APPENDIX 151 



REVIEW QUESTIONS 



CHAPTER I 



1. What are the milk solids, and how are they obtained? 

 2. Of what compounds are the milk solids composed? 3. Give 

 the approximate p(ircentage amounts in which these compounds 

 arepresent. 1. Whiit is milk serum? 5. To what extent does 

 the solid matter in milk vary ? 6. How much water does aver- 

 age milk contain? 7. What are the fat globules of milk? 

 8. Why are they globular in form? 9. To what extent do 

 the globules in milk vary in size and number ? 10. Are the fat 

 globules surrounded by a membrane? 11. What breeds pro- 

 duce milk containing the largest fat globules? 12. What is 

 casein? 13. In what dairy operations does it take the most 

 important part? 11. What is albumin, and how cati it be ob- 

 tained from milk? 15. What is milk sugar? Ki. How does 

 it resemble and how does it differ from ordinal y sugar? 

 17. ^Vliat is the ash of milk? 18. Of what is it composed? 

 19. How is the ash of milk obtained? ■_'(). To what extent do 

 different milks vary in composition? 21. What is thi' most 

 variable ingredient in milk? 22. Why should the quantity of 

 milk be considered jointly with its percentage composition ? 

 23. How can the total yield of fat and other compounds of 

 milk be (leteniiined? 21. How does the first or fore milk 

 differ from the strippings? 2'). What are the solids not 

 fat? 26. To what extent do they vary in different milks? 



CHAPTER II 



27. What is the object of testing milks? 28. What method 

 is most generally used in milk testing? 29. What can you say 

 of the reliability of this method ? 30. How should a sample 

 of milk be taken from a can or pail? 31. What treatment 

 should milk in the sample bottle receive before measuring with 

 the pipette? 32. Why is careful sampling of the milk necea- 



