APPENDIX 155 



and worked? 130. How can the water content of butter be 

 influenced by working? 131. What are the characteristics of 

 a good dairy salt? 132. What is buttermilk, and how does 

 it compare in composition with skim milk? 133. What be- 

 comes of the casein in butter making ? 134. Of the milk sugar ? 

 135. Of the albumin ? 136. To what extent do butters vary 

 in water content? 137. How much fat does average butter 

 contain? 138. How much casein ? 139. Of what are butter 

 colors composed? 140. Why does one hundred pounds of fat 

 make more than one hundred pounds of butter? 141. How 

 is the butter yield estimated from the fat content of milk? 

 142. How would you make out a dividend in a creamery on the 

 basis of the weight of the milks and their fat content ? 



CHAPTER VIII 



143. Define sanitary condition of milk. 144. Name the fac- 

 tors which influence the sanitary condition of milk. 11.5. Why 

 is milk from diseased animals unsanitary? 146. Towhatextent 

 do diseases affect the composition of the milk ? 147. How does 

 the care of the animals influence the sanitary condition of the 

 milk? 118. Why should the utmost cleanliness be ju-acticed 

 in the handling of milk? 149. What are the most frequent 

 causes of contaminated milk? 1.50. Why should milk not be 

 left in stables? 151. What causes the difference in the bac- 

 terial content of milk? l.''>2. Why should stables be well 

 ventilated? 153. How do unclean dairy utensils foul milk? 

 154. How should pails and cans be washed ? I"i5. What effect 

 does the storing of milk in unclean milk rooms have upon its 

 wholesomeness? 15G. In what ways does the water supply 

 influence the quality of the milk? 157. What is colostrum 

 milk, and how does it differ in composition from other milk ? 

 158. What is tvrotoxicon ? 159. How is it produced in 

 milk? 160. What is fibrin? 161. What gases are present 

 in milk? 162. To what is the color of milk due? 163. How 

 would you pick out milks of the highest sanitary value? 



