CONTENTS 



I. CONSTITUBNTS OP MiLK 1 



Fat. Lactose. Proteids. Salts. Gases. Enzymes. Immune 

 bodies. Physical constants. 



II. Normal Composition op Milk 34 



Average composition. Influence of brood, food, season, 

 milking interval, and stage of lactation on milk constituents. 

 Colostrum. Abnormal milk. Influence of disease. Milk 

 adulteration. Milk standards. 



III. Chemical Examination 66 



Fat. Total Solids. Ash. Specific Gravity. Solids Not- 

 fat. Lactose. Proteids. Acidity. Aldehyde value. Min- 

 eral constituents. Refraction of serum. Preservatives. 

 Coloring matter. Milk products. Cream. Enzymes. 



IV. Bacteria in Milk 93 



Intra-mammary milk. Efforts to obtain sterile milk. Fore 

 milk and strippings. Influence of washing, brushing, dust, 

 food, vessels, coolers, and storage conditions. Germicidal 

 action. Development of various organisms in milk. 



V. The Enumeration op Bacteria in Milk 113 



Reasons for determination of total coimt. Relation of count 

 to toxicity. Plating methods. Gelatine. Agar. Compari- 

 son of media. Acidity. Accuracy of counts. American 

 standard method. Direct methods of Slack, Stewart, and 

 Breed. Indirect methods. Methylene blue test. Acidity. 



VI. EXCREMBNTAL ORGANISMS 135 



B. coli. Occurrence of B. coh in milk. Estimation of B. coli. 

 Enrichment methods. Plate methods. Classification of 

 type. B. enteritidis sporogenes. Streptococci. 



VII. Pathogenic Organisms 150 



Streptococci. Septic sore throat. B. diphtherise. Diphther- 

 oid bacilU. B. typhosus. Gaertner group. Morgan's Ba- 

 cillus No. I. B. tuberculosis. Pseudo tuberculosis. 



