CONTENTS 



CHAPTER VI 



Abkormai. Mll.K 



1 . (,'olostrum Milk 



2. Salty ,AIilk. , 



3. Hl,,(Kly or Red Milk 



4. Hlui; Milk 



5. Yr\U,K Alilk 



(,. Ropy Milk 



7. liiUer Milk 



8. Milk from Cows which Have Been in Milk a Long Period, 

 g. Milk from Spayed Cows 



10. Milk from Sick Cows 



>AOE 



65 

 6,5 

 66 

 67 

 68 

 68 

 68 

 69 



(■iiapt]-;r vh 



VAKIATInX OF I-AT IN MlI.K AND CrKAM 



PART I 



Variation of Fat in Milk , 



Individuality of Cows. . 

 Rreefl of Cows 



3. Time between Milkings. 



4. Manner of Milking 



5. Fore and y\fter Milk.. . . 



6. .\ge of Cow 



Advance in Lactation. . . 



8. Feed of Cows 



Environment 



Condition of Cow 



74 

 74 

 7.S 



77 

 7« 

 78 

 76 

 80 

 80 



PART II 



\'ariation of Fat in Cream 



Cream Screw Adjustment 



Richness of Milk 



3. Rate of Inflow 



4. Speed of Machine 



Temperature of Milk 



Amount of Water or Skim Milk Used to Flush the Bowl. 



St 

 82 

 «.? 

 S.5 

 «7 

 88 

 90 



CHAPTER Vni 



Receiving, Sampling, Gr^adtng ant) Testing Milk and Cream 



I. Receiving and Grading of Milk and Cream 



A . Detection of Abnormal Milk and Cream through the Senses. 



B. Use of Acid Tests 



92 



92 



9.3 

 94 



