VI 



CONTENTS 



CHAPTER III 



Properties of j\Iii,k 



1. Color 



2. Flavor 



3. Opacity of Milk 



4. Chemical Reaction of Milk 



5. Specific Gravity of Milk 



6. Natural Separation of Milk and Cream 



7. Adhesion of Milk 



8. Viscosity of Milk 



Q. Specific Heat of Milk 



10. J^ffcct of High Heating on Properties of Milk 



(i ) l)cslro\'S nearly all (lerms 



(2} diminishes Viscosity or Body 



(3) l)ri\-es off fiases 



(4) Imparts a Cooked Taste 



(5) Precipitates Albuminoid and .Vsh Constituents. 



(6) Destroys Properties of Enzymes 



(7) Divides the Clusters of Fat Globules 



(8) Caramelizes the Sugar 



General Remarks 



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32 

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 37 

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 30 

 40 

 40 

 41 

 41 

 42 

 42 

 42 



ch.\pti;r ]v 



Milk and Its Products as Foods — Hioh Value of Milk-fat 43 



1. Chemical Classification of Milk and Its Products as Foods 44 



2. Biological Classification of Foods 4:; 



A . Proteins 46 



B. Ash or Mineral Matter 46 



C. Two Unidentified but Essential F'ood Substances 47 



CHAPTI'.R V 



Ferments tn Milk 54 



1 . Definition ^_^ 



A. Classification of l'',nzymes ^^ 



2. Size and Shape of Bacteria ^t; 



3. F'a\'orable Conditions for bacterial Growth tji; 



A . Food 55 



B. Temperature ^6 



C. Moisture 5S 



4. Unfavorable Conditions for Baclerial Growth 58 



5. Kinds of Germs I'Vjund in Milk 60 



6. Number of Bacteria in Milk 62 



7. Sources of Bacteria in MiUc 62 



8. Effect of Thunder Storms on Souring Milk 64 



