CONTENTS 



ciiapti;r I 



PAGE 



History of Buttkr-hakinc. and C'liMPusmoK of milk i 



1. Definition of Mill; t, 



2. Composition of Jlilk 4 



3. Variation of Total Solids 5 



4. Water 6 



5. Fat in Milk 8 



6. Properties of Tat 10 



7. Glveei-ides of P^at 10 



8. Condition of Fat 11 



Q. Theories in Regard to Films FnAeloping Fat Globules 11 



10. Classes of Fats 13 



A. Volatile 13 



B. Non-volatile. . 14 



11. Composition of Butter Pat 15 



12. Proteids (Albuminoids) 16 



A. Casein 17 



B. Albumen 18 



18 



13- 



14- 

 15- 

 16. 



17- 



Sugar 



Ash 19 



Gases of Milk 20 



Coloring Matter 22 



Other Constituents of Jfilk 22 



cii.VP'i i:K II 



Milk Secretion 23 



1. Mammary (iland as a Seeretory ( Irgan 2^ 



2. Internal Structure of Cow's Udder 2^ 



3. Theories of Milk Secretion 26 



4. Conditions Affecting Secretion of Milk 28 



5. E.xternal Appearance of Udder 30 



6. Milk Fe^•er 30 



V 



