CONTENTS. vii 



PAGE 



5. Yellow Milk , 57 



6. Ropy Milk 58 



7. Bitter Milk 58 



8. Milk from Cows which have been in Milk a Long Period GO 



9. Milk from Spayed Cows 61 



10. Milk from Sick Cows C2 



CHAPTER XL 



Variation of Fat in Milk 65 



1. Individuality of Cows 65 



2. Breed of Cows 67 



3. Time between Milkings 68 



4. Manner of Milking 70 



5. Milking-machines 70 



6. Fore Milk and After Milk 73 



7. Age of Cow 74 



S. Lactation Period 74 



9. Food of Cows 75 



10. Environmental Conditions 76 



CHAPTER VIL 



Receiving, Sampling, and Grading Milk and Cream 77 



1. Receiving and Grading of Milk and Cream 77 



A. Detection of Abnormal Milk Tlirough the Senses 7!) 



B. Use of Acid Tests 80 



C. Use of Fermentation Tests 81 



a. Gerber and Wisconsin Curd Tests 81 



D. Grading Jlilk by Heating 82 



E. Use of Babcock Test and Lactometer 84 



2. Necesdty of Good Milk 89 



3. Sampling of Milk H^ 93 



4. Sampling-tube 94 



5. Sampling Churned Milk 96 



6. Frozen Milk 96 



7. Sour and Cbagulated Milk 97 



8. Apportioning Skimmed Milk 97 



CHAPTER VIII. 



Composite Samples - 99 



1. Definition 99 



2. When to Sample 99 



