■va CONTENTS. 



CHAPTER III. 



PAGE 



Properties op Milk 31 



1. Color 31 



2. Flavor 31 



3 Opacity of Milk 31 



4. Chemical Reaction of Milk 32 



5. Specific Gravity of Milk 32 



6. Natural Separation of Milk and Cream 35 



7. Adhesion of Milk 37 



8. Viscosity of Milk 37 



9. Specific Heat of Milk 38 



10. Effect of High Heat on Properties of Milk. . 38 



A. Destroys nearly all Germs 39 



B. Diminishes Mscosity or Body 39 



C. Drives off Gases 40 



D. Imparts a Cooked Taste 40 



E. Precipitates Albuminoid and Ash Contents 41 



F. Destroys Properties of Enzymes 41 



G Divides the Fat-globules 42 



H. Caramelizes the Sugar 42 



I. General Remarks 43 



CHAPTER IV. 



Ferments im Milk 44 



1. Definition 44 



2. Size and Shape of Bacteria 45 



3. Favorable Conditions for Bacterial Grovrth 45 



A. Food 45 



B. Temperature 46 



C. Moisture 47 



4. Unfavorable Conditions for Bacterial Growth 48 



.> 5. Kind of Germ Found in Milk 49 



6. Number of Bacteria in Milk 51 



7. Sources of Bacteria in Milk 52 



8. Effect of Thunder-storms on Souring j\Iilk 53 



CHAPTER V. 



Abnormal ^Iilk 54 



1. Colostrum Milk 54 



2. Salty Milk 55 



3. Bloody or Red Milk £6 



4 Blue Milk 57 



