CONTENTS. 



CHAPTER I. 



PAGE 



Composition or Milk. 1 



1. Definition of Milk 1 



2. Composition of Milk 2 



3. Variation of Total Solids 3 



4. Water 4 



5. Fat in Milk 5 



6. Properties of Fat 7 



7. Glycerides of Fat 8 



8. Theories in Regard to Films Enveloping Fat-globules 9 



9. Classes of Fats 10 



A. Volatile 11 



B. Non-volatile 12 



10. Composition of Butter-fat 13 



11. Casein 15 



12. Albumen 16 



13. Sugar 16 



14. Ash 18 



15. Gases or Taints of Milk 18 



16 Coloring Matter 20 



17. Other Constituents of Milk 20 



CHAPTER II. 



Milk Secretion 22 



1. Mammary Gland as a Secretory Organ 22 



2. Internal Structure of Cow's Udder 22 



3. Theories of Milk Secretion 25 



4. Conditions Affecting Secretion of Milk •. 28 



5. External Appearance of Udder 29 



6. Milk-fever 30 



V 



