LESSON THIRTY-EIGHT 
MILK 
1 Composition. 
Irat globules. 
Casein and albumen. 
. Sugar. 
. How milk sours. 
. Pasteurization. 
Cooling. 
Cream. 
. Shallow pan separation. 
Deep setting. 
. Cream separators. 
. Skim milk. 
. Market milk. 
. Grades of milk. 
Testing milk. 
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Note to the Teacher.— Milk is so cheap and common in 
the country that its food value does not receive the con- 
sideration that it deserves. Compare its nutriment con- 
tent with eggs and meat. Emphasize its effects on thrift 
and growth when fed to young animals. Call attention 
to the ease with which milk absorbs odors. Point out 
the necessity of cleanliness in producing and handling it. 
Why are healthy cows and healthy milkers so important? 
Several practicums are suggested by paragraphs 5, 6, 7 
and 15, and these should be performed by members of 
the class. 
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