CONTENTS 









XI 



PAGES 



Coloring glymol . 128 



Abnormal appearance of the fat column 





128 



Testing skim-milk and buttermilk 





129 



Testing frozen milk .... 









130 



Testing sour milk .... 









132 



Testing churned milk . . . 









132 



Acidity of milk . . . 









132 



Tests for solids not fat and total solids in milk 





136 



Methods of determining viscosity or consistency 





143 



Milk sediment test 





144 



Test for the detection of formaldehyde 







145 



Test for boracic acid .... 







145 



Test for salicylic acid . 











146 



Test for benzoic acid 











146 



Detection of heated milk 











147 



Arnold's guaiae method 











147 



Microscopic test for heated milk 









148 



CHAPTER VI 



*ket Milk . 149-205 



Importance of clean milk to the consumer 







152 



Importance of clean milk to the producer 







152 



Sources of milk contamination 







153 



How to produce clean milk . 











153 



The cows and their care 











153 



The stable 











155 



The milk-house 











157 



Utensils 











158 



Milking . . . 











160 



Scoring methods of production 











161 



Treatment after milking 











163 



Straining 











163 



Aeration 











164 



Clarification of milk 











165 



Cooling of milk 











165 



Methods of cooling milk 











167 



Refrigerating material . 











168 



Effect of stirring milk during 



coolii 



ig in 



tanks 





168 



