46 BULLETIN 521, TJ. S. DEPARTMENT OF AGRICULTURE. 
Lesson 1. — Secretion of Milk. 
1. Nature of milk. 
2. Organs of secretion. 
3. Factors influencing secretion. 
Lesson 2. — Composition of Milk. 
1. Average composition. 
2. Variations and causes. 
3. Nature of constituents. 
4. Relation to feeding. • 
Lesson 3. — Fermentation Changes in Milk. 
1. Kinds. 
2. Causes of fermentation. 
3. Nature of the process. 
4. Control of fermentation. 
Lesson 4. — Production of Clean Milk. 
1. Prevention of undesirable flavors — relation to feeding. 
2. Sanitation in the stable — control of odors. 
3. Sanitation in the milk room and dairy. 
4. Clean milking. 
Lesson 5. — Separation and Handling of Cream. 
1. Gravity separation. 
2. The centrifugal separators. 
3. Care and use of separators. 
4. Factors influencing per cent of fat. 
5. Handling cream. 
Lesson 6. — Testing Milk and Products. 
1. History of milk testing. 
2. The Babcock test — Principles. 
3. Value to the industry — Practical application. 
4. Tests for sediment and specific gravity. 
Special reference: Complete directions with a list of equipment needed 
will be found in Chemical Testing of Milk and Cream, U. S. Dept. of 
Agr., Bur. An. Indus. Doc. A7. 
Practicums 1 and 2. — Care and Use of Separators. 
Practicums 3 and 4. — Testing Whole Milk. 
Practicum 5. — Testing Ski?n Milk. 
Practicum 6. — Testing Cream. 
Lesson 7. — Butter Making. 
1. Ripening of cream. 
2. Churning, salting, and working. 
3. Printing and marketing butter. 
Special reference: Illustrated Lecture on How to Make Good Farm But- 
ter, U. S. Dept. of Agr., Syllabus 19. 
Lesson 8. — Cheese Making. 
1. Types of cheese for the farm. 
2. Making cheese on the farm. 
3. Types of market cheese. 
