[Casein coagulated by the introduction of acid]

[Spontaneous coagulation or souring of milk]

[Adulteration of milk]

[Quality of milk influenced by the food of the animal]

[Diseased milk]

[Kinds of milk to be avoided]

[Distribution of germs by milk]

[Proper utensils for keeping milk]

[Where to keep milk]

[Dr. Dougall's experiments on the absorbent properties of milk]