All rights reserved
Copyright, 1919
By THE MACMILLAN COMPANY
Set up and electrotyped. Published September, 1919
TABLE OF CONTENTS
HISTORICAL
Chapter I
| PAGE | |
| Production, Composition and Characteristics of Milk | [1] |
| Milk Ferments | [1] |
| —Pasteurization | [1] |
| Dairy Cattle | [1] |
| —Milk-Breeds | [1] |
| —Beef-Cattle | [4] |
| —Food and Water | [5] |
| —The Barn | [9] |
| —Milking | [10] |
| —Test the Cows | [11] |
| —Healthy Cows | [12] |
| Composition of Milk | [13] |
| —Butter-fat | [13] |
| —Casein and Albumen | [14] |
| —Milk-Sugar | [14] |
| —Mineral Matters | [15] |
| How to Test Milk | [15] |
| —The Babcock Test | [16] |
| —Sampling | [17] |
| —The Lactometer | [18] |
| —Acidity Test | [19] |
| Ferments | [20] |
| Enzymes | [21] |
| —Rennet | [20] |
| —Pepsin | [21] |
| Bacteria | [21] |
| —Lactic Acid Bacilli | [21] |
| The Control of Bacteria | [22] |
| —Cleanliness | [22] |
| —Heat | [22] |
| —Cooling | [22] |
| —Disinfectants | [25] |
| Pasteurization | [25] |
| Pure Cultures | [30] |
| —Starters | [32] |