CHAPTER I. Page

PAGE

PRODUCTION, COMPOSITION AND CHARACTERISTICS OF 1 MILK

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