. Dairy farming. Dairying. PART 11. MILK AND ITS PRODUCTS. CHAPTER XVIL MILK. Milk, in a broad sense, may be defined as the normal secretion of the mammary glands of animals that suckle their young. It is the only food found in Nature con- taining all the elements necessary to sustain life. More- over it contains these elements in the proper propor- tions and in easily digestible and assimilable Microscopic appearance of milk showing relative size of fat globules and bacteria.—Russell's Dairy Bacteriology. Physical Properties. Milk is a whitish opaque fluid possessing a sweetish taste a
. Dairy farming. Dairying. PART 11. MILK AND ITS PRODUCTS. CHAPTER XVIL MILK. Milk, in a broad sense, may be defined as the normal secretion of the mammary glands of animals that suckle their young. It is the only food found in Nature con- taining all the elements necessary to sustain life. More- over it contains these elements in the proper propor- tions and in easily digestible and assimilable Microscopic appearance of milk showing relative size of fat globules and bacteria.—Russell's Dairy Bacteriology. Physical Properties. Milk is a whitish opaque fluid possessing a sweetish taste and a faint odor suggestive of cows' breath. It has an amphioteric reaction, that is, 123. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Michels, John, 1875- [from old catalog]. Peebles, Wis. , The author
Size: 1947px × 1284px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairying, bookyear191
