. Market dairying and milk products. nts 220 Chapter XXX. Control of City Milk Supply 226 Chapter XXXI. Buttermaking 239 Chapter XXXII. Marketing Butter and Cheese 263 5 TABLE OF CONTENTS Page. Chapter XXXIII. Butter Overrun 274 Chapter XXXIV. Cheddar Cheese Making 278 Chapter XXXV. Creamery and Factory Dividends 287 Chapter XXXVI. Mechanical Refrigeration 296 Chapter XXXVII. Washing and Sterilizing Milk Vessels. .306 Chapter XXXVIII. Dairy Houses 312 Chapter XXXIX. City Milk and Ice Cream Plants 320 Chapter XL. Boiler and Its Management 326 Chapter XLI. Water and Ice Supply 337 Chapter XLII.
. Market dairying and milk products. nts 220 Chapter XXX. Control of City Milk Supply 226 Chapter XXXI. Buttermaking 239 Chapter XXXII. Marketing Butter and Cheese 263 5 TABLE OF CONTENTS Page. Chapter XXXIII. Butter Overrun 274 Chapter XXXIV. Cheddar Cheese Making 278 Chapter XXXV. Creamery and Factory Dividends 287 Chapter XXXVI. Mechanical Refrigeration 296 Chapter XXXVII. Washing and Sterilizing Milk Vessels. .306 Chapter XXXVIII. Dairy Houses 312 Chapter XXXIX. City Milk and Ice Cream Plants 320 Chapter XL. Boiler and Its Management 326 Chapter XLI. Water and Ice Supply 337 Chapter XLII. Sewage Disposal 343 Appendix -. 349 Index 369 MARKET DAIRYING. CHAPTER I. CHEMICAL AND PHYSICAL PROPERTIES OP MILK. Milk, in a broad sense, may be denned as the normalsecretion of the mammary glands of animals that suckletheir 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 andbacteria.—Russells Dairy Bacteriology. Physical Properties. Milk is a whitish opaque fluidpossessing a sweetish taste and a faint odor suggestiveof cows breath. It has an amphioteric reaction, that is, 7 8 MARKET DAIRYING it is both acid and alkaline. This double reaction is duelargely to acid and alkaline salts and possibly to smallquantities of organic acids. Milk has an average normal specific gravity of ,with extremes rarely exceeding and 1-033. Afterstanding a few moments it loses its homogenous of this we have in the rising of the is due to the fact that milk is not a perfect solutionbut an emulsion. All of the fat, the larger portion of thecasein, and part of the ash are in suspension. In consistency milk is slightly more viscous than water,the viscosity increasing with the decrease in is also exceedingly sensitiv
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairyin, bookyear1912
