THE STORY OF MILK
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[Illustration:
Well kept creamery with attractive surroundings
]
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THE STORY OF MILK
[Illustration]
BY
JOHAN D. FREDERIKSEN
GRADUATE OF THE ROYAL DANISH AGRICULTURAL COLLEGE, AUTHOR
OF “CHEESE MAKING IN AMERICA” (IN DANISH), “CREAMING
MILK BY CENTRIFUGAL FORCE,” ETC., GENERAL MANAGER
OF CHR. HANSEN’S LABORATORY, MANUFACTURERS
OF DAIRY AND MILK-FOOD PREPARATIONS,
LITTLE FALLS, N.Y.
New York
THE MACMILLAN COMPANY
1919
All rights reserved
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COPYRIGHT, 1919
BY THE MACMILLAN COMPANY
Set up and electrotyped. Published September, 1919
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TABLE OF CONTENTS
HISTORICAL
CHAPTER I
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