The first object is the production of good milk. This is of prime importance. Without it, the after product must of necessity be inferior. The next object is to preserve the milk in its best condition, all through the handling, in order to reach the best results. Milk is often spoiled in the handling. Hence care and judgment must be exercised to maintain the proper conditions to the end. COMPOSITION OF MILK. Few understand the delicate and complex nature of milk. It is a compound of many ingredients; and if any one of these is disturbed, it affects the whole. Their union is very weak and unstable, and liable to be broken by many influences. To give a clearer idea of the composition of milk, we copy the following diagram, prepared by Dr. E. Lewis Sturtevant, Director of the New York Agricultural Experiment Station: MILK. | +-----------------+--------------+ Cream. Skim Milk. | | +----------+---------+ +-------+-----------+ Butter. Butter Milk. Coag'ble Matter. Whey or Serum. | | | | +------+------+ ------+------ +--+----+ +------+---------- Solid Fat. Liquid Fat. Casein. Whey By By Salts. Nitrog. Matter | | or Rennet. Acetic | or ---+--- ----+---- Serum. | Acid. ---+--- Osmazome. Stearin Olein ---+--- | Potash Sach. Matter Palmatin Butyrin Casein. --+-- Soda or Caproin [2]Ziega. Lime Milk Sugar. Caprylm Magnesia Caprin Iron Arachin Phos. Acid [1]Myristin. Sulph. Acid Carbonic Acid Silicic Acid Chlorine. [1] Not found in all milk. [2] Includes, albumen and whatever else is coagulable by acetic acid. Here are between twenty and thirty different constituents, in various proportions. Their combination is effected through the organism of the cow, the ultimate work being performed by the udder, where it is no sooner completed than reaction begins and change is the result. DETERIORATION OF MILK IN THE UDDER.