THE STORY OF MILK ------------------------------------------------------------------------ [Illustration: Well kept creamery with attractive surroundings ] ------------------------------------------------------------------------ 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 ------------------------------------------------------------------------ COPYRIGHT, 1919 BY THE MACMILLAN COMPANY Set up and electrotyped. Published September, 1919 ------------------------------------------------------------------------ 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