1. Introductory—The Constituents of Milk, 2. The Analysis of Milk, 3. Normal Milk: Its Adulterations and Alterations and Their Detection, 4. The Chemical Control of the Dairy, 5. Biological and Sanitary Matters, 6. Butter, 7. Other Milk Products, 8. The Milk of Mammals other than the Cow, 9. Standardisation and Calibration of Apparatus.