SUBJECT INDEX 



113 



Butter— Continued. 



chemistry and physical constants, (26) 477. 

 cold storage — 



cost, (27) 164. 



oxidation, (35) 875. 



statistics, (28) 869. 

 collapsible tin tubes for, (28) 776. 

 color, feeding to cows, (38) 680. 

 color standard, (27) .575, 678. 

 composition, (27) 879. 

 composition and characteristics, (34) 380. 

 composition, factors affecting, (32) 473. 

 cost of distribution, (29) 492. 

 cost of making, (27) 377. 

 creamery — 



manufacture and marketing, (36) 275. 



marketing, (36) 776. 



marketing cooperatively, (30) 593. 



marketing in Wisconsin and Minnesota 

 (39) 580. 



prices and Quality, (39) 581. 



temperature at Canadian shipping points, 

 (29) 673. 



temperature at shipping stations, (27) 676. 

 dairy and creamery, water content, (40) 461. 

 Danish, bacteriological study, (26) 478. 

 Danish, examination, (27) 283. 

 detection of— 



added color, (39) 416. 



benzoic acid in, (28) 208. 



foreign fats in, (39) 715, 805. 



pigments in, (36) 16. 

 deterioration during storage, (38) 479. 

 determination of — 



fat and salt in, (27) 614. 



moisture in, (26) 806; (27) 312; (28) 474. 



salt in, (39) 505. 



yellow color in, (35) 278. 

 differentiating various kinds, (26) 610. 

 digestibility, (34) 364. 



distribution of moisture and salt in, (30) 877. 

 educational scoring, (40) 673. 

 effect of X-ravs on fermentation, (27) 231. 

 effect on growth, (30) 560; (31) 560. 

 enzyms of, (38) 479. 

 examination, (27) 412; (29) 280. 

 exhibition in New South Wales, (26) 275. 

 export from Tasmania, (30) 378. 

 export from Victoria, (28) 277. 

 exports and imports of Canada, (29) 673; (30) 



574. 

 exports of Denmark, (27) 391. 

 factories, cooperative, in Wisconsin, (28) 895. 

 factories, management, (36) 574. 

 factors affecting — 



composition, (28) 474. 



quality, (29) 674. 



water content, (28) 374; (31) 375. 

 fat, see Fat and Milk fat. 

 fatty acids of, (29) 508. 

 fishy flavor in, (26) 778; (34) 473 

 flora as affected by salt, (34) 776. 

 from buffalo milk, (28) 670. 



creameries in Alberta, quality, (29) 376. 



ewe's milk, (26) 275; (31) 375. 



foot-and-mouth diseased cows, (32) 76. 



heated cream, detection, (27) 114. 



mixed and unmixed milk, (31) 475. 



neutralized cream, (39) 384. 



pasteurized cream, (37) 576; (39) 785. 



pasteurized cream, keeping quality, (37) 

 476. 



sheep and buffalo milk, analyses, (27) 575. 



whey, (26) 779; (32) 270, 873. 



whey, branding, (28) 278. 

 gumminess in, (38) 683. 

 homogenizer for, (29) 799. 

 homogenizing, (29) 880. 

 imports into Peru, (27) 469. 

 imports into United Kmgdom, (.26) 479. 

 industry in — 



Netherlands, (28) 178. 



New Zealand, (38) 281. 



Siberia, (37) 778. 



United Kingdom, (28) 178. 



United States, (30) 777, 791; (35) 278. 



Wisconsin, (30) 679. 

 inspection, (28) 473. 



Butter— Continued, 

 inspection — 



and sale in Netherlands, (28) 776. 

 In Maine, (28) 879; (31) 77, 576. 

 in Queenstown, (30) 476. 

 international trade in, (27) 574. 

 judging by score cards, (27) 74. 

 keeping quality, studies, (39) 78. 

 law in Denmark, (26) 479. 

 laws and regulations in Nebraska, (30) 679. 

 legal limits, (30) 679; (40) 476. 

 low olein content of, (31) 811. 

 machine, mechanical, tests, (36) 571. 

 makers convention in Washington, D. C, (36) 



275. 

 making — 



directions, (26) 778. 



experiments, (27) 778; (30) 75, 76; (31) 675. 



Friwi method, (28) 776. 



historv, (28) 370. 



in Idaho, (28) 76. 



Northern Europe, (30) 177. 

 Philippines, (39) 785. 

 South Australia, (29) 280. 

 Sweden, (26) 477. 

 lime and other alkalis in, (30) 679. 

 loss of fat in, (28) 277. 

 manual, (38) 281. 

 neutralized cream in, (35) 277. 

 notes, (27) 179, 283; (28) 371. 

 on the farm, (26) 82; (27) 879; (29) 580; (30V 

 271; (31) 675; (32) 577; (33) 98, 577; (34) 

 777; (35) 672, 573; (36) 95; (37) 175; (38) 

 480, 580. 

 pasteurization for, (27) 179; (33) 473; (38) 



880. 

 starters for, (28) 374; (32) 370. 

 starters, propagation, (26) 299. 

 studies, (34) 78, 269. 

 treatise, (26) 275, 778. 

 v. cream selling, (35) 379. 

 manufacture, (36) 574; (40) 79, 81, 415. 

 manufacture for storage, (28) 76. 

 market, of Boston, (31) 575. 

 marketing, (28) 473; (32) 874; (35) 673; (36) 376. 

 marketing— 



by parcel post, (39) 182. 

 cooperatively, (26) 92; (38) 494. 

 in Canada, (38) 294. 

 Kansas, (37) 696. 

 North Carolina, (33) 595. 

 the South, (32) 577. 

 method of preserving, (39) 282. 

 methods of analysis, (26) 806; (29) 413; (33) 



258, 505; (40) 311. 

 moisture control in, (28) 474; (29) 777. 

 moisture test, description, (27) 311. 

 mold, cause and prevention, (37) 777. 

 moldiness in, (32) 675; (36) 176. 

 monthly receipts, (28) 871. 

 oil, blowing at pasteurizing temperature, (38) 7T 

 oily flavor in, (36) 773. 

 overrun in (29) 777; (32) 473; (34) 672. 

 physical and chemical constants, (26) 80. 

 preservation, (31) 176. 

 preservation with boric acid, (28) 277. 

 preservatives, detection, (31) 508, 811. 

 prices— 



as affected by cold storage, (28) 871. 

 from producer to consumer, (33) 175. 

 in Chicago, (32) 490. 

 in Ireland, (31) 96. 

 print, variation in weight, (33) 80; (38) 882. 

 production — 



as affected by oestrum, (34) 670. 

 in California, (28) 371. 

 Ireland, (27) 375. 

 Italy, (27) 472. 

 Queensland, (27) 489. 

 winter, (26) 275. 

 relation to escutcheon, (34) 670. 

 quality, as affected by — 



acidity of cream, (38) 281; (39) 679. 

 legumes, (29) 278. 

 sesame cake, (26) 369. 

 rancid, as a cause of intestinal trouble, (26) 276. 

 rancidity, (39) 485. 

 relation to microorganisms, (26) 372. 



