Vlll TABLE OF CONTENTS 



Method of Preventing the Growth of Bacteria: 

 Conditions of growth, 32; Reasons for cooling 

 milk, 33; Methods of cooling milk, 34; Tanks, 

 35 ; Effect of stirring milk during cooling in tanks, 

 36 ; Coolers, 37 ; The operator, 38. 



CHAPTER V 



CREAM SEPARATION . 52-83 



Separation by the Force of Gravity : Principle of 

 separation, 39 ; Gravity methods, 40 ; Efficiency 

 of different methods of separation, 41. Separa- 

 tion by Centrifugal Force : Intermittent separation, 

 42 ; Continuous separation, 43 ; When and where 

 the first separators were made and sold, 44 ; Bowl 

 devices, 45 ; Later separators, 46. The Operation 

 of the Centrifugal Separator : Regulation of the fat 

 in the cream, 47 ; The temperature of the whole 

 milk, 48; The rate of speed, 49; Percentage of 

 fat in whole milk, 50 ; Variations in the quantity 

 of whole milk or in the amount of liquid used for 

 flushing, 51 ; Slime deposit, 52. Advantages of 

 the Centrifugal Method of Cream Separation over 

 the Gravity Methods : Fewer utensils, 53 ; Skimmed- 

 milk fresher and warmer, 54; Fat more easily 

 handled ; Less loss of fat, 56. Factors to be Con- 

 sidered in Buying a Centrifugal Separator: Size, 

 57 ; Supplies for repairing purposes, 58 ; Other 

 factors, 59. The Location of a Cream Separator: 

 In the cow stable, 60 ; In the kitchen, 61 ; In a 

 milk-house, 62. 



CHAPTER VI 



GRADING MILK AND CREAM, AND NEUTRALIZING 



ACIDITY ^. . ..... . . 84-89 



Grading Cream and Milk : History, 63 ; Practi- 

 cable methods of grading, 64. Neutralizing Acid- 

 ity in Cream : History, 65 ; Methods of neutraliz- 

 ing, 66 ; Advisibility of neutralizing cream, 67. 



