INDEX 



Acidity in butter, 163. 



neutralizing, 84, 87. 



test, chemistry of, 261. 



test of milk or cream, 260. 

 Alvord, Henry E., 126. 



Babcock, S. M., 87. 

 Babcock test, 236. 



when developed, 5. 

 Bacteria, and how carried, 35. 



conditions of growth, 40. 



growth of, at different tem- 

 peratures, 183. 



in butter, 177. 



pathogenic, in butter, 97. 



pathogenic, in margarine, 98. 



pathogenic, in skimmed-milk, 99. 

 Baker, G. D., 179. 

 Barnhart, Jesse M., 8, 143, 252, 



255, 257. 



Berg, W. N., 93, 95, 180. 

 Body, when scoring, 192. 

 Bowen, John T., 106. 

 Branding inspected butter, 198. 

 Breed, Robert S., 99, 100. 

 Briscoe, Chas. F., 96, 98. 

 Brown, C. A., Jr., 169. 

 Brown, C. W., 166, 170, 172, 179, 



181, 182. 



Bryant, Ruth, 177. 

 Bull, William, 3. 

 Burrill, D. H., 125. 

 Butter, acidity, 163. 



amount in tub, 201. 



branding inspected, 198. 



centralizer, definition, 229. 



comparison with margarine, 17. 



composition, 7. 



creamery, definition, 229. 



265 



Butter, dairy, definition, 229. 



dealer, definition, 229. 



definition, 228. 



exports, 5. 



flavors, 160. 



food value of, 14. 



gathered cream, definition, 229. 



grading, 188. 



inspection of, 198. 



introduced in Europe for food, 3. 



ladled, 216. 



ladled, definition, 229. 



ladled, method of manufacture, 

 218. 



moisture test, 254. 



packing, 153. 



printing, 155. 



production in U. S., 5. 



ranch, definition, 230. 



renovated, 216. 



renovated or process, definition, 

 230. 



renovated, method of manu- 

 facture, 217. 



salt test, 257. 



sampling, 252. 



shipping by railroad, 206. 



shipping by water, 207. 



storage of, 181. 



stored for many years, 2. 



sweet, definition, 230. 



sweet cream, definition, 231. 



testing, 253. 



-trier, 231. 



used as an ointment, 1. 



weighing tub on the market, 201. 



whey, 211. 



whey, definition, 231. 



whole-milk, definition, 231. 



