THE; BUTTER INDUSTRY 13 



Chapter XIX 



HEALTHFULNESS, FOOD VALUE AND BIOLOGICAL 

 PROPERTIES 



Sanitary purity and healthfulness Freedom from germs of disease Di- 

 gestibilityCaloric value Biological properties Fat-Soluble A 

 Food value of diverse foods Pages 558-573 



Chapter XX 

 DEFINITIONS AND STANDARDS 



Butter Moisture ruling Fat standard Butter standards in various coun- 

 tries Milk Skimmilk Cream Buttermilk Legal standards by 

 states Pages 573-579 



Chapter XXI 

 WHEY BUTTER, RENOVATED BUTTER AND LADLES 



Whey butter Manufacture Wisconsin law Renovated butter Defini- 

 tion History Output in U. S. Manufacture Packing Markets 

 Definitions and laws Ladles Pages 579-588 



Chapter XXII 



STANDARDIZATION, TESTS AND CHEMICAL ANALYSES OF 

 MILK, CREAM, SKIMMILK, BUTTERMILK AND BUTTER 



Standardization of milk and cream for butter fat Eight examples- -Test- 

 ing milk and cream for acid Factory tests Determination of specific 

 gravity in milk, cream, skim milk and buttermilk Weight per gallon 

 of cream of varying richness Determination of total solids in milk, 

 cream, skim milk and buttermilk Total solids tables Testing milk 

 and cream for butterfat The Babcock test The Gerber test Stand- 

 ard glassware, scales and weights Testing skim milk, buttermilk and 

 whey Butter moisture tests Butter salt tests Butter fat tests 

 Determination of curd, lactose, acid and ash in butter The Mojonnier 

 test Detection of renovated butter and oleomargarine Bacteriolog- 

 ical analyses of butter, milk and cream Table of Atomic weights 

 Table of weights and measures Pages 588-665 



ERRATA. Page 301, Footnote, "coal-tar dies" should read "coal-tar 

 dyes." For other typographical errors that may have escaped the proof- 

 reader, the reader's kind indulgence is respectfully solicited. 



