666 



THE BUTTER INDUSTRY 



INDEX 



Acid- 

 determination of 249, 593-600, 651 



effect on keeping quality of but- 

 ter 231-233 



in butter 169, 220, 221, 549, 550 



in constituents of sour cream 169 



in cream 244, 278, 292 



Acid tests 



of butter 651 



of cream 150, 593-601 



of milk 593-601 



degrees of 248, 600-601 



per cents of 248, 593-600 



Actual overrun 395 



Adsorption 269 



Advertisers 672-711 



Aerating cream 222-224 



Agitation in churn 293 



Annatto 301-303 



Annual butter production 26, 29,30 



Artificial ripening 235 



Ash, composition of 551, 558 



Atomic weights, table 664 



B 



Babcock test 21-23, 610M528 



Bacteria in butter 



. . .183, 205, 213, 216, 217, 237, 560, 662 



Bacteria in cream 237, 562 



Bacteriological analyses 660-663 



Barny flavor 469 



Bath room in creamery 44 



Bichromate of potassium 128 



Biological properties of butter. . .569-573 



Bitter flavor 478, 479 



Bleached butter 517, 518 



Blowing cream 223-224 



Boxes 371, 374, 394 



"Breaking" of butter 271 



Brine salting 326 



Brittle body 505-507 



Broker 422 



Butter classification 435 



Butter color 300, 515 



Butter consumption 441 



Butter defects 466-530 



barny flavor 469 



bitter flavor 478, 479 



brittle body .505-507 



cheesy flavor 467 



coarse flavor 501 



cooked flavor 500, 501 



Butter defects 



cowy flavor 465 



crumbly body 505-507 



curdy flavor 467 



dull color 518, 519 



feed flavors 61, 469, 47C 



fishy flavor 456, 485-489 



flat flavor 466 



garlic flavor 61, 470, 472 



greasy body 503, 504 



green specks 528 



gritty body 514-515 



leaky body 511-514 



mealy body 507-511 



metallic flavor 456, 482-485 



moldy butter 366, 472-476 



mottled butter 519-525 



musty flavor 469 



oily flavor 479-482 



rancid flavor 494-498 



salvy body 504, 505 



scorched flavor 500-501 



smothered flavor 469 



sour aroma 467 



stale flavor 466 



storage flavor 456-493 



tallowy flavor 489-493 



too high color 516, 517 



too light color 517, 518 



unclean flavor 468 



wavy butter 519-525 



weak body 502, 503 



weed flavors 61, 470 



white specks 525 



wild onion flavor 61, 470-472 



woody flavor 337, 499, 500 



yeasty flavor 476-478 



yellow specks 525-528 



Butter defects, valuation of 460 



Butter Exchanges 426 



Butter fat constants 538 



Butterf at, chemical properties 



278,280, 531, 532, 538 



Butter granules 270 



Butter industry, History 15-30 



influence of Babcock test on. . . .21-23 

 influence of centrifugal separator 



on 19-21 



Buttermilk 311, 557 



loss of fat in 402 



Butter quotations 428 



Butter rules, New York Mercantile 

 Exchange 432 



