TH BUTTER INDUSTRY 



667 



Butter rules 



Chicago Butter and Egg Board. . .435 



Butter scoring 459-466 



Butter standards, various countries. .576 



Butter workers 346 



Buying milk and cream 31-60 



Can covers 145 



Can driers 145 



Can steamers 145 



Can washing 140 



at cream stations 145 



essentials of 143 



Can washers 141 



"Call," the 427 



Caloric value, of butter 568, 569 



of butterf at 568 



of curd 568 



Capacity of separator 88 



Care of milk and cream on farm.. 60-67 



Carotin 300 



Centrifugal force factor 72 



Centrifugal separation, theory of 71 



Cheesy flavor 467 



Chicago Butter and Egg Board. .426, 429 



Churn, kinds of 293 



preparation of 296 



Churnability of cream 277-295 



acidity of cream 272, 292 



agitation in churn 293 



chemical properties of fat 278, 280 



churning temperature 278, 283 



fullness of churn 295 



richness of cream 278, 291 



speed of churn 294 



size of fat globules 279 



time of holding 278, 290 



viscosity of cream 278, 282 



Churning 266-310 



Churning difficulties 307 



Churning 



philosophy of 266 



temperature of 278-283 



Churn test 21 



Coal-tar dyes 301 



Coalescence of butter granules 501 



Coarse flavor 501 



Coefficient of digestibility of 



animal fats 567 



butterf at 567 



vegetable fats 568 



Cold room, in creamery 43 



Commercial starters 252, 253, 259 



Commission merchant 422 



Commission sales .422, 424 



Composite samples 126 



Composition of, ash in butter ...551 



ash in buttermilk 557 



ash in colostrum milk 553 



ash in cream 555 



ash in milk ] ' '553 



ash in separator slime !!.'.!! 558 



ash in skimmilk 557 



ash in whey 553 



b tter !.'..*.'; 530^551 



putterfat 531, 532 



butttermilk 557 



colostrum milk 553 



cream 175^ 555 



dairy products .'.'.'.'.'.'.'. 530-558 



separator slime 553 



skimmilk 555 



whey 558 



Curd 546 



Concentration points 58 



Condensed milk, for starter making. .261 



Construction of cream stations 53 



Construction of creameries 36-45 



Contents, table of 7-12 



Contract sales 424 



Cooked flavor '. . .500^501 



Cooling cream 65, 194, 206 



Corrosive sublimate tablets 128 



Cowy flavor 469 



Cream, age of 66 



Cream grading 118-125 



Cream cooling tanks 66 



Creamometer 21 



Cream outlet 77 



Cream ripening 225-251 



effect on flavor 226 



effect on exhaustiveness of churn- 

 ing 229 



effect on keeping quality 230 



Cream routes 47 



Cream scales 138 



Cream samples 135 



Cream screw 77, 98, 104 



Cream stations 51 



Cream station operator 54 



Cream station shortages 54 



Cream transportation 67 



Creameries, distribution in U. S 29 



Creamery corporations 35 



Creamery organization 31 



Creamery promoter 24-26 



Crumbly body 505-507 



Cubes 371, 374, 394 



Curd 398, 546 



affinity for lime 165 



determination 650 



Curdy flavor 467 



