THE BUTTER INDUSTRY 



669 



Methyl orange indicator 152 



Milk, composition of 552 



separation of 68 



Milk sugar .548-550 



Minnesota law on neutralization. .. .575 



Moisture 396, 538 



Moisture content, affected by size of 



fat globules 537 



Moisture control 357, 538-545 



Moisture, effect on quality of butter. .545 



Moisture ruling 573 



Moisture tests 630-634 



accuracy of 404 



Mojonnier test 651-658 



Moldy butter 366, 472-476 



Mother starter 254-259 



Mottled butter 519-525 



Musty flavor 469 



Mutual co-operative creamery asso- 

 ciations 32 



N 



Natural ripening 234 



Natural starters 252 



Navy butter, directions for packing. .391 



Neutralization 148-180, 493 



object of 148 



composition of butter 177 



Neutralizing, directions 179, 180 



experiments 161-179 



formula 157 



tables 158-159 



New York Board of Health lacto- 

 meter 603 



New York Mercantile Exchange 



426, 428, 429 



Non-volatile fats. . 533 



Oiling systems 85 



Oil test 22 



Oily flavor 479-482 



Oleomargarine, detection of 659-660 



Overloading butterworkers 349 



Overripening 247 



Overrun 394-412 



accuracy of weights and tests . 399-407 



composition of butter .396 



mechanical losses 402 



actual' 395 



theoretical 395 



Package, consumers' 382 



Packing butter 364-394 



Packing cost 389 



Packing farm butter 383 



butter for exhibits 385 



butter for parcel post 384 



butter for scoring contests 385 



Packing, loss of moisture 387 



Packing in boxes. 381 



Paraffining butter tubs '.367-369 



Parchment liners and wrappers 369 



Phenplphthalein indicator 152, 250 



Physical structure of butterfat 535 



Power requirements 87 



Power separators 80 



Preservatives for milk and cream 



samples 128, 366 



Printers 377-378 



Printing 377 



Prints 375 



Proportion of skim milk to cream... 77 



Proprietary creameries 34, 35 



Pasteurization 181-224 



effect on acidity of cream 221 



effect on body of butter 213 



effect on disease germs 183 



effect on exhaustiveness of churn- 

 ing 218 



effect on flavor 181 



effect on keeping quality 182 



effect on score of butter. 214 



flash process 196 



flash and holding process com- 

 bined 207 



holding process 196 



object of 181 



temperature control 192, 207 



temperature recorders 194 



Pasteurizers, capacity 211 



cleaning of 208 



durability 211 



expense of operation 212 



flash pasteurizers 185, 186 



vat pasteurizers 196 



Quevenne lactometer 602 



Rancid flavor 494-498 



Receiving milk and cream 118 



Regenerative heaters 188 



Renovated butter 581-588 



Renovated butter, detection of... 659-660 



Retinning cans 147 



Retinning vats 209, 212, 263 



Rich cream 278, 291 



conditions affecting it 102-117 



Richness of milk 104 



Ripening cream 225-251 



