670 



THE BUTTER INDUSTRY 



Ripening temperatures 238-243 



Ripening vats 239-242 



Rusty cans 146 



Salt ...........V.... 398, 514 



Ahlsberg process 332 



amount of 323 



composition of 547 



bacteria in . . .'.' 329 



chemical analyses .333 



coastals 327 



effect on disease germs in butter.. 342 

 effect on keeping quality of but- 

 ter 338 



effect on moisture content of but- 

 ter 343 



Grainer process 331 



physical properties of 334 



purity of 329 



quality of 329 



solubility of 335 



vacuum process 332 



Salted butter 530-551 



Salting butter 322-346 



Salt tests 644-650 



Hunziker and Hosman 647-650 



Kohman 645 



official method 645 



Perkins 646-647 



Shaw 645-646 



Salvy butter 504, 505 



Sample jars 126 



Sampling cream 130 



Sampling milk 125 



Scorched flavor 500-501 



Scoring starter 265 



Scoring butter 459-466 



Scores of butter 217 



Selling butter locally 418 



Separation of milk 68 



Separator slime 558 



Sewerage disposal 36 



Shallow-pan method 69 



Single samples 126 



Skimmilk, composition 556 



loss of fat in 402 



outlet . 76 



powder 261 



Skimming efficiency 90 



Smothered flavor 469 



Sodium carbonate 152 



hydrate 153-170 



Solidification 274-278 



Solidifying point of fats 274, 533 



Soluble fats 533 



Sour aroma in butter 467 



Specific gravity, determination. .601-608 



of butterfat 606 



of buttermilk 557 



of cream . . .555, 606, 607 



of milk 552, 554, 555, 606 



of skimmilk 556, 606 



of water 606 



of whey 558 



Specific heat of 



cream 555 



milk-.. 552 



skimmilk 556 



whey 558 



Speculating in futures 425 



Speed of churn 294 



Speed of coils 203 



Stale flavor 466 



Standard Babcock glassware 611 



Standard cream scales 621 



Standard of acidity 149 



Standardizing cream for acid 148 



Standardizing milk and cream for 



fat 589-593 



Standardizing quality of butter 417 



Starters 251-265 



Starter, amount of 242, 265 



Starter ripening 250 



Starter vats 262 



Startoline 254 



State brands 417 



Sticky churns 299 



Stopping churn 304 



Storage 447-459 



Storage conditions 451 



air, light and heat 453 



humidity 453 



temperature 454 



Storage flavor 456-493 



Storage, effect on 



quality of butter 456-459 



salt 337 



Storage, commercial stocks in 449 



Storage, shrinkage in weight 455 



Store room 42 



Straining cream 300 



Surface coil coolers 195 



Surface tension . . .268 



Tallowy flavor 209, 489-493 



Thickening of cream in churn 270 



Tins 372, 374 



cost of packing 390 



Tins for U. S. navy 392 



