THE: BUTTER INDUSTRY 



671 



Total solids- 

 determination of 608-610 



tables 609-610 



Track sales .- 423 



Transportation, co-operative 417 



Tubs 374, 394 



packing of 374 



paraffining 366 



preparation of 366 



u 



Unclean flavor 468 



Unsalted butter 530 



Ultra violet ray process 321 



Vat pasteurization 196-207 



Ventilation 41-42 



Viscosity of cream 27&-2S2 



Volatile fats 533 



w 



Water-dilution method 70 



Water droplets in butter 272, 521 



Water filters 320-322 



Waterhouse test 660 



Washing butter 311-322 



Wash water 



addition of 311 



effect on moisture in butter 315 



overchurning in wash water 315 



purity of 320 



temperature of 313 



Water supply : 36 



Wavy butter 519-525 



Weak body 502, 503 



Weedy flavors 61, 470 



Weighing milk and cream 137 



Weights and measures, tables 665 



Weights of butter, accuracy of 404 



Wet-salting 326 



Whey butter 580, 581 



Whey butter, Wisconsin law 581 



Whey, composition 558 



White specks in butter 525 



Whole milk creamery, overrun in... 405 



Wholesale produce trade. 421 



Wholesale receiver 422 



Wild onion flavor 61, 470, 472 



Woody flavor 337, 499, 500 



Working butter 346-363 



amount of 352 



effect on body 353 



effect on color 353 



effect on flavor 360 



effect on keeping quality 360 



effect on moisture content 360 



X 



Xanthophyll 300 



Yeasty flavor 476-478 



Yellow A. B. and O. B 301 



Yellow specks 525-528 



