TABLE OF CONTEXTS. XI 



PAGE 



Formulas for Finding the Fat Content of Cream 244 



Handling and Care of Cream Separators. J. D. Frederiksen, 



Mgr. Chr. Hansen's Laboratory, Little Falls, N. Y 245 



Per Cent Fat in Centrifugal Skim-milk 246 



Loss of Butter Caused by Inefficient Skimming 251 



Relation of Fat Content of Separator Skim-milk to Speed of 



Bowl, Quantity of Milk Separated, and Temperature of the 



Milk. 7. 252 



Steam-boiler and Engine Management. Prof. A. W. Richter, of 



the L^niversity of Wisconsin 25:2 



On the Preservation of Milk and Cream by Heat. Dr. H. L. 



Russell, of Wisconsin Experiment Station 256 



Directions for the Sterilization of Milk 259 



Quantity of W^ater or Ice Required for Cooling Milk or Cream. 260 



IV. BUTTER. 



Butter-making. H. B. Curler, ex-President Illinois State Dairy- 

 men's Association 261 



On the L^se of Pure Cultures in Butter- and Cheese-making 263 



Boyd's Process of Cream-ripening. John Boyd, Chicago, 111 267 



The Alkaline Tablet Test of Acidity in Milk or Cream. Prof. 



E. H. Farrington, of Wisconsin Dairy School 270 



Directions for the L^'se of Manns' Test for Ascertaining the 



Acidity of Cream 272 



Percentage Composition of Butter 273 



Average Chemical Composition of Sweet Cream- and Sour 



Cream-butter 273 



Analyses of American Premium Butters 274 



A..nalyses of Foreign Samples of Butter 274 



Formula for Calculating the Yield of Butter 275 



Conversion Factor for Calculating . Yield of Butter from the 



Yield of Butter Fat 275 



Amount of Butter Obtained from 100 lbs. of Cream of Different 



Richness 275 



Yield of Butter Corresponding to Yield of Bvitter-fat, per Day 

 and per Week 275a 



100.J — 100 



Value of for Sp. Gr. 1.019 to 1.0399 275^ 



.y 



Relation of Fat Content to Acidity of Skim-milk, Milk, and 



Cream 275^ 



Yield of Butter from Milk of '3iflfer-;nt Richness 276 



Milk Required for Making One Pound of Butter 277,278 



Distribution of Milk Ingredients in Butter-m'aking 278 



Score for Judging Butter 278 



English Scale of Points for Judging Butter 279 



