XU TABLE OF CONTENTS. 



PAGE 



Percentage Composition of Butter 307 



Average Chemical Composition of Sweet-cream and Sour-cream 



Butter 307 



Analyses of American Premium Butters . . 308 



Analyses of Foreign Samples of Butter 308 



Commercial Grades of Butter 309 



Formula for Calculating the Yield of Butter .' 311 



Conversion Factor for Calculating Yield of Butter from the Yield 



of Butter Fat 311 



Yield of Butter from 100 Povmds of Cream of DiflFerent Richness. . 311 

 Y:eld of Butter Corresponding to Yield of Butter Fat, per Day and 

 per Week 31a 



Value of — for Specific Gravities 1.019 to 1.0399 313 



Relation of Fat Content to Acidity of Skim-milk, Milk, and Cream. 313 



The Sliding Scale Overrun 314 



Comparative Prices of Milk, Cream, Butter-fat, and Butter.... 314 

 Pounds of Milk Required for Making One Pound of Butter. . .315, 316 



Distribution of Milk Ingredients in Butter-making 316 



Score for Judging Butter 316 



English Scale of Points for Judging Butter 317 



Score in Judging Proficiency of Butter-makers 317 



Analyses of American Dairy Salts 318 



Temperatures at which Dairy Products should be Stored in Cold 



Storage 318 



V. CHEESE. 



How American Cheese is Made. By the Late Prof. John W. 



Decker, of Ohio Dairy School 319 



A. Factory or Cheddar Cheese 319 



B. Cheese Made on the Farm 321 



Causes of Tainted Milk 322 



Detecting Bad Milk. Directions for Operating the Wisconsin Curd 



Test 322 



The Fermentation Test 32if 



Determination of Humidity in Cheese-curing Rooms 326 



Table Showing Relative Htunidity of the Air 327 



Score for Judging Cheese 329 



Percentage Composition of Cheese 329 



Varieties and Analyses of Cheese 330 



Distribution of Ingredients in Cheese-making 330 



Formulas for Finding Yield of Cheddar Cheese 331 



Yield of Different Kinds of Cheese from 100 lbs. of Milk 332 



Average Loss of American Cheddar Cheese in Curing 333 



Loss in Weight of Different Kinds of Cheese During Curing 333 



Yield of Cheese from, and Relative Cheese Value of, Milk of DiflFerent 



Richness 334 



Synopsis of Manufacture of Principal Varieties of Cheese 336 



The Cheese Market of the United States 3360 



Commercial Grades of American Cheddar Cheese 336a 



Quantities of Whey to be Returne(i to Patrons •••?>♦' 337 



