TABLE OF COXTEKTS. XI 



PAGE 



Composition of Ash of Cows' Milk and Colostrum 251 



A Chapter on Milk Testing 252 



Table for Converting N. Y. Board of Health Lactometer Degrees to 



Quevenne Lactometer Degrees 255 



Temperature Correction Table for Specific Gravity of Milk 256 



Calculation of Total Solids of Milk 258 



Table for Calculating Total Solids from Specific Gravity and Fat. . 260 



Calculation of Specific Gravity of Milk Solids 261 



Standards for Dairy Products 262 



Government Standards of Purity for Milk and its Products 264 



Adulteration of Milk 267 



Ranges of the Variations in the Composition of Herd Milk 268 



Tables for Converting Quarts of Milk into Pounds, and vice versa. . 269 



Milk Prices by Measures 269a 



Relative \'alue of Milk and Cream of Different Fat Contents. 265^ 

 Amounts of Milk, Cream, or Skim-milk to be used in ^Modifying 



Milk \ 270 



Standardization of i\lilk 271 



Rules and Regulations for Care of Cows and Handling of Milk 272 



IIL CREAM. 



Percentage Composition of Cream and Other Dairy Products 273 



Yield of Cream from Milk of Difi'erent Richness 274 



Calculation of Per Cent Fat in Cream 275 



Hand and Power Cream Separators on the American Market, 19 13, 276 



Formulas for Finding the Fat Content of Cream 278 



Formula for Diluting Cream to a Desired Fat Content 279 



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



Chr. Hansen's Laboratory, Little Falls, X. Y 270 



Per Cent Fat in Centrifugal Skim-milk 2S0 



Loss of Bvitter Caused by Inefficient Skimming 2S5 



Standardization of Cream 286 



Steam-boiler and Engine Management. Pruf. A. Yv'. Richtcr, of 



the University of Montana 286 



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

 sell of Wisconsin Experiment Stati'jn 290 



Directions for the Sterilization of Milk 293 



Quantity of Water or Ice Required for Cooling Milk or Cream. . . . 294 



IV. BUTTER. 



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

 men's Association 29.<; 



On the Use of Pure Cultures in Butter- and Cheese-making 297 



Boyd's Process of Cream-ripening. John Boyd. Chicago, 111 301 



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



Farrington, of Wisconsin Dairy School 304 



Directions for the Use of Manns' Test for Ascertaining the Acidity 

 of Cream 306 



