viii Testing Milk and Its Products. 



PAGK. 



Table IV. Value of 10 9 ~ 1 - for specific gravities from 

 1.019 to 1.0369. 



Table V. Correction table for specific gravity of milk. 



Table VI. Per cent, of solids not fat, corresponding to 

 to 6 per cent, of fat and lactometer readings of 26 to 36. 



Directions for the use of tables VII, VIII, IX and XI. 



Table VII. Pounds of fat in 1 to 10,000 pounds of milk 

 testing 3 to 5.85 per cent. 



Table VIII. Pounds of fat in 1 to 1,000 Ibs. of cream 

 testing 12.0 to 50.0 per cent. fat. 



Table IX. Amount due for butter fat, in dollars and 

 cents, at 12 to 25 cents per pound. 



Table X. Relative-value tables. 



Table XI. Butter chart, showing calculated yield of 

 butter, in pounds, from 1 to 10,000 pounds of milk testing 

 3.0 to 5.3 per cent, of fat. 



Table XII. Overrun table, showing pounds of butter 

 from 100 pounds of milk. 



Table XIII. Yield of cheese, corresponding to 2.5 to 6 

 per cent, of fat, with lactometer readings of 26 to 36. 



Table XIV. Comparisons of Fahrenheit and Centigrade 

 (Celcius) thermometer scales. 



Table XV. Comparison of metric and customary weights 

 and measures. 



Suggestions regarding the organi/atiou of co-operative 

 creameries and cheese factories. 



Constitution and by-laws for co-operative factory asso- 

 ciations. 

 Index 264 



