Table of Contents. vii 



PAGE. 



Chap. XI. CREAM TESTING AT CREAM-GATHERING CREAM- 

 ERIES 165 



The space system. The oil -test churn. The Babcock 

 test for cream. Sampling cream for composite testing. 



Chap. XII. CALCULATION OF BUTTER- AND CHEESE YIELDS 176 



A. Calculation of yield of butter: Butter fat test and 

 yield of butter. Variations in composition of butter. 

 Overrun of churn over test. Factors influencing the over- 

 run. Calculation of overrun. Overrun at gathered-cream 

 factories. Conversion factor for butter fat. Butter yield 

 from milk of different richness, a. Use of butter chart, b. 

 Use of overrun table. 



B. Calculation of yield of cheese: a. From fat. b. From 

 solids not fat, and fat. c. From casein and fat. 



Chap. XIII. CALCULATING DIVIDENDS 190 



A. Calculating dividends at creameries: Proprietary 

 creameries. Co-operative creameries. Other systems of 

 payments. Paying for butter delivered. Relative-value 

 tables. Calculating dividends at factories receiving both 

 milk and cream. 



B. Calculating dividends at cheese factories: Proprie- 

 tary factories. Co-operative factories. 



Chap. XIV. CHEMICAL ANALYSIS OF MILK AND ITS PRO- 

 DUCTS 204 



Milk. Cream. Skim milk, butter milk, whey. Con- 

 densed milk. Butter. A practical method of salt analy- 

 sis. Detection of "process" butter. Detection of artificial 

 butter. Reichert-Wollny method (Volatile acids). Cheese. 

 Detection of oleomargarine cheese ("Filled" cheese). 



Tests for adulteration of milk and cream. Detection of 

 pasteurized milk or cream. Detection of preservatives in 

 dairy products. 



Appendix 233 



Table I. Composition of milk and its products. 

 Table II. State and city standards for dairy products. 

 Table III. Quevenne lactometer degrees corresponding 

 to the scale of the N. Y. Board of Health lactometers. 



