INDEX. 



The figures refer to pages in the book. 



Acid measures, 33, 46, 54. 

 Acid tester, Swedish, 66. 

 Acidity of cream, 118; estimation 



of, 123. 



Acidity of milk, cause of, 108; de- 

 termination of, 109, 213; methods 



of testing, 120. 



Accuracy of alkaline tablets, 117. 

 Adulteration of milk, 101, 106, 224; 



calculation of, 106. 

 Adulterated butter, 219; cheese, 223. 

 Albumen, 15; determination of, in 



milk, 209, 211. 

 Albuminoids, 15. 

 Albumose, 16. 

 Alkaline tablet test, 113; standard 



solution of, 116; accuracy, 117, 

 Alkaline tabs, 124. 

 American cheddar cheese, 22. 

 Amphoteric reaction of milk, 108. 

 Analysis, chemical, of butter, 216, 



217; butter milk, 2:3; cheese, 222; 



condensed milk, 215; cream, 213; 



milk, 204; skim milk, 213; whey, 



213. 



Appendix, 233. 



Artificial butter, detection of, 219. 

 Ash, determination of, in butter, 



217, 218; in cheese, 223; in milk, 17, 



212. 



Babcock test, the, 6, 28; Bartlett's 

 modification of, 72; directions for, 

 29; discussion of details, 37; for 

 butter milk, 89; for cheese, 89; for 

 condensed milk, 90; for cream, 74, 

 169; for skim milk, 85; for whey, 

 89; glassware used in, 38; modifi- 

 cations of, 71; scales for weighing 

 cream, cheese, etc., 82; water to be 

 used in, 69. 



Bartlett's modification of Babcock 

 test, 72. 



Bausch and Lomb centrifuge, 73. 



Beimling test, 5. ' 



Bi-carbonate of soda, detection of, 

 in milk, 229. 



Bi-cromate of potash, 98, 156; solu- 

 tion of, 99. 



Board of health degrees, 97, 236. 



Boiled milk, detection of, 227. 



Boracic acid, in dairy products, 124, 

 228. 



Borax in dairy products, 228. 



B. & W. bottle, 87. 



Butter, artificial, 13; detection of, 

 219. 



Butter chart, 253; use of, 185. 



Butter, 20; chemical analysis of, 

 216; complete analysis in same 

 sample, 217; composition of, 21, 

 233; determination of ash, 217; 

 casein, 216; fat, 216; water, 216; 

 renovated, 222; sampling for analy- 

 sis, 216; variations in composition, 

 177; yield, calculation of, 176. 



Butter fat, conversion factor for, 

 183; determination of specific 

 gravity, 220; volatile fatty acids, 

 220; expansion co-efficient, 36; 

 price per pound, 190; specific grav- 

 ity, 38; table showing amounts 

 due for, at 12 to 25 cents per pound, 

 247; test and yield of butter, 176, 



Butter making, quantities of pro- 

 ducts obtained in, 21. 



Butter milk, 21; Babcock test for, 

 89; chemical analysis of, 213; com- 

 position of, 233; specific gravity 

 Of, 214. 



Calculation of adulteration, 106; of 

 concentration of condensed milk, 

 216; of milk solids, 99, 100; of over- 

 run, 183; of sp. gr. of milk solids, 

 103; of yield of butter, 176, 182, 184; 

 of cheese, 187; of dividends, at 

 creameries, 190; at cheese factor- 

 tories, 199; of percentages, 159. 



Calibration of glassware, 47. 



Carbohydrates, 16. 



Casein, 14; determination of, in but- 

 ter, 216; in cheese, 223; in milk, 

 209, 211. 



Centrifugal machines, 54. 



Chamberland filters, 15. 



Cheddar cheese, American, 22; com- 

 position, 233. 



