Index. 



265 



Cheese, 22; Babcock test for, 89; cal- 

 culating yield of, from casein and 

 fat, 189; from fat, 187; from solids 

 not fat and fat, 188; composition, 

 233; chemical analysis of, 222; de- 

 termination of ash, 223; casein, 

 223; fat, 222; water, 222; " filled," 

 detection of, 223; quality of, from 

 milk of different richness, 200; 

 sampling, 89; yield, calculation 

 of, 187; yield of, and quality of 

 milk, relation between, 188. 



Cheese factories, calculating divi- 

 dends at, 199; co-operative, 202; 

 proprietary, 202. 



Cholesterin in milk, 19. 



Citric acid in milk, 19. 



Cleaning solutions for test bot- 

 tles, 43. 



Cleaning test bottles, 40; apparatus 

 for, 42. 



Cochran's test, 5. 



Coloring matter in milk, foreign, 

 detection of, 226. 



Colostrum milk, 19; composition 

 of, 233. 



Composite samples, 148; care of, 158; 

 case for holding, 154; methods of 

 taking, 148; preservatives for, 155. 



Composite sampling, accuracy of, 

 154; use of drip sample, 150; one- 

 third sample pipette, 153; Scovell 

 sampling, tube, 151; tin dipper, 

 149; equity milk sampler, 153. 



Composition of butter, 233; butter 

 milk, 233; cheese, 233; colostrum 

 milk, 233; condensed milk, 233; 

 cream, 233; milk, 233; skim milk, 

 233; whey, 233. 



Condensed milk, 22; analysis of, 

 215; composition of, 233; determi- 

 nation of concentration, 216; of 

 sp. gr. of, 215; testing of, 90, 91. 



Control sample of milk, 101; 



Conversion factor for butter fat, 183; 



Conversion tables for thermometer 

 scales, 257; for weights and meas- 

 ures, 258. 



Cows, number of tests required in 

 testing, 136; when to test, 13$. 



Cows' milk, composition of, 19, 233. 



Cream, 20; acidity of, 120; avoiding 

 errors of measuring in testing, 75; 

 Babcock test for, 74, 169; bottles, 

 the bulb-necked, 78; the Winton, 

 79; care in sampling, necessity of, 

 171; determination of acidity of, 

 114, 123; errors of measuring in 

 testing, 75; gelatine in, detection 

 of, 227; pasteurized, detection of, 

 226; separator, 20; separation of, 

 influence of temperature, 174; 

 spaces, 165; specific gravity, 76; 

 starch in, 228; testing, 74; testing 

 outfit, 170; testing at creameries, 

 165; use of 5 cc. pipette in, 81; use 

 of milk test bottles in, 80; test bot- 

 tles, 78; weighing, in cream test- 

 ing, 81; weight of, delivered by a 

 17.6 cc. pipette, 76. 



Creameries, calculating dividends 

 at, 190, 192; co-operative, 191; cream 

 testing at, 165; proprietary, 191. 



Creamery inch, 1, 167. 



Curd test, the Wisconsin improved, 

 125. 



DeLaval's butyrometer, 8. 



Devarda's acidimeter, 113. 



Diameter of tester and speed re- 

 quired, relation between, 57. 



Dividends, calcinating, at cheese 

 factories, 199; at creameries, 190; 

 of both milk and cream at the 

 same factory, 198. 



Dividers, 37. 



Double-necked test bottles, 87; value 

 of divisions of, 87. 



Draining rack for test bottles, 43. 



Equity milk sampler, 153. 

 Expansion coefficient for butter 

 fat, 36. 



Failyer and Willard's test, 5. 



Farrington's alkaline tablet test, 

 113. 



Fat, 12; color of, an index to strength 

 of acid used, 67; content, causes of 

 variation in, 135; determination 

 of, in butter, 216; in cheese, 222; in 

 milk, 208; globules, 12; influence 



