266 



Testing Milk and Its Products. 



of temperature on separation of, 

 69; measuring of, in cream test- 

 ing, 83; in milk testing, 35; pounds 

 in 1-10,000 Ibs. of milk, testing 3 to 

 5.35 per cent., 241; speed required 

 for complete separation of, 56. 



Fermentation test, the, 128. 



Filled cheese, detection of, 223. 



" Fitch's Salt Analysis," 218. 



Fjord's centrifugal cream test, 9. 



Fluorids detection of, in milk, 230. 



Food, influence of, on quality of 

 milk, 143, 145. 



Fool pipettes, 45. 



Formalin, detection of, in milk, 230. 



Frozen milk, sampling of, 27. 



Gauges of cream, 165. 



Gelatine in cream, detection of, 227. 



Gerber's acid-butyrometer, 7; fer- 

 mentation test, 128. 



Glassware used in the Babcock test, 

 38; calibration of, 47. 



Globulin, 15. 



Glycerides of fatty acids, 13. 



Goat cheese, 14. 



Grain-feeding, heavy, influence of, 

 on quality of milk, 143. 



Gurler's method of testing cows, 136. 



Hand testers, 59. 



Hemi-albumose, 15. 



Herd milk,variationsin, 142; ranges 



in variation of, 143. 

 Hypoxanthin, 19. 



Introduction, 1. 

 Iowa station test, 5. 



Lactic acid in milk, 16. 



Lactocrite, 5, 8. 



Lactose, 16. 



Lactochrome, 19. 



Lactometer, the, and its applica- 

 cation, 93; bi-chromate, influence 

 on, 98; cleaning of, 99; degrees, 94; 

 N. Y. board of health, 96, 236; Q,ue- 

 venne, 93; reading the, 97; time of 

 taking readings, 98. 



Lecithin in milk, 19. 



LefFmann and Beam test, 5. 



Legal standards for milk, 102; 235. 



Liebermann's method, 5. 



Manns' test, 110. 



Marshall rennet test, 130. 



Measuring fat column in testing 

 cream, 83; in testing milk, 35. 



Mercury, calibration with, 47; clean- 

 ing, 48. 



Metric and customary systems of 

 weights and measures, compari- 

 son of, 259. 



Milk, acidity of, 108; adulteration 

 of, 101; amphoteric 'reaction of, 

 108; ash, composition of, 19; boiled, 

 detection of, 227; chemical analy- 

 sis of, 204; cholesterin in, 19; citric 

 acid in, 19; colostrum, 19; compo- 

 sition of, 11; table showing com- 

 position of, 233; composite samp- 

 ling of, 148; condensed, 22, 90, 233; 

 correction table for specific grav- 

 ity of, 237; detection of preserva- 

 tives in, 124, 228; determination of 

 acidity, 120, 213; of ash, 212; of 

 casein and albumen, 209, 211; of 

 fat, 208; of milk sugar, 212; of spe- 

 cific gravity, 204; of water, 207, 208; 

 fat available for butter in differ- 

 ent grades of, 182; from cows in 

 heat, 102; from sick cows, 102; from 

 single cows, sampling of, 139; vari- 

 ations in, 131; frozen, sampling of, 

 27; gases, 19; hypoxanthin, 19; lac- 

 tochrome, 19; lecithin, 19; legal 

 standards, 102, 234; microscopic 

 impurities, 228; mineral compo- 

 nents, 18; partially churned, samp- 

 ling of, 24; quality of, influence of 

 food, 145; of heavy grain feeding, 

 143; of pasture, 145; method of im- 

 proving, 146; sampling, 23; scales, 

 139; serum, 11; skimming, 156; 

 solids, 11; calculation of, 99; spe- 

 cific gravity of, 103; souring of, 16; 

 sour, sampling of, 25; standards, 

 102, 234; sugar, 16; testing purity 

 of, 125; urea, 19; water, 12; water- 

 ing of, 106; watering and skim- 



. ming, 106. 



Milk test, a practical need of, 1; re- 

 quirements of, 6; bottle, use of, in 

 testing cream, 80; Russian, 71. 



