268 



Testing Milk and Its Products. 



responding to 0-6 per cent, fat and 

 26-36 lactometer degrees, 238. 



Sour milk, sampling of, 26. 



Space system, the, 165. 



Specific gravity, 93; cylinders, 94, 97; 

 influence of temperature, 95; of 

 butter fat, determination of, 220; 

 of butter milk, 214; of condensed 

 milk, 215; of milk, 204, 206; of 

 milk solids, 103; of sour milk, 214; 

 temperature correction table, 237. 



Speed required for complete sepa- 

 ration of fat, 56. 



Spillman's cylinder, 120. 



Standard measure for calibrating 

 test bottles, 52. 



Starch in cream, 228. 



Steam turbine testers, 61, 62. 



Sulfuric acid, 63; table showing 

 strength of, 65; testing strength 

 of, 64. 



Sweetened condensed milk, 91. 



Swedish acid bottles, 47. 



Swedish acid tester, 66. 



Tank for cleaning test bottles, 43. 



Temperature of turbine testers, 62; 

 of fat when tests are read, 36. 



Test bottles, 31, 38; apparatus for 

 cleaning, 42; bulb-necked cream, 

 78; calibration, 53; cleaning, 40; 

 cream, 78; double-necked, 87; 

 draining-rack for, 41; marking, 39; 

 for cream testing, 78; for skim 

 milk testing, 87; rack for use in 

 creameries and cheese factories, 

 154; tank for cleaning, 43; Winton 

 cream, 79. 



Testers, 54; ascertaining speed of, 58; 

 hand, 59; power, 61. 



Testing cows, number of tests re- 

 quired during a period of lacta- 

 tion, 136. 



Testing milk and its products, 1; on 

 the farm, 131. 



Test sample, size of, 142. 



Thermometer scales, comparison 

 of, 257. 



Thermometer in frame of turbine 

 testers, 63. 



Thorner's method, 5. 



Total solids in milk, 11; determina- 

 tion of, 208. 



Trowbridge method of calibration, 

 50. 



Turbine testers, 61, 62, 63. 



Variation in composition of butter, 



177. 

 Variation in quality of milk, 131, 



143; causes of, 135; latitude of, 102; 



ranges in, 143. 

 Volatile acids, 220. 



Wagner skim milk bottle, 88. 



Waste acid jar, 41. 



Water, calibration with, 49; deter- 

 mination of, in butter, 216; in 

 cheese, 222; in milk, 207, 208; oil- 

 stove for heating, 34; reservoir for, 

 71; to be used in the Babcock 

 test, 71. 



Watering of milk, detection of, 106. 



Watering and skimming of milk, 

 detection of, 106. 



Weights and measures, comparison 

 of metric and customary, 257. 



Westphal balance, 206. 



Whey, 22; Babcock test for, 89; 

 chemical analysis of, 213; compo- 

 sition of, 233. 



Winton cream bottle, the, 79. 



Wisconsin creamery butter, sum- 

 mary of analyses, 178. 



Wisconsin curd test, the improved, 

 125. 



Wollny's refractometer, 10. 



World's Fair breed tests, composi- 

 tion of butter from, 177; variation 

 in quality of milk, 142. 



Yield of butter, calculation of, 176; 

 and butter fat test, 176; from milk 

 of different richness, 182; tablb 

 showing, from 1 to 10,000 Ibs. of 

 milk, testing 3 to 5.35 per cent., 

 253. 



Yield of cheese, calculation of; 187; 

 relation between, and quality of 

 milk, 187; table showing, corres- 

 ponding to 2.5 to 6 per cent, of fat, 

 with lactometer readings of 26 to 

 36,1256. 



