Table of Contents. vii 



Chap. XIII. CALCULATING DIVIDENDS 202 



A. Calculating dividends at creameries: Proprietary 

 creiameries. Co-operative creameries. Illustrations of cal- 

 culations of dividends. Paying for butter delivered. Bela- 

 tive-value tables. Milk- and cream dividends. 



B. Calculating dividends at &iees& factories: Proprie- 

 tary factories. Co-operative factories. 



Chap. XIV. CHEMICAL ANALY^S OP MILK AND ITS PROD- 

 UCTS . . ^ 215 



Milk. The Gottlieb method; Hart's casein test. Cream, 

 skim milk, butter milk, whey, condensed milk. 



Butter. Complete analysis in the same sample. Eapid 

 estimation of water in butter: Gray's, Patrick's, Irish's, 

 Dean's, and Wisconsin high-pressure oven methods. A prac- 

 tical method of estimating salt in butter. Detection of arti- 

 ficial butter. Eeichert-Wollny method (Volatile acids). 

 Tests for the detection of oleomargarine and renovated but- 

 ter: The boiling test. The Waterhouse test. 



Cheese. Detection of oleomargarine cheese (" Filled" 

 cheese). 



Tests for adulteration of milk and cream. Detection o- 

 coloring matter, and of pasteurized milk or cream. Boiled 

 milk. Gelatine and starch in cream. Macroscopic impuri- 

 ties. Detection of preservatives in dairy products: Boracic 

 acid. Bi-carbonate of soda. Fluorids. Salicylic acid. 

 Formaldehyde. 



Government standards of purity for milk and its prod- 

 ucts. Standards for Babcock glassware. 



Appendix 254 



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. 



Table IV. Value of 100S ~ 100 for specific gravities from 



1.019 to 1.0369. 



Table V. Correction table for specific gravity of milk. 



Table VI. Per cent, of solids not fat, corresponding to 

 to 6 per cent, of fat and lactometer readings of 26 to 36. 



Directions for the use of Tables VII, VIII, IX and XI. 



Table VII. Pounds of fat in 1 to 10,000 pounds of milk 

 testing 3 to 5.35 per cent. 



Table VIII. Pounds of fat in 1 to 1,000 Ibs. of cream 

 testing 12.0 to 50.0 per cent. fat. 



Table IX. Amount due for butter fat, in dollars and 

 cents, at 12 to 25 cents per pound. 



Table X. Eelative-value tables. 



