Index. 



287 



229; fat, 229; salt, 236; water, 

 228; rapid estimation of water, 

 231: Dean's method, 234; 

 Gray's method, 232; Irish test, 

 233; Patrick's method, 233; 

 Wisconsin high-pressure oven 

 method, 235; process, 251; 

 renovated, 236, 251; sampling 

 for analysis, 93, 228; scales 

 for weighing, 93; standard, 

 251; variations in composi- 

 tion, 187; yield, calculation 

 of, 186. 



Butter fat, amount due, at 

 12-25 cents per lb., 269; 

 conversion factor for, 195; 

 definition, 251; determina- 

 tion of specific gravity, 237; 

 volatile fatty acids, 237; ex- 

 pansion coefficient, 36; price 

 per pound, 202; specific grav- 

 ity, 38; determination, 237; 

 standard, 251; table showing 

 amounts due for, at 12 to 25 

 cents per pound, 269; test and 

 yield of butter, 186. 



Butter making, quantities of 

 products obtained in, 21. 



Butter milk, 21; Babcock test 

 for, 92; chemical analysis of, 

 226; composition, 255; defini- 

 tion, 251; specific gravity, 226. 



Calculation of adulteration of 

 milk, 113; of concentration of 

 condensed milk, 228; of milk 

 solids, 107; of overrun, 194; 

 of sp. gr. of milk solids, 111; 

 of yield of butter, 186, 192, 

 196; of cheese, 198; of divi- 

 dends at creameries, 202, 204; 

 at cheese factories, 212; of 

 percentages, 170. 



Calibration of glassware, 48; 

 Trowbridge method, 51. 



Carbohydrates, 15. 



Casein, 13; determination of, in 

 butter, 229; in cheese, 241; in 

 milk, 221; Hart's method, 223. 



Centrifugal machines, 54. 



Chamberland filters, 14. 



Cheddar cheese, American, 21; 

 compositimi, 255. /\^~^ 



Cheese, 21;^^a#?Jtote=*test ~for, 

 95; calcujs^f*^eld of, from 

 casejjfjind^fat, 200; from fat, 

 l^^rtroinsolids not fat and 



(m#f 199; composition, 21, 255; 

 chemical analysis of, 240; 

 definitions, 251; determination 

 of ash; 241; casein, 241; fat, 

 240; water, 240; "filled," de- 

 tection of, 241; quality of, 

 from milk of different rich- 

 ness, 210; sampling, 95; 

 standard, 251; yield, calcula- 

 tion of, 198; yield of, from 

 milk with 2.5 to 6 per cent, 

 fat and lactometer readings 

 from 26 to 36, 278; yield of, 

 and quality of milk, relation 

 between, 199. 



Cheese factories, calculating 

 dividends at, 210; co-opera- 

 tive, 213, 282; proprietary, 

 213. 



Cholesterin in milk, 18. 



Citric acid in milk, 18. 



Cleaning solutions for test bot- 

 tles, 43. 



Cleaning test bottles, 40; ap- 

 paratus for, 41, 44. 



Cochran's test, 5. 



Coloring matter in milk, de- 

 tection of, 244. 



Colostrum milk, 18; composi- 

 tion of, 255. 



Composite samples, 149; care 

 of, 169; case for holding, 165; 

 methods of taking, 158; pre- 

 servatives for, 166. 



Composite sampling, accuracy 

 of, 165; use of drip sample, 

 160; McKay sampler, 163; 

 Michels' cream sampling 

 tube, 163; one-third sample 

 pipette, 164; Scovell sampling 

 tube, 161; tin dipper, 158. 



