290 



Index. 



ity, 259; definitions, 250; de- 

 tection of coloring matter, 

 244, of preservatives, 133, 

 247; determination of acidity, 

 130, 225; of ash, 225; of casein 

 and albumen, 221; of fat, 219; 

 of milk sugar, 224; of solids, 

 219; of specific gravity, 216; 

 of water, 218; fat in, 11; fat 

 available for butter in differ- 

 ent grades of, 192; from cows 

 in heat, 110; from sick cows, 

 110; from single cows, sam- 

 pling of, 148; variations in, 

 140; frozen, sampling of, 27; 

 gases, 18; hypoxanthin, 18; 

 lactochrome, 18; lactose, 15; 

 lecithin, 18; legal stand- 

 ards, 110, 256; macroscopic 

 impurities, 246; mineral 

 components, 17; partially 

 churned, sampling of, 24; 

 pasteurized, detection, 244; 

 preservatives, detection, 247; 

 quality of, influence of food, 

 155; of heavy grain feeding, 

 153; of pasture, 154; method 

 of improving, 156; sampling. 

 23, 29; scale, Richmond's, 108; 

 scales, 139; serum, 10; skim- 

 ming, 113; solids, 10; calcu- 

 lation of, 107; specific grav- 

 ity of, 111; souring of, 15; 

 sour, sampling of, 26; stand- 

 ards, 102, 250; sugar, 15; 

 tests for adulteration: nitric 

 acid test, 242; sp. gr. of 

 skim milk, milk serum, or 

 whey, 242; testing on the 

 farm, 140; testing purity of, 

 135; urea, 18; water, 11; 

 watering of, 114; watering 

 and skimming, 114. 



Milk test, a practical, need of, 

 1; requirements of, 6; bottle, 

 use of, In testing cream, 83; 

 Russian, 71. 



Milk tests, Babcock, 4, 6; Beim- 

 linp: (L,effmann and Beam), 5; 



Cochran, 5; DeLaval butyro- 

 meter, 8; Failyer and Wil- 

 ward, 4; Fjord, 8; foreign, 7; 

 Gerber acid-butyrometer, 7; 

 introduction of, 4; lactocrite, 

 5, 7; Liebermann, 5; Lind- 

 strom, 9; Nahm, 5; Parson, 

 5; Patrick (Iowa station test), 

 5; Rose -Gottlieb, 5, 220; sal- 

 method, 5; Schmied, 5; Short, 

 4; sin-acid, 5; Thorner, 5; 

 Wollny refractometer, 9. 



Milk products, composition of, 

 19, 255. 



Monrad rtennet test, the, 138. 



Milk testing, 28; on the farm, 

 140. 



Nahm's test, 5. 



N. Y. board of health lacto- 

 meter, 104; degrees corre- 

 sponding to Quevenne lacto- 

 meter degrees, 258. 



Nitric acid test for adulteration 

 of milk, 242. 



Non-fatty milk solids, 10. 



Normal solutions, 119. 



Nuclein, 14. 



Oil-test churn, 2, 176. 



Ohlsson test bottle, 90. 



Oleomargarine, detection of, 

 239; cheese, detection of, 241; 

 tests for artificial coloring 

 matter in, 240. 



One-third sampling pipette, use 

 of, 164. 



Organization of co-operative 

 creameries and cheese fac- 

 tories, suggestions concern- 

 ing, 282. 



Overrun, 189; calculation of, 

 194; factors influencing, 189; 

 table, 198, 277; from cream, 

 193; from milk, 189. 



Parsons' test, 5. 

 Pasteurized milk or cream, de- 

 tection of, 244, 



