292 



Index. 



Standards of purity, Govern- 

 ment, for milk and its prod- 

 ucts, 250. 



Starch in cream, 246. 



Steam turbine testers, 61. 



Stokes' acidity pellets, 123. 



Storch's test, 245. 



Sulfuric acid, 64; table show- 

 ing strength of, 67; testing 

 strength of, 65. 



Sweetened condensed milk, 96. 



Swedish acid bottle, 47. 



Swedish acid tester, 67. 



Tank for cleaning test bottles, 

 43. 



Temperature of turbine test- 

 ers, 36; of fat when tests are 

 read, 36. 



Test bottles, 30, 37; apparatus 

 for cleaning, 41, 44; bulb- 

 necked cream, 78; calibra- 

 tion, 48; cleaning, 40; cream, 

 79; double -necked, 79; drain- 

 ing-rack for, 42; marking, 39; 

 for cream testing, 79; for 

 skim milk testing, 90, 92; 

 rack for use in creameries 

 and cheese factories, 165; 

 tank for cleaning, 43; Winton 

 cream, 79. 



Testers, 54; ascertaining speed 

 of, 58; electrical, 63; hand, 

 60; power, 61. 



Testing cows, number of tests 

 required during a period of 

 lactation, 145. 



Testing milk and its products, 

 1; on the farm, 140. 



Test sample, size of, 151. 



Tests of cows, official, 148. 



Thermometer scales, compari- 

 son of, 279. 



Thorner's method. 5. 



Total solids in milk, 10; deter- 

 mination, 219. 



Trowbridge method of calibra- 

 tion, 49. 



Turbine testers, 61; hot, er- 

 rors In, 36. 



Variation in composition of 

 butter, 187; in quality of milk, 

 140, 151; causes of, 144; lati- 

 tude of, 110; ranges in, for 

 herd milk, 152. 



Volatile acids in butter fat, 

 determination, 237. 



Wagner skim milk bottle, 92. 



Waste acid jar, 40. 



Water, calibration with, 48; de- 

 termination of, in butter, 228; 

 in cheese, 240; in milk, 218, 

 219; reservoir for, 70; to be 

 used in the Babcock test, 

 69. 



Waterhouse test, 239. 



Watering of milk, detection 

 of, 114; watering and skim- 

 ming, detection of, 114. 



Weights and measures, com- 

 parison of metric and cus- 

 tomary, 281. 



Westphal balance, 217. i^ 



Whey, 22; Babcock test for, 92; 

 chemical analysis, 226; composi- 

 tion, 255; defl nation, 252. 



Winton cream bottle, the, 79. 



Wisconsin creamery butter, 

 summary of analyses, 188. 



Wisconsin curd test, the im- 

 proved, 135. 



Wisconsin high-pressure oven 

 test, for water in butter, 235. 



Wollny refractometer, 9. 



World's Fair breed tests, com- 

 position of butter from, 187; 

 variation in quality of milk, 

 152. 



Yield of butter, calculation of, 

 186. and butter fat test, 186; 

 from different grades of milk, 

 192, 196; table showing, from 

 1 to 10.000 Ibs. of milk, test- 

 ing 3 to 5.3 per cent., 275. 



Yield of cheese, calculation of, 

 198; relation between, and 

 quality of milk, 199; table 

 showing, corresponding to 2.5 

 to 6 per cent, of fat, with 

 lactometer readings of 26 to 

 36, 278. 



