280 



MODERN METHODS OF TESTING MILK 



PAGE 



Babcock test for whey ... 93 



Glassware standards ... 275 



Modifications of . . . . 70 



Operation of 57 



Pipette 35 



Principles underlying . . 33 



Reading results .... 65 



Testers ' 38 



Testing accuracy of apparatus 46 



Use of centrifugal force . 33 



Water used in .... 64 



Bacteria and acidity of milk . 153 



Bacterial condition of milk,. 



testing 152 



Barthel's reductase test . .159 

 Benkendorf moisture-test oven 117 

 Bichromate of potash as pre- 

 servative 29 



Board of Health lactometer . 181 



Body of butter 222 



Of cheese 236 



Boiling test for acidity . . 153 



Borax in milk, detection of . 208 



Bottles, Babcock test, for cream 75 



For milk 34 



For skim-milk, whey, etc. . 94 



Butter, appearance in judging 227 



Body of 222 



Calculating dividends for . 261 



Calculating water in . . . 114 



Classes of 230 



Color of 224 



Commercial testing, judging, 



and scoring .... 218 



Composition of .... 16 



Definition of 18 



Finish of 227 



Flavor of 219 



Grades of 231 



Judging 218 



Moisture in testing . . 110-124 



"Overrun," how to calculate 256 



Package 227 



Qualities of 219 



Renovated .... 18, 209 



Salt in, judging .... 226 



PAGE 



Salt in, testing .... 125 



Sampling for fat-test . . 101 



For judging and scoring . 218 



Scale of points .... 228 



Score-cards 228 



Scoring 227 



Shaw test for fat in . 103 



Standard of 18 



Tests for salt in . . . . 125 

 Tests for water in . . 110-124 



Texture of 221 



Yield of, how to calculate . 257 



Butter-fat. See Milk-fat. 



Buttermilk, composition of . 16 



Testing fat in .... 93 



Yield of, calculating . . 272 



Butter-trier 219 



Butyrometer, Gerber's ... 71 

 By-products of milk, composi- 

 tion of 16 



Calcium casein 9 



Calibration of glassware . . 46 



Casein in milk, action of acids 9 



Of alkalis 10 



. Of heat 10 



Of rennet ...... 10 



Tests for .... 189-200 



Calculating amount of, from 



fat in milk 260 



Composition of .... 9 



Compounds 10 



Per cent, in milk .... 12 



Products formed from . . 11 



Proportion to albumin . . 12 



Catalase tests .... 160 

 Centigrade degrees calculating 



to Fahrenheit .... 270 

 Centrifugal force in Babcock 



test 33 



Machines 38 



Centrifuges . . . . 39, 41, 166 

 Cheddar cheese, American, 



composition of . . . . 16 

 Commercial testing, judging, 



and scoring . . . 218, 233 



Cheese, adulterations of . . 210 



