10 



TABLE OF CONTENTS 



Page 



Kinds 199 



Cold Aids Milk 200 



Flies 201 



Air 202 



Fermentation 202 



Electricity 202 



Butyric Acid 203 



Flavors in Milk 203 



Curdling 204 



Bitter Milk 204 



Stringy Milk 205 



Ropy Milk 205 



Fermentation, Later 206 



Leucocytes in Milk 207 



Pasteurizing 207 



Sterilizing 207 



Thunderstorms 209 



Fermented Milks 210 



Value of 210 



Varieties 210 



Buttermilk 210 



Kefer 212 



Kumiss 215 



Yoghurt 215 



Covered Pails 216 



Cow Testing Associations ... 217 



Need of 217 



Difficulties 218 



Association, First 218 



Operations 218 



Record in Michigan 220 



Testing Outfits 221 



Certified Milk 222 



Commissions 222 



Operations 222 



Standards 222 



Inspections 223 



Employes' Health 223 



Precautions 223 



Bacteria 224 



Disinfecting 224 



Cleanliness 224 



Cows Cleaned 224 



Milking 225 



Handling Milk 225 



Market for Raw Milk 225 



Keeping Qualities 226 



Cost of Certifying 226 



Its Future 227 



Milk Separating Systems 227 



Deep-setting 227 



Dilution 228 



Centrifugal 228 



Hand 228 



Operations 229 



Speed 229 



Page 



Cleanliness 229 



Temperature 230 



Inflow 230 



Cream 230 



Babcock Test 233 



How to Make 233 



Materials 234 



Steps 234 



Mixing 234 



Sampling 234 



Filling 235 



The Acid 235 



Bottles 235 



Fat Calculated 237 



Other Tests 238 



Butter Making on Farms 239 



Starters 239 



Ripening 239 



Flavors 241 



Acid Test 242 



Alkaline Test 243 



Mann's Test 243 



Churns 244 



Salting 245 



Washing 245 



Working the Butter 246 



Utensils 247 



Packing 247 



Refrigeration 248 



Marketing 248 



Storing 251 



Renovated Butter 252 



Oleomargarine Tests 253 



Home Tests 253 



Butter Increasers, Etc 254 



Cheese Making on Farms.... 255 



Operations 255 



Coloring 255 



Rennet 255, 257 



Temperature 255 



Curdling 256 



Cutting 256 



Cooking 256 



Molding 256 



Pressing 256, 258 



Dressing 256 



Salting 257, 258 



Curing 257, 258 



Curd 257 



Pot Cheese 258 



Neufchatel 259 



American Cheese 259 



Club Cheese 260 



Authorities on Cheese and 

 Milk 261, 262 



BREEDS OF BEEF CATTLE. 



Their Characteristics 263 Aberdeen-Angus 265 



Shorthorns 263 Galloways 266 



Herefords . . 264 Polled Herefords 266 



