TABLE OF CONTENTS 



Chapter Page 



Introduction 



I. The Milk Production 4 



II. Receiving Milk at the Creamery 17 



III. Raising the Cream 22 



IV. Heating the Milk 37 



V. Cream Ripening 42 



VI. Churns and Churning 53 



VII. Salting and Working 63 



VIII. Packages and Packing 72 



IX. Ice House and Refrigerators 81 



X. Pasteurization for Buttermaking 85 



XI. Returning the Skim Milk. . - 92 



XII. Running Boilers, Engines and Separators 94 



XIII. Organizing Creameries 101 



XIV. Creamery Buildings 107 



XV. Dairy Education Ill 



XVI. Various Kinds of Butter 113 



