292 



Testing Milk and Its Products. 



232; composition of, 21, 258; 

 creamery methods of estimating 

 water in, 233 ; definition, 255 ; 

 determination of ash, 232 ; case- 

 in, 231 ; fat, 231 ; salt, 233, 239 ; 

 water, 231 ; rapid estimation of 

 water, 233 ; Ames method, 237 ; 

 Cornell test, 237 ; Dean's meth- 

 od, 237 ; Gray's method, 235 ; 

 Irish test, 237 ; Mitchell- Walker 

 test, 236; Patrick's method, 

 236 ; Wisconsin high-pressure 

 oven method, 238 ; process, 255 : 

 renovated, 255 ; sampling for 

 analysis, 95, 231 ; scales for 

 weighing, 81, 233 ; standard, 

 255 ; variations in composition, 

 188 ; yield, calculation of, 187. 



Butter fat, amount due, at 12-25 

 cents per lb., 272 ; conversion 

 factor for, 196 ; definition, 255 ; 

 determination of specific grav- 

 ity, 240; volatile fatty acids, 

 241 ; expansion coefficient, 36 ; 

 specific gravity, 38 ; determin- 

 ation, 241 ; standard, 255 ; test 

 and yield of butter, 187. 



Butter making, quantities of prod- 

 ucts obtained in, 21. 



Butter. milk, -21 ; Bubcock test for, 

 94 ; chemical analysis of, 228 ; 

 composition, 258 ; definition, 

 255 ; specific gravity, 229. 



Calculation of adulteration of 

 milk, 115; of concentration of 

 condensed milk, 230 ; of milk 

 solids, 109 ; of overrun, 195 ; of 

 sp. gr. of milk solids, -113; of 

 yield of butter, 187, 196, 197; 

 of cheese, 199 ; of dividends at 

 creameries, 203 ; at cheese fac- 

 tories, 213 ; of percentages, 172. 



Calibration of glassware, 48; 

 Trovrbridge method, 51. 



Carbohydrates, 15. 



Casein, 13 ; determination of, in 

 butter, 231 ; in cheese, 243 ; in 



milk, 3, 226; Hart's method, 

 226. 



Centrifugal machines, 54. 



Chaniberland filters, 14. 



Cheddar cheese, American, 21 ; 

 composition, 258. 



Cheese, 21 ; Babcock test for, 97 ; 

 calculating yield of, from casein 

 and fat, 201 ; from fat, 199 ; 

 from solids not fat and fat, 200 ; 

 composition, 21, 258 ; chemical 

 analysis of, 243 ; definitions, 

 256 ; determination of ash, 244 ; 

 casein, 243 ; fat, 243 ; water, 

 243 ; "filled," detection of, 244 ; 

 quality of, from milk of differ- 

 ent richness, 211 ; sampling, 97 ; 

 standard, 256 ; yield, calculation 

 of, 199; yield of, from milk' 

 with 2.5 to 6 per cent, fat and 

 lactometer readings from 26 to 

 36, 281 ; yield of, and quality of 

 milk, relation between, 200. 



Cheese factories, calculating divi- 

 dends at, 213 ; co-operative, 216, 

 285 ; proprietary, 215. 



Cholesterin in milk, 18. 



Citric acid in milk, 18. 



Cleaning solution for test bottles, 

 43. 



Cleaning test bottles, 40 ; appa- 

 ratus for, 41, 44. 



Cochran's test, 5. 



Coloring matter in milk, detection 

 of, 247. 



Colostrum milk, 18 ; composition 

 of, 258. 



Combined acid bottle, 47. 



Composite samples, 151 ; care of, 

 170 ; case for holding, 166 ; 

 methods of taking, 160 ; pre- 

 servatives for, 167. 



Composite sampling, accuracy of, 

 167 ; use of drip sample, 162 ; 

 McKay sampler, 165 ; Michels' 

 cream sampling tube, 165 ; one- 

 third sample pipette, 166 ; Sco- 

 vell sampling tube, 163 ; tin dip- 

 per, 160. 



