296 



Testing Milk and Its Products. 



Pasture, influence on quality of 



milk, 156. 



Patrick's test, 5 ; method for de- 

 termining water in butter. 236. 

 Percentages, average, methods of 

 calculation, 172 ; fallacy of aver- 

 aging, 171. 

 Phenolphtalein, 122. 

 Physician's centrifuge, use of, in 



milk testing, 72. 



Pipettes, 30. 45 ; proper construc- 

 tion of points, 45 ; proper meth- 

 od of emptying, 31 ; calibration, 

 54. 



Pooling system, 3. 

 Potassium bi-chromate, 168. 

 Power testers, 61. 

 Preservaline, 135, 251; detection 



of in milk, 135, 251. 

 Preservatives, for composite sam- 

 ples, 167 ; in milk, detection of, 

 135, 251. 

 Primost, 14. 



Process butter, detection of, 242. 

 Proteose, 14. 



Quevenne lactometer, the, 106 

 degrees corresponding to scale of 

 N. Y. board of health lactome- 

 ter, 106, 261. 

 Readings of cream tests, 86; of 



milk tests, 35. 



Recknagel's phenomenon, 107. 

 Refractometer, Wollny, 9 ; immer- 

 sion, use of for detection of 

 watered milk, 245. 

 Reich ert number, 242. 

 Reichert-Wollny method, 241. 

 Relative-value tables, 209, 274. 

 Rennet tests, 140. 

 Renovated butter, detection of, 

 242 ; boiling test, 242 ; Water- 

 house test, 242. 

 Reservoir for water in Babcock 



test, 70. 



Richmond's milk scale, 110. 

 R8se-Gottlieb's method, 5, 222. 

 Russian milk test, the, 71. 



Salicylic acid, detection of, 252. 

 Salt, estimation in butter, 239. 

 Sampling cheese, 97 ; milk, 23, 20 ; 



milk from single cows, 150. 

 Sampling tube, for cream, 181 ; 

 McKay, 165 ; Michels, 165 ; Sco- 

 ville, 163. 

 Scales for weighing cream, 80 ; 



milk. 150. 



Schmied method, the, 5. 

 Scovell sampling tube, 163. 

 Serum solids, 10. 

 Short's test, 4. 

 Siegfeld's modification of Babcocfc 



test, 72. 



Sinking fund, 209. 

 Separator cream, 19. 

 Skimming of milk, detection of, 



116. 



Skim milk, 19; Babcock test for, 

 90 ; chemical analysis of, 228 ; 

 composition of, 258 ; condensed, 

 255 ; definition, 255 ; sp. gr., 

 102; test bottles, 92. 

 Solids not fat, 10; formulas for 

 calculating 110 ; tables show- 

 ing, corresponding to 0-6 per 

 cent, fat and 26-36 lactometer 

 degrees, 263. 

 Sour milk, sampling, 26 ; analysis, 



228. 



Space system, the, 176. 

 Specific gravity, 102 ; cylinders, 

 103, 107 ; influence of tempera- 

 ture, 104 ; of butter fat, deter- 

 mination of, 240 ; of butter milk, 

 229 ; of condensed milk, 230 ; of 

 milk, 217 ; of milk solids, 113 ; 

 of sour milk, 229 ; temperature 

 correction table, 262. 

 Speed required for complete sepa- 

 ration of fat, 57 ; ascertaining 

 necessary speed in Babcock 

 test, 59. 



Spillman's cylinder, 131. 

 Standard measure for calibrating 



test bottles, 50. 



Standards for Babcock glassware, 

 257, 258. 



