Contents xiii 



CHAPTER VIII 

 CERTIFIED MILK 



Definition Origin of certified milk Standards Production 

 Sanitary stables Selection of the cows Care of the cows 

 Care of the stable Milking Care of utensils Cost of pro- 

 duction. 



Pages 149-162 



CHAPTER IX 

 SEPARATION OF CREAM 



Gravity creaming Shallow-pan creaming Deep setting' system 

 Centrifugal separation Conditions affecting completeness of 

 separation Conditions affecting the relative amount of 

 skimmed milk and cream Contrivances in the bowl to increase 

 the efficiency of separation Mechanical conditions affecting 

 separation Efficiency of separation in centrifugal machines 

 Desirable and undesirable features of a separator. 



Pages 163-194 



CHAPTER X 

 THE RIPENING OF CREAM 



Means of producing lactic acid Temperature of ripening Amount 

 of acid necessary Acid tests Determination of lactic acid 

 in milk and cream Further effects of ripening Churning 

 cream of different degrees of ripeness Bad effects of over- 

 ripening. 



Pages 195-209 



CHAPTER XI 

 CHURNING 



Viscosity of the milk Ripeness of cream Temperature Nature 

 of agitation Quality of the globules of fat End of churn- 

 ing Difficult churning. 



Pages 210-219 



CHAPTER XII 

 FINISHING AND MARKETING BUTTER 



Washing the butter Working Salting Brine salting Pack- 

 ing and marketing Composition and quality of butter. 



Pages 220-232 



