Index 



419 



PAGE 



Butter finish 232 



flavor of -. 230 



granules, size of 221 



imitation creamery 346 



marketing 227 



moisture-test, Cornell 359 



mottled and streaked 226 



packages 228 



packing 227 



prints 229 



"process" 346 



quality of 229 



rancid 20 



relation of lactic acid to keeping 



quality 207 



relation of wash water to flavor . 223 



relation of wash water to 



texture. 222 



renovated 346 



salting 224 



score card for 232 



"standing up" quality 196 



sweet cream 207 



testing by Babcock method 99 



texture of 222, 230 



washing 220 



white specks in 208 



workers 223 



working 223 



Buttermilk 315 



characteristic appearance of . . . .217 



Federal standard for 366 



separation of from butter 219 



Butyric acid 20, 23 



fermentations 113, 118 



Butyrin 20 



Butyrometer 93 



By-products of dairy 315 



Caked udder 38 



Calcium chloride 248 



oxalate 248 



Calibration of Babcock glassware. .'..359 



of glassware in Babcock test. ... 99 



Camembert cheese 295 



Canadian cattle, French 75 



Club cheese 279 



Capacity of cows 41 



relation of external form to 43 



Capric acid 23 



Caprilin 20 



Caprin 20 



Caproic acid 23 



PAGE 



Caproin 20 



Caprylic acid 23 



Caramel ice cream 310 



Ca.re of cows 155 



milk utensils 160 



stable 156 



Careno, quoted 26 



Casein 23, 233 



coagulation of 234 



dried 320 



formation of 7 



Cattle, Alderney 66 



Ayrshire 69 



Brown Swiss 73 



Devon 74 



Dutch . .,. 67 



Dutch Belted *\ 74 



feeding dairy 47 



French Canadian 75 



Guernsey 65 



Holstein 66 



Friesian 66 



Jersey 64 



Kerry 75 



Lakenvelder '. 74 



Normandy 75 



Red Polled 73 



Shorthorn 71 



Simmenthal 75 



Caustic potash 102 



soda 102 



Cells, secreting 3 



Cement floors. 330 



Centigrade thermometer 349 



Centrifugal, Babcock 94 



butter-worker 225 



creaming 177 



force, relation to complete 



creaming 181 



separation 177 



theory of 179 



separator, efficiency of 190 



theory of 180 



system 164 



Certified milk 149 



standards 151 



Cheddar cheese 249 



- English 280 



making 251 



Cheddaring 257 



process 249 



Cheese 233 



Act, Filled 345, 382 



