Index 



421 



PAGE 



Cheese, Swiss 289 



testing by Babcock method 99 



texture of 268 



truckle 273 



varieties of 269 



- Wensleydale 280, 289 



"wet" 271 



whey 322 



Wiltshire 280 



Young America 273 



Cheshire cheese 280, 286 



Chloride of potash 25 



of soda 25 



Chocolate ice cream 310 



Chromogenic fermentations 113 



Churn 210 



Churning 210 



amount of motion necessary .... 215 

 Churning, difficult 217 



dilution of cream 218 



effect of motion on 213 



effect of temperature on :2ll 



evolution of gas in 219 



kind of agitation desirable 213 



relation of fat globules to 215 



relation of ripeness of cream to . . 



207, 211 



temperature 211 



viscosity to 210 



- rise of temperature in 219 



Churn, oil test 84 



Churn tests 83 



Cistern, milk 5 



Citric acid 26 



Classification of ice cream 300 



Cleaning Babcock test glassware . . . 107 



dairy tinware 136 



glassware 130 



utensils 13 



Cleanliness 135 



Clotted cream, Federal standard for . 366 



Cloth strainers 137 



Club-house cheese 279 



Coagulation of albumin 24 



casein 24, 234 



fibrin 24 



Coccus 109 



Cochran, C. B., mentioned 91 



method 91 



Coffee ice cream 310 



parfait 311 



Cold storage, curing cheese in 265 



Color fermentations ... 113 



PAGE 



Color of butter 231 



cheese 268 



Colostrum : 9, 18 



corpuscles 18 



test for 18 



Columbia separator 191 



Combined butter and cheese fac- 

 tories 335 



Commercial ferments 199 



milk 36 



Comparison of lactometer scales . . . 350 



thermometer scales 349 



Composite sampling 102 



Composition of butter 229 



cheese 267 



colostrum 18 



cream *t 148 



milk 16 



Concentrated milk 319 



Concentrates 49 



Concussion in churning 213 



Condensed milk 316 



Federal standard for 365 



skim milk, Federal standard for. 366 

 Conn culture 200 



H. W., quoted 199 



Connective tissue 3 



Constituents of milk 17 



Construction of creameries 330 



Continuous freezers 307 



pressure cheese press 262 



Control apparatus, Fjord's 88 



of fermentations 118 



milk supply 145 



Cooking curd 255 



Coolers, milk 139 



Cooley system 169 



Cooling milk 138, 158, 241 



Cooperative cow testing 47 



Cornell butter moisture test 359 



Cornevin, quoted 17 



Corpuscles, colostrum 18 



Correction for lactometer tempera- 

 ture 350 



Corrosive sublimate 102 



Cottage cheese 322 



Counting bacteria 133 



Covered milk pails 158 



Cow as commercial milk producer... 36 



effect of age on composition of 



milk 31 



breed on composition of 



milk... .. 33 



