2l6 



MODERN METHODS OF TESTING MILK 



PAGE 



Babcock test for whey 81 



Modifications of 66 



Operation of 53 



Pipette 35 



Principles underlying 33 



Reading results 61 



Testers 38 



Testing accuracy of apparatus 45 

 Use of centrifugal force ... 33 



Water used in 60 



Bacteria and acidity of milk . . 113 

 Bacterial condition of milk, test- 

 ing 113 



Bichromate of potash as preser- 

 vative 29 



Board of Health lactometer ... 133 



Body of butter 162 



Of cheese 176 



Borax in milk, detection of ... 148 

 Bottles, Babcock test, for cream 



70, 71 



For milk 34 



For skim-milk, whey, etc. . . 82 

 Butter, appearance in judging . 167 



Body of 162 



Calculating dividends for ... 201 



Calculating water in 213 



Classes of 170 



Color of 164 



Commercial testing, judging, 



and scoring 158 



Composition of 16 



Definition of 18 



Finish of 167 



Flavor of 159 



Grades of 171 



Gray's test for water in .... 86 



Judging 158 



Moisture in 86, 163 



"Overrun," how to calculate 196 



Package 167 



Qualities of 159 



Renovated 18, 149 



Salt in 166 



PAGE 



Butter, sampling for fat-test . . 85 

 For judging and scoring . . 158 



Scale of points 168 



Score-cards 168 



Scoring 167 



Standard of 18 



Texture of 161 



Yield of, how to calculate . . 197 

 Butter-fat. See Milk-fat. 

 Buttermilk, composition of ... 16 



Testing fat in 83 



Yield of, calculating 212 



Butter-trier 159 



Butyrometer, Gerber's 67 



By-products of milk, composition 



of 16 



Calcium casein 9 



Calibration of glassware 45 



Casein in milk, action of acids 



on 9 



Of alkalis 10 



Of heat 10 



Of rennet 10 



Calculating amount of, from 



fat in milk 200 



Composition of 9 



Lactate 10 



Per cent, in milk 12 



Products formed from .... 11 



Proportion to albumin .... 12 

 Centigrade degrees calculating 



to Fahrenheit 210 



Centrifugal force in Babcock 



test 33 



Machines 38 



Centrifuges 38, 40, 118 



Cheddar cheese, American, com- 

 position of 16 



Commercial testing, judging, 



and scoring 173, 181 



Cheese, adulterations of 150 



Appearance and finish of ... 180 



Body of 176 



