INDEX 



2I 7 



PAGE 



Cheese, calculating yield of, 



from fat 198 



From fat and casein .... 199 



Classes of 181 



Color of 178 



Commercial judging, testing, 



and scoring of 173 



Commercial qualities of .... 173 



Composition of 16 



Definition of 19 



Dividends from, calculating . 203 



Finish of 180 



Flavor of 173 



Judging of 173 



Package 180 



Salt in 179 



Sampling for fat-testing .... 84 

 For judging and scoring . 173 



Score-cards 181 



Scoring 181 



Standard 19 



Testing acidity in 110 



Testing commercial qualities . 173 



Testing fat in 83 



Texture 175 



Trier for sampling 173 



Yield of, calculating 198 



Cheese-factory, calculating divi- 

 dends of 203 



Chemistry of cow's milk .... 1 

 Churned samples of milk .... 21 



Prevention of 22 



Sampling of 21 



Cleaning greasy glassware .... 49 

 Collecting sediment in milk. . . 117 

 Coloring matter in milk, detec- 

 tion of 147 



Commercial testing, judging, and 



scoring of butter 158 



Of certified milk 190 



Of cheese 173 



Of cream 190 



Of milk 187 



Of standardized milk. . .190 



PAGE 



Composite samples, age for test- 

 ing 31 



Care of 30 



Description 24 



Method of taking 26 



Preserving 28 



Sampling for test 54 



Sample-jars 25 



Composition of butter 16 



Buttermilk 16 



Casein 9 



Composition of cheese 16 



Milk 15 



Milk-fat 3 



Skim-milk 16 



Whey 16 



Condensed milk, testing fat of. . 91 

 Corrosive sublimate as preserva- 

 tive 28 



Cows, testing on farm 151 



Cows' milk, analyses of 15 



Chemistry of 1 



Composition of 15 



Definition of 16 



Standard of 17 



Cream, acidity of, testing . . 96, 112 



Adulterations of 148 



Bottles, bulb-necked 70 



Straight-necked 71 



Calculating yield of 211 



Color of fat-column 64 



Commercial testing, scorinj 



and judging 190 



Definition of 18 



Keeping samples of 73 



Method of sampling 72 



Poor and rich, acidity in . . 110 

 Preparing sample for testing . 73 



Standard '. . . 18 



Testing fat in 69-76 



Weighing sample of 75 



Cream scales 72 



Creamery dividends, calculation 



of 201 



Curd-test, Wisconsin . . 114 



