xiv CONTENTS 



PAGES 



Testing butter for fat 273 



Butter-moisture tests 274 



Cornell butter-moisture test 274 



Taking the sample 276 



Preparing the sample for testing . . . 276 



Operation of the test 278 



Test for salt in butter 279 



Apparatus 279 



Reagents 280 



Making the test 280 



Whey butter 280 



Renovated butter] 281 



Method of working some creamery problems . . 283 

 Computing the percentage of fat in a vat of cream 



after starter is added .... 283 



Value of salted versus unsalted butter . . . 284 

 Computing the amount of cream necessary to make 



a cream-gathering route profitable . . 284 



Creamery dividends 286 



Computing the rate in a cooperative creamery . 286 



Computing the average price of butter for one year 288 



CHAPTER IX 



CHEDDAR CHEESE 289-349 



Composition of cheese 290 



Quality of milk for cheese-making .... 290 



The Wisconsin curd test 292 



Relation between the composition of milk and the yield 



and composition of cheese . . . 293 



Method of making cheddar cheese .... 300 



Publow acid test 300 



Directions for using the acidimeter . . 302 



Amount of acid to be developed at each stage . 303 



Rennet tests 304 



Proper degree of ripeness ..... 305 



Coloring the milk 306 



Adding the rennet 306 



Pepsin . , . . . . . . 306 



Manipulating the curd . . . ... 307 



