576 



INDEX 



Cheese, methods of making, 300. 



moisture test, 317. 



Neufchatel, 434. 



pimento, 440. 



pot, 427. 



Roquefort, 357. 



rules of mercantile exchange, 342. 



score-card, 341. 



Stilton, 355. 



Swiss, 351. 



testing for fat, 316 



trier, 340. 



yield, 293, 295. 

 Churning, 250. 



difficult, 254. 



speed, 252. 



temperature, 251. 

 Clarification of milk, 165. 

 Club cheese, 441. 

 Cobwebs, 156. 

 Colostrum, 37. 

 Cooley creamer, 227. 

 Cooling milk, 165, 166, 167. 

 Condensed milk, 452. 



conditions for manufacture, 455. 



definitions, 459. 



for ice cream, 526. 



size of industry, 454, 455. 



standards, 459. 



sweetened, 468. 



unsweetened, 460. 

 Cornell butter moisture test, 274. 

 Corrosive sublimate, 113. 

 Cottage cheese, 431. 

 Cream, care on farm, 236. 

 Cream cheese, 438. 



fat test, 119. 



grades, 186. 



grading, 185, 237. 



regulations governing sale, 186. 



ripening, 238, 247. 



sample bottles, 121. 



standardizing, 181. 



test bottles, 124. 

 Creaming of milk, 225, 227. 

 Curd fork, 311. 



knife, 308. 



mill, 311. 



Dairy score-card, 161, 162. 

 Dispora caucasica, 497. 



Doane, C. F., quoted, 66. 



and Lawson, H. W., quoted, 351, 

 355, 356, 357, 389. 



Eckles, C. H., quoted, 62, 70. 

 Edam cheese, 359. 



Farm dairying, 391. 

 Farrington alkaline tablets, 300. 

 Farrington, E. H., quoted, 236, 560. 



and Woll, F. W., quoted, 20. 

 Fermented milk, 478. 



food value, 486. 



therapeutic value, 479. 

 Fibrin, 226, 227. 

 Fillers for ice cream, 514, 527. 

 Fisk, W. W., quoted, 298, 425. 

 Formaldehyde, 113, 145. 



Garlic, 155. 

 Gelatin, 514, 529. 



Germicidal action of cow's milk, 550. 

 Glymol, 126. 

 Gorgonzola cheese, 356. 

 Gouda cheese, 368. 

 Gum tragacanth, 530. 

 Guthrie, E. S., quoted, 233, 401, 450. 

 and Fisk, W. W., quoted, 403. 



Hammer, B. W., and Johnson, A. R., 



quoted, 96. 



Heated milk, 147, 148. 

 Hills, J. L., quoted, 37. 

 Homogenized cream, 524. 

 Hunziker, O. F., quoted, 109, 119, 



129, 235, 257, 258, 392, 398, 



462, 549. 

 and Spitzer, G. W., quoted, 460. 



Ice cream, 511. 

 acidity, 523. 

 binders, 529. 

 flavors, 519. 

 freezers, 531. 



holding temperatures, 521. 

 powders, 531. 

 rehardening, 539. 

 score-cards, 543, 544. 



Jordan, W. H., and Jenter, C. G., 

 quoted, 4. 



