578 



INDEX 



Neufchatel cheese, 434. 



Oidium lactis, 243, 244. 

 Onions, 155. 



Palmer, L. S., and Cooledge, L. H., 

 quoted, 85. 



and Eckles, C. H., quoted, 75, 77, 



78, 82. 

 Pasteurization, 172, 173, 175, 555. 



cost of, 180. 



flash process, 557. 



for butter-making, 248. 



holding process, 557. 



in the home, 203. 



of buttermilk, 564. 



of skim-milk, 560. 



of whey, 560. 



temperatures, 177, 178. 

 Pasteurized cream, 514. 



for ice cream, 524. 

 Pasteurized milk, tests for, 565, 566. 

 Pearson, R. A., quoted, 181. 

 Pepsin, 306. 

 Pimento cheese, 440. 

 Pot cheese, 427. 

 Potassium bichlorate, 113. 

 Powdered milk, 469. 



composition, 472. 



definitions, 477. 



methods of manufacture, 470. 



standards, 477. 



Preservatives for milk samples, 113. 

 Publow, C. A., quoted, 327. 



Rape, 155. 

 Rennet tests, 304. 

 Renovated butter, 281. 

 Richmond, H. D., quoted, 15. 

 Rogers, L. A., 478. 

 Ropy milk, 552. 

 Roquefort cheese, 357. 

 Ross, H. E., quoted, 130, 132, 136, 

 167, 180, 273, 274, 316, 443. 



Saccharomyces kefir, 497, 



Salicylic acid, test for, 146. 



Sammis, J. L., and Bruhn, A. T., 



quoted, 323. 



Score-card for cream, 197. 

 dairy farm, 161, 162. 



Score-card for milk plant, 192. 



stores, 195. 

 Sediment test, 144. 

 Separators, 229. 



De Laval, 230. 



Sharpies, 232. 



Simplex, 231. 

 Silage, 155. 

 Skim-milk, fat test, 129. 



pasteurization, 560. 

 Specific heat, of butter, 100. 



of butter-fat, 100. 

 cream, 99. 

 milk, 96. 

 skim-milk, 99. 

 whey, 99. 



Starters, preparation, 238, 403. 

 Stilton cheese, 355. 

 Strepto-bacillus lebensis, 505. 

 Swiss cheese, 351. 



Testing milk on the farm, 392. 

 Troy, H. C., quoted, 279. 

 Truman, J. M., quoted, 394. 

 Turnips, 155. 



Udder, 2. 

 alveoli, 4, 8. 

 lobule, 4. 



Van Slyke, L. L., quoted, 20, 43, 46, 



47, 294, 296. 

 and Bosworth, A. W., quoted, 17, 



29, 31, 34, 39. 

 and Publow, C. A., quoted, 289, 294, 



322. 



Ventilation for dairy stable, 157. 

 Viscogen, 512. 

 Viscosity of milk, 91. 



Washburn, R. M., quoted, 512, 519. 

 Whey butter, 280. 



color of, 85. 



composition, 297. 



specific heat, 99. 

 Whitaker, G. M., quoted, 199. 

 Whitcher, G. H., quoted, 54. 

 Wing, H. H., quoted, 16, 45, 59, 228. 

 Wisconsin curd test, 292. 

 Woll, F. W., quoted, 70, 72. 



Yogurt, 504. 



Printed in the United States of America. 



