IXDLiX 



Page 

 Butter fat, physical properties 



of 1 13 



, soluble 14 



.specific gravity of 14 



flavor 138 



granules 107 



judging 134 



, marketing 117 



milk, calculating amount of.129 



.composition of 251 



distribution 132 



packages 114 



packing 114 



printer 116 



prints 115 



salting 107 



sample for scoi i:;; 140 



score cards 136, 137 



slips 248 



, texture of 139 



trier .'..140 



, washing of 107 



. water content of 256 



. working 110 



Butyric acid 15 



fermentation 46 



By-laws of creamery associa- 

 tion 255 



Calculating amount of butter 



milk 129 



- skim-milk 128 



dividends 119 



milk solids 38 



speed and size of pulleys 188 



- of tester 32 



Calibrating milk bottles 37 



Cans, starter 97 



, weigh 11 



('are of milk and skim-milk 233 



( 1 asein 16 



Cash book 144 



Chromogenic fermentations 49 



(.'burning 100 



>-, difficult 112 



, influences on 100 



operations 105 



temperature 101 



Page 

 Churning temperature, rule for. 102 



. theory of 10!) 



Churns 103 



, cleaning 112 



, combined 103 



, Disbrow 105 



, gas in 107 



, preparation of 105 



, speed of 103 



, straining cream into 106 



. Victor 104 



(Meaning churns 112 



test bottles 31 



Cleanliness and cleaning 258 



Cocks, gauge 168 



Color, kinds' of 106 



Colostrum milk 18 



, composition of 18 



, physical properties of 18 



Cooling with ice water 77 



, table for 79 



Composite samples 51 



, care of 54 



. frequency of testing 55 



sa mpling 51 



test jar 50 



, double set of 66 



Composition of butter 250 



, butter fat 14 



, buttermilk 251 



cream 250 



milk 12 



skim-milk 251 



Compressor, air 77 



, ammonia 232 



, power required to oper- 

 ate 233 



Conn, mentioned 43,46 



Connecting rod 182 



Contents, table of 9 



Constitution of creamery as- 

 sociation 253 



Co operation 213 



of butter maker and patron. 215 



Co-operative creameries 213 



, management of 215 



, methods of organizing. . .213 

 Corrosive sublimate 52 



