CONTENTS. 



PART THREE. The Manufacture of Dairy Products 



Page 



Exercise 1. Examination of Hand Separators 78 



Exercise 2. Flushing the Separator 80 



Exercise 3. Washing the Separator 82 



Exercise 4. Temperature of the Milk for Separation 84 



Exercise 5. Speed of the Separator 86 



Exercise 6. Changing the Cream Screw on the Separator 88 



Exercise 7. Comparison of Various Methods of Creaming 90 



Exercise 8. Influence of Acidity on the Churnability of Cream. 96 



Exercise 9. Effects of Temperature in Churning 98 



Exercise 10. Variations in Temperature of Wash Water on Butter 100 



Exercise 11. The Distribution of Salt in Butter 102 



Exercise 12. The Effect of Overworking Butter 104 



Exercise 13. Influence of the Grade of Cream on Quality of Butter 106 



PART FOUR. The Marketing of Dairy Products 



Exercise 1. Variation of Butter-fat in Market Milk 110 



Exercise 2. Variation of Butter-fat in Market Cream 112 



Exercise 3. Marketing Butter and By-products 114 



Exercise 4. The Marketing of Ice Cream 116 



Exercise 5. The Standardizing of Dairy Products 118 



Exercise 6. The Determination of Creamery Dividends 121 



Appendix. The Scoring of Butter 123 



Standards for Milk and Milk Products 130 



Composition of Dairy Products and By-Products . . . 133 



Index . . .136 



