INDEX 



Acid, lactic, estimation of, 18. 



Acid, sulfuric, adding to milk, 

 50; adding to cream, 58; ef- 

 fect of strong, 53; effect of 

 weak, 53; effect of varying 

 amounts of, 52; mixing with 

 sample, 50; temperature, 55. 



Acidity, test in, butter, 18; 

 cream, 18; milk, 18; skim- 

 milk, 18; whey, 18. 



Alkaline solution, preparation 

 of, 18; tablets, 19. 



Babcock test, for butter, 68; 

 buttermilk, 56; cheese, 66; 

 condensed milk, 70; cream, 

 58; milk, 48; skimmilk, 56; 

 whey, 56. 



Bacteria, in milk from covered 

 cans, 22, 30; open cans, 22, 

 30; pasteurized, 24; ven- 

 tilated stables, 22. 



Butter, aroma, 123; classifica- 

 tion, 126, 130; color, 92, 125; 

 composition of, 94, 135; fla- 

 vor, 124; grading, 123, 130; 

 grease, 127, 130; manufacture 

 of, 92; moisture, 36; over- 

 working, 93, 104; overrun, 

 94; packing, 94; packing 

 stock, 127, 129; renovated, 40; 

 salting, 93, 102, 126; score 

 card, 123; texture, 125; wash- 

 ing, 100; working, 93, 104. 



Butterfat, in butter, 68; in but- 

 termilk, 56, 98; in cheese, 66; 

 in condensed milk, 70; in 

 cream, 58, 112; market-price, 

 finding, 121; melting point 

 of, 40; in milk, 48, 110; read- 

 ing the test, 50; in skimmilk, 

 56; in whey, 56. 



Butter making, 92. 



Buttermilk, butterfat in, 56; 

 composition of, 133; tem- 

 perature, 98; testing, 56; re- 

 moving, 93. 



Calibration of glassware, 44. 



Casein, coagulation with acid, 

 12; coagulation with rennet, 

 12; digesting, 50, 56, 58; 

 Micro-organisms in, 16. 



Cheese, test, 66; Cheddar, 66, 

 138; Club, 66; composition 

 of, 136; cream, 66, 134; de- 

 fined, 135; Swiss, 66, 138; 

 testing, 66. 



Churn, care, 92; filling, 92; 

 washing, 92. 



Churning, effect of temperature, 

 98; -influence of acidity, 96. 



Cream, care of, 7, 14, 90; cool- 

 ing, 28; influence of grade 

 on butter quality, 106; meas- 

 uring, 60; market value of, 

 121; ripening, 92; rule for 

 finding amounts of, 112, 118; 

 rules for grading, 28; screw, 

 88; standardizing, 118; 

 straining, 92; temperature, 

 64,98; testing, 58; viscosity, 

 60; weighing, 58, 60. 



Creaming methods, 90. 



Curd test, appearance, 16, 26; 

 Wisconsin, 16. 



Dirt, in cream, 14; milk, 14. 

 Dividends, figuring creamery, 

 121. 



Farrington acid test, 18. 



Fat globules, examination of, 8; 



influence of heat on, 10, 44; 



influence of cold on, 10, 



44; influence of chemicals on, 



12; size of, 8. 



