140 



DAIRY LABORATORY GUIDE 



Flavors of dairy products, 32, 

 124. 



Glassware, c a 1 i b r a ting, 44 ; 

 cleaning, 45. 



Ice cream, defined, 135; figur- 

 ing value of, 116. 



Indicators, acid test, 18; 

 chromate, 38; phenolphtha- 

 lein, 18; preparation of, 18; 

 salt test, 38. 



Lactometer, application of, 72; 

 Quevenne, 72. 



Manns' acid test, 18. 



Marketing dairy products, 109. 



Milk, acidity of, 18; bacteria 

 in, 14; bottles, 14; casein in, 

 12, 50; colostrum, 10 ; clean, 

 24; color of, 8, 10; composi- 

 tion of, 136; condensed, 70; 

 dirt in, 14; effects of venti- 

 lation, 22; fermentations of, 

 16; microscopic examination 

 of, 8; preserving, 43; sam- 

 pling, 43; sampling with 

 pipette, 45; solids in, 73; 

 souring of, 18, 26, 44; specific 

 gravity of, 72; standards for, 

 133; standardizing of, 118; 

 value of market, 110. 



Milk pails, 14, 25. 



Margarine, test for, 40. 



Moisture test, butter, 36; 

 cheese, 36; margarine, 36; 

 tester, 36. 



Mottles in butter, 105. 



Odors in dairy products, 16, 22, 



24, 28, 30, 32, 34. 

 Over-run, formula, 95; value, 



94. 



Package butter, 94, 126. 

 Pasteurizing milk, 24. 

 Pipette, size, 45; using, 48. 



Rennet, action of, 12; tempera- 

 ture on, 26, 92. 



Salt, in butter, 38, 126; in 

 cheese, 38; in margarine, 38. 



Samples, churned, 44; frozen, 

 44; preserving, 43; sour, 44; 

 taking, 43. 



Scoring butter, 123. 



Sediment tester, 14. 



Separators, care of, 75; flush- 

 ing, 80; screw in, 88; speed 

 of, 86; temperature for, 84; 

 washing, 82. 



Specific gravity of milk, 72. 



Standardizing dairy products, 

 118, 133. 



Testing, butter, 68; cheese, 66; 

 condensed milk, 70; cream, 

 58; milk, 48; separators, 78; 

 skimmilk, 56; speed of 

 separator, 86; speed tester. 

 62; whey, 56. 



Texture, butter, 125. 



Total solids, milk, 72. 



Temperature, effects on lacto- 

 meter reading, 72; effects on 

 time to churn, 92, 98; effects 

 on reading test, 54; ef- 

 fects on action rennet, 92; 

 effects on hand separator, 84. 



Weighing, cream samples, 60; 



cheese, 66; condensed milk, 



70. 

 Water, impure, effect on dairy 



products, 34; temperature in 



testing, 54. 



