CONTENTS 



EXERCISE PAGE 



I CLEANING AND ARRANGING LABORATORY AP- 

 PARATUS PREPARTORY FOR USE .... 1 

 II CREAM SEPARATORS 2 



III SEPARATION OF CREAM 6 



IV THE USE OF THE BABCOCK TESTER .... 9 

 V THE USE OF THE LACTOMETER . . . . . 18 



VI TESTING THE ACIDITY OF MILK 20 



VII PASTEURIZATION 24 



VIII STARTER MAKING 28 



IX CURD TEST 32 



X CREAM RIPENING 33 



XI CREAM GRADING 36 



XII CHURNING 38 



XIII DETERMINATION OF THE WATER CONTENT OF 



BUTTER 49 



XIV DETERMINATION OF CASEIN, ASH, AND SALT OF 



BUTTER 57 



XV CHEESE MAKING 61 



XVI GOUDA CHEESE 72 



XVII COTTAGE CHEESE 72 



XVIII ICE CREAM 75 



XIX DAIRY BACTERIOLOGY 79 



XX MILK PAINT 89 



XXI TESTS FOR PRESERVATIVES 90 



XXII TEST FOR OLEOMARGARINE 91 



XXIII REPAIRING CREAMERY MACHINERY .... 92 



XXIV MODIFICATION OF MILK FOR INFANTS AND IN- 



VALIDS 95 



XXV STANDARDIZATION OF MILK ..... 97 

 XXVI CONDENSING MILK, MILK PASTE, DRIED MILK, 



MILK SUGAR 100-102 



XXVII JUNKET, PAPANIZED CHEESE PASTE . . 102, 103 



iii 



