Contents. 



XI 



increase the efficiency of separation — Mechanical conditions 

 affecting separation — Efficiency of separation in centrif- 

 ugal machines — Desirable and undesirable features of a sep- 

 arator. 



Pages 97-126 



CHAPTER VII. 



The Ripening op Cream. 



Means of producing lactic acid — Temperature of ripening — 

 Amount of acid necessary — Acid tests — Determination of 

 lactic acid in milk and cream — Further effects of ripening — 

 Churning cream of different degrees of ripeness — Bad effects 

 of over-ripening. 



Pages 127-139 



CHAPTER VIII. 



Churning. 



Viscosity of the milk — Ripeness of cream — Temperature — Nature 

 of agitation— Quality of the globules of fat — End of churn- 

 ing — Difficult churning. 



Pages 140-149 



CHAPTER IX. 



Finishing and Marketing Butter. 



Washing the butter — Working — Salting — Brine salting — Pack- 

 ing and marketing — Composition and quality of butter. 



Pages 150-162 



CHAPTER X. 



Milk for Cheese Making. 



Theory of cheese making — Quality of milk for cheese making — 

 Loss of fat— Cooling— Aeration — Ripening — Rennet tests- 

 Degree of ripeness necessary — Starters — Rennet — Removal 

 of whey. 



Pages 163-180 



