300 



Index 



PAGE 



Associated dairying 250 



Ayrshire milk 33 



B41 131 



Babcock, Dr. S. M., mentioned . . 47, 49 

 quoted... 17, 95, 104, 166, 254 



— asbestos method 36 



— formula for solids not fat 260 



— test 49 



calibration of glassware 265 



details 52 



Bacillus 67 



— acidi lactici 73 



— No. 41 131 



— prodigiosus 72 



— tubercle 80 



Bacteria 67 



— in milk 69 



— relation of animal excrement to. 77 

 dust to 77 



— — to'bay and dried forage 77 



Bad flavors in milk 91 



Barber, quoted 132 



B. and W. test bottle 54 



Beimling, H. F., mentioned 50 



— test 50 



Bernstein, A., mentioned 234 



Bichromate of potash 59 



Bitter milk 71 



Black specks in Babcock test 63 



Blood, relation of to milk secretion. 11 



"Bloody bread " 72 



Board of Health lactometer 38, 259 



Boracie acid 79 



Borden, Gail, Jr., mentioned 253 



Bottle, Babcock test 52 



Bottling milk 90 



" Breaking " of butter 146 



Breed, influence of on composition 



of milk 32 



Brie cheese 225 



Brine-salting butter 157 



Brown separator, medium 123 



Bulletins and reportslof Agr. Exp. 



Stations 289 



Buildings, farm dairy 245 



PAGE 



Burette 136 



Butter accumulator 123 



— and cheese factories, combined.. 244 



— " breaking " of 146 



— color 161 



— composition of 159 



— estimation of fat in, by Babcock 



test 56 



— factories 236 



— " factory " 257 



— finish 162 



— flavor 160 



— granules, size of 151 



— imitation creamery 257 



Buttermilk 229 



— characteristic appearance of 147 



— separation of, from butter 150 



Butter, mottled and streaked 156 



— packages 158 



— packing and marketing 157 



— prints 159 



— "process" 257 



— quality of 159 



— rancid 20 



— renovated 257 



— relation of lactic acid to keep- 



ing quality 137 



wash-water to flavor 153 



to texture 152 



— salting 154 



— scale of perfection 163 



— sweet cream 128, 137 



— texture of 128, 160 



— washing 150 



— white specks in 138 



— working 153 



Butyric acid 20-23 



— fermentations 71, 76 



Butyrin 20 



Butyrometer 51 



Calibration of Babcock test glass- 

 ware 57, 265 



Camembert cheese 225 



Canadian Club cheese 209 



Capric acid 23 



Caprilin 20 



