304 



Index 



PAGE 



DeLaval lactocrite 45 



— separator 124 



Delayed setting, effect on cream- 



ing. 



.105 



Derbyshire cheese 218 



Detachable neck test bottle 54 



Determination of lactic acid 135, 261 



Development of the factory system. 241 



Devon milk 33 



Dextrose 25 



Difficult churning 147 



Dilution, effect of on creaming 107 



— of cream in churning 148 



— separators Ill 



Dioxystearic acid 23 



Disease germs 71, 80 



— relation of pasteurization to 90 



Diseased herds, official inspection a 



prevention 90 



Disinfectants 78 



Double Gloucester cheese 210 



— necked test bottle 54 



Dried casein 230 



Ducts, milk 3, 5 



Dust, relation of bacteria to 77 



Dutch cheese 232 



Edam cheese 220 



Effect of delayed setting on cream- 

 ing 105 



— of dilution on creaming 107 



Electricity as a germicide 79 



Electrolysis 79 



Emmenthaler cheese 219 



Emulsion 23, 97 



English Cheddar cheese 210 



— cheese 210 



Essential oils 20 



Estimation of solids not fat 65, 260 



— of total solids 65 



Ewe's milk 16 



Excrement, animal, relation of bac- 

 teria to 77 



Experiment Station bulletins 289 



— Stations, mentioned 46 



Extract, rennet 178 



PAGE 



Factories, arrangement of cheese... 242 



— butter and cheese 236 



— combined butter and cheese 244 



— gathered cream 252 



" Factory " butter 257 



Factory system, development of 251 



Fahrenheit thermometer 259 



Failyer and Willard, mentioned 47 



Failyer and Willard's method 47 



Farm dairy buildings 245 



Farrington's alkaline tablets 



81, 135, 261 

 Farrington, E. H., quoted ..81, 131, 135 



Fast working curds 196 



Fat as a basis of value for milk in 

 cheese making 169 



— globules 23 



relation of, to churning 145 



size of 23, 100 



— loss of, in cheese-making 170 



Fats 20 



— effect of period of lactation on.. 27 



— formation of 8 



— gravimetric determination of 35 



— non-volatile 22 



— volatile 20 



Ferment, preparation of artificial. .263 

 Ferments, lactic 130 



— soluble 164 



Fermentations, abnormal 71 



— alcoholic 71 



— butyric 71, 76 



— chromogenic 71 



— control of 76 



— detection of 263 



— germs of 67 



— lactic 71,73, 130. 171 



— normal 71 



— of milk 71 



— peptogenic 71, 75 



— poisonous 73 



— putrefactive 71, 75 



— undesirable in cheese making... 194 



Feser's lactoscope 44 



Fibrin 23,24 



PiUed cheese law 256, 276 



