Index 



305 



PAGE 



Finish of butter 162 



Fission 67 



Fjord's control apparatus 45 



Flavor of butter 160 



— — — relation of wash water to. .153 



— of cheese 197 



Fleischmann, quoted 17, 234 



Fleshy udder 3 



« Flinty break " of cheese 198 



Floating curds 195 



Floors, cement 240 



Follicle, ultimate 3, 6 



Food, influence on composition of 



milk 30 



Fore milk and strippings 30 



Formalin 79 



Formation of cheese rind 193 



Formula for solids not fat, Bab- 

 cock's 260 



— Richmond's 260 



Forage, relation of bacteria to 77 



Fright, effect on milk'secretion 14 



Frothing of cream 148 



Galactose 25 



Gases in milk 86 



" Gassy " curds 195 



Gassy ferments iuNeufchatel cheese. 204 



Gathered cream system 252 



Gerber's test 50 



Germ diseases 71 



Germs of disease 80 



— of fermentation 67 



Glasses, cream 36 



Glassware, calibration of Babeock 



test 265 



Globules, fat 23 



Gloucester cheese, single and double. 210 



Glycerides 22 



Goats' milk 16 



Gorgonzola cheese 219 



Gouda cheese 224 



Grain of butter 160 



Gravimetric analysis 35 



Gravity creaming 98, 99 



— separators Ill 



PAGE 



Gravity system of creamery con- 

 struction 237 



Grinding the curd 189 



Gruyere cheese 219 



Gauges, cream 36 



Guernsey milk 33 



Gurler, H. B., quoted 132 



Hansen's lactic ferment 131 



Hard cheeses 199 



Hay, relation of bactex-ia to 77 



Heating the curd 185 



Heeren's pioscope 43 



Herds, official inspection cf diseased 90 



Holding up milk 5 



Holstein-Friesian milk 33 



Home-trade cheese 200 



Horizontal separators 114 



Hot iron test 265 



Hydrochloric acid for ripening 



cream 129 



Hydrometer 37 



Imitation creamery butter 257 



— Swiss cheese 209 



Indicator, litmus 261 



— phenolphthalein 261 



Infection, prevention of 76 



Inflow, relation of to complete 



creaming 116 



Iowa Station test 48 



Ironclad tinware 83 



Iron, phosphate of 25 



Jersey milk 33 



Jordan, Dr. W. H. , quoted 107 



Jumbo separator 124 



Keeping quality, relation of lactic 



acid to 137 



Kephir 234 



Knives, curd 184 



Koenig, quoted 17 



Koumiss 16, 234 



Lactation period, effect on eompoai- 



tion of milk 27 



Lactic acid 25. 74, 130 



