308 



Index 



PAGE 



Packages, butter 158 



Packing butter 157 



Palmitic acid 22 



Palmitin 22 



Paper coil method, Adams' 36 



— parchment 159 



Parmesan cheese 228 



Parsons, C. L., mentioned 48 



Parsons' method 48 



Parturition, relation of to milk 



secretion 9 



Pasteurization 79 , 90 



— apparatus 81 



— selection of milk for 82, 202 



Pasteurized cream .• 96 



Patrick, Geo. E., mentioned 48 



Paying for milk according to per- 

 centage of fat 169 



Peptogenic fermentations 71, 75 



Phenolphthalein 135, 261 



Philadelphia cream cheese 207 



Phosphate of iron 25 



— of lime 25 



— of magnesia 25 



— of potash 25 



Picnic cheese 203 



Pineapple cheese 203 



Pioscope 43 



Poisonous fermentations 73 



Pont L'Eveque cheese 227 



Port du Salut cheese 228 



Potash, caustic 60 



— phosphate of 25 



Potassium bichromate 59 



— chloride 25 



Pot cheese 232 



Preserv'aline 60 



Preserv'atives in composite sam- 

 pling 59 



Pregnancy, effect of on mUk secre- 

 tion 12 



Preparation of artificial starter 263 



Prepared cheese 209 



Press, cheese 192 



Pressed tinware 84 



Pressing cheese 191 



PAGE 



Prevention of infection 76 



Primost 232 



Print butter 159 



Process butter 257 



Ptomaines 73 



Pumping system of creamery con- 

 struction 238 



Putrefactive fermentations 71, 75 



Quality of butter 159 



— of cream 96 



— of milk for cheese making 164 



legal standards for 93 



Quevenne lactometer. 38, 260 



Rancid butter 20 



References 289 



Rennet 164, 176 



— extract 178 



— relation of temperature to ac- 



tivity of 177 



— test 173, 264 



— — Marschall's 174 



— — Monrad's 174 



Renovated butter. . . » 257 



Reports and bulletins of Agr. Exp. 



Stations 289 



Richmond, quoted 18 



Richmond's formula for solids not 



fat 260 



Rind of cheese 198 



formation of 193 



Ripeness, churning cream of differ- 

 ent degrees 137 



— of cream, relation to churning. . .141 



Ripening cream 127 



amount necessary 134 



— — relation of temperature to 133 



use of starters in 130 



— of milk for cheese making 172 



Ropy milk 71 



Roquefort cheese 16, 224 



Rules and tests, useful 259 



Russell, H. L., quoted 81, 95, 131 



Russian separator 125 



Rusty tinware 84 



