Index 



309 



Sage cheese . 

 Salt 



PAGE 

 ...202 

 ...156 



Salting butter 154 



— cheese 190 



Salicylic acid 79 



Sampler, Scovell aliquot milk 60 



Scale of perfection for butter 163 



for cheese 198 



Sehmierkase 232 



Schweitzer cheese 219 



Scovell aliquot milk sampler 60 



Secretion of milk 7 



Selecting milk for pasteurizing 82 



Separation, theory of centrifugal. . .113 

 Separator, adjustable 123 



— Alexander Jumbo 124 



— Alpha 124 



— Arnold's 123 



— Columbia 123 



— Danish Weston. 123 



— De Laval 124 



— dilution Ill 



— gravity Ill 



— horizontal 114 



— large Danish 123 



— mecha'l contrivances in bowrof..ll9 



— medium Brown 12 J 



— Sharpies' Russian 125 



— slime 115 



— small Danish 123 



— system 98 



— United States 125 



— Victoria .123 



Setting, effect of delay on creaming. 105 



— milk for cheese making 181 



Sewers 241 



Sexual excitement, effect of, on 



milk secretion 6 



Shallow pan creaming 101 



system 98 



Sharpies' Russian separator 125 



Short, F. G. , mentioned 47 



Short-horn milk 33 



Short's method 47 



Single Gloucester cheese 210 



Size of fat globules 100 



PAGE 



Sink, curd 187 



Skimmed cheese 200, 256 



— milk 329 



estimation of fat byBabcock 



test 56 



test bottle 54 



Skimmer 102 



Skimming 102 



Slime, separator 115 



Slimy milk 71 



" Sloppy" cheese 202 



Soda, caustic 60 



Sodivim chloride 25 



— nitrate 60 



Soft cheese 199 



Solids concerned in making cheese.. 163 



— estimation of total 65 



— not fat, estimation of 65. 260 



relation to creaming 100 



— total, determinatiom of 35 



Sohible ferments 164 



Soxhlet's method 45 



Specific gravity 19, 37 



Specks, black, in Babcock test 63 



Speed of bowl, relation of, to com- 

 plete creaming 40, 116 



Sphincter muscle 4, 5 



Spirillum 67 



Spore 68 



Square cream cheese 207 



Standards for cream 96 



for milk, legal 93, 254, 269 



" Standing up " quality of butter 128 



Starters 130, 175 



— preparation of 263 



" State Brands " 256 



Statistics, dairy 249 



Stearic acid 22 



Sterile, milk 66, 70 



Sterilization 79 



Stilton cheese 210 



Stirred-curd cheese 200 



Storch, mentioned 131 



Strainers 85 



Straining milk .., 85 



Streaked butter 156 



