Viii CONTENTS 



PART VI.— FARM DAIRYING. 



XXVII. The Farm Milk House 293 



XXVIII. Milk and Cream Testing 303 



XXIX. Cream Separation 332 



XXX. Care and Ripening of Cream on the Farm 340 



XXXI. Dairy Butter Making 346 



XXXII. Tests Necessary in Creameries 363 



XXXIII. Farm Dairy Cheese (Gouda) 367 



XXXIV. Cottage Cheese 372 



XXXV. Ice Cream 375 



PART VII.— MARKET MILK. 



XXXVI. Market Milk 383 



XXXVII. The Adulteration op Milk 389 



XXXVIII. Kinds and Classes of Market Milk— Methods of Selling 393 



XXXIX. Food Value of Milk 401 



XL. Government Standards of Purity for Milk and Its 



Products 411 



APPENDIX 



Dairy Projects 419 



Composition of Feeding Stuffs 421 



Fat Estimation Table 428 



Index 431 



