2o8 



MODERN METHODS OF TESTING MILK 



PACE 



Babcock test 



For whey 78 



Modifications of 66 



Operation of 53 



Pipette 35 



Principles underlying ..... 33 



Reading results 61 



Testers 38 



Testing accuracy of apparatus 45 



Use of centrifugal force .... 33 



Water used in 60 



Bacteria and acidity of milk ... 105 

 Bacterial condition of milk, test- 

 ing 105 



Bichromate of potash as preser- 

 vative 29 



Board of Health lactometer ... 125 



Body of butter 154 



Of cheese 168 



Borax in milk, detection of . . . 140 

 Bottles, Babcock test, for cream. 70. 71 



For milk 34 



For skim-milk. whey, etc ... 79 



Butter, appearance in judging . . 159 



Body of 154 



Calculating dividends for . . . 193 



Calculating water in 205 



Classes of 162 



Color of 156 



Commercial testing, judging, 



and scoring 150 



Composition of 16 



Definition of 18 



Finish of 159 



Flavor of 151 



Grades of 163 



Judging 150 



Moisture in 1.55 



*' Overrun." how to calculate . 188 



Package 159 



Qualities of 151 



Renovated 18, 141 



Salt in 158 



Sampling for fat-test 82 



For judging and scoring . . . 150 



Scale of points IGO 



Score-cards 160 



PAGE 



Butter, Scoring 159 



Standard of 18 



Texture of 153 



Yield of, how to calculate . . . 189 

 Butter-fat. See Milk-fat. 



Buttermilk, composition of . . . 16 



Testing fat in 80 



Yield of, calculating 204 



Butter-trier 151 



Butyrometer, Gerber's 67 



Bj'-products of milk, composition 



of 16 



Calcium casein 9 



Calibration of glassware .... 45 

 Casein in milk, action of a«ids on 9 



Of alkalis 10 



Of heat 10 



Of rennet 10 



Calculating amount of, from fat 



in milk 192 



Composition of 9 



Lactate 10 



Per cent, in milk 12 



Products formed from 11 



Proportion to albumin 12 



Centigrade degrees calculating to 



Fahrenheit 202 



Centrifugal force in Babcock test 33 



Machines 38 



Centrifuges 38, 40, 110 



Cheddar cheese, American, com- 

 position of 16 



Commercial testing, judging, 



and scoring 165, 173 



Cheese, adulterations of 142 



Appearance and finish of . . . 172 



Body of 168 



Calculating yield of. from fat . 190 



From fat and casein 191 



Classes of 173 



Color of 170 



Commercial judging, testing, 



and scoring of 165 



Commercial qualities of ... . 165 



Composition of 16 



Definition of 19 



