INDEX 



211 



PAGE 



Milk, Chemistry of 1 



Churned, sampling of 21 



Color of 1T9, 181 



Certified, judging 183 



Composite sampling of ... . 24 



Composition of 15 



Condensed 17,83 



Definition of 16 



Detection of adulterations in . 133 



Flavor of 178, 181 



Frozen, sampling of 23 



Gases in 14 



Judging and scoring 182 



Keeping power of 176, 18o 



Mixing with acid 58 



Modified, to prepare 195 



Nitrog.'U compounds of ... . 8 



Salts in 13 



Sampling of 20-31 



Sampling with pipette 54 



Scale of points in judging ... 182 



Scoring of 182 



Skimmed, detection of . . . 136, 138 



Sour, sampling of 23 



Souring of 13 



Specific gravity of 119 



Standard of 17 



Standardized, to prepare ... 195 

 Standardized, judging and scor- 

 ing 183 



Temperature for testing .... 57 

 Terms used in judging and scor- 

 ing 179 



Testing acidity of 88-100 



Total solids of . . ' 3,129 



Watered, detection of . . . 133, 138 



Milk-albumin 11 



Milk-bottle, use of in cream-testing 69 



Milk, Casein. See Casein. 



Milk-fat, color of in Babcock test 64 



Composition of 3 



Definition of 18 



Glycerin in 4 



Influenced by various conditions 5-8 

 In relation to butter yield . . . 189 

 In relation to Casein 192 



PAGE 



Milk-fat, in relation to Cheese . . 190 

 Method of testing, in butter. . . 82 



In buttermilk 80 



In cheese 80 



In condensed milk 83 



In cream 69-77 



In milk 53-66 



In milk powders 86 



In skim-milk 78 



In whey 80 



Per cent, in foremilk 8 



In strippings 8 



Standard of 18 



Variation of, in milk 5 



Volatile acids in 4 



Milk-globulin 11 



Milk, measuring with pipette . . 54 



Milk powders, testing of 86 



Milk products, arithmetic of . . 185 



Composition of 16 



Judging and scoring of . . 150-183 



Milk serum 15 



Milk-solids, composition of . . 3, 14 

 Estimating by lactometer . . . . 129 



Specific gravity of 131 



Milk-sugar 13 



Milk testing, Babcock test . . .32, 53 



On the farm 143 



Mixing milk and acid 58 



Moisture. See water. 



Monrad rennet-test 113 



Neutral solutions 90 



Neutralization 89 



Nitrogen compounds in milk ... 8 



In relation to fat 12, 136 



New York Board of Health lac- 

 tometer 125 



Oleomargarin, test for 141 



"Overrun" in butter,how to find 188 



Package, judging and scoring of, 



in butter 159 



in cheese 172 



Per cent, of any constituent of 

 milk and products, how to find 186 



