TABLE OF CONTENTS. 



Page. 



Chapter I. Chemical and Physical Properties of 



Milk II 



Chapter II. The Babcock Test 23 



Chapter III. The Lactometer and Its Use 34 



Chapter IV. Bacteria and Milk Fermentations 42 



Chapter V. Composite Sampling ,51 



Chapter VI. Creaming ■ 57 



Chapter VII. Cream Ripening 66 



Chapter VIII. Starters 84 



Chapter IX. Churning 96 



Chapter X. Packing and Marketing Butter in 



Chapter XI. Calculating Dividends 119 



Chapter XIa. Actual Overrun 127 



Chapter XII. Theoretical Overrun 128 



Chapter XIII. Handling of Skim-milk and Buttermilk 130 



Chapter XIV. Butter Judging 137 



Chapter XV. Pasteurization as Applied to Butter- 

 making 145 



Chapter XVI. Control of Water in Butter 154 



Chapter XVII. Sampling, Weighing and Testing Gath- 

 ered Cream 161 



Chapter XVIII. Location and Construction of Cream- 

 eries 171 



Chapter XIX. Ice House and Refrigerator 182 



Chapter XX. Sewage Disposal 188 



Chapter XXI. Washing and Sterilizing Vessels 194 



Chapter XXII. Detection of Tainted Milk and Cream 200 



Chapter XXIII. Mechanical Refrigeration 205 



Chapter XXIV. Creamery Book-keeping 215 



Chapter XXV. Co-operative Creameries 224 



Chapter XXVI. Handling Milk and Cream at the Farm 230 



Chapter XXVII. Sanitary Milk Production 241 



