INDEX 397 



PAGE 



Churning, amount for a 247 



color 253 



conditions affecting 240 



definition of 239 



degree of ripeness 248 



difficult, causes and remedy for. ..." 258 



mixed, sweet, and sour cream 258 



nature of agitation for 249 



richness of cream for 245 



size of globules 252 



straining of cream previous to 253 



temperature 240 



when to stop 255 



Citric acid in milk 22 



Cold storage 352 



benefits of. . . . 353 



cost of 355 



history of 352 



mechanical refrigeration 353, 363, 375 



Cold storage butter, should it be branded 356 



Color, butter 253, 341 



Coloring matter in milk 22, 32 



Commercial starters 227 



preparation and use of 230 



Composite samples 127 



arrangement and care of 128, 129 



preservatives for 127 



sampling apparatus for . 122 



Composition, of butter 309 



acts and rulings as to 309 



analysis thirty years ago 315 



of colostrum milk 65 



compounds for increasing yield 310 



control of moisture 312 



of dairy salts 278 



different kinds of milk 5 



need for regulations 311 



of salty milk , 66 



separator slime 166 



tuberculous rr ilk 73 



Continuous method of pasteurization 208 



" Cooley " method of cream separation 150 



Cooling facilities, for creameries 362 



cooling systems 362 



mechanical refrigeration 353, 363, 375 



natural ice 365 



