INDEX 399 



PAGE 



Fat, in milk glycerides of 10 



glycerine in 15 



melting-point of 10, 14 



membrane enveloping fat globules 1 1 



microscopical appearance of 9 



non-volatile 14 



paying for, as compared with fat in cream 143 



properties of 10 



separation of 149 



size of globules 8 



testing for 98, 99, 103, 107 



volatile 13 



Feeds, effects on milk 79 



Fermentations, detection of 67, 94 



various kinds of 67, 71, 73 



Ferments in milk, classification of enzymes 54 



favorable and unfavora' le conditions for . .55, 58 



Fibrin 22 



Filtration of water 266 



methods and effects of 266, 269, 270 



Flavors of butter 323 



milk , 20, 32, 40 



Food for bacteria 55 



Formula for calculating churn yield 135 



cream-raising coefficient 140 



dividends 137 



overrun 133 



solids in milk 35 



Frozen milk, effects of freezing 123 



Galactase in milk 22 



Garlic, removal of flavor 327 



eradication of 328 



Gases in milk, eliminating 21 



kinds and sources of 20 



Gerber fermentation test . . : ; . ; 95 



Glassware for Babcock test 99 



Grading milk and cream 92 



Gravity separation, different systerr s of 35, 49 



Gritty butter 278 



Heat, effects of, on properties of milk 38, 96 



Heating milk previous to skimming r 145 



Hydraulic method of separation 153 



Hydrogen peroxide 202 



