INDEX 401 



PAGE 



Milk, ropy 68 



salty 66 



sampling of n8 



frozen, cl urred, ai;d sour 1 22, 123 



secretion of, conditions affecting 28 



theories 26 



from sick cows 72 



specific gravity of 33 



specific heat of 38 



variation in quality of, and causes 74 



water of 6 



Milk and its products as foods 43 



biological classification 45 



ash 46 



proteins 46 



unidentified substance 



in n ilk fat 47 



chemical classification. . . ( 44 



Milking, frequency of 75 



manner of . . 76 



Moisture control 312 



factors that aid in 318 



tests of butter 203 



Mold, in butter 304 



on butter 306 



conditions favorable to growth 307 



discolorations . 307 



propagation 307 



sources of 307 



Mottles,, causes of, in butter 279 



kinds of 281 



prevention of 284 



Natural starters, preparation of 226 



Neutralization, "neutralization" of cream 183 



neutralization of cream for butter-making 184 



neutralization, principle of 183 



other neutralizers 199 



pints of lime mixture required to reduce acidity to .25 per 



cent (Table) 196 



the preparation and use of lime as a neutralizer 192 



Non-volatile fats 14 



Nuclein in milk 22 



Oil separator 385 



Olein, effect of variation of, on softness of butter 14 



Opacity of milk ,,,,,,.,.,., 32 



