402 INDEX 



PAGE 



Overrun, definition and calculation of 133 



factors governing 133 



what should it be 135 



Packing butter 294, 360 



kind and style of package 294 



for storage 360 



treatment of tubs previous to 300 



Palmitin 14, 15 



Paraffining of tubs , 302 



Parchment paper, treatment of 304 



Pasteurization, advantages of 201, 214 



cost of . 212 



definition 201 



disadvantages of 214 



good milk and cream important . 204 



methods of 208 



sanitation 206 



Storch Test for 201 



temperatures 202 



Pasteurizers, durability and efficiency 210 



Paying for fat in cream as compared with fat in milk 143 



Proteids in milk, as a cause of mottles in butter 280 



kinds of 16 



Quevenne lactometer 34 



Receiving milk and cream 92 



Richness of cream from centrifugal separator 81 



gravity separation 151 



Ripening cream, definition 215 



degree of acidity to ripen to 224, 248 



kinds of acids produced from 215. 217, 229 



mixing starter with cream 221 



objects of 215 



temperature 220 



tests for acidity 221 



Salt, as a cause of mottles . . . 279 



composition of American and Danish 278 



condition of, when added to butter 277 



effect of, on keeping property of butter 273 



removal of butterrrilk. 275 



in relation to water in butter 275 



kind and condition of 277 



undissolved, in butter 278 



Salt test, chemical changes . 288 



features of , . ........,.; ............ r .,, : . ; , 289 



