260 



INDEX, 



PAGE. 



Separator speed indicators not 



satisfactory . . . .196 

 Separator vibration causes loss 



of fat 196 



Separator bowl clogging . 197 

 Size of rooms . . .129 

 Slime burned . . . . 197 

 Snyder, Prof. . . .163 

 Square cheese . . .180 

 Steam boiler . . . .129 

 Stock book headings . 115, 116 



Storch, Prof 185 



Stilton cheese . .180,181 

 Sub-earth duct . . .174 

 Swiss cheese . . . .183 

 Systems of paying patrons 1 45 - 1 48 



Table of experiments in meth- 

 ods of paying patrons . .147 



Temperature : 



Effect on ripening cheese . 176 

 For separating milk . .195 

 For working butter . . 207 

 For storing butter . 219, 220 



Texture of cheese . . .179 

 Thermometer, max. and min. 174 

 Truckle cheese . . .180 



Value of milk or cream for 



buttermaking depends on fat 145 

 Ventilation in ripening-room . 176 



Walls of co-operative 



dairies . . . 126, 127 

 Washing butter . . . 204 

 Water for cooling ripening- 

 room . . . . .174 

 Weight of cheese marked on 



box 225 



Whey: 



Acidity at dipping 166, 167 

 Acidity at milling . . 168 

 Acidity less than milk at 



dipping . . .16 



Too much acid cuts color 16 



Working butter . . 207, 20 



Young Canadian cheese . 1 80 



