INDEX. 349 



PAGE 



Organized ferments 44 



Over-ripe cream 205 215 



Overrun, definition and calculation of 107 



factors governing 108 



Packing butter, for exhibitions 275 



kind and size of package 270 



preparation of tubs previous to 271 



Palmitin 12 



Pasteurization, advantages of 184 



cost of 183 



definition and methods of 1 73 



disadvantages of 186 



factors'to consider in ] 75 



of sour cream 180 



use of, direct steam in 1 74 



Pasteurizer, durability and efficiency 175 



Paying for fat in cream as compared with fat in milk 116 



Physical changes in cream 210 



Proteids in milk, as a cause of mottles in butter 264 



kinds of 14 



Quevenne lactometer 33 



Rancid butter, causes of 11 



Receiving milk and cream 78 



Refrigeration, artificial, natural 309, 323 



transferring cooling media 326 



Richness of cream from centrifugal separator 137 



from gravity separation 125 



Ripening cream, artificial 199 



kinds of acids produced from. . 214 



natural 198 



purposes of 187 



stirring of cream during 197 



temperature 194 



testing cream for acidity during 205 



when churned every other day 201 



Salting butter, amount of salt to use 256 



effects of, on keeping property of butter 258 



purpose of 256 



with brine 264 



Salt, as a cause of mottles 263 



composition of American and Danish. , 262 



condition of, when added to butter 261 



