INDEX. 351 



PAGE 



Taints in milk, eliminating 19 49 



sources of 18 



Temperature, churning 227 



duration of Hg 



effect of, on bacterial growth 46 



for storing butter 276 



pasteurization 173 ( igi 



ripening 194 



separation 118 



wash-water 247 



Tests, acid 80 



fat 84 



Tests, fermentation 81 



pasteurized milk 42 



Total solids of milk, variation of 3 



Tubs, preparation and kinds of 271 



Udder, external appearance of 29 



internal structure of 22 



Unorganized ferments 44 



Urea in milk , 20 



Utensils, cleaning 145, 1 59 



Variation of fat in milk, causes of 63 



Viscogen, use of 39 



Viscosity of milk 37 



restoration of fir. 39 



Volatile fats Jf. 11 



Washing butter, kind of wash-water for 248 



purpose of , .' 247 



Water in butter 241 



condition of 242 



Water, in relation to salt in butter 259 



methods of purifying 250 



Wisconsin curd test 81 



Working of butter, objects and effects of 266 



Wood, burning in creameries 330 



Working of butter, objects and effects of 266 



