INDEX. 



Acarus siro, 232. 



Acid generator, preparation of, 99. 



Acidity of milk, determination of, 204. 



Acids, coagulation of milk by, 201. 



Adams' fat estimation method, 83-84. 



Adulteration of, butter, 195; milk, 65-74. 



Aerobic bacteria, 95. 



Aerometric estimation of milk-fat, 70. 



Age of cows, value of knowledge of, 40. 



Albuminoids of milk, 15-19. 



Albuminose, 16. 



Alcohol, preparation of, from whey, 270. 



Alexandria cream-separator, 121. 



Alpha separators, 129, 131-132, 133, 134. 



Alveoli, 2. 



American butterine, composition of, 322. 



American Cheddar cheese, 249. 



Ammonia in milk, 30. 



Amphoteric reaction of milk, 11-12. 



Anaerobic bacteria, 95. 



Analysis of, butter, 195-199; cheese, 272-275; 



milk, 80-88. 



Annatto colouring matter, 177. 

 Antiquity of cheese-making, 243. 

 Arnoldt's hand separator, 128. 

 Aroma of milk, 190. 

 Ash of, butter, composition of, 195 ; cheese, 



274; milk, determination of, 86; whey, 



composition of, 270. 



Baby separators, 132, 133, 134. 



Bacillus, cyanogenus, 101 ; diatrypeticus 



casei, 260; synxanthus, 101. 

 Backstein cheese, 274. 

 Bacteria of milk, 89-105; development of, 



93; different forms of, 91, 93; forms and 



life conditions of, 93; injurious action of, 



in milk, 89. 

 Bacteriology and dairying, 89-105; practical 



application of, 105. 

 Balance separator, 140. 

 Bavarian Algau, 258. 

 Beastings, 35. 

 Beating churns, 161, 162. 

 Benzoic acid in milk, detection of, 88. 

 Bergedoff's Iron Co.'s separators, 129, 133. 

 Bicarbonate of soda in milk, detection of, 87. 

 Bitter butter, 192. 

 Boiled milk, detection of, 88. 

 Books for dairy, keeping of, 305-310. 



Boracic acid ; in milk, detection of, 87; in 

 rennet, 208. 



Box churns, 162. 



Budding fungi, 91. 



Buffalo milk, 57; cheese from, 265; composi- 

 tion of, 57; properties of, 57; specific 

 gravity of, 57; yield of, 57. 



Bulling, effect of, on milk, 40. 



Butter, 106, 169-199; analysis of, 195-199; 

 appearance of, faults in, 192 ; chemical 

 composition of, 193-195; colouring of, 177; 

 defects in, 192; different kinds of, 185; 

 faults of, 191-193; flavour and smell of, 

 defects in, 192; fresh, 185; good, properties 

 of, 191; influence of feeding on properties 

 of, 191; investigation and testing of, 195- 

 199; methods in which made, 106; nature 

 of, 159; Petersburg, 185; physical charac- 

 teristics of, 191; preserved, 186; properties 

 of, 169 ; salting of, 178 ; separation of, in 

 churning, 160; specific gravity of, 194; 

 water in, 169, 180, 193; working and knead- 

 ing of, 179; yield of, 184. 



Butter-churns, 160-166. 



Butter colours, 177. 



Butter-extractors, 175-177. 



Butter-fat, properties of, 196. 



Butterine, 316-322. 



Butter-knife, 180. 



Butter-making, general remarks on, 159-161. 



Butter-milk, 160, 188-189; ash of, 189; com- 

 position of, 189; uses of, 189. 



Butter-separator, 175-177. 



Butter-syringe, 180. 



Butter-trough, 182. 



Butter workers, 180-181. 



Butyric acid, 103. 



Bye-products of milk, 294. 



Byre, treatment of milk in, 60-61. 



Byre-butter, 186. 



Byre-test for milk, 72. 



Calculations for methods of milk utilization, 



302-306. 



Calves, feeding of, with skim-milk, 157. 

 Calves' stomachs, preparation of rennet from, 



208. 



Calving time of cows, regulation of, 80. 

 Capillary blood-vessels, 3. 

 Carbonates in milk, detection of, 87. 



339 



