340 



SCIENCE AND PRACTICE OF DAIRYING. 



Carbonic acid in milk, 27, 30. 



Casein, composition of, 17, 202; heat equiva- 

 lent of, 18; in milk, 15, 18; precipitation 

 of, 18. 



Casein-gum, 295. 



Centrifugal acceleration, 125. 



Centrifugal force, 119, 125; value of, for 

 creaming milk, 120. 



Centrifugal machines, proper working of, 149. 



Centrifugal separators, 120-153. 



Cheddar cheese, 249. 



Cheese, 200-275; analysis of, 272-275; art of 

 making, 234-235; Cheddar, 249; buffalo- 

 milk, 265; chemical composition of, 272; 

 classification of, 243-246; colouring of, 

 213; defects of, 241; different kinds of, 

 243-246; Edam, 253; Emmenthaler, 256- 

 261; goat-milk, 265; hard, 248; hot-iron 

 test of, 220; liquid residue of, 269; micro- 

 organisms in, 102, 239-241; Neufchatel, 

 247; potato, 267; preparation of, for mar- 

 ket, 242; pressing of, 223-227; reindeer- 

 milk, 265; ripening of, 102-103, 231-233, 

 236-243; salting of, 227-231; shaping of, 

 221-223; sheep-milk, 261; soft, 246-247; 

 sour-milk, 266-268; utensils for preparation 

 of, 214; utilization of milk in manufacture 

 of, 298, yield of, 270. 



Cheese-kettles, 215-218, 220. 



Cheese-knives, 218, 219. 



Cheese-ladles, 219. 



Cheese-milk, 269. 



Cheese refuse, products from, 268. 



Cheese-tubs, 214. 



Cheese-vats, 214-218, 224. 



Cheesy butter, 192. 



Cheshire curd-mill, 267. 



Cholera caused by germs, 95. 



Cholesterin in milk, 30. 



Churning, 159, 166-174; changes during, 168; 

 conditions influencing, 170; definition of, 

 159; of milk, 173; preparation of milk for, 

 166; temperature for, 171. 



Churns, 160-166; beating, 161; description 

 of, 161-166; horizontal barrel, 164; prac- 

 tical value of, 166; qualifications of, 160- 

 161; of special construction, 165; swinging, 

 cradle, or rocking, 162-164; varieties of, 

 161; vertical barrel, 165; working of, 161. 



Citric acid in milk, 29, 30. 



Cleanliness in relation to dairying, 89, 97. 



Coagulation of milk, 12, 200-203; by acids, 

 201; by bacteria, 89; by rennet, 210-213. 



Coagulum from milk, 200-203; preparation 

 of, 210. 



Cold water cream-raising method, 114-115. 



Colostrum, 34-37; ash of, 36; composition of, 

 35, 36; corps granuleux in, 35; corpuscles, 

 36; properties of, 35; specific gravity of, 36. 



Coloured milk, 102. 



Colouring of, butter, 177; cheese, 213. 



Condensed milk, 282-286; composition of, 

 284, 285; preparation of, 283-284; proper- 

 ties of, 284; specific gravity of, 285; un- 

 sweetened, 285. 



Connective tissue, 1. 



Co-operative dairies, supervision of milk in, 77. 



Corps granuleux, 35. 



Cotswing churn, 162. 



Cow-dung, bacteria in, 293. 



Cows, age of, 40; feeding of, 41-48; treatment 

 of, 80; working of, 40. 



Cradle-churns, 161, 163. 



Cream, 76, 154-156; ash of, 155; composition 

 of, 155; condition of, 148; cooling of, 148; 

 outflow of, from separator drum, 123; regu- 

 lation of weight of, in separator, 124; ripen- 

 ing of, for churning, 166; sour, churning 

 of, 172; specific gravity of, 155; spontaneous 

 souring of, 99-100; sweet, churning of, 172; 

 utilization of, 155; valuation of, 156. 



Cream-butter, 185. 



Creaming by separators, supervision of, 145- 

 146. 



Cream -raising, 107-119; coefficient, 101; 

 conditions necessary for, 108; methods of, 

 117; older methods of, 112; by separators, 

 119; Swartz method of, 113. 



Cream-souring, 166-168. 



Cream-yielding coefficient, 118. 



Curd from milk, 200-203; treatment of, be- 

 fore moulding, 218-221. 



Curd-breaker, 219. 



Curd-knives, 219. 



Curd-mill, 266, 267. 



Curd-stirrer, 219, 266, 267. 



Curd-whey, 269. 



Currents in creaming, 178. 



Dairies, books for, 305-310; departments of, 

 149 ; model of, 315 ; proper working of 

 separators in, 149-152; structure and 

 arrangement of, 314; supervision of milk 

 in, 77. 



Dairying, economic aspects of, 296-315; rela- 

 tion of bacteriology to, 89-105. 



Danish separator, 135. 



Dead milk, 52. 



Definition of milk, 1-6. 



De Laval separators, 129-131, 132. 



Density of milk, 13. 



Devonshire cream-raising method, 109. 



Dialysis of milk, 14. 



Diaphragm churn, 163. 



Dishorning, 41. 



Disinfectants, 45. 



Distribution of milk, 61-62. 



Disturbances of milk, 100. 



Drum of separator, 122. 



Drying-rooms for cheese, 227. 



Dull butter, 192. 



