INDEX. 



341 



Edam cheese, 253-256. 

 Eimar centrifugal separator, 136. 

 Emmenthaler cheese, composition of, 274; 

 preparation of , 256-261; properties of , 260. 

 Enzymes, 92, 100. 

 Epithelial cells, 2. 

 Erythrogenes bacteria lactis, 102. 

 Eureka butter-worker, 180. 

 Expansion of milk, coefficient of, 13. 

 Extraction of milk, 58. 



Factors for calculating composition of milk, 



32-34, 329-330. 

 Fat, determination of, in butter, 198; in 



cheese, 273; in milk, 82-84. 

 Fat cheese, conversion of milk into, 298. 

 Fattening, value of milk for, 51-53. 

 Faults of, butter, 191-193; cheese, 241; milk, 



51-53. 



Feeding of cows, 41-48; influence of, on pro- 

 perties of butter, 191. 

 Fermentation processes, caused by bacteria, 



90; nature of, 202; necessary for dairying, 



90. 



Fermented milk, 286-291. 

 Fibrin in milk, 30. 



Firmness of butter, 191; defects in, 192. 

 Fission, 93. 

 Fission fungi, 92, 93. 

 Flat sugar, 293. 

 Food, influence of, on milk secretion, 41-48; 



quantity of, to be given, 44-46. 

 .Forces acting in separators, 152. 

 Formation oi milk, 6-11. 

 Formula? for calculating, composition of milk, 



32-34, 329-330; yield of butter, 310. 

 .French margarine, composition of, 322. 

 Fresh butter, 185-186. 



Frost, action of, on bacteria, 94; on milk, 13. 

 Fungi, distribution of, 93; functions of, 92. 



Galactose, 26. 



Gammelost, 269. 



Gland-basket, 2. 



Glarner green cheese, 266. 



Glasler, 260. 



Gleed cheese-press, 225. 



Globulin in milk, 15, 17. 



Goat, 54. 



Goats' milk, 53-55; amount of yield of, 54; 

 cheese from, 265; composition of, 54; pro- 

 perties of, 53; specific gravity of, 55. 



Grape-sugar, 293. 



Grass butter, 186. 



Gravity, influence of, on creaming, 119. 



Gruax de montagne, 269. 



Gruyere cheese, 256. 



Guaiacum, a test of milk, 12, 88. 



Gussander cream-raising method, 112. 



Hamburg mixed butter, composition of, 322. 



Hands, position of, in milking, 59. 



Hand separators, 121, 126, 128, 153. 



Hard cheeses, 248. 



Hardening of cheese-curd, 218. 



Heat, action of, on milk, 12. 



Heating of cheese-vats, 214-217. 



Heat units, 217. 



Hehner method for butter analysis, 197. 



Holstein butter-worker, 181. 



Holstein cream-raising method, 109, 112. 



Horizontal churns, 161, 164. 



Hot-air engines, 152. 



Hot-iron test for cheese, 220. 



Hydrolytic ferments, 203. 



Hygrometer, 231. 



Hypoxanthin in milk, 30. 



Ice, collection and storage of, 115-117; in- 

 dispensable for dairying, 115; used in 

 cream -raising, 113. 



Ice machines, 117. 



Indicator for separators, 128. 



Inertia of matter, 119. 



Inflation of cheese, 104. 



Inflow of milk into separator-drum, 123. 



Inorganic constituents of milk, 27-29. 



Inspection of milk-trade, 76-77. 



Intermittent sterilization, 96. 



Jaurt, 294. 



Karagrut, 294. 



Keeping milk, 276. 



Kephir, 104, 287-289; composition of, 289; 



grains, 287; nature of fermentation, 288; 



preparation of, 288; properties of, 287. 

 Keschk, 294. 

 Kircuma, 87. 

 Kneading of butter, 179; temperature for, 



182. 



Koettstorfer method for butter analysis, 197. 

 Kongen's Nytorf separator, 136. 

 Koumiss, 104, 289-290; composition of, 290; 



preparation of, 290; properties of, 289. 



Lactalbumin in milk, 15, 17. 



Lactarine, 295. 



Lactation periods, 39. 



Lactic acid, produced by bacteria, 99. 



Lactite, 295. 



Lactocaramel, 26. 



Lactocrit, 70, 78. 



Lactoprotein, 16, 18. 



Lange milch, 291. 



Lardy butter, 192. 



Latent heat, of milk, 13; of water, 117. 



Laval, cream-cooler, 149; milk-scalder, 277. 



Lawrence refrigerator, 148. 



Lazy milk, 52 



Lecithin, 29, 30. 



