342 



SCIENCE AND PRACTICE OF DAIRYING. 



Lefeldt, centrifugal butter - tester, 197; 



churns, 163; Pasteurizing apparatus, 279; 



separator, 126, 127, 129. 

 Le reclage, 264. 

 Le revirage, 204. 

 Lever cheese- press, 226. 

 Light, effect of milk on, 14. 

 Limburg cheese, composition of, 274. 

 Limits of variation in composition of rnilk, 73. 

 Liquid residue from cheese manufacture, 269. 

 Lobules, 2. 

 Lower fungi, 90-93; distribution of, 93; 



functions of, 92. 



Mammary glands, 3. 



Mares' milk, 56-57; amount of yield of, 57; 

 composition of, 57; properties of, 56; spe- 

 cific gravity of, 57. 



Margarimeter, 196. 



Margarine, 316-322; composition of, 322; 

 discovery of, 316 ; oils used for, 318 ; pre- 

 paration of, 317; uses of, 318. 



Margarine cheese, 322-326; demand for, 323. 



Melted butter, 188. 



Metabiosis, 103. 



Micrococcus prodigiosus, 101. 



Micro-organisms, 89-105; destruction of, 105; 

 discovery of, 90; forms of, 91; in cheese, 

 102, 239-241 ; in milk, 89-105. 



Milk, 1-105; adulteration of, 65-74; analysis 

 of, 80-88; churning of, 173; coagulation of, 

 12, 200; coefficient of expansion of, 13; 

 composition of, 30-32; definition of, 1; 

 density of, 13; dialysis of, 14; difficult to 

 churn, 53; distribution of, 61-63; factors 

 for calculating composition of, 32-34, 329- 

 330; fat in, determination of, 82-84; for- 

 mation of, 6-12; freezing of, 13; heating 

 of, 12; lazy or dead, 52; latent heat of, 13; 

 light, action of, on, 14; limits of variation 

 in, 73; micro-organisms in, 89-105; mineral 

 matter of, 27-29; minor constituents of, 

 29-30; nitrogenous matter of, 15-19; pre- 

 cipitation of, 16; properties of, 11-14; pur- 

 chase of, 77; reaction of, 11-12; refractive 

 point of, 14; relation between specific 

 gravity and percentage of fat and total 

 solids, 32-34; sale of, 63-64; sandy, 53; 

 secretion of, in udder, 37-39; influence of 

 food on, 42-44; specific gravity of, 11, 16, 

 31, 32; spontaneous coagulation of, 99-100; 

 sterilization of, 95-99; testing of, 66-74; 

 total solids of, composition of, 31, deter- 

 mination of, 81 ; treatment of, after milking, 

 60-61; utilization of, 296-315; value of, as 

 an article of sale, 63, for fattening pur- 

 poses, 62-63; yields, 48-51. 



Milk businesses, 64-65. 



Milk-butter, 185. 



Milk-cakes, 282. 



Milk-cisterns, 3, 4. 



Milk-cows, 63. 



Milk-diseases, 100-102. 



Milk-fat, 19-24; composition of, 22; condition 

 of, 20; decomposition of, 23; determination 

 of, 82-84; globules in milk, number of, 21, 

 size of, 19; percentage of, in milk, 19; pro- 

 perties of, 22 ; specific gravity of, 20, 23; 

 solubility of, 24. 



Milk-faults, 51-53; causes influencing, 52. 



Milk-fehler, 100. 



Milking, 58-60. 



Milking machines, 58. 



Milking periods, 38-39. 



Milk-ivory, 295. 



Milk-production, supervision of, 79. 



Milk-records, 308. 



Milk-scalder, 277. 



Milk-sugar, 24-27, 294 ; composition of, 25, 

 294; decomposition of, 24; determination 

 of, in butter, 199, in cheese, 274, in milk, 

 85-86; effect of heat on, 25; preparation 

 of, 293; uses of, 291. 



Milk-testing, 66-74. 



Milk-trade, supervision of, 74-77. 



Milk-warmers, 146. 



Milk-yielding capacity of cows, 49-51; arti- 

 ficial development of, 49; conditions in- 

 fluencing, 49; determination of, 50; external 

 characteristics of, 50. 



Milk-yields, 48-51; conditions influencing, 48. 



Mineral adulterants of milk, 87. 



Mineral matter of milk, 27-29. 



Minor constituents of milk, 29-30. 



Model of dairy, 315. 



Molkensich, 259. 



Moulding of cheese, 222-223. 



Moulds, 92. 



Multiplex separator, 126. 



Musty butter, 193. 



Mysost, 268; composition of, 275. 



Neufchatel cheese, composition of, 274; pre- 

 paration of, 247. 



Niszler, 260. 



Nitrogen in milk, 30. 



Nitrogenous matter, of cheese, determination 

 of, 273; of milk, determination of, 84-85; 

 lost in separation of milk, 154. 



Nuclein, 15, 30. 



Nucleo-albumin, 17. 



Nutritive ratio, 45. 



Nutritive value of skim-milk, 159. 



Nytorf separator, 136. 



Oil-cakes, influence of, on milk production, 47. 



Oily butter, 192. 



Olmiitzer cheese, 274. 



Oneida cheese-vat, 217. 



Osmotic action of salt, 179, 227. 



Ox-flesh, protein in, 159. 



Oxygen in milk, 30. 



