INDEX. 



343 



Ozone reaction for boiled milk, 88. 



Paracasein, 202, 236. 



Paris butter, 185. 



Pasteurized milk, 276-280; properties of, 277. 



Pasteurizing apparatus, 278. 



Pasteurizing of milk, 61, 95; effects of, 276. 



Pathogenic germs, 95, 276. 



Payment of milk by weight and composition, 



311-313. 

 Pegot, 264. 



Percentage composition of cows' milk, 30-32. 

 Petersburg butter, 185. 

 Petersen separator, 135. 

 Petroleum engines, 152. 

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

 Piophila casei, 232. 

 Potato cheese, preparation of, 267. 

 Pottkass, 256. 

 Power separators, 131. 

 Preservatives, for butter, 199; for milk, 60. 

 Preserved butter, 186. 

 Preserved milk, 282-286. 

 Pressing of butter, 182. 

 Pressing of rennet cheese, 223-227. 

 Prima weinar sparbutter, 320; composition 



of, 323. 

 Profits from utilization of milk by different 



methods, 302-305. 

 Properties of milk, 11-14. 

 Prophet's grains, 287. 

 Proteids, determination of, in butter, 198; in 



milk, 84-85. 

 Protein, 15. 

 Ptomaines, 92. 

 Puffiness in cheese, 261. 

 Pultost, 269. 

 Putrefaction, caused by bacteria, 90. 



Raden cheese, composition of, 274. 



Eancid butter, 192. 



Reaction of milk, 11-12. 



Recuit, 268. 



Refractive point of milk, 14. 



Refrigerators, 148. 



Reib cheese, 275. 



Reichert method for butter analysis, 197. 



Reimer creaming method, 112. 



Reindeer-milk cheese, 265. 



Rennet, 203-213; application of, in practice, 

 210-213; coagulation of milk by, 201-206; 

 conditions favourable for action of, 204; 

 determination of strength of, 206; forms 

 used in, 206; preparation of, 208; proper- 

 ties of, 205, 208; sources of, 203; tempera- 

 ture for coagulating by, 205; testing of, 206. 



Rennet cheeses, shaping of, 221 ; from sheeps' 

 milk, 261; hard, 248; pressing of, 223-227; 

 salting of, 227; soft, 246. 



Rennet powder, 206. 



Eennet test for milk, 79. 



Resistance to rising of fatty globules, 107. 



Reverum, 264. 



Ribarbe blanche, 264. 



Ricotta, 268. 



Ripe milk, 166. 



Ripening of cheese, 102-103, 236 -243; changes 



in, 236; effected by micro-organisms, 102; 



products of, 239. 



Ripening of cream for churning, 166. 

 Ripening rooms for cheese, 231-233. 

 Rocking churns, 161, 163. 

 Ropy milk, 101, 287, 291. 

 Roquefort cheese, preparation of, 262-265. 



Sale of milk, 63, 296. 



Salicylic acid in milk, detection of, 87. 



Salt, 178. 



Salting of, butter, 178, 181; cheese, 227. 



Sampling of milk, 68. 



Sandy milk, 53. 



Saprophytic germs, 95. 



Sarcina, 102. 



Schottensicht, 268. 



Scoops for cheese-making, 218, 219. 



Secretion of milk in udder, 37-39; influence 

 of food on, 42-44. 



Separator butter, 185. 



Separator drum, 122; inflow of milk into, 123; 

 milk in, 122; outflow of cream and skim- 

 milk from, 123; reliability of, 124; super- 

 vision of revolving rate of, 145. 



Separator residue, 153-154; bacteria it, 98; 

 composition of, 154. 



Separators, 120-153; Alpha, 131-134; bal- 

 ance, 140; best, 141; Burmeister& Wain's, 

 134-137; cream-raising coefficient in, 141; 

 De Laval, 129-131; forces acting in, 152; 

 hand, 121, 126, 128, 132, 137; invention of, 

 120; Lefeldt, 126; multiplex, 126; power, 

 126-127; presently used, 126, 140; proper 

 working of, in dairies, 149-152; value of, 

 141; regulation of weight of cream and 

 skim-milk in, 124; Victoria, 138. 



Shaping of cheese, 221-223. 



Sheep, 55. 



Sheep's milk, 55-56; amount of yield of, 55; 

 composition of, 56; properties of, 55; speci- 

 fic gravity of, 56. 



Siberian butter, 188. 



Skim-milk, 76, 156-159; ash of, 158; composi- 

 tion of, 158 ; fattening power of, 114 ; 

 nutritive value of, 159; outflow of, from 

 separator drum, 133; properties of, 156; 

 regulation of weight of, in separator, 124: 

 separator, fat in, 142; specific gravity of, 

 76, 156 ; uses of, 157; value of, 158. 



Skim-milk cheese, 275. 



Skimming- tubes, 124. 



Slimy milk, 101. 



Soapy butter, 193. 



Soft cheeses, 246. 



