344 



SCIENCE AND PRACTICE OF DAIRYING. 



Sourers, 167. 



Souring liquid, preparation of, 99, 167. 



Sour-milk, 188-189. 



Sour-milk cheese, 266-268; composition of, 



275. 



Soxhlet's fat estimation method, 70. 

 Spaltpilz, 101. 



Specific gravity of butter, 194. 

 Specific gravity of milk, 11, 16, 31, 72, 76; 



determination of, 68; relation between, and 



percentage of total solids and fat, 32-34, 



329. 



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

 Spontaneous coagulation of milk, 99-100. 

 Spontaneous souring of cream, 99-100. 

 Spores, 94. 



Starch in milk, detection of, 88. 

 Steam for separators, 152. 

 Sterilization of milk, 95-99; effects of, 95; 



intermittent, 96; temperature for, 96. 

 Sterilized unthickened milk, 280-282. 

 Sterilizing apparatus, 281. 

 Stirrers for cheese-making, 218, 219. 

 Structure and arrangement of dairies, 314. 

 Stubble butter, 186. 

 Sugar-sand, 293. 

 Sulphates in milk, 30. 

 Sulphocyanates in milk, 30. 

 Summer butter, 186. 



Supervision of milk-trade in towns, 74-77. 

 Surprim, 269. 



Swartz's cream-raising method, 113. 

 Sweet-cream churning, 160, 172. 

 Sweet- milk churning, 160. 

 Swinging churns, 161, 163. 

 Swiss butter-worker, 180. 

 Swiss lever-press, 275. 

 Symbiosis. 101. 



Table butter, 185. 



Tables for, calculating, total solids from per- 

 centage of fat and specific gravity, 334-336; 

 specific gravity of total solids of milk, 337; 

 correcting temperature, 331; regulating 

 separation of milk, 157. 



Tallowy butter, 192. 



Tea butter, 185. 



Teats of cows, 4-7. 



Temperature for, churning, 171-172; cream- 

 raising, 108, 111; milk separation, 146. 



Testing of milk, 66-74. 



Thickened milk, 284. 



Thranen cheese, 256. 



Tin-foil for cheese packing, 243. 



Total solids of milk, 31-32; composition of, 

 31; determination of, 81; specific gravity 

 of, 12. 



Toxalbumin, 92. 



Treatment of milk after milking, 60-61. 



Trimethylamine, 102. 



Tuberculosis caused by germs, 95. 



Tunica propria, 3. 



Two-in-one double cheese-press, 224. 



Typhus, caused by germs, 95. 



Tyrothrix, 100. 



Udder, 1-5; secretion of milk in, 37-39. 



Unit of heat, 117. 



Unsweetened condensed milk, 285; composi- 

 tion of, 286. 



Unthickened sterilized milk, 280-282. 



Urea in milk, 30. 



Utensils necessary for cheese preparation, 

 214. 



Utilization of milk, 296-315. 



Vacuum-pan for condensing milk, 283. 



Vegetative cells, 93. 



Vertical churns, 161, 165. 



Vessels for, cream-raising, 112; milk, 62, 105. 



Victoria churns, 163, 164. 



Victoria separators, 138-139. 



Vinegar from whey, 270. 



Volatile fatty acids in butter, 196. 



Vorbruch, 187, 269. 



Warmers for milk separators, 146. 



Water, determination of, in butter, 197; 



cheese, 273; milk, 81. 

 Weighing of milk, machine for, 306, 307. 

 Whey, 269-270; composition of, 269. 

 Whey butter, 187, 258, 269. 

 Whey champagne, 270. 

 Whey cream, 258. 

 Whey protein, 202. 

 Whey punch, 270. 

 Winches for dairies, 152-153. 

 Winter butter, 186. 

 Woody butter, 192. 

 Working of, butter, 179, 182-183; cows, 40. 



Yeasts, 92. 



Yield of, butter, 184; cheese, 270; milk, 48- 

 51 ; conditions influencing, 48. 



Ziger, 268; composition of, 275. 

 Ziger cheese, 258, 268. 

 Zoogloa bacteria, 101. 



