INDEX 



Page 



Acid tests 27, 28 



Bacteria ». 45 



Butter 



brands of 48, 49 



chtiming 34, 3 5 



color of 32, 33 



composition of 44 



flavors in 48 



gritty 43 



judging 47 



moisture content 38 



mottled 43, 44 



packing 45, 46 



rules 57 



salt content 40, 41 



salting 39, 40, 42, 43 



scoring 47 



testing 51, 52 



"washing 36, 3 7 



working 44 



Buttermilk 3S 



Churning 



frothy cream 35, 36 



influences 29, 36 



methods 26, 34 



object of 29 



temperature 30 



Chums 



care of 31, 32, 34 



makes of 31 



Chum-yield 8 



Cream 



ripening 21, 27, 33 



sampling 7 



screw 13, 14 



separation 9, 17 



Creamery 



losses 51 



overrun 8 



Cream raising coefficient.. . .8, 9 



Page 



Fat 



composition 2 



globules 1, 2 



melting points 3 



non-volatile 3 



volatile 3 



Fermentation test 4 



Ferments 4 



Milk 



color 3, 4 



composition 1 , 2 



ferments 4 



heating 10 



sampling 7 



sugar 3 



tests 6 



Moisttire tests 52, 54 



Oleomargarine 



composition 49 



laws 49, 50 



Overrun S 



Pasteurization 



advantages 19 



disadvantages 19 



effects 4 



methods 18, 19, 20 



Salt 



composition 39 



effects of 40, 41 



tests for 41, 42 



Separators 



care of 16, 18 



speed of IS 



varieties 10 



Separator slime 13 



Spores 5 



Starters 21, 25 



Sterilization 19 



Water purification 38 



Whey butter 50, 51 



