Contents xiii 
CHAPTER VIII 
: CERTIFIED MILK 
Definition—Origin of certified milk—Standards—Production— 
Sanitary stables—Selection of the cows—Care of the cows— 
Care of the stable—Milking—Care of utensils—Cost of pro- 
duction. 
Pages 149-162 
CHAPTER IX 
SEPARATION OF CREAM 
Gravity creaming—Shallow-pan creaming—Deep setting system— 
Centrifugal separation—Conditions affecting completeness of 
separation—Conditions affecting the relative amount of 
skimmed milk and cream—Contrivances in the bowl to increase 
the efficiency of separation—Mechanical conditions affecting 
separation—Efficiency of separation in centrifugal machines— 
Desirable and undesirable features of a separator. 
Pages 163-194 
CHAPTER X 
Tue RIpENING oF CREAM 
Means of producing lactic acid—Temperature of ripening—Amount 
of acid necessary—Acid tests—Determination of .lactic acid 
in milk and cream—Further effects of ripening—Churning 
cream of different degrees of ripeness—Bad effects of over- 
ripening. 
Pages 195-209 
CHAPTER XI 
CHURNING 
Viscosity of the milk—Ripeness of cream-——Temperature—Nature 
of agitation—Quality of the globules of fat—End of churn- 
ing—Difficult churning. 
Pages 210-219 
CHAPTER XII 
FInIsHING AND MARKETING BUTTER 
Washing the butter—Working—Salting—Brine — salting—Pack- 
ing and marketing—Composition and quality of butter. 
: Pages 220-232 
