Index 
Cheese, Swiss ................0.. 289 
— testing by Babcock method..... 99 
wo HORGUTE Of je eiiav acne sed vane eee 
— varieties of... 
— Wensleydale.. 
— Young America.. 
Cheshire cheese ............. 
Chloride of potash................ 25 
— Of 8008. cies cxied caer eee ee bae 25 
CBr iy Make vers ke sara a mee sued 
Churning.... 
— amount of motion necessary ....215 
Churning, difficult................ 217 
— dilution of cream.............. 218 
— effect of motion on............ 213 
— effect of temperature on........211 
— evolution of gasin............. 219 
— kind of agitation desirable...... 213 
— relation of fat’globules to....... 215 
— relation of ripeness of cream to. . 
207, 211 
— — — temperature............ 211 
— — — viscosity to.............210 
— rise of temperature in......... 219 
Churn, oil test 
Churn tests......... 
Cistern, milk. 5 
CltriG aid): ss lgs 2 cadets some 8 kee 
Cleaning Babcock test glassware. ..107 
— dairy tinware ................ 136 
— glassware ........ 66 ee eens 130 
SS UPEDSIS 2 oes cae ahs e5e% 6 13 
Cleanliness.........-.00eee cece 135 
Clotted cream, Federal standard for.366 
Cloth strainers 
SS MEHO” : 6 6/35. bees sae BOT 
Coffee ice cream.. 
<a ATFAT tia ios oe c1s b Sustne d ctdapeb den? BS 
Cold storage, curing cheese in...... 265 
Color fermentations.......... yo. 113 
Colestettises ios tan pede sows 
— corpuscles. 
= Fest 1OPiicies seieu ase reed eras oae 
Columbia separator...............191 
Combined butter and ‘cheese fac- 
Commercial ferments. . 
ton PH poy wae eked eae ye vee KEN 
Comparison of lactometer scales .. .350 
— — thermometer scales... 349 
Composite sampling....... aa ea LOD 
Composition of butter............ 229 
— — cheese 
— — colostrum 
Concentrated milk.. 
Concentrates.............-5 
Concussion in churning 
Condensed milk............ 
— skim milk, Federal fanaa for.366 
Conn culture.................4.. 
— H. W., quoted.. 
Connective tissue. . 
— pressure cheese press.... 
Control apparatus, Fjord’s . 
.— of fermentations............... 
— — milk supply... 
Cooking curd...... 
Coolers, -milk............0.0 000 
Cooley system...............204 169 
Cooling milk............ 138, 158, 241 
Coéperative cow testing .......... 47 
Cornell butter moisture test....... 359 
Cornevin, quoted................. 17 
Corpuscles, colostrum............. 18 
Correction for lactometer tempera- 
POTS aye fois esos Bae ee 350 
Corrosive sublimate.............. 102 
Cottage cheese................005 322 
Counting bacteria................ 133 
Covered milk pails............... 158 
Cow as commercial milk producer... 36 
— effect of age on composition of 
milk 
MU oes case ca vee teveeee 83 
