424 
PAGE 
Evaporated milk, Federal standard 
— — Federal standard for......... 
Excrement, animal, relation of bac- 
POTTR HO diye fou cue eee 
Experiment Station Bulletins...... 
Extract, rennet............ WE sciie 
Factories, arrangement of cheese. . .332 
— butter and cheese............. } 
— butter, arrangement of......... 
— — construction of............. 
— cheese, construction of......... 
— gathered cream............... 
Factory butter................0.. 
— system, development of........ 
Fahrenheit thermometer...... 
Failyer, Professor, mentioned 
— and Willard, mentioned ........ 
Se Method ns ¢ sess ous goes e 
Fancy cheese............-....... 
Farm dairy buildings............. 
Farrington’s alkaline tablets....... 
124, 305, 351 
— E. H., mentioned.............. 204 
— — — quoted............. 123, 199 
Farrow cows, milk from........... 28 
Fast-working curds............... 267 
Fat basis in cheese dividends...... 239 
— estimation in cheese by Babcock 
test......... 
— formation of.. 
— globules...................... 
— globules, diameter of .......... 23 
— — relation of to churning...... 215 
— in milk, relation to cheese made. 236 
— loss of in cheese-making........ 240 
— milk or butter, Federal standard.366 
— temperature of reading in Bab- 
cock test 95, 
Pate ene sai -ecaee g S04 g aeeis oes dae 
— effect of feed on............... 0 
— — — period of lactation on.... 27 
— formation of.................. 8 
— gravimetric determination of ... 77 
— non-volatile 
— volatile......... 
Fatty tissue....... 0... c eee eee eee 
Febrile condition, effect on milk.... 29 
Federal standards................ 365 
Index 
Feeding dairy cattle.............. 47 
— standards for cows. 
Ferment, preparation of ‘artificial. . 34 
Fermentation, abnormal........... 
Fermentations, albuminoid........ i 
— alcoholic.................0.05 25 
DULY TIC airs lace sinegers snes d a eae 113, 118 
— chromogenic................-. 113 
— control of 
— lactic 
— poisonous... 
— putrefactive.............- 113, 117 
Ferments, undersirable in cheese 
making? hei eens a end 6 hws « ¥ 
— commercial....... 
— Hansen’s lactic 
— preparation of ripening. . 
_ soluble 
saa '3 control apparatus. 
— Professor, mentioned. . 
Flavors due to food........ 
— for ice cream 
— producing germs.............. 197 
Fleischmann, quoted ............. 17 
Fleshy udder........... 
“Flinty break” of cheese. 
Floating curds............ é 
Floors, cement........ 0.000 e eee 
Follicles, ultimate . 
Food as a factor in milk production 47 
— avoiding flavors due to......... 21 
— effect of on flavor of milk....... 
— — on composition of milk...... 30 
