Index 
Foods, necessity for succulent...... 
— palatability of 
— relation of proteids to non-pro- 
POUDSy wets verte ei cale ge Soda wee 51 
Forage—relation of dry to bacteria. 119 
Fore milk and strippings.......... 30 
, POMMAliN ss eee saga g teas 4 ees ses 121 
Formation of cheese rind.......... 263 
Formuls for total solids .......... 350 
BYAappess scineavac ows i si sss. j 300, 301 
Fraser cheese press.............4. 262 
Freezers sigs iota v neste pee nes ee 306 
Freezing ice cream................ 305 
— mixtures............ ++. 3806 
French Canadian cattle........... 75 
Fright, effect on milk secretion...... 14 
Frothing of cream................ 218 
Fruit ice cream ...............00- 301 
— — — Federal standard for.....367 
Galactose...... 0... cece 
Gang cheese press 
Gaseous fermentavions. 
Gases in milk...................- 
Gas, evolution of in churning...... 219 
“Gassy’ curds. wesc cuinwie ne ges ts 265 
Gassy ferments in Neufchatel 
CHECSC iis sicia Series adios ose oy 274 
Gauges, cream 
Gelatine. 
— lactose.. 
Gerber, mentioned .. 
Gerber’s method................. 92 
Germs, destruction of in milk...... 120 
— diseases............ eee eee eee 
— flavor producing............... 
= lactic aids. .cincc ewe aces ens 
— of disease.........--.. 0. eee eee 
— of fermentation. . 
Glands, mammary... 
Glasses, cream............0000005 
BOSE eee 95° 
— — — accuracy of............, 99 
— calibration of Babcock......... 359 
— cleaming............0.0eeee eee 130 
— — Babcock................04. 107 
Globules, fat............... 00000 23 
Gloucester cheese..............5.. 280 
Glycerides...............0. 00 eee 22 
Goat’s milk............. cee 16, 36 
425 
PAGE 
Goat's milk, Federal standard for. .366 
— — cheese, Federal standardfor. 367 
Gorgonzola cheese...............5 289 
Gouda cheese...........2.....005 294 
NSPS ES. wien 655 Sine me o Semin 53 
“Grading up” the herd... 
Grain of butter......... 
Granite ice cream 
Granules, size of butter........... 221 
Gravimetric analysis.............. 77 
Gravity, creaming............ 164, 165 
— separators 
SPCC Cae siiisa cevicersiecuse-a 
— system of creamery construction .327 
Grinding curd....................259 
Gruyere cheese .................. iy 
Guernsey cattle................0. 
— milk......... 
Gum tragacanth 
Gurler, H. B., quoted............. 200 
Half blood, definition of........... 53 
Hansen’s lactic ferment........... 199 
Hard cheeses..........-....00005 269 
Harris curd mill.................. 259 
Hay, relation of bacteria to.........119 
Heating curds..........-.......00- 255 
Heat, sexual, effect on milk secretion 14 
Heeren’s pioscope................ 
Hegelund, mentioned. . 
— method of milking 
Herd, formation of dairy...... : : i ‘ 53 
— “grading up” the.............. 58 
— maintenance of dairy.......... 54 
— official inspection of diseased . . .143 
Hill, Janet McKenzie, quoted 
Holding up milk............. a 
Holstein cattle................... 
Home trade cheese............... 
Homogenized milk and cream......303 
Horizontal separators............. 179 
Hot iron test 
Hueppe, mentioned............... 115 
Hydrochloric acid in ripening cream 197 
Hydrometer.............0.00.000- 79 
Tee sere am si oisies e seaies Suis eatin Ho 
— — caramel... 
— — chocolate.................. 
