428 Index 
PAGE 
Milk preservaline..............05 102 | Milk tests, Short’s 
— production of.... 
— — relation of breed to. 
— — — — food to 
— quality of......... 
— record, largest 
— relation of viscosity to churn- 
..210 
= 5 
— rich and poor in cheese making..238 
— ripening.................00005 242 
— ropy or slimy...............0. 113 
— sampler, Scovell aliquot........ 103 
— secretion Of..............0 eee 7 
— — effect of animal on.......... 14 
— — — — fright on............ 14 
——— — maternity on........ 37 
— — — — pregnancy on........ 12 
— — — — sexual excitement on. 14 
— — of parturition to 
selection of for pasteurization... .121 
sherbets 
Short Horn... 
BLL INY fo eiccialaylaravs ovens susieweusteicbint 6 
BOHABrsxcranerneve nuns rake ne 16 
— concerned in cheese making. .233 
SOUTING Of iiss case sata veers 6 116 
specific gravity of ............. 19 
standardization of............. 353 
sugar 
— formation of.. 
supply, control of. 
LOSING: 5 eis vies cps 3 cider us 
ms Oe OO 
’ 
— utensils, care of... 
— variation in...............06- 
Ree birebxainaaevaiven Mae ay 
— frequency of..............---- 
— habits of cows................ 
— importance of complete........ 12 
— — — regularity.............. 13 
— limit of frequency............. 40 
— rapidity of 
Mill, curd.......... 
Monrad, J. H., quoted........ 277, 323 
Monrad rennet test........... 248, 358 
Moore, quoted...............0005 
Morning’s milk.................. 
Mortensen, quoted. . 
‘“Mother”’ starters... 
Mottled butter...... 
Mousses...... 
Myristic acid. . 
Myristin...... 
Mis orceb demeantenaes oma oars Bere 
7p alkali... See eed cas 204 
Neapolitan ice cream............. 300 
Nervous organization, relation to 
milk secretion................ 15 
Nesselrode pudding............... 311 
Neufchatel cheese................ 273 
Neumann, quoted....:........... 102 
New York dairy Law..../........ 387 
Night’s milk.................,0.- 28 
Nipple iar ntose tei secnaiene pamyie vay 2 
Nitrate of soda................005 102 
Non-volatile fats............... 20, 22 
Normal sodium hydroxid........ “. 130 
— fermentations ‘ 
Normandy cattle, . 
. Nut ice cream..............05005 
Nut ice cream, Federal standard. ..367 
Nutrient bouillon................. 127 | 
Nutritive ratio.... 
