Index 
PAGE 
Separator dilution ............... 177 
— efficiency of..............0 eee 190 
STOW oi ccisce a gue: orien 3ausueier ge seetgeeea 177 
— horizontal......... ae BGs a 
— large Danish............ ee 
— LeFeldt and Lentsch......:... 
— mechanical devices in 
— medium Brown............... 
— Sharples....... eee ee ee 191 
— — Russian....... Bs 6 yi d aves 193 
— Simplex. 
— slime... 
— small Danis! 
— system 
— theory of centrifugal 
eS PUD AT ioe daeitess qedisn ve eee sjoue acute 188 
— United States........ 187, 191, 193 
VICE OTT A as cacs ie see bisiiews sh dais eed 191 
Setting, effect of delay on creaming.171 
— milk for cheese making..... oe. 251 
Seven-eighths blood, definition..... 54 
SOWEIS ei: vac: o cea eens omerre tes! 331 
Sexual excitement, effect on milk 
secretions: .2 03 ¢ sess esas cos 14 
Shallow pan creaming............. 167 
— — systeM...... eee eee 164 
Sharples Russian separator........ 193 
—— separator......... eee eee eee 
Sherbet, lemon 
Sherbets.............065 
Short, F. G., mentioned............ 
Shorthorn cattle. . 
Shorthorn milk.. . 33 
Short’s method..............0000e 89 
Simmenthal cattle..............+5 75 
Simplex separator...............- 186 
Single Gloucester cheese..........- 280 
Size of butter granules............ 221 
— — fat globullesisis.6 sssj5 esegiee 0 116 
Sinks, jcurd sis.ccia cess s casce ences oF 257 
Shinn Milles cess. gcd 5 notes ¢ Sore ewe 315 
— — cheese...........0000- 269, 345 
— — — Federal standard for..... 367 
— — Federal standard for........ 365 
— — healthfulness of.,.......... 144 
— — testing by Babcock method. 98 
— — test bottle 9 
Skimmer......... 
Skimming........ 
Slime, separator... 
Slimy milk....... 
“Sloppy” cheese............. 
Small Danish separator 
. Soft cheese.: 
Soda, caustic. . 
— chloride of.. 
Sodium hydroxid, normal.......... 130 
SS IGA iid ice cee eerste aware Hea 
Solids concerned in cheese making . .233 
— estimation of total....... -107, 350 
— formule for total............5. 350 
— not fat, formule for........... 350 
— — — relation to creaming..... 166 
— total, determination of......... V7 
Soluble ferments..,...........06- 234 
Souffle, pineapple 5s RRS BR @ EGS 311 
Souffies is sSis.e sock amean sans 4 shine 301 
Souring of milk................5. 116 
Soxhlet’s method..............5+ 
Spayed cows, milk from........... 
Specific gravity............ 79, 82, 240 
— — of milk........ eee 
Sphincter muscle................. 
Spirillum......... 
Spore.. 
Square cream 1 cheese. . 
Stable, care of............-. 00005 
— minimum light requirement.....153 
— removal of dust in............. 156 
Stables, sanitary..............005 152 
— standard air space............. 153 
Standardization of media.......... 128 
— of milk and cream,............ 353 
Standard separator, De Laval...... 193 
Standards, Federal............... 365 
— feedings seca: 2 dene jae ee Hei 
— for cream.. 
NSPE 2 coin see oma see Dare 
— legal milk.. 
— State for milk and cream....... 
“Standing up” of butter........... 
Starters’ -cceiis a suvee yeu aca 
Starters, ‘‘mother” 
= “off flavor’. sscesicc ices o eitisne 3 ose 
— preparation of............-... 
“State brands” for cheese......... 
State standards for milk and 
Statistics. . 
Stearic acid. 
Sterile milk... 
Sterilization................6- 130, 143 
