Contents, Xi 
increase the efficiency of separation — Mechanical conditions 
affecting separation — Efficiency of separation in centrif- 
ugal machines — Desirable and undesirable features of a sep- 
arator. 
Pages 92-120 
CHAPTER VII. 
THE RIPENING OF CREAN. 
Means of producing lactic acid—Temperature of ripening — 
Amount of acid necessary — Acid tests— Determination of 
lactic acid in milk and cream — Further effects of ripening — 
Churning cream of different degrees of ripeness — Bad effects 
of over-ripening. 
Pages 121-133 
CHAPTER VIII. 
CHURNING. 
Viscosity of the milk — Ripeness of eream— Temperature — Nature 
of agitation — Quality of the globules of fat— End of churn- 
ing — Difficult churning. 
Pages 134-143 
CHAPTER IX. 
FINISHING AND MARKETING BUTTER. 
Washing the butter — Working — Salting — Brine salting — Pack- 
ing and marketing — Composition and quality of butter. 
Pages 144-156 
CHAPTER X. 
MILK FOR CHEESE MAKING. 
Theory of cheese making — Quality of milk for cheese making — 
Loss of fat — Cooling — Aération — Ripening — Rennet tests — 
Degree of ripeness necessary — Starters —Rennet — Removal 
of whey. 
Pages 157-172 
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