270 
PAGE 
Bacillus No: 41s. sscse0uss seecsaeveess 125 
+ PEOCISIOSUS 24 ssorwiosies sesseas Be 70 
= PUDOPE E5625 sete cienrcie cas cic cations 78 
Bacteria: ca. seadascaestase esses 65 
Sn MiKo. cece seccas dave woes oe 67 
— relation of animal excrement to. 75 
SS MUSE HO veins es serases sees 75 
— — tohay and dried forage...... 15 
Barber, quoted: ..ccccscssacacasecees 126 
B. and W. test bottle . 52 
Beimling, H. F., mentioned . 48 
= TOSUiaarie danas eiiedee: 1653 48 
Bernstein, A., mentioned..... 208 
Bichromate of potash weeron 
Bitter mille 42. ssastucessscuaeeees 69 
Black specks in Babcock test...... 61 
Blood, relation of to milk secretion. 11 
“Bloody bread”..............000c00e 70 
Board of Health lactometer ....36, 231 
BOHWEE GEN. a1 pwncauseptotannaza i 
Borden, Guil, Jr., mentioned ....... 226 
Bottle, Babcock test ............... 52 
Bottling: milks: scaaursasececerass 88 
“Breaking” of butter............... 140 
Breed, influence of on composition 
OP MIME Komaietas eioeeasea cence 31 
Brie cheese.......... ec ccc eee ee 202 
Brine-salting butter................ 151 
Brown separator, medium.. .- 117 
Bulletins and reports of Rin ‘Expt. 
Stations! scsaeiesh teense sd vacscain 200 
Buildings, farm dairy .............. 218 
BOL wesc edie dss: an enews neces 130 
Butter accumulator ................ 117 
— and cheese factories, combined. .217 
== “breaking” Ofsscsuessceseeeysaes 140 
COLON an savannas Veit ae aalaeine 155 
— composition of.................. 153 
— estimation of fat in, by Babeock 
= LaCOVIOSiiasccnss saiviecan we 
SO FIMISh ioisadiedicranseesicd oe 
FHA eaaaanae acces: 
— granules, sizo of.... 
Buttermilk .......... 
Index, 
PAGE 
Buttermilk, characteristic appear- 
ANCE: OL: ies wiendlo eiice eee eee y 141 
— separation of, from butter...... 144 
Butter, mottled and streaked...... 150 
FS PACKAGES svisiewieedeces seers e xian 152 
— packing and marketing.......... 151 
— relation of lactic acid to keep- 
ine QUaty ni ekia yeeneke ye eae 131 
— — — wash-water to flavor......147 
SSS eS to texture... 146 
— salting s 148 
— scale of peeeelion ania ipralsctart innate 157 
— sweet cream............-... 122, 131 
= teSture: Of secssseceeas aeeddan 122, 154 
Se AIS LAM Ba ese rien adden oie 144 
— white specksin............-..... 132 
SS WOLKING sc cocai seu ee anes cada eee 147 
Butyrie acids ceccccscscewess secs es 20 
— fermentations................ 69, 74 
But yen 2.56 ook stints he eae ss 20 
Buty TOmMeverse ventas satay sa weades 49 
Calibration of Babcock test glass- 
WAT Ciedsnwtustiinta eoconteaned 55, 235 
Cumembert cheese ...............-. 203 
Canadian Club cheese ...... srovsieietbars 199 
CAPT wes ding eestekls Sase ene Ueaeasats 20 
Caprilin jesec ee ececes sania tases 20 
Caprolii cen sxiees eatin etmeanined, 20 
Cureno, mentioned................. 26 
Casein: scccsas sesnciwscesase winnie ces 23 
— coagulation of ...........s..0065 158 
— formation of.... . 8 
Caustic potash ... . 58 
— soda....... 58 
Cement floors ........... 213 
Centigrade thermometer ........... 231 
Centrifugal foree, relation of to 
complete creaming. ..109 
— separation................. 00. 
— — theory of. 
— system 
Cheddar cheese............ 0. 2c ceca 152: 
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