274 
PAGE 
Factories, arrangement of cheese. ..215 
— butter and cheese.............-. 209 
— combined butter and cheese....217 
— gathered cream................+- 225 
Factory system, development of....224 
Fahrenheit thermometer........... 231 
Failyer and Willard, mentioned.... 45 
Failyer and Willard’s method...... 45 
Farm dairy buildings.............. 218 
Farrington’s alkaline tablets... 79 
129, 233 
Farrington, E. H., quoted..79, 125, 129 
Fast working eurds................4 188 
Fat as a basis of value for milk in 
cheese making ..............0.45 163 
== Plo WS) «2. sa-ciacsciers Sauacstvomeeoatae 22 
— loss of, in cheese-making. . 164 
INGtS: shcaise a siteadem yaaa acts 19 
— effect of period of lactation on.. 27 
— formation of............. 2.2... 8 
— gravimetric determination of.... 33 
= NON VOC. 2 secascsceccccaceses 22 
= OVA tI Oo s.ci win sterarereisine ae eoaweaeas © 20 
Ferment, preparation of artificial. . .234 
Ferments, lactic. ~..124 
= SOD O.5s 2 eeececeseeeeees .158 
Fermentations, abnormal .. . 69 
= A1COWOME:. coc-cgcnge ee ee ase 69 
==" Duty: sncn,ctscns sxe eauass eos 6 69, 74 
— chromogenic...............eeeeee 69 
==. CONTOM Of .cais J seine kee a domed vi 
= MOLIMS! Of smossynrta tects ds aes 65 
— lactic..... 165 
— normal - 69 
— of milk... --. 69 
— peptogeniec ........ .69, 73 
== POISONOUS ss seacleuastasaeeenis 71 
— putrefactive 73 
— undesirable in cheese making. - 186 
Feser’s lactoscope............200008 42 
DUBLIN ienweeei dvi eandeenies saeee 23, 24 
Filled cheese law. 
Finish of butter.................... 
Index. 
PAGE 
AO ots) (os ee 65 
Fjord's control apparatus........... 43 
Flavor of butters 2... o202223s0600% 154 
— — — relation of wash water to. 147 
F= OF ‘Cheeses sus sauedsae soeebAr seen 189 
Fleischmann, quoted 17 
Fleshy udder 3 
“Flinty break” of checse 189 
Floating curds... .187 
Floors, cement..... .213 
Follicle, ultimate .............-..-- 3,6 
Food, influence on composition of 
MAU ss crises cuasienece ota sealers 29 
Fore milk and strippings........... 29 
HOPMAN wiccsagin coneeaaseowenes 77 
Formation of cheese rind.......... 185 
Formula for solids not fat, Bab- 
cock’s... 232 
SS - 232 
Forage, relation of bacteria to..... 
Fright, effect on milk secretion .... 14 
Frothing of cream.................-- 142 
Galactose: cccdccnwasetaueeaeaedian 25 
Gasessin Milk. g25.cssesecussgise sete es 84 
SGassy” CUndS sisi ce cancers ig since ns 187 
Gathered cream system............. 225 
GOrbe?'S: tO8t sos c.g esiie wes cmeeeus 48 
Germ diseases..... . 69 
Germs of disease.... - 78 
— of fermentation .. . 65 
Glasses, cream = 
Glassware, calibration of Babcock 
COS Uicsadinetagiiaseweee inaua bees 235 
GlobuleS, £8tisé.is2csancaateeauasens 29 
Gloucester cheese, singleland double.199 
COCCHI IOS is onciccaanessscenayey swas 22 
Goats’ milk 
Gorgonzola cheese... 
Gouda cheese ...... 
Grain of butter.. 
Gravimetric analysis... 
. 33 
Gravity creaming....... -93, 94 
— system of creamery construction.210 
Grinding the curd.................. 181 
Giuyere CHGS... ..cseareneccc swans 200 
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