Index. 
PAGE 
Nitrate of soda ................0005 58 
Non-volatile fats.................00 22 
Normal fermentations.............. 69 
Odor, animal .............0-..00.200. 84 
Official inspection of cuws.. . 88 
Ohlsson’s test bottle... oes 52 
Oil test churn ........ 2+. 40 
Oleic acid ..... 22 
Olein .......... 22 
Oleomargarine............. eisideiois shee 228 
== WW eucsnsasenasueiexdieval Feo 228-239 
Oliver, Johns. jcsauieandeemucdseuies 17 
Optimum temperature.............. 66 
Over-ripened cream, bad effects of..132 
Over-ripe milk in cheese-making. ..188 
Oxidation in cream ripening....... 123 
Packages, butter..................6- 152 
Packing butter. 151 
Palmitic acid.. sand 22 
Palmitins io. siccieseed sacs fg 22 
Paper coil method, Adams’. . 34 
— parchment ............ -153 
Parmesan cheese ......... - 208 
Parsons, C. L., mentioned.. 46 
Parsons’ method...............2.005 46 
Parturition, relation of to milk 
SOCTOLLON <ccaaws deveined asians 9 
Pasteurization..................5 77, 88 
0 AD DATALUS! vice eccve Ware warence eee 79 
— selection of milk for........ 80, 234 
Patrick, Geo. E., mentioned........ 46 
Paying for milk according to per- 
centage of fat..............2..64 
Peptogenic fermentations.. 
Phenolphthalein ........... 
Philadelphia cream cheese.......... 
Phosphate of iron............-..... 
OP MMC ede aiare's did aonanes orm earalecen acars 
— of magnesia ........... cee cen eee 
SOF PObASD 5 cere cieisemeernsieaaisiree sere 25 
Pineapple cheese...............6565 195 
PIOSCODO ss/ssicinissiceewcvaey weawe de Gaees 41 
Poisonous fermentations........... 71 
Potash, caustic............ 
— phosphate of.. 
PAGE 
Potassium bichromate.............. 57 
> CHOVING 4,554.45 ve ganas py hosadiae ene 25 
POW CHIGRS cies setatsrseriwenands 203 
Preservaline icisisteviasasiatsieseleres eees 58 
Preservatives in composite sam- 
DUNG eis as elisa sche capes deale ss 57 
Preparation of artificial starter... .234 
Prepared cheese............ 198 
Press, cheese..... 184 
Pressed tinware.............. . 82 
Pressing cheese .............. -183 
Prevention of infection............. 74 
PYM OSU iiss tesndnuasaeees easiest 207 
Print: butters; esc450 sveiiast ctcesass 153 
PtOMaineS occ sepe oasis gsesesineed 71 
Pumping system of creamery con- 
Str OMes aces camaeee Aion ce 211 
Quality of butter 
— of milk for cheese making......158 
— — — legal standards for...... 90 
Quevenue lactometer............ 36, 232 
Rancid butter ................ cc eee 20 
REPOLENCES ji:cs sarinceeraresareeeseeye 259 
ROUN Gta des eres: Sanagied dasiens 158, 170 
= ORtTACbHe3 seis iatsntec aed seuuetens 171 
— relation of temperature to ac- 
TIVILY OL. isecsins sayacia eee cuags 173 
— test csccccecus 167, 234 
— — Marschall’s . .-.168 
— — Monrad’s ............ Sistenere ae. 168 
Reports and bulletins of Agr. Expt. 
Stations wiiccssctweiey saveaersean 259 
Richmond's formula for solids not 
Pabrccs oeseiewsess reehareecanene as 232 
Rind of cheese.............2.. essen 190 
— — — formation of.............. 185 
Ripeness, churning cream of differ- 
ent degrees ........2. eee eeeeeeee 131 
— of cream, relation to churning. .135 
Ripening cream .......... 121 
— — amount necessary 
— — relation of temperature to...127 
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