278 
PAGE 
Ripening cream, use of starters in..124 
— of milk for cheese making...... 166 
Ropy MilKisecaciee's vec encile oe caievinw 69 
Roquefort cheese...... .16, 202 
Rules and tests, useful pee shh 
Russell, H. L., quoted.. 
Russian separator.... 
Rusty tinware ... 
Rutinincasices sat 
«79, 125 
Sage cheese ............. cece ee eee 194 
Salt stiisis cisainses ie Volver Savisianesanstad So 150 
Salting bitter s sscaies os wanna suds is 148 
FS CHOOSE wsiey daniccas i eagees ea sees 182 
Salicylic acid............. 7 
Sampler, Scovel] aliquot milk. 58 
Scale of perfection for butter 
—— — — for cheese .ccscncices sacs 190 
Sehmierkase: oc cccsse ve screed sedis 206 
Schweitzer cheese.................. 200 
Scovell aliquot milk sampler....... 58 
Secretion of milk................... 7 
Selecting milk for pasteurizing..... 80 
Separation, theory of centrifugal... .107 
Separator, adjustable............... 
— Alexandra Jumbo... 
3 WAIN D sesgng derctetstavhe aatclagny na doetie 
= AIMNOIN'S: spieugeds vatadad avi org 117 
— Coltimbla: asevsrss seuceeaey sacaae 117 
— Danish Weston 117 
— De Laval........ 118 
— horizontal... 108 
— large Danish... .jecccc4 055 secasees 117 
— mecha’l contrivances in bowl of .113 
— medium Brown.................. 117 
— Sharples’ Russian............... 119 
SS BMG swicecisetesise saadaees aeaenceaon 109 
= small, Danishieiseies ss sccsisieess vote 117 
SYSTEM ss casicesan de scawmaeonened 93 
— United States................00.. 119 
Pt VittOvid vrvewnees caine donk as semen 117 
Setting, effect of delay on creaming. 100 
— milk for cheese making... 
OWEDS 56.5 cic ielasnisn4 Aeterna eee mclesen 214 
Sexual excitement, effect of, on 
milk secretion ................05 6 
Index. 
PAGE 
Shallow pan creaming..........--.. 96 
— — systeM .......e seers Ce een 93 
Sharples’ Russian separator........ 119 
Short, F. G., mentioned............ 45 
Short’s method..........-.-----0-+- 45 
Size of fat globules.........-----++- 95 
Single Gloucester cheese............ 199 
Din; Card jsyie gare sieters vies eeers eaaieaeasees 179 
Skimmed cheese................ 192, 229 
MD sce ectelgunss Sete eeaane ts 204 
— — estimation of fat by Babcock 
POS tiers tend aciotee Sudlaaie ws beateiaetiins 54 
— — test bottle... . §2 
Skimmer ........ « OF 
SKIMMING wecs 24 senweaes dis veveiees veers 97 
Slime, separator..............0.220 109 
AS Umma IMT i: Ssdavoseejeaie Shsheieveseygastn dunce 69 
“Sloppy” cheese ............-...e005 194 
Soda, Caustics.« sscesmewswarses aecew cee 58 
Sodium chloride ................... 25 
— nitrate 
Soft cheese 
Solids concerned in making cheese .157 
— estimation of total.............. 63 
— not fat, estimation of ........ 63, 232 
— — — relation to creaming...... 95 
— total, determination of.......... 33 
Soluble ferments.................-. 158 
Soxhlet’s method ............ Baidu 43 
Specifie gravity ..........2.....-. 19, 35 
Specks, black, in Babcock test...... 61 
Speed of bowl, relation of to com- 
plete creaming ..38, 110 
Sphincter muscle. . 
Spirillum ....... . 65 
SDOLG eres ezine scawrerece + 
Standards for milk, legal....90, 227, 239 
“Standing up” quality of butter....122 
SGATEGES . soeies Sysiasie ccemcesiecie 124, 169 
— preparation of................565 234 
"State Brands. sec icwscsis cdieaane « 229 
Statistics, dairy...................06 222, 
Stearic acid... . 22 
SIGHT cnwaees cesar eeRHARG inwanes 6 22 
Sterile milk..................... 64, 6% 
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