INDEX 291 



PAGE 



Composition of human milk and cows' milk Si 



cream 19 



whey 211 



Condensed milk 249 



extent of industry 249 



U. S. standards for 250 



processes and factors governing manufacture of 253 



composition of 261, 262 



quality of raw products for 251 



Cones for ice-cream making 170 



Contests, milk and cream 45 



Continuous ice-cream freezing machine 167 



Cooling milk and cream 141 



Cost of pasteurizing milk 73 



inspecting milk 36 



milk, compared with other foods 10 



Cottage cheese, food value of 21 



manufacture of 203 



preparing milk for 204 



separating curd from whey 205 



use of rennet, hydrochloric acid, and lactic acid in 



making 206 



use of buttermilk for 207 



yield of 205 



Cows, number of dairy, in U. S 28 



Cream for ice-cream 139 



acidity of 140 



fat contents of 141 



importance of cooUng 141 



homogenizing of 140 



pasteurization of 140 



Cream, Moscow sour 245 



Devonshire or clotted 246 



D. 



Devonshire cream, preparation of 246 



Digestibility of milk 8, 10 



Diseases affecting milk 26 



E. 



Epidemics spread by milk 32 



Equipment of village milk plant 87 



small ice-cream factory 175 



