CONTENTS 



EXERCISE 

 I 



II 

 III 



IV 



V 



VI 



VII 



VIII 



IX 



X 



XI 



XII 



XIII 



XIV 



XV 



XVI 



XVII 



XVIII 



XIX 



XX 



XXI 



XXII 



XXIII 



XXIV 



XXV 



XXVI 



XXVII 



Cleaning and Arranging Laboratory Ap- 

 paratus Prbpartory for use 

 Cream Separators 

 Separation op Cream 

 The Use of the Babcock Tester 

 The Use of the Lactometer 

 Testing the Acidity op Milk 

 Pasteurization . 

 Starter Making 



1 



2 



6 



9 



18 



20 



24 



28 



32 



33 



36 



38 



Curd Test 



Cream Ripening 



Cream Grading . 



Churning 



Determination op the water Content op 



Butter . . 49 



Determination op Casein, Ash, and Salt op 



Butter . . . .57 



Cheese Making . 61 



GouDA Cheese . 72 



Cottage Cheese 72 



Ice Cream .75 



Dairy Bacteriology 79 



Milk Paint ... 89 



Tests pok Preservatives 90 



Test for Oleomargarine . . . 91 



Repairing 'Creamery Machinery ... 92 



Modification op Milk for Infants and In- 

 valids . . ... . .95 



Standardization op Milk . . 97 



Condensing Milk, Milk Paste, Dried Milk, 

 Milk Sugar ... . 100-102 



Junket, Papanized Cheese Paste . . 102, 103 



