INDEX 



Abnormal creams, churning of, 65. 



Absorption of odors by milk, 78. 



Acid, adding of, to milk, 16; 

 butyric, 31 ; disposal of, waste, 

 23; handling of, 23; lactic, 

 production of, 44; measure, 17; 

 strong, 22 ; weak, 22. 



Acidity, calculation of, in milk, 

 47; of cream, 49; of milk, 47. 



Acids, fatty, 31 ; volatile fatty, 33. 



Adulteration of butter, 112; of 

 cream, 58; of milk, 41. 



Aerating milk, 86. 



Albumin, 5, 89; coagulation of, 5. 



Alkali, standard, 47. 



Alkaline tablets, 48. 



Apparatus, care of, 28. 



Ash, 6. 



Ash of foods, 132. 



Baboock's formula, 40. 



Babcock test, 13-28; reliability of, 



13. 

 Balanced rations, influence of, 129. 

 Bartlett test bottle, 61. 

 Boric acid in milk, 113. 

 Butter, adulterations of, 112 ; color, 



70; composition of, 69; fats, 29; 



hard, 29; judging, 73; melting 



point, 34; renovated, 113; soft, 



29; working of, 66. 

 Buttermilk, composition of, 67. 

 Butters, hard, production of, 126 ; 



soft, production of, 127. 

 Butyric acid, 31. 

 Butyrin, 31. 

 By-products of milk, 107. 



Calculation of acidity in milk, 47; 

 of rations, 139. 



Calibration of test bottles, 19. 



Caloric value of foods, 136. 



Carbohydrates, of foods, 134. 



Care of dairy utensils, 80 ; of milk 

 rooms, 81; of test bottles and 

 apparatus, 28. 



Casein, 5, 89. 



Centrifugal action, 21. 



Centrifuge, 17 ; action of, 21 ; speed- 

 ing of, 20. 



Cheddar cheese, 92. 



Cheese, composition of, 101 ; differ- 

 ent kinds of, 104; filled, 114; 

 making, 88-106 ; quick-ripening, 

 97 ; slow-curing, 97 ; skim milk, 

 114; testing of, 100; yield of 

 milk, 99. 



Churning, 62; abnormal creams, 

 65; exhaustive, 65; and grain 

 of butter, 65; influence of food 

 on, 64; influence of ripeness of 

 cream on, 63; influence of season 

 on, 64 ; influence of temperature 

 on, CA ; thick and thin cream, 64. 



Cleaning glassware, 27. 



Coarse fodders, influence of, in ra- 

 tions, 127. 



Cochrane, method of, 117. 



Cold curing of cheese, 98. 



Cold deep setting, 65. 



Color of milk, 70. 



Colostrum milk, 83. 



Composite sample, 24. 



Composition of butter, 69 ; of but- 

 termilk, 67; of fats, 29; of 

 fodders, 148-149; of grains, 147; 

 of milk, 1-12; of milk, individ- 

 ual cows, 8, 9. 



Condensed milk, 123. 



Corn, influence of, on butter, 126. 



187 



