188 



INDEX 



Cost and value of foods, 144. 



Cottage cheese, 105. 



Cotton-seed meal, influence of, on 

 butter, 126. 



Cream, 49-61 ; acidity of, 49 ; adul- 

 teration of, 59 ; amount of, from 

 milk, 50; composition of, 50; 

 heating of, 59; raising by dilu- 

 tion, 61 ; ripening of, 59 ; separa- 

 tors, 54; test bottle, 51 ; testing, 

 61 ; thick, 50 ; thin, 50 ; viscosity, 

 58 ; weighing of, for testing, 53. 



Creaming, gravity process, 54 ; in- 

 fluence of delay, 60 ; methods of, 

 54 ; milk, temperature of , 58 ; of 

 mixed milks, 61. 



Crude fat, 135. 



Crude fiber, 135. 



Cultures, 59. 



Curd, grinding of, 94. 



Curd knife, 93. 



Curing of cheese, 97. 



Dairy laws, 117. 



Dairy salt, 66. 



Dairy utensils, care of, 80. 



Delay in creaming, 60. 



Detection of the skimming of milk, 



39; of the watering of milk, 



69. 

 Determination of lactic acid, 45. 

 Digestible nutrients of foods, 138. 

 Dilution, cream raising by, 61. 

 Disease and foul air, 79. 

 Dividends, 72. 

 Dry matter, 132. 



Edam cheese, 105. 



Enzymes and cheese ripening, 97. 



Exhaustive churning, 65. 



Fat, feeding of, in ration, 126 ; glob- 

 ules, 4 ; size of globules, 4 ; losses 

 of, in skim milk, 57 ; losses of, in 

 butter making, 67; reading of, 

 in test, 18. 



Fats, composition of, 29; food 

 value, 32; melting point, 34; 

 milk, 3; present in butter, 29; 

 properties of, 29-34; saponifica- 

 tion of, 33 ; specific gravity, 34. 



Fatty acids, 31. 



Feeding of dairy stock, 144; skim 

 milk, 107 ; value of whey, 100. 



Fermentation of milk sugar, 43. 



Ferments, lactic acid, 43. 



Fibrin, 86. 



Filled cheese, 114. 



First milk, 10. 



Flavors imparted by foods, 128. 



Fodders, coarse, influence of, in 

 rations, 127. 



Food value of milk, 123. 



Foods, caloric value of, 136; car- 

 bohydrates, 134; crude fat of, 

 135 ; crude fiber of , 135 ; influence 

 of, on butter, 127, 128 ; selection 

 of, for ration, 137 ; uses of, by 

 body, 131. 



Fore milk, 10. 



Formalin in milk, 115. 



Formula, Babcock's, 40; Hehner 

 & Richmond's, 41. 



Foul air and disease, 79. 



Frozen milk, sampling of, 26. 



Gases in milk, 86. 



Gerber's Butyrometer, 116. 



Germ content of milk, 77. 



Glassware, cleaning of, 27. 



Globules, fat, 4. 



Gluten meal, influence of, on 



butter, 127. 

 Glycerine, 31. 

 Gouda cheese, 105. 

 Grain of butter, influenced by 



churning, 65. 

 Gravity creaming, 54. 



Hard butters, production of, 126. 



Heating of cream, 59. 



Hehner & Richmond's formula, 41. 



