INDEX 



189 



Illegal milk, 41. 



Indicator, 46. 



Influence of foods on quality of 



butter, 127, 128 ; of water on milk 



supply, 83. 

 Iodine absorption, 33. 



Judging butter, 73. 



Lactic acid, determination of, 45 ; 

 ferments, 43; production of, 44. 

 Lactocrite, 116. 

 Lactometer, its use, 35-42. 

 Lactose, 5. 

 Laws, Dairy, 117. 

 Limburger cheese, 104. 

 Loss of fat In skim milk, 57. 

 Losses of fat in butter making, 67. 



Maintenance ration, 131. 



Mare's milk. 111. 



Market milk, 119-130. 



Measuring acid, 16; milk, 15. 



Melting point of fats, 34. 



Method of cheese making, 93-94. 



Methods of creaming, 54. 



Milk, absorption of odors by, 78; 

 acidity of, 47; ash, 6; as hu- 

 man food, 123; by-products, 107 ; 

 changes during transportation, 

 120; cheese, yield of, 99; color 

 of, 70; complexity of composi- 

 tion, 1; composition of, 1-10; 

 composition of, individual cows, 

 8-9; condensed, 123; contami- 

 nated by soil, 78 ; fats, 3 ; from 

 diseased animals, 76; gases 

 in, 86; germ content, 77; il- 

 legal, 41 ; influence of storage 

 in stables on, 77 ; mixing of 

 samples, 14; pails, washing of, 

 80; pasteurizing of, 121; pipette, 

 15; proteids, 88; rooms, care of, 

 81 ; sanitary condition of, 75-87; 

 secretion, 125; .serum, 1; solids, 

 2 ; solids, calculation of, 40; spe- 



cific gravity, 36 ; sterilized, 121 ; 

 sugar, 7; sugar, fermentation 

 of, 43 ; supply, influence of tu- 

 berculosis, 76; testing, 13-28; 

 testing, importance of, 13; water 

 in, 2; yields, 9; urea in, 76. 



Nutrients, 131. 

 Nutritive ratio, 137. 



Oats, influence of, on butter, 127. 

 Oleomargarine, 112; tests for, 112. 

 Organic matter of foods, 133. 

 Overruns, 71. 



Palmitin, 31. 

 Pasteurizing milk, 121. 

 Pipette, milk, 15. 

 Potassium bichromate, 24. 

 Preservatives in milk, 113. 

 Proteids of foods, 133 ; of milk, 88. 



Quick ripening of cheese, 97. 



Ratio, nutritive, 1^7. 

 Ration, calculation of, 1.39. 

 Rational feeding, 131-146. 

 References, 161-185. 

 Rennet, 90; test, 91. 

 Renovated butter, 113. 

 Review questions, 151-160. 

 Ripening of cream, 59. 

 Roots, value of, in ration, 142. 

 Roquefort cheese, 105. 



Salt, dairy, 66. 



Samples, mixing of milk, 14. 



Sampling frozen milk, 26; milk, 



14. 

 Sanitary condition of milk, 75-87. 

 Saponification of fats, 33. 

 Secretion of milk. 125. 

 Selection of foods for ration, 137. 

 Separators, efficiency of, 57. 

 Separator slime, 57. 

 Serum, milk, 1. 



