TABLE OF CONTENTS. 



BOOK I. 



<Uia])tef Page 



I. Receivlug Milk and Cream 7 



II. Strength of Suliiliuric Acid 17 



III. Testing Milk and Cream 21 



IV. Acidity Tests 36 



V. Commercial Starters in Butt'-r .\iakiiiK Zd 



VI. Cream Ripening 70 



VII. Tlie Clmrning of Cream 8.!) 



VIII. Tlie Handling of Butter After Churning 101 



IX. Controlling Moisture in Buttf:r 114 



X. Butter Faults 134 



XI. Tire Art of Butter Judging ISO 



XII. (a) Pasteurization 170 



(b) Pasteurization of Millc and ('ream for City 



Supply 182 



XIII. Determination of Moisture i:i Butter 199 



BOOK II. 



DAIRY ARITHMETIC. 



I. Decimals 215 



II. The Overran 233 



III. Standardization of Milk and Cream and Butter 



Faf Values 253 



IV. Creamery Problems 273 



V. Discussion of Cream Tests ; 299 



