INDEX TO CHAPTER III. 



STANDAKDIZATIOIf OF MILK AND CBEAM AND 

 BUTTER FAT VALUES. 



I'ar. No. I'age. 



43. (.'oii'eet stiiiiclarclization 2.5.'} 



44. E.Yteiit of losses 254 



45. Losses on creiiin 255 



46. Problems in standardization 257 



47. When whole milk is used 2Co 



48. Standardizing whole milk 203 



49. How to use viscogen as a thickening agent 2G5 



50. A few suggestions on the use of viscogen in com- 



mercial cream 266 



51. Butter fat values 260 



52. Problems with explanations 268 



53. Comparative values 269 



54. The value of butter fat in cream 270 



