INDEX TO CHAPTER IV. 



PROBLEMS EELATING TO THE RECEIVING AND 

 SEPARATING O'E MII.K. 



Par. No. Page. 



55. Find the amount of butter fat in milk 273 



5C. Find butter fat losses in skim milk 274 



57. Find per .cent of cream from milli 275 



58. Find per cent of cream from milk when other fac- 



tors are known 275 



59. Find amount of cream from milk 27C 



60. Find amount of cream when other factors are 



known 277 



61. Find amount, of cream, butter fat losses 1%%.... 27<S 



62. Find skim milk lbs. from any quaantity of milk. . 279 



63. Find approximate test of cream 280 



64. Find approximate average test of skim milk 281 



65. Table of relative loss in skim milk 282 



66.. Promiscuous problems 283 



B. Problems Pertaining to Cream Ripening. 



67. Find lbs. of starter to add to cream 285 



68. Knowing per cent of starter added, find lbs 286 



69. Find per cent of starter added to cream 286 



70. Find acidity of cream after adding starter 288 



71. Find acidity of cream before diluting 289 



72. Promiscuous problems 290 



73. Problems bearing on the manufacture of butter. . . 291 



74. Find per cent of fat in buttermilk 292 



75. Pounds of butter that can be made 293 



76. Find per cent of fat and moisture in butter 294 



77. Promiscuous problems 295 



