INDEX 397 



PAGE 



Churning, amount for a , ,- 



color. . . ->' ^ 

 -j.> 



conditions affecting 240 



definition of 2^0 



degree of ripeness 248 



difficult, causes and remedy for 2^8 



mixed, sweet, and sour cream 258 



nature of agitation for 240 



richness of cream for 245 



size of globules 252 



straining of cream |ire\ious to 2^3 



temperature 240 



when to stop 2';s 



(."itric acid in milk 22 



C'(jl(l storage ^^2 



benefits of jc;^ 



cost of ^ ;; r 



historj' of ^j2 



mechanical refrigeration 3SJ.3'-'i. 575 



Cold storage butter, should it lie branded 356 



Color, butter 253, 341 



Coloring matter in milk 22,32 



Commercial starters 227 



preparation and use of 230 



Composite samples 127 



arrangement and care of 128, i 2g 



preser\'ativcs for 127 



sampling apparatus for. 122 



Composition, of butter 300 



acts and rulings as to 309 



analysis thirt.\' years ago 315 



of colostrum milk O3 



compounds for increasing \-ield 310 



control of moisture 312 



of dairy salts 278 



different kinds of milk 5 



need for regulations 311 



of salty milk 66 



separator slime 166 



tuberculous n ilk 73 



Continuous method of pasteurization 20S 



" Cooley " method of cream separation 150 



Cooling facilities, for creameries 362 



cooling s\'stems 362 



mechanical refrigeration 3S.l< .if>3, 375 



natural ice 363 



