INDEX 399 



PAGE 



Fat, in milk glyccrides of lo 



glycerine in 15 



melting-point of 10, 14 



memlirane enveloping fal globules 11 



microscopical appearance of g 



non-\'olatile 14 



paying for, as compared with fat in cream 143 



properties of 10 



separation of 149 



size of globules 8 



testing for 98, 99, 103, 107 



volatile 13 



Feeds, efTects on millc 79 



Fermentations, detection of 67, 94 



\'arious kinds of 67, 71,73 



Ferments in milk, classification of en/.ymes 54 



favorable and unfa\'ora le conditions for 55, 58 



Fibrin 22 



Filtration of water 2O6 



methods and eftects of 266, 2O9, 270 



Flavors of butter 323 



milk 20, _^2, 40 



Food for bacteria 55 



Formula for calculating churn yield 135 



cream-raising coefficient 140 



dividends 137 



overrun . 133 



solids in milk 35 



Frozen milk, effects of freezing 123 



Galactasc in milk 22 



Garlic, removal of Oavor 327 



eradication of 328 



Gases in milk, eliminating 21 



kinds and sources of 20 



Gerber fermentation test 95 



Glassware for Babcock test 99 



Grading milk and cream 92 



Gravity separation, different systen s of 35> 49 



CJritty butter 278 



Heat, effects of, on properties of milk 38, 96 



Heating milk pre\ious to skimming 145 



Hydraulic method of sefjaration 153 



Hvdrogen peroxide 202 



