IX HEX 401 



PAGE 



Milk, riipy 68 



salt\- 66 



sampling of 1 18 



frozen, cl nri cd, ai,(l Miur i 22. 1 23 



secretion of, conditions affcctinf; 28 



theories 26 



from sick cows 72 



specific gravity of 33 



specific lieat of 38 



variation in quality of, and causes 74 



water of 6 



Milk and its f)roducts as foods 43 



biological classification 45 



a>h 46 



proteins. ... . 46 

 unidentified sulislance 



in n ilk fat. , 47 



chemiial 1 la.^jiticalion .44 



Milkint; frequency' of 75 



manner of 76 



Moisture control. 312 



factors that aifl in 318 



te.its <if butter , 203 



Mold, in butter 304 



on butter 306 



conditions fa- orahle to growth 307 



discolorations ... 307 



propagation 307 



sources of 307 



Mottles, causes of, in butter 279 



kinds <if 281 



pre\'ention of 284 



Natural starters, preparation of 226 



Neutralization, " neutralization" of cream 183 



neutralization of cream for butter-makmg 1S4 



neutralization, principle of 183 



other neutralizers. . 199 



pints of lime mixture rer|uired to reduce acidity to .25 per 



cent (Table I 196 



the preparation and u=e of lime as a neutralizer 102 



Non-\-olatile fats 14 



Nuclein in milk 22 



Oil separator 385 



Olein, effect of variation of, on softness of butter 14 



Opacity of milk 3^ 



