-102 INDEX 



PAGE 



( )\crrun, (Icnnil Inn and ( all iilaf ii'i) I'f i^^ 



farli.i-s Kii\fnnn).^ i,:i,^ 



wlial sliciuld it l)L- 1,55 



Packing Ijnttcr 294, 360 



kind and slylf of parka,",!' 294 



lor sliira/ji-' ,560 



trcatniLiU <>\ fnl ^, ])ri'\i(,us in 300 



I'alniilin 1 4. 1 1 



("'araHinint,' of (nlis 502 



Parchment pajier, tri-alnicnl (jf 304 



I*astcurLzation, adxanta^cs of 201, 214 



cost of 212 



definition 2or 



disadvantaKer, of 214 



good milk and t nam im|Hii-|ant 204 



methods of 20S 



sanitation 20') 



Storch Test for 201 



temperatures 202 



Pasteurizers, durability and efficiency 210 



Paying for fat in cream as compared with fat in milk 14,5 



Proteids in milk, as a cause of n:otlles in kutUr 280 



kinds of 16 



Quevenne lactometer 34 



Receiving milk and cream 0^ 



Richness of cream from centrifugal separator 81 



gravitj' separation 151 



Ripening cream, definition 215 



degree of acidil\' to ripen to 224, 248 



kind^ of at id,-. jiroiliM ed from 21 5. 217, 220 



mixing starter with 1 nani 221 



objects of. 21,:; 



temperature 220 



tests fc<r acidity 221 



Hall, as a cause of nioti les 270 



c omfiosilion of Amerii an and 1 lanisli 278 



condition of, when addrd lo hnl ler 277 



effect of, on keeping properly of liulli r 273 



remo\ al of buttenr ilk 275 



in relation to water in bill In- 275 



kind and condilioii of 277 



midlssoK'ed, in butler 278 



Salt test, chemical ihanges 288 



features of 2!>y 



