404 INDI'-.X 



PAGE 



Table showing effect of temperature on growth of bacteria 56, 57 



fat and total solids of milk from various breeds 76 



Taints in milk, eliminating 2 1 , 40 



sources (jf 20 



Temperature, churning 240 



duration of 245 



effect of, on bacterial t'rowth 5O, 57 



for storing butter 296 



pasteurization 202 



ripening 220 



sejjaration 145 



wash-water . . . ■ 263 



Tests, acid 94, 221 



fat 97 



in butter 107 



buttermilk and skim-n ilk loi 



cream , 99 



milk 98 



Tests, fermentation 94 



pasteurized milk 201 



Total solids in milk, variation of 5 



Tubs and boxes, paraffining of 302 



styles of 294 



treatment of 300 



Udder, external appearance of 30 



internal structure of 2;!, 



Urea in milk 22 



Utensils, cleaning 1 2^, 106 



Variation of fat in cream, causes of 81 



amount of water or skim milk used to hush the bii\\l 90 



cream screw adjustn.ei.t 82 



rate of inflow 85 



richness of milk 83 



speed of machine 87 



temperature of milk 88 



Variation of fat in milk, causes of 74 



advance in lactation 78 



age of cow 78 



breed of cows 75 



condition of cow So 



environment 80 



fceil of cows 79 



fore and after milk 77 



individuality of cows 74 



manner of milking 76 



time between milkings 75 



