xu 



TABLE OF CONTENTS 



dealer, 185 ; Butter, gathered cream, 186 ; But- 

 ter, ladled, 187; Butter, ranch, 188; Butter, 

 renovated, or process, 189 ; Butter, sweet, 190 

 Butter, sweet cream, 191 ; Butter-trier, 192 

 Butter, whey, 193; Butter, whole-milk, 194 

 Buttermilk, 195 ; Buttermilk, artificial or com- 

 mercial or cultured, 196 ; Dairy, 197 ; Cheese, 

 198 ; Cheesery or cheese factory, 199 ; Central- 

 izer, 200 ; Cream, 201 ; Creamery, 202 ; Com- 

 mission merchant, 203 ; Homogenized milk and 

 cream, 204; Margarine, 205; Milk, 206; Milk- 

 fat, 207 ; Milk plant, 208 ; Over-run, 209 ; Pas- 

 teurization, 210; Patron, 211; Receiver, 212; 

 Skimmed-milk, 213 ; Starter, 214 ; Sterilization, 

 215 ; Thoroughly scalding, 216. 



CHAPTER XVII 



Testing 



236-264 



Important factors in Babcock test, 217 ; Han- 

 dling of composite samples, 218 ; Sampling sour 

 milk and cream, 219 ; Sampling frozen milk and 

 cream, 220 ; Sampling whole milk, 221 ; Testing 

 whole milk, 222 ; Samphng cream, 223 ; Testing 

 cream, 224 ; Sampling skimmed-milk and butter- 

 milk, 225 ; Testing skimmed-milk and butter- 

 milk, 226 ; Sampling butter, 227 ; Testing butter, 

 228. Moislure-lest of Butter : Sampling, 229 ; 

 Testing, 230. Salt Test of Butter : Sampling, 231 ; 

 Testing, 232 ; Notes on the Chemistry of the salt 

 test, 233. Acidity Test of Milk or Cream: Sam- 

 pling, 234 ; Testing, 235 ; Notes on the chemistry 

 of acidity, 236. General Notes of Tenting: Sys- 

 tem, 237 ; Conveniences for testing, 238. 



Index 



. 265-270 



