266 



INDEX 



Buttermilk, artificial, commercial, 

 or cultured, definition, 231. 

 definition, 231. 

 sampling, 250. 

 testing, 251. 



Carefulness, 27. 

 Centralizer, definition, 232. 

 Cheese, definition, 232. 

 Cheesery or cheese factory, defi- 

 nition, 232. 

 Chemistry, acidity test, 261. 



of salt test, 259. 

 Churn, cleaning, 24. 



cleaning a musty churn, 25. 

 Churning, effect of abnormal micro- 

 organisms, 135. 



effect of amount of cream in 

 churn, 134. 



effect of condition of milk-fat, 

 129. 



effect of milk-fat globules, 133. 



effect of richness of cream, 128. 



effect of ripeness of cream, 128. 



effect of speed of chum, 135. 



effect of temperature, 126. 



factors in, 126. 



history of, 123. 



steps in, 135. 

 Churns, large, 124. 



simple, 123. 

 Color, amount to use, 136. 



artificial, 149. 



faded, 152. 



how to add, with salt, 137. 



mottles, 149. 



natural, 148. 



when scoring, 192. 

 Commission merchant, 232. 

 Composite samples, 237. 

 Cooling, effect of stirring, 46. 



milk, methods, 44. 



milk, reasons for, 40. 



tanks, 44. 

 Cooper, W. F., 129. 

 Cooper, W. H., 95, 101, 102, 103. 

 Cost, effect of storage, 185. 

 Cream, acidity test, 260. 



care of, 35. 



Cream, control of fat content, 68. 



definition, 232. 



factors affecting test, 73. 



ripening, 108. 



ripening in a creamery, 116. 



sampling, 244. 



separation, 52. 



testing, 248. 



when ripe, 121. 

 Creameries, size of, 4. 

 Creamery, definition, 232. 



equipment, 29. 



first one built in U. S., 3. 



influence of buildings, 33. 



influence of surroundings, 33. 



operators, 28. 



poorly arranged, 32. 



well-arranged, 30. 

 Cuddie, D., 168. 

 Curd, amount in butter, 11. 



composition of, 11. 



Dairy, definition, 231. 



school, first one organized, 5. 

 Davis, Brooke J., 93, 95, 168, 180. 

 Davis, Marguerite, 15, 16. 

 Dean, H. H.; 175. 

 Definition of terms, 228. 

 Distributors' margins, 208. 

 Doane, C. F., 212, 213. 

 Dotterrer, W. D., 99, 100. 



Eckles, C. H., 10, 130, 131, 132, 



133, 134, 148, 172. 

 Elgin, market, 202. 

 Enzymes in butter, 180. 

 Ewing, P. v., 129. 

 Exchanges, history of, 194. 



Farrand, Bell, 179. 

 Farrell, John J., 102, 103, 223. 

 Farrington, E. H., 95, 101, 211. 

 Fat loss in whey, 211. 

 Flavor, basic, 160. 



effect of acidity on storage butter, 

 174. 



effect of individuality of the cow, 

 172. 



effect of pasteurization, 171. 



