268 



INDEX 



Melick, C. W., 174. 

 Mendel, L. B., 15, 16, 17. 

 Meyer, H. F., 195, 201, 208. 

 Meyers, John H., 164. 

 Miehels, John, 130. 

 Milk, acidity test, 260. 



care of, 35. 



definition, 233. 



-fat, composition of, 8. 



-fat, definition, 233. 



plant, definition, 234. 

 Miller, L. F., 165. 

 Mills, H. C, 131, 132, 133, 144. 

 Mohler, John R., 96. 

 Moisture, control, 144. 



creamery men should control, 146. 



in butter, 142. 



incorporation, 144. 



natural amount in butter, 146. 



test of butter, 254. 



variation in butter, 143. 

 Mortensen, M., 95, 101, 102, 103, 



106. 

 Mottles, 149. 



Neatness, 27. 



Neutralizing acidity in cream, 84, 



87, 88. 

 Norton, R. P., 8, 11, 217. 

 Nuttall, W. H., 129. 



Operator, essential consideration, 



51. 

 Osborne, T. B., 15, 16, 17. 

 Over-run, definition, 234. 



factors that affect, 147. 



in the creamery, 147. 



on the farm, 147. 



Package, preparation of, 142. 



when scoring, 193. 

 Packages, for storage, 142. 



retail, 154. 



retail, market requirement, 204. 



wholesale, 153. 



wholesale, market requirement, 

 203. 

 Packing butter, 141. 

 Palmer, Leroy S., 130, 131, 148. 



Parcel post, 205. 

 Pasteurization, 90. 



and cooked flavor, 102. 



comparison of holder and con- 

 tinuou.s methods, 102, 103, 

 104. 



cost of, 106. 



definition, 234. 



effect on buttermilk test, 101. 



effect on flavor, 92. 



of sour cream, 105. 



of thin cream, 105. 

 Pasteurizer, operation of, 102. 

 Patrick, G. E., 164, 175. 

 Patron, definition, 234. 

 Pearson, R. A., 233. 

 Pickerill, H. M., 154. 

 Potteiger, C. R., 95, 168. 

 Potts, A. E., 239. 

 Potts, R. C, 196, 201, 208. 

 Price, determination of, 196. 



effect of storage, 186. 



how reported, 195. 

 Prices, butter and other foods, 14. 



from 1840 to 1916, 198. 

 Printing butter, 155. 



proper weight, 157. 

 Protein, composition of, 12. 

 Prucha, M. J., 37. 



Rahn, Otto, 115, 166, 170, 172, 179, 



182. 

 Raitt, J. A., 143, 145. 

 Rasmussen, Fred, 147. 

 Reakes, C. J., 168. 

 Receiver, definition, 234. 

 Reid, A. H., 155. 

 Reid, H. A., 168. 

 Renovated butter, 216. 



method of manufacture, 217. 



raw material, 216. 

 Renovating butter plant, 216. 

 Richmond, H. D., 8. 

 Ripening cream, demand of trade, 

 121. 



in a creamery, 116. 



on a farm, 119. 



relation of temperature and 

 inoculation, 120. 



