INDEX. 



PAGE 



Abnonnal milk 54 



Acid, butyric, caprio, caprylio, myristic, oleic, palmitic, stearic 14 



carbonic, hydrochloric, phosphoric, sulphuric 18 



citric 20 



lactic 213 



salicylic 99 



sulphuric 85 



tests 80, 208, 206 



Acidity of milk 78 



of ripened cream in relation to richness of cream 209 



of starters 223 



tests for 208 



Adhesion of milk 37 



Albumen in milk 16 



Albuminoids in milk 14 



Alkali of various strengths for measuring acid in milk and cream 80 



Amphoteric reaction of milk 32 



Antiseptics 48 



Babcock test for fat 84 



causes and remedies for common detects in clear- 

 ness of fat in 87 



Bacteria in milk, aroma and fla^-or producing 187 



as a cause of deterioration of butter 11 



classification of 50 



conditions favoring development of 45 



desirable and undesirable in cream ripening 189 



number of, in milk 51 



size and shape of 45 



sources of 52 



unfavorable conditions for 48 



Biological changes in ripening cream 210 



Boiler, cleaning of, priming of 332 



firing with wood and coal 330 



343 



