344 INDEX. 



PAGE 



Breeds, composition of milk from various 68 



Brine, for mechanical refrigeration 327 



properties of NaCl and CaCl 327 



Brme, salting butter with 264 



soaking tubs in 271 



Butter, appearance of 292 



color of 238, 291 



composition of 281 



cost of manufacturing 278 



classification ar.d grades of, as outlined by N. Y. Mercantile Ex- 

 change 292 



exportation ct 307 



flavor of 290 



judging and grading of 286 



keeping in creame.ne.^ 276, 310, 313, 314 



making of, on farm 169 



mottled, causes and remedy 263 



packing of 271, 275 



printing of 274 



rancid, and cause of H 



saltiness of 292 



storing in creameries 276 



texture or body of 290 



test for water in 87 



washing, and kind of wash-water 247 



working of 266 



Buttermilk 227, 232, 247 



Butyrin 13 



Calculation of amount of salt to add to butter 256 



of average per cent fat 105 



of churn yield igt) 



of cream-raising coefficient 113 



of dividends 109 



of overrun 107 



of solids in milk 35 



of speed, pulleys, belts 331 



Cans, starter 225 



Care of cream on farm igg 



Casein in milk, condition of I5 



Centrifugal separation of cream I29 



Changes in milk and cream, chemical, physical, and biological 210 



Chemical changes in ripe and over-ripe cream 213, 215 



Churn, keeping in good condition 245 



Churn yield, calculation of I09 



Churned milk, sampling gg 



