350 IXDEX. 



PAGE 



Salt, effect of, on keeping property of butter 2j8 



of, on removal of buttermilk 259 



in relation to water in butter 259 



undissolved, in butter 263 



Samples, average 104 



composite 99 



Sampling-tube 94 



Separation, advantages of centrifugal 129 



centrifugal * 129 



classification of centrifugal machines 133 



conditions affecting completeness of 139 



effect of speed as compared with diameter on 143 



factors governing richness of cream 137 



gravity 123 



heating milk for 118 



history and development of 130 



process of centrifugal 134 



results from different methods of 129 



Separator farm, introduction and development in Iowa 146 



reasons for introducing 147 



Separator slime, composition of. 144 



Sewage-disposal plants, cuts of 278 



Score-cards for butter 287 



Shallow-pan creaming 123 



Skimmed milk, apportioning 97 



Standards, legal, for milk 314 



Sterilization 173 



Statements, annual. . '. 114 



patrons' monthly 113 



Starter cans 325 



Starters, amount to use 196^ 224 



definition, history, and classification 216 



inoculation 220 



length of time to carry 222 



over-ripening and under-ripening of 223 



preparation of 217 214 



Sugar and curd in butter 282 



in milk jg 



Streaked butter 263 



Table showing amount of acid produced from a definite amount of sugar 



in cream ripening 214 



effect of temperature on growth of bacteria 46 



fat and total solids of milk from various breeds 68 



number of acid- and non-acid-producing germs in ripe 



cream 211 



profits and losses in keeping cows 67 



