TABLE OF CONTENTS. 



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Chapter I. ]\Iilk 1 1 



Chapter II. The Babcock Test 23 



Chapter III. The Lactometer and Its Use 34 



Chapter IV. Bacteria and Milk Fermentations 42 



Chapter V. Composite Sampling 51 



Chapter VI. Creaming 57 



Chapter VII. Cream Ripening 6'^ 



Part I. Theory and Methods of Ripening 68 



Part II. Control of Ripening Process.... ■jt, 



Part III. Cream Acid Tests 81 



Chapter VIII. Starters 88 



Chapter IX. Chnrning 100 



Chapter X, Packing and Marketing Butter 114 



Chapter XI. Calculating Dividends 119 



Chapter XII. Theoretical Overrun 128 



Chapter XIII. Distribution of Skim-milk and Buttermilk. 130 



Chapter XIV. Butter Judging 134 



Chapter XV. Location and Construction of Creameries.. 141 



a. Model Creamery Illustrated 143 



b. Cost of Building 158 



c. Cost of Equipment 159 



Chapter XVI. Creamery Mechanics 165 



a. The Steam Boiler 165 



b. The Steam Engine 179 



c. Calculating Size and Speed of Pulleys. . 188 



d. Friction : Its Advantage and Disad- 



vantage 191 



e. Tools, Packing and Steam Fittings 194 



f. Valves 196 



g. Lining up Shafting 198 



Chapter XVII. Pasteurization as Applied to Butter Making 200 



Chapter XVIII. Co-operation 213 



. Chapter XIX. Detection of Tainted or Impure Milk 219 



