266 



lyuEX 



rage 

 Butter f;it, physical properties 



of 13 



, soluble 14 



, specific gravity of 14 



— flavor 138 



— granules 107 



— judging 134 



— , marketing 117 



— milk, calculating amount of. 129 



.composition of 251 



distribution 132 



— packages , . .114 



— packing 114 



— printer 116 



— prints 115 



— salting 107 



— sample for scoi iniT 140 



— score cards 136. 137 



— slips 248 



— , texture of 139 



— trier 140 



— . washing of 107 



— . water content of 256 



— , working 110 



Butyric acid 15 



— fermentation 46 



By-laws of creamery associa- 

 tion 255 



Calculating amount of butter 



milk 129 



skim-milk 128 



— dividends 119 



— milk solids 38 



— speed and size of pulleys .188 



of tester 32 



Calibrating milk bottles 37 



Cans, starter 97 



— . weigli 11 



Care of milk and skim-milk 233 



Casein 16 



Cash book 144 



Chromogenic fermentations 49 



Churning 100 



— . difficult 112 



— . influences on 100 



— operations ]l)5 



— temperature 101 



Page 

 Churning temperature, rule for. 102 



— . theory of 100 



Churns 103 



— . cleaning 112 



— , combined 103 



— . Dlsbrow 105 



— , gas in 107 



— , preparation of 105 



— , speed of 103 



— , straining cream into 106 



— . Victor 104 



Cleaning cliurns 112 



— test bottles 31 



Cleanliness and cleaning 2.5S 



Cocks, gauge 168 



Color, kinds of 106 



Colostrum milk 18 



, composition of 18 



, physical properties of . . . . IS 



Cooling with ice water 77 



. table for 79 



Composite samples 51 



, care of 54 



, frerjuency of testing 55 



— sampling 51 



— test .I'ar 50 



. double set of 56 



Composition of butter 250 



. butter fat 14 



, buttermilk 251 



cream 250 



milk 12 



skim-milk 251 



Compressor, air 77 



— . ammonia 232 



, power required to oper- 

 ate 233 



Conn, mentioned 43,46 



Connecting rod 182 



Contents, table of 9 



Constitution of creamery as- 

 sociation 253 



Co— operation 213 



— of butter maker and patron. 215 



Co-operative creameries 213 



. management of 215 



. methods of organizing. . .213 



C(n-rosive sublimate .52 



