Physical changes in cream. .......... 0... cee ee eee ee eee ceseeseeeene 210 
Proteids in milk, as a cause of mottles in butter.............0..00e00- 264 
KAS Of sss aynte cap Soe tar asers de ltd poe ga caBio ae 4d 14 
Quevenne lactometer. .. 1.0... cece cece cee teens cence euenaeees 33 
Rancid butter, causes Of... 02... cece ec eee eeeeeecuneees ll 
Receiving milk and cream... 2.2.2.0... 0.0 c cece cece eee ence ee eeees 78 
Richness of cream from centrifugal separator................-0ee000- 137 
from gravity separation... ..............0ccee ees 125 
Ripening cream, artificial....... 0.0.0... e ccc ccc cence ees 199 
kinds of acids produced from................eeeee0- 214 
Naturals sie eciiys adnon de tencas alba S ee eR eG Rekha aes 198 
PUrpOses:OF cis cna tews cde hes cea hd duaed nates enw ne xia 187 
stirring of cream during.................cceeeeeeeee 197 
WOM PETALUTO. geod ans dco timate Yeeating gates ees Maas 194 
testing cream for acidity during..................... 205 
when churned every other day.................00005 201 
Salting butter, amount of salt to use......... 0... c cece eee eee eae 256 
effects of, on keeping property of butter. .............. 258 
PUPPOSEOF, nai ado aiwad cule cna gee caawe boneneaid 256 
WIth: DEINE. )e eae. d cole ak wend ae bad ea OOM aR eS 264 
Salt, as a cause of mottles......... 0.0... e ene eee 263 
composition of American and Danish......................-0005 262 
condition of, when added to butter... ................ cee eee 261 
effect of, on keeping property of butter. ....................000. 258 
of, on removal of buttermilk...................0..00 0c eee 259 
in relation to water in butter..........0 0.0. 259 
undissolved, in butter. ......... 20.2. cece eee cece ec eee eee eeees 263 
Samples; average scans es deowese eae tose unme $e eeules peules gaa de 104 
COMPOBIGS, a dscns hs sie R se hand fie yds Seg antinn « hhw Man gree eater cace 99 
DamMpling=tube: os. v ci eeics cacewind ieee soreneaus yes sad ae duelees 94 
Separation, advantages of centrifugal. ......................0.. 000 129 
Centrifugal. sis: scsssan 26 sees desig ee Ya tae ce abbey mag ots 129 
classification of centrifugal machines. .................... 133 
conditions affecting completeness of....................0. 139 
effect of speed as compared with diameter on............. 143 
factors governing richness of cream...............-...085 137 
PVAVILY oe Sis nis Gases bse VEER SOR Bee Gas Se ein sauna hake a ees 123 
heating milk for... 2.0.0... 0 ce eee eee cece e eee eee 118 
history and development of..................0... ee eeuee 130 
process of centrifugal... . 1.1... cee cece cece ence cece eee 134 
results from different methods of...............2-..0002 129 
Separator farm, introduction and development in Iowa................ 146 
reasons for introducing. ........... 0. cee ce ce eeeeeee 147 
