Index. 



297 



standards of purity, Government 

 for milk and its products, Z5i. 



Starch in cream, 'ITM. 



Steam turlilne testers, 61. 



Stoltes' acidity pellets, 12T>. 



Storcli's test, ■J.A8. 



Sulfuric acid, 64 ; table showing 

 strength of, 67 ; testing strength 

 of, 05. 



Sweetened condensed milk, Bab- 

 cock test for. 1)9. 



Swedish acid bottle, 47. 



Swedish acid tester, 07. 



Tank for cleaning test bottles, 43. 

 Temperature of turbine testers, 



36 ; of fat when tests are read. 



36 ; of milk, Influence on tests, 



Test bottles, .''.0, 88; apparatus 

 for cleaning, 41, 44 ; calibration, 

 48 ; cleaning, 41 ; cream, 79 ; 

 drulnlng-ruck for, 4;i ; marking, 

 H9 ; skim milk, 9;; ; rack for use 

 In creameries and cheese facto- 

 ries, KiU ; tank for cleaning, 43. 



Testers, 54 ; ascertaining speed of, 

 58 ; electrical, G3 ; hand, 60 ; 

 power, 61. 



Testing cows, number of tests re- 

 quired during a period of lacta- 

 tion, 147. 



Testing milk and Its products, 1 ; 

 on the farm, 142. 



Test sample, size of, 153. 



Tests of cows, official, 150. 



Thermometer scales, comparison 

 of, 282. 



Thfirner's method, 5. 



Total solids in milk, 10 ; determi- 

 nation, 221. 



Trowbridge method of calibration, 

 49. 



Turbine testers, 01 ; hot. errors In, 

 30. 



\'olatile acids in butter fat, de- 

 termination, 241. 



Wagner skim milk bottle, 94. 



Waste acid jar, 40. 



Water, calibration with, 48 ; deter- 

 mination of, in butter, 231, 233 ; 

 in cheese, 243 ; in milk, 220 ; 

 reservoir for, 70 ; to be used in 

 the Babcock test, 69. 



Waterhouse test, 243. 



Watering of milk, detection of, 

 116 : watering and skimming, de- 

 tection of, 117. 



Weights and measures, comparison 

 of metric and custom.ary, 284. 



Wcstphal balance. 21'.i. 



Whey, 22 : Balicoek t.'st for. 94 ; 

 chemical analysis. 228 : composi- 

 tion, 258 ; detlultlou. 2.-iii. 



X^'inton cream bottle, the, 79. 



Wisconsin creamery butter, sum- 

 mary of analyses, 189. 



Wisconsin curd test, the Improved, 

 137. 



Wisconsin high-pressure oven test, 

 for water In liutter, 238. 



Wollny refractiiinetiT. 9. 



World's I"'alr lireed tests, compo- 

 sition of butter from. 18-s : varl 

 atlon in quality of milk, lo.'t. 



Yield of butter, calculation of, 

 187, and butter fat test, 187; 

 from dlBferent grades of milk, 

 192 : table showing, from 1 to 

 10.000 lbs. of milk, testing 3 to 

 5..'> per cent.. 278. 



I'ield of cheese, calculation of, 

 199 ; relation between, and qual- 

 ity of milk. 200 ; table showing, 

 corresponding to 2.5 to 6 per 

 cent, of fat, with lactometer 

 readings of 26 to 36. 281. 



