XIV 



CONTENTS 



Testing butter for fat . 

 Butter-moisture tests . 



Cornell butter-moisture test 

 Taking the sample 

 Preparing the sample for testing 

 Operation of the test 

 Test for salt in butter 

 Apparatus 

 Reagents 

 Making the test 

 Whey butter 

 Renovated butter' 

 Method of working some creamery problems 



Computing the percentage of fat in a vat of cream 



after starter is added 

 Value of salted versus unsalted butter 

 Computing the amount of cream necessary to make 



a cream-gathering route profitable 

 Creamery dividends .... 

 Computing the rate in a cooperative creamery 

 Computing the average price of butter for one year 



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CHAPTER IX 



Cheddar Cheese 



Composition of cheese . 



Quality of milk for cheese-making 



The Wisconsin curd test 

 Relation between the composition of milk and the yield 



and composition of cheese 

 Method of making cheddar cheese 



Publow acid test . . . 



Directions for using the acidimeter 



Amount of acid to be developed at each stage 



Rennet tests . 



Proper degree of ripeness 



Coloring the milk . 



Adding the rennet 



Pepsin .... 



Manipulating the curd . 



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