NEw YorK AGRICULTURAL EXPERIMENT STATION. 
Fat, effect on antiseptic value of chloro- 
form, 20, 176. 
globules, activity of secretion of, 
10, 155; and creaming of milk, 
10, 155; average size during lac- 
fation,, LO, 150, 152, 153); buoy- 
aney of, during lactation, 10, 
153; changes during lactation, 
10, 160, 162; difference in, dur- 
ing milking, 10, 132; effect of 
size upon creaming, 10, 155; ex- 
periment in difference of rising 
of, 10, 159; in milk, 10, 143; 
in milk, as influenced by period 
of lactation, 10, 144; in milk -of 
different breeds, 10, 143; in milk, 
percentage of different sized 
globules, 10, 153; in separator 
skim-milk, number and size of, 
10, 158; in skim-milk, number 
and size of, 10, 158; number, in- 
fluence of advancing lactation, 
10, 386; of milk, 4, 298; of 
milk, average size and number 
of, 10, 148; of milk in. butter- 
making, 10, 316; of milk, num- 
ber and size, 10, 316; rapidity of 
rising, 10, 156; ratio of weight 
and buoyancy during lactation, 
10, 153; size, influence of ad- 
vancing lactation, 10, 386 ; 
volume during lactation, 10, 
153; weight during months of 
lactation, 10, 153. 
in butter, influence of advancing 
lactation upon, 10, 385; butter- 
milk, 10, 306; cheese, 11, 368, 
12, 403; cheese, influence of 
ripening, 10, 282; cream, amount 
of, 10,-310; cream, percentage, 
10, 312; food as related to fat in 
milk, 10, 112, 126, 11, 148, 12, 
125, 171; food consumed by 
cattle in the test of dairy breeds 
at Chicago, 12, 167; food fed 
‘each month, 10, 32; food, gen- 
eral average of all breeds, 190, 
is milk, Lap 351) 12)! 354: 
milk, average by breeds monthly, 
10, 96, 101; milk, average per- 
centage monthly, 10, 107; milk, 
average yield. by months, 10, 
107; milk, basis of payment at 
cheese factories, 10, 289; milk, 
cost of, 10, 109; milk for each 
month, 12, 354; milk for lac- 
tation periods, 10, 84, 11, 140, 
12, 97, 102; milk, general aver- 
age of, 10, 141; milk, influence 
on composition of cheese, 10, . 
261, 264, 11, 418; milk, influence 
on yield of cheese, 10, 267, 11, 
393 
Fat in butter — Continued. 
427; milk of breeds, 10, 105, 
365, 11, 183, 12,;.114, 119+ milk, 
percentage changes in each 
month of lactation, 10, 106; 
milk, percentage in different sized 
globules, 10, 1538; milk, pounds 
of cheese made for each pound 
of, 10,°290; 14,- 482, 12, 469; 
milk, relation to casein and to 
cheese yield during season, 15, 
{P4) ae 7 Ore Maemo pa amataye fofete 4 1ebil Uia 
source of, 10, 124, 11, 146, 12, 
156; milk, variation in, 10, 139; 
milk, yield, 10, 109; milk, yield 
monthly, 10, 814; rations for 
hens, 10, 194; well fed, half fat 
and fat ox, 10, 128; whey, 11, 
360, 12, 389. 
influence of the ripening of cheese 
on, 10, 282. 
loss in butter-making, 10, 305; in- 
fluenced by advancing lactation, 
10, 369; in cheese, 20, :'212; in 
cheese-making, 10, 252; of, in 
making edam cheese, 12, 257; 
of, in making gouda cheese, 12, 
268. 
lost and recovered in butter-mak- 
ing, 10, 305; cheese-making, 
Oy 252,081 | 402) 12 ean: 
in skim-milk, 10, 306. 
milk, ratio of albumen and casein 
to, 10, 365; relative cost in 
breed tests, 10, 110. 
(See also Fat in milk, Fats and 
Milk fat.) 
monthly increase and decrease of, 
i Miike Lore pe: 
percentage and pounds of, in milk 
each month, 10, 57, 79, 11, 111, 
128. 
poor foods, preparation, 16, 496. 
pure, in certain foods, 10, 125. 
ratio of, to casein and albumen, 10, 
887. 
recovered in butter, 10, 
cream, 10, 306. 
relation, to casein and albumen in 
milk, 11, 842, 12, 374; to casein 
and albumen in skim-milk, 11, 
349 ; to casein in cheese, 11, 375, 
12, 406; to casein in cheese, 
from skimmed-milk, 11, 379; to 
casein in edam cheese, 12, 260; 
to casein in milk, 11, 346, 12, 
267; to casein in milk contain- 
ing added cream, 11, 353, 881; 
to casein in skim-milk, 11, 349. 
relative cost of, for each animal, 
10, 110. 
307 ; 
