None
— making. .......... cc cee cece eee PAGH Cheese making, Cheddar.......... 251 — — cheddaring or matting...... 257 — Cheddar process............ 249 — cooking the curd........... 255 ee ET Ed aa Ae Ea abe 1 — cooling milk............... SS HOUPIN Gs cccons sisted je vitae w wide 2 — cutting curd... — “gassy” curds.. — grinding curd.. — heating................ — loss of fat in............ 5 — overripe milk.............. — pressing .........-...0.00ee — quality of milk for.. — removal of whey.... — rich and poor milk in — ripening milk for — salting the curd.... — setting.......... = BLALLETS. 65 aise edie esreiars an — temperature of setting...... 251 — undesirable fermentations in. 265 Meadow Sweet..............-5 279 Neufchatel................0-5 273 Parmesan.........0e0 cece eee 298 Philadelphia Cream............ 277 DICDICY vic Gices sede ex dna Sean ade 273 pineapple.................206- 273 POISONOUS. ... 1.2... ee eee eee 115 Pont L’Eveque................ 297 Port du Salut............-.06. PObiie ie iedse es press.... pressing... quality of ratio of fat to casein BUG i sie:ajcs tek e oo Ba ANS Has eR TIPCDING, sijeus eves odes a vee s os 264 Roquefort........6 cece eeeee 294 BARC y sisrs wastes sctisiece tater copes SO 272 Schweitzer .......... 000s eee ee 289 score card for............000-- 268 single Gloucester.............. 280 skimmed sloppy BOM scissinecd wciala -ateata & dyin Rates <8 solids concerned in making square cream..............00- 277 state brands for............... 345 StiltGnhces ease sais hate eee = ¢ 280 stirred curd......cceee eee eee 270 Index Cheese, Swiss ................0.. 289 — testing by Babcock method..... 99 wo HORGUTE Of je eiiav acne sed vane eee — varieties of... — Wensleydale.. — Young America.. Cheshire cheese ............. Chloride of potash................ 25 — Of 8008. cies cxied caer eee ee bae 25 CBr iy Make vers ke sara a mee sued Churning.... — amount of motion necessary ....215 Churning, difficult................ 217 — dilution of cream.............. 218 — effect of motion on............ 213 — effect of temperature on........211 — evolution of gasin............. 219 — kind of agitation desirable...... 213 — relation of fat’globules to....... 215 — relation of ripeness of cream to.. 207, 211 — — — temperature............ 211 — — — viscosity to.............210 — rise of temperature in......... 219 Churn, oil test Churn tests......... Cistern, milk. 5 CltriG aid): ss lgs 2 cadets some 8 kee Cleaning Babcock test glassware. ..107 — dairy tinware ................ 136 — glassware ........ 66 ee eens 130 SS UPEDSIS 2 oes cae ahs e5e% 6 13 Cleanliness.........-.00eee cece 135 Clotted cream, Federal standard for.366 Cloth strainers SS MEHO” : 6 6/35. bees sae BOT Coffee ice cream.. <a ATFAT tia ios oe c1s b Sustne d ctdapeb den? BS Cold storage, curing cheese in...... 265 Color fermentations.......... yo. 113 Colestettises ios tan pede sows — corpuscles. = Fest 1OPiicies seieu ase reed eras oae Columbia separator...............191 Combined butter and ‘cheese fac- Commercial ferments.. ton PH poy wae eked eae ye vee KEN Comparison of lactometer scales .. .350 — — thermometer scales... 349 Composite sampling....... aa ea LOD Composition of butter............ 229 — — cheese — — colostrum Concentrated milk.. Concentrates.............-5 Concussion in churning Condensed milk............ — skim milk, Federal fanaa for.366 Conn culture.................4.. — H. W., quoted.. Connective tissue.. — pressure cheese press.... Control apparatus, Fjord’s. .— of fermentations............... — — milk supply... Cooking curd...... Coolers, -milk............0.0 000 Cooley system...............204 169 Cooling milk............ 138, 158, 241 Coéperative cow testing .......... 47 Cornell butter moisture test....... 359 Cornevin, quoted................. 17 Corpuscles, colostrum............. 18 Correction for lactometer tempera- POTS aye fois esos Bae ee 350 Corrosive sublimate.............. 102 Cottage cheese................005 322 Counting bacteria................ 133 Covered milk pails............... 158 Cow as commercial milk producer... 36 — effect of age on composition of milk MU oes case ca vee teveeee 83 422 Index PAGE Cows, advanced registry.......... 45 Cream ripening of............... +S Care) Of nc sus esas aonea ec vha a sees 155 — — lactic acid in... contraction of milking habits — — temperature of. drying up = "‘SCIEW ass eyes Se cee eee feeding — separation of.................. grade holding up milk ideal ration for... — individual capacity of.......... 41 PMG: ye pend os Sakata eae 16 — number in United States....... 339 — official inspection of........... 143 SS pure bred ac seis waree oxsya & cals 53 — relation of form to capacity..... 43 — requirements for registration.... 54 — score card for................. 44 s NSCHID was eae pams tee BXeas 53 — selection of................00. 154 — testing associations............ 47 — wedge-shaped form............ 42 Cranberry mousse Créam..% oe eee sees — cheeses.......... — — Philadelphia — — square....... composition of.. consistency of.. MORDINO DE. oon sansa s inate degree of ripeness necessary..... 204 dilution in churning........... 218 effects of ripening............. 206 estimation of fat by Babcock testrisc: « asac tenn cee senate 9 for consumption...... frothing or swelling... gathering system..... influence of oxygen in ripening, .197 208 over-ripening pasteurized.. pasteurizing... quality of for consumption..... 148 — — — ice cream............ 303 — — temperature to ripening. .203 — standardization of “owelling’ of............00005 — testing by Babcock method .... 97 — test bottles................005 96 — use of starter in ripening....... 198 PH NISCO ss canna’ oid aseybra actp tact echasrt a Spouse ed 148 Creameries........ 0.0.0 00ee sees 326 — arrangements of............... 327 — construction of................ 330 — gathered cream............... 342 — gravity system..:............. 327 — ground plan... . 6. cece cee eine 329 — location of..................0- 326 — pumping system............... 328 — water supply of............... 331 Creamery butter, imitation, . .346, 347 =) SYSEOMAS! 5 ¢ gee ase ce 5 Sana ce dh eave 2a 341 Creaming by dilution............. 173 — centrifugal........ — deep setting — effect of delayed setting........ 171 — — — dilution on............. 173 = PTAVITY 25 skye wins acer ee 164, 165 — losses in deep setting........... 169 — — — shallow pan............. 168 — necessity for................-- 165 — relation of centrifugal force to complete.......... 0.00. eeeee 181 — — — centrifugal to........... — — — fat globules to..... rs — — — inflow to complete.. — — — solids not fat to.... f — — — viscosity of milk to...... — shallow pan systems of.......... theory of centrifugal theory of deep setting system. Creamometers...........0....005 Culture, Conn.......... eee eee 200 — starters..... a Curd, cooking. — cutting.... — fast working — floating ....... — “gassy”.. Index 423 PAGE PAGE Curd heating.................05. 255 Determination of lactic acid ..205, 351 — in Babcock test..... Detection of taints and fermenta- SS RBIVES 8 6.5 “a ssisoas sreseees Famesee x Haale TODS ices sui vews oS eae ee 357 — matting or cheddaring sehen Us NURS 257 Devon cattle .......... 0.000 e eee 74 — membrane...............00005 B65 | MMA ise ease eisiesssece sis ara gaaveve econ 33 Se MINS. scans cae wies dua w vos 259 Dextrose... iia dja S Shasons eaioss 2 sey Be 25 — salting.......... cece eee eee 260 | Diameter of fat globules. de daieass wine 2 GIN s ns ee steiane sia ia's. faiane & Seis 257 Difficult churning................ 217 — test, Wisconsin................ 357 Dilution creaming...,............ 173 Curds, washing or soaking......... 272 — separator........ saguapae-saiaein loti: 177 Curdling, sweet...............00. 113 Dioxystearic acid.............000 23 Curing cheese. . : cece eens 264 Dipping milk.................05. 139 — cheese in cold storage se Pay 265 Dises alpha. aioe va-es d505 ease e oe 187 — rooms, construction of......... 334 Disease germs 113, 122 — — subearth duct.............. 244 | — relation of pasteurization to... .142 Cutting curds.................005 253 Diseased herds—official inspection @ prevention Dairy bréedsis.ccs coisas eeesia evaana Dishes, petri......... — buildings, farm. — by-products.... — cattle, feeding.. — factory system................ — herd, formation of “orading up”... —— — maintenance of.. — legislation... spomar kets) saisis waje se weare se 8 nea als — products, legal standards for.... — references............0. 0 eee — statistics............ ccc eee — type.... Dairying, associated Danish separator, large and small...191 — Weston separator.............. 191 Dean, H. H., quoted......... 142, 237 Decinormal alkali............ — — — theory of. D’Isigny cheese...............-++ De Laval Baby separator.......... 193 — Gustav, mentioned............ 179 — lactocrite.............6 cee eee — separator............ — separator, Alpha No. 1 — standard separator........ ? Delayed setting, effect on cream- BING oystdie cs iia aitd Manes ees Diao 171 Derbyshire cheese............ 280, 288 Detachable neck test bottle........ 96 Determination of bacteria in milk. .125 Disinfectants, use of Double Gloucester cheese.......... 280 — neck test bottle............... 96 Drainage, air .... “Dressing” cheese Dried casein............. 0 eee e ee “Drying off’’ cows.. Duct, sub-earth.... Dust in stable, removal of.. — relation of to bacteria... ANG ois s gree e Sit ne wrens Meee 171 — — dilution on creaming........ 173 Efficiency of centrifugal separator. .190 Electricity as a germicide.......... 121 Electrolysis of milk....... .. 121 Emmenthaler cheese.............. 289 Emulsion............. é 23, 163 English Cheddar cheese........... 286 — CRECSB is voices isis dacen wees 280 Escutcheon.......... 424 PAGE Evaporated milk, Federal standard — — Federal standard for......... Excrement, animal, relation of bac- POTTR HO diye fou cue eee Experiment Station Bulletins...... Extract, rennet............ WE sciie Factories, arrangement of cheese. . .332 — butter and cheese............. } — butter, arrangement of......... — — construction of............. — cheese, construction of......... — gathered cream............... Factory butter................0.. — system, development of........ Fahrenheit thermometer...... Failyer, Professor, mentioned — and Willard, mentioned ........ Se Method ns ¢ sess ous goes e Fancy cheese............-....... Farm dairy buildings............. Farrington’s alkaline tablets....... 124, 305, 351 — E. H., mentioned.............. 204 — — — quoted............. 123, 199 Farrow cows, milk from........... 28 Fast-working curds............... 267 Fat basis in cheese dividends...... 239 — estimation in cheese by Babcock test......... — formation of.. — globules...................... — globules, diameter of .......... 23 — — relation of to churning...... 215 — in milk, relation to cheese made. 236 — loss of in cheese-making........ 240 — milk or butter, Federal standard.366 — temperature of reading in Bab- cock test 95, Pate ene sai -ecaee g S04 g aeeis oes dae — effect of feed on............... 0 — — — period of lactation on.... 27 — formation of.................. 8 — gravimetric determination of ... 77 — non-volatile — volatile......... Fatty tissue....... 0... c eee eee eee Febrile condition, effect on milk.... 29 Federal standards................ 365 Index Feeding dairy cattle.............. 47 — standards for cows. Ferment, preparation of ‘artificial. . 34 Fermentation, abnormal........... Fermentations, albuminoid........ i — alcoholic.................0.05 25 DULY TIC airs lace sinegers snes d a eae 113, 118 — chromogenic................-. 113 — control of — lactic — poisonous... — putrefactive.............- 113, 117 Ferments, undersirable in cheese making? hei eens a end 6 hws « ¥ — commercial....... — Hansen’s lactic — preparation of ripening.. _ soluble saa '3 control apparatus. — Professor, mentioned.. Flavors due to food........ — for ice cream — producing germs.............. 197 Fleischmann, quoted ............. 17 Fleshy udder........... “Flinty break” of cheese. Floating curds............ é Floors, cement........ 0.000 e eee Follicles, ultimate. Food as a factor in milk production 47 — avoiding flavors due to......... 21 — effect of on flavor of milk....... — — on composition of milk...... 30 Index Foods, necessity for succulent...... — palatability of — relation of proteids to non-pro- POUDSy wets verte ei cale ge Soda wee 51 Forage—relation of dry to bacteria. 119 Fore milk and strippings.......... 30 , POMMAliN ss eee saga g teas 4 ees ses 121 Formation of cheese rind.......... 263 Formuls for total solids .......... 350 BYAappess scineavac ows i si sss. j 300, 301 Fraser cheese press.............4. 262 Freezers sigs iota v neste pee nes ee 306 Freezing ice cream................ 305 — mixtures............ ++. 3806 French Canadian cattle........... 75 Fright, effect on milk secretion...... 14 Frothing of cream................ 218 Fruit ice cream ...............00- 301 — — — Federal standard for.....367 Galactose...... 0... cece Gang cheese press Gaseous fermentavions. Gases in milk...................- Gas, evolution of in churning...... 219 “Gassy’ curds. wesc cuinwie ne ges ts 265 Gassy ferments in Neufchatel CHECSC iis sicia Series adios ose oy 274 Gauges, cream Gelatine. — lactose.. Gerber, mentioned .. Gerber’s method................. 92 Germs, destruction of in milk...... 120 — diseases............ eee eee eee — flavor producing............... = lactic aids. .cincc ewe aces ens — of disease.........--.. 0. eee eee — of fermentation.. Glands, mammary... Glasses, cream............0000005 BOSE eee 95° — — — accuracy of............, 99 — calibration of Babcock......... 359 — cleaming............0.0eeee eee 130 — — Babcock................04. 107 Globules, fat............... 00000 23 Gloucester cheese..............5.. 280 Glycerides...............0. 00 eee 22 Goat’s milk............. cee 16, 36 425 PAGE Goat's milk, Federal standard for. .366 — — cheese, Federal standardfor. 367 Gorgonzola cheese...............5 289 Gouda cheese...........2.....005 294 NSPS ES. wien 655 Sine me o Semin 53 “Grading up” the herd... Grain of butter......... Granite ice cream Granules, size of butter........... 221 Gravimetric analysis.............. 77 Gravity, creaming............ 164, 165 — separators SPCC Cae siiisa cevicersiecuse-a — system of creamery construction .327 Grinding curd....................259 Gruyere cheese .................. iy Guernsey cattle................0. — milk......... Gum tragacanth Gurler, H. B., quoted............. 200 Half blood, definition of........... 53 Hansen’s lactic ferment........... 199 Hard cheeses..........-....00005 269 Harris curd mill.................. 259 Hay, relation of bacteria to.........119 Heating curds..........-.......00- 255 Heat, sexual, effect on milk secretion 14 Heeren’s pioscope................ Hegelund, mentioned.. — method of milking Herd, formation of dairy...... : : i ‘ 53 — “grading up” the.............. 58 — maintenance of dairy.......... 54 — official inspection of diseased . . .143 Hill, Janet McKenzie, quoted Holding up milk............. a Holstein cattle................... Home trade cheese............... Homogenized milk and cream......303 Horizontal separators............. 179 Hot iron test Hueppe, mentioned............... 115 Hydrochloric acid in ripening cream 197 Hydrometer.............0.00.000- 79 Tee sere am si oisies e seaies Suis eatin Ho — — caramel... — — chocolate.................. 426 Index. PAGE i PAGE Ice cream, federal standard for ....367 Lactic acid relation to keeping — — fillers for quality of butter............. 207 — — flavora........ ccc eee eee — fermentations........ 113, 115, 266 — — freezers.............00000- — ferments, Hansen’s............ 199 — — freezing and packing ....... 305 Lactobutyrometer, Marchand’s.... 85 — — gum tragacanth for......... 305 Lactochrome o- —- lemon......... eee eae 310 | Lactocrite, De Laval.. — — macaroon.:... 310 | Lactometer.......... — — maple...... 310 — Board of Health — — mint... ee 310 — comparison of scales........... 80 —'— OTAN BC sss ca ese a ees nate 310 — correction for temperature...... 81 — — quality of cream for........ 304 — Quevenne................. — — recipes............0..00 eee 308 — scales, comparison of........... — — score card for.............. 312 — temperature correction for — — strawberry................ 310 Lactoprotein. seis oc. ceey eras sae —— tutti fruttin.. ce ode nae 311 | Lactos......... —v— Walout.: wna: ¢iang saeny gees 310 | Lactoscope Lactose...........0008 — agar..... Imitation creamery butter ........ 346 — gelatine — Swiss cheese.................. 279 | Lakenvelder cattle.. ANbre@d ig, paces. 2s5 79 9 Ness aw opsarn<g vies 8 61 Lancashire cheese............ Indicator, litmus................. 351 Large Danish separator............ — phenolphthalein.......... 204, 351 Lauric acid........... 00000. c eee Individual capacity of cows........ 41 Dautinicsas ox ans saa vba 6 sans Infection, prevention of........ ... 118 Taw; daifyies sce 5 sae a ee eae 3 Inflow, relation of to complete — filled cheese. ............-.2..-- GEOATIIDG oe sists te deaygie eso © desnans 182 — New York dairy............... Towa Station test................. 90 | — oleomargarine................. Tron clad tinware ................ 135 “Leaky cheese”..............2.05 Iron, phosphate of................ 25 LeFeldt and Lentsch, mentioned .. .178 LeFeldt and Lentsch separator.....178 Jersey cattle.........0.0... 0.00005 Leffman and Beam, mentioned..... 92 a NCS eyes dis i nas Seve wats ava Legal standards.................. 365 Jordan, W. H., quoted.. — —forimilks senses eae eee et 145 Jumbo separator............. SS COA Haisisic Sane wares ae a 2 368 Keeping quality, relation of lactic Legislation, dairy................. 343 BOLD; TO piers. aecties © dosie a opie > nan 207 | Leicestershire cheese. . 280, 288 Lemon ice cream...............0- 310 KRephitics eisinss 4 enn g tans tea & eed — sherbets vicec css caag caws outers 311 Kerry cattle... Knives, curd Laboratory, bacteriological........ 126 Lactation period, effect on com- position of milk.............. 27 Lactic acid...... 25, 116, 196, 208, 241 — — determination of.. . 205, 351 Lentsch and LeFeldt, mentioned... .178 Light in stables, minimum require- 15 MOUES iiss cane aee had Sands 3 Limberger cheese..............005 277 Lime, phosphate of.............. 25 Lime salts......... 0.000 0c seen ene 247 Litmus.. POSE neice ne cie te o deste wma sary Loss of fat in cheese making.......240 Lymphatics............. 0.00000 ee 3 . Macaroon ice cream.......... *....810 MacPherson curd mill...........- 260 Index 427 PAGE PAGE Magnesia, phosphate of........... 25 | Milk concentrated .............-- 319 Major dairy breeds...... nhs 3 Setea a 63 | — condensed...............0000- 316 Males, milk from... — constituents Of.............005 17 TIN Dry geese Galo FONTS were control of animal over secretion. 14 Mamimalliais voices i singe eames 2 pga 139 Mammary glands................ 1 Mann’s acid test........-.....04. 204 — A. G mentionedissaiics«ceces 204 Maple ice cream.............0.5- 310 destruction of germs in Marchand’s lactobutyrometer .... . 85 determination of bacteria in... .125 Mare SPO C Se owes: wpsses cence 4 kine 16 DOVOD. Necsote chy cuneate ¥ ica 4 Seo 33 Marketing butter................. 227 difference in first and last drawn. 30 Market milk..... i wicbowed i! Usa Abs ce Sia 135 GIP PING isis sus-weses aeeerd a sei ve a KasNS 139 Markets, dairy................005 346 i Marschall rennet test.. Mason butter worker Maternity effect on milk secretion 9, 35, 37 Matting................ .. 257 Meadow sweet cheese... ..279 Media, bacteriological... Media, standardization Medium Brown separator......... 191 Membrane on curd Method, Cochran’s, SS} Gerber ah sccsisiaseicienten ace pee, Mouedw — of Failyer and ‘Willard ak EE VEOR 9 89 — — Leffman and Beam......... 92 — Parson's casas cnn 4 vine gs neo — Soxhlet’s....... Metric system..... Milk, aération of.. se BSAA is chorea dane Sint ee & alla MILE 25 _ Ayrshire. we — bacteria in. = bad flavors i in. — bottling. — certified. — cistern... — commercial... — composition affected by age of COW aieists sisteletonneeievane a xaans sane pl Bisedeeees stele hota 33 — — — — food ........... eee 30 LOR ayes: aes cpus: Siasatous-ereueliave wéecaran® 16 effect of age on composition... .. 31 — — breed on composition.... 32 — — food on flavor of....... 21 — — pregnancy on flow....... 39 evaporated ASIST TT IMTS ET IETS IGE a a EW OSs wee soiestd Wotede Via: Go Rte fast working............. ‘Aarhiet fat, Federal standard for....... 366 Hatin. sccteisie relers 4 gaveng ola miei W210) 20 Federal standard for...........365 fermentations............-.... 108 first and last drawn........... 30 for cheese making............. 233 for pasteurization............. 352 from farrow cOWS............- a 28 SS Malesica care «eis cise s esd 10 — organs other than the mam- mary glands................. 10 — — spayed cows............... 28 — — virgin animals — ZASES iN... eee eee eee eee — goat’s..... — Guernsey... — holding up — Holstein-Friesian.............. — homogenized.................. — influence of food on composition 30 = Jerseyiasc sais s ieuee yaad eile ¢ — legal standards for.. — mare’s............. Se MAb. ie scsi ic sea iis x dieses oer — morning and night — OVEITIDPO rigs wens seins s wes oe pails, covered — paying for according to percent- BRC IOL Latics ssid aaa stirde weave 238 — powders.......... isc daw eae 320 428 Index PAGE Milk preservaline..............05 102 | Milk tests, Short’s —  viscosity to churn- ..210 = 5 — rich and poor in cheese making..238 — ripening.................00005 242 — ropy or slimy...............0. 113 — sampler, Scovell aliquot........ 103 — secretion Of..............0 eee  .121 sherbets Short Horn... BLL INY fo eiccialaylaravs ovens susieweusteicbint 6 BOHABrsxcranerneve nuns rake ne 16 — concerned in cheese making. .233 SOUTING Of iiss case sata veers 6 116 specific gravity of ............. 19 standardization of............. 353 sugar — formation of.. supply, control of. LOSING: 5 eis vies cps 3 cider us ms Oe OO ’ — utensils, care of... — variation in...............06- Ree birebxainaaevaiven Mae ay — frequency of..............---- — habits of cows................ — importance of complete........ 12 — — — regularity.............. 13 — limit of frequency............. 40 — rapidity of Mill, curd.......... Monrad, J. H., quoted........ 277, 323 Monrad rennet test........... 248, 358 Moore, quoted...............0005 Morning’s milk.................. Mortensen, quoted.. ‘“Mother”’ starters... Mottled butter...... Mousses...... Myristic acid.. Myristin...... Mis orceb demeantenaes oma oars Bere 7p alkali... See eed cas 204 Neapolitan ice cream............. 300 Nervous organization, relation to milk secretion................ 15 Nesselrode pudding............... 311 Neufchatel cheese................ 273 Neumann, quoted....:........... 102 New York dairy Law..../........ 387 Night’s milk.................,0.- 28 Nipple iar ntose tei secnaiene pamyie vay 2 Nitrate of soda................005 102 Non-volatile fats............... 20, 22 Normal sodium hydroxid........ “. 130 — fermentations ‘ Normandy cattle,. . Nut ice cream..............05005 Nut ice cream, Federal standard. ..367 Nutrient bouillon................. 127 | Nutritive ratio.... Index PAGE Odor, animals sccss s ceccua ewes 138 “Off flavor” starters.............. 201 Official inspection of cows......... 143 Ohlssen’s test bottle.............. 96 Vil test churn.................00-- 84 Oils, essential in milk..... wide s: Bitagne 20 REE ORM cs cawia-e maken ound wimws 22 Olin s.: sues analy doen? o ohaee Telae 22 Oleomargarine................005 344 Oleomargarine law................ 369 Oliver, quoted.................0. 17 Operation of milking.............. 39 Optimum temperature............ 110 Orange ice cream..........-....05 310 Overripe milk.................... 266 Overripened cream............... 208 Oxygen in ripening cream......... 197 Packages, butter................. 228 Packing butter................... 227 — ice cream........... 0c eee 305 Pails, covered milk............... 158 Palatability of foods.............- 50 Palmitic acid................200. 22 Palmitinsg.:¢ sos. ogee e 8 vee she 22 Paper coil method, Adams......... 78 — parchment ? Parfait, coffee.. — walnut..... Parfaite's. seieiss s aeee ts tens ee Parmesan cheese Parsons, C. L., mentioned — Methods scene recas ea csieus ces Parturition, relation of to milk secretion... ssese sie avees Pasteurization. — apparatus.. Hof milleses esos gs ciysis ge iteer ens — selection of milk for.......123, 352 Pasteurized cream............ 147, 202 — milk, Federal standard for..... 365 Patrick, Geo. E., mentioned....... 90 Paying for milk according to per- centage of fat..............-. 239 Pearson, R. A., quoted............ 353 Peptogenic fermentations. .... 113, 117 Period of lactation...............- 37 Petri dishes...........-.005e eee 134 Phenolpthalein..............-..4. 204 —— CEStisis sins Eng. 8 VO oS eos a wes 351 Philadelphia cream cheese......... 277 tees IGS CORN. 0 i.ioicis ase BE CARD 300 Phosphate of iron..........-.05++ 25 429 PAGE Phosphate of lime............006 25 — of magnesia....cccseee eee enee . 25 — of potash.....ccecceseseeeeeee 25 Picnic cheese........e.eee esse eee 273 Pietertje 2nd, record of........... 37 Pineapple cheese...........e0e eee 273 — milk sherbet.................. 311 Pioscope, Heeren’s...... sees 85 Plans for cheese factories. 327 — — creameries........ Plating............ Pohl curd mill................... Points, scale of for cows.. Poisonous fermentations. Polled cattle, red........ Pont L'Eveque cheese ... Port du Salut cheese..... $4 Potash, caustic...............005 — chloride of...... — phosphate of........ Potassium bichromate. — chloride Pot cheese Precipitation of casein............ 24 Pregnancy, effect on composition OF Tan Le scape evn sedans bun tegee agen — — on milk secretion......... 12, 39 Preparation of artificial starter..... 354 Prepared cheese................-. 279 Prepotency..........eeee eee eens 59 Preservaline, milk................ 102 Preservatives in composite sampling 102 Press, cheese... Pressed tinware. sae Production of cows, value of records. 45 — of milk, relation of food to...... 47 Proteids, relation of to non-pro- teids in food...........0..005 Ptomaines......... Pudding ice cream Pumping system of creamery con- struction........ — — registration of 54 Putrefactive fermentations... .113, 117 430 Quality of butter:................ Ss Of CHEER cassie acicnans a dans w since — of cream for consumption — of cream for ice cream......... — of milk for cheese making.. — of milk for consumption........ — — — legal standards for... — — — variations in. Quevenne lactometer.. — mentioned...........0. cee eee Rancid butter..............00000e Ratio, nutritive Ration, ‘‘balanced”.... — for cows, the ideal.. Reaction, amphoteric.. Recipes for ice cream Records of production, value of. . 45 Red Polled cattle References........ Register of merit Registration of pure bred animals.. 54 Rennet.............234, 247, 252, 305 — test, Marschall...............- 358 — — Monrad................... 358 Renovated butter................ 346 Renovated butter, Federal stand- ad OP's 6 cise scas x eeeeg gis cesie Guta 366 Reports and bulletins of Agricul- tural Experiment Stations..... 404 Reproduction by fission........... 109 Richmond formula for total solids.,350 Richmond, quoted................ Rind of cheese........ Ripeness, churning cream of differ- ent degrees.................- 207 aa ae of cream, relation to churn- — — hydrochloric acid in........ 197 — — influence of lactic acid...... 196 — — relation of oxygen to........ 197 — — temperature of............. — — use of starters in ‘ Index PAGE Ripening milk, for cheese making. 242 Ropy milkeicis conic cae ae eene ne le as Roquefort cheese Roughage’ o¢ sg: eens eevee vase ss Rules and tests...............00. Rudimentary teats............... 56 Russell, H. L., quoted....123, 147, 200 Russian separator Sharples. . al Rusty tinware...........0000. 006 Sage cheese..........ceeeeeeeee tee Salicylic acid.................00- Saltasces cette ote hed peer Salting butter... — curd........ Salts of lime Sampler, Scovell aliquot milk... .. -103 Sampling, composite..............102 Sanitary stables.................. 152 Scale of points for butter.......... 232 “— — — — cheese.............. 268 = COWS............. 44 Scales, comparison of lactometer. 80 — — of thermometer............ 34! Schmierkase................0000% Schweitzer cheese............. Score card for butter. —— — — cheese.. aaa ie — — — ice cream............... Scovell aliquot milk sampler. Scovell, M. A., mentioned......... Secretion of milk................. 7 Selecting milk for pasteurizing..... 123 Selection of breed Separator, Accumulator.. — adjustable........... — Alexandra Jumbo......... == Alpha’ Bijieis vse singe 9 Pee yaad & — Alpha Baby............-..... — Arnold’s... Index PAGE Separator dilution ............... 177 — efficiency of..............0 eee 190 STOW oi ccisce a gue: orien 3ausueier ge seetgeeea 177 — horizontal......... ae BGs a — large Danish............ ee — LeFeldt and Lentsch......:... — mechanical devices in — medium Brown............... — Sharples....... eee ee ee 191 — — Russian....... Bs 6 yi d aves 193 — Simplex. — slime... — small Danis! — system — theory of centrifugal eS PUD AT ioe daeitess qedisn ve eee sjoue acute 188 — United States........ 187, 191, 193 VICE OTT A as cacs ie see bisiiews sh dais eed 191 Setting, effect of delay on creaming.171 — milk for cheese making..... oe. 251 Seven-eighths blood, definition..... 54 SOWEIS ei: vac: o cea eens omerre tes! 331 Sexual excitement, effect on milk secretions: .2 03 ¢ sess esas cos 14 Shallow pan creaming............. 167 — — systeM...... eee eee 164 Sharples Russian separator........ 193 —— separator......... eee eee eee Sherbet, lemon Sherbets.............065 Short, F. G., mentioned............ Shorthorn cattle.. Shorthorn milk.. . 33 Short’s method..............0000e 89 Simmenthal cattle..............+5 75 Simplex separator...............- 186 Single Gloucester cheese..........- 280 Size of butter granules............ 221 — — fat globullesisis.6 sssj5 esegiee 0 116 Sinks, jcurd sis.ccia cess s casce ences oF 257 Shinn Milles cess. gcd 5 notes ¢ Sore ewe 315 — — cheese...........0000- 269, 345 — — — Federal standard for..... 367 — — Federal standard for........ 365 — — healthfulness of.,.......... 144 — — testing by Babcock method. 98 — — test bottle 9 Skimmer......... Skimming........ Slime, separator... Slimy milk....... “Sloppy” cheese............. Small Danish separator . Soft cheese.: Soda, caustic.. — chloride of.. Sodium hydroxid, normal.......... 130 SS IGA iid ice cee eerste aware Hea Solids concerned in cheese making . .233 — estimation of total....... -107, 350 — formule for total............5. 350 — not fat, formule for........... 350 — — — relation to creaming..... 166 — total, determination of......... V7 Soluble ferments..,...........06- 234 Souffle, pineapple 5s RRS BR @ EGS 311 Souffies is sSis.e sock amean sans 4 shine 301 Souring of milk................5. 116 Soxhlet’s method..............5+ Spayed cows, milk from........... Specific gravity............ 79, 82, 240 — — of milk........ eee Sphincter muscle................. Spirillum......... Spore.. Square cream 1 cheese.. Stable, care of............-. 00005 — minimum light requirement.....153 — removal of dust in............. 156 Stables, sanitary..............005 152 — standard air space............. 153 Standardization of media.......... 128 — of milk and cream,............ 353 Standard separator, De Laval...... 193 Standards, Federal............... 365 — feedings seca: 2 dene jae ee Hei — for cream.. NSPE 2 coin see oma see Dare — legal milk.. — State for milk and cream....... “Standing up” of butter........... Starters’ -cceiis a suvee yeu aca Starters, ‘‘mother” = “off flavor’. sscesicc ices o eitisne 3 ose — preparation of............-... “State brands” for cheese......... State standards for milk and Statistics.. Stearic acid. Sterile milk... Sterilization................6- 130, 143 432 ; PAGE Sterilization of milk.............. 121 Sterilized milk, Federal standard 5c) Se ee 5 Stilton cheese..............2..00. 280 Stimulants and aromatics’........ 50 Stirred curd cheese............... 270 Storch mentioned................ 199 Btrainers.ss ocisese saree eae sued hy 137 Straining milk................... 137 Strawberry ice cream............. 310 Streaked butter.... Strippings:... 2652 2se.6 eecee ene es Subearth duct for curing rooms... .334 Succulent foods, necessity for...... 50 Sugar in milk..........-.......4. MING, oo ave. ssi gene — — formation of.. Sulphuric acid.................-. Sunlight, effect on cleanliness...... 136 Surface tension............... Sweet cream butter.. GE stan = Curdling ws: see ieee e coms Sweetened condensed milk — — — Federal standard for..... 366 “Swelling” of cream Swiss cattle, Brown.... Swiss cheese................. — — imitation ................. System, butter and cheese factory. .341 = COON GY 5 scsesie: srostnd er dedianes yg be genieee 169 — gathered cream................ 341 PROC C H sceiiens ase seGieiesn eee elminte aes 363 Table butter worker.............. 224 Tablets, Farrington’s alkaline.205, 351 Taints, detection of. . Giese w 18 HOD) ROA iacvasens t:40e obs gue ¥ adaage: sean Teats, rudimentary in bulls Temperature, best for churning... .211 — correction for lactometer.... — effect of an activity of rennet...247 — — — churning............... 211 — for deep setting creaming....... 169 — for ripening cheese............. 264 SS CLCAM iii s ossis ts s eee a 2 203 — — shallow pan maa uaa ane 167 — — washing butter.. ay .221 — of reading fat int " Babcock tests sci served tits a oR 95, 106 — optimum,..............00005. 110 — relation of to centrifugal separa- HOM gic os crys sxe avg scte sions ore 8 — — — to churning............ 211 PAGE Temperature, rise in churning..... 219 Test, Babcock............020+5 91, 94 — — calibration of glassware..... 359 — — for butter or cheese : — Beimling.................-..05 — bottle Babcock.. — — B.and W.... — — detachable neck............ — — double necked............. — — Ohlssen ...............05. — butyrometer..............0.05 — churn Oils: tesa cceeay cess teens — Failyer and Willard’........... — for colostrum eed de dt SME Goan — Parsons’.......... — phenolphthalein = Tenet jsscs0e5 ease esis es — Short’s......... — Wisconsin curd Testing Babcock glassware........ 359 — co-operative cow.............. 47 Sofi is tecons enn aaicnees ead 77 TOStS, ACI 6 6. «cee 8 setae coteen es sae 204 2 and, ules; secsca 4 ces 4 enews auae 349 Texture of butter............ 222, 230 — — — relation of wash water to 222 — of cheese... ccc ecec cae bes 268 Theory of centrifugal separator... .180 Thermometer, centigrade — Farhenheit.......... — scales, comparison of........... Three-quarter blood, definition..... 53 — bloods, variation in............ 61 Tiemann, quoted................. 197 Tinware, how to clean............ 136 APOIO. clus acsin' 9 wines n eee HR 135 NEN es a tiiew es sae eg ee AE 136 SS TUSty iiss huss agcis twa Scams tne 136 Tissue, connective................ 3 a ee er Te eee ee 3 Index. PAGE Total solids, determination of...... AT. — — formule for ............... 350 Truckle cheese..............00006 273 Tubercle bacillus...............66 122 Tubular separator............. 2. «188 Turbine steam Babcock........... 95 Tutti frutti ice cream............. 311 Ty TfGtoOxCOn sayy: cea sien wemewanencad 115 Walnut ice cream................ 310 PSTN est ia section ie vate waeela eg 810 Wash water, relation of, to, butter AaVOlicceocs epenversaey ened 223 MOODY sic aresencris asa cs aasrnose. vseemys cesdigmcis von 26 Useful. rules and tests............. 349 Utensils care of milk.............. 160 Van Slyke, quoted........ 31, 235, 240 Varieties of cheese................. 269 Variation in three-quarter bloods... 61 Variations in quality of milk....... 27 Vaudin, quoted.............2..0- 18 Vaughn, quoted...............05- 115 Veins; mille cca sic weraiooiaeasarancies 56 Vertical butter worker............ 225 Vessels cleaning..............-+05 119 Victoria separator............+-4. 191 Virgin animals, milk from......... 10 Visco-cream....... 00. cece eens 147 Viscogen.... 00.0... eect eee eee 147 — preparation of...............- 352 VASCOSILY sc, dcccve da veda a einer waves 164 — of milk.............. komen era 210 — — — relation of to churning....210 SS creaming.........167 — necessity of in ration........... 50 — supply of creameries........... 331 Wedge shape form................ 42 WV elliassi.:.. seusisshtnenarenevanestussesaneyciemaniaien 331 Wensleydale cheese........... 280, 289 “Wet” cheese........0.seeeecenee 271 Wheviaisaere dos ortenea ser ered 315 B= GHEEHO iia stone cegaaleies a oecakees 322 — Federal standards for.......... 367 WS Dee ccserassiave crsieia a pranpia eed arancraceiine 324 Whey, removal of.............6-- 249 White specks in butter............ 208 Willard, Professor, mentioned...... 89 Williams, Jesse, mentioned........ 341 Wiltshire cheese...........-.00005 Wire strainers, size of.. Wisconsin curd test.... Woll, F. W., quoted... Working butter......... Veaste...cicic nied oceeasagenaete 109 Young America cheese............ 273 Printed in the United States of America BB = : ae a : : . == : == ee ————— | SS SSS SEE Sa a a a a aS = se ee == Sa eee = eee a ee ae a ee == : ae Se SSS SSS = = : : a : ees SC aa alee ee ee ee — = = : ———— SS eee = = a ae eee SS ee ES a ee = <== See = = 2 SSS Se 2 = SS a an eae “+ — . - emit aaiee : ge ———— SS a SS a oe I EN A a ae a eT fea 7 a SS ; SSS eS. 