Chapter II
| Milk Supply and Creamery Products | [35] |
| Milk Supply | [35] |
| —Bovine Tuberculosis | [35] |
| —Milk as a Disease Carrier | [36] |
| —Bacteria Count | [36] |
| —Certified Milk | [36] |
| —The Sanitary Code | [38] |
| —New York State Milk Grading | [38] |
| —City Delivery | [39] |
| —Milk Stations | [41] |
| —Skim Milk | [44] |
| Cream | [44] |
| —The Separator | [46] |
| —Percentage of Butter-fat | [48] |
| —Standardizing Cream | [48] |
| —Pasteurized Cream | [49] |
| —Whipped Cream | [49] |
| —Emulsified Cream | [50] |
| Ice Cream | [52] |
| —Freezers | [52] |
| —Classification of Ice Cream | [56] |
| —Ice Cream Recipes | [56] |
| Butter | [69] |
| —Dairy Butter | [70] |
| —Centrifugal Creaming | [70] |
| —Co-operative Creameries | [70] |
| —Ripening the Cream | [71] |
| —Coloring | [74] |
| —Churning | [75] |
| —Working | [78] |
| —Salting | [79] |
| —Composition | [79] |
| —Overrun | [79] |
| —Packing | [79] |
| —Sweet Butter | [79] |
| —Renovated Butter | [80] |
| —Oleomargarine | [80] |
| —Coco-Butter | [80] |
| Buttermilk | [80] |
| —Cooling Essential | [81] |
| —Commercial Buttermilk | [81] |
| —Ripening | [82] |
| —Breaking up the Curd | [82] |
| —Thick Milk | [82] |
| —Yoghourt | [83] |
| Fermented Milk | [83] |
| —Koumis | [83] |
| —Kefir | [85] |
Chapter III
| Cheese | [86] |
| Cheddar Cheese | [89] |
| The Factory System | [99] |
| —Ripening the Milk | [90] |
| —Coloring and Setting with Rennet | [92] |
| —Cutting the Curd | [94] |
| —“Cooking” | [94] |
| —Matting | [95] |
| —Salting | [97] |
| —Pressing | [97] |
| —Curing | [97] |
| —Form, size and packing | [98] |
| —Cleaning the vats | [101] |
| —Yield | [102] |
| —Composition | [102] |
| —Qualities | [103] |
| Cheese Made from Pasteurized Milk | [103] |
| Making Cheddar Cheese on the Farm | [104] |
| Other Types of Hard Cheese | [111] |
| —Gouda | [112] |
| —Edam | [112] |
| —Swiss | [115] |
| —Roquefort | [120] |
| —Parmesan | [123] |
| —Caccio Cavallo | [124] |
| —Limburger | [125] |
| —Brick | [125] |
| —Munster | [126] |
| Soft Rennet Cheese | [126] |
| —Neufchatel | [126] |
| —Cream Cheese | [127] |
| —Cured Soft Cheese | [128] |
| —French Soft Cheese | [128] |
| Cottage Cheese | [129] |
| —Making Cottage Cheese with Rennet | [132] |
| Snappy Cheese | [134] |
| Club Cheese | [134] |
| Whey Cheese | [134] |
| Milk-Sugar | [135] |
| Casein | [135] |
| Milk Powder | [136] |
| —Just-Hatmaker Process | [136] |
| —Eckenberg Process | [136] |
| —Merrell-Soule Process | [136] |
| —Economic Process | [136] |
| —Skim-Milk Powder | [136] |
| —Whole-Milk Powder | [136] |
| Condensed and Evaporated Milk | [137] |
| Whey | [138] |
Chapter IV
| Milk as a Food | [139] |
| Nutrients | [139] |
| —Protein | [139] |
| —Fats and Carbohydrates | [139] |
| —Mineral Matters | [140] |
| —Relation | [140] |
| —Nutritive Ratio | [140] |
| —Calories | [141] |
| —Fallacy of Theoretical Valuation | [143] |
| —“Something Unknown” | [143] |
| Care of Milk in the House | [145] |
| —Keep the Milk Cool | [145] |
| —Top-Milk | [146] |
| Milk for Infants | [148] |
| —Modifying Milk | [148] |
| —Recipes for Infant Food | [149] |
| Milk for Growing Children | [152] |
Chapter V
| Milk Cookery | [154] |
| Soups | [155] |
| —Cream Soups | [155] |
| —Cereal Cream Soups | [157] |
| —Milk Chowders | [158] |
| —Milk Stews | [158] |
| Milk Cereals | [159] |
| Luncheon and Supper Dishes | [159] |
| —Creamed Dishes | [160] |
| —Souffles | [161] |
| —Cheese Fondu | [161] |
| —Milk Toast | [162] |
| Cheese Dishes as Meat Substitutes | [162] |
| Cheese Salads | [166] |
| Cottage Cheese | [167] |
| Milk Breads and Biscuits | [170] |
| Desserts | [172] |
| Junkets | [179] |
| Milk Beverages | [181] |
| Miscellaneous Suggestions | [184] |
| The Thermometer | [184] |
| Weights and Measures | [185] |
| End Notes | [187] |
| Bibliography | [188] |