366 



EXPERIMENT STATION TiECORD 



Milk— ("ontinued. 

 certific<l— 



rtbnition biiciDus in, Ci') 881. 



cost of production, (34) 380. 



iniinovcincnt, (34) 271. 



production, (29) K78; (30) 474; (36) 572. 



l)roduction and distribution, (28) 277. 

 chanipiipno, preparation, (29) 475. 

 changes in, (35) 777. 

 changes in at low temperature, (27) 460; (31) 



373, 659. 

 chemical and bacteriological standards, (27) 



281. 

 chemistry and physical constants, (26) 477. 

 chemistry of, (26) 775; (28) 372; (32) 606. 

 chemistry, practicum, (31) 413. 

 chemistry, progress in, (28) 112; (29) 805; (30) 



207, 313; (33) 673. 

 chlorin content, (27) 715; (28) 314. 

 chloroformic coagulation of, (32) 472. 

 chocolate- 

 analyses, (26) 506. 



determination of lactose and sucrose in, (40) 

 14. 



methods of analysis, (27) 498, 613; (29) 799. 

 cholesterol in, (26) 775; (40) 11. 

 citric acid content as affected by heat, (39) 602. 

 clarification, (32) 873; (34) 271; (35) 778; (37) 475; 



(38) 75; (40) 675, 775. 

 clarifier as source of bacteria, (38) 880. 

 clarifier slime, analyses, (37) 476. 

 clarifiers, studies, (36) 274. 

 clarifying, (39) 484. 

 % classification at New York, (27) 678. 

 classimeter, description, (36) 876. 

 clean, production, (31) 771. 

 clotting investigations, (32) 174. 

 coagulability and digestibility, (34) 611. 

 coagulation, (34) 380; (36) 610. 

 coagulation as affected by — 



chlorin and bromin, (28) 604. 



fat content, (31) 873. 



salts of gold group, (27) 109. 



treatment, (28) 878. 

 coagulation — 



by alcohol, (33) 113. 



proteolytic ferments, (28) 112. 

 rennet, (28) 372; (29) 775; (32) 603 

 sodium nucleinate, (33) 177. 



in the stomach, (29) 360. 



studies, (30) 311, 312; (33) 674. 

 colloid chemistry, (27) 600. 

 colon count, (40) 376. 

 coloration of reagents by, (^9) 412. 

 colostrum, see Colostrum, 

 commissions, medical, in United States and 



Canada, (36) 672. 

 commissions, work against tuberculosis, (38) 



381 

 composition, (26) 80, 880; (27) 506; (28) 176, 274, 



374; (29) 775; (31) 505; (32) 412, 607; (38) 279. 

 composition and characteristics, (34) 380. 

 composition as affected by — 



calcium phosphate in rations, (34) 270. 



drugs, (30) 678. 



feeding stuffs, (26) 273, 673, 879; (27) 677; (29) 

 277, 374, 776. 



ingestion of placenta, (37) 873. 



protein, (26) 79. 



stage of lactation, (37) 373. 



water in the ration, (35) 275. 

 composition — 



as drawn by the calf, (26) 673. 



at different stages of milking, (29) 374. 



diurnal variation in, (29) 375. 



factors affecting, (28) 372; (30) 178; (33) 274; 

 (38) 682. 



variations in, (29) 673; (32) 369; (33) 174; (35) 

 275. 

 condemned, utilization, (30) 378. 

 condensed — 



acidity, (39) 415. 



analyses, (26) 171, 776; (29) 674, 880; (30) 178, 

 475, 609; (33) 277; (35) 176; (40) 379. 



and evaporated, in tfnited States, (38) 866. 



and soy bean flour for infants, (27) 664; (35) 

 556. 



bacteria in, (29) 777; (31) 375; (32) 873. 



composition and nutritive value, (31) 772. 



cytology and bacteriology, (31) 771. 



Milk— Continued. 



condensed — continued. 



determination of fat content, (27) 497; (33) 

 16. 



for infants, (36) 568. 



imports into Peru, (27) 4G9. 



in Bermuda, (36) 275. 



in tropical climates, (32) 675. 



industry in United States, (30) 777, 791. 



manufacture, (33) 504. 



manufacture and importance, (29) 476. 



methods of analysis, (31) 114; (33) 176. 



nutritive value, (31) 161. 



remade milk from, (40) 803. 



sanitary studies, (35) 366. 



sediment in, (34) 603. 



standards, (26) 80; (29) 777. 



studies, (26) 80. 



sweetened, (40) 555. 



treatise, (31) 375; (40) 283. 



vegetable, notes, (26) 809. 

 condensing factories in Norway, (29) 897. 

 constituents, new, (38) 611. 

 constituents, soluble, constancy of, (26) 607. 

 constituents, utilization, (30) 378. 

 consumption in New York City, 1918, (39) 67. 

 contamination, elimination, (34) 185. 

 contamination, sources of, (26) 171. 

 contests, (28) 176; (34) 874. 

 contests, educational value, (26) 478. 

 contests in Michigan, (39) 383. 

 contests, role in improving milk supply, (40) 



675. 

 control in stores, (29) 776. 

 control stations in Norway, (30) 194. 

 control unions in Denmark, (29) 278. 

 coolers, tests, (30) 272. 

 cooling, (35) 175; (40) 475, 675. 

 cooling apparatus, description, (30) 789. 

 cooling box, notes, (32) 590. 

 cooling on the farm, (36) 673; (39) 679. 

 cost of delivery, (38) 683. 

 cost of distribution, (38) 177; (39) 182. 

 cost of pasteurizing, (31) 188. 

 cost of production, (26) 274, 299, 474; (27) 878; 

 (28) 673, 796; (29) 278, 673, 870; (30) 377; (31) 

 573; (32) 368, 471; (33) 78, 276, 694; (34) 299, 

 380, 771; (35) 674, 872; (36) 271, 376, 473, 872, 

 873; (37) 474, 675; (38) 279, 478, 778, 894; (39) 

 382, 676, 677, 782, 784; (40) 282, 375, 376, 474, 

 878. 

 cost of production — 



and prices, (40) 281. 



in Austria, (28) 594. 

 Canada, (27) 676. 

 Connecticut, (37) 776. 

 France, (27) 473. 

 Hungary, (27) 676. 

 Italy, (28) 775. 



relation to size of cows, (34) 773. 

 relation to size of dairies, (38) 777. 

 creaming ability, (36) 76. 

 creaming as affected by heating, (36) 674. 

 creatin and creatlnin content, (31) 760. 

 cryoscopic examination, (26) 211, 410. 

 cultures, litmus substitute for, (37) 686. 

 curd as an index of food value, (32) 558. 

 curd, determination of elasticity, (36) 610. 

 curdling as affected by pasture soils, (30) 573. 

 curdling in stormy weather, (28) 372; (32) 873. 

 daily per capita consumption, (39) 282. 

 dealers, organization in New York, (28) 776. 

 decalcified, for infants, (40) 661. 

 decomposition, detecting degree of, (26) 112. 

 decomposition, determination, (28) 314. 

 decomposition products, (26) 775 

 defects, notes, (27) 474. 

 delivery, waste in, (33) 675. 

 deposit from in centrifuge, (34) 271. 

 desiccated — 



analyses and standards, (39) 716. 



composition, (28) 113. 



manufacture, (30) 476. 



manufacture and importance, (29) 476. 



methods of analysis, (28) 113; (37) 608. 



treatise, (29) 777. 

 destruction of citric acid in, (36) 416. 

 detection in pastry, (40) 612. 

 determination of — 



casein in, (39) 206. 



