X SYNOPSIS OF CONTENTS. 



PAGE 



CHAPTER IX. VOLUMETRIC AND INDIRECT ESTIMATION OF FAT, 131 



Fat being so important, another chapter treats of the more 

 rapid methods for its estimation. 



CHAPTER X. THE ESTIMATION OF SUGARS, .... 154 



Milk-sugar is the chief sugar to be determined, and the methods 

 of estimating it are described at length. Cane Sugar and Starch 

 are also treated of. 



CHAPTER XI. THE ESTIMATION OF PROTEINS, . . .171 



The methods of Protein Estimation are given, and acidity is 

 treated of here, as its estimation is combined with a rapid protein 

 determination. 



CHAPTER XII. THE ANALYSIS OF MILK PRODUCTS, . .186 



The more important Liquid Milk Products receive mention, 

 a long description of Sour Milk Analysis being included. 



CHAPTER XIII. THE DETECTION OF ADDED SUBSTANCES, . 205 



These comprise preservatives, colouring matters, various 

 adulterants, and sterilised milk in new milk. 



CHAPTER XIV. THE ANALYSIS OF SOLID MILK PRODUCTS, . 219 



Milk Powders, Butter, Milk-sugar, and Casein preparations 

 are included. 



CHAPTER XV. THE ANALYSIS OF CHEESE, . 230 



Cheese has been considered sufficiently important to have a 

 special chapter, in which very complete methods are described. 



CHAPTER XVI. THE ANALYSIS OF BUTTER FAT. DISTILLATION 



METHODS, 240 



The Volatile Acids of Butter Fat are so characteristic that a 

 chapter is devoted to their determination. 



CHAPTER XVII. THE CHEMICAL ANALYSIS OF BUTTER FAT, . 254 

 The various methods not depending on distillation are described. 



CHAPTER XVIII. THE PHYSICAL EXAMINATION OF BUTTER FAT, 269 



Microscopic Examination, Density, Refractive Index, and 

 other physical determinations are included in this chapter. 



