INDEX. 



Ass, Milk of, 315, 326, 327, 328. 

 Automatic burette, 133. 

 Ave-Lallemant, Method of, 255, 365. 

 Ayrshire cows, 303, 304. 



B 



BACILLT, 444 ; Bacteria, 444. 

 Bacteriological examination of water, 



291-295. 



Bellelay cheese, 346. 

 Benzidine, 207, 217. 

 Benzoic acid, 205-207. 



Estimation, 206. 



Bichromate, Potassium, for preserv- 

 ing milk samples, 378. 

 Biological and sanitarv matters, 444- 



^461. 

 Birotation, 28-31. 



Ratio, Estimation, 225. 

 Bitch, Milk of, 316. 

 Bitter milk, 450. 

 Biuret reaction, 41. 

 Blood, detection, 213; in milk, 65. 

 Blue milk, 450. 

 Bondon cheese, 342, 344, 440. 

 Boric acid, 205. 



Detection, 109. 



Estimation, 109-113. 

 Brains, Adulteration with, 215. 

 Brie cheese, 342, 346, 440. 

 Bromhydrins, 17. 

 Bromine absorption, 264. 

 Buffalo, Milk of, 316, 322-324. 

 Bulgarian sour milk, 353. 

 Burette, Automatic, 133. 

 Burettes, Standardisation, 464. 

 Butter, 429-436. 



Action of salt, 429. 



Analysis of, 219-225. 



Composition, 335-338. 



-fat analysis, 240-268. 

 Density, 14, 272-275. 

 Detection of adulteration, 363- 

 259. 



interdependence of criteria, 480. 



Microscopical examination, 269- 

 272. 



Physical examination, 269-283. 



Testing, 137, 147, 148. 

 Buttermilk, 336, 339, 369, 436. 



Analysis, 203. 



Testing, 135, 144. 

 Butyric acid, 19. 



Estimation in milk, 193-199. 



Micro-organisms producing, 444, 

 448. 



Butyro-refractometer, 278. 

 Byre test, 360. 



CACTO-CAVALLO (cheese), 343, 345, 



440. 



Calcium, Estimation, 107. 

 Calculation method of analysis, 88- 



97, 130. 



Camel, Milk of, 316. 

 Camembert cheese, 236, 342, 346, 440. 

 Cane sugar 



Adulteration by, 215. 



Detection, 169. 



Estimation, 165-169. 



Heat of combustion, 457. 



in condensed milk, 329, 400. 



in milk powders, 332-335. 

 Cans, Sample, 374. 

 Cantal cheese, 238. 

 Capric, caproic, and caprylic acids, 



20,21. 



Caraway cheese, 440. 

 Carbon dioxide, 38, 473. 



Estimation, 201. 



-monoxide, 56. 

 Casein, 7, 41, 47, 48, 49, 50-60, 349. 



Action of rennet, 49, 55, 436. 



Analysis, 227-229. 



/?-, 57, 63. 



Behaviour with lime salts, 50, 55. 



Composition, 47, 50-56, 349, 473. 



Estimation, 174-178. 



Genuine, 51, 52. 



Heat of combustion, 457. 



in colostrum, 311, 313. 



of human milk, 321. 



Preparation, 56, 442. 



Products of hydrolysis, 57. 



Reactions, 49. 



Rotatory power, 52. 



State of, in milk, 8. 

 Caseinogen, 48. 

 Caseinokyrin, 58. 

 Caseone, 60. 

 Caseoses, 57-60. 

 Catalase, 64, 183. 

 Cat, Milk of, 316. 

 Cellular elements, 64. 

 Cheddar cheese, 343, 440. 

 Cheese, 436-441. 



Adulteration, 369. 



Analysis, 230-239. 



Classification, 440 



Composition, 341-347. 

 of original milk, 369, 478. 



