INDEX. 



483 



Cheese 



Hard, 343, 440. 



Heavy metals in, 347. 



Moulds in, 439. 



Preparation, 437. 



Proteins, 344. 



Ripening, 438. 



Soft, 342, 440. 



Sour milk, 348, 440. 



Testing, 137, 147. 

 Cheese-making, Control of, 440. 

 Chemical analysis of water, 285-291. 



Control of cheese-making, 440. 

 Churning, 433. 

 Separating, 414. 

 the dairy, 371-391. 

 Chemist, dairy, Duties of, 371. 

 Cheshire cheese, 343, 440. 

 Chlorhydrin, 17. 

 Chlorides, 8, 36, 37. 



Estimation, 106, 108, 203, 222, 



230, 232, 237, 285. 

 Chloroform, for preserving milk 



samples, 377. 

 Cholera, 452. 



Chocolate, Milk, 229, 340. 

 Cholesterol, 11, 18, 259. 

 Choline, 63. 



Chromogenic organisms, 449. 

 Chromo-proteins, 41. 

 Chrysotile for milk analysis, 99, 



128. 

 Churning, Control of, 433. 



of butter, 429. 

 Citrate, Sodium, 459. 

 Citric acid, 8, 37. 



Estimation, 113, 114. 



in gamoose milk, 323. 



in human milk, 322. 



Inversion of cane sugar by, 166. 

 Cladothrix, 444. 

 Clotted cream, 189, 422. 

 Cocoa, Milk, 340. 

 Coconut oil 



Detection, 249-252, 272, 364. 

 Cold, Action of, on milk, 397. 



storage for milk samples, 378. 

 Col.i commurtift, B>, Detection, 294. 

 Colostrum, 310-313. 



Human, 317. 

 Colour of milk, 9. 



tests, Specific, for butter adulter- 

 ants, 260. 



water, 285. 

 Colouring matter of milk, 38. 



of milk, Artificial, 212, 359. 

 Detection, 212. 



Commercial milk-sugar, 225, 441. 

 Composition, General, of milk, 1-9. 

 Condensed mare's milk, 327. 



milk, 329-332, 400. 

 Analysis, 190. 

 Testing, 146. 

 Conjugated proteins, 41. 

 Contamination Of milk, 452. 

 Control of cheese -making, 440. 



Churning, 433. 



the dairy, 371-391. 



Milk during delivery, 378-380. 



Separators, 414. 

 Copper-zinc couple, 288. 

 Corps granuleux, 311. 

 Cotton-seed oil, 261, 275, 281. 

 Cow, Appeal to the, 360. 



Milk of, 1, 296-310, 316. 

 Cow's milk, Koumiss, 350. 

 Cream, 408-428. 



Analysis, 186-189. 



Artificial thickening, 426. 



Ash, 421. 



-cheese, 341, 440. 



Clotted, 189, 422. 



Composition, 419, 420. 



Density, 187. 



Estimation of fat from total solids, 

 187. 



Froth, 421. 



Homogenised, 427. 



Preservatives in, 406, 407. 



Rising of, 216, 357, 412. 



Standards for, 421. 



Testing, 136, 146. 



Thickness of, 422-425. 

 Crescenza cheese, 346. 

 Critical temperature, 261. 

 Curd, 347. 



Estimation, 178, 222. 

 Curdled milk, Ash of, 36. 



Determination of cause of, 387. 

 hurdling, micro-organisms, 445, 449. 

 Dystine, 45, 51. 

 dytosin, 46. 



DAILY variations, 306. 



Dairy, Chemical control of, 371-391. 



Chemist, duties, 371. 



Scale, 473-478. 



Shorthorns, 301-303. 

 Decomposed milk, Analysis, 190-202. 

 Decomposition of fat, 26, 365-368. 

 milk, 444. 



