4S4 



INDEX. 



Dehydrolactic acid, 35. 

 Densimetric method of fat estima 



tion, 152. 

 Density (see also Specific gravity) 



Alteration of, by change of tern 

 perature, 74, 78, 80. 



Determination of, 68-76, 274. 



Modes of expression, 66, 273. 



of butter fat, 14, 272-275. 



of cream, 187. 



of water, 66. 

 Derby cheese, 440. 

 Deutero-proteoses, 43, 57, 58, 60. 

 Devon cows, 304. 

 Devonshire cream, 422. 

 Dextrin, Adulteration by, 215, 226. 

 Dextrose (see Glucose). 

 Diabetic milk, 460. 

 Diamino-acids, 44, 45, 47, 53. 

 Diazo reactions, 42. 

 Dichlorophenol for preserving milk 



samples, 377. 

 Digestible proteins, Estimation, 235. 

 Digitonin, 259. 

 Diluted condensed milk 



Composition, 396. 



Detection in milk, 218. 

 Dilution of cream. 424. 

 Diphtheria, 452. 

 Diplococci, 444. 

 Disease, Conveyance of, 451. 

 Drying apparatus, 100. 

 Dulcitol, 32. 

 Dunlop cheese, 440. 

 Dutch cheese, 344-, 346, 440. 



Cows, 304. 

 Dys-caseose, 57, 58, 59. 



E 



EDAM cheese, 344, 346, 440. 

 Elaidic acid, 24. 

 Elephant, Milk of, 316. 

 Emmenthal cheese, 343, 345, 346, 



440. 



Energy surface, 5. 

 Enzymes, 8, 43, 64. 



Detection, 216. 



Ripening of cheese by, 439. 

 Equivalent, Saponification, 254. 

 Ether, for fat estimation, 120. 



for preserving samples, 377. 

 Eucasin, 443. 



Even ingmilk, Morning and, 307, 479. 

 Ewe, Milk of, 316, 324. 

 Extract, Alcoholic, 235. 



Aqueous, 231, 235. 



FAT (see also Butter fat), 1-7, 10-26. 

 Adulteration of cheese with foreign, 



370. 



Composition, 10. 

 Density, 14, 88, 97, 272-275. 

 Difference between butter fat and 



other, 241, 364. 

 Estimation 



by measurement of cream, 151. 



Calculation, 88-97, 130 



Centrifugal, 131-151. 



Densimetric, 152. 



Gravimetric, 115-130. 



in butter, 137, 147, 222. 



in cheese, 137, 147, 231, 233, 



235, 239. 



in cream, 136, 146, 186-189. 

 in milk powders, 219. 

 Indirect, 151-153. 

 Volumetric, 131-151. 

 Heat of combustion, 15, 457. 

 of different animals, 314, 315. 

 Refractive index, 15. 



Determination, 276-282. 

 Size of globules, 10, 314. 

 Variations of, in milk, 296-298, 



301-310, 357, 358, 479. 

 Fatty acids, 1, 11, 19-25. 

 Feeding, Influence of, on the com- 

 position of milk, 308. 

 Fehling's solution, Estimation of 



milk-sugar by, 159-164. 

 Fermentation, Alcoholic, 7, 449. 

 Butyric, 448. 

 Lactic, 34, 448. 

 Test for milk, 441. 

 Fermented milk, Analysis, 190-203. 

 Flasks, Standardisation, 465. 

 Fluoboric acid as preservative, 402. 

 Fluorides and fluosilicates as pre- 

 servatives, 402. 

 Detection, 208, 223. 

 for preserving milk samples, 377. 

 Foot and mouth disease, 452. 

 Fore milk, 307. 



Formaldehyde (formalin) as a pre- 

 servative, 402. 

 Detection, 208-212. 

 for preserving milk samples, 



377. 



Free ammonia, 285. 

 ?resh butter, 336, 338, 363. 

 freezing point, 78, 81-83. 

 Froth of cream, 421. 

 'rozen milk, 397-400. 



