INDEX. 



487 



Milk-sugar 



Reactions, 27, 31, 32. 



Rotatory power, 28-31, 157. 

 Milkers, Conveyance of disease by, 



452. 



Millon's reaction, 41. 

 Mineral analysis, 106-108. 



Constituents, 1, 35-37. 



(see also Ash). 



Molecular specific volume, 276. 

 Mono-ammo acids, 44, 47. 

 Montgomery cows, Milk of, 303. 

 Monthly variations, 305, 479. 

 Morning and evening milk, 307, 479. 

 Moulds, 439, 444. 

 Mucic acid, 32. 



Mucoid protein, 2, 8, 49, 62, 64. 

 Mule, Milk of, 316. 

 Multiple standard, 356. 

 Multi-rotation, 28-31. 

 Myristic acid, 21, 22, 23. 



NAPHTHOL, /?-, 402, 403. 



Detection, 207. 

 Nessler solution, 287. 

 Neufchatel cheese, 342, 440. 

 Nitric acid, nitrates, 224, 287, 402 

 Nitrites, 288. 

 Nitrogen 



Amidic, estimation, 233, 239. 



Albumose, estimation, 234. 



Estimation, 171-173. 



in casein, 47, 50, 51, 53, 54. 



Peptone, estimation, 234, 239. 



Protein, estimation, 234, 239. 

 Nitrogenous substance, Indigestible, 



Estimation, 234. 



Norfolk cows (red-polled), 301-303. 

 North Devon cows, 304. 

 Nuclein, 49. 



in colostrum, 311. 

 Nucleb-proteins, 41. 

 Nutrient media, 291-293. 

 Nutritive ratio, 458. 

 Nutrose, 443. 



OLEIC acid, 23-25. 

 Oleo-refractometer, 276. 

 Opalisin, 8, 48, 63, 322. 

 Ornithine, 44. 

 Ortol, 217. 



Osones and osazones, 27, 32, 34. 

 Ovens, Water, 100-102. 

 Oxygen absorbed, Estimation, 288. 

 Oxyproline 45, 51, 473. 



PALMITIC acid, 21, 22, 23. 



Palm nut or palm -kernel oil, 248, 



249, 252, 255, 275. 

 Para-phenylene diamine, 211, 216. 

 Parmesan cheese, 344, 346, 440. 

 Partial milking, 307. 

 Pasteurised milk, 395. 



Growth of organisms in, 445. 

 Pathogenic organisms, 451. 

 Pavy's solution, 164. 

 Pedigree shorthorns, Milk of, 301- 



303. 



Pepsin, 57. 

 Peptones, 43. 



in cheese, 234, 239. 



in colostrum, 311. 



Test for, 234. 

 Peptonised milk, 460. 

 Peroxide, detection, 211, 478. 

 Peroxydase, 64, 392, 479. 

 Phenylalanine, 44, 51, 473. 

 Phosphates, 36, 37, 48, 54. 

 Phosphatides, 63. 

 Phosphoric acid, 36. 



Estimation, 107, 228. 

 Phospho-proteins, 41. 

 Phospho-tungstic acid, 158. 

 Phytosterol, 18, 25, 259. 

 Pickled butter, 363. 

 Pipettes, Standardisation, 465. 

 Placentine cheese, 345. 

 Pleuro-pneumonia, 452. 

 Polarised light, Microscopical exami- 

 nation of butter under, 269- 

 271. 



Polenske process, 245. 

 Polypeptides, 40, 43. 

 Pont 1'Eve-que cheese, 440. 

 Poor milk, Determination of cause 



of, 384. 



Porpoise, Milk of, 316. 

 Port du Salut cheese, 346, 440. 

 Potash absorption, 255. 

 Potassium, Estimation, 108. 

 Powders, Milk, 219, 332-335, 401. 

 Preservation of milk samples, 377. 

 Preservatives, 401-407. 



in butter, 433. 



Detection, 204-212, 223-225. 



