INDEX. 



n BNORMAL milks, 51/52 

 * Adam's method, 20 

 Adulterants, 41 

 Albumin, 10 



, determination of, 33 



Amphoteric reaction, 12 

 Annatto, 42 

 Antiseptics, 43 

 Ash of butter, 65 



cheese, 76 



milk, 10, 19 

 Average of solids, 47 



OACTERIA in milk, 12 

 *-^ Benzoic acid, 44 

 Birotation, 40 

 Black pepsin, 63 

 Boiling, effects of, 13 

 Borax, 43, 45 

 Boric acid, 43, 45 

 Butter, 63 



, analysis of, 64 



colors, 75 



substitutes, 65 



Buttermilk, 14 



PALCIUM phosphate in 

 ^ milk, 10 

 Calculation method, 28 

 Calf's brain in milk, 43 

 Cane-sugar, 43, 61 

 Casein in milk, 10, 33 



butter, 65 



cheese, 77 



Caseinogen, 10 

 Cheese, 75, 78 

 Citric acid, 10 

 Coal-tar colors, 42 

 Colostrum, n 

 Condensed milk, 60 

 Cream, 14 

 , evaporated, 60 



HAT A for milk inspection, 47 

 u Decomposition of milk, 13 

 De Leval Method, 24 

 Diphenylamin test, 41 

 Diseases conveyed by milk, 45 



CNZYMES in milk, 10 

 *" Evaporated cream, 60 



CAT in butter, 64 



Fat in cheese, 77 

 Fat in milk, 20 

 Fehling's solution, 36 

 Formula for fat, 29 

 Freezing, effect of, 13 



GLOBULIN in milk, 10 

 ^ Glycerol-soda, 67 



(JEHNER & RICHMOND'S 

 formula, 29 



T/JEIvDAHL-GUNNING 

 ** Method, 30 



T ACTOCRITE, 24 



L Lactodensimeter, 16 



91 



