INDEX 



333 



BESREDKA, organic constituents of 

 milk, 41 



Bibliography, 3 ; bacillus abortus in 

 milk, 264 ; bacteria in milk, 293 ; 

 Barlow's disease, 223 ; boiled milk 

 of the same species, 169 ; breast- 

 feeding, 159 ; cellular content, 

 145 ; composition of milk, 27 ; 

 destruction of bacteria in milk, 

 329 ; development of the mam- 

 mary function, 311 ; dried milk, 

 214 ; enzymes of milk, 100 ; ex- 

 perimental data relating to nutri- 

 tive value of raw and boiled milk, 

 1 86 ; grading of milk, 327 ; heated 

 milk, 241, 304 ; immunity, 125 ; 

 inorganic constituents of milk, 60 ; 

 methods commonly used in heating 

 milk, 304 ; milk-borne epidemics, 

 264 ; nutritive value of boiled 

 milk, 204 ; organic constituents of 

 milk, 44 ; pathogenic bacteria in 

 butter and cheese, 308 ; preserva- 

 tion of human milk, 315 ; produc- 

 tion of milk as far as possible free 

 from contamination, 282 ; rickets, 

 223 ; sources of milk contamina- 

 tion, 269 ; streptococci in milk, 

 262 ; tubercle bacillus in milk, 263 



BIER, on variations in catalase 

 content, 97 



BIOLCHINI and LUZZATI, on lipo- 

 lytic ferments in cows' milk, 78 



Biological properties of milk, 63 



Biprisator for destruction of bacteria 

 in milk, 328 



BIRK, ash of human colostrum, 18, 

 19 ; period of lactation, 154, 158 



Blood, interrelationship of milk- 

 proteins and proteins of, 37 ; lipase 

 present in, 79 ; ox, anti-serum 

 for, 38 



Blood-proteins, 37, 240 



BOCKHOUT and DE VRIES, calcium 

 content of milk, 231 ; proteolytic 

 ferments in cows' milk, 76 



Boiled milk, 303 ; clinical data as to 

 value in infant feeding, 190, 192 ; 

 experiments on animals as to 

 nutritive value of, 177, 178, 180, 

 183, 185 ; nutritive value of, 161, 

 162 ; , as food for infants, 187, 

 189 ; , for young of different 

 species, 171, 175 ; of same species, 

 nutritive value of, 161 ; Schar- 

 dinger's test for, 89 



Boiling, effect on growth of bacteria in 



t milk, 116 



BOLLE, nutritive value of milk in 

 feeding of guinea-pigs, 175 



BORDAS and TOUPLAIN, on per- 

 oxidase reaction, 84 



BORDET, on organic constituents of 

 milk, 38 



BOSWORTH and PRUCHA, citric acid in 

 milk, 234 



Bottle-feeding with boiled human 

 milk, 163 



Bottling, sterile, of milk, 280 



BRAND, on constituents of milk 

 concerned in F.M.B. reaction, 91 



Breast. See Mammary gland 



Breast-feeding, 2, 147 ; advantages 

 of, factors counteracting, 311 ; 

 death-rate comparatively low in, 

 203 ; in guinea-pigs, value of, 

 176 ; later effects of, 159 ; natural 

 immunity conferred by, 125 ; nutri- 

 tive value of, 163 ; weight statis- 

 tics in, 164. See also Lactation 



BREDIG and SOMMER, on indirect 

 reductase reaction, 91 



Breed. See Cows 



BRENNEMANN, casein curds in infants' 

 stools, 228 ; organic constituents 

 of milk, 36 



BRODSKY, on the period of lacta- 

 tion, 154 



BRUCKLER, nutritive value of milk 

 in feeding of goats, 174, 185 



BRUNING, hydrogenase in cows* 

 milk, 92 ; nutritive value of boiled 

 goats' milk, 168 ; nutritive value of 

 milk, in the feeding of dogs, 180 ; 

 , in the feeding of goats, 174, 

 185; , in the feeding of guinea- 

 pigs, 175 ; , in the feeding of 

 pigs, 182 ; , in the feeding of 

 rabbits, 178 ; prevalence of strep- 

 tococci, 246 



BUDDE'S method for destruction of 

 bacteria in milk, 327 



BUDIN, capacity for lactation, 148 ; 

 development of the mammary 

 function, 311 ; infantile scurvy, 

 220 ; period of lactation, 154, 

 158 



BUNGE, ash content of milk, 49 ; 

 capacity for lactation, 148 ; iron 

 content of milk, 50 ; phosphorus 

 content of milk, 59 



BURRI and KURSTEINER, Schardin- 

 ger's reaction, 90 



BURRI and SCHMID, Schardinger's 

 reaction, 90 



BURRI and STAUB, method of esti- 

 mation of catalase, 93 



Butter, pathogenic bacteria in, 305, 

 306 ; tubercle bacilli in, 306 



Butter-fat in cows' milk, 43 



