INDEX 



335 



of, 6, 15 ; cows', percentage com- 

 position, 1 6 ; essential differences 

 between milk and, 6 ; food value 

 of, 1 8 ; heat value of, 19 ; human, 

 ash content of, 18 ; , percentage 

 composition, 17 ; immune sub- 

 stances in, no ; proteins of, 32, 



4 1 



COMBY, cases of infantile scurvy in 

 children, 222 



Complement deviation, 39 ; in rela- 

 tionship of milk-proteins, 31 ; 

 normally present in cows' milk, 

 112 



Composition of dried milk, chemical, 

 207 ; of colostrum, 6, 15 



Composition of milk, at different stages 

 of emptying the gland, 22; average, 

 cows' and human, 4, 8 ; breed of cow 

 affecting, 10 ; changes occurring at 

 different stages of lactation, 5, n ; 

 chemical, 26 ; diseases of gland 

 affecting, 26 ; in early days after 

 parturition, 15 ; in relation to 

 amount of milk produced, 24 ; 

 influence of diet, 20 ; percentage 

 of samples, 10 ; variations due to 

 period of lactation, n 



CONN and ESTEN, bacteria in milk, 

 283 



CONN and STOCKING, bacteria in milk, 

 283 ; bactericidal and agglutinat- 

 ing substances, 115 



CONRADI, effect of heating on the 

 coagulation by rennet, 235 



COPLANS, on bactericidal and ag- 

 glutinating substances, 116 



Cow, method of obtaining milk 

 sterile from, 265 ; one, variation in 

 yield and composition of milk, 14; 

 tuberculous, milk of, 251 



Cow-sheds, source of contamination 

 of milk, 267 



Cows, abortion in, 257 ; breed of, 

 composition affected by, 10 ; 

 diseased, milk-borne epidemics 

 due to, 259, 260 ; diseases of, 

 effect on ferment content of milk, 

 99 ; fertility of, effect of bacillus 

 abortus on, 314 ; hind-quarters, 

 contamination of, 266 ; mastitis 

 in, cause of, 247 ; teats of, 

 infection from, 261, 262 ; test- 

 ing with tuberculin, 272 ; with 

 no recognisable tuberculous lesion 

 of udder, tubercle bacilli in milk 

 from, 252. See also Holsteins, 

 Jerseys, Shorthorns, &c. 



Cows' milk, amount given on con- 

 secutive days, 26 ; amylase in, 



74, 97 ; as food for infants, clinical 

 data, 187, 189 ; bacillus abortus in, 

 257 ; bacterial content, 276, 277 ; 

 boiled, nutritive value of, 161, 165 ; 

 calcium content of, 54 ; catalase 

 in, 72, 93 ; , sources of, 94 ; 

 certified, 325 ; , bacteria in, 287 ; 

 , pathogenic streptococci in, 262 ; 

 , provision of, 271 ; citric acid 

 in, 233 ; complement present in, 

 112 ; composition of average, 4, 8 ; 

 contamination, sources of, 265, 

 268, 269 ; cooling of, 278, 279 ; 

 desiccation of, methods of, 322, 

 323, 324 ; dried, advantages of, 

 322 ; experiments on, 68 ; faecal 

 contamination, 266 ; fat content 

 of, 43 ; filtration of, 275, 276 ; 

 grading of, 325, 326 ; hairs in, 266 ; 

 heated, nitrogen in, 229 ; heating 

 before bacterial invasion, 285 ; 

 hydrogenase in, 92 ; iron content 

 of, 50, 51 ; lipase in, 78 ; maxi- 

 mum heating - point non - detri- 

 mental to food, 290 ; pasteurised, 

 clotting of, 307 ; , manufacture 

 of cheese from, 307 ; presence of 

 peroxidase in, 81 ; proteolytic 

 ferments in, 76 ; raw and boiled, 

 digestibility compared, 228 ; salol- 

 splitting ferment in, 98 ; stale, 

 sale of, 301 ; sterilisation by elec- 

 tricity, 328 ; sterilised, digestion 

 of, 228 ; sugar content of, 44 ; 

 total protein in, 35 ; transference 

 to sterile receptacles, 280 ; transit 

 by bottles, 281 ; variations in 

 composition due to period after 

 parturition, 12 



Cows' and human milk, calcium 

 content of, 232 ; phosphorus 

 content of, 232 ; salt content of, 

 232 ; total nitrogen content, 230 



COZZOLINO, on bactericidal and ag- 

 glutinating substances, 115 



Cream, pathogenic bacteria in, 305 ; 

 virulent streptococci in, 250 



CSONKA and EDELSTEIN, on iron 

 content of milk, 51 



CURD, casein, in infants' stools, 36 



CZERNY, cellular elements in milk, 

 135 ; nutritive value of raw and 

 boiled cows' milk as food for in- 

 fants, 189 



DAIRY cows of Edinburgh, tubercu- 

 losis among, 252 



DAMMANN, on the nutritive value 

 of raw and boiled cows' milk, 168 



