INDEX 



337 



Farms containing infected cows sup- 

 plying milk to Manchester, average 

 number (1896-1913), 251 



Fat, in colostrum, 6 ; in human and 

 cows' milk compared, 8 ; in milk, 4 



Fat content, of colostrum, 16, 17; 

 of human and cows' milk com- 

 pared, 5 ; of milk, 42 ; , changes 

 after heating, 230 ; towards end of 

 milking, 22, 151 ; variations in, 7 ; 

 , at different periods of milking, 

 25 ; , due to period after parturi- 

 tion, n, 12, 13, 23 



Fat globules, action of cells on, 136 



Fat percentage composition of 

 samples, 10 



Fat-splitting ferments of milk, 67 



Fats in milk, 33 



Feeding, artificial, detrimental ele- 

 ment in, 36 ; experiments, 55 ; 

 methods in early life, 311. See also 

 Breast-feeding and Food 



Ferment content of milk in abnormal 

 conditions, increase in, 99 



Ferments, 75 ; acting on sugar, 68 ; 

 fat -splitting, 67 ; glycolytic, in 

 milk, 79 ; in milk, 63, 75 ; lactase, 

 in milk, 79 ; lipolytic, 67, 78 ; oxi- 

 dising, in milk, 80 ; , presence of, 

 68 ; present in milk, 237 ; proteo- 

 lytic, acting on proteins, 66 ; , in 

 cows' milk, 76 ; , in human milk, 

 77; reducing, in milk, 85; reduc- 

 tase, 71 ; reduction of methylene 

 blue by, 87 ; salol-splitting, in 

 cows' milk, 98 ; , in human milk, 

 98 ; tests for, 69 ; value to infants 

 of, 66 



Filter. See Ulax filter 



Filtration of milk, 275, 276 



FINDLAY, factors in causation of 

 rickets, 223 



FINGERLING, goats' milk, 7 ; influ- 

 ence of diet on the milk of goats, 

 21 ; phosphorus content of milk, 

 59 



FINKELSTEIN, development of the 

 mammary function, 311 ; nutritive 

 value, of boiled human milk, 165 ; 

 , of raw and boiled cows' milk as 

 food for infants, 190, 192 ; organic 

 constituents of milk, 36 ; period 

 of lactation, 159 



First milk, bacteria and catalase 

 relationship in, 95 ; constituents 

 concerned in F.M.B. reaction, 91 ; 

 fat content of, 22 



Flash process for pasteurisation of 

 milk, 299 



FLETCHER, milk-borne epidemics, 261 



FLUGGE, sterilised milk, 303 



F.M.B. reaction, 72 ; constituents 

 of milk concerned in, 91 ; reduc- 

 tion of, 88 



Food, for infants, dried milk as, 206, 

 209 ; influence on composition of 

 milk, 20 ; quantity of taken, 

 effect on milk, 7 ; special sub- 

 stances added to, effect of, 7, 55 ; 

 value of colostrum, 18 



Foot-and-mouth disease, effect on 

 ferment content, 100 



Fore-milk, cellular content, 139 



Formaldehydase, 86, 90 



Formalin - methylene - blue. See 

 F.M.B. 



FORSYTH, on the period of lacta- 

 tion, 153 



France, dried milk as food for infants 

 in, 207 ; sterilised milk in, 304 



FRANK and SCHLOSS, on calcium 

 content of milk, 57 



FRASER, tubercle bacilli in milk, 

 256 



FRED, on direct and indirect reduc- 

 tase, 88 



FREUDENREICH, pasteurisation of 

 milk, 296 ; proteolytic ferments in 

 cows' milk, 76 



FRICK, cellular content in relation 

 to stages of lactation, 142 ; pres- 

 ence of disease in milk, 144 



FRIED JUNG and HECHT, catalase 

 in human milk, 96 ; lipase in 

 human milk, 78 ; peroxidase in 

 human milk, 71, 82 ; proteolytic 

 ferments in human milk, 77 



FULD and NOEGGERATH, effect o 

 heating on the coagulation by 

 rennet, 236 



FUNK, presence of further sub- 

 stances in milk concerned in the 

 nutrition of the organism, 240 



FUNK and AUTENRIETH, sugar in 

 milk, 44 



GALTIER, pathogenic bacteria in 

 cheese, 307 



GANGHOFNER and LANGER, direct 

 absorption of protein, 124 ; pas- 

 sive immunity by suckling, 

 123 



GERBER, effect of caseases upon raw 

 and boiled caseinogen, 228 



GERBER and OTTIKER, amount of 

 catalase as determining the quality 

 of milk, 96; method of estima- 

 tion of catalase, 94 ; variations in 

 catalase content, 97 



