INDEX 



339 



HEWLETT, cellular content in rela- 

 tion to stages of lactation, 142 ; 

 presence of disease in milk, 144 

 HEWLETT and BARTON, sources of 



milk contamination, 266 

 HEWLETT and REVIS, substances 

 concerned in ha5morysis, 113 



HEWLETT, REVIS, and VILLAR, cell- 

 ular content of milk, 26 ; cellular 

 elements in milk, 135, 136, 142 



HEYGENDORFF and MEURER, on 

 amount of catalase as determining 

 the quality of milk, 96 



HIPPIUS, on lipase in human milk, 78 



HITTCHER, experiments with raw 

 and boiled cows' milk, 167 ; nutri- 

 tive value of boiled cows' milk, 

 165, 166, 168 



HOEFFTER, hydrogenase in cows' 

 milk, 92 



HOHLFIELD, nutritive value of raw 

 and boiled cows' milk as food for 

 infants, 190 



Holborn, breast-fed and bottle-fed 

 children in, 312, 313 



Holder process for pasteurisation of 

 milk, 298, 299 



HOLLING, prevalence of strepto- 

 cocci, 249 



Holstein cows, composition of milk 

 of, 10 



Holstein cows' milk, composition 

 variations in, 13 



HOOBLER, calcium content of milk, 

 57 



HOPKINS, presence of further sub- 

 stances in milk concerned in the 

 nutrition of the organism, 240 



HORMAN and MORGENROTH, patho- 

 genic bacteria in cheese, 306 



Houses, contamination of milk in, 

 267, 268 



HOUSTON, grades of milk, 326 ; 

 sources of milk contamination, 

 267, 268 



Human milk, amylase in, 74, 98 ; 

 boiled nutritive value of, 161, 162 ; 

 calcium content of, 54 ; catalase 

 in, 73, 96 ; cells in, 135 ; comple- 

 ment present in, 113 ; composition 

 of, average, 4, 8 ; constituents of, 

 average, 9 ; experiments on, 67 ; 

 iron content of, 50, 51 ; lipase in, 

 78 ; presence of peroxidase in, 70, 

 8 1 ; preservation of, 315 ; proteo- 

 lytic ferments in, 77 ; reductase 

 in, presence of, 92 ; salol-splitting 

 ferment in, 98 ; total protein in, 

 35 ; variations in composition due 

 to period after parturition, 1 1 



HUNNAEUS, calcium content of milk, 

 54 ; fat content of milk, 42 



Hydrochloric acid, addition to milk, 

 236 



Hydrogen peroxide, action of amylase 

 increased by, 98 ; addition to 

 milk, 327 ; for preservation of 

 milk, 93 



Hydrogenase, 86 ; in cows' milk, 92" 



Hygiene, milk in relation to, i 



IMMUNITY, acquired, production of, 

 33, 109 ; natural, 109 ; passive, 

 109 ; , by suckling, 120 ; , sub- 

 stances concerned in, 108, 112 ; 

 transferred by suckling, 120 ; 

 transmission of, from parent to 

 offspring, 120 



Infants, artificial feeding of, 317, 318, 

 322 ; boiled milk in, clinical data, 

 190, 192 ; , detrimental element 

 in, 36 ; , methods of, 2 ; , 

 nutritive value of boiled milk in, 

 162 ; , raw milk in, clinical data, 

 190, 192 ; Barlow's disease in, 

 alleged production by heated milk, 

 216, 217 ; breast-fed and artificially 

 ed, 148, 319 ; breast-fed and bottle- 

 fed, state of health in, 312, 313 ; 

 feeding of, dried milk in, 206, 209 ; 

 feeding with milk with high bac- 

 terial content, 285 ; frequent feed- 

 ing not necessary, 151, 155 ; iron 

 metabolism in, with different milks, 

 53; loss of weight in, 19; nutritive 

 value of boiled and raw cows' milk 

 for, 187, 189 ; results of feeding 

 with milk from different sources, 

 286, 287 ; value of ferments to, 66 



Inorganic constituents of milk, 48 



Intestine, small, digestion of casein 

 in, 228 



Iron, presence in colloidal form, 70 



Iron content, total of, 49 



Iron metabolism in infants accord- 

 ing to the milk feed, 52 



JENSEN, catalase in cows' milk, 95 ; 

 constituents of milk concerned in 

 F.M.B. reaction, 91 ; differences 

 in composition of milk, 22 ; hydro- 

 genase in cows' milk, 92 ; peroxi- 

 dase reaction, 84 



JENSEN and PLATTNER, effect of 

 heating on the coagulation by 

 rennet, 236 ; fat content of milk 

 on boiling, 230 ; temperature of 

 coagulation of albumin, 229 

 z 2 



