342 



INDEX 



tive value; of boiled milk, 161, 171, 

 175 ; , of human milk, 161 ; , of 

 raw and boiled cows' milk, 187 ; 

 organic constituents of, 30, 33 ; 

 organisms in, liable to cause dis- 

 ease, 244 ; peroxidase in, sum- 

 mary of, 71 ; production of, 2 ; 

 , in relation to hygiene, i ; steri- 

 lised, in relation to Barlow's 

 disease, 220 ; , stale, ill effects of, 

 220 ; sugar content of, 44 ; value 

 in supplementing insufficient diet, 

 240. See also First Milk, Middle 

 Milk, Strippings 



Milk-cooler, 277, 278, 279 



Milk depots of England, 321 



Milk-pails, contamination of cows' 

 milk from, 267 



Milk-proteins, biological relationship 

 of, 31 



Milk supply, bacterial standard for, 

 281 



Milkers, infection transmitted by, 

 261, 262, 266 ; personal hygiene of, 

 2 73 spread of milk-borne epi- 

 demics by, 273 ; tubercle bacilli 

 in milk conveyed by, 252 



Milking, bacteria decrease by time 

 after, 115 ; effect of different 

 intervals of, 24 ; fat content, to- 

 wards end of, 22 ; , variations at 

 different periods, 25 ; frequent, 

 necessary, 150; table showing 

 number of colonies at different 

 intervals after, 118 



Milking machines, 274 



Milking methods, 275 



Milking-pails, 274 ; protected, 275 



MILLER, increase of infantile scurvy 

 at Atlantic City, 221 



MITCHELL, tubercle bacilli in milk, 

 252, 256 



MOHLER, WASHBURN, and ROGERS, 

 pathogenic bacteria, in butter, 306 ; 

 , in cheese, 307 



Monobutyrin, 67 



MONRAD, on the nutritive value of 

 raw and boiled cows' milk as food 

 for infants, 189 



MONTIUS, on ferment content of 

 milk in abnormal conditions, 100 



MOORE and WHITLEY, oxidising 

 ferments in milk, 81 



MORO, amylase in human milk, 98 ; 

 direct absorption of protein, 124, 

 125 ; lipolytic ferments in cows' 

 milk, 78 ; nutritive value of boiled 

 human milk, 162 ; nutritive value of 

 milk in the feeding, of dogs, 1 81 ; , 

 of guinea-pigs, 175 ; , of rabbits, 



179; peroxidise in human milk, 

 82 ; proteolytic ferments, in cows' 

 milk, 76 ; , in human milk, 77 * 

 salol-splitting ferment in cows' 

 and human milk, 99 



MORO and SCHLOSSMANN, organic 

 constituents of milk, 39 



MORSE, percentage of Barlow's dis- 

 ease at children's hospital, Boston, 

 U.S.A., 221 



MOSER, on substances concerned in 

 haemolysis, 113 



MUCH and HAPPICH, passive im- 

 munity by suckling, 122, 123 



MUCH and ROMER, passive im- 

 munity by suckling, 122 



MULLER, nutritive value of boiled 

 human milk, 164 ; presence of 

 streptococci, 247 



MULLER and JOCHMANN, proteolytic 

 ferments in human milk, 77 



MURLIN, metabolism of pregnancy 

 and lactation in dogs, 15 



MURSCHHAUSER and ENGEL, organic 

 constituents of milk, 42 



Musso and MENOZZI, on organic 

 constituents of milk, 38 



NAISH, dried milk in relation to 

 rickets, 223 ; risk of scurvy to 

 infants fed on dried milk, 221 



NEISSER and WECHSBERG, on re- 

 ducing ferments in milk, 86 



NETTER, citric acid in milk, 233 ; 

 digestion of sterilised cows' milk, 

 228 



NEUBERG and REICHERT, on lipase 

 in human milk, 79 



NEUMANN, Barlow's disease, 218 



NEUMANN-WENDER, catalase, 93 ; 

 oxidising ferments in milk, 80 



New York, tubercle bacilli in market 

 milk of, 250 



NEWMAN and SWITHINBANK, patho- 

 genic bacteria in butter, 306 



Nitrogen, in colostrum, 6 ; distribu- 

 tion in colostrum, 16, 19 ; in 

 heated cows' milk, 229 ; in human 

 milk, 9 ; non-protein, 42 



Nitrogen-containing substances, 33 



Nitrogen content, of cows' and human 

 milk, 230 ; variations due to 

 period after parturition, 12, 13, 23 



NOBECOURT and MERKLEN, on salol- 

 splitting ferment in cows' and 

 human milk, 98 



NOEGGERATH and KOLFF, on sub- 

 stances concerned in haemolysis in 

 human milk, 113 



