344 



INDEX 



milk compared, 5 ; of milk, 237 ; 

 variations due to period after 

 parturition, u 



Protein percentage in human colos- 

 trum, 17 



Protein substances, 30, 33 



Proteins, biological relationship of, 

 31 ; broken down to simple group- 

 ings, 237 ; ' foreign ' to one 

 another, 38, 122, 124 ; interrela- 

 tionship of blood and milk, 37 ; of 

 colostrum, 7, 32, 41 ; of milk, differ- 

 entiation of, 38 ; , changes in, as 

 result of heating, 225, 227 ; per- 

 centage of, 35; proteolytic fer- 

 ments acting on, 66 ; relation of 

 the three, 40 



Proteolytic ferments, acting on pro- 

 teins, 66 ; in cows' milk, 76 ; 

 in human milk, 77 



PUPPEL, prevalence of streptococci; 

 249 



PURVIS, BRIHAUT, and MCHATTIE, 

 fat content in milk when boiled, 

 230 ; phosphorus content of milk 

 when heated, 233 



QUALITY of milk, amount of catalase 

 as determining, 96 



RABBITS, experiments on, nutritive 

 value of milk, 174, 179 



RABINOWITCHJ pathogenic bacteria 

 in cheese, 306 



Rats, experiments on, nutritive value 

 of milk, 173, 179 



RAUDNITZ; amount of catalase as 

 determining the quality of milk, 

 96 ; calcium content of milk, 58 ; 

 hydrogenase in cows' milk, 92 ; 

 organic constituents of milk, 37 ; 

 oxidising ferments in milk, 80 ; 

 peroxidase in human milk, 81 ; 

 peroxidase reaction, 84 ; phos- 

 phorus content of milk, 59 



Raw milk, 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 as food 

 for infants, 187, 189 ; Schardin- 

 ger's test for, 89 



Reaction, F.M.B., constituents of 

 milk concerned in, 91 ; peroxidase, 

 effect of heat on, 84 ; , mechan- 

 ism of, 83 ; reductase, indirect, 

 mechanism of, 91 ; Schardinger's, 

 89 



Reducing ferments in milk, 85 

 Reductase, direct and indirect, 71, 

 72, 86, 87 ; ferments of milk, 71 ; 

 in human milk, presence of, 92 



Reductase reaction, 71 ; indirect 

 mechanism of, 91 



References. See Bibliography 



Rennet, clotting action of, 34 ; co- 

 agulation of caseinogen by, 235 ; 

 Dutch milks not coagulating with, 

 231 ; effect of heating on the 

 coagulation by, 235 ; human milk 

 not coagulated by, 235 



Rennets in stomachs of different 

 animals, 236 



REVIS, on estimating the cellular 

 content of milk, 138 



Rickets, early stages of, 57 ; incid- 

 ence varies in different countries, 

 223 ; production by heated milk 

 not proved, 217, 222 ; reduction of 

 calcium content in milk and, 231 



RIETSCHEL, on organic constituents 

 of milk, 42 



RINGER, effect of heating on the 

 coagulation by rennet, 235 



RITTER, cause of Barlow's disease 

 in Berlin, 219 



RODET, on the nutritive value of 

 milk in the feeding of dogs, 180 



ROGER, presence of streptococci, 

 247 



ROGER, BERG, and DAVIS, patho- 

 genic bacteria in butter, 306 



ROHMAN and SHMAMINE, on peroxi- 

 dase reaction, 83 



R6MER, passive immunity by suck- 

 ling, 121, 123 



R6MER and SAMES, passive im- 

 munity by suckling, 123 ; Schard- 

 inger's reaction, 89 



RONA and MICHAELIS^ on lipase in 

 human milk, 79 



ROSENAU, bacteria in milk, 288 

 pasteurisation of milk, 296, 301 

 pathogenic bacteria in butter, 306 

 presence of disease in milk, 144 

 prevalence of streptococci, 249 



ROSENAU and ANDERSON, organic 

 constituents of milk, 38 



ROSENAU and McCov, bactericidal 

 and agglutinating substances, 116 



ROSENOW and DAVIS, prevalence of 

 streptococci, 248 



ROSING, hydrogenase in cows' milk, 

 92 



Ross, cellular content in relation 

 to stages of lactation, 142 ; esti- 

 mating the cellular content of 

 milk, 142 



