INDEX 



345 



ROTHENFUSSER, on oxidising fer- 

 ments in milk, 81 



ROTONDI, digestion of cows' and 

 human caseinogen, 228 



ROTT, EDELSTEIN, and LANGSTEIN, 

 human colostrum, 17, 19 



RUEDIGER, prevalence of strepto- 

 cocci, 247 



RUHM, on estimating the cellular 

 content of milk, 138 



RULLMANN, catalase in cows' milk, 

 73. 95 I hydrogenase in cows' 

 milk, 93 ; peroxidase in cows' 

 milk, 8 1 ; reductases in human 

 milk, 92 ; salol-splitting ferment 

 in cows' and human milk, 99 ; 

 Schardinger's reaction, 89, 90 ; 

 sources of milk contamination, 265 



RULLMANN and TROMMSDORFF, bac- 

 tericidal and agglutinating sub- 

 stances, 116 



RUPP, effect of heating on the 

 coagulation by rennet, 235 



RUSSELL and BABCOCK, proteolytic 

 ferments in milk, 66 



RUSSELL and HOFFMANN, estimating 

 the cellular content of milk, 139, 

 141 



ST. JOHN and PENNINGTON, bac- 

 teria in milk, 285 



St. Pancras, breast-fed and bottle- 

 fed infants in, 312, 313 



SALGE, direct absorption of pro- 

 tein, 125 ; passive immunity by 

 suckling, 124 



Salol-splitting ferment, in cows' milk, 

 98 ; in human milk, 98 



Salolase in milk, 74 



Salt content, of human and cows' 

 milk, 232 ; of milk, 168 



Saltpetre, traces in milk, 21 



Salts in milk, 48 ; variations due to 

 period after parturition, n 



Salts percentage in colostrum, 19 



SAMELSOHN, on lipase in human 

 milk, 70 



SAMMIS and BRUHNY, effect of 

 heating on the coagulation by 

 rennet, 236 ; pathogenic bacteria 

 in cheese, 307 



SARTHOU, catalase in cows' milk, 

 94 ; peroxidase reaction, 83 



SASSENHAGEN, bactericidal and ag- 

 glutinating substances, 117; fat 

 content of colostrum of the cow, 

 16 ; reductases in human milk, 92 ; 

 substances concerned in haemolysis, 



SAVAGE, cellular content in rela- 

 tion to stages of lactation, 142 ; 

 cellular elements in milk, 136, 138 ; 

 grades of milk, 326 ; milk-borne 

 epidemics, 259, 262 ; pasteurisa- 

 tion of milk, 301 ; prevalence of 

 streptococci, 246 ; production of 

 milk as far as possible free from 

 contamination, 276 ; sources of 

 milk contamination, 267 



Scarlet fever, milk-borne epidemics, 

 262 



SCHABAD, calcium content of milk, 56 



SCHARDINGER, reducing ferments in 

 milk, 86, 87 ; reductases in milk, 



7* 



Schardinger's reaction, 86, 89 



SCHEIBE and HENKEL, citric acid in 

 milk, 233 



SCHLOSS, calcium content of milk, 

 56 ; constituents of human milk, 

 9 ; constituents of milk, 22 



SCHLOSS and FRANK, calcium con- 

 tent of milk, 57 



SCHLOSSMANN, alterations in human 

 milk during period of lactation, 

 u, 12; composition of human 

 milk at different stages after par- 

 turition, 24 ; development of the 

 mammary function, 309 ; organic 

 constituents of milk, 35 ; period of 

 lactation, 154, 157, 159 



SCHLOSSMANN and MORO, organic 

 constituents of milk, 39 



SCHMIDT, on substances concerned 

 in haemolysis, 112, 114 



SCHROEDER, bacillus abortus in 

 milk, 258, 259 ; breeding experi- 

 ments from artificially fed guinea- 

 pigs, 314 ; nutritive value of milk 

 in the feeding of guinea-pigs, 176, 

 177 



SCHROEDER and COTTON, bacillus 

 abortus in milk, 258 ; pathogenic 

 bacteria in butter, 306 



SCHROETER, amount of catalase 

 as determining the quality of 

 milk, 96 ; direct and indirect 

 reductase, 88 



SCHULTZE, milk and Barlow's disease, 

 219 



SCHUPPIUS, estimating the cellular 

 content of milk, 138 



SEBELIEN, organic constituents of 

 milk, 34 



Sediment, ' smeared,' method, 130 



SEEL, analysis of cows' milk during 

 inflammation of the udder, 27 



SEIBOLD, presence of disease in milk, 

 144 



