II INDEX. 



Page. 



Coloring matter in butter 26 



Cotton-seed oil, use of, as a butter adulterant 72 



Cream, estimation of fat in milk by volume of 100 



Crystals, form of fat 34 



Curd, estimation of, in butter 74 



D. 



Description of plates 37 



Determination of soluble and insoluble fat acids 66 



E. 



Eifect of the preliminary beating of the fat to different temperatures 51 



sudden rise of temperature 51 



time on melting point of fat disks 50 



Estimation of albuminoids in milk 114 



curd in butter 74 



fat in milk 85 



Adam's method 85 



Fleischmaun an d Morgen's method 100 



Liebermann's method 97 



lactobutyrometric method 103 



by the lactocritc 101 



Morse and Piggot's method 127 



optical method of 104 



Soxhlet's method 87 



by volume of cream 100 



insoluble acids in butter fats 59 



lactose 105 



salt in butter 73 



soluble acids in butter fats 53 



butter 29 



water in milk 



Examination of milk 80 



F. 



Fat acids, determination of soluble and insoluble 66 



butter, absorption of bromine and iodine by 63 



estimation of insoluble acids in 59 



soluble acids in 53 



melting point of 43 



effect of time on 50 



specific gravity of 40 



method employed 43 



temperature at which stated 43 



viscosity 52 



crystals, forms of 34 



estimation of, in milk , 85 



Adam's method 85 



Fleischmann and Morgen's method 100 



lactobutyrometric method 103 



by the lactocrite 101 



Liebermann's method 97 



Morse and Piggot's method 127 



optical method of 104 



Soxhlet's areometric method 87 



by volume of cream 100 



Fleischmann & Morgen's method for estimation of fat in milk 100 



Forms of fat crystals 34 



ii. 



Hanssen's investigations, results of 62 \ 



I. 



Iodine, absorption of Bromine and, by butter fats 63 



