INDEX 



ACID-CURD, 141 



Aerobics, 80 



Age of cows, influence of, on 



butter, 129 ; on milk, 45 

 Albumin, 27, 30 

 Albuminoids, 165, 166 ; of milk, 



27-31 



Albuminose, 31 



Alcoholic fermentation of milk, 97 

 Algae, 71 

 Alveoli, 3, 4 

 American cheese, composition of, 



156 

 American Holderuess cows' milk. 



47 



Amides, 165 

 Amphoteric reaction of milk, 36, 



57 



Aroma of butter, 125 

 Average composition of milk, 12 

 Ayrshire cows' milk, 46, 47 



BACILLI, 72, 73 



Bacillus, actinobacter du lait 

 visqueux, 88 ; actiuobacter 

 polymorphus, 89 ; cyanogenus, 

 85 ; lactis pituitosi, 89 ; leu- 

 conostoc mesenteroides, 88 ; 

 mesentericus, 88 ; prodigiosus, 

 83 ; synxanthus, 87 ; violaceus, 

 87 ; viscosus, 89 



Bacteria of milk, 63-113 



Bacterium Hessii, 89 



Beastings, 38-41 



Bitter milk, 89 



Blue milk, 84 



Breeds of cows, milk from 

 different, 45 



Budding of yeasts, 80 



Butin, 24 



Butter, 114 - 136 ; aroma and 

 flavour of, 125 ; bacteria of, 

 124 ; chemical composition of, 

 130 ; number of bacteria in, 

 128 



Butyric acid, 26 



Butyric bacilli, 83, 95 



Butyric fermentation of milk, 95 



Butyrin, 24 



CAMEMBERT cheese, composition 



of, 156 



Capillary blood-vessels, 7 

 Caprin, 24 

 Capronin, 24 

 Capryliu, 24 

 Carbohydrates, 165 

 Casease, 151 

 Casein, 27, 28 

 Casein ferments, 91, 96 

 Caseinogen, 27 

 Centrifugal separators, 120 

 Changes milk undergoes, 53-62 

 Cheddar cheese, composition of, 



156 

 Cheese, 148 - 156 ; bacteria in, 



150 ; composition of, 155 ; 



conditions determining quality 



of, 149 ; ripening of, 152 

 Cheese-faults, 153 



12 



