178 



MILK 



Chemical analysis of milk, 162 



Chlorestin, 35 



Chlorine in milk, 34 



Cholera propagated by milk, 68, 



76 



Churning, 115-124 

 Chymosin, 139 

 Cilia, 72 



Citric acid in milk, 35 

 Cleanliness in relation to milk, 



109 



Coagulation of milk, 57, 137-147 

 Cocci, 71 



Colostrum, 7, 38-41 

 Colostrum corpuscles, 7, 38 

 Comma bacilli, 72, 73 

 Condensed milk, 61 

 Conditions influencing composition 



of milk, 42-52 



Constituents of milk, 9, 18-41 

 Consumption propagated by milk, 



68, 75 



Corps granuleux, 38 

 Cream, microscopical appearance 



of, 117-120 

 Creaming of milk, 54 



DEVON cows' milk, 47 



Diastase, 139 



Digestibility of foods, 168 ; of 



milk, 169 

 Diphtheria propagated by milk, 



68, 69, 75 

 Diplococci, 71, 73 

 Dunlop cheese, composition of, 



156 



ENGLISH cream cheese, composi- 

 tion of, 156 



Enzymes, 101, 139 



Erysipelas propagated by milk, 75 



Excitement, influence of, on milk, 

 51 



FAT in milk, 18-27 ; condition 

 of, 21 ; conditions influencing 

 separation of, 116 ; determina- 

 tion of, 157-160 



Fatty acids, 24 



Fatty globules, 18 ; number of in 

 milk, 20 



Faults of milk, 59 



Ferric oxide in milk, 34 



Fibrin, 31 



Fission of bacteria, 72, 73 



Food, influence of, on butter, 129 ; 

 on milk, 49 ; milk as a, 164- 

 173 ; nutrients, 164 



Formation of milk, 6 



Formic acid, 27 



Formulae for calculating composi- 

 tion of milk, 161 



Fromage de Brie cheese, composi- 

 tion of, 156 



GALACTINE, 31, 33 



Gases in milk, 36 



Gelatinoids, 165 



Glanders propagated by milk, 76 



Gloucestershire cheese, composi- 

 tion of, 156 



Glycerides, 24 



Goats' milk, 37 



Gorgonzola cheese, composition of, 

 156 



Grape-sugar, 33, 40 



Green milk, 87 



Gruyere cheese, composition of, 1 56 



Guernsey cows' milk, 46, 47 



HEAT, effect of, on milk, 58 

 Holstein Friesian cows' milk, 47 

 Hyphae, 80 

 Hypoxanthin, 35 



ILLNESS, influence of, on milk, 52 

 Infusoria, 71 

 Insoluble fatty acids, 25 

 Intermittent sterilisation, 61, 106 

 Invalids, milk as a food for, 173 



JERSEY cows' milk, 46, 47 



KEPHIR, 97-99 

 Koumiss, 99 

 Kreatin, 35 



