i8o 



MILK 



Skim - milk cheese, composition 



of, 156 



Slimy milk, 88 

 Society of Public Analysts, 



standard, 14 

 Soda in milk, 34 

 Soluble fatty acids, 25 

 Souring of milk, 55, 122 

 Specific gravity of milk, 37, 160 

 Spirilla, 72, 73, 77 

 Spores, 73, 74 

 Standards for milk, 17 

 Staphylococci, 71, 73 

 Stearin, 24 

 Sterile milk, 65 

 Sterilisation of milk, 61, 104 

 Stilton cheese, composition of, 



156 



Streptococci, 71, 73 

 Streptococcus Hollandicus, 89 

 Structure of cow's udder, 1-8 

 Sulphuric acid in milk, 34 

 Supervision, 23 



Symbiosis, 85 



TATTEMYELK, 88 



Teats, 2, 5 



Testing of milk, 157-163 



Toxin, 101 



Trimethylamin, 87 



Tuberculosis bacillus,^ 68, 77, 101 



Tunica propria, 4 



Typhus propagated by milk, 68, 



69, 75, 103 

 Tyrosin, 35 

 Tyrothrix, 84 



UDDER, structure of, 1-8 

 Urea, 35 



VARIATION in composition of 



milk, 12 

 Violet milk, 87 



YEASTS, 72, 73 

 Yellow milk, 87 



s^& 



X^ ~ OF THE 



(UNIVERSITY 

 \^J^IFORN^ 



THE END 



Printed by R. & R. CLARK, LIMITED, Edinbitrgh. 



