33* 



INDEX 



BABCOCK and RUSSELL, oxidising 

 ferments in milk, 80 ; pathogenic 

 bacteria in butter, 306 ; proteo- 

 lytic ferments in cows' milk, 76 ; 

 proteolytic ferments in milk, 66 

 BABCOCK, VIVIAN, and RUSSELL, 

 on proteolytic ferments in cows' 

 milk, 76 

 BABICK, on the nutritive value of 



boiled cows' milk, 168 

 BACCHI, on organic constituents 



of milk, 37 



BACH, indirect reductase reaction, 



91 ; reducing ferments in milk, 86 



BACH and CHODAT, on catalase, 93 ; 



oxidising ferments in milk, 81 

 Bacillus abortus, agglutinating power 

 of goat's blood for, 258 ; effect on 

 fertility of cows, 314 ; experimental 

 infection with, 259 ; in cows, per- 

 centage, 258 ; in cows' milk, 257 

 Bacillus acidi lactici, identity with 



streptococcus lacticus, 247 

 Bacillus coli, amount in milk esti- 

 mated dangerous, 302 ; growth of, 

 at different temperatures, 285 ; in 

 cows' milk, 266 



Bacteria, agglutination of, 117, 119; 

 formation of catalase by, 94 ; 

 killed in milk, products of, 281, 

 282 ; in milk, 66, 68, 72, 76, 95 ; 

 , acid forming, 283, 284, 291 ; 

 , comparison between raw and 

 pasteurised milk, 193 ; , de- 

 struction at low temperatures of 

 heating, 290, 291 ; , destruc- 

 tion without application of heat 

 methods, 327 ; , influence on cell 

 count, 131 ; , multiplication after 

 heating, 285 ; , reductions during 

 pasteurisation, 292 ; , surviving 

 pasteurisation, fate of, 290 ; , 

 thermal death-point, 287-290 ; , 

 types of, 283 ; multiplication in 

 milk, 268 ; pathogenic, in butter, 

 305, 306 ; , in cheese, 306, 307 ; 

 , in cream, 305 ; reduction of 

 methylene blue by, 87 ; relation- 

 ship between catalase and, 95 

 Bacterial content of unfiltered and 



filtered milk, 276, 277 

 Bacterial standard for milk supply, 



281 

 Bactericidal substances, presence of, 



114 

 BAHRDT and EDELSTEIN, calcium 



content of milk, 54, 55 

 BAILEY and MURLIN, nitrogen and 

 ash in early human colostrum, 



BAMBERG, calcium content of milk, 

 56 ; composition of milk, 24 ; con- 

 stituents of human milk, 9, 12 ; 

 nutritive value of milk in the 

 feeding of pigs, 183 ; period of 

 lactation, 158 

 BANG, on the nutritive value of 



boiled cows' milk, 166 

 Barlow's disease, age incidence, 217 ; 

 connection with pasteurisation of 

 milk, 218 ; , use of Soxhlet appa- 

 ratus, 218, 220 ; diet in infants 

 before onset of, 218 ; following 

 feeding on proprietary foods, 221 ; 

 in Switzerland, 220 ; in U.S.A., 

 221 ; increase in Berlin (1902-3), 

 218; non-prevalence in poorer 

 classes, 219 ; production by heated 

 milk, 216, 217 



BARTELLI, on bactericidal and ag- 

 glutinating substances, 117 

 BARTENSTEIN, nutritive value of milk 



in feeding of guinea-pigs, 175 

 BARTHEL, catalase in cows' milk, 

 94 ; direct and indirect reductase, 

 88 ; peroxidase reaction, 84 

 BAUER, biological relationship of 

 milk-proteins, 33 ; effect of heat 

 upon the properties concerned 

 with the production of immunity, 

 238 ; organic constituents of milk, 

 35 36, 37, 39 ; substances con- 

 cerned in haemolysis, 112 ; sub- 

 stances concerned in haemolysis in 

 human milk, 113 

 BAUER and DAVIDSOHN, lipase in 



human milk, 79 



BAUER and ENGEL, biological re- 

 lationship of milk-proteins, 33 ; 

 organic constituents of milk, 39, 

 41. 42 



BAUEREISEN, organic constituents 

 of milk, 35, 39, 41 ; proteins of 

 colostrum, 32 

 BEATTIE, destruction of bacteria 



in milk, 327 



BERGEY, presence of disease in 

 milk, 144 ; prevalence of strepto- 

 cocci, 246 

 BERKA, on cellular elements in 



milk, 135 



Berlin, infant consultations in, 194 ; 

 streptococci in milk in, 246 ; 

 weights of breast-fed and arti- 

 ficially fed infants, 315-320 

 BERTARELLE, on direct absorption 



of protein, 125 



BERTIN-SANS and GANJOUX, direct 

 and indirect reductase, 89 ; varia- 

 tions in catalase content, 97 



