334 



INDEX 



Butter-making, pasteurisation of 

 milk for, 306 



Butter-milk, raw and boiled, chemi- 

 cal analysis of, 232 



CALCIUM chloride, coagulation of 

 caseinogen effected by, 235 



Calcium content, of human and cows' 

 milk, 54, 232 ; of infants' milk, how 

 obtainable, 232 ; of milk, 37, 48 

 54 ; , changes after heating, 231 

 , in relation to rickets, 231 

 , reduction, delays, clotting, 236 



Calcium in food, effect on milk, 21, 55 



Calories. See Heat value 



Calves, value of boiled and raw 

 milk as food for, 166 



CAMERER, iron content of milk, 50 ; 

 organic constituents of milk, 36 



CAMERER and SOLDNER, ash content 

 of milk, 49 ; differences between 

 colostrum and average milk, 6 ; 

 iron content of milk, 51 ; values of 

 colostrum, 17 



CAMPBELL, estimating the cellular 

 content of milk, 139, 140, 141 ; 

 presence of streptococci, 246 ; 

 tubercle bacilli in milk, 251 



CAPOBIANCO, osmotic pressure of 

 colostrum in the cow, 16 



CAPPS and MILLER, milk-borne epi- 

 demics, 261 



Carbohydrate percentage in human 

 colostrum, 17 



CAREL, case of infantile scurvy 

 connected with stale milk, 220 



CARLYLE and WOLL, influence of 

 diet, 20 



Caseases derived from plants, effect 

 upon caseinogen, 228 



Casein, curd of infants' stools, 36 ; 

 digestion of, situation in body, 

 228 



Caseinogen, 30, 32, 34, 40, 41, 240; 

 amount of, 34 ; as antigen un- 

 affected by boiling, 238 ; chemical 

 composition of, 36 ; coagulation 

 of, 229,230 ; , effected by addition 

 of calcium chloride, 235 ; , by 

 rennet, 235 ; content, of colostrum, 

 1 6; , in milk, digestion after heat- 

 ing, 230 ; digestibility of, 36 ; 

 effect of heat upon, 227 ; percent- 

 age, 37 ; , amount in human and 

 cows' milk, 35 ; , composition 

 of samples, 10 ; raw and boiled, 

 effect of caseases on, 228 ; separa- 

 tion of, 39 ; , phosphorus from, 

 229 



Catalase, 65 ; amount of, as deter- 

 mining quality of milk, 96 ; con- 

 tent, variations in, 97 ; estimation 

 of, method, 93 ; in cows' milk, 

 72, 93 ; , sources of, 94 ; in human 

 milk, 73, 96 ; inhibited by anti- 

 septics, 94 ; presence of, 72 



CATHCART and HAHN, reducing 

 ferments in milk, 87 



CATHCART and PATON, source of 

 lactose in milk, 21 ; sugar in 

 milk, 44 



CATTANEO, on substances concerned 

 in haemolysis in human milk, 113 



Cell activity in mammary gland, 136 



Cell count, influence of disease on, 

 132 ; methods of obtaining, 130, 

 140 



Cells in human milk, 135 ; main 

 classes of, 133, 135 



Cellular content of milk, 130, 134 ; 

 methods of estimating, 137 ; pres- 

 ence of disease in, 143 ; , in rela- 

 tion to certain other factors, 142 



Cellular elements, nature of, 133, 

 134 



Centrifugalised milk, cellular con- 

 tent of, 130, 138 



Cervical glands, tuberculosis of, due 

 to bovine tubercle bacilli, 254, 

 255, 256 



CHAMOUIN, nutritive value of milk 

 in feeding of kittens, 182 



CHEADLE, W. B., Barlow's disease, 

 217 



Cheese, manufacture from pasteur- 

 ised milk, 307 ; pathogenic bac- 

 teria in, 306, 307 



Cheese-making, with boiled or pas- 

 teurised milk, 236 



CHICK, on catalase, 93 



Children, artificially fed, high mortal- 

 ity, 311 ; young, chiefly affected 

 by bovine tubercle bacilli, 253, 254 



Children. See also Infants 



Churns, hygienic improvement in, 

 281 ; temperature of milk in, 280 



Citric acid content of cows' and 

 human milk, 233; disappearance 

 from milk turned sour, 234 



CLAUS, on the period of lactation, 157 



Clot formation of casein in stomach, 

 228 



Coagulation by rennet, effect of 

 heating on, 235 



Coagulum, soft, digestibility of, 237 



Coloration of milk, 69 



Colostrum, agglutinating power of, 

 119 ; bactericidal power in, 117 ; 

 complement in, 112 ; composition 



