340 



INDEX 



Jersey cows, composition of milk of, 

 10 ; milk composition, variations 

 in, 13 



JOLLES, on peroxidase in human 

 milk, 82 



KAISER, prevalence of streptococci, 



246 

 KAMINER and MAYERHOFER, on 



phosphorus content of milk, 60 

 KASTLE and PORCH, on peroxidase 



in human milk, 83 

 KELLER, nutritive value of milk in 



the feeding, of dogs, 180; , of 



mice, 178; , of rats and mice, 173 

 KIRCHNER, average composition of 



cows' and human milk, 5 

 Kittens, experiments on, nutritive 



value of milk, 174, 182 

 KLEBS, oxidising ferments in milk, 



69, 80 ; peroxidase reaction, 84 

 KLEIN, nutritive value of milk in 



the feeding of pigs, 184 

 KLIMMER, bactericidal and aggluti- 

 nating substances, 115 

 KNAPE, preservation of human milk, 



315 



KNOX and TRACY, on phosphorus 

 content of milk, 60 



KOBELE, on substances concerned 

 in haemolysis, 113 



KOHN, influence of diet on the 

 milk of goats, 21 



KOLLE, bactericidal and agglutinat- 

 ing substances, 115 



KOLLMEYER, organic constituents of 

 milk, 39, 41, 42 



KONIG, percentage composition of 

 cows' colostrum, 16 



KONING, amylase in cows' milk, 

 97 ; bactericidal and agglutinating 

 substances, 115 ; influence of diet 

 on the milk supply of cows, 21 ; 

 method of estimation of catalase, 



93 ; reductases in human milk, 

 92 ; variations in catalase con- 

 tent, 97 



KOOPER, catalase in cows' milk, 94 ; 

 method of estimation of catalase, 



94 ; peroxidase reaction, 83, 84 ; 

 variations in catalase content, 97 



KOPF, substances concerned in 



haemolysis, 112 

 KOSTLER, ferment content of milk 



in abnormal conditions, 99 

 KOWALEWSKY, oxidising ferments 



in milk, 81 

 KRASNOGORSKY, iron content of 



milk, 52 



KRAUS, bactericidal and agglutinat- 

 ing substances, 119 



KREIDL and LENK, effect of heat- 

 ing on the coagulation by rennet, 

 235 



KROST, nutritive value of raw and 

 boiled cows' milk as food for in- 

 fants, 203 



LACT-ALBUMIN, 30 ; amount of, 34 ; 

 anti-sera, 39 ; chemical composi- 

 tion of, 36 ; percentage of, 37 ; 

 , amount in human and cows' 

 milk, 35 



Lactase, 75; ferment, 68; ferments 

 in milk, 79 



Lactation, capacity for, 148 ; 

 changes in composition of milk at 

 different stages of, 5, n ; iron 

 content of milk in, 51 ; metabolism 

 of, 15 ; periods of, 150 ; variations 

 in composition due to, n ; stages 

 of, 142 



Lacto-globulin, 30, 32, 34 ; percent- 

 age amount in human and cows' 

 milk, 35 



Lacto-protein percentage composi- 

 tion of samples, 10 



Lacto-serum, action of, 38 ; produc- 

 tion of, 239 



Lactose, 68 ; in milk, source of, 21 ; 

 content of colostrum, 16 ; per- 

 centage composition of samples, 

 10 ; reduction of methylene blue 

 by, 87 



LAGANE, amylase in human milk, 

 98 ; Schardinger's reaction, 90 



LAM, amount of catalase as deter- 

 mining the quality of milk, 96 



LANE-CLAYPON, amylase in cows' 

 milk, 98 ; nutritive value of raw 

 and boiled cows' milk as food for 

 infants, 193 



LANE-CLAYPON and HARDEN, cata- 

 lase in cows' milk, 73, 95 ; method 

 of estimation of catalase, 94 ; 

 peroxidase in cows' milk, 81 



LANGER, bactericidal and aggluti- 

 nating substances, 119; organic 

 constituents of milk, 42 



LANGSTEIN, iron content of milk, 



5L 52, 53 



LANGSTEIN and EDELSTEIN, iron 

 content of milk, 53 ; organic con- 

 stituents of milk, 37 



LANGSTEIN and MEYER, nutritive 

 value of boiled human milk, 163 



LANGSTEIN, ROTT, and EDELSTEIN, 

 human colostrum, 17, 19 



