INDEX OF SUBJECTS 



669 



Bactericidal substances in milk, 243, 



249, 250 

 Bacterium caeruleum, 379 



casei fusci, 625 



caucasicum, 365, 366, 401 



fulvum, 386 



giintheri, 341 



indigonaceum, 379 



kirchneri, 386 - 



lactis, 346 



acidi, 275, 276, 291, 292, 341, 347, 



349, 364 

 longi, 400 



mazun, 404 



of lactic acid, 347 



of long milk, 400 



of sour milk, 347 



peptogenes, 384 



sapolyticum, 386 



syncyaneum, 378 



synxanthum, 379 

 Bang system, 455 

 Barrel churn, 22 

 Bedding for cows, 293 

 Benzidin test, 238 

 Benzoic acid in milk, 225 



detection of, 228, 507 

 Beta-naphthol, 235 

 Binders in ice-cream, 633 

 Biorization of milk, 542 

 Bitch's milk, 70 

 Bitter butter, 607 



cheese, 625 



milk, 385 

 Blue cheese, 626 



milk, 377 

 Boas-Oppler bacillus, 341, 365, 366, 



370 



Body of ice-cream, 633 

 Bohemian pyopagus twins, 39 

 Boiled milk for infant feeding, 587 

 Borax in milk, 224 



detection of, 227, 506 

 Boric acid in milk, 224 



detection of, 227, 506 

 Botryomycosis, 474 

 Bottle cappers, 319, 320, 491 



fillers, 319 



washers, 325, 326 

 Bottling hot pasteurized milk, 524 

 Botulism, 241 

 Bovine casein, 86, 657 



tubercle bacilli, 435, 445, 458 



tuberculosis, 444-461 

 Bovovaccine, 457 

 Bowl sediment, 601 

 Box churn, 22 

 Bread, salt-rising, 365 

 Breed's counting method, 422-424 

 Breeds of dairy cows, 572, 573 

 Brie cheese, 612, 624 

 Brinsen cheese, 623 



Brown Swiss, 573 



Buddeized milk, 225, 541 



Buffalo's milk, 70, 657 



Bull associations, co-operative, 579, 



580 

 Burrell-Lawrence-Kennedy milking 



machine, 312, 313 

 Butter, 599 



abnormal, 606 



analysis of, 609 



aroma of, 603, 605 



bacteria in, 606 



bacterial examination of, 609 



bitter taste in, 607 



cheesy taste in, 607 



chemical analysis of, 600 



churning, 605 



composition of, 600 



decplorization of, 607 



derivation of word, 19 



fat-splitting ferment in, 234 



fishy flavor in, 608 



flavor in milk, 386 



influence of light on, 607 



mineral content of, 600 



off-flavor in, 608 



origin of, 18 



rancidity in, 606-608 



scoring of, 608 



streaky, 607 



texture of, 599, 605 



tubercle bacilli in, 447 



water in, 600 



whey-, 608 



working of, 605 

 Butter-fat, chemistry of, 78-81 



melting-point of, 80, 108, 112, 120, 

 121, 125 



separation of, 599 



solubility of, 80 

 Butterine, bacteria in, 606 



tubercle bacilli in, 447 

 Buttermilk, 74, 397, 398 



Babcock test for fat in, 173-175 



bacteria in, 263, 399 



cheese, 619, 620 



composition of, 74, 75 



therapy, 396 



tubercle bacilli in, 447 



typhoid bacilli in, 399 

 Butterwort, 380 

 Butyric acid bacteria, 374, 375 

 Butyrometer, 165 

 Butyrorefractometer, 148, 149 

 By-products of cheese factories, 323 



of creameries, 323 



CADAVERIN in cheese, 626 

 Calculation of fat in ice-cream, 641 

 Caloric system of milk modification, 

 586 



