INDEX OF SUBJECTS 



679 



Milk-fat, solubility of, 80 

 source of, 76 

 specific gravity of, 52 

 Milk-flour, 650 

 Milk-ice, 631 



Milk-sugar, 37, 71, 78, 89, 99 

 determination of, 191, 196 

 source of, 78 

 Milk-wine, 406 

 Milking, 296 



bag, Nutricia, 284 

 machines, 42, 305-314 

 Butrell-Lawrence-Kennedy, 312, 



313 



Globe, 312 

 Thistle, 307 

 stools, 327 



Mineral content of butter, 600 

 of milk, 78, 101 

 source of, 78 

 Modification of Babcock test, 164-167 

 of lactic acid, 357 

 of milk, 585 



Mold spores in milk, 512 

 Molds in milk, 265, 388 



in udder, 276 

 Molecular weight of bovine casein, 88 



paracasein, 88 

 of goat casein, 656 

 paracasein, 656 

 of human casein, 654 



paracasein, 654 

 Mono-amino acids, 90 

 Monrad's rennet test, 207 

 Morphology of streptococci, 364 

 Mortality, infantile, 432, 596, 597 

 Mother starters, 604 

 Mucin, 71 



Mucoid protein, 61, 98 

 Myristicin, 80 



NARROW-TOP pails, 29t)-305 

 Natural cream ripening, 603 



starters, 603 



Nature of fat globules, 60 

 Neapolitan ice-cream, 634 

 Neufchatel cheese, 617, 627 

 New York Board of Health lactom- 

 eter, 142, 143 

 milk regulations, 545 

 Nissen corpuscles, 35, 52, 60 

 Nitrates in milk, detection of, 219 

 Nitrogen-containing extractives, 70, 99 

 Non-volatile acids, 71, 79, 80 

 Normal milk, 63 



souring of milk, 264-266, 340, 343, 



350, 351 

 Nucleic acid, 75 

 Nucleoglycoprotein, 75 

 Nucleoprotein, 87 

 Number of bacteria in butter, 606 



Number of bacteria in cheese, 616 



in ice-cream, 642 



in market milk, 261 



in udder, 274 

 Nutricia milking bag, 284 

 Nutritive ratio, 124 



OATMEAL gruel for infant feeding, 587 

 Objections to pasteurization, 530-538 

 Occult tuberculosis, 454 

 Ocular tuberculin test, 453 

 Odor in milk, 64, 71, 80 



abnormal, 386 

 Off-flavors in butter, 608 

 Official Dairy Instructors Association, 



552 



Oidium lactis, 388, 401, 606, 622, 623 

 Ojran, 407 

 Olein, 80 

 Oleomargarine, bacteria in, 606 



tubercle bacilli in, 447 

 Omeira, 408 

 Opalisin, 98 

 Opspnins in milk, 243 

 Ordinance for milk supplies, 565 

 Organized ferments, 230 

 Origin of butter, 18 



of casein, 75 



of globulin, 75 



of lactalbumin, 75 



of lactoglobulin, 75 



of lactose, 78 



of milk constituents, 75 



of milk-fat, 76 



of milk-sugar, 78 



of mineral constituents, 78 

 Orotic acid, 70, 99 

 Ostertag system, 455 

 Overfeeding of infants, 592 

 Overrun of ice-cream, 632 

 Oxidases in milk, 234 

 Ozonization of milk, 542 



PAILS, narrow-top, 300-305 



small-top, 300-305 

 Palmitin, 80 

 Paracasein, 82, 86, 92 



ash-free, 86 



lactate, 90 



molecular weight of, 88, 654, 656 

 Paralactic bacillus, 392 

 Paranuclein, 618 

 Paraphenylindiamin, 235 

 Paratyphoid fever, 439 

 Parmesan cheese, 612 

 Passburg system of milk desiccation, 



652 



Pasteurization, continuous, 513 

 flow, 519 



cooling after, 528 



