684 



INDEX OF SUBJECTS 



Tuberculin test, subcutaneous, 452 

 Tuberculosis, 444 



antitoxin, 457 



bovine, 444-461 



diagnosis of, 449 



eradication of, 455-457 



human, 443, 445 



immunization against, 457 



in goats, 657 



occult, 454 



transmission of, 458 



vaccination against, 457 

 Tubular type of pasteurizer, 51< 

 Turnip taste in butter, 607 

 Tvarog, 20 

 Typhoid agglutination, 243 



bacilli in buttermilk, 399 

 in cream, 399, 438 

 in ice-cream, 644 

 in milk, 433, 437 



carriers, 438 



fever, 437 

 Tyrosin, 90, 618 

 Tyrothrix tenuis, 231 

 Tyrotoxin, 626 



UDDER, 45 



Bacillus coli in, 276 



bacteria in, 267-278 



growth of bacteria in, 273 



kinds of bacteria in, 274 



micrococci in, 275 



micro-organisms in, 258, 267-278 



molds in, 276 



number of bacteria in, 274 



source of bacteria in, 268, 269 



spore-forming bacteria in, 276 



yeasts in, 276 

 Ultimate follicle, 47, 48 

 Ultra-violet rays, 541 

 Uncle Sam's three dairy herds, 574 

 Underfeeding infants, 592 

 Unorganized ferments, 230 

 Urea, 78, 99 

 Urgoutnik, 403 

 Uric acid, 99 



VACCINATION against abortion, 477 



against tuberculosis, 457 

 Vacuum cleaners for cows,. 285 

 Van Norman's acidity test, 197 

 Van Slyke's formula for casein, 108 

 for skimmed milk. 214 

 for watered milk, 215 

 Van Slyke and Bosworth's casein de- 

 termination. 190 



Variability of composition of milk, 105 



during lactation period, 114 

 Varieties of cheese, 512 

 Virgin lactation, 38 

 Virulence number, 470 

 Viscogen, 65 

 Viscosity of milk, 64 

 Viscous milk, 380-385 

 Vitamins, 536 

 Volatile acids, 71, 79, 80 

 Volumetric casein determination, 185 



WATER in butter, 600 

 Watered milk, detection of, 214 



formula for, 215 

 Water-ice, 630 

 Werner-Schmidt's fat determination. 



148 



Westphal balance, 142, 146 

 Wet milking, 296 

 Whey, 71, 370, 529 



albumin, 93 



butter, 608 



composition of, 74 



determination of fat in, 173 



lactobacilli in, 370 



media for lactobacilli, 627 



pasteurization of, 529 

 White snakeroot, 475 



spots in cheese, 625 

 Whole milk, 52 



Wisconsin curd test, 210, 361, 624 

 Witch's milk, 34, 38 

 Wollny's refractometer test for fat, 148 



for lactose, 196 

 Working butter, 605 



XANTHIN bases in milk, 99 

 Xanthophyll, 63, 221 



YAHOURT, 402 



Yaourt, 402 



Yeasts, lactose-fermenting, 100 



in milk, 265, 276. 388, 402 



in udder, 276 

 Yellow cheese, 625 



milk, 379 

 Yoghurt, 366, 402, 403 



ZAKVASKA, 402 



Zeiss butyrorefractometer, 149 

 immersion refractometer, 217 

 Zinc lactate, 358 

 Zwarg, 20 



