9 8 



Condensed milk, 46 



in cream, 62 

 Cream, 3 



analysis of, 24, 43 

 calculation of fat in, 44 

 composition of, 4 

 detection of abstraction of, 



52 

 detection of adulteration of, 



62 

 Curd, 2, 3, 57 



composition of, 4 



estimation of, 8 5 



in butter, 64 



in cheese, 85 



in milk, 85 



Curdling, cause of, 57 

 Custard, cause of curdling in, 58 



DENSITY of butter, 74 



(see also Specific gravity) 

 Detection of adulteration of 

 butter, 79 

 cheese, 84 

 cream, 62 

 milk, 51 



of preservatives in 

 butter, 65 

 cream, 63 

 milk, 53 



Dirty milk, cause of, 61 

 Dyes, in milk, 5 5 



EXAMINATION of fat in 

 butter, 67 



under polarised light, 74 

 cheese, 84 

 cream, 63 

 milk, 63 



FAT globules, i 



gravimetric estimation of, 



27-30 



in butter, 67 

 in cheese, 83 

 in cream, 43 

 in sour milk, 47 

 preparation of, for analysis, 



68 



relation between specific 

 gravity, solids not fat, 

 and, 39 



DAIRY ANALYSIS 



Fat, standard for. 52 



volumetric estimation of, 



17-27 



Fatty acids, soluble and in- 

 soluble, estimation of, 



7 1 



volatile, estimation of, 68 

 Fermentation test (cheese), 86 

 Fluorides, detection of, 66 

 Formaldehyde, detection of, 54 

 Freshness of milk, 57 



GELATINE, detection of, 62 



Gerber's method, for fat estima- 

 tion, 17-27, 43 



Gottlieb's method, for fat esti- 

 mation,, 30, 43 



Gravimetric estimation of speci- 

 fic gravity, 9 



HARBISON'S method for the 



estimation of cane sugar, 47 

 Heated milk, detection of, 54 

 High colour, cause of, in milk, 



55 

 Hink's method for the detection 



of cocoa-nut oil, 79 

 Hydrochloric acid, 92 

 Hydrogen peroxide, detection 



of, 54 



INSOLUBLE ash, estimation of, 



12 

 fatty acids, estimation of, 



68 



Iodine absorption. 75 

 solution, 93 



KJELDAHL'S method of estimat- 

 ing nitrogen, 35 

 Kieselguhr, 29 



LACTIC acid, 2, 57 



estimation of, 16 

 Lactometers, 6 et seq. 

 Leffmann and Beam's method 



of fat estimation, 17 

 Lime, 2 



detection of added, 63* 



estimation of, 1 5 

 Lindet's method for curd, 85 



