100 



DAIRY ANALYSIS 



Specific gravity, estimation by 



lactometer, 6 

 gravimetric estimation, 9 

 of sour milk, 47 

 relation between fat, solids 



not fat, and, 39 

 rise of, in milk, on standing, 



ii 



Sprengel tube, 10 

 Standards for butter, 8 1 

 milk, 52 

 skim-milk, 63 

 Starch, detection of, 62 

 Sterilised milk, 46 

 Stokes method for total solids 



estimation, 12 

 tube, 30 



Storch's method for fat estima- 

 tion, 28, 43 

 Strontia solution, 94 

 Sugar, cane, estimation of, 47, 5 5 



milk (see Milk sugar) 

 Sulphur, estimation of, 38 

 Sweet milk, cause of, 5 5 



TASTE, cause of unusual, in 



milk, 59 

 Thermo-lactometer, 8 



Thiosulphate solution, 94 



Titration, 94 



Total solids, estimation of, 1 1 



by calculation, 39, 90 

 Total solids, in cream, 43 



in sour milk, 48 



UNUSUAL taste in milk, cause 



of, 59 

 Urine, detection of, 59 



VEGETABLE matter in milk, 60, 



61 



Viscogen, detection of, 62 

 Volatile acid in sour milk, 49 

 fatty acids, estimation of, 



WATER in butter, estimation of, 



64 

 cheese, 83 



standard for, 79 

 milk, detection of, 5 1 

 Werner-Schmid, method of fat 



estimation, 29, 47 

 Whey, 2, 46 



ZEISS butyro-refractometer, 75 



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