XX CONTENTS 



Relation between Specific Gravity^ Fat^ and Total Solids, 



PAGB 



Estimation of Total Protein . . . .189 



Nitrogenous Substances. 



183. Determination of Total Nitrogen by Kjeldahl's Process 189 



Estimation of Casein. 

 Procedure. . . . . .190 



Analysis of Sour Milks. 



184. Weibull's Method . . . . .191 



Adulteration of Milk. 



185. Change in Density of Milk on Skimming and Diluting 



— Detection of Added Water— Detection of Removal 

 of Cream — Detection of Simultaneous Removal of 

 Cream and Addition of Water or Skimmed Milk . 191 



186. Preservatives — Detection of Boric Acid or Borates — 



Detection of Formaldehyde — Detection of Hydrogen 

 Peroxide — Detection of Salicylic Acid . .194 



CHAPTER XX 

 Butter 



187. Determination of Water . 



188. Determination of Fat 



189. Determination of Total Solids not Fat 



190. Determination of Common Salt . 



191. Determination of Protein 



192. Determination of Reichert-Meissl Number 



196 

 197 

 198 

 198 

 199 

 199 



Saponification of Butter-fat. 



193. Determination of Saponification Number . . 203 



194. The Unsaturated Acids in Butter-fat . . . 204 



195. Determination of the Iodine Value by Wijs' Method . 204 



The Colour of Butter 



196. Detection of Artificial Colouring Matter . . 206 



