CONTENTS xi 



PART IV. PRESERVED MILK AND OTHER MILK 

 PREPARATIONS. 



PAQB 



EXAMINATION OF PRESERVED MILK AND OTHER MILK PREPARATIONS . 210 



I. Sterilised and Pasteurised Milk 210 



II. Buddised Milk 212 



III. Condensed Milk 213- 



IV. Desiccated Milk or Milk Powder 214 



V. Casein 215 



PART V. -DECOMPOSITION PRODUCTS OF MILK, BUTTER, AND 



CHEESE. 



PAGE 



I. Decomposition Products of Milk 216 



1. Lactic Acid 21* 



2. Volatile Fatty Acids 219 



(a) Qualitative Estimation 22<> 



(6) Quantitative Estimation 221 



3. Alcohol 22(> 



II. Decomposition Products of Butter 229 



1. Determination of the Degree of Rancidity 230 



2. Determination of the Degree of Oxidation 232 



III. Decomposition Products of Cheese 233 



INTRODUCTORY 233 



1. Determination of the Degree of Acidity 233 



2. Volatile Fatty Acids 233 



3. Acid Number of Cheese Fat 234 



4. Nitrogenous Substances 235 



APPENDIX TABLK> 23t> 



