INDEX 



255 



Bacillus jtuowsccns liduefaciena, 217, 



m 



put ri fie. us, 217 

 Bacterium Im-i!* nriffi, 218, 219 



pro</-i!(ioHinii, 229 



Baudouin's test for sesame oil, 167 

 Beestings, 14 

 Benzoic acid in milk, detection of, 



121 

 Bernstein's method for fat in butter, 



139 

 Bicarbonate of soda, detection in 



milk, 119 



Bichromate of potash as milk pre- 

 servative, 20 

 estimation of, 90 

 Bixa orellana, 176 



Boracic acid in milk, detection of, 120 

 Borax in milk, detection of, 120 

 Boiled milk, detection of, 97 

 Boiling test for acidity in milk, 30 

 Brine in butter, 131 

 Buddised milk, 199, 212 

 Buffalo milk, composition of, 16 

 Butter, 130 

 adulterated with cocoanut oil, 168 



margarine, 155 

 analysis of, 133, 134 

 chemical composition of, 133, 134 

 colourers, 177, 178 

 physical properties of, 130 

 salt in, 130 

 sampling of, 134 

 specific gravity of, 131 

 thick, 132 

 fat, critical temperature of solution 



in alcohol, 144 

 density of, 142 

 examination of, 142 

 melting point of, 142 

 point of solidification, 143 

 properties of, 130 

 physical test of, 142 

 refractive index of, 145 

 solubility in alcohol, 144 

 solidification of, 143 

 specific gravity, 142 

 Buttermilk, 130 

 Butter yellow, 177 

 Butyric acid, 183 



fermentation, 211 

 Butyro-refractometer, 145 



C 



Calcium, estimation of, 118 

 Calculation of abstracted cream, 114 



added water, 113 

 ( 'ulvt's' stomach, lll 

 Cane sugar, detection of, in milk, 117 

 condensed milk, 213 



Carbonate of soda in milk, 120 

 Carrots as butter colour, 178 

 Casein, action of rennet on, 8 



analysis of, 215 



composition of, 7 



in milk, 7 



estimation of, 84 



lime compound, 7 



preparations, 208 



properties of, 7 



separation of, 8 

 Catalase in milk, 12,98 

 Centrifuges, 72 

 Changes in milk due to sterilisation, 



196 

 Cheese, adulteration of, 191 



analysis of, 184 



chemical composition of, 182, 184 



estimation of fat in, 186 et seq. 

 protein in, 190 

 water in, 185 



water-soluble nitrogen com- 

 pounds, 190 



preparation of fat of, for analysis, 

 191 



making of, 180 



rennet, 180 



ripening of, 181 



sampling of, 184 



sour milk, 182 



Chemical composition of butter, 133 

 cheese, 182 

 milk, 16 



examination of milk, 30 

 Cholesterine, 12, 163 

 Churning of cream, 130 

 Citric acid in milk, 11 

 estimation of, 91 

 Cladosporium butyri, 229 

 Clear butter, 132 

 Coagulation of milk by rennet, 8 

 Cocoanut oil, 168 



detection of, in butter, 173 

 Coli bacteria, 216 

 Colostrum, 14 



chemical composition of, 15 



microscopic appearance of, 15 

 Colour of milk, 1 

 Colouring matter in butter, 176 

 Condensed milk, 200 

 analysis of, 213 



separated milk, 202 

 Condition of fat in milk, 5 

 Conditions of action of rennet, 194 

 Constituents of ash of milk, 10 

 Copper solution, reduction of, by 



milk sugar, 10 

 Corps granuleux, 15 

 Correction of specific gravity for 



changes of temperature, 236 

 Cow, composition of milk of, 16 



