256 



INDEX 



Cream, analysis of, 75 



artificial thickening of, 117 

 Creatinin in milk, 12 

 Critical temperature of solution of 



butter fat in alcohol, 144 

 Crismer number, 144, 161 

 Crismer's method, 144 

 Cupric oxide method for estimation 



of milk sugar, 87 

 Curcuma, 177, 178 

 Curd, acid, 180 



rennet, 180, 182 

 Curdling due to lactic acid, 180 



D 



Dark field photographs of butter, 132, 



133 



Decomposition products of butter, 

 229 



of cheese, 233 



of milk, 216 



Degree of acidity of butter, 144 

 of cheese, 233 

 of oxidation of butter, 232 

 of rancidity of butter, 230 

 Detection of added water in butter, 

 176 



in milk, 101 

 adulteration in butter, 157 



in cheese, 191 



artificial colouring in milk, 116 

 beczoic acid, 121 

 boracic acid, 120 

 cane sugar in milk, 117 

 colouring matter in butter, 176 



in milk, 116 

 formaldehyde, 121 

 goats' milk in milk, 115 

 hydrogen peroxide, 122 

 lime in milk, 118 

 nitrates in milk, 101 

 saccharose in milk, 117 

 separated milk in milk, 112 

 Determination of acidity of butter, 



156 



of milk, 30 

 anhydrous solids, not fat, in butter, 



140 



common salt in butter, 141 

 citric acid in milk, 91 

 fat in butter, 137 



in cheese, 186 



in cream, 56, 75 



in milk, 35 



by Adams' method, 48 



Babcock's method, 61 



(lerber's method, 69 



(Berber's ' k sal" method, 81 



Lactocrite method, 58 



Determination of acidity by Lieber- 



mann-Szekely's method, 55 

 Lindstrom's method, 65 

 Nilson's kaolin method, 58 

 Rose-Gottlieb's method, 52 

 Sichler's method, 77 

 freezing point of milk, 106 

 Hehner number, 153 

 iodine number, 153 

 Koettstorfer number, 152 

 nitrogenous substances in milk, 80 

 potassium bichromate in milk, 90 

 protein in butter, 141 

 in cheese, 190 

 in milk, 80, 83, 84 

 refractive index of butter fat, 145 



of milk serum, 108 

 Reichert-Meissl number, 148 

 specific gravity of milk, 23 



of milk serum, 105 

 water in butter, 135 



in cheese, 185 

 Dicalcium casein, 7 

 Dinitroriaphthol, 177 

 Dispora caucasica, 206 

 Dirt, estimation of, in mlk, 26 



of milk, 13 

 Dried milk, 202, 214 

 Dry matter of milk, 3 

 determination of, 33 

 Drying oven, Soxhlet's, 34 

 Duclaux's method for estimation of 

 volatile fatty aids, 221 



E 



Earth nut oil, 167 

 Enzymes in cheese, 181 



in milk, 12 



in ripening of cheese, 181 

 Ester number, 231 

 Estimation of acidity, 30 



albumin in milk, 85 



albuminose in cheese, 234 



alcohol, 226 



amide nitrogen in cheese, 234 



ammoniacal nitrogen in cheese, 234 



ash of milk, 90 



calcium, 118 



casein in milk, 84 



citric acid in milk, 91 



common salt in butter, 141 



curd in butter, 141 



dirt in milk, 26 



fat in butter, 137 

 in cheese, 186 

 in cream, 56 

 in milk, 35 et seq. 



hydrogen peroxide, 123 



insoluble fatty acids in butter, 153, 

 169 



