INDEX 



257 



Estimation of iodine number, 153 

 lactic acid, '218 

 lecithin in milk, H4 

 milk sugar, 8"> 

 nitrogen in butter, 141 



in cheese, 190 



refractive imlex of butter, 145, 159 

 of milk fat, 40 

 of milk serum, 108 

 solids, not fat. in butter, 140 

 soluble volatile fatty acids, 148 

 total nitrogen in milk, so 



protein in milk, 83, 84 

 water in butter, 135 



in cheese, 185 

 Eucasein, '209 

 Eulactol, -209 

 Ewe, milk of, 1(5 

 Examination of butter, 134 



of milk, 17 



Extraction methods for the determi- 

 nation of fat, 47 



F 



Factors influencing fat content of 



milk, 6 



Fat, amount of, in milk, 6 

 composition of, in milk, 5 

 determination of, in butter, 137 

 in condensed milk. '213 

 in cheese, 186 

 in cream, 51, 56 

 in milk, 35 

 in separated milk, 51 

 of milk, 5 



melting point of, 5 

 refractive index of, 5 

 size of globules, 4 

 Fatty acids in butter, 157 

 Fehling's solution, 86 

 Fermentation, alcoholic, 205, 226 

 butyric, 131, 229 

 lactic acid, 9, 183, 211 

 test, 124 



Fleischmann's formula, 103 

 Flocculent matter in milk, 22 

 Formaldehyde as preservative, 20 



detection of, 121 

 Formalin, ste Formaldehyde 

 Formin, 5 

 Formula for calculating total solids in 



milk, 103 



Weibull's sour milk method, 26 

 Free acid in butter, 15(5 

 Freezing point of milk, 2. H6 

 Fritxmann's nitrate test, 102 



Gerber's method, 69, 189 



"sal'' method, 80 

 Globules of fat in milk. 4 

 Globulin, 7 

 Glycerides in butter, 157 



in milk fat, 5 

 Goats' milk, addition of, 115 



cheese, 181 

 GranulobiwHH, 217 

 Gravimetric method for estimation 



of milk sugar, 85 



H 



Heat, action of, on milk, 96, 1US 

 Heated mi-Ik, tests for, 97 ft, * q. 

 Heimer number, 153 

 Homogenised milk, 198 

 Human milk, composition of, 16 

 Hydrogen peroxide, detection of, 122 



estimation of, 123 

 Hypoxanthine in milk, 12 



1 



Insoluble fatty acids, 153 

 Iodine-mercuric chloride solution, 



154 

 Iodine number, 153 



HiibFs method, 154 



Wijs' method, 155 



Jensen's method for estimation of 

 volatile fatty acids, 220, 221 



Kaolin method for determination of 



fat, 50 

 Kephir, 9, 205 



composition of, 206 



fermentation, 206 



grains, 205 



bacteria in, 205 

 Koettstorfer number, 152, 1(52 

 Kolibri butyrometer, 67 

 Koumiss, 9, 205 



composition of, 207 



<;alaotase in milk, 12. 9S 

 Gases in milk, 12 



Lactic acid, 9 

 bacteria, 9 

 estimation of. 2 1 s 



