INDEX 



259 



Oleic acid, 157 



Olein, 5 



Oxidation of butter, 23O 



Oxpropionic acid. o l>acti<- acid 



Palmitic acid, 157 

 Palmitin, 5 

 Paracasein. S. 1st. 

 Paraphenylenediamine for detection 



of heated milk. 98 

 Pasteurisation, proof of, 99, 141 

 Pasteurised milk. 19S 

 Payment for milk, 35 

 Penicillium, 217, 229 

 Peptone in milk, 12 



fermentation, 211 

 Peptonising bacteria. 22 

 Peroxidase in milk. 12, 98 

 Phosphates in ash of milk, 11 

 Phosphorus in casein, 10 

 Physical examination of butter milk, 



22 

 Phytosterine, 163 



acetate test, 162 

 Plasmon, 209 

 Point of solidification of butter fat, 



143 

 Polarimetric method for estimation 



of milk sugar, 87 



Polenske's new butter number, 169 

 Potassium bichromate. 2o 



test for, 90 

 Preservatives for milk, 2o 



in butter, 176 



in milk, 1 19 

 Preserved milk. 19li 

 Products of ripening of cheese, 1S3 

 Proof of Pasteurisation. 141 

 Propionic acid, S3 

 Protein, determination of. in butter, 



141 



in cheese. 19o 

 in milk, SO, 83, 84 



colostrum, 1T> 



milk, composition of, 7 

 Proton, 209 

 Pyknometer, 25 



1! 



Rancid butter, 131 



Raw and heated milk, t distinguish, 



96 



Reaction of milk, 30 

 Reddish tinge in milk. '1*1 

 Reductase test, 128 

 Reduction by milk sugar, 10, 85, s7 



Refractive index of butter, 14.~>. I. lit 



milk serum, 108 

 Refractometer, Abbe, 14H 

 immersion, 110 



Wollny-Zeiss, 40, 145 



method for determining fat in milk, 



40 



milk sugar, 89 

 water in milk, 108 

 Reichert-Meissl number, 148, 161 

 Reindeer, milk of, 16 

 Removal of cream from milk. 111. 



112 

 Rennet, 191 



action on casein. 8, ISO 



conditions influencing action of, 494 



cheese, 182 



preparation of, 191 



powder, 192 



testing of, 191 

 Riegel's milk protein, 2o<) 

 Ripening of cream. 130 

 of cheese. 181, 183 



products of, 182, 233 

 Rise of specific gravity of mjlk on 



standing, 23 

 Rising of cream, 5 

 Ritthausen's method for estimation 



of protein, 83 



Rose-Gottlieb's method, 52, 138, 187 

 Rouser for mixing milk, 17 



Saccharomyces kefir, 203 



Saccharate of lime in milk, 117 



Saccharose, detection of, 117 



Satflower yellow, 179 



Satflowers, 177 



Saffron, 177, 179 



Salt, estimation of, in butter, 141 



in butter, 130 

 Salts of milk, 11 

 Salicylic acid, detection of, in milk, 



120 

 Sampling of butter, 134 



of cheese, 1S4 



of milk, 17 

 Sanatogen, 2O9 

 Schardinger's reagent, 211 

 Schiff s reagent, 122, 232 

 Schmid-Bondzynski method, 187 

 Sebelien's method for total protein, 



84 



Sediment, 

 Separated condensed milk, 2o2 



milk, detection of, in milk, 112 

 Separator slime, 13 

 Serum, determination of specific 



gravity of. lo5 



