INDEX 
Odors, absorption of by milk, 29 
C&dema of the udder, 113 
Oily taste, 30 
Opacity of milk, 18 
Open Tuberculosis, diagnosis of, 
94 
Orange-colored spots, 71 
Original contamination, 63 
Ozone, 222 
Paratyphoid fever, 123 
Parenchymatous mastitis, 108 
Pasteurization, 203 
“flash” process, 214 
continuous process, 214 
“holder ’’ process, 214 
in final container, 214 
methods of, 214 
principles of, 204 
summary of effects of, 213 
Pasteurizers, types of, 215 
Peptonizing bacteria, 58 
Peroxydase, 38 
Peter’s test, 259 
Physiology of milk secretion, 1 
Potato bacillus, 60 
Premature curdling, 68 
Preservatives, tests for, 257 
Rabies, 101 
Rancid milk, 67 
odor and taste, 30 
taste, 28 
Reaction, determination of, 254 
of colostrum, 12 
of milk, 26 
Red milk, 71 
Reductase, 39 
test, 294 
327 
Refractive index, 32 
Refraction number, determina- 
tion of, 250 
Regenerative cooler, 219 
Remont’s test, 259 
Retained placenta, 116 
Retarder, 220 
Richmond’s test, 258 
“ Ropy’” milk, 69 
Rosolic acid test, 260 
Salicylic acid, test for, 259 
Salts, 19 
Salty, cow-like taste, 66 
taste, 28 
Samples, collecting, 223 
individual, 226 
mixing, 226 
preserving, 224 
stable or herd, 225 
“Sandy” milk, 68 
Scarlet fever, 125 
Score cards, 197 
Secondary infection, 72 
Secretion of milk, first phase, 6 
phases of, 6 
physiology, 1 
second phase, 7 
Septic sore throat, 124 
Slow-creaming milk, 67 
“Soapy ” taste, 70 
Solids, determination of, 240 
by automatic reckoner, 245 
by calculation, 241 
Gravimetric method, 240 
determination of specific 
gravity of, 246 
Solids not fat, 19 
determination of, 245 
Sore throat, septic, 124 
