Abrastol, 62. 
Acidity, 39. 
Acid mercuric iodid, 78. 
nitrate, 37. 
Adams’ method, 14. 
Agar, 67. 
Albumin, 2, 28, 31. 
Aldehyde number, 27. 
Almen’s reagent, 29. 
Alumina-cream, 78 
Ampbhoteric milk, 39. 
Annatto, 51, 53, 93. 
Asaprol, 62. 
Ash, 3, 13. 
Babcock’s method, 16. 
Benzoates, 59. 
Boiled milk, detection of, 48. 
Borax and boric acid, 62. 
Butter, 81. 
colors, 92. 
fat, 81. 
. process, 90. 
——— renovated, go. 
Butyrorefractometer, 90. 
Calcium saccharate, 46. 
Calculation methods, 21, 28. 
Caramel, 9s. 
Casein, 28, 30. 
Cheese, 97. 
Citric acid, 2. 
Colors in butter, 92. 
milk, 51. 
Colostrum, 7. 
Condensed milk, 69. 
Cream, 65. 
, evaporated, 69. 
Cryoscopy, 44. 
Egg-yolk in oleomargarin, 95. 
Enzyms in milk, 2. 
Evaporated cream, 69. 
Fat of milk, 1. 
Fehling’s solution, 32. 
Fermented milk, 110. 
Filled cheese, 99. 
Formic acid, 66. 
Formaldehyde, 55. 
Formalin, §5. 
Gelatin, detection of, 45. 
Globulin, 2. 
INDEX 
Glucose, detection of, 96. 
Glycerol-soda, 86. 
Hydrogen peroxid, 59. 
Imitation cream, 65. 
Kefyr, 111. | 
Kjeldahl-Gunning method, 22. 
Kumiss, 110. 
Lactose, 2, 32. 
Lecithin, 3. 
Leffmann-Beam method, 19, 86. 
Mercuric iodid, acid, 78. 
nitrate, acid, 37. 
Metals in cheese, 109. 
Milk-sugar, 2, 32. 
Multirotation, 39. 
Nitrites in milk, 57. 
Oleomargarin, 84. 
Palm oil, detection of, 93. 
Preservation of samples, 64. 
Process butter, 90. _ 
Proteins, determination of, 22. 
Recknagel’s phenomenon, 4. 
Refraction index, 42. 
Refractometer, 90. 
Reichert-Meissl number, 86. 
Renovated butter, go. 
Roese-Gottlieb method, 72. 
Saccharin, 61. 
Saccharate of lime, 46. 
Salicylic acid, 61. 
Separated milk, 5. 
Serum-refraction, 42. 
Sodium carbonate, 61. 
benzoate, 59. 
Soxhlet’s method, 32. 
Specific gravity, 8. 
Sucrose, 46, 74. 
Turmeric, 93. 
Volatile acids, 85. 
Whey, 6. 
1I5 
