426 



INDEX. 



Ash, Soluble, 39. 



Variations of, in milk, 153. 

 Aspartio acid, 23. 

 Ass, Milk of, 392, 404. 

 Automatic burette, 223. 

 Ave-Lallemant, Method of, 325. 

 Ayrshire cows, 157-158. 



B 



Bacilli, 275. 



Bacteria, 275, 276. 



Bacteriological examination of water, 



291. 

 Bellelay cheese, 371. 

 Benzoic acid, 178. 



Estimation, 184. 

 Bichromate, Potassium, for preserv- 

 ing milk samples, 190. 

 Biological and sanitary matters, 275- 



300. 

 Birotation, 12. 



Ratio, Estimation, 385. 

 Bitch, Milk of, 392. 

 Bitter milk, 281. 

 Biuret reaction, 20. 

 Blood, detection, 177. 



in milk, 281. 

 Blue milk, 280. 

 Bondon cheese, 365, 367. 

 Boric acid, 178, 183. 



Detection, 83, 183, 311. 



Estimation, 84-88, 312. 

 Brains, Adulteration with, 174. 

 Brie cheese, 365, 367, 371. 

 Bromhydrins, 49. 

 Bromine absorption, 334. 

 Buffalo, Milk of, 392, 397. 

 Bulgarian sour milk, 300. 

 Burette, Automatic, 223. 

 Burettes, Standardisation, 412. 

 Butter, 301-357. 



Action of salt, 304. 



Analysis of, 308-314. 



Composition, 301-304. 



-fat analysis, 314-357. 

 Density, 45, 342-345. 

 Detection of adulteration, 353. 



Microscopical examination, 

 338-342. 



Physical examination, 338-352. 



Testing, 228, 238, 239. 

 Butter milk, 357-361. 



Analysis, 147, 360. 



Testing, 225, 235. 



Butyric acid, 42. 



Estimation in milk, 144. 



Micro-organisms producing, 276, 

 279. 

 Butyro-refractometer, 343. 

 Byre test, 170. 



Cacio-Cavailo (cheese), 366, 368. 



Calcium, Estimation, 82. 



Camel, Milk of, 392. 



Camembert cheese, 365, 367, 371, 



379. 

 Cane sugar — • 



Adulteration by, 174. 



Detection, 105. 



Estimation, 101-105, 387. 



Heat of combustion, 406. 



in condensed milk, 174. 

 Cans, Sample, 210. 

 Cantal cheese, 381. 

 Capric acid, 42. 

 Caproic acid, 42. 

 Caprylic acid, 42. 

 Caraway cheese, 366. 

 Carbon dioxide, 41. 



Estimation, 147. 

 Casein, 7, 20, 26, 28-36, 387-389. 



Action of rennet, 28, 34, 364. 



Analysis, 388. 



/3-, 39. 



Behaviour with lime salts, 30. 



Composition, 29, 30, 32. 



Estimation, 129-132, 3U, 389. 



Genuine, 30. 



Heat of combustion, 406. 



in colostrum, 130. 



of gamoose milk, 399. 



Preparation, 33. 



Products of hydrolysis, 33. 



Reactions, 28. 



Rotatory power, 32. 



State of, in milk, 8. 

 Caseinogen, 27. 

 Caseoses, 33-36. 

 Cat, Milk of, 392. 

 Cheddar cheese, 366, 368. 

 Cheese, 365-384. 



Adulteration, 383. 



Analysis, 373-384. 



Classification, 365. 



Composition, 366-372. 



Hard, 366, 368. 



Heavy metals in, 372. 



Moulds in, 372. 



