INDEX. 



427 



Cheese, Preparation, 365. 



Proteins, 369. 



Blpening, 372. 



Soft, 365, 367. 



Sour milk, 366. 



Testing, 228, 238. 

 Cheese-making, Control of, 384. 

 Chemical analysis of water, 284-291. 

 Control of cheese-making, 384. 

 Churning, 359. 

 Separating, 260. 

 the dairy, 207-274. 

 Chemist, dairy, Duties of, 207, 

 Cheshire cheese, 366, 368. 

 Chlorhydrin, 49. 

 Chlorides, 8. 



Estimation, 82, 285, 310, 374, 376, 

 380. 

 Chloroform, for preserving milk 



samples, 189. 

 Cholera, 283. 

 Chocolate, Milk, 389. 

 Cholesteryl, 43, 49, 119, 329. 

 Choline, 41. 



Chromogenic organism, 280. 

 Chromo-proteins, 20. 

 Chrysotile for milk analysis, 78, 120. 

 Churning, Control of, 359. 



of butter, 305-308. 

 atric acid, 8, 31, 40. 



Estimation, 88. 



in garaoose milk, 398, 400. 



in human milk, 397. 



Inversion of cane sugar by, 102. 

 Oadothrix, 275. 

 Clotted cream, 269. 

 Cocoa, Milk, 389. 

 Coco-nut oil — 



Detection, 319, 322, 323, 345, 353. 

 Cold, Action of, on milk, 203-206. 



storage for milk samples, 191. 

 Coli communis, B., Detection, 294. 

 Colostrum, 161-164. 



Human, 393. 

 Colour of milk, 9. 



water, 285. 



test, Specific, for butter adulter- 

 ants, 330. 

 Colouring matter of milk, 41. 



of milk. Artificial, 170. 

 Detection, 294. 

 Commercial milk-sugar, 385. 

 Composition, General, of milk, 1-9. 

 Condensed marc's milk, 404. 



milk, 198-201. 

 Analysis, 139. 

 Testing, 237. 



Contamination of milk, 283. 

 Control of cheese -making, 384. 



Churning, 359. 



the dairy, 207-274. 



Milk during delivery, 242. 



Separators, 260. 

 Copper-zinc couple, 288. 

 Corps granuleux, 162. 

 Cotton-seed oil, 330, 345. 

 Cow, Appeal to the, 170. 



Milk of, 1, 150. 

 Cow's milk, Koumiss, 297. 

 Cream, 264-275. 



Analysis, 137. 



Artificial thickening, 273. 



Ash, 267. 



-cheese, 367. 



Dotted, 269. 



Composition, 264-267. 



Density, 268. 



Estimation of fat from total solids, 

 138. 



Froth, 269. 



Homogenised, 273. 



Preservatives in, 182, 183. 



Rising of, 1(17, 194, 251. 



Standards for, 266. 



Testing, 227, 237. 



Thicluiess of, 270. 

 Cresoenza cheese, 371. 

 Critical temperature, 331. 

 Curd, 362, 363. 



Estimation, 132, 311. 

 Curdled milk, Ash of, 40. 



Determination of cause of, 250. 

 Curdling, micro-organisms, 276, 270, 



280. 

 C'vstinc, 24. 



Daily variations, 159. 



Dairy, Chemical control of, 207-274. 



Chemist, duties, 207. 



Shorthorns, 155-158. 

 Decomposed milk. Analysis, 139-148. 

 Decomposition of fat, 57, 354. 



milk, 275-282. 

 Dehydrolactic acid, 17. 

 Densimetric method of fat estima- 

 tion, 103. 

 Density (see also Specific gravUy) — 



Alteration of, by change of tem- 

 perature, 74. 



Determination of, 60-61, 213-218. 



Jlodes of expression, 58. 



