428 



INDEX, 



Density of butter fat, 45, 342-345. 



of cream, 268. 



of water, 58. 

 Derby cheese, 366. 

 Deutero-proteoses, 22, 33, 34, 36. 

 Devon cows, 158. 

 Devonshire cream, 269. 

 Dextrin, Adulteration by, 174. 

 Dextrose (^ee Olucose). 

 Diabetic mUk, 408. 

 Diamino-acids, 23, 26. 

 Diazo reactions, 21. 

 Dichlorophenol for preserving milk 



samples, 190. 

 Digestible proteins. Estimation, 377, 



378. 

 Diluted condensed milk — • 



Composition, 200. 



Detection in milk, 195. 

 Dilution of cream, 271. 

 Diphtheria, 283. 

 Diplococci, 275. 



Disease, Conveyance of, 282-284. 

 Drying apparatus, 79. 

 Dulcitol, 15. 

 Dunlop cheese, 366. 

 Dutch cheese, 366, 369, 371. 



Cows, 157, 158. 

 Dys-caseose, 33, 34, 35. 



Edam cheese, 366, 369, 371. 

 Elaidic acid, 55. 

 Elephant, Milk of, 392. 

 Emmenthal cheese, 366, 368, 370, 



371. 

 Energy surface, 5. 

 Enzymes, 8, 15, 18, 23, 27. 



Detection, 195, 196. 



Ripening of cheese by, 373. 

 Equivalent, Saponification, 324. 

 Ether, for fat estimation. 111. 



for preserving samples, 190. 

 Eucasin, 388. 



Evening milk, Morning and, 159. 

 Ewe, Milk of, 392, 402. 

 Extract, Alcoholic, 380. 



Aqueous, 375, 380. 



Eat (see also Butter fat), 1-7, 41-47. 

 Adulteration of cheese with foreign, 

 383. 



Fat, Composition, 42. 



Density, 45-47, 67, 68, 73. 

 Difference between butter fat and 



other, 315. 

 Estimation — 

 by measurement of cream, 122. 

 Centrifugal, 221-242. 

 Densimetrio, 123. 

 Gravimetric, 107-122. 

 in butter, 228, 238. 

 in cheese, 228, 238. 

 in cream, 137, 138, 227, 237. 

 in milk powders, 149. 

 Indirect, 122-124. 

 Optical, 123. 



Volumetric, 122, 221-242. 

 Heat of combustion, 46, 406. 

 of different animals, 390, 391. 

 Refractive index, 46. 



Determination, 345. 

 Size of globules, 41, 390. 

 Variations of, in milk, 150-152, 

 154-161. 

 Fatty acids, 1, 42, 50-56. 

 Feeding, Influence of, on the com- 

 position of milk, 170. 

 FehUug's solution. Estimation of 



milk-sugar by, 95-100. 

 Fermentation, Alcohohc, 7, 280. 

 Butyric, 279. 

 Lactic, 17, 279. 

 Test for milk, 385. 

 Fermented milk, Analysis, 139-148. 

 Flasks, Standardisation, 413. 

 Fluoboric acid as preservative, 178. 

 Fluorides and fluosilicates as pre- 

 servatives, 178. 

 Detection, 185. 



for preserving milk samples, 190. 

 Foot and mouth disease, 283. 

 Fore milk, 160. 



Formaldehyde (formalin) as a pre- 

 servative, 178. 

 Detection, 186-188. 

 for preserving milk samples, 190. 

 Free ammonia, 285. 

 Fresh butter, 301-304, 313. 

 Froth of cream, 269. 

 Frozen milk, 203-206. 



Galactin, 27. 

 Galactinio acid, 14. 

 Galactose, 18. 

 Galaoto-zymase, 27. 



