INDEX. 



431 



Montgomery cows, Milk of, 157. 

 Monthly variations, 158. 

 Morning and evening milk, 159. 

 Moulds, 275, 282, 372. 

 Mucic acid, 14. 

 Mucoid protein, 2, 8, 20, 38. 

 Mule, Milk of, 392. 

 Multiple standard, 167. 

 Multi-rotation, 10, 11. 

 Mjrristic acid, 42, 52. 



N 



Nafhthol, p-, 178. 



Detection, 185. 

 Nessler solution, 287. 

 Neufchatol cheese, 365, 367. 

 Nitric acid nitrates, 287, 311. 

 Nitrites, 288. 

 Nitrogen — 



Amidio, estimation, 377, 382. 



Albumose, estimation, 377, 382. 



Estimation, 124. 



Peptone, estimation, 378, 382. 



Protein, estimation, 378, 382. 

 Nitrogenous substance. Indigestible, 



Estimation, 377. 

 Norfolk cows (red-polled), 1.55-158. 

 North Devon cows, 158. 

 Nuclcin, 28. 



in colostrum, 161. 

 Nucleo-proteins, 20. 

 Nutrient media, 291-293. 

 Nutritive ratio, 407. 

 Nutrose, 388. 



Oleic aoid, 42, 54. 



Oleo-refraotometer, 345. 



Ornithin, 23. 



Ortol, 23. 



Osones and osazones, 10, 15. 



Ovens, Water, 79. 



Oxalic acid, 14, 31, 48, 



Oxygen absorbed. Estimation, 288. 



Oxyproline, 24. 



Palmitic acid, 42, 53. 

 Palm nut oil, 325, 345. 

 Para-phenylene diamine, 191, 195. 

 Parmesan cheese, 366, 371. 



Partial milking, 160. 

 Pasteurised milk, 192, 193, 197. 

 Growth of organisms in, 276. 

 Pathogenic organisms, 276, 282. 

 Pavy's solution, 100. 

 Pecto-galactinio acid, 14. 

 Pedigree, shorthorns. Milk of, 155- 



158. 

 Pepsin, 20, 33. 

 Peptides, 22. 

 Peptones, 22. 



in cheese, 378, 382. 

 in colostrum, 162. 

 Test for, 378. 

 Peptonised milk, 408. 

 Phenylalanine, 24. 

 Phosphates, 30, 38, 40. 

 Phosphoric acid, 31. 



Estimation, 82. 

 Phospho-proteins, 20. 

 Pickled butter, 3U5, 313. 

 Pipettes, Standardisation, 413. 

 Placcntine cheese, 370. 

 I'leuro-pncumonia, 283. 

 Polarised light, Mieroscopical exami- 

 nation of butter under, 338- 

 341. 

 Polensko )irocess, 31 !i. 

 I'olypeptides, 111, 22. 

 Pont riCvequi; cheesi', 305. 

 Poor milk. Determinatidii of cause 



of, 24H. 

 Porpoise, Milk of, :i'.l2 

 Port du Salut cheese, :!(1(1, 371. 

 Potash absorption, 324 

 Potassium, Estimation, S3. 

 Powders, Milk, Mil, 201, 

 Tre.scrvation of milk samples, 189. 

 Preservatives. 177-189. 

 in butter, 308, 31 1 -i! 13. 

 Detection. 183-189, 311-313. 

 Problems. Solution of, 244-253. 

 Proees.s, Reichert, 316. 

 Proline, 24. 



Propionic acid. Estimation, 144. 

 Proteins. 1-7. lS-39. 

 Analysis, 23. 26. 

 Classification, 20, 

 Densitv. 73. 



Estimation, 124-133, 136. 

 Heat of combustion, 406. 

 Hydrolysis, 22-20. 33-35. 

 in butter, 2, 301, 305. 

 in sour milk. Estimation, 140, 

 Jlicro-organisms acting on, 276. 

 Mucoid, 20. 38. 

 of cheese, 375-382, 



