434 



INDEX. 



Viscosity of Fatty acids, 54. 



Milk, 9. 

 Volatile acids. Estimation, 142-145. 



Fatty acids, Estimation, 316-324. 

 Volumetric method for the estimation 

 of milk-sugar, 99-101. 



of fat, 122, 221-242. 



W 



Water, Adulteration with, 173. 



of butter with, 313. 

 Analysis, 284-295. 

 Bath, 81, 219. 

 Boiling points of, 415. 

 Conveyance of disease by, 283. 

 Density, 58. 



Detection of added, 173, 244. 

 Estimation, in butter, 309. 



in cheese, 374, 376, 380, 382. 



in milk, 78. 

 in butter, 302-304. 

 in butter-milk, 360. 

 Oven, 79. 

 Supply, 284-295. 



Weights and measures, 422, 423. 



of dairy products, 424. 



Standar(fisation of, 410. 

 Welsh cows, MUk of, 157, 158. 

 Wensleydale cheese, 366. 

 Westphal balance, 60. 

 Whale, Milk of, 392. 

 Whey, 362. 



Analysis, 147. 



Proteins of, 34, 363. 



Testing of, 225, 235. 

 Wine, Milk-, 389. 

 Woman, Milk of, 200. 



X.4.NTHINE, 24. 



Xanthoprotein reaction, 20. 



Yeast, Pink, 281. 

 Yeasts, 275. 

 Yellow milk, 281. 

 York cheese, 369. 



BEH AND BAIH, LIMITED, PRINTERS, GLASGOW 



