670 



INDEX OF SUBJECTS 



Camel's milk, 70, 657 

 Camembert cheese, 612, 621-623 

 micro-organisms in, 621 

 mold, 622, 623 

 Campbell's system of milk desiccation, 



651 

 Can rinser, 320, 321 

 Cane-sugar for infant feeding, 586 



in milk, detection of, 219 

 Capping machines, 319, 320, 491 

 Caramel in milk, 221 

 detection of, 222 

 Carbohydrate-splitting ferment, 233 

 Care of milk in home, 333 



on wagons, 332 

 Carotin, 63, 221 

 Casease, 231 

 Casein, 71, 82 



agar, 415 



analysis of, 87 



ash-free, 85, 86 



ass's milk, 87 



bovine, 86, 657 



chemistry of, 82-8 J 



coagulation of, 89 



commercial uses of, 83 



composition of, 87 



formula of, 87 



goat, 87, 656, 667 

 composition of, 656 



molecular weight of, 656 



human, 87, 654 



hydrolysis of, 89 



manufacture of, 580 



molecular weight of bovine, 88 

 of goat, 656 

 of human, 654 



origin of, 75 



precipitation of bovine, 82, 83, 88, 

 90 

 of human, 654 



preparation of, 83-86 



properties of, 86-90 



solubility of, 88, 90 



source of, 75 



specific gravity of, 88 



tests for, 188-191 



tryptio digestion of, 89 

 Caseinogen, 82 

 Caseoglutin, 618 

 Caseone, 89 



Caseoses, determination of, 184 

 Catalase, 234, 235, 463 



aldehyd, 236 



tests, 237, 625 

 Cellular elements in colostrum, 465 



in milk, 57, 63, 463^66 

 Centrifugation of milk, 56, 132 

 Centrifuge, Babcock, 162, 163 

 Cephalin, 99 

 Cerebrosid, 587 

 Certified ice-cream, 646 



Certified milk, 482 



bacterial examination of, 502, 603- 



chemical examination of, 504-510 



definition of, 482 



producer's association, 497 



production of, 483-487, 497-510 



score card for, 492-495 

 Changes in composition of milk, 128— 



134, 264r-266 

 Cheddar cheese, 233, 614, 616, 621 



bacteria in, 621 



tubercle bacilli in, 447 

 Cheese, 611 

 abnormal, 624 

 bacteria in, 615-617 

 bacterial examination of, 627 

 bitter, 625 

 blue, 626 

 Brie, 612, 624 

 Brinsen, 623 

 buttermilk, 619, 620 

 cadaverin in, 626 

 Camembert, 612, 621-623 



micro-organisms in, 621 

 Cheddar, 233, 614, 616, 621 



bacteria in, 621 



tubercle bacilli in, 447 

 chemical examination of, 628 

 composition of, 613 

 cottage, 233, 612, 619, 620 



tubercle bacilli in, 447 

 cream, tubercle bacilli in, 447 

 dishes, 613 



distribution of bacteria in, 615 

 Edam, 380, 612 



Emmenthaler, 375, 447, 612, 616„ 

 619, 620, 621 



bacteria in, 620, 621 



eyes in, 375, 619, 620 



tubercle bacilli in, 447 

 factory by-products, 323 

 food value of, 612 

 from pasteurized milk, 614 

 fruity flavor in, 625 

 gassy, 617, 624 

 goat's milk, 624 

 green, 20 



Gorgonzola, 612, 623 

 hard, 611 



hydrogen sulphid in, 626 

 indol in, 626 

 Isigny, 612, 624 

 lactobacilli in, 369, 617 

 Limburger, 375, 612 

 micro-organisms in. 613 

 Neufchatel, 617, 625 

 number of bacteria in, 616 

 Parmesan, 612 

 pathogenic bacteria in, 626 

 poisoning, 626 

 ptomains in, 626 

 putrescin in, 626 



