INDEX OF SUBJECTS 



671 



Cheese, rennet, 611 



ripening of, 611 

 cultures for, 615 



Roquefort, 612, 619, 623 



rusty spots in, 625 



salt-soluble substance in, 90 



soft, 611, 619 



sour milk, 611 



Stilton, 612, 623 



sweet, 625 



Swiss, 612 



texture of, 617 



tubercle bacilli in, 447, 626 



varieties of, 612 



white spots in, 625 



yellow, 625 

 Cheesy taste in butter, 607 

 Chemah, 19 

 Chemical analysis of butter, 609 



examination of certified milk, 504^ 

 510 

 of cheese, 628 

 of mUk, 136, 504 

 Chemistry of butter-fat, 78-81 



of casein, 82-86 



of milk, 70 

 Chemius, 406 



Chladosporium butyrii, 606 

 Chocolate-brown color in milk, 376 

 Cholera infantum, 432, 478-480 

 Cholesterin, 70 

 Chromogenic bacteria, 376 

 Chumis, 406 

 Churn, 18-28 

 Churning, 605, 607 

 Chymogen, 595 

 Chymosin, 91 

 Cieddu, 403 

 Cistern in udder, 47 

 Citric acid in milk, 70 

 Clarifiers, 280, 281, 334, 513 

 Classes of ice-cream, 645 

 Classification of lactic acid bacteria, 

 344, 345 



of laotobacilli, 371, 372 

 Coagulating enzym, 91, 373 

 Coagulation of casein, 89 



of rennet, 90-97 

 Coagulum formed by lactic acid bac- 

 teria, 360, 361 

 Co-efficient of expansion, 66 

 Cohesion of milk, 64 

 Colloids in ice-cream, 633 

 Colony counting apparatus, 417, 418 

 Color of milk, 63, 64 

 Colored milk, 376-379 

 Coloring matter in milk, 221, 222, 506 

 Colostrum, 36, 55, 62, 72, 73 



antibodies in, 242 



bacteria in, 269 



cells in, 465 



composition of, 72, 73 



Colo.strum corpuscles, 36, 57, 73 



fat, 76, 77 



specific gravity of, 62, 63 



test for, 246 

 Commercial starters, 604 



uses of casein, 83 

 Complement fixation, 245 



in milk, 244 

 Composite samples, 140, 141, 171 

 Composition of ass's milk, 105 



of butter, 600 



of buttermilk, 74, 75 



of casein, 87 



of cheese, 613 



of colostrum, 72, 73 



of condensed milk, 648 



of cow's milk, 70, 72, 105, 656 



of cream, 73, 74 



of desiccated milk, 648, 652 



of evaporated milk, 648 



of ewe's milk, 70 



of foremilk, 112 



of goat's milk, 105, 655, 656 



of human milk, 105, 584, 656 



of mare's milk, 105 



of middle milk, 112 



of milk, changes in, 128-134 

 from different mammals, 70, 654 

 powder, 648 



of skimmed milk, 74 



of stripplings, 112 



of whey, 74 

 Compounds, amido-, in milk, 70, 184 

 Condensed milk, 648 



bacterial examination of, 653 

 composition of, 648 

 fat determination of, 652 

 fishy odor in, 650 

 plain, 648 

 Condensation of milk, 649 

 Conditions of rennet action, 93-97 

 Construction of stable, 286-288 

 Contagious abortion, 475—478 

 immunization against, 477 

 vaccination against, 477 

 Continuous flow pasteurization, 519 



process pasteurization, 513 

 Control of milk supplies, 544, 546 

 Cooling milk, 328-332 

 Co-operative bull associations, 579, 

 580 



cheese factories, 580 



cow-testing associations, 577 



creameries, 580 

 Corpuscles of Nissen, 35, 52, 60 

 Cost of pasteurizing milk, 537 

 Cottage cheese, 233, 612, 619, 620 

 Counting apparatus for colonies, 417, 



418 

 Cow feces, tubercle bacilli in, 448 

 Cowpox, 474 

 Cow-testing associations, 577 



