672 



INDEX OF SUBJECTS 



Cream, bacteria in, 25S, 329 



composition of, 73, 74 



foamy, 389 



gravity, 52, 54, 73, 259, 600 



homogenized, 632 



ice-, 630 



layer, 52 



powder, 650 



ripened, 602 



ripening, 602 



sampling, 139, 171 



separlation from milk, 600, 601 



separator, 334, 601 



test bottles, 159, 167 



tubercle bacilli in, 447 



typhoid bacilli in, 399 

 Creamery by-products, 323 



score card, 560 

 Creaming, 52, 53, 601 

 Creatin and creatinin, 99 

 Crotin, 241 

 Cryoflora, 342 



Cultures for cheese ripening, 615 

 Curd tests, 210, 361, 624 

 Cystin, 90 



Dadhi, 403 



Dairy by-products, 580 



cows, 572 



herd, 572 



formation of, 573 

 productiveness of, 574 



inspection, 550 



requirements, 559 



score card, 552, 553 



troubles, eradication of, 386 

 Danish type of pasteurizer, 514 

 Decker's sampling pipet, 138 

 Deoolorization of butter, 607 

 Decomposition in infants, 595 



of milk-fat, 81 



of products in cheese, 617, 618 

 of Bacillus coli, 352 

 of micro-organisms in milk, 264 

 of Streptococcus lacticus, 352 

 D-dextrose, 99 

 Deep-setting system, 55, 600 

 Definition of certified milk, 482 



of ice-cream, 645 

 D-galactose, 99 

 Degrees of acidity, 199 

 Derivation of word butter, 19 

 Desiccated milk, 648, 650 

 composition of, 648, 652 



modified milk, 652 

 Desiccation of milk, 651 

 Detection of anilin-dyes, 221 

 orange, 222 



of annatto, 221 



of azo-dyes, 221 



of benzoic acid, 228, 507 



Detection of borax, 227, 506 



of boric acid, 227, 506 



of cane-sugar, 219 



of caramel, 222 



of catalase, 237 



of coloring matter, 221, 506 



of colostrum milk, 246 



of foreign fat, 220 



of formaldehyd, 225-227, 506 



of gelatin, 220 



of heated milk, 237, 238, 507 



of mastitis milk, 246 



of nitrates, 219 



of sahcyhc. acid, 229, 507 



of skimmed milk, 214 



of sodium bicarbonate, 229 

 carbonate, 229 



of thickening agents, 219 



of watered milk, 214 

 Determination of acidity, 196-200 



of albumin, 183 



of amido-compounds, 184 



of ammonia, 184 



of ash, 179-181 



of casein, 183 



of caseoses, 184 



of fat, 147-175 

 in butter, 609 

 in buttermilk, 173 

 in cheese, 628 

 in concentrated milk, 652 

 in ice-cream, 639 

 in skimmed milk and whey, 173 



of formaldehyd in milk, 227 



of ice-cream overrun, 635-637 



of lactalbumin, 183 



of lactose, 191-196 



of milk-sugar, 191-196 



of pepton, 184 



of plasma solids, 176 



of protein, 181-191, 506 



of solids-not-fat, 176 



of specific gravity, 141-147 



of total nitrogen, 181 

 solids, 175 

 Deutro-caseose, 618 

 Development of mammary gland, 34 

 Devons, 573 

 Dextran, 384 

 Dextrimaltose, 586, 593 

 Dextro-rotatory lactic acid, 357-360 

 Dextrose, 71, 100 

 Diagnosis of tuberculosis, 449 

 Dialysis of milk, 133 

 Diastatic ferment in human milk, 585 

 Difference in composition of milk due 

 to breed, 106 

 due to individuality, 110 

 from the same individual. 111 

 Differentiation of streptococci, 467- 



473 

 Dilution of milk, 133 



