674 



INDEX OF SUBJECTS 



Fat in ice-cream, Babcock's test for, 

 639 



in middle milk, 112 



in skimmed milk, Babcock's test for, 

 173-175 



in strippings, 112 



melting-point of, 108, 112, 120, 121, 

 125 

 Fat-saturated alcohol, 156, 173 

 Fat-soap stool, 593 

 Fat-splitting ferment in butter, 234 

 in cow's milk, 234 

 in human milk, 585 

 Feeding fat into milk, 125 

 Fermentation lactic acid, 358 



of silage, 369 



tests, 210 

 Fermented milks, 392 

 Ferments in cow's milk, 230 



in human milk, 585 



organized, 230 



unorganized, 230 

 Feser's lactoscope, 217 

 Fibrin ferment, 230 

 Fillers in ice-cream, 633 

 Filtration of milk, 334 

 Final package pasteurization, 522-528 

 Fishmouth milking pail, 301 

 Fishy flavor in butter, 608 



odor in condensed milk, 650 

 Flash process of pasteurization, 513 

 Flavor of butter, 80 



of ice-cream, 632 



of milk, 80 

 Fleischmann's formula, 179 

 Fliegel's sediment test, 203 

 Floating curd, 211, 625 

 Fluorids in milk, 223, 225 

 Foamy cream, 389 

 Food balance in infant feeding, 593 



influence on milk, 123 



value of cheese, 612 

 Foot-and-mouth disease, 461 

 Foreign fat in milk, 220 

 Foremilk, bacteria in, 270-272 



composition of, 1 12 



fat in, 112 

 Formaldehyd in milk, 223 



detection of, 225-227, 506 

 Formation of dairy herd, 573 



of secretion, 34 

 Formula of casein, 87 

 Freezine, 223 

 Freezing ice-cream, 632 



of milk, 128 

 Freezing-point of cow's milk, 67, 128 



of human milk, 654 

 French ice-cream, 631 

 Fried ice-cream, 631 

 Frost's counting method, 420 

 Frozen custard, 632 



milk, 542 



Fruity flavor in cheese, 625 

 odor in milk, 386 



Galactan, 384 

 Galactase, 231-233 

 Galactolipins, 587 

 Galactose, 99, 587 

 Galactozyme, 98 

 Gamoose, 100 

 Garget, 462^73 

 Gases in milk, 70, 71, 102-104 

 Gassy cheese, 617, 624 



curd, 211 

 Gastro-enteritis, 478 

 Gelatin, detection of, 220 



in ice-cream, 633 

 Gerber's butyrometer, 165 



fat determination, 165, 505 



fermentation test, 211 



sediment test, 203 

 Germ carriers, 434 

 Germicidal property of milk, 249 

 Gioddu, 366, 403 

 Girba, 17 

 Girbe, 17 



Glace k la crSme, 630 

 Gland ducts, 37 



lobules, 47 

 Globe milking machine, 312 

 Globulin in milk, 71 



source of, 75 

 Glutaminic acid, 618 

 Glycerids of non-volatile acids, 71, 79, 

 80 



of volatile acids, 71, 79, 80 

 Glycocoll, 90 

 Glymol, 173 



Goat casein, 87, 656, 657 

 composition of, 656 



milk, 70, 105, 655-657 

 cheese, 624 



composition of, 105, 655 

 fat globules in, 655 

 tubercle bacilli in, 657 

 Gorgonzola cheese, 612, 623 

 Grading milk, 545 



Granulobacillus saccharobut}Ticus im- 

 mobilis, 375 

 mobilis, 374 

 Gravity cream, 52, 54, 73, 259, 600 

 Green cheese, 20 

 Gros lait, 401 



Growth of bacteria in udder, 273 

 Guaiacum, 235 

 Guernseys, 572 

 Gum tragacanth in ice-cream, 634 



Haptogen membrane, 88 



Hard cheese, 611 



Hart's casein tests, 186-188 



