676 



INDEX OP SUBJECTS 



Infectious diarrhea of infants, 596 



Influence on composition of milk due 

 to skill of milker, 127 

 of acids on rennet action, 93 

 of alkali on rennet action, 93 

 of dilution of milk on rennet action, 



96 

 of electricity on milk, 133 

 of food on milk, 123 

 of heat on milk, 131, 132 

 of light on butter, 607 

 of quality of milk on rennet action, 



96 

 of salts on rennet action, 94, 95 

 of temperature on rennet action, 95 

 of thunderstorms on milk, 133 

 of weather and temperature on milk, 

 126, 127 



Inherent milk enzyms, 230 



Inspected milk, 545 



Inspection of dairies, 550 



Intoxication, auto-, 392,' 394 

 infantile, 594 



Intracellular enzyms, 230 



Intradermal tuberculin test, 452 



lodin number, 76, 108, 113, 114, 120, 

 121, 122, 125 



Iodized fat, 125 



lodo-albumin, 125 



lodo-casein, 125 



Iron bacteria, 626 



Isigny cheese, 612, 624 



Isooasein, 89 



Isolation of pathogenic bacteria from 

 milk, 430 



Jackets, milk shipping, 329 



Jaurt, 402 



Jerseys, 573 



Joghurt, 402 



Jugurt, 402 



Just system of milk desiccation, 651 



KlAFYE, 404 



Keflfir, 404 



Kefir, 366, 404r^06 

 grains, 404, 405 



Kephir, 404 



Kephor, 404 



Khoumese, 406 



ffifyr, 404 



Kinds of bacteria in udder, 274 

 of lactic acid produced by bacteria, 



357, 370 

 of micro-organisms in milk, 340 



Kirba, 17 



Kirne, 17 



Kirnu, 17 



Kissflo mflko, 402 



Kjeldahl-Gunning protein determina- 

 tion, 506 



Kjernemelk, 400 



Koettstorfer number, 108, 114, 120, 



121 

 Koning's catalase test, 237 

 Kornchen bacillus, 365, 367 

 Koumiss, 406 

 Kumiss, 19, 404, 406 

 Kumys, 406 

 Kyppe, 404 



Laban, 403 

 Lac coactum, 20 

 compressum, 20 

 concretum, 20 

 Lactalbumin, 71, 97 

 determination of, 183 

 source of, 75 

 Lactation, 37 

 , period, 43 

 physiology of, 32 

 theories of, 37 

 Lactic acid bacteria, 100, 265, 266, 275, 

 343, 531, 533, 534, 604 

 classification of, 344, 345 

 distribution of, 350 

 thermal deathpoint of, 534 

 dextro-rotatory, 357-360 

 fermentation, 358 

 kinds of, produced by bacteria, 



357-360, 370 

 levo-rotatory, 357 

 modifications of, 357 

 racemic, 357 

 rotation of, 357 

 streptococci, 472 

 LaotobaciUi, 100, 266, 365-372, 384 

 distribution of, 367 

 in cheese, 369 

 in whey, 370 

 Lactobacilline milk, 395 

 Lactochrome, 63 

 Lactodensimeter, 508 

 Lactoglobulin, 98 



source of, 75 

 Lactometer, 25, 142 



New York Board of He alth, 142, 143 

 Quevenne, 142, 143 

 Shaw and Eokles, 142, 143 

 Spence's New York Board of Health, 

 143 

 Lactomucin, 70, 98 

 Lactoprotein, 98 

 Lactoscope, 216 

 Lactose, 71, 99 



determination of, 191-196 

 in infant feeding, 586 

 Lactose-fermenting yeasts, 100 

 Lactosen, 70 

 Lacto-serum, 243, 246 

 Lacto-serum-protein, 93 

 Lactothermometer, 143 



