680 



INDEX OF SUBJECTS 



Pasteurization, cost of, 537 

 extent of, 538 

 flash, 513 



held process of, 518-522 

 holder process of, 518-522 

 home, 538 



in final package, 522-528 

 objections to, 530-538 

 of milk, 131, 263, 511 

 of skimmed milk and whey, 529 

 plants, 561 

 systems of, 513 

 Pasteurized cream for butter, 605 

 for cheese, 614 

 milk and public health, 529 

 bacteria in, 531-535 

 for infant feeding, 587 

 microscopic test for, 540 

 tests for, 530 

 Pasteurizers, absolute holders, 519 

 continuous flash, 513 



holders, 519 

 Danish type, 514 

 flash, 513 

 regenerative, 514 

 retarder type, 520 

 tubular type, 514 

 Pathogenic bacteria in butter, 605 

 in buttermilk, 399 

 in cheese, 626 

 in cream, 399 

 in ice-cream, 644 

 in milk, 410, 430 

 isolation of, 430 

 streptococci, thermal deathpoint of, 

 535 

 Pavy-Long's lactose determination, 



196 

 Pearl disease, 450 

 Penicillium camemberti, 621, 623 

 glaucum, 623 

 roquefortn, 619 

 Pepsin, 91 

 Pepton, 618 



determination of, 184 

 Peptonizing bacteria, 266, 343, 531, 



535 

 Percentage system of milk modifica- 

 tion, 585 

 Perlsuoht, 450 

 Perhydrol, 237 

 Peroxidases in milk, 234-236 

 Phagocytes in milk, 59, 249 

 Phases of milk-souring, 264-266, 340 

 Phenol, 235 

 Phenolphthalein, 235 

 Phosphoprotein, 75, 87 

 Phrenosin, 587 

 Physical examination of milk, 136 



properties of milk, 51 

 Physiologic origin of milk constituents, 

 75 



Physiology of lactation, 32 

 Pigments in milk, 63, 70 

 Pinguicula vulgaris, 380, 4flO 

 Pituitrin, 41 

 Plasma, milk, 51, 71 



soUds, 73 



determination of, 176 

 specific gravity of, 65 

 Platelets in milk, 57 

 Plectridium foetidum, 375 

 Podkwassa, 402 

 Poisoning from cheese, 626 



from ice-cream, 646 



from milk, 444 

 Poisonous milk, 443 

 Polariscope, 192 

 Polenske's number, 81 

 Polled Durhams, 573 

 Pope's whitewash, 388 

 Potassium bichromate in mUk, 223, 



225 

 Potassium-iodid-starch test, 530 

 Powdered cream, 650 

 Precipitation of bovine casein, 82, 83, 

 88,90 



of human casein, 654 

 Precipitin reaction, 244 

 Precipitins in milk, 243 

 Premature infants, 589 



senility, 392 

 Preparation of casein, 83-86 



of tuberculin, 450 

 PreservaUne, 223, 506 

 Preservatives in mUk, 223 

 Presumptive Bacillus coli test, 425 

 Price of milk, 569, 570 

 Primitive methods of milking, 18 

 Production of certified milk, 483^87, 



497-510 

 Productiveness of dairy herds, 574 

 Properties of bovine casein, 86 



of human milk, 654 



of normal milk, 63 

 Propionic acid bacteria, 377, 620 

 Proteins, determination of, 181-191, 



506 

 Proteolytic bacteria, 265, 266 



enzyms, 91, 231 

 Proteus in milk, 427 



in udder, 276 

 Protocaseose, 618 

 Ptomains in cheese, 626 

 Pseudoglobulin, 242 

 Publow's acidity test, 198 

 Pulp bottles for milk, 571 

 Putrescin in cheese, 626 

 Pycnometer, 142, 145 



Quantity of milk for infant feeding, 

 588 

 produced by cows, 49 



