INDEX Of subjects 



681 



Quantity of milk produced during lac- 

 tation period, 44 

 Quarg, 20 

 Quevenne lactometer, 142, 143 



Rabbit's milk, 70 



Rabies, 473 



Racemic lactic acid, 357 



Rack, 407 



Raoky, 407 



Rancid odor in milk, 386 



Rancidity of butter, 606-608 



of milk-fat, 81 

 Reaction, Arnold's, 238, 607 



of cow's milk, 104 



of human milk, 104 



precipitin, 244 



Rothenfusser, 238 

 Recknagel phenomenon, 67, 142 

 Red milk, 379 



polls, 573 

 Reductases in milk, 234, 236 

 Refractive index, 67 

 Refractivity, 67 

 Refractometer, 148, 196, 217 

 Refreezing ice-cream, 639 

 Refrigerator cars, 551 

 Regenerative pasteurizers, 514 

 Regulations for ice-cream manufac- 

 ture, 646 



for milk supplies, 545 

 Reichert-Meissl number, 81, 108, 112, 



113, 114, 120, 121, 122 

 Reimann's plurrimet, 146 

 Reindeer's milk, 70 

 Relation of dirt to germ content, 281 

 Renk's sediment test, 202 

 Rennet, 90 



action, 90 

 influence of acids on, 93 

 of alkalies on, 93 



cheese, 611 



coagulation, 90-97 



extract, 90 



in ice-cream, 634 



tests of milk, 207 

 Rennet-forming bacteria, 266, 386 

 Rennin, 91, 92, 230 



inhibition, 248 



temperature resistaiice of, 96 

 Requirements for dairies, 559 

 Retarder tsqae pasteurizer, 520 

 Rice-water for infant feeding, 587 

 Richmond's formula, 179 



sliding rule, 179 

 Ricin, 241 

 Rickets, 535 

 Ripened cream, 602 



milk, 398 

 Ripening of cheese, 611, 615 



of cream, 602, 603 



Ritthausen nitrogen determination, 



182 

 Roba, 403 

 Ropy milk, 380-385 

 Roquefort cheese, 612, 623 



mold, 623 

 Rotation of lactic acid, 357 

 R.othenfusscr reaction, 238 

 Russian fat test, 164 

 Rusty spots in cheese, 625 



Saccharomycbs cerevisiffi, 400 



Sakwaska, 405 



Salicylic acid in milk, 223, 225 



detection of, 229, 507 

 Salolase, 234 

 Salt-rising bread, 365 

 Salt-soluble substance in cheese, 90 

 Samplers, milk, 136-140 

 Samphng cheese, 628 



cream, 139, 171 



ice-cream, 635 



milk, 136-140, 428 



pipet, 138 

 Sarcina lutea, 379 

 • rosea, 379 

 Sarcinse in udder, 276 

 Scarlet fever, 443 

 Schardinger's reductase, 236 



test, 239 

 Score card for certified milk, 492-495 

 for creameries, 560 

 for dairies, 552, 553 

 for milk depots, 557 

 for pasteurization plants, 561 

 for stores, 556, 562 

 Scoring butter, 608 



ice-cream, 646 

 Scovell's sampling tube, 137 

 Scurvy, 535, 590 

 Secretion of milk, 34, 40 



formation of, 34 

 Sediment test, 200-207, 281 

 Separation of butter-fat, 599 



of cream from milk, 600, 601 

 Separator cream, 259, 600 



milk, 259 



shme, 601 

 Septic sore throat, 440-443 

 Serum, milk, 71 



Shallow pan system of cream separa- 

 tion, 600 

 Shaw and Eckles' lactometer, 142,143 

 Sheep's milk, 70, 657 

 Shipping jackets, 329 

 Shorthorns, 573 

 Silage fermentation, 369 

 Sinus lactiferus, 47 

 Size of fat globules, 52, 55, 60, 108, 



113 

 Skatol in cheese, 618 



