SUBJECT INDEX 



219 



Fore milk, 50 



bacteria in, 96 

 Formaldehyde, 81 

 Freezing point of milk, 30 



G 



Galactase, 22 



estimation of, 92 

 Gaertner group, 161 

 Gases in milk, 21 

 Gelatine, detection of, 87 



media, 117, 120 

 Germicidal action, 102 



Hemolysins, 27 



Haemolytic streptococci, 151 



Hodman's hadllus, 158 



Homogenised milk, 30 



Hjfpochlorites, 85 



Hydrogen ion concentration, 121 



Hydrogen peroxide, 85 



Immune bodies, 24 

 Incubation period, 117 

 Inert organisms, 194 

 Intra-mammary bacterial pollution, 

 93 



L 



Lactalbumin, 17, 74 



properties of, 18 

 Lactation stage, effect of, 45, 49 

 Laoto globulin, 18 

 Lactokinase, 22 

 Lactometer table, 209 

 Lactose, bile, 140 



broth, 140 



estimation of, 71 



origin of, 3 



properties, 5 



specific rotation, " 



table, 214 



Lecithin, 20 

 Leucocytes, 173 

 Lipase, 22 

 Litter, bacteria in, 99 



M 

 Media, acidity of, 119 



aescuhn, 143, 207 



brilliant green, 160 



casein, 208 



Drigalski and Conradi's, 143 



egg, 169, 208 



Endo's, 143 



for B. coll, 141 



rebipelagar, 143, 207 



standard, 120, 122 

 Methyl red reaction, 145 

 Milk coolers, effect of, 100 

 Milking intervals, effect of, 42 

 Milk serum, 78 

 Mineral constituents, 76 

 Morgan's baciUus No. 1. 161 



O 



Opsonins, 27 



Pails, bacteria in, 100 

 Paracasein, 14 

 Parat3T)hoid group, 161 

 Pasteurised milk, 105 



cream Une in, 185 



enzjrmes in, 186 



Ottawa results, 205 

 Peptonising organisms, 194 

 Peroxidases, 23 



effect of heat, 188 



estimation of, 91 

 Physical characteristics of milk, 28 

 Plating technique, 123, 125 

 Ponder's stain, 208 

 Preservatives, 80 

 Precipitins, 27 



