410 
Milk 
INDEX TO First TWENTY-FIVE REPORTS. 
, flavor in, discussion, 19, 30. 
fishy flavor in, 19, 36. 
flow, effect of changes in fuel 
value, 20, 63, 96; effect of changes 
in nutrients, 20, 62, 72; effect 
of changes in nutritive ration, 
20, 65; effect of ration changes, 
20, 15, 61. 
for three periods of lactation, 12, 
124. 
from different breeds, solids in, 12, 
118. 
Holstein and Jersey cows, 
analyses, 2, 157. 
globules, 11, 158, 159; average 
diameter during lactation, 10, 
150, 153; average size during 
lactation, 10, 152; buoyancy 
during lactation, 10, 1538; change 
in size of 11, 158, 154; changes 
in, during lactation, 10, 160, 
162, 11, 156; difference in, dur- 
ing milking, 10, 132; effect of 
size upon creaming, 10, 155; in 
separator skim-milk, number and 
size of, 10, 158; in skim-milk, 
number and size of, 10, 158, 12, 
148; ratio of weight and buoy- 
ancy during lactation, 10, 153; 
relative rapidity of rising, 19, 
156; volume of each month of 
lactation, 10; 153; weight of, 
during months of lactation, 190, 
a Naya 
influence of casein and albumen in, 
on cheese, 10, 263, 11, 420; 
casein and albumen in, on yield 
Ot cheese, PLOVN 21 ee ey 429)" 
composition on composition of 
cheese, 10, 261; composition on 
yield of cheese, 10, 267, 11, 417; 
fat in, on yield of cheese, 190, 
267, 11, 427; temperature on 
creaming, 8, 210. 
kind used in making edam cheese, 
12, 245; gouda cheese, 12, 264. 
lactic acid bacteria in, 22, 65. 
methods of analysis, 2, 167; of 
cream raising, tests, 9, 254; of 
paying for, in cheese-making, com- 
parison of, 15, 98-102. 
microscopic examination, 10, 143. 
morning and evening compared, 10, 
AZ Lac sin wc 
monthly increase and decrease of 
fat, casein and cheese in, 15, 52. 
number and size of fat globules, 10, 
1438, 316. 
odors from plant growth in, 19, 31. 
of cows in breed test, analyses, 9, 
ike. 
Milk, of different breeds, ash in, 12, 
117, 122;  casetay in; eae, 
1203 fat in, 10,°265/) 1277102. 
119; solids In,’ 22,7110 ee 
sugar in, 12, 116, 121. 
pasteurization experiment, 18, 127. 
pasteurized, bacteriological tests, 
18, 141. 
making cheese from, 22, 204. 
payment for, at cheese factories, 10, 
288, 15, 97, 105. 
percentage and amount of constit- 
uents during lactation; ash, 10, 
80, 87; casein, 10, 80, 85; fat, 
10, 79, 84; sugar, 10, 81, 86; 
total solids, 10, 78, 838. 
physical effects on, due to period cf 
lactation, 10, 152. 
production, and silage, 15, 648; 
effect of drought on, 15, 37; 
feeding experiment, 6, 15; rela- 
tive value of grain rations, 8, 
198; stimulus of protein, 16, 
519. 
profit derived from selling, 14, 16. 
quality, relation of food to, 16, 521. 
relation of albumen and casein, 10, 
257; 11, 338, 12, 296, 366; fat 
to casein and albumen in, t1, 
342, 346, .12, 274553675 ecaree 
food to fat m, 11, 148; food to, 
2295, 251433 
relative cost of production, 10, 22, 
T1032 
size and number of globules in, 
12, 148. 
required to make butter, amount of, 
BE Rote Is 
make one pound of cheese, 10, 
271, 11, 461, 12, 462. 
secreted per hour, average, 10, 121. 
secretion by day and night, 10, 121. 
regularity of, 9, 15, 10, 121. 
skimmed, composition, 16, 564. 
relation of fat to casein and 
albumen, 11, 349. 
solids in, ‘21, 110; 215fe3270ee.. 
329, 12, 96, 101, 346; produced 
from digestible matter eaten, 16, 
549; secretion, relation of pro- 
tein supply, 16, 520; variation 
In percentage, 16, 522. 
source of fat in, 1V¥, 124, 1i, 146, 
12, 156, 16, 491, 20, 29. 
souring, chemical changes, investi- 
gation, 23, 17, 81, 86; explana- 
tions of changes, 23, 84; tabula- 
tion of chemical changes, 23, 87, 
study of composition, 10, 139, 11, 
827, 12, 341. 
