1893•Unpublished venueOpen access
Analysis of milk and milk products
Henry Leffmann, William Beam
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Abstract
pepsin, 63 Boiling, effects of, 13 Borax, 43, 45 Boric acid, 43, 45 Butter, 63 , analysis of, 64 colors, 75 substitutes, 65 Buttermilk, 14 CALCIUM phosphate in milk, 10 Calculation method, 28 Calf's brain in milk, 43 Cane-sugar, 43, 61 Casein in milk, 10, 33 -butter, 65 -cheese, 77 Caseinogen, 10 Cheese, 75, 78 Citric acid, Io Coal-tar colors, 42 Colostrum, II Condensed milk, 60 Cream, 14 ---, evaporated, 60 pAta for milk inspection, 47 Decomposition of milk, 13 De Leval Method, 24 Diphenylamin test, 41 Diseases conveyed by milk, 45 ENZYMES in milk, 10 Evaporated cream, 60 Pat in butter, 64 Fat in cheese, 77 Fat in milk, 20 Fehling's solution, 36 Formula for fat, 29 Freezing, effect of, 13 GLOBULIN in milk, Io Glycerol-soda, 67 HEBNER & RICHMOND'S formula, 29 KJELDAHL_ GUNNING Method, 30 LACTOCRITE, 24 Lactodensimeter, 16
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