Page 4 - ALLEN'S COMMERCIAL ORGANIC ANALYSIS A TREATISE ON THE PROPERTIES, MODES OF ASSAYING... VOL VIII

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Vlll CONTENTS.

Composition of Casein, 119; Action of Bases on Casein, 123; •
Action of Rennet-enzyme on Casein, 125; Methods of Estimation
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of Casein, 131.
MILK.
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HENRY LEFFMANN.
Quantitative Composition of Milk, 141; Composition of Cow's Milk,
141; Analytical Processes of Milk, 144; Detection of Adulterations in +
Milk, 164; Thickening Agents, 166; Preservatives, 170; Organic
Pollutions, 175; Bacteriological Examination of Milk, 176; Preserva- •
tion of Samples for Analysis. Calculation of Original Solids in
Decomposed Samples, 176; Milks other than Cow's Milk, 18.

MILK PRODUCTS.
CECIL REVIS AND E. RICHARDS BOLTON.
Cream, Clotted Cream, Skim Milk, 179; Clotted Cream, 185; Skim
Milk, 186; Analysis of Cream, 187; Butter Milk, 195; Whey, 196;
Milk Sugar, 197; By-products of Milk Sugar Manufacture, 2o2;
Condensed Milk, 206; Condensed or Evaporated Milk, 209; Sweet-
ened Condensed Milk, o9; Condensed Skim Milk, 210; Analysis of
Condensed Milks, 212; Humanised Milk, 215; Diabetic Milks, 218;
Peptonised Milk, 218; Analysis of Peptonised Milk, 218; Homo-
genised Milk, 220; Sterilised Milk, 221; Specially Treated Milks,
222; Analysis of Fermented Milks, 231; Infants' Foods, 232; Dried
Milk, 235; Cheese, 240; The Analysis of Cheese, 254.
MEAT AND MEAT PRODUCTS.

W. D. RICHARDSON.
Composition of Meat, 262; Cuts of Meat, 267; Precipitin Method, 271;
Testing for Horse flesh, 272; Sausage, 24; Muscle Extractives, 280;
Estimation of Glycogen, 284; Enzymes of Meat, 290; General
Methods for sampling and Analysing Meats, 293; Methods of Anal-
ysis of Meats, 295; Technique for obtaining Meat Juice, 299; Methods
for the Analysis of the Cold Water Extract (Applicable also to Meat
Juice), 300; Other Methods for the Separation and Estimation of
Nitrogenous Substances, 302; The Cooking of Meat, 304; Composi-
• tion of Lean Meat, 3o5; Changes in Flesh following Death, 308;
Methods for the Detection of Decomposition in Meat, 311; Methods

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