7 i8 



INDEX OF SUBJECTS. 



Microorganisms, yeast of vinegar, 448 

 Milk, acid bacteria and health of, 3 28 

 acid curdling of, 323 

 acid forming bacteria in, 306 

 aeration of, 316 

 air contamination of, 301 

 alcoholic, 326 

 analysis of, 331 

 B. coli aerogenes in, 310 

 Bact. bulgaricum in, 311 

 Bad. lactis acidi in, 308 

 bitter, 326 

 butter-, 371 

 Boston certified, 296 

 Boston common, 294 

 centrifugal separation of, 317 

 certified, 295 



Boston, 296 



Brooklyn, 296 



Chicago, 296 



New York City, 296 

 changes due to organisms, 293 

 chemicals in checking bacteria, 320 

 Chicago common, 294 



certified, 296 

 cocci in, 312 

 common, 293 



Boston, 294 



Chicago, 294 



Connecticut cities, 294 



Ithaca, 294 



Montclair, 294 



Rochester, 294 

 condensed, 363, 387 



sweetened, 363 



unsweetened, 364 



concentrated, 364 



powdered, 366, 380 

 contamination of, 313 

 curdling by acid, 351 



by rennin, 351 



development of bacteria in, 313, 321 

 dirt in, 326 

 disease carrier, 328 

 diseases, epidemics, 329 



non-epidemic, 329 

 drinks, 366 



butter-milk, 371 



kepfir, 367 



kumiss, 367 



leben, 369 



yahourth, 369 

 dust, influence of, 304 

 feeding, influence on germ content,3O5 

 fermentation (abnormal) of, 324 

 as food, 292 

 frozen, 371 



Milk, germicidal action, 321, 323 

 guaranteed, 295 

 house, 301 

 inspected, 295 

 Ithaca, 294 

 leucocytes in, 33 1 

 market, 292 



microbial content of, 293, 306 

 microscopic method of analyses, 331 

 milker in relation to, 302, 306 

 Montclair (N. J.), 294 

 neutral bacteria, 312 

 New York certified, 296 

 odors, 292 



pail, 34, 35 

 pasteurization of, 319 

 pathogenic bacteria in, 313, 329 

 periods of change, 321 

 plating method of analysis, 331 

 poisoning, 416 

 powdered, 366, 380 

 proteolytic bacteria in, 313 

 proteolytic changes in, 323 

 quality for cheese making, 347 

 ripening of, 350 



ropy, 3 2 5 



Rochester, 294 



selected, 295 



slimy, 325 



sources of organisms in, 297 



special, 295 



standards of, 332 



straining of, 315 



sweet curdling of, 324 



taints, 292 



temperature, influence on germ con- 

 tent, 318 



tests for quality, 349 



utensils for, 303, 305 



value of standards and analyses, 332 



water supply in relation to, 303 

 Msp. comma in water, 196 

 Milk-borne diseases, 313, 329 

 Milker in relation to milk, 302, 306 

 Milk-house, air of, 301 

 Mineralization of organic matter in 



soil, 231 

 Moisture, 147 



content of microorganisms, 87 



influence of, 147 



in soil, 227 

 Molds, in disease, 576 



of fermentation, 16 



on grapes, 419 



in soil, 238 



Morphological groups of bacteria in soil, 

 241 



