DEPARTMENT REPORTS. 55 



4. Bacterial action on constituents of milk. 



a. Proteins. 



b. Butter fat. 



c. Lactose. 



d. Mineral constituents. 



5. Analysis of air of stables. 



a. Before cleaning. 



b. Immediately after cleaning. 



c. Before feeding. 



d. Immediately after feeding. 



e. Anaylsis of out-door air. 



6. Determination of value of straining. 



7. Determination of value of aeration. 



8. Determination of value of cooling. 



a. Simple cooling. 



b. Cooling and keeping cool. 



c. Cooling and warming, then cooling. 



9. Cleansing of utensils. 



a. Methods and their value. 



b. Water analysis. 



II. Pigment in Milk and Cheese. 



1. Kinds. 



a. Eed. 



b. Blue. 



c. Black, et cetera. 



2. Character. 



3. Condition of formation. 



4. Control. 



III. Fermentations in Milk, Butter and Cheese. » 



1. Kinds. 



a. Lactic. 



b. Butyric. 



c. Alcoholic. < 



d. Gaseous. 



e. Peptic. 



f. Kennet. 



g. Ropy, 

 h. Soapy. 

 1. Taints. 



Bitter flavor, Barn-yard, Tallowy, et cetera, 

 j. Special. 



Kephir, Koumiss, Matzoon, et cetera. 



2. Micro-organism involved. 



a. Its life history. 



b. Alteration. 



3. Nature of fermentation. 



4. Constituents acted upon. 



5. Products of. 



6. Conditions influencing it. 



7. Controlled or fostered. 



