56 STATE BOARD OF AGRICULTURE. 



IV. Pasteurization and sterilization. 



1. Determination of significanee of each. 



2. Methods employed. 



3. Practical utilization. 



V. Starters. 



1. Natural. 



a. Sour milk, 



b. Cream. 



e. Buttermilk, 

 d. Others. 



2. Artificial. 



a. Pure cultures. 



b. Mixed cultures. 



3. Value determined. 



4. Preparation. 



5. Employment. 



6. Constancy. 



7. Influencing conditions. 



8. Facts governing amounts to employ. 



VI. Butter. 



1. Micro-organisms present. 



2. Micro-organisms com]>ared with those of milk. 



3. Conditions of life changed. 



4. Decomposition. 



5. Presen'ation. 



G. Significance of casein and buttermilk in butter, 



VII. Cheese. 



1. Kinds of micro-organisms employed in different cheeses. 



2. The study of micro-organisms in the ripening j)rocess. 

 ■i. Influence of micro-organisms on aroma. 



4. Keeping values. 



VIII. Preservatives.- 



IX. Disinfectants utilized, 



E. SOIL. 



I. The Making of Soil. 



1. Bacteria in soil. 



a. Number at different depths and in different soils. 



b. Kinds at diflerent dejiths and in different soils. 



c. Character of micro-organisms found. 



2. Rock disintegration. 



3. I)ecomi)osition, of organic material. 



a. Celluloses. 



b. Starches and sugars. 



c. Proteins. 



d. Et cetera. 



4. Action of iron and sulphur bacteria. 



