212 



Milk Adulteiation by Adding Chemical Impurities 238 



Testing for Borax and Koracic Acid in Milk 238 



Testing for Salicylic Acid and its Salts in Milk 239 



Testing for Alkaline Carbonates in Milk 239 



Testing for Formaldehyde or Formalin in Milk 239 



Testing for Annato or Coloring Matter in Milk 240 



Acidity of Milk 240 



Testing for Acidity of Milk 241 



Bacteria in Milk 241 



Quantitative and Qualitative Bacteriological Analys-is of Milk 242 



Sour Milk 244 



Alkaline-Producing Germs 244 



Butyric Acid Fermentation 245 



Ropy, Stringy or Slimy Milk 245 



Chromogenic or Color-Producing Germs in Milk 246 



Red Milk 246 



Blue Milk 246 



Yellow Milk 247 



Yeasts in Milk 247 



Casein Ferments* 247 



Disease Producing Bacteria in Milk 248 



Bacillus Tuberculosis in Milk 248 



Typhoid Bacilli in Milk 250 



Diphtheria Bacilli Transmitted by Milk 251 



Scarlet Fever Transmitted by Milk 252 



Asiatic Cholera Tiansmitted by Milk 252 



Clean, Raw Milk the Best 253 



Pasteurization of Milk 253 



Sterilization of Milk 253 



How to Disinfect a Barn or Dairy House 254 



Modified Milk 254 



Milk Ordinance of Montgomery, Ala 255 



References 257 



