x CONTENTS 



CHAPTER XLV 



THE BACTERIOLOGY AND BACTERIOLOGIC EXAMINATION OF MILK GENERAL 

 INTRODUCTORY CONSIDERATIONS THE CHANGE OP LACTOSE INTO 

 LACTIC ACID LACTIC-ACID BACTERIA ANAEROBIC BUTYRIC-ACID 

 FORMERS PEPTONIZING BACTERIA ALCOHOLIC FERMENTATION OP 

 MILK . 469 



CHAPTER XLVI 



THE BACTERIOLOGY AND THE BACTERIOLOGIC EXAMINATION OP MILK 

 (CONTINUED) PATHOGENIC BACTERIA IN MILK THE TUBERCLE 

 BACILLUS METHODS FOR DETERMINING ITS PRESENCE IN MILK 

 HUMAN AND OTHER CATTLE DISEASES TRANSMISSIBLE THROUGH 

 MILK NUMBER AND SIGNIFICANCE OP LEUKOCYTES IN MILK 481 



CHAPTER XLVII 



THE BACTERIOLOGY AND THE BACTERIOLOGIC EXAMINATION OP MILK 

 (CONTINUED) QUANTITATIVE ESTIMATION OF BACTERIA IN MILK 

 INTERPRETATION OP THE RESULTS OP BACTERIAL COUNTS IN 

 MILK DETERMINATION OP THE ACIDITY OF MILK CERTIFIED 

 MILK PASTEURIZATION OP MILK ITS ADVANTAGES AND DISAD- 

 VANTAGES STORCH'S TEST . 494 



CHAPTER XLVIII 

 BACTERIA IN BUTTER AND CHEESE-MAKING 513 



CHAPTER XLIX 



SIMPLE CHEMICAL MANIPULATIONS NORMAL SOLUTIONS AND INDICATORS 



REQUIRED IN LABORATORY WORK IN BACTERIOLOGY .... 520 



PART IV 

 PATHOGENIC PROTOZOA. 



CHAPTER L 



GENERAL CONSIDERATION OP PROTOZOA CLASSIFICATION MORPHOLOGY 



AND REPRODUCTION . . .... . . . . . . . . 529 



CHAPTER LI 



AMEBA CLASSIFICATION AND MORPHOLOGY CULTIVATION PATHOGENIC 



AMEBA ENTEROHEPATITIS IN TURKEYS BALANTIDIUM COLI . 539 



