Xviii Contents 



CHAPTER XXXVII 



Pages 



THE KEEPING QUALITY OF MILK 382-396 



The so-called germicidal power Temperature. Means 

 for jmproving the keeping quality of milk Pressure 

 Centrifugal force Sterilization by heat Pasteuriza- 

 tion Treatment with chemicals. Problems of trans- 

 portation and distribution. 



CHAPTER XXXVIII 



DISEASE BACTERIA IN MILK 397-401 



Tuberculosis Typhoid Diphtheria and Scarlet fever. 



CHAPTER XXXIX 



BACTERIA IN CREAM AND CREAM-RIPENING 402-410 



Starters. 



CHAPTER XL 

 BACTERIA IN BUTTER 



The changes occurring in butter Numbers and kr 

 Disease bacteria in butter Butter faults. 



CHAPTER XLI 



BACTERIA IN CHEESE v y f; .416-430 



The ripening process Enzymes and bact in the 

 ripening of cheese Soft cheeses Har neeses 

 Cheese faults. 



PART VII 

 BACTERIA IN RELATION TO PRESERVAT^ F FOOD . . 431-446 



CHAPTER XI 



BACTERIA IN RELATION TO CANNING 431-438 



The principles of canning DeveL ent of the industry 

 Losses through imperfect ming Temperatures 



