CONTENTS 



xiii 



CHAPTER XIX. THE PRESERVATION OP MILK. 



121. Dirt- and Germ-Content iu Milk 154 

 122. The Part played by Milk as a 



Carrier of Infectious Diseases. 155 

 123. Boiling Milk . i . .156 

 124. The Soxhlet Bottle . . .157 

 125. Germ-Content of Milk treated 



by the Soxhlet Method . .158 



PAGE 



126. The Method of Neuhauss, Gron- 



Avald, and Oehlmann . .159 



127. The Content of Pathogenic 

 Germs in Various Dairy Pro- 

 ducts Preserving Milk for 

 Analysis 160 



128. Condensed Milk . .161 



CHAPTER XX. THE PRESERVATION OF MEAT, EGGS, VEGETABLES, 

 AND FRUIT. 



129. Storage in Cold Chambers . 163 



130. Dried Meat and Salted Meat . 164 



131. Smoked Meats and Corned Beef 165 



132. Preserving Eggs . . .166 



133. Desiccating and Preserving 

 Vegetables and Fruit Con- 

 centrated Wine-Must . . 167 



Section VI. Lactic Fermentation and Allied Decompositions. 

 CHAPTER XXI. GENERAL CHARACTERISTICS. 



134. Discovery of the Lactic Acid 



Bacteria 170 



135. Bacterium lactis Lister, and 



Bacillus acidi lactici Hueppe . 171 



136. The Equation of Lactic Fermen- 

 tation 172 



CHAPTER XXII. THE PRODUCTION OF OPTICALLY ACTIVE ORGANIC 

 COMPOUNDS BY FERMENTATION. 



137. Isouiers of Lactic Acid . . 174 

 138. The Isomeric Tartaric Acids . 175 

 139. The Division of the Racemic 



Compounds . . . .177 



140. The Production of the Stereo- 



isorneric Lactic Acids . .178 



CHAPTER XXIII. THE ARTIFICIAL SOURING OF CREAM. 

 143. Defects in Butter 



141. The Acid Generator . 



142. The Aroma of Butter . 



1 80 

 181 



182 



CHAPTER XXIV. THE COAGULATION (CURDLING) OF MILK. 



144. Acid Curdling and Rennet 



Curdling 184 



145. Characteristics and Activity of 



Lab 185 



146. Lab-Producing Bacteria 

 147. Casea?e 



1 86 



1 86 



