X CONTENTS 



DAIRY MICROBIOLOGY 



PAGE 



Exercise 1. A Comparative Study of the Number and Types of 



Microorganisms and Other Cells in Milk 264 



Exercise 2. The Determination of the Bacterial Content of 



< Milk in the Udder 268 



Exercise 3. To Illustrate Extraneous Contamination 270 



Exercise 4. To Investigate the Amount and Kind of Dirt in 

 Milk and its Relation to the Microbial Content of 

 the Milk 273 



Exercise 5. To Determine the Influence of Temperature upon 

 the Keeping Quality of Milk; Pure Milk Com- 

 pared with Market Milk 278 



Exercise 6. A Study of the Pasteurization of Milk or Cream by 



Laboratory Methods 281 



Exercise 7. Determination of the Number and Types of Bacteria 



in Butter 284 



Exercise 8. To Determine the Number and Types of Micro- 

 organisms in Cheese 286 



Exercise 9. A Comparison of the Bacterial Content of Sweetened 



and Unsweetened Condensed Milks 288 



Exercise 10. To Determine the Number and Types of , Micro- 

 organisms in Cream 289 



PLANT MICROBIOLOGY 



Exercise 1. To Demonstrate that Plants are Subject to Microbial 



Diseases 291 



ANIMAL DISEASES AND IMMUNITY 



Exercise 1. Animal Inoculation in Bacteriology for the Deter- 

 mination of the Identity of a Microorganism, Its 

 Pathogenicity or Virulence, or for Production of 



Immunity 295 



Exercise 2. Isolation of Pathogenic Bacteria from Fluids and 



Tissues of Dead Animals 301 



Exercise 3. A Study of Bact. Anthracis 302 



Exercise 4. The Preparation of Tubuculin 303 



Tuberculin Test Chart 306 



Exercise 5. The Preparation of Black-leg Vaccine 307 



Exercise 6. The Preparation of Tetanus Toxin 308 



Exercise 7. The Preparation of Tetanus Antitoxin 309 



