338 APPENDIX 



2. Environment of animals and conditions of milk- 



ing. 



a. Stabling. 



b. Feeding. 



c. Milker. 



d. Utensils. 



3. Bacterial content of milk in udder. 



a. Non-pathogenic microorganisms. 



6. Pathogenic microorganisms and antibodies. 



c. Conditions of growth in udder. 



d. Abnormal udders. 



4. Bacterial action on constituents of milk. 



a. Proteins. 



b. Butter fat. 



c. Lactose. 



d. Mineral constituents. 



5. Analysis Of air of stables. 



a. Before cleaning. 



b. Immediately after cleaning. 



c. Before feeding. 



d. Immediately after feeding. 



e. Analysis of out-door air. 



6. Determination of value of staining. 



7. Determination of value of aeration. 



8. Determination of value of cooling. 



a. Simple cooling. 



b. Cooling and keeping cool. 



c. Cooling and warming, then cooling. 



9. Cleansing of utensils. 



a. Methods and their values. 



b. Water analysis. 

 10. Milk control. 



B. Pigment in Milk and Cheese. 



1. Kinds. 



2. Character. 



