APPENDIX 339 



3. Condition of formation. 



4. Control. 



C. Fermentations in Milk, Butter and Cheese. 



1. Kinds. 



a. Lactic. 



b. Butyric. 



c. Alcoholic. 



d. Gaseous. 



e. Peptic. 

 /. Rennet. 

 g. Ropy. 

 h. Soapy. 

 i. Taints. 



Bitter flavor, barn-yard, tallowy. 

 j. Special. 



Kephir, koumiss, matzoon, leben, yoghurt, etc. 

 k. Natural enzymes (galactase). 

 I. Antibody formation (agglutinins, etc.). 



2. Microorganism involved. 



a. Its life history. 



3. Nature of fermentation. 



4. Constituents acted upon. 



5. Products. 



6. Conditions influencing it. 



7. Controlled or fostered. 



D. Pasteurization and Sterilization. 



1. Determination of significance of each. 



2. Methods employed. 



3. Practical utilization. 



E. Starters. 



1. Natural. 



a. Sour milk. 

 6. Sour cream. 

 c. Buttermilk. 

 (J, Others, 



