340 APPENDIX 



2. Artificial. 



a. Pure cultures. 



b. Mixed cultures. 



3. Value determined. 



4. Preparation. 



5. Employment. 



6. Constancy. 



7. Influencing conditions. 



8. Facts governing amounts to employ. 



F. Butter. 



1. Microorganisms present. 



2. Microorganisms compared with those of milk. 



3. Environmental condition for bacterial life changed. 



4. Quality. 



a. Influenced by pasteurization of the cream. 



b. Influenced by growth of microorganisms. 



c. Factors influencing stability. 



d. Methods of preservation. 



5. Decomposition. 



a. Products. 



b. Factors influencing. 



c. Correlation between the presence of certain 



groups of organisms and specific flavors. 



6. Significance of casein and buttermilk in butter. 



G. Cheese. 



1. Kinds of microorganisms employed in different 



cheeses. 



2. The study of microorganisms in the ripening process. 



3. Influence of microorganisms on aroma and flavor. 



4. Keeping values. 



H. Preservatives. 



I. Disinfectants utilized. 



