1024 



INDEX 



Microorganisms in wine, 608 

 Microspira aestuarii, 424 

 comma, 705 



agglutinins in blood, 697, 714, 715 



ash elements in, 193, 194 



effect of pressure on, 284 



facultative saprophyte, 660 



flagella, 25, 105 



in intestine, 600, 692 



morphology, 851-852 



precipitins for, 718 



production of vaccine, 738 



protein content of, 190 



proteolytic enzyme of, 213 



toxin of, 676 



variation in infection, 673 



in water, 314 

 Microsporidia, 139, 938 



parasitic, 899 



Milk, acid forming bacteria in, 444 

 aeration of, 455 

 alcoholic, 466 

 analysis of, 470 

 B. coli aerogenes in, 448 

 Bact. bulgaricum in, 450 

 Bact, lactis acidi in, 446 

 bitter, 465 

 butter-, 446 



centrifugal separation of, 456 

 certified, 432 



Boston, 433 



Brooklyn, 433 



Chicago, 433 



New York City, 433 

 changes due to organisms, 429 

 character of, 428 

 chemicals in checking bacteria, 



"460 



cocci in, 451 

 common, 430 



Boston, 430 



Chicago, 430 



Connecticut cities, 430 



Ithaca, 431 



Montclair, 431 



Rochester, 469 



Milk, condensed, 504 



concentrated, 505, 506 



powdered, 507 



sweetened, 504 



unsweetened, 505 

 contamination of, 441, 452 

 curdling by acid, 462 



by rennin, 491 



development of bacteria in, 452 

 dirt in, 466 

 disease carrier, 467 

 dried, 523 

 drinks, 507 



butter-milk, 512 



kefir, 508 



kumyss, 508 



leben, 510 



matzoon, 510 



yahourth, 510 

 dust, influence of, 439, 443 

 evaporated, 505 

 exterior of cow's body in relation to, 



438 

 feeding, influence on germ content, 



443 



fermentation (abnormal) of, 463 

 fermentation (normal) of, 460 

 gassy fermentation of, 463 

 germicidal action, 461 

 guaranteed, 432 

 house, 439 

 inspected, 432 

 kinds of organisms in, 444 

 leucocytes in, 471 

 market, 430 



microbial content of, 429 

 microscopic method of analyses, 



47i 



milker in relation to, 439 

 neutral bacteria, 451, 468 

 odors, 428 

 pail, 442 



pasteurization of, 459, 530 

 pathogenic bacteria in, 452, 468 

 periods of change, 461 

 plating method of analysis, 471 



