INDEX. 



Abnormal cheese ripening, 240 

 Acidity of milk, determination of, 



286 



Actinomyces, 24 

 Adulterations, 150 

 Aeration, 54 

 Aerobic bacteria, 29 

 Air, a source of bacteria, 43 

 Alcoholic fermentation, 91 

 Anaerobic bacteria, 29 ; in milk, 90 

 Analytical processes, 31 

 Animal odors, 55, 62 

 Aroma of butter, 181 

 Aryan, 95 



Bacillus, 23 ; acidi laevolacticus, 72 ; 

 Caucasus, 94 ; coli communis, 70, 

 I34> 2 7 S> 276; cyanofluorescens, 

 87 ; cyanogenes, 87 ; dysenteriae, 

 134; erythrogenes, 88; foetidus 

 lactis, 91 ; fluorescens liquefaciens, 

 215; lactis aerogenes, 70, 82, 242, 

 275 ; lactis viscosus, 83 ; tuber- 

 culosis, 23, no; typhosus, 276 



Backstein cheese, 233 



Bacteria, animals or plants, 25 ; 

 classification of, 20 ; in butter, 

 210; in cheese, 220, 226, 227; 

 growth in ripening cream, 190 ; 

 size of, 20 



Bacterial contamination, extent of, 

 45 / 



Bacteriological analysis, value of, 

 281 



Bacterium, 23 ; lactis acidi, 41, 65, 

 70, 73, 101, 104, 105, 131, 242, 

 274, 275, 276 ; distribution of, 68 ; 

 source of, 68 



Barn, disinfection, 58 



Barnyard, location of, 49 



Butter, bacteriological analysis, 283 



Bitter cheese, 244 

 milk, 85 



Black milk, 88 



spots in cheese, 245 



Blue milk, 87 



spots in cheese, 245 

 Boiled milk, 163 

 Borax in milk, 152 

 Boric acid in milk, 152 

 Brie cheese, 220, 233, 235 

 Budding, 19 



Building up of a culture, 197 

 Butyric acid, 213, 214 



Camembert cheese, 220, 233 

 Casease, 76 



Centrifugal force as a purifier, 155 

 Certified dairies, 142 ; milk, 143 

 Cheese, bacteriological analysis of, 

 283 



ripening at low temperatures, 



238 



Chemical standard of milk, 148 

 Chocolate colored milk, 88 

 Cholera, and the milk supply, 122 



infantum, 109, 128 

 Cladosporium butyri, 215 

 Cladothrix, 24 

 Cleanliness in the dairy, 47 

 Coccus, 21 



Colonies of bacteria, 260 ; normal 

 bacteria, 276 ; in litmus gelatin, 



273 



Colored milks, 87 

 Commercial cultures, 196 

 Comparative growth of bacteria, 102 

 Condensed milk, 174 

 Counting bacteria, 260 

 Cow, a source of bacteria, 42 



disinfection of, 59 

 Cream ripening, 179 



and yield of butter, 185 ; 

 control of, 194 ; due to 

 bacteria growth, 1 84 ; 

 necessity for, 180 ; pur- 

 poses of, 181 ; why com- 

 monly satisfactory, 192 

 Culture butter, 204 



media, preparation of, 253 



