INDEX. 



305 



Molds, 1 8, 64; in cheese ripening, 



231, 233 



Multiplication of bacteria, 26, 27 

 Mycelium, 18 



Natural starters, 199, 249 ; in 

 cheese-making, 249 ; why satis- 

 factory, 200 



Neufchatel cheese, 245 



Neutralization of media, 254 



Normal HC1, 255 

 NaOH, 255 



Number of bacteria in milk, 262 ; 

 significance of, 263 



Old milk, bacteria in, 102 

 Oleomargarin, 216 

 Oidium lactis, 93, 215 

 Oxygen, relation to bacteria, 28 



Parasites, 28 



Pasteurized vs. unpasteurized cream, 



208 



Pasteurization, 163 ; effect on bac- 

 teria, 164 ; in cheese-making, 247 ; 

 in the dairy, 168; in the house- 

 hold, 167 ; on a large scale, 166 

 Penicillium album, 235 ; glaucum, 



231 



Pepsin in cheese ripening, 225 

 Physical quality of milk, 149 

 Poisoning from milk products, 137 

 Powdered milk, 175 

 Process butter, 219 

 Protection of the consumer, 140 

 Public taste for butter, 183 

 Pure culture starters, 194, 204, 249 

 Pure cultures, 29 ; and natural start- 

 ers, 206 ; in cheese-making, 248, 

 249 ; in cream ripening, 197, 264, 

 206 ; use of, 19 

 Purification of milk, 152 

 Pus cells, 284 ; in milk, 34 

 Putrefaction of cheese, 244 

 Putrefactive bacteria, 77, 134; 



tastes, 80 

 Putrid milk, 91 



Qualitative analysis, calculation of 

 results, 278; media for, 268; 

 method of, 271 ; of milk bacteria, 

 251, 2 57 ; significance of, 266 



Rancidity, 213 

 Red milk, 88 



spots in cheese, 245 

 Rennet, 64, 76 

 Renovated butter, 219 

 Ripening of cheese, 221, 223 ; chem- 

 ical changes in, 224 

 Roquefort cheese, 231, 233 

 Rusty spot in cheese, 245 



Saccharomycetes, 19 



Salicylic acid, 153 



Sanitary milk, 140 



Saprophytes, 28 



Sarcina, 22, 277 ; aurantiaca, 88 



Scarlet fever, 109, 120 



Schizomycetes, 19 



Secretion of bacteria by the udder, 

 35 



Skimmed milk, 149 



Slimy milk, Si 

 whey, 246 



Soapy milk, 86 



Soft cheeses, 220, 230 



Sour-milk cheeses, 220 



Souring of milk, 63, 71 



Species, growth at different temper- 

 atures, 1 02 



Spirillum, 24 



Stable, cleanliness in, 48 



Standard of milk bacteria, 265 



Starters, 194; for direct use, 198; 

 in Denmark, 195 ; use in pasteur- 

 ized cream, 201 ; in unpasteurized 

 cream, 202 ; value of, 204 



Sterilization, 158; efficiency of, 161 ; 

 changes produced by, 160; method 

 of, 159; objection to, 159 



Sterilized milk, digestibility of, 160 



Stilton cheese, 252 



Storing of milk, 150 



Streptococcus, 22 



Streptococci from diseased udders, 

 34 



Streptothrix, 24 



Summer complaint, 109, 128, 276 



Sweet cheese, 245 



cream butter, 179, 181 

 curdling, 76 



Swelling of cheese, 70, 240 



Synthetic processes, 30 



