TABLE OF CONTENTS. 



PART 1. 

 Synopsis of Bacteria in General. 



Chapter I. Structure and form 1 



Chapter II. Physiology , 5 



Chapter III. Methods of studying bacteria 17 



PART II. 

 Bacteria in Relation to Milk. 



Chapter IV. Contamination of milk 24 



a. Infection on the farm 26 



b. Infection in the factory 46 



Chapter V. Milk fermentations and their treatment 54 



Chapter VI. Disease-producing bacteria in milk '. 75 



a. Infection direct from affected animal 76 



b. Infection subsequent to milking 80 



c. Poison-forming bacteria 85 



Chapter VII. Principles of milk preservation 87 



a. Chemical methods 88 



b. Physical Methods 90 



Sterilization 94 



Pasteurization 95 



Pasteurizing apparatus ..." 106 



PART III. 

 Bacteria in Relation to flilk Products. 



Chapter VIII. Bacteria in cream and factory by-products 118 



Chapter IX. Bacteria in butter-making 127 



a. Beneficent action in butter 128 



b. Bacterial defects in butter 145 



Chapter X. Bacteria in cheese industry 148 



a. Bacteria in normal cheese-ripening 150 



b. Bacteria in abnormal cheese processes 164 



