INDEX. 



Abnormal cheese processes, bacteria 

 in, 164. 



Acid, development of, in butter-mak- 

 ing, 129. 



Acid test, in selecting milk for pas- 

 teurizing, 100. 

 Method of using, 101. 



Action of bacteria in nature, 10. 



Aeration of milk, 45. 



Aerobic bacteria, 7. 



Air: bacteria in, 12; influence in milk 

 contamination, 37. 



Alcoholic fermentation in milk, 62, 63. 



Anaerobic bacteria, 7. 



Animal, influence of, on milk, 32, 43. 



Anthrax, 82. 



Antiseptics, 10, 88. 



Apparatus: cooling milk or cream, 114; 

 for milk testing, 174, 176; pasteur- 

 izing, 106, 108. 



Aroma: of butter, 129; origin of, 130. 



Bacillus; definition of, 2. 



acidi lactici, 57; colt communis, 

 59; cyanogenus, 69; foetidus lactis, 

 145; lactis erythrogenes, 68; lactis 

 saponacei, 67; prodigiosus, 68; 

 synxanthus, 70; tuberculosis, 76, 

 119. 



Bacteria: action in nature, 10; arrange- 

 ment of cells, 3; in buttermilk, 122; 

 classification of, 4; in cheese, 156; 

 culture of, 17; in cream, 128; dis- 

 covery of, 1; external conditions 

 affecting, 8; form of, 2; in butter, 

 142; in butter-making, 127; in cen- 

 trifuge slime, 119; in fore milk, 30; 

 in rennet, 152; in separator slime, 

 119; isolation of, 19; manner of 

 growth, 3; motility of, 4; nature of, 

 1; parasitic, 13; rapidity of multi- 

 plication, 7; reproduction of, 3; 

 saprophytic, 13; size of, 2; speciali- 

 zation of, 11; structure of, 2. 

 Distribution of: air, 12, 37; Boston 

 milk, 50; European milk, 50; in ice, 



48; in milk, 49, 52; milk of Madison, 

 51; milk of Middletown, Ct., 51; 

 in relation to cheese, 148; in soil, 

 12; in water, 12, 48. 

 Of disease: anthrax, 82; cholera, 83; 

 diphtheria, 84; lockjaw, 82; toxic, 

 85; tuberculosis, 76; typhoid fever, 

 82, 126. 



Methods of study of: culture, 17; 

 culture media, 18; isolation, 19; 

 microscopy, 22. 



Bacterial changes: in abnormal cheese 

 processes, 164; in butter, 142; in 

 cheese manufacture. 152; effect in 

 ripening of cream, 131. 



Bacterial flora in cheese, 155. 



Bacteriological study of pasteurized 

 cream, 116. 



Barns, a source of infection, 44. 



Bitter butter, 147; cheese, 177; fermen- 

 tation in milk, 64. 



Black cheese, 180. 



Bloody milk, 68. 



Blue cheese, 180; milk, 69. 



Boracic acid in milk, 88. 



Bovine tuberculosis, 77. 



Brie cheese, 164. 



Butter: bacteria in, 142; bitter, 147; 

 "cowy,"146; lardy, 146; manufac- 

 turing defects, 144; moldy, 147; oily, 

 146; putrid, 145; rancid, 143; ripened 

 cream, 128; sweet, 127; tallowy, 147; 

 turnip flavor in, 145. 

 Making: aroma, 129; bacteria in ri- 

 pening changes, 131; development 

 of acid in, 129; flavor in, 129; from 

 pasteurized milk and cream, 134; 

 lack of flavor, 145; in ripening of 

 cream, 128. 



Buttermilk, germs in, 122; as a starter, 

 132. 



Butyric acid ferment in milk, 63. 



By-products of milk and cream: meth- 

 ods of preserving, 125; treatment 

 of, 123. 



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