Index. 



187 



Carbolic acid, 88. 



Casein test in milk, 173. 



Cell arrangement of bacteria, 3. 



Cheese: bacterial flora of, 155; bitter, 

 177; black 180; blue, 180; Brie, 164; 

 Cheddar, 165; Edam, 171, 180; Em- 

 menthaler, 162, 167; flavor of, 181; 

 gassy fermentations in, 166; Gor- 

 gonzola, 162; green, 152; indefinite 

 faults in cheddar, 165; molds of, 

 180; "nissler," 167,170; poisonous, 

 181; putrid, 179; relation of bacteria 

 to, 148, 150; ripening of moldy, 162; 

 ripening of soft, 163; Roquefort, 

 162; Stilton, 162, 163; susceptibility 

 of, 164; Swiss, 170, 177. 

 Making and curing: bacteria in cur- 

 ing, 157; chemical changes in cur- 

 ing, 154; details of, 149; physical 

 changes in curing, 153; prevention 

 of defects, 182; principles of manu- 

 facture, 148; starters in, 151; tem- 

 perature in relation to bacterial in- 

 fluence, 157. 



Chemical changes in cheese-ripening, 

 154. 



Chemical disinfectants in milk: bleach- 

 ing powder, 73; corrosive subli- 

 mate, 74; formalin, 73; sulfur, 73; 

 whitewash, 74; 



Chemical preservatives, 88. 



Children, milk for, 97. 



Cholera germs in milk, 83. 



Classification of, bacteria, 4; of fer- 

 mentations in milk, 54. 



Coccus, definition of, 2. 



Cold, influence on bacteria, 9. 



Color fermentations in milk, 68, 70. 



Conditions for bacterial growth, 5. 



Contamination of milk, 25; through 

 disease germs, 75. 



Cream, bacterial changes in, 120; me- 

 chanical causes for bacteria in, 118, 

 128; pasteurized, 98. 

 Ripening of, 128; advantage of pure 

 cultures in, 137; age of starters, 141; 

 artificial starters in, 132; butter- 

 milk, 132; by natural starters, 131; 

 characteristics of pure cultures in, 

 135; natural, 131; objections to pure 

 cultures in, 138; principles ol pure 



cultures in, 132; propagation of 

 pure cultures, 138; home-made 

 starters in, 137; sour milk in, 132; 

 whey in, 132. 



Creamery methods: centrifugal, 121; 

 modern gravity, 121; primitive 

 gravity, 120. 



Culture media, 18. 



Culture methods, 17. 



Dairy utensils a source of contamina- 

 tion, 26, 27. 



Defects in cheese, prevention of, 182. 



Desiccation, influence of, on bacteria, 9. 



Development, conditions favoring bac- 

 terial, 3. 



Diphtheria, 84. 



Disease germs in milk: action of heat 

 on, 81; effect of pasteurization on, 

 116. 



Disinfectants: carbolic acid, 74; chlo- 

 ride of lime, 73; corrosive subli- 

 mate, 74; formalin, 73; sulfur, 73; 

 vitriol salts, 74; whitewash, 74. 



Disinfectants in milk: alkaline salts, 

 88; boracic acid, 88; physical 

 agents, 90; formalin, 89; preserva- 

 line, 89; salicylic acid, 88. 



Distribution of bacteria in air, 12; soil, 

 12; water, 12. 



Domestic apparatus in pasteurization, 

 106. 



Edam cheese, 171, 180. 



Emmenthaler cheese, 162, 167. 



Endospores, 4. 



Factories, source of milk contamina- 

 tion in, 46. 



Factory by-products, 121; treatment 

 of, 123; preservation of, 125. 



Fermentation, 14; of organic matter, 14. 

 In cheese: affecting flavor, 161, 162, 



165; gassy, 166. 



In milk: alcoholic, 62; bitter, 64; blue, 

 69; butyric, 63; classification of, 54; 

 digesting, 65; slimy, 61; filmjolk, 

 62; gaseous, 59; kephir, 63; ku- 

 miss, 63; lactic acid; 56; lange-wei, 

 62; red, 68; ropy, 63; slimy, 63; 

 soapy, 67; souring, 56; sweet cur- 

 dling, 65; taettemjolk, 62; treat- 

 ment of, 70; yellow, 70. 



