188 



Index. 



Tests 173; apparatus for, 174; casein 

 or rennet, 173; Wisconsin curd, 

 174. 



Ferments: organized, 15; unorganized 

 15. 



Filmjolk, 62. 



Filtration of milk, 90. 



Flavor of: butter, 129; cheese, 161; or- 

 igin of, 130. 



Food-supply of bacteria, 5. 



Foot and mouth disease, 81. 



Fore milk, 30. 



Forms of bacteria, 2. 



Gaseous environment, influence on 

 bacteria, 7. 



Gaseous fermentation: in cheese, 166; 

 in milk, 59, 168; in relation to liv- 

 ing germs, 167; in Swiss cheese, 

 176. 



Germination of spores, 3. 



Gorgonzola cheese, 162. 



Growth of bacteria, essential condi- 

 tions for, 5. 



Heat, influence on bacterial growth, 8. 



Heated milk: characteristics of, 92; 

 action towards rennet, 93; consist- 

 ency, 92; fermentative changes, 93; 

 flavor, 93; hydrogen peroxid test 

 in, 94. 



Ice as a source of infection in milk, 48. 



Infection of milk: air, 44, 47; animal, 

 32; dairy utensils, 26, 27, 47; factor- 

 ies, 46; farm exposures, 26; fore 

 milk, 30; ice, 48; milker, 34; water, 

 48. 



Isolation of bacteria, methods of, 19. 



Kephir, 63. 

 Kumiss, 62. 



Lactic acid: fermentation in milk, 56; 



theory in cheese-curing, 159. 

 Lange-wei, 62. 

 Lardy butter, 146. 

 Light, action on bacteria, 10. 



Matzoon, 58. 



Media, influence on bacterial growth, 



5,18. 

 Methods: of isolation, 19; culture, 17; 



of cheese manufacture, 149. 



Micrococcus Freudenreichii, 61; M. 

 casei amari, 178. 



Microscope, use of, 22. 



Milk: a bacterial food medium, 7, 24; 

 anthrax in, 82; bacteria in, 49, 52; 

 chilling of, 103, cholera germs in, 

 83; contamination of, 25; diph- 

 theria germs in 84; foot and mouth 

 disease in, 81; for children, 97; pas- 

 teurized, 97; poisonous, 5; scar- 

 let fever in, 85; selection by 

 acid test, 100; selection for pas- 

 teurizing, 99; sterile as secreted, 

 25; -sterilized, 97; taints in, 43; tu- 

 berculous germs in, 76, 119; ty- 

 phoid fever germs in, 82. 

 By-products of: butter-milk, 122; 



skim-milk, 122; from whey, 123. 

 Contamination, 25; from air, 37; from 

 animal odors, 43; from dairy uten- 

 sils, 26,27; detection of taints, 172; 

 disease germs, 75; distinction be- 

 tween bacterial and non-bacterial, 

 45; fore milk, 30; ice, 48; milker, 

 34; relative importance of various 

 kinds, 38; sources of, in factories, 

 46; farm, 26; temperature, 41. 



Milk fermentations: alcoholic, 62; ben- 

 eficent, 61; bitter, 64; bloody, 68; 

 blue, 69; butyric acid, 63; casein, 

 173; classification of, 54; chemical 

 disinfectants in, 72; filmjolk, 62; 

 gassy, 59, 167; kephir, 63; kumiss, 

 62; lactic acid, 56; lange-wei, 62; red, 

 68; rennet, 173; ropy, 60; slimy, 60; 

 soapy, 67; sweet curdling 65; by 

 starters, 72; taettemjolk, 62; tests 

 for, 174; treatment of, 70; yellow, 

 70. 



Milk, heated: action towards rennet, 

 93; consistency, 92; essentials in 

 pasteurization, 96; flavor of, 93; fer- 

 mentative changes in, 93; hydrogen 

 peroxid test, 94; pasteurization, 98; 

 sterilization, 94. 



Milk preservation: chemical agents in, 

 88, 90; condensation, 91; freezing, 

 90; heat, 91; pasteurization, 95; 

 physical agents, 90; sterilization, 

 94. 



Milk-sugar as bacterial food, 24. 



