Index. 



189 



Moisture, influence on bacteria, 7. 

 Mold, in butter, 147; in cheese, 180. 

 Motility of bacteria, 4. 

 Mottled butter, 144. 

 Multiplication of bacteria, 7. 



Nature of bacteria, 1. 



Natural starters in cream-ripening, 131. 



" Nissler " cheese, 167, 170. 



Odor from animals in milk, 43. 

 Oily butter, 146. 



Parasitic bacteria, 13. 

 Pasteurization of milk: acid test in, 

 100; bacteriological study of, 116; 

 chilling in, 103; compared with 

 sterilization, 97; details of, 98; tor 

 butter, 134; in relation to tubercle 

 bacillus, 76; selection of milk for, 

 99; temperature and time limit in, 

 102. 



Pasteurizing apparatus: continuous 

 flow, 108; coolers, 114; DeLaval, 110; 

 domestic, 106; Hochmuth's, 110; 

 intermittent flow. 111; Pott's, 113; 

 Reid, 135; Russell, 112; utensils, 

 105. 



Penicillium glaucum, 153, 162. 

 Physical changes in cheese-ripening, 



153. 



Physiology of bacteria: action of 

 chemical substances, 10; cold, 9; 

 conditions of growth,5; gaseous en- 

 vironment, 7; heat, 8; light, 10; 

 moisture, 7; physical forces, 8; rate 

 of growth, 7; temperature, 6. 

 Pigment changes in cheese, 179. 

 Poisonous bacteria in cheese, 181; in 



milk, 85. 

 Preservaline, 89. 



Preservation of milk: chemical agents, 

 88; condensing, 91; freezing, 90; 

 keeping quality. 87; by pasteuriza- 

 tion, 95; physical agents, 90; ster- 

 ilization, 94. 

 Prevention methods in milk contam- 

 ination, 28, 35. 

 Pure cultures, 21. 



Pure culture starters: advantages of 

 137; characteristics of, 135; home- 

 made cultures compared with, 137 



objections to use of, 138; propaga- 

 tion of, 138; time of propagation, 

 141. 

 Putrid cheese, 178; butter, 145. 



Rancidity in butter, 143. ^ 

 Rate of growth in bacteria, 7. 

 Red milk, 68. 



Rennet: action in heated milk, 93; bac- 

 teria in, 152; test in milk, 173.' 

 Reproduction of bacteria, 3. 

 Restoration of consistency in pasteur- 

 ized cream, 98. 

 Ripening of cheese: moldy cheese, 162; 



soft cheese, 163. 



Of cream: artificial starters, 132; but- 

 termilk, 132; natural, 131; natural 

 starters, 132; principle of pure cul- 

 ture starters in, 132; sour milk, 

 132; whey, 132. 

 Ropy milk, 63. 

 Roquefort cheese, 162. 

 Rotten cheese, 178. 

 Rusty cheese, 179. 



Saccharontyces gluiinis, 69. 



Salicylic acid in milk, 88. 



Saprophytic bacteria, 13. 



Scarlet fever in milk, 85. 



Separator slime, tubercle bacillus in, 

 119. 



Size of bacteria, 2. 



Skim-milk, a distributor of disease, 

 125; as a starter, 132. 



Slimy milk, 63. 



Soapy milk, 67. 



Soft cheese, ripening of, 163. 



Sources of contamination in milk: at- 

 mospheric infection, 37; dairy uten- 

 sils, 26; dirt from animals, 32; fac- 

 tory cans, 27; milker, 34. 



Souring of milk, 56. 



Specialization of bacteria, 11. 



Spirillum, definition of, 2. 



Starters: in cheese-making, 151; in 

 artificial cream-ripening, 132; in 

 natural cream-ripening, 131; de- 

 stroying taints, 72; pure cultures 

 in cream-ripening, 185, 141. 



Steam as a disinfectant, 28, 30. 



Sterilization, compared with pasteuri- 

 zation, 97; of media, 17; in milk, 94. 



