190 



Index. 



Streptococcus Hollandicus, 62, 152. 

 :Stilton cheese, 162, 163. 

 Structure of bacteria, 2. 

 Study of bacteria, 17. 

 Sulfur as a disinfectant, 73. 

 Susceptibility of cheese, 164. 

 Sweet curdling milk, 65. 

 -Swiss cheese, 177; gassy fermentations 

 in, 170. 



Taettemjolk, 62. 



Tainted milk, 43; detection of, 172; 

 treatment of, 70. 



Taints in butter: putrid, 145; rancidity, 

 143; turnip flavor, 145. 



Tallowy butter, 146. 



Temperature: effect on bacterial de- 

 velopment, 6, 8, 41; on milk, 41, 46, 

 91; and time limit in milk pasteur- 

 ization, 102. 



Tests for milk: in cheese-making, 174. 

 176. 



Theories in cheese-curing: digestive, 

 158; enzyme, 160; lactic acid, 159. 



Treatment of milk: by-products, 120; 

 factory, 46; fermentations, 70; tu- 

 berculous, 80. 



Tubercle bacillus: in milk, 76; in sep- 

 arator slime. 119. 



Tuberculin test, 77. 



Tuberculosis bovine, its relation to 

 milk-supply, 78. 



Turnip flavor in butter, 145. 



Typhoid fever, 82. 



Tyrothrix, 158. 



Tyrotoxicon, 86, 181. 



Unripe cheese, 151. 



Utensils, handling of, in milk pasteur- 

 ization, 106. 



Viscogen, 98. 



Water: as a source of infection, 48; 



bacteria in, 12. 

 Whey: a by-product, 123; method of 



preserving, 125; treatment of, in 



vats, 123. 

 Wisconsin curd test, 174. 



