CONTENTS 



CHAPTER I Structure, Growth and Distribution 



of Bacteria 7 



II Methods of Studying Bacteria 20 



III Contamination of Milk 28 



IV Infection of Milk with Pathogenic 



Bacteria 63 



V Fermentations of Milk 82 



VI Preservation of Milk 113 



VII Bacteria and Butter Making 136 



VIII Bacteria and Cheese Making. ....... 161 



IX Bacteria in Market Milk. . ]89 



