INDEX. 



Abnormal fermentations, over- 

 coming of, 108. 



Abortion, contagious, 75. 



Acid, amount of formed in 

 milk, 84. 



Acidity test, 211. 



Actinomycosis, 75. 



Aeration of milk, 55. 



Aerobic bacteria, 13. 



Air, contamination of milk 

 from, 51. 



Alcohol test, 213. 



Alcoholic fermentation, 96. 



Anaerobic bacteria, 13. 



Animal, contamination of milk 

 from, 42. 



Anthrax, 75. 



Antiseptics, 16, 117. 



B. 



Bacillus Bulgaricus, 89, 101. 



Bacillus lactis acidi, 86. 



Bacteria, aerobic, 13; anaero- 

 bic, 13; culture media for, 

 20; desirable acid-forming, 

 86; determining number 

 of, 22; distribution of, 18; 

 effect of cold on, 14; effect 

 of heat on, 15; food of, 12; 

 forms of, 8; manner of 

 growth of, 9; movement of, 

 11; nature of, 8; parasitic, 

 11; products of, 17; pure 

 cultures of, 25; rate of 

 growth of, 13; relation to 

 air, 13; relation to chemi- 

 cals, 16; relation to dry- 

 ing, 15; relation to light, 

 16; relation to tempera- 

 ture. 12; size of, 9; sapro- 

 phytic, 11; spores of, 10; 

 types of acid-forming, 86; 

 undesirable acid-forming, 

 90. 



Bedding, 47. 



Bitter fermentation, 97. 



Bleaching powder, 112. 



Bloody milk, 99. 



Butter, bacteria in, 154; bac- 

 terial defects in, 156; cowy 

 odor in, 157; deterioration 

 of, 155; fishy. 157; metal- 

 lic, 157; molding of, 157; 

 preservatives in, 155: pu- 

 trid, 156; source of flavor, 



140; turnip flavored, 156; 



types of, 137. 

 Butter-milk, 100. 

 Butyric fermentation, 93. 

 Boric acid, 117. 

 Borax, 117. 



C. 



Carbolic acid, 111. 



Cheese, abnormal fermenta- 

 tions of, 174; bitter, 177; 

 Camembert, 186; Cheddar, 

 164; colored, 178; flavor 

 production in, 172; gassy, 

 174; Gorgonzola, 185; Lim- 

 burger, 187; moldy, 179; 

 preservation of by acid, 

 171; putrid, 178; quality of 

 milk for, 162; ripening of, 

 169; Roquefort, 184; Stil- 

 ton, 185; Swiss, 180; tem- 

 perature of ripening, 173; 

 types of, 161. 



Children, diseases of, 80. 



Chloride of lime, 112. 



Cholera, 80. 



Cleaning utensils, 39. 



Clean milk, production of, 53. 



Cold, effect of, on bacteria, 14. 



Colored milk, 98. 



Condensed milk, 135. 



Contagious abortion, 75. 



Contamination of milk, from 

 milking machine, 50; in 

 factory, 59. 



Cooling of milk, 54. 



Corrosive sublimate, 111. 



Cream, control of fermenta- 

 tion of, 142; pasteurization 

 of, 146; ripening of, 138; 

 separators, 36. 



Cresol, 111. 



Curd test, 104. 



Cycle of fermentations, 99. 



D. 



Deodorants, 109. 



Digestive fermentation, 93. 



Diptheria, 79. 



Dirt, exclusion of, 44; removal 



of from milk, 53. 

 Disinfectants, 16, 109. 

 Disinfection, 109. 

 Distribution of bacteria, 18. 

 Dried milk, 135. 



