222 



Index. 



Drugs, excretion of in milk, 58. 

 Drying-, effect of on bacteria, 

 15. 



E. 



Emmenthaler cheese, 180. 

 Evaporated milk, 134. 



F. 



Factory by-products, 36; treat- 

 ment of, 38. 



Feeds, effect of on milk, 57. 



Fermentation test, 104. 



Fermented milks, 100. 



Fly, contamination of milk by, 

 60; means of spreading ty- 

 phoid fever, 78. 



Foot and mouth disease, 74. 



Fore milk, 31; rejection of, 34. 



Formalin, 112 



G. 



Galactase, 172. 



Garget, 75. 



Oermicidal action of milk, 33. 



Oorgonzola cheese, 185. 



H. 



Hairs, bacteria on, 43. 

 Heat, effect on bacteria, 15. 

 Heated milk, detection of, 39. 

 Hydrogen peroxide, 118. 



K. 



Kefir, 102. 

 Koumiss, 102. 



Lange Wei, 95. 



Light, effect on bacteria, 16. 



Limburger- cheese, 187. 



Lime, 110. 



Lumpy jaw, 75. 



M. 



Malta fever, 75. 



Market milk, municipal regu- 

 lations concerning, 190; 

 pasteurization of, 214. 



Milk, 'acid fermentation of, 83; 

 aeration of, 55; affected by 

 feed, 57; alcoholic fermen- 

 tation of, 96; "bacterial 

 standards for, 206; bitter 

 fermentation of, 93; certi- 

 fied, 202; butyric fermen- 

 tation of, 93; certified, 202, 

 208; clarifying of, 115; con- 

 dition of when secreted, 

 29; contamination of from 

 animal, 42; from by-prod- 

 ucts, 36; from utensils, 34; 

 contamination of with tu- 

 bercle bacilli, 67; cooling 

 of, 54; creaming of, 136; 

 culture medium for bac- 

 teria, 28; cycle of fermen- 



tation in, 99; distribution 

 of, 216; digestive fermen- 

 tation of, 93; dirt in, 44; 

 effect of heat on, 119; fil- 

 tration of, 114; germicidal 

 action of, 33; grades of, 

 201; guaranteed, 201; in- 

 spected, 202; miscellaneous 

 fermentations of, 98; pas- 

 teurization of, 120; pas- 

 teurization of in home, 131; 

 preservation of by anti- 

 septics, 117; preservation 

 of by cold, 116; relation to 

 children's diseases, 80; 

 ropy fermentation, 94; sed- 

 iments, examination of, 

 214; selected, 203; slimy, 

 94; spontaneous fermenta- 

 tion of, 91; sterilization of, 

 134; straining of, 153; sup- 

 ply of small cities, 217; 

 sweet curdling fermenta- 

 tion of, 92; tainted, 56, 58; 

 temperature standards for, 

 208; tests for quality of, 

 209. 

 Milk pails, sanitary, 48; small 



topped, 48. 

 :er, fa 



Vlilker, factor in contamination 



of milk, 51. 

 Milking machines, 36, 50. 

 Mold on butter, 177; on cheese, 



179. 



O. 



Odors, absorption of, 56, 58. 

 Oidium lactis, 186. 

 Oleomargarine, 152. 

 P. 



Pasteurization, 120; efficiency 



of, 133; purpose of, 123; 



methods of, 125. 

 Pasteurized milk, fermenta- 



tions in, 124. 

 Pasteurizing machines, tests 



of, 130. 



Process butter, 152. 

 Ptomaine poisoning, 81. 

 Pure cultures, 25. 



R. 



Rabies, 75. 

 Reduction test, 213. 

 Rennet, 170. 

 Ropy fermentation, 94. 

 Roquefort cheese, 184. 

 Rusty spot in cheese, 178. 



Salicylic acid, 117. 



Scarlet fever, 79. 



Score card for dairies, 198. 



Sediment test, 210. 



Skim milk, heating of, 38. 



Slimy fermentation, 94. 



