Index. 



223 



Spores of bacteria, 10. 



Stalls, 46. 



Starters, 143; for cheese, 167; 



propagation of, 146. 

 Sterilization, 21. 134. 

 Stilton cheese, 185. 

 Storch test, 39. 

 Straining of milk, 33. 

 Sulphur, 111. 



Sweet curdling of milk, 92. 

 Swiss cheese. 180. 



T. 



Taints, determination of cause 



of, 58, 103. 

 Temperature effect on growth, 



12. 

 Tubercle bacilli, destruction of, 



71; in butter, 70; in cheese, 



70; in milk, 67. 

 Tuberculin test, 73. 

 Tuberculosis, 64; closed, 70; 



distribution of disease in 



animal, 66; economic as- 

 pects of, 72; open, 70. 

 Typhoid fever, 76. 



U. 



Udder, inflammation, 75; in- 

 vasion of by bacteria, 30; 

 number and kind of bac- 

 teria from, 32; structure 

 of, 30; washing of, 47; 

 cleaning of, 39. 



Utensils, contamination from, 

 34. 



W, 



Water, effect on butter, 153; 



supply, 59; testing of, 60. 

 Whey, heating of, 38. 

 Wisconsin curd test, 104. 



Y. 



Yeast fermentation, 96. 

 Yoghurt, 101. 



