CONTENTS. 



CHAPTER 1 Structure of the bacteria and conditions gov- 

 erning their development and distribution 1 



CHAPTER II. Methods of studying bacteria 13 



CHAPTER III. Contamination of milk 19 



CHAPTER IV. Fermentations in milk and their treatment 62 



CHAPTER V. Relation of disease -bacteria to milk 82 



Diseases transmissible from animal to man 



through diseased milk 84 



Diseases transmissible to man through in- 

 fection of milk after withdrawal 94 



CHAPTER VI. Preservation of milk for commercial purposes 102 



CHAPTER VIL Bacteria and butter making 134 



Bacterial defects in butter 156 



CHAPTER VI1L Bacteria in cheese 160 



Influence Of bacteria in normal cheese 



processes 160 



Influence of bacteria in abnormal cheese 

 processes 182 



