INDEX. 



Acid, effect of, on churning, 137; in 

 butter-making, 138. 



Acid test, 51. 



Aeration of milk, 59. 



Aerobic bacteria, 7. 



Alcoholic fermentation in milk, 72. 



Anaerobic bacteria, 7. 



Animal, influence of, on milk infec- 

 tion, 42. 



Animal odor, 56. 



Anthrax, 94. 



Antiseptics, 9, 88. 



Aroma, of butter, 140. 



Bacillus: definition of, 2. 



acidi lactici, 64; cyaneo-fuscus, 

 188; cyanogenus, 74; foetidus lactis, 

 157; lactis aerogenes, 65; lactis 

 erythrogenes, 74; lactis saponacei, 

 67; lactis viscosus, 71; nobilis, 162, 

 174; prodigiosus, 74; rudensis, 188; 

 synxanthus, 75 ; tuberculosis, 84. 



Bacteria: on hairs, 34; kinds in milk, 64; 

 in barn air, 42; in milk pails, 27; in 

 butter, 154; classification of, 4; in 

 cheese, 160; culture of, 17; in cream, 

 128; discovery of, 1; external con- 

 ditions affecting, 8; form of, 2; in 

 butter, 142; in butter- making, 127; 

 in centrifuge slime, 40; in fore 

 milk, 30; in rennet, 163; in sepa- 

 rator slime, 40; manure, 33; num- 

 ber of, in milk, 49. 



Distribution of: milk of American 

 cities, 49; European cities, 49; in re- 

 lation to cheese, 168. 

 Of disease: anthrax, 94; cholera, 98; 

 diphtheria, 99; lockjaw, 94; toxic, 



100; tuberculosis, 84; typhoid fever, 

 98. 



Methods of study of: culture, 15; 

 culture media, 13; isolation, 14. 



Bitter butter, 158; cheese, 189; milk, 72. 



Bloody milk, 74. 



Blue cheese, 191; milk, 74. 



Bovine tuberculosis, 84. 



Brie cheese, 182. 



Butter: bacteria in, 154; bitter, 158; 

 "cowy," 157; fishy, 159; lardy, 

 157; moldy, 158; mottled, 156; oily, 

 158; putrid, 156; rancid, 155; tal- 

 lowy, 157; turnip flavor in, 157. 

 Making: aroma, 140; flavor in, 140; 

 pure culture, 143; in ripening of 

 cream, 136. 



Butyric acid fermentation, 69. 



By-products of factory, methods of pre- 

 serving, 25. 



Casease, 68 



Caseone, 68. 



Centrifugal force, cleaning milk by, 

 39, 105. 



Cheese: bacterial flora of, 168: bitter, 

 189; blue, 187; Brie, 182; Edam, 72, 

 162; Emmen thaler, 185; flavor of, 

 179; gassy fermentations in, 183; 

 Gorgonzola, 180; molds on, 191; 

 mottled, 189; "nissler," 185; poi- 

 sonous, 192; putrid, 190; ripening 

 of moldy, 180; ripening of soft, 181; 

 Koquefort, 180; rusty spot in, 188; 

 Stilton, 180; Swiss, 185. 

 Making and curing: chemical changes 

 in curing, 166; influence of temper- 

 ature on curing, 169; influence of 



