196 



Index. 



rennet, 177; physical changes in 

 curing, 165; prevention of defects, 

 193; starters in, 161; temperature 

 in relation to bacterial influence, 

 169. 



Theories of curing: digestive, 173; 

 galactase, 175, 177; lactic acid, 174 



Chemical changes in cheese-ripening, 

 166. 



Chemical disinfectants in milk: bleach- 

 ing powder, 81; corrosive subli- 

 mate, 81; formalin, 80; sulfur, 80; 

 whitewash, 81 ; vitriol, 81. 



Chemical preservatives, 80. 



Children, milk for, 45. 



Cholera in milk, 98. 



Coccus, definition of, 2. 



Cold, influence on bacteria, 8, 47. 



Contamination of milk through disease 

 germs, 95, 191. 



Coolers, 181. 



Cooling milk, 123. 



Cream, bacterial changes in, 135; me- 

 chanical causes for bacteria in, 135; 

 pasteurized, 118; restoration of con- 

 sistency of pasteurized, 119. 

 Ripening of, 136; advantage of pure 

 cultures in, 144; by natural start- 

 ers, 142; characteristics of pure 

 cultures in, 145; objections to pure 

 cultures in, 146; principles of pure 

 cultures in, 143; propagation of 

 pure cultures, 151; home-made 

 starters in, 146. 



Creaming methods, 134. 



Curd test, 76. 



Dairy utensils a source of contamina- 

 tion, 21. 



Diarrhoeal diseases, 100. 

 Digesting bacteria, 67. 

 Digestibility of heated milk, lit 

 Diphtheria, 99. 



Dirt in milk, 34. 



Dirt, exclusion of, 36. 



Disease germs in milk, 95; effect of 

 heat on, 91 ; origin of, 83. 



Disinfectants, 9: carbolic acid, 81; chlo- 

 ride of lime, 81; corrosive subli- 

 mate, 81; formalin, 80; sulfur, 80; 

 vitriol salts, 81 ; whitewash, 79. 



Disinfectants in milk: alkaline salts, 

 106; boracic acid, 106; formalin, 

 106; preservaline, 107; salicylic acid, 

 106. 



Domestic pasteurizing apparatus, 125. 



Drugs, taints in milk due to, 5(5. 



Drying, effect of, 8. 



Edam cheese, 72, 162. 

 Emmen thaler cheese, 185. 

 Endospores, 3. 

 Enzyms, 10. 



Factory by-products, 25; treatment of, 

 25. 



Farrington alkaline tablet, 52. 



Fecal bacteria, effect of, on butter, 35. 



Fermentation: 

 In cheese: gassy, 183. 

 In milk: alcoholic, 72; bitter, 72; 

 blue, 74; butyric. 69; digesting, 67; 

 slimy, 69; gassy, 66; kephir, 72; 

 koumiss, 72; lactic acid, 63; lange- 

 wei, 72; red, 74; ropy, 69; slimy, 

 69; soapy, 73; souring, 63; sweet 

 curdling, 67; treatment of, 75. 

 Tests, 76; Gerber's, 76; Walther's, 

 76; Wisconsin curd, 76. 



Filtration of milk, 104. 



Fishy butter, 159. 



Flavor: of butter, 140; of cheese, 179. 



Foot and mouth disease, 93. 



Fore milk, 29. 



Formaldehyde, 80. 



Formalin, 80. 



Fruity flavor hi cheese, 188. 



