Index. 



197 



Galactase in cheese, 175, 



Gassy fermentations: in cheese, 183; 

 in milk, 66; in Swiss cheese, 167, 



Glasler, 185. 



Gorgonzola cheese, 180. 



Growth of bacteria, essential condi- 

 tions for, 4. 



Hair, bacteria on, 34. 



Heat, influence on bacterial growth, 8. 



Heated .milk: characteristics of, 109; 

 action toward rennet, 112; body, 

 110; digestibility, 111; fermentative 

 changes, 111; flavor, 110; hydrogen 

 peroxid test in, 23; Storch's test, 23. 



Hygienic milk, bacteria in, 44. 



Infection of milk: animal, 82; dairy 

 utensils, 8; fore milk, 29; milker, 35. 

 Isolation of bacteria, methods of, 14. 



Kephir, 72. 

 Koumiss, 72. 



Lactic acid: fermentation in milk, 63; 



theory in cheese-curing, 1?4. 

 Lange-wei, 72. 

 Lardy butter, 157,, 

 Light, action on bacteria, 9. 



Manure, bacteria in, 33. 



Methods: of isolation, 14; culture, 15. 



Micrococcus casei amari, 187. 



Microscope, use of, 17. 



Milk: a bacterial food medium, 19; bac- 

 teria in, 48. 



Disease organisms in: anthrax, 94; 

 cholera, 98; diphtheria, 99; foot 

 and mouth disease, 93 ; poisonous, 

 101; ptomaines, 101; scarlet fever, 

 99; tuberculosis, 84; typhoid fever, 

 98. 



Contamination, 21: from air, 40; from 

 animal odors, 55; dirt, 32; distinc- 

 tion between bacterial and non- 



bacterial, 58; fore milk, 28; infec- 

 tion in factory, 59; milker, 35; rel- 

 ative importance of various kinds, 

 42; utensils, 21. 



Milk fermentations: alcoholic, 72; bit- 

 ter, 72; bloody, 74; blue, 74; buty- 

 ric acid, 69; gassy, 66, 167; kephir, 

 61; koumiss, 67; lactic acid, 63; red, 

 72; ropy, 69; slimy, 69, soapy, 74; 

 souring, 63; sweet curdling, 67; 

 tests for, 76; treatment of, 70; yel- 

 low, 70. 



Milk, heated: action towards rennet, 

 112; digestibility, 111; flavor of, 110; 

 fermentative changes in, 111; hy- 

 drogen peroxid test, 110. 



Milking machines, influence of, on 

 germ content, 36. 



Milk preservation: chemical agents in, 

 106; condensation, 107; freezing, 

 108; heat, 108; pasteurization, 112; 

 sterilization, 113. 



Milk-sugar as bacterial food, 19. 



Mold, in butter, 158; in cheese, 191. 



Mottled cheese, 189. 



" Nissler " cheese, 185. 



Odors, direct absorption of, in milk, 55. 

 Oidium lactis, 159. 

 Oily butter, 158. 



Parasitic bacteria, 5. 



Pasteurization of milk: acid test in, 

 123; bacteriological study of, 117, 

 133, 149; for butter, 147; for cheese, 

 162; for direct use, 113; of skim 

 milk, 25; details of, 112; tempera- 

 ture and time limit in, 114. 



Pasteurizing apparatus: continuous 

 flow, 127; coolers, 131; Danish, 149; 

 domestic, 125; intermittent flow, 

 129; Potts, 131; Reid, 150; Russell, 

 130. 



Pathogenic bacteria in milk, 82. 



