198 



Index. 



Penicillium glaucum, 159, 180, 190. 



Pepsin, 10. 



Physical changes in cheese-ripening, 

 165. 



Poisonous bacteria: in cheese, 192; in 

 milk, 100, 101. 



Preservaline, 167. 



Preservation of milk: by exclusion, 103; 

 chemical agents, 106; condensing, 

 107; filtration, 104; freezing , 108; 

 pasteurization, 112; physical 

 agents, 107; sterilization, 112. 



Ptomaine poisoning, 101. 



Pure cultures, 15. 



Pure culture starters: advantages of 

 144; characteristics of, 145; home- 

 made cultures compared with, 146; 

 propagation of, 157. 



Putrid cheese, 190; butter, 156. 



Rancidity in butter, 155. 



Red milk, 74. 



Rennet: action in heated milk, 112; 

 bacteria in, 163; influence of, on 

 cheese-ripening, 177. 



Restoration of consistency in pasteur- 

 ized cream, 119. 



Ripening of cheese: moldy cheese, 180; 



soft cheese, 181. 



Of cream, 136; artificial starters, 143; 

 natural starters, 142; principles of 

 pure culture starters in, 143. 



Ropy milk, 69. 



Roquefort cheese, 180. 



Rusty spot in cheese, 190. 



Rusty cans: effect of, on acidity, 53. 



Sanitary milk, 44. 

 Sanitary pails, 39. 

 Saprophytic bacteria, 5. 

 Scarlet fever in milk, 99. 

 Separator slime: bacteria in, 40; tuber- 

 cle bacillus in, 93. 

 Size of bacteria, 2. 



Skim-milk, a distributor of disease, 

 96. 



Slimy milk, 69. 



Soapy milk, 74. 



Soft cheese, ripening of, 186. 



Sources of contamination in milk: barn 

 air, 40; dairy utensils, 21; dirt from 

 animals, 32; factory cans, 27; fore- 

 milk, 29; milker, 35. 



Souring of milk, 63. 



Spirillum, definition of, 2. 



Spores, 3. 



Starters: in cheese-making, 161; in 

 butter-making, 142; propagation 

 of, 151; pure cultures in cream- 

 ripening, 143. 



Sterilization of milk, 112. 



Streptococcus Hollandicus, 72, 162. 



Stilton cheese, 181. 



Starch's test, 23. 



Sulfur as a disinfectant, 81. 



Sweet curdling milk, 68. 



Sweet flavor in cheese. 188. 



Swiss cheese, 177; gassy fermentations 

 in, 185. 



Taints, absorption of, 55. 



Taints, bacterial vs. physical, 58. 



Taints in milk, absorption of, 55. 



Taints, use of starters in overcoming, 

 79. 



Taints in butter: putrid, 156; rancidity, 

 155; turnip flavor, 157. 



Tallowy butter, 157. 



Temperature: effect on bacterial de- 

 velopment, 6, 46; effect of low, 108; 

 effect of high, 108; and time limit 

 in milk pasteurization, 114. 



Tests for milk: fermentation, 76; 

 Storch's, 23. 



Theories in cheese-curing: digestive, 

 171; galactase, 175, 177; lactic acid, 

 174. 



Trypsin, 10. 



