XVI 



CONTENTS. 



CHAPTER XXIV. THE COAGULATION (CURDLING) OF MILK. 



PAGE 



144. Acid Curdling and Kennet 



Curdling 

 JI45. Characteristics and Ac- 



240 



tivity of Lab 



PAGE 

 241 



146. Lab-Producing Bacteria . 243 



147. Casease 



243 



CHAPTER XXV. LACTIC ACID BACTERIA IN DISTILLING, BREWING, 

 AND VINDICATION. 



148. The Spontaneous Acidifi- 



cation of Distillery 

 Yeast-Mash . . . 245 



149. Artificial Souring by the 



Aid of Pure Cultures of 

 Lactic Acid Bacteria, 

 Bacillus Acidificans 

 Longissimus . . . 247 



150. Eff rent's Hydrofluoric 



Acid Method . . 249 



151. The Lactic Acidification 

 ("Zickendwerden") of 

 Wine .... 252 



152. The " Turning" of Beer . 254 



153. White Beer, Lambic, Gin- 

 ger-Beer . . .255 



CHAPTER XXVI. THE LACTIC ACID BACTERIA IN THE 

 PREPARATION OF FODDER. 



154. Brown Hay 



155. Sweet Ensilage 



2 59 I l $6- Sour Fodder 

 261 



263 



CHAPTER XXVII. THE PART PLAYED BY BACTERIA IN TANNING. 



157. The Fermentation of the I 158. The Souring of Bark 



Plumping Soak . . 265 | Liquor .... 267 



Section VII. The Formation of Mucus, and Allied Phenomena of 

 Decomposition. 



CHAPTER XXVIII. THE IMPORTANCE OF BACTERIA IN THE 

 MANUFACTURE OF SUGAR. 



159. The Zoogloea of Leuco- 



nostoc Mesenterioides 270 



1 60. Physiology of Leuconostoc 273 



161. Mucinous Fermentation 



and Inversion . -^- . 276 



CHAPTER XXIX. ROPINESS IN MILK, WINE, BEER, AND OTHER 



LIQUIDS. 



162. Kopy or Viscous Milk . 279 

 163. Eopy Whey and Thick 



Milk . . . .280 

 164. Ropiness in Wine . . 282 

 165. Kopiness in Infusions . 283 



1 66. Ropiness in Wort and 



Beer . . . .285 



167. So-called Sarcina Tur- 

 bidity in Beer . . 287 



