CONTENTS vii 



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V. PRESERVATION OF MILK 86-92 



Effect of temperature on bacterial growth 88 



Pasteurization of milk 89 



Detection of heated milk. Storch's reaction 91 



VI. RELATION OF BACTERIA TO BUTTER . . ... 93-102 



Effect of creaming on the distribution of the bacteria in 



milk 93 



Examination of cream and separator slime . '. . . . 94 



Examination of sweet and ripened cream 94 



Relation of butter flavor to bacterial development ... 95 



Quantitative analysis of butter 95 



Relation of age of butter to bacterial content 96 



Starters 97 



Relation of bacteria to keeping quality of butter . . . .101 



Relation of bacteria in wash water to butter 101 



VII. RELATION OF BACTERIA TO CHEESE . . . . . 103-109 



Ripening of cheese 103 



Role of acid-forming bacteria . . . > 104 



Analysis of cheese . 105 



Qualitative examination of milk for cheese making . . . 106 



VIII. MILK HYGIENE . . . . . 110-124 



Milk as a distributer of disease . 110 



Microscopical examination for tubercle bacilli 112 



Examination for tubercle bacilli by animal inoculation . 114 

 Examination for pyogenic organisms . . ..... .115 



Microscopical examination of milk 116 



Examination for leucocytes, Doane-Buckley method . .117 

 I Examination for leucocytes ; smeared-sediment method . 120 



Examination for fibrin 122 



Direct enumeration of bacteria in milk 122 



Microscopic examination for streptococci 124 



