CONTENTS. 



Part I. 

 I. Introduction: page 



The significance of the clarifier, ....... 155 



What is clarification? ........ 155 



Slime produced by clarification, . . ' . . . .158 



Milk modified by clarification, ...... 158 



II. Slime: 



Amount of slime removed, ....... 158 



Determination of the weight of slime, ..... 159 



Effect of temperature upon the amount of slime, . . . 177 



Influence of time and acidity upon the amount of slime, . . 178 



Food value of slime, . . . . . . . . .180 



Leucocytes (so-called) in slime, . . . . . . . 183 



The fibrin (so-called) in slime, . . . . . . .184 



The dirt in slime 185 



Micro-organisms in slime, ........ 190 



III. Milk: 



Corpuscular elements of milk, ....... 196 



The fibrin (so-called) in milk, 202 



Micro-organisms in milk, ........ 203 



Effect of clarification upon the germ-content, . . . 203-214 



Effect of clarification upon certified and commercial milks, 215, 216 

 The development of bacteria in clarified and unclarified milks 



(plates), 217-227 



Influence of temperature upon clariflcation of milk as revealed by 



germ-content, ......... 228 



Repeated clarification of milk, ...... 229 



Effect of clarification upon pure cultures of bacteria, molds and 



yeasts 229-236 



Effect of three clarifications upon pure cultures, . . . 237 



Colonization of bacteria in milk, ...... 238 



Efficiency of the individual organism free and in colony, . . 238 



Other considerations, . « . . . . . . . 239 



IV. Simimary, 241 



Part II. 

 This portion of the work is well under way, and will treat comparatively the 



changes in unclarified and clarified milk, ...... 242 



Publication of this Document 



approved by the 

 Supervisor of Administration. 



