330 



INDEX 



Pasteurization, 173 



efficiency of, 322 

 Penicillium, 7 



Camembertii, 205 



Roquefortii, 206 

 Pepsin, 28 



Peptonizing bacteria, 55, 150 

 Percolating filter, 84 

 Peritrichic bacilli, 1 1 

 Phosphates, 38 

 Phosphorus, 113 

 Pleuropneumonia, 291 

 Potash, 38, 115 

 Potato rot, 302 



tubes, 317 

 Powdered milk, 177 

 Preservatives, chemical, 243 



in milk, 171 



Preservation of food, 236 

 Presumptive test for B. coli, 320 

 Proteids, 48 



Proteolytic fermentation, 30 

 Proteus vulgaris, 52 

 Pseudomonas, 12 



campestris, 298 



destructans, 305 



fluorescens, 305 



iridis, 305 



prunii, 304 



Stewarti, 303 



vascularis, 303 

 Ptomaines, 2 5 

 Pure cultures, 9 



in butter-making, 187 



tobarco curing, 228 



vinegar-making, 221 

 Purification of cultures, 313 

 Pus in milk, 138 

 Putrefaction, 26, 33, 50, 319 

 Putrid butter, 185 



cheese, 202 



Quarter-evil, 287 



Rabies, 291 



Rancidity of butter, 192 



Rauschbrand, 287 



Red milk, 156 



Rennet-forming bacteria, i 50 



Rennin, 33 



Reservoir, 133 



Resistance against microorganisms, 



252-257 



method of increasing, 2 54 

 Rinderpest, 291 

 Rinderseuche, 285 

 Root tubercles, 96, 100, 306 



Root tubercle bacteria, 98-101, 119, 



321 



Roquefort cheese, 206 

 Rots, 295, 301, 304 

 Rotz bacillus, 286 

 Rusts, 295 

 Rusty spot, 203 



Saccharomyges, 8 

 Salt as a preservative, 244 

 Saltpeter plantations, 76 

 Saprophytes, 2 1 

 Sarcina, 12 

 Sauer kraut, 223 

 Scarlet fever in milk, 1 63 

 Self -purification of soil, 55 

 Septic tank, 83 

 Sewage, bacteria in, 319 



composition of, 78 



farming, 79 



* treatment of, 78, 8 1 



Sheep-pox, 291 



Sick-room, disinfection of, 325 

 Silage, 229 

 Silo, 35 

 Slimy bread, 216 



milk, i 53 



whey in Edam cheese, 203 

 Smuts, 295 

 Soft cheeses, 203 

 Soil, acidity of, 120 



aeration of, 121 



bacteria, 319 



infusion, 97 



inoculation, 106, 119 



microorganisms in, 39 



nitrogen in, 65 



origin of, 39 

 Sour bread, 216 



fodder, 233 



milk, bacteria in, 321 

 Soured beans, 224 

 Spices as a preservative, 245 

 Spirillum, 12 

 Spoiling of food, 235 

 Spores, 7,15 

 Springs, 133 

 Sprinkling filter, 84 

 Stables, care of, 166. 



disinfection of, 325 

 Staining of bacteria, 314 

 Starches, 43 

 Starters in butter-making, 186 



in cheese-making, 200 



preparation of, 187 



use of, 189 



value of, 191 

 Sterilization, 17 



