CONTENTS IX 



CHAPTER PACK 



XVI. BACTERIA IN MILK, AND THEIR SOURCES-.. 'j .. '. ?4& 



Number and source of origin of bacteria in milk, 248 ; Influence 

 of temperature and time upon the numbers of bacteria in milk, 260 ; 

 Methods of reducing the numbers of bacteria in milk, 262. 



XVII. FERMENTATIONS IN MILK ' '' ". ". . " . . 266 



Lactic fermentation, 266 ; Slimy or ropy fermentations in milk, 

 278; Development of colour in milk, 281; Bitter milk, 283 ; 

 Butyric acid fermentations, 285. 



XVIII. FILTRATION; COOLING; PASTEURIZATION AND 



STERILIZATION OF MILK ; PRESERVATIVES . 292 



Filtration, 292 ; The effect of low and high temperatures, 293 ; 

 Preservatives, 297. 



XIX. THE EXAMINATION OF MILK : MlLK STANDARDS . 300- 



Dirt in milk, 300, Blood, leucocytes, and pus -cells, 302 ; Bac- 

 teria, number and kind, 304 ; Milk standards, 309. 



XX. SOUR MILK BEVERAGES AND FOODS. . . 313 



Kefir, 314 ; Koumiss, 315 ; Mazun, 316 ; Joghurt and Lacto- 

 bacilline, 317. 



XXI. MILK AND DISEASE . . . . ./ 320 



Tuberculosis, 321 ; Method of checking or stamping out bovine 

 tuberculosis, 326 ; Foot-and-mouth disease, 327 ; Typhoid fever, 

 327 ; Epidemic summer diarrhoea, 329 ; Diphtheria and septic sore 

 throats, 331 ; Scarlet fever, 332. 



XXII. CREAM AND CREAM RIPENING . . . 333 



Cream, 333 ; Natural starters, 339 ; Pure culture starters, 340. 



XXIII. BUTTER . . . ^ . . 344 



Bacteria in butter, 346 ; Flavour and aroma of butter, 348 ; Taints 

 and defects of butter, 349 ; Salt in butter, 355. 



