INDEX 



PAGE PAGE 



Acid bacteria, protective action Bacteria, on hair 300 



of 84 on hands 300 



Acids, normal 267 in hay 299 



Acid liquefiers 42 lactic acid 25, 84 



Acidity, adjustment of .... 269 in cream 233, 235 



Aeration 137 types of 38 



Aerobic bacteria 17 liquefying 39 



Agar, culture medium .... 270 in manure 299 



plates 275 microscopic study of .... -1X3 *"> 



slants . 273,281,282 in milk 173,85,86,105 



Air, as a source of bacteria . . 65 in milk ducts 60 



bacteria in 295 milker, source of 68 



Alkalies, normal 267 multiplication of 5 



Anaerobic bacteria 17 neutral . 42 



Analysis, qualitative . . . 288, 304 in normal milk .... 21, 22, 74 



quantitative 304 significance in milk . . . .176 



Apparatus, list of 264 peptonizing . 39 



Aseptic milk 61, 297 phases of growth 81 



Autoclav, use of ....... 273 in rennet 308 



rennet-forming ...... 39 



Bacillus, meaning of term ... 13 s ' ze f 2 



cyanogencs 53 temperature affecting . . 15, 



coli 37,57,70 75,77,297 



isolation of 300 water affecting ....... 18 



significance in milk .... 37 Bacterium, meaning of term . . 13 



crythrogenes 53 acrogcnes . 34, 46, 57, 60, 80, 



lactis fluorescent . 57 239, 278 



faetidus 54 growth at different temper- 



amari 48 atures 39 



saponacei . 55 in dairying 35 



lacto rubifacicns 53 source 67, 70 



B. lig. amari 48 capsulatus 52 



prodigiosus 53, 57, lactis acidi . . 17, 26, 32, 46, 



pyocyaneus 57 60,80,74,181 



sapolacticum 55 characters of 30 



subtilis 57 growth at different temper- 

 Bacteria, abnormal milk . . . 21, 44' atures 38 



air affecting 17 in butter-making 196 



cold affecting 16 in cheese-making 240 



diseased 19 isolation of 29, 289 



determination of 273 source 67, 69 



food relations of 18 viscosus 46 



form ot 13 Barn, disinfection of 142 



gas-producing .... 36, 70, 74 Bouillon, preparation of .... 267 



in grain 299 Brie cheese 245 



grouping of 12, 14 Budding 8 



310 



