INDEX 



PAGE 



Butter, aroma of 199 



bacteria in 215, 305 



bitter 219 



cowy 218 



effect of bacteria on .... 307 



fishy 220 



flavor of 199 



lardy 219 



light effect on 307 



moldy 219 



oily 219 



Pasteurized cream for . -'10, 307 



putrid 218 



red 217 



starters 203 



tallowy 219 



turnipy tasting 218 



starters 32, 203 



liuttermilk 86, 305 



use of 214 



Butyric acid fermentation ... 43 



Camembert cheese .... 225, 245 



in America 250 



ripening of 246 



Carbol fuchsin 287 



Centrifugal force for cleaning 



milk 138 



Centrifuge 285 



Certified milk ........ 161 



Characters of bacteria, testing . 293 



Cheddar cheese 228 



bacteria in 229, 233 



Cheese, bacteria in .... 233, 308 



bitter 48, 241 



Brie 245 



Camembert 225,245 



Cheddar 228 



bacteria in 233, 308 



cold ripening 238 



Coulommier 245 



Cream 227 



digestion of in ripening . . . 225 



Dutch 226 



Edam . 236,240 



enzymes in 228 



flavor of 232 



fruity 242 



gassy 238 



bacteria in 308 



Gorgonzola 253, 255 



Harz 227 



Limburger 256 



Neufchatel 227,245 



Pasteurization 237, 252 



poisoning 109 



PAGE 



Cheese, putrid 242 



ripening of 223 



chemical 229 



temperature 237 



Roquefort 253 



rusty spot 242 



soft 243 



bacteria in 309 



sour milk 226 



starters 32,235,236 



Stilton 253, 255 



sweet 242 



swelled 238 



Swiss 228,234 



temperature affecting ripening 80 



Cholera 104 



Coccus, meaning of 3 



Colonies 3, 276 



Commercial cultures . . . 205, 306 



bacteria in 306 



Concentrated milk 165 



Condensed milk ... 50, 163, 303 



Cotton, absorbent 277 



Coulommier cheese 245 



Counting-box . 277 



Cow, care of 122 



source of bacteria 62 



health of 113 



Cream, bacteria in .... 1.95, 305 



cheese 277 



evaporated 164 



Pasteurized 158, 210 



Ripening 193, 195 



control of .... 198, 200, 201 



temperature of 200 



preservation of 282 



purification of 281 



Cultures 2 



Curd, digestion of . . t . . . 41 

 test . . 258 



Dairy, disinfection of 142 



inspection of 184, 187 



location of 134 



personnel 1 



sanitary 160 



Dairymen, trained 133 



Decay 9 



Diarrheal diseases 106 



Diphtheria 103 



Disease bacteria 19 



detection of in milk . . 105, 171 

 Doane's method of determining 



leucocytes 286 



Dust plates 295 



Dutch cheese . 226 



