TABLE OF CONTENTS. 



PAGE 



INTRODUCTION: BACTERIA AND THEIR RELATION TO DAIRYING 1 



PART I. MILK. 



CHAPTER 



I. Milk as Drawn from the Udder 23 



II. Sources of Infection in the Stable, and its Prevention . 26 



III. The Common Forms of Bacteria found in Cows' Milk . 80 



IV. Cleanliness in Butter and Cheese Factories 108 



V. Milk for City Consumption 137 



VI. Sterilization of Milk 144 



VII. Pasteurization of Milk 157 



PART II.-CREAM. 



I. Cream Raised by Gravity Processes 166 



(a) The Old Shallow-Setting System ....... 166 



(b) The Modern Systems of Gravity Creaming . . . 175 

 II. Separator Cream . 181 



PART III. SKIM MILK 



(a) Skim-milk from Gravity Creaming 193 



(b) Separator Skim-milk 196 



(c) Pasteurization of Skim-milk 196 



