324 



INDEX 



Calculation of total solids, 241 

 Casease bacteria, 58 

 Casein, 1 4 

 Catalase, 38 

 Catalase test, 287 

 Catarrhal mastitis, 105 

 Cells, number of in milk, 34 

 Cellular content of milk, 34 

 Certified 1 milk, 46 



methods and standards, 303 

 Clarification, 175 

 Clarifier, 175 

 Cleaning milk vessels, 189 



the cows, 166 



the stable, method of, 160 

 Cocci, udder 59 

 Coli-aerogenes bacteria, 55, 56 

 Coli, examination for, 275 

 Color, examination of, 227 

 Color, of milk, 28 

 Coloring matters, examination 



for, 301 

 Colostrum, bactericidal power, 13 



change of to milk, 13 



chemical properties, 11 



ferments or enzymes, 12 



judgment of as food for 

 man, 13 



microscopic appearance, 12 



reaction, 12 



physical properties, 1 1 

 Common milk bacteria, 50 

 Composition of milk, variations, 



19 



Consistency, examination of, 227 

 Cooked taste, 30 

 Coolers, types of, 182 

 Coolers, conical, 183 



corrugated, 183 



double-tube, 186 



internal, 186 



Coolers, regenerative, 219 



tubular, 184 

 Counting bacteria, collection of 



samples, 260 

 microscopic method, 267 

 plate method, 262 

 Covered-top pail, 172 

 Cows, examination for cleanli- 

 ness, 148 



for symptoms of dis- 

 ease, 150 

 Cow fly, 164 

 Cow-like taste, 66 

 Cowpox, 97 



false, 99 



Cows, stage of lactation, 149 

 Cream layer, 17 

 line, 17 



line, effect of heat on, 213 

 Cubic air space, 136 

 Curdling, premature, 68 

 sour, 1 5 

 sweet, 15 



Dairy Farm Inspection, 126 

 Decomposition products, effect 



of heat on, 210 

 Diastase, 37 



test, 297 

 Dilution, effect of on infected 



milk, 73 

 influence of on tuberculous 



infection, 86 

 Diphtheria, 123 



bacilli, effects of heat on, 



205 



Direct infection, 72 

 Dirt, examination for, 299 

 Disease, influence of on milk, 72 



