CONTENTS 



TRANSLATOR'S PREFACE 

 AUTHOR'S PREFACE . 

 LIST OF ILLUSTRATIONS 



PAGE 

 v 



vii 

 xi 



PART I. GENERAL 



CHAPTER I 

 MICROORGANISMS AND FERMENTATIONS 



General Description of Microorganisms, their Nutrition and 

 Growth Fermentations Enzymes Variability Methods 

 of Culture and Examination. 



CHAPTER II 



BACTERIA . 



Classification The Lactic Acid Fermentation and the Classi- 

 fication of the Lactic Acid Bacteria The Propionic Acid 

 Fermentation The Butyric Acid Fermentation The Putre- 

 faction Process. 



CHAPTER III 



YEASTS AND MOULDS 



The Species commonly found in Milk and Dairy Products and 

 their Action. 



26 



49 



PART II 



CHAPTER I 

 CLEANING AND THE PROCUREMENT OF MILK .... 



Cleaning and Disinfecting The Procurement of Milk Clean- 

 liness in Milking, etc. Microorganisms in Milk, their Origin. 



CHAPTER II 

 THE NORMAL AND ABNORMAL MICROFLORA OF MILK . 



The Normal Flora : Microorganisms in Milk, their Growth in 

 and Influence on Milk under various Conditions Abnormal 

 Flora : Primary Milk Defects Diseases of Cows, their Influence 

 on Milk Secondary Milk Defects Infections with Disease 

 Organisms Abnormal Behaviour, Appearance, Taste and 

 Smell. 



54 



63 



