x CONTENTS 



CHAPTER III 



PAGE 



THE PRESERVATION OF MILK AND ITS TREATMENT FOR DIRECT CON- 

 SUMPTION 77 



Cooling - - Sterilisation - Pasteurisation - - Bacteria in 

 Pasteurised Milk Condensed Milk Dried Milk Preservatives 

 Milk for Town Supplies Cleaning, Pasteurising and Cooling 

 Milk for Infant Feeding. 



CHAPTER IV 



THE APPLICATIONS OF THE LACTIC ACID FERMENTATION IN THE 



DAIRY INDUSTRY 100 



Dietetic Preparations The Souring of Cream Lactic Acid 

 Cultures and Starters Treatment of Starter Milk Buttermilk 

 Separated Milk Whey for Preserving Manure. 



CHAPTER V 

 THE NORMAL AND ABNORMAL MICROFLORA OF BUTTER . .120 



The Normal Flora : Butter from Unpasteurised and Pasteurised 

 Cream Changes in Butter on Keeping Fat Hydrolysis 

 Rancidity The Abnormal Flora : Original Butter Defects 

 Secondary Defects. 



CHAPTER VI 

 THE RIPENING PROCESSES OF THE DIFFERENT CHEESES . .128 



Action of Rennet and Lactic Acid in making the Curd and in 

 Ripening Types of Ripening Processes Changes undergone 

 by Constituents of Cheese in Ripening Hard Rennet Curd 

 Cheeses Moulds in Cheese Ripening Soft Rennet Curd 

 Cheeses Smeared and Mouldy Cheeses- -Acid Curd Cheeses. 



CHAPTER VII 



DEFECTS OF CHEESE ..... .151 



Origin of Defects Sponginess Defects in Colour, Taste and 

 Smell. 



CHAPTER VIII 

 THE GRADING OF MILK .157 



Taste and Smell Estimation of Dirt Leucocyte Test 

 Catalase Test Rennet Test Acidity Fermentation Test 

 Reductase Test Combined Reductase and Fermenting Test, 

 with special Reference to the Interpretation of Results. 



INDEX 175 



