176 



INDEX 



Bacterium syncyaneum, 26, 45 



synxantum, 46 



typhosum, 27, 40, 71 



vulgare, 27, 46 



Zopfii, 45, 75 

 Betabacterium, 33, 67 



breve, 34 



caucasicum, 34 



longum, 34 



Betacoccus, 33, 37, 38, 65 

 Biological characteristics, 15 

 Biorisation, 83 

 Bitter taste in butter, 125 



in cheese, 129, 155 



in milk, 75 



Blood in milk, 69, 159 

 Blown cheese, 139, 151 



milk, 164 



Blue milk bacteria, 73 

 Boiling test, 162 

 Bottling of milk, 91 



stoppers for. 91 

 Brie cheese, 133 

 Buchner, 12 

 Budde's process, 89 

 Burnt taste, 79, 118, 125 

 Burri's Indian ink method, 25 



tubes, 19, 65 

 Butter, aroma of, 108, 110, 116 



defects, original, 124 

 secondary, 125 



flora, abnormal, 124 

 normal, 120 



making of, 106 



milk, 98, 118 



rancidity of, 51, 52 ; 121, 127 

 Butyric acid bacteria, 42, 139, 149, 152, 160 



CABBAGE taste in cheese, 156 



Calcium lactate, fermentation of, 41, 42, 



135 



Camembert cheese, 133, 136, 147 

 Capsule formation by bacteria, 7 

 Carbol fuchsine, 25 

 Carbon, sources of, 9 

 Carbonic acid, 122, 151, 156 

 Casein, 13, 14, 97, 99, 129, 131 

 Catalase, 14, 33, 90 



test, 159 

 Cell walls, 5 

 Cells, 4 



Cellulose, fermentation of, 43 

 Certified milk, 60, 62 

 Cheddar cheese, 43, 130, 141, 154 

 Cheese curd, consistency of, 131, 132 



making of, 129 



defects, 73, 129, 151 



flora, abnormal, 151 

 normal, 135 



in milk, 72, 164 



poisoning by, 156 



rennet, 129, 166 



ripening of, 128, 132 

 course of, 132 

 depth of, 134 

 extent of, 134 



salt in, 131, 132, 139 

 Cheesy milk, 72, 164 



sour butter, 126 



Chlamydospores, 4 

 Cholera bacteria, 28, 71, 82 

 Chymosin, 14, 81, 129, 138, 143, 165 

 Cilia, 26, 46 

 Cladosporium, 51 

 butyri, 51, 123 

 herbarum, 51, 56, 155 

 Classification of bacteria, 28 



of lactic acid bacteria, 32 

 Cleaning, 54, 58, 59 



separator, 90 

 Clostridium, 3, 4 

 Coagulating milk, 72 

 Coagulation of milk proteins, 81, 129 

 Cocci, peptonising, 45 

 Coccus, 27 

 Coccus liquefaciens. See " Streptococcus 



liquefaciens." 



Coli bacteria, 39, 45, 65, 125, 152, 153 

 Colonies, 20, 23 

 Colostrum, 69, 71, 151, 162 

 Colour defects in butter, 126 

 in cheese, 45, 153 

 in milk, 73 



producing organisms, 44, 45, 46, 73 

 Condensing of milk, 86 

 Conidia, 4 



Cooked taste in butter, 125 

 in cream, 81 

 in milk, 8l 

 Cooling of cream, 81, 111 



of milk, 65, 77, 91, 95 

 Copper in cheese, 153 



in milk, 75 



Counts, bacterial, of air, 61 

 of butter, 20 

 of cheese, 20 

 of earth, 61 

 of manure, 61 

 of milk, 19, 20, 62, 64, 170 

 of straw, 61 

 of water, 21 



Cow-sheds, floor covering of, 58, 59 

 Cows, diarrhoea of, 57, 72, 151, 158, 163 



diseases of, 57, 69, 71 

 Cracks in cheese, 73, 153 

 Cream, cooling of, 81, 111 

 fat in, 110 



homogenisation of, 80 

 pasteurisation of, 109, 111, 120 

 pathogenic germs in, 109 

 souring of, 36, 106 

 whipped, 67 



Cultivation methods, 16, 17, 22 

 Cultures, lactic acid, 108, 117 



dry, 109 

 mould, 145, 148 

 pure, 21, 24, 145, 148 

 single cell, 21, 24 

 Curd, acidity of, 131 



consistency of, 131, 132 

 making of, 131 



DANISH dairy cheese, 133, 136, 142 



Swiss cheese, 140 

 Defects of butter, 122, 124 



of cheese, 151 



of milk, 68, 71 

 Diarrhoea of cows, 57, 72, 151, 158, 163 



