INDEX 



177 



Diastase, 13, 47 

 Diet of cows, 57, 68 

 Dietetic preparations, 100 

 Diffusion slices, 58 

 Diphtheria bacteria, 29, 71, 82 

 Dirt in milk, 60, 61, 90, 157 

 Disease germs in milk, 29, 71, 82 

 Diseases of cows, 69, 71 

 Disinfecting, 55 

 Dry cultures, 109 

 Dutch cheese, 36, 73 

 Dysentery bacteria, 82 



EARTHY smell in butter, 126 



Edam cheese, 36, 73, 133, 136, 141, 154 



Emmental cheese, 34, 41, 42, 131, 133, 



136, 142, 152 



Endoenzymes, 12, 137, 142 

 Enrichment method, 22 

 Enzymes, 12, 15, 97, 129, 137, 140, 142, 167 

 Erepsin, 14, 137, 140, 142 

 Exoenzymes, 12, 140, 142 

 Eyes in cheese, abnormal, 139 

 normal, 41, 42, 138, 152 



FAT butter, hydrolysis of, 121, 134 



oxidation of, 121 



Fat hydrolysis by microorganisms, 44 

 in butter, J.22 

 in cheese, 134, 144 



in cream, 110 



in cheese, 134 



in milk, 96 



Feeding of cows, 57, 68 

 Fermentation processes, 11, 30, 41, 42, 



44, 106, 119, 128, 139 

 Fermenting milk, 72 



test, 163, 170 



combined with reductase test. 



166 



Ferments, 12 

 Fishy taste in butter, 126 

 Flagellae, 26, 46 

 Flash pasteurisation, 82 

 Flies, 60 



Floor of cow-sheds, 58, 59 

 Fluorescent bacteria, 44, 65 

 Fodder, influence of, on milk, 68 

 Foot and mouth disease, 82 

 Freudenreich flask, 17 

 Fuchsine, 25 



GALACTASE, 90, 129 

 Gassy milk, 72 

 Gentian violet, 25 

 Gioddu, 100 

 Gldsler, 139 

 Globulin, 130 

 Gorgonzola cheese, 143 

 Gouda cheese, 141, 155 

 Grading of milk, 157, 170 

 Gram's staining, 25 

 Grass taste in butter, 125 



in milk, 74 



Green Alpine cheese, 133, 136, 146, 149 

 Growth and reproduction, 2 

 Gruyere cheese, 34, 136 



HANSEN'S distinction of yeasts, 49 



single cell culture, 24 

 D.B. 



Harrach cheese, 147 



Hay bacteria, 46, 83 



Hard cheeses, 132, 149 



Harz cheese, 150 



Heat action on bacteria, 19, 80 



on enzymes, 12 

 Holder pasteurisation, 82, 93 

 Holes in cheese, abnormal, 139 



normal, 41, 42, 138, 152 

 Homogenisation, 79, 80, 85 

 Household pasteurisation apparatus, 83, 



97 

 Hydrogen peroxide, 14, 89, 90, 93, 159 



ICE milk, 60, 78, 94 



Immunity, 15 



Incubation period, 11 



Incubator, 17, 18 



Infants, nutrition of, 88, 96, 97 



Infection, 56 



by milk, 69, 71, 82 

 Invertase, 13 

 Involution forms, 16 

 Iron in cheese, 153 



in milk, 98 

 Isigny butter, 110 



JORGE NSEN'S moist chamber, 23 



KAELDER milk, 102 

 Kefir, 51, 100, 103 

 Knapost cheese, 149 

 Knopist cheese, 147 

 Koch, 17 

 Kumys, 100, 102 



LACTASE, 13 



Lactic acid, 30, 31, 32, 49, 128, 129 



optical isomers, 32 



bacteria, pseudo, 30, 38, 39, 118 

 true, 32, 114, 160, 171 



fermentation in cheese, 129, 153 

 psuedo, 30, 163 

 true, 30, 106, 114, 128 



micrococci, 38 



rod bacteria, 33 



streptococci, 35 

 Lactobacillus, 33 

 Lactose, 96, 135 

 Leben, 100, 102 

 Lecithin, 98, 126 

 Leucocyte test, Tromsdorff's, 158 

 Leucocytes in milk, 93, 158, 167 

 Leuconostoc, 7, 38 

 Limburg cheese, 133, 136, 146 

 Lipase, 13 

 Liquefying of cheese, 153 



organisms, 14, 153 

 Lofotrich bacteria, 26 

 Long milk, 7, 8, 36, 72, 100 



whey, 72 

 Low temperature pasteurisation, 82, 93 



MALT taste in butter, 118 



Maltase, 13 



Manure, bacteria in, 61, 63, 70, 158, 163 



preservation of, 119 

 Mastitis, 69, 72, 151, 159 

 Mazun, 100 

 Meat poisoning, 46 



12 



