178 



INDEX 



Medicines passing into milk, 68 

 MetaUic taste in butter, 125 



in milk, 75 

 Methyl violet, 25 

 Methylene blue, 25, 166 

 Microbacterium, 33, 38 

 Micrococcus, 27, 65 

 Micrococcus candicans, 160 



casei amari. See " Streptococcus 

 liquefaciens" 



casei liquefaciens. See " Telracoccus 

 liquefaciens." 



chromoflavus, 155 



flavus, 155 



Freudenreichii, 72 



rubri casei, 155 

 Microorganisms, 1 



cultivation of, 16, 17, 22 



mode of growth, 3 



multicellular, 1 



size of, 2 



spore formation by, 3 



unicellular, 1 

 Midday milk, 79 

 Milk, acidity of, 161 



aeration of, 78, 168 



bacterial counts of, 62, 170 



bottling, 90 



certified, 60, 62 



coloured, 73 



coagulation of, 72, 87 



condensing of, 86 



cooling of, 65, 77, 81, 91, 94, 95 



defects, primary, 68 

 secondary, 71 



dirt in, 60, 61, 90, 157 



dried, 88 



fermented, 100 



fermenting, 72 



flora, abnormal, 68 

 normal, 63 



from cows long in milk, 69, 151, 162 



gassy, 72, 164 



grading of, 157, 170 



homogenisation of, 79, 80, 85 



keeping of, 65, 77 



pails, 60 



pasteurisation of, 70, 81, 93, 94, 162 



pathogenic germs in, 69, 71, 80, 97 



poisoning of, by bacteria, 83 



powder, 88 



preparations, 100 



preservation of, 77 



ropy, 100 



separated. See " Separated milk.'' 



skim. See " Separated milk." 



slimy, 100 



souring of, 66, 67 



stale, 67 



sterilised, 79 



strainers, 60 



town supplies, 90, 95, 170 



sugar, 96, 135 



unclean, sour- tasting, 73 

 Milking, 59 



machines, 59 

 Moist chamber, 23 

 Monilia nigra, 51, 155 



species of, 51 



Monotrich bacteria, 26 



Morphology, 4 



Mould spots on butter, 125 



on cheese, 155 



on walls, 56 

 Moulds, 2, 49, 51, 118, 121, 122, 125, 134, 



143, 145, 148, 155 

 Mouldy cheeses, 143, 146 

 Mucin, 5 



Mucor, species of, 4, 56 

 Mucorinse, 29 

 Mycelium, 2 



Mycoderma, species of, 50, 104 

 Mycoderma cerevisice, 50 

 Mycomycetse, 29 



NIELSEN'S steriliser, 80 

 Nitrates, reduction of, 33 

 Nitrogen, sources of, 9 

 Norwegian Gammelost, 133, 149 



Kaeldermaelk, 102 

 Nucleus, 5 



Nutrient media, 7, 17, 19 

 Nutrition of animals, 96 



of bacteria, 7, 15, 16, 17 



of infants, 88, 96, 97 



OIDIUM, 4, 51 



Oidium aurantiacum, 155 



camemberti, 147 



lactis, 6, 51, 67, 107, 122, 123, 125, 



144, 147, 148, 149, 150 

 Oily taste in butter, 118, 125 

 Optimum temperature, 12 

 Orla-Jensen's household pasteuriser, 97 

 Oxidases, 14, 167 

 Oxygen, sources of, 9 



PARACASEIN, 13, 129 



Parmesan cheese, 140, 153 



Pasteur, 32 



Pasteurising of cream, 81, 109, 111, 120 



of milk, 81, 93, 162 



of milk for starter, 113 



of separated milk, 70, 84 



of water, 1 22 



Pathogenic germs in butter and cream, 

 109 



in milk, 69, 71, 80, 97 

 Payment according to quality, 61, 173 

 Penicillium, 52, 144, 145, 148 



brevicaule, 53, 74, 156 



camemberti, 53, 147 



candidum, 53, 147 



casei, 53, 155 



(jlaucum, 2, 6, 52, 122, 123 



roqueforti, 52, 145, 147 

 Pectins, 43, 57 

 Pepsin, 14, 129 

 Peptones, 13 



Peptonisation, 13, 129, 133, 137, 140 

 Perhydrase milk, 90 

 Periirich bacteria, 26 

 Petri dishes, 19 

 Petruschky flasks, 17, 20 

 Plectridium, 3, 4 



foetidum, 47, 147 



