INDEX 



179 



Poisoning by cheese, 156 



by meat, 46 

 Poisons in milk, 68, 83 

 Potato bacteria, 46, 83 

 Preservation of butter, 120 



of milk, 77, 89, 128 



of stable manure, 119 

 Preservatives, 89, 120 

 Pressler, 138 

 Propionic acid bacteria, 41 



fermentation, 41, 42 

 Proteins, hydrolysis of, 44, 48, 81, 129, 



133, 136, 143, 146 

 Proteolytic enzymes, 13, 129, 133, 137, 



140, 143 



Proteus bacteria, 40, 45, 65, 104, 125 

 Protoplasm, 4 

 Pultost, 149 

 Pure cultures, 21 

 Pus in milk, 69 

 Putrefaction, 11, 40, 143, 147 

 Putrefactive bacteria, 44, 125 



QUALITY, payment according to. 61. 173 



RANCIDITY, 51, 52, 121 



Ray fungi, 29 



Red milk bacteria, 73 



Reductase and fermenting test, 95, 170 



test, 166, 170 

 Reductases, 14 



in milk, 167 

 Rennet, 14, 81, 129, 138, 143, 165 



and fermentation test, 166 



curd cheeses, hard, 135 

 soft, 145 



test, Marshall's, 161 



Schaffer's, 81, 161 

 Reproduction, 3 

 Retting, 43 



Ripening of cheese, 128, 132, 134 

 Romadour cheese, 146 

 Ropy milk, 7, 8, 36, 72 



whey, 36, 73 



Roquefort cheese, 134, 136, 143 

 Rosolic acid test, 162 

 Rotting, 11, 57 

 Russian Steppe cheese, 140 

 Rust spots in cheese, 155 



SACCHAROMYCETES, 49, 65, 87 

 Salt, bacteria on, 126 



milk, 68 



stones, 140 

 Salting of butter, 120 



of cheese, 131, 132, 139 

 Saltpetre, 152 

 Salt stones in cheese, 140 

 Sarcina, 27, 38, 160 

 Scarlatina, 71 

 Scarlet fever, 71 



Schabzeiger cheese, 133, 136, 146, 149 

 Schotte, 86, 137 

 Sediment in milk, 157, 159 

 Self-souring of cream, 106 



of milk, 64, 67, 72 

 Separated milk, 84, 89, 118, 149 

 Separator, cleaning, 91 

 Single cell cultures, 24 



Skim milk. See Separated Milk. 

 Skuta, 106 



Slime formation, 38, 42 

 Slimy milk, 72 



whey, 36, 73 

 Smeared cheeses, 146 

 Smell and taste of milk, 72, 172 

 Soapy taste, 75 

 Soft cheeses, 132, 145, 150 

 Soil bacteria, 11, 38, 43, 44, 47 



formation, 11, 43 

 Sour cheesy smell in butter, 126 

 Sour milk cheeses, hard, 1 49 



soft, 150 

 Souring 



defects, 118 



of cream, 36, 106 



of milk, 66, 67, 112 



of separated milk, 112, 118 



of starter milk, 112 

 Soxhlet's nursery pasteuriser, 83 

 Species, 15 

 Spirillum, 28, 29 

 Spongy cheese, 139, 151 



milk, 165 

 Sporangia, 4 

 Spores, 3, 4, 49, 80, 83 



endogenous, 3 



exogenous, 3 



germination of, 3 

 Stab cultures, 10, 21, 38 

 Stabbing of cheese, 144 

 Stable floors, 58, 59 



smell in butter, 125 



in milk, 74 



Staining of bacteria, 24, 25 

 Staphylococcus, 27 

 Starter for cream, 108, 112, 113 

 Sterilised milk, 79, 167 

 Sterilising, 19, 79, 167 

 Stilton cheese, 143 

 Storch's reaction, 89, 93 

 Streak cultures, 21 

 Streptobacterium, 33, 34, 35, 67 



casei, 34 



plantarum, 34 

 Streptococci, 27, 33, 35, 63, 65, 107, 120, 



141, 159 

 Streptococcus acidi lactici, 32 



agalactice. See " Streptococcus mas- 

 titidis." 



brassicce, 38 



casei amari. See " Streptococcus 

 liquefaciens. ' ' 



cremoris, 35, 36, 73, 102, 112, 114, 

 115, 120 



fcecium, 36, 65, 85, 102 



glycerinaceus, 85, 102 



hollandicus, 36 



lacticus. See ''Streptococcus cre- 

 moris" 



lactis, 27, 36, 37, 65, 66, 102, 114, 118, 

 143 



liquefaciens, 37, 72, 75, 140, 153, 155 



mastitidis, 36, 69 



pyogenes, 36 



thermophilus, 35, 36, 65, 85, 114, 138 

 Streptococci, heat-resisting, 85 



pathogenic, 159 



