MILK AND THE PUBLIC HEALTH 



sources, significance, varieties, and differentiation Lactic acid 

 bacilli : varieties, characteristics, significance, kinds of lactic acid 

 in milk Spore-bearing bacteria in milk : B. enteritidis sporogenes, 

 B. butyricus, aerobic sporing bacilli Acid -fast bacilli: signifi- 

 cance, varieties, characters, differentiation from the tubercle 

 bacillus. 



CHAPTER IV 



THE BEHAVIOUR OF BACTERIA IN MILK . . . . 45 



Germicidal property of milk : nature, extent of action, causes 

 Factors influencing the multiplication of bacteria in milk Bacterial 

 development at low temperatures Comparative growth of the 

 different varieties of bacteria under different conditions Multiplica- 

 tion of B. coli in milk under different conditions Behaviour of 

 pathogenic bacteria in milk Multiplication and viability of typhoid 

 bacilli, of diphtheria bacilli, of cholera vibrios, of Micrococcus 

 melitensis, and of tubercle bacilli in milk, butter, and cheese 

 Thermal death-points of the chief pathogenic bacteria in milk. 



CHAPTER V 



MILK AND THE ACUTE INFECTIOUS DISEASES . . . . 71 



Sources of infection of milk The general characters of milk-borne 

 outbreaks Diphtheria spread by milk Typhoid fever spread 

 by milk Scarlet fever spread by milk Sore -throat and other 

 septic conditions spread by milk Summary of milk-borne sore- 

 throat outbreaks Outbreaks of diarrhoea or gastro-enteritis spread 

 by milk. 



CHAPTER VI 



DISEASES OF THE Cow (EXCLUDING TUBERCULOSIS) AFFECTING- 



THE MILK 103 



Anthrax Gaertner infections Gastro-enteritis Septic conditions 

 Malta fever Cow-pox Mastitis in cows : prevalence, bacterio- 

 logy, relationship of mastitis streptococci to human streptococci, 

 bovine mastitis as a cause of human disease Ulcerated teats 

 Bovine scarlet fever The cow as a carrier of human disease 

 bacilli. 



