CONTENTS 15 



PAGE 



duced by lactobacilli, 370 Classification of lactobacilli, 371 Spore- 

 bearing bacteria in milk, 373 Chromogenic bacteria in milk, 376 

 Blue milk, 377 Red milk, 379 Various colored milks, 379 Slimy, 

 stringy, and ropy milk, 380 Bitter milk, 385 Sweet curdling of 

 milk, 386 Soapy milk, 386 Abnormal tastes and odors in milk, 

 386 Molds, yeasts, and torulse in milk, 388 Bibliography, 389. 



FERMENTED MILKS 392 



Influence of fermented milk on bacterial flora of intestines, 393 

 Therapeutic value of fermented milk, 395 Buttermilk, 398 Tatte 

 Melk, 400 Fermented milks of pre-eminently acid fermentation, 401 

 Yoghurt, 402 Fermented milks of pre-eminently alcoholic fermen- 

 tation, 404 Kefir, 404 Koumiss, 406 Bibliography, 408. 



THE BACTERIOLOGIC EXAMINATION OF MILK 409 



The value of bacterial examination of milk, 409 Methods of bac- 

 terial examination, 413 The plate method, 413 Frost's "little 

 plates," 420-^The direct method of enumerating bacteria, 421 

 Other bacteriologic test's, 424 Test for Bacillus coli in milk, 425 

 Test for anaerobes, 427 Sampling milk for bacteriologic examina- 

 tion, 428 Bibliography, 428. 



MILK-BORNE INFECTIONS 430 



Diseases derived from human beings, 437 Typhoid fever, 437 

 Dysentery and paratyphoid fever, 439 Diphtheria, 439 Septic 

 sore throat, 440 Human tuberculosis, 443 Asiatic cholera, 443 

 Scarlet fever, 443 Poisonous milk, 443 Diseases derived from cows, 

 444 Tuberculosis, 444 The tuberculin test, 450 Eradication of 

 tuberculosis, 455 Immunization and vaccination against tubercu- 

 losis, 457 Transmission of tuberculosis, 458 Foot-and-mouth dis- 

 ease, 461 Mastitis, 462 Leukocytes and streptococci in milk, 463 

 Anthrax, 473 Rabies, 473 Actinomycosis, 474 Botryomycosis, 

 474 Cowpox, 474 Milk-sickness, 474 Contagious abortion, 475 

 Gastro-enteritis, 478 Malta fever, 478 Cholera infantum, 478 

 Bibliography, 480. 



CERTIFIED MILK 482 



Form of agreement, 483 Medical milk commission law, 488 

 Efficiency score card, 492 Methods and standards of production, 

 497 Bacterial standards and methods, 501 Chemical standards and 

 methods, 504 Methods and regulations for the medical examina- 

 tion of employees, 508 Bibliography, 510. 



PASTEURIZATION OF MILK AND OTHER METHODS OF REDUCING THE 



GERM CONTENT . . . 511 



The flash or continuous process, 513 The holding process, 518 

 Pasteurization in the final package, 522 Bottling hot pasteurized 

 milk, 524 Pasteurization of milk and the public health, 529 Tests 

 for pasteurized milk, 530 Objections to pasteurization, 530 Bac- 

 teria that survive pasteurization, 531 Home pasteurization, 538 

 Buddeizing milk, 541 Formaldehyd milk, 541 Ultraviolet rays 

 for reducing the germ content of milk, 541 B.iorization of milk, 542 

 Ozonization of milk, 542 Bibliography, 542i 



THE CONTROL OF MILK SUPPLIES 544 



Regulations of the New York City Health Department, 545 Dairy 

 inspection, 550 Transportation of milk, 51 Score cards, 552 

 Milk legislation, 556 A model ordinance, 565 Bibliography, 567. 



