6B8 



INDEX OF SUBJECTS 



BABCOCK centrifuge, 162, 163 

 fat determination, 155-164, 504 

 formula, 176 

 pipet, 158, 162 



test bottles, 156, 159, 160, 167 

 bottle-washer, 164 

 for fat in buttermilk and whey, 

 173-175 



in cheese, 628 



in cream, 167 



in ice-cream, 639 



in skimmed milk, 173-175 

 Bacilli, acidophil, 365, 366 

 acid-proof, 446, 448, 512 

 aciduric, 365, 372 

 Bacillus abortus, 275, 276, 475-478 



lipolyticus, 477 

 acidi lactici, 341, 344, 346 

 acidophil-aerogenes, 365 

 acidophilus, 365, 366 

 aerogenes, 265, 341, 344, 346, 350, 



357,382, 425 

 bifidus, 365, 393 

 botulinus, 241 

 bulgaricus, 341, 342, 365-367, 384, 



394, 399, 401, 596, 621 

 casei, 365, 371 

 coagulans, 650 

 coli, 265, 276, 344, 350, 351, 425, 



427, 463, 473 

 cyanofluorescens, 378 

 cyanofuscus, 626 

 cyanogenes, 376, 378 

 delbrticki, 100, 366 

 dimorphobutyricus, 375 

 diphtherias, 439 

 dysenteric, 596 

 enteritidis, 444, 627 

 erythrogenes, 376, 379 

 fluorescens, 376, 379, 606 

 ichthyosmius, 650 

 lactimorbi, 474, 475 

 lactorubefaciens, 379 

 lebenis, 341 

 melitensis, 478 



membranaceus amethystinus, 379 

 morbificans, 268 



of Boas-Oppler, 341, 365, 366, 370 

 of botulism, 241 

 of long life, 365 

 panis fermentati, 365 

 paratyphosus, 444 

 prodigiosus, 268, 277, 376, 379, 606 

 putrificus, 375 

 pyocyaneus, 384 

 radiciformis, 276 

 rudensis, 625 

 saccharobutyricus, 374 

 saponaceous, 386 

 sporogenes, 375, 427 

 subtilis, 276 

 tuberculosis, 460 



Bacillus typhosus, 437 

 violaceus, 379 

 viscosus, 383, 384 

 welchii, 375, 393 



Bacteria, acid-coagulating, 343, 531 

 acid-non-coagulating, 343, 531 

 acidophil, 365-367 

 .acid-rennet, 386 

 aciduric, 365, 372 

 alkali rforming, 343, 531 

 butyric acid, 374, 375 

 chromogenic, 376 

 in butter, 606 

 in butterine, 606 

 in buttermilk, 263, 399 

 in Cheddar cheese, 621 

 in cheese, 615 

 in colostrum, 269 

 in cream, 259, 329 

 in curry powder, 282 

 in Emmenthaler cheese, 620 

 in evaporated milk, 649 

 in fodder, 291, 292 

 in foremilk, 270-272 

 in gravity cream, 259 

 in ice-cream, 642 

 in market milk, 261, 262 

 in middle milk, 270-272 

 in milk, 258, 261, 262, 328, 329, 340 

 in oleomargarine, 606 

 in pasteurized milk, 531-535 

 in separator cream, 259 

 in stable air, 290 

 in strippings, 270-272 

 in udder, 267-278 

 inert, 343, 531 

 iron, 626 

 lactic acid, 265, 266, 275, 343, 531, 



533, 534, 604 

 classification of, 344, 345 

 distribution of, 350 ' 

 in starters, 604 

 on cow hair, 285 

 on flies, 293 

 on hands, 295 

 pathogenic, in butter, 605 



in buttermilk, 399 



in cheese, 626 



in cream, 399 



in ice-cream, 644 



in milk, 410, 430 

 peptonizing, 266, 343, 531, 535 

 propionic acid, 375, 620 

 proteolytic, 265, 266 

 rennet-forming, 266, 386 

 soil, 343 



surviving pasteurization, 531 

 Bacterial examination of butter, 609 



of certified milk, 501-503 



of cheese, 627 



of concentrated milk, 653 



of milk, 409, 501 



