CONTENTS. XV 



tures in raw cream, use of pure cultures in pasteurized cream, pure cultures in 

 oleomargarine and renovated butter, abnormal flavors of butter. Decomposition 

 processes in butter. Pathogenic bacteria in butter. 



CHAPTER III. RELATION OF MICROORGANISMS TO CHEESE (Hastings) 346 



General. Types of cheese, Acid-curd cheese, rennet-curd cheese. Conditions affect- 

 ing the making of cheese, Quality of milk, tests for the quality of milk, ripening of 

 milk, curdling of milk, manipulation of the curd, ripening of cheese (theories of 

 cheese ripening, present [knowledge of causal factors, causes of proteolysis, preven- 

 tion of putrefaction, flavor production in cheese) Abnormal cheese, Gassy cheese, 

 miscellaneous abnormalities of cheese (bitter cheese, colored cheese, putrid cheese, 

 moldy cheese). Specific kinds of cheese, Cheddar cheese, Emmenthaler cheese, 

 Roquefort cheese, Gorgonzola cheese, Stiltor cheese, Camembert cheese. 



CHAPTER IV. RELATION OF MICROORGANISMS TO SOME SPECIAL DAIRY PRODUCTS 



(Stocking) 363 



General. Condensed milk, Sweetened condensed milk, unsweetened condensed milk, 

 concentrated milk, powdered milk. Canned butter and cheese. Special milk drinks 

 made by the action of microorganisms, Kumyss, kefir, leben, yoghurt, artificial 

 buttermilk. Frozen milk. Ice cream. 



DIVISION V. MICROBIOLOGY or SPECIAL INDUSTRIES. 



CHAPTER L DESICCATION, EVAPORATION, AND DRYING OF FOODS (Buchanan) 374 



Factors that bring about changes in dried foods. Inhibition "of growth of micro- 

 organisms in dried food. Methods of drying, Carbohydrate foods, as fruits, 

 macaroni, vermicelli, copra, syrups, molasses, jellies, jams; fats, as cotton seed, 

 olive, and other oils, etc. ; protein foods, as jerked meat, dried beef, dried fish, 

 pemmicam, beef extract, gelatin, somatose, milk, eggs, etc. 



CHAPTER II. HEAT IN THE PRESERVATION OF FOODS (Edwards) 381 



Historical resume. Economic importance, From the standpoint of health and die- 

 tetics, and from the standpoint of commerce. Alteration of foods, Physical changes 

 (appearance, mechanical disintegration) , chemical changes (appearance, chemical 

 change, palatability and digestibility), biological changes (vital disorganization, 

 normal flora and fauna). Pasteurization, Economic consideration, specific applica- 

 tion (beer, fruit juices, milk and cream, condensed milk). Sterilization, Economic 

 considerations, specific application (meat; fish, vegetables, and fruits) .Controlling 

 factors in successful canning,--Cleanliness, soundness of raw material, receptacle, 

 water supply, degree of heat required, storage. Spoliation of pasteurized and ster- 

 ilized goods Chemical, microbiological, detection of spoiled goods. Disposal of 

 factory refuse. 



CHAPTER III. THE PRESERVATION OF FOOD BY COLD (MacNeal) 395 



Introduction. The effects of refrigeration upon foodstuffs in general, Changes 

 during chilling, changes during storage, changes after storage. Refrigeration of 

 certain foods, Meat, fish, poultry, eggs, milk, and butter, fruits and vegetables. 

 Legal control of the cold-storage industry. 



CHAPTER IV. PRESERVATION OF FOOD BY CHEMICALS (MacNeal) 402 



The effects of preservatives upon foods in general, The process of curing, the period of 

 storage, the after-storage changes. The chemical preservation of certain foods, 

 Meats, fish, butter, prepared vegetables, and fruits. The nutritive value of pre- 

 served foods. The effects of food preservatives, Substances which preserve by their 

 physical action, substances which preserve by their chemical action, inorganic food 

 preservatives, organic food preservatives, substances added to foods to improve 

 the apparent quality. The legal control of the preservation of foods by chemicals. 



