PAGE 



CONTENTS 



CHAPTER IV 



EXAMINATION OF AIR AND WATER IN RELATION TO 

 THE MILK SUPPLY 



Examination of Air — General Note. Air-borne Organisms. Seasonal 

 Variations. Air of byres, dairies, milk-shops, etc. Methods of Exa- 

 mination. Examination of Water : Quantitative and Qualitative. 

 Pathogenic Organisms in Water ..... 



CHAPTER V 



THE BACTERIAL CONTENT OF MILK 



Numbers of Bacteria present in Milk. The Milk of Towns. Natural 



Conditions affecting Bacteria in Milk : (i) The Influence of 



Temperature. (2) The Influence of Time. The Toxicity of Milk. » 



(3) The Inter-relationship of Bacteria in Milk and its Germicidal 



ju Power. Bacteria in Separated Milk. Species of Bacteria present 



^ in Milk . . . . . . . . .116 



CHAPTER VI 



FERMENTATION IN MILK 



General Introductory Notes. Kinds of Fermentation : — i. Lactic Acid 

 Fermentation ; 2. Butyric Acid Fermentation ; 3. Alcoholic Fer- 

 mentation ; 4. The Coagulative Fermentations ; 5. Diseases of 

 Milk : (i) Blue Milk, (2) Red Milk, (3) Yellow Milk, (4) Bitter Milk, • 

 (5) Soapy Milk, (6) Ropy Milk. The Prevention of Milk Anomalies 149 



CHAPTER VII 



ECONOMIC BACTERIA IN MILK AND MILK PRODUCTS 



Cream Ripening. Bacteria in Butter-making. Control of the Ripening 

 Process. Bacteria in Cheese - making. Number of Bacteria in 

 Cheese. Kinds of Bacteria present in Cheese. The Use of 

 Artificial Cultures in Cheese-making. Abnormal Cheese Ripening 

 and Poisonous Cheese . . . . . . .187 



