CONTENTS 



CHAPTER I 



SOME GENERAL CONDITIONS AFFECTING BACTERIA IN MILK 



PAG 



General Properties and Composition bf^Milk : — The Carbohydrates of 

 Milk ; the Proteids or Albuminoids of Milk ; the Fats and Salts of 

 Milk. Chemical Composition of Milk Products. The Physiology 

 of Milk : — The Secretion of Milk and Influences bearing upon it ; * 

 Variation in the Composition of Milk — (i) The Race of Cow; (2) 

 the Period of Lactation ; (3) Kind of Fodder ; (4) Seasonal Varia- 

 tions ; (5) Intervals between Times of Milking. Milk as a Medium 

 • for Bacteria : — The Sources of Bacteria in Milk ; Elements of 

 Contamination. The Pathology of Milk 



CHAPTER II 



THE BACTERIOLOGICAL EXAMINATION OF MILK : METHODS AND 



TECHNIQUE 



'ulture Media. Quantitative Examination of Milk and Method of Milk 

 Dilution. The Making and Staining of Preparations for the 

 Microscope. Qualitative Examination of Milk : — Aerobic Examina- 

 tions. Method of Examination of Special Organisms. Special 

 Methods. Routine Procedure in Examination of Milk . . 30, 



CHAPTER III 



ANAEROBIC ORGANISMS : THEIR ISOLATION AND CULTURE 



General Note. Cultivation in Hydrogen and in vacuo. Hydrogen Pro- 

 duction. Methods of Isolation and Culture . . . .78 



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