CONTENTS 



Xlll 



CHAPTER XIX. THE PRESERVATION OP MILK. 



PAGE 



i2i. Dirt- and Germ-Content in Milk 154 

 122. The Part played by Milk as ;i 



Carrier of Infectious Diseases . 155 

 123. Boiling Milk i . . 156 



124. The Soxhlet Bottle . . .157 

 125. Germ-Content of Milk treated 



by the Soxhlet Method . .158 



PAGE 



126. The Method of Neuhauss, Gron- 



w:i!d, and Oehlmann . . 159 



127. The Content of Pathogenic 

 Germs in Various Dairy Pro- 

 ductsPreserving Milk for 

 Analysis ..... 160 



128. Condensed Milk . . .161 



CHAPTER XX. THE PRESERVATION OF MEAT, EGGS, VEGETABLES, 



AND FRUIT. 



129. Storage in Cold Chambers . 163 



130. Dried Meat and Salted Meat . 164 



131. Smoked Meats and Corned Beef 165 



132. Preserving Eggs . . . 166 



133. Desiccating and Preserving 

 Vegetables and Fruit Con- 

 centrated Wine-Must . . 167 



Section VI. Laetic Fermentation and Allied Decompositions. 

 CHAPTER XXI. GENERAL CHARACTERISTICS. 



134. Discovery of the Lactic Acid 



Bacteria . . . . .170 



135. Bacterium lactis Lister, and 



Bacillus acidi lactici Hueppe . 171 



136. The Equation of Lactic Fermen- 

 tation 172 



CHAPTER XXII. THE PRODUCTION OF OPTICALLY ACTIVE ORGANIC 

 COMPOUNDS BY FERMENTATION. 



137. Isorners of Lactic Acid . . 174 

 138. The Isomeric Tartaric Acids . 175 

 139. The Division of the Racemic 



Compounds . . . .177 



140. The Production of the Stereo- 



isomeric Lactic Acids . .178 



CHAPTER XXIII. THE ARTIFICIAL SOURING OF CREAM. 



141. The Acid Generator . 



142. The Aroma of Butter . 



1 80 



181 



143. Defects in Butter 



182 



CHAPTER XXIV. THE COAGULATION (CURDLING) OF MILK. 



144. Acid Curdling and Rennet 



Curdling 184 



145. Characteristics and Activity of 



Lab 185 



146. Lab-Producing Bacteria . .186 

 147. Casea?e 186 



