324 
Calculation of total solids, 241 
Casease bacteria, 58 
Casein, 14 
Catalase, 38 
Catalase test, 287 
Catarrhal mastitis, 105 
Cells, number of in milk, 34 
Cellular content of milk, 34 
Certified milk, 46 
methods and standards, 303 
Clarification, 175 
Clarifier, 175 
Cleaning milk vessels, 189 
the cows, 166 
the stable, method of, 160 
Cocci, udder 59 
Coli-aerogenes bacteria, 55, 56 
Coli, examination for, 275 
Color, examination of, 227 
Color, of milk, 28 
Coloring matters, examination 
for, 301 
Colostrum, bactericidal power, 13 
change of to milk, 13 
chemical properties, 11 
ferments or enzymes, 12 
judgment of as food for 
man, 13 
microscopic appearance, 12 
reaction, 12 
physical properties, 11 
Common milk bacteria, 50 
Composition of milk, variations, 
19 
Consistency, examination of, 227 
Cooked taste, 30 
Coolers, types of, 182 
Coolers, conical, 183 
corrugated, 183 
double-tube, 186 
internal, 186 
INDEX 
Coolers, regenerative, 219 
tubular, 184 
Counting bacteria, collection of 
samples, 260 
microscopic method, 267 
plate method, 262 
Covered-top pail, 172 
Cows, examination for cleanli- 
ness, 148 
for symptoms of dis- 
ease, 150 
Cow fly, 164 
Cow-like taste, 66 
Cowpox, 97 
false, 99 
Cows, stage of lactation, 149 
Cream layer, 17 
line, 17 
line, effect of heat on, 213 
Cubic air space, 136 
Curdling, premature, 68 
sour, 15 
sweet, 15 
Dairy Farm Inspection, 126 
Decomposition products, effect 
of heat on, 210 
Diastase, 37 
test, 297 
Dilution, effect of on infected 
milk, 73 
influence of on tuberculous 
infection, 86 
Diphtheria, 123 
bacilli, effects of heat on, 
205 
Direct infection, 72 
Dirt, examination for, 299 
Disease, influence of on milk, 72 
