CONTENTS XVll 



mentation, other fermentations. — The commercial significance of microdrganisms in 

 milk, — Relation of dirt contamination to germ content. — Milk as a carrier of disease 

 organisms, — Those microdrganisms which are beneficial and detrimental to health 

 (acid forms, neutral forms, injurious organisms). — Bacteriological analyses of milk. — 

 Bacteriological milk standards. — The value of bacteriological milk standards and 

 analyses. 



CHAPTER II. — The Relations of Microorganisms to Butter (Hastings) 40S 



Types of butter, — Sweet cream butter, sour cream butter. — The flavor of butter, — 

 Control of butter flavor, kinds and numbers of bacteria in cream, spontaneous ripen- 

 ing of cream, use of cultures in butter making, commercial cultures, use of pure cul- 

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

 margarine and renovated butter, abnormal flavors of butter, — Decomposition 

 processes in butter. — Pathogenic bacteria in batter. 



CHAPTER III. — Relation of Microorganisms to Cheese (Hastings) 420 



General. — Types of cheese, — Acid-curd cheese, rennet-curd cheese.-^Conditions af- 

 fecting 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, other groups of bacteria in cheese, 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, Stilton 

 cheese, Camembert cheese. 



CHAPTER IV. — Relation of Microorganisms to Some Special Dairy Products 



(Stocking) 43S 



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, arti- 

 ficial buttermilk. — Frozen milk. — Ice cream. 



DIVISION V. — MicsoBioLOGY of Special Industries 



CHAPTER I. — Desiccation, Evaporation, and Drying of Foods (Buchanan) . . . 450 

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

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

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

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

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



CHAPTER II. — Heat in the Preservation of Foods (Edwards) 457 



Historical r&umS. — Economic importance, — From the standpoint of health and 

 dietetics, and from the staijidpoint of commerce. — ^Alteration of foods,-^Physical 

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

 chemical change, palatability and digestibility), biological changes (vital disorganiza- 

 tion, normal flora and fauna). — Pasteurization', — Economic consideration, specific 

 application (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. — Home canning. — Spoliation,— 

 Microbiological, detection of spoiled goods. — Disposal of factory refuse. 



CHAPTER III. — The Preservation of Food by Cold (MacNeal) 47 1 



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

 during chilling, changes during storage, changes after storage. — Refrigeration of cer- 

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

 Legal control of the cold-storage industry. 



