xviii Contents 



CHAPTER XXXVII 



Pages 



The Kebpinq Quality op Milk ■ • .382-396 



The so-called germicidal power — Temperature. Means 

 for improving the keeping quality of milk — Pressure — 

 Centrifugal force— Sterilization by heat — Pasteuriza- 

 tion — Treatment with chemicals. Problems of trans- 

 portation and distribution. 



CHAPTER XXXVIII 



Disease Bacteria in Milk . . . .307-401 



Tuberculosis — Typhoid — Diphtheria and Scarlet fever. 



CHAPTER XXXIX 



Bacteria in Cream and Cream-Ripening 402-410 



Starters. 



CHAPTER XL 



Bacteria in Butter ... .411-415 



The changes occurring in butter — Numbers and kinds — 

 Disease bacteria in butter — Butter faults. 



CHAPTER XLI 



Bacteria in Cheese . .416-430 



The ripening process — Enzymes and bacteria in the 

 ripening of cheese — Soft cheeses — Hard cheeses — 

 Cheese faults. 



PART VII 

 Bacteria in Relation to Preservation or Food . 431-446 



CHAPTER XLII 



Bacteria in Relation to Canning . . .431-438 



The principles of canning — Development of the industry 

 — Losses through imperfect canning — Temperatures 



