668 



INDEX OF SUBJECTS 



Babcock centrifuge, 162, 163 

 fat determination, 155-164, 504 

 formula, 176 

 pipet, 158, 162 

 test bottles, 156, 159, 160, 167 



bottle-washer, 164 



for fat in buttermilk and whey, 

 173-175 

 in cheese, 628 

 in cream, 167 

 in ice-cream, 639 

 in skimmed milk, 173-175 

 Bacilli, acidophil, 365, 366 

 acid-proof, 446, 448, 512 

 aciduric, 365, 372 

 Bacillus abortus, 275, 276, 475-478 



lipolyticus, 477 

 aoidi lactici, 341, 344, 346 

 acidophil-aerogenes, 365 

 acidophilus, 365, 366 

 aerogenes, 265, 341, 344, 346, 350, 



357,382, 425 

 bifidus, 365, 393 

 botulinus, 241 

 bulgaricus, 341, 342, 365-367, 384, 



394, 399, 401, 596, 621 

 casei, 365, 371 

 coagulans, 650 

 coh, 265, 276, 344, 350, 351, 425, 



427, 463, 473 

 cyanofluorescens, 378 

 cyanofusous, 626 

 cyanogenes, 376, 378 

 delbrucki, 100, 366 

 dimorphobutyricus, 375 

 diphtheriae, 439 

 dysenteriee, 596 

 enteritidis, 444, 627 

 erythrogenes, 376, 379 

 fiuorescens, 376, 379, 606 

 ichthyosmius, 650 

 lactimorbi, 474, 475 

 lactorubefaciens, 379 

 lebenis, 341 

 melitensis, 478 



membranaceus amethystinus, 379 

 morbificans, 268 



of Boas-Oppler, 341, 365, 366, 370 

 of botulism, 241 

 of long life, 365 

 panis fermentati, 365 

 paratyphosus, 444 

 prodigiosus, 268, 277, 376, 379, 606 

 putrifious, 375 

 pyocyaneus, 384 

 radioiformis, 276 

 rudensis, 625 

 saceharobutyricus, 374 

 saponaceous, 386 

 sporogenes, 375, 427 

 subtilis, 276 

 tuberculosis, 460 



Bacillus typhosus, 437 

 violaceus, 379 

 viscosus, 383, 384 

 welchii, 375, 393 

 Bacteria, acid-coagulating, 343, 531 

 acid-non-coagulating, 343, 531 

 acidophil, 365-367 

 acid-rennet, 386 

 aciduric, 365, 372 

 alkali .forming, 343, 531 

 butyric acid, 374, 375 

 chromogenic, 376 

 in butter, 606 

 in butterine, 606 

 in buttermilk, 263, 399 

 in Cheddar cheese, 621 

 in cheese, 615 

 in colostrum, 269 

 in cream, 259, 329 

 in curry powder, 282 

 in Emmenthaler cheese, 620 

 in evaporated milk, 649 

 in fodder, 291, 292 

 in foremilk, 270-272 

 in gravity cream, 259 

 in ice-cream, 642 

 in market milk, 261, 262 

 in middle milk, 270-272 

 in milk, 258, 261, 262, 328, 329, 340' 

 in oleomargarine, 606 

 in pasteurized milk, 531-535 

 in separator cream, 259 

 in stable air, 290 

 in strippings, 270-272 

 in udder, 267-278 

 inert, 343, 531 

 iron, 626 



lactic acid, 265, 266, 275, 343, 531, 

 533, 534, 604 

 classification of, 344, 345 

 distribution of, 350 

 in starters, 604 

 on cow hair, 285 

 on flies, 293 

 on hands, 295 

 pathogenic, in butter, 605 

 in buttermilk, 399 

 in cheese, 626 

 in cream, 399 

 in ice-cream, 644 

 in milk, 410, 430 

 peptonizing, 266, 343, 531, 535 

 propionic acid, 375, 620 

 proteolytic, 265, 266 

 rennet-forming, 266, 386 ■ 

 soil, 343 



surviving pasteurization, 531 

 Bacterial exaniination of butter, 609 

 of certified milk, 501-503 

 of cheese, 627 

 of concentrated milk, 653 

 of milk, 409, 501 



