MILK AND THE PUBLIC HEALTH 



PAGE 



sources, significance, varieties, and differentiation — Lactic acid 

 bacilli : varieties, cliaracteristics, significance, kinds of lactic acid 

 in milk— Spore-bearing bacteria in milk : B. enteritidis sporogenes, 

 B. hutyricus, aerobic sporing bacilli — Acid -fast bacilli: signifi- 

 cance, varieties, characters, differentiation from the tubercle 

 bacillus. 



CHAPTER IV 



The Behaviour op Bacteria in Milk . . .45 



Germicidal property of milk : nature, extent of action, causes — 

 / Factors influencing the multiplication of bacteria in milk — Bacterial 

 development at low temperatures — Comparative growth of the 

 different varieties of bacteria under different conditions — Multiplica- 

 tion of B. coli in milk under different conditions — Behaviour of 

 pathogenic bacteria in milk — Multiplication and viability of typhoid 

 bacilli, of diphtheria bacilli, of cholera vibrios, of Micrococcus 

 melitensis, and of tubercle bacilli in milk, butter, and cheese — 

 Thermal death-points of the chief pathogenic bacteria in milk. 



CHAPTER V 



Milk and the Acute Infectious Diseases 71 



Sources of infection of milk — The general characters of milk-borne 

 outbreaks — Diphtheria spread by milk — Typhoid fever spread 

 by milk — Scarlet fever spread by milk — Sore-throat and other 

 septic conditions spread by milk — Summary of milk-borne sore- 

 throat outbreaks — Outbreaks of diarrhoea or gastro-euteritis spread 

 by milk. 



CHAPTER VI 



Diseases of the Cow (excluding Tuberculosis) affecting - 



the Milk ..... 103 



Anthrax — Gaertner infections — Gastro-enteritis — Septic conditions 

 — Malta fever— Cow-pox— Mastitis in cpws : prevalence, bacterio- 

 logy, relationship of mastitis streptococci to human streptococci, 

 bovine mastitis as a cause of human disease — Ulcerated teats 

 —Bovine scarlet fever— The cow as a carrier of human disease 

 bacilli. 



