INDEX 



Abdominal tuberculosis, prevalence in 

 children, 149 



prevalence in Germany. 150 

 Acid-fast bacilli, 43, 215,' 219 

 Acidity of milk, degree, 203 



estimation of, 204 



standards for, 203 

 Aesculin agar, 182 

 Age of cows and composition of the 



milk, 8 

 Agglutination tests for bovine tuber- 

 culosis, 134 

 Air of cowsheds, bacteria in, 21 

 American Milk Regulations, 366 

 Anthrax and cows, 103 

 Apparatus for collecting milk samples, 173 

 "Appeal to the cow " test, 401 

 Artificial milk preservation methods, 371 



Bacillus acidi lactici, 37 



Bacillus bulgaricifs, 37 



Bacillus hittrijicus, 40 



Bacillus butyricus, 42, 190 



Bacillus coli, as a cause of mastitis, 107 



characters of, 34 



colonies of, 182 



definition of, 34 



estimation in milk, 180, 238 



identification tests for, 183 



multiplication in milk, 53, 56 



presence in relationship to cleanliness 

 conditions, 35 



standards for milk, 235, 238 



value of estimation, 35, 231 



varieties of, 185 

 Bacillus diphtheriae, in butter, 60 



in cheese, 60 



in cream, 60 



in teat ulcers, 112 



isolated from milk, 78, 224 



multiplication in milk, 58, 60 



thermal death-point, 64 

 Bacillus dysenteriae, 64 

 Bacillus enteritidis sporogenes^ characters 

 of, 40 



estimation in milk, 189 



Bacillus enteritidis sp)orogenes, multi- 

 plication in milk, 56 



standards for milk, 238 



value of estimation, 235 

 Bacillus enteritidis, 58, 63 

 Bacillus lactis acidi, 37 

 Bacillus lactis aerogenes, 36, 182, 187 

 Bacillus mesentericus rnlgati's, 42 

 Bacillus mycoides, 42 

 Bacillus subtilis, 42 



Bacillus tuberculosis bovinus, characters 

 of, 220 



prevalence in man, 144-150 

 Bacillus tuberculosis humcmus, characters 

 of, 220 



prevalence in man, 144-150 

 Bacillus tubercidosis, detection in niillv, 

 214 



growth in sterile milk, 61 



in butter, 61, 140, 224 



in cheese, 61, 141 



in condensed milk, 212 



in mastitis of cows, 107 



in milk, 127 et seq. 



in milk, prevalence of, 139, 331, 332 



lesions produced by dead bacilli, 218 



numbers necessary to set up tuber- 

 ciilosis, 133 



types of, 143, 220 

 Bacillus typhosus, in butter, 59 



in cheese, 59 



in cream, 59 



isolation from milk, 86, 226 



multiplication in milk, 59 



thermal death-point, 63 

 Bacteria, estimation procedure, 177 



in milk at freezing temperature, 49 



in milk from dirty cows, 20 



in milk from dirty milk-vessels, 22 



in milk from milk coolers, 23 



in milk from milkmen's hands, 22 



multiplication in milk, 48-58 

 Bacteria enumeration, value of, 229 

 Bacteriological milk standards, 237 



eradication method for bovine 

 tuberculosis, 322 



455 



