INDEX 



Page 

 Acidity of milk, test for 190 



of pasteurized milk 190 



Actinomycosis affecting milk. .. . 33 



of udder 33 



Agar, plain nutrient 273; 283-4 



Air space required by cows 80 



Albumin of milk 43 



Aseptic milk 301 



Ash of miik 43, 46 



Ayrshire cows .' 313 



Artificial milk 269 



Babcock test for milk fat 193 



Bacilli acidi lactici.. .20, 21, 23, 44, 296 



colon 21, 40, 278, 304 



fcetidus lactis 27 



lactis aerogenes. .21, 202, 297, 300 



lactis viscosus 28 



tuberculosis. .29, 30, 40, 95-97, 276 

 Bacteria, action on buttermilk, 

 cream, cheese and con- 

 densed milk 2 



action of temperature on. 4-16, 302 



analysis of in milk 24 1, 307-9 



apparatus required 278 



controls in 258 



counting in 260 



dilutions for 254 



Gram's stain in 277 



incubation in 259 



media making for. .256, 262 72 

 reaction of media for. . . . 287 



uses of media for 272 



plating in 256 



technique of 257 



simple stain for 275, 295 



standard methods for. . . . 264 



atmosphere suitable for 239 



capsules of 236 



causing flavor of butter 58 



359 



Page 



Bacteria, characters of 3, 233, 298 



classification of. . .40, 41, 237, 281 

 conditions of growth of, 



4-8, 25, 27, 239 



darkness requisite for 240 



essentials for life of. 238 



food of 239 



higher 238 



humidity required 240 



identification, standard meth- 

 ods 240, 282 



in barn 77, 93 



in butter .' 309 



in buttermilk 309 



in cheese 96, 311 



in cold storage. .-. 4, 5 



in cream 56, 58, 142, 309 



in filtered milk 56, 57, 106 



in fore milk 48, 304 



in frozen milk 4 



ingrain 303 



in hay : 77, 303 



in ice cream 38 



in manure 304 



in market milk 26* 



in milk, classification of, 



40, 41, 237, 281 



bottles 303 



utensils 304 



in separated cream ;6, 142 



in set cream 58, 142 



influence on milk and pro- 

 ducts 19 



lactic acid 20, 21, 44, 296 



action on man 20 



flavoring butter and 



cheese 20 



liquefying 23, 24, 77, 299 



miscellaneous 23, 307, 311 



flavoring butter 58 



