SUBJECT INDEX 
Abnormal appearance of milk: Page. 
Slimy, stringy, or ropy 363,504 
Bitter 364,505* 
Colored 363,505 
Taste 364,505 
Odor 505 
Colostrum 506,639 
Poisonous 366, 367, 494, 506, 601 
Acids, effect on milk composition 323,353 
Acknowledgments 17 
Actinomycosis 500 
Adulterations: 
Skimming 374 
Watering 374,427 
Thickening agents 376 
Disguising taste 376 
Coloring matter 376 
Preservatives 377 
A^e as factor in milk epidemics 41 
Agglutination in milk 450, 461, 467, 476 
Agglutinins in milk 450 
Anthrax 501 
Antibodies in milk 449, 450 
Compared with blood 464 
Antiseptic property of milk 447-476 
Artificial infant feeding 235 
Bacteria in milk: 
Compared with sewage 421 
Significance of 421,422 
Various cities 441 
Washington, D. C 429,431 
In freshly drawn milk 424, 425, 426 
In “mixed ’ milk 424 
In certified milk 427 
Growth of 449 
Agglutination 450 
Kinds 600 
Bacterial counts 419 
Value of 428 
Methods of making 429 
Practicability of 428,429 
W ashington milk 429, 431 
Various cities 441 
Bacterial toxins in milk 367, 601 
Bacteriological control of market milk. . . 370, 426 
Practicability of, by dairymen 428, 429 
Value to health officers 427, 428, 429 
Inspection service 679 
Benzoic acid as preservative 378 
Bitter milk 364,505 
Borax and boric acid as preservatives 377 
Botryomycosis 501 
Breast feeding 17, 239, 639 
British royal commission on tuberculosis. . 15, 
491, 493 
Butter: Page. 
Bacillus of 175 
Tubercle bacilli in 494 
Typhoid bacilli in 151 
Butter milk: 
Poisonous 366 
Typhoid in 152 
Tubercle bacilli in 494 
Certified milk: 
Origin and meaning of 563, 565 
Requisites for certification 567-577 
Bacteria in 427 
Changes, chemical, in milk, by — 
Heat 323 
Oxidizing ferments 329, 338 
Enzymes 335 
Digestive ferments 342 
Bacteria 353 
Cheese: 
Typhoid bacilli in 151, 152 
Tubercle bacilli in 494 
Chemistry of — 
Cream . . 246,294 
Icecream 247 
Milk 14,307 
Standards of purity 370 
Cholera in milk 241, 603 
City distribution. 516-524 
Regulations in Washington 677 
Inspection service 679 
Classification of market milk: 
Certified 560 
Inspected 560 
Pasteurized 561 
Clean milk difficult to get 594 
Cleanliness in milk production ... 13, 17, 41, 509-540 
Diseased cows 490-504 
Milking 512 
Milk utensils 514 
Milk houses 515 
Caring "for milk 515 
City distribution 516 
Score-card system 516-524 
W ater supplies 16, 44, 526, 541 
Cold: 
Importance of 13 
Effect on germicidal property 469 
Color of — 
Cream 246 
Milk.... 362,363,505 
Coloring matters 376, 392 
Colostrum 506, 639 
Co mm ission : 
British royal co mm ission on tubercu- 
losis > 15,491,493 
753 
24907 — No. 41—08 48 
