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MILK— 
1. Histology. 
2. Bacteria in milk : 
Number. 
Origin. 
Varieties. 
Diseases conveyed by milk. 
3. Fermentation — 
Lactic acid. 
Butyric acid. 
Sweet curdling. 
Abnormal. 
4. Pasteurization : , 
Theory and practical uses. 
Changes produced in milk. 
5. Count and study colonies in fresh milk and milk bought in open market. 
Pasteurize, then count and study colonies. 
6. Sterilization of milk by heat; practical application and changes produced in 
milk. 
7. Milk preservatives. 
