57 
MILK— 
L Histology. 
2. Bacteria in milk: 
Numl)er. 
Origiji. 
Varieties. 
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 ai^plication and changes produced in 
milk. 
7. Milk preservatives. 
8. Diseases conveyed by milk. 
