INDEX.
Reading edition
Abnormal fermentations, overcoming of, 108. Abortion, contagious, 75. Acid, amount of formed in milk, 84. Acidity test, 211. Actinomycosis, 75. Aeration of milk, 55. Aerobic bacteria, 13. Air, contamination of milk from, 51. Alcohol test, 213. Alcoholic fermentation, 96. Anaerobic bacteria, 13. Animal, contamination of milk from, 42. Anthrax, 75. Antiseptics, 16, 117. B. Bacillus Bulgaricus, 89, 101. Bacillus lactis acidi, 86. Bacteria, aerobic, 13; anaerobic, 13; culture media for, 20; desirable acid-forming, 86; determining number of, 22; distribution of, 18; effect of cold on, 14; effect of heat on, 15; food of, 12; forms of, 8; manner of growth of, 9; movement of, 11; nature of, 8; parasitic, 11; products of, 17; pure cultures of, 25; rate of growth of, 13; relation to air, 13; relation to chemicals, 16; relation to drying, 15; relation to light, 16; relation to temperature, 12; size of, 9; saprophytic, 11; spores of, 10; types of acid-forming, 86; undesirable acid-forming, 90. Bedding, 47. Bitter fermentation, 97. Bleaching powder, 112. Bloody milk, 99. Butter, bacteria in, 154; bacterial defects in, 156; cowy odor in, 157; deterioration of, 155; fishy, 157; metallic, 157; molding of, 157; preservatives in, 155; putrid, 156; source of flavor, 140; turnip flavored, 156; types of, 137. Butter-milk, 100. Butyric fermentation, 93. Boric acid, 117. Borax, 117. C. Carbolic acid, 111. Cheese, abnormal fermentations of, 174; bitter, 177; Camembert, 186; Cheddar, 164; colored, 178; flavor production in, 172; gassy, 174; Gorgonzola, 185; Limburger, 187; moldy, 179; preservation of by acid, 171; putrid, 178; quality of milk for, 162; ripening of, 169; Roquefort, 184; Stilton, 185; Swiss, 180; temperature of ripening, 173; types of, 161. Children, diseases of, 80. Chloride of lime, 112. Cholera, 80. Cleaning utensils, 39. Clean milk, production of, 53. Cold, effect of, on bacteria, 14. Colored milk, 98. Condensed milk, 135. Contagious abortion, 75. Contamination of milk, from milking machine, 50; in factory, 59. Cooling of milk, 54. Corrosive sublimate, 111. Cream, control of fermentation of, 142; pasteurization of, 146; ripening of, 138; separators, 36. Cresol, 111. Curd test, 104. Cycle of fermentations, 99. D. Deodorants, 109. Digestive fermentation, 93. Diphtheria, 79. Dirt, exclusion of, 44; removal of from milk, 53. Disinfectants, 16, 109. Disinfection, 109. Distribution of bacteria, 18. Dried milk, 135. Drugs, excretion of in milk, 58. Drying, effect of on bacteria, 15. E. Emmenthaler cheese, 180. Evaporated milk, 134. F. Factory by-products, 36; treatment of, 38. Feeds, effect of on milk, 57. Fermentation test, 104. Fermented milks, 100. Fly, contamination of milk by, 60; means of spreading typhoid fever, 78. Foot and mouth disease, 74. Fore milk, 31; rejection of, 34. Formalin, 112. G. Galactase, 172. Garget, 75. Germicidal action of milk, 33. Gorgonzola cheese, 185. H. Hairs, bacteria on, 43. Heat, effect on bacteria, 15. Heated milk, detection of, 39. Hydrogen peroxide, 118. K. Kefir, 102. Koumiss, 102. L. Lange Wei, 95. Light, effect on bacteria, 16. Limburger cheese, 187. Lime, 110. Lumpy jaw, 75. M. Malta fever, 75. Market milk, municipal regulations concerning, 190; pasteurization of, 214. Milk, acid fermentation of, 83; aeration of, 55; affected by feed, 57; alcoholic fermentation of, 96; bacterial standards for, 206; bitter fermentation of, 93; certified, 202; butyric fermentation of, 93; certified, 202, 208; clarifying of, 115; condition of when secreted, 29; contamination of from animal, 42; from by-products, 36; from utensils, 34; contamination of with tubercle bacilli, 67; cooling of, 54; creaming of, 136; culture medium for bacteria, 28; cycle of fermentation in, 99; distribution of, 216; digestive fermentation of, 93; dirt in, 44; effect of heat on, 119; filtration of, 114; germicidal action of, 33; grades of, 201; guaranteed, 201; inspected, 202; miscellaneous fermentations of, 98; pasteurization of, 120; pasteurization of in home, 131; preservation of by antiseptics, 117; preservation of by cold, 116; relation to children's diseases, 80; ropy fermentation, 94; sediments, examination of, 214; selected, 203; slimy, 94; spontaneous fermentation of, 91; sterilization of, 134; straining of, 153; supply of small cities, 217; sweet curdling fermentation of, 92; tainted, 56, 58; temperature standards for, 208; tests for quality of, 209. Milk pails, sanitary, 48; small topped, 48. Milker, factor in contamination of milk, 51. Milking-machines, 36, 50. Mold on butter, 177; on cheese, 179. O. Odors, absorption of, 56, 58. Oidium lactis, 186. Oleomargarine, 152. P. Pasteurization, 120; efficiency of, 133; purpose of, 123; methods of, 125. Pasteurized milk, fermentations in, 124. Pasteurizing machines, tests of, 130. Process butter, 152. Ptomaine poisoning, 81. Pure cultures, 25. R. Rabies, 75. Reduction test, 213. Rennet, 170. Ropy fermentation, 94. Roquefort cheese, 184. Rusty spot in cheese, 178. S. Salicylic acid, 117. Scarlet fever, 79. Score card for dairies, 198. Sediment test, 210. Skim milk, heating of, 38. Slimy fermentation, 94. Spores of bacteria, 10. Stalls, 46. Starters, 143; for cheese, 167; propagation of, 146. Sterilization, 21, 134. Stilton cheese, 185. Storch test, 39. Straining of milk, 33. Sulphur, 111. Sweet curdling of milk, 92. Swiss cheese, 180. T. Taints, determination of cause of, 58, 103. Temperature effect on growth, 12. Tubercle bacilli, destruction of, 71; in butter, 70; in cheese, 70; in milk, 67. Tuberculin test, 73. Tuberculosis, 64; closed, 70; distribution of disease in animal, 66; economic aspects of, 72; open, 70. Typhoid fever, 76. U. Udder, inflammation, 75; invasion of by bacteria, 30; number and kind of bacteria from, 32; structure of, 30; washing of, 47; cleaning of, 39. Utensils, contamination from, 34. W. Water, effect on butter, 153; supply, 59; testing of, 60. Whey, heating of, 38. Wisconsin curd test, 104. Y. Yeast fermentation, 96. Yoghurt, 101.