Acid, effect of, on churning,137;in butter-making,138.Acid test,52.Aeration of milk,59.Aerobic bacteria,7.Alcoholic fermentation in milk,72.Anaerobic bacteria,7.Animal, influence of, on milk infection,34.Animal odor,56.Anthrax,94.Antiseptics,9,88.Aroma, of butter,140.Bacillus: definition of,2.acidi lactici,64;cyaneo-fuscus,188;cyanogenus,74;foetidus lactis,157;lactis aerogenes,65;lactis erythrogenes,74;lactis saponacei,67;lactis viscosus,71;nobilis,162,174;prodigiosus,74;rudensis,188;synxanthus,75;tuberculosis,84.Bacteria:on hairs,35;kinds in milk,63;in barn air,42;in milk pails,27;in butter,154;classification of,4;in cheese,160;culture of,17;in cream,128;discovery of,1;external conditions affecting,8;form of,2;in butter,142;in butter-making,127;in centrifuge slime,39;In fore milk,28;in rennet,163;In separator slime,39;manure,37;number of, in milk,50.Distribution of:milk of American cities,50;European cities,50;in relation to cheese,168.Of disease:anthrax,94;cholera,98;diphtheria,99;lockjaw,94;toxic,100;tuberculosis,84;typhoid fever,98.Methods of study of:culture,15;culture media,13;isolation,14.Bitter butter,158;cheese,189;milk,72.Bloody milk,74.Blue cheese,191;milk,74.Bovine tuberculosis,84.Brie cheese,182.Butter:bacteria in,154;bitter,158;"cowy,"157;fishy,159;lardy,157;moldy,158;mottled,156;oily,158;putrid,156;rancid,155;tallowy,157;turnip flavor in,157.Making:aroma,140;flavor in,140;pure culture,143;in ripening of cream,136.Butyric acid fermentation,69.By-products of factory, methods of preserving,25.Casease,68.Caseone,68.Centrifugal force, cleaning milk by,38.Cheese:bacterial flora of,168;bitter,189;blue,187;Brie,182;Edam,72,162;Emmenthaler,185;flavor of,179;gassy fermentations in,183;Gorgonzola,180;molds on,191;mottled,189;"nissler,"185;poisonous,192;putrid,190;ripening of moldy,180;ripening of soft,181;Roquefort,180;rusty spot in,188;Stilton,180;Swiss,185.Making and curing:chemical changes in curing,166;influence of temperature on curing,169;influence of rennet,177;physical changes in curing,165;prevention of defects,193;starters in,161;temperature in relation to bacterial influence,169.Theories of curing:digestive,173;galactase,175,177;lactic acid,174.Chemical changes in cheese-ripening,166.Chemical disinfectants in milk:bleaching powder,81;corrosive sublimate,81;formalin,80;sulfur,80;whitewash,81;vitriol,81.Chemical preservatives,80.Children, milk for,45.Cholera in milk,98.Classification by separator,38.Coccus, definition of,2.Cold, influence on bacteria,8,48.Contamination of milk through disease germs,95,191.Covered milk pails,41.Cream, bacterial changes in,135;mechanical causes for bacteria in,135;pasteurized,113;restoration of consistency of pasteurized,132.Ripening of,136;advantage of pure cultures in,144;by natural starters,142;characteristics of pure cultures in,145;objections to pure cultures in,146;principles of pure cultures in,143;propagation of pure cultures,151;purity of commercial starters,150;home-made starters in,146.Creaming methods,134.Curd test,76.Dairy utensils a source of contamination,21.Diarrhoeal diseases,100.Digesting bacteria,67.Digestibility of heated milk,111.Diphtheria,99.Dirt in milk,34.Dirt, exclusion of,36.Disease germs in milk,95;effect of heat on,91;origin of,83.Disinfectants,9:carbolic acid,81;chloride of lime,81;corrosive sublimate,81;formalin,80;sulfur,80;vitriol salts,81;whitewash,79.Disinfectants in milk:alkaline salts,106;boracic acid,106;formalin,106;preservaline,107;salicylic acid,106.Domestic pasteurizing apparatus,119.Drugs, taints in milk due to,56.Drying, effect of,8.Edam cheese,72,162.Emmenthaler cheese,185.Endospores,3.Enzyms,10.Factory by-products,22;treatment of,25.Farrington alkaline tablet,52.Fecal bacteria, effect of, on butter,35.Fermentation:In cheese: gassy,183.In milk:alcoholic,72;bitter,72;blue,74;butyric,69;digesting,67;gassy,66;kephir,72;koumiss,72;lactic acid,63;lange-wei,72;red,74;ropy,69;slimy,69;soapy,73;souring,63;sweet curdling,67;treatment of,75.Tests,76;Gerber's,76;Walther's,76;Wisconsin curd,76.Filtration of milk,38.Fishy butter,159.Flavor:of butter,140;of cheese,179.Foot and mouth disease,93.Fore milk,28.Formaldehyde,80.Formalin,80.Fruity flavor in cheese,188.Galactase in cheese,175.Gassy fermentations:in cheese,183;in milk,67;in Swiss cheese,167.Gläsler,185.Gorgonzola cheese,180.Growth of bacteria, essential conditions for,4;in milk,46.Hair, bacteria on,35.Heat, influence on bacterial growth,8.Heated milk:characteristics of,109;action toward rennet,112;body,110;digestibility,111;fermentative changes,111;flavor,110;hydrogen peroxid test in,23;Storch's test,23.Hygienic milk, bacteria in,45.Infection of milk:animal,34;dairy utensils,21;fore milk,28;milker,36.Isolation of bacteria, methods of,14.Kephir,72.Koumiss,72.Lactic acid:fermentation in milk,63;theory in cheese-curing,174.Lange-wei,72.Lardy butter,157.Light, action on bacteria,9.Manure, bacteria in,33.Methods:of isolation,14;culture,15.Micrococcus casei amari,189.Microscope, use of,17.Milk:a bacterial food medium,19;bacteria in,48.Disease organisms in:anthrax,94;cholera,98;diphtheria,99;foot and mouth disease,93;poisonous,101;ptomaines,101;scarlet fever,99;tuberculosis,84;typhoid fever,98.Contamination,20:from air,42;from animal odors,55;dirt,34;distinction between bacterial and non-bacterial,57;fore milk,28;infection in factory,59;milker,36;relative importance of various kinds,43;utensils,21.Milk fermentations:alcoholic,72;bitter,72;bloody,74;blue,74;butyric acid,69;gassy,66,167;kephir,72;koumiss,72;lactic acid,63;red,72;ropy,69;slimy,69;soapy,74;souring,63;sweet curdling,67;tests for,76;treatment of,75;yellow,75.Milk, heated:action towards rennet,112;digestibility,111;flavor of,110;fermentative changes in,111;hydrogen peroxid test,110.Milking machines, influence of, on germ content,37.Milk preservation:chemical agents in,106;condensation,107;freezing,108;heat,108;pasteurization,113;sterilization,112.Milk-sugar as bacterial food,19.Mold, in butter,158;in cheese,191.Mottled cheese,189."Nissler" cheese,185.Odors, direct absorption of, in milk,55.Oidium lactis,159.Oily butter,158.Pasteurization of milk;acid test in,128;bacteriological study of,124,126,149;for butter,147;for cheese,162;for direct use,113;of skim milk,25;details of,128;temperature and time limit in,118.Pasteurizing apparatus:continuous flow,122;coolers,131;Danish,123;domestic,119;Farrington,122;intermittant flow,121;Miller,122;Potts,121;regenerator,122;Reid,126;Russell,121;testing rate of flow,124.Penicillium glaucum,159,180,190.Pepsin,10.Physical changes in cheese-ripening,165.Poisonous bacteria:in cheese,192;in milk,100,101.Preservaline,167.Preservation of milk:by exclusion,103;chemical agents,106;condensing,107;filtration,38;freezing,108;pasteurization,112;physical agents,107;sterilization,112.Ptomaine poisoning,101.Pure cultures,15.Pure culture starters:advantages of,144;characteristics of,145;home-made cultures compared with,146;propagation of,151.Putrid cheese,190;butter,156.Rancidity in butter,155.Red milk,74.Rennet:action in heated milk,112;bacteria in,163;influence of, on cheese-ripening,177.Restoration of consistency in pasteurized cream,132.Ripening of cheese:moldy cheese,180;soft cheese,181.Of cream,136;artificial starters,143;natural starters,142;principles of pure culture starters in,143.Ropy milk,69.Roquefort cheese,180.Rusty spot in cheese,190.Rusty cans: effect of, on acidity,53.Sanitary milk,45,104.Sanitary pails,41.Scarlet fever in milk,99.Separator slime:bacteria in,39;tubercle bacillus in,93.Scalded layer, resistance of bacteria in,91.Skim-milk, a distributor of disease,96.Slimy milk,69.Soapy milk,74.Soft cheese, ripening of,186.Sources of contamination in milk:barn air,42;dairy utensils,21;dirt from animals,34;factory cans,25;fore-milk,28;milker,36.Souring of milk,63.Spirillum, definition of,2.Spores,3.Starters:in cheese-making,161;in butter-making,142;propagation of,151;pure cultures in cream-ripening,143.Sterilization of milk,112.Streptococcus Hollandicus,72,162.Stilton cheese,181.Storch's test,23.Sulfur as a disinfectant,81.Sweet curdling milk,68.Sweet flavor in cheese,188.Swiss cheese,177;gassy fermentations in,24,185.Taints, absorption of,55.Taints, bacterial vs. physical,58.Taints in milk, absorption of,55.Taints, use of starters in overcoming,79.Taints in butter:putrid,156;rancidity,155;turnip flavor,157.Tallowy butter,157.Temperature:effect on bacterial development,6,48;effect of low,108;effect of high,108;and time limit in milk pasteurization,113.Tests for milk:fermentation,76;Storch's,23;acid,52.Theories in cheese-curing:digestive,171;galactase,175,177;lactic acid,174.Trypsin,10.Tubercle bacillus:in milk,88;in separator slime,93;thermal death limits,117.Tuberculin test,86.Tuberculosis, bovine,84.Turnip flavor in butter,157.Typhoid fever,98.Tyrogen,162.Tyrotoxicon,101,190.Udder:artificial introduction of bacteria into,32;milk germ-free in,19;infection of,28;washing,89;tuberculosis in,87.Viscogen,132.Water: as a source of infection,61.Whey, pollution of vats,23;method of preserving,25;treatment of, in vats,25.Whitewash,81.Wisconsin curd test,76.Yeasts:alcoholic ferments in milk,73;fruity flavor in cheese,186;gassy due to yeasts,186;in bitter cheese,189;in canned butter,159;kephir,72.