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.