, 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 cul