tures, 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.

Glaesler, 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.