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, 1