08;
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, bovi