CONTENTS.
Chapter I. Structure of the bacteria and conditions governing their development and distribution [1]
Chapter II. Methods of studying bacteria [13]
Chapter III. Contamination of milk [19]
Chapter IV. Fermentations in milk and their treatment [62]
Chapter V. Relation of disease-bacteria to milk [82]
Diseases transmissible from animal to man through diseased milk [84]
Diseases transmissible to man through infection of milk after withdrawal [94]
Chapter VI. Preservation of milk for commercial purposes [102]
Chapter VII. Bacteria and butter making [134]
Bacterial defects in butter [156]
Chapter VIII. Bacteria in cheese [160]
Influence Of bacteria in normal cheese processes [160]
Influence of bacteria in abnormal cheese processes [182]