The Bacillus of Long Life / A Manual of the Preparation and Souring of Milk for Dietary Purposes, Together with an Historical Account of the Use of Fermented Milks, from the Earliest Times to the Present Day, and Their Wonderful Effect in the Prolonging of Human Existence

by Loudon M. Douglas

CONTENTS

CHAPTER		PAGE
I.—	Introductory—Historical	[1]
II.—	Fermented Milks	[15]
III.—	The Chemistry of Milk	[47]
IV.—	Handling of Milk	[68]
V.—	The Bacteriology of Fermented or Soured Milk	[84]
VI.—	The Preparation of Soured Milk in the House	[125]
VII.—	The Preparation of Soured Milk in the Dairy	[139]
VIII.—	Soured Milk in Health and Disease	[151]
	Index	[165]

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