Outlines of dairy bacteriology, 10th edition / A concise manual for the use of students in dairying

by H. L. Russell; E. G. Hastings

Abnormal fermentations, overcoming of, [108].
Abortion, contagious, [75].
Acid, amount of formed in milk, [84].
Acidity test, [211].
Actinomycosis, [75].
Aeration of milk, [55].
Aerobic bacteria, [13].
Air, contamination of milk from, [51].
Alcohol test, [213].
Alcoholic fermentation, [96].
Anaerobic bacteria, [13].
Animal, contamination of milk from, [42].
Anthrax, [75].
Antiseptics, [16], [117].
B.
Bacillus Bulgaricus, [89], [101].
Bacillus lactis acidi, [86].
Bacteria, aerobic, [13];
anaerobic, [13];
culture media for, [20];
desirable acid-forming, [86];
determining number of, [22];
distribution of, [18];
effect of cold on, [14];
effect of heat on, [15];
food of, [12];
forms of, [8];
manner of growth of, [9];
movement of, [11];
nature of, [8];
parasitic, [11];
products of, [17];
pure cultures of, [25];
rate of growth of, [13];
relation to air, [13];
relation to chemicals, [16];
relation to drying, [15];
relation to light, [16];
relation to temperature, [12];
size of, [9];
saprophytic, [11];
spores of, [10];
types of acid-forming, [86];
undesirable acid-forming, [90].
Bedding, [47].
Bitter fermentation, [97].
Bleaching powder, [112].
Bloody milk, [99].
Butter, bacteria in, [154];
bacterial defects in, [156];
cowy odor in, [157];
deterioration of, [155];
fishy, [157];
metallic, [157];
molding of, [157];
preservatives in, [155];
putrid, [156];
source of flavor, [140];
turnip flavored, [156];
types of, [137].
Butter-milk, [100].
Butyric fermentation, [93].
Boric acid, [117].
Borax, [117].
C.
Carbolic acid, [111].
Cheese, abnormal fermentations of, [174];
bitter, [177];
Camembert, [186];
Cheddar, [164];
colored, [178];
flavor production in, [172];
gassy, [174];
Gorgonzola, [185];
Limburger, [187];
moldy, [179];
preservation of by acid, [171];
putrid, [178];
quality of milk for, [162];
ripening of, [169];
Roquefort, [184];
Stilton, [185];
Swiss, [180];
temperature of ripening, [173];
types of, [161].
Children, diseases of, [80].
Chloride of lime, [112].
Cholera, [80].
Cleaning utensils, [39].
Clean milk, production of, [53].
Cold, effect of, on bacteria, [14].
Colored milk, [98].
Condensed milk, [135].
Contagious abortion, [75].
Contamination of milk, from milking machine, [50];
in factory, [59].
Cooling of milk, [54].
Corrosive sublimate, [111].
Cream, control of fermentation of, [142];
pasteurization of, [146];
ripening of, [138];
separators, [36].
Cresol, [111].
Curd test, [104].
Cycle of fermentations, [99].
D.
Deodorants, [109].
Digestive fermentation, [93].
Diphtheria, [79].
Dirt, exclusion of, [44];
removal of from milk, [53].
Disinfectants, [16], [109].
Disinfection, [109].
Distribution of bacteria, [18].
Dried milk, [135].
Drugs, excretion of in milk, [58].
Drying, effect of on bacteria, [15].
E.
Emmenthaler cheese, [180].
Evaporated milk, [134].
F.
Factory by-products, [36];
treatment of, [38].
Feeds, effect of on milk, [57].
Fermentation test, [104].
Fermented milks, [100].
Fly, contamination of milk by, [60];
means of spreading typhoid fever, [78].
Foot and mouth disease, [74].
Fore milk, [31]; rejection of, [34].
Formalin, [112].
G.
Galactase, [172].
Garget, [75].
Germicidal action of milk, [33].
Gorgonzola cheese, [185].
H.
Hairs, bacteria on, [43].
Heat, effect on bacteria, [15].
Heated milk, detection of, [39].
Hydrogen peroxide, [118].
K.
Kefir, [102].
Koumiss, [102].
L.
Lange Wei, [95].
Light, effect on bacteria, [16].
Limburger cheese, [187].
Lime, [110].
Lumpy jaw, [75].
M.
Malta fever, [75].
Market milk, municipal regulations concerning, [190];
pasteurization of, [214].
Milk, acid fermentation of, [83];
aeration of, [55];
affected by feed, [57];
alcoholic fermentation of, [96];
bacterial standards for, [206];
bitter fermentation of, [93];
certified, [202];
butyric fermentation of, [93];
certified, [202], [208];
clarifying of, [115];
condition of when secreted, [29];
contamination of from animal, [42];
from by-products, [36];
from utensils, [34];
contamination of with tubercle bacilli, [67];
cooling of, [54];
creaming of, [136];
culture medium for bacteria, [28];
cycle of fermentation in, [99];
distribution of, [216];
digestive fermentation of, [93];
dirt in, [44];
effect of heat on, [119];
filtration of, [114];
germicidal action of, [33];
grades of, [201];
guaranteed, [201];
inspected, [202];
miscellaneous fermentations of, [98];
pasteurization of, [120];
pasteurization of in home, [131];
preservation of by antiseptics, [117];
preservation of by cold, [116];
relation to children's diseases, [80];
ropy fermentation, [94];
sediments, examination of, [214];
selected, [203];
slimy, [94];
spontaneous fermentation of, [91];
sterilization of, [134];
straining of, [153];
supply of small cities, [217];
sweet curdling fermentation of, [92];
tainted, [56], [58];
temperature standards for, [208];
tests for quality of, [209].
Milk pails, sanitary, [48];
small topped, [48].
Milker, factor in contamination of milk, [51].
Milking-machines, [36], [50].
Mold on butter, [177];
on cheese, [179].
O.
Odors, absorption of, [56], [58].
Oidium lactis, [186].
Oleomargarine, [152].
P.
Pasteurization, [120];
efficiency of, [133];
purpose of, [123];
methods of, [125].
Pasteurized milk, fermentations in, [124].
Pasteurizing machines, tests of, [130].
Process butter, [152].
Ptomaine poisoning, [81].
Pure cultures, [25].
R.
Rabies, [75].
Reduction test, [213].
Rennet, [170].
Ropy fermentation, [94].
Roquefort cheese, [184].
Rusty spot in cheese, [178].
S.
Salicylic acid, [117].
Scarlet fever, [79].
Score card for dairies, [198].
Sediment test, [210].
Skim milk, heating of, [38].
Slimy fermentation, [94].
Spores of bacteria, [10].
Stalls, [46].
Starters, [143];
for cheese, [167];
propagation of, [146].
Sterilization, [21], [134].
Stilton cheese, [185].
Storch test, [39].
Straining of milk, [33].
Sulphur, [111].
Sweet curdling of milk, [92].
Swiss cheese, [180].
T.
Taints, determination of cause of, [58], [103].
Temperature effect on growth, [12].
Tubercle bacilli, destruction of, [71];
in butter, [70];
in cheese, [70];
in milk, [67].
Tuberculin test, [73].
Tuberculosis, [64];
closed, [70];
distribution of disease in animal, [66];
economic aspects of, [72];
open, [70].
Typhoid fever, [76].
U.
Udder, inflammation, [75];
invasion of by bacteria, [30];
number and kind of bacteria from, [32];
structure of, [30];
washing of, [47];
cleaning of, [39].
Utensils, contamination from, [34].
W.
Water, effect on butter, [153];
supply, [59];
testing of, [60].
Whey, heating of, [38].
Wisconsin curd test, [104].
Y.
Yeast fermentation, [96].
Yoghurt, [101].