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]
CHAPTER I.
STRUCTURE OF THE BACTERIA AND CONDITIONS GOVERNING THEIR DEVELOPMENT AND DISTRIBUTION.
Before one can gain any intelligent conception of the manner in which bacteria affect dairying, it is first necessary to know something of the life history of these organisms in general, how they live, move and react toward their environment.
Nature of Bacteria. Toadstools, smuts, rusts and mildews are known to even the casual observer, because they are of evident size. Their plant-like nature can be more readily understood from their general structure and habits of life. The bacteria, however, are so small, that under ordinary conditions, they only become evident to our unaided senses by the by-products of their activity.