Outlines of Dairy Bacteriology, 8th edition / A Concise Manual for the Use of Students in Dairying

by H. L. Russell

[220] Zeit. f. physiol. Chemie, 10:146.

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INDEX.

Acid, effect of, on churning, [137];
in butter-making, [138].
Acid test, [52].
Aeration of milk, [59].
Aerobic bacteria, [7].
Alcoholic fermentation in milk, [72].
Anaerobic bacteria, [7].
Animal, influence of, on milk infection, [34].
Animal odor, [56].
Anthrax, [94].
Antiseptics, [9], [88].
Aroma, of butter, [140].
Bacillus: definition of, [2].
acidi lactici, [64];
cyaneo-fuscus, [188];
cyanogenus, [74];
foetidus lactis, [157];
lactis aerogenes, [65];
lactis erythrogenes, [74];
lactis saponacei, [67];
lactis viscosus, [71];
nobilis, [162], [174];
prodigiosus, [74];
rudensis, [188];
synxanthus, [75];
tuberculosis, [84].
Bacteria:
on hairs, [35];
kinds in milk, [63];
in barn air, [42];
in milk pails, [27];
in butter, [154];
classification of, [4];
in cheese, [160];
culture of, [17];
in cream, [128];
discovery of, [1];
external conditions affecting, [8];
form of, [2];
in butter, [142];
in butter-making, [127];
in centrifuge slime, [39];
In fore milk, [28];
in rennet, [163];
In separator slime, [39];
manure, [37];
number of, in milk, [50].
Distribution of:
milk of American cities, [50];
European cities, [50];
in relation to cheese, [168].
Of disease:
anthrax, [94];
cholera, [98];
diphtheria, [99];
lockjaw, [94];
toxic, [100];
tuberculosis, [84];
typhoid fever, [98].
Methods of study of:
culture, [15];
culture media, [13];
isolation, [14].
Bitter butter, [158];
cheese, [189];
milk, [72].
Bloody milk, [74].
Blue cheese, [191];
milk, [74].
Bovine tuberculosis, [84].
Brie cheese, [182].
Butter:
bacteria in, [154];
bitter, [158];
"cowy,"[157];
fishy, [159];
lardy, [157];
moldy, [158];
mottled, [156];
oily, [158];
putrid, [156];
rancid, [155];
tallowy, [157];
turnip flavor in, [157].
Making:
aroma, [140];
flavor in, [140];
pure culture, [143];
in ripening of cream, [136].
Butyric acid fermentation, [69].
By-products of factory, methods of preserving, [25].
Casease, [68].
Caseone, [68].
Centrifugal force, cleaning milk by, [38].
Cheese:
bacterial flora of, [168];
bitter, [189];
blue, [187];
Brie, [182];
Edam, [72], [162];
Emmenthaler, [185];
flavor of, [179];
gassy fermentations in, [183];
Gorgonzola, [180];
molds on, [191];
mottled, [189];
"nissler,"[185];
poisonous, [192];
putrid, [190];
ripening of moldy, [180];
ripening of soft, [181];
Roquefort, [180];
rusty spot in, [188];
Stilton, [180];
Swiss, [185].
Making and curing:
chemical changes in curing, [166];
influence of temperature on curing, [169];
influence of rennet, [177];
physical changes in curing, [165];
prevention of defects, [193];
starters in, [161];
temperature in relation to bacterial influence, [169].
Theories of curing:
digestive, [173];
galactase, [175], [177];
lactic acid, [174].
Chemical changes in cheese-ripening, [166].
Chemical disinfectants in milk:
bleaching powder, [81];
corrosive sublimate, [81];
formalin, [80];
sulfur, [80];
whitewash, [81];
vitriol, [81].
Chemical preservatives, [80].
Children, milk for, [45].
Cholera in milk, [98].
Classification by separator, [38].
Coccus, definition of, [2].
Cold, influence on bacteria, [8], [48].
Contamination of milk through disease germs, [95], [191].
Covered milk pails, [41].
Cream, bacterial changes in, [135];
mechanical causes for bacteria in, [135];
pasteurized, [113];
restoration of consistency of pasteurized, [132].
Ripening of, [136];
advantage of pure cultures in, [144];
by natural starters, [142];
characteristics of pure cultures in, [145];
objections to pure cultures in, [146];
principles of pure cultures in, [143];
propagation of pure cultures, [151];
purity of commercial starters, [150];
home-made starters in, [146].
Creaming methods, [134].
Curd test, [76].
Dairy utensils a source of contamination, [21].
Diarrhoeal diseases, [100].
Digesting bacteria, [67].
Digestibility of heated milk, [111].
Diphtheria, [99].
Dirt in milk, [34].
Dirt, exclusion of, [36].
Disease germs in milk, [95];
effect of heat on, [91];
origin of, [83].
Disinfectants, [9]:
carbolic acid, [81];
chloride of lime, [81];
corrosive sublimate, [81];
formalin, [80];
sulfur, [80];
vitriol salts, [81];
whitewash, [79].
Disinfectants in milk:
alkaline salts, [106];
boracic acid, [106];
formalin, [106];
preservaline, [107];
salicylic acid, [106].
Domestic pasteurizing apparatus, [119].
Drugs, taints in milk due to, [56].
Drying, effect of, [8].
Edam cheese, [72], [162].
Emmenthaler cheese, [185].
Endospores, [3].
Enzyms, [10].
Factory by-products, [22];
treatment of, [25].
Farrington alkaline tablet, [52].
Fecal bacteria, effect of, on butter, [35].
Fermentation:
In cheese: gassy, [183].
In milk:
alcoholic, [72];
bitter, [72];
blue, [74];
butyric, [69];
digesting, [67];
gassy, [66];
kephir, [72];
koumiss, [72];
lactic acid, [63];
lange-wei, [72];
red, [74];
ropy, [69];
slimy, [69];
soapy, [73];
souring, [63];
sweet curdling, [67];
treatment of, [75].
Tests, [76];
Gerber's, [76];
Walther's, [76];
Wisconsin curd, [76].
Filtration of milk, [38].
Fishy butter, [159].
Flavor:
of butter, [140];
of cheese, [179].
Foot and mouth disease, [93].
Fore milk, [28].
Formaldehyde, [80].
Formalin, [80].
Fruity flavor in cheese, [188].
Galactase in cheese, [175].
Gassy fermentations:
in cheese, [183];
in milk, [67];
in Swiss cheese, [167].
Gläsler, [185].
Gorgonzola cheese, [180].
Growth of bacteria, essential conditions for, [4];
in milk, [46].
Hair, bacteria on, [35].
Heat, influence on bacterial growth, [8].
Heated milk:
characteristics of, [109];
action toward rennet, [112];
body, [110];
digestibility, [111];
fermentative changes, [111];
flavor, [110];
hydrogen peroxid test in, [23];
Storch's test, [23].
Hygienic milk, bacteria in, [45].
Infection of milk:
animal, [34];
dairy utensils, [21];
fore milk, [28];
milker, [36].
Isolation of bacteria, methods of, [14].
Kephir, [72].
Koumiss, [72].
Lactic acid:
fermentation in milk, [63];
theory in cheese-curing, [174].
Lange-wei, [72].
Lardy butter, [157].
Light, action on bacteria, [9].
Manure, bacteria in, [33].
Methods:
of isolation, [14];
culture, [15].
Micrococcus casei amari, [189].
Microscope, use of, [17].
Milk:
a bacterial food medium, [19];
bacteria in, [48].
Disease organisms in:
anthrax, [94];
cholera, [98];
diphtheria, [99];
foot and mouth disease, [93];
poisonous, [101];
ptomaines, [101];
scarlet fever, [99];
tuberculosis, [84];
typhoid fever, [98].
Contamination, [20]:
from air, [42];
from animal odors, [55];
dirt, [34];
distinction between bacterial and non-bacterial, [57];
fore milk, [28];
infection in factory, [59];
milker, [36];
relative importance of various kinds, [43];
utensils, [21].
Milk fermentations:
alcoholic, [72];
bitter, [72];
bloody, [74];
blue, [74];
butyric acid, [69];
gassy, [66], [167];
kephir, [72];
koumiss, [72];
lactic acid, [63];
red, [72];
ropy, [69];
slimy, [69];
soapy, [74];
souring, [63];
sweet curdling, [67];
tests for, [76];
treatment of, [75];
yellow, [75].
Milk, heated:
action towards rennet, [112];
digestibility, [111];
flavor of, [110];
fermentative changes in, [111];
hydrogen peroxid test, [110].
Milking machines, influence of, on germ content, [37].
Milk preservation:
chemical agents in, [106];
condensation, [107];
freezing, [108];
heat, [108];
pasteurization, [113];
sterilization, [112].
Milk-sugar as bacterial food, [19].
Mold, in butter, [158];
in cheese, [191].
Mottled cheese, [189].
"Nissler" cheese, [185].
Odors, direct absorption of, in milk, [55].
Oidium lactis, [159].
Oily butter, [158].
Pasteurization of milk;
acid test in, [128];
bacteriological study of, [124], [126], [149];
for butter, [147];
for cheese, [162];
for direct use, [113];
of skim milk, [25];
details of, [128];
temperature and time limit in, [118].
Pasteurizing apparatus:
continuous flow, [122];
coolers, [131];
Danish, [123];
domestic, [119];
Farrington, [122];
intermittant flow, [121];
Miller, [122];
Potts, [121];
regenerator, [122];
Reid, [126];
Russell, [121];
testing rate of flow, [124].
Penicillium glaucum, [159], [180], [190].
Pepsin, [10].
Physical changes in cheese-ripening, [165].
Poisonous bacteria:
in cheese, [192];
in milk, [100], [101].
Preservaline, [167].
Preservation of milk:
by exclusion, [103];
chemical agents, [106];
condensing, [107];
filtration, [38];
freezing, [108];
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, bovine, [84].
Turnip flavor in butter, [157].
Typhoid fever, [98].
Tyrogen, [162].
Tyrotoxicon, [101], [190].
Udder:
artificial introduction of bacteria into, [32];
milk germ-free in, [19];
infection of, [28];
washing, [89];
tuberculosis in, [87].
Viscogen, [132].
Water: as a source of infection, [61].
Whey, pollution of vats, [23];
method of preserving, [25];
treatment of, in vats, [25].
Whitewash, [81].
Wisconsin curd test, [76].
Yeasts:
alcoholic ferments in milk, [73];
fruity flavor in cheese, [186];
gassy due to yeasts, [186];
in bitter cheese, [189];
in canned butter, [159];
kephir, [72].