Moreover, it must be impressed upon the consumer that all of these improvements, not only on the farm where the milk is produced, but in the hands of the distributing companies in the cities, involve much expense, and cannot be carried out, unless the consumer is willing to pay their cost. More objection seems to be raised over an increase in the price of milk than any other food stuff. The consumer therefore needs education along the line of higher prices for milk. Dairy products of all types have increased much in value in recent years, so that at present prices milk, sold directly as milk, is relatively cheaper than in any form, when prevailing prices are compared with those that obtained a decade ago. INDEX. 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.