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.