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.