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. Glaesler, 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.