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.