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Index
OUTLINES
DAIRY BACTERIOLOGY
A CONCISE MANUAL FOR THE USE OF STUDENTS IN DAIRYING
BY
H. L. RUSSELL
Dean of the College of Agriculture, University of Wisconsin
PREFACE.
CONTENTS.
CHAPTER I.
STRUCTURE OF THE BACTERIA AND CONDITIONS GOVERNING THEIR DEVELOPMENT AND DISTRIBUTION.
CHAPTER II.
METHODS OF STUDYING BACTERIA.
CHAPTER III.
CONTAMINATION OF MILK.
Bacterial content at different periods of milking.
No. of bacteria per cc. in milk kept at different temperatures.
FOOTNOTES:
CHAPTER IV.
FERMENTATIONS IN MILK AND THEIR TREATMENT.
FOOTNOTES:
CHAPTER V.
RELATION OF DISEASE-BACTERIA TO MILK.
DISEASES TRANSMISSIBLE FROM ANIMAL TO MAN THROUGH DISEASED MILK.
DISEASES TRANSMISSIBLE TO MAN THROUGH INFECTION OF MILK AFTER WITHDRAWAL.
FOOTNOTES:
CHAPTER VI.
BACTERIA AND MILK SUPPLIES WITH ESPECIAL REFERENCE TO METHODS OF PRESERVATION.
PRESERVATION OF MILK SUPPLIES.
The bacterial content of milk heated at different temperatures.
FOOTNOTES:
CHAPTER VII.
BACTERIA AND BUTTER-MAKING.
BACTERIAL DEFECTS IN BUTTER.
FOOTNOTES:
CHAPTER VIII.
BACTERIA IN CHEESE.
INFLUENCE OF BACTERIA IN NORMAL CHEESE PROCESSES.
INFLUENCE OF BACTERIA IN ABNORMAL CHEESE PROCESSES.
FOOTNOTES:
INDEX.
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