THE MILK IN ITS RELATION TO CHEESE 5-28
Factors affecting the quality, 6; Chemical composition, 7;
Factors causing variation in composition, 8; Milk
constituents, 9; Water, 10; Fat, 11; Casein, 12;
Milk-sugar, 13; Albumin, 14; Ash, 15; Enzymes, 16; The
flavor of feeds eaten by the cow, 17; Absorption of odors,
18; Effect of condition of the cow, 19; Bacteria in the
milk, 20; Groups of bacteria in milk, 21; Acid
fermentation of milk, 22; Bacterium lactis-acidi group,
23; Colon-aërogenes group, 24; Acid peptonizing group, 25;
Bacillus bulgaricus group, 26; Acid cocci or weak
acid-producers, 27; Peptonizing organisms, 28; Inert
types, 29; Alkali-producing bacteria, 30; Butyric
fermenting types, 31; Molds and yeasts, 32; Bacterial
contamination of milk, 33; Germicidal effect of milk, 34;
Sources and control of bacteria in milk, 35; The cow, 36;
Stable air, 37; The milker, 38; Utensils, 39; The factory,
40; The control of bacteria, 41; Fermentation test, 42;
The sediment test, 43.