Chapter I. Structure of the bacteria and conditions governing their development and distribution 1
Chapter II. Methods of studying bacteria 13
Chapter III. Contamination of milk 19
Chapter IV. Fermentations in milk and their treatment 62
Chapter V. Relation of disease-bacteria to milk 82
Diseases transmissible from animal to man through diseased milk 84
Diseases transmissible to man through infection of milk after withdrawal 94
Chapter VI. Preservation of milk for commercial purposes 102
Chapter VII. Bacteria and butter making 134
Bacterial defects in butter 156
Chapter VIII. Bacteria in cheese 160
Influence Of bacteria in normal cheese processes 160
Influence of bacteria in abnormal cheese processes 182