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.

  CHAPTER III Coagulating Materials 29-40   Ferments, 44; Nature of rennet, 45; Preparation of rennet extract, 46; Pepsin, 47; Chemistry of curdling, 48; Use of acid, 49; Robertson's theory, 50; Rennet curd, 51; Hammarsten's theory, 52 Duclaux theory, 53; Bang's theory, 54; Bosworth's theory, 55.   CHAPTER IV Lactic Starters 41-54   Acidifying organisms, 56; Starter, 57; Natural starter, 58; Commercial starter or pure cultures, 59; Manufacturer's directions, 60; Selecting milk, 61; Pasteurization, 62; Containers, 63; Adding cultures, 64; Cleanliness, 65; "Mother" starter or startoline, 66; Examining starter, 67; Second day's propagation, 68; Preparations of larger amount of starter, 69; Amount of mother starter to use, 70 Qualities, 71; How to carry the mother starter, 72 Starter score-cards, 73; Use of starter, 74; The amount of starter to use, 75; Starter lot-card, 76.