I. Milk production and control. (a) Technique. II. Microorganisms in milk and milk products, (a) Coli-aerogenes group. (6) Milk taints and other faults, (c) Bacteriophage. III. Lactic acid and allied fermentations. (a) Bacterial metabolism. (6) Lactic acid bacteria. (c) Fermented milks. (d) Starters, (c) Cheese. (/) Butter. IV. Pasteurization and other processes.