MILK-H.UTKKIA. 1IUTTER-BACTERI A, CI I KF.SK-1'..U TKRI A, M KAT-BACTERI A. 259 



I'oi). GAGE, STEPHEN DE M. Bacteriological Studies 

 at the Lawrence Experiment Station, with 

 special reference to the determination of B. 

 coli. ,13d An. Rep. St. Bd. of Health of 

 Mass., for 1901. pp. 307-420. Also a sepa- 

 rate, pp. 26. 



('01). MIGULA, W. Compendium tier bakteriologis- 

 chen Wasseruntersuchung nebst vollstaen- 

 diger Uebersicht der Trinkwasserbakterien. 

 O. Nemnich, Wiesbaden, 1901, pp. VH, 440, 

 with 2 plates. 



('02). 

 ('03)- 



('03). 



('03). 

 ('03). 

 ('04). 

 ('04). 



MACFADYEN. See xxxui. 



JORDAN, EDWIN OAKES. The kinds of Bacteria 



found in river water. Journal of Hygiene, 



vol. in. No. i, 1903. Also a separate, pp. 



1-27. 

 IMMENDORF, H. Ueber Stallmist-Bewahrung 



(Konservierung) mit Chemischen Mitteln. 



Berlin, Mitt. d. Landw. Ges., Bd. xvm, 1903. 



pp. 99-101. 



SCHUEDER. See xvm. 

 WINSLOW AND NIBECKER. See xvn. 

 GAGE AND ADAMS. See xvi. 

 STOKES. See xvm. 



XLVII. Milk-Bacteria; Butter-Bacteria; Cheese- 

 Bacteria; Meat-Bacteria. 



('81). JALAN DE LA CROIX. See xxxvin. 



('82). ScHMiDT-MuEHLHEiM. Untersucluingen iiber 

 fadenziehende Milch. Pfliiger's Archiv., 

 1882, Bd. xxvii. pp. 490-510, I fig. 



i '84 1 HUEPPE, FERDINAND. Untersuchungen iiber 

 die Zersetzungen dcr Milch durch Micro- 

 organismen. Mitth. a. d. K. Gesundheits- 

 amte, Bd. n, Berlin, 1884, pp. 309-371. 



('89). MENGE. KARI.. Ueber rothe Milch. Centralb. 

 f. Bakt., vi Bd., 1889, pp. 596-602. 



('89). BAGINSKY. ADOI.F. Rote Milch. Deutsche 

 Medizinal-Zeitung ,1889, No. 9, pp. 106-107. 



I'S'i). BAGINSKY, ADOLF. Zum Grotenfelt'schen 



Bacillus der roten Milch. Deutsche mediz. 



Wochenschrift, 1889, Bd. xv, p. 212. 



This organism was isolated from feces. It liquefied 



gelatin slowly and colored milk a dirty red or red-brown. 



1'iji). CONN, H. W. Ueber einen bittere Milch 

 erzeugenden Micrococcus. Centralb. f. Bakt., 

 ix Bd., 1891, pp. 653-655. 



('91). ADAMETZ, L. Untersuchungen iiber Bacillus 

 lactis viscosus, einen weitverbrerteten milch- 

 wirthschaftliohen Schadling. Berliner land- 

 wirthschaftliche Jahrbiicher, 1891, Bd. xx, 

 pp. 185-207, i plate. Rev. in Centralb. f. 

 Bakt., ix Bd., 1891, pp. 698-700. 



('ijji. XENCKI. L.. ET ZAWADZKI, J. Stir la stenlisi 

 tion du lait. Arch, des Sci. Biol. publiees 

 par L'institut Imperial de Med. Exp. a St. 

 Petersbourg. T. I, 1802, pp. 371-397. 



Contains a bibliography of .sonumbers. 



('93). I>i ii \i \, E. Stir le role protecteur de-; 

 microbes dans la creme et les fromages. 

 Ann. de I'ln^t. I'a-tmr. T. vu. 1893, pp. 



305-324. 



BLEISCH, MAX. Ueber bittciv Milch inn! dk- 

 Sterilisierung der Milch durch Erhitzen 

 unter Luftabschluss. Zeitschr. f. Hyg., 1893, 

 Bd. xni, pp. 81-99. 



('94). BORDONI-UFFREDUZZI, Guioo. Ein Fall von 



fuchsinahnlicher Bakterienfarbung des 



Fleisches. Hygien. Rundschau., 1894, Bd. 



IV, pp. 12-14. 

 ('94). v. KLECKI, VALERIAN. Ueber einige aus ran- 



ziger Butter kultivierte Mikroorganismen. 



Centralb. f. Bakt., Bd. xv, 1894, pp. 354-362. 

 ('94). LEICHMANN, G. Ueber eine schleimige Garung 



der Milch. Landw. Ver.-Stat., Bd. XLIII, 



1894, pp. 375-398. Rev. in Centralb. f. Bakt., 



Bd. xvi, 1894, pp. 122-123. 

 ('94). RUSSELL, H. L. Outlines of dairy Bacteriology, 



pp_. vi, 186, 1894. Pub. by author. Madison, 



Wisconsin. 

 ('94). PAMMEL, L. H. An aromatic bacillus of cheese 



(Bacillus aromaticus n. sp. ). Extracts from 



the Iowa Agricultural Exp. Station, Bull. 



No. 21. 1894, pp. 1-5. Rev. in Centralb. f. 



Bakt., Bd. xvi, 1894, p. 128. 

 ('94). WEIGMANN, H., UND ZIRN, GG. Ueber "seifige"' 



Milch. Centralb. f. Bakt.. Bd. xv, 1894, pp. 



463-470. rait 2 Abbildungen. 

 ('94). DUCLAUX, EMILE. Le lait; etudes chimiques 



et microbiologiques. 2 tirage, augmente de 



notes sur le role des microbes et sur les 



phosphates du lait. 376 pp., 121110. Paris, 



J. B. Bailliere & fils.. 1894. 

 ('94). HENRICI, H. Beitrag zur Bakterienflora des 



Kases. Arb. a. d. bact. Inst. d. tech. Ffoch- 



schule 7u Karlsruhe, Bd. I, Heft I, 1894, 



pp. i-no. 



('95). RABINOWITSCH. See xxxiv. 

 C'9S)- JOLLES, MAX, u. WINKI.ER. FERDINAND. Bak- 



teriologische Studien iiber Margarin uncl 



Margarinproductes. Zeitschr. f. Hyg., Bd. 



xx, 1895, pp. 60-108. 



The bacterial content of margarin products is slight in 

 comparison with that of natural butter. 



('95). CONN, H. W. Bacteria in the dairy, vr. Ex- 

 periments in ripening cream with Bacillus 

 No. 41. 7th Ann. Rep. of the Storrs Ag. 

 Ex. Station for 1894, pp. 57-68. Middletown, 

 Conn., 1895. 



('96). CONN, H. W. The relation of pure cultures to 

 the acid, flavor, and aroyia of butter. Cen- 

 tralb. f. Bakt., 2 Abt., Bd. 11, 1806, pp. 409- 



415. 



('97). CONN. H. W. Butter aroma. Centralb. f. 



Bakt., 2 Abt.. Bd. in. 1897. pp. 177-179. 

 ('09). MAASZEN, ALBERT. Fruobtatherbildende Bak- 



terien. Arb. a. d. k. Gesundheitsamte, Bd. 



xv, Berlin. 1899, pp. 500-513, 3 pi. from 



photomicrographs. 



The plates and text deal largely with Bacillus esterifi- 

 caus, B. ester fluorescens and B. priepolleus. There are 

 numerous references to literature. 



('59). MOORE, V. A.. AND WARD, A. R. An inquiry 

 concerning the source of gas and taint-pro- 

 clurini; bacteria in cheese curd. Bull. No. 

 158, Cornell Univ. Agr. Exp. Station, 1899, 

 pp. 221-237. i plate. 



('99). WARD. ARCHIBALD R. Ropiness in milk and 

 cream. Curnell Univ. Agr. Exp. Sta. Dairy 

 Div. Bui. 165, 1899, pp. 395-412, 4 figs. 

 Ropiuess attributed to Bacillus lactisviscu-n- 



i 'Hi. STADLER. See xxxvin. 



\\"EBEK, A. Die Bakti-rien der srigenannten 



sterilisirteii Milch des Handles ihre biolo- 

 gischen Eigenschaften. etc. Arb. a. d. k. 

 Gesundheitsamte, Bd. xvn, 1900, pp. 108-155. 

 With bibliography of 225 titles. 



