EXPERIMENT STATION BULLETINS. 423 



LITERATURE CITED IN THIS WORK. 



1. Amtlior, C, The Causes of Rancidity of Butter, Zeitschr. fur Analyt. 



Chemie, 38; 10, 1S99. 



2. Bischoff, Ueber Eismilch, Arch. f. Hygiene, 47, §1, 1903. 



3. BrowTie, C. A., Jr., The Chemistry of Rancidity in Butter Fat, Jour. 



Am. Chem. Soc, 21, 975, 1899. 



4. Conn, H. W., C.assification of Dairy Bacteria (H. W. Conn, W. M. Esten, 



W. A. Stocldng), Ann. Rept. Conn. Agr'l Exp. Sta., 1906. 



5. Dean, H. H., et al.. Keeping Qualities of Butter, Ann. Repts. of the 



Ontario Agr'l College and Exp. Farm, 1900. 



6. Duclaux, E., Le Lait, Paris, 1887. 



7. Esten, W. M., and Mason, C. J., Sources of Bacteria in Milk, Bui. 51, 



Conn. Agr'l Exp. Sta., 1908. 



8. Gorini, C, La saumure dans les laiteries au point de vue baeteriologique. 



Revue Gen. du Lait, 4, 73, 1904. 



9. Gray, C. E., Keeping Qua;ities of Butter, U. S. Dept. of Agriculture, 



Bur. of Animal Ind., Bui. 84, 1906. 



10. Hanus, J., and Stocky, A., The Chemical Action of Molds on Butter, 



Ztschr. Untersuch. Nahr. u. Genuss., 3, 606, 1900. 



11. Hastings, E. G., Distribution of Lactose-Fermenting Yeasts in Dairy 



Products, Wise. Agr'l Exp. Sta. Rept., p. 107, 1906. 



12. Hellstroem, F. E., L^eber eine neue Bacilienart, Centr. f. Bakt. II, 6, 



683, 1900. 



13. Jensen, O., Studien ueber das Ranzigwerden der Butter, Centr. f. Bakt., 



II, 8, 11, 1902. 



14. Kinsella, J. A., et al.. Keeping Qualities of Butter, Ann. Repts. New 



Zealand Dept. of Agr., Dairying Division, 1900. 



15. V. Kecki, V., Ueber einige aus ranziger Butter iso'ierte Micro-organ- 



ismen, Centr. f. Bakt. I, 15, 355, 1894. 



16. Krueger, R., Bakteriologisch-Chemische Untersuchung kaesiger Butter, 



Centr. f. Bakt., I, 7, 425, 1890. 



17. Lafar, F., Bacteriologische Studien ueber Butter, Arch. f. Hygiene, 13, 



1, 1891. 



18. Lewandowsky, F., Ueber das Wachstum von Bakterien in Salzloesungen 



von hoher Konzentration, Archiv f. Hygiene 49, 47, 1904. 



19. M'Kay, G. L., The Keeping Quality of Butter, Iowa Agr'l Exp Sta., 



.Bui. 71, 1903. 



20. Melick, C. W., The Effect of Bacteria in Wash Water of Butter, Kansas 



Agr'l Exp. Sta., Bui. 138, 1906. 



21. Pennington, M. E., Bacterial Growth and Chemical Changes in Miik 



Kept at Low Temperatures, Jour, of Biol. Chem., 4, 353, 1908. 



22. Radcliffe, L. G., and Maddocks, W. H., The Constants of Bog Butter 



found in the Peat of Ireland, Jour. Soc. Chem. Indus., 26, 3, 1907. 



23. Rahn, Otto, Die Zersetzung der Fette, Centr. f. Bakt., II, 15/53, 1907. 



24. Reinmann, R., Untersuchungen ueber die Ursachen des Ranzigwer- 



dens der Butter, Centr. f. Bakt., II, 6, 131, 1900. 



25. Reitz, A., Bakteriologische Untersuchungen mit der Stuttgarter Markt- 



und Handelsbutter, Centr. f. Bakt., II, 16, 719, 1906. 



