868 



EXPERIMENT STATION RECOED 



Milk— Continued. 

 fat — continued. 



testing for, (39) 182. 



variation in, (30) 875; (31) 871, 872; (32) 174; 



(30) 571. 

 variations due to time of milking, (34) 670. 

 viscosity, (31) 209. 

 vitamin content, (39) 770. 

 yield, relation to body weight, (29) 374. 

 feeding, bit)liography, (31) 174. 

 fermentation of citric acid in, (26) 112. 

 fermented— 



in infant feeding, (35) 470. 

 notes, (27) 880; (32) 662; (40) 379. 

 preparation, (39) 486. 

 preparation and use, (27) 75. 

 products, composition, (36) 674. 

 stadias. (34) 474. 

 fermenting power, (31) 413. 

 ferments, lipolytic, studies, (32) 20. 

 fever- 

 etiology and pathology, (26) 380. 

 pathology, (34) 184. 

 studies, (27) 185. 

 treatment, (26) 285, 380, 580. 

 first and last drawn, composition, (29) 474; (30) 



178. 

 flavors and odors in relation to chlorin content, 



(38) 112. 

 flow as affected by diuresis, (34) 570. 

 flow, factors affecting, (36) 670. 

 flow, relation to fat content, (31) 174. 

 food value, (29) 564; (31) 656; (39) 282. 

 for calves, (29) 771. 



chickens, (32) 264; (39) 376. 

 growing chicks, (37) 768. 

 infant feeding, composition, (35) 165. 

 infants, (26) 171; (36) 558. 

 infants, analyses, (30) 669. 

 infants and invalids, (39) 883. 

 infants, calcium content, (40) 661, 869. 

 infants in Saxony, (31) 573; (32) 873. 

 young animals, (31) 174. 

 formaldehyde in, detection, (40) 413. 

 fox's, analyses, (38) 577. 

 freezing point, (27) 677; (30) 113; (32) 412; (33) 



203, 414, 504. 

 fresh, detection, (30) 777. 

 freshly drawn, bacteria in, (35) 674. 

 freshly drawn, specific weight, (30) 272. 

 from cows affected with streptococcic mastitis, 



(29) 206. 



cows infected with contagious abortion, 



(32) 677; (33) 774. 

 cows of fresh lactation, detection, (29) 477; 



(30) 180, 475; (32) 674. 



different breeds, protein reactions, (32) 



558. 

 different quarters of udder, (31) 873; (34) 



270. 

 diseased animals, detection, (29) 480. 

 diseased udders, studies, (27) 287, 878. 

 Fargo restaurants, (39) 68. 

 foot-and-mouth diseased cows, (27) 379, 



577; (28) 679; (30) 475, 573; (32) 76. 

 heifers and cows, fat content, (31) 472. 

 individual cows, variations in, (28) 579" 

 pasture-fed cows, (32) 870. 

 sick cows, analyses, (32) 577. 

 sick cows, composition and characteris- 

 tics, (35) 275. 

 slop-fed cows, danger of, (26) 370. 

 tuberculous goats, danger, (27) 683. 

 vaccinated cows, tubercle bacilli in (29) 583. 

 froth dispeller, description, (27) 474., 

 frozen, analyses, (34) 473. 

 frozen, chemical and physical constants, (27) 



473. 

 frozen, investigations, (28) 775, 776. 

 gas formation in, (35) 676. 

 gas-forming bacteria in, (26) 576. 

 germicidal effect of lactic acid in, (33) 460. 

 glands, anatomy of, (30) 178. 

 goat's— 



analyses, (30) 575, 669, 777; (38) 780. 



and its use, (32) 873. 



composition, (29) 376; (31) 374; (34) 708; (37) 



575; (40) 775. 

 composition and examination, (27) 506. 

 composition and uses, (38) 177. 

 composition as aflecte J by stabling, (28)581* 



Milk— Continued, 

 goat's— continued. 



cost of production, (36) 173. 



detection in cow's milk, (33) 504. 



for infant feeding, (37) 570, 575. 



for tuberculosis patients, (35) 166. 



iron content, (27) 677. 



production of, (36) 173; (37) 575. 



secretion as affected by pituitrin injection,. 



(39) 678. 



V. cow's, for infants, (32) 66. 



yields, (30) 572. 

 grading, (35) 677; (36) 176, 274, 874; (38) 479. 

 grading in small cities, (36) 474. 

 growth of Bacterium lactis acidi in, (32) 76. 

 growth of streptococci in, (32) 174. 

 handbook, (26) 779. 

 handling and delivering, (30) 877. 

 handling and delivering, losses in, (32) 370i 

 handling in pint bottles, (32) 575. 

 haptines in, (26) 374. 



heat production in during souring, (26) 872. 

 heated — 



bacterial content, (32) 268. 



detection, (26) 212, 712; (27) 498, 506, 507; (29). 

 612, 806. 



dietetics, (36) 877. 



digestibility, (29) 662. 



loss of nutritive efficiency, (34) 368. 

 hemolytic streptococci in, (35) 680; (40) 478. 

 hexose sugar in, (33) 311. 

 high V. low testing, for cheese making, (34) 473v 

 high-grade, difficulties in making, (33) 473. 

 homogenization, (36) 275. 

 homogenized — 



cheese from, (31) 875. 



digestibility, (32) 768. 



for infants, (36) 568. 



studies, 31, 475. 

 homogenizing experiments, (29) 879. 

 hot-bottled, cooling by forced air, (36) 174. 

 hot, bottling, (33) 382. 

 hot pasteurized, bottling, (31) 275. 

 houses, construction, (34) 789; (36) 390, 788; 



(37) 591. 

 houses for prairie farms, (35) 689. 

 human — 



analyses, (26) 80, 711; (30) 665, 669; (31) 

 258; (35) 316, 557. 



and bovine, differentiation, (26) 507; (31). 

 674; (32) 20. 



antibody content, (29) 778. 



artificial substitute for, (34) 558. 



as affected by cooking, (29) 160; (31) 505. 



as affected by gestation, (39) 280. 



casein of, (39) 668. 



chemistry of, (34) 461. 



cholesterol in, (40) 11. 



complement of, (26) 370. 



composition, (27) 363; (33) 660; (37) 273; 



(40) 775. 



composition and analyses, (33) 65. 



examination, (28) 878. 



fat content, (29) 278. 



fat pigments of, (31) 275. 



green color in, (34) 863. 



hemagglutinins in, (29) 175. 



iron content, (32) 472. 



lactose content, (39) 315. 



nonprotein nitrogen in, determination, (40> 

 509. 



peptid-splitting enzym in, (26) 803. 



peroxidase of, (26) 410. 



protective power against beriberi, (31) 858 



protein content, (31) 413. 



reaction of, (40) 268. 



viscosimetric studies, (27) 811. 

 hydrogen peroxid in, (35) 11. 

 hygiene — 



bibliography, (31) 174. 



for veterinarians, treatise, (30) 276. 



notes, (30) 473. 



principles and practice, (38) 280. 



review of investigations, (32) 76. 



textbook, (31) 676. 



treatise. (29) 877. 

 immunized, use against typhoid fever, (34) 272 

 industrial treatments, (40) 415. 

 industry, history, (40) 879. 

 industry in Wisconsin, (30) 679. 

 infection by pathogenic bacteria, (35) 264. 



