1276 



EXPERIMENT STATION RECORD. 



Paga 



Middlings, analyses, Vt 465 



ground, analyses, Can 969 



{See also Wheat, Rye, etc.) 



Midges, gall, notes 351 



Midzu ame, analysis 60 



Miescher's sacs, notes 552 



Millc, acid and base forming elements in 763 



acidity, notes 372 



adulteration, detection 707,811 



albumin, mono-amino acids of 979 



analyses 177, 178, 373, 412, 764, 1063, 1163 



Conn. State 864 



analysis, apparatus for 510 



as affected by carbon dioxid, N.Y. 



State 573 



freezing, Vt . .-. 274 



stable practices 199 



bacteria in 178, 274, 373 



bacterial content as affected by milk- 

 ing machines, Conn.Storrs 370 



bactericidal properties 276 



bacteriological examinations 1176, 1179 



biological and biochemical studies. . 371, 372 



bitter, investigations 76, 1179 



carabaos', analyses 1063 



carbonated, notes, U.S.D.A 1093 



care of 271,375,779 



casein compound in, separation 471 



from different animals, compo- 

 sition 276 



variations in 776 



certified, production 1177 



chemistry, bibliography 276 



of 1075,1176 



review of literature 276 



clean, production 779 



coagulation l)y rennet as affected by 



various salts 777, 1076 



colorimeter, description 113 



commercial classes of, U.S.D.A .373 



composition 470, 574. 778, 1075 



as affected by— 



di-sease, U.S.D.A 373 



food 75 



protein, Pa-. 876 



rations 470 



of different breeds, Pa . . . 879 



relation to standards 471 



variations in 573 



Pa 879 



condensed, analyses 979, 1063 



manufacture, 111 276 



studies 295 



cost of production 473 



N.J 680,1075 



depots, sanitary inspection, U.S.D.A. 373 



determination of benzoates in 178 



casein in, Wis 707 



dry matter in 112 



diastases in 372 



dirty, relation to disease, U.S.D.A 373 



emulsion for calves 468 



enzyms, studies .371, 979 



N.Y. State 1170 



fat as affected by food 75 



content, studies 1078 



cost of production, Nebr 679 



Page. 

 Milk fat, hydrolysis of, as affected by coloring 



matters 766 



lactic-acid free, analyses 470 



new constant for 914 



purity, judging 1010 



refraction 880 



relation to volatile acids 76 



(See also Fat.) 



ferments as affected by pasteurization 681 



soluble, treatise \ . . 777 



fever, chronic, treatment 884 



disease resembling 684, 785 



etiology 81 



in cows 580 



pigs 887 



treatment 82, 1184 



N.J 695 



for infants, hygienic production 978 



pigs 1172 



formation of slime in 778 



from tuberculous cows, sterilization. . 573 



frozen, effect on butter, Vt 274 



germicidal properties 1 176 



glands, histology and bibliography ... 470 



goats', analyses 163, 471, 681, 979, 1063 



iron content 459 



relation to Malta fever 1175 



grading, N.H 275 



granulated, analyses. Mass 1065 



Wis 970 



growth of bacteria in 681 



handbook 471 



hemolytic substances in 275 



high-grade, production 879 



homogenization 178 



homogenized, feeding value 568 



human, analyses 1063 



hygiene, book 275 



industry, exposition at Milan 574 



inspection in Brunswick 472 



Canada 779 



Denmark 880 



Glasgow 882 



the South 199 



Wisconsin 472 



iron content 459 



leucocytes in 174, 1176 



market, classification 1177 



marketing 1092 



nitrogenous substances in 776 



noodles, examination 1110 



of newly calved cows, investigations. . 778 



oxidation experiments 412 



pails, covered, tests 779 



Conn.Storrs 371 



pasteurization 1177 



U.S.D.A 177,373 



temperatures 1076 



pasteurized, detection. Wis 178 



for cheese making 880 



relation to tuberculosis. . 1077 



perhydrase, preparation and use 472 



powder, bacteriological examinations. 175 



preparations, bacteriological analyses 881 

 preservation — 



with formaldehyde 275 



hydrogen peroxid 275, 472 



