974 



EXPERIMENT STATION RECORD. 



Milk— Continued. Page, 



as affected by bacterial flora of 



feeding stuffs 75 



as affected by cattle diseases. 478, 577 



bacterial contamination 577 



biological analysis, treatise 312 



biology ^ 854 



biorized, notes 77, 2G9 



biorizing 473 



blue, bacteriology of, Iowa 775 



boiled, detection 413 



boiled, for infants 857 



canning industry in United 



States 210 



cans, notes, U.S.D.A 590 



cans, ordinary v. Insulated 270 



care on the farm 473 



casein and fat contents, rela- 

 tion 270 



chemistry of, N.Y.State 606 



chloroformic coagulation of 472 



clarification 873 



clotting investigations 174 



coagulation by rennet 503 



composition 412 



composition, N.Y.State 607 



composition, variations in 369 



condensed, bacterial content 873 



condensed, in tropical climates- 675 



cooling box, notes, U.S.D.A 590 



cost of production 368, 471 



curd as an index of food value, 



Md 558 



curdling during thunderstorms- 873 



detection of Bacillus abortus in- 674 



digestibility 768 



distribution, relation to public 



health 76 



dried, as a food for infants 760 



dried, bacterial content 873 



enzym reactions 299 



enzyms in 411 



expansion of, U.S.D.A 471 



fat content at various stages of 



milking 75 



fat, determination of hardness — 413 



fat factors in 368 



fat, isolation o2 growth-stimu- 

 lating substances in 360 



fat pigments, investigations, Mo_ 18 



fat, specific heat, Iowa 715 



fat, variation in, MicTi 174 



(See also Fat.) 



fermented, notes 662 



ferments, lipolytic, studies 20 



for chickens 264 



for infants in Saxony 873 



freezing point 412 



from animals infected with con- 

 tagious abortion, Mich 677 



from cows of fresh lactation, de- 

 tection 674 



from different breeds, protein 



reactions, Md 558 



from foot-and-mouth diseased 



cows 76 



from pasture-fed cows 870 



Milk — Continued. Page. 



from sick cows, analyses 577 



goat's, and its use 873 



goat's V. cow's, for infants 66 



growth of Bacterium lactia acidi 



in 76 



growth of streptococci in 174 



handling and delivery, losses in- 370 



handling in pint bottles 575 



heated, bacterial content 268 



homogenized, digestibility 768 



human and cow's, differentia- 

 tion 20 



human, iron content 472 



hygiene, review of investiga- 

 tions 76 



inspection in Oregon 778 



iron content 370, 472 



judging 413 



machine and hand drawn, bac- 

 terial content, Can 470 



machine drawn, bacterial con- 

 tent. Ky 673 



manual 660 



marketing 874 



nonlactose fermenters In 472 



pasteurization 268 



pasteurization in bottles 576 



pasteurization in bottles, Iowa_ 575 



pathogenic bacteria in 473 



peroxidase reactions 412 



poisoning due to staphylococci 



in udder 872 



preservation 576 



preserved, food value 662 



preserved with formalin, for 



calves, Mich 669 



prices paid to farmers 674 



production and care, U.S.D.A — 575 

 production as affected by cattle 



ticks, U.S.D.A 581, 681 



production, notes 574 



production, relation to age in 



cattle 575 



products, specific heat, Iowa 715 



recording associations in Den- 

 mark 674 



reductase test 809 



reindeer, analyses 577 



relation to septic sore t'nroat 269 



relation to tonsillitis epidemics- 577 



relation to tuberculosis 472 



sampling, Ind 672 



sanitary, production- 370, 472, 473, 775 



sanitary, production, Md 175 



secretion as affected by diuresis 74 

 secretion as affected by pitui- 

 tary extract 268, 871 



secretion, physiology of 173 



sheep's, composition 472 



skimmed. (See Skim milk.) 



specific heat, Iowa 715 



standards, municipal, notes 871 



sterile, bacterial content 872 



sterilization by electricity 77, 269 



sterilization by ultraviolet rays_ 88 



sterilized, food value 662 



