MILK-HACTERIA, BUTTER-BACTERIA, CHEESE-BACTERIA, MEAT-BACTERIA. 259 



('01). GAGE, STEPHEN DE M. Bacteriological Studies 

 at the Lawrence Experiment Station, with 

 special reference to the determination of B. 

 coli. 33d An. Rep. St. Bd. of Health of 

 Mass., for 1901, pp. 397-420. Also a sepa- 

 rate, pp. 26. 



Coi). Micur.A, W. Compendium der bakteriologis- 

 chen Wasseruntersuchung nebst vollstaen- 

 diger Ucbersicht dcr Trinkwasserbakterien. 

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

 with 2 plates. 



('02). 



('03). 



Coj). 



(03). 



(03). 

 ('04). 

 (04). 



MACFADYEN. See xxxm. 



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) mil Chemischen Mitteln. 



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



pp. 99-101. 

 SCHUEDER. See xvm. 



WlNSLOW AND NlBECKER. See XVII. 



GAGE AND ADAMS. See xvi. 

 STOKES. See xvm. 



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

 Bacteria; Meat-Bacteria. 



C8i). JALAN DE LA CROIX. See xxxvm. 



I'Sj). ScHMiDT-MuEHLHEiM. Untersuchungeti iiber 

 fadenziehende Milch. Pfliiger's Archiv., 

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



('84). HuEi'PE, FERDINAND. Untersuchungen iiber 

 die Zersetzungen der Milch durch Micro- 

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

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



('89). MENGE, KARL. Ueber rothe Milch. Centralb. 

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



('89). BAGINSKY, ADOLF. Rote Milch. Deutsche 

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



('89). BAGINSKY, ADOLF. Zum Grotenfelt'schen 



Bacillus der roten Milch. Deutsche mediz. 



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



Tliis organism was isolated from feces. It liquefied 



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



('91). 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 weitverbreketen milch- 

 wirthschaftliohen Schadling. Berliner land- 

 wirthschaftlichc Jahrbiicher, 1891, Bd. XX, 

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

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



('9-0. NENCKI, L., ET ZAWADZKI, J. Sur la sterilisa- 

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

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

 Petersbourg, T. I, 1892, pp. 371-397. 

 Contains a bibliography of 50 numbers. 



('93). DUCLAUX, E. Sur le role protecteur des 

 microbes dans la creme et les fromages. 

 Ann. de I'lnst. Pasteur, T. vn, 1893, pp. 

 305-324- 



('93). BLEISCH, MAX. Ueber bittere Milch mid die 

 Sterilisierung der Milch durch Erhitzen 

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

 Bd. xin, pp. 81-99. 



('94). BORDONI-UFFREDUZZI, GUIDO. 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. 



4 3-47 O > -mit 2 Abbildungen. 

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



et microbiologit|iies. 2 tirage, augmente de 



notes sur le role des microbes et sur les 



phosphates du lait. 376 pp., I2mo. Paris, 



J. B. Bailliere & fils., 1894. 

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



Kiises. Arb. a. d. bact. Inst. d. tech. Hoch- 



schule zu Karlsruhe, Bd. i, Heft i, 1804, 



pp. i-iio. 



('95). RABINOWITSCH. See xxxiv. 

 ('95). JOLLES, MAX, u. WINKI.ER. FERDINAND. Bak- 



teriologische Studien iiber Margarin und 



Margarinproductes. Zeitschr. f. Hyg., Bd. 



xx, 1895, pp. 60-108. 



The bacterial content of margariu products is slight in 

 comparison with that of natural butter. 



('95). CONN, H. W. Bacteria in the dairy, vi. 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 arorna of butter. Cen- 

 tralb. f. Bakt., 2 Abt., Bd. 11, 1896, pp. 409- 

 415. 



('97). CONN, H. W. Butter arorna. Centralb. f. 

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



('59). MAASZEN, ALBERT. Fruohtatherbildende 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 fluoresceus aim B. prjepolleus. There are 

 numerous references to literature. 



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

 concerning the source of gas and taint-pro- 

 ducing 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. Cornell Univ. Agr. Exp. Sta. Dairy 

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

 Ropiness attributed to Bacillus lactisviscosus. 



('99). STADLER. See xxxvui. 



Coo). WEBER, A. Die Bakterien der sogcnannten 



sterilisirten Milch des Handles ihre biolo- 



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



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



With bibliography of 225 titles. 



