624 



AGRICULTURAL INDEX 



Milk — Continued , ^ ,, -ntr i. 



Value of Jersey milk as a food. R. M. Wash- 

 burn. Jersey B 36:382 Mr 14 '17 

 Value of milk. E. B. Hart. IST T Prod R 43:542 



Ja 31 '17 -, . „ ,r ^T V, 



Value of milk and its products. R. M. Wash- 

 burn. Jersey Tl 36:1825-6 N 21 '17; Same. 

 Kimball's D F 15:856 D 1 '17 



Value of milk in nutrition. B. B. Hart, il 

 Hoard's D 52:756 D 22 '16 



Values of milk and its products. R. M. Wash- 

 burn. Kimball's D F 16:109 F 15 '18 



War prices and the lack of milk for children. 

 School and Soc (Science Press, Garrison, 

 N. Y. 10c) 6:672-3 D 8 '17 



We must have an abundant supply of milk. 

 H. E. Barnard. Jersey B 36:1947 D 12 '17 



The Welfare departments of the Norton com- 

 pany, the Cadillac company, and the other 

 manufacturing concerns have established 

 milk stations in their plants, and counteract 

 fatigue among their men by giving them a 

 recess twice a day to go out and purchase 

 and drink milk. The usual fatigue points 

 during the day are chosen for these recess 

 periods and the result has been fewer 

 accidents, increased efficiency, and a health- 

 ier more contented body of workmen. At 

 the stands absolute sanitary conditions pre- 

 vail. Like most welfare activities, the milk 

 stations are run at a loss, or at cost.— 

 Business Digest 



What causes ropy milk? Kimball's D F 15: 

 433 Je 15 '17 .„ ^^ . 



What is meant by quality in milk. H. A. 

 Harding and others. Ill Ag Exp C 205:1-16 

 '17; Same. N Y State Ag Exp B 438:459-75 

 '17; Same, bibliog J Dairy Sci 1:199-217 S 

 •17; Same. Cornell Ag Ext B 25:118-34 '17 



What is milk? il Jersey B 36:49-50 Ja 10 '17 



Why is milk our cheapest animal food. Ag 

 Digest 2:660 O '17 



Why milk is easily digested. O. F. Hunziker. 

 Country Gent 82:804 Ap 28 "17 



Why save milk? Cornell Countryman 15:140-1 

 D '17 



Why we should use more milk. C. E. Gapen. 

 il Country Gent 83:3-4+ My 25 '18 



Wide-awake girls learn the care of milk and 

 butter. Mrs W. N. Hutt. Prog F 31:762 Je 

 10 '16 



Wisconsin winter dairv course lessons. Kim- 

 ball's D F 15:184 Mr 15 '17 



Yield of cheese from milk. W. H. Cooper. 

 Country Gent 82:1646 O 27 '17 



Sice also Butter; Cheese; Cows; Cream; 

 Cream separators; Dairy bacteriology: 

 Dairy law; Dairy products; Dairying; Fed- 

 eral milk investigation; Feeding and feeding 

 stuffs — Milk; Kumiss; Lactose; Whey; also 

 headings beginning Milk and Milking 



Analysis 



Application of the cryoscopic method for de- 

 termining added water in milk. J. T. Keis- 

 ter. .J Industrial & Eng Chemistry (Easton, 

 Pa. eOc) 9:862-5 S '17 



Bacteriological methods for market milk an- 

 alysis. R. S. Breed. J Dairy Sci 1:380-2 Ja 

 '18 



Calculation of the nutritive value of milk from 

 routine tests. R. S. Smith. Int Assn Dairy 

 & Milk Inspec Rep 1917:185-9 



Comparison of the proximate and mineral 

 analysis of desiccated skim milk with nor- 

 mal cows' milk. B. P. Harding and H. Ring- 

 strom. J Industrial & Eng Chemistry (Am. 

 Chemical Soc, Easton, Pa. 60c) 10:295-7 Ap 

 •18 



Control of public milk supplies by the use of 

 the microscopic method. R. S. Breed and 

 J. D. Brew, bibliog J Dairy Sci 1:259-71 S 

 '17 



Detection of added water in milk. H. Durand. 

 J Industrial and Eng Chemistry (Am. Chem- 

 ical Soc. Easton, Pa. $6 per yr) 9:44-5 

 Ja '17 



Detection of added water in milk by means of 

 a simplified molecular concentration con- 

 stant. L. W. Ferris. J Industrial & Eng 

 Chemistry (Am. Chemical Soc, Easton, Pa. 

 60c) 9:957-9 O '17 



Rapid volumetric method for approximate 

 estimation of chlorine in milk. B. W. Ham- 

 mer and D. E. Bailey. la Ag Exp Re- 

 search B 41:337-48 '17 



Report on dairy products. L: I. Nurenberg. 

 Assn Oflic Ag Chem J 2,no l,pt 1:8-22 My 

 '16 



Report on separation of nitrogenous sub- 

 stances (milk and cheese). L. S. Palmer. 

 Assn Offic Ag Chem J 2, no l,pt 1:1-3 My '16 



Researcli on the detection of added water in 

 milk. H. Durand and R. Stevenson. J In- 

 dustrial & Eng Chemistry (Am. Chemical 

 Soc, Easton, Pa. 60c> 10:26-30 Ja '18 



So-called neutralization precipitate of cows' 

 milk. L. S. Palmer. Assn Offic Ag Chem J 

 2,no l,pt 1:4-8 My '16 



Standard methods of bacteriological analysis 

 of milk. (Reprinted from the Am. J. Pvib. 

 Health, V. 6, no. 12) lip 25c n.d. Am. assn. 

 of public health, 126 Massachusetts av., 

 Boston 



Study of certain ferments w^ith a view to 

 determining a method for the differentia- 

 tion of pasteurized mill^ from raw milk. 

 R: E. Lee and M. G. Mellon. J Industrial 



6 Eng Chemistry (Easton, Pa. 60c) 9:360-7 

 Ap '17 



Study of the estimation of fat in condensed 

 milk and milk powders. C. H. Biesterfeld 

 and O. L. Evenson. il J Industrial & Eng 

 Chemistry (Am. Chemical Soc, Easton, Pa. 

 60c) 9:111-14 D '17 



Substitute for litmus for use in milk cul- 

 tures. W: M. Clark and H. A. Lubs. J Ag 

 Research 10:105-11 Jl 16 '17 



System of recording and tabulating the analy- 

 ses of samples of milk collected by the 

 Massachusetts state department of health; 

 with diiscussion. H. C. Lythgoe. Int Assn 

 Dairy & Milk Inspec Rep 1916:239-58 



Bacteriology 



Ability- of colon bacilli to survive pasteuri- 

 zation. S. H: Ay res and W. T. Johnson, 

 jr. bibliog J Ag Research 3:401-10 F '15 



Advantages of a carbohydrate medium in the 

 routine bacterial examination of milk. J. M. 

 Sherman, il J Bact 1:481-8 S '16 



Advantages of using milk of low bacterial 

 content in studying the phenomena of lactic 

 fermentation. R. Burri and G. Hohl. Int 

 R Sci & Prac Ag 7, no 4:596-7 Ap '16 



Agglutination test as a means of studying 

 the presence of bacterium abortus in milk. 

 L. H. Cooledge. J Ag Research 5:871-5 F 



7 '16 



Bacteria and bacterial testing. N Y Prod R 

 44:146-7 My 23 '17 



Bacteria in milk. Hoard's D 54:342 O 5 '17 



Bacteria in milk. G. S. Ellis. Country Gent 

 81:177 Ja 22 '16 



Bacteria of milk and milk products. D. H. 

 Jones, il Ontario Ag Dept B 265:27-34 '18 



Bacteria of milk freshly drawn from normal 

 udders. C. P. Fitch. Am Vet M Assn J 49: 

 708-9 Ag '16 



Bacterial activities in milk products. H. A. 

 Harding. Pa Ag Dept Dairy B v 15:8-10 O '17 



Bacterial content of milk in winter. J. Van- 

 derleck. J Ag (Quebec) 21:141 Mr '18 



Bacterial testing versus dairy inspection. 

 C: E. North. Hoard's D 55:496 Ap 5 '18 



Bacteriological counts of milk in New York 

 .=;tate cities. State bureau of municipal in- 

 formation, Conference of mayors. 8p '17 



Obtainable only thru PuMic affairs in- 

 formation service, 958-964 University av., 

 N.Y. (Typew 40c) 



Bacteriology of foods. E. O. .lordan. Creamery 

 5:20-2 Je '17 



Bacteriology of foods. F. H. Slick; B. O. Jor- 

 dan. Creamery 5:30-1 Jl '17 



Brief note on the use of gentian violet in pre- 

 sumptive tests for b. coli in milk with ref- 

 ererice to sporulating anaerobes. I. C. Hall 

 and L. J. Ellefson. bibliog J Bact 3:355-60 

 Jl '18 



Cheesemakers' biggest problem. C. S. Phelps. 

 Hoard's D 51:866 Je 23 '16 



Colon bacteria and streptococci and their 

 significance in milk. L. A. Rogers and 

 others. Creamery 4:11-15 Mv '16 



