3 o8 MILK AND ITS HYGIENIC RELATION. 



has been shown in Chap. XIV, restores the property of clotting to 

 heated milk. The flavour of the cheese made after this manner is 

 said to be excellent, and the authors recount the prizes taken by 

 such cheeses at numerous shows for dairy produce. 



REFERENCES IN CHAPTER XX 

 Pathogenic Bacteria in Butter and Cheese 



ANDERSON, ' The Proportion of Bacteria in Top and Bottom Milk,' Journ. 



of Inf. Dis. 1909, vi. 392. 

 BABCOCK AND RUSSELL, ' Conditions affecting the Consistency of Milk : 



Means of Restoring Consistency of Pasteurised Cream./ Rept. of Agric. 



Exp. Stat., Wisconsin, 1903, p. 183. 

 BERG. See Roger, Berg, and Brook I. Davis. 

 BRUHNY. See Sammis and Bruhny. 

 COTTON. See Schroeder and Cotton. 

 DAVIS. See Roger, Berg, and Brook I. Davis. 

 GALTIER, ' Dangers de 1' utilisation des produits tel que le petit lait et le 



fromage obtenu avec le lait des vaches tuberculeuses,' Compt. Rend, de 



I' A cad. de Science, 1887, civ. 1333. 

 HARRISON, ' La duree de la vie du bacille de la tuberculose dans le fromage,' 



quoted in Bureau of Animal Ind., igth Annual Report, 1902, p. 217. 

 HEIM, ' Ueber das Verhalten der Krankheitserreger der Cholera u. Tuber- 



kulose in Milch, Butter, Molkeu. Kase/ Arb. a. d. Kaiserl. Gesundheitsamt, 



1889, v. 294. 

 HORMAN AND MoRGENROTH, ' Weiterc Mitteilungen iiber Tuberkel-bazillen- 



befunde in Butter und Kase,' Hyg. Rund. 1898, viii. 1081-88. 

 LISKA, ' Kase-f abrikation aus pasteurisierter Milch/ Milchw. Zentralb, 1912, 



p. 482. 

 MOHLER, WASHBURN, AND ROGERS, (i) ' The Viability of Tubercle Bacilli in 



Butter/ 26th Rept. of Bureau of Animal Ind. 1909, p. 179. (2) ' The 



Viability of Tubercle Bacilli in Cheese/ 26th Rept. of Bureau of Animal 



Ind. 1909, p. 187. 



MORGENROTH. See Horman and Morgenroth. 

 NEWMAN AND SWITHINBANK, The Bacteriology of Milk, 1903, p. 221. 

 NIEDERSTADT. Quoted by Anderson, as Koch's Jahresb. 1893, iv. 201. 

 RABINOWITCH, ' Verbreitung der Tubercle Bazilli durch Milch und Fleisch/ 



in Cornel's Die 7'uberculose, 1900, i. 123. 

 ROGER, BERG, AND BROOK I. DAVIS, ' The Temperature of Pasteurisation for 



Butter-making/ Bureau of Animal Ind. Circ. 189, 1912. 

 ROGERS. See Mohler, Washburn, and Rogers. 

 ROSENOW, ' A Study of Streptococci from Milk/ Journ. of Inf. Dis. 1912-13, 



xi. 333- 



RUSSELL. See Babcock and Russell. 

 SAMMIS AND BRUHNY, ' The Manufacture of Cheese of the Cheddar Type from 



Pasteurised Milk/ Bureau of Animal Ind. 1913, Bull. 165. 

 SCHEURLEN, ' Ueber die Wirkung des Centrifugirens auf Bakterien-suspen- 



sionen/ Arb. a. d. Kaiserl. Gesundheitsamt, 1891, vii. 269. 

 SCHROEDER. (i) ' Medical Milk Commissions and Bovine Tuberculosis/ 



26th Rept. of Bureau of Animal Ind. 1909, p. 193. (2) ' Milk and its 



Products as Carriers of Tuberculous Infection/ Bureau of Animal 



Ind. 1909, Circular 143. 

 SCHROEDER AND COTTON, ' Tubercle Bacilli in Butter/ Bureau of Animal Ind. 



1908, Circular 127. 



SWITHINBANK. See IN'ewmann and Swithinbank. 

 WASHBURN. See Mohler, Washburn, and Rogers. 



