THE PHYSICAL PROPERTIES OF MILK 



69 



i,\c 



LC5 



Xf 20% 



Cf & 



.80 



.75 



3S. 



<SS 



/32 MS 



Fig. 24. Curves showing the specific heat of milk and 20 and 40 per cent, 

 cream at different temperatures. 



BIBLIOGRAPHY 



Babcock: Univ. of Wis. Agri. Exp. Sta., Bull. 18. 



Bitting: U. S. Dept. of Agri., 19th Annual Report of the B. A. I., 1902. 



Bowen: U. S. Dept. of Agri., Bull. 98, August 14, 1914. 



Ernst: Milchhygiene fiir Thierarzte. 



Fischer and Hooker: Science, 1916, vol. 43, p. 468. 



Fleischmann: Jour. f. Landw., 1902, 50, 33, quoted from Hygienic Bull. 56. 



Hammer and Johnson: Agri. Exp. Sta. Iowa State Coll. of Agri. and Mech. 



Arts, Research Bull. 14, October, 1913. 

 Koeppe: In Sommerf eld's Handbuch der Milchkunde. 

 Lloyd: Jour, of Batji and West of England Soc., 1902, vol. 12, p. 129. Quoted 



from Swithinbank and Newman, the Bacteriology of Milk, New York, 



E. P. Button and Co., 1903. 



Mathews: Physiological Chemistry, New York, William Wood & Co. 

 McKay and Larsen: Principles and Practices of Butter Making. 

 Palmer and Eckles: Univ. of Missouri Agri. Exp. Sta., Research Bull. 10. 

 Wing: Milk and its Products. 



