APPENDIX 175 



50. Effect of Short Periods of Exposure to Heat on Tubercle 

 Bacilli in Milk. Wisconsin Experiment Station, Twenty-first 

 Annual Report. 



REFERENCES TO CHAPTER IX 



1. The Content of Pepton in Milk. Schmidt and Miilheim : 

 Reported in Konig, Chemie der Menschlichen Nahrungs- und 

 Genussmittel, Band II. 



2. The Proteids of Milk. Halliburton: Journal of Physi- 

 ology, 2, 459. 



3. The Chemistry of Casein and the Theory of the Curdling 

 Action of Rennet. G. Courant : Abstract in Experiment Sta- 

 tion Record, 5. 



4. Three Forms of the Casein in Milk. Struve : Journal fur 

 practische Chemie, 1884. 



5. The Action of Rennet on Milk. Hammarsten : Popular 

 Form given in Milk, its Nature and Composition by Aikman. 



6. The Curdling of Milk by Ferments which render the Milk 

 Alkaline. Warrington : Journal of the Chemical Society 

 (England), 1888. 



7. A Study of the Coagulating Power of Commercial Ren- 

 nets. Patrick : Abstract in Experiment Station Record, 5, 100. 



8. The Isolation of Rennet from Bacteria Cultures. Conn : 

 (Storrs) Connecticut Experiment Station, Fifth Annual Report. 



9. The Nature of Rennet. Russell : Outlines of Dairy Bacte- 

 riology. 



10. Beitrage zur Erfarschung der Easerif ange. Baumann : 

 Die Landwirtschaftlichen Versuchs-Stationen, 42, et seq. 



11. Cheese-making, Directions for. Iowa Experiment Sta- 

 tion, Bulletins Nos. 19 and 21. 



12. Cheese Factory Notes. Wisconsin Experiment Station, 

 Annual Report, 1892. 



13. Cheese-making. Article relating to Recent Work on 

 Dairying. Allen : Experiment Station Record, 5. Nos. 10 and 

 11. 



14. Cheddar Cheese-making. Decker. 



