178 DAIRY CHEMISTRY 



5. The Composition of Buttermilk. Maine Experiment Sta- 

 tion, Annual Report for 1890. 



6. The Composition of Skim-milk and Whey. C. B. Cochran : 

 Journal of the American Chemical Society, 15, No. 6. 



7. The Feeding Value of Skim-milk. Massachusetts State 

 Experiment Station, Annual Reports for 1884, 1885, 1886, 1887, 

 1888, 1889, etc. 



8. The Effects of Skim-milk in a Ration for Pigs. Maine 

 Experiment Station, Annual Report for 1889. 



9. The Feeding Value of Skim-milk. Vermont Experiment 

 Station, Bulletin No. 18. 



10. The Effects of Skim-milk in a Ration for Pigs. New 

 Hampshire Experiment Station, Bulletin No. 11. 



11. The Comparative Feeding Value of Skim-milk and But- 

 termilk. Wisconsin Experiment Station, Annual Report for 

 1886. 



12. The Comparative Feeding Value of Buttermilk and Skim- 

 milk. Massachusetts State Experiment Station, Annual Re- 

 ports for 1884, 1885. 



13. The Comparative Value of Sweet and Sour Skim-milk. 

 Vermont Experiment Station, Annual Report for 1891. 



14. The Feeding Value of Whey. Wisconsin Experiment 

 Station, Bulletin No. 27. 



15. The Average Composition of Skim-milk, Buttermilk, 

 and Whey. Konig : Chemie der Menschlichen Nahrungs- und 

 Genussmittel, Band II. 



16. Influence of Temperature on Skim-milk Tests. Wiscon- 

 sin Experiment Station, Seventeenth Annual Report. 



REFERENCES TO CHAPTER XI 



1. A New Milk Test (Beimling's). Vermont Experiment 

 Station, Bulletin No. 24. 



2. Determining the Fat in Milk. Leffmann and Beam : Ana- 

 lyst, 18, 193. 



3. Acid Butyrometer. Gerber : Chemiker Zeitung, 16, 839. 



