180 DAIRY CHEMISTRY 



20. Reports of the following State Dairy and Food Commis- 

 sioners : Minnesota, Michigan, Illinois, North Dakota, Connec- 

 ticut, Kentucky, and other states. 



21. Dairy and Milk Inspection. Alabama Experiment Sta- 

 tion, Bulletin No. 97. 



REFERENCES TO CHAPTER XII 



1. The Action of Heat on Milk. Richmond: Analyst, June, 

 1893. 



2. The Sterilization of Milk on a Large Scale. Hesse : Zeit- 

 schrift fur Hygiene, 1890, 85. 



3. The Chemical and Physical Changes attendant upon the 

 Sterilization of Milk. Leeds : Journal of the American Chem- 

 ical Society, 13, No. 1. , 



4. Methods of Milk Preservation. Weigmann. 



5. The Pasteurization of Skim-milk. Lunde : Abstract in 

 Experiment Station Record, 4, 383. 



6. Methods of Sterilizing and Pasteurizing Milk. Review of 

 Kinds of Apparatus Used. Allen : Article in Recent Work 

 on Dairying. Experiment Station Record, 5, 1051. 



7. Pasteurization and Milk Preservation, with a Chapter on 

 Selling Milk. Monrad. 



8. Preservation of Milk. Blyth : Foods. 



9. Experiments in preserving Milk Samples. Newman n : 

 Milch Zeitung, 22, 93. 



10. Preservatives and their Importance in Dairying. Kruger : 

 Molkerei Zeitung, 1892, No. 34. 



11. The Composition of, and Objections to the Use of, Preserv- 

 atives in Milk. Current numbers of the Analyst, 1890-91, etc. 



12. Compilation of Analyses of Condensed Milks. Konig: 

 Chemie der Menschlichen Nahrungs- und Genussmittel, Band II. 



13. Variations in the Composition of Milk during Delivery. 

 Vieth : Analyst, 1891 and 1892. 



14. Standard Milk. New Hampshire Experiment Station, 

 Bulletin No. 103. 



