166 DAIRY CHEMISTRY 



2. A Simple Formula for calculating the Solids not Fat. 

 Babcock : Wisconsin Experiment Station, Bulletin No. 34. 



3. The Adulteration of Milk. Blyth : Foods ; Composition 

 and Analysis. 



4. Comparison of Results by the Use of the Formulas of 

 Hehner and Richmond, Fleischmann, and Babcock, with the 

 Gravimetric Method. Report of the Eighteenth Annual Conven- 

 tion of the Association of Official Agricultural Chemists, 1894. 



5. Effect upon the Specific Gravity of Milk by allowing the 

 Milk to stand after Milking. Richmond : Report of Eighteenth 

 Annual Convention of Association of Official Agricultural 

 Chemists, 1894. 



6. Lactodensimeter. Quevenne-Miiller : Grandeau, Analyse 

 des Materies Agricoles. 



7. The Adulteration of Milk. Various articles in the current 

 numbers of the Analyst. 



8. Legal Cases relating to the Adulteration of Milk. Various 

 and numerous articles in the current numbers of the Milch 

 Zeitung. 



REFERENCES TO CHAPTER V 



1. Influence of Sugar on the Nature of the Fermentation 

 occurring in Milk and Cheese. Wisconsin Experiment Station, 

 Eighteenth Annual Report. 



2. Galactase, the Inherent Digestive Enzyme of Milk. Wis- 

 consin Experiment Station, Twentieth Annual Report. 



3. Milk Fermentations. United States Department of Agri- 

 culture, Farmers' Bulletins Nos. 9 and 29, also current numbers. 



4. Dairy Bacteriology. United States Department of Agri- 

 culture, Office of Experiment Stations, Bulletin No. 25. 



5. The Number of Bacteria in Milk. (Storrs) Connecticut 

 Experiment Station, Seventh Annual Report. 



6. Bacteria in their Relation to the Dairy. Lugger : Minne- 

 sota Experiment Station, Annual Report, 1893. 



7. Ripening of Cream and Milk Fermentations. Article in 

 Handbook of Experiment Station Work. 



