APPENDIX 167 



8. The Action of Different Classes of Bacteria on Milk. 

 Adametz : Monatsschrifte ftir Thierheilkunde, 1890. 



9. Bacteria in the Dairy. Conn : (Storrs) Connecticut Ex- 

 periment Station, Third, Fourth, Fifth, Sixth, Seventh, and 

 Eighth Annual Reports. 



10. Milk Sugar. Rerasen: Organic Chemistry. 



11. An Acid Test of Cream. Illinois Experiment Station, 

 Bulletin No. 32. 



12. The Alkaline Tablet Test of Acidity in Milk or Cream. 

 Wisconsin Experiment Station, Bulletin Xo. 52. 



13. Lactic Acid Ferments. Pasteur: Studies on Fermen- 

 tation. 



14. Outlines of Dairy Bacteriology. Russell. 



15. Le Lait, I^tudes Chemiques et Microliiologiques. Du- 

 claux. 



16. Determining the Acid in Milk. Hopkins and Powers : 

 Report of the Association of Official Agricultural Chemists, 

 1895. 



REFERENCES TO CHAPTER VI 



1. Ripening Cream with Pure Cultures. Conn : (Storrs) 

 Connecticut Experiment Station, Fifth, Sixth, and Seventh 

 Annual Reports. 



2. Ripening of Cream with Artificial Cultures. Adametz: 

 Landwirtschaftlichen Versuchs-Stationen, 18(I2. 



3. Artificial Butter Cultures. Storch : Milch Zeitung, 1890. 



4. Artificial Butter Cultures. Weigmann : ililch Zeitung, 

 1890. 



5. Experiments with Cream : Ripening, Flavor, Aroma, Acid. 

 Conn : (Storrs) Connecticut Experiment Station, Bulletin 

 No. 16. 



6. Experiments in the Ripening of Cream by Means of Pure 

 Cultures. F. Fries and H. P. Lunde : reported in Experiment 

 Station Record, 7, No. 3. 



7. .Vhnormal Ripening of Cream due to Faulty Character of 

 Milk. L. Aikimetz: :Milch Zeitung, 1893, No. 18. 



