APPENDIX 181 



15. The Value of a Pound of Milk Solids in Milk Poor and 

 Rich in Fat Content. (Storrs) Connecticut Report, 1904. 



16. The Comparative Digestibility of Raw, Pasteurized, and 

 Cooked Milk. Maryland Experiment Station, Bulletin No. 77. 



17. Standard Milk and Cream. Illinois Experiment Station, 

 Bulletin No. 74. 



18. City Milk Supply. Illinois Experiment Station, Bulle- 

 tin No. 92. 



19. Domestic Pasteurizing Methods and the Care of Milk in 

 the Home. New Jersey Experiment Station, Bulletin No. 

 152. 



20. The Efficiency of a Continuous Pasteurizer at Different 

 Temperatures. 



21. Pasteurization of Skim Milk. Wisconsin Experiment 

 Station, Twentieth Annual Report. 



22. Pasteurization as applied to Butter-making. Wisconsin 

 Experiment Station, Twentieth Annual Report. 



2.3. Preservation of Milk for Direct Use by Pasteurization. 

 Wisconsin Experiment Station, Twentieth Annual Report. 



24. On the Increased Resistance of Bacteria in Milk Pasteur- 

 ized in Contact with the Air. Wisconsin Experiment Station, 

 Eighteenth Annual Report. 



25. Estimation of Fat in Sweetened Condensed Milk by the 

 Babcock Test. Wisconsin Experiment Station, Seventeenth 

 Annual Report. 



26. Effect of Pasteurization and Sterilization on the Viscos- 

 ity and Fat Globules of Milk and Cream. Wisconsin Experi- 

 ment Station, Twentieth Annual Report. 



27. Restoration of the Consistency of Pasteurized Milk and 

 Cream. Wisconsin Experiment Station, Twentieth Annual 

 Report. 



REFERENCES TO CHAPTER XHI 



1. The Composition of Butter-fat as affected by Food. New 

 Hampshire Experiment Station, Bulletins Nos. 16 and 18. 



2. Effect of Food upon the Quality of Butter. Article on 



