Page images
PDF
EPUB

The pasteurization of cheese. S. K. ROBINSON.

The relation of ensilage to cheese making. Dr. ROBERT BURRI_

The use of bacterial cultures for controlling the fermentation in Em-

mental cheese. Dr. J. M. SHERMAN----

New developments in the manufacture of Swiss cheese. K. J. MATHESON-

Some milk types characterized by their rennin reaction and their im-

portance in cheese making. Dr. G. KOESTLER_.

The flora of American commercial Cheddar cheese and its relation to

quality. G. J. HUCKER---

Pasteurization of' milk for Cheddar cheese making in New Zealand.

CHAS. STEVENSON

Relation of lactic bacteria to cheese ripening. Dr. C. GORINI.--

La discipline des procès fermentatifs chez les fromages italiens. Dr.

C. GORINI---

English abstract: Control of the fermentative processes in Italian

cheese types

The connection between the bacterial content of milk from which cheese

is made and the rapidity of ripening of the cheese. Dr. CHR. BAR-

THEL and E. HAGLUND.

The use of selected lactic ferments in the manufacture of hard-pressed

cheese. R. H. LEITCH-

Contenu microbique dans le fromage grana pendant sa maturation. Dr.

G. DALLA TORRE---

English abstract: Bacterial content of grana cheese while ripening-

The ripening of cheese. Dr. F. W. J. BOEKHOUT-

L'influence de l'acidification du lait sur le contenu de l'eau dans le fro-

mage blanc. Dr. JOSEF PROKŠ.

English abstract: Influence of the acidification of milk on the water

content of white cheese...

Experiments in the manufacture of rennet extract. R. H. LEITCH.

Mongolian cheese, or “Naii Tofu." Dr. MASAYOSHI SATO..

339

342

tion in England. E. W. LANGFORD.

Review of progress in fluid-milk marketing in the United States. C. W.

HOLMAN-

Types of collective bargaining organizations. RICHARD PATTEE_

The Dairymen's League. J. D, MILLER...

Milk collection, treatment, and distribution in the industrial cooperative

movement of England. A. PARK and R. W. ROYLE..

The cooperative milk plant in the small city. L. B. COOK_-

Cooperation as applied to the dairy industry in England. The Right

Hon. F. D. ACLAND, M. P------

Cooperative milk distribution. HARRY HARTKE -

706

718

720

725

730

733

739

Volume 2, pp. 745–1599. Sessions 15–27.

SESSION 15. CONTROL OF THE QUALITY OF MANUFACTURED PRODUCTS.

Page.

Governmental control of butter and cheese in Denmark. S. SØRENSEN. 745
Butter control. Dr. A. J. SWAVING--

749
Cheese control. Dr. A. J. SWAVING.

758
International nomenclature for cheese brands; more uniform standards

for fat control in different varieties of cheese ; uniform methods of ex-
amination of cheese. Dr. A. J. SWAVING-

760

Cheese nomenclature. Dr. CHARLES PORCHER.

762

The coordination of Federal, State, and municipal control. W. S. FRISBIE_ 764

Creamery and testers' license laws. H. W. GREGORY---

768

Pour une discipline internationale du commerce des fromages. G.

FASCETTI---

781

English abstract: In behalf of an international control for the cheese

trade..

784

Le contrôle des beurres en Belgique. C. HUYGE--

786
English abstract: Butter control in Belgium.

790
L'indice acétique dans l'analyse des beurres. Dr. E. SAVINI-

792
English abstract: The acetic index in the analysis of butter--

794
Uniform nomenclature and grade standards of quality as applied to but-
ter. M. A. O'CALLAGHAN.

795

Nutrition work in Labrador. Miss MARION R. MOSELEY
Milk and health. Dr. CAROLINE HEDGER---

837
844

851
855

863

866

SESSION 18. CITY MILK PROBLEMS.
Problems by which the city milk dealer is confronted. J. LE FEBER -
Methods of buying and selling milk. C. G. MORRIS---

Work of the National Dairy Council in bringing about a greater use

of milk. M. O. MAUGHAN.

Some problems of milk distribution. BEN DAVIES-

Economic and social factors in price conciliation in the milk industry.

Dr. C. L. KING----

La production et le commerce du lait de la région lyonnaise. R. GUYOT-
SIONNEST_.
English abstract: The production and distribution of milk in the

vicinity of Lyons..
The methods of milk collection, treatment, and distribution used by the

Belfast Cooperative Society (Ltd.). J. HILL----

Les différents systèmes d'approvisionnement de lait en Italie. G.

FASCETTI ---

English abstract: The different systems of handling milk in Italy ---

The education of the producer as to the value of a better product as a

means of increasing sales. DR. L. T. C. SCHEY---

875

878

880

888

SESSION 19. COOPERATIVE MARKETING OF MANUFACTURED PRODUCTS.

Page.
889

Danish cooperative dairy organizations and their work. S. SØRENSEN
A central cooperative organization for the marketing of butter. JOHN

BRANDT
The cooperative marketing of butter on the Pacific coast. C. L. MITCHELL-
Building a cheese industry in new territory. V. D. CHAPPELL-
Cooperative manufacturing and marketing of dairy products. J. A. SCOL-

892
897
903

LARD

911

917

926

Systems of dairy farming in Scotland and the development of cooperative

organization in dairying. JOHN DRYSDALE..
The methods that have been used by the cooperative marketing associa-

tion in Holland and the results that have been obtained. R. M.

VEEMAN
Cooperative creameries in Ireland. The IRISH AGRICULTURAL ORGANIZA-

TION SOCIETY-
Cooperative creameries in the Mississippi Valley. 0. A. STORVICK
Cooperative marketing of cheese by producers: Its difficulties and ad-

vantages. T. MACKLIN
The cooperative advertising of dairy products. Maj. P. F. O'KEEFE -
The Russian dairy industry. G. N. KAMINSKY, A. B. SEREJNIKOFF, and

A. P. YURMALIAT.

928
933

938
945

949

959
966
974

985

SESSION 20. BUTTER PROBLEMS.
Development of the central creamery. T. A. BORMAN-
The influence of salt on the flavor of butter. A. C. DAHLBERG.
Fishy flavor in butter. Dr. H. H. SOMMER.-
The action of the organisms present in the starters used in butter mak-

ing. B. W. HAMMER
Some factors relating to the production of cream for butter making in

New Zealand. W. DEMPSTER and G. M. VALENTINE.
The commercial significance of the variable constituents of creamery but-

ter. J. R. KEITHLEY-
The importance of the equilibria in the system milk fat in the mak-

993

997

ing of butter. Dr. W. van DAM---
Die Entstehung der Butter. Dr. Otro Rahn-

English abstract: The formation of butter in churning-

1004
1008
1012

SESSION 21. MILK SECRETION AND THE NUTRITION OF DAIRY Cows.

1016

1018

1027

1034

1036

1046
1055
1060

The physiology of milk secretion. Dr. CHARLES PORCHER_
Some aspects of the physiology of the mammary glands. Dr. H. ISAACH-

SEN
On the existence of a hitherto unknown dietary factor essential for repro-

duction. Dr. H. M. EVANS----
Studies on the milk secretion during the last part of the lactation period.

Dr. G. KOESTLER_
Evidence of deficiency of mineral nutrients in the rations of milk cows.

Dr. E. B. FORBES-
The relation between the quantity and availability of calcium in the

ration and the milk yield of dairy cows. Dr. E. B. MEIGS_
The value of minerals in the dairy ration. 0. Err.
Factors influencing the vitamin content of cow's milk. R. A. DUTCHER
Contribution à l'étude des variations de la composition du lait. E.
HUYNEN-
English abstract: A contribution to the study of the variations in

the composition of milk.
A comparison of present-day measures of the productive value of feeding

stuffs, and the nutritive requirements of domestic animals. Dr. NILS

HANSSON
Feeding standards and their uses. F. B. MORRISON.
The cost of producing milk and some factors influencing the cost.

E. G. MISNER --
Milcherzeugung-Milchverwertung. Dr. JoHANN FRIMML-

English abstract: The production and utilization of milk.
The importance of the development of the dairy industry in India.

WM. SMITH

1067

1079

1081
1090

1097
1111
1118

1118

« PreviousContinue »