Part 15 (1/2)

[155] Milch Zeit, 1889, p 7; 1894, p 624; 1895, p 383

[156] Dean, Ont Agr Coll, 1897, p 66

[157] Storch, Nogle, Unders over Floed Syrning, 1890

[158] Conn, 6 Storrs Expt Stat, 1893, p 66

[159] Conn, 9 Storrs Expt Stat, 1896, p 17

[160] Weigmann, Milch Zeit, 1891, p 793

[161] McDonnell, u Milchsaure Bakterien (Diss Kiel, 1899), p 43

[162] Storch, Milch Zeit, 1890, p 304

[163] Conn, 9 Storrs Expt Stat, 1896, p 25

[164] Milch Zeit, 1891, p 122; 1894, p 284; 1895, p 56; 1896, p

163

[165] McKay, Bull 32, Iowa Expt Stat, p 47

[166] Weigmann, Landw Woch f Schl Hol, No 2, 1890

[167] Weigmann, Cent f Bakt, II Abt, 3:497, 1897

[168] At the National Creamery buttermakers' association for 1901, 193 out of 240 exhibitors used starters Of those that employed starters, nearly one-half used commercial cultures There was practically no difference in the average score of the two classes of starters, but those using starters ranked nearly two points higher in flavor than those that did not

[169] Russell, Bull 143, Wis Expt Stat, Feb 1907

[170] Melick, Bull 138, Kansas Expt Stat, June 1906

[171] Reinmann, Cent f Bakt, 1900, 6:131; Jensen, Landw Jahr d

Schweiz, 1901

[172] Jensen, Cent f Bakt, 1891, 11:409

[173] Jensen, Milch Zeit, 1892, 6, Nos 5 and 6

[174] Pammel, Bull 21, Iowa Expt Stat, p 803

[175] Fischer, Hyg Rund, 5:573

[176] Storch, 18 Rept Danish Agric Expt Stat, 1890