index to volume xvii

INDEX TO VOLUME XVII

A CIDITY and hydrogen-ion concentration o f frozen desserts, The

influence of citric acid upon titrat- able ................................................................................. 365

Acidity, and quality in cheddar cheese, A study of the relationship between hydrogen-ion concentration, titrat- able ................................................................................... 33

Acidity in milk ........................................................ 281 Acid in milk and cream, Detection of

lactic ................................................................................. 759 Acid production of Streptococcus lae-

tis, Rate of growth and ............................. 497 Air in dairy plants, Numbers of micro-

organisms falling from the ..................... 613 ALLEN, NAT IN'. The fa t percentage

of milk as affected by feeding fats to dairy cows ........................................................ 379

Alpha hydrate-anhydride systems of lactose ......................................................................... 595

American Dairy Science Association: Announcements .....................................................

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1 , 121, 278, 339, 417, 7 5 7

By-laws . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 243 Members July 15, 1934 ................................. 743 Proceedings of 29th annual meet-

ing ............................................................................. 575 • Program of annual meeting .................. 467

Analysis, fa t test ...................................................... 717 Analysis for lactic acid .................................. 759 Analysis of dry skim milk, Standards

.and methods of .................................................. 419 Analysis, x-ray ............................................................ 587 ANDERSON, CT. C. (See Atkeson, F.

W.) ................................................................................. 249 ANSBACHER, S., FLANIGAN, G. E., and

SUPPLES, G. C. Certain foam producing substances of milk . . . . . . . . . . . . . . . . . . . . . . . 723

ATKESON, F. W., WARREN, T. R., and ANDERSON, O. C. Water requirements of dairy calves .................................... 249

B ACTERIA. Escheriehia eoli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11, 799 Streptococcus fecalis . . . . . . . . . . . . . . . . . . . . . . . . . . . 525 Streptococcus laetis . . . . . . . . . . . . . . . . . . . . . 497, 525

Bacteria in the air . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 613 Bacterial flora of low count milk,

Further studies of the effect of pasteurization on the .................................... I13

BECKER, R. B., I~EAL, W. M., and SHEALY, A. L. Effect of calcium- deficient roughages upon milk yield and bone strength in cattle ..................... 1

BETEKZ, R . M . (See Krauss, W. E.) 6 8 5

Birth-weight, gestation period, and sex ratio of Alaskan hybrid Hol- stein-Galloway, calves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 709

Breeding dairy cattle .......................................... 93 Brom Thymol Blue reaction and the

catalase content of freshly drawn milk, A comparison of the leucocyte count, the ................................................................. 75

BROWN, L. W., and P~IcE, WALTER V'. A study of the relationship between hydrogen-ion concentration , t i tratable acidity, and quality in cheddar cheese .............................................................................. 33

Bull calves, Pedigree analysis as a basis of selecting ................................................ 93

Butter and but terfat and the iodine number of the butterfat , The relation between the hardness of ............... 543

Butter as a substrate for mold growth 397 Butterfat and the iodine number of

the butterfat , The relation between the hardness of butter and ..................... 543

But terfa t records of cows possessing supernumeraries compared with cows having the normal number of teats, The .................................................................................. 571

Butter, the detection of the Esche- richia-Aerobacter group in ..................... 11

But terfa t to the churnability of cream, The relation of composition of ............ 551

Butterfat yields of Jersey cows as affected by frequency of milking, Milk and ..................................................................... 815

C ALCIUM and phosphorus metabolism in calves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83

Calcium-deficient roughages upon milk yield and bone strength in cattle, Effect of ....................................................................... 1

Calves, Birth-weight, gestation period, and sex ratio of Alaskan hybrid Holstein-Galloway ............................................. 709

Calves, Water requirements of dairy... 249 Catalase content of freshly drawn

milk, A comparison of the leucocyte 825

826 INDEX

count , the Brom Thymol Blue reac- t ion and the ............................................................ 75

Cata lase tes t of milk ............................................. 281 Cattle, The occurrence of Po ly the l i a

in da i ry ....................................................................... 559 CAULFIELD, W. J.~ and :RIDDELL, W. H.

A s t udy of some fac tors inf luencing the Hil l curd tes t ............................................... 791

CANNON, C .Y. (See Wilson, J o h n L. ) 331 CHANG~ CHANG Y., PHILLIPS, PAUL H.,

and HART, E. B. The effect of f eed ing raw rock phospha t e on the f luorine con ten t o f the o r g a n s and t issues of da i ry cows ....................................... 695

Cheese, P imien tos in processed ................. 361 Cheese spreads ......................................................... 373 Chlorine con ten t o f milk ................................. 281 Chlorine steri l izers for da i ry use,

S tudies of the technic to eva lua te the efficiency of several ............................. 351

Churnab i l i ty of cream, The re la t ion of the composi t ion of b u t t e r f a t to the.. 551

Citric acid upon t i t r a t ab l e ac id i ty and hydrogen- ion concen t ra t ion of f rozen desser ts , The influence o f ......................... 365

CLARK, G . L . (See Tuckey, S. L . ) ...... 587 Coffee by c ream t rea ted in var ious

ways , The color i m p a r t e d to .................. 651 Color impar t ed to coffee by c ream

t rea ted in var ious ways, The .................. 651 COMBS, W. B. (See Tre logan , H.

C.) ........................................................................... 675, 717 Composi t ion of mi lk ............................................. 771 COPELAND, LYNN. Milk and b u t t e r f a t

yields o f J e r s ey cows as affected by f r equency of mi lk ing .................................... 815

COPEL~D, LYNN. P ed i g r ee ana lys i s as a bas is of select ing bul l calves ...... 93

COULTER, S. T., and COMBS, W. B. The re la t ion of the composi t ion o f b u t t e r f a t to the chu rnab i l i t y of c r e a m .............................................................................. 551

COULTER, S. T., and HILL, O. J . The re la t ion between the ha rdness of bu t t e r and b u t t e r f a t and the iodine n u m b e r of the b u t t e r f a t . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 543

Cow t e s t i ng Associations~ F re shen i ng ages o f pu rebred cows in ........................ 625

Cows as affected by f requency of mi lk ing , Milk and b u t t e r f a t yields of J e r s e y ..................................................................... 815

Cows, Lespedeza s t raw for da i ry ............ 671

Cows possess ing supe rnumera r i e s compared wi th cows hav ing the no rma l n u m b e r of tea ts , The b u t t e r f a t records of ........................................................................... 571

Cows, The effect of f eed ing raw reek phospha t e on the fluorine con ten t of the o rgans and t issues o f da i ry ............ 695

Cows, W a t e r consumpt ion of da i ry ...... 265 Cows, year ly product ion .................................... 737 Cream and thei r re la t ion to churn-

ing, Subs tances adsorbed on the f a t globules in ............................................................... 29

Cream, Detect ion of lact ic acid in milk and .................................................................... 759

Cream, F a t r i s ing in ............................................ 675 Cream, Methods for t e s t i ng f rozen ...... 717 Cream, Studies on wh ipp ing ........................ 307 Cream, The re la t ion of the composi-

t ion of b u t t e r f a t to the ehurnabi l - i t y o f .............................................................................. 551

Cream t rea ted in var ious ways, The color impa r t ed to coffee by ..................... 651

Crys ta l l iza t ion of lactose. ................................... ............................................. 501, 533, 587, 659, 701

Curd tens ion o f milk, The influence of homogeniza t ion on the ................................. 519

Curd tens ion o f milk, Inf luence o f mas t i t i s on the ...................................................... 257

Curd test , A s t udy of some f ac to r s inf luencing the Hil l .......................................... 791

D A H I ~ E R G , A. C., and HENING, J . C . The influence of ci tr ic acid

upon t i t r a t ab l e ac id i ty and hydrogen- ion concen t ra t ion of f rozen desser t s ........................................................................ 365

Da i ry technology, The appl ica t ion o f X- rays to research in .................................... 587

DEVEREUX, E. D., and MALLMANN, W. L. S tudies of the technic to evalu- a te the efficiency of several chlor ine s ter i l izers for da i ry use .............................. 351

Diges t ive t r ac t o f the bovine, Ra te of pas sage of ine r t ma te r i a l s t h r o u g h the .................................................................................... 297

DORCAS, M . J . (See Supplee, G. C.) ................................................................... 433, 527, 607

Dry milk for ice c ream ....................................... 103 Dry milk, Iodine con ten t ................................. 15 Dry milk, The iodine content o f mi lk

as af fected by f eed ing iodized ............ 771

INDEX 827

Dry skim milk, Standards and methods of analysis of ........................................... 419

DUNCAN, (3. W., and HUFr~tAI% C. F. The effect of daily massive doses of viosterol u p o n calcium and phosphorus metabolism and blood calcium and inorganic phosphorus in calves ............................................................................. 83

DUNCA~I, C . W . (See Lamb, L. W . ) . 233 DUTCHEI~, R. ADAMS, GUERRANT, .~.

B., and McK~LvEY, J. G. Vitamin Studies: The effect of various methods of pasteurization on the vitamin B and vitamin G content of cow's milk ................................................................................ 455

E LTING, E. C., and LAMASTER, J. P. A plan and preliminary re-

sults of a permanent pasture graz- ing test ..................................................................... 425

ELVEHJE~, C. A., HART, E. B., JACK- SO~¢, H. C., and WF.CF:ZL, K.G. The nutritional value of milks---raw v s .

pasteurized and summer v s . winter 763 Escherichia-Aerobaeter group in but-

ter, The detection of the .......................... 11 Eseherichia Colt in mastitis, with ac-

companying changes in milk composition ............................................................................. 799

F AT content and time of exposure on the antirachitic potency, The

influence of ........................................................... 4 8 3

Fat, Factors influencing the initial induction period in the oxidation of milk ................................................................................ 321

:Fat globules in cream and their relation to churning, Substanees adsorbed on the ...................................................... 29

Fa t on the blood lipids of lactating goats, The effect of s p e c i f i c dietary 223

Fa t percentage of milk as affected by feeding fats to dairy cows, The ......... 379

Fa t rising in cream ............................................... 675 Feeding cows, effect on water con-

sumption .................................................................... 265 Feeding fats to dairy cows, The fat

percentage of milk as affected by ...... 379 Feeding iodized dry milk, The iodine

content of milk as affected by .......... 7 7 1

Feeding roughages ................................................ ....................................... 1, 233, 409, 425, 671, 733

Feeding trials ............................................................... 297 Feeding value of artificially dried

pasture herbage for milk production, The ................................................................... 409

Fertilization results, Pasture ....................... 733 FtTC~, J. B., and WOLRER~, F. B.

The utilization of A t l a s and Kansas Serge seed by dairy cows ...................... 343

FLA~ClGAN, G. E. (See Ansbaeher, S.) ................................................................................. 723

FLETCI:IER, J . L . (See Lush, R. H.) ...... 733 Fluorine content of the organs and

tissues of dairy cows, The effect of feeding raw rock phosphate on the.. 695

Foam producing substances of milk, Certain ....................................................................... 723

FOr,GEI~, A. (See Henderson, J . L.) ..... 475 Food value of milk ................................... 763~ 771

15, 19, 433, 455, 483, 489, 527, 607, 685 Freshening ages of purebred cows in

Iowa cow testing Associations ............ 625

G ESTATION period, and sex ratio of Alaskan hybrid Holstein-Gallo-

way calves, Birth-weight .......................... 709 GIFFORD, WARREN. The butterfat rec-

ords of cows possessing supernumeraries compared with cows having the normal number of teats ................. 571

GIFFORD, WARREN. The occurrence of Polythelia in dairy cattle .......................... 559

GoLInsG, N. S. The growth of Pen- cillium roqueforti in synthetic media ............................................................................. 61

GRAVES, R. 1{. Proceedings of the 29th annual meeting of the Ameri- can Dairy Science Association ............ 675

Gm~ss, M. The detection of Eschc- richia-Aerobacter group in butter ..... 11

GUEaRA~T, N. B. (See Dutcher, R. Adams) ........................................................................ 455

H AMMER, B. W. (See Olsen, H. C.) ................................................................... 613

Hand stripping after machine milking, The value of .............................................. 331

HAN~'ORD, Z. M., SUPPLE~, G. C., and R~MINGTOlg, ]~OE E. Studies on the iodine content of milk ................................ 15

HArtfORD, Z. M., SUPP/~EE, G. C., and WiLsox, L. T. The iodine content

828 INDEX

of milks affected by feeding iodized dry milk ........................................................................ 771

HANSEN, H . C . (See Theophilus, D. R.) .................................................................................... 519

HANSEN, H. C., THEOPHILUS, D. R., and ATKESON, F. W., and GILDOW, E. 1~I. Influence of mastitis on the curd tension of milk ....................................... 257

Hardening of ice cream, A study of factors related to the .................................... 47

HARRIS, G. M., LUSH, JAY L., and SttULTZ, C. H. Progress report on comparison of lactation and yearly records ........................................................................... 737

HART, E . B . (See Chang, Chang ¥ . ) 695 HART, E . B . (See Elvehjem, C . A . ) 763 HENDERSON, J. L., ROADHOUSE, C. L.,

and FOLOEa, A. The effect of heat and chemical sterilization on the rubber parts of milking machines ..... 475

HENDERSON~ J. L., and ROADI~0USE, C . L . Factors influencing the initial induction period in the oxidation of milk ............................................................ 321

H~.N~ERSON, J . L . (See Smith, F. R.) 799 I-IENING, J . C . (See Dahlberg, A. C.) 365 I:[ERRINO~ON, B. L. Some physico-

chemical properties of lactose. I. The spontaneous crystallization of supersaturated solutions of lactose.. 501

HEERINGTON, B. L. Some physico- chemical properties of lactose. II . Factors influencing the crystalline habit of lactose ................................................... 533

HF.RRI~GTON, B. L. Some physico- chemical properties of lactose. I I I . The aqueous vapor tension of alpha hydrate-anhydride systems. The preparation of alpha anhydride ......... 595

HERRII~GTON, B. L. Some physico- chemical properties of lactose. IV. The influence of salts and acids upon the mutarotation velocity of lactose 659

HERRINGTON, B. L. Some physico- chemical properties of lactose. ¥ . The influence of other substances upon the equilibrium rotation of lactose ........................................................................... 701

HERRINGTON, B, L. Some physico- chemical properties of lactose. VI. The solubility of lactose in salt

solutions; The isolation of a com- pound of lactose and calcium chlo- ride .................................................................................... 805

HILL, O . J . (See Coulter, S. T.) ............ 543 HoI~E, H . M . (See Sherman, J. ~I.) 497 HODGSON, R . E . (See Knott, J . C.) ...... 409 Homogenization on the curd tension

of milk, Influence of .................................... 519 HUFF~AN, C .F . (See Duncan, C.W.) 83 HUFF~AN, C.G. (See Lamb, L. W.) 233 Hydrogen-ion concentration, t i tratable

acidity, and quality in cheddar cheese, A study of the relationship between ........................................................................ 33

I CE cream, A study of factors related to the hardening of ..................... 47

Ice cream, acidity of .......................................... 365 Ice cream, high solids .......................................... 781 Ice cream, The manufacture of low-

lactose skim milk for use in .................. 1(}3 Iodine content of milk .............................. 15, 19 Iodine content of milk as affected by

feeding iodized dry milk, The ............ 771 Iodine number of the butterfat , The

relation between the hardness of butter and but terfat and the ................. 543

Irradiated ergosterol and irradiated yeast for the production of vitamin D-milk, The relative efficiencies of ..... 685

Irradiated milk ..................... 433, 483, 527, 6(}7 Irradiated yeast and ~rradiated er-

gosterol in the production of vitamin-D milk, The relative value of ...... 445

J ACKSON, H. C. (See Elvehjem, c. A.) ..................................................................... 7 6 3

JOHNSON, A.H. (See Thompson, E.C.) 419

K ING, C. G., and WAUGH, W. A. The effect of pasteurization upon

the vitamin C content of milk ................. 489 KLOSER, M. (See Thompson, E. C.) 419 K~o~r, 5. C., and HODSON, R . E . The

feeding value of artificially dried pasture herbage for milk production 409

KRAUSS, W..E. , BETHKE, R. M., and WILDER, WmLARD. The relative efficiencies of irradiated ergosterol and irradiated yeast for the production of vitamin-D milk ................................. 685

INDEX 829

ACTOSE, Some physico-chemical properties of ...501, 533, 595, 659, 701

Lacta t ing goats, The effect of specific dietary fa ts on the blood lipids of ...... 223

Lactat ion and yearly records, Progress report on comparison of .............................. 737

Lactic acid in milk and cream, Detec- tion of .......................................................................... 759

LX~IASTER, J . P . (See Elting, E. C.) 425 L A ~ , L. W., WINTER, O. B., DUNCAN,

C. W., ROBINSON, C. S., and HUFF- ~A~, C. F. A study of the phosphorus requirement of dairy cattle. I I . Phosphorus, calcium and nitro- gen metabolism of dairy cattle when a l fa l fa furnishes the principal source of protein ................................................................. 233

LEIGHTON, ALAN, LEVITON, ABRAHA~I~ and Wzn~,~x~s, Ow E ~ E. The ap- parent.viscosity of ice cream. I. The sagging beam method of measure- ment. II . Factors to be controlled. I I L The effects of milkfat, gelatin and homogenization temperature ....... 639

Lespedeza straw for dairy cows ............... 671 Leucocyte count of milk .................................... 281 Leucocyte count, the Brom Thymol

Blue reaction and the eatalase content of freshly drawn milk, A comparison of ~he ......................................................... 75

LEVI~ON, AnaaHAx(. (See Leighton, Alan) ............................................................................. 639

LusH, JAY L. (See Harris, G. M.) ..... 737 LusH, JAY L. (See Plum, Mogens) ...... 625 L u s H , R. It . , and FLETChEr, J. L.

Pas ture fertilization results ..................... 733

M ACHINE milking, The value of hand str ipping af ter ............................. 331

MACK, M. J. Controlling physical properties of high solids mixes ........... 781

MACY, H., and STEELE, G. H. But ter as a substrate for mold growth ............ 397

MALLMANN, W. L. (See Devereux, E. D.) ...................... : ................................................... 351

Mastitis, detection of ................................ 75, 281 Mastit is on the curd tension of milk,

Influence of ............................................................ 257 Mastitis, with accompanying changes

in milk composition, Escherichia Coli in .......................................................................... 799

MAYNARD, L.A. (See Williams, H . H . ) 223 McCowI% C.Y. (See Tracy, P. H.) ...... 47 McKELv~Y, J . G. (See Duteher, 1~.

Adams) ....................................................................... 455 Members of American Dairy Science

Association, Ju ly 15, 1934 ....................... 743 Microorganisms falling from the air

in dairy plants, Numbers of .................. 613 Milk and bu t t e r fa t yields of Jersey

cows as affected by frequency of milking ....................................................................... 815

Milk and cream, Detection of lactic acid in .......................................................................... 759

Milk as affected by feeding iodized dry milk, The iodine content of ................. 771

Milk, Certain foam producing substances of .................................................................... 723

Milk composition, Escherichia Coli in mast i t i s , w i th accompanying changes in .......................................................................................... 799

Milk, curd test ............................................................ 791 Milk, detection of masti t is .................. 75, 281 Milk, Fur ther studies of the effect of

pasteurization on the bacterial flora of low count ............................................................ 115

Milking machines, The effect of heat and chemical sterilization on the rubber par ts of ...................................................... 475

Milking, Milk and bu t te r fa t yields of Jersey cows as affected by frequency of .................................................................. 815

Milking, The value of hand str ipping af ter machine ......................................................... 331

Milk, Influence of honmgenization on the curd tension of ........................................ 519

Milk, Iodine content of ........................... 15, 19 Milk, irradiated .............................. 483, 527, 607 Milk--raw vs. pasteurized and summer

vs. winter, The nutri t ional value of 763 Milk solids in ice cream .................................... 781 Milk, The effect of various methods of

pasteurization on the vitamin B and the vitamin G content of cow's ............ 455

Milk, vitamins .............................................................. 685 Mineral metabolism .................. 1, 83, 233, 695 Minerals in milk ............................................ 15, 19 Mixes, controlling physical properties

of high .solids ......................................................... 781 Mold growth .................................................................. 61 Mold growth, But ter as a substrate for 397 MoORs, L. A., and WINTEE, O.B. Rate

830 INDEX

of pa s sage of iner t ma te r i a l s t h rough the digest ive t r a c t of the bovine .......................................................................... 297

M n t a r o t a t i o n velocity of lactose .............. 659

N E A L , W . M . (See Becker, R . B . ) 1

NEVINS, W. B. Lespedeza s t raw for da i ry cows ................................................................. 671

Nu t r i t i ona l value o f m i l k s - - r a w v s .

pas teur ized and summer v s . winter , The .................................................................................. 763

Nu t r i t i ve value of Sorgo seed ................... 343

O LSON, H. C., and HAMMER, B. W. N u m b e r s o f mic roo rgan i sms fall-

ing f rom the a i r in da i ry p lan t s ......... 613 Oxida t ion of milk fa t , F ac t o r s influ-

enc ing the in i t ia l induc t ion period in the ........................................................................... 321

p A L M E R , L . S . (See Wicse, H i lda F . ) ................................................................................ 29

Pas t eu r i z a t i on on the bacter ia l f lora o f low coun t milk, F u r t h e r s tudies of the effect of ..................................................... 115

Pas t eu r i z a t i on on the v i t amin B and the v i t amin G conten t o f cow ' s milk, The effect o f var ious me thods of ......... 455

Pas t eu r i z a t i on upon the v i t ami n C con ten t of milk, The effect of ............... 489

Pas t eu r i zed and s u m m e r v s . winter , The nu t r i t i ona l value d f m i l k s - - r aw v s ......................................................................... 763

P a s t u r e fer t i l iza t ion resu l t s ...................... 733 P a s t u r e g r az ing test , A p lan and pre-

l imina ry resul ts of a p e r m a n e n t ......... 425 P a s t u r e he rbage for milk product ion ,

The feed ing value of art if icially dr ied ............................................................................... 409

Ped igree ana lys i s as a bas is of selecting bull calves ...................................................... 93

Ponci l l ium roquefor t i on synthe t ic media , The g rowth of ................................. 61

PHILLrPS, PAUL H. (See Chang , Chang Y.) .................................................................. 695

P h o s p h a t e on the fluorine con ten t of the o rgans and t i ssues of da i ry cows, The effect of feed ing raw rock ............ 695

P h o s p h o r u s metabo l i sm in ealvos, CaI- e ium and .................................................................... 83

Phosphorus r equ i r emen t of da i ry eat t le 233 P imien to s in processed eheese ..................... 361

PLUM, MOGENS, and LUSH, JAY L. F r e shen ing ages of purebred cows in Iowa cow tes t ing Associa t ions ......... 625

Poly the l ia in da i ry cat t le , The occurrence o f ....................................................................... 559

P roduc t ion of da i ry cows ................................. 737 Prote in , Ana lys i s of the adsorbed ............ 29 PROUTY, C. C. A compar i son o f the

leucocyte count , the B rom Thymol Blue react ion and the ea ta lase content of f resh ly d rawn mi lk ........................ 75

R ECORDS, P rog res s repor t on compar i son of l ac ta t ion and year ly ..... 737

REMINGTON, ROE E. (See Supplee, G. C.) .............................................................................. 15

REMINGTON, ROE E. Studies on the iodine content of milk .................................... 19

RIDDEbL, W. H. (See Caulfield, W. J . ) 791 ROADHOUSE, C. L. (See Henderson ,

J . L . ) ................................................................. 321, 475 ROBINSON, C. S. (See Lamb , L. W. ) 233 R oughages upon milk and bone

s t r eng th in cat t le , Ef fec t o f calcium- deficient .................................................................... 1

RUEHE, H . A . (See Tuckey, S. L . ) ...... 587 RUSSELL, WALTER C., WILCOX, D. E.,

WADDELL, J., and WILSON, LOGAN W. The relat ive value of i r r ad ia ted yeas t and i r rad ia ted ergosterol in tile product ion o f v i t amin D mi lk ...... 445

S E X rat io of A la skan hyb r id HoD ste in-Gal loway calves, Bi r th-weight ,

ges t a t ion period, and ....................................... 709 SHARP, PAUL F. (See Troy, H. C.) ...... 759 SHEALY, A . L . (See Becker, R. B. ) ........ 1 SHERMAN, J. M., and HODOE, H. M.

Rate of g rowth and acid product ion of Streptococcus lact is ................................. 497

SHULTZ, C . N . (See Har r i s , G . M . ) ...... 737 Sires, selection o f ...................................................... 93 Skim milk for use in ice cream, Tho

m a n u f a c t u r e of low-lactose ........................ 103 SMITH, F. R., and HENDERSON, J. L.

Escher ich ia Colt in mas t i t i s , wi th accompany ing changes in milk composi t ion ........................................................................... 799

Solids mixes, Control l ing phys ica l p roper t ies of h igh ............................................. 781

Solubi l i ty o f lactose in sa l t solut ions 805

INDEX 831

SOMMER, H. H. (See Temple ton , H u g h L . ) .......................................... 307, 361, 373

Sorgo seed by da i ry cows, The uti l iza- t ion of A t l a s and K a n s a s Orange ...... 343

SPENCER, •. B. (See Theophi lus , D. R.) ........................................................................... 519

STEELE, G . H . (See Macy, H. ) ................. 397 Ster i l iza t ion on the rubber pa r t s of

mi lk ing machines , The effect o f hea t and chemical ...................................................... 475

Steri l izers for da i ry use, S tudies of the technic to eva lua te the efficiency of several chlorine .......................................... 351

St reptococcus fecal is ......................................... 525 Streptococcus lact is f r om Strepto-

coccus fecalis, The d i f fe ren t ia t ion of 525 St reptococcus lactis, Ra te of g rowth

and acid product ion of . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 497 SUPPLEE, G. C., and DOaCAS, M. J .

Charac ter i s t ics o f the flowing film required for op t i mum efficiency o f an t i r ach i t i c ac t iva t ion ................................. 527

SUPPLEE, G. C., and DORCAS, M. J . I r r a d i a t e d mi lk : The ref lect ing proper t ies and an t i r ach i t i c act iva- t ion as affected by the i m p i n g e m e n t ang le of the inc iden t r ad ia t ion ............ 607

SUPPLEE, G. C., and DORCAS, M. J . I r r a d i a t e d mi lk : The t r ansmiss ion and an t i r ach i t i e ac t iva t ion o f milk films by ul t ra-viole t rad ia t ions ............ 433

SUPPLEE, G . C . (See Ansbaeher , S) ...... 723 SUPPLEE, G. C. (See H a n f o r d , Z.

M.) ........................................................................ 15, 771 SUPPLES, G. C. (See Reming ton ,

Roe E. ) ........................................................................ 19

T E A T S , supe rnumera r i e s ............... 559, 571

TEMPLETON, HUGH L., and SOMMER, H. H. Cheese sp reads ...................................................... 373

TEMPLETON, HUGH L., and SoM~sg , H. H. P imien tos in processed cheese ............... 361

TEMPLETON, HUGH L., and SOMBER, H. H. Studies on wh ipp ing c ream .................... 307

THEOPHILUS, D. R., HANSEN, ]~. C.~ and SPENCER, 1~. B. Inf luence of homogeniza t ion on the curd tens ion of mi lk .......................................................................... 519

THOMPSON, E. C., JOHNSON, A. H., and KLOSER, ]~. S t a n d a r d s and methods o f ana lys i s of dry sk im milk ......... 419

TEACY, P. H., and McCow.~, C. Y. A s tudy of fac tors re la ted to the ha rd - en ing of ice c ream ............................................. 47

TRELOGAN, H. C., and COMBS, W. B. F a t r i s ing in c ream .......................................... 675

TI~ELOGAN, H. C., and COMBS, W. B. Methods for t e s t i ng f rozen c ream ..... 717

TROY, H. C., and SHARP, PAUL F. De- tect ion o f lactic acid in milk and c ream .............................................................................. 759

TUCKEY, S. L., RUEHE, H. A., and CLARK, G. L. The appl ica t ion of X- rays to research in da i ry technology ....................................................................... 587

V A P O R tens ion of lactose ........................ 595

Viscosi ty of ice c ream 639 V i t a m i n C content of milk, The effect

of pas teu r i za t ion upon the ....................... 489 Vi t amin -D milk, The re la t ive efficien-

cies of i r r ad ia t ed ergosterol and ir- r ad ia t ed yea s t for the product ion of 686

Vi tamin-D milk, The relat ive va lue o f i r r ad ia ted yeas t and i r rad ia ted er- gos tero l in the product ion o f .................. 445

Vi tamins , effect on minera l me tabo l i sm 83 Vi tamins , i r r ad ia ted milk, 433, 483, 527, 607 V i t a m i n s tudies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 455

W A D D E L L , J . (See Russell , Wal - te r C.) .................................................................. 445

WAICREN, T. 1~. (See Atkeson, F . W. ) 249 W a t e r consumpt ion of da i ry cows ............ 265 W a t e r r equ i rements of da i ry calves ...... 249 WAUGH, W . A . (See K i n g , C. G.) ......... 489 WECKEL, K. G. (See E lveh jem, C. A. ) 763 W h i p p i n g cream, S tudies on ........................ 307 WHITAKER, I~ANDALL. The color im-

pa r ted to coffee c ream t rea ted in var ious ways ............................................................ 651

WHITE, Wo T. Bir th-weight , ges ta - t ion period, and sex rat io o f Alas- kan hybr id Hols te in-Gal loway calves 709

WIESE, HILDA F., and PAL)XER, L. S. Subs tances adsorbed on the f a t globules in c ream and thei r re la t ion to chu rn ing ............................................................... 29

WILCOX, D . E . (See Russell , W a l t e r C.) 445 WILDER, WILLARD. (See K r a u s s , W . E . ) 685 WILLIAMS, H. H., and MAYNARD, L. A.

The effect o f specific d ie t a ry f ac t s

832 INDEX

on the blood lipids of lactating goats) .......................................................................... 223

WIT.LIAMS, OWES E. (See Leighton, Alan) ............................................................................ 639

WIT.SON, JOHN L , and CANNON, C. Y. The value of hand[ stripping after machine milking ................................................... 33].

WILSO~ L . T . (See Hanford, Z. M.) 771

WILSON, LOGA~'~ T. (See Russell, Walter C.) .................................................................. 445

WL'~TER, O.B. (See Lamb, L. W.) ......... 233 WINTER, O.B. (See Moore, L. A.) ...... 297 WOL~ERG, F . B . (See Fitch, J. B.) ...... 343

X -RAYS to research in dairy technology, The application of .................. 587

index to volume xvii

Documents