Bacteria in the dairy
By: By H.W. Conn
Published: 1891
Place of publication: Middletown, Conn
Language: eng
Number of pages: 162
Subjects: Dairy microbiology
Notes: From the Third annual report of the Storrs School Agricultural Experiment Station, 1890.

With other separates.

From Fifth ann. report. Conn. agric. exp. stat. Storrs. 1892. p. 106-126. iv. Isolation of rennet from bacteria cultures.

From Sixth ann. report. Conn. agric. exp. stat. Storrs. 1893. p. 43-68. (Not as separate. See Reports.) v. Ripening of cream by artificial cultures of bacteria.

From Seventh ann. report. Conn. agric. exp. stat. Storrs. 1894. p. 57-92. vi. Experiments in ripening cream with bacillus no. 41. vii. Some observations of the number of bacteria in dairy products by A.E. Loveland & W.S. Watson. viii. Cream ripening with pure cultures of bacteria.

From Eighth ann. report. Conn. agric. exp. stat. Storrs. 1895. p. 17-40. (1-24) ix. A year's experience with bacillus no. 41 in general dairying. x. ?

From Ninth ann. report. Conn. agric. exp. stat. Storrs. 1896. p. 17-52. xi. Further experiments in cream ripening-flavor, aroma, acid. xii. Bacillus acidi lactici and other acid organisms found in American dairies by W.M. Esten.

"References": p. 161-162.
Table of contents: title: 1. The ripening of cream.; title: 2. A micrococcus of bitter milk.