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1. Milk fermentations and their relations to dairying (id:5420851)

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2. Facts about milk (id:5420490)

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3. Directions for the pasteurization of milk (id:5421107)

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4. Directions for the pasteurization of milk (id:5421106)

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5. The fat testing of cream by the Babcock method (id:5421071)

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6. Feeding fat into milk : or, the effect of the food upon the quality and quantity of milk produced (id:5421054)

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7. The bacteria of pasteurized and unpasteurized milk under laboratory conditions (id:5421063)

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8. Market milk investigations (id:5421193)

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9. Sanitary milk production : Report of a conference appointed by the Commissioners of the District of Columbia, with accompanying papers (id:5420891)

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10. A city milk and cream contest as a practical method of improving the milk supply (id:5420894)

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11. Medical milk commissions and the production of certified milk in the United States (id:5421181)

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12. Competitive exhibitions of milk and cream : with report of an exhibition held at Pittsburg, Pa., in cooperation with the Pittsburg chamber of commerce (id:5420932)

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13. Directions for the home pasteurization of milk (id:5420933)

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14. Leucocytes in milk : methods of determination and the effect of heat upon their number (id:5420573)

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15. Milk and its products as carriers of tuberculosis infection (id:5420921)

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16. A chemical and physical study of the large and small fat globules in cows' milk (id:5421174)

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17. The score-card system of dairy inspection (id:5420917)

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18. Improved methods for the production of market milk by ordinary dairies (id:5420939)

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19. The control of bulk milk in stores (id:5420824)

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20. The estimation of total solids in milk by the use of formulas (id:5421153)