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61. A comparison of the acid test and the rennet test for determining the condition of milk for the cheddar type of cheese (id:5420817)

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62. The influence of breed and individuality on the composition and properties of milk (id:5420569)

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63. The influence of the stage of lactation on the composition and properties of milk (id:5420568)

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64. A study of bacteria which survive pasteurization (id:5421147)

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65. Directions for the home pasteurization of milk (id:5420802)

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66. Milk and cream contests : how to conduct them, and how to prepare samples for competition (id:5420811)

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67. The pasteurization of milk (id:5420789)

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68. The score-card system of dairy inspection (id:5420804)

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

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

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

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

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

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

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

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

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

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