Bacteria in Milk

Studies Upon the Keeping Quality of Butter: Canned butter. I, Volumes 52-58

Fermented Milks

Fermented Milks

Paraffining Butter Tubs

Investigations in the Manufacture and Storage of Butter: Preventing molds in butter tubs. II

Fermented Milks

The Relation of Bacteria to the Flavors of Cheddar Cheese

Methods of Classifying the Lactic-acid Bacteria

The Influence of Acidity of Cream on the Flavor of Butter

The Care of Milk and Its Use in the Home

The Manufacture of Butter for Storage: Volumes 147-157

The Care of Milk and Its Use in the Home

Statistics of the Dairy: Compiled from the United States Census for 1900, and from Other Reliable Sources, with Explanatory Notes, Volumes 55-64

Investigations in the Manufacture and Storage of Butter: The keeping qualities of butter made under different conditions and stored at different temperatures. II, Volumes 83-98

The Loco-weed Disease of the Plains: Volumes 110-116

Potato Culls as a Source of Industrial Alcohol: With a General Discussion of the Availability of Other Wastes

Potato Culls as a Source of Industrial Alcohol: With a General Discussion of the Availability of Other Wastes

Harmful and Beneficial Mammals of the Arid Interior: With Special Reference to the Carson and Humboldt Valleys, Nevada

Experiment Station Work, LXVII: Screening Cabbage Seed Beds, Experiments in Beef Production, Spraying Apple Orchards, Preparation of Choice Hams, New Type of Spray Nozzle, Factors Affecting Fat in Cream, Preparation of Corn for Hogs, Issues 476-500