Articles:

People and Events: College and University News

J. Dairy Sci. 1959 42: 3-26. [Abstract] [PDF]  

Book Reviews:

Clinical Enzymology: edited by G. J. Martin, Little, Brown and Company, Boston, 1958

W. A. Wood
J. Dairy Sci. 1959 42: 1110. [Abstract] [PDF]  

Our Association:

Changes in the By-Laws

H. F. Judkins
J. Dairy Sci. 1959 42: 1109. [Abstract] [PDF]  

Our Industry Today:

Economics of Various Methods of Harvesting and Utilizing Forages

C. R. Hoglund
J. Dairy Sci. 1959 42: 1101-1108. [Abstract] [PDF]  

Research Papers:

Detection of Intermediate Compounds in the Early Stages of Browning Reaction in Milk Products

Mark Keeney and Richard Bassette
J. Dairy Sci. 1959 42: 945-960. [Abstract] [PDF]  

Some Factors Involved in the Development of Oxidized Flavor in Milk

L. W. Aurand, A. E. Woods, and W. M. Roberts
J. Dairy Sci. 1959 42: 961-968. [Abstract] [PDF]  

Composition of Ultrafiltrates from Milk Heated at 80 to 230° F. in Relation to Heat Stability

Dyson Rose and H. Tessier
J. Dairy Sci. 1959 42: 969-980. [Abstract] [PDF]  

Turbidimetric Micro-Determination of Magnesium in Milk

J. R. Marier and M. Boulet
J. Dairy Sci. 1959 42: 981-988. [Abstract] [PDF]  

Effect of Various Salts on the Coagulation of Casein

Dyson Rose and H. Tessier
J. Dairy Sci. 1959 42: 989-997. [Abstract] [PDF]  

Tritium Radioactive-Casein and Cheese Ripening

A. G. Wolin and F. V. Kosikowski
J. Dairy Sci. 1959 42: 998-1007. [Abstract] [PDF]  

Interrelationships between pH, Populations of Propionibacterium Shermanii, Levels of Free Fatty Acids, and the Flavor Ratings of Swiss Cheeses

F. E. Kurtz, J. A. Hupfer, E. A. Corbin, R. E. Hargrove, and H. E. Walter
J. Dairy Sci. 1959 42: 1008-1019. [Abstract] [PDF]  

Effect of Skimmilk Heat Treatments on Cottage Cheese Manufacture

D. B. Emmons, A. M. Swanson, and W. V. Price
J. Dairy Sci. 1959 42: 1020-1031. [Abstract] [PDF]  

Staphylococcus Aureus in Cheddar Cheese

I. Takahashi and C. K. Johns
J. Dairy Sci. 1959 42: 1032-1037. [Abstract] [PDF]  

Studies on Milk Powders. III. The Preparation and Properties of Milk Powders containing Low-Melting Butter Oil

B. E. Baker, E. Bertok, and E. R. Samuels
J. Dairy Sci. 1959 42: 1038-1044. [Abstract] [PDF]  

A Method for Standardizing the Biacetyl Content of Creamed Cottage Cheese

D. W. Mather and F. J. Babel
J. Dairy Sci. 1959 42: 1045-1056. [Abstract] [PDF]  

Effect of Thermal Oxidative Polymerization on the Growth-Promoting Value of Some Fractions of Butterfat

V. R. Bhalerao, O. C. Johnson, and F. A. Kummerow
J. Dairy Sci. 1959 42: 1057-1062. [Abstract] [PDF]  

Studies of the Effects of Dietary Sodium Fluoride on Dairy Cows. V. A Three-year Study on Mature Animals

John Suttie and P. H. Phillips
J. Dairy Sci. 1959 42: 1063-1069. [Abstract] [PDF]  

Effect of Feeding Different Ratios of Roughage to Concentrate upon Milk Production and Digestibility of the Ration

P. A. Putnam and J. K. Loosli
J. Dairy Sci. 1959 42: 1070-1078. [Abstract] [PDF]  

Influence of Artificial Breeding on Production in Michigan Dairy Herds

L. H. Wadell and L. D. McGilliard
J. Dairy Sci. 1959 42: 1079-1085. [Abstract] [PDF]  

Estrus, Estrous Cycles, Ovulation Time, Time of Service, and Fertility of Dairy Cattle in Louisiana

J. G. Hall, Cecil Branton, and E. J. Stone
J. Dairy Sci. 1959 42: 1086-1094. [Abstract] [PDF]  

Technical Notes:

Simplification of Standard Methods for Salt Analysis in Cheese

G. J. Silverman, A. G. Wolin, and F. V. Kosikowski
J. Dairy Sci. 1959 42: 1095-1096. [Abstract] [PDF]  

Mechanical Draining, Inoculating, and Hooping of Blue Mold Cheese Curd

D. M. Graham and J. A. Rowland
J. Dairy Sci. 1959 42: 1096-1097. [Abstract] [PDF]  

Influence of Temperature History on the Response of Psychrophiles to Different Incubation Temperatures

V. W. Greene
J. Dairy Sci. 1959 42: 1097-1099. [Abstract] [PDF]  

Influence of Bacterial Interaction on Resazurin Reduction Times

V. W. Greene and R. M. Jamison
J. Dairy Sci. 1959 42: 1099-1100. [Abstract] [PDF]  

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