Bernard Wernick Hammer

Slimy and Ropy Milk

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Dairy Bacteriology

Bacterial counts on milk. Milk fermentations. Contamination of milk and cream and its control. Growth of organisms in milk and cream. Body cells in mi...

The Volatile Acid Production of Starters and of Organisms Isolated from Them

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Effects of Certain Alkali Salts on Ammonification

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Determination of Amino Acids and Nitrates in Soils

Amino Acids, Ammonia and Nitrates in Manured and Limed Soil

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Studies on Nitrification and Its Relation to Crop Production on Carrington Loam Under Different Treatments

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Factors Influencing Egg Production

The influence of maturity upon egg production in S.C. White Leghorns. I

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Fermented Milk

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The Salt Consumption of Sheep

Fattening Lambs

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Lacto

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Raising Orphan Pigs

Protein modifications of cow's whole milk, frequency of feeding, nutritive ratio studies. I

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Influence of Humus Forming Materials of Different Nitrogen-carbon Ratios on Bacterial Activities

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A Bacteriological Study of the Method of Pasteurizing and Homogenizing the Ice Cream Mix

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Some Factors Concerned in the Fixation of Nitrogen by Azotobacter

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Bacteria and Ice Cream

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Citric Acid Content of Milk

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Studies on the Clarification of Milk

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Studies on Formation of Gas in Sweetened Condensed Milk

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Volatile Acid Production of "S̲. L̲a̲c̲t̲i̲c̲u̲s̲" and the Organisms Associated with it in Starters ...

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Sources of the Flavor in Butter

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Influence of Environment and Breeding in Increasing Dairy Production

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Better Methods of Potato Production for Iowa

Results of Three Years' Investigations at Iowa Agricultural Experiment Station

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Studies on the Formation of Gas in Milk

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Bacteriology of Cheese

Relationship of fat hydrolysis to the ripening of cheddar cheese. VI

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Chemistry of Butter and Butter Making

The relationships between (1) the percentage fat and (2) the protein percentages of cream and the churning loss. III

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Bacteriology of Butter

Salt distribution in butter and its effect on bacterial growth. VIII

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Bacteriology of Butter

Salt distribution in butter and its effect on bacterial growth. VIII

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Bacteriology of Cheese

Calcium and phosphorus contents of various cheeses, including relationship to bacterial action in manufacturing procedures. VII

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Bacteriology of Cheese

Some factors affecting the ripening of blue (roquefort type) cheese. III

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Bacteriology of Butter

I. Influence of the distribution of the non-fatty constituents on the changes in bacterial content during holding

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Bacteriology of Cheese

Effect of pasteurizing the milk on the nitrogenous decomposition in cheddar cheese. I

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Growth and Flowering of the Gladiolus

Influence of certain morphological and physiological characteristics of the corms

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Chemistry of Butter and Butter Making

The relationships among the cream acidity, the churning loss and the churning time. IV

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Chemistry of Butter and Butter Making

The nature of the fatty materials in buttermilk and the significance of certain buttermilk testing methods. II

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The Physical and Chemical Characteristics of Lards and Other Fats in Relation to Their Culinary Value

For frying purposes. III

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Silver King

A Corn for Northern Iowa

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Effects of Inoculation and Liming on Soybeans Grown on the Grundy Silt Loam

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The Physical and Chemical Characteristics of Lards and Other Fats in Relation to Their Culinary Value

Shortening value in pastry and cookies. I

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