Methods of Analysis of Commercial Fertilizers, Cattle Foods, Dairy Products, Sugar, and Fermented Liquors: Adopted at the Fifth Annual Convention of the Association of Official Agricultural Chemists, Held at the U. S. Department of Agriculture, August 9 a

Excerpt from Methods of Analysis of Commercial Fertilizers, Cattle Foods, Dairy Products, Sugar, and Fermented Liquors: Adopted at the Fifth Annual Convention of the Association of Official Agricultural Chemists, Held at the U. S. Department of Agriculture, August 9 and 10, 1888

Some of them readily curdled milk at a temperature as low as They do not, however, at that temperature produce an appreciable acidity. They therefore act plainly as a ferment. A large quantity of gas is evolved during the action of the same on milk.

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