APPENDIX, 



RKFKllKNCKS. 



1 . Some of (ho Rplafions of Casein and Paracasein to Bases and Acids, and their Applica- 

 tion to Cheddar Cheese. New York State AfjricuUural Experiment Station Bui. 2(51. 



2. The Centrifugal Separation of Ca.sein and Insolul)le Phosphates from Milk. Wisconsin 

 Agricultural Experiment Station Report 1905. 



3. Modern Dairy Science and Practice. Pennsylvania Department of Agriculture Bui. 

 104. 



4. Investigation Made Relating to the Manufacture of Cheese during the Season of 1894. 

 New York State Experiment Station Report 1894. 



5. Relation of Fat in Milk to Yield of Cheese. New York State Experiment Station 

 Report 189.3. 



6. Relation of Fat in Milk to Yield of Cheese. New York State Experiment Station 

 Report 1892. 



7. Fat in Milk as a Practical Basis for Determining the Value of Milk for Cheese Making. 

 New York State Experiment Station Bui. (18. 



8. Cheese Making, by John W. Decker. Columbus, Ohio, The Author, 1900. 



9. Bacteria in Milk and its Products, by H. W. Conn. Philadelphia, Pa., P. Blakiston's 

 Son & Co., 1903. 



10. Relative Absorption of Odors in Warm and Cold Milk. Wisconsin Experiment Sta- 

 tion Report 1898. 



11. Outlines of Dairy Bacteriology, by H. L. Russell. Madison, Wis., The Author, 1905. 



12. Testing Milk and its Products, by E. H. Farrington and F. W. Woll. Madison, Wis., 

 The Authors, 1901. 



13. Unorganized Ferments of Milk. Wisconsin Experiment Station Report 1897. 



14. Properties of Galactase. Wisconsin Experiment Station Report 1898. 



15. The Action of Proteolytic Ferments on Milk, with Special Reference to Galactase. 

 Wisconsin Experiment Station Report 1899. 



16. Conditions AiTecting Chemical Changes in Cheese Ripening. New York State Experi- 

 ment Station Bui. 236. 



17. Conditions AfTecting Weight Lost by Cheese in Curing. New York State Experi- 

 ment Station Bui. 207. 



18. The Cold Curing of Cheese. U. S. Department of Agriculture, Bureau of Animal 

 Industry Bui. 49. 



19. Experiments in CXiring Jheese at Different Temperatures. New York State Experi- 

 ment Station Bui. 234. 



20. Construction of Cheese Curing Rooms. Wisconsin Experiment Station Bui. 70. 



21 . Chemical Changes in the Souring of Milk and their Relations to Cottage Cheese. New 

 York State Experiment Station Bui. 245. 



(61) 



