Apr. 22, 1918 Bacterial Flora of Roquefort Cheese 233 



LITERATURE CITED 



(1) CURRIE, J. N. 



1914. FLAVOR OP ROQUEFORT CHEESE, /w Jour. Agr. Research, v. 2, no. i, p. 

 1-14. Literature cited, p. 13-14. 



(2) Evans, Alice C. 



I916. THE BACTERIA OF MILK FRESHLY DRAWN FROM NORMAL UDDERS. In 



Jour. Infect. Diseases, v. 18, no. 5, p. 437-476. Bibliography, p. 476. 

 (3) 



I918. A STUDY OF THE STREPTOCOCCI CONCERNED IN CHEESE RIPENING. In 



Jour. Agr. Research, v. 13, no. 4, p. 235-252. Literature cited» 

 p. 251-252. 

 (4) Hastings, E. G., and Hart, E. B. 



I914. BACTERIA CONCERNED IN THE PRODUCTION OF THE CHARACTERISTIC FLAVOR 



IN CHEESE OF THE CHEDDAR TYPE. In Jour. Agr. Research, v. 2, no. 3, 

 p. 167-192. Literature cited, p. 191-192. 



(5) Gratz, O., and Szanyi, St. 



I914. BETEILIGEN SICH BEI DEN HARTKASEN DIE ENZYME DER RINDENFLORA 



ander kasestoff-und fettspaltung des kaseinnern? In BJochem. 

 Ztschr., Bd. 63, Heft 4/5/6, p. 436-478, 14 fig. 



(6) Thom, Charles. 



1906. FUNGI IN CHEESE ripening: CAMEMBERT AND ROQUEFORT. U. S. Dept. 



Agr. Bur. Anim. Indus. Bui. 82, 39 p., 3 fig. Bibliography, p. 39. 



(7) and Matheson, K. J. 



1914. biology of ROQUEFORT CHEESE. In Conn. Storrs Agr. Exp. Bui. 79, 



P- 335-347. 3 fig- 

 (8) and Currie, J. N. 



1914. THE manufacture OF A COW's MILK CHEESE RELATED TO ROQUEFORT. 



In Conn. Storrs Agr. Exp. Sta. Bui. 79, p. 359-386. 



