CHAPTER XXX 



The Literature of Cheese-Making 



It is desirable to give references to the literature 

 of cheese-making for the benefit of those who wish 

 to go to original sources of information. In pre- 

 paring the list given below, the aim is mainly to 

 cover the ground represented in the subject-matter 

 of the book. A selection has been made of what 

 may be regarded as the most useful material for 

 this purpose, no attempt being made to present 

 an exhaustive list of everything written on the 

 subject. 



In order to render the material most readily 

 available for reference, the following plan is 

 adopted : There is first given a continuously 

 numbered list of the publications referred to; the 

 arrangement is, first, by institutions and then 

 under each the individual articles are given in 

 chronological order. Then follows an index of 

 the subjects treated in this list of publications. 

 It is believed that this plan will prove the most 

 useful in enabling anyone to consult the literature. 



PUBLICATIONS RELATING TO CHEESE-MAKING 

 Cornell University Experiment Station, Ithaca, N. Y. 



1 1st Ann. Rept. (1879-80). Experiments upon the cur- 

 ing of cheese (pp. 9-27). Babcock. 



2 Bui. 85 (March, 1895). Whey-butter. Wing. 



3 Bui. 158 (Jan., 1899). Sources of gas and taint- 

 producing bacteria. Moore and Ward. 



4 Bui. 178 (Jan., 1900). The invasion of the udder by 

 bacteria. Ward. 



5 Bui. 203 (July, 1902). The care and handling of 

 milk. Htinziker. 



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