THE LITERATURE OF CHEESE-MAKING 461 



35 Bui. 82 (Dec, 1894) and 13th Ann. Rept. (pp. 452- 

 522). Results of investigation relating to the manufacture 

 of cheese for the season of 1894, Van Slyke. 



36 Bui. 105 (Aug., 1896) and 15th Ann. Rept. (pp. 37- 

 65). Effects of drouth upon milk and cheese production. 

 Van Slyke. 



37 Bui. 110 (Oct., 1896) and 15th Ann. Rept. (pp. 66- 

 106). Milk-fat and cheese yield. Van Slyke. 



38 Bui. 183 (Dec, 1900) and 19th Ann. Rept. (pp. 29- 

 51). Notes on some dairy troubles: (a) Flavor in milk and 

 its products, {b) Fishy flavor in milk, {c) Bitter flavor in 

 Neufchatel cheese. {d) Sweet flavor in cheddar cheese. 

 {e) Rusty spot in cheddar cheeee. Harding, Rogers and 

 Sfntth • 



39 Bui. 184 (Dec, 1900) and 19th Ann. Rept. (pp. 251- 

 260). The influence of the temperature of curing upon the 

 commercial quality of cheese. Smith. 



40 Bui. 203 (Dec, 1901) and 20th Ann. Rept. (pp. 165- 

 193). A study of enzyms in cheese. Van Slyke, Harding 

 and Hart. 



41 Bui. 207 (Dec, 1901) and 20th Ann. Rept. (pp. 

 194-219). Conditions affecting weight lost by cheese in cur- 

 ing. Van Slyke. 



42 Bui. 225 (Dec, 1902) and 21st Ann. Rept, (pp. 27- 

 53). Control of rusty spot in cheese-factories, Harding and 

 SfyittJi. 



43 Bui. 231 (Feb., 1903) and 22d Ann. Rept. (pp. 165- 

 187). The relation of carbon dioxid to proteolysis in the 

 ripening of cheddar cheese. Van Slyke and Hart. 



44 Bui. 233 (June, 1903) and 22d Ann. Rept. (pp. 188- 

 217), Rennet enzym as a factor in cheese-ripening. Van 

 Slyke, Harding and Hart. 



45 Bui. 234 (July, 1903) and 22d Ann. Rept. (pp. 218- 

 242). Experiments in curing cheese at different tempera- 

 tures. Van Slyke, Smith and Hart. 



46 Bui. 236 (July, 1903) and 22d Ann. Rept. (pp. 243- 

 273). Conditions affecting chemical changes in cb ^ese- 

 ripening. Van Slyke and Hart. 



47 Bui. 261 (Jan., 1905) and 24th Ann. Rept. (pp. 238- 

 271). Some of the relations of casein and paracasein to bases 

 and acids and their application to cheddar cheese. Van 

 Slyke and Hart. 



48 Technical Bui. 3 (Dec, 1906) and 25th Ann. Rept. 

 (pp. 203-286). I, The action of dilute acids upon casein 

 when no soluble compounds are formed. II, The hydrolysis 

 of the sodium salts of casein. Van Slyke (L. L.) and Van 

 Slyke {D. D.). 



