462 SCIENCE AND PRACTICE OF CHEESE-MAKING 



49 Technical Bui. 4 (April, 1907). I, Some of the first 

 chemical changes in cheddar cheese. II, The acidity of the 

 water-extract of cheddar cheese. Van Slyke and Bosworth, 



50 Technical Bui. 6 (Dec, 1907). Chloroform as an 

 aid in the study of milk-enzyms. Harding and Van Slyke. 



Oregon Agricultural Experiment Station, Cornwallis, Ore. 



51 Bui. 78 (March, 1904). Canning cheese. Pernot. 



U. S. Department of Agriculture, Bureau of Animal Industry, 

 Dairy Division, Washington, D. C. 



52 Bui. 11 (Nov., 1895) and 55 (Feb., 1903). Statistics 

 of the dairy. Alvord. 



53 Bui. 15 (Oct., 1896). The cheese industry of the 

 state of New York. Gilbert. 



54 Bui. 17 (Nov., 1896). Dairy schools. Pearson, 



55 Bui. 49 (June, 1903). The cold-curing of cheese. 

 Report upon experiments conducted under the auspices of 

 the U. S. Department of Agriculture, Bureau of Animal In- 

 dustry, Dairy Division, in co-operation with the Wisconsin 

 Agricultural Experiment Station and the New York Agri- 

 cultural Experiment Station. Alvord. 



56 Evil. 62 (July, 1904). The relation of bacteria to 

 the flavors of cheddar cheese. Rogers. 



57 Bui. 75 (Sept., 1905). Records of dairy cows in the 

 United States. Lane. 



58 Bui. 83 (March, 1906). The cold storage of cheese. 

 Lane. 



59 Bui. 85 (May, 1906). The cold-curing of American 

 cfieese. Doane. 



60 Bui. 105 (Jan., 1908). Varieties of cheese: descrip- 

 tions and analyses. Doane and Lawson. 



61 Bui. 110 (Nov. 1908). Development of lactic acid 

 in cheddar cheese-making. Doane. , 



Utah Agricultural Experiment Station, Logan, Utah 



62 Bui. 73 (Aug., 1901). Experiments in cheese-mak- 

 ing (pp. 41-54). Lin field. 



63 Bui. 96 (March, 1906). Canning cheese. Paraffining 

 cheese (pp. 128-132). Clark and Crockett. 



Vermont Agricultural Experiment Station, Burlington, Vt. 



64 5th Ann. Rept. (1891). (a) Making cheese from 

 different qualities of milk (pp. 88-0 5). {h) Losses in cheese- 

 making (pp. 95-100). Cooke and Hills. 



