464 SCIENCE AND PRACTICE OF CHEESE-MAKING 



(e) Improved curd test for detection of tainted milks 

 (pp. 45-53). Babcock, Russell and Decker. 



if) Properties of galactase, a digestive ferment of milk 

 (pp. 77-87). {g) Distribution of galactase in cow's milk 

 (pp. 87-92). Babcock, Russell and Vivian. 



(h) Relative absorption of odors in warm and cold milk 

 (pp. 104-109). Russell.- 



74 16th Ann. Rept. (1899). (a) Coating cheese with 

 paraffin (pp. 153-155). Decker. 



(b) Action of proteolytic ferments on milk with special 

 reference to galactase, the cheese-ripening enzym (pp. 155- 

 174). Babcock, Russell and Vivian. 



(c) Effect of digesting bacteria on cheese-solids (pp. 

 187-193). Russell and B as sett. 



75 17th Ann. Rept. (1900). Influence of rennet on 

 cheese-ripening (pp. 102-122). Babcock, Russell and Vivian. 



76 18th Ann. Rept. (1901). (a) Print cheese (pp. 132- 

 135). Farrington. 



(6) Influence of cold-curing on quality of cheese (pp. 

 136-161). Babcock, Russell, Vivian and Baer. 



(c) Influence of sugar on nature of fermentation in 

 milk and cheese (pp. 162-176). Babcock, Russell, Vivian arid 

 Hastings. 



_ 77 19th Ann. Rept. (1902). (a) Influence of cold- 

 curing on quality of cheddar cheese (pp. 150-164). (b) Infl-U- 

 ence of temperature approaching 60°F. on development of 

 flavor in cold-cured cheese (pp. 165-173). (c) Influence of 

 varying quantities of rennet on cold-cured cheese (pp. 174- 

 179). {d) Conditions affecting development of white specks 

 in cold-cured cheese (180-184). Babcock, Russell, Vivian and 

 Baer. 



78 Bui. 94 (Aug., 1902). Curing of cheddar cheese 

 with reference to cold-curing. Consolidated cheese-curing 

 stations. Babcock and Rtissell. 



79 Bui. 101 (July, 1903). Shrinkage of cold-cured 

 cheese during ripening. Experiments in paraffining cheese. 

 Babcock, Russell and Baer. 



80 21st Ann. Rept. (1904). (a) Relation of flavor de- 

 velopment in cold-cured cheddar cheese to bacterial life in 

 same (pp. 155-163). Russell and Hastings. 



81 Bui. 115 (Sept., 1904). The quality of cheese as 

 affected by rape and other green forage plants fed to dairy 

 cows. Baer and Carlyle. 



82 22d Ann. Rept. (1905). (a) The Swiss cheese in- 

 dustry of Wisconsin; whey butter-making (pp. 157-180). 

 Farrington. 



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