40 THE BOOK OF CHEESE 



Hammarsten Festschrift No. XV, 1-26 ; through Jahresb. 

 u. d. Fortschr. d. Thierchem. No. 36, pages 255-256, 1906. 



SPIRO, K., Beeinflussung und Natur des Labungsvorganges, 

 Beitrage z. Chem. Physiol. u. Path. 8, pages 365-369, 1906. 



VAN DAM, W., Ueber die Wirkung des Labs Auf . Paracaseinkalks, 

 Zeit. physiol. Chem. No. 61, pages 147-163, 1909. 



VAN HERWERDEN, M., Beitrag zur Kenntnis der Labwirkung 

 auf Casein, Zeit. physiol. Chem. 52, pages 184r-206, 1907. 



VAN SLYKE, L. L., and A. W. BOSWORTH, I. Some of the first 

 chemical changes in Cheddar cheese. II. The acidity of 

 the water extract of Cheddar cheese, N. Y. Exp. Sta. Tech. 

 Bui. 4, 1907. 



VAN SLYKE, L. L., and A. W. BOSWORTH, Composition and 

 properties of some casein and paracasein compounds and 

 their relations to cheese, N. Y. Exp. Sta. Tech. Bui. 26, 

 1912. 



VAN SLYKE, L. L., and A. W. BOSWORTH, Composition and 

 properties of some casein and paracasein compounds and 

 their relations to cheese, N. Y. Exp. Sta. Tech. Bui. 26, 

 1912. 



VAN SLYKE, L. L., and A. W. BOSWORTH, Method of preparing 

 ash-free casein and paracasein, Jour. Biol. Chem. Vol. 14, 

 pages 203-206, 1913. 



VAN SLYKE, L. L., and A. W. BOSWORTH, Preparation and com- 

 position of unsaturated or acid caseinates and paracaseinates, 

 Ibid. Vol. 14, pages 211-225, 1913. 



VAN SLYKE, L. L., and A. W. BOSWORTH, Valency of molecules 

 and molecular weights of casein and paracasein, Ibid. Vol. 

 14, pages 227-230, 1913. 



VAN SLYKE, L. L., and A. W. BOSWORTH, Composition and prop- 

 erties of the brine-soluble compounds in cheese, Jour. Biol. 

 Chem. 14, pages 231-236, 1913. 



VAN SLYKE, L. L., and E. B. HART, A study of some of the salts 

 formed by casein and paracasein with acids; their rela- 

 tions to American Cheddar cheese, N. Y. Exp. Sta. Bui. 214, 

 1902. 



VAN SLYKE, L. L., and E. B. HART, Casein and paracasein in 

 some of their relations to bases and acids, American Chem. 

 Jour. 33, pages 461-996, 1905. 



VAN SLYKE, L. L., and E. B. HART, Some of the relations of 

 casein and paracasein to bases and acids, and their applica- 

 tion to Cheddar cheese, N. Y. Exp. Sta. Bui. 261, 1905. 



