References 411 



Manufacture and Storage of Butter. U. S. Dept. Agr., Bureau Animal 

 Industry, Bull. Nos. 84 and 89. 



Comparison of Aniline and Annatto Butter Colors. Wisconsin Bull. 

 No. 152. 



A Study of Moisture in Butter. Iowa Bull. No. 101. 



Paraffining Butter Tubs. U. S. Dept. Agr., Bureau Animal Industry, 

 Bull. No. 130. 



Factors Influencing the Composition of Butter. Illinois Bulls. Nos. 

 137, 138 and 139. 



Keeping Quality of Butter. Michigan Tech. Bulls. Nos. 1 and 2. 



CHAPTERS XIII, XIV 



For references to aeration, see Chapter VII. 



Points of Attention for the Patrons of Cheese Factories and Cream- 

 eries. Ontario Bull. No. 2. 



Milk for Cheese Making. Ontario Bull. No. 49; Bull. No. 28; Bull. 

 No. 94; Canada Central Experimental Farm Dairy. Bull. No. 1. 



Pure Lactic Culture of Bacteria in Cheese Making. Wisconsin Rept. 

 for 1896, pp. 112-126. 



Rennet Extracts of Commerce. Iowa Bull. No. 22, pp. 845-851. 



Losses in Cheese Making. Vermont Rept. for 1891, pp. 95-100. 



The Effect of Salt upon Cheese. Wisconsin Rept. for 1894, pp. 

 220-222. 



The Effect of Aeration on the Flavor of Tainted Curds in Cheese 

 Making. The Influence of Acid on the Texture of Cheese. The Hot 

 Iron Test. Experiments in Ripening the Milk before Setting. Wis- 

 consin Rept. for 1895, pp. 127-138. 



Experiments in the Manufacture of Cheese. New York (State) 

 Repts. for 1891, p. 216; 1892, p. 295; 1893, p. 239; 1894, p. 263. 



Hints to Cheese Makers. Iowa Bull. No. 19, pp. 627-631. 



Investigations in Cheese Making. Iowa Bull. No. 21, pp. 735-767. 



Experiments in Cheese Making. Minnesota Bull. No. 19, pp. 20-25. 



Experiments in the Manufacture of Cheese. Wisconsin Rept. for 

 1894, pp. 131-149. 



The Relation between Milk Solids and the Yield of Cheese. Wis- 

 consin Rept. for 1895, pp. 100-119. 



Notes for Cheese Makers for May. Ontario Bull. No. 40; for July, 

 Bull. No. 43; for August, Bull. No. 44; for October, Bull. No. 47. Rept. 

 for 1889, pp. 163-179. 



Notes for Cheese Makers for May. Canada Central Experimental 



