HEW-METHOD CHEESE-MAKING. 277 



harmful bacteria possibly present in the cellar, and the 

 latter to introduce the useful ones. 



The new method of cheese-making still lacks a good 

 many accessories and is but little tried in practice, but it 

 is in several respects beginning to break its way. All 

 kinds of publications and specific laboratory experiments 

 and even smaller cheese-factory experiments give promise 

 that the necessary accessories and methods will not be 

 long in coming.* It is also doubtless a fact that definite 

 systematic methods of cheese-making are absolutely neces- 



* Detailed accounts of the various kinds of cheese and more or 

 less complete directions for their manufacture will be found in the 

 following works, which include our best literature on the subject of 

 cheese-making : 



KLENZE. Handbuch d. Kaserei-Technik. Bremen, 1884. 643 pp. 

 ENGLING. Kleines Handbuch d. prakt. KHserei. Bremen, 1892. 



252 pp. 



DECKER. Cheddar Cheese-making. Madison, Wis., 1893. 118pp. 

 MARTINY. Die Milch, II. Danzig, 1871. pp. 200-281. 

 SHELDON. Dairy Farming. Cassell & Co., New York and London. 



pp. 196-283. 

 HARRIS. Cheese- and Butter-maker's Handbook. Glasgow, 1885. 



pp. 21-87. 

 FLEISCHMANN. Das Molkereiwesen. Braunschweig, 1876. pp. 



735-1027. 



Lebrbuch d. Milchwirtschaft. Bremen, 1893. pp. 175-251. 



KIRCHNER. Handbuch d. Milch wirtschaft v 3d ed. Berlin, 1891. 



pp. 389-501. 



WAGNER. Milch, Butter und Kase. Weimar, 1881. pp. 184-291. 

 OTTO. Die Milch und ihre Produkte. Berlin, 1892. pp. 127-169. 

 DUCLAUX. Le Lait. Paris, 1887. pp. 63-311. 



Principes de Laiterie. Paris, pp. 269-361. 



LEZE. Les Industries du Lait. Paris, 1891. pp. 429-633. 



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