THE LITERATURE OF CHEESE-MAKING 459 



Iowa Agricultural College Experiment Station, Ames, Iowa 



6 Bui. 21 (1893). Investigations in cheese -making 

 (pp. 751-767). Wallace. 



7 Bui. 24 (1894). Changes during cheese -ripenine (DO 

 969-984). Patrick. 



8 Bui. 57 (1901). Experiments in curing cheese. 

 McKay. 



Michigan State Agricultural College Experiment Station, 

 East Lansing, Mich. 



9 Special Bui. 16 (June, 1902). Aeration of milk. 

 Marshall. *' 



10 Special Bui. 21 (Sept., 1903). Cheese problems: 



(a) Relation of yield of cheese and per cent of fat in milk. 



(b) Paraffining cheese, (c) Cheddar vs. stirred curd, (d) 

 Cheese-ripening as affected by temperature and moisture. 

 (<?) Sage cheese, (f) Gassy milk. Michels. 



11 Special Bui. 23 (Jan., 1904). A preliminary note on 

 the associative action of bacteria in the souring of milk and 

 in other milk fermentations. Marshall. 



12 Special Bui. 29 (May, 1904). Additional work upon 

 the associative action of bacteria in the souring of milk and 

 in other milk fermentations. Marshall. 



13 Special Bui. 33 (June, 1905). Extended studies of 

 the associative action of bacteria in the souring of milk. 

 Marshall. 



14 Special Bui. 42 (March, 1908). Bacterial associa- 

 tions in the souring of milk. Marshall. 



15 Bui. 183 (June, 1900). Gassy curd and cheese. 

 Marshall. 



16 Bui. 201 (June, 1902). Aeration of milk. Marshall. 



Minnesota Agricultural Experiment Station, St. Anthony Park, 

 Minnesota 



17 Bui. 19 (Jan., 1892). Experiments in cheese-mak- 

 ing. Incorporating cream into cheese (pp. 20-25). Snyder. 



18 Bui. 27 (Feb., 1893). Losses of milk-solids in cheese- 

 making (pp. 57-62). Snyder. 



19 Bui. 35 (Oct., 1894). Manufacture of sweet -curd 

 cheese. Haecker. 



New York Agricultural Experiment Station, Geneva, N. Y. 



20 Bui. 37 (Nov., 1891) and 10th Ann. Kept. (pp. 220- 

 299). Investigation of cheese: (a) Experiments in the manu- 

 facture of cheese. (6) Influence of composition of milk on 

 composition and yield of cheese, (c) A study of the process 

 of ripening of cheese. Van Slyke. 



