THE LITERATURE OF CHEESE-MAKING 461 



35 Bul. 82 (Dec., 1894) and 13th Ann. Kept. (pp. 452- 

 522). Results of investigation relating to the manufacture 

 of cheese for the season of 1894. Van Slyke. 



36 Bul. 105 (Aug., 1896) and 15th Ann. Rept. (pp. 37- 

 65). Effects of drouth upon milk and cheese production. 

 Van Slyke. 



37 Bul. 110 (Oct., 1896) and 15th Ann. Rept. (pp. 66- 

 106). Milk-fat and cheese yield. Van Slyke. 



38 Bul. 183 (Dec., 1900) and 19th Ann. Rept. (pp. 29- 

 51). Notes on some dairy troubles: (a) Flavor in milk and 

 its products. (6) Fishy flavor in milk, (c) Bitter flavor in 

 Neufchatel cheese. (d) Sweet flavor in cheddar cheese. 

 (e) Rusty spot in cheddar cheese. Harding, Rogers and 

 Smith. 



39 Bul. 184 (Dec., 1900) and 19th Ann. Rept. (pp. 251- 

 260). The influence of the temperature of curing upon the 

 commercial quality of cheese. Smith. 



40 Bul. 203 (Dec., 1901) and 20th Ann. Rept. (pp. 165- 

 193). A study of enzyms in cheese. Van Slyke, Harding 

 and Hart. 



41 Bul. 207 (Dec., 1901) and 20th Ann. Rept. (pp. 

 194-219). Conditions affecting weight lost by cheese in cur- 

 ing. Van Slyke. 



42 Bul. 225 (Dec., 1902) and 21st Ann. Rept. (pp. 27- 

 53). Control of rusty spot in cheese-factories. Harding and 

 Smith. 



43 Bul. 231 (Feb., 1903) and 22d Ann. Rept. (pp. 165- 

 187). The relation of carbon dioxid to proteolysis in the 

 ripening of cheddar cheese. Van Slyke ana Hart. 



44 Bul. 233 (June, 1903) and 22d Ann. Rept. (pp. 188- 

 217). Rennet enzym as a factor in cheese-ripening. Van 

 Slyke, Harding and Hart. 



45 Bul. 234 (July, 1903) and 22d Ann. Rept. (pp. 218- 

 242). Experiments in curing cheese at different tempera- 

 tures. Van Slyke, Smith and Hart. 



46 Bul. 236 (July, 1903) and 22d Ann. Rept. (pp. 243- 

 273). Conditions affecting chemical changes in ch ^ese- 

 ripening. Van Slyke and Hart. 



47 Bul. 261 (Jan., 1905) and 24th Ann. Rept. (pp. 238- 

 271). Some of the relations of casein and paracasein to bases 

 and acids and their application to cheddar cheese. Van 

 Slyke and Hart. 



48 Technical Bul. 3 (Dec., 1906) and 25th Ann. Rept. 

 (pp. 203-286). I, The action of dilute acids upon casein 

 when no soluble compounds are formed. II, The hydrolysis 

 of the sodium salts of casein. Van Slyke (L. L.~) and Van 

 Slyke (D. D.). 



