THE LITERATURE OF CHEESE-MAKING 463 



Wisconsin Agricultural Experiment Station, Madison, Wis. 



65 8th Ann. Rept. (1891). The feeding value of whey 

 (pp. 38-48). Henry. 



66 llth Ann. Rept. (1894). (a) Influence of fat upon 

 yield of chefcse (pp. 131-134). (6) Influence of fat on quality 

 of cheese (pp. 134-137). (c) Yield of cheese in factories from 

 different qualities of milk and at different seasons (pp. 137- 

 144). (d) Loss in curing cheese (pp. 145-146). (e) Cleaning 

 milk with a centrifugal cream-separator for cheese production 

 (pp. 146-149). Babcock. 



(/) Sources of bacterial contamination of milk (pp. 150- 

 165). Russell. 



(g) Effect of salt upon cheese (pp. 220-222). Decker. 



67 12th Ann. Rept. (1895). (a) The centrifugal sepa- 

 ration of casein and insoluble phosphates from milk (pp. 

 93-99). (6) Relation between yields or milk-solids and cheese 

 (pp. 100-120). (c) Relation between specific gravity and' 

 solids of milk (pp. 120-126). (d) Hot iron test (pp. 133-134). 

 (e) Albumen cheese (pp. 134-136). Babcock. 



(/) Effect of aeration on flavor of tainted curds in cheese- 

 making (pp. 127-129). (g) Gas-producing bacteria and their 

 relation to cheese (pp. 139-150). Russell. 



(ti) Influence of acid on texture of cheese (pp. 129-133). 

 Russell and Decker. 



(i) Ripening milk before setting (pp. 136-138). Decker. 



68 13th Ann. Rept. (1896). (a) Rise and fall of bac- 

 teria in cheddar cheese (pp. 95-111). (6) Pure lactic acid 

 cultures in cheese-making (pp. 112-126). Russell. 



(c) Moisture supply in cheese-curing rooms (pp. 156- 

 163). Decker. 



69 14th Ann. Rept. (1897). (a) Unorganized ferments 

 of milk: a new factor in the ripening of cheese (pp. 161-193). 

 (6) Influence of temperature on the ripening of cheese (pp. 

 194-210). Babcock and Russell. 



70 Bui. 60 (May, 1897). The cheese industry: its de- 

 velopment and possibilities in Wisconsin. Babcock and Rus- 

 sell. 



71 Bui. 61 (Sept., 1897). The constitution of milk with 

 especial reference to cheese-production. Babcock. 



72 Bui. 62 (Sept., 1897). Tainted or defective milks. 

 Their causes and methods of prevention. Russell. 



73 15th Ann. Rept. (1898). (a) Effect of varying 

 strengths of rennet in curdling milk (pp. 31-34). (6) Action 

 of rennet in watered milk (pp. 35-36). (c) Action of common 

 salt on rennet action (pp. 37-41). (d) Methods of handling 

 sour milk in making cheese (pp. 42-44). Decker 



