THE LITERATURE OF CHEESE-MAKING 465 



(6) Lactose-fermenting yeasts, the cause of abnormal 

 fermentation in Swiss cheese (pp. 207-221). Hastings 



83 Bui. 128 (Sept., 1905). A Swiss cheese trouble 

 caused by a gas-forming yeast. Russell and Hastings. 



84 Bui. 132 (Dec., 1905). The manufacture of whey- 

 butter at cheese-factories. Farrington. 



85 23d Ann. Rept. (1906). (a) Development of factory 

 dairying in Wisconsin (pp. 100-106). Russell and Baer. 



(b) Distribution of lactose-fermenting yeasts in dairy 

 products (pp. 107-115). Hastings. 



86 24th Ann. Rept. (1907). (a) Influence of metals on 

 the action of rennet (pp. 134-159). Olson. 



(b) Analyses of old cheese, skim-milk cheese, etc. (pp. 

 160-170). Wall and Olson. 



87 Bui. 162 (April, 1908). Rusty cans and their effect 

 upon milk for cheese-making. Olson. 



Dominion of Canada Dairy Commission, Department of 

 Agriculture, Ottawa, Can. 



88 2d Ann. Rept. ( 1 89 1 -2) . Experimental cheese-mak- 

 ing (pp. 146-153). Robertson and Ruddick. 



89 3d Ann. Rept. (1892-3). Experiments in cheese- 

 making (pp. 214-219). Robertson and Ruddick. 



90 Rept. Conference Dairy Instructors and Experts 

 (1903). The cool-curing of cheese (pp. 96-110). Ruddick. 



91 Rept. of Dairy Com'r (1906). (a) Cool-cured cheese 

 (pp. 8-9). (o) Management of a cool curing-room (pp. 13-14). 

 (c} Coating cheese with paraffin (pp. 14-15). Rudatck. 



92 Rept. of Dairy Com'r (1907). (a) The cheese indus- 

 try (pp. 8-17). (6) Cool-cured cheese (pp. 17-18). Ruddick. 



Ontario Agricultural College, Guelph, Ontario, Canada 



93 Buls. 95 and 96 (1894) and 20th Ann. Rept. (1894). 

 (a) The composition of milk, whey and cheese in relation to 

 one another (pp. 20-33). Shuttleworth. 



(b) Experiments in cheese-making (pp. 134-141). Dean. 



94 Bui. 102 (May, 1896) and 22d Ann. Rept. (1896), 

 (pp. 41-56). Experiments in cheese-making. Dean. 



95 23d Ann. Rept. (1897). (a) Experiments in cheese- 

 making (pp. 41-59). Dean. 



(b) Bad flavor in cheese caused by undesirable bacteria 

 in water used in factory (pp. 141-144). Harrison. 



96 24th Ann. Rept. (1898). Experiments in cheese- 

 making (pp. 40-64). Dean. 



97 25th Ann. Rept (1899) Experiments in cheese- 

 making (pp. 54-65). Dean. 



