466 SCIENCE AND PRACTICE OF CHEESE-MAKING 



98 26th Ann. Rept. (1900). Experiments in cheese- 

 making (pp. 37-44). Dean. 



99 27th Ann. Rept. (1901). Experiments in cheese- 

 making (pp. 44-55). Dean. 



100 28th Ann. Rept. (1902). (a) Experiments in 

 cheese-making (pp. 64-68). Dean. 



(b) Investigations regarding the ripening of cheese (pp. 

 40-41). Harcourt. 



101 Bui. 120 (May, 1902). Bitter milk and cheese. 

 Harrison. 



102 Bui. 121 (June, 1902). Ripening of cheese in cold 

 storage compared with ripening in ordinary curing-rooms. 

 Dean, Harrison and Harcourt. 



103 29th Ann. Rept. (1903). Experiments in cheese- 

 making (pp. 60-76). Dean. 



104 Bui. 130 (Dec., 1903). Bacterial contents of cheese 

 cured at different temperatures. Harrison and Connell. 



105 Bui. 131 (Dec., 1903). Ripening of cheese in cold- 

 storage versus ordinary curing-rooms. Dean and Harcourt. 



106 30th Ann. Rept. (1904). Experiments in cheese- 

 making (pp. 74-81). Dean. 



107 31st Ann. Rept. (1905). Experiments in cheese- 

 making (pp. 115-126). Dean.* 



108 Bui. 141 (April, 1905). Gas-producing bacteria 

 and their effect on milk and its products. Harrison. 



109 32d Ann. Rept. (1906). Experiments in cheese- 

 making (pp. 108-119). Dean. 



