176 DAIEY CHEMISTRY 



15. A, B, C in Cheese-making. Monrad. 



16. Cheese-making in Switzerland. Monrad. 



17. The Manufacture and Production of Cheese. Alvord: 

 United States Department of Agriculture, Year Book, 1895. 



18. The Manufacture of Some Fancy Brands of Cheese. 

 Luschinger : Report Sixteenth Annual Convention of the Min- 

 nesota Dairy Association. 



19. The Changes during the Ripening of Cheese. Iowa Ex- 

 periment Station, Bulletin No. 24. 



20. Salt and its Preventing the Swelling of Cheese. Yon 

 Freudenreich : Abstract in Experiment Station Record, Vol. V, 

 p. 921. 



21. The Forms of the Nitrogen Compounds in Cheese. 

 Stutzer: Reported in Wiley's Agricultural Analysis, Vol. III. 



22. Manufacture of Sweet Curd Cheese. Haecker : Minne- 

 sota Experiment Station, Bulletin No. 35. 



23. Experiments in Cheese-making. Minnesota Experiment 

 Station, Bulletin No. 19. 



24. Cheese-making, Distribution of Ingredients, and Losses 

 of Fat. Handbook of Experiment Station Work. 



25. Losses in Cheese-making. Vermont Experiment Station, 

 Fifth Annual Report. 



26. Experiments in Cheese-making. Ontario Agricultural 

 College Report, 1894. 



27. Losses of Milk Solids in Cheese-making, and the Addi- 

 tion of Crea'm to the Milk. Minnesota Experiment Station, 

 Bulletin No. 19. 



28. Determining the Amount of Fat in Cheese by the Bab- 

 cock Test. Wisconsin Experiment Station, Bulletin No. 36. 



29. Composition of Different Kinds of Cheese made in Dif- 

 ferent Countries. Kbnig: Chemie der Menschlichen Nah- 

 rungs- und Genussmittel, Band II. 



30. The Composition of English Cream Cheese. (Cream 

 added to the Milk.) P. Vieth : Milch Zeitung, 1887, 120. 



31. The Composition of Milk, Cheese, and Whey, in Relation 

 to One Another. Ontario Agricultural College Report, 1894. 



