References 411 
Manufacture and Storage of Butter. U.S. Dept. Agr: Byrcan Animal 
Industry, Bull. Nos. 84 and 89. 
Comparison of Aniline and Annatto Butter Colors. Wisconsin Bull. 
No. 152. ; 
A Study of Moisture in Butter. Iowa Bull. No. 101. 
Paraffining Butter Tubs. U.S. Dept. Agr., Bureau Animal Industry, 
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Factors Influencing the Composition of Butter. Illinois Bulls. Nos. 
137, 138 and 139. 
Keeping Quality of Butter. Michigan Tech. Bulls. Nos. 1 and 2. 
Cuaprers XIII, XIV 
For references to aération, see Chapter VII. 
Points of Attention for the Patrons of Cheese Factories and Cream- 
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Milk for Cheese Making. Ontario Bull. No. 49; Bull. No. 28; Bull. 
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Pure Lactic Culture of Bacteria in Cheese Making. Wisconsin Rept. 
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Rennet Extracts of Commerce. Iowa Bull. No. 22, pp. 845-851. 
Losses in Cheese Making. Vermont Rept. for 1891, pp. 95-100. 
The Effect of. Salt upon Cheese. Wisconsin Rept. for 1894, pp. 
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The Effect of Aération on the Flavor of Tainted Curds in Cheese 
Making. The Influence of Acid on the Texture of Cheese. The Hot 
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Experiments. in the Manufacture of Cheese. New York (State) 
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Hints to Cheese Makers. Iowa Bull. No. 19, pp. 627-631. 
Investigations in Cheese Making. Iowa Bull. No. 21, pp. 735-767. 
Experiments in Cheese Making. Minnesota Bull. No. 19, pp. 20-25. 
Experiments in the Manufacture of Cheese. Wisconsin Rept. for 
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The Relation between Milk Solids and the Yield of Cheese. Wis- 
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Notes for Cheese Makers for May. Ontario Bull. No. 40; for July, 
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Notes for Cheese Makers for May. Canada Central Experimental 
