412 Milk and Hs Products 
Farm, Dairy Bull. No. 2; Special Dairy Bulletins for July, August, 
October and June. 
Articles on Spring, Summer and Fall Cheese in Ontario Rept. for 
1893, pp. 167-170. 
Gas-producing Bacteria, and the Relation of the Same to Cheese. 
Wisconsin Rept. for 1895. 
The Rise and Fall of Bacteria in Cheddar Cheese. Wisconsin Rept. 
for 1896, pp. 95-111. 
An Aromatic Bacillus of Cheese. Iowa Bull. No. 21, pp. 792-796. 
Changes During Cheese Ripening. Iowa Bull. No. 24, pp. 969-984. 
Rusty Cans and Effect on Milk for Cheese Making. Wisconsin Bull. 
No. 162. 
Propagation of Pure Starters in Cheese Making. Wisconsin Bull, 
No. 181. 
Moisture Supply in Cheese Curing Rooms. Wisconsin Rept. for 
1896, pp. 156-163. : 
Experiments upon the Curing of Cheese. Cornell University Agr. 
Exp. Sta. Rept. for 1880, pp. 9-27. 
Effect of Rennet Extract in Curdling Milk. Wisconsin Rept. for 
1898, pp. 31-34. 
The Action of Rennet in Watered Milk. Wisconsin Rept. for 1898, 
pp. 35-36. 
The Effect of Salt on Rennet Action. Wisconsin Rept. for 1898, pp. 
37-41. 
Action of Ferments in Ripening Cheese. Wisconsin Rept. for 1899, 
pp. 57-174. 
Effect of Digesting Bacteria on Cheese Solids. Wisconsin Rept. for 
1899. 
Coating Cheese with Paraffin. Wisconsin Rept. for 1899, pp. 153-154., 
Influence of Cold Curing on Quality of Cheese. Wisconsin Rept. for 
1901, pp. 136-161. 
A Study of Enzymes in Cheese. New York (State) Bull. No. 203. 
Conditions Affecting Weight Lost in Cheese Curing. New York 
(State) Bull. No. 207. 
Salts Formed by Casein and Paracasein in Cheddar Cheese Making. 
New York (State) Bull. No. 214-219. 
Ripening Cheese in Cold Storage. Ontario Bull. No. 121. 
Influence of Temperature of 60° on Flavor in Cold Cured Cheese. | 
Wisconsin Rept. for 1902, pp. 165-183. 
Cold Curing of Cheese. UW. S. Dept. Agr., Bureau Animal Industry, 
Bull. No. 49. 
