References 413 
Ripening Cheese. New York (State) Bulls. Nos. 233, 234, 236 and 
237. 
Shrinkage of Cold Cured Cheese. Wisconsin Bull. No. 101. 
. Experimental Work in Cheese Making. Wisconsin Rept. for 1903, 
pp. 188-192. 
Investigations in Curing Cheese. Wisconsin Rept. for 1903, pp. 
193-219, ‘ 
Canning Cheese. Oregon Bull. No. 78. 
Relations of:Bacteria to Flavor of Cheddar Cheese. U.S. Dept. Agr., 
Bureau Animal Industry, Bull No. 62; Wisconsin Report for 1904. 
Relation of Casein and Paracasein to Cheddar Cheese. New York 
(State) Bull. No. 261. 
Cold Storage of Cheese. U. S. Dept. Agr., Bureau Animal Industry, 
Bull. No. 83. 
Influence of Metals on Action of Rennet. Wisconsin Rept. for 1907, 
pp. 134-159. 
An Automatic Cheese Press. Wisconsin Rept. for 1907. 
Defects in Cheddar Cheese. New York (Cornell) Bull. No. 257. 
The First Chemical Changes in Cheddar Cheese. New York (State) 
Tech. Bull. No. 4. 
The Bacterial Flora of Cheddar Cheese. New York (State) Tech. 
Bull. No. 8. 
CHaPreR XV 
The Manufacture of Sweet Curd Cheese (Edam and Gouda). Min- 
nesota Rept. for 1894, pp. 104-128, and Bull. No. 35. 
Experiment Relating to the Manufacture of Edam and Gouda Cheese. 
New York (State) Rept. for 1893, pp. 244-269, and Bull. No. 56. 
Albumin Cheese. Wisconsin Rept. for 1895, pp. 134-136. 
Chemical Changes in Souring Milk in Relation to Cottage Cheese. 
New York (State) Bull. No. 245. 
Soft Cheese Studies in Europe. U.S. Dept. Agr. Rept. for 1905, pp. 
75-109. 
Varieties of Cheese. U. 8. Dept. Agr., Bureau Animal Industry, 
Bull. No. 105. 
Care and Testing of Camembert Cheese. U.S. Dept. Agr., Bureau 
Animal Industry, Rept. for 1907, pp. 339-343. 
Camembert Cheese Problems in United States. Connecticut 
(Storrs) Bull. No. 58. 
Fancy Cheese for Farm and Factory. New York (Cornell) Bull. No. 
270. 
