APPENDIX 177 



32. The Composition of Cheese made from Cream. Hassall : 

 Foods, Adulterations and the Methods for their Detection. 



33. The Composition of Cheese. Connecticut State Experi- 

 ment Station Report, 1892. 



34. Ripening of Cheese. Adametz: Berlin. Landwirtschaft- 

 licher Jahrbiicher, 1889. 



35. The Abnormal Ripening of Cheese. Adametz: Milch 

 Zeitung, Nos. 21 and 22, 1892 and 1893. 



36. An Aromatic Bacillus in Cheese. Iowa Experiment Sta- 

 tion, Bulletin No. 21. 



37. Influence of Cold Curing on the Quality of Cheddar 

 Cheese (Second Paper). Wisconsin Experiment Station, Nine- 

 teenth Annual Report. 



38. Influence of Temperatures approximating 60° F. on the 

 Development of Flavor in Cold-cured Cheese. Wisconsin Ex- 

 periment Station, Nineteenth Annual Report. 



39. Investigations relating to the Manufacture, Curing, and 

 Handling of Cheese. See Wisconsin Experiment Station, Sev- 

 enteenth, Eighteenth, Nineteenth, Twentieth, and Twenty-first 

 Annual Reports. 



40. Investigations relating to the Manufacture, Curing, and 

 Handling of Cheese. See New York State Agricultural Ex- 

 periment Station, Bulletins Nos. 37, 43, 45, 46, 56, 6.'). i!S, 110, 

 184, 203, 207, 214, 215, 219, 231, 233, 234, 236, 237, 24.-), and 2(11. 



REFERENCES TO CHAPTER X 



1. The Composition of the Milk of the Mare, Ewe, Goat, 

 Sow, etc. Konig : Chemie der Menschliohen Nahrungs-und 

 Genussmittol, Band II. 



2. Composition of JIule's Milk. Anbert and Colby : Journal 

 of Analytical and Applied Chemistry, 7, No. 6. 



3. Analyses of Skim-milks. Wisconsin Experiment Station, 

 Annual Report for 1889. 



4. The Composition of Whey. New York State Experiment 

 Station, Bulletins Nos. 37, 43, 45, 46, 47. 



