64 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE 
76. S.vyder, Harry. 
1893. The composition of dairv products. In Minnesota Agr. Exp. Sta, 
Bui. 27, p. 50-62. See p. 60. 
77. [Soxhlet, F. 
1878. Erster Bericht iiber Arbeiten der K. K. Landwirthschaftlich- 
Versuchsstationen, Wien, v. 29, [for] 1870-1878 ] See cita- 
tion 43, p. 322, 335. 
78. Spica, Matteo, and Blasi, Luigi de. 
1892. Ricerche chimiche sui formaggi siciliani. In Staz. Sper. Agr. 
-o re « ^ v Ital., v. 23, fasc. 2, p. 132-143. See p. 148. 
79. [Storch, V. ' ^ " 
1879. Forschungen auf dem Gebiete der Viehhaltung, p. 166-232. | See 
80. Stutzer, A. citation 43 ' P- 333 - 
1896. Die chemische Untersuchungen der Kase. In Ztschr. Analvt. 
Chem., Jahrg. 35, p. 493-502. See p. 502. 
81. Thom, Charles. 
1909. Camembert cheese problems in the United States. In U. S. 
Dept. Agr., Bur. Anim. Indus. Bui. 115, p. 15. 
82. Thom, Charles, Currie, J. N., and Matheson, K. J. 
1914. Studies relating to the Roquefort and Camembert type of cheese. 
Conn. (Storrs) Agr. Exp. Sta. Bui. 79, p. 361. 
83. Van Slyke, Lucius Lincoln. 
1891. Investigations of cheese. New York Agr. Exp. Sta. (n. s.) Bui. 
37. 
84. 1892. Experiments in the manufacture of cheese during Mav. Ibid., 
Bui., 43, June. 
85. 1892. Experiments in the manufacture of cheese during June. Ibid., 
Bui. 43. Aug. 
86. 1892. Experiments in the manufacture of cheese. Ibid., Bui. 46, 
Sept.; Bui. 47, Nov. 
87. 1893. Summary of results of experiments made in the manufacture of 
cheese during the season of 1892. Ibid., Bui. 50, Jan. 
88. 1893-4. Experiments in the manufacture of cheese. Ibid., Bui. 54, 
May; Bui. 56, Mav; Bui. 60, Oct.; Bui. 61. Nov.; Bui. 62, 
89 Vieth P Dec - 1893; Buh 65 ' Jan "' 1894 - 
1887. Mitteilungen aus dem Laboratorium der Avlesburv Dairy Co. in 
London. In Milch Ztg., Jahrg. 16, no. 7, p. 120-121. 
90. 1892. Mitteilungen aus dem Laboratorium der Avlesburv Dairy Co. in 
London. In Milch Ztg., Jahrg. 21, no. i2, p. 191-192. 
91. 1898. Bericht iiber die Thatigkeit des milchwirtschaftlichen Instituts 
in Hameln im Jahre 1897 See p. 33. 
92. Voelcker, Augustus. 
1861. On the composition of cheese and on practical mistakes in cheese 
making. In Jour. Rov. Agr. Soc. England, v. 22, p. 29-69. 
93. 1862. Cheese experiments. Ibid., v. 23, p. 170-191. 
94. 1870. On a peculiar kind of Swedish whey cheese, and on a Norwegian 
goats' milk cheese. Ibid , ser. 2, v. 6, p. 333-336. 
91 1882 Amerikanischer Kase aus magerer Milch mit Zusatz von Schmalz 
oder Oleomargarin. In Milch Ztg., Jahrg. 11, no. 28, p. 438- 
439 
96. Wallace, H. C. 
1893. Investigations in cheese making. In Iowa Agr. Exp. Sta. Bui. 
21, p. 735-767. See p. 756. 
97. Weems, J. B. 
1896. Unpublished data. Analyses made at Iowa Agr. Col. Samples 
furnished by J. H. Monrad. 
98 Werenskiold, Fredrik H. 
1886. Aarsberetning angaaende de offentlige foranstaltninsjer til land- 
brugets fremme i aaret 1885. See p. 78. 
99. 1894. Ibid., [fori 1893 See p. 87 
100. Wilson, N. E. 
1892. Cheese and cheese manufacture. Nevada Agr. Exp. Sta. Bui. 18. 
101. Zega, A. 
1897. Kajmak. In Chem. Ztg., Jahrg. 21. no. 6, p. 41. 
L02. Zega, A., and Bajic, M. 
1895. Katschkawalj. In Chem. Ztg.. Jahrg 19. no. 85. p. 1920. 
L03. Zega, A., and Panics, L. 
1898. Serbischer Kase. In Chem. Ztg., Jahrg. 22, no. 18, p. 158. 
