‘ 
10. 
11. 
12. 
13. 
14. 
15. 
16. 
17. 
18. 
UM). 
20. 
21. 
22. 
23. 
24. 
25. 
26. 
27. 
28. 
29. 
30. 
bl. 
VARIETIES OF CHEESE: DESCRIPTICNS AND ANALYSES 61 
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[BiTTNER, C.] See citation 65. 
!'CALDWELL. 
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CuHaTTaway, WM.; PEARMAIN, T. H.; and Moor, C. G. 
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Cuark, R. D. 
1887. Report on cheese. New York State Dairy Commissioner, 3rd 
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1889. Composition of Canadian cheese. Ibid., 5th Ann. Rpt. for the 
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1891. Ibid., 7th Ann. Rpt. for the year 1890, p. 300. 
Cooke, W. W., and Hits, J. L. 
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CoRNALBA, G. 
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Criss, Crecir H. 
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Curniz, J. N. See citations 56, 82. 
DAHL. 
1872. Ueber Norwegens Natur, Rindviehhaltung und Molkereiwirth- 
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Darg, F. E. 
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Dox and Epmonp. See citation 81. 
Drew, CHar_es W. 
1890. Report upon cheese. Minnesota State Dairy and Food Commis- 
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Duciavx, PIERRE EMILE. 
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Evucuine, Wn., and KLenzn, Von. 
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160, Mar. 20, 1878; Jahrg. 9, no. 40, p. 597-599, Oct. 6, 1880. 
{1875—6. Bericht tiber die Thatigkeit der Versuchsstation des Landes 
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[F aLzor. 
1905. Premier Congrés International Hygiene Alimentaire, 4th sec., 
Paris. Analyses made at Laboratory, Loir-et-Cher, Blois, 
France. | 
FascetTti, G. 
1903. Preparazione e composizione del formaggio lombardo alla crema 
denominato ‘‘Masecarpone.’’ Annuario della Reale Stazione 
Sperimentale di Caseificio di Lodi, ann. 1902, p. 71. 
