June is, 1914 
Ripening of Cheddar Cheese 
215 
Baier, Eduard. 
1895. Ueber Buttersauregarung. In Centbl. Bakt. [etc.], Abt. 2, Bd. 1, No. 3, 
p. Il8“I20. 
Benecke, F., and Schulze, E. 
1887. Untersuchnngen uber den Emmenthaler Kase tmd fiber einige andere 
Schweizerische Kasesorten. In Uandw. Jahrb., Bd. 16, p. 317-400. 
Bosworth, A. W., and Prucha, M. J. 
1910. The fermentation of citric acid in milk. N. Y. State Agr. Exp. Sta. Tech. 
Bui. 14, p. 43. 
Cazeneuve, P., and Haddon. 
1895. Sur les causes de la coloration et de la coagulation du lait par la chaleur. 
In Compt. Rend. Acad. Sci. [Paris], t. 120, no. 23, p. 1272-1273. 
Cohn, Ferdinand. 
1872. Untersuchungen uber Bacterien. In his Beitrage zur Biologie der Pflanzen, 
Bd. 1, Heft 2, p. 127-222, pi. 3. 
Dox, A. W. 
1908. Proteolytic changes in the ripening of Camembert cheese. U. S. Dept. 
Agr. Bur. Anim. Indus. Bui. 109, 24 p. 
Duclaux, Emile. 
1894. Be lait. 376 p., illus. Paris. 
Evans, Alice C., Hastings, E. G., and Hart, E. B. 
1914. Bacteria concerned in the production of the characteristic flavor in cheese 
of the Cheddar type. In Jour. Agr. Research, v. 2, no. 3, p. 167-192. 
Fitz, Albert. 
1881. Notiz uber Gahrungs-Normalvaleriansaure. In Ber. Deut. Chem. Gesell., 
Jahrg. 14, p. 1084. 
1878. Ueber Schizomyceten-Gahrungen. In Ber. Deut. Chem. Gesell., Jahrg. 
11, p. 42-55* * P 1 * 
1879-80. Ueber Spaltpilzgahrungen. V. Mittheilung. In Ber. Deut. Chem. 
Gesell., Jahrg. 12, p. 474-481, 1879; VI. Mittheilung. Jahrg. 13, p. 1309- 
1312, 1880. 
Freudenreich, Ed. von. 
1897. Ueber die Erreger der Reifung der Emmenthaler-Kase. In Uandw. Jahrb. 
Schweiz, Jahrg. 11, p. 85-101. 
1902. Milchsaurefermente und Kasereifung. In Uandw. Jahrb. Schweiz, Jahrg. 
16, p. 91-104. 
-and Jensen, Orla. ’ 
1906, Ueber die im Emmentalerkase stattfindende Propionsauregarung. In 
Uandw. Jahrb. Schweiz, Jahrg. 20, Heft 5, p. 320-338, illus. 
Hastings, E. G., Evans, Alice C., and Hart, E. B. 
1912. Studies on the factors concerned in the ripening of Cheddar cheese. In 
Wis. Agr. Exp. Sta. Research Bui. 25, 54 p., 6 fig. June. Also issued as 
U. S. Dept. Agr. Bur. Anim, Indus. Bui. 150, Oct., 1912, under the title, 
The bacteriology of Cheddar cheese. 
Heinemann, P. G., and Hefferan, Mary. 
1909. A study of Bacillus bulgaricus. In Jour. Infect. Dis., v. 6, no. 3, p. 
304-318, 5 fig. 
43841 14—4 
