FOOTNOTES:
[1] Ont. Exp. Sta. Rept. 1890, pages 237-241.
Maine Exp. Sta. Rept. 1890, part II, pages 52-57.
Conn. (Storrs) Exp. Sta. Rept. 1886, pages 119-130.
Vt. Exp. Sta. Rept. 1890, pages 97-100.
Vt. Exp. Sta. Rept. 1891, pages 61-74.
N. Y. Exp. Sta. Rept. 1892, pages 299-392.
N. Y. Exp. Sta. Rept. 1893, pages 39-162.
Wis. Exp. Sta. Rept. 1890, pages 115-119.
Conn. (Storrs) Exp. Sta. Rept. 1907, pages 152-156.
N. Y. Exp. Sta. Rept. 1891, pages 139-142.
N. Y. Exp. Sta. Rept. 1894, pages 31-86, 118-121.
N. J. Exp. Sta. Rept. 1895, pages 136-137.
Eckles, C. H., and R. H. Shaw. The influence of breed and individuality on the composition and properties of milk, Bur. An. Ind. Bul. 156, 1913.
Eckles, C. H., and R. H. Shaw, Variations in the composition and properties of milk from the individual cow, U. S. Dept. Agr. Bur. An. Ind. Bul. 157, 1913.
[2] Morrow, G. A., and A. G. Manns, Analyses of milk from different cows, Ill. Exp. Sta. Bul. 9, 1890.
[3] Eckles, C. H., and R. H. Shaw, The influence of the stage of lactation on the composition and properties of milk, U. S. Dept. Agr. Bur. An. Ind. Bul. 155, 1913. N. Y. Exp. Sta. Rept. 1892, pages 138-140.
[4] N. Y. Exp. Sta. Rept. 1891, pages 143-162, 316-318.
Wis. Exp. Sta. Rept. 1890, pages 238-247.
Van Slyke, L. L., Conditions affecting the proportions of fat and protein in cow's milk, Jour. Am. Chem. Soc., 30 (1908), no. 7, pages 1166-1186.
[5] Van Slyke, L. L., and A. W. Bosworth, Composition and properties of some casein and paracasein compounds and their relations to cheese, N. Y. Exp. Sta. Tech. Bul. 26, 1912.
Forbes, E. B., and M. H. Keith, A review of the literature of phosphorus compounds in animal metabolism, Ohio Exp. Sta. Tech. Bul. 5, pages 32-36, 42-45.
Van Slyke, L. L., and A. W. Bosworth, Condition of casein and salts in milk, N. Y. Exp. Sta. Tech. Bul. 39.
[6] Wis. Exp. Sta. Rept. 1901, pages 162-166.
[7] Sammis, J. L., and A. T. Bruhn, The manufacture of cheese from pasteurized milk, Wis. Exp. Sta. Research Bul. 27, 1912.
[8] Baer, U. S., and W. L. Carlyle, Quality of cheese as affected by food, Wis. Exp. Sta. Bul. 115, 1904.
[9] King, F. H., and E. H. Farrington, Milk odor as affected by silage, Wis. Exp. Sta. Bul. 59, 1897.
[10] N. Y. Agricultural Law, 1913, section 30.
Mich. Agricultural Law, 1915, section 77.
Wis. Agricultural Law, 1913, section 4601.
[11] Conn. (Storrs) Exp. Sta. Rept. 1899, pages 13-68.
Conn. (Storrs) Exp. Sta. Rept. 1903, pages 33-98.
Conn. (Storrs) Exp. Sta. Rept. 1904, pages 27-88.
Esten, W. M., and C. J. Mason, Sources of bacteria in milk, Conn. (Storrs) Exp. Sta. Bul. 51, 1908.
Rogers, L. A., and B. J. Davis, Methods of classifying the lactic acid bacteria, U. S. Dept. Agr. Bur. An. Ind. Bul. 154, 1912.
Bergey, D. H., The colon-aerogenes group of bacteria, Jour. Med. Research, Boston, Vol. XIX, pages 175-200, 1908.
Conn, H. W., Classification of dairy bacteria, Conn. (Storrs) Exp. Sta. Rept. 1906.
Rogers, L. A., Bacteria in milk, U. S. Dept. Agr., Farmers' Bul. 490, 1912.
[12] Hastings, E. G., Distribution of lactose-fermenting yeasts in dairy products, Wis. Exp. Sta. Rept. 23, pages 107-115.
[13] Thom, C., and S. H. Ayers, Effect of pasteurization upon mold spores, Jour. Agr. Research 6 (1916), no. 4, pages 153-156.
[14] Hunziker, O. F., Germicidal action of milk, N. Y. (Cornell) Exp. Sta. Bul. 197.
Stocking, W. A., Germicidal action of milk, Conn. (Storrs) Exp. Sta. Bul. 37, 1905.
U. S. Treasury Dept., Hygienic Laboratory, Bul. 41, Milk and its relation to the public health, 1908, also revised as Bul. 56, 1909.
[15] U. S. Dept. Agr., Farmers' Bul. 602, Dairy Division, Production of clean milk, 1914.
Lauder, A., and A. Cunningham, Some factors affecting the bacteriological content of milk, Edinburgh and East of Scotland Coll. of Agr. Rept. XXVIII, 1913.
Prucha, M. J., and H. M. Weeter, Germ content of milk, Ill. Exp. Sta. Bul. 199, 1917.
Harding, H. A., et al., The effect of certain dairy operations upon the germ content of milk, N. Y. Exp. Sta. Bul. 365, 1913.
Fraser, W. J., Sources of bacteria in milk, Ill. Exp. Sta. Bul. 91, 1903.
Frandsen, J. H., Care of milk and cream on the farm, Neb. Exp. Sta. Bul. 133, 1912.
Conn, H. W., The care and handling of milk, Conn. (Storrs) Exp. Sta. Bul. 26, 1903.
Stocking, W. A., Jr., Quality of milk as affected by certain dairy operations, Conn. (Storrs) Exp. Sta. Bul. 42, 1906.
[16] Harding, H. A., J. K. Wilson and G. A. Smith, Tests of covered milk pails, N. Y. Exp. Sta. Bul. 326, 1910.
Stocking, W. A., Tests of covered milk pails, Conn. (Storrs) Exp. Sta. Bul. 48, 1907.
[17] Wing, L. W., Milking machines; their sterilization and their efficiency in producing clean milk, N. Y. (Cornell) Exp. Sta. Circ. 18, 1913.
[18] Ruddick, J. A., and G. H. Barr, The cooling of milk for cheese making, Ottawa Dept. of Agr. Bul. 22, 1910.
[19] Wis. Exp. Sta. Rept. 1895, pages 14-150, Fermentation test for gas-producing bacteria in milk. This is commonly called the Wisconsin curd test.
[20] Stevenson, C., Pepsin in cheesemaking, Jour. Agr. (New Zeal.) 14 (1917), pages 32-34.
Todd, A., and E. C. V. Cornish, Experiments in the preparation of homemade rennet, Jour. Bd. Agr. (London) 23 (1916), no. 6, pages 549-555.
Besana, C., Lack of coagulating ferment in cheesemaking, Staz. Sper. Agr. Ital. 49 (1916), pages 10-12.
Van Dam, W., Rennet economy and substitutes, Verslag. Ver. Exploit. Proefzuivelboerderij. Hoorn, 1914, pages 45-46.
[21] The paragraphs on the chemistry of casein and on rennet action have been selected from a complete discussion of the subject by E. B. Forbes and M. H. Keith in Ohio Exp. Sta. Tech. Bul. 5 entitled, "A review of the literature of phosphorus compounds in animal metabolism." The original references cited in this discussion are given at the end of the chapter in the order of their citation in the text.
See also, Van Slyke, L. L., and D. D. Van Slyke, I, The action of dilute acids upon casein when no soluble compounds are formed; II, The hydrolyses of the sodium salts of casein, N. Y. (Geneva) Exp. Sta. Tech. Bul. 3, pages 75-162, 1906.
Sammis, J. L., S. K. Suzuki and F. W. Laabs, Factors controlling the moisture content of cheese curds, U. S. Dept. Agr. Bur. An. Ind. Bul. 122, pages 1-61, 1910.
[22] Sammis, J. L., and A. T. Bruhn, The manufacture of Cheddar cheese from pasteurized milk, Wis. Exp. Sta. Research Bul. 27, 1912.
[23] Esten, W. M., Bacteria in the dairy, Conn. (Storrs) Rept. 1896, pages 44-52.
[24] Bushnell, L. D., and W. R. Wright, Preparation and use of butter starter, Mich. Exp. Sta. Bul. 246, 1907.
Hastings, E. G., Preparation and use of starter, Wis. Exp. Sta. Bul. 181, 1909.
Larsen, C., and W. White, Preparation and use of starter, S. D. Exp. Sta. Bul. 123, 1910.
Guthrie, E. S., and W. W. Fisk, Propagation of starter for butter-making and cheese-making, N. Y. (Cornell) Exp. Sta. Circ. 13, 1912.
[25] Sammis, J. L., and A. T. Bruhn, The manufacture of cheese of the Cheddar type from pasteurized milk, U. S. Dept. Agr. Bur. An. Ind. Bul. 165, pages 1-95, 1913.
[26] Publow, C. A., An apparatus for measuring acidity in cheesemaking and buttermaking, Cornell Exp. Sta. Circ. 7, pages 17-20, 1909.
Hastings, E. G., and A. C. Evans, A comparison of the acid test and the rennet test for determining the condition of milk for the Cheddar type of cheese, U. S. Dept. Agr. Bur. An. Ind. Circ. 210, pages 1-6, 1913.
[27] Doane, C. F., The influence of lactic acid on the quality of cheese of the Cheddar type, U. S. Dept. Agr. Bur. An. Ind. Bul. 123, pages 1-20, 1910.
[28] Fisk, W. W., A study of some factors influencing the yield and moisture content of Cheddar cheese, Cornell Exp. Sta. Bul. 334, 1913.
[29] Olson, G. A., Rusty cans and their effect upon milk for cheese-making, Wis. Exp. Sta. Bul. 162, pages 1-12, 1908.
[30] The term "broken" is included here because the use of some curd-breaking tool has always formed a step in certain commercially successful processes. In every case in which careful experimental work has been done the curd knife has been successfully substituted for the breaking tool and has reduced the losses of fat and casein and in addition aided in obtaining more uniform cheese.
[31] Frandsen, J. H., and T. Thorsen, Farm cheese-making, Univ. Neb. Ext. Serv. Bul. 47, pages 1-16, 1917.
Michels, J., Improved methods for making cottage and Neufchâtel cheese, N. C. Exp. Sta. Bul. 210, pages 29-38.
Fisk, W. W., Methods of making some of the soft cheeses, Cornell Exp. Sta. Circ. 30, pages 41-62, 1915.
[32] Tolstrup, R. M., Cheese that farmers should make, Iowa Agr. 15 (1914), 2, pages 89-90.
[33] Van Slyke, L. L., and Hart, E. B., Chemical changes in the souring of milk and their relations to cottage cheese, N. Y. (Geneva) Exp. Sta. Bul. 245, pages 1-36, 1904.
[34] Sammis, J. L., Three creamery methods for making buttermilk cheese, Wis. Exp. Sta. Bul. 239, 1914.
[35] Matheson, K. J., C. Thom and J. N. Currie, Cheeses of the Neufchâtel group, Conn. (Storrs) Exp. Sta. Bul. 78, pages 313-329, 1914.
[36] Dahlberg, A. O., The manufacture of cottage cheese in creameries and milk plants, U. S. Dept. Agr. Bul. 576, pages 1-16, 1917.
[37] Since the number of factories has continued small, the manufacture of this type of machine has remained a monopoly in which each machine is made to order by the Van Eyck Machine Co. of Holland, Mich.
[38] Presented by Dr. E. C. Schroeder of the U. S. Dept. Agr. to the International Association of Dairy and Milk Inspectors, at Washington, Oct. 17, 1917, published Jour. Am. Vet. Med. Assoc'n 52, N. S. 5, no. 6, pages 674-685, 1918.
[39] Matheson, K. J., and F. R. Cammack, How to make cottage cheese on the farm, U. S. Dept. Agr., Farmers' Bul. 850, pages 1-15, 1917.
[40] Taken from Conn. (Storrs) Exp. Sta. Bul. 78, page 328.
[41] Taken from Conn. (Storrs) Exp. Sta. Bul. 78, page 328.
[42] Eckles, C. H., and O. Rahn, Die Reifung des Harzkäses, Centralb. f. Bakt. etc. 2 abt. 14 (1905), pages 676-680.
[43] Monrad, J. H., Hand cheese, N. Y. Produce Rev. etc. 25 (1908), 16, page 644.
[44] The authors are under obligations to Mrs. E. E. Kiernan for her description of this process (in the Somerset County Leader, Jan. 10, 1908) and her letters concerning it. The statement of the process given here combines the published statement with the results of our own experiments.
[45] Monrad, J. H., Appetitost, N. Y. Produce Rev. etc. 25 (1908), 16, page 644.
[46] Pouriau, A. F., La Laiterie, sixième ed. par Marcel Monteran, page 453, Paris, 1908.
[47] Among the varietal names for Neufchâtel cheese from whole milk or with added cream are Petits Bondons, Malakoffs, Carrés affinés. Among low fat or skim forms, Petit Suisse, Gournay.
[48] Thom, C., J. N. Currie and K. J. Matheson, Studies relating to the Roquefort and Camembert types of cheese, Conn. (Storrs) Exp. Sta. Bul. 79, page 392.
[49] Full discussion of this product is found in U. S. Dept. Agr. Bur. An. Ind. Bul. 115. Camembert cheese problems in the U. S. also published as Storrs Exp. Sta. Bul. 58 with the same title. Also a supplementary paper in Bul. 79 of Storrs Exp. Sta.
[50] Thom, C., U. S. Dept. Agr. Bur. An. Ind. Circ. 145 (1909), page 339.
[51] Lot record cards for the making and ripening of Camembert are given on pages 124 and 125.
[52] Bosworth, A. W., Chemical studies of Camembert cheese, N. Y. (Geneva) Exp. Sta. Tech. Bul. 5, pages 23-39, 1907.
Dox, A. W., Proteolytic changes in the ripening of Camembert cheese, U. S. Dept. Agr. Bur. An. Ind. Bul. 109, pages 1-24, 1908.
[53] Esten, W. M., and C. J. Mason, Bact. Stud. of Camembert cheese, Storrs Exp. Sta. Bul. 83 (1915), pages 103-111.
[54] See [page 134] for domestic or American use of the name Brie.
[55] McNaughton, J., Coulommier cheese, Dept. Agr. Ottawa, Canada, Dairy and Cold Storage Ser. Bul. 25, 1910.
[56] Kosher forms are prepared in compliance with the Mosaic law as demanded by the Jewish trade.
[57] Unpublished analysis of the Storrs Exp. Sta.
[58] Chapais, J. C., Monographie, Le Fromage Raffiné de L'Isle d'Orléans. Quebec, 1911. Published by Ministry of Agriculture, pages 1-31.
[59] The authors acknowledge the assistance of Mr. Louis Getman in preparing this description.
[60] Zumkehr, P., Limburger cheesemaking, Wis. Cheese-makers Association, 15th Annual Meeting, 1907, page 62.
[61] Currie, J. N., Flavor of Roquefort cheese, Jour. Agr. Research 2 (1914), no. 1, pages 1-14.
[62] Wis. Cheese-makers Assoc., 12th Annual Meeting and Report, 1906, page xxviii.
[63] Currie, J. N., The relation of composition to quality in cheese, American Food Jour. 11 (1916), no. 9, page 458. See also Dox on the True Composition of Roquefort Cheese, Ztsch. Untersuch. Nahr. u. Genussmtl. 22 (1911), pages 239-242.
[64] Thom, C., and Matheson, K. J., Biology of Roquefort cheese, Storrs Exp. Sta. Bul. 79, pages 335-347, 1914.
[65] Currie, J. N., Flavor of Roquefort cheese, Jour. Agr. Research, 2 (1914), 1, pages 1-14, Washington.
[66] Dox, A. W., Die Zusammensetzung des echten Roquefort-Käses, in Ztschr. Untersuch. Nahr. u. Genussmtl. Bd. 22, Heft. 4, pages 239-242, 1911.
[67] Marre, E., Le Roquefort, Rodez, 1906. This is the authoritative monograph on Roquefort cheese problems.
[68] Reported on the word of Prof. Fleischmann.
[69] Thom, C., J. N. Currie and K. J. Matheson, Studies relating to the Roquefort and Camembert types of cheese, Storrs Exp. Sta. Bul. 79, pages 335-394, 1914.
[70] Thom, C., U. S. Dept. Agr. Bur. An. Ind. Bul. 82, 1905.
[71] Thom, C., The salt factor in the mold ripened cheeses, Storrs Exp. Sta. Bul. 79, pages 387-394, 1914.
[72] Thom, C., and Currie, J. N., The dominance of Roquefort mold in cheese, Jour. Biol. Chem. 15 (1913), no. 2, pages 247-258.
[73] Currie, J. N., The composition of Roquefort cheese fat, Jour. Agr. Research, 2 (1914), 6, pages 429-434.
[74] Thom, C., Soft cheese studies in Europe, U. S. Dept. Agr. Bur. An. Ind. Rept. 22, pages 79-109, 1905.
[75] Frestadius, A., Nord. Mejeri Tid. 17 (1912), 14, page 159, Abs. N. Y. Produce Rev. 34 (1912), 2, page 54, and Cutting, W. B., The use of baritine in cheese rinds, Mo. Commerce and Trade Repts. 1908, 337, page 144, also in Practical Dairyman, 2 (1908), 7, page 76.
[76] Stilton Cheese—J. P. Sheldon—from abs. by New York Produce Rev. 28 (June 16, 1909), no. 8, pages 362-363. Stilton is said to have originated with Mrs. Paulet, Wymondham, Co. of Leicester, and to have been sold by her brother—Host of the "Bill" at Stilton from which village it derived its name.
[77] Percival, J., and G. Heather Mason, The microflora of Stilton cheese, Jour. Agr. Sci. 5 (1913), part 2, pages 222-229. See also Thom, C., Soft cheese studies in Europe, U. S. Dept. Agr. Bur. An. Ind. Rept. 22 (1905), pages 79-109.
[78] Benson, Miles, in personal letter from analyses of cheeses selected for the purpose.
[79] Dean, H. H., The Creamery Journal, Nov. 1904.
[80] N. Y. Produce Rev. etc., Vol. 32, no. 14, page 536.
[81] N. Y. Produce Rev. etc., Vol. 30, no. 5, page 188; Vol. 30, no. 14, page 534; Vol. 31, no. 5, page 182.
Marty, G., Brick cheesemaking, Wis. Cheese-makers Assoc., 15th Annual Meeting, 1907, page 66.
Wuethrich, F., The manufacture of Brick cheese, Wis. Cheese-makers Assoc., 14th Annual Meeting, 1906, page 50.
Schenk, C., Brick cheesemaking, Wis. Cheese-makers Assoc., 13th Annual Meeting, 1905, page 38.
[82] Doane, C. F., and H. W. Lawson, Varieties of cheese, descriptions and analysis, U. S. Dept. Agr. Bur. of An. Ind. Bul. 146, 1911.
[83] Ligeon, X., Herstellung des Port Salut Käses, Milchztg. 38 (1909), no. 39, pages 459-460.
[84] These paragraphs were taken from N. Y. Exp. Sta. Bul. 56, Experiments in the manufacture of cheese; Part I. The manufacture of Edam cheese, 1893. See also, Haecker, T. L., Experiments in the manufacture of cheese, Minn. Exp. Sta. Bul. 35, 1894.
[85] Boekhout, F. W. J., and J. J. O. de Vries, Cracking of Edam, Verslag. Landbouwk. Onderzoek. Rykslandboupoefstat. (Netherlands), 20 (1917), pages 71-78, fig. 1.
Boekhout, F. W. F., and J. J. O. de Vries, Sur le défaut "Knijpers" dans le fromage d'Edam, Rev. Gen. Lait, 9 (1913), no. 18, pages 420-427.
[86] Paragraphs taken from N. Y. Exp. Sta. Bul. 56, Experiments in the manufacture of cheese; Part II. The manufacture of Gouda cheese, 1893. See also, Hayward, H., Method of making Gouda cheese, Pa. Exp. Sta. Rept. 1890, pages 79-81, and Haecker, T. L., Experiments in the manufacture of cheese, Minn. Exp. Sta. Bul. 35, 1894, and Monrad, J. H., in N. Y. Produce Rev. 25 (1907), no. 8, page 336, where a home process of making this cheese is given.
[87] The authors acknowledge here the helpful suggestions and criticisms of G. C. Dutton, New York State Cheese Instructor.
[88] Russell, H. L., Cheese as affected by gas-producing bacteria, Wis. Exp. Sta. Rept. 1895, pages 139-146.
Marshall, C. E., Gassy curd and cheese, Mich. Exp. Sta. Bul. 183, 1900.
[89] S. M. Babcock, Hot iron test of cheese curd, Wis. Exp. Sta. Rept. 1895, pages 133-134.
[90] Van Slyke, L. L., and E. B. Hart, A study of some of the salts formed by casein and paracasein with acids, their relation to American Cheddar cheese, N. Y. (Geneva) Exp. Sta. Bul. 214, 1902.
[91] Decker, J. W., Cheesemaking from sour milk, Wis. Exp. Sta. Rept. 1898, pages 42-44.
[92] Russell, H. L., Cheese as affected by gas producing bacteria, Wis. Exp. Sta. Rept. 1895, pages 139-146.
Marshall, C. E., Gassy curd and cheese, Mich. Exp. Sta. Bul. 183, 1900.
Moore, V. A., and A. R. Ward, Causes of tainted cheese curds, N. Y. (Cornell) Exp. Sta. Bul. 158, 1899.
[93] Van Slyke, L. L., Investigations relating to the manufacture of cheese, N. Y. (Geneva) Exp. Sta. Bul. 68, 1894.
[94] Van Slyke, L. L., Investigations relating to the manufacture of cheese, N. Y. (Geneva) Exp. Sta. Bul. 62, 1893.
[95] Van Slyke, L. L., Methods of paying for milk at cheese factories, N. Y. (Geneva) Exp. Sta. Bul. 308, 1908.
[96] Farm Bur. Exchange, St. Lawrence Co., N. Y., Vol. 1, no. 9, 1915. Cooling milk before delivery at the cheese factory.
[97] Sammis, J. L., et al., Factors controlling the moisture content of cheese curds, Wis. Exp. Sta. Research Bul. 7, 1910.
Ont. Agr. College and Exp. Farm Rept. 1909, pages 111-124, Cheese making experiments.
Ont. Agr. College and Exp. Farm Rept. 1910, pages 111-128, Cheese making experiments.
Fisk, W. W., A study of some factors influencing the yield and the moisture content of Cheddar cheese, Cornell Exp. Sta. Bul. 334, pages 515-537, 1913.
[98] Sammis, J. L., and A. T. Bruhn, The manufacture of cheese of the Cheddar type from pasteurized milk, U. S. Dept. Agr. Bur. An. Ind. Bul. 165, pages 1-95, 1913.
[99] New York Prod. Review, Vol. 34, no. 2, page 66.
[100] Babcock, S. M., et al., Cheese ripening as influenced by sugar, Wis. Exp. Sta. Rept. 1901, pages 162-167.
E. G. Hastings, et al., Studies on the factors concerned in the ripening of Cheddar cheese, Wis. Exp. Sta. Research Bul. 25.
[101] Fisk, W. W., Skim-milk Cheddar cheese, N. Y. (Cornell) Exp. Sta. Ex. Bul. 18, 1917.
[102] Curd was spilled but practically all recovered.
[103] Suzuki, S. K., et al., Production of fatty acids and esters in Cheddar cheese, Wis. Exp. Sta. Research Bul. 11.
[104] Babcock, S. M., et al., Cheese ripening as influenced by sugar, Wis. Exp. Sta. Rept. 1901, pages 162-167.
[105] Bosworth, A. W., and M. J. Prucha, Fermentation of citric acid in milk, N. Y. (Geneva) Exp. Sta. Tech. Bul. 14, 1910.
Van Slyke, L. L., and A. W. Bosworth, Condition of casein and salts in milk, N. Y. (Geneva) Exp. Sta. Tech. Bul. 39, 1914.
Van Slyke, L. L., and E. B. Hart, A study of some of the salts formed by casein and paracasein with acids; their relation to American Cheddar cheese, N. Y. (Geneva) Exp. Sta. Bul. 214, 1902.
Van Slyke, L. L., and E. B. Hart, Some of the relations of casein and paracasein to bases and acids and their application to Cheddar cheese, N. Y. (Geneva) Exp. Sta. Bul. 261, 1905.
Van Slyke, L. L., and O. B. Winter, Cheese ripening investigations, N. Y. (Geneva) Exp. Sta. Tech. Bul. 33, 1914.
[106] Van Slyke, L. L., and E. B. Hart, The relation of carbon dioxide to proteolysis in the ripening of Cheddar cheese, N. Y. (Geneva) Exp. Sta. Bul. 231, 1903.
[107] Van Slyke, L. L., and E. B. Hart, Some of the compounds present in American Cheddar cheese, N. Y. (Geneva) Exp. Sta. Bul. 219, 1902.
[108] Van Slyke, L. L., et al., Action of rennin or casein, N. Y. (Geneva) Exp. Sta. Tech. Bul. 31, 1913.
Van Slyke, L. L., et al., Cheese ripening investigations; rennet enzyme as a factor in cheese ripening, N. Y. (Geneva) Exp. Sta. Bul. 233, 1903.
[109] Bosworth, A. W., Studies relating to the chemistry of milk and casein, N. Y. (Geneva) Exp. Sta. Tech. Bul. 37, 1914.
[110] Wis. Exp. Sta. Rept. 1898, Distribution of galactase in milk from different sources, pages 87-97.
Wis. Exp. Sta. Rept. 1903, pages 195-197, 201-205, 222-223, Action of proteolytic ferments on milk.
[111] Wis. Exp. Sta. Rept. 1900, pages 102-122.
[112] Harding, H. A., and M. J. Prucha, The bacterial flora of Cheddar cheese, N. Y. (Geneva) Exp. Sta. Tech. Bul. 8.
[113] Bacterium, Bacillus and Lactobacillus are preferred by different authors as generic placing of the Bulgarian sour milk species.
[114] Hastings, E. G., Alice C. Evans and E. B. Hart, The bacteriology of Cheddar cheese, Wis. Exp. Sta. Bul. 150, pages 1-52, 1912.
[115] Harding, H. A., The rôle of the lactic acid bacteria in the manufacture and in the early stages of ripening of Cheddar cheese, N. Y. (Geneva) Exp. Sta. Bul. 237, 1903.
[116] Heinemann, P. G., The kinds of lactic acid produced by lactic acid bacteria, Jour. Biol. Chem., Vol. 2, pages 603-608.
[117] Hastings, E. G., et al., The bacteriology of Cheddar cheese, U. S. Dept. Agr. Bur. An. Ind. Bul. 150, 1912.
[118] Van Slyke, L. L., and E. B. Hart, Conditions affecting chemical changes in cheese ripening, N. Y. (Geneva) Exp. Sta. Bul. 236, 1903.
[119] Van Slyke, L. L., et al., Cheese ripening at low temperatures, N. Y. (Geneva) Exp. Sta. Bul. 234, 1903.
[120] Van Slyke, L. L., et al., Cheese ripening at low temperatures, N. Y. (Geneva) Exp. Sta. Bul. 234, 1903.
[121] Doane, C. F., Methods and results of paraffining cheese, U. S. Dept. Agr. Bur. An. Ind. Circ. 181, pages 1-16, 1911.
[122] Doane, C. F., and E. E. Eldredge, The use of Bacillus Bulgaricus in starters for making Swiss or Emmenthal cheese, Dept. of Agr. Bur. An. Ind. Bul. 148, 1915.
[123] N. Y. Produce Rev. and Am. Creamery, Vol. 37, no. 25, page 1112, Starter for Swiss cheese.
[124] Clark, W. M., On the formation of "eyes" in Emmenthal cheese, Jour. Dairy Sci. 1 (1917), no. 2, pages 91-113.
Among important studies of Swiss cheese ripening are the following: Freudenreich, E. v., and Orla Jensen, Ueber die in Emmentalerkäse stattfindende Proprionsäuregärung, Centralb. f. Bakt. etc. 2 Abt. 17, page 529.
Jensen, Orla, Biologische Studien über den Käsereifungsprozess unter spezieller Berucksichtigung der flüchtigen Fettsäuren, Centralb. f. Bakt. etc. 2 Abt. 13 (1904), page 161.
Eldredge, E. E., and L. A. Rogers, The bacteriology of cheese of the Emmenthal type, Centralb. f. Bakt. 2 Abt. 40 (1914), no. ⅛, pages 5-21.
[125] Gorini, C., Studi sulla fabricatione razionale del fromaggi Grana, Boll. uff. del Ministero Agr. Ind. e Comm. Anno X, serie C, Fasc. 10, pages 1-7, Roma, 1911.
Gorini, C., On the distribution of bacteria in Grana cheese, Centralb. f. Bakt. etc. 2 Abt. 12 (1904), pages 78-81.
Fascetti, G., The technological chemistry of the manufacture of Grana cheese in Reggio, Staz. Sper. Agr. Ital. 47 (1914), no. 8, pages 541-568.
[126] Cornalba, G., Caciocavallo in Lombardy, L'Industria del Latte 3, page 105, Abs. in Jahresb. f. Tierchemie 36 (1906), page 250.
[127] Babcock, S. M., Albumin cheese, Wis. Exp. Sta. Rept. 12 (1895), page 134.
[128] Doane, C. F., Whey butter, U. S. Dept. Agr. Bur. An. Ind. Circ. 161, pages 1-7, 1910.
Sammis, J. L., Making whey butter at Cheddar cheese factories, Wis. Exp. Sta. Bul. 246, 1915.
Ellenberrger, H. B., and M. R. Tolstrup, Skimming whey at Vermont cheese factories, Vt. Dept. Agr. Bul. 26, 1916.
[129] Farrington, E. H., and G. J. Davis, The disposal of creamery sewage, Wis. Exp. Sta. Bul. 245, 1915.
[130] Dotterrer, W. D., and R. S. Breed, Why and how pasteurize dairy by-products, N. Y. (Geneva) Exp. Sta. Bul. 412, 1915.
[131] Harding, H. A., and G. A. Smith, Control of rust spots in cheese, N. Y. (Geneva) Exp. Sta. Bul. 225, 1902.
[132] Elliott, W. J., Creameries and cheese factories, Mont. Exp. Sta. Bul. 53, 1904.
Farrington, E. H., and E. H. Benkendorf, Origination and construction of cheese factories and creameries, Wis. Exp. Sta. Bul. 244, 1915.
[133] From N. Y. price current.
[134] Hart, E. B., A simple test for casein in milk and its relation to the dairy industry, Wis. Exp. Sta. Bul. 156, pages 1-22, 1907.
[135] Sammis, J. L., The moisture test in the cheese factory, Wis. Exp. Sta. Circ. 81, 1917.
Troy, H. C., A cheese moisture test, N. Y. (Cornell) Exp. Sta. Ext. Bul. 17, 1917.
[136] Sammis, J. L., Correct payment for cheese factory milk by the Babcock test, Wis. Exp. Sta. Bul. 276, 1917.
[137] Dairy Laws of Wisconsin, 1916, section 4607a.
[138] Sammis, J. L., The improved system of selling cheese, Hoard's Dairyman 52 (1916), 15, pages 5, 11-12.
Hibbard, B. H., and A. Hobson, Markets and prices of Wisconsin cheese, Wis. Exp. Sta. Bul. 251, pages 1-56, 1915.
[139] Hibbard, B. H., and Asher Hobson, Markets and prices of Wisconsin cheese, Wis. Exp. Sta. Bul. 251, 1915.
[140] N. Y. Agricultural Laws, Sect. 3, paragraphs 48 and 49.
[141] Langworthy, C. F., and C. L. Hunt, Cheese and its economical uses in the diet, U. S. Dept. Agr. Farmers' Bul. 487, 1912.
[142] See also, Reich, R., Cheese as a food and its judgment from standpoint of the food chemist, Arch. f. Hyg. 80 (1913), no. ⅟6, pages 169-195.
[143] This calculation was added by the authors.
[144] Varietal name added by authors.
[145] Doane, C. F., and H. W. Lawson, Varieties of cheese, U. S. Dept. Agr. Bur. An. Ind. Bul. 146.
[146] U. S. Dept. Agr. Bur. An. Ind., Dairy Div. A. I. 21, 1917.
[147] Doane, C. F., et al., The digestibility of cheese, U. S. Dept. Agr. Bur. An. Ind. Circ. 166, pages 1-21, 1911.
[148] Langworthy and Hunt, loc. cit.
[149] U. S. Dept. Agr. Farmers' Bul. 487, page 38.
[150] Levin, W., Cheese poisoning—a toxicogenic bacillus isolated from cheese, Jour. Lab. Clin. Med. 2 (1917), page 761.
[151] Thom, C., Camembert cheese problems in the United States, U. S. Dept. Agr. Bur. An. Ind. Bul. 115.
[152] Langworthy and Hunt, loc. cit.
[153] Langworthy and Hunt, loc. cit.
[154] U.S. Dept. of Agr. Bur. An. Ind. A. I. 18.