[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.