[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.