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.