The Book of Cheese

by Charles Thom; W. W. Fisk

[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.