The Book of Cheese

by Charles Thom; W. W. Fisk

[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.