Van Slyke, L. L., et al., Cheese ripening investigations; rennet enzyme as a factor in cheese ripening, N. Y. (Geneva) Exp. Sta. Bul. 233, 1903.
[109] Bosworth, A. W., Studies relating to the chemistry of milk and casein, N. Y. (Geneva) Exp. Sta. Tech. Bul. 37, 1914.
[110] Wis. Exp. Sta. Rept. 1898, Distribution of galactase in milk from different sources, pages 87-97.
Wis. Exp. Sta. Rept. 1903, pages 195-197, 201-205, 222-223, Action of proteolytic ferments on milk.
[111] Wis. Exp. Sta. Rept. 1900, pages 102-122.
[112] Harding, H. A., and M. J. Prucha, The bacterial flora of Cheddar cheese, N. Y. (Geneva) Exp. Sta. Tech. Bul. 8.
[113] Bacterium, Bacillus and Lactobacillus are preferred by different authors as generic placing of the Bulgarian sour milk species.
[114] Hastings, E. G., Alice C. Evans and E. B. Hart, The bacteriology of Cheddar cheese, Wis. Exp. Sta. Bul. 150, pages 1-52, 1912.
[115] Harding, H. A., The rôle of the lactic acid bacteria in the manufacture and in the early stages of ripening of Cheddar cheese, N. Y. (Geneva) Exp. Sta. Bul. 237, 1903.
[116] Heinemann, P. G., The kinds of lactic acid produced by lactic acid bacteria, Jour. Biol. Chem., Vol. 2, pages 603-608.