[117] Hastings, E. G., et al., The bacteriology of Cheddar cheese, U. S. Dept. Agr. Bur. An. Ind. Bul. 150, 1912.
[118] Van Slyke, L. L., and E. B. Hart, Conditions affecting chemical changes in cheese ripening, N. Y. (Geneva) Exp. Sta. Bul. 236, 1903.
[119] Van Slyke, L. L., et al., Cheese ripening at low temperatures, N. Y. (Geneva) Exp. Sta. Bul. 234, 1903.
[120] Van Slyke, L. L., et al., Cheese ripening at low temperatures, N. Y. (Geneva) Exp. Sta. Bul. 234, 1903.
[121] Doane, C. F., Methods and results of paraffining cheese, U. S. Dept. Agr. Bur. An. Ind. Circ. 181, pages 1-16, 1911.
[122] Doane, C. F., and E. E. Eldredge, The use of Bacillus Bulgaricus in starters for making Swiss or Emmenthal cheese, Dept. of Agr. Bur. An. Ind. Bul. 148, 1915.
[123] N. Y. Produce Rev. and Am. Creamery, Vol. 37, no. 25, page 1112, Starter for Swiss cheese.
[124] Clark, W. M., On the formation of "eyes" in Emmenthal cheese, Jour. Dairy Sci. 1 (1917), no. 2, pages 91-113.
Among important studies of Swiss cheese ripening are the following: Freudenreich, E. v., and Orla Jensen, Ueber die in Emmentalerkäse stattfindende Proprionsäuregärung, Centralb. f. Bakt. etc. 2 Abt. 17, page 529.
Jensen, Orla, Biologische Studien über den Käsereifungsprozess unter spezieller Berucksichtigung der flüchtigen Fettsäuren, Centralb. f. Bakt. etc. 2 Abt. 13 (1904), page 161.