[130] Dotterrer, W. D., and R. S. Breed, Why and how pasteurize dairy by-products, N. Y. (Geneva) Exp. Sta. Bul. 412, 1915.
[131] Harding, H. A., and G. A. Smith, Control of rust spots in cheese, N. Y. (Geneva) Exp. Sta. Bul. 225, 1902.
[132] Elliott, W. J., Creameries and cheese factories, Mont. Exp. Sta. Bul. 53, 1904.
Farrington, E. H., and E. H. Benkendorf, Origination and construction of cheese factories and creameries, Wis. Exp. Sta. Bul. 244, 1915.
[133] From N. Y. price current.
[134] Hart, E. B., A simple test for casein in milk and its relation to the dairy industry, Wis. Exp. Sta. Bul. 156, pages 1-22, 1907.
[135] Sammis, J. L., The moisture test in the cheese factory, Wis. Exp. Sta. Circ. 81, 1917.
Troy, H. C., A cheese moisture test, N. Y. (Cornell) Exp. Sta. Ext. Bul. 17, 1917.
[136] Sammis, J. L., Correct payment for cheese factory milk by the Babcock test, Wis. Exp. Sta. Bul. 276, 1917.
[137] Dairy Laws of Wisconsin, 1916, section 4607a.