Van Slyke, L. L., and A. W. Bosworth, Valency of molecules and molecular weights of casein and paracasein, Ibid. Vol. 14, pages 227-230, 1913.
Van Slyke, L. L., and A. W. Bosworth, Composition and properties of the brine-soluble compounds in cheese, Jour. Biol. Chem. 14, pages 231-236, 1913.
Van Slyke, L. L., and E. B. Hart, A study of some of the salts formed by casein and paracasein with acids; their relations to American Cheddar cheese, N. Y. Exp. Sta. Bul. 214, 1902.
Van Slyke, L. L., and E. B. Hart, Casein and paracasein in some of their relations to bases and acids, American Chem. Jour. 33, pages 461-996, 1905.
Van Slyke, L. L., and E. B. Hart, Some of the relations of casein and paracasein to bases and acids, and their application to Cheddar cheese, N. Y. Exp. Sta. Bul. 261, 1905.
CHAPTER IV
LACTIC STARTERS
Acidity in cheese-making arises almost exclusively from the lactic acid produced from the fermentation of milk-sugar (lactose) by bacteria. Hydrochloric acid is used in the Wisconsin[22] process of making pasteurized milk cheese and sometimes for making skimmed-milk curd for baking purposes. It is regularly used in precipitating casein not for food but for manufacturing purposes.