Outlines of Dairy Bacteriology, 8th edition / A Concise Manual for the Use of Students in Dairying

by H. L. Russell

[165] McKay, Bull. 32, Iowa Expt. Stat., p. 47

[166] Weigmann, Landw. Woch. f. Schl. Hol., No. 2, 1890.

[167] Weigmann, Cent. f. Bakt., II Abt., 3:497, 1897.

[168] At the National Creamery Buttermakers' Association for 1901, 193 out of 240 exhibitors used starters. Of those that employed starters, nearly one-half used commercial cultures. There was practically no difference in the average score of the two classes of starters, but those using starters ranked nearly two points higher in flavor than those that did not.

[169] Russell, Bull. 143, Wis. Expt. Stat., Feb. 1907.

[170] Melick, Bull. 138, Kansas Expt. Stat., June 1906.

[171] Reinmann, Cent. f. Bakt., 1900, 6:131; Jensen, Landw. Jahr. d. Schweiz, 1901.

[172] Jensen, Cent. f. Bakt., 1891, 11:409.

[173] Jensen, Milch Zeit., 1892, 6, Nos. 5 and 6.

[174] Pammel, Bull. 21, Iowa Expt. Stat., p. 803.