The Book of Cheese Part 37

[77] Percival, J., and G. Heather Mason, The microflora of Stilton cheese, Jour. Agr. Sci. 5 (1913), part 2, pages 222-229. See also Thom, C., Soft cheese studies in Europe, U. S. Dept. Agr. Bur. An. Ind. Rept. 22 (1905), pages 79-109.

[78] Benson, Miles, in personal letter from a.n.a.lyses of cheeses selected for the purpose.

[79] Dean, H. H., The Creamery Journal, Nov. 1904.

[80] N. Y. Produce Rev. etc., Vol. 32, no. 14, page 536.

[81] N. Y. Produce Rev. etc., Vol. 30, no. 5, page 188; Vol.

30, no. 14, page 534; Vol. 31, no. 5, page 182.

Marty, G., Brick cheesemaking, Wis. Cheese-makers a.s.soc., 15th Annual Meeting, 1907, page 66.

Wuethrich, F., The manufacture of Brick cheese, Wis.

Cheese-makers a.s.soc., 14th Annual Meeting, 1906, page 50.

Schenk, C., Brick cheesemaking, Wis. Cheese-makers a.s.soc., 13th Annual Meeting, 1905, page 38.

[82] Doane, C. F., and H. W. Lawson, Varieties of cheese, descriptions and a.n.a.lysis, U. S. Dept. Agr. Bur. of An.

Ind. Bul. 146, 1911.

[83] Ligeon, X., Herstellung des Port Salut Kases, Milchztg.

38 (1909), no. 39, pages 459-460.

[84] These paragraphs were taken from N. Y. Exp. Sta. Bul.

56, Experiments in the manufacture of cheese; Part I.

The manufacture of Edam cheese, 1893. See also, Haecker, T. L., Experiments in the manufacture of cheese, Minn. Exp. Sta. Bul. 35, 1894.

[85] Boekhout, F. W. J., and J. J. O. de Vries, Cracking of Edam, Verslag. Landbouwk. Onderzoek.

Rykslandboupoefstat. (Netherlands), 20 (1917), pages 71-78, fig. 1.

Boekhout, F. W. F., and J. J. O. de Vries, Sur le defaut "Knijpers" dans le fromage d'Edam, Rev. Gen.

Lait, 9 (1913), no. 18, pages 420-427.

[86] Paragraphs taken from N. Y. Exp. Sta. Bul. 56, Experiments in the manufacture of cheese; Part II. The manufacture of Gouda cheese, 1893. See also, Hayward, H., Method of making Gouda cheese, Pa. Exp. Sta. Rept.

1890, pages 79-81, and Haecker, T. L., Experiments in the manufacture of cheese, Minn. Exp. Sta. Bul. 35, 1894, and Monrad, J. H., in N. Y. Produce Rev. 25 (1907), no. 8, page 336, where a home process of making this cheese is given.

[87] The authors acknowledge here the helpful suggestions and criticisms of G. C. Dutton, New York State Cheese Instructor.

[88] Russell, H. L., Cheese as affected by gas-producing bacteria, Wis. Exp. Sta. Rept. 1895, pages 139-146.

Marshall, C. E., Ga.s.sy curd and cheese, Mich. Exp. Sta.

Bul. 183, 1900.

[89] S. M. Babc.o.c.k, Hot iron test of cheese curd, Wis. Exp.

Sta. Rept. 1895, pages 133-134.

[90] Van Slyke, L. L., and E. B. Hart, A study of some of the salts formed by casein and paracasein with acids, their relation to American Cheddar cheese, N. Y.

(Geneva) Exp. Sta. Bul. 214, 1902.

[91] Decker, J. W., Cheesemaking from sour milk, Wis. Exp.

Sta. Rept. 1898, pages 42-44.

[92] Russell, H. L., Cheese as affected by gas producing bacteria, Wis. Exp. Sta. Rept. 1895, pages 139-146.

Marshall, C. E., Ga.s.sy curd and cheese, Mich. Exp. Sta.

Bul. 183, 1900.

Moore, V. A., and A. R. Ward, Causes of tainted cheese curds, N. Y. (Cornell) Exp. Sta. Bul. 158, 1899.

[93] Van Slyke, L. L., Investigations relating to the manufacture of cheese, N. Y. (Geneva) Exp. Sta. Bul.

68, 1894.

[94] Van Slyke, L. L., Investigations relating to the manufacture of cheese, N. Y. (Geneva) Exp. Sta. Bul.

62, 1893.

[95] Van Slyke, L. L., Methods of paying for milk at cheese factories, N. Y. (Geneva) Exp. Sta. Bul. 308, 1908.

[96] Farm Bur. Exchange, St. Lawrence Co., N. Y., Vol. 1, no. 9, 1915. Cooling milk before delivery at the cheese factory.

[97] Sammis, J. L., et al., Factors controlling the moisture content of cheese curds, Wis. Exp. Sta. Research Bul.

7, 1910.

Ont. Agr. College and Exp. Farm Rept. 1909, pages 111-124, Cheese making experiments.

Ont. Agr. College and Exp. Farm Rept. 1910, pages 111-128, Cheese making experiments.

Fisk, W. W., A study of some factors influencing the yield and the moisture content of Cheddar cheese, Cornell Exp. Sta. Bul. 334, pages 515-537, 1913.

[98] Sammis, J. L., and A. T. Bruhn, The manufacture of cheese of the Cheddar type from pasteurized milk, U. S.

Dept. Agr. Bur. An. Ind. Bul. 165, pages 1-95, 1913.

[99] New York Prod. Review, Vol. 34, no. 2, page 66.

[100] Babc.o.c.k, S. M., _et al._, Cheese ripening as influenced by sugar, Wis. Exp. Sta. Rept. 1901, pages 162-167.

E. G. Hastings, _et al._, Studies on the factors concerned in the ripening of Cheddar cheese, Wis. Exp.

Sta. Research Bul. 25.

[101] Fisk, W. W., Skim-milk Cheddar cheese, N. Y. (Cornell) Exp. Sta. Ex. Bul. 18, 1917.

[102] Curd was spilled but practically all recovered.

[103] Suzuki, S. K., _et al._, Production of fatty acids and esters in Cheddar cheese, Wis. Exp. Sta. Research Bul.

11.

[104] Babc.o.c.k, S. M., _et al._, Cheese ripening as influenced by sugar, Wis. Exp. Sta. Rept. 1901, pages 162-167.

[105] Bosworth, A. W., and M. J. Prucha, Fermentation of citric acid in milk, N. Y. (Geneva) Exp. Sta. Tech.

Bul. 14, 1910.