Sammis, J. L., S. K. Suzuki and F. W. Laabs, Factors controlling the moisture content of cheese curds, U. S. Dept. Agr. Bur. An. Ind. Bul. 122, pages 1-61, 1910. [22] Sammis, J. L., and A. T. Bruhn, The manufacture of Cheddar cheese from pasteurized milk, Wis. Exp. Sta. Research Bul. 27, 1912. [23] Esten, W. M., Bacteria in the dairy, Conn. (Storrs) Rept. 1896, pages 44-52. [24] Bushnell, L. D., and W. R. Wright, Preparation and use of butter starter, Mich. Exp. Sta. Bul. 246, 1907. Hastings, E. G., Preparation and use of starter, Wis. Exp. Sta. Bul. 181, 1909. Larsen, C., and W. White, Preparation and use of starter, S. D. Exp. Sta. Bul. 123, 1910. Guthrie, E. S., and W. W. Fisk, Propagation of starter for butter-making and cheese-making, N. Y. (Cornell) Exp. Sta. Circ. 13, 1912. [25] 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. [26] Publow, C. A., An apparatus for measuring acidity in cheesemaking and buttermaking, Cornell Exp. Sta. Circ. 7, pages 17-20, 1909. Hastings, E. G., and A. C. Evans, A comparison of the acid test and the rennet test for determining the condition of milk for the Cheddar type of cheese, U. S. Dept. Agr. Bur. An. Ind. Circ. 210, pages 1-6, 1913. [27] Doane, C. F., The influence of lactic acid on the quality of cheese of the Cheddar type, U. S. Dept. Agr. Bur. An. Ind. Bul. 123, pages 1-20, 1910. [28] Fisk, W. W., A study of some factors influencing the yield and moisture content of Cheddar cheese, Cornell Exp. Sta. Bul. 334, 1913. [29] Olson, G. A., Rusty cans and their effect upon milk for cheese-making, Wis. Exp. Sta. Bul. 162, pages 1-12, 1908. [30] The term "broken" is included here because the use of some curd-breaking tool has always formed a step in certain commercially successful processes. In every case in which careful experimental work has been done the curd knife has been successfully substituted for the breaking tool and has reduced the losses of fat and casein and in addition aided in obtaining more uniform cheese. [31] Frandsen, J. H., and T. Thorsen, Farm cheese-making, Univ. Neb. Ext. Serv. Bul. 47, pages 1-16, 1917. Michels, J., Improved methods for making cottage and Neufchâtel cheese, N. C. Exp. Sta. Bul. 210, pages 29-38. Fisk, W. W., Methods of making some of the soft cheeses, Cornell Exp. Sta. Circ. 30, pages 41-62, 1915. [32] Tolstrup, R. M., Cheese that farmers should make, Iowa Agr. 15 (1914), 2, pages 89-90.