[33] Van Slyke, L. L., and Hart, E. B., Chemical changes in the souring of milk and their relations to cottage cheese, N. Y. (Geneva) Exp. Sta. Bul. 245, pages 1-36, 1904. [34] Sammis, J. L., Three creamery methods for making buttermilk cheese, Wis. Exp. Sta. Bul. 239, 1914. [35] Matheson, K. J., C. Thom and J. N. Currie, Cheeses of the Neufchâtel group, Conn. (Storrs) Exp. Sta. Bul. 78, pages 313-329, 1914. [36] Dahlberg, A. O., The manufacture of cottage cheese in creameries and milk plants, U. S. Dept. Agr. Bul. 576, pages 1-16, 1917. [37] Since the number of factories has continued small, the manufacture of this type of machine has remained a monopoly in which each machine is made to order by the Van Eyck Machine Co. of Holland, Mich. [38] Presented by Dr. E. C. Schroeder of the U. S. Dept. Agr. to the International Association of Dairy and Milk Inspectors, at Washington, Oct. 17, 1917, published Jour. Am. Vet. Med. Assoc'n 52, N. S. 5, no. 6, pages 674-685, 1918. [39] Matheson, K. J., and F. R. Cammack, How to make cottage cheese on the farm, U. S. Dept. Agr., Farmers' Bul. 850, pages 1-15, 1917. [40] Taken from Conn. (Storrs) Exp. Sta. Bul. 78, page 328. [41] Taken from Conn. (Storrs) Exp. Sta. Bul. 78, page 328. [42] Eckles, C. H., and O. Rahn, Die Reifung des Harzkäses, Centralb. f. Bakt. etc. 2 abt. 14 (1905), pages 676-680. [43] Monrad, J. H., Hand cheese, N. Y. Produce Rev. etc. 25 (1908), 16, page 644. [44] The authors are under obligations to Mrs. E. E. Kiernan for her description of this process (in the _Somerset County Leader_, Jan. 10, 1908) and her letters concerning it. The statement of the process given here combines the published statement with the results of our own experiments. [45] Monrad, J. H., Appetitost, N. Y. Produce Rev. etc. 25 (1908), 16, page 644. [46] Pouriau, A. F., La Laiterie, sixième ed. par Marcel Monteran, page 453, Paris, 1908. [47] Among the varietal names for Neufchâtel cheese from whole milk or with added cream are Petits Bondons, Malakoffs, Carrés affinés. Among low fat or skim forms, Petit Suisse, Gournay. [48] Thom, C., J. N. Currie and K. J. Matheson, Studies relating to the Roquefort and Camembert types of cheese, Conn. (Storrs) Exp. Sta. Bul. 79, page 392. [49] Full discussion of this product is found in U. S. Dept. Agr. Bur. An. Ind. Bul. 115. Camembert cheese problems in the U. S. also published as Storrs Exp. Sta. Bul. 58 with the same title. Also a supplementary paper in Bul. 79 of Storrs Exp. Sta. [50] Thom, C., U. S. Dept. Agr. Bur. An. Ind. Circ. 145 (1909), page 339. [51] Lot record cards for the making and ripening of Camembert are given on pages 124 and 125.