[52] Bosworth, A. W., Chemical studies of Camembert cheese, N. Y. (Geneva) Exp. Sta. Tech. Bul. 5, pages 23-39, 1907. Dox, A. W., Proteolytic changes in the ripening of Camembert cheese, U. S. Dept. Agr. Bur. An. Ind. Bul. 109, pages 1-24, 1908. [53] Esten, W. M., and C. J. Mason, Bact. Stud. of Camembert cheese, Storrs Exp. Sta. Bul. 83 (1915), pages 103-111. [54] See page 134 for domestic or American use of the name Brie. [55] McNaughton, J., Coulommier cheese, Dept. Agr. Ottawa, Canada, Dairy and Cold Storage Ser. Bul. 25, 1910. [56] Kosher forms are prepared in compliance with the Mosaic law as demanded by the Jewish trade. [57] Unpublished analysis of the Storrs Exp. Sta. [58] Chapais, J. C., Monographie, Le Fromage Raffiné de L'Isle d'Orléans. Quebec, 1911. Published by Ministry of Agriculture, pages 1-31. [59] The authors acknowledge the assistance of Mr. Louis Getman in preparing this description. [60] Zumkehr, P., Limburger cheesemaking, Wis. Cheese-makers Association, 15th Annual Meeting, 1907, page 62. [61] Currie, J. N., Flavor of Roquefort cheese, Jour. Agr. Research 2 (1914), no. 1, pages 1-14. [62] Wis. Cheese-makers Assoc., 12th Annual Meeting and Report, 1906, page xxviii. [63] Currie, J. N., The relation of composition to quality in cheese, American Food Jour. 11 (1916), no. 9, page 458. See also Dox on the True Composition of Roquefort Cheese, Ztsch. Untersuch. Nahr. u. Genussmtl. 22 (1911), pages 239-242. [64] Thom, C., and Matheson, K. J., Biology of Roquefort cheese, Storrs Exp. Sta. Bul. 79, pages 335-347, 1914. [65] Currie, J. N., Flavor of Roquefort cheese, Jour. Agr. Research, 2 (1914), 1, pages 1-14, Washington. [66] Dox, A. W., Die Zusammensetzung des echten Roquefort-Käses, in Ztschr. Untersuch. Nahr. u. Genussmtl. Bd. 22, Heft. 4, pages 239-242, 1911. [67] Marre, E., Le Roquefort, Rodez, 1906. This is the authoritative monograph on Roquefort cheese problems. [68] Reported on the word of Prof. Fleischmann. [69] Thom, C., J. N. Currie and K. J. Matheson, Studies relating to the Roquefort and Camembert types of cheese, Storrs Exp. Sta. Bul. 79, pages 335-394, 1914. [70] Thom, C., U. S. Dept. Agr. Bur. An. Ind. Bul. 82, 1905. [71] Thom, C., The salt factor in the mold ripened cheeses, Storrs Exp. Sta. Bul. 79, pages 387-394, 1914. [72] Thom, C., and Currie, J. N., The dominance of Roquefort mold in cheese, Jour. Biol. Chem. 15 (1913), no. 2, pages 247-258. [73] Currie, J. N., The composition of Roquefort cheese fat, Jour. Agr. Research, 2 (1914), 6, pages 429-434. [74] Thom, C., Soft cheese studies in Europe, U. S. Dept. Agr. Bur. An. Ind. Rept. 22, pages 79-109, 1905.