[87] The authors acknowledge here the helpful suggestions
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Instructor.
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the salts formed by casein and paracasein with acids,
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[91] Decker, J. W., Cheesemaking from sour milk, Wis. Exp.
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[92] Russell, H. L., Cheese as affected by gas producing
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Marshall, C. E., Gassy curd and cheese, Mich. Exp. Sta.
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[95] Van Slyke, L. L., Methods of paying for milk at cheese
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[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
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111-124, Cheese making experiments.
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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
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Dept. Agr. Bur. An. Ind. Bul. 165, pages 1-95, 1913.
[99] New York Prod. Review, Vol. 34, no. 2, page 66.
[100] Babcock, 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.
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