[131] Harding, H. A., and G. A. Smith, Control of rust spots in cheese, N. Y. (Geneva) Exp. Sta. Bul. 225, 1902. [132] Elliott, W. J., Creameries and cheese factories, Mont. Exp. Sta. Bul. 53, 1904. Farrington, E. H., and E. H. Benkendorf, Origination and construction of cheese factories and creameries, Wis. Exp. Sta. Bul. 244, 1915. [133] From N. Y. price current. [134] Hart, E. B., A simple test for casein in milk and its relation to the dairy industry, Wis. Exp. Sta. Bul. 156, pages 1-22, 1907. [135] Sammis, J. L., The moisture test in the cheese factory, Wis. Exp. Sta. Circ. 81, 1917. Troy, H. C., A cheese moisture test, N. Y. (Cornell) Exp. Sta. Ext. Bul. 17, 1917. [136] Sammis, J. L., Correct payment for cheese factory milk by the Babcock test, Wis. Exp. Sta. Bul. 276, 1917. [137] Dairy Laws of Wisconsin, 1916, section 4607a. [138] Sammis, J. L., The improved system of selling cheese, Hoard's Dairyman 52 (1916), 15, pages 5, 11-12. Hibbard, B. H., and A. Hobson, Markets and prices of Wisconsin cheese, Wis. Exp. Sta. Bul. 251, pages 1-56, 1915. [139] Hibbard, B. H., and Asher Hobson, Markets and prices of Wisconsin cheese, Wis. Exp. Sta. Bul. 251, 1915. [140] N. Y. Agricultural Laws, Sect. 3, paragraphs 48 and 49. [141] Langworthy, C. F., and C. L. Hunt, Cheese and its economical uses in the diet, U. S. Dept. Agr. Farmers' Bul. 487, 1912. [142] See also, Reich, R., Cheese as a food and its judgment from standpoint of the food chemist, Arch. f. Hyg. 80 (1913), no. 1/6, pages 169-195. [143] This calculation was added by the authors. [144] Varietal name added by authors. [145] Doane, C. F., and H. W. Lawson, Varieties of cheese, U. S. Dept. Agr. Bur. An. Ind. Bul. 146. [146] U. S. Dept. Agr. Bur. An. Ind., Dairy Div. A. I. 21, 1917. [147] Doane, C. F., _et al._, The digestibility of cheese, U. S. Dept. Agr. Bur. An. Ind. Circ. 166, pages 1-21, 1911. [148] Langworthy and Hunt, _loc. cit._ [149] U. S. Dept. Agr. Farmers' Bul. 487, page 38. [150] Levin, W., Cheese poisoning--a toxicogenic bacillus isolated from cheese, Jour. Lab. Clin. Med. 2 (1917), page 761. [151] Thom, C., Camembert cheese problems in the United States, U. S. Dept. Agr. Bur. An. Ind. Bul. 115. [152] Langworthy and Hunt, _loc. cit._ [153] Langworthy and Hunt, _loc. cit._ [154] U.S. Dept. of Agr. Bur. An. Ind. A. I. 18. INDEX Acetic acid in cheese, 247. Acid cocci, 19. Acid fermentation, 17. Acid organisms, 41. Acid peptonizing organisms, 41.