The Book of Cheese Part 35

Rogers, L. A., Bacteria in milk, U. S. Dept. Agr., Farmers' Bul. 490, 1912.

[12] Hastings, E. G., Distribution of lactose-fermenting yeasts in dairy products, Wis. Exp. Sta. Rept. 23, pages 107-115.

[13] Thom, C., and S. H. Ayers, Effect of pasteurization upon mold spores, Jour. Agr. Research 6 (1916), no. 4, pages 153-156.

[14] Hunziker, O. F., Germicidal action of milk, N. Y. (Cornell) Exp. Sta. Bul. 197.

Stocking, W. A., Germicidal action of milk, Conn.

(Storrs) Exp. Sta. Bul. 37, 1905.

U. S. Treasury Dept., Hygienic Laboratory, Bul. 41, Milk and its relation to the public health, 1908, also revised as Bul. 56, 1909.

[15] U. S. Dept. Agr., Farmers' Bul. 602, Dairy Division, Production of clean milk, 1914.

Lauder, A., and A. Cunningham, Some factors affecting the bacteriological content of milk, Edinburgh and East of Scotland Coll. of Agr. Rept. XXVIII, 1913.

Prucha, M. J., and H. M. Weeter, Germ content of milk, Ill. Exp. Sta. Bul. 199, 1917.

Harding, H. A., _et al._, The effect of certain dairy operations upon the germ content of milk, N. Y. Exp.

Sta. Bul. 365, 1913.

Fraser, W. J., Sources of bacteria in milk, Ill. Exp.

Sta. Bul. 91, 1903.

Frandsen, J. H., Care of milk and cream on the farm, Neb. Exp. Sta. Bul. 133, 1912.

Conn, H. W., The care and handling of milk, Conn.

(Storrs) Exp. Sta. Bul. 26, 1903.

Stocking, W. A., Jr., Quality of milk as affected by certain dairy operations, Conn. (Storrs) Exp. Sta. Bul.

42, 1906.

[16] Harding, H. A., J. K. Wilson and G. A. Smith, Tests of covered milk pails, N. Y. Exp. Sta. Bul. 326, 1910.

Stocking, W. A., Tests of covered milk pails, Conn.

(Storrs) Exp. Sta. Bul. 48, 1907.

[17] Wing, L. W., Milking machines; their sterilization and their efficiency in producing clean milk, N. Y. (Cornell) Exp. Sta. Circ. 18, 1913.

[18] Rudd.i.c.k, J. A., and G. H. Barr, The cooling of milk for cheese making, Ottawa Dept. of Agr. Bul. 22, 1910.

[19] Wis. Exp. Sta. Rept. 1895, pages 14-150, Fermentation test for gas-producing bacteria in milk. This is commonly called the Wisconsin curd test.

[20] Stevenson, C., Pepsin in cheesemaking, Jour. Agr. (New Zeal.) 14 (1917), pages 32-34.

Todd, A., and E. C. V. Cornish, Experiments in the preparation of homemade rennet, Jour. Bd. Agr. (London) 23 (1916), no. 6, pages 549-555.

Besana, C., Lack of coagulating ferment in cheesemaking, Staz. Sper. Agr. Ital. 49 (1916), pages 10-12.

Van Dam, W., Rennet economy and subst.i.tutes, Verslag.

Ver. Exploit. Proefzuivelboerderij. Hoorn, 1914, pages 45-46.

[21] The paragraphs on the chemistry of casein and on rennet action have been selected from a complete discussion of the subject by E. B. Forbes and M. H. Keith in Ohio Exp. Sta. Tech. Bul. 5 ent.i.tled, "A review of the literature of phosphorus compounds in animal metabolism." The original references cited in this discussion are given at the end of the chapter in the order of their citation in the text.

See also, Van Slyke, L. L., and D. D. Van Slyke, I, The action of dilute acids upon casein when no soluble compounds are formed; II, The hydrolyses of the sodium salts of casein, N. Y. (Geneva) Exp. Sta. Tech. Bul. 3, pages 75-162, 1906.

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 b.u.t.ter starter, Mich. Exp. Sta. Bul. 246, 1907.

Hastings, E. G., Preparation and use of starter, Wis.

Exp. Sta. Bul. 181, 1909.

La.r.s.en, 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 b.u.t.ter-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 b.u.t.termaking, 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 subst.i.tuted 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 Neufchatel 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.