Part 38 (1/2)

Van Slyke, L. L., and A. W. Bosworth, Condition of casein and salts in milk, N. Y. (Geneva) Exp. Sta.

Tech. Bul. 39, 1914.

Van Slyke, L. L., and E. B. Hart, A study of some of the salts formed by casein and paracasein with acids; their relation to American Cheddar cheese, N. Y.

(Geneva) Exp. Sta. Bul. 214, 1902.

Van Slyke, L. L., and E. B. Hart, Some of the relations of casein and paracasein to bases and acids and their application to Cheddar cheese, N. Y.

(Geneva) Exp. Sta. Bul. 261, 1905.

Van Slyke, L. L., and O. B. Winter, Cheese ripening investigations, N. Y. (Geneva) Exp. Sta. Tech. Bul.

33, 1914.

[106] Van Slyke, L. L., and E. B. Hart, The relation of carbon dioxide to proteolysis in the ripening of Cheddar cheese, N. Y. (Geneva) Exp. Sta. Bul. 231, 1903.

[107] Van Slyke, L. L., and E. B. Hart, Some of the compounds present in American Cheddar cheese, N. Y.

(Geneva) Exp. Sta. Bul. 219, 1902.

[108] Van Slyke, L. L., _et al._, Action of rennin or casein, N. Y. (Geneva) Exp. Sta. Tech. Bul. 31, 1913.

Van Slyke, L. L., _et al._, Cheese ripening investigations; rennet enzyme as a factor in cheese ripening, N. Y. (Geneva) Exp. Sta. Bul. 233, 1903.

[109] Bosworth, A. W., Studies relating to the chemistry of milk and casein, N. Y. (Geneva) Exp. Sta. Tech. Bul.

37, 1914.

[110] Wis. Exp. Sta. Rept. 1898, Distribution of galactase in milk from different sources, pages 87-97.

Wis. Exp. Sta. Rept. 1903, pages 195-197, 201-205, 222-223, Action of proteolytic ferments on milk.

[111] Wis. Exp. Sta. Rept. 1900, pages 102-122.

[112] Harding, H. A., and M. J. Prucha, The bacterial flora of Cheddar cheese, N. Y. (Geneva) Exp. Sta. Tech. Bul.

8.

[113] Bacterium, Bacillus and Lactobacillus are preferred by different authors as generic placing of the Bulgarian sour milk species.

[114] Hastings, E. G., Alice C. Evans and E. B. Hart, The bacteriology of Cheddar cheese, Wis. Exp. Sta. Bul.

150, pages 1-52, 1912.

[115] Harding, H. A., The role of the lactic acid bacteria in the manufacture and in the early stages of ripening of Cheddar cheese, N. Y. (Geneva) Exp. Sta. Bul. 237, 1903.

[116] Heinemann, P. G., The kinds of lactic acid produced by lactic acid bacteria, Jour. Biol. Chem., Vol. 2, pages 603-608.

[117] Hastings, E. G., _et al._, The bacteriology of Cheddar cheese, U. S. Dept. Agr. Bur. An. Ind. Bul. 150, 1912.

[118] Van Slyke, L. L., and E. B. Hart, Conditions affecting chemical changes in cheese ripening, N. Y. (Geneva) Exp. Sta. Bul. 236, 1903.

[119] Van Slyke, L. L., _et al._, Cheese ripening at low temperatures, N. Y. (Geneva) Exp. Sta. Bul. 234, 1903.

[120] Van Slyke, L. L., _et al._, Cheese ripening at low temperatures, N. Y. (Geneva) Exp. Sta. Bul. 234, 1903.