[33] Van Slyke, L. L., and Hart, E. B., Chemical changes in the souring of milk and their relations to cottage cheese, N. Y. (Geneva) Exp. Sta. Bul. 245, pages 1-36, 1904.

[34] Sammis, J. L., Three creamery methods for making b.u.t.termilk cheese, Wis. Exp. Sta. Bul. 239, 1914.

[35] Matheson, K. J., C. Thom and J. N. Currie, Cheeses of the Neufchatel group, Conn. (Storrs) Exp. Sta. Bul. 78, pages 313-329, 1914.

[36] Dahlberg, A. O., The manufacture of cottage cheese in creameries and milk plants, U. S. Dept. Agr. Bul. 576, pages 1-16, 1917.

[37] Since the number of factories has continued small, the manufacture of this type of machine has remained a monopoly in which each machine is made to order by the Van Eyck Machine Co. of Holland, Mich.

[38] Presented by Dr. E. C. Schroeder of the U. S. Dept.

Agr. to the International a.s.sociation of Dairy and Milk Inspectors, at Washington, Oct. 17, 1917, published Jour. Am. Vet. Med. a.s.soc'n 52, N. S. 5, no. 6, pages 674-685, 1918.

[39] Matheson, K. J., and F. R. Cammack, How to make cottage cheese on the farm, U. S. Dept. Agr., Farmers' Bul.

850, pages 1-15, 1917.

[40] Taken from Conn. (Storrs) Exp. Sta. Bul. 78, page 328.

[41] Taken from Conn. (Storrs) Exp. Sta. Bul. 78, page 328.

[42] Eckles, C. H., and O. Rahn, Die Reifung des Harzkases, Centralb. f. Bakt. etc. 2 abt. 14 (1905), pages 676-680.

[43] Monrad, J. H., Hand cheese, N. Y. Produce Rev. etc. 25 (1908), 16, page 644.

[44] The authors are under obligations to Mrs. E. E. Kiernan for her description of this process (in the _Somerset County Leader_, Jan. 10, 1908) and her letters concerning it. The statement of the process given here combines the published statement with the results of our own experiments.

[45] Monrad, J. H., Appet.i.tost, N. Y. Produce Rev. etc. 25 (1908), 16, page 644.

[46] Pouriau, A. F., La Laiterie, sixieme ed. par Marcel Monteran, page 453, Paris, 1908.

[47] Among the varietal names for Neufchatel cheese from whole milk or with added cream are Pet.i.ts Bondons, Malakoffs, Carres affines. Among low fat or skim forms, Pet.i.t Suisse, Gournay.

[48] Thom, C., J. N. Currie and K. J. Matheson, Studies relating to the Roquefort and Camembert types of cheese, Conn. (Storrs) Exp. Sta. Bul. 79, page 392.

[49] Full discussion of this product is found in U. S. Dept.

Agr. Bur. An. Ind. Bul. 115. Camembert cheese problems in the U. S. also published as Storrs Exp. Sta. Bul. 58 with the same t.i.tle. Also a supplementary paper in Bul.

79 of Storrs Exp. Sta.

[50] Thom, C., U. S. Dept. Agr. Bur. An. Ind. Circ. 145 (1909), page 339.

[51] Lot record cards for the making and ripening of Camembert are given on pages 124 and 125.

[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 a.n.a.lysis of the Storrs Exp. Sta.

[58] Chapais, J. C., Monographie, Le Fromage Raffine de L'Isle d'Orleans. Quebec, 1911. Published by Ministry of Agriculture, pages 1-31.

[59] The authors acknowledge the a.s.sistance of Mr. Louis Getman in preparing this description.

[60] Zumkehr, P., Limburger cheesemaking, Wis. Cheese-makers a.s.sociation, 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 a.s.soc., 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-Kases, 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.

[75] Frestadius, A., Nord. Mejeri Tid. 17 (1912), 14, page 159, Abs. N. Y. Produce Rev. 34 (1912), 2, page 54, and Cutting, W. B., The use of baritine in cheese rinds, Mo. Commerce and Trade Repts. 1908, 337, page 144, also in Practical Dairyman, 2 (1908), 7, page 76.

[76] Stilton Cheese--J. P. Sheldon--from abs. by New York Produce Rev. 28 (June 16, 1909), no. 8, pages 362-363.

Stilton is said to have originated with Mrs. Paulet, Wymondham, Co. of Leicester, and to have been sold by her brother--Host of the "Bill" at Stilton from which village it derived its name.