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HUNZIKER. Condensed Milk and Milk Powder.
LANGWORTHY and HUNT. Cheese and Its Economical Uses in the Diet.

United States Department of Agriculture, Farmers' Bulletin 487.
LARSEN and WHITE. Dairy Technology.
MARSHALL. Microbiology.
MOJONNIER and Troy. The Technical Control of Dairy Products.
ORLA-JENSEN. Dairy Bacteriology.
OVERMAN. Food Values and Dairy Products. Illinois Agricultural Ex-

periment Station, Circular 235, pages 1-28 (1919). PIRTLE. Handbook of Dairy Statistics. United States Department of

Agriculture. RETTER and CHEPLIN. A Treatise on the Transformation of the Intestinal

Flora with Special Reference to the Implantation of Bacillus Acidophilus

(Yale University Press, 1921).
RUSSELL and HASTINGS. Outlines of Dairy Bacteriology.
SAMMIS. Cheese Making.
SHERMAN and SMITH. The Vitamins.
STOCKING. Manual of Milk Products.
Thom and Fisk. The Book of Cheese.
VAN SLYKE and PUBLOW. The Science and Practice of Cheese Making.
WASHBURN. Principles and Practice of Ice-Cream Making. Vermont

Agricultural Experiment Station, Bulletin 155.
WILEY. Foods and Their Adulterations.
WING. Milk and Its Products.

II

Papers and Special Bulletins on Cheese ALVORD, BABCOCK, Russell, and Van SLYKE. The Cold Curing of Cheese.

United States Department of Agriculture, Bureau of Animal Industry,

Bulletin 49 (1903). BABCOCK, RUSSELL, and BAER. Shrinkage of Cold-Cured Cheese during

Ripening. Experiments in Parafining Cheese. Wisconsin Agricultural

Experiment Station, Bulletin 101 (1903). VAN SLYKE, SMITH, and Hart. Experiments in Curing Cheese at Different

Temperatures. New York State Agricultural Experiment Station,

Bulletin 234 (1903). VAN SLYKE and Hart. Conditions Affecting Chemical Changes in Cheese

Ripening. New York State Agricultural Experiment Station, Bulletin 236 (1903).

ROGERS. The Relation of Bacteria to the Flavors of Cheddar Cheese. United

States Department of Agriculture, Bureau of Animal Industry, Bulletin

62 (1904). RUSSELL and HASTINGS. Relation of Bacterial Life to Development of Flavor

in Cold-Cured Cheddar Cheese. Wisconsin Agricultural Experiment

Station, 21st Annual Report, pages 155-163 (1904). RUSSELL and HASTINGS. A Swiss Cheese Trouble Caused by a Gas-forming

Yeast. Wisconsin Agricultural Experiment Station, Bulletin 128 (1905). VAN SLYKE and Hart. Some of the Relations of Casein and Paracasein 10

Bases and Acids and Their Application to Cheddar Cheese. New York

State Agricultural Experiment Station, Bulletin 261 (1905). Thom. Fungi in Cheese Ripening; Camembert and Roquefort (with

bibliography). United States Department of Agriculture, Bureau of

Animal Industry, Bulletin 82 (1906). DOANE. The Cold Curing of American Cheese, with digest of previous work on

the subject. United States Department of Agriculture, Bureau of Ani

mal Industry, Bulletin 85 (1906). ISSAJEFF. Directions for Making Camembert Type of Cheese. United

States Department of Agriculture, Bureau of Animal Industry, Bulletin

98 (1907). VAN SLYKE and BoswORTH. Some of the First Chemical Changes in Cheddar

Cheese. New York State Agricultural Experiment Station, Technical

Bulletin 4 (1907). DOANE. Development of Lactic Acid in Cheddar Cheese Making. United

States Department of Agriculture, Bureau of Animal Industry, Bulletin

110 (1908). Dox. Proteolytic Changes in the Ripening of Camembert Cheese (with bibliog

raphy). United States Department of Agriculture, Bureau of Animal

Industry, Bulletin 109 (1908). HARDING and PRUCHA. The Bacterial Flora of Cheddar Cheese. New York

State Agricultural Experiment Station, Technical Bulletin 8 (1908). DOANE. The Influence of Lactic Acid on the Quality of Cheese of the Cheddar

Type. United States Department of Agriculture, Bureau of Animal

Industry, Bulletin 123 (1910). LANGWORTHY. Cheese and Other Substitutes for Meat in the Diet. United

States Department of Agriculture, Yearbook for 1910, pages 359-370. SAMMIS, SUZUKI, and LAABS. Factors Controlling the Moisture Content of

Cheese Curds. United States Department of Agriculture, Bureau of

Animal Industry, Bulletin 122 (1910). DOANE. The Digestibility of Cheese. United States Department of Agri

culture, Bureau of Animal Industry, Circular 166 (1911).

Dox. The Composition of True Roquefort Cheese. Zeitschrift für Unter

suchung der Nahrungs- und Genussmittel, Vol. 22, pages 239-242 (1911). VAN DAM. The Cheese Mass of Edam Cheese. Centralblatt für Bakteri

ologie und Parasitenkunde, II Abtheil, Vol. 32, pages 1-40 (1911). HASTINGS, EVANS, and Hart. The Bacteriology of Cheddar Cheese. United

States Department of Agriculture, Bureau of Animal Industry, Bulletin

150 (1912). HASTINGS, EVANS, and Hart. Studies on the Factors Concerned in the

Ripening of Cheddar Cheese. Wisconsin Agricultural Experiment

Station, Research Bulletin 25 (1912). NIERENSTEIN. Contribution to the Chemistry of Cheddar Cheese. Journal

of Agricultural Science, Vol. 4, pages 225-244 (1912). SAMMS and BRUHN. The Manufacture of Cheddar Cheese from Pasteurized

Milk. Wisconsin Agricultural Experiment Station, Research Bulletin

27 (1912). REICH. Cheese as a Food and Its Economy. Archiv für Hygiene, Vol. 80,

pages 169–195 (1913). Thou and CURRIE. The Dominance of Roquefort Mold in Cheese. Jour

nal of Biological Chemistry, Vol. 15, pages 249–258 (1913). CURRIE. Flavor of Roquefort Cheese. Journal of Agricultural Research,

Vol. 2, pages 1-14 (1914). HART, HASTINGS, FLINT, and Evans. Relation of the Action of Certain

Bacteria to the Ripening of Cheese of the Cheddar Type. Journal of

Agricultural Research, Vol. 2, pages 193–216 (1914). EVANS, HASTINGS, and HART. Bacteria Concerned in the Production of

the Characteristic Flavor of Cheese of the Cheddar Type. Journal of

Agricultural Research, Vol. 2, pages 167192 (1914). THOM, CURRIE, and MATHESON. Studies Relating to the Roquefort and

Camembert Type of Checse. Connecticut (Storrs) Agricultural Experi

ment Station, Bulletin 79, pages 387-394 (1914). VAN RIJN. The Composition of Dutch Cheese, and the System of Control

for Whole-Milk Dutch Cheese. Analyst, Vol. 40, pages 391–398 (1915);

Chemical Abstracts, Vol. 9, page 3106. DAHLBERG. The Manufacture of Cottage Cheese in Creameries and Milk

Plants. United States Department of Agriculture, Bulletin 576

(1917). ZLATAROFF. Manufacture and Composition of Certain Kinds of Bulgarian

Cheese. Zeitschrift Nahrungs-Genussmittel, Vol. 31, pages 387-394

(1916); Chemical Abstracts, Vol. 11, page 1864 (1917). Cottage Cheese Dishes. United States Department of Agriculture, Circular

109, Office of the Secretary (1918).

EVANS. Bacterial Flora of Roquefort Cheese. Journal of Agricultural Re

search, Vol. 13, pages 225–233 (1918). - Streptococci Concerned in Cheese Ripening. Journal of Agricul

tural Research, Vol. 13, pages 235-252 (1918). MATHESON and CAMMACK. The Manufacture of Neufchâtel and Cream Cheese

in the Factory. United States Department of Agriculture, Bulletin 669,

28 pages (1918). BAIRD. Jack Cheese. California Agricultural Experiment Station, Circular

206 (1919). - Neufchâtel Cheese. California Agricultural Experiment Station,

Circular 207 (1919). PIRTLE. Trend of the Cheese Industry in the United States and Other Countries.

United States Department of Agriculture, Department Circular 71

(1919). RUDNICK. Buttermilk Cheese. Journal of Dairy Science, Vol. 2, pages

41-45 (1919). STEWART. The Mold of Blue-veined Cheeses. Journal of Dairy Science,

Vol. 2, pages 407-414 (1919). SHERMAN, J. M. Use of Pure Culture Starters in Swiss Cheese Making.

Butter, Cheese, and Egg Journal, Vol. 11, No. 4, page 18 (1920). HUCKER. The Microscopic Study of Bacteria in Cheese. New York Agri

cultural Experiment Station, Technical Bulletin No. 87, 11 pages (1921). MATHESON. Manufacture of Cow Milk Roquefort Cheese. United States

Department of Agriculture, Bulletin 970, 28 pages (1921). SHERMAN, J. M. The Cause of Eyes and Characteristic Flavor in Emmen

thal or Swiss Cheese. Journal of Bacteriology, Vol. 6, pages 379-392

(1921). HUCKER. The Bacteriological Aspects of Cheese Ripening. New York

Agricultural Experiment Station, Technical Bulletin No. 89, 36 pages
(1922).
· The Types of Bacteria Found in Commercial Cheddar Cheese. New
York Agricultural Experiment Station, Technical Bulletin No. 90, 38

pages (1922). MATHESON. The Manufacture of Camembert Cheese. United States De

partment of Agriculture, Bulletin 1171 (1923). ROBINSON. The Value of Cheese in the Diet. American Food Journal,

Vol. 18, pages 117120 (1923). SHAw and SHERMAN, J. M. The Production of Volatile Fatty Acids and

Carbon Dioxide by Propionic Acid Bacteria with Special Reference to Their Action in Cheese. Journal of Dairy Science, Vol. 6, pages 303-309 (1923).

Fermented Milks and B. Acidophilus Preparations FUHRMANN. On Yoghurt. Zeitschrift für Untersuchung der Nahrungs und

Genussmittel, Vol. 13, pages 598–604 (1907). ENGEL. Yoghurt or Sour Milk and Its Method of Manufacture. Molkerei

Zeitung, Vol. 22, pages 1461-1463 (1908). HASTINGS. A Preliminary Note on a Group of Lactic Acid Bacteria Not

Previously Described in America. Science, Vol. 28, page 656 (1908). HERSCHELL. On the Use of Selected Lactic Acid Bacilli and Soured Milk

in the Treatment of Some Forms of Chronic Ill-Health. Lancet, Vol.

175, pages 371-374 (1908). HERTER and KENDALL. The Fate of B. bulgaricus in the Digestive Tract of

a Monkey. Journal of Biological Chemistry, Vol. 5, pages 293-302 (1908). KLOTZ. Bacteriology of Yoghurt. Centralblatt für Bakteriologie, Para

sitenkunde und Infectionskrankheiten, II Abtheil, Vol. 21, pages 392–

398 (1908). LUERSSEN and KUHN. Yoghurt, the Bulgarian Sour Milk. Centralblatt

für Bakteriologie, Parasitenkunde und Infectionskrankheiten, II Abtheil,

Vol. 20, pages 234-248 (1908). PIFFARD. A Study of Sour Milks. New York Medical Journal, Vol. 87,

pages 1-9 (1908). STANISLAUS. Kefir and Its Preparation. American Journal of Pharmacy,

Vol. 80, pages 20–26 (1908). BALDWIN. Influence of Lactic Acid Ferments upon Intestinal Putrefaction.

Journal of Biological Chemistry, Vol. 7, pages 37-48 (1909). HASTINGS and HAMMAR. The Occurrence and Distribution of Organisms

similar to the B. bulgaricus of Yoghurt. Centralblatt für Bakteriologie, Parasitenkunde und Infectionskrankheiten, II Abtheil, Vol. 25, pages

419-426 (1909). HEINEMANN. Lactic Acid as an Agent to Reduce Intestinal Putrefaction.

Journal of the American Medical Association, Vol. 52, pages 372–376

(1909). HEINEMANN and HEFFERAN. A Study of B. bulgaricus. Journal of In

fectious Diseases, Vol. 6, pages 304–318 (1909). HERTER. On the Therapeutic Action of Fermented Milk. Popular Science

Monthly, Vol. 74, pages 31-42 (1909). METCHNIKOFF. The Utility of Lactic Microbes with Explanation of the

Author's Views on Longevity. Century Magazine, Vol. 79, pages 53

58 (1909). WHITE and AVERY. Observations on Certain Lactic Acid Bacteria of the

so-called Bulgaricus Type. Centralblatt für Bakteriologie, Parasiten

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