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 to 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 Animal 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 IIO (1908).

Dox. Proteolytic Changes in the Ripening of Camembert Cheese (with bibliography). 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 Agriculture, Bureau of Animal Industry, Circular 166 (1911).

Dox. The Composition of True Roquefort Cheese. Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, Vol. 22, pages 239-242 (1911).

VAN DAM.

The Cheese Mass of Edam Cheese. Centralblatt für Bakteriologie 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).

LANGWORTHY and HUNT. Cheese and its Economical Uses in the Diet. United States Department of Agriculture, Farmers' Bulletin 487 (1912). NIERENSTEIN. Contribution to the Chemistry of Cheddar Cheese. Journal of Agricultural Science, Vol. 4, pages 225–244 (1912).

SAMMIS 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).

THOM and CURRIE. The Dominance of Roquefort Mold in Cheese. Journal 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). .

Fermented Milks

FUHRMANN. On Yoghurt. Zeitschrift für Untersuchung der Nahrungsund 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, Parasitenkunde und Infectiouskrankheiten, 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 Infectious 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 5358 (1909).

WHITE and AVERY. Observations on Certain Lactic Acid Bacteria of the so-called Bulgaricus Type. Centralblatt für Bakteriologie, Parasitenkunde und Infectionskrankheiten, II Abtheil, Vol. 25, pages 161-178 (1909).

ROGERS. Fermented Milks. United States Department of Agriculture, Bureau of Animal Industry, Circular 171 (1911).

HOHENADEL. Yoghurt, with especial Reference to Yoghurt Dried Preparations. Archiv für Hygiene, Vol. 78, pages 193-218 (1913).

Condensed and Dried Milks

BOOTH. Dry Milk. Chemical Engineer, Oct., 1905.

HISSEY. (Use of Dried Milk as an Infant Food in Summer.)
Kinderheilkunde, Vol. 46, pages 63-95 (1907).

Archiv für

MERRILL. Economic Reasons for the Reduction of Milk to Powder. Journal of Industrial and Engineering Chemistry, Vol. 1, pages 540-545 (1909).

JORDAN and MOTT. Condensed Milk and its Value for General Use and for

Infant Feeding. American Journal of Public Hygiene, Vol. 20, pages 391-402 (1910).

BALLNER and VON STOCKERT. Milk Powder. Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, Vol. 22, pages 648-651 (1911).

FLEMING. Analysis of Dried Milk and Cream (with results on 10 samples). Journal of Industrial and Engineering Chemistry, Vol. 4, pages 543-544 (1912).

STEWART. On Some Dried Milks and Patent Foods. Original Communications, 8th International Congress of Applied Chemistry, Vol. 18, pages 329-338 (1912).

KUHL. Dried Milk Products. Hygienische Rundschau, Vol. 23, pages 709-713 (1913).

WELLS. Condensed and Desiccated Milk. United States Department Agriculture, Yearbook for 1912, pages 335-344 (1913).

Cream, Ice Cream, and Lacto

MELICK. Variations in Fat Content of Separator Cream. Kansas Agricultural Experiment Station, Bulletin 137 (1906).

WILEY. Ice Cream. United States Public Health Service, Hygienic Laboratory, Bulletin 56, pages 249–312 (1909).

ALEXANDER. Effect of Gelatin in Ice Cream.

Zeitschrift für Chemie und

Industrie der Kolloide, Vol. 5, pages 101-103 (1909).

WHITE. The Grading of Cream. United States Department of Agriculture, Yearbook for 1910, pages 275-280 (1910).

MORTENSEN and GORDON. Lacto: A New and Healthful Frozen Dairy Product. Iowa Agricultural Experiment Station, Bulletin 118 (1911). PENNINGTON, HEPBURN, et al. Bacterial and Enzymic Changes in Milk and Cream at o° C. Journal of Biological Chemistry, Vol. 16, pages 331368 (1913).

CHAPTER V

EGGS

DOUBTLESS eggs of various kinds were among the very earliest of human foods. At the present time only the eggs of hens, ducks, geese, guinea fowl, and turkeys are commonly used for food; and of these, hens' eggs are so much more abundant than all others that, unless otherwise explained, all statements made here may be understood as referring to hens' eggs.

Production

The production of eggs is widely distributed. It is estimated. that about nine tenths of all farms in the United States keep chickens and produce eggs. It will be seen from Fig. 7 that in poultry culture there is less tendency toward concentration in particular regions than is the case with many other food industries.

It is difficult to measure the egg production of the country, because eggs are so largely consumed by the producer or sold at retail without going through trade channels from which accurate statistics can be obtained. The United Census Bureau estimates the egg industry at seventeen and one half dozen eggs per capita per year, i.e. an average of 210 eggs per year or 4 eggs per week for each person in the United States. The value of these eggs (at point of production) is estimated by the Census Bureau at somewhat over $300,000,000 annually (for the year 1909, $306,689,000).