EVANS. Bacterial Flora of Roquefort Cheese. Journal of Agricultural Research, Vol. 13, pages 225-233 (1918).

Streptococci Concerned in Cheese Ripening. Journal of Agricultural 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.

Circular 207 (1919).

California Agricultural Experiment Station,

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 Emmenthal 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 Department of Agriculture, Bulletin 1171 (1923).

ROBINSON. The Value of Cheese in the Diet. American Food Journal, Vol. 18, pages 117-120 (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. MolkereiZeitung, 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 Infectionskrankheiten, II Abtheil, Vol. 21, pages 392398 (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, Parasiten

kunde 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).

ROGERS. Fermented Milks. United States Department of Agriculture, Bulletin 319 (1915).

VAN SLYKE and BOSWORTH. Chemical Changes in the Souring of Milk. Journal of Biological Chemistry, Vol. 24, pages 191–202 (1916).

HAMMAR and HAUSER. Fermented Milk. Iowa Agricultural Experiment Station, Circular No. 54 (1918).

BAKER, BREW, and CONN. Relation between Lactic Acid Production and Bacterial Growth in the Souring of Milk. New York Agricultural Experiment Station (Geneva), Technical Bulletin No. 74 (1919).

CHEPLIN, FULMER, and BARNEY. Therapeutic Application of Bacillus Acidophilus Milk. Journal of the American Medical Association, Vol. 80, pages 1896-1899 (1923); Chemical Abstracts, Vol. 17, page 3374. MORRISS. The Use of Bacillus Acidophilus Milk in a Tuberculosis Sanitorium. Journal of the American Medical Association, Vol. 81, pages 93-97 (1923).

Condensed and Dried Milks

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

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

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 of
Agriculture, Yearbook for 1912, pages 335-344 (1913).

DELEPINE. The Effects of Certain Condensing and Drying Processes Used in the Preservation of Milk upon its Bacterial Contents. Report to the Local Government Boards, Food Report No. 21 (1914); Chemical Abstracts, Vol. 9, page 2115 (1915).

COUTTS. Upon an Inquiry as to the Dried Milks with Special Reference to Their Use in Infant Feeding. Great Britain Local Governments Board Food Reports, No. 24, pages 1-137 (1918).

WINFIELD. Some Investigations Bearing on the Nutritive Value of Dried Milk. Great Britain Local Governments Board Food Reports, No. 24, pages 139–156 (1918); Chemical Abstracts, Vol. 12, page 2388.

STREET. Condensed or Evaporated Milks, Malted Milks, and Milk Powders. Connecticut Agricultural Experiment Station, Bulletin 213, pages 399407 (1919).

ROGERS, DEYSHER, and EVANS. Factors Influencing the Viscosity of Sweetened Condensed Milk. Journal of Dairy Science, Vol. 3, pages 468-485 (1920).

STEVENSON, PECK, and RHYNUS.

Reconstructed Milk. Public Health

Reports, Vol. 35, pages 2011-2045 (1920).

BLACKHAM. Dried Milk as a Food. Journal of the Royal Sanitary Institute, Vol. 41, pages 84-94 (1921).

Editorial. Simplification of the Intestinal Flora. Journal of the American Medical Association, Vol. 77, pages 626-627 (1921).

HUME. Antiscorbutic Value of Full Cream Sweetened Condensed Milk. Biochemical Journal, Vol. 15, pages 163-166 (1921).

CLARK and COLLINS. Dried Milk Powder in Infant Feeding. Public Health Reports, Vol. 37, pages 2415-2433 (1922).

ROSENAU. Vitamins in Milk (including consideration of condensed and dried milks). Boston Medical and Surgical Journal, May 5, 1921. DRIED MILKS. Report of Committee on Nutritional Problems to American Public Health Association. American Journal of Public Health, February, 1922.

MUDGE and RICH. An Interesting Nutrition Experiment. The Nation's Health, Vol. 4, pages 509-510 (1922).

POLET and LECOco. Food Value (Vitamins) of Cows' Milk in Its Commercial Forms. Oeuvre nationale de l'Enfance, Vol. 3, page 765 (1922); Chemical Abstracts, Vol. 17, page 154.

BALDWIN. Condensed Milk. American Food Journal, Vol. 18, pages 527

528 (1923).

CAVANAUGH, DUTCHER, and HALL. The Effect of the Spray Process of Drying on the Vitamin C Content of Milk. American Journal of the Diseases of Children, Vol. 25, pages 498-502 (1923).

RICE and MISCALL. Copper in Dairy Products and Its Solution in Milk under Various Conditions. Journal of Dairy Science, Vol. 6, pages 261277 (1923).

SOMMER and HART. The Heat Coagulation of Milk. Journal of Dairy Science, Vol. 5, pages 525-543 (1923).

SUPPLEE. Progress of the Powdered Milk Industry. Improvement in Methods of Milk Powder Production Goes Forward as Consumption of Product Increases. American Food Journal, Vol. 18, pages 115-116, 156 (1923).

WOLF and SHERWIN.

The Value of Sweetened Condensed Milk as a Food

for Babies. Archives of Pediatrics, June, 1923.

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 331-368 (1913).

AYERS and JOHNSON. A Bacteriological Study of Retail Ice Cream. United States Department of Agriculture, Bulletin 303 (1915); Chemical Abstracts, Vol. 10, page 227.

HOLDAWAY and REYNOLDS. Effects of Binders upon the Melting and Hardness of Ice Cream. Virginia Agricultural Experiment Station, Bulletin 211, pages 3-19 (1916); Chemical Abstracts, Vol. 11, page 1004 (1917). MORTENSEN. Factors which Influence the Yield and Consistency of Ice Cream. Iowa Agricultural Experiment Station, Bulletin 180, pages 261-283 (1918).