Note 105 — Chapter XIV
Reading edition
Bosworth, A. W., and M. J. Prucha, Fermentation of citric acid in milk, N. Y. (Geneva) Exp. Sta. Tech. Bul. 14, 1910.
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.