Note 21 — Chapter III
Reading edition
The paragraphs on the chemistry of casein and on rennet action have been selected from a complete discussion of the subject by E. B. Forbes and M. H. Keith in Ohio Exp. Sta. Tech. Bul. 5 entitled, "A review of the literature of phosphorus compounds in animal metabolism." The original references cited in this discussion are given at the end of the chapter in the order of their citation in the text.
See also, Van Slyke, L. L., and D. D. Van Slyke, I, The action of dilute acids upon casein when no soluble compounds are formed; II, The hydrolyses of the sodium salts of casein, N. Y. (Geneva) Exp. Sta. Tech. Bul. 3, pages 75-162, 1906.
Sammis, J. L., S. K. Suzuki and F. W. Laabs, Factors controlling the moisture content of cheese curds, U. S. Dept. Agr. Bur. An. Ind. Bul. 122, pages 1-61, 1910.