1. Abbott, F. H.: Standardization and improvement of California butter. California Exp. Sta. Bul. No. 443 (1927).
2. Anon.: Manufactured products. Indiana Sta. Rpt. 1926, pp. 26, 27 (1926).
3. Bouska, F. W., and Brown, J. C.: The significance of yeasts and Oidia in pasteurized butter. Wis. Univ. Studies, Sci. No. 2, pp. 131–8 (1921).
4. Gregory, H.W.: Study of exposition butter. Butter, Cheese, and Egg Jour., Feb. (mo. ed.), pp. 42, 44, 46, 48 (1927).
5. Hood, E. G., and White, A. H.: The cause and prevention of mould in Canadian pasteurized butter. Dominion of Canada, Dept. of Agr. Bul. No. 48, new series. Ottawa (1925).