1. Wilson, H. L. The Manufacture of American Cheddar Cheese from Pasteurized Milk. Paper presented at Cheese Conference, Freeport, Ill., December 9, 1941, and Cheesemakers’ Short Course, Univ. of Minn., December 17, 1941; also in Nat’l Butter and Cheese Jour., 33, No. 2: 18, 20, 22, 24, 27-28, 1942; and Canad. Dairy and Ice Cream Jour., 21, No. 5: 22-25, 52, 1942. Also in Cheese Reporter, 66, No. 20: 1, 3; No. 21: 1, 3, 7, 1942.
2. Wilson, H. L. Making American Cheddar Cheese of Uniformly Good Quality. Circ. BDIM-947, Bur. of Dairy Ind., Agric. Research Adm., U. S. Dept. of Agric, November, 1942; also in Nat’l Butter and Cheese Jour., 34, No. 1: 12-15, 1943. Also in Cheese Reporter 67, No. 15: 1, 8; No. 16: 7; No. 17: 6, 7, 1942.
3. Wilson, H. L., Hall, S. A., and Rogers, L. A. The Manufacture of Cheddar Cheese from Pasteurized Milk. Jour. Dairy Sci., 28: No. 3: 187-200, 1945.