1. Association of Official Agricultural Chemists. Official and Tentative Methods of Anlaysis. 7th ed. Washington, D.C. 1950.
2. Cherry-Burrell Corporation, Chicago, 111. Curd Tension Meter. Bull. No. IP5132-M. 1955.
3. Emmons, D. B., Price, W. V., and Swanson, A. M. The A-C Test. A New Method of Determining the Time for Cutting Cottage Cheese Curd. University of Wisconsin, Circ. 541. 1957.
4. Effect of Skimmilk Heat Treatments on Cottage Cheese Manufacture. Paper presented at 53rd Annual Meeting of the American Dairy Science Association;Emmoss;J. Dairy Sci.,1958
5. Synthetic Milk for the Study of Cheese Making. I. Preparation of a Casein Sol in Semblance of Skimmilk;Grindrod;J. Dairy Sci.,1956