1. Milk, Its Nature and Composition; a Handbook on the Chemistry and Bacteriology of Milk, Butter and Cheese;Aikman,1895
2. Bacteria in Milk and Its Products, Designed for the Use of Students in Dairying and for All Others Concerned in the Handling of Milk, Butter or Cheese;Conn,1903
3. Duclaux E (1893) Principes de Laiterie (in French). Colin, Paris.
4. Le Lait: Etudes Chimiques et Microbiologiques;Duclaux,1894
5. The Principles of Modern Dairy Practice from a Bacteriological Point of View;Grotenfelt,1894