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Goat cheese

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• Cheese

• Goat milk cheese

• Goat's-milk cheese / (Berkeley, Cal. : University of California, College of Agriculture, Agricultural Experiment Station, [1944]), by C. A. Phillips and California Agricultural Experiment Station (page images at HathiTrust)
• Manufacture of Roquefort type cheese from goat's milk / (Berkeley, Cal. : Agricultural Experiment Station, 1925), by S. A. Hall and C. A. Phillips (page images at HathiTrust)

Items below (if any) are from related and broader terms.

• The Complete Book of Cheese (New York: Gramercy Pub. Co., 1955), by Bob Brown, illust. by Erik Blegvad (Gutenberg text and illustrated HTML)
• Hints on cheese-making, for the dairyman, the factoryman, and the manufacturer. (Utica, N.Y., Roberts, printer, 1870), by Thomas Day Curtis (page images at HathiTrust)
• The history of a great industry, (Madison, State historical society of Wisconsin, 1899), by John Luchsinger (page images at HathiTrust)
• A treatise on commercial starters in butter and cheese making, (Little Falls, N.Y., C. Hansen's laboratory, [c1909]), by Martin H. Meyer (page images at HathiTrust)
• American cheese and cheese-making. (Philadelphia, J. B. Lippincott company, 1889), by Henry Stewart (page images at HathiTrust)
• Cheese; a short treatise on the manufacture of various kinds of domestic and foreign cheese, Cheddar, Dutch, Swiss, Italian, French, Limburger, Neufchatel, cream, cottage cheese, etc. (Little Falls, N.Y., The Mohawk book company, 1918), by Johan Ditlev Frederiksen (page images at HathiTrust)
• Om osttilvirkning paa farmen. (Chicago, Skandinaven's boghandel, 1887), by H. Galtung (page images at HathiTrust)
• Cheese manual, (East Aurora, N.Y., Advertiser printing house, 1889), by Harvey W. Richardson (page images at HathiTrust)
• The meat that comes from milk, the health and strength value of cheese as a main dish in the daily diet, (New York, Priv. print. by the People's home journal, [c1921]), by C. Houston Goudiss (page images at HathiTrust)
• Annual reports .. (Southbridge, Mass., Journal Office.), by Massachusetts Cheeses Manufacturers Association (page images at HathiTrust)
• Hand-book on cheese making, (Grand Rapids, The Michigan Dairyman, [c1889]), by George E. Newell (page images at HathiTrust)
• Ripening of cheese in cold-storage compared with ripening in the ordinary curing room [electronic resource] / (Toronto : Dept. of Agriculture, 1902), by H. H. Dean, F. C. Harrison, R. Harcourt, and Ontario Agricultural College (page images at HathiTrust; US access only)
• Ripening of cheese in cold-storage [electronic resource] / (Toronto : Dept. of Agriculture, 1903), by H. H. Dean, R. Harcourt, and Ontario Agricultural College (page images at HathiTrust; US access only)
• Dairy School bulletin, part I [electronic resource] : cheese making and butter making. (Toronto : Dept. of Agriculture, 1912), by R. Harcourt and Ontario. Dept. of Agriculture (page images at HathiTrust; US access only)
• Le fromage raffiné de l'Isle-d'Orléans [ressource électronique] / ([Québec] : Ministère de l'agriculture de la province de Québec, 1911), by J. C. Chapais and Québec (Province). Département de l'agriculture (page images at HathiTrust; US access only)
• A comparison of the bacterial content of cheese cured at different temperatures [electronic resource] / (Toronto : Dept. of Agriculture, 1903), by F. C. Harrison, W. T. Connell, and Ontario Agricultural College (page images at HathiTrust; US access only)
• La fromagerie canadienne [ressource électronique] : manuel à l'usage des fabricants de fromage et des cultivateurs / (Marieville [Québec] : Presse du Collège de Monnoir, 1874), by J. A. Chagnon (page images at HathiTrust; US access only)
• Cheese-making on the farm [electronic resource] / ([Saskatoon, Sask.? : s.n., 192-?]), by A. E. Potts, University of Saskatchewan. Dept. of Dairy Husbandry, and University of Saskatchewan. College of Agriculture (page images at HathiTrust; US access only)
• Cream cheese [electronic resource] / (Ottawa : Dept. of Agriculture, 1916), by E. S. Archibald, J. Meilleur, and Dominion Experimental Farms and Stations (Canada) (page images at HathiTrust; US access only)
• Notes on cheddar cheese-making [electronic resource] / (Toronto : Dept. of Agriculture, 1910), by Frank Herns, G. G. Publow, and Ontario. Dept. of Agriculture (page images at HathiTrust; US access only)
• Le fromage de l'îsle-d'Orléans [ressource électronique] / (Ottawa : Impr. du gouvernement, 1913), by J. C. Chapais and Canada. Division de l'industrie laitière et de la réfrigération (page images at HathiTrust; US access only)
• Bitter milk and cheese [electronic resource] / (Toronto : Dept. of Agriculture, 1902), by F. C. Harrison and Ontario Agricultural College (page images at HathiTrust; US access only)
• Cheese making [electronic resource] / ([Québec] : Dept. of Agriculture, [between 1897 and 1900]), by Gabriel Henry and Quebec (Province). Dept. of Agriculture (page images at HathiTrust; US access only)
• Evidence of Mr. J.W. Robertson, Dominion Dairy Commissioner and Agriculturist before the Select Standing Committee on Agriculture and Colonization, 14th May, 1895 [electronic resource]. (Ottawa : Govt. Print. Bureau, 1895), by James W. Robertson (page images at HathiTrust)
• La fabrication du fromage cheddar [ressource électronique] / ([Montréal? : s.n.], 1894), by John W. Decker (page images at HathiTrust)
• The making of cheese [electronic resource] / ([Toronto?] : Dept. of Agriculture, 1893), by Ontario Agricultural College. Special Dairy School, Ontario Agricultural College, and Ontario. Dept. of Agriculture (page images at HathiTrust)
• Dairy bulletin [electronic resource] / (Toronto : Ontario Dept. of Agriculture, 1894), by Ontario Agricultural College. Special Dairy School and Ontario. Dept. of Agriculture (page images at HathiTrust)
• Die methoden zur untersuchung von milch und molkereiprodukten. (Leipzig, M. Heinsius nachfolger, 1907), by Christian Barthel (page images at HathiTrust; US access only)
• Making cheese at home. ([Madison, Wis.] : University of Wisconsin--Extension, 1976), by Charlotte M. Dunn and University of Wisconsin--Extension. Cooperative Extension Programs (page images at HathiTrust; US access only)
• Review of the trading practices and procedures of the National Cheese Exchange : joint hearings before the Subcommittee on Livestock, Dairy, and Poultry and the Subcommittee on Risk Management and Specialty Crops of the Committee on Agriculture, House of Representatives, One Hundred Fourth Congress, second session, May 15, 16, 1996. (Washington : U.S. G.P.O. : For sale by the U.S. G.P.O., Supt. of Docs., Congressional Sales Office, 1996), by Dairy United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock and United States. Congress. House. Committee on Agriculture. Subcommittee on Risk Management and Specialty Crops (page images at HathiTrust)
• An inquiry concerning the source of gas and taint producing bacteria in cheese curd / (Ithaca, N.Y. : Cornell University, 1899), by Veranus Alva Moore and Archibald Robinson Ward (page images at HathiTrust)
• Dairying exemplified, or, The business of cheese-making : laid down from approved rules, collected from the most experenced dairy-women, of several counties. Digested under various heads; from a series of observations, during thirty years practice in the cheese trade.. also the most approved method of making butter : likewise a dissertation on apple trees or the culture of the orchard improved, the nature of vegetation explained : with some other observations of great importance to husbandry / (London, 1784), by J. Twamley (page images at HathiTrust)
• Vacuum treatments of cheese / ([Madison, Wis.] : Experiment Station, College of Agriculture, University of Wisconsin, 1965), by Walter V. Price, A. Grimstad, Norman F. Olson, and University of Wisconsin. College of Agriculture (page images at HathiTrust; US access only)
• The cheddar box : in two volumes / (Portland : The Oregon Journal, 1933), by Dean Collins (page images at HathiTrust; US access only)
• Factors controlling the moisture content of cheese curds / (Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Animal Industry, 1910), by J. L. Sammis, F. W. Laabs, and S. K. Suzuki (page images at HathiTrust)
• Cheese in family meals : a guide for consumers / ([Hyattsville, Md.] : Dept. of Agriculture, Agricultural Research Service, [Consumer and Food Economics Institute, 1977]), by United States. Agricultural Research Service and United States. Agricultural Research Service. Consumer and Food Research Division (page images at HathiTrust)
• How to buy cheese / ([Washington, D.C.?] : U.S. Dept. of Agriculture, [1995]), by United States Department of Agriculture and United States. Agricultural Marketing Service (page images at HathiTrust)
• Cheese varieties and descriptions. (Washington : Dept. of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Dairy Laboratory : for sale by the Supt. of Docs., U.S. Govt. Print. Off., 1978), by United States. Agricultural Research Service. Dairy Laboratory (page images at HathiTrust)
• Cheese pricing / (Washington, D.C. : U.S. Dept. of Agriculture, Economics and Statistics Service, 1980), by Harold W. Lough and United States. Department of Agriculture. Economics and Statistics Service (page images at HathiTrust)
• Food safety and quality microform : FDA can improve monitoring of imported cheese : report to the Ranking Minority Member, Subcommittee on International Economic Policy and Trade, Committee on Foreign Affairs, House of Representatives / (Washington, D.C. : The Office ; Gaithersburg, MD (P.O. Box 6015, Gaithersburg 20884-6015) : The Office [distributor, 1992]), by United States General Accounting Office (page images at HathiTrust)
• Keep your baby safe : eat hard cheeses instead of soft cheeses during pregnancy. ([Rockville, MD] : U.S. Food and Drug Administration, [1996]), by United States Food and Drug Administration (page images at HathiTrust)
• Iohannis Petri Lotichii, De casei nequitia, tractatus medico-philologicus novus (Francofurti ad Moenum : typis & sumptibus Johannis Frideriei Weissii, 1643), by Johann Peter Lotichius, Johann Friedrich Weiss, and ant. pos. BHI BH MED 3755 Real Colegio de Cirugía de San Carlos (Madrid) (page images at HathiTrust)
• Cheese : a treatise on the manufacture of American Cheddar cheese and some other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom : prepared also as a handbook and work of reference for the daily use of practical cheese-makers in cheese factory operations / (New York : Orange Judd Publishing Company ; London : K. Paul, Trench, Trubner & Co., 1927), by Lucius L. Van Slyke and Walter V. Price (page images at HathiTrust)
• Cheese mites / (Madison, Wis. : Department of Dairy Industry, College of Agriculture, University of Wisconsin, 1938), by Walter V. Price and University of Wisconsin. Dept. of Dairy Industry (page images at HathiTrust)
• Del cacio o formaggio : articolo estratto dal Dizionario pittoresco della storia naturale e delle manifatture / (Milano : Borroni e Scotti, 1840), by Ercole Marenesi (page images at HathiTrust)
• Memoire sur la fabrication du fromage du mont Cénis / (Paris : Imprimerie de Mme. Huzard, 1833), by M. Bonafous (page images at HathiTrust)
• Cheese and its economical uses in the diet / (Washington, D.C. : U.S. Dept. of Agriculture, 1912), by C. F. Langworthy and Caroline Louisa Hunt (page images at HathiTrust)
• A. B. C. in cheese-making; a short manual for farm cheese-makers in cheddar, gouda, Danish export (skim cheese) ... (Winnetka, Ill., [1902?]), by John Henry Monrad (page images at HathiTrust)
• Treatise on the new process for manufacturing butter and cheese. The Vacuum process, perfected by the Powell Manufacturing co. (Burlington, VT., [1885?]), by Burlington Powell Manufacturing Co. (page images at HathiTrust)
• Summary of butter and cheese made in factories in the state of New York : during the season of 1892. (Albany, N.Y. : Argus Co., printer, 1893), by New York (State). Department of Agriculture (page images at HathiTrust)
• Waiver of countervailing duties on Swedish cheese : communication from the Assistant Secretary of the Treasury (Enforcement, Operations, and Tariff Affairs) ... July 19, 1976. (Washington : U.S. Govt. Print. Off., 1976), by United States Department of the Treasury (page images at HathiTrust)
• Cheese making on the farm / (Washington, D.C. : U.S. Dept. of Agriculture, 1903), by Henry E. Alvord (page images at HathiTrust)
• The manufacture of low-acid rennet-type cottage cheese. ([Washington, U.S. Govt. Print. Off., 1948]), by Harry R. Lochry (page images at HathiTrust)
• Cheese varieties and descriptions / (Washington, D.C. : U.S. Dept. of Agriculture, 1953), by George P. Sanders (page images at HathiTrust)
• How to buy cheese / (Washington, D.C. : U.S. Dept. of Agriculture, Agricultural Marketing Service, 1974), by J. A. Rubis and United States Department of Agriculture (page images at HathiTrust)
• Packaging bulk cheese at the store and the central warehouse / (Washington, D.C. : Agricultural Research Service, U.S. Dept. of Agriculture, 1965), by Gordon Flynn (page images at HathiTrust)
• Effects of temperature and humidity on cheese mites : with review of literature / (Washington, D.C. : U.S. Dept. of Agriculture, Agricultural Marketing Service, Market Quality Research Division, 1963), by William LeRoy Hilsenhoff, Robert J. Dicke, and University of Wisconsin. Agricultural Experiment Station (page images at HathiTrust)
• Cheese buying guide for consumers / (Washington, D.C. : U.S. Dept. of Agriculture, 1961), by United States. Agricultural Marketing Service. Dairy Division (page images at HathiTrust)
• The relation of bacteria to the flavors of cheddar cheese / (Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Animal Industry, 1904), by L. A. Rogers (page images at HathiTrust)
• Minnesota creameries and cheese factories ... (St. Paul, Minn., [1913-]), by Dairy Minnesota. Dept. of Agriculture (page images at HathiTrust)
• Camembert and Roquefort cheese / ([Col., Ohio ; s. n.], 1913), by Herbert A. Wise (page images at HathiTrust; US access only)
• Cheshire: its cheese-makers, their homes, landlords, and supporters; with appendices. (Bradford, Derwent, 1909), by Edmund Driver (page images at HathiTrust; US access only)
• Paturages des fromageries. ([Foncine-le-Haut, France : s.n., 1865?]), by Jean Baptiste Munier (page images at HathiTrust)
• A B C in cheese-making : a short manual for farm cheese-makers ... (Winnetka, Ill. : J.H. Monrad, [ca. 1905]), by John H. Monrad (page images at HathiTrust)
• Methods for the estimation of the proteolytic compounds contained in cheese and milk / (Geneva, N.Y. : New York Agricultural Experiment Station, 1902), by Lucius L. Van Slyke and E. B. Hart (page images at HathiTrust)
• Cold storage of cottage and other soft cord cheeses / (Burlington : Vermont Agricultural Experiment Station, 1919), by H. B. Ellenberger (page images at HathiTrust)
• The quality of cheese as affected by rape and other green forage plants fed to dairy cows / (Madison, Wis. : University of Wisconsin, Agricultural Experiment Station, 1904), by U. S. Baer and W. L. Carlyle (page images at HathiTrust)
• Cheese in family meals : a guide for consumers / (Washington, D.C. : The Institute, 1977), by Consumer and Food Economics Institute (U.S.) (page images at HathiTrust)
• The federation guide and market news of the national cheese producers' federation. (Plymouth, Wis., National cheese producers' federation, 19), by National cheese producers' federation co-operative (page images at HathiTrust)
• De kaasbereiding aan de fabriek, ('s Gravenhage : Alg. ned. zuivelbond, 1920), by B. van der Burg, S. Hepkema, and Algemeene Nederlandsche Zuivelbond (page images at HathiTrust; US access only)
• A soft cheese of the Bel Paese type / (Washington, D.C. : U.S. Dept. of Agriculture, 1939), by Robert R. Farrar (page images at HathiTrust)
• Fancy cheeses for the farm and factory / (Ithaca, N.Y. : Cornell University, 1909), by Charles Albert Publow (page images at HathiTrust)
• Food safety and quality : FDA can improve monitoring of imported cheese : statement of William E. Gahr, Associate Director, Resources, Community, and Economic Development Division, before the Subcommittee on International Economic Policy and Trade, Committee on Foreign Affairs, House of Representatives / (Washington, D.C. : The Office ; Gaithersburg, MD (P.O. Box 6015, Gaithersburg 20877) : The Office [distributor, 1992]), by William E. Gahr, United State House Subcommittee on International Economic Policy and Trade, and United States General Accounting Office (page images at HathiTrust)
• Conditions affecting chemical changes in cheese-ripening / (Geneva, N.Y. : New York Agricultural Experiment Station, 1903), by Lucius L. Van Slyke and E. B. Hart (page images at HathiTrust)
• Experiments in curing cheese at different temperatures / (Geneva, N.Y. : New York Agricultural Experiment Station, 1903), by Lucius L. Van Slyke, George A. Smith, and E. B. Hart (page images at HathiTrust)
• Investigation relating to the manufacture of cheese. (Geneva, N.Y. : New York Agricultural Experiment Station, 1894) (page images at HathiTrust)
• Cheese and butter dairying / (Experiment, Ga. : Georgia Experiment Station, 1892), by R. J. Redding (page images at HathiTrust)
• Investigations of cheese-making / (Ames, Iowa : Iowa Agricultural College, Experiment Station, 1893), by Henry Cantwell Wallace (page images at HathiTrust)
• Experiments in the manufacture of cheese. (Geneva, N.Y. : New York Agricultural Experiment Station, 1892) (page images at HathiTrust)
• The relation of the number of bacteria in milk to quality and yield of cheese / (Geneva, N.Y. : New York Agricultural Experiment Station, 1921), by G. J. Hucker (page images at HathiTrust)
• Investigation relating to the manufacture of cheese. (Geneva, N.Y. : New York Agricultural Experiment Station, 1894) (page images at HathiTrust)
• Comparison of different breeds of dairy cattle. (Geneva, N.Y. : New York Agricultural Experiment Station, 1894) (page images at HathiTrust)
• The use of pepsin as a rennet substitute in cheddar cheesemaking / (Corvallis, Ore. : Oregon Agricultural College Experiment Station, 1918), by P. S. Lucas (page images at HathiTrust)
• Canning cheese / (Corvallis, Ore. : Oregon Agricultural Experiment Station, 1904), by E. F. Pernot (page images at HathiTrust)
• The marketing of Wisconsin cheese : prepared for the state board of public affairs / (Madison, Wis. : University of Wisconsin, Agricultural Experiment Station, 1913), by Henry C. Taylor, G. S. Wehrwein, and William A. Schoenfeld (page images at HathiTrust)
• The Wisconsin butter and cheese scoring exhibitions / (Madison, Wis. : The University of Wisconsin, Agricultural Experiment Station, 1909), by E. H. Farrington and M. Michels (page images at HathiTrust)
• Markets and prices of Wisconsin cheese / (Madison, Wis. : Agricultural Experiment Station of the University of Wisconsin, 1915), by B. H. Hibbard and Asher Hobson (page images at HathiTrust)
• Experiments in the manufacture of cheese during May. (Geneva, N.Y. : New York Agricultural Experiment Station, 1892) (page images at HathiTrust)
• Summary of results of experiments made in the manufacture of cheese during the season of 1892. (Geneva, N.Y. : New York Agricultural Experiment Station, 1893) (page images at HathiTrust)
• Investigation relating to the manufacture of cheese. (Geneva, N.Y. : New York Agricultural Experiment Station, 1893) (page images at HathiTrust)
• Dello stracchino di Gorgonzola. ([Italy : s.n., 1867]), by Fedele Massara, Antonio Cavagna Sangiuliani di Gualdana, and Cavagna Collection (University of Illinois at Urbana-Champaign Library) IU-R (page images at HathiTrust)
• Della fabbricazione dei formaggi : in cui si tratta anche delle vacche lattifere, dei diversi metodi di mungitura, del latte, della panna, della fabbricazione del burro e dei formaggi anche con latte diverso da quallo di vacca / (Milano : Brigola, 1873), by G. Gorini and Antonio Cavagna Sangiuliani di Gualdana (page images at HathiTrust)
• Composition et valeur alimentaire des fromages ... ([Paris], 1899), by A. Balland (page images at HathiTrust; US access only)
• Construction of cheese curing rooms for maintaining temperatures of 58⁰ to 68⁰ F. / (Madison, Wis. : University of Wisconsin, Agricultural Experiment Station, 1898), by F. H. King (page images at HathiTrust)
• The world of cheese; a guide to the world's favorite cheeses. (Chicago, [Educational Dept.], Kraft Foods, 1962, c1958), by Kraft Foods Company (page images at HathiTrust; US access only)
• An American-type cheese : how to make it for home use / (Washington, D.C. : U.S. Dept. of Agriculture, 1954), by Homer E. Walter (page images at HathiTrust)
• Alternatives to the National Cheese Exchange as part of the dairy pricing system : hearing before a subcommittee of the Committee on Appropriations, United States Senate, One Hundred Fifth Congress, first session : special hearing. (Washington : U.S. G.P.O. : For sale by the U.S. G.P.O., Supt. of Docs., Congressional Sales Office, 1997), by Rural Development United States. Congress. Senate. Committee on Appropriations. Subcommittee on Agriculture (page images at HathiTrust)
• The world of cheese : a guide to the world's favorite cheeses / (Chicago, Ill. : Kraft Foods Company, 1955), by Kraft Foods Company. Educational Department (page images at HathiTrust; US access only)
• Investigations in the manufacture and storage of cheese. with a digest of previous work on the subject / (Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Animal Industry, 1906), by C. F. Doane (page images at HathiTrust)
• The romance of cheese. (Chicago : Educational Dept., Kraft-Phenix Cheese Corp., 1935), by Kraft Foods Company (page images at HathiTrust; US access only)
• Costs of and reasons for rewrapping prepackaged meats, poultry, and cheese / (Washington, D.C. : U.S. Dept. of Agriculture, Production and Marketing Administration, 1951), by C. E. Dobbins and R. W. Hoecker (page images at HathiTrust)
• Fat and cholesterol content of domestic and imported cheeses / (New Brunswick, N.J. : New Jersey Agricultural Experiment Station, [1973]), by Hans Fisher (page images at HathiTrust; US access only)
• Cottage cheeses and other popular varieties, (Milwaukee, Wis. : The Olsen Pub. Co., [c1934]), by Robert Mann Washburn and Alice Wiltse Washburn (page images at HathiTrust; US access only)
• Studies on the manufacture of Trappist type cheese / (Geneva, N.Y. : New York State Agricultural Experiment Station, 1936), by J. C. Marquardt (page images at HathiTrust; US access only)
• American dairying : a manual for butter and cheese makers / (Rochester, N.Y. : Rural Home Publishing Co., 1878 [c1876]), by Lauren Briggs Arnold (page images at HathiTrust)
• Cheese in family meals / (Washington, D.C. : The Institute, 1976), by Consumer and Food Economics Institute (U.S.) (page images at HathiTrust)
• Butter and cheese : sales changes associated with three levels of promotion / (Washington, D.C. : U.S. Dept. of Agriculture, Economic Research Service, 1976), by Peter Louis Henderson and United States. Dept. of Agriculture. Economic Research Service (page images at HathiTrust)
• Waiver of countervailing duties on Norwegian cheese : communication from the Assistant Secretary of the Treasury (Enforcement, Operations, and Tariff Affairs) ... July 19, 1976. (Washington : U.S. Govt. Print. Off., 1976), by United States Department of the Treasury (page images at HathiTrust)
• Post-war developments in the marketing of cheese / (Ames, Iowa : Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1939), by William Hord Nicholls (page images at HathiTrust; US access only)
• The Cold curing of cheese / (Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Animal Industry, 1903), by S. M. Babcock (page images at HathiTrust)
• The manufacture of cottage cheese / (Berkeley, Calif. : University of California Printing Office, 1930), by C. A. Phillips (page images at HathiTrust)
• Practical cheesemaking : a general guide to the manufacture of cheese / (London : Headley bros., publishers, ltd., 1919), by Charles William Walker-Tisdale and Walter E. Woodnutt (page images at HathiTrust; US access only)
• Packaging American cheese / (Madison, Wis. : Department of Dairy Industry, University of Wisconsin, 1937), by Walter V. Price (page images at HathiTrust; US access only)
• Buttermilk cheesemaking at the creamery / (Madison, Wis. : The University of Wisconsin, Agricultural Experiment Station, 1911), by J. L. Sammis (page images at HathiTrust)
• Three creamery methods for making buttermilk cheese / (Madison, Wis. : Agricultural Experiment Station of the University of Wisconsin, 1914), by J. L. Sammis (page images at HathiTrust)
• The story of cheese. A short treatise on the manufacture of various kinds of domestic and foreign cheese. ([N. Y., Macmillan co., c1923]), by Johan Ditlev Frederiksen (page images at HathiTrust)
• The clarification of milk for cheese making / (Ithaca, N.Y. : Cornell University Agricultural Experiment Station, 1923), by Walter W. Fisk and Walter Price (page images at HathiTrust)
• Sulla composizione degli stracchini e sulla emanazione di grasso dai loro corpi albuminoidi durante la maturanza : nota / (Milano : Tip. Bernardoni, 1878), by G. Musso, Antonio Cavagna Sangiuliani di Gualdana, Angelo Menozzi, and Cavagna Collection (University of Illinois at Urbana-Champaign Library) IU-R (page images at HathiTrust)
• Milk equivalents of Wisconsin cheese and related data / ([Madison, Wis.?] : Wisconsin State Dept. of Agriculture, [1952]), by Arthur J. Hintzman, Emery C. Wilcox, United States. Dept. of Agriculture, Federal-State Crop Reporting Service, and Wisconsin. Dept. of Agriculture (page images at HathiTrust; US access only)
• A B C in cheese-making. A short manual for farm cheese-makers in cheddar, French cream cheese, Neufchatel and skim milk cheese. ([Chicago, Walker & Robertson, printers, 1889]), by John Henry Monrad (page images at HathiTrust)
• Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools, (Madison, Wis., Mendota Book Company, 1918), by John Langley Sammis and John Wright Decker (page images at HathiTrust)
• Waiver of countervailing duties on Finnish cheese : communication from the Assistant Secretary of the Treasury (Enforcement, Operations, and Tariff Affairs) ... July 19, 1976. (Washington : U.S. Govt. Print. Off., 1976), by United States Department of the Treasury (page images at HathiTrust)
• The salting and cooking of curds in the manufacture of several varieties of cheeses / (Geneva, N.Y. : New York State Agricultural Experiment Station, 1936), by J. C. Marquardt (page images at HathiTrust; US access only)
• Relationship of microorganisms to the disappearance of rancidity in cheddar cheese / (Moscow, Idaho : Agricultural Experiment Station, University of Idaho, 1948), by V. A. Cherrington and Bernard Wernick Hammer (page images at HathiTrust; US access only)
• Suggestions for preventing cheese starter failure / (Moscow, Idaho : University of Idaho, College of Agriculture, 1956), by J. C. Boyd and R. A. Hibbs (page images at HathiTrust; US access only)
• Cheese makers' manual, designed to give specific directions for making fine cheese by a new system called the time system ... (Lancaster, Ont., [1886]), by David M. MacPherson (page images at HathiTrust)
• An economic analysis of cheese factory operations in Ontario. (Ottawa, Published by authority of the Hon. Robt. Weir, Dominion Minister of Agriculture, 1933), by Canada. Dept. of Agriculture and Ontario. Dept. of Agriculture (page images at HathiTrust)
• Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools, (Madison, Wis., The Cheese maker book co., 1930), by John Langley Sammis and John Wright Decker (page images at HathiTrust)
• Bacteriology of cheese. (Ames, Iowa : Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1935), by Clarence Bronson Lane and Bernard Wernick Hammer (page images at HathiTrust; US access only)
• Bacteriology of cheese. (Ames, Iowa : Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1935), by Clarence Bronson Lane and Bernard Wernick Hammer (page images at HathiTrust; US access only)
• Cheese; a treatise on the manufacture of American Cheddar cheese and some other varieties--intended as a text-book for the use of dairy teachers and students in classroom and workroom--prepared also as a handbook and work of reference for the daily use of practical cheese-makers in cheese factory operations / (New York, Orange Judd Pub. Co., 1952 [c1949]), by Lucius L. Van Slyke and Walter V. Price (page images at HathiTrust)
• Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools, (Madison, Wis., The Cheese maker book co., 1946), by John Langley Sammis (page images at HathiTrust)
• Swiss cheese industry, (Monroe, Wis. [Printed by Monroe evening times company], 1936), by Emery A. Odell (page images at HathiTrust)
• Bacteriology of cheese. (Ames, Iowa : Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1938), by Clarence Bronson Lane and Bernard Wernick Hammer (page images at HathiTrust; US access only)
• Bacteriology of cheese. (Ames, Iowa : Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1940), by H. W. Bryant and Bernard Wernick Hammer (page images at HathiTrust; US access only)
• Bacteriology of cheese. (Ames, Iowa : Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1941), by Clarence Bronson Lane and Bernard Wernick Hammer (page images at HathiTrust; US access only)
• Bacteriology of cheese. (Ames, Iowa : Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1944), by H. J. Zahrndt, Bernard Wernick Hammer, and Clarence Bronson Lane (page images at HathiTrust; US access only)
• Report (Utica, N. Y., 1864-65), by New York State Cheese Manufacturers' Association (page images at HathiTrust)
• Series of educational illustrations. (Washington, D.C. : U.S. G.P.O., 1937), by United States. Office of Cooperative Extension Work, United States. Extension Service, United States. Bureau of Agricultural Economics, United States. Bureau of Animal Industry, and United States Department of Agriculture (page images at HathiTrust)
• Eugling's Handbuch der praktischen Käserei. (Berlin, P. Parey, 1923), by Hermann Weigmann and Wilhelm Eugling (page images at HathiTrust; US access only)
• Die methoden zur untersuchung von milch und molkereiprodukten. (Leipzig, M. Heinsius nachfolger, 1911), by Christian Barthel (page images at HathiTrust; US access only)
• Notes on some dairy troubles / (Geneva, N.Y. : New York Agricultural Experiment Station, 1900), by H. A. Harding, L. A. Rogers, and George A. Smith (page images at HathiTrust)
• Rennet-enzyme as a factor in cheese-ripening / (Geneva, N.Y. : New York Agricultural Experiment Station, 1903), by Lucius L. Van Slyke, E. B. Hart, and H. A. Harding (page images at HathiTrust)
• Buttermilk cheese and cottage cheese : their manufacture and sale / (Madison : Agricultural Experiment Station, University of Wisconsin, 1920), by J. L. Sammis (page images at HathiTrust)
• Control of rusty spot in cheese factories / (Geneva, N.Y. : New York Agricultural Experiment Station, 1902), by H. A. Harding and George A. Smith (page images at HathiTrust)
• The propagation of pure starters for butter and cheese making / (Madison, Wis. : The University of Wisconsin, Agricultural Experiment Station, 1909), by E. G. Hastings (page images at HathiTrust)
• The manufacture of cornhusker cheese / (Lincoln : University of Nebraska, College of Agriculture, Agricultural Experiment Station, 1942), by E. L. Reichart and Paul A. Downs (page images at HathiTrust; US access only)
• Studies on the vitamin A content of cheese / (Lincoln, Neb. : University of Nebraska, College of Agriculture, Agricultural Experiment Station, 1938), by I. L. Hathaway and H. P. Davis (page images at HathiTrust; US access only)
• Studies on the riboflavin content of cheese / (Lincoln, Neb. : University of Nebraska, College of Agriculture, Agricultural Experiment Station, 1945), by I. L. Hathaway and H. P. Davis (page images at HathiTrust; US access only)
• Utilization of surplus milk in the small dairy plant. (Lincoln, Neb. : University of Nebraska, College of Agriculture, Agricultural Experiment Station, 1957), by Paul A. Downs (page images at HathiTrust; US access only)
• Utilization of surplus milk in the small dairy plant. (Lincoln, Neb. : University of Nebraska, College of Agriculture, Agricultural Experiment Station, 1959), by Paul A. Downs and Kay M. Nilson (page images at HathiTrust; US access only)
• Utilization of surplus milk in the small dairy plant. (Lincoln, Neb. : The Experiment Station of the University of Nebraska, College of Agriculture, 1957), by Paul A. Downs (page images at HathiTrust; US access only)
• Utilization of surplus milk in the small dairy plant. (Lincoln, Neb. : The Experiment Station of the University of Nebraska College of Agriculture, 1957), by Paul A. Downs (page images at HathiTrust; US access only)
• Romano type grating cheese / (State College : Pennsylvania State College, School of Agriculture, Agricultural Experiment Station, 1951), by J. F. Mattick, C. D. Dahle, and G. H. Watrous (page images at HathiTrust; US access only)
• The practice of soft cheesemaking. (London, J. North, 1918), by Charles William Walker-Tisdale and Theodore R. Robinson (page images at HathiTrust; US access only)
• Production of creamery butter and cheese. (Chicago, Ill. [etc.] Crop Reporting Board, Statistical Reporting Service, U.S. Dept. of Agriculture.), by United States Crop Reporting Board, United States. Agricultural Marketing Service. Agricultural Estimates Division. Creamery butter and cheese production estimates, United States. Agricultural Marketing Service. Creamery butter and cheese production estimates, United States. Bureau of Agricultural Economics. Creamery butter and cheese production estimates, United States. Bureau of Agricultural Economics. Monthly estimate of creamery butter and American cheese production, and United States. Bureau of Agricultural Economics. Division of Dairy and Poultry Products. Monthly estimate of creamery butter production (page images at HathiTrust)
• Praktische anleitung zur fabrikation und behandlung des Emmentalerkäses. Für käser und molkereifachleute (Bern, K. J. Wyss, 1914), by A. Peter and J. Held (page images at HathiTrust; US access only)
• Cheese mading : Cheddar, Swiss, brick, Limburger, Edam, cottage / (Columbus, O. : The author, 1905), by John Wright Decker (page images at HathiTrust; US access only)
• Dariworld process of making cheese / ([Madison, Wis.] : Research Division, College of Agricultural and Life Sciences, University of Wisconsin, 1970), by Walter V. Price and D. M. Irvine (page images at HathiTrust; US access only)
• Standardization of milk for the manufacture of American cheese / (Madison, Wis. : Agricultural Experiment Station of the University of Wisconsin, 1931), by Walter V. Price and Leo Germain (page images at HathiTrust; US access only)
• Consumer preferences for cheese / (Madison, Wis. : Agricultural Experiment Station of the University of Wisconsin, 1935), by Asher Hobson, Marvin A. Schaars, and University of Wisconsin. Agricultural Experiment Station (page images at HathiTrust; US access only)
• Packaging American cheese / (Madison, Wis. : Agricultural Experiment Station of the University of Wisconsin, 1935), by Walter V. Price (page images at HathiTrust; US access only)
• Pricing American cheese at Wisconsin factories / (Madison : Agricultural Experiment Station, University of Wisconsin, 1949), by A. H. Miller (page images at HathiTrust; US access only)
• Handbuch für die praktische Käserei. (Leipzig, M. Heinsius, 1901), by W. Eugling (page images at HathiTrust; US access only)
• Quesos y manteca; higienización de la leche; productos derivados, (Madrid, Alrededor del mundo, [1918?]), by Santos Arán (page images at HathiTrust; US access only)
• Beitrag zur bakterienflora des Edamer-käses ... (Jurjew-Dorpat, Hermann's buchdr., 1906), by Johann Raamot (page images at HathiTrust; US access only)
• The making of processed cheese / (Madison, Wis. : Agricultural Experiment Station of the University of Wisconsin, 1939), by Hugo H. Sommer and Hugh L. Templeton (page images at HathiTrust; US access only)
• Cheeses : report to the President on investigation no. 22-31 under section 22 of the Argricultural Adjustment Act, as amended. (Washington : United States Tariff Commission, 1973), by United States Tariff Commission (page images at HathiTrust; US access only)
• Certain cheeses and substitutes for cheese, 47 cents per pound or more : report to the President on investigation no. 22-29 under section 22 of the Agricultural Adjustment Act, as amended. (Washington : United States Tariff Commission, 1973), by United States Tariff Commission (page images at HathiTrust; US access only)
• Report of the Federal trade commission on milk and milk products, 1914-1918. (Washington, Govt. print. off., 1921), by United States Federal Trade Commission (page images at HathiTrust)
• Certain nonquota cheese from Belgium, Denmark, the Federal Republic of Germany, France, Ireland, Italy, Luxembourg, the Netherlands, and the United Kingdom : determination of no material injury or threat thereof in investigations nos.701-TA-52-60 (final) under the Tariff act of 1930, together with the information obtained in the investigations / (Washington : The Commission, 1980), by United States International Trade Commission, N. Tim Yaworski, Norman R. Elrod, and J. Fred Warren (page images at HathiTrust; US access only)
• Cheese varieties and descriptions. (Washington; [For sale by the Supt. of Docs., U.S. Govt. Print. Off.], 1969), by United States. Agricultural Research Service. Dairy Products Laboratory and George P. Sanders (page images at HathiTrust; US access only)
• Store test of EUDA cheese in four supermarkets in the Washington, D.C. suburbs (Washington] Economic Research Service [U.S. Dept. of Agriculture; for sale by the Supt. of Docs., U.S. Govt. Print. Off., 1969]), by Herbert Holms Moede and N. Seigle (page images at HathiTrust; US access only)
• The book of cheese, (New York, The Macmillan Company, 1921), by Charles Thom and W. W. Fisk (page images at HathiTrust)
• Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese / (New York : Macmillan, 1909, c1897), by Henry Hiram Wing (page images at HathiTrust)
• [Dairy science pamphlets] / ([189u]), by John H. Monrad (page images at HathiTrust)
• The story of cheese : a short treatise on the manufacture of various kinds of domestic and foreign cheese, cheddar, Dutch, Swiss, Italian, French, limburger, neufchatel, cream, cottage cheese, etc. / (New York : Macmillan, 1916), by Johan Ditlev Frederiksen (page images at HathiTrust)
• Wisconsin grades and regulations for American cheese, cheese boxes and cheese hoops. (Madison, Wis. : Wisconsin Dept. of Agriculture and Markets, [1933]), by Wisconsin. Dept. of Agriculture and Markets (page images at HathiTrust)
• A laboratory handbook for the analysis of milk, butter and cheese / (Pottstown, PA : [n.p.], 1905), by James Rittenhouse Evans (page images at HathiTrust)
• Soft cheeses that are easily made / (Ames, Iowa : Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1924), by E. F. Goss (page images at HathiTrust)
• Cheese making; a book of practical cheesemakers, factory patrons, agricultural colleges and dairy schools, (Madison, Wis., The Cheesemaker Book Co., 1924), by John Langley Sammis and John Wright Decker (page images at HathiTrust)
• A brief explanation of the plans for federating the foreign cheese factories of Wisconsin / ([1923?]), by Henry Harrison Bakken (page images at HathiTrust)
• Marketing butter and cheese by parcel post / (Washington, D.C. : U.S. Dept. of Agriculture, 1918), by Lewis B. Flohr and Roy C. Potts (page images at HathiTrust)
• Studier over de flygtige syrer i ost, og bidrag til ostefermenternes biologi. (Köbenhavn, Jul. Gjellerups boghandel, 1904), by Orla Jensen (page images at HathiTrust; US access only)
• The history of a great industry, (Madison, State historical society of Wisconsin, 1899), by John Luchsinger (page images at HathiTrust)
• Caseificio: Storia--Sviluppo--Scienza del latte--Analisi--Igiene--Conservazione del latte--Latterie di città--Crema--Burro--Formaggio--Presame--Tecnica casearia--Maturazione dei formaggi--Indirizzo tecnico del caseificio--Sottoprodotti del caseificio--Organizzazione casearie--Leggi e regolamenti sui latticini. (Milano, U. Hoepli, 1918), by Giuseppe Fascetti (page images at HathiTrust; US access only)
• Practical cheesemaking. (Corvallis, Ore. O.S.C. Cooperative Association, [c1959]), by Gustav Hans Wilster (page images at HathiTrust)
• Die essigfabrikation, die zucker- und stärke-fabrikation, die fabrikation des stärkegummis, stärkesyrups und stärkezuckers, sowie die butter- und käse-bereitung. Für chemiker, landwirthe, fabrikanten, architekten, ingenieure and steuerbeamte. (Braunschweig, F. Vieweg und sohn, 1867), by Friedrich Julius Otto (page images at HathiTrust)
• Art de faire le beurre et les meilleurs fromages / (Paris : Bouchard-Huzard, [1866]), by James Anderson (page images at HathiTrust)
• Report of Royal commission to enquire into alleged complaints relating to weighing of butter and cheese in Montreal. (Ottawa : C.H. Parmelee, 1913), by Canada. Royal Commission on Weighing of Butter and Cheese and Robert Alexander Pringle (page images at HathiTrust)
• De la fabrication du fromage. (Paris, Libraire Ency. de Roret, 1843), by Gera de Conegliano (page images at HathiTrust)
• Nuova esposizione comparativa delle norme proposte / (Milano : Tip. Ronchetti, 1850), by C. A. Landriani (page images at HathiTrust)
• An economic analysis of cheese factory operation in Ontario. (Ottawa : [Printed by J. O. Patenaude, King's printer], 1933), by Canada. Dept. of Agriculture and Ontario. Dept. of Agriculture (page images at HathiTrust)
• Blue-mold cheese; report on the escape-clause investigation made and published pursuant to the provisions of section 7 of the Trade agreements extension act of 1951. (Washington, U.S. Govt. Print. Off., 1953), by United States Tariff Commission (page images at HathiTrust; US access only)
• A study of the gases of Emmental cheese / (Washington : Govt. print. off., 1912), by W. Mansfield Clark (page images at HathiTrust)
• Food safety and quality : FDA can improve monitoring of imported cheese : report to the Ranking Minority Member, Subcommittee on International Economic Policy and Trade, Committee on Foreign Affairs, House of Representatives / (Washington, D.C. : The Office ; Gaithersburg, MD (P.O. Box 6015, Gaithersburg 20877) : The Office [distributor, 1992]), by United States General Accounting Office and United State House Subcommittee on International Economic Policy and Trade (page images at HathiTrust)
• Making American cheese on the farm for home consumption / (Washington, D.C. : U.S. Dept. of Agriculture, 1934), by H. L. Wilson (page images at HathiTrust)
• Varieties of cheese : descriptions and analyses / (Washington, D.C. : U.S. Dept. of Agriculture, 1918), by C. F. Doane and H. W. Lawson (page images at HathiTrust)
• The manufacture of brick cheese / (Washington, D.C. : U.S. Dept. of Agriculture, 1935), by H. L. Wilson and Walter V. Price (page images at HathiTrust)
• Effects of advertising on the demand for cheese / (Washington, D.C. : U.S. Dept. of Agriculture, Economic Research Service, [1988?]), by James Blaylock, William Noel Blisard, and United States. Dept. of Agriculture. Economic Research Service (page images at HathiTrust)
• Effects of advertising on the demand for cheese and fluid milk / ([Washington, D.C.] : U.S. Dept. of Agriculture, Economic Research Service, Commodity Economics Division, [1991]), by William Noel Blisard, Theresa Sun, James Blaylock, and United States. Dept. of Agriculture. Commodity Economics Division (page images at HathiTrust)
• Milk-fat and cheese yield / (Geneva, N.Y. : New York Agricultural Experiment Station, 1896), by Lucius L. Van Slyke (page images at HathiTrust)
• A study of enzymes in cheese / (Geneva, N.Y. : New York Agricultural Experiment Station, 1901), by Lucius L. Van Slyke, H. A. Harding, and E. B. Hart (page images at HathiTrust)
• Conditions affecting weight lost by cheese in curing / (Geneva, N.Y. : New York Agricultural Experiment Station, 1901), by Lucius L. Van Slyke (page images at HathiTrust)
• Investigation of cheese. (Geneva, N.Y. : New York Agricultural Experiment Station, 1891) (page images at HathiTrust)
• Experiments in the manufacture of cheese during June. (Geneva, N.Y. : New York Agricultural Experiment Station, 1892) (page images at HathiTrust)
• Experiments in the manufacture of cheese. (Geneva, N.Y. : New York Agricultural Experiment Station, 1892) (page images at HathiTrust)
• Experiments in the manufacture of cheese. (Geneva, N.Y. : New York Agricultural Experiment Station, 1893) (page images at HathiTrust)
• Experiments in the manufacture of cheese. (Geneva, N.Y. : New York Agricultural Experiment Station, 1893) (page images at HathiTrust)
• Investigation relating to the manufacture of cheese. (Geneva, N.Y. : New York Agricultural Experiment Station, 1893) (page images at HathiTrust)
• Investigation relating to the manufacture of cheese. (Geneva, N.Y. : New York Agricultural Experiment Station, 1893) (page images at HathiTrust)
• Shrinkage of cold-cured cheese during ripening / (Madison, Wis. : University of Wisconsin, Agricultural Experiment Station, 1903), by S. M. Babcock, H. L. Russell, and U. S. Baer (page images at HathiTrust)
• The constitution of milk with especial reference to cheese production / (Madison, Wis. : University of Wisconsin, Agricultural Experiment Station, 1897), by S. M. Babcock (page images at HathiTrust)
• The production of volatile fatty acids and esters in cheddar cheese and their relation to the development of flavor / (Madison, Wis. : The University of Wisconsin Agricultural Experiment Station, 1910), by S. K. Suzuki, E. G. Hastings, and E. B. Hart (page images at HathiTrust)
• Factors controlling the moisture content of cheese curds / (Madison, Wis. : The University of Wisconsin Agricultural Experiment Station, 1910), by J. L. Sammis, F. W. Laabs, and S. K. Suzuki (page images at HathiTrust)
• Varieties of cheese : descriptions and analyses / (Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Animal Industry, 1908), by C. F. Doane and H. W. Lawson (page images at HathiTrust)
• Cheese in your meals. ([Washington, D.C.] : U.S. Dept. of Agriculture, [1943]), by United States. Agricultural Research Administration and United States. Bureau of Home Economics (page images at HathiTrust)
• Butter and cheese markets in the West Indies / ([Washington : Govt. print. off., 1925]), by M. A. Wulfert (page images at HathiTrust)
• Notes for factory cheesemakers [electronic resource] / (Ottawa : Dept. of Agriculture, 1911), by J. A. Ruddick, George H. Barr, and Canada. Dairy and Cold Storage Branch (page images at HathiTrust)
• Cream cheese [electronic resource] / (Ottawa : Dept. of Agriculture, 1911), by G. Bagnall and Canada. Dairy and Cold Storage Branch (page images at HathiTrust)
• Improvement of cheese curing-rooms [electronic resource] / ([Ottawa] : Dept. of Agriculture, 1901), by James W. Robertson, J. A. Ruddick, and Canada. Dairy and Cold Storage Branch (page images at HathiTrust)
• Ost og Osteproduktion / (København, [Denmark] : Gyldendalske Boghandel, 1911), by G. Ellbrecht (page images at HathiTrust; US access only)
• Préparation et maturation des caillés de fromagerie / (Paris : Asselin et Houzeau, 1905), by R. Lezé (page images at HathiTrust; US access only)
• Der praktische Schweizer-Käser : kurzgefasstes Lehrbuch der Milchwirtschaft mit besonderer Berücksichtigung der schweizerischen Verhältnisse / (Bern ; K. J. Wyss, 1904), by R. Steinegger (page images at HathiTrust; US access only)
• Conférences agricoles suivies d'un traité sur la fabrication du fromage façon gruyère / (Poligny, [France] : Imprimerie de G. Mareschal, 1876), by C. E. Alexandre Bousson (page images at HathiTrust)
• La fabrication du fromage cheddar / (Montréal : Eusèbe Senécal & Fils, 1894), by John Wright Decker and Emile Castel (page images at HathiTrust)
• Notes for cheesemakers [electronic resource] / ([Ottawa] : Dept. of Agriculture, 1903), by J. A. Ruddick and Canada. Dairy and Cold Storage Branch (page images at HathiTrust)
• The use op [sic] pepsin as substitute or partial substitute for rennet in the manufacture of cheese [electronic resource] / (Ottawa : Dept. of Agriculture, [1916?]), by J. A. Ruddick and Canada. Dairy and Cold Storage Branch (page images at HathiTrust)
• The probable scarcity of rennet for the manufacture of cheese [electronic resource] : with some direction for securing a supply / (Ottawa : Dept. of Agriculture, 1916), by J. A. Ruddick and Canada. Dairy and Cold Storage Branch (page images at HathiTrust)
• Iced cheese car service, 1910 [electronic resource] / (Ottawa : Dept. of Agriculture, [1910?]), by J. A. Ruddick and Canada. Dairy and Cold Storage Branch (page images at HathiTrust)
• Coulommier cheese [electronic resource] / (Ottawa : Dept. of Agriculture, [191-?]), by E. S. Archibald, J. Meilleur, and Dominion Experimental Farms and Stations (Canada) (page images at HathiTrust)
• Coulommier cheese [electronic resource] : some notes on its manufacture / (Ottawa : Dept. of Agriculture, 1910), by Janet McNaughton and Canada. Dairy and Cold Storage Branch (page images at HathiTrust)
• Cheese [electronic resource] / ([Ottawa? : Inland Revenue Dept., 1913?]), by A. McGill and Canada. Dept. of Inland Revenue. Laboratory (page images at HathiTrust)
• Cheese [electronic resource] / ([Ottawa? : Inland Revenue Dept., 1909?]), by A. McGill and Canada. Dept. of Inland Revenue. Laboratory (page images at HathiTrust)
• Further notes on the use of pepsin and other substitutes for rennet in the manufacture of cheese [electronic resource] / (Ottawa : Dept. of Agriculture, 1917), by J. A. Ruddick, George H. Barr, and Canada. Dairy and Cold Storage Branch (page images at HathiTrust)
• The Island of Orleans cheese [electronic resource] / (Ottawa : Govt. Print. Bureau, 1913), by J. C. Chapais and Canada. Dairy and Cold Storage Branch (page images at HathiTrust)
• Cheese [electronic resource] / ([Ottawa? : Inland Revenue Dept., 1918?]), by A. McGill and Canada. Dept. of Inland Revenue. Laboratory (page images at HathiTrust)
• Cultural studies of species of Penicillium / (Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Animal Industry, 1910), by Charles Thom (page images at HathiTrust)
• Varieties of cheese : descriptions and analyses / (Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Animal Industry, 1911), by C. F. Doane and H. W. Lawson (page images at HathiTrust)
• Cheese making; Cheddar, Swiss, brick, Limburger, Edam, cottage, (Columbus, Oh., The author, 1905), by John Wright Decker (page images at HathiTrust)
• Patent developments in the cheese industry 1900 through 1951 : based on a study of patents listed in the Patent Index under the general headings relating directly to cheese / (Madison, Wis. : Department of Dairy Industry, College of Agriculture, University of Wisconsin, 1952), by D. M. Irvine, Walter V. Price, and University of Wisconsin. Dept. of Dairy Industry (page images at HathiTrust)
• Tekhnologii︠a︡ syra. (Moskva : Pishchepromizdat, 1960), by Irinei Ivanovich Klinovskiǐ (page images at HathiTrust; US access only)
• Process cheese, processed cheese foods and processed cheese spreads. (Madison, Wis. : Dept. of Dairy and Food Industries, University of Wisconsin, 1955), by D. M. Irvine and Walter V. Price (page images at HathiTrust)
• The influence of the temperature of curing upon the commercial quality of cheese / (Geneva, N.Y. : New York Agricultural Experiment Station, 1900), by George A. Smith (page images at HathiTrust)
• Bibliography on cheese analysis up to and including the year 1945 / ([Madison, Wis.? : Dept. of Dairy Industry, University of Wisconsin?], 1946), by Virginia Helmke and National Cheese Institute. Cheese Analysis Project (page images at HathiTrust)
• An evaluation of fluid milk and cheese advertising / (Washington, D.C. : U.S. Dept. of Agriculture, Economic Research Service, [1993]), by Theresa Y. Sun, William Noel Blisard, James Blaylock, and United States. Department of Agriculture. Economic Research Service (page images at HathiTrust; US access only)
• Cheese mading : Cheddar, Swiss, brick, Limburger, Edam, cottage / (Columbus, O. : The author, 1900), by John Wright Decker (page images at HathiTrust; US access only)
• [Milk and the handling of milk; patents concerning sterilization apparatus] (Washington, Government Printing Office, [1856-1922]), by United States Patent Office (page images at HathiTrust)
• The bacteriology of cheddar cheese / (Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Animal Industry, 1912), by E. G. Hastings, Edwin B. Hart, and Alice C. Evans (page images at HathiTrust)
• The controlling of gassy cheese milk by starters / (1902), by Norman B. Horton (page images at HathiTrust; US access only)
• The dairyman's manual : containing some of the most important processes from the best sources for making butter and cheese : with an essay on mechanical powers as applied to domestic uses / ([S.l. : s.n., 1839]), by William W. Townsend (page images at HathiTrust)
• Sul caglio vitellino; memorie, ([Milano, 1857]), by Davide Nava and Giorgio Francesco Selmi (page images at HathiTrust)
• Iowa Swiss-type cheese / (Ames, Iowa : Agricultural Experiment Station, Iowa State College of Agriculture and Mechanical Arts, 1938), by E. F. Goss, V. Nielson, and M. Mortensen (page images at HathiTrust; US access only)
• Sirarstvo. (Gorici, Zadružna tiskarna, 1925), by Anton Pevc (page images at HathiTrust; US access only)
• Fancy cheese; a practical treatise on the popular soft cheeses. (Milwaukee, Wis., Olsen, [1925]), by Walter Warner Fisk (page images at HathiTrust)
• Butter and cheese: a commercial and technical guide to good qualities and defects, (London, The Technical Press, Ltd., 1925), by George Sutherland Thomson (page images at HathiTrust; US access only)
• Psychrometer-Tafeln zur Berechnung des relativen Feuchtigkeitsgehaltes der Luft in Käsekellern / (Bremen : M. Heinsius Nachfolger, 1888), by Wilhelm Fleischmann (page images at HathiTrust)
• Rapport à la Société Départementale d'Agriculture de l'Ain sur les fromageries et fruitières suisses / (Bourg, [France] : Victor Authier, 1884), by L. J. Grandvoinnet (page images at HathiTrust)
• Manuel de la fabrication des fromages / (Amiens, [France] : Imprimerie du "Progrès Agricole", 1893), by E. Rigaux (page images at HathiTrust)
• La fabrication des fromages en Suisse / (Lausanne, [Switzerland] : Imprimerie Veuve S. Genton & Fils, 1881), by R. Schatzmann (page images at HathiTrust)
• Kleines Handbuch für die praktische Käserei / (Bremen : M. Heinfius Nachfolger, 1892), by W. Eugling (page images at HathiTrust)
• Ueber die Ursachen und Erreger der abnormalen Reifungsvorgänge beim Käse. (Bremen, Heinsius, 1893), by Leopold Adametz (page images at HathiTrust)
• Handbuch der Käserei-Technik. (Bremen, M. Heinsius, 1884), by Hippolyt Ludwig von Klenze (page images at HathiTrust)
• L'industrie laitière; le lait, le beurre - le fromage. (Paris, J. -B. Baillière, 1888), by E. Ferville (page images at HathiTrust)
• Nuove norme di caseificio / (Milano : Agricoltura Illustrata, 1890), by Federico Landriani, Antonio Cavagna Sangiuliani di Gualdana, and Carlo Antonio. Nuova esposizione comparativa delle norme Landriani (page images at HathiTrust)
• The cheese and butter maker's handbook : a practical treatise on the arts of cheese and butter making / (Glasgow : Dunn & Wright, 1885), by J.B. Harris (page images at HathiTrust)
• Il cacio : tecnologia, chimica e microbiologia generale del caseificio ... (Torino : Unione tipografico-editrice, 1887), by Giovanni Musso (page images at HathiTrust)
• Short hints on cheese-making and tests of salt in butter-making [electronic resource] / ([S.l.] : Ontario Department of Agriculture, 1887), by James W. Robertson (page images at HathiTrust)
• Petit guide de la fermière de l'Aube ou l'art de fabriquer les fromages et le beurre suivant les indications du dr. Pourriau : Au comice agricole de l'aube. (Troyes, 1883), by Huguier-Truelle (page images at HathiTrust)
• Cheese making; cheddar, swiss, brick, limburger, Edam, cottage, etc., (Madison, Wis., Mendota Book Co., 1913,[c1909]), by John Wright Decker and F. W. Woll (page images at HathiTrust)
• Cheese; a short treatise on the manufacture of various kinds of domestic and foreign cheese, Cheddar, Dutch, Swiss, Italian, French, Limburger, Neufchatel, cream, cottage cheese, etc., (Little Falls, N. Y., The Mohawk book company, 1918), by Johan Ditlev Frederiksen (page images at HathiTrust)
• How to buy cheese / (Washington, D.C. : U.S. Dept. of Agriculture, 1971), by F. E. Fenton (page images at HathiTrust)
• Soft cheese making / (Ames, Iowa : Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1916), by R. W. Brown and M. Mortensen (page images at HathiTrust)
• Report of the Federal trade commission on milk and milk products 1914-1918. June 6, 1921. (Washington : Govt. Print. Off., 1921), by United States Federal Trade Commission (page images at HathiTrust)
• Practical cheese manufacture and cheese technology. (Corvallis, Ore. : O.S.C. Cooperative Association, c1951), by G. H. Wilster (page images at HathiTrust; US access only)
• Swiss cheese. Report of the United States Tariff commission to the President of the United States. (Washington, U. S. Govt. print. off., 1927), by United States Tariff Commission and United States. President (1923-1929 : Coolidge) (page images at HathiTrust)
• Cheese poisoning: ([St. Louis, 1917]), by William Levin (page images at HathiTrust)
• Cheese making; Cheddar, Swiss, brick, Limburger, Edam, cottage, etc., (Madison, Wis., Mendota book company, 1909), by John Wright Decker and Fritz Wilhelm Woll (page images at HathiTrust; US access only)
• The science and practice of cheese-making; a treatise on the manufacture of American Cheddar cheese and other varieties, intended as a text-book for the use of dairy teachers and students in classroom and workroom. (New York, O. Judd, 1909), by Lucius L. Van Slyke and Charles A. Publow (page images at HathiTrust)
• Experiments in cheesemaking [electronic resource] / (Toronto : Ontario Dept. of Agriculture, 1896), by H. H. Dean, Ontario Agricultural College, and Ontario. Dept. of Agriculture (page images at HathiTrust)
• Cheese and cheese-making, butter and milk, with special reference to continental fancy cheeses, (London, Chapman and Hall, 1896), by James Long and John Benson (page images at HathiTrust)
• Regulations 22 relating to the tax on filled cheese under the act of June 6, 1896. Rev. August, 1926. (Washington : Govt. print. off., 1926), by United States. Office of Internal Revenue (page images at HathiTrust)
• Butter and cheese markets in South America / (Washington : Government Printing Office, 1926), by M. A. Wulfert and United States. Bureau of Foreign and Domestic Commerce (page images at HathiTrust)
• Butter, cheese ([Washington, 1946]), by Association of American Railroads. Railroad Committee for the Study of Transportation and L. B. Horton (page images at HathiTrust)
• Butter and cheese, (London ; New York [etc.] : Sir I. Pitman & sons, ltd., [1925]), by Charles William Walker-Tisdale and Jean Jones (page images at HathiTrust; US access only)
• Butter and cheese, (London, New York [etc.] Sir I. Pitman & sons, ltd., [1920]), by Charles William Walker-Tisdale and Jean Jones (page images at HathiTrust; US access only)
• How to buy cheese / ([Washington] : Dept. of Agriculture, Food Safety and Quality Service, 1977), by United States. Food Safety and Quality Service and United States Department of Agriculture (page images at HathiTrust)
• The cold storage of cheese : experiments of 1903-04 / (Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Animal Industry, 1906), by Clarence Bronson Lane (page images at HathiTrust)
• Cheese pests and their control / (Berkeley, Cal. : Agricultural Experiment Station, 1922), by E. R. De Ong and Chester Linwood Roadhouse (page images at HathiTrust)
• L'industrie fromagère, (Paris, J.-B. Baillière et fils, 1926-27), by Maurice Beau and Ch Bourgain (page images at HathiTrust; US access only)
• The romance of cheese. (Chicago, Educational dept., Kraft cheese company, [c1942]), by Kraft Foods Company (page images at HathiTrust; US access only)
• Bacteriology of cheese. (Ames, Iowa : Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1939), by Frederick John Babel and Bernard Wernick Hammer (page images at HathiTrust; US access only)
• Illustrated story of a large family. (New York : Globe Press, [ca. 1920]), by Phenix Cheese Company (page images at HathiTrust)
• The book of cheese, (New York, The Macmillan company, 1918), by Charles Thom and W. W. Fisk (page images at HathiTrust)
• The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties, intended as a text-book for the use of dairy teachers and students in classroom and workroom : prepared also as a handbook and work of reference for the daily use of practical cheese-makers in cheese-factory operations / (New York, Orange Judd, 1913), by Lucius L. Van Slyke and Charles Albert Publow (page images at HathiTrust)
• An evaluation of fluid milk and cheese advertising, 1978-93 /, by Theresa Y. Sun, James Blaylock, William Noel Blisard, and United States. Department of Agriculture. Economic Research Service (page images at HathiTrust)
• Methods used in the examination of milk and dairy products. (London, Macmillan and Co., Limited, 1910), by Christian Barthel (page images at HathiTrust; US access only)
• Fancy cheese in America, from the milk of cows, sheep and goats, (Chicago, Ill., American sheep breeder company, 1910), by Charles Albert Publow (page images at HathiTrust)
• Hints on cheese-making, for the dairyman, the factoryman, and the manufacturer, by T. D. Curtis (Gutenberg ebook)
• The Book of Cheese, by W. W. Fisk and Charles Thom (Gutenberg ebook)
• The Art of cheese-making, taught from actual experiments, by which more and better cheese may be made from the same quantity of milk. (Concord [N.H.]: : Printed by George Hough, under protection of the statute. Sold at his office wholesale and retail., 1793) (HTML at Evans TCP)

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