The gassy fermentation of milk has recently been observed a number of times in the Iowa State College creamery, particularly in the milk set for the manufacture of various types of soft cheese. The isolation and study of the causal organism or organisms was undertaken in several cases and the results obtained, together with a brief statement of the cases investigated, are herein presented.
Hammer, B. W.
"Studies of the formation of gas in milk,"
Research Bulletin (Iowa Agriculture and Home Economics Experiment Station): Vol. 3
, Article 1.
Available at: https://lib.dr.iastate.edu/researchbulletin/vol3/iss27/1