SUBJECT INDEX 



139 



Cheese — Continued . 

 cottage — 



as a food, (37) 669. 

 making, (37) 686; (38) 78, 178. 

 metallic flavor in, (35) 277. 

 recipes, (39) 267. 

 Coulommier, manufacture, (27) 375; (29) 777; 



(33) 765. 

 cow pot, analyses, (28) 278. 



cream- 

 fat content, (26) 778. 



manufacture, (27) 375. 



manufacture and analyses, (32) 176. 

 curd, iron content, (27) 811. 

 curd knife, description, (31) 875. 

 Danish, fat content, (33) 81. 

 decomposition by enzyms of rind flora, (32) 175. 

 descriptions and requirements, (35) 110. 

 determination of^ 



acidity, (31) 613. 



fat content, (26) 276; (27) 312. 



proteolysis in, (30) 415. 



total solids, (32) 414. 

 determining yield of, (26) 478. 

 digestibility as compared with beef, (26) 761. 

 diminution of fats in during ripening, (31) 475. 

 discoloration, studies, (26) 479. 

 dishes, recipes, (31) 656. 



Dorset-Blue, manufacture and quality, (29) 676. 

 Edam — 



composition and control, (34) 273. 



" cracking " of, (36) 673; (37) 176. 



factors afTecting water content of curd, (30) 

 179. 



faulty "Knijpers " in, (30) 179. 



investigations, (27) 678. 



preparation, (37) 373. 

 Emmental — 



bacteria in, (31) 478, 772. 



composition, (28) 278. 



discoloration of, (26) 479. 



formation of eyes in, (37) 875. 



gases of, (28) 77. 



gassy fermentations in, (31) 477, 772. 



manufacture, (26) 372; (28) 475, 583; (30) 778; 

 (32) 870. 



starters for, (32) 776. 

 estimating yield, (28) 177. 

 examination, (30) 664. 



experiment station at Lodi, report, (28) 374. 

 exports — 



and imports of Canada, (30) 574. 



from Canada, (29) 673; (39) 283. 



from Italy, (30) 575. 

 eye formation in, (28) 77. 

 factories — 



construction, (32) 889. 



cooperative, in Minnesota, (38) 178. 



cooperative, in Wisconsin, (28) 895; (38) 293. 



cooperative, organization, (32) 893. 



in Minnesota, (37) 777. 



in Norway, (29) 897. 



in Wisconsin, (30) 679. 



inspection in Virginia, (30) 74. 



instruction and inspection, (36) 476. 



law in Ohio, (33) 662. 



payment for milk at, (28) 776; (30) 476. 



plans, (27) 575; (31) 675. 

 fat content standard for, (30) 476. 

 fat tester for, (33) 314. 

 Finnish egg, manufacture, (28) 258. 

 Fontina, manufacture, (28) 374. 

 food value, (37) 669. 

 fresh cream, making, (30) 275. 

 from buttermilk, (40) 379. 



carabao's milk, composition, (31) 374. 

 milk mixtures, fat and casein content, 



(33) 475. 

 mixed and unmixed milks, (31) 475. 

 pasteurized milk, (28) 675; (29) 674; (33) 



382; (37) 576; (39) 282, 582. 

 sheep and buffalo milk, analyses, (27) 575. 

 gas formation in, (36) 673. 

 Gervais, analyses, (26) 578. 

 Gervais, making, (39) 582. 

 Gloucester, manufacture and quality, (29) 676. 

 Gouda, analyses, (30) 575. 

 Gouda, composition and control, (34) 273. 



Cheese— Continued. 

 Grana- 



manufacture, (30) 275; (33) 876; (34) 572. 



or Parmesan, manufacture, (28) 583; (29) 777. 



or Parmesan, pure cultures for, (27) 283. 



warm-chamber method of making, (29) 880. 

 gray, manufacture in the Tyrol, (27) 377. 

 green color in, (28) 583. 

 green mold, flavor of, (26) 775. 

 Harz, dark coloration in, (26) 675. 

 HerrgSrd, notes, (3'',) 379, 483. 

 Holland, digestibility, (28) 258. 

 homemade, manufacture, (29) 675. 

 Hungarian, analyses, (26) 372. 

 imports into Peru, (27) 469. 

 imports into United Kingdom, (26) 479. 

 industry — 



in Canada, (38) 294. 

 Ireland, (26) 372. 

 Netherlands, (28) 178. 

 New Zealand, (38) 281 

 Siberia, (37) 778. 

 United Kingdom, (28) 178. 

 United States, (30) 777, 791. 



refrigeration in, (27), 377. 

 international trade in, (27) 574. 

 Italian, fat content, (33) 81. 

 Jack, manufacture, (27) 377; (40) 576. 

 judging by score cards, (27) 74. 

 Konigsberg, analyses, (34) 572. 

 Liptauer — 



microflora of, (32) 473. 



or Brinsen, analvses, (28) 278. 



ripening, (30) 275. 

 making, (26) 479; (33) 175; (34) 573; (36) 574. 

 making— 



at Lodi Experiment Station, (29) 777. 



Bacillus bulgaricus in, (31) 772. 



experiments, (27) 779; (30) 76; (31) 675, 875. 

 (34) 875. 



experiments in Quebec, (36) 574. 



ferment serum for, (29) 280. 



guide, (28) 475. 



high V. low testing milk for, (34) 473. 



homogenized cream for, (40) 576, 865. 



in northern F.urope, (30) 177. 

 Norwav, (35) 379. 

 Philippines, (39) 785. 

 South America, (34) 572. 

 South Australia, (29) 280. 

 southern mountain districts, (39) 486 

 Sweden, (26) 477. 

 the home, (30) 275; (38) 580. 

 Vermont, (36) 877. 



lactic ferment cultures in, (31) 375. 



notes, (28) 371, 374; (32) 175; (35) 483; (36) 176. 



on the farm, (35) 573; (37) 778; (40) 675, 879. 



selected ferments in, (29) 777; (33) 277, 577. 



starters for, (28) 374. 



starters, propagation, (26) 299. 



treatise, (40) 283. 



use of pathological milk, (26) 676. 



use of pepsin in, (37) 175, 875; (39) 884. 



with definite fat content, (36) 176. 

 manufacturing and marketing association 



cooperative, (.37) 594. 

 marketing, (29) 675; (31) 893; (36) 378. 

 marketing by parcel post, (39) 182. 

 marketing cooperatively, (26) 92. 

 markets and prices, (33) 383. 

 marking regulations in Italy, (27) 179. 

 Marolle, analyses, (26) 778. 

 mass, consistency, (27) 678, 679. 

 methods of analysis, (28) 612; (29) 810; (31) 114, 



811; (32) 313; (33) 20S, 258; (35) 110. 

 milk, pasteurization, (29) 376. 

 mites, life history and economics, (38) 460. 

 mites, studies, (39) 664. 

 moisture content, law regulating, (34) 273. 

 mold growth on, (36) 176. 

 mold-ripened, salt factor in, (32) 176. 

 mold, ripening of, (31) 176. 

 Naitofu. manufacture and composition, (34) 574. 

 Neufchatel — , _„ 



and cream, (39) 570, 581; (40) /9. 



manufacture, (40) 675. , „s ,-. 



manufacture and analyses, (32) 1/5. 



ripening, (32) 473. /oo^ fi7« 



North Wilts, manufacture and quality, (29) 676. 

 Norwegian "old," manufacture, (26) 371. 



