INDEX TO LITERATURE OF CHEESE-MAKING 469 



Cheese — continued 



conditions used in manufacturing operations of, 20-35 



consolidated stations for curing 78 



cost of producing 34 



Edam, manufacture and composition of 19, 27 



effect of cold storage on moisture of, 45, 55, 58-59, 



78-79, 90-92, 102, 105 



effect of moisture on quality of 41, 45, 46 



effect of paraffining. .10, 45-46, 55, 58-59, 63, 79, 91 

 effect of temperature in ripening, 8, 10, 39, 41, 



45-46, 55, 58-59, 69, 76-80, 90-92, 102, 105 

 experiments in manufacture of, 6, 10, 17, 19, 20-35, 

 64, 67, 73, 81-82, 88-89, 93-100, 103, 106-107, 109 



fat in 6, 10, 18, 20-35, 2>1 , 64, 67, 93 



flavor and texture of, 20-25, 39, 45, 46, 56, 66-67, 



76-78, 80, 93 



gassy 3, 10, 15, 67, 108 



Gouda, manufacture and composition of 19, 27 



industry in New York 53 



industry in Wisconsin 70, 82, 85 



influence of milk on composition of 20-35 



influence of milk on yield of 20-35 



loss of fat in ripening of 41 



loss of water in ripening of, 41, 45, 55, 58-59, 66, 69, 



78-79, 90-92, 102, 105 

 loss in weight in ripening of (see Loss of water). 



losses in making of 6, 10, 18, 20-35, 64, 93 



made from milk containing added cream, 



6, 10, 17, 20-25 



made from normal milk rich in fat 26 



made from skimmed milk 20-25 



market value increased by cold storage (see Cold 



storage) . 



market value of casein and water in 32, 67 



milk required to make one pound of , 20-35, 66, 93-100 



paraffining of 10, 45-46, 55, 58-59, 63, 79, 91 



print 76 



production comparison of dairy breeds 34 



quality improved by cold storage (see Cheese, cold 



cured). 



quick ripening, conditions for 46 



rise and fall of bacteria in 68 



sage 10 



slow-ripening 46 



solids in 20-35 



soluble proteins in 40, 43-46, 74-75, 77 



sources of carbon dioxid in 43 



