INDEX TO LITERATURE OF CHEESE-MAKING 4/1 



Cirrd — continued 



effects of cutting hard and soft 20-25 



gassy 3, 10, 15, 67, 108 



heating and stirring 20-35 



temperature used in heating 20-35 



time from cutting to drawing whey 20-35 



Curd-test for detection of tainted milk 73 



Curing-rooms 27, 41, 45-46, 68, 78 



moisture suppl}'" in 27, 41, 68 



Dairy, statistics of 52 



cows, records of 75 



schools 54 



Drouth, effects of, on milk and cheese production 36 



Edam cheese, manufacture and composition of 19, 27 



Enzyms, action in cheese 40, 44, 74, 75 



effect of chloroform, ether and formalin on, 



40, 50, 73 



effect of acids on 40, 44, 73 



effect of heat on 40, 73 



effect of salt on 40, 73 



galactase 40, 69, 73, 74 



in milk 40, 69, 73 



in rennet 40, 44, 75, 77 



Ether, effect of, on the action of enzyms 40, 74 



Factories (see Cheese-factories). 



Fat, amount in cheese 20-35 



amount in milk 20-3 5 



amount in whey 20-3 5 



amount lost and recovered in cheese-making 20-35 



in cheese, influence on ripening of cheese 41, 46 



in milk, relation of, to casein in cheese 20-35 



in milk, relation of, to fat in cheese 20-35 



in milk, relation of, to composition of cheese 20-35 



in milk, relation of, to yield of cheese 20-35 



in milk, relation to casein in milk 20-35 



in milk, relation to casein in skim -milk 20-25 



in milk, yield of cheese for each pound of 20-35 



Feeiing value of whey 65 



Flavor of cheese 20-25 



bitter, in cheese and milk ....,, 46, 101' 



relation of bacteria to cheddar cheese 36, 67, 102 



relation of conditions of ripening to, 39, 45-46, 55, 



58-59, 76-78, 90-92, 102, 105 



relation of yeasts to, in cheese 83, 108 



sweet, in cheese 38 



tainted, in milk and cheese 23-25, 72 



Foods affecting flavor of cheese 20-2 5, 81 



