472 SCIENCE AND PRACTICE OF CHEESE-MAKING 



Gas-producing bacteria in curd and cheese. .3, 10, 15, 67, 108 



Gouda cheese, manufacture and composition of 19, 27 



Hot -iron test 67 



Lactation advancing, influence on casein and albumin in 



milk 20-35 



influence on cheese production. . .20-35 



influence on fat in milk 20-35 



influence on ratio of fat to casein, 20-35 



Lactic acid, action on casein 48 



development of, in cheese-making. 61 



pure cultures in cheese-making 68 



Loss of casein in cheese-making 20-25 



carbon dioxid in cheese-ripening 43 



fat in cheese-ripening 6, lOy 18, 20-35, 64, 93 



milk constituents in cheese-making, 6, 10, 18, 



20-35, 64, 93 



solids in cheese-ripening 26, 41 



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



78-79, 90-92, 102, 105 

 weight in cheese-ripening (see Loss of water). 

 Manufacture of cheese (see Cheese-making). 



Metals and rennet action 86 



Milk, absorbed odors in 38,73 



aeration of 9, 16, 24, 25, 66 



albumin in 20-35 



amount required for cheese 20-35, 66, 93 



analyses of (see Analyses). 



at cheese-factories, methods of paying for (see 

 Cheese-factories). 



average composition of 20-35 



care and handling of 5,16 



casein in (see Casein). 



cheese-producing constituents of 20-35 



coagulation by rennet 20-35 



composition of 20-3 5 



composition of, relation to composition of cheese . . 20-35 

 constituents lost in cheese-making (see Loss in cheese- 

 making) . 

 containing added cream, relation of fat to casein in, 



20-25 



effect of exposing foul odors on cheese-making 24 



effect of shutting up in cans 24 



enzyms (see Enzyms in milk), 

 fat in (see Milk-fat). 



fermentation of sugar in * . . 76 



flavors in .3, 10, 15, 20-25, 39, 67, 81, 108 



