INDEX TO LITERATURE OF CHEESE-MAKING 473 



Milk — continued 



influence of composition of, on composition of cheese, 



20-35 

 paying for, in cheese-making (see Cheese-factories). 



relation of albumin and casein in 20-35 



relation of casein and fat in 20-35 



required to make one pound of cheese. . . .20-35, 66, 93 



ripening before setting 67 



skimmed, relation of fat to casein in 20-25 



solids in 20-3 5 



sour, handling of, in cheese-making 73 



sugar in 20-35 



tainted 3, 10, 15, 20-25, 67, 72, 108 



Milks, difference in cheese-producing power of different, 



20-35, 71 



effect of adding cream to, in cheese-making 20-25 



effect of adding skim-milk to, in cheese-making. . 20-25 

 effect of removing fat from, in cheese-making . ..20-25 



Milk-cans, rusty and rennet action 87 



Milk-fat, and cheese yield 20-35, 66, 93 



as a basis for measuring cheese yield, 20-35, 66, 93 

 as a basis of paying for milk at cheese-factories 

 (see Cheese-factories). 



cheese from normal milk rich in 26 



cheese-producing power of 20-35 



effect of drouth on 36 



influence on composition of cheese 20-35 



influence on yield of cheese 20-35 



loss of, in cheese-making (see Loss of fat). 



relation to casein in milk 20-35 



relation to casein in skimmed milks 20-25 



yield of cheese for each pound of 20-25, 66, 93 



Milk-solids and cheese yield 20-35, 66 



cheese-producing 20-35 



in whey 20-3 5 



relation, specific gravity to 67 



New York State, cheese industry of 53 



Nitrogen compounds in cheese . . . .20-35, 40, 43-46, 49, 74-75 



in milk 20-35 



water-soluble in cheese, 20-35, 40, 



43-46, 49, 74-75 



Paracasein in cheese 20-35, 40, 43-46, 49 



Paraffin, effect of use on cheese, 10, 45-46, 55, 58-59, 63, 79, 91 



Paraffining, effect on market value of cheese, 45, 55, 58-59, 



63, 79, 91 



Pepsin, commercial, action in cheese-ripening. . 44, 75 



