474 SCIENCE AND PRACTICE OF CHEESE-MAKING 



Phosphates, acid m cheese 49 



soluble in cheese 49 



Products in cheese-ripening, cumulative and transient .... 46 

 Quality of cheese improved by cold storage (see Cheese, 

 cold-cured). 



of cheese, influence of fat on 6, 17, 20-25, 66 



Rennet, action in cheese-ripening 26, 44, 46, 75,77 



efTect of metals on 86 



effect of rusty cans on 87 



efifect of salt on 73 



effect of varying strength of, in coagulating 



milk 73 



effect of watered milk on 73 



Rennet -extra'ct, amount used in cheese-making 20-35 



comparison of commercial and home- 

 made 20 



comparison of commercial and pepsin. . . .44 

 relation to cheese-ripening. 26, 44, 46, 75, 77 

 Ripening of cheese (see Cheese-ripening), 



Ripening milk before setting 67 



Room, curing for cheese (see Curing-rooms). 



Rusty spots in cheese 38, 42 



Sage cheese 10 



Salt, effect on action of rennet in cheese-ripening . .40, 44, 46 

 effect on action of enzyms in cheese-ripening, 40, 44, 46 



effect on moisture in cheese 46, 66 



effect on quality of cheese 46, 66 



brine, cheese protein soluble in 40, 44-46 



Schools, dairy 54 



Separator, centrifugal, cleaning milk with 24, 66 



removing casein from milk with. . .67 



Skim-milk, effect of use in cheese-making 20-25, 37 



relation of fat to casein in 20-25, 37 



ripening of cheese made from 46 



Solids in cheese 20-35, 67 



in milk 20-35, 67 



in whey 20-35, 67 



Sour milk, making cheese from 12> 



Souring of milk, associative action of bacteria in 11-14 



Specific gravity, relation of milk-solids to 67 



Spots, rusty, in cheese 38, 42 



Starter, use in cheese-making 20-25, 68 



Statistics of the dairy 52 



Stirred-curd and cheddar processes, comparison of, 10, 20-25 



Sugar in cheese 20-3 5 , 49 



in milk 20-35 



in whey 20-3 5 



Sweet flavor in cheese 38 



