INDEX 



479 



Page 

 Cheese, cottage, composition of 40-* 



Cottage, making of 400 



Covering with paraffin 74 



Cracked rinds m 133 



Creanx. making of 405 



Defects in flavor of 115 



Definition of body of 86 



Definition of flavor of 84 



Definition of texture of 84 



Drawing to shipping point. ... 78 



Dressing of 43 



Edam, making of 406 



Effect of freezing on quaHty of 390 

 Effect of paraffining on loss of 



weight of 319 



Effects and control of moisture 



in 45 



English sage, making of 399 



Excessive acidity in, cause of . . 50 



Finish in 91 



Flavor of, and acidity 52 



Flavors, causes of 375 



Food flavors in 119 



From Ayrshire milk, composi- 



. tion of 232 



From Guernsey milk, composi- 

 tion of 232 



From Holstein milk, composi- 

 tion of 232 



From Jersey milk, composition 



of .. . 232 



From normal milk, composition 



of 231 



From pasteurized milk. ...... 60 



From rich milk, composition of 237 

 From skimmed milk, composi- 

 tion of 233 



Functions of casein in 179 



Functions of fat in 177 



Functions of water in 180 



Gas-holes in 86 



Gassy, green fodder a source of 7 



Gouda, making of 415 



Home-trade 62 



How to sell 78 



Immediate removal from fac- 

 tory . 393 



Judging commercial qualities of 



80, 91 



Mechanical holes in 86 



Methods of grading 95 



Methods of scoring 93 



Milk constituents and yield of 186 

 Milk-sugar, changes of, in 



ripening 333 



Moisture in, effects on weight 



lost in ripening 323 



Moisture in, right amount. . . . 382 



Moldv, cause, etc 134 



Neuf hatel, making of 404 



Off flavors in 116 



Paranuclein in 330 



Page 



Cheese, paying for 79 



Peptones in 330 



Placing in curing-room 71 



Poison 68 



Profits from proper ripening of 391 

 Proteins in, agents changing. . 355 

 Quality of, in rel tion to mois- 

 ture.. 381 



Quick-ripening 60 



Red spots in 89 



Ripe, calculating yield of 22 5 



Sale of 71 



Sampling of 80 



Shipment of 71, 73 



Size of, effect of weight lost in 



ripening 320 



Skim-milk. 250 



Slow ripening 60 



Standards of states 241 



Standard of United States. ... 237 



Stilton, making of 398 



Testing 80 



Testing body of 87 



Testing color of 88 



Testing flavor of 81 



Testing texture of 84 



Texture of, and acidity 52 



Texture of, effect on loss of 



moisture 324 



Turning of 72 



Unclean surface of, remedy. . . 133 



Uncolored 89 



Unripe, acid salts in 328 



Unripe, chemical compounds in 327 



Unripe, milk-sugar in 328 



Unripe, neutral salts in 328 



Unripe, proteins in 328 



Unripe, salt in 329 



Water in, value to consumers. . 383 



Water in, value to- dairymen. . 380 



Weighing for shipment 76 



White specks in 88, 332 



With different percentages of 



water, calculating yield of. . 224 



Yeasty, cause, prevention, etc. 126 

 Yield, accuracy of methods of 



calculating ■. . . 226 



Yield and solids, paying for 



milk on basis of 2C1 



Yield, calculating from fat, 213, 225 

 Yield, calculating from fat and 



casein 216, 220 



Yield, factors of 186 



Yield of, effect of skimming 



milk on 234 



Yield of, effect of starters on. . 69 

 Yield, relation of fat and casein 



to 187 



Yield, relation of milk-fat to. . 204 



Yield, relation of water to. . . . 198 



Cheese-box, proper appearance of 78 



Cheese-boxes, stenciling 7 7 



