INDEX 



4»i 



Page 



Color, light 89 



Mottled, cause, etc 89, 129 



Of cheese and acidity 52 



Of cheese, testing of 88 



Pale, cause, remedy, etc 129 



Perfect 88 



Rusty-spot, cause, etc 131 



Seamy, cause, etc 89, 130 



Straight 88 



Streaked 89 



Translucent 88 



Wavy 89 



Coloring-matter, adding to milk. 22 



Colostrum milk in cheese-making 12 



Commercial qualities of cheese. . . 80 



Score-cards 94 



Starter 19 



Composition of cheese and milk 



constituents 231 



Of cheese and quality 243 



Of cheese, effect of skimming 



milk on 234 



Of cheese-factory milk 175 



Of cheese from Ayrshire milk. . 232 



Of cheese from Guernsey milk 232 



Of cheese from Holstein milk. . 232 



Of cheese from Jersey milk. . . 232 



Of cheese from normal milk. . . 231 



Of cheese from rich milk 237 



Of cheese from skimmed milk. 233 



Of cottage-cheesfc 404 



Of milk, diagram showing. ... 195 



Of whey 195 



Constituents of milk 139 



Of milk, conditions affecting. . 155 



Construction of cheese-factory... 97 



Of curing-room 102 



Corky body 87 



Cottage-cheese, composition of. . 404 



Making of 400 



Qualities of 403 



Yield of 403 



Cows, fat in milk of breeds 157 



Cowy flavor 83 



Cracked rinds, cause, etc 133 



Cream cheese, making of 405 



Crumbly body 88 



Cubes of curd 26 



Curd, acidity of whey when drawn 



from 31 



Amount of salt to iise on 38 



Behavior after cutting 27 



Cheddaring, operations of 32 



Conditions of acidity of 45 



Conditions of moisture in 45 



Contraction of, and acidity. . . 51 



Cubes of 26 



Effects and control of acidity in 45 

 Effects of cutting fine or coarse 2 7 

 Effects of pressing at low tem- 

 peratures 41 



Page 



Curd , effects of pressmg at high 



temperatures 41 



Film on 29 



Firming of 29 



Heating 29 



How high to heat 29 



How to apply salt to 39 



How to cut 26 



How to press 42 



Length of strings on hot iron, at 



salting 37 



Matting of 32 



Milling objects of 35 



Piling of 32 



Preparation of hoop for 42 



Pressing 40 



Pressing, objects of 41 



Pressing of, regulation of 42 



Purpose of cutting 25 



Regulation of heating 30 



Removal of whey from 31 



Rule for heating 30 



Salting 37 



Salting, effects 39 



Stirring after cutting 28 



Stirring to dry 32 



Stringing of, on hot iron. .31, 35, 37 

 Temperature of, at pressing. . . 40 

 Texture of, produced by ched- 

 daring 35 



Velvety appearance in ched- 

 daring 35 



"When to cut 25 



When to heat 29 



When to mill 35 



When to press 40 



When to remove whey from ... 31 



When to salt 37 



Curd-test, Wisconsin 435 



Curdy body ' 87 



Curing-room at cheese-factory. . . 394 



Construction of 102 



Effect of moisture in, on weight 



lost 317 



Placing cheese in 71 



Curing-stations, central 394 



Cutting curd fine or coarse, effect 



of 27 



Curd, rules for 25 



Stirring curd, after 28 



Daisies, size of 44 



Defects in body, cause, preven- 

 tion, etc 121 



In Cheddar cheese 113 



Color, cause, etc 129 



In finish, cause, etc 129 



In flavor 115 



Digesting action of rennet 306 



Bacteria 295 



Dirt in milk, tests for 433 



Disinfecting, method of 132 



Dissolving action of rennet 306 



