482 



SCIENCE AND PRACTICE OF CHEESE-MAKING 



Page 

 Dividends, calculation of, at 



cheese-factories 279 



Drainage of cheese-factory 99 



Dressing of cheese 43 



Droath, effect upon relation of fat 



and casein 168 



Effect on milk-casein 163 



Dry body, cause, remedy, etc., of 121 



Drying curd by stirring 32 



Edam cheese, making of 406 



Educational score-cards 94 



English sage cheese, making of . . 399 



Enzym, pepsin 312 



Rennet, conditions of action. . 306 



Rennet, digesting action of . . . 306 



Enzyms, action on casein 147 



And cheese-making 285, 291 



In milk 297 



Of milk 153 



Equipment of cheese-factory. ... 106 



Export Cheddar cheese, size of . . . 44 



Factors of cheese yield 136 



Factory architecture 98 



Construction and material for, 97, 98 



Drainage 99 



Equipment 106 



First care of milk at 17 



Location of 97 



Method of disinfecting 132 



Milk, fat and casein in 172 



Plans of construction 105 



Site of 97 



Water-supply of 99 



Farrington's alkaline tablet test. 428 



Fat, amount of, in milk 156 



And calculated casein, paying 



for milk on basis of 276 



And casein average in factory 



milk ; 172 



And casein, calculating cheese 



yield from 216, 220 



And casein, effect of drouth 



upon relation of . 168 



And casein in milk, influence of 



breed on 165 



And casein in milk, relation of 164 

 And casein, influence of lacta- 

 tion on relation of 166 



And casein, paying for milk on 



basis of _ 269 



And casein, relation of, in fac- 

 tory milk 169 



And casein, relation to cheese 



yield: 187 



Calculating cheese yield from 



213, 224 



Functions of, in cheese ....... 177 



In cheese, changes in ripening 331 



In cheese-factory milk 159 



In milk 140 



In milk, Babcock test for 423 



^n milk, effect of pasturage on 160 



^ . . . "^^9 

 Fat, in milk, influenced by lacta- 

 tion 158 



In milk, losses in cheese-making 1 88 



In milk, relation to cheese yield 204 



In whey 190, 197 



Lost in cheese-making, condi- 

 tions favoring 192 



Paying for milk on basis of . . . 2 58 

 Plus 2 method of paying for 



milk 264 



Globules in milk 140 



Fermentation, definition of 285 



Lactic acid 292 



Lactic acid, abnormal 295 



Test -f3S 



Ferments, characteristics of 286 



Chemical 286, 29 1 



Definition of 285 



Organized 286 



Unorganized 286, 291 



Film on curd 29 



Finish and acidity of cheese 53 



Defects in, cause, etc 129 



In cheese 91 



Of cheese, effects of moisture on 48 



Firm body 87 



Firming curd 29 



First steps in cheese-making. ... IS 

 Fish-eye texture, cause, remedy, 



etc 126 



Fishy flavor 83 



Flat flavor 82 



Flats, size of 44 



Flavor, bitter 83 



Clean 82 



Cowy 83 



Fishy 83 



Flat 82 



Fruity 83, 118 



High 82 



Hydrogen sulphid 83 



Low 82 



Of cheese and acidity 52 



Of cheese, defects in 115 



Of cheese, definition of 84 



Of cheese, effect of moisture on 48 



Of cheese, testing 81 



Perfect 82 



Quick 82 



Rancid S5 



Sour 83 



Stable 83 



Strong 82 



Sweet 83 



Tainted S3 



Tallowy 83 



Too little acid 82 



Too much acid 82 



Weedy 83 



Flavors, absorption of, by milk. . 6 



Acid, in cheese . 116 



Absorption from food by milk i 



