INDEX 



483 



Page 



Flavors, bacteria producing bad 296 



Food, in cheese 119 



Fruity, in cheese 118 



Of cheese, causes of 375 



Off, in cheese 116 



Food flavors in cheese, cause, 



remedy 119 



Foods, absorption of flavors from, 



by milk 7 



Formaldehyd, effect on rennet 



action 308 



Freezing cheese, effect on quality 390 



Fruity flavor 83, 118 



Functions of casein in cheese- 

 making 178 



Of milk constituents in cheese- 

 making 177 



Of milk-sugar in cheese-making 182 

 Of salts of milk in cheese-mak- 

 ing 184 



Of water in cheese 180 



Galactase 297 



Action in cheese-ripening 368 



And cheese-ripening 368 



Properties of. .... 298 



Gases in cheese-ripening 334 



Gas-holes in cheese ,86 



Gas-producing bacteria 295 



Gassy milk and cheese, green fod- 

 der as a source of. 7 



Texture, cause, prevention, etc. 124 



Gouda cheese, making of 415 



Grading cheese 95 



Granular process of cheese-mak- 

 ing 55 



Greasy texture, cause, prevention, 



etc 125 



Green fodder, source of gassy milk 



and cheese 7 



Gntty body 88 



Guernsey milk, composition of 



cheese from 232 



Heat, action of, on casein 146 



Effect of, on rennet 310 



Heating curd, rule for 30 



Curd, temperature of 29 



Curd, when to begin 29 



High color 89 



Flavor 82 



Holstein milk, composition of 



cheese from 232 



Home-made rennet-extract 300 



Home-trade cheese 44, 62 



Hoop, preparing to receive curd. • 42 

 Hot iron, stringing of curd on 



31, 35. 37 



Hot-iron test 439 



Hydrogen-sulphid flavor 83 



Jersey milk, composition of cheese 



from 232 



Judging cheese 80, 91 



Cheese, scale of points for 92 



Paga 

 Judging cheese, milk for cheese- 

 making 12 



Keeping quality of cheese and 



acidity . 53 



Of cheese, effect of moisture on 48 



Lactation and casein in milk. ... 162 



Effect on fat in milk 158 



Effect on relation of fat and 



casein 165 



Lactic acid, action in cheese- 

 ripening 356 



Fermentation 292 



Fermentation, abnormal 29 5 



From milk-sugar 149 



Lactometer, Quevenne, use of. . . 438 

 Lactose (see Milk-sugar). 



Light color 89 



Location of factory 97 



Longhom cheese, size of 44 



Loose texture, cause, remedy, etc. 



86, 123 



Loss of casein in cheese-making. . 194 



Of fat, conditions favoring. . . , 192 



Of fat in cheese-making 190 



Of moisture, effect of cheese 



texture on 324 



Of weight in cheese-ripening, 



effect of temperature on ... . 315 

 Losses of milk constituents in 



cheese-making 188 



Low flavor 82 



Manns' acid test 428 



Marschall test for ripening milk 



21, 430 



Matting of curd 32 



Mealy body 88 



Meaty body 87 



Mechanical holes in cheese 86 



Metals, effect on rennet action. . 309 

 Micro-organisms, action in cheese- 

 ripening 371 



And cheese-making 285 



Milk, absorption of flavors by. . . 6 



Acidity of ........ 152 



Acidity of, in ripening 21 



Addition of rennet-extract to. . 23 



Adding coloring matter to. . . . 22 



Aeration of 12 



Albumin and cheese-making. . 139 



Ash of ISO 



Albumin , relation to casein ... 172 



At cheese^factories, paying for. 253 

 Ayrshire, composition of 



cheese from 232 



Baboock test for fat in 423 



Care of, for cheese-making. ... 3 



Bacterial infection of, sources. 4 



Cheese-factory, composition of 175 



Cheese-factory, fat in. 159 



Clean, for cheese-making 3 



Clean, how to obtain. . 8 



Colostrum in cheese-making. . . 12 



