4^4 SCIENCE AND PRACTICE OF CHEESE-MAKING 



Page 



Milk, conditions affecting con- 

 stituents of 155 



Constituents and cheese yield. 186 

 Constituents and composition 



of cheese 231 



Constituents, distribution in 



whey and cheese 203 



Constituents, functions of, in 



cheese-making 177 



Constituents, losses of, in 



cheese-making 188 



Constituents of 139 



Diagram showing composition 



of 195 



Enzyms in 153, 297 



Factory, casein in 163 



Factory, relation of fat and 



casein in. ....... 169 



Factory, variations in composi- 

 tion of 176 



Finding degree of ripeness of . . 21 



First oare of, at factory 17 



Freshly drawn, effect of rennet 



on 310 



Gassy, green fodders a source of 7 

 Guernsey, composition of 



cheese from ..-...• 232 



Holstein, composition of cheese 



from 232 



Jersey, composition of cheese 



from 232 



Judging for cheese-making. ... 12 

 Normal, composition of cheese 



from 231 



Pasteurized, cheese from . . . 60, 404 

 Paying for, on basis of cheese 



yield and solids 261 



Paying for, on basis of fat 258 



Paying for, on basis of fat and 



casein 269 



Paying for, on basis of fat_and 



calculated casein. . , 276 



Paying for, on basis of "fat 



plus 2" 264 



Paying for. on basis of weight 257 

 Relation of casein and albumin 



in 172 



Relation of fat and casein in. . 164 

 Rich, composition of cheese 



from 237 



Ripening for cheese-making. . . 18 



Salts of 150 



Skimmed, cheese from 250 



Skimmed, composition of cheese 



from 233 



Skimming, effect on composi- 

 tion and yield of cheese. . . . 234 



Tests for dirt in 435 



Treatment of, after milking. . . 10 



Water in 139 



Whey and cheese-solids in. . . . 201 



Page 

 Milk-cans, rusty, effect on rennet 



action 309 



Milk-casein, action of acids on. . . 143 



Action of alkalis on 145 



Action of enzyms on 147 



Action of heat on 146 



Action of rennet on 146 



Action of salts on 146 



Composition of 141 



Effect of drouth on 163 



Effect of pasturage on 163 



In factory milk 163 



Physical condition of 142 



Rule for calculating amount of 170 

 Strength of rennet in coagulat- 

 ing. . 302 



Variations 161 



Milk-fat 140 



And breeds of cows 157 



And lactation 158 



Effect of pasturage on 160 



Functions in cheese 177 



In factory milk 159 



In whey 190 



Losses of, in cheese-making. . . 188 

 Paying for milk on basis of . . . . 258 



Relation to cheese yield 204 



Variation of 157 



Milks, different, effects of rennet 



on 311 



Milk-pails, sanitary 10 



Milk-solids, calculation of 438 



Milk-sugar 148 



Functions of, in cheese-making 182 



In cheese, changes of 333 



In cheese-ripening 357 



In unripe cheese 328 



Lactic acid from 149 



Milling curd, objects of 35 



Moisture, deficient, in curd, effects 



of 45 



Effect on body of cheese 47 



Effect on chemistry of cheese- 

 ripening 340 



Effect on finish 47 



Effect of, on flavor of cheese ... 48 

 Effect on keeping quality of 



cheese 43 



Effect on texture of cheese. ... 47 

 Excessive, in curd, effects of . . 46 

 How much cheese should have 382 

 In cheese, affecting quality. ... 381 

 In cheese, effect on weight lost 



in ripening 323 



In cheese-making, control of . . 48 

 In curd and cheese, effects of . . 43 

 In cheese, effect of texture on 



loss of 324 



Of air, effect on weight lost in 



ripening 317 



Relation of, to acidity in curd. 4> 



