INDEX 



485 



Page 

 Moisture, variation in loss with 



different kinds of cheese. ... 321 

 Why it affects ripening of 



cheese 353 



Moldy cheese, cause, etc 134 



Monrad test for ripening milk . . 21, 432 



Mottled color 89, 129 



Natural starter 18 



Neufchatel cheese from pasteur- 

 ized milk, making of 404 



Neutral salts in cheese-ripening. 334 

 Off flavors in cheese, cause, rem- 

 edy, etc 116 



Open texture, cause, prevention. 123 



Overdry body 88 



Package, cheese 91 



Pale color, cause, remedy, etc. . . 129 

 Paracasein, action of calcium salts 



on 304 



And casein, relation of 305 



Change of casein into 303 



Digestion by rennet 306 



Distinction from casein 303 



Precipitation by calcium salts. 304 

 Paraffin coating on cheese, effect 



on quality 389 



Covering cheese with 74, 387 



Paraffining cheese, effect on 



weight lost in ripening 319 



Paranuclein in cheese 330 



Pasteurized milk, cheese from ... 60 

 Pasturage, eft'ect on casein in milk 163 



Pasty body 87 



Patrons' statement . 451 



Paying for milk at cheese-factories 253 

 On basis of cheese yield and 



solids 261 



On basis of fat 258 



On basis of fat and calculated 



casein 276 



On basis of fat and casein 269 



On basis of "fat plus 2" method 264 



On basis of weight 257 



Pepsin, commercial, action in 



cheese-ripening 365 



Enzym 312 



Method of testing. 434 



Use in cheese-making 64, 312 



Peptones in cheese 330 



Perfect body 87 



Color 88 



Flavor 82 



Texture 85 



Picnic cheese, size of 44 



Piling of curd 32 



Pin-hole texture 86 



Plansof factory construction. . . . 105 



Poison in cheese 68 



Porous texture , 86 



Pressing curd 40 



At high temperatures, effects of 41 

 At low temperatures, effects of 41 



Page 



Pressing curd, conditions of 40 



How regulated 42 



Objects of 41 



Temperature of curd at 40 



Print cheese, size of . . 44 



Profits from proper ripening of 



cheese 391 



Propagation of starter 20 



Protein, brine-soluble, in cheese- 

 ripening 359 



Proteins, changes in cheese-ripen- 

 ing 330 



In cheese, agents changing. ... 355 



In unripe cheese 328 



Qualities, commercial, of cheese. . 80 

 Quality of cheese and composition 243 



Affected by moisture 381 



Effect of freezing on 390 



Effect of paraffin coating 389 



Effect of temperature on 388 



Quevenne lactometer, use of . . . . 438 



Quick flavor 82 



Quick-ripening cheese 60 



Rancid flavor 83 



Records, system of, for cheese- 

 making 16 



Red spots in cheese 89 



Rennet action and acidity 51 



Effect of acid salts on 308 



Effect of acids on 306 



Effect of alkaline salts on 308 



Effect of alkalis on 308 



Effect of borax on 308 



Effect of calcium salts on 306 



Effect of chloroform on 308 



Effect of formalin on 308 



Effect of metals on 309 



Effect of rusty milk-cans on . . . 309 



Effect of salt on 308 



Effect of temperature on 309 



In cheese-ripening 361 



On calcium salts of milk 304 



On casein 146 



On different milks 311 



Rennet coagulation, effect of 



water on 307 



Explanation of 302 



Imperfect, causes of 23 



Rennet, effect of heat on 310 



Effect of sunlight on 310 



Effect, on cheese-ripening 346 



Effect on freshly drawn milk. . 310 



Source of . . 300 



Strength of, in coagulating milk 302 



Test, Marschall 430 



Test, Monrad 432 



Rennet-enzym, conditions of 



action 306 



Dissolving action of 306 



Rennet-extract, addition of, to 



milk 23 



Amount to use 22 



