INDEX 



487 



Page 

 Temperature of curd at pressing. 40 



of heating curd .• • • • 29 



Of ripening, effect on quality. . 388 

 Test for acidity of milk, whey, etc. 426 



For casein 440 



For dirt in milk 435 



Hot-iron 439 



For acidity for ripening milk. . 21 



Testing acidity of whey 429 



Body of cheese 87 



Cheese 80 



Cheese for salt 89 



Flavor of cheese 81 



Methods of 423 



Pepsin, method of 434 



Rennet-extract, method of. . . . 433 

 Texture, cause, etc., of defects in 121 



Close .. 86 



Defects in, cause, prevention, 



etc , 121 



Fish-eye, cause, prevention, etc. 126 

 Gassy, cause, prevention, etc.. 124 

 Greasy, cause, prevention, etc. 125 



Loose 86, 123 



Mechanical holes. . 86 



Of cheese and acidity 52 



Of cheese, definition of 84 



Of cheese, effect of moisture on 47 

 Of cheese, effect on loss of 



moisture 324 



Of cheese, testing. 84 



Of curd in cheddaring 34 



Open, cause, prevention, etc.. . 123 



Perfect 85 



Pin-hole 86 



Porous 86 



Swiss-hole 86 



Translucent color 88 



Turning cheese. . ._ 72 



Twins, Cheddar, size of 40 



Unclean surface, cause, etc 133 



Uncolored cheese 89 



United States cheese standard. . . 237 

 Water, calculating cheese yield 



for different percentages of . . 224 



Effect on rennet action 307 



Fxinctions of, in cheese 180 



In cheese, value to consumers. 383 

 In cheese, value to dairymen. . 380 



InmiDc 139 



Relation of, to cheese yield. . . . 198 



Water-supply of factory 99 



Watery body 88 



WaVi color 89 



Waxy body 87 



WeaK body 87 



Weedy flavor 83 



Weighing cheese for shipment. . . 76 

 Weight, loss in cheese-ripening. . 314 



Page 



Weight, lost in cheese-ripening, 



effect of moisture of air on 317 

 Lost by paraffined cheese ..319, 387 

 Lost in ripening, effect of mois- 

 ture in cheese on . 323 



Lost in ripening, effect of size 



of cheese on. ..... 320, 387 



Lost in cheese-ripening, effect 



of temperature on _ 315 



Lost in ripening at factories. . . 380 

 Lost in ripening, influence of 



temperature on 386 



Lost in ripening, reduction of. 383 



Paying for milk by 257 



Whey, acidity of, at salting curd 37 

 Acidity of, in heating curd. ... 30 

 Acidity of, when drawn from 



curd •.••■. .• • "^^ 



And cheese, distribution of milk 



constituents in 203 



Composition of 195 



Distribution and value of 66 



Expulsion of, and acidity 52 



Fat in 190 



Removal of, from curd 31 



Testing acidity of . 429 



Variations of constituents. . . . 197 



When to remove from curd. . . 31 



Whey-butter, manufacture of . . . 65 



Whey-solids in different milks. . . 201 



White specks in cheese 88, 332 



Wisconsin curd-test 435 



Yeasts . . 296 



Yeasty cheese, cause, prevention, 



etc 126 



Yield of cheese, accuracy of 



methods of calculating 226 



Of cheese and milk constituents 186 

 Of cheese, calculating from fat 



213, 224 

 Of cheese, calculating from fat 



and casein 216, 220 



Of cheese, effect of skimming 



milk on 234 



Of cheese, effect of starters on 69 



Of cheese, factors of 186 



Of cheese, methods of calculat- 

 ing 211 



Of cheese, relation of fat and 



casein to 187 



Of cheese, relation of milk-fat 



to 204 



Of cheese, relation of water to 198 

 Of cheese with different per- 

 centages of water, calculation 



■ of 224 



Of cottage-cheese 403 



Of ripe cheese, calculation of . . 225 

 Young American cheddars. size of 4^ 



