2 5 8 



INDEX. 



PAGE. 



Butter Classification . 213-215 



Camembert cheese . .182 



Cap cloths . . . .170 

 Cement floors for making-room 



. 125, 126, 174 



Cheddar cheese origin . 151, 152 

 Cheese and butter markets 1 12, 223 

 Cheese : 



Factories in Canada . 151 



Constituents of milk . 153 

 Salt . . . .169 

 Hoops made of steel . 170 

 Presses . . . -171 

 Qualities described . 178, 179 

 Cheesemaking pays best . -151 

 Cheesemaking main features 152 

 Cheshire cheese . . . 181 

 Churning . . . 202-204 

 Churn rate of turning . . 203 

 Closeness in cheese . .179 



Coloring milk for cheesemaking 1 57 



179 



133 

 178 

 198 

 145 



Color ol cheese 



Combined churn and worker . 



Composition of cheese 



Composition of cream 



Composite samples . 144, 



Composite samples thickened . 



Composite samples cooled to 

 65 degrees before testing . 145 



Condensed milk : 



Composition of . . 227 

 Factory .... 226 

 Desirable qualities in . 227 



Co-operative dairying : 



Advantages . . 107, 109 

 Weakness of . . . 1 10 

 Origin of . . no, in 



Co-operative dairies : 



Methods of establishing 



. 113-116 



Cost of building and plant 114 

 Site for . . . .114 

 Private and joint stock 



companies . . 115, 116 

 Charges for making . . 118 



Co-operation not perfect . 108 



Cold-storage for cheese . . 224 



PAGE. 



CorJ<S for composite samples . 145 

 Cream gathering vs. whole 



milk creameries . . 120, 123 

 Creaming co-efficient . .198 

 Cream separator . 133, 196, 197 

 Cream cheese ... .180 



Culture for ripening milk and 



cream . . . 190, 191 



Curd: 



Agitators . . . 134 

 Knives . . . 134, 164 

 Cutting and cooking . 164 

 Rough handling causes Toss 164 

 Membrane . . .165 

 Heat slowly . . .165 

 Contracted by heat . .165 

 Fast working may be heat- 

 ed to no degrees . 165 

 Remove whey to control 



acid .... 165 

 Washing . .165, 1 66, 168 

 Properly cooked . .166 

 Dipping, matting, milling 



. 166-168 



Moisture at dipping . 167 



Advantage of matting . 168 

 Mills . . . .168 

 If matured too much be- 

 fore milling causes loss 

 of fat . . . . 168 

 Ready to salt . . .169 

 Amount of salt . . 169 

 Ready for hoops . .170 

 Temperature at pressing . 171 



Danish butter pasteurized . 185 



Dairymen's associations . .in 



Dairy schools . . .112 



Dressing cheese . . 171, 172 



Dunlop cheese . . .181 



Edam cheese 

 Extractor 



182 

 133 



Factor to convert inches of 



cream into pounds . .144 



Fancy and soft cheese can be 



made in Canada . . .184 



