INDEX. 



259 



. 



Fat determines value of milk 



and cream for buttermaking 145 



Fat plus 2 . . .146 



Finish of cheese . . . 179 



Floors . . -. . 124, 125 



Flavor of cheese . . .178 



Flat cheese . . . .180 



Gang press for cheese . -134 



Gouda cheese . . .182 



Gorgonzola cheese . . .183 



Granular butttr . . . 207 



Gruyere cheese . . .183 



Heating rooms with steam . 127 



Ice-boxes . . . .17-5 

 Ice for creamery . , 216, 217 

 Imperial cheese . . .180 

 Invoice for cheese . . . 225 

 Iowa experiments in cream 

 ripening .... 201 



Light, effect on ripening cheese 176 

 Limburg cheese . . .183 



Machinery cost of . 130-133 

 Markets for cheese and butter 221 

 Mechanical refrigeration 218, 219 

 Milk constituents lost in whey 163 

 Milk for buttermaking . . 194 

 Milk not heated over 50 to 60 



degrees in large vat . .195 

 Moisture in air of ripening- 

 room 175 



Monthly statements . 148-150 

 Mottled butter . . . 207 

 Mould . . . . .217 



Official referee 

 Oil-test churn 

 Oil for separator 

 Open cheese . 

 Overrun in buttermaking 



Paragon cheese 

 Pasteur Louis 

 Pasteurization meaning 



. 224 



142, 143 



. 196 



. 179 



118, 119 



. 1 80 



9 



Pasteurizers . . 133, 186, 187 

 Pasteurized milk cheese . .183 

 Pasteurization : 



Advantages . . 187, 1 88 

 Disadvantages . . .189 

 Essential points . . .189 

 Of cream vs. whole milk . 191 

 Result of experiments . 192, 193 

 Pasteurized fresh butter for 



England . . . 206 



Paying patrons . . 140, 141 

 Preservative for composite 



samples . . . .144 

 Preservative for butter . . 206 

 Press cheese slowly . .171 

 Pulleys . . . . 130 



Pumps for milk and cream . 128 



133 



Radiator 

 Rennet : 



Tests . . 153, 154, 162 

 And renneting milk for 



cheesemaking . .158 

 Action . . 159, 160, 161 

 Amount to use . .162 

 Digests curdy matter . 162 

 Dilute with cold water . 163 

 Refrigeration . . . -215 

 Ripening cheddar cheese 172, 178 

 Ripening cheddar cheese, fact- 

 ors influencing . . . 173 

 Ripening cheddar cheese at 



cool temperature . 174, 175 

 Ripening cheddar cheese, 



changes which occur . .177 

 Ripening cream . 198, 202 



Ripening milk forcheesemaking 153 

 Rocquefort cheese . . . 181 



Salesman for cheese and 



butter . . 223, 224 



Sage cheese . . . .180 



Salt, effect on curd . .170 



Salt for butter . . . 204 

 Scale of points for j udging cheese 178 



Screens . . . . 129 



Sewage . . . . 135, 139 



Separator, full speed . . 195 



