26o 



Texture of cheese . . . 179 

 Thermometer, max. and min. 174 

 Truckle cheese . . .180 



Value of milk or cream for 



buttermaking depends on fat 145 

 Ventilation in ripening-room . 176 



Walls of co-operative 



dairies . . . 126, 127 

 Washing butter . . . 204 

 W T a t e r for cooling ripen.ing- 



room . . . . -174 

 Weight of cheese marked on 



box ..... 225 

 Whey: 



Acidity at dipping 166, 167 

 Acidity at milling . . 168 

 Acidity less than milk, at 



dipping . . . 167 



Too much acid cuts color 167 



Working butter . . 207, 208 



Young Canadian cheese 



180 



