INDEX 



Acetic acid in cheese, 247. 

 Acid cocci, 19. 

 Acid fermentation, 17. 

 Acid organisms, 41. 

 Acid peptonizing organisms, 41. 

 Acidity, in cheese and curd, 57, 58, 

 59. 



and color, 67. 



and rennet action, 66. 



and ripening, 255. 



arid separation of whey, 66. 



and texture, 67. 



control of, 64. 



in milk, 60. 



testing, 60, 61. 

 Acidy cheese, 66. 

 Acme curd rake, 196. 

 Albumin, 10. 

 Albumin cheese, 295. 

 Alcohols in cheese, 248. 

 Alkaline bacteria, 20. 

 Appetitost, 114. 

 Ash of milk, 11. 

 Ayers, S. H. (Thorn and), 21. 



Babcock, S. M., 201, 237, 248, 295. 

 Babcock test, 327-332. 

 Bacillus botulinus, 370. 



bulgaricus = Bacterium bulgari- 

 cum, 18, 279. 



enteritidis, 370. 



subtilis, 20. 

 Backstein cheese, 164. 

 Bacteria, 14. 



alkali-producing, 20. 



control of, 25. 



from the air, 23. 



from the cow, 23. 



from the milker, 24. 



from the utensils, 24. 



Bacteria Continued. 



groups of, in milk, 15. 



in Cheddar ripening, 252-254. 



inert type, 20. 



influence on yield of Cheddar, 

 227. 



peptonizing, 20. 



sources in milk, 22. 

 Bacterium bulgaricum, 18, 19. 



aerogenes, 18. 



casei, 253. 



coli-communis, 18, 252. 



guntheri, 41. 



lactis acidi, 18, 41, 252, 254. 



lactis aerogenes, 252. 



liquefaciens, 20. 



prodigiosus, 20. 

 Baer, U. S., and W. L. Carlyle, 



12. 



Baker's cheese, 105. 

 Bang, Ivar, 39. 

 Bang's theory of casein, 37. 

 Barite, baryta, 159. 

 Barnard curd mill, 208. 

 Benson, Miles, 163. 

 Bergey, D. H., 16. 

 Besana, C., 29. 

 Block Swiss, 285. 

 Blue label, 109. 

 Blue- veined cheeses, 150. 

 Board of Health lactometer, 336. 

 Boards of Trade (Cheese), 349, 



350. 

 Boekhout, J. W. J., and J. J. Ott 



de Vries, 174. 

 Bondon cheese, 94. 

 Bosworth, Alfred W., 37-38, 40, 126, 



251. 



Bosworth, A. W., and M. J. Prucha, 

 249. 



383 



