384 



INDEX 



Bosworth, A. W., and L. L. Van 



Slyke, 40. 



Bosworth's theory of casein, 37. 

 Branding cheese, 360. 

 Breeds of cows, milk from, 6. 

 Brick cheese, 86, 136, 164 to 169, 

 358. 



making, 165. 



qualities, 167. 



ripening, 167. 



score-card, 169. 



yield, 169. 

 Brie, American, 134-136. 



French, 117, 131, 132. 

 Brindse, Brinse cheese, 110. 

 Bushnell, L. D., and W. R. Wright, 



44. 



Buttermilk cheese, 93. 

 Butyric acid in Cheddar cheese, 



248. 



Butyric organisms, 21. 

 Buying milk, 343. 



Caciocavallo cheese, 293. 

 California Jack cheese, 233. 

 Calorimeter values, 364. 

 Camembert cheese, 86, 111, 117 

 to 131, 137. 



acidity in, 122. 



bacteria in, 127. 



composition, 128. 



described, 117. 



domestic, 360. 



factory, 129. 



group, 117. 



lot-card, 124, 125. 



making, 118-122. 



ripening, 123. 



Caproic acid in cheese, 136. 

 Carres affines, 114. 

 Casein, denned chemically, 33. 



acted on by acid, 33. 



in cheese ripening, 249. 



in milk and cheese, 9. 



Robertson's theory, 34. 



test (Hart), 334. 

 Caseinogen, 35. 

 Catalase, 11. 

 Chapais, J. C., 137. 



Cheddar cheese, 79, 86, 173, 184 

 to 275, 358, 368. 



acidity test for, 190. 

 acidy, 266, 270. 



American, 230. 



body in, 271, 273. 



boxes for, 264. 



calorimeter studies of, 368. 



cheddaring curd for, 204-207. 



color in, 270. 



composition of, 223. 



cooking curd for, 195-200. 



corky, 199. 



cutting curd for, 193. 



defects in, 265. 



drawing whey, 200. 



dressing, 216. 



dry body in, 267. 



English, 173. 



feedy flavors in, 265. 



finish in, 271. 



firming curd for, 201-204. 



flavor of, 221. 



food value of, 362-365. 



fruity flavors in, 266. 



gas in curd for, 219. 



gas in milk for, 217, 219, 269. 



gassy, 268. 



hooping curd for, 212. 



hot-iron test for, 201, 208. 



judging, 271. 



losses in, 262, 263. 



lot-card for, 184, 187. 



matting, 204. 



milk for, 186. 



milling, 207. 



moisture content of, 228, 258. 



mottled, 221, 270. 



packing curd for, 202. 



paraffining, 263. 



pin-holes in, 189. 



pressing, 213. 



quality in, 221, 272-273. 



ripening milk for, 189 to 192. 



ripening of, 247 to 263. , 



salting curd for, 211. 



score-card for, 271, 273, 275. 



seamy color in, 214, 221. 



setting, 192. 



