INDEX 



385 



Cheddar cheese Continued. 



shipping, 264. 



starter for, 190, 191. 



sweet flavor in, 266. 



texture of, 267. 



variations of process, 229. 



yield, 224, 225. 

 Cheese, and health, 369. 



and meals, 367. 



and price of, 373. 



boxes, 357. 



canned, 372. 



care in home, 372. 



choice of, 370-371. 



classification of, 81-85. 



color, 56. 



composition-table, 86, 364. 



definition of, 1. 



digestibility of, 368. 



fondue, 375. 



food value of, 362-367. 



fuel value of, 365. 



history of, 4. 



in dietaries, 370-374. 



in the household, 361-381. 



knife, 205. 



names, 81. 



poisoning, 370. 



price, 323, 357. 



problems, 3. 



processed, 84. 



ripening (see varietal descriptions) . 



roast, 380. 



salad, 378, 379. 



sandwich, 371, 378. 



sauce, 374, 381. 



souffle, 376. 



total consumption of, 362. 



trier, 272. 



varieties, 3. 



with sour-milk flavor, 89. 



yield basis for buying milk, 343. 

 Cheese-making, an art, 2. 



a science, 3. 



Chemistry of rennet action, 33-40. 

 Cheshire, 184. 

 Clabber cheese, 90. 

 Clark, W. M., 284. 

 Classification of cheese, 81 to 85. 

 2c 



Club cheese, 85, 231. 

 Cold-storage, 356, 361. 

 Colon-aerogenes group, 18. 

 Color, 56. 

 Colostrum, 18. 

 Commercial starter, 43. 

 Composition of Brick, 169. 



Camembert, 128. 



Cheddar, 223. 



Cottage, 92. 



Cream, 108. 



Limburger, 147. 



NeufcMtel, 105, 107. 



Roquefort, 151. 



Swiss, 287. 



Conn, H. W., 16, 23, 152. 

 Connecticut (Storrs) Exp. Sta. 



Kept., 7, 16. 

 Constituents of milk, 7. 

 Cooking curd, 77. 



for Cheddar, 195. 



for Swiss, 281. 



Cooperative organizations, 309. 

 Cornalba, G., 293. 

 Cottage cheese, 2, 86, 368, 379-381. 



discussed, 90-93. 

 Coulommiers cheese, 111, 117, 131, 



132. 



Cow-brand cheese, 109. 

 Cream cheese, 108. 

 Curd, 9. 



breaking, 75. 



chemistry of, 33 to 40. 



cooking of, 77. 



cutting, 75. 



draining, 79. 



fork, 210. 



knives, 77 (Fig. 11), 194, 195. 

 Curdling period, 74. 

 Curd-making, 55. 



factors in, 55. 

 Curd mills, 207 to 209. 

 Curd pail, 213. 

 Curd rakes, 196. 

 Curd scoop, 213. 

 Curd sink, 204. 

 Curd test, 26. 



Currie, James N., 149, 150, 155, 

 156. 



