INDEX 



387 



Fat and water content, 86. 

 Fat in cheese-ripening, 86. 

 Fat in milk, 8. 

 Fat loss, 226-227. 



plus two method, 345. 

 Fat test, 327-334. 

 Feeds, 11. 

 Fermentation, 15. 

 Fermentation test, 26. 

 Ferments, 15, 29. 

 Filled cheese, 315, 361. 

 Fisk, Walter W., 68, 89, 228. 

 "Flats," 230. 

 Flavor of cheese, 368, 371. 

 Flavor of feeds, 11. 

 Fleischmann, W., 152. 

 Food value of cheese, 362-367. 

 Forbes, E. B., and M. H. Keith, 9, 



33 to 40. 



Formic acid in Cheddar, 248. 

 Frandsen, J. H., 23, 89. 

 Frandsen, J. H., and T. Thorsen, 89. 

 Fraser, W. J., 23. 

 Fraser hoop, 212. 

 Frestadius, A., 159. 

 Freudenreich, E. von, and Orla 



Jensen, 284. 

 Full skim Cheddar, 242. 



Galactase, 11. 



Gang press, 214. 



Gases in cheese-ripening, 249. 



Gassy curd, 146, 220. 



Gassy milk, 219. 



Geographical distribution of cheese 



factories, 315. 



Germicidal effect of milk, 22. 

 Gervais cheese, 109. 

 Getman, Louis, 139. 

 Gex cheese, 164. 

 Glaesler (Swiss), 286. 

 Glymol, 334. 

 Goat cheese, 109. 

 Gorgonzola cheese, 158 to 161. 

 Gorini, Constantine, 288. 

 Gosselin curd mill, 208. 

 Gouda cheese, 173, 180 to 183. 

 Gournay cheese, 114. 

 Grana cheese, 288. 



Granular curd cheese, 232. 



"Green" cheese, 247. 



Gruyfcre, 276. 



Guthrie, E. S., and W. W. Fisk, 44. 



Haecker, T. L., 180. 



Half-skim Cheddar, 243. 



Hall, W. W., 187. 



Halliburton, 35. 



Hammarsten, Olof, 39, 33-40. 



Hammarsten's theory of rennet 



action, 35. 

 Hand cheese, 112. 

 Hard cheese, 172. 

 Harding, H. A., 23, 254. 

 Harding, H. A., and M. J. Prucha, 



252. 

 Harding, H. A., J. K. Wilson, and 



G. A. Smith, 25. 

 Harding, H. A., and G. A. Smith, 



306. 



Harris curd mill, 209. 

 Hart, E. B., 38, 40, 91, 201, 249, 



253, 255, 256, 334. 

 Hart casein test, 334. 

 Harz cheese, 112. 

 Hastings, E. G., 21, 44, 237. 

 Hastings, E. G., and Alice C. 



Evans, 60. 

 Hastings, E. G., Alice C. Evans, and 



E. B. Hart, 253, 255. 

 Hay ward, H., 180. 

 Heat in cheese-making, 77-78, 87, 



91, 195, 281. 

 Heinemann, P. G., 254. 

 Hibbard, B. H., and A. Hobson, 



349, 358-359. 



History of cheese-making, 4, 311. 

 Hoops, for Camembert, 121. 

 for Cheddar, 212. 

 for Roquefort, 154. 

 for Swiss, 278. 

 Hosl, J., 39. 

 Hot-iron test, 201. 

 Household, cheese in, 362-381. 

 Hunziker, O. F., 22. 

 Hydrogen in Cheddar, 254. 



Importation of cheese, 321. 

 Inert bacteria, 20. 



