388 



INDEX 



Iowa Exp. Sta. Bull., 310. 

 d'Isigny cheese, 132, 134-137. 

 Italian cheeses, 288-291. 



Jack cheese, 184, 233-236. 

 Jensen, Orla, 284. 

 Junker curd mill, 209. 



Kascoval cheese, 164. 



Kiernan, Mrs. E. E., 113. 



Kikkoji, 36, 39. 



King, F. H., and E. H. Farrington, 



12. 

 Kosher cheese, 136. 



Lactic starter, 41-54. 

 Lactometer, 335. 



Board of Health type, 336. 



Quevenne type, 335. 

 Lactose (see Milk-sugar), 10. 

 Langworthy, C. F., and C. L. Hunt, 



363, 372. 



Larsen, C., and W. White, 44. ' 

 Lauder, A., and A. Cunningham, 22. 

 Laws about cheese, 359-361. 

 Laws about milk, 347. 

 Leicestershire, 184. 

 Levin, W., 370. 

 Leyden cheese, 238. 

 License for cheese-maker, 361. 

 Liederkranz cheese, 134, 138. 

 Ligeon, X., 170. 



Limburger, 86, 136, 139 to 147, 

 358, 371. 



factory, 139-140. 



making process, 140-143. 



qualities, 145. 



ripening, 143-145. 



wrapping, 145. 



yield of, 147. 

 Lindet, L., 38, 39. 

 Lipase, 11. 

 Livarot cheese, 135. 

 Loevenhart, A. S., 36, 39. 

 Long-horn (Cheddar) cheese, 230. 

 Lot-card, for Camembert, 124-125. 



for Cheddar, 184, 187. 



for starter, 53. 



Macaroni and cheese, 377. 

 Maine Exp. Sta. Kept., 7. 



Malakoff cheese, 94, 114. 

 Manns, A. G., 7. 

 Manns test, 231. 

 Manufacturer's brand, 360-361. 

 Marketing, 343-361. 



laws concerning, 360. 

 Marre, E., 151. 

 Marschall test, 62. 

 Marshall, C. E., 189, 217. 

 Marty, G., 165. 

 Matheson, K. J., F. R. Cammack, 



100. 

 Matheson, K. J., C. Thorn, and 



J. N. Currie, 94. 

 Matting, 204. 



Mayo, N. F., and C. G. Elling, 289. 

 Maze, P., 116. 

 McAdam, Robert, 314. 

 McNaughton, Janet, 132. 

 McPherson curd agitator, 196". 

 Mercantile exchanges, 351. 

 Michels, John, 89. 

 Michigan Agr. Law, 13. 

 Milk, acid fermentation of, 17. 



acidity in, 60. 



albumin, 10. 



ash, 11. 



bacteria in, 21. 



bacterial contamination of, 21. 



buying, 343. 



casein in, 9, 224. 



clean, 22. 



colostrum in, 13. 



composition of, 5, 6, 56, 222. 



constituents, 7. 



denned, 5. 



enzymes in, 11. 



fat in, 8, 224. 



flavors in, 11. 



from diseased cows, 13. 



germicidal property, 22. 



lactose in, 10. 



moisture in, 8. 



odors in, 12. 



paying for, 343. 



quality in, 5. 



sugar (lactose), 10. 



variation in composition, 6. 

 Milking machines, 25. 



