INDEX 



389 



Milk-sugar, 10. 

 Moisture and acidity, 70. 

 Moisture control, 68, 69. 

 Moisture limits in cheese, 358. 

 Moisture test (Troy's), 337-342. 

 Molding machines for Neufchatel, 



98. 



Molding Neufchatel, 104. 

 Molds in Cheddar, 271. 



in milk, 21. 



Monrad, J. H., 112, 114, 180. 

 Moore, V. A., and A. R. Ward, 217. 

 Morrow, G. A., and A. G. Manns, 7. 

 Mottled Cheddar, 221, 270. 

 Mucors, 93. 



Munster, 147, 148, 366. 

 Mysost, 293, 295. 



Natural starter, 43. 

 Neufchatel, 80, 85, 86, 89, 371. 



American, 95. 



domestic, 95, 106. 



factory, 95. 



group discussed, 94 to 109. 



packages, 98. 



ripened form, 114-116, 117. 



yield, 107. 



New Jersey Exp. Sta. Kept., 7. 

 New York (Geneva) Exp. Sta. 



Kept., 7, 8, 174. 

 New York Mercantile Exchange, 



351-356. 



New York Price Current, 315, 351. 

 New York Produce Review, 165, 



233, 280. 

 New York State Department of 



Agriculture, 13. 

 Niszler (Swiss) cheese, 286. 

 Nut cheese, 109. 



Odors absorbed by milk, 12. 



Oidium (Oospora) lactis, 113, 116, 

 131, 136, 163. 



Oka cheese, 169. 



Olimento cheese, 109. 



Olive cheese, 109. 



Olson, G. A., 74. 



Ontario Agricultural College Bulle- 

 tins, 7, 228. 



Over-ripe milk, 218. 



Pails, 24, 25. 

 Paracasein, 35, 250. 

 Paraffining Cheddar, 263. 

 Parmesan cheese, 2, 80, 86, 173, 



288-291. 



Pasteurization, 11, 26, 45, 229, 396. 

 Pasteurized Cheddar, 229. 

 Pasty body, 270. 

 Paying for milk, 343-346. 

 Penicillium brevicaule, 129. 



camemberti, 116, 126, 127, 131. 



camemberti var. rogeri, 116. 



candidum, 116. 



roqueforti, 155, 156, 159, 163. 

 Pennsylvania pot cheese, 113. 

 Pepsin, 30, 33. 

 Peptonizing bacteria, 20. 

 Percival, J., and G. Heather Mason, 



163. 



Perishable varieties, 356. 

 Peroxidase, 11. 

 Petit Carre, 94, 114. 

 Petite Suisse, 94, 114. 

 Petits Bondons, 114. 

 Petry, E., 36, 39. 

 Philadelphia cream, 109, 360. 

 Picnic cheese, 230. 

 Pimiento cheese, 85, 101. 

 Pimientos in Cheddar, 238. 

 Pirn-olive cheese, 109. 

 Pineapple cheese, 184, 238. 

 Pohl curd mill, 208. 

 Poisoning by cheese, 370. 

 Pont 1'Eveque cheese, 135. 

 Pooling method, 345. 

 Port du Salut cheese, 136, 169 to 



171. 



Pot cheese, 113. 

 Pouriau, A. F., 82, 114. 

 Press cloths, 212. 

 Presses, 214, 215. 

 Prices, distribution of, 357-359. 



yearly average of, 323. 

 Primost, 295. 

 Processed cheese, 84. 

 Propionic acid in cheese, 247, 248. 

 Provolono, 294. 



Prucha, M. J., and H. M. Weeter, 

 23. 



