390 



INDEX 



Ptyalin, 30. 

 Publow, C. A. 60. 

 Publow's test, 62. 

 Pure culture starter, 43. 



Quality in Cheddar, 272-273. 



in Edam, 180. 



in Limburger, 145. 



in milk, 6. 



in Swiss, 286. 

 Quevenne lactometer, 335. 



Rabbit cheese, 372. 



Raffine cheese, 137, 138. 



Recipes for cooking cheese, 375-381. 



Reductase, 11. 



Regianito cheese, 292. 



Reich, R., 363. 



Rennet, 9, 30, 312. 



action, 33 to 40. 



action, chemistry of 



action delayed by, 73. 



adding, 72. 



amount to use, 72. 



extract, 31, 279. 



for Camembert, 121. 



for Cheddar, 192. 



for Limburger, 141. 



for Neufchatel, 100. 



for Roquefort, 153. 



for Swiss, 279. 



in ripening Cheddar, 250. 



strength of, 72. 



temperature of using, 71. 



test, 62. 

 Rennin, 30. 

 Rice and cheese, 377. 

 Ricotte, 11, 295. 

 Robbiola, 117. 



Robertson, T. Brailsford, 38. 

 Robertson's theory of casein, 34. 

 Roger, Georges, 116. 

 Rogers, L. A., 16. 

 Rogers, L. A., and B. J. Davis, 16. 

 Roquefort" cheese, 2, 86, 150, 158, 

 368, 369, 371. 



acidity for, 153. 



caves for, 151. 



composition of, 151. 



Roquefort cheese Continued. 



curdling for, 153. 



cutting curd for, 154. 



draining, 154. 



from cow's milk, 152. 



milk for, 153. 



mold for, 154. 



ripening of, 156-157. 



salting, 155. 



setting, 153. 



temperature, 153. 



Ruddick, J. A., and G. H. Baur, 26. 

 Russell, H. L., 189, 217. 

 Rusty spots, 74,' 306. 



Sage cheese, 239-241. 



Salt in Cheddar ripening, 259. 



Salting, Camembert, 122. 



Cheddar, 211. 



Limburger, 142. 



Neufchatel, 102. 



Roquefort, 155. 



Swiss, 283. 

 Sammis, J. L., 95, 228, 296, 337, 



347, 349. 

 Sammis, J. L., and A. T. Bruhn, 



11, 41, 57, 229. 

 Sammis, J. L., S. K. Suzuki and 



F. W. Laabs, 33. 

 Sammis' method, 229. * 

 Sap sago, 294. 

 Schenk, C., 165. 

 Schmidt-Nielson, S., 36, 39. 

 Schmierkase, 90. 

 Schroeder, E. C., 99. 

 Schweitzer cheese, 276. 

 Score-card, for Brick, 169. 



for Cheddar, 271. 



for Limburger, 146. 



for starter, 51. 



for Swiss, 287. 

 Sediment test, 27, 28. 

 Semi-hard cheeses, 149-171. 

 Setting, 71. 



Shaw, R. H. (and C. H. Eckles), 7. 

 Sheep's milk, 151, 152. 

 Sheep's milk cheese, 150. 

 Sheldon, J. P., 161. 

 Shot-gun cans, 97. 



