218 



AGRICULTURAL INDEX 



Cheese making — Continued 



Aciay cheese. T. A. Ubbelohde. N Y Prod R 



48:402 Je 25 '19 

 Adding- starter. N Y Prod R 48:310 Je 11 '19 

 Adding starter. N Y Prod H 49:642 F 11 '20 

 Agrassiz Wensleydale cheese. Farmer's Advo- 

 cate 56:930 Je 2 '21 

 Applying- -water; convenient arrangement for 



running it into vat. N Y Prod R 50:1540 



O 27 '20 

 Avoidmg garlic in milk. N Y Prod R 48:920 



S 17 '19 

 Brick cheese-making for the household. Ag 



Gaz of New South Wales 31:106 F '20 

 Buttermilk ctioese. A. W. Rudnick. il J Dairy 



Sci 2:41-5 Ja '19 

 Buttermilk cheese and cottage cheese. J. L. 



Sammis. il Wis Ag Exp B 315:1-16 '20; 



Same. Creamery 9:33-6 Jl '20 

 Buttermilk cheese; equipment necessary to 



make up the buttermilk at the creamery. 



N Y Prod R 49:520-|- Ja 28 '20 

 Centrifugal recovery of cheese from butter- 

 milk. A. E. Perkins. Ohio Ag Exp B v 3: 



367-70 D '18 

 Cheddar cheese made at home. J. W. Wolfe. 



il Successful F 19:136 Ap '20 

 Cheese day on the farm. M. Coleman, il 



Successful F 19:119 S '20 

 Cheese for station supplies. N Y Prod R 



49:966 Mr 17 '20 

 Cheese for storage. N Y Prod R 52:290 Je 1 '21 

 Cheese industry of the state of Ne-w York. 



G: A. Smith, il N Y Farms & Markets 



Dept Ag B 121:183-210 Jl '19 

 Cheese-making at home. Farmer's Advocate 



55:1995 N 18 '20 

 Cheese-making in British Columbia. W. 



Scott-Walker, il Ag J of British Columbia 



4:368 F '20 

 Cheese making in the home. F. R. Cammack. 



bibliog Idaho Ag Ext B 48:1-11 '21 

 Cheesemaking on the farm. L. Dijkstra. 



Hoard's D 57:1020 Je 6 '19 

 Cheesemaking on the farm. J. G. McMillan. 



plan Ag Gaz of Ne\v South Wales 32:651-7, 



733-40 S-O '21 (to be cont) 

 Cheese making on the farm. G. N. Tobey. il 



Tenn Ag Ext Pub 83 8p '20 

 Cheese-making: the manufacture of Caer- 

 philly and Cheddar cheese. J Bd Ag 26:411- 



20 Jl '19 

 Clean milk for cheesemaking. Farmer's 



Advocate 55:919 My 13 '20 

 Close bodied cheese. N Y Prod R 48:600 Jl 23 



'19 

 Cooking temperature. N Y Prod R 49:126 N 



19 '19 



Defects in starter. N Y Prod R 48:688 Ag 6 '19 

 Dividing the time in the process of cheese 



manufacture. N Y Prod R 49:690 F IS '20 

 La fabricacion del queso. A. Herrera. il R 



de Ag Cuba p 18 Ja '20 

 Fancy cheeses. W. W. Fisk. N Y Farms & 



Markets Dept Ag B 121:219-26 Jl '19 

 Farm cheese. N. S. Golding. il B C Ag Dept 



Dairy C 2:1-8 '21 

 Farm cheese making. Nor' -West F 39:830 



Je 5 '20 

 Farm cheese making. J. H. Frandsen and T. 



Thorson. il Dairy F 17:714+ Ag 1 '19 

 Farm dairy cheese! Nor' -West F 40:787 Jl 



20 '21 



Fast -working curds. N Y Prod R 52:1058 S 14 



'21 

 Faulty coagulation of cheese milk: the more 



probable causes and methods of handling. 



N Y Prod R 51:1252 Ap 6 '21 

 For cheese making. W. B. Combs. Nat 



Stock & F 44:528 Jl 31 '20 

 Gassy milk and a gassy curd. N Y Prod R 52: 



354 Je 8 '21 

 Gassy milk; ho-vv to lessen its harmful effect 



on the finished cheese. N Y Prod R 48:38 



My 7 '19 

 Good finish and a hard, clean surface. N Y 



Prod R 49:822 Mr 3 '20 

 Gouda cheese manufactured from pasteurized 



milk. J. P. Go-w. J Dept Ag S Africa 3: 



334-G O '21 

 Grecian Feta-cheese. A. W. Weddell. N Y 



Prod R 48:140 My 21 '19 

 Hand stirring curd. N Y Prod R 47:374 Ja 15 



'19 



Holding milk before the addition of the 



rennet — how long should it be ripened? 



N Y Prod R 51:126 N 17 '20 

 Home-made butter and cheese. Mrs A. D. 



M. Lemans. Ag J of British Columbia 5: 



246 O '20 

 How much starter? N Y Prod R 49:854 Mr 



10 '20 

 Influence of the herd on cheese making. Live 



Stock J 91:433 Ap 30 '20 

 Jack cheese. H. S. Baird. il Cal Ag Exp C 



206:1-11 '19 

 Late fall cheese. N Y Prod R 52:1102 S 21 '21 

 Left over curd. N Y Prod R 48:800 Ag 27 '19 

 Loss of fat in whev. R. M. Baxter. N Y Prod 



R 50:1220 O 6 '20 

 Making American cheese on the farm. C. M. 



Gere, il Farmers' B 1191:1-18 '21 

 Making appetizing cheeses at home; sym- 

 posium. Prac P 117:26 Ja 15 '21 

 Making brick cheese. N Y Prod R 52:214 My 



25 '21 

 Making Cheddar or American cheese on the 



farm. R. N. Davis. Ariz Ag Ext C 31:1-7 



'20 

 Making cheese at home. Farmer's Advocate 



55:1058 Je 3 '20 

 Making cheese at home. O Judd Farmer 66:248 



F 8 '19 

 Making cheese in F^ist Aurora, New York; 



photographs. Hoard's D 56:843 Ja 10 '19 

 Making Dutch or pot cheese. Rural N Y 80: 



689 My 7 '21 

 Making skim cheese. N Y Prod R 49:1318 Ap 



28 '20 

 Making soft cheese. D. W. McCray. Hoard's 



D 62:525 N 18 '21 

 Making Swiss cheese. C. M. Gere. N Y Prod 



R 52:342+ Je 8 '21 

 Manufacture of cows' -milk roquefort cheese. 



K. J. Mathe.son. il U S Ag B 970:1-28 '21; 



Same. N Y Prod R 56:1168+, 1333+, 1486; 



53:54 S 28, O 12. 2G. N 2 '21; Abstract. 



Creamery 10:62 O '21 

 Milk clarification in cheesemaking and other 



matters. W. W. Fisk. N Y Prod R 51:882 



Mr 2 '21 

 Modern British cheese-making. N Y Prod R 



52:24 My 4 '21 

 Neufchatel and cream cheese: farm manu- 

 facture and use. K. J. Matheson and F. R. 



Cammack. il Farmers' B 960:1-35 '18; Sum- 



marv. N Y Prod R 46:603 Ag 21 '17; Sum- 



marv. Jersey B 37:1392 Ag 28 '18: Sum- 



marV. O Judd Farmer 65:555 D 14 '18; Ab- 

 stract, mt R Sci & Prac Ag lO.no 7:1015-16 



Jl '19 

 Neufchatel cheese. H. S. Baird. il Cal Ag 



Exp C 207 4p '19 

 Neutrali.«ation of over-ripe milk for cheese- 

 making. J. G. McMillan. Ag Gaz of New 



South Wales 32:35-41 Ja '21 

 Off-flavored milk; can it be handled to yield 



a clean-flavored cheese? N Y Prod R 48:644 



Jl 30 '19 

 Overcooked curd: best way to handle it to 



avoid a faultv chee.se: symposium. N Y 



Prod R 51:1052 Mr 16 '21 

 Overripe milk. N Y Prod R 48:720 Ag 13 '19 

 Partly frozen milk. N Y Prod R 49:464 Ja 14 



'20 . . ^ 



Pasteurization in cheese-manufacture. C. 

 Stevenson, il J Ag New Zealand 20:5-9 Ja 

 '20; Same.-N Y Prod R 49:1134 Ap 7 '20 

 Pasteurization of cheese milk— is it prac- 

 ticable and profitable? N Y Prod R 48:840 

 S 3 '19 

 Pasteurizing cheese milk now generally 

 practiced bv New Zealand factories. N Y 

 Prod R 49:594 F 4 '20 „ _„„ ^ , „„ 



Pastv texture. N Y Prod R 48:1030 O 1 '19 

 Pasty texture and other cold weather defects 

 — means of prevention. N Y Prod R 50:1266 



O 6 '20 . ^ , . XT Tv/r 



Pepsin versus rennet in cheese making. H. M. 

 Merker. bibliog J Dairy Sci 2:482-6 N '19; 

 Same. Creamery 9:30-1 Ap '20 



Preventing gas in cheese. N Y Prod R 48: 

 448 Jl 2 '19 . , 



Pure culture starter: its use in Swiss cheese- 

 making. J. M. Sherman. N Y Prod R 51: 

 860 Mr 2 "21 . ., , ^, • rr 



El quesito de crema y su facil elaboracion. 1. 

 Cabrera. R de Ag Cuba p 378 N '20 



