420 



Index 



PAGE 



Cheese aeration of milk 242 



American home-trade 270 



and butter factories combined. ..335 



Babcock test for 359 



bandage 263 



Brie 295 



Camembert 295 



Canadian Club 279 



Cheddar 249 



Cheshire 280, 286 



Club House 279 



color of 268 



composition 267 



cottage , 322 



cream 270 



curing '. 264 



curing in cold storage 265 



curing-rooms, construction of. . .334 



Derbyshire 280, 288 



D'Isigny 297 



dividends on the fat basis 239 



double Gloucester 280 



dressing 263 



Dutch 322 



Edam 290 



Emmenthaler 289 



English 280 



English Cheddar 280 



estimation of fat in by Babcock 



test 99 



factories 326 



factories, construction of 332 



factory system 341 



fancy 270 



Federal standard for 367 



filled 345 



filled law 382 



flavor of 268 



- "flinty break" 268 



food 323 



formation of rind 263 



Gloucester, single and double. . . 280 



Gouda 294 



Gorgonzola 289 



Gruyere 289 



hard 269 



Imitation Swiss 279 



- Lancashire 280, 288 



- Law, filled 382 



leaky V 271 



Leicestershire. .! 280, 288 



Limburger 277 



making 233 



PAGE 

 Cheese making, Cheddar 251 



cheddaring or matting 257 



Cheddar process 249 



cooking the curd 255 



cooling milk 241 



curing 263 



cutting curd 253 



"gassy" curds 266 



grinding curd 259 



heating 255 



loss of fat in 240 



overripe milk 266 



pressing > 261 



quality of milk for 234 



removal of whey 249 



rich and poor milk in 238 



ripening milk for 242 



salting the curd 260 



setting 251 



starters 246 



temperature of setting 251 



undesirable fermentations in . 265 



Meadow Sweet 279 



Neufchatel 273 



Parmesan 298 



- Philadelphia Cream 277 



picnic 273 



pineapple 273 



poisonous 115 



Pont L'Eveque 297 



Port du Salut. . . . . .298 



pot. 



322 



prepared 279 



press 262 



pressing 261 



quality of 267 



ratio of fat to casein 235 



relation of fat in milk to 236 



rind 268 



ripening 264 



Roquefort 294 



sage 272 



Schweitzer 289 



score card for 268 



single Gloucester 280 



skimmed 269, 345 



sloppy 271 



... 269 



soft 



solids concerned in making 233 



square cream 277 



state brands for 345 



Stilton 280 



stirred curd ...270 



