468 SCIENCE AND PRACTICE OF CHEESE-MAKING 



Bitter flavor in cheese and milk 46, 101 



Breeds of cattle, comparative value of, for cheese produc- 

 tion 34 



Brine-soluble protein in cheese 40, 44-46, 49 



Butter-fat (see Fat). 



Butter, whey 2, 132 



Canning cheese 51,63 



Casein, action of acids on 48 



action of rennet and pepsin on 44 



adsorption of acids by 48 



amount in cheese 20-35 



amount in milk 20-35 



amount in whey 20-35 



centrifugal separation of 67 



influence on composition of cheese 20-35 



influence on yield of cheese 20-35 



lost in cheese-making 20-35 



market value of, in cheese 32, 67 



relation to albumin in milk 20-35 



relation to fat in milk 20-35 



relation to fat in skim-milk 20-25 



relation to fat in skim -milk cheese 20-25 



Centrifugal separation of casein from milk 67 



Cheddar and stirred -curd processes compared 10, 20-25 



Cheese, advantages of cold storage, 8, 10, 41, 45, 55, 58-59, 



69, 76-80, 90-92, 102, 105 



albumin in 20-35 



amino acids in 40, 43-46, 74-75, 77 



ammonia in 40, 43-46, 74-75, 77 



analyses of 6, 17, 20-35,40,43-46,49, 77,86 



canning of 51,63 



casein and albumin in 20-35 



central curing-room for 41, 78, 90-92 



cheddar and stirred-curd processes compared, 



10, 20-25 



chemical changes in ripening of 45-46 



chloroformed, changes in 40, 43-44 



cold-cured, 8, 10, 41, 45, 55, 58-59, 69, 76-80, 



90-92, 102, 105 



cold-cured, composition of 45 



cold-cured, white specks in 77 



comparative production of, by different breeds 



of dairy cattle 34 



composition of 20-35, 40, 43-46 



composition of, in relation to composition of milk, 



20-35 



