470 SCIENCE AND PRACTICE OF CHEESE-MAKING 



Cheese continued 



stirred-curd, comparison with cheddar process, 



10, 20.-25 

 texture, relation of, to conditions of ripening, 



39, 45-46, 55, 58-59, 76-80, 90-92, 102, 105 



varieties of, descriptions and analyses 60 



water in 20-3 5 



yield and milk-fat 20-35, 66, 93 



Cheese-curd (see Curd). 



Cheese-factories, methods of paying for milk at, 



32, 64, 67, 90-92, 93 



Cheese-making, albumin lost in 20-35 



casein lost in 20-3 5 



cheddar process of 20-3 5 



effect of adding cream 20-25 



effect of adding skim-milk 20-25 



effect of cutting curd hard and soft .... 20-35 

 effect of exposing milk to foul odors .... 24 



effect of shutting up milk in cans 24 



effect of tainted milk 23, 24, 73 



effect of using different amounts of rennet, 



20-25 



experiments in 6, 18, 20-25, 90-100 



fat lost in, 6, 18, 20-25, 64, 66, 67, 90, 92, 



93-100 



pure lactic acid cultures in 68 



Cheese-ripening, effect of moisture 10, 41, 45, 68 



effect of rennet 26, 44, 75, 77 



effect of salt 46, 66 



effect of size 41, 46 



effect of temperature, 8, 10, 41, 45-46, 55, 



58-59, 69, 76-80, 90-92, 102, 105 



use of hygrometer in 27, 68 



Chemical changes in cheese 46 



composition of cheese 20-25, 45-46 



composition of milk 20-25 



composition of whey 20-25 



Chloroformed cheese (see Cheese, chloroformed). 

 Cold-cured cheese (see Cheese, cold-cured). 

 Composition of cheese, milk and whey (see Chemical com- 

 position). 

 Cream, addition to normal milk in cheese-making, 



6, 10, 17, 20-25 

 Curd, comparison of ordinary and high temperatures of 



heating 20-25 



cutting of 20-35 



effects of cutting coarse and fine 20-25 



