INDEX TO LITERATURE OF CHEESE-MAKING 475 



Swiss cheese, manufacture of 82 



yeast fermentation in 82, 83, 85 



Taints in milk and cheese (see Cheese and milk). 



Temperature in cheese-making 20-35 



in cheese-ripening (see Cheese-ripening). 



Texture of cheese, influence of acid on 67 



relation to conditions of ripening, 

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



Udder, bacteria in and enzyms in milk 4, 40 



Varieties of cheese, descriptions and analyses of 60 



Water in cheese 20-35 



effect on commercial quality, 41, 45-46, 



55, 58-59, 79 



market value of 45-46 



value to consumers and dairymen 46 



in milk 20-35 



in whey 20-35 



Weight lost by cheese in ripening, 41 . 45, 55, 58-59, 66, 69, 



78-79, 90-92, 102, 105 



Whey, albumin in 20-35 



analyses of 20-35 



butter 2,132 



casein in 20-35 



composition of 20-35 



feeding value of 65 



solids in 20-35 



Wisconsin, cheese industry of 70 



Yeasts in cheese-making, troubles from 82, 83, 85 



Yield of cheese and composition of milk 20-35 



