478 SCIENCE AND PRACTICE OF CHEESE-MAKING 



Page 



Body of cheese, testing 87 



Overdry 88 



Pasty 87 



Perfect 87 



Salvy 87 



Silky 87 



Smooth 87 



Solid 87 



Stiff 87 



Watery 88 



Waxy 87 



Weak 87 



Borax, effect on rennet action . . . 308 



Boxes, cheese, stenciling 77 



Boxing cheese for shipment 77 



Brands on cheese, use of 72 



Breed, influence of, on fat and 



casein 165 



Breeds of cows, casein and albu- 

 min in milk of 173 



Brine-soluble protein in cheese- 

 ripening 359 



Brine-soluble substance from 



casein 147 



Butter and cheese, making of . . . 69 

 Butter-fat (see Milk-fat). 

 Butter, whey, manufacture of . . . 65 

 Calcium phosphate, insoluble, in 



cheese-ripening 358 



Soluble in cheese-ripening 358 



Calcium salts, action on para- 

 casein 304 



Effect on rennet action 306 



In milk, action of rennet on ... 304 

 Calculating cheese yield, accuracy 



of methods 226 



Cheese yield from fat 213, 224 



Cheese yield from fat and casein 



216, 225 



Cheese yield for different per- 

 centages of water 224 



Dividends at cheese-factories. . 279 



Milk-solids 438 



Per cent of casein in milk 170 



Yield of green cheese 211 



Yield of ripe cheese 225 



Care of cheese 71 



Of milk at factory 17 



Of milk at farm 3 



Casein, action of acids on 143 



Action of alkalis on 145 



Action of enzyms on 147 



Action of heat on 146 



Action of rennet on 1 46 



Action of salts on . 146 



Amount of, in milk 161 



And albumin, relations of, in 



milk 172 



And fat, average in factory milk 172 

 And fat, calculating cheese 



yield from 216, 220 



And fat in milk, relation of 164 



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 Casein and fat, paying for milk 



on basis of 269 



And fat, relati9n to cheese yield 187 

 And fat, relation of, in factory 



milk 167, 169 



And paracasein, relation of. ... 305 



And stage of lactation 162 



Brine-soluble substance from. 147 

 Calculated, and fat, paying for 



milk on basis of 276 



Calculating amount of, in milk 170 

 Change of, into paracasein .... 303 



Composition of 141 



Differing from paracasein .... 303 



Digestion by rennet 306 



Functions of, in cheese 178 



In cheese-factory milk 163 



In milk, effect of drouth on. . . 163 

 In milk, effect of pasturage on 163 



In milk, insoluble 142 



In milk of different breeds of 



cows 161 



Loss of, in cheese-making 194 



Test for 440 



Caseoses in cheese 330 



Central curing-station 394 



Cheddar cheese, American, sizes of 44 



Defects in 113 



From pasteurized milk 60 



Cheddaring curd, operations of . . 32 



Cheddaring operation, objects of 34 



Operation, when complete. ... 35 



Texture produced by 35 



Velvety appearance of curd in 35 



Cheese, acid flavor in 1 16 



Acidity and finish of 53 



Acidity and keeping-quality of 53 

 American cheddar, sizes of. ... 44 



Amino acids in 331 



Ammonia in 331 



And butter, making of 69 



And whey, distribution of milk 



constituents in 203 



Body of, and acidity 52 



Boxing for shipment 77 



Calculating yield of 211 



Care of 71 



Caseoses in 330 



Causes of excessive acidity in . . 50 

 Causes of excessive moisture in 46 

 Causes of insufficient acidity in 50 

 Changes in fat of, in ripening. . 331 



Cheddar, defects in 113 



Club, making of 405 



Commercial qualities of 80 



Composition, effect of skim- 

 ming milk on 234 



Composition of, and milk con- 

 stituents 231 



Composition of, and quality. . . 243 



Conditions of acidity of 45 



Conditions of moisture in. ... 45 

 Color of, and acidity 52 



