480 SCIENCE AND PRACTICE OF CHEESE-MAKING 



Page 



Cheese-brands, use of 72 



Cheese-factories, calculating divi- 

 dends at 279 



Paying for milk at 253 



Cheese-factory architecture 98 



Association 453 



Co-operation 452 



Construction 97 



Curing-room in 102, 394 



Drainage 99 



Equipment 106 



Furnishings 106 



Losses in ripening 379 



Management 451 



Method of disinfecting 132 



Milk, casein in 163 



Milk, composition of 175 



Milk, fat, in 159 



Milk, relation of fat and casein 169 

 Milk, variations in composition 



of. 176 



Organization 451 



Plans of construction 105 



Water supply of 99 



Cheese-making and micro-organ- 

 isms 285 



Care of milk for 3 



Clean milk for 3 



Colostrum milk in 12 



Control of acidity in 53 



Control of moisture in 48 



First steps in 15 



Functions of casein in 178 



Functions of milk constituents 



in 177 



Functions of milk-sugar in .... 182 

 Functions of salts of milk in. . 184 



Granular process of 55 



Judging milk for 12 



Loss of casein in 194 



Loss of milk-fat in 188 



Loss of milk constituents in. . . 188 



Paying for milk for 253 



Relation of enzyms to 285 



Ripening milk for 18 



Science of 137 



Soaked-curd process of 57 



Stirred-curd process of 55 



System of records for 16 



Use of acids in 63 



Use of pepsin in 64, 312 



Use of starter in 21 



Cheese-producing solids in milk. . 200 



Cheese-ripening 313, 327, 354, 379 



Acid salts in 334 



Action of acids in 356 



Action of bacteria in 371 



Action of galactase in 368 



Action of pepsin in 365 



Action of rennet on 346, 361 



Causes of chemical changes of, 354 

 Chemical changes in 327 



Page 



Cheese-ripening, changes in 314 



Changes in proteins in 330 



Chemical, definition of ."37 



Conditions affecting quality 



324, 388 



Cumulative products in 350 



Effect of moisture on chemistry 



of 340 



Effect of moisture of air on 



weight lost in 317 



Effect of paraffin coating on 



319, 389 



Effect of salt on 343 



Effect of size 3-42 



Effect of size on weight lost in 



320, 387 

 Effect of temperature on loss of 



weight in 315 



Effect of temperature on 



quality 324, 388 



Effect of time on chemical 



changes of 337 



Factory losses in 379 



Gases in 334 



Influence of products on 351 



Loss of weight in 314 



Measuring rate of 336 



Milk-sugar in 357 



Neutral salts in 334 



Proper conditions 394 



Temperature and weight lost. . 386 



Transient products in 350 



Why moisture affects 353 



Cheese-scoring cards 94 



Chemical changes in cheese-ripen- 

 ing 327 



Of cheese-ripening, causes of . . 354 

 Of cheese-ripening, effect of 



temperature on 338 



Of cheese-ripening, effect of 



time on 337 



Chemical compounds in unripe 



cheese 327 



Chemical products of cheese- 

 ripening, effect on process. . 351 

 Chloroform, effect on rennet 



action 308 



Chymosin of rennet 299 



Clean flavor 82 



Milk for cheese-making 3 



Milk, how to obtain 8 



Cleaning and disinfecting, method 



of 132 



Close texture 86 



Coagulating action of rennet, ex- 

 planation of 302 



Coagulation by rennet, imperfect, 



causes of 23 



Of milk, effect of temperature 309 



Color, acid-cut, cause, etc 89, 129 



Defects in, cause, etc 129 



High 89 



