486 SCIENCE AND PRACTICE OF CHEESE-MAKING 



Rennet-extract, commercial 301 



How made 300 



Method of testing 433 



Rennin of rennet 299 



Rich milk, composition of cheese 



from 237 



Rinds, cracked, cause, etc 133 



Ripe milk, acidity of 21 



Ripeness of milk, finding degrees 



of 21 



Ripening milk for cheese-making 18 



Milk, objects of 18 



Of cheese 313 



Of cheese, acid salts in 334 



Of cheese, changes in 314 



Of cheese, changes in proteins 



in 330 



Of cheese, chemical changes in 327 

 Of cheese, effect of temperature 



on weight lost in 315 



Of cheese, measuring rate of. . 336 



Of cheese, neutral salts in 334 



Of cheese, profits from proper. 391 

 Rule for calculating casein in milk 1 70 

 Rusty milk-cans, effect on rennet 



action 309 



Rusty spots, cause, etc 131 



Sale of cheese 71 



Salt, amount to use on curd 38 



Effect on cheese-ripening 343 



Effect on rennet action 308 



How to apply to curd 39 



In cheese 89 



In cheese, testing , 90 



In unripe cheese 329 



When to put on curd 37 



Salting curd, effects of 39 



Curd 37 



Salts, acid, in unripe cheese 328 



Action of, on casein 146 



Neutral, in unripe cheese 328 



Of milk 150 



Of milk, functions of, in cheese- 

 making 184 



Salvy body 87 



Sampling cheese 80 



Sanitary milking-pails 10 



Scale of points for judging 92 



Science of cheese-making 137 



Score-cards, commercial 94 



Educational 94 



Scoring cheese, method of 93 



Seamy color 89, 130 



Septic-tank drainage 100 



Shape of cheese, effect of weight 



lost in ripening 320 



Shipment, boxing cheese for. ... 77 



Of cheese 71 



Weighing cheese for 76 



Shipping cheese 73 



Silky body 87 



Site of factory 97 



Size and loss of weight 387 



Size of cheese, effect on weight 



lost in ripening 320 



Skim-milk cheese 250 



Skimming milk, effect of, on com- 

 position of cheese 234 



Effect on yield of cheese 234 



Skimmed milk, composition of 



cheese from 233 



Slow-ripening cheese 60 



Smooth body 87 



Soaked-curd process of cheese- 

 making 57 



Solid body 87 



Solids, cheese-producing, in dif- 

 ferent milks 200 



Solids, not fat in milk, calculation 



of 439 



Sour flavor 83 



Specks, white, in cheese-ripening 332 



Square cheese, size of 44 



Stable flavor 83 



Standard for cheese, United 



States 237 



Standards of states for cheese. . . 241 



Starter, commercial 19 



Effect on yield of cheese 69 



Natural 18 



Preparation of 18 



Propagation of 20 



Use 9f, in cheese-making 21 



Stenciling cheese-boxes 77 



Stiff body 87 



Stilton cheese, making of 398 



Stinkers, cause, prevention 116 



Stirred-curd process of cheese- 

 making 55 



Stirring curd after cutting 28 



Stirring curd to dry it 32 



Straight color 88 



Streaked color 89 



Stringing of curd on hot iron, 31, 35, 37 

 Strings of curd on hot-iron in 



cheddaring 35 



Length of, at salting 37 



Strong flavor 82 



Sugar in cheese-ripening 357 



In milk 148 



Milk, in unripe cheese 328 



Sunlight, effect on rennet 310 



Supplies for cheese-factory 106 



Sweet flavor 83 



Swiss-hole texture 86 



Tainted flavor 83 



Tallowy flavor 83 



Temperature and loss of weight in 



cheese-ripening 315 



Effect on rennet action 309 



Effect of, on chemical changes 



in cheese-ripening 338 



Influence on loss of weight in 

 ripening 386 



