302 



Index 



PAGE 



Cheese press 192 



— qualities of 197 



— rind 198 



— Roquefort 16, 224 



— sage 202 



— scale of perfection for 198 



— Schweitzer 219 



— single Gloucester 210 



— skimmed 200, 256 



— soft 199 



— solids concerned in making 163 



— Square cream 207 



— Stilton 210 



— stirred curd 200 



— Swiss 219 



— texture of 197 



— truckle 203 



— Wensleydale 219 



— "wet," "sloppy," or "leaky" .. ..202 



— whey 232 



— Wiltshire 210 



— Young America 203 



Cheshire cheese 216 



Chloride of potash 25 



— of soda 25 



Chromogenic fermentations 71 



Churn, oil test 42 



— tests 41 



Churning 140 



— amount of motion necessary 145 



— difficult 147 



— dilution of cream 148 



— kind of agitation desirable 143 



— relation of fat globules to 145 



of ripeness of cream to... 137, 141 



of temperature to 141 



— — of viscosity to 140 



— rise of temperature in 149 



Cistern, milk 5 



Citric acid 26 



Cleaning tinware 84 



— utensils 13 



Cleanliness 83 



Club-house cheese 209 



Cloth strainers 85 



Coagulation 164 



PAGE 



Coccus 67 



Cochran, C. B., mentioned 49 



Cochran's method 49 



Cold storage.. 258 



Columbia separator 123 



Color fermentations 71 



— of butter 160 



— of cheese 198 



Colostrum 9, 18 



— composition of 18 



— corpuscles 18 



— test for 18 



Combined butter and cheese fac- 

 tories 244 



Commercial lactic ferment 130 



Comparison of lactometer scales 260 



— of thermometer scales 259 



Composite sampling 59 



Composition of butter 159 



— of cheese 197 



— of cream 97 



— of milk 17 



Concussion in churning 143 



Condensed milk 253 



Conn culture 132 



— H. W., mentioned 129, 131 



Connective tissue 3 



Constituents of milk 16 



Construction of creameries 240 



Control apparatus. Fjord's 45 



— of fermentations 76 



— of milk supply 93 



Cooking the curd 185 



Coolers, milk 87 



Cornell Univ. Agr. Expt. Station, 



quoted 87, 106, 109, 111, 122, 124 



Cornevin, quoted 17 



Correction of lactometer for tem- 

 perature 260 



Cooley system 103 



Cooling milk for cheese making 171 



Corpuscles, colostrum 18 



Corrosive sublimate 59 



Cottage cheese 232 



Cows' milk 16 



Cows, number in United States 248 



