2 S 8 



INDEX. 



Butter Continued. 



Classification^ etc. 213,' 214 



From sweet cream . .214 



Saltless . . . .215 



Preservatives . . .215 



Camembert cheese . . . 182 

 Cap cloths . . . .170 

 Cement floors . 125, 126, 7.74 

 Cheddar-cheese, origin . 151, 152 

 Cheese and butter markets 112, 223 

 Cheese : 



Factories in Canada ., 151 



Constituents of milk . 153 



Salt .... 169 



Hoops made of steel . 170 



Presses . . . . 1 7 1 



Qualities described . 178, 179 



Standards . . .184 



Cheesemaking pays best . .151 



Cheesemaking main features . 1 52 



Cheshire cheese . . .181 



Churning . . . 202-204 



Churn rate of turning . . 203 



Closeness in cheese . . 179 



Coloring milk for Cheesemaking 1 5 7 



Color of cheese . . .179 



Combined churn and worker . 133 



Composition of cheese . .178 



Composition of cream . .198 



Composite samples . . 144, 145 



Composite samples thickened . 145 



Composite samples cooled to 



65 degrees before testing . 145 

 Condensed milk : 



Composition of . . 227 

 Factory .... 226 

 Desirable qualities in . 227 

 Co operative dairying : 



Advantages . . 107, 109 

 Weakness of . . .no 

 Origin of . . no, in 

 Co-operative dairies : 



Methods of establishing 



. . . 113-116 

 Cost of building and plant 114 

 Site . . . . 114 

 Private and joint stock 



companies . .ii-5> 116 

 Charges for making . . 118 



PAGE 



Co-operation not perfect. . io& 

 Cold-storage for cheese . . 224, 

 Corks for composite samples . 145, 

 Cream gathering vs. whole 



milk creameries . . 120, 123 

 Creaming co-efficient . . 198 

 Cream separator . 133, 196, 197 

 Cream cheese . . .180 



Culture for ripening milk and 



cream . . . 190, 191 



Curd: 



Agitators . . .134 

 Knives . . .134, 164 

 Cutting and cooking . 164 

 Rough handling causes loss 1 64. 

 Membrane . . .165, 

 Heat slowly . . .165; 

 Contracted by heat . .165, 

 Fast working may be heat- 

 ed to no degrees. . 165; 

 Remove whey to control 



acid . . . . . 165, 

 Washing. . 165, 166, 168 

 Properly cooked . .. 166 

 Dipping, matting, milling 



. 166-168 



Moisture at dipping .167 



Advantage of matting . 168 

 Mills .... 16$ 

 If matured too much be- 

 fore milling causes loss 

 of fat .... 168 

 Ready to salt . . . 169- 

 Amount of salt . . 169 

 Ready for hoops . .170 

 Temperature at pressing . 171 



Danish butter pasteurized . 185 



Dairymen's associations . . in 



Dairy schools . . . .112" 



Dressing cheese . . 171, 172 



Dunlop cheese . . . i8r 



Edam cheese 

 Extractor 



. 182 



Factor to convert inches of 



cream into pounds . . 144 



Fancy and soft cheese can be 



made in Canada . . 184 



