INDEX. 



259 



PAGE. 



Fat determines value of milk 



and cream for buttermaking 145 



Fat plus 2 . . . . 146 



Finish of cheese . . .179 



Floors . . . . 124, 125 



Flavor of cheese . . .178 



Flat cheese . . . .180 



Gang press for cheese . .134 



Gouda cheese . . .182 



Gorgonzola cheese . . .183 



Granular butter . . . 207 



Gruyere cheese . . .183 



Heating rooms with steam . 127 



Ice-boxes . . . . 175 



Ice for creamery . . 216, 217 



Imperial cheese . . .180 



Invoice for cheese . . . 225 



Iowa experiments in cream 



ripening . . . .201 



Light, effect on ripening cheese 176 

 Limburg cheese . . .183 



Machinery cost of . 130-133 

 Markets for cheese and butter 221 

 Mechanical refrigeration 218, 219 

 Milk constituents lost in whey 163 

 Milk for buttermaking . . 194 

 Milk not heated over 50 to 60 



degrees in large vat . . 195 

 Moisture in air of ripening- 

 room . . . . . . 175 



Monthly statements . 148-150 

 Mottled butter . . . 207 

 Mould . . . . .217 



Official referee . . . 224 



Oil-test churn . . 142, 143 



Oil for separator . . .196 



Open cheese . . . . 179 



Overrun in buttermaking 118, 119 



Paragon cheese . . .180 

 Pasteur Louis . . .185 

 Pasteurization meaning . 186 



PACK. 



Pasteurizers . . 133, 1 86, 187 

 Pasteurized milk cheese . . 183 

 Pasteurization : 



Advantages . . 187, 188 

 Disadvantages . . .189 

 Essential points . . . 189 

 Of cream vs. whole milk 191 

 Result of experiments . 192. 193 

 Pasteurized fresh butter for 



England . 206 



Paying patrons . . . 140, 141 

 Preservative for composite 



samples .... 144 

 Preservative for butter . . 206 

 Press cheese slowly . 171 



Pulleys . . . . 130 



Pumps for milk and cream .128 



153, 154, 

 milk for 



Radiator 



Rennet : 

 Tests 



And renneting 

 cheesemaking 

 Action . -159! 

 Amount to use 

 Digests curdy matter 

 Dilute with cold water 



Refrigeration . 



133 

 162 



. 158 

 160, 161 



. 162 

 162 

 163 

 215 



Ripening cheddar cheese 172, 178 

 Ripening cheddar cheese, fact- 

 ors influencing . . . 173 

 Ripening cheddar cheese at 



cool temperature . 174, 175 

 Ripening cheddar cheese, 



changes which occur . . 177 

 Ripening cream . 198, 202 



Ripening milk for cheesemaking 153 

 Rocquefort cheese . . . 181 



Salesman for cheese and 



butter . . 223, 224 



Sage cheese . . . .180 



Salt, effect on curd . .170 



Salt for butter . . . 204 

 Scale of points forjudging cheese 178 



Screens .... 129 



Sewage .... 135, 139 



Separator, full speed . - . 195 



