420 Index 
Cheese aération of milk 
— American home-trade 
— and butter factories combined...335 
— Babcock test for.............. 359 
— bandage................000005 263 
= Bree vices cesta ecawre aes 295 
— Camembert................00. 295 
— Canadian Club................ 279 
= (Cheddar. joe. isiss ioc Sane 6 stoes 
— Cheshire.... 
— Club House. 
== COOP Of. sidiec sens Gace eee 
— composition..............,005 267 
COLLARS ve cecsseiece: ducnaud seats yp otegae 322 
= IGTOADS shee siioe gulag a ics Heda 270 
_ curing Bieltda al wASed hind eile i caqa nS 264 
—_— curing in cold storage... 
— curing-rooms, construction of. 334 
— Derbyshire............... 280, 288 
== Dilsignyis isc Meta tke arcane d 297 
— dividends on the fat basis...... 239 
— double Gloucester............. 280 
— dressing............ eee eee ee 263 
— Dutch.. 
— Edam 
— Emmenthaler 
== Bnglish: wis: is co0 es Saw taeda ses ws 
— English Cheddar.............. 280 
— estimation of fat in by Babcock 
— factories, construction of....... 332 
~—- factory system................ 
SS Fane oie iss seid eerie sears Sanda 2 
— flavor of.......... 
— formation of rind.... “ 
— Gloucester, single and ‘double... - 280 
= (Gouda: waa gsdecianaetera maa 
— Gruyere 
hard ics wane cae ni 4 Sethi BA eee 
— Imitation Swiss............... 279 
— Lanecashire.......,....... 280, 288 
Leicestershire. . . 
— Limburger.... 
— making. .......... cc cee cece eee 
PAGH 
Cheese making, Cheddar.......... 251 
— — cheddaring or matting...... 257 
— Cheddar process............ 249 
— cooking the curd........... 255 
ee ET Ed aa Ae Ea abe 1 
— cooling milk............... 
SS HOUPIN Gs cccons sisted je vitae w wide 2 
— cutting curd... 
— “gassy” curds.. 
— grinding curd.. 
— heating................ 
— loss of fat in............ 5 
— overripe milk.............. 
— pressing .........-...0.00ee 
— quality of milk for.. 
— removal of whey.... 
— rich and poor milk in 
— ripening milk for 
— salting the curd.... 
— setting.......... 
= BLALLETS. 65 aise edie esreiars an 
— temperature of setting...... 251 
— undesirable fermentations in. 265 
Meadow Sweet..............-5 279 
Neufchatel................0-5 273 
Parmesan.........0e0 cece eee 298 
Philadelphia Cream............ 277 
DICDICY vic Gices sede ex dna Sean ade 273 
pineapple.................206- 273 
POISONOUS. ... 1.2... ee eee eee 115 
Pont L’Eveque................ 297 
Port du Salut............-.06. 
PObiie ie iedse es 
press.... 
pressing... 
quality of 
ratio of fat to casein 
BUG i sie:ajcs tek e oo Ba ANS Has eR 
TIPCDING, sijeus eves odes a vee s os 264 
Roquefort........6 cece eeeee 294 
BARC y sisrs wastes sctisiece tater copes SO 272 
Schweitzer .......... 000s eee ee 289 
score card for............000-- 268 
single Gloucester.............. 280 
skimmed 
sloppy 
BOM scissinecd wciala -ateata & dyin Rates <8 
solids concerned in making 
square cream..............00- 277 
state brands for............... 345 
StiltGnhces ease sais hate eee = ¢ 280 
stirred curd......cceee eee eee 270 
