INDEX 
Acid test, Manns’, 64; Marschall, 65. 
Acidimeter, use in cheese making, 64. 
Acidity test, Farrington, 50. 
Aeration of milk, 18. 
Aerators, different kinds, 18. 
Albumen, 2. 
Albuminoids, 1. 
Alkaline tablet test, 50. 
American Cheddar cheese, definition 
of a good, 199. 
American dairy salt, composition, 79. 
Analyses of different kinds of cheese, 
197; of milk and other dairy pro- 
ducts, 196. 
Annatto color, 53. 
Ash, 2. 
Babcock test, 24; apparatus used, 
25; reading, 26, 29. 
Bacteria in milk, varieties, 15. 
Bacterial infection, bad flavor from, 
14. 
Bad flavors in milk, causes, 14. 
Bath room in cheese factory, 127. 
Block Swiss cheese, 138, 154; boxing, 
159; handling in cellar, 159; press- 
ing, 154. 
Brick cheese, 162; characteristics, 
162; curing process, 166; dipping 
curd, 163; draining Loards, 164; 
draining table. 164; milk for, 162; 
molds, 164; Munster. 168; press- 
ing, 166; salting, 166; shipping, 
168. 
Buyer’s stencil, 108. 
Buttiro, cheese, 193. 
By-laws for cheese-factory associa- 
tions, 181. 
Canadian Cheddar cheese, score, 111, 
207; standards for, 206. 
Canadian Club Cheese, 191. 
Canned Cheese, 191. 
Casein, 1; test for, 33. 
Cheddar cheese, Canadian, standards 
for, 206; defects in, 199; defects in 
flavor, 199; in texture, 202; in 
color, 205; in finish, 205; factories, 
in New York, 48; in Ohio, 49; in 
Wisconsin, 49; farm, 192; history, 
48; processes of manufacture, 49. 
Cheddar system of cheese making, 49. 
Cheddars, weight and diameter, 83. 
Cheese, analvses, 8, 195; bandages, 
84; boxing, 106; cold-curing, 104; 
color, 113; constituents recovered 
in making, 10; corky, 113; 
eracked, 114; cracks in, 89; 
erumbly, 114; curing, 94; effect of 
too much salt, 80; flavor, 111; 
greasing, 88; green, composition, 
8; gross appearance, 113; hard, 
114; judging, 110; marking, 108; 
mealy, 114; packages, common, 
82; paraffining, 105; poison, 115; 
pressing, 82; print, 90; pasty, 114; 
rates for making, 133; rusty 
spots, 114; salt, 118; selling, 108; 
shrinkage in curing, 102; stand- 
ards for purity, 198; testing, 
29; texture, 112; weak-bodied, 
114; weighing, 106; yield from 
milk of different quality, 6, 135, 
198. 
Cleanliness in cheese factories, 19. 
Cloth circles, 90. 
Club House cheese, 191. 
Cheese color, 53; requirements of dif- 
ferent markets, 54, 113. 
Cheese cloth circles, 89. 
Cheese factory associations, organi- 
zation, 131; by-laws, 131. 
Cheese factories, construction, 117; 
cost, 130; equipment, 128, 129; 
operation, 117. 
Cheese in cold storage, 39. 
Cheese making, first steps, 50. 
Cheese market of the United States, 
197. 
Cheese, moldy, cleaning of, 89. 
208 
