INDEX. 
Cheese presses, 83; Helmer, 84; 
Moore’s, 88; Sprague, 83. 
Cheese press cloths, 90. 
Cheese score, American, 110; Cana- 
dian, 111, 207; English, 111. 
Cheese trier, 111. 
Cococavallo cheese, 193. 
Cold-curing of Cheddar cheese, 104. 
Cold-storage cheese, 89. 
Colostrum milk, 8. 
Composite miik samples, 32. 
Cottage cheese, 185; dipping, 187; 
hydrochloric-acid cheese, 187; 
marketing, 188; method of manu- 
facture, 185; regulation of moist- 
ure, 186. 
Cream cheese, 188, 
Curd, composition, 8; cutting, 57; 
heating, 59; milking, 71; over- 
ripe, cooking, 60; salting, 78. 
Curd knives, 57. 
Curd mills, 72; Barnard, 74; B. & 
W., 73; Elgin, 72; Fuller, 74; 
Gosselin, 74; Harris, 74; Kasper, 
74; McPherson, 73; Pohl, 72; Roe, 
72; Whitlow, 73. 
Curd rack, 66. 
Curd rakes, 60. 
Curd sink, 69. 
Curd stirrer, 61. 
Curd test, the Wisconsin, 15. 
Curds, from milk of different qual- 
ity, 17; pin-holey, 68; steaming, 
77; washed, 68. 
Curing cheese, 94; at different tem- 
peratures, 94; changes in, 94; 
shrinkage in, 102. 
Curing room, 117; floor, 118; air, con- 
dition of, 101; supplying moist- 
ure, 101; moisture in, 95. 
Curing rooms, central, 103. 
Curing shelves, 94. 
Dairy salt, American, composition 
of, 79. 
Daisies, 83. 
Danish pasteurized skim milk 
cheese, 194. 
Dean’s method of payment for milk 
at factories, 135. 
Dividends, figuring, 133. 
Drum Swiss cheese, 138, 153; box- 
ing, 159; pressing, 153. 
Edam cheese, 175; characteristics, 
175; curing, 183; dressing, 182; 
market, description of, 178; 
method of manufacture, 180; or- 
14 
209 
igin, 175; molds, 181; possibilities 
of manufacture, in America, 181; 
preparing for market, 188; salt- 
ing, 182. 
English cheese score, 111. 
Ienzymes, 34. 
Export cheese, Danish, 194. 
Factory cleanliness, 19; 
135; surroundings, 22. 
Irancy Cheeses, 190. 
Farm Cheddar cheese, 192. 
Farrington alkaline tablet test, 60, 
64. 
Fat, 3; effect on quality of cheese, 5; 
effect on quantity of cheese, 6, 
135; loss in whey, 9. 
Fat globules, 3. 
Feed, bad flavors in milk from, 14. 
statement, 
Ferments, organized, 34; unorgan- 
ized, 34. 
Figuring dividends, 133; by Dean’s 
method, 135; by fat test, 134; by 
pooling system, 134. 
Flats, 83. 
Foreign cheeses, 190. 
Fraser gang hoops, 86. 
Galactase, 35. 
-Glaesler cheese, 141, 144. 
Gouda cheese, 192. 
Government standards for purity of 
cheese, 198. 
“Green cheese,” 195. 
Haris curd mill, 74; rennet test, 37. 
Hart’s casein test, 33. 
Helmer cheese press, 84. 
Herrick, curd knife, 67. 
Holland, farming in, 175. 
Hoops, Fraser gang, 33, 84, 86; Wil- 
son, 86. 
Hot-iron test, 63. 
Humidity, relative, table showing, 98. 
Hygrometer, 96. 
Hygroscope, 96. 
Ideal Cheddar cheese, 110. 
Imitation Neufchatel cheese, 187. 
Infection of milk, 15. 
Italian cheese, 193. 
Judging cheese, 110. 
Kasper curd mill, 74. 
Knife mills, 72. 
Kraeuter cheese, 195. 
