210 
Lactometer, Board of Health, 31; 
Quevenne, 30. 
Limburger cheese, 170; cellar, 173; 
characteristics, 170; cooking curd, 
171; curing, 178; dipping curd, 
171, milk for, 170; origin, 170; 
pressing table, 172; salting, 172; 
shipping, 172; utensils, 170. 
Manns’ acid test, 64. 
Making cheese, rates for, 133. 
Marschall acid test, 64; rennet test, 
40; errors to be avoided with, 41. 
McPherson curd rake, 61. 
Milk, aeration, 18; care, 18; compo- 
site samples, 32; composition, 1, 
4, 196; contamination, 12; cool- 
ing, 19; factory, variations, 4; 
over-ripe, tests for, 50; pruducts, 
composition, 196; samples, pre- 
serving, 32; secretion, 12; sugar, 
2; testing, 24; thief, 32; time of 
secretion, 138; uses, 1; utensils, 
eare of, 19; watered, detection 
of, 31. 
Molds, how to kill, 22. 
Moldy cheese, cleaning, 89. 
Monrad rennet test, 39. 
Muenster cheese, 168. 
Neufchatel cheese, 187. 
Niszler cheese, 141. 
Pantegras cheese, 192. 
Paracasein, 94. 
Paraffining cheese, 105; tank for, 106. 
Pasteurized skim milk cheese, 194. 
Peg mills, 72. 
Pepsin, scale, compared with rennet, 
46; use in cheese making, 55. 
Poison cheese, 115. 
Pooling system, method of payment 
by, 134. 
Potted cheese, 191. 
Press cloths, 90. 
Print cheese, 90. 
Proteins, 1. 
Psychrometer, 99. 
Quevenne lactometer, 30. 
Records, keeping daily, 92. 
Relative humidity, tables, 98. 
Rennet, action of, 43; therma! des- 
truction point, 45. 
CHEESE MAKING. 
Rennet, effect of acid, 37, 43; alkali, 
43; anesthetics, 44; heat, 36; milk 
preservatives, 46; salt, 44; soluble 
calcium salts, 46; temperature, 
44; water in milk, 44, 
Rennet extract, 35; effect of strength, 
45; manufacture, 35. 
Rennet test, 87; in Swiss-cheese 
making, 144; Marschall, 40. 
Rennets, commercial, 35. 
Ricotte cheese, 194. 
Rusty spots in cheese, 114. 
Sage cheese, 195. 
Salt and its impurities. 78. 
Salt, effect of too much, on cheese, 
80. 
Salting cheese, temperature, 81. 
Sampling tube, Scovell, 32. 
Scale boards, 107. 
Scamorze cheese, 193. 
Schabziger cheese, 193. 
Scoring cheese, scale for, 110. 
Scovell sampling tube, 32. 
Septic tank, 125, 126. 
Skim-milk cheese, 194. 
Soaked curd cheese, 69. 
Soft cream cheese, 188. 
Standards for purity of cheese, gov- 
ernment, 198. 
Startaline, 53. 
Starter, lactic ferment, 52; use in 
cheese making, 52. 
Stencil, buyer’s, 108. 
Sub-earth ducts, 120. 
Swiss cheese, 137; block, 138; cause 
of glaesler, 144; cellars, 158; 
characteristics, 137; color, 140; 
description, 137; determining 
quality, 138; dipping curd, 152; 
drum, 138; flavor, 189; grades, 
140; giaesler, 141; how tried, 141; 
marking, 155; method of manu- 
facture, 147; milk for, 144; nisz- 
ler, 141; prices of different 
grades, 142; requirements, 141; 
salting, 156; texture, 139; where 
made, 137; whey from, 9; work 
in curing room, 158. 
Swiss curd, cutting, 149. 
Swiss harp, 149. 
Swiss kettles, 146. 
Test committee, 132. 
Udder, structure, 12. 
