New YorK AGRICULTURAL EXPERIMENT STATION. 
Cheese and butter comparative profits 
derived from 14, 21; for breeds 
compared, profits of, 10, 368; 
production of breeds compared, 
10, 368. 
and milk, comparative profits de- 
prived from, 14, 16, 19; composi- 
tion of, 10, 221, 11, 310, 12, 2538, 
288, 328; estimation of proteo- 
lytic compounds, 21, 194, 196, 
213. 
arginine in, 21, 224. 
casein in, 11, 372. 
and albumen in, 12, 405. 
cause of chemical changes in ripen- 
ing, 10, 280. 
central curing rooms for, 20, 213. 
cheddar and_ stirred-curd, differ- 
ences in manufacture, 10, 
278. 
casein and paracasein in, 24, 
237; chemical changes in 
making, early studies, 21, 
169 ; compounds in, 21, 216; 
how made, 10, 225; relation 
of casein and paracasein 
salts to, 21, 167; rusty spot 
ii PA ee Stow lS) sweet 
flavor in, 19, 40. 
chemical analysis, methods, 20, 
171; changes of ripening process, 
10, 279. 
chloroform, chemical changes in, 
20, 192; ripening process in, 20, 
186; proteolytic end products in, 
22, 175; salt soluble product in, 
SA 071. 
cold cured, composition, 22, 237. 
stored, amount of paracasein 
monolactate in, 22, 241. 
comparative production of dairy 
breeds, 10, 364. 
composition, 11, 364, 382, 12, 397, 
417. 
influenced by cheddar’ and 
stirred-curd processes, 10, 
275; by use of commercial 
and homemade _ rennet-ex- 
tract, LOW 2785 
relation to composition of milk, 
10, 261. ; 
when green and at five months, 
1 a 
compounds, chemical decomposition, 
ae LS 
conditions of manufacture of, 19, 
Zor wseol4. 12 263.1267, 290) 
331. 
cost of producing, 14, 14. 
by breeds, 10, 367. 
cottage. (See Cottage cheese.) 

Cheese and cream, 
3h> 
comparative profits 
derived from, 14, 22. 
curing at different temperatures, 
22, 218. 
rooms, construction, 20, 215; 
control, 20, 197, 216—218; 
temperature control, 20, 196, 
216; use of hygrometer in, 
12, 269 ; summaries of 
work, 21, 18, 22, 25. 
description of flavor and texture 
of, 10, 251. 
determination of amido-acid com- 
pounds in, 21, 201; caseoses in, 
ak aed me TIL TOSeN ERIN ek vos 
paranuclein in, 21, 199; pep- 
tones in, 21, 202; proteids in, 
21, 201; unsaturated paracasein 
lactate in, 21, 213; water-soluble 
nitrogen, 21, 199. 
dutch. (See Cottage cheese.) 
edam, addition of rennet to milk 
in making, 12, 246; analyses of, 
12, 254": eurings, La: 248; 
definition of, 12, 245; dress- 
ing, 12, 247; experiments in 
manufacture, 11, 233, 12, 244; 
filling molds in making, 12, 247; 
loss of casein and albumen in 
making, 12, 258; loss of fat in 
making, 12, 257; loss of milk 
constituents in making, 12, 256; 
method of manufacture of, 12, 
245; pressing, 12, 247; qualities 
of, 12, 251; room for,.12, 249- 
salting, 12, 248; treatment of 
milk before adding rennet, 12, 
245; utensils employed in mak- 
haleqaenl B-peAs a 
effect of cold storage on moisture, 
22, 240. 
of moisture on commercial 
quality, 20, 210; of paraf- 
Vine eae eet. oon OF 
paraffiining on market value, 
2, 235; of temperature of 
curing, 19, 251. 
experiments, amount of rennet ex- 
tract used in, 12, 331; condi- 
tions of manufacture in, 11, 314, 
12, 263, 267, 290, 331; detailed 
description of, 10, 232; in cur- 
ing at different temperatures, 22, 
218; in the manufacture of, 10, 
220; relating to manufacture of, 
12, 263, 267, 290, 331; time re- 
quired for rennet to coagulate 
Mike Lae doo, 
factories, common method of paying 
for milk at, 10, 288; fat as basis 
of payment for milk, 10, 289; rea- 
sons for using the milk fat as a 
