376 
INDEX TO First TWENTY-FIVE REPORTS. 
Cheese factories — Continued. 
basis in paying for milk at, 15, 
105; work on rusty spot in, 21, 
27, 338, 36, 38, 40, 41, 47. 
fat in, 11, 368, 12, 403. 
flavor and texture, 10, 251; flavor 
in, 19, 33; flavor, relation of 
conditions of ripening to, 22, 267; 
flavor, yeast in, 19, 34. 
gouda, addition of rennet to milk, 
in making, 12, 246; curing, 12, 
265; curing room for, 12, 265; 
definition of, 12, 264; dressing, 
12, 265; filling molds in making, 
12, 265; loss of casein and albu- 
men in making, 12, 268; loss of 
fat in making, 12, 268; method 
of manufacture of, 12, 264; 
salting, 12, 265; treatment of 
milk before adding rennet, 12, 
264. 
hystidine in, 21, 223. 
immediate sale and removal, 20, 
213. 
in cold storage, scoring, 22, 228. 
influence of composition of milk’ on 
composition of, 10, 261, 11, 417; 
composition of milk on yield of, 
10, 267, 11, 421; division on 
digestibility, 23, 107; fat in milk 
on composition of, 10, 261, 11, 
418; fat in milk on yield of, 19, 
267, 11, 427; ripening on acidity, 
10, 285; ripening on casein, 10, 
283; ripening on the fat, 10, 
282. 
investigation, bulletin of, 10, 13; 
difficulties connected with, 10, 
230; lines of work marked out 
for future, 10, 287; plan, 10, 
287; results of, applied to practi- 
cal dairy problems, 19, 288. 
investigations and practical dairy 
problems, 10, 288. 
general summary of results of, 
10, 295, 11, 455, 12, 475. 
lactic acid bacteria in, 22, 73. 
loss of fat in cold storage, 20, 212. 
loss of weight in cold storage 22, 
225. 
in ripening, 10, 281, 20, 18, 
194, 205. 
lysatine in, 21, 223. 
lysine in, 21, 225. 
made from milk containing added 
cream, relation of fat to casein 
in, 11, 381; pasteurized milk, 22, 
204; skimmed milk, relation of 
fat to casein in, 11, 379. 
making, abnormal softening of curd, 
due to unsaturated casein lactate, 
21, 190; addition of rennet in, 
Cheese making — Continued. 
10, 226; and butter-making com- 
pared, 10, 294; and science, 10, 
228; casein and albumen lost 
and recovered in, 10, 256, 11 
411, 12, 308, 442; cheddar, re- 
lation of paracasein lactate to, 
21, 188; comparison of methods 
of paying for milk, 15, 98, 99, 
100, 101, 102; cutting curd in, 
10, 226; description of milk 
used in, 10, 229; details of 
process, 10, 225; effect of adding 
skim milk to different milks in, 
15, 93, 95; effect of cutting curd 
coarse, 11, 451; effect of cutting 
curd in hard and in soft condi- 
tion, 11, 451; exposing milk to 
foul odors, 11, 454; shutting up 
milk in cans, 11, 453; tainted 
milk, 11, 452; using different 
amounts of rennet, 11, 450; ex- 
periments, 10, 232-251; experi- 
ments, amount of cheese made, 
11, 306, 12, 324; experiments, 
amount of milk used, 11, 304, 
12, 323; experiments, amount of 
rennet-extract used, 11, 315; 
experiments, amount of whey 
made, 11, 305; experiments, 
character, 11, 299, 12, 319; ex. 
periments, extent, 11, 302, 12, 
321; experiments, number of, 11, 
303, 12, 321; experiments, num- 
ber of analyses made, 11, 308, 
12, 324; experiments, points in- 
vestigated in, 11, 301, 12, 320; 
experiments, temperature of milk 
when rennet was added in, 11, 
317, 12, 332; experiments, tem- 
perature used in heating curd in, 
11, 321, 12, 334; experiments, 
with rich normal milk, 12, 285; 
fat lost and recovered in, 190, 
252, 11, 403, 12 432" losgewoe 
milk constituents in, 10, 252, 11, 
400, 12, 421; milk fat as a 
basis for paying for milk for, 15, 
97; removing fat from different 
milks in, 15, 96, 97; stirring and 
heating curd in, 10, 226; time 
consumed in, 11, 326, 12, 340; 
time required for rennet to co- 
agulate milk, 11, 319; treatment 
of milk before adding rennet, 10, 
225. 
manufacture of whole milk and 
skim-milk, 10, 290, 11, 440. 
stirred-curd and cheddar proc- 
esses compared, 10, 273, 11, 
448. 
