NEw YorK AGRICULTURAL EXPERIMENT STATION. a777 
Cheese, market value increased by cold 
storage, 22, 233. 
of casein and water in, 15, 
90, 92. 
milk and whey, analyses of, 11, 
310, 12, 2538, 288, 328; explana- 
tions, 11, 309. 
milk, butter and cream, compara- 
tive profits derived from selling, 
14, 11. 
milk for one pound, 10, 271, 12, 
462. 
moisture affecting weight of, 20, 
207. 
affected by temperature, 20, 
202; by texture, 20, 202: 
in, 20, 211; in preventing 
loss, 20, 2138. 
normal and chloroform, difference 
in behavior, 22, 184. 
chemical changes in, 20, 192; 
production of carbon dioxide 
in, 22, 169; proteolytic end 
products in, 22, 171; salt- 
soluble product in, 21, 173. 
notes on analytical methods, 10, 
Zo. 
paraffining, summary of experi- 
ments, 22, 29. 
paranuclein in, 21, 218. 
process of manufacturing, 10, 225. 
producing constituents of milk, 15, 
39. 
power of milk fat, different in 
different milks, 15, 90. 
production, comparison of dairy 
breeds, 10, 364; influence of ad- 
vancing lactation, 10, 387; milk 
fat as a basis for measuring, 15, 
89. 
quality improved by cold storage, 
22, 231. 
quick ripening, conditions for, 22, 
266. 
relation of fat to casein, 11, 375, 
12, 406. 
remedy for defect in method of 
judging value of, 10, 294. 
ripening, action of rennet enzym 
with acid, 22, 196: and acids. 
relation, 22, 28, 63: carbon 
dioxide and proteolysis in, 22, 
165; changes in, 10, 279, 22, 
239; changes in casein, 12, 281; 
conditions affecting chemical 
changes in, 22, 29, 243; effect 
of abnormal conditions, 22, 
207; effect of proteolytic prod- 
ucts, 22, 263; effect of salt on 
ActIOnMmOoOT Teinet sees.) ) 206:) ain- 
fluence of moisture, 22, 264; in- 
fluence on acidity, 10, 285; in- 
Cheese ripening — Continued. 
fluence on casein, 10, 283; in- 
fluence on fat, 10, 282; loss of 
fat and casein in, 12, 280; loss of 
water in, 12, 278; loss of weight 
in, 12, 278; loss of solids in, 
12, 279; normal, biological fac- 
tor necessary, 22, 186; process, 
20, 186; process, study of, 12, 
276; relation of acid to, 22, 265; 
relation of moisture to, 22, 253; 
relation of rennet to, 22, 259; 
relation of salt to, 22, 256; re- 
lation of temperature to, 22, 
250; relation of time to, 22, 
247; relation of unsaturated 
casein lactate to, 21, 191; rennet 
enzyme in, 22, 28, 188; sources 
of carbon dioxide in, 22, 28; 
transient and cumulative prod- 
ucts in, 22, 262; use of com- 
mercial pepsin in, 22, 200; with- 
out acid, rennet enzyme in, 22, 
195. 
salt-soluble product, nature of, 21, 
175. 
sampling for chemical analysis, 21, 
LO hs 
slow ripening, conditions for, 22, 
266. 
solids in, 11, 367, 12, 401. 
soluble casein in, 11, 374. 
sources of carbon dioxide in, 22, 
180. 
stirred-curd, how made, 10, 227. 
study of enzyms in, 20, 19, 165. 
summary of conditions of manu- 
facture of, 10, 250, 11, 314, 12, 
331. 
tetramethylenediamine in, 21, 226. 
texture, relation of conditions of 
ripening to, 22, 268. 
variation in milk, 15, 88. 
variations in, 15, 49, 50. 
in total monthly yields, 15, 56. 
water in, 11, 365; value to con- 
sumers, 20, 212; value to 
dairymen, 20, 209. 
soluble nitrogen compounds in, 
22, 241. 
soluble products in, extraction, 
21, 198. 
whey and milk, analyses of, 10, 
Paewiks, SLU: 
whole milk and skimmed milk, 
manufacture, 10, 290. 
weight, affected by moisture, 20, 
201, 207. 
yield and milk fat, 15, 66. 
for each pound of fat in milk. 
10, 290, 11, 434, 12, 469. 
influenced by advancing lacta- 
