New Yorx AGricutturAL Experiment Srarion. AIS 
Milk, abnormal, notes on, 8, 60. 
absorbed odors in, 19, 31. 
addition of rennet to, in making 
edam cheese, 12, 246; gouda 
cheese, 12, 264. 
albumen, composition, 24, 29, 36. 
in, 11, 337, 12, 296, 356. 
amido-acid compounds in, deter- 
mination, 21, 214. 
amount required for butter, 10, 
311; cheese, 10, 271; cream, 10, 
311. 
and butter, influence of food, 7, 
284; relations of, 10, 310; rela- 
tive amounts, 8, 210. 
and cream, ash constituents, 8, 
208; comparative profit from, 14, 
17; relations of, 10, 310. 
and cheese, comparative profits from, 
14, 16, 19; composition of, 10, 
221; estimation of proteolytic 
compounds, 21, 194, 196, 213. 
and food, average composition 
of, 12, 150; constituents, 
percentage variation in 12, 
142. 
its products, cost of production 
of, 14, 14. 
and milk fat, effect of ration on, 
20, 39; relative cost, 10, 110, 
11, 149, 12, 132, 135. 
mein, 22. 114; °119,' 1381, 186; 12, 
100, 105. 
at cheese factories, methods of pay- 
ing for, 10, 288, 289. 
average composition of, 10, 139. 
average composition of total solids 
in, 10, 142. 
butter, cream and cheese, com- 
parative profits derived from sgell- 
ing, 14, 11. 
carbon dioxide in, 22, 180. 
easein, action of rennet, 10, 224; 
ieee Lies 117,129,184, 3383, 
335, 12, 98, 103, 296, 356, 358; 
relation of inorganic compounds 
to, 24, 243. 
changes in yield and constituents, 
9, 15. 
cheese-producing constituents of, 
15, 39. 
coagulation and acid, 23, 90. 
composition, 2, 156, 3, 345, 9, 10, 
11, 139, 141, 354, 12, 341, 16, 
506; effect on composition of 
cheese, 10, 267; in successive pe- 
riods of lactation, 11, 138; of 
successive pints drawn, 10, 133; 
partial, 16, 504; relation to com- 
position of cheese, 10, 261; with 
normal and extracted foods, 20, 
41. 
Milk constituents, loss in cheese making, 
10, 252, 11, 400, 12, 421; loss in 
making edam cheese, 12, 256; 
loss in making gouda cheese, 12, 
268, 269; of cows in breed test, 
Li 60-102, 12: 5122. 
containing added cream, relation of 
FU? CON casein= in, SUL oe: 
cost of production, 8, 18, 10, 109, 
12, 128, 14, 14. 
creaming by setting and by ma- 
chine, 10, 391. 
determination of, albumin and syn- 
tonin, 21, 214; ammonia in, 21, 
215; casein in, 12, 487, 21, 213; 
caseoses in, 21, 214; peptones in, 
21, 215; total nitrogen in, 21, 
iors 
difference between first and last 
drawn, 10, 129. 
in rapidity of creaming, 10, 
159. 
effect of exposing to foul odors 
upon cheese-making, 11, 454; 
fatigue on composition, 1, 25, 2, 
156 ; period of lactation, 10, 152; 
shutting up in cans upon cheese- 
making, 11, 453; silage on lactic 
acidsing 255151. 
enzyms, destruction by heat, 22, 
205. 
in, from bacteria in udder, 2 
LSS. 
fat and cheese yield, 15, 66; and 
fat in food, 10, 126; as a basis 
for measuring cheese production, 
15, 89; as basis of payment at 
cheese factories, 10, 289, 15, 97, 
105; as related to albuminoids 
and fat in food, 10, 112; butter- 
making, efficiency of, 10, 389; 
carbohydrates as source of, 16, 
518; food and body fat as source 
of, 16, 517; food source of, 20, 
14, 29, 31; formation, 16, 493; 
globules of, 4, 293; in butter- 
making, 10, 316; how to ascer- 
tain butter-making, efficiency of, 
LO moo ine eet oe Li Ge 128: 
a Be Pe 9 Ib Rs Te ee BE Be 
butter-making, efficiency of, 10, 
307; in different milks, difference 
in cheese-producing power, 15, 
90; influence of advancing lac- 
tation upon, 10, 384; protein as 
source of, 16, 518; relation to 
casein andsto cheese yield, 15, 
A mLOGLTs Us COs Ole SOOO Lela 
tion to food fat and protein, 20, 
‘48; source of, 10, 124, 16, 22, 
491; variation in percentage, 16, 
522. 
o 
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