eat 
Met 
yy ay. 
as 4% 
x na Si laa Bg tate 
' ° 
744 INDEX. 
Casein — (Continued). PAGE. ~ 
in Cheese Sais hes ody Pe eee ee Udy wa ah ated hangs ee er 
cows’ milk; determination Ofva soi on sine es alee ee ee eee 487 
TU eels Dey ey op On ed ere Wie eed eay ak OTOL IS Diet nr kip th ae 308 
for-third period of lactation. (ies... o.sles ods cae ee ne 98, 103 
of different breeds........ ee nite iieko' alu isha ane «ce ete eet ee SERS ee 115, 120 
FAW HBS Aas Su Oe Gee eae eo hoe bs oS LUke is Seo Be baat eee 392 
relation of albumen to,/in milk.nce.h eee) tas se oe 362 
fat to, in Cheeseoss An Bais vs Ware ee - 406 
MUR ke eae en eels A oe 367 
Edam cheese. Mic. 5 Jaye 2 sola tts d cee a ee 260 
Carbohydrates in food consumed by breeds of cattle ................0000- 108 
Mulch: Cows: ....) ce. wan na thin aia sweeter ean 91 
PR COUS foe as CTU cette eh ote, Oe Ae ane ag adhe iaie Sais se on aha ga 3 eke ee a 557 
VISTO Pain hinvy bot 0 SRS | atv vide 970 g)e GtegeeePdla’ Me eeetatah B.'s oe ols open ioe ea 557 
AU ULLG TOROIN® hous psc oie wrod & yore Sue Fw CUR Ee vb ais clageee gn 212 
pmeap. andlvaps of (%.. is ay oe ete eed ate oa ceo a ee ~... 258, 288, 828 
and Jailk, ComMpoOgMuon Of ayy. mes ws oleh. 7 hea kee Sees 258, 288, 328 
Gusein and albumen vin |) eri snr. ue sarees Dogs age et oS eee 405 
composition of.......... Prem N neo) Mem Gee 397 
BUIMMALY OL 2 ao). sas oo neeo Cae Eph cals 417 
when green and at five months.................0.. 277 
conditions of mahufacture sof... ss. 228 a awe alee 263, 267, 290, 331 
curing rooms, use of hygrometer in.8 ih... ions see ee 269 
Edam, addition of rennet to milk in making....................- 246° 
analyses Of. oc) iis. Ghie tafeninn acosane han, ah en Tara ces cee 254 - 
CUTTS. 5a sss 0ph bs Saco ale, Meg ea elgad ca One 248 
TOOMS DOP. oil's 5 oi'e 2 aalala ote wis Ware teal eee ae a 249 
GetinibION Off 5 oa eh ew cP eee ee ee ae 245 
GYreOssiN Gy). wos bis Pa Sosa big pees a ay oe 9 aie eee 247 
experiments relating to manufacture of..............0000- 244 
filling molds in.ma@king yo s.s Tos es SSS Sy ce eee 247 
loss of casein and albumen in making .......... + Salton 258 
fat in making... \.uct. 2. Woe eee ob oe eee wee 207 
milk constituents in making’. ... 27)... ou eee 256 
method of ‘manufacture of... 00 Aun yee ee 245 
DIessin fie 7 ALT Ne ae ea chek Sate a eos ne pe ee 247 
qualities? of-7 2.5.5; tances Davie Sale oin's sya W's 9 heise ae 251 
BaAlbin ees Mal A cece ew WB claweo co Seed a ately o/s )a eNO ciate 248 
treatment of milk before adding rennet........... i. eae 245 
utensils employed in making..............-..06 - os eee 
experiments, amount of rennet extract used in.........+.....-. .- 831 
condition: of smanufacture inv .; . ashes hee 263, 267, 290, 331 
relating £6 manufacture Of) 0.76 272 Tees 268, 267, 290, 331 
temperature of milk when rennet was added.......:.-.... 382 | 
used:in heating ‘curd 2 .35..065 Cee eee ... 004 ; 
time required for rennet to coagulate milk.. ............. 833 é 
Chip ts ews ME or er uEr Onto e PU reas wee ee 408 
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