INDEX. : . 45d 
PAGE 
Milk, addition of rennet to, in making Edam cheese........ .....seee0ee: 246 > 
Gouda chéése fi. 4 ec one 264 
MUM IYUSTEMNTICL CASCITE ITY oct y ee MOO lets 6 6 StL alee ee eRe Cy ae 29%, 356 
FER IESE ate Renee Lee Sl ca SLM Nig Wits Odean tae 296, 356- 
and fat, relative cost of production of 0)... .....6..000 0 cee een 182, 1385 
TOM eR VET AE, COMMPOSILIOU AO io. sss Sirs are ate ype ldaed a ane weibiel mee 159 
constituents, percentage variation In ............6.. ea eee 142 
Bema Tom tmire period Ofvlactation'.. 2 bcs ol elie hl Ves eR 100, 105 
Deere Mera LP TSA ONIN) 5s Sip RUMP aoe liek 6s oe.” ace dels Selehouiwae om 296, 856 
SE ea REA A” MENA eR TS. 358 
POCIUMITC PersOG:.Ol 1ACEALION ia: he's 0% ps sileles, les esse 98, 103 
EMBL TANS CLO ILO mets SMNie 2.) ka MME CI ara eal SPN: a a, ahah a le a4, «0's SOOM £41 
constituents, loss of, in making Edam cheese.................e.08: 258 
lostineehieese-making 8 cla Se. cea. ceo otese couakeats 421 
Of, Mead PETIOMGLOLACLALION . yo scaai/0t «uss cas ot enteral 123 
EE COLOU UCI ONS gic CRB a, aide axle. 60.6 Revie: bigle.a a a, 083 Uae lg ste 128 
daily yield of, in successive periods of lactation.................... 144 
Meteriina GON, Of, GABCIN Eee ys as os ksi Proce co Gale als ala abi 487 
Peet rey eG DrECUAS aR Nob iets Meth acess akin eb f uckateree wah tomas. 117, 122 
CETTE Sy aE RII gE ESS | Sine RP aS 304 
POE Third  Perwode Of aera eth vieja sere beac ie ea eas a 97, 102 
for three periods of lactation... .. SRSA ass hw Miche en eee atime a ced ath seals 124 
promarcitrerent Deeds | SOLGS Bik ows ous dele bie ela cene Ss Pease ea 113 
kind of, used in making Edam cheese..............0cccccecveeuens 245 
COW GaAGHeCSE iter page Wes ile Shee als gaa 264 
Praanerent DLeeds, CASEIN IN, 2. cahsdhiols, \s Ps eais a ops Gow cc eves ede 115, 120 
PAG ABW ae, eer Pune et sae arate Use OARS oo aR igs “vila rye 114, 119 
BOLIC DEN mureoms Rite, ton eweta coe TE Sl ae 118 
SAP ESN REM aA sais Miata cl WT ey kc): eR ae Pd Gases 
relation of casein to albumen in...... Uae URS ge aN thts as acune: Set 296, 356 
fu To:Cascin anGralbumMmeniani te i ee. es Wantie 374 
LIDIA Ale HSI ane nile Ot niet cect oP © Gb uis Wb ae 367 
relative size and number of globules in, for successive periods of 
OUST IVS 22 yn i PR ET eS! I a a RS Sec 148 
required to make one pound of cheese......... 0. cece ee eee ec ee eee ees 462 
SIRES LT). hice ed cs Fs os Se eR Re opel ae BSE NTT in, coset who y Mek ayteahd att 346 
ii DLO S Period Oly IACLAION ehiei ae oe. siete vhs sos OU sys a ede DERE 101 
OE SPE TENT a tes ROR i a AS To es iy a RE oa ieee Wa 156 
PE RCM ISILLOL OL G5 3! o. «Sask itendores Liejel fe <td ne Sores # sie 0.4 0-5 0/4 Sheva platiace tls 341 
puparin, tor third period of lactation) ccs. es he ies va ayers 99, 104 
temperature of, when rennet was added .............. cece eee teens 332 
PRET COMTCL.LO; COAL ULALG homenincn hare es cic soy. ep ae vib, 66 Bana: neyelessielal arate 333 
treatment of, before adding rennet in making Edam cheese.......... 245 
Gouda cheese.......... 264 
total solids in, for third period of lactation ... ...............64. saree tila 
Maleyana cheese, analyses Of iiss. iii cuss ode oo os wae oo th ws 258, 288, 328 
95 
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