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Cheddar and stirred- curd processes, amount of casein and albumen 
lost by ..... PUREED Valea ly Sig ae cin’ vie SCM ORIG = «6 « Cid oe SIRs «4 Cepia 274 
Cheddar and stirred-curd processes, amount of fat lost by...........- 273 
Cheddar and stirred-curd processes, composition of cheese as influ- 
mMMMEEMED Vr MME Wh 5 Sa ald we c We ai ale asc hUEE Nis 00 = ob aiplaiele GIR MMMRM ela. uo sentiaee 275 
Cheddar and stirred-curd processes of cheese manufacture compared, 273 
SPERIUEOORLOCE NOW TAG acon ee ls a uk alec die ese's «6b e's weg ene gamit 6’ tele lee 228 
ee IPRTIREL TNS TES) O10) (0.00.5. o's oso Sie bk sivnie wie 6 ce tlt s oe oo due ls wea tMMme te. 2 Raye 230 
Cheese and butter for breeds compared, profits of.................0s cee 368 
Cheese and butter production of breeds compared.................0008s 368 
Cheese and milk, composition: of .......0............ LG 0h ae Sos sile Cee 
Cheese, cause of chemical changes in ripening of................00008s 280 
MmmererWNOUCAT, NOW MING... 5. ...se wees oesaace sehen eueee ROME E WE ees 228 
Cheese, chemical changes of ripening process.............c.ccccceee ees 279 
Cheese, comparison of dairy breeds of cattle with reference to produc- 
Cheese, composition of, as influenced by Cheddar and stirred-curd 
POURRA. 5 5 3 URN oss 5's oc aletameiare © s sic plat MeteattGiats la otis Nate Bre sible alate! alate svar 275 
Cheese, composition of, influenced by use of commercial and home- 
Rate POMMOL@XATACE, 10. 660) oo... RRS cS OO ae 278 
Cheese, conditions of manufacture of. sie adhe RAMs fe I 232 
lmeerencost br per pound for breeds. 0...) c.seenececucs acces ane mae 
- Cheese, description of flavor and texture of...... A pau PABA OG 0 251 
Cheese experiments, detailed description of ............. 2. eee eee ee eee 232, 
Cheese, experiments in the manufacture of.... 2.0.2... ee eee .. 220 
Cheese factories, common method of paying for milk at............... 288 
Cheese, influence of composition of milk on composition of........... 261 
Cheese, infiuence of composition of milk on yield of................... 267 
‘Cheese, infiuence of fat in milk on composition of...................... 261 
Cheese, infiuence of fat in milk on yield of..........---. ccc eee ee wee 267 
Cheese, inttuence of. ripening of on the fat... ........c..c cess ee cascueen Pry wc) 
Cheese, influence of ripening on acidity of .......... 0... elec eee eee 285 
Cheese, influence on the casein, of the ripening of..................... 283 
eM VOSLICALION OULLOLIN OF si. s. 6 acc w Dig nce, + s.sa'e, 8 + 5 9 dca Se 13 
Cheese investigation, difficulties connected with ................ sess 230 
Cheese investigation, general summary of results of............... ... 295 
Cheese investigation, lines of work marked out for future............. 287 
Cheese investigation, results of, applied to, practical dairy problems .. 288 _ 
Cheese, loss of weight in ripening of................ aide diel ase ies 5 OA. 
Cheese made from milk of breeds, pounds oOf............. 0. cece eet ee 366 
Oheese-making, addition of rennet in... 0.02... eee alanis eae 226 
DOSE -Migeine BTC SCIENCE ie Ci. 0 yaar eas los oo sok AC MMIMOR, cca 228 
Cheese-making and butter-making compared......................000 294 
Cheese-making, casein and albumin lost and recovered in............. 256 
MEDSetMning Cuttin cura in...) sui... é...5 a. SMM Sa. occa 226 
Cheese-making, description of milk used in.................. Bes kas 229 
Ceemee-making experimenta ii. 0... ee ie. ae... Mea 2 
Cheese-making, fenlost And rece vered ince... Wii a... s< aiee « «+ allo te 252 
Cheese-making, loss of milk constituents in...............eeeeseceeeeee hy tay} 
