The Book of Cheese

by Charles Thom; W. W. Fisk

INDEX.

• Acetic acid in cheese, [247].
• Acid cocci, [19].
• Acid fermentation, [17].
• Acid organisms, [41].
• Acid peptonizing organisms, [41].
• Acidity,
  • in cheese and curd, [57], [58], [59].
  • and color, [67].
  • and rennet action, [66].
  • and ripening, [255].
  • and separation of whey, [66].
  • and texture, [67].
  • control of, [64].
  • in milk, [60].
  • testing, [60], [61].
• Acidy cheese, [66].
• Acme curd rake, [196].
• Albumin, [10].
• Albumin cheese, [295].
• Alcohols in cheese, [248].
• Alkaline bacteria, [20].
• Appetitost, [114].
• Ash of milk, [11].
• Ayers, S. H. (Thom and), [21].
• Babcock, S. M., [201], [237], [248], [295].
• Babcock test, [327]-[332].
• Bacillus botulinus, [370].
• • bulgaricus = Bacterium bulgaricum, [18], [279].
  • enteritidis, [370].
  • subtilis, [20].
• Bäckstein cheese, [164].
• Bacteria, [14].
  • alkali-producing, [20].
  • control of, [25].
  • from the air, [23].
  • from the cow, [23].
  • from the milker, [24].
  • from the utensils, [24].
  • groups of, in milk, [15].
  • in Cheddar ripening, [252]-254.
  • inert type, [20].
  • influence on yield of Cheddar, [227].
  • peptonizing, [20].
  • sources in milk, [22].
• Bacterium bulgaricum, [18], [19].
  • aerogenes, [18].
  • casei, [253].
  • coli-communis, [18], [252].
  • guntheri, [41].
  • lactis acidi, [18], [41], [252], [254].
  • lactis aerogenes, [252].
  • liquefaciens, [20].
  • prodigiosus, [20].
• Baer, U. S., and W. L. Carlyle, [12].
• Baker's cheese, [105].
• Bang, Ivar, [39].
• Bang's theory of casein, [37].
• Barite, baryta, [159].
• Barnard curd mill, [208].
• Benson, Miles, [163].
• Bergey, D. H., [16].
• Besana, C., [29].
• Block Swiss, [285].
• Blue label, [109].
• Blue-veined cheeses, [150].
• Board of Health lactometer, [336].
• Boards of Trade (Cheese), [349], [350].
• Boekhout, J. W. J., and J. J. Ott de Vries, [174].
• Bondon cheese, [94].
• Bosworth, Alfred W., [37]-38, [40], [126], [251].
• Bosworth, A. W., and M. J. Prucha, [249].
• Bosworth, A. W., and L. L. Van Slyke, [40].
• Bosworth's theory of casein, [37].
• Branding cheese, [360].
• Breeds of cows, milk from, [6].
• Brick cheese, [86], [136], [164] to [169], [358].
  • making, [165].
  • qualities, [167].
  • ripening, [167].
  • score-card, [169].
  • yield, [169].
• Brie,
  • American, [134]-136.
  • French, [117], [131], [132].
• Brindse, Brinse cheese, [110].
• Bushnell, L. D., and W. R. Wright, [44].
• Buttermilk cheese, [93].
• Butyric acid in Cheddar cheese, [248].
• Butyric organisms, [21].
• Buying milk, [343].
• Caciocavallo cheese, [293].
• California Jack cheese, [233].
• Calorimeter values, [364].
• Camembert cheese, [86], [111], [117] to [131], [137].
• • acidity in, [122].
  • bacteria in, [127].
  • composition, [128].
  • described, [117].
  • domestic, [360].
  • factory, [129].
  • group, [117].
  • lot-card, [124], [125].
  • making, [118]-122.
  • ripening, [123].
• Caproic acid in cheese, [136].
• Carrés affinés, [114].
• Casein, defined chemically, [33].
  • acted on by acid, [33].
  • in cheese ripening, [249].
  • in milk and cheese, [9].
  • Robertson's theory, [34].
  • test (Hart), [334].
• Caseinogen, [35].
• Catalase, [11].
• Chapais, J. C., [137].
• Cheddar cheese, [79], [86], [173], [184] to [275], [358], [368].
  • acidity test for, [190].
  • acidy, [266], [270].
  • American, [230].
  • body in, [271], [273].
  • boxes for, [264].
  • calorimeter studies of, [368].
  • cheddaring curd for, [204]-207.
  • color in, [270].
  • composition of, [223].
  • cooking curd for, [195]-200.
  • corky, [199].
  • cutting curd for, [193].
  • defects in, [265].
  • drawing whey, [200].
  • dressing, [216].
  • dry body in, [267].
  • English, [173].
  • feedy flavors in, [265].
  • finish in, [271].
  • firming curd for, [201]-204.
  • flavor of, [221].
  • food value of, [362]-365.
  • fruity flavors in, [266].
  • gas in curd for, [219].
  • gas in milk for, [217], [219], [269].
  • gassy, [268].
  • hooping curd for, [212].
  • hot-iron test for, [201], [208].
  • judging, [271].
  • losses in, [262], [263].
  • lot-card for, [184], [187].
  • matting, [204].
  • milk for, [186].
  • milling, [207].
  • moisture content of, [228], [258].
  • mottled, [221], [270].
  • packing curd for, [202].
  • paraffining, [263].
  • pin-holes in, [189].
  • pressing, [213].
  • quality in, [221], [272]-273.
  • ripening milk for, [189] to [192].
  • ripening of, [247] to [263].
  • salting curd for, [211].
  • score-card for, [271], [273], [275].
  • seamy color in, [214], [221].
  • setting, [192].
  • shipping, [264].
  • starter for, [190], [191].
  • sweet flavor in, [266].
  • texture of, [267].
  • variations of process, [229].
  • yield, [224], [225].
• Cheese, and health, [369].
  • and meals, [367].
  • and price of, [373].
  • boxes, [357].
  • canned, [372].
  • care in home, [372].
  • choice of, [370]-371.
  • classification of, [81]-85.
  • color, [56].
  • composition-table, [86], [364].
  • definition of, [1].
  • digestibility of, [368].
  • fondue, [375].
  • food value of, [362]-367.
  • fuel value of, [365].
  • history of, [4].
  • in dietaries, [370]-374.
  • in the household, [361]-381,
  • knife, [205].
  • names, [81].
  • poisoning, [370].
  • price, [323], [357].
  • problems, [3].
  • processed, [84].
  • ripening (see varietal descriptions).
  • roast, [380].
  • salad, [378], [379].
  • sandwich, [371], [378].
  • sauce, [374], [381].
  • soufflé, [376].
  • total consumption of, [362].
  • trier, [272].
  • varieties, [3].
  • with sour-milk flavor, [89].
  • yield basis for buying milk, [343].
• Cheese-making,
  • an art, [2].
  • a science, [3].
• Chemistry of rennet action, [33]-40.
• Cheshire, [184].
• Clabber cheese, [90].
• Clark, W. M., [284].
• Classification of cheese, [81] to [85].
• Club cheese, [85], [231].
• Cold-storage, [356], [361].
• Colon-aërogenes group, [18].
• Color, [56].
• Colostrum, [18].
• Commercial starter, [43].
• Composition of Brick, [169].
  • Camembert, [128].
  • Cheddar, [223].
  • Cottage, [92].
  • Cream, [108].
  • Limburger, [147].
  • Neufchâtel, [105], [107].
  • Roquefort, [151].
  • Swiss, [287].
• Conn, H. W., [16], [23], [152].
• Connecticut (Storrs) Exp. Sta. Rept., [7], [16].
• Constituents of milk, [7].
• Cooking curd, [77].
  • for Cheddar, [195].
  • for Swiss, [281].
• Coöperative organizations, [309].
• Cornalba, G., [293].
• Cottage cheese, [2], [86], [368], [379]-381.
  • discussed, [90]-93.
• Coulommiers cheese, [111], [117], [131], [132].
• Cow-brand cheese, [109].
• Cream cheese, [108].
• Curd, [9].
  • breaking, [75]. chemistry of, [33] to [40].
  • cooking of, [77].
  • cutting, [75].
  • draining, [79].
  • fork, [210].
  • knives, [77] (Fig. [11]), [194], [195].
• Curdling period, [74].
• Curd-making, [55].
  • factors in, [55].
• Curd mills, [207] to [209].
• Curd pail, [213].
• Curd rakes, [196].
• Curd scoop, [213].
• Curd sink, [204].
• Curd test, [26].
• Currie, James N., [149], [150], [155], [156].
• Cutting, W. B., [159].
• Cutting curd, [75]-77.
  • for Brick, [165].
  • for Cheddar, [193]-195.
  • for Edam, [175].
  • for Isigny, [135].
  • for Limburger, [141].
  • for Roquefort, [154].
  • for Swiss, [280]-281.
• Dahlberg, Arnold O., [98].
• Daisies (cheese), [230].
• Danish cheese, [173].
• Davis, B. J. (and L. A. Rogers), [16].
• Dean, H. H., [163].
• Decker, John W., [217].
• Derbyshire, [184].
• Diastase, [11].
• Digestibility of cheese, [367].
• Diseased cows, effect on milk, [13].
• Doane, C. F., [64], [263], [296].
• Doane, C. F., and E. E. Eldredge, [279].
• Doane, C. F., and H. W. Lawson, [169], [365].
• Dotterrer, W. D., and R. S. Breed, [301].
• Dox, Arthur W., [126], [150].
• Draining, [79].
• • Camembert, [121]-122.
  • Cheddar, [195]-206.
  • Cottage, [91].
  • Limburger, [142].
  • Neufchâtel, [97].
  • Roquefort, [154].
  • Swiss, [280]-282.
• Draining cloths,
  • for Jack cheese, [235].
  • for Neufchâtel, [97].
  • for Swiss, [282].
• Draining rack for Neufchâtel, [97].
• Dressing Cheddar, [216].
• Dry body, [267].
• Duclaux, E., [39], [33]-40.
• Duclaux's theory of casein, [36].
• Dutch cheeses, [173].
• Dutton, G. C., [184].
• Eagle brand, [109].
• Eckles, C. H., and Otto Rahn, [112].
• Eckles, C. H., and R. H. Shaw, [7].
• Edam cheese, [173], [174] to [180], [366].
• Eldredge, E. E., and L. A. Rogers, [284].
• Ellenberger, H. B., and M. R. Tolstrup, [296].
• Elliott, W. J., [310].
• Emmenthal or Emmenthaler, [276]
• English dairy cheese, [238].
• Enzymes,
• • in cheese-ripening, [250].
  • in milk, [11].
• Equipment list for Cheddar factory, [307].
• Esten, W. M., [41].
• Esten, W. M., and C. J. Mason, [16], [129].
• Esters in Cheddar cheese, [248], [254].
• Export Cheddar, [230].
• Exportation of cheese, [321].
• Factory, [297]-309.
• • boiler-room in, [301].
  • building, [299].
  • cleanliness in, [307].
  • coöperative, [308].
  • curing-rooms, [300].
  • drainage, [298].
  • equipment list, [307].
  • heating, [300].
  • location of, [298], [299].
  • organization, [308]-309.
  • proprietary, [308].
  • supplies, list for, [307].
  • system, [313], [320].
  • ventilation of, [300].
  • water in, [298].
• Farm cheese, [133].
• Farrington, E. H., and G. H. Benkendorf, [310].
• Farrington, E. H., and G. J. Davis, [298].
• Farrington, Harvey, [314].
• Farrington's test, [62].
• Fascetti, G., [288].
• Fat-basis for buying milk, [344].
• Fat and casein ratio, [224], [226].
• Fat and cheese yield, [225], [226].
• Fat and water content, [86].
• Fat in cheese-ripening, [86].
• Fat in milk, [8].
• Fat loss, [226]-227.
  • plus two method, [345].
• Fat test, [327]-334.
• Feeds, [11].
• Fermentation, [15].
• Fermentation test, [26].
• Ferments, [15], [29].
• Filled cheese, [315], [361].
• Fisk, Walter W., [68], [89], [228].
• "Flats," [230].
• Flavor of cheese, [368], [371].
• Flavor of feeds, [11].
• Fleischmann, W., [152].
• Food value of cheese, [362]-367.
• Forbes, E. B., and M. H. Keith, [9], [33] to [40].
• Formic acid in Cheddar, [248].
• Frandsen, J. H., [23], [89].
• Frandsen, J. H., and T. Thorsen, [89].
• Fraser, W. J., [23].
• Fraser hoop, [212].
• Frestadius, A., [159].
• Freudenreich, E. von, and Orla Jensen, [284].
• Full skim Cheddar, [242].
• Galactase, [11].
• Gang press, [214].
• Gases in cheese-ripening, [249].
• Gassy curd, [146], [220].
• Gassy milk, [219].
• Geographical distribution of cheese factories, [315].
• Germicidal effect of milk, [22].
• Gervais cheese, [109].
• Getman, Louis, [139].
• Gex cheese, [164].
• Glaesler (Swiss), [286].
• Glymol, [334].
• Goat cheese, [109].
• Gorgonzola cheese, [158] to [161].
• Gorini, Constantine, [288].
• Gosselin curd mill, [208].
• Gouda cheese, [173], [180] to [183].
• Gournay cheese, [114].
• Grana cheese, [288].
• Granular curd cheese, [232].
• "Green" cheese, [247].
• Gruyère, [276].
• Guthrie, E. S., and W. W. Fisk, [44].
• Haecker, T. L., [180].
• Half-skim Cheddar, [243].
• Hall, W. W., [187].
• Halliburton, [35].
• Hammarsten, Olof, [39], [33]-40.
• Hammarsten's theory of rennet action, [35].
• Hand cheese, [112].
• Hard cheese, [172].
• Harding, H. A., [23], [254].
• Harding, H. A., and M. J. Prucha, [252].
• Harding, H. A., J. K. Wilson, and G. A. Smith, [25].
• Harding, H. A., and G. A. Smith, [306].
• Harris curd mill, [209].
• Hart, E. B., [38], [40], [91], [201], [249], [253], [255], [256], [334].
• Hart casein test, [334].
• Harz cheese, [112].
• Hastings, E. G., [21], [44], [237].
• Hastings, E. G., and Alice C. Evans, [60].
• Hastings, E. G., Alice C. Evans, and E. B. Hart, [253], [255].
• Hayward, H., [180].
• Heat in cheese-making, [77]-78, [87], [91], [195], [281].
• Heinemann, P. G., [254].
• Hibbard, B. H., and A. Hobson, [349], [358]-359.
• History of cheese-making, [4], [311].
• Hoops, for Camembert, [121].
• • for Cheddar, [212].
  • for Roquefort, [154].
  • for Swiss, [278].
• Hosl, J., [39].
• Hot-iron test, [201].
• Household, cheese in, [362]-381.
• Hunziker, O. F., [22].
• Hydrogen in Cheddar, [254].
• Importation of cheese, [321].
• Inert bacteria, [20].
• Iowa Exp. Sta. Bull., [310].
• d'Isigny cheese, [132], [134]-137.
• Italian cheeses, [288]-291.
• Jack cheese, [184], [233]-236.
• Jensen, Orla, [284].
• Junker curd mill, [209].
• Kascoval cheese, [164].
• Kiernan, Mrs. E. E., [113].
• Kikkoji, [36], [39].
• King, F. H., and E. H. Farrington, [12].
• Kosher cheese, [136].
• Lactic starter, [41]-54.
• Lactometer, [335].
• • Board of Health type, [336].
  • Quevenne type, [335].
• Lactose (see Milk-sugar), [10].
• Langworthy, C. F., and C. L. Hunt, [363], [372].
• Larsen, C., and W. White, [44].
• Lauder, A., and A. Cunningham, [22].
• Laws about cheese, [359]-361.
• Laws about milk, [347].
• Leicestershire, [184].
• Levin, W., [370].
• Leyden cheese, [238].
• License for cheese-maker, [361].
• Liederkrauz cheese, [134], [138].
• Ligeon, X., [170].
• Limburger, [86], [136], [139] to [147], [358], [371].
  • factory, [139]-140.
  • making process, [140]-143.
  • qualities, [145].
  • ripening, [143]-145.
  • wrapping, [145].
  • yield of, [147].
• Lindet, L., [38], [39].
• Lipase, [11].
• Livarot cheese, [135].
• Loevenhart, A. S., [36], [39].
• Long-horn (Cheddar) cheese, [230].
• Lot-card, for Camembert, [124]-125.
  • for Cheddar, [184], [187].
  • for starter, [53].
• Macaroni and cheese, [377].
• Maine Exp. Sta. Rept., [7].
• Malakoff cheese, [94], [114].
• Manns, A. G., [7].
• Manns test, [231].
• Manufacturer's brand, [360]-361.
• Marketing, [343]-361.
• • laws concerning, [360].
• Marre, E., [151].
• Marschall test, [62].
• Marshall, C. E., [189], [217].
• Marty, G., [165].
• Matheson, K. J., F. R. Cammack, [100].
• Matheson, K. J., C. Thom, and J. N. Currie, [94].
• Matting, [204].
• Mayo, N. F., and C. G. Elling, [289].
• Mazé, P., [116].
• McAdam, Robert, [314].
• McNaughton, Janet, [132].
• McPherson curd agitator, [196].
• Mercantile exchanges, [351].
• Michels, John, [89].
• Michigan Agr. Law, [13].
• Milk, acid fermentation of, [17].
  • acidity in, [60].
  • albumin, [10].
  • ash, [11].
  • bacteria in, [21].
  • bacterial contamination of, [21].
  • buying, [343].
  • casein in, [9], [224].
  • clean, [22].
  • colostrum in, [13].
  • composition of, [5], [6], [56], [222].
  • constituents, [7].
  • defined, [5].
  • enzymes in, [11].
  • fat in, [8], [224].
  • flavors in, [11].
  • from diseased cows, [13].
  • germicidal property, [22].
  • lactose in, [10].
  • moisture in, [8].
  • odors in, [12].
  • paying for, [343].
  • quality in, [5].
  • sugar (lactose), [10].
  • variation in composition, [6].
• Milking machines, [25].
• Milk-sugar, [10].
• Moisture and acidity, [70].
• Moisture control, [68], [69].
• Moisture limits in cheese, [358].
• Moisture test (Troy's), [337]-342.
• Molding machines for Neufchâtel, [98].
• Molding Neufchâtel, [104].
• Molds,
  • in Cheddar, [271].
  • in milk, [21].
• Monrad, J. H., [112], [114], [180].
• Moore, V. A., and A. R. Ward, [217].
• Morrow, G. A., and A. G. Manns, [7].
• Mottled Cheddar, [221], [270].
• Mucors, [93].
• Münster, [147], [148], [366].
• Mysost, [293], [295].
• Natural starter, [43].
• Neufchâtel, [80], [85], [86], [89], [371].
• • American, [95].
  • domestic, [95], [106].
  • factory, [95].
  • group discussed, [94] to [109].
  • packages, [98].
  • ripened form, [114]-116, [117].
  • yield, [107].
• New Jersey Exp. Sta. Rept., [7].
• New York (Geneva) Exp. Sta. Rept., [7], [8], [174].
• New York Mercantile Exchange, [351]-356.
• New York Price Current, [315], [351].
• New York Produce Review, [165], [233], [280].
• New York State Department of Agriculture, [13].
• Niszler (Swiss) cheese, [286].
• Nut cheese, [109].
• Odors absorbed by milk, [12].
• Oidium (Oospora) lactis, [113], [116], [131], [136], [163].
• Oka cheese, [169].
• Olimento cheese, [109].
• Olive cheese, [109].
• Olson, G. A., [74].
• Ontario Agricultural College Bulletins, [7], [228].
• Over-ripe milk, [218].
• Pails, [24], [25].
• Paracasein, [35], [250].
• Paraffining Cheddar, [263].
• Parmesan cheese, [2], [80], [86], [173], [288]-291.
• Pasteurization, [11], [26], [45], [229], [301].
• Pasteurized Cheddar, [229].
• Pasty body, [270].
• Paying for milk, [343]-346.
• Penicillium brevicaule, [129].
• • camemberti, [116], [126], [127], [131].
  • camemberti var. rogeri, [116].
  • candidum, [116].
  • roqueforti, [155], [156], [159], [163].
• Pennsylvania pot cheese, [113].
• Pepsin, [30], [33].
• Peptonizing bacteria, [20].
• Percival, J., and G. Heather Mason, [163].
• Perishable varieties, [356].
• Peroxidase, [11].
• Petit Carré, [94], [114].
• Petite Suisse, [94], [114].
• Petits Bondons, [114].
• Petry, E., [36], [39].
• Philadelphia cream, [109], [360].
• Picnic cheese, [230].
• Pimiento cheese, [85], [101].
• Pimientos in Cheddar, [238].
• Pim-olive cheese, [109].
• Pineapple cheese, [184], [238].
• Pohl curd mill, [208].
• Poisoning by cheese, [370].
• Pont l'Eveque cheese, [135].
• Pooling method, [345].
• Port du Salut cheese, [136], [169] to [171].
• Pot cheese, [113].
• Pouriau, A. F., [82], [114].
• Press cloths, [212].
• Presses, [214], [215].
• Prices,
  • distribution of, [357]-359.
  • yearly average of, [323].
• Primost, [295].
• Processed cheese, [84].
• Propionic acid in cheese, [247], [248].
• Provolono, [294].
• Prucha, M. J., and H. M. Weeter, [23].
• Ptyalin, [30].
• Publow, C. A., [60].
• Publow's test, [62].
• Pure culture starter, [43].
• Quality,
• • in Cheddar, [272]-273.
  • in Edam, [180].
  • in Limburger, [145].
  • in milk, [6].
  • in Swiss, [286].
• Quevenne lactometer, [335].
• Rabbit cheese, [372].
• Raffiné cheese, [137], [138].
• Recipes for cooking cheese, [375]-381.
• Reductase, [11].
• Regianito cheese, [292].
• Reich, R., [363].
• Rennet, [9], [30], [312].
• • action, [33] to [40].
  • action, chemistry of [33].
  • action delayed by, [73].
  • adding, [72].
  • amount to use, [72].
  • extract, [31], [279].
  • for Camembert, [121].
  • for Cheddar, [192].
  • for Limburger, [141].
  • for Neufchâtel, [100].
  • for Roquefort, [153].
  • for Swiss, [279].
  • in ripening Cheddar, [250].
  • strength of, [72].
  • temperature of using, [71].
  • test, [62].
• Rennin, [30].
• Rice and cheese, [377].
• Ricotte, [11], [295].
• Robbiola, [117].
• Robertson, T. Brailsford, [38].
• Robertson's theory of casein, [34].
• Roger, Georges, [116].
• Rogers, L. A., [16].
• Rogers, L. A., and B. J. Davis, [16].
• Roquefort cheese, [2], [86], [150], [158], [368], [369], [371].
  • acidity for, [153].
  • caves for, [151].
  • composition of, [151].
  • curdling for, [153].
  • cutting curd for, [154].
  • draining, [154].
  • from cow's milk, [152].
  • milk for, [153].
  • mold for, [154].
  • ripening of, [156]-157.
  • salting, [155].
  • setting, [153].
  • temperature, [153].
• Ruddick, J. A., and G. H. Baur, [26].
• Russell, H. L., [189], [217].
• Rusty spots, [74], [306].
• Sage cheese, [239]-241.
• Salt in Cheddar ripening, [259].
• Salting,
• • Camembert, [122].
  • Cheddar, [211].
  • Limburger, [142].
  • Neufchâtel, [102].
  • Roquefort, [155].
  • Swiss, [283].
• Sammis, J. L., [95], [228], [296], [337], [347], [349].
• Sammis, J. L., and A. T. Bruhn, [11], [41], [57], [229].
• Sammis, J. L., S. K. Suzuki and F. W. Laabs, [33].
• Sammis' method, [229].
• Sap sago, [294].
• Schenk, C., [165].
• Schmidt-Nielson, S., [36], [39].
• Schmierkäse, [90].
• Schroeder, E. C., [99].
• Schweitzer cheese, [276].
• Score-card,
  • for Brick, [169].
  • for Cheddar, [271].
  • for Limburger, [146].
  • for starter, [51].
  • for Swiss, [287].
• Sediment test, [27], [28].
• Semi-hard cheeses, [149]-171.
• Setting, [71].
• Shaw, R. H. (and C. H. Eckles), [7].
• Sheep's milk, [151], [152].
• Sheep's milk cheese, [150].
• Sheldon, J. P., [161].
• Shot-gun cans, [97].
• Size factor in ripening, [263].
• Skim cheese, [89], [361], [366].
  • bacteria, [134]-147.
  • Cheddar, [241]-246.
  • Neufchâtel, [105], [107].
  • ripened by molds, [111].
• Soft cheeses, [82]-83, [86].
• Solids not fat, [335]-337.
• Speed knife, [217].
• Spiro, K., [36], [39].
• Square cream, [109].
• Standards, [359].
• Starter, [42].
  • amount to use, [52].
  • care of milk for, [47].
  • commercial, [43].
  • containers for, [45].
  • for Brick, [165].
  • for Camembert, [121].
  • for Cheddar, [189].
  • for Neufchâtel, [99].
  • for Roquefort, [153].
  • for Swiss, [279].
  • handling, [42]-50.
  • lot-card for, [53].
  • "mother," [47]
  • natural, [42].
  • pasteurization of, [45].
  • propagation of, [46]-48.
  • qualities of, [50].
  • score-card for, [51].
• Startoline, [47].
• State brands, [360].
• Stevenson, C., [29].
• Stilton cheese, [161]-163.
• Stirred curd cheese, [232].
• Stocking, W. A., Jr., [22], [23], [25].
• Storage of cheese, [103].
• Streptococcus lacticus, [41].
• Streptothrix-actinomyces group, [21].
• Succinic acid, [254].
• Suzuki, S. K., [247].
• Sweet curd cheese, [236].
• Swiss cheese, [80], [86], [173], [276]-288, [358], [366], [368], [371].
  • block, [278].
  • breaking, [281].
  • composition, [287].
  • curing, [283].
  • cutting, [280].
  • drum, [278].
  • eyes in, [283]-285.
  • factories, [276]-278.
  • making process, [280]-283.
  • pressing, [282].
  • quality in, [286].
  • rennet for, [279].
  • salting, [283].
  • score-card for, [287].
  • starter for, [279].
  • testing, Chapter XIX, [327].
• Swiss harp, [278].
• Tests,
• • acid, [60], [61].
  • Babcock, [327]-334.
  • casein, [334].
  • curd, [26].
  • fat, [327].
  • fermentation, [26].
  • Hart, [334].
  • hot-iron, [201].
  • lactometer, [335]-337.
  • moisture in cheese, [337]-342.
  • rennet, [62].
  • sediment, [27], [28].
  • solids not fat, [335]-337.
  • Troy's moisture, [337]-342.
• Thom, C., [117], [154], [155], [158], [372].
• Thom, C., and S. H. Ayers, [21].
• Thom, C., and J. N. Currie, [156].
• Thom, C., J. N. Currie, and K. J. Matheson, [116], [152].
• Thom, C., and K. J. Matheson, [149].
• Tinfoil wrapping, [145].
• Todd, A., and E. C. V. Cornish, [29].
• Tolstrup, R. M., [91].
• Trappist, [169].
• Trier, [272].
• Troy, H. C., [337].
• Trypsin, [30].
• Twins, [230].
• Tyrein, [35].
• U. S. Census Report, quoted, [317], [318] to [322].
• U. S. Dept. Agr. Yearbooks, quoted, [326].
• U. S. Treasury Dept. Hygienic Laboratory Bulletin, [22].
• Utensils, [24].
• Valerianic acid in cheese, [136].
• Van Dam, W., [29], [36], [39].
• Van Eyck Machine Co., [98].
• Van Herwerden, M., [36], [39].
• Van Slyke, L. L., [8], [223], [224], [225], [251], [257], [262].
• Van Slyke, L. L., and A. W. Bosworth, [9], [36], [39], [40], [249].
• Van Slyke, L. L., and D. D. Van Slyke, [33].
• Van Slyke, L. L., and E. B. Hart, [38], [40], [91], [201], [249], [256].
• Van Slyke, L. L., and C. A. Publow, [310].
• Van Slyke, L. L., and O. B. Winter, [249].
• Vat, [190].
• Vermont Exp. Sta. Rept., [7].
• Victor curd mill, [208].
• Ward, A. R., [217].
• Washed curd process, [236].
• Water in milk, [8].
• Welsh rabbit, [377].
• Wensleydale, [184].
• Whey, [222].
• Whey butter, [295].
• Whey cheese, [85], [295].
• Whey siphon, [202].
• Whey strainer, [202], [203].
• Whey tank, [301], [303].
• White cheese, [109].
• Williams, Jesse, [313].
• Wilson hoop, [212].
• Wing, Lois W., [25].
• Wisconsin Agr. Law, [13], [347].
• Wisconsin curd test, [26].
• Wisconsin pasteurized Cheddar, [229].
• Wisconsin Sta. Bul., quoted, [7], [8], [10], [26], [251], [253].
• Working of curd, [102], [135].
• Wuethrich, F., [165].
• Yeasts, [21].
• Yield of, Brick, [169].
• • Camembert, [130].
  • Cheddar, [226].
  • Limburger, [146].
  • Neufchâtel (whole milk), [107].
  • Swiss, [287].
• Young America, [230].
• Zumkehr, P. [139].

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The following pages contain advertisements of a few of the Macmillan books on kindred subjects.

THE RURAL TEXT-BOOK SERIES

Edited by L. H. Bailey

Butter

BY E. S. GUTHRIE

Professor in the Dairy Department, New York State College of
Agriculture, Cornell University

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