INDEX.
- Acetic acid in cheese, [247].
- Acid cocci, [19].
- Acid fermentation, [17].
- Acid organisms, [41].
- Acid peptonizing organisms, [41].
- Acidity,
- 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].
- Bäckstein cheese, [164].
- Bacteria, [14].
- Bacterium bulgaricum, [18], [19].
- 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].
- Brie,
- 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].
- Caproic acid in cheese, [136].
- Carrés affinés, [114].
- Casein, defined chemically, [33].
- 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,
- 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].
- Conn, H. W., [16], [23], [152].
- Connecticut (Storrs) Exp. Sta. Rept., [7], [16].
- Constituents of milk, [7].
- Cooking curd, [77].
- 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].
- 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.
- 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].
- Draining cloths,
- 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,
- 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].
- 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].
- 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].
- 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.
- 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,
- 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].
- 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].
- 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,
- 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,
- 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].
- 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,
- 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,
- 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].
- 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].
- Swiss harp, [278].
- Tests,
- 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].
- Young America, [230].
- Zumkehr, P. [139].
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