The book of cheese

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.