Chapter XXI: Cheese in the Household (2)

[105] Bosworth, A. W., and M. J. Prucha, Fermentation of
citric acid in milk, N. Y. (Geneva) Exp. Sta. Tech.
Bul. 14, 1910.

Van Slyke, L. L., and A. W. Bosworth, Condition of
casein and salts in milk, N. Y. (Geneva) Exp. Sta.
Tech. Bul. 39, 1914.

Van Slyke, L. L., and E. B. Hart, A study of some of
the salts formed by casein and paracasein with acids;
their relation to American Cheddar cheese, N. Y.
(Geneva) Exp. Sta. Bul. 214, 1902.

Van Slyke, L. L., and E. B. Hart, Some of the
relations of casein and paracasein to bases and acids
and their application to Cheddar cheese, N. Y.
(Geneva) Exp. Sta. Bul. 261, 1905.

Van Slyke, L. L., and O. B. Winter, Cheese ripening
investigations, N. Y. (Geneva) Exp. Sta. Tech. Bul.
33, 1914.

[106] Van Slyke, L. L., and E. B. Hart, The relation of
carbon dioxide to proteolysis in the ripening of
Cheddar cheese, N. Y. (Geneva) Exp. Sta. Bul. 231,
1903.

[107] Van Slyke, L. L., and E. B. Hart, Some of the
compounds present in American Cheddar cheese, N. Y.
(Geneva) Exp. Sta. Bul. 219, 1902.

[108] Van Slyke, L. L., _et al._, Action of rennin or
casein, N. Y. (Geneva) Exp. Sta. Tech. Bul. 31, 1913.

Van Slyke, L. L., _et al._, Cheese ripening
investigations; rennet enzyme as a factor in cheese
ripening, N. Y. (Geneva) Exp. Sta. Bul. 233, 1903.

[109] Bosworth, A. W., Studies relating to the chemistry of
milk and casein, N. Y. (Geneva) Exp. Sta. Tech. Bul.
37, 1914.

[110] Wis. Exp. Sta. Rept. 1898, Distribution of galactase
in milk from different sources, pages 87-97.

Wis. Exp. Sta. Rept. 1903, pages 195-197, 201-205,
222-223, Action of proteolytic ferments on milk.

[111] Wis. Exp. Sta. Rept. 1900, pages 102-122.

[112] Harding, H. A., and M. J. Prucha, The bacterial flora
of Cheddar cheese, N. Y. (Geneva) Exp. Sta. Tech. Bul.
8.

[113] Bacterium, Bacillus and Lactobacillus are preferred by
different authors as generic placing of the Bulgarian
sour milk species.

[114] Hastings, E. G., Alice C. Evans and E. B. Hart, The
bacteriology of Cheddar cheese, Wis. Exp. Sta. Bul.
150, pages 1-52, 1912.

[115] Harding, H. A., The rôle of the lactic acid bacteria
in the manufacture and in the early stages of ripening
of Cheddar cheese, N. Y. (Geneva) Exp. Sta. Bul. 237,
1903.

[116] Heinemann, P. G., The kinds of lactic acid produced by
lactic acid bacteria, Jour. Biol. Chem., Vol. 2, pages
603-608.

[117] Hastings, E. G., _et al._, The bacteriology of Cheddar
cheese, U. S. Dept. Agr. Bur. An. Ind. Bul. 150, 1912.

[118] Van Slyke, L. L., and E. B. Hart, Conditions affecting
chemical changes in cheese ripening, N. Y. (Geneva)
Exp. Sta. Bul. 236, 1903.

[119] Van Slyke, L. L., _et al._, Cheese ripening at low
temperatures, N. Y. (Geneva) Exp. Sta. Bul. 234, 1903.

[120] Van Slyke, L. L., _et al._, Cheese ripening at low
temperatures, N. Y. (Geneva) Exp. Sta. Bul. 234, 1903.

[121] Doane, C. F., Methods and results of paraffining
cheese, U. S. Dept. Agr. Bur. An. Ind. Circ. 181,
pages 1-16, 1911.

[122] Doane, C. F., and E. E. Eldredge, The use of Bacillus
Bulgaricus in starters for making Swiss or Emmenthal
cheese, Dept. of Agr. Bur. An. Ind. Bul. 148, 1915.

[123] N. Y. Produce Rev. and Am. Creamery, Vol. 37, no. 25,
page 1112, Starter for Swiss cheese.

[124] Clark, W. M., On the formation of "eyes" in Emmenthal
cheese, Jour. Dairy Sci. 1 (1917), no. 2, pages
91-113.

Among important studies of Swiss cheese ripening are
the following: Freudenreich, E. v., and Orla Jensen,
Ueber die in Emmentalerkäse stattfindende
Proprionsäuregärung, Centralb. f. Bakt. etc. 2 Abt.
17, page 529.

Jensen, Orla, Biologische Studien über den
Käsereifungs-prozess unter spezieller Berucksichtigung
der flüchtigen Fettsäuren, Centralb. f. Bakt. etc. 2
Abt. 13 (1904), page 161.

Eldredge, E. E., and L. A. Rogers, The bacteriology of
cheese of the Emmenthal type, Centralb. f. Bakt. 2
Abt. 40 (1914), no. 1/8, pages 5-21.

[125] Gorini, C., Studi sulla fabricatione razionale del
fromaggi Grana, Boll. uff. del Ministero Agr. Ind. e
Comm. Anno X, serie C, Fasc. 10, pages 1-7, Roma,
1911.

Gorini, C., On the distribution of bacteria in Grana
cheese, Centralb. f. Bakt. etc. 2 Abt. 12 (1904),
pages 78-81.

Fascetti, G., The technological chemistry of the
manufacture of Grana cheese in Reggio, Staz. Sper.
Agr. Ital. 47 (1914), no. 8, pages 541-568.

[126] Cornalba, G., Caciocavallo in Lombardy, L'Industria
del Latte 3, page 105, Abs. in Jahresb. f. Tierchemie
36 (1906), page 250.

[127] Babcock, S. M., Albumin cheese, Wis. Exp. Sta. Rept.
12 (1895), page 134.

[128] Doane, C. F., Whey butter, U. S. Dept. Agr. Bur. An.
Ind. Circ. 161, pages 1-7, 1910.

Sammis, J. L., Making whey butter at Cheddar cheese
factories, Wis. Exp. Sta. Bul. 246, 1915.

Ellenberrger, H. B., and M. R. Tolstrup, Skimming whey
at Vermont cheese factories, Vt. Dept. Agr. Bul. 26,
1916.

[129] Farrington, E. H., and G. J. Davis, The disposal of
creamery sewage, Wis. Exp. Sta. Bul. 245, 1915.

[130] Dotterrer, W. D., and R. S. Breed, Why and how
pasteurize dairy by-products, N. Y. (Geneva) Exp. Sta.
Bul. 412, 1915.

[131] Harding, H. A., and G. A. Smith, Control of rust spots
in cheese, N. Y. (Geneva) Exp. Sta. Bul. 225, 1902.

[132] Elliott, W. J., Creameries and cheese factories, Mont.
Exp. Sta. Bul. 53, 1904.

Farrington, E. H., and E. H. Benkendorf, Origination
and construction of cheese factories and creameries,
Wis. Exp. Sta. Bul. 244, 1915.

[133] From N. Y. price current.

[134] Hart, E. B., A simple test for casein in milk and its
relation to the dairy industry, Wis. Exp. Sta. Bul.
156, pages 1-22, 1907.

[135] Sammis, J. L., The moisture test in the cheese
factory, Wis. Exp. Sta. Circ. 81, 1917.

Troy, H. C., A cheese moisture test, N. Y. (Cornell)
Exp. Sta. Ext. Bul. 17, 1917.

[136] Sammis, J. L., Correct payment for cheese factory milk
by the Babcock test, Wis. Exp. Sta. Bul. 276, 1917.

[137] Dairy Laws of Wisconsin, 1916, section 4607a.

[138] Sammis, J. L., The improved system of selling cheese,
Hoard's Dairyman 52 (1916), 15, pages 5, 11-12.

Hibbard, B. H., and A. Hobson, Markets and prices of
Wisconsin cheese, Wis. Exp. Sta. Bul. 251, pages 1-56,
1915.

[139] Hibbard, B. H., and Asher Hobson, Markets and prices
of Wisconsin cheese, Wis. Exp. Sta. Bul. 251, 1915.

[140] N. Y. Agricultural Laws, Sect. 3, paragraphs 48 and
49.

[141] Langworthy, C. F., and C. L. Hunt, Cheese and its
economical uses in the diet, U. S. Dept. Agr. Farmers'
Bul. 487, 1912.

[142] See also, Reich, R., Cheese as a food and its judgment
from standpoint of the food chemist, Arch. f. Hyg. 80
(1913), no. 1/6, pages 169-195.

[143] This calculation was added by the authors.

[144] Varietal name added by authors.

[145] Doane, C. F., and H. W. Lawson, Varieties of cheese,
U. S. Dept. Agr. Bur. An. Ind. Bul. 146.

[146] U. S. Dept. Agr. Bur. An. Ind., Dairy Div. A. I. 21,
1917.

[147] Doane, C. F., _et al._, The digestibility of cheese,
U. S. Dept. Agr. Bur. An. Ind. Circ. 166, pages 1-21,
1911.

[148] Langworthy and Hunt, _loc. cit._

[149] U. S. Dept. Agr. Farmers' Bul. 487, page 38.

[150] Levin, W., Cheese poisoning--a toxicogenic bacillus
isolated from cheese, Jour. Lab. Clin. Med. 2 (1917),
page 761.

[151] Thom, C., Camembert cheese problems in the United
States, U. S. Dept. Agr. Bur. An. Ind. Bul. 115.

[152] Langworthy and Hunt, _loc. cit._

[153] Langworthy and Hunt, _loc. cit._

[154] U.S. Dept. of Agr. Bur. An. Ind. A. I. 18.

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.
arrangement, 302-306.
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, 396.

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.

* * * * *

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

A practical discussion of the general characteristics of butter, and of all of the problems connected with its manufacture and marketing, together with a brief history of the product. Among the topics considered are the history of butter; composition and food value of butter; cleansing and care of dairy utensils; care of milk and cream; cream separation; grading milk and cream and neutralizing acidity; pasteurization; cream ripening; churning, washing, salting and packing butter; flavors of butter; storage of butter; marketing; whey butter, renovated and ladled butter; margarine, and testing.

THE MACMILLAN COMPANY

Publishers 64-66 Fifth Avenue New York

A Manual of Milk Products

BY W. A. STOCKING, JR.

Professor of Dairy Bacteriology in the New York State College of Agriculture at Cornell University

_$2.00_

This is the most recent addition to the Rural Manual Series under the editorship of L. H. Bailey. The work is intended to serve as a reference book covering the entire subject of milk and its products. There are chapters on The Chemical Composition of Milk, The Factors Which Influence Its Composition, Physical Properties, The Various Tests Used in the Study of Milk, The Production and Handling of Milk, Butter Making, The Cream Supply, Butter Making on the Farm, Cheese Making, and the Bacteriology of Dairy Products.

THE MACMILLAN COMPANY

Publishers 64-66 Fifth Avenue New York

The Modern Milk Problem

BY J. SCOTT MACNUTT

Lecturer on Public Health Service in the Massachusetts Institute of Technology

_With 16 plates and 22 illustrations. Cloth, 12mo, $2.00_

Notwithstanding the fact that the milk problem is constantly growing more acute in many parts of the United States, no book has thus far appeared treating, in a brief space, its main aspects and stressing the practical and economic as well as the sanitary factors involved. The present volume is designed to fill this obvious need by providing a convenient survey of a perplexing subject--not merely for health officials and milk inspectors, but also for dairy-men and city milk dealers, agricultural authorities, legislators charged with the framing of milk laws, inquiring consumers and members of organizations engaged in efforts to secure better milk supplies, physicians, and all others who are interested in the understanding and solution of the milk problem. The entire work is essentially practical and valuable as a constant reference.

THE MACMILLAN COMPANY

Publishers 64-66 Fifth Avenue New York

Cooperation: The Hope of the Consumer

BY EMERSON P. HARRIS

President of the Montclair Coöperative Society. With an Introduction by JOHN GRAHAM BROOKS.

_Cloth, 12mo_

The author's purpose has been to discuss coöperative purchasing, to show why it is desirable, to indicate the evils which it reforms, to present the operation of a coöperative store and to consider the difficulties which must be overcome.

The titles of the four parts into which this work is divided are as follows: The Failure of Our Middlemanism, Reasons and the Remedy, Practical Coöperation, Background and Outlook.

The Marketing of Farm Products

BY L. D. H. WELD

_$1.60_

This book aims to set forth the fundamental principles of market distribution as applied to the marketing of agricultural products. It begins by pointing out the place that marketing occupies in the general field of economics, and by applying accepted economic principles to the marketing process. It then explains the general organization and methods of marketing, beginning with marketing at country points, and passes on to a description of the methods and functions of the various classes of wholesale dealers. After describing the factors affecting the cost of marketing, illustrated by data concerning the marketing of certain specific products, a number of special problems are treated, such as price quotations, future trading, inspection and grading, public markets, coöperative marketing, etc.

THE MACMILLAN COMPANY

Publishers 64-66 Fifth Avenue New York

+----------------------------------------------------------------+
| Transcriber's note: |
| |
| The original text contains a large number of words which occur |
| in hyphenated and spaced forms with comparable frequency. Such |
| inconsistencies have been retained in this version. |
+----------------------------------------------------------------+