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.