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.