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.