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.