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.