Sammis, J. L., S. K. Suzuki and F. W. Laabs, 33. Sammis' method, 229. Sap sago, 294. Schenk, C., 165. Schmidt-Nielson, S., 36, 39. Schmierkäse, 90. Schroeder, E. C., 99. Schweitzer cheese, 276. Score-card, for Brick, 169. for Cheddar, 271. for Limburger, 146. for starter, 51. for Swiss, 287. Sediment test, 27, 28. Semi-hard cheeses, 149-171. Setting, 71. Shaw, R. H. (and C. H. Eckles), 7. Sheep's milk, 151, 152. Sheep's milk cheese, 150. Sheldon, J. P., 161. Shot-gun cans, 97. Size factor in ripening, 263. Skim cheese, 89, 361, 366. bacteria, 134-147. Cheddar, 241-246. Neufchâtel, 105, 107. ripened by molds, 111. Soft cheeses, 82-83, 86. Solids not fat, 335-337. Speed knife, 217. Spiro, K., 36, 39. Square cream, 109. Standards, 359. Starter, 42. amount to use, 52. care of milk for, 47. commercial, 43. containers for, 45. for Brick, 165. for Camembert, 121. for Cheddar, 189. for Neufchâtel, 99. for Roquefort, 153. for Swiss, 279. handling, 42-50. lot-card for, 53. "mother," 47 natural, 42. pasteurization of, 45. propagation of, 46-48. qualities of, 50. score-card for, 51. Startoline, 47. State brands, 360. Stevenson, C., 29. Stilton cheese, 161-163. Stirred curd cheese, 232. Stocking, W. A., Jr., 22, 23, 25. Storage of cheese, 103. Streptococcus lacticus, 41. Streptothrix-actinomyces group, 21. Succinic acid, 254. Suzuki, S. K., 247. Sweet curd cheese, 236. Swiss cheese, 80, 86, 173, 276-288, 358, 366, 368, 371. block, 278. breaking, 281. composition, 287. curing, 283. cutting, 280. drum, 278. eyes in, 283-285. factories, 276-278. making process, 280-283. pressing, 282. quality in, 286. rennet for, 279. salting, 283. score-card for, 287. starter for, 279. testing, Chapter XIX, 327. Swiss harp, 278. Tests, acid, 60, 61. Babcock, 327-334. casein, 334. curd, 26. fat, 327. fermentation, 26. Hart, 334. hot-iron, 201. lactometer, 335-337. moisture in cheese, 337-342. rennet, 62. sediment, 27, 28. solids not fat, 335-337. Troy's moisture, 337-342. Thom, C., 117, 154, 155, 158, 372. Thom, C., and S. H. Ayers, 21. Thom, C., and J. N. Currie, 156. Thom, C., J. N. Currie, and K. J. Matheson, 116, 152. Thom, C., and K. J. Matheson, 149. Tinfoil wrapping, 145. Todd, A., and E. C. V. Cornish, 29. Tolstrup, R. M., 91. Trappist, 169. Trier, 272. Troy, H. C., 337. Trypsin, 30. Twins, 230. Tyrein, 35. U. S. Census Report, quoted, 317, 318 to 322. U. S. Dept. Agr. Yearbooks, quoted, 326. U. S. Treasury Dept. Hygienic Laboratory Bulletin, 22. Utensils, 24. Valerianic acid in cheese, 136. Van Dam, W., 29, 36, 39. Van Eyck Machine Co., 98.