id	sid	tid	token	lemma	pos
40318	1	1	Transcriber	Transcriber	NNP
40318	1	2	's	's	POS
40318	1	3	note	note	NN
40318	1	4	:	:	:
40318	1	5	Text	text	NN
40318	1	6	enclosed	enclose	VBN
40318	1	7	by	by	IN
40318	1	8	underscores	underscore	NNS
40318	1	9	is	be	VBZ
40318	1	10	in	in	IN
40318	1	11	italics	italic	NNS
40318	1	12	(	(	-LRB-
40318	1	13	_	_	NNP
40318	1	14	italics	italic	NNS
40318	1	15	_	_	NNP
40318	1	16	)	)	-RRB-
40318	1	17	.	.	.
40318	2	1	Text	text	NN
40318	2	2	enclosed	enclose	VBN
40318	2	3	by	by	IN
40318	2	4	plus	plus	CC
40318	2	5	signs	sign	NNS
40318	2	6	is	be	VBZ
40318	2	7	in	in	IN
40318	2	8	bold	bold	JJ
40318	2	9	face	face	NN
40318	2	10	(	(	-LRB-
40318	2	11	+	+	CC
40318	2	12	bold+	bold+	NNP
40318	2	13	)	)	-RRB-
40318	2	14	.	.	.
40318	3	1	THE	the	DT
40318	3	2	BOOK	BOOK	NNP
40318	3	3	OF	of	IN
40318	3	4	CHEESE	cheese	NN
40318	3	5	*	*	NFP
40318	3	6	*	*	NFP
40318	3	7	*	*	NFP
40318	3	8	*	*	NFP
40318	3	9	*	*	NFP
40318	3	10	The	the	DT
40318	3	11	Rural	Rural	NNP
40318	3	12	Text	Text	NNP
40318	3	13	-	-	HYPH
40318	3	14	Book	Book	NNP
40318	3	15	Series	Series	NNP
40318	3	16	EDITED	edit	VBN
40318	3	17	BY	by	IN
40318	3	18	L.	L.	NNP
40318	3	19	H.	H.	NNP
40318	3	20	BAILEY	BAILEY	NNP
40318	3	21	_	_	NNP
40318	3	22	Carleton	Carleton	NNP
40318	3	23	_	_	NNP
40318	3	24	:	:	:
40318	3	25	THE	the	DT
40318	3	26	SMALL	SMALL	NNP
40318	3	27	GRAINS	GRAINS	NNPS
40318	3	28	.	.	.
40318	4	1	_	_	NNP
40318	4	2	B.	B.	NNP
40318	5	1	M.	M.	NNP
40318	5	2	Duggar	Duggar	NNP
40318	5	3	_	_	NNP
40318	5	4	:	:	:
40318	5	5	THE	the	DT
40318	5	6	PHYSIOLOGY	PHYSIOLOGY	NNP
40318	5	7	OF	of	IN
40318	5	8	PLANT	PLANT	NNP
40318	5	9	PRODUCTION	production	NN
40318	5	10	.	.	.
40318	6	1	_	_	NNP
40318	6	2	J.	J.	NNP
40318	7	1	F.	F.	NNP
40318	7	2	Duggar	Duggar	NNP
40318	7	3	_	_	NNP
40318	7	4	:	:	:
40318	7	5	SOUTHERN	SOUTHERN	NNP
40318	7	6	FIELD	field	NN
40318	7	7	CROPS	crop	NNS
40318	7	8	.	.	.
40318	8	1	_	_	NNP
40318	8	2	Gay	Gay	NNP
40318	8	3	_	_	NNP
40318	8	4	:	:	:
40318	8	5	BREEDS	BREEDS	NNP
40318	8	6	OF	of	IN
40318	8	7	LIVE	LIVE	NNP
40318	8	8	-	-	HYPH
40318	8	9	STOCK	stock	NN
40318	8	10	.	.	.
40318	9	1	_	_	NNP
40318	9	2	Gay	Gay	NNP
40318	9	3	_	_	NNP
40318	9	4	:	:	:
40318	9	5	PRINCIPLES	PRINCIPLES	NNP
40318	9	6	AND	and	CC
40318	9	7	PRACTICE	practice	NN
40318	9	8	OF	of	IN
40318	9	9	JUDGING	JUDGING	NNS
40318	9	10	LIVE	live	NN
40318	9	11	-	-	HYPH
40318	9	12	STOCK	stock	NN
40318	9	13	.	.	.
40318	10	1	_	_	NNP
40318	10	2	Goff	Goff	NNP
40318	10	3	_	_	NNP
40318	10	4	:	:	:
40318	10	5	PRINCIPLES	principles	NN
40318	10	6	OF	of	IN
40318	10	7	PLANT	plant	NN
40318	10	8	CULTURE	culture	NN
40318	10	9	.	.	.
40318	11	1	_	_	NNP
40318	11	2	Guthrie	Guthrie	NNP
40318	11	3	_	_	NNP
40318	11	4	:	:	:
40318	11	5	BOOK	BOOK	NNP
40318	11	6	OF	of	IN
40318	11	7	BUTTER	butter	NN
40318	11	8	.	.	.
40318	12	1	_	_	NNP
40318	12	2	Harper	Harper	NNP
40318	12	3	_	_	NNP
40318	12	4	:	:	:
40318	12	5	ANIMAL	ANIMAL	NNP
40318	12	6	HUSBANDRY	husbandry	NN
40318	12	7	FOR	for	IN
40318	12	8	SCHOOLS	school	NNS
40318	12	9	.	.	.
40318	13	1	_	_	NNP
40318	13	2	Harris	Harris	NNP
40318	13	3	and	and	CC
40318	13	4	Stewart	Stewart	NNP
40318	13	5	_	_	NNP
40318	13	6	:	:	:
40318	13	7	PRINCIPLES	principles	NN
40318	13	8	OF	of	IN
40318	13	9	AGRONOMY	agronomy	NN
40318	13	10	.	.	.
40318	14	1	_	_	NNP
40318	14	2	Hitchcock	Hitchcock	NNP
40318	14	3	_	_	NNP
40318	14	4	:	:	:
40318	14	5	TEXT	text	NN
40318	14	6	-	-	HYPH
40318	14	7	BOOK	BOOK	NNP
40318	14	8	OF	of	IN
40318	14	9	GRASSES	grass	NNS
40318	14	10	.	.	.
40318	15	1	_	_	NNP
40318	15	2	Jeffery	Jeffery	NNP
40318	15	3	_	_	NNP
40318	15	4	:	:	:
40318	15	5	TEXT	text	NN
40318	15	6	-	-	HYPH
40318	15	7	BOOK	BOOK	NNP
40318	15	8	OF	of	IN
40318	15	9	LAND	LAND	NNP
40318	15	10	DRAINAGE	DRAINAGE	NNP
40318	15	11	.	.	.
40318	16	1	_	_	NNP
40318	16	2	Jordan	Jordan	NNP
40318	16	3	_	_	NNP
40318	16	4	:	:	:
40318	16	5	FEEDING	feeding	NN
40318	16	6	OF	of	IN
40318	16	7	ANIMALS	animal	NNS
40318	16	8	.	.	.
40318	17	1	Revised	revise	VBN
40318	17	2	.	.	.
40318	18	1	_	_	NNP
40318	18	2	Livingston	Livingston	NNP
40318	18	3	_	_	NNP
40318	18	4	:	:	:
40318	18	5	FIELD	field	NN
40318	18	6	CROP	crop	NN
40318	18	7	PRODUCTION	production	NN
40318	18	8	.	.	.
40318	19	1	_	_	NNP
40318	19	2	Lyon	Lyon	NNP
40318	19	3	_	_	NNP
40318	19	4	:	:	:
40318	19	5	SOILS	SOILS	NNP
40318	19	6	AND	and	CC
40318	19	7	FERTILIZERS	FERTILIZERS	NNPS
40318	19	8	.	.	.
40318	20	1	_	_	NNP
40318	20	2	Lyon	Lyon	NNP
40318	20	3	,	,	,
40318	20	4	Fippin	Fippin	NNP
40318	20	5	and	and	CC
40318	20	6	Buckman	Buckman	NNP
40318	20	7	_	_	NNP
40318	20	8	:	:	:
40318	20	9	SOILS	SOILS	NNP
40318	20	10	,	,	,
40318	20	11	THEIR	THEIR	NNP
40318	20	12	PROPERTIES	PROPERTIES	NNP
40318	20	13	AND	and	CC
40318	20	14	MANAGEMENT	MANAGEMENT	NNP
40318	20	15	.	.	.
40318	21	1	_	_	NNP
40318	21	2	Mann	Mann	NNP
40318	21	3	_	_	NNP
40318	21	4	:	:	:
40318	21	5	BEGINNINGS	BEGINNINGS	NNP
40318	21	6	IN	in	IN
40318	21	7	AGRICULTURE	agriculture	NN
40318	21	8	.	.	.
40318	22	1	_	_	NNP
40318	22	2	Montgomery	Montgomery	NNP
40318	22	3	_	_	NNP
40318	22	4	:	:	:
40318	22	5	THE	the	DT
40318	22	6	CORN	CORN	NNS
40318	22	7	CROPS	crop	NNS
40318	22	8	.	.	.
40318	23	1	_	_	NNP
40318	23	2	Morgan	Morgan	NNP
40318	23	3	_	_	NNP
40318	23	4	:	:	:
40318	23	5	FIELD	field	NN
40318	23	6	CROPS	crop	NNS
40318	23	7	FOR	for	IN
40318	23	8	THE	the	DT
40318	23	9	COTTON	COTTON	NNP
40318	23	10	-	-	HYPH
40318	23	11	BELT	BELT	NNP
40318	23	12	.	.	.
40318	24	1	_	_	NNP
40318	24	2	Mumford	Mumford	NNP
40318	24	3	_	_	NNP
40318	24	4	.	.	.
40318	25	1	THE	the	DT
40318	25	2	BREEDING	breeding	NN
40318	25	3	OF	of	IN
40318	25	4	ANIMALS	animal	NNS
40318	25	5	.	.	.
40318	26	1	_	_	NNP
40318	26	2	Piper	Piper	NNP
40318	26	3	_	_	NNP
40318	26	4	:	:	:
40318	26	5	FORAGE	forage	NN
40318	26	6	PLANTS	plant	NNS
40318	26	7	AND	and	CC
40318	26	8	THEIR	their	NN
40318	26	9	CULTURE	culture	NN
40318	26	10	.	.	.
40318	27	1	_	_	NNP
40318	27	2	Sampson	Sampson	NNP
40318	27	3	_	_	NNP
40318	27	4	:	:	:
40318	27	5	EFFECTIVE	EFFECTIVE	NNP
40318	27	6	FARMING	farm	VBN
40318	27	7	.	.	.
40318	28	1	_	_	NNP
40318	28	2	Thom	Thom	NNP
40318	28	3	_	_	NNP
40318	28	4	and	and	CC
40318	28	5	_	_	NNP
40318	28	6	Fisk	Fisk	NNP
40318	28	7	_	_	NNP
40318	28	8	:	:	:
40318	28	9	THE	the	DT
40318	28	10	BOOK	BOOK	NNP
40318	28	11	OF	of	IN
40318	28	12	CHEESE	cheese	NN
40318	28	13	.	.	.
40318	29	1	_	_	NNP
40318	29	2	Warren	Warren	NNP
40318	29	3	_	_	NNP
40318	29	4	:	:	:
40318	29	5	THE	the	DT
40318	29	6	ELEMENTS	ELEMENTS	NNP
40318	29	7	OF	of	IN
40318	29	8	AGRICULTURE	agriculture	NN
40318	29	9	.	.	.
40318	30	1	_	_	NNP
40318	30	2	Warren	Warren	NNP
40318	30	3	_	_	NNP
40318	30	4	:	:	:
40318	30	5	FARM	FARM	NNP
40318	30	6	MANAGEMENT	MANAGEMENT	NNP
40318	30	7	.	.	.
40318	31	1	_	_	NNP
40318	31	2	Wheeler	Wheeler	NNP
40318	31	3	_	_	NNP
40318	31	4	:	:	:
40318	31	5	MANURES	MANURES	NNP
40318	31	6	AND	and	CC
40318	31	7	FERTILIZERS	fertilizer	NNS
40318	31	8	.	.	.
40318	32	1	_	_	NNP
40318	32	2	White	White	NNP
40318	32	3	_	_	NNP
40318	32	4	:	:	:
40318	32	5	PRINCIPLES	principles	NN
40318	32	6	OF	of	IN
40318	32	7	FLORICULTURE	floriculture	NN
40318	32	8	.	.	.
40318	33	1	_	_	NNP
40318	33	2	Widtsoe	Widtsoe	NNP
40318	33	3	_	_	NNP
40318	33	4	:	:	:
40318	33	5	PRINCIPLES	principles	NN
40318	33	6	OF	of	IN
40318	33	7	IRRIGATION	irrigation	NN
40318	33	8	PRACTICE	practice	NN
40318	33	9	.	.	.
40318	34	1	*	*	NFP
40318	34	2	*	*	NFP
40318	34	3	*	*	NFP
40318	34	4	*	*	NFP
40318	34	5	*	*	NFP
40318	34	6	[	[	-LRB-
40318	34	7	Illustration	illustration	NN
40318	34	8	:	:	:
40318	34	9	FIG	FIG	NNP
40318	34	10	.	.	.
40318	35	1	1.--A	1.--a	CD
40318	35	2	cheese	cheese	NN
40318	35	3	laboratory	laboratory	NN
40318	35	4	in	in	IN
40318	35	5	the	the	DT
40318	35	6	New	New	NNP
40318	35	7	York	York	NNP
40318	35	8	State	State	NNP
40318	35	9	College	College	NNP
40318	35	10	of	of	IN
40318	35	11	Agriculture	Agriculture	NNP
40318	35	12	at	at	IN
40318	35	13	Cornell	Cornell	NNP
40318	35	14	University	University	NNP
40318	35	15	.	.	.
40318	35	16	]	]	-RRB-
40318	36	1	THE	the	DT
40318	36	2	BOOK	BOOK	NNP
40318	36	3	OF	of	IN
40318	36	4	CHEESE	cheese	NN
40318	36	5	by	by	IN
40318	36	6	CHARLES	CHARLES	NNP
40318	36	7	THOM	THOM	NNP
40318	36	8	Investigator	Investigator	NNP
40318	36	9	in	in	IN
40318	36	10	Cheese	Cheese	NNP
40318	36	11	,	,	,
40318	36	12	Formerly	formerly	RB
40318	36	13	at	at	IN
40318	36	14	Connecticut	Connecticut	NNP
40318	36	15	Agricultural	Agricultural	NNP
40318	36	16	College	College	NNP
40318	36	17	and	and	CC
40318	36	18	WALTER	WALTER	NNP
40318	36	19	W.	W.	NNP
40318	36	20	FISK	FISK	NNP
40318	36	21	Assistant	Assistant	NNP
40318	36	22	Professor	Professor	NNP
40318	36	23	of	of	IN
40318	36	24	Dairy	Dairy	NNP
40318	36	25	Industry	Industry	NNP
40318	36	26	(	(	-LRB-
40318	36	27	Cheese	Cheese	NNP
40318	36	28	-	-	HYPH
40318	36	29	Making	making	NN
40318	36	30	)	)	-RRB-
40318	36	31	,	,	,
40318	36	32	New	New	NNP
40318	36	33	York	York	NNP
40318	36	34	State	State	NNP
40318	36	35	College	College	NNP
40318	36	36	of	of	IN
40318	36	37	Agriculture	Agriculture	NNP
40318	36	38	at	at	IN
40318	36	39	Cornell	Cornell	NNP
40318	36	40	University	University	NNP
40318	36	41	New	New	NNP
40318	36	42	York	York	NNP
40318	36	43	The	the	DT
40318	36	44	Macmillan	Macmillan	NNP
40318	36	45	Company	Company	NNP
40318	36	46	1918	1918	CD
40318	36	47	All	all	DT
40318	36	48	rights	right	NNS
40318	36	49	reserved	reserve	VBN
40318	36	50	Copyright	copyright	NN
40318	36	51	,	,	,
40318	36	52	1918	1918	CD
40318	36	53	,	,	,
40318	36	54	By	by	IN
40318	36	55	the	the	DT
40318	36	56	Macmillan	Macmillan	NNP
40318	36	57	Company	Company	NNP
40318	36	58	.	.	.
40318	37	1	Set	Set	VBN
40318	37	2	up	up	RP
40318	37	3	and	and	CC
40318	37	4	electrotyped	electrotype	VBD
40318	37	5	.	.	.
40318	38	1	Published	publish	VBN
40318	38	2	July	July	NNP
40318	38	3	,	,	,
40318	38	4	1918	1918	CD
40318	38	5	.	.	.
40318	39	1	Norwood	Norwood	NNP
40318	39	2	Press	Press	NNP
40318	39	3	J.	J.	NNP
40318	39	4	S.	S.	NNP
40318	39	5	Cushing	Cushing	NNP
40318	39	6	Co.--Berwick	Co.--Berwick	NNP
40318	39	7	&	&	CC
40318	39	8	Smith	Smith	NNP
40318	39	9	Co.	Co.	NNP
40318	39	10	Norwood	Norwood	NNP
40318	39	11	,	,	,
40318	39	12	Mass.	Massachusetts	NNP
40318	39	13	,	,	,
40318	39	14	U.S.A.	U.S.A.	NNP
40318	40	1	PREFACE	preface	VB
40318	40	2	Certain	certain	JJ
40318	40	3	products	product	NNS
40318	40	4	we	-PRON-	PRP
40318	40	5	associate	associate	VBP
40318	40	6	with	with	IN
40318	40	7	the	the	DT
40318	40	8	manufactures	manufacture	NNS
40318	40	9	of	of	IN
40318	40	10	the	the	DT
40318	40	11	household	household	NN
40318	40	12	,	,	,
40318	40	13	so	so	RB
40318	40	14	familiar	familiar	JJ
40318	40	15	and	and	CC
40318	40	16	of	of	IN
40318	40	17	such	such	JJ
40318	40	18	long	long	JJ
40318	40	19	standing	standing	NN
40318	40	20	that	that	WDT
40318	40	21	we	-PRON-	PRP
40318	40	22	do	do	VBP
40318	40	23	not	not	RB
40318	40	24	think	think	VB
40318	40	25	of	of	IN
40318	40	26	them	-PRON-	PRP
40318	40	27	as	as	IN
40318	40	28	requiring	require	VBG
40318	40	29	investigation	investigation	NN
40318	40	30	or	or	CC
40318	40	31	any	any	DT
40318	40	32	special	special	JJ
40318	40	33	support	support	NN
40318	40	34	of	of	IN
40318	40	35	science	science	NN
40318	40	36	.	.	.
40318	41	1	The	the	DT
40318	41	2	older	old	JJR
40318	41	3	ones	one	NNS
40318	41	4	of	of	IN
40318	41	5	us	-PRON-	PRP
40318	41	6	look	look	VBP
40318	41	7	back	back	RB
40318	41	8	on	on	IN
40318	41	9	cheese	cheese	NN
40318	41	10	as	as	IN
40318	41	11	an	an	DT
40318	41	12	ancient	ancient	JJ
40318	41	13	home	home	NN
40318	41	14	product	product	NN
40318	41	15	;	;	:
40318	41	16	yet	yet	CC
40318	41	17	the	the	DT
40318	41	18	old	old	JJ
40318	41	19	-	-	HYPH
40318	41	20	fashioned	fashioned	JJ
40318	41	21	hard	hard	JJ
40318	41	22	strong	strong	JJ
40318	41	23	kind	kind	NN
40318	41	24	has	have	VBZ
40318	41	25	given	give	VBN
40318	41	26	place	place	NN
40318	41	27	to	to	IN
40318	41	28	many	many	JJ
40318	41	29	named	name	VBN
40318	41	30	varieties	variety	NNS
40318	41	31	,	,	,
40318	41	32	some	some	DT
40318	41	33	of	of	IN
40318	41	34	them	-PRON-	PRP
40318	41	35	bearing	bear	VBG
40318	41	36	little	little	JJ
40318	41	37	resemblance	resemblance	NN
40318	41	38	to	to	IN
40318	41	39	the	the	DT
40318	41	40	product	product	NN
40318	41	41	of	of	IN
40318	41	42	the	the	DT
40318	41	43	kitchen	kitchen	NN
40318	41	44	and	and	CC
40318	41	45	the	the	DT
40318	41	46	buttery	buttery	NN
40318	41	47	.	.	.
40318	42	1	We	-PRON-	PRP
40318	42	2	have	have	VBP
40318	42	3	analyzed	analyze	VBN
40318	42	4	the	the	DT
40318	42	5	processes	process	NNS
40318	42	6	;	;	,
40318	42	7	discovered	discover	VBD
40318	42	8	microorganisms	microorganism	NNS
40318	42	9	that	that	WDT
40318	42	10	hinder	hinder	VBP
40318	42	11	or	or	CC
40318	42	12	help	help	NN
40318	42	13	;	;	,
40318	42	14	perfected	perfect	VBN
40318	42	15	devices	device	NNS
40318	42	16	and	and	CC
40318	42	17	machines	machine	NNS
40318	42	18	;	;	,
40318	42	19	devised	devise	VBN
40318	42	20	tests	test	NNS
40318	42	21	of	of	IN
40318	42	22	many	many	JJ
40318	42	23	kinds	kind	NNS
40318	42	24	;	;	,
40318	42	25	studied	study	VBD
40318	42	26	the	the	DT
40318	42	27	chemistry	chemistry	NN
40318	42	28	;	;	,
40318	42	29	developed	develop	VBN
40318	42	30	markets	market	NNS
40318	42	31	for	for	IN
40318	42	32	standardized	standardized	JJ
40318	42	33	commodities	commodity	NNS
40318	42	34	.	.	.
40318	43	1	Here	here	RB
40318	43	2	is	be	VBZ
40318	43	3	one	one	CD
40318	43	4	of	of	IN
40318	43	5	the	the	DT
40318	43	6	old	old	JJ
40318	43	7	established	established	JJ
40318	43	8	farm	farm	NN
40318	43	9	industries	industry	NNS
40318	43	10	that	that	IN
40318	43	11	within	within	IN
40318	43	12	a	a	DT
40318	43	13	generation	generation	NN
40318	43	14	has	have	VBZ
40318	43	15	passed	pass	VBN
40318	43	16	from	from	IN
40318	43	17	the	the	DT
40318	43	18	housewife	housewife	NN
40318	43	19	and	and	CC
40318	43	20	the	the	DT
40318	43	21	home	home	NN
40318	43	22	-	-	HYPH
40318	43	23	made	make	VBN
40318	43	24	hand	hand	NN
40318	43	25	press	press	NN
40318	43	26	to	to	IN
40318	43	27	highly	highly	RB
40318	43	28	perfected	perfect	VBN
40318	43	29	factory	factory	NN
40318	43	30	processes	process	NNS
40318	43	31	employing	employ	VBG
40318	43	32	skilled	skilled	JJ
40318	43	33	service	service	NN
40318	43	34	and	and	CC
40318	43	35	handling	handle	VBG
40318	43	36	milk	milk	NN
40318	43	37	by	by	IN
40318	43	38	the	the	DT
40318	43	39	many	many	JJ
40318	43	40	tons	ton	NNS
40318	43	41	from	from	IN
40318	43	42	whole	whole	JJ
40318	43	43	communities	community	NNS
40318	43	44	of	of	IN
40318	43	45	cows	cow	NNS
40318	43	46	.	.	.
40318	44	1	This	this	DT
40318	44	2	is	be	VBZ
40318	44	3	an	an	DT
40318	44	4	example	example	NN
40318	44	5	of	of	IN
40318	44	6	the	the	DT
40318	44	7	great	great	JJ
40318	44	8	changes	change	NNS
40318	44	9	in	in	IN
40318	44	10	agricultural	agricultural	JJ
40318	44	11	practice	practice	NN
40318	44	12	.	.	.
40318	45	1	Cheese	cheese	NN
40318	45	2	-	-	HYPH
40318	45	3	making	making	NN
40318	45	4	is	be	VBZ
40318	45	5	now	now	RB
40318	45	6	a	a	DT
40318	45	7	piece	piece	NN
40318	45	8	of	of	IN
40318	45	9	applied	applied	JJ
40318	45	10	science	science	NN
40318	45	11	;	;	:
40318	45	12	many	many	JJ
40318	45	13	students	student	NNS
40318	45	14	in	in	IN
40318	45	15	the	the	DT
40318	45	16	colleges	college	NNS
40318	45	17	are	be	VBP
40318	45	18	studying	study	VBG
40318	45	19	the	the	DT
40318	45	20	subject	subject	NN
40318	45	21	;	;	:
40318	45	22	no	no	DT
40318	45	23	one	one	PRP
40318	45	24	would	would	MD
40318	45	25	think	think	VB
40318	45	26	of	of	IN
40318	45	27	undertaking	undertake	VBG
40318	45	28	it	-PRON-	PRP
40318	45	29	in	in	IN
40318	45	30	the	the	DT
40318	45	31	old	old	JJ
40318	45	32	way	way	NN
40318	45	33	:	:	:
40318	45	34	for	for	IN
40318	45	35	these	these	DT
40318	45	36	reasons	reason	NNS
40318	45	37	this	this	DT
40318	45	38	book	book	NN
40318	45	39	is	be	VBZ
40318	45	40	written	write	VBN
40318	45	41	.	.	.
40318	46	1	This	this	DT
40318	46	2	book	book	NN
40318	46	3	is	be	VBZ
40318	46	4	intended	intend	VBN
40318	46	5	as	as	IN
40318	46	6	a	a	DT
40318	46	7	guide	guide	NN
40318	46	8	in	in	IN
40318	46	9	the	the	DT
40318	46	10	interpretation	interpretation	NN
40318	46	11	of	of	IN
40318	46	12	the	the	DT
40318	46	13	processes	process	NNS
40318	46	14	of	of	IN
40318	46	15	making	make	VBG
40318	46	16	and	and	CC
40318	46	17	handling	handle	VBG
40318	46	18	a	a	DT
40318	46	19	series	series	NN
40318	46	20	of	of	IN
40318	46	21	important	important	JJ
40318	46	22	varieties	variety	NNS
40318	46	23	of	of	IN
40318	46	24	cheese	cheese	NN
40318	46	25	.	.	.
40318	47	1	The	the	DT
40318	47	2	kinds	kind	NNS
40318	47	3	here	here	RB
40318	47	4	considered	consider	VBN
40318	47	5	are	be	VBP
40318	47	6	those	those	DT
40318	47	7	made	make	VBN
40318	47	8	commercially	commercially	RB
40318	47	9	in	in	IN
40318	47	10	America	America	NNP
40318	47	11	,	,	,
40318	47	12	or	or	CC
40318	47	13	so	so	RB
40318	47	14	widely	widely	RB
40318	47	15	met	meet	VBN
40318	47	16	in	in	IN
40318	47	17	the	the	DT
40318	47	18	trade	trade	NN
40318	47	19	that	that	WDT
40318	47	20	some	some	DT
40318	47	21	knowledge	knowledge	NN
40318	47	22	of	of	IN
40318	47	23	them	-PRON-	PRP
40318	47	24	is	be	VBZ
40318	47	25	necessary	necessary	JJ
40318	47	26	.	.	.
40318	48	1	The	the	DT
40318	48	2	relation	relation	NN
40318	48	3	of	of	IN
40318	48	4	cheese	cheese	NN
40318	48	5	to	to	IN
40318	48	6	milk	milk	NN
40318	48	7	and	and	CC
40318	48	8	to	to	IN
40318	48	9	its	-PRON-	PRP$
40318	48	10	production	production	NN
40318	48	11	and	and	CC
40318	48	12	composition	composition	NN
40318	48	13	has	have	VBZ
40318	48	14	been	be	VBN
40318	48	15	presented	present	VBN
40318	48	16	in	in	IN
40318	48	17	so	so	RB
40318	48	18	far	far	RB
40318	48	19	as	as	IN
40318	48	20	required	require	VBN
40318	48	21	for	for	IN
40318	48	22	this	this	DT
40318	48	23	purpose	purpose	NN
40318	48	24	.	.	.
40318	49	1	The	the	DT
40318	49	2	principles	principle	NNS
40318	49	3	and	and	CC
40318	49	4	practices	practice	NNS
40318	49	5	underlying	underlie	VBG
40318	49	6	all	all	DT
40318	49	7	cheese	cheese	NN
40318	49	8	-	-	HYPH
40318	49	9	making	making	NN
40318	49	10	have	have	VBP
40318	49	11	been	be	VBN
40318	49	12	brought	bring	VBN
40318	49	13	together	together	RB
40318	49	14	into	into	IN
40318	49	15	a	a	DT
40318	49	16	chapter	chapter	NN
40318	49	17	on	on	IN
40318	49	18	curd	curd	NN
40318	49	19	-	-	HYPH
40318	49	20	making	making	NN
40318	49	21	.	.	.
40318	50	1	A	a	DT
40318	50	2	chapter	chapter	NN
40318	50	3	on	on	IN
40318	50	4	classification	classification	NN
40318	50	5	then	then	RB
40318	50	6	brings	bring	VBZ
40318	50	7	together	together	RB
40318	50	8	into	into	IN
40318	50	9	synoptical	synoptical	JJ
40318	50	10	form	form	NN
40318	50	11	our	-PRON-	PRP$
40318	50	12	knowledge	knowledge	NN
40318	50	13	of	of	IN
40318	50	14	groups	group	NNS
40318	50	15	of	of	IN
40318	50	16	varieties	variety	NNS
40318	50	17	.	.	.
40318	51	1	These	these	DT
40318	51	2	groups	group	NNS
40318	51	3	are	be	VBP
40318	51	4	then	then	RB
40318	51	5	discussed	discuss	VBN
40318	51	6	separately	separately	RB
40318	51	7	.	.	.
40318	52	1	The	the	DT
40318	52	2	problems	problem	NNS
40318	52	3	of	of	IN
40318	52	4	factory	factory	NN
40318	52	5	building	building	NN
40318	52	6	,	,	,
40318	52	7	factory	factory	NN
40318	52	8	organization	organization	NN
40318	52	9	,	,	,
40318	52	10	buying	buying	NN
40318	52	11	and	and	CC
40318	52	12	testing	testing	NN
40318	52	13	milk	milk	NN
40318	52	14	,	,	,
40318	52	15	and	and	CC
40318	52	16	the	the	DT
40318	52	17	proper	proper	JJ
40318	52	18	marketing	marketing	NN
40318	52	19	of	of	IN
40318	52	20	cheese	cheese	NN
40318	52	21	,	,	,
40318	52	22	are	be	VBP
40318	52	23	briefly	briefly	RB
40318	52	24	discussed	discuss	VBN
40318	52	25	.	.	.
40318	53	1	Such	such	PDT
40318	53	2	a	a	DT
40318	53	3	discussion	discussion	NN
40318	53	4	should	should	MD
40318	53	5	be	be	VB
40318	53	6	useful	useful	JJ
40318	53	7	to	to	IN
40318	53	8	the	the	DT
40318	53	9	student	student	NN
40318	53	10	,	,	,
40318	53	11	to	to	IN
40318	53	12	the	the	DT
40318	53	13	beginner	beginner	NN
40318	53	14	in	in	IN
40318	53	15	cheese	cheese	NN
40318	53	16	-	-	HYPH
40318	53	17	making	making	NN
40318	53	18	,	,	,
40318	53	19	as	as	IN
40318	53	20	a	a	DT
40318	53	21	reference	reference	NN
40318	53	22	book	book	NN
40318	53	23	on	on	IN
40318	53	24	many	many	JJ
40318	53	25	varieties	variety	NNS
40318	53	26	in	in	IN
40318	53	27	the	the	DT
40318	53	28	hands	hand	NNS
40318	53	29	of	of	IN
40318	53	30	makers	maker	NNS
40318	53	31	who	who	WP
40318	53	32	specialize	specialize	VBP
40318	53	33	in	in	IN
40318	53	34	single	single	JJ
40318	53	35	varieties	variety	NNS
40318	53	36	,	,	,
40318	53	37	and	and	CC
40318	53	38	to	to	IN
40318	53	39	the	the	DT
40318	53	40	housekeeper	housekeeper	NN
40318	53	41	or	or	CC
40318	53	42	teacher	teacher	NN
40318	53	43	of	of	IN
40318	53	44	domestic	domestic	JJ
40318	53	45	science	science	NN
40318	53	46	.	.	.
40318	54	1	The	the	DT
40318	54	2	material	material	NN
40318	54	3	has	have	VBZ
40318	54	4	been	be	VBN
40318	54	5	brought	bring	VBN
40318	54	6	together	together	RB
40318	54	7	from	from	IN
40318	54	8	the	the	DT
40318	54	9	experience	experience	NN
40318	54	10	of	of	IN
40318	54	11	the	the	DT
40318	54	12	writers	writer	NNS
40318	54	13	,	,	,
40318	54	14	supplemented	supplement	VBN
40318	54	15	by	by	IN
40318	54	16	free	free	JJ
40318	54	17	use	use	NN
40318	54	18	of	of	IN
40318	54	19	the	the	DT
40318	54	20	literature	literature	NN
40318	54	21	in	in	IN
40318	54	22	several	several	JJ
40318	54	23	languages	language	NNS
40318	54	24	.	.	.
40318	55	1	Standard	standard	JJ
40318	55	2	references	reference	NNS
40318	55	3	to	to	IN
40318	55	4	this	this	DT
40318	55	5	literature	literature	NN
40318	55	6	are	be	VBP
40318	55	7	added	add	VBN
40318	55	8	in	in	IN
40318	55	9	the	the	DT
40318	55	10	text	text	NN
40318	55	11	.	.	.
40318	56	1	No	no	DT
40318	56	2	introduction	introduction	NN
40318	56	3	to	to	IN
40318	56	4	the	the	DT
40318	56	5	subject	subject	NN
40318	56	6	of	of	IN
40318	56	7	cheese	cheese	NN
40318	56	8	should	should	MD
40318	56	9	fail	fail	VB
40318	56	10	to	to	TO
40318	56	11	mention	mention	VB
40318	56	12	the	the	DT
40318	56	13	work	work	NN
40318	56	14	of	of	IN
40318	56	15	J.	J.	NNP
40318	56	16	H.	H.	NNP
40318	56	17	Monrad	Monrad	NNP
40318	56	18	,	,	,
40318	56	19	who	who	WP
40318	56	20	has	have	VBZ
40318	56	21	recently	recently	RB
40318	56	22	passed	pass	VBN
40318	56	23	away	away	RB
40318	56	24	.	.	.
40318	57	1	Mr.	Mr.	NNP
40318	57	2	Monrad	Monrad	NNP
40318	57	3	never	never	RB
40318	57	4	collected	collect	VBD
40318	57	5	his	-PRON-	PRP$
40318	57	6	material	material	NN
40318	57	7	into	into	IN
40318	57	8	a	a	DT
40318	57	9	single	single	JJ
40318	57	10	publication	publication	NN
40318	57	11	,	,	,
40318	57	12	but	but	CC
40318	57	13	his	-PRON-	PRP$
40318	57	14	contributions	contribution	NNS
40318	57	15	to	to	IN
40318	57	16	cheese	cheese	NN
40318	57	17	-	-	HYPH
40318	57	18	making	make	VBG
40318	57	19	information	information	NN
40318	57	20	,	,	,
40318	57	21	scattered	scatter	VBN
40318	57	22	widely	widely	RB
40318	57	23	in	in	IN
40318	57	24	trade	trade	NN
40318	57	25	literature	literature	NN
40318	57	26	over	over	IN
40318	57	27	a	a	DT
40318	57	28	period	period	NN
40318	57	29	of	of	IN
40318	57	30	thirty	thirty	CD
40318	57	31	years	year	NNS
40318	57	32	,	,	,
40318	57	33	form	form	VB
40318	57	34	an	an	DT
40318	57	35	encyclopedia	encyclopedia	NN
40318	57	36	of	of	IN
40318	57	37	the	the	DT
40318	57	38	subject	subject	NN
40318	57	39	.	.	.
40318	58	1	Bulletins	bulletin	NNS
40318	58	2	of	of	IN
40318	58	3	the	the	DT
40318	58	4	Agricultural	Agricultural	NNP
40318	58	5	Experiment	Experiment	NNP
40318	58	6	Stations	Stations	NNPS
40318	58	7	and	and	CC
40318	58	8	United	United	NNP
40318	58	9	States	States	NNP
40318	58	10	Department	Department	NNP
40318	58	11	of	of	IN
40318	58	12	Agriculture	Agriculture	NNP
40318	58	13	have	have	VBP
40318	58	14	been	be	VBN
40318	58	15	quoted	quote	VBN
40318	58	16	extensively	extensively	RB
40318	58	17	,	,	,
40318	58	18	with	with	IN
40318	58	19	citation	citation	NN
40318	58	20	of	of	IN
40318	58	21	the	the	DT
40318	58	22	sources	source	NNS
40318	58	23	of	of	IN
40318	58	24	the	the	DT
40318	58	25	material	material	NN
40318	58	26	.	.	.
40318	59	1	Personal	personal	JJ
40318	59	2	assistance	assistance	NN
40318	59	3	from	from	IN
40318	59	4	Professor	Professor	NNP
40318	59	5	W.	W.	NNP
40318	59	6	A.	A.	NNP
40318	59	7	Stocking	Stocking	NNP
40318	59	8	and	and	CC
40318	59	9	other	other	JJ
40318	59	10	members	member	NNS
40318	59	11	of	of	IN
40318	59	12	the	the	DT
40318	59	13	Dairy	Dairy	NNP
40318	59	14	Department	Department	NNP
40318	59	15	of	of	IN
40318	59	16	Cornell	Cornell	NNP
40318	59	17	University	University	NNP
40318	59	18	,	,	,
40318	59	19	and	and	CC
40318	59	20	C.	C.	NNP
40318	59	21	F.	F.	NNP
40318	59	22	Doane	Doane	NNP
40318	59	23	of	of	IN
40318	59	24	the	the	DT
40318	59	25	United	United	NNP
40318	59	26	States	States	NNP
40318	59	27	Department	Department	NNP
40318	59	28	of	of	IN
40318	59	29	Agriculture	Agriculture	NNP
40318	59	30	,	,	,
40318	59	31	is	be	VBZ
40318	59	32	gladly	gladly	RB
40318	59	33	acknowledged	acknowledge	VBN
40318	59	34	.	.	.
40318	60	1	Students	student	NNS
40318	60	2	can	can	MD
40318	60	3	not	not	RB
40318	60	4	learn	learn	VB
40318	60	5	out	out	IN
40318	60	6	of	of	IN
40318	60	7	books	book	NNS
40318	60	8	to	to	TO
40318	60	9	make	make	VB
40318	60	10	cheese	cheese	NN
40318	60	11	.	.	.
40318	61	1	They	-PRON-	PRP
40318	61	2	may	may	MD
40318	61	3	,	,	,
40318	61	4	however	however	RB
40318	61	5	,	,	,
40318	61	6	be	be	VB
40318	61	7	aided	aid	VBN
40318	61	8	in	in	IN
40318	61	9	understanding	understand	VBG
40318	61	10	the	the	DT
40318	61	11	problems	problem	NNS
40318	61	12	from	from	IN
40318	61	13	such	such	JJ
40318	61	14	study	study	NN
40318	61	15	.	.	.
40318	62	1	To	to	TO
40318	62	2	make	make	VB
40318	62	3	cheese	cheese	NN
40318	62	4	successfully	successfully	RB
40318	62	5	they	-PRON-	PRP
40318	62	6	must	must	MD
40318	62	7	have	have	VB
40318	62	8	intimate	intimate	JJ
40318	62	9	personal	personal	JJ
40318	62	10	touch	touch	NN
40318	62	11	with	with	IN
40318	62	12	some	some	DT
40318	62	13	person	person	NN
40318	62	14	who	who	WP
40318	62	15	knows	know	VBZ
40318	62	16	cheese	cheese	NN
40318	62	17	.	.	.
40318	63	1	Sympathetic	sympathetic	JJ
40318	63	2	relations	relation	NNS
40318	63	3	with	with	IN
40318	63	4	such	such	PDT
40318	63	5	a	a	DT
40318	63	6	teacher	teacher	NN
40318	63	7	day	day	NN
40318	63	8	by	by	IN
40318	63	9	day	day	NN
40318	63	10	in	in	IN
40318	63	11	the	the	DT
40318	63	12	cheese	cheese	NN
40318	63	13	-	-	HYPH
40318	63	14	room	room	NN
40318	63	15	are	be	VBP
40318	63	16	essential	essential	JJ
40318	63	17	to	to	IN
40318	63	18	success	success	NN
40318	63	19	in	in	IN
40318	63	20	making	make	VBG
40318	63	21	cheese	cheese	NN
40318	63	22	which	which	WDT
40318	63	23	,	,	,
40318	63	24	at	at	IN
40318	63	25	its	-PRON-	PRP$
40318	63	26	best	good	JJS
40318	63	27	,	,	,
40318	63	28	is	be	VBZ
40318	63	29	one	one	CD
40318	63	30	of	of	IN
40318	63	31	the	the	DT
40318	63	32	most	most	RBS
40318	63	33	attractive	attractive	JJ
40318	63	34	of	of	IN
40318	63	35	food	food	NN
40318	63	36	-	-	HYPH
40318	63	37	products	product	NNS
40318	63	38	.	.	.
40318	64	1	THE	the	DT
40318	64	2	AUTHORS	author	NNS
40318	64	3	.	.	.
40318	65	1	TABLE	TABLE	NNS
40318	65	2	OF	of	IN
40318	65	3	CONTENTS	content	NNS
40318	65	4	CHAPTER	chapter	NN
40318	65	5	I	-PRON-	PRP
40318	65	6	PAGES	pages	VBP
40318	65	7	GENERAL	GENERAL	NNP
40318	65	8	STATEMENT	statement	NN
40318	65	9	ON	on	IN
40318	65	10	CHEESE	CHEESE	NNP
40318	65	11	1	1	CD
40318	65	12	-	-	SYM
40318	65	13	4	4	CD
40318	65	14	Nature	nature	NN
40318	65	15	of	of	IN
40318	65	16	cheese	cheese	NN
40318	65	17	,	,	,
40318	65	18	1	1	CD
40318	65	19	;	;	:
40318	65	20	Cheese	cheese	NN
40318	65	21	-	-	HYPH
40318	65	22	making	making	NN
40318	65	23	as	as	IN
40318	65	24	an	an	DT
40318	65	25	art	art	NN
40318	65	26	,	,	,
40318	65	27	2	2	CD
40318	65	28	;	;	:
40318	65	29	Cheese	cheese	NN
40318	65	30	-	-	HYPH
40318	65	31	making	making	NN
40318	65	32	as	as	IN
40318	65	33	a	a	DT
40318	65	34	science	science	NN
40318	65	35	,	,	,
40318	65	36	3	3	CD
40318	65	37	;	;	:
40318	65	38	Problems	problem	NNS
40318	65	39	in	in	IN
40318	65	40	cheese	cheese	NN
40318	65	41	-	-	HYPH
40318	65	42	making	making	NN
40318	65	43	,	,	,
40318	65	44	4	4	CD
40318	65	45	;	;	:
40318	65	46	History	history	NN
40318	65	47	,	,	,
40318	65	48	5	5	CD
40318	65	49	.	.	.
40318	66	1	CHAPTER	CHAPTER	NNP
40318	66	2	II	II	NNP
40318	66	3	THE	the	DT
40318	66	4	MILK	milk	NN
40318	66	5	IN	in	IN
40318	66	6	ITS	its	PRP$
40318	66	7	RELATION	relation	NN
40318	66	8	TO	to	IN
40318	66	9	CHEESE	CHEESE	NNP
40318	66	10	5	5	CD
40318	66	11	-	-	SYM
40318	66	12	28	28	CD
40318	66	13	Factors	factor	NNS
40318	66	14	affecting	affect	VBG
40318	66	15	the	the	DT
40318	66	16	quality	quality	NN
40318	66	17	,	,	,
40318	66	18	6	6	CD
40318	66	19	;	;	:
40318	66	20	Chemical	Chemical	NNP
40318	66	21	composition	composition	NN
40318	66	22	,	,	,
40318	66	23	7	7	CD
40318	66	24	;	;	:
40318	66	25	Factors	factor	NNS
40318	66	26	causing	cause	VBG
40318	66	27	variation	variation	NN
40318	66	28	in	in	IN
40318	66	29	composition	composition	NN
40318	66	30	,	,	,
40318	66	31	8	8	CD
40318	66	32	;	;	:
40318	66	33	Milk	milk	NN
40318	66	34	constituents	constituent	NNS
40318	66	35	,	,	,
40318	66	36	9	9	CD
40318	66	37	;	;	:
40318	66	38	Water	Water	NNP
40318	66	39	,	,	,
40318	66	40	10	10	CD
40318	66	41	;	;	:
40318	66	42	Fat	fat	NN
40318	66	43	,	,	,
40318	66	44	11	11	CD
40318	66	45	;	;	:
40318	66	46	Casein	Casein	NNP
40318	66	47	,	,	,
40318	66	48	12	12	CD
40318	66	49	;	;	:
40318	66	50	Milk	milk	NN
40318	66	51	-	-	HYPH
40318	66	52	sugar	sugar	NN
40318	66	53	,	,	,
40318	66	54	13	13	CD
40318	66	55	;	;	:
40318	66	56	Albumin	Albumin	NNP
40318	66	57	,	,	,
40318	66	58	14	14	CD
40318	66	59	;	;	:
40318	66	60	Ash	Ash	NNP
40318	66	61	,	,	,
40318	66	62	15	15	CD
40318	66	63	;	;	:
40318	66	64	Enzymes	enzyme	NNS
40318	66	65	,	,	,
40318	66	66	16	16	CD
40318	66	67	;	;	:
40318	66	68	The	the	DT
40318	66	69	flavor	flavor	NN
40318	66	70	of	of	IN
40318	66	71	feeds	feed	NNS
40318	66	72	eaten	eat	VBN
40318	66	73	by	by	IN
40318	66	74	the	the	DT
40318	66	75	cow	cow	NN
40318	66	76	,	,	,
40318	66	77	17	17	CD
40318	66	78	;	;	:
40318	66	79	Absorption	absorption	NN
40318	66	80	of	of	IN
40318	66	81	odors	odor	NNS
40318	66	82	,	,	,
40318	66	83	18	18	CD
40318	66	84	;	;	:
40318	66	85	Effect	effect	NN
40318	66	86	of	of	IN
40318	66	87	condition	condition	NN
40318	66	88	of	of	IN
40318	66	89	the	the	DT
40318	66	90	cow	cow	NN
40318	66	91	,	,	,
40318	66	92	19	19	CD
40318	66	93	;	;	:
40318	66	94	Bacteria	Bacteria	NNS
40318	66	95	in	in	IN
40318	66	96	the	the	DT
40318	66	97	milk	milk	NN
40318	66	98	,	,	,
40318	66	99	20	20	CD
40318	66	100	;	;	:
40318	66	101	Groups	group	NNS
40318	66	102	of	of	IN
40318	66	103	bacteria	bacteria	NNS
40318	66	104	in	in	IN
40318	66	105	milk	milk	NN
40318	66	106	,	,	,
40318	66	107	21	21	CD
40318	66	108	;	;	:
40318	66	109	Acid	acid	JJ
40318	66	110	fermentation	fermentation	NN
40318	66	111	of	of	IN
40318	66	112	milk	milk	NN
40318	66	113	,	,	,
40318	66	114	22	22	CD
40318	66	115	;	;	:
40318	66	116	Bacterium	Bacterium	NNP
40318	66	117	lactis	lactis	JJ
40318	66	118	-	-	HYPH
40318	66	119	acidi	acidi	NN
40318	66	120	group	group	NN
40318	66	121	,	,	,
40318	66	122	23	23	CD
40318	66	123	;	;	:
40318	66	124	Colon	colon	NN
40318	66	125	-	-	HYPH
40318	66	126	aërogenes	aërogenes	NNP
40318	66	127	group	group	NN
40318	66	128	,	,	,
40318	66	129	24	24	CD
40318	66	130	;	;	:
40318	66	131	Acid	acid	JJ
40318	66	132	peptonizing	peptonizing	NN
40318	66	133	group	group	NN
40318	66	134	,	,	,
40318	66	135	25	25	CD
40318	66	136	;	;	:
40318	66	137	Bacillus	Bacillus	NNP
40318	66	138	bulgaricus	bulgaricus	NN
40318	66	139	group	group	NN
40318	66	140	,	,	,
40318	66	141	26	26	CD
40318	66	142	;	;	:
40318	66	143	Acid	acid	JJ
40318	66	144	cocci	cocci	NN
40318	66	145	or	or	CC
40318	66	146	weak	weak	JJ
40318	66	147	acid	acid	NN
40318	66	148	-	-	HYPH
40318	66	149	producers	producer	NNS
40318	66	150	,	,	,
40318	66	151	27	27	CD
40318	66	152	;	;	:
40318	66	153	Peptonizing	peptonize	VBG
40318	66	154	organisms	organism	NNS
40318	66	155	,	,	,
40318	66	156	28	28	CD
40318	66	157	;	;	:
40318	66	158	Inert	Inert	NNP
40318	66	159	types	type	NNS
40318	66	160	,	,	,
40318	66	161	29	29	CD
40318	66	162	;	;	:
40318	66	163	Alkali	Alkali	NNP
40318	66	164	-	-	HYPH
40318	66	165	producing	produce	VBG
40318	66	166	bacteria	bacteria	NNS
40318	66	167	,	,	,
40318	66	168	30	30	CD
40318	66	169	;	;	:
40318	66	170	Butyric	Butyric	NNP
40318	66	171	fermenting	ferment	VBG
40318	66	172	types	type	NNS
40318	66	173	,	,	,
40318	66	174	31	31	CD
40318	66	175	;	;	:
40318	66	176	Molds	mold	NNS
40318	66	177	and	and	CC
40318	66	178	yeasts	yeast	NNS
40318	66	179	,	,	,
40318	66	180	32	32	CD
40318	66	181	;	;	:
40318	66	182	Bacterial	bacterial	JJ
40318	66	183	contamination	contamination	NN
40318	66	184	of	of	IN
40318	66	185	milk	milk	NN
40318	66	186	,	,	,
40318	66	187	33	33	CD
40318	66	188	;	;	:
40318	66	189	Germicidal	germicidal	JJ
40318	66	190	effect	effect	NN
40318	66	191	of	of	IN
40318	66	192	milk	milk	NN
40318	66	193	,	,	,
40318	66	194	34	34	CD
40318	66	195	;	;	:
40318	66	196	Sources	source	NNS
40318	66	197	and	and	CC
40318	66	198	control	control	NN
40318	66	199	of	of	IN
40318	66	200	bacteria	bacteria	NNS
40318	66	201	in	in	IN
40318	66	202	milk	milk	NN
40318	66	203	,	,	,
40318	66	204	35	35	CD
40318	66	205	;	;	:
40318	66	206	The	the	DT
40318	66	207	cow	cow	NN
40318	66	208	,	,	,
40318	66	209	36	36	CD
40318	66	210	;	;	:
40318	66	211	Stable	stable	JJ
40318	66	212	air	air	NN
40318	66	213	,	,	,
40318	66	214	37	37	CD
40318	66	215	;	;	:
40318	66	216	The	the	DT
40318	66	217	milker	milker	NN
40318	66	218	,	,	,
40318	66	219	38	38	CD
40318	66	220	;	;	:
40318	66	221	Utensils	Utensils	NNP
40318	66	222	,	,	,
40318	66	223	39	39	CD
40318	66	224	;	;	:
40318	66	225	The	the	DT
40318	66	226	factory	factory	NN
40318	66	227	,	,	,
40318	66	228	40	40	CD
40318	66	229	;	;	:
40318	66	230	The	the	DT
40318	66	231	control	control	NN
40318	66	232	of	of	IN
40318	66	233	bacteria	bacteria	NNS
40318	66	234	,	,	,
40318	66	235	41	41	CD
40318	66	236	;	;	:
40318	66	237	Fermentation	fermentation	NN
40318	66	238	test	test	NN
40318	66	239	,	,	,
40318	66	240	42	42	CD
40318	66	241	;	;	:
40318	66	242	The	the	DT
40318	66	243	sediment	sediment	NN
40318	66	244	test	test	NN
40318	66	245	,	,	,
40318	66	246	43	43	CD
40318	66	247	.	.	.
40318	67	1	CHAPTER	CHAPTER	NNP
40318	67	2	III	iii	CD
40318	67	3	COAGULATING	COAGULATING	NNP
40318	67	4	MATERIALS	MATERIALS	NNP
40318	67	5	29	29	CD
40318	67	6	-	-	SYM
40318	67	7	40	40	CD
40318	67	8	Ferments	ferment	NNS
40318	67	9	,	,	,
40318	67	10	44	44	CD
40318	67	11	;	;	:
40318	67	12	Nature	nature	NN
40318	67	13	of	of	IN
40318	67	14	rennet	rennet	NN
40318	67	15	,	,	,
40318	67	16	45	45	CD
40318	67	17	;	;	:
40318	67	18	Preparation	preparation	NN
40318	67	19	of	of	IN
40318	67	20	rennet	rennet	NN
40318	67	21	extract	extract	NN
40318	67	22	,	,	,
40318	67	23	46	46	CD
40318	67	24	;	;	:
40318	67	25	Pepsin	Pepsin	NNP
40318	67	26	,	,	,
40318	67	27	47	47	CD
40318	67	28	;	;	:
40318	67	29	Chemistry	chemistry	NN
40318	67	30	of	of	IN
40318	67	31	curdling	curdling	NN
40318	67	32	,	,	,
40318	67	33	48	48	CD
40318	67	34	;	;	:
40318	67	35	Use	Use	NNP
40318	67	36	of	of	IN
40318	67	37	acid	acid	NN
40318	67	38	,	,	,
40318	67	39	49	49	CD
40318	67	40	;	;	:
40318	67	41	Robertson	Robertson	NNP
40318	67	42	's	's	POS
40318	67	43	theory	theory	NN
40318	67	44	,	,	,
40318	67	45	50	50	CD
40318	67	46	;	;	:
40318	67	47	Rennet	rennet	NN
40318	67	48	curd	curd	NN
40318	67	49	,	,	,
40318	67	50	51	51	CD
40318	67	51	;	;	:
40318	67	52	Hammarsten	Hammarsten	NNP
40318	67	53	's	's	POS
40318	67	54	theory	theory	NN
40318	67	55	,	,	,
40318	67	56	52	52	CD
40318	67	57	;	;	:
40318	67	58	Duclaux	duclaux	JJ
40318	67	59	theory	theory	NN
40318	67	60	,	,	,
40318	67	61	53	53	CD
40318	67	62	;	;	:
40318	67	63	Bang	Bang	NNP
40318	67	64	's	's	POS
40318	67	65	theory	theory	NN
40318	67	66	,	,	,
40318	67	67	54	54	CD
40318	67	68	;	;	:
40318	67	69	Bosworth	Bosworth	NNP
40318	67	70	's	's	POS
40318	67	71	theory	theory	NN
40318	67	72	,	,	,
40318	67	73	55	55	CD
40318	67	74	.	.	.
40318	68	1	CHAPTER	CHAPTER	NNP
40318	68	2	IV	IV	NNP
40318	68	3	LACTIC	LACTIC	NNP
40318	68	4	STARTERS	STARTERS	NNP
40318	68	5	41	41	CD
40318	68	6	-	-	SYM
40318	68	7	54	54	CD
40318	68	8	Acidifying	acidifying	NN
40318	68	9	organisms	organism	NNS
40318	68	10	,	,	,
40318	68	11	56	56	CD
40318	68	12	;	;	:
40318	68	13	Starter	starter	NN
40318	68	14	,	,	,
40318	68	15	57	57	CD
40318	68	16	;	;	:
40318	68	17	Natural	natural	JJ
40318	68	18	starter	starter	NN
40318	68	19	,	,	,
40318	68	20	58	58	CD
40318	68	21	;	;	:
40318	68	22	Commercial	commercial	JJ
40318	68	23	starter	starter	NN
40318	68	24	or	or	CC
40318	68	25	pure	pure	JJ
40318	68	26	cultures	culture	NNS
40318	68	27	,	,	,
40318	68	28	59	59	CD
40318	68	29	;	;	:
40318	68	30	Manufacturer	Manufacturer	NNP
40318	68	31	's	's	POS
40318	68	32	directions	direction	NNS
40318	68	33	,	,	,
40318	68	34	60	60	CD
40318	68	35	;	;	:
40318	68	36	Selecting	select	VBG
40318	68	37	milk	milk	NN
40318	68	38	,	,	,
40318	68	39	61	61	CD
40318	68	40	;	;	:
40318	68	41	Pasteurization	pasteurization	NN
40318	68	42	,	,	,
40318	68	43	62	62	CD
40318	68	44	;	;	:
40318	68	45	Containers	container	NNS
40318	68	46	,	,	,
40318	68	47	63	63	CD
40318	68	48	;	;	:
40318	68	49	Adding	add	VBG
40318	68	50	cultures	culture	NNS
40318	68	51	,	,	,
40318	68	52	64	64	CD
40318	68	53	;	;	:
40318	68	54	Cleanliness	Cleanliness	NNP
40318	68	55	,	,	,
40318	68	56	65	65	CD
40318	68	57	;	;	:
40318	68	58	"	"	``
40318	68	59	Mother	Mother	NNP
40318	68	60	"	"	''
40318	68	61	starter	starter	NN
40318	68	62	or	or	CC
40318	68	63	startoline	startoline	NN
40318	68	64	,	,	,
40318	68	65	66	66	CD
40318	68	66	;	;	:
40318	68	67	Examining	examine	VBG
40318	68	68	starter	starter	NN
40318	68	69	,	,	,
40318	68	70	67	67	CD
40318	68	71	;	;	:
40318	68	72	Second	second	JJ
40318	68	73	day	day	NN
40318	68	74	's	's	POS
40318	68	75	propagation	propagation	NN
40318	68	76	,	,	,
40318	68	77	68	68	CD
40318	68	78	;	;	:
40318	68	79	Preparations	preparation	NNS
40318	68	80	of	of	IN
40318	68	81	larger	large	JJR
40318	68	82	amount	amount	NN
40318	68	83	of	of	IN
40318	68	84	starter	starter	NN
40318	68	85	,	,	,
40318	68	86	69	69	CD
40318	68	87	;	;	:
40318	68	88	Amount	Amount	NNP
40318	68	89	of	of	IN
40318	68	90	mother	mother	NN
40318	68	91	starter	starter	NN
40318	68	92	to	to	TO
40318	68	93	use	use	VB
40318	68	94	,	,	,
40318	68	95	70	70	CD
40318	68	96	;	;	:
40318	68	97	Qualities	Qualities	NNP
40318	68	98	,	,	,
40318	68	99	71	71	CD
40318	68	100	;	;	:
40318	68	101	How	how	WRB
40318	68	102	to	to	TO
40318	68	103	carry	carry	VB
40318	68	104	the	the	DT
40318	68	105	mother	mother	NN
40318	68	106	starter	starter	NN
40318	68	107	,	,	,
40318	68	108	72	72	CD
40318	68	109	;	;	:
40318	68	110	Starter	starter	NN
40318	68	111	score	score	NN
40318	68	112	-	-	HYPH
40318	68	113	cards	card	NNS
40318	68	114	,	,	,
40318	68	115	73	73	CD
40318	68	116	;	;	:
40318	68	117	Use	Use	NNP
40318	68	118	of	of	IN
40318	68	119	starter	starter	NN
40318	68	120	,	,	,
40318	68	121	74	74	CD
40318	68	122	;	;	:
40318	68	123	The	the	DT
40318	68	124	amount	amount	NN
40318	68	125	of	of	IN
40318	68	126	starter	starter	NN
40318	68	127	to	to	TO
40318	68	128	use	use	VB
40318	68	129	,	,	,
40318	68	130	75	75	CD
40318	68	131	;	;	:
40318	68	132	Starter	starter	NN
40318	68	133	lot	lot	NN
40318	68	134	-	-	HYPH
40318	68	135	card	card	NN
40318	68	136	,	,	,
40318	68	137	76	76	CD
40318	68	138	.	.	.
40318	69	1	CHAPTER	chapter	NN
40318	69	2	V	V	NNP
40318	69	3	CURD	CURD	NNP
40318	69	4	-	-	HYPH
40318	69	5	MAKING	make	VBG
40318	69	6	55	55	CD
40318	69	7	-	-	SYM
40318	69	8	80	80	CD
40318	69	9	The	the	DT
40318	69	10	composition	composition	NN
40318	69	11	of	of	IN
40318	69	12	the	the	DT
40318	69	13	milk	milk	NN
40318	69	14	,	,	,
40318	69	15	77	77	CD
40318	69	16	;	;	:
40318	69	17	Cheese	cheese	NN
40318	69	18	color	color	NN
40318	69	19	,	,	,
40318	69	20	78	78	CD
40318	69	21	;	;	:
40318	69	22	The	the	DT
40318	69	23	acidity	acidity	NN
40318	69	24	factor	factor	NN
40318	69	25	,	,	,
40318	69	26	79	79	CD
40318	69	27	;	;	:
40318	69	28	Acidity	acidity	NN
40318	69	29	of	of	IN
40318	69	30	milk	milk	NN
40318	69	31	when	when	WRB
40318	69	32	received	receive	VBN
40318	69	33	,	,	,
40318	69	34	80	80	CD
40318	69	35	;	;	:
40318	69	36	The	the	DT
40318	69	37	acid	acid	JJ
40318	69	38	test	test	NN
40318	69	39	,	,	,
40318	69	40	81	81	CD
40318	69	41	;	;	:
40318	69	42	Rennet	Rennet	NNP
40318	69	43	tests	test	NNS
40318	69	44	,	,	,
40318	69	45	82	82	CD
40318	69	46	;	;	:
40318	69	47	Marschall	Marschall	NNP
40318	69	48	rennet	rennet	NN
40318	69	49	test	test	NN
40318	69	50	,	,	,
40318	69	51	83	83	CD
40318	69	52	;	;	:
40318	69	53	Comparison	comparison	NN
40318	69	54	of	of	IN
40318	69	55	acid	acid	NN
40318	69	56	and	and	CC
40318	69	57	rennet	rennet	NN
40318	69	58	test	test	NN
40318	69	59	,	,	,
40318	69	60	84	84	CD
40318	69	61	;	;	:
40318	69	62	Control	control	NN
40318	69	63	of	of	IN
40318	69	64	acid	acid	NN
40318	69	65	,	,	,
40318	69	66	85	85	CD
40318	69	67	;	;	:
40318	69	68	Acidity	acidity	NN
40318	69	69	and	and	CC
40318	69	70	rennet	rennet	NN
40318	69	71	action	action	NN
40318	69	72	,	,	,
40318	69	73	86	86	CD
40318	69	74	;	;	:
40318	69	75	Acidity	acidity	NN
40318	69	76	and	and	CC
40318	69	77	expulsion	expulsion	NN
40318	69	78	of	of	IN
40318	69	79	the	the	DT
40318	69	80	whey	whey	NN
40318	69	81	,	,	,
40318	69	82	87	87	CD
40318	69	83	;	;	:
40318	69	84	Acidity	acidity	NN
40318	69	85	in	in	IN
40318	69	86	relation	relation	NN
40318	69	87	to	to	IN
40318	69	88	cheese	cheese	NN
40318	69	89	flavor	flavor	NN
40318	69	90	,	,	,
40318	69	91	88	88	CD
40318	69	92	;	;	:
40318	69	93	Acidity	acidity	NN
40318	69	94	in	in	IN
40318	69	95	relation	relation	NN
40318	69	96	to	to	IN
40318	69	97	body	body	NN
40318	69	98	and	and	CC
40318	69	99	texture	texture	NN
40318	69	100	of	of	IN
40318	69	101	cheese	cheese	NN
40318	69	102	,	,	,
40318	69	103	89	89	CD
40318	69	104	;	;	:
40318	69	105	Acidity	acidity	NN
40318	69	106	in	in	IN
40318	69	107	relation	relation	NN
40318	69	108	to	to	IN
40318	69	109	cheese	cheese	NN
40318	69	110	color	color	NN
40318	69	111	,	,	,
40318	69	112	90	90	CD
40318	69	113	;	;	:
40318	69	114	Control	control	NN
40318	69	115	of	of	IN
40318	69	116	moisture	moisture	NN
40318	69	117	,	,	,
40318	69	118	91	91	CD
40318	69	119	;	;	:
40318	69	120	Relation	relation	NN
40318	69	121	of	of	IN
40318	69	122	moisture	moisture	NN
40318	69	123	to	to	TO
40318	69	124	manufacture	manufacture	VB
40318	69	125	and	and	CC
40318	69	126	quality	quality	NN
40318	69	127	,	,	,
40318	69	128	92	92	CD
40318	69	129	;	;	:
40318	69	130	Relation	relation	NN
40318	69	131	of	of	IN
40318	69	132	moisture	moisture	NN
40318	69	133	to	to	IN
40318	69	134	acidity	acidity	NN
40318	69	135	,	,	,
40318	69	136	93	93	CD
40318	69	137	;	;	:
40318	69	138	Setting	set	VBG
40318	69	139	temperature	temperature	NN
40318	69	140	,	,	,
40318	69	141	94	94	CD
40318	69	142	;	;	:
40318	69	143	Strength	strength	NN
40318	69	144	of	of	IN
40318	69	145	coagulating	coagulate	VBG
40318	69	146	materials	material	NNS
40318	69	147	,	,	,
40318	69	148	95	95	CD
40318	69	149	;	;	:
40318	69	150	Amount	Amount	NNP
40318	69	151	of	of	IN
40318	69	152	coagulating	coagulate	VBG
40318	69	153	materials	material	NNS
40318	69	154	to	to	TO
40318	69	155	use	use	VB
40318	69	156	,	,	,
40318	69	157	96	96	CD
40318	69	158	;	;	:
40318	69	159	Method	method	NN
40318	69	160	of	of	IN
40318	69	161	adding	add	VBG
40318	69	162	rennet	rennet	NN
40318	69	163	,	,	,
40318	69	164	97	97	CD
40318	69	165	;	;	:
40318	69	166	The	the	DT
40318	69	167	curdling	curdling	JJ
40318	69	168	period	period	NN
40318	69	169	,	,	,
40318	69	170	98	98	CD
40318	69	171	;	;	:
40318	69	172	Cutting	cut	VBG
40318	69	173	or	or	CC
40318	69	174	breaking	break	VBG
40318	69	175	the	the	DT
40318	69	176	curd	curd	NN
40318	69	177	,	,	,
40318	69	178	99	99	CD
40318	69	179	;	;	:
40318	69	180	Curd	Curd	NNP
40318	69	181	knives	knife	NNS
40318	69	182	,	,	,
40318	69	183	100	100	CD
40318	69	184	;	;	:
40318	69	185	Heating	heating	NN
40318	69	186	or	or	CC
40318	69	187	"	"	``
40318	69	188	cooking	cooking	NN
40318	69	189	,	,	,
40318	69	190	"	"	''
40318	69	191	101	101	CD
40318	69	192	;	;	:
40318	69	193	Draining	Draining	NNP
40318	69	194	,	,	,
40318	69	195	102	102	CD
40318	69	196	;	;	:
40318	69	197	Application	application	NN
40318	69	198	to	to	TO
40318	69	199	cheese	cheese	NN
40318	69	200	,	,	,
40318	69	201	103	103	CD
40318	69	202	.	.	.
40318	70	1	CHAPTER	CHAPTER	NNP
40318	70	2	VI	VI	NNP
40318	70	3	CLASSIFICATION	CLASSIFICATION	VBD
40318	70	4	81	81	CD
40318	70	5	-	-	SYM
40318	70	6	88	88	CD
40318	70	7	Basis	basis	NN
40318	70	8	of	of	IN
40318	70	9	classification	classification	NN
40318	70	10	,	,	,
40318	70	11	104	104	CD
40318	70	12	;	;	:
40318	70	13	Processed	process	VBN
40318	70	14	cheeses	cheese	NNS
40318	70	15	,	,	,
40318	70	16	105	105	CD
40318	70	17	;	;	:
40318	70	18	Whey	Whey	NNP
40318	70	19	cheeses	cheese	VBZ
40318	70	20	,	,	,
40318	70	21	106	106	CD
40318	70	22	;	;	:
40318	70	23	Soft	soft	JJ
40318	70	24	and	and	CC
40318	70	25	hard	hard	JJ
40318	70	26	cheeses	cheese	NNS
40318	70	27	,	,	,
40318	70	28	107	107	CD
40318	70	29	;	;	:
40318	70	30	Relation	relation	NN
40318	70	31	of	of	IN
40318	70	32	moisture	moisture	NN
40318	70	33	to	to	IN
40318	70	34	classes	class	NNS
40318	70	35	,	,	,
40318	70	36	108	108	CD
40318	70	37	;	;	:
40318	70	38	Relation	Relation	NNP
40318	70	39	of	of	IN
40318	70	40	heat	heat	NN
40318	70	41	to	to	IN
40318	70	42	classes	class	NNS
40318	70	43	,	,	,
40318	70	44	109	109	CD
40318	70	45	.	.	.
40318	71	1	CHAPTER	chapter	NN
40318	71	2	VII	vii	NN
40318	71	3	CHEESES	cheeses	NN
40318	71	4	WITH	with	IN
40318	71	5	SOUR	sour	JJ
40318	71	6	-	-	HYPH
40318	71	7	MILK	milk	NN
40318	71	8	FLAVOR	FLAVOR	NNP
40318	71	9	89	89	CD
40318	71	10	-	-	SYM
40318	71	11	110	110	CD
40318	71	12	Skim	Skim	NNP
40318	71	13	series	series	NN
40318	71	14	,	,	,
40318	71	15	110	110	CD
40318	71	16	;	;	:
40318	71	17	Cottage	cottage	NN
40318	71	18	cheese	cheese	NN
40318	71	19	,	,	,
40318	71	20	111	111	CD
40318	71	21	;	;	:
40318	71	22	Household	household	NN
40318	71	23	practice	practice	NN
40318	71	24	,	,	,
40318	71	25	112	112	CD
40318	71	26	;	;	:
40318	71	27	Factory	factory	NN
40318	71	28	practice	practice	NN
40318	71	29	,	,	,
40318	71	30	113	113	CD
40318	71	31	;	;	:
40318	71	32	Buttermilk	buttermilk	NN
40318	71	33	cheese	cheese	NN
40318	71	34	,	,	,
40318	71	35	114	114	CD
40318	71	36	;	;	:
40318	71	37	Neufchâtel	Neufchâtel	NNP
40318	71	38	group	group	NN
40318	71	39	,	,	,
40318	71	40	115	115	CD
40318	71	41	;	;	:
40318	71	42	Domestic	domestic	JJ
40318	71	43	or	or	CC
40318	71	44	American	American	NNP
40318	71	45	Neufchâtel	Neufchâtel	NNP
40318	71	46	cheeses	cheese	NNS
40318	71	47	,	,	,
40318	71	48	116	116	CD
40318	71	49	;	;	:
40318	71	50	The	the	DT
40318	71	51	factory	factory	NN
40318	71	52	,	,	,
40318	71	53	117	117	CD
40318	71	54	;	;	:
40318	71	55	Cans	Cans	NNPS
40318	71	56	,	,	,
40318	71	57	118	118	CD
40318	71	58	;	;	:
40318	71	59	Draining	drain	VBG
40318	71	60	racks	rack	NNS
40318	71	61	,	,	,
40318	71	62	119	119	CD
40318	71	63	;	;	:
40318	71	64	Cloths	cloth	NNS
40318	71	65	,	,	,
40318	71	66	120	120	CD
40318	71	67	;	;	:
40318	71	68	Molding	Molding	NNP
40318	71	69	machinery	machinery	NN
40318	71	70	,	,	,
40318	71	71	121	121	CD
40318	71	72	;	;	:
40318	71	73	Milk	milk	NN
40318	71	74	for	for	IN
40318	71	75	Neufchâtel	Neufchâtel	NNP
40318	71	76	,	,	,
40318	71	77	122	122	CD
40318	71	78	;	;	:
40318	71	79	Starter	starter	NN
40318	71	80	,	,	,
40318	71	81	123	123	CD
40318	71	82	;	;	:
40318	71	83	Renneting	rennete	VBG
40318	71	84	or	or	CC
40318	71	85	setting	set	VBG
40318	71	86	,	,	,
40318	71	87	124	124	CD
40318	71	88	;	;	:
40318	71	89	Draining	Draining	NNP
40318	71	90	,	,	,
40318	71	91	125	125	CD
40318	71	92	;	;	:
40318	71	93	Cooling	Cooling	NNP
40318	71	94	Neufchâtel	Neufchâtel	NNP
40318	71	95	,	,	,
40318	71	96	126	126	CD
40318	71	97	;	;	:
40318	71	98	Pressing	Pressing	NNP
40318	71	99	,	,	,
40318	71	100	127	127	CD
40318	71	101	;	;	:
40318	71	102	Working	work	VBG
40318	71	103	and	and	CC
40318	71	104	salting	salt	VBG
40318	71	105	Neufchâtel	Neufchâtel	NNP
40318	71	106	,	,	,
40318	71	107	128	128	CD
40318	71	108	;	;	:
40318	71	109	Storage	storage	NN
40318	71	110	,	,	,
40318	71	111	129	129	CD
40318	71	112	;	;	:
40318	71	113	Molding	Molding	NNP
40318	71	114	,	,	,
40318	71	115	130	130	CD
40318	71	116	;	;	:
40318	71	117	Skimmed	skimmed	NN
40318	71	118	-	-	HYPH
40318	71	119	milk	milk	NN
40318	71	120	Neufchâtel	Neufchâtel	NNP
40318	71	121	,	,	,
40318	71	122	131	131	CD
40318	71	123	;	;	:
40318	71	124	Baker	Baker	NNP
40318	71	125	's	's	POS
40318	71	126	cheese	cheese	NN
40318	71	127	,	,	,
40318	71	128	132	132	CD
40318	71	129	;	;	:
40318	71	130	Domestic	Domestic	NNP
40318	71	131	Neufchâtel	Neufchâtel	NNP
40318	71	132	,	,	,
40318	71	133	133	133	CD
40318	71	134	;	;	:
40318	71	135	Partially	partially	RB
40318	71	136	skim	skim	NN
40318	71	137	Neufchâtel	Neufchâtel	NNP
40318	71	138	,	,	,
40318	71	139	134	134	CD
40318	71	140	;	;	:
40318	71	141	Cream	cream	NN
40318	71	142	cheese	cheese	NN
40318	71	143	,	,	,
40318	71	144	135	135	CD
40318	71	145	;	;	:
40318	71	146	Neufchâtel	Neufchâtel	NNP
40318	71	147	specialties	specialty	NNS
40318	71	148	,	,	,
40318	71	149	136	136	CD
40318	71	150	;	;	:
40318	71	151	Gervais	Gervais	NNP
40318	71	152	,	,	,
40318	71	153	137	137	CD
40318	71	154	;	;	:
40318	71	155	European	european	JJ
40318	71	156	forms	form	NNS
40318	71	157	occasionally	occasionally	RB
40318	71	158	imported	import	VBN
40318	71	159	,	,	,
40318	71	160	138	138	CD
40318	71	161	.	.	.
40318	72	1	CHAPTER	chapter	NN
40318	72	2	VIII	viii	NN
40318	72	3	SOFT	soft	JJ
40318	72	4	CHEESES	cheeses	NN
40318	72	5	RIPENED	ripened	VBP
40318	72	6	BY	by	IN
40318	72	7	MOLD	MOLD	NNP
40318	72	8	111	111	CD
40318	72	9	-	-	SYM
40318	72	10	133	133	CD
40318	72	11	Hand	Hand	NNP
40318	72	12	cheese	cheese	NN
40318	72	13	and	and	CC
40318	72	14	its	-PRON-	PRP$
40318	72	15	allies	ally	NNS
40318	72	16	,	,	,
40318	72	17	139	139	CD
40318	72	18	;	;	:
40318	72	19	Pennsylvania	Pennsylvania	NNP
40318	72	20	pot	pot	NN
40318	72	21	cheese	cheese	NN
40318	72	22	,	,	,
40318	72	23	140	140	CD
40318	72	24	;	;	:
40318	72	25	Appetitost	appetitost	VB
40318	72	26	(	(	-LRB-
40318	72	27	Appetite	appetite	JJ
40318	72	28	cheese	cheese	NN
40318	72	29	)	)	-RRB-
40318	72	30	,	,	,
40318	72	31	141	141	CD
40318	72	32	;	;	:
40318	72	33	Ripened	Ripened	NNP
40318	72	34	Neufchâtel	Neufchâtel	NNP
40318	72	35	,	,	,
40318	72	36	French	french	JJ
40318	72	37	process	process	NN
40318	72	38	,	,	,
40318	72	39	142	142	CD
40318	72	40	;	;	:
40318	72	41	The	the	DT
40318	72	42	Camembert	Camembert	NNP
40318	72	43	group	group	NN
40318	72	44	,	,	,
40318	72	45	143	143	CD
40318	72	46	;	;	:
40318	72	47	Camembert	Camembert	NNP
40318	72	48	cheese	cheese	NN
40318	72	49	,	,	,
40318	72	50	144	144	CD
40318	72	51	;	;	:
40318	72	52	Description	description	NN
40318	72	53	of	of	IN
40318	72	54	Camembert	Camembert	NNP
40318	72	55	,	,	,
40318	72	56	145	145	CD
40318	72	57	;	;	:
40318	72	58	Conditions	condition	NNS
40318	72	59	of	of	IN
40318	72	60	making	make	VBG
40318	72	61	and	and	CC
40318	72	62	ripening	ripening	JJ
40318	72	63	,	,	,
40318	72	64	146	146	CD
40318	72	65	;	;	:
40318	72	66	Outline	Outline	NNP
40318	72	67	of	of	IN
40318	72	68	making	make	VBG
40318	72	69	process	process	NN
40318	72	70	,	,	,
40318	72	71	147	147	CD
40318	72	72	;	;	:
40318	72	73	Acidity	acidity	NN
40318	72	74	,	,	,
40318	72	75	148	148	CD
40318	72	76	;	;	:
40318	72	77	Ripening	ripen	VBG
40318	72	78	the	the	DT
40318	72	79	cheese	cheese	NN
40318	72	80	,	,	,
40318	72	81	149	149	CD
40318	72	82	;	;	:
40318	72	83	Composition	composition	NN
40318	72	84	,	,	,
40318	72	85	150	150	CD
40318	72	86	;	;	:
40318	72	87	Factory	factory	NN
40318	72	88	,	,	,
40318	72	89	151	151	CD
40318	72	90	;	;	:
40318	72	91	Economic	economic	JJ
40318	72	92	factors	factor	NNS
40318	72	93	,	,	,
40318	72	94	152	152	CD
40318	72	95	;	;	:
40318	72	96	French	French	NNP
40318	72	97	Brie	Brie	NNP
40318	72	98	,	,	,
40318	72	99	153	153	CD
40318	72	100	;	;	:
40318	72	101	Coulommiers	coulommier	NNS
40318	72	102	,	,	,
40318	72	103	154	154	CD
40318	72	104	.	.	.
40318	73	1	CHAPTER	CHAPTER	NNP
40318	73	2	IX	IX	NNP
40318	73	3	SOFT	SOFT	NNP
40318	73	4	CHEESES	cheeses	NN
40318	73	5	RIPENED	ripened	VBP
40318	73	6	BY	by	IN
40318	73	7	BACTERIA	BACTERIA	NNS
40318	73	8	134	134	CD
40318	73	9	-	-	CD
40318	73	10	148	148	CD
40318	73	11	The	the	DT
40318	73	12	Isigny	Isigny	NNP
40318	73	13	group	group	NN
40318	73	14	,	,	,
40318	73	15	155	155	CD
40318	73	16	;	;	:
40318	73	17	Raffiné	Raffiné	NNP
40318	73	18	,	,	,
40318	73	19	156	156	CD
40318	73	20	;	;	:
40318	73	21	Liederkranz	Liederkranz	NNP
40318	73	22	cheese	cheese	NN
40318	73	23	,	,	,
40318	73	24	157	157	CD
40318	73	25	;	;	:
40318	73	26	Limburger	limburger	NN
40318	73	27	cheese	cheese	NN
40318	73	28	,	,	,
40318	73	29	158	158	CD
40318	73	30	;	;	:
40318	73	31	The	the	DT
40318	73	32	milk	milk	NN
40318	73	33	,	,	,
40318	73	34	159	159	CD
40318	73	35	;	;	:
40318	73	36	Making	make	VBG
40318	73	37	the	the	DT
40318	73	38	cheese	cheese	NN
40318	73	39	,	,	,
40318	73	40	160	160	CD
40318	73	41	;	;	:
40318	73	42	Draining	drain	VBG
40318	73	43	and	and	CC
40318	73	44	salting	salt	VBG
40318	73	45	,	,	,
40318	73	46	161	161	CD
40318	73	47	;	;	:
40318	73	48	Ripening	ripen	VBG
40318	73	49	,	,	,
40318	73	50	162	162	CD
40318	73	51	;	;	:
40318	73	52	Marketing	marketing	NN
40318	73	53	and	and	CC
40318	73	54	qualities	quality	NNS
40318	73	55	of	of	IN
40318	73	56	Limburger	Limburger	NNP
40318	73	57	,	,	,
40318	73	58	163	163	CD
40318	73	59	;	;	:
40318	73	60	Yield	yield	NN
40318	73	61	and	and	CC
40318	73	62	composition	composition	NN
40318	73	63	of	of	IN
40318	73	64	Limburger	Limburger	NNP
40318	73	65	,	,	,
40318	73	66	164	164	CD
40318	73	67	;	;	:
40318	73	68	Münster	Münster	NNP
40318	73	69	cheese	cheese	NN
40318	73	70	,	,	,
40318	73	71	165	165	CD
40318	73	72	.	.	.
40318	74	1	CHAPTER	chapter	NN
40318	74	2	X	X	NNP
40318	74	3	SEMI	semi	JJ
40318	74	4	-	-	HYPH
40318	74	5	HARD	hard	JJ
40318	74	6	CHEESES	CHEESES	NNP
40318	74	7	149	149	CD
40318	74	8	-	-	SYM
40318	74	9	171	171	CD
40318	74	10	The	the	DT
40318	74	11	green	green	JJ
40318	74	12	mold	mold	NN
40318	74	13	group	group	NN
40318	74	14	,	,	,
40318	74	15	166	166	CD
40318	74	16	;	;	:
40318	74	17	Roquefort	Roquefort	NNP
40318	74	18	cheese	cheese	NN
40318	74	19	,	,	,
40318	74	20	167	167	CD
40318	74	21	;	;	:
40318	74	22	Cow	Cow	NNP
40318	74	23	's	's	POS
40318	74	24	milk	milk	NN
40318	74	25	or	or	CC
40318	74	26	Façons	Façons	NNPS
40318	74	27	Roquefort	Roquefort	NNP
40318	74	28	,	,	,
40318	74	29	168	168	CD
40318	74	30	;	;	:
40318	74	31	Outline	Outline	NNP
40318	74	32	of	of	IN
40318	74	33	making	make	VBG
40318	74	34	Roquefort	Roquefort	NNP
40318	74	35	,	,	,
40318	74	36	169	169	CD
40318	74	37	;	;	:
40318	74	38	Ripening	ripen	VBG
40318	74	39	of	of	IN
40318	74	40	Roquefort	Roquefort	NNP
40318	74	41	,	,	,
40318	74	42	170	170	CD
40318	74	43	;	;	:
40318	74	44	Gorgonzola	Gorgonzola	NNP
40318	74	45	,	,	,
40318	74	46	171	171	CD
40318	74	47	;	;	:
40318	74	48	Stilton	Stilton	NNP
40318	74	49	cheese	cheese	NN
40318	74	50	,	,	,
40318	74	51	172	172	CD
40318	74	52	;	;	:
40318	74	53	Gex	Gex	NNP
40318	74	54	,	,	,
40318	74	55	173	173	CD
40318	74	56	;	;	:
40318	74	57	Bacterially	Bacterially	NNP
40318	74	58	-	-	HYPH
40318	74	59	ripened	ripen	VBN
40318	74	60	series	series	NN
40318	74	61	,	,	,
40318	74	62	174	174	CD
40318	74	63	;	;	:
40318	74	64	Brick	Brick	NNP
40318	74	65	cheese	cheese	NN
40318	74	66	,	,	,
40318	74	67	175	175	CD
40318	74	68	;	;	:
40318	74	69	Making	make	VBG
40318	74	70	of	of	IN
40318	74	71	brick	brick	NN
40318	74	72	cheese	cheese	NN
40318	74	73	,	,	,
40318	74	74	176	176	CD
40318	74	75	;	;	:
40318	74	76	Ripening	ripen	VBG
40318	74	77	brick	brick	NN
40318	74	78	cheese	cheese	NN
40318	74	79	,	,	,
40318	74	80	177	177	CD
40318	74	81	;	;	:
40318	74	82	Qualities	quality	NNS
40318	74	83	of	of	IN
40318	74	84	brick	brick	NN
40318	74	85	cheese	cheese	NN
40318	74	86	,	,	,
40318	74	87	178	178	CD
40318	74	88	;	;	:
40318	74	89	Composition	composition	NN
40318	74	90	and	and	CC
40318	74	91	yield	yield	NN
40318	74	92	,	,	,
40318	74	93	179	179	CD
40318	74	94	;	;	:
40318	74	95	Port	Port	NNP
40318	74	96	du	du	NNP
40318	74	97	Salut	salut	JJ
40318	74	98	cheese	cheese	NN
40318	74	99	,	,	,
40318	74	100	180	180	CD
40318	74	101	.	.	.
40318	75	1	CHAPTER	chapter	NN
40318	75	2	XI	XI	NNP
40318	75	3	THE	the	DT
40318	75	4	HARD	hard	NN
40318	75	5	CHEESES	CHEESES	NNP
40318	75	6	172	172	CD
40318	75	7	-	-	SYM
40318	75	8	183	183	CD
40318	75	9	The	The	NNP
40318	75	10	Danish	danish	JJ
40318	75	11	group	group	NN
40318	75	12	,	,	,
40318	75	13	181	181	CD
40318	75	14	;	;	:
40318	75	15	The	the	DT
40318	75	16	Dutch	dutch	JJ
40318	75	17	group	group	NN
40318	75	18	,	,	,
40318	75	19	182	182	CD
40318	75	20	;	;	:
40318	75	21	Edam	Edam	NNP
40318	75	22	cheese	cheese	NN
40318	75	23	,	,	,
40318	75	24	183	183	CD
40318	75	25	;	;	:
40318	75	26	Method	method	NN
40318	75	27	of	of	IN
40318	75	28	manufacture	manufacture	NN
40318	75	29	,	,	,
40318	75	30	184	184	CD
40318	75	31	;	;	,
40318	75	32	Salting	salt	VBG
40318	75	33	and	and	CC
40318	75	34	curing	cure	VBG
40318	75	35	Edam	Edam	NNP
40318	75	36	,	,	,
40318	75	37	185	185	CD
40318	75	38	;	;	:
40318	75	39	Equipment	equipment	NN
40318	75	40	for	for	IN
40318	75	41	making	make	VBG
40318	75	42	Edam	Edam	NNP
40318	75	43	cheese	cheese	NN
40318	75	44	,	,	,
40318	75	45	186	186	CD
40318	75	46	;	;	:
40318	75	47	Qualities	quality	NNS
40318	75	48	and	and	CC
40318	75	49	yield	yield	NN
40318	75	50	of	of	IN
40318	75	51	Edam	Edam	NNP
40318	75	52	cheese	cheese	NN
40318	75	53	,	,	,
40318	75	54	187	187	CD
40318	75	55	;	;	:
40318	75	56	Gouda	Gouda	NNP
40318	75	57	cheese	cheese	NN
40318	75	58	,	,	,
40318	75	59	188	188	CD
40318	75	60	;	;	:
40318	75	61	Method	method	NN
40318	75	62	of	of	IN
40318	75	63	manufacture	manufacture	NN
40318	75	64	,	,	,
40318	75	65	189	189	CD
40318	75	66	;	;	:
40318	75	67	Equipment	Equipment	NNP
40318	75	68	for	for	IN
40318	75	69	Gouda	Gouda	NNP
40318	75	70	cheese	cheese	NN
40318	75	71	,	,	,
40318	75	72	190	190	CD
40318	75	73	;	;	:
40318	75	74	Composition	composition	NN
40318	75	75	and	and	CC
40318	75	76	yield	yield	NN
40318	75	77	,	,	,
40318	75	78	191	191	CD
40318	75	79	.	.	.
40318	76	1	CHAPTER	chapter	NN
40318	76	2	XII	XII	NNP
40318	76	3	CHEDDAR	CHEDDAR	NNP
40318	76	4	CHEESE	cheese	NN
40318	76	5	-	-	:
40318	76	6	MAKING	make	VBG
40318	76	7	184	184	CD
40318	76	8	-	-	SYM
40318	76	9	221	221	CD
40318	76	10	The	the	DT
40318	76	11	lot	lot	NN
40318	76	12	-	-	HYPH
40318	76	13	card	card	NN
40318	76	14	,	,	,
40318	76	15	192	192	CD
40318	76	16	;	;	:
40318	76	17	The	the	DT
40318	76	18	milk	milk	NN
40318	76	19	,	,	,
40318	76	20	193	193	CD
40318	76	21	;	;	:
40318	76	22	Ripening	ripen	VBG
40318	76	23	the	the	DT
40318	76	24	milk	milk	NN
40318	76	25	,	,	,
40318	76	26	194	194	CD
40318	76	27	;	;	:
40318	76	28	Setting	set	VBG
40318	76	29	or	or	CC
40318	76	30	coagulating	coagulating	NN
40318	76	31	,	,	,
40318	76	32	195	195	CD
40318	76	33	;	;	:
40318	76	34	Cutting	cutting	NN
40318	76	35	,	,	,
40318	76	36	196	196	CD
40318	76	37	;	;	:
40318	76	38	Heating	heating	NN
40318	76	39	or	or	CC
40318	76	40	"	"	``
40318	76	41	cooking	cook	VBG
40318	76	42	"	"	''
40318	76	43	the	the	DT
40318	76	44	curd	curd	NN
40318	76	45	,	,	,
40318	76	46	197	197	CD
40318	76	47	;	;	:
40318	76	48	Removing	remove	VBG
40318	76	49	the	the	DT
40318	76	50	whey	whey	NN
40318	76	51	,	,	,
40318	76	52	198	198	CD
40318	76	53	;	;	:
40318	76	54	Hot	hot	JJ
40318	76	55	-	-	HYPH
40318	76	56	iron	iron	NN
40318	76	57	test	test	NN
40318	76	58	,	,	,
40318	76	59	199	199	CD
40318	76	60	;	;	:
40318	76	61	Firmness	Firmness	NNP
40318	76	62	of	of	IN
40318	76	63	the	the	DT
40318	76	64	curd	curd	NN
40318	76	65	,	,	,
40318	76	66	200	200	CD
40318	76	67	;	;	:
40318	76	68	Gathering	gather	VBG
40318	76	69	the	the	DT
40318	76	70	curd	curd	NN
40318	76	71	together	together	RB
40318	76	72	,	,	,
40318	76	73	201	201	CD
40318	76	74	;	;	:
40318	76	75	Matting	Matting	NNP
40318	76	76	or	or	CC
40318	76	77	cheddaring	cheddare	VBG
40318	76	78	,	,	,
40318	76	79	202	202	CD
40318	76	80	;	;	:
40318	76	81	Milling	mill	VBG
40318	76	82	the	the	DT
40318	76	83	curd	curd	NN
40318	76	84	,	,	,
40318	76	85	203	203	CD
40318	76	86	;	;	:
40318	76	87	Salting	salt	VBG
40318	76	88	,	,	,
40318	76	89	204	204	CD
40318	76	90	;	;	:
40318	76	91	Hooping	hoop	VBG
40318	76	92	the	the	DT
40318	76	93	curd	curd	NN
40318	76	94	,	,	,
40318	76	95	205	205	CD
40318	76	96	;	;	:
40318	76	97	Pressing	press	VBG
40318	76	98	the	the	DT
40318	76	99	curd	curd	NN
40318	76	100	,	,	,
40318	76	101	206	206	CD
40318	76	102	;	;	:
40318	76	103	Dressing	dress	VBG
40318	76	104	the	the	DT
40318	76	105	cheese	cheese	NN
40318	76	106	,	,	,
40318	76	107	207	207	CD
40318	76	108	;	;	:
40318	76	109	Handling	handle	VBG
40318	76	110	over	over	RB
40318	76	111	-	-	HYPH
40318	76	112	ripe	ripe	JJ
40318	76	113	and	and	CC
40318	76	114	gassy	gassy	JJ
40318	76	115	milk	milk	NN
40318	76	116	,	,	,
40318	76	117	208	208	CD
40318	76	118	;	;	:
40318	76	119	Qualities	Qualities	NNPS
40318	76	120	of	of	IN
40318	76	121	Cheddar	Cheddar	NNP
40318	76	122	cheese	cheese	NN
40318	76	123	,	,	,
40318	76	124	209	209	CD
40318	76	125	.	.	.
40318	77	1	CHAPTER	chapter	NN
40318	77	2	XIII	XIII	NNP
40318	77	3	COMPOSITION	composition	NN
40318	77	4	AND	and	CC
40318	77	5	YIELD	yield	NN
40318	77	6	OF	of	IN
40318	77	7	CHEDDAR	CHEDDAR	NNP
40318	77	8	CHEESE	CHEESE	NNP
40318	77	9	222	222	CD
40318	77	10	-	-	HYPH
40318	77	11	246	246	CD
40318	77	12	Composition	composition	NN
40318	77	13	of	of	IN
40318	77	14	milk	milk	NN
40318	77	15	,	,	,
40318	77	16	whey	whey	NN
40318	77	17	and	and	CC
40318	77	18	cheese	cheese	NN
40318	77	19	,	,	,
40318	77	20	210	210	CD
40318	77	21	;	;	:
40318	77	22	Relations	relation	NNS
40318	77	23	of	of	IN
40318	77	24	fat	fat	NN
40318	77	25	to	to	IN
40318	77	26	casein	casein	NNP
40318	77	27	in	in	IN
40318	77	28	normal	normal	JJ
40318	77	29	milk	milk	NN
40318	77	30	,	,	,
40318	77	31	211	211	CD
40318	77	32	;	;	:
40318	77	33	Influence	influence	NN
40318	77	34	of	of	IN
40318	77	35	fat	fat	NN
40318	77	36	in	in	IN
40318	77	37	milk	milk	NN
40318	77	38	on	on	IN
40318	77	39	yield	yield	NN
40318	77	40	of	of	IN
40318	77	41	cheese	cheese	NN
40318	77	42	,	,	,
40318	77	43	212	212	CD
40318	77	44	;	;	:
40318	77	45	Fat	fat	JJ
40318	77	46	loss	loss	NN
40318	77	47	in	in	IN
40318	77	48	cheese	cheese	NN
40318	77	49	-	-	HYPH
40318	77	50	making	making	NN
40318	77	51	,	,	,
40318	77	52	213	213	CD
40318	77	53	;	;	:
40318	77	54	Effect	effect	NN
40318	77	55	of	of	IN
40318	77	56	bacterial	bacterial	JJ
40318	77	57	-	-	HYPH
40318	77	58	content	content	NN
40318	77	59	of	of	IN
40318	77	60	milk	milk	NN
40318	77	61	on	on	IN
40318	77	62	yield	yield	NN
40318	77	63	of	of	IN
40318	77	64	cheese	cheese	NN
40318	77	65	,	,	,
40318	77	66	214	214	CD
40318	77	67	;	;	:
40318	77	68	Factors	factor	NNS
40318	77	69	affecting	affect	VBG
40318	77	70	the	the	DT
40318	77	71	moisture	moisture	NN
40318	77	72	-	-	HYPH
40318	77	73	content	content	NN
40318	77	74	of	of	IN
40318	77	75	Cheddar	Cheddar	NNP
40318	77	76	,	,	,
40318	77	77	215	215	CD
40318	77	78	;	;	:
40318	77	79	Variations	variation	NNS
40318	77	80	of	of	IN
40318	77	81	the	the	DT
40318	77	82	Cheddar	Cheddar	NNP
40318	77	83	process	process	NN
40318	77	84	,	,	,
40318	77	85	216	216	CD
40318	77	86	;	;	:
40318	77	87	Cheddar	Cheddar	NNP
40318	77	88	-	-	HYPH
40318	77	89	type	type	NN
40318	77	90	cheese	cheese	NN
40318	77	91	from	from	IN
40318	77	92	pasteurized	pasteurized	JJ
40318	77	93	milk	milk	NN
40318	77	94	,	,	,
40318	77	95	217	217	CD
40318	77	96	;	;	:
40318	77	97	Club	club	NN
40318	77	98	cheese	cheese	NN
40318	77	99	,	,	,
40318	77	100	218	218	CD
40318	77	101	;	;	:
40318	77	102	The	the	DT
40318	77	103	stirred	stir	VBN
40318	77	104	-	-	HYPH
40318	77	105	curd	curd	NN
40318	77	106	or	or	CC
40318	77	107	granular	granular	JJ
40318	77	108	process	process	NN
40318	77	109	,	,	,
40318	77	110	219	219	CD
40318	77	111	;	;	:
40318	77	112	California	California	NNP
40318	77	113	Jack	Jack	NNP
40318	77	114	cheese	cheese	NN
40318	77	115	,	,	,
40318	77	116	220	220	CD
40318	77	117	;	;	:
40318	77	118	The	the	DT
40318	77	119	washed	washed	NN
40318	77	120	-	-	HYPH
40318	77	121	curd	curd	NN
40318	77	122	process	process	NN
40318	77	123	,	,	,
40318	77	124	221	221	CD
40318	77	125	;	;	:
40318	77	126	English	english	JJ
40318	77	127	dairy	dairy	NN
40318	77	128	cheese	cheese	NN
40318	77	129	,	,	,
40318	77	130	222	222	CD
40318	77	131	;	;	:
40318	77	132	Pineapple	pineapple	NN
40318	77	133	cheese	cheese	NN
40318	77	134	,	,	,
40318	77	135	223	223	CD
40318	77	136	;	;	:
40318	77	137	Leyden	Leyden	NNP
40318	77	138	,	,	,
40318	77	139	224	224	CD
40318	77	140	;	;	:
40318	77	141	Cheddar	Cheddar	NNP
40318	77	142	cheese	cheese	NN
40318	77	143	with	with	IN
40318	77	144	pimientos	pimientos	NN
40318	77	145	,	,	,
40318	77	146	225	225	CD
40318	77	147	;	;	:
40318	77	148	Sage	sage	NN
40318	77	149	cheese	cheese	NN
40318	77	150	,	,	,
40318	77	151	226	226	CD
40318	77	152	;	;	:
40318	77	153	Skimmed	skim	VBN
40318	77	154	-	-	HYPH
40318	77	155	milk	milk	NN
40318	77	156	cheese	cheese	NN
40318	77	157	,	,	,
40318	77	158	227	227	CD
40318	77	159	;	;	:
40318	77	160	Full	full	JJ
40318	77	161	skimmed	skimmed	JJ
40318	77	162	-	-	HYPH
40318	77	163	milk	milk	NN
40318	77	164	Cheddar	Cheddar	NNP
40318	77	165	cheese	cheese	NN
40318	77	166	,	,	,
40318	77	167	228	228	CD
40318	77	168	;	;	:
40318	77	169	Half	half	JJ
40318	77	170	skimmed	skim	VBN
40318	77	171	-	-	HYPH
40318	77	172	milk	milk	NN
40318	77	173	Cheddar	Cheddar	NNP
40318	77	174	cheese	cheese	NN
40318	77	175	,	,	,
40318	77	176	229	229	CD
40318	77	177	;	;	:
40318	77	178	Yield	yield	NN
40318	77	179	and	and	CC
40318	77	180	qualities	quality	NNS
40318	77	181	of	of	IN
40318	77	182	skimmed	skim	VBN
40318	77	183	-	-	HYPH
40318	77	184	milk	milk	NN
40318	77	185	Cheddar	Cheddar	NNP
40318	77	186	cheese	cheese	NN
40318	77	187	,	,	,
40318	77	188	230	230	CD
40318	77	189	.	.	.
40318	78	1	CHAPTER	CHAPTER	NNP
40318	78	2	XIV	XIV	NNP
40318	78	3	CHEDDAR	CHEDDAR	NNP
40318	78	4	CHEESE	cheese	NN
40318	78	5	RIPENING	ripening	NN
40318	78	6	247	247	CD
40318	78	7	-	-	SYM
40318	78	8	275	275	CD
40318	78	9	Fat	Fat	NNP
40318	78	10	,	,	,
40318	78	11	231	231	CD
40318	78	12	;	;	:
40318	78	13	Milk	milk	NN
40318	78	14	-	-	HYPH
40318	78	15	sugar	sugar	NN
40318	78	16	,	,	,
40318	78	17	232	232	CD
40318	78	18	;	;	:
40318	78	19	The	the	DT
40318	78	20	salts	salt	NNS
40318	78	21	,	,	,
40318	78	22	233	233	CD
40318	78	23	;	;	:
40318	78	24	Gases	gas	NNS
40318	78	25	,	,	,
40318	78	26	234	234	CD
40318	78	27	;	;	:
40318	78	28	Casein	Casein	NNP
40318	78	29	or	or	CC
40318	78	30	proteins	protein	NNS
40318	78	31	,	,	,
40318	78	32	235	235	CD
40318	78	33	;	;	:
40318	78	34	Causes	cause	NNS
40318	78	35	of	of	IN
40318	78	36	ripening	ripen	VBG
40318	78	37	changes	change	NNS
40318	78	38	,	,	,
40318	78	39	236	236	CD
40318	78	40	;	;	:
40318	78	41	Action	action	NN
40318	78	42	of	of	IN
40318	78	43	the	the	DT
40318	78	44	rennet	rennet	NN
40318	78	45	extract	extract	NN
40318	78	46	,	,	,
40318	78	47	237	237	CD
40318	78	48	;	;	:
40318	78	49	The	the	DT
40318	78	50	action	action	NN
40318	78	51	of	of	IN
40318	78	52	the	the	DT
40318	78	53	bacteria	bacteria	NNS
40318	78	54	,	,	,
40318	78	55	238	238	CD
40318	78	56	;	;	:
40318	78	57	Conditions	condition	NNS
40318	78	58	affecting	affect	VBG
40318	78	59	the	the	DT
40318	78	60	rate	rate	NN
40318	78	61	of	of	IN
40318	78	62	cheese	cheese	NN
40318	78	63	ripening	ripening	NN
40318	78	64	,	,	,
40318	78	65	239	239	CD
40318	78	66	;	;	:
40318	78	67	The	the	DT
40318	78	68	length	length	NN
40318	78	69	of	of	IN
40318	78	70	time	time	NN
40318	78	71	,	,	,
40318	78	72	240	240	CD
40318	78	73	;	;	:
40318	78	74	The	the	DT
40318	78	75	temperature	temperature	NN
40318	78	76	of	of	IN
40318	78	77	the	the	DT
40318	78	78	curing	curing	NN
40318	78	79	-	-	HYPH
40318	78	80	room	room	NN
40318	78	81	,	,	,
40318	78	82	241	241	CD
40318	78	83	;	;	:
40318	78	84	Moisture	moisture	NN
40318	78	85	-	-	HYPH
40318	78	86	content	content	NN
40318	78	87	of	of	IN
40318	78	88	the	the	DT
40318	78	89	cheese	cheese	NN
40318	78	90	,	,	,
40318	78	91	242	242	CD
40318	78	92	;	;	:
40318	78	93	The	the	DT
40318	78	94	size	size	NN
40318	78	95	of	of	IN
40318	78	96	the	the	DT
40318	78	97	cheese	cheese	NN
40318	78	98	,	,	,
40318	78	99	243	243	CD
40318	78	100	;	;	:
40318	78	101	The	the	DT
40318	78	102	amount	amount	NN
40318	78	103	of	of	IN
40318	78	104	salt	salt	NN
40318	78	105	used	use	VBN
40318	78	106	,	,	,
40318	78	107	244	244	CD
40318	78	108	;	;	:
40318	78	109	The	the	DT
40318	78	110	amount	amount	NN
40318	78	111	of	of	IN
40318	78	112	rennet	rennet	NN
40318	78	113	extract	extract	NN
40318	78	114	,	,	,
40318	78	115	245	245	CD
40318	78	116	;	;	:
40318	78	117	The	the	DT
40318	78	118	influence	influence	NN
40318	78	119	of	of	IN
40318	78	120	acid	acid	NN
40318	78	121	,	,	,
40318	78	122	246	246	CD
40318	78	123	;	;	:
40318	78	124	Care	care	NN
40318	78	125	of	of	IN
40318	78	126	the	the	DT
40318	78	127	cheese	cheese	NN
40318	78	128	in	in	IN
40318	78	129	the	the	DT
40318	78	130	curing	curing	NN
40318	78	131	-	-	HYPH
40318	78	132	room	room	NN
40318	78	133	,	,	,
40318	78	134	247	247	CD
40318	78	135	;	;	:
40318	78	136	Evaporation	evaporation	NN
40318	78	137	of	of	IN
40318	78	138	moisture	moisture	NN
40318	78	139	from	from	IN
40318	78	140	the	the	DT
40318	78	141	cheese	cheese	NN
40318	78	142	during	during	IN
40318	78	143	ripening	ripen	VBG
40318	78	144	,	,	,
40318	78	145	248	248	CD
40318	78	146	;	;	:
40318	78	147	Paraffining	Paraffining	NNP
40318	78	148	,	,	,
40318	78	149	249	249	CD
40318	78	150	;	;	:
40318	78	151	Shipping	shipping	NN
40318	78	152	,	,	,
40318	78	153	250	250	CD
40318	78	154	.	.	.
40318	79	1	_	_	NNP
40318	79	2	Defects	Defects	NNPS
40318	79	3	in	in	IN
40318	79	4	Cheddar	Cheddar	NNP
40318	79	5	cheese	cheese	NN
40318	79	6	_	_	NN
40318	79	7	:	:	:
40318	79	8	Defects	Defects	NNP
40318	79	9	in	in	IN
40318	79	10	flavor	flavor	NN
40318	79	11	,	,	,
40318	79	12	251	251	CD
40318	79	13	;	;	:
40318	79	14	Feedy	Feedy	NNP
40318	79	15	flavors	flavor	NNS
40318	79	16	,	,	,
40318	79	17	252	252	CD
40318	79	18	;	;	:
40318	79	19	Acid	acid	JJ
40318	79	20	flavors	flavor	NNS
40318	79	21	,	,	,
40318	79	22	253	253	CD
40318	79	23	;	;	:
40318	79	24	Sweet	Sweet	NNP
40318	79	25	or	or	CC
40318	79	26	fruity	fruity	NN
40318	79	27	flavors	flavor	NNS
40318	79	28	,	,	,
40318	79	29	254	254	CD
40318	79	30	;	;	:
40318	79	31	Defects	Defects	NNPS
40318	79	32	in	in	IN
40318	79	33	body	body	NN
40318	79	34	and	and	CC
40318	79	35	texture	texture	NN
40318	79	36	,	,	,
40318	79	37	255	255	CD
40318	79	38	;	;	:
40318	79	39	Loose	loose	JJ
40318	79	40	or	or	CC
40318	79	41	open	open	JJ
40318	79	42	texture	texture	NN
40318	79	43	,	,	,
40318	79	44	256	256	CD
40318	79	45	;	;	:
40318	79	46	Dry	Dry	NNP
40318	79	47	body	body	NN
40318	79	48	,	,	,
40318	79	49	257	257	CD
40318	79	50	;	;	:
40318	79	51	Gassy	gassy	JJ
40318	79	52	textured	texture	VBN
40318	79	53	cheese	cheese	NN
40318	79	54	,	,	,
40318	79	55	258	258	CD
40318	79	56	;	;	:
40318	79	57	Acidy	Acidy	NNP
40318	79	58	,	,	,
40318	79	59	pasty	pasty	NN
40318	79	60	or	or	CC
40318	79	61	soft	soft	JJ
40318	79	62	body	body	NN
40318	79	63	and	and	CC
40318	79	64	texture	texture	NN
40318	79	65	,	,	,
40318	79	66	259	259	CD
40318	79	67	;	;	:
40318	79	68	Defects	defect	NNS
40318	79	69	in	in	IN
40318	79	70	color	color	NN
40318	79	71	,	,	,
40318	79	72	260	260	CD
40318	79	73	;	;	:
40318	79	74	Defects	defect	NNS
40318	79	75	in	in	IN
40318	79	76	finish	finish	NN
40318	79	77	,	,	,
40318	79	78	261	261	CD
40318	79	79	.	.	.
40318	80	1	_	_	NNP
40318	80	2	Cheddar	Cheddar	NNP
40318	80	3	cheese	cheese	NN
40318	80	4	judging	judge	VBG
40318	80	5	_	_	NNP
40318	80	6	:	:	:
40318	80	7	Securing	secure	VBG
40318	80	8	the	the	DT
40318	80	9	sample	sample	NN
40318	80	10	,	,	,
40318	80	11	262	262	CD
40318	80	12	;	;	:
40318	80	13	How	how	WRB
40318	80	14	to	to	TO
40318	80	15	determine	determine	VB
40318	80	16	quality	quality	NN
40318	80	17	,	,	,
40318	80	18	263	263	CD
40318	80	19	;	;	:
40318	80	20	Causes	cause	NNS
40318	80	21	of	of	IN
40318	80	22	variations	variation	NNS
40318	80	23	in	in	IN
40318	80	24	score	score	NN
40318	80	25	,	,	,
40318	80	26	264	264	CD
40318	80	27	;	;	:
40318	80	28	The	the	DT
40318	80	29	score	score	NN
40318	80	30	-	-	HYPH
40318	80	31	card	card	NN
40318	80	32	,	,	,
40318	80	33	265	265	CD
40318	80	34	.	.	.
40318	81	1	CHAPTER	chapter	NN
40318	81	2	XV	XV	NNP
40318	81	3	THE	the	DT
40318	81	4	SWISS	swiss	JJ
40318	81	5	AND	and	CC
40318	81	6	ITALIAN	italian	JJ
40318	81	7	GROUPS	GROUPS	NNP
40318	81	8	276	276	CD
40318	81	9	-	-	SYM
40318	81	10	292	292	CD
40318	81	11	_	_	NNP
40318	81	12	Swiss	swiss	JJ
40318	81	13	cheese	cheese	NN
40318	81	14	_	_	NN
40318	81	15	:	:	:
40318	81	16	The	the	DT
40318	81	17	Swiss	swiss	JJ
40318	81	18	factory	factory	NN
40318	81	19	,	,	,
40318	81	20	266	266	CD
40318	81	21	;	;	:
40318	81	22	The	the	DT
40318	81	23	milk	milk	NN
40318	81	24	,	,	,
40318	81	25	267	267	CD
40318	81	26	;	;	:
40318	81	27	Rennet	rennet	NN
40318	81	28	extract	extract	NN
40318	81	29	,	,	,
40318	81	30	268	268	CD
40318	81	31	;	;	:
40318	81	32	Starter	starter	NN
40318	81	33	,	,	,
40318	81	34	269	269	CD
40318	81	35	;	;	:
40318	81	36	The	the	DT
40318	81	37	making	making	NN
40318	81	38	process	process	NN
40318	81	39	,	,	,
40318	81	40	270	270	CD
40318	81	41	;	;	:
40318	81	42	Curing	Curing	NNP
40318	81	43	Swiss	Swiss	NNP
40318	81	44	,	,	,
40318	81	45	271	271	CD
40318	81	46	;	;	:
40318	81	47	Block	Block	NNP
40318	81	48	Swiss	Swiss	NNP
40318	81	49	,	,	,
40318	81	50	272	272	CD
40318	81	51	;	;	:
40318	81	52	Shipment	shipment	NN
40318	81	53	,	,	,
40318	81	54	273	273	CD
40318	81	55	;	;	:
40318	81	56	Qualities	Qualities	NNPS
40318	81	57	of	of	IN
40318	81	58	Swiss	swiss	JJ
40318	81	59	cheese	cheese	NN
40318	81	60	,	,	,
40318	81	61	274	274	CD
40318	81	62	;	;	:
40318	81	63	Composition	composition	NN
40318	81	64	and	and	CC
40318	81	65	yield	yield	NN
40318	81	66	,	,	,
40318	81	67	275	275	CD
40318	81	68	;	;	:
40318	81	69	_	_	NNP
40318	81	70	The	the	DT
40318	81	71	Italian	italian	JJ
40318	81	72	group	group	NN
40318	81	73	_	_	NNP
40318	81	74	:	:	:
40318	81	75	Parmesan	Parmesan	NNP
40318	81	76	,	,	,
40318	81	77	276	276	CD
40318	81	78	;	;	:
40318	81	79	Regianito	Regianito	NNP
40318	81	80	,	,	,
40318	81	81	277	277	CD
40318	81	82	.	.	.
40318	82	1	CHAPTER	chapter	NN
40318	82	2	XVI	XVI	NNP
40318	82	3	MISCELLANEOUS	miscellaneous	JJ
40318	82	4	VARIETIES	variety	NNS
40318	82	5	AND	and	CC
40318	82	6	BY	BY	NNP
40318	82	7	-	-	HYPH
40318	82	8	PRODUCTS	PRODUCTS	NNP
40318	82	9	293	293	CD
40318	82	10	-	-	SYM
40318	82	11	296	296	CD
40318	82	12	Caciocavallo	Caciocavallo	NNP
40318	82	13	,	,	,
40318	82	14	278	278	CD
40318	82	15	;	;	:
40318	82	16	Sap	Sap	NNP
40318	82	17	sago	sago	NNP
40318	82	18	,	,	,
40318	82	19	279	279	CD
40318	82	20	;	;	:
40318	82	21	Albumin	Albumin	NNP
40318	82	22	cheese	cheese	NN
40318	82	23	,	,	,
40318	82	24	280	280	CD
40318	82	25	;	;	:
40318	82	26	Mysost	Mysost	NNP
40318	82	27	,	,	,
40318	82	28	Norwegian	norwegian	JJ
40318	82	29	whey	whey	NN
40318	82	30	cheese	cheese	NN
40318	82	31	,	,	,
40318	82	32	281	281	CD
40318	82	33	;	;	:
40318	82	34	Whey	Whey	NNP
40318	82	35	butter	butter	NN
40318	82	36	,	,	,
40318	82	37	282	282	CD
40318	82	38	.	.	.
40318	83	1	CHAPTER	CHAPTER	NNP
40318	83	2	XVII	XVII	NNP
40318	83	3	CHEESE	CHEESE	NNP
40318	83	4	FACTORY	FACTORY	NNP
40318	83	5	CONSTRUCTION	construction	NN
40318	83	6	,	,	,
40318	83	7	EQUIPMENT	EQUIPMENT	NNP
40318	83	8	,	,	,
40318	83	9	ORGANIZATION	ORGANIZATION	NNP
40318	83	10	297	297	CD
40318	83	11	-	-	SYM
40318	83	12	310	310	CD
40318	83	13	Locating	locate	VBG
40318	83	14	the	the	DT
40318	83	15	site	site	NN
40318	83	16	,	,	,
40318	83	17	283	283	CD
40318	83	18	;	;	:
40318	83	19	The	the	DT
40318	83	20	building	building	NN
40318	83	21	,	,	,
40318	83	22	284	284	CD
40318	83	23	;	;	:
40318	83	24	Heating	heating	NN
40318	83	25	plant	plant	NN
40318	83	26	,	,	,
40318	83	27	285	285	CD
40318	83	28	;	;	:
40318	83	29	Curing	curing	NN
40318	83	30	-	-	HYPH
40318	83	31	rooms	room	NNS
40318	83	32	,	,	,
40318	83	33	286	286	CD
40318	83	34	;	;	:
40318	83	35	Light	light	NN
40318	83	36	,	,	,
40318	83	37	287	287	CD
40318	83	38	;	;	:
40318	83	39	Ventilation	Ventilation	NNP
40318	83	40	,	,	,
40318	83	41	288	288	CD
40318	83	42	;	;	:
40318	83	43	Boiler	boiler	NN
40318	83	44	-	-	HYPH
40318	83	45	room	room	NN
40318	83	46	,	,	,
40318	83	47	289	289	CD
40318	83	48	;	;	:
40318	83	49	whey	whey	NN
40318	83	50	tanks	tank	NNS
40318	83	51	,	,	,
40318	83	52	290	290	CD
40318	83	53	;	;	:
40318	83	54	Store	store	NN
40318	83	55	-	-	HYPH
40318	83	56	room	room	NN
40318	83	57	,	,	,
40318	83	58	291	291	CD
40318	83	59	;	;	:
40318	83	60	The	the	DT
40318	83	61	floors	floor	NNS
40318	83	62	,	,	,
40318	83	63	292	292	CD
40318	83	64	;	;	:
40318	83	65	Arrangement	arrangement	NN
40318	83	66	of	of	IN
40318	83	67	machinery	machinery	NN
40318	83	68	and	and	CC
40318	83	69	rooms	room	NNS
40318	83	70	,	,	,
40318	83	71	293	293	CD
40318	83	72	;	;	:
40318	83	73	Arrangements	arrangement	NNS
40318	83	74	for	for	IN
40318	83	75	cleanliness	cleanliness	NN
40318	83	76	,	,	,
40318	83	77	294	294	CD
40318	83	78	;	;	:
40318	83	79	Equipment	equipment	NN
40318	83	80	and	and	CC
40318	83	81	supplies	supply	NNS
40318	83	82	list	list	NN
40318	83	83	,	,	,
40318	83	84	295	295	CD
40318	83	85	;	;	:
40318	83	86	Factory	factory	NN
40318	83	87	organization	organization	NN
40318	83	88	,	,	,
40318	83	89	296	296	CD
40318	83	90	.	.	.
40318	84	1	CHAPTER	chapter	NN
40318	84	2	XVIII	xviii	NN
40318	84	3	HISTORY	history	NN
40318	84	4	AND	and	CC
40318	84	5	DEVELOPMENT	development	NN
40318	84	6	OF	of	IN
40318	84	7	THE	the	DT
40318	84	8	CHEESE	cheese	NN
40318	84	9	INDUSTRY	industry	NN
40318	84	10	IN	in	IN
40318	84	11	AMERICA	AMERICA	NNP
40318	84	12	311	311	CD
40318	84	13	-	-	SYM
40318	84	14	326	326	CD
40318	84	15	The	the	DT
40318	84	16	factory	factory	NN
40318	84	17	system	system	NN
40318	84	18	,	,	,
40318	84	19	297	297	CD
40318	84	20	;	;	:
40318	84	21	Introduction	introduction	NN
40318	84	22	of	of	IN
40318	84	23	factory	factory	NN
40318	84	24	system	system	NN
40318	84	25	in	in	IN
40318	84	26	Canada	Canada	NNP
40318	84	27	,	,	,
40318	84	28	298	298	CD
40318	84	29	;	;	:
40318	84	30	Introduction	introduction	NN
40318	84	31	of	of	IN
40318	84	32	cheddaring	cheddare	VBG
40318	84	33	,	,	,
40318	84	34	299	299	CD
40318	84	35	;	;	:
40318	84	36	Introduction	introduction	NN
40318	84	37	of	of	IN
40318	84	38	Swiss	Swiss	NNP
40318	84	39	and	and	CC
40318	84	40	Limburger	Limburger	NNP
40318	84	41	,	,	,
40318	84	42	300	300	CD
40318	84	43	;	;	:
40318	84	44	Number	number	NN
40318	84	45	and	and	CC
40318	84	46	distribution	distribution	NN
40318	84	47	of	of	IN
40318	84	48	cheese	cheese	NN
40318	84	49	factories	factory	NNS
40318	84	50	,	,	,
40318	84	51	301	301	CD
40318	84	52	;	;	:
40318	84	53	Total	total	JJ
40318	84	54	production	production	NN
40318	84	55	of	of	IN
40318	84	56	cheese	cheese	NN
40318	84	57	in	in	IN
40318	84	58	the	the	DT
40318	84	59	United	United	NNP
40318	84	60	States	States	NNP
40318	84	61	,	,	,
40318	84	62	302	302	CD
40318	84	63	;	;	:
40318	84	64	Rank	Rank	NNP
40318	84	65	of	of	IN
40318	84	66	the	the	DT
40318	84	67	leading	lead	VBG
40318	84	68	cheese	cheese	NN
40318	84	69	-	-	HYPH
40318	84	70	producing	produce	VBG
40318	84	71	states	state	NNS
40318	84	72	,	,	,
40318	84	73	303	303	CD
40318	84	74	;	;	:
40318	84	75	Exportation	exportation	NN
40318	84	76	and	and	CC
40318	84	77	importation	importation	NN
40318	84	78	of	of	IN
40318	84	79	cheese	cheese	NN
40318	84	80	by	by	IN
40318	84	81	the	the	DT
40318	84	82	United	United	NNP
40318	84	83	States	States	NNP
40318	84	84	,	,	,
40318	84	85	304	304	CD
40318	84	86	;	;	:
40318	84	87	Average	average	JJ
40318	84	88	yearly	yearly	JJ
40318	84	89	price	price	NN
40318	84	90	of	of	IN
40318	84	91	cheese	cheese	NN
40318	84	92	,	,	,
40318	84	93	305	305	CD
40318	84	94	;	;	:
40318	84	95	Canadian	canadian	JJ
40318	84	96	cheese	cheese	NN
40318	84	97	statistics	statistic	NNS
40318	84	98	,	,	,
40318	84	99	306	306	CD
40318	84	100	;	;	:
40318	84	101	Introduction	introduction	NN
40318	84	102	of	of	IN
40318	84	103	cheese	cheese	NN
40318	84	104	-	-	HYPH
40318	84	105	making	making	NN
40318	84	106	into	into	IN
40318	84	107	new	new	JJ
40318	84	108	regions	region	NNS
40318	84	109	,	,	,
40318	84	110	307	307	CD
40318	84	111	.	.	.
40318	85	1	CHAPTER	chapter	NN
40318	85	2	XIX	XIX	NNP
40318	85	3	TESTING	testing	NN
40318	85	4	327	327	CD
40318	85	5	-	-	SYM
40318	85	6	342	342	CD
40318	85	7	The	the	DT
40318	85	8	fat	fat	JJ
40318	85	9	test	test	NN
40318	85	10	,	,	,
40318	85	11	308	308	CD
40318	85	12	;	;	:
40318	85	13	Sampling	sample	VBG
40318	85	14	the	the	DT
40318	85	15	milk	milk	NN
40318	85	16	,	,	,
40318	85	17	309	309	CD
40318	85	18	;	;	:
40318	85	19	Adding	add	VBG
40318	85	20	the	the	DT
40318	85	21	acid	acid	NN
40318	85	22	,	,	,
40318	85	23	310	310	CD
40318	85	24	;	;	:
40318	85	25	Centrifuging	centrifuging	NN
40318	85	26	,	,	,
40318	85	27	311	311	CD
40318	85	28	;	;	:
40318	85	29	Reading	read	VBG
40318	85	30	the	the	DT
40318	85	31	test	test	NN
40318	85	32	,	,	,
40318	85	33	312	312	CD
40318	85	34	;	;	:
40318	85	35	testing	test	VBG
40318	85	36	whey	whey	NN
40318	85	37	for	for	IN
40318	85	38	fat	fat	NN
40318	85	39	,	,	,
40318	85	40	313	313	CD
40318	85	41	;	;	:
40318	85	42	testing	test	VBG
40318	85	43	cheese	cheese	NN
40318	85	44	for	for	IN
40318	85	45	fat	fat	NN
40318	85	46	,	,	,
40318	85	47	314	314	CD
40318	85	48	;	;	:
40318	85	49	Reading	read	VBG
40318	85	50	the	the	DT
40318	85	51	test	test	NN
40318	85	52	,	,	,
40318	85	53	315	315	CD
40318	85	54	;	;	:
40318	85	55	The	the	DT
40318	85	56	Hart	Hart	NNP
40318	85	57	casein	casein	NN
40318	85	58	test	test	NN
40318	85	59	,	,	,
40318	85	60	316	316	CD
40318	85	61	;	;	:
40318	85	62	Solids	solid	NNS
40318	85	63	in	in	IN
40318	85	64	the	the	DT
40318	85	65	milk	milk	NN
40318	85	66	,	,	,
40318	85	67	317	317	CD
40318	85	68	;	;	:
40318	85	69	the	the	DT
40318	85	70	lactometer	lactomet	JJR
40318	85	71	,	,	,
40318	85	72	318	318	CD
40318	85	73	;	;	:
40318	85	74	Calculating	calculate	VBG
40318	85	75	the	the	DT
40318	85	76	solids	solid	NNS
40318	85	77	not	not	RB
40318	85	78	fat	fat	JJ
40318	85	79	in	in	IN
40318	85	80	the	the	DT
40318	85	81	milk	milk	NN
40318	85	82	,	,	,
40318	85	83	319	319	CD
40318	85	84	;	;	:
40318	85	85	Testing	testing	NN
40318	85	86	cheese	cheese	NN
40318	85	87	for	for	IN
40318	85	88	moisture	moisture	NN
40318	85	89	,	,	,
40318	85	90	320	320	CD
40318	85	91	.	.	.
40318	86	1	CHAPTER	CHAPTER	NNP
40318	86	2	XX	XX	NNP
40318	86	3	MARKETING	MARKETING	NNP
40318	86	4	343	343	CD
40318	86	5	-	-	SYM
40318	86	6	361	361	CD
40318	86	7	Buying	buying	NN
40318	86	8	milk	milk	NN
40318	86	9	,	,	,
40318	86	10	321	321	CD
40318	86	11	;	;	:
40318	86	12	Cheese	cheese	NN
40318	86	13	yield	yield	NN
40318	86	14	basis	basis	NN
40318	86	15	of	of	IN
40318	86	16	buying	buy	VBG
40318	86	17	milk	milk	NN
40318	86	18	,	,	,
40318	86	19	322	322	CD
40318	86	20	;	;	:
40318	86	21	Fat	fat	JJ
40318	86	22	basis	basis	NN
40318	86	23	for	for	IN
40318	86	24	payment	payment	NN
40318	86	25	of	of	IN
40318	86	26	milk	milk	NN
40318	86	27	,	,	,
40318	86	28	323	323	CD
40318	86	29	;	;	:
40318	86	30	Weight	Weight	NNP
40318	86	31	basis	basis	NN
40318	86	32	or	or	CC
40318	86	33	pooling	pooling	NN
40318	86	34	method	method	NN
40318	86	35	for	for	IN
40318	86	36	payment	payment	NN
40318	86	37	of	of	IN
40318	86	38	milk	milk	NN
40318	86	39	,	,	,
40318	86	40	324	324	CD
40318	86	41	;	;	:
40318	86	42	Fat	Fat	NNP
40318	86	43	-	-	HYPH
40318	86	44	plus	plus	CC
40318	86	45	-	-	HYPH
40318	86	46	two	two	CD
40318	86	47	method	method	NN
40318	86	48	for	for	IN
40318	86	49	payment	payment	NN
40318	86	50	of	of	IN
40318	86	51	milk	milk	NN
40318	86	52	,	,	,
40318	86	53	325	325	CD
40318	86	54	;	;	:
40318	86	55	Comparison	comparison	NN
40318	86	56	of	of	IN
40318	86	57	methods	method	NNS
40318	86	58	,	,	,
40318	86	59	326	326	CD
40318	86	60	;	;	:
40318	86	61	Laws	law	NNS
40318	86	62	governing	govern	VBG
40318	86	63	the	the	DT
40318	86	64	production	production	NN
40318	86	65	and	and	CC
40318	86	66	sale	sale	NN
40318	86	67	of	of	IN
40318	86	68	milk	milk	NN
40318	86	69	,	,	,
40318	86	70	327	327	CD
40318	86	71	;	;	:
40318	86	72	Marketing	marketing	NN
40318	86	73	of	of	IN
40318	86	74	cheese	cheese	NN
40318	86	75	,	,	,
40318	86	76	328	328	CD
40318	86	77	;	;	:
40318	86	78	Mercantile	Mercantile	NNP
40318	86	79	exchanges	exchange	NNS
40318	86	80	,	,	,
40318	86	81	329	329	CD
40318	86	82	;	;	:
40318	86	83	Marketing	marketing	NN
40318	86	84	perishable	perishable	JJ
40318	86	85	varieties	variety	NNS
40318	86	86	,	,	,
40318	86	87	330	330	CD
40318	86	88	;	;	:
40318	86	89	Distribution	distribution	NN
40318	86	90	of	of	IN
40318	86	91	price	price	NN
40318	86	92	,	,	,
40318	86	93	331	331	CD
40318	86	94	;	;	:
40318	86	95	Standards	standard	NNS
40318	86	96	,	,	,
40318	86	97	332	332	CD
40318	86	98	;	;	:
40318	86	99	Laws	law	NNS
40318	86	100	relating	relate	VBG
40318	86	101	to	to	IN
40318	86	102	cheese	cheese	NN
40318	86	103	marketing	marketing	NN
40318	86	104	,	,	,
40318	86	105	333	333	CD
40318	86	106	.	.	.
40318	87	1	CHAPTER	CHAPTER	NNP
40318	87	2	XXI	XXI	NNP
40318	87	3	CHEESE	CHEESE	NNP
40318	87	4	IN	in	IN
40318	87	5	THE	the	DT
40318	87	6	HOUSEHOLD	household	NN
40318	87	7	362	362	CD
40318	87	8	-	-	HYPH
40318	87	9	381	381	CD
40318	87	10	Food	Food	NNP
40318	87	11	value	value	NN
40318	87	12	of	of	IN
40318	87	13	cheese	cheese	NN
40318	87	14	,	,	,
40318	87	15	334	334	CD
40318	87	16	;	;	:
40318	87	17	Digestibility	Digestibility	NNP
40318	87	18	of	of	IN
40318	87	19	cheese	cheese	NN
40318	87	20	,	,	,
40318	87	21	335	335	CD
40318	87	22	;	;	:
40318	87	23	Cheese	cheese	NN
40318	87	24	flavor	flavor	NN
40318	87	25	,	,	,
40318	87	26	336	336	CD
40318	87	27	;	;	:
40318	87	28	Relation	relation	NN
40318	87	29	to	to	IN
40318	87	30	health	health	NN
40318	87	31	,	,	,
40318	87	32	337	337	CD
40318	87	33	;	;	:
40318	87	34	Cheese	cheese	NN
40318	87	35	poisoning	poisoning	NN
40318	87	36	,	,	,
40318	87	37	338	338	CD
40318	87	38	;	;	:
40318	87	39	Proper	proper	JJ
40318	87	40	place	place	NN
40318	87	41	in	in	IN
40318	87	42	the	the	DT
40318	87	43	diet	diet	NN
40318	87	44	,	,	,
40318	87	45	339	339	CD
40318	87	46	;	;	:
40318	87	47	Care	care	NN
40318	87	48	of	of	IN
40318	87	49	cheese	cheese	NN
40318	87	50	,	,	,
40318	87	51	340	340	CD
40318	87	52	;	;	:
40318	87	53	Food	food	NN
40318	87	54	value	value	NN
40318	87	55	and	and	CC
40318	87	56	price	price	NN
40318	87	57	,	,	,
40318	87	58	341	341	CD
40318	87	59	;	;	:
40318	87	60	Methods	method	NNS
40318	87	61	and	and	CC
40318	87	62	recipes	recipe	NNS
40318	87	63	for	for	IN
40318	87	64	using	use	VBG
40318	87	65	cheese	cheese	NN
40318	87	66	,	,	,
40318	87	67	342	342	CD
40318	87	68	.	.	.
40318	88	1	THE	the	DT
40318	88	2	BOOK	BOOK	NNP
40318	88	3	OF	of	IN
40318	88	4	CHEESE	CHEESE	NNP
40318	88	5	CHAPTER	CHAPTER	NNP
40318	88	6	I	-PRON-	PRP
40318	88	7	_	_	NNP
40318	88	8	GENERAL	GENERAL	NNP
40318	88	9	STATEMENT	STATEMENT	NNP
40318	88	10	ON	ON	NNP
40318	88	11	CHEESE	CHEESE	NNP
40318	88	12	_	_	NNP
40318	88	13	Cheese	Cheese	NNP
40318	88	14	is	be	VBZ
40318	88	15	a	a	DT
40318	88	16	solid	solid	JJ
40318	88	17	or	or	CC
40318	88	18	semi	semi	JJ
40318	88	19	-	-	JJ
40318	88	20	solid	solid	JJ
40318	88	21	protein	protein	NN
40318	88	22	food	food	NN
40318	88	23	product	product	NN
40318	88	24	manufactured	manufacture	VBN
40318	88	25	from	from	IN
40318	88	26	milk	milk	NN
40318	88	27	.	.	.
40318	89	1	Its	-PRON-	PRP$
40318	89	2	solidity	solidity	NN
40318	89	3	depends	depend	VBZ
40318	89	4	on	on	IN
40318	89	5	the	the	DT
40318	89	6	curdling	curdling	NN
40318	89	7	or	or	CC
40318	89	8	coagulation	coagulation	NN
40318	89	9	of	of	IN
40318	89	10	part	part	NN
40318	89	11	or	or	CC
40318	89	12	all	all	DT
40318	89	13	of	of	IN
40318	89	14	the	the	DT
40318	89	15	protein	protein	NN
40318	89	16	and	and	CC
40318	89	17	the	the	DT
40318	89	18	expulsion	expulsion	NN
40318	89	19	of	of	IN
40318	89	20	the	the	DT
40318	89	21	watery	watery	JJ
40318	89	22	part	part	NN
40318	89	23	or	or	CC
40318	89	24	whey	whey	NN
40318	89	25	.	.	.
40318	90	1	The	the	DT
40318	90	2	coagulum	coagulum	NN
40318	90	3	or	or	CC
40318	90	4	curd	curd	NN
40318	90	5	so	so	RB
40318	90	6	formed	formed	JJ
40318	90	7	incloses	inclose	VBZ
40318	90	8	part	part	NN
40318	90	9	of	of	IN
40318	90	10	the	the	DT
40318	90	11	milk	milk	NN
40318	90	12	-	-	HYPH
40318	90	13	serum	serum	NN
40318	90	14	(	(	-LRB-
40318	90	15	technically	technically	RB
40318	90	16	whey	whey	JJ
40318	90	17	)	)	-RRB-
40318	90	18	or	or	CC
40318	90	19	watery	watery	JJ
40318	90	20	portion	portion	NN
40318	90	21	of	of	IN
40318	90	22	the	the	DT
40318	90	23	milk	milk	NN
40318	90	24	,	,	,
40318	90	25	part	part	NN
40318	90	26	of	of	IN
40318	90	27	the	the	DT
40318	90	28	salts	salt	NNS
40318	90	29	,	,	,
40318	90	30	part	part	NN
40318	90	31	or	or	CC
40318	90	32	all	all	DT
40318	90	33	of	of	IN
40318	90	34	the	the	DT
40318	90	35	fat	fat	NN
40318	90	36	,	,	,
40318	90	37	and	and	CC
40318	90	38	an	an	DT
40318	90	39	aliquot	aliquot	JJ
40318	90	40	part	part	NN
40318	90	41	of	of	IN
40318	90	42	the	the	DT
40318	90	43	milk	milk	NN
40318	90	44	-	-	HYPH
40318	90	45	sugar	sugar	NN
40318	90	46	.	.	.
40318	91	1	The	the	DT
40318	91	2	loss	loss	NN
40318	91	3	in	in	IN
40318	91	4	manufacture	manufacture	NN
40318	91	5	includes	include	VBZ
40318	91	6	a	a	DT
40318	91	7	small	small	JJ
40318	91	8	fraction	fraction	NN
40318	91	9	of	of	IN
40318	91	10	the	the	DT
40318	91	11	protein	protein	NN
40318	91	12	and	and	CC
40318	91	13	fat	fat	NN
40318	91	14	,	,	,
40318	91	15	the	the	DT
40318	91	16	larger	large	JJR
40318	91	17	proportion	proportion	NN
40318	91	18	of	of	IN
40318	91	19	the	the	DT
40318	91	20	water	water	NN
40318	91	21	,	,	,
40318	91	22	salts	salt	NNS
40318	91	23	and	and	CC
40318	91	24	milk	milk	NN
40318	91	25	-	-	HYPH
40318	91	26	sugar	sugar	NN
40318	91	27	.	.	.
40318	92	1	+1	+1	-RRB-
40318	92	2	.	.	.
40318	93	1	Nature	nature	NN
40318	93	2	of	of	IN
40318	93	3	cheese.+--Milk	cheese.+--milk	NN
40318	93	4	of	of	IN
40318	93	5	itself	-PRON-	PRP
40318	93	6	is	be	VBZ
40318	93	7	an	an	DT
40318	93	8	exceedingly	exceedingly	RB
40318	93	9	perishable	perishable	JJ
40318	93	10	product	product	NN
40318	93	11	.	.	.
40318	94	1	Cheese	cheese	NN
40318	94	2	preserves	preserve	VBZ
40318	94	3	the	the	DT
40318	94	4	most	most	RBS
40318	94	5	important	important	JJ
40318	94	6	nutrient	nutrient	NN
40318	94	7	parts	part	NNS
40318	94	8	of	of	IN
40318	94	9	the	the	DT
40318	94	10	milk	milk	NN
40318	94	11	in	in	IN
40318	94	12	condition	condition	NN
40318	94	13	for	for	IN
40318	94	14	consumption	consumption	NN
40318	94	15	over	over	IN
40318	94	16	a	a	DT
40318	94	17	much	much	RB
40318	94	18	longer	long	JJR
40318	94	19	period	period	NN
40318	94	20	.	.	.
40318	95	1	The	the	DT
40318	95	2	duration	duration	NN
40318	95	3	of	of	IN
40318	95	4	this	this	DT
40318	95	5	period	period	NN
40318	95	6	and	and	CC
40318	95	7	the	the	DT
40318	95	8	ripening	ripening	JJ
40318	95	9	and	and	CC
40318	95	10	other	other	JJ
40318	95	11	changes	change	NNS
40318	95	12	taking	take	VBG
40318	95	13	place	place	NN
40318	95	14	depend	depend	VBP
40318	95	15	very	very	RB
40318	95	16	closely	closely	RB
40318	95	17	on	on	IN
40318	95	18	the	the	DT
40318	95	19	composition	composition	NN
40318	95	20	of	of	IN
40318	95	21	the	the	DT
40318	95	22	freshly	freshly	RB
40318	95	23	made	make	VBN
40318	95	24	cheese	cheese	NN
40318	95	25	.	.	.
40318	96	1	There	there	EX
40318	96	2	is	be	VBZ
40318	96	3	an	an	DT
40318	96	4	intimate	intimate	JJ
40318	96	5	relation	relation	NN
40318	96	6	between	between	IN
40318	96	7	the	the	DT
40318	96	8	water	water	NN
40318	96	9	,	,	,
40318	96	10	fat	fat	NN
40318	96	11	,	,	,
40318	96	12	protein	protein	NN
40318	96	13	and	and	CC
40318	96	14	salt	salt	NN
40318	96	15	-	-	HYPH
40318	96	16	content	content	NN
40318	96	17	of	of	IN
40318	96	18	the	the	DT
40318	96	19	newly	newly	RB
40318	96	20	made	make	VBN
40318	96	21	cheese	cheese	NN
40318	96	22	and	and	CC
40318	96	23	the	the	DT
40318	96	24	ripening	ripening	JJ
40318	96	25	processes	process	NNS
40318	96	26	which	which	WDT
40318	96	27	produce	produce	VBP
40318	96	28	the	the	DT
40318	96	29	particular	particular	JJ
40318	96	30	flavors	flavor	NNS
40318	96	31	of	of	IN
40318	96	32	the	the	DT
40318	96	33	product	product	NN
40318	96	34	when	when	WRB
40318	96	35	it	-PRON-	PRP
40318	96	36	is	be	VBZ
40318	96	37	ready	ready	JJ
40318	96	38	for	for	IN
40318	96	39	the	the	DT
40318	96	40	consumer	consumer	NN
40318	96	41	.	.	.
40318	97	1	This	this	DT
40318	97	2	relation	relation	NN
40318	97	3	is	be	VBZ
40318	97	4	essentially	essentially	RB
40318	97	5	biological	biological	JJ
40318	97	6	.	.	.
40318	98	1	A	a	DT
40318	98	2	cheese	cheese	NN
40318	98	3	containing	contain	VBG
40318	98	4	60	60	CD
40318	98	5	to	to	TO
40318	98	6	75	75	CD
40318	98	7	per	per	NN
40318	98	8	cent	cent	NN
40318	98	9	of	of	IN
40318	98	10	water	water	NN
40318	98	11	,	,	,
40318	98	12	as	as	IN
40318	98	13	in	in	IN
40318	98	14	"	"	``
40318	98	15	cottage	cottage	NN
40318	98	16	cheese	cheese	NN
40318	98	17	"	"	''
40318	98	18	(	(	-LRB-
40318	98	19	the	the	DT
40318	98	20	sour	sour	JJ
40318	98	21	-	-	HYPH
40318	98	22	milk	milk	NN
40318	98	23	cheese	cheese	NN
40318	98	24	so	so	RB
40318	98	25	widely	widely	RB
40318	98	26	made	make	VBN
40318	98	27	in	in	IN
40318	98	28	the	the	DT
40318	98	29	homes	home	NNS
40318	98	30	)	)	-RRB-
40318	98	31	,	,	,
40318	98	32	must	must	MD
40318	98	33	be	be	VB
40318	98	34	eaten	eat	VBN
40318	98	35	or	or	CC
40318	98	36	lost	lose	VBN
40318	98	37	in	in	IN
40318	98	38	a	a	DT
40318	98	39	very	very	RB
40318	98	40	few	few	JJ
40318	98	41	days	day	NNS
40318	98	42	.	.	.
40318	99	1	Spoilage	spoilage	NN
40318	99	2	is	be	VBZ
40318	99	3	very	very	RB
40318	99	4	rapid	rapid	JJ
40318	99	5	.	.	.
40318	100	1	In	in	IN
40318	100	2	contrast	contrast	NN
40318	100	3	to	to	IN
40318	100	4	this	this	DT
40318	100	5	,	,	,
40318	100	6	the	the	DT
40318	100	7	Italian	Italian	NNP
40318	100	8	Parmesan	Parmesan	NNP
40318	100	9	,	,	,
40318	100	10	with	with	IN
40318	100	11	30	30	CD
40318	100	12	to	to	TO
40318	100	13	32	32	CD
40318	100	14	per	per	NN
40318	100	15	cent	cent	NN
40318	100	16	of	of	IN
40318	100	17	water	water	NN
40318	100	18	,	,	,
40318	100	19	requires	require	VBZ
40318	100	20	two	two	CD
40318	100	21	to	to	TO
40318	100	22	three	three	CD
40318	100	23	years	year	NNS
40318	100	24	for	for	IN
40318	100	25	proper	proper	JJ
40318	100	26	ripening	ripening	NN
40318	100	27	.	.	.
40318	101	1	The	the	DT
40318	101	2	cheeses	cheese	NNS
40318	101	3	made	make	VBN
40318	101	4	from	from	IN
40318	101	5	soured	soured	JJ
40318	101	6	skim	skim	NN
40318	101	7	-	-	HYPH
40318	101	8	milk	milk	NN
40318	101	9	probably	probably	RB
40318	101	10	represent	represent	VBP
40318	101	11	the	the	DT
40318	101	12	most	most	RBS
40318	101	13	ancient	ancient	JJ
40318	101	14	forms	form	NNS
40318	101	15	of	of	IN
40318	101	16	cheese	cheese	NN
40318	101	17	-	-	HYPH
40318	101	18	making	making	NN
40318	101	19	.	.	.
40318	102	1	Their	-PRON-	PRP$
40318	102	2	origin	origin	NN
40318	102	3	is	be	VBZ
40318	102	4	lost	lose	VBN
40318	102	5	in	in	IN
40318	102	6	antiquity	antiquity	NN
40318	102	7	.	.	.
40318	103	1	The	the	DT
40318	103	2	makers	maker	NNS
40318	103	3	of	of	IN
40318	103	4	Roquefort	Roquefort	NNP
40318	103	5	cheese	cheese	NN
40318	103	6	cite	cite	NN
40318	103	7	passages	passage	NNS
40318	103	8	from	from	IN
40318	103	9	Pliny	Pliny	NNP
40318	103	10	which	which	WDT
40318	103	11	they	-PRON-	PRP
40318	103	12	think	think	VBP
40318	103	13	refer	refer	VBP
40318	103	14	to	to	IN
40318	103	15	an	an	DT
40318	103	16	early	early	JJ
40318	103	17	form	form	NN
40318	103	18	of	of	IN
40318	103	19	that	that	DT
40318	103	20	product	product	NN
40318	103	21	.	.	.
40318	104	1	It	-PRON-	PRP
40318	104	2	is	be	VBZ
40318	104	3	certain	certain	JJ
40318	104	4	that	that	IN
40318	104	5	cheese	cheese	NN
40318	104	6	in	in	IN
40318	104	7	some	some	DT
40318	104	8	form	form	NN
40318	104	9	has	have	VBZ
40318	104	10	been	be	VBN
40318	104	11	familiar	familiar	JJ
40318	104	12	to	to	IN
40318	104	13	man	man	NN
40318	104	14	throughout	throughout	IN
40318	104	15	historic	historic	JJ
40318	104	16	times	time	NNS
40318	104	17	.	.	.
40318	105	1	The	the	DT
40318	105	2	technical	technical	JJ
40318	105	3	literature	literature	NN
40318	105	4	of	of	IN
40318	105	5	cheese	cheese	NN
40318	105	6	-	-	HYPH
40318	105	7	making	making	NN
40318	105	8	is	be	VBZ
40318	105	9	,	,	,
40318	105	10	however	however	RB
40318	105	11	,	,	,
40318	105	12	essentially	essentially	RB
40318	105	13	recent	recent	JJ
40318	105	14	.	.	.
40318	106	1	The	the	DT
40318	106	2	older	old	JJR
40318	106	3	literature	literature	NN
40318	106	4	may	may	MD
40318	106	5	be	be	VB
40318	106	6	cited	cite	VBN
40318	106	7	to	to	TO
40318	106	8	follow	follow	VB
40318	106	9	the	the	DT
40318	106	10	historical	historical	JJ
40318	106	11	changes	change	NNS
40318	106	12	in	in	IN
40318	106	13	details	detail	NNS
40318	106	14	of	of	IN
40318	106	15	practice	practice	NN
40318	106	16	.	.	.
40318	107	1	+2	+2	UH
40318	107	2	.	.	.
40318	108	1	Cheese	cheese	NN
40318	108	2	-	-	HYPH
40318	108	3	making	making	NN
40318	108	4	as	as	IN
40318	108	5	an	an	DT
40318	108	6	art+	art+	NNP
40318	108	7	has	have	VBZ
40318	108	8	been	be	VBN
40318	108	9	developed	develop	VBN
40318	108	10	to	to	IN
40318	108	11	high	high	JJ
40318	108	12	stages	stage	NNS
40318	108	13	of	of	IN
40318	108	14	perfection	perfection	NN
40318	108	15	in	in	IN
40318	108	16	widely	widely	RB
40318	108	17	separate	separate	JJ
40318	108	18	localities	locality	NNS
40318	108	19	.	.	.
40318	109	1	The	the	DT
40318	109	2	best	well	RBS
40318	109	3	known	know	VBN
40318	109	4	varieties	variety	NNS
40318	109	5	of	of	IN
40318	109	6	cheese	cheese	NN
40318	109	7	bear	bear	VBP
40318	109	8	the	the	DT
40318	109	9	geographical	geographical	JJ
40318	109	10	names	name	NNS
40318	109	11	of	of	IN
40318	109	12	the	the	DT
40318	109	13	places	place	NNS
40318	109	14	of	of	IN
40318	109	15	their	-PRON-	PRP$
40318	109	16	origin	origin	NN
40318	109	17	.	.	.
40318	110	1	The	the	DT
40318	110	2	practices	practice	NNS
40318	110	3	of	of	IN
40318	110	4	making	make	VBG
40318	110	5	and	and	CC
40318	110	6	handling	handle	VBG
40318	110	7	such	such	JJ
40318	110	8	cheeses	cheese	NNS
40318	110	9	have	have	VBP
40318	110	10	been	be	VBN
40318	110	11	developed	develop	VBN
40318	110	12	in	in	IN
40318	110	13	intimate	intimate	JJ
40318	110	14	relation	relation	NN
40318	110	15	to	to	IN
40318	110	16	climate	climate	NN
40318	110	17	,	,	,
40318	110	18	local	local	JJ
40318	110	19	conditions	condition	NNS
40318	110	20	and	and	CC
40318	110	21	the	the	DT
40318	110	22	habits	habit	NNS
40318	110	23	of	of	IN
40318	110	24	the	the	DT
40318	110	25	people	people	NNS
40318	110	26	.	.	.
40318	111	1	So	so	RB
40318	111	2	close	close	JJ
40318	111	3	has	have	VBZ
40318	111	4	been	be	VBN
40318	111	5	this	this	DT
40318	111	6	adjustment	adjustment	NN
40318	111	7	in	in	IN
40318	111	8	some	some	DT
40318	111	9	cases	case	NNS
40318	111	10	,	,	,
40318	111	11	that	that	IN
40318	111	12	the	the	DT
40318	111	13	removal	removal	NN
40318	111	14	of	of	IN
40318	111	15	expert	expert	NN
40318	111	16	makers	maker	NNS
40318	111	17	of	of	IN
40318	111	18	such	such	JJ
40318	111	19	cheeses	cheese	NNS
40318	111	20	to	to	IN
40318	111	21	new	new	JJ
40318	111	22	regions	region	NNS
40318	111	23	has	have	VBZ
40318	111	24	resulted	result	VBN
40318	111	25	in	in	IN
40318	111	26	total	total	JJ
40318	111	27	failure	failure	NN
40318	111	28	to	to	TO
40318	111	29	transplant	transplant	VB
40318	111	30	the	the	DT
40318	111	31	industry	industry	NN
40318	111	32	.	.	.
40318	112	1	+3	+3	:
40318	112	2	.	.	.
40318	113	1	Cheese	cheese	NN
40318	113	2	-	-	HYPH
40318	113	3	making	making	NN
40318	113	4	as	as	IN
40318	113	5	a	a	DT
40318	113	6	science+	science+	NN
40318	113	7	has	have	VBZ
40318	113	8	been	be	VBN
40318	113	9	a	a	DT
40318	113	10	comparatively	comparatively	RB
40318	113	11	recent	recent	JJ
40318	113	12	development	development	NN
40318	113	13	.	.	.
40318	114	1	It	-PRON-	PRP
40318	114	2	has	have	VBZ
40318	114	3	been	be	VBN
40318	114	4	partly	partly	RB
40318	114	5	a	a	DT
40318	114	6	natural	natural	JJ
40318	114	7	outgrowth	outgrowth	NN
40318	114	8	of	of	IN
40318	114	9	the	the	DT
40318	114	10	desire	desire	NN
40318	114	11	of	of	IN
40318	114	12	emigrant	emigrant	NN
40318	114	13	peoples	people	NNS
40318	114	14	to	to	TO
40318	114	15	carry	carry	VB
40318	114	16	with	with	IN
40318	114	17	them	-PRON-	PRP
40318	114	18	the	the	DT
40318	114	19	arts	art	NNS
40318	114	20	of	of	IN
40318	114	21	their	-PRON-	PRP$
40318	114	22	ancestral	ancestral	JJ
40318	114	23	home	home	NN
40318	114	24	,	,	,
40318	114	25	partly	partly	RB
40318	114	26	the	the	DT
40318	114	27	desire	desire	NN
40318	114	28	to	to	TO
40318	114	29	manufacture	manufacture	VB
40318	114	30	at	at	IN
40318	114	31	home	home	NN
40318	114	32	the	the	DT
40318	114	33	good	good	JJ
40318	114	34	things	thing	NNS
40318	114	35	met	meet	VBD
40318	114	36	in	in	IN
40318	114	37	foreign	foreign	JJ
40318	114	38	travel	travel	NN
40318	114	39	.	.	.
40318	115	1	Its	-PRON-	PRP$
40318	115	2	development	development	NN
40318	115	3	has	have	VBZ
40318	115	4	been	be	VBN
40318	115	5	largely	largely	RB
40318	115	6	coincident	coincident	JJ
40318	115	7	with	with	IN
40318	115	8	the	the	DT
40318	115	9	development	development	NN
40318	115	10	of	of	IN
40318	115	11	the	the	DT
40318	115	12	agricultural	agricultural	JJ
40318	115	13	school	school	NN
40318	115	14	and	and	CC
40318	115	15	the	the	DT
40318	115	16	science	science	NN
40318	115	17	of	of	IN
40318	115	18	dairy	dairy	NN
40318	115	19	biology	biology	NN
40318	115	20	.	.	.
40318	116	1	Even	even	RB
40318	116	2	now	now	RB
40318	116	3	we	-PRON-	PRP
40318	116	4	have	have	VBP
40318	116	5	but	but	CC
40318	116	6	a	a	DT
40318	116	7	limited	limited	JJ
40318	116	8	knowledge	knowledge	NN
40318	116	9	of	of	IN
40318	116	10	a	a	DT
40318	116	11	few	few	JJ
40318	116	12	of	of	IN
40318	116	13	the	the	DT
40318	116	14	500	500	CD
40318	116	15	or	or	CC
40318	116	16	more	more	JJR
40318	116	17	varieties	variety	NNS
40318	116	18	of	of	IN
40318	116	19	cheese	cheese	NN
40318	116	20	named	name	VBN
40318	116	21	in	in	IN
40318	116	22	the	the	DT
40318	116	23	literature	literature	NN
40318	116	24	.	.	.
40318	117	1	It	-PRON-	PRP
40318	117	2	is	be	VBZ
40318	117	3	desirable	desirable	JJ
40318	117	4	to	to	TO
40318	117	5	bring	bring	VB
40318	117	6	together	together	RB
40318	117	7	the	the	DT
40318	117	8	knowledge	knowledge	NN
40318	117	9	of	of	IN
40318	117	10	underlying	underlie	VBG
40318	117	11	principles	principle	NNS
40318	117	12	as	as	RB
40318	117	13	far	far	RB
40318	117	14	as	as	IN
40318	117	15	they	-PRON-	PRP
40318	117	16	are	be	VBP
40318	117	17	known	know	VBN
40318	117	18	.	.	.
40318	118	1	No	no	DT
40318	118	2	technical	technical	JJ
40318	118	3	description	description	NN
40318	118	4	of	of	IN
40318	118	5	a	a	DT
40318	118	6	cheese	cheese	NN
40318	118	7	-	-	HYPH
40318	118	8	handling	handling	NN
40318	118	9	process	process	NN
40318	118	10	can	can	MD
40318	118	11	replace	replace	VB
40318	118	12	experience	experience	NN
40318	118	13	.	.	.
40318	119	1	Descriptions	description	NNS
40318	119	2	of	of	IN
40318	119	3	appearances	appearance	NNS
40318	119	4	and	and	CC
40318	119	5	textures	texture	NNS
40318	119	6	of	of	IN
40318	119	7	curd	curd	NN
40318	119	8	in	in	IN
40318	119	9	terms	term	NNS
40318	119	10	definite	definite	JJ
40318	119	11	enough	enough	RB
40318	119	12	to	to	TO
40318	119	13	be	be	VB
40318	119	14	understood	understand	VBN
40318	119	15	by	by	IN
40318	119	16	beginners	beginner	NNS
40318	119	17	have	have	VBP
40318	119	18	been	be	VBN
40318	119	19	found	find	VBN
40318	119	20	to	to	TO
40318	119	21	be	be	VB
40318	119	22	impossible	impossible	JJ
40318	119	23	.	.	.
40318	120	1	It	-PRON-	PRP
40318	120	2	is	be	VBZ
40318	120	3	possible	possible	JJ
40318	120	4	,	,	,
40318	120	5	however	however	RB
40318	120	6	,	,	,
40318	120	7	to	to	TO
40318	120	8	lay	lay	VB
40318	120	9	down	down	RP
40318	120	10	principles	principle	NNS
40318	120	11	and	and	CC
40318	120	12	essentials	essential	NNS
40318	120	13	of	of	IN
40318	120	14	practice	practice	NN
40318	120	15	which	which	WDT
40318	120	16	are	be	VBP
40318	120	17	common	common	JJ
40318	120	18	to	to	IN
40318	120	19	the	the	DT
40318	120	20	industry	industry	NN
40318	120	21	and	and	CC
40318	120	22	form	form	VB
40318	120	23	the	the	DT
40318	120	24	foundation	foundation	NN
40318	120	25	for	for	IN
40318	120	26	intelligent	intelligent	JJ
40318	120	27	work	work	NN
40318	120	28	.	.	.
40318	121	1	Cheese	cheese	NN
40318	121	2	-	-	HYPH
40318	121	3	making	making	NN
40318	121	4	will	will	MD
40318	121	5	be	be	VB
40318	121	6	a	a	DT
40318	121	7	science	science	NN
40318	121	8	only	only	RB
40318	121	9	as	as	IN
40318	121	10	we	-PRON-	PRP
40318	121	11	depart	depart	VBP
40318	121	12	from	from	IN
40318	121	13	the	the	DT
40318	121	14	mere	mere	JJ
40318	121	15	repetition	repetition	NN
40318	121	16	of	of	IN
40318	121	17	a	a	DT
40318	121	18	routine	routine	JJ
40318	121	19	or	or	CC
40318	121	20	rule	rule	NN
40318	121	21	-	-	HYPH
40318	121	22	of	of	IN
40318	121	23	-	-	HYPH
40318	121	24	thumb	thumb	NN
40318	121	25	practice	practice	NN
40318	121	26	and	and	CC
40318	121	27	understand	understand	VB
40318	121	28	the	the	DT
40318	121	29	underlying	underlie	VBG
40318	121	30	principles	principle	NNS
40318	121	31	.	.	.
40318	122	1	+4	+4	UH
40318	122	2	.	.	.
40318	123	1	Problems	problem	NNS
40318	123	2	in	in	IN
40318	123	3	cheese	cheese	NN
40318	123	4	-	-	HYPH
40318	123	5	making.+--Any	making.+--any	CD
40318	123	6	understanding	understanding	NN
40318	123	7	of	of	IN
40318	123	8	these	these	DT
40318	123	9	problems	problem	NNS
40318	123	10	calls	call	VBZ
40318	123	11	for	for	IN
40318	123	12	a	a	DT
40318	123	13	working	work	VBG
40318	123	14	knowledge	knowledge	NN
40318	123	15	of	of	IN
40318	123	16	the	the	DT
40318	123	17	very	very	RB
40318	123	18	complex	complex	JJ
40318	123	19	series	series	NN
40318	123	20	of	of	IN
40318	123	21	factors	factor	NNS
40318	123	22	involved	involve	VBN
40318	123	23	.	.	.
40318	124	1	These	these	DT
40318	124	2	include	include	VBP
40318	124	3	the	the	DT
40318	124	4	chemical	chemical	JJ
40318	124	5	composition	composition	NN
40318	124	6	of	of	IN
40318	124	7	the	the	DT
40318	124	8	milk	milk	NN
40318	124	9	,	,	,
40318	124	10	the	the	DT
40318	124	11	nature	nature	NN
40318	124	12	of	of	IN
40318	124	13	rennet	rennet	NN
40318	124	14	and	and	CC
40318	124	15	character	character	NN
40318	124	16	of	of	IN
40318	124	17	its	-PRON-	PRP$
40318	124	18	action	action	NN
40318	124	19	under	under	IN
40318	124	20	the	the	DT
40318	124	21	conditions	condition	NNS
40318	124	22	met	meet	VBN
40318	124	23	in	in	IN
40318	124	24	cheese	cheese	NN
40318	124	25	-	-	HYPH
40318	124	26	making	making	NN
40318	124	27	,	,	,
40318	124	28	the	the	DT
40318	124	29	nature	nature	NN
40318	124	30	of	of	IN
40318	124	31	the	the	DT
40318	124	32	micro	micro	JJ
40318	124	33	-	-	HYPH
40318	124	34	organisms	organism	NNS
40318	124	35	in	in	IN
40318	124	36	milk	milk	NN
40318	124	37	,	,	,
40318	124	38	and	and	CC
40318	124	39	the	the	DT
40318	124	40	methods	method	NNS
40318	124	41	of	of	IN
40318	124	42	controlling	control	VBG
40318	124	43	them	-PRON-	PRP
40318	124	44	,	,	,
40318	124	45	their	-PRON-	PRP$
40318	124	46	relation	relation	NN
40318	124	47	to	to	IN
40318	124	48	acidity	acidity	NN
40318	124	49	and	and	CC
40318	124	50	to	to	IN
40318	124	51	the	the	DT
40318	124	52	ripening	ripening	NN
40318	124	53	of	of	IN
40318	124	54	the	the	DT
40318	124	55	cheese	cheese	NN
40318	124	56	.	.	.
40318	125	1	To	to	IN
40318	125	2	these	these	DT
40318	125	3	scientific	scientific	JJ
40318	125	4	demands	demand	NNS
40318	125	5	must	must	MD
40318	125	6	be	be	VB
40318	125	7	added	add	VBN
40318	125	8	acquaintance	acquaintance	NN
40318	125	9	with	with	IN
40318	125	10	the	the	DT
40318	125	11	technique	technique	NN
40318	125	12	of	of	IN
40318	125	13	the	the	DT
40318	125	14	whole	whole	JJ
40318	125	15	milk	milk	NN
40318	125	16	industry	industry	NN
40318	125	17	,	,	,
40318	125	18	from	from	IN
40318	125	19	its	-PRON-	PRP$
40318	125	20	production	production	NN
40318	125	21	and	and	CC
40318	125	22	handling	handling	NN
40318	125	23	on	on	IN
40318	125	24	the	the	DT
40318	125	25	farm	farm	NN
40318	125	26	through	through	IN
40318	125	27	the	the	DT
40318	125	28	multiplicity	multiplicity	NN
40318	125	29	of	of	IN
40318	125	30	details	detail	NNS
40318	125	31	of	of	IN
40318	125	32	factory	factory	NN
40318	125	33	installation	installation	NN
40318	125	34	and	and	CC
40318	125	35	organization	organization	NN
40318	125	36	,	,	,
40318	125	37	to	to	IN
40318	125	38	those	those	DT
40318	125	39	intangible	intangible	JJ
40318	125	40	factors	factor	NNS
40318	125	41	concerned	concern	VBN
40318	125	42	with	with	IN
40318	125	43	the	the	DT
40318	125	44	texture	texture	NN
40318	125	45	,	,	,
40318	125	46	body	body	NN
40318	125	47	,	,	,
40318	125	48	odor	odor	NN
40318	125	49	and	and	CC
40318	125	50	taste	taste	NN
40318	125	51	of	of	IN
40318	125	52	the	the	DT
40318	125	53	varied	varied	JJ
40318	125	54	products	product	NNS
40318	125	55	made	make	VBN
40318	125	56	from	from	IN
40318	125	57	it	-PRON-	PRP
40318	125	58	.	.	.
40318	126	1	Some	some	DT
40318	126	2	of	of	IN
40318	126	3	these	these	DT
40318	126	4	factors	factor	NNS
40318	126	5	can	can	MD
40318	126	6	be	be	VB
40318	126	7	adequately	adequately	RB
40318	126	8	described	describe	VBN
40318	126	9	;	;	:
40318	126	10	others	other	NNS
40318	126	11	have	have	VBP
40318	126	12	thus	thus	RB
40318	126	13	far	far	RB
40318	126	14	been	be	VBN
40318	126	15	handed	hand	VBN
40318	126	16	on	on	RP
40318	126	17	from	from	IN
40318	126	18	worker	worker	NN
40318	126	19	to	to	IN
40318	126	20	worker	worker	NN
40318	126	21	but	but	CC
40318	126	22	have	have	VBP
40318	126	23	baffled	baffle	VBN
40318	126	24	every	every	DT
40318	126	25	effort	effort	NN
40318	126	26	at	at	IN
40318	126	27	standardization	standardization	NN
40318	126	28	or	or	CC
40318	126	29	definition	definition	NN
40318	126	30	.	.	.
40318	127	1	+5	+5	NFP
40318	127	2	.	.	.
40318	128	1	History.+--The	history.+--the	CD
40318	128	2	recorded	record	VBN
40318	128	3	history	history	NN
40318	128	4	of	of	IN
40318	128	5	the	the	DT
40318	128	6	common	common	JJ
40318	128	7	varieties	variety	NNS
40318	128	8	of	of	IN
40318	128	9	cheese	cheese	NN
40318	128	10	is	be	VBZ
40318	128	11	only	only	RB
40318	128	12	fragmentary	fragmentary	JJ
40318	128	13	.	.	.
40318	129	1	Practices	practice	NNS
40318	129	2	at	at	IN
40318	129	3	one	one	CD
40318	129	4	time	time	NN
40318	129	5	merely	merely	RB
40318	129	6	local	local	JJ
40318	129	7	in	in	IN
40318	129	8	origin	origin	NN
40318	129	9	followed	follow	VBD
40318	129	10	the	the	DT
40318	129	11	lines	line	NNS
40318	129	12	of	of	IN
40318	129	13	emigration	emigration	NN
40318	129	14	.	.	.
40318	130	1	Records	record	NNS
40318	130	2	of	of	IN
40318	130	3	processes	process	NNS
40318	130	4	of	of	IN
40318	130	5	manufacture	manufacture	NN
40318	130	6	were	be	VBD
40318	130	7	not	not	RB
40318	130	8	kept	keep	VBN
40318	130	9	.	.	.
40318	131	1	The	the	DT
40318	131	2	continuance	continuance	NN
40318	131	3	of	of	IN
40318	131	4	a	a	DT
40318	131	5	particular	particular	JJ
40318	131	6	practice	practice	NN
40318	131	7	depended	depend	VBD
40318	131	8	on	on	IN
40318	131	9	the	the	DT
40318	131	10	skill	skill	NN
40318	131	11	and	and	CC
40318	131	12	memory	memory	NN
40318	131	13	of	of	IN
40318	131	14	the	the	DT
40318	131	15	emigrant	emigrant	NN
40318	131	16	,	,	,
40318	131	17	who	who	WP
40318	131	18	called	call	VBD
40318	131	19	his	-PRON-	PRP$
40318	131	20	cheese	cheese	NN
40318	131	21	after	after	IN
40318	131	22	the	the	DT
40318	131	23	place	place	NN
40318	131	24	of	of	IN
40318	131	25	origin	origin	NN
40318	131	26	.	.	.
40318	132	1	Other	other	JJ
40318	132	2	names	name	NNS
40318	132	3	of	of	IN
40318	132	4	the	the	DT
40318	132	5	same	same	JJ
40318	132	6	kind	kind	NN
40318	132	7	were	be	VBD
40318	132	8	applied	apply	VBN
40318	132	9	by	by	IN
40318	132	10	the	the	DT
40318	132	11	makers	maker	NNS
40318	132	12	for	for	IN
40318	132	13	selling	sell	VBG
40318	132	14	purposes	purpose	NNS
40318	132	15	.	.	.
40318	133	1	The	the	DT
40318	133	2	widely	widely	RB
40318	133	3	known	know	VBN
40318	133	4	names	name	NNS
40318	133	5	were	be	VBD
40318	133	6	thus	thus	RB
40318	133	7	almost	almost	RB
40318	133	8	all	all	DT
40318	133	9	originally	originally	RB
40318	133	10	geographical	geographical	JJ
40318	133	11	.	.	.
40318	134	1	Some	some	DT
40318	134	2	of	of	IN
40318	134	3	them	-PRON-	PRP
40318	134	4	,	,	,
40318	134	5	such	such	JJ
40318	134	6	as	as	IN
40318	134	7	Gorgonzola	Gorgonzola	NNP
40318	134	8	,	,	,
40318	134	9	are	be	VBP
40318	134	10	used	use	VBN
40318	134	11	for	for	IN
40318	134	12	cheeses	cheese	NNS
40318	134	13	not	not	RB
40318	134	14	now	now	RB
40318	134	15	made	make	VBN
40318	134	16	at	at	IN
40318	134	17	the	the	DT
40318	134	18	places	place	NNS
40318	134	19	whose	whose	WP$
40318	134	20	names	name	NNS
40318	134	21	they	-PRON-	PRP
40318	134	22	bear	bear	VBP
40318	134	23	.	.	.
40318	135	1	Naturally	naturally	RB
40318	135	2	,	,	,
40318	135	3	this	this	DT
40318	135	4	method	method	NN
40318	135	5	of	of	IN
40318	135	6	development	development	NN
40318	135	7	has	have	VBZ
40318	135	8	produced	produce	VBN
40318	135	9	national	national	JJ
40318	135	10	groups	group	NNS
40318	135	11	of	of	IN
40318	135	12	cheeses	cheese	NNS
40318	135	13	which	which	WDT
40318	135	14	have	have	VBP
40318	135	15	many	many	JJ
40318	135	16	common	common	JJ
40318	135	17	characteristics	characteristic	NNS
40318	135	18	but	but	CC
40318	135	19	differ	differ	VBP
40318	135	20	in	in	IN
40318	135	21	detail	detail	NN
40318	135	22	.	.	.
40318	136	1	The	the	DT
40318	136	2	English	English	NNP
40318	136	3	cheeses	cheese	NNS
40318	136	4	form	form	VBP
40318	136	5	a	a	DT
40318	136	6	typical	typical	JJ
40318	136	7	group	group	NN
40318	136	8	of	of	IN
40318	136	9	this	this	DT
40318	136	10	kind	kind	NN
40318	136	11	.	.	.
40318	137	1	Emigration	emigration	NN
40318	137	2	to	to	IN
40318	137	3	America	America	NNP
40318	137	4	carried	carry	VBD
40318	137	5	English	english	JJ
40318	137	6	practices	practice	NNS
40318	137	7	across	across	IN
40318	137	8	the	the	DT
40318	137	9	Atlantic	Atlantic	NNP
40318	137	10	.	.	.
40318	138	1	The	the	DT
40318	138	2	story	story	NN
40318	138	3	of	of	IN
40318	138	4	cheese	cheese	NN
40318	138	5	-	-	HYPH
40318	138	6	making	making	NN
40318	138	7	in	in	IN
40318	138	8	America	America	NNP
40318	138	9	has	have	VBZ
40318	138	10	been	be	VBN
40318	138	11	so	so	RB
40318	138	12	closely	closely	RB
40318	138	13	linked	link	VBN
40318	138	14	with	with	IN
40318	138	15	the	the	DT
40318	138	16	development	development	NN
40318	138	17	of	of	IN
40318	138	18	the	the	DT
40318	138	19	American	American	NNP
40318	138	20	Cheddar	Cheddar	NNP
40318	138	21	process	process	NN
40318	138	22	that	that	IN
40318	138	23	the	the	DT
40318	138	24	historical	historical	JJ
40318	138	25	aspects	aspect	NNS
40318	138	26	of	of	IN
40318	138	27	the	the	DT
40318	138	28	industry	industry	NN
40318	138	29	in	in	IN
40318	138	30	this	this	DT
40318	138	31	country	country	NN
40318	138	32	are	be	VBP
40318	138	33	considered	consider	VBN
40318	138	34	under	under	IN
40318	138	35	that	that	DT
40318	138	36	head	head	NN
40318	138	37	in	in	IN
40318	138	38	Chapter	chapter	NN
40318	138	39	VIII	VIII	NNP
40318	138	40	.	.	.
40318	139	1	CHAPTER	CHAPTER	NNP
40318	139	2	II	II	NNP
40318	139	3	_	_	NNP
40318	139	4	THE	the	DT
40318	139	5	MILK	milk	NN
40318	139	6	IN	in	IN
40318	139	7	ITS	its	PRP$
40318	139	8	RELATION	relation	NN
40318	139	9	TO	to	IN
40318	139	10	CHEESE	CHEESE	NNP
40318	139	11	_	_	NNP
40318	139	12	The	the	DT
40318	139	13	opaque	opaque	JJ
40318	139	14	whitish	whitish	JJ
40318	139	15	liquid	liquid	NN
40318	139	16	,	,	,
40318	139	17	secreted	secrete	VBN
40318	139	18	by	by	IN
40318	139	19	the	the	DT
40318	139	20	mammary	mammary	JJ
40318	139	21	glands	gland	NNS
40318	139	22	of	of	IN
40318	139	23	female	female	JJ
40318	139	24	mammals	mammal	NNS
40318	139	25	for	for	IN
40318	139	26	the	the	DT
40318	139	27	nourishment	nourishment	NN
40318	139	28	of	of	IN
40318	139	29	their	-PRON-	PRP$
40318	139	30	young	young	JJ
40318	139	31	,	,	,
40318	139	32	is	be	VBZ
40318	139	33	known	know	VBN
40318	139	34	as	as	IN
40318	139	35	milk	milk	NN
40318	139	36	.	.	.
40318	140	1	The	the	DT
40318	140	2	milk	milk	NN
40318	140	3	of	of	IN
40318	140	4	the	the	DT
40318	140	5	cow	cow	NN
40318	140	6	is	be	VBZ
40318	140	7	the	the	DT
40318	140	8	kind	kind	NN
40318	140	9	commonly	commonly	RB
40318	140	10	used	use	VBN
40318	140	11	for	for	IN
40318	140	12	cheese	cheese	NN
40318	140	13	-	-	HYPH
40318	140	14	making	making	NN
40318	140	15	in	in	IN
40318	140	16	America	America	NNP
40318	140	17	.	.	.
40318	141	1	+6	+6	LS
40318	141	2	.	.	.
40318	142	1	Factors	factor	NNS
40318	142	2	affecting	affect	VBG
40318	142	3	the	the	DT
40318	142	4	quality.+--The	quality.+--the	CD
40318	142	5	process	process	NN
40318	142	6	of	of	IN
40318	142	7	cheese	cheese	NN
40318	142	8	-	-	HYPH
40318	142	9	making	making	NN
40318	142	10	begins	begin	VBZ
40318	142	11	with	with	IN
40318	142	12	drawing	draw	VBG
40318	142	13	the	the	DT
40318	142	14	milk	milk	NN
40318	142	15	from	from	IN
40318	142	16	the	the	DT
40318	142	17	udder	udder	NN
40318	142	18	.	.	.
40318	143	1	The	the	DT
40318	143	2	care	care	NN
40318	143	3	and	and	CC
40318	143	4	treatment	treatment	NN
40318	143	5	the	the	DT
40318	143	6	milk	milk	NN
40318	143	7	receives	receive	NNS
40318	143	8	,	,	,
40318	143	9	while	while	IN
40318	143	10	being	be	VBG
40318	143	11	drawn	draw	VBN
40318	143	12	,	,	,
40318	143	13	and	and	CC
40318	143	14	its	-PRON-	PRP$
40318	143	15	subsequent	subsequent	JJ
40318	143	16	handling	handling	NN
40318	143	17	,	,	,
40318	143	18	have	have	VBP
40318	143	19	a	a	DT
40318	143	20	decided	decide	VBN
40318	143	21	influence	influence	NN
40318	143	22	on	on	IN
40318	143	23	its	-PRON-	PRP$
40318	143	24	qualities	quality	NNS
40318	143	25	.	.	.
40318	144	1	The	the	DT
40318	144	2	process	process	NN
40318	144	3	of	of	IN
40318	144	4	cheese	cheese	NN
40318	144	5	-	-	HYPH
40318	144	6	making	making	NN
40318	144	7	is	be	VBZ
40318	144	8	varied	varied	JJ
40318	144	9	according	accord	VBG
40318	144	10	to	to	IN
40318	144	11	the	the	DT
40318	144	12	qualities	quality	NNS
40318	144	13	of	of	IN
40318	144	14	the	the	DT
40318	144	15	milk	milk	NN
40318	144	16	.	.	.
40318	145	1	There	there	EX
40318	145	2	are	be	VBP
40318	145	3	five	five	CD
40318	145	4	factors	factor	NNS
40318	145	5	that	that	WDT
40318	145	6	influence	influence	VBP
40318	145	7	the	the	DT
40318	145	8	quality	quality	NN
40318	145	9	of	of	IN
40318	145	10	the	the	DT
40318	145	11	milk	milk	NN
40318	145	12	for	for	IN
40318	145	13	cheese	cheese	NN
40318	145	14	-	-	HYPH
40318	145	15	making	making	NN
40318	145	16	:	:	:
40318	145	17	(	(	-LRB-
40318	145	18	1	1	LS
40318	145	19	)	)	-RRB-
40318	145	20	its	-PRON-	PRP$
40318	145	21	chemical	chemical	JJ
40318	145	22	composition	composition	NN
40318	145	23	;	;	,
40318	145	24	(	(	-LRB-
40318	145	25	2	2	LS
40318	145	26	)	)	-RRB-
40318	145	27	the	the	DT
40318	145	28	flavor	flavor	NN
40318	145	29	of	of	IN
40318	145	30	feed	feed	NN
40318	145	31	eaten	eat	VBN
40318	145	32	by	by	IN
40318	145	33	the	the	DT
40318	145	34	cow	cow	NN
40318	145	35	;	;	,
40318	145	36	(	(	-LRB-
40318	145	37	3	3	LS
40318	145	38	)	)	-RRB-
40318	145	39	the	the	DT
40318	145	40	absorption	absorption	NN
40318	145	41	of	of	IN
40318	145	42	flavors	flavor	NNS
40318	145	43	and	and	CC
40318	145	44	odors	odor	NNS
40318	145	45	from	from	IN
40318	145	46	the	the	DT
40318	145	47	atmosphere	atmosphere	NN
40318	145	48	;	;	,
40318	145	49	(	(	-LRB-
40318	145	50	4	4	LS
40318	145	51	)	)	-RRB-
40318	145	52	the	the	DT
40318	145	53	health	health	NN
40318	145	54	of	of	IN
40318	145	55	the	the	DT
40318	145	56	cow	cow	NN
40318	145	57	;	;	,
40318	145	58	(	(	-LRB-
40318	145	59	5	5	LS
40318	145	60	)	)	-RRB-
40318	145	61	the	the	DT
40318	145	62	bacteria	bacteria	NNS
40318	145	63	present	present	JJ
40318	145	64	.	.	.
40318	146	1	The	the	DT
40318	146	2	first	first	JJ
40318	146	3	factor	factor	NN
40318	146	4	is	be	VBZ
40318	146	5	dependent	dependent	JJ
40318	146	6	on	on	IN
40318	146	7	the	the	DT
40318	146	8	breed	breed	NN
40318	146	9	and	and	CC
40318	146	10	individuality	individuality	NN
40318	146	11	of	of	IN
40318	146	12	the	the	DT
40318	146	13	cow	cow	NN
40318	146	14	.	.	.
40318	147	1	The	the	DT
40318	147	2	other	other	JJ
40318	147	3	four	four	CD
40318	147	4	factors	factor	NNS
40318	147	5	are	be	VBP
40318	147	6	almost	almost	RB
40318	147	7	entirely	entirely	RB
40318	147	8	within	within	IN
40318	147	9	the	the	DT
40318	147	10	control	control	NN
40318	147	11	of	of	IN
40318	147	12	man	man	NN
40318	147	13	.	.	.
40318	148	1	Of	of	IN
40318	148	2	these	these	DT
40318	148	3	factors	factor	NNS
40318	148	4	,	,	,
40318	148	5	number	number	NN
40318	148	6	five	five	CD
40318	148	7	is	is	NNS
40318	148	8	of	of	IN
40318	148	9	the	the	DT
40318	148	10	most	most	JJS
40318	148	11	importance	importance	NN
40318	148	12	,	,	,
40318	148	13	and	and	CC
40318	148	14	is	be	VBZ
40318	148	15	the	the	DT
40318	148	16	one	one	CD
40318	148	17	most	most	RBS
40318	148	18	frequently	frequently	RB
40318	148	19	neglected	neglect	VBN
40318	148	20	.	.	.
40318	149	1	+7	+7	LS
40318	149	2	.	.	.
40318	150	1	Chemical	Chemical	NNP
40318	150	2	composition.+--The	composition.+--the	CD
40318	150	3	high	high	JJ
40318	150	4	,	,	,
40318	150	5	low	low	JJ
40318	150	6	and	and	CC
40318	150	7	average	average	JJ
40318	150	8	composition	composition	NN
40318	150	9	of	of	IN
40318	150	10	milk	milk	NN
40318	150	11	is	be	VBZ
40318	150	12	approximately	approximately	RB
40318	150	13	as	as	IN
40318	150	14	follows	follow	VBZ
40318	150	15	:	:	:
40318	150	16	TABLE	TABLE	NNS
40318	150	17	I	-PRON-	PRP
40318	150	18	COMPOSITION	composition	VBP
40318	150	19	OF	of	IN
40318	150	20	MILK	milk	NN
40318	150	21	--------+-------+------+--------+-------+---------+-----	--------+-------+------+--------+-------+---------+-----	NFP
40318	150	22	|	|	NNP
40318	150	23	WATER	WATER	NNP
40318	150	24	|	|	NNP
40318	150	25	FAT	FAT	NNP
40318	150	26	|	|	NNP
40318	150	27	CASEIN	CASEIN	NNP
40318	150	28	|	|	HYPH
40318	150	29	SUGAR	SUGAR	NNP
40318	150	30	|	|	NNP
40318	150	31	ALBUMIN	ALBUMIN	NNP
40318	150	32	|	|	NNP
40318	150	33	ASH	ASH	NNP
40318	150	34	|	|	NNP
40318	150	35	PER	per	IN
40318	150	36	|	|	CD
40318	150	37	PER	per	IN
40318	150	38	|	|	CD
40318	150	39	PER	per	IN
40318	150	40	|	|	CD
40318	150	41	PER	per	IN
40318	150	42	|	|	CD
40318	150	43	PER	per	IN
40318	150	44	|	|	CD
40318	150	45	PER	PER	NNP
40318	150	46	|	|	NNP
40318	150	47	CENT	CENT	NNP
40318	150	48	|	|	NNP
40318	150	49	CENT	CENT	NNP
40318	150	50	|	|	NNP
40318	150	51	CENT	CENT	NNP
40318	150	52	|	|	NNP
40318	150	53	CENT	CENT	NNP
40318	150	54	|	|	NNP
40318	150	55	CENT	CENT	NNP
40318	150	56	|	|	NNP
40318	150	57	CENT	CENT	NNP
40318	150	58	--------+-------+------+--------+-------+---------+-----	--------+-------+------+--------+-------+---------+-----	:
40318	150	59	High	High	NNP
40318	150	60	|	|	NNP
40318	150	61	88.90	88.90	CD
40318	150	62	|	|	CD
40318	150	63	5.50	5.50	CD
40318	150	64	|	|	CD
40318	150	65	3.00	3.00	CD
40318	150	66	|	|	CD
40318	150	67	5.00	5.00	CD
40318	150	68	|	|	CD
40318	150	69	.72	.72	SYM
40318	150	70	|	|	CD
40318	150	71	.73	.73	.
40318	150	72	Low	Low	NNP
40318	150	73	|	|	NNP
40318	150	74	85.05	85.05	CD
40318	150	75	|	|	CD
40318	150	76	3.00	3.00	CD
40318	150	77	|	|	CD
40318	150	78	2.10	2.10	CD
40318	150	79	|	|	CD
40318	150	80	4.60	4.60	CD
40318	150	81	|	|	CD
40318	150	82	.70	.70	CD
40318	150	83	|	|	CD
40318	150	84	.70	.70	.
40318	150	85	Average	average	JJ
40318	150	86	|	|	NNP
40318	150	87	87.47	87.47	CD
40318	150	88	|	|	CD
40318	150	89	3.80	3.80	CD
40318	150	90	|	|	CD
40318	150	91	2.50	2.50	CD
40318	150	92	|	|	CD
40318	150	93	4.80	4.80	CD
40318	150	94	|	|	CD
40318	150	95	.71	.71	CD
40318	150	96	|	|	CD
40318	150	97	.72	.72	NFP
40318	150	98	--------+-------+------+--------+-------+---------+-----	--------+-------+------+--------+-------+---------+-----	NFP
40318	150	99	+8	+8	JJ
40318	150	100	.	.	.
40318	151	1	Factors	factor	NNS
40318	151	2	causing	cause	VBG
40318	151	3	variation	variation	NN
40318	151	4	in	in	IN
40318	151	5	composition.+--The	composition.+--the	CD
40318	151	6	composition	composition	NN
40318	151	7	of	of	IN
40318	151	8	cow	cow	NN
40318	151	9	's	's	POS
40318	151	10	milk	milk	NN
40318	151	11	varies	vary	VBZ
40318	151	12	according	accord	VBG
40318	151	13	to	to	IN
40318	151	14	several	several	JJ
40318	151	15	factors	factor	NNS
40318	151	16	.	.	.
40318	152	1	The	the	DT
40318	152	2	composition	composition	NN
40318	152	3	of	of	IN
40318	152	4	the	the	DT
40318	152	5	milk	milk	NN
40318	152	6	of	of	IN
40318	152	7	different	different	JJ
40318	152	8	breeds	breed	NNS
40318	152	9	differs	differ	NNS
40318	152	10	to	to	IN
40318	152	11	such	such	PDT
40318	152	12	a	a	DT
40318	152	13	degree	degree	NN
40318	152	14	that	that	WDT
40318	152	15	whole	whole	JJ
40318	152	16	series	series	NN
40318	152	17	of	of	IN
40318	152	18	factories	factory	NNS
40318	152	19	are	be	VBP
40318	152	20	found	find	VBN
40318	152	21	with	with	IN
40318	152	22	lower	low	JJR
40318	152	23	or	or	CC
40318	152	24	higher	high	JJR
40318	152	25	figures	figure	NNS
40318	152	26	than	than	IN
40318	152	27	these	these	DT
40318	152	28	averages	average	NNS
40318	152	29	on	on	IN
40318	152	30	account	account	NN
40318	152	31	of	of	IN
40318	152	32	dominant	dominant	JJ
40318	152	33	presence	presence	NN
40318	152	34	of	of	IN
40318	152	35	particular	particular	JJ
40318	152	36	kinds	kind	NNS
40318	152	37	of	of	IN
40318	152	38	cattle	cattle	NNS
40318	152	39	.	.	.
40318	153	1	The	the	DT
40318	153	2	following	follow	VBG
40318	153	3	table	table	NN
40318	153	4	shows	show	VBZ
40318	153	5	the	the	DT
40318	153	6	usual	usual	JJ
40318	153	7	effect	effect	NN
40318	153	8	of	of	IN
40318	153	9	breed	breed	NN
40318	153	10	on	on	IN
40318	153	11	fat	fat	NN
40318	153	12	and	and	CC
40318	153	13	total	total	JJ
40318	153	14	solids	solid	NNS
40318	153	15	of	of	IN
40318	153	16	milk	milk	NN
40318	153	17	:	:	:
40318	153	18	TABLE	TABLE	NNP
40318	153	19	II	ii	CD
40318	153	20	THE	the	DT
40318	153	21	USUAL	USUAL	NNP
40318	153	22	EFFECT	effect	NN
40318	153	23	OF	of	IN
40318	153	24	BREED	breed	NN
40318	153	25	OF	of	IN
40318	153	26	COWS	COWS	NNP
40318	153	27	ON	on	IN
40318	153	28	FAT	FAT	NNP
40318	153	29	AND	and	CC
40318	153	30	TOTAL	total	JJ
40318	153	31	SOLIDS	solids	NN
40318	153	32	OF	of	IN
40318	153	33	MILK	MILK	NNP
40318	153	34	------------------+------------------------	------------------+------------------------	HYPH
40318	153	35	|	|	NNP
40318	153	36	AVERAGES	AVERAGES	NNP
40318	153	37	BREED	breed	NN
40318	153	38	OF	of	IN
40318	153	39	COWS	COWS	NNP
40318	153	40	+	+	CC
40318	153	41	----------+-------------	----------+-------------	HYPH
40318	153	42	|	|	NNP
40318	153	43	Fat	Fat	NNP
40318	153	44	|	|	NNP
40318	153	45	Total	Total	NNP
40318	153	46	Solids	solid	NNS
40318	153	47	|	|	NNP
40318	153	48	Per	Per	NNP
40318	153	49	Cent	Cent	NNP
40318	153	50	|	|	NNP
40318	153	51	Per	Per	NNP
40318	153	52	Cent	Cent	NNP
40318	153	53	------------------+----------+-------------	------------------+----------+-------------	:
40318	153	54	Jersey	Jersey	NNP
40318	153	55	|	|	NNP
40318	153	56	5.62	5.62	CD
40318	153	57	|	|	CD
40318	153	58	14.74	14.74	CD
40318	153	59	Guernsey	Guernsey	NNP
40318	153	60	|	|	NNP
40318	153	61	5.34	5.34	CD
40318	153	62	|	|	CD
40318	153	63	14.70	14.70	CD
40318	153	64	Shorthorn	Shorthorn	NNP
40318	153	65	|	|	NNP
40318	153	66	4.17	4.17	CD
40318	153	67	|	|	CD
40318	153	68	13.41	13.41	CD
40318	153	69	Ayrshire	Ayrshire	NNP
40318	153	70	|	|	CD
40318	153	71	3.61	3.61	CD
40318	153	72	|	|	CD
40318	153	73	12.72	12.72	CD
40318	153	74	Holstein	Holstein	NNP
40318	153	75	-	-	HYPH
40318	153	76	Friesian	Friesian	NNP
40318	153	77	|	|	NNP
40318	153	78	3.30	3.30	CD
40318	153	79	|	|	CD
40318	153	80	11.89	11.89	CD
40318	153	81	------------------+----------+-------------	------------------+----------+-------------	CD
40318	153	82	The	the	DT
40318	153	83	figures[1	figures[1	NNP
40318	153	84	]	]	-RRB-
40318	153	85	in	in	IN
40318	153	86	Tables	Tables	NNP
40318	153	87	I	-PRON-	PRP
40318	153	88	and	and	CC
40318	153	89	II	II	NNP
40318	153	90	are	be	VBP
40318	153	91	compiled	compile	VBN
40318	153	92	and	and	CC
40318	153	93	averaged	average	VBN
40318	153	94	from	from	IN
40318	153	95	a	a	DT
40318	153	96	large	large	JJ
40318	153	97	number	number	NN
40318	153	98	of	of	IN
40318	153	99	analyses	analysis	NNS
40318	153	100	made	make	VBN
40318	153	101	at	at	IN
40318	153	102	different	different	JJ
40318	153	103	agricultural	agricultural	JJ
40318	153	104	experiment	experiment	NN
40318	153	105	stations	station	NNS
40318	153	106	.	.	.
40318	154	1	This	this	DT
40318	154	2	variation	variation	NN
40318	154	3	not	not	RB
40318	154	4	only	only	RB
40318	154	5	affects	affect	VBZ
40318	154	6	the	the	DT
40318	154	7	fat	fat	NN
40318	154	8	,	,	,
40318	154	9	but	but	CC
40318	154	10	all	all	DT
40318	154	11	constituents	constituent	NNS
40318	154	12	of	of	IN
40318	154	13	the	the	DT
40318	154	14	milk	milk	NN
40318	154	15	.	.	.
40318	155	1	While	while	IN
40318	155	2	there	there	EX
40318	155	3	is	be	VBZ
40318	155	4	a	a	DT
40318	155	5	difference	difference	NN
40318	155	6	in	in	IN
40318	155	7	the	the	DT
40318	155	8	composition	composition	NN
40318	155	9	of	of	IN
40318	155	10	the	the	DT
40318	155	11	milk	milk	NN
40318	155	12	from	from	IN
40318	155	13	cows	cow	NNS
40318	155	14	of	of	IN
40318	155	15	different	different	JJ
40318	155	16	breeds	breed	NNS
40318	155	17	,	,	,
40318	155	18	there	there	EX
40318	155	19	is	be	VBZ
40318	155	20	almost	almost	RB
40318	155	21	as	as	IN
40318	155	22	wide	wide	JJ
40318	155	23	variation	variation	NN
40318	155	24	in	in	IN
40318	155	25	the	the	DT
40318	155	26	composition	composition	NN
40318	155	27	of	of	IN
40318	155	28	the	the	DT
40318	155	29	milk	milk	NN
40318	155	30	from	from	IN
40318	155	31	single	single	JJ
40318	155	32	cows[2	cows[2	NNS
40318	155	33	]	]	-RRB-
40318	155	34	of	of	IN
40318	155	35	the	the	DT
40318	155	36	same	same	JJ
40318	155	37	breed	breed	NN
40318	155	38	.	.	.
40318	156	1	With	with	IN
40318	156	2	the	the	DT
40318	156	3	same	same	JJ
40318	156	4	cow	cow	NN
40318	156	5	the	the	DT
40318	156	6	stage	stage	NN
40318	156	7	of	of	IN
40318	156	8	lactation	lactation	NN
40318	156	9	causes	cause	VBZ
40318	156	10	a	a	DT
40318	156	11	wide	wide	JJ
40318	156	12	variation	variation	NN
40318	156	13	in	in	IN
40318	156	14	the	the	DT
40318	156	15	composition	composition	NN
40318	156	16	of	of	IN
40318	156	17	the	the	DT
40318	156	18	milk	milk	NN
40318	156	19	.	.	.
40318	157	1	[	[	-LRB-
40318	157	2	3	3	LS
40318	157	3	]	]	-RRB-
40318	157	4	As	as	IN
40318	157	5	the	the	DT
40318	157	6	period	period	NN
40318	157	7	of	of	IN
40318	157	8	lactation	lactation	NN
40318	157	9	advances	advance	NNS
40318	157	10	,	,	,
40318	157	11	the	the	DT
40318	157	12	milk	milk	NN
40318	157	13	increases	increase	VBZ
40318	157	14	in	in	IN
40318	157	15	percentage	percentage	NN
40318	157	16	of	of	IN
40318	157	17	fat	fat	NN
40318	157	18	and	and	CC
40318	157	19	other	other	JJ
40318	157	20	solids	solid	NNS
40318	157	21	.	.	.
40318	158	1	+9	+9	NNP
40318	158	2	.	.	.
40318	159	1	Milk	milk	NN
40318	159	2	constituents.+--From	constituents.+--from	NN
40318	159	3	the	the	DT
40318	159	4	standpoint	standpoint	NN
40318	159	5	of	of	IN
40318	159	6	the	the	DT
40318	159	7	cheese	cheese	NN
40318	159	8	-	-	HYPH
40318	159	9	maker	maker	NN
40318	159	10	,	,	,
40318	159	11	the	the	DT
40318	159	12	significant	significant	JJ
40318	159	13	constituents	constituent	NNS
40318	159	14	of	of	IN
40318	159	15	milk	milk	NN
40318	159	16	are	be	VBP
40318	159	17	water	water	NN
40318	159	18	,	,	,
40318	159	19	fat	fat	NN
40318	159	20	,	,	,
40318	159	21	casein	casein	NN
40318	159	22	,	,	,
40318	159	23	milk	milk	NN
40318	159	24	-	-	HYPH
40318	159	25	sugar	sugar	NN
40318	159	26	,	,	,
40318	159	27	albumin	albumin	NNP
40318	159	28	,	,	,
40318	159	29	ash	ash	NN
40318	159	30	and	and	CC
40318	159	31	enzymes	enzyme	NNS
40318	159	32	.	.	.
40318	160	1	These	these	DT
40318	160	2	will	will	MD
40318	160	3	be	be	VB
40318	160	4	discussed	discuss	VBN
40318	160	5	separately	separately	RB
40318	160	6	.	.	.
40318	161	1	+10	+10	XX
40318	161	2	.	.	.
40318	162	1	Water.+--The	water.+--the	CD
40318	162	2	retention	retention	NN
40318	162	3	of	of	IN
40318	162	4	the	the	DT
40318	162	5	solids	solid	NNS
40318	162	6	and	and	CC
40318	162	7	the	the	DT
40318	162	8	elimination	elimination	NN
40318	162	9	of	of	IN
40318	162	10	the	the	DT
40318	162	11	water	water	NN
40318	162	12	are	be	VBP
40318	162	13	among	among	IN
40318	162	14	the	the	DT
40318	162	15	chief	chief	JJ
40318	162	16	considerations	consideration	NNS
40318	162	17	in	in	IN
40318	162	18	cheese	cheese	NN
40318	162	19	-	-	HYPH
40318	162	20	making	making	NN
40318	162	21	.	.	.
40318	163	1	Water	water	NN
40318	163	2	forms	form	VBZ
40318	163	3	84	84	CD
40318	163	4	to	to	TO
40318	163	5	89	89	CD
40318	163	6	per	per	NN
40318	163	7	cent	cent	NN
40318	163	8	of	of	IN
40318	163	9	milk	milk	NN
40318	163	10	.	.	.
40318	164	1	Cheese	cheese	NN
40318	164	2	-	-	HYPH
40318	164	3	making	make	VBG
40318	164	4	calls	call	NNS
40318	164	5	for	for	IN
40318	164	6	the	the	DT
40318	164	7	reduction	reduction	NN
40318	164	8	of	of	IN
40318	164	9	this	this	DT
40318	164	10	percentage	percentage	NN
40318	164	11	to	to	IN
40318	164	12	that	that	DT
40318	164	13	typical	typical	JJ
40318	164	14	of	of	IN
40318	164	15	the	the	DT
40318	164	16	particular	particular	JJ
40318	164	17	variety	variety	NN
40318	164	18	of	of	IN
40318	164	19	cheese	cheese	NN
40318	164	20	desired	desire	VBN
40318	164	21	with	with	IN
40318	164	22	the	the	DT
40318	164	23	least	least	JJS
40318	164	24	possible	possible	JJ
40318	164	25	loss	loss	NN
40318	164	26	of	of	IN
40318	164	27	milk	milk	NN
40318	164	28	solids	solid	NNS
40318	164	29	.	.	.
40318	165	1	This	this	DT
40318	165	2	final	final	JJ
40318	165	3	percentage	percentage	NN
40318	165	4	varies	vary	VBZ
40318	165	5	from	from	IN
40318	165	6	30	30	CD
40318	165	7	to	to	TO
40318	165	8	70	70	CD
40318	165	9	per	per	NN
40318	165	10	cent	cent	NN
40318	165	11	with	with	IN
40318	165	12	the	the	DT
40318	165	13	variety	variety	NN
40318	165	14	of	of	IN
40318	165	15	cheese	cheese	NN
40318	165	16	.	.	.
40318	166	1	The	the	DT
40318	166	2	water	water	NN
40318	166	3	has	have	VBZ
40318	166	4	two	two	CD
40318	166	5	uses	use	NNS
40318	166	6	in	in	IN
40318	166	7	the	the	DT
40318	166	8	cheese	cheese	NN
40318	166	9	:	:	:
40318	166	10	(	(	-LRB-
40318	166	11	1	1	LS
40318	166	12	)	)	-RRB-
40318	166	13	It	-PRON-	PRP
40318	166	14	imparts	impart	VBZ
40318	166	15	smoothness	smoothness	JJ
40318	166	16	and	and	CC
40318	166	17	mellowness	mellowness	JJ
40318	166	18	to	to	IN
40318	166	19	the	the	DT
40318	166	20	body	body	NN
40318	166	21	of	of	IN
40318	166	22	the	the	DT
40318	166	23	cheese	cheese	NN
40318	166	24	;	;	:
40318	166	25	(	(	-LRB-
40318	166	26	2	2	LS
40318	166	27	)	)	-RRB-
40318	166	28	it	-PRON-	PRP
40318	166	29	furnishes	furnish	VBZ
40318	166	30	suitable	suitable	JJ
40318	166	31	conditions	condition	NNS
40318	166	32	for	for	IN
40318	166	33	the	the	DT
40318	166	34	action	action	NN
40318	166	35	of	of	IN
40318	166	36	the	the	DT
40318	166	37	ripening	ripening	JJ
40318	166	38	agents	agent	NNS
40318	166	39	.	.	.
40318	167	1	To	to	IN
40318	167	2	some	some	DT
40318	167	3	extent	extent	NN
40318	167	4	the	the	DT
40318	167	5	water	water	NN
40318	167	6	may	may	MD
40318	167	7	supplement	supplement	VB
40318	167	8	or	or	CC
40318	167	9	even	even	RB
40318	167	10	replace	replace	VB
40318	167	11	fat	fat	JJ
40318	167	12	in	in	IN
40318	167	13	its	-PRON-	PRP$
40318	167	14	effect	effect	NN
40318	167	15	on	on	IN
40318	167	16	the	the	DT
40318	167	17	texture	texture	NN
40318	167	18	of	of	IN
40318	167	19	the	the	DT
40318	167	20	cheese	cheese	NN
40318	167	21	.	.	.
40318	168	1	If	if	IN
40318	168	2	the	the	DT
40318	168	3	cheese	cheese	NN
40318	168	4	is	be	VBZ
40318	168	5	properly	properly	RB
40318	168	6	made	make	VBN
40318	168	7	,	,	,
40318	168	8	the	the	DT
40318	168	9	water	water	NN
40318	168	10	present	present	NN
40318	168	11	is	be	VBZ
40318	168	12	in	in	IN
40318	168	13	such	such	JJ
40318	168	14	combination	combination	NN
40318	168	15	as	as	IN
40318	168	16	to	to	TO
40318	168	17	give	give	VB
40318	168	18	no	no	DT
40318	168	19	suggestion	suggestion	NN
40318	168	20	of	of	IN
40318	168	21	a	a	DT
40318	168	22	wet	wet	JJ
40318	168	23	or	or	CC
40318	168	24	"	"	``
40318	168	25	leaky	leaky	JJ
40318	168	26	"	"	''
40318	168	27	product	product	NN
40318	168	28	.	.	.
40318	169	1	+11	+11	NFP
40318	169	2	.	.	.
40318	170	1	Fat.+--Fat	Fat.+--Fat	NNP
40318	170	2	is	be	VBZ
40318	170	3	present	present	JJ
40318	170	4	in	in	IN
40318	170	5	the	the	DT
40318	170	6	milk	milk	NN
40318	170	7	in	in	IN
40318	170	8	the	the	DT
40318	170	9	form	form	NN
40318	170	10	of	of	IN
40318	170	11	suspended	suspend	VBN
40318	170	12	small	small	JJ
40318	170	13	transparent	transparent	JJ
40318	170	14	globules	globule	NNS
40318	170	15	(	(	-LRB-
40318	170	16	as	as	IN
40318	170	17	an	an	DT
40318	170	18	emulsion	emulsion	NN
40318	170	19	)	)	-RRB-
40318	170	20	.	.	.
40318	171	1	These	these	DT
40318	171	2	globules	globule	NNS
40318	171	3	vary	vary	VBP
40318	171	4	in	in	IN
40318	171	5	size	size	NN
40318	171	6	with	with	IN
40318	171	7	the	the	DT
40318	171	8	breed	breed	NN
40318	171	9	and	and	CC
40318	171	10	individuality	individuality	NN
40318	171	11	of	of	IN
40318	171	12	the	the	DT
40318	171	13	cow	cow	NN
40318	171	14	and	and	CC
40318	171	15	in	in	IN
40318	171	16	color	color	NN
40318	171	17	from	from	IN
40318	171	18	a	a	DT
40318	171	19	very	very	RB
40318	171	20	light	light	JJ
40318	171	21	yellow	yellow	NN
40318	171	22	to	to	IN
40318	171	23	a	a	DT
40318	171	24	deep	deep	JJ
40318	171	25	yellow	yellow	JJ
40318	171	26	shade	shade	NN
40318	171	27	as	as	IN
40318	171	28	sought	seek	VBN
40318	171	29	in	in	IN
40318	171	30	butter	butter	NN
40318	171	31	.	.	.
40318	172	1	Milk	milk	NN
40318	172	2	with	with	IN
40318	172	3	small	small	JJ
40318	172	4	fat	fat	JJ
40318	172	5	globules	globule	NNS
40318	172	6	is	be	VBZ
40318	172	7	preferred	prefer	VBN
40318	172	8	for	for	IN
40318	172	9	cheese	cheese	NN
40318	172	10	-	-	HYPH
40318	172	11	making	making	NN
40318	172	12	,	,	,
40318	172	13	because	because	IN
40318	172	14	these	these	DT
40318	172	15	are	be	VBP
40318	172	16	not	not	RB
40318	172	17	so	so	RB
40318	172	18	easily	easily	RB
40318	172	19	lost	lose	VBN
40318	172	20	in	in	IN
40318	172	21	the	the	DT
40318	172	22	process	process	NN
40318	172	23	.	.	.
40318	173	1	Milk	milk	NN
40318	173	2	-	-	HYPH
40318	173	3	fat	fat	NN
40318	173	4	is	be	VBZ
40318	173	5	made	make	VBN
40318	173	6	up	up	RP
40318	173	7	of	of	IN
40318	173	8	several	several	JJ
40318	173	9	different	different	JJ
40318	173	10	compounds	compound	NNS
40318	173	11	called	call	VBN
40318	173	12	glycerids,[4	glycerids,[4	NNP
40318	173	13	]	]	-RRB-
40318	173	14	which	which	WDT
40318	173	15	are	be	VBP
40318	173	16	formed	form	VBN
40318	173	17	by	by	IN
40318	173	18	the	the	DT
40318	173	19	union	union	NN
40318	173	20	of	of	IN
40318	173	21	an	an	DT
40318	173	22	organic	organic	JJ
40318	173	23	acid	acid	NN
40318	173	24	with	with	IN
40318	173	25	glycerine	glycerine	NN
40318	173	26	as	as	IN
40318	173	27	a	a	DT
40318	173	28	base	base	NN
40318	173	29	.	.	.
40318	174	1	Fat	fat	NN
40318	174	2	is	be	VBZ
40318	174	3	important	important	JJ
40318	174	4	in	in	IN
40318	174	5	cheese	cheese	NN
40318	174	6	-	-	HYPH
40318	174	7	making	making	NN
40318	174	8	for	for	IN
40318	174	9	two	two	CD
40318	174	10	reasons	reason	NNS
40318	174	11	:	:	:
40318	174	12	(	(	-LRB-
40318	174	13	1	1	LS
40318	174	14	)	)	-RRB-
40318	174	15	Its	-PRON-	PRP$
40318	174	16	influence	influence	NN
40318	174	17	on	on	IN
40318	174	18	the	the	DT
40318	174	19	yield	yield	NN
40318	174	20	of	of	IN
40318	174	21	cheese	cheese	NN
40318	174	22	;	;	:
40318	174	23	(	(	-LRB-
40318	174	24	2	2	LS
40318	174	25	)	)	-RRB-
40318	174	26	its	-PRON-	PRP$
40318	174	27	effect	effect	NN
40318	174	28	on	on	IN
40318	174	29	the	the	DT
40318	174	30	quality	quality	NN
40318	174	31	of	of	IN
40318	174	32	the	the	DT
40318	174	33	cheese	cheese	NN
40318	174	34	.	.	.
40318	175	1	Many	many	JJ
40318	175	2	of	of	IN
40318	175	3	the	the	DT
40318	175	4	details	detail	NNS
40318	175	5	of	of	IN
40318	175	6	cheese	cheese	NN
40318	175	7	-	-	HYPH
40318	175	8	making	make	VBG
40318	175	9	processes	process	NNS
40318	175	10	have	have	VBP
40318	175	11	been	be	VBN
40318	175	12	developed	develop	VBN
40318	175	13	to	to	TO
40318	175	14	prevent	prevent	VB
40318	175	15	the	the	DT
40318	175	16	loss	loss	NN
40318	175	17	of	of	IN
40318	175	18	fat	fat	NN
40318	175	19	in	in	IN
40318	175	20	manufacture	manufacture	NN
40318	175	21	.	.	.
40318	176	1	The	the	DT
40318	176	2	yield	yield	NN
40318	176	3	of	of	IN
40318	176	4	cheese	cheese	NN
40318	176	5	is	be	VBZ
40318	176	6	almost	almost	RB
40318	176	7	directly	directly	RB
40318	176	8	in	in	IN
40318	176	9	proportion	proportion	NN
40318	176	10	to	to	IN
40318	176	11	the	the	DT
40318	176	12	amount	amount	NN
40318	176	13	of	of	IN
40318	176	14	fat	fat	NN
40318	176	15	in	in	IN
40318	176	16	the	the	DT
40318	176	17	milk	milk	NN
40318	176	18	;	;	:
40318	176	19	nevertheless	nevertheless	RB
40318	176	20	,	,	,
40318	176	21	because	because	IN
40318	176	22	the	the	DT
40318	176	23	solids	solid	NNS
40318	176	24	not	not	RB
40318	176	25	fat	fat	JJ
40318	176	26	do	do	VBP
40318	176	27	not	not	RB
40318	176	28	increase	increase	VB
40318	176	29	exactly	exactly	RB
40318	176	30	in	in	IN
40318	176	31	proportion	proportion	NN
40318	176	32	to	to	IN
40318	176	33	the	the	DT
40318	176	34	fat	fat	NN
40318	176	35	,	,	,
40318	176	36	the	the	DT
40318	176	37	cheese	cheese	NN
40318	176	38	yield	yield	NN
40318	176	39	is	be	VBZ
40318	176	40	not	not	RB
40318	176	41	exactly	exactly	RB
40318	176	42	in	in	IN
40318	176	43	proportion	proportion	NN
40318	176	44	to	to	IN
40318	176	45	the	the	DT
40318	176	46	fat	fat	NN
40318	176	47	.	.	.
40318	177	1	The	the	DT
40318	177	2	fat	fat	NN
40318	177	3	,	,	,
40318	177	4	however	however	RB
40318	177	5	,	,	,
40318	177	6	is	be	VBZ
40318	177	7	a	a	DT
40318	177	8	good	good	JJ
40318	177	9	index	index	NN
40318	177	10	of	of	IN
40318	177	11	the	the	DT
40318	177	12	cheese	cheese	NN
40318	177	13	-	-	HYPH
40318	177	14	producing	produce	VBG
40318	177	15	power	power	NN
40318	177	16	of	of	IN
40318	177	17	the	the	DT
40318	177	18	milk	milk	NN
40318	177	19	.	.	.
40318	178	1	+12	+12	NFP
40318	178	2	.	.	.
40318	179	1	Casein.+--Cheese	Casein.+--Cheese	NNP
40318	179	2	-	-	HYPH
40318	179	3	making	making	NN
40318	179	4	is	be	VBZ
40318	179	5	possible	possible	JJ
40318	179	6	because	because	IN
40318	179	7	of	of	IN
40318	179	8	the	the	DT
40318	179	9	peculiar	peculiar	JJ
40318	179	10	properties	property	NNS
40318	179	11	of	of	IN
40318	179	12	casein	casein	NNP
40318	179	13	.	.	.
40318	180	1	This	this	DT
40318	180	2	is	be	VBZ
40318	180	3	the	the	DT
40318	180	4	fundamental	fundamental	JJ
40318	180	5	substance	substance	NN
40318	180	6	of	of	IN
40318	180	7	cheese	cheese	NN
40318	180	8	-	-	HYPH
40318	180	9	making	making	NN
40318	180	10	because	because	IN
40318	180	11	it	-PRON-	PRP
40318	180	12	has	have	VBZ
40318	180	13	the	the	DT
40318	180	14	capacity	capacity	NN
40318	180	15	to	to	TO
40318	180	16	coagulate	coagulate	VB
40318	180	17	or	or	CC
40318	180	18	curdle	curdle	VB
40318	180	19	under	under	IN
40318	180	20	the	the	DT
40318	180	21	action	action	NN
40318	180	22	of	of	IN
40318	180	23	acid	acid	NN
40318	180	24	and	and	CC
40318	180	25	rennet	rennet	NN
40318	180	26	enzymes	enzyme	NNS
40318	180	27	.	.	.
40318	181	1	Casein	Casein	NNP
40318	181	2	is	be	VBZ
40318	181	3	an	an	DT
40318	181	4	extremely	extremely	RB
40318	181	5	complex	complex	JJ
40318	181	6	organic	organic	JJ
40318	181	7	compound	compound	NN
40318	181	8	.	.	.
40318	182	1	[	[	-LRB-
40318	182	2	5	5	CD
40318	182	3	]	]	-RRB-
40318	182	4	Authorities	authority	NNS
40318	182	5	disagree	disagree	VBP
40318	182	6	regarding	regard	VBG
40318	182	7	its	-PRON-	PRP$
40318	182	8	exact	exact	JJ
40318	182	9	composition	composition	NN
40318	182	10	,	,	,
40318	182	11	but	but	CC
40318	182	12	it	-PRON-	PRP
40318	182	13	contains	contain	VBZ
40318	182	14	varying	varying	NN
40318	182	15	amounts	amount	NNS
40318	182	16	of	of	IN
40318	182	17	carbon	carbon	NN
40318	182	18	,	,	,
40318	182	19	oxygen	oxygen	NN
40318	182	20	,	,	,
40318	182	21	nitrogen	nitrogen	NN
40318	182	22	,	,	,
40318	182	23	hydrogen	hydrogen	NN
40318	182	24	,	,	,
40318	182	25	phosphorus	phosphorus	NN
40318	182	26	and	and	CC
40318	182	27	sulfur	sulfur	NN
40318	182	28	,	,	,
40318	182	29	and	and	CC
40318	182	30	it	-PRON-	PRP
40318	182	31	usually	usually	RB
40318	182	32	is	be	VBZ
40318	182	33	combined	combine	VBN
40318	182	34	with	with	IN
40318	182	35	some	some	DT
40318	182	36	form	form	NN
40318	182	37	of	of	IN
40318	182	38	lime	lime	NN
40318	182	39	or	or	CC
40318	182	40	calcium	calcium	NN
40318	182	41	phosphate	phosphate	NN
40318	182	42	.	.	.
40318	183	1	It	-PRON-	PRP
40318	183	2	belongs	belong	VBZ
40318	183	3	to	to	IN
40318	183	4	the	the	DT
40318	183	5	general	general	JJ
40318	183	6	class	class	NN
40318	183	7	of	of	IN
40318	183	8	nitrogen	nitrogen	NN
40318	183	9	-	-	HYPH
40318	183	10	containing	contain	VBG
40318	183	11	compounds	compound	NNS
40318	183	12	called	call	VBD
40318	183	13	proteins	protein	NNS
40318	183	14	.	.	.
40318	184	1	It	-PRON-	PRP
40318	184	2	is	be	VBZ
40318	184	3	present	present	JJ
40318	184	4	in	in	IN
40318	184	5	milk	milk	NN
40318	184	6	in	in	IN
40318	184	7	the	the	DT
40318	184	8	form	form	NN
40318	184	9	of	of	IN
40318	184	10	extremely	extremely	RB
40318	184	11	minute	minute	JJ
40318	184	12	gelatinous	gelatinous	JJ
40318	184	13	particles	particle	NNS
40318	184	14	in	in	IN
40318	184	15	suspension	suspension	NN
40318	184	16	.	.	.
40318	185	1	Casein	Casein	NNP
40318	185	2	is	be	VBZ
40318	185	3	insoluble	insoluble	JJ
40318	185	4	in	in	IN
40318	185	5	water	water	NN
40318	185	6	and	and	CC
40318	185	7	dilute	dilute	NN
40318	185	8	acids	acid	NNS
40318	185	9	.	.	.
40318	186	1	The	the	DT
40318	186	2	acids	acid	NNS
40318	186	3	,	,	,
40318	186	4	when	when	WRB
40318	186	5	added	add	VBN
40318	186	6	,	,	,
40318	186	7	cause	cause	VB
40318	186	8	a	a	DT
40318	186	9	heavy	heavy	JJ
40318	186	10	,	,	,
40318	186	11	white	white	JJ
40318	186	12	,	,	,
40318	186	13	more	more	RBR
40318	186	14	or	or	CC
40318	186	15	less	less	JJR
40318	186	16	flocculent	flocculent	JJ
40318	186	17	precipitate	precipitate	NN
40318	186	18	.	.	.
40318	187	1	Rennet	Rennet	NNP
40318	187	2	(	(	-LRB-
40318	187	3	Chapter	chapter	NN
40318	187	4	III	III	NNP
40318	187	5	)	)	-RRB-
40318	187	6	causes	cause	VBZ
40318	187	7	the	the	DT
40318	187	8	casein	casein	NNP
40318	187	9	to	to	TO
40318	187	10	coagulate	coagulate	VB
40318	187	11	(	(	-LRB-
40318	187	12	curdle	curdle	NN
40318	187	13	)	)	-RRB-
40318	187	14	,	,	,
40318	187	15	forming	form	VBG
40318	187	16	a	a	DT
40318	187	17	jelly	jelly	NN
40318	187	18	-	-	HYPH
40318	187	19	like	like	JJ
40318	187	20	mass	mass	NN
40318	187	21	called	call	VBN
40318	187	22	curd	curd	NN
40318	187	23	,	,	,
40318	187	24	which	which	WDT
40318	187	25	is	be	VBZ
40318	187	26	the	the	DT
40318	187	27	basis	basis	NN
40318	187	28	of	of	IN
40318	187	29	manufacture	manufacture	NN
40318	187	30	in	in	IN
40318	187	31	most	most	JJS
40318	187	32	types	type	NNS
40318	187	33	of	of	IN
40318	187	34	cheese	cheese	NN
40318	187	35	.	.	.
40318	188	1	In	in	IN
40318	188	2	the	the	DT
40318	188	3	formation	formation	NN
40318	188	4	of	of	IN
40318	188	5	this	this	DT
40318	188	6	coagulum	coagulum	NN
40318	188	7	(	(	-LRB-
40318	188	8	curd	curd	NNP
40318	188	9	)	)	-RRB-
40318	188	10	,	,	,
40318	188	11	the	the	DT
40318	188	12	fat	fat	NN
40318	188	13	is	be	VBZ
40318	188	14	imprisoned	imprison	VBN
40318	188	15	and	and	CC
40318	188	16	held	hold	VBN
40318	188	17	.	.	.
40318	189	1	The	the	DT
40318	189	2	casein	casein	NN
40318	189	3	compounds	compound	VBZ
40318	189	4	in	in	IN
40318	189	5	the	the	DT
40318	189	6	curd	curd	NN
40318	189	7	hold	hold	VBP
40318	189	8	the	the	DT
40318	189	9	moisture	moisture	NN
40318	189	10	and	and	CC
40318	189	11	give	give	VB
40318	189	12	firmness	firmness	NN
40318	189	13	and	and	CC
40318	189	14	solidity	solidity	NN
40318	189	15	of	of	IN
40318	189	16	body	body	NN
40318	189	17	to	to	IN
40318	189	18	the	the	DT
40318	189	19	cheese	cheese	NN
40318	189	20	.	.	.
40318	190	1	Casein	Casein	NNP
40318	190	2	contains	contain	VBZ
40318	190	3	the	the	DT
40318	190	4	protein	protein	NN
40318	190	5	materials	material	NNS
40318	190	6	in	in	IN
40318	190	7	which	which	WDT
40318	190	8	important	important	JJ
40318	190	9	ripening	ripening	JJ
40318	190	10	changes	change	NNS
40318	190	11	take	take	VBP
40318	190	12	place	place	NN
40318	190	13	.	.	.
40318	191	1	These	these	DT
40318	191	2	changes	change	NNS
40318	191	3	render	render	VBP
40318	191	4	the	the	DT
40318	191	5	casein	casein	NN
40318	191	6	more	more	RBR
40318	191	7	soluble	soluble	JJ
40318	191	8	,	,	,
40318	191	9	and	and	CC
40318	191	10	are	be	VBP
40318	191	11	thought	think	VBN
40318	191	12	to	to	TO
40318	191	13	be	be	VB
40318	191	14	the	the	DT
40318	191	15	source	source	NN
40318	191	16	of	of	IN
40318	191	17	certain	certain	JJ
40318	191	18	characteristic	characteristic	JJ
40318	191	19	cheese	cheese	NN
40318	191	20	flavors	flavor	NNS
40318	191	21	.	.	.
40318	192	1	+13	+13	NNP
40318	192	2	.	.	.
40318	193	1	Milk	milk	NN
40318	193	2	-	-	HYPH
40318	193	3	sugar.+--Milk	sugar.+--milk	NN
40318	193	4	-	-	HYPH
40318	193	5	sugar	sugar	NN
40318	193	6	(	(	-LRB-
40318	193	7	lactose	lactose	NN
40318	193	8	)	)	-RRB-
40318	193	9	is	be	VBZ
40318	193	10	present	present	JJ
40318	193	11	in	in	IN
40318	193	12	solution	solution	NN
40318	193	13	in	in	IN
40318	193	14	the	the	DT
40318	193	15	watery	watery	JJ
40318	193	16	part	part	NN
40318	193	17	of	of	IN
40318	193	18	the	the	DT
40318	193	19	milk	milk	NN
40318	193	20	.	.	.
40318	194	1	It	-PRON-	PRP
40318	194	2	forms	form	VBZ
40318	194	3	on	on	IN
40318	194	4	the	the	DT
40318	194	5	average	average	NN
40318	194	6	about	about	RB
40318	194	7	5	5	CD
40318	194	8	per	per	NN
40318	194	9	cent	cent	NN
40318	194	10	of	of	IN
40318	194	11	cow	cow	NN
40318	194	12	's	's	POS
40318	194	13	milk	milk	NN
40318	194	14	.	.	.
40318	195	1	Since	since	IN
40318	195	2	it	-PRON-	PRP
40318	195	3	is	be	VBZ
40318	195	4	in	in	IN
40318	195	5	solution	solution	NN
40318	195	6	,	,	,
40318	195	7	cheese	cheese	NN
40318	195	8	retains	retain	VBZ
40318	195	9	the	the	DT
40318	195	10	aliquot	aliquot	NNP
40318	195	11	part	part	NN
40318	195	12	of	of	IN
40318	195	13	the	the	DT
40318	195	14	total	total	NN
40318	195	15	represented	represent	VBN
40318	195	16	by	by	IN
40318	195	17	the	the	DT
40318	195	18	water	water	NN
40318	195	19	-	-	HYPH
40318	195	20	content	content	NN
40318	195	21	of	of	IN
40318	195	22	the	the	DT
40318	195	23	cheese	cheese	NN
40318	195	24	,	,	,
40318	195	25	plus	plus	CC
40318	195	26	any	any	DT
40318	195	27	part	part	NN
40318	195	28	of	of	IN
40318	195	29	the	the	DT
40318	195	30	sugar	sugar	NN
40318	195	31	which	which	WDT
40318	195	32	has	have	VBZ
40318	195	33	entered	enter	VBN
40318	195	34	into	into	IN
40318	195	35	combination	combination	NN
40318	195	36	with	with	IN
40318	195	37	the	the	DT
40318	195	38	milk	milk	NN
40318	195	39	solids	solid	NNS
40318	195	40	during	during	IN
40318	195	41	the	the	DT
40318	195	42	souring	souring	NN
40318	195	43	process	process	NN
40318	195	44	.	.	.
40318	196	1	The	the	DT
40318	196	2	larger	large	JJR
40318	196	3	part	part	NN
40318	196	4	of	of	IN
40318	196	5	the	the	DT
40318	196	6	lactose	lactose	NN
40318	196	7	passes	pass	VBZ
40318	196	8	off	off	RP
40318	196	9	with	with	IN
40318	196	10	the	the	DT
40318	196	11	whey	whey	NN
40318	196	12	.	.	.
40318	197	1	Lactose[6	Lactose[6	NNP
40318	197	2	]	]	-RRB-
40318	197	3	is	be	VBZ
40318	197	4	attacked	attack	VBN
40318	197	5	by	by	IN
40318	197	6	the	the	DT
40318	197	7	lactic	lactic	JJ
40318	197	8	-	-	HYPH
40318	197	9	acid	acid	NN
40318	197	10	bacteria	bacteria	NNS
40318	197	11	and	and	CC
40318	197	12	by	by	IN
40318	197	13	them	-PRON-	PRP
40318	197	14	is	be	VBZ
40318	197	15	changed	change	VBN
40318	197	16	to	to	IN
40318	197	17	lactic	lactic	JJ
40318	197	18	acid	acid	NN
40318	197	19	.	.	.
40318	198	1	Cheeses	cheese	NNS
40318	198	2	in	in	IN
40318	198	3	which	which	WDT
40318	198	4	this	this	DT
40318	198	5	souring	souring	NN
40318	198	6	process	process	NN
40318	198	7	goes	go	VBZ
40318	198	8	on	on	RP
40318	198	9	quickly	quickly	RB
40318	198	10	,	,	,
40318	198	11	soon	soon	RB
40318	198	12	contain	contain	VB
40318	198	13	a	a	DT
40318	198	14	large	large	JJ
40318	198	15	enough	enough	JJ
40318	198	16	percentage	percentage	NN
40318	198	17	of	of	IN
40318	198	18	acid	acid	NN
40318	198	19	to	to	TO
40318	198	20	check	check	VB
40318	198	21	the	the	DT
40318	198	22	rotting	rotting	NN
40318	198	23	of	of	IN
40318	198	24	the	the	DT
40318	198	25	cheese	cheese	NN
40318	198	26	by	by	IN
40318	198	27	decay	decay	JJ
40318	198	28	organisms	organism	NNS
40318	198	29	.	.	.
40318	199	1	Without	without	IN
40318	199	2	this	this	DT
40318	199	3	souring	souring	NN
40318	199	4	,	,	,
40318	199	5	most	most	JJS
40318	199	6	varieties	variety	NNS
40318	199	7	of	of	IN
40318	199	8	cheese	cheese	NN
40318	199	9	will	will	MD
40318	199	10	begin	begin	VB
40318	199	11	to	to	TO
40318	199	12	spoil	spoil	VB
40318	199	13	quickly	quickly	RB
40318	199	14	.	.	.
40318	200	1	For	for	IN
40318	200	2	each	each	DT
40318	200	3	variety	variety	NN
40318	200	4	there	there	EX
40318	200	5	is	be	VBZ
40318	200	6	a	a	DT
40318	200	7	proper	proper	JJ
40318	200	8	balance	balance	NN
40318	200	9	between	between	IN
40318	200	10	the	the	DT
40318	200	11	souring	souring	NN
40318	200	12	,	,	,
40318	200	13	which	which	WDT
40318	200	14	interrupts	interrupt	VBZ
40318	200	15	the	the	DT
40318	200	16	growth	growth	NN
40318	200	17	of	of	IN
40318	200	18	many	many	JJ
40318	200	19	kinds	kind	NNS
40318	200	20	of	of	IN
40318	200	21	putrefactive	putrefactive	JJ
40318	200	22	bacteria	bacteria	NNS
40318	200	23	,	,	,
40318	200	24	and	and	CC
40318	200	25	the	the	DT
40318	200	26	development	development	NN
40318	200	27	of	of	IN
40318	200	28	the	the	DT
40318	200	29	forms	form	NNS
40318	200	30	which	which	WDT
40318	200	31	are	be	VBP
40318	200	32	essential	essential	JJ
40318	200	33	to	to	IN
40318	200	34	proper	proper	JJ
40318	200	35	ripening	ripening	NN
40318	200	36	.	.	.
40318	201	1	+14	+14	UH
40318	201	2	.	.	.
40318	202	1	Albumin.+--This	Albumin.+--This	NNP
40318	202	2	is	be	VBZ
40318	202	3	a	a	DT
40318	202	4	form	form	NN
40318	202	5	of	of	IN
40318	202	6	protein	protein	NN
40318	202	7	which	which	WDT
40318	202	8	is	be	VBZ
40318	202	9	in	in	IN
40318	202	10	solution	solution	NN
40318	202	11	in	in	IN
40318	202	12	the	the	DT
40318	202	13	milk	milk	NN
40318	202	14	.	.	.
40318	203	1	Albumin	Albumin	NNP
40318	203	2	forms	form	VBZ
40318	203	3	about	about	RB
40318	203	4	0.7	0.7	CD
40318	203	5	per	per	NN
40318	203	6	cent	cent	NN
40318	203	7	of	of	IN
40318	203	8	cow	cow	NN
40318	203	9	's	's	POS
40318	203	10	milk	milk	NN
40318	203	11	.	.	.
40318	204	1	It	-PRON-	PRP
40318	204	2	is	be	VBZ
40318	204	3	not	not	RB
40318	204	4	coagulated	coagulate	VBN
40318	204	5	by	by	IN
40318	204	6	rennet	rennet	NN
40318	204	7	.	.	.
40318	205	1	Most	Most	JJS
40318	205	2	rennet	rennet	NN
40318	205	3	cheeses	cheese	NNS
40318	205	4	,	,	,
40318	205	5	therefore	therefore	RB
40318	205	6	,	,	,
40318	205	7	retain	retain	VB
40318	205	8	only	only	RB
40318	205	9	that	that	DT
40318	205	10	portion	portion	NN
40318	205	11	of	of	IN
40318	205	12	the	the	DT
40318	205	13	total	total	JJ
40318	205	14	albumin	albumin	NN
40318	205	15	held	hold	VBN
40318	205	16	in	in	IN
40318	205	17	solution	solution	NN
40318	205	18	in	in	IN
40318	205	19	the	the	DT
40318	205	20	water	water	NN
40318	205	21	retained	retain	VBD
40318	205	22	,	,	,
40318	205	23	as	as	IN
40318	205	24	in	in	IN
40318	205	25	the	the	DT
40318	205	26	case	case	NN
40318	205	27	of	of	IN
40318	205	28	milk	milk	NN
40318	205	29	-	-	HYPH
40318	205	30	sugar	sugar	NN
40318	205	31	.	.	.
40318	206	1	Albumin	Albumin	NNP
40318	206	2	is	be	VBZ
40318	206	3	coagulated	coagulate	VBN
40318	206	4	by	by	IN
40318	206	5	heat	heat	NN
40318	206	6	,	,	,
40318	206	7	forming	form	VBG
40318	206	8	a	a	DT
40318	206	9	film	film	NN
40318	206	10	or	or	CC
40318	206	11	membrane	membrane	NN
40318	206	12	upon	upon	IN
40318	206	13	the	the	DT
40318	206	14	surface	surface	NN
40318	206	15	.	.	.
40318	207	1	There	there	EX
40318	207	2	are	be	VBP
40318	207	3	certain	certain	JJ
40318	207	4	kinds	kind	NNS
40318	207	5	of	of	IN
40318	207	6	cheese	cheese	NN
40318	207	7	,	,	,
40318	207	8	such	such	JJ
40318	207	9	as	as	IN
40318	207	10	Ricotte	Ricotte	NNP
40318	207	11	,	,	,
40318	207	12	made	make	VBN
40318	207	13	by	by	IN
40318	207	14	the	the	DT
40318	207	15	recovery	recovery	NN
40318	207	16	of	of	IN
40318	207	17	albumin	albumin	NNP
40318	207	18	by	by	IN
40318	207	19	heating	heating	NN
40318	207	20	.	.	.
40318	208	1	+15	+15	XX
40318	208	2	.	.	.
40318	209	1	Ash.+--The	Ash.+--The	NNP
40318	209	2	ash	ash	NN
40318	209	3	or	or	CC
40318	209	4	mineral	mineral	NN
40318	209	5	constituents	constituent	NNS
40318	209	6	make	make	VBP
40318	209	7	up	up	RP
40318	209	8	about	about	RB
40318	209	9	0.7	0.7	CD
40318	209	10	per	per	NN
40318	209	11	cent	cent	NN
40318	209	12	of	of	IN
40318	209	13	cow	cow	NN
40318	209	14	's	's	POS
40318	209	15	milk	milk	NN
40318	209	16	.	.	.
40318	210	1	This	this	DT
40318	210	2	total	total	NN
40318	210	3	includes	include	VBZ
40318	210	4	very	very	RB
40318	210	5	small	small	JJ
40318	210	6	amounts	amount	NNS
40318	210	7	of	of	IN
40318	210	8	a	a	DT
40318	210	9	great	great	JJ
40318	210	10	many	many	JJ
40318	210	11	substances	substance	NNS
40318	210	12	.	.	.
40318	211	1	The	the	DT
40318	211	2	exact	exact	JJ
40318	211	3	form	form	NN
40318	211	4	of	of	IN
40318	211	5	some	some	DT
40318	211	6	of	of	IN
40318	211	7	the	the	DT
40318	211	8	substances	substance	NNS
40318	211	9	is	be	VBZ
40318	211	10	still	still	RB
40318	211	11	unknown	unknown	JJ
40318	211	12	.	.	.
40318	212	1	Of	of	IN
40318	212	2	these	these	DT
40318	212	3	salts	salt	NNS
40318	212	4	,	,	,
40318	212	5	the	the	DT
40318	212	6	calcium	calcium	NN
40318	212	7	or	or	CC
40318	212	8	lime	lime	NN
40318	212	9	and	and	CC
40318	212	10	phosphorus	phosphorus	NN
40318	212	11	salts	salt	NNS
40318	212	12	are	be	VBP
40318	212	13	most	most	RBS
40318	212	14	important	important	JJ
40318	212	15	in	in	IN
40318	212	16	cheese	cheese	NN
40318	212	17	-	-	HYPH
40318	212	18	making	making	NN
40318	212	19	.	.	.
40318	213	1	They	-PRON-	PRP
40318	213	2	are	be	VBP
40318	213	3	partially	partially	RB
40318	213	4	or	or	CC
40318	213	5	completely	completely	RB
40318	213	6	precipitated	precipitate	VBN
40318	213	7	by	by	IN
40318	213	8	pasteurization	pasteurization	NN
40318	213	9	.	.	.
40318	214	1	After	after	IN
40318	214	2	such	such	JJ
40318	214	3	precipitation	precipitation	NN
40318	214	4	rennet	rennet	NN
40318	214	5	fails	fail	VBZ
40318	214	6	to	to	IN
40318	214	7	act[7	act[7	NNP
40318	214	8	]	]	-RRB-
40318	214	9	or	or	CC
40318	214	10	acts	act	VBZ
40318	214	11	very	very	RB
40318	214	12	slowly	slowly	RB
40318	214	13	;	;	:
40318	214	14	hence	hence	RB
40318	214	15	pasteurized	pasteurize	VBN
40318	214	16	milk	milk	NN
40318	214	17	can	can	MD
40318	214	18	not	not	RB
40318	214	19	be	be	VB
40318	214	20	used	use	VBN
40318	214	21	for	for	IN
40318	214	22	making	make	VBG
40318	214	23	rennet	rennet	NN
40318	214	24	cheese	cheese	NN
40318	214	25	unless	unless	IN
40318	214	26	the	the	DT
40318	214	27	lost	lost	JJ
40318	214	28	salts	salt	NNS
40318	214	29	are	be	VBP
40318	214	30	replaced	replace	VBN
40318	214	31	,	,	,
40318	214	32	or	or	CC
40318	214	33	the	the	DT
40318	214	34	condition	condition	NN
40318	214	35	of	of	IN
40318	214	36	the	the	DT
40318	214	37	casein	casein	NN
40318	214	38	is	be	VBZ
40318	214	39	changed	change	VBN
40318	214	40	by	by	IN
40318	214	41	the	the	DT
40318	214	42	addition	addition	NN
40318	214	43	of	of	IN
40318	214	44	some	some	DT
40318	214	45	substance	substance	NN
40318	214	46	,	,	,
40318	214	47	before	before	IN
40318	214	48	curdling	curdling	NN
40318	214	49	is	be	VBZ
40318	214	50	attempted	attempt	VBN
40318	214	51	.	.	.
40318	215	1	+16	+16	NFP
40318	215	2	.	.	.
40318	216	1	Enzymes.+--Milk	Enzymes.+--Milk	NNP
40318	216	2	also	also	RB
40318	216	3	contains	contain	VBZ
40318	216	4	enzymes	enzyme	NNS
40318	216	5	.	.	.
40318	217	1	These	these	DT
40318	217	2	are	be	VBP
40318	217	3	chemical	chemical	JJ
40318	217	4	ferments	ferment	NNS
40318	217	5	secreted	secrete	VBN
40318	217	6	by	by	IN
40318	217	7	the	the	DT
40318	217	8	udder	udder	NN
40318	217	9	.	.	.
40318	218	1	They	-PRON-	PRP
40318	218	2	have	have	VBP
40318	218	3	the	the	DT
40318	218	4	power	power	NN
40318	218	5	to	to	TO
40318	218	6	produce	produce	VB
40318	218	7	changes	change	NNS
40318	218	8	in	in	IN
40318	218	9	organic	organic	JJ
40318	218	10	compounds	compound	NNS
40318	218	11	without	without	IN
40318	218	12	themselves	-PRON-	PRP
40318	218	13	undergoing	undergo	VBG
40318	218	14	any	any	DT
40318	218	15	change	change	NN
40318	218	16	.	.	.
40318	219	1	Minute	minute	NN
40318	219	2	amounts	amount	NNS
40318	219	3	of	of	IN
40318	219	4	several	several	JJ
40318	219	5	enzymes	enzyme	NNS
40318	219	6	are	be	VBP
40318	219	7	found	find	VBN
40318	219	8	in	in	IN
40318	219	9	milk	milk	NN
40318	219	10	as	as	IN
40318	219	11	follows	follow	VBZ
40318	219	12	:	:	:
40318	219	13	Diastase	diastase	NN
40318	219	14	,	,	,
40318	219	15	galactase	galactase	NN
40318	219	16	,	,	,
40318	219	17	lipase	lipase	NNP
40318	219	18	,	,	,
40318	219	19	catalase	catalase	NN
40318	219	20	,	,	,
40318	219	21	peroxidase	peroxidase	VB
40318	219	22	and	and	CC
40318	219	23	reductase	reductase	NN
40318	219	24	.	.	.
40318	220	1	Just	just	RB
40318	220	2	what	what	WP
40318	220	3	part	part	NN
40318	220	4	they	-PRON-	PRP
40318	220	5	play	play	VBP
40318	220	6	in	in	IN
40318	220	7	cheese	cheese	NN
40318	220	8	-	-	HYPH
40318	220	9	making	making	NN
40318	220	10	is	be	VBZ
40318	220	11	not	not	RB
40318	220	12	definitely	definitely	RB
40318	220	13	known	know	VBN
40318	220	14	.	.	.
40318	221	1	+17	+17	LS
40318	221	2	.	.	.
40318	222	1	The	the	DT
40318	222	2	flavor	flavor	NN
40318	222	3	of	of	IN
40318	222	4	feeds	feed	NNS
40318	222	5	eaten	eat	VBN
40318	222	6	by	by	IN
40318	222	7	the	the	DT
40318	222	8	cow.+--Undesirable	cow.+--undesirable	JJ
40318	222	9	flavors	flavor	NNS
40318	222	10	in	in	IN
40318	222	11	the	the	DT
40318	222	12	milk	milk	NN
40318	222	13	are	be	VBP
40318	222	14	due	due	JJ
40318	222	15	many	many	JJ
40318	222	16	times	time	NNS
40318	222	17	to	to	IN
40318	222	18	the	the	DT
40318	222	19	use	use	NN
40318	222	20	of	of	IN
40318	222	21	feed	feed	NN
40318	222	22	with	with	IN
40318	222	23	very	very	RB
40318	222	24	pronounced	pronounce	VBN
40318	222	25	flavors	flavor	NNS
40318	222	26	.	.	.
40318	223	1	The	the	DT
40318	223	2	most	most	RBS
40318	223	3	common	common	JJ
40318	223	4	of	of	IN
40318	223	5	these	these	DT
40318	223	6	feeds	feed	NNS
40318	223	7	are	be	VBP
40318	223	8	onions	onion	NNS
40318	223	9	,	,	,
40318	223	10	garlic	garlic	NN
40318	223	11	,	,	,
40318	223	12	turnips	turnip	NNS
40318	223	13	,	,	,
40318	223	14	cabbage	cabbage	NN
40318	223	15	,	,	,
40318	223	16	decayed	decay	VBD
40318	223	17	ensilage	ensilage	NN
40318	223	18	,	,	,
40318	223	19	various	various	JJ
40318	223	20	weeds	weed	NNS
40318	223	21	and	and	CC
40318	223	22	the	the	DT
40318	223	23	like	like	JJ
40318	223	24	.	.	.
40318	224	1	These	these	DT
40318	224	2	undesirable	undesirable	JJ
40318	224	3	flavors	flavor	NNS
40318	224	4	reach	reach	VBP
40318	224	5	the	the	DT
40318	224	6	milk	milk	NN
40318	224	7	because	because	IN
40318	224	8	the	the	DT
40318	224	9	substances	substance	NNS
40318	224	10	are	be	VBP
40318	224	11	volatile	volatile	JJ
40318	224	12	and	and	CC
40318	224	13	are	be	VBP
40318	224	14	able	able	JJ
40318	224	15	to	to	TO
40318	224	16	pass	pass	VB
40318	224	17	through	through	RP
40318	224	18	the	the	DT
40318	224	19	tissues	tissue	NNS
40318	224	20	of	of	IN
40318	224	21	the	the	DT
40318	224	22	animal	animal	NN
40318	224	23	.	.	.
40318	225	1	While	while	IN
40318	225	2	feed	feed	NN
40318	225	3	containing	contain	VBG
40318	225	4	these	these	DT
40318	225	5	flavors	flavor	NNS
40318	225	6	is	be	VBZ
40318	225	7	being	be	VBG
40318	225	8	digested	digest	VBN
40318	225	9	,	,	,
40318	225	10	these	these	DT
40318	225	11	volatile	volatile	JJ
40318	225	12	substances	substance	NNS
40318	225	13	are	be	VBP
40318	225	14	not	not	RB
40318	225	15	only	only	RB
40318	225	16	present	present	JJ
40318	225	17	in	in	IN
40318	225	18	the	the	DT
40318	225	19	milk	milk	NN
40318	225	20	,	,	,
40318	225	21	but	but	CC
40318	225	22	in	in	IN
40318	225	23	all	all	PDT
40318	225	24	the	the	DT
40318	225	25	tissues	tissue	NNS
40318	225	26	of	of	IN
40318	225	27	the	the	DT
40318	225	28	animal	animal	NN
40318	225	29	.	.	.
40318	226	1	By	by	IN
40318	226	2	the	the	DT
40318	226	3	time	time	NN
40318	226	4	the	the	DT
40318	226	5	process	process	NN
40318	226	6	of	of	IN
40318	226	7	digestion	digestion	NN
40318	226	8	is	be	VBZ
40318	226	9	completed	complete	VBN
40318	226	10	,	,	,
40318	226	11	the	the	DT
40318	226	12	volatile	volatile	JJ
40318	226	13	flavors	flavor	NNS
40318	226	14	have	have	VBP
40318	226	15	largely	largely	RB
40318	226	16	passed	pass	VBN
40318	226	17	away	away	RB
40318	226	18	.	.	.
40318	227	1	Therefore	therefore	RB
40318	227	2	,	,	,
40318	227	3	if	if	IN
40318	227	4	the	the	DT
40318	227	5	times	time	NNS
40318	227	6	of	of	IN
40318	227	7	milking	milk	VBG
40318	227	8	and	and	CC
40318	227	9	feeding	feeding	NN
40318	227	10	are	be	VBP
40318	227	11	properly	properly	RB
40318	227	12	regulated	regulate	VBN
40318	227	13	,	,	,
40318	227	14	a	a	DT
40318	227	15	dairy	dairy	NN
40318	227	16	-	-	HYPH
40318	227	17	man	man	NN
40318	227	18	may	may	MD
40318	227	19	feed	feed	VB
40318	227	20	considerable	considerable	JJ
40318	227	21	quantities	quantity	NNS
40318	227	22	of	of	IN
40318	227	23	strong	strong	JJ
40318	227	24	-	-	HYPH
40318	227	25	flavored	flavor	VBN
40318	227	26	products	product	NNS
40318	227	27	,	,	,
40318	227	28	such	such	JJ
40318	227	29	as	as	IN
40318	227	30	turnip	turnip	NN
40318	227	31	,	,	,
40318	227	32	cabbage	cabbage	NN
40318	227	33	and	and	CC
40318	227	34	others	other	NNS
40318	227	35	,	,	,
40318	227	36	without	without	IN
40318	227	37	any	any	DT
40318	227	38	appreciable	appreciable	JJ
40318	227	39	effect	effect	NN
40318	227	40	on	on	IN
40318	227	41	the	the	DT
40318	227	42	flavor	flavor	NN
40318	227	43	of	of	IN
40318	227	44	the	the	DT
40318	227	45	milk	milk	NN
40318	227	46	.	.	.
40318	228	1	To	to	TO
40318	228	2	accomplish	accomplish	VB
40318	228	3	this	this	DT
40318	228	4	successfully	successfully	RB
40318	228	5	,	,	,
40318	228	6	the	the	DT
40318	228	7	cows	cow	NNS
40318	228	8	should	should	MD
40318	228	9	be	be	VB
40318	228	10	fed	feed	VBN
40318	228	11	immediately	immediately	RB
40318	228	12	before	before	RB
40318	228	13	or	or	CC
40318	228	14	immediately	immediately	RB
40318	228	15	after	after	IN
40318	228	16	milking	milk	VBG
40318	228	17	,	,	,
40318	228	18	preferably	preferably	RB
40318	228	19	after	after	IN
40318	228	20	milking	milk	VBG
40318	228	21	.	.	.
40318	229	1	This	this	DT
40318	229	2	allows	allow	VBZ
40318	229	3	time	time	NN
40318	229	4	for	for	IN
40318	229	5	the	the	DT
40318	229	6	digestive	digestive	JJ
40318	229	7	process	process	NN
40318	229	8	to	to	TO
40318	229	9	take	take	VB
40318	229	10	place	place	NN
40318	229	11	and	and	CC
40318	229	12	for	for	IN
40318	229	13	the	the	DT
40318	229	14	volatile	volatile	JJ
40318	229	15	substances	substance	NNS
40318	229	16	to	to	TO
40318	229	17	disappear	disappear	VB
40318	229	18	.	.	.
40318	230	1	If	if	IN
40318	230	2	,	,	,
40318	230	3	however	however	RB
40318	230	4	,	,	,
40318	230	5	milking	milking	NN
40318	230	6	is	be	VBZ
40318	230	7	performed	perform	VBN
40318	230	8	three	three	CD
40318	230	9	or	or	CC
40318	230	10	four	four	CD
40318	230	11	hours	hour	NNS
40318	230	12	after	after	IN
40318	230	13	feeding	feed	VBG
40318	230	14	,	,	,
40318	230	15	these	these	DT
40318	230	16	volatile	volatile	JJ
40318	230	17	substances	substance	NNS
40318	230	18	are	be	VBP
40318	230	19	present	present	JJ
40318	230	20	in	in	IN
40318	230	21	the	the	DT
40318	230	22	milk	milk	NN
40318	230	23	and	and	CC
40318	230	24	flavor	flavor	VB
40318	230	25	it	-PRON-	PRP
40318	230	26	.	.	.
40318	231	1	[	[	-LRB-
40318	231	2	8	8	CD
40318	231	3	]	]	-RRB-
40318	231	4	In	in	IN
40318	231	5	the	the	DT
40318	231	6	case	case	NN
40318	231	7	of	of	IN
40318	231	8	those	those	DT
40318	231	9	plants	plant	NNS
40318	231	10	which	which	WDT
40318	231	11	grow	grow	VBP
40318	231	12	wild	wild	JJ
40318	231	13	in	in	IN
40318	231	14	the	the	DT
40318	231	15	pasture	pasture	NN
40318	231	16	,	,	,
40318	231	17	and	and	CC
40318	231	18	to	to	TO
40318	231	19	which	which	WDT
40318	231	20	the	the	DT
40318	231	21	cows	cow	NNS
40318	231	22	have	have	VBP
40318	231	23	continued	continue	VBN
40318	231	24	access	access	NN
40318	231	25	,	,	,
40318	231	26	it	-PRON-	PRP
40318	231	27	is	be	VBZ
40318	231	28	more	more	RBR
40318	231	29	difficult	difficult	JJ
40318	231	30	to	to	TO
40318	231	31	prevent	prevent	VB
40318	231	32	bad	bad	JJ
40318	231	33	flavor	flavor	NN
40318	231	34	in	in	IN
40318	231	35	the	the	DT
40318	231	36	milk	milk	NN
40318	231	37	.	.	.
40318	232	1	The	the	DT
40318	232	2	cows	cow	NNS
40318	232	3	may	may	MD
40318	232	4	be	be	VB
40318	232	5	allowed	allow	VBN
40318	232	6	to	to	TO
40318	232	7	graze	graze	VB
40318	232	8	for	for	IN
40318	232	9	a	a	DT
40318	232	10	short	short	JJ
40318	232	11	time	time	NN
40318	232	12	only	only	RB
40318	232	13	,	,	,
40318	232	14	and	and	CC
40318	232	15	that	that	IN
40318	232	16	immediately	immediately	RB
40318	232	17	after	after	IN
40318	232	18	milking	milk	VBG
40318	232	19	,	,	,
40318	232	20	without	without	IN
40318	232	21	affecting	affect	VBG
40318	232	22	the	the	DT
40318	232	23	flavor	flavor	NN
40318	232	24	of	of	IN
40318	232	25	the	the	DT
40318	232	26	milk	milk	NN
40318	232	27	.	.	.
40318	233	1	This	this	DT
40318	233	2	will	will	MD
40318	233	3	make	make	VB
40318	233	4	it	-PRON-	PRP
40318	233	5	necessary	necessary	JJ
40318	233	6	to	to	TO
40318	233	7	supplement	supplement	VB
40318	233	8	the	the	DT
40318	233	9	pasture	pasture	NN
40318	233	10	with	with	IN
40318	233	11	dry	dry	JJ
40318	233	12	feed	feed	NN
40318	233	13	,	,	,
40318	233	14	or	or	CC
40318	233	15	to	to	TO
40318	233	16	have	have	VB
40318	233	17	another	another	DT
40318	233	18	pasture	pasture	NN
40318	233	19	where	where	WRB
40318	233	20	these	these	DT
40318	233	21	undesirable	undesirable	JJ
40318	233	22	plants	plant	NNS
40318	233	23	do	do	VBP
40318	233	24	not	not	RB
40318	233	25	grow	grow	VB
40318	233	26	.	.	.
40318	234	1	Undesirable	undesirable	JJ
40318	234	2	flavors	flavor	NNS
40318	234	3	are	be	VBP
40318	234	4	usually	usually	RB
40318	234	5	noticeable	noticeable	JJ
40318	234	6	in	in	IN
40318	234	7	the	the	DT
40318	234	8	milk	milk	NN
40318	234	9	when	when	WRB
40318	234	10	the	the	DT
40318	234	11	cows	cow	NNS
40318	234	12	are	be	VBP
40318	234	13	turned	turn	VBN
40318	234	14	out	out	RP
40318	234	15	to	to	TO
40318	234	16	pasture	pasture	VB
40318	234	17	for	for	IN
40318	234	18	the	the	DT
40318	234	19	first	first	JJ
40318	234	20	time	time	NN
40318	234	21	in	in	IN
40318	234	22	the	the	DT
40318	234	23	spring	spring	NN
40318	234	24	;	;	:
40318	234	25	and	and	CC
40318	234	26	when	when	WRB
40318	234	27	they	-PRON-	PRP
40318	234	28	are	be	VBP
40318	234	29	pastured	pasture	VBN
40318	234	30	on	on	IN
40318	234	31	rank	rank	NN
40318	234	32	fall	fall	NN
40318	234	33	feed	feed	NN
40318	234	34	,	,	,
40318	234	35	such	such	JJ
40318	234	36	as	as	IN
40318	234	37	second	second	JJ
40318	234	38	growth	growth	NN
40318	234	39	clover	clover	RB
40318	234	40	.	.	.
40318	235	1	+18	+18	CD
40318	235	2	.	.	.
40318	236	1	Absorption	absorption	NN
40318	236	2	of	of	IN
40318	236	3	odors.+--Milk	odors.+--Milk	NNP
40318	236	4	,	,	,
40318	236	5	especially	especially	RB
40318	236	6	when	when	WRB
40318	236	7	warm	warm	JJ
40318	236	8	,	,	,
40318	236	9	possesses	possess	VBZ
40318	236	10	a	a	DT
40318	236	11	remarkable	remarkable	JJ
40318	236	12	ability	ability	NN
40318	236	13	to	to	TO
40318	236	14	absorb	absorb	VB
40318	236	15	and	and	CC
40318	236	16	retain	retain	VB
40318	236	17	odors	odor	NNS
40318	236	18	from	from	IN
40318	236	19	the	the	DT
40318	236	20	surrounding	surround	VBG
40318	236	21	atmosphere	atmosphere	NN
40318	236	22	.	.	.
40318	237	1	[	[	-LRB-
40318	237	2	9	9	CD
40318	237	3	]	]	-RRB-
40318	237	4	For	for	IN
40318	237	5	this	this	DT
40318	237	6	reason	reason	NN
40318	237	7	,	,	,
40318	237	8	the	the	DT
40318	237	9	milk	milk	NN
40318	237	10	should	should	MD
40318	237	11	be	be	VB
40318	237	12	handled	handle	VBN
40318	237	13	only	only	RB
40318	237	14	in	in	IN
40318	237	15	places	place	NNS
40318	237	16	free	free	JJ
40318	237	17	from	from	IN
40318	237	18	such	such	JJ
40318	237	19	odor	odor	NN
40318	237	20	.	.	.
40318	238	1	Some	some	DT
40318	238	2	of	of	IN
40318	238	3	the	the	DT
40318	238	4	common	common	JJ
40318	238	5	sources	source	NNS
40318	238	6	of	of	IN
40318	238	7	these	these	DT
40318	238	8	undesirable	undesirable	JJ
40318	238	9	odors	odor	NNS
40318	238	10	are	be	VBP
40318	238	11	bad	bad	JJ
40318	238	12	-	-	HYPH
40318	238	13	smelling	smell	VBG
40318	238	14	stables	stable	NNS
40318	238	15	,	,	,
40318	238	16	strong	strong	RB
40318	238	17	-	-	HYPH
40318	238	18	smelling	smell	VBG
40318	238	19	feeds	feed	NNS
40318	238	20	in	in	IN
40318	238	21	the	the	DT
40318	238	22	stable	stable	JJ
40318	238	23	,	,	,
40318	238	24	dirty	dirty	JJ
40318	238	25	cows	cow	NNS
40318	238	26	,	,	,
40318	238	27	aërating	aërate	VBG
40318	238	28	milk	milk	NN
40318	238	29	near	near	IN
40318	238	30	hog	hog	NN
40318	238	31	-	-	HYPH
40318	238	32	pens	pen	NNS
40318	238	33	,	,	,
40318	238	34	barn	barn	NN
40318	238	35	-	-	HYPH
40318	238	36	yards	yard	NNS
40318	238	37	and	and	CC
40318	238	38	swill	swill	NN
40318	238	39	barrels	barrel	NNS
40318	238	40	.	.	.
40318	239	1	The	the	DT
40318	239	2	only	only	JJ
40318	239	3	way	way	NN
40318	239	4	to	to	TO
40318	239	5	prevent	prevent	VB
40318	239	6	these	these	DT
40318	239	7	undesirable	undesirable	JJ
40318	239	8	flavors	flavor	NNS
40318	239	9	and	and	CC
40318	239	10	odors	odor	NNS
40318	239	11	is	be	VBZ
40318	239	12	not	not	RB
40318	239	13	to	to	TO
40318	239	14	expose	expose	VB
40318	239	15	the	the	DT
40318	239	16	milk	milk	NN
40318	239	17	to	to	IN
40318	239	18	them	-PRON-	PRP
40318	239	19	.	.	.
40318	240	1	The	the	DT
40318	240	2	safest	safe	JJS
40318	240	3	policy	policy	NN
40318	240	4	is	be	VBZ
40318	240	5	to	to	TO
40318	240	6	remove	remove	VB
40318	240	7	the	the	DT
40318	240	8	source	source	NN
40318	240	9	of	of	IN
40318	240	10	the	the	DT
40318	240	11	odor	odor	NN
40318	240	12	.	.	.
40318	241	1	+19	+19	XX
40318	241	2	.	.	.
40318	242	1	Effect	effect	NN
40318	242	2	of	of	IN
40318	242	3	condition	condition	NN
40318	242	4	of	of	IN
40318	242	5	the	the	DT
40318	242	6	cow.+--Any	cow.+--any	NN
40318	242	7	factor	factor	NN
40318	242	8	which	which	WDT
40318	242	9	affects	affect	VBZ
40318	242	10	the	the	DT
40318	242	11	cow	cow	NN
40318	242	12	is	be	VBZ
40318	242	13	reflected	reflect	VBN
40318	242	14	in	in	IN
40318	242	15	the	the	DT
40318	242	16	composition	composition	NN
40318	242	17	and	and	CC
40318	242	18	physiological	physiological	JJ
40318	242	19	character	character	NN
40318	242	20	of	of	IN
40318	242	21	the	the	DT
40318	242	22	milk	milk	NN
40318	242	23	.	.	.
40318	243	1	(	(	-LRB-
40318	243	2	1	1	LS
40318	243	3	)	)	-RRB-
40318	243	4	Colostrum	Colostrum	NNP
40318	243	5	.	.	.
40318	244	1	Milk	milk	NN
40318	244	2	secreted	secrete	VBN
40318	244	3	just	just	RB
40318	244	4	before	before	RB
40318	244	5	or	or	CC
40318	244	6	just	just	RB
40318	244	7	after	after	IN
40318	244	8	parturition	parturition	NN
40318	244	9	is	be	VBZ
40318	244	10	different	different	JJ
40318	244	11	in	in	IN
40318	244	12	physical	physical	JJ
40318	244	13	properties	property	NNS
40318	244	14	and	and	CC
40318	244	15	chemical	chemical	NN
40318	244	16	composition	composition	NN
40318	244	17	from	from	IN
40318	244	18	that	that	DT
40318	244	19	secreted	secrete	VBN
40318	244	20	at	at	IN
40318	244	21	any	any	DT
40318	244	22	other	other	JJ
40318	244	23	time	time	NN
40318	244	24	during	during	IN
40318	244	25	the	the	DT
40318	244	26	lactation	lactation	NN
40318	244	27	period	period	NN
40318	244	28	.	.	.
40318	245	1	This	this	DT
40318	245	2	milk	milk	NN
40318	245	3	is	be	VBZ
40318	245	4	known	know	VBN
40318	245	5	as	as	IN
40318	245	6	colostrum	colostrum	NN
40318	245	7	.	.	.
40318	246	1	It	-PRON-	PRP
40318	246	2	is	be	VBZ
40318	246	3	considered	consider	VBN
40318	246	4	unfit	unfit	JJ
40318	246	5	for	for	IN
40318	246	6	human	human	JJ
40318	246	7	food	food	NN
40318	246	8	,	,	,
40318	246	9	either	either	CC
40318	246	10	as	as	IN
40318	246	11	milk	milk	NN
40318	246	12	or	or	CC
40318	246	13	in	in	IN
40318	246	14	products	product	NNS
40318	246	15	manufactured	manufacture	VBN
40318	246	16	from	from	IN
40318	246	17	the	the	DT
40318	246	18	milk	milk	NN
40318	246	19	.	.	.
40318	247	1	Most	Most	JJS
40318	247	2	states[10	states[10	NN
40318	247	3	]	]	-RRB-
40318	247	4	consider	consider	VB
40318	247	5	colostrum	colostrum	NN
40318	247	6	adulterated	adulterate	VBN
40318	247	7	milk	milk	NN
40318	247	8	,	,	,
40318	247	9	and	and	CC
40318	247	10	prohibit	prohibit	VB
40318	247	11	the	the	DT
40318	247	12	sale	sale	NN
40318	247	13	of	of	IN
40318	247	14	the	the	DT
40318	247	15	product	product	NN
40318	247	16	for	for	IN
40318	247	17	fifteen	fifteen	CD
40318	247	18	days	day	NNS
40318	247	19	preceding	precede	VBG
40318	247	20	and	and	CC
40318	247	21	for	for	IN
40318	247	22	five	five	CD
40318	247	23	days	day	NNS
40318	247	24	after	after	IN
40318	247	25	parturition	parturition	NN
40318	247	26	.	.	.
40318	248	1	(	(	-LRB-
40318	248	2	2	2	LS
40318	248	3	)	)	-RRB-
40318	248	4	Disease	Disease	NNP
40318	248	5	.	.	.
40318	249	1	When	when	WRB
40318	249	2	disease	disease	NN
40318	249	3	is	be	VBZ
40318	249	4	detected	detect	VBN
40318	249	5	in	in	IN
40318	249	6	the	the	DT
40318	249	7	cow	cow	NN
40318	249	8	,	,	,
40318	249	9	the	the	DT
40318	249	10	milk	milk	NN
40318	249	11	should	should	MD
40318	249	12	at	at	IN
40318	249	13	once	once	RB
40318	249	14	be	be	VB
40318	249	15	discarded	discard	VBN
40318	249	16	as	as	IN
40318	249	17	human	human	JJ
40318	249	18	food	food	NN
40318	249	19	.	.	.
40318	250	1	Some	some	DT
40318	250	2	diseases	disease	NNS
40318	250	3	are	be	VBP
40318	250	4	common	common	JJ
40318	250	5	both	both	DT
40318	250	6	to	to	IN
40318	250	7	the	the	DT
40318	250	8	cow	cow	NN
40318	250	9	and	and	CC
40318	250	10	to	to	IN
40318	250	11	man	man	VB
40318	250	12	,	,	,
40318	250	13	such	such	JJ
40318	250	14	as	as	IN
40318	250	15	tuberculosis	tuberculosis	NN
40318	250	16	,	,	,
40318	250	17	foot	foot	NN
40318	250	18	-	-	HYPH
40318	250	19	and	and	CC
40318	250	20	-	-	HYPH
40318	250	21	mouth	mouth	NN
40318	250	22	disease	disease	NN
40318	250	23	.	.	.
40318	251	1	If	if	IN
40318	251	2	such	such	JJ
40318	251	3	diseases	disease	NNS
40318	251	4	are	be	VBP
40318	251	5	present	present	JJ
40318	251	6	in	in	IN
40318	251	7	the	the	DT
40318	251	8	cow	cow	NN
40318	251	9	,	,	,
40318	251	10	the	the	DT
40318	251	11	milk	milk	NN
40318	251	12	may	may	MD
40318	251	13	act	act	VB
40318	251	14	as	as	IN
40318	251	15	a	a	DT
40318	251	16	carrier	carrier	NN
40318	251	17	to	to	IN
40318	251	18	man	man	NN
40318	251	19	.	.	.
40318	252	1	Digestive	digestive	JJ
40318	252	2	disorders	disorder	NNS
40318	252	3	of	of	IN
40318	252	4	any	any	DT
40318	252	5	sort	sort	NN
40318	252	6	in	in	IN
40318	252	7	the	the	DT
40318	252	8	cow	cow	NN
40318	252	9	are	be	VBP
40318	252	10	frequently	frequently	RB
40318	252	11	accompanied	accompany	VBN
40318	252	12	by	by	IN
40318	252	13	undesirable	undesirable	JJ
40318	252	14	flavors	flavor	NNS
40318	252	15	in	in	IN
40318	252	16	the	the	DT
40318	252	17	milk	milk	NN
40318	252	18	.	.	.
40318	253	1	These	these	DT
40318	253	2	are	be	VBP
40318	253	3	not	not	RB
40318	253	4	thought	think	VBN
40318	253	5	to	to	TO
40318	253	6	be	be	VB
40318	253	7	due	due	IN
40318	253	8	to	to	IN
40318	253	9	the	the	DT
40318	253	10	feed	feed	NN
40318	253	11	,	,	,
40318	253	12	but	but	CC
40318	253	13	to	to	IN
40318	253	14	the	the	DT
40318	253	15	abnormal	abnormal	JJ
40318	253	16	condition	condition	NN
40318	253	17	of	of	IN
40318	253	18	the	the	DT
40318	253	19	cow	cow	NN
40318	253	20	.	.	.
40318	254	1	When	when	WRB
40318	254	2	the	the	DT
40318	254	3	normal	normal	JJ
40318	254	4	condition	condition	NN
40318	254	5	is	be	VBZ
40318	254	6	restored	restore	VBN
40318	254	7	,	,	,
40318	254	8	these	these	DT
40318	254	9	undesirable	undesirable	JJ
40318	254	10	flavors	flavor	NNS
40318	254	11	disappear	disappear	VBP
40318	254	12	.	.	.
40318	255	1	+20	+20	UH
40318	255	2	.	.	.
40318	256	1	Bacteria	Bacteria	NNS
40318	256	2	in	in	IN
40318	256	3	the	the	DT
40318	256	4	milk.+--Bacteria	milk.+--Bacteria	NNS
40318	256	5	are	be	VBP
40318	256	6	microscopic	microscopic	JJ
40318	256	7	unicellular	unicellular	JJ
40318	256	8	plants	plant	NNS
40318	256	9	,	,	,
40318	256	10	without	without	IN
40318	256	11	chlorophyll	chlorophyll	NN
40318	256	12	.	.	.
40318	257	1	Besides	besides	IN
40318	257	2	bacteria	bacteria	NNS
40318	257	3	,	,	,
40318	257	4	there	there	EX
40318	257	5	are	be	VBP
40318	257	6	other	other	JJ
40318	257	7	forms	form	NNS
40318	257	8	of	of	IN
40318	257	9	the	the	DT
40318	257	10	lower	low	JJR
40318	257	11	orders	order	NNS
40318	257	12	of	of	IN
40318	257	13	plants	plant	NNS
40318	257	14	found	find	VBN
40318	257	15	in	in	IN
40318	257	16	milk	milk	NN
40318	257	17	,	,	,
40318	257	18	such	such	JJ
40318	257	19	as	as	IN
40318	257	20	yeasts	yeast	NNS
40318	257	21	and	and	CC
40318	257	22	molds	mold	NNS
40318	257	23	.	.	.
40318	258	1	While	while	IN
40318	258	2	the	the	DT
40318	258	3	bacteria	bacteria	NNS
40318	258	4	are	be	VBP
40318	258	5	normally	normally	RB
40318	258	6	the	the	DT
40318	258	7	more	more	RBR
40318	258	8	important	important	JJ
40318	258	9	,	,	,
40318	258	10	frequently	frequently	RB
40318	258	11	yeasts	yeast	NNS
40318	258	12	and	and	CC
40318	258	13	molds	mold	NNS
40318	258	14	produce	produce	VBP
40318	258	15	significant	significant	JJ
40318	258	16	changes	change	NNS
40318	258	17	in	in	IN
40318	258	18	milk	milk	NN
40318	258	19	and	and	CC
40318	258	20	other	other	JJ
40318	258	21	dairy	dairy	NN
40318	258	22	products	product	NNS
40318	258	23	.	.	.
40318	259	1	Bacteria	Bacteria	NNS
40318	259	2	are	be	VBP
40318	259	3	very	very	RB
40318	259	4	widely	widely	RB
40318	259	5	distributed	distribute	VBN
40318	259	6	throughout	throughout	IN
40318	259	7	nature	nature	NN
40318	259	8	.	.	.
40318	260	1	They	-PRON-	PRP
40318	260	2	are	be	VBP
40318	260	3	so	so	RB
40318	260	4	small	small	JJ
40318	260	5	that	that	IN
40318	260	6	they	-PRON-	PRP
40318	260	7	may	may	MD
40318	260	8	easily	easily	RB
40318	260	9	float	float	VB
40318	260	10	in	in	IN
40318	260	11	the	the	DT
40318	260	12	air	air	NN
40318	260	13	or	or	CC
40318	260	14	on	on	IN
40318	260	15	particles	particle	NNS
40318	260	16	of	of	IN
40318	260	17	dust	dust	NN
40318	260	18	.	.	.
40318	261	1	Many	many	JJ
40318	261	2	groups	group	NNS
40318	261	3	of	of	IN
40318	261	4	bacteria	bacteria	NNS
40318	261	5	are	be	VBP
40318	261	6	so	so	RB
40318	261	7	resistant	resistant	JJ
40318	261	8	to	to	IN
40318	261	9	adverse	adverse	JJ
40318	261	10	conditions	condition	NNS
40318	261	11	of	of	IN
40318	261	12	growth	growth	NN
40318	261	13	that	that	WDT
40318	261	14	they	-PRON-	PRP
40318	261	15	may	may	MD
40318	261	16	be	be	VB
40318	261	17	present	present	JJ
40318	261	18	in	in	IN
40318	261	19	a	a	DT
40318	261	20	dormant	dormant	JJ
40318	261	21	or	or	CC
40318	261	22	spore	spore	VB
40318	261	23	stage	stage	NN
40318	261	24	,	,	,
40318	261	25	and	and	CC
40318	261	26	,	,	,
40318	261	27	therefore	therefore	RB
40318	261	28	,	,	,
40318	261	29	not	not	RB
40318	261	30	be	be	VB
40318	261	31	easily	easily	RB
40318	261	32	recognized	recognize	VBN
40318	261	33	;	;	:
40318	261	34	when	when	WRB
40318	261	35	suitable	suitable	JJ
40318	261	36	environments	environment	NNS
40318	261	37	for	for	IN
40318	261	38	growth	growth	NN
40318	261	39	are	be	VBP
40318	261	40	again	again	RB
40318	261	41	produced	produce	VBN
40318	261	42	,	,	,
40318	261	43	development	development	NN
40318	261	44	begins	begin	VBZ
40318	261	45	at	at	IN
40318	261	46	once	once	RB
40318	261	47	.	.	.
40318	262	1	They	-PRON-	PRP
40318	262	2	are	be	VBP
40318	262	3	found	find	VBN
40318	262	4	in	in	IN
40318	262	5	all	all	DT
40318	262	6	surface	surface	NN
40318	262	7	water	water	NN
40318	262	8	,	,	,
40318	262	9	in	in	IN
40318	262	10	the	the	DT
40318	262	11	earth	earth	NN
40318	262	12	and	and	CC
40318	262	13	upon	upon	IN
40318	262	14	all	all	DT
40318	262	15	organic	organic	JJ
40318	262	16	matter	matter	NN
40318	262	17	.	.	.
40318	263	1	There	there	EX
40318	263	2	are	be	VBP
40318	263	3	a	a	DT
40318	263	4	great	great	JJ
40318	263	5	many	many	JJ
40318	263	6	different	different	JJ
40318	263	7	groups	group	NNS
40318	263	8	of	of	IN
40318	263	9	bacteria	bacteria	NNS
40318	263	10	;	;	:
40318	263	11	some	some	DT
40318	263	12	are	be	VBP
40318	263	13	beneficial	beneficial	JJ
40318	263	14	,	,	,
40318	263	15	and	and	CC
40318	263	16	some	some	DT
40318	263	17	are	be	VBP
40318	263	18	harmful	harmful	JJ
40318	263	19	.	.	.
40318	264	1	As	as	IN
40318	264	2	they	-PRON-	PRP
40318	264	3	are	be	VBP
40318	264	4	so	so	RB
40318	264	5	small	small	JJ
40318	264	6	,	,	,
40318	264	7	it	-PRON-	PRP
40318	264	8	is	be	VBZ
40318	264	9	difficult	difficult	JJ
40318	264	10	to	to	TO
40318	264	11	differentiate	differentiate	VB
40318	264	12	between	between	IN
40318	264	13	the	the	DT
40318	264	14	beneficial	beneficial	JJ
40318	264	15	and	and	CC
40318	264	16	harmful	harmful	JJ
40318	264	17	kinds	kind	NNS
40318	264	18	,	,	,
40318	264	19	except	except	IN
40318	264	20	by	by	IN
40318	264	21	the	the	DT
40318	264	22	results	result	NNS
40318	264	23	produced	produce	VBN
40318	264	24	,	,	,
40318	264	25	or	or	CC
40318	264	26	by	by	IN
40318	264	27	a	a	DT
40318	264	28	careful	careful	JJ
40318	264	29	study	study	NN
40318	264	30	in	in	IN
40318	264	31	an	an	DT
40318	264	32	especially	especially	RB
40318	264	33	equipped	equip	VBN
40318	264	34	laboratory	laboratory	NN
40318	264	35	.	.	.
40318	265	1	The	the	DT
40318	265	2	bacteria	bacteria	NNS
40318	265	3	multiply	multiply	VBP
40318	265	4	very	very	RB
40318	265	5	rapidly	rapidly	RB
40318	265	6	.	.	.
40318	266	1	This	this	DT
40318	266	2	is	be	VBZ
40318	266	3	brought	bring	VBN
40318	266	4	about	about	RP
40318	266	5	by	by	IN
40318	266	6	fission	fission	NN
40318	266	7	;	;	:
40318	266	8	that	that	RB
40318	266	9	is	is	RB
40318	266	10	,	,	,
40318	266	11	the	the	DT
40318	266	12	cell	cell	NN
40318	266	13	-	-	HYPH
40318	266	14	walls	wall	NNS
40318	266	15	are	be	VBP
40318	266	16	drawn	draw	VBN
40318	266	17	in	in	RB
40318	266	18	at	at	IN
40318	266	19	one	one	CD
40318	266	20	place	place	NN
40318	266	21	around	around	IN
40318	266	22	the	the	DT
40318	266	23	cell	cell	NN
40318	266	24	,	,	,
40318	266	25	and	and	CC
40318	266	26	when	when	WRB
40318	266	27	the	the	DT
40318	266	28	walls	wall	NNS
40318	266	29	unite	unite	VBP
40318	266	30	at	at	IN
40318	266	31	the	the	DT
40318	266	32	center	center	NN
40318	266	33	,	,	,
40318	266	34	the	the	DT
40318	266	35	cell	cell	NN
40318	266	36	is	be	VBZ
40318	266	37	divided	divide	VBN
40318	266	38	.	.	.
40318	267	1	There	there	EX
40318	267	2	are	be	VBP
40318	267	3	then	then	RB
40318	267	4	two	two	CD
40318	267	5	bacteria	bacteria	NNS
40318	267	6	.	.	.
40318	268	1	In	in	IN
40318	268	2	some	some	DT
40318	268	3	cases	case	NNS
40318	268	4	,	,	,
40318	268	5	division	division	NN
40318	268	6	takes	take	VBZ
40318	268	7	place	place	NN
40318	268	8	in	in	IN
40318	268	9	twenty	twenty	CD
40318	268	10	to	to	IN
40318	268	11	thirty	thirty	CD
40318	268	12	minutes	minute	NNS
40318	268	13	.	.	.
40318	269	1	Like	like	IN
40318	269	2	other	other	JJ
40318	269	3	plants	plant	NNS
40318	269	4	,	,	,
40318	269	5	they	-PRON-	PRP
40318	269	6	are	be	VBP
40318	269	7	very	very	RB
40318	269	8	sensitive	sensitive	JJ
40318	269	9	to	to	IN
40318	269	10	food	food	NN
40318	269	11	supply	supply	NN
40318	269	12	,	,	,
40318	269	13	to	to	IN
40318	269	14	temperature	temperature	NN
40318	269	15	and	and	CC
40318	269	16	to	to	IN
40318	269	17	moisture	moisture	NN
40318	269	18	,	,	,
40318	269	19	as	as	IN
40318	269	20	conditions	condition	NNS
40318	269	21	of	of	IN
40318	269	22	growth	growth	NN
40318	269	23	.	.	.
40318	270	1	Inasmuch	inasmuch	IN
40318	270	2	as	as	IN
40318	270	3	the	the	DT
40318	270	4	bacteria	bacteria	NNS
40318	270	5	are	be	VBP
40318	270	6	plant	plant	NN
40318	270	7	cells	cell	NNS
40318	270	8	,	,	,
40318	270	9	they	-PRON-	PRP
40318	270	10	must	must	MD
40318	270	11	absorb	absorb	VB
40318	270	12	their	-PRON-	PRP$
40318	270	13	food	food	NN
40318	270	14	from	from	IN
40318	270	15	materials	material	NNS
40318	270	16	in	in	IN
40318	270	17	solution	solution	NN
40318	270	18	.	.	.
40318	271	1	They	-PRON-	PRP
40318	271	2	may	may	MD
40318	271	3	live	live	VB
40318	271	4	on	on	IN
40318	271	5	solid	solid	JJ
40318	271	6	substances	substance	NNS
40318	271	7	,	,	,
40318	271	8	but	but	CC
40318	271	9	the	the	DT
40318	271	10	food	food	NN
40318	271	11	elements	element	NNS
40318	271	12	must	must	MD
40318	271	13	be	be	VB
40318	271	14	rendered	render	VBN
40318	271	15	soluble	soluble	JJ
40318	271	16	before	before	IN
40318	271	17	they	-PRON-	PRP
40318	271	18	can	can	MD
40318	271	19	be	be	VB
40318	271	20	used	use	VBN
40318	271	21	.	.	.
40318	272	1	Most	Most	JJS
40318	272	2	bacteria	bacteria	NNS
40318	272	3	prefer	prefer	VBP
40318	272	4	a	a	DT
40318	272	5	neutral	neutral	JJ
40318	272	6	or	or	CC
40318	272	7	slightly	slightly	RB
40318	272	8	acid	acid	JJ
40318	272	9	medium	medium	NN
40318	272	10	for	for	IN
40318	272	11	growth	growth	NN
40318	272	12	,	,	,
40318	272	13	rather	rather	RB
40318	272	14	than	than	IN
40318	272	15	an	an	DT
40318	272	16	alkaline	alkaline	JJ
40318	272	17	reaction	reaction	NN
40318	272	18	.	.	.
40318	273	1	Ordinary	ordinary	JJ
40318	273	2	milk	milk	NN
40318	273	3	makes	make	VBZ
40318	273	4	a	a	DT
40318	273	5	very	very	RB
40318	273	6	favorable	favorable	JJ
40318	273	7	medium	medium	NN
40318	273	8	for	for	IN
40318	273	9	the	the	DT
40318	273	10	growth	growth	NN
40318	273	11	of	of	IN
40318	273	12	bacteria	bacteria	NNS
40318	273	13	,	,	,
40318	273	14	because	because	IN
40318	273	15	it	-PRON-	PRP
40318	273	16	is	be	VBZ
40318	273	17	an	an	DT
40318	273	18	adequate	adequate	JJ
40318	273	19	and	and	CC
40318	273	20	easily	easily	RB
40318	273	21	available	available	JJ
40318	273	22	food	food	NN
40318	273	23	supply	supply	NN
40318	273	24	.	.	.
40318	274	1	In	in	IN
40318	274	2	milk	milk	NN
40318	274	3	,	,	,
40318	274	4	certain	certain	JJ
40318	274	5	groups	group	NNS
40318	274	6	of	of	IN
40318	274	7	bacteria	bacteria	NNS
40318	274	8	are	be	VBP
40318	274	9	commonly	commonly	RB
40318	274	10	present	present	JJ
40318	274	11	,	,	,
40318	274	12	but	but	CC
40318	274	13	many	many	JJ
40318	274	14	others	other	NNS
40318	274	15	which	which	WDT
40318	274	16	happen	happen	VBP
40318	274	17	to	to	TO
40318	274	18	get	get	VB
40318	274	19	into	into	IN
40318	274	20	it	-PRON-	PRP
40318	274	21	live	live	VBP
40318	274	22	and	and	CC
40318	274	23	multiply	multiply	VBP
40318	274	24	rapidly	rapidly	RB
40318	274	25	.	.	.
40318	275	1	A	a	DT
40318	275	2	favorable	favorable	JJ
40318	275	3	temperature	temperature	NN
40318	275	4	is	be	VBZ
40318	275	5	very	very	RB
40318	275	6	necessary	necessary	JJ
40318	275	7	for	for	IN
40318	275	8	such	such	JJ
40318	275	9	organisms	organism	NNS
40318	275	10	to	to	TO
40318	275	11	multiply	multiply	VB
40318	275	12	.	.	.
40318	276	1	There	there	EX
40318	276	2	is	be	VBZ
40318	276	3	a	a	DT
40318	276	4	range	range	NN
40318	276	5	of	of	IN
40318	276	6	temperature	temperature	NN
40318	276	7	,	,	,
40318	276	8	more	more	RBR
40318	276	9	or	or	CC
40318	276	10	less	less	RBR
40318	276	11	wide	wide	JJ
40318	276	12	,	,	,
40318	276	13	at	at	IN
40318	276	14	which	which	WDT
40318	276	15	each	each	DT
40318	276	16	group	group	NN
40318	276	17	of	of	IN
40318	276	18	bacteria	bacteria	NNS
40318	276	19	grows	grow	VBZ
40318	276	20	and	and	CC
40318	276	21	multiplies	multiply	VBZ
40318	276	22	with	with	IN
40318	276	23	the	the	DT
40318	276	24	greatest	great	JJS
40318	276	25	rapidity	rapidity	NN
40318	276	26	.	.	.
40318	277	1	This	this	DT
40318	277	2	range	range	NN
40318	277	3	varies	vary	VBZ
40318	277	4	with	with	IN
40318	277	5	the	the	DT
40318	277	6	different	different	JJ
40318	277	7	groups	group	NNS
40318	277	8	,	,	,
40318	277	9	but	but	CC
40318	277	10	most	most	JJS
40318	277	11	of	of	IN
40318	277	12	them	-PRON-	PRP
40318	277	13	find	find	VBP
40318	277	14	temperatures	temperature	NNS
40318	277	15	between	between	IN
40318	277	16	75	75	CD
40318	277	17	°	°	,
40318	277	18	F.	F.	NNP
40318	277	19	and	and	CC
40318	277	20	95	95	CD
40318	277	21	°	°	,
40318	277	22	F.	F.	NNP
40318	277	23	the	the	DT
40318	277	24	most	most	RBS
40318	277	25	favorable	favorable	JJ
40318	277	26	for	for	IN
40318	277	27	growth	growth	NN
40318	277	28	.	.	.
40318	278	1	Excessive	excessive	JJ
40318	278	2	heat	heat	NN
40318	278	3	kills	kill	VBZ
40318	278	4	the	the	DT
40318	278	5	bacteria	bacteria	NNS
40318	278	6	.	.	.
40318	279	1	Low	low	JJ
40318	279	2	temperatures	temperature	NNS
40318	279	3	stop	stop	VBP
40318	279	4	growth	growth	NN
40318	279	5	,	,	,
40318	279	6	but	but	CC
40318	279	7	kill	kill	VB
40318	279	8	few	few	JJ
40318	279	9	if	if	IN
40318	279	10	any	any	DT
40318	279	11	bacteria	bacteria	NNS
40318	279	12	.	.	.
40318	280	1	Temperatures	temperature	NNS
40318	280	2	of	of	IN
40318	280	3	50	50	CD
40318	280	4	°	°	,
40318	280	5	F.	F.	NNP
40318	280	6	and	and	CC
40318	280	7	lower	lower	RBR
40318	280	8	retard	retard	VB
40318	280	9	the	the	DT
40318	280	10	growth	growth	NN
40318	280	11	of	of	IN
40318	280	12	most	most	JJS
40318	280	13	forms	form	NNS
40318	280	14	of	of	IN
40318	280	15	bacteria	bacteria	NNS
40318	280	16	found	find	VBN
40318	280	17	commonly	commonly	RB
40318	280	18	in	in	IN
40318	280	19	milk	milk	NN
40318	280	20	.	.	.
40318	281	1	Many	many	JJ
40318	281	2	forms	form	NNS
40318	281	3	will	will	MD
40318	281	4	slowly	slowly	RB
40318	281	5	develop	develop	VB
40318	281	6	,	,	,
40318	281	7	however	however	RB
40318	281	8	,	,	,
40318	281	9	below	below	IN
40318	281	10	50	50	CD
40318	281	11	°	°	NNS
40318	281	12	and	and	CC
40318	281	13	some	some	DT
40318	281	14	growth	growth	NN
40318	281	15	will	will	MD
40318	281	16	occur	occur	VB
40318	281	17	down	down	RP
40318	281	18	to	to	IN
40318	281	19	the	the	DT
40318	281	20	freezing	freezing	NN
40318	281	21	point	point	NN
40318	281	22	.	.	.
40318	282	1	Milk	milk	NN
40318	282	2	held	hold	VBN
40318	282	3	at	at	IN
40318	282	4	50	50	CD
40318	282	5	°	°	,
40318	282	6	F.	F.	NNP
40318	282	7	or	or	CC
40318	282	8	lower	low	JJR
40318	282	9	will	will	MD
40318	282	10	remain	remain	VB
40318	282	11	in	in	IN
40318	282	12	good	good	JJ
40318	282	13	condition	condition	NN
40318	282	14	long	long	RB
40318	282	15	enough	enough	RB
40318	282	16	to	to	TO
40318	282	17	be	be	VB
40318	282	18	handled	handle	VBN
40318	282	19	without	without	IN
40318	282	20	injury	injury	NN
40318	282	21	to	to	IN
40318	282	22	quality	quality	NN
40318	282	23	until	until	IN
40318	282	24	received	receive	VBN
40318	282	25	in	in	IN
40318	282	26	the	the	DT
40318	282	27	cheese	cheese	NN
40318	282	28	factory	factory	NN
40318	282	29	.	.	.
40318	283	1	In	in	IN
40318	283	2	the	the	DT
40318	283	3	place	place	NN
40318	283	4	of	of	IN
40318	283	5	seeds	seed	NNS
40318	283	6	,	,	,
40318	283	7	some	some	DT
40318	283	8	groups	group	NNS
40318	283	9	of	of	IN
40318	283	10	bacteria	bacteria	NNS
40318	283	11	form	form	VBP
40318	283	12	spores	spore	NNS
40318	283	13	.	.	.
40318	284	1	The	the	DT
40318	284	2	spores	spore	NNS
40318	284	3	are	be	VBP
40318	284	4	exceedingly	exceedingly	RB
40318	284	5	resistant	resistant	JJ
40318	284	6	to	to	IN
40318	284	7	unfavorable	unfavorable	JJ
40318	284	8	conditions	condition	NNS
40318	284	9	of	of	IN
40318	284	10	growth	growth	NN
40318	284	11	,	,	,
40318	284	12	such	such	JJ
40318	284	13	as	as	IN
40318	284	14	heat	heat	NN
40318	284	15	,	,	,
40318	284	16	cold	cold	JJ
40318	284	17	,	,	,
40318	284	18	drying	drying	NN
40318	284	19	,	,	,
40318	284	20	food	food	NN
40318	284	21	supply	supply	NN
40318	284	22	and	and	CC
40318	284	23	even	even	RB
40318	284	24	chemical	chemical	JJ
40318	284	25	agents	agent	NNS
40318	284	26	.	.	.
40318	285	1	This	this	DT
40318	285	2	property	property	NN
40318	285	3	makes	make	VBZ
40318	285	4	it	-PRON-	PRP
40318	285	5	difficult	difficult	JJ
40318	285	6	to	to	TO
40318	285	7	destroy	destroy	VB
40318	285	8	such	such	JJ
40318	285	9	bacteria	bacteria	NNS
40318	285	10	.	.	.
40318	286	1	+21	+21	XX
40318	286	2	.	.	.
40318	287	1	Groups	group	NNS
40318	287	2	of	of	IN
40318	287	3	bacteria	bacteria	NNS
40318	287	4	in	in	IN
40318	287	5	milk.+--Milk	milk.+--Milk	NNP
40318	287	6	when	when	WRB
40318	287	7	first	first	RB
40318	287	8	drawn	draw	VBN
40318	287	9	usually	usually	RB
40318	287	10	shows	show	VBZ
40318	287	11	an	an	DT
40318	287	12	amphoteric	amphoteric	JJ
40318	287	13	reaction	reaction	NN
40318	287	14	;	;	:
40318	287	15	that	that	RB
40318	287	16	is	is	RB
40318	287	17	,	,	,
40318	287	18	it	-PRON-	PRP
40318	287	19	will	will	MD
40318	287	20	give	give	VB
40318	287	21	the	the	DT
40318	287	22	acid	acid	NN
40318	287	23	and	and	CC
40318	287	24	alkaline	alkaline	NN
40318	287	25	reactions	reaction	NNS
40318	287	26	with	with	IN
40318	287	27	litmus	litmus	JJ
40318	287	28	paper	paper	NN
40318	287	29	.	.	.
40318	288	1	Under	under	IN
40318	288	2	normal	normal	JJ
40318	288	3	conditions	condition	NNS
40318	288	4	,	,	,
40318	288	5	milk	milk	NN
40318	288	6	soon	soon	RB
40318	288	7	begins	begin	VBZ
40318	288	8	to	to	TO
40318	288	9	undergo	undergo	VB
40318	288	10	changes	change	NNS
40318	288	11	,	,	,
40318	288	12	due	due	IN
40318	288	13	to	to	IN
40318	288	14	the	the	DT
40318	288	15	bacteria	bacteria	NNS
40318	288	16	.	.	.
40318	289	1	Changes	change	NNS
40318	289	2	produced	produce	VBN
40318	289	3	in	in	IN
40318	289	4	this	this	DT
40318	289	5	way	way	NN
40318	289	6	are	be	VBP
40318	289	7	called	call	VBN
40318	289	8	"	"	``
40318	289	9	fermentations	fermentation	NNS
40318	289	10	"	"	''
40318	289	11	;	;	:
40318	289	12	the	the	DT
40318	289	13	agents	agent	NNS
40318	289	14	causing	cause	VBG
40318	289	15	them	-PRON-	PRP
40318	289	16	,	,	,
40318	289	17	"	"	``
40318	289	18	ferments	ferment	NNS
40318	289	19	.	.	.
40318	289	20	"	"	''
40318	290	1	Normally	normally	RB
40318	290	2	the	the	DT
40318	290	3	acid	acid	JJ
40318	290	4	fermentation	fermentation	NN
40318	290	5	takes	take	VBZ
40318	290	6	place	place	NN
40318	290	7	first	first	RB
40318	290	8	,	,	,
40318	290	9	and	and	CC
40318	290	10	later	later	RB
40318	290	11	other	other	JJ
40318	290	12	fermentations	fermentation	NNS
40318	290	13	or	or	CC
40318	290	14	changes	change	NNS
40318	290	15	begin	begin	VBP
40318	290	16	,	,	,
40318	290	17	which	which	WDT
40318	290	18	,	,	,
40318	290	19	after	after	IN
40318	290	20	a	a	DT
40318	290	21	time	time	NN
40318	290	22	,	,	,
40318	290	23	so	so	RB
40318	290	24	decompose	decompose	VB
40318	290	25	the	the	DT
40318	290	26	milk	milk	NN
40318	290	27	that	that	WDT
40318	290	28	it	-PRON-	PRP
40318	290	29	will	will	MD
40318	290	30	not	not	RB
40318	290	31	be	be	VB
40318	290	32	suitable	suitable	JJ
40318	290	33	for	for	IN
40318	290	34	cheese	cheese	NN
40318	290	35	-	-	HYPH
40318	290	36	making	making	NN
40318	290	37	or	or	CC
40318	290	38	human	human	JJ
40318	290	39	consumption	consumption	NN
40318	290	40	.	.	.
40318	291	1	The	the	DT
40318	291	2	following	follow	VBG
40318	291	3	grouping	grouping	NN
40318	291	4	of	of	IN
40318	291	5	the	the	DT
40318	291	6	organisms	organism	NNS
40318	291	7	in	in	IN
40318	291	8	milk	milk	NN
40318	291	9	is	be	VBZ
40318	291	10	based	base	VBN
40318	291	11	on	on	IN
40318	291	12	their	-PRON-	PRP$
40318	291	13	effects	effect	NNS
40318	291	14	on	on	IN
40318	291	15	the	the	DT
40318	291	16	milk	milk	NN
40318	291	17	itself[11	itself[11	NN
40318	291	18	]	]	-RRB-
40318	291	19	:	:	:
40318	291	20	I.	I.	NNP
40318	291	21	Acid	Acid	NNP
40318	291	22	-	-	HYPH
40318	291	23	producing	produce	VBG
40318	291	24	types	type	NNS
40318	291	25	.	.	.
40318	292	1	II	ii	CD
40318	292	2	.	.	.
40318	293	1	Peptonizing	peptonizing	NN
40318	293	2	types	type	NNS
40318	293	3	.	.	.
40318	294	1	III	iii	CD
40318	294	2	.	.	.
40318	295	1	Inert	inert	JJ
40318	295	2	types	type	NNS
40318	295	3	.	.	.
40318	296	1	IV	IV	NNP
40318	296	2	.	.	.
40318	297	1	Alkali	alkali	RB
40318	297	2	-	-	HYPH
40318	297	3	producing	produce	VBG
40318	297	4	types	type	NNS
40318	297	5	.	.	.
40318	298	1	V.	V.	NNP
40318	298	2	Butyric	Butyric	NNP
40318	298	3	fermenting	ferment	VBG
40318	298	4	types	type	NNS
40318	298	5	.	.	.
40318	299	1	Each	each	DT
40318	299	2	type	type	NN
40318	299	3	of	of	IN
40318	299	4	bacteria	bacteria	NNS
40318	299	5	produces	produce	VBZ
40318	299	6	more	more	RBR
40318	299	7	or	or	CC
40318	299	8	less	less	RBR
40318	299	9	specific	specific	JJ
40318	299	10	changes	change	NNS
40318	299	11	in	in	IN
40318	299	12	the	the	DT
40318	299	13	milk	milk	NN
40318	299	14	.	.	.
40318	300	1	As	as	IN
40318	300	2	a	a	DT
40318	300	3	general	general	JJ
40318	300	4	rule	rule	NN
40318	300	5	,	,	,
40318	300	6	the	the	DT
40318	300	7	predominance	predominance	NN
40318	300	8	of	of	IN
40318	300	9	one	one	CD
40318	300	10	of	of	IN
40318	300	11	these	these	DT
40318	300	12	types	type	NNS
40318	300	13	is	be	VBZ
40318	300	14	an	an	DT
40318	300	15	aid	aid	NN
40318	300	16	in	in	IN
40318	300	17	the	the	DT
40318	300	18	interpretation	interpretation	NN
40318	300	19	of	of	IN
40318	300	20	the	the	DT
40318	300	21	quality	quality	NN
40318	300	22	of	of	IN
40318	300	23	the	the	DT
40318	300	24	product	product	NN
40318	300	25	at	at	IN
40318	300	26	the	the	DT
40318	300	27	time	time	NN
40318	300	28	of	of	IN
40318	300	29	analysis	analysis	NN
40318	300	30	,	,	,
40318	300	31	such	such	JJ
40318	300	32	as	as	IN
40318	300	33	the	the	DT
40318	300	34	age	age	NN
40318	300	35	,	,	,
40318	300	36	the	the	DT
40318	300	37	temperature	temperature	NN
40318	300	38	at	at	IN
40318	300	39	which	which	WDT
40318	300	40	it	-PRON-	PRP
40318	300	41	has	have	VBZ
40318	300	42	been	be	VBN
40318	300	43	held	hold	VBN
40318	300	44	,	,	,
40318	300	45	the	the	DT
40318	300	46	conditions	condition	NNS
40318	300	47	under	under	IN
40318	300	48	which	which	WDT
40318	300	49	it	-PRON-	PRP
40318	300	50	was	be	VBD
40318	300	51	produced	produce	VBN
40318	300	52	and	and	CC
40318	300	53	,	,	,
40318	300	54	in	in	IN
40318	300	55	some	some	DT
40318	300	56	cases	case	NNS
40318	300	57	,	,	,
40318	300	58	the	the	DT
40318	300	59	general	general	JJ
40318	300	60	source	source	NN
40318	300	61	of	of	IN
40318	300	62	the	the	DT
40318	300	63	contamination	contamination	NN
40318	300	64	.	.	.
40318	301	1	The	the	DT
40318	301	2	reaction	reaction	NN
40318	301	3	due	due	IN
40318	301	4	to	to	IN
40318	301	5	certain	certain	JJ
40318	301	6	bacteria	bacteria	NNS
40318	301	7	is	be	VBZ
40318	301	8	utilized	utilize	VBN
40318	301	9	in	in	IN
40318	301	10	the	the	DT
40318	301	11	manufacture	manufacture	NN
40318	301	12	and	and	CC
40318	301	13	handling	handling	NN
40318	301	14	of	of	IN
40318	301	15	dairy	dairy	NN
40318	301	16	products	product	NNS
40318	301	17	;	;	,
40318	301	18	other	other	JJ
40318	301	19	groups	group	NNS
40318	301	20	have	have	VBP
40318	301	21	deleterious	deleterious	JJ
40318	301	22	effects	effect	NNS
40318	301	23	.	.	.
40318	302	1	(	(	-LRB-
40318	302	2	See	see	VB
40318	302	3	Fig	fig	NN
40318	302	4	.	.	.
40318	303	1	2	2	LS
40318	303	2	.	.	.
40318	303	3	)	)	-RRB-
40318	304	1	[	[	-LRB-
40318	304	2	Illustration	illustration	NN
40318	304	3	:	:	:
40318	304	4	FIG	FIG	NNP
40318	304	5	.	.	.
40318	305	1	2.--Effect	2.--effect	CD
40318	305	2	of	of	IN
40318	305	3	different	different	JJ
40318	305	4	fermentations	fermentation	NNS
40318	305	5	of	of	IN
40318	305	6	milk	milk	NN
40318	305	7	:	:	:
40318	305	8	_	_	NNP
40318	305	9	U	U	NNP
40318	305	10	_	_	NNP
40318	305	11	,	,	,
40318	305	12	Curd	Curd	NNP
40318	305	13	pitted	pit	VBD
40318	305	14	with	with	IN
40318	305	15	gas	gas	NN
40318	305	16	holes	hole	NNS
40318	305	17	;	;	:
40318	305	18	_	_	NNP
40318	305	19	G	G	NNP
40318	305	20	_	_	NNP
40318	305	21	and	and	CC
40318	305	22	_	_	NNP
40318	305	23	O	O	NNP
40318	305	24	_	_	NNP
40318	305	25	,	,	,
40318	305	26	gassy	gassy	JJ
40318	305	27	curds	curd	NNS
40318	305	28	which	which	WDT
40318	305	29	float	float	VBP
40318	305	30	;	;	:
40318	305	31	_	_	NNP
40318	305	32	K	K	NNP
40318	305	33	_	_	NNP
40318	305	34	,	,	,
40318	305	35	smooth	smooth	JJ
40318	305	36	,	,	,
40318	305	37	solid	solid	JJ
40318	305	38	desirable	desirable	JJ
40318	305	39	curd	curd	NN
40318	305	40	.	.	.
40318	305	41	]	]	-RRB-
40318	306	1	+22	+22	XX
40318	306	2	.	.	.
40318	307	1	Acid	acid	JJ
40318	307	2	fermentation	fermentation	NN
40318	307	3	of	of	IN
40318	307	4	milk.+--By	milk.+--by	VBP
40318	307	5	far	far	RB
40318	307	6	the	the	DT
40318	307	7	most	most	RBS
40318	307	8	common	common	JJ
40318	307	9	and	and	CC
40318	307	10	important	important	JJ
40318	307	11	fermentation	fermentation	NN
40318	307	12	taking	take	VBG
40318	307	13	place	place	NN
40318	307	14	in	in	IN
40318	307	15	milk	milk	NN
40318	307	16	is	be	VBZ
40318	307	17	due	due	JJ
40318	307	18	to	to	IN
40318	307	19	the	the	DT
40318	307	20	action	action	NN
40318	307	21	of	of	IN
40318	307	22	the	the	DT
40318	307	23	lactic	lactic	JJ
40318	307	24	acid	acid	NN
40318	307	25	-	-	HYPH
40318	307	26	forming	form	VBG
40318	307	27	bacteria	bacteria	NNS
40318	307	28	on	on	IN
40318	307	29	the	the	DT
40318	307	30	milk	milk	NN
40318	307	31	-	-	HYPH
40318	307	32	sugar	sugar	NN
40318	307	33	or	or	CC
40318	307	34	lactose	lactose	NN
40318	307	35	.	.	.
40318	308	1	The	the	DT
40318	308	2	bacteria	bacteria	NNS
40318	308	3	that	that	WDT
40318	308	4	bring	bring	VBP
40318	308	5	about	about	RP
40318	308	6	this	this	DT
40318	308	7	fermentation	fermentation	NN
40318	308	8	may	may	MD
40318	308	9	be	be	VB
40318	308	10	divided	divide	VBN
40318	308	11	into	into	IN
40318	308	12	several	several	JJ
40318	308	13	groups	group	NNS
40318	308	14	on	on	IN
40318	308	15	the	the	DT
40318	308	16	basis	basis	NN
40318	308	17	of	of	IN
40318	308	18	their	-PRON-	PRP$
40318	308	19	morphology	morphology	NN
40318	308	20	,	,	,
40318	308	21	proteolytic	proteolytic	JJ
40318	308	22	activity	activity	NN
40318	308	23	,	,	,
40318	308	24	gas	gas	NN
40318	308	25	production	production	NN
40318	308	26	,	,	,
40318	308	27	temperature	temperature	NN
40318	308	28	adaptation	adaptation	NN
40318	308	29	and	and	CC
40318	308	30	production	production	NN
40318	308	31	of	of	IN
40318	308	32	substances	substance	NNS
40318	308	33	other	other	JJ
40318	308	34	than	than	IN
40318	308	35	lactic	lactic	JJ
40318	308	36	acid	acid	NN
40318	308	37	.	.	.
40318	309	1	The	the	DT
40318	309	2	larger	large	JJR
40318	309	3	number	number	NN
40318	309	4	of	of	IN
40318	309	5	organisms	organism	NNS
40318	309	6	producing	produce	VBG
40318	309	7	lactic	lactic	JJ
40318	309	8	acid	acid	NN
40318	309	9	in	in	IN
40318	309	10	milk	milk	NN
40318	309	11	also	also	RB
40318	309	12	produce	produce	VBP
40318	309	13	other	other	JJ
40318	309	14	organic	organic	JJ
40318	309	15	acids	acid	NNS
40318	309	16	in	in	IN
40318	309	17	greater	great	JJR
40318	309	18	or	or	CC
40318	309	19	less	less	JJR
40318	309	20	abundance	abundance	NN
40318	309	21	.	.	.
40318	310	1	Inasmuch	inasmuch	IN
40318	310	2	as	as	IN
40318	310	3	lactic	lactic	JJ
40318	310	4	acid	acid	NN
40318	310	5	is	be	VBZ
40318	310	6	the	the	DT
40318	310	7	principal	principal	JJ
40318	310	8	substance	substance	NN
40318	310	9	produced	produce	VBN
40318	310	10	,	,	,
40318	310	11	they	-PRON-	PRP
40318	310	12	are	be	VBP
40318	310	13	called	call	VBN
40318	310	14	lactic	lactic	JJ
40318	310	15	acid	acid	NN
40318	310	16	organisms	organism	NNS
40318	310	17	.	.	.
40318	311	1	This	this	DT
40318	311	2	group	group	NN
40318	311	3	contains	contain	VBZ
40318	311	4	different	different	JJ
40318	311	5	kinds	kind	NNS
40318	311	6	of	of	IN
40318	311	7	organisms	organism	NNS
40318	311	8	which	which	WDT
40318	311	9	may	may	MD
40318	311	10	be	be	VB
40318	311	11	subdivided	subdivide	VBN
40318	311	12	into	into	IN
40318	311	13	small	small	JJ
40318	311	14	groups	group	NNS
40318	311	15	as	as	IN
40318	311	16	follows	follow	VBZ
40318	311	17	:	:	:
40318	311	18	(	(	-LRB-
40318	311	19	a	a	DT
40318	311	20	)	)	-RRB-
40318	311	21	_	_	NNP
40318	311	22	Bacterium	Bacterium	NNP
40318	311	23	lactis	lactis	JJ
40318	311	24	-	-	HYPH
40318	311	25	acidi	acidi	NN
40318	311	26	_	_	NNP
40318	311	27	group	group	NN
40318	311	28	.	.	.
40318	312	1	(	(	-LRB-
40318	312	2	b	b	NN
40318	312	3	)	)	-RRB-
40318	312	4	_	_	NNP
40318	312	5	Bacterium	Bacterium	NNP
40318	312	6	colon	colon	NN
40318	312	7	-	-	HYPH
40318	312	8	aërogenes	aërogene	NNS
40318	312	9	_	_	NNP
40318	312	10	group	group	NN
40318	312	11	.	.	.
40318	313	1	(	(	-LRB-
40318	313	2	c	c	NN
40318	313	3	)	)	-RRB-
40318	313	4	Acid	Acid	NNP
40318	313	5	peptonizing	peptonizing	NN
40318	313	6	group	group	NN
40318	313	7	.	.	.
40318	314	1	(	(	-LRB-
40318	314	2	d	d	NNP
40318	314	3	)	)	-RRB-
40318	314	4	_	_	NNP
40318	314	5	Bacillus	Bacillus	NNP
40318	314	6	bulgaricus	bulgaricus	NN
40318	314	7	_	_	NNP
40318	314	8	group	group	NN
40318	314	9	.	.	.
40318	315	1	(	(	-LRB-
40318	315	2	e	e	LS
40318	315	3	)	)	-RRB-
40318	315	4	Acid	acid	JJ
40318	315	5	cocci	cocci	NN
40318	315	6	or	or	CC
40318	315	7	weak	weak	JJ
40318	315	8	acid	acid	NN
40318	315	9	-	-	HYPH
40318	315	10	producing	produce	VBG
40318	315	11	group	group	NN
40318	315	12	.	.	.
40318	316	1	+23	+23	XX
40318	316	2	.	.	.
40318	317	1	Bacterium	bacterium	JJ
40318	317	2	lactis	lactis	JJ
40318	317	3	-	-	HYPH
40318	317	4	acidi	acidi	NN
40318	317	5	group.+--There	group.+--There	:
40318	317	6	are	be	VBP
40318	317	7	many	many	JJ
40318	317	8	strains	strain	NNS
40318	317	9	or	or	CC
40318	317	10	varieties	variety	NNS
40318	317	11	in	in	IN
40318	317	12	this	this	DT
40318	317	13	group	group	NN
40318	317	14	which	which	WDT
40318	317	15	are	be	VBP
40318	317	16	closely	closely	RB
40318	317	17	related	related	JJ
40318	317	18	in	in	IN
40318	317	19	their	-PRON-	PRP$
40318	317	20	activities	activity	NNS
40318	317	21	.	.	.
40318	318	1	They	-PRON-	PRP
40318	318	2	are	be	VBP
40318	318	3	universally	universally	RB
40318	318	4	present	present	JJ
40318	318	5	in	in	IN
40318	318	6	milk	milk	NN
40318	318	7	and	and	CC
40318	318	8	are	be	VBP
40318	318	9	commonly	commonly	RB
40318	318	10	the	the	DT
40318	318	11	greatest	great	JJS
40318	318	12	causal	causal	JJ
40318	318	13	agent	agent	NN
40318	318	14	in	in	IN
40318	318	15	its	-PRON-	PRP$
40318	318	16	souring	souring	NN
40318	318	17	.	.	.
40318	319	1	They	-PRON-	PRP
40318	319	2	are	be	VBP
40318	319	3	widely	widely	RB
40318	319	4	distributed	distribute	VBN
40318	319	5	in	in	IN
40318	319	6	nature	nature	NN
40318	319	7	.	.	.
40318	320	1	At	at	IN
40318	320	2	a	a	DT
40318	320	3	temperature	temperature	NN
40318	320	4	of	of	IN
40318	320	5	65	65	CD
40318	320	6	°	°	,
40318	320	7	F.	F.	NNP
40318	320	8	to	to	IN
40318	320	9	95	95	CD
40318	320	10	°	°	,
40318	320	11	F.	F.	NNP
40318	320	12	,	,	,
40318	320	13	these	these	DT
40318	320	14	bacteria	bacteria	NNS
40318	320	15	grow	grow	VBP
40318	320	16	and	and	CC
40318	320	17	multiply	multiply	VB
40318	320	18	very	very	RB
40318	320	19	rapidly	rapidly	RB
40318	320	20	;	;	:
40318	320	21	at	at	IN
40318	320	22	70	70	CD
40318	320	23	°	°	,
40318	320	24	F.	F.	NNP
40318	320	25	(	(	-LRB-
40318	320	26	approximately	approximately	RB
40318	320	27	20	20	CD
40318	320	28	°	°	,
40318	320	29	C.	C.	NNP
40318	320	30	)	)	-RRB-
40318	320	31	these	these	DT
40318	320	32	forms	form	NNS
40318	320	33	usually	usually	RB
40318	320	34	outgrow	outgrow	VBP
40318	320	35	all	all	DT
40318	320	36	others	other	NNS
40318	320	37	.	.	.
40318	321	1	The	the	DT
40318	321	2	total	total	JJ
40318	321	3	amount	amount	NN
40318	321	4	of	of	IN
40318	321	5	acid	acid	NN
40318	321	6	produced	produce	VBN
40318	321	7	in	in	IN
40318	321	8	milk	milk	NN
40318	321	9	by	by	IN
40318	321	10	these	these	DT
40318	321	11	organisms	organism	NNS
40318	321	12	varies	vary	VBZ
40318	321	13	from	from	IN
40318	321	14	0.6	0.6	CD
40318	321	15	of	of	IN
40318	321	16	one	one	CD
40318	321	17	per	per	IN
40318	321	18	cent	cent	NN
40318	321	19	to	to	IN
40318	321	20	1	1	CD
40318	321	21	per	per	NN
40318	321	22	cent	cent	NN
40318	321	23	acid	acid	NN
40318	321	24	calculated	calculate	VBN
40318	321	25	as	as	IN
40318	321	26	pure	pure	JJ
40318	321	27	lactic	lactic	JJ
40318	321	28	acid	acid	NN
40318	321	29	.	.	.
40318	322	1	These	these	DT
40318	322	2	forms	form	NNS
40318	322	3	coagulate	coagulate	VBP
40318	322	4	milk	milk	NN
40318	322	5	to	to	IN
40318	322	6	a	a	DT
40318	322	7	smooth	smooth	JJ
40318	322	8	curd	curd	NN
40318	322	9	of	of	IN
40318	322	10	uniform	uniform	JJ
40318	322	11	consistency	consistency	NN
40318	322	12	.	.	.
40318	323	1	In	in	IN
40318	323	2	addition	addition	NN
40318	323	3	to	to	IN
40318	323	4	the	the	DT
40318	323	5	lactic	lactic	JJ
40318	323	6	acid	acid	NN
40318	323	7	,	,	,
40318	323	8	there	there	EX
40318	323	9	are	be	VBP
40318	323	10	produced	produce	VBN
40318	323	11	traces	trace	NNS
40318	323	12	of	of	IN
40318	323	13	acetic	acetic	JJ
40318	323	14	,	,	,
40318	323	15	succinic	succinic	JJ
40318	323	16	,	,	,
40318	323	17	formic	formic	JJ
40318	323	18	and	and	CC
40318	323	19	proprionic	proprionic	JJ
40318	323	20	acids	acid	NNS
40318	323	21	,	,	,
40318	323	22	traces	trace	NNS
40318	323	23	of	of	IN
40318	323	24	certain	certain	JJ
40318	323	25	alcohols	alcohol	NNS
40318	323	26	,	,	,
40318	323	27	aldehydes	aldehyde	NNS
40318	323	28	and	and	CC
40318	323	29	esters	ester	NNS
40318	323	30	.	.	.
40318	324	1	Substances	substance	NNS
40318	324	2	other	other	JJ
40318	324	3	than	than	IN
40318	324	4	lactic	lactic	JJ
40318	324	5	acid	acid	NN
40318	324	6	are	be	VBP
40318	324	7	not	not	RB
40318	324	8	produced	produce	VBN
40318	324	9	by	by	IN
40318	324	10	organisms	organism	NNS
40318	324	11	of	of	IN
40318	324	12	this	this	DT
40318	324	13	group	group	NN
40318	324	14	to	to	IN
40318	324	15	such	such	PDT
40318	324	16	an	an	DT
40318	324	17	extent	extent	NN
40318	324	18	as	as	IN
40318	324	19	to	to	TO
40318	324	20	impart	impart	VB
40318	324	21	undesirable	undesirable	JJ
40318	324	22	flavors	flavor	NNS
40318	324	23	to	to	IN
40318	324	24	the	the	DT
40318	324	25	milk	milk	NN
40318	324	26	.	.	.
40318	325	1	The	the	DT
40318	325	2	action	action	NN
40318	325	3	of	of	IN
40318	325	4	this	this	DT
40318	325	5	group	group	NN
40318	325	6	on	on	IN
40318	325	7	the	the	DT
40318	325	8	milk	milk	NN
40318	325	9	proteins	protein	NNS
40318	325	10	is	be	VBZ
40318	325	11	very	very	RB
40318	325	12	slight	slight	JJ
40318	325	13	.	.	.
40318	326	1	They	-PRON-	PRP
40318	326	2	produce	produce	VBP
40318	326	3	no	no	DT
40318	326	4	visible	visible	JJ
40318	326	5	sign	sign	NN
40318	326	6	of	of	IN
40318	326	7	peptonization	peptonization	NN
40318	326	8	.	.	.
40318	327	1	The	the	DT
40318	327	2	_	_	NNP
40318	327	3	B.	B.	NNP
40318	328	1	lactis	lactis	JJ
40318	328	2	-	-	HYPH
40318	328	3	acidi	acidi	NN
40318	328	4	_	_	NNP
40318	328	5	group	group	NN
40318	328	6	of	of	IN
40318	328	7	organisms	organism	NNS
40318	328	8	are	be	VBP
40318	328	9	essential	essential	JJ
40318	328	10	to	to	IN
40318	328	11	the	the	DT
40318	328	12	production	production	NN
40318	328	13	of	of	IN
40318	328	14	the	the	DT
40318	328	15	initial	initial	JJ
40318	328	16	acidity	acidity	NN
40318	328	17	necessary	necessary	JJ
40318	328	18	in	in	IN
40318	328	19	most	most	JJS
40318	328	20	types	type	NNS
40318	328	21	of	of	IN
40318	328	22	cheese	cheese	NN
40318	328	23	.	.	.
40318	329	1	The	the	DT
40318	329	2	practical	practical	JJ
40318	329	3	culture	culture	NN
40318	329	4	and	and	CC
40318	329	5	utilization	utilization	NN
40318	329	6	of	of	IN
40318	329	7	them	-PRON-	PRP
40318	329	8	for	for	IN
40318	329	9	this	this	DT
40318	329	10	purpose	purpose	NN
40318	329	11	under	under	IN
40318	329	12	factory	factory	NN
40318	329	13	conditions	condition	NNS
40318	329	14	are	be	VBP
40318	329	15	discussed	discuss	VBN
40318	329	16	in	in	IN
40318	329	17	Chapter	Chapter	NNP
40318	329	18	IV	IV	NNP
40318	329	19	,	,	,
40318	329	20	entitled	entitle	VBN
40318	329	21	"	"	``
40318	329	22	Lactic	Lactic	NNP
40318	329	23	Starters	Starters	NNPS
40318	329	24	.	.	.
40318	329	25	"	"	''
40318	330	1	+24	+24	NFP
40318	330	2	.	.	.
40318	331	1	Colon	colon	NN
40318	331	2	-	-	HYPH
40318	331	3	aërogenes	aërogene	NNS
40318	331	4	group.+--This	group.+--This	NNP
40318	331	5	group	group	NN
40318	331	6	takes	take	VBZ
40318	331	7	its	-PRON-	PRP$
40318	331	8	name	name	NN
40318	331	9	from	from	IN
40318	331	10	a	a	DT
40318	331	11	typical	typical	JJ
40318	331	12	species	specie	NNS
40318	331	13	,	,	,
40318	331	14	_	_	NNP
40318	331	15	Bacterium	Bacterium	NNP
40318	331	16	coli	coli	NNS
40318	331	17	communis	communis	NNP
40318	331	18	_	_	NNP
40318	331	19	,	,	,
40318	331	20	which	which	WDT
40318	331	21	is	be	VBZ
40318	331	22	a	a	DT
40318	331	23	normal	normal	JJ
40318	331	24	inhabitant	inhabitant	NN
40318	331	25	of	of	IN
40318	331	26	the	the	DT
40318	331	27	intestines	intestine	NNS
40318	331	28	of	of	IN
40318	331	29	man	man	NN
40318	331	30	and	and	CC
40318	331	31	animals	animal	NNS
40318	331	32	,	,	,
40318	331	33	and	and	CC
40318	331	34	from	from	IN
40318	331	35	_	_	NNP
40318	331	36	Bacterium	Bacterium	NNP
40318	331	37	coli	coli	NNS
40318	331	38	aerogenes	aerogene	NNS
40318	331	39	_	_	NNP
40318	331	40	,	,	,
40318	331	41	which	which	WDT
40318	331	42	is	be	VBZ
40318	331	43	similar	similar	JJ
40318	331	44	in	in	IN
40318	331	45	many	many	JJ
40318	331	46	respects	respect	NNS
40318	331	47	to	to	IN
40318	331	48	_	_	NNP
40318	331	49	B.	B.	NNP
40318	332	1	coli	coli	NNP
40318	332	2	communis	communis	NNP
40318	332	3	_	_	NNP
40318	332	4	.	.	.
40318	333	1	The	the	DT
40318	333	2	initial	initial	JJ
40318	333	3	presence	presence	NN
40318	333	4	of	of	IN
40318	333	5	these	these	DT
40318	333	6	bacteria	bacteria	NNS
40318	333	7	in	in	IN
40318	333	8	milk	milk	NN
40318	333	9	is	be	VBZ
40318	333	10	indicative	indicative	JJ
40318	333	11	of	of	IN
40318	333	12	fecal	fecal	JJ
40318	333	13	contamination	contamination	NN
40318	333	14	or	or	CC
40318	333	15	unclean	unclean	JJ
40318	333	16	conditions	condition	NNS
40318	333	17	of	of	IN
40318	333	18	production	production	NN
40318	333	19	.	.	.
40318	334	1	These	these	DT
40318	334	2	organisms	organism	NNS
40318	334	3	,	,	,
40318	334	4	however	however	RB
40318	334	5	,	,	,
40318	334	6	grow	grow	VB
40318	334	7	and	and	CC
40318	334	8	develop	develop	VB
40318	334	9	in	in	IN
40318	334	10	milk	milk	NN
40318	334	11	very	very	RB
40318	334	12	rapidly	rapidly	RB
40318	334	13	at	at	IN
40318	334	14	high	high	JJ
40318	334	15	temperatures	temperature	NNS
40318	334	16	of	of	IN
40318	334	17	handling	handling	NN
40318	334	18	.	.	.
40318	335	1	The	the	DT
40318	335	2	total	total	JJ
40318	335	3	acidity	acidity	NN
40318	335	4	produced	produce	VBN
40318	335	5	by	by	IN
40318	335	6	these	these	DT
40318	335	7	forms	form	NNS
40318	335	8	is	be	VBZ
40318	335	9	less	less	JJR
40318	335	10	than	than	IN
40318	335	11	that	that	DT
40318	335	12	by	by	IN
40318	335	13	the	the	DT
40318	335	14	_	_	NNP
40318	335	15	Bacterium	Bacterium	NNP
40318	335	16	lactis	lactis	JJ
40318	335	17	-	-	HYPH
40318	335	18	acidi	acidi	NN
40318	335	19	_	_	NNP
40318	335	20	group	group	NN
40318	335	21	.	.	.
40318	336	1	Of	of	IN
40318	336	2	the	the	DT
40318	336	3	acid	acid	NN
40318	336	4	produced	produce	VBN
40318	336	5	,	,	,
40318	336	6	less	less	JJR
40318	336	7	than	than	IN
40318	336	8	30	30	CD
40318	336	9	per	per	NN
40318	336	10	cent	cent	NN
40318	336	11	is	be	VBZ
40318	336	12	lactic	lactic	JJ
40318	336	13	acid	acid	NN
40318	336	14	;	;	:
40318	336	15	the	the	DT
40318	336	16	other	other	JJ
40318	336	17	acids	acid	NNS
40318	336	18	are	be	VBP
40318	336	19	formic	formic	JJ
40318	336	20	,	,	,
40318	336	21	acetic	acetic	JJ
40318	336	22	,	,	,
40318	336	23	proprionic	proprionic	JJ
40318	336	24	and	and	CC
40318	336	25	succinic	succinic	JJ
40318	336	26	.	.	.
40318	337	1	The	the	DT
40318	337	2	large	large	JJ
40318	337	3	percentage	percentage	NN
40318	337	4	of	of	IN
40318	337	5	these	these	DT
40318	337	6	acids	acid	NNS
40318	337	7	,	,	,
40318	337	8	with	with	IN
40318	337	9	comparatively	comparatively	RB
40318	337	10	large	large	JJ
40318	337	11	amounts	amount	NNS
40318	337	12	of	of	IN
40318	337	13	certain	certain	JJ
40318	337	14	alcohols	alcohol	NNS
40318	337	15	,	,	,
40318	337	16	aldehydes	aldehyde	NNS
40318	337	17	and	and	CC
40318	337	18	esters	ester	NNS
40318	337	19	,	,	,
40318	337	20	invariably	invariably	RB
40318	337	21	impart	impart	VBP
40318	337	22	undesirable	undesirable	JJ
40318	337	23	flavors	flavor	NNS
40318	337	24	and	and	CC
40318	337	25	odors	odor	NNS
40318	337	26	to	to	IN
40318	337	27	the	the	DT
40318	337	28	milk	milk	NN
40318	337	29	.	.	.
40318	338	1	Members	member	NNS
40318	338	2	of	of	IN
40318	338	3	this	this	DT
40318	338	4	group	group	NN
40318	338	5	uniformly	uniformly	RB
40318	338	6	ferment	ferment	NN
40318	338	7	the	the	DT
40318	338	8	lactose	lactose	NN
40318	338	9	with	with	IN
40318	338	10	the	the	DT
40318	338	11	production	production	NN
40318	338	12	of	of	IN
40318	338	13	the	the	DT
40318	338	14	gases	gas	NNS
40318	338	15	,	,	,
40318	338	16	carbon	carbon	NN
40318	338	17	dioxide	dioxide	NN
40318	338	18	and	and	CC
40318	338	19	hydrogen	hydrogen	NN
40318	338	20	.	.	.
40318	339	1	The	the	DT
40318	339	2	milk	milk	NN
40318	339	3	is	be	VBZ
40318	339	4	coagulated	coagulate	VBN
40318	339	5	into	into	IN
40318	339	6	a	a	DT
40318	339	7	lumpy	lumpy	JJ
40318	339	8	curd	curd	NN
40318	339	9	,	,	,
40318	339	10	containing	contain	VBG
40318	339	11	gas	gas	NN
40318	339	12	pockets	pocket	NNS
40318	339	13	.	.	.
40318	340	1	+25	+25	NNP
40318	340	2	.	.	.
40318	341	1	Acid	acid	JJ
40318	341	2	peptonizing	peptonizing	NN
40318	341	3	group.+--These	group.+--These	NNPS
40318	341	4	are	be	VBP
40318	341	5	often	often	RB
40318	341	6	associated	associate	VBN
40318	341	7	with	with	IN
40318	341	8	colon	colon	NN
40318	341	9	organisms	organism	NNS
40318	341	10	.	.	.
40318	342	1	The	the	DT
40318	342	2	group	group	NN
40318	342	3	includes	include	VBZ
40318	342	4	those	those	DT
40318	342	5	bacteria	bacteria	NNS
40318	342	6	which	which	WDT
40318	342	7	coagulate	coagulate	VBP
40318	342	8	milk	milk	NN
40318	342	9	with	with	IN
40318	342	10	an	an	DT
40318	342	11	acid	acid	NN
40318	342	12	curd	curd	NN
40318	342	13	and	and	CC
40318	342	14	subsequently	subsequently	RB
40318	342	15	partly	partly	RB
40318	342	16	digest	digest	VBP
40318	342	17	it	-PRON-	PRP
40318	342	18	.	.	.
40318	343	1	They	-PRON-	PRP
40318	343	2	grow	grow	VBP
40318	343	3	and	and	CC
40318	343	4	multiply	multiply	VBP
40318	343	5	rapidly	rapidly	RB
40318	343	6	at	at	IN
40318	343	7	a	a	DT
40318	343	8	temperature	temperature	NN
40318	343	9	between	between	IN
40318	343	10	65	65	CD
40318	343	11	°	°	NNS
40318	343	12	and	and	CC
40318	343	13	98	98	CD
40318	343	14	°	°	,
40318	343	15	F.	F.	NNP
40318	343	16	They	-PRON-	PRP
40318	343	17	impart	impart	VBP
40318	343	18	undesirable	undesirable	JJ
40318	343	19	flavors	flavor	NNS
40318	343	20	and	and	CC
40318	343	21	odors	odor	NNS
40318	343	22	to	to	IN
40318	343	23	the	the	DT
40318	343	24	milk	milk	NN
40318	343	25	,	,	,
40318	343	26	which	which	WDT
40318	343	27	appear	appear	VBP
40318	343	28	to	to	TO
40318	343	29	be	be	VB
40318	343	30	due	due	IN
40318	343	31	to	to	IN
40318	343	32	the	the	DT
40318	343	33	formation	formation	NN
40318	343	34	of	of	IN
40318	343	35	acids	acid	NNS
40318	343	36	other	other	JJ
40318	343	37	than	than	IN
40318	343	38	lactic	lactic	JJ
40318	343	39	acid	acid	NN
40318	343	40	,	,	,
40318	343	41	and	and	CC
40318	343	42	to	to	IN
40318	343	43	action	action	NN
40318	343	44	on	on	IN
40318	343	45	the	the	DT
40318	343	46	milk	milk	NN
40318	343	47	proteins	protein	NNS
40318	343	48	.	.	.
40318	344	1	+26	+26	NFP
40318	344	2	.	.	.
40318	345	1	Bacillus	bacillus	JJ
40318	345	2	bulgaricus	bulgaricus	NN
40318	345	3	group.+--These	group.+--These	:
40318	345	4	organisms	organism	NNS
40318	345	5	grow	grow	VBP
40318	345	6	best	good	JJS
40318	345	7	at	at	IN
40318	345	8	a	a	DT
40318	345	9	temperature	temperature	NN
40318	345	10	of	of	IN
40318	345	11	105	105	CD
40318	345	12	°	°	NNS
40318	345	13	to	to	IN
40318	345	14	115	115	CD
40318	345	15	°	°	NNS
40318	345	16	F.	F.	NNP
40318	345	17	They	-PRON-	PRP
40318	345	18	will	will	MD
40318	345	19	develop	develop	VB
40318	345	20	at	at	IN
40318	345	21	lower	low	JJR
40318	345	22	temperatures	temperature	NNS
40318	345	23	,	,	,
40318	345	24	but	but	CC
40318	345	25	not	not	RB
40318	345	26	so	so	RB
40318	345	27	rapidly	rapidly	RB
40318	345	28	.	.	.
40318	346	1	They	-PRON-	PRP
40318	346	2	survive	survive	VBP
40318	346	3	heating	heating	NN
40318	346	4	to	to	IN
40318	346	5	135	135	CD
40318	346	6	°	°	,
40318	346	7	F.	F.	NNP
40318	346	8	without	without	IN
40318	346	9	loss	loss	NN
40318	346	10	of	of	IN
40318	346	11	vigor	vigor	NN
40318	346	12	,	,	,
40318	346	13	as	as	IN
40318	346	14	occurs	occur	VBZ
40318	346	15	in	in	IN
40318	346	16	Swiss	swiss	JJ
40318	346	17	cheese	cheese	NN
40318	346	18	-	-	HYPH
40318	346	19	making	making	NN
40318	346	20	.	.	.
40318	347	1	They	-PRON-	PRP
40318	347	2	produce	produce	VBP
40318	347	3	from	from	IN
40318	347	4	1	1	CD
40318	347	5	to	to	IN
40318	347	6	4	4	CD
40318	347	7	per	per	NN
40318	347	8	cent	cent	NN
40318	347	9	of	of	IN
40318	347	10	acid	acid	NN
40318	347	11	in	in	IN
40318	347	12	milk	milk	NN
40318	347	13	,	,	,
40318	347	14	which	which	WDT
40318	347	15	is	be	VBZ
40318	347	16	practically	practically	RB
40318	347	17	all	all	DT
40318	347	18	lactic	lactic	JJ
40318	347	19	acid	acid	NN
40318	347	20	.	.	.
40318	348	1	They	-PRON-	PRP
40318	348	2	do	do	VBP
40318	348	3	not	not	RB
40318	348	4	produce	produce	VB
40318	348	5	gas	gas	NN
40318	348	6	.	.	.
40318	349	1	They	-PRON-	PRP
40318	349	2	impart	impart	VBP
40318	349	3	no	no	DT
40318	349	4	undesirable	undesirable	JJ
40318	349	5	flavors	flavor	NNS
40318	349	6	to	to	IN
40318	349	7	the	the	DT
40318	349	8	milk	milk	NN
40318	349	9	.	.	.
40318	350	1	+27	+27	NFP
40318	350	2	.	.	.
40318	351	1	Acid	acid	JJ
40318	351	2	cocci	cocci	NN
40318	351	3	or	or	CC
40318	351	4	weak	weak	JJ
40318	351	5	acid	acid	NN
40318	351	6	-	-	HYPH
40318	351	7	producers.+--This	producers.+--this	NN
40318	351	8	group	group	NN
40318	351	9	of	of	IN
40318	351	10	organisms	organism	NNS
40318	351	11	is	be	VBZ
40318	351	12	not	not	RB
40318	351	13	very	very	RB
40318	351	14	well	well	RB
40318	351	15	defined	define	VBN
40318	351	16	.	.	.
40318	352	1	It	-PRON-	PRP
40318	352	2	consists	consist	VBZ
40318	352	3	mostly	mostly	RB
40318	352	4	of	of	IN
40318	352	5	coccus	coccus	NN
40318	352	6	forms	form	NNS
40318	352	7	,	,	,
40318	352	8	commonly	commonly	RB
40318	352	9	found	find	VBN
40318	352	10	in	in	IN
40318	352	11	the	the	DT
40318	352	12	air	air	NN
40318	352	13	and	and	CC
40318	352	14	in	in	IN
40318	352	15	the	the	DT
40318	352	16	udder	udder	NN
40318	352	17	.	.	.
40318	353	1	Their	-PRON-	PRP$
40318	353	2	presence	presence	NN
40318	353	3	in	in	IN
40318	353	4	the	the	DT
40318	353	5	milk	milk	NN
40318	353	6	may	may	MD
40318	353	7	indicate	indicate	VB
40318	353	8	direct	direct	JJ
40318	353	9	udder	udder	JJ
40318	353	10	contamination	contamination	NN
40318	353	11	.	.	.
40318	354	1	These	these	DT
40318	354	2	are	be	VBP
40318	354	3	regarded	regard	VBN
40318	354	4	as	as	IN
40318	354	5	of	of	IN
40318	354	6	little	little	JJ
40318	354	7	importance	importance	NN
40318	354	8	,	,	,
40318	354	9	unless	unless	IN
40318	354	10	in	in	IN
40318	354	11	very	very	RB
40318	354	12	large	large	JJ
40318	354	13	number	number	NN
40318	354	14	,	,	,
40318	354	15	and	and	CC
40318	354	16	they	-PRON-	PRP
40318	354	17	have	have	VBP
40318	354	18	been	be	VBN
40318	354	19	only	only	RB
40318	354	20	partially	partially	RB
40318	354	21	studied	study	VBN
40318	354	22	.	.	.
40318	355	1	They	-PRON-	PRP
40318	355	2	produce	produce	VBP
40318	355	3	little	little	JJ
40318	355	4	or	or	CC
40318	355	5	no	no	DT
40318	355	6	lactic	lactic	JJ
40318	355	7	acid	acid	NN
40318	355	8	,	,	,
40318	355	9	and	and	CC
40318	355	10	small	small	JJ
40318	355	11	amounts	amount	NNS
40318	355	12	of	of	IN
40318	355	13	acetic	acetic	JJ
40318	355	14	,	,	,
40318	355	15	proprionic	proprionic	JJ
40318	355	16	,	,	,
40318	355	17	butyric	butyric	JJ
40318	355	18	and	and	CC
40318	355	19	caproic	caproic	JJ
40318	355	20	acids	acid	NNS
40318	355	21	.	.	.
40318	356	1	These	these	DT
40318	356	2	forms	form	NNS
40318	356	3	rarely	rarely	RB
40318	356	4	create	create	VBP
40318	356	5	enough	enough	JJ
40318	356	6	acid	acid	NN
40318	356	7	to	to	TO
40318	356	8	coagulate	coagulate	VB
40318	356	9	milk	milk	NN
40318	356	10	.	.	.
40318	357	1	+28	+28	LS
40318	357	2	.	.	.
40318	358	1	Peptonizing	peptonize	VBG
40318	358	2	organisms.+--This	organisms.+--this	DT
40318	358	3	group	group	NN
40318	358	4	includes	include	VBZ
40318	358	5	all	all	DT
40318	358	6	bacteria	bacteria	NNS
40318	358	7	which	which	WDT
40318	358	8	have	have	VBP
40318	358	9	a	a	DT
40318	358	10	peptonizing	peptonize	VBG
40318	358	11	effect	effect	NN
40318	358	12	on	on	IN
40318	358	13	the	the	DT
40318	358	14	milk	milk	NN
40318	358	15	.	.	.
40318	359	1	It	-PRON-	PRP
40318	359	2	includes	include	VBZ
40318	359	3	the	the	DT
40318	359	4	acid	acid	JJ
40318	359	5	peptonizing	peptonize	VBG
40318	359	6	organisms	organism	NNS
40318	359	7	,	,	,
40318	359	8	although	although	IN
40318	359	9	they	-PRON-	PRP
40318	359	10	are	be	VBP
40318	359	11	of	of	IN
40318	359	12	primary	primary	JJ
40318	359	13	importance	importance	NN
40318	359	14	in	in	IN
40318	359	15	the	the	DT
40318	359	16	acid	acid	JJ
40318	359	17	type	type	NN
40318	359	18	of	of	IN
40318	359	19	bacteria	bacteria	NNS
40318	359	20	,	,	,
40318	359	21	because	because	IN
40318	359	22	the	the	DT
40318	359	23	acid	acid	NN
40318	359	24	-	-	HYPH
40318	359	25	producing	produce	VBG
40318	359	26	power	power	NN
40318	359	27	is	be	VBZ
40318	359	28	greater	great	JJR
40318	359	29	than	than	IN
40318	359	30	the	the	DT
40318	359	31	peptonizing	peptonize	VBG
40318	359	32	power	power	NN
40318	359	33	.	.	.
40318	360	1	Some	some	DT
40318	360	2	of	of	IN
40318	360	3	the	the	DT
40318	360	4	specific	specific	JJ
40318	360	5	organisms	organism	NNS
40318	360	6	in	in	IN
40318	360	7	this	this	DT
40318	360	8	class	class	NN
40318	360	9	are	be	VBP
40318	360	10	_	_	NNP
40318	360	11	Bacillus	Bacillus	NNP
40318	360	12	subtilis	subtili	NNS
40318	360	13	_	_	NNP
40318	360	14	,	,	,
40318	360	15	_	_	NNP
40318	360	16	Bacterium	Bacterium	NNP
40318	360	17	prodigiosus	prodigiosus	NN
40318	360	18	_	_	NNP
40318	360	19	and	and	CC
40318	360	20	_	_	NNP
40318	360	21	Bacterium	Bacterium	NNP
40318	360	22	liquefaciens	liquefacien	VBZ
40318	360	23	_	_	NNP
40318	360	24	.	.	.
40318	361	1	These	these	DT
40318	361	2	are	be	VBP
40318	361	3	commonly	commonly	RB
40318	361	4	found	find	VBN
40318	361	5	in	in	IN
40318	361	6	soil	soil	NN
40318	361	7	water	water	NN
40318	361	8	and	and	CC
40318	361	9	in	in	IN
40318	361	10	fecal	fecal	JJ
40318	361	11	material	material	NN
40318	361	12	.	.	.
40318	362	1	The	the	DT
40318	362	2	presence	presence	NN
40318	362	3	of	of	IN
40318	362	4	these	these	DT
40318	362	5	organisms	organism	NNS
40318	362	6	denotes	denote	VBZ
40318	362	7	contamination	contamination	NN
40318	362	8	from	from	IN
40318	362	9	such	such	JJ
40318	362	10	sources	source	NNS
40318	362	11	.	.	.
40318	363	1	+29	+29	UH
40318	363	2	.	.	.
40318	364	1	Inert	inert	RB
40318	364	2	types.+--As	types.+--as	VB
40318	364	3	the	the	DT
40318	364	4	name	name	NN
40318	364	5	indicates	indicate	VBZ
40318	364	6	,	,	,
40318	364	7	these	these	DT
40318	364	8	are	be	VBP
40318	364	9	organisms	organism	NNS
40318	364	10	not	not	RB
40318	364	11	known	know	VBN
40318	364	12	to	to	TO
40318	364	13	have	have	VB
40318	364	14	an	an	DT
40318	364	15	appreciable	appreciable	JJ
40318	364	16	effect	effect	NN
40318	364	17	on	on	IN
40318	364	18	milk	milk	NN
40318	364	19	.	.	.
40318	365	1	The	the	DT
40318	365	2	ordinary	ordinary	JJ
40318	365	3	tests	test	NNS
40318	365	4	fail	fail	VBP
40318	365	5	to	to	TO
40318	365	6	connect	connect	VB
40318	365	7	them	-PRON-	PRP
40318	365	8	with	with	IN
40318	365	9	important	important	JJ
40318	365	10	processes	process	NNS
40318	365	11	;	;	:
40318	365	12	hence	hence	RB
40318	365	13	they	-PRON-	PRP
40318	365	14	appear	appear	VBP
40318	365	15	to	to	TO
40318	365	16	feed	feed	VB
40318	365	17	upon	upon	IN
40318	365	18	,	,	,
40318	365	19	but	but	CC
40318	365	20	not	not	RB
40318	365	21	to	to	TO
40318	365	22	affect	affect	VB
40318	365	23	the	the	DT
40318	365	24	milk	milk	NN
40318	365	25	in	in	IN
40318	365	26	any	any	DT
40318	365	27	serious	serious	JJ
40318	365	28	way	way	NN
40318	365	29	.	.	.
40318	366	1	Milk	milk	NN
40318	366	2	ordinarily	ordinarily	RB
40318	366	3	contains	contain	VBZ
40318	366	4	more	more	RBR
40318	366	5	or	or	CC
40318	366	6	less	less	JJR
40318	366	7	of	of	IN
40318	366	8	these	these	DT
40318	366	9	organisms	organism	NNS
40318	366	10	,	,	,
40318	366	11	but	but	CC
40318	366	12	no	no	DT
40318	366	13	particular	particular	JJ
40318	366	14	significance	significance	NN
40318	366	15	is	be	VBZ
40318	366	16	attached	attach	VBN
40318	366	17	to	to	IN
40318	366	18	their	-PRON-	PRP$
40318	366	19	presence	presence	NN
40318	366	20	.	.	.
40318	367	1	+30	+30	UH
40318	367	2	.	.	.
40318	368	1	Alkali	alkali	RB
40318	368	2	-	-	HYPH
40318	368	3	producing	produce	VBG
40318	368	4	bacteria.+--This	bacteria.+--this	CD
40318	368	5	group	group	NN
40318	368	6	of	of	IN
40318	368	7	organisms	organism	NNS
40318	368	8	has	have	VBZ
40318	368	9	only	only	RB
40318	368	10	recently	recently	RB
40318	368	11	been	be	VBN
40318	368	12	studied	study	VBN
40318	368	13	in	in	IN
40318	368	14	relation	relation	NN
40318	368	15	to	to	IN
40318	368	16	its	-PRON-	PRP$
40318	368	17	action	action	NN
40318	368	18	on	on	IN
40318	368	19	milk	milk	NN
40318	368	20	.	.	.
40318	369	1	Investigators	investigator	NNS
40318	369	2	still	still	RB
40318	369	3	disagree	disagree	VBP
40318	369	4	as	as	IN
40318	369	5	to	to	IN
40318	369	6	the	the	DT
40318	369	7	usual	usual	JJ
40318	369	8	percentage	percentage	NN
40318	369	9	in	in	IN
40318	369	10	the	the	DT
40318	369	11	normal	normal	JJ
40318	369	12	milk	milk	NN
40318	369	13	flora	flora	NNS
40318	369	14	.	.	.
40318	370	1	Their	-PRON-	PRP$
40318	370	2	presence	presence	NN
40318	370	3	in	in	IN
40318	370	4	milk	milk	NN
40318	370	5	has	have	VBZ
40318	370	6	been	be	VBN
40318	370	7	considered	consider	VBN
40318	370	8	to	to	TO
40318	370	9	be	be	VB
40318	370	10	relatively	relatively	RB
40318	370	11	unimportant	unimportant	JJ
40318	370	12	.	.	.
40318	371	1	+31	+31	XX
40318	371	2	.	.	.
40318	372	1	Butyric	butyric	NN
40318	372	2	fermenting	ferment	VBG
40318	372	3	types.+--Organisms	types.+--Organisms	:
40318	372	4	causing	cause	VBG
40318	372	5	butyric	butyric	JJ
40318	372	6	fermentation	fermentation	NN
40318	372	7	may	may	MD
40318	372	8	be	be	VB
40318	372	9	present	present	JJ
40318	372	10	in	in	IN
40318	372	11	the	the	DT
40318	372	12	milk	milk	NN
40318	372	13	,	,	,
40318	372	14	but	but	CC
40318	372	15	seldom	seldom	RB
40318	372	16	become	become	VBP
40318	372	17	active	active	JJ
40318	372	18	,	,	,
40318	372	19	because	because	IN
40318	372	20	they	-PRON-	PRP
40318	372	21	are	be	VBP
40318	372	22	commonly	commonly	RB
40318	372	23	anaërobic	anaërobic	JJ
40318	372	24	and	and	CC
40318	372	25	so	so	RB
40318	372	26	will	will	MD
40318	372	27	not	not	RB
40318	372	28	develop	develop	VB
40318	372	29	in	in	IN
40318	372	30	milk	milk	NN
40318	372	31	kept	keep	VBN
40318	372	32	under	under	IN
40318	372	33	ordinary	ordinary	JJ
40318	372	34	conditions	condition	NNS
40318	372	35	,	,	,
40318	372	36	and	and	CC
40318	372	37	the	the	DT
40318	372	38	rapid	rapid	JJ
40318	372	39	growth	growth	NN
40318	372	40	of	of	IN
40318	372	41	the	the	DT
40318	372	42	lactic	lactic	JJ
40318	372	43	acid	acid	NN
40318	372	44	-	-	HYPH
40318	372	45	forming	form	VBG
40318	372	46	bacteria	bacteria	NNS
40318	372	47	prevents	prevent	VBZ
40318	372	48	their	-PRON-	PRP$
40318	372	49	growth	growth	NN
40318	372	50	.	.	.
40318	373	1	These	these	DT
40318	373	2	organisms	organism	NNS
40318	373	3	act	act	VBP
40318	373	4	on	on	IN
40318	373	5	the	the	DT
40318	373	6	milk	milk	NN
40318	373	7	-	-	HYPH
40318	373	8	fat	fat	NN
40318	373	9	,	,	,
40318	373	10	decomposing	decompose	VBG
40318	373	11	it	-PRON-	PRP
40318	373	12	.	.	.
40318	374	1	Butyric	butyric	JJ
40318	374	2	acid	acid	JJ
40318	374	3	fermentations	fermentation	NNS
40318	374	4	are	be	VBP
40318	374	5	more	more	RBR
40318	374	6	common	common	JJ
40318	374	7	in	in	IN
40318	374	8	old	old	JJ
40318	374	9	butter	butter	NN
40318	374	10	and	and	CC
40318	374	11	cheese	cheese	NN
40318	374	12	.	.	.
40318	375	1	In	in	IN
40318	375	2	these	these	DT
40318	375	3	,	,	,
40318	375	4	the	the	DT
40318	375	5	fermentation	fermentation	NN
40318	375	6	causes	cause	VBZ
40318	375	7	a	a	DT
40318	375	8	rancid	rancid	JJ
40318	375	9	flavor	flavor	NN
40318	375	10	.	.	.
40318	376	1	+32	+32	NFP
40318	376	2	.	.	.
40318	377	1	Molds	mold	NNS
40318	377	2	and	and	CC
40318	377	3	yeasts.+--The	yeasts.+--the	CD
40318	377	4	cattle	cattle	NNS
40318	377	5	feed	feed	VBP
40318	377	6	and	and	CC
40318	377	7	the	the	DT
40318	377	8	air	air	NN
40318	377	9	of	of	IN
40318	377	10	the	the	DT
40318	377	11	barn	barn	NN
40318	377	12	always	always	RB
40318	377	13	contain	contain	VBP
40318	377	14	considerable	considerable	JJ
40318	377	15	numbers	number	NNS
40318	377	16	of	of	IN
40318	377	17	yeasts	yeast	NNS
40318	377	18	and	and	CC
40318	377	19	mold	mold	NN
40318	377	20	spores	spore	NNS
40318	377	21	.	.	.
40318	378	1	Yeasts	yeast	NNS
40318	378	2	have	have	VBP
40318	378	3	been	be	VBN
40318	378	4	found	find	VBN
40318	378	5	by	by	IN
40318	378	6	Hastings[12	hastings[12	ADD
40318	378	7	]	]	-RRB-
40318	378	8	to	to	TO
40318	378	9	cause	cause	VB
40318	378	10	an	an	DT
40318	378	11	objectionable	objectionable	JJ
40318	378	12	fermentation	fermentation	NN
40318	378	13	in	in	IN
40318	378	14	Wisconsin	Wisconsin	NNP
40318	378	15	cheese	cheese	NN
40318	378	16	.	.	.
40318	379	1	No	no	DT
40318	379	2	further	further	JJ
40318	379	3	study	study	NN
40318	379	4	of	of	IN
40318	379	5	this	this	DT
40318	379	6	group	group	NN
40318	379	7	as	as	IN
40318	379	8	factors	factor	NNS
40318	379	9	in	in	IN
40318	379	10	cheese	cheese	NN
40318	379	11	-	-	HYPH
40318	379	12	handling	handling	NN
40318	379	13	has	have	VBZ
40318	379	14	been	be	VBN
40318	379	15	reported	report	VBN
40318	379	16	.	.	.
40318	380	1	Mold	mold	NN
40318	380	2	spores	spore	NNS
40318	380	3	,	,	,
40318	380	4	especially	especially	RB
40318	380	5	those	those	DT
40318	380	6	of	of	IN
40318	380	7	the	the	DT
40318	380	8	blue	blue	JJ
40318	380	9	or	or	CC
40318	380	10	green	green	JJ
40318	380	11	molds	mold	NNS
40318	380	12	(	(	-LRB-
40318	380	13	Penicillum	Penicillum	NNP
40318	380	14	sp	sp	NNP
40318	380	15	.	.	.
40318	380	16	)	)	-RRB-
40318	381	1	and	and	CC
40318	381	2	the	the	DT
40318	381	3	black	black	JJ
40318	381	4	molds	mold	NNS
40318	381	5	(	(	-LRB-
40318	381	6	Mucors	Mucors	NNP
40318	381	7	)	)	-RRB-
40318	381	8	,	,	,
40318	381	9	are	be	VBP
40318	381	10	always	always	RB
40318	381	11	abundant	abundant	JJ
40318	381	12	in	in	IN
40318	381	13	milk	milk	NN
40318	381	14	.	.	.
40318	382	1	These	these	DT
40318	382	2	spores	spore	NNS
40318	382	3	are	be	VBP
40318	382	4	carried	carry	VBN
40318	382	5	into	into	IN
40318	382	6	all	all	DT
40318	382	7	cheeses	cheese	NNS
40318	382	8	made	make	VBN
40318	382	9	from	from	IN
40318	382	10	unpasteurized	unpasteurized	JJ
40318	382	11	milk	milk	NN
40318	382	12	,	,	,
40318	382	13	in	in	IN
40318	382	14	numbers	number	NNS
40318	382	15	sufficient	sufficient	JJ
40318	382	16	to	to	TO
40318	382	17	cover	cover	VB
40318	382	18	the	the	DT
40318	382	19	cheeses	cheese	NNS
40318	382	20	with	with	IN
40318	382	21	mold	mold	NN
40318	382	22	if	if	IN
40318	382	23	they	-PRON-	PRP
40318	382	24	are	be	VBP
40318	382	25	permitted	permit	VBN
40318	382	26	to	to	TO
40318	382	27	grow	grow	VB
40318	382	28	.	.	.
40318	383	1	Pasteurization[13	Pasteurization[13	NNS
40318	383	2	]	]	-RRB-
40318	383	3	kills	kill	VBZ
40318	383	4	most	most	JJS
40318	383	5	of	of	IN
40318	383	6	them	-PRON-	PRP
40318	383	7	.	.	.
40318	384	1	The	the	DT
40318	384	2	border	border	NN
40318	384	3	-	-	HYPH
40318	384	4	line	line	NN
40318	384	5	series	series	NN
40318	384	6	commonly	commonly	RB
40318	384	7	referred	refer	VBD
40318	384	8	to	to	IN
40318	384	9	as	as	IN
40318	384	10	the	the	DT
40318	384	11	streptothrix	streptothrix	NNP
40318	384	12	-	-	HYPH
40318	384	13	actinomyces	actinomyces	NNP
40318	384	14	group	group	NN
40318	384	15	are	be	VBP
40318	384	16	also	also	RB
40318	384	17	very	very	RB
40318	384	18	abundant	abundant	JJ
40318	384	19	in	in	IN
40318	384	20	all	all	DT
40318	384	21	forage	forage	NN
40318	384	22	and	and	CC
40318	384	23	are	be	VBP
40318	384	24	carried	carry	VBN
40318	384	25	in	in	IN
40318	384	26	large	large	JJ
40318	384	27	numbers	number	NNS
40318	384	28	into	into	IN
40318	384	29	all	all	DT
40318	384	30	milk	milk	NN
40318	384	31	and	and	CC
40318	384	32	its	-PRON-	PRP$
40318	384	33	products	product	NNS
40318	384	34	.	.	.
40318	385	1	+33	+33	CD
40318	385	2	.	.	.
40318	386	1	Bacterial	bacterial	JJ
40318	386	2	contamination	contamination	NN
40318	386	3	of	of	IN
40318	386	4	milk.+--When	milk.+--when	NN
40318	386	5	drawn	draw	VBN
40318	386	6	from	from	IN
40318	386	7	the	the	DT
40318	386	8	cow	cow	NN
40318	386	9	,	,	,
40318	386	10	milk	milk	NN
40318	386	11	is	be	VBZ
40318	386	12	seldom	seldom	RB
40318	386	13	if	if	IN
40318	386	14	ever	ever	RB
40318	386	15	sterile	sterile	JJ
40318	386	16	.	.	.
40318	387	1	Organisms	organism	NNS
40318	387	2	usually	usually	RB
40318	387	3	work	work	VBP
40318	387	4	their	-PRON-	PRP$
40318	387	5	way	way	NN
40318	387	6	from	from	IN
40318	387	7	the	the	DT
40318	387	8	tip	tip	NN
40318	387	9	of	of	IN
40318	387	10	the	the	DT
40318	387	11	teat	teat	NN
40318	387	12	into	into	IN
40318	387	13	the	the	DT
40318	387	14	udder	udder	NN
40318	387	15	and	and	CC
40318	387	16	multiply	multiply	VB
40318	387	17	there	there	RB
40318	387	18	.	.	.
40318	388	1	The	the	DT
40318	388	2	fore	fore	NN
40318	388	3	milk	milk	NN
40318	388	4	usually	usually	RB
40318	388	5	contains	contain	VBZ
40318	388	6	more	more	JJR
40318	388	7	organisms	organism	NNS
40318	388	8	than	than	IN
40318	388	9	does	do	VBZ
40318	388	10	that	that	DT
40318	388	11	drawn	draw	VBN
40318	388	12	later	later	RB
40318	388	13	.	.	.
40318	389	1	Most	Most	JJS
40318	389	2	of	of	IN
40318	389	3	the	the	DT
40318	389	4	bacterial	bacterial	JJ
40318	389	5	contamination	contamination	NN
40318	389	6	of	of	IN
40318	389	7	the	the	DT
40318	389	8	milk	milk	NN
40318	389	9	is	be	VBZ
40318	389	10	due	due	JJ
40318	389	11	to	to	IN
40318	389	12	the	the	DT
40318	389	13	handling	handling	NN
40318	389	14	after	after	IN
40318	389	15	it	-PRON-	PRP
40318	389	16	is	be	VBZ
40318	389	17	drawn	draw	VBN
40318	389	18	from	from	IN
40318	389	19	the	the	DT
40318	389	20	cow	cow	NN
40318	389	21	.	.	.
40318	390	1	+34	+34	NNP
40318	390	2	.	.	.
40318	391	1	Germicidal	germicidal	JJ
40318	391	2	effect	effect	NN
40318	391	3	of	of	IN
40318	391	4	milk.+--Authorities	milk.+--authoritie	NNS
40318	391	5	agree	agree	VBP
40318	391	6	that	that	IN
40318	391	7	when	when	WRB
40318	391	8	a	a	DT
40318	391	9	bacterial	bacterial	JJ
40318	391	10	examination	examination	NN
40318	391	11	of	of	IN
40318	391	12	the	the	DT
40318	391	13	milk	milk	NN
40318	391	14	is	be	VBZ
40318	391	15	made	make	VBN
40318	391	16	,	,	,
40318	391	17	hour	hour	NN
40318	391	18	by	by	IN
40318	391	19	hour	hour	NN
40318	391	20	,	,	,
40318	391	21	beginning	begin	VBG
40318	391	22	as	as	RB
40318	391	23	soon	soon	RB
40318	391	24	as	as	IN
40318	391	25	it	-PRON-	PRP
40318	391	26	is	be	VBZ
40318	391	27	drawn	draw	VBN
40318	391	28	from	from	IN
40318	391	29	the	the	DT
40318	391	30	cow	cow	NN
40318	391	31	,	,	,
40318	391	32	there	there	EX
40318	391	33	is	be	VBZ
40318	391	34	no	no	DT
40318	391	35	increase	increase	NN
40318	391	36	in	in	IN
40318	391	37	the	the	DT
40318	391	38	number	number	NN
40318	391	39	of	of	IN
40318	391	40	organisms	organism	NNS
40318	391	41	for	for	IN
40318	391	42	a	a	DT
40318	391	43	period	period	NN
40318	391	44	of	of	IN
40318	391	45	several	several	JJ
40318	391	46	hours	hour	NNS
40318	391	47	at	at	IN
40318	391	48	first	first	RB
40318	391	49	,	,	,
40318	391	50	but	but	CC
40318	391	51	an	an	DT
40318	391	52	actual	actual	JJ
40318	391	53	reduction	reduction	NN
40318	391	54	not	not	RB
40318	391	55	infrequently	infrequently	RB
40318	391	56	takes	take	VBZ
40318	391	57	place	place	NN
40318	391	58	.	.	.
40318	392	1	This	this	DT
40318	392	2	is	be	VBZ
40318	392	3	called	call	VBN
40318	392	4	the	the	DT
40318	392	5	"	"	``
40318	392	6	germicidal"[14	germicidal"[14	NNP
40318	392	7	]	]	-RRB-
40318	392	8	property	property	NN
40318	392	9	of	of	IN
40318	392	10	milk	milk	NN
40318	392	11	.	.	.
40318	393	1	The	the	DT
40318	393	2	lower	low	JJR
40318	393	3	the	the	DT
40318	393	4	temperature	temperature	NN
40318	393	5	of	of	IN
40318	393	6	the	the	DT
40318	393	7	milk	milk	NN
40318	393	8	,	,	,
40318	393	9	the	the	DT
40318	393	10	longer	long	JJR
40318	393	11	and	and	CC
40318	393	12	less	less	RBR
40318	393	13	pronounced	pronounced	JJ
40318	393	14	is	be	VBZ
40318	393	15	the	the	DT
40318	393	16	germicidal	germicidal	JJ
40318	393	17	action	action	NN
40318	393	18	;	;	:
40318	393	19	the	the	DT
40318	393	20	higher	high	JJR
40318	393	21	the	the	DT
40318	393	22	temperature	temperature	NN
40318	393	23	,	,	,
40318	393	24	the	the	DT
40318	393	25	shorter	short	JJR
40318	393	26	and	and	CC
40318	393	27	more	more	RBR
40318	393	28	pronounced	pronounced	JJ
40318	393	29	is	be	VBZ
40318	393	30	this	this	DT
40318	393	31	action	action	NN
40318	393	32	.	.	.
40318	394	1	This	this	DT
40318	394	2	is	be	VBZ
40318	394	3	explained	explain	VBN
40318	394	4	as	as	IN
40318	394	5	either	either	RB
40318	394	6	:	:	:
40318	394	7	(	(	-LRB-
40318	394	8	1	1	LS
40318	394	9	)	)	-RRB-
40318	394	10	a	a	DT
40318	394	11	period	period	NN
40318	394	12	of	of	IN
40318	394	13	selection	selection	NN
40318	394	14	within	within	IN
40318	394	15	which	which	WDT
40318	394	16	types	type	NNS
40318	394	17	of	of	IN
40318	394	18	bacteria	bacteria	NNS
40318	394	19	entering	enter	VBG
40318	394	20	by	by	IN
40318	394	21	accident	accident	NN
40318	394	22	and	and	CC
40318	394	23	unadapted	unadapted	JJ
40318	394	24	for	for	IN
40318	394	25	growth	growth	NN
40318	394	26	die	die	VBP
40318	394	27	off	off	RP
40318	394	28	;	;	:
40318	394	29	or	or	CC
40318	394	30	(	(	-LRB-
40318	394	31	2	2	LS
40318	394	32	)	)	-RRB-
40318	394	33	an	an	DT
40318	394	34	actual	actual	JJ
40318	394	35	weak	weak	JJ
40318	394	36	antiseptic	antiseptic	JJ
40318	394	37	power	power	NN
40318	394	38	in	in	IN
40318	394	39	the	the	DT
40318	394	40	milk	milk	NN
40318	394	41	-	-	HYPH
40318	394	42	serum	serum	NN
40318	394	43	itself	-PRON-	PRP
40318	394	44	;	;	:
40318	394	45	or	or	CC
40318	394	46	(	(	-LRB-
40318	394	47	3	3	LS
40318	394	48	)	)	-RRB-
40318	394	49	the	the	DT
40318	394	50	forming	forming	NN
40318	394	51	of	of	IN
40318	394	52	clusters	cluster	NNS
40318	394	53	by	by	IN
40318	394	54	the	the	DT
40318	394	55	bacteria	bacteria	NNS
40318	394	56	and	and	CC
40318	394	57	so	so	RB
40318	394	58	reducing	reduce	VBG
40318	394	59	the	the	DT
40318	394	60	count	count	NN
40318	394	61	.	.	.
40318	395	1	In	in	IN
40318	395	2	working	work	VBG
40318	395	3	on	on	IN
40318	395	4	a	a	DT
40318	395	5	small	small	JJ
40318	395	6	scale	scale	NN
40318	395	7	or	or	CC
40318	395	8	on	on	IN
40318	395	9	an	an	DT
40318	395	10	experimental	experimental	JJ
40318	395	11	basis	basis	NN
40318	395	12	,	,	,
40318	395	13	this	this	DT
40318	395	14	property	property	NN
40318	395	15	at	at	IN
40318	395	16	times	time	NNS
40318	395	17	introduces	introduce	VBZ
40318	395	18	a	a	DT
40318	395	19	factor	factor	NN
40318	395	20	of	of	IN
40318	395	21	difficulty	difficulty	NN
40318	395	22	or	or	CC
40318	395	23	error	error	NN
40318	395	24	which	which	WDT
40318	395	25	is	be	VBZ
40318	395	26	not	not	RB
40318	395	27	to	to	TO
40318	395	28	be	be	VB
40318	395	29	lost	lose	VBN
40318	395	30	sight	sight	NN
40318	395	31	of	of	IN
40318	395	32	in	in	IN
40318	395	33	the	the	DT
40318	395	34	selection	selection	NN
40318	395	35	of	of	IN
40318	395	36	the	the	DT
40318	395	37	milk	milk	NN
40318	395	38	for	for	IN
40318	395	39	such	such	JJ
40318	395	40	purposes	purpose	NNS
40318	395	41	.	.	.
40318	396	1	+35	+35	UH
40318	396	2	.	.	.
40318	397	1	Sources	source	NNS
40318	397	2	and	and	CC
40318	397	3	control	control	NN
40318	397	4	of	of	IN
40318	397	5	bacteria	bacteria	NNS
40318	397	6	in	in	IN
40318	397	7	milk.+--Most	milk.+--most	NN
40318	397	8	of	of	IN
40318	397	9	the	the	DT
40318	397	10	bacterial	bacterial	JJ
40318	397	11	infection	infection	NN
40318	397	12	of	of	IN
40318	397	13	milk	milk	NN
40318	397	14	is	be	VBZ
40318	397	15	due	due	JJ
40318	397	16	to	to	IN
40318	397	17	lack	lack	NN
40318	397	18	of	of	IN
40318	397	19	care	care	NN
40318	397	20	in	in	IN
40318	397	21	handling	handling	NN
40318	397	22	.	.	.
40318	398	1	Some	some	DT
40318	398	2	of	of	IN
40318	398	3	the	the	DT
40318	398	4	common	common	JJ
40318	398	5	sources[15	sources[15	NN
40318	398	6	]	]	-RRB-
40318	398	7	of	of	IN
40318	398	8	contamination	contamination	NN
40318	398	9	are	be	VBP
40318	398	10	:	:	:
40318	398	11	the	the	DT
40318	398	12	air	air	NN
40318	398	13	in	in	IN
40318	398	14	the	the	DT
40318	398	15	stable	stable	JJ
40318	398	16	;	;	:
40318	398	17	the	the	DT
40318	398	18	cow	cow	NN
40318	398	19	's	's	POS
40318	398	20	body	body	NN
40318	398	21	;	;	:
40318	398	22	the	the	DT
40318	398	23	milker	milker	NN
40318	398	24	;	;	:
40318	398	25	the	the	DT
40318	398	26	utensils	utensil	NNS
40318	398	27	;	;	:
40318	398	28	the	the	DT
40318	398	29	method	method	NN
40318	398	30	of	of	IN
40318	398	31	handling	handle	VBG
40318	398	32	the	the	DT
40318	398	33	milk	milk	NN
40318	398	34	after	after	IN
40318	398	35	it	-PRON-	PRP
40318	398	36	is	be	VBZ
40318	398	37	drawn	draw	VBN
40318	398	38	from	from	IN
40318	398	39	the	the	DT
40318	398	40	cow	cow	NN
40318	398	41	;	;	:
40318	398	42	unclean	unclean	JJ
40318	398	43	cheese	cheese	NN
40318	398	44	factory	factory	NN
40318	398	45	conditions	condition	NNS
40318	398	46	.	.	.
40318	399	1	Since	since	IN
40318	399	2	bacteria	bacteria	NNS
40318	399	3	cause	cause	VBP
40318	399	4	various	various	JJ
40318	399	5	kinds	kind	NNS
40318	399	6	of	of	IN
40318	399	7	fermentation	fermentation	NN
40318	399	8	,	,	,
40318	399	9	not	not	RB
40318	399	10	only	only	RB
40318	399	11	in	in	IN
40318	399	12	the	the	DT
40318	399	13	milk	milk	NN
40318	399	14	but	but	CC
40318	399	15	in	in	IN
40318	399	16	the	the	DT
40318	399	17	products	product	NNS
40318	399	18	manufactured	manufacture	VBN
40318	399	19	from	from	IN
40318	399	20	it	-PRON-	PRP
40318	399	21	,	,	,
40318	399	22	the	the	DT
40318	399	23	question	question	NN
40318	399	24	of	of	IN
40318	399	25	their	-PRON-	PRP$
40318	399	26	control	control	NN
40318	399	27	is	be	VBZ
40318	399	28	of	of	IN
40318	399	29	prime	prime	JJ
40318	399	30	importance	importance	NN
40318	399	31	.	.	.
40318	400	1	There	there	EX
40318	400	2	are	be	VBP
40318	400	3	two	two	CD
40318	400	4	ways	way	NNS
40318	400	5	in	in	IN
40318	400	6	which	which	WDT
40318	400	7	the	the	DT
40318	400	8	bacterial	bacterial	JJ
40318	400	9	growth	growth	NN
40318	400	10	in	in	IN
40318	400	11	milk	milk	NN
40318	400	12	used	use	VBN
40318	400	13	for	for	IN
40318	400	14	cheese	cheese	NN
40318	400	15	-	-	HYPH
40318	400	16	making	making	NN
40318	400	17	may	may	MD
40318	400	18	be	be	VB
40318	400	19	controlled	control	VBN
40318	400	20	:	:	:
40318	400	21	(	(	-LRB-
40318	400	22	1	1	LS
40318	400	23	)	)	-RRB-
40318	400	24	prevention	prevention	NN
40318	400	25	of	of	IN
40318	400	26	infection	infection	NN
40318	400	27	;	;	:
40318	400	28	(	(	-LRB-
40318	400	29	2	2	LS
40318	400	30	)	)	-RRB-
40318	400	31	the	the	DT
40318	400	32	retardation	retardation	NN
40318	400	33	of	of	IN
40318	400	34	their	-PRON-	PRP$
40318	400	35	development	development	NN
40318	400	36	when	when	WRB
40318	400	37	present	present	JJ
40318	400	38	.	.	.
40318	401	1	The	the	DT
40318	401	2	former	former	JJ
40318	401	3	is	be	VBZ
40318	401	4	accomplished	accomplish	VBN
40318	401	5	by	by	IN
40318	401	6	strict	strict	JJ
40318	401	7	cleanliness	cleanliness	NN
40318	401	8	,	,	,
40318	401	9	the	the	DT
40318	401	10	latter	latter	JJ
40318	401	11	by	by	IN
40318	401	12	adequate	adequate	JJ
40318	401	13	cooling	cooling	NN
40318	401	14	.	.	.
40318	402	1	+36	+36	UH
40318	402	2	.	.	.
40318	403	1	The	the	DT
40318	403	2	cow.+--The	cow.+--the	CD
40318	403	3	body	body	NN
40318	403	4	of	of	IN
40318	403	5	the	the	DT
40318	403	6	cow	cow	NN
40318	403	7	may	may	MD
40318	403	8	be	be	VB
40318	403	9	a	a	DT
40318	403	10	source	source	NN
40318	403	11	of	of	IN
40318	403	12	bacterial	bacterial	JJ
40318	403	13	contamination	contamination	NN
40318	403	14	.	.	.
40318	404	1	Bacteria	Bacteria	NNS
40318	404	2	adhere	adhere	VBP
40318	404	3	to	to	IN
40318	404	4	the	the	DT
40318	404	5	hair	hair	NN
40318	404	6	of	of	IN
40318	404	7	the	the	DT
40318	404	8	animal	animal	NN
40318	404	9	,	,	,
40318	404	10	and	and	CC
40318	404	11	to	to	IN
40318	404	12	the	the	DT
40318	404	13	scales	scale	NNS
40318	404	14	of	of	IN
40318	404	15	the	the	DT
40318	404	16	skin	skin	NN
40318	404	17	,	,	,
40318	404	18	and	and	CC
40318	404	19	during	during	IN
40318	404	20	the	the	DT
40318	404	21	process	process	NN
40318	404	22	of	of	IN
40318	404	23	milking	milk	VBG
40318	404	24	these	these	DT
40318	404	25	are	be	VBP
40318	404	26	very	very	RB
40318	404	27	liable	liable	JJ
40318	404	28	to	to	TO
40318	404	29	fall	fall	VB
40318	404	30	into	into	IN
40318	404	31	the	the	DT
40318	404	32	milk	milk	NN
40318	404	33	.	.	.
40318	405	1	To	to	TO
40318	405	2	prevent	prevent	VB
40318	405	3	this	this	DT
40318	405	4	,	,	,
40318	405	5	the	the	DT
40318	405	6	cow	cow	NN
40318	405	7	should	should	MD
40318	405	8	be	be	VB
40318	405	9	curried	curry	VBN
40318	405	10	to	to	TO
40318	405	11	remove	remove	VB
40318	405	12	all	all	DT
40318	405	13	loose	loose	JJ
40318	405	14	material	material	NN
40318	405	15	and	and	CC
40318	405	16	hair	hair	NN
40318	405	17	.	.	.
40318	406	1	Just	just	RB
40318	406	2	before	before	IN
40318	406	3	milking	milk	VBG
40318	406	4	,	,	,
40318	406	5	the	the	DT
40318	406	6	udder	udder	NN
40318	406	7	and	and	CC
40318	406	8	flank	flank	NN
40318	406	9	should	should	MD
40318	406	10	be	be	VB
40318	406	11	wiped	wipe	VBN
40318	406	12	with	with	IN
40318	406	13	a	a	DT
40318	406	14	damp	damp	JJ
40318	406	15	cloth	cloth	NN
40318	406	16	;	;	:
40318	406	17	this	this	DT
40318	406	18	removes	remove	VBZ
40318	406	19	some	some	DT
40318	406	20	of	of	IN
40318	406	21	the	the	DT
40318	406	22	material	material	NN
40318	406	23	,	,	,
40318	406	24	and	and	CC
40318	406	25	causes	cause	VBZ
40318	406	26	the	the	DT
40318	406	27	remainder	remainder	NN
40318	406	28	to	to	TO
40318	406	29	adhere	adhere	VB
40318	406	30	to	to	IN
40318	406	31	the	the	DT
40318	406	32	cow	cow	NN
40318	406	33	.	.	.
40318	407	1	+37	+37	UH
40318	407	2	.	.	.
40318	408	1	Stable	stable	JJ
40318	408	2	air.+--If	air.+--If	NNP
40318	408	3	the	the	DT
40318	408	4	air	air	NN
40318	408	5	of	of	IN
40318	408	6	the	the	DT
40318	408	7	stable	stable	JJ
40318	408	8	is	be	VBZ
40318	408	9	not	not	RB
40318	408	10	clean	clean	JJ
40318	408	11	,	,	,
40318	408	12	it	-PRON-	PRP
40318	408	13	will	will	MD
40318	408	14	be	be	VB
40318	408	15	a	a	DT
40318	408	16	source	source	NN
40318	408	17	of	of	IN
40318	408	18	contamination	contamination	NN
40318	408	19	.	.	.
40318	409	1	Particles	particle	NNS
40318	409	2	of	of	IN
40318	409	3	dust	dust	NN
40318	409	4	floating	float	VBG
40318	409	5	in	in	IN
40318	409	6	the	the	DT
40318	409	7	air	air	NN
40318	409	8	carry	carry	VBP
40318	409	9	more	more	JJR
40318	409	10	or	or	CC
40318	409	11	less	less	JJR
40318	409	12	bacteria	bacteria	NNS
40318	409	13	,	,	,
40318	409	14	and	and	CC
40318	409	15	these	these	DT
40318	409	16	fall	fall	VBP
40318	409	17	into	into	IN
40318	409	18	the	the	DT
40318	409	19	milk	milk	NN
40318	409	20	during	during	IN
40318	409	21	the	the	DT
40318	409	22	process	process	NN
40318	409	23	of	of	IN
40318	409	24	milking	milk	VBG
40318	409	25	.	.	.
40318	410	1	To	to	TO
40318	410	2	keep	keep	VB
40318	410	3	the	the	DT
40318	410	4	stable	stable	JJ
40318	410	5	air	air	NN
40318	410	6	free	free	JJ
40318	410	7	from	from	IN
40318	410	8	dust	dust	NN
40318	410	9	at	at	IN
40318	410	10	milking	milking	NN
40318	410	11	time	time	NN
40318	410	12	,	,	,
40318	410	13	all	all	DT
40318	410	14	operations	operation	NNS
40318	410	15	which	which	WDT
40318	410	16	stir	stir	VBP
40318	410	17	up	up	RP
40318	410	18	dust	dust	NN
40318	410	19	,	,	,
40318	410	20	such	such	JJ
40318	410	21	as	as	IN
40318	410	22	feeding	feeding	NN
40318	410	23	,	,	,
40318	410	24	brushing	brush	VBG
40318	410	25	the	the	DT
40318	410	26	cows	cow	NNS
40318	410	27	,	,	,
40318	410	28	cleaning	clean	VBG
40318	410	29	the	the	DT
40318	410	30	floor	floor	NN
40318	410	31	,	,	,
40318	410	32	should	should	MD
40318	410	33	be	be	VB
40318	410	34	practiced	practice	VBN
40318	410	35	after	after	IN
40318	410	36	milking	milk	VBG
40318	410	37	or	or	CC
40318	410	38	long	long	RB
40318	410	39	enough	enough	RB
40318	410	40	before	before	IN
40318	410	41	so	so	IN
40318	410	42	that	that	IN
40318	410	43	the	the	DT
40318	410	44	dust	dust	NN
40318	410	45	will	will	MD
40318	410	46	have	have	VB
40318	410	47	settled	settle	VBN
40318	410	48	.	.	.
40318	411	1	It	-PRON-	PRP
40318	411	2	is	be	VBZ
40318	411	3	a	a	DT
40318	411	4	good	good	JJ
40318	411	5	plan	plan	NN
40318	411	6	to	to	TO
40318	411	7	close	close	VB
40318	411	8	the	the	DT
40318	411	9	doors	door	NNS
40318	411	10	and	and	CC
40318	411	11	to	to	TO
40318	411	12	sprinkle	sprinkle	VB
40318	411	13	the	the	DT
40318	411	14	floor	floor	NN
40318	411	15	just	just	RB
40318	411	16	before	before	IN
40318	411	17	milking	milk	VBG
40318	411	18	.	.	.
40318	412	1	+38	+38	XX
40318	412	2	.	.	.
40318	413	1	The	the	DT
40318	413	2	milker+	milker+	NN
40318	413	3	himself	-PRON-	PRP
40318	413	4	may	may	MD
40318	413	5	be	be	VB
40318	413	6	a	a	DT
40318	413	7	source	source	NN
40318	413	8	of	of	IN
40318	413	9	contamination	contamination	NN
40318	413	10	.	.	.
40318	414	1	He	-PRON-	PRP
40318	414	2	should	should	MD
40318	414	3	be	be	VB
40318	414	4	clean	clean	JJ
40318	414	5	and	and	CC
40318	414	6	wear	wear	VB
40318	414	7	clean	clean	JJ
40318	414	8	clothing	clothing	NN
40318	414	9	.	.	.
40318	415	1	The	the	DT
40318	415	2	hands	hand	NNS
40318	415	3	should	should	MD
40318	415	4	not	not	RB
40318	415	5	be	be	VB
40318	415	6	wet	wet	JJ
40318	415	7	with	with	IN
40318	415	8	milk	milk	NN
40318	415	9	during	during	IN
40318	415	10	milking	milk	VBG
40318	415	11	.	.	.
40318	416	1	[	[	-LRB-
40318	416	2	Illustration	illustration	NN
40318	416	3	:	:	:
40318	416	4	FIG	FIG	NNP
40318	416	5	.	.	.
40318	417	1	3.--Types	3.--type	NNS
40318	417	2	of	of	IN
40318	417	3	small	small	JJ
40318	417	4	-	-	HYPH
40318	417	5	top	top	JJ
40318	417	6	milk	milk	NN
40318	417	7	pails	pail	NNS
40318	417	8	.	.	.
40318	417	9	]	]	-RRB-
40318	418	1	+39	+39	XX
40318	418	2	.	.	.
40318	419	1	Utensils.+--The	utensils.+--the	CD
40318	419	2	utensils	utensil	NNS
40318	419	3	are	be	VBP
40318	419	4	an	an	DT
40318	419	5	important	important	JJ
40318	419	6	source	source	NN
40318	419	7	of	of	IN
40318	419	8	bacterial	bacterial	JJ
40318	419	9	contamination	contamination	NN
40318	419	10	.	.	.
40318	420	1	The	the	DT
40318	420	2	bacteria	bacteria	NNS
40318	420	3	lodge	lodge	VBP
40318	420	4	in	in	IN
40318	420	5	the	the	DT
40318	420	6	seams	seam	NNS
40318	420	7	and	and	CC
40318	420	8	corners	corner	NNS
40318	420	9	unless	unless	IN
40318	420	10	these	these	DT
40318	420	11	are	be	VBP
40318	420	12	well	well	RB
40318	420	13	-	-	HYPH
40318	420	14	flushed	flush	VBN
40318	420	15	with	with	IN
40318	420	16	solder	solder	NN
40318	420	17	.	.	.
40318	421	1	From	from	IN
40318	421	2	these	these	DT
40318	421	3	seams	seam	NNS
40318	421	4	they	-PRON-	PRP
40318	421	5	are	be	VBP
40318	421	6	not	not	RB
40318	421	7	easily	easily	RB
40318	421	8	removed	remove	VBN
40318	421	9	.	.	.
40318	422	1	When	when	WRB
40318	422	2	fresh	fresh	JJ
40318	422	3	warm	warm	JJ
40318	422	4	milk	milk	NN
40318	422	5	is	be	VBZ
40318	422	6	placed	place	VBN
40318	422	7	into	into	IN
40318	422	8	such	such	JJ
40318	422	9	utensils	utensil	NNS
40318	422	10	,	,	,
40318	422	11	the	the	DT
40318	422	12	bacteria	bacteria	NNS
40318	422	13	begin	begin	VBP
40318	422	14	to	to	TO
40318	422	15	grow	grow	VB
40318	422	16	and	and	CC
40318	422	17	multiply	multiply	VB
40318	422	18	.	.	.
40318	423	1	All	all	DT
40318	423	2	utensils	utensil	NNS
40318	423	3	with	with	IN
40318	423	4	which	which	WDT
40318	423	5	milk	milk	NN
40318	423	6	comes	come	VBZ
40318	423	7	in	in	IN
40318	423	8	contact	contact	NN
40318	423	9	should	should	MD
40318	423	10	first	first	RB
40318	423	11	be	be	VB
40318	423	12	rinsed	rinse	VBN
40318	423	13	with	with	IN
40318	423	14	cold	cold	JJ
40318	423	15	water	water	NN
40318	423	16	and	and	CC
40318	423	17	then	then	RB
40318	423	18	thoroughly	thoroughly	RB
40318	423	19	washed	wash	VBD
40318	423	20	and	and	CC
40318	423	21	finally	finally	RB
40318	423	22	scalded	scald	VBN
40318	423	23	with	with	IN
40318	423	24	boiling	boiling	NN
40318	423	25	water	water	NN
40318	423	26	,	,	,
40318	423	27	and	and	CC
40318	423	28	drained	drain	VBD
40318	423	29	or	or	CC
40318	423	30	blown	blow	VBN
40318	423	31	absolutely	absolutely	RB
40318	423	32	dry	dry	JJ
40318	423	33	.	.	.
40318	424	1	They	-PRON-	PRP
40318	424	2	should	should	MD
40318	424	3	then	then	RB
40318	424	4	be	be	VB
40318	424	5	placed	place	VBN
40318	424	6	in	in	IN
40318	424	7	an	an	DT
40318	424	8	atmosphere	atmosphere	NN
40318	424	9	free	free	JJ
40318	424	10	from	from	IN
40318	424	11	dust	dust	NN
40318	424	12	until	until	IN
40318	424	13	wanted	want	VBN
40318	424	14	for	for	IN
40318	424	15	use	use	NN
40318	424	16	again	again	RB
40318	424	17	.	.	.
40318	425	1	If	if	IN
40318	425	2	an	an	DT
40318	425	3	aërator	aërator	NN
40318	425	4	is	be	VBZ
40318	425	5	used	use	VBN
40318	425	6	,	,	,
40318	425	7	this	this	DT
40318	425	8	should	should	MD
40318	425	9	be	be	VB
40318	425	10	operated	operate	VBN
40318	425	11	in	in	IN
40318	425	12	pure	pure	JJ
40318	425	13	air	air	NN
40318	425	14	,	,	,
40318	425	15	free	free	JJ
40318	425	16	from	from	IN
40318	425	17	odors	odor	NNS
40318	425	18	and	and	CC
40318	425	19	dust	dust	NN
40318	425	20	.	.	.
40318	426	1	One	one	CD
40318	426	2	of	of	IN
40318	426	3	the	the	DT
40318	426	4	greatest	great	JJS
40318	426	5	sources	source	NNS
40318	426	6	of	of	IN
40318	426	7	bacterial	bacterial	JJ
40318	426	8	contamination	contamination	NN
40318	426	9	of	of	IN
40318	426	10	cheese	cheese	NN
40318	426	11	milk	milk	NN
40318	426	12	is	be	VBZ
40318	426	13	the	the	DT
40318	426	14	use	use	NN
40318	426	15	of	of	IN
40318	426	16	the	the	DT
40318	426	17	milk	milk	NN
40318	426	18	-	-	HYPH
40318	426	19	cans	can	NNS
40318	426	20	to	to	TO
40318	426	21	return	return	VB
40318	426	22	whey	whey	PRP
40318	426	23	to	to	IN
40318	426	24	the	the	DT
40318	426	25	farms	farm	NNS
40318	426	26	for	for	IN
40318	426	27	pig	pig	NN
40318	426	28	feed	feed	NN
40318	426	29	.	.	.
40318	427	1	Frequently	frequently	RB
40318	427	2	,	,	,
40318	427	3	sour	sour	JJ
40318	427	4	whey	whey	NN
40318	427	5	is	be	VBZ
40318	427	6	left	leave	VBN
40318	427	7	in	in	IN
40318	427	8	the	the	DT
40318	427	9	cans	can	NNS
40318	427	10	until	until	IN
40318	427	11	ready	ready	JJ
40318	427	12	to	to	TO
40318	427	13	feed	feed	VB
40318	427	14	.	.	.
40318	428	1	These	these	DT
40318	428	2	cans	can	NNS
40318	428	3	are	be	VBP
40318	428	4	then	then	RB
40318	428	5	not	not	RB
40318	428	6	properly	properly	RB
40318	428	7	washed	wash	VBN
40318	428	8	and	and	CC
40318	428	9	scalded	scald	VBN
40318	428	10	.	.	.
40318	429	1	The	the	DT
40318	429	2	practice	practice	NN
40318	429	3	of	of	IN
40318	429	4	pasteurizing	pasteurize	VBG
40318	429	5	the	the	DT
40318	429	6	whey	whey	NN
40318	429	7	at	at	IN
40318	429	8	the	the	DT
40318	429	9	cheese	cheese	NN
40318	429	10	factory	factory	NN
40318	429	11	is	be	VBZ
40318	429	12	a	a	DT
40318	429	13	great	great	JJ
40318	429	14	help	help	NN
40318	429	15	in	in	IN
40318	429	16	preventing	prevent	VBG
40318	429	17	this	this	DT
40318	429	18	source	source	NN
40318	429	19	of	of	IN
40318	429	20	infection	infection	NN
40318	429	21	and	and	CC
40318	429	22	the	the	DT
40318	429	23	spreading	spreading	NN
40318	429	24	of	of	IN
40318	429	25	disease	disease	NN
40318	429	26	.	.	.
40318	430	1	The	the	DT
40318	430	2	use	use	NN
40318	430	3	of	of	IN
40318	430	4	a	a	DT
40318	430	5	small	small	JJ
40318	430	6	-	-	HYPH
40318	430	7	top	top	NN
40318	430	8	milk	milk	NN
40318	430	9	pail[16	pail[16	NN
40318	430	10	]	]	-RRB-
40318	430	11	is	be	VBZ
40318	430	12	to	to	TO
40318	430	13	be	be	VB
40318	430	14	especially	especially	RB
40318	430	15	recommended	recommend	VBN
40318	430	16	in	in	IN
40318	430	17	preventing	prevent	VBG
40318	430	18	bacterial	bacterial	JJ
40318	430	19	contamination	contamination	NN
40318	430	20	.	.	.
40318	431	1	Because	because	IN
40318	431	2	of	of	IN
40318	431	3	the	the	DT
40318	431	4	small	small	JJ
40318	431	5	opening	opening	NN
40318	431	6	,	,	,
40318	431	7	bacteria	bacteria	NNS
40318	431	8	can	can	MD
40318	431	9	not	not	RB
40318	431	10	easily	easily	RB
40318	431	11	fall	fall	VB
40318	431	12	into	into	IN
40318	431	13	the	the	DT
40318	431	14	milk	milk	NN
40318	431	15	in	in	IN
40318	431	16	as	as	RB
40318	431	17	large	large	JJ
40318	431	18	numbers	number	NNS
40318	431	19	as	as	IN
40318	431	20	when	when	WRB
40318	431	21	the	the	DT
40318	431	22	whole	whole	JJ
40318	431	23	top	top	NN
40318	431	24	of	of	IN
40318	431	25	the	the	DT
40318	431	26	pail	pail	NN
40318	431	27	is	be	VBZ
40318	431	28	open	open	JJ
40318	431	29	.	.	.
40318	432	1	(	(	-LRB-
40318	432	2	See	see	VB
40318	432	3	Fig	fig	NN
40318	432	4	.	.	.
40318	433	1	3	3	LS
40318	433	2	.	.	.
40318	433	3	)	)	-RRB-
40318	434	1	If	if	IN
40318	434	2	a	a	DT
40318	434	3	milking	milk	VBG
40318	434	4	machine[17	machine[17	NN
40318	434	5	]	]	-RRB-
40318	434	6	is	be	VBZ
40318	434	7	used	use	VBN
40318	434	8	,	,	,
40318	434	9	great	great	JJ
40318	434	10	care	care	NN
40318	434	11	must	must	MD
40318	434	12	be	be	VB
40318	434	13	exercised	exercise	VBN
40318	434	14	to	to	TO
40318	434	15	see	see	VB
40318	434	16	that	that	IN
40318	434	17	all	all	DT
40318	434	18	parts	part	NNS
40318	434	19	that	that	WDT
40318	434	20	come	come	VBP
40318	434	21	in	in	IN
40318	434	22	contact	contact	NN
40318	434	23	with	with	IN
40318	434	24	the	the	DT
40318	434	25	milk	milk	NN
40318	434	26	are	be	VBP
40318	434	27	cleaned	clean	VBN
40318	434	28	after	after	IN
40318	434	29	each	each	DT
40318	434	30	milking	milking	NN
40318	434	31	,	,	,
40318	434	32	and	and	CC
40318	434	33	then	then	RB
40318	434	34	put	put	VBD
40318	434	35	in	in	RP
40318	434	36	a	a	DT
40318	434	37	clean	clean	JJ
40318	434	38	place	place	NN
40318	434	39	until	until	IN
40318	434	40	ready	ready	JJ
40318	434	41	to	to	TO
40318	434	42	use	use	VB
40318	434	43	again	again	RB
40318	434	44	.	.	.
40318	435	1	+40	+40	LS
40318	435	2	.	.	.
40318	436	1	The	the	DT
40318	436	2	factory.+--Another	factory.+--anoth	JJS
40318	436	3	source	source	NN
40318	436	4	of	of	IN
40318	436	5	contamination	contamination	NN
40318	436	6	is	be	VBZ
40318	436	7	the	the	DT
40318	436	8	cheese	cheese	NN
40318	436	9	factory	factory	NN
40318	436	10	itself	-PRON-	PRP
40318	436	11	.	.	.
40318	437	1	The	the	DT
40318	437	2	cheese	cheese	NN
40318	437	3	-	-	HYPH
40318	437	4	maker	maker	NN
40318	437	5	should	should	MD
40318	437	6	keep	keep	VB
40318	437	7	his	-PRON-	PRP$
40318	437	8	factory	factory	NN
40318	437	9	in	in	IN
40318	437	10	the	the	DT
40318	437	11	cleanest	clean	JJS
40318	437	12	condition	condition	NN
40318	437	13	possible	possible	JJ
40318	437	14	,	,	,
40318	437	15	not	not	RB
40318	437	16	only	only	RB
40318	437	17	because	because	IN
40318	437	18	of	of	IN
40318	437	19	the	the	DT
40318	437	20	effect	effect	NN
40318	437	21	on	on	IN
40318	437	22	the	the	DT
40318	437	23	milk	milk	NN
40318	437	24	itself	-PRON-	PRP
40318	437	25	,	,	,
40318	437	26	but	but	CC
40318	437	27	as	as	IN
40318	437	28	a	a	DT
40318	437	29	stimulus	stimulus	NN
40318	437	30	for	for	IN
40318	437	31	the	the	DT
40318	437	32	producers	producer	NNS
40318	437	33	to	to	TO
40318	437	34	follow	follow	VB
40318	437	35	his	-PRON-	PRP$
40318	437	36	example	example	NN
40318	437	37	.	.	.
40318	438	1	All	all	DT
40318	438	2	doors	door	NNS
40318	438	3	and	and	CC
40318	438	4	windows	window	NNS
40318	438	5	in	in	IN
40318	438	6	the	the	DT
40318	438	7	factory	factory	NN
40318	438	8	should	should	MD
40318	438	9	be	be	VB
40318	438	10	screened	screen	VBN
40318	438	11	to	to	TO
40318	438	12	keep	keep	VB
40318	438	13	out	out	RP
40318	438	14	flies	fly	NNS
40318	438	15	.	.	.
40318	439	1	+41	+41	UH
40318	439	2	.	.	.
40318	440	1	The	the	DT
40318	440	2	control	control	NN
40318	440	3	of	of	IN
40318	440	4	bacteria.+--If	bacteria.+--If	NNP
40318	440	5	,	,	,
40318	440	6	in	in	IN
40318	440	7	spite	spite	NN
40318	440	8	of	of	IN
40318	440	9	preventive	preventive	JJ
40318	440	10	measures	measure	NNS
40318	440	11	,	,	,
40318	440	12	bacteria	bacteria	NNS
40318	440	13	get	get	VBP
40318	440	14	into	into	IN
40318	440	15	the	the	DT
40318	440	16	milk	milk	NN
40318	440	17	,	,	,
40318	440	18	their	-PRON-	PRP$
40318	440	19	growth	growth	NN
40318	440	20	can	can	MD
40318	440	21	be	be	VB
40318	440	22	retarded	retard	VBN
40318	440	23	by	by	IN
40318	440	24	controlling	control	VBG
40318	440	25	the	the	DT
40318	440	26	temperature	temperature	NN
40318	440	27	.	.	.
40318	441	1	If	if	IN
40318	441	2	the	the	DT
40318	441	3	temperature	temperature	NN
40318	441	4	of	of	IN
40318	441	5	the	the	DT
40318	441	6	milk	milk	NN
40318	441	7	,	,	,
40318	441	8	as	as	RB
40318	441	9	soon	soon	RB
40318	441	10	as	as	IN
40318	441	11	drawn	draw	VBN
40318	441	12	,	,	,
40318	441	13	can	can	MD
40318	441	14	be	be	VB
40318	441	15	reduced	reduce	VBN
40318	441	16	below	below	IN
40318	441	17	that	that	DT
40318	441	18	at	at	IN
40318	441	19	which	which	WDT
40318	441	20	the	the	DT
40318	441	21	bacteria	bacteria	NNS
40318	441	22	grow	grow	VBP
40318	441	23	and	and	CC
40318	441	24	multiply	multiply	VBP
40318	441	25	rapidly	rapidly	RB
40318	441	26	,	,	,
40318	441	27	it	-PRON-	PRP
40318	441	28	will	will	MD
40318	441	29	retard	retard	VB
40318	441	30	their	-PRON-	PRP$
40318	441	31	development	development	NN
40318	441	32	.	.	.
40318	442	1	In	in	IN
40318	442	2	general	general	JJ
40318	442	3	,	,	,
40318	442	4	all	all	DT
40318	442	5	milk	milk	NN
40318	442	6	should	should	MD
40318	442	7	be	be	VB
40318	442	8	cooled	cool	VBN
40318	442	9	to	to	IN
40318	442	10	50	50	CD
40318	442	11	°	°	,
40318	442	12	F.	F.	NNP
40318	442	13	or	or	CC
40318	442	14	below	below	RB
40318	442	15	.	.	.
40318	443	1	In	in	IN
40318	443	2	cooling	cool	VBG
40318	443	3	the	the	DT
40318	443	4	milk	milk	NN
40318	443	5	,	,	,
40318	443	6	it	-PRON-	PRP
40318	443	7	should	should	MD
40318	443	8	not	not	RB
40318	443	9	be	be	VB
40318	443	10	exposed	expose	VBN
40318	443	11	to	to	IN
40318	443	12	dust	dust	NN
40318	443	13	or	or	CC
40318	443	14	odors	odor	NNS
40318	443	15	.	.	.
40318	444	1	One	one	CD
40318	444	2	of	of	IN
40318	444	3	the	the	DT
40318	444	4	best	good	JJS
40318	444	5	methods	method	NNS
40318	444	6	of	of	IN
40318	444	7	cooling	cooling	NN
40318	444	8	is	be	VBZ
40318	444	9	to	to	TO
40318	444	10	set	set	VB
40318	444	11	the	the	DT
40318	444	12	can	can	NN
40318	444	13	containing	contain	VBG
40318	444	14	the	the	DT
40318	444	15	milk	milk	NN
40318	444	16	into	into	IN
40318	444	17	a	a	DT
40318	444	18	tub	tub	NN
40318	444	19	of	of	IN
40318	444	20	cold	cold	JJ
40318	444	21	running	running	NN
40318	444	22	water	water	NN
40318	444	23	,	,	,
40318	444	24	and	and	CC
40318	444	25	then	then	RB
40318	444	26	stir	stir	VB
40318	444	27	.	.	.
40318	445	1	If	if	IN
40318	445	2	running	running	NN
40318	445	3	water	water	NN
40318	445	4	is	be	VBZ
40318	445	5	not	not	RB
40318	445	6	available	available	JJ
40318	445	7	,	,	,
40318	445	8	cold	cold	JJ
40318	445	9	well	well	RB
40318	445	10	-	-	HYPH
40318	445	11	water[18	water[18	NN
40318	445	12	]	]	-RRB-
40318	445	13	may	may	MD
40318	445	14	be	be	VB
40318	445	15	used	use	VBN
40318	445	16	,	,	,
40318	445	17	but	but	CC
40318	445	18	the	the	DT
40318	445	19	water	water	NN
40318	445	20	should	should	MD
40318	445	21	be	be	VB
40318	445	22	changed	change	VBN
40318	445	23	several	several	JJ
40318	445	24	times	time	NNS
40318	445	25	.	.	.
40318	446	1	If	if	IN
40318	446	2	the	the	DT
40318	446	3	milk	milk	NN
40318	446	4	is	be	VBZ
40318	446	5	not	not	RB
40318	446	6	stirred	stir	VBN
40318	446	7	during	during	IN
40318	446	8	the	the	DT
40318	446	9	cooling	cool	VBG
40318	446	10	process	process	NN
40318	446	11	,	,	,
40318	446	12	it	-PRON-	PRP
40318	446	13	will	will	MD
40318	446	14	not	not	RB
40318	446	15	cool	cool	VB
40318	446	16	so	so	RB
40318	446	17	rapidly	rapidly	RB
40318	446	18	,	,	,
40318	446	19	because	because	IN
40318	446	20	the	the	DT
40318	446	21	layer	layer	NN
40318	446	22	of	of	IN
40318	446	23	milk	milk	NN
40318	446	24	next	next	IN
40318	446	25	the	the	DT
40318	446	26	can	can	MD
40318	446	27	will	will	MD
40318	446	28	become	become	VB
40318	446	29	cold	cold	JJ
40318	446	30	and	and	CC
40318	446	31	act	act	VB
40318	446	32	as	as	IN
40318	446	33	an	an	DT
40318	446	34	insulator	insulator	NN
40318	446	35	to	to	IN
40318	446	36	the	the	DT
40318	446	37	remainder	remainder	NN
40318	446	38	in	in	IN
40318	446	39	the	the	DT
40318	446	40	center	center	NN
40318	446	41	of	of	IN
40318	446	42	the	the	DT
40318	446	43	can	can	NN
40318	446	44	.	.	.
40318	447	1	One	one	CD
40318	447	2	way	way	NN
40318	447	3	to	to	TO
40318	447	4	destroy	destroy	VB
40318	447	5	many	many	JJ
40318	447	6	of	of	IN
40318	447	7	the	the	DT
40318	447	8	bacteria	bacteria	NNS
40318	447	9	in	in	IN
40318	447	10	milk	milk	NN
40318	447	11	is	be	VBZ
40318	447	12	by	by	IN
40318	447	13	pasteurization	pasteurization	NN
40318	447	14	.	.	.
40318	448	1	This	this	DT
40318	448	2	consists	consist	VBZ
40318	448	3	in	in	IN
40318	448	4	heating	heat	VBG
40318	448	5	the	the	DT
40318	448	6	milk	milk	NN
40318	448	7	to	to	IN
40318	448	8	such	such	PDT
40318	448	9	a	a	DT
40318	448	10	degree	degree	NN
40318	448	11	that	that	IN
40318	448	12	the	the	DT
40318	448	13	bacteria	bacteria	NNS
40318	448	14	are	be	VBP
40318	448	15	killed	kill	VBN
40318	448	16	,	,	,
40318	448	17	and	and	CC
40318	448	18	then	then	RB
40318	448	19	quickly	quickly	RB
40318	448	20	cooling	cool	VBG
40318	448	21	it	-PRON-	PRP
40318	448	22	.	.	.
40318	449	1	After	after	IN
40318	449	2	pasteurization	pasteurization	NN
40318	449	3	,	,	,
40318	449	4	the	the	DT
40318	449	5	milk	milk	NN
40318	449	6	is	be	VBZ
40318	449	7	so	so	RB
40318	449	8	changed	change	VBN
40318	449	9	that	that	IN
40318	449	10	some	some	DT
40318	449	11	kinds	kind	NNS
40318	449	12	of	of	IN
40318	449	13	cheese	cheese	NN
40318	449	14	can	can	MD
40318	449	15	not	not	RB
40318	449	16	be	be	VB
40318	449	17	made	make	VBN
40318	449	18	successfully	successfully	RB
40318	449	19	.	.	.
40318	450	1	+42	+42	NNP
40318	450	2	.	.	.
40318	451	1	Fermentation	Fermentation	NNP
40318	451	2	test.+--When	test.+--When	VBZ
40318	451	3	a	a	DT
40318	451	4	cheese	cheese	NN
40318	451	5	-	-	HYPH
40318	451	6	maker	maker	NN
40318	451	7	is	be	VBZ
40318	451	8	having	have	VBG
40318	451	9	trouble	trouble	NN
40318	451	10	with	with	IN
40318	451	11	gas	gas	NN
40318	451	12	in	in	IN
40318	451	13	his	-PRON-	PRP$
40318	451	14	cheese	cheese	NN
40318	451	15	,	,	,
40318	451	16	or	or	CC
40318	451	17	bad	bad	JJ
40318	451	18	flavors	flavor	NNS
40318	451	19	,	,	,
40318	451	20	he	-PRON-	PRP
40318	451	21	can	can	MD
40318	451	22	generally	generally	RB
40318	451	23	locate	locate	VB
40318	451	24	the	the	DT
40318	451	25	source	source	NN
40318	451	26	of	of	IN
40318	451	27	difficulty	difficulty	NN
40318	451	28	.	.	.
40318	452	1	This	this	DT
40318	452	2	can	can	MD
40318	452	3	be	be	VB
40318	452	4	done	do	VBN
40318	452	5	by	by	IN
40318	452	6	making	make	VBG
40318	452	7	a	a	DT
40318	452	8	small	small	JJ
40318	452	9	amount	amount	NN
40318	452	10	of	of	IN
40318	452	11	cheese	cheese	NN
40318	452	12	from	from	IN
40318	452	13	each	each	DT
40318	452	14	patron	patron	NN
40318	452	15	's	's	POS
40318	452	16	milk	milk	NN
40318	452	17	,	,	,
40318	452	18	called	call	VBD
40318	452	19	a	a	DT
40318	452	20	fermentation	fermentation	NN
40318	452	21	test	test	NN
40318	452	22	.	.	.
40318	453	1	[	[	-LRB-
40318	453	2	19	19	CD
40318	453	3	]	]	-RRB-
40318	453	4	Pint	pint	NN
40318	453	5	or	or	CC
40318	453	6	quart	quart	VB
40318	453	7	fruit	fruit	NN
40318	453	8	jars	jar	NNS
40318	453	9	or	or	CC
40318	453	10	milk	milk	NN
40318	453	11	bottles	bottle	NNS
40318	453	12	make	make	VBP
40318	453	13	suitable	suitable	JJ
40318	453	14	containers	container	NNS
40318	453	15	.	.	.
40318	454	1	They	-PRON-	PRP
40318	454	2	should	should	MD
40318	454	3	be	be	VB
40318	454	4	thoroughly	thoroughly	RB
40318	454	5	washed	wash	VBN
40318	454	6	and	and	CC
40318	454	7	scalded	scald	VBN
40318	454	8	,	,	,
40318	454	9	to	to	TO
40318	454	10	be	be	VB
40318	454	11	sure	sure	JJ
40318	454	12	they	-PRON-	PRP
40318	454	13	are	be	VBP
40318	454	14	clean	clean	JJ
40318	454	15	and	and	CC
40318	454	16	sterile	sterile	JJ
40318	454	17	,	,	,
40318	454	18	and	and	CC
40318	454	19	then	then	RB
40318	454	20	covered	cover	VBN
40318	454	21	to	to	TO
40318	454	22	prevent	prevent	VB
40318	454	23	contamination	contamination	NN
40318	454	24	.	.	.
40318	455	1	As	as	IN
40318	455	2	the	the	DT
40318	455	3	milk	milk	NN
40318	455	4	is	be	VBZ
40318	455	5	delivered	deliver	VBN
40318	455	6	to	to	IN
40318	455	7	the	the	DT
40318	455	8	factory	factory	NN
40318	455	9	,	,	,
40318	455	10	a	a	DT
40318	455	11	sample	sample	NN
40318	455	12	is	be	VBZ
40318	455	13	taken	take	VBN
40318	455	14	of	of	IN
40318	455	15	each	each	DT
40318	455	16	patron	patron	NN
40318	455	17	's	's	POS
40318	455	18	milk	milk	NN
40318	455	19	.	.	.
40318	456	1	The	the	DT
40318	456	2	best	good	JJS
40318	456	3	way	way	NN
40318	456	4	to	to	TO
40318	456	5	secure	secure	VB
40318	456	6	the	the	DT
40318	456	7	sample	sample	NN
40318	456	8	is	be	VBZ
40318	456	9	to	to	TO
40318	456	10	dip	dip	VB
40318	456	11	the	the	DT
40318	456	12	sterile	sterile	JJ
40318	456	13	jar	jar	NN
40318	456	14	in	in	IN
40318	456	15	the	the	DT
40318	456	16	can	can	NN
40318	456	17	of	of	IN
40318	456	18	milk	milk	NN
40318	456	19	as	as	IN
40318	456	20	delivered	deliver	VBN
40318	456	21	and	and	CC
40318	456	22	fill	fill	VB
40318	456	23	two	two	CD
40318	456	24	-	-	HYPH
40318	456	25	thirds	third	NNS
40318	456	26	full	full	JJ
40318	456	27	of	of	IN
40318	456	28	milk	milk	NN
40318	456	29	.	.	.
40318	457	1	The	the	DT
40318	457	2	jars	jar	NNS
40318	457	3	are	be	VBP
40318	457	4	then	then	RB
40318	457	5	set	set	VBN
40318	457	6	in	in	IN
40318	457	7	water	water	NN
40318	457	8	at	at	IN
40318	457	9	110	110	CD
40318	457	10	°	°	,
40318	457	11	F.	F.	NNP
40318	457	12	to	to	TO
40318	457	13	bring	bring	VB
40318	457	14	the	the	DT
40318	457	15	temperature	temperature	NN
40318	457	16	of	of	IN
40318	457	17	the	the	DT
40318	457	18	milk	milk	NN
40318	457	19	to	to	IN
40318	457	20	98	98	CD
40318	457	21	°	°	,
40318	457	22	F.	F.	NNP
40318	457	23	The	the	DT
40318	457	24	jar	jar	NN
40318	457	25	should	should	MD
40318	457	26	be	be	VB
40318	457	27	kept	keep	VBN
40318	457	28	covered	cover	VBN
40318	457	29	.	.	.
40318	458	1	A	a	DT
40318	458	2	sink	sink	NN
40318	458	3	or	or	CC
40318	458	4	wash	wash	NN
40318	458	5	-	-	HYPH
40318	458	6	tub	tub	NNP
40318	458	7	makes	make	VBZ
40318	458	8	a	a	DT
40318	458	9	convenient	convenient	JJ
40318	458	10	place	place	NN
40318	458	11	in	in	IN
40318	458	12	which	which	WDT
40318	458	13	to	to	TO
40318	458	14	keep	keep	VB
40318	458	15	the	the	DT
40318	458	16	jars	jar	NNS
40318	458	17	.	.	.
40318	459	1	When	when	WRB
40318	459	2	the	the	DT
40318	459	3	temperature	temperature	NN
40318	459	4	of	of	IN
40318	459	5	the	the	DT
40318	459	6	milk	milk	NN
40318	459	7	is	be	VBZ
40318	459	8	98	98	CD
40318	459	9	°	°	,
40318	459	10	F.	F.	NNP
40318	459	11	,	,	,
40318	459	12	ten	ten	CD
40318	459	13	drops	drop	NNS
40318	459	14	of	of	IN
40318	459	15	rennet	rennet	NN
40318	459	16	extract	extract	NN
40318	459	17	or	or	CC
40318	459	18	pepsin	pepsin	NN
40318	459	19	is	be	VBZ
40318	459	20	added	add	VBN
40318	459	21	to	to	IN
40318	459	22	each	each	DT
40318	459	23	jar	jar	NN
40318	459	24	.	.	.
40318	460	1	A	a	DT
40318	460	2	uniform	uniform	JJ
40318	460	3	temperature	temperature	NN
40318	460	4	of	of	IN
40318	460	5	98	98	CD
40318	460	6	°	°	,
40318	460	7	F.	F.	NNP
40318	460	8	should	should	MD
40318	460	9	be	be	VB
40318	460	10	maintained	maintain	VBN
40318	460	11	in	in	IN
40318	460	12	the	the	DT
40318	460	13	jars	jar	NNS
40318	460	14	.	.	.
40318	461	1	This	this	DT
40318	461	2	will	will	MD
40318	461	3	necessitate	necessitate	VB
40318	461	4	the	the	DT
40318	461	5	addition	addition	NN
40318	461	6	of	of	IN
40318	461	7	warm	warm	JJ
40318	461	8	water	water	NN
40318	461	9	occasionally	occasionally	RB
40318	461	10	to	to	IN
40318	461	11	the	the	DT
40318	461	12	water	water	NN
40318	461	13	surrounding	surround	VBG
40318	461	14	the	the	DT
40318	461	15	jars	jar	NNS
40318	461	16	.	.	.
40318	462	1	When	when	WRB
40318	462	2	the	the	DT
40318	462	3	milk	milk	NN
40318	462	4	is	be	VBZ
40318	462	5	coagulated	coagulate	VBN
40318	462	6	,	,	,
40318	462	7	the	the	DT
40318	462	8	curd	curd	NN
40318	462	9	is	be	VBZ
40318	462	10	broken	break	VBN
40318	462	11	up	up	RP
40318	462	12	with	with	IN
40318	462	13	a	a	DT
40318	462	14	sterile	sterile	JJ
40318	462	15	knife	knife	NN
40318	462	16	.	.	.
40318	463	1	Precaution	precaution	NN
40318	463	2	should	should	MD
40318	463	3	be	be	VB
40318	463	4	taken	take	VBN
40318	463	5	to	to	TO
40318	463	6	sterilize	sterilize	VB
40318	463	7	the	the	DT
40318	463	8	knife	knife	NN
40318	463	9	after	after	IN
40318	463	10	using	use	VBG
40318	463	11	it	-PRON-	PRP
40318	463	12	in	in	IN
40318	463	13	one	one	CD
40318	463	14	jar	jar	NN
40318	463	15	before	before	IN
40318	463	16	putting	put	VBG
40318	463	17	it	-PRON-	PRP
40318	463	18	into	into	IN
40318	463	19	another	another	DT
40318	463	20	.	.	.
40318	464	1	The	the	DT
40318	464	2	best	good	JJS
40318	464	3	way	way	NN
40318	464	4	to	to	TO
40318	464	5	do	do	VB
40318	464	6	this	this	DT
40318	464	7	is	be	VBZ
40318	464	8	to	to	TO
40318	464	9	hold	hold	VB
40318	464	10	the	the	DT
40318	464	11	knife	knife	NN
40318	464	12	for	for	IN
40318	464	13	a	a	DT
40318	464	14	minute	minute	NN
40318	464	15	in	in	IN
40318	464	16	a	a	DT
40318	464	17	pail	pail	NN
40318	464	18	of	of	IN
40318	464	19	boiling	boil	VBG
40318	464	20	water	water	NN
40318	464	21	,	,	,
40318	464	22	after	after	IN
40318	464	23	taking	take	VBG
40318	464	24	it	-PRON-	PRP
40318	464	25	out	out	IN
40318	464	26	of	of	IN
40318	464	27	each	each	DT
40318	464	28	jar	jar	NN
40318	464	29	.	.	.
40318	465	1	The	the	DT
40318	465	2	same	same	JJ
40318	465	3	precaution	precaution	NN
40318	465	4	should	should	MD
40318	465	5	be	be	VB
40318	465	6	observed	observe	VBN
40318	465	7	with	with	IN
40318	465	8	the	the	DT
40318	465	9	thermometer	thermometer	NN
40318	465	10	.	.	.
40318	466	1	Unless	unless	IN
40318	466	2	care	care	NN
40318	466	3	is	be	VBZ
40318	466	4	taken	take	VBN
40318	466	5	,	,	,
40318	466	6	contamination	contamination	NN
40318	466	7	is	be	VBZ
40318	466	8	liable	liable	JJ
40318	466	9	to	to	TO
40318	466	10	be	be	VB
40318	466	11	carried	carry	VBN
40318	466	12	from	from	IN
40318	466	13	one	one	CD
40318	466	14	jar	jar	NN
40318	466	15	to	to	IN
40318	466	16	the	the	DT
40318	466	17	other	other	JJ
40318	466	18	.	.	.
40318	467	1	After	after	IN
40318	467	2	cutting	cut	VBG
40318	467	3	,	,	,
40318	467	4	the	the	DT
40318	467	5	whey	whey	NN
40318	467	6	is	be	VBZ
40318	467	7	poured	pour	VBN
40318	467	8	off	off	RP
40318	467	9	.	.	.
40318	468	1	The	the	DT
40318	468	2	temperature	temperature	NN
40318	468	3	should	should	MD
40318	468	4	be	be	VB
40318	468	5	kept	keep	VBN
40318	468	6	at	at	IN
40318	468	7	98	98	CD
40318	468	8	°	°	,
40318	468	9	F.	F.	NNP
40318	468	10	so	so	IN
40318	468	11	that	that	IN
40318	468	12	the	the	DT
40318	468	13	organisms	organism	NNS
40318	468	14	will	will	MD
40318	468	15	have	have	VB
40318	468	16	a	a	DT
40318	468	17	suitable	suitable	JJ
40318	468	18	temperature	temperature	NN
40318	468	19	for	for	IN
40318	468	20	growth	growth	NN
40318	468	21	.	.	.
40318	469	1	The	the	DT
40318	469	2	whey	whey	NN
40318	469	3	should	should	MD
40318	469	4	be	be	VB
40318	469	5	poured	pour	VBN
40318	469	6	from	from	IN
40318	469	7	the	the	DT
40318	469	8	jars	jar	NNS
40318	469	9	occasionally	occasionally	RB
40318	469	10	,	,	,
40318	469	11	usually	usually	RB
40318	469	12	about	about	RB
40318	469	13	every	every	DT
40318	469	14	half	half	JJ
40318	469	15	hour	hour	NN
40318	469	16	.	.	.
40318	470	1	As	as	IN
40318	470	2	the	the	DT
40318	470	3	fermentation	fermentation	NN
40318	470	4	takes	take	VBZ
40318	470	5	place	place	NN
40318	470	6	,	,	,
40318	470	7	different	different	JJ
40318	470	8	odors	odor	NNS
40318	470	9	will	will	MD
40318	470	10	be	be	VB
40318	470	11	noticed	notice	VBN
40318	470	12	in	in	IN
40318	470	13	different	different	JJ
40318	470	14	jars	jar	NNS
40318	470	15	.	.	.
40318	471	1	In	in	IN
40318	471	2	ten	ten	CD
40318	471	3	to	to	IN
40318	471	4	twelve	twelve	CD
40318	471	5	hours	hour	NNS
40318	471	6	the	the	DT
40318	471	7	jar	jar	NN
40318	471	8	should	should	MD
40318	471	9	be	be	VB
40318	471	10	finally	finally	RB
40318	471	11	examined	examine	VBN
40318	471	12	for	for	IN
40318	471	13	odors	odor	NNS
40318	471	14	and	and	CC
40318	471	15	the	the	DT
40318	471	16	curd	curd	NN
40318	471	17	taken	take	VBN
40318	471	18	out	out	RP
40318	471	19	and	and	CC
40318	471	20	cut	cut	VBD
40318	471	21	to	to	TO
40318	471	22	examine	examine	VB
40318	471	23	it	-PRON-	PRP
40318	471	24	for	for	IN
40318	471	25	gas	gas	NN
40318	471	26	pockets	pocket	NNS
40318	471	27	.	.	.
40318	472	1	By	by	IN
40318	472	2	this	this	DT
40318	472	3	means	mean	VBZ
40318	472	4	,	,	,
40318	472	5	bad	bad	JJ
40318	472	6	flavors	flavor	NNS
40318	472	7	and	and	CC
40318	472	8	gas	gas	NN
40318	472	9	in	in	IN
40318	472	10	the	the	DT
40318	472	11	cheese	cheese	NN
40318	472	12	can	can	MD
40318	472	13	be	be	VB
40318	472	14	traced	trace	VBN
40318	472	15	to	to	IN
40318	472	16	their	-PRON-	PRP$
40318	472	17	sources	source	NNS
40318	472	18	.	.	.
40318	473	1	[	[	-LRB-
40318	473	2	Illustration	illustration	NN
40318	473	3	:	:	:
40318	473	4	FIG	FIG	NNP
40318	473	5	.	.	.
40318	474	1	4.--A	4.--A	NNP
40318	474	2	gang	gang	NNP
40318	474	3	sediment	sediment	NNP
40318	474	4	tester	tester	NNP
40318	474	5	,	,	,
40318	474	6	one	one	CD
40318	474	7	tester	tester	NN
40318	474	8	removed	remove	VBD
40318	474	9	.	.	.
40318	474	10	]	]	-RRB-
40318	475	1	[	[	-LRB-
40318	475	2	Illustration	illustration	NN
40318	475	3	:	:	:
40318	475	4	FIG	FIG	NNP
40318	475	5	.	.	.
40318	476	1	5.--A	5.--a	CD
40318	476	2	single	single	JJ
40318	476	3	sediment	sediment	NN
40318	476	4	tester	tester	NN
40318	476	5	.	.	.
40318	476	6	]	]	-RRB-
40318	477	1	+43	+43	CD
40318	477	2	.	.	.
40318	478	1	The	the	DT
40318	478	2	sediment	sediment	NN
40318	478	3	test.+--The	test.+--the	CD
40318	478	4	presence	presence	NN
40318	478	5	of	of	IN
40318	478	6	solid	solid	JJ
40318	478	7	material	material	NN
40318	478	8	or	or	CC
40318	478	9	dirt	dirt	NN
40318	478	10	in	in	IN
40318	478	11	the	the	DT
40318	478	12	milk	milk	NN
40318	478	13	is	be	VBZ
40318	478	14	always	always	RB
40318	478	15	accompanied	accompany	VBN
40318	478	16	by	by	IN
40318	478	17	bacterial	bacterial	JJ
40318	478	18	contamination	contamination	NN
40318	478	19	.	.	.
40318	479	1	By	by	IN
40318	479	2	means	mean	NNS
40318	479	3	of	of	IN
40318	479	4	the	the	DT
40318	479	5	sediment	sediment	NN
40318	479	6	test	test	NN
40318	479	7	,	,	,
40318	479	8	the	the	DT
40318	479	9	amount	amount	NN
40318	479	10	of	of	IN
40318	479	11	solid	solid	JJ
40318	479	12	material	material	NN
40318	479	13	can	can	MD
40318	479	14	be	be	VB
40318	479	15	determined	determine	VBN
40318	479	16	.	.	.
40318	480	1	The	the	DT
40318	480	2	test	test	NN
40318	480	3	consists	consist	VBZ
40318	480	4	of	of	IN
40318	480	5	filtering	filter	VBG
40318	480	6	the	the	DT
40318	480	7	milk	milk	NN
40318	480	8	through	through	IN
40318	480	9	a	a	DT
40318	480	10	layer	layer	NN
40318	480	11	of	of	IN
40318	480	12	cotton	cotton	NN
40318	480	13	;	;	:
40318	480	14	the	the	DT
40318	480	15	foreign	foreign	JJ
40318	480	16	material	material	NN
40318	480	17	is	be	VBZ
40318	480	18	left	leave	VBN
40318	480	19	on	on	IN
40318	480	20	the	the	DT
40318	480	21	cotton	cotton	NN
40318	480	22	filter	filter	NN
40318	480	23	.	.	.
40318	481	1	Various	various	JJ
40318	481	2	devices	device	NNS
40318	481	3	for	for	IN
40318	481	4	filtering	filter	VBG
40318	481	5	the	the	DT
40318	481	6	milk	milk	NN
40318	481	7	have	have	VBP
40318	481	8	been	be	VBN
40318	481	9	manufactured	manufacture	VBN
40318	481	10	.	.	.
40318	482	1	(	(	-LRB-
40318	482	2	Figs	fig	NNS
40318	482	3	.	.	.
40318	483	1	4	4	CD
40318	483	2	and	and	CC
40318	483	3	5	5	CD
40318	483	4	.	.	.
40318	483	5	)	)	-RRB-
40318	484	1	In	in	IN
40318	484	2	order	order	NN
40318	484	3	to	to	TO
40318	484	4	be	be	VB
40318	484	5	able	able	JJ
40318	484	6	to	to	TO
40318	484	7	compare	compare	VB
40318	484	8	the	the	DT
40318	484	9	filters	filter	NNS
40318	484	10	from	from	IN
40318	484	11	the	the	DT
40318	484	12	different	different	JJ
40318	484	13	dairy	dairy	NN
40318	484	14	-	-	HYPH
40318	484	15	men	man	NNS
40318	484	16	's	's	POS
40318	484	17	milk	milk	NN
40318	484	18	,	,	,
40318	484	19	the	the	DT
40318	484	20	same	same	JJ
40318	484	21	amount	amount	NN
40318	484	22	of	of	IN
40318	484	23	each	each	DT
40318	484	24	patron	patron	NN
40318	484	25	's	's	POS
40318	484	26	milk	milk	NN
40318	484	27	is	be	VBZ
40318	484	28	filtered	filter	VBN
40318	484	29	,	,	,
40318	484	30	usually	usually	RB
40318	484	31	about	about	IN
40318	484	32	a	a	DT
40318	484	33	pint	pint	NN
40318	484	34	.	.	.
40318	485	1	These	these	DT
40318	485	2	tests	test	NNS
40318	485	3	are	be	VBP
40318	485	4	usually	usually	RB
40318	485	5	made	make	VBN
40318	485	6	once	once	RB
40318	485	7	or	or	CC
40318	485	8	twice	twice	PDT
40318	485	9	a	a	DT
40318	485	10	month	month	NN
40318	485	11	at	at	IN
40318	485	12	the	the	DT
40318	485	13	factory	factory	NN
40318	485	14	and	and	CC
40318	485	15	the	the	DT
40318	485	16	filters	filter	NNS
40318	485	17	placed	place	VBN
40318	485	18	on	on	IN
40318	485	19	a	a	DT
40318	485	20	card	card	NN
40318	485	21	where	where	WRB
40318	485	22	the	the	DT
40318	485	23	dairy	dairy	NN
40318	485	24	-	-	HYPH
40318	485	25	men	man	NNS
40318	485	26	can	can	MD
40318	485	27	see	see	VB
40318	485	28	them	-PRON-	PRP
40318	485	29	.	.	.
40318	486	1	Much	much	JJ
40318	486	2	improvement	improvement	NN
40318	486	3	in	in	IN
40318	486	4	the	the	DT
40318	486	5	quality	quality	NN
40318	486	6	of	of	IN
40318	486	7	the	the	DT
40318	486	8	milk	milk	NN
40318	486	9	has	have	VBZ
40318	486	10	been	be	VBN
40318	486	11	accomplished	accomplish	VBN
40318	486	12	by	by	IN
40318	486	13	the	the	DT
40318	486	14	use	use	NN
40318	486	15	of	of	IN
40318	486	16	the	the	DT
40318	486	17	sediment	sediment	NN
40318	486	18	test	test	NN
40318	486	19	.	.	.
40318	487	1	The	the	DT
40318	487	2	purpose	purpose	NN
40318	487	3	of	of	IN
40318	487	4	this	this	DT
40318	487	5	test	test	NN
40318	487	6	may	may	MD
40318	487	7	be	be	VB
40318	487	8	and	and	CC
40318	487	9	often	often	RB
40318	487	10	is	be	VBZ
40318	487	11	defeated	defeat	VBN
40318	487	12	by	by	IN
40318	487	13	the	the	DT
40318	487	14	use	use	NN
40318	487	15	of	of	IN
40318	487	16	efficient	efficient	JJ
40318	487	17	strainers	strainer	NNS
40318	487	18	.	.	.
40318	488	1	Milk	milk	NN
40318	488	2	produced	produce	VBN
40318	488	3	in	in	IN
40318	488	4	an	an	DT
40318	488	5	unclean	unclean	JJ
40318	488	6	way	way	NN
40318	488	7	may	may	MD
40318	488	8	be	be	VB
40318	488	9	rendered	render	VBN
40318	488	10	nearly	nearly	RB
40318	488	11	free	free	JJ
40318	488	12	from	from	IN
40318	488	13	sediment	sediment	NN
40318	488	14	if	if	IN
40318	488	15	carefully	carefully	RB
40318	488	16	strained	strained	JJ
40318	488	17	.	.	.
40318	489	1	It	-PRON-	PRP
40318	489	2	must	must	MD
40318	489	3	be	be	VB
40318	489	4	remembered	remember	VBN
40318	489	5	that	that	IN
40318	489	6	the	the	DT
40318	489	7	strainer	strainer	NN
40318	489	8	takes	take	VBZ
40318	489	9	out	out	RP
40318	489	10	only	only	RB
40318	489	11	the	the	DT
40318	489	12	undissolved	undissolved	JJ
40318	489	13	substances	substance	NNS
40318	489	14	and	and	CC
40318	489	15	that	that	IN
40318	489	16	bacteria	bacteria	NNS
40318	489	17	and	and	CC
40318	489	18	soluble	soluble	JJ
40318	489	19	materials	material	NNS
40318	489	20	which	which	WDT
40318	489	21	constitute	constitute	VBP
40318	489	22	a	a	DT
40318	489	23	very	very	RB
40318	489	24	large	large	JJ
40318	489	25	part	part	NN
40318	489	26	of	of	IN
40318	489	27	the	the	DT
40318	489	28	filth	filth	NN
40318	489	29	pass	pass	NN
40318	489	30	through	through	RP
40318	489	31	with	with	IN
40318	489	32	the	the	DT
40318	489	33	milk	milk	NN
40318	489	34	.	.	.
40318	490	1	CHAPTER	CHAPTER	NNP
40318	490	2	III	III	NNP
40318	490	3	_	_	NNP
40318	490	4	COAGULATING	COAGULATING	NNP
40318	490	5	MATERIALS	MATERIALS	NNP
40318	490	6	_	_	NNP
40318	490	7	At	at	IN
40318	490	8	the	the	DT
40318	490	9	present	present	JJ
40318	490	10	time	time	NN
40318	490	11	,	,	,
40318	490	12	two	two	CD
40318	490	13	substances	substance	NNS
40318	490	14	are	be	VBP
40318	490	15	used	use	VBN
40318	490	16	to	to	TO
40318	490	17	coagulate	coagulate	VB
40318	490	18	milk	milk	NN
40318	490	19	for	for	IN
40318	490	20	cheese	cheese	NN
40318	490	21	-	-	HYPH
40318	490	22	making,--rennet	making,--rennet	NN
40318	490	23	extract	extract	NN
40318	490	24	and	and	CC
40318	490	25	commercial	commercial	JJ
40318	490	26	pepsin	pepsin	NN
40318	490	27	.	.	.
40318	491	1	[	[	-LRB-
40318	491	2	20	20	CD
40318	491	3	]	]	-RRB-
40318	491	4	Many	many	JJ
40318	491	5	substances	substance	NNS
40318	491	6	will	will	MD
40318	491	7	coagulate	coagulate	VB
40318	491	8	milk	milk	NN
40318	491	9	,	,	,
40318	491	10	such	such	JJ
40318	491	11	as	as	IN
40318	491	12	acids	acid	NNS
40318	491	13	and	and	CC
40318	491	14	other	other	JJ
40318	491	15	chemicals	chemical	NNS
40318	491	16	.	.	.
40318	492	1	Enzymes	enzyme	NNS
40318	492	2	in	in	IN
40318	492	3	certain	certain	JJ
40318	492	4	plants	plant	NNS
40318	492	5	will	will	MD
40318	492	6	also	also	RB
40318	492	7	coagulate	coagulate	VB
40318	492	8	it	-PRON-	PRP
40318	492	9	.	.	.
40318	493	1	The	the	DT
40318	493	2	curing	cure	VBG
40318	493	3	or	or	CC
40318	493	4	ripening	ripening	JJ
40318	493	5	of	of	IN
40318	493	6	the	the	DT
40318	493	7	cheese	cheese	NN
40318	493	8	seems	seem	VBZ
40318	493	9	to	to	TO
40318	493	10	depend	depend	VB
40318	493	11	on	on	IN
40318	493	12	the	the	DT
40318	493	13	physical	physical	JJ
40318	493	14	and	and	CC
40318	493	15	chemical	chemical	NN
40318	493	16	properties	property	NNS
40318	493	17	of	of	IN
40318	493	18	the	the	DT
40318	493	19	curd	curd	NN
40318	493	20	,	,	,
40318	493	21	on	on	IN
40318	493	22	the	the	DT
40318	493	23	activity	activity	NN
40318	493	24	of	of	IN
40318	493	25	certain	certain	JJ
40318	493	26	organisms	organism	NNS
40318	493	27	and	and	CC
40318	493	28	on	on	IN
40318	493	29	enzymes	enzyme	NNS
40318	493	30	produced	produce	VBN
40318	493	31	by	by	IN
40318	493	32	them	-PRON-	PRP
40318	493	33	or	or	CC
40318	493	34	in	in	IN
40318	493	35	the	the	DT
40318	493	36	milk	milk	NN
40318	493	37	.	.	.
40318	494	1	Rennet	rennet	NN
40318	494	2	extract	extract	NN
40318	494	3	and	and	CC
40318	494	4	pepsin	pepsin	NN
40318	494	5	are	be	VBP
40318	494	6	the	the	DT
40318	494	7	only	only	JJ
40318	494	8	known	know	VBN
40318	494	9	substances	substance	NNS
40318	494	10	which	which	WDT
40318	494	11	will	will	MD
40318	494	12	produce	produce	VB
40318	494	13	curd	curd	NN
40318	494	14	of	of	IN
40318	494	15	such	such	JJ
40318	494	16	character	character	NN
40318	494	17	as	as	IN
40318	494	18	will	will	MD
40318	494	19	permit	permit	VB
40318	494	20	the	the	DT
40318	494	21	desired	desire	VBN
40318	494	22	ripening	ripen	VBG
40318	494	23	changes	change	NNS
40318	494	24	to	to	TO
40318	494	25	take	take	VB
40318	494	26	place	place	NN
40318	494	27	.	.	.
40318	495	1	Until	until	IN
40318	495	2	recently	recently	RB
40318	495	3	,	,	,
40318	495	4	rennet	rennet	NN
40318	495	5	extract	extract	NN
40318	495	6	was	be	VBD
40318	495	7	principally	principally	RB
40318	495	8	used	use	VBN
40318	495	9	to	to	TO
40318	495	10	coagulate	coagulate	VB
40318	495	11	the	the	DT
40318	495	12	milk	milk	NN
40318	495	13	,	,	,
40318	495	14	but	but	CC
40318	495	15	because	because	IN
40318	495	16	of	of	IN
40318	495	17	the	the	DT
40318	495	18	scarcity	scarcity	NN
40318	495	19	,	,	,
40318	495	20	pepsin	pepsin	NNP
40318	495	21	is	be	VBZ
40318	495	22	now	now	RB
40318	495	23	being	be	VBG
40318	495	24	substituted	substitute	VBN
40318	495	25	.	.	.
40318	496	1	+44	+44	ADD
40318	496	2	.	.	.
40318	497	1	Ferments.+--Many	ferments.+--many	XX
40318	497	2	of	of	IN
40318	497	3	the	the	DT
40318	497	4	common	common	JJ
40318	497	5	changes	change	NNS
40318	497	6	taking	take	VBG
40318	497	7	place	place	NN
40318	497	8	in	in	IN
40318	497	9	milk	milk	NN
40318	497	10	are	be	VBP
40318	497	11	due	due	JJ
40318	497	12	to	to	IN
40318	497	13	fermentations	fermentation	NNS
40318	497	14	.	.	.
40318	498	1	The	the	DT
40318	498	2	souring	souring	NN
40318	498	3	of	of	IN
40318	498	4	milk	milk	NN
40318	498	5	is	be	VBZ
40318	498	6	one	one	CD
40318	498	7	of	of	IN
40318	498	8	the	the	DT
40318	498	9	most	most	RBS
40318	498	10	familiar	familiar	JJ
40318	498	11	cases	case	NNS
40318	498	12	of	of	IN
40318	498	13	fermentation	fermentation	NN
40318	498	14	.	.	.
40318	499	1	The	the	DT
40318	499	2	important	important	JJ
40318	499	3	change	change	NN
40318	499	4	taking	take	VBG
40318	499	5	place	place	NN
40318	499	6	is	be	VBZ
40318	499	7	the	the	DT
40318	499	8	formation	formation	NN
40318	499	9	of	of	IN
40318	499	10	lactic	lactic	JJ
40318	499	11	acid	acid	NN
40318	499	12	from	from	IN
40318	499	13	the	the	DT
40318	499	14	milk	milk	NN
40318	499	15	-	-	HYPH
40318	499	16	sugar	sugar	NN
40318	499	17	.	.	.
40318	500	1	The	the	DT
40318	500	2	change	change	NN
40318	500	3	is	be	VBZ
40318	500	4	brought	bring	VBN
40318	500	5	about	about	RP
40318	500	6	by	by	IN
40318	500	7	certain	certain	JJ
40318	500	8	living	living	NN
40318	500	9	organisms	organism	NNS
40318	500	10	,	,	,
40318	500	11	namely	namely	RB
40318	500	12	,	,	,
40318	500	13	the	the	DT
40318	500	14	lactic	lactic	JJ
40318	500	15	acid	acid	NN
40318	500	16	-	-	HYPH
40318	500	17	forming	form	VBG
40318	500	18	bacteria	bacteria	NNS
40318	500	19	.	.	.
40318	501	1	Another	another	DT
40318	501	2	familiar	familiar	JJ
40318	501	3	case	case	NN
40318	501	4	of	of	IN
40318	501	5	fermentation	fermentation	NN
40318	501	6	is	be	VBZ
40318	501	7	the	the	DT
40318	501	8	coagulation	coagulation	NN
40318	501	9	of	of	IN
40318	501	10	milk	milk	NN
40318	501	11	by	by	IN
40318	501	12	rennet	rennet	NN
40318	501	13	extract	extract	NN
40318	501	14	or	or	CC
40318	501	15	pepsin	pepsin	NN
40318	501	16	.	.	.
40318	502	1	In	in	IN
40318	502	2	this	this	DT
40318	502	3	case	case	NN
40318	502	4	,	,	,
40318	502	5	the	the	DT
40318	502	6	change	change	NN
40318	502	7	is	be	VBZ
40318	502	8	produced	produce	VBN
40318	502	9	by	by	IN
40318	502	10	a	a	DT
40318	502	11	chemical	chemical	NN
40318	502	12	substance	substance	NN
40318	502	13	,	,	,
40318	502	14	not	not	RB
40318	502	15	a	a	DT
40318	502	16	living	live	VBG
40318	502	17	organism	organism	NN
40318	502	18	.	.	.
40318	503	1	Fermentation	fermentation	NN
40318	503	2	may	may	MD
40318	503	3	be	be	VB
40318	503	4	defined	define	VBN
40318	503	5	as	as	IN
40318	503	6	a	a	DT
40318	503	7	chemical	chemical	NN
40318	503	8	change	change	NN
40318	503	9	of	of	IN
40318	503	10	an	an	DT
40318	503	11	organic	organic	JJ
40318	503	12	compound	compound	NN
40318	503	13	through	through	IN
40318	503	14	the	the	DT
40318	503	15	action	action	NN
40318	503	16	of	of	IN
40318	503	17	living	living	NN
40318	503	18	organisms	organism	NNS
40318	503	19	or	or	CC
40318	503	20	of	of	IN
40318	503	21	chemical	chemical	JJ
40318	503	22	agents	agent	NNS
40318	503	23	.	.	.
40318	504	1	There	there	EX
40318	504	2	are	be	VBP
40318	504	3	two	two	CD
40318	504	4	general	general	JJ
40318	504	5	classes	class	NNS
40318	504	6	of	of	IN
40318	504	7	ferments	ferment	NNS
40318	504	8	:	:	:
40318	504	9	(	(	-LRB-
40318	504	10	1	1	LS
40318	504	11	)	)	-RRB-
40318	504	12	living	live	VBG
40318	504	13	organisms	organism	NNS
40318	504	14	,	,	,
40318	504	15	or	or	CC
40318	504	16	organized	organize	VBN
40318	504	17	ferments	ferment	NNS
40318	504	18	;	;	:
40318	504	19	(	(	-LRB-
40318	504	20	2	2	LS
40318	504	21	)	)	-RRB-
40318	504	22	chemical	chemical	NN
40318	504	23	,	,	,
40318	504	24	or	or	CC
40318	504	25	unorganized	unorganized	JJ
40318	504	26	ferments	ferment	NNS
40318	504	27	.	.	.
40318	505	1	Organized	organize	VBN
40318	505	2	ferments	ferment	NNS
40318	505	3	are	be	VBP
40318	505	4	living	live	VBG
40318	505	5	microorganisms	microorganism	NNS
40318	505	6	,	,	,
40318	505	7	capable	capable	JJ
40318	505	8	,	,	,
40318	505	9	as	as	IN
40318	505	10	a	a	DT
40318	505	11	result	result	NN
40318	505	12	of	of	IN
40318	505	13	their	-PRON-	PRP$
40318	505	14	growth	growth	NN
40318	505	15	,	,	,
40318	505	16	of	of	IN
40318	505	17	causing	cause	VBG
40318	505	18	the	the	DT
40318	505	19	changes	change	NNS
40318	505	20	.	.	.
40318	506	1	Unorganized	unorganized	JJ
40318	506	2	ferments	ferment	NNS
40318	506	3	are	be	VBP
40318	506	4	chemical	chemical	JJ
40318	506	5	substances	substance	NNS
40318	506	6	or	or	CC
40318	506	7	ferments	ferment	NNS
40318	506	8	without	without	IN
40318	506	9	life	life	NN
40318	506	10	,	,	,
40318	506	11	capable	capable	JJ
40318	506	12	of	of	IN
40318	506	13	causing	cause	VBG
40318	506	14	marked	marked	JJ
40318	506	15	changes	change	NNS
40318	506	16	in	in	IN
40318	506	17	many	many	JJ
40318	506	18	complex	complex	JJ
40318	506	19	organic	organic	JJ
40318	506	20	compounds	compound	NNS
40318	506	21	,	,	,
40318	506	22	while	while	IN
40318	506	23	the	the	DT
40318	506	24	enzymes	enzyme	NNS
40318	506	25	themselves	-PRON-	PRP
40318	506	26	undergo	undergo	VBP
40318	506	27	little	little	JJ
40318	506	28	or	or	CC
40318	506	29	no	no	DT
40318	506	30	change	change	NN
40318	506	31	.	.	.
40318	507	1	These	these	DT
40318	507	2	unorganized	unorganized	JJ
40318	507	3	ferments	ferment	NNS
40318	507	4	are	be	VBP
40318	507	5	such	such	JJ
40318	507	6	as	as	IN
40318	507	7	rennin	rennin	NN
40318	507	8	,	,	,
40318	507	9	pepsin	pepsin	NNP
40318	507	10	,	,	,
40318	507	11	trypsin	trypsin	NNP
40318	507	12	,	,	,
40318	507	13	ptyalin	ptyalin	NNP
40318	507	14	.	.	.
40318	508	1	The	the	DT
40318	508	2	rennet	rennet	NN
40318	508	3	and	and	CC
40318	508	4	pepsin	pepsin	NN
40318	508	5	must	must	MD
40318	508	6	,	,	,
40318	508	7	therefore	therefore	RB
40318	508	8	,	,	,
40318	508	9	be	be	VB
40318	508	10	very	very	RB
40318	508	11	thoroughly	thoroughly	RB
40318	508	12	mixed	mix	VBN
40318	508	13	into	into	IN
40318	508	14	the	the	DT
40318	508	15	milk	milk	NN
40318	508	16	to	to	TO
40318	508	17	insure	insure	VB
40318	508	18	complete	complete	JJ
40318	508	19	and	and	CC
40318	508	20	uniform	uniform	JJ
40318	508	21	results	result	NNS
40318	508	22	,	,	,
40318	508	23	because	because	IN
40318	508	24	they	-PRON-	PRP
40318	508	25	act	act	VBP
40318	508	26	by	by	IN
40318	508	27	contact	contact	NN
40318	508	28	,	,	,
40318	508	29	and	and	CC
40318	508	30	theoretically	theoretically	RB
40318	508	31	,	,	,
40318	508	32	if	if	IN
40318	508	33	they	-PRON-	PRP
40318	508	34	could	could	MD
40318	508	35	be	be	VB
40318	508	36	recovered	recover	VBN
40318	508	37	,	,	,
40318	508	38	might	may	MD
40318	508	39	be	be	VB
40318	508	40	used	use	VBN
40318	508	41	over	over	RB
40318	508	42	and	and	CC
40318	508	43	over	over	RB
40318	508	44	again	again	RB
40318	508	45	.	.	.
40318	509	1	Practically	practically	RB
40318	509	2	,	,	,
40318	509	3	the	the	DT
40318	509	4	amount	amount	NN
40318	509	5	used	use	VBN
40318	509	6	is	be	VBZ
40318	509	7	so	so	RB
40318	509	8	small	small	JJ
40318	509	9	a	a	DT
40318	509	10	percentage	percentage	NN
40318	509	11	that	that	DT
40318	509	12	recovery	recovery	NN
40318	509	13	would	would	MD
40318	509	14	be	be	VB
40318	509	15	impractical	impractical	JJ
40318	509	16	even	even	RB
40318	509	17	if	if	IN
40318	509	18	possible	possible	JJ
40318	509	19	.	.	.
40318	510	1	+45	+45	NNP
40318	510	2	.	.	.
40318	511	1	Nature	nature	NN
40318	511	2	of	of	IN
40318	511	3	rennet.+--Two	rennet.+--two	CD
40318	511	4	enzymes	enzyme	NNS
40318	511	5	or	or	CC
40318	511	6	ferments	ferment	NNS
40318	511	7	are	be	VBP
40318	511	8	found	find	VBN
40318	511	9	in	in	IN
40318	511	10	rennet	rennet	NN
40318	511	11	extract	extract	NN
40318	511	12	,	,	,
40318	511	13	rennin	rennin	NN
40318	511	14	and	and	CC
40318	511	15	pepsin	pepsin	NN
40318	511	16	.	.	.
40318	512	1	They	-PRON-	PRP
40318	512	2	are	be	VBP
40318	512	3	prepared	prepare	VBN
40318	512	4	from	from	IN
40318	512	5	the	the	DT
40318	512	6	secreting	secrete	VBG
40318	512	7	areas	area	NNS
40318	512	8	of	of	IN
40318	512	9	living	living	NN
40318	512	10	membranes	membrane	NNS
40318	512	11	of	of	IN
40318	512	12	the	the	DT
40318	512	13	stomachs	stomach	NNS
40318	512	14	of	of	IN
40318	512	15	mammalian	mammalian	NNP
40318	512	16	young	young	NNP
40318	512	17	.	.	.
40318	513	1	For	for	IN
40318	513	2	rennet	rennet	NN
40318	513	3	-	-	HYPH
40318	513	4	making	making	NN
40318	513	5	,	,	,
40318	513	6	these	these	DT
40318	513	7	stomachs	stomach	NNS
40318	513	8	are	be	VBP
40318	513	9	most	most	RBS
40318	513	10	valuable	valuable	JJ
40318	513	11	if	if	IN
40318	513	12	taken	take	VBN
40318	513	13	before	before	IN
40318	513	14	the	the	DT
40318	513	15	young	young	JJ
40318	513	16	have	have	VBP
40318	513	17	received	receive	VBN
40318	513	18	any	any	DT
40318	513	19	other	other	JJ
40318	513	20	feed	feed	NN
40318	513	21	than	than	IN
40318	513	22	milk	milk	NN
40318	513	23	.	.	.
40318	514	1	Rennin	Rennin	NNP
40318	514	2	at	at	IN
40318	514	3	this	this	DT
40318	514	4	stage	stage	NN
40318	514	5	appears	appear	VBZ
40318	514	6	to	to	TO
40318	514	7	predominate	predominate	VB
40318	514	8	over	over	IN
40318	514	9	pepsin	pepsin	NN
40318	514	10	which	which	WDT
40318	514	11	is	be	VBZ
40318	514	12	already	already	RB
40318	514	13	secreted	secrete	VBN
40318	514	14	to	to	IN
40318	514	15	some	some	DT
40318	514	16	extent	extent	NN
40318	514	17	.	.	.
40318	515	1	With	with	IN
40318	515	2	the	the	DT
40318	515	3	inclusion	inclusion	NN
40318	515	4	of	of	IN
40318	515	5	other	other	JJ
40318	515	6	feed	feed	NN
40318	515	7	,	,	,
40318	515	8	the	the	DT
40318	515	9	secretion	secretion	NN
40318	515	10	of	of	IN
40318	515	11	pepsin	pepsin	NNP
40318	515	12	comes	come	VBZ
40318	515	13	to	to	TO
40318	515	14	predominate	predominate	VB
40318	515	15	.	.	.
40318	516	1	Rennin	Rennin	NNP
40318	516	2	has	have	VBZ
40318	516	3	never	never	RB
40318	516	4	been	be	VBN
40318	516	5	separated	separate	VBN
40318	516	6	entirely	entirely	RB
40318	516	7	from	from	IN
40318	516	8	pepsin	pepsin	NNP
40318	516	9	.	.	.
40318	517	1	Both	both	DT
40318	517	2	of	of	IN
40318	517	3	these	these	DT
40318	517	4	enzymes	enzyme	NNS
40318	517	5	are	be	VBP
40318	517	6	secreted	secrete	VBN
40318	517	7	by	by	IN
40318	517	8	digestive	digestive	JJ
40318	517	9	glands	gland	NNS
40318	517	10	in	in	IN
40318	517	11	the	the	DT
40318	517	12	same	same	JJ
40318	517	13	area	area	NN
40318	517	14	,	,	,
40318	517	15	perhaps	perhaps	RB
40318	517	16	even	even	RB
40318	517	17	by	by	IN
40318	517	18	the	the	DT
40318	517	19	same	same	JJ
40318	517	20	glands	gland	NNS
40318	517	21	.	.	.
40318	518	1	They	-PRON-	PRP
40318	518	2	are	be	VBP
40318	518	3	so	so	RB
40318	518	4	closely	closely	RB
40318	518	5	related	related	JJ
40318	518	6	that	that	IN
40318	518	7	many	many	JJ
40318	518	8	workers	worker	NNS
40318	518	9	have	have	VBP
40318	518	10	regarded	regard	VBN
40318	518	11	them	-PRON-	PRP
40318	518	12	as	as	IN
40318	518	13	identical	identical	JJ
40318	518	14	.	.	.
40318	519	1	In	in	IN
40318	519	2	practical	practical	JJ
40318	519	3	work	work	NN
40318	519	4	the	the	DT
40318	519	5	effectiveness	effectiveness	NN
40318	519	6	of	of	IN
40318	519	7	rennet	rennet	NN
40318	519	8	preparations	preparation	NNS
40318	519	9	has	have	VBZ
40318	519	10	been	be	VBN
40318	519	11	greatest	great	JJS
40318	519	12	when	when	WRB
40318	519	13	stomachs	stomach	NNS
40318	519	14	which	which	WDT
40318	519	15	have	have	VBP
40318	519	16	digested	digest	VBN
40318	519	17	feed	feed	NN
40318	519	18	other	other	JJ
40318	519	19	than	than	IN
40318	519	20	milk	milk	NN
40318	519	21	are	be	VBP
40318	519	22	excluded	exclude	VBN
40318	519	23	.	.	.
40318	520	1	The	the	DT
40318	520	2	differences	difference	NNS
40318	520	3	,	,	,
40318	520	4	therefore	therefore	RB
40318	520	5	,	,	,
40318	520	6	however	however	RB
40318	520	7	difficult	difficult	JJ
40318	520	8	to	to	TO
40318	520	9	define	define	VB
40318	520	10	,	,	,
40318	520	11	appear	appear	VB
40318	520	12	to	to	TO
40318	520	13	be	be	VB
40318	520	14	important	important	JJ
40318	520	15	in	in	IN
40318	520	16	the	the	DT
40318	520	17	commercial	commercial	JJ
40318	520	18	preparation	preparation	NN
40318	520	19	of	of	IN
40318	520	20	rennet	rennet	NN
40318	520	21	.	.	.
40318	521	1	It	-PRON-	PRP
40318	521	2	was	be	VBD
40318	521	3	the	the	DT
40318	521	4	practice	practice	NN
40318	521	5	until	until	IN
40318	521	6	a	a	DT
40318	521	7	few	few	JJ
40318	521	8	years	year	NNS
40318	521	9	ago	ago	RB
40318	521	10	for	for	IN
40318	521	11	each	each	DT
40318	521	12	cheese	cheese	NN
40318	521	13	-	-	HYPH
40318	521	14	maker	maker	NN
40318	521	15	to	to	TO
40318	521	16	prepare	prepare	VB
40318	521	17	his	-PRON-	PRP$
40318	521	18	own	own	JJ
40318	521	19	rennet	rennet	NN
40318	521	20	extract	extract	NN
40318	521	21	.	.	.
40318	522	1	Each	each	DT
40318	522	2	patron	patron	NN
40318	522	3	was	be	VBD
40318	522	4	supposed	suppose	VBN
40318	522	5	to	to	TO
40318	522	6	supply	supply	VB
40318	522	7	so	so	RB
40318	522	8	many	many	JJ
40318	522	9	rennets	rennet	NNS
40318	522	10	.	.	.
40318	523	1	Now	now	RB
40318	523	2	commercial	commercial	JJ
40318	523	3	rennet	rennet	NN
40318	523	4	extract	extract	NN
40318	523	5	and	and	CC
40318	523	6	pepsin	pepsin	NN
40318	523	7	are	be	VBP
40318	523	8	on	on	IN
40318	523	9	the	the	DT
40318	523	10	market	market	NN
40318	523	11	;	;	:
40318	523	12	however	however	RB
40318	523	13	,	,	,
40318	523	14	some	some	DT
40318	523	15	Swiss	swiss	JJ
40318	523	16	cheese	cheese	NN
40318	523	17	-	-	HYPH
40318	523	18	makers	maker	NNS
40318	523	19	prefer	prefer	VBP
40318	523	20	to	to	TO
40318	523	21	make	make	VB
40318	523	22	their	-PRON-	PRP$
40318	523	23	own	own	JJ
40318	523	24	rennet	rennet	NN
40318	523	25	extract	extract	NN
40318	523	26	.	.	.
40318	524	1	For	for	IN
40318	524	2	sheep	sheep	NNS
40318	524	3	's	's	POS
40318	524	4	and	and	CC
40318	524	5	goat	goat	NNP
40318	524	6	's	's	POS
40318	524	7	milk	milk	NN
40318	524	8	cheese	cheese	NN
40318	524	9	,	,	,
40318	524	10	some	some	DT
40318	524	11	makers	maker	NNS
40318	524	12	hold	hold	VBP
40318	524	13	that	that	IN
40318	524	14	rennet	rennet	NN
40318	524	15	made	make	VBN
40318	524	16	from	from	IN
40318	524	17	kid	kid	NN
40318	524	18	or	or	CC
40318	524	19	lamb	lamb	NNP
40318	524	20	stomachs	stomach	NNS
40318	524	21	is	be	VBZ
40318	524	22	best	good	JJS
40318	524	23	for	for	IN
40318	524	24	handling	handle	VBG
40318	524	25	the	the	DT
40318	524	26	milk	milk	NN
40318	524	27	of	of	IN
40318	524	28	the	the	DT
40318	524	29	respective	respective	JJ
40318	524	30	species	specie	NNS
40318	524	31	.	.	.
40318	525	1	The	the	DT
40318	525	2	objection	objection	NN
40318	525	3	to	to	IN
40318	525	4	the	the	DT
40318	525	5	cheese	cheese	NN
40318	525	6	-	-	HYPH
40318	525	7	maker	maker	NN
40318	525	8	preparing	prepare	VBG
40318	525	9	his	-PRON-	PRP$
40318	525	10	own	own	JJ
40318	525	11	rennet	rennet	NN
40318	525	12	extract	extract	NN
40318	525	13	is	be	VBZ
40318	525	14	that	that	IN
40318	525	15	it	-PRON-	PRP
40318	525	16	varies	vary	VBZ
40318	525	17	in	in	IN
40318	525	18	strength	strength	NN
40318	525	19	from	from	IN
40318	525	20	batch	batch	NN
40318	525	21	to	to	IN
40318	525	22	batch	batch	NN
40318	525	23	and	and	CC
40318	525	24	is	be	VBZ
40318	525	25	liable	liable	JJ
40318	525	26	to	to	TO
40318	525	27	spoil	spoil	VB
40318	525	28	quickly	quickly	RB
40318	525	29	.	.	.
40318	526	1	Taints	taint	NNS
40318	526	2	and	and	CC
40318	526	3	bad	bad	JJ
40318	526	4	odors	odor	NNS
40318	526	5	and	and	CC
40318	526	6	flavors	flavor	NNS
40318	526	7	develop	develop	VBP
40318	526	8	in	in	IN
40318	526	9	it	-PRON-	PRP
40318	526	10	and	and	CC
40318	526	11	so	so	RB
40318	526	12	taint	taint	JJ
40318	526	13	the	the	DT
40318	526	14	cheese	cheese	NN
40318	526	15	.	.	.
40318	527	1	+46	+46	UH
40318	527	2	.	.	.
40318	528	1	Preparation	preparation	NN
40318	528	2	of	of	IN
40318	528	3	rennet	rennet	NN
40318	528	4	extract.+--This	extract.+--this	CD
40318	528	5	extract	extract	NN
40318	528	6	may	may	MD
40318	528	7	be	be	VB
40318	528	8	manufactured	manufacture	VBN
40318	528	9	commercially	commercially	RB
40318	528	10	from	from	IN
40318	528	11	digestive	digestive	JJ
40318	528	12	stomachs	stomach	NNS
40318	528	13	of	of	IN
40318	528	14	calves	calf	NNS
40318	528	15	,	,	,
40318	528	16	pigs	pig	NNS
40318	528	17	or	or	CC
40318	528	18	sheep	sheep	NNS
40318	528	19	.	.	.
40318	529	1	An	an	DT
40318	529	2	animal	animal	NN
40318	529	3	is	be	VBZ
40318	529	4	given	give	VBN
40318	529	5	a	a	DT
40318	529	6	full	full	JJ
40318	529	7	meal	meal	NN
40318	529	8	just	just	RB
40318	529	9	before	before	IN
40318	529	10	slaughtering	slaughter	VBG
40318	529	11	;	;	:
40318	529	12	this	this	DT
40318	529	13	stimulates	stimulate	VBZ
40318	529	14	a	a	DT
40318	529	15	large	large	JJ
40318	529	16	flow	flow	NN
40318	529	17	of	of	IN
40318	529	18	the	the	DT
40318	529	19	digestive	digestive	JJ
40318	529	20	juices	juice	NNS
40318	529	21	,	,	,
40318	529	22	containing	contain	VBG
40318	529	23	the	the	DT
40318	529	24	desired	desire	VBN
40318	529	25	enzymes	enzyme	NNS
40318	529	26	.	.	.
40318	530	1	The	the	DT
40318	530	2	stomach	stomach	NN
40318	530	3	is	be	VBZ
40318	530	4	taken	take	VBN
40318	530	5	from	from	IN
40318	530	6	the	the	DT
40318	530	7	animal	animal	NN
40318	530	8	,	,	,
40318	530	9	cleaned	clean	VBN
40318	530	10	,	,	,
40318	530	11	commonly	commonly	RB
40318	530	12	inflated	inflate	VBN
40318	530	13	and	and	CC
40318	530	14	dried	dry	VBN
40318	530	15	.	.	.
40318	531	1	It	-PRON-	PRP
40318	531	2	may	may	MD
40318	531	3	be	be	VB
40318	531	4	held	hold	VBN
40318	531	5	in	in	IN
40318	531	6	the	the	DT
40318	531	7	dry	dry	JJ
40318	531	8	condition	condition	NN
40318	531	9	until	until	IN
40318	531	10	needed	need	VBN
40318	531	11	for	for	IN
40318	531	12	use	use	NN
40318	531	13	.	.	.
40318	532	1	Such	such	JJ
40318	532	2	stomachs	stomach	NNS
40318	532	3	are	be	VBP
40318	532	4	usually	usually	RB
40318	532	5	spoken	speak	VBN
40318	532	6	of	of	IN
40318	532	7	as	as	IN
40318	532	8	"	"	``
40318	532	9	rennets	rennet	NNS
40318	532	10	"	"	''
40318	532	11	in	in	IN
40318	532	12	the	the	DT
40318	532	13	trade	trade	NN
40318	532	14	.	.	.
40318	533	1	Such	such	JJ
40318	533	2	old	old	JJ
40318	533	3	rennets	rennet	NNS
40318	533	4	may	may	MD
40318	533	5	be	be	VB
40318	533	6	seen	see	VBN
40318	533	7	to	to	IN
40318	533	8	-	-	HYPH
40318	533	9	day	day	NN
40318	533	10	hanging	hang	VBG
40318	533	11	from	from	IN
40318	533	12	the	the	DT
40318	533	13	rafters	rafter	NNS
40318	533	14	of	of	IN
40318	533	15	some	some	DT
40318	533	16	of	of	IN
40318	533	17	the	the	DT
40318	533	18	older	old	JJR
40318	533	19	cheese	cheese	NN
40318	533	20	factories	factory	NNS
40318	533	21	.	.	.
40318	534	1	When	when	WRB
40318	534	2	wanted	want	VBN
40318	534	3	for	for	IN
40318	534	4	use	use	NN
40318	534	5	,	,	,
40318	534	6	rennets	rennet	NNS
40318	534	7	are	be	VBP
40318	534	8	placed	place	VBN
40318	534	9	in	in	IN
40318	534	10	oak	oak	NN
40318	534	11	barrels	barrel	NNS
40318	534	12	and	and	CC
40318	534	13	covered	cover	VBN
40318	534	14	with	with	IN
40318	534	15	water	water	NN
40318	534	16	.	.	.
40318	535	1	Before	before	IN
40318	535	2	placing	place	VBG
40318	535	3	them	-PRON-	PRP
40318	535	4	in	in	IN
40318	535	5	the	the	DT
40318	535	6	barrel	barrel	NN
40318	535	7	,	,	,
40318	535	8	they	-PRON-	PRP
40318	535	9	are	be	VBP
40318	535	10	cut	cut	VBN
40318	535	11	open	open	JJ
40318	535	12	so	so	IN
40318	535	13	that	that	IN
40318	535	14	the	the	DT
40318	535	15	water	water	NN
40318	535	16	may	may	MD
40318	535	17	have	have	VB
40318	535	18	easy	easy	JJ
40318	535	19	access	access	NN
40318	535	20	.	.	.
40318	536	1	Salt	salt	NN
40318	536	2	is	be	VBZ
40318	536	3	usually	usually	RB
40318	536	4	added	add	VBN
40318	536	5	to	to	IN
40318	536	6	the	the	DT
40318	536	7	water	water	NN
40318	536	8	at	at	IN
40318	536	9	the	the	DT
40318	536	10	rate	rate	NN
40318	536	11	of	of	IN
40318	536	12	3	3	CD
40318	536	13	to	to	TO
40318	536	14	5	5	CD
40318	536	15	per	per	NN
40318	536	16	cent	cent	NN
40318	536	17	.	.	.
40318	537	1	They	-PRON-	PRP
40318	537	2	are	be	VBP
40318	537	3	stirred	stir	VBN
40318	537	4	and	and	CC
40318	537	5	pounded	pound	VBN
40318	537	6	in	in	IN
40318	537	7	this	this	DT
40318	537	8	solution	solution	NN
40318	537	9	from	from	IN
40318	537	10	five	five	CD
40318	537	11	to	to	TO
40318	537	12	seven	seven	CD
40318	537	13	days	day	NNS
40318	537	14	.	.	.
40318	538	1	At	at	IN
40318	538	2	the	the	DT
40318	538	3	end	end	NN
40318	538	4	of	of	IN
40318	538	5	this	this	DT
40318	538	6	time	time	NN
40318	538	7	,	,	,
40318	538	8	they	-PRON-	PRP
40318	538	9	are	be	VBP
40318	538	10	wrung	wrung	JJ
40318	538	11	through	through	IN
40318	538	12	a	a	DT
40318	538	13	clothes	clothe	NNS
40318	538	14	-	-	:
40318	538	15	wringer	wringer	NN
40318	538	16	to	to	TO
40318	538	17	remove	remove	VB
40318	538	18	the	the	DT
40318	538	19	liquid	liquid	NN
40318	538	20	.	.	.
40318	539	1	The	the	DT
40318	539	2	rennets	rennet	NNS
40318	539	3	are	be	VBP
40318	539	4	put	put	VBN
40318	539	5	back	back	RB
40318	539	6	into	into	IN
40318	539	7	a	a	DT
40318	539	8	fresh	fresh	JJ
40318	539	9	solution	solution	NN
40318	539	10	of	of	IN
40318	539	11	salt	salt	NN
40318	539	12	and	and	CC
40318	539	13	water	water	NN
40318	539	14	,	,	,
40318	539	15	the	the	DT
40318	539	16	object	object	NN
40318	539	17	being	be	VBG
40318	539	18	to	to	TO
40318	539	19	obtain	obtain	VB
40318	539	20	all	all	PDT
40318	539	21	the	the	DT
40318	539	22	digestive	digestive	JJ
40318	539	23	juices	juice	NNS
40318	539	24	possible	possible	JJ
40318	539	25	.	.	.
40318	540	1	They	-PRON-	PRP
40318	540	2	are	be	VBP
40318	540	3	usually	usually	RB
40318	540	4	soaked	soak	VBN
40318	540	5	from	from	IN
40318	540	6	four	four	CD
40318	540	7	to	to	TO
40318	540	8	six	six	CD
40318	540	9	weeks	week	NNS
40318	540	10	.	.	.
40318	541	1	At	at	IN
40318	541	2	the	the	DT
40318	541	3	end	end	NN
40318	541	4	of	of	IN
40318	541	5	this	this	DT
40318	541	6	time	time	NN
40318	541	7	,	,	,
40318	541	8	most	most	JJS
40318	541	9	of	of	IN
40318	541	10	the	the	DT
40318	541	11	digestive	digestive	JJ
40318	541	12	juices	juice	NNS
40318	541	13	will	will	MD
40318	541	14	have	have	VB
40318	541	15	been	be	VBN
40318	541	16	removed	remove	VBN
40318	541	17	.	.	.
40318	542	1	The	the	DT
40318	542	2	liquid	liquid	JJ
40318	542	3	portion	portion	NN
40318	542	4	is	be	VBZ
40318	542	5	passed	pass	VBN
40318	542	6	through	through	IN
40318	542	7	a	a	DT
40318	542	8	filter	filter	NN
40318	542	9	made	make	VBN
40318	542	10	of	of	IN
40318	542	11	straw	straw	NN
40318	542	12	,	,	,
40318	542	13	charcoal	charcoal	NN
40318	542	14	and	and	CC
40318	542	15	sand	sand	NN
40318	542	16	.	.	.
40318	543	1	When	when	WRB
40318	543	2	clean	clean	JJ
40318	543	3	,	,	,
40318	543	4	an	an	DT
40318	543	5	excess	excess	NN
40318	543	6	of	of	IN
40318	543	7	salt	salt	NN
40318	543	8	is	be	VBZ
40318	543	9	added	add	VBN
40318	543	10	to	to	TO
40318	543	11	preserve	preserve	VB
40318	543	12	it	-PRON-	PRP
40318	543	13	.	.	.
40318	544	1	Such	such	JJ
40318	544	2	extracts	extract	NNS
40318	544	3	can	can	MD
40318	544	4	not	not	RB
40318	544	5	be	be	VB
40318	544	6	sterilized	sterilize	VBN
40318	544	7	by	by	IN
40318	544	8	heat	heat	NN
40318	544	9	because	because	IN
40318	544	10	the	the	DT
40318	544	11	necessary	necessary	JJ
40318	544	12	temperature	temperature	NN
40318	544	13	would	would	MD
40318	544	14	destroy	destroy	VB
40318	544	15	the	the	DT
40318	544	16	enzyme	enzyme	NNS
40318	544	17	.	.	.
40318	545	1	Effective	effective	JJ
40318	545	2	disinfectants	disinfectant	NNS
40318	545	3	can	can	MD
40318	545	4	not	not	RB
40318	545	5	be	be	VB
40318	545	6	used	use	VBN
40318	545	7	in	in	IN
40318	545	8	food	food	NN
40318	545	9	products	product	NNS
40318	545	10	.	.	.
40318	546	1	The	the	DT
40318	546	2	extract	extract	NN
40318	546	3	,	,	,
40318	546	4	therefore	therefore	RB
40318	546	5	,	,	,
40318	546	6	should	should	MD
40318	546	7	be	be	VB
40318	546	8	kept	keep	VBN
40318	546	9	cool	cool	JJ
40318	546	10	to	to	TO
40318	546	11	retard	retard	VB
40318	546	12	bacterial	bacterial	JJ
40318	546	13	growth	growth	NN
40318	546	14	.	.	.
40318	547	1	The	the	DT
40318	547	2	extract	extract	NN
40318	547	3	is	be	VBZ
40318	547	4	kept	keep	VBN
40318	547	5	in	in	IN
40318	547	6	wooden	wooden	JJ
40318	547	7	barrels	barrel	NNS
40318	547	8	,	,	,
40318	547	9	stone	stone	NN
40318	547	10	jugs	jug	NNS
40318	547	11	or	or	CC
40318	547	12	yellow	yellow	JJ
40318	547	13	glass	glass	NN
40318	547	14	bottles	bottle	NNS
40318	547	15	to	to	TO
40318	547	16	protect	protect	VB
40318	547	17	it	-PRON-	PRP
40318	547	18	from	from	IN
40318	547	19	light	light	NN
40318	547	20	,	,	,
40318	547	21	which	which	WDT
40318	547	22	is	be	VBZ
40318	547	23	able	able	JJ
40318	547	24	to	to	TO
40318	547	25	destroy	destroy	VB
40318	547	26	its	-PRON-	PRP$
40318	547	27	activity	activity	NN
40318	547	28	.	.	.
40318	548	1	Rennet	rennet	NN
40318	548	2	extract	extract	NN
40318	548	3	should	should	MD
40318	548	4	be	be	VB
40318	548	5	clear	clear	JJ
40318	548	6	,	,	,
40318	548	7	with	with	IN
40318	548	8	a	a	DT
40318	548	9	clean	clean	JJ
40318	548	10	salty	salty	JJ
40318	548	11	taste	taste	NN
40318	548	12	and	and	CC
40318	548	13	a	a	DT
40318	548	14	distinct	distinct	JJ
40318	548	15	rennet	rennet	NN
40318	548	16	flavor	flavor	NN
40318	548	17	.	.	.
40318	549	1	There	there	EX
40318	549	2	should	should	MD
40318	549	3	be	be	VB
40318	549	4	no	no	DT
40318	549	5	cloudy	cloudy	JJ
40318	549	6	appearance	appearance	NN
40318	549	7	and	and	CC
40318	549	8	no	no	DT
40318	549	9	muddy	muddy	JJ
40318	549	10	sediment	sediment	NN
40318	549	11	in	in	IN
40318	549	12	properly	properly	RB
40318	549	13	preserved	preserve	VBN
40318	549	14	rennet	rennet	NN
40318	549	15	.	.	.
40318	550	1	Rennet	rennet	NN
40318	550	2	extract	extract	NN
40318	550	3	is	be	VBZ
40318	550	4	on	on	IN
40318	550	5	the	the	DT
40318	550	6	market	market	NN
40318	550	7	in	in	IN
40318	550	8	the	the	DT
40318	550	9	form	form	NN
40318	550	10	of	of	IN
40318	550	11	a	a	DT
40318	550	12	liquid	liquid	NN
40318	550	13	and	and	CC
40318	550	14	a	a	DT
40318	550	15	powder	powder	NN
40318	550	16	,	,	,
40318	550	17	the	the	DT
40318	550	18	former	former	JJ
40318	550	19	being	be	VBG
40318	550	20	much	much	RB
40318	550	21	more	more	RBR
40318	550	22	common	common	JJ
40318	550	23	.	.	.
40318	551	1	The	the	DT
40318	551	2	commercial	commercial	JJ
40318	551	3	forms	form	NNS
40318	551	4	of	of	IN
40318	551	5	rennet	rennet	NN
40318	551	6	have	have	VBP
40318	551	7	the	the	DT
40318	551	8	advantage	advantage	NN
40318	551	9	in	in	IN
40318	551	10	the	the	DT
40318	551	11	skill	skill	NN
40318	551	12	used	use	VBN
40318	551	13	in	in	IN
40318	551	14	their	-PRON-	PRP$
40318	551	15	preparation	preparation	NN
40318	551	16	and	and	CC
40318	551	17	standardization	standardization	NN
40318	551	18	.	.	.
40318	552	1	The	the	DT
40318	552	2	combined	combined	JJ
40318	552	3	product	product	NN
40318	552	4	from	from	IN
40318	552	5	large	large	JJ
40318	552	6	numbers	number	NNS
40318	552	7	of	of	IN
40318	552	8	stomachs	stomach	NNS
40318	552	9	may	may	MD
40318	552	10	not	not	RB
40318	552	11	be	be	VB
40318	552	12	as	as	RB
40318	552	13	effective	effective	JJ
40318	552	14	a	a	DT
40318	552	15	preparation	preparation	NN
40318	552	16	as	as	IN
40318	552	17	the	the	DT
40318	552	18	most	most	RBS
40318	552	19	skillfully	skillfully	RB
40318	552	20	produced	produce	VBN
40318	552	21	sample	sample	NN
40318	552	22	from	from	IN
40318	552	23	the	the	DT
40318	552	24	very	very	RB
40318	552	25	choicest	choice	JJS
40318	552	26	single	single	JJ
40318	552	27	stomach	stomach	NN
40318	552	28	,	,	,
40318	552	29	but	but	CC
40318	552	30	it	-PRON-	PRP
40318	552	31	gives	give	VBZ
40318	552	32	a	a	DT
40318	552	33	uniformity	uniformity	NN
40318	552	34	of	of	IN
40318	552	35	result	result	NN
40318	552	36	which	which	WDT
40318	552	37	improves	improve	VBZ
40318	552	38	the	the	DT
40318	552	39	average	average	JJ
40318	552	40	product	product	NN
40318	552	41	greatly	greatly	RB
40318	552	42	.	.	.
40318	553	1	+47	+47	XX
40318	553	2	.	.	.
40318	554	1	Pepsin.+--Pepsin	pepsin.+--pepsin	NN
40318	554	2	is	be	VBZ
40318	554	3	on	on	IN
40318	554	4	the	the	DT
40318	554	5	market	market	NN
40318	554	6	in	in	IN
40318	554	7	several	several	JJ
40318	554	8	commercial	commercial	JJ
40318	554	9	forms	form	NNS
40318	554	10	,	,	,
40318	554	11	as	as	IN
40318	554	12	a	a	DT
40318	554	13	liquid	liquid	NN
40318	554	14	,	,	,
40318	554	15	scale	scale	NN
40318	554	16	pepsin	pepsin	NN
40318	554	17	and	and	CC
40318	554	18	in	in	IN
40318	554	19	a	a	DT
40318	554	20	granular	granular	JJ
40318	554	21	form	form	NN
40318	554	22	known	know	VBN
40318	554	23	as	as	IN
40318	554	24	spongy	spongy	NNP
40318	554	25	pepsin	pepsin	NNP
40318	554	26	.	.	.
40318	555	1	Some	some	DT
40318	555	2	commercial	commercial	JJ
40318	555	3	concerns	concern	NNS
40318	555	4	put	put	VBD
40318	555	5	out	out	RP
40318	555	6	a	a	DT
40318	555	7	preparation	preparation	NN
40318	555	8	which	which	WDT
40318	555	9	is	be	VBZ
40318	555	10	a	a	DT
40318	555	11	mixture	mixture	NN
40318	555	12	of	of	IN
40318	555	13	rennet	rennet	NN
40318	555	14	extract	extract	NN
40318	555	15	and	and	CC
40318	555	16	commercial	commercial	JJ
40318	555	17	pepsin	pepsin	NN
40318	555	18	.	.	.
40318	556	1	+48	+48	XX
40318	556	2	.	.	.
40318	557	1	Chemistry	chemistry	NN
40318	557	2	of	of	IN
40318	557	3	curdling.+--The	curdling.+--the	CD
40318	557	4	chemistry	chemistry	NN
40318	557	5	of	of	IN
40318	557	6	casein[21	casein[21	NNP
40318	557	7	]	]	-RRB-
40318	557	8	and	and	CC
40318	557	9	of	of	IN
40318	557	10	curd	curd	NN
40318	557	11	formation	formation	NN
40318	557	12	under	under	IN
40318	557	13	the	the	DT
40318	557	14	influence	influence	NN
40318	557	15	of	of	IN
40318	557	16	acid	acid	NN
40318	557	17	and	and	CC
40318	557	18	rennet	rennet	NN
40318	557	19	extract	extract	NN
40318	557	20	and	and	CC
40318	557	21	pepsin	pepsin	NN
40318	557	22	has	have	VBZ
40318	557	23	been	be	VBN
40318	557	24	the	the	DT
40318	557	25	subject	subject	NN
40318	557	26	of	of	IN
40318	557	27	many	many	JJ
40318	557	28	years	year	NNS
40318	557	29	'	'	POS
40318	557	30	research	research	NN
40318	557	31	.	.	.
40318	558	1	While	while	IN
40318	558	2	many	many	JJ
40318	558	3	points	point	NNS
40318	558	4	remain	remain	VBP
40318	558	5	unsettled	unsettled	JJ
40318	558	6	,	,	,
40318	558	7	the	the	DT
40318	558	8	general	general	JJ
40318	558	9	considerations	consideration	NNS
40318	558	10	together	together	RB
40318	558	11	with	with	IN
40318	558	12	a	a	DT
40318	558	13	large	large	JJ
40318	558	14	mass	mass	NN
40318	558	15	of	of	IN
40318	558	16	accepted	accept	VBN
40318	558	17	facts	fact	NNS
40318	558	18	may	may	MD
40318	558	19	be	be	VB
40318	558	20	presented	present	VBN
40318	558	21	and	and	CC
40318	558	22	some	some	DT
40318	558	23	of	of	IN
40318	558	24	the	the	DT
40318	558	25	unsolved	unsolved	JJ
40318	558	26	problems	problem	NNS
40318	558	27	pointed	point	VBD
40318	558	28	out	out	RP
40318	558	29	as	as	IN
40318	558	30	left	leave	VBN
40318	558	31	for	for	IN
40318	558	32	future	future	JJ
40318	558	33	researches	research	NNS
40318	558	34	.	.	.
40318	559	1	Casein	Casein	NNP
40318	559	2	is	be	VBZ
40318	559	3	a	a	DT
40318	559	4	white	white	JJ
40318	559	5	amorphous	amorphous	JJ
40318	559	6	powder	powder	NN
40318	559	7	,	,	,
40318	559	8	practically	practically	RB
40318	559	9	insoluble	insoluble	JJ
40318	559	10	in	in	IN
40318	559	11	water	water	NN
40318	559	12	.	.	.
40318	560	1	It	-PRON-	PRP
40318	560	2	is	be	VBZ
40318	560	3	an	an	DT
40318	560	4	acid	acid	NN
40318	560	5	and	and	CC
40318	560	6	as	as	IN
40318	560	7	such	such	JJ
40318	560	8	readily	readily	RB
40318	560	9	dissolves	dissolve	VBZ
40318	560	10	in	in	IN
40318	560	11	solutions	solution	NNS
40318	560	12	of	of	IN
40318	560	13	the	the	DT
40318	560	14	hydroxides	hydroxide	NNS
40318	560	15	or	or	CC
40318	560	16	the	the	DT
40318	560	17	carbonates	carbonate	NNS
40318	560	18	of	of	IN
40318	560	19	alkalies	alkali	NNS
40318	560	20	and	and	CC
40318	560	21	alkaline	alkaline	NN
40318	560	22	earths	earth	NNS
40318	560	23	by	by	IN
40318	560	24	forming	form	VBG
40318	560	25	soluble	soluble	JJ
40318	560	26	salts	salt	NNS
40318	560	27	.	.	.
40318	561	1	Pure	pure	JJ
40318	561	2	casein	casein	NN
40318	561	3	salt	salt	NN
40318	561	4	solutions	solution	NNS
40318	561	5	and	and	CC
40318	561	6	fresh	fresh	JJ
40318	561	7	milk	milk	NN
40318	561	8	do	do	VBP
40318	561	9	not	not	RB
40318	561	10	coagulate	coagulate	VB
40318	561	11	on	on	IN
40318	561	12	boiling	boiling	NN
40318	561	13	,	,	,
40318	561	14	but	but	CC
40318	561	15	in	in	IN
40318	561	16	the	the	DT
40318	561	17	presence	presence	NN
40318	561	18	of	of	IN
40318	561	19	free	free	JJ
40318	561	20	acid	acid	NN
40318	561	21	coagulation	coagulation	NN
40318	561	22	may	may	MD
40318	561	23	take	take	VB
40318	561	24	place	place	NN
40318	561	25	below	below	IN
40318	561	26	the	the	DT
40318	561	27	boiling	boiling	NN
40318	561	28	temperature	temperature	NN
40318	561	29	.	.	.
40318	562	1	The	the	DT
40318	562	2	coagulum	coagulum	NN
40318	562	3	formed	form	VBN
40318	562	4	in	in	IN
40318	562	5	the	the	DT
40318	562	6	case	case	NN
40318	562	7	of	of	IN
40318	562	8	milk	milk	NN
40318	562	9	includes	include	VBZ
40318	562	10	fat	fat	NN
40318	562	11	and	and	CC
40318	562	12	calcium	calcium	NN
40318	562	13	phosphate	phosphate	NN
40318	562	14	.	.	.
40318	563	1	The	the	DT
40318	563	2	slight	slight	JJ
40318	563	3	pellicle	pellicle	NN
40318	563	4	which	which	WDT
40318	563	5	coats	coat	VBZ
40318	563	6	over	over	IN
40318	563	7	milk	milk	NN
40318	563	8	when	when	WRB
40318	563	9	it	-PRON-	PRP
40318	563	10	is	be	VBZ
40318	563	11	warmed	warm	VBN
40318	563	12	is	be	VBZ
40318	563	13	of	of	IN
40318	563	14	the	the	DT
40318	563	15	same	same	JJ
40318	563	16	composition	composition	NN
40318	563	17	.	.	.
40318	564	1	+49	+49	UH
40318	564	2	.	.	.
40318	565	1	Use	use	NN
40318	565	2	of	of	IN
40318	565	3	acid.+--A	acid.+--a	NN
40318	565	4	commonly	commonly	RB
40318	565	5	accepted	accept	VBN
40318	565	6	explanation	explanation	NN
40318	565	7	of	of	IN
40318	565	8	the	the	DT
40318	565	9	precipitation	precipitation	NN
40318	565	10	of	of	IN
40318	565	11	casein	casein	NNP
40318	565	12	by	by	IN
40318	565	13	acids	acid	NNS
40318	565	14	is	be	VBZ
40318	565	15	that	that	IN
40318	565	16	the	the	DT
40318	565	17	casein	casein	NN
40318	565	18	is	be	VBZ
40318	565	19	held	hold	VBN
40318	565	20	in	in	IN
40318	565	21	solution	solution	NN
40318	565	22	by	by	IN
40318	565	23	chemical	chemical	NN
40318	565	24	union	union	NN
40318	565	25	with	with	IN
40318	565	26	a	a	DT
40318	565	27	base	base	NN
40318	565	28	(	(	-LRB-
40318	565	29	lime	lime	NN
40318	565	30	in	in	IN
40318	565	31	the	the	DT
40318	565	32	case	case	NN
40318	565	33	of	of	IN
40318	565	34	milk	milk	NN
40318	565	35	)	)	-RRB-
40318	565	36	;	;	:
40318	565	37	that	that	IN
40318	565	38	added	add	VBN
40318	565	39	acid	acid	NN
40318	565	40	removes	remove	VBZ
40318	565	41	the	the	DT
40318	565	42	base	base	NN
40318	565	43	,	,	,
40318	565	44	allowing	allow	VBG
40318	565	45	the	the	DT
40318	565	46	insoluble	insoluble	JJ
40318	565	47	casein	casein	NNP
40318	565	48	to	to	TO
40318	565	49	precipitate	precipitate	VB
40318	565	50	;	;	:
40318	565	51	and	and	CC
40318	565	52	that	that	IN
40318	565	53	excess	excess	NN
40318	565	54	of	of	IN
40318	565	55	acid	acid	NN
40318	565	56	unites	unite	VBZ
40318	565	57	with	with	IN
40318	565	58	casein	casein	NNP
40318	565	59	,	,	,
40318	565	60	forming	form	VBG
40318	565	61	a	a	DT
40318	565	62	compound	compound	NN
40318	565	63	which	which	WDT
40318	565	64	is	be	VBZ
40318	565	65	more	more	RBR
40318	565	66	or	or	CC
40318	565	67	less	less	RBR
40318	565	68	readily	readily	RB
40318	565	69	soluble	soluble	JJ
40318	565	70	.	.	.
40318	566	1	+50	+50	NNP
40318	566	2	.	.	.
40318	567	1	Robertson	Robertson	NNP
40318	567	2	's	's	POS
40318	567	3	theory.+--According	theory.+--according	NN
40318	567	4	to	to	IN
40318	567	5	Robertson	Robertson	NNP
40318	567	6	's	's	POS
40318	567	7	conception	conception	NN
40318	567	8	,	,	,
40318	567	9	in	in	IN
40318	567	10	a	a	DT
40318	567	11	soluble	soluble	JJ
40318	567	12	solution	solution	NN
40318	567	13	of	of	IN
40318	567	14	a	a	DT
40318	567	15	protein	protein	NN
40318	567	16	or	or	CC
40318	567	17	its	-PRON-	PRP$
40318	567	18	salt	salt	NN
40318	567	19	,	,	,
40318	567	20	the	the	DT
40318	567	21	molecules	molecule	NNS
40318	567	22	of	of	IN
40318	567	23	the	the	DT
40318	567	24	protein	protein	NN
40318	567	25	unite	unite	VB
40318	567	26	with	with	IN
40318	567	27	each	each	DT
40318	567	28	other	other	JJ
40318	567	29	to	to	IN
40318	567	30	a	a	DT
40318	567	31	certain	certain	JJ
40318	567	32	extent	extent	NN
40318	567	33	,	,	,
40318	567	34	in	in	IN
40318	567	35	this	this	DT
40318	567	36	way	way	NN
40318	567	37	forming	form	VBG
40318	567	38	polymers	polymer	NNS
40318	567	39	.	.	.
40318	568	1	The	the	DT
40318	568	2	reaction	reaction	NN
40318	568	3	is	be	VBZ
40318	568	4	reversible	reversible	JJ
40318	568	5	,	,	,
40318	568	6	and	and	CC
40318	568	7	the	the	DT
40318	568	8	point	point	NN
40318	568	9	of	of	IN
40318	568	10	equilibrium	equilibrium	NN
40318	568	11	between	between	IN
40318	568	12	the	the	DT
40318	568	13	compound	compound	NN
40318	568	14	and	and	CC
40318	568	15	its	-PRON-	PRP$
40318	568	16	polymeric	polymeric	JJ
40318	568	17	modification	modification	NN
40318	568	18	varies	vary	VBZ
40318	568	19	under	under	IN
40318	568	20	the	the	DT
40318	568	21	influence	influence	NN
40318	568	22	of	of	IN
40318	568	23	whatever	whatever	WDT
40318	568	24	condition	condition	NN
40318	568	25	affects	affect	VBZ
40318	568	26	the	the	DT
40318	568	27	concentration	concentration	NN
40318	568	28	of	of	IN
40318	568	29	the	the	DT
40318	568	30	protein	protein	NN
40318	568	31	ions	ion	NNS
40318	568	32	.	.	.
40318	569	1	Addition	addition	NN
40318	569	2	of	of	IN
40318	569	3	water	water	NN
40318	569	4	,	,	,
40318	569	5	or	or	CC
40318	569	6	of	of	IN
40318	569	7	acid	acid	NN
40318	569	8	,	,	,
40318	569	9	alkali	alkali	JJ
40318	569	10	or	or	CC
40318	569	11	salt	salt	NN
40318	569	12	,	,	,
40318	569	13	or	or	CC
40318	569	14	the	the	DT
40318	569	15	application	application	NN
40318	569	16	of	of	IN
40318	569	17	heat	heat	NN
40318	569	18	has	have	VBZ
40318	569	19	such	such	PDT
40318	569	20	an	an	DT
40318	569	21	effect	effect	NN
40318	569	22	,	,	,
40318	569	23	and	and	CC
40318	569	24	consequently	consequently	RB
40318	569	25	alters	alter	VBZ
40318	569	26	the	the	DT
40318	569	27	relative	relative	JJ
40318	569	28	number	number	NN
40318	569	29	of	of	IN
40318	569	30	heavier	heavy	JJR
40318	569	31	molecule	molecule	NN
40318	569	32	-	-	HYPH
40318	569	33	complexes	complex	NNS
40318	569	34	.	.	.
40318	570	1	Robertson	Robertson	NNP
40318	570	2	's	's	POS
40318	570	3	experiments	experiment	NNS
40318	570	4	give	give	VBP
40318	570	5	evidence	evidence	NN
40318	570	6	that	that	IN
40318	570	7	one	one	CD
40318	570	8	of	of	IN
40318	570	9	the	the	DT
40318	570	10	effects	effect	NNS
40318	570	11	of	of	IN
40318	570	12	increase	increase	NN
40318	570	13	of	of	IN
40318	570	14	temperature	temperature	NN
40318	570	15	on	on	IN
40318	570	16	a	a	DT
40318	570	17	solution	solution	NN
40318	570	18	of	of	IN
40318	570	19	casein	casein	NNP
40318	570	20	is	be	VBZ
40318	570	21	a	a	DT
40318	570	22	shifting	shifting	NN
40318	570	23	of	of	IN
40318	570	24	the	the	DT
40318	570	25	equilibrium	equilibrium	NN
40318	570	26	in	in	IN
40318	570	27	the	the	DT
40318	570	28	direction	direction	NN
40318	570	29	of	of	IN
40318	570	30	the	the	DT
40318	570	31	higher	high	JJR
40318	570	32	complexes	complex	NNS
40318	570	33	.	.	.
40318	571	1	He	-PRON-	PRP
40318	571	2	explains	explain	VBZ
40318	571	3	coagulation	coagulation	NN
40318	571	4	as	as	IN
40318	571	5	being	be	VBG
40318	571	6	a	a	DT
40318	571	7	result	result	NN
40318	571	8	of	of	IN
40318	571	9	these	these	DT
40318	571	10	molecular	molecular	JJ
40318	571	11	aggregates	aggregate	NNS
40318	571	12	becoming	become	VBG
40318	571	13	so	so	RB
40318	571	14	large	large	JJ
40318	571	15	as	as	IN
40318	571	16	to	to	TO
40318	571	17	assume	assume	VB
40318	571	18	the	the	DT
40318	571	19	properties	property	NNS
40318	571	20	of	of	IN
40318	571	21	matter	matter	NN
40318	571	22	in	in	IN
40318	571	23	mass	mass	NNP
40318	571	24	and	and	CC
40318	571	25	to	to	TO
40318	571	26	become	become	VB
40318	571	27	practically	practically	RB
40318	571	28	an	an	DT
40318	571	29	unstable	unstable	JJ
40318	571	30	suspension	suspension	NN
40318	571	31	and	and	CC
40318	571	32	then	then	RB
40318	571	33	a	a	DT
40318	571	34	precipitate	precipitate	NN
40318	571	35	.	.	.
40318	572	1	The	the	DT
40318	572	2	acid	acid	NN
40318	572	3	curd	curd	NN
40318	572	4	then	then	RB
40318	572	5	is	be	VBZ
40318	572	6	casein	casein	NNP
40318	572	7	or	or	CC
40318	572	8	some	some	DT
40318	572	9	combination	combination	NN
40318	572	10	of	of	IN
40318	572	11	casein	casein	NNP
40318	572	12	with	with	IN
40318	572	13	the	the	DT
40318	572	14	precipitant	precipitant	JJ
40318	572	15	acid	acid	NN
40318	572	16	.	.	.
40318	573	1	+51	+51	FW
40318	573	2	.	.	.
40318	574	1	Rennet	rennet	NN
40318	574	2	curd.+--Rennet	curd.+--Rennet	:
40318	574	3	extract	extract	NN
40318	574	4	and	and	CC
40318	574	5	pepsin	pepsin	JJ
40318	574	6	coagulation	coagulation	NN
40318	574	7	differs	differ	NNS
40318	574	8	from	from	IN
40318	574	9	coagulation	coagulation	NN
40318	574	10	by	by	IN
40318	574	11	acids	acid	NNS
40318	574	12	,	,	,
40318	574	13	and	and	CC
40318	574	14	can	can	MD
40318	574	15	not	not	RB
40318	574	16	be	be	VB
40318	574	17	looked	look	VBN
40318	574	18	on	on	RP
40318	574	19	as	as	IN
40318	574	20	a	a	DT
40318	574	21	simple	simple	JJ
40318	574	22	removal	removal	NN
40318	574	23	of	of	IN
40318	574	24	the	the	DT
40318	574	25	base	base	NN
40318	574	26	from	from	IN
40318	574	27	a	a	DT
40318	574	28	caseinate	caseinate	NN
40318	574	29	.	.	.
40318	575	1	The	the	DT
40318	575	2	presence	presence	NN
40318	575	3	of	of	IN
40318	575	4	soluble	soluble	JJ
40318	575	5	calcium	calcium	NN
40318	575	6	salts	salt	NNS
40318	575	7	(	(	-LRB-
40318	575	8	or	or	CC
40318	575	9	other	other	JJ
40318	575	10	alkaline	alkaline	NN
40318	575	11	earth	earth	NN
40318	575	12	salts	salt	NNS
40318	575	13	)	)	-RRB-
40318	575	14	seems	seem	VBZ
40318	575	15	to	to	TO
40318	575	16	be	be	VB
40318	575	17	essential	essential	JJ
40318	575	18	,	,	,
40318	575	19	and	and	CC
40318	575	20	the	the	DT
40318	575	21	precipitate	precipitate	NN
40318	575	22	formed	form	VBN
40318	575	23	is	be	VBZ
40318	575	24	not	not	RB
40318	575	25	casein	casein	JJ
40318	575	26	or	or	CC
40318	575	27	a	a	DT
40318	575	28	casein	casein	NN
40318	575	29	salt	salt	NN
40318	575	30	,	,	,
40318	575	31	but	but	CC
40318	575	32	a	a	DT
40318	575	33	salt	salt	NN
40318	575	34	of	of	IN
40318	575	35	a	a	DT
40318	575	36	slightly	slightly	RB
40318	575	37	different	different	JJ
40318	575	38	nucleoalbumin	nucleoalbumin	NN
40318	575	39	called	call	VBN
40318	575	40	"	"	``
40318	575	41	paracasein	paracasein	NN
40318	575	42	.	.	.
40318	575	43	"	"	''
40318	576	1	Many	many	JJ
40318	576	2	writers	writer	NNS
40318	576	3	,	,	,
40318	576	4	following	follow	VBG
40318	576	5	Halliburton	Halliburton	NNP
40318	576	6	,	,	,
40318	576	7	call	call	VB
40318	576	8	this	this	DT
40318	576	9	modification	modification	NN
40318	576	10	produced	produce	VBN
40318	576	11	by	by	IN
40318	576	12	rennin	rennin	NNP
40318	576	13	the	the	DT
40318	576	14	"	"	``
40318	576	15	casein	casein	NN
40318	576	16	"	"	''
40318	576	17	and	and	CC
40318	576	18	that	that	IN
40318	576	19	from	from	IN
40318	576	20	which	which	WDT
40318	576	21	it	-PRON-	PRP
40318	576	22	is	be	VBZ
40318	576	23	derived	derive	VBN
40318	576	24	,	,	,
40318	576	25	"	"	``
40318	576	26	caseinogen	caseinogen	NN
40318	576	27	.	.	.
40318	576	28	"	"	''
40318	577	1	Foster	foster	JJ
40318	577	2	and	and	CC
40318	577	3	a	a	DT
40318	577	4	few	few	JJ
40318	577	5	others	other	NNS
40318	577	6	have	have	VBP
40318	577	7	used	use	VBN
40318	577	8	the	the	DT
40318	577	9	term	term	NN
40318	577	10	"	"	``
40318	577	11	tyrein	tyrein	NN
40318	577	12	"	"	''
40318	577	13	for	for	IN
40318	577	14	the	the	DT
40318	577	15	rennet	rennet	NN
40318	577	16	clot	clot	NN
40318	577	17	.	.	.
40318	578	1	A	a	DT
40318	578	2	number	number	NN
40318	578	3	of	of	IN
40318	578	4	investigations	investigation	NNS
40318	578	5	have	have	VBP
40318	578	6	been	be	VBN
40318	578	7	made	make	VBN
40318	578	8	on	on	IN
40318	578	9	the	the	DT
40318	578	10	conditions	condition	NNS
40318	578	11	essential	essential	JJ
40318	578	12	or	or	CC
40318	578	13	favorable	favorable	JJ
40318	578	14	to	to	IN
40318	578	15	formation	formation	NN
40318	578	16	of	of	IN
40318	578	17	the	the	DT
40318	578	18	coagulum	coagulum	NN
40318	578	19	,	,	,
40318	578	20	especially	especially	RB
40318	578	21	with	with	IN
40318	578	22	regard	regard	NN
40318	578	23	to	to	IN
40318	578	24	the	the	DT
40318	578	25	effects	effect	NNS
40318	578	26	of	of	IN
40318	578	27	the	the	DT
40318	578	28	degree	degree	NN
40318	578	29	of	of	IN
40318	578	30	acidity	acidity	NN
40318	578	31	and	and	CC
40318	578	32	of	of	IN
40318	578	33	conditions	condition	NNS
40318	578	34	affecting	affect	VBG
40318	578	35	the	the	DT
40318	578	36	amount	amount	NN
40318	578	37	of	of	IN
40318	578	38	calcium	calcium	NN
40318	578	39	present	present	NN
40318	578	40	,	,	,
40318	578	41	either	either	CC
40318	578	42	as	as	IN
40318	578	43	free	free	JJ
40318	578	44	soluble	soluble	JJ
40318	578	45	salt	salt	NN
40318	578	46	or	or	CC
40318	578	47	bound	bind	VBN
40318	578	48	to	to	IN
40318	578	49	the	the	DT
40318	578	50	casein	casein	NN
40318	578	51	.	.	.
40318	579	1	Soluble	soluble	JJ
40318	579	2	salts	salt	NNS
40318	579	3	of	of	IN
40318	579	4	calcium	calcium	NN
40318	579	5	,	,	,
40318	579	6	barium	barium	NN
40318	579	7	and	and	CC
40318	579	8	strontium	strontium	NN
40318	579	9	favor	favor	NN
40318	579	10	or	or	CC
40318	579	11	hasten	hasten	NN
40318	579	12	coagulation	coagulation	NN
40318	579	13	,	,	,
40318	579	14	while	while	IN
40318	579	15	salts	salt	NNS
40318	579	16	of	of	IN
40318	579	17	ammonium	ammonium	NN
40318	579	18	,	,	,
40318	579	19	sodium	sodium	NN
40318	579	20	and	and	CC
40318	579	21	potassium	potassium	NN
40318	579	22	retard	retard	NN
40318	579	23	or	or	CC
40318	579	24	prevent	prevent	VB
40318	579	25	coagulation	coagulation	NN
40318	579	26	.	.	.
40318	580	1	The	the	DT
40318	580	2	bulk	bulk	NN
40318	580	3	of	of	IN
40318	580	4	the	the	DT
40318	580	5	coagulum	coagulum	NN
40318	580	6	from	from	IN
40318	580	7	milk	milk	NN
40318	580	8	is	be	VBZ
40318	580	9	a	a	DT
40318	580	10	calcium	calcium	NN
40318	580	11	paracaseinate	paracaseinate	NN
40318	580	12	,	,	,
40318	580	13	but	but	CC
40318	580	14	it	-PRON-	PRP
40318	580	15	carries	carry	VBZ
40318	580	16	down	down	RP
40318	580	17	with	with	IN
40318	580	18	it	-PRON-	PRP
40318	580	19	calcium	calcium	NN
40318	580	20	phosphate	phosphate	NN
40318	580	21	and	and	CC
40318	580	22	fat	fat	NN
40318	580	23	,	,	,
40318	580	24	both	both	DT
40318	580	25	of	of	IN
40318	580	26	which	which	WDT
40318	580	27	bodies	body	NNS
40318	580	28	have	have	VBP
40318	580	29	been	be	VBN
40318	580	30	helped	help	VBN
40318	580	31	to	to	TO
40318	580	32	remain	remain	VB
40318	580	33	in	in	IN
40318	580	34	their	-PRON-	PRP$
40318	580	35	state	state	NN
40318	580	36	of	of	IN
40318	580	37	suspension	suspension	NN
40318	580	38	in	in	IN
40318	580	39	milk	milk	NN
40318	580	40	by	by	IN
40318	580	41	the	the	DT
40318	580	42	presence	presence	NN
40318	580	43	of	of	IN
40318	580	44	the	the	DT
40318	580	45	casein	casein	NNP
40318	580	46	salt	salt	NN
40318	580	47	.	.	.
40318	581	1	Lindet	Lindet	NNP
40318	581	2	(	(	-LRB-
40318	581	3	1912	1912	CD
40318	581	4	)	)	-RRB-
40318	581	5	has	have	VBZ
40318	581	6	concluded	conclude	VBN
40318	581	7	that	that	IN
40318	581	8	about	about	RB
40318	581	9	one	one	CD
40318	581	10	-	-	HYPH
40318	581	11	half	half	NN
40318	581	12	of	of	IN
40318	581	13	the	the	DT
40318	581	14	phosphorus	phosphorus	NN
40318	581	15	contained	contain	VBN
40318	581	16	in	in	IN
40318	581	17	the	the	DT
40318	581	18	rennet	rennet	NN
40318	581	19	curd	curd	NN
40318	581	20	is	be	VBZ
40318	581	21	in	in	IN
40318	581	22	the	the	DT
40318	581	23	form	form	NN
40318	581	24	of	of	IN
40318	581	25	phosphate	phosphate	NN
40318	581	26	of	of	IN
40318	581	27	lime	lime	NN
40318	581	28	(	(	-LRB-
40318	581	29	probably	probably	RB
40318	581	30	tricalcic	tricalcic	NN
40318	581	31	)	)	-RRB-
40318	581	32	,	,	,
40318	581	33	the	the	DT
40318	581	34	other	other	JJ
40318	581	35	half	half	NN
40318	581	36	being	be	VBG
40318	581	37	organically	organically	RB
40318	581	38	combined	combine	VBN
40318	581	39	phosphoric	phosphoric	NN
40318	581	40	acid	acid	NN
40318	581	41	.	.	.
40318	582	1	+52	+52	NNP
40318	582	2	.	.	.
40318	583	1	Hammarsten	Hammarsten	NNP
40318	583	2	's	's	POS
40318	583	3	theory.+--According	theory.+--according	NN
40318	583	4	to	to	TO
40318	583	5	Hammarsten	hammarsten	VB
40318	583	6	(	(	-LRB-
40318	583	7	1877	1877	CD
40318	583	8	,	,	,
40318	583	9	1896	1896	CD
40318	583	10	)	)	-RRB-
40318	583	11	,	,	,
40318	583	12	whose	whose	WP$
40318	583	13	view	view	NN
40318	583	14	has	have	VBZ
40318	583	15	been	be	VBN
40318	583	16	commonly	commonly	RB
40318	583	17	held	hold	VBN
40318	583	18	,	,	,
40318	583	19	the	the	DT
40318	583	20	distinctive	distinctive	JJ
40318	583	21	effect	effect	NN
40318	583	22	of	of	IN
40318	583	23	the	the	DT
40318	583	24	ferment	ferment	NN
40318	583	25	is	be	VBZ
40318	583	26	not	not	RB
40318	583	27	precipitation	precipitation	NN
40318	583	28	but	but	CC
40318	583	29	the	the	DT
40318	583	30	transformation	transformation	NN
40318	583	31	of	of	IN
40318	583	32	casein	casein	NNP
40318	583	33	into	into	IN
40318	583	34	paracasein	paracasein	NNP
40318	583	35	.	.	.
40318	584	1	This	this	DT
40318	584	2	is	be	VBZ
40318	584	3	evidenced	evidence	VBN
40318	584	4	by	by	IN
40318	584	5	the	the	DT
40318	584	6	fact	fact	NN
40318	584	7	that	that	IN
40318	584	8	if	if	IN
40318	584	9	rennet	rennet	NN
40318	584	10	be	be	VB
40318	584	11	allowed	allow	VBN
40318	584	12	to	to	TO
40318	584	13	act	act	VB
40318	584	14	on	on	IN
40318	584	15	solutions	solution	NNS
40318	584	16	free	free	JJ
40318	584	17	from	from	IN
40318	584	18	lime	lime	NN
40318	584	19	salts	salt	NNS
40318	584	20	no	no	DT
40318	584	21	precipitate	precipitate	NN
40318	584	22	occurs	occur	VBZ
40318	584	23	;	;	:
40318	584	24	but	but	CC
40318	584	25	there	there	EX
40318	584	26	is	be	VBZ
40318	584	27	an	an	DT
40318	584	28	invisible	invisible	JJ
40318	584	29	alteration	alteration	NN
40318	584	30	of	of	IN
40318	584	31	the	the	DT
40318	584	32	casein	casein	NN
40318	584	33	,	,	,
40318	584	34	for	for	IN
40318	584	35	now	now	RB
40318	584	36	,	,	,
40318	584	37	even	even	RB
40318	584	38	if	if	IN
40318	584	39	the	the	DT
40318	584	40	ferment	ferment	NN
40318	584	41	be	be	VB
40318	584	42	destroyed	destroy	VBN
40318	584	43	by	by	IN
40318	584	44	boiling	boil	VBG
40318	584	45	the	the	DT
40318	584	46	solution	solution	NN
40318	584	47	,	,	,
40318	584	48	addition	addition	NN
40318	584	49	of	of	IN
40318	584	50	lime	lime	NN
40318	584	51	salts	salt	NNS
40318	584	52	will	will	MD
40318	584	53	cause	cause	VB
40318	584	54	immediate	immediate	JJ
40318	584	55	coagulation	coagulation	NN
40318	584	56	.	.	.
40318	585	1	(	(	-LRB-
40318	585	2	See	see	VB
40318	585	3	also	also	RB
40318	585	4	Spiro	Spiro	NNP
40318	585	5	,	,	,
40318	585	6	1906	1906	CD
40318	585	7	.	.	.
40318	585	8	)	)	-RRB-
40318	586	1	Hence	hence	RB
40318	586	2	the	the	DT
40318	586	3	process	process	NN
40318	586	4	of	of	IN
40318	586	5	rennet	rennet	NN
40318	586	6	coagulation	coagulation	NN
40318	586	7	is	be	VBZ
40318	586	8	a	a	DT
40318	586	9	two	two	CD
40318	586	10	-	-	HYPH
40318	586	11	phase	phase	NN
40318	586	12	process	process	NN
40318	586	13	;	;	:
40318	586	14	the	the	DT
40318	586	15	first	first	JJ
40318	586	16	phase	phase	NN
40318	586	17	is	be	VBZ
40318	586	18	the	the	DT
40318	586	19	transformation	transformation	NN
40318	586	20	of	of	IN
40318	586	21	casein	casein	NNP
40318	586	22	by	by	IN
40318	586	23	rennin	rennin	NNP
40318	586	24	,	,	,
40318	586	25	the	the	DT
40318	586	26	second	second	JJ
40318	586	27	is	be	VBZ
40318	586	28	the	the	DT
40318	586	29	visible	visible	JJ
40318	586	30	coagulation	coagulation	NN
40318	586	31	caused	cause	VBN
40318	586	32	by	by	IN
40318	586	33	lime	lime	NN
40318	586	34	salts	salt	NNS
40318	586	35	.	.	.
40318	587	1	Furthermore	furthermore	RB
40318	587	2	,	,	,
40318	587	3	if	if	IN
40318	587	4	the	the	DT
40318	587	5	purest	pure	JJS
40318	587	6	casein	casein	NNP
40318	587	7	and	and	CC
40318	587	8	the	the	DT
40318	587	9	purest	pure	JJS
40318	587	10	rennin	rennin	NN
40318	587	11	were	be	VBD
40318	587	12	used	use	VBN
40318	587	13	,	,	,
40318	587	14	Hammarsten	Hammarsten	NNP
40318	587	15	always	always	RB
40318	587	16	found	find	VBN
40318	587	17	after	after	IN
40318	587	18	coagulation	coagulation	NN
40318	587	19	that	that	IN
40318	587	20	the	the	DT
40318	587	21	filtrate	filtrate	NN
40318	587	22	contained	contain	VBD
40318	587	23	very	very	RB
40318	587	24	small	small	JJ
40318	587	25	amounts	amount	NNS
40318	587	26	of	of	IN
40318	587	27	a	a	DT
40318	587	28	protein	protein	NN
40318	587	29	.	.	.
40318	588	1	This	this	DT
40318	588	2	protein	protein	NN
40318	588	3	he	-PRON-	PRP
40318	588	4	designated	designate	VBD
40318	588	5	as	as	IN
40318	588	6	the	the	DT
40318	588	7	"	"	``
40318	588	8	whey	whey	NN
40318	588	9	protein	protein	NN
40318	588	10	.	.	.
40318	588	11	"	"	''
40318	589	1	In	in	IN
40318	589	2	accordance	accordance	NN
40318	589	3	with	with	IN
40318	589	4	these	these	DT
40318	589	5	observations	observation	NNS
40318	589	6	,	,	,
40318	589	7	Hammarsten	Hammarsten	NNP
40318	589	8	(	(	-LRB-
40318	589	9	1911	1911	CD
40318	589	10	)	)	-RRB-
40318	589	11	explains	explain	VBZ
40318	589	12	the	the	DT
40318	589	13	rennin	rennin	NNP
40318	589	14	action	action	NN
40318	589	15	"	"	''
40318	589	16	as	as	IN
40318	589	17	a	a	DT
40318	589	18	cleavage	cleavage	NN
40318	589	19	process	process	NN
40318	589	20	,	,	,
40318	589	21	in	in	IN
40318	589	22	which	which	WDT
40318	589	23	the	the	DT
40318	589	24	chief	chief	JJ
40318	589	25	mass	mass	NN
40318	589	26	of	of	IN
40318	589	27	the	the	DT
40318	589	28	casein	casein	NN
40318	589	29	,	,	,
40318	589	30	sometimes	sometimes	RB
40318	589	31	more	more	JJR
40318	589	32	than	than	IN
40318	589	33	90	90	CD
40318	589	34	per	per	NN
40318	589	35	cent	cent	NN
40318	589	36	,	,	,
40318	589	37	is	be	VBZ
40318	589	38	split	split	VBN
40318	589	39	off	off	RP
40318	589	40	as	as	IN
40318	589	41	paracasein	paracasein	NN
40318	589	42	,	,	,
40318	589	43	a	a	DT
40318	589	44	body	body	NN
40318	589	45	closely	closely	RB
40318	589	46	related	relate	VBN
40318	589	47	to	to	IN
40318	589	48	casein	casein	NNP
40318	589	49	,	,	,
40318	589	50	and	and	CC
40318	589	51	in	in	IN
40318	589	52	the	the	DT
40318	589	53	presence	presence	NN
40318	589	54	of	of	IN
40318	589	55	sufficient	sufficient	JJ
40318	589	56	amounts	amount	NNS
40318	589	57	of	of	IN
40318	589	58	lime	lime	NN
40318	589	59	salts	salt	VBZ
40318	589	60	the	the	DT
40318	589	61	paracasein	paracasein	NN
40318	589	62	-	-	HYPH
40318	589	63	lime	lime	NN
40318	589	64	precipitates	precipitate	NNS
40318	589	65	out	out	RP
40318	589	66	while	while	IN
40318	589	67	the	the	DT
40318	589	68	proteose	proteose	NN
40318	589	69	-	-	HYPH
40318	589	70	like	like	JJ
40318	589	71	substance	substance	NN
40318	589	72	(	(	-LRB-
40318	589	73	whey	whey	NN
40318	589	74	-	-	HYPH
40318	589	75	protein	protein	NN
40318	589	76	)	)	-RRB-
40318	589	77	remains	remain	VBZ
40318	589	78	in	in	IN
40318	589	79	solution	solution	NN
40318	589	80	.	.	.
40318	589	81	"	"	''
40318	590	1	By	by	IN
40318	590	2	continued	continued	JJ
40318	590	3	action	action	NN
40318	590	4	of	of	IN
40318	590	5	rennin	rennin	NN
40318	590	6	on	on	IN
40318	590	7	paracasein	paracasein	NN
40318	590	8	,	,	,
40318	590	9	a	a	DT
40318	590	10	further	further	JJ
40318	590	11	transformation	transformation	NN
40318	590	12	has	have	VBZ
40318	590	13	been	be	VBN
40318	590	14	found	find	VBN
40318	590	15	in	in	IN
40318	590	16	several	several	JJ
40318	590	17	cases	case	NNS
40318	590	18	(	(	-LRB-
40318	590	19	Petry	Petry	NNP
40318	590	20	,	,	,
40318	590	21	1906	1906	CD
40318	590	22	;	;	:
40318	590	23	Van	Van	NNP
40318	590	24	Herwerden	Herwerden	NNP
40318	590	25	,	,	,
40318	590	26	1907	1907	CD
40318	590	27	;	;	:
40318	590	28	Van	Van	NNP
40318	590	29	Dam	Dam	NNP
40318	590	30	,	,	,
40318	590	31	1909	1909	CD
40318	590	32	)	)	-RRB-
40318	590	33	,	,	,
40318	590	34	but	but	CC
40318	590	35	perhaps	perhaps	RB
40318	590	36	due	due	IN
40318	590	37	to	to	IN
40318	590	38	a	a	DT
40318	590	39	contamination	contamination	NN
40318	590	40	of	of	IN
40318	590	41	the	the	DT
40318	590	42	rennin	rennin	NN
40318	590	43	with	with	IN
40318	590	44	pepsin	pepsin	NN
40318	590	45	,	,	,
40318	590	46	or	or	CC
40318	590	47	to	to	IN
40318	590	48	the	the	DT
40318	590	49	identity	identity	NN
40318	590	50	of	of	IN
40318	590	51	these	these	DT
40318	590	52	two	two	CD
40318	590	53	enzymes	enzyme	NNS
40318	590	54	.	.	.
40318	591	1	The	the	DT
40318	591	2	action	action	NN
40318	591	3	which	which	WDT
40318	591	4	forms	form	VBZ
40318	591	5	paracasein	paracasein	VBP
40318	591	6	and	and	CC
40318	591	7	whey	whey	NN
40318	591	8	-	-	HYPH
40318	591	9	protein	protein	NN
40318	591	10	takes	take	VBZ
40318	591	11	place	place	NN
40318	591	12	in	in	IN
40318	591	13	a	a	DT
40318	591	14	short	short	JJ
40318	591	15	time	time	NN
40318	591	16	(	(	-LRB-
40318	591	17	Hammarsten	Hammarsten	NNP
40318	591	18	,	,	,
40318	591	19	1896	1896	CD
40318	591	20	;	;	:
40318	591	21	Schmidt	Schmidt	NNP
40318	591	22	-	-	HYPH
40318	591	23	Nielson	Nielson	NNP
40318	591	24	,	,	,
40318	591	25	1906	1906	CD
40318	591	26	)	)	-RRB-
40318	591	27	.	.	.
40318	592	1	The	the	DT
40318	592	2	composition	composition	NN
40318	592	3	and	and	CC
40318	592	4	solubilities	solubility	NNS
40318	592	5	of	of	IN
40318	592	6	paracasein	paracasein	NN
40318	592	7	have	have	VBP
40318	592	8	received	receive	VBN
40318	592	9	considerable	considerable	JJ
40318	592	10	attention	attention	NN
40318	592	11	.	.	.
40318	593	1	(	(	-LRB-
40318	593	2	See	see	VB
40318	593	3	Loevenhart	Loevenhart	NNP
40318	593	4	,	,	,
40318	593	5	1904	1904	CD
40318	593	6	;	;	:
40318	593	7	Kikkoji	Kikkoji	NNP
40318	593	8	,	,	,
40318	593	9	1909	1909	CD
40318	593	10	;	;	:
40318	593	11	Van	Van	NNP
40318	593	12	Slyke	Slyke	NNP
40318	593	13	and	and	CC
40318	593	14	Bosworth	Bosworth	NNP
40318	593	15	,	,	,
40318	593	16	1912	1912	CD
40318	593	17	.	.	.
40318	593	18	)	)	-RRB-
40318	594	1	It	-PRON-	PRP
40318	594	2	is	be	VBZ
40318	594	3	more	more	RBR
40318	594	4	readily	readily	RB
40318	594	5	digested	digest	VBN
40318	594	6	by	by	IN
40318	594	7	pepsin	pepsin	JJ
40318	594	8	-	-	HYPH
40318	594	9	hydrochloric	hydrochloric	JJ
40318	594	10	acid	acid	NN
40318	594	11	than	than	IN
40318	594	12	is	be	VBZ
40318	594	13	casein	casein	NNP
40318	594	14	(	(	-LRB-
40318	594	15	Hosl	Hosl	NNP
40318	594	16	,	,	,
40318	594	17	1910	1910	CD
40318	594	18	)	)	-RRB-
40318	594	19	.	.	.
40318	595	1	+53	+53	NFP
40318	595	2	.	.	.
40318	596	1	Duclaux	Duclaux	NNP
40318	596	2	theory.+--Duclaux	theory.+--Duclaux	''
40318	596	3	(	(	-LRB-
40318	596	4	1884	1884	CD
40318	596	5	)	)	-RRB-
40318	596	6	and	and	CC
40318	596	7	Loevenhart	Loevenhart	NNP
40318	596	8	(	(	-LRB-
40318	596	9	1904	1904	CD
40318	596	10	)	)	-RRB-
40318	596	11	and	and	CC
40318	596	12	others	other	NNS
40318	596	13	do	do	VBP
40318	596	14	not	not	RB
40318	596	15	accept	accept	VB
40318	596	16	Hammarsten	Hammarsten	NNP
40318	596	17	's	's	POS
40318	596	18	theory	theory	NN
40318	596	19	;	;	:
40318	596	20	but	but	CC
40318	596	21	to	to	IN
40318	596	22	most	most	JJS
40318	596	23	workers	worker	NNS
40318	596	24	it	-PRON-	PRP
40318	596	25	seems	seem	VBZ
40318	596	26	probable	probable	JJ
40318	596	27	,	,	,
40318	596	28	at	at	IN
40318	596	29	least	least	JJS
40318	596	30	,	,	,
40318	596	31	that	that	IN
40318	596	32	the	the	DT
40318	596	33	action	action	NN
40318	596	34	of	of	IN
40318	596	35	the	the	DT
40318	596	36	rennin	rennin	NN
40318	596	37	is	be	VBZ
40318	596	38	to	to	TO
40318	596	39	cause	cause	VB
40318	596	40	a	a	DT
40318	596	41	cleavage	cleavage	NN
40318	596	42	of	of	IN
40318	596	43	casein	casein	NNP
40318	596	44	with	with	IN
40318	596	45	formation	formation	NN
40318	596	46	of	of	IN
40318	596	47	paracasein	paracasein	NN
40318	596	48	.	.	.
40318	597	1	However	however	RB
40318	597	2	,	,	,
40318	597	3	the	the	DT
40318	597	4	chemical	chemical	NN
40318	597	5	and	and	CC
40318	597	6	physical	physical	JJ
40318	597	7	differences	difference	NNS
40318	597	8	observed	observe	VBN
40318	597	9	between	between	IN
40318	597	10	casein	casein	NNP
40318	597	11	and	and	CC
40318	597	12	paracasein	paracasein	NN
40318	597	13	appear	appear	VBP
40318	597	14	to	to	TO
40318	597	15	be	be	VB
40318	597	16	so	so	RB
40318	597	17	slight	slight	JJ
40318	597	18	that	that	IN
40318	597	19	Loevenhart	Loevenhart	NNP
40318	597	20	and	and	CC
40318	597	21	some	some	DT
40318	597	22	others	other	NNS
40318	597	23	think	think	VBP
40318	597	24	that	that	IN
40318	597	25	they	-PRON-	PRP
40318	597	26	are	be	VBP
40318	597	27	only	only	RB
40318	597	28	physical	physical	JJ
40318	597	29	,	,	,
40318	597	30	perhaps	perhaps	RB
40318	597	31	differences	difference	NNS
40318	597	32	in	in	IN
40318	597	33	the	the	DT
40318	597	34	size	size	NN
40318	597	35	of	of	IN
40318	597	36	the	the	DT
40318	597	37	colloid	colloid	NN
40318	597	38	or	or	CC
40318	597	39	solution	solution	NN
40318	597	40	aggregates	aggregate	NNS
40318	597	41	.	.	.
40318	598	1	Loevenhart	loevenhart	NN
40318	598	2	conceives	conceive	NNS
40318	598	3	of	of	IN
40318	598	4	a	a	DT
40318	598	5	large	large	JJ
40318	598	6	part	part	NN
40318	598	7	of	of	IN
40318	598	8	the	the	DT
40318	598	9	work	work	NN
40318	598	10	of	of	IN
40318	598	11	the	the	DT
40318	598	12	rennet	rennet	NN
40318	598	13	(	(	-LRB-
40318	598	14	or	or	CC
40318	598	15	of	of	IN
40318	598	16	the	the	DT
40318	598	17	acid	acid	NN
40318	598	18	,	,	,
40318	598	19	in	in	IN
40318	598	20	acid	acid	NN
40318	598	21	and	and	CC
40318	598	22	heat	heat	NN
40318	598	23	coagulation	coagulation	NN
40318	598	24	)	)	-RRB-
40318	598	25	as	as	IN
40318	598	26	being	be	VBG
40318	598	27	a	a	DT
40318	598	28	freeing	freeing	NN
40318	598	29	of	of	IN
40318	598	30	the	the	DT
40318	598	31	calcium	calcium	NN
40318	598	32	to	to	TO
40318	598	33	make	make	VB
40318	598	34	it	-PRON-	PRP
40318	598	35	available	available	JJ
40318	598	36	for	for	IN
40318	598	37	precipitation	precipitation	NN
40318	598	38	.	.	.
40318	599	1	Some	some	DT
40318	599	2	think	think	VBP
40318	599	3	that	that	IN
40318	599	4	the	the	DT
40318	599	5	aggregates	aggregate	NNS
40318	599	6	of	of	IN
40318	599	7	paracasein	paracasein	NNS
40318	599	8	are	be	VBP
40318	599	9	larger	large	JJR
40318	599	10	than	than	IN
40318	599	11	those	those	DT
40318	599	12	of	of	IN
40318	599	13	casein	casein	NNP
40318	599	14	,	,	,
40318	599	15	but	but	CC
40318	599	16	there	there	EX
40318	599	17	is	be	VBZ
40318	599	18	more	more	JJR
40318	599	19	evidence	evidence	NN
40318	599	20	of	of	IN
40318	599	21	their	-PRON-	PRP$
40318	599	22	being	be	VBG
40318	599	23	smaller	small	JJR
40318	599	24	,	,	,
40318	599	25	which	which	WDT
40318	599	26	idea	idea	NN
40318	599	27	corresponds	correspond	VBZ
40318	599	28	with	with	IN
40318	599	29	the	the	DT
40318	599	30	findings	finding	NNS
40318	599	31	of	of	IN
40318	599	32	Bosworth	Bosworth	NNP
40318	599	33	,	,	,
40318	599	34	though	though	IN
40318	599	35	he	-PRON-	PRP
40318	599	36	looks	look	VBZ
40318	599	37	on	on	IN
40318	599	38	the	the	DT
40318	599	39	change	change	NN
40318	599	40	as	as	IN
40318	599	41	a	a	DT
40318	599	42	true	true	JJ
40318	599	43	cleavage	cleavage	NN
40318	599	44	.	.	.
40318	600	1	+54	+54	NFP
40318	600	2	.	.	.
40318	601	1	Bang	Bang	NNP
40318	601	2	's	's	POS
40318	601	3	theory.+--Another	theory.+--Another	''
40318	601	4	description	description	NN
40318	601	5	of	of	IN
40318	601	6	the	the	DT
40318	601	7	precipitation	precipitation	NN
40318	601	8	is	be	VBZ
40318	601	9	given	give	VBN
40318	601	10	by	by	IN
40318	601	11	Bang	Bang	NNP
40318	601	12	(	(	-LRB-
40318	601	13	1911	1911	CD
40318	601	14	)	)	-RRB-
40318	601	15	,	,	,
40318	601	16	who	who	WP
40318	601	17	studied	study	VBD
40318	601	18	the	the	DT
40318	601	19	progress	progress	NN
40318	601	20	of	of	IN
40318	601	21	the	the	DT
40318	601	22	coagulation	coagulation	NN
40318	601	23	process	process	NN
40318	601	24	by	by	IN
40318	601	25	means	mean	NNS
40318	601	26	of	of	IN
40318	601	27	interruptions	interruption	NNS
40318	601	28	at	at	IN
40318	601	29	definite	definite	JJ
40318	601	30	intervals	interval	NNS
40318	601	31	.	.	.
40318	602	1	His	-PRON-	PRP$
40318	602	2	observations	observation	NNS
40318	602	3	confirm	confirm	VBP
40318	602	4	the	the	DT
40318	602	5	idea	idea	NN
40318	602	6	that	that	WDT
40318	602	7	rennin	rennin	VBD
40318	602	8	causes	cause	VBZ
40318	602	9	the	the	DT
40318	602	10	formation	formation	NN
40318	602	11	of	of	IN
40318	602	12	paracasein	paracasein	NN
40318	602	13	,	,	,
40318	602	14	and	and	CC
40318	602	15	that	that	IN
40318	602	16	the	the	DT
40318	602	17	calcium	calcium	NN
40318	602	18	salt	salt	NN
40318	602	19	serves	serve	VBZ
40318	602	20	only	only	RB
40318	602	21	for	for	IN
40318	602	22	the	the	DT
40318	602	23	precipitation	precipitation	NN
40318	602	24	of	of	IN
40318	602	25	the	the	DT
40318	602	26	paracasein	paracasein	NN
40318	602	27	;	;	:
40318	602	28	the	the	DT
40318	602	29	rennin	rennin	NN
40318	602	30	has	have	VBZ
40318	602	31	to	to	TO
40318	602	32	do	do	VB
40318	602	33	also	also	RB
40318	602	34	with	with	IN
40318	602	35	the	the	DT
40318	602	36	mobilizing	mobilizing	NN
40318	602	37	of	of	IN
40318	602	38	lime	lime	NN
40318	602	39	salts	salt	NNS
40318	602	40	.	.	.
40318	603	1	According	accord	VBG
40318	603	2	to	to	IN
40318	603	3	Bang	Bang	NNP
40318	603	4	,	,	,
40318	603	5	before	before	IN
40318	603	6	coagulation	coagulation	NN
40318	603	7	occurs	occur	VBZ
40318	603	8	,	,	,
40318	603	9	paracaseins	paracasein	NNS
40318	603	10	with	with	IN
40318	603	11	constantly	constantly	RB
40318	603	12	greater	great	JJR
40318	603	13	affinity	affinity	NN
40318	603	14	for	for	IN
40318	603	15	calcium	calcium	NN
40318	603	16	phosphate	phosphate	NN
40318	603	17	are	be	VBP
40318	603	18	produced	produce	VBN
40318	603	19	.	.	.
40318	604	1	These	these	DT
40318	604	2	take	take	VBP
40318	604	3	up	up	RP
40318	604	4	increasing	increase	VBG
40318	604	5	amounts	amount	NNS
40318	604	6	of	of	IN
40318	604	7	calcium	calcium	NN
40318	604	8	phosphate	phosphate	NN
40318	604	9	,	,	,
40318	604	10	until	until	IN
40318	604	11	finally	finally	RB
40318	604	12	the	the	DT
40318	604	13	combination	combination	NN
40318	604	14	formed	form	VBN
40318	604	15	can	can	MD
40318	604	16	no	no	RB
40318	604	17	longer	long	RBR
40318	604	18	remain	remain	VB
40318	604	19	in	in	IN
40318	604	20	solution	solution	NN
40318	604	21	.	.	.
40318	605	1	+55	+55	XX
40318	605	2	.	.	.
40318	606	1	Bosworth	Bosworth	NNP
40318	606	2	's	's	POS
40318	606	3	theory.+--By	theory.+--By	NNP
40318	606	4	a	a	DT
40318	606	5	very	very	RB
40318	606	6	recent	recent	JJ
40318	606	7	work	work	NN
40318	606	8	of	of	IN
40318	606	9	L.	L.	NNP
40318	606	10	L.	L.	NNP
40318	606	11	Van	Van	NNP
40318	606	12	Slyke	Slyke	NNP
40318	606	13	and	and	CC
40318	606	14	A.	A.	NNP
40318	606	15	W.	W.	NNP
40318	606	16	Bosworth	Bosworth	NNP
40318	606	17	(	(	-LRB-
40318	606	18	Van	Van	NNP
40318	606	19	Slyke	Slyke	NNP
40318	606	20	and	and	CC
40318	606	21	Bosworth	Bosworth	NNP
40318	606	22	,	,	,
40318	606	23	1912	1912	CD
40318	606	24	,	,	,
40318	606	25	1913	1913	CD
40318	606	26	;	;	:
40318	606	27	and	and	CC
40318	606	28	Bosworth	Bosworth	NNP
40318	606	29	and	and	CC
40318	606	30	Van	Van	NNP
40318	606	31	Slyke	Slyke	NNP
40318	606	32	,	,	,
40318	606	33	1913	1913	CD
40318	606	34	)	)	-RRB-
40318	606	35	,	,	,
40318	606	36	in	in	IN
40318	606	37	which	which	WDT
40318	606	38	ash	ash	NN
40318	606	39	-	-	HYPH
40318	606	40	free	free	JJ
40318	606	41	casein	casein	NN
40318	606	42	and	and	CC
40318	606	43	paracasein	paracasein	NN
40318	606	44	were	be	VBD
40318	606	45	compared	compare	VBN
40318	606	46	as	as	IN
40318	606	47	to	to	IN
40318	606	48	their	-PRON-	PRP$
40318	606	49	elementary	elementary	JJ
40318	606	50	composition	composition	NN
40318	606	51	,	,	,
40318	606	52	and	and	CC
40318	606	53	as	as	IN
40318	606	54	to	to	IN
40318	606	55	the	the	DT
40318	606	56	salts	salt	NNS
40318	606	57	they	-PRON-	PRP
40318	606	58	form	form	VBP
40318	606	59	with	with	IN
40318	606	60	bases	basis	NNS
40318	606	61	,	,	,
40318	606	62	and	and	CC
40318	606	63	the	the	DT
40318	606	64	properties	property	NNS
40318	606	65	of	of	IN
40318	606	66	these	these	DT
40318	606	67	salts	salt	NNS
40318	606	68	,	,	,
40318	606	69	it	-PRON-	PRP
40318	606	70	is	be	VBZ
40318	606	71	indicated	indicate	VBN
40318	606	72	that	that	IN
40318	606	73	the	the	DT
40318	606	74	two	two	CD
40318	606	75	compounds	compound	NNS
40318	606	76	are	be	VBP
40318	606	77	alike	alike	RB
40318	606	78	in	in	IN
40318	606	79	percentage	percentage	NN
40318	606	80	composition	composition	NN
40318	606	81	and	and	CC
40318	606	82	in	in	IN
40318	606	83	combining	combine	VBG
40318	606	84	equivalent	equivalent	NN
40318	606	85	,	,	,
40318	606	86	the	the	DT
40318	606	87	paracasein	paracasein	NN
40318	606	88	molecule	molecule	NN
40318	606	89	being	be	VBG
40318	606	90	one	one	CD
40318	606	91	-	-	HYPH
40318	606	92	half	half	NN
40318	606	93	of	of	IN
40318	606	94	the	the	DT
40318	606	95	casein	casein	NNP
40318	606	96	molecule	molecule	VBP
40318	606	97	.	.	.
40318	607	1	Moreover	moreover	RB
40318	607	2	,	,	,
40318	607	3	Bosworth	Bosworth	NNP
40318	607	4	(	(	-LRB-
40318	607	5	1913	1913	CD
40318	607	6	)	)	-RRB-
40318	607	7	has	have	VBZ
40318	607	8	shown	show	VBN
40318	607	9	that	that	IN
40318	607	10	,	,	,
40318	607	11	if	if	IN
40318	607	12	the	the	DT
40318	607	13	rennin	rennin	NN
40318	607	14	cleavage	cleavage	NN
40318	607	15	be	be	VB
40318	607	16	carried	carry	VBN
40318	607	17	out	out	RP
40318	607	18	under	under	IN
40318	607	19	conditions	condition	NNS
40318	607	20	which	which	WDT
40318	607	21	avoid	avoid	VBP
40318	607	22	autohydrolysis	autohydrolysis	NN
40318	607	23	,	,	,
40318	607	24	no	no	DT
40318	607	25	other	other	JJ
40318	607	26	protein	protein	NN
40318	607	27	is	be	VBZ
40318	607	28	formed	form	VBN
40318	607	29	;	;	:
40318	607	30	also	also	RB
40318	607	31	that	that	IN
40318	607	32	,	,	,
40318	607	33	if	if	IN
40318	607	34	the	the	DT
40318	607	35	calcium	calcium	NN
40318	607	36	caseinate	caseinate	NN
40318	607	37	present	present	NN
40318	607	38	be	be	VB
40318	607	39	one	one	CD
40318	607	40	containing	contain	VBG
40318	607	41	four	four	CD
40318	607	42	equivalents	equivalent	NNS
40318	607	43	of	of	IN
40318	607	44	calcium	calcium	NN
40318	607	45	,	,	,
40318	607	46	the	the	DT
40318	607	47	paracaseinate	paracaseinate	NN
40318	607	48	does	do	VBZ
40318	607	49	not	not	RB
40318	607	50	precipitate	precipitate	VB
40318	607	51	,	,	,
40318	607	52	save	save	VB
40318	607	53	in	in	IN
40318	607	54	the	the	DT
40318	607	55	presence	presence	NN
40318	607	56	of	of	IN
40318	607	57	a	a	DT
40318	607	58	soluble	soluble	JJ
40318	607	59	calcium	calcium	NN
40318	607	60	salt	salt	NN
40318	607	61	,	,	,
40318	607	62	while	while	IN
40318	607	63	,	,	,
40318	607	64	if	if	IN
40318	607	65	the	the	DT
40318	607	66	calcium	calcium	NN
40318	607	67	caseinate	caseinate	NN
40318	607	68	be	be	VB
40318	607	69	one	one	CD
40318	607	70	of	of	IN
40318	607	71	two	two	CD
40318	607	72	equivalents	equivalent	NNS
40318	607	73	of	of	IN
40318	607	74	base	base	NN
40318	607	75	,	,	,
40318	607	76	rennin	rennin	NNP
40318	607	77	does	do	VBZ
40318	607	78	cause	cause	VB
40318	607	79	immediate	immediate	JJ
40318	607	80	coagulation	coagulation	NN
40318	607	81	.	.	.
40318	608	1	Bosworth	Bosworth	NNP
40318	608	2	concludes	conclude	VBZ
40318	608	3	that	that	IN
40318	608	4	the	the	DT
40318	608	5	rennin	rennin	JJ
40318	608	6	action	action	NN
40318	608	7	is	be	VBZ
40318	608	8	a	a	DT
40318	608	9	cleavage	cleavage	NN
40318	608	10	(	(	-LRB-
40318	608	11	probably	probably	RB
40318	608	12	hydrolytic	hydrolytic	JJ
40318	608	13	)	)	-RRB-
40318	608	14	of	of	IN
40318	608	15	a	a	DT
40318	608	16	molecule	molecule	NN
40318	608	17	of	of	IN
40318	608	18	caseinate	caseinate	NN
40318	608	19	into	into	IN
40318	608	20	two	two	CD
40318	608	21	molecules	molecule	NNS
40318	608	22	of	of	IN
40318	608	23	paracaseinate	paracaseinate	NN
40318	608	24	,	,	,
40318	608	25	the	the	DT
40318	608	26	coagulation	coagulation	NN
40318	608	27	being	be	VBG
40318	608	28	a	a	DT
40318	608	29	secondary	secondary	JJ
40318	608	30	effect	effect	NN
40318	608	31	due	due	IN
40318	608	32	to	to	IN
40318	608	33	a	a	DT
40318	608	34	change	change	NN
40318	608	35	in	in	IN
40318	608	36	solubilities	solubility	NNS
40318	608	37	,	,	,
40318	608	38	dicalcium	dicalcium	NN
40318	608	39	paracaseinate	paracaseinate	NN
40318	608	40	being	be	VBG
40318	608	41	soluble	soluble	JJ
40318	608	42	in	in	IN
40318	608	43	pure	pure	JJ
40318	608	44	water	water	NN
40318	608	45	but	but	CC
40318	608	46	not	not	RB
40318	608	47	in	in	IN
40318	608	48	water	water	NN
40318	608	49	containing	contain	VBG
40318	608	50	more	more	JJR
40318	608	51	than	than	IN
40318	608	52	a	a	DT
40318	608	53	trace	trace	NN
40318	608	54	of	of	IN
40318	608	55	calcium	calcium	NN
40318	608	56	salt	salt	NN
40318	608	57	,	,	,
40318	608	58	and	and	CC
40318	608	59	the	the	DT
40318	608	60	monocalcium	monocalcium	NN
40318	608	61	caseinate	caseinate	NN
40318	608	62	being	be	VBG
40318	608	63	insoluble	insoluble	JJ
40318	608	64	in	in	IN
40318	608	65	water	water	NN
40318	608	66	.	.	.
40318	609	1	The	the	DT
40318	609	2	alkali	alkali	JJ
40318	609	3	paracaseinates	paracaseinate	NNS
40318	609	4	,	,	,
40318	609	5	as	as	RB
40318	609	6	well	well	RB
40318	609	7	as	as	IN
40318	609	8	caseinates	caseinate	NNS
40318	609	9	,	,	,
40318	609	10	are	be	VBP
40318	609	11	soluble	soluble	JJ
40318	609	12	.	.	.
40318	610	1	This	this	DT
40318	610	2	explanation	explanation	NN
40318	610	3	seems	seem	VBZ
40318	610	4	to	to	TO
40318	610	5	promise	promise	VB
40318	610	6	to	to	TO
40318	610	7	harmonize	harmonize	VB
40318	610	8	the	the	DT
40318	610	9	observations	observation	NNS
40318	610	10	with	with	IN
40318	610	11	regard	regard	NN
40318	610	12	to	to	IN
40318	610	13	acidity	acidity	NN
40318	610	14	and	and	CC
40318	610	15	the	the	DT
40318	610	16	effects	effect	NNS
40318	610	17	of	of	IN
40318	610	18	the	the	DT
40318	610	19	presence	presence	NN
40318	610	20	of	of	IN
40318	610	21	soluble	soluble	JJ
40318	610	22	salts	salt	NNS
40318	610	23	.	.	.
40318	611	1	This	this	DT
40318	611	2	theory	theory	NN
40318	611	3	represents	represent	VBZ
40318	611	4	,	,	,
40318	611	5	therefore	therefore	RB
40318	611	6	,	,	,
40318	611	7	many	many	JJ
40318	611	8	years	year	NNS
40318	611	9	of	of	IN
40318	611	10	continuous	continuous	JJ
40318	611	11	work	work	NN
40318	611	12	at	at	IN
40318	611	13	the	the	DT
40318	611	14	New	New	NNP
40318	611	15	York	York	NNP
40318	611	16	Experiment	Experiment	NNP
40318	611	17	Station	Station	NNP
40318	611	18	centered	center	VBD
40318	611	19	primarily	primarily	RB
40318	611	20	on	on	IN
40318	611	21	American	American	NNP
40318	611	22	Cheddar	Cheddar	NNP
40318	611	23	cheese	cheese	NN
40318	611	24	.	.	.
40318	612	1	Disputed	dispute	VBN
40318	612	2	points	point	NNS
40318	612	3	remain	remain	VBP
40318	612	4	for	for	IN
40318	612	5	further	further	JJ
40318	612	6	study	study	NN
40318	612	7	but	but	CC
40318	612	8	these	these	DT
40318	612	9	workers	worker	NNS
40318	612	10	have	have	VBP
40318	612	11	contributed	contribute	VBN
40318	612	12	much	much	RB
40318	612	13	toward	toward	IN
40318	612	14	a	a	DT
40318	612	15	clear	clear	JJ
40318	612	16	description	description	NN
40318	612	17	of	of	IN
40318	612	18	the	the	DT
40318	612	19	chemical	chemical	NN
40318	612	20	constitution	constitution	NN
40318	612	21	of	of	IN
40318	612	22	casein	casein	NNP
40318	612	23	as	as	IN
40318	612	24	affected	affect	VBN
40318	612	25	by	by	IN
40318	612	26	rennet	rennet	NN
40318	612	27	action	action	NN
40318	612	28	and	and	CC
40318	612	29	bacterial	bacterial	JJ
40318	612	30	activity	activity	NN
40318	612	31	.	.	.
40318	613	1	The	the	DT
40318	613	2	investigations	investigation	NNS
40318	613	3	of	of	IN
40318	613	4	these	these	DT
40318	613	5	authors	author	NNS
40318	613	6	and	and	CC
40318	613	7	of	of	IN
40318	613	8	Hart	Hart	NNP
40318	613	9	with	with	IN
40318	613	10	regard	regard	NN
40318	613	11	to	to	IN
40318	613	12	the	the	DT
40318	613	13	changes	change	NNS
40318	613	14	which	which	WDT
40318	613	15	the	the	DT
40318	613	16	paracasein	paracasein	NN
40318	613	17	,	,	,
40318	613	18	the	the	DT
40318	613	19	calcium	calcium	NN
40318	613	20	and	and	CC
40318	613	21	the	the	DT
40318	613	22	phosphorus	phosphorus	NN
40318	613	23	undergo	undergo	VBP
40318	613	24	during	during	IN
40318	613	25	the	the	DT
40318	613	26	ripening	ripening	NN
40318	613	27	of	of	IN
40318	613	28	cheese	cheese	NN
40318	613	29	(	(	-LRB-
40318	613	30	Van	Van	NNP
40318	613	31	Slyke	Slyke	NNP
40318	613	32	and	and	CC
40318	613	33	Hart	Hart	NNP
40318	613	34	,	,	,
40318	613	35	1902	1902	CD
40318	613	36	,	,	,
40318	613	37	1905	1905	CD
40318	613	38	;	;	:
40318	613	39	Van	Van	NNP
40318	613	40	Slyke	Slyke	NNP
40318	613	41	and	and	CC
40318	613	42	Bosworth	Bosworth	NNP
40318	613	43	,	,	,
40318	613	44	1907	1907	CD
40318	613	45	,	,	,
40318	613	46	1913	1913	CD
40318	613	47	;	;	:
40318	613	48	Bosworth	Bosworth	NNP
40318	613	49	,	,	,
40318	613	50	1907	1907	CD
40318	613	51	)	)	-RRB-
40318	613	52	contributed	contribute	VBD
40318	613	53	to	to	IN
40318	613	54	this	this	DT
40318	613	55	interpretation	interpretation	NN
40318	613	56	.	.	.
40318	614	1	BANG	BANG	NNP
40318	614	2	,	,	,
40318	614	3	IVAR	IVAR	NNP
40318	614	4	,	,	,
40318	614	5	Ueber	Ueber	NNP
40318	614	6	die	die	VBP
40318	614	7	chemische	chemische	NN
40318	614	8	Vorgang	Vorgang	NNP
40318	614	9	bei	bei	NNP
40318	614	10	der	der	VBP
40318	614	11	Milchgerinnung	Milchgerinnung	NNP
40318	614	12	durch	durch	NN
40318	614	13	Lab	Lab	NNP
40318	614	14	,	,	,
40318	614	15	Skand	Skand	NNP
40318	614	16	.	.	.
40318	615	1	Arch	arch	UH
40318	615	2	.	.	.
40318	616	1	Physiol	Physiol	NNP
40318	616	2	.	.	.
40318	617	1	25	25	CD
40318	617	2	,	,	,
40318	617	3	pages	page	VBZ
40318	617	4	105	105	CD
40318	617	5	-	-	SYM
40318	617	6	144	144	CD
40318	617	7	;	;	:
40318	617	8	through	through	IN
40318	617	9	Jahresb	Jahresb	NNP
40318	617	10	.	.	.
40318	618	1	u.	u.	NNP
40318	618	2	d.	d.	NNP
40318	618	3	Fortsch	Fortsch	NNP
40318	618	4	.	.	.
40318	619	1	d.	d.	NNP
40318	619	2	Thierchem	Thierchem	NNP
40318	619	3	.	.	.
40318	620	1	41	41	CD
40318	620	2	,	,	,
40318	620	3	pages	page	VBZ
40318	620	4	221	221	CD
40318	620	5	-	-	SYM
40318	620	6	222	222	CD
40318	620	7	,	,	,
40318	620	8	1911	1911	CD
40318	620	9	.	.	.
40318	621	1	BOSWORTH	BOSWORTH	NNP
40318	621	2	,	,	,
40318	621	3	A.	a.	NN
40318	621	4	W.	W.	NNP
40318	621	5	,	,	,
40318	621	6	The	the	DT
40318	621	7	action	action	NN
40318	621	8	of	of	IN
40318	621	9	rennin	rennin	NN
40318	621	10	on	on	IN
40318	621	11	casein	casein	NNP
40318	621	12	,	,	,
40318	621	13	N.	N.	NNP
40318	621	14	Y.	Y.	NNP
40318	621	15	Exp	Exp	NNP
40318	621	16	.	.	.
40318	622	1	Sta	Sta	NNP
40318	622	2	.	.	.
40318	623	1	Tech	Tech	NNP
40318	623	2	.	.	.
40318	624	1	Bul	Bul	NNP
40318	624	2	.	.	.
40318	625	1	31	31	CD
40318	625	2	,	,	,
40318	625	3	1913	1913	CD
40318	625	4	.	.	.
40318	626	1	BOSWORTH	BOSWORTH	NNP
40318	626	2	,	,	,
40318	626	3	A.	a.	NN
40318	626	4	W.	W.	NNP
40318	626	5	,	,	,
40318	626	6	Chemical	Chemical	NNP
40318	626	7	studies	study	NNS
40318	626	8	of	of	IN
40318	626	9	Camembert	Camembert	NNP
40318	626	10	cheese	cheese	NN
40318	626	11	,	,	,
40318	626	12	N.	N.	NNP
40318	626	13	Y.	Y.	NNP
40318	626	14	Exp	Exp	NNP
40318	626	15	.	.	.
40318	627	1	Sta	Sta	NNP
40318	627	2	.	.	.
40318	628	1	Tech	Tech	NNP
40318	628	2	.	.	.
40318	629	1	Bul	Bul	NNP
40318	629	2	.	.	.
40318	630	1	5	5	CD
40318	630	2	,	,	,
40318	630	3	1907	1907	CD
40318	630	4	.	.	.
40318	631	1	BOSWORTH	BOSWORTH	NNP
40318	631	2	,	,	,
40318	631	3	A.	a.	NN
40318	631	4	W.	W.	NNP
40318	631	5	,	,	,
40318	631	6	and	and	CC
40318	631	7	L.	L.	NNP
40318	631	8	L.	L.	NNP
40318	631	9	VAN	VAN	NNP
40318	631	10	SLYKE	SLYKE	NNP
40318	631	11	,	,	,
40318	631	12	Preparation	Preparation	NNP
40318	631	13	and	and	CC
40318	631	14	composition	composition	NN
40318	631	15	of	of	IN
40318	631	16	basic	basic	JJ
40318	631	17	calcium	calcium	NN
40318	631	18	caseinate	caseinate	NN
40318	631	19	and	and	CC
40318	631	20	paracaseinate	paracaseinate	JJ
40318	631	21	,	,	,
40318	631	22	Jour	Jour	NNP
40318	631	23	.	.	.
40318	632	1	Biol	Biol	NNP
40318	632	2	.	.	.
40318	633	1	Chem	Chem	NNP
40318	633	2	.	.	.
40318	634	1	Vol	Vol	NNP
40318	634	2	.	.	.
40318	635	1	14	14	CD
40318	635	2	,	,	,
40318	635	3	pages	page	VBZ
40318	635	4	207	207	CD
40318	635	5	-	-	HYPH
40318	635	6	210	210	CD
40318	635	7	,	,	,
40318	635	8	1913	1913	CD
40318	635	9	.	.	.
40318	636	1	DUCLAUX	DUCLAUX	NNP
40318	636	2	,	,	,
40318	636	3	ÉMILE	ÉMILE	NNP
40318	636	4	,	,	,
40318	636	5	Action	Action	NNP
40318	636	6	de	de	IN
40318	636	7	la	la	FW
40318	636	8	présure	présure	NN
40318	636	9	sur	sur	FW
40318	636	10	le	le	NNP
40318	636	11	lait	lait	NNP
40318	636	12	,	,	,
40318	636	13	Compt	Compt	NNP
40318	636	14	.	.	.
40318	637	1	Rend	rend	VB
40318	637	2	.	.	.
40318	638	1	Acad	Acad	NNS
40318	638	2	.	.	.
40318	639	1	Sci	Sci	NNP
40318	639	2	.	.	.
40318	640	1	98	98	CD
40318	640	2	,	,	,
40318	640	3	pages	page	VBZ
40318	640	4	526	526	CD
40318	640	5	-	-	SYM
40318	640	6	528	528	CD
40318	640	7	,	,	,
40318	640	8	1884	1884	CD
40318	640	9	.	.	.
40318	641	1	HAMMARSTEN	HAMMARSTEN	NNP
40318	641	2	,	,	,
40318	641	3	OLOF	OLOF	NNP
40318	641	4	,	,	,
40318	641	5	Zur	Zur	NNP
40318	641	6	Kenntnis	Kenntnis	NNP
40318	641	7	des	des	FW
40318	641	8	Caseins	Caseins	NNP
40318	641	9	und	und	VBP
40318	641	10	der	der	NN
40318	641	11	Wirkung	Wirkung	NNP
40318	641	12	des	des	FW
40318	641	13	Labfermentes	Labfermentes	NNP
40318	641	14	,	,	,
40318	641	15	Nova	Nova	NNP
40318	641	16	.	.	.
40318	642	1	Acta	Acta	NNP
40318	642	2	Regiae	Regiae	NNP
40318	642	3	Soc	Soc	NNP
40318	642	4	.	.	.
40318	643	1	Sci	Sci	NNP
40318	643	2	.	.	.
40318	644	1	Upsaliensis	upsaliensis	JJ
40318	644	2	in	in	IN
40318	644	3	Memoriam	Memoriam	NNP
40318	644	4	Quattuor	Quattuor	NNP
40318	644	5	Saec	Saec	NNP
40318	644	6	.	.	.
40318	645	1	ab	ab	NNP
40318	645	2	Univ	Univ	NNP
40318	645	3	.	.	NNP
40318	645	4	,	,	,
40318	645	5	Upsaliensi	Upsaliensi	NNP
40318	645	6	Peractorum	Peractorum	NNP
40318	645	7	,	,	,
40318	645	8	1877	1877	CD
40318	645	9	.	.	.
40318	646	1	HAMMARSTEN	HAMMARSTEN	NNP
40318	646	2	,	,	,
40318	646	3	OLOF	OLOF	NNP
40318	646	4	,	,	,
40318	646	5	Ueber	Ueber	NNP
40318	646	6	das	da	VBD
40318	646	7	Verhalten	Verhalten	NNP
40318	646	8	des	des	FW
40318	646	9	Paracaseins	Paracaseins	NNP
40318	646	10	zu	zu	NFP
40318	646	11	dem	dem	JJ
40318	646	12	Labenzyme	Labenzyme	NNS
40318	646	13	,	,	,
40318	646	14	Zeit	Zeit	NNP
40318	646	15	.	.	.
40318	647	1	physiol	physiol	NNP
40318	647	2	.	.	.
40318	648	1	Chem	Chem	NNP
40318	648	2	.	.	.
40318	649	1	22	22	CD
40318	649	2	,	,	,
40318	649	3	pages	page	VBZ
40318	649	4	103	103	CD
40318	649	5	-	-	SYM
40318	649	6	126	126	CD
40318	649	7	,	,	,
40318	649	8	1896	1896	CD
40318	649	9	.	.	.
40318	650	1	HAMMARSTEN	HAMMARSTEN	NNP
40318	650	2	,	,	,
40318	650	3	OLOF	OLOF	NNP
40318	650	4	,	,	,
40318	650	5	A	a	DT
40318	650	6	text	text	NN
40318	650	7	book	book	NN
40318	650	8	of	of	IN
40318	650	9	physiological	physiological	JJ
40318	650	10	chemistry	chemistry	NN
40318	650	11	,	,	,
40318	650	12	from	from	IN
40318	650	13	the	the	DT
40318	650	14	author	author	NN
40318	650	15	's	's	POS
40318	650	16	7th	7th	JJ
40318	650	17	German	german	JJ
40318	650	18	edition	edition	NN
40318	650	19	,	,	,
40318	650	20	1911	1911	CD
40318	650	21	.	.	.
40318	651	1	HOSL	HOSL	NNP
40318	651	2	,	,	,
40318	651	3	J.	J.	NNP
40318	651	4	,	,	,
40318	651	5	Unterschiede	Unterschiede	NNP
40318	651	6	in	in	IN
40318	651	7	der	der	XX
40318	651	8	tryptischen	tryptischen	NNP
40318	651	9	und	und	VB
40318	651	10	peptischen	peptischen	RB
40318	651	11	Spaltung	Spaltung	NNP
40318	651	12	des	des	NNP
40318	651	13	Caseins	Caseins	NNP
40318	651	14	,	,	,
40318	651	15	Paracaseins	Paracaseins	NNP
40318	651	16	und	und	VBP
40318	651	17	des	des	NNP
40318	651	18	Paracaseinkalkes	Paracaseinkalkes	NNP
40318	651	19	aus	au	VBD
40318	651	20	Kuh-	Kuh-	NNP
40318	651	21	und	und	NN
40318	651	22	Ziegenmilch	Ziegenmilch	NNP
40318	651	23	,	,	,
40318	651	24	Inaug	Inaug	NNP
40318	651	25	.	.	.
40318	652	1	Diss	Diss	NNP
40318	652	2	.	.	.
40318	653	1	Bern	Bern	NNP
40318	653	2	.	.	.
40318	653	3	,	,	,
40318	653	4	31	31	CD
40318	653	5	pp	pp	NNP
40318	653	6	.	.	NNP
40318	653	7	,	,	,
40318	653	8	1910	1910	CD
40318	653	9	.	.	.
40318	654	1	KIKKOJI	KIKKOJI	NNP
40318	654	2	,	,	,
40318	654	3	T.	T.	NNP
40318	654	4	,	,	,
40318	654	5	Beitrage	Beitrage	NNP
40318	654	6	zur	zur	NN
40318	654	7	Kenntniss	Kenntniss	NNP
40318	654	8	des	des	NNP
40318	654	9	Caseins	Caseins	NNP
40318	654	10	und	und	VBP
40318	654	11	Paracaseins	Paracaseins	NNP
40318	654	12	,	,	,
40318	654	13	Zeit	Zeit	NNP
40318	654	14	.	.	.
40318	655	1	physiol	physiol	NNP
40318	655	2	.	.	.
40318	656	1	Chem	Chem	NNP
40318	656	2	.	.	.
40318	657	1	No	no	UH
40318	657	2	.	.	.
40318	658	1	61	61	CD
40318	658	2	,	,	,
40318	658	3	pages	page	VBZ
40318	658	4	130	130	CD
40318	658	5	-	-	SYM
40318	658	6	146	146	CD
40318	658	7	,	,	,
40318	658	8	1909	1909	CD
40318	658	9	.	.	.
40318	659	1	LINDET	LINDET	NNP
40318	659	2	,	,	,
40318	659	3	L.	L.	NNP
40318	659	4	,	,	,
40318	659	5	Solubilité	Solubilité	NNP
40318	659	6	des	des	NNP
40318	659	7	albuminoides	albuminoide	NNS
40318	659	8	du	du	NNP
40318	659	9	lait	lait	NNP
40318	659	10	dans	dan	NNS
40318	659	11	les	les	NNP
40318	659	12	éléments	élément	NNS
40318	659	13	du	du	NNP
40318	659	14	sérum	sérum	NNP
40318	659	15	;	;	:
40318	659	16	rétrogradation	rétrogradation	NNP
40318	659	17	de	de	IN
40318	659	18	leur	leur	IN
40318	659	19	solubilité	solubilité	NNP
40318	659	20	sous	sous	JJ
40318	659	21	l'influence	l'influence	NNP
40318	659	22	du	du	NNP
40318	659	23	chlorure	chlorure	NN
40318	659	24	,	,	,
40318	659	25	Bul	Bul	NNP
40318	659	26	.	.	.
40318	660	1	Soc	Soc	NNP
40318	660	2	.	.	.
40318	661	1	Chim	chim	UH
40318	661	2	.	.	.
40318	662	1	(	(	-LRB-
40318	662	2	ser	ser	NNP
40318	662	3	.	.	.
40318	663	1	4	4	LS
40318	663	2	)	)	-RRB-
40318	663	3	13	13	CD
40318	663	4	,	,	,
40318	663	5	pages	page	VBZ
40318	663	6	929	929	CD
40318	663	7	-	-	SYM
40318	663	8	935	935	CD
40318	663	9	.	.	.
40318	664	1	LINDET	LINDET	NNP
40318	664	2	,	,	,
40318	664	3	L.	L.	NNP
40318	664	4	,	,	,
40318	664	5	Sur	Sur	NNP
40318	664	6	les	les	NNP
40318	664	7	éléments	élément	NNS
40318	664	8	mineraux	mineraux	NNP
40318	664	9	contenus	contenus	NN
40318	664	10	dans	dan	NNS
40318	664	11	la	la	NNP
40318	664	12	caseine	caseine	NNP
40318	664	13	du	du	NNP
40318	664	14	lait	lait	NNP
40318	664	15	,	,	,
40318	664	16	Rep.	Rep.	NNP
40318	664	17	Eighth	Eighth	NNP
40318	664	18	Internat	Internat	NNP
40318	664	19	.	.	.
40318	665	1	Congr	congr	JJ
40318	665	2	.	.	.
40318	666	1	of	of	IN
40318	666	2	Applied	Applied	NNP
40318	666	3	Chem	Chem	NNP
40318	666	4	.	.	.
40318	667	1	19	19	CD
40318	667	2	,	,	,
40318	667	3	199	199	CD
40318	667	4	-	-	SYM
40318	667	5	207	207	CD
40318	667	6	,	,	,
40318	667	7	1912	1912	CD
40318	667	8	.	.	.
40318	668	1	LOEVENHART	LOEVENHART	NNP
40318	668	2	,	,	,
40318	668	3	A.	a.	NN
40318	668	4	S.	S.	NNP
40318	668	5	,	,	,
40318	668	6	Ueber	Ueber	NNP
40318	668	7	die	die	VBP
40318	668	8	Gerinnung	Gerinnung	NNP
40318	668	9	der	der	NN
40318	668	10	Milch	Milch	NNP
40318	668	11	,	,	,
40318	668	12	Zeit	Zeit	NNP
40318	668	13	.	.	.
40318	669	1	physiol	physiol	NNP
40318	669	2	.	.	.
40318	670	1	Chem	Chem	NNP
40318	670	2	.	.	.
40318	671	1	41	41	CD
40318	671	2	,	,	,
40318	671	3	pages	page	VBZ
40318	671	4	177	177	CD
40318	671	5	-	-	SYM
40318	671	6	205	205	CD
40318	671	7	,	,	,
40318	671	8	1904	1904	CD
40318	671	9	.	.	.
40318	672	1	PETRY	PETRY	NNP
40318	672	2	,	,	,
40318	672	3	EUGEN	EUGEN	NNP
40318	672	4	,	,	,
40318	672	5	Ueber	Ueber	NNP
40318	672	6	die	die	VBP
40318	672	7	Einwirkung	Einwirkung	NNP
40318	672	8	des	des	FW
40318	672	9	Labferments	Labferments	NNP
40318	672	10	auf	auf	NN
40318	672	11	Kasein	Kasein	NNP
40318	672	12	,	,	,
40318	672	13	Beitrage	Beitrage	NNP
40318	672	14	z.	z.	NNP
40318	672	15	Chem	Chem	NNP
40318	672	16	.	.	.
40318	673	1	Physiol	Physiol	NNP
40318	673	2	.	.	.
40318	674	1	u.	u.	NNP
40318	675	1	Path	path	NN
40318	675	2	.	.	.
40318	676	1	8	8	CD
40318	676	2	,	,	,
40318	676	3	pages	page	VBZ
40318	676	4	339	339	CD
40318	676	5	-	-	SYM
40318	676	6	364	364	CD
40318	676	7	,	,	,
40318	676	8	1906	1906	CD
40318	676	9	.	.	.
40318	677	1	ROBERTSON	ROBERTSON	NNP
40318	677	2	,	,	,
40318	677	3	T.	T.	NNP
40318	677	4	BRAILSFORD	BRAILSFORD	NNP
40318	677	5	,	,	,
40318	677	6	On	on	IN
40318	677	7	the	the	DT
40318	677	8	influence	influence	NN
40318	677	9	of	of	IN
40318	677	10	temperature	temperature	NN
40318	677	11	upon	upon	IN
40318	677	12	the	the	DT
40318	677	13	solubility	solubility	NN
40318	677	14	of	of	IN
40318	677	15	casein	casein	NNP
40318	677	16	in	in	IN
40318	677	17	alkaline	alkaline	NN
40318	677	18	solutions	solution	NNS
40318	677	19	,	,	,
40318	677	20	Jour	Jour	NNP
40318	677	21	.	.	.
40318	678	1	Biol	Biol	NNP
40318	678	2	.	.	.
40318	679	1	Chem	Chem	NNP
40318	679	2	.	.	.
40318	680	1	5	5	CD
40318	680	2	,	,	,
40318	680	3	pages	page	VBZ
40318	680	4	147	147	CD
40318	680	5	-	-	SYM
40318	680	6	154	154	CD
40318	680	7	,	,	,
40318	680	8	1908	1908	CD
40318	680	9	.	.	.
40318	681	1	SCHMIDT	schmidt	NN
40318	681	2	-	-	HYPH
40318	681	3	NIELSON	NIELSON	NNP
40318	681	4	,	,	,
40318	681	5	SIGVAL	SIGVAL	NNP
40318	681	6	,	,	,
40318	681	7	Zur	Zur	NNP
40318	681	8	Kenntnis	Kenntnis	NNP
40318	681	9	des	des	FW
40318	681	10	Kaseins	Kaseins	NNP
40318	681	11	und	und	RB
40318	681	12	der	der	NN
40318	681	13	Labgerinnung	Labgerinnung	NNP
40318	681	14	,	,	,
40318	681	15	Upsala	Upsala	NNP
40318	681	16	läkaref	läkaref	NNP
40318	681	17	.	.	.
40318	682	1	Förh	förh	UH
40318	682	2	.	.	.
40318	683	1	(	(	-LRB-
40318	683	2	N.	N.	NNP
40318	683	3	F.	F.	NNP
40318	683	4	)	)	-RRB-
40318	683	5	No	no	UH
40318	683	6	.	.	.
40318	684	1	11	11	CD
40318	684	2	,	,	,
40318	684	3	Suppl	Suppl	NNP
40318	684	4	.	.	.
40318	685	1	Hammarsten	hammarsten	VB
40318	685	2	Festschrift	Festschrift	NNP
40318	685	3	No	no	UH
40318	685	4	.	.	.
40318	686	1	XV	XV	NNP
40318	686	2	,	,	,
40318	686	3	1	1	CD
40318	686	4	-	-	SYM
40318	686	5	26	26	CD
40318	686	6	;	;	:
40318	686	7	through	through	IN
40318	686	8	Jahresb	Jahresb	NNP
40318	686	9	.	.	.
40318	687	1	u.	u.	NNP
40318	687	2	d.	d.	NNP
40318	687	3	Fortschr	Fortschr	NNP
40318	687	4	.	.	.
40318	688	1	d.	d.	NNP
40318	688	2	Thierchem	Thierchem	NNP
40318	688	3	.	.	.
40318	689	1	No	no	UH
40318	689	2	.	.	.
40318	690	1	36	36	CD
40318	690	2	,	,	,
40318	690	3	pages	page	VBZ
40318	690	4	255	255	CD
40318	690	5	-	-	SYM
40318	690	6	256	256	CD
40318	690	7	,	,	,
40318	690	8	1906	1906	CD
40318	690	9	.	.	.
40318	691	1	SPIRO	SPIRO	NNP
40318	691	2	,	,	,
40318	691	3	K.	K.	NNP
40318	691	4	,	,	,
40318	691	5	Beeinflussung	Beeinflussung	NNP
40318	691	6	und	und	VBP
40318	691	7	Natur	Natur	NNP
40318	691	8	des	des	NNP
40318	691	9	Labungsvorganges	Labungsvorganges	NNP
40318	691	10	,	,	,
40318	691	11	Beitrage	Beitrage	NNP
40318	691	12	z.	z.	NNP
40318	691	13	Chem	Chem	NNP
40318	691	14	.	.	.
40318	692	1	Physiol	Physiol	NNP
40318	692	2	.	.	.
40318	693	1	u.	u.	NNP
40318	694	1	Path	path	NN
40318	694	2	.	.	.
40318	695	1	8	8	CD
40318	695	2	,	,	,
40318	695	3	pages	page	VBZ
40318	695	4	365	365	CD
40318	695	5	-	-	SYM
40318	695	6	369	369	CD
40318	695	7	,	,	,
40318	695	8	1906	1906	CD
40318	695	9	.	.	.
40318	696	1	VAN	VAN	NNP
40318	696	2	DAM	DAM	NNP
40318	696	3	,	,	,
40318	696	4	W.	W.	NNP
40318	696	5	,	,	,
40318	696	6	Ueber	Ueber	NNP
40318	696	7	die	die	VBP
40318	696	8	Wirkung	Wirkung	NNP
40318	696	9	des	des	FW
40318	696	10	Labs	Labs	NNP
40318	696	11	Auf	Auf	NNP
40318	696	12	.	.	.
40318	697	1	Paracaseinkalks	Paracaseinkalks	NNP
40318	697	2	,	,	,
40318	697	3	Zeit	Zeit	NNP
40318	697	4	.	.	.
40318	698	1	physiol	physiol	NNP
40318	698	2	.	.	.
40318	699	1	Chem	Chem	NNP
40318	699	2	.	.	.
40318	700	1	No	no	UH
40318	700	2	.	.	.
40318	701	1	61	61	CD
40318	701	2	,	,	,
40318	701	3	pages	page	VBZ
40318	701	4	147	147	CD
40318	701	5	-	-	SYM
40318	701	6	163	163	CD
40318	701	7	,	,	,
40318	701	8	1909	1909	CD
40318	701	9	.	.	.
40318	702	1	VAN	VAN	NNP
40318	702	2	HERWERDEN	HERWERDEN	NNP
40318	702	3	,	,	,
40318	702	4	M.	M.	NNP
40318	702	5	,	,	,
40318	702	6	Beitrag	Beitrag	NNP
40318	702	7	zur	zur	NNP
40318	702	8	Kenntnis	Kenntnis	NNP
40318	702	9	der	der	XX
40318	702	10	Labwirkung	Labwirkung	NNP
40318	702	11	auf	auf	NN
40318	702	12	Casein	Casein	NNP
40318	702	13	,	,	,
40318	702	14	Zeit	Zeit	NNP
40318	702	15	.	.	.
40318	703	1	physiol	physiol	NNP
40318	703	2	.	.	.
40318	704	1	Chem	Chem	NNP
40318	704	2	.	.	.
40318	705	1	52	52	CD
40318	705	2	,	,	,
40318	705	3	pages	page	VBZ
40318	705	4	184	184	CD
40318	705	5	-	-	SYM
40318	705	6	206	206	CD
40318	705	7	,	,	,
40318	705	8	1907	1907	CD
40318	705	9	.	.	.
40318	706	1	VAN	VAN	NNP
40318	706	2	SLYKE	SLYKE	NNP
40318	706	3	,	,	,
40318	706	4	L.	L.	NNP
40318	706	5	L.	L.	NNP
40318	706	6	,	,	,
40318	706	7	and	and	CC
40318	706	8	A.	A.	NNP
40318	706	9	W.	W.	NNP
40318	706	10	BOSWORTH	BOSWORTH	NNP
40318	706	11	,	,	,
40318	706	12	I.	I.	NNP
40318	707	1	Some	some	DT
40318	707	2	of	of	IN
40318	707	3	the	the	DT
40318	707	4	first	first	JJ
40318	707	5	chemical	chemical	NN
40318	707	6	changes	change	NNS
40318	707	7	in	in	IN
40318	707	8	Cheddar	Cheddar	NNP
40318	707	9	cheese	cheese	NN
40318	707	10	.	.	.
40318	708	1	II	ii	CD
40318	708	2	.	.	.
40318	709	1	The	the	DT
40318	709	2	acidity	acidity	NN
40318	709	3	of	of	IN
40318	709	4	the	the	DT
40318	709	5	water	water	NN
40318	709	6	extract	extract	NN
40318	709	7	of	of	IN
40318	709	8	Cheddar	Cheddar	NNP
40318	709	9	cheese	cheese	NN
40318	709	10	,	,	,
40318	709	11	N.	N.	NNP
40318	709	12	Y.	Y.	NNP
40318	709	13	Exp	Exp	NNP
40318	709	14	.	.	.
40318	710	1	Sta	Sta	NNP
40318	710	2	.	.	.
40318	711	1	Tech	Tech	NNP
40318	711	2	.	.	.
40318	712	1	Bul	Bul	NNP
40318	712	2	.	.	.
40318	713	1	4	4	CD
40318	713	2	,	,	,
40318	713	3	1907	1907	CD
40318	713	4	.	.	.
40318	714	1	VAN	VAN	NNP
40318	714	2	SLYKE	SLYKE	NNP
40318	714	3	,	,	,
40318	714	4	L.	L.	NNP
40318	714	5	L.	L.	NNP
40318	714	6	,	,	,
40318	714	7	and	and	CC
40318	714	8	A.	A.	NNP
40318	714	9	W.	W.	NNP
40318	714	10	BOSWORTH	BOSWORTH	NNP
40318	714	11	,	,	,
40318	714	12	Composition	composition	NN
40318	714	13	and	and	CC
40318	714	14	properties	property	NNS
40318	714	15	of	of	IN
40318	714	16	some	some	DT
40318	714	17	casein	casein	NN
40318	714	18	and	and	CC
40318	714	19	paracasein	paracasein	NN
40318	714	20	compounds	compound	NNS
40318	714	21	and	and	CC
40318	714	22	their	-PRON-	PRP$
40318	714	23	relations	relation	NNS
40318	714	24	to	to	IN
40318	714	25	cheese	cheese	NN
40318	714	26	,	,	,
40318	714	27	N.	N.	NNP
40318	714	28	Y.	Y.	NNP
40318	714	29	Exp	Exp	NNP
40318	714	30	.	.	.
40318	715	1	Sta	Sta	NNP
40318	715	2	.	.	.
40318	716	1	Tech	Tech	NNP
40318	716	2	.	.	.
40318	717	1	Bul	Bul	NNP
40318	717	2	.	.	.
40318	718	1	26	26	CD
40318	718	2	,	,	,
40318	718	3	1912	1912	CD
40318	718	4	.	.	.
40318	719	1	VAN	VAN	NNP
40318	719	2	SLYKE	SLYKE	NNP
40318	719	3	,	,	,
40318	719	4	L.	L.	NNP
40318	719	5	L.	L.	NNP
40318	719	6	,	,	,
40318	719	7	and	and	CC
40318	719	8	A.	A.	NNP
40318	719	9	W.	W.	NNP
40318	719	10	BOSWORTH	BOSWORTH	NNP
40318	719	11	,	,	,
40318	719	12	Method	Method	NNP
40318	719	13	of	of	IN
40318	719	14	preparing	prepare	VBG
40318	719	15	ash	ash	NN
40318	719	16	-	-	HYPH
40318	719	17	free	free	JJ
40318	719	18	casein	casein	NN
40318	719	19	and	and	CC
40318	719	20	paracasein	paracasein	NN
40318	719	21	,	,	,
40318	719	22	Jour	Jour	NNP
40318	719	23	.	.	.
40318	720	1	Biol	Biol	NNP
40318	720	2	.	.	.
40318	721	1	Chem	Chem	NNP
40318	721	2	.	.	.
40318	722	1	Vol	Vol	NNP
40318	722	2	.	.	.
40318	723	1	14	14	CD
40318	723	2	,	,	,
40318	723	3	pages	page	VBZ
40318	723	4	203	203	CD
40318	723	5	-	-	SYM
40318	723	6	206	206	CD
40318	723	7	,	,	,
40318	723	8	1913	1913	CD
40318	723	9	.	.	.
40318	724	1	VAN	VAN	NNP
40318	724	2	SLYKE	SLYKE	NNP
40318	724	3	,	,	,
40318	724	4	L.	L.	NNP
40318	724	5	L.	L.	NNP
40318	724	6	,	,	,
40318	724	7	and	and	CC
40318	724	8	A.	A.	NNP
40318	724	9	W.	W.	NNP
40318	724	10	BOSWORTH	BOSWORTH	NNP
40318	724	11	,	,	,
40318	724	12	Preparation	Preparation	NNP
40318	724	13	and	and	CC
40318	724	14	composition	composition	NN
40318	724	15	of	of	IN
40318	724	16	unsaturated	unsaturated	JJ
40318	724	17	or	or	CC
40318	724	18	acid	acid	JJ
40318	724	19	caseinates	caseinate	NNS
40318	724	20	and	and	CC
40318	724	21	paracaseinates	paracaseinate	NNS
40318	724	22	,	,	,
40318	724	23	_	_	NNP
40318	724	24	Ibid	Ibid	NNP
40318	724	25	.	.	.
40318	724	26	_	_	NNP
40318	724	27	Vol	Vol	NNP
40318	724	28	.	.	.
40318	725	1	14	14	CD
40318	725	2	,	,	,
40318	725	3	pages	page	VBZ
40318	725	4	211	211	CD
40318	725	5	-	-	SYM
40318	725	6	225	225	CD
40318	725	7	,	,	,
40318	725	8	1913	1913	CD
40318	725	9	.	.	.
40318	726	1	VAN	VAN	NNP
40318	726	2	SLYKE	SLYKE	NNP
40318	726	3	,	,	,
40318	726	4	L.	L.	NNP
40318	726	5	L.	L.	NNP
40318	726	6	,	,	,
40318	726	7	and	and	CC
40318	726	8	A.	A.	NNP
40318	726	9	W.	W.	NNP
40318	726	10	BOSWORTH	BOSWORTH	NNP
40318	726	11	,	,	,
40318	726	12	Valency	Valency	NNP
40318	726	13	of	of	IN
40318	726	14	molecules	molecule	NNS
40318	726	15	and	and	CC
40318	726	16	molecular	molecular	JJ
40318	726	17	weights	weight	NNS
40318	726	18	of	of	IN
40318	726	19	casein	casein	NNP
40318	726	20	and	and	CC
40318	726	21	paracasein	paracasein	NNP
40318	726	22	,	,	,
40318	726	23	_	_	NNP
40318	726	24	Ibid	Ibid	NNP
40318	726	25	.	.	.
40318	726	26	_	_	NNP
40318	726	27	Vol	Vol	NNP
40318	726	28	.	.	.
40318	727	1	14	14	CD
40318	727	2	,	,	,
40318	727	3	pages	page	VBZ
40318	727	4	227	227	CD
40318	727	5	-	-	SYM
40318	727	6	230	230	CD
40318	727	7	,	,	,
40318	727	8	1913	1913	CD
40318	727	9	.	.	.
40318	728	1	VAN	VAN	NNP
40318	728	2	SLYKE	SLYKE	NNP
40318	728	3	,	,	,
40318	728	4	L.	L.	NNP
40318	728	5	L.	L.	NNP
40318	728	6	,	,	,
40318	728	7	and	and	CC
40318	728	8	A.	A.	NNP
40318	728	9	W.	W.	NNP
40318	728	10	BOSWORTH	BOSWORTH	NNP
40318	728	11	,	,	,
40318	728	12	Composition	composition	NN
40318	728	13	and	and	CC
40318	728	14	properties	property	NNS
40318	728	15	of	of	IN
40318	728	16	the	the	DT
40318	728	17	brine	brine	NN
40318	728	18	-	-	HYPH
40318	728	19	soluble	soluble	JJ
40318	728	20	compounds	compound	NNS
40318	728	21	in	in	IN
40318	728	22	cheese	cheese	NN
40318	728	23	,	,	,
40318	728	24	Jour	Jour	NNP
40318	728	25	.	.	.
40318	729	1	Biol	Biol	NNP
40318	729	2	.	.	.
40318	730	1	Chem	Chem	NNP
40318	730	2	.	.	.
40318	731	1	14	14	CD
40318	731	2	,	,	,
40318	731	3	pages	page	VBZ
40318	731	4	231	231	CD
40318	731	5	-	-	SYM
40318	731	6	236	236	CD
40318	731	7	,	,	,
40318	731	8	1913	1913	CD
40318	731	9	.	.	.
40318	732	1	VAN	VAN	NNP
40318	732	2	SLYKE	SLYKE	NNP
40318	732	3	,	,	,
40318	732	4	L.	L.	NNP
40318	732	5	L.	L.	NNP
40318	732	6	,	,	,
40318	732	7	and	and	CC
40318	732	8	E.	E.	NNP
40318	732	9	B.	B.	NNP
40318	732	10	HART	HART	NNP
40318	732	11	,	,	,
40318	732	12	A	a	DT
40318	732	13	study	study	NN
40318	732	14	of	of	IN
40318	732	15	some	some	DT
40318	732	16	of	of	IN
40318	732	17	the	the	DT
40318	732	18	salts	salt	NNS
40318	732	19	formed	form	VBN
40318	732	20	by	by	IN
40318	732	21	casein	casein	NNP
40318	732	22	and	and	CC
40318	732	23	paracasein	paracasein	VB
40318	732	24	with	with	IN
40318	732	25	acids	acid	NNS
40318	732	26	;	;	:
40318	732	27	their	-PRON-	PRP$
40318	732	28	relations	relation	NNS
40318	732	29	to	to	IN
40318	732	30	American	American	NNP
40318	732	31	Cheddar	Cheddar	NNP
40318	732	32	cheese	cheese	NN
40318	732	33	,	,	,
40318	732	34	N.	N.	NNP
40318	732	35	Y.	Y.	NNP
40318	732	36	Exp	Exp	NNP
40318	732	37	.	.	.
40318	733	1	Sta	Sta	NNP
40318	733	2	.	.	.
40318	734	1	Bul	Bul	NNP
40318	734	2	.	.	.
40318	735	1	214	214	CD
40318	735	2	,	,	,
40318	735	3	1902	1902	CD
40318	735	4	.	.	.
40318	736	1	VAN	VAN	NNP
40318	736	2	SLYKE	SLYKE	NNP
40318	736	3	,	,	,
40318	736	4	L.	L.	NNP
40318	736	5	L.	L.	NNP
40318	736	6	,	,	,
40318	736	7	and	and	CC
40318	736	8	E.	E.	NNP
40318	736	9	B.	B.	NNP
40318	736	10	HART	HART	NNP
40318	736	11	,	,	,
40318	736	12	Casein	Casein	NNP
40318	736	13	and	and	CC
40318	736	14	paracasein	paracasein	NN
40318	736	15	in	in	IN
40318	736	16	some	some	DT
40318	736	17	of	of	IN
40318	736	18	their	-PRON-	PRP$
40318	736	19	relations	relation	NNS
40318	736	20	to	to	IN
40318	736	21	bases	basis	NNS
40318	736	22	and	and	CC
40318	736	23	acids	acid	NNS
40318	736	24	,	,	,
40318	736	25	American	American	NNP
40318	736	26	Chem	Chem	NNP
40318	736	27	.	.	.
40318	737	1	Jour	Jour	NNP
40318	737	2	.	.	.
40318	738	1	33	33	CD
40318	738	2	,	,	,
40318	738	3	pages	page	VBZ
40318	738	4	461	461	CD
40318	738	5	-	-	SYM
40318	738	6	996	996	CD
40318	738	7	,	,	,
40318	738	8	1905	1905	CD
40318	738	9	.	.	.
40318	739	1	VAN	VAN	NNP
40318	739	2	SLYKE	SLYKE	NNP
40318	739	3	,	,	,
40318	739	4	L.	L.	NNP
40318	739	5	L.	L.	NNP
40318	739	6	,	,	,
40318	739	7	and	and	CC
40318	739	8	E.	E.	NNP
40318	739	9	B.	B.	NNP
40318	739	10	HART	HART	NNP
40318	739	11	,	,	,
40318	739	12	Some	some	DT
40318	739	13	of	of	IN
40318	739	14	the	the	DT
40318	739	15	relations	relation	NNS
40318	739	16	of	of	IN
40318	739	17	casein	casein	NNP
40318	739	18	and	and	CC
40318	739	19	paracasein	paracasein	NNP
40318	739	20	to	to	IN
40318	739	21	bases	basis	NNS
40318	739	22	and	and	CC
40318	739	23	acids	acid	NNS
40318	739	24	,	,	,
40318	739	25	and	and	CC
40318	739	26	their	-PRON-	PRP$
40318	739	27	application	application	NN
40318	739	28	to	to	IN
40318	739	29	Cheddar	Cheddar	NNP
40318	739	30	cheese	cheese	NN
40318	739	31	,	,	,
40318	739	32	N.	N.	NNP
40318	739	33	Y.	Y.	NNP
40318	739	34	Exp	Exp	NNP
40318	739	35	.	.	.
40318	740	1	Sta	Sta	NNP
40318	740	2	.	.	.
40318	741	1	Bul	Bul	NNP
40318	741	2	.	.	.
40318	742	1	261	261	CD
40318	742	2	,	,	,
40318	742	3	1905	1905	CD
40318	742	4	.	.	.
40318	743	1	CHAPTER	CHAPTER	NNP
40318	743	2	IV	IV	NNP
40318	743	3	_	_	NNP
40318	743	4	LACTIC	LACTIC	NNP
40318	743	5	STARTERS	STARTERS	NNPS
40318	743	6	_	_	NNP
40318	743	7	Acidity	Acidity	NNP
40318	743	8	in	in	IN
40318	743	9	cheese	cheese	NN
40318	743	10	-	-	HYPH
40318	743	11	making	making	NN
40318	743	12	arises	arise	NNS
40318	743	13	almost	almost	RB
40318	743	14	exclusively	exclusively	RB
40318	743	15	from	from	IN
40318	743	16	the	the	DT
40318	743	17	lactic	lactic	JJ
40318	743	18	acid	acid	NN
40318	743	19	produced	produce	VBN
40318	743	20	from	from	IN
40318	743	21	the	the	DT
40318	743	22	fermentation	fermentation	NN
40318	743	23	of	of	IN
40318	743	24	milk	milk	NN
40318	743	25	-	-	HYPH
40318	743	26	sugar	sugar	NN
40318	743	27	(	(	-LRB-
40318	743	28	lactose	lactose	NN
40318	743	29	)	)	-RRB-
40318	743	30	by	by	IN
40318	743	31	bacteria	bacteria	NNS
40318	743	32	.	.	.
40318	744	1	Hydrochloric	hydrochloric	JJ
40318	744	2	acid	acid	NN
40318	744	3	is	be	VBZ
40318	744	4	used	use	VBN
40318	744	5	in	in	IN
40318	744	6	the	the	DT
40318	744	7	Wisconsin[22	Wisconsin[22	NNP
40318	744	8	]	]	-RRB-
40318	744	9	process	process	NN
40318	744	10	of	of	IN
40318	744	11	making	make	VBG
40318	744	12	pasteurized	pasteurize	VBN
40318	744	13	milk	milk	NN
40318	744	14	cheese	cheese	NN
40318	744	15	and	and	CC
40318	744	16	sometimes	sometimes	RB
40318	744	17	for	for	IN
40318	744	18	making	make	VBG
40318	744	19	skimmed	skim	VBN
40318	744	20	-	-	HYPH
40318	744	21	milk	milk	NN
40318	744	22	curd	curd	NN
40318	744	23	for	for	IN
40318	744	24	baking	baking	NN
40318	744	25	purposes	purpose	NNS
40318	744	26	.	.	.
40318	745	1	It	-PRON-	PRP
40318	745	2	is	be	VBZ
40318	745	3	regularly	regularly	RB
40318	745	4	used	use	VBN
40318	745	5	in	in	IN
40318	745	6	precipitating	precipitate	VBG
40318	745	7	casein	casein	NNP
40318	745	8	not	not	RB
40318	745	9	for	for	IN
40318	745	10	food	food	NN
40318	745	11	but	but	CC
40318	745	12	for	for	IN
40318	745	13	manufacturing	manufacturing	NN
40318	745	14	purposes	purpose	NNS
40318	745	15	.	.	.
40318	746	1	+56	+56	NNS
40318	746	2	.	.	.
40318	747	1	Acidifying	acidify	VBG
40318	747	2	organisms.+--Many	organisms.+--many	JJ
40318	747	3	species	specie	NNS
40318	747	4	of	of	IN
40318	747	5	bacteria	bacteria	NNS
40318	747	6	have	have	VBP
40318	747	7	been	be	VBN
40318	747	8	shown	show	VBN
40318	747	9	to	to	TO
40318	747	10	possess	possess	VB
40318	747	11	the	the	DT
40318	747	12	power	power	NN
40318	747	13	to	to	TO
40318	747	14	produce	produce	VB
40318	747	15	lactic	lactic	JJ
40318	747	16	acid	acid	NN
40318	747	17	by	by	IN
40318	747	18	fermenting	ferment	VBG
40318	747	19	lactose	lactose	NN
40318	747	20	.	.	.
40318	748	1	In	in	IN
40318	748	2	practice	practice	NN
40318	748	3	,	,	,
40318	748	4	however	however	RB
40318	748	5	,	,	,
40318	748	6	the	the	DT
40318	748	7	cheese	cheese	NN
40318	748	8	-	-	HYPH
40318	748	9	maker	maker	NN
40318	748	10	seeks	seek	VBZ
40318	748	11	to	to	TO
40318	748	12	control	control	VB
40318	748	13	this	this	DT
40318	748	14	fermentation	fermentation	NN
40318	748	15	by	by	IN
40318	748	16	the	the	DT
40318	748	17	actual	actual	JJ
40318	748	18	introduction	introduction	NN
40318	748	19	of	of	IN
40318	748	20	the	the	DT
40318	748	21	desired	desire	VBN
40318	748	22	organisms	organism	NNS
40318	748	23	and	and	CC
40318	748	24	by	by	IN
40318	748	25	the	the	DT
40318	748	26	production	production	NN
40318	748	27	of	of	IN
40318	748	28	conditions	condition	NNS
40318	748	29	which	which	WDT
40318	748	30	will	will	MD
40318	748	31	insure	insure	VB
40318	748	32	this	this	DT
40318	748	33	dominance	dominance	NN
40318	748	34	through	through	IN
40318	748	35	natural	natural	JJ
40318	748	36	selection	selection	NN
40318	748	37	.	.	.
40318	749	1	For	for	IN
40318	749	2	this	this	DT
40318	749	3	purpose	purpose	NN
40318	749	4	the	the	DT
40318	749	5	initial	initial	JJ
40318	749	6	souring	souring	NN
40318	749	7	for	for	IN
40318	749	8	most	most	JJS
40318	749	9	types	type	NNS
40318	749	10	of	of	IN
40318	749	11	cheeses	cheese	NNS
40318	749	12	is	be	VBZ
40318	749	13	produced	produce	VBN
40318	749	14	by	by	IN
40318	749	15	some	some	DT
40318	749	16	variety	variety	NN
40318	749	17	of	of	IN
40318	749	18	the	the	DT
40318	749	19	species	specie	NNS
40318	749	20	originally	originally	RB
40318	749	21	described	describe	VBN
40318	749	22	by	by	IN
40318	749	23	Esten[23	esten[23	CD
40318	749	24	]	]	-RRB-
40318	749	25	and	and	CC
40318	749	26	commonly	commonly	RB
40318	749	27	referred	refer	VBN
40318	749	28	to	to	IN
40318	749	29	as	as	IN
40318	749	30	_	_	NNP
40318	749	31	Bacterium	Bacterium	NNP
40318	749	32	lactis	lactis	JJ
40318	749	33	-	-	HYPH
40318	749	34	acidi	acidi	NN
40318	749	35	_	_	NNP
40318	749	36	,	,	,
40318	749	37	but	but	CC
40318	749	38	variously	variously	RB
40318	749	39	named	name	VBN
40318	749	40	as	as	IN
40318	749	41	_	_	NNP
40318	749	42	B.	B.	NNP
40318	750	1	acidi	acidi	NN
40318	750	2	-	-	HYPH
40318	750	3	lactici	lactici	NNP
40318	750	4	_	_	NNP
40318	750	5	,	,	,
40318	750	6	_	_	NNP
40318	750	7	Streptococcus	Streptococcus	NNP
40318	750	8	lacticus	lacticus	NN
40318	750	9	_	_	NNP
40318	750	10	,	,	,
40318	750	11	_	_	NNP
40318	750	12	B.	B.	NNP
40318	751	1	guntheri	guntheri	NNP
40318	751	2	_	_	NNP
40318	751	3	by	by	IN
40318	751	4	different	different	JJ
40318	751	5	authors	author	NNS
40318	751	6	.	.	.
40318	752	1	Organisms	organism	NNS
40318	752	2	of	of	IN
40318	752	3	this	this	DT
40318	752	4	series	series	NN
40318	752	5	dominate	dominate	VBP
40318	752	6	all	all	DT
40318	752	7	other	other	JJ
40318	752	8	species	specie	NNS
40318	752	9	in	in	IN
40318	752	10	milk	milk	NN
40318	752	11	which	which	WDT
40318	752	12	is	be	VBZ
40318	752	13	incubated	incubate	VBN
40318	752	14	at	at	IN
40318	752	15	70	70	CD
40318	752	16	°	°	,
40318	752	17	F.	F.	NNP
40318	752	18	They	-PRON-	PRP
40318	752	19	produce	produce	VBP
40318	752	20	a	a	DT
40318	752	21	smooth	smooth	JJ
40318	752	22	solid	solid	JJ
40318	752	23	mass	mass	NN
40318	752	24	without	without	IN
40318	752	25	a	a	DT
40318	752	26	sign	sign	NN
40318	752	27	of	of	IN
40318	752	28	gas	gas	NN
40318	752	29	holes	hole	NNS
40318	752	30	and	and	CC
40318	752	31	without	without	IN
40318	752	32	the	the	DT
40318	752	33	separation	separation	NN
40318	752	34	of	of	IN
40318	752	35	whey	whey	NN
40318	752	36	from	from	IN
40318	752	37	the	the	DT
40318	752	38	curd	curd	NN
40318	752	39	,	,	,
40318	752	40	and	and	CC
40318	752	41	develop	develop	VB
40318	752	42	in	in	IN
40318	752	43	milk	milk	NN
40318	752	44	a	a	DT
40318	752	45	maximum	maximum	JJ
40318	752	46	acidity	acidity	NN
40318	752	47	of	of	IN
40318	752	48	about	about	RB
40318	752	49	0.90	0.90	CD
40318	752	50	of	of	IN
40318	752	51	one	one	CD
40318	752	52	per	per	IN
40318	752	53	cent	cent	NN
40318	752	54	when	when	WRB
40318	752	55	titrated	titrated	JJ
40318	752	56	as	as	IN
40318	752	57	lactic	lactic	JJ
40318	752	58	acid	acid	NN
40318	752	59	.	.	.
40318	753	1	(	(	-LRB-
40318	753	2	For	for	IN
40318	753	3	titration	titration	NN
40318	753	4	see	see	VBP
40318	753	5	Chapter	Chapter	NNP
40318	753	6	V.	V.	NNP
40318	753	7	)	)	-RRB-
40318	753	8	This	this	DT
40318	753	9	species	species	NN
40318	753	10	is	be	VBZ
40318	753	11	usually	usually	RB
40318	753	12	present	present	JJ
40318	753	13	in	in	IN
40318	753	14	small	small	JJ
40318	753	15	numbers	number	NNS
40318	753	16	in	in	IN
40318	753	17	fresh	fresh	JJ
40318	753	18	milk	milk	NN
40318	753	19	.	.	.
40318	754	1	There	there	EX
40318	754	2	are	be	VBP
40318	754	3	many	many	JJ
40318	754	4	varieties	variety	NNS
40318	754	5	or	or	CC
40318	754	6	strains	strain	NNS
40318	754	7	of	of	IN
40318	754	8	the	the	DT
40318	754	9	species	specie	NNS
40318	754	10	with	with	IN
40318	754	11	differing	differ	VBG
40318	754	12	rates	rate	NNS
40318	754	13	of	of	IN
40318	754	14	activity	activity	NN
40318	754	15	and	and	CC
40318	754	16	measurable	measurable	JJ
40318	754	17	differences	difference	NNS
40318	754	18	in	in	IN
40318	754	19	acid	acid	NN
40318	754	20	produced	produce	VBN
40318	754	21	but	but	CC
40318	754	22	with	with	IN
40318	754	23	approximately	approximately	RB
40318	754	24	the	the	DT
40318	754	25	same	same	JJ
40318	754	26	qualitative	qualitative	JJ
40318	754	27	characters	character	NNS
40318	754	28	.	.	.
40318	755	1	Most	Most	JJS
40318	755	2	commercial	commercial	JJ
40318	755	3	starters	starter	NNS
40318	755	4	for	for	IN
40318	755	5	cheese-	cheese-	NN
40318	755	6	and	and	CC
40318	755	7	butter	butter	NN
40318	755	8	-	-	HYPH
40318	755	9	making	making	NN
40318	755	10	belong	belong	NN
40318	755	11	to	to	IN
40318	755	12	this	this	DT
40318	755	13	group	group	NN
40318	755	14	of	of	IN
40318	755	15	species	specie	NNS
40318	755	16	,	,	,
40318	755	17	although	although	IN
40318	755	18	special	special	JJ
40318	755	19	mixtures	mixture	NNS
40318	755	20	with	with	IN
40318	755	21	other	other	JJ
40318	755	22	organisms	organism	NNS
40318	755	23	are	be	VBP
40318	755	24	prepared	prepare	VBN
40318	755	25	for	for	IN
40318	755	26	special	special	JJ
40318	755	27	purposes	purpose	NNS
40318	755	28	.	.	.
40318	756	1	In	in	IN
40318	756	2	addition	addition	NN
40318	756	3	to	to	IN
40318	756	4	this	this	DT
40318	756	5	group	group	NN
40318	756	6	,	,	,
40318	756	7	most	most	JJS
40318	756	8	varieties	variety	NNS
40318	756	9	of	of	IN
40318	756	10	cheese	cheese	NN
40318	756	11	contain	contain	VBP
40318	756	12	some	some	DT
40318	756	13	members	member	NNS
40318	756	14	of	of	IN
40318	756	15	the	the	DT
40318	756	16	colon	colon	NN
40318	756	17	-	-	HYPH
40318	756	18	aërogenes	aërogene	NNS
40318	756	19	group	group	NN
40318	756	20	.	.	.
40318	757	1	When	when	WRB
40318	757	2	the	the	DT
40318	757	3	milk	milk	NN
40318	757	4	is	be	VBZ
40318	757	5	in	in	IN
40318	757	6	proper	proper	JJ
40318	757	7	condition	condition	NN
40318	757	8	,	,	,
40318	757	9	the	the	DT
40318	757	10	activity	activity	NN
40318	757	11	of	of	IN
40318	757	12	this	this	DT
40318	757	13	group	group	NN
40318	757	14	should	should	MD
40318	757	15	be	be	VB
40318	757	16	held	hold	VBN
40318	757	17	in	in	IN
40318	757	18	check	check	NN
40318	757	19	by	by	IN
40318	757	20	the	the	DT
40318	757	21	early	early	JJ
40318	757	22	and	and	CC
40318	757	23	rapid	rapid	JJ
40318	757	24	development	development	NN
40318	757	25	of	of	IN
40318	757	26	acid	acid	NN
40318	757	27	.	.	.
40318	758	1	Free	free	JJ
40318	758	2	development	development	NN
40318	758	3	of	of	IN
40318	758	4	members	member	NNS
40318	758	5	of	of	IN
40318	758	6	this	this	DT
40318	758	7	group	group	NN
40318	758	8	usually	usually	RB
40318	758	9	shows	show	VBZ
40318	758	10	itself	-PRON-	PRP
40318	758	11	in	in	IN
40318	758	12	the	the	DT
40318	758	13	presence	presence	NN
40318	758	14	of	of	IN
40318	758	15	gas	gas	NN
40318	758	16	holes	hole	NNS
40318	758	17	in	in	IN
40318	758	18	the	the	DT
40318	758	19	curd	curd	NN
40318	758	20	.	.	.
40318	759	1	+57	+57	UH
40318	759	2	.	.	.
40318	760	1	Starter.+--The	starter.+--the	JJ
40318	760	2	practice	practice	NN
40318	760	3	of	of	IN
40318	760	4	using	use	VBG
40318	760	5	pure	pure	JJ
40318	760	6	cultures	culture	NNS
40318	760	7	in	in	IN
40318	760	8	cheese	cheese	NN
40318	760	9	-	-	HYPH
40318	760	10	making	making	NN
40318	760	11	has	have	VBZ
40318	760	12	brought	bring	VBN
40318	760	13	about	about	RP
40318	760	14	the	the	DT
40318	760	15	development	development	NN
40318	760	16	of	of	IN
40318	760	17	factory	factory	NN
40318	760	18	methods	method	NNS
40318	760	19	of	of	IN
40318	760	20	producing	produce	VBG
40318	760	21	day	day	NN
40318	760	22	by	by	IN
40318	760	23	day	day	NN
40318	760	24	cultures	culture	NNS
40318	760	25	of	of	IN
40318	760	26	the	the	DT
40318	760	27	organisms	organism	NNS
40318	760	28	desired	desire	VBN
40318	760	29	,	,	,
40318	760	30	in	in	IN
40318	760	31	quantities	quantity	NNS
40318	760	32	sufficient	sufficient	JJ
40318	760	33	to	to	TO
40318	760	34	inoculate	inoculate	VB
40318	760	35	the	the	DT
40318	760	36	total	total	JJ
40318	760	37	quantity	quantity	NN
40318	760	38	of	of	IN
40318	760	39	milk	milk	NN
40318	760	40	used	use	VBN
40318	760	41	in	in	IN
40318	760	42	manufacture	manufacture	NN
40318	760	43	.	.	.
40318	761	1	For	for	IN
40318	761	2	this	this	DT
40318	761	3	purpose	purpose	NN
40318	761	4	milk	milk	NN
40318	761	5	is	be	VBZ
40318	761	6	mostly	mostly	RB
40318	761	7	used	use	VBN
40318	761	8	and	and	CC
40318	761	9	the	the	DT
40318	761	10	product	product	NN
40318	761	11	is	be	VBZ
40318	761	12	known	know	VBN
40318	761	13	as	as	IN
40318	761	14	"	"	``
40318	761	15	starter	starter	NN
40318	761	16	.	.	.
40318	761	17	"	"	''
40318	762	1	For	for	IN
40318	762	2	cheese	cheese	NN
40318	762	3	-	-	HYPH
40318	762	4	making	make	VBG
40318	762	5	purposes	purpose	NNS
40318	762	6	,	,	,
40318	762	7	a	a	DT
40318	762	8	starter	starter	NN
40318	762	9	is	be	VBZ
40318	762	10	a	a	DT
40318	762	11	substance	substance	NN
40318	762	12	used	use	VBN
40318	762	13	in	in	IN
40318	762	14	the	the	DT
40318	762	15	manufacture	manufacture	NN
40318	762	16	of	of	IN
40318	762	17	dairy	dairy	NN
40318	762	18	products	product	NNS
40318	762	19	having	have	VBG
40318	762	20	a	a	DT
40318	762	21	predominance	predominance	NN
40318	762	22	of	of	IN
40318	762	23	lactic	lactic	JJ
40318	762	24	acid	acid	NN
40318	762	25	-	-	HYPH
40318	762	26	forming	form	VBG
40318	762	27	microorganisms	microorganism	NNS
40318	762	28	in	in	IN
40318	762	29	an	an	DT
40318	762	30	active	active	JJ
40318	762	31	state	state	NN
40318	762	32	.	.	.
40318	763	1	There	there	EX
40318	763	2	are	be	VBP
40318	763	3	two	two	CD
40318	763	4	general	general	JJ
40318	763	5	classes	class	NNS
40318	763	6	of	of	IN
40318	763	7	starter	starter	NN
40318	763	8	:	:	:
40318	763	9	(	(	-LRB-
40318	763	10	1	1	LS
40318	763	11	)	)	-RRB-
40318	763	12	Natural	natural	JJ
40318	763	13	starter	starter	NN
40318	763	14	;	;	,
40318	763	15	(	(	-LRB-
40318	763	16	2	2	LS
40318	763	17	)	)	-RRB-
40318	763	18	commercial	commercial	JJ
40318	763	19	starter	starter	NN
40318	763	20	.	.	.
40318	764	1	+58	+58	XX
40318	764	2	.	.	.
40318	765	1	Natural	natural	JJ
40318	765	2	starter.+--Milk	starter.+--Milk	NNS
40318	765	3	,	,	,
40318	765	4	or	or	CC
40318	765	5	other	other	JJ
40318	765	6	similar	similar	JJ
40318	765	7	substance	substance	NN
40318	765	8	,	,	,
40318	765	9	which	which	WDT
40318	765	10	has	have	VBZ
40318	765	11	become	become	VBN
40318	765	12	sour	sour	JJ
40318	765	13	or	or	CC
40318	765	14	in	in	IN
40318	765	15	which	which	WDT
40318	765	16	large	large	JJ
40318	765	17	numbers	number	NNS
40318	765	18	of	of	IN
40318	765	19	lactic	lactic	JJ
40318	765	20	acid	acid	NN
40318	765	21	-	-	HYPH
40318	765	22	forming	form	VBG
40318	765	23	organisms	organism	NNS
40318	765	24	are	be	VBP
40318	765	25	present	present	JJ
40318	765	26	,	,	,
40318	765	27	is	be	VBZ
40318	765	28	called	call	VBN
40318	765	29	a	a	DT
40318	765	30	natural	natural	JJ
40318	765	31	starter	starter	NN
40318	765	32	when	when	WRB
40318	765	33	used	use	VBN
40318	765	34	in	in	IN
40318	765	35	the	the	DT
40318	765	36	manufacture	manufacture	NN
40318	765	37	of	of	IN
40318	765	38	dairy	dairy	NN
40318	765	39	products	product	NNS
40318	765	40	.	.	.
40318	766	1	To	to	TO
40318	766	2	secure	secure	VB
40318	766	3	clean	clean	JJ
40318	766	4	-	-	HYPH
40318	766	5	flavored	flavor	VBN
40318	766	6	milk	milk	NN
40318	766	7	,	,	,
40318	766	8	the	the	DT
40318	766	9	cheese	cheese	NN
40318	766	10	-	-	HYPH
40318	766	11	maker	maker	NN
40318	766	12	usually	usually	RB
40318	766	13	selects	select	VBZ
40318	766	14	the	the	DT
40318	766	15	milk	milk	NN
40318	766	16	of	of	IN
40318	766	17	some	some	DT
40318	766	18	producer	producer	NN
40318	766	19	who	who	WP
40318	766	20	usually	usually	RB
40318	766	21	brings	bring	VBZ
40318	766	22	good	good	JJ
40318	766	23	milk	milk	NN
40318	766	24	and	and	CC
40318	766	25	allows	allow	VBZ
40318	766	26	it	-PRON-	PRP
40318	766	27	to	to	IN
40318	766	28	sour	sour	JJ
40318	766	29	naturally	naturally	RB
40318	766	30	for	for	IN
40318	766	31	use	use	NN
40318	766	32	the	the	DT
40318	766	33	next	next	JJ
40318	766	34	day	day	NN
40318	766	35	.	.	.
40318	767	1	There	there	EX
40318	767	2	is	be	VBZ
40318	767	3	often	often	RB
40318	767	4	a	a	DT
40318	767	5	variation	variation	NN
40318	767	6	from	from	IN
40318	767	7	day	day	NN
40318	767	8	to	to	IN
40318	767	9	day	day	NN
40318	767	10	in	in	IN
40318	767	11	the	the	DT
40318	767	12	milk	milk	NN
40318	767	13	delivered	deliver	VBN
40318	767	14	by	by	IN
40318	767	15	the	the	DT
40318	767	16	same	same	JJ
40318	767	17	producer	producer	NN
40318	767	18	,	,	,
40318	767	19	so	so	IN
40318	767	20	that	that	IN
40318	767	21	the	the	DT
40318	767	22	cheese	cheese	NN
40318	767	23	-	-	HYPH
40318	767	24	maker	maker	NN
40318	767	25	is	be	VBZ
40318	767	26	not	not	RB
40318	767	27	certain	certain	JJ
40318	767	28	of	of	IN
40318	767	29	a	a	DT
40318	767	30	uniform	uniform	JJ
40318	767	31	quality	quality	NN
40318	767	32	in	in	IN
40318	767	33	his	-PRON-	PRP$
40318	767	34	fundamental	fundamental	JJ
40318	767	35	material	material	NN
40318	767	36	.	.	.
40318	768	1	While	while	IN
40318	768	2	the	the	DT
40318	768	3	lactic	lactic	JJ
40318	768	4	acid	acid	NN
40318	768	5	-	-	HYPH
40318	768	6	forming	form	VBG
40318	768	7	organisms	organism	NNS
40318	768	8	are	be	VBP
40318	768	9	developing	develop	VBG
40318	768	10	,	,	,
40318	768	11	other	other	JJ
40318	768	12	organisms	organism	NNS
40318	768	13	may	may	MD
40318	768	14	also	also	RB
40318	768	15	be	be	VB
40318	768	16	present	present	JJ
40318	768	17	in	in	IN
40318	768	18	numbers	number	NNS
40318	768	19	sufficient	sufficient	JJ
40318	768	20	to	to	TO
40318	768	21	produce	produce	VB
40318	768	22	bad	bad	JJ
40318	768	23	flavors	flavor	NNS
40318	768	24	.	.	.
40318	769	1	If	if	IN
40318	769	2	a	a	DT
40318	769	3	starter	starter	NN
40318	769	4	has	have	VBZ
40318	769	5	any	any	DT
40318	769	6	objectionable	objectionable	JJ
40318	769	7	flavor	flavor	NN
40318	769	8	,	,	,
40318	769	9	it	-PRON-	PRP
40318	769	10	should	should	MD
40318	769	11	not	not	RB
40318	769	12	be	be	VB
40318	769	13	used	use	VBN
40318	769	14	.	.	.
40318	770	1	Natural	natural	JJ
40318	770	2	starters	starter	NNS
40318	770	3	very	very	RB
40318	770	4	commonly	commonly	RB
40318	770	5	develop	develop	VBP
40318	770	6	objectionable	objectionable	JJ
40318	770	7	flavors	flavor	NNS
40318	770	8	which	which	WDT
40318	770	9	at	at	IN
40318	770	10	first	first	RB
40318	770	11	are	be	VBP
40318	770	12	very	very	RB
40318	770	13	difficult	difficult	JJ
40318	770	14	to	to	TO
40318	770	15	recognize	recognize	VB
40318	770	16	.	.	.
40318	771	1	When	when	WRB
40318	771	2	natural	natural	JJ
40318	771	3	starters	starter	NNS
40318	771	4	with	with	IN
40318	771	5	objectionable	objectionable	JJ
40318	771	6	but	but	CC
40318	771	7	not	not	RB
40318	771	8	easily	easily	RB
40318	771	9	recognizable	recognizable	JJ
40318	771	10	odors	odor	NNS
40318	771	11	are	be	VBP
40318	771	12	used	use	VBN
40318	771	13	,	,	,
40318	771	14	the	the	DT
40318	771	15	effect	effect	NN
40318	771	16	may	may	MD
40318	771	17	be	be	VB
40318	771	18	seen	see	VBN
40318	771	19	on	on	IN
40318	771	20	the	the	DT
40318	771	21	cheese	cheese	NN
40318	771	22	.	.	.
40318	772	1	Milk	milk	NN
40318	772	2	,	,	,
40318	772	3	sour	sour	JJ
40318	772	4	whey	whey	NN
40318	772	5	and	and	CC
40318	772	6	buttermilk	buttermilk	NNS
40318	772	7	are	be	VBP
40318	772	8	materials	material	NNS
40318	772	9	commonly	commonly	RB
40318	772	10	used	use	VBN
40318	772	11	as	as	IN
40318	772	12	natural	natural	JJ
40318	772	13	starter	starter	NN
40318	772	14	.	.	.
40318	773	1	A	a	DT
40318	773	2	common	common	JJ
40318	773	3	difficulty	difficulty	NN
40318	773	4	in	in	IN
40318	773	5	skimmed	skim	VBN
40318	773	6	-	-	HYPH
40318	773	7	milk	milk	NN
40318	773	8	cheese	cheese	NN
40318	773	9	is	be	VBZ
40318	773	10	caused	cause	VBN
40318	773	11	by	by	IN
40318	773	12	the	the	DT
40318	773	13	use	use	NN
40318	773	14	of	of	IN
40318	773	15	buttermilk	buttermilk	NN
40318	773	16	as	as	IN
40318	773	17	a	a	DT
40318	773	18	starter	starter	NN
40318	773	19	.	.	.
40318	774	1	+59	+59	NFP
40318	774	2	.	.	.
40318	775	1	Commercial	commercial	JJ
40318	775	2	starter	starter	NN
40318	775	3	or	or	CC
40318	775	4	pure	pure	JJ
40318	775	5	cultures.+--The	cultures.+--the	CD
40318	775	6	alternative	alternative	JJ
40318	775	7	practice	practice	NN
40318	775	8	consists	consist	VBZ
40318	775	9	in	in	IN
40318	775	10	the	the	DT
40318	775	11	introduction	introduction	NN
40318	775	12	of	of	IN
40318	775	13	pure	pure	JJ
40318	775	14	cultures	culture	NNS
40318	775	15	of	of	IN
40318	775	16	known	know	VBN
40318	775	17	strains	strain	NNS
40318	775	18	of	of	IN
40318	775	19	lactic	lactic	JJ
40318	775	20	bacteria	bacteria	NNS
40318	775	21	into	into	IN
40318	775	22	special	special	JJ
40318	775	23	milk	milk	NN
40318	775	24	to	to	TO
40318	775	25	make	make	VB
40318	775	26	the	the	DT
40318	775	27	starter	starter	NN
40318	775	28	.	.	.
40318	776	1	Since	since	IN
40318	776	2	these	these	DT
40318	776	3	cultures	culture	NNS
40318	776	4	must	must	MD
40318	776	5	be	be	VB
40318	776	6	prepared	prepare	VBN
40318	776	7	by	by	IN
40318	776	8	a	a	DT
40318	776	9	bacteriologist	bacteriologist	NN
40318	776	10	,	,	,
40318	776	11	commercial	commercial	JJ
40318	776	12	laboratories	laboratory	NNS
40318	776	13	have	have	VBP
40318	776	14	developed	develop	VBN
40318	776	15	a	a	DT
40318	776	16	large	large	JJ
40318	776	17	business	business	NN
40318	776	18	in	in	IN
40318	776	19	their	-PRON-	PRP$
40318	776	20	production	production	NN
40318	776	21	.	.	.
40318	777	1	Many	many	JJ
40318	777	2	such	such	JJ
40318	777	3	commercial	commercial	JJ
40318	777	4	brands	brand	NNS
40318	777	5	are	be	VBP
40318	777	6	manufactured	manufacture	VBN
40318	777	7	under	under	IN
40318	777	8	trade	trade	NN
40318	777	9	-	-	HYPH
40318	777	10	marked	mark	VBN
40318	777	11	names	name	NNS
40318	777	12	.	.	.
40318	778	1	Some	some	DT
40318	778	2	of	of	IN
40318	778	3	these	these	DT
40318	778	4	cultures	culture	NNS
40318	778	5	represent	represent	VBP
40318	778	6	races	race	NNS
40318	778	7	of	of	IN
40318	778	8	lactic	lactic	JJ
40318	778	9	bacteria	bacteria	NNS
40318	778	10	cultivated	cultivate	VBN
40318	778	11	and	and	CC
40318	778	12	cared	care	VBD
40318	778	13	for	for	IN
40318	778	14	efficiently	efficiently	RB
40318	778	15	,	,	,
40318	778	16	hence	hence	RB
40318	778	17	uniformly	uniformly	RB
40318	778	18	valuable	valuable	JJ
40318	778	19	over	over	IN
40318	778	20	long	long	JJ
40318	778	21	periods	period	NNS
40318	778	22	of	of	IN
40318	778	23	time	time	NN
40318	778	24	.	.	.
40318	779	1	Others	other	NNS
40318	779	2	carelessly	carelessly	RB
40318	779	3	produced	produce	VBN
40318	779	4	are	be	VBP
40318	779	5	worthless	worthless	JJ
40318	779	6	,	,	,
40318	779	7	or	or	CC
40318	779	8	even	even	RB
40318	779	9	a	a	DT
40318	779	10	peril	peril	NN
40318	779	11	to	to	IN
40318	779	12	the	the	DT
40318	779	13	user	user	NN
40318	779	14	.	.	.
40318	780	1	These	these	DT
40318	780	2	organisms	organism	NNS
40318	780	3	are	be	VBP
40318	780	4	usually	usually	RB
40318	780	5	shipped	ship	VBN
40318	780	6	in	in	IN
40318	780	7	small	small	JJ
40318	780	8	quantities	quantity	NNS
40318	780	9	in	in	IN
40318	780	10	bottles	bottle	NNS
40318	780	11	of	of	IN
40318	780	12	liquid	liquid	NN
40318	780	13	or	or	CC
40318	780	14	powder	powder	NN
40318	780	15	,	,	,
40318	780	16	or	or	CC
40318	780	17	in	in	IN
40318	780	18	capsules	capsule	NNS
40318	780	19	of	of	IN
40318	780	20	uniform	uniform	JJ
40318	780	21	size	size	NN
40318	780	22	.	.	.
40318	781	1	The	the	DT
40318	781	2	contents	content	NNS
40318	781	3	may	may	MD
40318	781	4	be	be	VB
40318	781	5	either	either	CC
40318	781	6	the	the	DT
40318	781	7	culture	culture	NN
40318	781	8	medium	medium	NN
40318	781	9	upon	upon	IN
40318	781	10	which	which	WDT
40318	781	11	the	the	DT
40318	781	12	organisms	organism	NNS
40318	781	13	grew	grow	VBD
40318	781	14	or	or	CC
40318	781	15	inert	inert	JJ
40318	781	16	substance	substance	NN
40318	781	17	designed	design	VBN
40318	781	18	merely	merely	RB
40318	781	19	to	to	TO
40318	781	20	hold	hold	VB
40318	781	21	the	the	DT
40318	781	22	bacteria	bacteria	NNS
40318	781	23	in	in	IN
40318	781	24	inactive	inactive	JJ
40318	781	25	form	form	NN
40318	781	26	.	.	.
40318	782	1	In	in	IN
40318	782	2	either	either	CC
40318	782	3	solid	solid	JJ
40318	782	4	or	or	CC
40318	782	5	liquid	liquid	JJ
40318	782	6	form	form	NN
40318	782	7	,	,	,
40318	782	8	the	the	DT
40318	782	9	producer	producer	NN
40318	782	10	of	of	IN
40318	782	11	the	the	DT
40318	782	12	culture	culture	NN
40318	782	13	should	should	MD
40318	782	14	guarantee	guarantee	VB
40318	782	15	its	-PRON-	PRP$
40318	782	16	activity	activity	NN
40318	782	17	up	up	IN
40318	782	18	to	to	IN
40318	782	19	a	a	DT
40318	782	20	plainly	plainly	RB
40318	782	21	stated	state	VBN
40318	782	22	date	date	NN
40318	782	23	.	.	.
40318	783	1	It	-PRON-	PRP
40318	783	2	is	be	VBZ
40318	783	3	the	the	DT
40318	783	4	problem[24	problem[24	NN
40318	783	5	]	]	-RRB-
40318	783	6	of	of	IN
40318	783	7	the	the	DT
40318	783	8	cheese	cheese	NN
40318	783	9	-	-	HYPH
40318	783	10	maker	maker	NN
40318	783	11	or	or	CC
40318	783	12	butter	butter	NN
40318	783	13	-	-	HYPH
40318	783	14	maker	maker	NN
40318	783	15	to	to	TO
40318	783	16	increase	increase	VB
40318	783	17	this	this	DT
40318	783	18	small	small	JJ
40318	783	19	amount	amount	NN
40318	783	20	of	of	IN
40318	783	21	lactic	lactic	JJ
40318	783	22	acid	acid	NN
40318	783	23	-	-	HYPH
40318	783	24	forming	form	VBG
40318	783	25	organisms	organism	NNS
40318	783	26	to	to	IN
40318	783	27	such	such	JJ
40318	783	28	numbers	number	NNS
40318	783	29	and	and	CC
40318	783	30	in	in	IN
40318	783	31	such	such	JJ
40318	783	32	active	active	JJ
40318	783	33	condition	condition	NN
40318	783	34	that	that	IN
40318	783	35	it	-PRON-	PRP
40318	783	36	may	may	MD
40318	783	37	be	be	VB
40318	783	38	used	use	VBN
40318	783	39	in	in	IN
40318	783	40	the	the	DT
40318	783	41	factory	factory	NN
40318	783	42	;	;	:
40318	783	43	while	while	IN
40318	783	44	being	be	VBG
40318	783	45	built	build	VBN
40318	783	46	up	up	RP
40318	783	47	,	,	,
40318	783	48	these	these	DT
40318	783	49	organisms	organism	NNS
40318	783	50	must	must	MD
40318	783	51	be	be	VB
40318	783	52	kept	keep	VBN
40318	783	53	pure	pure	JJ
40318	783	54	.	.	.
40318	784	1	The	the	DT
40318	784	2	usual	usual	JJ
40318	784	3	practice	practice	NN
40318	784	4	is	be	VBZ
40318	784	5	to	to	TO
40318	784	6	allow	allow	VB
40318	784	7	them	-PRON-	PRP
40318	784	8	to	to	TO
40318	784	9	develop	develop	VB
40318	784	10	in	in	IN
40318	784	11	some	some	DT
40318	784	12	material	material	NN
40318	784	13	,	,	,
40318	784	14	usually	usually	RB
40318	784	15	whole	whole	JJ
40318	784	16	milk	milk	NN
40318	784	17	or	or	CC
40318	784	18	skimmed	skimmed	NN
40318	784	19	-	-	HYPH
40318	784	20	milk	milk	NN
40318	784	21	;	;	,
40318	784	22	dissolved	dissolve	VBN
40318	784	23	milk	milk	NN
40318	784	24	powder	powder	NN
40318	784	25	may	may	MD
40318	784	26	be	be	VB
40318	784	27	used	use	VBN
40318	784	28	in	in	IN
40318	784	29	the	the	DT
40318	784	30	place	place	NN
40318	784	31	of	of	IN
40318	784	32	milk	milk	NN
40318	784	33	.	.	.
40318	785	1	+60	+60	NNP
40318	785	2	.	.	.
40318	786	1	Manufacturer	Manufacturer	NNP
40318	786	2	's	's	POS
40318	786	3	directions.+--The	directions.+--the	CD
40318	786	4	manufacturer	manufacturer	NN
40318	786	5	usually	usually	RB
40318	786	6	sends	send	VBZ
40318	786	7	directions	direction	NNS
40318	786	8	with	with	IN
40318	786	9	his	-PRON-	PRP$
40318	786	10	starter	starter	JJ
40318	786	11	preparation	preparation	NN
40318	786	12	,	,	,
40318	786	13	telling	tell	VBG
40318	786	14	how	how	WRB
40318	786	15	it	-PRON-	PRP
40318	786	16	should	should	MD
40318	786	17	be	be	VB
40318	786	18	used	use	VBN
40318	786	19	to	to	TO
40318	786	20	secure	secure	VB
40318	786	21	the	the	DT
40318	786	22	best	good	JJS
40318	786	23	result	result	NN
40318	786	24	.	.	.
40318	787	1	These	these	DT
40318	787	2	directions	direction	NNS
40318	787	3	apply	apply	VBP
40318	787	4	to	to	IN
40318	787	5	average	average	JJ
40318	787	6	conditions	condition	NNS
40318	787	7	and	and	CC
40318	787	8	must	must	MD
40318	787	9	be	be	VB
40318	787	10	varied	varied	JJ
40318	787	11	to	to	TO
40318	787	12	suit	suit	VB
40318	787	13	the	the	DT
40318	787	14	individual	individual	JJ
40318	787	15	instances	instance	NNS
40318	787	16	so	so	IN
40318	787	17	that	that	IN
40318	787	18	a	a	DT
40318	787	19	good	good	JJ
40318	787	20	starter	starter	NN
40318	787	21	will	will	MD
40318	787	22	be	be	VB
40318	787	23	the	the	DT
40318	787	24	result	result	NN
40318	787	25	.	.	.
40318	788	1	The	the	DT
40318	788	2	directions	direction	NNS
40318	788	3	usually	usually	RB
40318	788	4	state	state	VBP
40318	788	5	the	the	DT
40318	788	6	amount	amount	NN
40318	788	7	of	of	IN
40318	788	8	milk	milk	NN
40318	788	9	necessary	necessary	JJ
40318	788	10	for	for	IN
40318	788	11	the	the	DT
40318	788	12	first	first	JJ
40318	788	13	inoculation	inoculation	NN
40318	788	14	.	.	.
40318	789	1	It	-PRON-	PRP
40318	789	2	is	be	VBZ
40318	789	3	usually	usually	RB
40318	789	4	a	a	DT
40318	789	5	small	small	JJ
40318	789	6	amount	amount	NN
40318	789	7	,	,	,
40318	789	8	one	one	CD
40318	789	9	or	or	CC
40318	789	10	two	two	CD
40318	789	11	quarts	quart	NNS
40318	789	12	.	.	.
40318	790	1	After	after	IN
40318	790	2	the	the	DT
40318	790	3	specific	specific	JJ
40318	790	4	amount	amount	NN
40318	790	5	has	have	VBZ
40318	790	6	been	be	VBN
40318	790	7	selected	select	VBN
40318	790	8	,	,	,
40318	790	9	this	this	DT
40318	790	10	milk	milk	NN
40318	790	11	should	should	MD
40318	790	12	be	be	VB
40318	790	13	pasteurized	pasteurize	VBN
40318	790	14	.	.	.
40318	791	1	+61	+61	UH
40318	791	2	.	.	.
40318	792	1	Selecting	select	VBG
40318	792	2	milk.+--The	milk.+--the	CD
40318	792	3	milk	milk	NN
40318	792	4	for	for	IN
40318	792	5	use	use	NN
40318	792	6	in	in	IN
40318	792	7	starter	starter	NN
40318	792	8	-	-	HYPH
40318	792	9	making	making	NN
40318	792	10	should	should	MD
40318	792	11	be	be	VB
40318	792	12	selected	select	VBN
40318	792	13	with	with	IN
40318	792	14	very	very	RB
40318	792	15	much	much	JJ
40318	792	16	care	care	NN
40318	792	17	.	.	.
40318	793	1	Only	only	RB
40318	793	2	clean	clean	JJ
40318	793	3	-	-	HYPH
40318	793	4	flavored	flavor	VBN
40318	793	5	sweet	sweet	JJ
40318	793	6	milk	milk	NN
40318	793	7	,	,	,
40318	793	8	free	free	JJ
40318	793	9	from	from	IN
40318	793	10	undesirable	undesirable	JJ
40318	793	11	micro	micro	JJ
40318	793	12	-	-	HYPH
40318	793	13	organisms	organism	NNS
40318	793	14	,	,	,
40318	793	15	should	should	MD
40318	793	16	be	be	VB
40318	793	17	used	use	VBN
40318	793	18	in	in	IN
40318	793	19	the	the	DT
40318	793	20	preparation	preparation	NN
40318	793	21	of	of	IN
40318	793	22	starter	starter	NN
40318	793	23	.	.	.
40318	794	1	The	the	DT
40318	794	2	milk	milk	NN
40318	794	3	is	be	VBZ
40318	794	4	ordinarily	ordinarily	RB
40318	794	5	chosen	choose	VBN
40318	794	6	from	from	IN
40318	794	7	a	a	DT
40318	794	8	producer	producer	NN
40318	794	9	whose	whose	WP$
40318	794	10	milk	milk	NN
40318	794	11	is	be	VBZ
40318	794	12	usually	usually	RB
40318	794	13	in	in	IN
40318	794	14	good	good	JJ
40318	794	15	condition	condition	NN
40318	794	16	.	.	.
40318	795	1	The	the	DT
40318	795	2	quality	quality	NN
40318	795	3	of	of	IN
40318	795	4	the	the	DT
40318	795	5	milk	milk	NN
40318	795	6	can	can	MD
40318	795	7	be	be	VB
40318	795	8	determined	determine	VBN
40318	795	9	by	by	IN
40318	795	10	the	the	DT
40318	795	11	use	use	NN
40318	795	12	of	of	IN
40318	795	13	the	the	DT
40318	795	14	fermentation	fermentation	NN
40318	795	15	test	test	NN
40318	795	16	.	.	.
40318	796	1	(	(	-LRB-
40318	796	2	See	see	VB
40318	796	3	Chapter	Chapter	NNP
40318	796	4	II	II	NNP
40318	796	5	.	.	.
40318	796	6	)	)	-RRB-
40318	797	1	It	-PRON-	PRP
40318	797	2	is	be	VBZ
40318	797	3	better	well	JJR
40318	797	4	to	to	TO
40318	797	5	choose	choose	VB
40318	797	6	only	only	RB
40318	797	7	the	the	DT
40318	797	8	morning	morning	NN
40318	797	9	's	's	POS
40318	797	10	milk	milk	NN
40318	797	11	for	for	IN
40318	797	12	the	the	DT
40318	797	13	making	making	NN
40318	797	14	of	of	IN
40318	797	15	starter	starter	NN
40318	797	16	,	,	,
40318	797	17	because	because	IN
40318	797	18	the	the	DT
40318	797	19	bacteria	bacteria	NNS
40318	797	20	have	have	VBP
40318	797	21	not	not	RB
40318	797	22	had	have	VBN
40318	797	23	so	so	RB
40318	797	24	much	much	JJ
40318	797	25	opportunity	opportunity	NN
40318	797	26	to	to	TO
40318	797	27	develop	develop	VB
40318	797	28	.	.	.
40318	798	1	In	in	IN
40318	798	2	no	no	DT
40318	798	3	case	case	NN
40318	798	4	should	should	MD
40318	798	5	the	the	DT
40318	798	6	mixed	mix	VBN
40318	798	7	milk	milk	NN
40318	798	8	be	be	VB
40318	798	9	used	use	VBN
40318	798	10	in	in	IN
40318	798	11	the	the	DT
40318	798	12	preparation	preparation	NN
40318	798	13	of	of	IN
40318	798	14	starter	starter	NN
40318	798	15	,	,	,
40318	798	16	as	as	IN
40318	798	17	this	this	DT
40318	798	18	eliminates	eliminate	VBZ
40318	798	19	all	all	DT
40318	798	20	opportunity	opportunity	NN
40318	798	21	for	for	IN
40318	798	22	selection	selection	NN
40318	798	23	.	.	.
40318	799	1	The	the	DT
40318	799	2	flavor	flavor	NN
40318	799	3	of	of	IN
40318	799	4	the	the	DT
40318	799	5	starter	starter	NN
40318	799	6	will	will	MD
40318	799	7	be	be	VB
40318	799	8	the	the	DT
40318	799	9	same	same	JJ
40318	799	10	as	as	IN
40318	799	11	that	that	DT
40318	799	12	of	of	IN
40318	799	13	the	the	DT
40318	799	14	milk	milk	NN
40318	799	15	from	from	IN
40318	799	16	which	which	WDT
40318	799	17	it	-PRON-	PRP
40318	799	18	is	be	VBZ
40318	799	19	made	make	VBN
40318	799	20	.	.	.
40318	800	1	+62	+62	NFP
40318	800	2	.	.	.
40318	801	1	Pasteurization+	Pasteurization+	NNP
40318	801	2	is	be	VBZ
40318	801	3	the	the	DT
40318	801	4	process	process	NN
40318	801	5	of	of	IN
40318	801	6	heating	heat	VBG
40318	801	7	to	to	IN
40318	801	8	a	a	DT
40318	801	9	high	high	JJ
40318	801	10	temperature	temperature	NN
40318	801	11	for	for	IN
40318	801	12	a	a	DT
40318	801	13	given	give	VBN
40318	801	14	length	length	NN
40318	801	15	of	of	IN
40318	801	16	time	time	NN
40318	801	17	and	and	CC
40318	801	18	quickly	quickly	RB
40318	801	19	cooling	cool	VBG
40318	801	20	.	.	.
40318	802	1	It	-PRON-	PRP
40318	802	2	kills	kill	VBZ
40318	802	3	most	most	JJS
40318	802	4	of	of	IN
40318	802	5	the	the	DT
40318	802	6	micro	micro	JJ
40318	802	7	-	-	HYPH
40318	802	8	organisms	organism	NNS
40318	802	9	in	in	IN
40318	802	10	the	the	DT
40318	802	11	milk	milk	NN
40318	802	12	.	.	.
40318	803	1	In	in	IN
40318	803	2	other	other	JJ
40318	803	3	words	word	NNS
40318	803	4	,	,	,
40318	803	5	it	-PRON-	PRP
40318	803	6	makes	make	VBZ
40318	803	7	a	a	DT
40318	803	8	clean	clean	JJ
40318	803	9	seed	seed	NN
40318	803	10	-	-	HYPH
40318	803	11	bed	bed	NN
40318	803	12	for	for	IN
40318	803	13	the	the	DT
40318	803	14	pure	pure	JJ
40318	803	15	culture	culture	NN
40318	803	16	.	.	.
40318	804	1	The	the	DT
40318	804	2	temperatures	temperature	NNS
40318	804	3	of	of	IN
40318	804	4	pasteurization	pasteurization	NN
40318	804	5	recommended	recommend	VBN
40318	804	6	for	for	IN
40318	804	7	starter	starter	NN
40318	804	8	-	-	HYPH
40318	804	9	making	make	VBG
40318	804	10	differ	differ	NN
40318	804	11	with	with	IN
40318	804	12	the	the	DT
40318	804	13	authority	authority	NN
40318	804	14	.	.	.
40318	805	1	A	a	DT
40318	805	2	temperature	temperature	NN
40318	805	3	of	of	IN
40318	805	4	180	180	CD
40318	805	5	°	°	,
40318	805	6	F.	F.	NNP
40318	805	7	for	for	IN
40318	805	8	thirty	thirty	CD
40318	805	9	minutes	minute	NNS
40318	805	10	or	or	CC
40318	805	11	longer	long	RBR
40318	805	12	seems	seem	VBZ
40318	805	13	to	to	TO
40318	805	14	be	be	VB
40318	805	15	very	very	RB
40318	805	16	satisfactory	satisfactory	JJ
40318	805	17	,	,	,
40318	805	18	since	since	IN
40318	805	19	under	under	IN
40318	805	20	these	these	DT
40318	805	21	conditions	condition	NNS
40318	805	22	nearly	nearly	RB
40318	805	23	all	all	PDT
40318	805	24	the	the	DT
40318	805	25	micro	micro	JJ
40318	805	26	-	-	HYPH
40318	805	27	organisms	organism	NNS
40318	805	28	in	in	IN
40318	805	29	the	the	DT
40318	805	30	milk	milk	NN
40318	805	31	are	be	VBP
40318	805	32	killed	kill	VBN
40318	805	33	.	.	.
40318	806	1	+63	+63	XX
40318	806	2	.	.	.
40318	807	1	Containers.+--Various	containers.+--various	JJ
40318	807	2	kinds	kind	NNS
40318	807	3	of	of	IN
40318	807	4	containers	container	NNS
40318	807	5	may	may	MD
40318	807	6	be	be	VB
40318	807	7	used	use	VBN
40318	807	8	for	for	IN
40318	807	9	starter	starter	NN
40318	807	10	-	-	HYPH
40318	807	11	making	making	NN
40318	807	12	.	.	.
40318	808	1	One	one	CD
40318	808	2	-	-	HYPH
40318	808	3	quart	quart	NN
40318	808	4	glass	glass	NN
40318	808	5	fruit	fruit	NN
40318	808	6	jars	jar	NNS
40318	808	7	or	or	CC
40318	808	8	milk	milk	NN
40318	808	9	bottles	bottle	NNS
40318	808	10	make	make	VBP
40318	808	11	very	very	RB
40318	808	12	satisfactory	satisfactory	JJ
40318	808	13	containers	container	NNS
40318	808	14	,	,	,
40318	808	15	because	because	IN
40318	808	16	the	the	DT
40318	808	17	condition	condition	NN
40318	808	18	of	of	IN
40318	808	19	the	the	DT
40318	808	20	starter	starter	NN
40318	808	21	may	may	MD
40318	808	22	be	be	VB
40318	808	23	seen	see	VBN
40318	808	24	at	at	IN
40318	808	25	any	any	DT
40318	808	26	time	time	NN
40318	808	27	.	.	.
40318	809	1	They	-PRON-	PRP
40318	809	2	are	be	VBP
40318	809	3	also	also	RB
40318	809	4	easily	easily	RB
40318	809	5	cleaned	clean	VBN
40318	809	6	.	.	.
40318	810	1	They	-PRON-	PRP
40318	810	2	have	have	VBP
40318	810	3	the	the	DT
40318	810	4	disadvantage	disadvantage	NN
40318	810	5	,	,	,
40318	810	6	however	however	RB
40318	810	7	,	,	,
40318	810	8	of	of	IN
40318	810	9	being	be	VBG
40318	810	10	easily	easily	RB
40318	810	11	broken	break	VBN
40318	810	12	,	,	,
40318	810	13	if	if	IN
40318	810	14	the	the	DT
40318	810	15	temperature	temperature	NN
40318	810	16	is	be	VBZ
40318	810	17	suddenly	suddenly	RB
40318	810	18	changed	change	VBN
40318	810	19	,	,	,
40318	810	20	or	or	CC
40318	810	21	if	if	IN
40318	810	22	severely	severely	RB
40318	810	23	jarred	jar	VBN
40318	810	24	.	.	.
40318	811	1	Tin	tin	JJ
40318	811	2	containers	container	NNS
40318	811	3	may	may	MD
40318	811	4	also	also	RB
40318	811	5	be	be	VB
40318	811	6	used	use	VBN
40318	811	7	.	.	.
40318	812	1	Such	such	JJ
40318	812	2	containers	container	NNS
40318	812	3	are	be	VBP
40318	812	4	not	not	RB
40318	812	5	easily	easily	RB
40318	812	6	broken	break	VBN
40318	812	7	,	,	,
40318	812	8	but	but	CC
40318	812	9	they	-PRON-	PRP
40318	812	10	are	be	VBP
40318	812	11	harder	hard	JJR
40318	812	12	to	to	TO
40318	812	13	clean	clean	VB
40318	812	14	and	and	CC
40318	812	15	must	must	MD
40318	812	16	be	be	VB
40318	812	17	opened	open	VBN
40318	812	18	to	to	TO
40318	812	19	examine	examine	VB
40318	812	20	the	the	DT
40318	812	21	contents	content	NNS
40318	812	22	;	;	:
40318	812	23	hence	hence	RB
40318	812	24	the	the	DT
40318	812	25	liability	liability	NN
40318	812	26	of	of	IN
40318	812	27	contamination	contamination	NN
40318	812	28	is	be	VBZ
40318	812	29	very	very	RB
40318	812	30	much	much	RB
40318	812	31	greater	great	JJR
40318	812	32	.	.	.
40318	813	1	This	this	DT
40318	813	2	small	small	JJ
40318	813	3	amount	amount	NN
40318	813	4	of	of	IN
40318	813	5	milk	milk	NN
40318	813	6	may	may	MD
40318	813	7	be	be	VB
40318	813	8	pasteurized	pasteurize	VBN
40318	813	9	by	by	IN
40318	813	10	placing	place	VBG
40318	813	11	the	the	DT
40318	813	12	container	container	NN
40318	813	13	in	in	IN
40318	813	14	water	water	NN
40318	813	15	heated	heat	VBN
40318	813	16	to	to	IN
40318	813	17	the	the	DT
40318	813	18	desired	desire	VBN
40318	813	19	temperature	temperature	NN
40318	813	20	.	.	.
40318	814	1	A	a	DT
40318	814	2	very	very	RB
40318	814	3	satisfactory	satisfactory	JJ
40318	814	4	arrangement	arrangement	NN
40318	814	5	is	be	VBZ
40318	814	6	to	to	TO
40318	814	7	cut	cut	VB
40318	814	8	of	of	IN
40318	814	9	a	a	DT
40318	814	10	barrel	barrel	NN
40318	814	11	,	,	,
40318	814	12	and	and	CC
40318	814	13	place	place	VB
40318	814	14	a	a	DT
40318	814	15	steam	steam	NN
40318	814	16	pipe	pipe	NN
40318	814	17	in	in	IN
40318	814	18	it	-PRON-	PRP
40318	814	19	.	.	.
40318	815	1	The	the	DT
40318	815	2	barrel	barrel	NN
40318	815	3	can	can	MD
40318	815	4	then	then	RB
40318	815	5	be	be	VB
40318	815	6	filled	fill	VBN
40318	815	7	partly	partly	RB
40318	815	8	full	full	JJ
40318	815	9	of	of	IN
40318	815	10	water	water	NN
40318	815	11	and	and	CC
40318	815	12	heated	heat	VBN
40318	815	13	by	by	IN
40318	815	14	steam	steam	NN
40318	815	15	.	.	.
40318	816	1	The	the	DT
40318	816	2	bottles	bottle	NNS
40318	816	3	of	of	IN
40318	816	4	milk	milk	NN
40318	816	5	to	to	TO
40318	816	6	be	be	VB
40318	816	7	pasteurized	pasteurize	VBN
40318	816	8	are	be	VBP
40318	816	9	hung	hang	VBN
40318	816	10	in	in	IN
40318	816	11	the	the	DT
40318	816	12	water	water	NN
40318	816	13	in	in	IN
40318	816	14	the	the	DT
40318	816	15	barrel	barrel	NN
40318	816	16	.	.	.
40318	817	1	Two	two	CD
40318	817	2	or	or	CC
40318	817	3	three	three	CD
40318	817	4	more	more	JJR
40318	817	5	bottles	bottle	NNS
40318	817	6	should	should	MD
40318	817	7	be	be	VB
40318	817	8	prepared	prepare	VBN
40318	817	9	than	than	IN
40318	817	10	it	-PRON-	PRP
40318	817	11	is	be	VBZ
40318	817	12	expected	expect	VBN
40318	817	13	will	will	MD
40318	817	14	be	be	VB
40318	817	15	used	use	VBN
40318	817	16	as	as	IN
40318	817	17	some	some	DT
40318	817	18	of	of	IN
40318	817	19	the	the	DT
40318	817	20	bottles	bottle	NNS
40318	817	21	are	be	VBP
40318	817	22	liable	liable	JJ
40318	817	23	to	to	TO
40318	817	24	be	be	VB
40318	817	25	broken	break	VBN
40318	817	26	while	while	IN
40318	817	27	cooling	cooling	NN
40318	817	28	or	or	CC
40318	817	29	heating	heating	NN
40318	817	30	.	.	.
40318	818	1	The	the	DT
40318	818	2	bottles	bottle	NNS
40318	818	3	should	should	MD
40318	818	4	be	be	VB
40318	818	5	filled	fill	VBN
40318	818	6	about	about	RB
40318	818	7	two	two	CD
40318	818	8	-	-	HYPH
40318	818	9	thirds	third	NNS
40318	818	10	full	full	JJ
40318	818	11	.	.	.
40318	819	1	This	this	DT
40318	819	2	leaves	leave	VBZ
40318	819	3	room	room	NN
40318	819	4	enough	enough	RB
40318	819	5	to	to	TO
40318	819	6	add	add	VB
40318	819	7	the	the	DT
40318	819	8	mother	mother	NN
40318	819	9	starter	starter	NN
40318	819	10	and	and	CC
40318	819	11	later	later	RB
40318	819	12	to	to	TO
40318	819	13	break	break	VB
40318	819	14	up	up	RP
40318	819	15	the	the	DT
40318	819	16	starter	starter	NN
40318	819	17	to	to	TO
40318	819	18	examine	examine	VB
40318	819	19	it	-PRON-	PRP
40318	819	20	.	.	.
40318	820	1	It	-PRON-	PRP
40318	820	2	is	be	VBZ
40318	820	3	desirable	desirable	JJ
40318	820	4	not	not	RB
40318	820	5	to	to	TO
40318	820	6	have	have	VB
40318	820	7	the	the	DT
40318	820	8	milk	milk	NN
40318	820	9	or	or	CC
40318	820	10	starter	starter	NN
40318	820	11	touch	touch	NN
40318	820	12	the	the	DT
40318	820	13	cover	cover	NN
40318	820	14	since	since	IN
40318	820	15	contaminations	contamination	NNS
40318	820	16	are	be	VBP
40318	820	17	more	more	RBR
40318	820	18	likely	likely	JJ
40318	820	19	.	.	.
40318	821	1	It	-PRON-	PRP
40318	821	2	is	be	VBZ
40318	821	3	a	a	DT
40318	821	4	good	good	JJ
40318	821	5	plan	plan	NN
40318	821	6	when	when	WRB
40318	821	7	pasteurizing	pasteurize	VBG
40318	821	8	to	to	TO
40318	821	9	have	have	VB
40318	821	10	one	one	CD
40318	821	11	bottle	bottle	NN
40318	821	12	as	as	IN
40318	821	13	a	a	DT
40318	821	14	check	check	NN
40318	821	15	.	.	.
40318	822	1	This	this	DT
40318	822	2	may	may	MD
40318	822	3	be	be	VB
40318	822	4	filled	fill	VBN
40318	822	5	with	with	IN
40318	822	6	water	water	NN
40318	822	7	and	and	CC
40318	822	8	left	leave	VBD
40318	822	9	open	open	JJ
40318	822	10	and	and	CC
40318	822	11	the	the	DT
40318	822	12	thermometer	thermometer	NN
40318	822	13	placed	place	VBN
40318	822	14	in	in	IN
40318	822	15	it	-PRON-	PRP
40318	822	16	.	.	.
40318	823	1	A	a	DT
40318	823	2	uniform	uniform	JJ
40318	823	3	temperature	temperature	NN
40318	823	4	may	may	MD
40318	823	5	be	be	VB
40318	823	6	obtained	obtain	VBN
40318	823	7	by	by	IN
40318	823	8	shaking	shake	VBG
40318	823	9	the	the	DT
40318	823	10	bottles	bottle	NNS
40318	823	11	.	.	.
40318	824	1	+64	+64	ADD
40318	824	2	.	.	.
40318	825	1	Adding	add	VBG
40318	825	2	cultures.+--After	cultures.+--After	:
40318	825	3	being	be	VBG
40318	825	4	pasteurized	pasteurize	VBN
40318	825	5	,	,	,
40318	825	6	the	the	DT
40318	825	7	milk	milk	NN
40318	825	8	should	should	MD
40318	825	9	be	be	VB
40318	825	10	cooled	cool	VBN
40318	825	11	to	to	IN
40318	825	12	a	a	DT
40318	825	13	temperature	temperature	NN
40318	825	14	of	of	IN
40318	825	15	80	80	CD
40318	825	16	°	°	,
40318	825	17	F.	F.	NNP
40318	825	18	This	this	DT
40318	825	19	is	be	VBZ
40318	825	20	a	a	DT
40318	825	21	suitable	suitable	JJ
40318	825	22	temperature	temperature	NN
40318	825	23	for	for	IN
40318	825	24	the	the	DT
40318	825	25	development	development	NN
40318	825	26	of	of	IN
40318	825	27	the	the	DT
40318	825	28	lactic	lactic	JJ
40318	825	29	acid	acid	NN
40318	825	30	-	-	HYPH
40318	825	31	forming	form	VBG
40318	825	32	organisms	organism	NNS
40318	825	33	.	.	.
40318	826	1	The	the	DT
40318	826	2	commercial	commercial	JJ
40318	826	3	or	or	CC
40318	826	4	pure	pure	JJ
40318	826	5	culture	culture	NN
40318	826	6	should	should	MD
40318	826	7	now	now	RB
40318	826	8	be	be	VB
40318	826	9	added	add	VBN
40318	826	10	to	to	IN
40318	826	11	the	the	DT
40318	826	12	milk	milk	NN
40318	826	13	at	at	IN
40318	826	14	the	the	DT
40318	826	15	rate	rate	NN
40318	826	16	specified	specify	VBN
40318	826	17	in	in	IN
40318	826	18	the	the	DT
40318	826	19	directions	direction	NNS
40318	826	20	.	.	.
40318	827	1	Care	care	NN
40318	827	2	should	should	MD
40318	827	3	be	be	VB
40318	827	4	exercised	exercise	VBN
40318	827	5	in	in	IN
40318	827	6	opening	open	VBG
40318	827	7	bottles	bottle	NNS
40318	827	8	not	not	RB
40318	827	9	to	to	TO
40318	827	10	put	put	VB
40318	827	11	the	the	DT
40318	827	12	covers	cover	NNS
40318	827	13	in	in	IN
40318	827	14	an	an	DT
40318	827	15	unclean	unclean	JJ
40318	827	16	place	place	NN
40318	827	17	.	.	.
40318	828	1	A	a	DT
40318	828	2	sterile	sterile	JJ
40318	828	3	dipper	dipper	NN
40318	828	4	is	be	VBZ
40318	828	5	a	a	DT
40318	828	6	good	good	JJ
40318	828	7	place	place	NN
40318	828	8	to	to	TO
40318	828	9	put	put	VB
40318	828	10	them	-PRON-	PRP
40318	828	11	.	.	.
40318	829	1	After	after	IN
40318	829	2	the	the	DT
40318	829	3	culture	culture	NN
40318	829	4	has	have	VBZ
40318	829	5	been	be	VBN
40318	829	6	added	add	VBN
40318	829	7	to	to	IN
40318	829	8	the	the	DT
40318	829	9	milk	milk	NN
40318	829	10	,	,	,
40318	829	11	it	-PRON-	PRP
40318	829	12	should	should	MD
40318	829	13	be	be	VB
40318	829	14	mixed	mix	VBN
40318	829	15	thoroughly	thoroughly	RB
40318	829	16	by	by	IN
40318	829	17	shaking	shake	VBG
40318	829	18	the	the	DT
40318	829	19	bottle	bottle	NN
40318	829	20	.	.	.
40318	830	1	This	this	DT
40318	830	2	should	should	MD
40318	830	3	be	be	VB
40318	830	4	repeated	repeat	VBN
40318	830	5	every	every	DT
40318	830	6	fifteen	fifteen	CD
40318	830	7	or	or	CC
40318	830	8	twenty	twenty	CD
40318	830	9	minutes	minute	NNS
40318	830	10	for	for	IN
40318	830	11	four	four	CD
40318	830	12	or	or	CC
40318	830	13	five	five	CD
40318	830	14	times	time	NNS
40318	830	15	.	.	.
40318	831	1	This	this	DT
40318	831	2	is	be	VBZ
40318	831	3	done	do	VBN
40318	831	4	to	to	TO
40318	831	5	make	make	VB
40318	831	6	certain	certain	JJ
40318	831	7	that	that	IN
40318	831	8	the	the	DT
40318	831	9	culture	culture	NN
40318	831	10	is	be	VBZ
40318	831	11	thoroughly	thoroughly	RB
40318	831	12	mixed	mix	VBN
40318	831	13	with	with	IN
40318	831	14	the	the	DT
40318	831	15	milk	milk	NN
40318	831	16	.	.	.
40318	832	1	The	the	DT
40318	832	2	milk	milk	NN
40318	832	3	should	should	MD
40318	832	4	be	be	VB
40318	832	5	placed	place	VBN
40318	832	6	in	in	IN
40318	832	7	a	a	DT
40318	832	8	room	room	NN
40318	832	9	or	or	CC
40318	832	10	incubator	incubator	NN
40318	832	11	as	as	IN
40318	832	12	near	near	IN
40318	832	13	80	80	CD
40318	832	14	°	°	,
40318	832	15	F.	F.	NNP
40318	832	16	as	as	IN
40318	832	17	possible	possible	JJ
40318	832	18	,	,	,
40318	832	19	in	in	IN
40318	832	20	order	order	NN
40318	832	21	to	to	TO
40318	832	22	have	have	VB
40318	832	23	a	a	DT
40318	832	24	uniform	uniform	JJ
40318	832	25	temperature	temperature	NN
40318	832	26	for	for	IN
40318	832	27	the	the	DT
40318	832	28	growth	growth	NN
40318	832	29	of	of	IN
40318	832	30	the	the	DT
40318	832	31	organisms	organism	NNS
40318	832	32	.	.	.
40318	833	1	The	the	DT
40318	833	2	bacteria	bacteria	NNS
40318	833	3	in	in	IN
40318	833	4	the	the	DT
40318	833	5	pure	pure	JJ
40318	833	6	culture	culture	NN
40318	833	7	are	be	VBP
40318	833	8	more	more	RBR
40318	833	9	or	or	CC
40318	833	10	less	less	RBR
40318	833	11	dormant	dormant	JJ
40318	833	12	so	so	IN
40318	833	13	that	that	IN
40318	833	14	a	a	DT
40318	833	15	somewhat	somewhat	RB
40318	833	16	higher	high	JJR
40318	833	17	temperature	temperature	NN
40318	833	18	than	than	IN
40318	833	19	the	the	DT
40318	833	20	ordinary	ordinary	JJ
40318	833	21	is	be	VBZ
40318	833	22	necessary	necessary	JJ
40318	833	23	to	to	TO
40318	833	24	stimulate	stimulate	VB
40318	833	25	their	-PRON-	PRP$
40318	833	26	activity	activity	NN
40318	833	27	.	.	.
40318	834	1	This	this	DT
40318	834	2	milk	milk	NN
40318	834	3	should	should	MD
40318	834	4	be	be	VB
40318	834	5	coagulated	coagulate	VBN
40318	834	6	in	in	IN
40318	834	7	eighteen	eighteen	CD
40318	834	8	to	to	TO
40318	834	9	twenty	twenty	CD
40318	834	10	-	-	HYPH
40318	834	11	four	four	CD
40318	834	12	hours	hour	NNS
40318	834	13	,	,	,
40318	834	14	depending	depend	VBG
40318	834	15	largely	largely	RB
40318	834	16	on	on	IN
40318	834	17	the	the	DT
40318	834	18	uniformity	uniformity	NN
40318	834	19	of	of	IN
40318	834	20	the	the	DT
40318	834	21	temperature	temperature	NN
40318	834	22	during	during	IN
40318	834	23	incubation	incubation	NN
40318	834	24	.	.	.
40318	835	1	+65	+65	NNP
40318	835	2	.	.	.
40318	836	1	Cleanliness.+--To	Cleanliness.+--To	NNS
40318	836	2	produce	produce	VBP
40318	836	3	a	a	DT
40318	836	4	good	good	JJ
40318	836	5	starter	starter	NN
40318	836	6	,	,	,
40318	836	7	great	great	JJ
40318	836	8	care	care	NN
40318	836	9	should	should	MD
40318	836	10	be	be	VB
40318	836	11	exercised	exercise	VBN
40318	836	12	that	that	IN
40318	836	13	all	all	DT
40318	836	14	utensils	utensil	NNS
40318	836	15	coming	come	VBG
40318	836	16	in	in	IN
40318	836	17	contact	contact	NN
40318	836	18	with	with	IN
40318	836	19	the	the	DT
40318	836	20	milk	milk	NN
40318	836	21	are	be	VBP
40318	836	22	sterile	sterile	JJ
40318	836	23	.	.	.
40318	837	1	After	after	IN
40318	837	2	the	the	DT
40318	837	3	milk	milk	NN
40318	837	4	is	be	VBZ
40318	837	5	in	in	IN
40318	837	6	the	the	DT
40318	837	7	container	container	NN
40318	837	8	in	in	IN
40318	837	9	which	which	WDT
40318	837	10	the	the	DT
40318	837	11	starter	starter	NN
40318	837	12	is	be	VBZ
40318	837	13	made	make	VBN
40318	837	14	,	,	,
40318	837	15	it	-PRON-	PRP
40318	837	16	should	should	MD
40318	837	17	be	be	VB
40318	837	18	kept	keep	VBN
40318	837	19	covered	cover	VBN
40318	837	20	as	as	RB
40318	837	21	continuously	continuously	RB
40318	837	22	as	as	IN
40318	837	23	possible	possible	JJ
40318	837	24	.	.	.
40318	838	1	Thermometers	thermometer	NNS
40318	838	2	should	should	MD
40318	838	3	not	not	RB
40318	838	4	be	be	VB
40318	838	5	put	put	VBN
40318	838	6	into	into	IN
40318	838	7	it	-PRON-	PRP
40318	838	8	to	to	TO
40318	838	9	ascertain	ascertain	VB
40318	838	10	the	the	DT
40318	838	11	temperature	temperature	NN
40318	838	12	.	.	.
40318	839	1	When	when	WRB
40318	839	2	examining	examine	VBG
40318	839	3	the	the	DT
40318	839	4	starter	starter	NN
40318	839	5	,	,	,
40318	839	6	do	do	VB
40318	839	7	not	not	RB
40318	839	8	dip	dip	VB
40318	839	9	into	into	IN
40318	839	10	it	-PRON-	PRP
40318	839	11	,	,	,
40318	839	12	but	but	CC
40318	839	13	pour	pour	VB
40318	839	14	out	out	RP
40318	839	15	,	,	,
40318	839	16	as	as	IN
40318	839	17	this	this	DT
40318	839	18	prevents	prevent	VBZ
40318	839	19	contamination	contamination	NN
40318	839	20	.	.	.
40318	840	1	The	the	DT
40318	840	2	cover	cover	NN
40318	840	3	,	,	,
40318	840	4	when	when	WRB
40318	840	5	removed	remove	VBN
40318	840	6	from	from	IN
40318	840	7	the	the	DT
40318	840	8	container	container	NN
40318	840	9	,	,	,
40318	840	10	should	should	MD
40318	840	11	be	be	VB
40318	840	12	put	put	VBN
40318	840	13	in	in	IN
40318	840	14	a	a	DT
40318	840	15	sterile	sterile	JJ
40318	840	16	place	place	NN
40318	840	17	in	in	IN
40318	840	18	such	such	JJ
40318	840	19	way	way	NN
40318	840	20	that	that	WDT
40318	840	21	the	the	DT
40318	840	22	dirt	dirt	NN
40318	840	23	will	will	MD
40318	840	24	not	not	RB
40318	840	25	stick	stick	VB
40318	840	26	to	to	IN
40318	840	27	it	-PRON-	PRP
40318	840	28	and	and	CC
40318	840	29	later	later	RB
40318	840	30	get	get	VB
40318	840	31	into	into	IN
40318	840	32	the	the	DT
40318	840	33	starter	starter	NN
40318	840	34	.	.	.
40318	841	1	+66	+66	NFP
40318	841	2	.	.	.
40318	842	1	"	"	``
40318	842	2	Mother	Mother	NNP
40318	842	3	"	"	''
40318	842	4	starter	starter	NN
40318	842	5	or	or	CC
40318	842	6	startoline.+--The	startoline.+--the	CD
40318	842	7	thickened	thicken	VBD
40318	842	8	sour	sour	JJ
40318	842	9	milk	milk	NN
40318	842	10	obtained	obtain	VBN
40318	842	11	by	by	IN
40318	842	12	inoculating	inoculate	VBG
40318	842	13	the	the	DT
40318	842	14	sweet	sweet	JJ
40318	842	15	pasteurized	pasteurized	JJ
40318	842	16	milk	milk	NN
40318	842	17	with	with	IN
40318	842	18	pure	pure	JJ
40318	842	19	culture	culture	NN
40318	842	20	of	of	IN
40318	842	21	lactic	lactic	JJ
40318	842	22	acid	acid	NN
40318	842	23	-	-	HYPH
40318	842	24	forming	form	VBG
40318	842	25	bacteria	bacteria	NNS
40318	842	26	is	be	VBZ
40318	842	27	known	know	VBN
40318	842	28	as	as	IN
40318	842	29	"	"	``
40318	842	30	mother	mother	NN
40318	842	31	starter	starter	NN
40318	842	32	"	"	''
40318	842	33	or	or	CC
40318	842	34	"	"	``
40318	842	35	startoline	startoline	NN
40318	842	36	.	.	.
40318	842	37	"	"	''
40318	843	1	+67	+67	UH
40318	843	2	.	.	.
40318	844	1	Examining	examine	VBG
40318	844	2	starter.+--This	starter.+--this	JJ
40318	844	3	starter	starter	NN
40318	844	4	should	should	MD
40318	844	5	be	be	VB
40318	844	6	examined	examine	VBN
40318	844	7	carefully	carefully	RB
40318	844	8	as	as	IN
40318	844	9	to	to	IN
40318	844	10	physical	physical	JJ
40318	844	11	properties	property	NNS
40318	844	12	,	,	,
40318	844	13	odor	odor	NNP
40318	844	14	and	and	CC
40318	844	15	taste	taste	NN
40318	844	16	.	.	.
40318	845	1	The	the	DT
40318	845	2	coagulation	coagulation	NN
40318	845	3	should	should	MD
40318	845	4	be	be	VB
40318	845	5	smooth	smooth	JJ
40318	845	6	,	,	,
40318	845	7	free	free	JJ
40318	845	8	from	from	IN
40318	845	9	whey	whey	JJ
40318	845	10	and	and	CC
40318	845	11	gassy	gassy	JJ
40318	845	12	pockets	pocket	NNS
40318	845	13	or	or	CC
40318	845	14	bubbles	bubble	NNS
40318	845	15	.	.	.
40318	846	1	Sometimes	sometimes	RB
40318	846	2	the	the	DT
40318	846	3	first	first	JJ
40318	846	4	few	few	JJ
40318	846	5	inoculations	inoculation	NNS
40318	846	6	from	from	IN
40318	846	7	a	a	DT
40318	846	8	new	new	JJ
40318	846	9	culture	culture	NN
40318	846	10	will	will	MD
40318	846	11	show	show	VB
40318	846	12	signs	sign	NNS
40318	846	13	of	of	IN
40318	846	14	gas	gas	NN
40318	846	15	,	,	,
40318	846	16	but	but	CC
40318	846	17	,	,	,
40318	846	18	usually	usually	RB
40318	846	19	,	,	,
40318	846	20	this	this	DT
40318	846	21	will	will	MD
40318	846	22	quickly	quickly	RB
40318	846	23	disappear	disappear	VB
40318	846	24	,	,	,
40318	846	25	and	and	CC
40318	846	26	not	not	RB
40318	846	27	injure	injure	VB
40318	846	28	the	the	DT
40318	846	29	starter	starter	NN
40318	846	30	.	.	.
40318	847	1	It	-PRON-	PRP
40318	847	2	should	should	MD
40318	847	3	have	have	VB
40318	847	4	a	a	DT
40318	847	5	clean	clean	JJ
40318	847	6	sour	sour	JJ
40318	847	7	cream	cream	NN
40318	847	8	odor	odor	NNP
40318	847	9	and	and	CC
40318	847	10	clean	clean	JJ
40318	847	11	,	,	,
40318	847	12	mild	mild	JJ
40318	847	13	,	,	,
40318	847	14	acid	acid	JJ
40318	847	15	flavor	flavor	NN
40318	847	16	.	.	.
40318	848	1	After	after	IN
40318	848	2	breaking	break	VBG
40318	848	3	up	up	RP
40318	848	4	it	-PRON-	PRP
40318	848	5	should	should	MD
40318	848	6	be	be	VB
40318	848	7	thick	thick	JJ
40318	848	8	and	and	CC
40318	848	9	creamy	creamy	JJ
40318	848	10	,	,	,
40318	848	11	entirely	entirely	RB
40318	848	12	free	free	JJ
40318	848	13	from	from	IN
40318	848	14	lumps	lump	NNS
40318	848	15	.	.	.
40318	849	1	This	this	DT
40318	849	2	starter	starter	NN
40318	849	3	may	may	MD
40318	849	4	have	have	VB
40318	849	5	an	an	DT
40318	849	6	objectionable	objectionable	JJ
40318	849	7	flavor	flavor	NN
40318	849	8	,	,	,
40318	849	9	due	due	IN
40318	849	10	to	to	IN
40318	849	11	the	the	DT
40318	849	12	media	medium	NNS
40318	849	13	in	in	IN
40318	849	14	which	which	WDT
40318	849	15	the	the	DT
40318	849	16	organisms	organism	NNS
40318	849	17	were	be	VBD
40318	849	18	growing	grow	VBG
40318	849	19	when	when	WRB
40318	849	20	shipped	ship	VBN
40318	849	21	.	.	.
40318	850	1	In	in	IN
40318	850	2	such	such	JJ
40318	850	3	cases	case	NNS
40318	850	4	it	-PRON-	PRP
40318	850	5	is	be	VBZ
40318	850	6	necessary	necessary	JJ
40318	850	7	to	to	TO
40318	850	8	carry	carry	VB
40318	850	9	the	the	DT
40318	850	10	starter	starter	JJ
40318	850	11	one	one	CD
40318	850	12	or	or	CC
40318	850	13	two	two	CD
40318	850	14	propagations	propagation	NNS
40318	850	15	to	to	TO
40318	850	16	overcome	overcome	VB
40318	850	17	the	the	DT
40318	850	18	flavor	flavor	NN
40318	850	19	,	,	,
40318	850	20	to	to	TO
40318	850	21	enliven	enliven	VB
40318	850	22	the	the	DT
40318	850	23	micro	micro	JJ
40318	850	24	-	-	HYPH
40318	850	25	organisms	organism	NNS
40318	850	26	and	and	CC
40318	850	27	to	to	TO
40318	850	28	secure	secure	VB
40318	850	29	the	the	DT
40318	850	30	quantity	quantity	NN
40318	850	31	desired	desire	VBN
40318	850	32	.	.	.
40318	851	1	+68	+68	XX
40318	851	2	.	.	.
40318	852	1	Second	second	JJ
40318	852	2	day	day	NN
40318	852	3	's	's	POS
40318	852	4	propagation.+--For	propagation.+--for	CD
40318	852	5	the	the	DT
40318	852	6	second	second	JJ
40318	852	7	day	day	NN
40318	852	8	,	,	,
40318	852	9	the	the	DT
40318	852	10	milk	milk	NN
40318	852	11	for	for	IN
40318	852	12	the	the	DT
40318	852	13	starter	starter	NN
40318	852	14	is	be	VBZ
40318	852	15	selected	select	VBN
40318	852	16	as	as	IN
40318	852	17	on	on	IN
40318	852	18	the	the	DT
40318	852	19	first	first	JJ
40318	852	20	day	day	NN
40318	852	21	.	.	.
40318	853	1	It	-PRON-	PRP
40318	853	2	is	be	VBZ
40318	853	3	pasteurized	pasteurize	VBN
40318	853	4	,	,	,
40318	853	5	and	and	CC
40318	853	6	this	this	DT
40318	853	7	time	time	NN
40318	853	8	cooled	cool	VBD
40318	853	9	to	to	IN
40318	853	10	70	70	CD
40318	853	11	°	°	,
40318	853	12	F.	F.	NNP
40318	853	13	The	the	DT
40318	853	14	milk	milk	NN
40318	853	15	is	be	VBZ
40318	853	16	cooled	cool	VBN
40318	853	17	a	a	DT
40318	853	18	trifle	trifle	NN
40318	853	19	colder	cold	JJR
40318	853	20	the	the	DT
40318	853	21	second	second	JJ
40318	853	22	day	day	NN
40318	853	23	than	than	IN
40318	853	24	the	the	DT
40318	853	25	first	first	JJ
40318	853	26	,	,	,
40318	853	27	because	because	IN
40318	853	28	the	the	DT
40318	853	29	organisms	organism	NNS
40318	853	30	have	have	VBP
40318	853	31	become	become	VBN
40318	853	32	more	more	RBR
40318	853	33	active	active	JJ
40318	853	34	and	and	CC
40318	853	35	hence	hence	RB
40318	853	36	do	do	VBP
40318	853	37	not	not	RB
40318	853	38	require	require	VB
40318	853	39	as	as	RB
40318	853	40	high	high	JJ
40318	853	41	a	a	DT
40318	853	42	temperature	temperature	NN
40318	853	43	to	to	TO
40318	853	44	grow	grow	VB
40318	853	45	.	.	.
40318	854	1	Instead	instead	RB
40318	854	2	of	of	IN
40318	854	3	inoculating	inoculate	VBG
40318	854	4	with	with	IN
40318	854	5	powder	powder	NN
40318	854	6	,	,	,
40318	854	7	as	as	IN
40318	854	8	was	be	VBD
40318	854	9	done	do	VBN
40318	854	10	the	the	DT
40318	854	11	first	first	JJ
40318	854	12	day	day	NN
40318	854	13	,	,	,
40318	854	14	the	the	DT
40318	854	15	mother	mother	NN
40318	854	16	starter	starter	NN
40318	854	17	prepared	prepare	VBD
40318	854	18	the	the	DT
40318	854	19	first	first	JJ
40318	854	20	day	day	NN
40318	854	21	is	be	VBZ
40318	854	22	used	use	VBN
40318	854	23	.	.	.
40318	855	1	This	this	DT
40318	855	2	requires	require	VBZ
40318	855	3	only	only	RB
40318	855	4	a	a	DT
40318	855	5	very	very	RB
40318	855	6	small	small	JJ
40318	855	7	amount	amount	NN
40318	855	8	,	,	,
40318	855	9	perhaps	perhaps	RB
40318	855	10	a	a	DT
40318	855	11	tablespoonful	tablespoonful	JJ
40318	855	12	to	to	IN
40318	855	13	a	a	DT
40318	855	14	quart	quart	JJ
40318	855	15	bottle	bottle	NN
40318	855	16	.	.	.
40318	856	1	It	-PRON-	PRP
40318	856	2	should	should	MD
40318	856	3	be	be	VB
40318	856	4	thoroughly	thoroughly	RB
40318	856	5	mixed	mix	VBN
40318	856	6	with	with	IN
40318	856	7	the	the	DT
40318	856	8	milk	milk	NN
40318	856	9	.	.	.
40318	857	1	This	this	DT
40318	857	2	starter	starter	NN
40318	857	3	may	may	MD
40318	857	4	have	have	VB
40318	857	5	the	the	DT
40318	857	6	flavor	flavor	NN
40318	857	7	of	of	IN
40318	857	8	the	the	DT
40318	857	9	media	medium	NNS
40318	857	10	used	use	VBN
40318	857	11	in	in	IN
40318	857	12	the	the	DT
40318	857	13	laboratory	laboratory	NN
40318	857	14	culture	culture	NN
40318	857	15	,	,	,
40318	857	16	therefore	therefore	RB
40318	857	17	may	may	MD
40318	857	18	need	need	VB
40318	857	19	to	to	TO
40318	857	20	be	be	VB
40318	857	21	carried	carry	VBN
40318	857	22	one	one	CD
40318	857	23	or	or	CC
40318	857	24	two	two	CD
40318	857	25	days	day	NNS
40318	857	26	more	more	JJR
40318	857	27	to	to	TO
40318	857	28	eliminate	eliminate	VB
40318	857	29	it	-PRON-	PRP
40318	857	30	.	.	.
40318	858	1	After	after	IN
40318	858	2	the	the	DT
40318	858	3	flavor	flavor	NN
40318	858	4	has	have	VBZ
40318	858	5	become	become	VBN
40318	858	6	normal	normal	JJ
40318	858	7	,	,	,
40318	858	8	the	the	DT
40318	858	9	mother	mother	NN
40318	858	10	starter	starter	NN
40318	858	11	is	be	VBZ
40318	858	12	ready	ready	JJ
40318	858	13	for	for	IN
40318	858	14	commercial	commercial	JJ
40318	858	15	use	use	NN
40318	858	16	.	.	.
40318	859	1	[	[	-LRB-
40318	859	2	Illustration	illustration	NN
40318	859	3	:	:	:
40318	859	4	FIG	FIG	NNP
40318	859	5	.	.	.
40318	860	1	6.--An	6.--an	CD
40318	860	2	improved	improve	VBD
40318	860	3	starter	starter	NN
40318	860	4	-	-	HYPH
40318	860	5	can	can	NN
40318	860	6	.	.	.
40318	860	7	]	]	-RRB-
40318	861	1	+69	+69	NFP
40318	861	2	.	.	.
40318	862	1	Preparation	preparation	NN
40318	862	2	of	of	IN
40318	862	3	larger	large	JJR
40318	862	4	amount	amount	NN
40318	862	5	of	of	IN
40318	862	6	starter.+--The	starter.+--the	CD
40318	862	7	first	first	JJ
40318	862	8	thing	thing	NN
40318	862	9	to	to	TO
40318	862	10	determine	determine	VB
40318	862	11	is	be	VBZ
40318	862	12	the	the	DT
40318	862	13	quantity	quantity	NN
40318	862	14	of	of	IN
40318	862	15	starter	starter	NN
40318	862	16	required	require	VBN
40318	862	17	.	.	.
40318	863	1	As	as	IN
40318	863	2	much	much	JJ
40318	863	3	milk	milk	NN
40318	863	4	should	should	MD
40318	863	5	be	be	VB
40318	863	6	carefully	carefully	RB
40318	863	7	chosen	choose	VBN
40318	863	8	as	as	IN
40318	863	9	the	the	DT
40318	863	10	amount	amount	NN
40318	863	11	of	of	IN
40318	863	12	starter	starter	NN
40318	863	13	desired	desire	VBN
40318	863	14	.	.	.
40318	864	1	This	this	DT
40318	864	2	milk	milk	NN
40318	864	3	should	should	MD
40318	864	4	then	then	RB
40318	864	5	be	be	VB
40318	864	6	pasteurized	pasteurize	VBN
40318	864	7	.	.	.
40318	865	1	An	an	DT
40318	865	2	improved	improved	JJ
40318	865	3	starter	starter	NN
40318	865	4	-	-	HYPH
40318	865	5	can	can	NN
40318	865	6	(	(	-LRB-
40318	865	7	Fig	fig	NN
40318	865	8	.	.	.
40318	866	1	6	6	LS
40318	866	2	)	)	-RRB-
40318	866	3	may	may	MD
40318	866	4	be	be	VB
40318	866	5	used	use	VBN
40318	866	6	in	in	IN
40318	866	7	the	the	DT
40318	866	8	pasteurization	pasteurization	NN
40318	866	9	of	of	IN
40318	866	10	the	the	DT
40318	866	11	milk	milk	NN
40318	866	12	and	and	CC
40318	866	13	the	the	DT
40318	866	14	making	making	NN
40318	866	15	of	of	IN
40318	866	16	starter	starter	NN
40318	866	17	,	,	,
40318	866	18	or	or	CC
40318	866	19	a	a	DT
40318	866	20	milk	milk	NN
40318	866	21	-	-	HYPH
40318	866	22	can	can	NN
40318	866	23	(	(	-LRB-
40318	866	24	Fig	fig	NN
40318	866	25	.	.	.
40318	867	1	7	7	LS
40318	867	2	)	)	-RRB-
40318	867	3	placed	place	VBN
40318	867	4	in	in	IN
40318	867	5	a	a	DT
40318	867	6	tub	tub	NN
40318	867	7	of	of	IN
40318	867	8	water	water	NN
40318	867	9	in	in	IN
40318	867	10	which	which	WDT
40318	867	11	there	there	EX
40318	867	12	is	be	VBZ
40318	867	13	a	a	DT
40318	867	14	steam	steam	NN
40318	867	15	pipe	pipe	NN
40318	867	16	.	.	.
40318	868	1	The	the	DT
40318	868	2	former	former	JJ
40318	868	3	requires	require	VBZ
40318	868	4	mechanical	mechanical	JJ
40318	868	5	power	power	NN
40318	868	6	to	to	TO
40318	868	7	operate	operate	VB
40318	868	8	the	the	DT
40318	868	9	agitator	agitator	NN
40318	868	10	,	,	,
40318	868	11	but	but	CC
40318	868	12	the	the	DT
40318	868	13	latter	latter	JJ
40318	868	14	can	can	MD
40318	868	15	be	be	VB
40318	868	16	used	use	VBN
40318	868	17	where	where	WRB
40318	868	18	mechanical	mechanical	JJ
40318	868	19	power	power	NN
40318	868	20	is	be	VBZ
40318	868	21	not	not	RB
40318	868	22	available	available	JJ
40318	868	23	.	.	.
40318	869	1	In	in	IN
40318	869	2	the	the	DT
40318	869	3	latter	latter	JJ
40318	869	4	the	the	DT
40318	869	5	milk	milk	NN
40318	869	6	and	and	CC
40318	869	7	starter	starter	NN
40318	869	8	are	be	VBP
40318	869	9	stirred	stir	VBN
40318	869	10	by	by	IN
40318	869	11	hand	hand	NN
40318	869	12	.	.	.
40318	870	1	This	this	DT
40318	870	2	is	be	VBZ
40318	870	3	the	the	DT
40318	870	4	kind	kind	NN
40318	870	5	of	of	IN
40318	870	6	apparatus	apparatus	NN
40318	870	7	more	more	RBR
40318	870	8	often	often	RB
40318	870	9	found	find	VBN
40318	870	10	in	in	IN
40318	870	11	cheese	cheese	NN
40318	870	12	factories	factory	NNS
40318	870	13	.	.	.
40318	871	1	[	[	-LRB-
40318	871	2	Illustration	illustration	NN
40318	871	3	:	:	:
40318	871	4	FIG	FIG	NNP
40318	871	5	.	.	.
40318	872	1	7.--A	7.--a	CD
40318	872	2	simple	simple	JJ
40318	872	3	device	device	NN
40318	872	4	for	for	IN
40318	872	5	the	the	DT
40318	872	6	preparation	preparation	NN
40318	872	7	of	of	IN
40318	872	8	starter	starter	NN
40318	872	9	.	.	.
40318	872	10	]	]	-RRB-
40318	873	1	If	if	IN
40318	873	2	possible	possible	JJ
40318	873	3	,	,	,
40318	873	4	this	this	DT
40318	873	5	milk	milk	NN
40318	873	6	should	should	MD
40318	873	7	be	be	VB
40318	873	8	pasteurized	pasteurize	VBN
40318	873	9	to	to	IN
40318	873	10	180	180	CD
40318	873	11	°	°	,
40318	873	12	F.	F.	NNP
40318	873	13	for	for	IN
40318	873	14	thirty	thirty	CD
40318	873	15	minutes	minute	NNS
40318	873	16	;	;	:
40318	873	17	this	this	DT
40318	873	18	kills	kill	VBZ
40318	873	19	most	most	JJS
40318	873	20	of	of	IN
40318	873	21	the	the	DT
40318	873	22	bacteria	bacteria	NNS
40318	873	23	and	and	CC
40318	873	24	spores	spore	NNS
40318	873	25	.	.	.
40318	874	1	The	the	DT
40318	874	2	milk	milk	NN
40318	874	3	should	should	MD
40318	874	4	be	be	VB
40318	874	5	cooled	cool	VBN
40318	874	6	to	to	IN
40318	874	7	60	60	CD
40318	874	8	°	°	NNS
40318	874	9	-65	-65	NNP
40318	874	10	°	°	NNP
40318	874	11	F.	F.	NNP
40318	874	12	,	,	,
40318	874	13	the	the	DT
40318	874	14	temperature	temperature	NN
40318	874	15	of	of	IN
40318	874	16	incubation	incubation	NN
40318	874	17	.	.	.
40318	875	1	This	this	DT
40318	875	2	temperature	temperature	NN
40318	875	3	may	may	MD
40318	875	4	be	be	VB
40318	875	5	varied	vary	VBN
40318	875	6	with	with	IN
40318	875	7	conditions	condition	NNS
40318	875	8	,	,	,
40318	875	9	so	so	IN
40318	875	10	that	that	IN
40318	875	11	the	the	DT
40318	875	12	starter	starter	NN
40318	875	13	will	will	MD
40318	875	14	be	be	VB
40318	875	15	ready	ready	JJ
40318	875	16	for	for	IN
40318	875	17	use	use	NN
40318	875	18	at	at	IN
40318	875	19	the	the	DT
40318	875	20	desired	desire	VBN
40318	875	21	time	time	NN
40318	875	22	.	.	.
40318	876	1	The	the	DT
40318	876	2	higher	high	JJR
40318	876	3	the	the	DT
40318	876	4	temperature	temperature	NN
40318	876	5	,	,	,
40318	876	6	the	the	DT
40318	876	7	less	less	JJR
40318	876	8	time	time	NN
40318	876	9	is	be	VBZ
40318	876	10	required	require	VBN
40318	876	11	to	to	TO
40318	876	12	ripen	ripen	VB
40318	876	13	the	the	DT
40318	876	14	starter	starter	NN
40318	876	15	.	.	.
40318	877	1	+70	+70	UH
40318	877	2	.	.	.
40318	878	1	Amount	Amount	NNP
40318	878	2	of	of	IN
40318	878	3	mother	mother	NN
40318	878	4	starter	starter	NN
40318	878	5	to	to	IN
40318	878	6	use.+--The	use.+--the	JJ
40318	878	7	mother	mother	NN
40318	878	8	starter	starter	NN
40318	878	9	prepared	prepare	VBD
40318	878	10	the	the	DT
40318	878	11	day	day	NN
40318	878	12	before	before	RB
40318	878	13	is	be	VBZ
40318	878	14	now	now	RB
40318	878	15	used	use	VBN
40318	878	16	to	to	TO
40318	878	17	inoculate	inoculate	VB
40318	878	18	the	the	DT
40318	878	19	starter	starter	JJ
40318	878	20	milk	milk	NN
40318	878	21	.	.	.
40318	879	1	The	the	DT
40318	879	2	amount	amount	NN
40318	879	3	to	to	TO
40318	879	4	use	use	NN
40318	879	5	will	will	MD
40318	879	6	depend	depend	VB
40318	879	7	on	on	IN
40318	879	8	:	:	:
40318	879	9	1	1	CD
40318	879	10	.	.	.
40318	880	1	Temperature	temperature	NN
40318	880	2	of	of	IN
40318	880	3	milk	milk	NN
40318	880	4	when	when	WRB
40318	880	5	mother	mother	NN
40318	880	6	starter	starter	NN
40318	880	7	is	be	VBZ
40318	880	8	added	add	VBN
40318	880	9	;	;	:
40318	880	10	2	2	CD
40318	880	11	.	.	.
40318	881	1	Average	average	JJ
40318	881	2	temperature	temperature	NN
40318	881	3	at	at	IN
40318	881	4	which	which	WDT
40318	881	5	the	the	DT
40318	881	6	milk	milk	NN
40318	881	7	will	will	MD
40318	881	8	be	be	VB
40318	881	9	kept	keep	VBN
40318	881	10	during	during	IN
40318	881	11	the	the	DT
40318	881	12	ripening	ripening	JJ
40318	881	13	period	period	NN
40318	881	14	;	;	:
40318	881	15	3	3	CD
40318	881	16	.	.	.
40318	882	1	Time	time	NN
40318	882	2	allowed	allow	VBN
40318	882	3	for	for	IN
40318	882	4	starter	starter	NN
40318	882	5	to	to	TO
40318	882	6	ripen	ripen	VB
40318	882	7	before	before	IN
40318	882	8	it	-PRON-	PRP
40318	882	9	is	be	VBZ
40318	882	10	to	to	TO
40318	882	11	be	be	VB
40318	882	12	used	use	VBN
40318	882	13	;	;	:
40318	882	14	4	4	CD
40318	882	15	.	.	.
40318	883	1	Vigor	vigor	NN
40318	883	2	and	and	CC
40318	883	3	acidity	acidity	NN
40318	883	4	of	of	IN
40318	883	5	the	the	DT
40318	883	6	mother	mother	NN
40318	883	7	starter	starter	NN
40318	883	8	added	add	VBD
40318	883	9	.	.	.
40318	884	1	There	there	EX
40318	884	2	is	be	VBZ
40318	884	3	a	a	DT
40318	884	4	very	very	RB
40318	884	5	wide	wide	JJ
40318	884	6	range	range	NN
40318	884	7	as	as	IN
40318	884	8	to	to	IN
40318	884	9	the	the	DT
40318	884	10	amount	amount	NN
40318	884	11	of	of	IN
40318	884	12	mother	mother	NN
40318	884	13	starter	starter	NN
40318	884	14	required	require	VBN
40318	884	15	,	,	,
40318	884	16	from	from	IN
40318	884	17	0.5	0.5	CD
40318	884	18	of	of	IN
40318	884	19	one	one	CD
40318	884	20	per	per	IN
40318	884	21	cent	cent	NN
40318	884	22	to	to	IN
40318	884	23	10	10	CD
40318	884	24	per	per	NN
40318	884	25	cent	cent	NN
40318	884	26	being	be	VBG
40318	884	27	used	use	VBN
40318	884	28	under	under	IN
40318	884	29	different	different	JJ
40318	884	30	conditions	condition	NNS
40318	884	31	.	.	.
40318	885	1	Some	some	DT
40318	885	2	operators	operator	NNS
40318	885	3	prefer	prefer	VBP
40318	885	4	to	to	TO
40318	885	5	add	add	VB
40318	885	6	the	the	DT
40318	885	7	mother	mother	NN
40318	885	8	starter	starter	NN
40318	885	9	while	while	IN
40318	885	10	the	the	DT
40318	885	11	milk	milk	NN
40318	885	12	is	be	VBZ
40318	885	13	at	at	IN
40318	885	14	a	a	DT
40318	885	15	temperature	temperature	NN
40318	885	16	of	of	IN
40318	885	17	about	about	RB
40318	885	18	90	90	CD
40318	885	19	°	°	,
40318	885	20	F.	F.	NNP
40318	885	21	,	,	,
40318	885	22	before	before	IN
40318	885	23	it	-PRON-	PRP
40318	885	24	has	have	VBZ
40318	885	25	been	be	VBN
40318	885	26	cooled	cool	VBN
40318	885	27	to	to	IN
40318	885	28	the	the	DT
40318	885	29	incubating	incubate	VBG
40318	885	30	temperature	temperature	NN
40318	885	31	.	.	.
40318	886	1	This	this	DT
40318	886	2	reduces	reduce	VBZ
40318	886	3	the	the	DT
40318	886	4	amount	amount	NN
40318	886	5	of	of	IN
40318	886	6	mother	mother	NN
40318	886	7	starter	starter	NN
40318	886	8	necessary	necessary	JJ
40318	886	9	.	.	.
40318	887	1	If	if	IN
40318	887	2	an	an	DT
40318	887	3	even	even	RB
40318	887	4	incubating	incubate	VBG
40318	887	5	temperature	temperature	NN
40318	887	6	can	can	MD
40318	887	7	be	be	VB
40318	887	8	maintained	maintain	VBN
40318	887	9	,	,	,
40318	887	10	it	-PRON-	PRP
40318	887	11	will	will	MD
40318	887	12	require	require	VB
40318	887	13	less	less	JJR
40318	887	14	mother	mother	NN
40318	887	15	starter	starter	NN
40318	887	16	than	than	IN
40318	887	17	if	if	IN
40318	887	18	the	the	DT
40318	887	19	temperature	temperature	NN
40318	887	20	goes	go	VBZ
40318	887	21	down	down	RB
40318	887	22	.	.	.
40318	888	1	If	if	IN
40318	888	2	the	the	DT
40318	888	3	ripening	ripening	JJ
40318	888	4	period	period	NN
40318	888	5	is	be	VBZ
40318	888	6	short	short	JJ
40318	888	7	,	,	,
40318	888	8	it	-PRON-	PRP
40318	888	9	will	will	MD
40318	888	10	require	require	VB
40318	888	11	a	a	DT
40318	888	12	larger	large	JJR
40318	888	13	amount	amount	NN
40318	888	14	of	of	IN
40318	888	15	mother	mother	NN
40318	888	16	starter	starter	NN
40318	888	17	,	,	,
40318	888	18	than	than	IN
40318	888	19	if	if	IN
40318	888	20	the	the	DT
40318	888	21	ripening	ripening	JJ
40318	888	22	period	period	NN
40318	888	23	is	be	VBZ
40318	888	24	longer	long	JJR
40318	888	25	.	.	.
40318	889	1	If	if	IN
40318	889	2	the	the	DT
40318	889	3	starter	starter	NN
40318	889	4	has	have	VBZ
40318	889	5	a	a	DT
40318	889	6	low	low	JJ
40318	889	7	acidity	acidity	NN
40318	889	8	or	or	CC
40318	889	9	weak	weak	JJ
40318	889	10	body	body	NN
40318	889	11	indicating	indicate	VBG
40318	889	12	that	that	IN
40318	889	13	organisms	organism	NNS
40318	889	14	are	be	VBP
40318	889	15	of	of	IN
40318	889	16	low	low	JJ
40318	889	17	vitality	vitality	NN
40318	889	18	,	,	,
40318	889	19	it	-PRON-	PRP
40318	889	20	will	will	MD
40318	889	21	require	require	VB
40318	889	22	more	more	JJR
40318	889	23	mother	mother	NN
40318	889	24	starter	starter	NN
40318	889	25	.	.	.
40318	890	1	+71	+71	NFP
40318	890	2	.	.	.
40318	891	1	Qualities.+--The	Qualities.+--The	NNP
40318	891	2	starter	starter	NN
40318	891	3	,	,	,
40318	891	4	when	when	WRB
40318	891	5	ready	ready	JJ
40318	891	6	to	to	TO
40318	891	7	use	use	VB
40318	891	8	,	,	,
40318	891	9	may	may	MD
40318	891	10	or	or	CC
40318	891	11	may	may	MD
40318	891	12	not	not	RB
40318	891	13	be	be	VB
40318	891	14	coagulated	coagulate	VBN
40318	891	15	;	;	:
40318	891	16	a	a	DT
40318	891	17	good	good	JJ
40318	891	18	idea	idea	NN
40318	891	19	of	of	IN
40318	891	20	the	the	DT
40318	891	21	quality	quality	NN
40318	891	22	of	of	IN
40318	891	23	the	the	DT
40318	891	24	starter	starter	NN
40318	891	25	may	may	MD
40318	891	26	be	be	VB
40318	891	27	gained	gain	VBN
40318	891	28	by	by	IN
40318	891	29	the	the	DT
40318	891	30	condition	condition	NN
40318	891	31	of	of	IN
40318	891	32	the	the	DT
40318	891	33	coagulation	coagulation	NN
40318	891	34	.	.	.
40318	892	1	The	the	DT
40318	892	2	coagulation	coagulation	NN
40318	892	3	should	should	MD
40318	892	4	be	be	VB
40318	892	5	jelly-	jelly-	JJ
40318	892	6	or	or	CC
40318	892	7	custard	custard	NN
40318	892	8	-	-	HYPH
40318	892	9	like	like	JJ
40318	892	10	,	,	,
40318	892	11	close	close	JJ
40318	892	12	and	and	CC
40318	892	13	smooth	smooth	JJ
40318	892	14	,	,	,
40318	892	15	entirely	entirely	RB
40318	892	16	free	free	JJ
40318	892	17	from	from	IN
40318	892	18	gas	gas	NN
40318	892	19	pockets	pocket	NNS
40318	892	20	and	and	CC
40318	892	21	should	should	MD
40318	892	22	not	not	RB
40318	892	23	be	be	VB
40318	892	24	wheyed	wheye	VBN
40318	892	25	off	off	RP
40318	892	26	.	.	.
40318	893	1	When	when	WRB
40318	893	2	broken	break	VBN
40318	893	3	up	up	RP
40318	893	4	,	,	,
40318	893	5	the	the	DT
40318	893	6	starter	starter	NN
40318	893	7	should	should	MD
40318	893	8	be	be	VB
40318	893	9	of	of	IN
40318	893	10	a	a	DT
40318	893	11	smooth	smooth	JJ
40318	893	12	creamy	creamy	JJ
40318	893	13	texture	texture	NN
40318	893	14	and	and	CC
40318	893	15	entirely	entirely	RB
40318	893	16	free	free	JJ
40318	893	17	from	from	IN
40318	893	18	lumpiness	lumpiness	NN
40318	893	19	or	or	CC
40318	893	20	wateriness	wateriness	NN
40318	893	21	.	.	.
40318	894	1	It	-PRON-	PRP
40318	894	2	should	should	MD
40318	894	3	have	have	VB
40318	894	4	a	a	DT
40318	894	5	slightly	slightly	RB
40318	894	6	pronounced	pronounce	VBN
40318	894	7	acid	acid	JJ
40318	894	8	aroma	aroma	NN
40318	894	9	.	.	.
40318	895	1	The	the	DT
40318	895	2	starter	starter	NN
40318	895	3	should	should	MD
40318	895	4	be	be	VB
40318	895	5	free	free	JJ
40318	895	6	from	from	IN
40318	895	7	taints	taint	NNS
40318	895	8	and	and	CC
40318	895	9	all	all	DT
40318	895	10	undesirable	undesirable	JJ
40318	895	11	flavors	flavor	NNS
40318	895	12	;	;	:
40318	895	13	the	the	DT
40318	895	14	flavor	flavor	NN
40318	895	15	should	should	MD
40318	895	16	be	be	VB
40318	895	17	a	a	DT
40318	895	18	clean	clean	JJ
40318	895	19	,	,	,
40318	895	20	mild	mild	JJ
40318	895	21	acid	acid	NN
40318	895	22	taste	taste	NN
40318	895	23	.	.	.
40318	896	1	+72	+72	UH
40318	896	2	.	.	.
40318	897	1	How	how	WRB
40318	897	2	to	to	TO
40318	897	3	carry	carry	VB
40318	897	4	the	the	DT
40318	897	5	mother	mother	NN
40318	897	6	starter.+--Some	starter.+--some	JJ
40318	897	7	mother	mother	NN
40318	897	8	starter	starter	NN
40318	897	9	must	must	MD
40318	897	10	be	be	VB
40318	897	11	carried	carry	VBN
40318	897	12	from	from	IN
40318	897	13	day	day	NN
40318	897	14	to	to	IN
40318	897	15	day	day	NN
40318	897	16	to	to	TO
40318	897	17	inoculate	inoculate	VB
40318	897	18	the	the	DT
40318	897	19	large	large	JJ
40318	897	20	starter	starter	NN
40318	897	21	.	.	.
40318	898	1	This	this	DT
40318	898	2	may	may	MD
40318	898	3	be	be	VB
40318	898	4	carried	carry	VBN
40318	898	5	or	or	CC
40318	898	6	made	make	VBN
40318	898	7	in	in	IN
40318	898	8	several	several	JJ
40318	898	9	ways	way	NNS
40318	898	10	:	:	:
40318	898	11	1	1	CD
40318	898	12	.	.	.
40318	899	1	Independently	independently	RB
40318	899	2	:	:	:
40318	899	3	By	by	IN
40318	899	4	this	this	DT
40318	899	5	method	method	NN
40318	899	6	a	a	DT
40318	899	7	mother	mother	NN
40318	899	8	starter	starter	NN
40318	899	9	is	be	VBZ
40318	899	10	made	make	VBN
40318	899	11	and	and	CC
40318	899	12	carried	carry	VBN
40318	899	13	entirely	entirely	RB
40318	899	14	separately	separately	RB
40318	899	15	from	from	IN
40318	899	16	the	the	DT
40318	899	17	large	large	JJ
40318	899	18	starter	starter	NN
40318	899	19	.	.	.
40318	900	1	It	-PRON-	PRP
40318	900	2	requires	require	VBZ
40318	900	3	more	more	JJR
40318	900	4	time	time	NN
40318	900	5	and	and	CC
40318	900	6	work	work	NN
40318	900	7	,	,	,
40318	900	8	but	but	CC
40318	900	9	is	be	VBZ
40318	900	10	by	by	IN
40318	900	11	far	far	RB
40318	900	12	the	the	DT
40318	900	13	best	good	JJS
40318	900	14	method	method	NN
40318	900	15	.	.	.
40318	901	1	With	with	IN
40318	901	2	a	a	DT
40318	901	3	good	good	JJ
40318	901	4	mother	mother	NN
40318	901	5	starter	starter	NN
40318	901	6	,	,	,
40318	901	7	there	there	EX
40318	901	8	is	be	VBZ
40318	901	9	not	not	RB
40318	901	10	so	so	RB
40318	901	11	much	much	JJ
40318	901	12	danger	danger	NN
40318	901	13	of	of	IN
40318	901	14	the	the	DT
40318	901	15	larger	large	JJR
40318	901	16	starter	starter	NN
40318	901	17	becoming	become	VBG
40318	901	18	poor	poor	JJ
40318	901	19	in	in	IN
40318	901	20	quality	quality	NN
40318	901	21	.	.	.
40318	902	1	2	2	LS
40318	902	2	.	.	.
40318	903	1	Mother	mother	NN
40318	903	2	starter	starter	NN
40318	903	3	may	may	MD
40318	903	4	be	be	VB
40318	903	5	made	make	VBN
40318	903	6	by	by	IN
40318	903	7	dipping	dip	VBG
40318	903	8	pasteurized	pasteurize	VBN
40318	903	9	milk	milk	NN
40318	903	10	from	from	IN
40318	903	11	that	that	DT
40318	903	12	prepared	prepare	VBN
40318	903	13	for	for	IN
40318	903	14	the	the	DT
40318	903	15	large	large	JJ
40318	903	16	starter	starter	NN
40318	903	17	with	with	IN
40318	903	18	sterile	sterile	JJ
40318	903	19	jars	jar	NNS
40318	903	20	and	and	CC
40318	903	21	then	then	RB
40318	903	22	inoculating	inoculate	VBG
40318	903	23	these	these	DT
40318	903	24	jars	jar	NNS
40318	903	25	separately	separately	RB
40318	903	26	.	.	.
40318	904	1	By	by	IN
40318	904	2	this	this	DT
40318	904	3	method	method	NN
40318	904	4	,	,	,
40318	904	5	if	if	IN
40318	904	6	the	the	DT
40318	904	7	milk	milk	NN
40318	904	8	selected	select	VBN
40318	904	9	for	for	IN
40318	904	10	the	the	DT
40318	904	11	large	large	JJ
40318	904	12	starter	starter	NN
40318	904	13	is	be	VBZ
40318	904	14	poor	poor	JJ
40318	904	15	,	,	,
40318	904	16	the	the	DT
40318	904	17	mother	mother	NN
40318	904	18	starter	starter	NN
40318	904	19	for	for	IN
40318	904	20	the	the	DT
40318	904	21	next	next	JJ
40318	904	22	day	day	NN
40318	904	23	will	will	MD
40318	904	24	be	be	VB
40318	904	25	the	the	DT
40318	904	26	same	same	JJ
40318	904	27	.	.	.
40318	905	1	It	-PRON-	PRP
40318	905	2	is	be	VBZ
40318	905	3	very	very	RB
40318	905	4	difficult	difficult	JJ
40318	905	5	by	by	IN
40318	905	6	this	this	DT
40318	905	7	method	method	NN
40318	905	8	to	to	TO
40318	905	9	carry	carry	VB
40318	905	10	a	a	DT
40318	905	11	uniform	uniform	NN
40318	905	12	,	,	,
40318	905	13	high	high	JJ
40318	905	14	quality	quality	NN
40318	905	15	mother	mother	NN
40318	905	16	starter	starter	NN
40318	905	17	.	.	.
40318	906	1	There	there	EX
40318	906	2	is	be	VBZ
40318	906	3	danger	danger	NN
40318	906	4	that	that	IN
40318	906	5	the	the	DT
40318	906	6	container	container	NN
40318	906	7	used	use	VBN
40318	906	8	for	for	IN
40318	906	9	the	the	DT
40318	906	10	mother	mother	NN
40318	906	11	starter	starter	NN
40318	906	12	may	may	MD
40318	906	13	not	not	RB
40318	906	14	be	be	VB
40318	906	15	sterile	sterile	JJ
40318	906	16	,	,	,
40318	906	17	and	and	CC
40318	906	18	there	there	EX
40318	906	19	is	be	VBZ
40318	906	20	also	also	RB
40318	906	21	danger	danger	NN
40318	906	22	of	of	IN
40318	906	23	contamination	contamination	NN
40318	906	24	in	in	IN
40318	906	25	transferring	transfer	VBG
40318	906	26	the	the	DT
40318	906	27	milk	milk	NN
40318	906	28	.	.	.
40318	907	1	3	3	LS
40318	907	2	.	.	.
40318	908	1	Another	another	DT
40318	908	2	practice	practice	NN
40318	908	3	is	be	VBZ
40318	908	4	to	to	TO
40318	908	5	hold	hold	VB
40318	908	6	over	over	RP
40318	908	7	some	some	DT
40318	908	8	of	of	IN
40318	908	9	the	the	DT
40318	908	10	large	large	JJ
40318	908	11	starter	starter	NN
40318	908	12	used	use	VBN
40318	908	13	to	to	IN
40318	908	14	-	-	HYPH
40318	908	15	day	day	NN
40318	908	16	for	for	IN
40318	908	17	mother	mother	NN
40318	908	18	starter	starter	NN
40318	908	19	.	.	.
40318	909	1	This	this	DT
40318	909	2	is	be	VBZ
40318	909	3	by	by	IN
40318	909	4	far	far	RB
40318	909	5	the	the	DT
40318	909	6	easiest	easy	JJS
40318	909	7	method	method	NN
40318	909	8	.	.	.
40318	910	1	By	by	IN
40318	910	2	this	this	DT
40318	910	3	practice	practice	NN
40318	910	4	,	,	,
40318	910	5	there	there	EX
40318	910	6	is	be	VBZ
40318	910	7	no	no	DT
40318	910	8	certainty	certainty	NN
40318	910	9	of	of	IN
40318	910	10	the	the	DT
40318	910	11	quality	quality	NN
40318	910	12	of	of	IN
40318	910	13	the	the	DT
40318	910	14	starter	starter	NN
40318	910	15	,	,	,
40318	910	16	because	because	IN
40318	910	17	there	there	EX
40318	910	18	is	be	VBZ
40318	910	19	little	little	JJ
40318	910	20	or	or	CC
40318	910	21	no	no	DT
40318	910	22	control	control	NN
40318	910	23	of	of	IN
40318	910	24	the	the	DT
40318	910	25	mother	mother	NN
40318	910	26	starter	starter	NN
40318	910	27	.	.	.
40318	911	1	If	if	IN
40318	911	2	the	the	DT
40318	911	3	large	large	JJ
40318	911	4	starter	starter	NN
40318	911	5	is	be	VBZ
40318	911	6	for	for	IN
40318	911	7	some	some	DT
40318	911	8	reason	reason	NN
40318	911	9	not	not	RB
40318	911	10	good	good	JJ
40318	911	11	,	,	,
40318	911	12	there	there	EX
40318	911	13	is	be	VBZ
40318	911	14	no	no	DT
40318	911	15	separate	separate	JJ
40318	911	16	reserve	reserve	NN
40318	911	17	of	of	IN
40318	911	18	mother	mother	NN
40318	911	19	starter	starter	NN
40318	911	20	on	on	IN
40318	911	21	which	which	WDT
40318	911	22	to	to	TO
40318	911	23	rely	rely	VB
40318	911	24	.	.	.
40318	912	1	+73	+73	NFP
40318	912	2	.	.	.
40318	913	1	Starter	start	JJR
40318	913	2	score	score	NN
40318	913	3	-	-	HYPH
40318	913	4	cards.+--The	cards.+--the	CD
40318	913	5	use	use	NN
40318	913	6	of	of	IN
40318	913	7	a	a	DT
40318	913	8	score	score	NN
40318	913	9	-	-	HYPH
40318	913	10	card	card	NN
40318	913	11	tends	tend	VBZ
40318	913	12	to	to	TO
40318	913	13	analyze	analyze	VB
40318	913	14	the	the	DT
40318	913	15	observations	observation	NNS
40318	913	16	in	in	IN
40318	913	17	such	such	PDT
40318	913	18	a	a	DT
40318	913	19	way	way	NN
40318	913	20	as	as	IN
40318	913	21	to	to	TO
40318	913	22	emphasize	emphasize	VB
40318	913	23	all	all	PDT
40318	913	24	the	the	DT
40318	913	25	characteristics	characteristic	NNS
40318	913	26	desired	desire	VBN
40318	913	27	in	in	IN
40318	913	28	the	the	DT
40318	913	29	starter	starter	NN
40318	913	30	.	.	.
40318	914	1	Such	such	PDT
40318	914	2	an	an	DT
40318	914	3	analysis	analysis	NN
40318	914	4	seeks	seek	VBZ
40318	914	5	to	to	TO
40318	914	6	minimize	minimize	VB
40318	914	7	the	the	DT
40318	914	8	personal	personal	JJ
40318	914	9	factor	factor	NN
40318	914	10	and	and	CC
40318	914	11	produce	produce	VB
40318	914	12	a	a	DT
40318	914	13	standardization	standardization	NN
40318	914	14	of	of	IN
40318	914	15	the	the	DT
40318	914	16	quality	quality	NN
40318	914	17	.	.	.
40318	915	1	The	the	DT
40318	915	2	score	score	NN
40318	915	3	-	-	HYPH
40318	915	4	card	card	NN
40318	915	5	finally	finally	RB
40318	915	6	reduces	reduce	VBZ
40318	915	7	the	the	DT
40318	915	8	qualities	quality	NNS
40318	915	9	of	of	IN
40318	915	10	the	the	DT
40318	915	11	starter	starter	NN
40318	915	12	to	to	IN
40318	915	13	a	a	DT
40318	915	14	numerical	numerical	JJ
40318	915	15	basis	basis	NN
40318	915	16	for	for	IN
40318	915	17	ease	ease	NN
40318	915	18	of	of	IN
40318	915	19	comparison	comparison	NN
40318	915	20	.	.	.
40318	916	1	Many	many	JJ
40318	916	2	score	score	NN
40318	916	3	-	-	HYPH
40318	916	4	cards	card	NNS
40318	916	5	have	have	VBP
40318	916	6	been	be	VBN
40318	916	7	proposed	propose	VBN
40318	916	8	but	but	CC
40318	916	9	the	the	DT
40318	916	10	one	one	CD
40318	916	11	preferred	prefer	VBN
40318	916	12	by	by	IN
40318	916	13	the	the	DT
40318	916	14	authors	author	NNS
40318	916	15	is	be	VBZ
40318	916	16	that	that	IN
40318	916	17	used	use	VBN
40318	916	18	by	by	IN
40318	916	19	the	the	DT
40318	916	20	Dairy	Dairy	NNP
40318	916	21	Department	Department	NNP
40318	916	22	of	of	IN
40318	916	23	the	the	DT
40318	916	24	New	New	NNP
40318	916	25	York	York	NNP
40318	916	26	State	State	NNP
40318	916	27	College	College	NNP
40318	916	28	of	of	IN
40318	916	29	Agriculture	Agriculture	NNP
40318	916	30	,	,	,
40318	916	31	which	which	WDT
40318	916	32	is	be	VBZ
40318	916	33	as	as	IN
40318	916	34	follows	follow	VBZ
40318	916	35	:	:	:
40318	916	36	CORNELL	CORNELL	NNP
40318	916	37	SCORE	SCORE	NNP
40318	916	38	-	-	HYPH
40318	916	39	CARD	CARD	NNP
40318	916	40	Flavor	flavor	NN
40318	916	41	50	50	CD
40318	916	42	Clean	clean	JJ
40318	916	43	,	,	,
40318	916	44	desirable	desirable	JJ
40318	916	45	acid	acid	NN
40318	916	46	.	.	.
40318	917	1	Aroma	Aroma	NNP
40318	917	2	20	20	CD
40318	917	3	Clean	clean	JJ
40318	917	4	,	,	,
40318	917	5	agreeable	agreeable	JJ
40318	917	6	acid	acid	NN
40318	917	7	.	.	.
40318	918	1	No	no	DT
40318	918	2	undesirable	undesirable	JJ
40318	918	3	aroma	aroma	NN
40318	918	4	.	.	.
40318	919	1	Acidity	acidity	NN
40318	919	2	20	20	CD
40318	919	3	0.6	0.6	CD
40318	919	4	per	per	IN
40318	919	5	cent-0.8	cent-0.8	NN
40318	919	6	per	per	IN
40318	919	7	cent	cent	NN
40318	919	8	.	.	.
40318	920	1	Body	body	NN
40318	920	2	10	10	CD
40318	920	3	Before	before	IN
40318	920	4	breaking	break	VBG
40318	920	5	up	up	RP
40318	920	6	:	:	:
40318	920	7	jelly	jelly	NNP
40318	920	8	-	-	HYPH
40318	920	9	like	like	JJ
40318	920	10	,	,	,
40318	920	11	close	close	JJ
40318	920	12	,	,	,
40318	920	13	absence	absence	NN
40318	920	14	of	of	IN
40318	920	15	gas	gas	NN
40318	920	16	holes	hole	NNS
40318	920	17	.	.	.
40318	921	1	No	no	DT
40318	921	2	free	free	JJ
40318	921	3	whey	whey	NN
40318	921	4	.	.	.
40318	922	1	After	after	IN
40318	922	2	breaking	break	VBG
40318	922	3	up	up	RP
40318	922	4	:	:	:
40318	922	5	smooth	smooth	JJ
40318	922	6	,	,	,
40318	922	7	creamy	creamy	JJ
40318	922	8	,	,	,
40318	922	9	free	free	JJ
40318	922	10	from	from	IN
40318	922	11	granules	granule	NNS
40318	922	12	or	or	CC
40318	922	13	flakes	flake	NNS
40318	922	14	.	.	.
40318	923	1	The	the	DT
40318	923	2	qualities	quality	NNS
40318	923	3	mentioned	mention	VBD
40318	923	4	in	in	IN
40318	923	5	this	this	DT
40318	923	6	score	score	NN
40318	923	7	-	-	HYPH
40318	923	8	card	card	NN
40318	923	9	can	can	MD
40318	923	10	be	be	VB
40318	923	11	quickly	quickly	RB
40318	923	12	and	and	CC
40318	923	13	easily	easily	RB
40318	923	14	determined	determine	VBN
40318	923	15	by	by	IN
40318	923	16	examining	examine	VBG
40318	923	17	and	and	CC
40318	923	18	tasting	taste	VBG
40318	923	19	the	the	DT
40318	923	20	starter	starter	NN
40318	923	21	and	and	CC
40318	923	22	by	by	IN
40318	923	23	making	make	VBG
40318	923	24	an	an	DT
40318	923	25	acid	acid	JJ
40318	923	26	test	test	NN
40318	923	27	of	of	IN
40318	923	28	a	a	DT
40318	923	29	sample	sample	NN
40318	923	30	.	.	.
40318	924	1	The	the	DT
40318	924	2	acid	acid	JJ
40318	924	3	test	test	NN
40318	924	4	is	be	VBZ
40318	924	5	conducted	conduct	VBN
40318	924	6	as	as	IN
40318	924	7	with	with	IN
40318	924	8	milk	milk	NN
40318	924	9	(	(	-LRB-
40318	924	10	see	see	VB
40318	924	11	Chapter	Chapter	NNP
40318	924	12	II	II	NNP
40318	924	13	)	)	-RRB-
40318	924	14	except	except	IN
40318	924	15	the	the	DT
40318	924	16	starter	starter	NN
40318	924	17	must	must	MD
40318	924	18	be	be	VB
40318	924	19	rinsed	rinse	VBN
40318	924	20	out	out	IN
40318	924	21	of	of	IN
40318	924	22	the	the	DT
40318	924	23	pipette	pipette	NN
40318	924	24	with	with	IN
40318	924	25	pure	pure	JJ
40318	924	26	water	water	NN
40318	924	27	.	.	.
40318	925	1	Some	some	DT
40318	925	2	starter	starter	JJ
40318	925	3	score	score	NN
40318	925	4	-	-	HYPH
40318	925	5	cards	card	NNS
40318	925	6	call	call	VBP
40318	925	7	for	for	IN
40318	925	8	a	a	DT
40318	925	9	bacterial	bacterial	JJ
40318	925	10	examination	examination	NN
40318	925	11	and	and	CC
40318	925	12	counting	counting	NN
40318	925	13	of	of	IN
40318	925	14	the	the	DT
40318	925	15	starter	starter	JJ
40318	925	16	organisms	organism	NNS
40318	925	17	.	.	.
40318	926	1	This	this	DT
40318	926	2	takes	take	VBZ
40318	926	3	a	a	DT
40318	926	4	considerable	considerable	JJ
40318	926	5	period	period	NN
40318	926	6	of	of	IN
40318	926	7	time	time	NN
40318	926	8	and	and	CC
40318	926	9	is	be	VBZ
40318	926	10	not	not	RB
40318	926	11	entirely	entirely	RB
40318	926	12	necessary	necessary	JJ
40318	926	13	.	.	.
40318	927	1	The	the	DT
40318	927	2	physical	physical	JJ
40318	927	3	properties	property	NNS
40318	927	4	and	and	CC
40318	927	5	acid	acid	JJ
40318	927	6	test	test	NN
40318	927	7	are	be	VBP
40318	927	8	closely	closely	RB
40318	927	9	correlated	correlate	VBN
40318	927	10	with	with	IN
40318	927	11	the	the	DT
40318	927	12	presence	presence	NN
40318	927	13	of	of	IN
40318	927	14	the	the	DT
40318	927	15	desired	desire	VBN
40318	927	16	organisms	organism	NNS
40318	927	17	.	.	.
40318	928	1	+74	+74	NFP
40318	928	2	.	.	.
40318	929	1	Use	Use	NNP
40318	929	2	of	of	IN
40318	929	3	starter.+--If	starter.+--If	NNP
40318	929	4	all	all	DT
40318	929	5	milk	milk	NN
40318	929	6	could	could	MD
40318	929	7	be	be	VB
40318	929	8	clean	clean	JJ
40318	929	9	and	and	CC
40318	929	10	sweet	sweet	JJ
40318	929	11	and	and	CC
40318	929	12	the	the	DT
40318	929	13	only	only	JJ
40318	929	14	fermentation	fermentation	NN
40318	929	15	from	from	IN
40318	929	16	it	-PRON-	PRP
40318	929	17	were	be	VBD
40318	929	18	the	the	DT
40318	929	19	clean	clean	JJ
40318	929	20	acid	acid	NN
40318	929	21	type	type	NN
40318	929	22	,	,	,
40318	929	23	a	a	DT
40318	929	24	starter	starter	NN
40318	929	25	would	would	MD
40318	929	26	be	be	VB
40318	929	27	useless	useless	JJ
40318	929	28	.	.	.
40318	930	1	Such	such	JJ
40318	930	2	milk	milk	NN
40318	930	3	is	be	VBZ
40318	930	4	hard	hard	JJ
40318	930	5	to	to	TO
40318	930	6	obtain	obtain	VB
40318	930	7	;	;	:
40318	930	8	therefore	therefore	RB
40318	930	9	,	,	,
40318	930	10	a	a	DT
40318	930	11	starter	starter	NN
40318	930	12	is	be	VBZ
40318	930	13	used	use	VBN
40318	930	14	to	to	TO
40318	930	15	overcome	overcome	VB
40318	930	16	the	the	DT
40318	930	17	bad	bad	JJ
40318	930	18	fermentation	fermentation	NN
40318	930	19	.	.	.
40318	931	1	This	this	DT
40318	931	2	improves	improve	VBZ
40318	931	3	the	the	DT
40318	931	4	flavor	flavor	NN
40318	931	5	,	,	,
40318	931	6	body	body	NN
40318	931	7	and	and	CC
40318	931	8	texture	texture	NN
40318	931	9	of	of	IN
40318	931	10	the	the	DT
40318	931	11	cheese	cheese	NN
40318	931	12	.	.	.
40318	932	1	The	the	DT
40318	932	2	common	common	JJ
40318	932	3	contaminations	contamination	NNS
40318	932	4	which	which	WDT
40318	932	5	the	the	DT
40318	932	6	starter	starter	NN
40318	932	7	will	will	MD
40318	932	8	tend	tend	VB
40318	932	9	to	to	TO
40318	932	10	correct	correct	VB
40318	932	11	are	be	VBP
40318	932	12	:	:	:
40318	932	13	1	1	LS
40318	932	14	.	.	.
40318	933	1	Gas	gas	NN
40318	933	2	-	-	HYPH
40318	933	3	producing	produce	VBG
40318	933	4	bacteria	bacteria	NNS
40318	933	5	.	.	.
40318	934	1	2	2	LS
40318	934	2	.	.	.
40318	935	1	Yeasts	yeast	NNS
40318	935	2	.	.	.
40318	936	1	3	3	LS
40318	936	2	.	.	.
40318	937	1	Bad	bad	JJ
40318	937	2	flavors	flavor	NNS
40318	937	3	or	or	CC
40318	937	4	taints	taint	NNS
40318	937	5	.	.	.
40318	938	1	The	the	DT
40318	938	2	length	length	NN
40318	938	3	of	of	IN
40318	938	4	time	time	NN
40318	938	5	a	a	DT
40318	938	6	starter	starter	NN
40318	938	7	may	may	MD
40318	938	8	be	be	VB
40318	938	9	carried	carry	VBN
40318	938	10	depends	depend	VBZ
40318	938	11	on	on	IN
40318	938	12	the	the	DT
40318	938	13	accuracy	accuracy	NN
40318	938	14	and	and	CC
40318	938	15	carefulness	carefulness	NN
40318	938	16	of	of	IN
40318	938	17	the	the	DT
40318	938	18	maker	maker	NN
40318	938	19	.	.	.
40318	939	1	This	this	DT
40318	939	2	calls	call	VBZ
40318	939	3	for	for	IN
40318	939	4	scrupulous	scrupulous	JJ
40318	939	5	attention	attention	NN
40318	939	6	to	to	IN
40318	939	7	the	the	DT
40318	939	8	temperature	temperature	NN
40318	939	9	,	,	,
40318	939	10	the	the	DT
40318	939	11	selection	selection	NN
40318	939	12	of	of	IN
40318	939	13	milk	milk	NN
40318	939	14	and	and	CC
40318	939	15	keeping	keep	VBG
40318	939	16	out	out	RP
40318	939	17	contaminations	contamination	NNS
40318	939	18	.	.	.
40318	940	1	The	the	DT
40318	940	2	maker	maker	NN
40318	940	3	must	must	MD
40318	940	4	remember	remember	VB
40318	940	5	that	that	IN
40318	940	6	a	a	DT
40318	940	7	starter	starter	NN
40318	940	8	is	be	VBZ
40318	940	9	not	not	RB
40318	940	10	merely	merely	RB
40318	940	11	milk	milk	NN
40318	940	12	,	,	,
40318	940	13	but	but	CC
40318	940	14	milk	milk	NN
40318	940	15	full	full	JJ
40318	940	16	of	of	IN
40318	940	17	a	a	DT
40318	940	18	multitude	multitude	NN
40318	940	19	of	of	IN
40318	940	20	tiny	tiny	JJ
40318	940	21	plants	plant	NNS
40318	940	22	,	,	,
40318	940	23	very	very	RB
40318	940	24	sensitive	sensitive	JJ
40318	940	25	to	to	IN
40318	940	26	food	food	NN
40318	940	27	,	,	,
40318	940	28	temperature	temperature	NN
40318	940	29	,	,	,
40318	940	30	clean	clean	JJ
40318	940	31	surroundings	surrounding	NNS
40318	940	32	and	and	CC
40318	940	33	the	the	DT
40318	940	34	quantity	quantity	NN
40318	940	35	of	of	IN
40318	940	36	their	-PRON-	PRP$
40318	940	37	own	own	JJ
40318	940	38	acid	acid	NN
40318	940	39	.	.	.
40318	941	1	NEW	NEW	NNP
40318	941	2	YORK	YORK	NNP
40318	941	3	STATE	STATE	NNP
40318	941	4	COLLEGE	COLLEGE	NNP
40318	941	5	OF	of	IN
40318	941	6	AGRICULTURE	AGRICULTURE	NNP
40318	941	7	AT	at	IN
40318	941	8	CORNELL	CORNELL	NNP
40318	941	9	UNIVERSITY	UNIVERSITY	NNP
40318	941	10	+	+	CC
40318	941	11	STARTER	starter	NN
40318	941	12	LOT	LOT	NNP
40318	941	13	-	-	HYPH
40318	941	14	CARD+	CARD+	NNP
40318	941	15	+	+	SYM
40318	941	16	Department	Department	NNP
40318	941	17	of	of	IN
40318	941	18	Dairy	Dairy	NNP
40318	941	19	Industry.+	Industry.+	NNP
40318	941	20	=	=	SYM
40318	941	21	=	=	SYM
40318	941	22	=	=	SYM
40318	941	23	=	=	SYM
40318	941	24	=	=	SYM
40318	941	25	=	=	SYM
40318	941	26	=	=	SYM
40318	941	27	=	=	SYM
40318	941	28	=	=	SYM
40318	941	29	=	=	SYM
40318	941	30	=	=	SYM
40318	941	31	=	=	SYM
40318	941	32	=	=	SYM
40318	941	33	=	=	SYM
40318	941	34	=	=	SYM
40318	941	35	=	=	SYM
40318	941	36	=	=	SYM
40318	941	37	=	=	SYM
40318	941	38	=	=	SYM
40318	941	39	=	=	SYM
40318	941	40	=	=	SYM
40318	941	41	=	=	SYM
40318	941	42	=	=	SYM
40318	941	43	=	=	SYM
40318	941	44	=	=	SYM
40318	941	45	=	=	SYM
40318	941	46	=	=	SYM
40318	941	47	=	=	SYM
40318	941	48	=	=	SYM
40318	941	49	=	=	SYM
40318	941	50	=	=	SYM
40318	941	51	=	=	SYM
40318	941	52	=	=	SYM
40318	941	53	=	=	SYM
40318	941	54	=	=	SYM
40318	941	55	=	=	SYM
40318	941	56	=	=	SYM
40318	941	57	=	=	SYM
40318	941	58	=	=	SYM
40318	941	59	=	=	SYM
40318	941	60	=	=	SYM
40318	941	61	=	=	SYM
40318	941	62	=	=	SYM
40318	941	63	=	=	SYM
40318	941	64	=	=	SYM
40318	941	65	=	=	SYM
40318	941	66	=	=	SYM
40318	941	67	=	=	SYM
40318	941	68	=	=	SYM
40318	941	69	=	=	SYM
40318	941	70	=	=	SYM
40318	941	71	=	=	SYM
40318	941	72	=	=	SYM
40318	941	73	=	=	SYM
40318	941	74	=	=	SYM
40318	941	75	=	=	SYM
40318	941	76	=	=	SYM
40318	941	77	=	=	SYM
40318	941	78	=	=	SYM
40318	941	79	=	=	SYM
40318	941	80	=	=	SYM
40318	941	81	=	=	SYM
40318	941	82	=	=	SYM
40318	941	83	=	=	NFP
40318	941	84	=	=	NFP
40318	941	85	=	=	SYM
40318	941	86	Day	Day	NNP
40318	941	87	and	and	CC
40318	941	88	Date	Date	NNP
40318	941	89	_	_	NNP
40318	941	90	_	_	NNP
40318	941	91	_	_	NNP
40318	941	92	_	_	NNP
40318	941	93	_	_	NNP
40318	941	94	_	_	NNP
40318	941	95	_	_	NNP
40318	941	96	_	_	NNP
40318	941	97	_	_	NNP
40318	941	98	_	_	NNP
40318	941	99	_	_	NNP
40318	941	100	_	_	NNP
40318	941	101	_	_	NNP
40318	941	102	_	_	NNP
40318	941	103	_	_	NNP
40318	941	104	_	_	NNP
40318	941	105	_	_	NNP
40318	941	106	_	_	NNP
40318	941	107	_	_	NNP
40318	941	108	_	_	NNP
40318	941	109	_	_	NNP
40318	941	110	+	+	CC
40318	941	111	MILK:+	MILK:+	NNP
40318	941	112	Kind	Kind	NNP
40318	941	113	_	_	NNP
40318	941	114	_	_	NNP
40318	941	115	_	_	NNP
40318	941	116	_	_	NNP
40318	941	117	_	_	NNP
40318	941	118	_	_	NNP
40318	941	119	_	_	NNP
40318	941	120	_	_	NNP
40318	941	121	_	_	NNP
40318	941	122	_	_	NNP
40318	941	123	_	_	NNP
40318	941	124	_	_	NNP
40318	941	125	_	_	NNP
40318	941	126	_	_	NNP
40318	941	127	_	_	NNP
40318	941	128	_	_	NNP
40318	941	129	%	%	NN
40318	941	130	fat_____%	fat_____%	NNP
40318	941	131	solids	solid	NNS
40318	941	132	not	not	RB
40318	941	133	fat	fat	JJ
40318	941	134	_	_	NNP
40318	941	135	_	_	NNP
40318	941	136	_	_	NNP
40318	941	137	_	_	NNP
40318	941	138	_	_	NNP
40318	941	139	Flavor	Flavor	NNP
40318	941	140	_	_	NNP
40318	941	141	_	_	NNP
40318	941	142	_	_	NNP
40318	941	143	_	_	NNP
40318	941	144	_	_	NNP
40318	941	145	_	_	NNP
40318	941	146	_	_	NNP
40318	941	147	_	_	NNP
40318	941	148	_	_	NNP
40318	941	149	_	_	NNP
40318	941	150	_	_	NNP
40318	941	151	_	_	NNP
40318	941	152	_	_	NNP
40318	941	153	_	_	NNP
40318	941	154	_	_	NNP
40318	941	155	_	_	NNP
40318	941	156	_	_	NNP
40318	941	157	_	_	NNP
40318	941	158	_	_	NNP
40318	941	159	_	_	NNP
40318	941	160	_	_	NNP
40318	941	161	_	_	NNP
40318	941	162	_	_	NNP
40318	941	163	_	_	NNP
40318	941	164	_	_	NNP
40318	941	165	_	_	NNP
40318	941	166	_	_	NNP
40318	941	167	_	_	NNP
40318	941	168	_	_	NNP
40318	941	169	_	_	NNP
40318	941	170	_	_	NNP
40318	941	171	_	_	NNP
40318	941	172	_	_	NNP
40318	941	173	_	_	NNP
40318	941	174	Amount	Amount	NNP
40318	941	175	of	of	IN
40318	941	176	milk	milk	NN
40318	941	177	_	_	NNP
40318	941	178	_	_	NNP
40318	941	179	_	_	NNP
40318	941	180	_	_	NNP
40318	941	181	_	_	NNP
40318	941	182	_	_	NNP
40318	941	183	_	_	NNP
40318	941	184	_	_	NNP
40318	941	185	_	_	NNP
40318	941	186	_	_	NNP
40318	941	187	_	_	NNP
40318	941	188	_	_	NNP
40318	941	189	Hours	Hours	NNP
40318	941	190	old	old	JJ
40318	941	191	_	_	NNP
40318	941	192	_	_	NNP
40318	941	193	_	_	NNP
40318	941	194	_	_	NNP
40318	941	195	_	_	NNP
40318	941	196	_	_	NNP
40318	941	197	_	_	NNP
40318	941	198	_	_	NNP
40318	941	199	_	_	NNP
40318	941	200	_	_	NNP
40318	941	201	_	_	NNP
40318	941	202	_	_	NNP
40318	941	203	_	_	NNP
40318	941	204	_	_	NNP
40318	941	205	+	+	NNP
40318	941	206	PASTEURIZATION:+	PASTEURIZATION:+	NNP
40318	941	207	Method	Method	NNP
40318	941	208	_	_	NNP
40318	941	209	_	_	NNP
40318	941	210	_	_	NNP
40318	941	211	_	_	NNP
40318	941	212	_	_	NNP
40318	941	213	_	_	NNP
40318	941	214	_	_	NNP
40318	941	215	_	_	NNP
40318	941	216	_	_	NNP
40318	941	217	_	_	NNP
40318	941	218	_	_	NNP
40318	941	219	_	_	NNP
40318	941	220	_	_	NNP
40318	941	221	_	_	NNP
40318	941	222	_	_	NNP
40318	941	223	_	_	NNP
40318	941	224	_	_	NNP
40318	941	225	_	_	NNP
40318	941	226	_	_	NNP
40318	941	227	_	_	NNP
40318	941	228	_	_	NNP
40318	941	229	_	_	NNP
40318	941	230	_	_	NNP
40318	941	231	_	_	NNP
40318	941	232	_	_	NNP
40318	941	233	_	_	NNP
40318	941	234	_	_	NNP
40318	941	235	_	_	NNP
40318	941	236	_	_	NNP
40318	941	237	_	_	NNP
40318	941	238	_	_	NNP
40318	941	239	_	_	NNP
40318	941	240	_	_	NNP
40318	941	241	_	_	NNP
40318	941	242	_	_	NNP
40318	941	243	_	_	NNP
40318	941	244	_	_	NNP
40318	941	245	_	_	NNP
40318	941	246	_	_	NNP
40318	941	247	_	_	NNP
40318	941	248	_	_	NNP
40318	941	249	_	_	NNP
40318	941	250	_	_	NNP
40318	941	251	_	_	NNP
40318	941	252	_	_	NNP
40318	941	253	_	_	NNP
40318	941	254	Milk	Milk	NNP
40318	941	255	when	when	WRB
40318	941	256	received	receive	VBD
40318	941	257	:	:	:
40318	941	258	Temperature	Temperature	NNP
40318	941	259	_	_	NNP
40318	941	260	_	_	NNP
40318	941	261	_	_	NNP
40318	941	262	_	_	NNP
40318	941	263	_	_	NNP
40318	941	264	°	°	,
40318	941	265	Acidity	Acidity	NNP
40318	941	266	_	_	NNP
40318	941	267	_	_	NNP
40318	941	268	_	_	NNP
40318	941	269	_	_	NNP
40318	941	270	_	_	NNP
40318	941	271	%	%	NN
40318	941	272	Heating	heating	NN
40318	941	273	:	:	:
40318	941	274	Turning	turn	VBG
40318	941	275	on	on	IN
40318	941	276	heat	heat	NN
40318	941	277	_	_	NNP
40318	941	278	_	_	NNP
40318	941	279	_	_	NNP
40318	941	280	_	_	NNP
40318	941	281	_	_	NNP
40318	941	282	_	_	NNP
40318	941	283	_	_	NNP
40318	941	284	_	_	NNP
40318	941	285	_	_	NNP
40318	941	286	_	_	NNP
40318	941	287	APM	APM	NNP
40318	941	288	.	.	.
40318	942	1	Desired	desire	VBN
40318	942	2	temp	temp	NN
40318	942	3	.	.	.
40318	943	1	reached	reach	VBN
40318	943	2	_	_	NNP
40318	943	3	_	_	NNP
40318	943	4	_	_	NNP
40318	943	5	_	_	NNP
40318	943	6	_	_	NNP
40318	943	7	_	_	NNP
40318	943	8	_	_	NNP
40318	943	9	_	_	NNP
40318	943	10	_	_	NNP
40318	943	11	_	_	NNP
40318	943	12	APM	APM	NNP
40318	943	13	.	.	.
40318	944	1	Turning	turn	VBG
40318	944	2	off	off	RP
40318	944	3	heat	heat	NN
40318	944	4	_	_	NNP
40318	944	5	_	_	NNP
40318	944	6	_	_	NNP
40318	944	7	_	_	NNP
40318	944	8	_	_	NNP
40318	944	9	_	_	NNP
40318	944	10	_	_	NNP
40318	944	11	_	_	NNP
40318	944	12	_	_	NNP
40318	944	13	_	_	NNP
40318	944	14	APM	APM	NNP
40318	944	15	.	.	.
40318	945	1	Length	length	NN
40318	945	2	of	of	IN
40318	945	3	time	time	NN
40318	945	4	at	at	IN
40318	945	5	desired	desire	VBN
40318	945	6	temp	temp	NN
40318	945	7	.	.	.
40318	945	8	_	_	NNP
40318	945	9	_	_	NNP
40318	945	10	_	_	NNP
40318	945	11	_	_	NNP
40318	945	12	_	_	NNP
40318	945	13	_	_	NNP
40318	945	14	_	_	NNP
40318	945	15	_	_	NNP
40318	945	16	_	_	NNP
40318	945	17	_	_	NNP
40318	945	18	Beginning	begin	VBG
40318	945	19	to	to	TO
40318	945	20	cool	cool	JJ
40318	945	21	_	_	NNP
40318	945	22	_	_	NNP
40318	945	23	_	_	NNP
40318	945	24	_	_	NNP
40318	945	25	_	_	NNP
40318	945	26	_	_	NNP
40318	945	27	_	_	NNP
40318	945	28	_	_	NNP
40318	945	29	_	_	NNP
40318	945	30	_	_	NNP
40318	945	31	Cooled	Cooled	NNP
40318	945	32	_	_	NNP
40318	945	33	_	_	NNP
40318	945	34	_	_	NNP
40318	945	35	_	_	NNP
40318	945	36	_	_	NNP
40318	945	37	_	_	NNP
40318	945	38	_	_	NNP
40318	945	39	_	_	NNP
40318	945	40	_	_	NNP
40318	945	41	_	_	NNP
40318	945	42	APM	APM	NNP
40318	945	43	;	;	:
40318	945	44	to	to	IN
40318	945	45	_	_	NNP
40318	945	46	_	_	NNP
40318	945	47	_	_	NNP
40318	945	48	_	_	NNP
40318	945	49	_	_	NNP
40318	945	50	_	_	NNP
40318	945	51	_	_	NNP
40318	945	52	_	_	NNP
40318	945	53	_	_	NNP
40318	945	54	_	_	NNP
40318	945	55	°	°	,
40318	945	56	Acidity	Acidity	NNP
40318	945	57	:	:	:
40318	945	58	After	after	IN
40318	945	59	pasteurization	pasteurization	NN
40318	945	60	_	_	NNP
40318	945	61	_	_	NNP
40318	945	62	_	_	NNP
40318	945	63	_	_	NNP
40318	945	64	_	_	NNP
40318	945	65	_	_	NNP
40318	945	66	_	_	NNP
40318	945	67	_	_	NNP
40318	945	68	_	_	NNP
40318	945	69	_	_	NNP
40318	945	70	When	when	WRB
40318	945	71	inoculated	inoculate	VBN
40318	945	72	_	_	NNP
40318	945	73	_	_	NNP
40318	945	74	_	_	NNP
40318	945	75	_	_	NNP
40318	945	76	_	_	NNP
40318	945	77	_	_	NNP
40318	945	78	_	_	NNP
40318	945	79	_	_	NNP
40318	945	80	_	_	NNP
40318	945	81	_	_	NNP
40318	945	82	_	_	NNP
40318	945	83	_	_	NNP
40318	945	84	_	_	NNP
40318	945	85	_	_	NNP
40318	945	86	_	_	NNP
40318	945	87	_	_	NNP
40318	945	88	+	+	NNP
40318	945	89	INOCULATION:+	INOCULATION:+	NNP
40318	945	90	Time	Time	NNP
40318	945	91	_	_	NNP
40318	945	92	_	_	NNP
40318	945	93	_	_	NNP
40318	945	94	_	_	NNP
40318	945	95	_	_	NNP
40318	945	96	_	_	NNP
40318	945	97	_	_	NNP
40318	945	98	_	_	NNP
40318	945	99	_	_	NNP
40318	945	100	_	_	NNP
40318	945	101	Temperature	Temperature	NNP
40318	945	102	_	_	NNP
40318	945	103	_	_	NNP
40318	945	104	_	_	NNP
40318	945	105	_	_	NNP
40318	945	106	_	_	NNP
40318	945	107	_	_	NNP
40318	945	108	_	_	NNP
40318	945	109	_	_	NNP
40318	945	110	_	_	NNP
40318	945	111	_	_	NNP
40318	945	112	Amount	Amount	NNP
40318	945	113	_	_	NNP
40318	945	114	_	_	NNP
40318	945	115	_	_	NNP
40318	945	116	_	_	NNP
40318	945	117	_	_	NNP
40318	945	118	_	_	NNP
40318	945	119	_	_	NNP
40318	945	120	_	_	NNP
40318	945	121	_	_	NNP
40318	945	122	_	_	NNP
40318	945	123	lbs	lbs	NNP
40318	945	124	.	.	.
40318	946	1	_	_	NNP
40318	946	2	_	_	NNP
40318	946	3	_	_	NNP
40318	946	4	_	_	NNP
40318	946	5	_	_	NNP
40318	946	6	_	_	NNP
40318	946	7	_	_	NNP
40318	946	8	_	_	NNP
40318	946	9	_	_	NNP
40318	946	10	_	_	NNP
40318	946	11	%	%	NN
40318	946	12	+	+	CC
40318	946	13	INCUBATION:+	INCUBATION:+	NNP
40318	946	14	Temperature	Temperature	NNP
40318	946	15	_	_	NNP
40318	946	16	_	_	NNP
40318	946	17	_	_	NNP
40318	946	18	_	_	NNP
40318	946	19	_	_	NNP
40318	946	20	_	_	NNP
40318	946	21	_	_	NNP
40318	946	22	_	_	NNP
40318	946	23	_	_	NNP
40318	946	24	_	_	NNP
40318	946	25	Time	Time	NNP
40318	946	26	_	_	NNP
40318	946	27	_	_	NNP
40318	946	28	_	_	NNP
40318	946	29	_	_	NNP
40318	946	30	_	_	NNP
40318	946	31	_	_	NNP
40318	946	32	_	_	NNP
40318	946	33	_	_	NNP
40318	946	34	_	_	NNP
40318	946	35	_	_	NNP
40318	946	36	+	+	NNP
40318	946	37	MOTHER	MOTHER	NNP
40318	946	38	STARTER	starter	NN
40318	946	39	USED:+	USED:+	NNP
40318	946	40	Source	Source	NNP
40318	946	41	_	_	NNP
40318	946	42	_	_	NNP
40318	946	43	_	_	NNP
40318	946	44	_	_	NNP
40318	946	45	_	_	NNP
40318	946	46	_	_	NNP
40318	946	47	_	_	NNP
40318	946	48	_	_	NNP
40318	946	49	_	_	NNP
40318	946	50	_	_	NNP
40318	946	51	_	_	NNP
40318	946	52	_	_	NNP
40318	946	53	_	_	NNP
40318	946	54	_	_	NNP
40318	946	55	_	_	NNP
40318	946	56	_	_	NNP
40318	946	57	_	_	NNP
40318	946	58	_	_	NNP
40318	946	59	_	_	NNP
40318	946	60	_	_	NNP
40318	946	61	_	_	NNP
40318	946	62	_	_	NNP
40318	946	63	_	_	NNP
40318	946	64	_	_	NNP
40318	946	65	_	_	NNP
40318	946	66	_	_	NNP
40318	946	67	_	_	NNP
40318	946	68	_	_	NNP
40318	946	69	_	_	NNP
40318	946	70	_	_	NNP
40318	946	71	_	_	NNP
40318	946	72	_	_	NNP
40318	946	73	_	_	NNP
40318	946	74	_	_	NNP
40318	946	75	_	_	NNP
40318	946	76	_	_	NNP
40318	946	77	_	_	NNP
40318	946	78	%	%	NN
40318	946	79	used	use	VBN
40318	946	80	_	_	NNP
40318	946	81	_	_	NNP
40318	946	82	_	_	NNP
40318	946	83	_	_	NNP
40318	946	84	_	_	NNP
40318	946	85	_	_	NNP
40318	946	86	_	_	NNP
40318	946	87	_	_	NNP
40318	946	88	_	_	NNP
40318	946	89	_	_	NNP
40318	946	90	_	_	NNP
40318	946	91	_	_	NNP
40318	946	92	_	_	NNP
40318	946	93	_	_	NNP
40318	946	94	_	_	NNP
40318	946	95	Times	Times	NNP
40318	946	96	propagated	propagate	VBD
40318	946	97	_	_	NNP
40318	946	98	_	_	NNP
40318	946	99	_	_	NNP
40318	946	100	_	_	NNP
40318	946	101	_	_	NNP
40318	946	102	_	_	NNP
40318	946	103	_	_	NNP
40318	946	104	_	_	NNP
40318	946	105	_	_	NNP
40318	946	106	_	_	NNP
40318	946	107	_	_	NNP
40318	946	108	_	_	NNP
40318	946	109	_	_	NNP
40318	946	110	_	_	NNP
40318	946	111	_	_	NNP
40318	946	112	_	_	NNP
40318	946	113	_	_	NNP
40318	946	114	_	_	NNP
40318	946	115	_	_	NNP
40318	946	116	_	_	NNP
40318	946	117	_	_	NNP
40318	946	118	_	_	NNP
40318	946	119	_	_	NNP
40318	946	120	_	_	NNP
40318	946	121	_	_	NNP
40318	946	122	_	_	NNP
40318	946	123	_	_	NNP
40318	946	124	Acidity	Acidity	NNP
40318	946	125	_	_	NNP
40318	946	126	_	_	NNP
40318	946	127	_	_	NNP
40318	946	128	_	_	NNP
40318	946	129	_	_	NNP
40318	946	130	_	_	NNP
40318	946	131	_	_	NNP
40318	946	132	_	_	NNP
40318	946	133	_	_	NNP
40318	946	134	_	_	NNP
40318	946	135	_	_	NNP
40318	946	136	_	_	NNP
40318	946	137	_	_	NNP
40318	946	138	_	_	NNP
40318	946	139	Amount	Amount	NNP
40318	946	140	used	use	VBD
40318	946	141	_	_	NNP
40318	946	142	_	_	NNP
40318	946	143	_	_	NNP
40318	946	144	_	_	NNP
40318	946	145	_	_	NNP
40318	946	146	_	_	NNP
40318	946	147	_	_	NNP
40318	946	148	_	_	NNP
40318	946	149	_	_	NNP
40318	946	150	_	_	NNP
40318	946	151	_	_	NNP
40318	946	152	_	_	NNP
40318	946	153	_	_	NNP
40318	946	154	_	_	NNP
40318	946	155	_	_	NNP
40318	946	156	_	_	NNP
40318	946	157	_	_	NNP
40318	946	158	_	_	NNP
40318	946	159	_	_	NNP
40318	946	160	_	_	NNP
40318	946	161	_	_	NNP
40318	946	162	_	_	NNP
40318	946	163	_	_	NNP
40318	946	164	_	_	NNP
40318	946	165	_	_	NNP
40318	946	166	_	_	NNP
40318	946	167	_	_	NNP
40318	946	168	_	_	NNP
40318	946	169	_	_	NNP
40318	946	170	_	_	NNP
40318	946	171	_	_	NNP
40318	946	172	_	_	NNP
40318	946	173	Appearance	Appearance	NNP
40318	946	174	_	_	NNP
40318	946	175	_	_	NNP
40318	946	176	_	_	NNP
40318	946	177	_	_	NNP
40318	946	178	_	_	NNP
40318	946	179	_	_	NNP
40318	946	180	_	_	NNP
40318	946	181	_	_	NNP
40318	946	182	_	_	NNP
40318	946	183	_	_	NNP
40318	946	184	_	_	NNP
40318	946	185	Flavor	Flavor	NNP
40318	946	186	_	_	NNP
40318	946	187	_	_	NNP
40318	946	188	_	_	NNP
40318	946	189	_	_	NNP
40318	946	190	_	_	NNP
40318	946	191	_	_	NNP
40318	946	192	_	_	NNP
40318	946	193	_	_	NNP
40318	946	194	_	_	NNP
40318	946	195	_	_	NNP
40318	946	196	_	_	NNP
40318	946	197	_	_	NNP
40318	946	198	_	_	NNP
40318	946	199	_	_	NNP
40318	946	200	_	_	NNP
40318	946	201	_	_	NNP
40318	946	202	_	_	NNP
40318	946	203	_	_	NNP
40318	946	204	_	_	NNP
40318	946	205	_	_	NNP
40318	946	206	_	_	NNP
40318	946	207	_	_	NNP
40318	946	208	_	_	NNP
40318	946	209	_	_	NNP
40318	946	210	_	_	NNP
40318	946	211	_	_	NNP
40318	946	212	_	_	NNP
40318	946	213	_	_	NNP
40318	946	214	_	_	NNP
40318	946	215	_	_	NNP
40318	946	216	_	_	NNP
40318	946	217	Comments	Comments	NNP
40318	946	218	_	_	NNP
40318	946	219	_	_	NNP
40318	946	220	_	_	NNP
40318	946	221	_	_	NNP
40318	946	222	_	_	NNP
40318	946	223	_	_	NNP
40318	946	224	_	_	NNP
40318	946	225	_	_	NNP
40318	946	226	_	_	NNP
40318	946	227	_	_	NNP
40318	946	228	_	_	NNP
40318	946	229	_	_	NNP
40318	946	230	_	_	NNP
40318	946	231	_	_	NNP
40318	946	232	_	_	NNP
40318	946	233	_	_	NNP
40318	946	234	_	_	NNP
40318	946	235	_	_	NNP
40318	946	236	_	_	NNP
40318	946	237	_	_	NNP
40318	946	238	_	_	NNP
40318	946	239	_	_	NNP
40318	946	240	_	_	NNP
40318	946	241	_	_	NNP
40318	946	242	_	_	NNP
40318	946	243	_	_	NNP
40318	946	244	_	_	NNP
40318	946	245	_	_	NNP
40318	946	246	_	_	NNP
40318	946	247	_	_	NNP
40318	946	248	_	_	NNP
40318	946	249	_	_	NNP
40318	946	250	_	_	NNP
40318	946	251	_	_	NNP
40318	946	252	_	_	NNP
40318	946	253	_	_	NNP
40318	946	254	_	_	NNP
40318	946	255	_	_	NNP
40318	946	256	_	_	NNP
40318	946	257	_	_	NNP
40318	946	258	_	_	NNP
40318	946	259	_	_	NNP
40318	946	260	_	_	NNP
40318	946	261	_	_	NNP
40318	946	262	_	_	NNP
40318	946	263	_	_	NNP
40318	946	264	_	_	NNP
40318	946	265	_	_	NNP
40318	946	266	_	_	NNP
40318	946	267	_	_	NNP
40318	946	268	_	_	NNP
40318	946	269	_	_	NNP
40318	946	270	_	_	NNP
40318	946	271	_	_	NNP
40318	946	272	_	_	NNP
40318	946	273	_	_	NNP
40318	946	274	_	_	NNP
40318	946	275	_	_	NNP
40318	946	276	+	+	CC
40318	946	277	STARTER:+	starter:+	DT
40318	946	278	Time	Time	NNP
40318	946	279	of	of	IN
40318	946	280	examining	examine	VBG
40318	946	281	_	_	NNP
40318	946	282	_	_	NNP
40318	946	283	_	_	NNP
40318	946	284	_	_	NNP
40318	946	285	_	_	NNP
40318	946	286	_	_	NNP
40318	946	287	_	_	NNP
40318	946	288	_	_	NNP
40318	946	289	_	_	NNP
40318	946	290	_	_	NNP
40318	946	291	Temperature	Temperature	NNP
40318	946	292	_	_	NNP
40318	946	293	_	_	NNP
40318	946	294	_	_	NNP
40318	946	295	_	_	NNP
40318	946	296	_	_	NNP
40318	946	297	_	_	NNP
40318	946	298	_	_	NNP
40318	946	299	_	_	NNP
40318	946	300	_	_	NNP
40318	946	301	_	_	NNP
40318	946	302	_	_	NNP
40318	946	303	_	_	NNP
40318	946	304	_	_	NNP
40318	946	305	_	_	NNP
40318	946	306	_	_	NNP
40318	946	307	_	_	NNP
40318	946	308	+	+	SYM
40318	946	309	SCORE	SCORE	NNP
40318	946	310	-	-	HYPH
40318	946	311	CARD:+	card:+	JJ
40318	946	312	Flavor__________50|	flavor__________50|	JJ
40318	946	313	Clean	clean	JJ
40318	946	314	,	,	,
40318	946	315	desirable	desirable	JJ
40318	946	316	acid	acid	NN
40318	946	317	.	.	.
40318	947	1	|	|	NNP
40318	947	2	Aroma___________20|	Aroma___________20|	NNP
40318	947	3	Clean	clean	JJ
40318	947	4	,	,	,
40318	947	5	agreeable	agreeable	JJ
40318	947	6	acid	acid	NN
40318	947	7	.	.	.
40318	948	1	No	no	DT
40318	948	2	undesirable	undesirable	JJ
40318	948	3	aroma	aroma	NN
40318	948	4	.	.	.
40318	949	1	|	|	NNP
40318	949	2	Acidity_________20|	Acidity_________20|	NNP
40318	949	3	0.6%-0.75	0.6%-0.75	CD
40318	949	4	%	%	NN
40318	949	5	.	.	.
40318	950	1	|	|	NNP
40318	950	2	Body____________10|	Body____________10|	NNP
40318	950	3	Before	before	IN
40318	950	4	breaking	break	VBG
40318	950	5	up	up	RP
40318	950	6	:	:	:
40318	950	7	jelly	jelly	NNP
40318	950	8	-	-	HYPH
40318	950	9	like	like	JJ
40318	950	10	,	,	,
40318	950	11	close	close	JJ
40318	950	12	,	,	,
40318	950	13	|	|	CD
40318	950	14	absence	absence	NN
40318	950	15	of	of	IN
40318	950	16	gas	gas	NN
40318	950	17	holes	hole	NNS
40318	950	18	.	.	.
40318	951	1	No	no	DT
40318	951	2	free	free	JJ
40318	951	3	whey	whey	NN
40318	951	4	.	.	.
40318	952	1	_	_	NNP
40318	952	2	_	_	NNP
40318	952	3	_	_	NNP
40318	952	4	_	_	NNP
40318	952	5	|	|	NNP
40318	952	6	_	_	NNP
40318	952	7	_	_	NNP
40318	952	8	_	_	NNP
40318	952	9	After	after	IN
40318	952	10	breaking	break	VBG
40318	952	11	up	up	RP
40318	952	12	:	:	:
40318	952	13	smooth	smooth	JJ
40318	952	14	,	,	,
40318	952	15	creamy	creamy	JJ
40318	952	16	,	,	,
40318	952	17	free	free	JJ
40318	952	18	from	from	IN
40318	952	19	|	|	CD
40318	952	20	granules	granule	NNS
40318	952	21	or	or	CC
40318	952	22	flakes	flake	NNS
40318	952	23	.	.	.
40318	953	1	Total	Total	NNP
40318	953	2	_	_	NNP
40318	953	3	_	_	NNP
40318	953	4	_	_	NNP
40318	953	5	_	_	NNP
40318	953	6	_	_	NNP
40318	953	7	_	_	NNP
40318	953	8	_	_	NNP
40318	953	9	_	_	NNP
40318	953	10	_	_	NNP
40318	953	11	100|	100|	CD
40318	953	12	-----------------------------------	-----------------------------------	.
40318	953	13	The	the	DT
40318	953	14	above	above	RB
40318	953	15	is	be	VBZ
40318	953	16	a	a	DT
40318	953	17	tentative	tentative	JJ
40318	953	18	score	score	NN
40318	953	19	-	-	HYPH
40318	953	20	card	card	NN
40318	953	21	.	.	.
40318	954	1	+	+	SYM
40318	954	2	COMMENTS:+	COMMENTS:+	NNP
40318	954	3	_	_	NNP
40318	954	4	_	_	NNP
40318	954	5	_	_	NNP
40318	954	6	_	_	NNP
40318	954	7	_	_	NNP
40318	954	8	_	_	NNP
40318	954	9	_	_	NNP
40318	954	10	_	_	NNP
40318	954	11	_	_	NNP
40318	954	12	_	_	NNP
40318	954	13	_	_	NNP
40318	954	14	_	_	NNP
40318	954	15	_	_	NNP
40318	954	16	_	_	NNP
40318	954	17	_	_	NNP
40318	954	18	_	_	NNP
40318	954	19	_	_	NNP
40318	954	20	_	_	NNP
40318	954	21	_	_	NNP
40318	954	22	_	_	NNP
40318	954	23	_	_	NNP
40318	954	24	_	_	NNP
40318	954	25	_	_	NNP
40318	954	26	_	_	NNP
40318	954	27	_	_	NNP
40318	954	28	_	_	NNP
40318	954	29	_	_	NNP
40318	954	30	_	_	NNP
40318	954	31	_	_	NNP
40318	954	32	_	_	NNP
40318	954	33	_	_	NNP
40318	954	34	_	_	NNP
40318	954	35	_	_	NNP
40318	954	36	_	_	NNP
40318	954	37	_	_	NNP
40318	954	38	_	_	NNP
40318	954	39	_	_	NNP
40318	954	40	_	_	NNP
40318	954	41	_	_	NNP
40318	954	42	_	_	NNP
40318	954	43	_	_	NNP
40318	954	44	_	_	NNP
40318	954	45	_	_	NNP
40318	954	46	_	_	NNP
40318	954	47	_	_	NNP
40318	954	48	_	_	NNP
40318	954	49	_	_	NNP
40318	954	50	_	_	NNP
40318	954	51	_	_	NNP
40318	954	52	_	_	NNP
40318	954	53	_	_	NNP
40318	954	54	_	_	NNP
40318	954	55	_	_	NNP
40318	954	56	_	_	NNP
40318	954	57	_	_	NNP
40318	954	58	_	_	NNP
40318	954	59	_	_	NNP
40318	954	60	_	_	NNP
40318	954	61	_	_	NNP
40318	954	62	_	_	NNP
40318	954	63	_	_	NNP
40318	954	64	_	_	NNP
40318	954	65	_	_	NNP
40318	954	66	_	_	NNP
40318	954	67	_	_	NNP
40318	954	68	_	_	NNP
40318	954	69	_	_	NNP
40318	954	70	_	_	NNP
40318	954	71	_	_	NNP
40318	954	72	_	_	NNP
40318	954	73	_	_	NNP
40318	954	74	_	_	NNP
40318	954	75	_	_	NNP
40318	954	76	_	_	NNP
40318	954	77	_	_	NNP
40318	954	78	_	_	NNP
40318	954	79	_	_	NNP
40318	954	80	_	_	NNP
40318	954	81	_	_	NNP
40318	954	82	_	_	NNP
40318	954	83	_	_	NNP
40318	954	84	_	_	NNP
40318	954	85	_	_	NNP
40318	954	86	_	_	NNP
40318	954	87	_	_	NNP
40318	954	88	_	_	NNP
40318	954	89	_	_	NNP
40318	954	90	_	_	NNP
40318	954	91	_	_	NNP
40318	954	92	_	_	NNP
40318	954	93	_	_	NNP
40318	954	94	_	_	NNP
40318	954	95	_	_	NNP
40318	954	96	_	_	NNP
40318	954	97	_	_	NNP
40318	954	98	_	_	NNP
40318	954	99	_	_	NNP
40318	954	100	_	_	NNP
40318	954	101	_	_	NNP
40318	954	102	_	_	NNP
40318	954	103	_	_	NNP
40318	954	104	_	_	NNP
40318	954	105	_	_	NNP
40318	954	106	_	_	NNP
40318	954	107	_	_	NNP
40318	954	108	_	_	NNP
40318	954	109	_	_	NNP
40318	954	110	_	_	NNP
40318	954	111	_	_	NNP
40318	954	112	_	_	NNP
40318	954	113	_	_	NNP
40318	954	114	_	_	NNP
40318	954	115	_	_	NNP
40318	954	116	_	_	NNP
40318	954	117	_	_	NNP
40318	954	118	_	_	NNP
40318	954	119	_	_	NNP
40318	954	120	_	_	NNP
40318	954	121	_	_	NNP
40318	954	122	_	_	NNP
40318	954	123	_	_	NNP
40318	954	124	_	_	NNP
40318	954	125	_	_	NNP
40318	954	126	_	_	NNP
40318	954	127	_	_	NNP
40318	954	128	_	_	NNP
40318	954	129	_	_	NNP
40318	954	130	_	_	NNP
40318	954	131	_	_	NNP
40318	954	132	_	_	NNP
40318	954	133	_	_	NNP
40318	954	134	_	_	NNP
40318	954	135	_	_	NNP
40318	954	136	_	_	NNP
40318	954	137	_	_	NNP
40318	954	138	_	_	NNP
40318	954	139	_	_	NNP
40318	954	140	_	_	NNP
40318	954	141	_	_	NNP
40318	954	142	_	_	NNP
40318	954	143	_	_	NNP
40318	954	144	_	_	NNP
40318	954	145	_	_	NNP
40318	954	146	_	_	NNP
40318	954	147	_	_	NNP
40318	954	148	_	_	NNP
40318	954	149	_	_	NNP
40318	954	150	_	_	NNP
40318	954	151	_	_	NNP
40318	954	152	_	_	NNP
40318	954	153	_	_	NNP
40318	954	154	_	_	NNP
40318	954	155	_	_	NNP
40318	954	156	_	_	NNP
40318	954	157	_	_	NNP
40318	954	158	_	_	NNP
40318	954	159	_	_	NNP
40318	954	160	_	_	NNP
40318	954	161	_	_	NNP
40318	954	162	_	_	NNP
40318	954	163	_	_	NNP
40318	954	164	_	_	NNP
40318	954	165	_	_	NNP
40318	954	166	_	_	NNP
40318	954	167	_	_	NNP
40318	954	168	_	_	NNP
40318	954	169	_	_	NNP
40318	954	170	_	_	NNP
40318	954	171	_	_	NNP
40318	954	172	_	_	NNP
40318	954	173	_	_	NNP
40318	954	174	_	_	NNP
40318	954	175	_	_	NNP
40318	954	176	_	_	NNP
40318	954	177	_	_	NNP
40318	954	178	_	_	NNP
40318	954	179	_	_	NNP
40318	954	180	_	_	NNP
40318	954	181	_	_	NNP
40318	954	182	_	_	NNP
40318	954	183	_	_	NNP
40318	954	184	_	_	NNP
40318	954	185	_	_	NNP
40318	954	186	_	_	NNP
40318	954	187	_	_	NNP
40318	954	188	_	_	NNP
40318	954	189	_	_	NNP
40318	954	190	_	_	NNP
40318	954	191	_	_	NNP
40318	954	192	_	_	NNP
40318	954	193	_	_	NNP
40318	954	194	_	_	NNP
40318	954	195	_	_	NNP
40318	954	196	_	_	NNP
40318	954	197	_	_	NNP
40318	954	198	_	_	NNP
40318	954	199	_	_	NNP
40318	954	200	_	_	NNP
40318	954	201	_	_	NNP
40318	954	202	_	_	NNP
40318	954	203	_	_	NNP
40318	954	204	_	_	NNP
40318	954	205	_	_	NNP
40318	954	206	_	_	NNP
40318	954	207	_	_	NNP
40318	954	208	_	_	NNP
40318	954	209	_	_	NNP
40318	954	210	_	_	NNP
40318	954	211	_	_	NNP
40318	954	212	_	_	NNP
40318	954	213	_	_	NNP
40318	954	214	_	_	NNP
40318	954	215	_	_	NNP
40318	954	216	_	_	NNP
40318	954	217	_	_	NNP
40318	954	218	_	_	NNP
40318	954	219	_	_	NNP
40318	954	220	_	_	NNP
40318	954	221	_	_	NNP
40318	954	222	_	_	NNP
40318	954	223	_	_	NNP
40318	954	224	_	_	NNP
40318	954	225	_	_	NNP
40318	954	226	_	_	NNP
40318	954	227	_	_	NNP
40318	954	228	_	_	NNP
40318	954	229	_	_	NNP
40318	954	230	_	_	NNP
40318	954	231	_	_	NNP
40318	954	232	_	_	NNP
40318	954	233	_	_	NNP
40318	954	234	_	_	NNP
40318	954	235	_	_	NNP
40318	954	236	_	_	NNP
40318	954	237	_	_	NNP
40318	954	238	_	_	NNP
40318	954	239	_	_	NNP
40318	954	240	_	_	NNP
40318	954	241	_	_	NNP
40318	954	242	_	_	NNP
40318	954	243	_	_	NNP
40318	954	244	+	+	NNP
40318	954	245	Work	Work	NNP
40318	954	246	and	and	CC
40318	954	247	observation	observation	NN
40318	954	248	by+	by+	NNP
40318	954	249	_	_	NNP
40318	954	250	_	_	NNP
40318	954	251	_	_	NNP
40318	954	252	_	_	NNP
40318	954	253	_	_	NNP
40318	954	254	_	_	NNP
40318	954	255	_	_	NNP
40318	954	256	_	_	NNP
40318	954	257	_	_	NNP
40318	954	258	_	_	NNP
40318	954	259	_	_	NNP
40318	954	260	_	_	NNP
40318	954	261	_	_	NNP
40318	954	262	_	_	NNP
40318	954	263	_	_	NNP
40318	954	264	_	_	NNP
40318	954	265	_	_	NNP
40318	954	266	_	_	NNP
40318	954	267	_	_	NNP
40318	954	268	_	_	NNP
40318	954	269	_	_	NNP
40318	954	270	_	_	NNP
40318	954	271	_	_	NNP
40318	954	272	_	_	NNP
40318	954	273	_	_	NNP
40318	954	274	_	_	NNP
40318	954	275	_	_	NNP
40318	954	276	_	_	NNP
40318	954	277	_	_	NNP
40318	954	278	_	_	NNP
40318	954	279	_	_	NNP
40318	954	280	_	_	NNP
40318	954	281	_	_	NNP
40318	954	282	_	_	NNP
40318	954	283	_	_	NNP
40318	954	284	_	_	NNP
40318	954	285	_	_	NNP
40318	954	286	_	_	NNP
40318	954	287	+75	+75	CD
40318	954	288	.	.	.
40318	955	1	The	the	DT
40318	955	2	amount	amount	NN
40318	955	3	of	of	IN
40318	955	4	starter	starter	NN
40318	955	5	to	to	IN
40318	955	6	use+	use+	NNP
40318	955	7	depends	depend	VBZ
40318	955	8	on	on	IN
40318	955	9	the	the	DT
40318	955	10	amount	amount	NN
40318	955	11	of	of	IN
40318	955	12	acid	acid	NN
40318	955	13	desired	desire	VBN
40318	955	14	in	in	IN
40318	955	15	the	the	DT
40318	955	16	milk	milk	NN
40318	955	17	for	for	IN
40318	955	18	any	any	DT
40318	955	19	particular	particular	JJ
40318	955	20	kind	kind	NN
40318	955	21	of	of	IN
40318	955	22	cheese	cheese	NN
40318	955	23	.	.	.
40318	956	1	The	the	DT
40318	956	2	great	great	JJ
40318	956	3	abuse	abuse	NN
40318	956	4	of	of	IN
40318	956	5	starter	starter	NN
40318	956	6	is	be	VBZ
40318	956	7	the	the	DT
40318	956	8	practice	practice	NN
40318	956	9	of	of	IN
40318	956	10	using	use	VBG
40318	956	11	too	too	RB
40318	956	12	much	much	JJ
40318	956	13	.	.	.
40318	957	1	It	-PRON-	PRP
40318	957	2	is	be	VBZ
40318	957	3	better	well	JJR
40318	957	4	and	and	CC
40318	957	5	safer	safe	JJR
40318	957	6	to	to	TO
40318	957	7	add	add	VB
40318	957	8	starter	starter	NN
40318	957	9	a	a	DT
40318	957	10	little	little	JJ
40318	957	11	at	at	IN
40318	957	12	a	a	DT
40318	957	13	time	time	NN
40318	957	14	and	and	CC
40318	957	15	several	several	JJ
40318	957	16	times	time	NNS
40318	957	17	than	than	IN
40318	957	18	to	to	TO
40318	957	19	add	add	VB
40318	957	20	too	too	RB
40318	957	21	much	much	RB
40318	957	22	at	at	IN
40318	957	23	once	once	RB
40318	957	24	.	.	.
40318	958	1	When	when	WRB
40318	958	2	starter	starter	NN
40318	958	3	is	be	VBZ
40318	958	4	added	add	VBN
40318	958	5	to	to	IN
40318	958	6	milk	milk	NN
40318	958	7	for	for	IN
40318	958	8	cheese	cheese	NN
40318	958	9	-	-	HYPH
40318	958	10	making	making	NN
40318	958	11	,	,	,
40318	958	12	it	-PRON-	PRP
40318	958	13	should	should	MD
40318	958	14	be	be	VB
40318	958	15	strained	strain	VBN
40318	958	16	to	to	TO
40318	958	17	remove	remove	VB
40318	958	18	any	any	DT
40318	958	19	lumps	lump	NNS
40318	958	20	;	;	:
40318	958	21	otherwise	otherwise	RB
40318	958	22	an	an	DT
40318	958	23	uneven	uneven	JJ
40318	958	24	color	color	NN
40318	958	25	is	be	VBZ
40318	958	26	likely	likely	JJ
40318	958	27	to	to	TO
40318	958	28	result	result	VB
40318	958	29	.	.	.
40318	959	1	+76	+76	NFP
40318	959	2	.	.	.
40318	960	1	Starter	starter	JJ
40318	960	2	lot	lot	JJ
40318	960	3	-	-	HYPH
40318	960	4	card.+--For	card.+--for	CD
40318	960	5	certain	certain	JJ
40318	960	6	dairy	dairy	NN
40318	960	7	operations	operation	NNS
40318	960	8	,	,	,
40318	960	9	a	a	DT
40318	960	10	permanent	permanent	JJ
40318	960	11	record	record	NN
40318	960	12	is	be	VBZ
40318	960	13	desired	desire	VBN
40318	960	14	.	.	.
40318	961	1	This	this	DT
40318	961	2	is	be	VBZ
40318	961	3	especially	especially	RB
40318	961	4	true	true	JJ
40318	961	5	in	in	IN
40318	961	6	the	the	DT
40318	961	7	making	making	NN
40318	961	8	of	of	IN
40318	961	9	starter	starter	NN
40318	961	10	and	and	CC
40318	961	11	certain	certain	JJ
40318	961	12	varieties	variety	NNS
40318	961	13	of	of	IN
40318	961	14	cheese	cheese	NN
40318	961	15	.	.	.
40318	962	1	A	a	DT
40318	962	2	lot	lot	NN
40318	962	3	-	-	HYPH
40318	962	4	card	card	NN
40318	962	5	not	not	RB
40318	962	6	only	only	RB
40318	962	7	serves	serve	VBZ
40318	962	8	as	as	IN
40318	962	9	a	a	DT
40318	962	10	record	record	NN
40318	962	11	but	but	CC
40318	962	12	also	also	RB
40318	962	13	points	point	VBZ
40318	962	14	out	out	RP
40318	962	15	the	the	DT
40318	962	16	succeeding	succeed	VBG
40318	962	17	steps	step	NNS
40318	962	18	of	of	IN
40318	962	19	the	the	DT
40318	962	20	operation	operation	NN
40318	962	21	.	.	.
40318	963	1	This	this	DT
40318	963	2	latter	latter	NN
40318	963	3	is	be	VBZ
40318	963	4	especially	especially	RB
40318	963	5	useful	useful	JJ
40318	963	6	for	for	IN
40318	963	7	beginners	beginner	NNS
40318	963	8	and	and	CC
40318	963	9	students	student	NNS
40318	963	10	.	.	.
40318	964	1	Page	page	NN
40318	964	2	53	53	CD
40318	964	3	shows	show	VBZ
40318	964	4	a	a	DT
40318	964	5	desirable	desirable	JJ
40318	964	6	lot	lot	NN
40318	964	7	-	-	HYPH
40318	964	8	card	card	NN
40318	964	9	to	to	TO
40318	964	10	be	be	VB
40318	964	11	used	use	VBN
40318	964	12	when	when	WRB
40318	964	13	making	make	VBG
40318	964	14	starter	starter	NN
40318	964	15	.	.	.
40318	965	1	Each	each	DT
40318	965	2	operation	operation	NN
40318	965	3	has	have	VBZ
40318	965	4	been	be	VBN
40318	965	5	referred	refer	VBN
40318	965	6	to	to	IN
40318	965	7	the	the	DT
40318	965	8	page	page	NN
40318	965	9	in	in	IN
40318	965	10	the	the	DT
40318	965	11	text	text	NN
40318	965	12	where	where	WRB
40318	965	13	it	-PRON-	PRP
40318	965	14	is	be	VBZ
40318	965	15	discussed	discuss	VBN
40318	965	16	.	.	.
40318	966	1	This	this	DT
40318	966	2	makes	make	VBZ
40318	966	3	this	this	DT
40318	966	4	particular	particular	JJ
40318	966	5	lot	lot	NN
40318	966	6	-	-	HYPH
40318	966	7	card	card	NN
40318	966	8	an	an	DT
40318	966	9	index	index	NN
40318	966	10	to	to	IN
40318	966	11	the	the	DT
40318	966	12	whole	whole	JJ
40318	966	13	process	process	NN
40318	966	14	of	of	IN
40318	966	15	starter	starter	NN
40318	966	16	-	-	HYPH
40318	966	17	making	making	NN
40318	966	18	as	as	RB
40318	966	19	here	here	RB
40318	966	20	treated	treat	VBN
40318	966	21	.	.	.
40318	967	1	CHAPTER	CHAPTER	NNP
40318	967	2	V	V	NNP
40318	967	3	_	_	NNP
40318	967	4	CURD	CURD	NNP
40318	967	5	-	-	HYPH
40318	967	6	MAKING	MAKING	NNP
40318	967	7	_	_	XX
40318	967	8	Aside	aside	RB
40318	967	9	from	from	IN
40318	967	10	the	the	DT
40318	967	11	purely	purely	RB
40318	967	12	sour	sour	JJ
40318	967	13	-	-	HYPH
40318	967	14	milk	milk	NN
40318	967	15	cheeses	cheese	NNS
40318	967	16	,	,	,
40318	967	17	the	the	DT
40318	967	18	coagulum	coagulum	NN
40318	967	19	or	or	CC
40318	967	20	curd	curd	NN
40318	967	21	resulting	result	VBG
40318	967	22	from	from	IN
40318	967	23	rennet	rennet	NN
40318	967	24	action	action	NN
40318	967	25	is	be	VBZ
40318	967	26	the	the	DT
40318	967	27	basis	basis	NN
40318	967	28	of	of	IN
40318	967	29	cheese	cheese	NN
40318	967	30	-	-	HYPH
40318	967	31	making	making	NN
40318	967	32	.	.	.
40318	968	1	The	the	DT
40318	968	2	finished	finished	JJ
40318	968	3	cheese	cheese	NN
40318	968	4	,	,	,
40318	968	5	whatever	whatever	WDT
40318	968	6	its	-PRON-	PRP$
40318	968	7	final	final	JJ
40318	968	8	condition	condition	NN
40318	968	9	,	,	,
40318	968	10	is	be	VBZ
40318	968	11	primarily	primarily	RB
40318	968	12	dependent	dependent	JJ
40318	968	13	on	on	IN
40318	968	14	a	a	DT
40318	968	15	particular	particular	JJ
40318	968	16	chemical	chemical	JJ
40318	968	17	composition	composition	NN
40318	968	18	and	and	CC
40318	968	19	fairly	fairly	RB
40318	968	20	definite	definite	JJ
40318	968	21	physical	physical	JJ
40318	968	22	characters	character	NNS
40318	968	23	in	in	IN
40318	968	24	the	the	DT
40318	968	25	freshly	freshly	RB
40318	968	26	made	make	VBN
40318	968	27	curd	curd	JJ
40318	968	28	mass	mass	NN
40318	968	29	.	.	.
40318	969	1	These	these	DT
40318	969	2	characters	character	NNS
40318	969	3	are	be	VBP
40318	969	4	determined	determine	VBN
40318	969	5	by	by	IN
40318	969	6	a	a	DT
40318	969	7	series	series	NN
40318	969	8	of	of	IN
40318	969	9	factors	factor	NNS
40318	969	10	under	under	IN
40318	969	11	control	control	NN
40318	969	12	of	of	IN
40318	969	13	the	the	DT
40318	969	14	cheese	cheese	NN
40318	969	15	-	-	HYPH
40318	969	16	maker	maker	NN
40318	969	17	.	.	.
40318	970	1	Assuming	assume	VBG
40318	970	2	the	the	DT
40318	970	3	milk	milk	NN
40318	970	4	to	to	TO
40318	970	5	be	be	VB
40318	970	6	normal	normal	JJ
40318	970	7	in	in	IN
40318	970	8	character	character	NN
40318	970	9	,	,	,
40318	970	10	success	success	NN
40318	970	11	depends	depend	VBZ
40318	970	12	on	on	IN
40318	970	13	the	the	DT
40318	970	14	use	use	NN
40318	970	15	of	of	IN
40318	970	16	a	a	DT
40318	970	17	proper	proper	JJ
40318	970	18	combination	combination	NN
40318	970	19	of	of	IN
40318	970	20	these	these	DT
40318	970	21	factors	factor	NNS
40318	970	22	.	.	.
40318	971	1	The	the	DT
40318	971	2	possible	possible	JJ
40318	971	3	variations	variation	NNS
40318	971	4	in	in	IN
40318	971	5	each	each	DT
40318	971	6	factor	factor	NN
40318	971	7	together	together	RB
40318	971	8	with	with	IN
40318	971	9	their	-PRON-	PRP$
40318	971	10	number	number	NN
40318	971	11	makes	make	VBZ
40318	971	12	an	an	DT
40318	971	13	almost	almost	RB
40318	971	14	infinite	infinite	JJ
40318	971	15	series	series	NN
40318	971	16	of	of	IN
40318	971	17	such	such	JJ
40318	971	18	combinations	combination	NNS
40318	971	19	possible	possible	JJ
40318	971	20	.	.	.
40318	972	1	The	the	DT
40318	972	2	essential	essential	JJ
40318	972	3	steps	step	NNS
40318	972	4	in	in	IN
40318	972	5	the	the	DT
40318	972	6	process	process	NN
40318	972	7	are	be	VBP
40318	972	8	,	,	,
40318	972	9	therefore	therefore	RB
40318	972	10	,	,	,
40318	972	11	presented	present	VBD
40318	972	12	as	as	IN
40318	972	13	underlying	underlie	VBG
40318	972	14	all	all	DT
40318	972	15	cheese	cheese	NN
40318	972	16	-	-	HYPH
40318	972	17	making	making	NN
40318	972	18	.	.	.
40318	973	1	The	the	DT
40318	973	2	special	special	JJ
40318	973	3	adaptations	adaptation	NNS
40318	973	4	of	of	IN
40318	973	5	each	each	DT
40318	973	6	factor	factor	NN
40318	973	7	are	be	VBP
40318	973	8	considered	consider	VBN
40318	973	9	in	in	IN
40318	973	10	the	the	DT
40318	973	11	discussion	discussion	NN
40318	973	12	of	of	IN
40318	973	13	the	the	DT
40318	973	14	varieties	variety	NNS
40318	973	15	group	group	NN
40318	973	16	by	by	IN
40318	973	17	group	group	NN
40318	973	18	.	.	.
40318	974	1	These	these	DT
40318	974	2	factors	factor	NNS
40318	974	3	follow	follow	VBP
40318	974	4	:	:	:
40318	974	5	_	_	NNP
40318	974	6	A.	a.	NN
40318	974	7	_	_	NNP
40318	974	8	The	the	DT
40318	974	9	coagulation	coagulation	NN
40318	974	10	group	group	NN
40318	974	11	:	:	:
40318	974	12	1	1	CD
40318	974	13	.	.	.
40318	975	1	Fat	fat	JJ
40318	975	2	-	-	HYPH
40318	975	3	content	content	NN
40318	975	4	of	of	IN
40318	975	5	the	the	DT
40318	975	6	milk	milk	NN
40318	975	7	.	.	.
40318	976	1	2	2	LS
40318	976	2	.	.	.
40318	977	1	The	the	DT
40318	977	2	acidity	acidity	NN
40318	977	3	of	of	IN
40318	977	4	the	the	DT
40318	977	5	milk	milk	NN
40318	977	6	.	.	.
40318	978	1	3	3	LS
40318	978	2	.	.	.
40318	979	1	The	the	DT
40318	979	2	temperature	temperature	NN
40318	979	3	of	of	IN
40318	979	4	renneting	rennete	VBG
40318	979	5	.	.	.
40318	980	1	4	4	LS
40318	980	2	.	.	.
40318	981	1	The	the	DT
40318	981	2	effective	effective	JJ
40318	981	3	quantity	quantity	NN
40318	981	4	of	of	IN
40318	981	5	rennet	rennet	NN
40318	981	6	.	.	.
40318	982	1	5	5	CD
40318	982	2	.	.	.
40318	983	1	Curdling	curdling	JJ
40318	983	2	period	period	NN
40318	983	3	or	or	CC
40318	983	4	the	the	DT
40318	983	5	time	time	NN
40318	983	6	allowed	allow	VBN
40318	983	7	for	for	IN
40318	983	8	rennet	rennet	NN
40318	983	9	action	action	NN
40318	983	10	.	.	.
40318	984	1	_	_	NNP
40318	984	2	B.	B.	NNP
40318	984	3	_	_	NNP
40318	984	4	The	the	DT
40318	984	5	handling	handling	NN
40318	984	6	group	group	NN
40318	984	7	:	:	:
40318	984	8	6	6	CD
40318	984	9	.	.	.
40318	985	1	Cutting	cut	VBG
40318	985	2	or	or	CC
40318	985	3	breaking	break	VBG
40318	985	4	the	the	DT
40318	985	5	curd	curd	NN
40318	985	6	.	.	.
40318	986	1	7	7	LS
40318	986	2	.	.	.
40318	987	1	Heating	heating	NN
40318	987	2	(	(	-LRB-
40318	987	3	cooking	cooking	NN
40318	987	4	)	)	-RRB-
40318	987	5	or	or	CC
40318	987	6	not	not	RB
40318	987	7	heating	heat	VBG
40318	987	8	.	.	.
40318	988	1	8	8	LS
40318	988	2	.	.	.
40318	989	1	Draining	drain	VBG
40318	989	2	(	(	-LRB-
40318	989	3	including	include	VBG
40318	989	4	pressing	press	VBG
40318	989	5	,	,	,
40318	989	6	grinding	grind	VBG
40318	989	7	and	and	CC
40318	989	8	putting	put	VBG
40318	989	9	into	into	IN
40318	989	10	hoops	hoop	NNS
40318	989	11	or	or	CC
40318	989	12	forms	form	NNS
40318	989	13	)	)	-RRB-
40318	989	14	.	.	.
40318	990	1	+77	+77	XX
40318	990	2	.	.	.
40318	991	1	The	the	DT
40318	991	2	composition	composition	NN
40318	991	3	of	of	IN
40318	991	4	the	the	DT
40318	991	5	milk.+--The	milk.+--the	CD
40318	991	6	fat	fat	JJ
40318	991	7	percentage	percentage	NN
40318	991	8	in	in	IN
40318	991	9	the	the	DT
40318	991	10	milk	milk	NN
40318	991	11	in	in	IN
40318	991	12	the	the	DT
40318	991	13	cheese	cheese	NN
40318	991	14	-	-	HYPH
40318	991	15	vat	vat	NN
40318	991	16	should	should	MD
40318	991	17	be	be	VB
40318	991	18	known	know	VBN
40318	991	19	to	to	IN
40318	991	20	the	the	DT
40318	991	21	cheese	cheese	NN
40318	991	22	-	-	HYPH
40318	991	23	maker	maker	NN
40318	991	24	and	and	CC
40318	991	25	be	be	VB
40318	991	26	strictly	strictly	RB
40318	991	27	under	under	IN
40318	991	28	his	-PRON-	PRP$
40318	991	29	control	control	NN
40318	991	30	.	.	.
40318	992	1	The	the	DT
40318	992	2	fat	fat	JJ
40318	992	3	tester	tester	NN
40318	992	4	and	and	CC
40318	992	5	the	the	DT
40318	992	6	separator	separator	NN
40318	992	7	make	make	VBP
40318	992	8	this	this	DT
40318	992	9	clearly	clearly	RB
40318	992	10	possible	possible	JJ
40318	992	11	.	.	.
40318	993	1	He	-PRON-	PRP
40318	993	2	can	can	MD
40318	993	3	go	go	VB
40318	993	4	further	further	RB
40318	993	5	.	.	.
40318	994	1	Milk	milk	NN
40318	994	2	from	from	IN
40318	994	3	particular	particular	JJ
40318	994	4	herds	herd	NNS
40318	994	5	whose	whose	WP$
40318	994	6	quality	quality	NN
40318	994	7	is	be	VBZ
40318	994	8	a	a	DT
40318	994	9	matter	matter	NN
40318	994	10	of	of	IN
40318	994	11	record	record	NN
40318	994	12	from	from	IN
40318	994	13	the	the	DT
40318	994	14	routine	routine	JJ
40318	994	15	test	test	NN
40318	994	16	of	of	IN
40318	994	17	each	each	DT
40318	994	18	patron	patron	NN
40318	994	19	's	's	POS
40318	994	20	milk	milk	NN
40318	994	21	may	may	MD
40318	994	22	be	be	VB
40318	994	23	selected	select	VBN
40318	994	24	and	and	CC
40318	994	25	brought	bring	VBN
40318	994	26	together	together	RB
40318	994	27	for	for	IN
40318	994	28	the	the	DT
40318	994	29	manufacturer	manufacturer	NN
40318	994	30	of	of	IN
40318	994	31	cheese	cheese	NN
40318	994	32	of	of	IN
40318	994	33	special	special	JJ
40318	994	34	quality	quality	NN
40318	994	35	.	.	.
40318	995	1	Control	Control	NNP
40318	995	2	of	of	IN
40318	995	3	casein	casein	NNP
40318	995	4	or	or	CC
40318	995	5	lactose	lactose	NN
40318	995	6	,	,	,
40318	995	7	on	on	IN
40318	995	8	the	the	DT
40318	995	9	contrary	contrary	NN
40318	995	10	,	,	,
40318	995	11	is	be	VBZ
40318	995	12	not	not	RB
40318	995	13	nearly	nearly	RB
40318	995	14	so	so	RB
40318	995	15	practicable	practicable	JJ
40318	995	16	.	.	.
40318	996	1	The	the	DT
40318	996	2	purchase	purchase	NN
40318	996	3	of	of	IN
40318	996	4	milk	milk	NN
40318	996	5	on	on	IN
40318	996	6	the	the	DT
40318	996	7	fat	fat	JJ
40318	996	8	test	test	NN
40318	996	9	has	have	VBZ
40318	996	10	become	become	VBN
40318	996	11	so	so	RB
40318	996	12	well	well	RB
40318	996	13	established	establish	VBN
40318	996	14	in	in	IN
40318	996	15	most	most	JJS
40318	996	16	dairy	dairy	NN
40318	996	17	territories	territory	NNS
40318	996	18	,	,	,
40318	996	19	as	as	IN
40318	996	20	to	to	TO
40318	996	21	insure	insure	VB
40318	996	22	the	the	DT
40318	996	23	presence	presence	NN
40318	996	24	and	and	CC
40318	996	25	constant	constant	JJ
40318	996	26	use	use	NN
40318	996	27	of	of	IN
40318	996	28	the	the	DT
40318	996	29	tester	tester	NN
40318	996	30	.	.	.
40318	997	1	A	a	DT
40318	997	2	fat	fat	JJ
40318	997	3	test	test	NN
40318	997	4	of	of	IN
40318	997	5	the	the	DT
40318	997	6	mixed	mixed	JJ
40318	997	7	product	product	NN
40318	997	8	in	in	IN
40318	997	9	the	the	DT
40318	997	10	cheese	cheese	NN
40318	997	11	-	-	HYPH
40318	997	12	vat	vat	NN
40318	997	13	in	in	IN
40318	997	14	connection	connection	NN
40318	997	15	with	with	IN
40318	997	16	established	establish	VBN
40318	997	17	tables	table	NNS
40318	997	18	thus	thus	RB
40318	997	19	insures	insure	VBZ
40318	997	20	an	an	DT
40318	997	21	accurate	accurate	JJ
40318	997	22	knowledge	knowledge	NN
40318	997	23	of	of	IN
40318	997	24	the	the	DT
40318	997	25	materials	material	NNS
40318	997	26	which	which	WDT
40318	997	27	go	go	VBP
40318	997	28	into	into	IN
40318	997	29	each	each	DT
40318	997	30	day	day	NN
40318	997	31	's	's	POS
40318	997	32	cheese	cheese	NN
40318	997	33	.	.	.
40318	998	1	For	for	IN
40318	998	2	some	some	DT
40318	998	3	varieties	variety	NNS
40318	998	4	of	of	IN
40318	998	5	cheese	cheese	NN
40318	998	6	,	,	,
40318	998	7	whole	whole	JJ
40318	998	8	milk	milk	NN
40318	998	9	should	should	MD
40318	998	10	always	always	RB
40318	998	11	be	be	VB
40318	998	12	used	use	VBN
40318	998	13	.	.	.
40318	999	1	For	for	IN
40318	999	2	other	other	JJ
40318	999	3	varieties	variety	NNS
40318	999	4	,	,	,
40318	999	5	the	the	DT
40318	999	6	addition	addition	NN
40318	999	7	or	or	CC
40318	999	8	removal	removal	NN
40318	999	9	of	of	IN
40318	999	10	fat	fat	NN
40318	999	11	is	be	VBZ
40318	999	12	regularly	regularly	RB
40318	999	13	recognized	recognize	VBN
40318	999	14	as	as	IN
40318	999	15	part	part	NN
40318	999	16	of	of	IN
40318	999	17	the	the	DT
40318	999	18	making	making	NN
40318	999	19	process	process	NN
40318	999	20	.	.	.
40318	1000	1	The	the	DT
40318	1000	2	presence	presence	NN
40318	1000	3	of	of	IN
40318	1000	4	added	add	VBN
40318	1000	5	fat	fat	NN
40318	1000	6	or	or	CC
40318	1000	7	the	the	DT
40318	1000	8	removal	removal	NN
40318	1000	9	of	of	IN
40318	1000	10	fat	fat	NN
40318	1000	11	affects	affect	VBZ
40318	1000	12	the	the	DT
40318	1000	13	texture	texture	NN
40318	1000	14	of	of	IN
40318	1000	15	the	the	DT
40318	1000	16	product	product	NN
40318	1000	17	and	and	CC
40318	1000	18	the	the	DT
40318	1000	19	details	detail	NNS
40318	1000	20	of	of	IN
40318	1000	21	the	the	DT
40318	1000	22	process	process	NN
40318	1000	23	of	of	IN
40318	1000	24	making	make	VBG
40318	1000	25	.	.	.
40318	1001	1	+78	+78	NFP
40318	1001	2	.	.	.
40318	1002	1	Cheese	Cheese	NNP
40318	1002	2	color.+--An	color.+--An	NNP
40318	1002	3	alkaline	alkaline	NN
40318	1002	4	solution	solution	NN
40318	1002	5	of	of	IN
40318	1002	6	annatto	annatto	NNP
40318	1002	7	is	be	VBZ
40318	1002	8	usually	usually	RB
40318	1002	9	used	use	VBN
40318	1002	10	as	as	IN
40318	1002	11	a	a	DT
40318	1002	12	cheese	cheese	NN
40318	1002	13	color	color	NN
40318	1002	14	.	.	.
40318	1003	1	This	this	DT
40318	1003	2	colors	color	NNS
40318	1003	3	both	both	DT
40318	1003	4	casein	casein	NNP
40318	1003	5	and	and	CC
40318	1003	6	fat	fat	NN
40318	1003	7	in	in	IN
40318	1003	8	contrast	contrast	NN
40318	1003	9	to	to	TO
40318	1003	10	butter	butter	NN
40318	1003	11	color	color	NN
40318	1003	12	which	which	WDT
40318	1003	13	is	be	VBZ
40318	1003	14	an	an	DT
40318	1003	15	oil	oil	NN
40318	1003	16	solution	solution	NN
40318	1003	17	of	of	IN
40318	1003	18	the	the	DT
40318	1003	19	dye	dye	NN
40318	1003	20	and	and	CC
40318	1003	21	mixes	mix	VBZ
40318	1003	22	only	only	RB
40318	1003	23	with	with	IN
40318	1003	24	the	the	DT
40318	1003	25	fat	fat	NN
40318	1003	26	.	.	.
40318	1004	1	Cheese	cheese	JJ
40318	1004	2	color	color	NN
40318	1004	3	is	be	VBZ
40318	1004	4	added	add	VBN
40318	1004	5	to	to	IN
40318	1004	6	the	the	DT
40318	1004	7	milk	milk	NN
40318	1004	8	in	in	IN
40318	1004	9	making	make	VBG
40318	1004	10	some	some	DT
40318	1004	11	varieties	variety	NNS
40318	1004	12	of	of	IN
40318	1004	13	cheese	cheese	NN
40318	1004	14	,	,	,
40318	1004	15	and	and	CC
40318	1004	16	not	not	RB
40318	1004	17	for	for	IN
40318	1004	18	others	other	NNS
40318	1004	19	.	.	.
40318	1005	1	When	when	WRB
40318	1005	2	lactic	lactic	JJ
40318	1005	3	starter	starter	NN
40318	1005	4	is	be	VBZ
40318	1005	5	used	use	VBN
40318	1005	6	,	,	,
40318	1005	7	the	the	DT
40318	1005	8	color	color	NN
40318	1005	9	should	should	MD
40318	1005	10	be	be	VB
40318	1005	11	added	add	VBN
40318	1005	12	after	after	IN
40318	1005	13	the	the	DT
40318	1005	14	starter	starter	NN
40318	1005	15	and	and	CC
40318	1005	16	just	just	RB
40318	1005	17	before	before	IN
40318	1005	18	the	the	DT
40318	1005	19	addition	addition	NN
40318	1005	20	of	of	IN
40318	1005	21	the	the	DT
40318	1005	22	rennet	rennet	NN
40318	1005	23	.	.	.
40318	1006	1	The	the	DT
40318	1006	2	amount	amount	NN
40318	1006	3	is	be	VBZ
40318	1006	4	determined	determine	VBN
40318	1006	5	by	by	IN
40318	1006	6	the	the	DT
40318	1006	7	color	color	NN
40318	1006	8	desired	desire	VBN
40318	1006	9	in	in	IN
40318	1006	10	the	the	DT
40318	1006	11	cheese	cheese	NN
40318	1006	12	.	.	.
40318	1007	1	The	the	DT
40318	1007	2	usual	usual	JJ
40318	1007	3	amount	amount	NN
40318	1007	4	varies	vary	VBZ
40318	1007	5	from	from	IN
40318	1007	6	one	one	CD
40318	1007	7	to	to	IN
40318	1007	8	four	four	CD
40318	1007	9	ounces	ounce	NNS
40318	1007	10	to	to	IN
40318	1007	11	each	each	DT
40318	1007	12	thousand	thousand	CD
40318	1007	13	pounds	pound	NNS
40318	1007	14	of	of	IN
40318	1007	15	milk	milk	NN
40318	1007	16	.	.	.
40318	1008	1	Before	before	IN
40318	1008	2	adding	add	VBG
40318	1008	3	,	,	,
40318	1008	4	the	the	DT
40318	1008	5	color	color	NN
40318	1008	6	should	should	MD
40318	1008	7	be	be	VB
40318	1008	8	diluted	dilute	VBN
40318	1008	9	in	in	IN
40318	1008	10	either	either	DT
40318	1008	11	milk	milk	NN
40318	1008	12	or	or	CC
40318	1008	13	water	water	NN
40318	1008	14	,	,	,
40318	1008	15	preferably	preferably	RB
40318	1008	16	water	water	NN
40318	1008	17	.	.	.
40318	1009	1	It	-PRON-	PRP
40318	1009	2	should	should	MD
40318	1009	3	then	then	RB
40318	1009	4	be	be	VB
40318	1009	5	mixed	mix	VBN
40318	1009	6	thoroughly	thoroughly	RB
40318	1009	7	with	with	IN
40318	1009	8	the	the	DT
40318	1009	9	milk	milk	NN
40318	1009	10	.	.	.
40318	1010	1	+79	+79	NFP
40318	1010	2	.	.	.
40318	1011	1	The	the	DT
40318	1011	2	acidity	acidity	NN
40318	1011	3	factor.+--Milk	factor.+--milk	NN
40318	1011	4	as	as	IN
40318	1011	5	drawn	drawn	NNP
40318	1011	6	shows	show	VBZ
40318	1011	7	a	a	DT
40318	1011	8	measurable	measurable	JJ
40318	1011	9	acidity	acidity	NN
40318	1011	10	when	when	WRB
40318	1011	11	titrated	titrate	VBN
40318	1011	12	to	to	TO
40318	1011	13	phenolphthalein	phenolphthalein	VB
40318	1011	14	with	with	IN
40318	1011	15	normal	normal	JJ
40318	1011	16	sodium	sodium	NN
40318	1011	17	hydroxide	hydroxide	NN
40318	1011	18	.	.	.
40318	1012	1	This	this	DT
40318	1012	2	figure	figure	NN
40318	1012	3	varies	vary	VBZ
40318	1012	4	with	with	IN
40318	1012	5	the	the	DT
40318	1012	6	composition	composition	NN
40318	1012	7	of	of	IN
40318	1012	8	milk	milk	NN
40318	1012	9	.	.	.
40318	1013	1	Casein	Casein	NNP
40318	1013	2	itself	-PRON-	PRP
40318	1013	3	gives	give	VBZ
40318	1013	4	a	a	DT
40318	1013	5	weakly	weakly	JJ
40318	1013	6	acid	acid	JJ
40318	1013	7	reaction	reaction	NN
40318	1013	8	with	with	IN
40318	1013	9	this	this	DT
40318	1013	10	indicator	indicator	NN
40318	1013	11	.	.	.
40318	1014	1	Calculated	calculate	VBN
40318	1014	2	as	as	IN
40318	1014	3	lactic	lactic	JJ
40318	1014	4	acid	acid	NN
40318	1014	5	,	,	,
40318	1014	6	this	this	DT
40318	1014	7	initial	initial	JJ
40318	1014	8	acidity	acidity	NN
40318	1014	9	varies	vary	VBZ
40318	1014	10	within	within	IN
40318	1014	11	fairly	fairly	RB
40318	1014	12	wide	wide	JJ
40318	1014	13	limits	limit	NNS
40318	1014	14	,	,	,
40318	1014	15	records	record	NNS
40318	1014	16	being	be	VBG
40318	1014	17	found	find	VBN
40318	1014	18	from	from	IN
40318	1014	19	0.12	0.12	CD
40318	1014	20	to	to	IN
40318	1014	21	0.21	0.21	CD
40318	1014	22	of	of	IN
40318	1014	23	one	one	CD
40318	1014	24	per	per	IN
40318	1014	25	cent	cent	NN
40318	1014	26	or	or	CC
40318	1014	27	even	even	RB
40318	1014	28	more	more	RBR
40318	1014	29	widely	widely	RB
40318	1014	30	apart	apart	RB
40318	1014	31	.	.	.
40318	1015	1	Commonly	commonly	RB
40318	1015	2	,	,	,
40318	1015	3	however	however	RB
40318	1015	4	,	,	,
40318	1015	5	such	such	JJ
40318	1015	6	titration	titration	NN
40318	1015	7	shows	show	VBZ
40318	1015	8	0.14	0.14	CD
40318	1015	9	to	to	IN
40318	1015	10	0.17	0.17	CD
40318	1015	11	per	per	NN
40318	1015	12	cent	cent	NN
40318	1015	13	.	.	.
40318	1016	1	Some	some	DT
40318	1016	2	forms	form	NNS
40318	1016	3	of	of	IN
40318	1016	4	cheese	cheese	NN
40318	1016	5	(	(	-LRB-
40318	1016	6	Limburger	Limburger	NNP
40318	1016	7	,	,	,
40318	1016	8	Swiss	Swiss	NNP
40318	1016	9	,	,	,
40318	1016	10	Brie	Brie	NNP
40318	1016	11	)	)	-RRB-
40318	1016	12	are	be	VBP
40318	1016	13	made	make	VBN
40318	1016	14	from	from	IN
40318	1016	15	absolutely	absolutely	RB
40318	1016	16	fresh	fresh	JJ
40318	1016	17	milk	milk	NN
40318	1016	18	.	.	.
40318	1017	1	Acidity	acidity	NN
40318	1017	2	from	from	IN
40318	1017	3	bacterial	bacterial	JJ
40318	1017	4	activity	activity	NN
40318	1017	5	is	be	VBZ
40318	1017	6	important	important	JJ
40318	1017	7	as	as	IN
40318	1017	8	a	a	DT
40318	1017	9	factor	factor	NN
40318	1017	10	in	in	IN
40318	1017	11	the	the	DT
40318	1017	12	making	making	NN
40318	1017	13	of	of	IN
40318	1017	14	most	most	JJS
40318	1017	15	types	type	NNS
40318	1017	16	of	of	IN
40318	1017	17	cheese	cheese	NN
40318	1017	18	and	and	CC
40318	1017	19	probably	probably	RB
40318	1017	20	in	in	IN
40318	1017	21	the	the	DT
40318	1017	22	ripening	ripening	NN
40318	1017	23	of	of	IN
40318	1017	24	all	all	DT
40318	1017	25	types	type	NNS
40318	1017	26	.	.	.
40318	1018	1	Increasing	increase	VBG
40318	1018	2	the	the	DT
40318	1018	3	acidity	acidity	NN
40318	1018	4	of	of	IN
40318	1018	5	the	the	DT
40318	1018	6	milk	milk	NN
40318	1018	7	hastens	hasten	VBZ
40318	1018	8	rennet	rennet	NN
40318	1018	9	action	action	NN
40318	1018	10	and	and	CC
40318	1018	11	within	within	IN
40318	1018	12	limits	limit	NNS
40318	1018	13	produces	produce	VBZ
40318	1018	14	increased	increase	VBN
40318	1018	15	firmness	firmness	RB
40318	1018	16	of	of	IN
40318	1018	17	the	the	DT
40318	1018	18	curd	curd	NN
40318	1018	19	.	.	.
40318	1019	1	If	if	IN
40318	1019	2	carried	carry	VBN
40318	1019	3	too	too	RB
40318	1019	4	high	high	JJ
40318	1019	5	,	,	,
40318	1019	6	acidity	acidity	NN
40318	1019	7	causes	cause	VBZ
40318	1019	8	a	a	DT
40318	1019	9	grainy	grainy	JJ
40318	1019	10	or	or	CC
40318	1019	11	sandy	sandy	JJ
40318	1019	12	curd	curd	NN
40318	1019	13	.	.	.
40318	1020	1	Normally	normally	RB
40318	1020	2	fresh	fresh	JJ
40318	1020	3	milk	milk	NN
40318	1020	4	is	be	VBZ
40318	1020	5	sufficiently	sufficiently	RB
40318	1020	6	acid	acid	NN
40318	1020	7	in	in	IN
40318	1020	8	reaction	reaction	NN
40318	1020	9	when	when	WRB
40318	1020	10	tested	test	VBN
40318	1020	11	to	to	TO
40318	1020	12	phenolphthalein	phenolphthalein	VB
40318	1020	13	to	to	TO
40318	1020	14	permit	permit	VB
40318	1020	15	rennet	rennet	NN
40318	1020	16	to	to	TO
40318	1020	17	act	act	VB
40318	1020	18	,	,	,
40318	1020	19	but	but	CC
40318	1020	20	the	the	DT
40318	1020	21	rate	rate	NN
40318	1020	22	of	of	IN
40318	1020	23	action	action	NN
40318	1020	24	increases	increase	VBZ
40318	1020	25	rapidly	rapidly	RB
40318	1020	26	with	with	IN
40318	1020	27	the	the	DT
40318	1020	28	development	development	NN
40318	1020	29	of	of	IN
40318	1020	30	acid	acid	NN
40318	1020	31	.	.	.
40318	1021	1	Increase	increase	NN
40318	1021	2	of	of	IN
40318	1021	3	acidity	acidity	NN
40318	1021	4	may	may	MD
40318	1021	5	be	be	VB
40318	1021	6	accomplished	accomplish	VBN
40318	1021	7	:	:	:
40318	1021	8	(	(	-LRB-
40318	1021	9	_	_	NNP
40318	1021	10	a	a	DT
40318	1021	11	_	_	NNP
40318	1021	12	)	)	-RRB-
40318	1021	13	by	by	IN
40318	1021	14	the	the	DT
40318	1021	15	addition	addition	NN
40318	1021	16	of	of	IN
40318	1021	17	acid	acid	NN
40318	1021	18	as	as	IN
40318	1021	19	has	have	VBZ
40318	1021	20	been	be	VBN
40318	1021	21	done	do	VBN
40318	1021	22	by	by	IN
40318	1021	23	Sammis[25	sammis[25	CD
40318	1021	24	]	]	-RRB-
40318	1021	25	and	and	CC
40318	1021	26	Bruhn	Bruhn	NNP
40318	1021	27	in	in	IN
40318	1021	28	pasteurized	pasteurized	JJ
40318	1021	29	milk	milk	NN
40318	1021	30	for	for	IN
40318	1021	31	Cheddar	Cheddar	NNP
40318	1021	32	cheese	cheese	NN
40318	1021	33	;	;	:
40318	1021	34	or	or	CC
40318	1021	35	(	(	-LRB-
40318	1021	36	_	_	NNP
40318	1021	37	b	b	NNP
40318	1021	38	_	_	NNP
40318	1021	39	)	)	-RRB-
40318	1021	40	by	by	IN
40318	1021	41	the	the	DT
40318	1021	42	development	development	NN
40318	1021	43	of	of	IN
40318	1021	44	acid	acid	NN
40318	1021	45	through	through	IN
40318	1021	46	the	the	DT
40318	1021	47	activity	activity	NN
40318	1021	48	of	of	IN
40318	1021	49	lactic	lactic	JJ
40318	1021	50	organisms	organism	NNS
40318	1021	51	,	,	,
40318	1021	52	which	which	WDT
40318	1021	53	is	be	VBZ
40318	1021	54	the	the	DT
40318	1021	55	usual	usual	JJ
40318	1021	56	way	way	NN
40318	1021	57	.	.	.
40318	1022	1	For	for	IN
40318	1022	2	renneting	rennete	VBG
40318	1022	3	,	,	,
40318	1022	4	the	the	DT
40318	1022	5	acidity	acidity	NN
40318	1022	6	necessary	necessary	JJ
40318	1022	7	for	for	IN
40318	1022	8	particular	particular	JJ
40318	1022	9	cheeses	cheese	NNS
40318	1022	10	runs	run	VBZ
40318	1022	11	from	from	IN
40318	1022	12	that	that	DT
40318	1022	13	of	of	IN
40318	1022	14	absolutely	absolutely	RB
40318	1022	15	fresh	fresh	JJ
40318	1022	16	milk	milk	NN
40318	1022	17	still	still	RB
40318	1022	18	warm	warm	JJ
40318	1022	19	(	(	-LRB-
40318	1022	20	as	as	IN
40318	1022	21	in	in	IN
40318	1022	22	French	french	JJ
40318	1022	23	Brie	Brie	NNP
40318	1022	24	,	,	,
40318	1022	25	Limburger	Limburger	NNP
40318	1022	26	,	,	,
40318	1022	27	Swiss	Swiss	NNP
40318	1022	28	,	,	,
40318	1022	29	Gorgonzola	Gorgonzola	NNP
40318	1022	30	)	)	-RRB-
40318	1022	31	through	through	IN
40318	1022	32	series	series	NN
40318	1022	33	calling	call	VBG
40318	1022	34	for	for	IN
40318	1022	35	increase	increase	NN
40318	1022	36	of	of	IN
40318	1022	37	acidity	acidity	NN
40318	1022	38	,	,	,
40318	1022	39	hundredth	hundredth	JJ
40318	1022	40	by	by	IN
40318	1022	41	hundredth	hundredth	JJ
40318	1022	42	per	per	IN
40318	1022	43	cent	cent	NN
40318	1022	44	calculated	calculate	VBN
40318	1022	45	as	as	IN
40318	1022	46	lactic	lactic	JJ
40318	1022	47	acid	acid	NN
40318	1022	48	.	.	.
40318	1023	1	This	this	DT
40318	1023	2	ranges	range	VBZ
40318	1023	3	from	from	IN
40318	1023	4	0.17	0.17	CD
40318	1023	5	to	to	IN
40318	1023	6	0.20	0.20	CD
40318	1023	7	per	per	IN
40318	1023	8	cent	cent	NN
40318	1023	9	as	as	IN
40318	1023	10	is	be	VBZ
40318	1023	11	variously	variously	RB
40318	1023	12	used	use	VBN
40318	1023	13	in	in	IN
40318	1023	14	American	american	JJ
40318	1023	15	factory	factory	NN
40318	1023	16	Cheddar	Cheddar	NNP
40318	1023	17	to	to	IN
40318	1023	18	about	about	RB
40318	1023	19	0.25	0.25	CD
40318	1023	20	to	to	TO
40318	1023	21	0.28	0.28	CD
40318	1023	22	per	per	IN
40318	1023	23	cent	cent	NN
40318	1023	24	as	as	IN
40318	1023	25	obtained	obtain	VBN
40318	1023	26	by	by	IN
40318	1023	27	adding	add	VBG
40318	1023	28	acid	acid	NN
40318	1023	29	in	in	IN
40318	1023	30	Sammis	Sammis	NNP
40318	1023	31	'	'	POS
40318	1023	32	method	method	NN
40318	1023	33	.	.	.
40318	1024	1	This	this	DT
40318	1024	2	method	method	NN
40318	1024	3	is	be	VBZ
40318	1024	4	discussed	discuss	VBN
40318	1024	5	under	under	IN
40318	1024	6	the	the	DT
40318	1024	7	heading	heading	NN
40318	1024	8	"	"	``
40318	1024	9	Cheddar	Cheddar	NNP
40318	1024	10	Cheese	Cheese	NNP
40318	1024	11	from	from	IN
40318	1024	12	Pasteurized	Pasteurized	NNP
40318	1024	13	Milk	Milk	NNP
40318	1024	14	"	"	''
40318	1024	15	(	(	-LRB-
40318	1024	16	p.	p.	NN
40318	1024	17	229	229	CD
40318	1024	18	)	)	-RRB-
40318	1024	19	since	since	IN
40318	1024	20	it	-PRON-	PRP
40318	1024	21	requires	require	VBZ
40318	1024	22	special	special	JJ
40318	1024	23	apparatus	apparatus	NN
40318	1024	24	and	and	CC
40318	1024	25	has	have	VBZ
40318	1024	26	not	not	RB
40318	1024	27	thus	thus	RB
40318	1024	28	far	far	RB
40318	1024	29	been	be	VBN
40318	1024	30	used	use	VBN
40318	1024	31	with	with	IN
40318	1024	32	other	other	JJ
40318	1024	33	types	type	NNS
40318	1024	34	of	of	IN
40318	1024	35	cheese	cheese	NN
40318	1024	36	.	.	.
40318	1025	1	For	for	IN
40318	1025	2	the	the	DT
40318	1025	3	development	development	NN
40318	1025	4	of	of	IN
40318	1025	5	acidity	acidity	NN
40318	1025	6	by	by	IN
40318	1025	7	the	the	DT
40318	1025	8	action	action	NN
40318	1025	9	of	of	IN
40318	1025	10	bacteria	bacteria	NNS
40318	1025	11	,	,	,
40318	1025	12	lactic	lactic	JJ
40318	1025	13	starter	starter	NN
40318	1025	14	is	be	VBZ
40318	1025	15	almost	almost	RB
40318	1025	16	universally	universally	RB
40318	1025	17	used	use	VBN
40318	1025	18	.	.	.
40318	1026	1	This	this	DT
40318	1026	2	may	may	MD
40318	1026	3	be	be	VB
40318	1026	4	added	add	VBN
40318	1026	5	in	in	IN
40318	1026	6	very	very	RB
40318	1026	7	small	small	JJ
40318	1026	8	quantities	quantity	NNS
40318	1026	9	and	and	CC
40318	1026	10	the	the	DT
40318	1026	11	acidity	acidity	NN
40318	1026	12	secured	secure	VBN
40318	1026	13	by	by	IN
40318	1026	14	closely	closely	RB
40318	1026	15	watching	watch	VBG
40318	1026	16	its	-PRON-	PRP$
40318	1026	17	development	development	NN
40318	1026	18	or	or	CC
40318	1026	19	by	by	IN
40318	1026	20	adding	add	VBG
40318	1026	21	starter	starter	NN
40318	1026	22	in	in	IN
40318	1026	23	amount	amount	NN
40318	1026	24	sufficient	sufficient	JJ
40318	1026	25	to	to	TO
40318	1026	26	obtain	obtain	VB
40318	1026	27	the	the	DT
40318	1026	28	required	require	VBN
40318	1026	29	acidity	acidity	NN
40318	1026	30	at	at	IN
40318	1026	31	once	once	RB
40318	1026	32	.	.	.
40318	1027	1	In	in	IN
40318	1027	2	either	either	DT
40318	1027	3	case	case	NN
40318	1027	4	,	,	,
40318	1027	5	the	the	DT
40318	1027	6	cheese	cheese	NN
40318	1027	7	-	-	HYPH
40318	1027	8	maker	maker	NN
40318	1027	9	needs	need	VBZ
40318	1027	10	to	to	TO
40318	1027	11	know	know	VB
40318	1027	12	the	the	DT
40318	1027	13	rate	rate	NN
40318	1027	14	of	of	IN
40318	1027	15	action	action	NN
40318	1027	16	of	of	IN
40318	1027	17	the	the	DT
40318	1027	18	culture	culture	NN
40318	1027	19	to	to	TO
40318	1027	20	insure	insure	VB
40318	1027	21	the	the	DT
40318	1027	22	proper	proper	JJ
40318	1027	23	control	control	NN
40318	1027	24	of	of	IN
40318	1027	25	the	the	DT
40318	1027	26	process	process	NN
40318	1027	27	.	.	.
40318	1028	1	The	the	DT
40318	1028	2	amount	amount	NN
40318	1028	3	of	of	IN
40318	1028	4	acid	acid	NN
40318	1028	5	already	already	RB
40318	1028	6	present	present	JJ
40318	1028	7	when	when	WRB
40318	1028	8	the	the	DT
40318	1028	9	rennet	rennet	NN
40318	1028	10	is	be	VBZ
40318	1028	11	added	add	VBN
40318	1028	12	affects	affect	NNS
40318	1028	13	not	not	RB
40318	1028	14	only	only	RB
40318	1028	15	the	the	DT
40318	1028	16	texture	texture	NN
40318	1028	17	of	of	IN
40318	1028	18	the	the	DT
40318	1028	19	curd	curd	NN
40318	1028	20	as	as	IN
40318	1028	21	first	first	RB
40318	1028	22	found	find	VBN
40318	1028	23	,	,	,
40318	1028	24	but	but	CC
40318	1028	25	within	within	IN
40318	1028	26	limits	limit	NNS
40318	1028	27	indicates	indicate	VBZ
40318	1028	28	also	also	RB
40318	1028	29	the	the	DT
40318	1028	30	rate	rate	NN
40318	1028	31	at	at	IN
40318	1028	32	which	which	WDT
40318	1028	33	further	further	JJ
40318	1028	34	acidity	acidity	NN
40318	1028	35	may	may	MD
40318	1028	36	be	be	VB
40318	1028	37	expected	expect	VBN
40318	1028	38	to	to	TO
40318	1028	39	develop	develop	VB
40318	1028	40	.	.	.
40318	1029	1	A	a	DT
40318	1029	2	series	series	NN
40318	1029	3	of	of	IN
40318	1029	4	experiments	experiment	NNS
40318	1029	5	in	in	IN
40318	1029	6	making	make	VBG
40318	1029	7	Roquefort	Roquefort	NNP
40318	1029	8	were	be	VBD
40318	1029	9	tabulated	tabulate	VBN
40318	1029	10	to	to	TO
40318	1029	11	show	show	VB
40318	1029	12	the	the	DT
40318	1029	13	rate	rate	NN
40318	1029	14	of	of	IN
40318	1029	15	acidification	acidification	NN
40318	1029	16	from	from	IN
40318	1029	17	various	various	JJ
40318	1029	18	initial	initial	JJ
40318	1029	19	points	point	NNS
40318	1029	20	.	.	.
40318	1030	1	In	in	IN
40318	1030	2	the	the	DT
40318	1030	3	graphs	graphs	NN
40318	1030	4	(	(	-LRB-
40318	1030	5	Fig	fig	NN
40318	1030	6	.	.	.
40318	1031	1	8)	8)	CD
40318	1031	2	the	the	DT
40318	1031	3	curves	curve	NNS
40318	1031	4	for	for	IN
40318	1031	5	acid	acid	JJ
40318	1031	6	development	development	NN
40318	1031	7	are	be	VBP
40318	1031	8	parallel	parallel	JJ
40318	1031	9	after	after	IN
40318	1031	10	the	the	DT
40318	1031	11	determination	determination	NN
40318	1031	12	reaches	reach	VBZ
40318	1031	13	0.30	0.30	CD
40318	1031	14	per	per	IN
40318	1031	15	cent	cent	NN
40318	1031	16	.	.	.
40318	1032	1	These	these	DT
40318	1032	2	experiments	experiment	NNS
40318	1032	3	were	be	VBD
40318	1032	4	made	make	VBN
40318	1032	5	at	at	IN
40318	1032	6	a	a	DT
40318	1032	7	temperature	temperature	NN
40318	1032	8	80	80	CD
40318	1032	9	°	°	NNS
40318	1032	10	to	to	IN
40318	1032	11	84	84	CD
40318	1032	12	°	°	,
40318	1032	13	F.	F.	NNP
40318	1032	14	Milk	Milk	NNP
40318	1032	15	at	at	IN
40318	1032	16	the	the	DT
40318	1032	17	lowest	low	JJS
40318	1032	18	acidities	acidity	NNS
40318	1032	19	tried	try	VBD
40318	1032	20	developed	develop	VBN
40318	1032	21	titratable	titratable	JJ
40318	1032	22	acid	acid	NN
40318	1032	23	very	very	RB
40318	1032	24	slowly	slowly	RB
40318	1032	25	.	.	.
40318	1033	1	A	a	DT
40318	1033	2	period	period	NN
40318	1033	3	of	of	IN
40318	1033	4	several	several	JJ
40318	1033	5	hours	hour	NNS
40318	1033	6	was	be	VBD
40318	1033	7	required	require	VBN
40318	1033	8	to	to	TO
40318	1033	9	produce	produce	VB
40318	1033	10	sufficient	sufficient	JJ
40318	1033	11	acid	acid	NN
40318	1033	12	to	to	TO
40318	1033	13	affect	affect	VB
40318	1033	14	the	the	DT
40318	1033	15	curd	curd	NN
40318	1033	16	texture	texture	NN
40318	1033	17	.	.	.
40318	1034	1	When	when	WRB
40318	1034	2	the	the	DT
40318	1034	3	acid	acid	NN
40318	1034	4	reached	reach	VBD
40318	1034	5	0.25	0.25	CD
40318	1034	6	per	per	IN
40318	1034	7	cent	cent	NN
40318	1034	8	by	by	IN
40318	1034	9	titration	titration	NN
40318	1034	10	,	,	,
40318	1034	11	the	the	DT
40318	1034	12	further	further	JJ
40318	1034	13	rise	rise	NN
40318	1034	14	was	be	VBD
40318	1034	15	rapid	rapid	JJ
40318	1034	16	and	and	CC
40318	1034	17	all	all	PDT
40318	1034	18	the	the	DT
40318	1034	19	lines	line	NNS
40318	1034	20	became	become	VBD
40318	1034	21	almost	almost	RB
40318	1034	22	straight	straight	JJ
40318	1034	23	and	and	CC
40318	1034	24	parallel	parallel	JJ
40318	1034	25	after	after	IN
40318	1034	26	the	the	DT
40318	1034	27	titration	titration	NN
40318	1034	28	reached	reach	VBD
40318	1034	29	0.30	0.30	CD
40318	1034	30	per	per	IN
40318	1034	31	cent	cent	NN
40318	1034	32	.	.	.
40318	1035	1	If	if	IN
40318	1035	2	this	this	DT
40318	1035	3	rapid	rapid	JJ
40318	1035	4	souring	souring	NN
40318	1035	5	occurred	occur	VBD
40318	1035	6	after	after	IN
40318	1035	7	the	the	DT
40318	1035	8	completion	completion	NN
40318	1035	9	of	of	IN
40318	1035	10	the	the	DT
40318	1035	11	cheese	cheese	NN
40318	1035	12	-	-	HYPH
40318	1035	13	making	make	VBG
40318	1035	14	process	process	NN
40318	1035	15	,	,	,
40318	1035	16	the	the	DT
40318	1035	17	texture	texture	NN
40318	1035	18	of	of	IN
40318	1035	19	the	the	DT
40318	1035	20	experimental	experimental	JJ
40318	1035	21	cheese	cheese	NN
40318	1035	22	was	be	VBD
40318	1035	23	not	not	RB
40318	1035	24	measurably	measurably	RB
40318	1035	25	affected	affect	VBN
40318	1035	26	.	.	.
40318	1036	1	In	in	IN
40318	1036	2	those	those	DT
40318	1036	3	cases	case	NNS
40318	1036	4	,	,	,
40318	1036	5	however	however	RB
40318	1036	6	,	,	,
40318	1036	7	in	in	IN
40318	1036	8	which	which	WDT
40318	1036	9	0.30	0.30	CD
40318	1036	10	per	per	IN
40318	1036	11	cent	cent	NN
40318	1036	12	was	be	VBD
40318	1036	13	reached	reach	VBN
40318	1036	14	before	before	IN
40318	1036	15	the	the	DT
40318	1036	16	cheese	cheese	NN
40318	1036	17	reached	reach	VBD
40318	1036	18	its	-PRON-	PRP$
40318	1036	19	final	final	JJ
40318	1036	20	form	form	NN
40318	1036	21	in	in	IN
40318	1036	22	the	the	DT
40318	1036	23	hoop	hoop	NN
40318	1036	24	,	,	,
40318	1036	25	the	the	DT
40318	1036	26	texture	texture	NN
40318	1036	27	of	of	IN
40318	1036	28	the	the	DT
40318	1036	29	ripened	ripen	VBN
40318	1036	30	cheese	cheese	NN
40318	1036	31	was	be	VBD
40318	1036	32	entirely	entirely	RB
40318	1036	33	different	different	JJ
40318	1036	34	from	from	IN
40318	1036	35	that	that	DT
40318	1036	36	desired	desire	VBN
40318	1036	37	for	for	IN
40318	1036	38	this	this	DT
40318	1036	39	variety	variety	NN
40318	1036	40	under	under	IN
40318	1036	41	experiment	experiment	NN
40318	1036	42	.	.	.
40318	1037	1	These	these	DT
40318	1037	2	curves	curve	NNS
40318	1037	3	apply	apply	VBP
40318	1037	4	directly	directly	RB
40318	1037	5	to	to	IN
40318	1037	6	but	but	CC
40318	1037	7	one	one	CD
40318	1037	8	cheese	cheese	NN
40318	1037	9	process	process	NN
40318	1037	10	in	in	IN
40318	1037	11	which	which	WDT
40318	1037	12	a	a	DT
40318	1037	13	particular	particular	JJ
40318	1037	14	combination	combination	NN
40318	1037	15	of	of	IN
40318	1037	16	acidity	acidity	NN
40318	1037	17	,	,	,
40318	1037	18	rennet	rennet	NN
40318	1037	19	and	and	CC
40318	1037	20	time	time	NN
40318	1037	21	is	be	VBZ
40318	1037	22	used	use	VBN
40318	1037	23	to	to	TO
40318	1037	24	obtain	obtain	VB
40318	1037	25	a	a	DT
40318	1037	26	very	very	RB
40318	1037	27	delicately	delicately	RB
40318	1037	28	balanced	balanced	JJ
40318	1037	29	result	result	NN
40318	1037	30	.	.	.
40318	1038	1	In	in	IN
40318	1038	2	other	other	JJ
40318	1038	3	varieties	variety	NNS
40318	1038	4	it	-PRON-	PRP
40318	1038	5	is	be	VBZ
40318	1038	6	equally	equally	RB
40318	1038	7	important	important	JJ
40318	1038	8	to	to	TO
40318	1038	9	obtain	obtain	VB
40318	1038	10	exactly	exactly	RB
40318	1038	11	the	the	DT
40318	1038	12	adjustment	adjustment	NN
40318	1038	13	of	of	IN
40318	1038	14	these	these	DT
40318	1038	15	factors	factor	NNS
40318	1038	16	which	which	WDT
40318	1038	17	will	will	MD
40318	1038	18	bring	bring	VB
40318	1038	19	the	the	DT
40318	1038	20	desired	desire	VBN
40318	1038	21	result	result	NN
40318	1038	22	.	.	.
40318	1039	1	[	[	-LRB-
40318	1039	2	Illustration	illustration	NN
40318	1039	3	:	:	:
40318	1039	4	FIG	FIG	NNP
40318	1039	5	.	.	.
40318	1040	1	8.--The	8.--the	CD
40318	1040	2	acidification	acidification	NN
40318	1040	3	of	of	IN
40318	1040	4	Roquefort	Roquefort	NNP
40318	1040	5	cheese	cheese	NN
40318	1040	6	.	.	.
40318	1040	7	]	]	-RRB-
40318	1041	1	+80	+80	XX
40318	1041	2	.	.	.
40318	1042	1	Acidity	acidity	NN
40318	1042	2	of	of	IN
40318	1042	3	milk	milk	NN
40318	1042	4	when	when	WRB
40318	1042	5	received.+--If	received.+--If	NNP
40318	1042	6	proper	proper	JJ
40318	1042	7	care	care	NN
40318	1042	8	has	have	VBZ
40318	1042	9	been	be	VBN
40318	1042	10	taken	take	VBN
40318	1042	11	,	,	,
40318	1042	12	milk	milk	NN
40318	1042	13	should	should	MD
40318	1042	14	be	be	VB
40318	1042	15	delivered	deliver	VBN
40318	1042	16	to	to	IN
40318	1042	17	the	the	DT
40318	1042	18	factory	factory	NN
40318	1042	19	fresh	fresh	JJ
40318	1042	20	,	,	,
40318	1042	21	clean	clean	JJ
40318	1042	22	and	and	CC
40318	1042	23	without	without	IN
40318	1042	24	the	the	DT
40318	1042	25	development	development	NN
40318	1042	26	of	of	IN
40318	1042	27	acid	acid	NN
40318	1042	28	.	.	.
40318	1043	1	If	if	IN
40318	1043	2	the	the	DT
40318	1043	3	milk	milk	NN
40318	1043	4	has	have	VBZ
40318	1043	5	not	not	RB
40318	1043	6	been	be	VBN
40318	1043	7	handled	handle	VBN
40318	1043	8	properly	properly	RB
40318	1043	9	,	,	,
40318	1043	10	the	the	DT
40318	1043	11	early	early	JJ
40318	1043	12	stages	stage	NNS
40318	1043	13	of	of	IN
40318	1043	14	souring	souring	NN
40318	1043	15	or	or	CC
40318	1043	16	some	some	DT
40318	1043	17	other	other	JJ
40318	1043	18	unfavorable	unfavorable	JJ
40318	1043	19	fermentation	fermentation	NN
40318	1043	20	will	will	MD
40318	1043	21	have	have	VB
40318	1043	22	developed	develop	VBN
40318	1043	23	.	.	.
40318	1044	1	Such	such	JJ
40318	1044	2	milk	milk	NN
40318	1044	3	may	may	MD
40318	1044	4	develop	develop	VB
40318	1044	5	too	too	RB
40318	1044	6	much	much	JJ
40318	1044	7	acid	acid	NN
40318	1044	8	,	,	,
40318	1044	9	or	or	CC
40318	1044	10	gas	gas	NN
40318	1044	11	,	,	,
40318	1044	12	or	or	CC
40318	1044	13	any	any	DT
40318	1044	14	one	one	CD
40318	1044	15	of	of	IN
40318	1044	16	several	several	JJ
40318	1044	17	objectionable	objectionable	JJ
40318	1044	18	flavors	flavor	NNS
40318	1044	19	during	during	IN
40318	1044	20	the	the	DT
40318	1044	21	making	making	NN
40318	1044	22	and	and	CC
40318	1044	23	ripening	ripening	JJ
40318	1044	24	of	of	IN
40318	1044	25	the	the	DT
40318	1044	26	cheese	cheese	NN
40318	1044	27	.	.	.
40318	1045	1	Some	some	DT
40318	1045	2	cheese	cheese	NN
40318	1045	3	-	-	HYPH
40318	1045	4	makers	maker	NNS
40318	1045	5	become	become	VBP
40318	1045	6	very	very	RB
40318	1045	7	expert	expert	JJ
40318	1045	8	in	in	IN
40318	1045	9	detecting	detect	VBG
40318	1045	10	the	the	DT
40318	1045	11	first	first	JJ
40318	1045	12	traces	trace	NNS
40318	1045	13	of	of	IN
40318	1045	14	objectionable	objectionable	JJ
40318	1045	15	qualities	quality	NNS
40318	1045	16	,	,	,
40318	1045	17	but	but	CC
40318	1045	18	most	most	JJS
40318	1045	19	makers	maker	NNS
40318	1045	20	are	be	VBP
40318	1045	21	dependent	dependent	JJ
40318	1045	22	on	on	IN
40318	1045	23	standardized	standardized	JJ
40318	1045	24	tests	test	NNS
40318	1045	25	to	to	TO
40318	1045	26	determine	determine	VB
40318	1045	27	whether	whether	IN
40318	1045	28	milk	milk	NN
40318	1045	29	shall	shall	MD
40318	1045	30	be	be	VB
40318	1045	31	accepted	accept	VBN
40318	1045	32	or	or	CC
40318	1045	33	rejected	reject	VBN
40318	1045	34	,	,	,
40318	1045	35	and	and	CC
40318	1045	36	when	when	WRB
40318	1045	37	accepted	accept	VBN
40318	1045	38	to	to	TO
40318	1045	39	determine	determine	VB
40318	1045	40	the	the	DT
40318	1045	41	rate	rate	NN
40318	1045	42	at	at	IN
40318	1045	43	which	which	WDT
40318	1045	44	it	-PRON-	PRP
40318	1045	45	may	may	MD
40318	1045	46	be	be	VB
40318	1045	47	expected	expect	VBN
40318	1045	48	to	to	TO
40318	1045	49	respond	respond	VB
40318	1045	50	during	during	IN
40318	1045	51	the	the	DT
40318	1045	52	cheese	cheese	NN
40318	1045	53	-	-	HYPH
40318	1045	54	making	make	VBG
40318	1045	55	process	process	NN
40318	1045	56	.	.	.
40318	1046	1	Various	various	JJ
40318	1046	2	tests	test	NNS
40318	1046	3	have	have	VBP
40318	1046	4	been	be	VBN
40318	1046	5	devised	devise	VBN
40318	1046	6	to	to	TO
40318	1046	7	determine	determine	VB
40318	1046	8	the	the	DT
40318	1046	9	amount	amount	NN
40318	1046	10	of	of	IN
40318	1046	11	acid	acid	JJ
40318	1046	12	present	present	JJ
40318	1046	13	in	in	IN
40318	1046	14	milk	milk	NN
40318	1046	15	.	.	.
40318	1047	1	There	there	EX
40318	1047	2	are	be	VBP
40318	1047	3	two	two	CD
40318	1047	4	tests	test	NNS
40318	1047	5	commonly	commonly	RB
40318	1047	6	used	use	VBN
40318	1047	7	in	in	IN
40318	1047	8	cheese	cheese	NN
40318	1047	9	-	-	HYPH
40318	1047	10	factories	factory	NNS
40318	1047	11	.	.	.
40318	1048	1	One	one	CD
40318	1048	2	is	be	VBZ
40318	1048	3	known	know	VBN
40318	1048	4	as	as	IN
40318	1048	5	the	the	DT
40318	1048	6	"	"	``
40318	1048	7	acid	acid	JJ
40318	1048	8	test	test	NN
40318	1048	9	"	"	''
40318	1048	10	and	and	CC
40318	1048	11	the	the	DT
40318	1048	12	other	other	JJ
40318	1048	13	the	the	DT
40318	1048	14	"	"	``
40318	1048	15	rennet	rennet	NN
40318	1048	16	test	test	NN
40318	1048	17	.	.	.
40318	1048	18	"	"	''
40318	1049	1	+81	+81	XX
40318	1049	2	.	.	.
40318	1050	1	The	the	DT
40318	1050	2	acid	acid	NN
40318	1050	3	test+[26	test+[26	NN
40318	1050	4	]	]	-RRB-
40318	1050	5	is	be	VBZ
40318	1050	6	made	make	VBN
40318	1050	7	by	by	IN
40318	1050	8	titrating	titrate	VBG
40318	1050	9	a	a	DT
40318	1050	10	known	know	VBN
40318	1050	11	amount	amount	NN
40318	1050	12	of	of	IN
40318	1050	13	milk	milk	NN
40318	1050	14	(	(	-LRB-
40318	1050	15	Fig	fig	NN
40318	1050	16	.	.	.
40318	1051	1	9	9	LS
40318	1051	2	)	)	-RRB-
40318	1051	3	against	against	IN
40318	1051	4	an	an	DT
40318	1051	5	alkali	alkali	JJ
40318	1051	6	solution	solution	NN
40318	1051	7	of	of	IN
40318	1051	8	known	know	VBN
40318	1051	9	strength	strength	NN
40318	1051	10	,	,	,
40318	1051	11	using	use	VBG
40318	1051	12	phenolphthalein	phenolphthalein	NN
40318	1051	13	as	as	IN
40318	1051	14	an	an	DT
40318	1051	15	indicator	indicator	NN
40318	1051	16	.	.	.
40318	1052	1	The	the	DT
40318	1052	2	object	object	NN
40318	1052	3	of	of	IN
40318	1052	4	the	the	DT
40318	1052	5	indicator	indicator	NN
40318	1052	6	is	be	VBZ
40318	1052	7	to	to	TO
40318	1052	8	tell	tell	VB
40318	1052	9	the	the	DT
40318	1052	10	condition	condition	NN
40318	1052	11	of	of	IN
40318	1052	12	the	the	DT
40318	1052	13	milk	milk	NN
40318	1052	14	,	,	,
40318	1052	15	whether	whether	IN
40318	1052	16	it	-PRON-	PRP
40318	1052	17	is	be	VBZ
40318	1052	18	acid	acid	NN
40318	1052	19	,	,	,
40318	1052	20	alkaline	alkaline	NN
40318	1052	21	or	or	CC
40318	1052	22	neutral	neutral	JJ
40318	1052	23	.	.	.
40318	1053	1	The	the	DT
40318	1053	2	indicator	indicator	NN
40318	1053	3	does	do	VBZ
40318	1053	4	not	not	RB
40318	1053	5	change	change	VB
40318	1053	6	in	in	IN
40318	1053	7	an	an	DT
40318	1053	8	acid	acid	JJ
40318	1053	9	solution	solution	NN
40318	1053	10	but	but	CC
40318	1053	11	turns	turn	VBZ
40318	1053	12	pink	pink	JJ
40318	1053	13	when	when	WRB
40318	1053	14	the	the	DT
40318	1053	15	solution	solution	NN
40318	1053	16	is	be	VBZ
40318	1053	17	or	or	CC
40318	1053	18	becomes	become	VBZ
40318	1053	19	alkaline	alkaline	NN
40318	1053	20	.	.	.
40318	1054	1	To	to	TO
40318	1054	2	make	make	VB
40318	1054	3	the	the	DT
40318	1054	4	test	test	NN
40318	1054	5	,	,	,
40318	1054	6	a	a	DT
40318	1054	7	known	know	VBN
40318	1054	8	quantity	quantity	NN
40318	1054	9	of	of	IN
40318	1054	10	the	the	DT
40318	1054	11	material	material	NN
40318	1054	12	to	to	TO
40318	1054	13	be	be	VB
40318	1054	14	tested	test	VBN
40318	1054	15	is	be	VBZ
40318	1054	16	placed	place	VBN
40318	1054	17	in	in	IN
40318	1054	18	a	a	DT
40318	1054	19	white	white	JJ
40318	1054	20	cup	cup	NN
40318	1054	21	,	,	,
40318	1054	22	and	and	CC
40318	1054	23	to	to	IN
40318	1054	24	this	this	DT
40318	1054	25	several	several	JJ
40318	1054	26	drops	drop	NNS
40318	1054	27	of	of	IN
40318	1054	28	indicator	indicator	NN
40318	1054	29	are	be	VBP
40318	1054	30	added	add	VBN
40318	1054	31	.	.	.
40318	1055	1	As	as	IN
40318	1055	2	an	an	DT
40318	1055	3	indicator	indicator	NN
40318	1055	4	,	,	,
40318	1055	5	a	a	DT
40318	1055	6	1	1	CD
40318	1055	7	per	per	NN
40318	1055	8	cent	cent	NN
40318	1055	9	solution	solution	NN
40318	1055	10	of	of	IN
40318	1055	11	phenolphthalein	phenolphthalein	NN
40318	1055	12	in	in	IN
40318	1055	13	95	95	CD
40318	1055	14	per	per	IN
40318	1055	15	cent	cent	NN
40318	1055	16	alcohol	alcohol	NN
40318	1055	17	is	be	VBZ
40318	1055	18	commonly	commonly	RB
40318	1055	19	used	use	VBN
40318	1055	20	.	.	.
40318	1056	1	As	as	IN
40318	1056	2	an	an	DT
40318	1056	3	alkali	alkali	JJ
40318	1056	4	solution	solution	NN
40318	1056	5	,	,	,
40318	1056	6	sodium	sodium	NN
40318	1056	7	hydroxide	hydroxide	NN
40318	1056	8	(	(	-LRB-
40318	1056	9	NaOH	NaOH	NNP
40318	1056	10	)	)	-RRB-
40318	1056	11	is	be	VBZ
40318	1056	12	used	use	VBN
40318	1056	13	in	in	IN
40318	1056	14	the	the	DT
40318	1056	15	standardized	standardized	JJ
40318	1056	16	strength	strength	NN
40318	1056	17	usually	usually	RB
40318	1056	18	either	either	CC
40318	1056	19	tenth	tenth	NN
40318	1056	20	(	(	-LRB-
40318	1056	21	N/10	n/10	VBP
40318	1056	22	)	)	-RRB-
40318	1056	23	normal	normal	JJ
40318	1056	24	or	or	CC
40318	1056	25	twentieth	twentieth	JJ
40318	1056	26	(	(	-LRB-
40318	1056	27	N/20	N/20	NNP
40318	1056	28	)	)	-RRB-
40318	1056	29	normal	normal	JJ
40318	1056	30	.	.	.
40318	1057	1	This	this	DT
40318	1057	2	solution	solution	NN
40318	1057	3	should	should	MD
40318	1057	4	be	be	VB
40318	1057	5	obtained	obtain	VBN
40318	1057	6	in	in	IN
40318	1057	7	some	some	DT
40318	1057	8	one	one	CD
40318	1057	9	of	of	IN
40318	1057	10	the	the	DT
40318	1057	11	standardized	standardized	JJ
40318	1057	12	forms	form	NNS
40318	1057	13	commercially	commercially	RB
40318	1057	14	prepared	prepared	JJ
40318	1057	15	.	.	.
40318	1058	1	The	the	DT
40318	1058	2	alkali	alkali	NN
40318	1058	3	is	be	VBZ
40318	1058	4	added	add	VBN
40318	1058	5	,	,	,
40318	1058	6	drop	drop	VB
40318	1058	7	by	by	IN
40318	1058	8	drop	drop	NN
40318	1058	9	,	,	,
40318	1058	10	from	from	IN
40318	1058	11	a	a	DT
40318	1058	12	graduated	graduate	VBN
40318	1058	13	burette	burette	NN
40318	1058	14	until	until	IN
40318	1058	15	a	a	DT
40318	1058	16	faint	faint	JJ
40318	1058	17	pink	pink	JJ
40318	1058	18	color	color	NN
40318	1058	19	appears	appear	VBZ
40318	1058	20	.	.	.
40318	1059	1	This	this	DT
40318	1059	2	shows	show	VBZ
40318	1059	3	that	that	IN
40318	1059	4	the	the	DT
40318	1059	5	acid	acid	NN
40318	1059	6	in	in	IN
40318	1059	7	the	the	DT
40318	1059	8	milk	milk	NN
40318	1059	9	has	have	VBZ
40318	1059	10	been	be	VBN
40318	1059	11	neutralized	neutralize	VBN
40318	1059	12	by	by	IN
40318	1059	13	the	the	DT
40318	1059	14	alkali	alkali	NN
40318	1059	15	.	.	.
40318	1060	1	The	the	DT
40318	1060	2	amount	amount	NN
40318	1060	3	of	of	IN
40318	1060	4	alkali	alkali	JJ
40318	1060	5	that	that	WDT
40318	1060	6	has	have	VBZ
40318	1060	7	been	be	VBN
40318	1060	8	used	use	VBN
40318	1060	9	can	can	MD
40318	1060	10	be	be	VB
40318	1060	11	determined	determine	VBN
40318	1060	12	from	from	IN
40318	1060	13	the	the	DT
40318	1060	14	burette	burette	NN
40318	1060	15	.	.	.
40318	1061	1	Knowing	know	VBG
40318	1061	2	the	the	DT
40318	1061	3	amount	amount	NN
40318	1061	4	of	of	IN
40318	1061	5	milk	milk	NN
40318	1061	6	and	and	CC
40318	1061	7	alkali	alkali	JJ
40318	1061	8	solution	solution	NN
40318	1061	9	used	use	VBN
40318	1061	10	,	,	,
40318	1061	11	it	-PRON-	PRP
40318	1061	12	is	be	VBZ
40318	1061	13	easy	easy	JJ
40318	1061	14	to	to	TO
40318	1061	15	calculate	calculate	VB
40318	1061	16	the	the	DT
40318	1061	17	amount	amount	NN
40318	1061	18	of	of	IN
40318	1061	19	acid	acid	NN
40318	1061	20	in	in	IN
40318	1061	21	the	the	DT
40318	1061	22	substance	substance	NN
40318	1061	23	tested	test	VBD
40318	1061	24	.	.	.
40318	1062	1	The	the	DT
40318	1062	2	results	result	NNS
40318	1062	3	are	be	VBP
40318	1062	4	usually	usually	RB
40318	1062	5	expressed	express	VBN
40318	1062	6	either	either	CC
40318	1062	7	as	as	IN
40318	1062	8	percentages	percentage	NNS
40318	1062	9	of	of	IN
40318	1062	10	lactic	lactic	JJ
40318	1062	11	acid	acid	NN
40318	1062	12	or	or	CC
40318	1062	13	preferably	preferably	RB
40318	1062	14	as	as	IN
40318	1062	15	cubic	cubic	JJ
40318	1062	16	centimeters	centimeter	NNS
40318	1062	17	of	of	IN
40318	1062	18	normal	normal	JJ
40318	1062	19	alkali	alkali	NN
40318	1062	20	required	require	VBN
40318	1062	21	to	to	TO
40318	1062	22	neutralize	neutralize	VB
40318	1062	23	100	100	CD
40318	1062	24	or	or	CC
40318	1062	25	1000	1000	CD
40318	1062	26	c.c	c.c	NNP
40318	1062	27	.	.	.
40318	1063	1	of	of	IN
40318	1063	2	milk	milk	NN
40318	1063	3	.	.	.
40318	1064	1	This	this	DT
40318	1064	2	kind	kind	NN
40318	1064	3	of	of	IN
40318	1064	4	test	test	NN
40318	1064	5	is	be	VBZ
40318	1064	6	on	on	IN
40318	1064	7	the	the	DT
40318	1064	8	market	market	NN
40318	1064	9	under	under	IN
40318	1064	10	different	different	JJ
40318	1064	11	names	name	NNS
40318	1064	12	,	,	,
40318	1064	13	such	such	JJ
40318	1064	14	as	as	IN
40318	1064	15	Mann	Mann	NNP
40318	1064	16	's	's	POS
40318	1064	17	,	,	,
40318	1064	18	Publow	Publow	NNP
40318	1064	19	's	's	POS
40318	1064	20	,	,	,
40318	1064	21	Farrington	Farrington	NNP
40318	1064	22	's	's	POS
40318	1064	23	and	and	CC
40318	1064	24	Marschall	Marschall	NNP
40318	1064	25	's	's	POS
40318	1064	26	.	.	.
40318	1065	1	[	[	-LRB-
40318	1065	2	Illustration	illustration	NN
40318	1065	3	:	:	:
40318	1065	4	_	_	NNP
40318	1065	5	FIG	FIG	NNP
40318	1065	6	.	.	.
40318	1066	1	9._--An	9._--an	CD
40318	1066	2	acid	acid	NN
40318	1066	3	tester	tester	NN
40318	1066	4	.	.	.
40318	1066	5	]	]	-RRB-
40318	1067	1	+82	+82	UH
40318	1067	2	.	.	.
40318	1068	1	Rennet	rennet	NN
40318	1068	2	tests.+--Several	tests.+--Several	,
40318	1068	3	rennet	rennet	NN
40318	1068	4	tests	test	NNS
40318	1068	5	have	have	VBP
40318	1068	6	been	be	VBN
40318	1068	7	devised	devise	VBN
40318	1068	8	,	,	,
40318	1068	9	but	but	CC
40318	1068	10	the	the	DT
40318	1068	11	one	one	NN
40318	1068	12	most	most	RBS
40318	1068	13	widely	widely	RB
40318	1068	14	used	use	VBN
40318	1068	15	is	be	VBZ
40318	1068	16	the	the	DT
40318	1068	17	Marschall	Marschall	NNP
40318	1068	18	(	(	-LRB-
40318	1068	19	Fig	fig	NN
40318	1068	20	.	.	.
40318	1069	1	10	10	LS
40318	1069	2	)	)	-RRB-
40318	1069	3	.	.	.
40318	1070	1	This	this	DT
40318	1070	2	consists	consist	VBZ
40318	1070	3	of	of	IN
40318	1070	4	a	a	DT
40318	1070	5	1	1	CD
40318	1070	6	c.c	c.c	NNP
40318	1070	7	.	.	.
40318	1071	1	pipette	pipette	NNP
40318	1071	2	to	to	TO
40318	1071	3	measure	measure	VB
40318	1071	4	the	the	DT
40318	1071	5	rennet	rennet	NN
40318	1071	6	extract	extract	NN
40318	1071	7	,	,	,
40318	1071	8	a	a	DT
40318	1071	9	small	small	JJ
40318	1071	10	bottle	bottle	NN
40318	1071	11	in	in	IN
40318	1071	12	which	which	WDT
40318	1071	13	to	to	TO
40318	1071	14	dilute	dilute	VB
40318	1071	15	the	the	DT
40318	1071	16	extract	extract	NN
40318	1071	17	,	,	,
40318	1071	18	a	a	DT
40318	1071	19	special	special	JJ
40318	1071	20	cup	cup	NN
40318	1071	21	to	to	TO
40318	1071	22	hold	hold	VB
40318	1071	23	the	the	DT
40318	1071	24	milk	milk	NN
40318	1071	25	and	and	CC
40318	1071	26	a	a	DT
40318	1071	27	spatula	spatula	NN
40318	1071	28	to	to	TO
40318	1071	29	mix	mix	VB
40318	1071	30	the	the	DT
40318	1071	31	milk	milk	NN
40318	1071	32	with	with	IN
40318	1071	33	the	the	DT
40318	1071	34	rennet	rennet	NN
40318	1071	35	extract	extract	NN
40318	1071	36	.	.	.
40318	1072	1	This	this	DT
40318	1072	2	cup	cup	NN
40318	1072	3	has	have	VBZ
40318	1072	4	on	on	IN
40318	1072	5	the	the	DT
40318	1072	6	inside	inside	NN
40318	1072	7	from	from	IN
40318	1072	8	top	top	NN
40318	1072	9	to	to	TO
40318	1072	10	bottom	bottom	VB
40318	1072	11	a	a	DT
40318	1072	12	scale	scale	NN
40318	1072	13	graduated	graduate	VBN
40318	1072	14	from	from	IN
40318	1072	15	0	0	CD
40318	1072	16	at	at	IN
40318	1072	17	the	the	DT
40318	1072	18	top	top	NN
40318	1072	19	to	to	IN
40318	1072	20	10	10	CD
40318	1072	21	at	at	IN
40318	1072	22	the	the	DT
40318	1072	23	bottom	bottom	NN
40318	1072	24	.	.	.
40318	1073	1	There	there	EX
40318	1073	2	is	be	VBZ
40318	1073	3	a	a	DT
40318	1073	4	hole	hole	NN
40318	1073	5	in	in	IN
40318	1073	6	the	the	DT
40318	1073	7	bottom	bottom	NN
40318	1073	8	to	to	TO
40318	1073	9	allow	allow	VB
40318	1073	10	the	the	DT
40318	1073	11	milk	milk	NN
40318	1073	12	to	to	TO
40318	1073	13	run	run	VB
40318	1073	14	out	out	RP
40318	1073	15	.	.	.
40318	1074	1	[	[	-LRB-
40318	1074	2	Illustration	illustration	NN
40318	1074	3	:	:	:
40318	1074	4	FIG	FIG	NNP
40318	1074	5	.	.	.
40318	1075	1	10.--Marschall	10.--marschall	CD
40318	1075	2	rennet	rennet	NN
40318	1075	3	test	test	NN
40318	1075	4	.	.	.
40318	1075	5	]	]	-RRB-
40318	1076	1	+83	+83	NNP
40318	1076	2	.	.	.
40318	1077	1	Marschall	Marschall	NNP
40318	1077	2	rennet	rennet	NN
40318	1077	3	test.+--To	test.+--to	NN
40318	1077	4	make	make	VBP
40318	1077	5	a	a	DT
40318	1077	6	Marschall	Marschall	NNP
40318	1077	7	rennet	rennet	NN
40318	1077	8	test	test	NN
40318	1077	9	,	,	,
40318	1077	10	1	1	CD
40318	1077	11	c.c	c.c	NNP
40318	1077	12	.	.	.
40318	1078	1	of	of	IN
40318	1078	2	rennet	rennet	NN
40318	1078	3	extract	extract	NN
40318	1078	4	is	be	VBZ
40318	1078	5	measured	measure	VBN
40318	1078	6	,	,	,
40318	1078	7	with	with	IN
40318	1078	8	the	the	DT
40318	1078	9	1	1	CD
40318	1078	10	c.c	c.c	NNP
40318	1078	11	.	.	.
40318	1079	1	pipette	pipette	NNP
40318	1079	2	,	,	,
40318	1079	3	and	and	CC
40318	1079	4	placed	place	VBN
40318	1079	5	in	in	IN
40318	1079	6	the	the	DT
40318	1079	7	bottle	bottle	NN
40318	1079	8	.	.	.
40318	1080	1	Care	care	NN
40318	1080	2	should	should	MD
40318	1080	3	be	be	VB
40318	1080	4	exercised	exercise	VBN
40318	1080	5	to	to	TO
40318	1080	6	rinse	rinse	VB
40318	1080	7	out	out	RP
40318	1080	8	the	the	DT
40318	1080	9	pipette	pipette	NN
40318	1080	10	.	.	.
40318	1081	1	The	the	DT
40318	1081	2	bottle	bottle	NN
40318	1081	3	is	be	VBZ
40318	1081	4	then	then	RB
40318	1081	5	filled	fill	VBN
40318	1081	6	to	to	IN
40318	1081	7	the	the	DT
40318	1081	8	mark	mark	NN
40318	1081	9	with	with	IN
40318	1081	10	cold	cold	JJ
40318	1081	11	water	water	NN
40318	1081	12	.	.	.
40318	1082	1	After	after	IN
40318	1082	2	the	the	DT
40318	1082	3	milk	milk	NN
40318	1082	4	has	have	VBZ
40318	1082	5	been	be	VBN
40318	1082	6	heated	heat	VBN
40318	1082	7	to	to	IN
40318	1082	8	the	the	DT
40318	1082	9	setting	set	VBG
40318	1082	10	temperature	temperature	NN
40318	1082	11	,	,	,
40318	1082	12	84	84	CD
40318	1082	13	°	°	,
40318	1082	14	-86	-86	NNP
40318	1082	15	°	°	,
40318	1082	16	F.	F.	NNP
40318	1082	17	,	,	,
40318	1082	18	the	the	DT
40318	1082	19	cup	cup	NN
40318	1082	20	is	be	VBZ
40318	1082	21	filled	fill	VBN
40318	1082	22	with	with	IN
40318	1082	23	milk	milk	NN
40318	1082	24	and	and	CC
40318	1082	25	set	set	VBN
40318	1082	26	on	on	IN
40318	1082	27	the	the	DT
40318	1082	28	edge	edge	NN
40318	1082	29	of	of	IN
40318	1082	30	the	the	DT
40318	1082	31	vat	vat	NN
40318	1082	32	so	so	IN
40318	1082	33	that	that	IN
40318	1082	34	the	the	DT
40318	1082	35	milk	milk	NN
40318	1082	36	running	run	VBG
40318	1082	37	out	out	RB
40318	1082	38	through	through	IN
40318	1082	39	the	the	DT
40318	1082	40	hole	hole	NN
40318	1082	41	in	in	IN
40318	1082	42	the	the	DT
40318	1082	43	bottom	bottom	NN
40318	1082	44	of	of	IN
40318	1082	45	the	the	DT
40318	1082	46	cup	cup	NN
40318	1082	47	will	will	MD
40318	1082	48	flow	flow	VB
40318	1082	49	into	into	IN
40318	1082	50	the	the	DT
40318	1082	51	vat	vat	NN
40318	1082	52	.	.	.
40318	1083	1	Just	just	RB
40318	1083	2	as	as	IN
40318	1083	3	the	the	DT
40318	1083	4	surface	surface	NN
40318	1083	5	of	of	IN
40318	1083	6	the	the	DT
40318	1083	7	milk	milk	NN
40318	1083	8	reaches	reach	VBZ
40318	1083	9	the	the	DT
40318	1083	10	0	0	CD
40318	1083	11	mark	mark	NN
40318	1083	12	on	on	IN
40318	1083	13	the	the	DT
40318	1083	14	cup	cup	NN
40318	1083	15	,	,	,
40318	1083	16	the	the	DT
40318	1083	17	diluted	diluted	JJ
40318	1083	18	rennet	rennet	NN
40318	1083	19	extract	extract	NN
40318	1083	20	is	be	VBZ
40318	1083	21	added	add	VBN
40318	1083	22	and	and	CC
40318	1083	23	thoroughly	thoroughly	RB
40318	1083	24	mixed	mix	VBN
40318	1083	25	with	with	IN
40318	1083	26	the	the	DT
40318	1083	27	milk	milk	NN
40318	1083	28	,	,	,
40318	1083	29	using	use	VBG
40318	1083	30	the	the	DT
40318	1083	31	small	small	JJ
40318	1083	32	spatula	spatula	NN
40318	1083	33	to	to	TO
40318	1083	34	stir	stir	VB
40318	1083	35	it	-PRON-	PRP
40318	1083	36	.	.	.
40318	1084	1	The	the	DT
40318	1084	2	rennet	rennet	NN
40318	1084	3	and	and	CC
40318	1084	4	milk	milk	NN
40318	1084	5	should	should	MD
40318	1084	6	be	be	VB
40318	1084	7	mixed	mix	VBN
40318	1084	8	until	until	IN
40318	1084	9	it	-PRON-	PRP
40318	1084	10	has	have	VBZ
40318	1084	11	run	run	VBN
40318	1084	12	down	down	RP
40318	1084	13	at	at	RB
40318	1084	14	least	least	RBS
40318	1084	15	one	one	CD
40318	1084	16	-	-	HYPH
40318	1084	17	half	half	NN
40318	1084	18	space	space	NN
40318	1084	19	on	on	IN
40318	1084	20	the	the	DT
40318	1084	21	scale	scale	NN
40318	1084	22	in	in	IN
40318	1084	23	the	the	DT
40318	1084	24	cup	cup	NN
40318	1084	25	.	.	.
40318	1085	1	As	as	IN
40318	1085	2	the	the	DT
40318	1085	3	rennet	rennet	NN
40318	1085	4	begins	begin	VBZ
40318	1085	5	to	to	TO
40318	1085	6	coagulate	coagulate	VB
40318	1085	7	the	the	DT
40318	1085	8	milk	milk	NN
40318	1085	9	,	,	,
40318	1085	10	it	-PRON-	PRP
40318	1085	11	runs	run	VBZ
40318	1085	12	slower	slow	JJR
40318	1085	13	from	from	IN
40318	1085	14	the	the	DT
40318	1085	15	hole	hole	NN
40318	1085	16	in	in	IN
40318	1085	17	the	the	DT
40318	1085	18	bottom	bottom	NN
40318	1085	19	of	of	IN
40318	1085	20	the	the	DT
40318	1085	21	cup	cup	NN
40318	1085	22	,	,	,
40318	1085	23	until	until	IN
40318	1085	24	it	-PRON-	PRP
40318	1085	25	finally	finally	RB
40318	1085	26	stops	stop	VBZ
40318	1085	27	.	.	.
40318	1086	1	When	when	WRB
40318	1086	2	it	-PRON-	PRP
40318	1086	3	stops	stop	VBZ
40318	1086	4	,	,	,
40318	1086	5	the	the	DT
40318	1086	6	point	point	NN
40318	1086	7	on	on	IN
40318	1086	8	the	the	DT
40318	1086	9	scale	scale	NN
40318	1086	10	indicated	indicate	VBN
40318	1086	11	by	by	IN
40318	1086	12	the	the	DT
40318	1086	13	surface	surface	NN
40318	1086	14	of	of	IN
40318	1086	15	the	the	DT
40318	1086	16	coagulated	coagulate	VBN
40318	1086	17	milk	milk	NN
40318	1086	18	is	be	VBZ
40318	1086	19	noted	note	VBN
40318	1086	20	.	.	.
40318	1087	1	The	the	DT
40318	1087	2	test	test	NN
40318	1087	3	is	be	VBZ
40318	1087	4	recorded	record	VBN
40318	1087	5	by	by	IN
40318	1087	6	the	the	DT
40318	1087	7	number	number	NN
40318	1087	8	of	of	IN
40318	1087	9	spaces	space	NNS
40318	1087	10	the	the	DT
40318	1087	11	surface	surface	NN
40318	1087	12	of	of	IN
40318	1087	13	the	the	DT
40318	1087	14	milk	milk	NN
40318	1087	15	lowers	lower	NNS
40318	1087	16	from	from	IN
40318	1087	17	the	the	DT
40318	1087	18	time	time	NN
40318	1087	19	the	the	DT
40318	1087	20	rennet	rennet	NN
40318	1087	21	is	be	VBZ
40318	1087	22	added	add	VBN
40318	1087	23	until	until	IN
40318	1087	24	it	-PRON-	PRP
40318	1087	25	is	be	VBZ
40318	1087	26	coagulated	coagulate	VBN
40318	1087	27	.	.	.
40318	1088	1	This	this	DT
40318	1088	2	test	test	NN
40318	1088	3	depends	depend	VBZ
40318	1088	4	on	on	IN
40318	1088	5	three	three	CD
40318	1088	6	factors	factor	NNS
40318	1088	7	:	:	:
40318	1088	8	the	the	DT
40318	1088	9	strength	strength	NN
40318	1088	10	of	of	IN
40318	1088	11	the	the	DT
40318	1088	12	rennet	rennet	NN
40318	1088	13	extract	extract	NN
40318	1088	14	,	,	,
40318	1088	15	the	the	DT
40318	1088	16	temperature	temperature	NN
40318	1088	17	of	of	IN
40318	1088	18	the	the	DT
40318	1088	19	milk	milk	NN
40318	1088	20	,	,	,
40318	1088	21	the	the	DT
40318	1088	22	acidity	acidity	NN
40318	1088	23	of	of	IN
40318	1088	24	the	the	DT
40318	1088	25	milk	milk	NN
40318	1088	26	.	.	.
40318	1089	1	The	the	DT
40318	1089	2	more	more	JJR
40318	1089	3	acid	acid	NN
40318	1089	4	,	,	,
40318	1089	5	the	the	DT
40318	1089	6	quicker	quick	JJR
40318	1089	7	the	the	DT
40318	1089	8	milk	milk	NN
40318	1089	9	will	will	MD
40318	1089	10	coagulate	coagulate	VB
40318	1089	11	.	.	.
40318	1090	1	To	to	TO
40318	1090	2	measure	measure	VB
40318	1090	3	any	any	DT
40318	1090	4	one	one	CD
40318	1090	5	of	of	IN
40318	1090	6	these	these	DT
40318	1090	7	factors	factor	NNS
40318	1090	8	,	,	,
40318	1090	9	the	the	DT
40318	1090	10	other	other	JJ
40318	1090	11	two	two	CD
40318	1090	12	must	must	MD
40318	1090	13	be	be	VB
40318	1090	14	constant	constant	JJ
40318	1090	15	.	.	.
40318	1091	1	The	the	DT
40318	1091	2	variable	variable	JJ
40318	1091	3	factor	factor	NN
40318	1091	4	is	be	VBZ
40318	1091	5	the	the	DT
40318	1091	6	acidity	acidity	NN
40318	1091	7	of	of	IN
40318	1091	8	the	the	DT
40318	1091	9	milk	milk	NN
40318	1091	10	.	.	.
40318	1092	1	This	this	DT
40318	1092	2	test	test	NN
40318	1092	3	will	will	MD
40318	1092	4	not	not	RB
40318	1092	5	indicate	indicate	VB
40318	1092	6	the	the	DT
40318	1092	7	percentage	percentage	NN
40318	1092	8	of	of	IN
40318	1092	9	acid	acid	NN
40318	1092	10	in	in	IN
40318	1092	11	the	the	DT
40318	1092	12	milk	milk	NN
40318	1092	13	,	,	,
40318	1092	14	but	but	CC
40318	1092	15	is	be	VBZ
40318	1092	16	simply	simply	RB
40318	1092	17	a	a	DT
40318	1092	18	comparative	comparative	JJ
40318	1092	19	test	test	NN
40318	1092	20	to	to	TO
40318	1092	21	be	be	VB
40318	1092	22	used	use	VBN
40318	1092	23	from	from	IN
40318	1092	24	day	day	NN
40318	1092	25	to	to	IN
40318	1092	26	day	day	NN
40318	1092	27	;	;	:
40318	1092	28	for	for	IN
40318	1092	29	example	example	NN
40318	1092	30	,	,	,
40318	1092	31	if	if	IN
40318	1092	32	the	the	DT
40318	1092	33	rennet	rennet	NN
40318	1092	34	test	test	NN
40318	1092	35	to	to	IN
40318	1092	36	-	-	HYPH
40318	1092	37	day	day	NN
40318	1092	38	shows	show	VBZ
40318	1092	39	three	three	CD
40318	1092	40	spaces	space	NNS
40318	1092	41	,	,	,
40318	1092	42	and	and	CC
40318	1092	43	the	the	DT
40318	1092	44	operator	operator	NN
40318	1092	45	makes	make	VBZ
40318	1092	46	that	that	DT
40318	1092	47	milk	milk	NN
40318	1092	48	into	into	IN
40318	1092	49	cheese	cheese	NN
40318	1092	50	and	and	CC
40318	1092	51	the	the	DT
40318	1092	52	process	process	NN
40318	1092	53	seems	seem	VBZ
40318	1092	54	to	to	TO
40318	1092	55	be	be	VB
40318	1092	56	normal	normal	JJ
40318	1092	57	,	,	,
40318	1092	58	it	-PRON-	PRP
40318	1092	59	shows	show	VBZ
40318	1092	60	that	that	IN
40318	1092	61	for	for	IN
40318	1092	62	good	good	JJ
40318	1092	63	results	result	NNS
40318	1092	64	in	in	IN
40318	1092	65	this	this	DT
40318	1092	66	factory	factory	NN
40318	1092	67	,	,	,
40318	1092	68	milk	milk	NN
40318	1092	69	should	should	MD
40318	1092	70	be	be	VB
40318	1092	71	ripened	ripen	VBN
40318	1092	72	to	to	TO
40318	1092	73	show	show	VB
40318	1092	74	three	three	CD
40318	1092	75	spaces	space	NNS
40318	1092	76	every	every	DT
40318	1092	77	day	day	NN
40318	1092	78	.	.	.
40318	1093	1	If	if	IN
40318	1093	2	the	the	DT
40318	1093	3	next	next	JJ
40318	1093	4	day	day	NN
40318	1093	5	the	the	DT
40318	1093	6	milk	milk	NN
40318	1093	7	showed	show	VBD
40318	1093	8	four	four	CD
40318	1093	9	spaces	space	NNS
40318	1093	10	,	,	,
40318	1093	11	it	-PRON-	PRP
40318	1093	12	should	should	MD
40318	1093	13	be	be	VB
40318	1093	14	allowed	allow	VBN
40318	1093	15	to	to	TO
40318	1093	16	ripen	ripen	VB
40318	1093	17	more	more	JJR
40318	1093	18	until	until	IN
40318	1093	19	it	-PRON-	PRP
40318	1093	20	shows	show	VBZ
40318	1093	21	three	three	CD
40318	1093	22	spaces	space	NNS
40318	1093	23	.	.	.
40318	1094	1	If	if	IN
40318	1094	2	it	-PRON-	PRP
40318	1094	3	shows	show	VBZ
40318	1094	4	only	only	RB
40318	1094	5	two	two	CD
40318	1094	6	spaces	space	NNS
40318	1094	7	,	,	,
40318	1094	8	this	this	DT
40318	1094	9	indicates	indicate	VBZ
40318	1094	10	that	that	IN
40318	1094	11	the	the	DT
40318	1094	12	milk	milk	NN
40318	1094	13	has	have	VBZ
40318	1094	14	too	too	RB
40318	1094	15	much	much	JJ
40318	1094	16	acid	acid	JJ
40318	1094	17	development	development	NN
40318	1094	18	or	or	CC
40318	1094	19	is	be	VBZ
40318	1094	20	over	over	RB
40318	1094	21	-	-	HYPH
40318	1094	22	ripe	ripe	JJ
40318	1094	23	.	.	.
40318	1095	1	A	a	DT
40318	1095	2	cheese	cheese	NN
40318	1095	3	-	-	HYPH
40318	1095	4	maker	maker	NN
40318	1095	5	will	will	MD
40318	1095	6	have	have	VB
40318	1095	7	to	to	TO
40318	1095	8	determine	determine	VB
40318	1095	9	at	at	IN
40318	1095	10	what	what	WDT
40318	1095	11	point	point	NN
40318	1095	12	to	to	TO
40318	1095	13	set	set	VB
40318	1095	14	his	-PRON-	PRP$
40318	1095	15	milk	milk	NN
40318	1095	16	,	,	,
40318	1095	17	because	because	IN
40318	1095	18	the	the	DT
40318	1095	19	test	test	NN
40318	1095	20	will	will	MD
40318	1095	21	vary	vary	VB
40318	1095	22	from	from	IN
40318	1095	23	one	one	CD
40318	1095	24	factory	factory	NN
40318	1095	25	to	to	IN
40318	1095	26	another	another	DT
40318	1095	27	.	.	.
40318	1096	1	+84	+84	NFP
40318	1096	2	.	.	.
40318	1097	1	Comparison	comparison	NN
40318	1097	2	of	of	IN
40318	1097	3	acid	acid	NN
40318	1097	4	and	and	CC
40318	1097	5	rennet	rennet	NN
40318	1097	6	test.+--Each	test.+--each	NN
40318	1097	7	of	of	IN
40318	1097	8	these	these	DT
40318	1097	9	tests	test	NNS
40318	1097	10	has	have	VBZ
40318	1097	11	its	-PRON-	PRP$
40318	1097	12	advantages	advantage	NNS
40318	1097	13	and	and	CC
40318	1097	14	disadvantages	disadvantage	NNS
40318	1097	15	.	.	.
40318	1098	1	The	the	DT
40318	1098	2	advantage	advantage	NN
40318	1098	3	of	of	IN
40318	1098	4	the	the	DT
40318	1098	5	acid	acid	JJ
40318	1098	6	test	test	NN
40318	1098	7	is	be	VBZ
40318	1098	8	that	that	IN
40318	1098	9	it	-PRON-	PRP
40318	1098	10	can	can	MD
40318	1098	11	be	be	VB
40318	1098	12	made	make	VBN
40318	1098	13	as	as	RB
40318	1098	14	well	well	RB
40318	1098	15	of	of	IN
40318	1098	16	warm	warm	JJ
40318	1098	17	as	as	IN
40318	1098	18	cold	cold	JJ
40318	1098	19	milk	milk	NN
40318	1098	20	.	.	.
40318	1099	1	This	this	DT
40318	1099	2	is	be	VBZ
40318	1099	3	of	of	IN
40318	1099	4	great	great	JJ
40318	1099	5	importance	importance	NN
40318	1099	6	in	in	IN
40318	1099	7	determining	determine	VBG
40318	1099	8	whether	whether	IN
40318	1099	9	the	the	DT
40318	1099	10	milk	milk	NN
40318	1099	11	delivered	deliver	VBN
40318	1099	12	by	by	IN
40318	1099	13	any	any	DT
40318	1099	14	patron	patron	NN
40318	1099	15	is	be	VBZ
40318	1099	16	too	too	RB
40318	1099	17	ripe	ripe	JJ
40318	1099	18	to	to	TO
40318	1099	19	be	be	VB
40318	1099	20	received	receive	VBN
40318	1099	21	.	.	.
40318	1100	1	The	the	DT
40318	1100	2	acidity	acidity	NN
40318	1100	3	of	of	IN
40318	1100	4	other	other	JJ
40318	1100	5	materials	material	NNS
40318	1100	6	,	,	,
40318	1100	7	such	such	JJ
40318	1100	8	as	as	IN
40318	1100	9	whey	whey	NN
40318	1100	10	and	and	CC
40318	1100	11	starter	starter	NN
40318	1100	12	,	,	,
40318	1100	13	can	can	MD
40318	1100	14	be	be	VB
40318	1100	15	determined	determine	VBN
40318	1100	16	as	as	RB
40318	1100	17	well	well	RB
40318	1100	18	as	as	IN
40318	1100	19	that	that	DT
40318	1100	20	of	of	IN
40318	1100	21	milk	milk	NN
40318	1100	22	.	.	.
40318	1101	1	The	the	DT
40318	1101	2	disadvantages	disadvantage	NNS
40318	1101	3	are	be	VBP
40318	1101	4	that	that	IN
40318	1101	5	it	-PRON-	PRP
40318	1101	6	is	be	VBZ
40318	1101	7	difficult	difficult	JJ
40318	1101	8	to	to	TO
40318	1101	9	get	get	VB
40318	1101	10	the	the	DT
40318	1101	11	alkali	alkali	JJ
40318	1101	12	solution	solution	NN
40318	1101	13	of	of	IN
40318	1101	14	the	the	DT
40318	1101	15	proper	proper	JJ
40318	1101	16	strength	strength	NN
40318	1101	17	and	and	CC
40318	1101	18	the	the	DT
40318	1101	19	solution	solution	NN
40318	1101	20	is	be	VBZ
40318	1101	21	liable	liable	JJ
40318	1101	22	to	to	TO
40318	1101	23	deteriorate	deteriorate	VB
40318	1101	24	on	on	IN
40318	1101	25	standing	stand	VBG
40318	1101	26	.	.	.
40318	1102	1	It	-PRON-	PRP
40318	1102	2	requires	require	VBZ
40318	1102	3	a	a	DT
40318	1102	4	careful	careful	JJ
40318	1102	5	exact	exact	JJ
40318	1102	6	operator	operator	NN
40318	1102	7	to	to	TO
40318	1102	8	make	make	VB
40318	1102	9	the	the	DT
40318	1102	10	test	test	NN
40318	1102	11	.	.	.
40318	1103	1	The	the	DT
40318	1103	2	advantages	advantage	NNS
40318	1103	3	of	of	IN
40318	1103	4	the	the	DT
40318	1103	5	rennet	rennet	NN
40318	1103	6	test	test	NN
40318	1103	7	are	be	VBP
40318	1103	8	that	that	IN
40318	1103	9	it	-PRON-	PRP
40318	1103	10	is	be	VBZ
40318	1103	11	easy	easy	JJ
40318	1103	12	to	to	TO
40318	1103	13	make	make	VB
40318	1103	14	,	,	,
40318	1103	15	and	and	CC
40318	1103	16	it	-PRON-	PRP
40318	1103	17	requires	require	VBZ
40318	1103	18	no	no	DT
40318	1103	19	materials	material	NNS
40318	1103	20	that	that	WDT
40318	1103	21	are	be	VBP
40318	1103	22	hard	hard	JJ
40318	1103	23	to	to	TO
40318	1103	24	replace	replace	VB
40318	1103	25	.	.	.
40318	1104	1	The	the	DT
40318	1104	2	disadvantage	disadvantage	NN
40318	1104	3	is	be	VBZ
40318	1104	4	that	that	IN
40318	1104	5	the	the	DT
40318	1104	6	milk	milk	NN
40318	1104	7	must	must	MD
40318	1104	8	be	be	VB
40318	1104	9	warmed	warm	VBN
40318	1104	10	to	to	IN
40318	1104	11	the	the	DT
40318	1104	12	same	same	JJ
40318	1104	13	temperature	temperature	NN
40318	1104	14	before	before	IN
40318	1104	15	a	a	DT
40318	1104	16	comparative	comparative	JJ
40318	1104	17	test	test	NN
40318	1104	18	can	can	MD
40318	1104	19	be	be	VB
40318	1104	20	made	make	VBN
40318	1104	21	.	.	.
40318	1105	1	The	the	DT
40318	1105	2	size	size	NN
40318	1105	3	of	of	IN
40318	1105	4	the	the	DT
40318	1105	5	outlet	outlet	NN
40318	1105	6	in	in	IN
40318	1105	7	cups	cup	NNS
40318	1105	8	varies	vary	VBZ
40318	1105	9	.	.	.
40318	1106	1	It	-PRON-	PRP
40318	1106	2	does	do	VBZ
40318	1106	3	not	not	RB
40318	1106	4	indicate	indicate	VB
40318	1106	5	the	the	DT
40318	1106	6	percentage	percentage	NN
40318	1106	7	of	of	IN
40318	1106	8	acid	acid	JJ
40318	1106	9	present	present	JJ
40318	1106	10	in	in	IN
40318	1106	11	the	the	DT
40318	1106	12	milk	milk	NN
40318	1106	13	.	.	.
40318	1107	1	It	-PRON-	PRP
40318	1107	2	is	be	VBZ
40318	1107	3	simply	simply	RB
40318	1107	4	a	a	DT
40318	1107	5	comparative	comparative	JJ
40318	1107	6	test	test	NN
40318	1107	7	.	.	.
40318	1108	1	To	to	TO
40318	1108	2	obtain	obtain	VB
40318	1108	3	the	the	DT
40318	1108	4	best	good	JJS
40318	1108	5	result	result	NN
40318	1108	6	,	,	,
40318	1108	7	both	both	DT
40318	1108	8	tests	test	NNS
40318	1108	9	should	should	MD
40318	1108	10	be	be	VB
40318	1108	11	used	use	VBN
40318	1108	12	in	in	IN
40318	1108	13	conjunction	conjunction	NN
40318	1108	14	.	.	.
40318	1109	1	+85	+85	NFP
40318	1109	2	.	.	.
40318	1110	1	Control	control	NN
40318	1110	2	of	of	IN
40318	1110	3	acid.+--The	acid.+--the	DT
40318	1110	4	control	control	NN
40318	1110	5	of	of	IN
40318	1110	6	acidity	acidity	NN
40318	1110	7	in	in	IN
40318	1110	8	curd	curd	NN
40318	1110	9	and	and	CC
40318	1110	10	cheese	cheese	NN
40318	1110	11	is	be	VBZ
40318	1110	12	dependent	dependent	JJ
40318	1110	13	on	on	IN
40318	1110	14	the	the	DT
40318	1110	15	control	control	NN
40318	1110	16	of	of	IN
40318	1110	17	the	the	DT
40318	1110	18	moisture	moisture	NN
40318	1110	19	or	or	CC
40318	1110	20	water	water	NN
40318	1110	21	-	-	HYPH
40318	1110	22	content	content	NN
40318	1110	23	.	.	.
40318	1111	1	The	the	DT
40318	1111	2	control	control	NN
40318	1111	3	of	of	IN
40318	1111	4	both	both	DT
40318	1111	5	factors	factor	NNS
40318	1111	6	is	be	VBZ
40318	1111	7	very	very	RB
40318	1111	8	important	important	JJ
40318	1111	9	in	in	IN
40318	1111	10	relation	relation	NN
40318	1111	11	to	to	IN
40318	1111	12	the	the	DT
40318	1111	13	quality[27	quality[27	NN
40318	1111	14	]	]	-RRB-
40318	1111	15	of	of	IN
40318	1111	16	the	the	DT
40318	1111	17	cheese	cheese	NN
40318	1111	18	.	.	.
40318	1112	1	Often	often	RB
40318	1112	2	acidity	acidity	NN
40318	1112	3	is	be	VBZ
40318	1112	4	spoken	speak	VBN
40318	1112	5	of	of	IN
40318	1112	6	when	when	WRB
40318	1112	7	moisture	moisture	NN
40318	1112	8	is	be	VBZ
40318	1112	9	really	really	RB
40318	1112	10	intended	intend	VBN
40318	1112	11	,	,	,
40318	1112	12	and	and	CC
40318	1112	13	vice	vice	NN
40318	1112	14	versa	versa	RB
40318	1112	15	.	.	.
40318	1113	1	The	the	DT
40318	1113	2	close	close	JJ
40318	1113	3	relation	relation	NN
40318	1113	4	between	between	IN
40318	1113	5	the	the	DT
40318	1113	6	moisture	moisture	NN
40318	1113	7	and	and	CC
40318	1113	8	acidity	acidity	NN
40318	1113	9	is	be	VBZ
40318	1113	10	due	due	JJ
40318	1113	11	to	to	IN
40318	1113	12	the	the	DT
40318	1113	13	presence	presence	NN
40318	1113	14	of	of	IN
40318	1113	15	the	the	DT
40318	1113	16	milk	milk	NN
40318	1113	17	-	-	HYPH
40318	1113	18	sugar	sugar	NN
40318	1113	19	in	in	IN
40318	1113	20	solution	solution	NN
40318	1113	21	in	in	IN
40318	1113	22	the	the	DT
40318	1113	23	milk	milk	NN
40318	1113	24	-	-	HYPH
40318	1113	25	serum	serum	NN
40318	1113	26	which	which	WDT
40318	1113	27	becomes	become	VBZ
40318	1113	28	the	the	DT
40318	1113	29	whey	whey	NN
40318	1113	30	of	of	IN
40318	1113	31	cheese	cheese	NN
40318	1113	32	-	-	HYPH
40318	1113	33	making	making	NN
40318	1113	34	.	.	.
40318	1114	1	Water	water	NN
40318	1114	2	or	or	CC
40318	1114	3	moisture	moisture	NN
40318	1114	4	in	in	IN
40318	1114	5	cheese	cheese	NN
40318	1114	6	consists	consist	VBZ
40318	1114	7	of	of	IN
40318	1114	8	the	the	DT
40318	1114	9	remnant	remnant	NN
40318	1114	10	of	of	IN
40318	1114	11	this	this	DT
40318	1114	12	whey	whey	NN
40318	1114	13	which	which	WDT
40318	1114	14	is	be	VBZ
40318	1114	15	not	not	RB
40318	1114	16	expelled	expel	VBN
40318	1114	17	in	in	IN
40318	1114	18	the	the	DT
40318	1114	19	making	making	NN
40318	1114	20	process	process	NN
40318	1114	21	.	.	.
40318	1115	1	During	during	IN
40318	1115	2	manufacture	manufacture	NN
40318	1115	3	and	and	CC
40318	1115	4	the	the	DT
40318	1115	5	ripening	ripening	JJ
40318	1115	6	process	process	NN
40318	1115	7	,	,	,
40318	1115	8	the	the	DT
40318	1115	9	milk	milk	NN
40318	1115	10	-	-	HYPH
40318	1115	11	sugar	sugar	NN
40318	1115	12	is	be	VBZ
40318	1115	13	changed	change	VBN
40318	1115	14	to	to	IN
40318	1115	15	lactic	lactic	JJ
40318	1115	16	acid	acid	NN
40318	1115	17	.	.	.
40318	1116	1	A	a	DT
40318	1116	2	cheese	cheese	NN
40318	1116	3	may	may	MD
40318	1116	4	be	be	VB
40318	1116	5	sweet	sweet	JJ
40318	1116	6	when	when	WRB
40318	1116	7	first	first	RB
40318	1116	8	made	make	VBN
40318	1116	9	and	and	CC
40318	1116	10	after	after	IN
40318	1116	11	a	a	DT
40318	1116	12	time	time	NN
40318	1116	13	become	become	VBN
40318	1116	14	sour	sour	JJ
40318	1116	15	because	because	IN
40318	1116	16	it	-PRON-	PRP
40318	1116	17	contains	contain	VBZ
40318	1116	18	too	too	RB
40318	1116	19	much	much	JJ
40318	1116	20	moisture	moisture	NN
40318	1116	21	in	in	IN
40318	1116	22	the	the	DT
40318	1116	23	form	form	NN
40318	1116	24	of	of	IN
40318	1116	25	whey	whey	NN
40318	1116	26	.	.	.
40318	1117	1	Excess	excess	NN
40318	1117	2	of	of	IN
40318	1117	3	whey	whey	NN
40318	1117	4	carries	carry	VBZ
40318	1117	5	excess	excess	NN
40318	1117	6	of	of	IN
40318	1117	7	milk	milk	NN
40318	1117	8	-	-	HYPH
40318	1117	9	sugar	sugar	NN
40318	1117	10	from	from	IN
40318	1117	11	which	which	WDT
40318	1117	12	fermentation	fermentation	NN
40318	1117	13	produces	produce	VBZ
40318	1117	14	intense	intense	JJ
40318	1117	15	acidity	acidity	NN
40318	1117	16	.	.	.
40318	1118	1	Various	various	JJ
40318	1118	2	tests	test	NNS
40318	1118	3	have	have	VBP
40318	1118	4	been	be	VBN
40318	1118	5	devised	devise	VBN
40318	1118	6	to	to	TO
40318	1118	7	determine	determine	VB
40318	1118	8	the	the	DT
40318	1118	9	amount	amount	NN
40318	1118	10	of	of	IN
40318	1118	11	acid	acid	NN
40318	1118	12	developed	develop	VBN
40318	1118	13	at	at	IN
40318	1118	14	the	the	DT
40318	1118	15	different	different	JJ
40318	1118	16	stages	stage	NNS
40318	1118	17	of	of	IN
40318	1118	18	manufacture	manufacture	NN
40318	1118	19	.	.	.
40318	1119	1	These	these	DT
40318	1119	2	tests	test	NNS
40318	1119	3	are	be	VBP
40318	1119	4	described	describe	VBN
40318	1119	5	on	on	IN
40318	1119	6	page	page	NN
40318	1119	7	61	61	CD
40318	1119	8	.	.	.
40318	1120	1	By	by	IN
40318	1120	2	the	the	DT
40318	1120	3	use	use	NN
40318	1120	4	of	of	IN
40318	1120	5	such	such	JJ
40318	1120	6	tests	test	NNS
40318	1120	7	,	,	,
40318	1120	8	the	the	DT
40318	1120	9	development	development	NN
40318	1120	10	of	of	IN
40318	1120	11	acid	acid	NN
40318	1120	12	during	during	IN
40318	1120	13	the	the	DT
40318	1120	14	manufacturing	manufacturing	NN
40318	1120	15	process	process	NN
40318	1120	16	can	can	MD
40318	1120	17	be	be	VB
40318	1120	18	very	very	RB
40318	1120	19	accurately	accurately	RB
40318	1120	20	determined	determined	JJ
40318	1120	21	.	.	.
40318	1121	1	There	there	EX
40318	1121	2	is	be	VBZ
40318	1121	3	no	no	DT
40318	1121	4	quick	quick	JJ
40318	1121	5	,	,	,
40318	1121	6	accurate	accurate	JJ
40318	1121	7	test	test	NN
40318	1121	8	to	to	TO
40318	1121	9	determine	determine	VB
40318	1121	10	the	the	DT
40318	1121	11	amount	amount	NN
40318	1121	12	of	of	IN
40318	1121	13	moisture	moisture	NN
40318	1121	14	in	in	IN
40318	1121	15	the	the	DT
40318	1121	16	curd	curd	NN
40318	1121	17	.	.	.
40318	1122	1	The	the	DT
40318	1122	2	cheese	cheese	NN
40318	1122	3	-	-	HYPH
40318	1122	4	maker	maker	NN
40318	1122	5	has	have	VBZ
40318	1122	6	to	to	TO
40318	1122	7	rely	rely	VB
40318	1122	8	on	on	IN
40318	1122	9	his	-PRON-	PRP$
40318	1122	10	own	own	JJ
40318	1122	11	judgment	judgment	NN
40318	1122	12	,	,	,
40318	1122	13	guided	guide	VBN
40318	1122	14	largely	largely	RB
40318	1122	15	by	by	IN
40318	1122	16	the	the	DT
40318	1122	17	appearance	appearance	NN
40318	1122	18	,	,	,
40318	1122	19	feeling	feeling	NN
40318	1122	20	and	and	CC
40318	1122	21	condition	condition	NN
40318	1122	22	of	of	IN
40318	1122	23	the	the	DT
40318	1122	24	curd	curd	NN
40318	1122	25	.	.	.
40318	1123	1	After	after	IN
40318	1123	2	the	the	DT
40318	1123	3	rennet	rennet	NN
40318	1123	4	extract	extract	NN
40318	1123	5	has	have	VBZ
40318	1123	6	been	be	VBN
40318	1123	7	added	add	VBN
40318	1123	8	,	,	,
40318	1123	9	all	all	DT
40318	1123	10	control	control	NN
40318	1123	11	of	of	IN
40318	1123	12	the	the	DT
40318	1123	13	acid	acid	JJ
40318	1123	14	development	development	NN
40318	1123	15	is	be	VBZ
40318	1123	16	lost	lose	VBN
40318	1123	17	.	.	.
40318	1124	1	The	the	DT
40318	1124	2	cheese	cheese	NN
40318	1124	3	-	-	HYPH
40318	1124	4	maker	maker	NN
40318	1124	5	can	can	MD
40318	1124	6	determine	determine	VB
40318	1124	7	rather	rather	RB
40318	1124	8	accurately	accurately	RB
40318	1124	9	how	how	WRB
40318	1124	10	fast	fast	RB
40318	1124	11	the	the	DT
40318	1124	12	acid	acid	NN
40318	1124	13	will	will	MD
40318	1124	14	develop	develop	VB
40318	1124	15	during	during	IN
40318	1124	16	the	the	DT
40318	1124	17	ripening	ripening	NN
40318	1124	18	of	of	IN
40318	1124	19	the	the	DT
40318	1124	20	milk	milk	NN
40318	1124	21	.	.	.
40318	1125	1	This	this	DT
40318	1125	2	shows	show	VBZ
40318	1125	3	the	the	DT
40318	1125	4	importance	importance	NN
40318	1125	5	of	of	IN
40318	1125	6	the	the	DT
40318	1125	7	proper	proper	JJ
40318	1125	8	ripening	ripening	NN
40318	1125	9	.	.	.
40318	1126	1	The	the	DT
40318	1126	2	amount	amount	NN
40318	1126	3	of	of	IN
40318	1126	4	acid	acid	NN
40318	1126	5	developed	develop	VBN
40318	1126	6	during	during	IN
40318	1126	7	the	the	DT
40318	1126	8	different	different	JJ
40318	1126	9	stages	stage	NNS
40318	1126	10	of	of	IN
40318	1126	11	the	the	DT
40318	1126	12	manufacturing	manufacturing	NN
40318	1126	13	process	process	NN
40318	1126	14	can	can	MD
40318	1126	15	be	be	VB
40318	1126	16	approximately	approximately	RB
40318	1126	17	followed	follow	VBN
40318	1126	18	with	with	IN
40318	1126	19	the	the	DT
40318	1126	20	various	various	JJ
40318	1126	21	acid	acid	NN
40318	1126	22	tests	test	NNS
40318	1126	23	.	.	.
40318	1127	1	The	the	DT
40318	1127	2	manufacturing	manufacturing	NN
40318	1127	3	process	process	NN
40318	1127	4	should	should	MD
40318	1127	5	then	then	RB
40318	1127	6	be	be	VB
40318	1127	7	varied	varied	JJ
40318	1127	8	to	to	TO
40318	1127	9	obtain	obtain	VB
40318	1127	10	the	the	DT
40318	1127	11	proper	proper	JJ
40318	1127	12	relation	relation	NN
40318	1127	13	between	between	IN
40318	1127	14	the	the	DT
40318	1127	15	moisture	moisture	NN
40318	1127	16	and	and	CC
40318	1127	17	the	the	DT
40318	1127	18	acid	acid	JJ
40318	1127	19	present	present	NN
40318	1127	20	.	.	.
40318	1128	1	The	the	DT
40318	1128	2	only	only	JJ
40318	1128	3	time	time	NN
40318	1128	4	that	that	WDT
40318	1128	5	the	the	DT
40318	1128	6	acidity	acidity	NN
40318	1128	7	may	may	MD
40318	1128	8	be	be	VB
40318	1128	9	controlled	control	VBN
40318	1128	10	is	be	VBZ
40318	1128	11	when	when	WRB
40318	1128	12	the	the	DT
40318	1128	13	milk	milk	NN
40318	1128	14	is	be	VBZ
40318	1128	15	being	be	VBG
40318	1128	16	ripened	ripen	VBN
40318	1128	17	.	.	.
40318	1129	1	If	if	IN
40318	1129	2	too	too	RB
40318	1129	3	much	much	JJ
40318	1129	4	acid	acid	NN
40318	1129	5	is	be	VBZ
40318	1129	6	developed	develop	VBN
40318	1129	7	before	before	IN
40318	1129	8	the	the	DT
40318	1129	9	rennet	rennet	NN
40318	1129	10	is	be	VBZ
40318	1129	11	added	add	VBN
40318	1129	12	,	,	,
40318	1129	13	there	there	EX
40318	1129	14	is	be	VBZ
40318	1129	15	apt	apt	JJ
40318	1129	16	to	to	TO
40318	1129	17	be	be	VB
40318	1129	18	too	too	RB
40318	1129	19	much	much	JJ
40318	1129	20	acid	acid	NN
40318	1129	21	at	at	IN
40318	1129	22	each	each	DT
40318	1129	23	stage	stage	NN
40318	1129	24	of	of	IN
40318	1129	25	the	the	DT
40318	1129	26	manufacturing	manufacturing	NN
40318	1129	27	process	process	NN
40318	1129	28	.	.	.
40318	1130	1	This	this	DT
40318	1130	2	is	be	VBZ
40318	1130	3	liable	liable	JJ
40318	1130	4	to	to	TO
40318	1130	5	hurry	hurry	VB
40318	1130	6	the	the	DT
40318	1130	7	cheese	cheese	NN
40318	1130	8	-	-	HYPH
40318	1130	9	making	make	VBG
40318	1130	10	process	process	NN
40318	1130	11	and	and	CC
40318	1130	12	to	to	TO
40318	1130	13	cause	cause	VB
40318	1130	14	a	a	DT
40318	1130	15	loss	loss	NN
40318	1130	16	,	,	,
40318	1130	17	both	both	CC
40318	1130	18	in	in	IN
40318	1130	19	quality	quality	NN
40318	1130	20	and	and	CC
40318	1130	21	quantity	quantity	NN
40318	1130	22	of	of	IN
40318	1130	23	cheese	cheese	NN
40318	1130	24	,	,	,
40318	1130	25	and	and	CC
40318	1130	26	may	may	MD
40318	1130	27	cause	cause	VB
40318	1130	28	a	a	DT
40318	1130	29	high	high	JJ
40318	1130	30	acid	acid	NN
40318	1130	31	or	or	CC
40318	1130	32	sour	sour	JJ
40318	1130	33	cheese	cheese	NN
40318	1130	34	.	.	.
40318	1131	1	If	if	IN
40318	1131	2	sufficient	sufficient	JJ
40318	1131	3	acid	acid	NN
40318	1131	4	is	be	VBZ
40318	1131	5	not	not	RB
40318	1131	6	developed	develop	VBN
40318	1131	7	at	at	IN
40318	1131	8	the	the	DT
40318	1131	9	time	time	NN
40318	1131	10	the	the	DT
40318	1131	11	rennet	rennet	NN
40318	1131	12	is	be	VBZ
40318	1131	13	added	add	VBN
40318	1131	14	or	or	CC
40318	1131	15	if	if	IN
40318	1131	16	the	the	DT
40318	1131	17	milk	milk	NN
40318	1131	18	is	be	VBZ
40318	1131	19	not	not	RB
40318	1131	20	sufficiently	sufficiently	RB
40318	1131	21	ripened	ripen	VBN
40318	1131	22	,	,	,
40318	1131	23	the	the	DT
40318	1131	24	acid	acid	NN
40318	1131	25	is	be	VBZ
40318	1131	26	liable	liable	JJ
40318	1131	27	not	not	RB
40318	1131	28	to	to	TO
40318	1131	29	develop	develop	VB
40318	1131	30	fast	fast	RB
40318	1131	31	enough	enough	RB
40318	1131	32	so	so	IN
40318	1131	33	that	that	IN
40318	1131	34	there	there	EX
40318	1131	35	will	will	MD
40318	1131	36	not	not	RB
40318	1131	37	be	be	VB
40318	1131	38	sufficient	sufficient	JJ
40318	1131	39	at	at	IN
40318	1131	40	each	each	DT
40318	1131	41	step	step	NN
40318	1131	42	in	in	IN
40318	1131	43	the	the	DT
40318	1131	44	cheese	cheese	NN
40318	1131	45	-	-	HYPH
40318	1131	46	making	make	VBG
40318	1131	47	process	process	NN
40318	1131	48	.	.	.
40318	1132	1	Such	such	PDT
40318	1132	2	a	a	DT
40318	1132	3	cheese	cheese	NN
40318	1132	4	is	be	VBZ
40318	1132	5	called	call	VBN
40318	1132	6	"	"	``
40318	1132	7	sweet	sweet	JJ
40318	1132	8	.	.	.
40318	1132	9	"	"	''
40318	1133	1	There	there	EX
40318	1133	2	are	be	VBP
40318	1133	3	several	several	JJ
40318	1133	4	conditions	condition	NNS
40318	1133	5	which	which	WDT
40318	1133	6	will	will	MD
40318	1133	7	cause	cause	VB
40318	1133	8	an	an	DT
40318	1133	9	over	over	NN
40318	1133	10	-	-	HYPH
40318	1133	11	development	development	NN
40318	1133	12	of	of	IN
40318	1133	13	acid	acid	NN
40318	1133	14	.	.	.
40318	1134	1	Such	such	PDT
40318	1134	2	a	a	DT
40318	1134	3	cheese	cheese	NN
40318	1134	4	is	be	VBZ
40318	1134	5	called	call	VBN
40318	1134	6	"	"	``
40318	1134	7	acidy	acidy	NN
40318	1134	8	"	"	''
40318	1134	9	or	or	CC
40318	1134	10	"	"	``
40318	1134	11	sour	sour	JJ
40318	1134	12	.	.	.
40318	1134	13	"	"	''
40318	1135	1	These	these	DT
40318	1135	2	factors	factor	NNS
40318	1135	3	are	be	VBP
40318	1135	4	within	within	IN
40318	1135	5	the	the	DT
40318	1135	6	control	control	NN
40318	1135	7	of	of	IN
40318	1135	8	the	the	DT
40318	1135	9	cheese	cheese	NN
40318	1135	10	-	-	HYPH
40318	1135	11	maker	maker	NN
40318	1135	12	,	,	,
40318	1135	13	hence	hence	RB
40318	1135	14	should	should	MD
40318	1135	15	be	be	VB
40318	1135	16	avoided	avoid	VBN
40318	1135	17	.	.	.
40318	1136	1	A	a	DT
40318	1136	2	sour	sour	JJ
40318	1136	3	cheese	cheese	NN
40318	1136	4	shows	show	VBZ
40318	1136	5	lack	lack	NN
40318	1136	6	of	of	IN
40318	1136	7	skill	skill	NN
40318	1136	8	and	and	CC
40318	1136	9	care	care	VB
40318	1136	10	on	on	IN
40318	1136	11	the	the	DT
40318	1136	12	part	part	NN
40318	1136	13	of	of	IN
40318	1136	14	the	the	DT
40318	1136	15	cheese	cheese	NN
40318	1136	16	-	-	HYPH
40318	1136	17	maker	maker	NN
40318	1136	18	.	.	.
40318	1137	1	_	_	NNP
40318	1137	2	Conditions	Conditions	NNP
40318	1137	3	causing	cause	VBG
40318	1137	4	an	an	DT
40318	1137	5	acidy	acidy	NN
40318	1137	6	or	or	CC
40318	1137	7	sour	sour	JJ
40318	1137	8	cheese	cheese	NN
40318	1137	9	:	:	:
40318	1137	10	_	_	NNP
40318	1137	11	Receiving	receive	VBG
40318	1137	12	sour	sour	JJ
40318	1137	13	or	or	CC
40318	1137	14	high	high	JJ
40318	1137	15	acid	acid	NN
40318	1137	16	milk	milk	NN
40318	1137	17	at	at	IN
40318	1137	18	the	the	DT
40318	1137	19	cheese	cheese	NN
40318	1137	20	-	-	HYPH
40318	1137	21	factory	factory	NN
40318	1137	22	.	.	.
40318	1138	1	Use	use	NN
40318	1138	2	of	of	IN
40318	1138	3	too	too	RB
40318	1138	4	much	much	JJ
40318	1138	5	starter	starter	NN
40318	1138	6	.	.	.
40318	1139	1	Ripening	ripen	VBG
40318	1139	2	the	the	DT
40318	1139	3	milk	milk	NN
40318	1139	4	too	too	RB
40318	1139	5	much	much	JJ
40318	1139	6	before	before	IN
40318	1139	7	the	the	DT
40318	1139	8	rennet	rennet	NN
40318	1139	9	is	be	VBZ
40318	1139	10	added	add	VBN
40318	1139	11	.	.	.
40318	1140	1	Removing	remove	VBG
40318	1140	2	the	the	DT
40318	1140	3	whey	whey	NN
40318	1140	4	before	before	IN
40318	1140	5	the	the	DT
40318	1140	6	curd	curd	NN
40318	1140	7	is	be	VBZ
40318	1140	8	properly	properly	RB
40318	1140	9	firmed	firm	VBN
40318	1140	10	,	,	,
40318	1140	11	hence	hence	RB
40318	1140	12	leaving	leave	VBG
40318	1140	13	it	-PRON-	PRP
40318	1140	14	with	with	IN
40318	1140	15	too	too	RB
40318	1140	16	much	much	JJ
40318	1140	17	moisture	moisture	NN
40318	1140	18	.	.	.
40318	1141	1	Development	development	NN
40318	1141	2	of	of	IN
40318	1141	3	too	too	RB
40318	1141	4	much	much	JJ
40318	1141	5	acid	acid	NN
40318	1141	6	in	in	IN
40318	1141	7	the	the	DT
40318	1141	8	whey	whey	NN
40318	1141	9	before	before	IN
40318	1141	10	the	the	DT
40318	1141	11	whey	whey	NN
40318	1141	12	is	be	VBZ
40318	1141	13	removed	remove	VBN
40318	1141	14	.	.	.
40318	1142	1	Improper	improper	JJ
40318	1142	2	relationship	relationship	NN
40318	1142	3	between	between	IN
40318	1142	4	the	the	DT
40318	1142	5	moisture	moisture	NN
40318	1142	6	and	and	CC
40318	1142	7	acidity	acidity	NN
40318	1142	8	at	at	IN
40318	1142	9	the	the	DT
40318	1142	10	time	time	NN
40318	1142	11	of	of	IN
40318	1142	12	removing	remove	VBG
40318	1142	13	the	the	DT
40318	1142	14	whey	whey	NN
40318	1142	15	.	.	.
40318	1143	1	_	_	NNP
40318	1143	2	Conditions	condition	NNS
40318	1143	3	causing	cause	VBG
40318	1143	4	deficient	deficient	JJ
40318	1143	5	acid	acid	NN
40318	1143	6	:	:	:
40318	1143	7	_	_	NNP
40318	1143	8	Adding	add	VBG
40318	1143	9	the	the	DT
40318	1143	10	rennet	rennet	NN
40318	1143	11	before	before	IN
40318	1143	12	sufficient	sufficient	JJ
40318	1143	13	acid	acid	NN
40318	1143	14	has	have	VBZ
40318	1143	15	developed	develop	VBN
40318	1143	16	.	.	.
40318	1144	1	Not	not	RB
40318	1144	2	using	use	VBG
40318	1144	3	sufficient	sufficient	JJ
40318	1144	4	starter	starter	NN
40318	1144	5	.	.	.
40318	1145	1	Not	not	RB
40318	1145	2	developing	develop	VBG
40318	1145	3	sufficient	sufficient	JJ
40318	1145	4	acid	acid	NN
40318	1145	5	in	in	IN
40318	1145	6	the	the	DT
40318	1145	7	whey	whey	NN
40318	1145	8	.	.	.
40318	1146	1	+86	+86	XX
40318	1146	2	.	.	.
40318	1147	1	Acidity	acidity	NN
40318	1147	2	and	and	CC
40318	1147	3	rennet	rennet	VB
40318	1147	4	action.+--The	action.+--the	CD
40318	1147	5	rennet	rennet	NN
40318	1147	6	extract	extract	NN
40318	1147	7	acts	act	VBZ
40318	1147	8	only	only	RB
40318	1147	9	in	in	IN
40318	1147	10	an	an	DT
40318	1147	11	acid	acid	JJ
40318	1147	12	medium	medium	NN
40318	1147	13	.	.	.
40318	1148	1	The	the	DT
40318	1148	2	greater	great	JJR
40318	1148	3	the	the	DT
40318	1148	4	acid	acid	JJ
40318	1148	5	development	development	NN
40318	1148	6	,	,	,
40318	1148	7	within	within	IN
40318	1148	8	certain	certain	JJ
40318	1148	9	limits	limit	NNS
40318	1148	10	,	,	,
40318	1148	11	the	the	DT
40318	1148	12	faster	fast	RBR
40318	1148	13	the	the	DT
40318	1148	14	action	action	NN
40318	1148	15	of	of	IN
40318	1148	16	the	the	DT
40318	1148	17	rennet	rennet	NN
40318	1148	18	.	.	.
40318	1149	1	If	if	IN
40318	1149	2	enough	enough	JJ
40318	1149	3	acid	acid	NN
40318	1149	4	has	have	VBZ
40318	1149	5	developed	develop	VBN
40318	1149	6	to	to	TO
40318	1149	7	cause	cause	VB
40318	1149	8	a	a	DT
40318	1149	9	coagulation	coagulation	NN
40318	1149	10	of	of	IN
40318	1149	11	the	the	DT
40318	1149	12	casein	casein	NN
40318	1149	13	,	,	,
40318	1149	14	the	the	DT
40318	1149	15	rennet	rennet	NN
40318	1149	16	will	will	MD
40318	1149	17	not	not	RB
40318	1149	18	coagulate	coagulate	VB
40318	1149	19	the	the	DT
40318	1149	20	milk	milk	NN
40318	1149	21	.	.	.
40318	1150	1	This	this	DT
40318	1150	2	is	be	VBZ
40318	1150	3	one	one	CD
40318	1150	4	reason	reason	NN
40318	1150	5	why	why	WRB
40318	1150	6	Cheddar	Cheddar	NNP
40318	1150	7	cheese	cheese	NN
40318	1150	8	can	can	MD
40318	1150	9	not	not	RB
40318	1150	10	be	be	VB
40318	1150	11	made	make	VBN
40318	1150	12	from	from	IN
40318	1150	13	sour	sour	JJ
40318	1150	14	milk	milk	NN
40318	1150	15	.	.	.
40318	1151	1	+87	+87	UH
40318	1151	2	.	.	.
40318	1152	1	Acidity	acidity	NN
40318	1152	2	and	and	CC
40318	1152	3	expulsion	expulsion	NN
40318	1152	4	of	of	IN
40318	1152	5	the	the	DT
40318	1152	6	whey.+--The	whey.+--the	JJ
40318	1152	7	contraction	contraction	NN
40318	1152	8	of	of	IN
40318	1152	9	the	the	DT
40318	1152	10	curd	curd	NN
40318	1152	11	and	and	CC
40318	1152	12	expulsion	expulsion	NN
40318	1152	13	of	of	IN
40318	1152	14	the	the	DT
40318	1152	15	whey	whey	NN
40318	1152	16	are	be	VBP
40318	1152	17	so	so	RB
40318	1152	18	closely	closely	RB
40318	1152	19	related	related	JJ
40318	1152	20	that	that	IN
40318	1152	21	they	-PRON-	PRP
40318	1152	22	may	may	MD
40318	1152	23	be	be	VB
40318	1152	24	treated	treat	VBN
40318	1152	25	under	under	IN
40318	1152	26	the	the	DT
40318	1152	27	same	same	JJ
40318	1152	28	heading	heading	NN
40318	1152	29	.	.	.
40318	1153	1	The	the	DT
40318	1153	2	more	more	JJR
40318	1153	3	acid	acid	NN
40318	1153	4	,	,	,
40318	1153	5	the	the	DT
40318	1153	6	faster	fast	JJR
40318	1153	7	the	the	DT
40318	1153	8	whey	whey	NN
40318	1153	9	separates	separate	VBZ
40318	1153	10	from	from	IN
40318	1153	11	the	the	DT
40318	1153	12	curd	curd	NN
40318	1153	13	,	,	,
40318	1153	14	other	other	JJ
40318	1153	15	conditions	condition	NNS
40318	1153	16	being	be	VBG
40318	1153	17	uniform	uniform	JJ
40318	1153	18	.	.	.
40318	1154	1	The	the	DT
40318	1154	2	relation	relation	NN
40318	1154	3	of	of	IN
40318	1154	4	acidity	acidity	NN
40318	1154	5	and	and	CC
40318	1154	6	firmness	firmness	NN
40318	1154	7	of	of	IN
40318	1154	8	the	the	DT
40318	1154	9	curd	curd	NN
40318	1154	10	to	to	IN
40318	1154	11	temperature	temperature	NN
40318	1154	12	of	of	IN
40318	1154	13	the	the	DT
40318	1154	14	curd	curd	NN
40318	1154	15	is	be	VBZ
40318	1154	16	another	another	DT
40318	1154	17	important	important	JJ
40318	1154	18	factor	factor	NN
40318	1154	19	in	in	IN
40318	1154	20	the	the	DT
40318	1154	21	successful	successful	JJ
40318	1154	22	manufacture	manufacture	NN
40318	1154	23	of	of	IN
40318	1154	24	cheese	cheese	NN
40318	1154	25	.	.	.
40318	1155	1	The	the	DT
40318	1155	2	higher	high	JJR
40318	1155	3	the	the	DT
40318	1155	4	acidity	acidity	NN
40318	1155	5	,	,	,
40318	1155	6	the	the	DT
40318	1155	7	faster	fast	JJR
40318	1155	8	the	the	DT
40318	1155	9	temperature	temperature	NN
40318	1155	10	of	of	IN
40318	1155	11	the	the	DT
40318	1155	12	curd	curd	NN
40318	1155	13	can	can	MD
40318	1155	14	be	be	VB
40318	1155	15	raised	raise	VBN
40318	1155	16	without	without	IN
40318	1155	17	any	any	DT
40318	1155	18	harmful	harmful	JJ
40318	1155	19	effects	effect	NNS
40318	1155	20	.	.	.
40318	1156	1	If	if	IN
40318	1156	2	the	the	DT
40318	1156	3	temperature	temperature	NN
40318	1156	4	is	be	VBZ
40318	1156	5	raised	raise	VBN
40318	1156	6	too	too	RB
40318	1156	7	fast	fast	RB
40318	1156	8	in	in	IN
40318	1156	9	relation	relation	NN
40318	1156	10	to	to	IN
40318	1156	11	the	the	DT
40318	1156	12	acidity	acidity	NN
40318	1156	13	,	,	,
40318	1156	14	the	the	DT
40318	1156	15	film	film	NN
40318	1156	16	surrounding	surround	VBG
40318	1156	17	each	each	DT
40318	1156	18	piece	piece	NN
40318	1156	19	of	of	IN
40318	1156	20	curd	curd	NNP
40318	1156	21	will	will	MD
40318	1156	22	become	become	VB
40318	1156	23	toughened	toughened	JJ
40318	1156	24	so	so	IN
40318	1156	25	that	that	IN
40318	1156	26	the	the	DT
40318	1156	27	moisture	moisture	NN
40318	1156	28	will	will	MD
40318	1156	29	not	not	RB
40318	1156	30	be	be	VB
40318	1156	31	able	able	JJ
40318	1156	32	to	to	TO
40318	1156	33	escape	escape	VB
40318	1156	34	.	.	.
40318	1157	1	When	when	WRB
40318	1157	2	this	this	DT
40318	1157	3	condition	condition	NN
40318	1157	4	exists	exist	VBZ
40318	1157	5	,	,	,
40318	1157	6	the	the	DT
40318	1157	7	curd	curd	NN
40318	1157	8	will	will	MD
40318	1157	9	feel	feel	VB
40318	1157	10	firm	firm	JJ
40318	1157	11	but	but	CC
40318	1157	12	when	when	WRB
40318	1157	13	the	the	DT
40318	1157	14	pieces	piece	NNS
40318	1157	15	are	be	VBP
40318	1157	16	broken	break	VBN
40318	1157	17	open	open	JJ
40318	1157	18	the	the	DT
40318	1157	19	inside	inside	NN
40318	1157	20	is	be	VBZ
40318	1157	21	found	find	VBN
40318	1157	22	to	to	TO
40318	1157	23	be	be	VB
40318	1157	24	very	very	RB
40318	1157	25	soft	soft	JJ
40318	1157	26	.	.	.
40318	1158	1	This	this	DT
40318	1158	2	results	result	VBZ
40318	1158	3	in	in	IN
40318	1158	4	a	a	DT
40318	1158	5	large	large	JJ
40318	1158	6	loss	loss	NN
40318	1158	7	later	later	RB
40318	1158	8	or	or	CC
40318	1158	9	may	may	MD
40318	1158	10	cause	cause	VB
40318	1158	11	a	a	DT
40318	1158	12	sour	sour	JJ
40318	1158	13	cheese	cheese	NN
40318	1158	14	.	.	.
40318	1159	1	It	-PRON-	PRP
40318	1159	2	usually	usually	RB
40318	1159	3	causes	cause	VBZ
40318	1159	4	an	an	DT
40318	1159	5	uneven	uneven	JJ
40318	1159	6	texture	texture	NN
40318	1159	7	and	and	CC
40318	1159	8	color	color	NN
40318	1159	9	in	in	IN
40318	1159	10	the	the	DT
40318	1159	11	cheese	cheese	NN
40318	1159	12	.	.	.
40318	1160	1	+88	+88	ADD
40318	1160	2	.	.	.
40318	1161	1	Acidity	acidity	NN
40318	1161	2	in	in	IN
40318	1161	3	relation	relation	NN
40318	1161	4	to	to	IN
40318	1161	5	cheese	cheese	NN
40318	1161	6	flavor.+--Just	flavor.+--just	NN
40318	1161	7	what	what	WP
40318	1161	8	part	part	NN
40318	1161	9	the	the	DT
40318	1161	10	acid	acid	NN
40318	1161	11	plays	play	VBZ
40318	1161	12	in	in	IN
40318	1161	13	the	the	DT
40318	1161	14	development	development	NN
40318	1161	15	of	of	IN
40318	1161	16	cheese	cheese	NN
40318	1161	17	flavor	flavor	NN
40318	1161	18	is	be	VBZ
40318	1161	19	not	not	RB
40318	1161	20	known	know	VBN
40318	1161	21	.	.	.
40318	1162	1	If	if	IN
40318	1162	2	a	a	DT
40318	1162	3	certain	certain	JJ
40318	1162	4	amount	amount	NN
40318	1162	5	of	of	IN
40318	1162	6	acid	acid	NN
40318	1162	7	is	be	VBZ
40318	1162	8	not	not	RB
40318	1162	9	present	present	JJ
40318	1162	10	,	,	,
40318	1162	11	the	the	DT
40318	1162	12	characteristic	characteristic	JJ
40318	1162	13	cheese	cheese	NN
40318	1162	14	flavor	flavor	NN
40318	1162	15	does	do	VBZ
40318	1162	16	not	not	RB
40318	1162	17	develop	develop	VB
40318	1162	18	.	.	.
40318	1163	1	If	if	IN
40318	1163	2	too	too	RB
40318	1163	3	much	much	JJ
40318	1163	4	acid	acid	NN
40318	1163	5	is	be	VBZ
40318	1163	6	developed	develop	VBN
40318	1163	7	,	,	,
40318	1163	8	it	-PRON-	PRP
40318	1163	9	gives	give	VBZ
40318	1163	10	the	the	DT
40318	1163	11	cheese	cheese	NN
40318	1163	12	a	a	DT
40318	1163	13	sour	sour	JJ
40318	1163	14	flavor	flavor	NN
40318	1163	15	which	which	WDT
40318	1163	16	is	be	VBZ
40318	1163	17	unpleasant	unpleasant	JJ
40318	1163	18	.	.	.
40318	1164	1	If	if	IN
40318	1164	2	sufficient	sufficient	JJ
40318	1164	3	acid	acid	NN
40318	1164	4	is	be	VBZ
40318	1164	5	not	not	RB
40318	1164	6	developed	develop	VBN
40318	1164	7	,	,	,
40318	1164	8	the	the	DT
40318	1164	9	other	other	JJ
40318	1164	10	undesirable	undesirable	JJ
40318	1164	11	factors	factor	NNS
40318	1164	12	seem	seem	VBP
40318	1164	13	to	to	TO
40318	1164	14	be	be	VB
40318	1164	15	more	more	RBR
40318	1164	16	active	active	JJ
40318	1164	17	,	,	,
40318	1164	18	causing	cause	VBG
40318	1164	19	very	very	RB
40318	1164	20	disagreeable	disagreeable	JJ
40318	1164	21	flavor	flavor	NN
40318	1164	22	and	and	CC
40318	1164	23	may	may	MD
40318	1164	24	cause	cause	VB
40318	1164	25	the	the	DT
40318	1164	26	cheese	cheese	NN
40318	1164	27	to	to	TO
40318	1164	28	putrefy	putrefy	VB
40318	1164	29	.	.	.
40318	1165	1	A	a	DT
40318	1165	2	cheese	cheese	NN
40318	1165	3	with	with	IN
40318	1165	4	a	a	DT
40318	1165	5	low	low	JJ
40318	1165	6	acid	acid	NN
40318	1165	7	usually	usually	RB
40318	1165	8	develops	develop	VBZ
40318	1165	9	a	a	DT
40318	1165	10	very	very	RB
40318	1165	11	mild	mild	JJ
40318	1165	12	flavor	flavor	NN
40318	1165	13	,	,	,
40318	1165	14	and	and	CC
40318	1165	15	if	if	IN
40318	1165	16	carried	carry	VBN
40318	1165	17	to	to	IN
40318	1165	18	extremes	extreme	NNS
40318	1165	19	,	,	,
40318	1165	20	as	as	IN
40318	1165	21	in	in	IN
40318	1165	22	the	the	DT
40318	1165	23	case	case	NN
40318	1165	24	of	of	IN
40318	1165	25	some	some	DT
40318	1165	26	washed	wash	VBN
40318	1165	27	curd	curd	NN
40318	1165	28	cheese	cheese	NN
40318	1165	29	,	,	,
40318	1165	30	the	the	DT
40318	1165	31	true	true	JJ
40318	1165	32	cheese	cheese	NN
40318	1165	33	flavor	flavor	NN
40318	1165	34	never	never	RB
40318	1165	35	develops	develop	VBZ
40318	1165	36	.	.	.
40318	1166	1	+89	+89	XX
40318	1166	2	.	.	.
40318	1167	1	Acidity	acidity	NN
40318	1167	2	in	in	IN
40318	1167	3	relation	relation	NN
40318	1167	4	to	to	IN
40318	1167	5	body	body	NN
40318	1167	6	and	and	CC
40318	1167	7	texture	texture	NN
40318	1167	8	of	of	IN
40318	1167	9	cheese.+--If	cheese.+--If	NNP
40318	1167	10	a	a	DT
40318	1167	11	cheese	cheese	NN
40318	1167	12	is	be	VBZ
40318	1167	13	to	to	TO
40318	1167	14	have	have	VB
40318	1167	15	a	a	DT
40318	1167	16	close	close	JJ
40318	1167	17	,	,	,
40318	1167	18	smooth	smooth	JJ
40318	1167	19	,	,	,
40318	1167	20	mellow	mellow	JJ
40318	1167	21	,	,	,
40318	1167	22	silky	silky	JJ
40318	1167	23	body	body	NN
40318	1167	24	and	and	CC
40318	1167	25	texture	texture	NN
40318	1167	26	,	,	,
40318	1167	27	a	a	DT
40318	1167	28	certain	certain	JJ
40318	1167	29	amount	amount	NN
40318	1167	30	of	of	IN
40318	1167	31	acid	acid	JJ
40318	1167	32	development	development	NN
40318	1167	33	is	be	VBZ
40318	1167	34	necessary	necessary	JJ
40318	1167	35	.	.	.
40318	1168	1	If	if	IN
40318	1168	2	too	too	RB
40318	1168	3	much	much	JJ
40318	1168	4	acid	acid	NN
40318	1168	5	is	be	VBZ
40318	1168	6	developed	develop	VBN
40318	1168	7	,	,	,
40318	1168	8	the	the	DT
40318	1168	9	body	body	NN
40318	1168	10	and	and	CC
40318	1168	11	texture	texture	NN
40318	1168	12	will	will	MD
40318	1168	13	be	be	VB
40318	1168	14	dry	dry	JJ
40318	1168	15	,	,	,
40318	1168	16	harsh	harsh	JJ
40318	1168	17	,	,	,
40318	1168	18	sandy	sandy	NNP
40318	1168	19	,	,	,
40318	1168	20	mealy	mealy	NNP
40318	1168	21	,	,	,
40318	1168	22	corky	corky	NNP
40318	1168	23	.	.	.
40318	1169	1	If	if	IN
40318	1169	2	the	the	DT
40318	1169	3	acid	acid	NN
40318	1169	4	is	be	VBZ
40318	1169	5	not	not	RB
40318	1169	6	sufficient	sufficient	JJ
40318	1169	7	the	the	DT
40318	1169	8	cheese	cheese	NN
40318	1169	9	may	may	MD
40318	1169	10	be	be	VB
40318	1169	11	soft	soft	JJ
40318	1169	12	or	or	CC
40318	1169	13	weak	weak	JJ
40318	1169	14	bodied	bodied	JJ
40318	1169	15	,	,	,
40318	1169	16	and	and	CC
40318	1169	17	is	be	VBZ
40318	1169	18	usually	usually	RB
40318	1169	19	characterized	characterize	VBN
40318	1169	20	by	by	IN
40318	1169	21	"	"	``
40318	1169	22	Swiss	swiss	JJ
40318	1169	23	curd	curd	NN
40318	1169	24	holes	hole	NNS
40318	1169	25	,	,	,
40318	1169	26	"	"	''
40318	1169	27	which	which	WDT
40318	1169	28	are	be	VBP
40318	1169	29	spaces	space	NNS
40318	1169	30	of	of	IN
40318	1169	31	various	various	JJ
40318	1169	32	sizes	size	NNS
40318	1169	33	usually	usually	RB
40318	1169	34	more	more	RBR
40318	1169	35	or	or	CC
40318	1169	36	less	less	RBR
40318	1169	37	round	round	JJ
40318	1169	38	and	and	CC
40318	1169	39	very	very	RB
40318	1169	40	shiny	shiny	JJ
40318	1169	41	on	on	IN
40318	1169	42	the	the	DT
40318	1169	43	inside	inside	NN
40318	1169	44	.	.	.
40318	1170	1	+90	+90	XX
40318	1170	2	.	.	.
40318	1171	1	Acidity	acidity	NN
40318	1171	2	in	in	IN
40318	1171	3	relation	relation	NN
40318	1171	4	to	to	IN
40318	1171	5	cheese	cheese	NN
40318	1171	6	color.+--An	color.+--An	NNP
40318	1171	7	over	over	IN
40318	1171	8	-	-	HYPH
40318	1171	9	development	development	NN
40318	1171	10	of	of	IN
40318	1171	11	acidity	acidity	NN
40318	1171	12	affects	affect	VBZ
40318	1171	13	the	the	DT
40318	1171	14	color	color	NN
40318	1171	15	of	of	IN
40318	1171	16	a	a	DT
40318	1171	17	cheese	cheese	NN
40318	1171	18	.	.	.
40318	1172	1	If	if	IN
40318	1172	2	this	this	DT
40318	1172	3	development	development	NN
40318	1172	4	of	of	IN
40318	1172	5	acidity	acidity	NN
40318	1172	6	is	be	VBZ
40318	1172	7	uniform	uniform	JJ
40318	1172	8	throughout	throughout	IN
40318	1172	9	the	the	DT
40318	1172	10	cheese	cheese	NN
40318	1172	11	,	,	,
40318	1172	12	it	-PRON-	PRP
40318	1172	13	causes	cause	VBZ
40318	1172	14	the	the	DT
40318	1172	15	color	color	NN
40318	1172	16	to	to	TO
40318	1172	17	become	become	VB
40318	1172	18	pale	pale	JJ
40318	1172	19	or	or	CC
40318	1172	20	bleached	bleached	JJ
40318	1172	21	.	.	.
40318	1173	1	If	if	IN
40318	1173	2	this	this	DT
40318	1173	3	development	development	NN
40318	1173	4	is	be	VBZ
40318	1173	5	uneven	uneven	JJ
40318	1173	6	,	,	,
40318	1173	7	due	due	IN
40318	1173	8	to	to	IN
40318	1173	9	the	the	DT
40318	1173	10	uneven	uneven	JJ
40318	1173	11	distribution	distribution	NN
40318	1173	12	of	of	IN
40318	1173	13	moisture	moisture	NN
40318	1173	14	,	,	,
40318	1173	15	the	the	DT
40318	1173	16	color	color	NN
40318	1173	17	will	will	MD
40318	1173	18	be	be	VB
40318	1173	19	bleached	bleach	VBN
40318	1173	20	in	in	IN
40318	1173	21	spots	spot	NNS
40318	1173	22	,	,	,
40318	1173	23	causing	cause	VBG
40318	1173	24	a	a	DT
40318	1173	25	mottled	mottle	VBN
40318	1173	26	effect	effect	NN
40318	1173	27	.	.	.
40318	1174	1	+91	+91	UH
40318	1174	2	.	.	.
40318	1175	1	Control	control	NN
40318	1175	2	of	of	IN
40318	1175	3	moisture.+[28]--The	moisture.+[28]--The	NNP
40318	1175	4	cheese	cheese	NN
40318	1175	5	-	-	HYPH
40318	1175	6	maker	maker	NN
40318	1175	7	must	must	MD
40318	1175	8	use	use	VB
40318	1175	9	skill	skill	NN
40318	1175	10	and	and	CC
40318	1175	11	judgment	judgment	NN
40318	1175	12	in	in	IN
40318	1175	13	regulating	regulate	VBG
40318	1175	14	the	the	DT
40318	1175	15	amount	amount	NN
40318	1175	16	of	of	IN
40318	1175	17	moisture	moisture	NN
40318	1175	18	in	in	IN
40318	1175	19	relation	relation	NN
40318	1175	20	to	to	IN
40318	1175	21	the	the	DT
40318	1175	22	firmness	firmness	NN
40318	1175	23	of	of	IN
40318	1175	24	the	the	DT
40318	1175	25	curd	curd	NN
40318	1175	26	and	and	CC
40318	1175	27	the	the	DT
40318	1175	28	acid	acid	NN
40318	1175	29	.	.	.
40318	1176	1	Since	since	IN
40318	1176	2	there	there	EX
40318	1176	3	are	be	VBP
40318	1176	4	no	no	DT
40318	1176	5	quick	quick	JJ
40318	1176	6	accurate	accurate	JJ
40318	1176	7	tests	test	NNS
40318	1176	8	to	to	TO
40318	1176	9	determine	determine	VB
40318	1176	10	the	the	DT
40318	1176	11	amount	amount	NN
40318	1176	12	of	of	IN
40318	1176	13	moisture	moisture	NN
40318	1176	14	,	,	,
40318	1176	15	this	this	DT
40318	1176	16	is	be	VBZ
40318	1176	17	left	leave	VBN
40318	1176	18	entirely	entirely	RB
40318	1176	19	to	to	IN
40318	1176	20	the	the	DT
40318	1176	21	judgment	judgment	NN
40318	1176	22	of	of	IN
40318	1176	23	the	the	DT
40318	1176	24	operator	operator	NN
40318	1176	25	.	.	.
40318	1177	1	Certain	certain	JJ
40318	1177	2	methods	method	NNS
40318	1177	3	of	of	IN
40318	1177	4	handling	handle	VBG
40318	1177	5	the	the	DT
40318	1177	6	curd	curd	NN
40318	1177	7	reduce	reduce	VB
40318	1177	8	the	the	DT
40318	1177	9	moisture	moisture	NN
40318	1177	10	-	-	HYPH
40318	1177	11	content	content	NN
40318	1177	12	,	,	,
40318	1177	13	while	while	IN
40318	1177	14	others	other	NNS
40318	1177	15	increase	increase	VBP
40318	1177	16	it	-PRON-	PRP
40318	1177	17	.	.	.
40318	1178	1	The	the	DT
40318	1178	2	cheese	cheese	NN
40318	1178	3	-	-	HYPH
40318	1178	4	maker	maker	NN
40318	1178	5	must	must	MD
40318	1178	6	decide	decide	VB
40318	1178	7	how	how	WRB
40318	1178	8	to	to	TO
40318	1178	9	handle	handle	VB
40318	1178	10	the	the	DT
40318	1178	11	curd	curd	NN
40318	1178	12	.	.	.
40318	1179	1	If	if	IN
40318	1179	2	the	the	DT
40318	1179	3	curd	curd	NN
40318	1179	4	becomes	become	VBZ
40318	1179	5	too	too	RB
40318	1179	6	dry	dry	JJ
40318	1179	7	,	,	,
40318	1179	8	methods	method	NNS
40318	1179	9	should	should	MD
40318	1179	10	be	be	VB
40318	1179	11	employed	employ	VBN
40318	1179	12	to	to	TO
40318	1179	13	increase	increase	VB
40318	1179	14	the	the	DT
40318	1179	15	moisture	moisture	NN
40318	1179	16	,	,	,
40318	1179	17	and	and	CC
40318	1179	18	vice	vice	NN
40318	1179	19	versa	versa	RB
40318	1179	20	.	.	.
40318	1180	1	_	_	NNP
40318	1180	2	Causes	Causes	NNPS
40318	1180	3	of	of	IN
40318	1180	4	excessive	excessive	JJ
40318	1180	5	moisture	moisture	NN
40318	1180	6	:	:	:
40318	1180	7	_	_	XX
40318	1180	8	Cutting	cut	VBG
40318	1180	9	the	the	DT
40318	1180	10	curd	curd	NN
40318	1180	11	coarse	coarse	NN
40318	1180	12	.	.	.
40318	1181	1	Cutting	cut	VBG
40318	1181	2	the	the	DT
40318	1181	3	curd	curd	NN
40318	1181	4	after	after	IN
40318	1181	5	it	-PRON-	PRP
40318	1181	6	has	have	VBZ
40318	1181	7	become	become	VBN
40318	1181	8	too	too	RB
40318	1181	9	hard	hard	JJ
40318	1181	10	.	.	.
40318	1182	1	Setting	set	VBG
40318	1182	2	the	the	DT
40318	1182	3	milk	milk	NN
40318	1182	4	at	at	IN
40318	1182	5	a	a	DT
40318	1182	6	high	high	JJ
40318	1182	7	temperature	temperature	NN
40318	1182	8	.	.	.
40318	1183	1	Use	use	NN
40318	1183	2	of	of	IN
40318	1183	3	excessive	excessive	JJ
40318	1183	4	amount	amount	NN
40318	1183	5	of	of	IN
40318	1183	6	rennet	rennet	NN
40318	1183	7	extract	extract	NN
40318	1183	8	.	.	.
40318	1184	1	Low	low	JJ
40318	1184	2	acid	acid	NN
40318	1184	3	in	in	IN
40318	1184	4	the	the	DT
40318	1184	5	curd	curd	NN
40318	1184	6	at	at	IN
40318	1184	7	the	the	DT
40318	1184	8	time	time	NN
40318	1184	9	of	of	IN
40318	1184	10	removing	remove	VBG
40318	1184	11	the	the	DT
40318	1184	12	whey	whey	NN
40318	1184	13	.	.	.
40318	1185	1	Not	not	RB
40318	1185	2	stirring	stir	VBG
40318	1185	3	the	the	DT
40318	1185	4	curd	curd	NN
40318	1185	5	with	with	IN
40318	1185	6	the	the	DT
40318	1185	7	hands	hand	NNS
40318	1185	8	as	as	IN
40318	1185	9	the	the	DT
40318	1185	10	last	last	JJ
40318	1185	11	of	of	IN
40318	1185	12	the	the	DT
40318	1185	13	whey	whey	NN
40318	1185	14	is	be	VBZ
40318	1185	15	removed	remove	VBN
40318	1185	16	.	.	.
40318	1186	1	High	high	JJ
40318	1186	2	piling	piling	NN
40318	1186	3	of	of	IN
40318	1186	4	the	the	DT
40318	1186	5	curd	curd	NN
40318	1186	6	during	during	IN
40318	1186	7	the	the	DT
40318	1186	8	cheddaring	cheddare	VBG
40318	1186	9	process	process	NN
40318	1186	10	.	.	.
40318	1187	1	Piling	pile	VBG
40318	1187	2	the	the	DT
40318	1187	3	curd	curd	NN
40318	1187	4	too	too	RB
40318	1187	5	quickly	quickly	RB
40318	1187	6	after	after	IN
40318	1187	7	removing	remove	VBG
40318	1187	8	the	the	DT
40318	1187	9	whey	whey	NN
40318	1187	10	.	.	.
40318	1188	1	Use	use	NN
40318	1188	2	of	of	IN
40318	1188	3	a	a	DT
40318	1188	4	small	small	JJ
40318	1188	5	amount	amount	NN
40318	1188	6	of	of	IN
40318	1188	7	salt	salt	NN
40318	1188	8	.	.	.
40318	1189	1	Holding	hold	VBG
40318	1189	2	the	the	DT
40318	1189	3	curd	curd	NN
40318	1189	4	at	at	IN
40318	1189	5	too	too	RB
40318	1189	6	low	low	JJ
40318	1189	7	a	a	DT
40318	1189	8	temperature	temperature	NN
40318	1189	9	after	after	IN
40318	1189	10	the	the	DT
40318	1189	11	whey	whey	NN
40318	1189	12	is	be	VBZ
40318	1189	13	removed	remove	VBN
40318	1189	14	.	.	.
40318	1190	1	Soaking	soak	VBG
40318	1190	2	the	the	DT
40318	1190	3	curd	curd	NN
40318	1190	4	in	in	IN
40318	1190	5	water	water	NN
40318	1190	6	previous	previous	JJ
40318	1190	7	to	to	IN
40318	1190	8	salting	salt	VBG
40318	1190	9	.	.	.
40318	1191	1	Allowing	allow	VBG
40318	1191	2	the	the	DT
40318	1191	3	curd	curd	NN
40318	1191	4	to	to	TO
40318	1191	5	remain	remain	VB
40318	1191	6	in	in	IN
40318	1191	7	the	the	DT
40318	1191	8	whey	whey	NN
40318	1191	9	too	too	RB
40318	1191	10	long	long	RB
40318	1191	11	so	so	IN
40318	1191	12	that	that	IN
40318	1191	13	it	-PRON-	PRP
40318	1191	14	reabsorbs	reabsorb	VBZ
40318	1191	15	the	the	DT
40318	1191	16	whey	whey	NN
40318	1191	17	.	.	.
40318	1192	1	Heating	heat	VBG
40318	1192	2	the	the	DT
40318	1192	3	curd	curd	NN
40318	1192	4	too	too	RB
40318	1192	5	rapidly	rapidly	RB
40318	1192	6	.	.	.
40318	1193	1	_	_	NNP
40318	1193	2	Causes	Causes	NNPS
40318	1193	3	of	of	IN
40318	1193	4	insufficient	insufficient	JJ
40318	1193	5	moisture	moisture	NN
40318	1193	6	:	:	:
40318	1193	7	_	_	XX
40318	1193	8	Cutting	cut	VBG
40318	1193	9	the	the	DT
40318	1193	10	curd	curd	NN
40318	1193	11	too	too	RB
40318	1193	12	fine	fine	JJ
40318	1193	13	or	or	CC
40318	1193	14	breaking	break	VBG
40318	1193	15	up	up	RP
40318	1193	16	the	the	DT
40318	1193	17	pieces	piece	NNS
40318	1193	18	with	with	IN
40318	1193	19	the	the	DT
40318	1193	20	rake	rake	NN
40318	1193	21	into	into	IN
40318	1193	22	too	too	RB
40318	1193	23	small	small	JJ
40318	1193	24	pieces	piece	NNS
40318	1193	25	.	.	.
40318	1194	1	Cutting	cut	VBG
40318	1194	2	the	the	DT
40318	1194	3	curd	curd	NN
40318	1194	4	too	too	RB
40318	1194	5	soft	soft	RB
40318	1194	6	.	.	.
40318	1195	1	Stirring	stir	VBG
40318	1195	2	the	the	DT
40318	1195	3	curd	curd	NN
40318	1195	4	too	too	RB
40318	1195	5	much	much	RB
40318	1195	6	by	by	IN
40318	1195	7	hand	hand	NN
40318	1195	8	as	as	IN
40318	1195	9	the	the	DT
40318	1195	10	last	last	JJ
40318	1195	11	of	of	IN
40318	1195	12	the	the	DT
40318	1195	13	whey	whey	NN
40318	1195	14	is	be	VBZ
40318	1195	15	being	be	VBG
40318	1195	16	removed	remove	VBN
40318	1195	17	.	.	.
40318	1196	1	Developing	develop	VBG
40318	1196	2	high	high	JJ
40318	1196	3	acid	acid	NN
40318	1196	4	in	in	IN
40318	1196	5	the	the	DT
40318	1196	6	curd	curd	NN
40318	1196	7	at	at	IN
40318	1196	8	the	the	DT
40318	1196	9	time	time	NN
40318	1196	10	of	of	IN
40318	1196	11	removing	remove	VBG
40318	1196	12	the	the	DT
40318	1196	13	whey	whey	NN
40318	1196	14	.	.	.
40318	1197	1	Insufficient	insufficient	JJ
40318	1197	2	piling	piling	NN
40318	1197	3	of	of	IN
40318	1197	4	the	the	DT
40318	1197	5	curd	curd	NN
40318	1197	6	during	during	IN
40318	1197	7	the	the	DT
40318	1197	8	cheddaring	cheddare	VBG
40318	1197	9	process	process	NN
40318	1197	10	.	.	.
40318	1198	1	Using	use	VBG
40318	1198	2	a	a	DT
40318	1198	3	large	large	JJ
40318	1198	4	amount	amount	NN
40318	1198	5	of	of	IN
40318	1198	6	salt	salt	NN
40318	1198	7	.	.	.
40318	1199	1	High	high	JJ
40318	1199	2	temperature	temperature	NN
40318	1199	3	and	and	CC
40318	1199	4	low	low	JJ
40318	1199	5	humidity	humidity	NN
40318	1199	6	in	in	IN
40318	1199	7	the	the	DT
40318	1199	8	curing	curing	NN
40318	1199	9	room	room	NN
40318	1199	10	.	.	.
40318	1200	1	+92	+92	UH
40318	1200	2	.	.	.
40318	1201	1	Relation	relation	NN
40318	1201	2	of	of	IN
40318	1201	3	moisture	moisture	NN
40318	1201	4	to	to	TO
40318	1201	5	manufacture	manufacture	VB
40318	1201	6	and	and	CC
40318	1201	7	quality.+--(1	quality.+--(1	NN
40318	1201	8	)	)	-RRB-
40318	1201	9	_	_	NNP
40318	1201	10	Flavor	Flavor	NNP
40318	1201	11	:	:	:
40318	1201	12	_	_	XX
40318	1201	13	If	if	IN
40318	1201	14	the	the	DT
40318	1201	15	cheese	cheese	NN
40318	1201	16	contains	contain	VBZ
40318	1201	17	too	too	RB
40318	1201	18	much	much	JJ
40318	1201	19	moisture	moisture	NN
40318	1201	20	,	,	,
40318	1201	21	it	-PRON-	PRP
40318	1201	22	is	be	VBZ
40318	1201	23	likely	likely	JJ
40318	1201	24	to	to	TO
40318	1201	25	develop	develop	VB
40318	1201	26	a	a	DT
40318	1201	27	sour	sour	JJ
40318	1201	28	or	or	CC
40318	1201	29	acidy	acidy	NN
40318	1201	30	flavor	flavor	NN
40318	1201	31	.	.	.
40318	1202	1	A	a	DT
40318	1202	2	cheese	cheese	NN
40318	1202	3	with	with	IN
40318	1202	4	a	a	DT
40318	1202	5	normally	normally	RB
40318	1202	6	high	high	JJ
40318	1202	7	moisture	moisture	NN
40318	1202	8	-	-	HYPH
40318	1202	9	content	content	NN
40318	1202	10	usually	usually	RB
40318	1202	11	ripens	ripen	VBZ
40318	1202	12	or	or	CC
40318	1202	13	develops	develop	VBZ
40318	1202	14	a	a	DT
40318	1202	15	cheese	cheese	NN
40318	1202	16	flavor	flavor	NN
40318	1202	17	much	much	RB
40318	1202	18	faster	fast	RBR
40318	1202	19	than	than	IN
40318	1202	20	one	one	CD
40318	1202	21	with	with	IN
40318	1202	22	a	a	DT
40318	1202	23	lower	low	JJR
40318	1202	24	moisture	moisture	NN
40318	1202	25	-	-	HYPH
40318	1202	26	content	content	NN
40318	1202	27	,	,	,
40318	1202	28	other	other	JJ
40318	1202	29	conditions	condition	NNS
40318	1202	30	being	be	VBG
40318	1202	31	uniform	uniform	JJ
40318	1202	32	.	.	.
40318	1203	1	A	a	DT
40318	1203	2	cheese	cheese	NN
40318	1203	3	with	with	IN
40318	1203	4	a	a	DT
40318	1203	5	high	high	JJ
40318	1203	6	moisture	moisture	NN
40318	1203	7	-	-	HYPH
40318	1203	8	content	content	NN
40318	1203	9	is	be	VBZ
40318	1203	10	much	much	RB
40318	1203	11	more	more	RBR
40318	1203	12	liable	liable	JJ
40318	1203	13	,	,	,
40318	1203	14	during	during	IN
40318	1203	15	the	the	DT
40318	1203	16	curing	curing	NN
40318	1203	17	process	process	NN
40318	1203	18	,	,	,
40318	1203	19	to	to	TO
40318	1203	20	develop	develop	VB
40318	1203	21	undesirable	undesirable	JJ
40318	1203	22	flavors	flavor	NNS
40318	1203	23	than	than	IN
40318	1203	24	is	be	VBZ
40318	1203	25	one	one	CD
40318	1203	26	with	with	IN
40318	1203	27	a	a	DT
40318	1203	28	lower	low	JJR
40318	1203	29	moisture	moisture	NN
40318	1203	30	-	-	HYPH
40318	1203	31	content	content	NN
40318	1203	32	.	.	.
40318	1204	1	(	(	-LRB-
40318	1204	2	2	2	LS
40318	1204	3	)	)	-RRB-
40318	1204	4	_	_	NNP
40318	1204	5	Body	Body	NNP
40318	1204	6	and	and	CC
40318	1204	7	texture	texture	NN
40318	1204	8	:	:	:
40318	1204	9	_	_	NNP
40318	1204	10	A	a	DT
40318	1204	11	cheese	cheese	NN
40318	1204	12	containing	contain	VBG
40318	1204	13	too	too	RB
40318	1204	14	much	much	JJ
40318	1204	15	moisture	moisture	NN
40318	1204	16	is	be	VBZ
40318	1204	17	very	very	RB
40318	1204	18	soft	soft	JJ
40318	1204	19	and	and	CC
40318	1204	20	is	be	VBZ
40318	1204	21	difficult	difficult	JJ
40318	1204	22	to	to	TO
40318	1204	23	hold	hold	VB
40318	1204	24	in	in	IN
40318	1204	25	shape	shape	NN
40318	1204	26	.	.	.
40318	1205	1	Such	such	PDT
40318	1205	2	a	a	DT
40318	1205	3	product	product	NN
40318	1205	4	breaks	break	VBZ
40318	1205	5	down	down	RP
40318	1205	6	very	very	RB
40318	1205	7	rapidly	rapidly	RB
40318	1205	8	and	and	CC
40318	1205	9	is	be	VBZ
40318	1205	10	usually	usually	RB
40318	1205	11	pasty	pasty	JJ
40318	1205	12	and	and	CC
40318	1205	13	sticky	sticky	JJ
40318	1205	14	in	in	IN
40318	1205	15	texture	texture	NN
40318	1205	16	.	.	.
40318	1206	1	If	if	IN
40318	1206	2	too	too	RB
40318	1206	3	little	little	JJ
40318	1206	4	moisture	moisture	NN
40318	1206	5	is	be	VBZ
40318	1206	6	present	present	JJ
40318	1206	7	,	,	,
40318	1206	8	the	the	DT
40318	1206	9	cheese	cheese	NN
40318	1206	10	is	be	VBZ
40318	1206	11	very	very	RB
40318	1206	12	dry	dry	JJ
40318	1206	13	and	and	CC
40318	1206	14	hard	hard	JJ
40318	1206	15	,	,	,
40318	1206	16	and	and	CC
40318	1206	17	cures	cure	NNS
40318	1206	18	or	or	CC
40318	1206	19	ripens	ripen	VBZ
40318	1206	20	very	very	RB
40318	1206	21	slowly	slowly	RB
40318	1206	22	because	because	IN
40318	1206	23	of	of	IN
40318	1206	24	the	the	DT
40318	1206	25	lack	lack	NN
40318	1206	26	of	of	IN
40318	1206	27	moisture	moisture	NN
40318	1206	28	together	together	RB
40318	1206	29	with	with	IN
40318	1206	30	milk	milk	NN
40318	1206	31	-	-	HYPH
40318	1206	32	sugar	sugar	NN
40318	1206	33	from	from	IN
40318	1206	34	which	which	WDT
40318	1206	35	acid	acid	NN
40318	1206	36	may	may	MD
40318	1206	37	be	be	VB
40318	1206	38	formed	form	VBN
40318	1206	39	.	.	.
40318	1207	1	Dry	Dry	NNP
40318	1207	2	cheeses	cheese	NNS
40318	1207	3	are	be	VBP
40318	1207	4	usually	usually	RB
40318	1207	5	harsh	harsh	JJ
40318	1207	6	,	,	,
40318	1207	7	tough	tough	JJ
40318	1207	8	and	and	CC
40318	1207	9	rubbery	rubbery	JJ
40318	1207	10	in	in	IN
40318	1207	11	texture	texture	NN
40318	1207	12	.	.	.
40318	1208	1	Such	such	JJ
40318	1208	2	cheeses	cheese	NNS
40318	1208	3	also	also	RB
40318	1208	4	have	have	VBP
40318	1208	5	poor	poor	JJ
40318	1208	6	rinds	rind	NNS
40318	1208	7	.	.	.
40318	1209	1	(	(	-LRB-
40318	1209	2	3	3	LS
40318	1209	3	)	)	-RRB-
40318	1209	4	_	_	NNP
40318	1209	5	Color	color	NN
40318	1209	6	:	:	:
40318	1209	7	_	_	XX
40318	1209	8	If	if	IN
40318	1209	9	the	the	DT
40318	1209	10	ideal	ideal	JJ
40318	1209	11	conditions	condition	NNS
40318	1209	12	exist	exist	VBP
40318	1209	13	,	,	,
40318	1209	14	the	the	DT
40318	1209	15	moisture	moisture	NN
40318	1209	16	will	will	MD
40318	1209	17	be	be	VB
40318	1209	18	evenly	evenly	RB
40318	1209	19	distributed	distribute	VBN
40318	1209	20	throughout	throughout	IN
40318	1209	21	the	the	DT
40318	1209	22	cheese	cheese	NN
40318	1209	23	.	.	.
40318	1210	1	The	the	DT
40318	1210	2	spots	spot	NNS
40318	1210	3	containing	contain	VBG
40318	1210	4	more	more	JJR
40318	1210	5	moisture	moisture	NN
40318	1210	6	will	will	MD
40318	1210	7	be	be	VB
40318	1210	8	lighter	light	JJR
40318	1210	9	in	in	IN
40318	1210	10	color	color	NN
40318	1210	11	.	.	.
40318	1211	1	If	if	IN
40318	1211	2	a	a	DT
40318	1211	3	cheese	cheese	NN
40318	1211	4	contains	contain	VBZ
40318	1211	5	so	so	RB
40318	1211	6	much	much	JJ
40318	1211	7	moisture	moisture	NN
40318	1211	8	that	that	IN
40318	1211	9	it	-PRON-	PRP
40318	1211	10	becomes	become	VBZ
40318	1211	11	"	"	``
40318	1211	12	acidy	acidy	NN
40318	1211	13	,	,	,
40318	1211	14	"	"	''
40318	1211	15	the	the	DT
40318	1211	16	effect	effect	NN
40318	1211	17	is	be	VBZ
40318	1211	18	the	the	DT
40318	1211	19	same	same	JJ
40318	1211	20	as	as	IN
40318	1211	21	when	when	WRB
40318	1211	22	too	too	RB
40318	1211	23	much	much	JJ
40318	1211	24	acid	acid	NN
40318	1211	25	is	be	VBZ
40318	1211	26	developed	develop	VBN
40318	1211	27	,	,	,
40318	1211	28	that	that	RB
40318	1211	29	is	is	RB
40318	1211	30	,	,	,
40318	1211	31	the	the	DT
40318	1211	32	color	color	NN
40318	1211	33	becomes	become	VBZ
40318	1211	34	pale	pale	JJ
40318	1211	35	from	from	IN
40318	1211	36	the	the	DT
40318	1211	37	action	action	NN
40318	1211	38	of	of	IN
40318	1211	39	the	the	DT
40318	1211	40	acid	acid	NN
40318	1211	41	.	.	.
40318	1212	1	(	(	-LRB-
40318	1212	2	4	4	LS
40318	1212	3	)	)	-RRB-
40318	1212	4	_	_	NNP
40318	1212	5	Finish	finish	NN
40318	1212	6	:	:	:
40318	1212	7	_	_	NNP
40318	1212	8	A	a	DT
40318	1212	9	cheese	cheese	NN
40318	1212	10	containing	contain	VBG
40318	1212	11	too	too	RB
40318	1212	12	much	much	JJ
40318	1212	13	moisture	moisture	NN
40318	1212	14	is	be	VBZ
40318	1212	15	usually	usually	RB
40318	1212	16	soft	soft	JJ
40318	1212	17	.	.	.
40318	1213	1	A	a	DT
40318	1213	2	good	good	JJ
40318	1213	3	rind	rind	NN
40318	1213	4	does	do	VBZ
40318	1213	5	not	not	RB
40318	1213	6	form	form	VB
40318	1213	7	.	.	.
40318	1214	1	Such	such	PDT
40318	1214	2	a	a	DT
40318	1214	3	cheese	cheese	NN
40318	1214	4	loses	lose	VBZ
40318	1214	5	its	-PRON-	PRP$
40318	1214	6	shape	shape	NN
40318	1214	7	very	very	RB
40318	1214	8	easily	easily	RB
40318	1214	9	,	,	,
40318	1214	10	especially	especially	RB
40318	1214	11	in	in	IN
40318	1214	12	a	a	DT
40318	1214	13	warm	warm	JJ
40318	1214	14	curing	curing	NN
40318	1214	15	room	room	NN
40318	1214	16	.	.	.
40318	1215	1	(	(	-LRB-
40318	1215	2	5	5	LS
40318	1215	3	)	)	-RRB-
40318	1215	4	_	_	NNP
40318	1215	5	Quality	Quality	NNP
40318	1215	6	:	:	:
40318	1215	7	_	_	NNP
40318	1215	8	A	a	DT
40318	1215	9	cheese	cheese	NN
40318	1215	10	with	with	IN
40318	1215	11	a	a	DT
40318	1215	12	high	high	JJ
40318	1215	13	moisture	moisture	NN
40318	1215	14	-	-	HYPH
40318	1215	15	content	content	NN
40318	1215	16	is	be	VBZ
40318	1215	17	usually	usually	RB
40318	1215	18	marketable	marketable	JJ
40318	1215	19	for	for	IN
40318	1215	20	only	only	RB
40318	1215	21	a	a	DT
40318	1215	22	very	very	RB
40318	1215	23	short	short	JJ
40318	1215	24	period	period	NN
40318	1215	25	.	.	.
40318	1216	1	Such	such	PDT
40318	1216	2	a	a	DT
40318	1216	3	product	product	NN
40318	1216	4	usually	usually	RB
40318	1216	5	develops	develop	VBZ
40318	1216	6	flavor	flavor	NN
40318	1216	7	very	very	RB
40318	1216	8	quickly	quickly	RB
40318	1216	9	in	in	IN
40318	1216	10	comparison	comparison	NN
40318	1216	11	to	to	IN
40318	1216	12	a	a	DT
40318	1216	13	dry	dry	JJ
40318	1216	14	cheese	cheese	NN
40318	1216	15	.	.	.
40318	1217	1	It	-PRON-	PRP
40318	1217	2	must	must	MD
40318	1217	3	be	be	VB
40318	1217	4	sold	sell	VBN
40318	1217	5	very	very	RB
40318	1217	6	soon	soon	RB
40318	1217	7	because	because	IN
40318	1217	8	if	if	IN
40318	1217	9	held	hold	VBN
40318	1217	10	too	too	RB
40318	1217	11	long	long	RB
40318	1217	12	,	,	,
40318	1217	13	the	the	DT
40318	1217	14	flavor	flavor	NN
40318	1217	15	becomes	become	VBZ
40318	1217	16	so	so	RB
40318	1217	17	strong	strong	JJ
40318	1217	18	as	as	IN
40318	1217	19	to	to	TO
40318	1217	20	be	be	VB
40318	1217	21	undesirable	undesirable	JJ
40318	1217	22	,	,	,
40318	1217	23	and	and	CC
40318	1217	24	objectionable	objectionable	JJ
40318	1217	25	flavors	flavor	NNS
40318	1217	26	are	be	VBP
40318	1217	27	liable	liable	JJ
40318	1217	28	to	to	TO
40318	1217	29	develop	develop	VB
40318	1217	30	.	.	.
40318	1218	1	In	in	IN
40318	1218	2	some	some	DT
40318	1218	3	cases	case	NNS
40318	1218	4	,	,	,
40318	1218	5	such	such	JJ
40318	1218	6	cheeses	cheese	NNS
40318	1218	7	rot	rot	VBP
40318	1218	8	.	.	.
40318	1219	1	+93	+93	XX
40318	1219	2	.	.	.
40318	1220	1	Relation	relation	NN
40318	1220	2	of	of	IN
40318	1220	3	moisture	moisture	NN
40318	1220	4	to	to	IN
40318	1220	5	acidity.+--From	acidity.+--from	VB
40318	1220	6	the	the	DT
40318	1220	7	preceding	precede	VBG
40318	1220	8	discussion	discussion	NN
40318	1220	9	,	,	,
40318	1220	10	it	-PRON-	PRP
40318	1220	11	is	be	VBZ
40318	1220	12	evident	evident	JJ
40318	1220	13	that	that	IN
40318	1220	14	the	the	DT
40318	1220	15	relation	relation	NN
40318	1220	16	between	between	IN
40318	1220	17	the	the	DT
40318	1220	18	moisture	moisture	NN
40318	1220	19	and	and	CC
40318	1220	20	acidity	acidity	NN
40318	1220	21	is	be	VBZ
40318	1220	22	very	very	RB
40318	1220	23	close	close	JJ
40318	1220	24	,	,	,
40318	1220	25	in	in	IN
40318	1220	26	fact	fact	NN
40318	1220	27	so	so	RB
40318	1220	28	intimate	intimate	JJ
40318	1220	29	that	that	IN
40318	1220	30	in	in	IN
40318	1220	31	some	some	DT
40318	1220	32	cases	case	NNS
40318	1220	33	it	-PRON-	PRP
40318	1220	34	is	be	VBZ
40318	1220	35	difficult	difficult	JJ
40318	1220	36	to	to	TO
40318	1220	37	distinguish	distinguish	VB
40318	1220	38	one	one	CD
40318	1220	39	from	from	IN
40318	1220	40	the	the	DT
40318	1220	41	other	other	JJ
40318	1220	42	when	when	WRB
40318	1220	43	the	the	DT
40318	1220	44	quality	quality	NN
40318	1220	45	of	of	IN
40318	1220	46	the	the	DT
40318	1220	47	cheese	cheese	NN
40318	1220	48	is	be	VBZ
40318	1220	49	considered	consider	VBN
40318	1220	50	.	.	.
40318	1221	1	The	the	DT
40318	1221	2	proper	proper	JJ
40318	1221	3	relation	relation	NN
40318	1221	4	of	of	IN
40318	1221	5	the	the	DT
40318	1221	6	moisture	moisture	NN
40318	1221	7	and	and	CC
40318	1221	8	the	the	DT
40318	1221	9	acidity	acidity	NN
40318	1221	10	determines	determine	VBZ
40318	1221	11	the	the	DT
40318	1221	12	quality	quality	NN
40318	1221	13	of	of	IN
40318	1221	14	the	the	DT
40318	1221	15	resulting	result	VBG
40318	1221	16	cheese	cheese	NN
40318	1221	17	.	.	.
40318	1222	1	If	if	IN
40318	1222	2	too	too	RB
40318	1222	3	much	much	JJ
40318	1222	4	acid	acid	NN
40318	1222	5	is	be	VBZ
40318	1222	6	developed	develop	VBN
40318	1222	7	during	during	IN
40318	1222	8	the	the	DT
40318	1222	9	manufacturing	manufacturing	NN
40318	1222	10	process	process	NN
40318	1222	11	,	,	,
40318	1222	12	the	the	DT
40318	1222	13	product	product	NN
40318	1222	14	will	will	MD
40318	1222	15	be	be	VB
40318	1222	16	sour	sour	JJ
40318	1222	17	.	.	.
40318	1223	1	If	if	IN
40318	1223	2	too	too	RB
40318	1223	3	much	much	JJ
40318	1223	4	moisture	moisture	NN
40318	1223	5	is	be	VBZ
40318	1223	6	retained	retain	VBN
40318	1223	7	in	in	IN
40318	1223	8	the	the	DT
40318	1223	9	form	form	NN
40318	1223	10	of	of	IN
40318	1223	11	whey	whey	NN
40318	1223	12	,	,	,
40318	1223	13	the	the	DT
40318	1223	14	cheese	cheese	NN
40318	1223	15	will	will	MD
40318	1223	16	be	be	VB
40318	1223	17	sour	sour	JJ
40318	1223	18	.	.	.
40318	1224	1	The	the	DT
40318	1224	2	less	less	JJR
40318	1224	3	acid	acid	NN
40318	1224	4	in	in	IN
40318	1224	5	the	the	DT
40318	1224	6	curd	curd	NN
40318	1224	7	,	,	,
40318	1224	8	the	the	DT
40318	1224	9	more	more	JJR
40318	1224	10	moisture	moisture	NN
40318	1224	11	in	in	IN
40318	1224	12	the	the	DT
40318	1224	13	form	form	NN
40318	1224	14	of	of	IN
40318	1224	15	whey	whey	NN
40318	1224	16	may	may	MD
40318	1224	17	be	be	VB
40318	1224	18	retained	retain	VBN
40318	1224	19	in	in	IN
40318	1224	20	the	the	DT
40318	1224	21	curd	curd	NN
40318	1224	22	without	without	IN
40318	1224	23	causing	cause	VBG
40318	1224	24	a	a	DT
40318	1224	25	sour	sour	JJ
40318	1224	26	cheese	cheese	NN
40318	1224	27	.	.	.
40318	1225	1	The	the	DT
40318	1225	2	proper	proper	JJ
40318	1225	3	relationship	relationship	NN
40318	1225	4	between	between	IN
40318	1225	5	the	the	DT
40318	1225	6	moisture	moisture	NN
40318	1225	7	and	and	CC
40318	1225	8	the	the	DT
40318	1225	9	acidity	acidity	NN
40318	1225	10	must	must	MD
40318	1225	11	be	be	VB
40318	1225	12	maintained	maintain	VBN
40318	1225	13	or	or	CC
40318	1225	14	a	a	DT
40318	1225	15	sour	sour	JJ
40318	1225	16	cheese	cheese	NN
40318	1225	17	will	will	MD
40318	1225	18	result	result	VB
40318	1225	19	.	.	.
40318	1226	1	The	the	DT
40318	1226	2	relation	relation	NN
40318	1226	3	of	of	IN
40318	1226	4	the	the	DT
40318	1226	5	moisture	moisture	NN
40318	1226	6	to	to	IN
40318	1226	7	the	the	DT
40318	1226	8	acidity	acidity	NN
40318	1226	9	also	also	RB
40318	1226	10	has	have	VBZ
40318	1226	11	an	an	DT
40318	1226	12	influence	influence	NN
40318	1226	13	on	on	IN
40318	1226	14	the	the	DT
40318	1226	15	curing	curing	NN
40318	1226	16	.	.	.
40318	1227	1	If	if	IN
40318	1227	2	the	the	DT
40318	1227	3	cheese	cheese	NN
40318	1227	4	has	have	VBZ
40318	1227	5	a	a	DT
40318	1227	6	low	low	JJ
40318	1227	7	development	development	NN
40318	1227	8	of	of	IN
40318	1227	9	acidity	acidity	NN
40318	1227	10	and	and	CC
40318	1227	11	a	a	DT
40318	1227	12	low	low	JJ
40318	1227	13	moisture	moisture	NN
40318	1227	14	-	-	HYPH
40318	1227	15	content	content	NN
40318	1227	16	,	,	,
40318	1227	17	it	-PRON-	PRP
40318	1227	18	will	will	MD
40318	1227	19	cure	cure	VB
40318	1227	20	very	very	RB
40318	1227	21	slowly	slowly	RB
40318	1227	22	.	.	.
40318	1228	1	The	the	DT
40318	1228	2	increasing	increase	VBG
40318	1228	3	of	of	IN
40318	1228	4	either	either	CC
40318	1228	5	the	the	DT
40318	1228	6	acidity	acidity	NN
40318	1228	7	or	or	CC
40318	1228	8	moisture	moisture	NN
40318	1228	9	usually	usually	RB
40318	1228	10	increases	increase	VBZ
40318	1228	11	the	the	DT
40318	1228	12	rate	rate	NN
40318	1228	13	of	of	IN
40318	1228	14	cheese	cheese	NN
40318	1228	15	ripening	ripening	NN
40318	1228	16	,	,	,
40318	1228	17	other	other	JJ
40318	1228	18	factors	factor	NNS
40318	1228	19	being	be	VBG
40318	1228	20	the	the	DT
40318	1228	21	same	same	JJ
40318	1228	22	.	.	.
40318	1229	1	The	the	DT
40318	1229	2	relation	relation	NN
40318	1229	3	of	of	IN
40318	1229	4	the	the	DT
40318	1229	5	acidity	acidity	NN
40318	1229	6	and	and	CC
40318	1229	7	the	the	DT
40318	1229	8	moisture	moisture	NN
40318	1229	9	is	be	VBZ
40318	1229	10	so	so	RB
40318	1229	11	important	important	JJ
40318	1229	12	that	that	IN
40318	1229	13	it	-PRON-	PRP
40318	1229	14	can	can	MD
40318	1229	15	not	not	RB
40318	1229	16	be	be	VB
40318	1229	17	neglected	neglect	VBN
40318	1229	18	without	without	IN
40318	1229	19	injuring	injure	VBG
40318	1229	20	both	both	CC
40318	1229	21	the	the	DT
40318	1229	22	quality	quality	NN
40318	1229	23	and	and	CC
40318	1229	24	quantity	quantity	NN
40318	1229	25	of	of	IN
40318	1229	26	cheese	cheese	NN
40318	1229	27	.	.	.
40318	1230	1	This	this	DT
40318	1230	2	knowledge	knowledge	NN
40318	1230	3	can	can	MD
40318	1230	4	be	be	VB
40318	1230	5	obtained	obtain	VBN
40318	1230	6	only	only	RB
40318	1230	7	by	by	IN
40318	1230	8	experience	experience	NN
40318	1230	9	.	.	.
40318	1231	1	+94	+94	NNP
40318	1231	2	.	.	.
40318	1232	1	Setting	set	VBG
40318	1232	2	temperature.+--The	temperature.+--the	CD
40318	1232	3	temperature	temperature	NN
40318	1232	4	of	of	IN
40318	1232	5	renneting	renneting	NN
40318	1232	6	makes	make	VBZ
40318	1232	7	very	very	RB
40318	1232	8	much	much	JJ
40318	1232	9	difference	difference	NN
40318	1232	10	in	in	IN
40318	1232	11	the	the	DT
40318	1232	12	texture	texture	NN
40318	1232	13	of	of	IN
40318	1232	14	the	the	DT
40318	1232	15	product	product	NN
40318	1232	16	.	.	.
40318	1233	1	The	the	DT
40318	1233	2	enzyme	enzyme	NNS
40318	1233	3	rennin	rennin	NN
40318	1233	4	is	be	VBZ
40318	1233	5	sensitive	sensitive	JJ
40318	1233	6	to	to	IN
40318	1233	7	very	very	RB
40318	1233	8	slight	slight	JJ
40318	1233	9	changes	change	NNS
40318	1233	10	in	in	IN
40318	1233	11	temperature	temperature	NN
40318	1233	12	.	.	.
40318	1234	1	Below	below	IN
40318	1234	2	70	70	CD
40318	1234	3	°	°	,
40318	1234	4	F.	F.	NNP
40318	1234	5	,	,	,
40318	1234	6	its	-PRON-	PRP$
40318	1234	7	rate	rate	NN
40318	1234	8	of	of	IN
40318	1234	9	action	action	NN
40318	1234	10	is	be	VBZ
40318	1234	11	very	very	RB
40318	1234	12	slow	slow	JJ
40318	1234	13	.	.	.
40318	1235	1	Beginning	begin	VBG
40318	1235	2	with	with	IN
40318	1235	3	approximately	approximately	RB
40318	1235	4	20	20	CD
40318	1235	5	per	per	IN
40318	1235	6	cent	cent	NN
40318	1235	7	of	of	IN
40318	1235	8	its	-PRON-	PRP$
40318	1235	9	maximum	maximum	JJ
40318	1235	10	effectiveness	effectiveness	NN
40318	1235	11	at	at	IN
40318	1235	12	70	70	CD
40318	1235	13	°	°	,
40318	1235	14	F.	F.	NNP
40318	1235	15	(	(	-LRB-
40318	1235	16	the	the	DT
40318	1235	17	curdling	curdling	NN
40318	1235	18	point	point	NN
40318	1235	19	for	for	IN
40318	1235	20	Neufchâtel	Neufchâtel	NNP
40318	1235	21	)	)	-RRB-
40318	1235	22	,	,	,
40318	1235	23	it	-PRON-	PRP
40318	1235	24	has	have	VBZ
40318	1235	25	risen	rise	VBN
40318	1235	26	to	to	IN
40318	1235	27	65	65	CD
40318	1235	28	per	per	NN
40318	1235	29	cent	cent	NN
40318	1235	30	at	at	IN
40318	1235	31	84	84	CD
40318	1235	32	°	°	,
40318	1235	33	F.	F.	NNP
40318	1235	34	,	,	,
40318	1235	35	to	to	IN
40318	1235	36	70	70	CD
40318	1235	37	per	per	NN
40318	1235	38	cent	cent	NN
40318	1235	39	at	at	IN
40318	1235	40	86	86	CD
40318	1235	41	°	°	,
40318	1235	42	F.	F.	NNP
40318	1235	43	,	,	,
40318	1235	44	as	as	IN
40318	1235	45	used	use	VBN
40318	1235	46	in	in	IN
40318	1235	47	Cheddar	Cheddar	NNP
40318	1235	48	,	,	,
40318	1235	49	to	to	IN
40318	1235	50	about	about	RB
40318	1235	51	80	80	CD
40318	1235	52	to	to	TO
40318	1235	53	85	85	CD
40318	1235	54	per	per	NN
40318	1235	55	cent	cent	NN
40318	1235	56	at	at	IN
40318	1235	57	90	90	CD
40318	1235	58	-	-	SYM
40318	1235	59	94	94	CD
40318	1235	60	°	°	,
40318	1235	61	F.	F.	NNP
40318	1235	62	,	,	,
40318	1235	63	as	as	IN
40318	1235	64	used	use	VBN
40318	1235	65	in	in	IN
40318	1235	66	Limburger	Limburger	NNP
40318	1235	67	.	.	.
40318	1236	1	At	at	IN
40318	1236	2	105	105	CD
40318	1236	3	°	°	,
40318	1236	4	F.	F.	NNP
40318	1236	5	it	-PRON-	PRP
40318	1236	6	reaches	reach	VBZ
40318	1236	7	its	-PRON-	PRP$
40318	1236	8	maximum	maximum	JJ
40318	1236	9	effective	effective	JJ
40318	1236	10	working	work	VBG
40318	1236	11	rate	rate	NN
40318	1236	12	to	to	TO
40318	1236	13	fall	fall	VB
40318	1236	14	from	from	IN
40318	1236	15	that	that	DT
40318	1236	16	efficiency	efficiency	NN
40318	1236	17	to	to	IN
40318	1236	18	about	about	RB
40318	1236	19	50	50	CD
40318	1236	20	per	per	NN
40318	1236	21	cent	cent	NN
40318	1236	22	at	at	IN
40318	1236	23	120	120	CD
40318	1236	24	°	°	NNS
40318	1236	25	F.	F.	NNP
40318	1236	26	Curdling	Curdling	NNP
40318	1236	27	at	at	IN
40318	1236	28	low	low	JJ
40318	1236	29	temperature	temperature	NN
40318	1236	30	lengthens	lengthen	VBZ
40318	1236	31	the	the	DT
40318	1236	32	time	time	NN
40318	1236	33	required	require	VBN
40318	1236	34	for	for	IN
40318	1236	35	the	the	DT
40318	1236	36	same	same	JJ
40318	1236	37	amount	amount	NN
40318	1236	38	of	of	IN
40318	1236	39	rennet	rennet	NN
40318	1236	40	to	to	TO
40318	1236	41	curdle	curdle	VB
40318	1236	42	a	a	DT
40318	1236	43	given	give	VBN
40318	1236	44	quantity	quantity	NN
40318	1236	45	of	of	IN
40318	1236	46	the	the	DT
40318	1236	47	same	same	JJ
40318	1236	48	milk	milk	NN
40318	1236	49	.	.	.
40318	1237	1	The	the	DT
40318	1237	2	texture	texture	NN
40318	1237	3	of	of	IN
40318	1237	4	curd	curd	NN
40318	1237	5	produced	produce	VBN
40318	1237	6	at	at	IN
40318	1237	7	temperatures	temperature	NNS
40318	1237	8	between	between	IN
40318	1237	9	70	70	CD
40318	1237	10	°	°	,
40318	1237	11	F.	F.	NNP
40318	1237	12	and	and	CC
40318	1237	13	84	84	CD
40318	1237	14	°	°	,
40318	1237	15	F.	F.	NNP
40318	1237	16	is	be	VBZ
40318	1237	17	soft	soft	JJ
40318	1237	18	,	,	,
40318	1237	19	jelly	jelly	JJ
40318	1237	20	-	-	HYPH
40318	1237	21	like	like	JJ
40318	1237	22	,	,	,
40318	1237	23	friable	friable	JJ
40318	1237	24	rather	rather	RB
40318	1237	25	than	than	IN
40318	1237	26	rubbery	rubbery	NN
40318	1237	27	.	.	.
40318	1238	1	At	at	IN
40318	1238	2	86	86	CD
40318	1238	3	°	°	,
40318	1238	4	F.	F.	NNP
40318	1238	5	it	-PRON-	PRP
40318	1238	6	begins	begin	VBZ
40318	1238	7	to	to	TO
40318	1238	8	show	show	VB
40318	1238	9	toughening	toughening	NN
40318	1238	10	or	or	CC
40318	1238	11	rubbery	rubbery	NN
40318	1238	12	characters	character	NNS
40318	1238	13	which	which	WDT
40318	1238	14	become	become	VBP
40318	1238	15	very	very	RB
40318	1238	16	marked	marked	JJ
40318	1238	17	at	at	IN
40318	1238	18	90	90	CD
40318	1238	19	°	°	,
40318	1238	20	F.	F.	NNP
40318	1238	21	to	to	IN
40318	1238	22	94	94	CD
40318	1238	23	°	°	,
40318	1238	24	F.	F.	NNP
40318	1238	25	as	as	IN
40318	1238	26	used	use	VBN
40318	1238	27	in	in	IN
40318	1238	28	Limburger	Limburger	NNP
40318	1238	29	.	.	.
40318	1239	1	With	with	IN
40318	1239	2	the	the	DT
40318	1239	3	increased	increased	JJ
40318	1239	4	vigor	vigor	NN
40318	1239	5	of	of	IN
40318	1239	6	action	action	NN
40318	1239	7	as	as	IN
40318	1239	8	it	-PRON-	PRP
40318	1239	9	passes	pass	VBZ
40318	1239	10	its	-PRON-	PRP$
40318	1239	11	maximum	maximum	JJ
40318	1239	12	rate	rate	NN
40318	1239	13	of	of	IN
40318	1239	14	action	action	NN
40318	1239	15	at	at	IN
40318	1239	16	105	105	CD
40318	1239	17	°	°	,
40318	1239	18	F.	F.	NNP
40318	1239	19	,	,	,
40318	1239	20	the	the	DT
40318	1239	21	texture	texture	NN
40318	1239	22	tends	tend	VBZ
40318	1239	23	to	to	TO
40318	1239	24	become	become	VB
40318	1239	25	loose	loose	JJ
40318	1239	26	,	,	,
40318	1239	27	floccose	floccose	JJ
40318	1239	28	to	to	IN
40318	1239	29	granular	granular	NN
40318	1239	30	.	.	.
40318	1240	1	Aside	aside	RB
40318	1240	2	from	from	IN
40318	1240	3	the	the	DT
40318	1240	4	Neufchâtel	Neufchâtel	NNP
40318	1240	5	group	group	NN
40318	1240	6	,	,	,
40318	1240	7	the	the	DT
40318	1240	8	working	work	VBG
40318	1240	9	range	range	NN
40318	1240	10	of	of	IN
40318	1240	11	temperatures	temperature	NNS
40318	1240	12	for	for	IN
40318	1240	13	the	the	DT
40318	1240	14	renneting	rennete	VBG
40318	1240	15	period	period	NN
40318	1240	16	runs	run	VBZ
40318	1240	17	from	from	IN
40318	1240	18	about	about	IN
40318	1240	19	84	84	CD
40318	1240	20	°	°	,
40318	1240	21	F.	F.	NNP
40318	1240	22	to	to	IN
40318	1240	23	about	about	IN
40318	1240	24	94	94	CD
40318	1240	25	°	°	,
40318	1240	26	F.	F.	NNP
40318	1240	27	,	,	,
40318	1240	28	a	a	DT
40318	1240	29	range	range	NN
40318	1240	30	of	of	IN
40318	1240	31	barely	barely	RB
40318	1240	32	10	10	CD
40318	1240	33	°	°	,
40318	1240	34	F.	F.	NNP
40318	1240	35	,	,	,
40318	1240	36	or	or	CC
40318	1240	37	the	the	DT
40318	1240	38	use	use	NN
40318	1240	39	of	of	IN
40318	1240	40	65	65	CD
40318	1240	41	per	per	NN
40318	1240	42	cent	cent	NN
40318	1240	43	to	to	IN
40318	1240	44	80	80	CD
40318	1240	45	or	or	CC
40318	1240	46	possibly	possibly	RB
40318	1240	47	85	85	CD
40318	1240	48	per	per	IN
40318	1240	49	cent	cent	NN
40318	1240	50	of	of	IN
40318	1240	51	the	the	DT
40318	1240	52	maximum	maximum	JJ
40318	1240	53	efficiency	efficiency	NN
40318	1240	54	of	of	IN
40318	1240	55	the	the	DT
40318	1240	56	rennet	rennet	NN
40318	1240	57	.	.	.
40318	1241	1	Within	within	IN
40318	1241	2	this	this	DT
40318	1241	3	range	range	NN
40318	1241	4	of	of	IN
40318	1241	5	temperature	temperature	NN
40318	1241	6	,	,	,
40318	1241	7	the	the	DT
40318	1241	8	curd	curd	NN
40318	1241	9	has	have	VBZ
40318	1241	10	the	the	DT
40318	1241	11	physical	physical	JJ
40318	1241	12	characters	character	NNS
40318	1241	13	demanded	demand	VBD
40318	1241	14	for	for	IN
40318	1241	15	making	make	VBG
40318	1241	16	most	most	JJS
40318	1241	17	varieties	variety	NNS
40318	1241	18	of	of	IN
40318	1241	19	cheese	cheese	NN
40318	1241	20	.	.	.
40318	1242	1	+95	+95	ADD
40318	1242	2	.	.	.
40318	1243	1	Strength	strength	NN
40318	1243	2	of	of	IN
40318	1243	3	coagulating	coagulate	VBG
40318	1243	4	materials.+--Rennet	materials.+--rennet	NN
40318	1243	5	and	and	CC
40318	1243	6	pepsin	pepsin	JJ
40318	1243	7	preparations	preparation	NNS
40318	1243	8	vary	vary	VBP
40318	1243	9	in	in	IN
40318	1243	10	strength	strength	NN
40318	1243	11	and	and	CC
40318	1243	12	in	in	IN
40318	1243	13	keeping	keep	VBG
40318	1243	14	quality	quality	NN
40318	1243	15	.	.	.
40318	1244	1	With	with	IN
40318	1244	2	a	a	DT
40318	1244	3	particular	particular	JJ
40318	1244	4	stock	stock	NN
40318	1244	5	,	,	,
40318	1244	6	changes	change	NNS
40318	1244	7	go	go	VBP
40318	1244	8	on	on	RP
40318	1244	9	to	to	IN
40318	1244	10	such	such	PDT
40318	1244	11	a	a	DT
40318	1244	12	degree	degree	NN
40318	1244	13	that	that	IN
40318	1244	14	the	the	DT
40318	1244	15	last	last	JJ
40318	1244	16	samples	sample	NNS
40318	1244	17	from	from	IN
40318	1244	18	a	a	DT
40318	1244	19	barrel	barrel	NN
40318	1244	20	of	of	IN
40318	1244	21	rennet	rennet	NN
40318	1244	22	are	be	VBP
40318	1244	23	much	much	RB
40318	1244	24	weaker	weak	JJR
40318	1244	25	than	than	IN
40318	1244	26	the	the	DT
40318	1244	27	earlier	early	JJR
40318	1244	28	ones	one	NNS
40318	1244	29	.	.	.
40318	1245	1	Each	each	DT
40318	1245	2	sample	sample	NN
40318	1245	3	,	,	,
40318	1245	4	barrel	barrel	NN
40318	1245	5	,	,	,
40318	1245	6	keg	keg	NN
40318	1245	7	or	or	CC
40318	1245	8	bottle	bottle	NN
40318	1245	9	should	should	MD
40318	1245	10	be	be	VB
40318	1245	11	tested	test	VBN
40318	1245	12	before	before	RB
40318	1245	13	used	use	VBN
40318	1245	14	.	.	.
40318	1246	1	In	in	IN
40318	1246	2	continuous	continuous	JJ
40318	1246	3	work	work	NN
40318	1246	4	the	the	DT
40318	1246	5	results	result	NNS
40318	1246	6	of	of	IN
40318	1246	7	each	each	DT
40318	1246	8	day	day	NN
40318	1246	9	's	's	POS
40318	1246	10	work	work	NN
40318	1246	11	furnish	furnish	VBP
40318	1246	12	the	the	DT
40318	1246	13	guide	guide	NN
40318	1246	14	for	for	IN
40318	1246	15	the	the	DT
40318	1246	16	next	next	JJ
40318	1246	17	day	day	NN
40318	1246	18	's	's	POS
40318	1246	19	use	use	NN
40318	1246	20	of	of	IN
40318	1246	21	a	a	DT
40318	1246	22	particular	particular	JJ
40318	1246	23	lot	lot	NN
40318	1246	24	of	of	IN
40318	1246	25	rennet	rennet	NN
40318	1246	26	.	.	.
40318	1247	1	+96	+96	NNP
40318	1247	2	.	.	.
40318	1248	1	Amount	amount	NN
40318	1248	2	of	of	IN
40318	1248	3	coagulating	coagulate	VBG
40318	1248	4	materials	material	NNS
40318	1248	5	to	to	IN
40318	1248	6	use.+--For	use.+--for	JJ
40318	1248	7	most	most	JJS
40318	1248	8	varieties	variety	NNS
40318	1248	9	of	of	IN
40318	1248	10	cheese	cheese	NN
40318	1248	11	,	,	,
40318	1248	12	sufficient	sufficient	JJ
40318	1248	13	rennet	rennet	NN
40318	1248	14	extract	extract	NN
40318	1248	15	or	or	CC
40318	1248	16	pepsin	pepsin	NN
40318	1248	17	is	be	VBZ
40318	1248	18	added	add	VBN
40318	1248	19	to	to	IN
40318	1248	20	the	the	DT
40318	1248	21	milk	milk	NN
40318	1248	22	to	to	TO
40318	1248	23	give	give	VB
40318	1248	24	a	a	DT
40318	1248	25	firm	firm	JJ
40318	1248	26	curd	curd	NN
40318	1248	27	in	in	IN
40318	1248	28	twenty	twenty	CD
40318	1248	29	-	-	HYPH
40318	1248	30	five	five	CD
40318	1248	31	to	to	TO
40318	1248	32	forty	forty	CD
40318	1248	33	minutes	minute	NNS
40318	1248	34	.	.	.
40318	1249	1	Of	of	IN
40318	1249	2	the	the	DT
40318	1249	3	ordinary	ordinary	JJ
40318	1249	4	commercial	commercial	JJ
40318	1249	5	rennet	rennet	NN
40318	1249	6	extract	extract	NN
40318	1249	7	,	,	,
40318	1249	8	this	this	DT
40318	1249	9	requires	require	VBZ
40318	1249	10	from	from	IN
40318	1249	11	two	two	CD
40318	1249	12	and	and	CC
40318	1249	13	one	one	CD
40318	1249	14	-	-	HYPH
40318	1249	15	half	half	NN
40318	1249	16	to	to	IN
40318	1249	17	four	four	CD
40318	1249	18	ounces	ounce	NNS
40318	1249	19	to	to	IN
40318	1249	20	one	one	CD
40318	1249	21	thousand	thousand	CD
40318	1249	22	pounds	pound	NNS
40318	1249	23	of	of	IN
40318	1249	24	milk	milk	NN
40318	1249	25	.	.	.
40318	1250	1	This	this	DT
40318	1250	2	gives	give	VBZ
40318	1250	3	a	a	DT
40318	1250	4	maximum	maximum	NN
40318	1250	5	of	of	IN
40318	1250	6	one	one	CD
40318	1250	7	part	part	NN
40318	1250	8	rennet	rennet	NN
40318	1250	9	for	for	IN
40318	1250	10	each	each	DT
40318	1250	11	four	four	CD
40318	1250	12	to	to	TO
40318	1250	13	six	six	CD
40318	1250	14	thousand	thousand	CD
40318	1250	15	parts	part	NNS
40318	1250	16	of	of	IN
40318	1250	17	milk	milk	NN
40318	1250	18	.	.	.
40318	1251	1	The	the	DT
40318	1251	2	great	great	JJ
40318	1251	3	strength	strength	NN
40318	1251	4	of	of	IN
40318	1251	5	the	the	DT
40318	1251	6	rennet	rennet	NN
40318	1251	7	extract	extract	NN
40318	1251	8	is	be	VBZ
40318	1251	9	thus	thus	RB
40318	1251	10	clearly	clearly	RB
40318	1251	11	shown	show	VBN
40318	1251	12	.	.	.
40318	1252	1	+97	+97	NFP
40318	1252	2	.	.	.
40318	1253	1	Method	method	NN
40318	1253	2	of	of	IN
40318	1253	3	adding	add	VBG
40318	1253	4	rennet.+--Before	rennet.+--Before	:
40318	1253	5	rennet	rennet	NNP
40318	1253	6	is	be	VBZ
40318	1253	7	added	add	VBN
40318	1253	8	to	to	IN
40318	1253	9	the	the	DT
40318	1253	10	milk	milk	NN
40318	1253	11	,	,	,
40318	1253	12	it	-PRON-	PRP
40318	1253	13	is	be	VBZ
40318	1253	14	diluted	dilute	VBN
40318	1253	15	in	in	IN
40318	1253	16	about	about	RB
40318	1253	17	forty	forty	CD
40318	1253	18	times	time	NNS
40318	1253	19	its	-PRON-	PRP$
40318	1253	20	volume	volume	NN
40318	1253	21	of	of	IN
40318	1253	22	cold	cold	JJ
40318	1253	23	water	water	NN
40318	1253	24	,	,	,
40318	1253	25	which	which	WDT
40318	1253	26	chills	chill	VBZ
40318	1253	27	the	the	DT
40318	1253	28	enzyme	enzyme	NNS
40318	1253	29	and	and	CC
40318	1253	30	retards	retard	VBZ
40318	1253	31	its	-PRON-	PRP$
40318	1253	32	action	action	NN
40318	1253	33	until	until	IN
40318	1253	34	it	-PRON-	PRP
40318	1253	35	can	can	MD
40318	1253	36	be	be	VB
40318	1253	37	thoroughly	thoroughly	RB
40318	1253	38	mixed	mix	VBN
40318	1253	39	with	with	IN
40318	1253	40	the	the	DT
40318	1253	41	milk	milk	NN
40318	1253	42	.	.	.
40318	1254	1	If	if	IN
40318	1254	2	the	the	DT
40318	1254	3	material	material	NN
40318	1254	4	is	be	VBZ
40318	1254	5	added	add	VBN
40318	1254	6	without	without	IN
40318	1254	7	such	such	JJ
40318	1254	8	dilution	dilution	NN
40318	1254	9	,	,	,
40318	1254	10	the	the	DT
40318	1254	11	concentrated	concentrated	JJ
40318	1254	12	extract	extract	NN
40318	1254	13	produces	produce	VBZ
40318	1254	14	instant	instant	JJ
40318	1254	15	coagulation	coagulation	NN
40318	1254	16	in	in	IN
40318	1254	17	the	the	DT
40318	1254	18	drops	drop	NNS
40318	1254	19	with	with	IN
40318	1254	20	which	which	WDT
40318	1254	21	it	-PRON-	PRP
40318	1254	22	comes	come	VBZ
40318	1254	23	in	in	IN
40318	1254	24	contact	contact	NN
40318	1254	25	,	,	,
40318	1254	26	forming	form	VBG
40318	1254	27	solid	solid	JJ
40318	1254	28	masses	masse	NNS
40318	1254	29	from	from	IN
40318	1254	30	which	which	WDT
40318	1254	31	the	the	DT
40318	1254	32	enzyme	enzyme	NNS
40318	1254	33	escapes	escape	VBZ
40318	1254	34	only	only	RB
40318	1254	35	slowly	slowly	RB
40318	1254	36	to	to	TO
40318	1254	37	diffuse	diffuse	VB
40318	1254	38	throughout	throughout	IN
40318	1254	39	the	the	DT
40318	1254	40	mass	mass	NN
40318	1254	41	.	.	.
40318	1255	1	Uniform	uniform	JJ
40318	1255	2	coagulation	coagulation	NN
40318	1255	3	thus	thus	RB
40318	1255	4	becomes	become	VBZ
40318	1255	5	impossible	impossible	JJ
40318	1255	6	.	.	.
40318	1256	1	After	after	IN
40318	1256	2	the	the	DT
40318	1256	3	rennet	rennet	NN
40318	1256	4	extract	extract	NN
40318	1256	5	has	have	VBZ
40318	1256	6	been	be	VBN
40318	1256	7	diluted	dilute	VBN
40318	1256	8	with	with	IN
40318	1256	9	cold	cold	JJ
40318	1256	10	water	water	NN
40318	1256	11	,	,	,
40318	1256	12	it	-PRON-	PRP
40318	1256	13	should	should	MD
40318	1256	14	be	be	VB
40318	1256	15	distributed	distribute	VBN
40318	1256	16	the	the	DT
40318	1256	17	entire	entire	JJ
40318	1256	18	length	length	NN
40318	1256	19	of	of	IN
40318	1256	20	the	the	DT
40318	1256	21	vat	vat	NN
40318	1256	22	in	in	IN
40318	1256	23	an	an	DT
40318	1256	24	even	even	JJ
40318	1256	25	stream	stream	NN
40318	1256	26	from	from	IN
40318	1256	27	a	a	DT
40318	1256	28	pail	pail	NN
40318	1256	29	.	.	.
40318	1257	1	It	-PRON-	PRP
40318	1257	2	should	should	MD
40318	1257	3	then	then	RB
40318	1257	4	be	be	VB
40318	1257	5	mixed	mix	VBN
40318	1257	6	with	with	IN
40318	1257	7	the	the	DT
40318	1257	8	milk	milk	NN
40318	1257	9	by	by	IN
40318	1257	10	stirring	stir	VBG
40318	1257	11	from	from	IN
40318	1257	12	top	top	NN
40318	1257	13	to	to	IN
40318	1257	14	bottom	bottom	NN
40318	1257	15	for	for	IN
40318	1257	16	about	about	RB
40318	1257	17	three	three	CD
40318	1257	18	to	to	TO
40318	1257	19	four	four	CD
40318	1257	20	minutes	minute	NNS
40318	1257	21	.	.	.
40318	1258	1	For	for	IN
40318	1258	2	this	this	DT
40318	1258	3	purpose	purpose	NN
40318	1258	4	,	,	,
40318	1258	5	either	either	CC
40318	1258	6	a	a	DT
40318	1258	7	long	long	RB
40318	1258	8	-	-	HYPH
40318	1258	9	handled	handle	VBN
40318	1258	10	dipper	dipper	NN
40318	1258	11	or	or	CC
40318	1258	12	a	a	DT
40318	1258	13	wooden	wooden	JJ
40318	1258	14	rake	rake	NN
40318	1258	15	may	may	MD
40318	1258	16	be	be	VB
40318	1258	17	used	use	VBN
40318	1258	18	.	.	.
40318	1259	1	A	a	DT
40318	1259	2	dipperful	dipperful	JJ
40318	1259	3	should	should	MD
40318	1259	4	be	be	VB
40318	1259	5	drawn	draw	VBN
40318	1259	6	from	from	IN
40318	1259	7	the	the	DT
40318	1259	8	gate	gate	NN
40318	1259	9	and	and	CC
40318	1259	10	stirred	stir	VBD
40318	1259	11	into	into	IN
40318	1259	12	the	the	DT
40318	1259	13	vat	vat	NN
40318	1259	14	,	,	,
40318	1259	15	otherwise	otherwise	RB
40318	1259	16	the	the	DT
40318	1259	17	milk	milk	NN
40318	1259	18	in	in	IN
40318	1259	19	the	the	DT
40318	1259	20	gate	gate	NN
40318	1259	21	will	will	MD
40318	1259	22	fail	fail	VB
40318	1259	23	to	to	TO
40318	1259	24	coagulate	coagulate	VB
40318	1259	25	properly	properly	RB
40318	1259	26	because	because	IN
40318	1259	27	the	the	DT
40318	1259	28	rennet	rennet	NN
40318	1259	29	diffuses	diffuse	VBZ
40318	1259	30	too	too	RB
40318	1259	31	slowly	slowly	RB
40318	1259	32	to	to	TO
40318	1259	33	reach	reach	VB
40318	1259	34	and	and	CC
40318	1259	35	affect	affect	VB
40318	1259	36	all	all	PDT
40318	1259	37	the	the	DT
40318	1259	38	milk	milk	NN
40318	1259	39	at	at	IN
40318	1259	40	that	that	DT
40318	1259	41	point	point	NN
40318	1259	42	.	.	.
40318	1260	1	The	the	DT
40318	1260	2	milk	milk	NN
40318	1260	3	should	should	MD
40318	1260	4	be	be	VB
40318	1260	5	stirred	stir	VBN
40318	1260	6	on	on	IN
40318	1260	7	the	the	DT
40318	1260	8	top	top	NN
40318	1260	9	,	,	,
40318	1260	10	preferably	preferably	RB
40318	1260	11	with	with	IN
40318	1260	12	the	the	DT
40318	1260	13	bottom	bottom	NN
40318	1260	14	of	of	IN
40318	1260	15	a	a	DT
40318	1260	16	dipper	dipper	NN
40318	1260	17	,	,	,
40318	1260	18	until	until	IN
40318	1260	19	signs	sign	NNS
40318	1260	20	of	of	IN
40318	1260	21	coagulation	coagulation	NN
40318	1260	22	begin	begin	VBP
40318	1260	23	to	to	TO
40318	1260	24	appear	appear	VB
40318	1260	25	.	.	.
40318	1261	1	This	this	DT
40318	1261	2	stirring	stirring	NN
40318	1261	3	keeps	keep	VBZ
40318	1261	4	the	the	DT
40318	1261	5	cream	cream	NN
40318	1261	6	from	from	IN
40318	1261	7	rising	rise	VBG
40318	1261	8	.	.	.
40318	1262	1	There	there	EX
40318	1262	2	are	be	VBP
40318	1262	3	various	various	JJ
40318	1262	4	ways	way	NNS
40318	1262	5	or	or	CC
40318	1262	6	signs	sign	NNS
40318	1262	7	to	to	TO
40318	1262	8	indicate	indicate	VB
40318	1262	9	when	when	WRB
40318	1262	10	the	the	DT
40318	1262	11	coagulation	coagulation	NN
40318	1262	12	has	have	VBZ
40318	1262	13	gone	go	VBN
40318	1262	14	to	to	IN
40318	1262	15	the	the	DT
40318	1262	16	stage	stage	NN
40318	1262	17	at	at	IN
40318	1262	18	which	which	WDT
40318	1262	19	the	the	DT
40318	1262	20	mix	mix	NN
40318	1262	21	is	be	VBZ
40318	1262	22	about	about	JJ
40318	1262	23	to	to	TO
40318	1262	24	become	become	VB
40318	1262	25	thick	thick	JJ
40318	1262	26	:	:	:
40318	1262	27	(	(	-LRB-
40318	1262	28	1	1	LS
40318	1262	29	)	)	-RRB-
40318	1262	30	The	the	DT
40318	1262	31	milk	milk	NN
40318	1262	32	becomes	become	VBZ
40318	1262	33	lazy	lazy	JJ
40318	1262	34	or	or	CC
40318	1262	35	thicker	thick	JJR
40318	1262	36	as	as	IN
40318	1262	37	the	the	DT
40318	1262	38	finger	finger	NN
40318	1262	39	is	be	VBZ
40318	1262	40	passed	pass	VBN
40318	1262	41	through	through	IN
40318	1262	42	it	-PRON-	PRP
40318	1262	43	;	;	:
40318	1262	44	(	(	-LRB-
40318	1262	45	2	2	LS
40318	1262	46	)	)	-RRB-
40318	1262	47	bubbles	bubble	NNS
40318	1262	48	caused	cause	VBN
40318	1262	49	by	by	IN
40318	1262	50	moving	move	VBG
40318	1262	51	the	the	DT
40318	1262	52	finger	finger	NN
40318	1262	53	remain	remain	VBP
40318	1262	54	on	on	IN
40318	1262	55	the	the	DT
40318	1262	56	milk	milk	NN
40318	1262	57	longer	long	RBR
40318	1262	58	,	,	,
40318	1262	59	usually	usually	RB
40318	1262	60	until	until	IN
40318	1262	61	one	one	PRP
40318	1262	62	can	can	MD
40318	1262	63	count	count	VB
40318	1262	64	ten	ten	CD
40318	1262	65	when	when	WRB
40318	1262	66	ready	ready	JJ
40318	1262	67	to	to	TO
40318	1262	68	thicken	thicken	VB
40318	1262	69	.	.	.
40318	1263	1	If	if	IN
40318	1263	2	the	the	DT
40318	1263	3	milk	milk	NN
40318	1263	4	is	be	VBZ
40318	1263	5	stirred	stir	VBN
40318	1263	6	too	too	RB
40318	1263	7	long	long	RB
40318	1263	8	or	or	CC
40318	1263	9	after	after	IN
40318	1263	10	it	-PRON-	PRP
40318	1263	11	begins	begin	VBZ
40318	1263	12	to	to	TO
40318	1263	13	thicken	thicken	VB
40318	1263	14	,	,	,
40318	1263	15	the	the	DT
40318	1263	16	result	result	NN
40318	1263	17	is	be	VBZ
40318	1263	18	a	a	DT
40318	1263	19	granular	granular	JJ
40318	1263	20	sort	sort	NN
40318	1263	21	of	of	IN
40318	1263	22	curd	curd	NN
40318	1263	23	,	,	,
40318	1263	24	and	and	CC
40318	1263	25	there	there	EX
40318	1263	26	will	will	MD
40318	1263	27	be	be	VB
40318	1263	28	an	an	DT
40318	1263	29	abnormally	abnormally	RB
40318	1263	30	large	large	JJ
40318	1263	31	loss	loss	NN
40318	1263	32	of	of	IN
40318	1263	33	fat	fat	NN
40318	1263	34	in	in	IN
40318	1263	35	the	the	DT
40318	1263	36	manufacturing	manufacturing	NN
40318	1263	37	process	process	NN
40318	1263	38	.	.	.
40318	1264	1	The	the	DT
40318	1264	2	addition	addition	NN
40318	1264	3	of	of	IN
40318	1264	4	the	the	DT
40318	1264	5	rennet	rennet	NN
40318	1264	6	and	and	CC
40318	1264	7	subsequent	subsequent	JJ
40318	1264	8	stirring	stirring	NN
40318	1264	9	require	require	VBP
40318	1264	10	the	the	DT
40318	1264	11	exercise	exercise	NN
40318	1264	12	of	of	IN
40318	1264	13	great	great	JJ
40318	1264	14	care	care	NN
40318	1264	15	and	and	CC
40318	1264	16	constant	constant	JJ
40318	1264	17	attention	attention	NN
40318	1264	18	to	to	IN
40318	1264	19	details	detail	NNS
40318	1264	20	.	.	.
40318	1265	1	The	the	DT
40318	1265	2	cheese	cheese	NN
40318	1265	3	-	-	HYPH
40318	1265	4	maker	maker	NN
40318	1265	5	can	can	MD
40318	1265	6	do	do	VB
40318	1265	7	nothing	nothing	NN
40318	1265	8	else	else	RB
40318	1265	9	for	for	IN
40318	1265	10	those	those	DT
40318	1265	11	few	few	JJ
40318	1265	12	minutes	minute	NNS
40318	1265	13	.	.	.
40318	1266	1	When	when	WRB
40318	1266	2	through	through	IN
40318	1266	3	stirring	stirring	NN
40318	1266	4	,	,	,
40318	1266	5	it	-PRON-	PRP
40318	1266	6	is	be	VBZ
40318	1266	7	a	a	DT
40318	1266	8	good	good	JJ
40318	1266	9	plan	plan	NN
40318	1266	10	in	in	IN
40318	1266	11	cold	cold	JJ
40318	1266	12	weather	weather	NN
40318	1266	13	to	to	TO
40318	1266	14	cover	cover	VB
40318	1266	15	the	the	DT
40318	1266	16	vat	vat	NN
40318	1266	17	with	with	IN
40318	1266	18	a	a	DT
40318	1266	19	cloth	cloth	NN
40318	1266	20	as	as	IN
40318	1266	21	this	this	DT
40318	1266	22	will	will	MD
40318	1266	23	keep	keep	VB
40318	1266	24	the	the	DT
40318	1266	25	surface	surface	NN
40318	1266	26	of	of	IN
40318	1266	27	the	the	DT
40318	1266	28	curd	curd	NN
40318	1266	29	warm	warm	JJ
40318	1266	30	.	.	.
40318	1267	1	In	in	IN
40318	1267	2	summer	summer	NN
40318	1267	3	the	the	DT
40318	1267	4	same	same	JJ
40318	1267	5	cover	cover	NN
40318	1267	6	will	will	MD
40318	1267	7	keep	keep	VB
40318	1267	8	out	out	RP
40318	1267	9	the	the	DT
40318	1267	10	flies	fly	NNS
40318	1267	11	.	.	.
40318	1268	1	_	_	NNP
40318	1268	2	Causes	Causes	NNPS
40318	1268	3	of	of	IN
40318	1268	4	a	a	DT
40318	1268	5	delayed	delay	VBN
40318	1268	6	coagulation	coagulation	NN
40318	1268	7	:	:	:
40318	1268	8	_	_	NNP
40318	1268	9	(	(	-LRB-
40318	1268	10	1	1	LS
40318	1268	11	)	)	-RRB-
40318	1268	12	Weak	weak	JJ
40318	1268	13	rennet	rennet	NN
40318	1268	14	extract	extract	NN
40318	1268	15	or	or	CC
40318	1268	16	too	too	RB
40318	1268	17	small	small	JJ
40318	1268	18	an	an	DT
40318	1268	19	amount	amount	NN
40318	1268	20	.	.	.
40318	1269	1	(	(	-LRB-
40318	1269	2	2	2	LS
40318	1269	3	)	)	-RRB-
40318	1269	4	Low	low	JJ
40318	1269	5	temperatures	temperature	NNS
40318	1269	6	due	due	JJ
40318	1269	7	to	to	IN
40318	1269	8	inaccurate	inaccurate	JJ
40318	1269	9	thermometers	thermometer	NNS
40318	1269	10	.	.	.
40318	1270	1	(	(	-LRB-
40318	1270	2	3	3	LS
40318	1270	3	)	)	-RRB-
40318	1270	4	Pasteurized	pasteurize	VBN
40318	1270	5	milk	milk	NN
40318	1270	6	.	.	.
40318	1271	1	(	(	-LRB-
40318	1271	2	4	4	LS
40318	1271	3	)	)	-RRB-
40318	1271	4	Presence	presence	NN
40318	1271	5	of	of	IN
40318	1271	6	abnormal	abnormal	JJ
40318	1271	7	bacterial	bacterial	JJ
40318	1271	8	ferments	ferment	NNS
40318	1271	9	.	.	.
40318	1272	1	(	(	-LRB-
40318	1272	2	5	5	LS
40318	1272	3	)	)	-RRB-
40318	1272	4	Presence	presence	NN
40318	1272	5	of	of	IN
40318	1272	6	preservatives	preservative	NNS
40318	1272	7	.	.	.
40318	1273	1	(	(	-LRB-
40318	1273	2	6	6	LS
40318	1273	3	)	)	-RRB-
40318	1273	4	Heavily	heavily	RB
40318	1273	5	watered	water	VBN
40318	1273	6	milk	milk	NN
40318	1273	7	.	.	.
40318	1274	1	(	(	-LRB-
40318	1274	2	7	7	LS
40318	1274	3	)	)	-RRB-
40318	1274	4	Use	Use	NNP
40318	1274	5	of	of	IN
40318	1274	6	badly	badly	RB
40318	1274	7	rusted[29	rusted[29	NNP
40318	1274	8	]	]	-RRB-
40318	1274	9	cans	can	NNS
40318	1274	10	.	.	.
40318	1275	1	(	(	-LRB-
40318	1275	2	8)	8)	CD
40318	1275	3	Milk	milk	NN
40318	1275	4	containing	contain	VBG
40318	1275	5	small	small	JJ
40318	1275	6	amounts	amount	NNS
40318	1275	7	of	of	IN
40318	1275	8	casein	casein	NN
40318	1275	9	or	or	CC
40318	1275	10	calcium	calcium	NN
40318	1275	11	salts	salt	NNS
40318	1275	12	.	.	.
40318	1276	1	_	_	NNP
40318	1276	2	Causes	Causes	NNPS
40318	1276	3	of	of	IN
40318	1276	4	uneven	uneven	JJ
40318	1276	5	coagulation	coagulation	NN
40318	1276	6	:	:	:
40318	1276	7	_	_	NNP
40318	1276	8	(	(	-LRB-
40318	1276	9	1	1	CD
40318	1276	10	)	)	-RRB-
40318	1276	11	Uneven	uneven	JJ
40318	1276	12	temperature	temperature	NN
40318	1276	13	of	of	IN
40318	1276	14	the	the	DT
40318	1276	15	mix	mix	NN
40318	1276	16	in	in	IN
40318	1276	17	the	the	DT
40318	1276	18	vat	vat	NN
40318	1276	19	,	,	,
40318	1276	20	due	due	IN
40318	1276	21	to	to	IN
40318	1276	22	lack	lack	NN
40318	1276	23	of	of	IN
40318	1276	24	agitation	agitation	NN
40318	1276	25	.	.	.
40318	1277	1	(	(	-LRB-
40318	1277	2	2	2	LS
40318	1277	3	)	)	-RRB-
40318	1277	4	Uneven	uneven	JJ
40318	1277	5	distribution	distribution	NN
40318	1277	6	of	of	IN
40318	1277	7	the	the	DT
40318	1277	8	rennet	rennet	NN
40318	1277	9	extract	extract	NN
40318	1277	10	.	.	.
40318	1278	1	(	(	-LRB-
40318	1278	2	3	3	LS
40318	1278	3	)	)	-RRB-
40318	1278	4	Adding	add	VBG
40318	1278	5	rennet	rennet	NN
40318	1278	6	to	to	TO
40318	1278	7	vat	vat	VB
40318	1278	8	too	too	RB
40318	1278	9	soon	soon	RB
40318	1278	10	after	after	IN
40318	1278	11	heating	heating	NN
40318	1278	12	,	,	,
40318	1278	13	while	while	IN
40318	1278	14	the	the	DT
40318	1278	15	sides	side	NNS
40318	1278	16	and	and	CC
40318	1278	17	bottom	bottom	NN
40318	1278	18	are	be	VBP
40318	1278	19	still	still	RB
40318	1278	20	hot	hot	JJ
40318	1278	21	,	,	,
40318	1278	22	causes	cause	VBZ
40318	1278	23	curd	curd	NN
40318	1278	24	to	to	TO
40318	1278	25	stick	stick	VB
40318	1278	26	to	to	IN
40318	1278	27	sides	side	NNS
40318	1278	28	and	and	CC
40318	1278	29	bottom	bottom	NN
40318	1278	30	of	of	IN
40318	1278	31	the	the	DT
40318	1278	32	vat	vat	NN
40318	1278	33	making	make	VBG
40318	1278	34	cutting	cut	VBG
40318	1278	35	difficult	difficult	JJ
40318	1278	36	.	.	.
40318	1279	1	(	(	-LRB-
40318	1279	2	4	4	LS
40318	1279	3	)	)	-RRB-
40318	1279	4	Sloshing	sloshing	NN
40318	1279	5	after	after	IN
40318	1279	6	the	the	DT
40318	1279	7	milk	milk	NN
40318	1279	8	begins	begin	VBZ
40318	1279	9	to	to	TO
40318	1279	10	thicken	thicken	VB
40318	1279	11	breaks	break	NNS
40318	1279	12	the	the	DT
40318	1279	13	curd	curd	NN
40318	1279	14	and	and	CC
40318	1279	15	causes	cause	VBZ
40318	1279	16	it	-PRON-	PRP
40318	1279	17	to	to	TO
40318	1279	18	whey	whey	VB
40318	1279	19	off	off	RP
40318	1279	20	.	.	.
40318	1280	1	+98	+98	XX
40318	1280	2	.	.	.
40318	1281	1	The	the	DT
40318	1281	2	curdling	curdling	JJ
40318	1281	3	period.+--The	period.+--the	CD
40318	1281	4	time	time	NN
40318	1281	5	allowed	allow	VBN
40318	1281	6	for	for	IN
40318	1281	7	rennet	rennet	NN
40318	1281	8	action	action	NN
40318	1281	9	also	also	RB
40318	1281	10	affects	affect	VBZ
40318	1281	11	the	the	DT
40318	1281	12	texture	texture	NN
40318	1281	13	of	of	IN
40318	1281	14	the	the	DT
40318	1281	15	curd	curd	NN
40318	1281	16	.	.	.
40318	1282	1	The	the	DT
40318	1282	2	enzymes	enzyme	NNS
40318	1282	3	of	of	IN
40318	1282	4	rennet	rennet	NN
40318	1282	5	(	(	-LRB-
40318	1282	6	rennin	rennin	NN
40318	1282	7	and	and	CC
40318	1282	8	pepsin	pepsin	JJ
40318	1282	9	)	)	-RRB-
40318	1282	10	do	do	VBP
40318	1282	11	not	not	RB
40318	1282	12	cease	cease	VB
40318	1282	13	acting	act	VBG
40318	1282	14	with	with	IN
40318	1282	15	the	the	DT
40318	1282	16	thickening	thickening	NN
40318	1282	17	of	of	IN
40318	1282	18	the	the	DT
40318	1282	19	milk	milk	NN
40318	1282	20	.	.	.
40318	1283	1	In	in	IN
40318	1283	2	many	many	JJ
40318	1283	3	cheeses	cheese	NNS
40318	1283	4	,	,	,
40318	1283	5	the	the	DT
40318	1283	6	handling	handling	NN
40318	1283	7	process	process	NN
40318	1283	8	begins	begin	VBZ
40318	1283	9	as	as	RB
40318	1283	10	soon	soon	RB
40318	1283	11	as	as	IN
40318	1283	12	the	the	DT
40318	1283	13	curd	curd	NN
40318	1283	14	has	have	VBZ
40318	1283	15	become	become	VBN
40318	1283	16	solid	solid	JJ
40318	1283	17	enough	enough	RB
40318	1283	18	to	to	TO
40318	1283	19	split	split	VB
40318	1283	20	cleanly	cleanly	RB
40318	1283	21	before	before	IN
40318	1283	22	a	a	DT
40318	1283	23	finger	finger	NN
40318	1283	24	thrust	thrust	VBD
40318	1283	25	into	into	IN
40318	1283	26	it	-PRON-	PRP
40318	1283	27	.	.	.
40318	1284	1	If	if	IN
40318	1284	2	let	let	VBN
40318	1284	3	stand	stand	VB
40318	1284	4	further	far	RBR
40318	1284	5	,	,	,
40318	1284	6	the	the	DT
40318	1284	7	same	same	JJ
40318	1284	8	curd	curd	NN
40318	1284	9	mass	mass	NN
40318	1284	10	will	will	MD
40318	1284	11	continue	continue	VB
40318	1284	12	to	to	TO
40318	1284	13	harden	harden	VB
40318	1284	14	with	with	IN
40318	1284	15	the	the	DT
40318	1284	16	progressive	progressive	JJ
40318	1284	17	separation	separation	NN
40318	1284	18	of	of	IN
40318	1284	19	whey	whey	NN
40318	1284	20	;	;	:
40318	1284	21	this	this	DT
40318	1284	22	shows	show	VBZ
40318	1284	23	first	first	RB
40318	1284	24	as	as	IN
40318	1284	25	drops	drop	NNS
40318	1284	26	(	(	-LRB-
40318	1284	27	"	"	``
40318	1284	28	sweating	sweat	VBG
40318	1284	29	"	"	''
40318	1284	30	)	)	-RRB-
40318	1284	31	on	on	IN
40318	1284	32	its	-PRON-	PRP$
40318	1284	33	surface	surface	NN
40318	1284	34	,	,	,
40318	1284	35	which	which	WDT
40318	1284	36	then	then	RB
40318	1284	37	increase	increase	VBP
40318	1284	38	in	in	IN
40318	1284	39	number	number	NN
40318	1284	40	and	and	CC
40318	1284	41	size	size	NN
40318	1284	42	until	until	IN
40318	1284	43	they	-PRON-	PRP
40318	1284	44	run	run	VBP
40318	1284	45	together	together	RB
40318	1284	46	and	and	CC
40318	1284	47	form	form	VB
40318	1284	48	a	a	DT
40318	1284	49	sheet	sheet	NN
40318	1284	50	of	of	IN
40318	1284	51	whey	whey	NN
40318	1284	52	.	.	.
40318	1285	1	The	the	DT
40318	1285	2	limit	limit	NN
40318	1285	3	of	of	IN
40318	1285	4	such	such	JJ
40318	1285	5	action	action	NN
40318	1285	6	is	be	VBZ
40318	1285	7	difficult	difficult	JJ
40318	1285	8	to	to	TO
40318	1285	9	measure	measure	VB
40318	1285	10	.	.	.
40318	1286	1	The	the	DT
40318	1286	2	solidifying	solidifying	NN
40318	1286	3	process	process	NN
40318	1286	4	ceases	cease	VBZ
40318	1286	5	in	in	IN
40318	1286	6	a	a	DT
40318	1286	7	period	period	NN
40318	1286	8	of	of	IN
40318	1286	9	hours	hour	NNS
40318	1286	10	.	.	.
40318	1287	1	The	the	DT
40318	1287	2	further	further	JJ
40318	1287	3	action	action	NN
40318	1287	4	of	of	IN
40318	1287	5	the	the	DT
40318	1287	6	enzymes	enzyme	NNS
40318	1287	7	is	be	VBZ
40318	1287	8	digestive	digestive	JJ
40318	1287	9	in	in	IN
40318	1287	10	character	character	NN
40318	1287	11	and	and	CC
40318	1287	12	goes	go	VBZ
40318	1287	13	on	on	RP
40318	1287	14	slowly	slowly	RB
40318	1287	15	.	.	.
40318	1288	1	It	-PRON-	PRP
40318	1288	2	requires	require	VBZ
40318	1288	3	a	a	DT
40318	1288	4	period	period	NN
40318	1288	5	of	of	IN
40318	1288	6	weeks	week	NNS
40318	1288	7	or	or	CC
40318	1288	8	even	even	RB
40318	1288	9	months	month	NNS
40318	1288	10	to	to	TO
40318	1288	11	accomplish	accomplish	VB
40318	1288	12	measurable	measurable	JJ
40318	1288	13	results	result	NNS
40318	1288	14	at	at	IN
40318	1288	15	the	the	DT
40318	1288	16	working	work	VBG
40318	1288	17	temperatures	temperature	NNS
40318	1288	18	in	in	IN
40318	1288	19	use	use	NN
40318	1288	20	in	in	IN
40318	1288	21	the	the	DT
40318	1288	22	trade	trade	NN
40318	1288	23	.	.	.
40318	1289	1	Other	other	JJ
40318	1289	2	ripening	ripening	JJ
40318	1289	3	agents	agent	NNS
40318	1289	4	with	with	IN
40318	1289	5	more	more	JJR
40318	1289	6	rapid	rapid	JJ
40318	1289	7	action	action	NN
40318	1289	8	intervene	intervene	VB
40318	1289	9	to	to	TO
40318	1289	10	shape	shape	VB
40318	1289	11	the	the	DT
40318	1289	12	final	final	JJ
40318	1289	13	result	result	NN
40318	1289	14	.	.	.
40318	1290	1	It	-PRON-	PRP
40318	1290	2	follows	follow	VBZ
40318	1290	3	that	that	IN
40318	1290	4	the	the	DT
40318	1290	5	rennet	rennet	NN
40318	1290	6	factor	factor	NN
40318	1290	7	in	in	IN
40318	1290	8	the	the	DT
40318	1290	9	ripening	ripening	JJ
40318	1290	10	changes	change	NNS
40318	1290	11	found	find	VBN
40318	1290	12	at	at	IN
40318	1290	13	the	the	DT
40318	1290	14	end	end	NN
40318	1290	15	of	of	IN
40318	1290	16	the	the	DT
40318	1290	17	period	period	NN
40318	1290	18	is	be	VBZ
40318	1290	19	almost	almost	RB
40318	1290	20	negligible	negligible	JJ
40318	1290	21	for	for	IN
40318	1290	22	most	most	JJS
40318	1290	23	varieties	variety	NNS
40318	1290	24	of	of	IN
40318	1290	25	cheese	cheese	NN
40318	1290	26	,	,	,
40318	1290	27	although	although	IN
40318	1290	28	it	-PRON-	PRP
40318	1290	29	appears	appear	VBZ
40318	1290	30	to	to	TO
40318	1290	31	be	be	VB
40318	1290	32	measurable	measurable	JJ
40318	1290	33	in	in	IN
40318	1290	34	some	some	DT
40318	1290	35	varieties	variety	NNS
40318	1290	36	.	.	.
40318	1291	1	+99	+99	NFP
40318	1291	2	.	.	.
40318	1292	1	Cutting	cut	VBG
40318	1292	2	or	or	CC
40318	1292	3	breaking[30	breaking[30	NN
40318	1292	4	]	]	-RRB-
40318	1292	5	the	the	DT
40318	1292	6	curd.+--As	curd.+--As	NNP
40318	1292	7	soon	soon	RB
40318	1292	8	as	as	IN
40318	1292	9	curd	curd	NNP
40318	1292	10	is	be	VBZ
40318	1292	11	formed	form	VBN
40318	1292	12	,	,	,
40318	1292	13	separation	separation	NN
40318	1292	14	of	of	IN
40318	1292	15	whey	whey	NN
40318	1292	16	begins	begin	VBZ
40318	1292	17	upon	upon	IN
40318	1292	18	the	the	DT
40318	1292	19	surface	surface	NN
40318	1292	20	and	and	CC
40318	1292	21	perhaps	perhaps	RB
40318	1292	22	around	around	IN
40318	1292	23	the	the	DT
40318	1292	24	sides	side	NNS
40318	1292	25	of	of	IN
40318	1292	26	the	the	DT
40318	1292	27	vessel	vessel	NN
40318	1292	28	.	.	.
40318	1293	1	This	this	DT
40318	1293	2	is	be	VBZ
40318	1293	3	accompanied	accompany	VBN
40318	1293	4	by	by	IN
40318	1293	5	shrinkage	shrinkage	NN
40318	1293	6	and	and	CC
40318	1293	7	hardening	hardening	NN
40318	1293	8	of	of	IN
40318	1293	9	the	the	DT
40318	1293	10	mass	mass	NN
40318	1293	11	.	.	.
40318	1294	1	If	if	IN
40318	1294	2	the	the	DT
40318	1294	3	curd	curd	NN
40318	1294	4	remains	remain	VBZ
40318	1294	5	unbroken	unbroken	JJ
40318	1294	6	,	,	,
40318	1294	7	the	the	DT
40318	1294	8	separation	separation	NN
40318	1294	9	is	be	VBZ
40318	1294	10	extremely	extremely	RB
40318	1294	11	slow	slow	JJ
40318	1294	12	.	.	.
40318	1295	1	In	in	IN
40318	1295	2	cheese	cheese	NN
40318	1295	3	-	-	HYPH
40318	1295	4	making	make	VBG
40318	1295	5	practice	practice	NN
40318	1295	6	,	,	,
40318	1295	7	such	such	JJ
40318	1295	8	curd	curd	NN
40318	1295	9	masses	masse	NNS
40318	1295	10	may	may	MD
40318	1295	11	be	be	VB
40318	1295	12	dipped	dip	VBN
40318	1295	13	at	at	IN
40318	1295	14	once	once	RB
40318	1295	15	into	into	IN
40318	1295	16	hoops	hoop	NNS
40318	1295	17	as	as	IN
40318	1295	18	in	in	IN
40318	1295	19	Camembert	Camembert	NNP
40318	1295	20	,	,	,
40318	1295	21	dumped	dump	VBN
40318	1295	22	in	in	IN
40318	1295	23	mass	mass	NN
40318	1295	24	into	into	IN
40318	1295	25	cloths	cloth	NNS
40318	1295	26	for	for	IN
40318	1295	27	drainage	drainage	NN
40318	1295	28	as	as	IN
40318	1295	29	in	in	IN
40318	1295	30	Neufchâtel	Neufchâtel	NNP
40318	1295	31	or	or	CC
40318	1295	32	,	,	,
40318	1295	33	as	as	IN
40318	1295	34	in	in	IN
40318	1295	35	the	the	DT
40318	1295	36	larger	large	JJR
40318	1295	37	number	number	NN
40318	1295	38	of	of	IN
40318	1295	39	cheeses	cheese	NNS
40318	1295	40	,	,	,
40318	1295	41	cut	cut	VBN
40318	1295	42	or	or	CC
40318	1295	43	broken	break	VBN
40318	1295	44	in	in	IN
40318	1295	45	some	some	DT
40318	1295	46	characteristic	characteristic	JJ
40318	1295	47	manner	manner	NN
40318	1295	48	.	.	.
40318	1296	1	After	after	IN
40318	1296	2	the	the	DT
40318	1296	3	curd	curd	NN
40318	1296	4	mass	mass	NN
40318	1296	5	is	be	VBZ
40318	1296	6	firm	firm	JJ
40318	1296	7	,	,	,
40318	1296	8	the	the	DT
40318	1296	9	rate	rate	NN
40318	1296	10	at	at	IN
40318	1296	11	which	which	WDT
40318	1296	12	subsequent	subsequent	JJ
40318	1296	13	changes	change	NNS
40318	1296	14	take	take	VBP
40318	1296	15	place	place	NN
40318	1296	16	depends	depend	VBZ
40318	1296	17	largely	largely	RB
40318	1296	18	on	on	IN
40318	1296	19	the	the	DT
40318	1296	20	size	size	NN
40318	1296	21	of	of	IN
40318	1296	22	the	the	DT
40318	1296	23	particles	particle	NNS
40318	1296	24	into	into	IN
40318	1296	25	which	which	WDT
40318	1296	26	the	the	DT
40318	1296	27	curd	curd	NN
40318	1296	28	is	be	VBZ
40318	1296	29	cut	cut	VBN
40318	1296	30	.	.	.
40318	1297	1	The	the	DT
40318	1297	2	smaller	small	JJR
40318	1297	3	the	the	DT
40318	1297	4	particles	particle	NNS
40318	1297	5	,	,	,
40318	1297	6	the	the	DT
40318	1297	7	quicker	quick	JJR
40318	1297	8	the	the	DT
40318	1297	9	water	water	NN
40318	1297	10	is	be	VBZ
40318	1297	11	expelled	expel	VBN
40318	1297	12	.	.	.
40318	1298	1	Consequently	consequently	RB
40318	1298	2	the	the	DT
40318	1298	3	development	development	NN
40318	1298	4	of	of	IN
40318	1298	5	the	the	DT
40318	1298	6	acidity	acidity	NN
40318	1298	7	and	and	CC
40318	1298	8	other	other	JJ
40318	1298	9	changes	change	NNS
40318	1298	10	take	take	VBP
40318	1298	11	place	place	NN
40318	1298	12	more	more	RBR
40318	1298	13	slowly	slowly	RB
40318	1298	14	.	.	.
40318	1299	1	For	for	IN
40318	1299	2	this	this	DT
40318	1299	3	reason	reason	NN
40318	1299	4	the	the	DT
40318	1299	5	curd	curd	NN
40318	1299	6	should	should	MD
40318	1299	7	be	be	VB
40318	1299	8	cut	cut	VBN
40318	1299	9	into	into	IN
40318	1299	10	pieces	piece	NNS
40318	1299	11	of	of	IN
40318	1299	12	uniform	uniform	JJ
40318	1299	13	size	size	NN
40318	1299	14	.	.	.
40318	1300	1	If	if	IN
40318	1300	2	the	the	DT
40318	1300	3	work	work	NN
40318	1300	4	is	be	VBZ
40318	1300	5	not	not	RB
40318	1300	6	properly	properly	RB
40318	1300	7	performed	perform	VBN
40318	1300	8	,	,	,
40318	1300	9	the	the	DT
40318	1300	10	pieces	piece	NNS
40318	1300	11	of	of	IN
40318	1300	12	curd	curd	NN
40318	1300	13	of	of	IN
40318	1300	14	various	various	JJ
40318	1300	15	sizes	size	NNS
40318	1300	16	will	will	MD
40318	1300	17	be	be	VB
40318	1300	18	at	at	IN
40318	1300	19	different	different	JJ
40318	1300	20	stages	stage	NNS
40318	1300	21	of	of	IN
40318	1300	22	development	development	NN
40318	1300	23	.	.	.
40318	1301	1	The	the	DT
40318	1301	2	fine	fine	JJ
40318	1301	3	particles	particle	NNS
40318	1301	4	will	will	MD
40318	1301	5	be	be	VB
40318	1301	6	firm	firm	JJ
40318	1301	7	and	and	CC
40318	1301	8	elastic	elastic	JJ
40318	1301	9	while	while	IN
40318	1301	10	the	the	DT
40318	1301	11	larger	large	JJR
40318	1301	12	particles	particle	NNS
40318	1301	13	are	be	VBP
40318	1301	14	still	still	RB
40318	1301	15	soft	soft	JJ
40318	1301	16	and	and	CC
40318	1301	17	full	full	JJ
40318	1301	18	of	of	IN
40318	1301	19	whey	whey	NN
40318	1301	20	and	and	CC
40318	1301	21	may	may	MD
40318	1301	22	be	be	VB
40318	1301	23	developing	develop	VBG
40318	1301	24	too	too	RB
40318	1301	25	much	much	JJ
40318	1301	26	acid	acid	NN
40318	1301	27	.	.	.
40318	1302	1	The	the	DT
40318	1302	2	knives	knife	NNS
40318	1302	3	should	should	MD
40318	1302	4	be	be	VB
40318	1302	5	inserted	insert	VBN
40318	1302	6	into	into	IN
40318	1302	7	the	the	DT
40318	1302	8	curd	curd	NN
40318	1302	9	obliquely	obliquely	RB
40318	1302	10	so	so	IN
40318	1302	11	that	that	IN
40318	1302	12	they	-PRON-	PRP
40318	1302	13	will	will	MD
40318	1302	14	cut	cut	VB
40318	1302	15	their	-PRON-	PRP$
40318	1302	16	way	way	NN
40318	1302	17	into	into	IN
40318	1302	18	the	the	DT
40318	1302	19	curd	curd	NN
40318	1302	20	and	and	CC
40318	1302	21	not	not	RB
40318	1302	22	break	break	VB
40318	1302	23	it	-PRON-	PRP
40318	1302	24	.	.	.
40318	1303	1	The	the	DT
40318	1303	2	horizontal	horizontal	JJ
40318	1303	3	knife	knife	NN
40318	1303	4	is	be	VBZ
40318	1303	5	used	use	VBN
40318	1303	6	lengthwise	lengthwise	RB
40318	1303	7	of	of	IN
40318	1303	8	the	the	DT
40318	1303	9	vat	vat	NN
40318	1303	10	and	and	CC
40318	1303	11	cuts	cut	VBZ
40318	1303	12	the	the	DT
40318	1303	13	curd	curd	NN
40318	1303	14	into	into	IN
40318	1303	15	layers	layer	NNS
40318	1303	16	of	of	IN
40318	1303	17	uniform	uniform	JJ
40318	1303	18	thickness	thickness	NN
40318	1303	19	.	.	.
40318	1304	1	The	the	DT
40318	1304	2	perpendicular	perpendicular	JJ
40318	1304	3	knife	knife	NN
40318	1304	4	then	then	RB
40318	1304	5	is	be	VBZ
40318	1304	6	used	use	VBN
40318	1304	7	lengthwise	lengthwise	RB
40318	1304	8	and	and	CC
40318	1304	9	crosswise	crosswise	NN
40318	1304	10	of	of	IN
40318	1304	11	the	the	DT
40318	1304	12	vat	vat	NN
40318	1304	13	.	.	.
40318	1305	1	It	-PRON-	PRP
40318	1305	2	first	first	RB
40318	1305	3	cuts	cut	VBZ
40318	1305	4	the	the	DT
40318	1305	5	curd	curd	NN
40318	1305	6	into	into	IN
40318	1305	7	strips	strip	NNS
40318	1305	8	and	and	CC
40318	1305	9	then	then	RB
40318	1305	10	into	into	IN
40318	1305	11	cubes	cube	NNS
40318	1305	12	.	.	.
40318	1306	1	The	the	DT
40318	1306	2	knives	knife	NNS
40318	1306	3	may	may	MD
40318	1306	4	have	have	VB
40318	1306	5	wire	wire	NN
40318	1306	6	blades	blade	NNS
40318	1306	7	or	or	CC
40318	1306	8	steel	steel	NN
40318	1306	9	blades	blade	NNS
40318	1306	10	,	,	,
40318	1306	11	some	some	DT
40318	1306	12	operators	operator	NNS
40318	1306	13	preferring	prefer	VBG
40318	1306	14	one	one	CD
40318	1306	15	and	and	CC
40318	1306	16	some	some	DT
40318	1306	17	the	the	DT
40318	1306	18	other	other	JJ
40318	1306	19	.	.	.
40318	1307	1	Whichever	whichever	WDT
40318	1307	2	is	be	VBZ
40318	1307	3	used	use	VBN
40318	1307	4	,	,	,
40318	1307	5	the	the	DT
40318	1307	6	blades	blade	NNS
40318	1307	7	should	should	MD
40318	1307	8	be	be	VB
40318	1307	9	close	close	JJ
40318	1307	10	enough	enough	RB
40318	1307	11	together	together	RB
40318	1307	12	to	to	TO
40318	1307	13	give	give	VB
40318	1307	14	the	the	DT
40318	1307	15	fineness	fineness	NN
40318	1307	16	of	of	IN
40318	1307	17	curd	curd	NN
40318	1307	18	desired	desire	VBN
40318	1307	19	.	.	.
40318	1308	1	After	after	IN
40318	1308	2	the	the	DT
40318	1308	3	knife	knife	NN
40318	1308	4	passes	pass	VBZ
40318	1308	5	through	through	RP
40318	1308	6	,	,	,
40318	1308	7	the	the	DT
40318	1308	8	cut	cut	NN
40318	1308	9	faces	face	NNS
40318	1308	10	quickly	quickly	RB
40318	1308	11	become	become	VB
40318	1308	12	covered	cover	VBN
40318	1308	13	with	with	IN
40318	1308	14	a	a	DT
40318	1308	15	smooth	smooth	JJ
40318	1308	16	coating	coating	NN
40318	1308	17	,	,	,
40318	1308	18	continuous	continuous	JJ
40318	1308	19	over	over	IN
40318	1308	20	all	all	DT
40318	1308	21	exposed	expose	VBN
40318	1308	22	areas	area	NNS
40318	1308	23	.	.	.
40318	1309	1	This	this	DT
40318	1309	2	surface	surface	NN
40318	1309	3	has	have	VBZ
40318	1309	4	the	the	DT
40318	1309	5	appearance	appearance	NN
40318	1309	6	of	of	IN
40318	1309	7	a	a	DT
40318	1309	8	smooth	smooth	JJ
40318	1309	9	elastic	elastic	JJ
40318	1309	10	coating	coating	NN
40318	1309	11	or	or	CC
40318	1309	12	film	film	NN
40318	1309	13	.	.	.
40318	1310	1	This	this	DT
40318	1310	2	can	can	MD
40318	1310	3	be	be	VB
40318	1310	4	seen	see	VBN
40318	1310	5	by	by	IN
40318	1310	6	carefully	carefully	RB
40318	1310	7	breaking	break	VBG
40318	1310	8	a	a	DT
40318	1310	9	piece	piece	NN
40318	1310	10	in	in	IN
40318	1310	11	the	the	DT
40318	1310	12	hand	hand	NN
40318	1310	13	.	.	.
40318	1311	1	It	-PRON-	PRP
40318	1311	2	is	be	VBZ
40318	1311	3	this	this	DT
40318	1311	4	film	film	NN
40318	1311	5	which	which	WDT
40318	1311	6	holds	hold	VBZ
40318	1311	7	the	the	DT
40318	1311	8	fat	fat	NN
40318	1311	9	within	within	IN
40318	1311	10	the	the	DT
40318	1311	11	pieces	piece	NNS
40318	1311	12	of	of	IN
40318	1311	13	curd	curd	NN
40318	1311	14	.	.	.
40318	1312	1	If	if	IN
40318	1312	2	the	the	DT
40318	1312	3	film	film	NN
40318	1312	4	is	be	VBZ
40318	1312	5	broken	break	VBN
40318	1312	6	,	,	,
40318	1312	7	some	some	DT
40318	1312	8	of	of	IN
40318	1312	9	the	the	DT
40318	1312	10	fat	fat	JJ
40318	1312	11	globules	globule	NNS
40318	1312	12	are	be	VBP
40318	1312	13	lost	lose	VBN
40318	1312	14	because	because	IN
40318	1312	15	the	the	DT
40318	1312	16	rennet	rennet	NN
40318	1312	17	extract	extract	NN
40318	1312	18	acts	act	VBZ
40318	1312	19	only	only	RB
40318	1312	20	on	on	IN
40318	1312	21	the	the	DT
40318	1312	22	casein	casein	NN
40318	1312	23	and	and	CC
40318	1312	24	that	that	IN
40318	1312	25	in	in	IN
40318	1312	26	turn	turn	NN
40318	1312	27	holds	hold	VBZ
40318	1312	28	the	the	DT
40318	1312	29	fat	fat	NN
40318	1312	30	.	.	.
40318	1313	1	All	all	PDT
40318	1313	2	the	the	DT
40318	1313	3	fat	fat	JJ
40318	1313	4	globules	globule	NNS
40318	1313	5	which	which	WDT
40318	1313	6	come	come	VBP
40318	1313	7	in	in	IN
40318	1313	8	contact	contact	NN
40318	1313	9	with	with	IN
40318	1313	10	the	the	DT
40318	1313	11	knives	knife	NNS
40318	1313	12	as	as	IN
40318	1313	13	they	-PRON-	PRP
40318	1313	14	pass	pass	VBP
40318	1313	15	through	through	IN
40318	1313	16	the	the	DT
40318	1313	17	curd	curd	NN
40318	1313	18	will	will	MD
40318	1313	19	be	be	VB
40318	1313	20	left	leave	VBN
40318	1313	21	between	between	IN
40318	1313	22	the	the	DT
40318	1313	23	pieces	piece	NNS
40318	1313	24	of	of	IN
40318	1313	25	curd	curd	NN
40318	1313	26	and	and	CC
40318	1313	27	will	will	MD
40318	1313	28	pass	pass	VB
40318	1313	29	off	off	RP
40318	1313	30	in	in	IN
40318	1313	31	the	the	DT
40318	1313	32	whey	whey	NN
40318	1313	33	.	.	.
40318	1314	1	If	if	IN
40318	1314	2	care	care	NN
40318	1314	3	is	be	VBZ
40318	1314	4	exercised	exercise	VBN
40318	1314	5	in	in	IN
40318	1314	6	cutting	cutting	NN
40318	1314	7	,	,	,
40318	1314	8	the	the	DT
40318	1314	9	loss	loss	NN
40318	1314	10	of	of	IN
40318	1314	11	fat	fat	NN
40318	1314	12	will	will	MD
40318	1314	13	be	be	VB
40318	1314	14	confined	confine	VBN
40318	1314	15	to	to	IN
40318	1314	16	what	what	WP
40318	1314	17	may	may	MD
40318	1314	18	be	be	VB
40318	1314	19	called	call	VBN
40318	1314	20	a	a	DT
40318	1314	21	mechanical	mechanical	JJ
40318	1314	22	loss	loss	NN
40318	1314	23	.	.	.
40318	1315	1	This	this	DT
40318	1315	2	is	be	VBZ
40318	1315	3	similar	similar	JJ
40318	1315	4	to	to	IN
40318	1315	5	the	the	DT
40318	1315	6	loss	loss	NN
40318	1315	7	of	of	IN
40318	1315	8	the	the	DT
40318	1315	9	sawdust	sawdust	NNP
40318	1315	10	when	when	WRB
40318	1315	11	sawing	saw	VBG
40318	1315	12	a	a	DT
40318	1315	13	board	board	NN
40318	1315	14	.	.	.
40318	1316	1	This	this	DT
40318	1316	2	loss	loss	NN
40318	1316	3	in	in	IN
40318	1316	4	American	American	NNP
40318	1316	5	Cheddar	Cheddar	NNP
40318	1316	6	is	be	VBZ
40318	1316	7	about	about	RB
40318	1316	8	0.3	0.3	CD
40318	1316	9	per	per	NN
40318	1316	10	cent	cent	NN
40318	1316	11	and	and	CC
40318	1316	12	can	can	MD
40318	1316	13	not	not	RB
40318	1316	14	be	be	VB
40318	1316	15	avoided	avoid	VBN
40318	1316	16	.	.	.
40318	1317	1	If	if	IN
40318	1317	2	it	-PRON-	PRP
40318	1317	3	is	be	VBZ
40318	1317	4	greater	great	JJR
40318	1317	5	than	than	IN
40318	1317	6	this	this	DT
40318	1317	7	,	,	,
40318	1317	8	it	-PRON-	PRP
40318	1317	9	is	be	VBZ
40318	1317	10	due	due	JJ
40318	1317	11	to	to	IN
40318	1317	12	negligence	negligence	NN
40318	1317	13	on	on	IN
40318	1317	14	the	the	DT
40318	1317	15	part	part	NN
40318	1317	16	of	of	IN
40318	1317	17	the	the	DT
40318	1317	18	cheese	cheese	NN
40318	1317	19	-	-	HYPH
40318	1317	20	maker	maker	NN
40318	1317	21	or	or	CC
40318	1317	22	the	the	DT
40318	1317	23	poor	poor	JJ
40318	1317	24	condition	condition	NN
40318	1317	25	of	of	IN
40318	1317	26	the	the	DT
40318	1317	27	milk	milk	NN
40318	1317	28	.	.	.
40318	1318	1	The	the	DT
40318	1318	2	cutting	cutting	NN
40318	1318	3	of	of	IN
40318	1318	4	the	the	DT
40318	1318	5	curd	curd	NN
40318	1318	6	into	into	IN
40318	1318	7	small	small	JJ
40318	1318	8	pieces	piece	NNS
40318	1318	9	may	may	MD
40318	1318	10	be	be	VB
40318	1318	11	considered	consider	VBN
40318	1318	12	a	a	DT
40318	1318	13	necessary	necessary	JJ
40318	1318	14	evil	evil	NN
40318	1318	15	.	.	.
40318	1319	1	If	if	IN
40318	1319	2	the	the	DT
40318	1319	3	moisture	moisture	NN
40318	1319	4	could	could	MD
40318	1319	5	be	be	VB
40318	1319	6	expelled	expel	VBN
40318	1319	7	from	from	IN
40318	1319	8	the	the	DT
40318	1319	9	whole	whole	JJ
40318	1319	10	mass	mass	NN
40318	1319	11	without	without	IN
40318	1319	12	disturbing	disturb	VBG
40318	1319	13	it	-PRON-	PRP
40318	1319	14	,	,	,
40318	1319	15	this	this	DT
40318	1319	16	fat	fat	JJ
40318	1319	17	loss	loss	NN
40318	1319	18	could	could	MD
40318	1319	19	be	be	VB
40318	1319	20	prevented	prevent	VBN
40318	1319	21	.	.	.
40318	1320	1	The	the	DT
40318	1320	2	cutting	cutting	NN
40318	1320	3	,	,	,
40318	1320	4	breaking	breaking	NN
40318	1320	5	or	or	CC
40318	1320	6	turning	turn	VBG
40318	1320	7	should	should	MD
40318	1320	8	be	be	VB
40318	1320	9	done	do	VBN
40318	1320	10	with	with	IN
40318	1320	11	the	the	DT
40318	1320	12	greatest	great	JJS
40318	1320	13	care	care	NN
40318	1320	14	,	,	,
40318	1320	15	that	that	IN
40318	1320	16	the	the	DT
40318	1320	17	loss	loss	NN
40318	1320	18	may	may	MD
40318	1320	19	be	be	VB
40318	1320	20	as	as	RB
40318	1320	21	small	small	JJ
40318	1320	22	as	as	IN
40318	1320	23	possible	possible	JJ
40318	1320	24	.	.	.
40318	1321	1	+100	+100	NNS
40318	1321	2	.	.	.
40318	1322	1	Curd	Curd	NNP
40318	1322	2	knives.+--For	knives.+--for	CD
40318	1322	3	cutting	cut	VBG
40318	1322	4	curd	curd	NN
40318	1322	5	,	,	,
40318	1322	6	special	special	JJ
40318	1322	7	knives	knife	NNS
40318	1322	8	have	have	VBP
40318	1322	9	been	be	VBN
40318	1322	10	devised	devise	VBN
40318	1322	11	(	(	-LRB-
40318	1322	12	Fig	fig	NN
40318	1322	13	.	.	.
40318	1323	1	11	11	CD
40318	1323	2	)	)	-RRB-
40318	1323	3	.	.	.
40318	1324	1	They	-PRON-	PRP
40318	1324	2	consist	consist	VBP
40318	1324	3	of	of	IN
40318	1324	4	series	series	NN
40318	1324	5	of	of	IN
40318	1324	6	parallel	parallel	JJ
40318	1324	7	blades	blade	NNS
40318	1324	8	fixed	fix	VBN
40318	1324	9	in	in	IN
40318	1324	10	a	a	DT
40318	1324	11	frame	frame	NN
40318	1324	12	to	to	TO
40318	1324	13	make	make	VB
40318	1324	14	cuts	cut	NNS
40318	1324	15	equidistant	equidistant	NN
40318	1324	16	.	.	.
40318	1325	1	The	the	DT
40318	1325	2	blades	blade	NNS
40318	1325	3	run	run	VBP
40318	1325	4	vertically	vertically	RB
40318	1325	5	in	in	IN
40318	1325	6	one	one	CD
40318	1325	7	,	,	,
40318	1325	8	horizontally	horizontally	RB
40318	1325	9	in	in	IN
40318	1325	10	another	another	DT
40318	1325	11	.	.	.
40318	1326	1	They	-PRON-	PRP
40318	1326	2	are	be	VBP
40318	1326	3	spaced	space	VBN
40318	1326	4	according	accord	VBG
40318	1326	5	to	to	IN
40318	1326	6	the	the	DT
40318	1326	7	demands	demand	NNS
40318	1326	8	of	of	IN
40318	1326	9	the	the	DT
40318	1326	10	variety	variety	NN
40318	1326	11	of	of	IN
40318	1326	12	cheese	cheese	NN
40318	1326	13	to	to	TO
40318	1326	14	be	be	VB
40318	1326	15	made	make	VBN
40318	1326	16	.	.	.
40318	1327	1	Wires	wire	NNS
40318	1327	2	stretched	stretch	VBD
40318	1327	3	in	in	IN
40318	1327	4	a	a	DT
40318	1327	5	frame	frame	NN
40318	1327	6	take	take	VB
40318	1327	7	the	the	DT
40318	1327	8	place	place	NN
40318	1327	9	of	of	IN
40318	1327	10	blades	blade	NNS
40318	1327	11	in	in	IN
40318	1327	12	some	some	DT
40318	1327	13	makes	make	NNS
40318	1327	14	of	of	IN
40318	1327	15	curd	curd	JJ
40318	1327	16	knife	knife	NN
40318	1327	17	.	.	.
40318	1328	1	[	[	-LRB-
40318	1328	2	Illustration	illustration	NN
40318	1328	3	:	:	:
40318	1328	4	FIG	FIG	NNP
40318	1328	5	.	.	.
40318	1329	1	11.--Blade	11.--blade	CD
40318	1329	2	and	and	CC
40318	1329	3	wire	wire	NN
40318	1329	4	curd	curd	NN
40318	1329	5	knives	knife	NNS
40318	1329	6	:	:	:
40318	1329	7	horizontal	horizontal	JJ
40318	1329	8	,	,	,
40318	1329	9	perpendicular	perpendicular	JJ
40318	1329	10	,	,	,
40318	1329	11	horizontal	horizontal	JJ
40318	1329	12	,	,	,
40318	1329	13	perpendicular	perpendicular	JJ
40318	1329	14	.	.	.
40318	1329	15	]	]	-RRB-
40318	1330	1	+101	+101	NN
40318	1330	2	.	.	.
40318	1331	1	Heating	heating	NN
40318	1331	2	or	or	CC
40318	1331	3	"	"	``
40318	1331	4	cooking	cooking	NN
40318	1331	5	.	.	.
40318	1332	1	"	"	``
40318	1332	2	+	+	SYM
40318	1332	3	--Curdling	--Curdling	:
40318	1332	4	by	by	IN
40318	1332	5	rennet	rennet	NN
40318	1332	6	has	have	VBZ
40318	1332	7	already	already	RB
40318	1332	8	been	be	VBN
40318	1332	9	shown	show	VBN
40318	1332	10	to	to	TO
40318	1332	11	be	be	VB
40318	1332	12	markedly	markedly	RB
40318	1332	13	hastened	hasten	VBN
40318	1332	14	by	by	IN
40318	1332	15	moderate	moderate	JJ
40318	1332	16	heating	heating	NN
40318	1332	17	.	.	.
40318	1333	1	After	after	IN
40318	1333	2	the	the	DT
40318	1333	3	coagulum	coagulum	NN
40318	1333	4	or	or	CC
40318	1333	5	curd	curd	NNP
40318	1333	6	is	be	VBZ
40318	1333	7	formed	form	VBN
40318	1333	8	,	,	,
40318	1333	9	the	the	DT
40318	1333	10	making	making	NN
40318	1333	11	process	process	NN
40318	1333	12	may	may	MD
40318	1333	13	be	be	VB
40318	1333	14	completed	complete	VBN
40318	1333	15	without	without	IN
40318	1333	16	the	the	DT
40318	1333	17	application	application	NN
40318	1333	18	of	of	IN
40318	1333	19	further	further	JJ
40318	1333	20	heat	heat	NN
40318	1333	21	,	,	,
40318	1333	22	as	as	IN
40318	1333	23	in	in	IN
40318	1333	24	Neufchâtel	Neufchâtel	NNP
40318	1333	25	,	,	,
40318	1333	26	Camembert	Camembert	NNP
40318	1333	27	and	and	CC
40318	1333	28	related	related	JJ
40318	1333	29	forms	form	NNS
40318	1333	30	(	(	-LRB-
40318	1333	31	Fig	fig	NN
40318	1333	32	.	.	.
40318	1334	1	12	12	CD
40318	1334	2	)	)	-RRB-
40318	1334	3	and	and	CC
40318	1334	4	in	in	IN
40318	1334	5	some	some	DT
40318	1334	6	practices	practice	NNS
40318	1334	7	with	with	IN
40318	1334	8	Limburger	Limburger	NNP
40318	1334	9	.	.	.
40318	1335	1	In	in	IN
40318	1335	2	other	other	JJ
40318	1335	3	forms	form	NNS
40318	1335	4	and	and	CC
40318	1335	5	especially	especially	RB
40318	1335	6	in	in	IN
40318	1335	7	the	the	DT
40318	1335	8	hard	hard	JJ
40318	1335	9	cheeses	cheese	NNS
40318	1335	10	in	in	IN
40318	1335	11	which	which	WDT
40318	1335	12	cutting	cutting	NN
40318	1335	13	of	of	IN
40318	1335	14	curd	curd	NN
40318	1335	15	is	be	VBZ
40318	1335	16	a	a	DT
40318	1335	17	prominent	prominent	JJ
40318	1335	18	part	part	NN
40318	1335	19	of	of	IN
40318	1335	20	the	the	DT
40318	1335	21	process	process	NN
40318	1335	22	,	,	,
40318	1335	23	the	the	DT
40318	1335	24	curd	curd	NN
40318	1335	25	after	after	IN
40318	1335	26	being	be	VBG
40318	1335	27	cut	cut	VBN
40318	1335	28	is	be	VBZ
40318	1335	29	reheated	reheat	VBN
40318	1335	30	or	or	CC
40318	1335	31	"	"	``
40318	1335	32	cooked	cook	VBN
40318	1335	33	.	.	.
40318	1335	34	"	"	''
40318	1336	1	The	the	DT
40318	1336	2	cooking	cooking	NN
40318	1336	3	process	process	NN
40318	1336	4	hastens	hasten	VBZ
40318	1336	5	the	the	DT
40318	1336	6	removal	removal	NN
40318	1336	7	of	of	IN
40318	1336	8	the	the	DT
40318	1336	9	whey	whey	NN
40318	1336	10	,	,	,
40318	1336	11	thus	thus	RB
40318	1336	12	shortening	shorten	VBG
40318	1336	13	the	the	DT
40318	1336	14	time	time	NN
40318	1336	15	required	require	VBN
40318	1336	16	to	to	TO
40318	1336	17	reduce	reduce	VB
40318	1336	18	the	the	DT
40318	1336	19	water	water	NN
40318	1336	20	-	-	HYPH
40318	1336	21	content	content	NN
40318	1336	22	of	of	IN
40318	1336	23	the	the	DT
40318	1336	24	mass	mass	NN
40318	1336	25	to	to	IN
40318	1336	26	the	the	DT
40318	1336	27	percentage	percentage	NN
40318	1336	28	most	most	RBS
40318	1336	29	favorable	favorable	JJ
40318	1336	30	for	for	IN
40318	1336	31	the	the	DT
40318	1336	32	type	type	NN
40318	1336	33	of	of	IN
40318	1336	34	cheese	cheese	NN
40318	1336	35	desired	desire	VBN
40318	1336	36	.	.	.
40318	1337	1	The	the	DT
40318	1337	2	process	process	NN
40318	1337	3	also	also	RB
40318	1337	4	produces	produce	VBZ
40318	1337	5	marked	marked	JJ
40318	1337	6	changes	change	NNS
40318	1337	7	in	in	IN
40318	1337	8	the	the	DT
40318	1337	9	physical	physical	JJ
40318	1337	10	character	character	NN
40318	1337	11	of	of	IN
40318	1337	12	the	the	DT
40318	1337	13	curd	curd	NNP
40318	1337	14	mass	mass	NN
40318	1337	15	.	.	.
40318	1338	1	With	with	IN
40318	1338	2	the	the	DT
40318	1338	3	rise	rise	NN
40318	1338	4	in	in	IN
40318	1338	5	temperature	temperature	NN
40318	1338	6	the	the	DT
40318	1338	7	casein	casein	NN
40318	1338	8	becomes	become	VBZ
40318	1338	9	elastic	elastic	JJ
40318	1338	10	first	first	RB
40318	1338	11	,	,	,
40318	1338	12	then	then	RB
40318	1338	13	approaches	approach	VBZ
40318	1338	14	a	a	DT
40318	1338	15	melting	melt	VBG
40318	1338	16	condition	condition	NN
40318	1338	17	and	and	CC
40318	1338	18	assumes	assume	VBZ
40318	1338	19	a	a	DT
40318	1338	20	tough	tough	JJ
40318	1338	21	,	,	,
40318	1338	22	almost	almost	RB
40318	1338	23	rubbery	rubbery	JJ
40318	1338	24	consistency	consistency	NN
40318	1338	25	.	.	.
40318	1339	1	The	the	DT
40318	1339	2	final	final	JJ
40318	1339	3	texture	texture	NN
40318	1339	4	is	be	VBZ
40318	1339	5	the	the	DT
40318	1339	6	result	result	NN
40318	1339	7	of	of	IN
40318	1339	8	the	the	DT
40318	1339	9	combination	combination	NN
40318	1339	10	of	of	IN
40318	1339	11	the	the	DT
40318	1339	12	amount	amount	NN
40318	1339	13	of	of	IN
40318	1339	14	rennet	rennet	NN
40318	1339	15	added	add	VBN
40318	1339	16	,	,	,
40318	1339	17	the	the	DT
40318	1339	18	temperature	temperature	NN
40318	1339	19	,	,	,
40318	1339	20	the	the	DT
40318	1339	21	acidity	acidity	NN
40318	1339	22	reached	reach	VBD
40318	1339	23	during	during	IN
40318	1339	24	the	the	DT
40318	1339	25	process	process	NN
40318	1339	26	,	,	,
40318	1339	27	and	and	CC
40318	1339	28	the	the	DT
40318	1339	29	final	final	JJ
40318	1339	30	water	water	NN
40318	1339	31	-	-	HYPH
40318	1339	32	content	content	NN
40318	1339	33	of	of	IN
40318	1339	34	the	the	DT
40318	1339	35	mass	mass	NN
40318	1339	36	.	.	.
40318	1340	1	[	[	-LRB-
40318	1340	2	Illustration	illustration	NN
40318	1340	3	:	:	:
40318	1340	4	FIG	FIG	NNP
40318	1340	5	.	.	.
40318	1341	1	12.--The	12.--the	CD
40318	1341	2	heat	heat	NN
40318	1341	3	relation	relation	NN
40318	1341	4	.	.	.
40318	1342	1	See	see	VB
40318	1342	2	pages	page	NNS
40318	1342	3	77	77	CD
40318	1342	4	and	and	CC
40318	1342	5	87	87	CD
40318	1342	6	.	.	.
40318	1342	7	]	]	-RRB-
40318	1343	1	+102	+102	NNP
40318	1343	2	.	.	.
40318	1344	1	Draining+	Draining+	NNP
40318	1344	2	(	(	-LRB-
40318	1344	3	including	include	VBG
40318	1344	4	grinding	grind	VBG
40318	1344	5	,	,	,
40318	1344	6	putting	put	VBG
40318	1344	7	into	into	IN
40318	1344	8	hoops	hoop	NNS
40318	1344	9	or	or	CC
40318	1344	10	forms	form	NNS
40318	1344	11	and	and	CC
40318	1344	12	pressing).--The	pressing).--the	JJ
40318	1344	13	reduction	reduction	NN
40318	1344	14	of	of	IN
40318	1344	15	the	the	DT
40318	1344	16	water	water	NN
40318	1344	17	in	in	IN
40318	1344	18	the	the	DT
40318	1344	19	curd	curd	NN
40318	1344	20	begins	begin	VBZ
40318	1344	21	almost	almost	RB
40318	1344	22	as	as	RB
40318	1344	23	soon	soon	RB
40318	1344	24	as	as	IN
40318	1344	25	the	the	DT
40318	1344	26	curd	curd	NN
40318	1344	27	becomes	become	VBZ
40318	1344	28	firm	firm	JJ
40318	1344	29	.	.	.
40318	1345	1	It	-PRON-	PRP
40318	1345	2	is	be	VBZ
40318	1345	3	aided	aid	VBN
40318	1345	4	by	by	IN
40318	1345	5	cutting	cut	VBG
40318	1345	6	or	or	CC
40318	1345	7	breaking	breaking	NN
40318	1345	8	,	,	,
40318	1345	9	by	by	IN
40318	1345	10	the	the	DT
40318	1345	11	retention	retention	NN
40318	1345	12	of	of	IN
40318	1345	13	the	the	DT
40318	1345	14	heat	heat	NN
40318	1345	15	applied	apply	VBD
40318	1345	16	before	before	IN
40318	1345	17	renneting	rennete	VBG
40318	1345	18	and	and	CC
40318	1345	19	by	by	IN
40318	1345	20	the	the	DT
40318	1345	21	secondary	secondary	JJ
40318	1345	22	heating	heating	NN
40318	1345	23	or	or	CC
40318	1345	24	cooking	cooking	NN
40318	1345	25	used	use	VBN
40318	1345	26	in	in	IN
40318	1345	27	making	make	VBG
40318	1345	28	certain	certain	JJ
40318	1345	29	groups	group	NNS
40318	1345	30	of	of	IN
40318	1345	31	cheeses	cheese	NNS
40318	1345	32	.	.	.
40318	1346	1	In	in	IN
40318	1346	2	many	many	JJ
40318	1346	3	varieties	variety	NNS
40318	1346	4	special	special	JJ
40318	1346	5	apparatus	apparatus	NN
40318	1346	6	is	be	VBZ
40318	1346	7	provided	provide	VBN
40318	1346	8	in	in	IN
40318	1346	9	the	the	DT
40318	1346	10	form	form	NN
40318	1346	11	of	of	IN
40318	1346	12	draining	drain	VBG
40318	1346	13	boards	board	NNS
40318	1346	14	,	,	,
40318	1346	15	draining	drain	VBG
40318	1346	16	racks	rack	NNS
40318	1346	17	or	or	CC
40318	1346	18	bags	bag	NNS
40318	1346	19	to	to	TO
40318	1346	20	hasten	hasten	VB
40318	1346	21	the	the	DT
40318	1346	22	removal	removal	NN
40318	1346	23	of	of	IN
40318	1346	24	the	the	DT
40318	1346	25	whey	whey	NN
40318	1346	26	as	as	RB
40318	1346	27	fast	fast	RB
40318	1346	28	as	as	IN
40318	1346	29	it	-PRON-	PRP
40318	1346	30	separates	separate	VBZ
40318	1346	31	.	.	.
40318	1347	1	The	the	DT
40318	1347	2	draining	drain	VBG
40318	1347	3	process	process	NN
40318	1347	4	continues	continue	VBZ
40318	1347	5	until	until	IN
40318	1347	6	the	the	DT
40318	1347	7	cheese	cheese	NN
40318	1347	8	has	have	VBZ
40318	1347	9	reached	reach	VBN
40318	1347	10	its	-PRON-	PRP$
40318	1347	11	final	final	JJ
40318	1347	12	form	form	NN
40318	1347	13	and	and	CC
40318	1347	14	weight	weight	NN
40318	1347	15	.	.	.
40318	1348	1	The	the	DT
40318	1348	2	intervening	intervening	NN
40318	1348	3	process	process	NN
40318	1348	4	of	of	IN
40318	1348	5	matting	mat	VBG
40318	1348	6	in	in	IN
40318	1348	7	the	the	DT
40318	1348	8	Cheddar	Cheddar	NNP
40318	1348	9	group	group	NN
40318	1348	10	involves	involve	VBZ
40318	1348	11	a	a	DT
40318	1348	12	combination	combination	NN
40318	1348	13	of	of	IN
40318	1348	14	a	a	DT
40318	1348	15	souring	souring	NN
40318	1348	16	process	process	NN
40318	1348	17	with	with	IN
40318	1348	18	the	the	DT
40318	1348	19	removal	removal	NN
40318	1348	20	of	of	IN
40318	1348	21	whey	whey	NN
40318	1348	22	,	,	,
40318	1348	23	during	during	IN
40318	1348	24	which	which	WDT
40318	1348	25	the	the	DT
40318	1348	26	cubes	cube	NNS
40318	1348	27	of	of	IN
40318	1348	28	curd	curd	NN
40318	1348	29	become	become	VBP
40318	1348	30	fused	fuse	VBN
40318	1348	31	into	into	IN
40318	1348	32	semi	semi	JJ
40318	1348	33	-	-	JJ
40318	1348	34	solid	solid	JJ
40318	1348	35	masses	masse	NNS
40318	1348	36	.	.	.
40318	1349	1	If	if	IN
40318	1349	2	such	such	JJ
40318	1349	3	masses	masse	NNS
40318	1349	4	are	be	VBP
40318	1349	5	formed	form	VBN
40318	1349	6	,	,	,
40318	1349	7	they	-PRON-	PRP
40318	1349	8	must	must	MD
40318	1349	9	be	be	VB
40318	1349	10	ground	grind	VBN
40318	1349	11	up	up	RP
40318	1349	12	before	before	IN
40318	1349	13	the	the	DT
40318	1349	14	cheese	cheese	NN
40318	1349	15	can	can	MD
40318	1349	16	be	be	VB
40318	1349	17	given	give	VBN
40318	1349	18	its	-PRON-	PRP$
40318	1349	19	final	final	JJ
40318	1349	20	form	form	NN
40318	1349	21	in	in	IN
40318	1349	22	the	the	DT
40318	1349	23	hoop	hoop	NN
40318	1349	24	.	.	.
40318	1350	1	The	the	DT
40318	1350	2	draining	draining	NN
40318	1350	3	process	process	NN
40318	1350	4	,	,	,
40318	1350	5	therefore	therefore	RB
40318	1350	6	,	,	,
40318	1350	7	may	may	MD
40318	1350	8	take	take	VB
40318	1350	9	any	any	DT
40318	1350	10	one	one	CD
40318	1350	11	of	of	IN
40318	1350	12	many	many	JJ
40318	1350	13	forms	form	NNS
40318	1350	14	varying	vary	VBG
40318	1350	15	from	from	IN
40318	1350	16	the	the	DT
40318	1350	17	direct	direct	JJ
40318	1350	18	transfer	transfer	NN
40318	1350	19	of	of	IN
40318	1350	20	freshly	freshly	RB
40318	1350	21	formed	form	VBN
40318	1350	22	curd	curd	NN
40318	1350	23	into	into	IN
40318	1350	24	hoops	hoop	NNS
40318	1350	25	in	in	IN
40318	1350	26	which	which	WDT
40318	1350	27	the	the	DT
40318	1350	28	entire	entire	JJ
40318	1350	29	draining	draining	NN
40318	1350	30	process	process	NN
40318	1350	31	is	be	VBZ
40318	1350	32	completed	complete	VBN
40318	1350	33	,	,	,
40318	1350	34	to	to	IN
40318	1350	35	an	an	DT
40318	1350	36	elaborate	elaborate	JJ
40318	1350	37	series	series	NN
40318	1350	38	of	of	IN
40318	1350	39	operations	operation	NNS
40318	1350	40	which	which	WDT
40318	1350	41	end	end	VBP
40318	1350	42	in	in	IN
40318	1350	43	pressing	press	VBG
40318	1350	44	curd	curd	NN
40318	1350	45	drained	drain	VBD
40318	1350	46	to	to	TO
40318	1350	47	approximately	approximately	RB
40318	1350	48	its	-PRON-	PRP$
40318	1350	49	final	final	JJ
40318	1350	50	condition	condition	NN
40318	1350	51	before	before	IN
40318	1350	52	it	-PRON-	PRP
40318	1350	53	is	be	VBZ
40318	1350	54	placed	place	VBN
40318	1350	55	in	in	IN
40318	1350	56	the	the	DT
40318	1350	57	hoop	hoop	NN
40318	1350	58	.	.	.
40318	1351	1	+103	+103	NNP
40318	1351	2	.	.	.
40318	1352	1	Application	application	NN
40318	1352	2	to	to	TO
40318	1352	3	cheese.+--From	cheese.+--from	VB
40318	1352	4	the	the	DT
40318	1352	5	discussion	discussion	NN
40318	1352	6	of	of	IN
40318	1352	7	these	these	DT
40318	1352	8	factors	factor	NNS
40318	1352	9	,	,	,
40318	1352	10	it	-PRON-	PRP
40318	1352	11	is	be	VBZ
40318	1352	12	evident	evident	JJ
40318	1352	13	that	that	IN
40318	1352	14	the	the	DT
40318	1352	15	cheeses	cheese	NNS
40318	1352	16	produced	produce	VBN
40318	1352	17	will	will	MD
40318	1352	18	differ	differ	VB
40318	1352	19	widely	widely	RB
40318	1352	20	with	with	IN
40318	1352	21	the	the	DT
40318	1352	22	differences	difference	NNS
40318	1352	23	in	in	IN
40318	1352	24	manipulation	manipulation	NN
40318	1352	25	.	.	.
40318	1353	1	If	if	IN
40318	1353	2	one	one	PRP
40318	1353	3	considers	consider	VBZ
40318	1353	4	essential	essential	JJ
40318	1353	5	constituent	constituent	NN
40318	1353	6	substances	substance	NNS
40318	1353	7	separately	separately	RB
40318	1353	8	,	,	,
40318	1353	9	the	the	DT
40318	1353	10	water	water	NN
40318	1353	11	-	-	HYPH
40318	1353	12	content	content	NN
40318	1353	13	of	of	IN
40318	1353	14	the	the	DT
40318	1353	15	finished	finished	JJ
40318	1353	16	product	product	NN
40318	1353	17	is	be	VBZ
40318	1353	18	found	find	VBN
40318	1353	19	to	to	TO
40318	1353	20	vary	vary	VB
40318	1353	21	from	from	IN
40318	1353	22	30	30	CD
40318	1353	23	per	per	NN
40318	1353	24	cent	cent	NN
40318	1353	25	in	in	IN
40318	1353	26	Parmesan	Parmesan	NNP
40318	1353	27	to	to	IN
40318	1353	28	75	75	CD
40318	1353	29	per	per	NN
40318	1353	30	cent	cent	NN
40318	1353	31	in	in	IN
40318	1353	32	cottage	cottage	NN
40318	1353	33	cheese	cheese	NN
40318	1353	34	.	.	.
40318	1354	1	The	the	DT
40318	1354	2	fat	fat	JJ
40318	1354	3	-	-	HYPH
40318	1354	4	content	content	NN
40318	1354	5	runs	run	NNS
40318	1354	6	from	from	IN
40318	1354	7	a	a	DT
40318	1354	8	trace	trace	NN
40318	1354	9	in	in	IN
40318	1354	10	some	some	DT
40318	1354	11	varieties	variety	NNS
40318	1354	12	to	to	IN
40318	1354	13	60	60	CD
40318	1354	14	per	per	NN
40318	1354	15	cent	cent	NN
40318	1354	16	in	in	IN
40318	1354	17	some	some	DT
40318	1354	18	cream	cream	NN
40318	1354	19	cheeses	cheese	NNS
40318	1354	20	.	.	.
40318	1355	1	The	the	DT
40318	1355	2	texture	texture	NN
40318	1355	3	of	of	IN
40318	1355	4	the	the	DT
40318	1355	5	casein	casein	NN
40318	1355	6	,	,	,
40318	1355	7	which	which	WDT
40318	1355	8	gives	give	VBZ
40318	1355	9	character	character	NN
40318	1355	10	to	to	IN
40318	1355	11	the	the	DT
40318	1355	12	product	product	NN
40318	1355	13	,	,	,
40318	1355	14	varies	vary	VBZ
40318	1355	15	from	from	IN
40318	1355	16	the	the	DT
40318	1355	17	tough	tough	JJ
40318	1355	18	or	or	CC
40318	1355	19	glue	glue	NN
40318	1355	20	-	-	HYPH
40318	1355	21	like	like	JJ
40318	1355	22	consistency	consistency	NN
40318	1355	23	of	of	IN
40318	1355	24	freshly	freshly	RB
40318	1355	25	made	make	VBN
40318	1355	26	Swiss	Swiss	NNP
40318	1355	27	to	to	IN
40318	1355	28	the	the	DT
40318	1355	29	buttery	buttery	NN
40318	1355	30	condition	condition	NN
40318	1355	31	of	of	IN
40318	1355	32	a	a	DT
40318	1355	33	cream	cream	NN
40318	1355	34	or	or	CC
40318	1355	35	Neufchâtel	Neufchâtel	NNP
40318	1355	36	cheese	cheese	NN
40318	1355	37	.	.	.
40318	1356	1	Inside	inside	IN
40318	1356	2	such	such	JJ
40318	1356	3	limits	limit	NNS
40318	1356	4	the	the	DT
40318	1356	5	tastes	taste	NNS
40318	1356	6	of	of	IN
40318	1356	7	different	different	JJ
40318	1356	8	peoples	people	NNS
40318	1356	9	have	have	VBP
40318	1356	10	led	lead	VBN
40318	1356	11	to	to	IN
40318	1356	12	the	the	DT
40318	1356	13	manufacture	manufacture	NN
40318	1356	14	of	of	IN
40318	1356	15	many	many	JJ
40318	1356	16	kinds	kind	NNS
40318	1356	17	of	of	IN
40318	1356	18	cheese	cheese	NN
40318	1356	19	.	.	.
40318	1357	1	Each	each	DT
40318	1357	2	of	of	IN
40318	1357	3	these	these	DT
40318	1357	4	varieties	variety	NNS
40318	1357	5	represents	represent	VBZ
40318	1357	6	some	some	DT
40318	1357	7	particular	particular	JJ
40318	1357	8	combination	combination	NN
40318	1357	9	of	of	IN
40318	1357	10	curd	curd	NN
40318	1357	11	-	-	HYPH
40318	1357	12	making	make	VBG
40318	1357	13	factors	factor	NNS
40318	1357	14	and	and	CC
40318	1357	15	ripening	ripen	VBG
40318	1357	16	conditions	condition	NNS
40318	1357	17	which	which	WDT
40318	1357	18	produces	produce	VBZ
40318	1357	19	a	a	DT
40318	1357	20	cheese	cheese	NN
40318	1357	21	suited	suit	VBN
40318	1357	22	to	to	IN
40318	1357	23	the	the	DT
40318	1357	24	taste	taste	NN
40318	1357	25	of	of	IN
40318	1357	26	the	the	DT
40318	1357	27	maker	maker	NN
40318	1357	28	and	and	CC
40318	1357	29	consumer	consumer	NN
40318	1357	30	of	of	IN
40318	1357	31	that	that	DT
40318	1357	32	country	country	NN
40318	1357	33	or	or	CC
40318	1357	34	community	community	NN
40318	1357	35	.	.	.
40318	1358	1	CHAPTER	CHAPTER	NNP
40318	1358	2	VI	VI	NNP
40318	1358	3	_	_	NNP
40318	1358	4	CLASSIFICATION	CLASSIFICATION	NNP
40318	1358	5	_	_	NNP
40318	1358	6	The	the	DT
40318	1358	7	literature	literature	NN
40318	1358	8	of	of	IN
40318	1358	9	cheese	cheese	NN
40318	1358	10	-	-	HYPH
40318	1358	11	making	making	NN
40318	1358	12	contains	contain	VBZ
40318	1358	13	reference	reference	NN
40318	1358	14	to	to	IN
40318	1358	15	more	more	JJR
40318	1358	16	than	than	IN
40318	1358	17	500	500	CD
40318	1358	18	names	name	NNS
40318	1358	19	for	for	IN
40318	1358	20	varieties	variety	NNS
40318	1358	21	of	of	IN
40318	1358	22	cheese	cheese	NN
40318	1358	23	.	.	.
40318	1359	1	Many	many	JJ
40318	1359	2	of	of	IN
40318	1359	3	these	these	DT
40318	1359	4	can	can	MD
40318	1359	5	be	be	VB
40318	1359	6	thrown	throw	VBN
40318	1359	7	readily	readily	RB
40318	1359	8	into	into	IN
40318	1359	9	great	great	JJ
40318	1359	10	groups	group	NNS
40318	1359	11	or	or	CC
40318	1359	12	families	family	NNS
40318	1359	13	in	in	IN
40318	1359	14	which	which	WDT
40318	1359	15	there	there	EX
40318	1359	16	are	be	VBP
40318	1359	17	variations	variation	NNS
40318	1359	18	in	in	IN
40318	1359	19	unessential	unessential	JJ
40318	1359	20	detail	detail	NN
40318	1359	21	without	without	IN
40318	1359	22	modifying	modify	VBG
40318	1359	23	the	the	DT
40318	1359	24	characteristic	characteristic	JJ
40318	1359	25	texture	texture	NN
40318	1359	26	and	and	CC
40318	1359	27	flavor	flavor	NN
40318	1359	28	of	of	IN
40318	1359	29	the	the	DT
40318	1359	30	product	product	NN
40318	1359	31	.	.	.
40318	1360	1	Many	many	JJ
40318	1360	2	varietal	varietal	JJ
40318	1360	3	names	name	NNS
40318	1360	4	are	be	VBP
40318	1360	5	attached	attach	VBN
40318	1360	6	to	to	IN
40318	1360	7	the	the	DT
40318	1360	8	product	product	NN
40318	1360	9	of	of	IN
40318	1360	10	single	single	JJ
40318	1360	11	factories	factory	NNS
40318	1360	12	or	or	CC
40318	1360	13	factory	factory	NN
40318	1360	14	groups	group	NNS
40318	1360	15	.	.	.
40318	1361	1	Such	such	JJ
40318	1361	2	varieties	variety	NNS
40318	1361	3	frequently	frequently	RB
40318	1361	4	differ	differ	VBP
40318	1361	5	only	only	RB
40318	1361	6	slightly	slightly	RB
40318	1361	7	in	in	IN
40318	1361	8	size	size	NN
40318	1361	9	or	or	CC
40318	1361	10	shape	shape	NN
40318	1361	11	,	,	,
40318	1361	12	or	or	CC
40318	1361	13	in	in	IN
40318	1361	14	stage	stage	NN
40318	1361	15	of	of	IN
40318	1361	16	drainage	drainage	NN
40318	1361	17	or	or	CC
40318	1361	18	of	of	IN
40318	1361	19	ripening	ripening	JJ
40318	1361	20	,	,	,
40318	1361	21	from	from	IN
40318	1361	22	widely	widely	RB
40318	1361	23	known	know	VBN
40318	1361	24	varieties	variety	NNS
40318	1361	25	or	or	CC
40318	1361	26	other	other	JJ
40318	1361	27	similar	similar	JJ
40318	1361	28	local	local	JJ
40318	1361	29	forms	form	NNS
40318	1361	30	.	.	.
40318	1362	1	The	the	DT
40318	1362	2	descriptions	description	NNS
40318	1362	3	recorded	record	VBN
40318	1362	4	for	for	IN
40318	1362	5	such	such	JJ
40318	1362	6	varieties	variety	NNS
40318	1362	7	commonly	commonly	RB
40318	1362	8	emphasize	emphasize	VBP
40318	1362	9	minor	minor	JJ
40318	1362	10	differences	difference	NNS
40318	1362	11	in	in	IN
40318	1362	12	manipulation	manipulation	NN
40318	1362	13	without	without	IN
40318	1362	14	showing	show	VBG
40318	1362	15	differences	difference	NNS
40318	1362	16	in	in	IN
40318	1362	17	essential	essential	JJ
40318	1362	18	factors	factor	NNS
40318	1362	19	.	.	.
40318	1363	1	Vessels	vessel	NNS
40318	1363	2	of	of	IN
40318	1363	3	particular	particular	JJ
40318	1363	4	size	size	NN
40318	1363	5	are	be	VBP
40318	1363	6	prescribed	prescribe	VBN
40318	1363	7	to	to	TO
40318	1363	8	be	be	VB
40318	1363	9	made	make	VBN
40318	1363	10	of	of	IN
40318	1363	11	wood	wood	NN
40318	1363	12	,	,	,
40318	1363	13	earthenware	earthenware	VBP
40318	1363	14	,	,	,
40318	1363	15	or	or	CC
40318	1363	16	of	of	IN
40318	1363	17	a	a	DT
40318	1363	18	special	special	JJ
40318	1363	19	metal	metal	NN
40318	1363	20	.	.	.
40318	1364	1	These	these	DT
40318	1364	2	details	detail	NNS
40318	1364	3	specify	specify	VBP
40318	1364	4	the	the	DT
40318	1364	5	exact	exact	JJ
40318	1364	6	size	size	NN
40318	1364	7	and	and	CC
40318	1364	8	shape	shape	NN
40318	1364	9	of	of	IN
40318	1364	10	hoops	hoop	NNS
40318	1364	11	,	,	,
40318	1364	12	the	the	DT
40318	1364	13	use	use	NN
40318	1364	14	of	of	IN
40318	1364	15	particular	particular	JJ
40318	1364	16	styles	style	NNS
40318	1364	17	of	of	IN
40318	1364	18	cutting	cut	VBG
40318	1364	19	or	or	CC
40318	1364	20	breaking	break	VBG
40318	1364	21	instruments	instrument	NNS
40318	1364	22	and	and	CC
40318	1364	23	of	of	IN
40318	1364	24	certain	certain	JJ
40318	1364	25	stirring	stir	VBG
40318	1364	26	tools	tool	NNS
40318	1364	27	,	,	,
40318	1364	28	the	the	DT
40318	1364	29	material	material	NN
40318	1364	30	and	and	CC
40318	1364	31	construction	construction	NN
40318	1364	32	of	of	IN
40318	1364	33	mats	mat	NNS
40318	1364	34	and	and	CC
40318	1364	35	draining	drain	VBG
40318	1364	36	racks	rack	NNS
40318	1364	37	.	.	.
40318	1365	1	The	the	DT
40318	1365	2	descriptions	description	NNS
40318	1365	3	themselves	-PRON-	PRP
40318	1365	4	are	be	VBP
40318	1365	5	very	very	RB
40318	1365	6	commonly	commonly	RB
40318	1365	7	inadequate	inadequate	JJ
40318	1365	8	.	.	.
40318	1366	1	The	the	DT
40318	1366	2	variable	variable	JJ
40318	1366	3	factors	factor	NNS
40318	1366	4	in	in	IN
40318	1366	5	cheese	cheese	NN
40318	1366	6	-	-	HYPH
40318	1366	7	making	making	NN
40318	1366	8	are	be	VBP
40318	1366	9	fat	fat	JJ
40318	1366	10	-	-	HYPH
40318	1366	11	content	content	NN
40318	1366	12	of	of	IN
40318	1366	13	the	the	DT
40318	1366	14	milk	milk	NN
40318	1366	15	,	,	,
40318	1366	16	acidity	acidity	NN
40318	1366	17	,	,	,
40318	1366	18	temperature	temperature	NN
40318	1366	19	of	of	IN
40318	1366	20	setting	setting	NN
40318	1366	21	,	,	,
40318	1366	22	amount	amount	NN
40318	1366	23	of	of	IN
40318	1366	24	rennet	rennet	NN
40318	1366	25	,	,	,
40318	1366	26	time	time	NN
40318	1366	27	allowed	allow	VBN
40318	1366	28	for	for	IN
40318	1366	29	curdling	curdling	NN
40318	1366	30	and	and	CC
40318	1366	31	the	the	DT
40318	1366	32	method	method	NN
40318	1366	33	of	of	IN
40318	1366	34	draining	drain	VBG
40318	1366	35	the	the	DT
40318	1366	36	curd	curd	NN
40318	1366	37	.	.	.
40318	1367	1	The	the	DT
40318	1367	2	differences	difference	NNS
40318	1367	3	in	in	IN
40318	1367	4	practice	practice	NN
40318	1367	5	lie	lie	NN
40318	1367	6	,	,	,
40318	1367	7	with	with	IN
40318	1367	8	few	few	JJ
40318	1367	9	exceptions	exception	NNS
40318	1367	10	,	,	,
40318	1367	11	in	in	IN
40318	1367	12	the	the	DT
40318	1367	13	amount	amount	NN
40318	1367	14	or	or	CC
40318	1367	15	intensity	intensity	NN
40318	1367	16	of	of	IN
40318	1367	17	particular	particular	JJ
40318	1367	18	factors	factor	NNS
40318	1367	19	,	,	,
40318	1367	20	not	not	RB
40318	1367	21	differences	difference	NNS
40318	1367	22	in	in	IN
40318	1367	23	kind	kind	NN
40318	1367	24	or	or	CC
40318	1367	25	quality	quality	NN
40318	1367	26	of	of	IN
40318	1367	27	treatment	treatment	NN
40318	1367	28	.	.	.
40318	1368	1	Such	such	JJ
40318	1368	2	contrasts	contrast	NNS
40318	1368	3	are	be	VBP
40318	1368	4	quantitative	quantitative	JJ
40318	1368	5	,	,	,
40318	1368	6	not	not	RB
40318	1368	7	qualitative	qualitative	JJ
40318	1368	8	.	.	.
40318	1369	1	A	a	DT
40318	1369	2	great	great	JJ
40318	1369	3	number	number	NN
40318	1369	4	of	of	IN
40318	1369	5	combinations	combination	NNS
40318	1369	6	is	be	VBZ
40318	1369	7	possible	possible	JJ
40318	1369	8	by	by	IN
40318	1369	9	small	small	JJ
40318	1369	10	variations	variation	NNS
40318	1369	11	of	of	IN
40318	1369	12	these	these	DT
40318	1369	13	factors	factor	NNS
40318	1369	14	.	.	.
40318	1370	1	Varieties	variety	NNS
40318	1370	2	selected	select	VBN
40318	1370	3	as	as	IN
40318	1370	4	types	type	NNS
40318	1370	5	of	of	IN
40318	1370	6	groups	group	NNS
40318	1370	7	give	give	VBP
40318	1370	8	marked	mark	VBN
40318	1370	9	contrasts	contrast	NNS
40318	1370	10	in	in	IN
40318	1370	11	character	character	NN
40318	1370	12	,	,	,
40318	1370	13	but	but	CC
40318	1370	14	comparison	comparison	NN
40318	1370	15	of	of	IN
40318	1370	16	large	large	JJ
40318	1370	17	numbers	number	NNS
40318	1370	18	of	of	IN
40318	1370	19	forms	form	NNS
40318	1370	20	shows	show	VBZ
40318	1370	21	that	that	IN
40318	1370	22	almost	almost	RB
40318	1370	23	every	every	DT
40318	1370	24	gradation	gradation	NN
40318	1370	25	from	from	IN
40318	1370	26	group	group	NN
40318	1370	27	to	to	IN
40318	1370	28	group	group	NN
40318	1370	29	can	can	MD
40318	1370	30	actually	actually	RB
40318	1370	31	be	be	VB
40318	1370	32	found	find	VBN
40318	1370	33	.	.	.
40318	1371	1	Within	within	IN
40318	1371	2	groups	group	NNS
40318	1371	3	frequently	frequently	RB
40318	1371	4	the	the	DT
40318	1371	5	same	same	JJ
40318	1371	6	physical	physical	JJ
40318	1371	7	results	result	NNS
40318	1371	8	in	in	IN
40318	1371	9	texture	texture	NN
40318	1371	10	and	and	CC
40318	1371	11	flavor	flavor	NN
40318	1371	12	can	can	MD
40318	1371	13	be	be	VB
40318	1371	14	obtained	obtain	VBN
40318	1371	15	by	by	IN
40318	1371	16	combinations	combination	NNS
40318	1371	17	or	or	CC
40318	1371	18	adjustments	adjustment	NNS
40318	1371	19	of	of	IN
40318	1371	20	factors	factor	NNS
40318	1371	21	for	for	IN
40318	1371	22	the	the	DT
40318	1371	23	purpose	purpose	NN
40318	1371	24	of	of	IN
40318	1371	25	offsetting	offset	VBG
40318	1371	26	or	or	CC
40318	1371	27	counteracting	counteract	VBG
40318	1371	28	the	the	DT
40318	1371	29	effects	effect	NNS
40318	1371	30	of	of	IN
40318	1371	31	one	one	CD
40318	1371	32	change	change	NN
40318	1371	33	in	in	IN
40318	1371	34	practice	practice	NN
40318	1371	35	by	by	IN
40318	1371	36	the	the	DT
40318	1371	37	manipulation	manipulation	NN
40318	1371	38	of	of	IN
40318	1371	39	other	other	JJ
40318	1371	40	factors	factor	NNS
40318	1371	41	.	.	.
40318	1372	1	In	in	IN
40318	1372	2	ripening	ripening	JJ
40318	1372	3	,	,	,
40318	1372	4	an	an	DT
40318	1372	5	equally	equally	RB
40318	1372	6	large	large	JJ
40318	1372	7	range	range	NN
40318	1372	8	of	of	IN
40318	1372	9	practices	practice	NNS
40318	1372	10	makes	make	VBZ
40318	1372	11	possible	possible	JJ
40318	1372	12	the	the	DT
40318	1372	13	development	development	NN
40318	1372	14	of	of	IN
40318	1372	15	very	very	RB
40318	1372	16	different	different	JJ
40318	1372	17	qualities	quality	NNS
40318	1372	18	in	in	IN
40318	1372	19	mature	mature	JJ
40318	1372	20	cheeses	cheese	NNS
40318	1372	21	from	from	IN
40318	1372	22	the	the	DT
40318	1372	23	same	same	JJ
40318	1372	24	lot	lot	NN
40318	1372	25	.	.	.
40318	1373	1	Only	only	RB
40318	1373	2	a	a	DT
40318	1373	3	few	few	JJ
40318	1373	4	of	of	IN
40318	1373	5	the	the	DT
40318	1373	6	large	large	JJ
40318	1373	7	number	number	NN
40318	1373	8	of	of	IN
40318	1373	9	described	describe	VBN
40318	1373	10	varieties	variety	NNS
40318	1373	11	have	have	VBP
40318	1373	12	obtained	obtain	VBN
40318	1373	13	even	even	RB
40318	1373	14	national	national	JJ
40318	1373	15	importance	importance	NN
40318	1373	16	;	;	:
40318	1373	17	fewer	few	JJR
40318	1373	18	still	still	RB
40318	1373	19	are	be	VBP
40318	1373	20	known	know	VBN
40318	1373	21	outside	outside	IN
40318	1373	22	the	the	DT
40318	1373	23	country	country	NN
40318	1373	24	of	of	IN
40318	1373	25	origin	origin	NN
40318	1373	26	.	.	.
40318	1374	1	In	in	IN
40318	1374	2	spite	spite	NN
40318	1374	3	of	of	IN
40318	1374	4	the	the	DT
40318	1374	5	success	success	NN
40318	1374	6	of	of	IN
40318	1374	7	special	special	JJ
40318	1374	8	products	product	NNS
40318	1374	9	when	when	WRB
40318	1374	10	properly	properly	RB
40318	1374	11	advertised	advertise	VBD
40318	1374	12	,	,	,
40318	1374	13	the	the	DT
40318	1374	14	largest	large	JJS
40318	1374	15	place	place	NN
40318	1374	16	in	in	IN
40318	1374	17	the	the	DT
40318	1374	18	market	market	NN
40318	1374	19	is	be	VBZ
40318	1374	20	clearly	clearly	RB
40318	1374	21	accorded	accord	VBN
40318	1374	22	to	to	IN
40318	1374	23	the	the	DT
40318	1374	24	standard	standard	JJ
40318	1374	25	forms	form	NNS
40318	1374	26	which	which	WDT
40318	1374	27	are	be	VBP
40318	1374	28	widely	widely	RB
40318	1374	29	known	know	VBN
40318	1374	30	.	.	.
40318	1375	1	+104	+104	NNP
40318	1375	2	.	.	.
40318	1376	1	Basis	basis	NN
40318	1376	2	of	of	IN
40318	1376	3	classification.+--A	classification.+--a	CD
40318	1376	4	series	series	NN
40318	1376	5	of	of	IN
40318	1376	6	these	these	DT
40318	1376	7	widely	widely	RB
40318	1376	8	known	know	VBN
40318	1376	9	forms	form	NNS
40318	1376	10	has	have	VBZ
40318	1376	11	been	be	VBN
40318	1376	12	chosen	choose	VBN
40318	1376	13	as	as	IN
40318	1376	14	typical	typical	JJ
40318	1376	15	of	of	IN
40318	1376	16	groups	group	NNS
40318	1376	17	in	in	IN
40318	1376	18	a	a	DT
40318	1376	19	system	system	NN
40318	1376	20	of	of	IN
40318	1376	21	classification	classification	NN
40318	1376	22	adapted	adapt	VBN
40318	1376	23	from	from	IN
40318	1376	24	the	the	DT
40318	1376	25	French	French	NNP
40318	1376	26	of	of	IN
40318	1376	27	Pouriau	Pouriau	NNP
40318	1376	28	.	.	.
40318	1377	1	No	no	UH
40318	1377	2	completely	completely	RB
40318	1377	3	satisfactory	satisfactory	JJ
40318	1377	4	scheme	scheme	NN
40318	1377	5	of	of	IN
40318	1377	6	classifying	classify	VBG
40318	1377	7	all	all	DT
40318	1377	8	of	of	IN
40318	1377	9	these	these	DT
40318	1377	10	varieties	variety	NNS
40318	1377	11	has	have	VBZ
40318	1377	12	been	be	VBN
40318	1377	13	devised	devise	VBN
40318	1377	14	.	.	.
40318	1378	1	The	the	DT
40318	1378	2	grouping	grouping	NN
40318	1378	3	proposed	propose	VBN
40318	1378	4	here	here	RB
40318	1378	5	is	be	VBZ
40318	1378	6	based	base	VBN
40318	1378	7	on	on	IN
40318	1378	8	the	the	DT
40318	1378	9	principles	principle	NNS
40318	1378	10	of	of	IN
40318	1378	11	curd	curd	NN
40318	1378	12	-	-	HYPH
40318	1378	13	making	make	VBG
40318	1378	14	already	already	RB
40318	1378	15	discussed	discuss	VBN
40318	1378	16	together	together	RB
40318	1378	17	with	with	IN
40318	1378	18	consideration	consideration	NN
40318	1378	19	of	of	IN
40318	1378	20	the	the	DT
40318	1378	21	ripening	ripen	VBG
40318	1378	22	processes	process	NNS
40318	1378	23	to	to	TO
40318	1378	24	be	be	VB
40318	1378	25	discussed	discuss	VBN
40318	1378	26	with	with	IN
40318	1378	27	each	each	DT
40318	1378	28	group	group	NN
40318	1378	29	.	.	.
40318	1379	1	The	the	DT
40318	1379	2	factors	factor	NNS
40318	1379	3	that	that	WDT
40318	1379	4	actually	actually	RB
40318	1379	5	influence	influence	VBP
40318	1379	6	the	the	DT
40318	1379	7	quality	quality	NN
40318	1379	8	of	of	IN
40318	1379	9	the	the	DT
40318	1379	10	final	final	JJ
40318	1379	11	product	product	NN
40318	1379	12	are	be	VBP
40318	1379	13	separated	separate	VBN
40318	1379	14	as	as	RB
40318	1379	15	completely	completely	RB
40318	1379	16	as	as	IN
40318	1379	17	possible	possible	JJ
40318	1379	18	from	from	IN
40318	1379	19	non	non	JJ
40318	1379	20	-	-	JJ
40318	1379	21	essential	essential	JJ
40318	1379	22	operative	operative	JJ
40318	1379	23	details	detail	NNS
40318	1379	24	.	.	.
40318	1380	1	The	the	DT
40318	1380	2	common	common	JJ
40318	1380	3	use	use	NN
40318	1380	4	of	of	IN
40318	1380	5	the	the	DT
40318	1380	6	terms	term	NNS
40318	1380	7	"	"	``
40318	1380	8	soft	soft	JJ
40318	1380	9	"	"	''
40318	1380	10	and	and	CC
40318	1380	11	"	"	``
40318	1380	12	hard	hard	JJ
40318	1380	13	"	"	''
40318	1380	14	cheese	cheese	NN
40318	1380	15	is	be	VBZ
40318	1380	16	based	base	VBN
40318	1380	17	on	on	IN
40318	1380	18	the	the	DT
40318	1380	19	single	single	JJ
40318	1380	20	arbitrary	arbitrary	JJ
40318	1380	21	fact	fact	NN
40318	1380	22	of	of	IN
40318	1380	23	texture	texture	NN
40318	1380	24	.	.	.
40318	1381	1	The	the	DT
40318	1381	2	term	term	NN
40318	1381	3	"	"	``
40318	1381	4	semi	semi	JJ
40318	1381	5	-	-	JJ
40318	1381	6	hard	hard	JJ
40318	1381	7	"	"	''
40318	1381	8	cheese	cheese	NN
40318	1381	9	may	may	MD
40318	1381	10	be	be	VB
40318	1381	11	conveniently	conveniently	RB
40318	1381	12	applied	apply	VBN
40318	1381	13	to	to	IN
40318	1381	14	a	a	DT
40318	1381	15	miscellaneous	miscellaneous	JJ
40318	1381	16	group	group	NN
40318	1381	17	of	of	IN
40318	1381	18	unrelated	unrelated	JJ
40318	1381	19	families	family	NNS
40318	1381	20	which	which	WDT
40318	1381	21	are	be	VBP
40318	1381	22	intermediate	intermediate	JJ
40318	1381	23	in	in	IN
40318	1381	24	texture	texture	NN
40318	1381	25	between	between	IN
40318	1381	26	such	such	JJ
40318	1381	27	soft	soft	JJ
40318	1381	28	forms	form	NNS
40318	1381	29	as	as	IN
40318	1381	30	Neufchâtel	Neufchâtel	NNP
40318	1381	31	or	or	CC
40318	1381	32	Camembert	Camembert	NNP
40318	1381	33	and	and	CC
40318	1381	34	really	really	RB
40318	1381	35	hard	hard	JJ
40318	1381	36	cheeses	cheese	NNS
40318	1381	37	like	like	IN
40318	1381	38	Cheddar	Cheddar	NNP
40318	1381	39	or	or	CC
40318	1381	40	Parmesan	Parmesan	NNP
40318	1381	41	.	.	.
40318	1382	1	Although	although	IN
40318	1382	2	these	these	DT
40318	1382	3	terms	term	NNS
40318	1382	4	are	be	VBP
40318	1382	5	not	not	RB
40318	1382	6	made	make	VBN
40318	1382	7	the	the	DT
40318	1382	8	main	main	JJ
40318	1382	9	basis	basis	NN
40318	1382	10	of	of	IN
40318	1382	11	the	the	DT
40318	1382	12	proposed	propose	VBN
40318	1382	13	grouping	grouping	NN
40318	1382	14	,	,	,
40318	1382	15	their	-PRON-	PRP$
40318	1382	16	application	application	NN
40318	1382	17	to	to	IN
40318	1382	18	sections	section	NNS
40318	1382	19	is	be	VBZ
40318	1382	20	indicated	indicate	VBN
40318	1382	21	.	.	.
40318	1383	1	Classification	classification	NN
40318	1383	2	based	base	VBN
40318	1383	3	on	on	IN
40318	1383	4	the	the	DT
40318	1383	5	essential	essential	JJ
40318	1383	6	facts	fact	NNS
40318	1383	7	of	of	IN
40318	1383	8	manufacture	manufacture	NN
40318	1383	9	is	be	VBZ
40318	1383	10	,	,	,
40318	1383	11	however	however	RB
40318	1383	12	,	,	,
40318	1383	13	really	really	RB
40318	1383	14	helpful	helpful	JJ
40318	1383	15	.	.	.
40318	1384	1	ANALYTICAL	ANALYTICAL	NNP
40318	1384	2	TABULATION	TABULATION	NNP
40318	1384	3	OF	of	IN
40318	1384	4	GROUPS	GROUPS	NNP
40318	1384	5	Section	Section	NNP
40318	1384	6	I.	I.	NNP
40318	1384	7	Cheeses	Cheeses	NNP
40318	1384	8	with	with	IN
40318	1384	9	sour	sour	JJ
40318	1384	10	milk	milk	NN
40318	1384	11	flavor	flavor	NN
40318	1384	12	only	only	RB
40318	1384	13	(	(	-LRB-
40318	1384	14	Eaten	eat	VBN
40318	1384	15	fresh	fresh	JJ
40318	1384	16	)	)	-RRB-
40318	1384	17	.	.	.
40318	1385	1	(	(	-LRB-
40318	1385	2	Soft	soft	JJ
40318	1385	3	cheeses	cheese	NNS
40318	1385	4	45	45	CD
40318	1385	5	to	to	TO
40318	1385	6	75	75	CD
40318	1385	7	%	%	NN
40318	1385	8	water	water	NN
40318	1385	9	)	)	-RRB-
40318	1385	10	PAGE	page	NN
40318	1385	11	1	1	CD
40318	1385	12	.	.	.
40318	1386	1	Curdled	curdle	VBN
40318	1386	2	by	by	IN
40318	1386	3	souring	souring	NN
40318	1386	4	,	,	,
40318	1386	5	Cottage	cottage	NN
40318	1386	6	cheese	cheese	NN
40318	1386	7	and	and	CC
40318	1386	8	its	-PRON-	PRP$
40318	1386	9	allies	ally	NNS
40318	1386	10	in	in	IN
40318	1386	11	America	America	NNP
40318	1386	12	,	,	,
40318	1386	13	many	many	JJ
40318	1386	14	related	related	JJ
40318	1386	15	varieties	variety	NNS
40318	1386	16	in	in	IN
40318	1386	17	Europe	Europe	NNP
40318	1386	18	90	90	CD
40318	1386	19	2	2	CD
40318	1386	20	.	.	.
40318	1387	1	Curdled	curdle	VBN
40318	1387	2	by	by	IN
40318	1387	3	souring	souring	NN
40318	1387	4	and	and	CC
40318	1387	5	rennet	rennet	NN
40318	1387	6	--	--	:
40318	1387	7	the	the	DT
40318	1387	8	Neufchâtel	Neufchâtel	NNP
40318	1387	9	group	group	NN
40318	1387	10	95	95	CD
40318	1387	11	a.	a.	NN
40318	1388	1	Skim	Skim	NNP
40318	1388	2	--	--	:
40318	1388	3	Skim	Skim	NNP
40318	1388	4	-	-	HYPH
40318	1388	5	milk	milk	NN
40318	1388	6	Neufchâtel	Neufchâtel	NNP
40318	1388	7	105	105	CD
40318	1388	8	b.	b.	NN
40318	1389	1	Part	part	NN
40318	1389	2	skim	skim	NN
40318	1389	3	to	to	IN
40318	1389	4	whole	whole	JJ
40318	1389	5	milk	milk	NN
40318	1389	6	--	--	:
40318	1389	7	American	american	JJ
40318	1389	8	or	or	CC
40318	1389	9	Domestic	Domestic	NNP
40318	1389	10	Neufchâtel	Neufchâtel	NNP
40318	1389	11	106	106	CD
40318	1389	12	c.	c.	NN
40318	1389	13	With	with	IN
40318	1389	14	fat	fat	NN
40318	1389	15	added	add	VBN
40318	1389	16	--	--	:
40318	1389	17	the	the	DT
40318	1389	18	cream	cream	NN
40318	1389	19	cheeses	cheese	NNS
40318	1389	20	of	of	IN
40318	1389	21	the	the	DT
40318	1389	22	Neufchâtel	Neufchâtel	NNP
40318	1389	23	group	group	NN
40318	1389	24	(	(	-LRB-
40318	1389	25	both	both	DT
40318	1389	26	American	American	NNP
40318	1389	27	and	and	CC
40318	1389	28	European)--such	european)--such	JJ
40318	1389	29	as	as	IN
40318	1389	30	Cream	Cream	NNP
40318	1389	31	,	,	,
40318	1389	32	Gervais	Gervais	NNP
40318	1389	33	,	,	,
40318	1389	34	Malakoffs	Malakoffs	NNP
40318	1389	35	,	,	,
40318	1389	36	etc	etc	FW
40318	1389	37	.	.	.
40318	1390	1	108	108	CD
40318	1390	2	Section	Section	NNP
40318	1390	3	II	II	NNP
40318	1390	4	.	.	.
40318	1391	1	Cheeses	cheese	NNS
40318	1391	2	ripened	ripen	VBD
40318	1391	3	.	.	.
40318	1392	1	Subsection	subsection	NN
40318	1392	2	A.	a.	NN
40318	1393	1	Soft	soft	JJ
40318	1393	2	cheeses	cheese	NNS
40318	1393	3	(	(	-LRB-
40318	1393	4	40	40	CD
40318	1393	5	to	to	TO
40318	1393	6	50	50	CD
40318	1393	7	%	%	NN
40318	1393	8	water	water	NN
40318	1393	9	)	)	-RRB-
40318	1393	10	.	.	.
40318	1394	1	1	1	LS
40318	1394	2	.	.	.
40318	1395	1	Curdled	curdle	VBN
40318	1395	2	by	by	IN
40318	1395	3	souring	souring	NN
40318	1395	4	,	,	,
40318	1395	5	heated	heat	VBD
40318	1395	6	,	,	,
40318	1395	7	then	then	RB
40318	1395	8	ripened	ripen	VBD
40318	1395	9	.	.	.
40318	1396	1	Hand	hand	NN
40318	1396	2	cheese	cheese	NN
40318	1396	3	,	,	,
40318	1396	4	Pennsylvania	Pennsylvania	NNP
40318	1396	5	pot	pot	NN
40318	1396	6	cheese	cheese	NN
40318	1396	7	,	,	,
40318	1396	8	Harz	Harz	NNP
40318	1396	9	,	,	,
40318	1396	10	etc	etc	FW
40318	1396	11	.	.	.
40318	1397	1	112	112	CD
40318	1397	2	2	2	CD
40318	1397	3	.	.	.
40318	1398	1	Curdling	curdle	VBG
40318	1398	2	by	by	IN
40318	1398	3	souring	souring	NN
40318	1398	4	and	and	CC
40318	1398	5	rennet	rennet	NN
40318	1398	6	,	,	,
40318	1398	7	ripened	ripen	VBD
40318	1398	8	Ripened	Ripened	NNP
40318	1398	9	(	(	-LRB-
40318	1398	10	French	French	NNP
40318	1398	11	)	)	-RRB-
40318	1398	12	Neufchâtel	Neufchâtel	NNP
40318	1398	13	114	114	CD
40318	1398	14	3	3	CD
40318	1398	15	.	.	.
40318	1399	1	Curdled	curdle	VBN
40318	1399	2	primarily	primarily	RB
40318	1399	3	by	by	IN
40318	1399	4	rennet	rennet	NN
40318	1399	5	.	.	.
40318	1400	1	a.	a.	NN
40318	1400	2	Ripened	ripen	VBN
40318	1400	3	by	by	IN
40318	1400	4	mold	mold	NN
40318	1400	5	--	--	:
40318	1400	6	Camembert	Camembert	NNP
40318	1400	7	,	,	,
40318	1400	8	Brie	Brie	NNP
40318	1400	9	and	and	CC
40318	1400	10	their	-PRON-	PRP$
40318	1400	11	allies	ally	NNS
40318	1400	12	117	117	CD
40318	1400	13	b.	b.	NN
40318	1400	14	Ripened	ripen	VBN
40318	1400	15	by	by	IN
40318	1400	16	bacteria	bacteria	NNS
40318	1400	17	.	.	.
40318	1401	1	*	*	NFP
40318	1401	2	Made	make	VBN
40318	1401	3	from	from	IN
40318	1401	4	soft	soft	JJ
40318	1401	5	or	or	CC
40318	1401	6	friable	friable	JJ
40318	1401	7	curd	curd	NN
40318	1401	8	--	--	:
40318	1401	9	d'Isigny	d'Isigny	NNP
40318	1401	10	,	,	,
40318	1401	11	Liederkranz	Liederkranz	NNP
40318	1401	12	,	,	,
40318	1401	13	etc	etc	FW
40318	1401	14	.	.	.
40318	1402	1	134	134	CD
40318	1402	2	*	*	NFP
40318	1402	3	*	*	NFP
40318	1402	4	Made	make	VBN
40318	1402	5	from	from	IN
40318	1402	6	firm	firm	JJ
40318	1402	7	or	or	CC
40318	1402	8	tough	tough	JJ
40318	1402	9	curds	curd	NNS
40318	1402	10	--	--	:
40318	1402	11	Limburger	Limburger	NNP
40318	1402	12	and	and	CC
40318	1402	13	allies	ally	NNS
40318	1402	14	139	139	CD
40318	1402	15	Subsection	Subsection	NNP
40318	1402	16	B.	B.	NNP
40318	1402	17	Semi	Semi	NNP
40318	1402	18	-	-	JJ
40318	1402	19	hard	hard	JJ
40318	1402	20	cheeses	cheese	NNS
40318	1402	21	,	,	,
40318	1402	22	firm	firm	JJ
40318	1402	23	,	,	,
40318	1402	24	well	well	RB
40318	1402	25	-	-	HYPH
40318	1402	26	drained	drain	VBN
40318	1402	27	(	(	-LRB-
40318	1402	28	38	38	CD
40318	1402	29	to	to	TO
40318	1402	30	45	45	CD
40318	1402	31	%	%	NN
40318	1402	32	water	water	NN
40318	1402	33	)	)	-RRB-
40318	1402	34	a.	a.	NN
40318	1402	35	Curd	Curd	NNP
40318	1402	36	not	not	RB
40318	1402	37	cooked	cook	VBN
40318	1402	38	,	,	,
40318	1402	39	ripened	ripen	VBN
40318	1402	40	by	by	IN
40318	1402	41	molds	mold	NNS
40318	1402	42	.	.	.
40318	1403	1	*	*	NFP
40318	1403	2	Made	make	VBN
40318	1403	3	from	from	IN
40318	1403	4	friable	friable	JJ
40318	1403	5	curd	curd	NN
40318	1403	6	--	--	:
40318	1403	7	Roquefort	Roquefort	NNP
40318	1403	8	150	150	CD
40318	1403	9	*	*	NFP
40318	1403	10	*	*	NFP
40318	1403	11	Made	make	VBN
40318	1403	12	from	from	IN
40318	1403	13	firm	firm	JJ
40318	1403	14	or	or	CC
40318	1403	15	tough	tough	JJ
40318	1403	16	curd	curd	NN
40318	1403	17	--	--	:
40318	1403	18	Gorgonzola	Gorgonzola	NNP
40318	1403	19	,	,	,
40318	1403	20	Stilton	Stilton	NNP
40318	1403	21	and	and	CC
40318	1403	22	such	such	JJ
40318	1403	23	French	french	JJ
40318	1403	24	forms	form	NNS
40318	1403	25	as	as	IN
40318	1403	26	Gex	Gex	NNP
40318	1403	27	,	,	,
40318	1403	28	Septmoncel	Septmoncel	NNP
40318	1403	29	158	158	CD
40318	1403	30	b.	b.	NN
40318	1403	31	Curd	Curd	NNP
40318	1403	32	cooked	cook	VBD
40318	1403	33	and	and	CC
40318	1403	34	ripened	ripen	VBN
40318	1403	35	by	by	IN
40318	1403	36	bacteria,--brick	bacteria,--brick	NNP
40318	1403	37	,	,	,
40318	1403	38	Munster	Munster	NNP
40318	1403	39	,	,	,
40318	1403	40	Port	Port	NNP
40318	1403	41	du	du	NNP
40318	1403	42	Salut	Salut	NNP
40318	1403	43	(	(	-LRB-
40318	1403	44	Oka	oka	NN
40318	1403	45	)	)	-RRB-
40318	1403	46	164	164	CD
40318	1403	47	Subsection	Subsection	NNP
40318	1403	48	C.	C.	NNP
40318	1403	49	Hard	Hard	NNP
40318	1403	50	cheeses	cheese	NNS
40318	1403	51	,	,	,
40318	1403	52	cooked	cook	VBN
40318	1403	53	and	and	CC
40318	1403	54	pressed	pressed	JJ
40318	1403	55	(	(	-LRB-
40318	1403	56	30	30	CD
40318	1403	57	to	to	TO
40318	1403	58	40	40	CD
40318	1403	59	%	%	NN
40318	1403	60	water	water	NN
40318	1403	61	)	)	-RRB-
40318	1403	62	.	.	.
40318	1404	1	a.	a.	NN
40318	1404	2	Ripened	ripen	VBN
40318	1404	3	without	without	IN
40318	1404	4	gas	gas	NN
40318	1404	5	holes	hole	NNS
40318	1404	6	.	.	.
40318	1405	1	1	1	LS
40318	1405	2	.	.	.
40318	1406	1	Dutch	dutch	JJ
40318	1406	2	--	--	.
40318	1406	3	Edam	Edam	NNP
40318	1406	4	,	,	,
40318	1406	5	Gouda	Gouda	NNP
40318	1406	6	173	173	CD
40318	1406	7	2	2	CD
40318	1406	8	.	.	.
40318	1407	1	Danish	Danish	NNP
40318	1407	2	.	.	.
40318	1408	1	3	3	LS
40318	1408	2	.	.	.
40318	1409	1	The	the	DT
40318	1409	2	Cheddar	Cheddar	NNP
40318	1409	3	group	group	NN
40318	1409	4	.	.	.
40318	1410	1	*	*	NFP
40318	1410	2	English	English	NNP
40318	1410	3	--	--	:
40318	1410	4	Cheddar	Cheddar	NNP
40318	1410	5	and	and	CC
40318	1410	6	numerous	numerous	JJ
40318	1410	7	related	related	JJ
40318	1410	8	forms	form	NNS
40318	1410	9	known	know	VBN
40318	1410	10	principally	principally	RB
40318	1410	11	in	in	IN
40318	1410	12	Great	Great	NNP
40318	1410	13	Britain	Britain	NNP
40318	1410	14	184	184	CD
40318	1410	15	*	*	NFP
40318	1410	16	*	*	NFP
40318	1410	17	American	American	NNP
40318	1410	18	--	--	:
40318	1410	19	the	the	DT
40318	1410	20	factory	factory	NN
40318	1410	21	Cheddar	Cheddar	NNP
40318	1410	22	of	of	IN
40318	1410	23	United	United	NNP
40318	1410	24	States	States	NNP
40318	1410	25	and	and	CC
40318	1410	26	Canada	Canada	NNP
40318	1410	27	184	184	CD
40318	1410	28	b.	b.	NN
40318	1410	29	Ripened	ripen	VBN
40318	1410	30	with	with	IN
40318	1410	31	the	the	DT
40318	1410	32	development	development	NN
40318	1410	33	of	of	IN
40318	1410	34	gas	gas	NN
40318	1410	35	holes	hole	NNS
40318	1410	36	.	.	.
40318	1411	1	*	*	NFP
40318	1411	2	Holes	hole	NNS
40318	1411	3	large	large	JJ
40318	1411	4	--	--	:
40318	1411	5	Swiss	Swiss	NNP
40318	1411	6	-	-	HYPH
40318	1411	7	Emmenthal	Emmenthal	NNP
40318	1411	8	,	,	,
40318	1411	9	Gruyère	Gruyère	NNP
40318	1411	10	,	,	,
40318	1411	11	American	American	NNP
40318	1411	12	Swiss	Swiss	NNP
40318	1411	13	276	276	CD
40318	1411	14	*	*	NFP
40318	1411	15	*	*	NFP
40318	1411	16	Holes	hole	NNS
40318	1411	17	small	small	JJ
40318	1411	18	--	--	:
40318	1411	19	Parmesan	Parmesan	NNP
40318	1411	20	and	and	CC
40318	1411	21	related	related	JJ
40318	1411	22	varieties	variety	NNS
40318	1411	23	288	288	CD
40318	1411	24	Such	such	PDT
40318	1411	25	a	a	DT
40318	1411	26	classification	classification	NN
40318	1411	27	brings	bring	VBZ
40318	1411	28	together	together	RB
40318	1411	29	series	series	NN
40318	1411	30	of	of	IN
40318	1411	31	products	product	NNS
40318	1411	32	in	in	IN
40318	1411	33	which	which	WDT
40318	1411	34	there	there	EX
40318	1411	35	is	be	VBZ
40318	1411	36	essential	essential	JJ
40318	1411	37	similarity	similarity	NN
40318	1411	38	in	in	IN
40318	1411	39	the	the	DT
40318	1411	40	final	final	JJ
40318	1411	41	output	output	NN
40318	1411	42	,	,	,
40318	1411	43	however	however	WRB
40318	1411	44	great	great	JJ
40318	1411	45	the	the	DT
40318	1411	46	differences	difference	NNS
40318	1411	47	in	in	IN
40318	1411	48	manipulation	manipulation	NN
40318	1411	49	.	.	.
40318	1412	1	It	-PRON-	PRP
40318	1412	2	does	do	VBZ
40318	1412	3	not	not	RB
40318	1412	4	consider	consider	VB
40318	1412	5	all	all	DT
40318	1412	6	varieties	variety	NNS
40318	1412	7	and	and	CC
40318	1412	8	specialties	specialty	NNS
40318	1412	9	.	.	.
40318	1413	1	Some	some	DT
40318	1413	2	of	of	IN
40318	1413	3	these	these	DT
40318	1413	4	groups	group	NNS
40318	1413	5	are	be	VBP
40318	1413	6	important	important	JJ
40318	1413	7	enough	enough	RB
40318	1413	8	to	to	TO
40318	1413	9	demand	demand	VB
40318	1413	10	special	special	JJ
40318	1413	11	mention	mention	NN
40318	1413	12	.	.	.
40318	1414	1	+105	+105	NNP
40318	1414	2	.	.	.
40318	1415	1	Processed	process	VBN
40318	1415	2	cheeses.+--Cheese	cheeses.+--Cheese	NNP
40318	1415	3	of	of	IN
40318	1415	4	any	any	DT
40318	1415	5	group	group	NN
40318	1415	6	may	may	MD
40318	1415	7	be	be	VB
40318	1415	8	run	run	VBN
40318	1415	9	through	through	IN
40318	1415	10	mixing	mix	VBG
40318	1415	11	and	and	CC
40318	1415	12	molding	mold	VBG
40318	1415	13	machines	machine	NNS
40318	1415	14	and	and	CC
40318	1415	15	repackaged	repackage	VBN
40318	1415	16	in	in	IN
40318	1415	17	very	very	RB
40318	1415	18	different	different	JJ
40318	1415	19	form	form	NN
40318	1415	20	from	from	IN
40318	1415	21	that	that	DT
40318	1415	22	characteristic	characteristic	NN
40318	1415	23	of	of	IN
40318	1415	24	the	the	DT
40318	1415	25	variety	variety	NN
40318	1415	26	.	.	.
40318	1416	1	In	in	IN
40318	1416	2	such	such	JJ
40318	1416	3	treatment	treatment	NN
40318	1416	4	,	,	,
40318	1416	5	the	the	DT
40318	1416	6	texture	texture	NN
40318	1416	7	and	and	CC
40318	1416	8	appearance	appearance	NN
40318	1416	9	may	may	MD
40318	1416	10	be	be	VB
40318	1416	11	so	so	RB
40318	1416	12	changed	change	VBN
40318	1416	13	as	as	IN
40318	1416	14	to	to	TO
40318	1416	15	give	give	VB
40318	1416	16	the	the	DT
40318	1416	17	effect	effect	NN
40318	1416	18	of	of	IN
40318	1416	19	a	a	DT
40318	1416	20	new	new	JJ
40318	1416	21	product	product	NN
40318	1416	22	.	.	.
40318	1417	1	Substances	Substances	NNP
40318	1417	2	(	(	-LRB-
40318	1417	3	such	such	JJ
40318	1417	4	as	as	IN
40318	1417	5	pimiento	pimiento	NNS
40318	1417	6	)	)	-RRB-
40318	1417	7	are	be	VBP
40318	1417	8	added	add	VBN
40318	1417	9	to	to	TO
40318	1417	10	change	change	VB
40318	1417	11	the	the	DT
40318	1417	12	flavor	flavor	NN
40318	1417	13	.	.	.
40318	1418	1	Or	or	CC
40318	1418	2	the	the	DT
40318	1418	3	product	product	NN
40318	1418	4	may	may	MD
40318	1418	5	be	be	VB
40318	1418	6	canned	can	VBN
40318	1418	7	and	and	CC
40318	1418	8	sterilized	sterilize	VBN
40318	1418	9	with	with	IN
40318	1418	10	equally	equally	RB
40318	1418	11	great	great	JJ
40318	1418	12	change	change	NN
40318	1418	13	of	of	IN
40318	1418	14	flavor	flavor	NN
40318	1418	15	and	and	CC
40318	1418	16	texture	texture	NN
40318	1418	17	.	.	.
40318	1419	1	One	one	CD
40318	1419	2	thus	thus	RB
40318	1419	3	finds	find	VBZ
40318	1419	4	Club	Club	NNP
40318	1419	5	made	make	VBN
40318	1419	6	from	from	IN
40318	1419	7	Cheddar	Cheddar	NNP
40318	1419	8	;	;	:
40318	1419	9	Pimiento	Pimiento	NNP
40318	1419	10	from	from	IN
40318	1419	11	Cream	Cream	NNP
40318	1419	12	,	,	,
40318	1419	13	Neufchâtel	Neufchâtel	NNP
40318	1419	14	or	or	CC
40318	1419	15	Cheddar	Cheddar	NNP
40318	1419	16	;	;	:
40318	1419	17	similarly	similarly	RB
40318	1419	18	olive	olive	JJ
40318	1419	19	,	,	,
40318	1419	20	nut	nut	NNP
40318	1419	21	and	and	CC
40318	1419	22	other	other	JJ
40318	1419	23	combinations	combination	NNS
40318	1419	24	are	be	VBP
40318	1419	25	made	make	VBN
40318	1419	26	.	.	.
40318	1420	1	The	the	DT
40318	1420	2	possible	possible	JJ
40318	1420	3	variations	variation	NNS
40318	1420	4	are	be	VBP
40318	1420	5	numerous	numerous	JJ
40318	1420	6	.	.	.
40318	1421	1	+106	+106	NNP
40318	1421	2	.	.	.
40318	1422	1	Whey	whey	NN
40318	1422	2	cheeses.+--Several	cheeses.+--Several	:
40318	1422	3	products	product	NNS
40318	1422	4	bearing	bearing	NN
40318	1422	5	cheese	cheese	NN
40318	1422	6	names	name	NNS
40318	1422	7	are	be	VBP
40318	1422	8	made	make	VBN
40318	1422	9	from	from	IN
40318	1422	10	whey	whey	PRP
40318	1422	11	.	.	.
40318	1423	1	These	these	DT
40318	1423	2	take	take	VBP
40318	1423	3	the	the	DT
40318	1423	4	forms	form	NNS
40318	1423	5	of	of	IN
40318	1423	6	the	the	DT
40318	1423	7	recovery	recovery	NN
40318	1423	8	of	of	IN
40318	1423	9	the	the	DT
40318	1423	10	albumin	albumin	NNP
40318	1423	11	and	and	CC
40318	1423	12	casein	casein	NNP
40318	1423	13	separately	separately	RB
40318	1423	14	or	or	CC
40318	1423	15	in	in	IN
40318	1423	16	a	a	DT
40318	1423	17	single	single	JJ
40318	1423	18	product	product	NN
40318	1423	19	,	,	,
40318	1423	20	and	and	CC
40318	1423	21	the	the	DT
40318	1423	22	recovery	recovery	NN
40318	1423	23	of	of	IN
40318	1423	24	the	the	DT
40318	1423	25	milk	milk	NN
40318	1423	26	-	-	HYPH
40318	1423	27	sugar	sugar	NN
40318	1423	28	either	either	CC
40318	1423	29	alone	alone	RB
40318	1423	30	or	or	CC
40318	1423	31	with	with	IN
40318	1423	32	the	the	DT
40318	1423	33	albumin	albumin	NN
40318	1423	34	.	.	.
40318	1424	1	Whey	whey	NN
40318	1424	2	cheeses	cheese	NNS
40318	1424	3	have	have	VBP
40318	1424	4	been	be	VBN
40318	1424	5	especially	especially	RB
40318	1424	6	developed	develop	VBN
40318	1424	7	by	by	IN
40318	1424	8	the	the	DT
40318	1424	9	Scandinavian	scandinavian	JJ
40318	1424	10	people	people	NNS
40318	1424	11	,	,	,
40318	1424	12	although	although	IN
40318	1424	13	some	some	DT
40318	1424	14	of	of	IN
40318	1424	15	them	-PRON-	PRP
40318	1424	16	have	have	VBP
40318	1424	17	their	-PRON-	PRP$
40318	1424	18	origin	origin	NN
40318	1424	19	in	in	IN
40318	1424	20	the	the	DT
40318	1424	21	south	south	NN
40318	1424	22	of	of	IN
40318	1424	23	Europe	Europe	NNP
40318	1424	24	.	.	.
40318	1425	1	Certain	certain	JJ
40318	1425	2	of	of	IN
40318	1425	3	these	these	DT
40318	1425	4	varieties	variety	NNS
40318	1425	5	are	be	VBP
40318	1425	6	produced	produce	VBN
40318	1425	7	on	on	IN
40318	1425	8	a	a	DT
40318	1425	9	limited	limited	JJ
40318	1425	10	scale	scale	NN
40318	1425	11	in	in	IN
40318	1425	12	America	America	NNP
40318	1425	13	.	.	.
40318	1426	1	There	there	EX
40318	1426	2	are	be	VBP
40318	1426	3	a	a	DT
40318	1426	4	number	number	NN
40318	1426	5	of	of	IN
40318	1426	6	forms	form	NNS
40318	1426	7	fairly	fairly	RB
40318	1426	8	widely	widely	RB
40318	1426	9	known	know	VBN
40318	1426	10	that	that	WDT
40318	1426	11	are	be	VBP
40318	1426	12	difficult	difficult	JJ
40318	1426	13	to	to	TO
40318	1426	14	place	place	VB
40318	1426	15	in	in	IN
40318	1426	16	this	this	DT
40318	1426	17	scheme	scheme	NN
40318	1426	18	of	of	IN
40318	1426	19	groups	group	NNS
40318	1426	20	.	.	.
40318	1427	1	Among	among	IN
40318	1427	2	these	these	DT
40318	1427	3	are	be	VBP
40318	1427	4	Caciocavallo	Caciocavallo	NNP
40318	1427	5	,	,	,
40318	1427	6	Sap	Sap	NNP
40318	1427	7	Sago	Sago	NNP
40318	1427	8	.	.	.
40318	1428	1	+107	+107	JJ
40318	1428	2	.	.	.
40318	1429	1	Soft	soft	JJ
40318	1429	2	and	and	CC
40318	1429	3	hard	hard	JJ
40318	1429	4	cheeses.+--Another	cheeses.+--Another	,
40318	1429	5	commonly	commonly	RB
40318	1429	6	used	use	VBN
40318	1429	7	classification	classification	NN
40318	1429	8	makes	make	VBZ
40318	1429	9	two	two	CD
40318	1429	10	groups	group	NNS
40318	1429	11	:	:	:
40318	1429	12	(	(	-LRB-
40318	1429	13	1	1	LS
40318	1429	14	)	)	-RRB-
40318	1429	15	soft	soft	JJ
40318	1429	16	cheeses	cheese	NNS
40318	1429	17	;	;	:
40318	1429	18	(	(	-LRB-
40318	1429	19	2	2	LS
40318	1429	20	)	)	-RRB-
40318	1429	21	hard	hard	JJ
40318	1429	22	cheeses	cheese	NNS
40318	1429	23	.	.	.
40318	1430	1	In	in	IN
40318	1430	2	such	such	PDT
40318	1430	3	a	a	DT
40318	1430	4	classification	classification	NN
40318	1430	5	the	the	DT
40318	1430	6	semi	semi	JJ
40318	1430	7	-	-	JJ
40318	1430	8	hard	hard	JJ
40318	1430	9	group	group	NN
40318	1430	10	presented	present	VBN
40318	1430	11	here	here	RB
40318	1430	12	is	be	VBZ
40318	1430	13	included	include	VBN
40318	1430	14	with	with	IN
40318	1430	15	the	the	DT
40318	1430	16	soft	soft	JJ
40318	1430	17	cheeses	cheese	NNS
40318	1430	18	.	.	.
40318	1431	1	Some	some	DT
40318	1431	2	cheeses	cheese	NNS
40318	1431	3	of	of	IN
40318	1431	4	this	this	DT
40318	1431	5	group	group	NN
40318	1431	6	are	be	VBP
40318	1431	7	soft	soft	JJ
40318	1431	8	in	in	IN
40318	1431	9	texture	texture	NN
40318	1431	10	.	.	.
40318	1432	1	This	this	DT
40318	1432	2	is	be	VBZ
40318	1432	3	correlated	correlate	VBN
40318	1432	4	with	with	IN
40318	1432	5	high	high	JJ
40318	1432	6	water	water	NN
40318	1432	7	-	-	HYPH
40318	1432	8	content	content	NN
40318	1432	9	,	,	,
40318	1432	10	high	high	JJ
40318	1432	11	fat	fat	NN
40318	1432	12	-	-	HYPH
40318	1432	13	content	content	NN
40318	1432	14	or	or	CC
40318	1432	15	both	both	CC
40318	1432	16	together	together	RB
40318	1432	17	.	.	.
40318	1433	1	+108	+108	NNP
40318	1433	2	.	.	.
40318	1434	1	Relation	relation	NN
40318	1434	2	of	of	IN
40318	1434	3	moisture	moisture	NN
40318	1434	4	to	to	IN
40318	1434	5	classes.+--In	classes.+--In	NNP
40318	1434	6	this	this	DT
40318	1434	7	classification	classification	NN
40318	1434	8	the	the	DT
40318	1434	9	water	water	NN
40318	1434	10	-	-	HYPH
40318	1434	11	content	content	NN
40318	1434	12	reflected	reflect	VBN
40318	1434	13	in	in	IN
40318	1434	14	the	the	DT
40318	1434	15	texture	texture	NN
40318	1434	16	of	of	IN
40318	1434	17	the	the	DT
40318	1434	18	cheese	cheese	NN
40318	1434	19	assumes	assume	VBZ
40318	1434	20	first	first	JJ
40318	1434	21	place	place	NN
40318	1434	22	.	.	.
40318	1435	1	To	to	TO
40318	1435	2	carry	carry	VB
40318	1435	3	the	the	DT
40318	1435	4	analysis	analysis	NN
40318	1435	5	somewhat	somewhat	RB
40318	1435	6	further	further	RB
40318	1435	7	by	by	IN
40318	1435	8	showing	show	VBG
40318	1435	9	the	the	DT
40318	1435	10	correlation	correlation	NN
40318	1435	11	between	between	IN
40318	1435	12	water	water	NN
40318	1435	13	-	-	HYPH
40318	1435	14	content	content	NN
40318	1435	15	and	and	CC
40318	1435	16	certain	certain	JJ
40318	1435	17	factors	factor	NNS
40318	1435	18	,	,	,
40318	1435	19	a	a	DT
40318	1435	20	tabulation	tabulation	NN
40318	1435	21	of	of	IN
40318	1435	22	well	well	RB
40318	1435	23	-	-	HYPH
40318	1435	24	known	know	VBN
40318	1435	25	varieties	variety	NNS
40318	1435	26	of	of	IN
40318	1435	27	typical	typical	JJ
40318	1435	28	groups	group	NNS
40318	1435	29	is	be	VBZ
40318	1435	30	presented	present	VBN
40318	1435	31	(	(	-LRB-
40318	1435	32	Table	table	NN
40318	1435	33	III	III	NNP
40318	1435	34	)	)	-RRB-
40318	1435	35	.	.	.
40318	1436	1	In	in	IN
40318	1436	2	this	this	DT
40318	1436	3	table	table	NN
40318	1436	4	the	the	DT
40318	1436	5	series	series	NN
40318	1436	6	of	of	IN
40318	1436	7	typical	typical	JJ
40318	1436	8	dairy	dairy	NN
40318	1436	9	products	product	NNS
40318	1436	10	are	be	VBP
40318	1436	11	first	first	RB
40318	1436	12	arranged	arrange	VBN
40318	1436	13	according	accord	VBG
40318	1436	14	to	to	IN
40318	1436	15	water	water	NN
40318	1436	16	-	-	HYPH
40318	1436	17	content	content	NN
40318	1436	18	of	of	IN
40318	1436	19	the	the	DT
40318	1436	20	final	final	JJ
40318	1436	21	product	product	NN
40318	1436	22	.	.	.
40318	1437	1	Approximate	approximate	JJ
40318	1437	2	limits	limit	NNS
40318	1437	3	of	of	IN
40318	1437	4	percentages	percentage	NNS
40318	1437	5	of	of	IN
40318	1437	6	milk	milk	NN
40318	1437	7	-	-	HYPH
40318	1437	8	fat	fat	NN
40318	1437	9	are	be	VBP
40318	1437	10	also	also	RB
40318	1437	11	given	give	VBN
40318	1437	12	,	,	,
40318	1437	13	because	because	IN
40318	1437	14	milk	milk	NN
40318	1437	15	-	-	HYPH
40318	1437	16	fat	fat	NN
40318	1437	17	frequently	frequently	RB
40318	1437	18	affects	affect	VBZ
40318	1437	19	texture	texture	NN
40318	1437	20	to	to	IN
40318	1437	21	a	a	DT
40318	1437	22	degree	degree	NN
40318	1437	23	almost	almost	RB
40318	1437	24	equal	equal	JJ
40318	1437	25	to	to	IN
40318	1437	26	water	water	NN
40318	1437	27	.	.	.
40318	1438	1	Column	column	NN
40318	1438	2	4	4	CD
40318	1438	3	gives	give	VBZ
40318	1438	4	the	the	DT
40318	1438	5	period	period	NN
40318	1438	6	within	within	IN
40318	1438	7	which	which	WDT
40318	1438	8	the	the	DT
40318	1438	9	more	more	RBR
40318	1438	10	quickly	quickly	RB
40318	1438	11	perishable	perishable	JJ
40318	1438	12	cheeses	cheese	NNS
40318	1438	13	are	be	VBP
40318	1438	14	usable	usable	JJ
40318	1438	15	,	,	,
40318	1438	16	and	and	CC
40318	1438	17	the	the	DT
40318	1438	18	length	length	NN
40318	1438	19	of	of	IN
40318	1438	20	the	the	DT
40318	1438	21	ripening	ripening	NN
40318	1438	22	for	for	IN
40318	1438	23	the	the	DT
40318	1438	24	more	more	RBR
40318	1438	25	solid	solid	JJ
40318	1438	26	forms	form	NNS
40318	1438	27	.	.	.
40318	1439	1	The	the	DT
40318	1439	2	correlation	correlation	NN
40318	1439	3	between	between	IN
40318	1439	4	water	water	NN
40318	1439	5	-	-	HYPH
40318	1439	6	content	content	NN
40318	1439	7	,	,	,
40318	1439	8	texture	texture	NN
40318	1439	9	and	and	CC
40318	1439	10	the	the	DT
40318	1439	11	time	time	NN
40318	1439	12	of	of	IN
40318	1439	13	keeping	keeping	NN
40318	1439	14	is	be	VBZ
40318	1439	15	clearly	clearly	RB
40318	1439	16	shown	show	VBN
40318	1439	17	for	for	IN
40318	1439	18	most	most	JJS
40318	1439	19	varieties	variety	NNS
40318	1439	20	.	.	.
40318	1440	1	TABLE	TABLE	NNS
40318	1440	2	III	iii	CD
40318	1440	3	CORRELATION	correlation	NN
40318	1440	4	WATER-	water-	NN
40318	1440	5	AND	and	CC
40318	1440	6	FAT	fat	NN
40318	1440	7	-	-	HYPH
40318	1440	8	CONTENT	content	NN
40318	1440	9	WITH	with	IN
40318	1440	10	RIPENING	ripening	JJ
40318	1440	11	------------------+--------+--------+-------------+--------------	------------------+--------+--------+-------------+--------------	NNS
40318	1440	12	|	|	CD
40318	1440	13	PER	per	IN
40318	1440	14	|	|	CD
40318	1440	15	PER	PER	NNP
40318	1440	16	|	|	NNP
40318	1440	17	|	|	NNP
40318	1440	18	VARITY	VARITY	NNP
40318	1440	19	OF	of	IN
40318	1440	20	|	|	CD
40318	1440	21	CENT	CENT	NNP
40318	1440	22	|	|	NNP
40318	1440	23	CENT	CENT	NNP
40318	1440	24	|	|	NNP
40318	1440	25	PERIOD	PERIOD	NNP
40318	1440	26	|	|	CD
40318	1440	27	RIPENING	RIPENING	NNP
40318	1440	28	|	|	NNP
40318	1440	29	WATER	WATER	NNP
40318	1440	30	|	|	NNP
40318	1440	31	FAT	FAT	NNP
40318	1440	32	|	|	NNP
40318	1440	33	REQUIRED	REQUIRED	NNP
40318	1440	34	|	|	NNP
40318	1440	35	AGENT	agent	NN
40318	1440	36	------------------+--------+--------+-------------+--------------	------------------+--------+--------+-------------+--------------	NN
40318	1440	37	Cheese	cheese	NN
40318	1440	38	:	:	:
40318	1440	39	Soft	soft	JJ
40318	1440	40	,	,	,
40318	1440	41	|	|	NNP
40318	1440	42	|	|	CD
40318	1440	43	|	|	NNP
40318	1440	44	|	|	NNP
40318	1440	45	Cottage	Cottage	NNP
40318	1440	46	|	|	CD
40318	1440	47	70	70	CD
40318	1440	48	|	|	CD
40318	1440	49	trace	trace	NN
40318	1440	50	|	|	CD
40318	1440	51	a	a	DT
40318	1440	52	few	few	JJ
40318	1440	53	days	day	NNS
40318	1440	54	|	|	CD
40318	1440	55	Bacteria	Bacteria	NNP
40318	1440	56	Skim	Skim	NNP
40318	1440	57	Neufchâtel	Neufchâtel	NNP
40318	1440	58	|	|	NNP
40318	1440	59	70	70	CD
40318	1440	60	|	|	CD
40318	1440	61	trace	trace	NN
40318	1440	62	|	|	CD
40318	1440	63	a	a	DT
40318	1440	64	few	few	JJ
40318	1440	65	days	day	NNS
40318	1440	66	|	|	CD
40318	1440	67	Bacteria	Bacteria	NNP
40318	1440	68	Neufchâtel	Neufchâtel	NNP
40318	1440	69	|	|	CD
40318	1440	70	50	50	CD
40318	1440	71	-	-	HYPH
40318	1440	72	60	60	CD
40318	1440	73	|	|	CD
40318	1440	74	12	12	CD
40318	1440	75	-	-	HYPH
40318	1440	76	28	28	CD
40318	1440	77	|	|	CD
40318	1440	78	a	a	DT
40318	1440	79	few	few	JJ
40318	1440	80	days	day	NNS
40318	1440	81	|	|	CD
40318	1440	82	Bacteria	Bacteria	NNP
40318	1440	83	Camembert	Camembert	NNP
40318	1440	84	|	|	NNP
40318	1440	85	50	50	CD
40318	1440	86	|	|	CD
40318	1440	87	22	22	CD
40318	1440	88	-	-	HYPH
40318	1440	89	30	30	CD
40318	1440	90	|	|	CD
40318	1440	91	3	3	CD
40318	1440	92	-	-	SYM
40318	1440	93	5	5	CD
40318	1440	94	weeks	week	NNS
40318	1440	95	|	|	CD
40318	1440	96	Molds	Molds	NNP
40318	1440	97	Cream	Cream	NNP
40318	1440	98	cheese	cheese	NN
40318	1440	99	|	|	CD
40318	1440	100	40	40	CD
40318	1440	101	-	-	HYPH
40318	1440	102	50	50	CD
40318	1440	103	|	|	CD
40318	1440	104	35	35	CD
40318	1440	105	-	-	SYM
40318	1440	106	45	45	CD
40318	1440	107	|	|	CD
40318	1440	108	a	a	DT
40318	1440	109	few	few	JJ
40318	1440	110	days	day	NNS
40318	1440	111	|	|	CD
40318	1440	112	Primarily	primarily	RB
40318	1440	113	|	|	CD
40318	1440	114	|	|	CD
40318	1440	115	|	|	CD
40318	1440	116	|	|	CD
40318	1440	117	bacteria	bacteria	NNS
40318	1440	118	|	|	CD
40318	1440	119	|	|	CD
40318	1440	120	|	|	CD
40318	1440	121	|	|	NNP
40318	1440	122	Semi	semi	JJ
40318	1440	123	-	-	JJ
40318	1440	124	hard	hard	JJ
40318	1440	125	:	:	:
40318	1440	126	|	|	NNP
40318	1440	127	|	|	CD
40318	1440	128	|	|	CD
40318	1440	129	|	|	NNP
40318	1440	130	Limburger	Limburger	NNP
40318	1440	131	|	|	NNP
40318	1440	132	40	40	CD
40318	1440	133	-	-	SYM
40318	1440	134	45	45	CD
40318	1440	135	|	|	CD
40318	1440	136	24	24	CD
40318	1440	137	-	-	SYM
40318	1440	138	30	30	CD
40318	1440	139	|	|	CD
40318	1440	140	3	3	CD
40318	1440	141	-	-	SYM
40318	1440	142	6	6	CD
40318	1440	143	months	month	NNS
40318	1440	144	|	|	CD
40318	1440	145	Bacteria	Bacteria	NNP
40318	1440	146	Roquefort	Roquefort	NNP
40318	1440	147	|	|	NNP
40318	1440	148	38	38	CD
40318	1440	149	-	-	HYPH
40318	1440	150	40	40	CD
40318	1440	151	|	|	CD
40318	1440	152	31	31	CD
40318	1440	153	-	-	HYPH
40318	1440	154	34	34	CD
40318	1440	155	|	|	CD
40318	1440	156	3	3	CD
40318	1440	157	-	-	SYM
40318	1440	158	6	6	CD
40318	1440	159	months	month	NNS
40318	1440	160	|	|	NNP
40318	1440	161	Mold	Mold	NNP
40318	1440	162	Brick	Brick	NNP
40318	1440	163	|	|	NNP
40318	1440	164	37	37	CD
40318	1440	165	-	-	HYPH
40318	1440	166	42	42	CD
40318	1440	167	|	|	CD
40318	1440	168	31	31	CD
40318	1440	169	-	-	HYPH
40318	1440	170	35	35	CD
40318	1440	171	|	|	CD
40318	1440	172	3	3	CD
40318	1440	173	-	-	SYM
40318	1440	174	6	6	CD
40318	1440	175	months	month	NNS
40318	1440	176	|	|	CD
40318	1440	177	Bacteria	Bacteria	NNP
40318	1440	178	|	|	NNP
40318	1440	179	|	|	CD
40318	1440	180	|	|	CD
40318	1440	181	|	|	CD
40318	1440	182	Hard	hard	JJ
40318	1440	183	:	:	:
40318	1440	184	|	|	NNP
40318	1440	185	|	|	CD
40318	1440	186	|	|	CD
40318	1440	187	|	|	CD
40318	1440	188	Cheddar	Cheddar	NNP
40318	1440	189	|	|	CD
40318	1440	190	30	30	CD
40318	1440	191	-	-	HYPH
40318	1440	192	39	39	CD
40318	1440	193	|	|	CD
40318	1440	194	32	32	CD
40318	1440	195	-	-	SYM
40318	1440	196	36	36	CD
40318	1440	197	|	|	CD
40318	1440	198	6	6	CD
40318	1440	199	-	-	HYPH
40318	1440	200	12	12	CD
40318	1440	201	months	month	NNS
40318	1440	202	|	|	CD
40318	1440	203	Bacteria	Bacteria	NNP
40318	1440	204	Swiss	Swiss	NNP
40318	1440	205	|	|	NNP
40318	1440	206	31	31	CD
40318	1440	207	-	-	HYPH
40318	1440	208	34	34	CD
40318	1440	209	|	|	CD
40318	1440	210	28	28	CD
40318	1440	211	-	-	HYPH
40318	1440	212	31	31	CD
40318	1440	213	|	|	CD
40318	1440	214	9	9	CD
40318	1440	215	-	-	SYM
40318	1440	216	18	18	CD
40318	1440	217	months	month	NNS
40318	1440	218	|	|	CD
40318	1440	219	Bacteria	Bacteria	NNP
40318	1440	220	|	|	NNP
40318	1440	221	|	|	NNP
40318	1440	222	|	|	CD
40318	1440	223	|	|	NNS
40318	1440	224	and	and	CC
40318	1440	225	yeasts	yeast	NNS
40318	1440	226	Parmesan	Parmesan	NNP
40318	1440	227	|	|	CD
40318	1440	228	30	30	CD
40318	1440	229	-	-	HYPH
40318	1440	230	33	33	CD
40318	1440	231	|	|	CD
40318	1440	232	|	|	CD
40318	1440	233	2	2	CD
40318	1440	234	-	-	SYM
40318	1440	235	3	3	CD
40318	1440	236	years	year	NNS
40318	1440	237	|	|	NNP
40318	1440	238	Bacteria	Bacteria	NNS
40318	1440	239	------------------+--------+--------+-------------+--------------	------------------+--------+--------+-------------+--------------	:
40318	1440	240	The	the	DT
40318	1440	241	soft	soft	JJ
40318	1440	242	cheeses	cheese	NNS
40318	1440	243	are	be	VBP
40318	1440	244	quickly	quickly	RB
40318	1440	245	perishable	perishable	JJ
40318	1440	246	products	product	NNS
40318	1440	247	.	.	.
40318	1441	1	Bacteria	Bacteria	NNS
40318	1441	2	and	and	CC
40318	1441	3	molds	mold	NNS
40318	1441	4	find	find	VBP
40318	1441	5	favorable	favorable	JJ
40318	1441	6	conditions	condition	NNS
40318	1441	7	for	for	IN
40318	1441	8	growth	growth	NN
40318	1441	9	in	in	IN
40318	1441	10	products	product	NNS
40318	1441	11	with	with	IN
40318	1441	12	45	45	CD
40318	1441	13	to	to	TO
40318	1441	14	75	75	CD
40318	1441	15	per	per	NN
40318	1441	16	cent	cent	NN
40318	1441	17	of	of	IN
40318	1441	18	water	water	NN
40318	1441	19	.	.	.
40318	1442	1	If	if	IN
40318	1442	2	such	such	JJ
40318	1442	3	growth	growth	NN
40318	1442	4	is	be	VBZ
40318	1442	5	permitted	permit	VBN
40318	1442	6	,	,	,
40318	1442	7	enzymic	enzymic	JJ
40318	1442	8	activities	activity	NNS
40318	1442	9	follow	follow	VBP
40318	1442	10	quickly	quickly	RB
40318	1442	11	with	with	IN
40318	1442	12	resultant	resultant	JJ
40318	1442	13	changes	change	NNS
40318	1442	14	in	in	IN
40318	1442	15	appearance	appearance	NN
40318	1442	16	,	,	,
40318	1442	17	texture	texture	NN
40318	1442	18	,	,	,
40318	1442	19	odor	odor	NN
40318	1442	20	and	and	CC
40318	1442	21	taste	taste	NN
40318	1442	22	.	.	.
40318	1443	1	Refrigeration	refrigeration	NN
40318	1443	2	is	be	VBZ
40318	1443	3	necessary	necessary	JJ
40318	1443	4	to	to	TO
40318	1443	5	transport	transport	VB
40318	1443	6	such	such	JJ
40318	1443	7	cheeses	cheese	NNS
40318	1443	8	to	to	IN
40318	1443	9	the	the	DT
40318	1443	10	consumer	consumer	NN
40318	1443	11	,	,	,
40318	1443	12	if	if	IN
40318	1443	13	properly	properly	RB
40318	1443	14	ripened	ripen	VBN
40318	1443	15	.	.	.
40318	1444	1	Trade	trade	NN
40318	1444	2	in	in	IN
40318	1444	3	these	these	DT
40318	1444	4	forms	form	NNS
40318	1444	5	may	may	MD
40318	1444	6	continue	continue	VB
40318	1444	7	throughout	throughout	IN
40318	1444	8	the	the	DT
40318	1444	9	year	year	NN
40318	1444	10	in	in	IN
40318	1444	11	cool	cool	JJ
40318	1444	12	climates	climate	NNS
40318	1444	13	and	and	CC
40318	1444	14	in	in	IN
40318	1444	15	places	place	NNS
40318	1444	16	where	where	WRB
40318	1444	17	adequate	adequate	JJ
40318	1444	18	refrigeration	refrigeration	NN
40318	1444	19	is	be	VBZ
40318	1444	20	available	available	JJ
40318	1444	21	.	.	.
40318	1445	1	Practically	practically	RB
40318	1445	2	,	,	,
40318	1445	3	however	however	RB
40318	1445	4	,	,	,
40318	1445	5	outside	outside	IN
40318	1445	6	the	the	DT
40318	1445	7	large	large	JJ
40318	1445	8	cities	city	NNS
40318	1445	9	this	this	DT
40318	1445	10	trade	trade	NN
40318	1445	11	in	in	IN
40318	1445	12	America	America	NNP
40318	1445	13	is	be	VBZ
40318	1445	14	at	at	IN
40318	1445	15	present	present	NN
40318	1445	16	limited	limit	VBN
40318	1445	17	to	to	IN
40318	1445	18	the	the	DT
40318	1445	19	cold	cold	JJ
40318	1445	20	months	month	NNS
40318	1445	21	;	;	:
40318	1445	22	inside	inside	IN
40318	1445	23	the	the	DT
40318	1445	24	large	large	JJ
40318	1445	25	cities	city	NNS
40318	1445	26	much	much	RB
40318	1445	27	reduced	reduced	JJ
40318	1445	28	quantities	quantity	NNS
40318	1445	29	of	of	IN
40318	1445	30	these	these	DT
40318	1445	31	cheeses	cheese	NNS
40318	1445	32	continue	continue	VBP
40318	1445	33	to	to	TO
40318	1445	34	be	be	VB
40318	1445	35	handled	handle	VBN
40318	1445	36	through	through	IN
40318	1445	37	the	the	DT
40318	1445	38	year	year	NN
40318	1445	39	.	.	.
40318	1446	1	In	in	IN
40318	1446	2	the	the	DT
40318	1446	3	stricter	strict	JJR
40318	1446	4	sense	sense	NN
40318	1446	5	,	,	,
40318	1446	6	the	the	DT
40318	1446	7	soft	soft	JJ
40318	1446	8	group	group	NN
40318	1446	9	of	of	IN
40318	1446	10	cheeses	cheeses	NNP
40318	1446	11	falls	fall	VBZ
40318	1446	12	naturally	naturally	RB
40318	1446	13	into	into	IN
40318	1446	14	two	two	CD
40318	1446	15	series	series	NN
40318	1446	16	:	:	:
40318	1446	17	(	(	-LRB-
40318	1446	18	1	1	LS
40318	1446	19	)	)	-RRB-
40318	1446	20	the	the	DT
40318	1446	21	varieties	variety	NNS
40318	1446	22	eaten	eaten	VBP
40318	1446	23	fresh	fresh	JJ
40318	1446	24	;	;	:
40318	1446	25	and	and	CC
40318	1446	26	(	(	-LRB-
40318	1446	27	2	2	LS
40318	1446	28	)	)	-RRB-
40318	1446	29	the	the	DT
40318	1446	30	ripened	ripen	VBN
40318	1446	31	soft	soft	JJ
40318	1446	32	cheeses	cheese	NNS
40318	1446	33	.	.	.
40318	1447	1	Those	those	DT
40318	1447	2	eaten	eat	VBN
40318	1447	3	fresh	fresh	JJ
40318	1447	4	have	have	VBP
40318	1447	5	a	a	DT
40318	1447	6	making	making	NN
40318	1447	7	process	process	NN
40318	1447	8	which	which	WDT
40318	1447	9	commonly	commonly	RB
40318	1447	10	involves	involve	VBZ
40318	1447	11	the	the	DT
40318	1447	12	development	development	NN
40318	1447	13	of	of	IN
40318	1447	14	a	a	DT
40318	1447	15	lactic	lactic	JJ
40318	1447	16	acid	acid	NN
40318	1447	17	flavor	flavor	NN
40318	1447	18	by	by	IN
40318	1447	19	souring	souring	NN
40318	1447	20	,	,	,
40318	1447	21	but	but	CC
40318	1447	22	no	no	DT
40318	1447	23	ripening	ripening	JJ
40318	1447	24	is	be	VBZ
40318	1447	25	contemplated	contemplate	VBN
40318	1447	26	after	after	IN
40318	1447	27	the	the	DT
40318	1447	28	product	product	NN
40318	1447	29	leaves	leave	VBZ
40318	1447	30	the	the	DT
40318	1447	31	maker	maker	NN
40318	1447	32	's	's	POS
40318	1447	33	hands	hand	NNS
40318	1447	34	.	.	.
40318	1448	1	In	in	IN
40318	1448	2	the	the	DT
40318	1448	3	ripened	ripen	VBN
40318	1448	4	series	series	NN
40318	1448	5	,	,	,
40318	1448	6	after	after	IN
40318	1448	7	the	the	DT
40318	1448	8	making	making	NN
40318	1448	9	process	process	NN
40318	1448	10	is	be	VBZ
40318	1448	11	completed	complete	VBN
40318	1448	12	,	,	,
40318	1448	13	the	the	DT
40318	1448	14	essential	essential	JJ
40318	1448	15	flavors	flavor	NNS
40318	1448	16	and	and	CC
40318	1448	17	textures	texture	NNS
40318	1448	18	are	be	VBP
40318	1448	19	developed	develop	VBN
40318	1448	20	by	by	IN
40318	1448	21	the	the	DT
40318	1448	22	activity	activity	NN
40318	1448	23	of	of	IN
40318	1448	24	micro	micro	JJ
40318	1448	25	-	-	HYPH
40318	1448	26	organisms	organism	NNS
40318	1448	27	during	during	IN
40318	1448	28	ripening	ripening	JJ
40318	1448	29	periods	period	NNS
40318	1448	30	varying	vary	VBG
40318	1448	31	in	in	IN
40318	1448	32	length	length	NN
40318	1448	33	but	but	CC
40318	1448	34	fairly	fairly	RB
40318	1448	35	well	well	RB
40318	1448	36	-	-	HYPH
40318	1448	37	defined	define	VBN
40318	1448	38	for	for	IN
40318	1448	39	each	each	DT
40318	1448	40	variety	variety	NN
40318	1448	41	.	.	.
40318	1449	1	In	in	IN
40318	1449	2	contrast	contrast	NN
40318	1449	3	to	to	IN
40318	1449	4	the	the	DT
40318	1449	5	soft	soft	JJ
40318	1449	6	cheeses	cheese	NNS
40318	1449	7	,	,	,
40318	1449	8	the	the	DT
40318	1449	9	hard	hard	JJ
40318	1449	10	kinds	kind	NNS
40318	1449	11	are	be	VBP
40318	1449	12	low	low	JJ
40318	1449	13	in	in	IN
40318	1449	14	water	water	NN
40318	1449	15	-	-	HYPH
40318	1449	16	content	content	NN
40318	1449	17	,	,	,
40318	1449	18	ripen	ripen	VB
40318	1449	19	more	more	RBR
40318	1449	20	slowly	slowly	RB
40318	1449	21	and	and	CC
40318	1449	22	may	may	MD
40318	1449	23	be	be	VB
40318	1449	24	kept	keep	VBN
40318	1449	25	through	through	IN
40318	1449	26	much	much	RB
40318	1449	27	longer	long	JJR
40318	1449	28	periods	period	NNS
40318	1449	29	.	.	.
40318	1450	1	They	-PRON-	PRP
40318	1450	2	retain	retain	VBP
40318	1450	3	their	-PRON-	PRP$
40318	1450	4	form	form	NN
40318	1450	5	through	through	IN
40318	1450	6	a	a	DT
40318	1450	7	wider	wide	JJR
40318	1450	8	range	range	NN
40318	1450	9	of	of	IN
40318	1450	10	climatic	climatic	JJ
40318	1450	11	conditions	condition	NNS
40318	1450	12	.	.	.
40318	1451	1	They	-PRON-	PRP
40318	1451	2	develop	develop	VBP
40318	1451	3	flavor	flavor	NN
40318	1451	4	slowly	slowly	RB
40318	1451	5	and	and	CC
40318	1451	6	correspondingly	correspondingly	RB
40318	1451	7	deteriorate	deteriorate	VBP
40318	1451	8	much	much	RB
40318	1451	9	more	more	RBR
40318	1451	10	slowly	slowly	RB
40318	1451	11	.	.	.
40318	1452	1	Such	such	JJ
40318	1452	2	cheeses	cheese	NNS
40318	1452	3	are	be	VBP
40318	1452	4	in	in	IN
40318	1452	5	marketable	marketable	JJ
40318	1452	6	condition	condition	NN
40318	1452	7	over	over	IN
40318	1452	8	longer	long	JJR
40318	1452	9	periods	period	NNS
40318	1452	10	.	.	.
40318	1453	1	In	in	IN
40318	1453	2	their	-PRON-	PRP$
40318	1453	3	manufacture	manufacture	NN
40318	1453	4	the	the	DT
40318	1453	5	cooking	cooking	NN
40318	1453	6	of	of	IN
40318	1453	7	the	the	DT
40318	1453	8	curd	curd	NN
40318	1453	9	takes	take	VBZ
40318	1453	10	a	a	DT
40318	1453	11	prominent	prominent	JJ
40318	1453	12	place	place	NN
40318	1453	13	.	.	.
40318	1454	1	+109	+109	NNP
40318	1454	2	.	.	.
40318	1455	1	Relation	relation	NN
40318	1455	2	of	of	IN
40318	1455	3	heat	heat	NN
40318	1455	4	to	to	TO
40318	1455	5	classes.+--The	classes.+--the	CD
40318	1455	6	close	close	JJ
40318	1455	7	relation	relation	NN
40318	1455	8	between	between	IN
40318	1455	9	the	the	DT
40318	1455	10	heat	heat	NN
40318	1455	11	applied	apply	VBN
40318	1455	12	and	and	CC
40318	1455	13	the	the	DT
40318	1455	14	product	product	NN
40318	1455	15	sought	seek	VBD
40318	1455	16	forms	form	NNS
40318	1455	17	the	the	DT
40318	1455	18	basis	basis	NN
40318	1455	19	of	of	IN
40318	1455	20	a	a	DT
40318	1455	21	striking	striking	JJ
40318	1455	22	series	series	NN
40318	1455	23	of	of	IN
40318	1455	24	graphs	graphs	NN
40318	1455	25	(	(	-LRB-
40318	1455	26	Fig	fig	NN
40318	1455	27	.	.	.
40318	1456	1	12	12	CD
40318	1456	2	,	,	,
40318	1456	3	page	page	NN
40318	1456	4	78	78	CD
40318	1456	5	)	)	-RRB-
40318	1456	6	.	.	.
40318	1457	1	These	these	DT
40318	1457	2	show	show	VBP
40318	1457	3	the	the	DT
40318	1457	4	changes	change	NNS
40318	1457	5	hour	hour	NN
40318	1457	6	by	by	IN
40318	1457	7	hour	hour	NN
40318	1457	8	in	in	IN
40318	1457	9	the	the	DT
40318	1457	10	heat	heat	NN
40318	1457	11	relation	relation	NN
40318	1457	12	during	during	IN
40318	1457	13	the	the	DT
40318	1457	14	making	making	NN
40318	1457	15	process	process	NN
40318	1457	16	of	of	IN
40318	1457	17	a	a	DT
40318	1457	18	series	series	NN
40318	1457	19	of	of	IN
40318	1457	20	widely	widely	RB
40318	1457	21	known	know	VBN
40318	1457	22	forms	form	NNS
40318	1457	23	,	,	,
40318	1457	24	each	each	DT
40318	1457	25	of	of	IN
40318	1457	26	which	which	WDT
40318	1457	27	is	be	VBZ
40318	1457	28	chosen	choose	VBN
40318	1457	29	as	as	IN
40318	1457	30	typical	typical	JJ
40318	1457	31	.	.	.
40318	1458	1	In	in	IN
40318	1458	2	some	some	DT
40318	1458	3	of	of	IN
40318	1458	4	these	these	DT
40318	1458	5	forms	form	NNS
40318	1458	6	,	,	,
40318	1458	7	heat	heat	NN
40318	1458	8	is	be	VBZ
40318	1458	9	applied	apply	VBN
40318	1458	10	but	but	CC
40318	1458	11	once	once	RB
40318	1458	12	to	to	TO
40318	1458	13	bring	bring	VB
40318	1458	14	the	the	DT
40318	1458	15	milk	milk	NN
40318	1458	16	to	to	IN
40318	1458	17	the	the	DT
40318	1458	18	renneting	rennete	VBG
40318	1458	19	temperature	temperature	NN
40318	1458	20	typical	typical	JJ
40318	1458	21	for	for	IN
40318	1458	22	the	the	DT
40318	1458	23	variety	variety	NN
40318	1458	24	.	.	.
40318	1459	1	Subsequent	subsequent	JJ
40318	1459	2	manipulations	manipulation	NNS
40318	1459	3	are	be	VBP
40318	1459	4	accompanied	accompany	VBN
40318	1459	5	by	by	IN
40318	1459	6	a	a	DT
40318	1459	7	steady	steady	JJ
40318	1459	8	fall	fall	NN
40318	1459	9	in	in	IN
40318	1459	10	temperature	temperature	NN
40318	1459	11	.	.	.
40318	1460	1	In	in	IN
40318	1460	2	other	other	JJ
40318	1460	3	forms	form	NNS
40318	1460	4	,	,	,
40318	1460	5	the	the	DT
40318	1460	6	curd	curd	NN
40318	1460	7	when	when	WRB
40318	1460	8	solid	solid	JJ
40318	1460	9	is	be	VBZ
40318	1460	10	specially	specially	RB
40318	1460	11	heated	heated	JJ
40318	1460	12	or	or	CC
40318	1460	13	"	"	``
40318	1460	14	cooked	cook	VBN
40318	1460	15	"	"	''
40318	1460	16	to	to	TO
40318	1460	17	bring	bring	VB
40318	1460	18	about	about	RP
40318	1460	19	the	the	DT
40318	1460	20	changes	change	NNS
40318	1460	21	characteristic	characteristic	JJ
40318	1460	22	of	of	IN
40318	1460	23	the	the	DT
40318	1460	24	variety	variety	NN
40318	1460	25	.	.	.
40318	1461	1	These	these	DT
40318	1461	2	contrasts	contrast	NNS
40318	1461	3	are	be	VBP
40318	1461	4	clearly	clearly	RB
40318	1461	5	brought	bring	VBN
40318	1461	6	out	out	RP
40318	1461	7	by	by	IN
40318	1461	8	the	the	DT
40318	1461	9	graphs	graphs	NN
40318	1461	10	which	which	WDT
40318	1461	11	represent	represent	VBP
40318	1461	12	practices	practice	NNS
40318	1461	13	well	well	RB
40318	1461	14	recognized	recognize	VBN
40318	1461	15	for	for	IN
40318	1461	16	the	the	DT
40318	1461	17	varieties	variety	NNS
40318	1461	18	.	.	.
40318	1462	1	The	the	DT
40318	1462	2	detailed	detailed	JJ
40318	1462	3	process	process	NN
40318	1462	4	for	for	IN
40318	1462	5	these	these	DT
40318	1462	6	groups	group	NNS
40318	1462	7	is	be	VBZ
40318	1462	8	considered	consider	VBN
40318	1462	9	in	in	IN
40318	1462	10	succeeding	succeed	VBG
40318	1462	11	chapters	chapter	NNS
40318	1462	12	.	.	.
40318	1463	1	CHAPTER	chapter	NN
40318	1463	2	VII	vii	NN
40318	1463	3	CHEESES	cheeses	NN
40318	1463	4	WITH	with	IN
40318	1463	5	SOUR	sour	JJ
40318	1463	6	-	-	HYPH
40318	1463	7	MILK	milk	NN
40318	1463	8	FLAVOR	flavor	NN
40318	1463	9	The	the	DT
40318	1463	10	cheeses	cheese	NNS
40318	1463	11	with	with	IN
40318	1463	12	flavor	flavor	NN
40318	1463	13	of	of	IN
40318	1463	14	sour	sour	JJ
40318	1463	15	milk	milk	NN
40318	1463	16	are	be	VBP
40318	1463	17	probably	probably	RB
40318	1463	18	more	more	RBR
40318	1463	19	widely	widely	RB
40318	1463	20	used	use	VBN
40318	1463	21	than	than	IN
40318	1463	22	any	any	DT
40318	1463	23	other	other	JJ
40318	1463	24	group	group	NN
40318	1463	25	.	.	.
40318	1464	1	Historically	historically	RB
40318	1464	2	and	and	CC
40318	1464	3	to	to	IN
40318	1464	4	a	a	DT
40318	1464	5	very	very	RB
40318	1464	6	large	large	JJ
40318	1464	7	degree	degree	NN
40318	1464	8	at	at	IN
40318	1464	9	present	present	NN
40318	1464	10	,	,	,
40318	1464	11	they	-PRON-	PRP
40318	1464	12	are	be	VBP
40318	1464	13	farm	farm	NN
40318	1464	14	cheeses	cheese	NNS
40318	1464	15	.	.	.
40318	1465	1	[	[	-LRB-
40318	1465	2	31	31	CD
40318	1465	3	]	]	-RRB-
40318	1465	4	No	no	DT
40318	1465	5	estimate	estimate	NN
40318	1465	6	of	of	IN
40318	1465	7	volume	volume	NN
40318	1465	8	of	of	IN
40318	1465	9	such	such	JJ
40318	1465	10	production	production	NN
40318	1465	11	in	in	IN
40318	1465	12	the	the	DT
40318	1465	13	household	household	NN
40318	1465	14	has	have	VBZ
40318	1465	15	ever	ever	RB
40318	1465	16	been	be	VBN
40318	1465	17	made	make	VBN
40318	1465	18	.	.	.
40318	1466	1	The	the	DT
40318	1466	2	utilization	utilization	NN
40318	1466	3	of	of	IN
40318	1466	4	surplus	surplus	JJ
40318	1466	5	milk	milk	NN
40318	1466	6	in	in	IN
40318	1466	7	this	this	DT
40318	1466	8	way	way	NN
40318	1466	9	is	be	VBZ
40318	1466	10	of	of	IN
40318	1466	11	ancient	ancient	JJ
40318	1466	12	origin	origin	NN
40318	1466	13	.	.	.
40318	1467	1	With	with	IN
40318	1467	2	the	the	DT
40318	1467	3	introduction	introduction	NN
40318	1467	4	of	of	IN
40318	1467	5	the	the	DT
40318	1467	6	factory	factory	NN
40318	1467	7	system	system	NN
40318	1467	8	of	of	IN
40318	1467	9	handling	handle	VBG
40318	1467	10	milk	milk	NN
40318	1467	11	,	,	,
40318	1467	12	the	the	DT
40318	1467	13	manufacture	manufacture	NN
40318	1467	14	of	of	IN
40318	1467	15	such	such	JJ
40318	1467	16	cheese	cheese	NN
40318	1467	17	in	in	IN
40318	1467	18	the	the	DT
40318	1467	19	household	household	NN
40318	1467	20	was	be	VBD
40318	1467	21	largely	largely	RB
40318	1467	22	dropped	drop	VBN
40318	1467	23	.	.	.
40318	1468	1	The	the	DT
40318	1468	2	rise	rise	NN
40318	1468	3	in	in	IN
40318	1468	4	price	price	NN
40318	1468	5	of	of	IN
40318	1468	6	all	all	DT
40318	1468	7	food	food	NN
40318	1468	8	substances	substance	NNS
40318	1468	9	and	and	CC
40318	1468	10	increasing	increase	VBG
40318	1468	11	appreciation	appreciation	NN
40318	1468	12	of	of	IN
40318	1468	13	the	the	DT
40318	1468	14	food	food	NN
40318	1468	15	value	value	NN
40318	1468	16	of	of	IN
40318	1468	17	milk	milk	NN
40318	1468	18	products	product	NNS
40318	1468	19	have	have	VBP
40318	1468	20	made	make	VBN
40318	1468	21	the	the	DT
40318	1468	22	recovery	recovery	NN
40318	1468	23	of	of	IN
40318	1468	24	all	all	DT
40318	1468	25	surplus	surplus	JJ
40318	1468	26	milk	milk	NN
40318	1468	27	in	in	IN
40318	1468	28	some	some	DT
40318	1468	29	form	form	NN
40318	1468	30	very	very	RB
40318	1468	31	necessary	necessary	JJ
40318	1468	32	.	.	.
40318	1469	1	The	the	DT
40318	1469	2	manufacture	manufacture	NN
40318	1469	3	of	of	IN
40318	1469	4	cottage	cottage	NN
40318	1469	5	,	,	,
40318	1469	6	Neufchâtel	Neufchâtel	NNP
40318	1469	7	and	and	CC
40318	1469	8	cream	cream	NN
40318	1469	9	cheese	cheese	NN
40318	1469	10	is	be	VBZ
40318	1469	11	one	one	CD
40318	1469	12	of	of	IN
40318	1469	13	the	the	DT
40318	1469	14	best	good	JJS
40318	1469	15	forms	form	NNS
40318	1469	16	of	of	IN
40318	1469	17	such	such	JJ
40318	1469	18	recovery	recovery	NN
40318	1469	19	which	which	WDT
40318	1469	20	may	may	MD
40318	1469	21	be	be	VB
40318	1469	22	adapted	adapt	VBN
40318	1469	23	to	to	TO
40318	1469	24	utilize	utilize	VB
40318	1469	25	any	any	DT
40318	1469	26	grade	grade	NN
40318	1469	27	from	from	IN
40318	1469	28	skimmed	skim	VBN
40318	1469	29	-	-	HYPH
40318	1469	30	milk	milk	NN
40318	1469	31	to	to	IN
40318	1469	32	cream	cream	NN
40318	1469	33	.	.	.
40318	1470	1	Large	large	JJ
40318	1470	2	quantities	quantity	NNS
40318	1470	3	of	of	IN
40318	1470	4	skimmed	skim	VBN
40318	1470	5	-	-	HYPH
40318	1470	6	milk	milk	NN
40318	1470	7	have	have	VBP
40318	1470	8	frequently	frequently	RB
40318	1470	9	been	be	VBN
40318	1470	10	lost	lose	VBN
40318	1470	11	from	from	IN
40318	1470	12	the	the	DT
40318	1470	13	total	total	NN
40318	1470	14	of	of	IN
40318	1470	15	human	human	JJ
40318	1470	16	food	food	NN
40318	1470	17	by	by	IN
40318	1470	18	the	the	DT
40318	1470	19	manufacture	manufacture	NN
40318	1470	20	of	of	IN
40318	1470	21	casein	casein	NNP
40318	1470	22	for	for	IN
40318	1470	23	industrial	industrial	JJ
40318	1470	24	uses	use	NNS
40318	1470	25	,	,	,
40318	1470	26	and	and	CC
40318	1470	27	by	by	IN
40318	1470	28	use	use	NN
40318	1470	29	as	as	IN
40318	1470	30	stock	stock	NN
40318	1470	31	feed	feed	NN
40318	1470	32	.	.	.
40318	1471	1	+110	+110	NNP
40318	1471	2	.	.	.
40318	1472	1	Skim	Skim	NNP
40318	1472	2	series.+--The	series.+--the	CD
40318	1472	3	kinds	kind	NNS
40318	1472	4	of	of	IN
40318	1472	5	cheeses	cheese	NNS
40318	1472	6	eaten	eat	VBN
40318	1472	7	fresh	fresh	JJ
40318	1472	8	have	have	NN
40318	1472	9	in	in	IN
40318	1472	10	common	common	JJ
40318	1472	11	a	a	DT
40318	1472	12	very	very	RB
40318	1472	13	soft	soft	JJ
40318	1472	14	texture	texture	NN
40318	1472	15	and	and	CC
40318	1472	16	the	the	DT
40318	1472	17	flavor	flavor	NN
40318	1472	18	of	of	IN
40318	1472	19	sour	sour	JJ
40318	1472	20	milk	milk	NN
40318	1472	21	,	,	,
40318	1472	22	principally	principally	RB
40318	1472	23	lactic	lactic	JJ
40318	1472	24	acid	acid	NN
40318	1472	25	.	.	.
40318	1473	1	The	the	DT
40318	1473	2	group	group	NN
40318	1473	3	falls	fall	VBZ
40318	1473	4	naturally	naturally	RB
40318	1473	5	into	into	IN
40318	1473	6	two	two	CD
40318	1473	7	sections	section	NNS
40318	1473	8	:	:	:
40318	1473	9	(	(	-LRB-
40318	1473	10	1	1	LS
40318	1473	11	)	)	-RRB-
40318	1473	12	the	the	DT
40318	1473	13	cheeses	cheese	NNS
40318	1473	14	made	make	VBN
40318	1473	15	from	from	IN
40318	1473	16	milk	milk	NN
40318	1473	17	curdled	curdle	VBN
40318	1473	18	by	by	IN
40318	1473	19	souring	souring	NN
40318	1473	20	;	;	:
40318	1473	21	(	(	-LRB-
40318	1473	22	2	2	LS
40318	1473	23	)	)	-RRB-
40318	1473	24	those	those	DT
40318	1473	25	for	for	IN
40318	1473	26	which	which	WDT
40318	1473	27	the	the	DT
40318	1473	28	milk	milk	NN
40318	1473	29	is	be	VBZ
40318	1473	30	curdled	curdle	VBN
40318	1473	31	by	by	IN
40318	1473	32	souring	souring	NN
40318	1473	33	and	and	CC
40318	1473	34	rennet	rennet	NN
40318	1473	35	.	.	.
40318	1474	1	In	in	IN
40318	1474	2	the	the	DT
40318	1474	3	latter	latter	JJ
40318	1474	4	group	group	NN
40318	1474	5	both	both	DT
40318	1474	6	agencies	agency	NNS
40318	1474	7	are	be	VBP
40318	1474	8	necessary	necessary	JJ
40318	1474	9	to	to	IN
40318	1474	10	the	the	DT
40318	1474	11	resulting	result	VBG
40318	1474	12	product	product	NN
40318	1474	13	.	.	.
40318	1475	1	The	the	DT
40318	1475	2	time	time	NN
40318	1475	3	required	require	VBN
40318	1475	4	to	to	TO
40318	1475	5	curdle	curdle	VB
40318	1475	6	by	by	IN
40318	1475	7	souring	souring	NN
40318	1475	8	alone	alone	RB
40318	1475	9	is	be	VBZ
40318	1475	10	longer	long	JJR
40318	1475	11	than	than	IN
40318	1475	12	when	when	WRB
40318	1475	13	rennet	rennet	NN
40318	1475	14	is	be	VBZ
40318	1475	15	used	use	VBN
40318	1475	16	;	;	:
40318	1475	17	this	this	DT
40318	1475	18	period	period	NN
40318	1475	19	is	be	VBZ
40318	1475	20	usually	usually	RB
40318	1475	21	longer	long	JJR
40318	1475	22	than	than	IN
40318	1475	23	necessary	necessary	JJ
40318	1475	24	for	for	IN
40318	1475	25	the	the	DT
40318	1475	26	cream	cream	NN
40318	1475	27	to	to	TO
40318	1475	28	rise	rise	VB
40318	1475	29	by	by	IN
40318	1475	30	gravity	gravity	NN
40318	1475	31	;	;	:
40318	1475	32	hence	hence	RB
40318	1475	33	the	the	DT
40318	1475	34	cream	cream	NN
40318	1475	35	is	be	VBZ
40318	1475	36	either	either	CC
40318	1475	37	skimmed	skim	VBN
40318	1475	38	off	off	RP
40318	1475	39	or	or	CC
40318	1475	40	removed	remove	VBN
40318	1475	41	with	with	IN
40318	1475	42	the	the	DT
40318	1475	43	separator	separator	NN
40318	1475	44	beforehand	beforehand	RB
40318	1475	45	.	.	.
40318	1476	1	The	the	DT
40318	1476	2	curd	curd	NN
40318	1476	3	,	,	,
40318	1476	4	therefore	therefore	RB
40318	1476	5	,	,	,
40318	1476	6	is	be	VBZ
40318	1476	7	essentially	essentially	RB
40318	1476	8	a	a	DT
40318	1476	9	skimmed	skim	VBN
40318	1476	10	-	-	HYPH
40318	1476	11	milk	milk	NN
40318	1476	12	curd	curd	NN
40318	1476	13	.	.	.
40318	1477	1	Casein	Casein	NNP
40318	1477	2	curdled	curdle	VBD
40318	1477	3	in	in	IN
40318	1477	4	this	this	DT
40318	1477	5	way	way	NN
40318	1477	6	tends	tend	VBZ
40318	1477	7	to	to	TO
40318	1477	8	become	become	VB
40318	1477	9	granular	granular	JJ
40318	1477	10	or	or	CC
40318	1477	11	"	"	``
40318	1477	12	rough	rough	JJ
40318	1477	13	,	,	,
40318	1477	14	"	"	''
40318	1477	15	to	to	TO
40318	1477	16	feel	feel	VB
40318	1477	17	"	"	``
40318	1477	18	sandy	sandy	JJ
40318	1477	19	"	"	''
40318	1477	20	when	when	WRB
40318	1477	21	rubbed	rub	VBN
40318	1477	22	between	between	IN
40318	1477	23	the	the	DT
40318	1477	24	fingers	finger	NNS
40318	1477	25	.	.	.
40318	1478	1	Heating	heating	NN
40318	1478	2	is	be	VBZ
40318	1478	3	commonly	commonly	RB
40318	1478	4	necessary	necessary	JJ
40318	1478	5	to	to	TO
40318	1478	6	lower	lower	VB
40318	1478	7	the	the	DT
40318	1478	8	water	water	NN
40318	1478	9	-	-	HYPH
40318	1478	10	content	content	NN
40318	1478	11	of	of	IN
40318	1478	12	the	the	DT
40318	1478	13	mass	mass	NN
40318	1478	14	even	even	RB
40318	1478	15	to	to	IN
40318	1478	16	75	75	CD
40318	1478	17	per	per	NN
40318	1478	18	cent	cent	NN
40318	1478	19	.	.	.
40318	1479	1	Such	such	JJ
40318	1479	2	curd	curd	NN
40318	1479	3	tends	tend	VBZ
40318	1479	4	to	to	TO
40318	1479	5	become	become	VB
40318	1479	6	hard	hard	JJ
40318	1479	7	or	or	CC
40318	1479	8	rubbery	rubbery	JJ
40318	1479	9	when	when	WRB
40318	1479	10	heat	heat	NN
40318	1479	11	is	be	VBZ
40318	1479	12	applied	apply	VBN
40318	1479	13	.	.	.
40318	1480	1	In	in	IN
40318	1480	2	this	this	DT
40318	1480	3	group	group	NN
40318	1480	4	,	,	,
40318	1480	5	the	the	DT
40318	1480	6	best	well	RBS
40318	1480	7	known	know	VBN
40318	1480	8	form	form	NN
40318	1480	9	is	be	VBZ
40318	1480	10	variously	variously	RB
40318	1480	11	called	call	VBN
40318	1480	12	"	"	``
40318	1480	13	cottage	cottage	NN
40318	1480	14	"	"	''
40318	1480	15	cheese	cheese	NN
40318	1480	16	,	,	,
40318	1480	17	"	"	''
40318	1480	18	clabber	clabber	NNP
40318	1480	19	"	"	''
40318	1480	20	cheese	cheese	NN
40318	1480	21	,	,	,
40318	1480	22	schmierkäse	schmierkäse	NNP
40318	1480	23	.	.	.
40318	1481	1	+111	+111	NNP
40318	1481	2	.	.	.
40318	1482	1	Cottage	cottage	NN
40318	1482	2	cheese+	cheese+	NN
40318	1482	3	is	be	VBZ
40318	1482	4	made	make	VBN
40318	1482	5	from	from	IN
40318	1482	6	skimmed	skim	VBN
40318	1482	7	-	-	HYPH
40318	1482	8	milk	milk	NN
40318	1482	9	,	,	,
40318	1482	10	soured	sour	VBN
40318	1482	11	by	by	IN
40318	1482	12	lactic	lactic	JJ
40318	1482	13	bacteria	bacteria	NNS
40318	1482	14	until	until	IN
40318	1482	15	a	a	DT
40318	1482	16	curd	curd	NN
40318	1482	17	is	be	VBZ
40318	1482	18	formed	form	VBN
40318	1482	19	.	.	.
40318	1483	1	This	this	DT
40318	1483	2	is	be	VBZ
40318	1483	3	done	do	VBN
40318	1483	4	preferably	preferably	RB
40318	1483	5	at	at	IN
40318	1483	6	about	about	RB
40318	1483	7	20	20	CD
40318	1483	8	°	°	NNS
40318	1483	9	C.	C.	NNP
40318	1483	10	(	(	-LRB-
40318	1483	11	70	70	CD
40318	1483	12	°	°	,
40318	1483	13	F.	F.	NNP
40318	1483	14	)	)	-RRB-
40318	1483	15	,	,	,
40318	1483	16	because	because	IN
40318	1483	17	at	at	IN
40318	1483	18	this	this	DT
40318	1483	19	temperature	temperature	NN
40318	1483	20	the	the	DT
40318	1483	21	purely	purely	RB
40318	1483	22	lactic	lactic	JJ
40318	1483	23	type	type	NN
40318	1483	24	of	of	IN
40318	1483	25	organism	organism	NN
40318	1483	26	has	have	VBZ
40318	1483	27	been	be	VBN
40318	1483	28	found	find	VBN
40318	1483	29	to	to	TO
40318	1483	30	outgrow	outgrow	VB
40318	1483	31	competing	compete	VBG
40318	1483	32	forms	form	NNS
40318	1483	33	which	which	WDT
40318	1483	34	may	may	MD
40318	1483	35	be	be	VB
40318	1483	36	present	present	JJ
40318	1483	37	.	.	.
40318	1484	1	Starter	starter	NN
40318	1484	2	containing	contain	VBG
40318	1484	3	the	the	DT
40318	1484	4	desired	desire	VBN
40318	1484	5	culture	culture	NN
40318	1484	6	,	,	,
40318	1484	7	if	if	IN
40318	1484	8	properly	properly	RB
40318	1484	9	used	use	VBN
40318	1484	10	,	,	,
40318	1484	11	saves	save	VBZ
40318	1484	12	much	much	JJ
40318	1484	13	time	time	NN
40318	1484	14	in	in	IN
40318	1484	15	the	the	DT
40318	1484	16	curdling	curdling	JJ
40318	1484	17	period	period	NN
40318	1484	18	.	.	.
40318	1485	1	Such	such	JJ
40318	1485	2	curdling	curdling	NN
40318	1485	3	requires	require	VBZ
40318	1485	4	at	at	IN
40318	1485	5	least	least	JJS
40318	1485	6	twelve	twelve	CD
40318	1485	7	to	to	TO
40318	1485	8	twenty	twenty	CD
40318	1485	9	-	-	HYPH
40318	1485	10	four	four	CD
40318	1485	11	hours	hour	NNS
40318	1485	12	,	,	,
40318	1485	13	frequently	frequently	RB
40318	1485	14	much	much	RB
40318	1485	15	longer	long	JJR
40318	1485	16	unless	unless	IN
40318	1485	17	abundant	abundant	JJ
40318	1485	18	starter	starter	NN
40318	1485	19	is	be	VBZ
40318	1485	20	introduced	introduce	VBN
40318	1485	21	.	.	.
40318	1486	1	+112	+112	NNP
40318	1486	2	.	.	.
40318	1487	1	Household	household	NN
40318	1487	2	practice.+--The	practice.+--the	CD
40318	1487	3	details	detail	NNS
40318	1487	4	of	of	IN
40318	1487	5	cottage	cottage	NN
40318	1487	6	cheese	cheese	NN
40318	1487	7	making	making	NN
40318	1487	8	in	in	IN
40318	1487	9	the	the	DT
40318	1487	10	home	home	NN
40318	1487	11	differ	differ	NN
40318	1487	12	widely	widely	RB
40318	1487	13	in	in	IN
40318	1487	14	separate	separate	JJ
40318	1487	15	sections	section	NNS
40318	1487	16	and	and	CC
40318	1487	17	even	even	RB
40318	1487	18	in	in	IN
40318	1487	19	different	different	JJ
40318	1487	20	families	family	NNS
40318	1487	21	in	in	IN
40318	1487	22	the	the	DT
40318	1487	23	same	same	JJ
40318	1487	24	part	part	NN
40318	1487	25	of	of	IN
40318	1487	26	the	the	DT
40318	1487	27	country	country	NN
40318	1487	28	.	.	.
40318	1488	1	The	the	DT
40318	1488	2	essentials	essential	NNS
40318	1488	3	of	of	IN
40318	1488	4	the	the	DT
40318	1488	5	practice	practice	NN
40318	1488	6	,	,	,
40318	1488	7	common	common	JJ
40318	1488	8	to	to	IN
40318	1488	9	all	all	DT
40318	1488	10	,	,	,
40318	1488	11	include	include	VBP
40318	1488	12	:	:	:
40318	1488	13	(	(	-LRB-
40318	1488	14	1	1	LS
40318	1488	15	)	)	-RRB-
40318	1488	16	curdling	curdle	VBG
40318	1488	17	the	the	DT
40318	1488	18	whole	whole	JJ
40318	1488	19	milk	milk	NN
40318	1488	20	by	by	IN
40318	1488	21	natural	natural	JJ
40318	1488	22	souring	souring	NN
40318	1488	23	;	;	:
40318	1488	24	(	(	-LRB-
40318	1488	25	2	2	LS
40318	1488	26	)	)	-RRB-
40318	1488	27	removing	remove	VBG
40318	1488	28	the	the	DT
40318	1488	29	sour	sour	JJ
40318	1488	30	cream	cream	NN
40318	1488	31	which	which	WDT
40318	1488	32	is	be	VBZ
40318	1488	33	usually	usually	RB
40318	1488	34	used	use	VBN
40318	1488	35	for	for	IN
40318	1488	36	butter	butter	NN
40318	1488	37	-	-	HYPH
40318	1488	38	making	making	NN
40318	1488	39	;	;	:
40318	1488	40	(	(	-LRB-
40318	1488	41	3	3	LS
40318	1488	42	)	)	-RRB-
40318	1488	43	scalding	scald	VBG
40318	1488	44	the	the	DT
40318	1488	45	curdled	curdle	VBN
40318	1488	46	skimmed	skim	VBN
40318	1488	47	-	-	HYPH
40318	1488	48	milk	milk	NN
40318	1488	49	either	either	CC
40318	1488	50	by	by	IN
40318	1488	51	slowly	slowly	RB
40318	1488	52	heating	heat	VBG
40318	1488	53	it	-PRON-	PRP
40318	1488	54	in	in	IN
40318	1488	55	the	the	DT
40318	1488	56	original	original	JJ
40318	1488	57	vessel	vessel	NN
40318	1488	58	surrounded	surround	VBN
40318	1488	59	by	by	IN
40318	1488	60	hot	hot	JJ
40318	1488	61	water	water	NN
40318	1488	62	or	or	CC
40318	1488	63	by	by	IN
40318	1488	64	actually	actually	RB
40318	1488	65	pouring	pour	VBG
40318	1488	66	an	an	DT
40318	1488	67	approximately	approximately	RB
40318	1488	68	equal	equal	JJ
40318	1488	69	volume	volume	NN
40318	1488	70	of	of	IN
40318	1488	71	boiling	boil	VBG
40318	1488	72	water	water	NN
40318	1488	73	into	into	IN
40318	1488	74	the	the	DT
40318	1488	75	curdled	curdled	JJ
40318	1488	76	mass	mass	NN
40318	1488	77	;	;	:
40318	1488	78	(	(	-LRB-
40318	1488	79	4	4	LS
40318	1488	80	)	)	-RRB-
40318	1488	81	bagging	bagging	NN
40318	1488	82	and	and	CC
40318	1488	83	draining	drain	VBG
40318	1488	84	the	the	DT
40318	1488	85	mass	mass	NN
40318	1488	86	until	until	IN
40318	1488	87	it	-PRON-	PRP
40318	1488	88	reaches	reach	VBZ
40318	1488	89	the	the	DT
40318	1488	90	desired	desire	VBN
40318	1488	91	texture	texture	NN
40318	1488	92	;	;	:
40318	1488	93	(	(	-LRB-
40318	1488	94	5	5	LS
40318	1488	95	)	)	-RRB-
40318	1488	96	the	the	DT
40318	1488	97	kneading	kneading	NN
40318	1488	98	of	of	IN
40318	1488	99	the	the	DT
40318	1488	100	mass	mass	NN
40318	1488	101	with	with	IN
40318	1488	102	the	the	DT
40318	1488	103	addition	addition	NN
40318	1488	104	of	of	IN
40318	1488	105	salt	salt	NN
40318	1488	106	and	and	CC
40318	1488	107	cream	cream	NN
40318	1488	108	.	.	.
40318	1489	1	The	the	DT
40318	1489	2	resulting	result	VBG
40318	1489	3	product	product	NN
40318	1489	4	varies	vary	VBZ
40318	1489	5	greatly	greatly	RB
40318	1489	6	in	in	IN
40318	1489	7	quality	quality	NN
40318	1489	8	.	.	.
40318	1490	1	Unfavorable	unfavorable	JJ
40318	1490	2	fermentations	fermentation	NNS
40318	1490	3	frequently	frequently	RB
40318	1490	4	affect	affect	VBP
40318	1490	5	the	the	DT
40318	1490	6	flavor	flavor	NN
40318	1490	7	.	.	.
40318	1491	1	[	[	-LRB-
40318	1491	2	32	32	CD
40318	1491	3	]	]	-RRB-
40318	1491	4	The	the	DT
40318	1491	5	"	"	``
40318	1491	6	scalding	scalding	NN
40318	1491	7	"	"	''
40318	1491	8	varies	varie	NNS
40318	1491	9	from	from	IN
40318	1491	10	a	a	DT
40318	1491	11	temperature	temperature	NN
40318	1491	12	of	of	IN
40318	1491	13	90	90	CD
40318	1491	14	°	°	,
40318	1491	15	F.	F.	NNP
40318	1491	16	almost	almost	RB
40318	1491	17	to	to	IN
40318	1491	18	boiling	boil	VBG
40318	1491	19	with	with	IN
40318	1491	20	a	a	DT
40318	1491	21	resultant	resultant	JJ
40318	1491	22	texture	texture	NN
40318	1491	23	varying	varying	NN
40318	1491	24	from	from	IN
40318	1491	25	almost	almost	RB
40318	1491	26	the	the	DT
40318	1491	27	smooth	smooth	JJ
40318	1491	28	buttery	buttery	NN
40318	1491	29	consistency	consistency	NN
40318	1491	30	of	of	IN
40318	1491	31	Neufchâtel	Neufchâtel	NNP
40318	1491	32	to	to	IN
40318	1491	33	hard	hard	RB
40318	1491	34	coarse	coarse	JJ
40318	1491	35	granular	granular	JJ
40318	1491	36	lumps	lump	NNS
40318	1491	37	.	.	.
40318	1492	1	The	the	DT
40318	1492	2	best	good	JJS
40318	1492	3	practice	practice	NN
40318	1492	4	,	,	,
40318	1492	5	using	use	VBG
40318	1492	6	clean	clean	JJ
40318	1492	7	well	well	RB
40318	1492	8	-	-	HYPH
40318	1492	9	cared	care	VBN
40318	1492	10	-	-	HYPH
40318	1492	11	for	for	IN
40318	1492	12	milk	milk	NN
40318	1492	13	and	and	CC
40318	1492	14	draining	drain	VBG
40318	1492	15	at	at	IN
40318	1492	16	low	low	JJ
40318	1492	17	temperature	temperature	NN
40318	1492	18	,	,	,
40318	1492	19	produces	produce	VBZ
40318	1492	20	a	a	DT
40318	1492	21	very	very	RB
40318	1492	22	attractive	attractive	JJ
40318	1492	23	cheese	cheese	NN
40318	1492	24	.	.	.
40318	1493	1	Such	such	JJ
40318	1493	2	cheese	cheese	NN
40318	1493	3	is	be	VBZ
40318	1493	4	heated	heat	VBN
40318	1493	5	to	to	IN
40318	1493	6	90	90	CD
40318	1493	7	°	°	NNS
40318	1493	8	to	to	IN
40318	1493	9	100	100	CD
40318	1493	10	°	°	,
40318	1493	11	F.	F.	NNP
40318	1493	12	on	on	IN
40318	1493	13	the	the	DT
40318	1493	14	maker	maker	NN
40318	1493	15	's	's	POS
40318	1493	16	judgment	judgment	NN
40318	1493	17	,	,	,
40318	1493	18	drained	drain	VBD
40318	1493	19	carefully	carefully	RB
40318	1493	20	,	,	,
40318	1493	21	kneaded	knead	VBN
40318	1493	22	well	well	RB
40318	1493	23	by	by	IN
40318	1493	24	hand	hand	NN
40318	1493	25	or	or	CC
40318	1493	26	by	by	IN
40318	1493	27	machine	machine	NN
40318	1493	28	with	with	IN
40318	1493	29	the	the	DT
40318	1493	30	addition	addition	NN
40318	1493	31	of	of	IN
40318	1493	32	cream	cream	NN
40318	1493	33	to	to	TO
40318	1493	34	give	give	VB
40318	1493	35	it	-PRON-	PRP
40318	1493	36	an	an	DT
40318	1493	37	attractive	attractive	JJ
40318	1493	38	texture	texture	NN
40318	1493	39	and	and	CC
40318	1493	40	flavor	flavor	NN
40318	1493	41	.	.	.
40318	1494	1	+113	+113	NNP
40318	1494	2	.	.	.
40318	1495	1	Factory	factory	NN
40318	1495	2	practice.+--When	practice.+--when	NN
40318	1495	3	cottage	cottage	NN
40318	1495	4	cheese	cheese	NN
40318	1495	5	is	be	VBZ
40318	1495	6	made	make	VBN
40318	1495	7	in	in	IN
40318	1495	8	the	the	DT
40318	1495	9	factory,[33	factory,[33	NNP
40318	1495	10	]	]	-RRB-
40318	1495	11	separated	separate	VBN
40318	1495	12	milk	milk	NN
40318	1495	13	is	be	VBZ
40318	1495	14	taken	take	VBN
40318	1495	15	;	;	:
40318	1495	16	it	-PRON-	PRP
40318	1495	17	should	should	MD
40318	1495	18	be	be	VB
40318	1495	19	pasteurized	pasteurize	VBN
40318	1495	20	and	and	CC
40318	1495	21	then	then	RB
40318	1495	22	soured	sour	VBN
40318	1495	23	by	by	IN
40318	1495	24	a	a	DT
40318	1495	25	lactic	lactic	JJ
40318	1495	26	starter	starter	NN
40318	1495	27	.	.	.
40318	1496	1	The	the	DT
40318	1496	2	souring	souring	NN
40318	1496	3	can	can	MD
40318	1496	4	be	be	VB
40318	1496	5	accelerated	accelerate	VBN
40318	1496	6	by	by	IN
40318	1496	7	the	the	DT
40318	1496	8	use	use	NN
40318	1496	9	of	of	IN
40318	1496	10	a	a	DT
40318	1496	11	starter	starter	NN
40318	1496	12	,	,	,
40318	1496	13	which	which	WDT
40318	1496	14	may	may	MD
40318	1496	15	be	be	VB
40318	1496	16	added	add	VBN
40318	1496	17	at	at	IN
40318	1496	18	the	the	DT
40318	1496	19	rate	rate	NN
40318	1496	20	of	of	IN
40318	1496	21	0.5	0.5	CD
40318	1496	22	to	to	TO
40318	1496	23	5	5	CD
40318	1496	24	per	per	NN
40318	1496	25	cent	cent	NN
40318	1496	26	of	of	IN
40318	1496	27	the	the	DT
40318	1496	28	skimmed	skim	VBN
40318	1496	29	-	-	HYPH
40318	1496	30	milk	milk	NN
40318	1496	31	used	use	VBN
40318	1496	32	,	,	,
40318	1496	33	depending	depend	VBG
40318	1496	34	on	on	IN
40318	1496	35	the	the	DT
40318	1496	36	amount	amount	NN
40318	1496	37	of	of	IN
40318	1496	38	starter	starter	NN
40318	1496	39	that	that	WDT
40318	1496	40	can	can	MD
40318	1496	41	be	be	VB
40318	1496	42	made	make	VBN
40318	1496	43	.	.	.
40318	1497	1	Generally	generally	RB
40318	1497	2	,	,	,
40318	1497	3	the	the	DT
40318	1497	4	more	more	RBR
40318	1497	5	starter	starter	NN
40318	1497	6	added	add	VBN
40318	1497	7	,	,	,
40318	1497	8	the	the	DT
40318	1497	9	more	more	RBR
40318	1497	10	rapid	rapid	JJ
40318	1497	11	will	will	MD
40318	1497	12	be	be	VB
40318	1497	13	the	the	DT
40318	1497	14	coagulation	coagulation	NN
40318	1497	15	and	and	CC
40318	1497	16	the	the	DT
40318	1497	17	better	well	JJR
40318	1497	18	will	will	MD
40318	1497	19	be	be	VB
40318	1497	20	the	the	DT
40318	1497	21	flavor	flavor	NN
40318	1497	22	of	of	IN
40318	1497	23	the	the	DT
40318	1497	24	cheese	cheese	NN
40318	1497	25	.	.	.
40318	1498	1	As	as	RB
40318	1498	2	soon	soon	RB
40318	1498	3	as	as	IN
40318	1498	4	the	the	DT
40318	1498	5	milk	milk	NN
40318	1498	6	has	have	VBZ
40318	1498	7	thickened	thicken	VBN
40318	1498	8	,	,	,
40318	1498	9	the	the	DT
40318	1498	10	curd	curd	NN
40318	1498	11	is	be	VBZ
40318	1498	12	ready	ready	JJ
40318	1498	13	to	to	TO
40318	1498	14	be	be	VB
40318	1498	15	broken	break	VBN
40318	1498	16	up	up	RP
40318	1498	17	and	and	CC
40318	1498	18	separated	separate	VBN
40318	1498	19	from	from	IN
40318	1498	20	the	the	DT
40318	1498	21	whey	whey	NN
40318	1498	22	.	.	.
40318	1499	1	This	this	DT
40318	1499	2	separation	separation	NN
40318	1499	3	is	be	VBZ
40318	1499	4	hastened	hasten	VBN
40318	1499	5	by	by	IN
40318	1499	6	the	the	DT
40318	1499	7	application	application	NN
40318	1499	8	of	of	IN
40318	1499	9	heat	heat	NN
40318	1499	10	.	.	.
40318	1500	1	Usually	usually	RB
40318	1500	2	the	the	DT
40318	1500	3	temperature	temperature	NN
40318	1500	4	of	of	IN
40318	1500	5	the	the	DT
40318	1500	6	curd	curd	NN
40318	1500	7	is	be	VBZ
40318	1500	8	raised	raise	VBN
40318	1500	9	slightly	slightly	RB
40318	1500	10	before	before	IN
40318	1500	11	it	-PRON-	PRP
40318	1500	12	is	be	VBZ
40318	1500	13	broken	break	VBN
40318	1500	14	up	up	RP
40318	1500	15	;	;	:
40318	1500	16	since	since	IN
40318	1500	17	this	this	DT
40318	1500	18	makes	make	VBZ
40318	1500	19	the	the	DT
40318	1500	20	curd	curd	NN
40318	1500	21	firmer	firmer	RBR
40318	1500	22	,	,	,
40318	1500	23	there	there	EX
40318	1500	24	will	will	MD
40318	1500	25	be	be	VB
40318	1500	26	a	a	DT
40318	1500	27	smaller	small	JJR
40318	1500	28	loss	loss	NN
40318	1500	29	of	of	IN
40318	1500	30	curd	curd	NN
40318	1500	31	particles	particle	NNS
40318	1500	32	in	in	IN
40318	1500	33	the	the	DT
40318	1500	34	whey	whey	NN
40318	1500	35	.	.	.
40318	1501	1	The	the	DT
40318	1501	2	curd	curd	NN
40318	1501	3	may	may	MD
40318	1501	4	be	be	VB
40318	1501	5	cut	cut	VBN
40318	1501	6	with	with	IN
40318	1501	7	coarse	coarse	JJ
40318	1501	8	Cheddar	Cheddar	NNP
40318	1501	9	cheese	cheese	NN
40318	1501	10	knives	knife	NNS
40318	1501	11	or	or	CC
40318	1501	12	broken	break	VBN
40318	1501	13	with	with	IN
40318	1501	14	a	a	DT
40318	1501	15	rake	rake	NN
40318	1501	16	.	.	.
40318	1502	1	The	the	DT
40318	1502	2	temperature	temperature	NN
40318	1502	3	of	of	IN
40318	1502	4	the	the	DT
40318	1502	5	curd	curd	NN
40318	1502	6	should	should	MD
40318	1502	7	be	be	VB
40318	1502	8	raised	raise	VBN
40318	1502	9	very	very	RB
40318	1502	10	slowly	slowly	RB
40318	1502	11	,	,	,
40318	1502	12	at	at	RB
40318	1502	13	least	least	JJS
40318	1502	14	thirty	thirty	CD
40318	1502	15	minutes	minute	NNS
40318	1502	16	being	be	VBG
40318	1502	17	taken	take	VBN
40318	1502	18	to	to	TO
40318	1502	19	reach	reach	VB
40318	1502	20	the	the	DT
40318	1502	21	desired	desire	VBN
40318	1502	22	final	final	JJ
40318	1502	23	temperature	temperature	NN
40318	1502	24	.	.	.
40318	1503	1	No	no	DT
40318	1503	2	set	set	NN
40318	1503	3	rule	rule	NN
40318	1503	4	can	can	MD
40318	1503	5	be	be	VB
40318	1503	6	given	give	VBN
40318	1503	7	as	as	IN
40318	1503	8	to	to	IN
40318	1503	9	the	the	DT
40318	1503	10	exact	exact	JJ
40318	1503	11	temperature	temperature	NN
40318	1503	12	to	to	TO
40318	1503	13	which	which	WDT
40318	1503	14	the	the	DT
40318	1503	15	curd	curd	NN
40318	1503	16	should	should	MD
40318	1503	17	be	be	VB
40318	1503	18	heated	heat	VBN
40318	1503	19	.	.	.
40318	1504	1	The	the	DT
40318	1504	2	temperature	temperature	NN
40318	1504	3	should	should	MD
40318	1504	4	be	be	VB
40318	1504	5	raised	raise	VBN
40318	1504	6	until	until	IN
40318	1504	7	a	a	DT
40318	1504	8	point	point	NN
40318	1504	9	is	be	VBZ
40318	1504	10	reached	reach	VBN
40318	1504	11	at	at	IN
40318	1504	12	which	which	WDT
40318	1504	13	the	the	DT
40318	1504	14	curd	curd	NN
40318	1504	15	,	,	,
40318	1504	16	when	when	WRB
40318	1504	17	pressed	press	VBN
40318	1504	18	between	between	IN
40318	1504	19	the	the	DT
40318	1504	20	thumb	thumb	NN
40318	1504	21	and	and	CC
40318	1504	22	the	the	DT
40318	1504	23	fingers	finger	NNS
40318	1504	24	,	,	,
40318	1504	25	will	will	MD
40318	1504	26	stick	stick	VB
40318	1504	27	together	together	RB
40318	1504	28	and	and	CC
40318	1504	29	not	not	RB
40318	1504	30	go	go	VB
40318	1504	31	back	back	RB
40318	1504	32	to	to	IN
40318	1504	33	the	the	DT
40318	1504	34	milky	milky	NNP
40318	1504	35	state	state	NN
40318	1504	36	.	.	.
40318	1505	1	This	this	DT
40318	1505	2	temperature	temperature	NN
40318	1505	3	is	be	VBZ
40318	1505	4	usually	usually	RB
40318	1505	5	from	from	IN
40318	1505	6	94	94	CD
40318	1505	7	°	°	NNS
40318	1505	8	to	to	IN
40318	1505	9	100	100	CD
40318	1505	10	°	°	,
40318	1505	11	F.	F.	NNP
40318	1505	12	,	,	,
40318	1505	13	but	but	CC
40318	1505	14	the	the	DT
40318	1505	15	cheese	cheese	NN
40318	1505	16	-	-	HYPH
40318	1505	17	maker	maker	NN
40318	1505	18	must	must	MD
40318	1505	19	use	use	VB
40318	1505	20	his	-PRON-	PRP$
40318	1505	21	own	own	JJ
40318	1505	22	judgment	judgment	NN
40318	1505	23	in	in	IN
40318	1505	24	this	this	DT
40318	1505	25	respect	respect	NN
40318	1505	26	.	.	.
40318	1506	1	If	if	IN
40318	1506	2	the	the	DT
40318	1506	3	curd	curd	NN
40318	1506	4	is	be	VBZ
40318	1506	5	heated	heat	VBN
40318	1506	6	too	too	RB
40318	1506	7	much	much	RB
40318	1506	8	,	,	,
40318	1506	9	it	-PRON-	PRP
40318	1506	10	will	will	MD
40318	1506	11	be	be	VB
40318	1506	12	hard	hard	JJ
40318	1506	13	and	and	CC
40318	1506	14	dry	dry	JJ
40318	1506	15	;	;	:
40318	1506	16	on	on	IN
40318	1506	17	the	the	DT
40318	1506	18	other	other	JJ
40318	1506	19	hand	hand	NN
40318	1506	20	,	,	,
40318	1506	21	if	if	IN
40318	1506	22	it	-PRON-	PRP
40318	1506	23	is	be	VBZ
40318	1506	24	not	not	RB
40318	1506	25	heated	heat	VBN
40318	1506	26	sufficiently	sufficiently	RB
40318	1506	27	,	,	,
40318	1506	28	the	the	DT
40318	1506	29	whey	whey	NN
40318	1506	30	will	will	MD
40318	1506	31	not	not	RB
40318	1506	32	separate	separate	VB
40318	1506	33	from	from	IN
40318	1506	34	the	the	DT
40318	1506	35	curd	curd	NN
40318	1506	36	and	and	CC
40318	1506	37	the	the	DT
40318	1506	38	latter	latter	JJ
40318	1506	39	will	will	MD
40318	1506	40	be	be	VB
40318	1506	41	very	very	RB
40318	1506	42	soft	soft	JJ
40318	1506	43	and	and	CC
40318	1506	44	mushy	mushy	JJ
40318	1506	45	.	.	.
40318	1507	1	When	when	WRB
40318	1507	2	the	the	DT
40318	1507	3	curd	curd	NN
40318	1507	4	has	have	VBZ
40318	1507	5	been	be	VBN
40318	1507	6	heated	heat	VBN
40318	1507	7	sufficiently	sufficiently	RB
40318	1507	8	and	and	CC
40318	1507	9	has	have	VBZ
40318	1507	10	become	become	VBN
40318	1507	11	firmed	firm	VBN
40318	1507	12	in	in	IN
40318	1507	13	the	the	DT
40318	1507	14	whey	whey	NN
40318	1507	15	,	,	,
40318	1507	16	it	-PRON-	PRP
40318	1507	17	should	should	MD
40318	1507	18	be	be	VB
40318	1507	19	removed	remove	VBN
40318	1507	20	from	from	IN
40318	1507	21	the	the	DT
40318	1507	22	whey	whey	NN
40318	1507	23	.	.	.
40318	1508	1	This	this	DT
40318	1508	2	may	may	MD
40318	1508	3	be	be	VB
40318	1508	4	done	do	VBN
40318	1508	5	either	either	CC
40318	1508	6	by	by	IN
40318	1508	7	letting	let	VBG
40318	1508	8	down	down	RP
40318	1508	9	one	one	CD
40318	1508	10	end	end	NN
40318	1508	11	of	of	IN
40318	1508	12	the	the	DT
40318	1508	13	vat	vat	NN
40318	1508	14	and	and	CC
40318	1508	15	piling	pile	VBG
40318	1508	16	the	the	DT
40318	1508	17	curd	curd	NN
40318	1508	18	in	in	IN
40318	1508	19	the	the	DT
40318	1508	20	upper	upper	JJ
40318	1508	21	end	end	NN
40318	1508	22	,	,	,
40318	1508	23	or	or	CC
40318	1508	24	by	by	IN
40318	1508	25	dipping	dip	VBG
40318	1508	26	out	out	RP
40318	1508	27	the	the	DT
40318	1508	28	curd	curd	NN
40318	1508	29	into	into	IN
40318	1508	30	a	a	DT
40318	1508	31	cloth	cloth	NN
40318	1508	32	bag	bag	NN
40318	1508	33	and	and	CC
40318	1508	34	allowing	allow	VBG
40318	1508	35	the	the	DT
40318	1508	36	whey	whey	NN
40318	1508	37	to	to	TO
40318	1508	38	drain	drain	VB
40318	1508	39	,	,	,
40318	1508	40	which	which	WDT
40318	1508	41	it	-PRON-	PRP
40318	1508	42	does	do	VBZ
40318	1508	43	very	very	RB
40318	1508	44	rapidly	rapidly	RB
40318	1508	45	.	.	.
40318	1509	1	No	no	DT
40318	1509	2	treatment	treatment	NN
40318	1509	3	can	can	MD
40318	1509	4	prevent	prevent	VB
40318	1509	5	the	the	DT
40318	1509	6	"	"	``
40318	1509	7	roughness	roughness	NN
40318	1509	8	"	"	''
40318	1509	9	of	of	IN
40318	1509	10	an	an	DT
40318	1509	11	acid	acid	NN
40318	1509	12	curd	curd	NN
40318	1509	13	(	(	-LRB-
40318	1509	14	this	this	DT
40318	1509	15	is	be	VBZ
40318	1509	16	a	a	DT
40318	1509	17	fine	fine	JJ
40318	1509	18	gritty	gritty	JJ
40318	1509	19	feeling	feeling	NN
40318	1509	20	when	when	WRB
40318	1509	21	rubbed	rub	VBN
40318	1509	22	between	between	IN
40318	1509	23	the	the	DT
40318	1509	24	fingers	finger	NNS
40318	1509	25	)	)	-RRB-
40318	1509	26	,	,	,
40318	1509	27	but	but	CC
40318	1509	28	the	the	DT
40318	1509	29	coarse	coarse	JJ
40318	1509	30	hard	hard	JJ
40318	1509	31	grainy	grainy	JJ
40318	1509	32	texture	texture	NN
40318	1509	33	and	and	CC
40318	1509	34	lumps	lumps	NNP
40318	1509	35	characteristic	characteristic	NN
40318	1509	36	of	of	IN
40318	1509	37	the	the	DT
40318	1509	38	highly	highly	RB
40318	1509	39	heated	heated	JJ
40318	1509	40	curd	curd	NN
40318	1509	41	do	do	VBP
40318	1509	42	not	not	RB
40318	1509	43	develop	develop	VB
40318	1509	44	.	.	.
40318	1510	1	Experimental	experimental	JJ
40318	1510	2	workers	worker	NNS
40318	1510	3	have	have	VBP
40318	1510	4	agreed	agree	VBN
40318	1510	5	that	that	DT
40318	1510	6	to	to	TO
40318	1510	7	have	have	VB
40318	1510	8	the	the	DT
40318	1510	9	proper	proper	JJ
40318	1510	10	texture	texture	NN
40318	1510	11	,	,	,
40318	1510	12	such	such	JJ
40318	1510	13	curd	curd	NN
40318	1510	14	should	should	MD
40318	1510	15	contain	contain	VB
40318	1510	16	when	when	WRB
40318	1510	17	finished	finish	VBN
40318	1510	18	about	about	RB
40318	1510	19	70	70	CD
40318	1510	20	to	to	TO
40318	1510	21	75	75	CD
40318	1510	22	per	per	NN
40318	1510	23	cent	cent	NN
40318	1510	24	of	of	IN
40318	1510	25	water	water	NN
40318	1510	26	.	.	.
40318	1511	1	It	-PRON-	PRP
40318	1511	2	should	should	MD
40318	1511	3	have	have	VB
40318	1511	4	a	a	DT
40318	1511	5	mild	mild	JJ
40318	1511	6	but	but	CC
40318	1511	7	clean	clean	JJ
40318	1511	8	acid	acid	NN
40318	1511	9	flavor	flavor	NN
40318	1511	10	.	.	.
40318	1512	1	Such	such	PDT
40318	1512	2	a	a	DT
40318	1512	3	cheese	cheese	NN
40318	1512	4	will	will	MD
40318	1512	5	carry	carry	VB
40318	1512	6	about	about	RB
40318	1512	7	1	1	CD
40318	1512	8	to	to	TO
40318	1512	9	2	2	CD
40318	1512	10	per	per	NN
40318	1512	11	cent	cent	NN
40318	1512	12	of	of	IN
40318	1512	13	salt	salt	NN
40318	1512	14	,	,	,
40318	1512	15	without	without	IN
40318	1512	16	an	an	DT
40318	1512	17	objectionably	objectionably	RB
40318	1512	18	salty	salty	JJ
40318	1512	19	taste	taste	NN
40318	1512	20	.	.	.
40318	1513	1	This	this	DT
40318	1513	2	cheese	cheese	NN
40318	1513	3	is	be	VBZ
40318	1513	4	commonly	commonly	RB
40318	1513	5	sold	sell	VBN
40318	1513	6	by	by	IN
40318	1513	7	measure	measure	NN
40318	1513	8	,	,	,
40318	1513	9	sometimes	sometimes	RB
40318	1513	10	in	in	IN
40318	1513	11	molds	mold	NNS
40318	1513	12	or	or	CC
40318	1513	13	cartons	carton	NNS
40318	1513	14	.	.	.
40318	1514	1	The	the	DT
40318	1514	2	manufacture	manufacture	NN
40318	1514	3	of	of	IN
40318	1514	4	all	all	DT
40318	1514	5	forms	form	NNS
40318	1514	6	of	of	IN
40318	1514	7	cottage	cottage	NN
40318	1514	8	cheese	cheese	NN
40318	1514	9	has	have	VBZ
40318	1514	10	been	be	VBN
40318	1514	11	largely	largely	RB
40318	1514	12	superseded	supersede	VBN
40318	1514	13	by	by	IN
40318	1514	14	the	the	DT
40318	1514	15	making	making	NN
40318	1514	16	of	of	IN
40318	1514	17	skimmed	skim	VBN
40318	1514	18	-	-	HYPH
40318	1514	19	milk	milk	NN
40318	1514	20	Neufchâtel	Neufchâtel	NNP
40318	1514	21	or	or	CC
40318	1514	22	Baker	Baker	NNP
40318	1514	23	's	's	POS
40318	1514	24	cheese	cheese	NN
40318	1514	25	.	.	.
40318	1515	1	The	the	DT
40318	1515	2	yield	yield	NN
40318	1515	3	from	from	IN
40318	1515	4	one	one	CD
40318	1515	5	hundred	hundred	CD
40318	1515	6	pounds	pound	NNS
40318	1515	7	of	of	IN
40318	1515	8	skimmed	skim	VBN
40318	1515	9	-	-	HYPH
40318	1515	10	milk	milk	NN
40318	1515	11	runs	run	VBZ
40318	1515	12	up	up	RB
40318	1515	13	to	to	IN
40318	1515	14	fourteen	fourteen	CD
40318	1515	15	to	to	TO
40318	1515	16	nineteen	nineteen	CD
40318	1515	17	pounds	pound	NNS
40318	1515	18	of	of	IN
40318	1515	19	cheese	cheese	NN
40318	1515	20	,	,	,
40318	1515	21	when	when	WRB
40318	1515	22	made	make	VBN
40318	1515	23	very	very	RB
40318	1515	24	wet	wet	JJ
40318	1515	25	or	or	CC
40318	1515	26	from	from	IN
40318	1515	27	pasteurized	pasteurized	JJ
40318	1515	28	milk	milk	NN
40318	1515	29	.	.	.
40318	1516	1	The	the	DT
40318	1516	2	yield	yield	NN
40318	1516	3	varies	vary	VBZ
40318	1516	4	with	with	IN
40318	1516	5	the	the	DT
40318	1516	6	moisture	moisture	NN
40318	1516	7	-	-	HYPH
40318	1516	8	content	content	NN
40318	1516	9	of	of	IN
40318	1516	10	the	the	DT
40318	1516	11	cheese	cheese	NN
40318	1516	12	,	,	,
40318	1516	13	being	be	VBG
40318	1516	14	greater	great	JJR
40318	1516	15	for	for	IN
40318	1516	16	cheese	cheese	NN
40318	1516	17	with	with	IN
40318	1516	18	a	a	DT
40318	1516	19	high	high	JJ
40318	1516	20	content	content	NN
40318	1516	21	.	.	.
40318	1517	1	Too	too	RB
40318	1517	2	much	much	JJ
40318	1517	3	moisture	moisture	NN
40318	1517	4	or	or	CC
40318	1517	5	whey	whey	NN
40318	1517	6	should	should	MD
40318	1517	7	not	not	RB
40318	1517	8	be	be	VB
40318	1517	9	left	leave	VBN
40318	1517	10	in	in	IN
40318	1517	11	the	the	DT
40318	1517	12	curd	curd	NN
40318	1517	13	,	,	,
40318	1517	14	however	however	RB
40318	1517	15	,	,	,
40318	1517	16	as	as	IN
40318	1517	17	this	this	DT
40318	1517	18	will	will	MD
40318	1517	19	render	render	VB
40318	1517	20	it	-PRON-	PRP
40318	1517	21	too	too	RB
40318	1517	22	soft	soft	JJ
40318	1517	23	to	to	TO
40318	1517	24	be	be	VB
40318	1517	25	handled	handle	VBN
40318	1517	26	.	.	.
40318	1518	1	Cottage	cottage	NN
40318	1518	2	cheese	cheese	NN
40318	1518	3	made	make	VBN
40318	1518	4	by	by	IN
40318	1518	5	either	either	CC
40318	1518	6	the	the	DT
40318	1518	7	home	home	NN
40318	1518	8	or	or	CC
40318	1518	9	factory	factory	NN
40318	1518	10	practice	practice	NN
40318	1518	11	is	be	VBZ
40318	1518	12	a	a	DT
40318	1518	13	quickly	quickly	RB
40318	1518	14	perishable	perishable	JJ
40318	1518	15	article	article	NN
40318	1518	16	.	.	.
40318	1519	1	Although	although	IN
40318	1519	2	the	the	DT
40318	1519	3	acid	acid	NN
40318	1519	4	restrains	restrain	VBZ
40318	1519	5	bacteria	bacteria	NNS
40318	1519	6	at	at	IN
40318	1519	7	first	first	RB
40318	1519	8	,	,	,
40318	1519	9	the	the	DT
40318	1519	10	high	high	JJ
40318	1519	11	percentage	percentage	NN
40318	1519	12	of	of	IN
40318	1519	13	water	water	NN
40318	1519	14	favors	favor	VBZ
40318	1519	15	the	the	DT
40318	1519	16	growth	growth	NN
40318	1519	17	of	of	IN
40318	1519	18	molds	mold	NNS
40318	1519	19	which	which	WDT
40318	1519	20	tolerate	tolerate	VBP
40318	1519	21	acidity	acidity	NN
40318	1519	22	,	,	,
40318	1519	23	especially	especially	RB
40318	1519	24	_	_	NNP
40318	1519	25	Oidium	Oidium	NNP
40318	1519	26	(	(	-LRB-
40318	1519	27	Oospora	Oospora	NNP
40318	1519	28	)	)	-RRB-
40318	1519	29	lactis	lactis	JJ
40318	1519	30	_	_	NNP
40318	1519	31	and	and	CC
40318	1519	32	the	the	DT
40318	1519	33	Mucors	Mucors	NNPS
40318	1519	34	or	or	CC
40318	1519	35	black	black	JJ
40318	1519	36	molds	mold	NNS
40318	1519	37	.	.	.
40318	1520	1	These	these	DT
40318	1520	2	molds	mold	NNS
40318	1520	3	destroy	destroy	VBP
40318	1520	4	acidity	acidity	NN
40318	1520	5	rapidly	rapidly	RB
40318	1520	6	and	and	CC
40318	1520	7	thus	thus	RB
40318	1520	8	permit	permit	VB
40318	1520	9	the	the	DT
40318	1520	10	bacteria	bacteria	NNS
40318	1520	11	of	of	IN
40318	1520	12	decay	decay	NN
40318	1520	13	to	to	TO
40318	1520	14	develop	develop	VB
40318	1520	15	and	and	CC
40318	1520	16	to	to	TO
40318	1520	17	produce	produce	VB
40318	1520	18	objectionable	objectionable	JJ
40318	1520	19	taste	taste	NN
40318	1520	20	and	and	CC
40318	1520	21	odors	odor	NNS
40318	1520	22	.	.	.
40318	1521	1	Spoilage	spoilage	NN
40318	1521	2	in	in	IN
40318	1521	3	these	these	DT
40318	1521	4	products	product	NNS
40318	1521	5	is	be	VBZ
40318	1521	6	accelerated	accelerate	VBN
40318	1521	7	by	by	IN
40318	1521	8	the	the	DT
40318	1521	9	kneading	kneading	NN
40318	1521	10	process	process	NN
40318	1521	11	which	which	WDT
40318	1521	12	distributes	distribute	VBZ
40318	1521	13	air	air	NN
40318	1521	14	throughout	throughout	IN
40318	1521	15	the	the	DT
40318	1521	16	mass	mass	NN
40318	1521	17	and	and	CC
40318	1521	18	with	with	IN
40318	1521	19	it	-PRON-	PRP
40318	1521	20	all	all	DT
40318	1521	21	forms	form	NNS
40318	1521	22	of	of	IN
40318	1521	23	microbial	microbial	JJ
40318	1521	24	contamination	contamination	NN
40318	1521	25	.	.	.
40318	1522	1	+114	+114	NNP
40318	1522	2	.	.	.
40318	1523	1	Buttermilk	buttermilk	RB
40318	1523	2	cheese.+--A	cheese.+--a	NN
40318	1523	3	cheese	cheese	NN
40318	1523	4	closely	closely	RB
40318	1523	5	resembling	resemble	VBG
40318	1523	6	cottage	cottage	NN
40318	1523	7	may	may	MD
40318	1523	8	be	be	VB
40318	1523	9	made	make	VBN
40318	1523	10	from	from	IN
40318	1523	11	buttermilk	buttermilk	NN
40318	1523	12	.	.	.
40318	1524	1	If	if	IN
40318	1524	2	the	the	DT
40318	1524	3	buttermilk	buttermilk	NN
40318	1524	4	came	come	VBD
40318	1524	5	from	from	IN
40318	1524	6	cream	cream	NN
40318	1524	7	which	which	WDT
40318	1524	8	was	be	VBD
40318	1524	9	churned	churn	VBN
40318	1524	10	before	before	IN
40318	1524	11	it	-PRON-	PRP
40318	1524	12	became	become	VBD
40318	1524	13	sour	sour	JJ
40318	1524	14	,	,	,
40318	1524	15	the	the	DT
40318	1524	16	process	process	NN
40318	1524	17	is	be	VBZ
40318	1524	18	the	the	DT
40318	1524	19	same	same	JJ
40318	1524	20	as	as	IN
40318	1524	21	that	that	DT
40318	1524	22	already	already	RB
40318	1524	23	described	describe	VBD
40318	1524	24	for	for	IN
40318	1524	25	the	the	DT
40318	1524	26	making	making	NN
40318	1524	27	of	of	IN
40318	1524	28	cottage	cottage	NN
40318	1524	29	cheese	cheese	NN
40318	1524	30	from	from	IN
40318	1524	31	skimmed	skim	VBN
40318	1524	32	-	-	HYPH
40318	1524	33	milk	milk	NN
40318	1524	34	.	.	.
40318	1525	1	If	if	IN
40318	1525	2	the	the	DT
40318	1525	3	buttermilk	buttermilk	NN
40318	1525	4	came	come	VBD
40318	1525	5	from	from	IN
40318	1525	6	sour	sour	JJ
40318	1525	7	cream	cream	NN
40318	1525	8	the	the	DT
40318	1525	9	process	process	NN
40318	1525	10	of	of	IN
40318	1525	11	manufacture	manufacture	NN
40318	1525	12	is	be	VBZ
40318	1525	13	much	much	RB
40318	1525	14	more	more	RBR
40318	1525	15	difficult	difficult	JJ
40318	1525	16	.	.	.
40318	1526	1	The	the	DT
40318	1526	2	casein	casein	NN
40318	1526	3	of	of	IN
40318	1526	4	sour	sour	JJ
40318	1526	5	cream	cream	NN
40318	1526	6	has	have	VBZ
40318	1526	7	already	already	RB
40318	1526	8	been	be	VBN
40318	1526	9	coagulated	coagulate	VBN
40318	1526	10	with	with	IN
40318	1526	11	acid	acid	NN
40318	1526	12	and	and	CC
40318	1526	13	broken	break	VBN
40318	1526	14	during	during	IN
40318	1526	15	churning	churning	NN
40318	1526	16	into	into	IN
40318	1526	17	very	very	RB
40318	1526	18	minute	minute	NN
40318	1526	19	rather	rather	RB
40318	1526	20	hard	hard	JJ
40318	1526	21	particles	particle	NNS
40318	1526	22	.	.	.
40318	1527	1	These	these	DT
40318	1527	2	fine	fine	JJ
40318	1527	3	particles	particle	NNS
40318	1527	4	are	be	VBP
40318	1527	5	difficult	difficult	JJ
40318	1527	6	to	to	TO
40318	1527	7	recover	recover	VB
40318	1527	8	.	.	.
40318	1528	1	They	-PRON-	PRP
40318	1528	2	are	be	VBP
40318	1528	3	so	so	RB
40318	1528	4	fine	fine	JJ
40318	1528	5	that	that	IN
40318	1528	6	they	-PRON-	PRP
40318	1528	7	pass	pass	VBP
40318	1528	8	through	through	IN
40318	1528	9	the	the	DT
40318	1528	10	draining	drain	VBG
40318	1528	11	cloth	cloth	NN
40318	1528	12	or	or	CC
40318	1528	13	at	at	IN
40318	1528	14	other	other	JJ
40318	1528	15	times	time	NNS
40318	1528	16	clog	clog	VBP
40318	1528	17	it	-PRON-	PRP
40318	1528	18	and	and	CC
40318	1528	19	prevent	prevent	VB
40318	1528	20	drainage	drainage	NN
40318	1528	21	.	.	.
40318	1529	1	They	-PRON-	PRP
40318	1529	2	do	do	VBP
40318	1529	3	not	not	RB
40318	1529	4	stick	stick	VB
40318	1529	5	together	together	RB
40318	1529	6	at	at	IN
40318	1529	7	ordinary	ordinary	JJ
40318	1529	8	temperatures	temperature	NNS
40318	1529	9	.	.	.
40318	1530	1	They	-PRON-	PRP
40318	1530	2	can	can	MD
40318	1530	3	not	not	RB
40318	1530	4	be	be	VB
40318	1530	5	collected	collect	VBN
40318	1530	6	by	by	IN
40318	1530	7	the	the	DT
40318	1530	8	use	use	NN
40318	1530	9	of	of	IN
40318	1530	10	acid	acid	NN
40318	1530	11	because	because	IN
40318	1530	12	they	-PRON-	PRP
40318	1530	13	have	have	VBP
40318	1530	14	already	already	RB
40318	1530	15	been	be	VBN
40318	1530	16	coagulated	coagulate	VBN
40318	1530	17	with	with	IN
40318	1530	18	acid	acid	NN
40318	1530	19	.	.	.
40318	1531	1	After	after	IN
40318	1531	2	casein	casein	NNP
40318	1531	3	has	have	VBZ
40318	1531	4	been	be	VBN
40318	1531	5	coagulated	coagulate	VBN
40318	1531	6	with	with	IN
40318	1531	7	acid	acid	NN
40318	1531	8	,	,	,
40318	1531	9	rennet	rennet	NN
40318	1531	10	extract	extract	NN
40318	1531	11	will	will	MD
40318	1531	12	not	not	RB
40318	1531	13	recoagulate	recoagulate	VB
40318	1531	14	the	the	DT
40318	1531	15	particles	particle	NNS
40318	1531	16	.	.	.
40318	1532	1	The	the	DT
40318	1532	2	buttermilk	buttermilk	NN
40318	1532	3	may	may	MD
40318	1532	4	be	be	VB
40318	1532	5	mixed	mix	VBN
40318	1532	6	with	with	IN
40318	1532	7	sweet	sweet	JJ
40318	1532	8	skimmed	skimmed	NN
40318	1532	9	-	-	HYPH
40318	1532	10	milk	milk	NN
40318	1532	11	;	;	:
40318	1532	12	then	then	RB
40318	1532	13	as	as	IN
40318	1532	14	the	the	DT
40318	1532	15	latter	latter	JJ
40318	1532	16	coagulates	coagulate	NNS
40318	1532	17	,	,	,
40318	1532	18	it	-PRON-	PRP
40318	1532	19	locks	lock	VBZ
40318	1532	20	in	in	IN
40318	1532	21	the	the	DT
40318	1532	22	casein	casein	NN
40318	1532	23	of	of	IN
40318	1532	24	the	the	DT
40318	1532	25	buttermilk	buttermilk	NN
40318	1532	26	so	so	IN
40318	1532	27	that	that	IN
40318	1532	28	it	-PRON-	PRP
40318	1532	29	can	can	MD
40318	1532	30	be	be	VB
40318	1532	31	collected	collect	VBN
40318	1532	32	.	.	.
40318	1533	1	If	if	IN
40318	1533	2	buttermilk	buttermilk	NN
40318	1533	3	from	from	IN
40318	1533	4	soured	sour	VBN
40318	1533	5	cream	cream	NN
40318	1533	6	is	be	VBZ
40318	1533	7	used	use	VBN
40318	1533	8	alone	alone	RB
40318	1533	9	,	,	,
40318	1533	10	the	the	DT
40318	1533	11	casein	casein	NNP
40318	1533	12	may	may	MD
40318	1533	13	be	be	VB
40318	1533	14	collected[34	collected[34	FW
40318	1533	15	]	]	-RRB-
40318	1533	16	by	by	IN
40318	1533	17	neutralizing	neutralize	VBG
40318	1533	18	and	and	CC
40318	1533	19	heating	heating	NN
40318	1533	20	to	to	IN
40318	1533	21	130	130	CD
40318	1533	22	to	to	TO
40318	1533	23	150	150	CD
40318	1533	24	°	°	,
40318	1533	25	F.	F.	NNP
40318	1533	26	,	,	,
40318	1533	27	and	and	CC
40318	1533	28	holding	hold	VBG
40318	1533	29	until	until	IN
40318	1533	30	the	the	DT
40318	1533	31	casein	casein	NNP
40318	1533	32	gathers	gather	VBZ
40318	1533	33	together	together	RB
40318	1533	34	.	.	.
40318	1534	1	The	the	DT
40318	1534	2	whey	whey	NN
40318	1534	3	can	can	MD
40318	1534	4	then	then	RB
40318	1534	5	be	be	VB
40318	1534	6	drawn	draw	VBN
40318	1534	7	off	off	RP
40318	1534	8	.	.	.
40318	1535	1	Often	often	RB
40318	1535	2	there	there	EX
40318	1535	3	is	be	VBZ
40318	1535	4	further	further	JJ
40318	1535	5	difficulty	difficulty	NN
40318	1535	6	in	in	IN
40318	1535	7	getting	get	VBG
40318	1535	8	the	the	DT
40318	1535	9	casein	casein	NN
40318	1535	10	to	to	TO
40318	1535	11	collect	collect	VB
40318	1535	12	,	,	,
40318	1535	13	since	since	IN
40318	1535	14	the	the	DT
40318	1535	15	pieces	piece	NNS
40318	1535	16	remain	remain	VBP
40318	1535	17	so	so	RB
40318	1535	18	small	small	JJ
40318	1535	19	that	that	IN
40318	1535	20	they	-PRON-	PRP
40318	1535	21	go	go	VBP
40318	1535	22	through	through	IN
40318	1535	23	the	the	DT
40318	1535	24	strainer	strainer	NN
40318	1535	25	.	.	.
40318	1536	1	Cheese	cheese	NN
40318	1536	2	made	make	VBD
40318	1536	3	entirely	entirely	RB
40318	1536	4	from	from	IN
40318	1536	5	buttermilk	buttermilk	NN
40318	1536	6	is	be	VBZ
40318	1536	7	sandy	sandy	JJ
40318	1536	8	in	in	IN
40318	1536	9	texture	texture	NN
40318	1536	10	and	and	CC
40318	1536	11	often	often	RB
40318	1536	12	not	not	RB
40318	1536	13	palatable	palatable	JJ
40318	1536	14	.	.	.
40318	1537	1	If	if	IN
40318	1537	2	the	the	DT
40318	1537	3	buttermilk	buttermilk	NN
40318	1537	4	with	with	IN
40318	1537	5	good	good	JJ
40318	1537	6	flavor	flavor	NN
40318	1537	7	is	be	VBZ
40318	1537	8	mixed	mix	VBN
40318	1537	9	with	with	IN
40318	1537	10	skimmed	skim	VBN
40318	1537	11	-	-	HYPH
40318	1537	12	milk	milk	NN
40318	1537	13	,	,	,
40318	1537	14	it	-PRON-	PRP
40318	1537	15	makes	make	VBZ
40318	1537	16	a	a	DT
40318	1537	17	good	good	JJ
40318	1537	18	cheese	cheese	NN
40318	1537	19	closely	closely	RB
40318	1537	20	resembling	resemble	VBG
40318	1537	21	cottage	cottage	NN
40318	1537	22	.	.	.
40318	1538	1	+115	+115	NNP
40318	1538	2	.	.	.
40318	1539	1	Neufchâtel	Neufchâtel	NNP
40318	1539	2	group.+[35]--The	group.+[35]--The	NNP
40318	1539	3	Neufchâtel	Neufchâtel	NNP
40318	1539	4	process	process	NN
40318	1539	5	originated	originate	VBD
40318	1539	6	in	in	IN
40318	1539	7	northern	northern	JJ
40318	1539	8	France	France	NNP
40318	1539	9	where	where	WRB
40318	1539	10	a	a	DT
40318	1539	11	number	number	NN
40318	1539	12	of	of	IN
40318	1539	13	varieties	variety	NNS
40318	1539	14	are	be	VBP
40318	1539	15	included	include	VBN
40318	1539	16	under	under	IN
40318	1539	17	this	this	DT
40318	1539	18	as	as	IN
40318	1539	19	a	a	DT
40318	1539	20	group	group	NN
40318	1539	21	name	name	NN
40318	1539	22	.	.	.
40318	1540	1	Among	among	IN
40318	1540	2	these	these	DT
40318	1540	3	are	be	VBP
40318	1540	4	Bondon	Bondon	NNP
40318	1540	5	,	,	,
40318	1540	6	Malakoff	Malakoff	NNP
40318	1540	7	,	,	,
40318	1540	8	Petit	Petit	NNP
40318	1540	9	Suisse	Suisse	NNP
40318	1540	10	,	,	,
40318	1540	11	Petit	Petit	NNP
40318	1540	12	Carré	Carré	NNP
40318	1540	13	.	.	.
40318	1541	1	The	the	DT
40318	1541	2	name	name	NN
40318	1541	3	designates	designate	VBZ
40318	1541	4	a	a	DT
40318	1541	5	general	general	JJ
40318	1541	6	process	process	NN
40318	1541	7	of	of	IN
40318	1541	8	curd	curd	NN
40318	1541	9	-	-	HYPH
40318	1541	10	making	making	NN
40318	1541	11	which	which	WDT
40318	1541	12	is	be	VBZ
40318	1541	13	applied	apply	VBN
40318	1541	14	to	to	IN
40318	1541	15	skimmed	skimmed	NN
40318	1541	16	-	-	HYPH
40318	1541	17	milk	milk	NN
40318	1541	18	,	,	,
40318	1541	19	whole	whole	JJ
40318	1541	20	milk	milk	NN
40318	1541	21	or	or	CC
40318	1541	22	cream	cream	NN
40318	1541	23	.	.	.
40318	1542	1	Some	some	DT
40318	1542	2	of	of	IN
40318	1542	3	the	the	DT
40318	1542	4	resultant	resultant	JJ
40318	1542	5	cheeses	cheese	NNS
40318	1542	6	are	be	VBP
40318	1542	7	ripened	ripen	VBN
40318	1542	8	;	;	:
40318	1542	9	some	some	DT
40318	1542	10	are	be	VBP
40318	1542	11	eaten	eat	VBN
40318	1542	12	fresh	fresh	JJ
40318	1542	13	.	.	.
40318	1543	1	The	the	DT
40318	1543	2	Neufchâtel	Neufchâtel	NNP
40318	1543	3	cheeses	cheese	NNS
40318	1543	4	of	of	IN
40318	1543	5	France	France	NNP
40318	1543	6	gained	gain	VBD
40318	1543	7	such	such	JJ
40318	1543	8	wide	wide	JJ
40318	1543	9	recognition	recognition	NN
40318	1543	10	for	for	IN
40318	1543	11	quality	quality	NN
40318	1543	12	that	that	WDT
40318	1543	13	the	the	DT
40318	1543	14	process	process	NN
40318	1543	15	of	of	IN
40318	1543	16	making	make	VBG
40318	1543	17	has	have	VBZ
40318	1543	18	become	become	VBN
40318	1543	19	widely	widely	RB
40318	1543	20	known	know	VBN
40318	1543	21	.	.	.
40318	1544	1	In	in	IN
40318	1544	2	America	America	NNP
40318	1544	3	the	the	DT
40318	1544	4	manipulations	manipulation	NNS
40318	1544	5	of	of	IN
40318	1544	6	the	the	DT
40318	1544	7	French	french	JJ
40318	1544	8	process	process	NN
40318	1544	9	were	be	VBD
40318	1544	10	early	early	RB
40318	1544	11	dropped	drop	VBN
40318	1544	12	.	.	.
40318	1545	1	The	the	DT
40318	1545	2	essentials	essential	NNS
40318	1545	3	were	be	VBD
40318	1545	4	made	make	VBN
40318	1545	5	the	the	DT
40318	1545	6	basis	basis	NN
40318	1545	7	of	of	IN
40318	1545	8	a	a	DT
40318	1545	9	successful	successful	JJ
40318	1545	10	factory	factory	NN
40318	1545	11	practice	practice	NN
40318	1545	12	which	which	WDT
40318	1545	13	has	have	VBZ
40318	1545	14	been	be	VBN
40318	1545	15	widely	widely	RB
40318	1545	16	adopted	adopt	VBN
40318	1545	17	.	.	.
40318	1546	1	The	the	DT
40318	1546	2	American	american	JJ
40318	1546	3	factory	factory	NN
40318	1546	4	practice	practice	NN
40318	1546	5	is	be	VBZ
40318	1546	6	discussed	discuss	VBN
40318	1546	7	here	here	RB
40318	1546	8	and	and	CC
40318	1546	9	the	the	DT
40318	1546	10	French	french	JJ
40318	1546	11	process	process	NN
40318	1546	12	briefly	briefly	RB
40318	1546	13	considered	consider	VBN
40318	1546	14	under	under	IN
40318	1546	15	the	the	DT
40318	1546	16	heading	head	VBG
40318	1546	17	Ripened	Ripened	NNP
40318	1546	18	Neufchâtel	Neufchâtel	NNP
40318	1546	19	.	.	.
40318	1547	1	(	(	-LRB-
40318	1547	2	See	see	VB
40318	1547	3	Chapter	chapter	NN
40318	1547	4	VIII	viii	NN
40318	1547	5	.	.	.
40318	1547	6	)	)	-RRB-
40318	1548	1	+116	+116	JJ
40318	1548	2	.	.	.
40318	1549	1	Domestic	domestic	JJ
40318	1549	2	or	or	CC
40318	1549	3	American	American	NNP
40318	1549	4	Neufchâtel	Neufchâtel	NNP
40318	1549	5	cheeses+	cheeses+	NN
40318	1549	6	are	be	VBP
40318	1549	7	soft	soft	JJ
40318	1549	8	,	,	,
40318	1549	9	have	have	VBP
40318	1549	10	clean	clean	JJ
40318	1549	11	sour	sour	JJ
40318	1549	12	milk	milk	NN
40318	1549	13	(	(	-LRB-
40318	1549	14	lactic	lactic	JJ
40318	1549	15	acid	acid	NN
40318	1549	16	)	)	-RRB-
40318	1549	17	flavor	flavor	NN
40318	1549	18	and	and	CC
40318	1549	19	are	be	VBP
40318	1549	20	quickly	quickly	RB
40318	1549	21	perishable	perishable	JJ
40318	1549	22	.	.	.
40318	1550	1	In	in	IN
40318	1550	2	all	all	DT
40318	1550	3	but	but	IN
40318	1550	4	the	the	DT
40318	1550	5	coldest	cold	JJS
40318	1550	6	weather	weather	NN
40318	1550	7	,	,	,
40318	1550	8	they	-PRON-	PRP
40318	1550	9	require	require	VBP
40318	1550	10	refrigeration	refrigeration	NN
40318	1550	11	to	to	TO
40318	1550	12	reduce	reduce	VB
40318	1550	13	deterioration	deterioration	NN
40318	1550	14	and	and	CC
40318	1550	15	loss	loss	NN
40318	1550	16	.	.	.
40318	1551	1	They	-PRON-	PRP
40318	1551	2	range	range	VBP
40318	1551	3	in	in	IN
40318	1551	4	fat	fat	NN
40318	1551	5	-	-	HYPH
40318	1551	6	content	content	NN
40318	1551	7	from	from	IN
40318	1551	8	traces	trace	NNS
40318	1551	9	only	only	RB
40318	1551	10	to	to	IN
40318	1551	11	50	50	CD
40318	1551	12	per	per	NN
40318	1551	13	cent	cent	NN
40318	1551	14	and	and	CC
40318	1551	15	more	more	JJR
40318	1551	16	;	;	:
40318	1551	17	in	in	IN
40318	1551	18	water	water	NN
40318	1551	19	from	from	IN
40318	1551	20	40	40	CD
40318	1551	21	to	to	TO
40318	1551	22	75	75	CD
40318	1551	23	per	per	NN
40318	1551	24	cent	cent	NN
40318	1551	25	,	,	,
40318	1551	26	according	accord	VBG
40318	1551	27	to	to	IN
40318	1551	28	the	the	DT
40318	1551	29	milk	milk	NN
40318	1551	30	used	use	VBN
40318	1551	31	.	.	.
40318	1552	1	In	in	IN
40318	1552	2	texture	texture	NN
40318	1552	3	Neufchâtel	Neufchâtel	NNP
40318	1552	4	is	be	VBZ
40318	1552	5	smooth	smooth	JJ
40318	1552	6	,	,	,
40318	1552	7	free	free	JJ
40318	1552	8	from	from	IN
40318	1552	9	gas	gas	NN
40318	1552	10	,	,	,
40318	1552	11	free	free	JJ
40318	1552	12	from	from	IN
40318	1552	13	lumps	lump	NNS
40318	1552	14	or	or	CC
40318	1552	15	roughness	roughness	NN
40318	1552	16	when	when	WRB
40318	1552	17	rubbed	rub	VBN
40318	1552	18	between	between	IN
40318	1552	19	the	the	DT
40318	1552	20	fingers	finger	NNS
40318	1552	21	.	.	.
40318	1553	1	This	this	DT
40318	1553	2	flavor	flavor	NN
40318	1553	3	and	and	CC
40318	1553	4	texture	texture	NN
40318	1553	5	is	be	VBZ
40318	1553	6	obtained	obtain	VBN
40318	1553	7	by	by	IN
40318	1553	8	a	a	DT
40318	1553	9	combination	combination	NN
40318	1553	10	of	of	IN
40318	1553	11	slow	slow	JJ
40318	1553	12	rennet	rennet	NN
40318	1553	13	curdling	curdling	NN
40318	1553	14	with	with	IN
40318	1553	15	developing	develop	VBG
40318	1553	16	acidity	acidity	NN
40318	1553	17	.	.	.
40318	1554	1	No	no	DT
40318	1554	2	further	further	RB
40318	1554	3	ripening	ripening	JJ
40318	1554	4	is	be	VBZ
40318	1554	5	permitted	permit	VBN
40318	1554	6	.	.	.
40318	1555	1	+117	+117	NNP
40318	1555	2	.	.	.
40318	1556	1	The	the	DT
40318	1556	2	factory.+--Neufchâtel	factory.+--Neufchâtel	NNP
40318	1556	3	factories	factory	NNS
40318	1556	4	require	require	VBP
40318	1556	5	the	the	DT
40318	1556	6	standard	standard	JJ
40318	1556	7	dairy	dairy	NN
40318	1556	8	equipment	equipment	NN
40318	1556	9	for	for	IN
40318	1556	10	receiving	receive	VBG
40318	1556	11	,	,	,
40318	1556	12	weighing	weighing	NN
40318	1556	13	,	,	,
40318	1556	14	testing	testing	NN
40318	1556	15	,	,	,
40318	1556	16	separating	separating	NN
40318	1556	17	,	,	,
40318	1556	18	heating	heating	NN
40318	1556	19	,	,	,
40318	1556	20	pasteurizing	pasteurize	VBG
40318	1556	21	and	and	CC
40318	1556	22	cooling	cool	VBG
40318	1556	23	the	the	DT
40318	1556	24	milk	milk	NN
40318	1556	25	.	.	.
40318	1557	1	Since	since	IN
40318	1557	2	many	many	JJ
40318	1557	3	factories	factory	NNS
40318	1557	4	produce	produce	VBP
40318	1557	5	several	several	JJ
40318	1557	6	products	product	NNS
40318	1557	7	,	,	,
40318	1557	8	the	the	DT
40318	1557	9	same	same	JJ
40318	1557	10	general	general	JJ
40318	1557	11	dairy	dairy	NN
40318	1557	12	equipment	equipment	NN
40318	1557	13	may	may	MD
40318	1557	14	serve	serve	VB
40318	1557	15	for	for	IN
40318	1557	16	all	all	DT
40318	1557	17	.	.	.
40318	1558	1	In	in	IN
40318	1558	2	addition	addition	NN
40318	1558	3	to	to	IN
40318	1558	4	such	such	JJ
40318	1558	5	equipment	equipment	NN
40318	1558	6	,	,	,
40318	1558	7	Neufchâtel	Neufchâtel	NNP
40318	1558	8	requires	require	VBZ
40318	1558	9	a	a	DT
40318	1558	10	curdling	curdling	JJ
40318	1558	11	apparatus	apparatus	NN
40318	1558	12	which	which	WDT
40318	1558	13	can	can	MD
40318	1558	14	be	be	VB
40318	1558	15	held	hold	VBN
40318	1558	16	at	at	IN
40318	1558	17	70	70	CD
40318	1558	18	-	-	SYM
40318	1558	19	75	75	CD
40318	1558	20	°	°	,
40318	1558	21	F.	F.	NNP
40318	1558	22	This	this	DT
40318	1558	23	may	may	MD
40318	1558	24	be	be	VB
40318	1558	25	a	a	DT
40318	1558	26	room	room	NN
40318	1558	27	properly	properly	RB
40318	1558	28	controlled	control	VBN
40318	1558	29	,	,	,
40318	1558	30	or	or	CC
40318	1558	31	a	a	DT
40318	1558	32	tank	tank	NN
40318	1558	33	where	where	WRB
40318	1558	34	temperature	temperature	NN
40318	1558	35	control	control	NN
40318	1558	36	is	be	VBZ
40318	1558	37	obtained	obtain	VBN
40318	1558	38	by	by	IN
40318	1558	39	water	water	NN
40318	1558	40	and	and	CC
40318	1558	41	steam	steam	NN
40318	1558	42	.	.	.
40318	1559	1	For	for	IN
40318	1559	2	draining	drain	VBG
40318	1559	3	,	,	,
40318	1559	4	a	a	DT
40318	1559	5	room	room	NN
40318	1559	6	kept	keep	VBD
40318	1559	7	at	at	IN
40318	1559	8	60	60	CD
40318	1559	9	°	°	NNS
40318	1559	10	F.	F.	NNP
40318	1559	11	gives	give	VBZ
40318	1559	12	nearly	nearly	RB
40318	1559	13	the	the	DT
40318	1559	14	ideal	ideal	JJ
40318	1559	15	temperature	temperature	NN
40318	1559	16	,	,	,
40318	1559	17	which	which	WDT
40318	1559	18	must	must	MD
40318	1559	19	be	be	VB
40318	1559	20	supplemented	supplement	VBN
40318	1559	21	by	by	IN
40318	1559	22	relative	relative	JJ
40318	1559	23	humidity	humidity	NN
40318	1559	24	high	high	JJ
40318	1559	25	enough	enough	RB
40318	1559	26	to	to	TO
40318	1559	27	prevent	prevent	VB
40318	1559	28	the	the	DT
40318	1559	29	exposed	expose	VBN
40318	1559	30	surface	surface	NN
40318	1559	31	of	of	IN
40318	1559	32	curd	curd	NN
40318	1559	33	from	from	IN
40318	1559	34	drying	dry	VBG
40318	1559	35	during	during	IN
40318	1559	36	periods	period	NNS
40318	1559	37	of	of	IN
40318	1559	38	twelve	twelve	CD
40318	1559	39	to	to	TO
40318	1559	40	twenty	twenty	CD
40318	1559	41	-	-	HYPH
40318	1559	42	four	four	CD
40318	1559	43	hours	hour	NNS
40318	1559	44	.	.	.
40318	1560	1	This	this	DT
40318	1560	2	requires	require	VBZ
40318	1560	3	almost	almost	RB
40318	1560	4	a	a	DT
40318	1560	5	saturated	saturate	VBN
40318	1560	6	atmosphere	atmosphere	NN
40318	1560	7	.	.	.
40318	1561	1	A	a	DT
40318	1561	2	room	room	NN
40318	1561	3	with	with	IN
40318	1561	4	special	special	JJ
40318	1561	5	molding	molding	NN
40318	1561	6	machinery	machinery	NN
40318	1561	7	is	be	VBZ
40318	1561	8	required	require	VBN
40318	1561	9	and	and	CC
40318	1561	10	tables	table	NNS
40318	1561	11	for	for	IN
40318	1561	12	wrapping	wrapping	NN
40318	1561	13	,	,	,
40318	1561	14	labeling	labeling	NN
40318	1561	15	and	and	CC
40318	1561	16	boxing	box	VBG
40318	1561	17	the	the	DT
40318	1561	18	product	product	NN
40318	1561	19	are	be	VBP
40318	1561	20	necessary	necessary	JJ
40318	1561	21	.	.	.
40318	1562	1	Box	Box	NNP
40318	1562	2	-	-	HYPH
40318	1562	3	making	make	VBG
40318	1562	4	machinery	machinery	NN
40318	1562	5	is	be	VBZ
40318	1562	6	usually	usually	RB
40318	1562	7	an	an	DT
40318	1562	8	economic	economic	JJ
40318	1562	9	necessity	necessity	NN
40318	1562	10	for	for	IN
40318	1562	11	work	work	NN
40318	1562	12	on	on	IN
40318	1562	13	a	a	DT
40318	1562	14	large	large	JJ
40318	1562	15	scale	scale	NN
40318	1562	16	.	.	.
40318	1563	1	Adequate	adequate	JJ
40318	1563	2	refrigeration	refrigeration	NN
40318	1563	3	is	be	VBZ
40318	1563	4	requisite	requisite	RB
40318	1563	5	both	both	DT
40318	1563	6	to	to	TO
40318	1563	7	chill	chill	VB
40318	1563	8	the	the	DT
40318	1563	9	curd	curd	NN
40318	1563	10	before	before	IN
40318	1563	11	molding	mold	VBG
40318	1563	12	and	and	CC
40318	1563	13	to	to	TO
40318	1563	14	preserve	preserve	VB
40318	1563	15	it	-PRON-	PRP
40318	1563	16	after	after	IN
40318	1563	17	packaging	package	VBG
40318	1563	18	.	.	.
40318	1564	1	[	[	-LRB-
40318	1564	2	Illustration	illustration	NN
40318	1564	3	:	:	:
40318	1564	4	FIG	FIG	NNP
40318	1564	5	.	.	.
40318	1565	1	13.--Neufchâtel	13.--neufchâtel	CD
40318	1565	2	draining	drain	VBG
40318	1565	3	racks	rack	NNS
40318	1565	4	.	.	.
40318	1565	5	]	]	-RRB-
40318	1566	1	+118	+118	NNP
40318	1566	2	.	.	.
40318	1567	1	Cans.+--For	cans.+--for	JJ
40318	1567	2	curdling	curdling	NN
40318	1567	3	,	,	,
40318	1567	4	the	the	DT
40318	1567	5	"	"	``
40318	1567	6	shot	shot	JJ
40318	1567	7	-	-	HYPH
40318	1567	8	gun	gun	NN
40318	1567	9	"	"	''
40318	1567	10	can	can	MD
40318	1567	11	,	,	,
40318	1567	12	about	about	RB
40318	1567	13	nine	nine	CD
40318	1567	14	inches	inch	NNS
40318	1567	15	in	in	IN
40318	1567	16	diameter	diameter	NN
40318	1567	17	and	and	CC
40318	1567	18	twenty	twenty	CD
40318	1567	19	inches	inch	NNS
40318	1567	20	deep	deep	JJ
40318	1567	21	,	,	,
40318	1567	22	is	be	VBZ
40318	1567	23	generally	generally	RB
40318	1567	24	used	use	VBN
40318	1567	25	.	.	.
40318	1568	1	This	this	DT
40318	1568	2	holds	hold	VBZ
40318	1568	3	thirty	thirty	CD
40318	1568	4	to	to	IN
40318	1568	5	forty	forty	CD
40318	1568	6	pounds	pound	NNS
40318	1568	7	of	of	IN
40318	1568	8	milk	milk	NN
40318	1568	9	.	.	.
40318	1569	1	Increased	increase	VBN
40318	1569	2	capacity	capacity	NN
40318	1569	3	is	be	VBZ
40318	1569	4	dependent	dependent	JJ
40318	1569	5	,	,	,
40318	1569	6	therefore	therefore	RB
40318	1569	7	,	,	,
40318	1569	8	on	on	IN
40318	1569	9	the	the	DT
40318	1569	10	number	number	NN
40318	1569	11	of	of	IN
40318	1569	12	units	unit	NNS
40318	1569	13	installed	instal	VBN
40318	1569	14	,	,	,
40318	1569	15	not	not	RB
40318	1569	16	on	on	IN
40318	1569	17	changes	change	NNS
40318	1569	18	in	in	IN
40318	1569	19	the	the	DT
40318	1569	20	units	unit	NNS
40318	1569	21	themselves	-PRON-	PRP
40318	1569	22	.	.	.
40318	1570	1	[	[	-LRB-
40318	1570	2	Illustration	illustration	NN
40318	1570	3	:	:	:
40318	1570	4	FIG	FIG	NNP
40318	1570	5	.	.	.
40318	1571	1	14.--Detail	14.--detail	CD
40318	1571	2	of	of	IN
40318	1571	3	a	a	DT
40318	1571	4	Neufchâtel	Neufchâtel	NNP
40318	1571	5	draining	drain	VBG
40318	1571	6	rack	rack	NN
40318	1571	7	.	.	.
40318	1571	8	]	]	-RRB-
40318	1572	1	+119	+119	NNP
40318	1572	2	.	.	.
40318	1573	1	Draining	drain	VBG
40318	1573	2	racks.+--A	racks.+--a	CD
40318	1573	3	draining	drain	VBG
40318	1573	4	rack	rack	NN
40318	1573	5	is	be	VBZ
40318	1573	6	required	require	VBN
40318	1573	7	for	for	IN
40318	1573	8	each	each	DT
40318	1573	9	can	can	MD
40318	1573	10	of	of	IN
40318	1573	11	curd	curd	NN
40318	1573	12	.	.	.
40318	1574	1	These	these	DT
40318	1574	2	racks	rack	NNS
40318	1574	3	also	also	RB
40318	1574	4	are	be	VBP
40318	1574	5	standardized	standardized	JJ
40318	1574	6	units	unit	NNS
40318	1574	7	whose	whose	WP$
40318	1574	8	number	number	NN
40318	1574	9	limits	limit	VBZ
40318	1574	10	the	the	DT
40318	1574	11	capacity	capacity	NN
40318	1574	12	of	of	IN
40318	1574	13	the	the	DT
40318	1574	14	factory	factory	NN
40318	1574	15	.	.	.
40318	1575	1	The	the	DT
40318	1575	2	design	design	NN
40318	1575	3	of	of	IN
40318	1575	4	these	these	DT
40318	1575	5	racks	rack	NNS
40318	1575	6	(	(	-LRB-
40318	1575	7	Figs	fig	NNS
40318	1575	8	.	.	.
40318	1576	1	13	13	CD
40318	1576	2	,	,	,
40318	1576	3	14	14	CD
40318	1576	4	)	)	-RRB-
40318	1576	5	and	and	CC
40318	1576	6	their	-PRON-	PRP$
40318	1576	7	arrangement	arrangement	NN
40318	1576	8	in	in	IN
40318	1576	9	the	the	DT
40318	1576	10	draining	draining	NN
40318	1576	11	room	room	NN
40318	1576	12	are	be	VBP
40318	1576	13	taken	take	VBN
40318	1576	14	from	from	IN
40318	1576	15	Bulletin	Bulletin	NNP
40318	1576	16	78	78	CD
40318	1576	17	of	of	IN
40318	1576	18	the	the	DT
40318	1576	19	Storrs	Storrs	NNP
40318	1576	20	Agricultural	Agricultural	NNP
40318	1576	21	Experiment	Experiment	NNP
40318	1576	22	Station	Station	NNP
40318	1576	23	:	:	:
40318	1576	24	"	"	``
40318	1576	25	The	the	DT
40318	1576	26	racks	rack	NNS
40318	1576	27	are	be	VBP
40318	1576	28	rectangular	rectangular	JJ
40318	1576	29	,	,	,
40318	1576	30	thirteen	thirteen	CD
40318	1576	31	inches	inch	NNS
40318	1576	32	wide	wide	JJ
40318	1576	33	,	,	,
40318	1576	34	thirty	thirty	CD
40318	1576	35	-	-	HYPH
40318	1576	36	six	six	CD
40318	1576	37	inches	inch	NNS
40318	1576	38	long	long	JJ
40318	1576	39	and	and	CC
40318	1576	40	ten	ten	CD
40318	1576	41	inches	inch	NNS
40318	1576	42	deep	deep	JJ
40318	1576	43	.	.	.
40318	1577	1	The	the	DT
40318	1577	2	corner	corner	NN
40318	1577	3	posts	post	NNS
40318	1577	4	extend	extend	VBP
40318	1577	5	one	one	CD
40318	1577	6	and	and	CC
40318	1577	7	one	one	CD
40318	1577	8	-	-	HYPH
40318	1577	9	half	half	NN
40318	1577	10	inches	inch	NNS
40318	1577	11	beyond	beyond	IN
40318	1577	12	the	the	DT
40318	1577	13	strips	strip	NNS
40318	1577	14	at	at	IN
40318	1577	15	top	top	NN
40318	1577	16	and	and	CC
40318	1577	17	bottom	bottom	NN
40318	1577	18	with	with	IN
40318	1577	19	the	the	DT
40318	1577	20	tops	top	NNS
40318	1577	21	rounded	round	VBN
40318	1577	22	as	as	IN
40318	1577	23	a	a	DT
40318	1577	24	rule	rule	NN
40318	1577	25	as	as	IN
40318	1577	26	seen	see	VBN
40318	1577	27	in	in	IN
40318	1577	28	the	the	DT
40318	1577	29	photograph	photograph	NN
40318	1577	30	.	.	.
40318	1578	1	The	the	DT
40318	1578	2	bottom	bottom	JJ
40318	1578	3	slats	slat	NNS
40318	1578	4	fit	fit	VBP
40318	1578	5	loosely	loosely	RB
40318	1578	6	into	into	IN
40318	1578	7	notches	notch	NNS
40318	1578	8	,	,	,
40318	1578	9	hence	hence	RB
40318	1578	10	are	be	VBP
40318	1578	11	removable	removable	JJ
40318	1578	12	for	for	IN
40318	1578	13	washing	wash	VBG
40318	1578	14	purposes	purpose	NNS
40318	1578	15	.	.	.
40318	1579	1	The	the	DT
40318	1579	2	materials	material	NNS
40318	1579	3	required	require	VBN
40318	1579	4	are	be	VBP
40318	1579	5	four	four	CD
40318	1579	6	corner	corner	NN
40318	1579	7	posts	post	NNS
40318	1579	8	one	one	CD
40318	1579	9	and	and	CC
40318	1579	10	one	one	CD
40318	1579	11	-	-	HYPH
40318	1579	12	half	half	NN
40318	1579	13	by	by	IN
40318	1579	14	one	one	CD
40318	1579	15	and	and	CC
40318	1579	16	one	one	CD
40318	1579	17	-	-	HYPH
40318	1579	18	half	half	NN
40318	1579	19	inches	inch	NNS
40318	1579	20	;	;	:
40318	1579	21	nine	nine	CD
40318	1579	22	strips	strip	NNS
40318	1579	23	one	one	CD
40318	1579	24	by	by	IN
40318	1579	25	three	three	CD
40318	1579	26	-	-	HYPH
40318	1579	27	eighths	eighth	NNS
40318	1579	28	by	by	IN
40318	1579	29	thirty	thirty	CD
40318	1579	30	-	-	HYPH
40318	1579	31	six	six	CD
40318	1579	32	inches	inch	NNS
40318	1579	33	;	;	:
40318	1579	34	six	six	CD
40318	1579	35	strips	strip	NNS
40318	1579	36	one	one	CD
40318	1579	37	by	by	IN
40318	1579	38	three	three	CD
40318	1579	39	-	-	HYPH
40318	1579	40	eighths	eighth	NNS
40318	1579	41	by	by	IN
40318	1579	42	thirteen	thirteen	CD
40318	1579	43	inches	inch	NNS
40318	1579	44	,	,	,
40318	1579	45	two	two	CD
40318	1579	46	strips	strip	NNS
40318	1579	47	one	one	CD
40318	1579	48	by	by	IN
40318	1579	49	three	three	CD
40318	1579	50	-	-	HYPH
40318	1579	51	eighths	eighth	NNS
40318	1579	52	by	by	IN
40318	1579	53	twelve	twelve	CD
40318	1579	54	and	and	CC
40318	1579	55	a	a	DT
40318	1579	56	quarter	quarter	NN
40318	1579	57	inches	inch	NNS
40318	1579	58	,	,	,
40318	1579	59	notched	notch	VBN
40318	1579	60	to	to	TO
40318	1579	61	receive	receive	VB
40318	1579	62	the	the	DT
40318	1579	63	bottom	bottom	JJ
40318	1579	64	slats	slat	NNS
40318	1579	65	;	;	:
40318	1579	66	all	all	DT
40318	1579	67	made	make	VBN
40318	1579	68	from	from	IN
40318	1579	69	pine	pine	NN
40318	1579	70	.	.	.
40318	1579	71	"	"	''
40318	1580	1	+120	+120	NNP
40318	1580	2	.	.	.
40318	1581	1	Cloths.+--For	cloths.+--for	IN
40318	1581	2	each	each	DT
40318	1581	3	draining	drain	VBG
40318	1581	4	rack	rack	NN
40318	1581	5	,	,	,
40318	1581	6	a	a	DT
40318	1581	7	cloth	cloth	NN
40318	1581	8	one	one	CD
40318	1581	9	yard	yard	NN
40318	1581	10	wide	wide	JJ
40318	1581	11	and	and	CC
40318	1581	12	one	one	CD
40318	1581	13	and	and	CC
40318	1581	14	one	one	CD
40318	1581	15	-	-	HYPH
40318	1581	16	half	half	NN
40318	1581	17	yards	yard	NNS
40318	1581	18	long	long	JJ
40318	1581	19	is	be	VBZ
40318	1581	20	required	require	VBN
40318	1581	21	.	.	.
40318	1582	1	Cotton	cotton	NN
40318	1582	2	sheeting	sheeting	NN
40318	1582	3	is	be	VBZ
40318	1582	4	satisfactory	satisfactory	JJ
40318	1582	5	for	for	IN
40318	1582	6	the	the	DT
40318	1582	7	purpose	purpose	NN
40318	1582	8	;	;	:
40318	1582	9	"	"	``
40318	1582	10	even	even	RB
40318	1582	11	-	-	HYPH
40318	1582	12	count	count	JJ
40318	1582	13	,	,	,
40318	1582	14	round	round	JJ
40318	1582	15	-	-	HYPH
40318	1582	16	thread	thread	NN
40318	1582	17	,	,	,
40318	1582	18	unmercerized	unmercerized	JJ
40318	1582	19	voile	voile	NN
40318	1582	20	"	"	''
40318	1582	21	is	be	VBZ
40318	1582	22	suggested	suggest	VBN
40318	1582	23	by	by	IN
40318	1582	24	Dahlberg	Dahlberg	NNP
40318	1582	25	.	.	.
40318	1583	1	[	[	-LRB-
40318	1583	2	36	36	CD
40318	1583	3	]	]	-RRB-
40318	1583	4	[	[	-LRB-
40318	1583	5	Illustration	illustration	NN
40318	1583	6	:	:	:
40318	1583	7	FIG	FIG	NNP
40318	1583	8	.	.	.
40318	1584	1	15.--Neufchâtel	15.--neufchâtel	CD
40318	1584	2	and	and	CC
40318	1584	3	cream	cream	NN
40318	1584	4	cheese	cheese	NN
40318	1584	5	molds	mold	NNS
40318	1584	6	.	.	.
40318	1584	7	]	]	-RRB-
40318	1585	1	+121	+121	NNP
40318	1585	2	.	.	.
40318	1586	1	Molding	mold	VBG
40318	1586	2	machinery.+--For	machinery.+--for	CD
40318	1586	3	work	work	NN
40318	1586	4	on	on	IN
40318	1586	5	a	a	DT
40318	1586	6	large	large	JJ
40318	1586	7	scale	scale	NN
40318	1586	8	,	,	,
40318	1586	9	special	special	JJ
40318	1586	10	power	power	NN
40318	1586	11	machines[37	machines[37	NN
40318	1586	12	]	]	-RRB-
40318	1586	13	are	be	VBP
40318	1586	14	regularly	regularly	RB
40318	1586	15	used	use	VBN
40318	1586	16	.	.	.
40318	1587	1	These	these	DT
40318	1587	2	consist	consist	VBP
40318	1587	3	of	of	IN
40318	1587	4	a	a	DT
40318	1587	5	hopper	hopper	NN
40318	1587	6	and	and	CC
40318	1587	7	worm	worm	NN
40318	1587	8	delivering	deliver	VBG
40318	1587	9	a	a	DT
40318	1587	10	standard	standard	JJ
40318	1587	11	size	size	NN
40318	1587	12	stream	stream	NN
40318	1587	13	of	of	IN
40318	1587	14	curd	curd	NN
40318	1587	15	through	through	IN
40318	1587	16	a	a	DT
40318	1587	17	proper	proper	JJ
40318	1587	18	size	size	NN
40318	1587	19	and	and	CC
40318	1587	20	shape	shape	NN
40318	1587	21	of	of	IN
40318	1587	22	delivery	delivery	NN
40318	1587	23	tube	tube	NN
40318	1587	24	.	.	.
40318	1588	1	This	this	DT
40318	1588	2	curd	curd	NN
40318	1588	3	stream	stream	NN
40318	1588	4	is	be	VBZ
40318	1588	5	cut	cut	VBN
40318	1588	6	by	by	IN
40318	1588	7	an	an	DT
40318	1588	8	automatic	automatic	JJ
40318	1588	9	device	device	NN
40318	1588	10	into	into	IN
40318	1588	11	the	the	DT
40318	1588	12	proper	proper	JJ
40318	1588	13	lengths	length	NNS
40318	1588	14	to	to	TO
40318	1588	15	form	form	VB
40318	1588	16	the	the	DT
40318	1588	17	standard	standard	JJ
40318	1588	18	cheese	cheese	NN
40318	1588	19	.	.	.
40318	1589	1	In	in	IN
40318	1589	2	this	this	DT
40318	1589	3	way	way	NN
40318	1589	4	a	a	DT
40318	1589	5	uniform	uniform	JJ
40318	1589	6	size	size	NN
40318	1589	7	of	of	IN
40318	1589	8	cheeses	cheese	NNS
40318	1589	9	is	be	VBZ
40318	1589	10	obtained	obtain	VBN
40318	1589	11	.	.	.
40318	1590	1	Experimental	experimental	JJ
40318	1590	2	work	work	NN
40318	1590	3	with	with	IN
40318	1590	4	hand	hand	NN
40318	1590	5	apparatus	apparatus	NNP
40318	1590	6	showed	show	VBD
40318	1590	7	that	that	IN
40318	1590	8	a	a	DT
40318	1590	9	worm	worm	NN
40318	1590	10	six	six	CD
40318	1590	11	inches	inch	NNS
40318	1590	12	in	in	IN
40318	1590	13	diameter	diameter	NN
40318	1590	14	is	be	VBZ
40318	1590	15	required	require	VBN
40318	1590	16	to	to	TO
40318	1590	17	deliver	deliver	VB
40318	1590	18	curd	curd	NN
40318	1590	19	in	in	IN
40318	1590	20	a	a	DT
40318	1590	21	smooth	smooth	JJ
40318	1590	22	column	column	NN
40318	1590	23	one	one	CD
40318	1590	24	and	and	CC
40318	1590	25	one	one	CD
40318	1590	26	-	-	HYPH
40318	1590	27	half	half	NN
40318	1590	28	inches	inch	NNS
40318	1590	29	square	square	JJ
40318	1590	30	.	.	.
40318	1591	1	If	if	IN
40318	1591	2	the	the	DT
40318	1591	3	pressure	pressure	NN
40318	1591	4	is	be	VBZ
40318	1591	5	not	not	RB
40318	1591	6	sufficient	sufficient	JJ
40318	1591	7	,	,	,
40318	1591	8	the	the	DT
40318	1591	9	column	column	NN
40318	1591	10	will	will	MD
40318	1591	11	frill	frill	VB
40318	1591	12	at	at	IN
40318	1591	13	the	the	DT
40318	1591	14	edges	edge	NNS
40318	1591	15	.	.	.
40318	1592	1	Such	such	JJ
40318	1592	2	irregular	irregular	JJ
40318	1592	3	surfaces	surface	NNS
40318	1592	4	can	can	MD
40318	1592	5	not	not	RB
40318	1592	6	be	be	VB
40318	1592	7	wrapped	wrap	VBN
40318	1592	8	smoothly	smoothly	RB
40318	1592	9	enough	enough	RB
40318	1592	10	to	to	TO
40318	1592	11	delay	delay	VB
40318	1592	12	spoilage	spoilage	NN
40318	1592	13	.	.	.
40318	1593	1	On	on	IN
40318	1593	2	a	a	DT
40318	1593	3	small	small	JJ
40318	1593	4	scale	scale	NN
40318	1593	5	,	,	,
40318	1593	6	a	a	DT
40318	1593	7	fair	fair	JJ
40318	1593	8	grade	grade	NN
40318	1593	9	of	of	IN
40318	1593	10	product	product	NN
40318	1593	11	can	can	MD
40318	1593	12	be	be	VB
40318	1593	13	molded	mold	VBN
40318	1593	14	through	through	IN
40318	1593	15	a	a	DT
40318	1593	16	tin	tin	NN
40318	1593	17	tube	tube	NN
40318	1593	18	(	(	-LRB-
40318	1593	19	see	see	VB
40318	1593	20	Fig	Fig	NNP
40318	1593	21	.	.	.
40318	1594	1	15	15	LS
40318	1594	2	)	)	-RRB-
40318	1594	3	one	one	CD
40318	1594	4	and	and	CC
40318	1594	5	three	three	CD
40318	1594	6	-	-	HYPH
40318	1594	7	quarters	quarter	NNS
40318	1594	8	inches	inch	NNS
40318	1594	9	in	in	IN
40318	1594	10	diameter	diameter	NN
40318	1594	11	and	and	CC
40318	1594	12	ten	ten	CD
40318	1594	13	inches	inch	NNS
40318	1594	14	long	long	RB
40318	1594	15	in	in	IN
40318	1594	16	which	which	WDT
40318	1594	17	the	the	DT
40318	1594	18	curd	curd	NN
40318	1594	19	is	be	VBZ
40318	1594	20	compressed	compress	VBN
40318	1594	21	by	by	IN
40318	1594	22	a	a	DT
40318	1594	23	close	close	JJ
40318	1594	24	fitting	fitting	JJ
40318	1594	25	plunger	plunger	NN
40318	1594	26	operated	operate	VBN
40318	1594	27	by	by	IN
40318	1594	28	hand	hand	NN
40318	1594	29	.	.	.
40318	1595	1	+122	+122	NNP
40318	1595	2	.	.	.
40318	1596	1	Milk	milk	NN
40318	1596	2	for	for	IN
40318	1596	3	Neufchâtel+	Neufchâtel+	NNP
40318	1596	4	should	should	MD
40318	1596	5	be	be	VB
40318	1596	6	clean	clean	JJ
40318	1596	7	,	,	,
40318	1596	8	free	free	JJ
40318	1596	9	from	from	IN
40318	1596	10	gas	gas	NN
40318	1596	11	and	and	CC
40318	1596	12	taint	taint	NN
40318	1596	13	.	.	.
40318	1597	1	Such	such	JJ
40318	1597	2	milk	milk	NN
40318	1597	3	should	should	MD
40318	1597	4	preferably	preferably	RB
40318	1597	5	be	be	VB
40318	1597	6	not	not	RB
40318	1597	7	more	more	JJR
40318	1597	8	than	than	IN
40318	1597	9	twelve	twelve	CD
40318	1597	10	hours	hour	NNS
40318	1597	11	old	old	JJ
40318	1597	12	when	when	WRB
40318	1597	13	received	receive	VBN
40318	1597	14	and	and	CC
40318	1597	15	in	in	IN
40318	1597	16	no	no	DT
40318	1597	17	case	case	NN
40318	1597	18	show	show	VBP
40318	1597	19	higher	high	JJR
40318	1597	20	than	than	IN
40318	1597	21	0.20	0.20	CD
40318	1597	22	per	per	IN
40318	1597	23	cent	cent	NN
40318	1597	24	lactic	lactic	JJ
40318	1597	25	acid	acid	NN
40318	1597	26	by	by	IN
40318	1597	27	titration	titration	NN
40318	1597	28	.	.	.
40318	1598	1	Milk	milk	NN
40318	1598	2	testing	testing	NN
40318	1598	3	4	4	CD
40318	1598	4	per	per	NN
40318	1598	5	cent	cent	NN
40318	1598	6	fat	fat	NN
40318	1598	7	or	or	CC
40318	1598	8	higher	high	JJR
40318	1598	9	will	will	MD
40318	1598	10	produce	produce	VB
40318	1598	11	a	a	DT
40318	1598	12	higher	high	JJR
40318	1598	13	quality	quality	NN
40318	1598	14	of	of	IN
40318	1598	15	product	product	NN
40318	1598	16	than	than	IN
40318	1598	17	lower	low	JJR
40318	1598	18	grade	grade	NN
40318	1598	19	milk	milk	NN
40318	1598	20	,	,	,
40318	1598	21	although	although	IN
40318	1598	22	every	every	DT
40318	1598	23	grade	grade	NN
40318	1598	24	from	from	IN
40318	1598	25	skimmed	skim	VBN
40318	1598	26	-	-	HYPH
40318	1598	27	milk	milk	NN
40318	1598	28	to	to	IN
40318	1598	29	cream	cream	NN
40318	1598	30	is	be	VBZ
40318	1598	31	used	use	VBN
40318	1598	32	in	in	IN
40318	1598	33	producing	produce	VBG
40318	1598	34	some	some	DT
40318	1598	35	form	form	NN
40318	1598	36	of	of	IN
40318	1598	37	Neufchâtel	Neufchâtel	NNP
40318	1598	38	.	.	.
40318	1599	1	This	this	DT
40318	1599	2	milk	milk	NN
40318	1599	3	should	should	MD
40318	1599	4	be	be	VB
40318	1599	5	pasteurized	pasteurize	VBN
40318	1599	6	unless	unless	IN
40318	1599	7	shown	show	VBN
40318	1599	8	to	to	TO
40318	1599	9	be	be	VB
40318	1599	10	free	free	JJ
40318	1599	11	from	from	IN
40318	1599	12	tuberculosis	tuberculosis	NN
40318	1599	13	by	by	IN
40318	1599	14	proper	proper	JJ
40318	1599	15	test	test	NN
40318	1599	16	of	of	IN
40318	1599	17	the	the	DT
40318	1599	18	cattle	cattle	NNS
40318	1599	19	.	.	.
40318	1600	1	Evidence[38	evidence[38	LS
40318	1600	2	]	]	-RRB-
40318	1600	3	that	that	IN
40318	1600	4	the	the	DT
40318	1600	5	organism	organism	NN
40318	1600	6	of	of	IN
40318	1600	7	tuberculosis	tuberculosis	NN
40318	1600	8	will	will	MD
40318	1600	9	withstand	withstand	VB
40318	1600	10	the	the	DT
40318	1600	11	regular	regular	JJ
40318	1600	12	handling	handling	NN
40318	1600	13	process	process	NN
40318	1600	14	for	for	IN
40318	1600	15	cheeses	cheese	NNS
40318	1600	16	of	of	IN
40318	1600	17	this	this	DT
40318	1600	18	group	group	NN
40318	1600	19	and	and	CC
40318	1600	20	retain	retain	VB
40318	1600	21	its	-PRON-	PRP$
40318	1600	22	ability	ability	NN
40318	1600	23	to	to	TO
40318	1600	24	cause	cause	VB
40318	1600	25	disease	disease	NN
40318	1600	26	in	in	IN
40318	1600	27	experimental	experimental	JJ
40318	1600	28	animals	animal	NNS
40318	1600	29	makes	make	VBZ
40318	1600	30	the	the	DT
40318	1600	31	introduction	introduction	NN
40318	1600	32	of	of	IN
40318	1600	33	pasteurization	pasteurization	NN
40318	1600	34	necessary	necessary	JJ
40318	1600	35	in	in	IN
40318	1600	36	this	this	DT
40318	1600	37	whole	whole	JJ
40318	1600	38	group	group	NN
40318	1600	39	of	of	IN
40318	1600	40	cheeses	cheese	NNS
40318	1600	41	.	.	.
40318	1601	1	Any	any	DT
40318	1601	2	effective	effective	JJ
40318	1601	3	pasteurization	pasteurization	NN
40318	1601	4	may	may	MD
40318	1601	5	be	be	VB
40318	1601	6	used	use	VBN
40318	1601	7	,	,	,
40318	1601	8	but	but	CC
40318	1601	9	temperatures	temperature	NNS
40318	1601	10	of	of	IN
40318	1601	11	140	140	CD
40318	1601	12	-	-	SYM
40318	1601	13	145	145	CD
40318	1601	14	°	°	,
40318	1601	15	F.	F.	NNP
40318	1601	16	for	for	IN
40318	1601	17	thirty	thirty	CD
40318	1601	18	minutes	minute	NNS
40318	1601	19	have	have	VBP
40318	1601	20	been	be	VBN
40318	1601	21	effective	effective	JJ
40318	1601	22	with	with	IN
40318	1601	23	less	less	JJR
40318	1601	24	changes	change	NNS
40318	1601	25	in	in	IN
40318	1601	26	the	the	DT
40318	1601	27	milk	milk	NN
40318	1601	28	than	than	IN
40318	1601	29	higher	high	JJR
40318	1601	30	temperatures	temperature	NNS
40318	1601	31	for	for	IN
40318	1601	32	shorter	short	JJR
40318	1601	33	periods	period	NNS
40318	1601	34	.	.	.
40318	1602	1	The	the	DT
40318	1602	2	milk	milk	NN
40318	1602	3	should	should	MD
40318	1602	4	be	be	VB
40318	1602	5	cooled	cool	VBN
40318	1602	6	to	to	IN
40318	1602	7	curdling	curdle	VBG
40318	1602	8	temperature	temperature	NN
40318	1602	9	and	and	CC
40318	1602	10	the	the	DT
40318	1602	11	starter	starter	NN
40318	1602	12	and	and	CC
40318	1602	13	rennet	rennet	NN
40318	1602	14	added	add	VBD
40318	1602	15	and	and	CC
40318	1602	16	stirred	stir	VBN
40318	1602	17	into	into	IN
40318	1602	18	the	the	DT
40318	1602	19	milk	milk	NN
40318	1602	20	in	in	IN
40318	1602	21	bulk	bulk	NN
40318	1602	22	.	.	.
40318	1603	1	The	the	DT
40318	1603	2	milk	milk	NN
40318	1603	3	may	may	MD
40318	1603	4	then	then	RB
40318	1603	5	be	be	VB
40318	1603	6	quickly	quickly	RB
40318	1603	7	distributed	distribute	VBN
40318	1603	8	into	into	IN
40318	1603	9	the	the	DT
40318	1603	10	curdling	curdle	VBG
40318	1603	11	cans	can	NNS
40318	1603	12	with	with	IN
40318	1603	13	a	a	DT
40318	1603	14	hose	hose	NN
40318	1603	15	or	or	CC
40318	1603	16	from	from	IN
40318	1603	17	the	the	DT
40318	1603	18	gate	gate	NN
40318	1603	19	valve	valve	NN
40318	1603	20	of	of	IN
40318	1603	21	the	the	DT
40318	1603	22	mixing	mix	VBG
40318	1603	23	vat	vat	NN
40318	1603	24	.	.	.
40318	1604	1	+123	+123	NNP
40318	1604	2	.	.	.
40318	1605	1	Starter.+--To	Starter.+--To	NNP
40318	1605	2	insure	insure	VBP
40318	1605	3	the	the	DT
40318	1605	4	development	development	NN
40318	1605	5	of	of	IN
40318	1605	6	a	a	DT
40318	1605	7	clean	clean	JJ
40318	1605	8	acid	acid	NN
40318	1605	9	flavor	flavor	NN
40318	1605	10	,	,	,
40318	1605	11	a	a	DT
40318	1605	12	small	small	JJ
40318	1605	13	amount	amount	NN
40318	1605	14	of	of	IN
40318	1605	15	lactic	lactic	JJ
40318	1605	16	starter	starter	NN
40318	1605	17	should	should	MD
40318	1605	18	be	be	VB
40318	1605	19	used	use	VBN
40318	1605	20	.	.	.
40318	1606	1	The	the	DT
40318	1606	2	quantity	quantity	NN
40318	1606	3	to	to	TO
40318	1606	4	use	use	VB
40318	1606	5	depends	depend	VBZ
40318	1606	6	on	on	IN
40318	1606	7	the	the	DT
40318	1606	8	quality	quality	NN
40318	1606	9	of	of	IN
40318	1606	10	the	the	DT
40318	1606	11	milk	milk	NN
40318	1606	12	.	.	.
40318	1607	1	With	with	IN
40318	1607	2	skimmed	skim	VBN
40318	1607	3	-	-	HYPH
40318	1607	4	milk	milk	NN
40318	1607	5	,	,	,
40318	1607	6	a	a	DT
40318	1607	7	pint	pint	NN
40318	1607	8	for	for	IN
40318	1607	9	each	each	DT
40318	1607	10	thirty	thirty	CD
40318	1607	11	-	-	HYPH
40318	1607	12	pound	pound	NN
40318	1607	13	can	can	MD
40318	1607	14	is	be	VBZ
40318	1607	15	recommended	recommend	VBN
40318	1607	16	by	by	IN
40318	1607	17	Matheson	Matheson	NNP
40318	1607	18	and	and	CC
40318	1607	19	Cammack[39	Cammack[39	NNP
40318	1607	20	]	]	-RRB-
40318	1607	21	and	and	CC
40318	1607	22	by	by	IN
40318	1607	23	Dahlberg	Dahlberg	NNP
40318	1607	24	.	.	.
40318	1608	1	(	(	-LRB-
40318	1608	2	See	see	VB
40318	1608	3	page	page	NN
40318	1608	4	98	98	CD
40318	1608	5	.	.	.
40318	1608	6	)	)	-RRB-
40318	1609	1	For	for	IN
40318	1609	2	whole	whole	JJ
40318	1609	3	-	-	HYPH
40318	1609	4	milk	milk	NN
40318	1609	5	Neufchâtel	Neufchâtel	NNP
40318	1609	6	,	,	,
40318	1609	7	2	2	CD
40318	1609	8	c.c	c.c	NNP
40318	1609	9	.	.	.
40318	1610	1	to	to	IN
40318	1610	2	a	a	DT
40318	1610	3	thirty	thirty	CD
40318	1610	4	-	-	HYPH
40318	1610	5	pound	pound	NN
40318	1610	6	can	can	MD
40318	1610	7	of	of	IN
40318	1610	8	milk	milk	NN
40318	1610	9	commonly	commonly	RB
40318	1610	10	gives	give	VBZ
40318	1610	11	good	good	JJ
40318	1610	12	results	result	NNS
40318	1610	13	.	.	.
40318	1611	1	On	on	IN
40318	1611	2	this	this	DT
40318	1611	3	basis	basis	NN
40318	1611	4	2	2	CD
40318	1611	5	ounces	ounce	NNS
40318	1611	6	of	of	IN
40318	1611	7	starter	starter	NN
40318	1611	8	would	would	MD
40318	1611	9	be	be	VB
40318	1611	10	sufficient	sufficient	JJ
40318	1611	11	if	if	IN
40318	1611	12	properly	properly	RB
40318	1611	13	stirred	stir	VBN
40318	1611	14	into	into	IN
40318	1611	15	about	about	RB
40318	1611	16	1000	1000	CD
40318	1611	17	pounds	pound	NNS
40318	1611	18	of	of	IN
40318	1611	19	milk	milk	NN
40318	1611	20	.	.	.
40318	1612	1	Too	too	RB
40318	1612	2	slow	slow	JJ
40318	1612	3	development	development	NN
40318	1612	4	of	of	IN
40318	1612	5	acid	acid	NN
40318	1612	6	is	be	VBZ
40318	1612	7	preferable	preferable	JJ
40318	1612	8	to	to	IN
40318	1612	9	over	over	IN
40318	1612	10	-	-	HYPH
40318	1612	11	rapid	rapid	JJ
40318	1612	12	souring	souring	NN
40318	1612	13	.	.	.
40318	1613	1	+124	+124	NNP
40318	1613	2	.	.	.
40318	1614	1	Renneting	rennete	VBG
40318	1614	2	or	or	CC
40318	1614	3	setting.+--The	setting.+--the	CD
40318	1614	4	milk	milk	NN
40318	1614	5	should	should	MD
40318	1614	6	be	be	VB
40318	1614	7	cooled	cool	VBN
40318	1614	8	after	after	IN
40318	1614	9	pasteurizing	pasteurize	VBG
40318	1614	10	to	to	IN
40318	1614	11	between	between	IN
40318	1614	12	70	70	CD
40318	1614	13	°	°	NNS
40318	1614	14	and	and	CC
40318	1614	15	75	75	CD
40318	1614	16	°	°	NNS
40318	1614	17	F.	F.	NNP
40318	1614	18	Rennet	Rennet	NNP
40318	1614	19	is	be	VBZ
40318	1614	20	added	add	VBN
40318	1614	21	at	at	IN
40318	1614	22	the	the	DT
40318	1614	23	rate	rate	NN
40318	1614	24	of	of	IN
40318	1614	25	1/3	1/3	CD
40318	1614	26	c.c	c.c	NNP
40318	1614	27	.	.	.
40318	1615	1	to	to	IN
40318	1615	2	a	a	DT
40318	1615	3	thirty	thirty	CD
40318	1615	4	-	-	HYPH
40318	1615	5	pound	pound	NN
40318	1615	6	can	can	MD
40318	1615	7	(	(	-LRB-
40318	1615	8	roughly	roughly	RB
40318	1615	9	1/3	1/3	DT
40318	1615	10	ounce	ounce	NN
40318	1615	11	to	to	IN
40318	1615	12	1000	1000	CD
40318	1615	13	pounds	pound	NNS
40318	1615	14	)	)	-RRB-
40318	1615	15	.	.	.
40318	1616	1	This	this	DT
40318	1616	2	will	will	MD
40318	1616	3	thicken	thicken	VB
40318	1616	4	the	the	DT
40318	1616	5	milk	milk	NN
40318	1616	6	sufficiently	sufficiently	RB
40318	1616	7	in	in	IN
40318	1616	8	the	the	DT
40318	1616	9	first	first	JJ
40318	1616	10	few	few	JJ
40318	1616	11	hours	hour	NNS
40318	1616	12	to	to	TO
40318	1616	13	reduce	reduce	VB
40318	1616	14	the	the	DT
40318	1616	15	separation	separation	NN
40318	1616	16	of	of	IN
40318	1616	17	the	the	DT
40318	1616	18	cream	cream	NN
40318	1616	19	.	.	.
40318	1617	1	For	for	IN
40318	1617	2	completion	completion	NN
40318	1617	3	of	of	IN
40318	1617	4	the	the	DT
40318	1617	5	curdling	curdling	NN
40318	1617	6	and	and	CC
40318	1617	7	souring	souring	NN
40318	1617	8	process	process	NN
40318	1617	9	,	,	,
40318	1617	10	twelve	twelve	CD
40318	1617	11	to	to	TO
40318	1617	12	eighteen	eighteen	CD
40318	1617	13	hours	hour	NNS
40318	1617	14	are	be	VBP
40318	1617	15	required	require	VBN
40318	1617	16	.	.	.
40318	1618	1	Usually	usually	RB
40318	1618	2	the	the	DT
40318	1618	3	cans	can	NNS
40318	1618	4	stand	stand	VBP
40318	1618	5	overnight	overnight	RB
40318	1618	6	at	at	IN
40318	1618	7	uniform	uniform	JJ
40318	1618	8	temperature	temperature	NN
40318	1618	9	.	.	.
40318	1619	1	When	when	WRB
40318	1619	2	ready	ready	JJ
40318	1619	3	to	to	TO
40318	1619	4	drain	drain	VB
40318	1619	5	,	,	,
40318	1619	6	the	the	DT
40318	1619	7	curd	curd	NN
40318	1619	8	should	should	MD
40318	1619	9	be	be	VB
40318	1619	10	firm	firm	JJ
40318	1619	11	,	,	,
40318	1619	12	smooth	smooth	JJ
40318	1619	13	and	and	CC
40318	1619	14	mildly	mildly	RB
40318	1619	15	acid	acid	JJ
40318	1619	16	.	.	.
40318	1620	1	Whey	whey	VB
40318	1620	2	separating	separate	VBG
40318	1620	3	from	from	IN
40318	1620	4	it	-PRON-	PRP
40318	1620	5	should	should	MD
40318	1620	6	not	not	RB
40318	1620	7	titrate	titrate	VB
40318	1620	8	above	above	IN
40318	1620	9	0.35	0.35	CD
40318	1620	10	per	per	NN
40318	1620	11	cent	cent	NN
40318	1620	12	titrated	titrate	VBN
40318	1620	13	as	as	IN
40318	1620	14	lactic	lactic	JJ
40318	1620	15	acid	acid	NN
40318	1620	16	.	.	.
40318	1621	1	+125	+125	NNP
40318	1621	2	.	.	.
40318	1622	1	Draining.+--A	draining.+--a	CD
40318	1622	2	cloth	cloth	NN
40318	1622	3	is	be	VBZ
40318	1622	4	spread	spread	VBN
40318	1622	5	over	over	IN
40318	1622	6	a	a	DT
40318	1622	7	draining	drain	VBG
40318	1622	8	rack	rack	NN
40318	1622	9	and	and	CC
40318	1622	10	the	the	DT
40318	1622	11	contents	content	NNS
40318	1622	12	of	of	IN
40318	1622	13	one	one	CD
40318	1622	14	"	"	``
40318	1622	15	shot	shot	JJ
40318	1622	16	-	-	HYPH
40318	1622	17	gun	gun	NN
40318	1622	18	"	"	''
40318	1622	19	can	can	MD
40318	1622	20	poured	pour	VBN
40318	1622	21	upon	upon	IN
40318	1622	22	the	the	DT
40318	1622	23	cloth	cloth	NN
40318	1622	24	with	with	IN
40318	1622	25	as	as	RB
40318	1622	26	little	little	JJ
40318	1622	27	breaking	breaking	JJ
40318	1622	28	as	as	IN
40318	1622	29	possible	possible	JJ
40318	1622	30	.	.	.
40318	1623	1	In	in	IN
40318	1623	2	this	this	DT
40318	1623	3	way	way	NN
40318	1623	4	a	a	DT
40318	1623	5	large	large	JJ
40318	1623	6	surface	surface	NN
40318	1623	7	is	be	VBZ
40318	1623	8	exposed	expose	VBN
40318	1623	9	.	.	.
40318	1624	1	The	the	DT
40318	1624	2	room	room	NN
40318	1624	3	must	must	MD
40318	1624	4	be	be	VB
40318	1624	5	kept	keep	VBN
40318	1624	6	wet	wet	JJ
40318	1624	7	to	to	TO
40318	1624	8	prevent	prevent	VB
40318	1624	9	the	the	DT
40318	1624	10	surface	surface	NN
40318	1624	11	of	of	IN
40318	1624	12	the	the	DT
40318	1624	13	curd	curd	NN
40318	1624	14	drying	drying	NN
40318	1624	15	to	to	TO
40318	1624	16	form	form	NN
40318	1624	17	crusts	crust	NNS
40318	1624	18	which	which	WDT
40318	1624	19	stop	stop	VBP
40318	1624	20	draining	drain	VBG
40318	1624	21	.	.	.
40318	1625	1	A	a	DT
40318	1625	2	temperature	temperature	NN
40318	1625	3	of	of	IN
40318	1625	4	60	60	CD
40318	1625	5	°	°	,
40318	1625	6	F.	F.	NNP
40318	1625	7	is	be	VBZ
40318	1625	8	favorable	favorable	JJ
40318	1625	9	to	to	IN
40318	1625	10	the	the	DT
40318	1625	11	maintenance	maintenance	NN
40318	1625	12	of	of	IN
40318	1625	13	proper	proper	JJ
40318	1625	14	texture	texture	NN
40318	1625	15	and	and	CC
40318	1625	16	humidity	humidity	NN
40318	1625	17	without	without	IN
40318	1625	18	the	the	DT
40318	1625	19	development	development	NN
40318	1625	20	of	of	IN
40318	1625	21	objectionable	objectionable	JJ
40318	1625	22	organisms	organism	NNS
40318	1625	23	,	,	,
40318	1625	24	especially	especially	RB
40318	1625	25	_	_	NNP
40318	1625	26	Oidium	Oidium	NNP
40318	1625	27	lactis	lactis	JJ
40318	1625	28	_	_	NNP
40318	1625	29	,	,	,
40318	1625	30	which	which	WDT
40318	1625	31	tends	tend	VBZ
40318	1625	32	to	to	TO
40318	1625	33	cover	cover	VB
40318	1625	34	every	every	DT
40318	1625	35	exposed	expose	VBN
40318	1625	36	surface	surface	NN
40318	1625	37	in	in	IN
40318	1625	38	such	such	JJ
40318	1625	39	rooms	room	NNS
40318	1625	40	.	.	.
40318	1626	1	Draining	draining	NN
40318	1626	2	may	may	MD
40318	1626	3	be	be	VB
40318	1626	4	hastened	hasten	VBN
40318	1626	5	by	by	IN
40318	1626	6	turning	turn	VBG
40318	1626	7	the	the	DT
40318	1626	8	curd	curd	NN
40318	1626	9	or	or	CC
40318	1626	10	changing	change	VBG
40318	1626	11	the	the	DT
40318	1626	12	position	position	NN
40318	1626	13	of	of	IN
40318	1626	14	the	the	DT
40318	1626	15	cloth	cloth	NN
40318	1626	16	.	.	.
40318	1627	1	In	in	IN
40318	1627	2	factory	factory	NN
40318	1627	3	practice	practice	NN
40318	1627	4	,	,	,
40318	1627	5	the	the	DT
40318	1627	6	large	large	JJ
40318	1627	7	draining	drain	VBG
40318	1627	8	surface	surface	NN
40318	1627	9	reduces	reduce	VBZ
40318	1627	10	the	the	DT
40318	1627	11	necessity	necessity	NN
40318	1627	12	of	of	IN
40318	1627	13	handling	handle	VBG
40318	1627	14	the	the	DT
40318	1627	15	curd	curd	NN
40318	1627	16	and	and	CC
40318	1627	17	reduces	reduce	VBZ
40318	1627	18	the	the	DT
40318	1627	19	loss	loss	NN
40318	1627	20	of	of	IN
40318	1627	21	fat	fat	NN
40318	1627	22	.	.	.
40318	1628	1	About	about	RB
40318	1628	2	twelve	twelve	CD
40318	1628	3	hours	hour	NNS
40318	1628	4	are	be	VBP
40318	1628	5	required	require	VBN
40318	1628	6	upon	upon	IN
40318	1628	7	the	the	DT
40318	1628	8	draining	drain	VBG
40318	1628	9	racks	rack	NNS
40318	1628	10	.	.	.
40318	1629	1	On	on	IN
40318	1629	2	a	a	DT
40318	1629	3	small	small	JJ
40318	1629	4	scale	scale	NN
40318	1629	5	with	with	IN
40318	1629	6	a	a	DT
40318	1629	7	few	few	JJ
40318	1629	8	cans	can	NNS
40318	1629	9	of	of	IN
40318	1629	10	curd	curd	NN
40318	1629	11	in	in	IN
40318	1629	12	the	the	DT
40318	1629	13	home	home	NN
40318	1629	14	,	,	,
40318	1629	15	any	any	DT
40318	1629	16	form	form	NN
40318	1629	17	of	of	IN
40318	1629	18	draining	drain	VBG
40318	1629	19	rack	rack	NN
40318	1629	20	may	may	MD
40318	1629	21	be	be	VB
40318	1629	22	used	use	VBN
40318	1629	23	,	,	,
40318	1629	24	such	such	JJ
40318	1629	25	as	as	IN
40318	1629	26	a	a	DT
40318	1629	27	potato	potato	NN
40318	1629	28	or	or	CC
40318	1629	29	berry	berry	NN
40318	1629	30	crate	crate	NN
40318	1629	31	,	,	,
40318	1629	32	or	or	CC
40318	1629	33	the	the	DT
40318	1629	34	corners	corner	NNS
40318	1629	35	of	of	IN
40318	1629	36	the	the	DT
40318	1629	37	cloth	cloth	NN
40318	1629	38	may	may	MD
40318	1629	39	be	be	VB
40318	1629	40	brought	bring	VBN
40318	1629	41	together	together	RB
40318	1629	42	,	,	,
40318	1629	43	tied	tie	VBN
40318	1629	44	and	and	CC
40318	1629	45	the	the	DT
40318	1629	46	mass	mass	NN
40318	1629	47	hung	hang	VBD
40318	1629	48	up	up	RP
40318	1629	49	.	.	.
40318	1630	1	The	the	DT
40318	1630	2	curd	curd	NN
40318	1630	3	must	must	MD
40318	1630	4	be	be	VB
40318	1630	5	turned	turn	VBN
40318	1630	6	by	by	IN
40318	1630	7	pulling	pull	VBG
40318	1630	8	up	up	RP
40318	1630	9	the	the	DT
40318	1630	10	corners	corner	NNS
40318	1630	11	of	of	IN
40318	1630	12	the	the	DT
40318	1630	13	cloth	cloth	NN
40318	1630	14	to	to	TO
40318	1630	15	prevent	prevent	VB
40318	1630	16	drying	drying	NN
40318	1630	17	at	at	IN
40318	1630	18	the	the	DT
40318	1630	19	edges	edge	NNS
40318	1630	20	and	and	CC
40318	1630	21	stoppage	stoppage	NN
40318	1630	22	of	of	IN
40318	1630	23	draining	drain	VBG
40318	1630	24	from	from	IN
40318	1630	25	the	the	DT
40318	1630	26	center	center	NN
40318	1630	27	of	of	IN
40318	1630	28	the	the	DT
40318	1630	29	mass	mass	NN
40318	1630	30	.	.	.
40318	1631	1	Such	such	JJ
40318	1631	2	treatment	treatment	NN
40318	1631	3	produces	produce	VBZ
40318	1631	4	much	much	RB
40318	1631	5	more	more	RBR
40318	1631	6	rapid	rapid	JJ
40318	1631	7	drainage	drainage	NN
40318	1631	8	than	than	IN
40318	1631	9	the	the	DT
40318	1631	10	factory	factory	NN
40318	1631	11	practice	practice	NN
40318	1631	12	and	and	CC
40318	1631	13	involves	involve	VBZ
40318	1631	14	proportionately	proportionately	RB
40318	1631	15	more	more	JJR
40318	1631	16	labor	labor	NN
40318	1631	17	and	and	CC
40318	1631	18	larger	large	JJR
40318	1631	19	fat	fat	JJ
40318	1631	20	losses	loss	NNS
40318	1631	21	.	.	.
40318	1632	1	+126	+126	NN
40318	1632	2	.	.	.
40318	1633	1	Cooling	cool	VBG
40318	1633	2	Neufchâtel.+--When	Neufchâtel.+--When	NNP
40318	1633	3	whey	whey	NN
40318	1633	4	ceases	cease	VBZ
40318	1633	5	to	to	TO
40318	1633	6	separate	separate	VB
40318	1633	7	readily	readily	RB
40318	1633	8	,	,	,
40318	1633	9	the	the	DT
40318	1633	10	corners	corner	NNS
40318	1633	11	of	of	IN
40318	1633	12	the	the	DT
40318	1633	13	cloth	cloth	NN
40318	1633	14	are	be	VBP
40318	1633	15	loosed	loose	VBN
40318	1633	16	from	from	IN
40318	1633	17	the	the	DT
40318	1633	18	rack	rack	NN
40318	1633	19	,	,	,
40318	1633	20	folded	fold	VBN
40318	1633	21	diagonally	diagonally	RB
40318	1633	22	or	or	CC
40318	1633	23	tied	tie	VBN
40318	1633	24	,	,	,
40318	1633	25	and	and	CC
40318	1633	26	the	the	DT
40318	1633	27	curd	curd	NN
40318	1633	28	cooled	cool	VBD
40318	1633	29	on	on	IN
40318	1633	30	ice	ice	NN
40318	1633	31	or	or	CC
40318	1633	32	in	in	IN
40318	1633	33	refrigerators	refrigerator	NNS
40318	1633	34	.	.	.
40318	1634	1	When	when	WRB
40318	1634	2	thoroughly	thoroughly	RB
40318	1634	3	chilled	chill	VBD
40318	1634	4	the	the	DT
40318	1634	5	bags	bag	NNS
40318	1634	6	of	of	IN
40318	1634	7	curd	curd	NN
40318	1634	8	are	be	VBP
40318	1634	9	put	put	VBN
40318	1634	10	into	into	IN
40318	1634	11	presses	press	NNS
40318	1634	12	,	,	,
40318	1634	13	where	where	WRB
40318	1634	14	light	light	NN
40318	1634	15	but	but	CC
40318	1634	16	increasing	increase	VBG
40318	1634	17	pressure	pressure	NN
40318	1634	18	forces	force	NNS
40318	1634	19	more	more	JJR
40318	1634	20	whey	whey	NN
40318	1634	21	out	out	IN
40318	1634	22	of	of	IN
40318	1634	23	the	the	DT
40318	1634	24	mass	mass	NN
40318	1634	25	.	.	.
40318	1635	1	Tests	test	NNS
40318	1635	2	at	at	IN
40318	1635	3	this	this	DT
40318	1635	4	time	time	NN
40318	1635	5	should	should	MD
40318	1635	6	show	show	VB
40318	1635	7	about	about	RB
40318	1635	8	0.60	0.60	CD
40318	1635	9	per	per	NN
40318	1635	10	cent	cent	NN
40318	1635	11	acid	acid	NN
40318	1635	12	in	in	IN
40318	1635	13	the	the	DT
40318	1635	14	whey	whey	NN
40318	1635	15	.	.	.
40318	1636	1	With	with	IN
40318	1636	2	low	low	JJ
40318	1636	3	-	-	HYPH
40318	1636	4	fat	fat	NN
40318	1636	5	curd	curd	NN
40318	1636	6	every	every	DT
40318	1636	7	step	step	NN
40318	1636	8	of	of	IN
40318	1636	9	the	the	DT
40318	1636	10	process	process	NN
40318	1636	11	may	may	MD
40318	1636	12	be	be	VB
40318	1636	13	hastened	hasten	VBN
40318	1636	14	,	,	,
40318	1636	15	but	but	CC
40318	1636	16	with	with	IN
40318	1636	17	high	high	JJ
40318	1636	18	-	-	HYPH
40318	1636	19	fat	fat	NN
40318	1636	20	care	care	NN
40318	1636	21	must	must	MD
40318	1636	22	be	be	VB
40318	1636	23	exercised	exercise	VBN
40318	1636	24	to	to	TO
40318	1636	25	prevent	prevent	VB
40318	1636	26	loss	loss	NN
40318	1636	27	of	of	IN
40318	1636	28	fat	fat	NN
40318	1636	29	during	during	IN
40318	1636	30	pressing	press	VBG
40318	1636	31	especially	especially	RB
40318	1636	32	.	.	.
40318	1637	1	Any	any	DT
40318	1637	2	pressing	press	VBG
40318	1637	3	device	device	NN
40318	1637	4	permitting	permit	VBG
40318	1637	5	continuous	continuous	JJ
40318	1637	6	pressure	pressure	NN
40318	1637	7	with	with	IN
40318	1637	8	ease	ease	NN
40318	1637	9	of	of	IN
40318	1637	10	manipulation	manipulation	NN
40318	1637	11	may	may	MD
40318	1637	12	be	be	VB
40318	1637	13	used	use	VBN
40318	1637	14	.	.	.
40318	1638	1	+127	+127	NNP
40318	1638	2	.	.	.
40318	1639	1	Pressing.+--The	Pressing.+--The	NFP
40318	1639	2	ideals	ideal	NNS
40318	1639	3	of	of	IN
40318	1639	4	the	the	DT
40318	1639	5	maker	maker	NN
40318	1639	6	must	must	MD
40318	1639	7	determine	determine	VB
40318	1639	8	the	the	DT
40318	1639	9	extent	extent	NN
40318	1639	10	of	of	IN
40318	1639	11	pressing	press	VBG
40318	1639	12	.	.	.
40318	1640	1	A	a	DT
40318	1640	2	high	high	JJ
40318	1640	3	yield	yield	NN
40318	1640	4	is	be	VBZ
40318	1640	5	obtained	obtain	VBN
40318	1640	6	by	by	IN
40318	1640	7	leaving	leave	VBG
40318	1640	8	whey	whey	NN
40318	1640	9	in	in	IN
40318	1640	10	the	the	DT
40318	1640	11	curd	curd	NN
40318	1640	12	.	.	.
40318	1641	1	If	if	IN
40318	1641	2	immediate	immediate	JJ
40318	1641	3	consumption	consumption	NN
40318	1641	4	is	be	VBZ
40318	1641	5	certain	certain	JJ
40318	1641	6	,	,	,
40318	1641	7	such	such	JJ
40318	1641	8	cheese	cheese	NN
40318	1641	9	may	may	MD
40318	1641	10	be	be	VB
40318	1641	11	satisfactory	satisfactory	JJ
40318	1641	12	,	,	,
40318	1641	13	but	but	CC
40318	1641	14	if	if	IN
40318	1641	15	the	the	DT
40318	1641	16	cheese	cheese	NN
40318	1641	17	is	be	VBZ
40318	1641	18	to	to	TO
40318	1641	19	be	be	VB
40318	1641	20	held	hold	VBN
40318	1641	21	some	some	DT
40318	1641	22	days	day	NNS
40318	1641	23	the	the	DT
40318	1641	24	extra	extra	JJ
40318	1641	25	whey	whey	NN
40318	1641	26	carrying	carry	VBG
40318	1641	27	more	more	JJR
40318	1641	28	milk	milk	NN
40318	1641	29	-	-	HYPH
40318	1641	30	sugar	sugar	NN
40318	1641	31	favors	favor	NNS
40318	1641	32	increased	increase	VBD
40318	1641	33	acid	acid	JJ
40318	1641	34	development	development	NN
40318	1641	35	.	.	.
40318	1642	1	This	this	DT
40318	1642	2	produces	produce	VBZ
40318	1642	3	very	very	RB
40318	1642	4	sour	sour	JJ
40318	1642	5	cheese	cheese	NN
40318	1642	6	with	with	IN
40318	1642	7	much	much	RB
40318	1642	8	more	more	JJR
40318	1642	9	danger	danger	NN
40318	1642	10	of	of	IN
40318	1642	11	other	other	JJ
40318	1642	12	fermentations	fermentation	NNS
40318	1642	13	which	which	WDT
40318	1642	14	cause	cause	VBP
40318	1642	15	objectionable	objectionable	JJ
40318	1642	16	flavor	flavor	NN
40318	1642	17	.	.	.
40318	1643	1	Too	too	RB
40318	1643	2	much	much	JJ
40318	1643	3	water	water	NN
40318	1643	4	favors	favor	VBZ
40318	1643	5	more	more	RBR
40318	1643	6	active	active	JJ
40318	1643	7	bacterial	bacterial	JJ
40318	1643	8	growth	growth	NN
40318	1643	9	as	as	RB
40318	1643	10	well	well	RB
40318	1643	11	as	as	IN
40318	1643	12	produces	produce	VBZ
40318	1643	13	cheese	cheese	NN
40318	1643	14	too	too	RB
40318	1643	15	soft	soft	JJ
40318	1643	16	for	for	IN
40318	1643	17	the	the	DT
40318	1643	18	necessary	necessary	JJ
40318	1643	19	handling	handling	NN
40318	1643	20	in	in	IN
40318	1643	21	the	the	DT
40318	1643	22	market	market	NN
40318	1643	23	.	.	.
40318	1644	1	In	in	IN
40318	1644	2	the	the	DT
40318	1644	3	press	press	NN
40318	1644	4	,	,	,
40318	1644	5	several	several	JJ
40318	1644	6	bags	bag	NNS
40318	1644	7	of	of	IN
40318	1644	8	curd	curd	NN
40318	1644	9	may	may	MD
40318	1644	10	be	be	VB
40318	1644	11	piled	pile	VBN
40318	1644	12	together	together	RB
40318	1644	13	.	.	.
40318	1645	1	The	the	DT
40318	1645	2	press	press	NN
40318	1645	3	should	should	MD
40318	1645	4	be	be	VB
40318	1645	5	released	release	VBN
40318	1645	6	and	and	CC
40318	1645	7	the	the	DT
40318	1645	8	bags	bag	NNS
40318	1645	9	turned	turn	VBD
40318	1645	10	from	from	IN
40318	1645	11	time	time	NN
40318	1645	12	to	to	IN
40318	1645	13	time	time	NN
40318	1645	14	to	to	TO
40318	1645	15	insure	insure	VB
40318	1645	16	even	even	RB
40318	1645	17	drainage	drainage	NN
40318	1645	18	.	.	.
40318	1646	1	Several	several	JJ
40318	1646	2	hours	hour	NNS
40318	1646	3	of	of	IN
40318	1646	4	pressing	pressing	NN
40318	1646	5	are	be	VBP
40318	1646	6	usually	usually	RB
40318	1646	7	required	require	VBN
40318	1646	8	.	.	.
40318	1647	1	The	the	DT
40318	1647	2	danger	danger	NN
40318	1647	3	of	of	IN
40318	1647	4	insufficient	insufficient	JJ
40318	1647	5	pressing	pressing	NN
40318	1647	6	is	be	VBZ
40318	1647	7	due	due	JJ
40318	1647	8	to	to	IN
40318	1647	9	the	the	DT
40318	1647	10	difference	difference	NN
40318	1647	11	of	of	IN
40318	1647	12	texture	texture	NN
40318	1647	13	between	between	IN
40318	1647	14	the	the	DT
40318	1647	15	worked	worked	JJ
40318	1647	16	and	and	CC
40318	1647	17	unworked	unworke	VBD
40318	1647	18	curd	curd	NN
40318	1647	19	.	.	.
40318	1648	1	Before	before	IN
40318	1648	2	working	work	VBG
40318	1648	3	,	,	,
40318	1648	4	curd	curd	NN
40318	1648	5	carrying	carry	VBG
40318	1648	6	10	10	CD
40318	1648	7	per	per	NN
40318	1648	8	cent	cent	NN
40318	1648	9	excess	excess	JJ
40318	1648	10	moisture	moisture	NN
40318	1648	11	resembles	resemble	VBZ
40318	1648	12	the	the	DT
40318	1648	13	finished	finished	JJ
40318	1648	14	product	product	NN
40318	1648	15	sufficiently	sufficiently	RB
40318	1648	16	to	to	TO
40318	1648	17	deceive	deceive	VB
40318	1648	18	any	any	DT
40318	1648	19	but	but	IN
40318	1648	20	the	the	DT
40318	1648	21	experienced	experienced	JJ
40318	1648	22	maker	maker	NN
40318	1648	23	.	.	.
40318	1649	1	But	but	CC
40318	1649	2	if	if	IN
40318	1649	3	this	this	DT
40318	1649	4	curd	curd	NN
40318	1649	5	is	be	VBZ
40318	1649	6	transferred	transfer	VBN
40318	1649	7	to	to	IN
40318	1649	8	the	the	DT
40318	1649	9	worker	worker	NN
40318	1649	10	and	and	CC
40318	1649	11	to	to	IN
40318	1649	12	the	the	DT
40318	1649	13	molding	molding	NN
40318	1649	14	machine	machine	NN
40318	1649	15	,	,	,
40318	1649	16	it	-PRON-	PRP
40318	1649	17	is	be	VBZ
40318	1649	18	found	find	VBN
40318	1649	19	to	to	TO
40318	1649	20	become	become	VB
40318	1649	21	soft	soft	JJ
40318	1649	22	,	,	,
40318	1649	23	pasty	pasty	NN
40318	1649	24	and	and	CC
40318	1649	25	sticky	sticky	JJ
40318	1649	26	,	,	,
40318	1649	27	to	to	TO
40318	1649	28	lack	lack	VB
40318	1649	29	"	"	``
40318	1649	30	body	body	NN
40318	1649	31	,	,	,
40318	1649	32	"	"	''
40318	1649	33	hence	hence	RB
40318	1649	34	to	to	TO
40318	1649	35	make	make	VB
40318	1649	36	very	very	RB
40318	1649	37	unsatisfactory	unsatisfactory	JJ
40318	1649	38	packages	package	NNS
40318	1649	39	and	and	CC
40318	1649	40	to	to	TO
40318	1649	41	spoil	spoil	VB
40318	1649	42	very	very	RB
40318	1649	43	quickly	quickly	RB
40318	1649	44	.	.	.
40318	1650	1	The	the	DT
40318	1650	2	masses	masse	NNS
40318	1650	3	of	of	IN
40318	1650	4	curd	curd	NNP
40318	1650	5	should	should	MD
40318	1650	6	come	come	VB
40318	1650	7	out	out	IN
40318	1650	8	of	of	IN
40318	1650	9	the	the	DT
40318	1650	10	press	press	NN
40318	1650	11	as	as	RB
40318	1650	12	dry	dry	JJ
40318	1650	13	and	and	CC
40318	1650	14	hard	hard	JJ
40318	1650	15	flat	flat	JJ
40318	1650	16	cakes	cake	NNS
40318	1650	17	.	.	.
40318	1651	1	[	[	-LRB-
40318	1651	2	Illustration	illustration	NN
40318	1651	3	:	:	:
40318	1651	4	FIG	FIG	NNP
40318	1651	5	.	.	.
40318	1652	1	16.--Working	16.--working	CD
40318	1652	2	Neufchâtel	Neufchâtel	NNP
40318	1652	3	.	.	.
40318	1652	4	]	]	-RRB-
40318	1653	1	+128	+128	NN
40318	1653	2	.	.	.
40318	1654	1	Working	work	VBG
40318	1654	2	and	and	CC
40318	1654	3	salting	salt	VBG
40318	1654	4	Neufchâtel.+--The	neufchâtel.+--the	NN
40318	1654	5	cakes	cake	NNS
40318	1654	6	of	of	IN
40318	1654	7	curd	curd	NN
40318	1654	8	go	go	VBP
40318	1654	9	from	from	IN
40318	1654	10	the	the	DT
40318	1654	11	press	press	NN
40318	1654	12	to	to	IN
40318	1654	13	the	the	DT
40318	1654	14	working	working	NN
40318	1654	15	table	table	NN
40318	1654	16	.	.	.
40318	1655	1	Here	here	RB
40318	1655	2	they	-PRON-	PRP
40318	1655	3	are	be	VBP
40318	1655	4	broken	break	VBN
40318	1655	5	by	by	IN
40318	1655	6	hand	hand	NN
40318	1655	7	or	or	CC
40318	1655	8	by	by	IN
40318	1655	9	a	a	DT
40318	1655	10	butter	butter	NN
40318	1655	11	-	-	HYPH
40318	1655	12	worker	worker	NN
40318	1655	13	or	or	CC
40318	1655	14	kneading	kneading	NN
40318	1655	15	machine	machine	NN
40318	1655	16	(	(	-LRB-
40318	1655	17	Fig	fig	NN
40318	1655	18	.	.	.
40318	1656	1	16	16	CD
40318	1656	2	)	)	-RRB-
40318	1656	3	.	.	.
40318	1657	1	Salt	salt	NN
40318	1657	2	at	at	IN
40318	1657	3	the	the	DT
40318	1657	4	rate	rate	NN
40318	1657	5	of	of	IN
40318	1657	6	one	one	CD
40318	1657	7	and	and	CC
40318	1657	8	one	one	CD
40318	1657	9	-	-	HYPH
40318	1657	10	half	half	NN
40318	1657	11	pounds	pound	NNS
40318	1657	12	to	to	IN
40318	1657	13	100	100	CD
40318	1657	14	pounds	pound	NNS
40318	1657	15	of	of	IN
40318	1657	16	curd	curd	NN
40318	1657	17	is	be	VBZ
40318	1657	18	added	add	VBN
40318	1657	19	.	.	.
40318	1658	1	If	if	IN
40318	1658	2	the	the	DT
40318	1658	3	curd	curd	NN
40318	1658	4	is	be	VBZ
40318	1658	5	not	not	RB
40318	1658	6	sufficiently	sufficiently	RB
40318	1658	7	pressed	press	VBN
40318	1658	8	,	,	,
40318	1658	9	the	the	DT
40318	1658	10	masses	masse	NNS
40318	1658	11	become	become	VBP
40318	1658	12	mushy	mushy	NN
40318	1658	13	or	or	CC
40318	1658	14	pasty	pasty	NN
40318	1658	15	during	during	IN
40318	1658	16	the	the	DT
40318	1658	17	working	working	NN
40318	1658	18	process	process	NN
40318	1658	19	.	.	.
40318	1659	1	The	the	DT
40318	1659	2	working	working	NN
40318	1659	3	is	be	VBZ
40318	1659	4	continued	continue	VBN
40318	1659	5	until	until	IN
40318	1659	6	the	the	DT
40318	1659	7	whole	whole	JJ
40318	1659	8	mass	mass	NN
40318	1659	9	is	be	VBZ
40318	1659	10	uniformly	uniformly	RB
40318	1659	11	smooth	smooth	JJ
40318	1659	12	and	and	CC
40318	1659	13	buttery	buttery	JJ
40318	1659	14	.	.	.
40318	1660	1	+129	+129	NNP
40318	1660	2	.	.	.
40318	1661	1	Storage.+--The	storage.+--the	JJ
40318	1661	2	draining	draining	NN
40318	1661	3	and	and	CC
40318	1661	4	working	working	NN
40318	1661	5	processes	process	NNS
40318	1661	6	permit	permit	VBP
40318	1661	7	the	the	DT
40318	1661	8	contamination	contamination	NN
40318	1661	9	of	of	IN
40318	1661	10	the	the	DT
40318	1661	11	curd	curd	NN
40318	1661	12	with	with	IN
40318	1661	13	organisms	organism	NNS
40318	1661	14	from	from	IN
40318	1661	15	the	the	DT
40318	1661	16	air	air	NN
40318	1661	17	and	and	CC
40318	1661	18	from	from	IN
40318	1661	19	the	the	DT
40318	1661	20	apparatus	apparatus	NN
40318	1661	21	.	.	.
40318	1662	1	These	these	DT
40318	1662	2	are	be	VBP
40318	1662	3	distributed	distribute	VBN
40318	1662	4	throughout	throughout	IN
40318	1662	5	the	the	DT
40318	1662	6	mass	mass	NN
40318	1662	7	.	.	.
40318	1663	1	Air	air	NN
40318	1663	2	is	be	VBZ
40318	1663	3	also	also	RB
40318	1663	4	worked	work	VBN
40318	1663	5	thoroughly	thoroughly	RB
40318	1663	6	into	into	IN
40318	1663	7	the	the	DT
40318	1663	8	curd	curd	NN
40318	1663	9	.	.	.
40318	1664	1	Such	such	PDT
40318	1664	2	a	a	DT
40318	1664	3	product	product	NN
40318	1664	4	spoils	spoil	VBZ
40318	1664	5	quickly	quickly	RB
40318	1664	6	.	.	.
40318	1665	1	Distributing	distribute	VBG
40318	1665	2	houses	house	NNS
40318	1665	3	find	find	VBP
40318	1665	4	the	the	DT
40318	1665	5	Neufchâtel	Neufchâtel	NNP
40318	1665	6	trade	trade	NN
40318	1665	7	uncertain	uncertain	JJ
40318	1665	8	in	in	IN
40318	1665	9	volume	volume	NN
40318	1665	10	from	from	IN
40318	1665	11	day	day	NN
40318	1665	12	to	to	IN
40318	1665	13	day	day	NN
40318	1665	14	,	,	,
40318	1665	15	hence	hence	RB
40318	1665	16	many	many	JJ
40318	1665	17	of	of	IN
40318	1665	18	them	-PRON-	PRP
40318	1665	19	store	store	VBP
40318	1665	20	the	the	DT
40318	1665	21	cheese	cheese	NN
40318	1665	22	in	in	IN
40318	1665	23	bulk	bulk	NN
40318	1665	24	and	and	CC
40318	1665	25	package	package	VB
40318	1665	26	only	only	RB
40318	1665	27	fast	fast	RB
40318	1665	28	enough	enough	RB
40318	1665	29	to	to	TO
40318	1665	30	fill	fill	VB
40318	1665	31	orders	order	NNS
40318	1665	32	.	.	.
40318	1666	1	This	this	DT
40318	1666	2	minimizes	minimize	VBZ
40318	1666	3	the	the	DT
40318	1666	4	loss	loss	NN
40318	1666	5	due	due	IN
40318	1666	6	to	to	IN
40318	1666	7	spoilage	spoilage	NN
40318	1666	8	.	.	.
40318	1667	1	Such	such	JJ
40318	1667	2	curd	curd	NN
40318	1667	3	may	may	MD
40318	1667	4	be	be	VB
40318	1667	5	packed	pack	VBN
40318	1667	6	into	into	IN
40318	1667	7	tubs	tub	NNS
40318	1667	8	and	and	CC
40318	1667	9	kept	keep	VBD
40318	1667	10	for	for	IN
40318	1667	11	considerable	considerable	JJ
40318	1667	12	time	time	NN
40318	1667	13	in	in	IN
40318	1667	14	cold	cold	JJ
40318	1667	15	storage	storage	NN
40318	1667	16	.	.	.
40318	1668	1	If	if	IN
40318	1668	2	molded	mold	VBN
40318	1668	3	for	for	IN
40318	1668	4	the	the	DT
40318	1668	5	retail	retail	JJ
40318	1668	6	trade	trade	NN
40318	1668	7	,	,	,
40318	1668	8	it	-PRON-	PRP
40318	1668	9	is	be	VBZ
40318	1668	10	more	more	RBR
40318	1668	11	quickly	quickly	RB
40318	1668	12	perishable	perishable	JJ
40318	1668	13	.	.	.
40318	1669	1	When	when	WRB
40318	1669	2	packed	pack	VBN
40318	1669	3	solidly	solidly	RB
40318	1669	4	in	in	IN
40318	1669	5	mass	mass	NNP
40318	1669	6	,	,	,
40318	1669	7	curd	curd	NNP
40318	1669	8	is	be	VBZ
40318	1669	9	largely	largely	RB
40318	1669	10	protected	protect	VBN
40318	1669	11	from	from	IN
40318	1669	12	spoilage	spoilage	NN
40318	1669	13	by	by	IN
40318	1669	14	the	the	DT
40318	1669	15	exclusion	exclusion	NN
40318	1669	16	of	of	IN
40318	1669	17	air	air	NN
40318	1669	18	and	and	CC
40318	1669	19	perhaps	perhaps	RB
40318	1669	20	the	the	DT
40318	1669	21	quick	quick	JJ
40318	1669	22	exhaustion	exhaustion	NN
40318	1669	23	of	of	IN
40318	1669	24	free	free	JJ
40318	1669	25	oxygen	oxygen	NN
40318	1669	26	through	through	IN
40318	1669	27	the	the	DT
40318	1669	28	respiration	respiration	NN
40318	1669	29	of	of	IN
40318	1669	30	the	the	DT
40318	1669	31	micro	micro	JJ
40318	1669	32	-	-	HYPH
40318	1669	33	organisms	organism	NNS
40318	1669	34	present	present	JJ
40318	1669	35	and	and	CC
40318	1669	36	by	by	IN
40318	1669	37	its	-PRON-	PRP$
40318	1669	38	acidity	acidity	NN
40318	1669	39	.	.	.
40318	1670	1	This	this	DT
40318	1670	2	must	must	MD
40318	1670	3	be	be	VB
40318	1670	4	supplemented	supplement	VBN
40318	1670	5	by	by	IN
40318	1670	6	low	low	JJ
40318	1670	7	temperature	temperature	NN
40318	1670	8	to	to	TO
40318	1670	9	reduce	reduce	VB
40318	1670	10	the	the	DT
40318	1670	11	loss	loss	NN
40318	1670	12	to	to	IN
40318	1670	13	a	a	DT
40318	1670	14	minimum	minimum	NN
40318	1670	15	.	.	.
40318	1671	1	Even	even	RB
40318	1671	2	when	when	WRB
40318	1671	3	spoilage	spoilage	NN
40318	1671	4	begins	begin	VBZ
40318	1671	5	,	,	,
40318	1671	6	it	-PRON-	PRP
40318	1671	7	is	be	VBZ
40318	1671	8	easily	easily	RB
40318	1671	9	confined	confine	VBN
40318	1671	10	to	to	IN
40318	1671	11	the	the	DT
40318	1671	12	slight	slight	JJ
40318	1671	13	growth	growth	NN
40318	1671	14	of	of	IN
40318	1671	15	_	_	NNP
40318	1671	16	Oidium	Oidium	NNP
40318	1671	17	lactis	lactis	JJ
40318	1671	18	_	_	NNP
40318	1671	19	or	or	CC
40318	1671	20	green	green	JJ
40318	1671	21	mold	mold	NN
40318	1671	22	and	and	CC
40318	1671	23	bacteria	bacteria	NNS
40318	1671	24	on	on	IN
40318	1671	25	exposed	expose	VBN
40318	1671	26	areas	area	NNS
40318	1671	27	.	.	.
40318	1672	1	These	these	DT
40318	1672	2	can	can	MD
40318	1672	3	be	be	VB
40318	1672	4	removed	remove	VBN
40318	1672	5	with	with	IN
40318	1672	6	minimum	minimum	JJ
40318	1672	7	loss	loss	NN
40318	1672	8	and	and	CC
40318	1672	9	damage	damage	NN
40318	1672	10	to	to	IN
40318	1672	11	the	the	DT
40318	1672	12	mass	mass	NN
40318	1672	13	.	.	.
40318	1673	1	On	on	IN
40318	1673	2	the	the	DT
40318	1673	3	other	other	JJ
40318	1673	4	hand	hand	NN
40318	1673	5	,	,	,
40318	1673	6	such	such	JJ
40318	1673	7	curd	curd	NN
40318	1673	8	molded	mold	VBD
40318	1673	9	into	into	IN
40318	1673	10	the	the	DT
40318	1673	11	commercial	commercial	JJ
40318	1673	12	package	package	NN
40318	1673	13	of	of	IN
40318	1673	14	3	3	CD
40318	1673	15	to	to	IN
40318	1673	16	6	6	CD
40318	1673	17	ounces	ounce	NNS
40318	1673	18	and	and	CC
40318	1673	19	wrapped	wrap	VBN
40318	1673	20	in	in	IN
40318	1673	21	paper	paper	NN
40318	1673	22	,	,	,
40318	1673	23	with	with	IN
40318	1673	24	tin	tin	NN
40318	1673	25	-	-	HYPH
40318	1673	26	foil	foil	NN
40318	1673	27	or	or	CC
40318	1673	28	carton	carton	NN
40318	1673	29	for	for	IN
40318	1673	30	protection	protection	NN
40318	1673	31	,	,	,
40318	1673	32	still	still	RB
40318	1673	33	presents	present	VBZ
40318	1673	34	enormously	enormously	RB
40318	1673	35	increased	increase	VBN
40318	1673	36	surface	surface	NN
40318	1673	37	for	for	IN
40318	1673	38	the	the	DT
40318	1673	39	growth	growth	NN
40318	1673	40	of	of	IN
40318	1673	41	aerobic	aerobic	JJ
40318	1673	42	forms	form	NNS
40318	1673	43	--	--	:
40318	1673	44	especially	especially	RB
40318	1673	45	_	_	NNP
40318	1673	46	Oidium	Oidium	NNP
40318	1673	47	lactis	lactis	JJ
40318	1673	48	_	_	NNP
40318	1673	49	,	,	,
40318	1673	50	green	green	JJ
40318	1673	51	mold	mold	NN
40318	1673	52	(	(	-LRB-
40318	1673	53	Roquefort	Roquefort	NNP
40318	1673	54	mold	mold	NN
40318	1673	55	is	be	VBZ
40318	1673	56	the	the	DT
40318	1673	57	usual	usual	JJ
40318	1673	58	green	green	JJ
40318	1673	59	species	specie	NNS
40318	1673	60	)	)	-RRB-
40318	1673	61	and	and	CC
40318	1673	62	accompanying	accompany	VBG
40318	1673	63	bacteria	bacteria	NNS
40318	1673	64	.	.	.
40318	1674	1	Curd	curd	NN
40318	1674	2	in	in	IN
40318	1674	3	tubs	tub	NNS
40318	1674	4	may	may	MD
40318	1674	5	be	be	VB
40318	1674	6	kept	keep	VBN
40318	1674	7	some	some	DT
40318	1674	8	days	day	NNS
40318	1674	9	;	;	:
40318	1674	10	in	in	IN
40318	1674	11	commercial	commercial	JJ
40318	1674	12	packages	package	NNS
40318	1674	13	lowering	lower	VBG
40318	1674	14	of	of	IN
40318	1674	15	quality	quality	NN
40318	1674	16	(	(	-LRB-
40318	1674	17	flavor	flavor	NN
40318	1674	18	)	)	-RRB-
40318	1674	19	begins	begin	VBZ
40318	1674	20	almost	almost	RB
40318	1674	21	at	at	IN
40318	1674	22	once	once	RB
40318	1674	23	.	.	.
40318	1675	1	+130	+130	NNP
40318	1675	2	.	.	.
40318	1676	1	Molding.+--When	molding.+--when	VB
40318	1676	2	the	the	DT
40318	1676	3	standard	standard	JJ
40318	1676	4	molding	molding	NN
40318	1676	5	machine	machine	NN
40318	1676	6	(	(	-LRB-
40318	1676	7	Fig	fig	NN
40318	1676	8	.	.	.
40318	1677	1	17	17	CD
40318	1677	2	)	)	-RRB-
40318	1677	3	is	be	VBZ
40318	1677	4	provided	provide	VBN
40318	1677	5	,	,	,
40318	1677	6	curd	curd	NNP
40318	1677	7	is	be	VBZ
40318	1677	8	brought	bring	VBN
40318	1677	9	directly	directly	RB
40318	1677	10	from	from	IN
40318	1677	11	the	the	DT
40318	1677	12	refrigerator	refrigerator	NN
40318	1677	13	to	to	IN
40318	1677	14	the	the	DT
40318	1677	15	machine	machine	NN
40318	1677	16	.	.	.
40318	1678	1	If	if	IN
40318	1678	2	permitted	permit	VBN
40318	1678	3	to	to	TO
40318	1678	4	become	become	VB
40318	1678	5	warm	warm	JJ
40318	1678	6	,	,	,
40318	1678	7	the	the	DT
40318	1678	8	mass	mass	NN
40318	1678	9	becomes	become	VBZ
40318	1678	10	sticky	sticky	JJ
40318	1678	11	;	;	:
40318	1678	12	when	when	WRB
40318	1678	13	cold	cold	JJ
40318	1678	14	it	-PRON-	PRP
40318	1678	15	is	be	VBZ
40318	1678	16	more	more	RBR
40318	1678	17	readily	readily	RB
40318	1678	18	handled	handle	VBN
40318	1678	19	.	.	.
40318	1679	1	The	the	DT
40318	1679	2	machine	machine	NN
40318	1679	3	is	be	VBZ
40318	1679	4	fitted	fit	VBN
40318	1679	5	with	with	IN
40318	1679	6	the	the	DT
40318	1679	7	special	special	JJ
40318	1679	8	delivery	delivery	NN
40318	1679	9	tube	tube	NN
40318	1679	10	for	for	IN
40318	1679	11	the	the	DT
40318	1679	12	variety	variety	NN
40318	1679	13	to	to	TO
40318	1679	14	be	be	VB
40318	1679	15	handled	handle	VBN
40318	1679	16	,	,	,
40318	1679	17	cylindrical	cylindrical	JJ
40318	1679	18	for	for	IN
40318	1679	19	Neufchâtel	Neufchâtel	NNP
40318	1679	20	in	in	IN
40318	1679	21	its	-PRON-	PRP$
40318	1679	22	various	various	JJ
40318	1679	23	forms	form	NNS
40318	1679	24	,	,	,
40318	1679	25	rectangular	rectangular	JJ
40318	1679	26	in	in	IN
40318	1679	27	section	section	NN
40318	1679	28	for	for	IN
40318	1679	29	cream	cream	NN
40318	1679	30	.	.	.
40318	1680	1	Enough	enough	JJ
40318	1680	2	workers	worker	NNS
40318	1680	3	should	should	MD
40318	1680	4	be	be	VB
40318	1680	5	provided	provide	VBN
40318	1680	6	to	to	TO
40318	1680	7	wrap	wrap	VB
40318	1680	8	and	and	CC
40318	1680	9	label	label	VB
40318	1680	10	the	the	DT
40318	1680	11	cheese	cheese	NN
40318	1680	12	without	without	IN
40318	1680	13	leaving	leave	VBG
40318	1680	14	it	-PRON-	PRP
40318	1680	15	exposed	expose	VBN
40318	1680	16	to	to	IN
40318	1680	17	contamination	contamination	NN
40318	1680	18	or	or	CC
40318	1680	19	heat	heat	NN
40318	1680	20	.	.	.
40318	1681	1	Parchment	Parchment	NNP
40318	1681	2	paper	paper	NN
40318	1681	3	and	and	CC
40318	1681	4	tin	tin	NN
40318	1681	5	-	-	HYPH
40318	1681	6	foil	foil	NN
40318	1681	7	cut	cut	VBD
40318	1681	8	the	the	DT
40318	1681	9	proper	proper	JJ
40318	1681	10	size	size	NN
40318	1681	11	for	for	IN
40318	1681	12	each	each	DT
40318	1681	13	variety	variety	NN
40318	1681	14	and	and	CC
40318	1681	15	bearing	bear	VBG
40318	1681	16	printed	print	VBN
40318	1681	17	labels	label	NNS
40318	1681	18	are	be	VBP
40318	1681	19	readily	readily	RB
40318	1681	20	obtainable	obtainable	JJ
40318	1681	21	.	.	.
40318	1682	1	Each	each	DT
40318	1682	2	cheese	cheese	NN
40318	1682	3	should	should	MD
40318	1682	4	be	be	VB
40318	1682	5	wrapped	wrap	VBN
40318	1682	6	with	with	IN
40318	1682	7	paper	paper	NN
40318	1682	8	and	and	CC
40318	1682	9	tin	tin	NN
40318	1682	10	-	-	HYPH
40318	1682	11	foil	foil	NN
40318	1682	12	and	and	CC
40318	1682	13	put	put	VBD
40318	1682	14	directly	directly	RB
40318	1682	15	into	into	IN
40318	1682	16	a	a	DT
40318	1682	17	flat	flat	JJ
40318	1682	18	box	box	NN
40318	1682	19	which	which	WDT
40318	1682	20	holds	hold	VBZ
40318	1682	21	a	a	DT
40318	1682	22	standard	standard	JJ
40318	1682	23	number	number	NN
40318	1682	24	(	(	-LRB-
40318	1682	25	usually	usually	RB
40318	1682	26	12	12	CD
40318	1682	27	or	or	CC
40318	1682	28	24	24	CD
40318	1682	29	)	)	-RRB-
40318	1682	30	of	of	IN
40318	1682	31	the	the	DT
40318	1682	32	special	special	JJ
40318	1682	33	product	product	NN
40318	1682	34	.	.	.
40318	1683	1	[	[	-LRB-
40318	1683	2	Illustration	illustration	NN
40318	1683	3	:	:	:
40318	1683	4	FIG	FIG	NNP
40318	1683	5	.	.	.
40318	1684	1	17.--Molding	17.--molding	CD
40318	1684	2	Neufchâtel	Neufchâtel	NNP
40318	1684	3	.	.	.
40318	1684	4	]	]	-RRB-
40318	1685	1	In	in	IN
40318	1685	2	working	work	VBG
40318	1685	3	with	with	IN
40318	1685	4	the	the	DT
40318	1685	5	hand	hand	NN
40318	1685	6	molding	molding	NN
40318	1685	7	tube	tube	NN
40318	1685	8	(	(	-LRB-
40318	1685	9	Fig	fig	NN
40318	1685	10	.	.	.
40318	1686	1	15	15	LS
40318	1686	2	)	)	-RRB-
40318	1686	3	the	the	DT
40318	1686	4	same	same	JJ
40318	1686	5	care	care	NN
40318	1686	6	is	be	VBZ
40318	1686	7	required	require	VBN
40318	1686	8	.	.	.
40318	1687	1	Chilled	chill	VBN
40318	1687	2	curd	curd	NN
40318	1687	3	is	be	VBZ
40318	1687	4	forced	force	VBN
40318	1687	5	into	into	IN
40318	1687	6	a	a	DT
40318	1687	7	firm	firm	JJ
40318	1687	8	smooth	smooth	JJ
40318	1687	9	mass	mass	NN
40318	1687	10	with	with	IN
40318	1687	11	the	the	DT
40318	1687	12	plunger	plunger	NN
40318	1687	13	.	.	.
40318	1688	1	It	-PRON-	PRP
40318	1688	2	is	be	VBZ
40318	1688	3	removed	remove	VBN
40318	1688	4	and	and	CC
40318	1688	5	wrapped	wrap	VBN
40318	1688	6	when	when	WRB
40318	1688	7	it	-PRON-	PRP
40318	1688	8	reaches	reach	VBZ
40318	1688	9	the	the	DT
40318	1688	10	regular	regular	JJ
40318	1688	11	size	size	NN
40318	1688	12	of	of	IN
40318	1688	13	the	the	DT
40318	1688	14	variety	variety	NN
40318	1688	15	.	.	.
40318	1689	1	All	all	DT
40318	1689	2	forms	form	NNS
40318	1689	3	when	when	WRB
40318	1689	4	molded	mold	VBN
40318	1689	5	go	go	VB
40318	1689	6	directly	directly	RB
40318	1689	7	into	into	IN
40318	1689	8	the	the	DT
40318	1689	9	boxes	box	NNS
40318	1689	10	and	and	CC
40318	1689	11	then	then	RB
40318	1689	12	back	back	RB
40318	1689	13	to	to	IN
40318	1689	14	the	the	DT
40318	1689	15	refrigerators	refrigerator	NNS
40318	1689	16	until	until	IN
40318	1689	17	demanded	demand	VBN
40318	1689	18	for	for	IN
40318	1689	19	actual	actual	JJ
40318	1689	20	use	use	NN
40318	1689	21	.	.	.
40318	1690	1	The	the	DT
40318	1690	2	details	detail	NNS
40318	1690	3	of	of	IN
40318	1690	4	the	the	DT
40318	1690	5	process	process	NN
40318	1690	6	differ	differ	VBP
40318	1690	7	according	accord	VBG
40318	1690	8	to	to	IN
40318	1690	9	the	the	DT
40318	1690	10	form	form	NN
40318	1690	11	made	make	VBN
40318	1690	12	.	.	.
40318	1691	1	+131	+131	NNP
40318	1691	2	.	.	.
40318	1692	1	Skimmed	skim	VBN
40318	1692	2	-	-	HYPH
40318	1692	3	milk	milk	NN
40318	1692	4	Neufchâtel.+--Separator	Neufchâtel.+--Separator	NNP
40318	1692	5	skimmed	skimmed	NN
40318	1692	6	-	-	HYPH
40318	1692	7	milk	milk	NN
40318	1692	8	is	be	VBZ
40318	1692	9	frequently	frequently	RB
40318	1692	10	made	make	VBN
40318	1692	11	into	into	IN
40318	1692	12	curd	curd	NN
40318	1692	13	by	by	IN
40318	1692	14	the	the	DT
40318	1692	15	Neufchâtel	Neufchâtel	NNP
40318	1692	16	process	process	NN
40318	1692	17	.	.	.
40318	1693	1	The	the	DT
40318	1693	2	absence	absence	NN
40318	1693	3	of	of	IN
40318	1693	4	fat	fat	JJ
40318	1693	5	eliminates	eliminate	NNS
40318	1693	6	the	the	DT
40318	1693	7	largest	large	JJS
40318	1693	8	element	element	NN
40318	1693	9	of	of	IN
40318	1693	10	loss	loss	NN
40318	1693	11	in	in	IN
40318	1693	12	manufacture	manufacture	NN
40318	1693	13	.	.	.
40318	1694	1	Each	each	DT
40318	1694	2	stage	stage	NN
40318	1694	3	of	of	IN
40318	1694	4	the	the	DT
40318	1694	5	making	making	NN
40318	1694	6	process	process	NN
40318	1694	7	,	,	,
40318	1694	8	therefore	therefore	RB
40318	1694	9	,	,	,
40318	1694	10	may	may	MD
40318	1694	11	be	be	VB
40318	1694	12	shortened	shorten	VBN
40318	1694	13	.	.	.
40318	1695	1	The	the	DT
40318	1695	2	demand	demand	NN
40318	1695	3	that	that	IN
40318	1695	4	the	the	DT
40318	1695	5	curd	curd	NN
40318	1695	6	shall	shall	MD
40318	1695	7	be	be	VB
40318	1695	8	smooth	smooth	JJ
40318	1695	9	and	and	CC
40318	1695	10	buttery	buttery	NN
40318	1695	11	in	in	IN
40318	1695	12	texture	texture	NN
40318	1695	13	rather	rather	RB
40318	1695	14	than	than	IN
40318	1695	15	rough	rough	JJ
40318	1695	16	or	or	CC
40318	1695	17	gritty	gritty	JJ
40318	1695	18	requires	require	VBZ
40318	1695	19	the	the	DT
40318	1695	20	exercise	exercise	NN
40318	1695	21	of	of	IN
40318	1695	22	care	care	NN
40318	1695	23	in	in	IN
40318	1695	24	curdling	curdling	NN
40318	1695	25	of	of	IN
40318	1695	26	milk	milk	NN
40318	1695	27	.	.	.
40318	1696	1	The	the	DT
40318	1696	2	draining	drain	VBG
40318	1696	3	and	and	CC
40318	1696	4	pressing	pressing	NN
40318	1696	5	of	of	IN
40318	1696	6	the	the	DT
40318	1696	7	curd	curd	NN
40318	1696	8	may	may	MD
40318	1696	9	be	be	VB
40318	1696	10	accomplished	accomplish	VBN
40318	1696	11	much	much	RB
40318	1696	12	more	more	RBR
40318	1696	13	rapidly	rapidly	RB
40318	1696	14	than	than	IN
40318	1696	15	in	in	IN
40318	1696	16	the	the	DT
40318	1696	17	fatty	fatty	NN
40318	1696	18	cheeses	cheese	NNS
40318	1696	19	.	.	.
40318	1697	1	The	the	DT
40318	1697	2	final	final	JJ
40318	1697	3	product	product	NN
40318	1697	4	should	should	MD
40318	1697	5	differ	differ	VB
40318	1697	6	from	from	IN
40318	1697	7	cottage	cottage	NN
40318	1697	8	cheese	cheese	NN
40318	1697	9	in	in	IN
40318	1697	10	smoother	smoother	NN
40318	1697	11	texture	texture	NN
40318	1697	12	,	,	,
40318	1697	13	milder	milder	NN
40318	1697	14	acidity	acidity	NN
40318	1697	15	and	and	CC
40318	1697	16	,	,	,
40318	1697	17	as	as	IN
40318	1697	18	a	a	DT
40318	1697	19	rule	rule	NN
40318	1697	20	,	,	,
40318	1697	21	cleaner	clean	JJR
40318	1697	22	flavor	flavor	NN
40318	1697	23	.	.	.
40318	1698	1	In	in	IN
40318	1698	2	composition	composition	NN
40318	1698	3	,	,	,
40318	1698	4	the	the	DT
40318	1698	5	absence	absence	NN
40318	1698	6	of	of	IN
40318	1698	7	fat	fat	NN
40318	1698	8	must	must	MD
40318	1698	9	be	be	VB
40318	1698	10	largely	largely	RB
40318	1698	11	compensated	compensate	VBN
40318	1698	12	by	by	IN
40318	1698	13	leaving	leave	VBG
40318	1698	14	more	more	JJR
40318	1698	15	water	water	NN
40318	1698	16	in	in	IN
40318	1698	17	the	the	DT
40318	1698	18	cheese	cheese	NN
40318	1698	19	.	.	.
40318	1699	1	Such	such	PDT
40318	1699	2	a	a	DT
40318	1699	3	product	product	NN
40318	1699	4	reaches	reach	VBZ
40318	1699	5	the	the	DT
40318	1699	6	market	market	NN
40318	1699	7	with	with	IN
40318	1699	8	65	65	CD
40318	1699	9	to	to	TO
40318	1699	10	75	75	CD
40318	1699	11	per	per	NN
40318	1699	12	cent	cent	NN
40318	1699	13	of	of	IN
40318	1699	14	water	water	NN
40318	1699	15	and	and	CC
40318	1699	16	perhaps	perhaps	RB
40318	1699	17	1.25	1.25	CD
40318	1699	18	per	per	IN
40318	1699	19	cent	cent	NN
40318	1699	20	of	of	IN
40318	1699	21	salt	salt	NN
40318	1699	22	.	.	.
40318	1700	1	Casein	Casein	NNP
40318	1700	2	forms	form	VBZ
40318	1700	3	20	20	CD
40318	1700	4	to	to	TO
40318	1700	5	30	30	CD
40318	1700	6	per	per	NN
40318	1700	7	cent	cent	NN
40318	1700	8	of	of	IN
40318	1700	9	the	the	DT
40318	1700	10	mass	mass	NN
40318	1700	11	.	.	.
40318	1701	1	These	these	DT
40318	1701	2	cheeses	cheese	NNS
40318	1701	3	are	be	VBP
40318	1701	4	very	very	RB
40318	1701	5	perishable	perishable	JJ
40318	1701	6	on	on	IN
40318	1701	7	account	account	NN
40318	1701	8	of	of	IN
40318	1701	9	their	-PRON-	PRP$
40318	1701	10	high	high	JJ
40318	1701	11	water	water	NN
40318	1701	12	-	-	HYPH
40318	1701	13	content	content	NN
40318	1701	14	.	.	.
40318	1702	1	The	the	DT
40318	1702	2	destructive	destructive	JJ
40318	1702	3	effect	effect	NN
40318	1702	4	of	of	IN
40318	1702	5	microorganisms	microorganism	NNS
40318	1702	6	both	both	CC
40318	1702	7	in	in	IN
40318	1702	8	the	the	DT
40318	1702	9	interior	interior	NN
40318	1702	10	of	of	IN
40318	1702	11	the	the	DT
40318	1702	12	cheese	cheese	NN
40318	1702	13	and	and	CC
40318	1702	14	upon	upon	IN
40318	1702	15	its	-PRON-	PRP$
40318	1702	16	surface	surface	NN
40318	1702	17	is	be	VBZ
40318	1702	18	rapid	rapid	JJ
40318	1702	19	.	.	.
40318	1703	1	Cheeses	cheese	NNS
40318	1703	2	of	of	IN
40318	1703	3	this	this	DT
40318	1703	4	description	description	NN
40318	1703	5	may	may	MD
40318	1703	6	be	be	VB
40318	1703	7	found	find	VBN
40318	1703	8	in	in	IN
40318	1703	9	the	the	DT
40318	1703	10	trade	trade	NN
40318	1703	11	as	as	IN
40318	1703	12	cottage	cottage	NN
40318	1703	13	cheese	cheese	NN
40318	1703	14	,	,	,
40318	1703	15	Neufchâtel	Neufchâtel	NNP
40318	1703	16	style	style	NN
40318	1703	17	,	,	,
40318	1703	18	and	and	CC
40318	1703	19	as	as	IN
40318	1703	20	Neufchâtel	Neufchâtel	NNP
40318	1703	21	made	make	VBD
40318	1703	22	from	from	IN
40318	1703	23	skimmed	skimmed	NN
40318	1703	24	-	-	HYPH
40318	1703	25	milk	milk	NN
40318	1703	26	;	;	,
40318	1703	27	skimmed	skimmed	NN
40318	1703	28	-	-	HYPH
40318	1703	29	milk	milk	NN
40318	1703	30	Neufchâtel	Neufchâtel	NNP
40318	1703	31	would	would	MD
40318	1703	32	be	be	VB
40318	1703	33	a	a	DT
40318	1703	34	strictly	strictly	RB
40318	1703	35	proper	proper	JJ
40318	1703	36	labeling	labeling	NN
40318	1703	37	.	.	.
40318	1704	1	+132	+132	NN
40318	1704	2	.	.	.
40318	1705	1	Baker	Baker	NNP
40318	1705	2	's	's	POS
40318	1705	3	cheese.+--There	cheese.+--There	.
40318	1705	4	is	be	VBZ
40318	1705	5	considerable	considerable	JJ
40318	1705	6	market	market	NN
40318	1705	7	for	for	IN
40318	1705	8	skimmed	skim	VBN
40318	1705	9	-	-	HYPH
40318	1705	10	milk	milk	NN
40318	1705	11	curd	curd	NN
40318	1705	12	as	as	IN
40318	1705	13	Baker	Baker	NNP
40318	1705	14	's	's	POS
40318	1705	15	cheese	cheese	NN
40318	1705	16	.	.	.
40318	1706	1	This	this	DT
40318	1706	2	product	product	NN
40318	1706	3	is	be	VBZ
40318	1706	4	essentially	essentially	RB
40318	1706	5	skimmed	skim	VBN
40318	1706	6	-	-	HYPH
40318	1706	7	milk	milk	NN
40318	1706	8	Neufchâtel	Neufchâtel	NNP
40318	1706	9	curd	curd	NN
40318	1706	10	,	,	,
40318	1706	11	partially	partially	RB
40318	1706	12	drained	drain	VBD
40318	1706	13	and	and	CC
40318	1706	14	sold	sell	VBN
40318	1706	15	in	in	IN
40318	1706	16	bulk	bulk	NN
40318	1706	17	.	.	.
40318	1707	1	When	when	WRB
40318	1707	2	the	the	DT
40318	1707	3	bakery	bakery	NN
40318	1707	4	is	be	VBZ
40318	1707	5	near	near	JJ
40318	1707	6	by	by	RB
40318	1707	7	,	,	,
40318	1707	8	the	the	DT
40318	1707	9	curd	curd	NN
40318	1707	10	is	be	VBZ
40318	1707	11	frequently	frequently	RB
40318	1707	12	shoveled	shovel	VBN
40318	1707	13	into	into	IN
40318	1707	14	milk	milk	NN
40318	1707	15	-	-	HYPH
40318	1707	16	cans	can	NNS
40318	1707	17	in	in	IN
40318	1707	18	very	very	RB
40318	1707	19	wet	wet	JJ
40318	1707	20	condition	condition	NN
40318	1707	21	and	and	CC
40318	1707	22	sent	send	VBD
40318	1707	23	directly	directly	RB
40318	1707	24	from	from	IN
40318	1707	25	the	the	DT
40318	1707	26	factory	factory	NN
40318	1707	27	to	to	IN
40318	1707	28	the	the	DT
40318	1707	29	bakery	bakery	NN
40318	1707	30	.	.	.
40318	1708	1	If	if	IN
40318	1708	2	the	the	DT
40318	1708	3	distance	distance	NN
40318	1708	4	is	be	VBZ
40318	1708	5	such	such	JJ
40318	1708	6	as	as	IN
40318	1708	7	to	to	TO
40318	1708	8	require	require	VB
40318	1708	9	considerable	considerable	JJ
40318	1708	10	time	time	NN
40318	1708	11	for	for	IN
40318	1708	12	transportation	transportation	NN
40318	1708	13	,	,	,
40318	1708	14	the	the	DT
40318	1708	15	same	same	JJ
40318	1708	16	care	care	NN
40318	1708	17	is	be	VBZ
40318	1708	18	frequently	frequently	RB
40318	1708	19	given	give	VBN
40318	1708	20	as	as	IN
40318	1708	21	for	for	IN
40318	1708	22	Neufchâtel	Neufchâtel	NNP
40318	1708	23	curd	curd	NN
40318	1708	24	packed	pack	VBN
40318	1708	25	in	in	IN
40318	1708	26	bulk	bulk	NN
40318	1708	27	for	for	IN
40318	1708	28	storage	storage	NN
40318	1708	29	and	and	CC
40318	1708	30	transportation	transportation	NN
40318	1708	31	.	.	.
40318	1709	1	Great	great	JJ
40318	1709	2	variations	variation	NNS
40318	1709	3	in	in	IN
40318	1709	4	practice	practice	NN
40318	1709	5	are	be	VBP
40318	1709	6	found	find	VBN
40318	1709	7	among	among	IN
40318	1709	8	the	the	DT
40318	1709	9	makers	maker	NNS
40318	1709	10	of	of	IN
40318	1709	11	this	this	DT
40318	1709	12	type	type	NN
40318	1709	13	of	of	IN
40318	1709	14	product	product	NN
40318	1709	15	.	.	.
40318	1710	1	In	in	IN
40318	1710	2	some	some	DT
40318	1710	3	cases	case	NNS
40318	1710	4	low	low	JJ
40318	1710	5	grade	grade	NN
40318	1710	6	skimmed	skim	VBN
40318	1710	7	-	-	HYPH
40318	1710	8	milk	milk	NN
40318	1710	9	is	be	VBZ
40318	1710	10	handled	handle	VBN
40318	1710	11	on	on	IN
40318	1710	12	a	a	DT
40318	1710	13	large	large	JJ
40318	1710	14	scale	scale	NN
40318	1710	15	.	.	.
40318	1711	1	Curdling	Curdling	NNP
40318	1711	2	is	be	VBZ
40318	1711	3	done	do	VBN
40318	1711	4	quickly	quickly	RB
40318	1711	5	and	and	CC
40318	1711	6	little	little	JJ
40318	1711	7	care	care	NN
40318	1711	8	is	be	VBZ
40318	1711	9	given	give	VBN
40318	1711	10	to	to	IN
40318	1711	11	the	the	DT
40318	1711	12	details	detail	NNS
40318	1711	13	of	of	IN
40318	1711	14	flavor	flavor	NN
40318	1711	15	and	and	CC
40318	1711	16	texture	texture	NN
40318	1711	17	in	in	IN
40318	1711	18	the	the	DT
40318	1711	19	curd	curd	NN
40318	1711	20	.	.	.
40318	1712	1	Working	work	VBG
40318	1712	2	in	in	IN
40318	1712	3	this	this	DT
40318	1712	4	manner	manner	NN
40318	1712	5	,	,	,
40318	1712	6	two	two	CD
40318	1712	7	men	man	NNS
40318	1712	8	are	be	VBP
40318	1712	9	able	able	JJ
40318	1712	10	to	to	TO
40318	1712	11	make	make	VB
40318	1712	12	a	a	DT
40318	1712	13	ton	ton	NN
40318	1712	14	of	of	IN
40318	1712	15	such	such	JJ
40318	1712	16	curd	curd	NN
40318	1712	17	,	,	,
40318	1712	18	and	and	CC
40318	1712	19	ship	ship	VB
40318	1712	20	it	-PRON-	PRP
40318	1712	21	out	out	RP
40318	1712	22	in	in	IN
40318	1712	23	milk	milk	NN
40318	1712	24	-	-	HYPH
40318	1712	25	cans	can	NNS
40318	1712	26	each	each	DT
40318	1712	27	day	day	NN
40318	1712	28	.	.	.
40318	1713	1	The	the	DT
40318	1713	2	resulting	result	VBG
40318	1713	3	product	product	NN
40318	1713	4	,	,	,
40318	1713	5	although	although	IN
40318	1713	6	very	very	RB
40318	1713	7	deficient	deficient	JJ
40318	1713	8	in	in	IN
40318	1713	9	flavor	flavor	NN
40318	1713	10	and	and	CC
40318	1713	11	texture	texture	NN
40318	1713	12	,	,	,
40318	1713	13	goes	go	VBZ
40318	1713	14	into	into	IN
40318	1713	15	manufactured	manufacture	VBN
40318	1713	16	specialties	specialty	NNS
40318	1713	17	which	which	WDT
40318	1713	18	conceal	conceal	VBP
40318	1713	19	its	-PRON-	PRP$
40318	1713	20	deficiencies	deficiency	NNS
40318	1713	21	if	if	IN
40318	1713	22	considered	consider	VBN
40318	1713	23	as	as	IN
40318	1713	24	cheese	cheese	NN
40318	1713	25	.	.	.
40318	1714	1	+133	+133	NNP
40318	1714	2	.	.	.
40318	1715	1	Domestic	domestic	JJ
40318	1715	2	Neufchâtel.+--The	neufchâtel.+--the	JJ
40318	1715	3	name	name	NN
40318	1715	4	Neufchâtel	Neufchâtel	NNP
40318	1715	5	,	,	,
40318	1715	6	unless	unless	IN
40318	1715	7	limited	limit	VBN
40318	1715	8	clearly	clearly	RB
40318	1715	9	by	by	IN
40318	1715	10	the	the	DT
40318	1715	11	label	label	NN
40318	1715	12	,	,	,
40318	1715	13	should	should	MD
40318	1715	14	designate	designate	VB
40318	1715	15	a	a	DT
40318	1715	16	cheese	cheese	NN
40318	1715	17	made	make	VBN
40318	1715	18	from	from	IN
40318	1715	19	fresh	fresh	JJ
40318	1715	20	whole	whole	JJ
40318	1715	21	milk	milk	NN
40318	1715	22	.	.	.
40318	1716	1	Cheeses	cheese	NNS
40318	1716	2	of	of	IN
40318	1716	3	this	this	DT
40318	1716	4	group	group	NN
40318	1716	5	are	be	VBP
40318	1716	6	produced	produce	VBN
40318	1716	7	in	in	IN
40318	1716	8	a	a	DT
40318	1716	9	small	small	JJ
40318	1716	10	number	number	NN
40318	1716	11	of	of	IN
40318	1716	12	well	well	RB
40318	1716	13	-	-	HYPH
40318	1716	14	equipped	equip	VBN
40318	1716	15	factories	factory	NNS
40318	1716	16	scattered	scatter	VBN
40318	1716	17	widely	widely	RB
40318	1716	18	through	through	IN
40318	1716	19	the	the	DT
40318	1716	20	dairy	dairy	NN
40318	1716	21	states	state	NNS
40318	1716	22	of	of	IN
40318	1716	23	the	the	DT
40318	1716	24	North	North	NNP
40318	1716	25	and	and	CC
40318	1716	26	Northeast	Northeast	NNP
40318	1716	27	.	.	.
40318	1717	1	Every	every	DT
40318	1717	2	factory	factory	NN
40318	1717	3	uses	use	VBZ
40318	1717	4	one	one	CD
40318	1717	5	or	or	CC
40318	1717	6	more	more	JJR
40318	1717	7	trade	trade	NN
40318	1717	8	names	name	NNS
40318	1717	9	for	for	IN
40318	1717	10	its	-PRON-	PRP$
40318	1717	11	product	product	NN
40318	1717	12	.	.	.
40318	1718	1	The	the	DT
40318	1718	2	same	same	JJ
40318	1718	3	product	product	NN
40318	1718	4	is	be	VBZ
40318	1718	5	frequently	frequently	RB
40318	1718	6	relabeled	relabele	VBN
40318	1718	7	by	by	IN
40318	1718	8	the	the	DT
40318	1718	9	distributor	distributor	NN
40318	1718	10	who	who	WP
40318	1718	11	uses	use	VBZ
40318	1718	12	his	-PRON-	PRP$
40318	1718	13	own	own	JJ
40318	1718	14	trade	trade	NN
40318	1718	15	name	name	NN
40318	1718	16	instead	instead	RB
40318	1718	17	of	of	IN
40318	1718	18	that	that	DT
40318	1718	19	of	of	IN
40318	1718	20	the	the	DT
40318	1718	21	maker	maker	NN
40318	1718	22	.	.	.
40318	1719	1	The	the	DT
40318	1719	2	usual	usual	JJ
40318	1719	3	form	form	NN
40318	1719	4	of	of	IN
40318	1719	5	package	package	NN
40318	1719	6	is	be	VBZ
40318	1719	7	cylindrical	cylindrical	JJ
40318	1719	8	,	,	,
40318	1719	9	about	about	RB
40318	1719	10	1¾	1¾	CD
40318	1719	11	inches	inch	NNS
40318	1719	12	in	in	IN
40318	1719	13	diameter	diameter	NN
40318	1719	14	and	and	CC
40318	1719	15	2½	2½	CD
40318	1719	16	inches	inch	NNS
40318	1719	17	long	long	JJ
40318	1719	18	,	,	,
40318	1719	19	or	or	CC
40318	1719	20	sometimes	sometimes	RB
40318	1719	21	rectangular	rectangular	JJ
40318	1719	22	2½	2½	CD
40318	1719	23	by	by	IN
40318	1719	24	1½	1½	CD
40318	1719	25	by	by	IN
40318	1719	26	1½	1½	CD
40318	1719	27	inches	inch	NNS
40318	1719	28	.	.	.
40318	1720	1	The	the	DT
40318	1720	2	cheese	cheese	NN
40318	1720	3	is	be	VBZ
40318	1720	4	protected	protect	VBN
40318	1720	5	by	by	IN
40318	1720	6	wrapping	wrap	VBG
40318	1720	7	in	in	IN
40318	1720	8	parchment	parchment	NN
40318	1720	9	paper	paper	NN
40318	1720	10	closely	closely	RB
40318	1720	11	surrounded	surround	VBN
40318	1720	12	by	by	IN
40318	1720	13	tin	tin	NN
40318	1720	14	-	-	HYPH
40318	1720	15	foil	foil	NN
40318	1720	16	.	.	.
40318	1721	1	These	these	DT
40318	1721	2	packages	package	NNS
40318	1721	3	vary	vary	VBP
40318	1721	4	from	from	IN
40318	1721	5	2½	2½	CD
40318	1721	6	to	to	IN
40318	1721	7	4	4	CD
40318	1721	8	ounces	ounce	NNS
40318	1721	9	.	.	.
40318	1722	1	In	in	IN
40318	1722	2	some	some	DT
40318	1722	3	cases	case	NNS
40318	1722	4	screw	screw	VBP
40318	1722	5	-	-	HYPH
40318	1722	6	topped	top	VBN
40318	1722	7	glass	glass	NN
40318	1722	8	jars	jar	NNS
40318	1722	9	are	be	VBP
40318	1722	10	substituted	substitute	VBN
40318	1722	11	for	for	IN
40318	1722	12	the	the	DT
40318	1722	13	tin	tin	JJ
40318	1722	14	-	-	HYPH
40318	1722	15	foil	foil	NN
40318	1722	16	package	package	NN
40318	1722	17	.	.	.
40318	1723	1	They	-PRON-	PRP
40318	1723	2	are	be	VBP
40318	1723	3	objectionable	objectionable	JJ
40318	1723	4	,	,	,
40318	1723	5	first	first	RB
40318	1723	6	,	,	,
40318	1723	7	because	because	IN
40318	1723	8	of	of	IN
40318	1723	9	cost	cost	NN
40318	1723	10	and	and	CC
40318	1723	11	,	,	,
40318	1723	12	second	second	RB
40318	1723	13	,	,	,
40318	1723	14	because	because	IN
40318	1723	15	they	-PRON-	PRP
40318	1723	16	are	be	VBP
40318	1723	17	so	so	RB
40318	1723	18	commonly	commonly	RB
40318	1723	19	associated	associate	VBN
40318	1723	20	with	with	IN
40318	1723	21	less	less	JJR
40318	1723	22	perishable	perishable	JJ
40318	1723	23	products	product	NNS
40318	1723	24	as	as	IN
40318	1723	25	to	to	TO
40318	1723	26	mislead	mislead	VB
40318	1723	27	either	either	CC
40318	1723	28	dealer	dealer	NN
40318	1723	29	or	or	CC
40318	1723	30	consumer	consumer	NN
40318	1723	31	into	into	IN
40318	1723	32	holding	hold	VBG
40318	1723	33	the	the	DT
40318	1723	34	product	product	NN
40318	1723	35	for	for	IN
40318	1723	36	too	too	RB
40318	1723	37	long	long	RB
40318	1723	38	a	a	DT
40318	1723	39	time	time	NN
40318	1723	40	.	.	.
40318	1724	1	The	the	DT
40318	1724	2	paper	paper	NN
40318	1724	3	or	or	CC
40318	1724	4	tin	tin	NN
40318	1724	5	-	-	HYPH
40318	1724	6	foil	foil	NN
40318	1724	7	package	package	NN
40318	1724	8	can	can	MD
40318	1724	9	be	be	VB
40318	1724	10	kept	keep	VBN
40318	1724	11	only	only	RB
40318	1724	12	at	at	IN
40318	1724	13	refrigerator	refrigerator	NN
40318	1724	14	temperature	temperature	NN
40318	1724	15	,	,	,
40318	1724	16	hence	hence	RB
40318	1724	17	automatically	automatically	RB
40318	1724	18	keeps	keep	VBZ
40318	1724	19	its	-PRON-	PRP$
40318	1724	20	possessor	possessor	NN
40318	1724	21	reminded	remind	VBD
40318	1724	22	of	of	IN
40318	1724	23	the	the	DT
40318	1724	24	perishable	perishable	JJ
40318	1724	25	nature	nature	NN
40318	1724	26	of	of	IN
40318	1724	27	its	-PRON-	PRP$
40318	1724	28	contents	content	NNS
40318	1724	29	.	.	.
40318	1725	1	Neufchâtel	Neufchâtel	NNP
40318	1725	2	of	of	IN
40318	1725	3	the	the	DT
40318	1725	4	best	good	JJS
40318	1725	5	quality	quality	NN
40318	1725	6	made	make	VBN
40318	1725	7	from	from	IN
40318	1725	8	whole	whole	JJ
40318	1725	9	milk	milk	NN
40318	1725	10	testing	test	VBG
40318	1725	11	about	about	RB
40318	1725	12	4	4	CD
40318	1725	13	per	per	NN
40318	1725	14	cent	cent	NN
40318	1725	15	fat	fat	NN
40318	1725	16	may	may	MD
40318	1725	17	be	be	VB
40318	1725	18	expected	expect	VBN
40318	1725	19	to	to	TO
40318	1725	20	fall	fall	VB
40318	1725	21	within	within	IN
40318	1725	22	the	the	DT
40318	1725	23	following	follow	VBG
40318	1725	24	limits;[40	limits;[40	NNP
40318	1725	25	]	]	-RRB-
40318	1725	26	many	many	JJ
40318	1725	27	grades	grade	NNS
40318	1725	28	contain	contain	VBP
40318	1725	29	more	more	JJR
40318	1725	30	water	water	NN
40318	1725	31	than	than	IN
40318	1725	32	this	this	DT
40318	1725	33	at	at	IN
40318	1725	34	the	the	DT
40318	1725	35	expense	expense	NN
40318	1725	36	of	of	IN
40318	1725	37	flavor	flavor	NN
40318	1725	38	and	and	CC
40318	1725	39	keeping	keep	VBG
40318	1725	40	quality	quality	NN
40318	1725	41	:	:	:
40318	1725	42	Water	water	NN
40318	1725	43	50	50	CD
40318	1725	44	-	-	SYM
40318	1725	45	55	55	CD
40318	1725	46	per	per	IN
40318	1725	47	cent	cent	NN
40318	1725	48	Fat	Fat	NNP
40318	1725	49	23	23	CD
40318	1725	50	-	-	HYPH
40318	1725	51	28	28	CD
40318	1725	52	per	per	IN
40318	1725	53	cent	cent	NN
40318	1725	54	Casein	Casein	NNP
40318	1725	55	18	18	CD
40318	1725	56	-	-	SYM
40318	1725	57	21	21	CD
40318	1725	58	per	per	NN
40318	1725	59	cent	cent	NN
40318	1725	60	Salt	Salt	NNP
40318	1725	61	0.5	0.5	CD
40318	1725	62	-	-	HYPH
40318	1725	63	1.25	1.25	CD
40318	1725	64	per	per	NN
40318	1725	65	cent	cent	NN
40318	1725	66	Yield	yield	NN
40318	1725	67	12	12	CD
40318	1725	68	-	-	SYM
40318	1725	69	14	14	CD
40318	1725	70	lb	lb	NN
40318	1725	71	.	.	.
40318	1726	1	per	per	IN
40318	1726	2	100	100	CD
40318	1726	3	lb	lb	NN
40318	1726	4	.	.	.
40318	1727	1	of	of	IN
40318	1727	2	milk	milk	NN
40318	1727	3	.	.	.
40318	1728	1	+134	+134	NN
40318	1728	2	.	.	.
40318	1729	1	Partially	partially	RB
40318	1729	2	skim	skim	NNP
40318	1729	3	Neufchâtel.+--Brands	Neufchâtel.+--Brands	NNP
40318	1729	4	of	of	IN
40318	1729	5	Neufchâtel	Neufchâtel	NNP
40318	1729	6	made	make	VBD
40318	1729	7	from	from	IN
40318	1729	8	milk	milk	NN
40318	1729	9	that	that	WDT
40318	1729	10	would	would	MD
40318	1729	11	test	test	VB
40318	1729	12	every	every	DT
40318	1729	13	gradation	gradation	NN
40318	1729	14	from	from	IN
40318	1729	15	whole	whole	JJ
40318	1729	16	milk	milk	NN
40318	1729	17	to	to	IN
40318	1729	18	separator	separator	NN
40318	1729	19	skimmed	skim	VBN
40318	1729	20	-	-	HYPH
40318	1729	21	milk	milk	NN
40318	1729	22	may	may	MD
40318	1729	23	be	be	VB
40318	1729	24	found	find	VBN
40318	1729	25	.	.	.
40318	1730	1	The	the	DT
40318	1730	2	quality	quality	NN
40318	1730	3	of	of	IN
40318	1730	4	the	the	DT
40318	1730	5	product	product	NN
40318	1730	6	varies	vary	VBZ
40318	1730	7	with	with	IN
40318	1730	8	the	the	DT
40318	1730	9	skill	skill	NN
40318	1730	10	of	of	IN
40318	1730	11	the	the	DT
40318	1730	12	maker	maker	NN
40318	1730	13	from	from	IN
40318	1730	14	brands	brand	NNS
40318	1730	15	no	no	RB
40318	1730	16	better	well	JJR
40318	1730	17	than	than	IN
40318	1730	18	cottage	cottage	NN
40318	1730	19	cheese	cheese	NN
40318	1730	20	to	to	IN
40318	1730	21	products	product	NNS
40318	1730	22	scarcely	scarcely	RB
40318	1730	23	distinguishable	distinguishable	JJ
40318	1730	24	from	from	IN
40318	1730	25	the	the	DT
40318	1730	26	best	good	JJS
40318	1730	27	whole	whole	JJ
40318	1730	28	-	-	HYPH
40318	1730	29	milk	milk	NN
40318	1730	30	Neufchâtel	Neufchâtel	NNP
40318	1730	31	.	.	.
40318	1731	1	Many	many	JJ
40318	1731	2	factories	factory	NNS
40318	1731	3	that	that	WDT
40318	1731	4	produce	produce	VBP
40318	1731	5	more	more	JJR
40318	1731	6	than	than	IN
40318	1731	7	one	one	CD
40318	1731	8	quality	quality	NN
40318	1731	9	of	of	IN
40318	1731	10	Neufchâtel	Neufchâtel	NNP
40318	1731	11	use	use	NN
40318	1731	12	labels	label	NNS
40318	1731	13	of	of	IN
40318	1731	14	different	different	JJ
40318	1731	15	color	color	NN
40318	1731	16	,	,	,
40318	1731	17	different	different	JJ
40318	1731	18	design	design	NN
40318	1731	19	or	or	CC
40318	1731	20	both	both	DT
40318	1731	21	to	to	TO
40318	1731	22	separate	separate	VB
40318	1731	23	them	-PRON-	PRP
40318	1731	24	;	;	:
40318	1731	25	for	for	IN
40318	1731	26	example	example	NN
40318	1731	27	,	,	,
40318	1731	28	blue	blue	JJ
40318	1731	29	labels	label	NNS
40318	1731	30	usually	usually	RB
40318	1731	31	stand	stand	VBP
40318	1731	32	for	for	IN
40318	1731	33	whole	whole	JJ
40318	1731	34	milk	milk	NN
40318	1731	35	,	,	,
40318	1731	36	red	red	JJ
40318	1731	37	labels	label	NNS
40318	1731	38	represent	represent	VBP
40318	1731	39	lower	low	JJR
40318	1731	40	grades	grade	NNS
40318	1731	41	.	.	.
40318	1732	1	Sometimes	sometimes	RB
40318	1732	2	the	the	DT
40318	1732	3	difference	difference	NN
40318	1732	4	in	in	IN
40318	1732	5	material	material	NN
40318	1732	6	is	be	VBZ
40318	1732	7	indicated	indicate	VBN
40318	1732	8	by	by	IN
40318	1732	9	a	a	DT
40318	1732	10	clear	clear	JJ
40318	1732	11	cut	cut	JJ
40318	1732	12	grade	grade	NN
40318	1732	13	mark	mark	NN
40318	1732	14	.	.	.
40318	1733	1	Frequently	frequently	RB
40318	1733	2	color	color	NN
40318	1733	3	,	,	,
40318	1733	4	a	a	DT
40318	1733	5	design	design	NN
40318	1733	6	of	of	IN
40318	1733	7	label	label	NN
40318	1733	8	or	or	CC
40318	1733	9	both	both	DT
40318	1733	10	are	be	VBP
40318	1733	11	the	the	DT
40318	1733	12	only	only	JJ
40318	1733	13	definite	definite	JJ
40318	1733	14	marks	mark	NNS
40318	1733	15	upon	upon	IN
40318	1733	16	the	the	DT
40318	1733	17	cheese	cheese	NN
40318	1733	18	.	.	.
40318	1734	1	The	the	DT
40318	1734	2	consumer	consumer	NN
40318	1734	3	unfamiliar	unfamiliar	JJ
40318	1734	4	with	with	IN
40318	1734	5	the	the	DT
40318	1734	6	trade	trade	NN
40318	1734	7	practice	practice	NN
40318	1734	8	commonly	commonly	RB
40318	1734	9	has	have	VBZ
40318	1734	10	no	no	DT
40318	1734	11	means	means	NN
40318	1734	12	of	of	IN
40318	1734	13	knowing	know	VBG
40318	1734	14	the	the	DT
40318	1734	15	quality	quality	NN
40318	1734	16	of	of	IN
40318	1734	17	the	the	DT
40318	1734	18	product	product	NN
40318	1734	19	offered	offer	VBN
40318	1734	20	.	.	.
40318	1735	1	Such	such	JJ
40318	1735	2	cheeses	cheese	NNS
40318	1735	3	vary	vary	VBP
40318	1735	4	in	in	IN
40318	1735	5	water	water	NN
40318	1735	6	-	-	HYPH
40318	1735	7	content	content	NN
40318	1735	8	from	from	IN
40318	1735	9	55	55	CD
40318	1735	10	to	to	TO
40318	1735	11	70	70	CD
40318	1735	12	per	per	NN
40318	1735	13	cent	cent	NN
40318	1735	14	;	;	:
40318	1735	15	in	in	IN
40318	1735	16	fat	fat	NN
40318	1735	17	from	from	IN
40318	1735	18	10	10	CD
40318	1735	19	to	to	TO
40318	1735	20	25	25	CD
40318	1735	21	per	per	NN
40318	1735	22	cent	cent	NN
40318	1735	23	;	;	:
40318	1735	24	in	in	IN
40318	1735	25	casein	casein	NNP
40318	1735	26	from	from	IN
40318	1735	27	18	18	CD
40318	1735	28	to	to	TO
40318	1735	29	25	25	CD
40318	1735	30	per	per	NN
40318	1735	31	cent	cent	NN
40318	1735	32	.	.	.
40318	1736	1	+135	+135	NNS
40318	1736	2	.	.	.
40318	1737	1	Cream	cream	NN
40318	1737	2	cheese.+--The	cheese.+--the	CD
40318	1737	3	Neufchâtel	Neufchâtel	NNP
40318	1737	4	process	process	NN
40318	1737	5	is	be	VBZ
40318	1737	6	also	also	RB
40318	1737	7	used	use	VBN
40318	1737	8	to	to	TO
40318	1737	9	make	make	VB
40318	1737	10	cream	cream	NN
40318	1737	11	cheese	cheese	NN
40318	1737	12	.	.	.
40318	1738	1	The	the	DT
40318	1738	2	material	material	NN
40318	1738	3	utilized	utilize	VBN
40318	1738	4	is	be	VBZ
40318	1738	5	commonly	commonly	RB
40318	1738	6	what	what	WP
40318	1738	7	has	have	VBZ
40318	1738	8	been	be	VBN
40318	1738	9	called	call	VBN
40318	1738	10	double	double	JJ
40318	1738	11	cream	cream	NN
40318	1738	12	.	.	.
40318	1739	1	This	this	DT
40318	1739	2	is	be	VBZ
40318	1739	3	produced	produce	VBN
40318	1739	4	by	by	IN
40318	1739	5	separating	separate	VBG
40318	1739	6	about	about	IN
40318	1739	7	half	half	NN
40318	1739	8	of	of	IN
40318	1739	9	a	a	DT
40318	1739	10	given	give	VBN
40318	1739	11	volume	volume	NN
40318	1739	12	of	of	IN
40318	1739	13	milk	milk	NN
40318	1739	14	and	and	CC
40318	1739	15	running	run	VBG
40318	1739	16	the	the	DT
40318	1739	17	cream	cream	NN
40318	1739	18	into	into	IN
40318	1739	19	the	the	DT
40318	1739	20	other	other	JJ
40318	1739	21	half	half	NN
40318	1739	22	.	.	.
40318	1740	1	Usually	usually	RB
40318	1740	2	cream	cream	NN
40318	1740	3	cheese	cheese	NN
40318	1740	4	is	be	VBZ
40318	1740	5	made	make	VBN
40318	1740	6	in	in	IN
40318	1740	7	the	the	DT
40318	1740	8	same	same	JJ
40318	1740	9	factory	factory	NN
40318	1740	10	as	as	IN
40318	1740	11	various	various	JJ
40318	1740	12	grades	grade	NNS
40318	1740	13	of	of	IN
40318	1740	14	Neufchâtel	Neufchâtel	NNP
40318	1740	15	.	.	.
40318	1741	1	No	no	DT
40318	1741	2	material	material	NN
40318	1741	3	is	be	VBZ
40318	1741	4	lost	lose	VBN
40318	1741	5	.	.	.
40318	1742	1	In	in	IN
40318	1742	2	some	some	DT
40318	1742	3	instances	instance	NNS
40318	1742	4	,	,	,
40318	1742	5	cream	cream	NN
40318	1742	6	cheese	cheese	NN
40318	1742	7	is	be	VBZ
40318	1742	8	prepared	prepare	VBN
40318	1742	9	by	by	IN
40318	1742	10	working	work	VBG
40318	1742	11	thick	thick	JJ
40318	1742	12	cream	cream	NN
40318	1742	13	into	into	IN
40318	1742	14	the	the	DT
40318	1742	15	Neufchâtel	Neufchâtel	NNP
40318	1742	16	type	type	NN
40318	1742	17	of	of	IN
40318	1742	18	curd	curd	NN
40318	1742	19	from	from	IN
40318	1742	20	practically	practically	RB
40318	1742	21	skimmed	skim	VBN
40318	1742	22	-	-	HYPH
40318	1742	23	milk	milk	NN
40318	1742	24	.	.	.
40318	1743	1	In	in	IN
40318	1743	2	working	work	VBG
40318	1743	3	with	with	IN
40318	1743	4	high	high	JJ
40318	1743	5	percentages	percentage	NNS
40318	1743	6	of	of	IN
40318	1743	7	fat	fat	NN
40318	1743	8	in	in	IN
40318	1743	9	curd	curd	NN
40318	1743	10	,	,	,
40318	1743	11	care	care	NN
40318	1743	12	must	must	MD
40318	1743	13	be	be	VB
40318	1743	14	taken	take	VBN
40318	1743	15	to	to	TO
40318	1743	16	avoid	avoid	VB
40318	1743	17	loss	loss	NN
40318	1743	18	of	of	IN
40318	1743	19	fat	fat	NN
40318	1743	20	in	in	IN
40318	1743	21	draining	draining	NN
40318	1743	22	and	and	CC
40318	1743	23	pressing	press	VBG
40318	1743	24	.	.	.
40318	1744	1	The	the	DT
40318	1744	2	curd	curd	NN
40318	1744	3	is	be	VBZ
40318	1744	4	carefully	carefully	RB
40318	1744	5	chilled	chill	VBN
40318	1744	6	before	before	IN
40318	1744	7	pressing	press	VBG
40318	1744	8	to	to	TO
40318	1744	9	reduce	reduce	VB
40318	1744	10	this	this	DT
40318	1744	11	loss	loss	NN
40318	1744	12	.	.	.
40318	1745	1	This	this	DT
40318	1745	2	may	may	MD
40318	1745	3	be	be	VB
40318	1745	4	done	do	VBN
40318	1745	5	under	under	IN
40318	1745	6	refrigeration	refrigeration	NN
40318	1745	7	or	or	CC
40318	1745	8	upon	upon	IN
40318	1745	9	cracked	crack	VBN
40318	1745	10	ice	ice	NN
40318	1745	11	.	.	.
40318	1746	1	Otherwise	otherwise	RB
40318	1746	2	the	the	DT
40318	1746	3	manipulations	manipulation	NNS
40318	1746	4	of	of	IN
40318	1746	5	the	the	DT
40318	1746	6	process	process	NN
40318	1746	7	are	be	VBP
40318	1746	8	unchanged	unchanged	JJ
40318	1746	9	.	.	.
40318	1747	1	The	the	DT
40318	1747	2	cheeses	cheese	NNS
40318	1747	3	are	be	VBP
40318	1747	4	commonly	commonly	RB
40318	1747	5	molded	mold	VBN
40318	1747	6	in	in	IN
40318	1747	7	the	the	DT
40318	1747	8	Neufchâtel	Neufchâtel	NNP
40318	1747	9	machine	machine	NN
40318	1747	10	into	into	IN
40318	1747	11	square	square	JJ
40318	1747	12	cakes	cake	NNS
40318	1747	13	weighing	weigh	VBG
40318	1747	14	about	about	RB
40318	1747	15	4	4	CD
40318	1747	16	ounces	ounce	NNS
40318	1747	17	and	and	CC
40318	1747	18	measuring	measure	VBG
40318	1747	19	approximately	approximately	RB
40318	1747	20	3	3	CD
40318	1747	21	by	by	IN
40318	1747	22	2¼	2¼	CD
40318	1747	23	by	by	IN
40318	1747	24	7/8	7/8	CD
40318	1747	25	inches	inch	NNS
40318	1747	26	.	.	.
40318	1748	1	These	these	DT
40318	1748	2	are	be	VBP
40318	1748	3	wrapped	wrap	VBN
40318	1748	4	in	in	IN
40318	1748	5	paper	paper	NN
40318	1748	6	and	and	CC
40318	1748	7	tin	tin	NN
40318	1748	8	-	-	HYPH
40318	1748	9	foil	foil	NN
40318	1748	10	and	and	CC
40318	1748	11	handled	handle	VBD
40318	1748	12	exactly	exactly	RB
40318	1748	13	as	as	IN
40318	1748	14	Neufchâtel	Neufchâtel	NNP
40318	1748	15	.	.	.
40318	1749	1	Cream	cream	NN
40318	1749	2	cheese	cheese	NN
40318	1749	3	of	of	IN
40318	1749	4	high	high	JJ
40318	1749	5	quality	quality	NN
40318	1749	6	made	make	VBN
40318	1749	7	from	from	IN
40318	1749	8	reënforced	reënforced	JJ
40318	1749	9	milk	milk	NN
40318	1749	10	testing	testing	NN
40318	1749	11	7	7	CD
40318	1749	12	to	to	IN
40318	1749	13	9	9	CD
40318	1749	14	per	per	NN
40318	1749	15	cent	cent	NN
40318	1749	16	fat	fat	NN
40318	1749	17	may	may	MD
40318	1749	18	be	be	VB
40318	1749	19	expected	expect	VBN
40318	1749	20	to	to	TO
40318	1749	21	test	test	VB
40318	1749	22	approximately	approximately	RB
40318	1749	23	as	as	IN
40318	1749	24	follows:[41	follows:[41	XX
40318	1749	25	]	]	-RRB-
40318	1749	26	Water	Water	NNP
40318	1749	27	38	38	CD
40318	1749	28	-	-	SYM
40318	1749	29	43	43	CD
40318	1749	30	per	per	IN
40318	1749	31	cent	cent	NN
40318	1749	32	Fat	Fat	NNP
40318	1749	33	43	43	CD
40318	1749	34	-	-	SYM
40318	1749	35	48	48	CD
40318	1749	36	per	per	IN
40318	1749	37	cent	cent	NN
40318	1749	38	Protein	Protein	NNP
40318	1749	39	13	13	CD
40318	1749	40	-	-	SYM
40318	1749	41	16	16	CD
40318	1749	42	per	per	NN
40318	1749	43	cent	cent	NN
40318	1749	44	Salt	Salt	NNP
40318	1749	45	0.5	0.5	CD
40318	1749	46	-	-	HYPH
40318	1749	47	1.25	1.25	CD
40318	1749	48	per	per	NN
40318	1749	49	cent	cent	NN
40318	1749	50	Yield	yield	NN
40318	1749	51	16	16	CD
40318	1749	52	-	-	SYM
40318	1749	53	18	18	CD
40318	1749	54	lb	lb	NN
40318	1749	55	.	.	.
40318	1750	1	per	per	IN
40318	1750	2	100	100	CD
40318	1750	3	lb	lb	NN
40318	1750	4	.	.	.
40318	1751	1	of	of	IN
40318	1751	2	cream	cream	NN
40318	1751	3	.	.	.
40318	1752	1	Increases	increase	NNS
40318	1752	2	of	of	IN
40318	1752	3	water	water	NN
40318	1752	4	,	,	,
40318	1752	5	hence	hence	RB
40318	1752	6	greater	great	JJR
40318	1752	7	yields	yield	NNS
40318	1752	8	,	,	,
40318	1752	9	are	be	VBP
40318	1752	10	very	very	RB
40318	1752	11	common	common	JJ
40318	1752	12	but	but	CC
40318	1752	13	usually	usually	RB
40318	1752	14	associated	associate	VBN
40318	1752	15	with	with	IN
40318	1752	16	loss	loss	NN
40318	1752	17	in	in	IN
40318	1752	18	quality	quality	NN
40318	1752	19	both	both	DT
40318	1752	20	as	as	IN
40318	1752	21	to	to	TO
40318	1752	22	flavor	flavor	NN
40318	1752	23	and	and	CC
40318	1752	24	texture	texture	NN
40318	1752	25	,	,	,
40318	1752	26	and	and	CC
40318	1752	27	in	in	IN
40318	1752	28	more	more	JJR
40318	1752	29	rapid	rapid	JJ
40318	1752	30	spoilage	spoilage	NN
40318	1752	31	;	;	:
40318	1752	32	certain	certain	JJ
40318	1752	33	brands	brand	NNS
40318	1752	34	regularly	regularly	RB
40318	1752	35	carry	carry	VBP
40318	1752	36	50	50	CD
40318	1752	37	to	to	TO
40318	1752	38	60	60	CD
40318	1752	39	per	per	NN
40318	1752	40	cent	cent	NN
40318	1752	41	of	of	IN
40318	1752	42	fat	fat	NN
40318	1752	43	but	but	CC
40318	1752	44	their	-PRON-	PRP$
40318	1752	45	increased	increase	VBN
40318	1752	46	cost	cost	NN
40318	1752	47	of	of	IN
40318	1752	48	manufacture	manufacture	NN
40318	1752	49	and	and	CC
40318	1752	50	sale	sale	NN
40318	1752	51	restricts	restrict	VBZ
40318	1752	52	them	-PRON-	PRP
40318	1752	53	to	to	IN
40318	1752	54	the	the	DT
40318	1752	55	rôle	rôle	NN
40318	1752	56	of	of	IN
40318	1752	57	specialties	specialty	NNS
40318	1752	58	with	with	IN
40318	1752	59	closely	closely	RB
40318	1752	60	limited	limited	JJ
40318	1752	61	distribution	distribution	NN
40318	1752	62	.	.	.
40318	1753	1	Trade	trade	NN
40318	1753	2	names	name	NNS
40318	1753	3	such	such	JJ
40318	1753	4	as	as	IN
40318	1753	5	Philadelphia	Philadelphia	NNP
40318	1753	6	Cream	Cream	NNP
40318	1753	7	,	,	,
40318	1753	8	Cow	Cow	NNP
40318	1753	9	Brand	Brand	NNP
40318	1753	10	,	,	,
40318	1753	11	Eagle	Eagle	NNP
40318	1753	12	Brand	Brand	NNP
40318	1753	13	,	,	,
40318	1753	14	Square	Square	NNP
40318	1753	15	Cream	Cream	NNP
40318	1753	16	,	,	,
40318	1753	17	Blue	Blue	NNP
40318	1753	18	Label	Label	NNP
40318	1753	19	and	and	CC
40318	1753	20	many	many	JJ
40318	1753	21	other	other	JJ
40318	1753	22	factory	factory	NN
40318	1753	23	brands	brand	NNS
40318	1753	24	are	be	VBP
40318	1753	25	on	on	IN
40318	1753	26	the	the	DT
40318	1753	27	market	market	NN
40318	1753	28	.	.	.
40318	1754	1	+136	+136	NNS
40318	1754	2	.	.	.
40318	1755	1	Neufchâtel	Neufchâtel	NNP
40318	1755	2	specialties.+--Neufchâtel	specialties.+--Neufchâtel	NNP
40318	1755	3	or	or	CC
40318	1755	4	cream	cream	NN
40318	1755	5	cheese	cheese	NN
40318	1755	6	curd	curd	NN
40318	1755	7	is	be	VBZ
40318	1755	8	frequently	frequently	RB
40318	1755	9	mixed	mix	VBN
40318	1755	10	with	with	IN
40318	1755	11	some	some	DT
40318	1755	12	flavoring	flavoring	NN
40318	1755	13	substance	substance	NN
40318	1755	14	,	,	,
40318	1755	15	such	such	JJ
40318	1755	16	as	as	IN
40318	1755	17	pimiento	pimiento	NNS
40318	1755	18	(	(	-LRB-
40318	1755	19	pickled	pickle	VBD
40318	1755	20	Spanish	spanish	JJ
40318	1755	21	peppers	pepper	NNS
40318	1755	22	)	)	-RRB-
40318	1755	23	,	,	,
40318	1755	24	olives	olive	NNS
40318	1755	25	,	,	,
40318	1755	26	nuts	nut	NNS
40318	1755	27	,	,	,
40318	1755	28	spices	spice	NNS
40318	1755	29	or	or	CC
40318	1755	30	other	other	JJ
40318	1755	31	cheeses	cheese	NNS
40318	1755	32	,	,	,
40318	1755	33	such	such	JJ
40318	1755	34	as	as	IN
40318	1755	35	Roquefort	Roquefort	NNP
40318	1755	36	.	.	.
40318	1756	1	These	these	DT
40318	1756	2	bear	bear	VBP
40318	1756	3	appropriate	appropriate	JJ
40318	1756	4	trade	trade	NN
40318	1756	5	names	name	NNS
40318	1756	6	and	and	CC
40318	1756	7	form	form	VB
40318	1756	8	a	a	DT
40318	1756	9	very	very	RB
40318	1756	10	attractive	attractive	JJ
40318	1756	11	addition	addition	NN
40318	1756	12	to	to	IN
40318	1756	13	our	-PRON-	PRP$
40318	1756	14	varieties	variety	NNS
40318	1756	15	of	of	IN
40318	1756	16	cheese	cheese	NN
40318	1756	17	.	.	.
40318	1757	1	Among	among	IN
40318	1757	2	the	the	DT
40318	1757	3	names	name	NNS
40318	1757	4	found	find	VBN
40318	1757	5	are	be	VBP
40318	1757	6	Pimiento	Pimiento	NNP
40318	1757	7	,	,	,
40318	1757	8	Olive	Olive	NNP
40318	1757	9	,	,	,
40318	1757	10	Nut	Nut	NNP
40318	1757	11	,	,	,
40318	1757	12	and	and	CC
40318	1757	13	Pim	Pim	NNP
40318	1757	14	-	-	HYPH
40318	1757	15	olive	olive	NNP
40318	1757	16	or	or	CC
40318	1757	17	Olimento	Olimento	NNP
40318	1757	18	.	.	.
40318	1758	1	+137	+137	NNP
40318	1758	2	.	.	.
40318	1759	1	Gervais+	Gervais+	NNP
40318	1759	2	is	be	VBZ
40318	1759	3	a	a	DT
40318	1759	4	brand	brand	NN
40318	1759	5	of	of	IN
40318	1759	6	cream	cream	NN
40318	1759	7	cheese	cheese	NN
40318	1759	8	made	make	VBN
40318	1759	9	in	in	IN
40318	1759	10	Paris	Paris	NNP
40318	1759	11	and	and	CC
40318	1759	12	sold	sell	VBN
40318	1759	13	widely	widely	RB
40318	1759	14	in	in	IN
40318	1759	15	France	France	NNP
40318	1759	16	and	and	CC
40318	1759	17	even	even	RB
40318	1759	18	in	in	IN
40318	1759	19	other	other	JJ
40318	1759	20	continental	continental	JJ
40318	1759	21	countries	country	NNS
40318	1759	22	.	.	.
40318	1760	1	It	-PRON-	PRP
40318	1760	2	occasionally	occasionally	RB
40318	1760	3	comes	come	VBZ
40318	1760	4	to	to	IN
40318	1760	5	America	America	NNP
40318	1760	6	.	.	.
40318	1761	1	As	as	IN
40318	1761	2	made	make	VBN
40318	1761	3	in	in	IN
40318	1761	4	Paris	Paris	NNP
40318	1761	5	,	,	,
40318	1761	6	these	these	DT
40318	1761	7	cheeses	cheese	NNS
40318	1761	8	are	be	VBP
40318	1761	9	flat	flat	JJ
40318	1761	10	cakes	cake	NNS
40318	1761	11	containing	contain	VBG
40318	1761	12	approximately	approximately	RB
40318	1761	13	40	40	CD
40318	1761	14	per	per	NN
40318	1761	15	cent	cent	NN
40318	1761	16	water	water	NN
40318	1761	17	and	and	CC
40318	1761	18	35	35	CD
40318	1761	19	-	-	SYM
40318	1761	20	45	45	CD
40318	1761	21	per	per	IN
40318	1761	22	cent	cent	NN
40318	1761	23	fat	fat	NN
40318	1761	24	.	.	.
40318	1762	1	It	-PRON-	PRP
40318	1762	2	clearly	clearly	RB
40318	1762	3	differs	differ	VBZ
40318	1762	4	only	only	RB
40318	1762	5	in	in	IN
40318	1762	6	detail	detail	NN
40318	1762	7	from	from	IN
40318	1762	8	the	the	DT
40318	1762	9	square	square	JJ
40318	1762	10	cream	cream	NN
40318	1762	11	cheeses	cheese	NNS
40318	1762	12	made	make	VBN
40318	1762	13	in	in	IN
40318	1762	14	America	America	NNP
40318	1762	15	.	.	.
40318	1763	1	The	the	DT
40318	1763	2	name	name	NN
40318	1763	3	Gervais	Gervais	NNP
40318	1763	4	is	be	VBZ
40318	1763	5	the	the	DT
40318	1763	6	property	property	NN
40318	1763	7	of	of	IN
40318	1763	8	a	a	DT
40318	1763	9	particular	particular	JJ
40318	1763	10	company	company	NN
40318	1763	11	.	.	.
40318	1764	1	Since	since	IN
40318	1764	2	the	the	DT
40318	1764	3	cheese	cheese	NN
40318	1764	4	differs	differ	VBZ
40318	1764	5	in	in	IN
40318	1764	6	no	no	DT
40318	1764	7	essential	essential	JJ
40318	1764	8	feature	feature	NN
40318	1764	9	from	from	IN
40318	1764	10	other	other	JJ
40318	1764	11	cream	cream	NN
40318	1764	12	cheeses	cheese	NNS
40318	1764	13	,	,	,
40318	1764	14	this	this	DT
40318	1764	15	name	name	NN
40318	1764	16	should	should	MD
40318	1764	17	not	not	RB
40318	1764	18	be	be	VB
40318	1764	19	applied	apply	VBN
40318	1764	20	to	to	IN
40318	1764	21	a	a	DT
40318	1764	22	domestic	domestic	JJ
40318	1764	23	cream	cream	NN
40318	1764	24	brand	brand	NN
40318	1764	25	.	.	.
40318	1765	1	+138	+138	JJ
40318	1765	2	.	.	.
40318	1766	1	European	european	JJ
40318	1766	2	forms	form	NNS
40318	1766	3	occasionally	occasionally	RB
40318	1766	4	imported.+--Among	imported.+--Among	.
40318	1766	5	the	the	DT
40318	1766	6	cheeses	cheese	NNS
40318	1766	7	related	relate	VBN
40318	1766	8	to	to	IN
40318	1766	9	Neufchâtel	Neufchâtel	NNP
40318	1766	10	as	as	IN
40318	1766	11	they	-PRON-	PRP
40318	1766	12	reach	reach	VBP
40318	1766	13	the	the	DT
40318	1766	14	market	market	NN
40318	1766	15	are	be	VBP
40318	1766	16	the	the	DT
40318	1766	17	"	"	``
40318	1766	18	White	White	NNP
40318	1766	19	"	"	''
40318	1766	20	cheeses	cheese	NNS
40318	1766	21	of	of	IN
40318	1766	22	southern	southern	JJ
40318	1766	23	Europe	Europe	NNP
40318	1766	24	.	.	.
40318	1767	1	These	these	DT
40318	1767	2	differ	differ	VBP
40318	1767	3	greatly	greatly	RB
40318	1767	4	in	in	IN
40318	1767	5	quality	quality	NN
40318	1767	6	according	accord	VBG
40318	1767	7	to	to	IN
40318	1767	8	their	-PRON-	PRP$
40318	1767	9	source	source	NN
40318	1767	10	and	and	CC
40318	1767	11	to	to	IN
40318	1767	12	their	-PRON-	PRP$
40318	1767	13	content	content	NN
40318	1767	14	of	of	IN
40318	1767	15	cow	cow	NN
40318	1767	16	,	,	,
40318	1767	17	sheep	sheep	NN
40318	1767	18	,	,	,
40318	1767	19	goat	goat	NNP
40318	1767	20	's	's	POS
40318	1767	21	milk	milk	NN
40318	1767	22	or	or	CC
40318	1767	23	some	some	DT
40318	1767	24	combination	combination	NN
40318	1767	25	of	of	IN
40318	1767	26	these	these	DT
40318	1767	27	.	.	.
40318	1768	1	This	this	DT
40318	1768	2	texture	texture	NN
40318	1768	3	and	and	CC
40318	1768	4	flavor	flavor	NN
40318	1768	5	link	link	VBP
40318	1768	6	them	-PRON-	PRP
40318	1768	7	with	with	IN
40318	1768	8	unripened	unripened	JJ
40318	1768	9	Neufchâtel	Neufchâtel	NNP
40318	1768	10	.	.	.
40318	1769	1	The	the	DT
40318	1769	2	time	time	NN
40318	1769	3	required	require	VBN
40318	1769	4	for	for	IN
40318	1769	5	importation	importation	NN
40318	1769	6	puts	put	VBZ
40318	1769	7	a	a	DT
40318	1769	8	minimum	minimum	JJ
40318	1769	9	possible	possible	JJ
40318	1769	10	period	period	NN
40318	1769	11	of	of	IN
40318	1769	12	ten	ten	CD
40318	1769	13	to	to	TO
40318	1769	14	fifteen	fifteen	CD
40318	1769	15	days	day	NNS
40318	1769	16	between	between	IN
40318	1769	17	production	production	NN
40318	1769	18	and	and	CC
40318	1769	19	consumption	consumption	NN
40318	1769	20	with	with	IN
40318	1769	21	a	a	DT
40318	1769	22	probable	probable	JJ
40318	1769	23	period	period	NN
40318	1769	24	of	of	IN
40318	1769	25	at	at	RB
40318	1769	26	least	least	RBS
40318	1769	27	one	one	CD
40318	1769	28	month	month	NN
40318	1769	29	for	for	IN
40318	1769	30	most	most	JJS
40318	1769	31	samples	sample	NNS
40318	1769	32	.	.	.
40318	1770	1	As	as	IN
40318	1770	2	they	-PRON-	PRP
40318	1770	3	come	come	VBP
40318	1770	4	to	to	IN
40318	1770	5	America	America	NNP
40318	1770	6	,	,	,
40318	1770	7	these	these	DT
40318	1770	8	forms	form	NNS
40318	1770	9	usually	usually	RB
40318	1770	10	show	show	VBP
40318	1770	11	fermentive	fermentive	JJ
40318	1770	12	changes	change	NNS
40318	1770	13	beyond	beyond	IN
40318	1770	14	those	those	DT
40318	1770	15	tolerated	tolerate	VBN
40318	1770	16	in	in	IN
40318	1770	17	the	the	DT
40318	1770	18	domestic	domestic	JJ
40318	1770	19	product	product	NN
40318	1770	20	.	.	.
40318	1771	1	This	this	DT
40318	1771	2	may	may	MD
40318	1771	3	take	take	VB
40318	1771	4	either	either	DT
40318	1771	5	of	of	IN
40318	1771	6	several	several	JJ
40318	1771	7	forms	form	NNS
40318	1771	8	:	:	:
40318	1771	9	(	(	-LRB-
40318	1771	10	1	1	LS
40318	1771	11	)	)	-RRB-
40318	1771	12	intensification	intensification	NN
40318	1771	13	of	of	IN
40318	1771	14	acid	acid	JJ
40318	1771	15	flavor	flavor	NN
40318	1771	16	with	with	IN
40318	1771	17	the	the	DT
40318	1771	18	intensification	intensification	NN
40318	1771	19	of	of	IN
40318	1771	20	the	the	DT
40318	1771	21	characteristic	characteristic	JJ
40318	1771	22	flavors	flavor	NNS
40318	1771	23	of	of	IN
40318	1771	24	the	the	DT
40318	1771	25	particular	particular	JJ
40318	1771	26	brand	brand	NN
40318	1771	27	;	;	,
40318	1771	28	(	(	-LRB-
40318	1771	29	2	2	LS
40318	1771	30	)	)	-RRB-
40318	1771	31	the	the	DT
40318	1771	32	development	development	NN
40318	1771	33	of	of	IN
40318	1771	34	old	old	JJ
40318	1771	35	or	or	CC
40318	1771	36	rancid	rancid	JJ
40318	1771	37	flavors	flavor	NNS
40318	1771	38	;	;	:
40318	1771	39	(	(	-LRB-
40318	1771	40	3	3	LS
40318	1771	41	)	)	-RRB-
40318	1771	42	the	the	DT
40318	1771	43	development	development	NN
40318	1771	44	of	of	IN
40318	1771	45	Oidium	Oidium	NNP
40318	1771	46	and	and	CC
40318	1771	47	partial	partial	JJ
40318	1771	48	softening	softening	NN
40318	1771	49	of	of	IN
40318	1771	50	the	the	DT
40318	1771	51	mass	mass	NN
40318	1771	52	through	through	IN
40318	1771	53	its	-PRON-	PRP$
40318	1771	54	agency	agency	NN
40318	1771	55	;	;	:
40318	1771	56	(	(	-LRB-
40318	1771	57	4	4	LS
40318	1771	58	)	)	-RRB-
40318	1771	59	the	the	DT
40318	1771	60	growth	growth	NN
40318	1771	61	of	of	IN
40318	1771	62	Roquefort	Roquefort	NNP
40318	1771	63	mold	mold	NN
40318	1771	64	and	and	CC
40318	1771	65	development	development	NN
40318	1771	66	of	of	IN
40318	1771	67	the	the	DT
40318	1771	68	flavor	flavor	NN
40318	1771	69	associated	associate	VBN
40318	1771	70	with	with	IN
40318	1771	71	that	that	DT
40318	1771	72	organism	organism	NN
40318	1771	73	.	.	.
40318	1772	1	This	this	DT
40318	1772	2	last	last	JJ
40318	1772	3	form	form	NN
40318	1772	4	was	be	VBD
40318	1772	5	found	find	VBN
40318	1772	6	in	in	IN
40318	1772	7	a	a	DT
40318	1772	8	shipment	shipment	NN
40318	1772	9	of	of	IN
40318	1772	10	Hungarian	Hungarian	NNP
40318	1772	11	Briuse	Briuse	NNP
40318	1772	12	which	which	WDT
40318	1772	13	showed	show	VBD
40318	1772	14	about	about	RB
40318	1772	15	40	40	CD
40318	1772	16	per	per	NN
40318	1772	17	cent	cent	NN
40318	1772	18	fat	fat	NN
40318	1772	19	,	,	,
40318	1772	20	14	14	CD
40318	1772	21	per	per	NN
40318	1772	22	cent	cent	NN
40318	1772	23	protein	protein	NN
40318	1772	24	and	and	CC
40318	1772	25	43	43	CD
40318	1772	26	per	per	IN
40318	1772	27	cent	cent	NN
40318	1772	28	water	water	NN
40318	1772	29	.	.	.
40318	1773	1	CHAPTER	chapter	NN
40318	1773	2	VIII	viii	NN
40318	1773	3	_	_	NNP
40318	1773	4	SOFT	soft	JJ
40318	1773	5	CHEESES	cheeses	NN
40318	1773	6	RIPENED	ripened	VBP
40318	1773	7	BY	by	IN
40318	1773	8	MOLD	MOLD	NNS
40318	1773	9	_	_	NNP
40318	1773	10	The	the	DT
40318	1773	11	ripened	ripen	VBN
40318	1773	12	soft	soft	JJ
40318	1773	13	cheeses	cheese	NNS
40318	1773	14	include	include	VBP
40318	1773	15	a	a	DT
40318	1773	16	series	series	NN
40318	1773	17	of	of	IN
40318	1773	18	groups	group	NNS
40318	1773	19	of	of	IN
40318	1773	20	varieties	variety	NNS
40318	1773	21	which	which	WDT
40318	1773	22	,	,	,
40318	1773	23	in	in	IN
40318	1773	24	addition	addition	NN
40318	1773	25	to	to	IN
40318	1773	26	initial	initial	JJ
40318	1773	27	souring	souring	NN
40318	1773	28	,	,	,
40318	1773	29	have	have	VBP
40318	1773	30	been	be	VBN
40318	1773	31	subjected	subject	VBN
40318	1773	32	to	to	IN
40318	1773	33	special	special	JJ
40318	1773	34	ripening	ripening	JJ
40318	1773	35	processes	process	NNS
40318	1773	36	,	,	,
40318	1773	37	and	and	CC
40318	1773	38	which	which	WDT
40318	1773	39	in	in	IN
40318	1773	40	the	the	DT
40318	1773	41	ripened	ripen	VBN
40318	1773	42	condition	condition	NN
40318	1773	43	are	be	VBP
40318	1773	44	soft	soft	JJ
40318	1773	45	in	in	IN
40318	1773	46	texture	texture	NN
40318	1773	47	and	and	CC
40318	1773	48	mostly	mostly	RB
40318	1773	49	have	have	VBP
40318	1773	50	high	high	JJ
40318	1773	51	flavors	flavor	NNS
40318	1773	52	.	.	.
40318	1774	1	The	the	DT
40318	1774	2	varieties	variety	NNS
40318	1774	3	in	in	IN
40318	1774	4	each	each	DT
40318	1774	5	group	group	NN
40318	1774	6	have	have	VBP
40318	1774	7	in	in	IN
40318	1774	8	common	common	JJ
40318	1774	9	some	some	DT
40318	1774	10	essential	essential	JJ
40318	1774	11	principles	principle	NNS
40318	1774	12	of	of	IN
40318	1774	13	manufacture	manufacture	NN
40318	1774	14	together	together	RB
40318	1774	15	with	with	IN
40318	1774	16	a	a	DT
40318	1774	17	ripening	ripening	JJ
40318	1774	18	process	process	NN
40318	1774	19	dominated	dominate	VBN
40318	1774	20	by	by	IN
40318	1774	21	a	a	DT
40318	1774	22	characteristic	characteristic	JJ
40318	1774	23	group	group	NN
40318	1774	24	of	of	IN
40318	1774	25	organisms	organism	NNS
40318	1774	26	.	.	.
40318	1775	1	In	in	IN
40318	1775	2	certain	certain	JJ
40318	1775	3	groups	group	NNS
40318	1775	4	,	,	,
40318	1775	5	the	the	DT
40318	1775	6	ripening	ripening	NN
40318	1775	7	is	be	VBZ
40318	1775	8	dominated	dominate	VBN
40318	1775	9	by	by	IN
40318	1775	10	a	a	DT
40318	1775	11	yellowish	yellowish	JJ
40318	1775	12	or	or	CC
40318	1775	13	orange	orange	NNP
40318	1775	14	viscid	viscid	NNP
40318	1775	15	surface	surface	NN
40318	1775	16	slime	slime	NN
40318	1775	17	containing	contain	VBG
40318	1775	18	_	_	NNP
40318	1775	19	Oidium	Oidium	NNP
40318	1775	20	lactis	lactis	JJ
40318	1775	21	_	_	NNP
40318	1775	22	and	and	CC
40318	1775	23	bacteria	bacteria	NNS
40318	1775	24	;	;	:
40318	1775	25	in	in	IN
40318	1775	26	another	another	DT
40318	1775	27	series	series	NN
40318	1775	28	,	,	,
40318	1775	29	the	the	DT
40318	1775	30	characteristic	characteristic	JJ
40318	1775	31	organism	organism	NN
40318	1775	32	is	be	VBZ
40318	1775	33	a	a	DT
40318	1775	34	mold	mold	NN
40318	1775	35	of	of	IN
40318	1775	36	the	the	DT
40318	1775	37	genus	genus	NNP
40318	1775	38	Penicillium	Penicillium	NNP
40318	1775	39	(	(	-LRB-
40318	1775	40	_	_	NNP
40318	1775	41	P.	P.	NNP
40318	1776	1	Camemberti	Camemberti	NNP
40318	1776	2	_	_	NNP
40318	1776	3	)	)	-RRB-
40318	1776	4	.	.	.
40318	1777	1	Referring	refer	VBG
40318	1777	2	to	to	IN
40318	1777	3	the	the	DT
40318	1777	4	analysis	analysis	NN
40318	1777	5	of	of	IN
40318	1777	6	groups	group	NNS
40318	1777	7	(	(	-LRB-
40318	1777	8	page	page	NN
40318	1777	9	83	83	CD
40318	1777	10	)	)	-RRB-
40318	1777	11	,	,	,
40318	1777	12	the	the	DT
40318	1777	13	ripened	ripen	VBN
40318	1777	14	soft	soft	JJ
40318	1777	15	cheeses	cheese	NNS
40318	1777	16	are	be	VBP
40318	1777	17	found	find	VBN
40318	1777	18	to	to	TO
40318	1777	19	fall	fall	VB
40318	1777	20	into	into	IN
40318	1777	21	three	three	CD
40318	1777	22	well	well	RB
40318	1777	23	-	-	HYPH
40318	1777	24	marked	mark	VBN
40318	1777	25	groups	group	NNS
40318	1777	26	,	,	,
40318	1777	27	one	one	CD
40318	1777	28	of	of	IN
40318	1777	29	which	which	WDT
40318	1777	30	may	may	MD
40318	1777	31	perhaps	perhaps	RB
40318	1777	32	be	be	VB
40318	1777	33	subdivided	subdivide	VBN
40318	1777	34	as	as	IN
40318	1777	35	indicated	indicate	VBN
40318	1777	36	.	.	.
40318	1778	1	The	the	DT
40318	1778	2	series	series	NN
40318	1778	3	curdled	curdle	VBN
40318	1778	4	by	by	IN
40318	1778	5	souring	sour	VBG
40318	1778	6	alone	alone	RB
40318	1778	7	begins	begin	VBZ
40318	1778	8	with	with	IN
40318	1778	9	approximately	approximately	RB
40318	1778	10	cottage	cottage	NN
40318	1778	11	cheese	cheese	NN
40318	1778	12	curd	curd	NN
40318	1778	13	and	and	CC
40318	1778	14	develops	develop	VBZ
40318	1778	15	high	high	JJ
40318	1778	16	flavors	flavor	NNS
40318	1778	17	by	by	IN
40318	1778	18	ripening	ripen	VBG
40318	1778	19	,	,	,
40318	1778	20	as	as	IN
40318	1778	21	in	in	IN
40318	1778	22	"	"	``
40318	1778	23	hand	hand	NN
40318	1778	24	"	"	''
40318	1778	25	cheese	cheese	NN
40318	1778	26	.	.	.
40318	1779	1	Ripened	Ripened	NNP
40318	1779	2	Neufchâtel	Neufchâtel	NNP
40318	1779	3	curdled	curdle	VBN
40318	1779	4	by	by	IN
40318	1779	5	souring	souring	NN
40318	1779	6	and	and	CC
40318	1779	7	rennet	rennet	NN
40318	1779	8	together	together	RB
40318	1779	9	finds	find	VBZ
40318	1779	10	its	-PRON-	PRP$
40318	1779	11	basis	basis	NN
40318	1779	12	in	in	IN
40318	1779	13	Neufchâtel	Neufchâtel	NNP
40318	1779	14	curd	curd	NN
40318	1779	15	also	also	RB
40318	1779	16	but	but	CC
40318	1779	17	modifies	modify	VBZ
40318	1779	18	the	the	DT
40318	1779	19	final	final	JJ
40318	1779	20	product	product	NN
40318	1779	21	until	until	IN
40318	1779	22	the	the	DT
40318	1779	23	familiar	familiar	JJ
40318	1779	24	flavor	flavor	NN
40318	1779	25	and	and	CC
40318	1779	26	texture	texture	NN
40318	1779	27	of	of	IN
40318	1779	28	the	the	DT
40318	1779	29	unripened	unripened	JJ
40318	1779	30	form	form	NN
40318	1779	31	are	be	VBP
40318	1779	32	no	no	RB
40318	1779	33	longer	long	RBR
40318	1779	34	recognizable	recognizable	JJ
40318	1779	35	.	.	.
40318	1780	1	Among	among	IN
40318	1780	2	the	the	DT
40318	1780	3	forms	form	NNS
40318	1780	4	curdled	curdle	VBN
40318	1780	5	by	by	IN
40318	1780	6	rennet	rennet	NN
40318	1780	7	alone	alone	RB
40318	1780	8	the	the	DT
40318	1780	9	Camembert	Camembert	NNP
40318	1780	10	series	series	NN
40318	1780	11	contains	contain	VBZ
40318	1780	12	one	one	CD
40318	1780	13	form	form	NN
40318	1780	14	,	,	,
40318	1780	15	Coulommiers	Coulommiers	NNP
40318	1780	16	,	,	,
40318	1780	17	which	which	WDT
40318	1780	18	is	be	VBZ
40318	1780	19	occasionally	occasionally	RB
40318	1780	20	used	use	VBN
40318	1780	21	unripe	unripe	JJ
40318	1780	22	,	,	,
40318	1780	23	but	but	CC
40318	1780	24	represents	represent	VBZ
40318	1780	25	in	in	IN
40318	1780	26	general	general	JJ
40318	1780	27	a	a	DT
40318	1780	28	mold	mold	NN
40318	1780	29	-	-	HYPH
40318	1780	30	ripened	ripen	VBN
40318	1780	31	group	group	NN
40318	1780	32	of	of	IN
40318	1780	33	highly	highly	RB
40318	1780	34	flavored	flavor	VBN
40318	1780	35	forms	form	NNS
40318	1780	36	.	.	.
40318	1781	1	The	the	DT
40318	1781	2	series	series	NN
40318	1781	3	of	of	IN
40318	1781	4	soft	soft	JJ
40318	1781	5	rennet	rennet	NN
40318	1781	6	cheeses	cheese	NNS
40318	1781	7	ripened	ripen	VBN
40318	1781	8	by	by	IN
40318	1781	9	bacteria	bacteria	NNS
40318	1781	10	may	may	MD
40318	1781	11	be	be	VB
40318	1781	12	broadly	broadly	RB
40318	1781	13	designated	designate	VBN
40318	1781	14	the	the	DT
40318	1781	15	Limburger	Limburger	NNP
40318	1781	16	group	group	NN
40318	1781	17	.	.	.
40318	1782	1	+139	+139	NNP
40318	1782	2	.	.	.
40318	1783	1	Hand	hand	NN
40318	1783	2	cheese	cheese	NN
40318	1783	3	and	and	CC
40318	1783	4	its	-PRON-	PRP$
40318	1783	5	allies.+--Among	allies.+--Among	NNP
40318	1783	6	skim	skim	NNP
40318	1783	7	cheeses	cheese	NNS
40318	1783	8	,	,	,
40318	1783	9	there	there	EX
40318	1783	10	is	be	VBZ
40318	1783	11	a	a	DT
40318	1783	12	series	series	NN
40318	1783	13	of	of	IN
40318	1783	14	forms	form	NNS
40318	1783	15	largely	largely	RB
40318	1783	16	German	german	JJ
40318	1783	17	in	in	IN
40318	1783	18	origin	origin	NN
40318	1783	19	in	in	IN
40318	1783	20	which	which	WDT
40318	1783	21	curd	curd	NN
40318	1783	22	not	not	RB
40318	1783	23	far	far	RB
40318	1783	24	removed	remove	VBN
40318	1783	25	from	from	IN
40318	1783	26	cottage	cottage	NN
40318	1783	27	cheese	cheese	NN
40318	1783	28	is	be	VBZ
40318	1783	29	the	the	DT
40318	1783	30	basis	basis	NN
40318	1783	31	of	of	IN
40318	1783	32	the	the	DT
40318	1783	33	product	product	NN
40318	1783	34	.	.	.
40318	1784	1	Harz	Harz	NNP
40318	1784	2	cheese	cheese	NN
40318	1784	3	is	be	VBZ
40318	1784	4	one	one	CD
40318	1784	5	of	of	IN
40318	1784	6	the	the	DT
40318	1784	7	best	well	RBS
40318	1784	8	-	-	HYPH
40318	1784	9	known	know	VBN
40318	1784	10	of	of	IN
40318	1784	11	these	these	DT
40318	1784	12	forms	form	NNS
40318	1784	13	as	as	IN
40318	1784	14	studied	study	VBN
40318	1784	15	by	by	IN
40318	1784	16	Eckles	Eckles	NNPS
40318	1784	17	and	and	CC
40318	1784	18	Rahn	Rahn	NNP
40318	1784	19	.	.	.
40318	1785	1	[	[	-LRB-
40318	1785	2	42	42	CD
40318	1785	3	]	]	-RRB-
40318	1785	4	One	one	CD
40318	1785	5	of	of	IN
40318	1785	6	these	these	DT
40318	1785	7	forms	form	NNS
40318	1785	8	,	,	,
40318	1785	9	hand	hand	NN
40318	1785	10	cheese,[43	cheese,[43	NN
40318	1785	11	]	]	-RRB-
40318	1785	12	is	be	VBZ
40318	1785	13	manufactured	manufacture	VBN
40318	1785	14	on	on	IN
40318	1785	15	a	a	DT
40318	1785	16	commercial	commercial	JJ
40318	1785	17	basis	basis	NN
40318	1785	18	in	in	IN
40318	1785	19	farm	farm	NN
40318	1785	20	dairies	dairy	NNS
40318	1785	21	among	among	IN
40318	1785	22	families	family	NNS
40318	1785	23	of	of	IN
40318	1785	24	German	german	JJ
40318	1785	25	descent	descent	NN
40318	1785	26	principally	principally	RB
40318	1785	27	in	in	IN
40318	1785	28	Pennsylvania	Pennsylvania	NNP
40318	1785	29	,	,	,
40318	1785	30	and	and	CC
40318	1785	31	on	on	IN
40318	1785	32	a	a	DT
40318	1785	33	factory	factory	NN
40318	1785	34	basis	basis	NN
40318	1785	35	in	in	IN
40318	1785	36	a	a	DT
40318	1785	37	few	few	JJ
40318	1785	38	places	place	NNS
40318	1785	39	in	in	IN
40318	1785	40	New	New	NNP
40318	1785	41	York	York	NNP
40318	1785	42	,	,	,
40318	1785	43	northern	northern	JJ
40318	1785	44	Illinois	Illinois	NNP
40318	1785	45	and	and	CC
40318	1785	46	Wisconsin	Wisconsin	NNP
40318	1785	47	.	.	.
40318	1786	1	On	on	IN
40318	1786	2	the	the	DT
40318	1786	3	small	small	JJ
40318	1786	4	scale	scale	NN
40318	1786	5	,	,	,
40318	1786	6	curd	curd	NNP
40318	1786	7	is	be	VBZ
40318	1786	8	made	make	VBN
40318	1786	9	by	by	IN
40318	1786	10	natural	natural	JJ
40318	1786	11	souring	souring	NN
40318	1786	12	or	or	CC
40318	1786	13	by	by	IN
40318	1786	14	use	use	NN
40318	1786	15	of	of	IN
40318	1786	16	starter	starter	NN
40318	1786	17	,	,	,
40318	1786	18	heated	heat	VBN
40318	1786	19	to	to	TO
40318	1786	20	expel	expel	NN
40318	1786	21	water	water	NN
40318	1786	22	,	,	,
40318	1786	23	cooled	cool	VBD
40318	1786	24	and	and	CC
40318	1786	25	molded	mold	VBN
40318	1786	26	by	by	IN
40318	1786	27	hand	hand	NN
40318	1786	28	into	into	IN
40318	1786	29	cakes	cake	NNS
40318	1786	30	two	two	CD
40318	1786	31	to	to	TO
40318	1786	32	three	three	CD
40318	1786	33	inches	inch	NNS
40318	1786	34	in	in	IN
40318	1786	35	diameter	diameter	NN
40318	1786	36	and	and	CC
40318	1786	37	one	one	CD
40318	1786	38	-	-	HYPH
40318	1786	39	half	half	NN
40318	1786	40	to	to	IN
40318	1786	41	three	three	CD
40318	1786	42	-	-	HYPH
40318	1786	43	quarters	quarter	NNS
40318	1786	44	inch	inch	NN
40318	1786	45	in	in	IN
40318	1786	46	thickness	thickness	NN
40318	1786	47	.	.	.
40318	1787	1	The	the	DT
40318	1787	2	freshly	freshly	RB
40318	1787	3	formed	form	VBN
40318	1787	4	cakes	cake	NNS
40318	1787	5	are	be	VBP
40318	1787	6	placed	place	VBN
40318	1787	7	upon	upon	IN
40318	1787	8	a	a	DT
40318	1787	9	shelf	shelf	NN
40318	1787	10	to	to	TO
40318	1787	11	dry	dry	VB
40318	1787	12	.	.	.
40318	1788	1	There	there	RB
40318	1788	2	they	-PRON-	PRP
40318	1788	3	are	be	VBP
40318	1788	4	turned	turn	VBN
40318	1788	5	daily	daily	RB
40318	1788	6	until	until	IN
40318	1788	7	fairly	fairly	RB
40318	1788	8	firm	firm	JJ
40318	1788	9	,	,	,
40318	1788	10	then	then	RB
40318	1788	11	packed	pack	VBN
40318	1788	12	in	in	IN
40318	1788	13	rolls	roll	NNS
40318	1788	14	into	into	IN
40318	1788	15	wooden	wooden	JJ
40318	1788	16	boxes	box	NNS
40318	1788	17	and	and	CC
40318	1788	18	ripened	ripen	VBD
40318	1788	19	in	in	IN
40318	1788	20	a	a	DT
40318	1788	21	cool	cool	JJ
40318	1788	22	damp	damp	JJ
40318	1788	23	room	room	NN
40318	1788	24	.	.	.
40318	1789	1	In	in	IN
40318	1789	2	this	this	DT
40318	1789	3	ripening	ripening	JJ
40318	1789	4	there	there	EX
40318	1789	5	is	be	VBZ
40318	1789	6	a	a	DT
40318	1789	7	prompt	prompt	JJ
40318	1789	8	development	development	NN
40318	1789	9	of	of	IN
40318	1789	10	a	a	DT
40318	1789	11	heavy	heavy	JJ
40318	1789	12	viscous	viscous	JJ
40318	1789	13	slime	slime	NN
40318	1789	14	,	,	,
40318	1789	15	which	which	WDT
40318	1789	16	consists	consist	VBZ
40318	1789	17	of	of	IN
40318	1789	18	Oidium	Oidium	NNP
40318	1789	19	and	and	CC
40318	1789	20	bacteria	bacteria	NNS
40318	1789	21	.	.	.
40318	1790	1	Other	other	JJ
40318	1790	2	molds	mold	NNS
40318	1790	3	forming	form	VBG
40318	1790	4	loose	loose	JJ
40318	1790	5	cottony	cottony	NNP
40318	1790	6	mycelium	mycelium	NN
40318	1790	7	are	be	VBP
40318	1790	8	brushed	brush	VBN
40318	1790	9	off	off	RP
40318	1790	10	if	if	IN
40318	1790	11	they	-PRON-	PRP
40318	1790	12	appear	appear	VBP
40318	1790	13	.	.	.
40318	1791	1	The	the	DT
40318	1791	2	proper	proper	JJ
40318	1791	3	consistency	consistency	NN
40318	1791	4	of	of	IN
40318	1791	5	this	this	DT
40318	1791	6	slimy	slimy	NN
40318	1791	7	covering	covering	NN
40318	1791	8	depends	depend	VBZ
40318	1791	9	on	on	IN
40318	1791	10	a	a	DT
40318	1791	11	close	close	JJ
40318	1791	12	adjustment	adjustment	NN
40318	1791	13	of	of	IN
40318	1791	14	water	water	NN
40318	1791	15	-	-	HYPH
40318	1791	16	content	content	NN
40318	1791	17	in	in	IN
40318	1791	18	the	the	DT
40318	1791	19	cheese	cheese	NN
40318	1791	20	with	with	IN
40318	1791	21	temperature	temperature	NN
40318	1791	22	and	and	CC
40318	1791	23	relative	relative	JJ
40318	1791	24	humidity	humidity	NN
40318	1791	25	in	in	IN
40318	1791	26	the	the	DT
40318	1791	27	ripening	ripening	JJ
40318	1791	28	room	room	NN
40318	1791	29	.	.	.
40318	1792	1	If	if	IN
40318	1792	2	conditions	condition	NNS
40318	1792	3	are	be	VBP
40318	1792	4	too	too	RB
40318	1792	5	dry	dry	JJ
40318	1792	6	,	,	,
40318	1792	7	the	the	DT
40318	1792	8	cheeses	cheese	NNS
40318	1792	9	harden	harden	VBP
40318	1792	10	quickly	quickly	RB
40318	1792	11	or	or	CC
40318	1792	12	if	if	IN
40318	1792	13	less	less	RBR
40318	1792	14	dry	dry	JJ
40318	1792	15	they	-PRON-	PRP
40318	1792	16	are	be	VBP
40318	1792	17	attacked	attack	VBN
40318	1792	18	by	by	IN
40318	1792	19	green	green	JJ
40318	1792	20	or	or	CC
40318	1792	21	blue	blue	JJ
40318	1792	22	-	-	HYPH
40318	1792	23	green	green	JJ
40318	1792	24	molds	mold	NNS
40318	1792	25	.	.	.
40318	1793	1	If	if	IN
40318	1793	2	too	too	RB
40318	1793	3	wet	wet	JJ
40318	1793	4	,	,	,
40318	1793	5	the	the	DT
40318	1793	6	slimy	slimy	NN
40318	1793	7	covering	covering	NN
40318	1793	8	becomes	become	VBZ
40318	1793	9	too	too	RB
40318	1793	10	soft	soft	JJ
40318	1793	11	and	and	CC
40318	1793	12	watery	watery	JJ
40318	1793	13	,	,	,
40318	1793	14	or	or	CC
40318	1793	15	secondarily	secondarily	RB
40318	1793	16	covered	cover	VBN
40318	1793	17	with	with	IN
40318	1793	18	loose	loose	JJ
40318	1793	19	shimmering	shimmering	JJ
40318	1793	20	masses	masse	NNS
40318	1793	21	of	of	IN
40318	1793	22	mold	mold	NN
40318	1793	23	(	(	-LRB-
40318	1793	24	Mucor	Mucor	NNP
40318	1793	25	sp	sp	NNP
40318	1793	26	.	.	.
40318	1793	27	)	)	-RRB-
40318	1793	28	.	.	.
40318	1794	1	Ripening	ripen	VBG
40318	1794	2	should	should	MD
40318	1794	3	proceed	proceed	VB
40318	1794	4	slowly	slowly	RB
40318	1794	5	and	and	CC
40318	1794	6	occupy	occupy	VB
40318	1794	7	a	a	DT
40318	1794	8	period	period	NN
40318	1794	9	of	of	IN
40318	1794	10	six	six	CD
40318	1794	11	to	to	TO
40318	1794	12	eight	eight	CD
40318	1794	13	weeks	week	NNS
40318	1794	14	.	.	.
40318	1795	1	+140	+140	NNP
40318	1795	2	.	.	.
40318	1796	1	Pennsylvania	Pennsylvania	NNP
40318	1796	2	pot	pot	NN
40318	1796	3	cheese.+--A	cheese.+--a	NN
40318	1796	4	form	form	NN
40318	1796	5	of	of	IN
40318	1796	6	"	"	``
40318	1796	7	pot	pot	NN
40318	1796	8	"	"	''
40318	1796	9	cheese	cheese	NN
40318	1796	10	is	be	VBZ
40318	1796	11	made	make	VBN
40318	1796	12	in	in	IN
40318	1796	13	certain	certain	JJ
40318	1796	14	counties	county	NNS
40318	1796	15	of	of	IN
40318	1796	16	Pennsylvania	Pennsylvania	NNP
40318	1796	17	,	,	,
40318	1796	18	principally	principally	RB
40318	1796	19	for	for	IN
40318	1796	20	local	local	JJ
40318	1796	21	use	use	NN
40318	1796	22	.	.	.
40318	1797	1	Production	production	NN
40318	1797	2	of	of	IN
40318	1797	3	this	this	DT
40318	1797	4	cheese	cheese	NN
40318	1797	5	on	on	IN
40318	1797	6	a	a	DT
40318	1797	7	factory	factory	NN
40318	1797	8	basis	basis	NN
40318	1797	9	is	be	VBZ
40318	1797	10	now	now	RB
40318	1797	11	being	be	VBG
40318	1797	12	attempted	attempt	VBN
40318	1797	13	.	.	.
40318	1798	1	The	the	DT
40318	1798	2	steps	step	NNS
40318	1798	3	in	in	IN
40318	1798	4	manufacture	manufacture	NN
40318	1798	5	are	be	VBP
40318	1798	6	about	about	IN
40318	1798	7	as	as	IN
40318	1798	8	follows:[44	follows:[44	ADD
40318	1798	9	]	]	-RRB-
40318	1798	10	(	(	-LRB-
40318	1798	11	1	1	LS
40318	1798	12	)	)	-RRB-
40318	1798	13	The	the	DT
40318	1798	14	home	home	NN
40318	1798	15	-	-	HYPH
40318	1798	16	made	make	VBN
40318	1798	17	type	type	NN
40318	1798	18	of	of	IN
40318	1798	19	cottage	cottage	NN
40318	1798	20	cheese	cheese	NN
40318	1798	21	curd	curd	NN
40318	1798	22	is	be	VBZ
40318	1798	23	prepared	prepare	VBN
40318	1798	24	,	,	,
40318	1798	25	put	put	VBN
40318	1798	26	into	into	IN
40318	1798	27	a	a	DT
40318	1798	28	crock	crock	NN
40318	1798	29	or	or	CC
40318	1798	30	pot	pot	NN
40318	1798	31	and	and	CC
40318	1798	32	covered	cover	VBN
40318	1798	33	carefully	carefully	RB
40318	1798	34	;	;	:
40318	1798	35	(	(	-LRB-
40318	1798	36	2	2	LS
40318	1798	37	)	)	-RRB-
40318	1798	38	kept	keep	VBD
40318	1798	39	in	in	IN
40318	1798	40	a	a	DT
40318	1798	41	warm	warm	JJ
40318	1798	42	place	place	NN
40318	1798	43	(	(	-LRB-
40318	1798	44	in	in	IN
40318	1798	45	kitchen	kitchen	NN
40318	1798	46	usually	usually	RB
40318	1798	47	)	)	-RRB-
40318	1798	48	;	;	:
40318	1798	49	(	(	-LRB-
40318	1798	50	3	3	LS
40318	1798	51	)	)	-RRB-
40318	1798	52	stirred	stir	VBN
40318	1798	53	from	from	IN
40318	1798	54	time	time	NN
40318	1798	55	to	to	IN
40318	1798	56	time	time	NN
40318	1798	57	,	,	,
40318	1798	58	until	until	IN
40318	1798	59	it	-PRON-	PRP
40318	1798	60	has	have	VBZ
40318	1798	61	ripened	ripen	VBN
40318	1798	62	to	to	IN
40318	1798	63	a	a	DT
40318	1798	64	semi	semi	JJ
40318	1798	65	-	-	JJ
40318	1798	66	liquid	liquid	JJ
40318	1798	67	condition	condition	NN
40318	1798	68	.	.	.
40318	1799	1	This	this	DT
40318	1799	2	occurs	occur	VBZ
40318	1799	3	very	very	RB
40318	1799	4	rapidly	rapidly	RB
40318	1799	5	under	under	IN
40318	1799	6	the	the	DT
40318	1799	7	attack	attack	NN
40318	1799	8	of	of	IN
40318	1799	9	_	_	NNP
40318	1799	10	Oidium	Oidium	NNP
40318	1799	11	lactis	lactis	JJ
40318	1799	12	_	_	NNP
40318	1799	13	accompanied	accompany	VBN
40318	1799	14	by	by	IN
40318	1799	15	bacteria	bacteria	NNS
40318	1799	16	.	.	.
40318	1800	1	Within	within	IN
40318	1800	2	a	a	DT
40318	1800	3	period	period	NN
40318	1800	4	of	of	IN
40318	1800	5	three	three	CD
40318	1800	6	to	to	TO
40318	1800	7	seven	seven	CD
40318	1800	8	days	day	NNS
40318	1800	9	,	,	,
40318	1800	10	according	accord	VBG
40318	1800	11	to	to	IN
40318	1800	12	the	the	DT
40318	1800	13	temperature	temperature	NN
40318	1800	14	and	and	CC
40318	1800	15	to	to	IN
40318	1800	16	the	the	DT
40318	1800	17	water	water	NN
40318	1800	18	-	-	HYPH
40318	1800	19	content	content	NN
40318	1800	20	of	of	IN
40318	1800	21	the	the	DT
40318	1800	22	mass	mass	NN
40318	1800	23	,	,	,
40318	1800	24	the	the	DT
40318	1800	25	granules	granule	NNS
40318	1800	26	of	of	IN
40318	1800	27	curd	curd	NNP
40318	1800	28	become	become	VBP
40318	1800	29	covered	covered	JJ
40318	1800	30	with	with	IN
40318	1800	31	a	a	DT
40318	1800	32	wrinkled	wrinkled	JJ
40318	1800	33	gelatinous	gelatinous	NN
40318	1800	34	almost	almost	RB
40318	1800	35	viscid	viscid	JJ
40318	1800	36	mass	mass	NN
40318	1800	37	of	of	IN
40318	1800	38	mold	mold	NN
40318	1800	39	mycelium	mycelium	NN
40318	1800	40	beneath	beneath	IN
40318	1800	41	which	which	WDT
40318	1800	42	is	be	VBZ
40318	1800	43	a	a	DT
40318	1800	44	layer	layer	NN
40318	1800	45	of	of	IN
40318	1800	46	semi	semi	JJ
40318	1800	47	-	-	JJ
40318	1800	48	liquid	liquid	JJ
40318	1800	49	curd	curd	NN
40318	1800	50	with	with	IN
40318	1800	51	a	a	DT
40318	1800	52	strong	strong	JJ
40318	1800	53	characteristic	characteristic	JJ
40318	1800	54	odor	odor	NN
40318	1800	55	and	and	CC
40318	1800	56	taste	taste	NN
40318	1800	57	.	.	.
40318	1801	1	This	this	DT
40318	1801	2	ripened	ripen	VBD
40318	1801	3	or	or	CC
40318	1801	4	semi	semi	JJ
40318	1801	5	-	-	JJ
40318	1801	6	liquid	liquid	JJ
40318	1801	7	part	part	NN
40318	1801	8	reaches	reach	VBZ
40318	1801	9	about	about	IN
40318	1801	10	half	half	PDT
40318	1801	11	the	the	DT
40318	1801	12	total	total	JJ
40318	1801	13	mass	mass	NN
40318	1801	14	in	in	IN
40318	1801	15	four	four	CD
40318	1801	16	or	or	CC
40318	1801	17	five	five	CD
40318	1801	18	days	day	NNS
40318	1801	19	at	at	IN
40318	1801	20	favorable	favorable	JJ
40318	1801	21	temperatures	temperature	NNS
40318	1801	22	.	.	.
40318	1802	1	(	(	-LRB-
40318	1802	2	4	4	LS
40318	1802	3	)	)	-RRB-
40318	1802	4	The	the	DT
40318	1802	5	vessel	vessel	NN
40318	1802	6	is	be	VBZ
40318	1802	7	then	then	RB
40318	1802	8	placed	place	VBN
40318	1802	9	in	in	IN
40318	1802	10	a	a	DT
40318	1802	11	larger	large	JJR
40318	1802	12	vessel	vessel	NN
40318	1802	13	of	of	IN
40318	1802	14	water	water	NN
40318	1802	15	and	and	CC
40318	1802	16	heated	heat	VBD
40318	1802	17	over	over	IN
40318	1802	18	the	the	DT
40318	1802	19	fire	fire	NN
40318	1802	20	with	with	IN
40318	1802	21	constant	constant	JJ
40318	1802	22	stirring	stirring	NN
40318	1802	23	until	until	IN
40318	1802	24	the	the	DT
40318	1802	25	whole	whole	JJ
40318	1802	26	mass	mass	NN
40318	1802	27	is	be	VBZ
40318	1802	28	melted	melt	VBN
40318	1802	29	and	and	CC
40318	1802	30	smooth	smooth	JJ
40318	1802	31	.	.	.
40318	1803	1	(	(	-LRB-
40318	1803	2	5	5	LS
40318	1803	3	)	)	-RRB-
40318	1803	4	Butter	butter	NN
40318	1803	5	or	or	CC
40318	1803	6	cream	cream	NN
40318	1803	7	,	,	,
40318	1803	8	and	and	CC
40318	1803	9	salt	salt	NN
40318	1803	10	or	or	CC
40318	1803	11	other	other	JJ
40318	1803	12	flavor	flavor	NN
40318	1803	13	is	be	VBZ
40318	1803	14	finally	finally	RB
40318	1803	15	added	add	VBN
40318	1803	16	,	,	,
40318	1803	17	stirred	stir	VBN
40318	1803	18	in	in	IN
40318	1803	19	and	and	CC
40318	1803	20	the	the	DT
40318	1803	21	liquid	liquid	JJ
40318	1803	22	cheese	cheese	NN
40318	1803	23	poured	pour	VBD
40318	1803	24	into	into	IN
40318	1803	25	molds	mold	NNS
40318	1803	26	or	or	CC
40318	1803	27	jelly	jelly	JJ
40318	1803	28	glasses	glass	NNS
40318	1803	29	to	to	TO
40318	1803	30	cool	cool	VB
40318	1803	31	.	.	.
40318	1804	1	If	if	IN
40318	1804	2	properly	properly	RB
40318	1804	3	made	make	VBN
40318	1804	4	and	and	CC
40318	1804	5	cooked	cook	VBN
40318	1804	6	,	,	,
40318	1804	7	the	the	DT
40318	1804	8	resultant	resultant	JJ
40318	1804	9	cheese	cheese	NN
40318	1804	10	has	have	VBZ
40318	1804	11	a	a	DT
40318	1804	12	soft	soft	JJ
40318	1804	13	buttery	buttery	NN
40318	1804	14	consistency	consistency	NN
40318	1804	15	with	with	IN
40318	1804	16	an	an	DT
40318	1804	17	agreeable	agreeable	JJ
40318	1804	18	flavor	flavor	NN
40318	1804	19	,	,	,
40318	1804	20	which	which	WDT
40318	1804	21	frequently	frequently	RB
40318	1804	22	resembles	resemble	VBZ
40318	1804	23	that	that	IN
40318	1804	24	of	of	IN
40318	1804	25	Camembert	Camembert	NNP
40318	1804	26	cheese	cheese	NN
40318	1804	27	.	.	.
40318	1805	1	+141	+141	NNP
40318	1805	2	.	.	.
40318	1806	1	Appetitost	appetitost	UH
40318	1806	2	(	(	-LRB-
40318	1806	3	Appetite	Appetite	NNP
40318	1806	4	cheese).+--A	cheese).+--A	NNP
40318	1806	5	Danish	Danish	NNP
40318	1806	6	buttermilk	buttermilk	NN
40318	1806	7	cheese	cheese	NN
40318	1806	8	is	be	VBZ
40318	1806	9	made	make	VBN
40318	1806	10	under	under	IN
40318	1806	11	this	this	DT
40318	1806	12	name	name	NN
40318	1806	13	.	.	.
40318	1807	1	Sour	sour	JJ
40318	1807	2	buttermilk	buttermilk	NN
40318	1807	3	is	be	VBZ
40318	1807	4	heated	heat	VBN
40318	1807	5	,	,	,
40318	1807	6	by	by	IN
40318	1807	7	some	some	DT
40318	1807	8	to	to	IN
40318	1807	9	boiling	boil	VBG
40318	1807	10	temperature	temperature	NN
40318	1807	11	but	but	CC
40318	1807	12	others	other	NNS
40318	1807	13	(	(	-LRB-
40318	1807	14	Monrad[45	monrad[45	ADD
40318	1807	15	]	]	-RRB-
40318	1807	16	)	)	-RRB-
40318	1807	17	prefer	prefer	VB
40318	1807	18	120	120	CD
40318	1807	19	°	°	NNS
40318	1807	20	F.	F.	NNP
40318	1807	21	,	,	,
40318	1807	22	stirred	stir	VBD
40318	1807	23	thoroughly	thoroughly	RB
40318	1807	24	and	and	CC
40318	1807	25	allowed	allow	VBN
40318	1807	26	to	to	TO
40318	1807	27	settle	settle	VB
40318	1807	28	.	.	.
40318	1808	1	The	the	DT
40318	1808	2	whey	whey	NN
40318	1808	3	is	be	VBZ
40318	1808	4	removed	remove	VBN
40318	1808	5	as	as	RB
40318	1808	6	far	far	RB
40318	1808	7	as	as	IN
40318	1808	8	possible	possible	JJ
40318	1808	9	.	.	.
40318	1809	1	The	the	DT
40318	1809	2	semi	semi	JJ
40318	1809	3	-	-	JJ
40318	1809	4	liquid	liquid	JJ
40318	1809	5	mass	mass	NN
40318	1809	6	is	be	VBZ
40318	1809	7	covered	cover	VBN
40318	1809	8	and	and	CC
40318	1809	9	set	set	VBN
40318	1809	10	in	in	IN
40318	1809	11	a	a	DT
40318	1809	12	warm	warm	JJ
40318	1809	13	place	place	NN
40318	1809	14	.	.	.
40318	1810	1	Fermentation	fermentation	NN
40318	1810	2	becomes	become	VBZ
40318	1810	3	active	active	JJ
40318	1810	4	.	.	.
40318	1811	1	This	this	DT
40318	1811	2	tends	tend	VBZ
40318	1811	3	to	to	TO
40318	1811	4	make	make	VB
40318	1811	5	the	the	DT
40318	1811	6	curd	curd	NN
40318	1811	7	more	more	RBR
40318	1811	8	viscous	viscous	JJ
40318	1811	9	or	or	CC
40318	1811	10	sticky	sticky	JJ
40318	1811	11	.	.	.
40318	1812	1	It	-PRON-	PRP
40318	1812	2	is	be	VBZ
40318	1812	3	then	then	RB
40318	1812	4	kneaded	knead	VBN
40318	1812	5	and	and	CC
40318	1812	6	allowed	allow	VBN
40318	1812	7	to	to	TO
40318	1812	8	ferment	ferment	VB
40318	1812	9	again	again	RB
40318	1812	10	.	.	.
40318	1813	1	This	this	DT
40318	1813	2	process	process	NN
40318	1813	3	is	be	VBZ
40318	1813	4	repeated	repeat	VBN
40318	1813	5	until	until	IN
40318	1813	6	the	the	DT
40318	1813	7	mass	mass	NN
40318	1813	8	is	be	VBZ
40318	1813	9	yellowish	yellowish	JJ
40318	1813	10	and	and	CC
40318	1813	11	soft	soft	JJ
40318	1813	12	but	but	CC
40318	1813	13	tough	tough	JJ
40318	1813	14	or	or	CC
40318	1813	15	viscous	viscous	JJ
40318	1813	16	.	.	.
40318	1814	1	When	when	WRB
40318	1814	2	thoroughly	thoroughly	RB
40318	1814	3	fermented	ferment	VBN
40318	1814	4	,	,	,
40318	1814	5	the	the	DT
40318	1814	6	mass	mass	NN
40318	1814	7	is	be	VBZ
40318	1814	8	again	again	RB
40318	1814	9	heated	heat	VBN
40318	1814	10	to	to	IN
40318	1814	11	120	120	CD
40318	1814	12	°	°	NNS
40318	1814	13	F.	F.	NNP
40318	1814	14	,	,	,
40318	1814	15	and	and	CC
40318	1814	16	6	6	CD
40318	1814	17	per	per	NN
40318	1814	18	cent	cent	NN
40318	1814	19	salt	salt	NN
40318	1814	20	is	be	VBZ
40318	1814	21	added	add	VBN
40318	1814	22	together	together	RB
40318	1814	23	with	with	IN
40318	1814	24	spice	spice	NN
40318	1814	25	;	;	:
40318	1814	26	both	both	DT
40318	1814	27	are	be	VBP
40318	1814	28	worked	work	VBN
40318	1814	29	in	in	IN
40318	1814	30	and	and	CC
40318	1814	31	the	the	DT
40318	1814	32	cheese	cheese	NN
40318	1814	33	is	be	VBZ
40318	1814	34	formed	form	VBN
40318	1814	35	into	into	IN
40318	1814	36	fancy	fancy	JJ
40318	1814	37	shapes	shape	NNS
40318	1814	38	for	for	IN
40318	1814	39	sale	sale	NN
40318	1814	40	.	.	.
40318	1815	1	+142	+142	NNP
40318	1815	2	.	.	.
40318	1816	1	Ripened	Ripened	NNP
40318	1816	2	Neufchâtel	Neufchâtel	NNP
40318	1816	3	,	,	,
40318	1816	4	French	French	NNP
40318	1816	5	process.+--Neufchâtel	process.+--Neufchâtel	VBZ
40318	1816	6	as	as	IN
40318	1816	7	a	a	DT
40318	1816	8	ripened	ripen	VBN
40318	1816	9	cheese	cheese	NN
40318	1816	10	is	be	VBZ
40318	1816	11	made	make	VBN
40318	1816	12	rather	rather	RB
40318	1816	13	widely	widely	RB
40318	1816	14	in	in	IN
40318	1816	15	France	France	NNP
40318	1816	16	but	but	CC
40318	1816	17	it	-PRON-	PRP
40318	1816	18	is	be	VBZ
40318	1816	19	produced	produce	VBN
40318	1816	20	on	on	IN
40318	1816	21	an	an	DT
40318	1816	22	especially	especially	RB
40318	1816	23	large	large	JJ
40318	1816	24	scale	scale	NN
40318	1816	25	in	in	IN
40318	1816	26	Seine	seine	NN
40318	1816	27	-	-	HYPH
40318	1816	28	Inferieure	inferieure	NN
40318	1816	29	.	.	.
40318	1817	1	[	[	-LRB-
40318	1817	2	46	46	CD
40318	1817	3	]	]	-RRB-
40318	1817	4	Some	some	DT
40318	1817	5	factories	factory	NNS
40318	1817	6	use	use	VBP
40318	1817	7	whole	whole	JJ
40318	1817	8	milk	milk	NN
40318	1817	9	,	,	,
40318	1817	10	or	or	CC
40318	1817	11	milk	milk	NN
40318	1817	12	with	with	IN
40318	1817	13	added	add	VBN
40318	1817	14	cream	cream	NN
40318	1817	15	,	,	,
40318	1817	16	others	other	NNS
40318	1817	17	skimmed	skim	VBN
40318	1817	18	-	-	HYPH
40318	1817	19	milk	milk	NN
40318	1817	20	.	.	.
40318	1818	1	[	[	-LRB-
40318	1818	2	47	47	CD
40318	1818	3	]	]	-RRB-
40318	1818	4	The	the	DT
40318	1818	5	whole	whole	JJ
40318	1818	6	-	-	HYPH
40318	1818	7	milk	milk	NN
40318	1818	8	brands	brand	NNS
40318	1818	9	of	of	IN
40318	1818	10	Neufchâtel	Neufchâtel	NNP
40318	1818	11	are	be	VBP
40318	1818	12	those	those	DT
40318	1818	13	which	which	WDT
40318	1818	14	have	have	VBP
40318	1818	15	the	the	DT
40318	1818	16	widest	wide	JJS
40318	1818	17	reputation	reputation	NN
40318	1818	18	.	.	.
40318	1819	1	For	for	IN
40318	1819	2	making	make	VBG
40318	1819	3	this	this	DT
40318	1819	4	cheese	cheese	NN
40318	1819	5	,	,	,
40318	1819	6	the	the	DT
40318	1819	7	working	working	NN
40318	1819	8	room	room	NN
40318	1819	9	is	be	VBZ
40318	1819	10	held	hold	VBN
40318	1819	11	as	as	RB
40318	1819	12	closely	closely	RB
40318	1819	13	as	as	IN
40318	1819	14	possible	possible	JJ
40318	1819	15	at	at	IN
40318	1819	16	15	15	CD
40318	1819	17	-	-	SYM
40318	1819	18	16	16	CD
40318	1819	19	°	°	,
40318	1819	20	C.	C.	NNP
40318	1819	21	(	(	-LRB-
40318	1819	22	58	58	CD
40318	1819	23	-	-	SYM
40318	1819	24	60	60	CD
40318	1819	25	°	°	,
40318	1819	26	F.	F.	NNP
40318	1819	27	)	)	-RRB-
40318	1819	28	.	.	.
40318	1820	1	The	the	DT
40318	1820	2	milk	milk	NN
40318	1820	3	is	be	VBZ
40318	1820	4	strained	strain	VBN
40318	1820	5	into	into	IN
40318	1820	6	earthen	earthen	JJ
40318	1820	7	vessels	vessel	NNS
40318	1820	8	holding	hold	VBG
40318	1820	9	twenty	twenty	CD
40318	1820	10	liters	liter	NNS
40318	1820	11	.	.	.
40318	1821	1	Rennet	Rennet	NNP
40318	1821	2	is	be	VBZ
40318	1821	3	added	add	VBN
40318	1821	4	to	to	IN
40318	1821	5	the	the	DT
40318	1821	6	freshly	freshly	RB
40318	1821	7	drawn	draw	VBN
40318	1821	8	milk	milk	NN
40318	1821	9	at	at	IN
40318	1821	10	about	about	RB
40318	1821	11	30	30	CD
40318	1821	12	°	°	,
40318	1821	13	C.	C.	NNP
40318	1821	14	(	(	-LRB-
40318	1821	15	86	86	CD
40318	1821	16	°	°	,
40318	1821	17	F.	F.	NNP
40318	1821	18	)	)	-RRB-
40318	1821	19	in	in	IN
40318	1821	20	amount	amount	NN
40318	1821	21	sufficient	sufficient	JJ
40318	1821	22	to	to	TO
40318	1821	23	produce	produce	VB
40318	1821	24	coagulation	coagulation	NN
40318	1821	25	in	in	IN
40318	1821	26	about	about	RB
40318	1821	27	twenty	twenty	CD
40318	1821	28	-	-	HYPH
40318	1821	29	four	four	CD
40318	1821	30	hours	hour	NNS
40318	1821	31	.	.	.
40318	1822	1	Draining	drain	VBG
40318	1822	2	racks	rack	NNS
40318	1822	3	of	of	IN
40318	1822	4	various	various	JJ
40318	1822	5	forms	form	NNS
40318	1822	6	are	be	VBP
40318	1822	7	covered	cover	VBN
40318	1822	8	with	with	IN
40318	1822	9	cloth	cloth	NN
40318	1822	10	.	.	.
40318	1823	1	The	the	DT
40318	1823	2	vessels	vessel	NNS
40318	1823	3	of	of	IN
40318	1823	4	curd	curd	NNS
40318	1823	5	are	be	VBP
40318	1823	6	dumped	dump	VBN
40318	1823	7	upon	upon	IN
40318	1823	8	the	the	DT
40318	1823	9	racks	rack	NNS
40318	1823	10	.	.	.
40318	1824	1	The	the	DT
40318	1824	2	whey	whey	NN
40318	1824	3	separates	separate	VBZ
40318	1824	4	slowly	slowly	RB
40318	1824	5	and	and	CC
40318	1824	6	drains	drain	VBZ
40318	1824	7	off	off	RP
40318	1824	8	through	through	IN
40318	1824	9	the	the	DT
40318	1824	10	cloth	cloth	NN
40318	1824	11	.	.	.
40318	1825	1	About	about	RB
40318	1825	2	twelve	twelve	CD
40318	1825	3	hours	hour	NNS
40318	1825	4	are	be	VBP
40318	1825	5	allowed	allow	VBN
40318	1825	6	for	for	IN
40318	1825	7	this	this	DT
40318	1825	8	process	process	NN
40318	1825	9	.	.	.
40318	1826	1	The	the	DT
40318	1826	2	corners	corner	NNS
40318	1826	3	of	of	IN
40318	1826	4	the	the	DT
40318	1826	5	cloth	cloth	NN
40318	1826	6	are	be	VBP
40318	1826	7	then	then	RB
40318	1826	8	brought	bring	VBN
40318	1826	9	together	together	RB
40318	1826	10	and	and	CC
40318	1826	11	folded	fold	VBN
40318	1826	12	in	in	IN
40318	1826	13	or	or	CC
40318	1826	14	tied	tie	VBN
40318	1826	15	and	and	CC
40318	1826	16	the	the	DT
40318	1826	17	mass	mass	NN
40318	1826	18	pressed	press	VBD
40318	1826	19	to	to	TO
40318	1826	20	complete	complete	VB
40318	1826	21	the	the	DT
40318	1826	22	drainage	drainage	NN
40318	1826	23	.	.	.
40318	1827	1	The	the	DT
40318	1827	2	finished	finished	JJ
40318	1827	3	curd	curd	NN
40318	1827	4	is	be	VBZ
40318	1827	5	worked	work	VBN
40318	1827	6	or	or	CC
40318	1827	7	kneaded	knead	VBN
40318	1827	8	to	to	TO
40318	1827	9	produce	produce	VB
40318	1827	10	a	a	DT
40318	1827	11	smooth	smooth	JJ
40318	1827	12	and	and	CC
40318	1827	13	uniform	uniform	JJ
40318	1827	14	texture	texture	NN
40318	1827	15	.	.	.
40318	1828	1	This	this	DT
40318	1828	2	process	process	NN
40318	1828	3	of	of	IN
40318	1828	4	curd	curd	NN
40318	1828	5	-	-	HYPH
40318	1828	6	making	making	NN
40318	1828	7	is	be	VBZ
40318	1828	8	essentially	essentially	RB
40318	1828	9	the	the	DT
40318	1828	10	same	same	JJ
40318	1828	11	as	as	IN
40318	1828	12	the	the	DT
40318	1828	13	American	american	JJ
40318	1828	14	factory	factory	NN
40318	1828	15	process	process	NN
40318	1828	16	of	of	IN
40318	1828	17	making	make	VBG
40318	1828	18	Neufchâtel	Neufchâtel	NNP
40318	1828	19	.	.	.
40318	1829	1	The	the	DT
40318	1829	2	ripening	ripening	JJ
40318	1829	3	process	process	NN
40318	1829	4	has	have	VBZ
40318	1829	5	been	be	VBN
40318	1829	6	entirely	entirely	RB
40318	1829	7	dropped	drop	VBN
40318	1829	8	in	in	IN
40318	1829	9	America	America	NNP
40318	1829	10	.	.	.
40318	1830	1	The	the	DT
40318	1830	2	curd	curd	NN
40318	1830	3	is	be	VBZ
40318	1830	4	finally	finally	RB
40318	1830	5	molded	mold	VBN
40318	1830	6	in	in	IN
40318	1830	7	metal	metal	NN
40318	1830	8	forms	form	NNS
40318	1830	9	5	5	CD
40318	1830	10	cm	cm	NNS
40318	1830	11	.	.	.
40318	1831	1	(	(	-LRB-
40318	1831	2	2	2	CD
40318	1831	3	inches	inch	NNS
40318	1831	4	)	)	-RRB-
40318	1831	5	in	in	IN
40318	1831	6	diameter	diameter	NN
40318	1831	7	and	and	CC
40318	1831	8	about	about	RB
40318	1831	9	6.7	6.7	CD
40318	1831	10	cm	cm	NNS
40318	1831	11	.	.	.
40318	1832	1	(	(	-LRB-
40318	1832	2	about	about	RB
40318	1832	3	3	3	CD
40318	1832	4	inches	inch	NNS
40318	1832	5	)	)	-RRB-
40318	1832	6	high	high	JJ
40318	1832	7	,	,	,
40318	1832	8	open	open	JJ
40318	1832	9	at	at	IN
40318	1832	10	both	both	DT
40318	1832	11	ends	end	NNS
40318	1832	12	.	.	.
40318	1833	1	These	these	DT
40318	1833	2	molds	mold	NNS
40318	1833	3	are	be	VBP
40318	1833	4	filled	fill	VBN
40318	1833	5	,	,	,
40318	1833	6	the	the	DT
40318	1833	7	freshly	freshly	RB
40318	1833	8	formed	form	VBN
40318	1833	9	cheeses	cheese	NNS
40318	1833	10	are	be	VBP
40318	1833	11	pressed	press	VBN
40318	1833	12	out	out	RP
40318	1833	13	with	with	IN
40318	1833	14	a	a	DT
40318	1833	15	plunger	plunger	NN
40318	1833	16	or	or	CC
40318	1833	17	piston	piston	NN
40318	1833	18	and	and	CC
40318	1833	19	their	-PRON-	PRP$
40318	1833	20	surfaces	surface	NNS
40318	1833	21	smoothed	smooth	VBN
40318	1833	22	with	with	IN
40318	1833	23	a	a	DT
40318	1833	24	wooden	wooden	JJ
40318	1833	25	knife	knife	NN
40318	1833	26	.	.	.
40318	1834	1	After	after	IN
40318	1834	2	molding	molding	NN
40318	1834	3	is	be	VBZ
40318	1834	4	completed	complete	VBN
40318	1834	5	,	,	,
40318	1834	6	the	the	DT
40318	1834	7	cheeses	cheese	NNS
40318	1834	8	are	be	VBP
40318	1834	9	salted	salt	VBN
40318	1834	10	by	by	IN
40318	1834	11	sprinkling	sprinkle	VBG
40318	1834	12	the	the	DT
40318	1834	13	entire	entire	JJ
40318	1834	14	surface	surface	NN
40318	1834	15	with	with	IN
40318	1834	16	fine	fine	JJ
40318	1834	17	dry	dry	JJ
40318	1834	18	salt	salt	NN
40318	1834	19	as	as	IN
40318	1834	20	the	the	DT
40318	1834	21	cheese	cheese	NN
40318	1834	22	is	be	VBZ
40318	1834	23	held	hold	VBN
40318	1834	24	in	in	IN
40318	1834	25	the	the	DT
40318	1834	26	hand	hand	NN
40318	1834	27	.	.	.
40318	1835	1	In	in	IN
40318	1835	2	this	this	DT
40318	1835	3	way	way	NN
40318	1835	4	each	each	DT
40318	1835	5	cheese	cheese	NN
40318	1835	6	receives	receive	VBZ
40318	1835	7	and	and	CC
40318	1835	8	absorbs	absorb	VBZ
40318	1835	9	3	3	CD
40318	1835	10	to	to	TO
40318	1835	11	4	4	CD
40318	1835	12	per	per	NN
40318	1835	13	cent	cent	NN
40318	1835	14	salt	salt	NN
40318	1835	15	.	.	.
40318	1836	1	After	after	IN
40318	1836	2	salting	salt	VBG
40318	1836	3	,	,	,
40318	1836	4	the	the	DT
40318	1836	5	cheeses	cheese	NNS
40318	1836	6	are	be	VBP
40318	1836	7	arranged	arrange	VBN
40318	1836	8	upon	upon	IN
40318	1836	9	boards	board	NNS
40318	1836	10	and	and	CC
40318	1836	11	allowed	allow	VBN
40318	1836	12	to	to	TO
40318	1836	13	drain	drain	VB
40318	1836	14	twenty	twenty	CD
40318	1836	15	-	-	HYPH
40318	1836	16	four	four	CD
40318	1836	17	hours	hour	NNS
40318	1836	18	.	.	.
40318	1837	1	They	-PRON-	PRP
40318	1837	2	are	be	VBP
40318	1837	3	then	then	RB
40318	1837	4	removed	remove	VBN
40318	1837	5	to	to	IN
40318	1837	6	the	the	DT
40318	1837	7	first	first	JJ
40318	1837	8	or	or	CC
40318	1837	9	drying	drying	NN
40318	1837	10	room	room	NN
40318	1837	11	.	.	.
40318	1838	1	The	the	DT
40318	1838	2	frames	frame	NNS
40318	1838	3	of	of	IN
40318	1838	4	the	the	DT
40318	1838	5	drying	drying	NN
40318	1838	6	room	room	NN
40318	1838	7	(	(	-LRB-
40318	1838	8	secherie	secherie	NNP
40318	1838	9	)	)	-RRB-
40318	1838	10	are	be	VBP
40318	1838	11	covered	cover	VBN
40318	1838	12	with	with	IN
40318	1838	13	straw	straw	NN
40318	1838	14	and	and	CC
40318	1838	15	the	the	DT
40318	1838	16	cheeses	cheese	NNS
40318	1838	17	are	be	VBP
40318	1838	18	placed	place	VBN
40318	1838	19	carefully	carefully	RB
40318	1838	20	upon	upon	IN
40318	1838	21	the	the	DT
40318	1838	22	straw	straw	NN
40318	1838	23	to	to	TO
40318	1838	24	avoid	avoid	VB
40318	1838	25	contact	contact	NN
40318	1838	26	with	with	IN
40318	1838	27	each	each	DT
40318	1838	28	other	other	JJ
40318	1838	29	.	.	.
40318	1839	1	They	-PRON-	PRP
40318	1839	2	are	be	VBP
40318	1839	3	turned	turn	VBN
40318	1839	4	each	each	DT
40318	1839	5	day	day	NN
40318	1839	6	to	to	TO
40318	1839	7	present	present	VB
40318	1839	8	a	a	DT
40318	1839	9	fresh	fresh	JJ
40318	1839	10	surface	surface	NN
40318	1839	11	to	to	IN
40318	1839	12	the	the	DT
40318	1839	13	straw	straw	NN
40318	1839	14	during	during	IN
40318	1839	15	a	a	DT
40318	1839	16	period	period	NN
40318	1839	17	of	of	IN
40318	1839	18	two	two	CD
40318	1839	19	to	to	TO
40318	1839	20	three	three	CD
40318	1839	21	weeks	week	NNS
40318	1839	22	in	in	IN
40318	1839	23	the	the	DT
40318	1839	24	drying	drying	NN
40318	1839	25	room	room	NN
40318	1839	26	(	(	-LRB-
40318	1839	27	secherie	secherie	NNP
40318	1839	28	)	)	-RRB-
40318	1839	29	.	.	.
40318	1840	1	Mold	mold	NN
40318	1840	2	begins	begin	VBZ
40318	1840	3	to	to	TO
40318	1840	4	show	show	VB
40318	1840	5	as	as	IN
40318	1840	6	white	white	NNP
40318	1840	7	cottony	cottony	NNP
40318	1840	8	mycelium	mycelium	NN
40318	1840	9	after	after	IN
40318	1840	10	five	five	CD
40318	1840	11	to	to	TO
40318	1840	12	six	six	CD
40318	1840	13	days	day	NNS
40318	1840	14	,	,	,
40318	1840	15	and	and	CC
40318	1840	16	slowly	slowly	RB
40318	1840	17	turns	turn	VBZ
40318	1840	18	to	to	IN
40318	1840	19	"	"	``
40318	1840	20	blue	blue	JJ
40318	1840	21	"	"	''
40318	1840	22	(	(	-LRB-
40318	1840	23	bluish	bluish	NNP
40318	1840	24	green	green	NN
40318	1840	25	)	)	-RRB-
40318	1840	26	.	.	.
40318	1841	1	When	when	WRB
40318	1841	2	the	the	DT
40318	1841	3	cheeses	cheese	NNS
40318	1841	4	are	be	VBP
40318	1841	5	well	well	RB
40318	1841	6	covered	cover	VBN
40318	1841	7	with	with	IN
40318	1841	8	this	this	DT
40318	1841	9	moldy	moldy	JJ
40318	1841	10	rind	rind	NN
40318	1841	11	,	,	,
40318	1841	12	they	-PRON-	PRP
40318	1841	13	are	be	VBP
40318	1841	14	removed	remove	VBN
40318	1841	15	to	to	IN
40318	1841	16	the	the	DT
40318	1841	17	ripening	ripening	JJ
40318	1841	18	cellar	cellar	NN
40318	1841	19	.	.	.
40318	1842	1	In	in	IN
40318	1842	2	the	the	DT
40318	1842	3	ripening	ripening	JJ
40318	1842	4	cellar	cellar	NN
40318	1842	5	also	also	RB
40318	1842	6	the	the	DT
40318	1842	7	cheeses	cheese	NNS
40318	1842	8	stand	stand	VBP
40318	1842	9	upon	upon	IN
40318	1842	10	straw	straw	NN
40318	1842	11	.	.	.
40318	1843	1	They	-PRON-	PRP
40318	1843	2	are	be	VBP
40318	1843	3	turned	turn	VBN
40318	1843	4	over	over	RP
40318	1843	5	every	every	DT
40318	1843	6	three	three	CD
40318	1843	7	or	or	CC
40318	1843	8	four	four	CD
40318	1843	9	days	day	NNS
40318	1843	10	at	at	IN
40318	1843	11	first	first	RB
40318	1843	12	,	,	,
40318	1843	13	then	then	RB
40318	1843	14	allowed	allow	VBN
40318	1843	15	to	to	TO
40318	1843	16	stand	stand	VB
40318	1843	17	for	for	IN
40318	1843	18	a	a	DT
40318	1843	19	longer	long	JJR
40318	1843	20	period	period	NN
40318	1843	21	.	.	.
40318	1844	1	When	when	WRB
40318	1844	2	ripe	ripe	JJ
40318	1844	3	,	,	,
40318	1844	4	a	a	DT
40318	1844	5	Neufchâtel	Neufchâtel	NNP
40318	1844	6	cheese	cheese	NN
40318	1844	7	so	so	RB
40318	1844	8	made	make	VBD
40318	1844	9	weighs	weigh	NNS
40318	1844	10	about	about	IN
40318	1844	11	125	125	CD
40318	1844	12	grams	gram	NNS
40318	1844	13	.	.	.
40318	1845	1	One	one	CD
40318	1845	2	liter	liter	NN
40318	1845	3	of	of	IN
40318	1845	4	milk	milk	NN
40318	1845	5	makes	make	VBZ
40318	1845	6	225	225	CD
40318	1845	7	grams	gram	NNS
40318	1845	8	of	of	IN
40318	1845	9	such	such	JJ
40318	1845	10	cheese	cheese	NN
40318	1845	11	.	.	.
40318	1846	1	The	the	DT
40318	1846	2	ripening	ripening	NN
40318	1846	3	of	of	IN
40318	1846	4	Neufchâtel	Neufchâtel	NNP
40318	1846	5	has	have	VBZ
40318	1846	6	never	never	RB
40318	1846	7	been	be	VBN
40318	1846	8	fully	fully	RB
40318	1846	9	studied	study	VBN
40318	1846	10	,	,	,
40318	1846	11	but	but	CC
40318	1846	12	a	a	DT
40318	1846	13	series	series	NN
40318	1846	14	of	of	IN
40318	1846	15	these	these	DT
40318	1846	16	cheeses	cheese	NNS
40318	1846	17	were	be	VBD
40318	1846	18	obtained	obtain	VBN
40318	1846	19	by	by	IN
40318	1846	20	one	one	CD
40318	1846	21	of	of	IN
40318	1846	22	the	the	DT
40318	1846	23	authors	author	NNS
40318	1846	24	;	;	:
40318	1846	25	cultures	culture	NNS
40318	1846	26	were	be	VBD
40318	1846	27	made	make	VBN
40318	1846	28	and	and	CC
40318	1846	29	examined	examine	VBN
40318	1846	30	.	.	.
40318	1847	1	[	[	-LRB-
40318	1847	2	48	48	CD
40318	1847	3	]	]	-RRB-
40318	1847	4	The	the	DT
40318	1847	5	salt	salt	NN
40318	1847	6	-	-	HYPH
40318	1847	7	content	content	NN
40318	1847	8	in	in	IN
40318	1847	9	the	the	DT
40318	1847	10	first	first	JJ
40318	1847	11	place	place	NN
40318	1847	12	was	be	VBD
40318	1847	13	found	find	VBN
40318	1847	14	to	to	TO
40318	1847	15	be	be	VB
40318	1847	16	so	so	RB
40318	1847	17	high	high	JJ
40318	1847	18	that	that	IN
40318	1847	19	_	_	NNP
40318	1847	20	Oidium	Oidium	NNP
40318	1847	21	lactis	lactis	JJ
40318	1847	22	_	_	NNP
40318	1847	23	was	be	VBD
40318	1847	24	eliminated	eliminate	VBN
40318	1847	25	as	as	IN
40318	1847	26	an	an	DT
40318	1847	27	active	active	JJ
40318	1847	28	factor	factor	NN
40318	1847	29	in	in	IN
40318	1847	30	the	the	DT
40318	1847	31	ripening	ripening	NN
40318	1847	32	.	.	.
40318	1848	1	The	the	DT
40318	1848	2	mold	mold	NN
40318	1848	3	proved	prove	VBD
40318	1848	4	to	to	TO
40318	1848	5	be	be	VB
40318	1848	6	on	on	IN
40318	1848	7	some	some	DT
40318	1848	8	cheeses	cheese	NNS
40318	1848	9	_	_	NNP
40318	1848	10	Penicillium	Penicillium	NNP
40318	1848	11	Camemberti	Camemberti	NNP
40318	1848	12	_	_	NNP
40318	1848	13	,	,	,
40318	1848	14	the	the	DT
40318	1848	15	typical	typical	JJ
40318	1848	16	mold	mold	NN
40318	1848	17	of	of	IN
40318	1848	18	Camembert	Camembert	NNP
40318	1848	19	as	as	IN
40318	1848	20	it	-PRON-	PRP
40318	1848	21	is	be	VBZ
40318	1848	22	made	make	VBN
40318	1848	23	in	in	IN
40318	1848	24	Normandy	Normandy	NNP
40318	1848	25	,	,	,
40318	1848	26	on	on	IN
40318	1848	27	others	other	NNS
40318	1848	28	_	_	NNP
40318	1848	29	P.	P.	NNP
40318	1849	1	Camemberti	Camemberti	NNP
40318	1849	2	_	_	NNP
40318	1849	3	var	var	NN
40318	1849	4	.	.	.
40318	1850	1	_	_	NNP
40318	1850	2	Rogeri	Rogeri	NNP
40318	1850	3	_	_	NNP
40318	1850	4	,	,	,
40318	1850	5	the	the	DT
40318	1850	6	pure	pure	JJ
40318	1850	7	white	white	JJ
40318	1850	8	form	form	NN
40318	1850	9	as	as	IN
40318	1850	10	used	use	VBN
40318	1850	11	under	under	IN
40318	1850	12	the	the	DT
40318	1850	13	patents	patent	NNS
40318	1850	14	of	of	IN
40318	1850	15	M.	M.	NNP
40318	1850	16	Georges	Georges	NNP
40318	1850	17	Roger	Roger	NNP
40318	1850	18	in	in	IN
40318	1850	19	the	the	DT
40318	1850	20	region	region	NN
40318	1850	21	of	of	IN
40318	1850	22	Seine	seine	NN
40318	1850	23	-	-	HYPH
40318	1850	24	et	et	FW
40318	1850	25	-	-	HYPH
40318	1850	26	Marne	Marne	NNP
40318	1850	27	to	to	IN
40318	1850	28	the	the	DT
40318	1850	29	eastward	eastward	NN
40318	1850	30	of	of	IN
40318	1850	31	Paris	Paris	NNP
40318	1850	32	and	and	CC
40318	1850	33	called	call	VBD
40318	1850	34	by	by	IN
40318	1850	35	him	-PRON-	PRP
40318	1850	36	and	and	CC
40318	1850	37	by	by	IN
40318	1850	38	Mazé	Mazé	NNP
40318	1850	39	_	_	NNP
40318	1850	40	P.	P.	NNP
40318	1851	1	candidum	candidum	NNP
40318	1851	2	_	_	NNP
40318	1851	3	.	.	.
40318	1852	1	The	the	DT
40318	1852	2	physical	physical	JJ
40318	1852	3	condition	condition	NN
40318	1852	4	of	of	IN
40318	1852	5	the	the	DT
40318	1852	6	ripened	ripen	VBN
40318	1852	7	curd	curd	NN
40318	1852	8	and	and	CC
40318	1852	9	the	the	DT
40318	1852	10	flavors	flavor	NNS
40318	1852	11	encountered	encounter	VBN
40318	1852	12	were	be	VBD
40318	1852	13	those	those	DT
40318	1852	14	associated	associate	VBN
40318	1852	15	with	with	IN
40318	1852	16	these	these	DT
40318	1852	17	two	two	CD
40318	1852	18	species	specie	NNS
40318	1852	19	by	by	IN
40318	1852	20	many	many	JJ
40318	1852	21	hundreds	hundred	NNS
40318	1852	22	of	of	IN
40318	1852	23	experiments	experiment	NNS
40318	1852	24	during	during	IN
40318	1852	25	the	the	DT
40318	1852	26	Camembert	Camembert	NNP
40318	1852	27	investigation	investigation	NN
40318	1852	28	in	in	IN
40318	1852	29	Connecticut	Connecticut	NNP
40318	1852	30	.	.	.
40318	1853	1	[	[	-LRB-
40318	1853	2	49	49	CD
40318	1853	3	]	]	-RRB-
40318	1853	4	These	these	DT
40318	1853	5	facts	fact	NNS
40318	1853	6	justify	justify	VBP
40318	1853	7	the	the	DT
40318	1853	8	conclusion	conclusion	NN
40318	1853	9	that	that	WDT
40318	1853	10	ripened	ripen	VBD
40318	1853	11	Neufchâtel	Neufchâtel	NNP
40318	1853	12	is	be	VBZ
40318	1853	13	first	first	RB
40318	1853	14	soured	sour	VBN
40318	1853	15	by	by	IN
40318	1853	16	lactic	lactic	JJ
40318	1853	17	organisms	organism	NNS
40318	1853	18	,	,	,
40318	1853	19	then	then	RB
40318	1853	20	so	so	RB
40318	1853	21	salted	salt	VBD
40318	1853	22	as	as	IN
40318	1853	23	to	to	TO
40318	1853	24	eliminate	eliminate	VB
40318	1853	25	or	or	CC
40318	1853	26	reduce	reduce	VB
40318	1853	27	to	to	IN
40318	1853	28	a	a	DT
40318	1853	29	minimum	minimum	NN
40318	1853	30	the	the	DT
40318	1853	31	characteristic	characteristic	JJ
40318	1853	32	activities	activity	NNS
40318	1853	33	of	of	IN
40318	1853	34	_	_	NNP
40318	1853	35	Oidium	Oidium	NNP
40318	1853	36	lactis	lactis	JJ
40318	1853	37	_	_	NNP
40318	1853	38	,	,	,
40318	1853	39	while	while	IN
40318	1853	40	the	the	DT
40318	1853	41	proteolytic	proteolytic	JJ
40318	1853	42	action	action	NN
40318	1853	43	and	and	CC
40318	1853	44	the	the	DT
40318	1853	45	physical	physical	JJ
40318	1853	46	changes	change	NNS
40318	1853	47	are	be	VBP
40318	1853	48	closely	closely	RB
40318	1853	49	similar	similar	JJ
40318	1853	50	to	to	IN
40318	1853	51	those	those	DT
40318	1853	52	of	of	IN
40318	1853	53	Camembert	Camembert	NNP
40318	1853	54	which	which	WDT
40318	1853	55	is	be	VBZ
40318	1853	56	ripened	ripen	VBN
40318	1853	57	primarily	primarily	RB
40318	1853	58	by	by	IN
40318	1853	59	the	the	DT
40318	1853	60	same	same	JJ
40318	1853	61	molds	mold	NNS
40318	1853	62	.	.	.
40318	1854	1	+143	+143	NNP
40318	1854	2	.	.	.
40318	1855	1	The	the	DT
40318	1855	2	Camembert	Camembert	NNP
40318	1855	3	group.+--The	group.+--the	CD
40318	1855	4	soft	soft	JJ
40318	1855	5	cheeses	cheese	NNS
40318	1855	6	ripened	ripen	VBN
40318	1855	7	by	by	IN
40318	1855	8	molds	mold	NNS
40318	1855	9	are	be	VBP
40318	1855	10	French	french	JJ
40318	1855	11	in	in	IN
40318	1855	12	origin	origin	NN
40318	1855	13	.	.	.
40318	1856	1	Their	-PRON-	PRP$
40318	1856	2	manufacture	manufacture	NN
40318	1856	3	has	have	VBZ
40318	1856	4	spread	spread	VBN
40318	1856	5	into	into	IN
40318	1856	6	Germany	Germany	NNP
40318	1856	7	,	,	,
40318	1856	8	Italy	Italy	NNP
40318	1856	9	and	and	CC
40318	1856	10	America	America	NNP
40318	1856	11	.	.	.
40318	1857	1	Of	of	IN
40318	1857	2	the	the	DT
40318	1857	3	series	series	NN
40318	1857	4	,	,	,
40318	1857	5	the	the	DT
40318	1857	6	most	most	RBS
40318	1857	7	widely	widely	RB
40318	1857	8	known	know	VBN
40318	1857	9	is	be	VBZ
40318	1857	10	Camembert	Camembert	NNP
40318	1857	11	,	,	,
40318	1857	12	which	which	WDT
40318	1857	13	will	will	MD
40318	1857	14	be	be	VB
40318	1857	15	described	describe	VBN
40318	1857	16	as	as	IN
40318	1857	17	typical	typical	JJ
40318	1857	18	for	for	IN
40318	1857	19	the	the	DT
40318	1857	20	group	group	NN
40318	1857	21	.	.	.
40318	1858	1	Brie	Brie	NNP
40318	1858	2	,	,	,
40318	1858	3	Coulommiers	Coulommiers	NNPS
40318	1858	4	,	,	,
40318	1858	5	Robbiola	Robbiola	NNP
40318	1858	6	and	and	CC
40318	1858	7	Ripened	Ripened	NNP
40318	1858	8	Neufchâtel	Neufchâtel	NNP
40318	1858	9	belong	belong	VBP
40318	1858	10	to	to	IN
40318	1858	11	this	this	DT
40318	1858	12	series	series	NN
40318	1858	13	.	.	.
40318	1859	1	+144	+144	NNP
40318	1859	2	.	.	.
40318	1860	1	Camembert	Camembert	NNP
40318	1860	2	cheese.+--The	cheese.+--the	CD
40318	1860	3	origin	origin	NN
40318	1860	4	of	of	IN
40318	1860	5	Camembert	Camembert	NNP
40318	1860	6	is	be	VBZ
40318	1860	7	given	give	VBN
40318	1860	8	by	by	IN
40318	1860	9	French	french	JJ
40318	1860	10	authorities	authority	NNS
40318	1860	11	as	as	IN
40318	1860	12	1791	1791	CD
40318	1860	13	in	in	IN
40318	1860	14	the	the	DT
40318	1860	15	Commune	Commune	NNP
40318	1860	16	of	of	IN
40318	1860	17	Camembert	Camembert	NNP
40318	1860	18	near	near	IN
40318	1860	19	Vimoutiers	Vimoutiers	NNPS
40318	1860	20	in	in	IN
40318	1860	21	Orne	Orne	NNP
40318	1860	22	,	,	,
40318	1860	23	France	France	NNP
40318	1860	24	.	.	.
40318	1861	1	From	from	IN
40318	1861	2	a	a	DT
40318	1861	3	very	very	RB
40318	1861	4	restricted	restricted	JJ
40318	1861	5	production	production	NN
40318	1861	6	at	at	IN
40318	1861	7	first	first	RB
40318	1861	8	,	,	,
40318	1861	9	Camembert	Camembert	NNP
40318	1861	10	-	-	HYPH
40318	1861	11	making	making	NN
40318	1861	12	has	have	VBZ
40318	1861	13	spread	spread	VBN
40318	1861	14	through	through	IN
40318	1861	15	the	the	DT
40318	1861	16	region	region	NN
40318	1861	17	from	from	IN
40318	1861	18	Caen	Caen	NNP
40318	1861	19	in	in	IN
40318	1861	20	the	the	DT
40318	1861	21	west	west	NN
40318	1861	22	to	to	IN
40318	1861	23	Havre	Havre	NNP
40318	1861	24	,	,	,
40318	1861	25	Rouen	Rouen	NNP
40318	1861	26	and	and	CC
40318	1861	27	a	a	DT
40318	1861	28	considerable	considerable	JJ
40318	1861	29	area	area	NN
40318	1861	30	east	east	RB
40318	1861	31	of	of	IN
40318	1861	32	Paris	Paris	NNP
40318	1861	33	.	.	.
40318	1862	1	In	in	IN
40318	1862	2	America	America	NNP
40318	1862	3	Camembert	Camembert	NNP
40318	1862	4	began	begin	VBD
40318	1862	5	to	to	TO
40318	1862	6	be	be	VB
40318	1862	7	made	make	VBN
40318	1862	8	in	in	IN
40318	1862	9	one	one	CD
40318	1862	10	factory	factory	NN
40318	1862	11	about	about	IN
40318	1862	12	1900	1900	CD
40318	1862	13	.	.	.
40318	1863	1	Several	several	JJ
40318	1863	2	other	other	JJ
40318	1863	3	factories	factory	NNS
40318	1863	4	followed	follow	VBN
40318	1863	5	by	by	IN
40318	1863	6	1906	1906	CD
40318	1863	7	.	.	.
40318	1864	1	The	the	DT
40318	1864	2	difficulties	difficulty	NNS
40318	1864	3	and	and	CC
40318	1864	4	losses	loss	NNS
40318	1864	5	encountered	encounter	VBN
40318	1864	6	led	lead	VBD
40318	1864	7	to	to	IN
40318	1864	8	the	the	DT
40318	1864	9	abandonment	abandonment	NN
40318	1864	10	of	of	IN
40318	1864	11	these	these	DT
40318	1864	12	undertakings	undertaking	NNS
40318	1864	13	,	,	,
40318	1864	14	until	until	IN
40318	1864	15	at	at	IN
40318	1864	16	the	the	DT
40318	1864	17	outbreak	outbreak	NN
40318	1864	18	of	of	IN
40318	1864	19	the	the	DT
40318	1864	20	European	european	JJ
40318	1864	21	war	war	NN
40318	1864	22	in	in	IN
40318	1864	23	1914	1914	CD
40318	1864	24	but	but	CC
40318	1864	25	one	one	CD
40318	1864	26	factory	factory	NN
40318	1864	27	was	be	VBD
40318	1864	28	making	make	VBG
40318	1864	29	Camembert	Camembert	NNP
40318	1864	30	and	and	CC
40318	1864	31	that	that	IN
40318	1864	32	only	only	RB
40318	1864	33	on	on	IN
40318	1864	34	an	an	DT
40318	1864	35	experimental	experimental	JJ
40318	1864	36	scale	scale	NN
40318	1864	37	.	.	.
40318	1865	1	Meanwhile	meanwhile	RB
40318	1865	2	the	the	DT
40318	1865	3	United	United	NNP
40318	1865	4	States	States	NNP
40318	1865	5	Department	Department	NNP
40318	1865	6	of	of	IN
40318	1865	7	Agriculture	Agriculture	NNP
40318	1865	8	and	and	CC
40318	1865	9	the	the	DT
40318	1865	10	Storrs	Storrs	NNP
40318	1865	11	Experiment	Experiment	NNP
40318	1865	12	Station	Station	NNP
40318	1865	13	had	have	VBD
40318	1865	14	taken	take	VBN
40318	1865	15	up	up	RP
40318	1865	16	and	and	CC
40318	1865	17	solved	solve	VBD
40318	1865	18	,	,	,
40318	1865	19	on	on	IN
40318	1865	20	an	an	DT
40318	1865	21	experimental	experimental	JJ
40318	1865	22	basis	basis	NN
40318	1865	23	,	,	,
40318	1865	24	most	most	JJS
40318	1865	25	of	of	IN
40318	1865	26	the	the	DT
40318	1865	27	problems	problem	NNS
40318	1865	28	arising	arise	VBG
40318	1865	29	in	in	IN
40318	1865	30	these	these	DT
40318	1865	31	commercial	commercial	JJ
40318	1865	32	failures	failure	NNS
40318	1865	33	.	.	.
40318	1866	1	A	a	DT
40318	1866	2	shortage	shortage	NN
40318	1866	3	of	of	IN
40318	1866	4	product	product	NN
40318	1866	5	at	at	IN
40318	1866	6	the	the	DT
40318	1866	7	outbreak	outbreak	NN
40318	1866	8	of	of	IN
40318	1866	9	the	the	DT
40318	1866	10	war	war	NN
40318	1866	11	brought	bring	VBD
40318	1866	12	about	about	RP
40318	1866	13	the	the	DT
40318	1866	14	re	re	NN
40318	1866	15	-	-	NN
40318	1866	16	establishment	establishment	NN
40318	1866	17	of	of	IN
40318	1866	18	a	a	DT
40318	1866	19	series	series	NN
40318	1866	20	of	of	IN
40318	1866	21	factories	factory	NNS
40318	1866	22	.	.	.
40318	1867	1	The	the	DT
40318	1867	2	product	product	NN
40318	1867	3	as	as	IN
40318	1867	4	put	put	VBN
40318	1867	5	on	on	IN
40318	1867	6	the	the	DT
40318	1867	7	market	market	NN
40318	1867	8	indicates	indicate	VBZ
40318	1867	9	that	that	IN
40318	1867	10	a	a	DT
40318	1867	11	permanent	permanent	JJ
40318	1867	12	establishment	establishment	NN
40318	1867	13	of	of	IN
40318	1867	14	Camembert	Camembert	NNP
40318	1867	15	-	-	HYPH
40318	1867	16	making	making	NN
40318	1867	17	is	be	VBZ
40318	1867	18	entirely	entirely	RB
40318	1867	19	practicable	practicable	JJ
40318	1867	20	.	.	.
40318	1868	1	Camembert	camembert	JJ
40318	1868	2	cheese	cheese	NN
40318	1868	3	is	be	VBZ
40318	1868	4	made	make	VBN
40318	1868	5	from	from	IN
40318	1868	6	cow	cow	NN
40318	1868	7	's	's	POS
40318	1868	8	milk	milk	NN
40318	1868	9	either	either	CC
40318	1868	10	whole	whole	JJ
40318	1868	11	or	or	CC
40318	1868	12	very	very	RB
40318	1868	13	slightly	slightly	RB
40318	1868	14	skimmed	skim	VBN
40318	1868	15	;	;	:
40318	1868	16	the	the	DT
40318	1868	17	removal	removal	NN
40318	1868	18	of	of	IN
40318	1868	19	about	about	RB
40318	1868	20	0.5	0.5	CD
40318	1868	21	per	per	IN
40318	1868	22	cent	cent	NN
40318	1868	23	of	of	IN
40318	1868	24	fat	fat	NN
40318	1868	25	has	have	VBZ
40318	1868	26	been	be	VBN
40318	1868	27	found	find	VBN
40318	1868	28	to	to	TO
40318	1868	29	be	be	VB
40318	1868	30	desirable	desirable	JJ
40318	1868	31	if	if	IN
40318	1868	32	not	not	RB
40318	1868	33	actually	actually	RB
40318	1868	34	necessary	necessary	JJ
40318	1868	35	.	.	.
40318	1869	1	+145	+145	NNP
40318	1869	2	.	.	.
40318	1870	1	Description	description	NN
40318	1870	2	of	of	IN
40318	1870	3	Camembert.+[50]--These	Camembert.+[50]--These	NNP
40318	1870	4	cheeses	cheese	NNS
40318	1870	5	are	be	VBP
40318	1870	6	made	make	VBN
40318	1870	7	in	in	IN
40318	1870	8	sizes	size	NNS
40318	1870	9	2½	2½	CD
40318	1870	10	to	to	IN
40318	1870	11	4½	4½	NN
40318	1870	12	inches	inch	NNS
40318	1870	13	in	in	IN
40318	1870	14	diameter	diameter	NN
40318	1870	15	and	and	CC
40318	1870	16	1¼	1¼	CD
40318	1870	17	to	to	TO
40318	1870	18	1½	1½	CD
40318	1870	19	inches	inch	NNS
40318	1870	20	in	in	IN
40318	1870	21	thickness	thickness	NN
40318	1870	22	.	.	.
40318	1871	1	They	-PRON-	PRP
40318	1871	2	are	be	VBP
40318	1871	3	ripened	ripen	VBN
40318	1871	4	by	by	IN
40318	1871	5	the	the	DT
40318	1871	6	agency	agency	NN
40318	1871	7	of	of	IN
40318	1871	8	molds	mold	NNS
40318	1871	9	and	and	CC
40318	1871	10	bacteria	bacteria	NNS
40318	1871	11	which	which	WDT
40318	1871	12	form	form	VBP
40318	1871	13	a	a	DT
40318	1871	14	felt	feel	VBN
40318	1871	15	-	-	HYPH
40318	1871	16	like	like	JJ
40318	1871	17	rind	rind	NN
40318	1871	18	over	over	IN
40318	1871	19	their	-PRON-	PRP$
40318	1871	20	whole	whole	JJ
40318	1871	21	surface	surface	NN
40318	1871	22	,	,	,
40318	1871	23	1/16	1/16	CD
40318	1871	24	to	to	TO
40318	1871	25	1/8	1/8	CD
40318	1871	26	of	of	IN
40318	1871	27	an	an	DT
40318	1871	28	inch	inch	NN
40318	1871	29	in	in	IN
40318	1871	30	thickness	thickness	NN
40318	1871	31	.	.	.
40318	1872	1	This	this	DT
40318	1872	2	rind	rind	NN
40318	1872	3	may	may	MD
40318	1872	4	be	be	VB
40318	1872	5	dry	dry	JJ
40318	1872	6	and	and	CC
40318	1872	7	gray	gray	JJ
40318	1872	8	or	or	CC
40318	1872	9	grayish	grayish	NN
40318	1872	10	-	-	HYPH
40318	1872	11	green	green	JJ
40318	1872	12	,	,	,
40318	1872	13	consisting	consist	VBG
40318	1872	14	of	of	IN
40318	1872	15	a	a	DT
40318	1872	16	felt	feel	VBN
40318	1872	17	-	-	HYPH
40318	1872	18	like	like	JJ
40318	1872	19	surface	surface	NN
40318	1872	20	of	of	IN
40318	1872	21	mold	mold	NN
40318	1872	22	on	on	IN
40318	1872	23	the	the	DT
40318	1872	24	outside	outside	NN
40318	1872	25	,	,	,
40318	1872	26	below	below	IN
40318	1872	27	which	which	WDT
40318	1872	28	a	a	DT
40318	1872	29	harder	hard	JJR
40318	1872	30	portion	portion	NN
40318	1872	31	consists	consist	VBZ
40318	1872	32	of	of	IN
40318	1872	33	mold	mold	NN
40318	1872	34	embedded	embed	VBN
40318	1872	35	in	in	IN
40318	1872	36	partially	partially	RB
40318	1872	37	dried	dry	VBN
40318	1872	38	cheese	cheese	NN
40318	1872	39	,	,	,
40318	1872	40	or	or	CC
40318	1872	41	the	the	DT
40318	1872	42	moldy	moldy	JJ
40318	1872	43	part	part	NN
40318	1872	44	may	may	MD
40318	1872	45	be	be	VB
40318	1872	46	more	more	RBR
40318	1872	47	or	or	CC
40318	1872	48	less	less	RBR
40318	1872	49	completely	completely	RB
40318	1872	50	overgrown	overgrow	VBN
40318	1872	51	or	or	CC
40318	1872	52	displaced	displace	VBN
40318	1872	53	by	by	IN
40318	1872	54	yellowish	yellowish	JJ
40318	1872	55	or	or	CC
40318	1872	56	reddish	reddish	JJ
40318	1872	57	slime	slime	NN
40318	1872	58	composed	compose	VBN
40318	1872	59	mainly	mainly	RB
40318	1872	60	of	of	IN
40318	1872	61	bacteria	bacteria	NNS
40318	1872	62	.	.	.
40318	1873	1	Good	good	JJ
40318	1873	2	cheeses	cheese	NNS
40318	1873	3	may	may	MD
40318	1873	4	have	have	VB
40318	1873	5	either	either	DT
40318	1873	6	appearance	appearance	NN
40318	1873	7	.	.	.
40318	1874	1	Inside	inside	IN
40318	1874	2	the	the	DT
40318	1874	3	rind	rind	NN
40318	1874	4	,	,	,
40318	1874	5	the	the	DT
40318	1874	6	cheese	cheese	NN
40318	1874	7	is	be	VBZ
40318	1874	8	softened	soften	VBN
40318	1874	9	progressively	progressively	RB
40318	1874	10	from	from	IN
40318	1874	11	the	the	DT
40318	1874	12	rind	rind	NN
40318	1874	13	toward	toward	IN
40318	1874	14	the	the	DT
40318	1874	15	center	center	NN
40318	1874	16	from	from	IN
40318	1874	17	all	all	DT
40318	1874	18	sides	side	NNS
40318	1874	19	,	,	,
40318	1874	20	so	so	IN
40318	1874	21	that	that	IN
40318	1874	22	a	a	DT
40318	1874	23	fully	fully	RB
40318	1874	24	ripe	ripe	JJ
40318	1874	25	cheese	cheese	NN
40318	1874	26	has	have	VBZ
40318	1874	27	no	no	DT
40318	1874	28	hard	hard	JJ
40318	1874	29	sour	sour	JJ
40318	1874	30	curd	curd	NN
40318	1874	31	in	in	IN
40318	1874	32	the	the	DT
40318	1874	33	center	center	NN
40318	1874	34	,	,	,
40318	1874	35	but	but	CC
40318	1874	36	is	be	VBZ
40318	1874	37	completely	completely	RB
40318	1874	38	softened	soften	VBN
40318	1874	39	.	.	.
40318	1875	1	No	no	DT
40318	1875	2	mold	mold	NN
40318	1875	3	should	should	MD
40318	1875	4	be	be	VB
40318	1875	5	visible	visible	JJ
40318	1875	6	inside	inside	IN
40318	1875	7	the	the	DT
40318	1875	8	rind	rind	NN
40318	1875	9	,	,	,
40318	1875	10	but	but	CC
40318	1875	11	the	the	DT
40318	1875	12	moldy	moldy	JJ
40318	1875	13	rind	rind	NN
40318	1875	14	itself	-PRON-	PRP
40318	1875	15	is	be	VBZ
40318	1875	16	necessary	necessary	JJ
40318	1875	17	because	because	IN
40318	1875	18	the	the	DT
40318	1875	19	ripening	ripening	NN
40318	1875	20	is	be	VBZ
40318	1875	21	caused	cause	VBN
40318	1875	22	by	by	IN
40318	1875	23	the	the	DT
40318	1875	24	enzymes	enzyme	NNS
40318	1875	25	secreted	secrete	VBN
40318	1875	26	by	by	IN
40318	1875	27	the	the	DT
40318	1875	28	organisms	organism	NNS
40318	1875	29	of	of	IN
40318	1875	30	the	the	DT
40318	1875	31	rind	rind	NN
40318	1875	32	into	into	IN
40318	1875	33	the	the	DT
40318	1875	34	cheese	cheese	NN
40318	1875	35	.	.	.
40318	1876	1	As	as	IN
40318	1876	2	the	the	DT
40318	1876	3	curd	curd	NN
40318	1876	4	ripens	ripen	VBZ
40318	1876	5	,	,	,
40318	1876	6	the	the	DT
40318	1876	7	changed	change	VBN
40318	1876	8	portion	portion	NN
40318	1876	9	assumes	assume	VBZ
40318	1876	10	a	a	DT
40318	1876	11	slightly	slightly	RB
40318	1876	12	deeper	deep	JJR
40318	1876	13	color	color	NN
40318	1876	14	than	than	IN
40318	1876	15	the	the	DT
40318	1876	16	unripe	unripe	JJ
40318	1876	17	curd	curd	NN
40318	1876	18	as	as	IN
40318	1876	19	a	a	DT
40318	1876	20	result	result	NN
40318	1876	21	of	of	IN
40318	1876	22	chemical	chemical	NN
40318	1876	23	changes	change	NNS
40318	1876	24	.	.	.
40318	1877	1	Well	well	RB
40318	1877	2	-	-	HYPH
40318	1877	3	ripened	ripen	VBN
40318	1877	4	cheeses	cheese	NNS
40318	1877	5	vary	vary	VBP
40318	1877	6	from	from	IN
40318	1877	7	nearly	nearly	RB
40318	1877	8	a	a	DT
40318	1877	9	fluid	fluid	JJ
40318	1877	10	texture	texture	NN
40318	1877	11	to	to	IN
40318	1877	12	the	the	DT
40318	1877	13	consistency	consistency	NN
40318	1877	14	of	of	IN
40318	1877	15	moderately	moderately	RB
40318	1877	16	soft	soft	JJ
40318	1877	17	butter	butter	NN
40318	1877	18	.	.	.
40318	1878	1	The	the	DT
40318	1878	2	ripening	ripening	NN
40318	1878	3	of	of	IN
40318	1878	4	Camembert	Camembert	NNP
40318	1878	5	is	be	VBZ
40318	1878	6	finished	finish	VBN
40318	1878	7	in	in	IN
40318	1878	8	wooden	wooden	JJ
40318	1878	9	boxes	box	NNS
40318	1878	10	which	which	WDT
40318	1878	11	protect	protect	VBP
40318	1878	12	the	the	DT
40318	1878	13	cheeses	cheese	NNS
40318	1878	14	from	from	IN
40318	1878	15	breaking	break	VBG
40318	1878	16	after	after	IN
40318	1878	17	they	-PRON-	PRP
40318	1878	18	become	become	VBP
40318	1878	19	soft	soft	JJ
40318	1878	20	and	and	CC
40318	1878	21	during	during	IN
40318	1878	22	the	the	DT
40318	1878	23	market	market	NN
40318	1878	24	period	period	NN
40318	1878	25	.	.	.
40318	1879	1	+146	+146	NNP
40318	1879	2	.	.	.
40318	1880	1	Conditions	condition	NNS
40318	1880	2	of	of	IN
40318	1880	3	making	make	VBG
40318	1880	4	and	and	CC
40318	1880	5	ripening.+--These	ripening.+--these	NN
40318	1880	6	processes	process	NNS
40318	1880	7	depend	depend	VBP
40318	1880	8	on	on	IN
40318	1880	9	a	a	DT
40318	1880	10	very	very	RB
40318	1880	11	close	close	JJ
40318	1880	12	adjustment	adjustment	NN
40318	1880	13	between	between	IN
40318	1880	14	the	the	DT
40318	1880	15	composition	composition	NN
40318	1880	16	of	of	IN
40318	1880	17	the	the	DT
40318	1880	18	freshly	freshly	RB
40318	1880	19	made	make	VBN
40318	1880	20	cheese	cheese	NN
40318	1880	21	and	and	CC
40318	1880	22	the	the	DT
40318	1880	23	temperature	temperature	NN
40318	1880	24	and	and	CC
40318	1880	25	humidity	humidity	NN
40318	1880	26	of	of	IN
40318	1880	27	the	the	DT
40318	1880	28	rooms	room	NNS
40318	1880	29	in	in	IN
40318	1880	30	which	which	WDT
40318	1880	31	the	the	DT
40318	1880	32	cheeses	cheese	NNS
40318	1880	33	are	be	VBP
40318	1880	34	made	make	VBN
40318	1880	35	and	and	CC
40318	1880	36	ripened	ripen	VBN
40318	1880	37	.	.	.
40318	1881	1	Very	very	RB
40318	1881	2	slight	slight	JJ
40318	1881	3	failures	failure	NNS
40318	1881	4	in	in	IN
40318	1881	5	control	control	NN
40318	1881	6	bring	bring	VBP
40318	1881	7	loss	loss	NN
40318	1881	8	in	in	IN
40318	1881	9	ultimate	ultimate	JJ
40318	1881	10	results	result	NNS
40318	1881	11	.	.	.
40318	1882	1	The	the	DT
40318	1882	2	room	room	NN
40318	1882	3	for	for	IN
40318	1882	4	making	make	VBG
40318	1882	5	Camembert	Camembert	NNP
40318	1882	6	should	should	MD
40318	1882	7	be	be	VB
40318	1882	8	maintained	maintain	VBN
40318	1882	9	between	between	IN
40318	1882	10	60	60	CD
40318	1882	11	°	°	NNS
40318	1882	12	and	and	CC
40318	1882	13	70	70	CD
40318	1882	14	°	°	,
40318	1882	15	F.	F.	NNP
40318	1882	16	and	and	CC
40318	1882	17	should	should	MD
40318	1882	18	be	be	VB
40318	1882	19	wet	wet	JJ
40318	1882	20	enough	enough	RB
40318	1882	21	to	to	TO
40318	1882	22	reduce	reduce	VB
40318	1882	23	drying	dry	VBG
40318	1882	24	to	to	IN
40318	1882	25	a	a	DT
40318	1882	26	minimum	minimum	NN
40318	1882	27	.	.	.
40318	1883	1	The	the	DT
40318	1883	2	essentials	essential	NNS
40318	1883	3	of	of	IN
40318	1883	4	apparatus	apparatus	NNP
40318	1883	5	are	be	VBP
40318	1883	6	comparatively	comparatively	RB
40318	1883	7	inexpensive	inexpensive	JJ
40318	1883	8	.	.	.
40318	1884	1	Work	work	VB
40318	1884	2	on	on	IN
40318	1884	3	a	a	DT
40318	1884	4	factory	factory	NN
40318	1884	5	basis	basis	NN
40318	1884	6	calls	call	VBZ
40318	1884	7	,	,	,
40318	1884	8	however	however	RB
40318	1884	9	,	,	,
40318	1884	10	for	for	IN
40318	1884	11	the	the	DT
40318	1884	12	installation	installation	NN
40318	1884	13	of	of	IN
40318	1884	14	special	special	JJ
40318	1884	15	tables	table	NNS
40318	1884	16	and	and	CC
40318	1884	17	other	other	JJ
40318	1884	18	apparatus	apparatus	NN
40318	1884	19	to	to	TO
40318	1884	20	utilize	utilize	VB
40318	1884	21	space	space	NN
40318	1884	22	and	and	CC
40318	1884	23	labor	labor	NN
40318	1884	24	to	to	TO
40318	1884	25	advantage	advantage	VB
40318	1884	26	.	.	.
40318	1885	1	Rooms	room	NNS
40318	1885	2	are	be	VBP
40318	1885	3	protected	protect	VBN
40318	1885	4	from	from	IN
40318	1885	5	change	change	NN
40318	1885	6	of	of	IN
40318	1885	7	weather	weather	NN
40318	1885	8	by	by	IN
40318	1885	9	double	double	JJ
40318	1885	10	sash	sash	NN
40318	1885	11	in	in	IN
40318	1885	12	the	the	DT
40318	1885	13	windows	window	NNS
40318	1885	14	.	.	.
40318	1886	1	Flies	fly	NNS
40318	1886	2	must	must	MD
40318	1886	3	be	be	VB
40318	1886	4	excluded	exclude	VBN
40318	1886	5	by	by	IN
40318	1886	6	close	close	JJ
40318	1886	7	-	-	HYPH
40318	1886	8	meshed	mesh	VBN
40318	1886	9	screens	screen	NNS
40318	1886	10	for	for	IN
40318	1886	11	all	all	DT
40318	1886	12	doors	door	NNS
40318	1886	13	and	and	CC
40318	1886	14	windows	window	NNS
40318	1886	15	with	with	IN
40318	1886	16	movable	movable	JJ
40318	1886	17	sash	sash	NN
40318	1886	18	.	.	.
40318	1887	1	The	the	DT
40318	1887	2	equipment	equipment	NN
40318	1887	3	installed	instal	VBN
40318	1887	4	in	in	IN
40318	1887	5	such	such	PDT
40318	1887	6	a	a	DT
40318	1887	7	room	room	NN
40318	1887	8	is	be	VBZ
40318	1887	9	shown	show	VBN
40318	1887	10	in	in	IN
40318	1887	11	Fig	Fig	NNP
40318	1887	12	.	.	.
40318	1888	1	18	18	CD
40318	1888	2	.	.	.
40318	1889	1	Curdling	curdle	VBG
40318	1889	2	cans	can	NNS
40318	1889	3	are	be	VBP
40318	1889	4	ranged	range	VBN
40318	1889	5	on	on	IN
40318	1889	6	a	a	DT
40318	1889	7	shelf	shelf	NN
40318	1889	8	a	a	DT
40318	1889	9	few	few	JJ
40318	1889	10	inches	inch	NNS
40318	1889	11	above	above	IN
40318	1889	12	the	the	DT
40318	1889	13	floor	floor	NN
40318	1889	14	along	along	IN
40318	1889	15	one	one	CD
40318	1889	16	side	side	NN
40318	1889	17	of	of	IN
40318	1889	18	the	the	DT
40318	1889	19	room	room	NN
40318	1889	20	below	below	IN
40318	1889	21	an	an	DT
40318	1889	22	open	open	JJ
40318	1889	23	tin	tin	NN
40318	1889	24	trough	trough	NN
40318	1889	25	with	with	IN
40318	1889	26	side	side	NN
40318	1889	27	branches	branch	NNS
40318	1889	28	.	.	.
40318	1890	1	This	this	DT
40318	1890	2	open	open	JJ
40318	1890	3	trough	trough	NN
40318	1890	4	brings	bring	VBZ
40318	1890	5	the	the	DT
40318	1890	6	milk	milk	NN
40318	1890	7	from	from	IN
40318	1890	8	the	the	DT
40318	1890	9	mixing	mix	VBG
40318	1890	10	vat	vat	NN
40318	1890	11	to	to	IN
40318	1890	12	the	the	DT
40318	1890	13	curdling	curdle	VBG
40318	1890	14	cans	can	NNS
40318	1890	15	.	.	.
40318	1891	1	(	(	-LRB-
40318	1891	2	The	the	DT
40318	1891	3	open	open	JJ
40318	1891	4	tin	tin	NN
40318	1891	5	trough	trough	NN
40318	1891	6	offers	offer	VBZ
40318	1891	7	no	no	DT
40318	1891	8	lodgment	lodgment	NN
40318	1891	9	for	for	IN
40318	1891	10	dirt	dirt	NN
40318	1891	11	.	.	.
40318	1891	12	)	)	-RRB-
40318	1892	1	The	the	DT
40318	1892	2	cans	can	NNS
40318	1892	3	hold	hold	VBP
40318	1892	4	about	about	RB
40318	1892	5	200	200	CD
40318	1892	6	pounds	pound	NNS
40318	1892	7	of	of	IN
40318	1892	8	milk	milk	NN
40318	1892	9	,	,	,
40318	1892	10	are	be	VBP
40318	1892	11	about	about	RB
40318	1892	12	12	12	CD
40318	1892	13	inches	inch	NNS
40318	1892	14	in	in	IN
40318	1892	15	diameter	diameter	NN
40318	1892	16	at	at	IN
40318	1892	17	bottom	bottom	NN
40318	1892	18	,	,	,
40318	1892	19	and	and	CC
40318	1892	20	20	20	CD
40318	1892	21	to	to	TO
40318	1892	22	24	24	CD
40318	1892	23	inches	inch	NNS
40318	1892	24	at	at	IN
40318	1892	25	top	top	NN
40318	1892	26	.	.	.
40318	1893	1	They	-PRON-	PRP
40318	1893	2	are	be	VBP
40318	1893	3	heavily	heavily	RB
40318	1893	4	tinned	tin	VBN
40318	1893	5	.	.	.
40318	1894	1	Iron	iron	NN
40318	1894	2	trucks	truck	NNS
40318	1894	3	as	as	RB
40318	1894	4	high	high	RB
40318	1894	5	as	as	IN
40318	1894	6	the	the	DT
40318	1894	7	shelf	shelf	NN
40318	1894	8	and	and	CC
40318	1894	9	with	with	IN
40318	1894	10	tops	top	NNS
40318	1894	11	the	the	DT
40318	1894	12	same	same	JJ
40318	1894	13	diameter	diameter	NN
40318	1894	14	as	as	IN
40318	1894	15	the	the	DT
40318	1894	16	bottoms	bottom	NNS
40318	1894	17	of	of	IN
40318	1894	18	the	the	DT
40318	1894	19	cans	can	NNS
40318	1894	20	form	form	VBP
40318	1894	21	a	a	DT
40318	1894	22	convenient	convenient	JJ
40318	1894	23	method	method	NN
40318	1894	24	of	of	IN
40318	1894	25	bringing	bring	VBG
40318	1894	26	cans	can	NNS
40318	1894	27	of	of	IN
40318	1894	28	curd	curd	NN
40318	1894	29	to	to	IN
40318	1894	30	the	the	DT
40318	1894	31	very	very	JJ
40318	1894	32	edge	edge	NN
40318	1894	33	of	of	IN
40318	1894	34	the	the	DT
40318	1894	35	draining	draining	NN
40318	1894	36	tables	table	NNS
40318	1894	37	.	.	.
40318	1895	1	[	[	-LRB-
40318	1895	2	Illustration	illustration	NN
40318	1895	3	:	:	:
40318	1895	4	FIG	FIG	NNP
40318	1895	5	.	.	.
40318	1896	1	18.--Camembert	18.--camembert	CD
40318	1896	2	cheese	cheese	NN
40318	1896	3	-	-	HYPH
40318	1896	4	making	make	VBG
40318	1896	5	room	room	NN
40318	1896	6	in	in	IN
40318	1896	7	an	an	DT
40318	1896	8	American	american	JJ
40318	1896	9	factory	factory	NN
40318	1896	10	.	.	.
40318	1896	11	]	]	-RRB-
40318	1897	1	[	[	-LRB-
40318	1897	2	Illustration	illustration	NN
40318	1897	3	:	:	:
40318	1897	4	FIG	FIG	NNP
40318	1897	5	.	.	.
40318	1898	1	19.--Draining	19.--draining	CD
40318	1898	2	mat	mat	NN
40318	1898	3	for	for	IN
40318	1898	4	Camembert	Camembert	NNP
40318	1898	5	cheese	cheese	NN
40318	1898	6	.	.	.
40318	1898	7	]	]	-RRB-
40318	1899	1	The	the	DT
40318	1899	2	wooden	wooden	JJ
40318	1899	3	draining	draining	NN
40318	1899	4	tables	table	NNS
40318	1899	5	are	be	VBP
40318	1899	6	placed	place	VBN
40318	1899	7	about	about	IN
40318	1899	8	32	32	CD
40318	1899	9	inches	inch	NNS
40318	1899	10	above	above	IN
40318	1899	11	the	the	DT
40318	1899	12	floor	floor	NN
40318	1899	13	;	;	:
40318	1899	14	they	-PRON-	PRP
40318	1899	15	are	be	VBP
40318	1899	16	usually	usually	RB
40318	1899	17	made	make	VBN
40318	1899	18	of	of	IN
40318	1899	19	2-inch	2-inch	CD
40318	1899	20	lumber	lumber	NN
40318	1899	21	,	,	,
40318	1899	22	have	have	VBP
40318	1899	23	raised	raise	VBN
40318	1899	24	edges	edge	NNS
40318	1899	25	and	and	CC
40318	1899	26	slope	slope	VB
40318	1899	27	slightly	slightly	RB
40318	1899	28	toward	toward	IN
40318	1899	29	the	the	DT
40318	1899	30	wall	wall	NN
40318	1899	31	.	.	.
40318	1900	1	Whey	whey	VB
40318	1900	2	and	and	CC
40318	1900	3	wash	wash	VB
40318	1900	4	water	water	NN
40318	1900	5	are	be	VBP
40318	1900	6	thus	thus	RB
40318	1900	7	carried	carry	VBN
40318	1900	8	to	to	IN
40318	1900	9	a	a	DT
40318	1900	10	draining	draining	NN
40318	1900	11	trough	trough	NN
40318	1900	12	along	along	IN
40318	1900	13	the	the	DT
40318	1900	14	wall	wall	NN
40318	1900	15	.	.	.
40318	1901	1	For	for	IN
40318	1901	2	cheese	cheese	NN
40318	1901	3	-	-	HYPH
40318	1901	4	making	making	NN
40318	1901	5	,	,	,
40318	1901	6	each	each	DT
40318	1901	7	is	be	VBZ
40318	1901	8	covered	cover	VBN
40318	1901	9	with	with	IN
40318	1901	10	a	a	DT
40318	1901	11	strip	strip	NN
40318	1901	12	of	of	IN
40318	1901	13	matting	mat	VBG
40318	1901	14	consisting	consist	VBG
40318	1901	15	of	of	IN
40318	1901	16	wooden	wooden	JJ
40318	1901	17	strips	strip	NNS
40318	1901	18	held	hold	VBN
40318	1901	19	together	together	RB
40318	1901	20	by	by	IN
40318	1901	21	thread	thread	NN
40318	1901	22	(	(	-LRB-
40318	1901	23	Fig	fig	NN
40318	1901	24	.	.	.
40318	1902	1	19	19	CD
40318	1902	2	)	)	-RRB-
40318	1902	3	.	.	.
40318	1903	1	The	the	DT
40318	1903	2	strip	strip	NN
40318	1903	3	of	of	IN
40318	1903	4	matting	matting	NN
40318	1903	5	should	should	MD
40318	1903	6	be	be	VB
40318	1903	7	exactly	exactly	RB
40318	1903	8	the	the	DT
40318	1903	9	width	width	NN
40318	1903	10	and	and	CC
40318	1903	11	length	length	NN
40318	1903	12	of	of	IN
40318	1903	13	the	the	DT
40318	1903	14	table	table	NN
40318	1903	15	.	.	.
40318	1904	1	The	the	DT
40318	1904	2	hoops	hoop	NNS
40318	1904	3	used	use	VBN
40318	1904	4	are	be	VBP
40318	1904	5	heavy	heavy	JJ
40318	1904	6	tin	tin	NN
40318	1904	7	,	,	,
40318	1904	8	with	with	IN
40318	1904	9	edges	edge	NNS
40318	1904	10	turned	turn	VBD
40318	1904	11	and	and	CC
40318	1904	12	soldered	solder	VBD
40318	1904	13	,	,	,
40318	1904	14	about	about	RB
40318	1904	15	5	5	CD
40318	1904	16	inches	inch	NNS
40318	1904	17	high	high	JJ
40318	1904	18	,	,	,
40318	1904	19	4	4	CD
40318	1904	20	-	-	SYM
40318	1904	21	5/8	5/8	CD
40318	1904	22	inches	inch	NNS
40318	1904	23	in	in	IN
40318	1904	24	diameter	diameter	NN
40318	1904	25	with	with	IN
40318	1904	26	three	three	CD
40318	1904	27	rows	row	NNS
40318	1904	28	of	of	IN
40318	1904	29	holes	hole	NNS
40318	1904	30	about	about	IN
40318	1904	31	1/12	1/12	CD
40318	1904	32	inch	inch	NN
40318	1904	33	in	in	IN
40318	1904	34	diameter	diameter	NN
40318	1904	35	and	and	CC
40318	1904	36	2	2	CD
40318	1904	37	inches	inch	NNS
40318	1904	38	apart	apart	RB
40318	1904	39	in	in	IN
40318	1904	40	the	the	DT
40318	1904	41	row	row	NN
40318	1904	42	.	.	.
40318	1905	1	These	these	DT
40318	1905	2	hoops	hoop	NNS
40318	1905	3	are	be	VBP
40318	1905	4	placed	place	VBN
40318	1905	5	as	as	RB
40318	1905	6	thickly	thickly	RB
40318	1905	7	as	as	IN
40318	1905	8	possible	possible	JJ
40318	1905	9	upon	upon	IN
40318	1905	10	the	the	DT
40318	1905	11	mats	mat	NNS
40318	1905	12	.	.	.
40318	1906	1	+147	+147	NNP
40318	1906	2	.	.	.
40318	1907	1	Outline	outline	NN
40318	1907	2	of	of	IN
40318	1907	3	making	make	VBG
40318	1907	4	process.+--The	process.+--the	CD
40318	1907	5	making	make	VBG
40318	1907	6	process[51	process[51	NN
40318	1907	7	]	]	-RRB-
40318	1907	8	is	be	VBZ
40318	1907	9	summarized	summarize	VBN
40318	1907	10	as	as	IN
40318	1907	11	follows	follow	VBZ
40318	1907	12	(	(	-LRB-
40318	1907	13	Thom	Thom	NNP
40318	1907	14	,	,	,
40318	1907	15	1909	1909	CD
40318	1907	16	)	)	-RRB-
40318	1907	17	:	:	:
40318	1907	18	_	_	NNP
40318	1907	19	Starter._--From	Starter._--From	NNP
40318	1907	20	0.5	0.5	CD
40318	1907	21	to	to	TO
40318	1907	22	1.0	1.0	CD
40318	1907	23	per	per	NN
40318	1907	24	cent	cent	NN
40318	1907	25	of	of	IN
40318	1907	26	active	active	JJ
40318	1907	27	starter	starter	NN
40318	1907	28	is	be	VBZ
40318	1907	29	added	add	VBN
40318	1907	30	to	to	IN
40318	1907	31	milk	milk	NN
40318	1907	32	kept	keep	VBN
40318	1907	33	overnight	overnight	RB
40318	1907	34	below	below	IN
40318	1907	35	60	60	CD
40318	1907	36	°	°	NNS
40318	1907	37	F	f	NN
40318	1907	38	.	.	.
40318	1908	1	_	_	NNP
40318	1908	2	Acidity	Acidity	NNP
40318	1908	3	at	at	IN
40318	1908	4	renneting._--Milk	renneting._--Milk	``
40318	1908	5	titrated	titrate	VBN
40318	1908	6	to	to	IN
40318	1908	7	phenolphthalein	phenolphthalein	NNP
40318	1908	8	should	should	MD
40318	1908	9	test	test	VB
40318	1908	10	0.20	0.20	CD
40318	1908	11	to	to	IN
40318	1908	12	0.23	0.23	CD
40318	1908	13	per	per	IN
40318	1908	14	cent	cent	NN
40318	1908	15	calculated	calculate	VBN
40318	1908	16	as	as	IN
40318	1908	17	lactic	lactic	JJ
40318	1908	18	acid	acid	NN
40318	1908	19	.	.	.
40318	1909	1	_	_	NNP
40318	1909	2	Temperance	Temperance	NNP
40318	1909	3	of	of	IN
40318	1909	4	renneting._--84	renneting._--84	NNPS
40318	1909	5	°	°	,
40318	1909	6	-86	-86	NNP
40318	1909	7	°	°	,
40318	1909	8	F.	F.	NNP
40318	1909	9	is	be	VBZ
40318	1909	10	used	use	VBN
40318	1909	11	for	for	IN
40318	1909	12	Camembert	Camembert	NNP
40318	1909	13	.	.	.
40318	1910	1	_	_	NNP
40318	1910	2	Rennet._--From	Rennet._--From	NNP
40318	1910	3	3	3	CD
40318	1910	4	to	to	IN
40318	1910	5	5	5	CD
40318	1910	6	oz	oz	IN
40318	1910	7	.	.	.
40318	1911	1	of	of	IN
40318	1911	2	standard	standard	JJ
40318	1911	3	rennet	rennet	NN
40318	1911	4	extract	extract	NN
40318	1911	5	to	to	IN
40318	1911	6	1000	1000	CD
40318	1911	7	lb	lb	IN
40318	1911	8	.	.	.
40318	1912	1	milk	milk	NN
40318	1912	2	(	(	-LRB-
40318	1912	3	10	10	CD
40318	1912	4	-	-	SYM
40318	1912	5	15	15	CD
40318	1912	6	c.c	c.c	NN
40318	1912	7	.	.	.
40318	1913	1	per	per	IN
40318	1913	2	100	100	CD
40318	1913	3	lb	lb	NN
40318	1913	4	.	.	.
40318	1914	1	milk	milk	NN
40318	1914	2	)	)	-RRB-
40318	1914	3	produces	produce	VBZ
40318	1914	4	a	a	DT
40318	1914	5	curd	curd	NN
40318	1914	6	of	of	IN
40318	1914	7	proper	proper	JJ
40318	1914	8	texture	texture	NN
40318	1914	9	.	.	.
40318	1915	1	_	_	NNP
40318	1915	2	Curdling	Curdling	NNP
40318	1915	3	time._--To	time._--to	CD
40318	1915	4	reach	reach	VBP
40318	1915	5	the	the	DT
40318	1915	6	proper	proper	JJ
40318	1915	7	condition	condition	NN
40318	1915	8	for	for	IN
40318	1915	9	handling	handling	NN
40318	1915	10	,	,	,
40318	1915	11	1¼	1¼	CD
40318	1915	12	to	to	TO
40318	1915	13	1½	1½	CD
40318	1915	14	hours	hour	NNS
40318	1915	15	or	or	CC
40318	1915	16	longer	long	JJR
40318	1915	17	is	be	VBZ
40318	1915	18	required	require	VBN
40318	1915	19	.	.	.
40318	1916	1	This	this	DT
40318	1916	2	is	be	VBZ
40318	1916	3	indicated	indicate	VBN
40318	1916	4	by	by	IN
40318	1916	5	the	the	DT
40318	1916	6	onset	onset	NN
40318	1916	7	of	of	IN
40318	1916	8	"	"	``
40318	1916	9	sweating	sweat	VBG
40318	1916	10	"	"	''
40318	1916	11	or	or	CC
40318	1916	12	the	the	DT
40318	1916	13	separation	separation	NN
40318	1916	14	of	of	IN
40318	1916	15	large	large	JJ
40318	1916	16	drops	drop	NNS
40318	1916	17	of	of	IN
40318	1916	18	whey	whey	NN
40318	1916	19	on	on	IN
40318	1916	20	the	the	DT
40318	1916	21	surface	surface	NN
40318	1916	22	of	of	IN
40318	1916	23	the	the	DT
40318	1916	24	solid	solid	JJ
40318	1916	25	curd	curd	NN
40318	1916	26	.	.	.
40318	1917	1	_	_	NNP
40318	1917	2	Dipping._--A	Dipping._--A	NNP
40318	1917	3	long	long	RB
40318	1917	4	-	-	HYPH
40318	1917	5	handled	handle	VBN
40318	1917	6	dipper	dipper	NN
40318	1917	7	is	be	VBZ
40318	1917	8	used	use	VBN
40318	1917	9	to	to	TO
40318	1917	10	transfer	transfer	VB
40318	1917	11	curd	curd	NN
40318	1917	12	from	from	IN
40318	1917	13	cans	can	NNS
40318	1917	14	to	to	IN
40318	1917	15	hoops	hoop	NNS
40318	1917	16	.	.	.
40318	1918	1	This	this	DT
40318	1918	2	can	can	MD
40318	1918	3	be	be	VB
40318	1918	4	lowered	lower	VBN
40318	1918	5	into	into	IN
40318	1918	6	the	the	DT
40318	1918	7	hoop	hoop	NN
40318	1918	8	.	.	.
40318	1919	1	This	this	DT
40318	1919	2	transfer	transfer	NN
40318	1919	3	is	be	VBZ
40318	1919	4	to	to	TO
40318	1919	5	be	be	VB
40318	1919	6	done	do	VBN
40318	1919	7	with	with	IN
40318	1919	8	the	the	DT
40318	1919	9	least	least	JJS
40318	1919	10	possible	possible	JJ
40318	1919	11	breaking	breaking	NN
40318	1919	12	.	.	.
40318	1920	1	One	one	CD
40318	1920	2	dipperful	dipperful	JJ
40318	1920	3	is	be	VBZ
40318	1920	4	transferred	transfer	VBN
40318	1920	5	at	at	IN
40318	1920	6	a	a	DT
40318	1920	7	time	time	NN
40318	1920	8	to	to	IN
40318	1920	9	each	each	DT
40318	1920	10	of	of	IN
40318	1920	11	a	a	DT
40318	1920	12	series	series	NN
40318	1920	13	of	of	IN
40318	1920	14	hoops	hoop	NNS
40318	1920	15	.	.	.
40318	1921	1	By	by	IN
40318	1921	2	the	the	DT
40318	1921	3	time	time	NN
40318	1921	4	the	the	DT
40318	1921	5	series	series	NN
40318	1921	6	is	be	VBZ
40318	1921	7	covered	cover	VBN
40318	1921	8	,	,	,
40318	1921	9	some	some	DT
40318	1921	10	drainage	drainage	NN
40318	1921	11	has	have	VBZ
40318	1921	12	occurred	occur	VBN
40318	1921	13	and	and	CC
40318	1921	14	a	a	DT
40318	1921	15	second	second	JJ
40318	1921	16	dipperful	dipperful	JJ
40318	1921	17	is	be	VBZ
40318	1921	18	added	add	VBN
40318	1921	19	to	to	IN
40318	1921	20	the	the	DT
40318	1921	21	contents	content	NNS
40318	1921	22	of	of	IN
40318	1921	23	the	the	DT
40318	1921	24	hoop	hoop	NN
40318	1921	25	.	.	.
40318	1922	1	In	in	IN
40318	1922	2	this	this	DT
40318	1922	3	way	way	NN
40318	1922	4	the	the	DT
40318	1922	5	hoop	hoop	NN
40318	1922	6	is	be	VBZ
40318	1922	7	filled	fill	VBN
40318	1922	8	within	within	IN
40318	1922	9	a	a	DT
40318	1922	10	period	period	NN
40318	1922	11	of	of	IN
40318	1922	12	two	two	CD
40318	1922	13	to	to	TO
40318	1922	14	four	four	CD
40318	1922	15	hours	hour	NNS
40318	1922	16	.	.	.
40318	1923	1	_	_	NNP
40318	1923	2	Draining._--Hoops	Draining._--Hoops	NNPS
40318	1923	3	when	when	WRB
40318	1923	4	properly	properly	RB
40318	1923	5	filled	fill	VBN
40318	1923	6	have	have	VBP
40318	1923	7	taken	take	VBN
40318	1923	8	in	in	RP
40318	1923	9	approximately	approximately	RB
40318	1923	10	2	2	CD
40318	1923	11	quarts	quart	NNS
40318	1923	12	of	of	IN
40318	1923	13	milk	milk	NN
40318	1923	14	each	each	DT
40318	1923	15	.	.	.
40318	1924	1	No	no	DT
40318	1924	2	pressure	pressure	NN
40318	1924	3	is	be	VBZ
40318	1924	4	used	use	VBN
40318	1924	5	.	.	.
40318	1925	1	Cheeses	cheese	NNS
40318	1925	2	drain	drain	VBP
40318	1925	3	by	by	IN
40318	1925	4	gravity	gravity	NN
40318	1925	5	.	.	.
40318	1926	1	They	-PRON-	PRP
40318	1926	2	stand	stand	VBP
40318	1926	3	unturned	unturned	JJ
40318	1926	4	until	until	IN
40318	1926	5	the	the	DT
40318	1926	6	following	follow	VBG
40318	1926	7	morning	morning	NN
40318	1926	8	when	when	WRB
40318	1926	9	they	-PRON-	PRP
40318	1926	10	should	should	MD
40318	1926	11	be	be	VB
40318	1926	12	firm	firm	JJ
40318	1926	13	enough	enough	RB
40318	1926	14	to	to	TO
40318	1926	15	permit	permit	VB
40318	1926	16	turning	turn	VBG
40318	1926	17	without	without	IN
40318	1926	18	removing	remove	VBG
40318	1926	19	the	the	DT
40318	1926	20	hoops	hoop	NNS
40318	1926	21	.	.	.
40318	1927	1	The	the	DT
40318	1927	2	cheeses	cheese	NNS
40318	1927	3	when	when	WRB
40318	1927	4	firm	firm	JJ
40318	1927	5	enough	enough	RB
40318	1927	6	to	to	TO
40318	1927	7	handle	handle	VB
40318	1927	8	(	(	-LRB-
40318	1927	9	usually	usually	RB
40318	1927	10	on	on	IN
40318	1927	11	the	the	DT
40318	1927	12	third	third	JJ
40318	1927	13	morning	morning	NN
40318	1927	14	)	)	-RRB-
40318	1927	15	are	be	VBP
40318	1927	16	salted	salt	VBN
40318	1927	17	by	by	IN
40318	1927	18	dusting	dust	VBG
40318	1927	19	the	the	DT
40318	1927	20	entire	entire	JJ
40318	1927	21	surface	surface	NN
40318	1927	22	with	with	IN
40318	1927	23	coarse	coarse	JJ
40318	1927	24	salt	salt	NN
40318	1927	25	and	and	CC
40318	1927	26	permitting	permit	VBG
40318	1927	27	all	all	PDT
40318	1927	28	that	that	WDT
40318	1927	29	adheres	adhere	VBZ
40318	1927	30	to	to	TO
40318	1927	31	remain	remain	VB
40318	1927	32	.	.	.
40318	1928	1	The	the	DT
40318	1928	2	cheeses	cheese	NNS
40318	1928	3	should	should	MD
40318	1928	4	then	then	RB
40318	1928	5	be	be	VB
40318	1928	6	removed	remove	VBN
40318	1928	7	to	to	IN
40318	1928	8	a	a	DT
40318	1928	9	room	room	NN
40318	1928	10	at	at	IN
40318	1928	11	about	about	IN
40318	1928	12	58	58	CD
40318	1928	13	°	°	,
40318	1928	14	F	F	NNP
40318	1928	15	.	.	.
40318	1929	1	to	to	TO
40318	1929	2	prevent	prevent	VB
40318	1929	3	too	too	RB
40318	1929	4	rapid	rapid	JJ
40318	1929	5	leakage	leakage	NN
40318	1929	6	of	of	IN
40318	1929	7	water	water	NN
40318	1929	8	and	and	CC
40318	1929	9	salt	salt	NN
40318	1929	10	from	from	IN
40318	1929	11	their	-PRON-	PRP$
40318	1929	12	surfaces	surface	NNS
40318	1929	13	.	.	.
40318	1930	1	Ripe	ripe	JJ
40318	1930	2	cheeses	cheese	NNS
40318	1930	3	of	of	IN
40318	1930	4	good	good	JJ
40318	1930	5	quality	quality	NN
40318	1930	6	show	show	VBP
40318	1930	7	a	a	DT
40318	1930	8	total	total	JJ
40318	1930	9	salt	salt	NN
40318	1930	10	-	-	HYPH
40318	1930	11	content	content	NN
40318	1930	12	varying	varying	NN
40318	1930	13	from	from	IN
40318	1930	14	2.25	2.25	CD
40318	1930	15	to	to	IN
40318	1930	16	3	3	CD
40318	1930	17	per	per	NN
40318	1930	18	cent	cent	NN
40318	1930	19	with	with	IN
40318	1930	20	an	an	DT
40318	1930	21	average	average	NN
40318	1930	22	of	of	IN
40318	1930	23	about	about	RB
40318	1930	24	2.5	2.5	CD
40318	1930	25	per	per	NN
40318	1930	26	cent	cent	NN
40318	1930	27	.	.	.
40318	1931	1	When	when	WRB
40318	1931	2	so	so	RB
40318	1931	3	handled	handle	VBN
40318	1931	4	there	there	EX
40318	1931	5	is	be	VBZ
40318	1931	6	slight	slight	JJ
40318	1931	7	,	,	,
40318	1931	8	if	if	IN
40318	1931	9	any	any	DT
40318	1931	10	,	,	,
40318	1931	11	loss	loss	NN
40318	1931	12	of	of	IN
40318	1931	13	water	water	NN
40318	1931	14	and	and	CC
40318	1931	15	salt	salt	NN
40318	1931	16	in	in	IN
40318	1931	17	the	the	DT
40318	1931	18	salting	salt	VBG
40318	1931	19	period	period	NN
40318	1931	20	of	of	IN
40318	1931	21	twenty	twenty	CD
40318	1931	22	-	-	HYPH
40318	1931	23	four	four	CD
40318	1931	24	to	to	TO
40318	1931	25	forty	forty	CD
40318	1931	26	-	-	HYPH
40318	1931	27	eight	eight	CD
40318	1931	28	hours	hour	NNS
40318	1931	29	.	.	.
40318	1932	1	At	at	IN
40318	1932	2	the	the	DT
40318	1932	3	end	end	NN
40318	1932	4	of	of	IN
40318	1932	5	the	the	DT
40318	1932	6	salting	salt	VBG
40318	1932	7	period	period	NN
40318	1932	8	such	such	JJ
40318	1932	9	cheeses	cheese	NNS
40318	1932	10	should	should	MD
40318	1932	11	carry	carry	VB
40318	1932	12	55	55	CD
40318	1932	13	to	to	TO
40318	1932	14	57	57	CD
40318	1932	15	per	per	IN
40318	1932	16	cent	cent	NN
40318	1932	17	water	water	NN
40318	1932	18	or	or	CC
40318	1932	19	slightly	slightly	RB
40318	1932	20	more	more	JJR
40318	1932	21	.	.	.
40318	1933	1	+148	+148	NNP
40318	1933	2	.	.	.
40318	1934	1	Acidity.+--The	acidity.+--the	LS
40318	1934	2	essential	essential	JJ
40318	1934	3	biological	biological	JJ
40318	1934	4	factor	factor	NN
40318	1934	5	in	in	IN
40318	1934	6	the	the	DT
40318	1934	7	making	make	VBG
40318	1934	8	period	period	NN
40318	1934	9	of	of	IN
40318	1934	10	Camembert	Camembert	NNP
40318	1934	11	is	be	VBZ
40318	1934	12	proper	proper	JJ
40318	1934	13	souring	souring	NN
40318	1934	14	.	.	.
40318	1935	1	The	the	DT
40318	1935	2	milk	milk	NN
40318	1935	3	should	should	MD
40318	1935	4	be	be	VB
40318	1935	5	free	free	JJ
40318	1935	6	from	from	IN
40318	1935	7	gassy	gassy	JJ
40318	1935	8	organisms	organism	NNS
40318	1935	9	.	.	.
40318	1936	1	The	the	DT
40318	1936	2	lactic	lactic	JJ
40318	1936	3	starter	starter	NN
40318	1936	4	required	require	VBN
40318	1936	5	should	should	MD
40318	1936	6	introduce	introduce	VB
40318	1936	7	the	the	DT
40318	1936	8	typical	typical	JJ
40318	1936	9	lactic	lactic	JJ
40318	1936	10	organism	organism	NN
40318	1936	11	(	(	-LRB-
40318	1936	12	_	_	NNP
40318	1936	13	Streptococcus	Streptococcus	NNP
40318	1936	14	lacticus	lacticus	NN
40318	1936	15	_	_	NNP
40318	1936	16	)	)	-RRB-
40318	1936	17	in	in	IN
40318	1936	18	numbers	number	NNS
40318	1936	19	sufficient	sufficient	JJ
40318	1936	20	to	to	TO
40318	1936	21	suppress	suppress	VB
40318	1936	22	all	all	DT
40318	1936	23	other	other	JJ
40318	1936	24	forms	form	NNS
40318	1936	25	during	during	IN
40318	1936	26	the	the	DT
40318	1936	27	next	next	JJ
40318	1936	28	twenty	twenty	CD
40318	1936	29	-	-	HYPH
40318	1936	30	four	four	CD
40318	1936	31	hours	hour	NNS
40318	1936	32	.	.	.
40318	1937	1	The	the	DT
40318	1937	2	amount	amount	NN
40318	1937	3	of	of	IN
40318	1937	4	acid	acid	NN
40318	1937	5	starter	starter	NN
40318	1937	6	introduced	introduce	VBN
40318	1937	7	,	,	,
40318	1937	8	however	however	RB
40318	1937	9	,	,	,
40318	1937	10	plus	plus	CC
40318	1937	11	the	the	DT
40318	1937	12	acid	acid	NN
40318	1937	13	resulting	result	VBG
40318	1937	14	from	from	IN
40318	1937	15	growth	growth	NN
40318	1937	16	during	during	IN
40318	1937	17	the	the	DT
40318	1937	18	curdling	curdling	JJ
40318	1937	19	period	period	NN
40318	1937	20	,	,	,
40318	1937	21	should	should	MD
40318	1937	22	not	not	RB
40318	1937	23	produce	produce	VB
40318	1937	24	a	a	DT
40318	1937	25	grainy	grainy	JJ
40318	1937	26	acid	acid	NN
40318	1937	27	curd	curd	NN
40318	1937	28	.	.	.
40318	1938	1	The	the	DT
40318	1938	2	temperatures	temperature	NNS
40318	1938	3	of	of	IN
40318	1938	4	handling	handling	NN
40318	1938	5	are	be	VBP
40318	1938	6	such	such	JJ
40318	1938	7	as	as	IN
40318	1938	8	to	to	TO
40318	1938	9	favor	favor	VB
40318	1938	10	this	this	DT
40318	1938	11	group	group	NN
40318	1938	12	of	of	IN
40318	1938	13	organisms	organism	NNS
40318	1938	14	if	if	IN
40318	1938	15	properly	properly	RB
40318	1938	16	introduced	introduce	VBN
40318	1938	17	and	and	CC
40318	1938	18	permit	permit	VB
40318	1938	19	the	the	DT
40318	1938	20	development	development	NN
40318	1938	21	of	of	IN
40318	1938	22	nearly	nearly	RB
40318	1938	23	1	1	CD
40318	1938	24	per	per	NN
40318	1938	25	cent	cent	NN
40318	1938	26	of	of	IN
40318	1938	27	acid	acid	NN
40318	1938	28	(	(	-LRB-
40318	1938	29	estimated	estimate	VBN
40318	1938	30	as	as	IN
40318	1938	31	lactic	lactic	JJ
40318	1938	32	)	)	-RRB-
40318	1938	33	by	by	IN
40318	1938	34	the	the	DT
40318	1938	35	second	second	JJ
40318	1938	36	morning	morning	NN
40318	1938	37	.	.	.
40318	1939	1	Cheeses	cheese	NNS
40318	1939	2	with	with	IN
40318	1939	3	such	such	JJ
40318	1939	4	acid	acid	NN
40318	1939	5	are	be	VBP
40318	1939	6	fairly	fairly	RB
40318	1939	7	free	free	JJ
40318	1939	8	from	from	IN
40318	1939	9	further	further	JJ
40318	1939	10	danger	danger	NN
40318	1939	11	from	from	IN
40318	1939	12	bacterial	bacterial	JJ
40318	1939	13	activity	activity	NN
40318	1939	14	.	.	.
40318	1940	1	Members	member	NNS
40318	1940	2	of	of	IN
40318	1940	3	the	the	DT
40318	1940	4	high	high	JJ
40318	1940	5	-	-	HYPH
40318	1940	6	acid	acid	NN
40318	1940	7	group	group	NN
40318	1940	8	(	(	-LRB-
40318	1940	9	_	_	NNP
40318	1940	10	B.	B.	NNP
40318	1941	1	Bulgaricus	Bulgaricus	NNP
40318	1941	2	_	_	NNP
40318	1941	3	and	and	CC
40318	1941	4	allies	ally	NNS
40318	1941	5	)	)	-RRB-
40318	1941	6	may	may	MD
40318	1941	7	be	be	VB
40318	1941	8	found	find	VBN
40318	1941	9	in	in	IN
40318	1941	10	these	these	DT
40318	1941	11	cheeses	cheese	NNS
40318	1941	12	but	but	CC
40318	1941	13	do	do	VBP
40318	1941	14	not	not	RB
40318	1941	15	appear	appear	VB
40318	1941	16	to	to	TO
40318	1941	17	develop	develop	VB
40318	1941	18	in	in	IN
40318	1941	19	numbers	number	NNS
40318	1941	20	sufficient	sufficient	JJ
40318	1941	21	to	to	TO
40318	1941	22	affect	affect	VB
40318	1941	23	the	the	DT
40318	1941	24	cheese	cheese	NN
40318	1941	25	to	to	IN
40318	1941	26	any	any	DT
40318	1941	27	marked	marked	JJ
40318	1941	28	degree	degree	NN
40318	1941	29	.	.	.
40318	1942	1	[	[	-LRB-
40318	1942	2	Illustration	illustration	NN
40318	1942	3	:	:	:
40318	1942	4	FIG	FIG	NNP
40318	1942	5	.	.	.
40318	1943	1	20.--Halloir	20.--halloir	CD
40318	1943	2	,	,	,
40318	1943	3	the	the	DT
40318	1943	4	first	first	JJ
40318	1943	5	ripening	ripening	JJ
40318	1943	6	room	room	NN
40318	1943	7	for	for	IN
40318	1943	8	Camembert	Camembert	NNP
40318	1943	9	in	in	IN
40318	1943	10	an	an	DT
40318	1943	11	American	american	JJ
40318	1943	12	factory	factory	NN
40318	1943	13	.	.	.
40318	1943	14	]	]	-RRB-
40318	1944	1	CAMEMBERT	CAMEMBERT	NNP
40318	1944	2	CHEESE	cheese	NN
40318	1944	3	RECORD	record	NN
40318	1944	4	Date	Date	NNP
40318	1944	5	_	_	NNP
40318	1944	6	_	_	NNP
40318	1944	7	_	_	NNP
40318	1944	8	_	_	NNP
40318	1944	9	_	_	NNP
40318	1944	10	_	_	NNP
40318	1944	11	_	_	NNP
40318	1944	12	_	_	NNP
40318	1944	13	_	_	NNP
40318	1944	14	_	_	NNP
40318	1944	15	_	_	NNP
40318	1944	16	_	_	NNP
40318	1944	17	_	_	NNP
40318	1944	18	_	_	NNP
40318	1944	19	_	_	NNP
40318	1944	20	Set	Set	NNP
40318	1944	21	_	_	NNP
40318	1944	22	_	_	NNP
40318	1944	23	_	_	NNP
40318	1944	24	_	_	NNP
40318	1944	25	_	_	NNP
40318	1944	26	_	_	NNP
40318	1944	27	_	_	NNP
40318	1944	28	_	_	NNP
40318	1944	29	_	_	NNP
40318	1944	30	_	_	NNP
40318	1944	31	No	No	NNP
40318	1944	32	.	.	.
40318	1944	33	_	_	NNP
40318	1944	34	_	_	NNP
40318	1944	35	_	_	NNP
40318	1944	36	_	_	NNP
40318	1944	37	_	_	NNP
40318	1944	38	Amt	Amt	NNP
40318	1944	39	.	.	.
40318	1945	1	milk	milk	NN
40318	1945	2	_	_	NNP
40318	1945	3	_	_	NNP
40318	1945	4	_	_	NNP
40318	1945	5	_	_	NNP
40318	1945	6	_	_	NNP
40318	1945	7	_	_	NNP
40318	1945	8	_	_	NNP
40318	1945	9	_	_	NNP
40318	1945	10	_	_	NNP
40318	1945	11	_	_	NNP
40318	1945	12	_	_	NNP
40318	1945	13	No	No	NNP
40318	1945	14	.	.	.
40318	1946	1	cheese	cheese	NNP
40318	1946	2	_	_	NNP
40318	1946	3	_	_	NNP
40318	1946	4	_	_	NNP
40318	1946	5	_	_	NNP
40318	1946	6	_	_	NNP
40318	1946	7	Milk	Milk	NNP
40318	1946	8	per	per	IN
40318	1946	9	cheese	cheese	NN
40318	1946	10	_	_	NNP
40318	1946	11	_	_	NNP
40318	1946	12	_	_	NNP
40318	1946	13	_	_	NNP
40318	1946	14	_	_	NNP
40318	1946	15	_	_	NNP
40318	1946	16	_	_	NNP
40318	1946	17	_	_	NNP
40318	1946	18	Producer	Producer	NNP
40318	1946	19	of	of	IN
40318	1946	20	milk	milk	NN
40318	1946	21	_	_	NNP
40318	1946	22	_	_	NNP
40318	1946	23	_	_	NNP
40318	1946	24	_	_	NNP
40318	1946	25	_	_	NNP
40318	1946	26	_	_	NNP
40318	1946	27	_	_	NNP
40318	1946	28	_	_	NNP
40318	1946	29	_	_	NNP
40318	1946	30	_	_	NNP
40318	1946	31	_	_	NNP
40318	1946	32	_	_	NNP
40318	1946	33	_	_	NNP
40318	1946	34	_	_	NNP
40318	1946	35	_	_	NNP
40318	1946	36	Apparent	Apparent	NNP
40318	1946	37	cleanliness	cleanliness	NN
40318	1946	38	of	of	IN
40318	1946	39	milk	milk	NN
40318	1946	40	_	_	NNP
40318	1946	41	_	_	NNP
40318	1946	42	_	_	NNP
40318	1946	43	_	_	NNP
40318	1946	44	_	_	NNP
40318	1946	45	_	_	NNP
40318	1946	46	_	_	NNP
40318	1946	47	_	_	NNP
40318	1946	48	_	_	NNP
40318	1946	49	_	_	NNP
40318	1946	50	_	_	NNP
40318	1946	51	_	_	NNP
40318	1946	52	_	_	NNP
40318	1946	53	_	_	NNP
40318	1946	54	_	_	NNP
40318	1946	55	+	+	CC
40318	1946	56	Acidity:+	Acidity:+	-LRB-
40318	1946	57	Before	before	IN
40318	1946	58	adding	add	VBG
40318	1946	59	starter	starter	NN
40318	1946	60	_	_	NNP
40318	1946	61	_	_	NNP
40318	1946	62	_	_	NNP
40318	1946	63	_	_	NNP
40318	1946	64	_	_	NNP
40318	1946	65	_	_	NNP
40318	1946	66	_	_	NNP
40318	1946	67	_	_	NNP
40318	1946	68	_	_	NNP
40318	1946	69	_	_	NNP
40318	1946	70	_	_	NNP
40318	1946	71	_	_	NNP
40318	1946	72	_	_	NNP
40318	1946	73	_	_	NNP
40318	1946	74	_	_	NNP
40318	1946	75	_	_	NNP
40318	1946	76	_	_	NNP
40318	1946	77	_	_	NNP
40318	1946	78	_	_	NNP
40318	1946	79	_	_	NNP
40318	1946	80	After	after	IN
40318	1946	81	adding	add	VBG
40318	1946	82	starter	starter	NN
40318	1946	83	_	_	NNP
40318	1946	84	_	_	NNP
40318	1946	85	_	_	NNP
40318	1946	86	_	_	NNP
40318	1946	87	_	_	NNP
40318	1946	88	_	_	NNP
40318	1946	89	_	_	NNP
40318	1946	90	_	_	NNP
40318	1946	91	_	_	NNP
40318	1946	92	_	_	NNP
40318	1946	93	_	_	NNP
40318	1946	94	_	_	NNP
40318	1946	95	_	_	NNP
40318	1946	96	_	_	NNP
40318	1946	97	_	_	NNP
40318	1946	98	_	_	NNP
40318	1946	99	_	_	NNP
40318	1946	100	_	_	NNP
40318	1946	101	_	_	NNP
40318	1946	102	_	_	NNP
40318	1946	103	After	after	IN
40318	1946	104	acidity	acidity	NN
40318	1946	105	period	period	NN
40318	1946	106	_	_	NNP
40318	1946	107	_	_	NNP
40318	1946	108	_	_	NNP
40318	1946	109	_	_	NNP
40318	1946	110	_	_	NNP
40318	1946	111	_	_	NNP
40318	1946	112	_	_	NNP
40318	1946	113	_	_	NNP
40318	1946	114	_	_	NNP
40318	1946	115	_	_	NNP
40318	1946	116	_	_	NNP
40318	1946	117	_	_	NNP
40318	1946	118	_	_	NNP
40318	1946	119	_	_	NNP
40318	1946	120	_	_	NNP
40318	1946	121	_	_	NNP
40318	1946	122	_	_	NNP
40318	1946	123	_	_	NNP
40318	1946	124	_	_	NNP
40318	1946	125	_	_	NNP
40318	1946	126	Whey	Whey	NNP
40318	1946	127	at	at	IN
40318	1946	128	dipping	dip	VBG
40318	1946	129	_	_	NNP
40318	1946	130	_	_	NNP
40318	1946	131	_	_	NNP
40318	1946	132	_	_	NNP
40318	1946	133	_	_	NNP
40318	1946	134	_	_	NNP
40318	1946	135	_	_	NNP
40318	1946	136	_	_	NNP
40318	1946	137	_	_	NNP
40318	1946	138	_	_	NNP
40318	1946	139	_	_	NNP
40318	1946	140	_	_	NNP
40318	1946	141	_	_	NNP
40318	1946	142	_	_	NNP
40318	1946	143	_	_	NNP
40318	1946	144	+	+	CC
40318	1946	145	Starter:+	starter:+	CD
40318	1946	146	Kind	Kind	NNP
40318	1946	147	_	_	NNP
40318	1946	148	_	_	NNP
40318	1946	149	_	_	NNP
40318	1946	150	_	_	NNP
40318	1946	151	_	_	NNP
40318	1946	152	_	_	NNP
40318	1946	153	_	_	NNP
40318	1946	154	_	_	NNP
40318	1946	155	_	_	NNP
40318	1946	156	_	_	NNP
40318	1946	157	_	_	NNP
40318	1946	158	_	_	NNP
40318	1946	159	_	_	NNP
40318	1946	160	_	_	NNP
40318	1946	161	_	_	NNP
40318	1946	162	Age	Age	NNP
40318	1946	163	_	_	NNP
40318	1946	164	_	_	NNP
40318	1946	165	_	_	NNP
40318	1946	166	_	_	NNP
40318	1946	167	_	_	NNP
40318	1946	168	Amt	Amt	NNP
40318	1946	169	_	_	NNP
40318	1946	170	_	_	NNP
40318	1946	171	_	_	NNP
40318	1946	172	_	_	NNP
40318	1946	173	_	_	NNP
40318	1946	174	+	+	CC
40318	1946	175	Color:+	color:+	XX
40318	1946	176	Amount	Amount	NNP
40318	1946	177	_	_	NNP
40318	1946	178	_	_	NNP
40318	1946	179	_	_	NNP
40318	1946	180	_	_	NNP
40318	1946	181	_	_	NNP
40318	1946	182	_	_	NNP
40318	1946	183	_	_	NNP
40318	1946	184	_	_	NNP
40318	1946	185	_	_	NNP
40318	1946	186	_	_	NNP
40318	1946	187	_	_	NNP
40318	1946	188	_	_	NNP
40318	1946	189	_	_	NNP
40318	1946	190	_	_	NNP
40318	1946	191	_	_	NNP
40318	1946	192	+	+	CC
40318	1946	193	Curdling:+	curdling:+	CD
40318	1946	194	Temperature	temperature	NN
40318	1946	195	used	use	VBN
40318	1946	196	_	_	NNP
40318	1946	197	_	_	NNP
40318	1946	198	_	_	NNP
40318	1946	199	_	_	NNP
40318	1946	200	_	_	NNP
40318	1946	201	_	_	NNP
40318	1946	202	_	_	NNP
40318	1946	203	_	_	NNP
40318	1946	204	_	_	NNP
40318	1946	205	_	_	NNP
40318	1946	206	Amount	Amount	NNP
40318	1946	207	of	of	IN
40318	1946	208	rennet	rennet	NN
40318	1946	209	_	_	NNP
40318	1946	210	_	_	NNP
40318	1946	211	_	_	NNP
40318	1946	212	_	_	NNP
40318	1946	213	_	_	NNP
40318	1946	214	_	_	NNP
40318	1946	215	_	_	NNP
40318	1946	216	_	_	NNP
40318	1946	217	_	_	NNP
40318	1946	218	_	_	NNP
40318	1946	219	Time	Time	NNP
40318	1946	220	at	at	IN
40318	1946	221	which	which	WDT
40318	1946	222	rennet	rennet	NN
40318	1946	223	is	be	VBZ
40318	1946	224	added	add	VBN
40318	1946	225	_	_	NNP
40318	1946	226	_	_	NNP
40318	1946	227	_	_	NNP
40318	1946	228	_	_	NNP
40318	1946	229	_	_	NNP
40318	1946	230	_	_	NNP
40318	1946	231	_	_	NNP
40318	1946	232	_	_	NNP
40318	1946	233	_	_	NNP
40318	1946	234	_	_	NNP
40318	1946	235	Time	Time	NNP
40318	1946	236	at	at	IN
40318	1946	237	which	which	WDT
40318	1946	238	milk	milk	NN
40318	1946	239	is	be	VBZ
40318	1946	240	curdled	curdle	VBN
40318	1946	241	_	_	NNP
40318	1946	242	_	_	NNP
40318	1946	243	_	_	NNP
40318	1946	244	_	_	NNP
40318	1946	245	_	_	NNP
40318	1946	246	_	_	NNP
40318	1946	247	_	_	NNP
40318	1946	248	_	_	NNP
40318	1946	249	_	_	NNP
40318	1946	250	_	_	NNP
40318	1946	251	Time	Time	NNP
40318	1946	252	of	of	IN
40318	1946	253	curdling	curdling	NN
40318	1946	254	_	_	NNP
40318	1946	255	_	_	NNP
40318	1946	256	_	_	NNP
40318	1946	257	_	_	NNP
40318	1946	258	_	_	NNP
40318	1946	259	_	_	NNP
40318	1946	260	_	_	NNP
40318	1946	261	_	_	NNP
40318	1946	262	_	_	NNP
40318	1946	263	_	_	NNP
40318	1946	264	Quality	Quality	NNP
40318	1946	265	of	of	IN
40318	1946	266	curd	curd	NN
40318	1946	267	_	_	NNP
40318	1946	268	_	_	NNP
40318	1946	269	_	_	NNP
40318	1946	270	_	_	NNP
40318	1946	271	_	_	NNP
40318	1946	272	_	_	NNP
40318	1946	273	_	_	NNP
40318	1946	274	_	_	NNP
40318	1946	275	_	_	NNP
40318	1946	276	_	_	NNP
40318	1946	277	_	_	NNP
40318	1946	278	_	_	NNP
40318	1946	279	_	_	NNP
40318	1946	280	_	_	NNP
40318	1946	281	_	_	NNP
40318	1946	282	_	_	NNP
40318	1946	283	_	_	NNP
40318	1946	284	_	_	NNP
40318	1946	285	_	_	NNP
40318	1946	286	_	_	NNP
40318	1946	287	+	+	CC
40318	1946	288	Dipping:+	Dipping:+	NNP
40318	1946	289	Cut	Cut	NNP
40318	1946	290	or	or	CC
40318	1946	291	uncut	uncut	JJ
40318	1946	292	_	_	NNP
40318	1946	293	_	_	NNP
40318	1946	294	_	_	NNP
40318	1946	295	_	_	NNP
40318	1946	296	_	_	NNP
40318	1946	297	_	_	NNP
40318	1946	298	_	_	NNP
40318	1946	299	_	_	NNP
40318	1946	300	_	_	NNP
40318	1946	301	_	_	NNP
40318	1946	302	_	_	NNP
40318	1946	303	_	_	NNP
40318	1946	304	_	_	NNP
40318	1946	305	_	_	NNP
40318	1946	306	_	_	NNP
40318	1946	307	Amt	Amt	NNP
40318	1946	308	.	.	.
40318	1947	1	of	of	IN
40318	1947	2	cutting	cut	VBG
40318	1947	3	_	_	NNP
40318	1947	4	_	_	NNP
40318	1947	5	_	_	NNP
40318	1947	6	_	_	NNP
40318	1947	7	_	_	NNP
40318	1947	8	_	_	NNP
40318	1947	9	_	_	NNP
40318	1947	10	_	_	NNP
40318	1947	11	_	_	NNP
40318	1947	12	_	_	NNP
40318	1947	13	_	_	NNP
40318	1947	14	_	_	NNP
40318	1947	15	_	_	NNP
40318	1947	16	_	_	NNP
40318	1947	17	_	_	NNP
40318	1947	18	+	+	CC
40318	1947	19	Draining:+	Draining:+	NNP
40318	1947	20	Temperature	temperature	NN
40318	1947	21	of	of	IN
40318	1947	22	room	room	NN
40318	1947	23	during	during	IN
40318	1947	24	_	_	NNP
40318	1947	25	_	_	NNP
40318	1947	26	_	_	NNP
40318	1947	27	_	_	NNP
40318	1947	28	_	_	NNP
40318	1947	29	_	_	NNP
40318	1947	30	_	_	NNP
40318	1947	31	_	_	NNP
40318	1947	32	_	_	NNP
40318	1947	33	_	_	NNP
40318	1947	34	Condition	Condition	NNP
40318	1947	35	of	of	IN
40318	1947	36	cheese	cheese	NN
40318	1947	37	after	after	IN
40318	1947	38	_	_	NNP
40318	1947	39	_	_	NNP
40318	1947	40	_	_	NNP
40318	1947	41	_	_	NNP
40318	1947	42	_	_	NNP
40318	1947	43	_	_	NNP
40318	1947	44	_	_	NNP
40318	1947	45	_	_	NNP
40318	1947	46	_	_	NNP
40318	1947	47	_	_	NNP
40318	1947	48	_	_	NNP
40318	1947	49	_	_	NNP
40318	1947	50	_	_	NNP
40318	1947	51	_	_	NNP
40318	1947	52	_	_	NNP
40318	1947	53	_	_	NNP
40318	1947	54	_	_	NNP
40318	1947	55	_	_	NNP
40318	1947	56	_	_	NNP
40318	1947	57	_	_	NNP
40318	1947	58	+	+	CC
40318	1947	59	Salting:+	salting:+	CD
40318	1947	60	Time	Time	NNP
40318	1947	61	of	of	IN
40318	1947	62	_	_	NNP
40318	1947	63	_	_	NNP
40318	1947	64	_	_	NNP
40318	1947	65	_	_	NNP
40318	1947	66	_	_	NNP
40318	1947	67	Total	Total	NNP
40318	1947	68	amt	amt	NNP
40318	1947	69	.	.	.
40318	1948	1	of	of	IN
40318	1948	2	salt	salt	NN
40318	1948	3	used	use	VBN
40318	1948	4	_	_	NNP
40318	1948	5	_	_	NNP
40318	1948	6	_	_	NNP
40318	1948	7	_	_	NNP
40318	1948	8	_	_	NNP
40318	1948	9	Kind	Kind	NNP
40318	1948	10	of	of	IN
40318	1948	11	salt	salt	NN
40318	1948	12	_	_	NNP
40318	1948	13	_	_	NNP
40318	1948	14	_	_	NNP
40318	1948	15	_	_	NNP
40318	1948	16	_	_	NNP
40318	1948	17	Amt	Amt	NNP
40318	1948	18	.	.	.
40318	1949	1	of	of	IN
40318	1949	2	salt	salt	NN
40318	1949	3	per	per	IN
40318	1949	4	cheese	cheese	NN
40318	1949	5	_	_	NNP
40318	1949	6	_	_	NNP
40318	1949	7	_	_	NNP
40318	1949	8	_	_	NNP
40318	1949	9	_	_	NNP
40318	1949	10	+	+	NNP
40318	1949	11	Mold	Mold	NNP
40318	1949	12	inoculation:+	inoculation:+	NNP
40318	1949	13	Form	Form	NNP
40318	1949	14	of	of	IN
40318	1949	15	culture	culture	NN
40318	1949	16	used	use	VBN
40318	1949	17	_	_	NNP
40318	1949	18	_	_	NNP
40318	1949	19	_	_	NNP
40318	1949	20	_	_	NNP
40318	1949	21	_	_	NNP
40318	1949	22	_	_	NNP
40318	1949	23	_	_	NNP
40318	1949	24	_	_	NNP
40318	1949	25	_	_	NNP
40318	1949	26	_	_	NNP
40318	1949	27	_	_	NNP
40318	1949	28	_	_	NNP
40318	1949	29	_	_	NNP
40318	1949	30	_	_	NNP
40318	1949	31	_	_	NNP
40318	1949	32	Method	Method	NNP
40318	1949	33	of	of	IN
40318	1949	34	inoculation	inoculation	NN
40318	1949	35	_	_	NNP
40318	1949	36	_	_	NNP
40318	1949	37	_	_	NNP
40318	1949	38	_	_	NNP
40318	1949	39	_	_	NNP
40318	1949	40	_	_	NNP
40318	1949	41	_	_	NNP
40318	1949	42	_	_	NNP
40318	1949	43	_	_	NNP
40318	1949	44	_	_	NNP
40318	1949	45	_	_	NNP
40318	1949	46	_	_	NNP
40318	1949	47	_	_	NNP
40318	1949	48	_	_	NNP
40318	1949	49	Time	Time	NNP
40318	1949	50	of	of	IN
40318	1949	51	inoculation	inoculation	NN
40318	1949	52	_	_	NNP
40318	1949	53	_	_	NNP
40318	1949	54	_	_	NNP
40318	1949	55	_	_	NNP
40318	1949	56	_	_	NNP
40318	1949	57	_	_	NNP
40318	1949	58	_	_	NNP
40318	1949	59	_	_	NNP
40318	1949	60	_	_	NNP
40318	1949	61	_	_	NNP
40318	1949	62	+	+	SYM
40318	1949	63	Remarks	Remarks	NNPS
40318	1949	64	on	on	IN
40318	1949	65	making:+	making:+	NNP
40318	1949	66	+	+	CC
40318	1949	67	Curing:+	curing:+	CD
40318	1949	68	Transfer	Transfer	NNP
40318	1949	69	of	of	IN
40318	1949	70	curing	cure	VBG
40318	1949	71	rooms	room	NNS
40318	1949	72	_	_	NNP
40318	1949	73	_	_	NNP
40318	1949	74	_	_	NNP
40318	1949	75	_	_	NNP
40318	1949	76	_	_	NNP
40318	1949	77	_	_	NNP
40318	1949	78	_	_	NNP
40318	1949	79	_	_	NNP
40318	1949	80	_	_	NNP
40318	1949	81	_	_	NNP
40318	1949	82	_	_	NNP
40318	1949	83	_	_	NNP
40318	1949	84	_	_	NNP
40318	1949	85	_	_	NNP
40318	1949	86	_	_	NNP
40318	1949	87	_	_	NNP
40318	1949	88	_	_	NNP
40318	1949	89	_	_	NNP
40318	1949	90	_	_	NNP
40318	1949	91	_	_	NNP
40318	1949	92	_	_	NNP
40318	1949	93	_	_	NNP
40318	1949	94	_	_	NNP
40318	1949	95	_	_	NNP
40318	1949	96	_	_	NNP
40318	1949	97	Condition	Condition	NNP
40318	1949	98	of	of	IN
40318	1949	99	cheese	cheese	NN
40318	1949	100	_	_	NNP
40318	1949	101	_	_	NNP
40318	1949	102	_	_	NNP
40318	1949	103	_	_	NNP
40318	1949	104	_	_	NNP
40318	1949	105	_	_	NNP
40318	1949	106	_	_	NNP
40318	1949	107	_	_	NNP
40318	1949	108	_	_	NNP
40318	1949	109	_	_	NNP
40318	1949	110	_	_	NNP
40318	1949	111	_	_	NNP
40318	1949	112	_	_	NNP
40318	1949	113	_	_	NNP
40318	1949	114	_	_	NNP
40318	1949	115	_	_	NNP
40318	1949	116	_	_	NNP
40318	1949	117	_	_	NNP
40318	1949	118	_	_	NNP
40318	1949	119	_	_	NNP
40318	1949	120	_	_	NNP
40318	1949	121	_	_	NNP
40318	1949	122	_	_	NNP
40318	1949	123	_	_	NNP
40318	1949	124	_	_	NNP
40318	1949	125	_	_	NNP
40318	1949	126	_	_	NNP
40318	1949	127	_	_	NNP
40318	1949	128	_	_	NNP
40318	1949	129	_	_	NNP
40318	1949	130	Rooms	Rooms	NNPS
40318	1949	131	_	_	NNP
40318	1949	132	_	_	NNP
40318	1949	133	_	_	NNP
40318	1949	134	_	_	NNP
40318	1949	135	_	_	NNP
40318	1949	136	_	_	NNP
40318	1949	137	_	_	NNP
40318	1949	138	_	_	NNP
40318	1949	139	_	_	NNP
40318	1949	140	_	_	NNP
40318	1949	141	_	_	NNP
40318	1949	142	_	_	NNP
40318	1949	143	_	_	NNP
40318	1949	144	_	_	NNP
40318	1949	145	_	_	NNP
40318	1949	146	_	_	NNP
40318	1949	147	_	_	NNP
40318	1949	148	_	_	NNP
40318	1949	149	_	_	NNP
40318	1949	150	_	_	NNP
40318	1949	151	_	_	NNP
40318	1949	152	_	_	NNP
40318	1949	153	_	_	NNP
40318	1949	154	_	_	NNP
40318	1949	155	_	_	NNP
40318	1949	156	_	_	NNP
40318	1949	157	_	_	NNP
40318	1949	158	_	_	NNP
40318	1949	159	_	_	NNP
40318	1949	160	_	_	NNP
40318	1949	161	_	_	NNP
40318	1949	162	_	_	NNP
40318	1949	163	_	_	NNP
40318	1949	164	_	_	NNP
40318	1949	165	_	_	NNP
40318	1949	166	_	_	NNP
40318	1949	167	_	_	NNP
40318	1949	168	_	_	NNP
40318	1949	169	_	_	NNP
40318	1949	170	_	_	NNP
40318	1949	171	_	_	NNP
40318	1949	172	_	_	NNP
40318	1949	173	_	_	NNP
40318	1949	174	_	_	NNP
40318	1949	175	Dates	Dates	NNPS
40318	1949	176	_	_	NNP
40318	1949	177	_	_	NNP
40318	1949	178	_	_	NNP
40318	1949	179	_	_	NNP
40318	1949	180	_	_	NNP
40318	1949	181	_	_	NNP
40318	1949	182	_	_	NNP
40318	1949	183	_	_	NNP
40318	1949	184	_	_	NNP
40318	1949	185	_	_	NNP
40318	1949	186	_	_	NNP
40318	1949	187	_	_	NNP
40318	1949	188	_	_	NNP
40318	1949	189	_	_	NNP
40318	1949	190	_	_	NNP
40318	1949	191	_	_	NNP
40318	1949	192	_	_	NNP
40318	1949	193	_	_	NNP
40318	1949	194	_	_	NNP
40318	1949	195	_	_	NNP
40318	1949	196	_	_	NNP
40318	1949	197	_	_	NNP
40318	1949	198	_	_	NNP
40318	1949	199	_	_	NNP
40318	1949	200	_	_	NNP
40318	1949	201	_	_	NNP
40318	1949	202	_	_	NNP
40318	1949	203	_	_	NNP
40318	1949	204	_	_	NNP
40318	1949	205	_	_	NNP
40318	1949	206	_	_	NNP
40318	1949	207	_	_	NNP
40318	1949	208	_	_	NNP
40318	1949	209	_	_	NNP
40318	1949	210	_	_	NNP
40318	1949	211	_	_	NNP
40318	1949	212	_	_	NNP
40318	1949	213	_	_	NNP
40318	1949	214	_	_	NNP
40318	1949	215	_	_	NNP
40318	1949	216	_	_	NNP
40318	1949	217	_	_	NNP
40318	1949	218	_	_	NNP
40318	1949	219	_	_	NNP
40318	1949	220	+	+	NNP
40318	1949	221	Mold	Mold	NNP
40318	1949	222	growth:+	growth:+	NNP
40318	1949	223	Date	Date	NNP
40318	1949	224	of	of	IN
40318	1949	225	first	first	JJ
40318	1949	226	appearance	appearance	NN
40318	1949	227	_	_	NNP
40318	1949	228	_	_	NNP
40318	1949	229	_	_	NNP
40318	1949	230	_	_	NNP
40318	1949	231	_	_	NNP
40318	1949	232	_	_	NNP
40318	1949	233	_	_	NNP
40318	1949	234	_	_	NNP
40318	1949	235	_	_	NNP
40318	1949	236	_	_	NNP
40318	1949	237	_	_	NNP
40318	1949	238	_	_	NNP
40318	1949	239	_	_	NNP
40318	1949	240	_	_	NNP
40318	1949	241	_	_	NNP
40318	1949	242	_	_	NNP
40318	1949	243	_	_	NNP
40318	1949	244	_	_	NNP
40318	1949	245	_	_	NNP
40318	1949	246	_	_	NNP
40318	1949	247	Purity	Purity	NNP
40318	1949	248	and	and	CC
40318	1949	249	vigor	vigor	NNP
40318	1949	250	_	_	NNP
40318	1949	251	_	_	NNP
40318	1949	252	_	_	NNP
40318	1949	253	_	_	NNP
40318	1949	254	_	_	NNP
40318	1949	255	_	_	NNP
40318	1949	256	_	_	NNP
40318	1949	257	_	_	NNP
40318	1949	258	_	_	NNP
40318	1949	259	_	_	NNP
40318	1949	260	_	_	NNP
40318	1949	261	_	_	NNP
40318	1949	262	_	_	NNP
40318	1949	263	_	_	NNP
40318	1949	264	_	_	NNP
40318	1949	265	_	_	NNP
40318	1949	266	_	_	NNP
40318	1949	267	_	_	NNP
40318	1949	268	_	_	NNP
40318	1949	269	_	_	NNP
40318	1949	270	_	_	NNP
40318	1949	271	_	_	NNP
40318	1949	272	_	_	NNP
40318	1949	273	_	_	NNP
40318	1949	274	_	_	NNP
40318	1949	275	_	_	NNP
40318	1949	276	_	_	NNP
40318	1949	277	_	_	NNP
40318	1949	278	Date	Date	NNP
40318	1949	279	of	of	IN
40318	1949	280	changing	change	VBG
40318	1949	281	color	color	NN
40318	1949	282	_	_	NNP
40318	1949	283	_	_	NNP
40318	1949	284	_	_	NNP
40318	1949	285	_	_	NNP
40318	1949	286	_	_	NNP
40318	1949	287	_	_	NNP
40318	1949	288	_	_	NNP
40318	1949	289	_	_	NNP
40318	1949	290	_	_	NNP
40318	1949	291	_	_	NNP
40318	1949	292	_	_	NNP
40318	1949	293	_	_	NNP
40318	1949	294	_	_	NNP
40318	1949	295	_	_	NNP
40318	1949	296	_	_	NNP
40318	1949	297	_	_	NNP
40318	1949	298	_	_	NNP
40318	1949	299	_	_	NNP
40318	1949	300	_	_	NNP
40318	1949	301	_	_	NNP
40318	1949	302	_	_	NNP
40318	1949	303	_	_	NNP
40318	1949	304	+	+	NNP
40318	1949	305	Surface	Surface	NNP
40318	1949	306	of	of	IN
40318	1949	307	slimy	slimy	JJ
40318	1949	308	growth:+	growth:+	NNP
40318	1949	309	Extent	Extent	NNP
40318	1949	310	of	of	IN
40318	1949	311	_	_	NNP
40318	1949	312	_	_	NNP
40318	1949	313	_	_	NNP
40318	1949	314	_	_	NNP
40318	1949	315	_	_	NNP
40318	1949	316	_	_	NNP
40318	1949	317	_	_	NNP
40318	1949	318	_	_	NNP
40318	1949	319	_	_	NNP
40318	1949	320	_	_	NNP
40318	1949	321	_	_	NNP
40318	1949	322	_	_	NNP
40318	1949	323	_	_	NNP
40318	1949	324	_	_	NNP
40318	1949	325	_	_	NNP
40318	1949	326	_	_	NNP
40318	1949	327	_	_	NNP
40318	1949	328	_	_	NNP
40318	1949	329	_	_	NNP
40318	1949	330	_	_	NNP
40318	1949	331	_	_	NNP
40318	1949	332	_	_	NNP
40318	1949	333	_	_	NNP
40318	1949	334	_	_	NNP
40318	1949	335	_	_	NNP
40318	1949	336	_	_	NNP
40318	1949	337	_	_	NNP
40318	1949	338	_	_	NNP
40318	1949	339	_	_	NNP
40318	1949	340	_	_	NNP
40318	1949	341	_	_	NNP
40318	1949	342	_	_	NNP
40318	1949	343	_	_	NNP
40318	1949	344	_	_	NNP
40318	1949	345	_	_	NNP
40318	1949	346	General	General	NNP
40318	1949	347	character	character	NN
40318	1949	348	of	of	IN
40318	1949	349	_	_	NNP
40318	1949	350	_	_	NNP
40318	1949	351	_	_	NNP
40318	1949	352	_	_	NNP
40318	1949	353	_	_	NNP
40318	1949	354	_	_	NNP
40318	1949	355	_	_	NNP
40318	1949	356	_	_	NNP
40318	1949	357	_	_	NNP
40318	1949	358	_	_	NNP
40318	1949	359	_	_	NNP
40318	1949	360	_	_	NNP
40318	1949	361	_	_	NNP
40318	1949	362	_	_	NNP
40318	1949	363	_	_	NNP
40318	1949	364	_	_	NNP
40318	1949	365	_	_	NNP
40318	1949	366	_	_	NNP
40318	1949	367	_	_	NNP
40318	1949	368	_	_	NNP
40318	1949	369	_	_	NNP
40318	1949	370	_	_	NNP
40318	1949	371	_	_	NNP
40318	1949	372	_	_	NNP
40318	1949	373	+	+	NNP
40318	1949	374	Surface	Surface	NNP
40318	1949	375	contamination:+	contamination:+	NNP
40318	1949	376	Mold	Mold	NNP
40318	1949	377	_	_	NNP
40318	1949	378	_	_	NNP
40318	1949	379	_	_	NNP
40318	1949	380	_	_	NNP
40318	1949	381	_	_	NNP
40318	1949	382	_	_	NNP
40318	1949	383	_	_	NNP
40318	1949	384	_	_	NNP
40318	1949	385	_	_	NNP
40318	1949	386	_	_	NNP
40318	1949	387	_	_	NNP
40318	1949	388	_	_	NNP
40318	1949	389	_	_	NNP
40318	1949	390	_	_	NNP
40318	1949	391	_	_	NNP
40318	1949	392	_	_	NNP
40318	1949	393	_	_	NNP
40318	1949	394	_	_	NNP
40318	1949	395	_	_	NNP
40318	1949	396	_	_	NNP
40318	1949	397	_	_	NNP
40318	1949	398	_	_	NNP
40318	1949	399	_	_	NNP
40318	1949	400	_	_	NNP
40318	1949	401	_	_	NNP
40318	1949	402	_	_	NNP
40318	1949	403	_	_	NNP
40318	1949	404	_	_	NNP
40318	1949	405	_	_	NNP
40318	1949	406	_	_	NNP
40318	1949	407	_	_	NNP
40318	1949	408	_	_	NNP
40318	1949	409	_	_	NNP
40318	1949	410	_	_	NNP
40318	1949	411	_	_	NNP
40318	1949	412	_	_	NNP
40318	1949	413	_	_	NNP
40318	1949	414	_	_	NNP
40318	1949	415	_	_	NNP
40318	1949	416	_	_	NNP
40318	1949	417	Oidium	Oidium	NNP
40318	1949	418	_	_	NNP
40318	1949	419	_	_	NNP
40318	1949	420	_	_	NNP
40318	1949	421	_	_	NNP
40318	1949	422	_	_	NNP
40318	1949	423	_	_	NNP
40318	1949	424	_	_	NNP
40318	1949	425	_	_	NNP
40318	1949	426	_	_	NNP
40318	1949	427	_	_	NNP
40318	1949	428	_	_	NNP
40318	1949	429	_	_	NNP
40318	1949	430	_	_	NNP
40318	1949	431	_	_	NNP
40318	1949	432	_	_	NNP
40318	1949	433	_	_	NNP
40318	1949	434	_	_	NNP
40318	1949	435	_	_	NNP
40318	1949	436	_	_	NNP
40318	1949	437	_	_	NNP
40318	1949	438	_	_	NNP
40318	1949	439	_	_	NNP
40318	1949	440	_	_	NNP
40318	1949	441	_	_	NNP
40318	1949	442	_	_	NNP
40318	1949	443	_	_	NNP
40318	1949	444	_	_	NNP
40318	1949	445	_	_	NNP
40318	1949	446	_	_	NNP
40318	1949	447	_	_	NNP
40318	1949	448	_	_	NNP
40318	1949	449	_	_	NNP
40318	1949	450	_	_	NNP
40318	1949	451	_	_	NNP
40318	1949	452	_	_	NNP
40318	1949	453	_	_	NNP
40318	1949	454	_	_	NNP
40318	1949	455	_	_	NNP
40318	1949	456	Yeast	Yeast	NNP
40318	1949	457	_	_	NNP
40318	1949	458	_	_	NNP
40318	1949	459	_	_	NNP
40318	1949	460	_	_	NNP
40318	1949	461	_	_	NNP
40318	1949	462	_	_	NNP
40318	1949	463	_	_	NNP
40318	1949	464	_	_	NNP
40318	1949	465	_	_	NNP
40318	1949	466	_	_	NNP
40318	1949	467	_	_	NNP
40318	1949	468	_	_	NNP
40318	1949	469	_	_	NNP
40318	1949	470	_	_	NNP
40318	1949	471	_	_	NNP
40318	1949	472	_	_	NNP
40318	1949	473	_	_	NNP
40318	1949	474	_	_	NNP
40318	1949	475	_	_	NNP
40318	1949	476	_	_	NNP
40318	1949	477	_	_	NNP
40318	1949	478	_	_	NNP
40318	1949	479	_	_	NNP
40318	1949	480	_	_	NNP
40318	1949	481	_	_	NNP
40318	1949	482	_	_	NNP
40318	1949	483	_	_	NNP
40318	1949	484	_	_	NNP
40318	1949	485	_	_	NNP
40318	1949	486	_	_	NNP
40318	1949	487	_	_	NNP
40318	1949	488	_	_	NNP
40318	1949	489	_	_	NNP
40318	1949	490	_	_	NNP
40318	1949	491	_	_	NNP
40318	1949	492	_	_	NNP
40318	1949	493	_	_	NNP
40318	1949	494	_	_	NNP
40318	1949	495	_	_	NNP
40318	1949	496	Bacterial	Bacterial	NNP
40318	1949	497	_	_	NNP
40318	1949	498	_	_	NNP
40318	1949	499	_	_	NNP
40318	1949	500	_	_	NNP
40318	1949	501	_	_	NNP
40318	1949	502	_	_	NNP
40318	1949	503	_	_	NNP
40318	1949	504	_	_	NNP
40318	1949	505	_	_	NNP
40318	1949	506	_	_	NNP
40318	1949	507	_	_	NNP
40318	1949	508	_	_	NNP
40318	1949	509	_	_	NNP
40318	1949	510	_	_	NNP
40318	1949	511	_	_	NNP
40318	1949	512	_	_	NNP
40318	1949	513	_	_	NNP
40318	1949	514	_	_	NNP
40318	1949	515	_	_	NNP
40318	1949	516	_	_	NNP
40318	1949	517	_	_	NNP
40318	1949	518	_	_	NNP
40318	1949	519	_	_	NNP
40318	1949	520	_	_	NNP
40318	1949	521	_	_	NNP
40318	1949	522	_	_	NNP
40318	1949	523	_	_	NNP
40318	1949	524	_	_	NNP
40318	1949	525	_	_	NNP
40318	1949	526	_	_	NNP
40318	1949	527	_	_	NNP
40318	1949	528	_	_	NNP
40318	1949	529	_	_	NNP
40318	1949	530	_	_	NNP
40318	1949	531	_	_	NNP
40318	1949	532	+	+	CC
40318	1949	533	Wrapping:+	Wrapping:+	NNP
40318	1949	534	Date	Date	NNP
40318	1949	535	_	_	NNP
40318	1949	536	_	_	NNP
40318	1949	537	_	_	NNP
40318	1949	538	_	_	NNP
40318	1949	539	_	_	NNP
40318	1949	540	_	_	NNP
40318	1949	541	_	_	NNP
40318	1949	542	_	_	NNP
40318	1949	543	_	_	NNP
40318	1949	544	_	_	NNP
40318	1949	545	_	_	NNP
40318	1949	546	_	_	NNP
40318	1949	547	_	_	NNP
40318	1949	548	_	_	NNP
40318	1949	549	_	_	NNP
40318	1949	550	Material	Material	NNP
40318	1949	551	_	_	NNP
40318	1949	552	_	_	NNP
40318	1949	553	_	_	NNP
40318	1949	554	_	_	NNP
40318	1949	555	_	_	NNP
40318	1949	556	_	_	NNP
40318	1949	557	_	_	NNP
40318	1949	558	_	_	NNP
40318	1949	559	_	_	NNP
40318	1949	560	_	_	NNP
40318	1949	561	_	_	NNP
40318	1949	562	_	_	NNP
40318	1949	563	_	_	NNP
40318	1949	564	_	_	NNP
40318	1949	565	_	_	NNP
40318	1949	566	_	_	NNP
40318	1949	567	_	_	NNP
40318	1949	568	_	_	NNP
40318	1949	569	_	_	NNP
40318	1949	570	_	_	NNP
40318	1949	571	Condition	Condition	NNP
40318	1949	572	of	of	IN
40318	1949	573	cheese	cheese	NN
40318	1949	574	_	_	NNP
40318	1949	575	_	_	NNP
40318	1949	576	_	_	NNP
40318	1949	577	_	_	NNP
40318	1949	578	_	_	NNP
40318	1949	579	_	_	NNP
40318	1949	580	_	_	NNP
40318	1949	581	_	_	NNP
40318	1949	582	_	_	NNP
40318	1949	583	_	_	NNP
40318	1949	584	_	_	NNP
40318	1949	585	_	_	NNP
40318	1949	586	_	_	NNP
40318	1949	587	_	_	NNP
40318	1949	588	_	_	NNP
40318	1949	589	_	_	NNP
40318	1949	590	_	_	NNP
40318	1949	591	_	_	NNP
40318	1949	592	_	_	NNP
40318	1949	593	_	_	NNP
40318	1949	594	_	_	NNP
40318	1949	595	_	_	NNP
40318	1949	596	_	_	NNP
40318	1949	597	_	_	NNP
40318	1949	598	_	_	NNP
40318	1949	599	+	+	CC
40318	1949	600	Ripening:+	Ripening:+	NNP
40318	1949	601	Rapidity	Rapidity	NNP
40318	1949	602	of	of	IN
40318	1949	603	_	_	NNP
40318	1949	604	_	_	NNP
40318	1949	605	_	_	NNP
40318	1949	606	_	_	NNP
40318	1949	607	_	_	NNP
40318	1949	608	_	_	NNP
40318	1949	609	_	_	NNP
40318	1949	610	_	_	NNP
40318	1949	611	_	_	NNP
40318	1949	612	_	_	NNP
40318	1949	613	_	_	NNP
40318	1949	614	_	_	NNP
40318	1949	615	_	_	NNP
40318	1949	616	_	_	NNP
40318	1949	617	_	_	NNP
40318	1949	618	_	_	NNP
40318	1949	619	_	_	NNP
40318	1949	620	_	_	NNP
40318	1949	621	_	_	NNP
40318	1949	622	_	_	NNP
40318	1949	623	_	_	NNP
40318	1949	624	_	_	NNP
40318	1949	625	_	_	NNP
40318	1949	626	_	_	NNP
40318	1949	627	_	_	NNP
40318	1949	628	_	_	NNP
40318	1949	629	_	_	NNP
40318	1949	630	_	_	NNP
40318	1949	631	_	_	NNP
40318	1949	632	_	_	NNP
40318	1949	633	_	_	NNP
40318	1949	634	_	_	NNP
40318	1949	635	_	_	NNP
40318	1949	636	Texture	Texture	NNP
40318	1949	637	_	_	NNP
40318	1949	638	_	_	NNP
40318	1949	639	_	_	NNP
40318	1949	640	_	_	NNP
40318	1949	641	_	_	NNP
40318	1949	642	_	_	NNP
40318	1949	643	_	_	NNP
40318	1949	644	_	_	NNP
40318	1949	645	_	_	NNP
40318	1949	646	_	_	NNP
40318	1949	647	_	_	NNP
40318	1949	648	_	_	NNP
40318	1949	649	_	_	NNP
40318	1949	650	_	_	NNP
40318	1949	651	_	_	NNP
40318	1949	652	_	_	NNP
40318	1949	653	_	_	NNP
40318	1949	654	_	_	NNP
40318	1949	655	_	_	NNP
40318	1949	656	_	_	NNP
40318	1949	657	_	_	NNP
40318	1949	658	_	_	NNP
40318	1949	659	_	_	NNP
40318	1949	660	_	_	NNP
40318	1949	661	_	_	NNP
40318	1949	662	_	_	NNP
40318	1949	663	_	_	NNP
40318	1949	664	_	_	NNP
40318	1949	665	_	_	NNP
40318	1949	666	_	_	NNP
40318	1949	667	_	_	NNP
40318	1949	668	_	_	NNP
40318	1949	669	_	_	NNP
40318	1949	670	_	_	NNP
40318	1949	671	_	_	NNP
40318	1949	672	_	_	NNP
40318	1949	673	_	_	NNP
40318	1949	674	+	+	CC
40318	1949	675	Flavor:+	flavor:+	CD
40318	1949	676	Ripened	ripen	VBN
40318	1949	677	curd	curd	NN
40318	1949	678	_	_	NNP
40318	1949	679	_	_	NNP
40318	1949	680	_	_	NNP
40318	1949	681	_	_	NNP
40318	1949	682	_	_	NNP
40318	1949	683	_	_	NNP
40318	1949	684	_	_	NNP
40318	1949	685	_	_	NNP
40318	1949	686	_	_	NNP
40318	1949	687	_	_	NNP
40318	1949	688	_	_	NNP
40318	1949	689	_	_	NNP
40318	1949	690	_	_	NNP
40318	1949	691	_	_	NNP
40318	1949	692	_	_	NNP
40318	1949	693	_	_	NNP
40318	1949	694	_	_	NNP
40318	1949	695	_	_	NNP
40318	1949	696	_	_	NNP
40318	1949	697	_	_	NNP
40318	1949	698	_	_	NNP
40318	1949	699	_	_	NNP
40318	1949	700	_	_	NNP
40318	1949	701	_	_	NNP
40318	1949	702	_	_	NNP
40318	1949	703	_	_	NNP
40318	1949	704	_	_	NNP
40318	1949	705	_	_	NNP
40318	1949	706	_	_	NNP
40318	1949	707	_	_	NNP
40318	1949	708	_	_	NNP
40318	1949	709	_	_	NNP
40318	1949	710	Unripened	Unripened	NNP
40318	1949	711	curd	curd	NN
40318	1949	712	_	_	NNP
40318	1949	713	_	_	NNP
40318	1949	714	_	_	NNP
40318	1949	715	_	_	NNP
40318	1949	716	_	_	NNP
40318	1949	717	_	_	NNP
40318	1949	718	_	_	NNP
40318	1949	719	_	_	NNP
40318	1949	720	_	_	NNP
40318	1949	721	_	_	NNP
40318	1949	722	_	_	NNP
40318	1949	723	_	_	NNP
40318	1949	724	_	_	NNP
40318	1949	725	_	_	NNP
40318	1949	726	_	_	NNP
40318	1949	727	_	_	NNP
40318	1949	728	_	_	NNP
40318	1949	729	_	_	NNP
40318	1949	730	_	_	NNP
40318	1949	731	_	_	NNP
40318	1949	732	_	_	NNP
40318	1949	733	_	_	NNP
40318	1949	734	_	_	NNP
40318	1949	735	_	_	NNP
40318	1949	736	_	_	NNP
40318	1949	737	_	_	NNP
40318	1949	738	_	_	NNP
40318	1949	739	_	_	NNP
40318	1949	740	_	_	NNP
40318	1949	741	_	_	NNP
40318	1949	742	+	+	DT
40318	1949	743	Special	special	JJ
40318	1949	744	treatment	treatment	NN
40318	1949	745	and	and	CC
40318	1949	746	reasons	reason	NNS
40318	1949	747	for	for	IN
40318	1949	748	same:+	same:+	NNP
40318	1949	749	Record	Record	NNP
40318	1949	750	of	of	IN
40318	1949	751	treatment	treatment	NN
40318	1949	752	by	by	IN
40318	1949	753	days	day	NNS
40318	1949	754	_	_	NNP
40318	1949	755	_	_	NNP
40318	1949	756	_	_	NNP
40318	1949	757	_	_	NNP
40318	1949	758	_	_	NNP
40318	1949	759	_	_	NNP
40318	1949	760	_	_	NNP
40318	1949	761	_	_	NNP
40318	1949	762	_	_	NNP
40318	1949	763	_	_	NNP
40318	1949	764	_	_	NNP
40318	1949	765	_	_	NNP
40318	1949	766	_	_	NNP
40318	1949	767	_	_	NNP
40318	1949	768	_	_	NNP
40318	1949	769	_	_	NNP
40318	1949	770	_	_	NNP
40318	1949	771	_	_	NNP
40318	1949	772	_	_	NNP
40318	1949	773	_	_	NNP
40318	1949	774	Room	Room	NNP
40318	1949	775	_	_	NNP
40318	1949	776	_	_	NNP
40318	1949	777	_	_	NNP
40318	1949	778	_	_	NNP
40318	1949	779	_	_	NNP
40318	1949	780	_	_	NNP
40318	1949	781	_	_	NNP
40318	1949	782	_	_	NNP
40318	1949	783	_	_	NNP
40318	1949	784	_	_	NNP
40318	1949	785	Date	Date	NNP
40318	1949	786	_	_	NNP
40318	1949	787	_	_	NNP
40318	1949	788	_	_	NNP
40318	1949	789	_	_	NNP
40318	1949	790	_	_	NNP
40318	1949	791	_	_	NNP
40318	1949	792	_	_	NNP
40318	1949	793	_	_	NNP
40318	1949	794	_	_	NNP
40318	1949	795	_	_	NNP
40318	1949	796	Observations	Observations	NNP
40318	1949	797	.	.	.
40318	1949	798	_	_	NNP
40318	1949	799	_	_	NNP
40318	1949	800	_	_	NNP
40318	1949	801	_	_	NNP
40318	1949	802	_	_	NNP
40318	1949	803	_	_	NNP
40318	1949	804	_	_	NNP
40318	1949	805	_	_	NNP
40318	1949	806	_	_	NNP
40318	1949	807	_	_	NNP
40318	1949	808	_	_	NNP
40318	1949	809	_	_	NNP
40318	1949	810	_	_	NNP
40318	1949	811	_	_	NNP
40318	1949	812	_	_	NNP
40318	1949	813	_	_	NNP
40318	1949	814	_	_	NNP
40318	1949	815	_	_	NNP
40318	1949	816	_	_	NNP
40318	1949	817	_	_	NNP
40318	1949	818	1	1	CD
40318	1949	819	D	D	NNP
40318	1949	820	_	_	NNP
40318	1949	821	_	_	NNP
40318	1949	822	_	_	NNP
40318	1949	823	_	_	NNP
40318	1949	824	_	_	NNP
40318	1949	825	16	16	CD
40318	1949	826	D	D	NNP
40318	1949	827	_	_	NNP
40318	1949	828	_	_	NNP
40318	1949	829	_	_	NNP
40318	1949	830	_	_	NNP
40318	1949	831	_	_	NNP
40318	1949	832	2	2	NNP
40318	1949	833	D	D	NNP
40318	1949	834	_	_	NNP
40318	1949	835	_	_	NNP
40318	1949	836	_	_	NNP
40318	1949	837	_	_	NNP
40318	1949	838	_	_	NNP
40318	1949	839	17	17	CD
40318	1949	840	D	D	NNP
40318	1949	841	_	_	NNP
40318	1949	842	_	_	NNP
40318	1949	843	_	_	NNP
40318	1949	844	_	_	NNP
40318	1949	845	_	_	NNP
40318	1949	846	3	3	NNP
40318	1949	847	D	D	NNP
40318	1949	848	_	_	NNP
40318	1949	849	_	_	NNP
40318	1949	850	_	_	NNP
40318	1949	851	_	_	NNP
40318	1949	852	_	_	NNP
40318	1949	853	18	18	CD
40318	1949	854	D	D	NNP
40318	1949	855	_	_	NNP
40318	1949	856	_	_	NNP
40318	1949	857	_	_	NNP
40318	1949	858	_	_	NNP
40318	1949	859	_	_	NNP
40318	1949	860	4	4	CD
40318	1949	861	D	D	NNP
40318	1949	862	_	_	NNP
40318	1949	863	_	_	NNP
40318	1949	864	_	_	NNP
40318	1949	865	_	_	NNP
40318	1949	866	_	_	NNP
40318	1949	867	19	19	CD
40318	1949	868	D	D	NNP
40318	1949	869	_	_	NNP
40318	1949	870	_	_	NNP
40318	1949	871	_	_	NNP
40318	1949	872	_	_	NNP
40318	1949	873	_	_	NNP
40318	1949	874	5	5	CD
40318	1949	875	D	D	NNP
40318	1949	876	_	_	NNP
40318	1949	877	_	_	NNP
40318	1949	878	_	_	NNP
40318	1949	879	_	_	NNP
40318	1949	880	_	_	NNP
40318	1949	881	20	20	CD
40318	1949	882	D	D	NNP
40318	1949	883	_	_	NNP
40318	1949	884	_	_	NNP
40318	1949	885	_	_	NNP
40318	1949	886	_	_	NNP
40318	1949	887	_	_	NNP
40318	1949	888	6	6	CD
40318	1949	889	D	D	NNP
40318	1949	890	_	_	NNP
40318	1949	891	_	_	NNP
40318	1949	892	_	_	NNP
40318	1949	893	_	_	NNP
40318	1949	894	_	_	NNP
40318	1949	895	21	21	CD
40318	1949	896	D	D	NNP
40318	1949	897	_	_	NNP
40318	1949	898	_	_	NNP
40318	1949	899	_	_	NNP
40318	1949	900	_	_	NNP
40318	1949	901	_	_	NNP
40318	1949	902	7	7	CD
40318	1949	903	D	D	NNP
40318	1949	904	_	_	NNP
40318	1949	905	_	_	NNP
40318	1949	906	_	_	NNP
40318	1949	907	_	_	NNP
40318	1949	908	_	_	NNP
40318	1949	909	22	22	CD
40318	1949	910	D	D	NNP
40318	1949	911	_	_	NNP
40318	1949	912	_	_	NNP
40318	1949	913	_	_	NNP
40318	1949	914	_	_	NNP
40318	1949	915	_	_	NNP
40318	1949	916	8	8	CD
40318	1949	917	D	D	NNP
40318	1949	918	_	_	NNP
40318	1949	919	_	_	NNP
40318	1949	920	_	_	NNP
40318	1949	921	_	_	NNP
40318	1949	922	_	_	NNP
40318	1949	923	23	23	CD
40318	1949	924	D	D	NNP
40318	1949	925	_	_	NNP
40318	1949	926	_	_	NNP
40318	1949	927	_	_	NNP
40318	1949	928	_	_	NNP
40318	1949	929	_	_	NNP
40318	1949	930	9	9	CD
40318	1949	931	D	D	NNP
40318	1949	932	_	_	NNP
40318	1949	933	_	_	NNP
40318	1949	934	_	_	NNP
40318	1949	935	_	_	NNP
40318	1949	936	_	_	NNP
40318	1949	937	24	24	CD
40318	1949	938	D	D	NNP
40318	1949	939	_	_	NNP
40318	1949	940	_	_	NNP
40318	1949	941	_	_	NNP
40318	1949	942	_	_	NNP
40318	1949	943	_	_	NNP
40318	1949	944	10	10	CD
40318	1949	945	D	D	NNP
40318	1949	946	_	_	NNP
40318	1949	947	_	_	NNP
40318	1949	948	_	_	NNP
40318	1949	949	_	_	NNP
40318	1949	950	_	_	NNP
40318	1949	951	25	25	CD
40318	1949	952	D	D	NNP
40318	1949	953	_	_	NNP
40318	1949	954	_	_	NNP
40318	1949	955	_	_	NNP
40318	1949	956	_	_	NNP
40318	1949	957	_	_	NNP
40318	1949	958	11	11	CD
40318	1949	959	D	D	NNP
40318	1949	960	_	_	NNP
40318	1949	961	_	_	NNP
40318	1949	962	_	_	NNP
40318	1949	963	_	_	NNP
40318	1949	964	_	_	NNP
40318	1949	965	26	26	CD
40318	1949	966	D	D	NNP
40318	1949	967	_	_	NNP
40318	1949	968	_	_	NNP
40318	1949	969	_	_	NNP
40318	1949	970	_	_	NNP
40318	1949	971	_	_	NNP
40318	1949	972	12	12	CD
40318	1949	973	D	D	NNP
40318	1949	974	_	_	NNP
40318	1949	975	_	_	NNP
40318	1949	976	_	_	NNP
40318	1949	977	_	_	NNP
40318	1949	978	_	_	NNP
40318	1949	979	27	27	CD
40318	1949	980	D	D	NNP
40318	1949	981	_	_	NNP
40318	1949	982	_	_	NNP
40318	1949	983	_	_	NNP
40318	1949	984	_	_	NNP
40318	1949	985	_	_	NNP
40318	1949	986	13	13	CD
40318	1949	987	D	D	NNP
40318	1949	988	_	_	NNP
40318	1949	989	_	_	NNP
40318	1949	990	_	_	NNP
40318	1949	991	_	_	NNP
40318	1949	992	_	_	NNP
40318	1949	993	28	28	CD
40318	1949	994	D	D	NNP
40318	1949	995	_	_	NNP
40318	1949	996	_	_	NNP
40318	1949	997	_	_	NNP
40318	1949	998	_	_	NNP
40318	1949	999	_	_	NNP
40318	1949	1000	14	14	CD
40318	1949	1001	D	D	NNP
40318	1949	1002	_	_	NNP
40318	1949	1003	_	_	NNP
40318	1949	1004	_	_	NNP
40318	1949	1005	_	_	NNP
40318	1949	1006	_	_	NNP
40318	1949	1007	29	29	CD
40318	1949	1008	D	D	NNP
40318	1949	1009	_	_	NNP
40318	1949	1010	_	_	NNP
40318	1949	1011	_	_	NNP
40318	1949	1012	_	_	NNP
40318	1949	1013	_	_	NNP
40318	1949	1014	15	15	CD
40318	1949	1015	D	D	NNP
40318	1949	1016	_	_	NNP
40318	1949	1017	_	_	NNP
40318	1949	1018	_	_	NNP
40318	1949	1019	_	_	NNP
40318	1949	1020	_	_	NNP
40318	1949	1021	30	30	CD
40318	1949	1022	D	D	NNP
40318	1949	1023	_	_	NNP
40318	1949	1024	_	_	NNP
40318	1949	1025	_	_	NNP
40318	1949	1026	_	_	NNP
40318	1949	1027	_	_	NNP
40318	1949	1028	31	31	CD
40318	1949	1029	D	D	NNP
40318	1949	1030	_	_	NNP
40318	1949	1031	_	_	NNP
40318	1949	1032	_	_	NNP
40318	1949	1033	_	_	NNP
40318	1949	1034	_	_	NNP
40318	1949	1035	+149	+149	NNP
40318	1949	1036	.	.	.
40318	1950	1	Ripening	ripen	VBG
40318	1950	2	the	the	DT
40318	1950	3	cheese.+--The	cheese.+--the	CD
40318	1950	4	cheese	cheese	NN
40318	1950	5	is	be	VBZ
40318	1950	6	now	now	RB
40318	1950	7	ready	ready	JJ
40318	1950	8	for	for	IN
40318	1950	9	the	the	DT
40318	1950	10	ripening	ripen	VBG
40318	1950	11	rooms	room	NNS
40318	1950	12	(	(	-LRB-
40318	1950	13	Fig	fig	NN
40318	1950	14	.	.	.
40318	1951	1	20	20	CD
40318	1951	2	)	)	-RRB-
40318	1951	3	.	.	.
40318	1952	1	For	for	IN
40318	1952	2	this	this	DT
40318	1952	3	process	process	NN
40318	1952	4	temperatures	temperature	NNS
40318	1952	5	between	between	IN
40318	1952	6	52	52	CD
40318	1952	7	°	°	NNS
40318	1952	8	and	and	CC
40318	1952	9	58	58	CD
40318	1952	10	°	°	,
40318	1952	11	F	F	NNP
40318	1952	12	.	.	.
40318	1953	1	are	be	VBP
40318	1953	2	desirable	desirable	JJ
40318	1953	3	;	;	:
40318	1953	4	lower	low	JJR
40318	1953	5	temperatures	temperature	NNS
40318	1953	6	only	only	RB
40318	1953	7	delay	delay	VBP
40318	1953	8	the	the	DT
40318	1953	9	process	process	NN
40318	1953	10	;	;	:
40318	1953	11	higher	high	JJR
40318	1953	12	temperatures	temperature	NNS
40318	1953	13	favor	favor	VBP
40318	1953	14	undesirable	undesirable	JJ
40318	1953	15	fermentations	fermentation	NNS
40318	1953	16	.	.	.
40318	1954	1	The	the	DT
40318	1954	2	cheeses	cheese	NNS
40318	1954	3	rest	rest	VBP
40318	1954	4	upon	upon	IN
40318	1954	5	coarse	coarse	JJ
40318	1954	6	matting	matting	NN
40318	1954	7	(	(	-LRB-
40318	1954	8	Fr	Fr	NNP
40318	1954	9	.	.	.
40318	1955	1	clayons	clayon	NNS
40318	1955	2	)	)	-RRB-
40318	1955	3	consisting	consist	VBG
40318	1955	4	of	of	IN
40318	1955	5	round	round	JJ
40318	1955	6	wooden	wooden	JJ
40318	1955	7	rods	rod	NNS
40318	1955	8	about	about	IN
40318	1955	9	the	the	DT
40318	1955	10	size	size	NN
40318	1955	11	of	of	IN
40318	1955	12	a	a	DT
40318	1955	13	pencil	pencil	NN
40318	1955	14	separated	separate	VBD
40318	1955	15	1	1	CD
40318	1955	16	-	-	HYPH
40318	1955	17	1¼	1¼	CD
40318	1955	18	inches	inch	NNS
40318	1955	19	and	and	CC
40318	1955	20	held	hold	VBN
40318	1955	21	in	in	IN
40318	1955	22	position	position	NN
40318	1955	23	by	by	IN
40318	1955	24	wire	wire	NN
40318	1955	25	strands	strand	NNS
40318	1955	26	.	.	.
40318	1956	1	Assuming	assume	VBG
40318	1956	2	cheeses	cheese	NNS
40318	1956	3	of	of	IN
40318	1956	4	optimum	optimum	JJ
40318	1956	5	composition	composition	NN
40318	1956	6	as	as	IN
40318	1956	7	indicated	indicate	VBN
40318	1956	8	above	above	RB
40318	1956	9	,	,	,
40318	1956	10	the	the	DT
40318	1956	11	relative	relative	JJ
40318	1956	12	humidity	humidity	NN
40318	1956	13	of	of	IN
40318	1956	14	the	the	DT
40318	1956	15	ripening	ripening	JJ
40318	1956	16	rooms	room	NNS
40318	1956	17	should	should	MD
40318	1956	18	be	be	VB
40318	1956	19	86	86	CD
40318	1956	20	to	to	TO
40318	1956	21	88	88	CD
40318	1956	22	per	per	NN
40318	1956	23	cent	cent	NN
40318	1956	24	.	.	.
40318	1957	1	Higher	high	JJR
40318	1957	2	humidities	humidity	NNS
40318	1957	3	produce	produce	VBP
40318	1957	4	too	too	RB
40318	1957	5	rapid	rapid	JJ
40318	1957	6	development	development	NN
40318	1957	7	of	of	IN
40318	1957	8	slimy	slimy	JJ
40318	1957	9	coatings	coating	NNS
40318	1957	10	;	;	:
40318	1957	11	too	too	RB
40318	1957	12	low	low	JJ
40318	1957	13	humidity	humidity	NN
40318	1957	14	is	be	VBZ
40318	1957	15	indicated	indicate	VBN
40318	1957	16	by	by	IN
40318	1957	17	drying	drying	NN
40318	1957	18	,	,	,
40318	1957	19	shrinkage	shrinkage	NN
40318	1957	20	and	and	CC
40318	1957	21	the	the	DT
40318	1957	22	growth	growth	NN
40318	1957	23	of	of	IN
40318	1957	24	green	green	JJ
40318	1957	25	molds	mold	NNS
40318	1957	26	on	on	IN
40318	1957	27	the	the	DT
40318	1957	28	surface	surface	NN
40318	1957	29	.	.	.
40318	1958	1	A	a	DT
40318	1958	2	slight	slight	JJ
40318	1958	3	and	and	CC
40318	1958	4	very	very	RB
40318	1958	5	slow	slow	JJ
40318	1958	6	evaporation	evaporation	NN
40318	1958	7	is	be	VBZ
40318	1958	8	demanded	demand	VBN
40318	1958	9	;	;	:
40318	1958	10	by	by	IN
40318	1958	11	this	this	DT
40318	1958	12	the	the	DT
40318	1958	13	water	water	NN
40318	1958	14	-	-	HYPH
40318	1958	15	content	content	NN
40318	1958	16	of	of	IN
40318	1958	17	the	the	DT
40318	1958	18	cheeses	cheese	NNS
40318	1958	19	is	be	VBZ
40318	1958	20	reduced	reduce	VBN
40318	1958	21	3	3	CD
40318	1958	22	to	to	IN
40318	1958	23	6	6	CD
40318	1958	24	per	per	NN
40318	1958	25	cent	cent	NN
40318	1958	26	in	in	IN
40318	1958	27	two	two	CD
40318	1958	28	weeks	week	NNS
40318	1958	29	.	.	.
40318	1959	1	During	during	IN
40318	1959	2	the	the	DT
40318	1959	3	first	first	JJ
40318	1959	4	two	two	CD
40318	1959	5	weeks	week	NNS
40318	1959	6	of	of	IN
40318	1959	7	ripening	ripen	VBG
40318	1959	8	,	,	,
40318	1959	9	the	the	DT
40318	1959	10	cheeses	cheese	NNS
40318	1959	11	commonly	commonly	RB
40318	1959	12	show	show	VBP
40318	1959	13	some	some	DT
40318	1959	14	growth	growth	NN
40318	1959	15	of	of	IN
40318	1959	16	yeast	yeast	NN
40318	1959	17	and	and	CC
40318	1959	18	_	_	NNP
40318	1959	19	Oidium	Oidium	NNP
40318	1959	20	lactis	lactis	JJ
40318	1959	21	_	_	NNP
40318	1959	22	first	first	RB
40318	1959	23	,	,	,
40318	1959	24	followed	follow	VBN
40318	1959	25	by	by	IN
40318	1959	26	cottony	cottony	NNP
40318	1959	27	white	white	JJ
40318	1959	28	areas	area	NNS
40318	1959	29	of	of	IN
40318	1959	30	Camembert	Camembert	NNP
40318	1959	31	mold	mold	NN
40318	1959	32	(	(	-LRB-
40318	1959	33	_	_	NNP
40318	1959	34	Penicillium	Penicillium	NNP
40318	1959	35	Camemberti	Camemberti	NNP
40318	1959	36	_	_	NNP
40318	1959	37	)	)	-RRB-
40318	1959	38	.	.	.
40318	1960	1	This	this	DT
40318	1960	2	mold	mold	NN
40318	1960	3	must	must	MD
40318	1960	4	be	be	VB
40318	1960	5	introduced	introduce	VBN
40318	1960	6	by	by	IN
40318	1960	7	inoculation	inoculation	NN
40318	1960	8	in	in	IN
40318	1960	9	new	new	JJ
40318	1960	10	factories	factory	NNS
40318	1960	11	but	but	CC
40318	1960	12	once	once	RB
40318	1960	13	firmly	firmly	RB
40318	1960	14	established	establish	VBN
40318	1960	15	in	in	IN
40318	1960	16	the	the	DT
40318	1960	17	factory	factory	NN
40318	1960	18	will	will	MD
40318	1960	19	propagate	propagate	VB
40318	1960	20	itself	-PRON-	PRP
40318	1960	21	if	if	IN
40318	1960	22	conditions	condition	NNS
40318	1960	23	are	be	VBP
40318	1960	24	kept	keep	VBN
40318	1960	25	favorable	favorable	JJ
40318	1960	26	.	.	.
40318	1961	1	Climatic	climatic	JJ
40318	1961	2	conditions	condition	NNS
40318	1961	3	in	in	IN
40318	1961	4	most	most	JJS
40318	1961	5	dairy	dairy	NN
40318	1961	6	sections	section	NNS
40318	1961	7	of	of	IN
40318	1961	8	America	America	NNP
40318	1961	9	have	have	VBP
40318	1961	10	been	be	VBN
40318	1961	11	sufficiently	sufficiently	RB
40318	1961	12	unfavorable	unfavorable	JJ
40318	1961	13	to	to	TO
40318	1961	14	make	make	VB
40318	1961	15	more	more	JJR
40318	1961	16	or	or	CC
40318	1961	17	less	less	RBR
40318	1961	18	continuous	continuous	JJ
40318	1961	19	use	use	NN
40318	1961	20	of	of	IN
40318	1961	21	pure	pure	JJ
40318	1961	22	cultures	culture	NNS
40318	1961	23	desirable	desirable	JJ
40318	1961	24	.	.	.
40318	1962	1	At	at	IN
40318	1962	2	the	the	DT
40318	1962	3	end	end	NN
40318	1962	4	of	of	IN
40318	1962	5	two	two	CD
40318	1962	6	weeks	week	NNS
40318	1962	7	,	,	,
40318	1962	8	Camembert	Camembert	NNP
40318	1962	9	cheeses	cheese	NNS
40318	1962	10	should	should	MD
40318	1962	11	show	show	VB
40318	1962	12	a	a	DT
40318	1962	13	well	well	RB
40318	1962	14	-	-	HYPH
40318	1962	15	established	establish	VBN
40318	1962	16	rind	rind	NN
40318	1962	17	,	,	,
40318	1962	18	consisting	consist	VBG
40318	1962	19	of	of	IN
40318	1962	20	a	a	DT
40318	1962	21	well	well	RB
40318	1962	22	-	-	HYPH
40318	1962	23	matted	mat	VBN
40318	1962	24	felt	feel	VBD
40318	1962	25	work	work	NN
40318	1962	26	of	of	IN
40318	1962	27	mold	mold	NNP
40318	1962	28	hyphæ	hyphæ	NNP
40318	1962	29	through	through	IN
40318	1962	30	the	the	DT
40318	1962	31	outer	outer	JJ
40318	1962	32	2	2	CD
40318	1962	33	mm	mm	CD
40318	1962	34	.	.	.
40318	1963	1	(	(	-LRB-
40318	1963	2	1/12	1/12	CD
40318	1963	3	inch	inch	NN
40318	1963	4	)	)	-RRB-
40318	1963	5	of	of	IN
40318	1963	6	the	the	DT
40318	1963	7	whole	whole	JJ
40318	1963	8	surface	surface	NN
40318	1963	9	of	of	IN
40318	1963	10	the	the	DT
40318	1963	11	cheese	cheese	NN
40318	1963	12	.	.	.
40318	1964	1	More	more	RBR
40318	1964	2	or	or	CC
40318	1964	3	less	less	JJR
40318	1964	4	of	of	IN
40318	1964	5	the	the	DT
40318	1964	6	pale	pale	JJ
40318	1964	7	gray	gray	JJ
40318	1964	8	-	-	HYPH
40318	1964	9	green	green	JJ
40318	1964	10	fruit	fruit	NN
40318	1964	11	of	of	IN
40318	1964	12	the	the	DT
40318	1964	13	characteristic	characteristic	JJ
40318	1964	14	_	_	NNP
40318	1964	15	Penicillium	Penicillium	NNP
40318	1964	16	Camemberti	Camemberti	NNP
40318	1964	17	_	_	NNP
40318	1964	18	can	can	MD
40318	1964	19	usually	usually	RB
40318	1964	20	be	be	VB
40318	1964	21	seen	see	VBN
40318	1964	22	.	.	.
40318	1965	1	Beginning	begin	VBG
40318	1965	2	at	at	IN
40318	1965	3	about	about	RB
40318	1965	4	twelve	twelve	CD
40318	1965	5	to	to	TO
40318	1965	6	fourteen	fourteen	CD
40318	1965	7	days,[52	days,[52	CD
40318	1965	8	]	]	-RRB-
40318	1965	9	a	a	DT
40318	1965	10	softening	softening	NN
40318	1965	11	of	of	IN
40318	1965	12	the	the	DT
40318	1965	13	curd	curd	NN
40318	1965	14	is	be	VBZ
40318	1965	15	first	first	RB
40318	1965	16	directly	directly	RB
40318	1965	17	detectable	detectable	JJ
40318	1965	18	under	under	IN
40318	1965	19	the	the	DT
40318	1965	20	rind	rind	NN
40318	1965	21	.	.	.
40318	1966	1	This	this	DT
40318	1966	2	is	be	VBZ
40318	1966	3	preceded	precede	VBN
40318	1966	4	by	by	IN
40318	1966	5	the	the	DT
40318	1966	6	disappearance	disappearance	NN
40318	1966	7	of	of	IN
40318	1966	8	the	the	DT
40318	1966	9	acidity	acidity	NN
40318	1966	10	of	of	IN
40318	1966	11	the	the	DT
40318	1966	12	curd	curd	NN
40318	1966	13	,	,	,
40318	1966	14	which	which	WDT
40318	1966	15	progresses	progress	VBZ
40318	1966	16	inward	inward	RB
40318	1966	17	.	.	.
40318	1967	1	The	the	DT
40318	1967	2	softening	softening	NN
40318	1967	3	of	of	IN
40318	1967	4	the	the	DT
40318	1967	5	curd	curd	NN
40318	1967	6	follows	follow	VBZ
40318	1967	7	closely	closely	RB
40318	1967	8	the	the	DT
40318	1967	9	lowering	lowering	NN
40318	1967	10	of	of	IN
40318	1967	11	the	the	DT
40318	1967	12	acidity	acidity	NN
40318	1967	13	.	.	.
40318	1968	1	Thus	thus	RB
40318	1968	2	a	a	DT
40318	1968	3	litmus	litmus	NN
40318	1968	4	test	test	NN
40318	1968	5	taken	take	VBN
40318	1968	6	along	along	RP
40318	1968	7	the	the	DT
40318	1968	8	cut	cut	JJ
40318	1968	9	face	face	NN
40318	1968	10	of	of	IN
40318	1968	11	a	a	DT
40318	1968	12	Camembert	Camembert	NNP
40318	1968	13	cheese	cheese	NN
40318	1968	14	at	at	IN
40318	1968	15	any	any	DT
40318	1968	16	stage	stage	NN
40318	1968	17	of	of	IN
40318	1968	18	softening	softening	NN
40318	1968	19	will	will	MD
40318	1968	20	always	always	RB
40318	1968	21	show	show	VB
40318	1968	22	a	a	DT
40318	1968	23	sharp	sharp	JJ
40318	1968	24	acid	acid	JJ
40318	1968	25	reaction	reaction	NN
40318	1968	26	in	in	IN
40318	1968	27	the	the	DT
40318	1968	28	solid	solid	JJ
40318	1968	29	sour	sour	JJ
40318	1968	30	portion	portion	NN
40318	1968	31	which	which	WDT
40318	1968	32	changes	change	VBZ
40318	1968	33	to	to	TO
40318	1968	34	alkaline	alkaline	VB
40318	1968	35	just	just	RB
40318	1968	36	before	before	IN
40318	1968	37	the	the	DT
40318	1968	38	softening	softening	JJ
40318	1968	39	due	due	JJ
40318	1968	40	to	to	IN
40318	1968	41	proteolytic	proteolytic	JJ
40318	1968	42	action	action	NN
40318	1968	43	becomes	become	VBZ
40318	1968	44	noticeable	noticeable	JJ
40318	1968	45	.	.	.
40318	1969	1	These	these	DT
40318	1969	2	two	two	CD
40318	1969	3	changes	change	NNS
40318	1969	4	appear	appear	VBP
40318	1969	5	to	to	TO
40318	1969	6	be	be	VB
40318	1969	7	due	due	JJ
40318	1969	8	to	to	IN
40318	1969	9	enzymes	enzyme	NNS
40318	1969	10	secreted	secrete	VBN
40318	1969	11	by	by	IN
40318	1969	12	the	the	DT
40318	1969	13	mycelium	mycelium	NN
40318	1969	14	of	of	IN
40318	1969	15	the	the	DT
40318	1969	16	_	_	NNP
40318	1969	17	Penicillium	Penicillium	NNP
40318	1969	18	Camemberti	Camemberti	NNP
40318	1969	19	_	_	NNP
40318	1969	20	and	and	CC
40318	1969	21	_	_	NNP
40318	1969	22	Oidium	Oidium	NNP
40318	1969	23	lactis	lactis	JJ
40318	1969	24	_	_	NNP
40318	1969	25	which	which	WDT
40318	1969	26	constitute	constitute	VBP
40318	1969	27	the	the	DT
40318	1969	28	most	most	RBS
40318	1969	29	active	active	JJ
40318	1969	30	factors	factor	NNS
40318	1969	31	in	in	IN
40318	1969	32	the	the	DT
40318	1969	33	ripening	ripening	NN
40318	1969	34	.	.	.
40318	1970	1	Some	some	DT
40318	1970	2	accessory	accessory	JJ
40318	1970	3	bacterial	bacterial	JJ
40318	1970	4	action	action	NN
40318	1970	5	is	be	VBZ
40318	1970	6	indicated	indicate	VBN
40318	1970	7	but	but	CC
40318	1970	8	of	of	IN
40318	1970	9	minor	minor	JJ
40318	1970	10	importance	importance	NN
40318	1970	11	in	in	IN
40318	1970	12	the	the	DT
40318	1970	13	changes	change	NNS
40318	1970	14	found	find	VBD
40318	1970	15	.	.	.
40318	1971	1	To	to	TO
40318	1971	2	avoid	avoid	VB
40318	1971	3	loss	loss	NN
40318	1971	4	from	from	IN
40318	1971	5	breaking	breaking	NN
40318	1971	6	,	,	,
40318	1971	7	after	after	IN
40318	1971	8	the	the	DT
40318	1971	9	softening	softening	NN
40318	1971	10	of	of	IN
40318	1971	11	the	the	DT
40318	1971	12	curd	curd	NN
40318	1971	13	has	have	VBZ
40318	1971	14	fairly	fairly	RB
40318	1971	15	begun	begin	VBN
40318	1971	16	,	,	,
40318	1971	17	the	the	DT
40318	1971	18	cheeses	cheese	NNS
40318	1971	19	must	must	MD
40318	1971	20	be	be	VB
40318	1971	21	removed	remove	VBN
40318	1971	22	from	from	IN
40318	1971	23	the	the	DT
40318	1971	24	coarse	coarse	JJ
40318	1971	25	matting	matting	NN
40318	1971	26	to	to	TO
40318	1971	27	smooth	smooth	VB
40318	1971	28	boards	board	NNS
40318	1971	29	where	where	WRB
40318	1971	30	they	-PRON-	PRP
40318	1971	31	are	be	VBP
40318	1971	32	watched	watch	VBN
40318	1971	33	and	and	CC
40318	1971	34	turned	turn	VBN
40318	1971	35	repeatedly	repeatedly	RB
40318	1971	36	,	,	,
40318	1971	37	or	or	CC
40318	1971	38	as	as	IN
40318	1971	39	in	in	IN
40318	1971	40	the	the	DT
40318	1971	41	more	more	RBR
40318	1971	42	common	common	JJ
40318	1971	43	practice	practice	NN
40318	1971	44	,	,	,
40318	1971	45	wrapped	wrap	VBN
40318	1971	46	at	at	IN
40318	1971	47	once	once	RB
40318	1971	48	in	in	IN
40318	1971	49	parchment	parchment	NN
40318	1971	50	paper	paper	NN
40318	1971	51	and	and	CC
40318	1971	52	boxed	boxed	NNS
40318	1971	53	.	.	.
40318	1972	1	The	the	DT
40318	1972	2	ripening	ripening	JJ
40318	1972	3	may	may	MD
40318	1972	4	be	be	VB
40318	1972	5	completed	complete	VBN
40318	1972	6	in	in	IN
40318	1972	7	either	either	DT
40318	1972	8	way	way	NN
40318	1972	9	.	.	.
40318	1973	1	The	the	DT
40318	1973	2	conditions	condition	NNS
40318	1973	3	necessary	necessary	JJ
40318	1973	4	are	be	VBP
40318	1973	5	such	such	JJ
40318	1973	6	as	as	IN
40318	1973	7	to	to	TO
40318	1973	8	favor	favor	VB
40318	1973	9	the	the	DT
40318	1973	10	extension	extension	NN
40318	1973	11	of	of	IN
40318	1973	12	slimy	slimy	JJ
40318	1973	13	areas	area	NNS
40318	1973	14	of	of	IN
40318	1973	15	bacteria	bacteria	NNS
40318	1973	16	over	over	IN
40318	1973	17	part	part	NN
40318	1973	18	or	or	CC
40318	1973	19	all	all	DT
40318	1973	20	of	of	IN
40318	1973	21	the	the	DT
40318	1973	22	rind	rind	NN
40318	1973	23	to	to	IN
40318	1973	24	the	the	DT
40318	1973	25	exclusion	exclusion	NN
40318	1973	26	of	of	IN
40318	1973	27	further	further	JJ
40318	1973	28	development	development	NN
40318	1973	29	of	of	IN
40318	1973	30	gray	gray	JJ
40318	1973	31	-	-	HYPH
40318	1973	32	green	green	NN
40318	1973	33	fruiting	fruiting	NN
40318	1973	34	areas	area	NNS
40318	1973	35	of	of	IN
40318	1973	36	mold	mold	NN
40318	1973	37	.	.	.
40318	1974	1	Complete	complete	JJ
40318	1974	2	softening	softening	NN
40318	1974	3	may	may	MD
40318	1974	4	occur	occur	VB
40318	1974	5	in	in	IN
40318	1974	6	three	three	CD
40318	1974	7	weeks	week	NNS
40318	1974	8	in	in	IN
40318	1974	9	cheeses	cheese	NNS
40318	1974	10	in	in	IN
40318	1974	11	which	which	WDT
40318	1974	12	evaporation	evaporation	NN
40318	1974	13	has	have	VBZ
40318	1974	14	gone	go	VBN
40318	1974	15	on	on	RB
40318	1974	16	too	too	RB
40318	1974	17	slowly	slowly	RB
40318	1974	18	.	.	.
40318	1975	1	Such	such	JJ
40318	1975	2	cheeses	cheese	NNS
40318	1975	3	are	be	VBP
40318	1975	4	found	find	VBN
40318	1975	5	to	to	TO
40318	1975	6	contain	contain	VB
40318	1975	7	51	51	CD
40318	1975	8	to	to	TO
40318	1975	9	55	55	CD
40318	1975	10	per	per	NN
40318	1975	11	cent	cent	NN
40318	1975	12	of	of	IN
40318	1975	13	water	water	NN
40318	1975	14	when	when	WRB
40318	1975	15	ripe	ripe	JJ
40318	1975	16	and	and	CC
40318	1975	17	decay	decay	VB
40318	1975	18	very	very	RB
40318	1975	19	quickly	quickly	RB
40318	1975	20	.	.	.
40318	1976	1	If	if	IN
40318	1976	2	handled	handle	VBN
40318	1976	3	properly	properly	RB
40318	1976	4	,	,	,
40318	1976	5	the	the	DT
40318	1976	6	water	water	NN
40318	1976	7	-	-	HYPH
40318	1976	8	content	content	NN
40318	1976	9	should	should	MD
40318	1976	10	fall	fall	VB
40318	1976	11	from	from	IN
40318	1976	12	about	about	RB
40318	1976	13	57	57	CD
40318	1976	14	per	per	NN
40318	1976	15	cent	cent	NN
40318	1976	16	at	at	IN
40318	1976	17	the	the	DT
40318	1976	18	beginning	beginning	NN
40318	1976	19	of	of	IN
40318	1976	20	ripening	ripen	VBG
40318	1976	21	to	to	IN
40318	1976	22	48	48	CD
40318	1976	23	per	per	NN
40318	1976	24	cent	cent	NN
40318	1976	25	at	at	IN
40318	1976	26	its	-PRON-	PRP$
40318	1976	27	completion	completion	NN
40318	1976	28	which	which	WDT
40318	1976	29	should	should	MD
40318	1976	30	require	require	VB
40318	1976	31	a	a	DT
40318	1976	32	minimum	minimum	JJ
40318	1976	33	period	period	NN
40318	1976	34	of	of	IN
40318	1976	35	about	about	RB
40318	1976	36	four	four	CD
40318	1976	37	weeks	week	NNS
40318	1976	38	.	.	.
40318	1977	1	It	-PRON-	PRP
40318	1977	2	is	be	VBZ
40318	1977	3	more	more	RBR
40318	1977	4	desirable	desirable	JJ
40318	1977	5	that	that	IN
40318	1977	6	a	a	DT
40318	1977	7	cheese	cheese	NN
40318	1977	8	four	four	CD
40318	1977	9	weeks	week	NNS
40318	1977	10	old	old	JJ
40318	1977	11	show	show	VBP
40318	1977	12	a	a	DT
40318	1977	13	thin	thin	JJ
40318	1977	14	core	core	NN
40318	1977	15	of	of	IN
40318	1977	16	sour	sour	JJ
40318	1977	17	curd	curd	NN
40318	1977	18	in	in	IN
40318	1977	19	the	the	DT
40318	1977	20	center	center	NN
40318	1977	21	than	than	IN
40318	1977	22	that	that	IN
40318	1977	23	it	-PRON-	PRP
40318	1977	24	be	be	VB
40318	1977	25	entirely	entirely	RB
40318	1977	26	liquid	liquid	JJ
40318	1977	27	at	at	IN
40318	1977	28	that	that	DT
40318	1977	29	age	age	NN
40318	1977	30	.	.	.
40318	1978	1	[	[	-LRB-
40318	1978	2	Illustration	illustration	NN
40318	1978	3	:	:	:
40318	1978	4	FIG	FIG	NNP
40318	1978	5	.	.	.
40318	1979	1	21.--Very	21.--very	CD
40318	1979	2	soft	soft	JJ
40318	1979	3	Camembert	Camembert	NNP
40318	1979	4	cheese	cheese	NN
40318	1979	5	.	.	.
40318	1979	6	]	]	-RRB-
40318	1980	1	+150	+150	NNP
40318	1980	2	.	.	.
40318	1981	1	Composition.+--Properly	composition.+--properly	DT
40318	1981	2	ripe	ripe	JJ
40318	1981	3	Camembert	Camembert	NNP
40318	1981	4	shows	show	VBZ
40318	1981	5	about	about	IN
40318	1981	6	the	the	DT
40318	1981	7	following	follow	VBG
40318	1981	8	range	range	NN
40318	1981	9	of	of	IN
40318	1981	10	composition	composition	NN
40318	1981	11	:	:	:
40318	1981	12	Water	water	NN
40318	1981	13	47	47	CD
40318	1981	14	to	to	TO
40318	1981	15	49	49	CD
40318	1981	16	per	per	NN
40318	1981	17	cent	cent	NN
40318	1981	18	;	;	:
40318	1981	19	fat	fat	NN
40318	1981	20	25	25	CD
40318	1981	21	to	to	TO
40318	1981	22	28	28	CD
40318	1981	23	per	per	IN
40318	1981	24	cent	cent	NN
40318	1981	25	;	;	:
40318	1981	26	protein	protein	NN
40318	1981	27	18	18	CD
40318	1981	28	to	to	TO
40318	1981	29	21	21	CD
40318	1981	30	per	per	NN
40318	1981	31	cent	cent	NN
40318	1981	32	;	;	:
40318	1981	33	salt	salt	NN
40318	1981	34	2.2	2.2	CD
40318	1981	35	per	per	IN
40318	1981	36	cent	cent	NN
40318	1981	37	to	to	IN
40318	1981	38	2.8	2.8	CD
40318	1981	39	per	per	NN
40318	1981	40	cent	cent	NN
40318	1981	41	.	.	.
40318	1982	1	Variations	variation	NNS
40318	1982	2	outside	outside	IN
40318	1982	3	these	these	DT
40318	1982	4	limits	limit	NNS
40318	1982	5	are	be	VBP
40318	1982	6	usually	usually	RB
40318	1982	7	associated	associate	VBN
40318	1982	8	with	with	IN
40318	1982	9	less	less	RBR
40318	1982	10	desirable	desirable	JJ
40318	1982	11	qualities	quality	NNS
40318	1982	12	.	.	.
40318	1983	1	The	the	DT
40318	1983	2	approximate	approximate	JJ
40318	1983	3	limits	limit	NNS
40318	1983	4	and	and	CC
40318	1983	5	characters	character	NNS
40318	1983	6	outlined	outline	VBN
40318	1983	7	for	for	IN
40318	1983	8	Camembert	Camembert	NNP
40318	1983	9	still	still	RB
40318	1983	10	leave	leave	VBP
40318	1983	11	a	a	DT
40318	1983	12	considerable	considerable	JJ
40318	1983	13	latitude	latitude	NN
40318	1983	14	for	for	IN
40318	1983	15	variations	variation	NNS
40318	1983	16	in	in	IN
40318	1983	17	practice	practice	NN
40318	1983	18	which	which	WDT
40318	1983	19	characterize	characterize	VBP
40318	1983	20	the	the	DT
40318	1983	21	output	output	NN
40318	1983	22	of	of	IN
40318	1983	23	particular	particular	JJ
40318	1983	24	factories	factory	NNS
40318	1983	25	in	in	IN
40318	1983	26	a	a	DT
40318	1983	27	producing	produce	VBG
40318	1983	28	group	group	NN
40318	1983	29	.	.	.
40318	1984	1	At	at	IN
40318	1984	2	one	one	CD
40318	1984	3	extreme	extreme	NN
40318	1984	4	are	be	VBP
40318	1984	5	brands	brand	NNS
40318	1984	6	of	of	IN
40318	1984	7	Camembert	Camembert	NNP
40318	1984	8	cheese	cheese	NN
40318	1984	9	which	which	WDT
40318	1984	10	are	be	VBP
40318	1984	11	very	very	RB
40318	1984	12	soft	soft	JJ
40318	1984	13	(	(	-LRB-
40318	1984	14	Fig	fig	NN
40318	1984	15	.	.	.
40318	1985	1	21	21	CD
40318	1985	2	)	)	-RRB-
40318	1985	3	,	,	,
40318	1985	4	some	some	DT
40318	1985	5	of	of	IN
40318	1985	6	them	-PRON-	PRP
40318	1985	7	actually	actually	RB
40318	1985	8	liquid	liquid	JJ
40318	1985	9	when	when	WRB
40318	1985	10	ripe	ripe	JJ
40318	1985	11	,	,	,
40318	1985	12	and	and	CC
40318	1985	13	which	which	WDT
40318	1985	14	have	have	VBP
40318	1985	15	very	very	RB
40318	1985	16	strong	strong	JJ
40318	1985	17	odor	odor	NN
40318	1985	18	and	and	CC
40318	1985	19	taste	taste	NN
40318	1985	20	;	;	:
40318	1985	21	one	one	CD
40318	1985	22	such	such	JJ
40318	1985	23	brand	brand	NN
40318	1985	24	has	have	VBZ
40318	1985	25	held	hold	VBN
40318	1985	26	first	first	JJ
40318	1985	27	place	place	NN
40318	1985	28	in	in	IN
40318	1985	29	the	the	DT
40318	1985	30	trade	trade	NN
40318	1985	31	of	of	IN
40318	1985	32	certain	certain	JJ
40318	1985	33	American	american	JJ
40318	1985	34	cities	city	NNS
40318	1985	35	for	for	IN
40318	1985	36	years	year	NNS
40318	1985	37	.	.	.
40318	1986	1	Another	another	DT
40318	1986	2	popular	popular	JJ
40318	1986	3	brand	brand	NN
40318	1986	4	when	when	WRB
40318	1986	5	fully	fully	RB
40318	1986	6	ripe	ripe	JJ
40318	1986	7	is	be	VBZ
40318	1986	8	well	well	RB
40318	1986	9	covered	cover	VBN
40318	1986	10	with	with	IN
40318	1986	11	yellow	yellow	JJ
40318	1986	12	-	-	HYPH
40318	1986	13	orange	orange	NN
40318	1986	14	viscid	viscid	NN
40318	1986	15	slime[53	slime[53	NN
40318	1986	16	]	]	-RRB-
40318	1986	17	but	but	CC
40318	1986	18	is	be	VBZ
40318	1986	19	fairly	fairly	RB
40318	1986	20	firm	firm	JJ
40318	1986	21	in	in	IN
40318	1986	22	texture	texture	NN
40318	1986	23	with	with	IN
40318	1986	24	high	high	JJ
40318	1986	25	flavor	flavor	NN
40318	1986	26	;	;	:
40318	1986	27	still	still	RB
40318	1986	28	others	other	NNS
40318	1986	29	show	show	VBP
40318	1986	30	dry	dry	JJ
40318	1986	31	moldy	moldy	JJ
40318	1986	32	surfaces	surface	NNS
40318	1986	33	and	and	CC
40318	1986	34	mild	mild	JJ
40318	1986	35	flavors	flavor	NNS
40318	1986	36	.	.	.
40318	1987	1	The	the	DT
40318	1987	2	product	product	NN
40318	1987	3	of	of	IN
40318	1987	4	certain	certain	JJ
40318	1987	5	factories	factory	NNS
40318	1987	6	is	be	VBZ
40318	1987	7	always	always	RB
40318	1987	8	characterized	characterize	VBN
40318	1987	9	by	by	IN
40318	1987	10	the	the	DT
40318	1987	11	presence	presence	NN
40318	1987	12	and	and	CC
40318	1987	13	characteristic	characteristic	JJ
40318	1987	14	ammoniacal	ammoniacal	JJ
40318	1987	15	odor	odor	NN
40318	1987	16	of	of	IN
40318	1987	17	_	_	NNP
40318	1987	18	Penicillium	Penicillium	NNP
40318	1987	19	brevicaule	brevicaule	NN
40318	1987	20	_	_	NNP
40318	1987	21	.	.	.
40318	1988	1	Each	each	DT
40318	1988	2	of	of	IN
40318	1988	3	these	these	DT
40318	1988	4	forms	form	NNS
40318	1988	5	seems	seem	VBZ
40318	1988	6	to	to	TO
40318	1988	7	appeal	appeal	VB
40318	1988	8	to	to	IN
40318	1988	9	some	some	DT
40318	1988	10	classes	class	NNS
40318	1988	11	of	of	IN
40318	1988	12	consumers	consumer	NNS
40318	1988	13	,	,	,
40318	1988	14	so	so	IN
40318	1988	15	that	that	IN
40318	1988	16	in	in	IN
40318	1988	17	handling	handle	VBG
40318	1988	18	imported	import	VBN
40318	1988	19	Camembert	Camembert	NNP
40318	1988	20	the	the	DT
40318	1988	21	trade	trade	NN
40318	1988	22	comes	come	VBZ
40318	1988	23	to	to	TO
40318	1988	24	assign	assign	VB
40318	1988	25	the	the	DT
40318	1988	26	product	product	NN
40318	1988	27	to	to	IN
40318	1988	28	specific	specific	JJ
40318	1988	29	groups	group	NNS
40318	1988	30	of	of	IN
40318	1988	31	purchasers	purchaser	NNS
40318	1988	32	according	accord	VBG
40318	1988	33	to	to	IN
40318	1988	34	the	the	DT
40318	1988	35	conditions	condition	NNS
40318	1988	36	observed	observe	VBN
40318	1988	37	at	at	IN
40318	1988	38	its	-PRON-	PRP$
40318	1988	39	arrival	arrival	NN
40318	1988	40	from	from	IN
40318	1988	41	Europe	Europe	NNP
40318	1988	42	.	.	.
40318	1989	1	[	[	-LRB-
40318	1989	2	Illustration	illustration	NN
40318	1989	3	:	:	:
40318	1989	4	FIG	FIG	NNP
40318	1989	5	.	.	.
40318	1990	1	22.--Camembert	22.--camembert	CD
40318	1990	2	cheese	cheese	NN
40318	1990	3	factory	factory	NN
40318	1990	4	at	at	IN
40318	1990	5	Lisieux	Lisieux	NNP
40318	1990	6	,	,	,
40318	1990	7	France	France	NNP
40318	1990	8	.	.	.
40318	1991	1	The	the	DT
40318	1991	2	square	square	JJ
40318	1991	3	windows	window	NNS
40318	1991	4	are	be	VBP
40318	1991	5	seen	see	VBN
40318	1991	6	in	in	IN
40318	1991	7	the	the	DT
40318	1991	8	second	second	JJ
40318	1991	9	-	-	HYPH
40318	1991	10	floor	floor	NN
40318	1991	11	rooms	room	NNS
40318	1991	12	.	.	.
40318	1991	13	]	]	-RRB-
40318	1992	1	+151	+151	NNP
40318	1992	2	.	.	.
40318	1993	1	Factory.+--The	Factory.+--The	NFP
40318	1993	2	type	type	NN
40318	1993	3	of	of	IN
40318	1993	4	factory	factory	NN
40318	1993	5	to	to	TO
40318	1993	6	be	be	VB
40318	1993	7	used	use	VBN
40318	1993	8	in	in	IN
40318	1993	9	making	make	VBG
40318	1993	10	and	and	CC
40318	1993	11	ripening	ripen	VBG
40318	1993	12	Camembert	Camembert	NNP
40318	1993	13	must	must	MD
40318	1993	14	be	be	VB
40318	1993	15	adjusted	adjust	VBN
40318	1993	16	to	to	IN
40318	1993	17	the	the	DT
40318	1993	18	climate	climate	NN
40318	1993	19	.	.	.
40318	1994	1	This	this	DT
40318	1994	2	product	product	NN
40318	1994	3	originated	originate	VBD
40318	1994	4	in	in	IN
40318	1994	5	the	the	DT
40318	1994	6	Normandy	Normandy	NNP
40318	1994	7	section	section	NN
40318	1994	8	of	of	IN
40318	1994	9	France	France	NNP
40318	1994	10	which	which	WDT
40318	1994	11	is	be	VBZ
40318	1994	12	but	but	CC
40318	1994	13	a	a	DT
40318	1994	14	few	few	JJ
40318	1994	15	feet	foot	NNS
40318	1994	16	above	above	IN
40318	1994	17	sea	sea	NN
40318	1994	18	level	level	NN
40318	1994	19	,	,	,
40318	1994	20	is	be	VBZ
40318	1994	21	swept	sweep	VBN
40318	1994	22	by	by	IN
40318	1994	23	winds	wind	NNS
40318	1994	24	from	from	IN
40318	1994	25	the	the	DT
40318	1994	26	Gulf	Gulf	NNP
40318	1994	27	Stream	Stream	NNP
40318	1994	28	,	,	,
40318	1994	29	and	and	CC
40318	1994	30	has	have	VBZ
40318	1994	31	a	a	DT
40318	1994	32	narrow	narrow	JJ
40318	1994	33	range	range	NN
40318	1994	34	of	of	IN
40318	1994	35	temperature	temperature	NN
40318	1994	36	,	,	,
40318	1994	37	with	with	IN
40318	1994	38	highly	highly	RB
40318	1994	39	humid	humid	JJ
40318	1994	40	conditions	condition	NNS
40318	1994	41	.	.	.
40318	1995	1	In	in	IN
40318	1995	2	that	that	DT
40318	1995	3	region	region	NN
40318	1995	4	,	,	,
40318	1995	5	every	every	DT
40318	1995	6	effort	effort	NN
40318	1995	7	must	must	MD
40318	1995	8	be	be	VB
40318	1995	9	made	make	VBN
40318	1995	10	to	to	TO
40318	1995	11	secure	secure	VB
40318	1995	12	ventilation	ventilation	NN
40318	1995	13	to	to	TO
40318	1995	14	carry	carry	VB
40318	1995	15	off	off	RP
40318	1995	16	the	the	DT
40318	1995	17	necessary	necessary	JJ
40318	1995	18	amount	amount	NN
40318	1995	19	of	of	IN
40318	1995	20	evaporation	evaporation	NN
40318	1995	21	water	water	NN
40318	1995	22	.	.	.
40318	1996	1	In	in	IN
40318	1996	2	contrast	contrast	NN
40318	1996	3	,	,	,
40318	1996	4	most	most	JJS
40318	1996	5	of	of	IN
40318	1996	6	the	the	DT
40318	1996	7	dairy	dairy	NN
40318	1996	8	sections	section	NNS
40318	1996	9	of	of	IN
40318	1996	10	America	America	NNP
40318	1996	11	have	have	VBP
40318	1996	12	land	land	NN
40318	1996	13	instead	instead	RB
40318	1996	14	of	of	IN
40318	1996	15	sea	sea	NN
40318	1996	16	breezes	breeze	NNS
40318	1996	17	,	,	,
40318	1996	18	much	much	RB
40318	1996	19	higher	high	JJR
40318	1996	20	altitudes	altitude	NNS
40318	1996	21	,	,	,
40318	1996	22	much	much	RB
40318	1996	23	greater	great	JJR
40318	1996	24	extremes	extreme	NNS
40318	1996	25	of	of	IN
40318	1996	26	temperature	temperature	NN
40318	1996	27	and	and	CC
40318	1996	28	a	a	DT
40318	1996	29	lower	low	JJR
40318	1996	30	range	range	NN
40318	1996	31	of	of	IN
40318	1996	32	relative	relative	JJ
40318	1996	33	humidities	humidity	NNS
40318	1996	34	.	.	.
40318	1997	1	The	the	DT
40318	1997	2	conditions	condition	NNS
40318	1997	3	of	of	IN
40318	1997	4	an	an	DT
40318	1997	5	upstairs	upstairs	JJ
40318	1997	6	room	room	NN
40318	1997	7	full	full	JJ
40318	1997	8	of	of	IN
40318	1997	9	windows	window	NNS
40318	1997	10	in	in	IN
40318	1997	11	Normandy	Normandy	NNP
40318	1997	12	(	(	-LRB-
40318	1997	13	Fig	Fig	NNP
40318	1997	14	.	.	.
40318	1998	1	22	22	CD
40318	1998	2	)	)	-RRB-
40318	1998	3	are	be	VBP
40318	1998	4	most	most	RBS
40318	1998	5	readily	readily	RB
40318	1998	6	reproduced	reproduce	VBN
40318	1998	7	in	in	IN
40318	1998	8	rooms	room	NNS
40318	1998	9	partly	partly	RB
40318	1998	10	or	or	CC
40318	1998	11	completely	completely	RB
40318	1998	12	below	below	IN
40318	1998	13	ground	ground	NN
40318	1998	14	in	in	IN
40318	1998	15	this	this	DT
40318	1998	16	country	country	NN
40318	1998	17	.	.	.
40318	1999	1	The	the	DT
40318	1999	2	industry	industry	NN
40318	1999	3	calls	call	VBZ
40318	1999	4	for	for	IN
40318	1999	5	the	the	DT
40318	1999	6	production	production	NN
40318	1999	7	and	and	CC
40318	1999	8	maintenance	maintenance	NN
40318	1999	9	of	of	IN
40318	1999	10	a	a	DT
40318	1999	11	specific	specific	JJ
40318	1999	12	set	set	NN
40318	1999	13	of	of	IN
40318	1999	14	working	working	NN
40318	1999	15	conditions	condition	NNS
40318	1999	16	.	.	.
40318	2000	1	These	these	DT
40318	2000	2	are	be	VBP
40318	2000	3	furnished	furnish	VBN
40318	2000	4	by	by	IN
40318	2000	5	nature	nature	NN
40318	2000	6	in	in	IN
40318	2000	7	northern	northern	JJ
40318	2000	8	France	France	NNP
40318	2000	9	,	,	,
40318	2000	10	probably	probably	RB
40318	2000	11	also	also	RB
40318	2000	12	in	in	IN
40318	2000	13	certain	certain	JJ
40318	2000	14	Pacific	Pacific	NNP
40318	2000	15	coast	coast	NN
40318	2000	16	areas	area	NNS
40318	2000	17	,	,	,
40318	2000	18	but	but	CC
40318	2000	19	must	must	MD
40318	2000	20	be	be	VB
40318	2000	21	artificially	artificially	RB
40318	2000	22	obtained	obtain	VBN
40318	2000	23	where	where	WRB
40318	2000	24	the	the	DT
40318	2000	25	climate	climate	NN
40318	2000	26	is	be	VBZ
40318	2000	27	unfavorable	unfavorable	JJ
40318	2000	28	.	.	.
40318	2001	1	+152	+152	NN
40318	2001	2	.	.	.
40318	2002	1	Economic	Economic	NNP
40318	2002	2	factors.+--Camembert	factors.+--Camembert	''
40318	2002	3	cheeses	cheese	NNS
40318	2002	4	show	show	VBP
40318	2002	5	a	a	DT
40318	2002	6	yield	yield	NN
40318	2002	7	of	of	IN
40318	2002	8	about	about	RB
40318	2002	9	13	13	CD
40318	2002	10	pounds	pound	NNS
40318	2002	11	to	to	IN
40318	2002	12	100	100	CD
40318	2002	13	pounds	pound	NNS
40318	2002	14	of	of	IN
40318	2002	15	milk	milk	NN
40318	2002	16	testing	testing	NN
40318	2002	17	4	4	CD
40318	2002	18	per	per	IN
40318	2002	19	cent	cent	NN
40318	2002	20	fat	fat	NN
40318	2002	21	.	.	.
40318	2003	1	At	at	IN
40318	2003	2	roughly	roughly	RB
40318	2003	3	one	one	CD
40318	2003	4	-	-	HYPH
40318	2003	5	half	half	NN
40318	2003	6	pound	pound	NN
40318	2003	7	each	each	DT
40318	2003	8	,	,	,
40318	2003	9	the	the	DT
40318	2003	10	number	number	NN
40318	2003	11	of	of	IN
40318	2003	12	cheeses	cheese	NNS
40318	2003	13	will	will	MD
40318	2003	14	be	be	VB
40318	2003	15	approximately	approximately	RB
40318	2003	16	twenty	twenty	CD
40318	2003	17	-	-	HYPH
40318	2003	18	six	six	CD
40318	2003	19	.	.	.
40318	2004	1	Assuming	assume	VBG
40318	2004	2	no	no	DT
40318	2004	3	losses	loss	NNS
40318	2004	4	and	and	CC
40318	2004	5	a	a	DT
40318	2004	6	wholesale	wholesale	JJ
40318	2004	7	price	price	NN
40318	2004	8	of	of	IN
40318	2004	9	15	15	CD
40318	2004	10	cents	cent	NNS
40318	2004	11	each	each	DT
40318	2004	12	,	,	,
40318	2004	13	the	the	DT
40318	2004	14	wholesale	wholesale	JJ
40318	2004	15	value	value	NN
40318	2004	16	of	of	IN
40318	2004	17	100	100	CD
40318	2004	18	pounds	pound	NNS
40318	2004	19	of	of	IN
40318	2004	20	milk	milk	NN
40318	2004	21	would	would	MD
40318	2004	22	be	be	VB
40318	2004	23	$	$	$
40318	2004	24	3.90	3.90	CD
40318	2004	25	.	.	.
40318	2005	1	The	the	DT
40318	2005	2	labor	labor	NN
40318	2005	3	cost	cost	NN
40318	2005	4	of	of	IN
40318	2005	5	production	production	NN
40318	2005	6	is	be	VBZ
40318	2005	7	high	high	JJ
40318	2005	8	,	,	,
40318	2005	9	the	the	DT
40318	2005	10	package	package	NN
40318	2005	11	represents	represent	VBZ
40318	2005	12	(	(	-LRB-
40318	2005	13	box	box	NN
40318	2005	14	,	,	,
40318	2005	15	wrapping	wrapping	NN
40318	2005	16	and	and	CC
40318	2005	17	label	label	NN
40318	2005	18	)	)	-RRB-
40318	2005	19	at	at	IN
40318	2005	20	least	least	JJS
40318	2005	21	1½	1½	CD
40318	2005	22	cents	cent	NNS
40318	2005	23	a	a	DT
40318	2005	24	cheese	cheese	NN
40318	2005	25	.	.	.
40318	2006	1	The	the	DT
40318	2006	2	time	time	NN
40318	2006	3	between	between	IN
40318	2006	4	the	the	DT
40318	2006	5	purchase	purchase	NN
40318	2006	6	and	and	CC
40318	2006	7	the	the	DT
40318	2006	8	consumption	consumption	NN
40318	2006	9	of	of	IN
40318	2006	10	the	the	DT
40318	2006	11	cheese	cheese	NN
40318	2006	12	will	will	MD
40318	2006	13	average	average	VB
40318	2006	14	about	about	RB
40318	2006	15	one	one	CD
40318	2006	16	month	month	NN
40318	2006	17	.	.	.
40318	2007	1	Few	few	JJ
40318	2007	2	cheeses	cheese	NNS
40318	2007	3	actually	actually	RB
40318	2007	4	remain	remain	VBP
40318	2007	5	this	this	DT
40318	2007	6	length	length	NN
40318	2007	7	of	of	IN
40318	2007	8	time	time	NN
40318	2007	9	in	in	IN
40318	2007	10	the	the	DT
40318	2007	11	possession	possession	NN
40318	2007	12	of	of	IN
40318	2007	13	the	the	DT
40318	2007	14	maker	maker	NN
40318	2007	15	.	.	.
40318	2008	1	This	this	DT
40318	2008	2	short	short	JJ
40318	2008	3	investment	investment	NN
40318	2008	4	period	period	NN
40318	2008	5	,	,	,
40318	2008	6	therefore	therefore	RB
40318	2008	7	,	,	,
40318	2008	8	is	be	VBZ
40318	2008	9	a	a	DT
40318	2008	10	distinct	distinct	JJ
40318	2008	11	advantage	advantage	NN
40318	2008	12	of	of	IN
40318	2008	13	Camembert	Camembert	NNP
40318	2008	14	.	.	.
40318	2009	1	Among	among	IN
40318	2009	2	disadvantages	disadvantage	NNS
40318	2009	3	,	,	,
40318	2009	4	however	however	RB
40318	2009	5	,	,	,
40318	2009	6	the	the	DT
40318	2009	7	extremely	extremely	RB
40318	2009	8	perishable	perishable	JJ
40318	2009	9	character	character	NN
40318	2009	10	of	of	IN
40318	2009	11	the	the	DT
40318	2009	12	fully	fully	RB
40318	2009	13	ripe	ripe	JJ
40318	2009	14	cheese	cheese	NN
40318	2009	15	makes	make	VBZ
40318	2009	16	provision	provision	NN
40318	2009	17	of	of	IN
40318	2009	18	an	an	DT
40318	2009	19	adequate	adequate	JJ
40318	2009	20	and	and	CC
40318	2009	21	constant	constant	JJ
40318	2009	22	market	market	NN
40318	2009	23	essential	essential	JJ
40318	2009	24	.	.	.
40318	2010	1	Losses	loss	NNS
40318	2010	2	due	due	JJ
40318	2010	3	to	to	IN
40318	2010	4	failures	failure	NNS
40318	2010	5	in	in	IN
40318	2010	6	manufacturing	manufacture	VBG
40318	2010	7	or	or	CC
40318	2010	8	ripening	ripening	JJ
40318	2010	9	conditions	condition	NNS
40318	2010	10	are	be	VBP
40318	2010	11	also	also	RB
40318	2010	12	frequent	frequent	JJ
40318	2010	13	.	.	.
40318	2011	1	Excessive	excessive	JJ
40318	2011	2	heat	heat	NN
40318	2011	3	in	in	IN
40318	2011	4	summer	summer	NN
40318	2011	5	and	and	CC
40318	2011	6	very	very	RB
40318	2011	7	cold	cold	JJ
40318	2011	8	periods	period	NNS
40318	2011	9	in	in	IN
40318	2011	10	winter	winter	NN
40318	2011	11	are	be	VBP
40318	2011	12	both	both	DT
40318	2011	13	unfavorable	unfavorable	JJ
40318	2011	14	.	.	.
40318	2012	1	The	the	DT
40318	2012	2	Camembert	Camembert	NNP
40318	2012	3	-	-	HYPH
40318	2012	4	maker	maker	NN
40318	2012	5	can	can	MD
40318	2012	6	not	not	RB
40318	2012	7	,	,	,
40318	2012	8	therefore	therefore	RB
40318	2012	9	,	,	,
40318	2012	10	use	use	VB
40318	2012	11	the	the	DT
40318	2012	12	cheapest	cheap	JJS
40318	2012	13	milk	milk	NN
40318	2012	14	of	of	IN
40318	2012	15	the	the	DT
40318	2012	16	summer	summer	NN
40318	2012	17	months	month	NNS
40318	2012	18	at	at	RB
40318	2012	19	all	all	RB
40318	2012	20	and	and	CC
40318	2012	21	the	the	DT
40318	2012	22	losses	loss	NNS
40318	2012	23	entailed	entail	VBN
40318	2012	24	by	by	IN
40318	2012	25	failure	failure	NN
40318	2012	26	of	of	IN
40318	2012	27	control	control	NN
40318	2012	28	in	in	IN
40318	2012	29	winter	winter	NN
40318	2012	30	fall	fall	VB
40318	2012	31	on	on	IN
40318	2012	32	the	the	DT
40318	2012	33	most	most	RBS
40318	2012	34	costly	costly	JJ
40318	2012	35	milk	milk	NN
40318	2012	36	of	of	IN
40318	2012	37	the	the	DT
40318	2012	38	year	year	NN
40318	2012	39	.	.	.
40318	2013	1	Camembert	Camembert	NNP
40318	2013	2	requires	require	VBZ
40318	2013	3	,	,	,
40318	2013	4	therefore	therefore	RB
40318	2013	5	,	,	,
40318	2013	6	careful	careful	JJ
40318	2013	7	selection	selection	NN
40318	2013	8	of	of	IN
40318	2013	9	the	the	DT
40318	2013	10	location	location	NN
40318	2013	11	for	for	IN
40318	2013	12	manufacture	manufacture	NN
40318	2013	13	and	and	CC
40318	2013	14	ripening	ripening	JJ
40318	2013	15	,	,	,
40318	2013	16	effective	effective	JJ
40318	2013	17	control	control	NN
40318	2013	18	of	of	IN
40318	2013	19	conditions	condition	NNS
40318	2013	20	throughout	throughout	IN
40318	2013	21	the	the	DT
40318	2013	22	period	period	NN
40318	2013	23	and	and	CC
40318	2013	24	adequate	adequate	JJ
40318	2013	25	marketing	marketing	NN
40318	2013	26	facilities	facility	NNS
40318	2013	27	.	.	.
40318	2014	1	Camembert	Camembert	NNP
40318	2014	2	at	at	IN
40318	2014	3	its	-PRON-	PRP$
40318	2014	4	best	good	JJS
40318	2014	5	is	be	VBZ
40318	2014	6	one	one	CD
40318	2014	7	of	of	IN
40318	2014	8	the	the	DT
40318	2014	9	finest	fine	JJS
40318	2014	10	of	of	IN
40318	2014	11	all	all	DT
40318	2014	12	cheeses	cheese	NNS
40318	2014	13	;	;	:
40318	2014	14	when	when	WRB
40318	2014	15	bad	bad	JJ
40318	2014	16	,	,	,
40318	2014	17	it	-PRON-	PRP
40318	2014	18	becomes	become	VBZ
40318	2014	19	quickly	quickly	RB
40318	2014	20	inedible	inedible	JJ
40318	2014	21	and	and	CC
40318	2014	22	is	be	VBZ
40318	2014	23	a	a	DT
40318	2014	24	total	total	JJ
40318	2014	25	loss	loss	NN
40318	2014	26	.	.	.
40318	2015	1	+153	+153	NNP
40318	2015	2	.	.	.
40318	2016	1	French	french	JJ
40318	2016	2	Brie.+[54]--Brie	brie.+[54]--brie	NN
40318	2016	3	cheese	cheese	NN
40318	2016	4	has	have	VBZ
40318	2016	5	its	-PRON-	PRP$
40318	2016	6	center	center	NN
40318	2016	7	of	of	IN
40318	2016	8	production	production	NN
40318	2016	9	in	in	IN
40318	2016	10	Seine	Seine	NNP
40318	2016	11	-	-	HYPH
40318	2016	12	et	et	FW
40318	2016	13	-	-	HYPH
40318	2016	14	Marne	Marne	NNP
40318	2016	15	,	,	,
40318	2016	16	east	east	NN
40318	2016	17	of	of	IN
40318	2016	18	Paris	Paris	NNP
40318	2016	19	in	in	IN
40318	2016	20	northern	northern	JJ
40318	2016	21	France	France	NNP
40318	2016	22	.	.	.
40318	2017	1	The	the	DT
40318	2017	2	apparatus	apparatus	NN
40318	2017	3	,	,	,
40318	2017	4	arrangement	arrangement	NN
40318	2017	5	of	of	IN
40318	2017	6	the	the	DT
40318	2017	7	factories	factory	NNS
40318	2017	8	and	and	CC
40318	2017	9	details	detail	NNS
40318	2017	10	of	of	IN
40318	2017	11	manipulation	manipulation	NN
40318	2017	12	differ	differ	VBP
40318	2017	13	from	from	IN
40318	2017	14	those	those	DT
40318	2017	15	described	describe	VBN
40318	2017	16	for	for	IN
40318	2017	17	Camembert	Camembert	NNP
40318	2017	18	,	,	,
40318	2017	19	but	but	CC
40318	2017	20	the	the	DT
40318	2017	21	final	final	JJ
40318	2017	22	product	product	NN
40318	2017	23	is	be	VBZ
40318	2017	24	in	in	IN
40318	2017	25	flavor	flavor	NN
40318	2017	26	and	and	CC
40318	2017	27	texture	texture	NN
40318	2017	28	closely	closely	RB
40318	2017	29	related	relate	VBN
40318	2017	30	to	to	IN
40318	2017	31	Camembert	Camembert	NNP
40318	2017	32	.	.	.
40318	2018	1	Brie	brie	NN
40318	2018	2	cheeses	cheese	NNS
40318	2018	3	are	be	VBP
40318	2018	4	the	the	DT
40318	2018	5	same	same	JJ
40318	2018	6	thickness	thickness	NN
40318	2018	7	as	as	IN
40318	2018	8	Camembert	Camembert	NNP
40318	2018	9	,	,	,
40318	2018	10	1	1	CD
40318	2018	11	to	to	IN
40318	2018	12	1¼	1¼	CD
40318	2018	13	inches	inch	NNS
40318	2018	14	;	;	:
40318	2018	15	in	in	IN
40318	2018	16	diameter	diameter	NN
40318	2018	17	,	,	,
40318	2018	18	however	however	RB
40318	2018	19	,	,	,
40318	2018	20	there	there	EX
40318	2018	21	are	be	VBP
40318	2018	22	three	three	CD
40318	2018	23	or	or	CC
40318	2018	24	more	more	JJR
40318	2018	25	sizes	size	NNS
40318	2018	26	varying	vary	VBG
40318	2018	27	from	from	IN
40318	2018	28	8	8	CD
40318	2018	29	to	to	IN
40318	2018	30	16	16	CD
40318	2018	31	inches	inch	NNS
40318	2018	32	,	,	,
40318	2018	33	or	or	CC
40318	2018	34	even	even	RB
40318	2018	35	greater	great	JJR
40318	2018	36	.	.	.
40318	2019	1	The	the	DT
40318	2019	2	largest	large	JJS
40318	2019	3	cheeses	cheese	NNS
40318	2019	4	weigh	weigh	VBP
40318	2019	5	5	5	CD
40318	2019	6	to	to	IN
40318	2019	7	6	6	CD
40318	2019	8	pounds	pound	NNS
40318	2019	9	.	.	.
40318	2020	1	As	as	IN
40318	2020	2	in	in	IN
40318	2020	3	Camembert	Camembert	NNP
40318	2020	4	,	,	,
40318	2020	5	practices	practice	NNS
40318	2020	6	of	of	IN
40318	2020	7	making	make	VBG
40318	2020	8	and	and	CC
40318	2020	9	ripening	ripen	VBG
40318	2020	10	vary	vary	NN
40318	2020	11	to	to	IN
40318	2020	12	such	such	PDT
40318	2020	13	a	a	DT
40318	2020	14	degree	degree	NN
40318	2020	15	as	as	IN
40318	2020	16	to	to	TO
40318	2020	17	produce	produce	VB
40318	2020	18	various	various	JJ
40318	2020	19	qualities	quality	NNS
40318	2020	20	of	of	IN
40318	2020	21	product	product	NN
40318	2020	22	.	.	.
40318	2021	1	These	these	DT
40318	2021	2	run	run	VBP
40318	2021	3	from	from	IN
40318	2021	4	whole	whole	JJ
40318	2021	5	milk	milk	NN
40318	2021	6	through	through	IN
40318	2021	7	all	all	DT
40318	2021	8	shades	shade	NNS
40318	2021	9	of	of	IN
40318	2021	10	skimming	skim	VBG
40318	2021	11	.	.	.
40318	2022	1	Perhaps	perhaps	RB
40318	2022	2	the	the	DT
40318	2022	3	best	well	RBS
40318	2022	4	established	establish	VBN
40318	2022	5	practice	practice	NN
40318	2022	6	puts	put	VBZ
40318	2022	7	the	the	DT
40318	2022	8	cheese	cheese	NN
40318	2022	9	-	-	HYPH
40318	2022	10	making	make	VBG
40318	2022	11	room	room	NN
40318	2022	12	next	next	RB
40318	2022	13	to	to	IN
40318	2022	14	the	the	DT
40318	2022	15	stalls	stall	NNS
40318	2022	16	of	of	IN
40318	2022	17	the	the	DT
40318	2022	18	cows	cow	NNS
40318	2022	19	.	.	.
40318	2023	1	The	the	DT
40318	2023	2	milk	milk	NN
40318	2023	3	is	be	VBZ
40318	2023	4	drawn	draw	VBN
40318	2023	5	,	,	,
40318	2023	6	strained	strain	VBN
40318	2023	7	directly	directly	RB
40318	2023	8	into	into	IN
40318	2023	9	the	the	DT
40318	2023	10	curdling	curdle	VBG
40318	2023	11	cans	can	NNS
40318	2023	12	and	and	CC
40318	2023	13	renneted	rennete	VBN
40318	2023	14	while	while	IN
40318	2023	15	still	still	RB
40318	2023	16	warm,--86	warm,--86	:
40318	2023	17	-	-	:
40318	2023	18	92	92	CD
40318	2023	19	°	°	,
40318	2023	20	F.	F.	NNP
40318	2023	21	(	(	-LRB-
40318	2023	22	30	30	CD
40318	2023	23	-	-	SYM
40318	2023	24	33	33	CD
40318	2023	25	°	°	,
40318	2023	26	C.	C.	NNP
40318	2023	27	)	)	-RRB-
40318	2023	28	.	.	.
40318	2024	1	No	no	DT
40318	2024	2	lactic	lactic	JJ
40318	2024	3	starter	starter	NN
40318	2024	4	is	be	VBZ
40318	2024	5	added	add	VBN
40318	2024	6	and	and	CC
40318	2024	7	no	no	DT
40318	2024	8	ripening	ripening	JJ
40318	2024	9	period	period	NN
40318	2024	10	is	be	VBZ
40318	2024	11	given	give	VBN
40318	2024	12	to	to	IN
40318	2024	13	the	the	DT
40318	2024	14	milk	milk	NN
40318	2024	15	.	.	.
40318	2025	1	The	the	DT
40318	2025	2	other	other	JJ
40318	2025	3	manipulations	manipulation	NNS
40318	2025	4	differ	differ	VBP
40318	2025	5	only	only	RB
40318	2025	6	in	in	IN
40318	2025	7	detail	detail	NN
40318	2025	8	from	from	IN
40318	2025	9	Camembert	Camembert	NNP
40318	2025	10	.	.	.
40318	2026	1	Ripening	ripen	VBG
40318	2026	2	of	of	IN
40318	2026	3	Brie	Brie	NNP
40318	2026	4	follows	follow	VBZ
40318	2026	5	the	the	DT
40318	2026	6	same	same	JJ
40318	2026	7	course	course	NN
40318	2026	8	with	with	IN
40318	2026	9	the	the	DT
40318	2026	10	same	same	JJ
40318	2026	11	organic	organic	JJ
40318	2026	12	agents	agent	NNS
40318	2026	13	,	,	,
40318	2026	14	namely	namely	RB
40318	2026	15	,	,	,
40318	2026	16	Camembert	Camembert	NNP
40318	2026	17	mold	mold	NN
40318	2026	18	(	(	-LRB-
40318	2026	19	_	_	NNP
40318	2026	20	Penicillium	Penicillium	NNP
40318	2026	21	Camemberti	Camemberti	NNP
40318	2026	22	_	_	NNP
40318	2026	23	)	)	-RRB-
40318	2026	24	and	and	CC
40318	2026	25	_	_	NNP
40318	2026	26	Oidium	Oidium	NNP
40318	2026	27	lactis	lactis	JJ
40318	2026	28	_	_	NNP
40318	2026	29	with	with	IN
40318	2026	30	the	the	DT
40318	2026	31	accompaniment	accompaniment	NN
40318	2026	32	of	of	IN
40318	2026	33	a	a	DT
40318	2026	34	mixture	mixture	NN
40318	2026	35	of	of	IN
40318	2026	36	slimy	slimy	JJ
40318	2026	37	organisms	organism	NNS
40318	2026	38	upon	upon	IN
40318	2026	39	the	the	DT
40318	2026	40	surface	surface	NN
40318	2026	41	of	of	IN
40318	2026	42	the	the	DT
40318	2026	43	cheese	cheese	NN
40318	2026	44	.	.	.
40318	2027	1	The	the	DT
40318	2027	2	process	process	NN
40318	2027	3	admits	admit	VBZ
40318	2027	4	of	of	IN
40318	2027	5	many	many	JJ
40318	2027	6	minor	minor	JJ
40318	2027	7	modifications	modification	NNS
40318	2027	8	each	each	DT
40318	2027	9	capable	capable	JJ
40318	2027	10	of	of	IN
40318	2027	11	affecting	affect	VBG
40318	2027	12	the	the	DT
40318	2027	13	product	product	NN
40318	2027	14	in	in	IN
40318	2027	15	a	a	DT
40318	2027	16	characteristic	characteristic	JJ
40318	2027	17	way	way	NN
40318	2027	18	.	.	.
40318	2028	1	The	the	DT
40318	2028	2	judgment	judgment	NN
40318	2028	3	and	and	CC
40318	2028	4	skill	skill	NN
40318	2028	5	of	of	IN
40318	2028	6	the	the	DT
40318	2028	7	maker	maker	NN
40318	2028	8	is	be	VBZ
40318	2028	9	given	give	VBN
40318	2028	10	a	a	DT
40318	2028	11	wide	wide	JJ
40318	2028	12	opportunity	opportunity	NN
40318	2028	13	to	to	TO
40318	2028	14	establish	establish	VB
40318	2028	15	and	and	CC
40318	2028	16	work	work	VB
40318	2028	17	toward	toward	IN
40318	2028	18	a	a	DT
40318	2028	19	particular	particular	JJ
40318	2028	20	ideal	ideal	NN
40318	2028	21	of	of	IN
40318	2028	22	appearance	appearance	NN
40318	2028	23	and	and	CC
40318	2028	24	texture	texture	NN
40318	2028	25	and	and	CC
40318	2028	26	flavor	flavor	NN
40318	2028	27	.	.	.
40318	2029	1	Brands	brand	NNS
40318	2029	2	with	with	IN
40318	2029	3	characteristic	characteristic	JJ
40318	2029	4	qualities	quality	NNS
40318	2029	5	,	,	,
40318	2029	6	therefore	therefore	RB
40318	2029	7	,	,	,
40318	2029	8	command	command	VB
40318	2029	9	their	-PRON-	PRP$
40318	2029	10	own	own	JJ
40318	2029	11	market	market	NN
40318	2029	12	.	.	.
40318	2030	1	Brie	brie	NN
40318	2030	2	as	as	IN
40318	2030	3	known	know	VBN
40318	2030	4	in	in	IN
40318	2030	5	France	France	NNP
40318	2030	6	must	must	MD
40318	2030	7	not	not	RB
40318	2030	8	be	be	VB
40318	2030	9	confused	confuse	VBN
40318	2030	10	with	with	IN
40318	2030	11	the	the	DT
40318	2030	12	American	american	JJ
40318	2030	13	"	"	``
40318	2030	14	d'Isigny	d'Isigny	NNP
40318	2030	15	,	,	,
40318	2030	16	"	"	''
40318	2030	17	or	or	CC
40318	2030	18	with	with	IN
40318	2030	19	the	the	DT
40318	2030	20	particular	particular	JJ
40318	2030	21	sizes	size	NNS
40318	2030	22	of	of	IN
40318	2030	23	that	that	DT
40318	2030	24	type	type	NN
40318	2030	25	which	which	WDT
40318	2030	26	have	have	VBP
40318	2030	27	been	be	VBN
40318	2030	28	called	call	VBN
40318	2030	29	Brie	Brie	NNP
40318	2030	30	on	on	IN
40318	2030	31	account	account	NN
40318	2030	32	of	of	IN
40318	2030	33	diameter	diameter	NN
40318	2030	34	only	only	RB
40318	2030	35	.	.	.
40318	2031	1	Very	very	RB
40318	2031	2	little	little	JJ
40318	2031	3	Brie	Brie	NNP
40318	2031	4	as	as	RB
40318	2031	5	known	know	VBN
40318	2031	6	in	in	IN
40318	2031	7	France	France	NNP
40318	2031	8	has	have	VBZ
40318	2031	9	been	be	VBN
40318	2031	10	made	make	VBN
40318	2031	11	in	in	IN
40318	2031	12	America	America	NNP
40318	2031	13	and	and	CC
40318	2031	14	only	only	RB
40318	2031	15	a	a	DT
40318	2031	16	limited	limited	JJ
40318	2031	17	amount	amount	NN
40318	2031	18	has	have	VBZ
40318	2031	19	been	be	VBN
40318	2031	20	imported	import	VBN
40318	2031	21	for	for	IN
40318	2031	22	very	very	RB
40318	2031	23	restricted	restricted	JJ
40318	2031	24	trade	trade	NN
40318	2031	25	.	.	.
40318	2032	1	+154	+154	NNP
40318	2032	2	.	.	.
40318	2033	1	Coulommiers.+--Another	coulommiers.+--another	DT
40318	2033	2	member	member	NN
40318	2033	3	of	of	IN
40318	2033	4	the	the	DT
40318	2033	5	Camembert	Camembert	NNP
40318	2033	6	group	group	NN
40318	2033	7	is	be	VBZ
40318	2033	8	called	call	VBN
40318	2033	9	,	,	,
40318	2033	10	from	from	IN
40318	2033	11	its	-PRON-	PRP$
40318	2033	12	place	place	NN
40318	2033	13	of	of	IN
40318	2033	14	origin	origin	NN
40318	2033	15	,	,	,
40318	2033	16	Coulommiers	Coulommiers	NNP
40318	2033	17	.	.	.
40318	2034	1	This	this	DT
40318	2034	2	form	form	NN
40318	2034	3	is	be	VBZ
40318	2034	4	made	make	VBN
40318	2034	5	at	at	IN
40318	2034	6	the	the	DT
40318	2034	7	same	same	JJ
40318	2034	8	thickness	thickness	NN
40318	2034	9	as	as	IN
40318	2034	10	Camembert	Camembert	NNP
40318	2034	11	and	and	CC
40318	2034	12	about	about	RB
40318	2034	13	5¼	5¼	CD
40318	2034	14	inches	inch	NNS
40318	2034	15	in	in	IN
40318	2034	16	diameter	diameter	NN
40318	2034	17	.	.	.
40318	2035	1	It	-PRON-	PRP
40318	2035	2	appears	appear	VBZ
40318	2035	3	as	as	IN
40318	2035	4	either	either	CC
40318	2035	5	a	a	DT
40318	2035	6	ripened	ripen	VBN
40318	2035	7	or	or	CC
40318	2035	8	unripe	unripe	JJ
40318	2035	9	cheese	cheese	NN
40318	2035	10	.	.	.
40318	2036	1	As	as	IN
40318	2036	2	a	a	DT
40318	2036	3	ripened	ripen	VBN
40318	2036	4	cheese	cheese	NN
40318	2036	5	,	,	,
40318	2036	6	Coulommiers	coulommier	NNS
40318	2036	7	is	be	VBZ
40318	2036	8	not	not	RB
40318	2036	9	essentially	essentially	RB
40318	2036	10	different	different	JJ
40318	2036	11	from	from	IN
40318	2036	12	Camembert	Camembert	NNP
40318	2036	13	except	except	IN
40318	2036	14	that	that	IN
40318	2036	15	some	some	DT
40318	2036	16	brands	brand	NNS
40318	2036	17	are	be	VBP
40318	2036	18	made	make	VBN
40318	2036	19	without	without	IN
40318	2036	20	salting	salt	VBG
40318	2036	21	.	.	.
40318	2037	1	As	as	IN
40318	2037	2	a	a	DT
40318	2037	3	cheese	cheese	NN
40318	2037	4	eaten	eat	VBN
40318	2037	5	unripe	unripe	JJ
40318	2037	6	,	,	,
40318	2037	7	it	-PRON-	PRP
40318	2037	8	has	have	VBZ
40318	2037	9	certain	certain	JJ
40318	2037	10	advantages	advantage	NNS
40318	2037	11	over	over	IN
40318	2037	12	the	the	DT
40318	2037	13	other	other	JJ
40318	2037	14	cheeses	cheese	NNS
40318	2037	15	with	with	IN
40318	2037	16	the	the	DT
40318	2037	17	flavor	flavor	NN
40318	2037	18	of	of	IN
40318	2037	19	sour	sour	JJ
40318	2037	20	milk	milk	NN
40318	2037	21	only	only	RB
40318	2037	22	.	.	.
40318	2038	1	The	the	DT
40318	2038	2	cottage	cottage	NN
40318	2038	3	and	and	CC
40318	2038	4	(	(	-LRB-
40318	2038	5	American	American	NNP
40318	2038	6	)	)	-RRB-
40318	2038	7	Neufchâtel	Neufchâtel	NNP
40318	2038	8	group	group	NN
40318	2038	9	of	of	IN
40318	2038	10	cheeses	cheese	NNS
40318	2038	11	comprises	comprise	VBZ
40318	2038	12	the	the	DT
40318	2038	13	best	good	JJS
40318	2038	14	known	known	JJ
40318	2038	15	forms	form	NNS
40318	2038	16	with	with	IN
40318	2038	17	the	the	DT
40318	2038	18	acid	acid	JJ
40318	2038	19	flavor	flavor	NN
40318	2038	20	.	.	.
40318	2039	1	These	these	DT
40318	2039	2	cheeses	cheese	NNS
40318	2039	3	are	be	VBP
40318	2039	4	very	very	RB
40318	2039	5	perishable	perishable	JJ
40318	2039	6	in	in	IN
40318	2039	7	nature	nature	NN
40318	2039	8	.	.	.
40318	2040	1	On	on	IN
40318	2040	2	the	the	DT
40318	2040	3	other	other	JJ
40318	2040	4	hand	hand	NN
40318	2040	5	,	,	,
40318	2040	6	Coulommiers	coulommier	NNS
40318	2040	7	as	as	IN
40318	2040	8	eaten	eat	VBN
40318	2040	9	fresh	fresh	JJ
40318	2040	10	can	can	MD
40318	2040	11	be	be	VB
40318	2040	12	held	hold	VBN
40318	2040	13	and	and	CC
40318	2040	14	used	use	VBN
40318	2040	15	over	over	IN
40318	2040	16	a	a	DT
40318	2040	17	much	much	RB
40318	2040	18	longer	long	JJR
40318	2040	19	time	time	NN
40318	2040	20	without	without	IN
40318	2040	21	loss	loss	NN
40318	2040	22	.	.	.
40318	2041	1	Coulommiers[55	Coulommiers[55	NFP
40318	2041	2	]	]	-RRB-
40318	2041	3	in	in	IN
40318	2041	4	this	this	DT
40318	2041	5	sense	sense	NN
40318	2041	6	is	be	VBZ
40318	2041	7	simply	simply	RB
40318	2041	8	a	a	DT
40318	2041	9	fresh	fresh	JJ
40318	2041	10	Camembert	Camembert	NNP
40318	2041	11	.	.	.
40318	2042	1	Such	such	PDT
40318	2042	2	a	a	DT
40318	2042	3	cheese	cheese	NN
40318	2042	4	,	,	,
40318	2042	5	when	when	WRB
40318	2042	6	ready	ready	JJ
40318	2042	7	for	for	IN
40318	2042	8	the	the	DT
40318	2042	9	salting	salt	VBG
40318	2042	10	process	process	NN
40318	2042	11	,	,	,
40318	2042	12	is	be	VBZ
40318	2042	13	a	a	DT
40318	2042	14	firm	firm	JJ
40318	2042	15	sour	sour	JJ
40318	2042	16	mass	mass	NN
40318	2042	17	,	,	,
40318	2042	18	close	close	JJ
40318	2042	19	textured	texture	VBN
40318	2042	20	,	,	,
40318	2042	21	almost	almost	RB
40318	2042	22	impervious	impervious	JJ
40318	2042	23	to	to	IN
40318	2042	24	air	air	NN
40318	2042	25	and	and	CC
40318	2042	26	but	but	CC
40318	2042	27	slowly	slowly	RB
40318	2042	28	permeable	permeable	JJ
40318	2042	29	to	to	IN
40318	2042	30	liquids	liquid	NNS
40318	2042	31	.	.	.
40318	2043	1	Spoilage	spoilage	NN
40318	2043	2	in	in	IN
40318	2043	3	such	such	PDT
40318	2043	4	a	a	DT
40318	2043	5	cheese	cheese	NN
40318	2043	6	begins	begin	VBZ
40318	2043	7	only	only	RB
40318	2043	8	on	on	IN
40318	2043	9	the	the	DT
40318	2043	10	outside	outside	NN
40318	2043	11	,	,	,
40318	2043	12	and	and	CC
40318	2043	13	not	not	RB
40318	2043	14	throughout	throughout	IN
40318	2043	15	the	the	DT
40318	2043	16	mass	mass	NN
40318	2043	17	as	as	IN
40318	2043	18	in	in	IN
40318	2043	19	cottage	cottage	NN
40318	2043	20	cheese	cheese	NN
40318	2043	21	or	or	CC
40318	2043	22	Neufchâtel	Neufchâtel	NNP
40318	2043	23	.	.	.
40318	2044	1	Successive	successive	JJ
40318	2044	2	portions	portion	NNS
40318	2044	3	of	of	IN
40318	2044	4	such	such	PDT
40318	2044	5	a	a	DT
40318	2044	6	cheese	cheese	NN
40318	2044	7	can	can	MD
40318	2044	8	be	be	VB
40318	2044	9	removed	remove	VBN
40318	2044	10	daily	daily	RB
40318	2044	11	over	over	IN
40318	2044	12	a	a	DT
40318	2044	13	considerable	considerable	JJ
40318	2044	14	period	period	NN
40318	2044	15	with	with	IN
40318	2044	16	no	no	DT
40318	2044	17	loss	loss	NN
40318	2044	18	of	of	IN
40318	2044	19	substance	substance	NN
40318	2044	20	aside	aside	RB
40318	2044	21	from	from	IN
40318	2044	22	slight	slight	JJ
40318	2044	23	scraping	scraping	NN
40318	2044	24	at	at	IN
40318	2044	25	times	time	NNS
40318	2044	26	and	and	CC
40318	2044	27	little	little	JJ
40318	2044	28	or	or	CC
40318	2044	29	no	no	DT
40318	2044	30	change	change	NN
40318	2044	31	in	in	IN
40318	2044	32	flavor	flavor	NN
40318	2044	33	.	.	.
40318	2045	1	This	this	DT
40318	2045	2	product	product	NN
40318	2045	3	has	have	VBZ
40318	2045	4	very	very	RB
40318	2045	5	tangible	tangible	JJ
40318	2045	6	merit	merit	NN
40318	2045	7	for	for	IN
40318	2045	8	manufacture	manufacture	NN
40318	2045	9	and	and	CC
40318	2045	10	use	use	NN
40318	2045	11	on	on	IN
40318	2045	12	the	the	DT
40318	2045	13	farm	farm	NN
40318	2045	14	in	in	IN
40318	2045	15	many	many	JJ
40318	2045	16	sections	section	NNS
40318	2045	17	of	of	IN
40318	2045	18	America	America	NNP
40318	2045	19	.	.	.
40318	2046	1	CHAPTER	CHAPTER	NNP
40318	2046	2	IX	IX	NNP
40318	2046	3	_	_	NNP
40318	2046	4	SOFT	SOFT	NNP
40318	2046	5	CHEESES	cheeses	NN
40318	2046	6	RIPENED	ripened	VBP
40318	2046	7	BY	by	IN
40318	2046	8	BACTERIA	BACTERIA	NNS
40318	2046	9	_	_	NNP
40318	2046	10	A	a	DT
40318	2046	11	bacterially	bacterially	RB
40318	2046	12	-	-	HYPH
40318	2046	13	ripened	ripen	VBN
40318	2046	14	series	series	NN
40318	2046	15	of	of	IN
40318	2046	16	cheeses	cheese	NNS
40318	2046	17	parallels	parallel	VBZ
40318	2046	18	the	the	DT
40318	2046	19	mold	mold	NN
40318	2046	20	-	-	HYPH
40318	2046	21	ripened	ripen	VBN
40318	2046	22	group	group	NN
40318	2046	23	as	as	IN
40318	2046	24	typified	typify	VBN
40318	2046	25	by	by	IN
40318	2046	26	Camembert	Camembert	NNP
40318	2046	27	.	.	.
40318	2047	1	Although	although	IN
40318	2047	2	the	the	DT
40318	2047	3	varieties	variety	NNS
40318	2047	4	overlap	overlap	VBP
40318	2047	5	,	,	,
40318	2047	6	these	these	DT
40318	2047	7	may	may	MD
40318	2047	8	be	be	VB
40318	2047	9	roughly	roughly	RB
40318	2047	10	grouped	group	VBN
40318	2047	11	as	as	IN
40318	2047	12	:	:	:
40318	2047	13	(	(	-LRB-
40318	2047	14	1	1	LS
40318	2047	15	)	)	-RRB-
40318	2047	16	those	those	DT
40318	2047	17	made	make	VBN
40318	2047	18	from	from	IN
40318	2047	19	friable	friable	JJ
40318	2047	20	or	or	CC
40318	2047	21	soft	soft	JJ
40318	2047	22	curd	curd	NN
40318	2047	23	;	;	:
40318	2047	24	(	(	-LRB-
40318	2047	25	2	2	LS
40318	2047	26	)	)	-RRB-
40318	2047	27	those	those	DT
40318	2047	28	made	make	VBN
40318	2047	29	from	from	IN
40318	2047	30	firm	firm	NN
40318	2047	31	or	or	CC
40318	2047	32	rubbery	rubbery	NN
40318	2047	33	curd	curd	NN
40318	2047	34	.	.	.
40318	2048	1	In	in	IN
40318	2048	2	the	the	DT
40318	2048	3	first	first	JJ
40318	2048	4	group	group	NN
40318	2048	5	,	,	,
40318	2048	6	the	the	DT
40318	2048	7	curd	curd	NN
40318	2048	8	is	be	VBZ
40318	2048	9	set	set	VBN
40318	2048	10	at	at	IN
40318	2048	11	86	86	CD
40318	2048	12	°	°	,
40318	2048	13	F.	F.	NNP
40318	2048	14	,	,	,
40318	2048	15	or	or	CC
40318	2048	16	below	below	RB
40318	2048	17	;	;	,
40318	2048	18	in	in	IN
40318	2048	19	the	the	DT
40318	2048	20	second	second	JJ
40318	2048	21	,	,	,
40318	2048	22	the	the	DT
40318	2048	23	rennet	rennet	NN
40318	2048	24	is	be	VBZ
40318	2048	25	added	add	VBN
40318	2048	26	at	at	IN
40318	2048	27	90	90	CD
40318	2048	28	°	°	,
40318	2048	29	F.	F.	NNP
40318	2048	30	or	or	CC
40318	2048	31	above	above	RB
40318	2048	32	.	.	.
40318	2049	1	In	in	IN
40318	2049	2	the	the	DT
40318	2049	3	first	first	JJ
40318	2049	4	,	,	,
40318	2049	5	the	the	DT
40318	2049	6	lower	low	JJR
40318	2049	7	temperature	temperature	NN
40318	2049	8	and	and	CC
40318	2049	9	long	long	JJ
40318	2049	10	curdling	curdling	NN
40318	2049	11	time	time	NN
40318	2049	12	with	with	IN
40318	2049	13	ripened	ripen	VBN
40318	2049	14	milk	milk	NN
40318	2049	15	gives	give	VBZ
40318	2049	16	a	a	DT
40318	2049	17	soft	soft	JJ
40318	2049	18	friable	friable	NN
40318	2049	19	curd	curd	NN
40318	2049	20	which	which	WDT
40318	2049	21	may	may	MD
40318	2049	22	be	be	VB
40318	2049	23	toughened	toughen	VBN
40318	2049	24	somewhat	somewhat	RB
40318	2049	25	by	by	IN
40318	2049	26	cutting	cut	VBG
40318	2049	27	and	and	CC
40318	2049	28	stirring	stir	VBG
40318	2049	29	in	in	IN
40318	2049	30	the	the	DT
40318	2049	31	whey	whey	NN
40318	2049	32	.	.	.
40318	2050	1	This	this	DT
40318	2050	2	section	section	NN
40318	2050	3	is	be	VBZ
40318	2050	4	typified	typify	VBN
40318	2050	5	by	by	IN
40318	2050	6	d'Isigny	d'Isigny	NNP
40318	2050	7	,	,	,
40318	2050	8	American	American	NNP
40318	2050	9	Brie	Brie	NNP
40318	2050	10	,	,	,
40318	2050	11	Liederkranz	Liederkranz	NNP
40318	2050	12	.	.	.
40318	2051	1	In	in	IN
40318	2051	2	the	the	DT
40318	2051	3	second	second	JJ
40318	2051	4	,	,	,
40318	2051	5	curdling	curdling	NN
40318	2051	6	of	of	IN
40318	2051	7	unripened	unripened	JJ
40318	2051	8	milk	milk	NN
40318	2051	9	at	at	IN
40318	2051	10	temperatures	temperature	NNS
40318	2051	11	of	of	IN
40318	2051	12	90	90	CD
40318	2051	13	°	°	,
40318	2051	14	F.	F.	NNP
40318	2051	15	or	or	CC
40318	2051	16	above	above	RB
40318	2051	17	insures	insure	VBZ
40318	2051	18	a	a	DT
40318	2051	19	smooth	smooth	JJ
40318	2051	20	elastic	elastic	JJ
40318	2051	21	curd	curd	NN
40318	2051	22	which	which	WDT
40318	2051	23	fuses	fuse	VBZ
40318	2051	24	more	more	RBR
40318	2051	25	or	or	CC
40318	2051	26	less	less	RBR
40318	2051	27	completely	completely	RB
40318	2051	28	into	into	IN
40318	2051	29	the	the	DT
40318	2051	30	firm	firm	JJ
40318	2051	31	rubbery	rubbery	NN
40318	2051	32	mass	mass	NN
40318	2051	33	typified	typify	VBN
40318	2051	34	by	by	IN
40318	2051	35	freshly	freshly	RB
40318	2051	36	made	make	VBN
40318	2051	37	Limburger	Limburger	NNP
40318	2051	38	.	.	.
40318	2052	1	+155	+155	NNP
40318	2052	2	.	.	.
40318	2053	1	The	the	DT
40318	2053	2	Isigny	Isigny	NNP
40318	2053	3	group.+--A	group.+--A	NNP
40318	2053	4	series	series	NN
40318	2053	5	of	of	IN
40318	2053	6	names	name	NNS
40318	2053	7	,	,	,
40318	2053	8	d'Isigny	d'Isigny	NNP
40318	2053	9	,	,	,
40318	2053	10	Brie	Brie	NNP
40318	2053	11	,	,	,
40318	2053	12	Brie	Brie	NNP
40318	2053	13	d'Isigny	d'Isigny	NNP
40318	2053	14	,	,	,
40318	2053	15	combined	combine	VBN
40318	2053	16	with	with	IN
40318	2053	17	trade	trade	NN
40318	2053	18	names	name	NNS
40318	2053	19	,	,	,
40318	2053	20	are	be	VBP
40318	2053	21	used	use	VBN
40318	2053	22	for	for	IN
40318	2053	23	a	a	DT
40318	2053	24	domestic	domestic	JJ
40318	2053	25	cheese	cheese	NN
40318	2053	26	,	,	,
40318	2053	27	made	make	VBN
40318	2053	28	in	in	IN
40318	2053	29	a	a	DT
40318	2053	30	small	small	JJ
40318	2053	31	number	number	NN
40318	2053	32	of	of	IN
40318	2053	33	factories	factory	NNS
40318	2053	34	distributed	distribute	VBN
40318	2053	35	over	over	IN
40318	2053	36	New	New	NNP
40318	2053	37	York	York	NNP
40318	2053	38	,	,	,
40318	2053	39	Pennsylvania	Pennsylvania	NNP
40318	2053	40	,	,	,
40318	2053	41	Michigan	Michigan	NNP
40318	2053	42	,	,	,
40318	2053	43	Illinois	Illinois	NNP
40318	2053	44	,	,	,
40318	2053	45	Wisconsin	Wisconsin	NNP
40318	2053	46	,	,	,
40318	2053	47	Iowa	Iowa	NNP
40318	2053	48	and	and	CC
40318	2053	49	California	California	NNP
40318	2053	50	.	.	.
40318	2054	1	The	the	DT
40318	2054	2	cheeses	cheese	NNS
40318	2054	3	sold	sell	VBN
40318	2054	4	under	under	IN
40318	2054	5	the	the	DT
40318	2054	6	separate	separate	JJ
40318	2054	7	varietal	varietal	NN
40318	2054	8	names	name	NNS
40318	2054	9	differ	differ	VBP
40318	2054	10	only	only	RB
40318	2054	11	in	in	IN
40318	2054	12	diameter	diameter	NN
40318	2054	13	;	;	:
40318	2054	14	their	-PRON-	PRP$
40318	2054	15	thickness	thickness	NN
40318	2054	16	is	be	VBZ
40318	2054	17	fairly	fairly	RB
40318	2054	18	uniform	uniform	JJ
40318	2054	19	;	;	:
40318	2054	20	the	the	DT
40318	2054	21	process	process	NN
40318	2054	22	of	of	IN
40318	2054	23	manufacture	manufacture	NN
40318	2054	24	and	and	CC
40318	2054	25	ripening	ripen	VBG
40318	2054	26	with	with	IN
40318	2054	27	resultant	resultant	JJ
40318	2054	28	textures	texture	NNS
40318	2054	29	and	and	CC
40318	2054	30	flavors	flavor	NNS
40318	2054	31	furnishes	furnishe	NNS
40318	2054	32	no	no	DT
40318	2054	33	fundamental	fundamental	JJ
40318	2054	34	varietal	varietal	JJ
40318	2054	35	characters	character	NNS
40318	2054	36	,	,	,
40318	2054	37	although	although	IN
40318	2054	38	the	the	DT
40318	2054	39	products	product	NNS
40318	2054	40	of	of	IN
40318	2054	41	the	the	DT
40318	2054	42	several	several	JJ
40318	2054	43	factories	factory	NNS
40318	2054	44	show	show	VBP
40318	2054	45	noticeable	noticeable	JJ
40318	2054	46	differences	difference	NNS
40318	2054	47	in	in	IN
40318	2054	48	market	market	NN
40318	2054	49	quality	quality	NN
40318	2054	50	.	.	.
40318	2055	1	D'Isigny	D'Isigny	NNP
40318	2055	2	,	,	,
40318	2055	3	while	while	IN
40318	2055	4	the	the	DT
40318	2055	5	name	name	NN
40318	2055	6	of	of	IN
40318	2055	7	a	a	DT
40318	2055	8	French	french	JJ
40318	2055	9	town	town	NN
40318	2055	10	famous	famous	JJ
40318	2055	11	for	for	IN
40318	2055	12	butter	butter	NN
40318	2055	13	production	production	NN
40318	2055	14	,	,	,
40318	2055	15	is	be	VBZ
40318	2055	16	not	not	RB
40318	2055	17	used	use	VBN
40318	2055	18	to	to	TO
40318	2055	19	designate	designate	VB
40318	2055	20	a	a	DT
40318	2055	21	cheese	cheese	NN
40318	2055	22	in	in	IN
40318	2055	23	France	France	NNP
40318	2055	24	.	.	.
40318	2056	1	It	-PRON-	PRP
40318	2056	2	may	may	MD
40318	2056	3	,	,	,
40318	2056	4	therefore	therefore	RB
40318	2056	5	,	,	,
40318	2056	6	be	be	VB
40318	2056	7	accepted	accept	VBN
40318	2056	8	as	as	IN
40318	2056	9	a	a	DT
40318	2056	10	French	french	JJ
40318	2056	11	name	name	NN
40318	2056	12	arbitrarily	arbitrarily	RB
40318	2056	13	applied	apply	VBD
40318	2056	14	to	to	IN
40318	2056	15	a	a	DT
40318	2056	16	domestic	domestic	JJ
40318	2056	17	product	product	NN
40318	2056	18	.	.	.
40318	2057	1	Brie	Brie	NNP
40318	2057	2	as	as	IN
40318	2057	3	used	use	VBN
40318	2057	4	in	in	IN
40318	2057	5	France	France	NNP
40318	2057	6	is	be	VBZ
40318	2057	7	a	a	DT
40318	2057	8	markedly	markedly	RB
40318	2057	9	different	different	JJ
40318	2057	10	cheese	cheese	NN
40318	2057	11	(	(	-LRB-
40318	2057	12	p.	p.	NN
40318	2057	13	131	131	CD
40318	2057	14	)	)	-RRB-
40318	2057	15	,	,	,
40318	2057	16	and	and	CC
40318	2057	17	the	the	DT
40318	2057	18	name	name	NN
40318	2057	19	should	should	MD
40318	2057	20	be	be	VB
40318	2057	21	dropped	drop	VBN
40318	2057	22	from	from	IN
40318	2057	23	this	this	DT
40318	2057	24	form	form	NN
40318	2057	25	as	as	IN
40318	2057	26	made	make	VBN
40318	2057	27	in	in	IN
40318	2057	28	America	America	NNP
40318	2057	29	.	.	.
40318	2058	1	As	as	IN
40318	2058	2	used	use	VBN
40318	2058	3	for	for	IN
40318	2058	4	a	a	DT
40318	2058	5	member	member	NN
40318	2058	6	of	of	IN
40318	2058	7	this	this	DT
40318	2058	8	series	series	NN
40318	2058	9	made	make	VBN
40318	2058	10	in	in	IN
40318	2058	11	America	America	NNP
40318	2058	12	,	,	,
40318	2058	13	it	-PRON-	PRP
40318	2058	14	merely	merely	RB
40318	2058	15	means	mean	VBZ
40318	2058	16	cheese	cheese	NN
40318	2058	17	7	7	CD
40318	2058	18	to	to	TO
40318	2058	19	15	15	CD
40318	2058	20	inches	inch	NNS
40318	2058	21	in	in	IN
40318	2058	22	diameter	diameter	NN
40318	2058	23	.	.	.
40318	2059	1	The	the	DT
40318	2059	2	cheese	cheese	NN
40318	2059	3	partakes	partake	NNS
40318	2059	4	of	of	IN
40318	2059	5	the	the	DT
40318	2059	6	characters	character	NNS
40318	2059	7	of	of	IN
40318	2059	8	French	french	JJ
40318	2059	9	Livarot	Livarot	NNP
40318	2059	10	,	,	,
40318	2059	11	and	and	CC
40318	2059	12	of	of	IN
40318	2059	13	Pont	Pont	NNP
40318	2059	14	l'Eveque	l'Eveque	NNP
40318	2059	15	without	without	IN
40318	2059	16	exactly	exactly	RB
40318	2059	17	reproducing	reproduce	VBG
40318	2059	18	either	either	DT
40318	2059	19	form	form	NN
40318	2059	20	.	.	.
40318	2060	1	The	the	DT
40318	2060	2	milk	milk	NN
40318	2060	3	varies	vary	VBZ
40318	2060	4	from	from	IN
40318	2060	5	separator	separator	NN
40318	2060	6	skim	skim	NN
40318	2060	7	to	to	IN
40318	2060	8	whole	whole	JJ
40318	2060	9	milk	milk	NN
40318	2060	10	,	,	,
40318	2060	11	with	with	IN
40318	2060	12	resultant	resultant	JJ
40318	2060	13	differences	difference	NNS
40318	2060	14	in	in	IN
40318	2060	15	quality	quality	NN
40318	2060	16	.	.	.
40318	2061	1	Freedom	freedom	NN
40318	2061	2	from	from	IN
40318	2061	3	gas	gas	NN
40318	2061	4	is	be	VBZ
40318	2061	5	essential	essential	JJ
40318	2061	6	to	to	IN
40318	2061	7	the	the	DT
40318	2061	8	best	good	JJS
40318	2061	9	results	result	NNS
40318	2061	10	.	.	.
40318	2062	1	The	the	DT
40318	2062	2	milk	milk	NN
40318	2062	3	is	be	VBZ
40318	2062	4	curdled	curdle	VBN
40318	2062	5	at	at	IN
40318	2062	6	85	85	CD
40318	2062	7	°	°	NNS
40318	2062	8	to	to	IN
40318	2062	9	86	86	CD
40318	2062	10	°	°	,
40318	2062	11	F.	F.	NNP
40318	2062	12	with	with	IN
40318	2062	13	sufficient	sufficient	JJ
40318	2062	14	rennet	rennet	NN
40318	2062	15	to	to	TO
40318	2062	16	produce	produce	VB
40318	2062	17	a	a	DT
40318	2062	18	very	very	RB
40318	2062	19	firm	firm	JJ
40318	2062	20	curd	curd	NN
40318	2062	21	within	within	IN
40318	2062	22	a	a	DT
40318	2062	23	period	period	NN
40318	2062	24	of	of	IN
40318	2062	25	one	one	CD
40318	2062	26	and	and	CC
40318	2062	27	one	one	CD
40318	2062	28	-	-	HYPH
40318	2062	29	half	half	NN
40318	2062	30	hours	hour	NNS
40318	2062	31	.	.	.
40318	2063	1	Curd	Curd	NNP
40318	2063	2	is	be	VBZ
40318	2063	3	then	then	RB
40318	2063	4	cut	cut	VBN
40318	2063	5	in	in	IN
40318	2063	6	two	two	CD
40318	2063	7	directions	direction	NNS
40318	2063	8	,	,	,
40318	2063	9	allowed	allow	VBN
40318	2063	10	to	to	TO
40318	2063	11	stand	stand	VB
40318	2063	12	a	a	DT
40318	2063	13	few	few	JJ
40318	2063	14	minutes	minute	NNS
40318	2063	15	or	or	CC
40318	2063	16	gently	gently	RB
40318	2063	17	agitated	agitate	VBN
40318	2063	18	to	to	TO
40318	2063	19	produce	produce	VB
40318	2063	20	a	a	DT
40318	2063	21	very	very	RB
40318	2063	22	slight	slight	JJ
40318	2063	23	toughness	toughness	NN
40318	2063	24	or	or	CC
40318	2063	25	"	"	``
40318	2063	26	worked	work	VBD
40318	2063	27	"	"	''
40318	2063	28	condition	condition	NN
40318	2063	29	,	,	,
40318	2063	30	then	then	RB
40318	2063	31	scooped	scoop	VBD
40318	2063	32	into	into	IN
40318	2063	33	hoops	hoop	NNS
40318	2063	34	4½	4½	NNP
40318	2063	35	to	to	IN
40318	2063	36	5	5	CD
40318	2063	37	inches	inch	NNS
40318	2063	38	in	in	IN
40318	2063	39	height	height	NN
40318	2063	40	and	and	CC
40318	2063	41	varying	vary	VBG
40318	2063	42	in	in	IN
40318	2063	43	diameter	diameter	NN
40318	2063	44	from	from	IN
40318	2063	45	2½	2½	CD
40318	2063	46	to	to	IN
40318	2063	47	15	15	CD
40318	2063	48	inches	inch	NNS
40318	2063	49	according	accord	VBG
40318	2063	50	to	to	IN
40318	2063	51	the	the	DT
40318	2063	52	size	size	NN
40318	2063	53	selected	select	VBN
40318	2063	54	for	for	IN
40318	2063	55	manufacture	manufacture	NN
40318	2063	56	.	.	.
40318	2064	1	To	to	TO
40318	2064	2	aid	aid	VB
40318	2064	3	in	in	IN
40318	2064	4	the	the	DT
40318	2064	5	escape	escape	NN
40318	2064	6	of	of	IN
40318	2064	7	whey	whey	NN
40318	2064	8	,	,	,
40318	2064	9	three	three	CD
40318	2064	10	rows	row	NNS
40318	2064	11	of	of	IN
40318	2064	12	holes	hole	NNS
40318	2064	13	1/12	1/12	CD
40318	2064	14	inch	inch	NN
40318	2064	15	in	in	IN
40318	2064	16	diameter	diameter	NN
40318	2064	17	and	and	CC
40318	2064	18	2	2	CD
40318	2064	19	inches	inch	NNS
40318	2064	20	apart	apart	RB
40318	2064	21	in	in	IN
40318	2064	22	the	the	DT
40318	2064	23	row	row	NN
40318	2064	24	are	be	VBP
40318	2064	25	made	make	VBN
40318	2064	26	in	in	IN
40318	2064	27	each	each	DT
40318	2064	28	hoop	hoop	NN
40318	2064	29	.	.	.
40318	2065	1	The	the	DT
40318	2065	2	hoops	hoop	NNS
40318	2065	3	are	be	VBP
40318	2065	4	arranged	arrange	VBN
40318	2065	5	upon	upon	IN
40318	2065	6	draining	drain	VBG
40318	2065	7	tables	table	NNS
40318	2065	8	with	with	IN
40318	2065	9	more	more	JJR
40318	2065	10	or	or	CC
40318	2065	11	less	less	RBR
40318	2065	12	corrugated	corrugate	VBN
40318	2065	13	surface	surface	NN
40318	2065	14	,	,	,
40318	2065	15	which	which	WDT
40318	2065	16	for	for	IN
40318	2065	17	best	good	JJS
40318	2065	18	drainage	drainage	NN
40318	2065	19	should	should	MD
40318	2065	20	be	be	VB
40318	2065	21	covered	cover	VBN
40318	2065	22	with	with	IN
40318	2065	23	matting	matting	NN
40318	2065	24	.	.	.
40318	2066	1	The	the	DT
40318	2066	2	cheeses	cheese	NNS
40318	2066	3	are	be	VBP
40318	2066	4	allowed	allow	VBN
40318	2066	5	to	to	TO
40318	2066	6	drain	drain	VB
40318	2066	7	without	without	IN
40318	2066	8	pressure	pressure	NN
40318	2066	9	.	.	.
40318	2067	1	They	-PRON-	PRP
40318	2067	2	are	be	VBP
40318	2067	3	commonly	commonly	RB
40318	2067	4	turned	turn	VBN
40318	2067	5	the	the	DT
40318	2067	6	second	second	JJ
40318	2067	7	morning	morning	NN
40318	2067	8	,	,	,
40318	2067	9	although	although	IN
40318	2067	10	they	-PRON-	PRP
40318	2067	11	are	be	VBP
40318	2067	12	sometimes	sometimes	RB
40318	2067	13	solid	solid	JJ
40318	2067	14	enough	enough	RB
40318	2067	15	to	to	TO
40318	2067	16	turn	turn	VB
40318	2067	17	within	within	IN
40318	2067	18	the	the	DT
40318	2067	19	first	first	JJ
40318	2067	20	day	day	NN
40318	2067	21	.	.	.
40318	2068	1	When	when	WRB
40318	2068	2	fully	fully	RB
40318	2068	3	drained	drain	VBN
40318	2068	4	,	,	,
40318	2068	5	the	the	DT
40318	2068	6	cheeses	cheese	NNS
40318	2068	7	are	be	VBP
40318	2068	8	salted	salt	VBN
40318	2068	9	by	by	IN
40318	2068	10	rubbing	rub	VBG
40318	2068	11	coarse	coarse	JJ
40318	2068	12	salt	salt	NN
40318	2068	13	on	on	IN
40318	2068	14	the	the	DT
40318	2068	15	surface	surface	NN
40318	2068	16	,	,	,
40318	2068	17	after	after	IN
40318	2068	18	which	which	WDT
40318	2068	19	they	-PRON-	PRP
40318	2068	20	stand	stand	VBP
40318	2068	21	an	an	DT
40318	2068	22	extra	extra	JJ
40318	2068	23	day	day	NN
40318	2068	24	.	.	.
40318	2069	1	They	-PRON-	PRP
40318	2069	2	are	be	VBP
40318	2069	3	then	then	RB
40318	2069	4	arranged	arrange	VBN
40318	2069	5	upon	upon	IN
40318	2069	6	shelves	shelf	NNS
40318	2069	7	in	in	IN
40318	2069	8	a	a	DT
40318	2069	9	ripening	ripening	JJ
40318	2069	10	room	room	NN
40318	2069	11	held	hold	VBN
40318	2069	12	between	between	IN
40318	2069	13	50	50	CD
40318	2069	14	°	°	NNS
40318	2069	15	and	and	CC
40318	2069	16	60	60	CD
40318	2069	17	°	°	,
40318	2069	18	F.	F.	NNP
40318	2069	19	with	with	IN
40318	2069	20	humidity	humidity	NN
40318	2069	21	so	so	RB
40318	2069	22	high	high	JJ
40318	2069	23	that	that	IN
40318	2069	24	evaporation	evaporation	NN
40318	2069	25	is	be	VBZ
40318	2069	26	kept	keep	VBN
40318	2069	27	at	at	IN
40318	2069	28	a	a	DT
40318	2069	29	minimum	minimum	NN
40318	2069	30	.	.	.
40318	2070	1	In	in	IN
40318	2070	2	this	this	DT
40318	2070	3	room	room	NN
40318	2070	4	,	,	,
40318	2070	5	a	a	DT
40318	2070	6	surface	surface	NN
40318	2070	7	slime	slime	NN
40318	2070	8	develops	develop	VBZ
40318	2070	9	quickly	quickly	RB
40318	2070	10	.	.	.
40318	2071	1	This	this	DT
40318	2071	2	consists	consist	VBZ
40318	2071	3	of	of	IN
40318	2071	4	bacteria	bacteria	NNS
40318	2071	5	of	of	IN
40318	2071	6	several	several	JJ
40318	2071	7	forms	form	NNS
40318	2071	8	,	,	,
40318	2071	9	yeasts	yeast	NNS
40318	2071	10	,	,	,
40318	2071	11	_	_	NNP
40318	2071	12	Oidium	Oidium	NNP
40318	2071	13	lactis	lactis	JJ
40318	2071	14	_	_	NNP
40318	2071	15	and	and	CC
40318	2071	16	accidental	accidental	JJ
40318	2071	17	species	specie	NNS
40318	2071	18	of	of	IN
40318	2071	19	other	other	JJ
40318	2071	20	molds	mold	NNS
40318	2071	21	.	.	.
40318	2072	1	During	during	IN
40318	2072	2	this	this	DT
40318	2072	3	ripening	ripening	JJ
40318	2072	4	,	,	,
40318	2072	5	the	the	DT
40318	2072	6	cheeses	cheese	NNS
40318	2072	7	are	be	VBP
40318	2072	8	turned	turn	VBN
40318	2072	9	,	,	,
40318	2072	10	rubbed	rub	VBN
40318	2072	11	with	with	IN
40318	2072	12	the	the	DT
40318	2072	13	hands	hand	NNS
40318	2072	14	,	,	,
40318	2072	15	washed	wash	VBN
40318	2072	16	with	with	IN
40318	2072	17	salt	salt	NN
40318	2072	18	water	water	NN
40318	2072	19	and	and	CC
40318	2072	20	scraped	scrape	VBD
40318	2072	21	if	if	IN
40318	2072	22	infected	infect	VBN
40318	2072	23	with	with	IN
40318	2072	24	molds	mold	NNS
40318	2072	25	which	which	WDT
40318	2072	26	produce	produce	VBP
40318	2072	27	colored	colored	JJ
40318	2072	28	colonies	colony	NNS
40318	2072	29	.	.	.
40318	2073	1	In	in	IN
40318	2073	2	the	the	DT
40318	2073	3	course	course	NN
40318	2073	4	of	of	IN
40318	2073	5	ripening	ripen	VBG
40318	2073	6	,	,	,
40318	2073	7	the	the	DT
40318	2073	8	slimy	slimy	JJ
40318	2073	9	surface	surface	NN
40318	2073	10	layer	layer	NN
40318	2073	11	acquires	acquire	VBZ
40318	2073	12	a	a	DT
40318	2073	13	yellowish	yellowish	JJ
40318	2073	14	orange	orange	NN
40318	2073	15	color	color	NN
40318	2073	16	with	with	IN
40318	2073	17	the	the	DT
40318	2073	18	strong	strong	JJ
40318	2073	19	odor	odor	NN
40318	2073	20	and	and	CC
40318	2073	21	taste	taste	NN
40318	2073	22	characteristic	characteristic	NN
40318	2073	23	of	of	IN
40318	2073	24	the	the	DT
40318	2073	25	series	series	NN
40318	2073	26	.	.	.
40318	2074	1	Brands	brand	NNS
40318	2074	2	of	of	IN
40318	2074	3	d'Isigny	d'Isigny	NNP
40318	2074	4	are	be	VBP
40318	2074	5	made	make	VBN
40318	2074	6	from	from	IN
40318	2074	7	every	every	DT
40318	2074	8	grade	grade	NN
40318	2074	9	between	between	IN
40318	2074	10	separator	separator	NN
40318	2074	11	skim	skim	NNP
40318	2074	12	and	and	CC
40318	2074	13	whole	whole	JJ
40318	2074	14	milk	milk	NN
40318	2074	15	.	.	.
40318	2075	1	They	-PRON-	PRP
40318	2075	2	reach	reach	VBP
40318	2075	3	the	the	DT
40318	2075	4	market	market	NN
40318	2075	5	in	in	IN
40318	2075	6	condition	condition	NN
40318	2075	7	all	all	PDT
40318	2075	8	the	the	DT
40318	2075	9	way	way	NN
40318	2075	10	from	from	IN
40318	2075	11	"	"	``
40318	2075	12	Kosher	Kosher	NNP
40318	2075	13	"	"	''
40318	2075	14	forms[56	forms[56	NN
40318	2075	15	]	]	-RRB-
40318	2075	16	which	which	WDT
40318	2075	17	are	be	VBP
40318	2075	18	eaten	eat	VBN
40318	2075	19	entirely	entirely	RB
40318	2075	20	unripe	unripe	JJ
40318	2075	21	,	,	,
40318	2075	22	to	to	IN
40318	2075	23	brands	brand	NNS
40318	2075	24	which	which	WDT
40318	2075	25	approximate	approximate	VBP
40318	2075	26	the	the	DT
40318	2075	27	qualities	quality	NNS
40318	2075	28	of	of	IN
40318	2075	29	Limburger	Limburger	NNP
40318	2075	30	and	and	CC
40318	2075	31	others	other	NNS
40318	2075	32	which	which	WDT
40318	2075	33	approach	approach	VBP
40318	2075	34	Port	Port	NNP
40318	2075	35	du	du	NNP
40318	2075	36	Salut	Salut	NNP
40318	2075	37	.	.	.
40318	2076	1	The	the	DT
40318	2076	2	biology	biology	NN
40318	2076	3	and	and	CC
40318	2076	4	chemistry	chemistry	NN
40318	2076	5	of	of	IN
40318	2076	6	the	the	DT
40318	2076	7	ripening	ripening	NN
40318	2076	8	of	of	IN
40318	2076	9	this	this	DT
40318	2076	10	type	type	NN
40318	2076	11	of	of	IN
40318	2076	12	cheese	cheese	NN
40318	2076	13	have	have	VBP
40318	2076	14	not	not	RB
40318	2076	15	been	be	VBN
40318	2076	16	completely	completely	RB
40318	2076	17	followed	follow	VBN
40318	2076	18	.	.	.
40318	2077	1	An	an	DT
40318	2077	2	initial	initial	JJ
40318	2077	3	souring	souring	NN
40318	2077	4	process	process	NN
40318	2077	5	always	always	RB
40318	2077	6	takes	take	VBZ
40318	2077	7	place	place	NN
40318	2077	8	quickly	quickly	RB
40318	2077	9	.	.	.
40318	2078	1	_	_	NNP
40318	2078	2	Oidium	Oidium	NNP
40318	2078	3	lactis	lactis	JJ
40318	2078	4	_	_	NNP
40318	2078	5	is	be	VBZ
40318	2078	6	always	always	RB
40318	2078	7	present	present	JJ
40318	2078	8	in	in	IN
40318	2078	9	some	some	DT
40318	2078	10	degree	degree	NN
40318	2078	11	on	on	IN
40318	2078	12	the	the	DT
40318	2078	13	surface	surface	NN
40318	2078	14	,	,	,
40318	2078	15	but	but	CC
40318	2078	16	the	the	DT
40318	2078	17	organisms	organism	NNS
40318	2078	18	in	in	IN
40318	2078	19	the	the	DT
40318	2078	20	yellowish	yellowish	NNP
40318	2078	21	to	to	TO
40318	2078	22	orange	orange	VB
40318	2078	23	slime	slime	NN
40318	2078	24	on	on	IN
40318	2078	25	the	the	DT
40318	2078	26	surface	surface	NN
40318	2078	27	of	of	IN
40318	2078	28	the	the	DT
40318	2078	29	cheese	cheese	NN
40318	2078	30	appear	appear	VBP
40318	2078	31	to	to	TO
40318	2078	32	produce	produce	VB
40318	2078	33	the	the	DT
40318	2078	34	characteristic	characteristic	JJ
40318	2078	35	odor	odor	NN
40318	2078	36	and	and	CC
40318	2078	37	taste	taste	NN
40318	2078	38	.	.	.
40318	2079	1	These	these	DT
40318	2079	2	appear	appear	VBP
40318	2079	3	to	to	TO
40318	2079	4	be	be	VB
40318	2079	5	due	due	IN
40318	2079	6	to	to	IN
40318	2079	7	the	the	DT
40318	2079	8	development	development	NN
40318	2079	9	of	of	IN
40318	2079	10	volatile	volatile	JJ
40318	2079	11	fatty	fatty	NN
40318	2079	12	acids	acid	NNS
40318	2079	13	,	,	,
40318	2079	14	such	such	JJ
40318	2079	15	as	as	IN
40318	2079	16	valerianic	valerianic	JJ
40318	2079	17	and	and	CC
40318	2079	18	caproic	caproic	NNP
40318	2079	19	,	,	,
40318	2079	20	which	which	WDT
40318	2079	21	diffuse	diffuse	VBP
40318	2079	22	throughout	throughout	IN
40318	2079	23	the	the	DT
40318	2079	24	cheese	cheese	NN
40318	2079	25	,	,	,
40318	2079	26	even	even	RB
40318	2079	27	penetrating	penetrate	VBG
40318	2079	28	the	the	DT
40318	2079	29	unripened	unripened	JJ
40318	2079	30	sour	sour	JJ
40318	2079	31	portions	portion	NNS
40318	2079	32	.	.	.
40318	2080	1	The	the	DT
40318	2080	2	same	same	JJ
40318	2080	3	odor	odor	NN
40318	2080	4	and	and	CC
40318	2080	5	taste	taste	NN
40318	2080	6	in	in	IN
40318	2080	7	varying	varying	NN
40318	2080	8	intensity	intensity	NN
40318	2080	9	are	be	VBP
40318	2080	10	present	present	JJ
40318	2080	11	in	in	IN
40318	2080	12	Limburger	Limburger	NNP
40318	2080	13	,	,	,
40318	2080	14	Brick	Brick	NNP
40318	2080	15	,	,	,
40318	2080	16	and	and	CC
40318	2080	17	a	a	DT
40318	2080	18	long	long	JJ
40318	2080	19	series	series	NN
40318	2080	20	of	of	IN
40318	2080	21	German	german	JJ
40318	2080	22	varieties	variety	NNS
40318	2080	23	not	not	RB
40318	2080	24	handled	handle	VBN
40318	2080	25	in	in	IN
40318	2080	26	America	America	NNP
40318	2080	27	.	.	.
40318	2081	1	High	high	RB
40318	2081	2	-	-	HYPH
40318	2081	3	flavored	flavor	VBN
40318	2081	4	cheeses	cheese	NNS
40318	2081	5	such	such	JJ
40318	2081	6	as	as	IN
40318	2081	7	these	these	DT
40318	2081	8	,	,	,
40318	2081	9	form	form	VBP
40318	2081	10	an	an	DT
40318	2081	11	acceptable	acceptable	JJ
40318	2081	12	part	part	NN
40318	2081	13	of	of	IN
40318	2081	14	the	the	DT
40318	2081	15	meal	meal	NN
40318	2081	16	in	in	IN
40318	2081	17	cases	case	NNS
40318	2081	18	in	in	IN
40318	2081	19	which	which	WDT
40318	2081	20	the	the	DT
40318	2081	21	intensity	intensity	NN
40318	2081	22	of	of	IN
40318	2081	23	other	other	JJ
40318	2081	24	flavors	flavor	NNS
40318	2081	25	is	be	VBZ
40318	2081	26	such	such	JJ
40318	2081	27	as	as	IN
40318	2081	28	to	to	TO
40318	2081	29	mask	mask	VB
40318	2081	30	entirely	entirely	RB
40318	2081	31	the	the	DT
40318	2081	32	milder	milder	NN
40318	2081	33	flavors	flavor	NNS
40318	2081	34	of	of	IN
40318	2081	35	Camembert	Camembert	NNP
40318	2081	36	or	or	CC
40318	2081	37	cream	cream	NN
40318	2081	38	cheese	cheese	NN
40318	2081	39	.	.	.
40318	2082	1	In	in	IN
40318	2082	2	composition	composition	NN
40318	2082	3	,	,	,
40318	2082	4	a	a	DT
40318	2082	5	characteristic	characteristic	JJ
40318	2082	6	whole	whole	JJ
40318	2082	7	-	-	HYPH
40318	2082	8	milk	milk	NN
40318	2082	9	brand	brand	NN
40318	2082	10	of	of	IN
40318	2082	11	this	this	DT
40318	2082	12	group	group	NN
40318	2082	13	showed	show	VBD
40318	2082	14	the	the	DT
40318	2082	15	following	follow	VBG
40318	2082	16	analysis:[57	analysis:[57	NNP
40318	2082	17	]	]	-RRB-
40318	2082	18	water	water	NN
40318	2082	19	,	,	,
40318	2082	20	45.5	45.5	CD
40318	2082	21	per	per	IN
40318	2082	22	cent	cent	NN
40318	2082	23	;	;	:
40318	2082	24	fat	fat	NN
40318	2082	25	,	,	,
40318	2082	26	25.28	25.28	CD
40318	2082	27	per	per	IN
40318	2082	28	cent	cent	NN
40318	2082	29	;	;	:
40318	2082	30	protein	protein	NN
40318	2082	31	,	,	,
40318	2082	32	18.22	18.22	CD
40318	2082	33	per	per	IN
40318	2082	34	cent	cent	NN
40318	2082	35	.	.	.
40318	2083	1	+156	+156	NNP
40318	2083	2	.	.	.
40318	2084	1	Raffiné.+[58]--This	raffiné.+[58]--this	DT
40318	2084	2	cheese	cheese	NN
40318	2084	3	is	be	VBZ
40318	2084	4	made	make	VBN
40318	2084	5	in	in	IN
40318	2084	6	the	the	DT
40318	2084	7	French	french	JJ
40318	2084	8	settlement	settlement	NN
40318	2084	9	of	of	IN
40318	2084	10	the	the	DT
40318	2084	11	Isle	Isle	NNP
40318	2084	12	of	of	IN
40318	2084	13	Orleans	Orleans	NNP
40318	2084	14	in	in	IN
40318	2084	15	the	the	DT
40318	2084	16	St.	St.	NNP
40318	2084	17	Lawrence	Lawrence	NNP
40318	2084	18	River	River	NNP
40318	2084	19	.	.	.
40318	2085	1	The	the	DT
40318	2085	2	practice	practice	NN
40318	2085	3	seems	seem	VBZ
40318	2085	4	to	to	TO
40318	2085	5	have	have	VB
40318	2085	6	been	be	VBN
40318	2085	7	brought	bring	VBN
40318	2085	8	from	from	IN
40318	2085	9	France	France	NNP
40318	2085	10	and	and	CC
40318	2085	11	represents	represent	VBZ
40318	2085	12	an	an	DT
40318	2085	13	intermediate	intermediate	JJ
40318	2085	14	product	product	NN
40318	2085	15	between	between	IN
40318	2085	16	Camembert	Camembert	NNP
40318	2085	17	and	and	CC
40318	2085	18	perhaps	perhaps	RB
40318	2085	19	Livarot	Livarot	NNP
40318	2085	20	,	,	,
40318	2085	21	a	a	DT
40318	2085	22	cheese	cheese	NN
40318	2085	23	on	on	IN
40318	2085	24	the	the	DT
40318	2085	25	borderline	borderline	NN
40318	2085	26	between	between	IN
40318	2085	27	Camembert	Camembert	NNP
40318	2085	28	and	and	CC
40318	2085	29	Isigny	Isigny	NNP
40318	2085	30	as	as	IN
40318	2085	31	made	make	VBN
40318	2085	32	in	in	IN
40318	2085	33	America	America	NNP
40318	2085	34	.	.	.
40318	2086	1	The	the	DT
40318	2086	2	outline	outline	NN
40318	2086	3	of	of	IN
40318	2086	4	the	the	DT
40318	2086	5	making	making	NN
40318	2086	6	process	process	NN
40318	2086	7	as	as	IN
40318	2086	8	given	give	VBN
40318	2086	9	follows	follow	VBZ
40318	2086	10	:	:	:
40318	2086	11	Milk	milk	NN
40318	2086	12	freshly	freshly	RB
40318	2086	13	drawn	draw	VBN
40318	2086	14	is	be	VBZ
40318	2086	15	curdled	curdle	VBN
40318	2086	16	without	without	IN
40318	2086	17	cooling	cooling	NN
40318	2086	18	,	,	,
40318	2086	19	at	at	IN
40318	2086	20	approximately	approximately	RB
40318	2086	21	90	90	CD
40318	2086	22	°	°	,
40318	2086	23	F.	F.	NNP
40318	2086	24	The	the	DT
40318	2086	25	rennet	rennet	NN
40318	2086	26	is	be	VBZ
40318	2086	27	prepared	prepare	VBN
40318	2086	28	on	on	IN
40318	2086	29	the	the	DT
40318	2086	30	farm	farm	NN
40318	2086	31	.	.	.
40318	2087	1	About	about	RB
40318	2087	2	one	one	CD
40318	2087	3	-	-	HYPH
40318	2087	4	half	half	NN
40318	2087	5	hour	hour	NN
40318	2087	6	is	be	VBZ
40318	2087	7	required	require	VBN
40318	2087	8	for	for	IN
40318	2087	9	curdling	curdle	VBG
40318	2087	10	.	.	.
40318	2088	1	The	the	DT
40318	2088	2	curd	curd	NN
40318	2088	3	is	be	VBZ
40318	2088	4	cut	cut	VBN
40318	2088	5	into	into	IN
40318	2088	6	2-inch	2-inch	CD
40318	2088	7	cubes	cube	NNS
40318	2088	8	.	.	.
40318	2089	1	Whey	whey	PRP
40318	2089	2	is	be	VBZ
40318	2089	3	removed	remove	VBN
40318	2089	4	as	as	RB
40318	2089	5	fast	fast	RB
40318	2089	6	as	as	IN
40318	2089	7	it	-PRON-	PRP
40318	2089	8	separates	separate	VBZ
40318	2089	9	.	.	.
40318	2090	1	About	about	RB
40318	2090	2	two	two	CD
40318	2090	3	hours	hour	NNS
40318	2090	4	are	be	VBP
40318	2090	5	required	require	VBN
40318	2090	6	for	for	IN
40318	2090	7	draining	drain	VBG
40318	2090	8	.	.	.
40318	2091	1	The	the	DT
40318	2091	2	curd	curd	NN
40318	2091	3	then	then	RB
40318	2091	4	goes	go	VBZ
40318	2091	5	into	into	IN
40318	2091	6	the	the	DT
40318	2091	7	hoops	hoop	NNS
40318	2091	8	.	.	.
40318	2092	1	The	the	DT
40318	2092	2	metal	metal	NN
40318	2092	3	hoops	hoop	NNS
40318	2092	4	,	,	,
40318	2092	5	which	which	WDT
40318	2092	6	are	be	VBP
40318	2092	7	closed	close	VBN
40318	2092	8	at	at	IN
40318	2092	9	one	one	CD
40318	2092	10	end	end	NN
40318	2092	11	,	,	,
40318	2092	12	are	be	VBP
40318	2092	13	6	6	CD
40318	2092	14	inches	inch	NNS
40318	2092	15	high	high	JJ
40318	2092	16	,	,	,
40318	2092	17	4½	4½	NN
40318	2092	18	inches	inch	NNS
40318	2092	19	in	in	IN
40318	2092	20	diameter	diameter	NN
40318	2092	21	,	,	,
40318	2092	22	with	with	IN
40318	2092	23	holes	hole	NNS
40318	2092	24	about	about	IN
40318	2092	25	1/16	1/16	CD
40318	2092	26	inch	inch	NN
40318	2092	27	at	at	IN
40318	2092	28	intervals	interval	NNS
40318	2092	29	of	of	IN
40318	2092	30	about	about	IN
40318	2092	31	½	½	JJ
40318	2092	32	inch	inch	NN
40318	2092	33	,	,	,
40318	2092	34	and	and	CC
40318	2092	35	stand	stand	VB
40318	2092	36	upon	upon	IN
40318	2092	37	three	three	CD
40318	2092	38	legs	leg	NNS
40318	2092	39	about	about	IN
40318	2092	40	1	1	CD
40318	2092	41	inch	inch	NN
40318	2092	42	in	in	IN
40318	2092	43	height	height	NN
40318	2092	44	.	.	.
40318	2093	1	When	when	WRB
40318	2093	2	filled	fill	VBN
40318	2093	3	,	,	,
40318	2093	4	the	the	DT
40318	2093	5	cheeses	cheese	NNS
40318	2093	6	are	be	VBP
40318	2093	7	left	leave	VBN
40318	2093	8	on	on	IN
40318	2093	9	a	a	DT
40318	2093	10	draining	drain	VBG
40318	2093	11	table	table	NN
40318	2093	12	.	.	.
40318	2094	1	Some	some	DT
40318	2094	2	salt	salt	NN
40318	2094	3	is	be	VBZ
40318	2094	4	put	put	VBN
40318	2094	5	on	on	IN
40318	2094	6	top	top	NN
40318	2094	7	while	while	IN
40318	2094	8	draining	drain	VBG
40318	2094	9	.	.	.
40318	2095	1	When	when	WRB
40318	2095	2	the	the	DT
40318	2095	3	volume	volume	NN
40318	2095	4	is	be	VBZ
40318	2095	5	reduced	reduce	VBN
40318	2095	6	to	to	IN
40318	2095	7	one	one	CD
40318	2095	8	-	-	HYPH
40318	2095	9	half	half	NN
40318	2095	10	,	,	,
40318	2095	11	the	the	DT
40318	2095	12	cheese	cheese	NN
40318	2095	13	is	be	VBZ
40318	2095	14	turned	turn	VBN
40318	2095	15	.	.	.
40318	2096	1	The	the	DT
40318	2096	2	draining	draining	NN
40318	2096	3	room	room	NN
40318	2096	4	is	be	VBZ
40318	2096	5	kept	keep	VBN
40318	2096	6	at	at	IN
40318	2096	7	about	about	RB
40318	2096	8	70	70	CD
40318	2096	9	°	°	,
40318	2096	10	F.	F.	NNP
40318	2096	11	After	after	IN
40318	2096	12	they	-PRON-	PRP
40318	2096	13	are	be	VBP
40318	2096	14	firm	firm	JJ
40318	2096	15	enough	enough	RB
40318	2096	16	to	to	TO
40318	2096	17	handle	handle	VB
40318	2096	18	,	,	,
40318	2096	19	drainage	drainage	NN
40318	2096	20	is	be	VBZ
40318	2096	21	completed	complete	VBN
40318	2096	22	on	on	IN
40318	2096	23	racks	rack	NNS
40318	2096	24	covered	cover	VBN
40318	2096	25	with	with	IN
40318	2096	26	rush	rush	NN
40318	2096	27	matting	matting	NN
40318	2096	28	.	.	.
40318	2097	1	These	these	DT
40318	2097	2	are	be	VBP
40318	2097	3	arranged	arrange	VBN
40318	2097	4	on	on	IN
40318	2097	5	special	special	JJ
40318	2097	6	racks	rack	NNS
40318	2097	7	.	.	.
40318	2098	1	The	the	DT
40318	2098	2	cheeses	cheese	NNS
40318	2098	3	are	be	VBP
40318	2098	4	turned	turn	VBN
40318	2098	5	twice	twice	PDT
40318	2098	6	a	a	DT
40318	2098	7	day	day	NN
40318	2098	8	,	,	,
40318	2098	9	and	and	CC
40318	2098	10	washed	wash	VBD
40318	2098	11	in	in	IN
40318	2098	12	slightly	slightly	RB
40318	2098	13	salted	salt	VBN
40318	2098	14	water	water	NN
40318	2098	15	every	every	DT
40318	2098	16	two	two	CD
40318	2098	17	days	day	NNS
40318	2098	18	.	.	.
40318	2099	1	After	after	IN
40318	2099	2	each	each	DT
40318	2099	3	washing	washing	NN
40318	2099	4	,	,	,
40318	2099	5	they	-PRON-	PRP
40318	2099	6	are	be	VBP
40318	2099	7	drained	drain	VBN
40318	2099	8	for	for	IN
40318	2099	9	two	two	CD
40318	2099	10	hours	hour	NNS
40318	2099	11	on	on	IN
40318	2099	12	cloth	cloth	NN
40318	2099	13	,	,	,
40318	2099	14	and	and	CC
40318	2099	15	placed	place	VBN
40318	2099	16	on	on	IN
40318	2099	17	clean	clean	JJ
40318	2099	18	matting	matting	NN
40318	2099	19	.	.	.
40318	2100	1	This	this	DT
40318	2100	2	treatment	treatment	NN
40318	2100	3	continues	continue	VBZ
40318	2100	4	about	about	RB
40318	2100	5	fifteen	fifteen	CD
40318	2100	6	days	day	NNS
40318	2100	7	.	.	.
40318	2101	1	After	after	IN
40318	2101	2	fifteen	fifteen	CD
40318	2101	3	days	day	NNS
40318	2101	4	on	on	IN
40318	2101	5	the	the	DT
40318	2101	6	matting	matting	NN
40318	2101	7	,	,	,
40318	2101	8	the	the	DT
40318	2101	9	cheeses	cheese	NNS
40318	2101	10	are	be	VBP
40318	2101	11	ready	ready	JJ
40318	2101	12	for	for	IN
40318	2101	13	ripening	ripen	VBG
40318	2101	14	.	.	.
40318	2102	1	They	-PRON-	PRP
40318	2102	2	are	be	VBP
40318	2102	3	first	first	RB
40318	2102	4	covered	cover	VBN
40318	2102	5	with	with	IN
40318	2102	6	cold	cold	JJ
40318	2102	7	brine	brine	NN
40318	2102	8	and	and	CC
40318	2102	9	let	let	VB
40318	2102	10	stand	stand	VB
40318	2102	11	twenty	twenty	CD
40318	2102	12	-	-	HYPH
40318	2102	13	four	four	CD
40318	2102	14	hours	hour	NNS
40318	2102	15	.	.	.
40318	2103	1	The	the	DT
40318	2103	2	cheeses	cheese	NNS
40318	2103	3	are	be	VBP
40318	2103	4	packed	pack	VBN
40318	2103	5	in	in	IN
40318	2103	6	rolls	roll	NNS
40318	2103	7	or	or	CC
40318	2103	8	tiers	tier	NNS
40318	2103	9	in	in	IN
40318	2103	10	boxes	box	NNS
40318	2103	11	,	,	,
40318	2103	12	covered	cover	VBN
40318	2103	13	with	with	IN
40318	2103	14	cloth	cloth	NN
40318	2103	15	and	and	CC
40318	2103	16	ripened	ripen	VBD
40318	2103	17	at	at	IN
40318	2103	18	45	45	CD
40318	2103	19	°	°	,
40318	2103	20	F.	F.	NNP
40318	2103	21	They	-PRON-	PRP
40318	2103	22	must	must	MD
40318	2103	23	be	be	VB
40318	2103	24	kept	keep	VBN
40318	2103	25	moist	moist	JJ
40318	2103	26	;	;	:
40318	2103	27	if	if	IN
40318	2103	28	signs	sign	NNS
40318	2103	29	of	of	IN
40318	2103	30	drying	drying	NN
40318	2103	31	appear	appear	VBP
40318	2103	32	,	,	,
40318	2103	33	moisture	moisture	NN
40318	2103	34	must	must	MD
40318	2103	35	be	be	VB
40318	2103	36	added	add	VBN
40318	2103	37	.	.	.
40318	2104	1	If	if	IN
40318	2104	2	the	the	DT
40318	2104	3	cheeses	cheese	NNS
40318	2104	4	develop	develop	VBP
40318	2104	5	yellow	yellow	JJ
40318	2104	6	slime	slime	NN
40318	2104	7	,	,	,
40318	2104	8	they	-PRON-	PRP
40318	2104	9	are	be	VBP
40318	2104	10	washed	wash	VBN
40318	2104	11	with	with	IN
40318	2104	12	clear	clear	JJ
40318	2104	13	water	water	NN
40318	2104	14	and	and	CC
40318	2104	15	rinsed	rinse	VBN
40318	2104	16	in	in	IN
40318	2104	17	water	water	NN
40318	2104	18	with	with	IN
40318	2104	19	salt	salt	NN
40318	2104	20	added	add	VBN
40318	2104	21	.	.	.
40318	2105	1	After	after	IN
40318	2105	2	a	a	DT
40318	2105	3	ripening	ripening	JJ
40318	2105	4	period	period	NN
40318	2105	5	of	of	IN
40318	2105	6	three	three	CD
40318	2105	7	weeks	week	NNS
40318	2105	8	,	,	,
40318	2105	9	the	the	DT
40318	2105	10	cheeses	cheese	NNS
40318	2105	11	should	should	MD
40318	2105	12	begin	begin	VB
40318	2105	13	to	to	TO
40318	2105	14	be	be	VB
40318	2105	15	soft	soft	JJ
40318	2105	16	when	when	WRB
40318	2105	17	pressed	press	VBN
40318	2105	18	with	with	IN
40318	2105	19	the	the	DT
40318	2105	20	finger	finger	NN
40318	2105	21	.	.	.
40318	2106	1	The	the	DT
40318	2106	2	growth	growth	NN
40318	2106	3	of	of	IN
40318	2106	4	molds	mold	NNS
40318	2106	5	must	must	MD
40318	2106	6	be	be	VB
40318	2106	7	prevented	prevent	VBN
40318	2106	8	by	by	IN
40318	2106	9	washing	wash	VBG
40318	2106	10	the	the	DT
40318	2106	11	boxes	box	NNS
40318	2106	12	,	,	,
40318	2106	13	cloths	cloth	NNS
40318	2106	14	,	,	,
40318	2106	15	and	and	CC
40318	2106	16	washing	wash	VBG
40318	2106	17	and	and	CC
40318	2106	18	scraping	scrape	VBG
40318	2106	19	the	the	DT
40318	2106	20	cheeses	cheese	NNS
40318	2106	21	if	if	IN
40318	2106	22	necessary	necessary	JJ
40318	2106	23	.	.	.
40318	2107	1	When	when	WRB
40318	2107	2	the	the	DT
40318	2107	3	cheeses	cheese	NNS
40318	2107	4	are	be	VBP
40318	2107	5	ready	ready	JJ
40318	2107	6	for	for	IN
40318	2107	7	the	the	DT
40318	2107	8	market	market	NN
40318	2107	9	,	,	,
40318	2107	10	they	-PRON-	PRP
40318	2107	11	are	be	VBP
40318	2107	12	scraped	scrape	VBN
40318	2107	13	clean	clean	JJ
40318	2107	14	and	and	CC
40318	2107	15	white	white	JJ
40318	2107	16	,	,	,
40318	2107	17	wrapped	wrap	VBD
40318	2107	18	separately	separately	RB
40318	2107	19	in	in	IN
40318	2107	20	cheese	cheese	NN
40318	2107	21	-	-	HYPH
40318	2107	22	cloth	cloth	NN
40318	2107	23	or	or	CC
40318	2107	24	parchment	parchment	NN
40318	2107	25	paper	paper	NN
40318	2107	26	and	and	CC
40318	2107	27	packed	pack	VBD
40318	2107	28	into	into	IN
40318	2107	29	the	the	DT
40318	2107	30	boxes	box	NNS
40318	2107	31	.	.	.
40318	2108	1	Ripe	ripe	JJ
40318	2108	2	cheeses	cheese	NNS
40318	2108	3	are	be	VBP
40318	2108	4	about	about	RB
40318	2108	5	5	5	CD
40318	2108	6	inches	inch	NNS
40318	2108	7	in	in	IN
40318	2108	8	diameter	diameter	NN
40318	2108	9	,	,	,
40318	2108	10	1	1	CD
40318	2108	11	inch	inch	NN
40318	2108	12	thick	thick	JJ
40318	2108	13	and	and	CC
40318	2108	14	weigh	weigh	VBP
40318	2108	15	a	a	DT
40318	2108	16	little	little	JJ
40318	2108	17	over	over	IN
40318	2108	18	5	5	CD
40318	2108	19	ounces	ounce	NNS
40318	2108	20	.	.	.
40318	2109	1	The	the	DT
40318	2109	2	outline	outline	NN
40318	2109	3	of	of	IN
40318	2109	4	the	the	DT
40318	2109	5	Raffiné	Raffiné	NNP
40318	2109	6	process	process	NN
40318	2109	7	follows	follow	VBZ
40318	2109	8	:	:	:
40318	2109	9	coagulation	coagulation	NN
40318	2109	10	by	by	IN
40318	2109	11	rennet	rennet	NNP
40318	2109	12	30	30	CD
40318	2109	13	minutes	minute	NNS
40318	2109	14	cutting	cut	VBG
40318	2109	15	and	and	CC
40318	2109	16	draining	drain	VBG
40318	2109	17	curd	curd	NN
40318	2109	18	2	2	CD
40318	2109	19	hours	hour	NNS
40318	2109	20	draining	drain	VBG
40318	2109	21	in	in	IN
40318	2109	22	hoops	hoop	NNS
40318	2109	23	10	10	CD
40318	2109	24	hours	hour	NNS
40318	2109	25	stand	stand	VBP
40318	2109	26	on	on	IN
40318	2109	27	mats	mat	NNS
40318	2109	28	15	15	CD
40318	2109	29	days	day	NNS
40318	2109	30	ripening	ripen	VBG
40318	2109	31	in	in	IN
40318	2109	32	boxes	box	NNS
40318	2109	33	21	21	CD
40318	2109	34	days	day	NNS
40318	2109	35	Total	total	JJ
40318	2109	36	period	period	NN
40318	2109	37	36	36	CD
40318	2109	38	days	day	NNS
40318	2109	39	The	the	DT
40318	2109	40	treatment	treatment	NN
40318	2109	41	described	describe	VBD
40318	2109	42	closely	closely	RB
40318	2109	43	resembles	resemble	VBZ
40318	2109	44	the	the	DT
40318	2109	45	handling	handling	NN
40318	2109	46	of	of	IN
40318	2109	47	Livarot	Livarot	NNP
40318	2109	48	cheese	cheese	NN
40318	2109	49	in	in	IN
40318	2109	50	the	the	DT
40318	2109	51	department	department	NN
40318	2109	52	of	of	IN
40318	2109	53	Calvados	Calvados	NNP
40318	2109	54	,	,	,
40318	2109	55	France	France	NNP
40318	2109	56	.	.	.
40318	2110	1	+157	+157	NNP
40318	2110	2	.	.	.
40318	2111	1	Liederkranz	Liederkranz	NNP
40318	2111	2	cheese.+--Among	cheese.+--Among	:
40318	2111	3	the	the	DT
40318	2111	4	specialties	specialty	NNS
40318	2111	5	in	in	IN
40318	2111	6	the	the	DT
40318	2111	7	bacterial	bacterial	JJ
40318	2111	8	group	group	NN
40318	2111	9	is	be	VBZ
40318	2111	10	Liederkranz	Liederkranz	NNP
40318	2111	11	,	,	,
40318	2111	12	made	make	VBN
40318	2111	13	from	from	IN
40318	2111	14	curd	curd	NN
40318	2111	15	with	with	IN
40318	2111	16	the	the	DT
40318	2111	17	soft	soft	JJ
40318	2111	18	friable	friable	JJ
40318	2111	19	texture	texture	NN
40318	2111	20	of	of	IN
40318	2111	21	a	a	DT
40318	2111	22	Camembert	Camembert	NNP
40318	2111	23	,	,	,
40318	2111	24	molded	mold	VBN
40318	2111	25	in	in	IN
40318	2111	26	rectangular	rectangular	JJ
40318	2111	27	blocks	block	NNS
40318	2111	28	of	of	IN
40318	2111	29	about	about	RB
40318	2111	30	4	4	CD
40318	2111	31	ounces	ounce	NNS
40318	2111	32	in	in	IN
40318	2111	33	weight	weight	NN
40318	2111	34	and	and	CC
40318	2111	35	ripened	ripen	VBD
40318	2111	36	very	very	RB
40318	2111	37	completely	completely	RB
40318	2111	38	.	.	.
40318	2112	1	Although	although	IN
40318	2112	2	this	this	DT
40318	2112	3	name	name	NN
40318	2112	4	is	be	VBZ
40318	2112	5	the	the	DT
40318	2112	6	private	private	JJ
40318	2112	7	brand	brand	NN
40318	2112	8	of	of	IN
40318	2112	9	a	a	DT
40318	2112	10	single	single	JJ
40318	2112	11	factory	factory	NN
40318	2112	12	,	,	,
40318	2112	13	it	-PRON-	PRP
40318	2112	14	has	have	VBZ
40318	2112	15	become	become	VBN
40318	2112	16	widely	widely	RB
40318	2112	17	known	know	VBN
40318	2112	18	with	with	IN
40318	2112	19	the	the	DT
40318	2112	20	effect	effect	NN
40318	2112	21	of	of	IN
40318	2112	22	creating	create	VBG
40318	2112	23	a	a	DT
40318	2112	24	type	type	NN
40318	2112	25	name	name	NN
40318	2112	26	in	in	IN
40318	2112	27	the	the	DT
40318	2112	28	American	american	JJ
40318	2112	29	market	market	NN
40318	2112	30	.	.	.
40318	2113	1	Analysis	analysis	NN
40318	2113	2	of	of	IN
40318	2113	3	this	this	DT
40318	2113	4	brand	brand	NN
40318	2113	5	of	of	IN
40318	2113	6	cheese	cheese	NN
40318	2113	7	gives	give	VBZ
40318	2113	8	about	about	RB
40318	2113	9	55	55	CD
40318	2113	10	per	per	NN
40318	2113	11	cent	cent	NN
40318	2113	12	water	water	NN
40318	2113	13	,	,	,
40318	2113	14	25	25	CD
40318	2113	15	per	per	NN
40318	2113	16	cent	cent	NN
40318	2113	17	fat	fat	NN
40318	2113	18	,	,	,
40318	2113	19	17	17	CD
40318	2113	20	per	per	NN
40318	2113	21	cent	cent	NN
40318	2113	22	protein	protein	NN
40318	2113	23	,	,	,
40318	2113	24	which	which	WDT
40318	2113	25	indicates	indicate	VBZ
40318	2113	26	a	a	DT
40318	2113	27	whole	whole	JJ
40318	2113	28	milk	milk	NN
40318	2113	29	cheese	cheese	NN
40318	2113	30	.	.	.
40318	2114	1	+158	+158	NNP
40318	2114	2	.	.	.
40318	2115	1	Limburger	Limburger	NNP
40318	2115	2	cheese+[59	cheese+[59	NNP
40318	2115	3	]	]	-RRB-
40318	2115	4	derives	derive	VBZ
40318	2115	5	its	-PRON-	PRP$
40318	2115	6	name	name	NN
40318	2115	7	from	from	IN
40318	2115	8	the	the	DT
40318	2115	9	town	town	NN
40318	2115	10	of	of	IN
40318	2115	11	Limburg	Limburg	NNP
40318	2115	12	in	in	IN
40318	2115	13	Belgium	Belgium	NNP
40318	2115	14	.	.	.
40318	2116	1	The	the	DT
40318	2116	2	manufacture	manufacture	NN
40318	2116	3	of	of	IN
40318	2116	4	this	this	DT
40318	2116	5	cheese	cheese	NN
40318	2116	6	is	be	VBZ
40318	2116	7	now	now	RB
40318	2116	8	widely	widely	RB
40318	2116	9	practiced	practice	VBN
40318	2116	10	in	in	IN
40318	2116	11	Europe	Europe	NNP
40318	2116	12	and	and	CC
40318	2116	13	in	in	IN
40318	2116	14	certain	certain	JJ
40318	2116	15	parts	part	NNS
40318	2116	16	of	of	IN
40318	2116	17	the	the	DT
40318	2116	18	United	United	NNP
40318	2116	19	States	States	NNP
40318	2116	20	,	,	,
40318	2116	21	especially	especially	RB
40318	2116	22	in	in	IN
40318	2116	23	New	New	NNP
40318	2116	24	York	York	NNP
40318	2116	25	and	and	CC
40318	2116	26	Wisconsin	Wisconsin	NNP
40318	2116	27	.	.	.
40318	2117	1	Practically	practically	RB
40318	2117	2	no	no	DT
40318	2117	3	cheese	cheese	NN
40318	2117	4	of	of	IN
40318	2117	5	this	this	DT
40318	2117	6	name	name	NN
40318	2117	7	is	be	VBZ
40318	2117	8	at	at	IN
40318	2117	9	present	present	JJ
40318	2117	10	imported	import	VBN
40318	2117	11	,	,	,
40318	2117	12	and	and	CC
40318	2117	13	the	the	DT
40318	2117	14	practices	practice	NNS
40318	2117	15	described	describe	VBN
40318	2117	16	are	be	VBP
40318	2117	17	limited	limited	JJ
40318	2117	18	to	to	IN
40318	2117	19	those	those	DT
40318	2117	20	in	in	IN
40318	2117	21	American	american	JJ
40318	2117	22	factories	factory	NNS
40318	2117	23	.	.	.
40318	2118	1	+159	+159	NNP
40318	2118	2	.	.	.
40318	2119	1	The	the	DT
40318	2119	2	milk.+--Limburger	milk.+--Limburger	NNP
40318	2119	3	cheese	cheese	NN
40318	2119	4	is	be	VBZ
40318	2119	5	probably	probably	RB
40318	2119	6	best	well	RBS
40318	2119	7	known	know	VBN
40318	2119	8	on	on	IN
40318	2119	9	account	account	NN
40318	2119	10	of	of	IN
40318	2119	11	its	-PRON-	PRP$
40318	2119	12	pronounced	pronounced	JJ
40318	2119	13	odor	odor	NN
40318	2119	14	.	.	.
40318	2120	1	Because	because	IN
40318	2120	2	of	of	IN
40318	2120	3	this	this	DT
40318	2120	4	characteristic	characteristic	JJ
40318	2120	5	pungent	pungent	JJ
40318	2120	6	smell	smell	NN
40318	2120	7	,	,	,
40318	2120	8	it	-PRON-	PRP
40318	2120	9	is	be	VBZ
40318	2120	10	often	often	RB
40318	2120	11	thought	think	VBN
40318	2120	12	that	that	IN
40318	2120	13	the	the	DT
40318	2120	14	cheese	cheese	NN
40318	2120	15	is	be	VBZ
40318	2120	16	made	make	VBN
40318	2120	17	in	in	IN
40318	2120	18	dirty	dirty	JJ
40318	2120	19	or	or	CC
40318	2120	20	unsanitary	unsanitary	JJ
40318	2120	21	places	place	NNS
40318	2120	22	.	.	.
40318	2121	1	On	on	IN
40318	2121	2	the	the	DT
40318	2121	3	contrary	contrary	NN
40318	2121	4	,	,	,
40318	2121	5	Limburger	limburger	NN
40318	2121	6	cheese	cheese	NN
40318	2121	7	is	be	VBZ
40318	2121	8	usually	usually	RB
40318	2121	9	made	make	VBN
40318	2121	10	in	in	IN
40318	2121	11	small	small	JJ
40318	2121	12	factories	factory	NNS
40318	2121	13	which	which	WDT
40318	2121	14	are	be	VBP
40318	2121	15	clean	clean	JJ
40318	2121	16	and	and	CC
40318	2121	17	sanitary	sanitary	JJ
40318	2121	18	.	.	.
40318	2122	1	Because	because	IN
40318	2122	2	of	of	IN
40318	2122	3	the	the	DT
40318	2122	4	constant	constant	JJ
40318	2122	5	attention	attention	NN
40318	2122	6	required	require	VBN
40318	2122	7	,	,	,
40318	2122	8	a	a	DT
40318	2122	9	cheese	cheese	NN
40318	2122	10	-	-	HYPH
40318	2122	11	maker	maker	NN
40318	2122	12	can	can	MD
40318	2122	13	handle	handle	VB
40318	2122	14	only	only	RB
40318	2122	15	about	about	RB
40318	2122	16	2000	2000	CD
40318	2122	17	-	-	SYM
40318	2122	18	2500	2500	CD
40318	2122	19	pounds	pound	NNS
40318	2122	20	of	of	IN
40318	2122	21	milk	milk	NN
40318	2122	22	a	a	DT
40318	2122	23	day	day	NN
40318	2122	24	,	,	,
40318	2122	25	and	and	CC
40318	2122	26	then	then	RB
40318	2122	27	some	some	DT
40318	2122	28	help	help	NN
40318	2122	29	is	be	VBZ
40318	2122	30	necessary	necessary	JJ
40318	2122	31	to	to	TO
40318	2122	32	care	care	VB
40318	2122	33	for	for	IN
40318	2122	34	the	the	DT
40318	2122	35	cheeses	cheese	NNS
40318	2122	36	in	in	IN
40318	2122	37	the	the	DT
40318	2122	38	curing	curing	NN
40318	2122	39	room	room	NN
40318	2122	40	.	.	.
40318	2123	1	[	[	-LRB-
40318	2123	2	60	60	CD
40318	2123	3	]	]	-RRB-
40318	2123	4	The	the	DT
40318	2123	5	discussion	discussion	NN
40318	2123	6	of	of	IN
40318	2123	7	the	the	DT
40318	2123	8	milk	milk	NN
40318	2123	9	given	give	VBN
40318	2123	10	in	in	IN
40318	2123	11	Chapter	Chapter	NNP
40318	2123	12	II	II	NNP
40318	2123	13	applies	apply	VBZ
40318	2123	14	to	to	IN
40318	2123	15	that	that	DT
40318	2123	16	to	to	TO
40318	2123	17	be	be	VB
40318	2123	18	made	make	VBN
40318	2123	19	into	into	IN
40318	2123	20	Limburger	Limburger	NNP
40318	2123	21	cheese	cheese	NN
40318	2123	22	;	;	:
40318	2123	23	however	however	RB
40318	2123	24	,	,	,
40318	2123	25	Limburger	Limburger	NNP
40318	2123	26	requires	require	VBZ
40318	2123	27	sweeter	sweet	JJR
40318	2123	28	milk	milk	NN
40318	2123	29	than	than	IN
40318	2123	30	do	do	VBP
40318	2123	31	some	some	DT
40318	2123	32	of	of	IN
40318	2123	33	the	the	DT
40318	2123	34	other	other	JJ
40318	2123	35	types	type	NNS
40318	2123	36	.	.	.
40318	2124	1	To	to	TO
40318	2124	2	be	be	VB
40318	2124	3	sure	sure	JJ
40318	2124	4	of	of	IN
40318	2124	5	obtaining	obtain	VBG
40318	2124	6	very	very	RB
40318	2124	7	sweet	sweet	JJ
40318	2124	8	milk	milk	NN
40318	2124	9	,	,	,
40318	2124	10	it	-PRON-	PRP
40318	2124	11	is	be	VBZ
40318	2124	12	the	the	DT
40318	2124	13	usual	usual	JJ
40318	2124	14	practice	practice	NN
40318	2124	15	for	for	IN
40318	2124	16	the	the	DT
40318	2124	17	milk	milk	NN
40318	2124	18	to	to	TO
40318	2124	19	be	be	VB
40318	2124	20	delivered	deliver	VBN
40318	2124	21	without	without	IN
40318	2124	22	cooling	cool	VBG
40318	2124	23	morning	morning	NN
40318	2124	24	and	and	CC
40318	2124	25	evening	evening	NN
40318	2124	26	at	at	IN
40318	2124	27	the	the	DT
40318	2124	28	cheese	cheese	NN
40318	2124	29	factory	factory	NN
40318	2124	30	.	.	.
40318	2125	1	The	the	DT
40318	2125	2	cheese	cheese	NN
40318	2125	3	is	be	VBZ
40318	2125	4	made	make	VBN
40318	2125	5	twice	twice	PDT
40318	2125	6	a	a	DT
40318	2125	7	day	day	NN
40318	2125	8	.	.	.
40318	2126	1	Because	because	IN
40318	2126	2	the	the	DT
40318	2126	3	milk	milk	NN
40318	2126	4	must	must	MD
40318	2126	5	be	be	VB
40318	2126	6	delivered	deliver	VBN
40318	2126	7	twice	twice	RB
40318	2126	8	daily	daily	RB
40318	2126	9	,	,	,
40318	2126	10	it	-PRON-	PRP
40318	2126	11	is	be	VBZ
40318	2126	12	obtained	obtain	VBN
40318	2126	13	from	from	IN
40318	2126	14	only	only	RB
40318	2126	15	a	a	DT
40318	2126	16	few	few	JJ
40318	2126	17	producers	producer	NNS
40318	2126	18	near	near	IN
40318	2126	19	the	the	DT
40318	2126	20	factory	factory	NN
40318	2126	21	.	.	.
40318	2127	1	A	a	DT
40318	2127	2	factory	factory	NN
40318	2127	3	usually	usually	RB
40318	2127	4	does	do	VBZ
40318	2127	5	not	not	RB
40318	2127	6	have	have	VB
40318	2127	7	more	more	JJR
40318	2127	8	than	than	IN
40318	2127	9	eight	eight	CD
40318	2127	10	to	to	TO
40318	2127	11	twelve	twelve	CD
40318	2127	12	patrons	patron	NNS
40318	2127	13	.	.	.
40318	2128	1	Because	because	IN
40318	2128	2	of	of	IN
40318	2128	3	the	the	DT
40318	2128	4	small	small	JJ
40318	2128	5	number	number	NN
40318	2128	6	of	of	IN
40318	2128	7	patrons	patron	NNS
40318	2128	8	,	,	,
40318	2128	9	it	-PRON-	PRP
40318	2128	10	is	be	VBZ
40318	2128	11	comparatively	comparatively	RB
40318	2128	12	easy	easy	JJ
40318	2128	13	to	to	TO
40318	2128	14	obtain	obtain	VB
40318	2128	15	a	a	DT
40318	2128	16	supply	supply	NN
40318	2128	17	of	of	IN
40318	2128	18	fresh	fresh	JJ
40318	2128	19	clean	clean	JJ
40318	2128	20	milk	milk	NN
40318	2128	21	.	.	.
40318	2129	1	[	[	-LRB-
40318	2129	2	Illustration	illustration	NN
40318	2129	3	:	:	:
40318	2129	4	FIG	FIG	NNP
40318	2129	5	.	.	.
40318	2130	1	23.--A	23.--a	LS
40318	2130	2	common	common	JJ
40318	2130	3	type	type	NN
40318	2130	4	of	of	IN
40318	2130	5	Limburger	Limburger	NNP
40318	2130	6	cheese	cheese	NN
40318	2130	7	factory	factory	NN
40318	2130	8	.	.	.
40318	2130	9	]	]	-RRB-
40318	2131	1	The	the	DT
40318	2131	2	factories	factory	NNS
40318	2131	3	are	be	VBP
40318	2131	4	variously	variously	RB
40318	2131	5	built	build	VBN
40318	2131	6	.	.	.
40318	2132	1	A	a	DT
40318	2132	2	common	common	JJ
40318	2132	3	type	type	NN
40318	2132	4	takes	take	VBZ
40318	2132	5	advantage	advantage	NN
40318	2132	6	of	of	IN
40318	2132	7	sloping	slope	VBG
40318	2132	8	ground	ground	NN
40318	2132	9	so	so	IN
40318	2132	10	that	that	IN
40318	2132	11	the	the	DT
40318	2132	12	floor	floor	NN
40318	2132	13	at	at	IN
40318	2132	14	one	one	CD
40318	2132	15	end	end	NN
40318	2132	16	may	may	MD
40318	2132	17	be	be	VB
40318	2132	18	on	on	IN
40318	2132	19	the	the	DT
40318	2132	20	ground	ground	NN
40318	2132	21	level	level	NN
40318	2132	22	and	and	CC
40318	2132	23	run	run	VB
40318	2132	24	backward	backward	RB
40318	2132	25	into	into	IN
40318	2132	26	a	a	DT
40318	2132	27	hillside	hillside	NN
40318	2132	28	until	until	IN
40318	2132	29	the	the	DT
40318	2132	30	other	other	JJ
40318	2132	31	end	end	NN
40318	2132	32	is	be	VBZ
40318	2132	33	a	a	DT
40318	2132	34	cellar	cellar	NN
40318	2132	35	with	with	IN
40318	2132	36	small	small	JJ
40318	2132	37	windows	window	NNS
40318	2132	38	at	at	IN
40318	2132	39	the	the	DT
40318	2132	40	ceiling	ceiling	NN
40318	2132	41	opening	opening	NN
40318	2132	42	at	at	IN
40318	2132	43	the	the	DT
40318	2132	44	ground	ground	NN
40318	2132	45	level	level	NN
40318	2132	46	(	(	-LRB-
40318	2132	47	Fig	fig	NN
40318	2132	48	.	.	.
40318	2133	1	23	23	CD
40318	2133	2	)	)	-RRB-
40318	2133	3	.	.	.
40318	2134	1	The	the	DT
40318	2134	2	family	family	NN
40318	2134	3	of	of	IN
40318	2134	4	the	the	DT
40318	2134	5	cheese	cheese	NN
40318	2134	6	-	-	HYPH
40318	2134	7	maker	maker	NN
40318	2134	8	often	often	RB
40318	2134	9	lives	live	VBZ
40318	2134	10	in	in	IN
40318	2134	11	the	the	DT
40318	2134	12	same	same	JJ
40318	2134	13	building	building	NN
40318	2134	14	above	above	IN
40318	2134	15	the	the	DT
40318	2134	16	factory	factory	NN
40318	2134	17	.	.	.
40318	2135	1	+160	+160	NNP
40318	2135	2	.	.	.
40318	2136	1	Making	make	VBG
40318	2136	2	the	the	DT
40318	2136	3	cheese.+--Limburger	cheese.+--Limburger	NNP
40318	2136	4	cheese	cheese	NN
40318	2136	5	is	be	VBZ
40318	2136	6	made	make	VBN
40318	2136	7	from	from	IN
40318	2136	8	the	the	DT
40318	2136	9	whole	whole	JJ
40318	2136	10	milk	milk	NN
40318	2136	11	.	.	.
40318	2137	1	When	when	WRB
40318	2137	2	the	the	DT
40318	2137	3	milk	milk	NN
40318	2137	4	is	be	VBZ
40318	2137	5	received	receive	VBN
40318	2137	6	at	at	IN
40318	2137	7	the	the	DT
40318	2137	8	factory	factory	NN
40318	2137	9	,	,	,
40318	2137	10	it	-PRON-	PRP
40318	2137	11	is	be	VBZ
40318	2137	12	placed	place	VBN
40318	2137	13	in	in	IN
40318	2137	14	the	the	DT
40318	2137	15	cheese	cheese	NN
40318	2137	16	vat	vat	NN
40318	2137	17	.	.	.
40318	2138	1	As	as	IN
40318	2138	2	the	the	DT
40318	2138	3	milk	milk	NN
40318	2138	4	is	be	VBZ
40318	2138	5	delivered	deliver	VBN
40318	2138	6	both	both	DT
40318	2138	7	morning	morning	NN
40318	2138	8	and	and	CC
40318	2138	9	evening	evening	NN
40318	2138	10	without	without	IN
40318	2138	11	cooling	cool	VBG
40318	2138	12	,	,	,
40318	2138	13	it	-PRON-	PRP
40318	2138	14	reaches	reach	VBZ
40318	2138	15	the	the	DT
40318	2138	16	factory	factory	NN
40318	2138	17	at	at	IN
40318	2138	18	a	a	DT
40318	2138	19	temperature	temperature	NN
40318	2138	20	of	of	IN
40318	2138	21	90	90	CD
40318	2138	22	to	to	TO
40318	2138	23	96	96	CD
40318	2138	24	°	°	,
40318	2138	25	F.	F.	NNP
40318	2138	26	In	in	IN
40318	2138	27	some	some	DT
40318	2138	28	cases	case	NNS
40318	2138	29	the	the	DT
40318	2138	30	night	night	NN
40318	2138	31	's	's	POS
40318	2138	32	and	and	CC
40318	2138	33	morning	morning	NN
40318	2138	34	's	's	POS
40318	2138	35	milk	milk	NN
40318	2138	36	is	be	VBZ
40318	2138	37	mixed	mixed	JJ
40318	2138	38	and	and	CC
40318	2138	39	then	then	RB
40318	2138	40	warmed	warm	VBD
40318	2138	41	to	to	IN
40318	2138	42	about	about	RB
40318	2138	43	94	94	CD
40318	2138	44	°	°	NNS
40318	2138	45	F.	F.	NNP
40318	2138	46	This	this	DT
40318	2138	47	practice	practice	NN
40318	2138	48	is	be	VBZ
40318	2138	49	not	not	RB
40318	2138	50	recommended	recommend	VBN
40318	2138	51	but	but	CC
40318	2138	52	is	be	VBZ
40318	2138	53	frequently	frequently	RB
40318	2138	54	adopted	adopt	VBN
40318	2138	55	,	,	,
40318	2138	56	when	when	WRB
40318	2138	57	the	the	DT
40318	2138	58	supply	supply	NN
40318	2138	59	of	of	IN
40318	2138	60	milk	milk	NN
40318	2138	61	becomes	become	VBZ
40318	2138	62	too	too	RB
40318	2138	63	small	small	JJ
40318	2138	64	to	to	TO
40318	2138	65	work	work	VB
40318	2138	66	in	in	IN
40318	2138	67	two	two	CD
40318	2138	68	lots	lot	NNS
40318	2138	69	.	.	.
40318	2139	1	As	as	RB
40318	2139	2	soon	soon	RB
40318	2139	3	as	as	IN
40318	2139	4	all	all	DT
40318	2139	5	of	of	IN
40318	2139	6	the	the	DT
40318	2139	7	milk	milk	NN
40318	2139	8	has	have	VBZ
40318	2139	9	been	be	VBN
40318	2139	10	delivered	deliver	VBN
40318	2139	11	,	,	,
40318	2139	12	the	the	DT
40318	2139	13	cheese	cheese	NN
40318	2139	14	-	-	HYPH
40318	2139	15	making	make	VBG
40318	2139	16	process	process	NN
40318	2139	17	begins	begin	VBZ
40318	2139	18	.	.	.
40318	2140	1	No	no	DT
40318	2140	2	starter	starter	NN
40318	2140	3	is	be	VBZ
40318	2140	4	used	use	VBN
40318	2140	5	.	.	.
40318	2141	1	The	the	DT
40318	2141	2	milk	milk	NN
40318	2141	3	is	be	VBZ
40318	2141	4	not	not	RB
40318	2141	5	ripened	ripen	VBN
40318	2141	6	because	because	IN
40318	2141	7	no	no	DT
40318	2141	8	acid	acid	JJ
40318	2141	9	development	development	NN
40318	2141	10	during	during	IN
40318	2141	11	the	the	DT
40318	2141	12	making	making	NN
40318	2141	13	process	process	NN
40318	2141	14	is	be	VBZ
40318	2141	15	desired	desire	VBN
40318	2141	16	.	.	.
40318	2142	1	The	the	DT
40318	2142	2	milk	milk	NN
40318	2142	3	is	be	VBZ
40318	2142	4	set	set	VBN
40318	2142	5	or	or	CC
40318	2142	6	curdled	curdle	VBN
40318	2142	7	at	at	IN
40318	2142	8	the	the	DT
40318	2142	9	temperature	temperature	NN
40318	2142	10	at	at	IN
40318	2142	11	which	which	WDT
40318	2142	12	it	-PRON-	PRP
40318	2142	13	is	be	VBZ
40318	2142	14	received	receive	VBN
40318	2142	15	at	at	IN
40318	2142	16	the	the	DT
40318	2142	17	factory	factory	NN
40318	2142	18	,	,	,
40318	2142	19	usually	usually	RB
40318	2142	20	from	from	IN
40318	2142	21	90	90	CD
40318	2142	22	to	to	TO
40318	2142	23	96	96	CD
40318	2142	24	°	°	,
40318	2142	25	F.	F.	NNP
40318	2142	26	Sufficient	sufficient	JJ
40318	2142	27	rennet	rennet	NN
40318	2142	28	extract	extract	NN
40318	2142	29	is	be	VBZ
40318	2142	30	used	use	VBN
40318	2142	31	to	to	TO
40318	2142	32	give	give	VB
40318	2142	33	a	a	DT
40318	2142	34	firm	firm	JJ
40318	2142	35	coagulation	coagulation	NN
40318	2142	36	in	in	IN
40318	2142	37	twenty	twenty	CD
40318	2142	38	to	to	IN
40318	2142	39	thirty	thirty	CD
40318	2142	40	minutes	minute	NNS
40318	2142	41	.	.	.
40318	2143	1	This	this	DT
40318	2143	2	usually	usually	RB
40318	2143	3	requires	require	VBZ
40318	2143	4	2½	2½	CD
40318	2143	5	to	to	IN
40318	2143	6	3	3	CD
40318	2143	7	ounces	ounce	NNS
40318	2143	8	of	of	IN
40318	2143	9	rennet	rennet	NN
40318	2143	10	extract	extract	NN
40318	2143	11	for	for	IN
40318	2143	12	each	each	DT
40318	2143	13	1000	1000	CD
40318	2143	14	pounds	pound	NNS
40318	2143	15	of	of	IN
40318	2143	16	milk	milk	NN
40318	2143	17	:	:	:
40318	2143	18	This	this	DT
40318	2143	19	is	be	VBZ
40318	2143	20	diluted	dilute	VBN
40318	2143	21	in	in	IN
40318	2143	22	about	about	RB
40318	2143	23	forty	forty	CD
40318	2143	24	times	time	NNS
40318	2143	25	its	-PRON-	PRP$
40318	2143	26	own	own	JJ
40318	2143	27	volume	volume	NN
40318	2143	28	of	of	IN
40318	2143	29	cold	cold	JJ
40318	2143	30	water	water	NN
40318	2143	31	and	and	CC
40318	2143	32	added	add	VBD
40318	2143	33	to	to	IN
40318	2143	34	the	the	DT
40318	2143	35	milk	milk	NN
40318	2143	36	.	.	.
40318	2144	1	(	(	-LRB-
40318	2144	2	For	for	IN
40318	2144	3	method	method	NN
40318	2144	4	of	of	IN
40318	2144	5	adding	add	VBG
40318	2144	6	rennet	rennet	NN
40318	2144	7	extract	extract	NN
40318	2144	8	to	to	TO
40318	2144	9	milk	milk	NN
40318	2144	10	,	,	,
40318	2144	11	see	see	VB
40318	2144	12	Chapter	Chapter	NNP
40318	2144	13	V.	V.	NNP
40318	2144	14	)	)	-RRB-
40318	2144	15	When	when	WRB
40318	2144	16	the	the	DT
40318	2144	17	coagulum	coagulum	NN
40318	2144	18	has	have	VBZ
40318	2144	19	become	become	VBN
40318	2144	20	firm	firm	JJ
40318	2144	21	so	so	IN
40318	2144	22	that	that	IN
40318	2144	23	it	-PRON-	PRP
40318	2144	24	will	will	MD
40318	2144	25	split	split	VB
40318	2144	26	clean	clean	JJ
40318	2144	27	over	over	IN
40318	2144	28	the	the	DT
40318	2144	29	finger	finger	NN
40318	2144	30	,	,	,
40318	2144	31	the	the	DT
40318	2144	32	curd	curd	NN
40318	2144	33	is	be	VBZ
40318	2144	34	ready	ready	JJ
40318	2144	35	to	to	TO
40318	2144	36	cut	cut	VB
40318	2144	37	.	.	.
40318	2145	1	Coarse	coarse	JJ
40318	2145	2	Cheddar	Cheddar	NNP
40318	2145	3	cheese	cheese	NN
40318	2145	4	knives	knife	NNS
40318	2145	5	are	be	VBP
40318	2145	6	used	use	VBN
40318	2145	7	.	.	.
40318	2146	1	Sometimes	sometimes	RB
40318	2146	2	only	only	RB
40318	2146	3	the	the	DT
40318	2146	4	perpendicular	perpendicular	JJ
40318	2146	5	knife	knife	NN
40318	2146	6	is	be	VBZ
40318	2146	7	employed	employ	VBN
40318	2146	8	,	,	,
40318	2146	9	and	and	CC
40318	2146	10	the	the	DT
40318	2146	11	curd	curd	NN
40318	2146	12	is	be	VBZ
40318	2146	13	broken	break	VBN
40318	2146	14	up	up	RP
40318	2146	15	while	while	IN
40318	2146	16	being	be	VBG
40318	2146	17	stirred	stir	VBN
40318	2146	18	with	with	IN
40318	2146	19	the	the	DT
40318	2146	20	hands	hand	NNS
40318	2146	21	and	and	CC
40318	2146	22	rake	rake	NN
40318	2146	23	.	.	.
40318	2147	1	This	this	DT
40318	2147	2	usually	usually	RB
40318	2147	3	causes	cause	VBZ
40318	2147	4	a	a	DT
40318	2147	5	large	large	JJ
40318	2147	6	fat	fat	JJ
40318	2147	7	loss	loss	NN
40318	2147	8	.	.	.
40318	2148	1	After	after	IN
40318	2148	2	cutting	cut	VBG
40318	2148	3	,	,	,
40318	2148	4	the	the	DT
40318	2148	5	curd	curd	NN
40318	2148	6	is	be	VBZ
40318	2148	7	stirred	stir	VBN
40318	2148	8	first	first	RB
40318	2148	9	by	by	IN
40318	2148	10	hand	hand	NN
40318	2148	11	and	and	CC
40318	2148	12	later	later	RB
40318	2148	13	with	with	IN
40318	2148	14	an	an	DT
40318	2148	15	ordinary	ordinary	JJ
40318	2148	16	wooden	wooden	JJ
40318	2148	17	hay	hay	NN
40318	2148	18	rake	rake	NN
40318	2148	19	.	.	.
40318	2149	1	Usually	usually	RB
40318	2149	2	the	the	DT
40318	2149	3	curd	curd	NN
40318	2149	4	is	be	VBZ
40318	2149	5	not	not	RB
40318	2149	6	"	"	``
40318	2149	7	cooked	cook	VBN
40318	2149	8	"	"	''
40318	2149	9	or	or	CC
40318	2149	10	heated	heat	VBN
40318	2149	11	after	after	IN
40318	2149	12	setting	set	VBG
40318	2149	13	,	,	,
40318	2149	14	though	though	IN
40318	2149	15	occasionally	occasionally	RB
40318	2149	16	it	-PRON-	PRP
40318	2149	17	is	be	VBZ
40318	2149	18	brought	bring	VBN
40318	2149	19	up	up	RP
40318	2149	20	as	as	RB
40318	2149	21	high	high	JJ
40318	2149	22	as	as	IN
40318	2149	23	96	96	CD
40318	2149	24	°	°	,
40318	2149	25	F.	F.	NNP
40318	2149	26	to	to	IN
40318	2149	27	98	98	CD
40318	2149	28	°	°	,
40318	2149	29	F.	F.	NNP
40318	2149	30	If	if	IN
40318	2149	31	the	the	DT
40318	2149	32	curd	curd	NN
40318	2149	33	does	do	VBZ
40318	2149	34	not	not	RB
40318	2149	35	firm	firm	VB
40318	2149	36	up	up	RP
40318	2149	37	,	,	,
40318	2149	38	the	the	DT
40318	2149	39	temperature	temperature	NN
40318	2149	40	may	may	MD
40318	2149	41	be	be	VB
40318	2149	42	raised	raise	VBN
40318	2149	43	to	to	IN
40318	2149	44	98	98	CD
40318	2149	45	°	°	NNS
40318	2149	46	to	to	IN
40318	2149	47	100	100	CD
40318	2149	48	°	°	,
40318	2149	49	F.	F.	NNP
40318	2149	50	to	to	TO
40318	2149	51	aid	aid	VB
40318	2149	52	in	in	IN
40318	2149	53	expelling	expel	VBG
40318	2149	54	the	the	DT
40318	2149	55	moisture	moisture	NN
40318	2149	56	.	.	.
40318	2150	1	When	when	WRB
40318	2150	2	ready	ready	JJ
40318	2150	3	to	to	TO
40318	2150	4	dip	dip	VB
40318	2150	5	,	,	,
40318	2150	6	the	the	DT
40318	2150	7	curd	curd	NN
40318	2150	8	should	should	MD
40318	2150	9	still	still	RB
40318	2150	10	be	be	VB
40318	2150	11	in	in	IN
40318	2150	12	large	large	JJ
40318	2150	13	soft	soft	JJ
40318	2150	14	shiny	shiny	JJ
40318	2150	15	pieces	piece	NNS
40318	2150	16	.	.	.
40318	2151	1	It	-PRON-	PRP
40318	2151	2	requires	require	VBZ
40318	2151	3	from	from	IN
40318	2151	4	one	one	CD
40318	2151	5	hour	hour	NN
40318	2151	6	to	to	IN
40318	2151	7	an	an	DT
40318	2151	8	hour	hour	NN
40318	2151	9	and	and	CC
40318	2151	10	thirty	thirty	CD
40318	2151	11	minutes	minute	NNS
40318	2151	12	from	from	IN
40318	2151	13	the	the	DT
40318	2151	14	time	time	NN
40318	2151	15	the	the	DT
40318	2151	16	rennet	rennet	NN
40318	2151	17	extract	extract	NN
40318	2151	18	is	be	VBZ
40318	2151	19	added	add	VBN
40318	2151	20	until	until	IN
40318	2151	21	the	the	DT
40318	2151	22	curd	curd	NN
40318	2151	23	is	be	VBZ
40318	2151	24	ready	ready	JJ
40318	2151	25	to	to	TO
40318	2151	26	dip	dip	VB
40318	2151	27	.	.	.
40318	2152	1	When	when	WRB
40318	2152	2	,	,	,
40318	2152	3	in	in	IN
40318	2152	4	the	the	DT
40318	2152	5	judgment	judgment	NN
40318	2152	6	of	of	IN
40318	2152	7	the	the	DT
40318	2152	8	cheese	cheese	NN
40318	2152	9	-	-	HYPH
40318	2152	10	maker	maker	NN
40318	2152	11	,	,	,
40318	2152	12	the	the	DT
40318	2152	13	curd	curd	NN
40318	2152	14	has	have	VBZ
40318	2152	15	become	become	VBN
40318	2152	16	sufficiently	sufficiently	RB
40318	2152	17	firmed	firm	VBN
40318	2152	18	in	in	IN
40318	2152	19	the	the	DT
40318	2152	20	whey	whey	NN
40318	2152	21	,	,	,
40318	2152	22	the	the	DT
40318	2152	23	whey	whey	NN
40318	2152	24	is	be	VBZ
40318	2152	25	drawn	draw	VBN
40318	2152	26	down	down	RP
40318	2152	27	to	to	IN
40318	2152	28	the	the	DT
40318	2152	29	surface	surface	NN
40318	2152	30	of	of	IN
40318	2152	31	the	the	DT
40318	2152	32	curd	curd	NN
40318	2152	33	.	.	.
40318	2153	1	The	the	DT
40318	2153	2	curd	curd	NN
40318	2153	3	is	be	VBZ
40318	2153	4	then	then	RB
40318	2153	5	dipped	dip	VBN
40318	2153	6	into	into	IN
40318	2153	7	the	the	DT
40318	2153	8	Limburger	Limburger	NNP
40318	2153	9	molds	mold	NNS
40318	2153	10	.	.	.
40318	2154	1	These	these	DT
40318	2154	2	molds	mold	NNS
40318	2154	3	are	be	VBP
40318	2154	4	5	5	CD
40318	2154	5	inches	inch	NNS
40318	2154	6	square	square	JJ
40318	2154	7	by	by	IN
40318	2154	8	8	8	CD
40318	2154	9	inches	inch	NNS
40318	2154	10	deep	deep	JJ
40318	2154	11	without	without	IN
40318	2154	12	top	top	NN
40318	2154	13	or	or	CC
40318	2154	14	bottom	bottom	NN
40318	2154	15	.	.	.
40318	2155	1	Usually	usually	RB
40318	2155	2	there	there	EX
40318	2155	3	are	be	VBP
40318	2155	4	five	five	CD
40318	2155	5	or	or	CC
40318	2155	6	six	six	CD
40318	2155	7	of	of	IN
40318	2155	8	these	these	DT
40318	2155	9	molds	mold	NNS
40318	2155	10	built	build	VBN
40318	2155	11	together	together	RB
40318	2155	12	into	into	IN
40318	2155	13	a	a	DT
40318	2155	14	section	section	NN
40318	2155	15	.	.	.
40318	2156	1	These	these	DT
40318	2156	2	molds	mold	NNS
40318	2156	3	are	be	VBP
40318	2156	4	placed	place	VBN
40318	2156	5	on	on	IN
40318	2156	6	a	a	DT
40318	2156	7	draining	drain	VBG
40318	2156	8	table	table	NN
40318	2156	9	beside	beside	IN
40318	2156	10	the	the	DT
40318	2156	11	vat	vat	NN
40318	2156	12	and	and	CC
40318	2156	13	the	the	DT
40318	2156	14	curd	curd	NN
40318	2156	15	is	be	VBZ
40318	2156	16	ladled	ladle	VBN
40318	2156	17	into	into	IN
40318	2156	18	them	-PRON-	PRP
40318	2156	19	with	with	IN
40318	2156	20	a	a	DT
40318	2156	21	large	large	JJ
40318	2156	22	tin	tin	NN
40318	2156	23	ladle	ladle	NN
40318	2156	24	.	.	.
40318	2157	1	The	the	DT
40318	2157	2	draining	drain	VBG
40318	2157	3	table	table	NN
40318	2157	4	has	have	VBZ
40318	2157	5	strips	strip	NNS
40318	2157	6	on	on	IN
40318	2157	7	both	both	DT
40318	2157	8	sides	side	NNS
40318	2157	9	and	and	CC
40318	2157	10	one	one	CD
40318	2157	11	end	end	NN
40318	2157	12	and	and	CC
40318	2157	13	slants	slant	NNS
40318	2157	14	toward	toward	IN
40318	2157	15	the	the	DT
40318	2157	16	other	other	JJ
40318	2157	17	end	end	NN
40318	2157	18	so	so	IN
40318	2157	19	that	that	IN
40318	2157	20	the	the	DT
40318	2157	21	whey	whey	NN
40318	2157	22	will	will	MD
40318	2157	23	drain	drain	VB
40318	2157	24	from	from	IN
40318	2157	25	the	the	DT
40318	2157	26	curd	curd	NN
40318	2157	27	and	and	CC
40318	2157	28	yet	yet	RB
40318	2157	29	not	not	RB
40318	2157	30	go	go	VB
40318	2157	31	on	on	IN
40318	2157	32	the	the	DT
40318	2157	33	floor	floor	NN
40318	2157	34	except	except	IN
40318	2157	35	at	at	IN
40318	2157	36	the	the	DT
40318	2157	37	one	one	CD
40318	2157	38	end	end	NN
40318	2157	39	.	.	.
40318	2158	1	This	this	DT
40318	2158	2	makes	make	VBZ
40318	2158	3	it	-PRON-	PRP
40318	2158	4	easy	easy	JJ
40318	2158	5	to	to	TO
40318	2158	6	save	save	VB
40318	2158	7	and	and	CC
40318	2158	8	catch	catch	VB
40318	2158	9	the	the	DT
40318	2158	10	whey	whey	NN
40318	2158	11	for	for	IN
40318	2158	12	stock	stock	NN
40318	2158	13	feed	feed	NN
40318	2158	14	.	.	.
40318	2159	1	+161	+161	NNP
40318	2159	2	.	.	.
40318	2160	1	Draining	drain	VBG
40318	2160	2	and	and	CC
40318	2160	3	salting	salt	VBG
40318	2160	4	Limburger.+--In	limburger.+--in	NN
40318	2160	5	some	some	DT
40318	2160	6	factories	factory	NNS
40318	2160	7	,	,	,
40318	2160	8	a	a	DT
40318	2160	9	clean	clean	JJ
40318	2160	10	piece	piece	NN
40318	2160	11	of	of	IN
40318	2160	12	burlap	burlap	NN
40318	2160	13	is	be	VBZ
40318	2160	14	put	put	VBN
40318	2160	15	on	on	IN
40318	2160	16	the	the	DT
40318	2160	17	draining	drain	VBG
40318	2160	18	table	table	NN
40318	2160	19	and	and	CC
40318	2160	20	the	the	DT
40318	2160	21	molds	mold	NNS
40318	2160	22	and	and	CC
40318	2160	23	curd	curd	NN
40318	2160	24	placed	place	VBN
40318	2160	25	on	on	IN
40318	2160	26	the	the	DT
40318	2160	27	burlap	burlap	NN
40318	2160	28	.	.	.
40318	2161	1	This	this	DT
40318	2161	2	aids	aids	NNP
40318	2161	3	in	in	IN
40318	2161	4	the	the	DT
40318	2161	5	rapid	rapid	JJ
40318	2161	6	draining	draining	NN
40318	2161	7	of	of	IN
40318	2161	8	the	the	DT
40318	2161	9	whey	whey	NN
40318	2161	10	from	from	IN
40318	2161	11	the	the	DT
40318	2161	12	curd	curd	NN
40318	2161	13	and	and	CC
40318	2161	14	prevents	prevent	VBZ
40318	2161	15	the	the	DT
40318	2161	16	loss	loss	NN
40318	2161	17	of	of	IN
40318	2161	18	curd	curd	NN
40318	2161	19	particles	particle	NNS
40318	2161	20	.	.	.
40318	2162	1	The	the	DT
40318	2162	2	curd	curd	NN
40318	2162	3	should	should	MD
40318	2162	4	be	be	VB
40318	2162	5	turned	turn	VBN
40318	2162	6	frequently	frequently	RB
40318	2162	7	in	in	IN
40318	2162	8	the	the	DT
40318	2162	9	mold	mold	NN
40318	2162	10	to	to	TO
40318	2162	11	obtain	obtain	VB
40318	2162	12	uniform	uniform	JJ
40318	2162	13	draining	draining	NN
40318	2162	14	.	.	.
40318	2163	1	The	the	DT
40318	2163	2	molds	mold	NNS
40318	2163	3	are	be	VBP
40318	2163	4	transferred	transfer	VBN
40318	2163	5	to	to	IN
40318	2163	6	the	the	DT
40318	2163	7	salting	salt	VBG
40318	2163	8	room	room	NN
40318	2163	9	as	as	RB
40318	2163	10	soon	soon	RB
40318	2163	11	as	as	RB
40318	2163	12	well	well	RB
40318	2163	13	drained	drain	VBD
40318	2163	14	,	,	,
40318	2163	15	usually	usually	RB
40318	2163	16	in	in	IN
40318	2163	17	about	about	RB
40318	2163	18	twelve	twelve	CD
40318	2163	19	hours	hour	NNS
40318	2163	20	,	,	,
40318	2163	21	but	but	CC
40318	2163	22	sometimes	sometimes	RB
40318	2163	23	they	-PRON-	PRP
40318	2163	24	are	be	VBP
40318	2163	25	left	leave	VBN
40318	2163	26	until	until	IN
40318	2163	27	the	the	DT
40318	2163	28	following	follow	VBG
40318	2163	29	morning	morning	NN
40318	2163	30	.	.	.
40318	2164	1	Here	here	RB
40318	2164	2	they	-PRON-	PRP
40318	2164	3	are	be	VBP
40318	2164	4	placed	place	VBN
40318	2164	5	on	on	IN
40318	2164	6	another	another	DT
40318	2164	7	draining	drain	VBG
40318	2164	8	table	table	NN
40318	2164	9	,	,	,
40318	2164	10	which	which	WDT
40318	2164	11	has	have	VBZ
40318	2164	12	strips	strip	NNS
40318	2164	13	about	about	IN
40318	2164	14	5	5	CD
40318	2164	15	inches	inch	NNS
40318	2164	16	high	high	JJ
40318	2164	17	on	on	IN
40318	2164	18	the	the	DT
40318	2164	19	sides	side	NNS
40318	2164	20	and	and	CC
40318	2164	21	one	one	CD
40318	2164	22	end	end	NN
40318	2164	23	.	.	.
40318	2165	1	The	the	DT
40318	2165	2	cheeses	cheese	NNS
40318	2165	3	are	be	VBP
40318	2165	4	placed	place	VBN
40318	2165	5	along	along	IN
40318	2165	6	this	this	DT
40318	2165	7	board	board	NN
40318	2165	8	,	,	,
40318	2165	9	each	each	DT
40318	2165	10	cheese	cheese	NN
40318	2165	11	being	be	VBG
40318	2165	12	separated	separate	VBN
40318	2165	13	by	by	IN
40318	2165	14	a	a	DT
40318	2165	15	piece	piece	NN
40318	2165	16	of	of	IN
40318	2165	17	board	board	NN
40318	2165	18	4	4	CD
40318	2165	19	inches	inch	NNS
40318	2165	20	high	high	JJ
40318	2165	21	and	and	CC
40318	2165	22	5	5	CD
40318	2165	23	inches	inch	NNS
40318	2165	24	wide	wide	JJ
40318	2165	25	.	.	.
40318	2166	1	When	when	WRB
40318	2166	2	the	the	DT
40318	2166	3	row	row	NN
40318	2166	4	is	be	VBZ
40318	2166	5	filled	fill	VBN
40318	2166	6	,	,	,
40318	2166	7	a	a	DT
40318	2166	8	long	long	JJ
40318	2166	9	strip	strip	NN
40318	2166	10	the	the	DT
40318	2166	11	length	length	NN
40318	2166	12	of	of	IN
40318	2166	13	the	the	DT
40318	2166	14	table	table	NN
40318	2166	15	is	be	VBZ
40318	2166	16	placed	place	VBN
40318	2166	17	against	against	IN
40318	2166	18	the	the	DT
40318	2166	19	row	row	NN
40318	2166	20	.	.	.
40318	2167	1	Another	another	DT
40318	2167	2	row	row	NN
40318	2167	3	is	be	VBZ
40318	2167	4	laid	lay	VBN
40318	2167	5	down	down	RP
40318	2167	6	against	against	IN
40318	2167	7	this	this	DT
40318	2167	8	strip	strip	NN
40318	2167	9	in	in	IN
40318	2167	10	the	the	DT
40318	2167	11	same	same	JJ
40318	2167	12	manner	manner	NN
40318	2167	13	as	as	IN
40318	2167	14	the	the	DT
40318	2167	15	first	first	JJ
40318	2167	16	,	,	,
40318	2167	17	and	and	CC
40318	2167	18	so	so	RB
40318	2167	19	on	on	RB
40318	2167	20	until	until	IN
40318	2167	21	several	several	JJ
40318	2167	22	rows	row	NNS
40318	2167	23	are	be	VBP
40318	2167	24	on	on	IN
40318	2167	25	the	the	DT
40318	2167	26	table	table	NN
40318	2167	27	.	.	.
40318	2168	1	The	the	DT
40318	2168	2	last	last	JJ
40318	2168	3	long	long	JJ
40318	2168	4	strip	strip	NN
40318	2168	5	is	be	VBZ
40318	2168	6	held	hold	VBN
40318	2168	7	firmly	firmly	RB
40318	2168	8	in	in	IN
40318	2168	9	place	place	NN
40318	2168	10	by	by	IN
40318	2168	11	sticks	stick	NNS
40318	2168	12	wedged	wedge	VBN
40318	2168	13	between	between	IN
40318	2168	14	it	-PRON-	PRP
40318	2168	15	and	and	CC
40318	2168	16	the	the	DT
40318	2168	17	opposite	opposite	JJ
40318	2168	18	side	side	NN
40318	2168	19	of	of	IN
40318	2168	20	the	the	DT
40318	2168	21	table	table	NN
40318	2168	22	.	.	.
40318	2169	1	These	these	DT
40318	2169	2	strips	strip	NNS
40318	2169	3	and	and	CC
40318	2169	4	pieces	piece	NNS
40318	2169	5	form	form	VBP
40318	2169	6	a	a	DT
40318	2169	7	mold	mold	NN
40318	2169	8	for	for	IN
40318	2169	9	each	each	DT
40318	2169	10	cheese	cheese	NN
40318	2169	11	while	while	IN
40318	2169	12	draining	drain	VBG
40318	2169	13	.	.	.
40318	2170	1	Usually	usually	RB
40318	2170	2	the	the	DT
40318	2170	3	cheeses	cheese	NNS
40318	2170	4	are	be	VBP
40318	2170	5	turned	turn	VBN
40318	2170	6	several	several	JJ
40318	2170	7	times	time	NNS
40318	2170	8	in	in	IN
40318	2170	9	this	this	DT
40318	2170	10	period	period	NN
40318	2170	11	to	to	TO
40318	2170	12	obtain	obtain	VB
40318	2170	13	a	a	DT
40318	2170	14	uniform	uniform	JJ
40318	2170	15	expulsion	expulsion	NN
40318	2170	16	of	of	IN
40318	2170	17	whey	whey	NN
40318	2170	18	.	.	.
40318	2171	1	In	in	IN
40318	2171	2	about	about	RB
40318	2171	3	twenty	twenty	CD
40318	2171	4	-	-	HYPH
40318	2171	5	four	four	CD
40318	2171	6	hours	hour	NNS
40318	2171	7	the	the	DT
40318	2171	8	cheeses	cheese	NNS
40318	2171	9	are	be	VBP
40318	2171	10	ready	ready	JJ
40318	2171	11	to	to	TO
40318	2171	12	be	be	VB
40318	2171	13	salted	salt	VBN
40318	2171	14	.	.	.
40318	2172	1	This	this	DT
40318	2172	2	is	be	VBZ
40318	2172	3	done	do	VBN
40318	2172	4	by	by	IN
40318	2172	5	applying	apply	VBG
40318	2172	6	the	the	DT
40318	2172	7	salt	salt	NN
40318	2172	8	to	to	IN
40318	2172	9	the	the	DT
40318	2172	10	outside	outside	NN
40318	2172	11	of	of	IN
40318	2172	12	the	the	DT
40318	2172	13	cheese	cheese	NN
40318	2172	14	.	.	.
40318	2173	1	The	the	DT
40318	2173	2	edges	edge	NNS
40318	2173	3	are	be	VBP
40318	2173	4	rolled	roll	VBN
40318	2173	5	in	in	IN
40318	2173	6	a	a	DT
40318	2173	7	box	box	NN
40318	2173	8	of	of	IN
40318	2173	9	salt	salt	NN
40318	2173	10	and	and	CC
40318	2173	11	the	the	DT
40318	2173	12	salt	salt	NN
40318	2173	13	then	then	RB
40318	2173	14	rubbed	rub	VBD
40318	2173	15	on	on	IN
40318	2173	16	the	the	DT
40318	2173	17	two	two	CD
40318	2173	18	broad	broad	JJ
40318	2173	19	surfaces	surface	NNS
40318	2173	20	.	.	.
40318	2174	1	Any	any	DT
40318	2174	2	excess	excess	JJ
40318	2174	3	salt	salt	NN
40318	2174	4	is	be	VBZ
40318	2174	5	brushed	brush	VBN
40318	2174	6	from	from	IN
40318	2174	7	the	the	DT
40318	2174	8	cheese	cheese	NN
40318	2174	9	with	with	IN
40318	2174	10	the	the	DT
40318	2174	11	hand	hand	NN
40318	2174	12	.	.	.
40318	2175	1	The	the	DT
40318	2175	2	cheeses	cheese	NNS
40318	2175	3	are	be	VBP
40318	2175	4	then	then	RB
40318	2175	5	laid	lay	VBN
40318	2175	6	on	on	IN
40318	2175	7	a	a	DT
40318	2175	8	draining	drain	VBG
40318	2175	9	table	table	NN
40318	2175	10	in	in	IN
40318	2175	11	single	single	JJ
40318	2175	12	layers	layer	NNS
40318	2175	13	.	.	.
40318	2176	1	The	the	DT
40318	2176	2	second	second	JJ
40318	2176	3	day	day	NN
40318	2176	4	,	,	,
40318	2176	5	they	-PRON-	PRP
40318	2176	6	are	be	VBP
40318	2176	7	salted	salt	VBN
40318	2176	8	again	again	RB
40318	2176	9	in	in	IN
40318	2176	10	the	the	DT
40318	2176	11	same	same	JJ
40318	2176	12	way	way	NN
40318	2176	13	and	and	CC
40318	2176	14	piled	pile	VBD
40318	2176	15	two	two	CD
40318	2176	16	deep	deep	JJ
40318	2176	17	;	;	:
40318	2176	18	they	-PRON-	PRP
40318	2176	19	are	be	VBP
40318	2176	20	salted	salt	VBN
40318	2176	21	again	again	RB
40318	2176	22	the	the	DT
40318	2176	23	third	third	JJ
40318	2176	24	day	day	NN
40318	2176	25	and	and	CC
40318	2176	26	piled	pile	VBD
40318	2176	27	three	three	CD
40318	2176	28	or	or	CC
40318	2176	29	four	four	CD
40318	2176	30	layers	layer	NNS
40318	2176	31	deep	deep	JJ
40318	2176	32	.	.	.
40318	2177	1	The	the	DT
40318	2177	2	salting	salt	VBG
40318	2177	3	room	room	NN
40318	2177	4	or	or	CC
40318	2177	5	cellar	cellar	NN
40318	2177	6	should	should	MD
40318	2177	7	have	have	VB
40318	2177	8	a	a	DT
40318	2177	9	temperature	temperature	NN
40318	2177	10	of	of	IN
40318	2177	11	60	60	CD
40318	2177	12	°	°	,
40318	2177	13	F.	F.	NNP
40318	2177	14	and	and	CC
40318	2177	15	be	be	VB
40318	2177	16	fairly	fairly	RB
40318	2177	17	damp	damp	JJ
40318	2177	18	.	.	.
40318	2178	1	The	the	DT
40318	2178	2	amount	amount	NN
40318	2178	3	of	of	IN
40318	2178	4	salt	salt	NN
40318	2178	5	used	use	VBN
40318	2178	6	is	be	VBZ
40318	2178	7	very	very	RB
40318	2178	8	important	important	JJ
40318	2178	9	.	.	.
40318	2179	1	The	the	DT
40318	2179	2	tendency	tendency	NN
40318	2179	3	is	be	VBZ
40318	2179	4	to	to	TO
40318	2179	5	use	use	VB
40318	2179	6	too	too	RB
40318	2179	7	much	much	JJ
40318	2179	8	salt	salt	NN
40318	2179	9	.	.	.
40318	2180	1	This	this	DT
40318	2180	2	retards	retard	VBZ
40318	2180	3	the	the	DT
40318	2180	4	ripening	ripening	JJ
40318	2180	5	process	process	NN
40318	2180	6	and	and	CC
40318	2180	7	in	in	IN
40318	2180	8	extreme	extreme	JJ
40318	2180	9	cases	case	NNS
40318	2180	10	gives	give	VBZ
40318	2180	11	the	the	DT
40318	2180	12	cheese	cheese	NN
40318	2180	13	a	a	DT
40318	2180	14	salty	salty	JJ
40318	2180	15	taste	taste	NN
40318	2180	16	.	.	.
40318	2181	1	If	if	IN
40318	2181	2	not	not	RB
40318	2181	3	enough	enough	JJ
40318	2181	4	salt	salt	NN
40318	2181	5	is	be	VBZ
40318	2181	6	used	use	VBN
40318	2181	7	,	,	,
40318	2181	8	the	the	DT
40318	2181	9	cheese	cheese	NN
40318	2181	10	will	will	MD
40318	2181	11	deteriorate	deteriorate	VB
40318	2181	12	very	very	RB
40318	2181	13	rapidly	rapidly	RB
40318	2181	14	on	on	IN
40318	2181	15	account	account	NN
40318	2181	16	of	of	IN
40318	2181	17	the	the	DT
40318	2181	18	development	development	NN
40318	2181	19	of	of	IN
40318	2181	20	undesirable	undesirable	JJ
40318	2181	21	types	type	NNS
40318	2181	22	of	of	IN
40318	2181	23	fermentation	fermentation	NN
40318	2181	24	.	.	.
40318	2182	1	The	the	DT
40318	2182	2	cheeses	cheese	NNS
40318	2182	3	when	when	WRB
40318	2182	4	salted	salt	VBN
40318	2182	5	are	be	VBP
40318	2182	6	then	then	RB
40318	2182	7	placed	place	VBN
40318	2182	8	in	in	IN
40318	2182	9	the	the	DT
40318	2182	10	curing	curing	NN
40318	2182	11	room	room	NN
40318	2182	12	,	,	,
40318	2182	13	which	which	WDT
40318	2182	14	is	be	VBZ
40318	2182	15	a	a	DT
40318	2182	16	cellar	cellar	NN
40318	2182	17	,	,	,
40318	2182	18	usually	usually	RB
40318	2182	19	beyond	beyond	IN
40318	2182	20	the	the	DT
40318	2182	21	salting	salt	VBG
40318	2182	22	room	room	NN
40318	2182	23	.	.	.
40318	2183	1	This	this	DT
40318	2183	2	cellar	cellar	NN
40318	2183	3	should	should	MD
40318	2183	4	have	have	VB
40318	2183	5	a	a	DT
40318	2183	6	temperature	temperature	NN
40318	2183	7	of	of	IN
40318	2183	8	58	58	CD
40318	2183	9	°	°	NNS
40318	2183	10	to	to	IN
40318	2183	11	64	64	CD
40318	2183	12	°	°	,
40318	2183	13	F.	F.	NNP
40318	2183	14	and	and	CC
40318	2183	15	a	a	DT
40318	2183	16	relative	relative	JJ
40318	2183	17	humidity	humidity	NN
40318	2183	18	of	of	IN
40318	2183	19	95	95	CD
40318	2183	20	per	per	IN
40318	2183	21	cent	cent	NN
40318	2183	22	of	of	IN
40318	2183	23	saturation	saturation	NN
40318	2183	24	.	.	.
40318	2184	1	In	in	IN
40318	2184	2	winter	winter	NN
40318	2184	3	it	-PRON-	PRP
40318	2184	4	is	be	VBZ
40318	2184	5	necessary	necessary	JJ
40318	2184	6	to	to	TO
40318	2184	7	have	have	VB
40318	2184	8	a	a	DT
40318	2184	9	fire	fire	NN
40318	2184	10	to	to	TO
40318	2184	11	keep	keep	VB
40318	2184	12	the	the	DT
40318	2184	13	rooms	room	NNS
40318	2184	14	warm	warm	JJ
40318	2184	15	,	,	,
40318	2184	16	otherwise	otherwise	RB
40318	2184	17	the	the	DT
40318	2184	18	cheese	cheese	NN
40318	2184	19	would	would	MD
40318	2184	20	cure	cure	VB
40318	2184	21	very	very	RB
40318	2184	22	slowly	slowly	RB
40318	2184	23	or	or	CC
40318	2184	24	not	not	RB
40318	2184	25	at	at	RB
40318	2184	26	all	all	RB
40318	2184	27	.	.	.
40318	2185	1	In	in	IN
40318	2185	2	some	some	DT
40318	2185	3	factories	factory	NNS
40318	2185	4	the	the	DT
40318	2185	5	curing	cure	VBG
40318	2185	6	and	and	CC
40318	2185	7	salting	salt	VBG
40318	2185	8	cellars	cellar	NNS
40318	2185	9	are	be	VBP
40318	2185	10	a	a	DT
40318	2185	11	single	single	JJ
40318	2185	12	room	room	NN
40318	2185	13	.	.	.
40318	2186	1	+162	+162	NNP
40318	2186	2	.	.	.
40318	2187	1	Ripening	ripen	VBG
40318	2187	2	Limburger.+--When	Limburger.+--When	NNP
40318	2187	3	first	first	RB
40318	2187	4	placed	place	VBN
40318	2187	5	in	in	IN
40318	2187	6	the	the	DT
40318	2187	7	curing	cure	VBG
40318	2187	8	cellar	cellar	NN
40318	2187	9	,	,	,
40318	2187	10	the	the	DT
40318	2187	11	cheeses	cheese	NNS
40318	2187	12	are	be	VBP
40318	2187	13	put	put	VBN
40318	2187	14	on	on	IN
40318	2187	15	edge	edge	NN
40318	2187	16	close	close	RB
40318	2187	17	together	together	RB
40318	2187	18	,	,	,
40318	2187	19	and	and	CC
40318	2187	20	as	as	IN
40318	2187	21	they	-PRON-	PRP
40318	2187	22	cure	cure	VBP
40318	2187	23	are	be	VBP
40318	2187	24	gradually	gradually	RB
40318	2187	25	separated	separate	VBN
40318	2187	26	.	.	.
40318	2188	1	While	while	IN
40318	2188	2	in	in	IN
40318	2188	3	the	the	DT
40318	2188	4	curing	cure	VBG
40318	2188	5	cellar	cellar	NN
40318	2188	6	,	,	,
40318	2188	7	the	the	DT
40318	2188	8	cheese	cheese	NN
40318	2188	9	must	must	MD
40318	2188	10	be	be	VB
40318	2188	11	rubbed	rub	VBN
40318	2188	12	frequently	frequently	RB
40318	2188	13	by	by	IN
40318	2188	14	hand	hand	NN
40318	2188	15	and	and	CC
40318	2188	16	washed	wash	VBD
40318	2188	17	,	,	,
40318	2188	18	usually	usually	RB
40318	2188	19	with	with	IN
40318	2188	20	salt	salt	NN
40318	2188	21	water	water	NN
40318	2188	22	.	.	.
40318	2189	1	The	the	DT
40318	2189	2	object	object	NN
40318	2189	3	of	of	IN
40318	2189	4	the	the	DT
40318	2189	5	rubbing	rubbing	NN
40318	2189	6	is	be	VBZ
40318	2189	7	to	to	TO
40318	2189	8	keep	keep	VB
40318	2189	9	the	the	DT
40318	2189	10	surface	surface	NN
40318	2189	11	of	of	IN
40318	2189	12	the	the	DT
40318	2189	13	cheese	cheese	NN
40318	2189	14	moist	moist	NN
40318	2189	15	and	and	CC
40318	2189	16	prevent	prevent	VB
40318	2189	17	the	the	DT
40318	2189	18	growth	growth	NN
40318	2189	19	of	of	IN
40318	2189	20	molds	mold	NNS
40318	2189	21	.	.	.
40318	2190	1	The	the	DT
40318	2190	2	drier	dry	JJR
40318	2190	3	the	the	DT
40318	2190	4	cheese	cheese	NN
40318	2190	5	and	and	CC
40318	2190	6	the	the	DT
40318	2190	7	more	more	JJR
40318	2190	8	mold	mold	NN
40318	2190	9	,	,	,
40318	2190	10	the	the	DT
40318	2190	11	oftener	oftener	RB
40318	2190	12	the	the	DT
40318	2190	13	cheeses	cheese	NNS
40318	2190	14	must	must	MD
40318	2190	15	be	be	VB
40318	2190	16	rubbed	rub	VBN
40318	2190	17	.	.	.
40318	2191	1	The	the	DT
40318	2191	2	drying	drying	NN
40318	2191	3	or	or	CC
40318	2191	4	the	the	DT
40318	2191	5	evaporation	evaporation	NN
40318	2191	6	from	from	IN
40318	2191	7	the	the	DT
40318	2191	8	cheese	cheese	NN
40318	2191	9	can	can	MD
40318	2191	10	be	be	VB
40318	2191	11	retarded	retard	VBN
40318	2191	12	by	by	IN
40318	2191	13	sprinkling	sprinkle	VBG
40318	2191	14	the	the	DT
40318	2191	15	floor	floor	NN
40318	2191	16	of	of	IN
40318	2191	17	the	the	DT
40318	2191	18	cellar	cellar	NN
40318	2191	19	with	with	IN
40318	2191	20	water	water	NN
40318	2191	21	.	.	.
40318	2192	1	When	when	WRB
40318	2192	2	first	first	RB
40318	2192	3	placed	place	VBN
40318	2192	4	in	in	IN
40318	2192	5	the	the	DT
40318	2192	6	curing	cure	VBG
40318	2192	7	cellar	cellar	NN
40318	2192	8	,	,	,
40318	2192	9	they	-PRON-	PRP
40318	2192	10	are	be	VBP
40318	2192	11	usually	usually	RB
40318	2192	12	rubbed	rub	VBN
40318	2192	13	daily	daily	RB
40318	2192	14	;	;	:
40318	2192	15	after	after	IN
40318	2192	16	a	a	DT
40318	2192	17	few	few	JJ
40318	2192	18	days	day	NNS
40318	2192	19	they	-PRON-	PRP
40318	2192	20	are	be	VBP
40318	2192	21	rubbed	rub	VBN
40318	2192	22	every	every	DT
40318	2192	23	other	other	JJ
40318	2192	24	day	day	NN
40318	2192	25	and	and	CC
40318	2192	26	finally	finally	RB
40318	2192	27	as	as	RB
40318	2192	28	often	often	RB
40318	2192	29	as	as	IN
40318	2192	30	the	the	DT
40318	2192	31	cheese	cheese	NN
40318	2192	32	-	-	HYPH
40318	2192	33	maker	maker	NN
40318	2192	34	can	can	MD
40318	2192	35	find	find	VB
40318	2192	36	time	time	NN
40318	2192	37	to	to	TO
40318	2192	38	work	work	VB
40318	2192	39	at	at	IN
40318	2192	40	them	-PRON-	PRP
40318	2192	41	.	.	.
40318	2193	1	The	the	DT
40318	2193	2	more	more	RBR
40318	2193	3	the	the	DT
40318	2193	4	cheeses	cheese	NNS
40318	2193	5	are	be	VBP
40318	2193	6	rubbed	rub	VBN
40318	2193	7	,	,	,
40318	2193	8	the	the	DT
40318	2193	9	better	well	JJR
40318	2193	10	the	the	DT
40318	2193	11	rind	rind	NN
40318	2193	12	.	.	.
40318	2194	1	In	in	IN
40318	2194	2	the	the	DT
40318	2194	3	curing	curing	NN
40318	2194	4	of	of	IN
40318	2194	5	Limburger	Limburger	NNP
40318	2194	6	cheese	cheese	NN
40318	2194	7	,	,	,
40318	2194	8	protein	protein	NN
40318	2194	9	compounds	compound	NNS
40318	2194	10	are	be	VBP
40318	2194	11	attacked	attack	VBN
40318	2194	12	by	by	IN
40318	2194	13	the	the	DT
40318	2194	14	micro	micro	JJ
40318	2194	15	-	-	HYPH
40318	2194	16	organisms	organism	NNS
40318	2194	17	.	.	.
40318	2195	1	Certain	certain	JJ
40318	2195	2	highly	highly	RB
40318	2195	3	-	-	HYPH
40318	2195	4	flavored	flavor	VBN
40318	2195	5	fatty	fatty	NN
40318	2195	6	acids	acid	NNS
40318	2195	7	are	be	VBP
40318	2195	8	commonly	commonly	RB
40318	2195	9	produced	produce	VBN
40318	2195	10	.	.	.
40318	2196	1	[	[	-LRB-
40318	2196	2	61	61	CD
40318	2196	3	]	]	-RRB-
40318	2196	4	This	this	DT
40318	2196	5	change	change	NN
40318	2196	6	works	work	VBZ
40318	2196	7	most	most	RBS
40318	2196	8	rapidly	rapidly	RB
40318	2196	9	near	near	IN
40318	2196	10	the	the	DT
40318	2196	11	outside	outside	NN
40318	2196	12	and	and	CC
40318	2196	13	more	more	RBR
40318	2196	14	slowly	slowly	RB
40318	2196	15	toward	toward	IN
40318	2196	16	the	the	DT
40318	2196	17	center	center	NN
40318	2196	18	of	of	IN
40318	2196	19	the	the	DT
40318	2196	20	cheese	cheese	NN
40318	2196	21	.	.	.
40318	2197	1	The	the	DT
40318	2197	2	stage	stage	NN
40318	2197	3	of	of	IN
40318	2197	4	ripening	ripening	JJ
40318	2197	5	can	can	MD
40318	2197	6	be	be	VB
40318	2197	7	determined	determine	VBN
40318	2197	8	by	by	IN
40318	2197	9	examining	examine	VBG
40318	2197	10	the	the	DT
40318	2197	11	cheese	cheese	NN
40318	2197	12	.	.	.
40318	2198	1	When	when	WRB
40318	2198	2	first	first	RB
40318	2198	3	made	make	VBN
40318	2198	4	,	,	,
40318	2198	5	a	a	DT
40318	2198	6	cheese	cheese	NN
40318	2198	7	is	be	VBZ
40318	2198	8	harsh	harsh	JJ
40318	2198	9	and	and	CC
40318	2198	10	hard	hard	JJ
40318	2198	11	and	and	CC
40318	2198	12	the	the	DT
40318	2198	13	outside	outside	NN
40318	2198	14	is	be	VBZ
40318	2198	15	more	more	RBR
40318	2198	16	or	or	CC
40318	2198	17	less	less	RBR
40318	2198	18	white	white	JJ
40318	2198	19	:	:	:
40318	2198	20	as	as	IN
40318	2198	21	the	the	DT
40318	2198	22	curing	cure	VBG
40318	2198	23	changes	change	NNS
40318	2198	24	take	take	VBP
40318	2198	25	place	place	NN
40318	2198	26	,	,	,
40318	2198	27	the	the	DT
40318	2198	28	cheese	cheese	NN
40318	2198	29	becomes	become	VBZ
40318	2198	30	soft	soft	JJ
40318	2198	31	and	and	CC
40318	2198	32	pasty	pasty	NN
40318	2198	33	or	or	CC
40318	2198	34	buttery	buttery	NN
40318	2198	35	.	.	.
40318	2199	1	The	the	DT
40318	2199	2	outside	outside	JJ
40318	2199	3	color	color	NN
40318	2199	4	changes	change	NNS
40318	2199	5	from	from	IN
40318	2199	6	a	a	DT
40318	2199	7	whitish	whitish	NN
40318	2199	8	to	to	IN
40318	2199	9	a	a	DT
40318	2199	10	yellowish	yellowish	JJ
40318	2199	11	and	and	CC
40318	2199	12	finally	finally	RB
40318	2199	13	even	even	RB
40318	2199	14	a	a	DT
40318	2199	15	reddish	reddish	JJ
40318	2199	16	brown	brown	NN
40318	2199	17	.	.	.
40318	2200	1	It	-PRON-	PRP
40318	2200	2	requires	require	VBZ
40318	2200	3	considerable	considerable	JJ
40318	2200	4	time	time	NN
40318	2200	5	for	for	IN
40318	2200	6	the	the	DT
40318	2200	7	ripening	ripening	JJ
40318	2200	8	agents	agent	NNS
40318	2200	9	to	to	TO
40318	2200	10	work	work	VB
40318	2200	11	from	from	IN
40318	2200	12	the	the	DT
40318	2200	13	outside	outside	NN
40318	2200	14	to	to	IN
40318	2200	15	the	the	DT
40318	2200	16	center	center	NN
40318	2200	17	of	of	IN
40318	2200	18	the	the	DT
40318	2200	19	cheese	cheese	NN
40318	2200	20	.	.	.
40318	2201	1	As	as	IN
40318	2201	2	ripening	ripening	JJ
40318	2201	3	progresses	progress	NNS
40318	2201	4	,	,	,
40318	2201	5	Limburger	Limburger	NNP
40318	2201	6	cheeses	cheese	NNS
40318	2201	7	tend	tend	VBP
40318	2201	8	to	to	TO
40318	2201	9	become	become	VB
40318	2201	10	soft	soft	JJ
40318	2201	11	enough	enough	RB
40318	2201	12	to	to	TO
40318	2201	13	break	break	VB
40318	2201	14	in	in	IN
40318	2201	15	handling	handling	NN
40318	2201	16	.	.	.
40318	2202	1	If	if	IN
40318	2202	2	such	such	JJ
40318	2202	3	cheeses	cheese	NNS
40318	2202	4	are	be	VBP
40318	2202	5	wrapped	wrap	VBN
40318	2202	6	in	in	IN
40318	2202	7	manila	manila	JJ
40318	2202	8	paper	paper	NN
40318	2202	9	after	after	IN
40318	2202	10	three	three	CD
40318	2202	11	to	to	TO
40318	2202	12	four	four	CD
40318	2202	13	weeks	week	NNS
40318	2202	14	of	of	IN
40318	2202	15	ripening	ripen	VBG
40318	2202	16	and	and	CC
40318	2202	17	packed	pack	VBN
40318	2202	18	in	in	IN
40318	2202	19	boxes	box	NNS
40318	2202	20	,	,	,
40318	2202	21	losses	loss	NNS
40318	2202	22	from	from	IN
40318	2202	23	handling	handle	VBG
40318	2202	24	are	be	VBP
40318	2202	25	eliminated	eliminate	VBN
40318	2202	26	.	.	.
40318	2203	1	One	one	CD
40318	2203	2	loose	loose	JJ
40318	2203	3	board	board	NN
40318	2203	4	is	be	VBZ
40318	2203	5	left	leave	VBN
40318	2203	6	on	on	IN
40318	2203	7	each	each	DT
40318	2203	8	box	box	NN
40318	2203	9	and	and	CC
40318	2203	10	the	the	DT
40318	2203	11	boxes	box	NNS
40318	2203	12	remain	remain	VBP
40318	2203	13	in	in	IN
40318	2203	14	the	the	DT
40318	2203	15	ripening	ripening	JJ
40318	2203	16	cellar	cellar	NN
40318	2203	17	until	until	IN
40318	2203	18	the	the	DT
40318	2203	19	cheese	cheese	NN
40318	2203	20	-	-	HYPH
40318	2203	21	maker	maker	NN
40318	2203	22	decides	decide	VBZ
40318	2203	23	by	by	IN
40318	2203	24	removal	removal	NN
40318	2203	25	and	and	CC
40318	2203	26	examination	examination	NN
40318	2203	27	of	of	IN
40318	2203	28	cheeses	cheese	NNS
40318	2203	29	from	from	IN
40318	2203	30	time	time	NN
40318	2203	31	to	to	IN
40318	2203	32	time	time	NN
40318	2203	33	that	that	IN
40318	2203	34	they	-PRON-	PRP
40318	2203	35	are	be	VBP
40318	2203	36	ready	ready	JJ
40318	2203	37	for	for	IN
40318	2203	38	shipment	shipment	NN
40318	2203	39	.	.	.
40318	2204	1	When	when	WRB
40318	2204	2	fully	fully	RB
40318	2204	3	ripe	ripe	JJ
40318	2204	4	,	,	,
40318	2204	5	the	the	DT
40318	2204	6	cheese	cheese	NN
40318	2204	7	spoils	spoil	VBZ
40318	2204	8	very	very	RB
40318	2204	9	quickly	quickly	RB
40318	2204	10	.	.	.
40318	2205	1	Unless	unless	IN
40318	2205	2	handled	handle	VBN
40318	2205	3	very	very	RB
40318	2205	4	carefully	carefully	RB
40318	2205	5	,	,	,
40318	2205	6	the	the	DT
40318	2205	7	outer	outer	JJ
40318	2205	8	part	part	NN
40318	2205	9	may	may	MD
40318	2205	10	actually	actually	RB
40318	2205	11	rot	rot	VB
40318	2205	12	before	before	IN
40318	2205	13	the	the	DT
40318	2205	14	interior	interior	NN
40318	2205	15	is	be	VBZ
40318	2205	16	fully	fully	RB
40318	2205	17	ripe	ripe	JJ
40318	2205	18	.	.	.
40318	2206	1	The	the	DT
40318	2206	2	cheeses	cheese	NNS
40318	2206	3	are	be	VBP
40318	2206	4	shipped	ship	VBN
40318	2206	5	from	from	IN
40318	2206	6	the	the	DT
40318	2206	7	factory	factory	NN
40318	2206	8	when	when	WRB
40318	2206	9	they	-PRON-	PRP
40318	2206	10	are	be	VBP
40318	2206	11	eight	eight	CD
40318	2206	12	to	to	TO
40318	2206	13	ten	ten	CD
40318	2206	14	weeks	week	NNS
40318	2206	15	old	old	JJ
40318	2206	16	.	.	.
40318	2207	1	They	-PRON-	PRP
40318	2207	2	are	be	VBP
40318	2207	3	then	then	RB
40318	2207	4	placed	place	VBN
40318	2207	5	in	in	IN
40318	2207	6	cold	cold	JJ
40318	2207	7	storage	storage	NN
40318	2207	8	,	,	,
40318	2207	9	which	which	WDT
40318	2207	10	checks	check	VBZ
40318	2207	11	the	the	DT
40318	2207	12	action	action	NN
40318	2207	13	of	of	IN
40318	2207	14	the	the	DT
40318	2207	15	ripening	ripening	JJ
40318	2207	16	agents	agent	NNS
40318	2207	17	and	and	CC
40318	2207	18	so	so	RB
40318	2207	19	lengthens	lengthen	VBZ
40318	2207	20	the	the	DT
40318	2207	21	commercial	commercial	JJ
40318	2207	22	life	life	NN
40318	2207	23	of	of	IN
40318	2207	24	the	the	DT
40318	2207	25	cheese	cheese	NN
40318	2207	26	.	.	.
40318	2208	1	+163	+163	NNP
40318	2208	2	.	.	.
40318	2209	1	Marketing	marketing	NN
40318	2209	2	and	and	CC
40318	2209	3	qualities	quality	NNS
40318	2209	4	of	of	IN
40318	2209	5	Limburger.+--As	Limburger.+--As	NNP
40318	2209	6	shipped	ship	VBD
40318	2209	7	from	from	IN
40318	2209	8	the	the	DT
40318	2209	9	factory	factory	NN
40318	2209	10	,	,	,
40318	2209	11	each	each	DT
40318	2209	12	cheese	cheese	NN
40318	2209	13	is	be	VBZ
40318	2209	14	wrapped	wrap	VBN
40318	2209	15	in	in	IN
40318	2209	16	heavy	heavy	JJ
40318	2209	17	manila	manila	JJ
40318	2209	18	paper	paper	NN
40318	2209	19	and	and	CC
40318	2209	20	frequently	frequently	RB
40318	2209	21	also	also	RB
40318	2209	22	in	in	IN
40318	2209	23	tin	tin	NN
40318	2209	24	-	-	HYPH
40318	2209	25	foil	foil	NN
40318	2209	26	.	.	.
40318	2210	1	The	the	DT
40318	2210	2	cheeses	cheese	NNS
40318	2210	3	are	be	VBP
40318	2210	4	packed	pack	VBN
40318	2210	5	in	in	IN
40318	2210	6	boxes	box	NNS
40318	2210	7	which	which	WDT
40318	2210	8	hold	hold	VBP
40318	2210	9	forty	forty	CD
40318	2210	10	-	-	HYPH
40318	2210	11	eight	eight	CD
40318	2210	12	.	.	.
40318	2211	1	Each	each	DT
40318	2211	2	cheese	cheese	NN
40318	2211	3	weighs	weigh	VBZ
40318	2211	4	about	about	RB
40318	2211	5	two	two	CD
40318	2211	6	pounds	pound	NNS
40318	2211	7	.	.	.
40318	2212	1	Limburger	limburger	NN
40318	2212	2	cheese	cheese	NN
40318	2212	3	should	should	MD
40318	2212	4	be	be	VB
40318	2212	5	regular	regular	JJ
40318	2212	6	in	in	IN
40318	2212	7	shape	shape	NN
40318	2212	8	.	.	.
40318	2213	1	The	the	DT
40318	2213	2	rind	rind	NN
40318	2213	3	should	should	MD
40318	2213	4	not	not	RB
40318	2213	5	be	be	VB
40318	2213	6	cracked	crack	VBN
40318	2213	7	or	or	CC
40318	2213	8	broken	break	VBN
40318	2213	9	nor	nor	CC
40318	2213	10	the	the	DT
40318	2213	11	sides	side	NNS
40318	2213	12	bulged	bulge	VBD
40318	2213	13	,	,	,
40318	2213	14	nor	nor	CC
40318	2213	15	should	should	MD
40318	2213	16	it	-PRON-	PRP
40318	2213	17	be	be	VB
40318	2213	18	lopsided	lopside	VBN
40318	2213	19	.	.	.
40318	2214	1	It	-PRON-	PRP
40318	2214	2	should	should	MD
40318	2214	3	have	have	VB
40318	2214	4	the	the	DT
40318	2214	5	pronounced	pronounce	VBN
40318	2214	6	characteristic	characteristic	JJ
40318	2214	7	flavor	flavor	NN
40318	2214	8	,	,	,
40318	2214	9	without	without	IN
40318	2214	10	other	other	JJ
40318	2214	11	objectionable	objectionable	JJ
40318	2214	12	flavors	flavor	NNS
40318	2214	13	due	due	JJ
40318	2214	14	to	to	IN
40318	2214	15	undesirable	undesirable	JJ
40318	2214	16	fermentations	fermentation	NNS
40318	2214	17	.	.	.
40318	2215	1	The	the	DT
40318	2215	2	body	body	NN
40318	2215	3	should	should	MD
40318	2215	4	be	be	VB
40318	2215	5	uniform	uniform	JJ
40318	2215	6	throughout	throughout	IN
40318	2215	7	.	.	.
40318	2216	1	It	-PRON-	PRP
40318	2216	2	is	be	VBZ
40318	2216	3	common	common	JJ
40318	2216	4	to	to	TO
40318	2216	5	find	find	VB
40318	2216	6	cheeses	cheese	NNS
40318	2216	7	that	that	WDT
40318	2216	8	have	have	VBP
40318	2216	9	not	not	RB
40318	2216	10	a	a	DT
40318	2216	11	uniform	uniform	JJ
40318	2216	12	body	body	NN
40318	2216	13	,	,	,
40318	2216	14	due	due	IN
40318	2216	15	to	to	IN
40318	2216	16	lack	lack	NN
40318	2216	17	of	of	IN
40318	2216	18	curing	curing	NN
40318	2216	19	;	;	:
40318	2216	20	a	a	DT
40318	2216	21	small	small	JJ
40318	2216	22	part	part	NN
40318	2216	23	of	of	IN
40318	2216	24	the	the	DT
40318	2216	25	interior	interior	NN
40318	2216	26	at	at	IN
40318	2216	27	the	the	DT
40318	2216	28	center	center	NN
40318	2216	29	will	will	MD
40318	2216	30	be	be	VB
40318	2216	31	hard	hard	JJ
40318	2216	32	and	and	CC
40318	2216	33	not	not	RB
40318	2216	34	cured	cure	VBN
40318	2216	35	,	,	,
40318	2216	36	while	while	IN
40318	2216	37	the	the	DT
40318	2216	38	remainder	remainder	NN
40318	2216	39	of	of	IN
40318	2216	40	the	the	DT
40318	2216	41	cheese	cheese	NN
40318	2216	42	will	will	MD
40318	2216	43	be	be	VB
40318	2216	44	soft	soft	JJ
40318	2216	45	and	and	CC
40318	2216	46	buttery	buttery	JJ
40318	2216	47	.	.	.
40318	2217	1	The	the	DT
40318	2217	2	color	color	NN
40318	2217	3	should	should	MD
40318	2217	4	be	be	VB
40318	2217	5	uniform	uniform	JJ
40318	2217	6	.	.	.
40318	2218	1	When	when	WRB
40318	2218	2	not	not	RB
40318	2218	3	entirely	entirely	RB
40318	2218	4	cured	cure	VBN
40318	2218	5	,	,	,
40318	2218	6	the	the	DT
40318	2218	7	uncured	uncured	JJ
40318	2218	8	part	part	NN
40318	2218	9	at	at	IN
40318	2218	10	the	the	DT
40318	2218	11	center	center	NN
40318	2218	12	is	be	VBZ
40318	2218	13	usually	usually	RB
40318	2218	14	of	of	IN
40318	2218	15	a	a	DT
40318	2218	16	lighter	light	JJR
40318	2218	17	color	color	NN
40318	2218	18	.	.	.
40318	2219	1	The	the	DT
40318	2219	2	cheese	cheese	NN
40318	2219	3	should	should	MD
40318	2219	4	contain	contain	VB
40318	2219	5	the	the	DT
40318	2219	6	proper	proper	JJ
40318	2219	7	amount	amount	NN
40318	2219	8	of	of	IN
40318	2219	9	salt	salt	NN
40318	2219	10	.	.	.
40318	2220	1	The	the	DT
40318	2220	2	most	most	RBS
40318	2220	3	common	common	JJ
40318	2220	4	defect	defect	NN
40318	2220	5	is	be	VBZ
40318	2220	6	in	in	IN
40318	2220	7	the	the	DT
40318	2220	8	flavor	flavor	NN
40318	2220	9	.	.	.
40318	2221	1	If	if	IN
40318	2221	2	the	the	DT
40318	2221	3	milk	milk	NN
40318	2221	4	is	be	VBZ
40318	2221	5	not	not	RB
40318	2221	6	free	free	JJ
40318	2221	7	from	from	IN
40318	2221	8	bad	bad	JJ
40318	2221	9	odors	odor	NNS
40318	2221	10	and	and	CC
40318	2221	11	flavors	flavor	NNS
40318	2221	12	,	,	,
40318	2221	13	these	these	DT
40318	2221	14	are	be	VBP
40318	2221	15	apt	apt	JJ
40318	2221	16	to	to	TO
40318	2221	17	be	be	VB
40318	2221	18	more	more	RBR
40318	2221	19	pronounced	pronounced	JJ
40318	2221	20	in	in	IN
40318	2221	21	the	the	DT
40318	2221	22	cheese	cheese	NN
40318	2221	23	than	than	IN
40318	2221	24	in	in	IN
40318	2221	25	the	the	DT
40318	2221	26	milk	milk	NN
40318	2221	27	.	.	.
40318	2222	1	(	(	-LRB-
40318	2222	2	For	for	IN
40318	2222	3	care	care	NN
40318	2222	4	of	of	IN
40318	2222	5	milk	milk	NN
40318	2222	6	see	see	VBP
40318	2222	7	Chapter	Chapter	NNP
40318	2222	8	II	II	NNP
40318	2222	9	.	.	.
40318	2222	10	)	)	-RRB-
40318	2223	1	Gas	gas	NN
40318	2223	2	-	-	HYPH
40318	2223	3	forming	form	VBG
40318	2223	4	fermentations	fermentation	NNS
40318	2223	5	are	be	VBP
40318	2223	6	very	very	RB
40318	2223	7	bad	bad	JJ
40318	2223	8	in	in	IN
40318	2223	9	this	this	DT
40318	2223	10	variety	variety	NN
40318	2223	11	of	of	IN
40318	2223	12	cheese	cheese	NN
40318	2223	13	as	as	IN
40318	2223	14	they	-PRON-	PRP
40318	2223	15	can	can	MD
40318	2223	16	not	not	RB
40318	2223	17	be	be	VB
40318	2223	18	controlled	control	VBN
40318	2223	19	and	and	CC
40318	2223	20	give	give	VB
40318	2223	21	the	the	DT
40318	2223	22	cheese	cheese	NN
40318	2223	23	a	a	DT
40318	2223	24	bad	bad	JJ
40318	2223	25	flavor	flavor	NN
40318	2223	26	and	and	CC
40318	2223	27	a	a	DT
40318	2223	28	"	"	``
40318	2223	29	gassy	gassy	JJ
40318	2223	30	body	body	NN
40318	2223	31	.	.	.
40318	2223	32	"	"	''
40318	2224	1	When	when	WRB
40318	2224	2	a	a	DT
40318	2224	3	cheese	cheese	NN
40318	2224	4	is	be	VBZ
40318	2224	5	gassy	gassy	JJ
40318	2224	6	,	,	,
40318	2224	7	the	the	DT
40318	2224	8	sides	side	NNS
40318	2224	9	are	be	VBP
40318	2224	10	most	most	RBS
40318	2224	11	liable	liable	JJ
40318	2224	12	to	to	TO
40318	2224	13	be	be	VB
40318	2224	14	bulged	bulge	VBN
40318	2224	15	and	and	CC
40318	2224	16	the	the	DT
40318	2224	17	body	body	NN
40318	2224	18	is	be	VBZ
40318	2224	19	full	full	JJ
40318	2224	20	of	of	IN
40318	2224	21	gas	gas	NN
40318	2224	22	holes	hole	NNS
40318	2224	23	or	or	CC
40318	2224	24	pockets	pocket	NNS
40318	2224	25	.	.	.
40318	2225	1	Another	another	DT
40318	2225	2	defect	defect	NN
40318	2225	3	is	be	VBZ
40318	2225	4	a	a	DT
40318	2225	5	sour	sour	JJ
40318	2225	6	cheese	cheese	NN
40318	2225	7	.	.	.
40318	2226	1	This	this	DT
40318	2226	2	is	be	VBZ
40318	2226	3	caused	cause	VBN
40318	2226	4	by	by	IN
40318	2226	5	the	the	DT
40318	2226	6	development	development	NN
40318	2226	7	of	of	IN
40318	2226	8	too	too	RB
40318	2226	9	much	much	JJ
40318	2226	10	acid	acid	NN
40318	2226	11	in	in	IN
40318	2226	12	the	the	DT
40318	2226	13	milk	milk	NN
40318	2226	14	or	or	CC
40318	2226	15	during	during	IN
40318	2226	16	the	the	DT
40318	2226	17	manufacturing	manufacturing	NN
40318	2226	18	process	process	NN
40318	2226	19	.	.	.
40318	2227	1	A	a	DT
40318	2227	2	sour	sour	JJ
40318	2227	3	cheese	cheese	NN
40318	2227	4	usually	usually	RB
40318	2227	5	cures	cure	VBZ
40318	2227	6	slowly	slowly	RB
40318	2227	7	and	and	CC
40318	2227	8	has	have	VBZ
40318	2227	9	a	a	DT
40318	2227	10	pronounced	pronounce	VBN
40318	2227	11	sour	sour	JJ
40318	2227	12	taste	taste	NN
40318	2227	13	.	.	.
40318	2228	1	The	the	DT
40318	2228	2	body	body	NN
40318	2228	3	is	be	VBZ
40318	2228	4	hard	hard	JJ
40318	2228	5	and	and	CC
40318	2228	6	bitter	bitter	JJ
40318	2228	7	.	.	.
40318	2229	1	If	if	IN
40318	2229	2	the	the	DT
40318	2229	3	cheese	cheese	NN
40318	2229	4	contains	contain	VBZ
40318	2229	5	too	too	RB
40318	2229	6	much	much	JJ
40318	2229	7	moisture	moisture	NN
40318	2229	8	,	,	,
40318	2229	9	it	-PRON-	PRP
40318	2229	10	will	will	MD
40318	2229	11	cure	cure	VB
40318	2229	12	rapidly	rapidly	RB
40318	2229	13	and	and	CC
40318	2229	14	the	the	DT
40318	2229	15	body	body	NN
40318	2229	16	will	will	MD
40318	2229	17	be	be	VB
40318	2229	18	very	very	RB
40318	2229	19	soft	soft	JJ
40318	2229	20	and	and	CC
40318	2229	21	pasty	pasty	JJ
40318	2229	22	.	.	.
40318	2230	1	In	in	IN
40318	2230	2	extreme	extreme	JJ
40318	2230	3	cases	case	NNS
40318	2230	4	it	-PRON-	PRP
40318	2230	5	will	will	MD
40318	2230	6	be	be	VB
40318	2230	7	so	so	RB
40318	2230	8	soft	soft	JJ
40318	2230	9	that	that	IN
40318	2230	10	it	-PRON-	PRP
40318	2230	11	will	will	MD
40318	2230	12	run	run	VB
40318	2230	13	when	when	WRB
40318	2230	14	the	the	DT
40318	2230	15	rind	rind	NN
40318	2230	16	is	be	VBZ
40318	2230	17	broken	break	VBN
40318	2230	18	.	.	.
40318	2231	1	On	on	IN
40318	2231	2	the	the	DT
40318	2231	3	other	other	JJ
40318	2231	4	hand	hand	NN
40318	2231	5	if	if	IN
40318	2231	6	the	the	DT
40318	2231	7	cheese	cheese	NN
40318	2231	8	does	do	VBZ
40318	2231	9	not	not	RB
40318	2231	10	contain	contain	VB
40318	2231	11	sufficient	sufficient	JJ
40318	2231	12	moisture	moisture	NN
40318	2231	13	,	,	,
40318	2231	14	it	-PRON-	PRP
40318	2231	15	will	will	MD
40318	2231	16	cure	cure	VB
40318	2231	17	very	very	RB
40318	2231	18	slowly	slowly	RB
40318	2231	19	and	and	CC
40318	2231	20	the	the	DT
40318	2231	21	body	body	NN
40318	2231	22	will	will	MD
40318	2231	23	be	be	VB
40318	2231	24	hard	hard	JJ
40318	2231	25	and	and	CC
40318	2231	26	dry	dry	JJ
40318	2231	27	and	and	CC
40318	2231	28	sometimes	sometimes	RB
40318	2231	29	crumbly	crumbly	RB
40318	2231	30	.	.	.
40318	2232	1	There	there	EX
40318	2232	2	is	be	VBZ
40318	2232	3	no	no	DT
40318	2232	4	standard	standard	JJ
40318	2232	5	score	score	NN
40318	2232	6	-	-	HYPH
40318	2232	7	card	card	NN
40318	2232	8	for	for	IN
40318	2232	9	judging	judge	VBG
40318	2232	10	Limburger	Limburger	NNP
40318	2232	11	cheese	cheese	NN
40318	2232	12	.	.	.
40318	2233	1	The	the	DT
40318	2233	2	Wisconsin	Wisconsin	NNP
40318	2233	3	Cheese	Cheese	NNP
40318	2233	4	-	-	HYPH
40318	2233	5	makers	maker	NNS
40318	2233	6	Association[62	Association[62	''
40318	2233	7	]	]	-RRB-
40318	2233	8	uses	use	VBZ
40318	2233	9	the	the	DT
40318	2233	10	following	follow	VBG
40318	2233	11	score	score	NN
40318	2233	12	-	-	HYPH
40318	2233	13	card	card	NN
40318	2233	14	for	for	IN
40318	2233	15	Limburger	limburger	NN
40318	2233	16	:	:	.
40318	2233	17	Flavor	flavor	NN
40318	2233	18	40	40	CD
40318	2233	19	Texture	texture	NN
40318	2233	20	40	40	CD
40318	2233	21	Color	color	NN
40318	2233	22	10	10	CD
40318	2233	23	Salt	Salt	NNP
40318	2233	24	5	5	CD
40318	2233	25	Style	Style	NNP
40318	2233	26	5	5	CD
40318	2233	27	---	---	:
40318	2233	28	Total	total	NN
40318	2233	29	100	100	CD
40318	2233	30	+164	+164	NNP
40318	2233	31	.	.	.
40318	2234	1	Yield	yield	NN
40318	2234	2	and	and	CC
40318	2234	3	composition	composition	NN
40318	2234	4	of	of	IN
40318	2234	5	Limburger.+--The	Limburger.+--The	``
40318	2234	6	yield	yield	NN
40318	2234	7	of	of	IN
40318	2234	8	cheese	cheese	NN
40318	2234	9	depends	depend	VBZ
40318	2234	10	on	on	IN
40318	2234	11	:	:	:
40318	2234	12	(	(	-LRB-
40318	2234	13	1	1	LS
40318	2234	14	)	)	-RRB-
40318	2234	15	the	the	DT
40318	2234	16	amount	amount	NN
40318	2234	17	of	of	IN
40318	2234	18	fat	fat	NN
40318	2234	19	and	and	CC
40318	2234	20	other	other	JJ
40318	2234	21	solids	solid	NNS
40318	2234	22	in	in	IN
40318	2234	23	the	the	DT
40318	2234	24	milk	milk	NN
40318	2234	25	from	from	IN
40318	2234	26	which	which	WDT
40318	2234	27	it	-PRON-	PRP
40318	2234	28	is	be	VBZ
40318	2234	29	made	make	VBN
40318	2234	30	;	;	,
40318	2234	31	(	(	-LRB-
40318	2234	32	2	2	LS
40318	2234	33	)	)	-RRB-
40318	2234	34	the	the	DT
40318	2234	35	amount	amount	NN
40318	2234	36	of	of	IN
40318	2234	37	moisture	moisture	NN
40318	2234	38	incorporated	incorporate	VBN
40318	2234	39	into	into	IN
40318	2234	40	cheese	cheese	NN
40318	2234	41	;	;	:
40318	2234	42	(	(	-LRB-
40318	2234	43	3	3	LS
40318	2234	44	)	)	-RRB-
40318	2234	45	the	the	DT
40318	2234	46	loss	loss	NN
40318	2234	47	of	of	IN
40318	2234	48	solids	solid	NNS
40318	2234	49	during	during	IN
40318	2234	50	the	the	DT
40318	2234	51	manufacturing	manufacturing	NN
40318	2234	52	process	process	NN
40318	2234	53	.	.	.
40318	2235	1	The	the	DT
40318	2235	2	yield	yield	NN
40318	2235	3	varies	vary	VBZ
40318	2235	4	from	from	IN
40318	2235	5	12	12	CD
40318	2235	6	to	to	TO
40318	2235	7	14	14	CD
40318	2235	8	pounds	pound	NNS
40318	2235	9	of	of	IN
40318	2235	10	cheese	cheese	NN
40318	2235	11	from	from	IN
40318	2235	12	100	100	CD
40318	2235	13	pounds	pound	NNS
40318	2235	14	of	of	IN
40318	2235	15	milk	milk	NN
40318	2235	16	.	.	.
40318	2236	1	The	the	DT
40318	2236	2	more	more	RBR
40318	2236	3	fat	fat	JJ
40318	2236	4	and	and	CC
40318	2236	5	other	other	JJ
40318	2236	6	solids	solid	NNS
40318	2236	7	in	in	IN
40318	2236	8	the	the	DT
40318	2236	9	milk	milk	NN
40318	2236	10	,	,	,
40318	2236	11	the	the	DT
40318	2236	12	more	more	JJR
40318	2236	13	cheese	cheese	NN
40318	2236	14	can	can	MD
40318	2236	15	be	be	VB
40318	2236	16	made	make	VBN
40318	2236	17	from	from	IN
40318	2236	18	100	100	CD
40318	2236	19	pounds	pound	NNS
40318	2236	20	of	of	IN
40318	2236	21	the	the	DT
40318	2236	22	milk	milk	NN
40318	2236	23	.	.	.
40318	2237	1	The	the	DT
40318	2237	2	more	more	JJR
40318	2237	3	moisture	moisture	NN
40318	2237	4	incorporated	incorporate	VBD
40318	2237	5	into	into	IN
40318	2237	6	the	the	DT
40318	2237	7	cheese	cheese	NN
40318	2237	8	,	,	,
40318	2237	9	the	the	DT
40318	2237	10	larger	large	JJR
40318	2237	11	the	the	DT
40318	2237	12	yield	yield	NN
40318	2237	13	.	.	.
40318	2238	1	The	the	DT
40318	2238	2	quality	quality	NN
40318	2238	3	of	of	IN
40318	2238	4	the	the	DT
40318	2238	5	cheese	cheese	NN
40318	2238	6	and	and	CC
40318	2238	7	the	the	DT
40318	2238	8	amount	amount	NN
40318	2238	9	of	of	IN
40318	2238	10	solids	solid	NNS
40318	2238	11	determine	determine	VBP
40318	2238	12	the	the	DT
40318	2238	13	amount	amount	NN
40318	2238	14	of	of	IN
40318	2238	15	moisture	moisture	NN
40318	2238	16	that	that	WDT
40318	2238	17	can	can	MD
40318	2238	18	be	be	VB
40318	2238	19	incorporated	incorporate	VBN
40318	2238	20	into	into	IN
40318	2238	21	the	the	DT
40318	2238	22	cheese	cheese	NN
40318	2238	23	.	.	.
40318	2239	1	The	the	DT
40318	2239	2	greater	great	JJR
40318	2239	3	the	the	DT
40318	2239	4	losses	loss	NNS
40318	2239	5	during	during	IN
40318	2239	6	the	the	DT
40318	2239	7	manufacturing	manufacturing	NN
40318	2239	8	process	process	NN
40318	2239	9	,	,	,
40318	2239	10	the	the	DT
40318	2239	11	less	less	RBR
40318	2239	12	is	be	VBZ
40318	2239	13	the	the	DT
40318	2239	14	yield	yield	NN
40318	2239	15	.	.	.
40318	2240	1	The	the	DT
40318	2240	2	composition	composition	NN
40318	2240	3	of	of	IN
40318	2240	4	Limburger	Limburger	NNP
40318	2240	5	cheese	cheese	NN
40318	2240	6	is	be	VBZ
40318	2240	7	affected	affect	VBN
40318	2240	8	by	by	IN
40318	2240	9	the	the	DT
40318	2240	10	same	same	JJ
40318	2240	11	factors	factor	NNS
40318	2240	12	as	as	IN
40318	2240	13	the	the	DT
40318	2240	14	yield	yield	NN
40318	2240	15	.	.	.
40318	2241	1	The	the	DT
40318	2241	2	average	average	JJ
40318	2241	3	cheese	cheese	NN
40318	2241	4	probably	probably	RB
40318	2241	5	carries	carry	VBZ
40318	2241	6	from	from	IN
40318	2241	7	40	40	CD
40318	2241	8	to	to	TO
40318	2241	9	42	42	CD
40318	2241	10	per	per	NN
40318	2241	11	cent	cent	NN
40318	2241	12	of	of	IN
40318	2241	13	moisture	moisture	NN
40318	2241	14	.	.	.
40318	2242	1	Limburger	limburger	NN
40318	2242	2	cheeses	cheese	NNS
40318	2242	3	will	will	MD
40318	2242	4	vary	vary	VB
40318	2242	5	in	in	IN
40318	2242	6	composition	composition	NN
40318	2242	7	from	from	IN
40318	2242	8	this	this	DT
40318	2242	9	analysis	analysis	NN
40318	2242	10	about	about	IN
40318	2242	11	as	as	IN
40318	2242	12	follows	follow	VBZ
40318	2242	13	:	:	:
40318	2242	14	water	water	NN
40318	2242	15	38	38	CD
40318	2242	16	to	to	TO
40318	2242	17	44	44	CD
40318	2242	18	percent	percent	NN
40318	2242	19	,	,	,
40318	2242	20	protein	protein	NN
40318	2242	21	21	21	CD
40318	2242	22	to	to	TO
40318	2242	23	25	25	CD
40318	2242	24	percent	percent	NN
40318	2242	25	,	,	,
40318	2242	26	fat	fat	NN
40318	2242	27	25	25	CD
40318	2242	28	to	to	TO
40318	2242	29	30	30	CD
40318	2242	30	percent	percent	NN
40318	2242	31	.	.	.
40318	2243	1	The	the	DT
40318	2243	2	differences	difference	NNS
40318	2243	3	in	in	IN
40318	2243	4	practice	practice	NN
40318	2243	5	in	in	IN
40318	2243	6	factory	factory	NN
40318	2243	7	groups	group	NNS
40318	2243	8	are	be	VBP
40318	2243	9	considerable	considerable	JJ
40318	2243	10	.	.	.
40318	2244	1	Certain	certain	JJ
40318	2244	2	markets	market	NNS
40318	2244	3	call	call	VBP
40318	2244	4	for	for	IN
40318	2244	5	more	more	RBR
40318	2244	6	solid	solid	JJ
40318	2244	7	brands	brand	NNS
40318	2244	8	,	,	,
40318	2244	9	others	other	NNS
40318	2244	10	for	for	IN
40318	2244	11	the	the	DT
40318	2244	12	very	very	RB
40318	2244	13	soft	soft	JJ
40318	2244	14	forms	form	NNS
40318	2244	15	.	.	.
40318	2245	1	+165	+165	NNP
40318	2245	2	.	.	.
40318	2246	1	Münster	Münster	NNP
40318	2246	2	cheese+	cheese+	NNP
40318	2246	3	originated	originate	VBD
40318	2246	4	in	in	IN
40318	2246	5	Germany	Germany	NNP
40318	2246	6	near	near	IN
40318	2246	7	the	the	DT
40318	2246	8	city	city	NN
40318	2246	9	whose	whose	WP$
40318	2246	10	name	name	NN
40318	2246	11	it	-PRON-	PRP
40318	2246	12	bears	bear	VBZ
40318	2246	13	.	.	.
40318	2247	1	There	there	EX
40318	2247	2	is	be	VBZ
40318	2247	3	a	a	DT
40318	2247	4	limited	limited	JJ
40318	2247	5	demand	demand	NN
40318	2247	6	for	for	IN
40318	2247	7	this	this	DT
40318	2247	8	variety	variety	NN
40318	2247	9	in	in	IN
40318	2247	10	America	America	NNP
40318	2247	11	;	;	:
40318	2247	12	therefore	therefore	RB
40318	2247	13	it	-PRON-	PRP
40318	2247	14	is	be	VBZ
40318	2247	15	not	not	RB
40318	2247	16	extensively	extensively	RB
40318	2247	17	made	make	VBN
40318	2247	18	.	.	.
40318	2248	1	It	-PRON-	PRP
40318	2248	2	is	be	VBZ
40318	2248	3	usually	usually	RB
40318	2248	4	manufactured	manufacture	VBN
40318	2248	5	from	from	IN
40318	2248	6	whole	whole	JJ
40318	2248	7	milk	milk	NN
40318	2248	8	in	in	IN
40318	2248	9	a	a	DT
40318	2248	10	Limburger	Limburger	NNP
40318	2248	11	or	or	CC
40318	2248	12	Brick	Brick	NNP
40318	2248	13	cheese	cheese	NN
40318	2248	14	factory	factory	NN
40318	2248	15	.	.	.
40318	2249	1	The	the	DT
40318	2249	2	process	process	NN
40318	2249	3	of	of	IN
40318	2249	4	manufacture	manufacture	NN
40318	2249	5	is	be	VBZ
40318	2249	6	between	between	IN
40318	2249	7	that	that	DT
40318	2249	8	of	of	IN
40318	2249	9	these	these	DT
40318	2249	10	two	two	CD
40318	2249	11	varieties	variety	NNS
40318	2249	12	in	in	IN
40318	2249	13	temperatures	temperature	NNS
40318	2249	14	used	use	VBN
40318	2249	15	,	,	,
40318	2249	16	firmness	firmness	NN
40318	2249	17	of	of	IN
40318	2249	18	curd	curd	NN
40318	2249	19	and	and	CC
40318	2249	20	amount	amount	NN
40318	2249	21	of	of	IN
40318	2249	22	moisture	moisture	NN
40318	2249	23	in	in	IN
40318	2249	24	the	the	DT
40318	2249	25	curd	curd	NN
40318	2249	26	and	and	CC
40318	2249	27	cheese	cheese	NN
40318	2249	28	.	.	.
40318	2250	1	The	the	DT
40318	2250	2	process	process	NN
40318	2250	3	is	be	VBZ
40318	2250	4	probably	probably	RB
40318	2250	5	more	more	JJR
40318	2250	6	like	like	IN
40318	2250	7	that	that	DT
40318	2250	8	of	of	IN
40318	2250	9	Limburger	Limburger	NNP
40318	2250	10	.	.	.
40318	2251	1	The	the	DT
40318	2251	2	curd	curd	NN
40318	2251	3	is	be	VBZ
40318	2251	4	firmed	firm	VBN
40318	2251	5	more	more	JJR
40318	2251	6	in	in	IN
40318	2251	7	the	the	DT
40318	2251	8	whey	whey	NN
40318	2251	9	than	than	IN
40318	2251	10	for	for	IN
40318	2251	11	Limburger	Limburger	NNP
40318	2251	12	,	,	,
40318	2251	13	and	and	CC
40318	2251	14	more	more	JJR
40318	2251	15	acid	acid	NN
40318	2251	16	is	be	VBZ
40318	2251	17	developed	develop	VBN
40318	2251	18	.	.	.
40318	2252	1	The	the	DT
40318	2252	2	cheeses	cheese	NNS
40318	2252	3	are	be	VBP
40318	2252	4	pressed	press	VBN
40318	2252	5	or	or	CC
40318	2252	6	drained	drain	VBN
40318	2252	7	in	in	IN
40318	2252	8	round	round	JJ
40318	2252	9	forms	form	NNS
40318	2252	10	7	7	CD
40318	2252	11	inches	inch	NNS
40318	2252	12	in	in	IN
40318	2252	13	diameter	diameter	NN
40318	2252	14	and	and	CC
40318	2252	15	6	6	CD
40318	2252	16	inches	inch	NNS
40318	2252	17	high	high	JJ
40318	2252	18	.	.	.
40318	2253	1	The	the	DT
40318	2253	2	hoops	hoop	NNS
40318	2253	3	are	be	VBP
40318	2253	4	lined	line	VBN
40318	2253	5	with	with	IN
40318	2253	6	cloth	cloth	NN
40318	2253	7	to	to	TO
40318	2253	8	prevent	prevent	VB
40318	2253	9	the	the	DT
40318	2253	10	loss	loss	NN
40318	2253	11	of	of	IN
40318	2253	12	curd	curd	NN
40318	2253	13	particles	particle	NNS
40318	2253	14	while	while	IN
40318	2253	15	draining	drain	VBG
40318	2253	16	.	.	.
40318	2254	1	When	when	WRB
40318	2254	2	the	the	DT
40318	2254	3	cheeses	cheese	NNS
40318	2254	4	are	be	VBP
40318	2254	5	sufficiently	sufficiently	RB
40318	2254	6	drained	drain	VBN
40318	2254	7	,	,	,
40318	2254	8	until	until	IN
40318	2254	9	they	-PRON-	PRP
40318	2254	10	are	be	VBP
40318	2254	11	firm	firm	JJ
40318	2254	12	enough	enough	RB
40318	2254	13	to	to	TO
40318	2254	14	hold	hold	VB
40318	2254	15	their	-PRON-	PRP$
40318	2254	16	shape	shape	NN
40318	2254	17	,	,	,
40318	2254	18	the	the	DT
40318	2254	19	cloths	cloth	NNS
40318	2254	20	are	be	VBP
40318	2254	21	removed	remove	VBN
40318	2254	22	.	.	.
40318	2255	1	The	the	DT
40318	2255	2	cheese	cheese	NN
40318	2255	3	is	be	VBZ
40318	2255	4	salted	salt	VBN
40318	2255	5	by	by	IN
40318	2255	6	rubbing	rub	VBG
40318	2255	7	dry	dry	JJ
40318	2255	8	salt	salt	NN
40318	2255	9	on	on	IN
40318	2255	10	the	the	DT
40318	2255	11	surface	surface	NN
40318	2255	12	or	or	CC
40318	2255	13	soaking	soak	VBG
40318	2255	14	the	the	DT
40318	2255	15	cheese	cheese	NN
40318	2255	16	in	in	IN
40318	2255	17	brine	brine	NN
40318	2255	18	.	.	.
40318	2256	1	The	the	DT
40318	2256	2	product	product	NN
40318	2256	3	is	be	VBZ
40318	2256	4	handled	handle	VBN
40318	2256	5	in	in	IN
40318	2256	6	the	the	DT
40318	2256	7	curing	curing	NN
40318	2256	8	room	room	NN
40318	2256	9	very	very	RB
40318	2256	10	much	much	RB
40318	2256	11	the	the	DT
40318	2256	12	same	same	JJ
40318	2256	13	as	as	IN
40318	2256	14	Limburger	Limburger	NNP
40318	2256	15	or	or	CC
40318	2256	16	Brick	Brick	NNP
40318	2256	17	cheese	cheese	NN
40318	2256	18	.	.	.
40318	2257	1	When	when	WRB
40318	2257	2	sufficiently	sufficiently	RB
40318	2257	3	ripe	ripe	JJ
40318	2257	4	,	,	,
40318	2257	5	each	each	DT
40318	2257	6	cheese	cheese	NN
40318	2257	7	is	be	VBZ
40318	2257	8	wrapped	wrap	VBN
40318	2257	9	in	in	IN
40318	2257	10	parchment	parchment	NN
40318	2257	11	paper	paper	NN
40318	2257	12	and	and	CC
40318	2257	13	placed	place	VBN
40318	2257	14	in	in	IN
40318	2257	15	a	a	DT
40318	2257	16	separate	separate	JJ
40318	2257	17	wooden	wooden	JJ
40318	2257	18	box	box	NN
40318	2257	19	.	.	.
40318	2258	1	This	this	DT
40318	2258	2	cheese	cheese	NN
40318	2258	3	,	,	,
40318	2258	4	when	when	WRB
40318	2258	5	cured	cure	VBN
40318	2258	6	,	,	,
40318	2258	7	has	have	VBZ
40318	2258	8	a	a	DT
40318	2258	9	characteristic	characteristic	JJ
40318	2258	10	flavor	flavor	NN
40318	2258	11	which	which	WDT
40318	2258	12	is	be	VBZ
40318	2258	13	between	between	IN
40318	2258	14	that	that	DT
40318	2258	15	of	of	IN
40318	2258	16	Limburger	Limburger	NNP
40318	2258	17	and	and	CC
40318	2258	18	Brick	Brick	NNP
40318	2258	19	.	.	.
40318	2259	1	The	the	DT
40318	2259	2	body	body	NN
40318	2259	3	is	be	VBZ
40318	2259	4	more	more	RBR
40318	2259	5	or	or	CC
40318	2259	6	less	less	RBR
40318	2259	7	open	open	JJ
40318	2259	8	.	.	.
40318	2260	1	The	the	DT
40318	2260	2	essential	essential	JJ
40318	2260	3	factor	factor	NN
40318	2260	4	in	in	IN
40318	2260	5	the	the	DT
40318	2260	6	manufacture	manufacture	NN
40318	2260	7	of	of	IN
40318	2260	8	Münster	Münster	NNP
40318	2260	9	cheese	cheese	NN
40318	2260	10	is	be	VBZ
40318	2260	11	clean	clean	JJ
40318	2260	12	milk	milk	NN
40318	2260	13	.	.	.
40318	2261	1	Bad	bad	JJ
40318	2261	2	fermentations	fermentation	NNS
40318	2261	3	,	,	,
40318	2261	4	such	such	JJ
40318	2261	5	as	as	IN
40318	2261	6	produce	produce	NN
40318	2261	7	gas	gas	NN
40318	2261	8	and	and	CC
40318	2261	9	bad	bad	JJ
40318	2261	10	flavors	flavor	NNS
40318	2261	11	,	,	,
40318	2261	12	seriously	seriously	RB
40318	2261	13	interfere	interfere	VB
40318	2261	14	with	with	IN
40318	2261	15	the	the	DT
40318	2261	16	manufacture	manufacture	NN
40318	2261	17	and	and	CC
40318	2261	18	sale	sale	NN
40318	2261	19	of	of	IN
40318	2261	20	the	the	DT
40318	2261	21	product	product	NN
40318	2261	22	.	.	.
40318	2262	1	The	the	DT
40318	2262	2	cheese	cheese	NN
40318	2262	3	is	be	VBZ
40318	2262	4	usually	usually	RB
40318	2262	5	made	make	VBN
40318	2262	6	in	in	IN
40318	2262	7	the	the	DT
40318	2262	8	late	late	JJ
40318	2262	9	fall	fall	NN
40318	2262	10	and	and	CC
40318	2262	11	winter	winter	NN
40318	2262	12	,	,	,
40318	2262	13	when	when	WRB
40318	2262	14	it	-PRON-	PRP
40318	2262	15	is	be	VBZ
40318	2262	16	difficult	difficult	JJ
40318	2262	17	to	to	TO
40318	2262	18	manufacture	manufacture	VB
40318	2262	19	Limburger	Limburger	NNP
40318	2262	20	.	.	.
40318	2263	1	CHAPTER	chapter	NN
40318	2263	2	X	X	NNP
40318	2263	3	SEMI	semi	JJ
40318	2263	4	-	-	JJ
40318	2263	5	HARD	hard	JJ
40318	2263	6	CHEESES	cheeses	NN
40318	2263	7	Between	between	IN
40318	2263	8	the	the	DT
40318	2263	9	quickly	quickly	RB
40318	2263	10	perishable	perishable	JJ
40318	2263	11	soft	soft	JJ
40318	2263	12	cheeses	cheese	NNS
40318	2263	13	and	and	CC
40318	2263	14	the	the	DT
40318	2263	15	typical	typical	JJ
40318	2263	16	hard	hard	JJ
40318	2263	17	group	group	NN
40318	2263	18	,	,	,
40318	2263	19	are	be	VBP
40318	2263	20	two	two	CD
40318	2263	21	series	series	NN
40318	2263	22	of	of	IN
40318	2263	23	varieties	variety	NNS
40318	2263	24	,	,	,
40318	2263	25	one	one	CD
40318	2263	26	ripened	ripen	VBN
40318	2263	27	by	by	IN
40318	2263	28	green	green	JJ
40318	2263	29	mold	mold	NN
40318	2263	30	and	and	CC
40318	2263	31	best	good	JJS
40318	2263	32	known	know	VBN
40318	2263	33	by	by	IN
40318	2263	34	Roquefort	Roquefort	NNP
40318	2263	35	,	,	,
40318	2263	36	the	the	DT
40318	2263	37	other	other	JJ
40318	2263	38	ripened	ripen	VBN
40318	2263	39	by	by	IN
40318	2263	40	bacteria	bacteria	NNS
40318	2263	41	and	and	CC
40318	2263	42	typified	typify	VBN
40318	2263	43	by	by	IN
40318	2263	44	Brick	Brick	NNP
40318	2263	45	cheese	cheese	NN
40318	2263	46	.	.	.
40318	2264	1	These	these	DT
40318	2264	2	cheeses	cheese	NNS
40318	2264	3	are	be	VBP
40318	2264	4	fairly	fairly	RB
40318	2264	5	firm	firm	JJ
40318	2264	6	,	,	,
40318	2264	7	hold	hold	VB
40318	2264	8	their	-PRON-	PRP$
40318	2264	9	shape	shape	NN
40318	2264	10	well	well	RB
40318	2264	11	,	,	,
40318	2264	12	ripen	ripen	VB
40318	2264	13	over	over	IN
40318	2264	14	a	a	DT
40318	2264	15	period	period	NN
40318	2264	16	varying	vary	VBG
40318	2264	17	from	from	IN
40318	2264	18	a	a	DT
40318	2264	19	few	few	JJ
40318	2264	20	weeks	week	NNS
40318	2264	21	to	to	IN
40318	2264	22	several	several	JJ
40318	2264	23	months	month	NNS
40318	2264	24	and	and	CC
40318	2264	25	their	-PRON-	PRP$
40318	2264	26	marketable	marketable	JJ
40318	2264	27	period	period	NN
40318	2264	28	is	be	VBZ
40318	2264	29	comparatively	comparatively	RB
40318	2264	30	long	long	JJ
40318	2264	31	.	.	.
40318	2265	1	In	in	IN
40318	2265	2	texture	texture	NN
40318	2265	3	they	-PRON-	PRP
40318	2265	4	are	be	VBP
40318	2265	5	intermediate	intermediate	JJ
40318	2265	6	between	between	IN
40318	2265	7	the	the	DT
40318	2265	8	conditions	condition	NNS
40318	2265	9	known	know	VBN
40318	2265	10	as	as	IN
40318	2265	11	"	"	``
40318	2265	12	soft	soft	JJ
40318	2265	13	"	"	''
40318	2265	14	and	and	CC
40318	2265	15	"	"	``
40318	2265	16	hard	hard	JJ
40318	2265	17	.	.	.
40318	2265	18	"	"	''
40318	2266	1	In	in	IN
40318	2266	2	water	water	NN
40318	2266	3	-	-	HYPH
40318	2266	4	content	content	NN
40318	2266	5	,	,	,
40318	2266	6	they	-PRON-	PRP
40318	2266	7	range	range	VBP
40318	2266	8	at	at	IN
40318	2266	9	their	-PRON-	PRP$
40318	2266	10	best	good	JJS
40318	2266	11	from	from	IN
40318	2266	12	37	37	CD
40318	2266	13	to	to	TO
40318	2266	14	45	45	CD
40318	2266	15	percent	percent	NN
40318	2266	16	.	.	.
40318	2267	1	Outside	outside	IN
40318	2267	2	these	these	DT
40318	2267	3	limits	limit	NNS
40318	2267	4	,	,	,
40318	2267	5	the	the	DT
40318	2267	6	cheeses	cheese	NNS
40318	2267	7	are	be	VBP
40318	2267	8	often	often	RB
40318	2267	9	marketable	marketable	JJ
40318	2267	10	but	but	CC
40318	2267	11	they	-PRON-	PRP
40318	2267	12	lose	lose	VBP
40318	2267	13	in	in	IN
40318	2267	14	quality[63	quality[63	NN
40318	2267	15	]	]	-RRB-
40318	2267	16	and	and	CC
40318	2267	17	trueness	trueness	NN
40318	2267	18	to	to	TO
40318	2267	19	type	type	VB
40318	2267	20	.	.	.
40318	2268	1	+166	+166	NN
40318	2268	2	.	.	.
40318	2269	1	The	the	DT
40318	2269	2	green	green	JJ
40318	2269	3	mold	mold	NN
40318	2269	4	group.+--There	group.+--There	''
40318	2269	5	are	be	VBP
40318	2269	6	three	three	CD
40318	2269	7	well	well	RB
40318	2269	8	-	-	HYPH
40318	2269	9	known	know	VBN
40318	2269	10	semi	semi	JJ
40318	2269	11	-	-	JJ
40318	2269	12	hard	hard	JJ
40318	2269	13	cheeses	cheese	NNS
40318	2269	14	ripened	ripen	VBN
40318	2269	15	by	by	IN
40318	2269	16	green	green	JJ
40318	2269	17	or	or	CC
40318	2269	18	blue	blue	JJ
40318	2269	19	-	-	HYPH
40318	2269	20	green	green	JJ
40318	2269	21	mold	mold	NN
40318	2269	22	.	.	.
40318	2270	1	[	[	-LRB-
40318	2270	2	64	64	CD
40318	2270	3	]	]	-RRB-
40318	2270	4	The	the	DT
40318	2270	5	mold	mold	NN
40318	2270	6	is	be	VBZ
40318	2270	7	an	an	DT
40318	2270	8	incidental	incidental	JJ
40318	2270	9	factor	factor	NN
40318	2270	10	in	in	IN
40318	2270	11	certain	certain	JJ
40318	2270	12	other	other	JJ
40318	2270	13	forms	form	NNS
40318	2270	14	but	but	CC
40318	2270	15	none	none	NN
40318	2270	16	of	of	IN
40318	2270	17	these	these	DT
40318	2270	18	forms	form	NNS
40318	2270	19	has	have	VBZ
40318	2270	20	won	win	VBN
40318	2270	21	larger	large	JJR
40318	2270	22	than	than	IN
40318	2270	23	local	local	JJ
40318	2270	24	or	or	CC
40318	2270	25	purely	purely	RB
40318	2270	26	national	national	JJ
40318	2270	27	recognition	recognition	NN
40318	2270	28	.	.	.
40318	2271	1	French	French	NNP
40318	2271	2	Roquefort	Roquefort	NNP
40318	2271	3	,	,	,
40318	2271	4	on	on	IN
40318	2271	5	the	the	DT
40318	2271	6	contrary	contrary	NN
40318	2271	7	,	,	,
40318	2271	8	is	be	VBZ
40318	2271	9	probably	probably	RB
40318	2271	10	the	the	DT
40318	2271	11	most	most	RBS
40318	2271	12	widely	widely	RB
40318	2271	13	known	know	VBN
40318	2271	14	of	of	IN
40318	2271	15	all	all	DT
40318	2271	16	cheeses	cheese	NNS
40318	2271	17	.	.	.
40318	2272	1	Stilton	Stilton	NNP
40318	2272	2	,	,	,
40318	2272	3	to	to	IN
40318	2272	4	a	a	DT
40318	2272	5	small	small	JJ
40318	2272	6	degree	degree	NN
40318	2272	7	at	at	IN
40318	2272	8	least	least	JJS
40318	2272	9	,	,	,
40318	2272	10	has	have	VBZ
40318	2272	11	followed	follow	VBN
40318	2272	12	the	the	DT
40318	2272	13	English	English	NNP
40318	2272	14	to	to	IN
40318	2272	15	the	the	DT
40318	2272	16	many	many	JJ
40318	2272	17	lands	land	NNS
40318	2272	18	they	-PRON-	PRP
40318	2272	19	inhabit	inhabit	VBP
40318	2272	20	.	.	.
40318	2273	1	Gorgonzola	Gorgonzola	NNP
40318	2273	2	,	,	,
40318	2273	3	although	although	IN
40318	2273	4	made	make	VBN
40318	2273	5	in	in	IN
40318	2273	6	Italy	Italy	NNP
40318	2273	7	alone	alone	RB
40318	2273	8	,	,	,
40318	2273	9	has	have	VBZ
40318	2273	10	a	a	DT
40318	2273	11	large	large	JJ
40318	2273	12	market	market	NN
40318	2273	13	in	in	IN
40318	2273	14	other	other	JJ
40318	2273	15	parts	part	NNS
40318	2273	16	of	of	IN
40318	2273	17	Europe	Europe	NNP
40318	2273	18	and	and	CC
40318	2273	19	in	in	IN
40318	2273	20	America	America	NNP
40318	2273	21	.	.	.
40318	2274	1	In	in	IN
40318	2274	2	the	the	DT
40318	2274	3	manipulations	manipulation	NNS
40318	2274	4	of	of	IN
40318	2274	5	manufacture	manufacture	NN
40318	2274	6	,	,	,
40318	2274	7	these	these	DT
40318	2274	8	forms	form	NNS
40318	2274	9	are	be	VBP
40318	2274	10	not	not	RB
40318	2274	11	closely	closely	RB
40318	2274	12	related	related	JJ
40318	2274	13	but	but	CC
40318	2274	14	they	-PRON-	PRP
40318	2274	15	resemble	resemble	VBP
40318	2274	16	each	each	DT
40318	2274	17	other	other	JJ
40318	2274	18	in	in	IN
40318	2274	19	that	that	IN
40318	2274	20	each	each	DT
40318	2274	21	becomes	become	VBZ
40318	2274	22	streaked	streak	VBN
40318	2274	23	or	or	CC
40318	2274	24	marbled	marble	VBN
40318	2274	25	by	by	IN
40318	2274	26	the	the	DT
40318	2274	27	growth	growth	NN
40318	2274	28	of	of	IN
40318	2274	29	green	green	JJ
40318	2274	30	mold	mold	NN
40318	2274	31	(	(	-LRB-
40318	2274	32	_	_	NNP
40318	2274	33	Penicillium	Penicillium	NNP
40318	2274	34	Roqueforti	Roqueforti	NNP
40318	2274	35	_	_	NNP
40318	2274	36	)	)	-RRB-
40318	2274	37	through	through	IN
40318	2274	38	open	open	JJ
40318	2274	39	spaces	space	NNS
40318	2274	40	within	within	IN
40318	2274	41	the	the	DT
40318	2274	42	cheese	cheese	NN
40318	2274	43	.	.	.
40318	2275	1	The	the	DT
40318	2275	2	"	"	``
40318	2275	3	blue	blue	JJ
40318	2275	4	-	-	HYPH
40318	2275	5	veined	veined	JJ
40318	2275	6	"	"	''
40318	2275	7	or	or	CC
40318	2275	8	marbled	marble	VBN
40318	2275	9	cheeses	cheese	NNS
40318	2275	10	have	have	VBP
40318	2275	11	a	a	DT
40318	2275	12	characteristic	characteristic	JJ
40318	2275	13	taste	taste	NN
40318	2275	14	which	which	WDT
40318	2275	15	is	be	VBZ
40318	2275	16	developed	develop	VBN
40318	2275	17	in	in	IN
40318	2275	18	its	-PRON-	PRP$
40318	2275	19	most	most	RBS
40318	2275	20	typical	typical	JJ
40318	2275	21	form	form	NN
40318	2275	22	in	in	IN
40318	2275	23	Roquefort	Roquefort	NNP
40318	2275	24	.	.	.
40318	2276	1	+167	+167	NNP
40318	2276	2	.	.	.
40318	2277	1	Roquefort	Roquefort	NNP
40318	2277	2	cheese.+--This	cheese.+--This	NNP
40318	2277	3	is	be	VBZ
40318	2277	4	a	a	DT
40318	2277	5	rennet	rennet	NN
40318	2277	6	cheese	cheese	NN
40318	2277	7	made	make	VBN
40318	2277	8	from	from	IN
40318	2277	9	sheep	sheep	NNS
40318	2277	10	's	's	POS
40318	2277	11	milk	milk	NN
40318	2277	12	(	(	-LRB-
40318	2277	13	with	with	IN
40318	2277	14	occasional	occasional	JJ
40318	2277	15	and	and	CC
40318	2277	16	minor	minor	JJ
40318	2277	17	admixture	admixture	NN
40318	2277	18	of	of	IN
40318	2277	19	goat	goat	NNP
40318	2277	20	's	's	POS
40318	2277	21	and	and	CC
40318	2277	22	cow	cow	NNP
40318	2277	23	's	's	POS
40318	2277	24	milk	milk	NN
40318	2277	25	)	)	-RRB-
40318	2277	26	in	in	IN
40318	2277	27	the	the	DT
40318	2277	28	section	section	NN
40318	2277	29	of	of	IN
40318	2277	30	southern	southern	JJ
40318	2277	31	France	France	NNP
40318	2277	32	centering	center	VBG
40318	2277	33	about	about	IN
40318	2277	34	Roquefort	Roquefort	NNP
40318	2277	35	in	in	IN
40318	2277	36	Aveyron	Aveyron	NNP
40318	2277	37	.	.	.
40318	2278	1	The	the	DT
40318	2278	2	practices	practice	NNS
40318	2278	3	are	be	VBP
40318	2278	4	standardized	standardize	VBN
40318	2278	5	and	and	CC
40318	2278	6	controlled	control	VBN
40318	2278	7	by	by	IN
40318	2278	8	a	a	DT
40318	2278	9	few	few	JJ
40318	2278	10	companies	company	NNS
40318	2278	11	,	,	,
40318	2278	12	thus	thus	RB
40318	2278	13	reaching	reach	VBG
40318	2278	14	exceptional	exceptional	JJ
40318	2278	15	uniformity	uniformity	NN
40318	2278	16	.	.	.
40318	2279	1	Roquefort	Roquefort	NNP
40318	2279	2	is	be	VBZ
40318	2279	3	uncolored	uncolored	JJ
40318	2279	4	,	,	,
40318	2279	5	open	open	JJ
40318	2279	6	,	,	,
40318	2279	7	made	make	VBN
40318	2279	8	from	from	IN
40318	2279	9	firm	firm	JJ
40318	2279	10	but	but	CC
40318	2279	11	brittle	brittle	JJ
40318	2279	12	or	or	CC
40318	2279	13	crumbly	crumbly	RB
40318	2279	14	,	,	,
40318	2279	15	not	not	RB
40318	2279	16	tough	tough	JJ
40318	2279	17	or	or	CC
40318	2279	18	waxy	waxy	RB
40318	2279	19	curd	curd	NNP
40318	2279	20	.	.	.
40318	2280	1	Each	each	DT
40318	2280	2	cheese	cheese	NN
40318	2280	3	is	be	VBZ
40318	2280	4	about	about	RB
40318	2280	5	7¼	7¼	CD
40318	2280	6	inches	inch	NNS
40318	2280	7	(	(	-LRB-
40318	2280	8	20	20	CD
40318	2280	9	cm	cm	NNS
40318	2280	10	.	.	.
40318	2280	11	)	)	-RRB-
40318	2281	1	in	in	IN
40318	2281	2	diameter	diameter	NN
40318	2281	3	and	and	CC
40318	2281	4	3¼	3¼	CD
40318	2281	5	inches	inch	NNS
40318	2281	6	(	(	-LRB-
40318	2281	7	9	9	CD
40318	2281	8	cm	cm	NNS
40318	2281	9	.	.	.
40318	2281	10	)	)	-RRB-
40318	2282	1	in	in	IN
40318	2282	2	thickness	thickness	NN
40318	2282	3	without	without	IN
40318	2282	4	a	a	DT
40318	2282	5	definite	definite	JJ
40318	2282	6	rind	rind	NN
40318	2282	7	,	,	,
40318	2282	8	and	and	CC
40318	2282	9	when	when	WRB
40318	2282	10	ripe	ripe	JJ
40318	2282	11	enough	enough	RB
40318	2282	12	for	for	IN
40318	2282	13	market	market	NN
40318	2282	14	is	be	VBZ
40318	2282	15	scraped	scrape	VBN
40318	2282	16	carefully	carefully	RB
40318	2282	17	,	,	,
40318	2282	18	closely	closely	RB
40318	2282	19	covered	cover	VBN
40318	2282	20	with	with	IN
40318	2282	21	tin	tin	NN
40318	2282	22	-	-	HYPH
40318	2282	23	foil	foil	NN
40318	2282	24	and	and	CC
40318	2282	25	kept	keep	VBD
40318	2282	26	in	in	IN
40318	2282	27	refrigerators	refrigerator	NNS
40318	2282	28	.	.	.
40318	2283	1	The	the	DT
40318	2283	2	cut	cut	NN
40318	2283	3	cheese	cheese	NN
40318	2283	4	shows	show	VBZ
40318	2283	5	extensive	extensive	JJ
40318	2283	6	open	open	JJ
40318	2283	7	spaces	space	NNS
40318	2283	8	which	which	WDT
40318	2283	9	are	be	VBP
40318	2283	10	lined	line	VBN
40318	2283	11	with	with	IN
40318	2283	12	green	green	JJ
40318	2283	13	mold	mold	NN
40318	2283	14	.	.	.
40318	2284	1	This	this	DT
40318	2284	2	cheese	cheese	NN
40318	2284	3	,	,	,
40318	2284	4	in	in	IN
40318	2284	5	addition	addition	NN
40318	2284	6	to	to	IN
40318	2284	7	a	a	DT
40318	2284	8	strong	strong	JJ
40318	2284	9	cheesy	cheesy	JJ
40318	2284	10	odor	odor	NN
40318	2284	11	and	and	CC
40318	2284	12	taste	taste	NN
40318	2284	13	,	,	,
40318	2284	14	has	have	VBZ
40318	2284	15	a	a	DT
40318	2284	16	peppery	peppery	NN
40318	2284	17	or	or	CC
40318	2284	18	burning	burn	VBG
40318	2284	19	quality	quality	NN
40318	2284	20	which	which	WDT
40318	2284	21	according	accord	VBG
40318	2284	22	to	to	IN
40318	2284	23	Currie[65	currie[65	CD
40318	2284	24	]	]	-RRB-
40318	2284	25	is	be	VBZ
40318	2284	26	due	due	JJ
40318	2284	27	to	to	IN
40318	2284	28	the	the	DT
40318	2284	29	formation	formation	NN
40318	2284	30	of	of	IN
40318	2284	31	volatile	volatile	JJ
40318	2284	32	fatty	fatty	NN
40318	2284	33	acids	acid	NNS
40318	2284	34	such	such	JJ
40318	2284	35	as	as	IN
40318	2284	36	caproic	caproic	NNP
40318	2284	37	,	,	,
40318	2284	38	caprylic	caprylic	JJ
40318	2284	39	and	and	CC
40318	2284	40	capric	capric	JJ
40318	2284	41	from	from	IN
40318	2284	42	the	the	DT
40318	2284	43	butter	butter	NN
40318	2284	44	-	-	HYPH
40318	2284	45	fat	fat	NN
40318	2284	46	of	of	IN
40318	2284	47	the	the	DT
40318	2284	48	sheep	sheep	NN
40318	2284	49	's	's	POS
40318	2284	50	milk	milk	NN
40318	2284	51	used	use	VBN
40318	2284	52	.	.	.
40318	2285	1	A	a	DT
40318	2285	2	series	series	NN
40318	2285	3	for	for	IN
40318	2285	4	Roquefort	Roquefort	NNP
40318	2285	5	cheeses	cheese	NNS
40318	2285	6	selected	select	VBN
40318	2285	7	for	for	IN
40318	2285	8	excellent	excellent	JJ
40318	2285	9	quality	quality	NN
40318	2285	10	was	be	VBD
40318	2285	11	found	find	VBN
40318	2285	12	by	by	IN
40318	2285	13	Dox[66	dox[66	LS
40318	2285	14	]	]	-RRB-
40318	2285	15	to	to	TO
40318	2285	16	show	show	VB
40318	2285	17	the	the	DT
40318	2285	18	following	following	JJ
40318	2285	19	composition	composition	NN
40318	2285	20	:	:	:
40318	2285	21	TABLE	TABLE	NNP
40318	2285	22	IV	IV	NNP
40318	2285	23	COMPOSITION	COMPOSITION	NNS
40318	2285	24	OF	of	IN
40318	2285	25	ROQUEFORT	ROQUEFORT	NNP
40318	2285	26	CHEESE	CHEESE	NNP
40318	2285	27	=	=	SYM
40318	2285	28	=	=	NFP
40318	2285	29	=	=	SYM
40318	2285	30	=	=	SYM
40318	2285	31	=	=	SYM
40318	2285	32	=	=	SYM
40318	2285	33	=	=	SYM
40318	2285	34	=	=	SYM
40318	2285	35	=	=	SYM
40318	2285	36	=	=	SYM
40318	2285	37	=	=	SYM
40318	2285	38	=	=	SYM
40318	2285	39	=	=	SYM
40318	2285	40	=	=	SYM
40318	2285	41	=	=	SYM
40318	2285	42	=	=	SYM
40318	2285	43	=	=	SYM
40318	2285	44	=	=	SYM
40318	2285	45	=	=	SYM
40318	2285	46	=	=	SYM
40318	2285	47	=	=	SYM
40318	2285	48	=	=	SYM
40318	2285	49	=	=	SYM
40318	2285	50	=	=	SYM
40318	2285	51	=	=	SYM
40318	2285	52	=	=	SYM
40318	2285	53	=	=	SYM
40318	2285	54	=	=	SYM
40318	2285	55	=	=	SYM
40318	2285	56	=	=	SYM
40318	2285	57	=	=	SYM
40318	2285	58	=	=	SYM
40318	2285	59	=	=	SYM
40318	2285	60	=	=	SYM
40318	2285	61	=	=	SYM
40318	2285	62	=	=	SYM
40318	2285	63	=	=	SYM
40318	2285	64	=	=	SYM
40318	2285	65	=	=	SYM
40318	2285	66	=	=	SYM
40318	2285	67	=	=	SYM
40318	2285	68	=	=	SYM
40318	2285	69	=	=	SYM
40318	2285	70	=	=	SYM
40318	2285	71	=	=	SYM
40318	2285	72	=	=	SYM
40318	2285	73	=	=	SYM
40318	2285	74	=	=	SYM
40318	2285	75	=	=	SYM
40318	2285	76	=	=	SYM
40318	2285	77	=	=	SYM
40318	2285	78	=	=	SYM
40318	2285	79	=	=	SYM
40318	2285	80	=	=	SYM
40318	2285	81	=	=	SYM
40318	2285	82	=	=	NNS
40318	2285	83	=	=	SYM
40318	2285	84	|	|	NNP
40318	2285	85	WATER	WATER	NNP
40318	2285	86	|	|	NNP
40318	2285	87	FAT	FAT	NNP
40318	2285	88	|	|	NNP
40318	2285	89	PROTEIN	PROTEIN	NNP
40318	2285	90	|	|	NNP
40318	2285	91	ASH	ASH	NNP
40318	2285	92	|	|	NNP
40318	2285	93	SALT	SALT	NNP
40318	2285	94	|	|	CD
40318	2285	95	PER	PER	NNP
40318	2285	96	|	|	CD
40318	2285	97	PER	per	IN
40318	2285	98	|	|	CD
40318	2285	99	PER	per	IN
40318	2285	100	|	|	CD
40318	2285	101	PER	per	IN
40318	2285	102	|	|	CD
40318	2285	103	PER	PER	NNP
40318	2285	104	|	|	NNP
40318	2285	105	CENT	CENT	NNP
40318	2285	106	|	|	NNP
40318	2285	107	CENT	CENT	NNP
40318	2285	108	|	|	NNP
40318	2285	109	CENT	CENT	NNP
40318	2285	110	|	|	NNP
40318	2285	111	CENT	CENT	NNP
40318	2285	112	|	|	NNP
40318	2285	113	CENT	CENT	NNP
40318	2285	114	--------------+--------+-------+---------+------+--------	--------------+--------+-------+---------+------+--------	NNP
40318	2285	115	Average	average	JJ
40318	2285	116	|	|	CD
40318	2285	117	38.69	38.69	CD
40318	2285	118	|	|	CD
40318	2285	119	32.31	32.31	CD
40318	2285	120	|	|	CD
40318	2285	121	21.39	21.39	CD
40318	2285	122	|	|	CD
40318	2285	123	6.14	6.14	CD
40318	2285	124	|	|	CD
40318	2285	125	4.14	4.14	CD
40318	2285	126	Minimum	Minimum	NNP
40318	2285	127	|	|	NNP
40318	2285	128	37.49	37.49	CD
40318	2285	129	|	|	CD
40318	2285	130	31.50	31.50	CD
40318	2285	131	|	|	CD
40318	2285	132	19.14	19.14	CD
40318	2285	133	|	|	CD
40318	2285	134	5.18	5.18	CD
40318	2285	135	|	|	CD
40318	2285	136	3.64	3.64	CD
40318	2285	137	Maximum	Maximum	NNP
40318	2285	138	|	|	NNP
40318	2285	139	40.10	40.10	CD
40318	2285	140	|	|	CD
40318	2285	141	33.53	33.53	CD
40318	2285	142	|	|	CD
40318	2285	143	23.06	23.06	CD
40318	2285	144	|	|	CD
40318	2285	145	6.81	6.81	CD
40318	2285	146	|	|	CD
40318	2285	147	4.88	4.88	CD
40318	2285	148	=	=	SYM
40318	2285	149	=	=	SYM
40318	2285	150	=	=	SYM
40318	2285	151	=	=	SYM
40318	2285	152	=	=	SYM
40318	2285	153	=	=	SYM
40318	2285	154	=	=	SYM
40318	2285	155	=	=	SYM
40318	2285	156	=	=	SYM
40318	2285	157	=	=	SYM
40318	2285	158	=	=	SYM
40318	2285	159	=	=	SYM
40318	2285	160	=	=	SYM
40318	2285	161	=	=	SYM
40318	2285	162	=	=	SYM
40318	2285	163	=	=	SYM
40318	2285	164	=	=	SYM
40318	2285	165	=	=	SYM
40318	2285	166	=	=	SYM
40318	2285	167	=	=	SYM
40318	2285	168	=	=	SYM
40318	2285	169	=	=	SYM
40318	2285	170	=	=	SYM
40318	2285	171	=	=	SYM
40318	2285	172	=	=	SYM
40318	2285	173	=	=	SYM
40318	2285	174	=	=	SYM
40318	2285	175	=	=	SYM
40318	2285	176	=	=	SYM
40318	2285	177	=	=	SYM
40318	2285	178	=	=	SYM
40318	2285	179	=	=	SYM
40318	2285	180	=	=	SYM
40318	2285	181	=	=	SYM
40318	2285	182	=	=	SYM
40318	2285	183	=	=	SYM
40318	2285	184	=	=	SYM
40318	2285	185	=	=	SYM
40318	2285	186	=	=	SYM
40318	2285	187	=	=	SYM
40318	2285	188	=	=	SYM
40318	2285	189	=	=	SYM
40318	2285	190	=	=	SYM
40318	2285	191	=	=	SYM
40318	2285	192	=	=	SYM
40318	2285	193	=	=	SYM
40318	2285	194	=	=	SYM
40318	2285	195	=	=	SYM
40318	2285	196	=	=	SYM
40318	2285	197	=	=	SYM
40318	2285	198	=	=	SYM
40318	2285	199	=	=	SYM
40318	2285	200	=	=	SYM
40318	2285	201	=	=	SYM
40318	2285	202	=	=	SYM
40318	2285	203	=	=	NFP
40318	2285	204	=	=	NFP
40318	2285	205	The	the	DT
40318	2285	206	composition	composition	NN
40318	2285	207	of	of	IN
40318	2285	208	the	the	DT
40318	2285	209	sheep	sheep	NN
40318	2285	210	's	's	POS
40318	2285	211	milk	milk	NN
40318	2285	212	of	of	IN
40318	2285	213	the	the	DT
40318	2285	214	Roquefort	Roquefort	NNP
40318	2285	215	producing	produce	VBG
40318	2285	216	region	region	NN
40318	2285	217	is	be	VBZ
40318	2285	218	reported	report	VBN
40318	2285	219	by	by	IN
40318	2285	220	Marre:[67	Marre:[67	NNP
40318	2285	221	]	]	-RRB-
40318	2285	222	TABLE	TABLE	VBZ
40318	2285	223	V	v	NN
40318	2285	224	COMPOSITION	composition	NN
40318	2285	225	OF	of	IN
40318	2285	226	SHEEP	SHEEP	NNP
40318	2285	227	'S	'S	NNP
40318	2285	228	MILK	MILK	NNP
40318	2285	229	=	=	SYM
40318	2285	230	=	=	SYM
40318	2285	231	=	=	SYM
40318	2285	232	=	=	SYM
40318	2285	233	=	=	SYM
40318	2285	234	=	=	SYM
40318	2285	235	=	=	SYM
40318	2285	236	=	=	SYM
40318	2285	237	=	=	SYM
40318	2285	238	=	=	SYM
40318	2285	239	=	=	SYM
40318	2285	240	=	=	SYM
40318	2285	241	=	=	SYM
40318	2285	242	=	=	SYM
40318	2285	243	=	=	SYM
40318	2285	244	=	=	SYM
40318	2285	245	=	=	SYM
40318	2285	246	=	=	SYM
40318	2285	247	=	=	SYM
40318	2285	248	=	=	SYM
40318	2285	249	=	=	SYM
40318	2285	250	=	=	SYM
40318	2285	251	=	=	SYM
40318	2285	252	=	=	SYM
40318	2285	253	=	=	SYM
40318	2285	254	=	=	SYM
40318	2285	255	=	=	SYM
40318	2285	256	=	=	SYM
40318	2285	257	=	=	SYM
40318	2285	258	=	=	SYM
40318	2285	259	=	=	SYM
40318	2285	260	=	=	SYM
40318	2285	261	=	=	SYM
40318	2285	262	=	=	SYM
40318	2285	263	=	=	SYM
40318	2285	264	=	=	SYM
40318	2285	265	=	=	SYM
40318	2285	266	=	=	SYM
40318	2285	267	=	=	SYM
40318	2285	268	=	=	SYM
40318	2285	269	=	=	SYM
40318	2285	270	=	=	SYM
40318	2285	271	=	=	SYM
40318	2285	272	=	=	SYM
40318	2285	273	=	=	SYM
40318	2285	274	=	=	SYM
40318	2285	275	=	=	SYM
40318	2285	276	=	=	SYM
40318	2285	277	=	=	SYM
40318	2285	278	=	=	SYM
40318	2285	279	=	=	SYM
40318	2285	280	=	=	SYM
40318	2285	281	=	=	SYM
40318	2285	282	=	=	SYM
40318	2285	283	=	=	SYM
40318	2285	284	=	=	SYM
40318	2285	285	=	=	SYM
40318	2285	286	=	=	SYM
40318	2285	287	=	=	SYM
40318	2285	288	=	=	NNS
40318	2285	289	=	=	SYM
40318	2285	290	|	|	NNP
40318	2285	291	WATER	WATER	NNP
40318	2285	292	|	|	HYPH
40318	2285	293	CASEIN	CASEIN	NNP
40318	2285	294	|	|	CD
40318	2285	295	FAT	FAT	NNP
40318	2285	296	|	|	NNP
40318	2285	297	LACTOSE	LACTOSE	NNP
40318	2285	298	|	|	CD
40318	2285	299	ASH	ASH	NNP
40318	2285	300	|	|	NNP
40318	2285	301	PER	per	IN
40318	2285	302	|	|	CD
40318	2285	303	PER	per	IN
40318	2285	304	|	|	CD
40318	2285	305	PER	per	IN
40318	2285	306	|	|	CD
40318	2285	307	PER	per	IN
40318	2285	308	|	|	CD
40318	2285	309	PER	PER	NNP
40318	2285	310	|	|	NNP
40318	2285	311	CENT	CENT	NNP
40318	2285	312	|	|	NNP
40318	2285	313	CENT	CENT	NNP
40318	2285	314	|	|	NNP
40318	2285	315	CENT	CENT	NNP
40318	2285	316	|	|	NNP
40318	2285	317	CENT	CENT	NNP
40318	2285	318	|	|	NNP
40318	2285	319	CENT	CENT	NNP
40318	2285	320	-------------+-------+--------+----------+---------+---------	-------------+-------+--------+----------+---------+---------	NNP
40318	2285	321	Range	Range	NNP
40318	2285	322	|	|	NNP
40318	2285	323	76	76	CD
40318	2285	324	-	-	HYPH
40318	2285	325	83	83	CD
40318	2285	326	|	|	CD
40318	2285	327	5	5	CD
40318	2285	328	-	-	SYM
40318	2285	329	8	8	CD
40318	2285	330	|	|	CD
40318	2285	331	5.5	5.5	CD
40318	2285	332	-	-	HYPH
40318	2285	333	10.5	10.5	CD
40318	2285	334	|	|	CD
40318	2285	335	4	4	CD
40318	2285	336	to	to	TO
40318	2285	337	5	5	CD
40318	2285	338	|	|	CD
40318	2285	339	0.8	0.8	CD
40318	2285	340	-	-	HYPH
40318	2285	341	1.2	1.2	CD
40318	2285	342	Average	Average	NNP
40318	2285	343	|	|	NNP
40318	2285	344	79.5	79.5	CD
40318	2285	345	|	|	CD
40318	2285	346	6.5	6.5	CD
40318	2285	347	|	|	CD
40318	2285	348	8.0	8.0	CD
40318	2285	349	|	|	CD
40318	2285	350	4.5	4.5	CD
40318	2285	351	|	|	CD
40318	2285	352	1.0	1.0	CD
40318	2285	353	=	=	SYM
40318	2285	354	=	=	NFP
40318	2285	355	=	=	SYM
40318	2285	356	=	=	SYM
40318	2285	357	=	=	SYM
40318	2285	358	=	=	SYM
40318	2285	359	=	=	SYM
40318	2285	360	=	=	SYM
40318	2285	361	=	=	SYM
40318	2285	362	=	=	SYM
40318	2285	363	=	=	SYM
40318	2285	364	=	=	SYM
40318	2285	365	=	=	SYM
40318	2285	366	=	=	SYM
40318	2285	367	=	=	SYM
40318	2285	368	=	=	SYM
40318	2285	369	=	=	SYM
40318	2285	370	=	=	SYM
40318	2285	371	=	=	SYM
40318	2285	372	=	=	SYM
40318	2285	373	=	=	SYM
40318	2285	374	=	=	SYM
40318	2285	375	=	=	SYM
40318	2285	376	=	=	SYM
40318	2285	377	=	=	SYM
40318	2285	378	=	=	SYM
40318	2285	379	=	=	SYM
40318	2285	380	=	=	SYM
40318	2285	381	=	=	SYM
40318	2285	382	=	=	SYM
40318	2285	383	=	=	SYM
40318	2285	384	=	=	SYM
40318	2285	385	=	=	SYM
40318	2285	386	=	=	SYM
40318	2285	387	=	=	SYM
40318	2285	388	=	=	SYM
40318	2285	389	=	=	SYM
40318	2285	390	=	=	SYM
40318	2285	391	=	=	SYM
40318	2285	392	=	=	SYM
40318	2285	393	=	=	SYM
40318	2285	394	=	=	SYM
40318	2285	395	=	=	SYM
40318	2285	396	=	=	SYM
40318	2285	397	=	=	SYM
40318	2285	398	=	=	SYM
40318	2285	399	=	=	SYM
40318	2285	400	=	=	SYM
40318	2285	401	=	=	SYM
40318	2285	402	=	=	SYM
40318	2285	403	=	=	SYM
40318	2285	404	=	=	SYM
40318	2285	405	=	=	SYM
40318	2285	406	=	=	SYM
40318	2285	407	=	=	SYM
40318	2285	408	=	=	SYM
40318	2285	409	=	=	SYM
40318	2285	410	=	=	SYM
40318	2285	411	=	=	SYM
40318	2285	412	=	=	NFP
40318	2285	413	=	=	NFP
40318	2285	414	The	the	DT
40318	2285	415	cheeses	cheese	NNS
40318	2285	416	when	when	WRB
40318	2285	417	properly	properly	RB
40318	2285	418	made	make	VBN
40318	2285	419	in	in	IN
40318	2285	420	the	the	DT
40318	2285	421	local	local	JJ
40318	2285	422	factories	factory	NNS
40318	2285	423	are	be	VBP
40318	2285	424	transported	transport	VBN
40318	2285	425	to	to	IN
40318	2285	426	Roquefort	Roquefort	NNP
40318	2285	427	for	for	IN
40318	2285	428	ripening	ripen	VBG
40318	2285	429	in	in	IN
40318	2285	430	the	the	DT
40318	2285	431	famous	famous	JJ
40318	2285	432	caves	cave	NNS
40318	2285	433	which	which	WDT
40318	2285	434	have	have	VBP
40318	2285	435	made	make	VBN
40318	2285	436	possible	possible	JJ
40318	2285	437	the	the	DT
40318	2285	438	development	development	NN
40318	2285	439	of	of	IN
40318	2285	440	a	a	DT
40318	2285	441	great	great	JJ
40318	2285	442	industry	industry	NN
40318	2285	443	.	.	.
40318	2286	1	The	the	DT
40318	2286	2	Roquefort	Roquefort	NNP
40318	2286	3	caves	cave	NNS
40318	2286	4	were	be	VBD
40318	2286	5	originally	originally	RB
40318	2286	6	natural	natural	JJ
40318	2286	7	openings	opening	NNS
40318	2286	8	leading	lead	VBG
40318	2286	9	back	back	RB
40318	2286	10	into	into	IN
40318	2286	11	the	the	DT
40318	2286	12	face	face	NN
40318	2286	13	of	of	IN
40318	2286	14	a	a	DT
40318	2286	15	cliff	cliff	NN
40318	2286	16	until	until	IN
40318	2286	17	they	-PRON-	PRP
40318	2286	18	reached	reach	VBD
40318	2286	19	a	a	DT
40318	2286	20	deep	deep	JJ
40318	2286	21	,	,	,
40318	2286	22	narrow	narrow	JJ
40318	2286	23	fault	fault	NN
40318	2286	24	or	or	CC
40318	2286	25	crack	crack	VB
40318	2286	26	in	in	IN
40318	2286	27	the	the	DT
40318	2286	28	rock	rock	NN
40318	2286	29	leading	lead	VBG
40318	2286	30	to	to	IN
40318	2286	31	the	the	DT
40318	2286	32	plains	plain	NNS
40318	2286	33	above	above	RB
40318	2286	34	.	.	.
40318	2287	1	The	the	DT
40318	2287	2	cooler	cooler	NN
40318	2287	3	air	air	NN
40318	2287	4	from	from	IN
40318	2287	5	the	the	DT
40318	2287	6	plains	plain	NNS
40318	2287	7	came	come	VBD
40318	2287	8	down	down	RP
40318	2287	9	this	this	DT
40318	2287	10	crack	crack	NN
40318	2287	11	over	over	IN
40318	2287	12	moist	moist	NN
40318	2287	13	and	and	CC
40318	2287	14	dripping	dripping	JJ
40318	2287	15	rocks	rock	NNS
40318	2287	16	and	and	CC
40318	2287	17	issued	issue	VBD
40318	2287	18	through	through	IN
40318	2287	19	these	these	DT
40318	2287	20	clefts	cleft	NNS
40318	2287	21	in	in	IN
40318	2287	22	a	a	DT
40318	2287	23	cold	cold	JJ
40318	2287	24	moisture	moisture	NN
40318	2287	25	-	-	HYPH
40318	2287	26	laden	laden	JJ
40318	2287	27	current	current	NN
40318	2287	28	which	which	WDT
40318	2287	29	kept	keep	VBD
40318	2287	30	the	the	DT
40318	2287	31	caves	cave	NNS
40318	2287	32	about	about	IN
40318	2287	33	50	50	CD
40318	2287	34	to	to	TO
40318	2287	35	55	55	CD
40318	2287	36	°	°	NNS
40318	2287	37	F.	F.	NNP
40318	2287	38	and	and	CC
40318	2287	39	moist	moist	NN
40318	2287	40	enough	enough	RB
40318	2287	41	to	to	TO
40318	2287	42	ripen	ripen	VB
40318	2287	43	the	the	DT
40318	2287	44	cheeses	cheese	NNS
40318	2287	45	without	without	IN
40318	2287	46	shrinkage	shrinkage	NN
40318	2287	47	.	.	.
40318	2288	1	As	as	IN
40318	2288	2	the	the	DT
40318	2288	3	business	business	NN
40318	2288	4	outgrew	outgrow	VBD
40318	2288	5	the	the	DT
40318	2288	6	natural	natural	JJ
40318	2288	7	caves	cave	NNS
40318	2288	8	,	,	,
40318	2288	9	great	great	JJ
40318	2288	10	cellars	cellar	NNS
40318	2288	11	,	,	,
40318	2288	12	some	some	DT
40318	2288	13	of	of	IN
40318	2288	14	them	-PRON-	PRP
40318	2288	15	five	five	CD
40318	2288	16	or	or	CC
40318	2288	17	six	six	CD
40318	2288	18	floors	floor	NNS
40318	2288	19	deep	deep	JJ
40318	2288	20	,	,	,
40318	2288	21	were	be	VBD
40318	2288	22	excavated	excavate	VBN
40318	2288	23	and	and	CC
40318	2288	24	tunnels	tunnel	NNS
40318	2288	25	were	be	VBD
40318	2288	26	dug	dig	VBN
40318	2288	27	back	back	RB
40318	2288	28	to	to	IN
40318	2288	29	the	the	DT
40318	2288	30	crack	crack	NN
40318	2288	31	so	so	IN
40318	2288	32	that	that	IN
40318	2288	33	the	the	DT
40318	2288	34	strong	strong	JJ
40318	2288	35	ventilating	ventilate	VBG
40318	2288	36	current	current	JJ
40318	2288	37	reaches	reach	NNS
40318	2288	38	every	every	DT
40318	2288	39	part	part	NN
40318	2288	40	of	of	IN
40318	2288	41	the	the	DT
40318	2288	42	cellars	cellar	NNS
40318	2288	43	and	and	CC
40318	2288	44	keeps	keep	VBZ
40318	2288	45	both	both	CC
40318	2288	46	temperature	temperature	NN
40318	2288	47	and	and	CC
40318	2288	48	relative	relative	JJ
40318	2288	49	humidity	humidity	NN
40318	2288	50	favorable	favorable	JJ
40318	2288	51	to	to	IN
40318	2288	52	the	the	DT
40318	2288	53	ripening	ripening	NN
40318	2288	54	of	of	IN
40318	2288	55	the	the	DT
40318	2288	56	cheeses	cheese	NNS
40318	2288	57	.	.	.
40318	2289	1	+168	+168	NN
40318	2289	2	.	.	.
40318	2290	1	Cow	Cow	NNP
40318	2290	2	's	's	POS
40318	2290	3	milk	milk	NN
40318	2290	4	or	or	CC
40318	2290	5	Façons	façon	NNS
40318	2290	6	Roquefort.+--The	Roquefort.+--The	NNP
40318	2290	7	supply	supply	NN
40318	2290	8	of	of	IN
40318	2290	9	Roquefort	Roquefort	NNP
40318	2290	10	is	be	VBZ
40318	2290	11	automatically	automatically	RB
40318	2290	12	limited	limit	VBN
40318	2290	13	by	by	IN
40318	2290	14	the	the	DT
40318	2290	15	supply	supply	NN
40318	2290	16	of	of	IN
40318	2290	17	sheep	sheep	NNS
40318	2290	18	's	's	POS
40318	2290	19	milk	milk	NN
40318	2290	20	.	.	.
40318	2291	1	The	the	DT
40318	2291	2	sheep	sheep	NN
40318	2291	3	gives	give	VBZ
40318	2291	4	milk	milk	NN
40318	2291	5	only	only	RB
40318	2291	6	about	about	RB
40318	2291	7	five	five	CD
40318	2291	8	months	month	NNS
40318	2291	9	in	in	IN
40318	2291	10	the	the	DT
40318	2291	11	year	year	NN
40318	2291	12	and	and	CC
40318	2291	13	at	at	IN
40318	2291	14	best	good	JJS
40318	2291	15	a	a	DT
40318	2291	16	scant	scant	JJ
40318	2291	17	average	average	NN
40318	2291	18	of	of	IN
40318	2291	19	about	about	RB
40318	2291	20	a	a	DT
40318	2291	21	pint	pint	NN
40318	2291	22	a	a	DT
40318	2291	23	day	day	NN
40318	2291	24	to	to	IN
40318	2291	25	a	a	DT
40318	2291	26	sheep	sheep	NN
40318	2291	27	.	.	.
40318	2292	1	Sheep	Sheep	NNS
40318	2292	2	's	's	POS
40318	2292	3	milk	milk	NN
40318	2292	4	for	for	IN
40318	2292	5	cheese	cheese	NN
40318	2292	6	-	-	HYPH
40318	2292	7	making	making	NN
40318	2292	8	is	be	VBZ
40318	2292	9	not	not	RB
40318	2292	10	produced	produce	VBN
40318	2292	11	,	,	,
40318	2292	12	therefore	therefore	RB
40318	2292	13	,	,	,
40318	2292	14	outside	outside	IN
40318	2292	15	of	of	IN
40318	2292	16	very	very	RB
40318	2292	17	limited	limited	JJ
40318	2292	18	regions	region	NNS
40318	2292	19	.	.	.
40318	2293	1	Some	some	DT
40318	2293	2	cow	cow	NN
40318	2293	3	's	's	POS
40318	2293	4	and	and	CC
40318	2293	5	goat	goat	NNP
40318	2293	6	's	's	POS
40318	2293	7	milk	milk	NN
40318	2293	8	unavoidably	unavoidably	RB
40318	2293	9	finds	find	VBZ
40318	2293	10	its	-PRON-	PRP$
40318	2293	11	way	way	NN
40318	2293	12	regularly	regularly	RB
40318	2293	13	into	into	IN
40318	2293	14	the	the	DT
40318	2293	15	industry	industry	NN
40318	2293	16	itself	-PRON-	PRP
40318	2293	17	.	.	.
40318	2294	1	Attempts	attempt	NNS
40318	2294	2	were	be	VBD
40318	2294	3	naturally	naturally	RB
40318	2294	4	made	make	VBN
40318	2294	5	to	to	TO
40318	2294	6	substitute	substitute	VB
40318	2294	7	cow	cow	NN
40318	2294	8	's	's	POS
40318	2294	9	milk	milk	NN
40318	2294	10	.	.	.
40318	2295	1	Outside	outside	IN
40318	2295	2	the	the	DT
40318	2295	3	controlled	control	VBN
40318	2295	4	area	area	NN
40318	2295	5	,	,	,
40318	2295	6	factories	factory	NNS
40318	2295	7	were	be	VBD
40318	2295	8	established	establish	VBN
40318	2295	9	for	for	IN
40318	2295	10	this	this	DT
40318	2295	11	purpose	purpose	NN
40318	2295	12	.	.	.
40318	2296	1	The	the	DT
40318	2296	2	quality	quality	NN
40318	2296	3	of	of	IN
40318	2296	4	the	the	DT
40318	2296	5	product	product	NN
40318	2296	6	did	do	VBD
40318	2296	7	not	not	RB
40318	2296	8	equal	equal	VB
40318	2296	9	that	that	DT
40318	2296	10	of	of	IN
40318	2296	11	the	the	DT
40318	2296	12	Roquefort	Roquefort	NNP
40318	2296	13	factories	factory	NNS
40318	2296	14	,	,	,
40318	2296	15	and	and	CC
40318	2296	16	French	french	JJ
40318	2296	17	courts	court	NNS
40318	2296	18	decreed	decree	VBD
40318	2296	19	that	that	IN
40318	2296	20	the	the	DT
40318	2296	21	name	name	NN
40318	2296	22	Roquefort	Roquefort	NNP
40318	2296	23	should	should	MD
40318	2296	24	not	not	RB
40318	2296	25	be	be	VB
40318	2296	26	used	use	VBN
40318	2296	27	for	for	IN
40318	2296	28	such	such	JJ
40318	2296	29	products	product	NNS
40318	2296	30	.	.	.
40318	2297	1	Although	although	IN
40318	2297	2	some	some	DT
40318	2297	3	local	local	JJ
40318	2297	4	success	success	NN
40318	2297	5	was	be	VBD
40318	2297	6	obtained	obtain	VBN
40318	2297	7	,	,	,
40318	2297	8	not	not	RB
40318	2297	9	much	much	JJ
40318	2297	10	progress	progress	NN
40318	2297	11	was	be	VBD
40318	2297	12	made	make	VBN
40318	2297	13	against	against	IN
40318	2297	14	the	the	DT
40318	2297	15	intrenched	intrenched	JJ
40318	2297	16	Roquefort	Roquefort	NNP
40318	2297	17	industry	industry	NN
40318	2297	18	.	.	.
40318	2298	1	Similar	similar	JJ
40318	2298	2	attempts	attempt	NNS
40318	2298	3	to	to	TO
40318	2298	4	make	make	VB
40318	2298	5	such	such	PDT
40318	2298	6	a	a	DT
40318	2298	7	product	product	NN
40318	2298	8	in	in	IN
40318	2298	9	Germany[68	germany[68	ADD
40318	2298	10	]	]	-RRB-
40318	2298	11	were	be	VBD
40318	2298	12	tried	try	VBN
40318	2298	13	on	on	IN
40318	2298	14	an	an	DT
40318	2298	15	extensive	extensive	JJ
40318	2298	16	scale	scale	NN
40318	2298	17	but	but	CC
40318	2298	18	failed	fail	VBD
40318	2298	19	.	.	.
40318	2299	1	More	more	RBR
40318	2299	2	recently	recently	RB
40318	2299	3	,	,	,
40318	2299	4	under	under	IN
40318	2299	5	the	the	DT
40318	2299	6	inspiration	inspiration	NN
40318	2299	7	of	of	IN
40318	2299	8	Conn	Conn	NNP
40318	2299	9	,	,	,
40318	2299	10	the	the	DT
40318	2299	11	United	United	NNP
40318	2299	12	States	States	NNP
40318	2299	13	Department	Department	NNP
40318	2299	14	of	of	IN
40318	2299	15	Agriculture	Agriculture	NNP
40318	2299	16	and	and	CC
40318	2299	17	the	the	DT
40318	2299	18	Storrs	Storrs	NNP
40318	2299	19	Experiment	Experiment	NNP
40318	2299	20	Station	Station	NNP
40318	2299	21	have	have	VBP
40318	2299	22	studied	study	VBN
40318	2299	23	the	the	DT
40318	2299	24	possibilities	possibility	NNS
40318	2299	25	of	of	IN
40318	2299	26	such	such	PDT
40318	2299	27	an	an	DT
40318	2299	28	industry	industry	NN
40318	2299	29	.	.	.
40318	2300	1	Although	although	IN
40318	2300	2	the	the	DT
40318	2300	3	work	work	NN
40318	2300	4	is	be	VBZ
40318	2300	5	not	not	RB
40318	2300	6	completed	complete	VBN
40318	2300	7	,	,	,
40318	2300	8	the	the	DT
40318	2300	9	preliminary	preliminary	JJ
40318	2300	10	reports[69	reports[69	NNP
40318	2300	11	]	]	-RRB-
40318	2300	12	have	have	VBP
40318	2300	13	indicated	indicate	VBN
40318	2300	14	the	the	DT
40318	2300	15	fundamental	fundamental	JJ
40318	2300	16	principles	principle	NNS
40318	2300	17	which	which	WDT
40318	2300	18	must	must	MD
40318	2300	19	underlie	underlie	VB
40318	2300	20	such	such	JJ
40318	2300	21	development	development	NN
40318	2300	22	.	.	.
40318	2301	1	+169	+169	VBN
40318	2301	2	.	.	.
40318	2302	1	Outline	outline	NN
40318	2302	2	of	of	IN
40318	2302	3	making	make	VBG
40318	2302	4	Roquefort.+--Some	Roquefort.+--Some	NNP
40318	2302	5	of	of	IN
40318	2302	6	the	the	DT
40318	2302	7	results	result	NNS
40318	2302	8	of	of	IN
40318	2302	9	these	these	DT
40318	2302	10	experiments	experiment	NNS
40318	2302	11	are	be	VBP
40318	2302	12	summarized	summarize	VBN
40318	2302	13	in	in	IN
40318	2302	14	the	the	DT
40318	2302	15	following	follow	VBG
40318	2302	16	paragraphs	paragraph	NNS
40318	2302	17	:	:	:
40318	2302	18	_	_	NNP
40318	2302	19	Milk._--Clean	Milk._--Clean	NNP
40318	2302	20	-	-	HYPH
40318	2302	21	flavored	flavor	VBN
40318	2302	22	fresh	fresh	JJ
40318	2302	23	milk	milk	NN
40318	2302	24	testing	testing	NN
40318	2302	25	4	4	CD
40318	2302	26	-	-	SYM
40318	2302	27	4.2	4.2	CD
40318	2302	28	per	per	IN
40318	2302	29	cent	cent	NN
40318	2302	30	fat	fat	NN
40318	2302	31	and	and	CC
40318	2302	32	up	up	IN
40318	2302	33	to	to	TO
40318	2302	34	2.8	2.8	CD
40318	2302	35	per	per	NN
40318	2302	36	cent	cent	NN
40318	2302	37	casein	casein	NNP
40318	2302	38	gives	give	VBZ
40318	2302	39	the	the	DT
40318	2302	40	best	good	JJS
40318	2302	41	results	result	NNS
40318	2302	42	.	.	.
40318	2303	1	The	the	DT
40318	2303	2	milk	milk	NN
40318	2303	3	with	with	IN
40318	2303	4	a	a	DT
40318	2303	5	high	high	JJ
40318	2303	6	percentage	percentage	NN
40318	2303	7	of	of	IN
40318	2303	8	cheese	cheese	NN
40318	2303	9	-	-	HYPH
40318	2303	10	making	make	VBG
40318	2303	11	solids	solid	NNS
40318	2303	12	forms	form	VBZ
40318	2303	13	a	a	DT
40318	2303	14	firmer	firm	JJR
40318	2303	15	curd	curd	NN
40318	2303	16	,	,	,
40318	2303	17	hence	hence	RB
40318	2303	18	works	work	VBZ
40318	2303	19	up	up	RP
40318	2303	20	better	well	RBR
40318	2303	21	in	in	IN
40318	2303	22	the	the	DT
40318	2303	23	process	process	NN
40318	2303	24	than	than	IN
40318	2303	25	milk	milk	NN
40318	2303	26	of	of	IN
40318	2303	27	lower	low	JJR
40318	2303	28	quality	quality	NN
40318	2303	29	.	.	.
40318	2304	1	_	_	NNP
40318	2304	2	Acidity._--The	acidity._--the	CD
40318	2304	3	milk	milk	NN
40318	2304	4	is	be	VBZ
40318	2304	5	ripened	ripen	VBN
40318	2304	6	by	by	IN
40318	2304	7	lactic	lactic	JJ
40318	2304	8	starter	starter	NN
40318	2304	9	up	up	IN
40318	2304	10	to	to	IN
40318	2304	11	an	an	DT
40318	2304	12	acidity	acidity	NN
40318	2304	13	of	of	IN
40318	2304	14	0.23	0.23	CD
40318	2304	15	per	per	IN
40318	2304	16	cent	cent	NN
40318	2304	17	titrated	titrate	VBN
40318	2304	18	as	as	IN
40318	2304	19	lactic	lactic	JJ
40318	2304	20	acid	acid	NN
40318	2304	21	at	at	IN
40318	2304	22	the	the	DT
40318	2304	23	time	time	NN
40318	2304	24	rennet	rennet	NN
40318	2304	25	is	be	VBZ
40318	2304	26	added	add	VBN
40318	2304	27	.	.	.
40318	2305	1	This	this	DT
40318	2305	2	gives	give	VBZ
40318	2305	3	a	a	DT
40318	2305	4	firm	firm	JJ
40318	2305	5	curd	curd	NN
40318	2305	6	,	,	,
40318	2305	7	which	which	WDT
40318	2305	8	drains	drain	VBZ
40318	2305	9	to	to	IN
40318	2305	10	the	the	DT
40318	2305	11	desired	desire	VBN
40318	2305	12	water	water	NN
40318	2305	13	-	-	HYPH
40318	2305	14	content	content	NN
40318	2305	15	but	but	CC
40318	2305	16	is	be	VBZ
40318	2305	17	low	low	JJ
40318	2305	18	enough	enough	RB
40318	2305	19	to	to	TO
40318	2305	20	prevent	prevent	VB
40318	2305	21	the	the	DT
40318	2305	22	toughening	toughening	NN
40318	2305	23	effect	effect	NN
40318	2305	24	of	of	IN
40318	2305	25	too	too	RB
40318	2305	26	high	high	JJ
40318	2305	27	acid	acid	NN
40318	2305	28	.	.	.
40318	2306	1	A	a	DT
40318	2306	2	very	very	RB
40318	2306	3	slight	slight	JJ
40318	2306	4	increase	increase	NN
40318	2306	5	in	in	IN
40318	2306	6	initial	initial	JJ
40318	2306	7	acid--1	acid--1	,
40318	2306	8	to	to	IN
40318	2306	9	2	2	CD
40318	2306	10	hundredths	hundredth	NNS
40318	2306	11	per	per	IN
40318	2306	12	cent	cent	NN
40318	2306	13	--	--	:
40318	2306	14	combined	combine	VBN
40318	2306	15	with	with	IN
40318	2306	16	the	the	DT
40318	2306	17	rate	rate	NN
40318	2306	18	at	at	IN
40318	2306	19	which	which	WDT
40318	2306	20	acidity	acidity	NN
40318	2306	21	is	be	VBZ
40318	2306	22	developing	develop	VBG
40318	2306	23	introduces	introduce	NNS
40318	2306	24	such	such	JJ
40318	2306	25	physical	physical	JJ
40318	2306	26	changes	change	NNS
40318	2306	27	in	in	IN
40318	2306	28	texture	texture	NN
40318	2306	29	as	as	IN
40318	2306	30	to	to	TO
40318	2306	31	make	make	VB
40318	2306	32	the	the	DT
40318	2306	33	final	final	JJ
40318	2306	34	texture	texture	NN
40318	2306	35	of	of	IN
40318	2306	36	Roquefort	Roquefort	NNP
40318	2306	37	impossible	impossible	JJ
40318	2306	38	.	.	.
40318	2307	1	_	_	NNP
40318	2307	2	Temperature._--Rennet	Temperature._--Rennet	NNP
40318	2307	3	is	be	VBZ
40318	2307	4	added	add	VBN
40318	2307	5	at	at	IN
40318	2307	6	or	or	CC
40318	2307	7	below	below	IN
40318	2307	8	84	84	CD
40318	2307	9	°	°	,
40318	2307	10	F.	F.	NNP
40318	2307	11	Every	every	DT
40318	2307	12	degree	degree	NN
40318	2307	13	of	of	IN
40318	2307	14	heat	heat	NN
40318	2307	15	adds	add	VBZ
40318	2307	16	definitely	definitely	RB
40318	2307	17	to	to	IN
40318	2307	18	the	the	DT
40318	2307	19	efficiency	efficiency	NN
40318	2307	20	of	of	IN
40318	2307	21	rennet	rennet	NN
40318	2307	22	.	.	.
40318	2308	1	Below	below	IN
40318	2308	2	82	82	CD
40318	2308	3	°	°	,
40318	2308	4	F.	F.	NNP
40318	2308	5	,	,	,
40318	2308	6	curdling	curdling	NN
40318	2308	7	becomes	become	VBZ
40318	2308	8	slower	slow	JJR
40318	2308	9	and	and	CC
40318	2308	10	the	the	DT
40318	2308	11	coagulum	coagulum	NN
40318	2308	12	softer	soft	JJR
40318	2308	13	and	and	CC
40318	2308	14	more	more	RBR
40318	2308	15	difficult	difficult	JJ
40318	2308	16	to	to	TO
40318	2308	17	drain	drain	VB
40318	2308	18	.	.	.
40318	2309	1	The	the	DT
40318	2309	2	sheep	sheep	NN
40318	2309	3	's	's	POS
40318	2309	4	milk	milk	NN
40318	2309	5	curd	curd	NN
40318	2309	6	is	be	VBZ
40318	2309	7	made	make	VBN
40318	2309	8	from	from	IN
40318	2309	9	76	76	CD
40318	2309	10	°	°	NNS
40318	2309	11	to	to	IN
40318	2309	12	84	84	CD
40318	2309	13	°	°	,
40318	2309	14	F.	F.	NNP
40318	2309	15	but	but	CC
40318	2309	16	sheep	sheep	NN
40318	2309	17	's	's	POS
40318	2309	18	milk	milk	NN
40318	2309	19	has	have	VBZ
40318	2309	20	about	about	RB
40318	2309	21	twice	twice	PDT
40318	2309	22	the	the	DT
40318	2309	23	cheese	cheese	NN
40318	2309	24	solids	solid	NNS
40318	2309	25	found	find	VBN
40318	2309	26	in	in	IN
40318	2309	27	cow	cow	NN
40318	2309	28	's	's	POS
40318	2309	29	milk	milk	NN
40318	2309	30	.	.	.
40318	2310	1	It	-PRON-	PRP
40318	2310	2	was	be	VBD
40318	2310	3	found	find	VBN
40318	2310	4	necessary	necessary	JJ
40318	2310	5	to	to	TO
40318	2310	6	raise	raise	VB
40318	2310	7	the	the	DT
40318	2310	8	temperature	temperature	NN
40318	2310	9	as	as	RB
40318	2310	10	high	high	JJ
40318	2310	11	as	as	IN
40318	2310	12	texture	texture	NN
40318	2310	13	would	would	MD
40318	2310	14	permit	permit	VB
40318	2310	15	.	.	.
40318	2311	1	However	however	RB
40318	2311	2	,	,	,
40318	2311	3	at	at	IN
40318	2311	4	86	86	CD
40318	2311	5	°	°	,
40318	2311	6	F.	F.	NNP
40318	2311	7	the	the	DT
40318	2311	8	physical	physical	JJ
40318	2311	9	character	character	NN
40318	2311	10	of	of	IN
40318	2311	11	the	the	DT
40318	2311	12	curd	curd	NN
40318	2311	13	tends	tend	VBZ
40318	2311	14	to	to	TO
40318	2311	15	become	become	VB
40318	2311	16	tough	tough	JJ
40318	2311	17	or	or	CC
40318	2311	18	waxy	waxy	RB
40318	2311	19	in	in	IN
40318	2311	20	handling	handling	NN
40318	2311	21	.	.	.
40318	2312	1	At	at	IN
40318	2312	2	84	84	CD
40318	2312	3	°	°	,
40318	2312	4	F.	F.	NNP
40318	2312	5	the	the	DT
40318	2312	6	curd	curd	NN
40318	2312	7	remains	remain	VBZ
40318	2312	8	brittle	brittle	JJ
40318	2312	9	and	and	CC
40318	2312	10	crumbly	crumbly	RB
40318	2312	11	.	.	.
40318	2313	1	It	-PRON-	PRP
40318	2313	2	was	be	VBD
40318	2313	3	,	,	,
40318	2313	4	therefore	therefore	RB
40318	2313	5	,	,	,
40318	2313	6	necessary	necessary	JJ
40318	2313	7	to	to	TO
40318	2313	8	keep	keep	VB
40318	2313	9	the	the	DT
40318	2313	10	curdling	curdling	NN
40318	2313	11	temperature	temperature	NN
40318	2313	12	down	down	IN
40318	2313	13	to	to	IN
40318	2313	14	84	84	CD
40318	2313	15	°	°	,
40318	2313	16	F.	F.	NNP
40318	2313	17	_	_	NNP
40318	2313	18	Renneting	Renneting	NNP
40318	2313	19	or	or	CC
40318	2313	20	setting._--Rennet	setting._--rennet	NN
40318	2313	21	at	at	IN
40318	2313	22	a	a	DT
40318	2313	23	rate	rate	NN
40318	2313	24	of	of	IN
40318	2313	25	3	3	CD
40318	2313	26	to	to	IN
40318	2313	27	4	4	CD
40318	2313	28	ounces	ounce	NNS
40318	2313	29	of	of	IN
40318	2313	30	standard	standard	JJ
40318	2313	31	liquid	liquid	JJ
40318	2313	32	rennet	rennet	NN
40318	2313	33	to	to	IN
40318	2313	34	1000	1000	CD
40318	2313	35	pounds	pound	NNS
40318	2313	36	(	(	-LRB-
40318	2313	37	10	10	CD
40318	2313	38	to	to	TO
40318	2313	39	12	12	CD
40318	2313	40	c.c	c.c	NNP
40318	2313	41	.	.	.
40318	2314	1	to	to	IN
40318	2314	2	100	100	CD
40318	2314	3	pounds	pound	NNS
40318	2314	4	)	)	-RRB-
40318	2314	5	was	be	VBD
40318	2314	6	found	find	VBN
40318	2314	7	to	to	TO
40318	2314	8	give	give	VB
40318	2314	9	the	the	DT
40318	2314	10	best	good	JJS
40318	2314	11	curd	curd	NN
40318	2314	12	under	under	IN
40318	2314	13	experimental	experimental	JJ
40318	2314	14	conditions	condition	NNS
40318	2314	15	.	.	.
40318	2315	1	_	_	NNP
40318	2315	2	Curdling	Curdling	NNP
40318	2315	3	time._--One	time._--One	NNP
40318	2315	4	and	and	CC
40318	2315	5	one	one	CD
40318	2315	6	-	-	HYPH
40318	2315	7	half	half	NN
40318	2315	8	to	to	IN
40318	2315	9	two	two	CD
40318	2315	10	hours	hour	NNS
40318	2315	11	gave	give	VBD
40318	2315	12	most	most	JJS
40318	2315	13	satisfactory	satisfactory	JJ
40318	2315	14	results	result	NNS
40318	2315	15	in	in	IN
40318	2315	16	forming	form	VBG
40318	2315	17	curd	curd	NN
40318	2315	18	.	.	.
40318	2316	1	This	this	DT
40318	2316	2	should	should	MD
40318	2316	3	be	be	VB
40318	2316	4	very	very	RB
40318	2316	5	firm	firm	JJ
40318	2316	6	and	and	CC
40318	2316	7	stand	stand	VB
40318	2316	8	until	until	IN
40318	2316	9	it	-PRON-	PRP
40318	2316	10	begins	begin	VBZ
40318	2316	11	to	to	TO
40318	2316	12	"	"	``
40318	2316	13	sweat	sweat	VB
40318	2316	14	,	,	,
40318	2316	15	"	"	''
40318	2316	16	until	until	IN
40318	2316	17	beads	bead	NNS
40318	2316	18	of	of	IN
40318	2316	19	whey	whey	NN
40318	2316	20	have	have	VBP
40318	2316	21	begun	begin	VBN
40318	2316	22	to	to	TO
40318	2316	23	collect	collect	VB
40318	2316	24	upon	upon	IN
40318	2316	25	its	-PRON-	PRP$
40318	2316	26	surface	surface	NN
40318	2316	27	.	.	.
40318	2317	1	_	_	NNP
40318	2317	2	Cutting._--The	Cutting._--The	NNP
40318	2317	3	cow	cow	NN
40318	2317	4	's	's	POS
40318	2317	5	milk	milk	NN
40318	2317	6	curd	curd	NN
40318	2317	7	gave	give	VBD
40318	2317	8	best	good	JJS
40318	2317	9	results	result	NNS
40318	2317	10	when	when	WRB
40318	2317	11	cut	cut	VBN
40318	2317	12	in	in	IN
40318	2317	13	two	two	CD
40318	2317	14	directions	direction	NNS
40318	2317	15	with	with	IN
40318	2317	16	the	the	DT
40318	2317	17	half	half	JJ
40318	2317	18	-	-	HYPH
40318	2317	19	inch	inch	NN
40318	2317	20	curd	curd	NN
40318	2317	21	knife	knife	NN
40318	2317	22	.	.	.
40318	2318	1	The	the	DT
40318	2318	2	resulting	result	VBG
40318	2318	3	columns	column	NNS
40318	2318	4	,	,	,
40318	2318	5	a	a	DT
40318	2318	6	half	half	NN
40318	2318	7	inch	inch	NN
40318	2318	8	square	square	JJ
40318	2318	9	in	in	IN
40318	2318	10	cross	cross	NN
40318	2318	11	-	-	NN
40318	2318	12	section	section	NN
40318	2318	13	,	,	,
40318	2318	14	may	may	MD
40318	2318	15	be	be	VB
40318	2318	16	handled	handle	VBN
40318	2318	17	without	without	IN
40318	2318	18	excessive	excessive	JJ
40318	2318	19	losses	loss	NNS
40318	2318	20	.	.	.
40318	2319	1	_	_	NNP
40318	2319	2	Draining._--The	Draining._--The	NNP
40318	2319	3	cut	cut	NN
40318	2319	4	curd	curd	NN
40318	2319	5	is	be	VBZ
40318	2319	6	dipped	dip	VBN
40318	2319	7	to	to	IN
40318	2319	8	a	a	DT
40318	2319	9	draining	drain	VBG
40318	2319	10	rack	rack	NN
40318	2319	11	covered	cover	VBN
40318	2319	12	with	with	IN
40318	2319	13	cloth	cloth	NN
40318	2319	14	with	with	IN
40318	2319	15	as	as	RB
40318	2319	16	little	little	JJ
40318	2319	17	breaking	breaking	JJ
40318	2319	18	as	as	IN
40318	2319	19	possible	possible	JJ
40318	2319	20	.	.	.
40318	2320	1	During	during	IN
40318	2320	2	the	the	DT
40318	2320	3	draining	draining	NN
40318	2320	4	process	process	NN
40318	2320	5	,	,	,
40318	2320	6	a	a	DT
40318	2320	7	certain	certain	JJ
40318	2320	8	amount	amount	NN
40318	2320	9	of	of	IN
40318	2320	10	turning	turning	NN
40318	2320	11	is	be	VBZ
40318	2320	12	necessary	necessary	JJ
40318	2320	13	to	to	TO
40318	2320	14	facilitate	facilitate	VB
40318	2320	15	the	the	DT
40318	2320	16	separation	separation	NN
40318	2320	17	and	and	CC
40318	2320	18	escape	escape	NN
40318	2320	19	of	of	IN
40318	2320	20	the	the	DT
40318	2320	21	whey	whey	NN
40318	2320	22	.	.	.
40318	2321	1	If	if	IN
40318	2321	2	handled	handle	VBN
40318	2321	3	too	too	RB
40318	2321	4	much	much	RB
40318	2321	5	,	,	,
40318	2321	6	losses	loss	NNS
40318	2321	7	of	of	IN
40318	2321	8	fat	fat	NN
40318	2321	9	are	be	VBP
40318	2321	10	increased	increase	VBN
40318	2321	11	and	and	CC
40318	2321	12	the	the	DT
40318	2321	13	curd	curd	NN
40318	2321	14	becomes	become	VBZ
40318	2321	15	tough	tough	JJ
40318	2321	16	or	or	CC
40318	2321	17	waxy	waxy	RB
40318	2321	18	instead	instead	RB
40318	2321	19	of	of	IN
40318	2321	20	remaining	remain	VBG
40318	2321	21	brittle	brittle	NN
40318	2321	22	or	or	CC
40318	2321	23	crumbly	crumbly	RB
40318	2321	24	.	.	.
40318	2322	1	When	when	WRB
40318	2322	2	properly	properly	RB
40318	2322	3	handled	handle	VBN
40318	2322	4	,	,	,
40318	2322	5	not	not	RB
40318	2322	6	over	over	IN
40318	2322	7	0.35	0.35	CD
40318	2322	8	per	per	IN
40318	2322	9	cent	cent	NN
40318	2322	10	of	of	IN
40318	2322	11	fat	fat	NN
40318	2322	12	is	be	VBZ
40318	2322	13	lost	lose	VBN
40318	2322	14	.	.	.
40318	2323	1	Under	under	IN
40318	2323	2	favorable	favorable	JJ
40318	2323	3	conditions	condition	NNS
40318	2323	4	,	,	,
40318	2323	5	four	four	CD
40318	2323	6	-	-	HYPH
40318	2323	7	ninths	ninth	NNS
40318	2323	8	to	to	IN
40318	2323	9	two	two	CD
40318	2323	10	-	-	HYPH
40318	2323	11	thirds	third	NNS
40318	2323	12	of	of	IN
40318	2323	13	the	the	DT
40318	2323	14	original	original	JJ
40318	2323	15	weight	weight	NN
40318	2323	16	of	of	IN
40318	2323	17	curd	curd	NNP
40318	2323	18	will	will	MD
40318	2323	19	separate	separate	VB
40318	2323	20	and	and	CC
40318	2323	21	run	run	VB
40318	2323	22	off	off	RP
40318	2323	23	as	as	IN
40318	2323	24	whey	whey	NN
40318	2323	25	in	in	IN
40318	2323	26	twenty	twenty	CD
40318	2323	27	to	to	IN
40318	2323	28	thirty	thirty	CD
40318	2323	29	minutes	minute	NNS
40318	2323	30	.	.	.
40318	2324	1	The	the	DT
40318	2324	2	curd	curd	NN
40318	2324	3	meanwhile	meanwhile	RB
40318	2324	4	is	be	VBZ
40318	2324	5	exposed	expose	VBN
40318	2324	6	to	to	IN
40318	2324	7	the	the	DT
40318	2324	8	air	air	NN
40318	2324	9	of	of	IN
40318	2324	10	the	the	DT
40318	2324	11	room	room	NN
40318	2324	12	and	and	CC
40318	2324	13	cools	cool	VBZ
40318	2324	14	toward	toward	IN
40318	2324	15	room	room	NN
40318	2324	16	temperature	temperature	NN
40318	2324	17	.	.	.
40318	2325	1	If	if	IN
40318	2325	2	cooling	cooling	NN
40318	2325	3	goes	go	VBZ
40318	2325	4	too	too	RB
40318	2325	5	far	far	RB
40318	2325	6	,	,	,
40318	2325	7	further	further	JJ
40318	2325	8	drainage	drainage	NN
40318	2325	9	is	be	VBZ
40318	2325	10	interfered	interfere	VBN
40318	2325	11	with	with	IN
40318	2325	12	.	.	.
40318	2326	1	Hence	hence	RB
40318	2326	2	the	the	DT
40318	2326	3	curd	curd	NN
40318	2326	4	is	be	VBZ
40318	2326	5	put	put	VBN
40318	2326	6	into	into	IN
40318	2326	7	the	the	DT
40318	2326	8	hoop	hoop	NN
40318	2326	9	and	and	CC
40318	2326	10	the	the	DT
40318	2326	11	drainage	drainage	NN
40318	2326	12	completed	complete	VBN
40318	2326	13	while	while	IN
40318	2326	14	the	the	DT
40318	2326	15	cheese	cheese	NN
40318	2326	16	is	be	VBZ
40318	2326	17	reaching	reach	VBG
40318	2326	18	its	-PRON-	PRP$
40318	2326	19	final	final	JJ
40318	2326	20	form	form	NN
40318	2326	21	.	.	.
40318	2327	1	_	_	NNP
40318	2327	2	Hoop._--Hoops	Hoop._--Hoops	NNP
40318	2327	3	for	for	IN
40318	2327	4	cow	cow	NN
40318	2327	5	's	's	POS
40318	2327	6	milk	milk	NN
40318	2327	7	Roquefort	Roquefort	NNP
40318	2327	8	must	must	MD
40318	2327	9	be	be	VB
40318	2327	10	7½	7½	CD
40318	2327	11	inches	inch	NNS
40318	2327	12	in	in	IN
40318	2327	13	diameter	diameter	NN
40318	2327	14	and	and	CC
40318	2327	15	about	about	IN
40318	2327	16	5¾	5¾	JJ
40318	2327	17	inches	inch	NNS
40318	2327	18	high	high	JJ
40318	2327	19	to	to	TO
40318	2327	20	hold	hold	VB
40318	2327	21	curd	curd	NN
40318	2327	22	enough	enough	RB
40318	2327	23	to	to	TO
40318	2327	24	produce	produce	VB
40318	2327	25	a	a	DT
40318	2327	26	cheese	cheese	NN
40318	2327	27	the	the	DT
40318	2327	28	size	size	NN
40318	2327	29	of	of	IN
40318	2327	30	the	the	DT
40318	2327	31	standard	standard	JJ
40318	2327	32	Roquefort	Roquefort	NNP
40318	2327	33	when	when	WRB
40318	2327	34	completely	completely	RB
40318	2327	35	drained	drain	VBD
40318	2327	36	.	.	.
40318	2328	1	Sheep	Sheep	NNS
40318	2328	2	's	's	POS
40318	2328	3	milk	milk	NN
40318	2328	4	with	with	IN
40318	2328	5	its	-PRON-	PRP$
40318	2328	6	higher	high	JJR
40318	2328	7	percentage	percentage	NN
40318	2328	8	of	of	IN
40318	2328	9	solids	solid	NNS
40318	2328	10	does	do	VBZ
40318	2328	11	not	not	RB
40318	2328	12	require	require	VB
40318	2328	13	such	such	JJ
40318	2328	14	high	high	JJ
40318	2328	15	hoops	hoop	NNS
40318	2328	16	.	.	.
40318	2329	1	The	the	DT
40318	2329	2	curd	curd	NN
40318	2329	3	as	as	IN
40318	2329	4	it	-PRON-	PRP
40318	2329	5	goes	go	VBZ
40318	2329	6	into	into	IN
40318	2329	7	the	the	DT
40318	2329	8	hoop	hoop	NN
40318	2329	9	should	should	MD
40318	2329	10	be	be	VB
40318	2329	11	a	a	DT
40318	2329	12	soft	soft	JJ
40318	2329	13	,	,	,
40318	2329	14	pulpy	pulpy	JJ
40318	2329	15	mass	mass	NN
40318	2329	16	with	with	IN
40318	2329	17	no	no	DT
40318	2329	18	suggestion	suggestion	NN
40318	2329	19	of	of	IN
40318	2329	20	toughness	toughness	NN
40318	2329	21	.	.	.
40318	2330	1	_	_	NNP
40318	2330	2	Inoculation	Inoculation	NNP
40318	2330	3	with	with	IN
40318	2330	4	mold._--The	mold._--The	NNP
40318	2330	5	mold	mold	NN
40318	2330	6	for	for	IN
40318	2330	7	Roquefort	Roquefort	NNP
40318	2330	8	cheese	cheese	NN
40318	2330	9	(	(	-LRB-
40318	2330	10	_	_	NNP
40318	2330	11	Penicillium	Penicillium	NNP
40318	2330	12	Roqueforti_[70	Roqueforti_[70	,
40318	2330	13	]	]	-RRB-
40318	2330	14	)	)	-RRB-
40318	2330	15	is	be	VBZ
40318	2330	16	readily	readily	RB
40318	2330	17	grown	grow	VBN
40318	2330	18	in	in	IN
40318	2330	19	pure	pure	JJ
40318	2330	20	culture	culture	NN
40318	2330	21	in	in	IN
40318	2330	22	ordinary	ordinary	JJ
40318	2330	23	loaves	loaf	NNS
40318	2330	24	of	of	IN
40318	2330	25	bread	bread	NN
40318	2330	26	.	.	.
40318	2331	1	For	for	IN
40318	2331	2	this	this	DT
40318	2331	3	purpose	purpose	NN
40318	2331	4	loaves	loaf	NNS
40318	2331	5	hot	hot	RB
40318	2331	6	from	from	IN
40318	2331	7	the	the	DT
40318	2331	8	oven	oven	NN
40318	2331	9	are	be	VBP
40318	2331	10	quickly	quickly	RB
40318	2331	11	drenched	drench	VBN
40318	2331	12	with	with	IN
40318	2331	13	or	or	CC
40318	2331	14	immersed	immerse	VBN
40318	2331	15	in	in	IN
40318	2331	16	hot	hot	JJ
40318	2331	17	paraffine	paraffine	NN
40318	2331	18	to	to	TO
40318	2331	19	form	form	VB
40318	2331	20	an	an	DT
40318	2331	21	impervious	impervious	JJ
40318	2331	22	crust	crust	NN
40318	2331	23	to	to	TO
40318	2331	24	retain	retain	VB
40318	2331	25	moisture	moisture	NN
40318	2331	26	as	as	RB
40318	2331	27	well	well	RB
40318	2331	28	as	as	IN
40318	2331	29	to	to	TO
40318	2331	30	keep	keep	VB
40318	2331	31	out	out	RP
40318	2331	32	contaminations	contamination	NNS
40318	2331	33	.	.	.
40318	2332	1	It	-PRON-	PRP
40318	2332	2	is	be	VBZ
40318	2332	3	then	then	RB
40318	2332	4	allowed	allow	VBN
40318	2332	5	to	to	TO
40318	2332	6	cool	cool	VB
40318	2332	7	.	.	.
40318	2333	1	The	the	DT
40318	2333	2	interior	interior	NN
40318	2333	3	of	of	IN
40318	2333	4	each	each	DT
40318	2333	5	loaf	loaf	NN
40318	2333	6	is	be	VBZ
40318	2333	7	inoculated	inoculate	VBN
40318	2333	8	by	by	IN
40318	2333	9	drawing	draw	VBG
40318	2333	10	a	a	DT
40318	2333	11	suspension	suspension	NN
40318	2333	12	of	of	IN
40318	2333	13	_	_	NNP
40318	2333	14	P.	P.	NNP
40318	2334	1	Roqueforti	Roqueforti	NNP
40318	2334	2	_	_	NNP
40318	2334	3	spores	spore	NNS
40318	2334	4	in	in	IN
40318	2334	5	water	water	NN
40318	2334	6	into	into	IN
40318	2334	7	a	a	DT
40318	2334	8	sterile	sterile	JJ
40318	2334	9	pipette	pipette	NN
40318	2334	10	(	(	-LRB-
40318	2334	11	10	10	CD
40318	2334	12	c.c	c.c	NNP
40318	2334	13	.	.	.
40318	2334	14	)	)	-RRB-
40318	2335	1	which	which	WDT
40318	2335	2	is	be	VBZ
40318	2335	3	then	then	RB
40318	2335	4	thrust	thrust	VBN
40318	2335	5	through	through	IN
40318	2335	6	the	the	DT
40318	2335	7	paraffined	paraffine	VBN
40318	2335	8	crust	crust	NN
40318	2335	9	to	to	IN
40318	2335	10	the	the	DT
40318	2335	11	center	center	NN
40318	2335	12	of	of	IN
40318	2335	13	the	the	DT
40318	2335	14	loaf	loaf	NNS
40318	2335	15	of	of	IN
40318	2335	16	bread	bread	NN
40318	2335	17	and	and	CC
40318	2335	18	allowed	allow	VBN
40318	2335	19	to	to	TO
40318	2335	20	empty	empty	VB
40318	2335	21	there	there	RB
40318	2335	22	.	.	.
40318	2336	1	The	the	DT
40318	2336	2	hole	hole	NN
40318	2336	3	is	be	VBZ
40318	2336	4	sealed	seal	VBN
40318	2336	5	up	up	RP
40318	2336	6	with	with	IN
40318	2336	7	paraffine	paraffine	NN
40318	2336	8	.	.	.
40318	2337	1	These	these	DT
40318	2337	2	loaves	loaf	NNS
40318	2337	3	are	be	VBP
40318	2337	4	incubated	incubate	VBN
40318	2337	5	for	for	IN
40318	2337	6	about	about	RB
40318	2337	7	a	a	DT
40318	2337	8	month	month	NN
40318	2337	9	at	at	IN
40318	2337	10	room	room	NN
40318	2337	11	temperature	temperature	NN
40318	2337	12	.	.	.
40318	2338	1	When	when	WRB
40318	2338	2	cut	cut	VBN
40318	2338	3	,	,	,
40318	2338	4	every	every	DT
40318	2338	5	open	open	JJ
40318	2338	6	space	space	NN
40318	2338	7	should	should	MD
40318	2338	8	be	be	VB
40318	2338	9	found	find	VBN
40318	2338	10	lined	line	VBN
40318	2338	11	with	with	IN
40318	2338	12	the	the	DT
40318	2338	13	green	green	JJ
40318	2338	14	spores	spore	NNS
40318	2338	15	of	of	IN
40318	2338	16	the	the	DT
40318	2338	17	mold	mold	NN
40318	2338	18	.	.	.
40318	2339	1	When	when	WRB
40318	2339	2	dry	dry	JJ
40318	2339	3	enough	enough	RB
40318	2339	4	,	,	,
40318	2339	5	the	the	DT
40318	2339	6	mass	mass	NN
40318	2339	7	may	may	MD
40318	2339	8	be	be	VB
40318	2339	9	powdered	powder	VBN
40318	2339	10	,	,	,
40318	2339	11	and	and	CC
40318	2339	12	put	put	VBD
40318	2339	13	into	into	IN
40318	2339	14	an	an	DT
40318	2339	15	ordinary	ordinary	JJ
40318	2339	16	pepper	pepper	NN
40318	2339	17	box	box	NN
40318	2339	18	.	.	.
40318	2340	1	When	when	WRB
40318	2340	2	the	the	DT
40318	2340	3	curd	curd	NN
40318	2340	4	is	be	VBZ
40318	2340	5	ready	ready	JJ
40318	2340	6	to	to	TO
40318	2340	7	go	go	VB
40318	2340	8	into	into	IN
40318	2340	9	the	the	DT
40318	2340	10	hoop	hoop	NN
40318	2340	11	,	,	,
40318	2340	12	this	this	DT
40318	2340	13	mold	mold	NN
40318	2340	14	powder	powder	NN
40318	2340	15	is	be	VBZ
40318	2340	16	sprinkled	sprinkle	VBN
40318	2340	17	upon	upon	IN
40318	2340	18	it	-PRON-	PRP
40318	2340	19	from	from	IN
40318	2340	20	the	the	DT
40318	2340	21	pepper	pepper	NN
40318	2340	22	box	box	NN
40318	2340	23	.	.	.
40318	2341	1	_	_	NNP
40318	2341	2	Handling._--Freshly	handling._--freshly	RB
40318	2341	3	made	make	VBN
40318	2341	4	cheeses	cheese	NNS
40318	2341	5	are	be	VBP
40318	2341	6	turned	turn	VBN
40318	2341	7	within	within	IN
40318	2341	8	the	the	DT
40318	2341	9	first	first	JJ
40318	2341	10	hour	hour	NN
40318	2341	11	to	to	TO
40318	2341	12	insure	insure	VB
40318	2341	13	the	the	DT
40318	2341	14	proper	proper	JJ
40318	2341	15	smoothness	smoothness	NN
40318	2341	16	of	of	IN
40318	2341	17	both	both	DT
40318	2341	18	sides	side	NNS
40318	2341	19	.	.	.
40318	2342	1	Further	further	JJ
40318	2342	2	draining	draining	NN
40318	2342	3	is	be	VBZ
40318	2342	4	best	well	RBS
40318	2342	5	accomplished	accomplish	VBN
40318	2342	6	in	in	IN
40318	2342	7	a	a	DT
40318	2342	8	room	room	NN
40318	2342	9	at	at	IN
40318	2342	10	about	about	RB
40318	2342	11	64	64	CD
40318	2342	12	°	°	,
40318	2342	13	F.	F.	NNP
40318	2342	14	with	with	IN
40318	2342	15	a	a	DT
40318	2342	16	relative	relative	JJ
40318	2342	17	humidity	humidity	NN
40318	2342	18	of	of	IN
40318	2342	19	85	85	CD
40318	2342	20	to	to	TO
40318	2342	21	90	90	CD
40318	2342	22	per	per	NN
40318	2342	23	cent	cent	NN
40318	2342	24	.	.	.
40318	2343	1	If	if	IN
40318	2343	2	the	the	DT
40318	2343	3	surface	surface	NN
40318	2343	4	of	of	IN
40318	2343	5	the	the	DT
40318	2343	6	cheese	cheese	NN
40318	2343	7	becomes	become	VBZ
40318	2343	8	too	too	RB
40318	2343	9	dry	dry	JJ
40318	2343	10	,	,	,
40318	2343	11	a	a	DT
40318	2343	12	rind	rind	NN
40318	2343	13	is	be	VBZ
40318	2343	14	formed	form	VBN
40318	2343	15	.	.	.
40318	2344	1	No	no	DT
40318	2344	2	real	real	JJ
40318	2344	3	rind	rind	NN
40318	2344	4	is	be	VBZ
40318	2344	5	permitted	permit	VBN
40318	2344	6	on	on	IN
40318	2344	7	Roquefort	Roquefort	NNP
40318	2344	8	.	.	.
40318	2345	1	If	if	IN
40318	2345	2	the	the	DT
40318	2345	3	temperature	temperature	NN
40318	2345	4	is	be	VBZ
40318	2345	5	too	too	RB
40318	2345	6	high	high	JJ
40318	2345	7	,	,	,
40318	2345	8	slime	slime	NN
40318	2345	9	forms	form	NNS
40318	2345	10	quickly	quickly	RB
40318	2345	11	and	and	CC
40318	2345	12	unfavorable	unfavorable	JJ
40318	2345	13	fermentation	fermentation	NN
40318	2345	14	may	may	MD
40318	2345	15	occur	occur	VB
40318	2345	16	.	.	.
40318	2346	1	Slime	slime	NN
40318	2346	2	(	(	-LRB-
40318	2346	3	bacteria	bacteria	NNS
40318	2346	4	and	and	CC
40318	2346	5	_	_	NNP
40318	2346	6	Oidium	Oidium	NNP
40318	2346	7	lactis	lactis	JJ
40318	2346	8	_	_	NNP
40318	2346	9	usually	usually	RB
40318	2346	10	)	)	-RRB-
40318	2346	11	must	must	MD
40318	2346	12	be	be	VB
40318	2346	13	scraped	scrape	VBN
40318	2346	14	when	when	WRB
40318	2346	15	it	-PRON-	PRP
40318	2346	16	becomes	become	VBZ
40318	2346	17	too	too	RB
40318	2346	18	heavy	heavy	JJ
40318	2346	19	.	.	.
40318	2347	1	_	_	NNP
40318	2347	2	Salting._[71]--Experimental	Salting._[71]--Experimental	NNP
40318	2347	3	cheeses	cheese	NNS
40318	2347	4	were	be	VBD
40318	2347	5	found	find	VBN
40318	2347	6	to	to	TO
40318	2347	7	give	give	VB
40318	2347	8	the	the	DT
40318	2347	9	best	good	JJS
40318	2347	10	results	result	NNS
40318	2347	11	when	when	WRB
40318	2347	12	at	at	IN
40318	2347	13	the	the	DT
40318	2347	14	end	end	NN
40318	2347	15	of	of	IN
40318	2347	16	about	about	RB
40318	2347	17	three	three	CD
40318	2347	18	days	day	NNS
40318	2347	19	'	'	POS
40318	2347	20	drainage	drainage	NN
40318	2347	21	they	-PRON-	PRP
40318	2347	22	contained	contain	VBD
40318	2347	23	about	about	IN
40318	2347	24	50	50	CD
40318	2347	25	per	per	NN
40318	2347	26	cent	cent	NN
40318	2347	27	water	water	NN
40318	2347	28	.	.	.
40318	2348	1	Such	such	JJ
40318	2348	2	cheeses	cheese	NNS
40318	2348	3	were	be	VBD
40318	2348	4	salted	salt	VBN
40318	2348	5	by	by	IN
40318	2348	6	sprinkling	sprinkle	VBG
40318	2348	7	the	the	DT
40318	2348	8	entire	entire	JJ
40318	2348	9	surface	surface	NN
40318	2348	10	lightly	lightly	RB
40318	2348	11	,	,	,
40318	2348	12	replaced	replace	VBN
40318	2348	13	upon	upon	IN
40318	2348	14	the	the	DT
40318	2348	15	drain	drain	NN
40318	2348	16	boards	board	NNS
40318	2348	17	for	for	IN
40318	2348	18	one	one	CD
40318	2348	19	day	day	NN
40318	2348	20	,	,	,
40318	2348	21	salted	salt	VBN
40318	2348	22	again	again	RB
40318	2348	23	and	and	CC
40318	2348	24	piled	pile	VBN
40318	2348	25	in	in	RP
40318	2348	26	two	two	CD
40318	2348	27	's	's	POS
40318	2348	28	.	.	.
40318	2349	1	After	after	IN
40318	2349	2	another	another	DT
40318	2349	3	day	day	NN
40318	2349	4	they	-PRON-	PRP
40318	2349	5	received	receive	VBD
40318	2349	6	the	the	DT
40318	2349	7	third	third	JJ
40318	2349	8	salting	salting	NN
40318	2349	9	and	and	CC
40318	2349	10	were	be	VBD
40318	2349	11	piled	pile	VBN
40318	2349	12	in	in	IN
40318	2349	13	three	three	CD
40318	2349	14	's	's	POS
40318	2349	15	for	for	IN
40318	2349	16	two	two	CD
40318	2349	17	days	day	NNS
40318	2349	18	longer	long	RBR
40318	2349	19	.	.	.
40318	2350	1	A	a	DT
40318	2350	2	total	total	NN
40318	2350	3	of	of	IN
40318	2350	4	about	about	IN
40318	2350	5	10	10	CD
40318	2350	6	per	per	NN
40318	2350	7	cent	cent	NN
40318	2350	8	by	by	IN
40318	2350	9	weight	weight	NN
40318	2350	10	of	of	IN
40318	2350	11	salt	salt	NN
40318	2350	12	was	be	VBD
40318	2350	13	used	use	VBN
40318	2350	14	to	to	TO
40318	2350	15	secure	secure	VB
40318	2350	16	an	an	DT
40318	2350	17	absorption	absorption	NN
40318	2350	18	of	of	IN
40318	2350	19	4	4	CD
40318	2350	20	per	per	NN
40318	2350	21	cent	cent	NN
40318	2350	22	.	.	.
40318	2351	1	At	at	IN
40318	2351	2	the	the	DT
40318	2351	3	same	same	JJ
40318	2351	4	time	time	NN
40318	2351	5	the	the	DT
40318	2351	6	water	water	NN
40318	2351	7	-	-	HYPH
40318	2351	8	content	content	NN
40318	2351	9	dropped	drop	VBD
40318	2351	10	to	to	IN
40318	2351	11	40	40	CD
40318	2351	12	to	to	TO
40318	2351	13	43	43	CD
40318	2351	14	per	per	NN
40318	2351	15	cent	cent	NN
40318	2351	16	.	.	.
40318	2352	1	After	after	IN
40318	2352	2	salting	salt	VBG
40318	2352	3	is	be	VBZ
40318	2352	4	completed	complete	VBN
40318	2352	5	,	,	,
40318	2352	6	the	the	DT
40318	2352	7	cheeses	cheese	NNS
40318	2352	8	are	be	VBP
40318	2352	9	brushed	brush	VBN
40318	2352	10	and	and	CC
40318	2352	11	punched	punch	VBN
40318	2352	12	with	with	IN
40318	2352	13	holes	hole	NNS
40318	2352	14	to	to	TO
40318	2352	15	permit	permit	VB
40318	2352	16	oxygen	oxygen	NN
40318	2352	17	to	to	TO
40318	2352	18	enter	enter	VB
40318	2352	19	.	.	.
40318	2353	1	[	[	-LRB-
40318	2353	2	72	72	CD
40318	2353	3	]	]	-RRB-
40318	2353	4	They	-PRON-	PRP
40318	2353	5	are	be	VBP
40318	2353	6	then	then	RB
40318	2353	7	ready	ready	JJ
40318	2353	8	for	for	IN
40318	2353	9	ripening	ripen	VBG
40318	2353	10	.	.	.
40318	2354	1	+170	+170	NN
40318	2354	2	.	.	.
40318	2355	1	Ripening	ripen	VBG
40318	2355	2	of	of	IN
40318	2355	3	Roquefort.+--The	roquefort.+--the	NN
40318	2355	4	ripening	ripening	NN
40318	2355	5	of	of	IN
40318	2355	6	experimental	experimental	JJ
40318	2355	7	Roquefort	Roquefort	NNP
40318	2355	8	has	have	VBZ
40318	2355	9	required	require	VBN
40318	2355	10	four	four	CD
40318	2355	11	to	to	TO
40318	2355	12	six	six	CD
40318	2355	13	months	month	NNS
40318	2355	14	at	at	IN
40318	2355	15	a	a	DT
40318	2355	16	relative	relative	JJ
40318	2355	17	humidity	humidity	NN
40318	2355	18	of	of	IN
40318	2355	19	85	85	CD
40318	2355	20	to	to	TO
40318	2355	21	90	90	CD
40318	2355	22	per	per	NN
40318	2355	23	cent	cent	NN
40318	2355	24	.	.	.
40318	2356	1	This	this	DT
40318	2356	2	relative	relative	JJ
40318	2356	3	humidity	humidity	NN
40318	2356	4	is	be	VBZ
40318	2356	5	just	just	RB
40318	2356	6	below	below	IN
40318	2356	7	the	the	DT
40318	2356	8	equilibrium	equilibrium	NN
40318	2356	9	relative	relative	JJ
40318	2356	10	humidity	humidity	NN
40318	2356	11	of	of	IN
40318	2356	12	the	the	DT
40318	2356	13	cheese	cheese	NN
40318	2356	14	,	,	,
40318	2356	15	hence	hence	RB
40318	2356	16	permits	permit	VBZ
40318	2356	17	a	a	DT
40318	2356	18	shrinkage	shrinkage	NN
40318	2356	19	of	of	IN
40318	2356	20	2	2	CD
40318	2356	21	to	to	TO
40318	2356	22	4	4	CD
40318	2356	23	per	per	NN
40318	2356	24	cent	cent	NN
40318	2356	25	in	in	IN
40318	2356	26	the	the	DT
40318	2356	27	water	water	NN
40318	2356	28	-	-	HYPH
40318	2356	29	content	content	NN
40318	2356	30	of	of	IN
40318	2356	31	the	the	DT
40318	2356	32	cheese	cheese	NN
40318	2356	33	.	.	.
40318	2357	1	This	this	DT
40318	2357	2	makes	make	VBZ
40318	2357	3	it	-PRON-	PRP
40318	2357	4	possible	possible	JJ
40318	2357	5	to	to	TO
40318	2357	6	control	control	VB
40318	2357	7	the	the	DT
40318	2357	8	amount	amount	NN
40318	2357	9	of	of	IN
40318	2357	10	surface	surface	NN
40318	2357	11	slime	slime	NN
40318	2357	12	developed	develop	VBD
40318	2357	13	.	.	.
40318	2358	1	If	if	IN
40318	2358	2	the	the	DT
40318	2358	3	relative	relative	JJ
40318	2358	4	humidity	humidity	NN
40318	2358	5	goes	go	VBZ
40318	2358	6	too	too	RB
40318	2358	7	high	high	JJ
40318	2358	8	,	,	,
40318	2358	9	the	the	DT
40318	2358	10	surface	surface	NN
40318	2358	11	slime	slime	NN
40318	2358	12	of	of	IN
40318	2358	13	bacteria	bacteria	NNS
40318	2358	14	and	and	CC
40318	2358	15	yeasts	yeast	NNS
40318	2358	16	becomes	become	VBZ
40318	2358	17	very	very	RB
40318	2358	18	heavy	heavy	JJ
40318	2358	19	,	,	,
40318	2358	20	soft	soft	JJ
40318	2358	21	and	and	CC
40318	2358	22	almost	almost	RB
40318	2358	23	liquid	liquid	JJ
40318	2358	24	,	,	,
40318	2358	25	and	and	CC
40318	2358	26	follows	follow	VBZ
40318	2358	27	the	the	DT
40318	2358	28	openings	opening	NNS
40318	2358	29	into	into	IN
40318	2358	30	the	the	DT
40318	2358	31	cheese	cheese	NN
40318	2358	32	with	with	IN
40318	2358	33	resultant	resultant	JJ
40318	2358	34	damage	damage	NN
40318	2358	35	to	to	IN
40318	2358	36	appearance	appearance	NN
40318	2358	37	and	and	CC
40318	2358	38	flavor	flavor	NN
40318	2358	39	.	.	.
40318	2359	1	Even	even	RB
40318	2359	2	under	under	IN
40318	2359	3	the	the	DT
40318	2359	4	conditions	condition	NNS
40318	2359	5	at	at	IN
40318	2359	6	Roquefort	Roquefort	NNP
40318	2359	7	,	,	,
40318	2359	8	this	this	DT
40318	2359	9	slime	slime	NN
40318	2359	10	must	must	MD
40318	2359	11	be	be	VB
40318	2359	12	removed	remove	VBN
40318	2359	13	by	by	IN
40318	2359	14	rubbing	rub	VBG
40318	2359	15	or	or	CC
40318	2359	16	scraping	scrape	VBG
40318	2359	17	several	several	JJ
40318	2359	18	times	time	NNS
40318	2359	19	to	to	TO
40318	2359	20	avoid	avoid	VB
40318	2359	21	injury	injury	NN
40318	2359	22	to	to	IN
40318	2359	23	the	the	DT
40318	2359	24	cheeses	cheese	NNS
40318	2359	25	,	,	,
40318	2359	26	together	together	RB
40318	2359	27	with	with	IN
40318	2359	28	the	the	DT
40318	2359	29	production	production	NN
40318	2359	30	of	of	IN
40318	2359	31	bad	bad	JJ
40318	2359	32	odor	odor	NN
40318	2359	33	and	and	CC
40318	2359	34	taste	taste	NN
40318	2359	35	.	.	.
40318	2360	1	If	if	IN
40318	2360	2	the	the	DT
40318	2360	3	humidity	humidity	NN
40318	2360	4	becomes	become	VBZ
40318	2360	5	too	too	RB
40318	2360	6	low	low	JJ
40318	2360	7	,	,	,
40318	2360	8	the	the	DT
40318	2360	9	surface	surface	NN
40318	2360	10	becomes	become	VBZ
40318	2360	11	dry	dry	JJ
40318	2360	12	,	,	,
40318	2360	13	hard	hard	JJ
40318	2360	14	and	and	CC
40318	2360	15	cracks	crack	VBZ
40318	2360	16	open	open	JJ
40318	2360	17	,	,	,
40318	2360	18	the	the	DT
40318	2360	19	friable	friable	JJ
40318	2360	20	crumbly	crumbly	RB
40318	2360	21	texture	texture	NN
40318	2360	22	is	be	VBZ
40318	2360	23	injured	injure	VBN
40318	2360	24	,	,	,
40318	2360	25	and	and	CC
40318	2360	26	there	there	EX
40318	2360	27	is	be	VBZ
40318	2360	28	considerable	considerable	JJ
40318	2360	29	loss	loss	NN
40318	2360	30	in	in	IN
40318	2360	31	weight	weight	NN
40318	2360	32	.	.	.
40318	2361	1	Salt	salt	NN
40318	2361	2	forms	form	NNS
40318	2361	3	about	about	RB
40318	2361	4	4	4	CD
40318	2361	5	per	per	NN
40318	2361	6	cent	cent	NN
40318	2361	7	of	of	IN
40318	2361	8	the	the	DT
40318	2361	9	cheese	cheese	NN
40318	2361	10	.	.	.
40318	2362	1	This	this	DT
40318	2362	2	is	be	VBZ
40318	2362	3	in	in	IN
40318	2362	4	solution	solution	NN
40318	2362	5	in	in	IN
40318	2362	6	the	the	DT
40318	2362	7	water	water	NN
40318	2362	8	present	present	NN
40318	2362	9	,	,	,
40318	2362	10	which	which	WDT
40318	2362	11	is	be	VBZ
40318	2362	12	about	about	RB
40318	2362	13	40	40	CD
40318	2362	14	per	per	NN
40318	2362	15	cent	cent	NN
40318	2362	16	,	,	,
40318	2362	17	and	and	CC
40318	2362	18	makes	make	VBZ
40318	2362	19	a	a	DT
40318	2362	20	brine	brine	NN
40318	2362	21	of	of	IN
40318	2362	22	about	about	RB
40318	2362	23	10	10	CD
40318	2362	24	per	per	NN
40318	2362	25	cent	cent	NN
40318	2362	26	strength	strength	NN
40318	2362	27	.	.	.
40318	2363	1	This	this	DT
40318	2363	2	strength	strength	NN
40318	2363	3	of	of	IN
40318	2363	4	brine	brine	NN
40318	2363	5	does	do	VBZ
40318	2363	6	not	not	RB
40318	2363	7	prevent	prevent	VB
40318	2363	8	the	the	DT
40318	2363	9	growth	growth	NN
40318	2363	10	of	of	IN
40318	2363	11	the	the	DT
40318	2363	12	Roquefort	Roquefort	NNP
40318	2363	13	mold	mold	NN
40318	2363	14	(	(	-LRB-
40318	2363	15	_	_	NNP
40318	2363	16	Penicillium	Penicillium	NNP
40318	2363	17	Roqueforti	Roqueforti	NNP
40318	2363	18	_	_	NNP
40318	2363	19	)	)	-RRB-
40318	2363	20	but	but	CC
40318	2363	21	does	do	VBZ
40318	2363	22	hinder	hinder	VB
40318	2363	23	the	the	DT
40318	2363	24	development	development	NN
40318	2363	25	of	of	IN
40318	2363	26	_	_	NNP
40318	2363	27	Oidium	Oidium	NNP
40318	2363	28	lactis	lactis	JJ
40318	2363	29	_	_	NNP
40318	2363	30	in	in	IN
40318	2363	31	the	the	DT
40318	2363	32	open	open	JJ
40318	2363	33	spaces	space	NNS
40318	2363	34	within	within	IN
40318	2363	35	the	the	DT
40318	2363	36	cheese	cheese	NN
40318	2363	37	.	.	.
40318	2364	1	Accurate	accurate	JJ
40318	2364	2	adjustment	adjustment	NN
40318	2364	3	of	of	IN
40318	2364	4	temperature	temperature	NN
40318	2364	5	and	and	CC
40318	2364	6	relative	relative	JJ
40318	2364	7	humidity	humidity	NN
40318	2364	8	in	in	IN
40318	2364	9	the	the	DT
40318	2364	10	ripening	ripening	JJ
40318	2364	11	rooms	room	NNS
40318	2364	12	to	to	IN
40318	2364	13	salt	salt	NN
40318	2364	14	and	and	CC
40318	2364	15	water	water	NN
40318	2364	16	-	-	HYPH
40318	2364	17	content	content	NN
40318	2364	18	in	in	IN
40318	2364	19	the	the	DT
40318	2364	20	cheese	cheese	NN
40318	2364	21	is	be	VBZ
40318	2364	22	essential	essential	JJ
40318	2364	23	to	to	IN
40318	2364	24	proper	proper	JJ
40318	2364	25	ripening	ripening	NN
40318	2364	26	.	.	.
40318	2365	1	These	these	DT
40318	2365	2	conditions	condition	NNS
40318	2365	3	are	be	VBP
40318	2365	4	furnished	furnish	VBN
40318	2365	5	by	by	IN
40318	2365	6	the	the	DT
40318	2365	7	unique	unique	JJ
40318	2365	8	natural	natural	JJ
40318	2365	9	conditions	condition	NNS
40318	2365	10	of	of	IN
40318	2365	11	the	the	DT
40318	2365	12	caves	cave	NNS
40318	2365	13	of	of	IN
40318	2365	14	Roquefort	Roquefort	NNP
40318	2365	15	.	.	.
40318	2366	1	The	the	DT
40318	2366	2	production	production	NN
40318	2366	3	of	of	IN
40318	2366	4	such	such	JJ
40318	2366	5	cheeses	cheese	NNS
40318	2366	6	elsewhere	elsewhere	RB
40318	2366	7	depends	depend	VBZ
40318	2366	8	either	either	CC
40318	2366	9	on	on	IN
40318	2366	10	the	the	DT
40318	2366	11	discovery	discovery	NN
40318	2366	12	of	of	IN
40318	2366	13	another	another	DT
40318	2366	14	locality	locality	NN
40318	2366	15	with	with	IN
40318	2366	16	closely	closely	RB
40318	2366	17	similar	similar	JJ
40318	2366	18	conditions	condition	NNS
40318	2366	19	or	or	CC
40318	2366	20	on	on	IN
40318	2366	21	the	the	DT
40318	2366	22	artificial	artificial	JJ
40318	2366	23	production	production	NN
40318	2366	24	and	and	CC
40318	2366	25	control	control	NN
40318	2366	26	of	of	IN
40318	2366	27	the	the	DT
40318	2366	28	necessary	necessary	JJ
40318	2366	29	temperature	temperature	NN
40318	2366	30	and	and	CC
40318	2366	31	relative	relative	JJ
40318	2366	32	humidity	humidity	NN
40318	2366	33	.	.	.
40318	2367	1	This	this	DT
40318	2367	2	has	have	VBZ
40318	2367	3	been	be	VBN
40318	2367	4	done	do	VBN
40318	2367	5	on	on	IN
40318	2367	6	an	an	DT
40318	2367	7	experimental	experimental	JJ
40318	2367	8	basis	basis	NN
40318	2367	9	by	by	IN
40318	2367	10	the	the	DT
40318	2367	11	use	use	NN
40318	2367	12	of	of	IN
40318	2367	13	cold	cold	JJ
40318	2367	14	storage	storage	NN
40318	2367	15	apparatus	apparatus	NN
40318	2367	16	combined	combine	VBN
40318	2367	17	with	with	IN
40318	2367	18	proper	proper	JJ
40318	2367	19	humidifiers	humidifier	NNS
40318	2367	20	.	.	.
40318	2368	1	The	the	DT
40318	2368	2	differences	difference	NNS
40318	2368	3	between	between	IN
40318	2368	4	working	work	VBG
40318	2368	5	with	with	IN
40318	2368	6	sheep	sheep	NNS
40318	2368	7	's	's	POS
40318	2368	8	and	and	CC
40318	2368	9	with	with	IN
40318	2368	10	cow	cow	NN
40318	2368	11	's	's	POS
40318	2368	12	milk	milk	NN
40318	2368	13	lie	lie	NN
40318	2368	14	in	in	IN
40318	2368	15	the	the	DT
40318	2368	16	making	making	NN
40318	2368	17	process	process	NN
40318	2368	18	rather	rather	RB
40318	2368	19	than	than	IN
40318	2368	20	in	in	IN
40318	2368	21	the	the	DT
40318	2368	22	ripening	ripening	NN
40318	2368	23	.	.	.
40318	2369	1	Sheep	Sheep	NNS
40318	2369	2	's	's	POS
40318	2369	3	milk	milk	NN
40318	2369	4	freshly	freshly	RB
40318	2369	5	drawn	draw	VBN
40318	2369	6	shows	show	VBZ
40318	2369	7	a	a	DT
40318	2369	8	higher	high	JJR
40318	2369	9	acidity	acidity	NN
40318	2369	10	than	than	IN
40318	2369	11	cow	cow	NN
40318	2369	12	's	's	POS
40318	2369	13	milk	milk	NN
40318	2369	14	,	,	,
40318	2369	15	probably	probably	RB
40318	2369	16	on	on	IN
40318	2369	17	account	account	NN
40318	2369	18	of	of	IN
40318	2369	19	the	the	DT
40318	2369	20	acid	acid	JJ
40318	2369	21	reaction	reaction	NN
40318	2369	22	of	of	IN
40318	2369	23	its	-PRON-	PRP$
40318	2369	24	greater	great	JJR
40318	2369	25	casein	casein	NNP
40318	2369	26	content	content	NN
40318	2369	27	.	.	.
40318	2370	1	With	with	IN
40318	2370	2	nearly	nearly	RB
40318	2370	3	double	double	PDT
40318	2370	4	the	the	DT
40318	2370	5	total	total	JJ
40318	2370	6	solids	solid	NNS
40318	2370	7	of	of	IN
40318	2370	8	cow	cow	NN
40318	2370	9	's	's	POS
40318	2370	10	milk	milk	NN
40318	2370	11	,	,	,
40318	2370	12	the	the	DT
40318	2370	13	yield	yield	NN
40318	2370	14	to	to	IN
40318	2370	15	one	one	CD
40318	2370	16	hundred	hundred	CD
40318	2370	17	pounds	pound	NNS
40318	2370	18	is	be	VBZ
40318	2370	19	much	much	RB
40318	2370	20	greater	great	JJR
40318	2370	21	,	,	,
40318	2370	22	consequently	consequently	RB
40318	2370	23	the	the	DT
40318	2370	24	drainage	drainage	NN
40318	2370	25	of	of	IN
40318	2370	26	the	the	DT
40318	2370	27	curd	curd	NN
40318	2370	28	is	be	VBZ
40318	2370	29	much	much	RB
40318	2370	30	more	more	RBR
40318	2370	31	easily	easily	RB
40318	2370	32	handled	handle	VBN
40318	2370	33	.	.	.
40318	2371	1	Once	once	RB
40318	2371	2	made	make	VBN
40318	2371	3	and	and	CC
40318	2371	4	salted	salt	VBN
40318	2371	5	,	,	,
40318	2371	6	the	the	DT
40318	2371	7	cheeses	cheese	NNS
40318	2371	8	require	require	VBP
40318	2371	9	very	very	RB
40318	2371	10	nearly	nearly	RB
40318	2371	11	the	the	DT
40318	2371	12	same	same	JJ
40318	2371	13	conditions	condition	NNS
40318	2371	14	of	of	IN
40318	2371	15	ripening	ripen	VBG
40318	2371	16	.	.	.
40318	2372	1	The	the	DT
40318	2372	2	resultant	resultant	JJ
40318	2372	3	products	product	NNS
40318	2372	4	are	be	VBP
40318	2372	5	alike	alike	RB
40318	2372	6	in	in	IN
40318	2372	7	appearance	appearance	NN
40318	2372	8	and	and	CC
40318	2372	9	texture	texture	NN
40318	2372	10	.	.	.
40318	2373	1	In	in	IN
40318	2373	2	flavor	flavor	NN
40318	2373	3	,	,	,
40318	2373	4	cow	cow	NN
40318	2373	5	's	's	POS
40318	2373	6	milk	milk	NN
40318	2373	7	Roquefort	Roquefort	NNP
40318	2373	8	differs	differ	VBZ
40318	2373	9	in	in	IN
40318	2373	10	character	character	NN
40318	2373	11	from	from	IN
40318	2373	12	sheep	sheep	NN
40318	2373	13	's	's	POS
40318	2373	14	milk	milk	NN
40318	2373	15	cheese	cheese	NN
40318	2373	16	to	to	IN
40318	2373	17	such	such	PDT
40318	2373	18	a	a	DT
40318	2373	19	degree	degree	NN
40318	2373	20	as	as	IN
40318	2373	21	to	to	TO
40318	2373	22	be	be	VB
40318	2373	23	recognized	recognize	VBN
40318	2373	24	by	by	IN
40318	2373	25	taste	taste	NN
40318	2373	26	.	.	.
40318	2374	1	The	the	DT
40318	2374	2	difference	difference	NN
40318	2374	3	was	be	VBD
40318	2374	4	found	find	VBN
40318	2374	5	by	by	IN
40318	2374	6	Currie[73	currie[73	CD
40318	2374	7	]	]	-RRB-
40318	2374	8	to	to	TO
40318	2374	9	be	be	VB
40318	2374	10	due	due	IN
40318	2374	11	to	to	IN
40318	2374	12	an	an	DT
40318	2374	13	actual	actual	JJ
40318	2374	14	difference	difference	NN
40318	2374	15	in	in	IN
40318	2374	16	the	the	DT
40318	2374	17	combination	combination	NN
40318	2374	18	of	of	IN
40318	2374	19	fatty	fatty	NN
40318	2374	20	acids	acid	NNS
40318	2374	21	present	present	JJ
40318	2374	22	.	.	.
40318	2375	1	Although	although	IN
40318	2375	2	these	these	DT
40318	2375	3	differences	difference	NNS
40318	2375	4	in	in	IN
40318	2375	5	character	character	NN
40318	2375	6	are	be	VBP
40318	2375	7	recognizable	recognizable	JJ
40318	2375	8	by	by	IN
40318	2375	9	the	the	DT
40318	2375	10	expert	expert	NN
40318	2375	11	in	in	IN
40318	2375	12	testing	test	VBG
40318	2375	13	the	the	DT
40318	2375	14	cheese	cheese	NN
40318	2375	15	,	,	,
40318	2375	16	as	as	RB
40318	2375	17	well	well	RB
40318	2375	18	as	as	IN
40318	2375	19	by	by	IN
40318	2375	20	chemical	chemical	NN
40318	2375	21	analysis	analysis	NN
40318	2375	22	,	,	,
40318	2375	23	cow	cow	NN
40318	2375	24	's	's	POS
40318	2375	25	milk	milk	NN
40318	2375	26	Roquefort	Roquefort	NNP
40318	2375	27	would	would	MD
40318	2375	28	satisfy	satisfy	VB
40318	2375	29	that	that	IN
40318	2375	30	large	large	JJ
40318	2375	31	proportion	proportion	NN
40318	2375	32	of	of	IN
40318	2375	33	consumers	consumer	NNS
40318	2375	34	who	who	WP
40318	2375	35	use	use	VBP
40318	2375	36	such	such	JJ
40318	2375	37	cheese	cheese	NN
40318	2375	38	only	only	RB
40318	2375	39	in	in	IN
40318	2375	40	connection	connection	NN
40318	2375	41	with	with	IN
40318	2375	42	other	other	JJ
40318	2375	43	fairly	fairly	RB
40318	2375	44	high	high	JJ
40318	2375	45	flavored	flavor	VBN
40318	2375	46	foods	food	NNS
40318	2375	47	.	.	.
40318	2376	1	The	the	DT
40318	2376	2	demands	demand	NNS
40318	2376	3	for	for	IN
40318	2376	4	technical	technical	JJ
40318	2376	5	skill	skill	NN
40318	2376	6	and	and	CC
40318	2376	7	factory	factory	NN
40318	2376	8	equipment	equipment	NN
40318	2376	9	are	be	VBP
40318	2376	10	not	not	RB
40318	2376	11	naturally	naturally	RB
40318	2376	12	greater	great	JJR
40318	2376	13	than	than	IN
40318	2376	14	for	for	IN
40318	2376	15	many	many	JJ
40318	2376	16	other	other	JJ
40318	2376	17	lines	line	NNS
40318	2376	18	of	of	IN
40318	2376	19	cheese	cheese	NN
40318	2376	20	-	-	HYPH
40318	2376	21	making	making	NN
40318	2376	22	.	.	.
40318	2377	1	The	the	DT
40318	2377	2	gradual	gradual	JJ
40318	2377	3	development	development	NN
40318	2377	4	of	of	IN
40318	2377	5	a	a	DT
40318	2377	6	cow	cow	NN
40318	2377	7	's	's	POS
40318	2377	8	milk	milk	NN
40318	2377	9	Roquefort	Roquefort	NNP
40318	2377	10	may	may	MD
40318	2377	11	be	be	VB
40318	2377	12	anticipated	anticipate	VBN
40318	2377	13	.	.	.
40318	2378	1	[	[	-LRB-
40318	2378	2	Illustration	illustration	NN
40318	2378	3	:	:	:
40318	2378	4	FIG	FIG	NNP
40318	2378	5	.	.	.
40318	2379	1	24.--Gorgonzola	24.--gorgonzola	CD
40318	2379	2	ripening	ripen	VBG
40318	2379	3	establishment	establishment	NN
40318	2379	4	in	in	IN
40318	2379	5	valley	valley	NNP
40318	2379	6	near	near	IN
40318	2379	7	Lecco	Lecco	NNP
40318	2379	8	.	.	.
40318	2379	9	]	]	-RRB-
40318	2380	1	+171	+171	NNP
40318	2380	2	.	.	.
40318	2381	1	Gorgonzola+[74	gorgonzola+[74	ADD
40318	2381	2	]	]	-RRB-
40318	2381	3	is	be	VBZ
40318	2381	4	a	a	DT
40318	2381	5	rennet	rennet	NN
40318	2381	6	cheese	cheese	NN
40318	2381	7	made	make	VBN
40318	2381	8	from	from	IN
40318	2381	9	fresh	fresh	JJ
40318	2381	10	whole	whole	JJ
40318	2381	11	cow	cow	NN
40318	2381	12	's	's	POS
40318	2381	13	milk	milk	NN
40318	2381	14	,	,	,
40318	2381	15	in	in	IN
40318	2381	16	northern	northern	JJ
40318	2381	17	Italy	Italy	NNP
40318	2381	18	.	.	.
40318	2382	1	It	-PRON-	PRP
40318	2382	2	takes	take	VBZ
40318	2382	3	its	-PRON-	PRP$
40318	2382	4	name	name	NN
40318	2382	5	from	from	IN
40318	2382	6	the	the	DT
40318	2382	7	village	village	NN
40318	2382	8	of	of	IN
40318	2382	9	Gorgonzola	Gorgonzola	NNP
40318	2382	10	,	,	,
40318	2382	11	a	a	DT
40318	2382	12	few	few	JJ
40318	2382	13	miles	mile	NNS
40318	2382	14	from	from	IN
40318	2382	15	Milan	Milan	NNP
40318	2382	16	,	,	,
40318	2382	17	but	but	CC
40318	2382	18	the	the	DT
40318	2382	19	manufacture	manufacture	NN
40318	2382	20	of	of	IN
40318	2382	21	the	the	DT
40318	2382	22	cheese	cheese	NN
40318	2382	23	has	have	VBZ
40318	2382	24	spread	spread	VBN
40318	2382	25	over	over	IN
40318	2382	26	a	a	DT
40318	2382	27	wide	wide	JJ
40318	2382	28	area	area	NN
40318	2382	29	.	.	.
40318	2383	1	The	the	DT
40318	2383	2	cheeses	cheese	NNS
40318	2383	3	are	be	VBP
40318	2383	4	made	make	VBN
40318	2383	5	on	on	IN
40318	2383	6	farms	farm	NNS
40318	2383	7	and	and	CC
40318	2383	8	in	in	IN
40318	2383	9	factories	factory	NNS
40318	2383	10	from	from	IN
40318	2383	11	which	which	WDT
40318	2383	12	they	-PRON-	PRP
40318	2383	13	are	be	VBP
40318	2383	14	transported	transport	VBN
40318	2383	15	for	for	IN
40318	2383	16	ripening	ripen	VBG
40318	2383	17	to	to	IN
40318	2383	18	cool	cool	JJ
40318	2383	19	valleys	valley	NNS
40318	2383	20	of	of	IN
40318	2383	21	the	the	DT
40318	2383	22	Alps	Alps	NNPS
40318	2383	23	,	,	,
40318	2383	24	principally	principally	RB
40318	2383	25	near	near	IN
40318	2383	26	Lecco	Lecco	NNP
40318	2383	27	(	(	-LRB-
40318	2383	28	Fig	fig	NN
40318	2383	29	.	.	.
40318	2384	1	24	24	CD
40318	2384	2	)	)	-RRB-
40318	2384	3	.	.	.
40318	2385	1	Boeggild	Boeggild	NNP
40318	2385	2	introduced	introduce	VBD
40318	2385	3	the	the	DT
40318	2385	4	making	making	NN
40318	2385	5	of	of	IN
40318	2385	6	a	a	DT
40318	2385	7	cheese	cheese	NN
40318	2385	8	after	after	IN
40318	2385	9	the	the	DT
40318	2385	10	Gorgonzola	Gorgonzola	NNP
40318	2385	11	process	process	NN
40318	2385	12	into	into	IN
40318	2385	13	Denmark	Denmark	NNP
40318	2385	14	about	about	RB
40318	2385	15	1885	1885	CD
40318	2385	16	.	.	.
40318	2386	1	This	this	DT
40318	2386	2	industry	industry	NN
40318	2386	3	has	have	VBZ
40318	2386	4	been	be	VBN
40318	2386	5	successful	successful	JJ
40318	2386	6	on	on	IN
40318	2386	7	a	a	DT
40318	2386	8	small	small	JJ
40318	2386	9	scale	scale	NN
40318	2386	10	since	since	IN
40318	2386	11	that	that	DT
40318	2386	12	time	time	NN
40318	2386	13	.	.	.
40318	2387	1	Gorgonzola	Gorgonzola	NNP
40318	2387	2	cheeses	cheese	NNS
40318	2387	3	are	be	VBP
40318	2387	4	about	about	RB
40318	2387	5	30	30	CD
40318	2387	6	cm	cm	NNS
40318	2387	7	.	.	.
40318	2388	1	(	(	-LRB-
40318	2388	2	12	12	CD
40318	2388	3	inches	inch	NNS
40318	2388	4	)	)	-RRB-
40318	2388	5	in	in	IN
40318	2388	6	diameter	diameter	NN
40318	2388	7	and	and	CC
40318	2388	8	18	18	CD
40318	2388	9	cm	cm	NNS
40318	2388	10	.	.	.
40318	2389	1	(	(	-LRB-
40318	2389	2	7	7	CD
40318	2389	3	inches	inch	NNS
40318	2389	4	)	)	-RRB-
40318	2389	5	thick	thick	JJ
40318	2389	6	and	and	CC
40318	2389	7	weigh	weigh	VBP
40318	2389	8	15	15	CD
40318	2389	9	to	to	TO
40318	2389	10	20	20	CD
40318	2389	11	pounds	pound	NNS
40318	2389	12	.	.	.
40318	2390	1	As	as	IN
40318	2390	2	exported	export	VBN
40318	2390	3	they	-PRON-	PRP
40318	2390	4	are	be	VBP
40318	2390	5	usually	usually	RB
40318	2390	6	heavily	heavily	RB
40318	2390	7	coated[75	coated[75	.
40318	2390	8	]	]	-RRB-
40318	2390	9	with	with	IN
40318	2390	10	a	a	DT
40318	2390	11	mixture	mixture	NN
40318	2390	12	usually	usually	RB
40318	2390	13	barite	barite	NN
40318	2390	14	,	,	,
40318	2390	15	tallow	tallow	JJ
40318	2390	16	and	and	CC
40318	2390	17	lard	lard	NN
40318	2390	18	colored	color	VBN
40318	2390	19	with	with	IN
40318	2390	20	annatto	annatto	NNP
40318	2390	21	or	or	CC
40318	2390	22	other	other	JJ
40318	2390	23	cheese	cheese	NN
40318	2390	24	color	color	NN
40318	2390	25	.	.	.
40318	2391	1	This	this	DT
40318	2391	2	coating	coating	NN
40318	2391	3	prevents	prevent	VBZ
40318	2391	4	shrinkage	shrinkage	NN
40318	2391	5	or	or	CC
40318	2391	6	mold	mold	NN
40318	2391	7	on	on	IN
40318	2391	8	the	the	DT
40318	2391	9	surface	surface	NN
40318	2391	10	of	of	IN
40318	2391	11	the	the	DT
40318	2391	12	cheese	cheese	NN
40318	2391	13	in	in	IN
40318	2391	14	transit	transit	NN
40318	2391	15	.	.	.
40318	2392	1	When	when	WRB
40318	2392	2	cut	cut	VB
40318	2392	3	these	these	DT
40318	2392	4	cheeses	cheese	NNS
40318	2392	5	vary	vary	VBP
40318	2392	6	greatly	greatly	RB
40318	2392	7	.	.	.
40318	2393	1	All	all	DT
40318	2393	2	show	show	VBP
40318	2393	3	marbling	marble	VBG
40318	2393	4	with	with	IN
40318	2393	5	mold	mold	NN
40318	2393	6	(	(	-LRB-
40318	2393	7	Roquefort	Roquefort	NNP
40318	2393	8	mold	mold	NN
40318	2393	9	)	)	-RRB-
40318	2393	10	.	.	.
40318	2394	1	During	during	IN
40318	2394	2	their	-PRON-	PRP$
40318	2394	3	ripening	ripening	JJ
40318	2394	4	they	-PRON-	PRP
40318	2394	5	become	become	VBP
40318	2394	6	very	very	RB
40318	2394	7	slimy	slimy	JJ
40318	2394	8	at	at	IN
40318	2394	9	the	the	DT
40318	2394	10	surface	surface	NN
40318	2394	11	.	.	.
40318	2395	1	To	to	TO
40318	2395	2	open	open	VB
40318	2395	3	up	up	RP
40318	2395	4	air	air	NN
40318	2395	5	spaces	space	NNS
40318	2395	6	for	for	IN
40318	2395	7	mold	mold	NN
40318	2395	8	growth	growth	NN
40318	2395	9	,	,	,
40318	2395	10	this	this	DT
40318	2395	11	slime	slime	NN
40318	2395	12	is	be	VBZ
40318	2395	13	scraped	scrape	VBN
40318	2395	14	off	off	RP
40318	2395	15	and	and	CC
40318	2395	16	holes	hole	NNS
40318	2395	17	are	be	VBP
40318	2395	18	punched	punch	VBN
40318	2395	19	into	into	IN
40318	2395	20	the	the	DT
40318	2395	21	cheeses	cheese	NNS
40318	2395	22	.	.	.
40318	2396	1	These	these	DT
40318	2396	2	holes	hole	NNS
40318	2396	3	are	be	VBP
40318	2396	4	readily	readily	RB
40318	2396	5	seen	see	VBN
40318	2396	6	in	in	IN
40318	2396	7	the	the	DT
40318	2396	8	final	final	JJ
40318	2396	9	product	product	NN
40318	2396	10	.	.	.
40318	2397	1	Some	some	DT
40318	2397	2	show	show	VBP
40318	2397	3	crumbly	crumbly	RB
40318	2397	4	texture	texture	NN
40318	2397	5	,	,	,
40318	2397	6	well	well	RB
40318	2397	7	distributed	distribute	VBN
40318	2397	8	mold	mold	NN
40318	2397	9	,	,	,
40318	2397	10	as	as	IN
40318	2397	11	in	in	IN
40318	2397	12	Roquefort	Roquefort	NNP
40318	2397	13	,	,	,
40318	2397	14	with	with	IN
40318	2397	15	flavor	flavor	NN
40318	2397	16	approaching	approach	VBG
40318	2397	17	that	that	IN
40318	2397	18	cheese	cheese	NN
40318	2397	19	;	;	:
40318	2397	20	in	in	IN
40318	2397	21	others	other	NNS
40318	2397	22	the	the	DT
40318	2397	23	texture	texture	NN
40318	2397	24	is	be	VBZ
40318	2397	25	waxy	waxy	RB
40318	2397	26	rather	rather	RB
40318	2397	27	than	than	IN
40318	2397	28	crumbly	crumbly	RB
40318	2397	29	,	,	,
40318	2397	30	a	a	DT
40318	2397	31	condition	condition	NN
40318	2397	32	correlated	correlate	VBD
40318	2397	33	regularly	regularly	RB
40318	2397	34	with	with	IN
40318	2397	35	different	different	JJ
40318	2397	36	character	character	NN
40318	2397	37	in	in	IN
40318	2397	38	the	the	DT
40318	2397	39	flavor	flavor	NN
40318	2397	40	.	.	.
40318	2398	1	Frequently	frequently	RB
40318	2398	2	in	in	IN
40318	2398	3	whole	whole	JJ
40318	2398	4	areas	area	NNS
40318	2398	5	or	or	CC
40318	2398	6	in	in	IN
40318	2398	7	small	small	JJ
40318	2398	8	pockets	pocket	NNS
40318	2398	9	,	,	,
40318	2398	10	slime	slime	NN
40318	2398	11	consisting	consist	VBG
40318	2398	12	of	of	IN
40318	2398	13	bacteria	bacteria	NNS
40318	2398	14	and	and	CC
40318	2398	15	Oidium	Oidium	NNP
40318	2398	16	has	have	VBZ
40318	2398	17	followed	follow	VBN
40318	2398	18	the	the	DT
40318	2398	19	openings	opening	NNS
40318	2398	20	into	into	IN
40318	2398	21	the	the	DT
40318	2398	22	cheese	cheese	NN
40318	2398	23	and	and	CC
40318	2398	24	affects	affect	VBZ
40318	2398	25	its	-PRON-	PRP$
40318	2398	26	odor	odor	NN
40318	2398	27	and	and	CC
40318	2398	28	taste	taste	NN
40318	2398	29	.	.	.
40318	2399	1	Experimental	Experimental	NNP
40318	2399	2	Gorgonzola	Gorgonzola	NNP
40318	2399	3	cheeses	cheese	VBZ
40318	2399	4	comparable	comparable	JJ
40318	2399	5	with	with	IN
40318	2399	6	the	the	DT
40318	2399	7	Italian	italian	JJ
40318	2399	8	product	product	NN
40318	2399	9	were	be	VBD
40318	2399	10	made	make	VBN
40318	2399	11	with	with	IN
40318	2399	12	cow	cow	NN
40318	2399	13	's	's	POS
40318	2399	14	milk	milk	NN
40318	2399	15	ripened	ripen	VBN
40318	2399	16	as	as	IN
40318	2399	17	for	for	IN
40318	2399	18	Roquefort	Roquefort	NNP
40318	2399	19	or	or	CC
40318	2399	20	higher	high	JJR
40318	2399	21	,	,	,
40318	2399	22	to	to	IN
40318	2399	23	0.25	0.25	CD
40318	2399	24	-	-	HYPH
40318	2399	25	0.30	0.30	CD
40318	2399	26	per	per	IN
40318	2399	27	cent	cent	NN
40318	2399	28	(	(	-LRB-
40318	2399	29	titrated	titrate	VBN
40318	2399	30	as	as	IN
40318	2399	31	lactic	lactic	JJ
40318	2399	32	acid	acid	NN
40318	2399	33	)	)	-RRB-
40318	2399	34	,	,	,
40318	2399	35	curdled	curdle	VBD
40318	2399	36	at	at	IN
40318	2399	37	86	86	CD
40318	2399	38	°	°	NNS
40318	2399	39	F.	F.	NNP
40318	2399	40	(	(	-LRB-
40318	2399	41	30	30	CD
40318	2399	42	°	°	,
40318	2399	43	C.	C.	NNP
40318	2399	44	)	)	-RRB-
40318	2399	45	,	,	,
40318	2399	46	cut	cut	VBN
40318	2399	47	into	into	IN
40318	2399	48	cubes	cube	NNS
40318	2399	49	and	and	CC
40318	2399	50	slightly	slightly	RB
40318	2399	51	stirred	stir	VBN
40318	2399	52	,	,	,
40318	2399	53	then	then	RB
40318	2399	54	dipped	dip	VBD
40318	2399	55	to	to	IN
40318	2399	56	a	a	DT
40318	2399	57	draining	drain	VBG
40318	2399	58	board	board	NN
40318	2399	59	for	for	IN
40318	2399	60	about	about	RB
40318	2399	61	one	one	CD
40318	2399	62	-	-	HYPH
40318	2399	63	half	half	NN
40318	2399	64	hour	hour	NN
40318	2399	65	,	,	,
40318	2399	66	and	and	CC
40318	2399	67	put	put	VBD
40318	2399	68	into	into	IN
40318	2399	69	the	the	DT
40318	2399	70	hoop	hoop	NN
40318	2399	71	.	.	.
40318	2400	1	The	the	DT
40318	2400	2	cheeses	cheese	NNS
40318	2400	3	drained	drain	VBD
40318	2400	4	quickly	quickly	RB
40318	2400	5	to	to	IN
40318	2400	6	about	about	IN
40318	2400	7	50	50	CD
40318	2400	8	percent	percent	NN
40318	2400	9	water	water	NN
40318	2400	10	and	and	CC
40318	2400	11	developed	develop	VBD
40318	2400	12	a	a	DT
40318	2400	13	surface	surface	NN
40318	2400	14	rind	rind	NN
40318	2400	15	as	as	IN
40318	2400	16	in	in	IN
40318	2400	17	the	the	DT
40318	2400	18	harder	hard	JJR
40318	2400	19	cheeses	cheese	NNS
40318	2400	20	.	.	.
40318	2401	1	Cut	cut	NN
40318	2401	2	surfaces	surface	NNS
40318	2401	3	showed	show	VBD
40318	2401	4	a	a	DT
40318	2401	5	fairly	fairly	RB
40318	2401	6	open	open	JJ
40318	2401	7	cheese	cheese	NN
40318	2401	8	in	in	IN
40318	2401	9	which	which	WDT
40318	2401	10	mold	mold	NN
40318	2401	11	grew	grow	VBD
40318	2401	12	readily	readily	RB
40318	2401	13	.	.	.
40318	2402	1	These	these	DT
40318	2402	2	cheeses	cheese	NNS
40318	2402	3	were	be	VBD
40318	2402	4	salted	salt	VBN
40318	2402	5	to	to	TO
40318	2402	6	taste	taste	VB
40318	2402	7	,	,	,
40318	2402	8	not	not	RB
40318	2402	9	to	to	IN
40318	2402	10	a	a	DT
40318	2402	11	specified	specified	JJ
40318	2402	12	percentage	percentage	NN
40318	2402	13	.	.	.
40318	2403	1	They	-PRON-	PRP
40318	2403	2	ripened	ripen	VBD
40318	2403	3	with	with	IN
40318	2403	4	the	the	DT
40318	2403	5	same	same	JJ
40318	2403	6	irregular	irregular	JJ
40318	2403	7	results	result	NNS
40318	2403	8	and	and	CC
40318	2403	9	the	the	DT
40318	2403	10	characteristic	characteristic	JJ
40318	2403	11	range	range	NN
40318	2403	12	of	of	IN
40318	2403	13	flavors	flavor	NNS
40318	2403	14	found	find	VBN
40318	2403	15	in	in	IN
40318	2403	16	Gorgonzola	Gorgonzola	NNP
40318	2403	17	.	.	.
40318	2404	1	To	to	TO
40318	2404	2	avoid	avoid	VB
40318	2404	3	the	the	DT
40318	2404	4	rotting	rotting	NN
40318	2404	5	of	of	IN
40318	2404	6	the	the	DT
40318	2404	7	cheese	cheese	NN
40318	2404	8	by	by	IN
40318	2404	9	surface	surface	NN
40318	2404	10	growths	growth	NNS
40318	2404	11	,	,	,
40318	2404	12	they	-PRON-	PRP
40318	2404	13	were	be	VBD
40318	2404	14	exposed	expose	VBN
40318	2404	15	to	to	IN
40318	2404	16	low	low	JJ
40318	2404	17	humidities	humidity	NNS
40318	2404	18	for	for	IN
40318	2404	19	a	a	DT
40318	2404	20	time	time	NN
40318	2404	21	and	and	CC
40318	2404	22	cracks	crack	NNS
40318	2404	23	opened	open	VBN
40318	2404	24	at	at	IN
40318	2404	25	the	the	DT
40318	2404	26	surfaces	surface	NNS
40318	2404	27	,	,	,
40318	2404	28	as	as	IN
40318	2404	29	seen	see	VBN
40318	2404	30	in	in	IN
40318	2404	31	the	the	DT
40318	2404	32	ripening	ripening	JJ
40318	2404	33	rooms	room	NNS
40318	2404	34	at	at	IN
40318	2404	35	Lecco	Lecco	NNP
40318	2404	36	(	(	-LRB-
40318	2404	37	Fig	Fig	NNP
40318	2404	38	.	.	.
40318	2405	1	24	24	CD
40318	2405	2	)	)	-RRB-
40318	2405	3	.	.	.
40318	2406	1	The	the	DT
40318	2406	2	texture	texture	NN
40318	2406	3	was	be	VBD
40318	2406	4	more	more	RBR
40318	2406	5	or	or	CC
40318	2406	6	less	less	JJR
40318	2406	7	waxy	waxy	RB
40318	2406	8	or	or	CC
40318	2406	9	tough	tough	JJ
40318	2406	10	,	,	,
40318	2406	11	which	which	WDT
40318	2406	12	was	be	VBD
40318	2406	13	correlated	correlate	VBN
40318	2406	14	with	with	IN
40318	2406	15	the	the	DT
40318	2406	16	slightly	slightly	RB
40318	2406	17	higher	high	JJR
40318	2406	18	heat	heat	NN
40318	2406	19	at	at	IN
40318	2406	20	renneting	rennete	VBG
40318	2406	21	together	together	RB
40318	2406	22	with	with	IN
40318	2406	23	the	the	DT
40318	2406	24	stirring	stirring	NN
40318	2406	25	or	or	CC
40318	2406	26	"	"	``
40318	2406	27	working	working	NN
40318	2406	28	"	"	''
40318	2406	29	of	of	IN
40318	2406	30	the	the	DT
40318	2406	31	curd	curd	NN
40318	2406	32	.	.	.
40318	2407	1	Comparative	comparative	JJ
40318	2407	2	analyses	analysis	NNS
40318	2407	3	of	of	IN
40318	2407	4	a	a	DT
40318	2407	5	series	series	NN
40318	2407	6	of	of	IN
40318	2407	7	imported	import	VBN
40318	2407	8	cheeses	cheese	NNS
40318	2407	9	confirm	confirm	VBP
40318	2407	10	the	the	DT
40318	2407	11	interpretation	interpretation	NN
40318	2407	12	that	that	IN
40318	2407	13	the	the	DT
40318	2407	14	salt	salt	NN
40318	2407	15	-	-	HYPH
40318	2407	16	content	content	NN
40318	2407	17	of	of	IN
40318	2407	18	Roquefort	Roquefort	NNP
40318	2407	19	,	,	,
40318	2407	20	4	4	CD
40318	2407	21	per	per	NN
40318	2407	22	cent	cent	NN
40318	2407	23	approximately	approximately	RB
40318	2407	24	,	,	,
40318	2407	25	prevents	prevent	VBZ
40318	2407	26	the	the	DT
40318	2407	27	invasion	invasion	NN
40318	2407	28	of	of	IN
40318	2407	29	the	the	DT
40318	2407	30	interior	interior	NN
40318	2407	31	of	of	IN
40318	2407	32	the	the	DT
40318	2407	33	cheese	cheese	NN
40318	2407	34	by	by	IN
40318	2407	35	Oidium	Oidium	NNP
40318	2407	36	.	.	.
40318	2408	1	No	no	DT
40318	2408	2	complete	complete	JJ
40318	2408	3	study	study	NN
40318	2408	4	of	of	IN
40318	2408	5	the	the	DT
40318	2408	6	ripening	ripening	NN
40318	2408	7	of	of	IN
40318	2408	8	Gorgonzola	Gorgonzola	NNP
40318	2408	9	has	have	VBZ
40318	2408	10	been	be	VBN
40318	2408	11	made	make	VBN
40318	2408	12	.	.	.
40318	2409	1	As	as	RB
40318	2409	2	far	far	RB
40318	2409	3	as	as	IN
40318	2409	4	followed	follow	VBN
40318	2409	5	,	,	,
40318	2409	6	it	-PRON-	PRP
40318	2409	7	consists	consist	VBZ
40318	2409	8	in	in	IN
40318	2409	9	an	an	DT
40318	2409	10	initial	initial	JJ
40318	2409	11	souring	souring	NN
40318	2409	12	process	process	NN
40318	2409	13	followed	follow	VBN
40318	2409	14	by	by	IN
40318	2409	15	ripening	ripen	VBG
40318	2409	16	by	by	IN
40318	2409	17	molds	mold	NNS
40318	2409	18	and	and	CC
40318	2409	19	slime	slime	JJ
40318	2409	20	organisms	organism	NNS
40318	2409	21	.	.	.
40318	2410	1	At	at	IN
40318	2410	2	its	-PRON-	PRP$
40318	2410	3	best	good	JJS
40318	2410	4	,	,	,
40318	2410	5	Gorgonzola	Gorgonzola	NNP
40318	2410	6	is	be	VBZ
40318	2410	7	nearly	nearly	RB
40318	2410	8	equal	equal	JJ
40318	2410	9	to	to	IN
40318	2410	10	Roquefort	Roquefort	NNP
40318	2410	11	but	but	CC
40318	2410	12	the	the	DT
40318	2410	13	percentage	percentage	NN
40318	2410	14	of	of	IN
40318	2410	15	such	such	JJ
40318	2410	16	quality	quality	NN
40318	2410	17	is	be	VBZ
40318	2410	18	low	low	JJ
40318	2410	19	.	.	.
40318	2411	1	In	in	IN
40318	2411	2	spite	spite	NN
40318	2411	3	of	of	IN
40318	2411	4	its	-PRON-	PRP$
40318	2411	5	irregular	irregular	JJ
40318	2411	6	quality	quality	NN
40318	2411	7	,	,	,
40318	2411	8	England	England	NNP
40318	2411	9	has	have	VBZ
40318	2411	10	used	use	VBN
40318	2411	11	larger	large	JJR
40318	2411	12	amounts	amount	NNS
40318	2411	13	of	of	IN
40318	2411	14	Gorgonzola	Gorgonzola	NNP
40318	2411	15	than	than	IN
40318	2411	16	of	of	IN
40318	2411	17	Roquefort	Roquefort	NNP
40318	2411	18	.	.	.
40318	2412	1	Considerable	considerable	JJ
40318	2412	2	quantities	quantity	NNS
40318	2412	3	have	have	VBP
40318	2412	4	been	be	VBN
40318	2412	5	imported	import	VBN
40318	2412	6	for	for	IN
40318	2412	7	the	the	DT
40318	2412	8	Italian	italian	JJ
40318	2412	9	trade	trade	NN
40318	2412	10	in	in	IN
40318	2412	11	the	the	DT
40318	2412	12	United	United	NNP
40318	2412	13	States	States	NNP
40318	2412	14	.	.	.
40318	2413	1	[	[	-LRB-
40318	2413	2	Illustration	illustration	NN
40318	2413	3	:	:	:
40318	2413	4	FIG	FIG	NNP
40318	2413	5	.	.	.
40318	2414	1	25.--Gorgonzola	25.--gorgonzola	CD
40318	2414	2	cheese	cheese	NN
40318	2414	3	curing	curing	NNP
40318	2414	4	-	-	HYPH
40318	2414	5	room	room	NN
40318	2414	6	.	.	.
40318	2414	7	]	]	-RRB-
40318	2415	1	+172	+172	NNP
40318	2415	2	.	.	.
40318	2416	1	Stilton	Stilton	NNP
40318	2416	2	cheese+	cheese+	NN
40318	2416	3	bears	bear	VBZ
40318	2416	4	the	the	DT
40318	2416	5	name	name	NN
40318	2416	6	of	of	IN
40318	2416	7	an	an	DT
40318	2416	8	English	english	JJ
40318	2416	9	village[76	village[76	NN
40318	2416	10	]	]	-RRB-
40318	2416	11	in	in	IN
40318	2416	12	which	which	WDT
40318	2416	13	it	-PRON-	PRP
40318	2416	14	was	be	VBD
40318	2416	15	first	first	RB
40318	2416	16	sold	sell	VBN
40318	2416	17	.	.	.
40318	2417	1	It	-PRON-	PRP
40318	2417	2	is	be	VBZ
40318	2417	3	made	make	VBN
40318	2417	4	from	from	IN
40318	2417	5	cow	cow	NN
40318	2417	6	's	's	POS
40318	2417	7	milk	milk	NN
40318	2417	8	and	and	CC
40318	2417	9	is	be	VBZ
40318	2417	10	typically	typically	RB
40318	2417	11	a	a	DT
40318	2417	12	whole	whole	JJ
40318	2417	13	milk	milk	NN
40318	2417	14	cheese	cheese	NN
40318	2417	15	,	,	,
40318	2417	16	although	although	IN
40318	2417	17	part	part	NN
40318	2417	18	skim	skim	NNP
40318	2417	19	cheeses	cheese	NNS
40318	2417	20	are	be	VBP
40318	2417	21	regularly	regularly	RB
40318	2417	22	made	make	VBN
40318	2417	23	and	and	CC
40318	2417	24	sold	sell	VBN
40318	2417	25	as	as	IN
40318	2417	26	lower	low	JJR
40318	2417	27	grades	grade	NNS
40318	2417	28	.	.	.
40318	2418	1	In	in	IN
40318	2418	2	the	the	DT
40318	2418	3	Stilton	Stilton	NNP
40318	2418	4	-	-	HYPH
40318	2418	5	making	make	VBG
40318	2418	6	counties	county	NNS
40318	2418	7	,	,	,
40318	2418	8	the	the	DT
40318	2418	9	milk	milk	NN
40318	2418	10	from	from	IN
40318	2418	11	Shorthorn	shorthorn	JJ
40318	2418	12	cattle	cattle	NNS
40318	2418	13	testing	test	VBG
40318	2418	14	about	about	IN
40318	2418	15	3.5	3.5	CD
40318	2418	16	to	to	TO
40318	2418	17	4.0	4.0	CD
40318	2418	18	per	per	NN
40318	2418	19	cent	cent	NN
40318	2418	20	fat	fat	NN
40318	2418	21	is	be	VBZ
40318	2418	22	preferred	prefer	VBN
40318	2418	23	to	to	IN
40318	2418	24	richer	rich	JJR
40318	2418	25	or	or	CC
40318	2418	26	poorer	poor	JJR
40318	2418	27	grades	grade	NNS
40318	2418	28	.	.	.
40318	2419	1	Such	such	JJ
40318	2419	2	milk	milk	NN
40318	2419	3	is	be	VBZ
40318	2419	4	curdled	curdle	VBN
40318	2419	5	with	with	IN
40318	2419	6	rennet	rennet	NN
40318	2419	7	at	at	IN
40318	2419	8	about	about	RB
40318	2419	9	86	86	CD
40318	2419	10	°	°	,
40318	2419	11	F.	F.	NNP
40318	2419	12	in	in	IN
40318	2419	13	about	about	RB
40318	2419	14	one	one	CD
40318	2419	15	hour	hour	NN
40318	2419	16	;	;	:
40318	2419	17	the	the	DT
40318	2419	18	curd	curd	NN
40318	2419	19	is	be	VBZ
40318	2419	20	cut	cut	VBN
40318	2419	21	,	,	,
40318	2419	22	dipped	dip	VBD
40318	2419	23	to	to	IN
40318	2419	24	a	a	DT
40318	2419	25	draining	drain	VBG
40318	2419	26	table	table	NN
40318	2419	27	covered	cover	VBN
40318	2419	28	with	with	IN
40318	2419	29	cloth	cloth	NN
40318	2419	30	and	and	CC
40318	2419	31	drained	drain	VBD
40318	2419	32	slowly	slowly	RB
40318	2419	33	over	over	IN
40318	2419	34	a	a	DT
40318	2419	35	period	period	NN
40318	2419	36	of	of	IN
40318	2419	37	several	several	JJ
40318	2419	38	hours	hour	NNS
40318	2419	39	,	,	,
40318	2419	40	commonly	commonly	RB
40318	2419	41	overnight	overnight	RB
40318	2419	42	.	.	.
40318	2420	1	During	during	IN
40318	2420	2	this	this	DT
40318	2420	3	period	period	NN
40318	2420	4	considerable	considerable	JJ
40318	2420	5	acidity	acidity	NN
40318	2420	6	is	be	VBZ
40318	2420	7	developed	develop	VBN
40318	2420	8	.	.	.
40318	2421	1	The	the	DT
40318	2421	2	curd	curd	NN
40318	2421	3	is	be	VBZ
40318	2421	4	then	then	RB
40318	2421	5	milled	mill	VBN
40318	2421	6	or	or	CC
40318	2421	7	broken	break	VBN
40318	2421	8	by	by	IN
40318	2421	9	hand	hand	NN
40318	2421	10	,	,	,
40318	2421	11	salted	salt	VBN
40318	2421	12	,	,	,
40318	2421	13	packed	pack	VBN
40318	2421	14	into	into	IN
40318	2421	15	hoops	hoop	NNS
40318	2421	16	15	15	CD
40318	2421	17	to	to	TO
40318	2421	18	16	16	CD
40318	2421	19	inches	inch	NNS
40318	2421	20	high	high	JJ
40318	2421	21	and	and	CC
40318	2421	22	7	7	CD
40318	2421	23	inches	inch	NNS
40318	2421	24	in	in	IN
40318	2421	25	diameter	diameter	NN
40318	2421	26	.	.	.
40318	2422	1	These	these	DT
40318	2422	2	hoops	hoop	NNS
40318	2422	3	are	be	VBP
40318	2422	4	made	make	VBN
40318	2422	5	from	from	IN
40318	2422	6	heavy	heavy	JJ
40318	2422	7	tin	tin	NN
40318	2422	8	(	(	-LRB-
40318	2422	9	Fig	fig	NN
40318	2422	10	.	.	.
40318	2423	1	26	26	CD
40318	2423	2	)	)	-RRB-
40318	2423	3	with	with	IN
40318	2423	4	four	four	CD
40318	2423	5	rows	row	NNS
40318	2423	6	of	of	IN
40318	2423	7	holes	hole	NNS
40318	2423	8	about	about	IN
40318	2423	9	3/10	3/10	CD
40318	2423	10	inch	inch	NN
40318	2423	11	in	in	IN
40318	2423	12	diameter	diameter	NN
40318	2423	13	.	.	.
40318	2424	1	The	the	DT
40318	2424	2	freshly	freshly	RB
40318	2424	3	filled	fill	VBN
40318	2424	4	hoops	hoop	NNS
40318	2424	5	are	be	VBP
40318	2424	6	allowed	allow	VBN
40318	2424	7	to	to	TO
40318	2424	8	stand	stand	VB
40318	2424	9	and	and	CC
40318	2424	10	drain	drain	VB
40318	2424	11	without	without	IN
40318	2424	12	pressure	pressure	NN
40318	2424	13	in	in	IN
40318	2424	14	a	a	DT
40318	2424	15	room	room	NN
40318	2424	16	at	at	IN
40318	2424	17	about	about	IN
40318	2424	18	70	70	CD
40318	2424	19	°	°	,
40318	2424	20	F.	F.	NNP
40318	2424	21	(	(	-LRB-
40318	2424	22	Fig	Fig	NNP
40318	2424	23	.	.	.
40318	2425	1	26	26	CD
40318	2425	2	)	)	-RRB-
40318	2425	3	.	.	.
40318	2426	1	Such	such	JJ
40318	2426	2	cheeses	cheese	NNS
40318	2426	3	are	be	VBP
40318	2426	4	turned	turn	VBN
40318	2426	5	every	every	DT
40318	2426	6	day	day	NN
40318	2426	7	for	for	IN
40318	2426	8	several	several	JJ
40318	2426	9	days	day	NNS
40318	2426	10	.	.	.
40318	2427	1	When	when	WRB
40318	2427	2	solid	solid	JJ
40318	2427	3	enough	enough	RB
40318	2427	4	to	to	TO
40318	2427	5	stand	stand	VB
40318	2427	6	the	the	DT
40318	2427	7	hoops	hoop	NNS
40318	2427	8	are	be	VBP
40318	2427	9	removed	remove	VBN
40318	2427	10	,	,	,
40318	2427	11	the	the	DT
40318	2427	12	cheeses	cheese	NNS
40318	2427	13	are	be	VBP
40318	2427	14	scraped	scrape	VBN
40318	2427	15	or	or	CC
40318	2427	16	rubbed	rub	VBN
40318	2427	17	with	with	IN
40318	2427	18	a	a	DT
40318	2427	19	knife	knife	NN
40318	2427	20	until	until	IN
40318	2427	21	the	the	DT
40318	2427	22	surface	surface	NN
40318	2427	23	is	be	VBZ
40318	2427	24	smooth	smooth	JJ
40318	2427	25	,	,	,
40318	2427	26	and	and	CC
40318	2427	27	commonly	commonly	RB
40318	2427	28	wrapped	wrap	VBN
40318	2427	29	with	with	IN
40318	2427	30	a	a	DT
40318	2427	31	cloth	cloth	NN
40318	2427	32	bandage	bandage	NN
40318	2427	33	to	to	TO
40318	2427	34	maintain	maintain	VB
40318	2427	35	the	the	DT
40318	2427	36	shape	shape	NN
40318	2427	37	,	,	,
40318	2427	38	if	if	IN
40318	2427	39	the	the	DT
40318	2427	40	cheese	cheese	NN
40318	2427	41	is	be	VBZ
40318	2427	42	still	still	RB
40318	2427	43	too	too	RB
40318	2427	44	soft	soft	JJ
40318	2427	45	to	to	TO
40318	2427	46	stand	stand	VB
40318	2427	47	firmly	firmly	RB
40318	2427	48	.	.	.
40318	2428	1	In	in	IN
40318	2428	2	the	the	DT
40318	2428	3	factories	factory	NNS
40318	2428	4	,	,	,
40318	2428	5	several	several	JJ
40318	2428	6	rooms	room	NNS
40318	2428	7	are	be	VBP
40318	2428	8	used	use	VBN
40318	2428	9	with	with	IN
40318	2428	10	varying	vary	VBG
40318	2428	11	temperature	temperature	NN
40318	2428	12	and	and	CC
40318	2428	13	relative	relative	JJ
40318	2428	14	humidities	humidity	NNS
40318	2428	15	,	,	,
40318	2428	16	which	which	WDT
40318	2428	17	makes	make	VBZ
40318	2428	18	it	-PRON-	PRP
40318	2428	19	possible	possible	JJ
40318	2428	20	to	to	TO
40318	2428	21	place	place	VB
40318	2428	22	each	each	DT
40318	2428	23	cheese	cheese	NN
40318	2428	24	under	under	IN
40318	2428	25	the	the	DT
40318	2428	26	condition	condition	NN
40318	2428	27	best	best	RB
40318	2428	28	suited	suit	VBN
40318	2428	29	to	to	IN
40318	2428	30	its	-PRON-	PRP$
40318	2428	31	texture	texture	NN
40318	2428	32	and	and	CC
40318	2428	33	condition	condition	NN
40318	2428	34	of	of	IN
40318	2428	35	ripeness	ripeness	NN
40318	2428	36	.	.	.
40318	2429	1	In	in	IN
40318	2429	2	general	general	JJ
40318	2429	3	,	,	,
40318	2429	4	the	the	DT
40318	2429	5	dairy	dairy	NN
40318	2429	6	sections	section	NNS
40318	2429	7	of	of	IN
40318	2429	8	England	England	NNP
40318	2429	9	are	be	VBP
40318	2429	10	much	much	RB
40318	2429	11	more	more	RBR
40318	2429	12	humid	humid	JJ
40318	2429	13	than	than	IN
40318	2429	14	those	those	DT
40318	2429	15	of	of	IN
40318	2429	16	America	America	NNP
40318	2429	17	and	and	CC
40318	2429	18	there	there	EX
40318	2429	19	are	be	VBP
40318	2429	20	less	less	RBR
40318	2429	21	violent	violent	JJ
40318	2429	22	changes	change	NNS
40318	2429	23	in	in	IN
40318	2429	24	temperature	temperature	NN
40318	2429	25	.	.	.
40318	2430	1	Stilton	Stilton	NNP
40318	2430	2	cheese	cheese	NN
40318	2430	3	-	-	HYPH
40318	2430	4	making	making	NN
40318	2430	5	has	have	VBZ
40318	2430	6	grown	grow	VBN
40318	2430	7	up	up	IN
40318	2430	8	to	to	TO
40318	2430	9	take	take	VB
40318	2430	10	advantage	advantage	NN
40318	2430	11	of	of	IN
40318	2430	12	this	this	DT
40318	2430	13	climatic	climatic	JJ
40318	2430	14	factor	factor	NN
40318	2430	15	in	in	IN
40318	2430	16	handling	handle	VBG
40318	2430	17	the	the	DT
40318	2430	18	product	product	NN
40318	2430	19	.	.	.
40318	2431	1	Transplantation	transplantation	NN
40318	2431	2	of	of	IN
40318	2431	3	such	such	PDT
40318	2431	4	an	an	DT
40318	2431	5	industry	industry	NN
40318	2431	6	necessitates	necessitate	VBZ
40318	2431	7	a	a	DT
40318	2431	8	mastery	mastery	NN
40318	2431	9	not	not	RB
40318	2431	10	only	only	RB
40318	2431	11	of	of	IN
40318	2431	12	the	the	DT
40318	2431	13	manipulations	manipulation	NNS
40318	2431	14	but	but	CC
40318	2431	15	a	a	DT
40318	2431	16	grasp	grasp	NN
40318	2431	17	of	of	IN
40318	2431	18	the	the	DT
40318	2431	19	fundamental	fundamental	JJ
40318	2431	20	principles	principle	NNS
40318	2431	21	underlying	underlie	VBG
40318	2431	22	the	the	DT
40318	2431	23	process	process	NN
40318	2431	24	and	and	CC
40318	2431	25	a	a	DT
40318	2431	26	readjustment	readjustment	NN
40318	2431	27	of	of	IN
40318	2431	28	practices	practice	NNS
40318	2431	29	to	to	TO
40318	2431	30	preserve	preserve	VB
40318	2431	31	those	those	DT
40318	2431	32	principles	principle	NNS
40318	2431	33	.	.	.
40318	2432	1	[	[	-LRB-
40318	2432	2	Illustration	illustration	NN
40318	2432	3	:	:	:
40318	2432	4	FIG	FIG	NNP
40318	2432	5	.	.	.
40318	2433	1	26.--Stilton	26.--stilton	CD
40318	2433	2	cheeses	cheese	NNS
40318	2433	3	in	in	IN
40318	2433	4	hoops	hoop	NNS
40318	2433	5	,	,	,
40318	2433	6	draining	drain	VBG
40318	2433	7	.	.	.
40318	2433	8	]	]	-RRB-
40318	2434	1	Stilton	Stilton	NNP
40318	2434	2	is	be	VBZ
40318	2434	3	,	,	,
40318	2434	4	then	then	RB
40318	2434	5	,	,	,
40318	2434	6	a	a	DT
40318	2434	7	soured	soured	JJ
40318	2434	8	curd	curd	NN
40318	2434	9	cheese	cheese	NN
40318	2434	10	in	in	IN
40318	2434	11	whose	whose	WP$
40318	2434	12	ripening	ripen	VBG
40318	2434	13	a	a	DT
40318	2434	14	very	very	RB
40318	2434	15	prominent	prominent	JJ
40318	2434	16	part	part	NN
40318	2434	17	is	be	VBZ
40318	2434	18	played	play	VBN
40318	2434	19	by	by	IN
40318	2434	20	the	the	DT
40318	2434	21	green	green	JJ
40318	2434	22	mold	mold	NN
40318	2434	23	(	(	-LRB-
40318	2434	24	usually	usually	RB
40318	2434	25	some	some	DT
40318	2434	26	strain	strain	NN
40318	2434	27	of	of	IN
40318	2434	28	_	_	NNP
40318	2434	29	P.	P.	NNP
40318	2435	1	Roqueforti	Roqueforti	NNP
40318	2435	2	_	_	NNP
40318	2435	3	)	)	-RRB-
40318	2435	4	which	which	WDT
40318	2435	5	grows	grow	VBZ
40318	2435	6	throughout	throughout	IN
40318	2435	7	the	the	DT
40318	2435	8	cavities	cavity	NNS
40318	2435	9	of	of	IN
40318	2435	10	its	-PRON-	PRP$
40318	2435	11	mass[77	mass[77	NN
40318	2435	12	]	]	-RRB-
40318	2435	13	.	.	.
40318	2436	1	At	at	IN
40318	2436	2	its	-PRON-	PRP$
40318	2436	3	best	good	JJS
40318	2436	4	,	,	,
40318	2436	5	it	-PRON-	PRP
40318	2436	6	has	have	VBZ
40318	2436	7	attractive	attractive	JJ
40318	2436	8	texture	texture	NN
40318	2436	9	and	and	CC
40318	2436	10	flavor	flavor	NN
40318	2436	11	.	.	.
40318	2437	1	Much	much	JJ
40318	2437	2	of	of	IN
40318	2437	3	it	-PRON-	PRP
40318	2437	4	fails	fail	VBZ
40318	2437	5	to	to	TO
40318	2437	6	reach	reach	VB
40318	2437	7	high	high	JJ
40318	2437	8	quality	quality	NN
40318	2437	9	on	on	IN
40318	2437	10	account	account	NN
40318	2437	11	of	of	IN
40318	2437	12	the	the	DT
40318	2437	13	invasion	invasion	NN
40318	2437	14	of	of	IN
40318	2437	15	bacteria	bacteria	NNS
40318	2437	16	,	,	,
40318	2437	17	_	_	NNP
40318	2437	18	Oidium	Oidium	NNP
40318	2437	19	lactis	lactis	JJ
40318	2437	20	_	_	NNP
40318	2437	21	,	,	,
40318	2437	22	and	and	CC
40318	2437	23	very	very	RB
40318	2437	24	frequently	frequently	RB
40318	2437	25	myriads	myriad	NNS
40318	2437	26	of	of	IN
40318	2437	27	cheese	cheese	NN
40318	2437	28	mites	mite	NNS
40318	2437	29	.	.	.
40318	2438	1	The	the	DT
40318	2438	2	following	follow	VBG
40318	2438	3	analysis	analysis	NN
40318	2438	4	was	be	VBD
40318	2438	5	furnished	furnish	VBN
40318	2438	6	as	as	IN
40318	2438	7	typical	typical	JJ
40318	2438	8	for	for	IN
40318	2438	9	ripe	ripe	JJ
40318	2438	10	cheese	cheese	NN
40318	2438	11	by	by	IN
40318	2438	12	Miles	Miles	NNP
40318	2438	13	Benson,[78	benson,[78	RB
40318	2438	14	]	]	-RRB-
40318	2438	15	late	late	JJ
40318	2438	16	professor	professor	NN
40318	2438	17	of	of	IN
40318	2438	18	dairying	dairying	NN
40318	2438	19	at	at	IN
40318	2438	20	Reading	Reading	NNP
40318	2438	21	,	,	,
40318	2438	22	England	England	NNP
40318	2438	23	:	:	:
40318	2438	24	Water	water	NN
40318	2438	25	31	31	CD
40318	2438	26	per	per	NN
40318	2438	27	cent	cent	NN
40318	2438	28	,	,	,
40318	2438	29	fat	fat	JJ
40318	2438	30	36	36	CD
40318	2438	31	per	per	NN
40318	2438	32	cent	cent	NN
40318	2438	33	,	,	,
40318	2438	34	casein	casein	NNP
40318	2438	35	29	29	CD
40318	2438	36	per	per	IN
40318	2438	37	cent	cent	NN
40318	2438	38	,	,	,
40318	2438	39	mineral	mineral	NN
40318	2438	40	constituents	constituent	NNS
40318	2438	41	including	include	VBG
40318	2438	42	salt	salt	NN
40318	2438	43	about	about	RB
40318	2438	44	4	4	CD
40318	2438	45	per	per	NN
40318	2438	46	cent	cent	NN
40318	2438	47	.	.	.
40318	2439	1	Approximately	approximately	RB
40318	2439	2	the	the	DT
40318	2439	3	same	same	JJ
40318	2439	4	figures	figure	NNS
40318	2439	5	are	be	VBP
40318	2439	6	given	give	VBN
40318	2439	7	by	by	IN
40318	2439	8	Primrose	Primrose	NNP
40318	2439	9	McConnell	McConnell	NNP
40318	2439	10	(	(	-LRB-
40318	2439	11	Agricultural	Agricultural	NNP
40318	2439	12	Note	Note	NNP
40318	2439	13	Book	Book	NNP
40318	2439	14	)	)	-RRB-
40318	2439	15	.	.	.
40318	2440	1	The	the	DT
40318	2440	2	low	low	JJ
40318	2440	3	percentage	percentage	NN
40318	2440	4	of	of	IN
40318	2440	5	salt	salt	NN
40318	2440	6	is	be	VBZ
40318	2440	7	another	another	DT
40318	2440	8	factor	factor	NN
40318	2440	9	of	of	IN
40318	2440	10	uncertainty	uncertainty	NN
40318	2440	11	in	in	IN
40318	2440	12	the	the	DT
40318	2440	13	control	control	NN
40318	2440	14	of	of	IN
40318	2440	15	this	this	DT
40318	2440	16	Stilton	Stilton	NNP
40318	2440	17	product	product	NN
40318	2440	18	,	,	,
40318	2440	19	as	as	IN
40318	2440	20	in	in	IN
40318	2440	21	Gorgonzola	Gorgonzola	NNP
40318	2440	22	,	,	,
40318	2440	23	since	since	IN
40318	2440	24	these	these	DT
40318	2440	25	cheeses	cheese	NNS
40318	2440	26	are	be	VBP
40318	2440	27	commonly	commonly	RB
40318	2440	28	high	high	JJ
40318	2440	29	in	in	IN
40318	2440	30	water	water	NN
40318	2440	31	-	-	HYPH
40318	2440	32	content	content	NN
40318	2440	33	at	at	IN
40318	2440	34	first	first	RB
40318	2440	35	and	and	CC
40318	2440	36	are	be	VBP
40318	2440	37	thus	thus	RB
40318	2440	38	subject	subject	JJ
40318	2440	39	to	to	IN
40318	2440	40	invasion	invasion	NN
40318	2440	41	by	by	IN
40318	2440	42	Oidium	Oidium	NNP
40318	2440	43	.	.	.
40318	2441	1	Stilton	Stilton	NNP
40318	2441	2	has	have	VBZ
40318	2441	3	been	be	VBN
40318	2441	4	made	make	VBN
40318	2441	5	on	on	IN
40318	2441	6	a	a	DT
40318	2441	7	small	small	JJ
40318	2441	8	scale	scale	NN
40318	2441	9	in	in	IN
40318	2441	10	Canada[79	Canada[79	NNP
40318	2441	11	]	]	-RRB-
40318	2441	12	and	and	CC
40318	2441	13	occasionally	occasionally	RB
40318	2441	14	attempted	attempt	VBN
40318	2441	15	in	in	IN
40318	2441	16	the	the	DT
40318	2441	17	United	United	NNP
40318	2441	18	States	States	NNP
40318	2441	19	.	.	.
40318	2442	1	No	no	DT
40318	2442	2	serious	serious	JJ
40318	2442	3	effort	effort	NN
40318	2442	4	to	to	TO
40318	2442	5	develop	develop	VB
40318	2442	6	an	an	DT
40318	2442	7	industry	industry	NN
40318	2442	8	of	of	IN
40318	2442	9	commercial	commercial	JJ
40318	2442	10	importance	importance	NN
40318	2442	11	has	have	VBZ
40318	2442	12	been	be	VBN
40318	2442	13	made	make	VBN
40318	2442	14	in	in	IN
40318	2442	15	America	America	NNP
40318	2442	16	.	.	.
40318	2443	1	Comparative	comparative	JJ
40318	2443	2	study	study	NN
40318	2443	3	of	of	IN
40318	2443	4	the	the	DT
40318	2443	5	cheeses	cheese	NNS
40318	2443	6	ripened	ripen	VBN
40318	2443	7	by	by	IN
40318	2443	8	green	green	JJ
40318	2443	9	mold	mold	NN
40318	2443	10	tends	tend	VBZ
40318	2443	11	to	to	IN
40318	2443	12	the	the	DT
40318	2443	13	conviction	conviction	NN
40318	2443	14	that	that	IN
40318	2443	15	the	the	DT
40318	2443	16	adaptation	adaptation	NN
40318	2443	17	of	of	IN
40318	2443	18	the	the	DT
40318	2443	19	Roquefort	Roquefort	NNP
40318	2443	20	practice	practice	NN
40318	2443	21	to	to	IN
40318	2443	22	the	the	DT
40318	2443	23	use	use	NN
40318	2443	24	of	of	IN
40318	2443	25	cow	cow	NN
40318	2443	26	's	's	POS
40318	2443	27	milk	milk	NN
40318	2443	28	offers	offer	VBZ
40318	2443	29	a	a	DT
40318	2443	30	more	more	RBR
40318	2443	31	satisfactory	satisfactory	JJ
40318	2443	32	basis	basis	NN
40318	2443	33	for	for	IN
40318	2443	34	experiment	experiment	NN
40318	2443	35	than	than	IN
40318	2443	36	efforts	effort	NNS
40318	2443	37	to	to	TO
40318	2443	38	establish	establish	VB
40318	2443	39	a	a	DT
40318	2443	40	Stilton	Stilton	NNP
40318	2443	41	or	or	CC
40318	2443	42	a	a	DT
40318	2443	43	Gorgonzola	Gorgonzola	NNP
40318	2443	44	industry	industry	NN
40318	2443	45	.	.	.
40318	2444	1	+173	+173	NNP
40318	2444	2	.	.	.
40318	2445	1	Gex.+--A	Gex.+--A	NNP
40318	2445	2	cheese	cheese	NN
40318	2445	3	under	under	IN
40318	2445	4	this	this	DT
40318	2445	5	name	name	NN
40318	2445	6	made	make	VBN
40318	2445	7	in	in	IN
40318	2445	8	southern	southern	JJ
40318	2445	9	France	France	NNP
40318	2445	10	resembles	resemble	NNS
40318	2445	11	,	,	,
40318	2445	12	in	in	IN
40318	2445	13	its	-PRON-	PRP$
40318	2445	14	general	general	JJ
40318	2445	15	character	character	NN
40318	2445	16	as	as	IN
40318	2445	17	a	a	DT
40318	2445	18	ripened	ripen	VBN
40318	2445	19	cheese	cheese	NN
40318	2445	20	,	,	,
40318	2445	21	the	the	DT
40318	2445	22	English	English	NNP
40318	2445	23	Stilton	Stilton	NNP
40318	2445	24	and	and	CC
40318	2445	25	Italian	Italian	NNP
40318	2445	26	Gorgonzola	Gorgonzola	NNP
40318	2445	27	.	.	.
40318	2446	1	Although	although	IN
40318	2446	2	it	-PRON-	PRP
40318	2446	3	has	have	VBZ
40318	2446	4	no	no	DT
40318	2446	5	commercial	commercial	JJ
40318	2446	6	importance	importance	NN
40318	2446	7	,	,	,
40318	2446	8	reference	reference	NN
40318	2446	9	is	be	VBZ
40318	2446	10	made	make	VBN
40318	2446	11	to	to	IN
40318	2446	12	this	this	DT
40318	2446	13	cheese	cheese	NN
40318	2446	14	to	to	TO
40318	2446	15	show	show	VB
40318	2446	16	that	that	DT
40318	2446	17	mold	mold	NN
40318	2446	18	-	-	HYPH
40318	2446	19	ripened	ripen	VBN
40318	2446	20	cheeses	cheese	NNS
40318	2446	21	have	have	VBP
40318	2446	22	been	be	VBN
40318	2446	23	developed	develop	VBN
40318	2446	24	entirely	entirely	RB
40318	2446	25	independently	independently	RB
40318	2446	26	in	in	IN
40318	2446	27	different	different	JJ
40318	2446	28	countries	country	NNS
40318	2446	29	to	to	TO
40318	2446	30	bring	bring	VB
40318	2446	31	about	about	RP
40318	2446	32	the	the	DT
40318	2446	33	same	same	JJ
40318	2446	34	general	general	JJ
40318	2446	35	character	character	NN
40318	2446	36	of	of	IN
40318	2446	37	product	product	NN
40318	2446	38	.	.	.
40318	2447	1	+174	+174	NN
40318	2447	2	.	.	.
40318	2448	1	Bacterially	bacterially	RB
40318	2448	2	ripened	ripen	VBD
40318	2448	3	series.+--The	series.+--The	.
40318	2448	4	semi	semi	JJ
40318	2448	5	-	-	JJ
40318	2448	6	hard	hard	JJ
40318	2448	7	cheeses	cheese	NNS
40318	2448	8	ripened	ripen	VBN
40318	2448	9	by	by	IN
40318	2448	10	bacteria	bacteria	NNS
40318	2448	11	stand	stand	VBP
40318	2448	12	half	half	JJ
40318	2448	13	-	-	HYPH
40318	2448	14	way	way	NN
40318	2448	15	between	between	IN
40318	2448	16	true	true	JJ
40318	2448	17	Limburger	Limburger	NNP
40318	2448	18	and	and	CC
40318	2448	19	the	the	DT
40318	2448	20	hard	hard	JJ
40318	2448	21	forms	form	NNS
40318	2448	22	.	.	.
40318	2449	1	In	in	IN
40318	2449	2	fact	fact	NN
40318	2449	3	,	,	,
40318	2449	4	brands	brand	NNS
40318	2449	5	of	of	IN
40318	2449	6	Limburger	Limburger	NNP
40318	2449	7	are	be	VBP
40318	2449	8	readily	readily	RB
40318	2449	9	found	find	VBN
40318	2449	10	which	which	WDT
40318	2449	11	approach	approach	VBP
40318	2449	12	the	the	DT
40318	2449	13	texture	texture	NN
40318	2449	14	and	and	CC
40318	2449	15	ripening	ripening	JJ
40318	2449	16	of	of	IN
40318	2449	17	Brick	Brick	NNP
40318	2449	18	cheese	cheese	NN
40318	2449	19	.	.	.
40318	2450	1	In	in	IN
40318	2450	2	the	the	DT
40318	2450	3	same	same	JJ
40318	2450	4	way	way	NN
40318	2450	5	,	,	,
40318	2450	6	Brick	Brick	NNP
40318	2450	7	cheeses	cheese	NNS
40318	2450	8	are	be	VBP
40318	2450	9	often	often	RB
40318	2450	10	found	find	VBN
40318	2450	11	which	which	WDT
40318	2450	12	have	have	VBP
40318	2450	13	the	the	DT
40318	2450	14	appearance	appearance	NN
40318	2450	15	,	,	,
40318	2450	16	texture	texture	NN
40318	2450	17	and	and	CC
40318	2450	18	much	much	JJ
40318	2450	19	of	of	IN
40318	2450	20	the	the	DT
40318	2450	21	flavor	flavor	NN
40318	2450	22	of	of	IN
40318	2450	23	the	the	DT
40318	2450	24	Cheddars	Cheddars	NNPS
40318	2450	25	with	with	IN
40318	2450	26	only	only	RB
40318	2450	27	a	a	DT
40318	2450	28	trace	trace	NN
40318	2450	29	of	of	IN
40318	2450	30	the	the	DT
40318	2450	31	taste	taste	NN
40318	2450	32	of	of	IN
40318	2450	33	Limburger	Limburger	NNP
40318	2450	34	.	.	.
40318	2451	1	Port	port	NN
40318	2451	2	du	du	NNP
40318	2451	3	Salut	Salut	NNP
40318	2451	4	,	,	,
40318	2451	5	Oka	Oka	NNP
40318	2451	6	,	,	,
40318	2451	7	Münster	Münster	NNP
40318	2451	8	,	,	,
40318	2451	9	in	in	IN
40318	2451	10	France	France	NNP
40318	2451	11	Livarot	Livarot	NNP
40318	2451	12	,	,	,
40318	2451	13	in	in	IN
40318	2451	14	the	the	DT
40318	2451	15	Balkan	balkan	JJ
40318	2451	16	regions	region	NNS
40318	2451	17	Kascoval	Kascoval	NNP
40318	2451	18	,	,	,
40318	2451	19	belong	belong	VBP
40318	2451	20	in	in	IN
40318	2451	21	this	this	DT
40318	2451	22	series	series	NN
40318	2451	23	.	.	.
40318	2452	1	+175	+175	NNP
40318	2452	2	.	.	.
40318	2453	1	Brick	brick	VB
40318	2453	2	cheese.+--The	cheese.+--the	CD
40318	2453	3	name	name	NN
40318	2453	4	of	of	IN
40318	2453	5	this	this	DT
40318	2453	6	cheese	cheese	NN
40318	2453	7	is	be	VBZ
40318	2453	8	probably	probably	RB
40318	2453	9	due	due	IN
40318	2453	10	to	to	IN
40318	2453	11	the	the	DT
40318	2453	12	finished	finished	JJ
40318	2453	13	product	product	NN
40318	2453	14	being	be	VBG
40318	2453	15	about	about	IN
40318	2453	16	the	the	DT
40318	2453	17	size	size	NN
40318	2453	18	and	and	CC
40318	2453	19	shape	shape	NN
40318	2453	20	of	of	IN
40318	2453	21	a	a	DT
40318	2453	22	brick	brick	NN
40318	2453	23	.	.	.
40318	2454	1	It	-PRON-	PRP
40318	2454	2	is	be	VBZ
40318	2454	3	similar	similar	JJ
40318	2454	4	to	to	IN
40318	2454	5	the	the	DT
40318	2454	6	German	german	JJ
40318	2454	7	cheese	cheese	NN
40318	2454	8	Bäckstein	Bäckstein	NNP
40318	2454	9	and	and	CC
40318	2454	10	may	may	MD
40318	2454	11	have	have	VB
40318	2454	12	been	be	VBN
40318	2454	13	developed	develop	VBN
40318	2454	14	from	from	IN
40318	2454	15	it	-PRON-	PRP
40318	2454	16	.	.	.
40318	2455	1	It	-PRON-	PRP
40318	2455	2	is	be	VBZ
40318	2455	3	typically	typically	RB
40318	2455	4	a	a	DT
40318	2455	5	sweet	sweet	JJ
40318	2455	6	-	-	HYPH
40318	2455	7	curd	curd	NN
40318	2455	8	cheese	cheese	NN
40318	2455	9	,	,	,
40318	2455	10	made	make	VBN
40318	2455	11	from	from	IN
40318	2455	12	milk	milk	NN
40318	2455	13	freshly	freshly	RB
40318	2455	14	drawn	draw	VBN
40318	2455	15	,	,	,
40318	2455	16	without	without	IN
40318	2455	17	permitting	permit	VBG
40318	2455	18	the	the	DT
40318	2455	19	development	development	NN
40318	2455	20	of	of	IN
40318	2455	21	appreciable	appreciable	JJ
40318	2455	22	quantities	quantity	NNS
40318	2455	23	of	of	IN
40318	2455	24	acidity	acidity	NN
40318	2455	25	until	until	IN
40318	2455	26	after	after	IN
40318	2455	27	the	the	DT
40318	2455	28	curd	curd	NN
40318	2455	29	has	have	VBZ
40318	2455	30	been	be	VBN
40318	2455	31	put	put	VBN
40318	2455	32	into	into	IN
40318	2455	33	the	the	DT
40318	2455	34	hoop	hoop	NN
40318	2455	35	.	.	.
40318	2456	1	In	in	IN
40318	2456	2	the	the	DT
40318	2456	3	making	making	NN
40318	2456	4	process	process	NN
40318	2456	5	,	,	,
40318	2456	6	it	-PRON-	PRP
40318	2456	7	is	be	VBZ
40318	2456	8	intermediate	intermediate	JJ
40318	2456	9	between	between	IN
40318	2456	10	Limburger	Limburger	NNP
40318	2456	11	and	and	CC
40318	2456	12	the	the	DT
40318	2456	13	cheeses	cheese	NNS
40318	2456	14	of	of	IN
40318	2456	15	the	the	DT
40318	2456	16	Cheddar	Cheddar	NNP
40318	2456	17	group	group	NN
40318	2456	18	.	.	.
40318	2457	1	Some	some	DT
40318	2457	2	cheese	cheese	NN
40318	2457	3	-	-	HYPH
40318	2457	4	makers	maker	NNS
40318	2457	5	use	use	VBP
40318	2457	6	an	an	DT
40318	2457	7	ordinary	ordinary	JJ
40318	2457	8	cheese	cheese	NN
40318	2457	9	vat	vat	NN
40318	2457	10	,	,	,
40318	2457	11	others	other	NNS
40318	2457	12	a	a	DT
40318	2457	13	copper	copper	NN
40318	2457	14	kettle	kettle	NN
40318	2457	15	in	in	IN
40318	2457	16	manufacturing	manufacturing	NN
40318	2457	17	.	.	.
40318	2458	1	It	-PRON-	PRP
40318	2458	2	is	be	VBZ
40318	2458	3	the	the	DT
40318	2458	4	usual	usual	JJ
40318	2458	5	practice	practice	NN
40318	2458	6	to	to	TO
40318	2458	7	deliver	deliver	VB
40318	2458	8	the	the	DT
40318	2458	9	milk	milk	NN
40318	2458	10	to	to	IN
40318	2458	11	the	the	DT
40318	2458	12	cheese	cheese	NN
40318	2458	13	factory	factory	NN
40318	2458	14	both	both	CC
40318	2458	15	morning	morning	NN
40318	2458	16	and	and	CC
40318	2458	17	evening	evening	NN
40318	2458	18	,	,	,
40318	2458	19	without	without	IN
40318	2458	20	cooling	cool	VBG
40318	2458	21	.	.	.
40318	2459	1	Cheese	cheese	NN
40318	2459	2	is	be	VBZ
40318	2459	3	made	make	VBN
40318	2459	4	twice	twice	PDT
40318	2459	5	a	a	DT
40318	2459	6	day	day	NN
40318	2459	7	.	.	.
40318	2460	1	In	in	IN
40318	2460	2	some	some	DT
40318	2460	3	cases	case	NNS
40318	2460	4	the	the	DT
40318	2460	5	milk	milk	NN
40318	2460	6	is	be	VBZ
40318	2460	7	delivered	deliver	VBN
40318	2460	8	only	only	RB
40318	2460	9	once	once	RB
40318	2460	10	a	a	DT
40318	2460	11	day	day	NN
40318	2460	12	,	,	,
40318	2460	13	and	and	CC
40318	2460	14	extra	extra	JJ
40318	2460	15	precautions	precaution	NNS
40318	2460	16	must	must	MD
40318	2460	17	then	then	RB
40318	2460	18	be	be	VB
40318	2460	19	taken	take	VBN
40318	2460	20	to	to	TO
40318	2460	21	care	care	VB
40318	2460	22	for	for	IN
40318	2460	23	the	the	DT
40318	2460	24	milk	milk	NN
40318	2460	25	properly	properly	RB
40318	2460	26	.	.	.
40318	2461	1	The	the	DT
40318	2461	2	discussion	discussion	NN
40318	2461	3	of	of	IN
40318	2461	4	the	the	DT
40318	2461	5	care	care	NN
40318	2461	6	of	of	IN
40318	2461	7	milk	milk	NN
40318	2461	8	in	in	IN
40318	2461	9	Chapter	Chapter	NNP
40318	2461	10	II	II	NNP
40318	2461	11	applies	apply	VBZ
40318	2461	12	to	to	IN
40318	2461	13	that	that	DT
40318	2461	14	for	for	IN
40318	2461	15	Brick	Brick	NNP
40318	2461	16	cheese	cheese	NN
40318	2461	17	.	.	.
40318	2462	1	For	for	IN
40318	2462	2	the	the	DT
40318	2462	3	best	good	JJS
40318	2462	4	quality	quality	NN
40318	2462	5	of	of	IN
40318	2462	6	cheese	cheese	NN
40318	2462	7	,	,	,
40318	2462	8	the	the	DT
40318	2462	9	milk	milk	NN
40318	2462	10	in	in	IN
40318	2462	11	the	the	DT
40318	2462	12	vat	vat	NN
40318	2462	13	should	should	MD
40318	2462	14	show	show	VB
40318	2462	15	about	about	RB
40318	2462	16	0.15	0.15	CD
40318	2462	17	of	of	IN
40318	2462	18	1	1	CD
40318	2462	19	per	per	NN
40318	2462	20	cent	cent	NN
40318	2462	21	acidity	acidity	NN
40318	2462	22	and	and	CC
40318	2462	23	never	never	RB
40318	2462	24	above	above	IN
40318	2462	25	0.18	0.18	CD
40318	2462	26	of	of	IN
40318	2462	27	1	1	CD
40318	2462	28	per	per	NN
40318	2462	29	cent	cent	NN
40318	2462	30	.	.	.
40318	2463	1	[	[	-LRB-
40318	2463	2	80	80	CD
40318	2463	3	]	]	-RRB-
40318	2463	4	+176	+176	NNP
40318	2463	5	.	.	.
40318	2464	1	Making	make	VBG
40318	2464	2	of	of	IN
40318	2464	3	Brick	Brick	NNP
40318	2464	4	cheese.+[81]--The	cheese.+[81]--the	NN
40318	2464	5	milk	milk	NN
40318	2464	6	is	be	VBZ
40318	2464	7	received	receive	VBN
40318	2464	8	at	at	IN
40318	2464	9	the	the	DT
40318	2464	10	cheese	cheese	NN
40318	2464	11	factory	factory	NN
40318	2464	12	at	at	IN
40318	2464	13	a	a	DT
40318	2464	14	temperature	temperature	NN
40318	2464	15	of	of	IN
40318	2464	16	about	about	RB
40318	2464	17	92	92	CD
40318	2464	18	°	°	NNS
40318	2464	19	to	to	IN
40318	2464	20	96	96	CD
40318	2464	21	°	°	,
40318	2464	22	F.	F.	NNP
40318	2464	23	For	for	IN
40318	2464	24	the	the	DT
40318	2464	25	best	good	JJS
40318	2464	26	results	result	NNS
40318	2464	27	,	,	,
40318	2464	28	the	the	DT
40318	2464	29	acidity	acidity	NN
40318	2464	30	should	should	MD
40318	2464	31	be	be	VB
40318	2464	32	determined	determine	VBN
40318	2464	33	(	(	-LRB-
40318	2464	34	by	by	IN
40318	2464	35	the	the	DT
40318	2464	36	acid	acid	JJ
40318	2464	37	test	test	NN
40318	2464	38	)	)	-RRB-
40318	2464	39	to	to	TO
40318	2464	40	decide	decide	VB
40318	2464	41	on	on	IN
40318	2464	42	the	the	DT
40318	2464	43	amount	amount	NN
40318	2464	44	of	of	IN
40318	2464	45	starter	starter	NN
40318	2464	46	to	to	TO
40318	2464	47	use	use	VB
40318	2464	48	.	.	.
40318	2465	1	Few	few	JJ
40318	2465	2	Brick	Brick	NNP
40318	2465	3	cheese	cheese	NN
40318	2465	4	-	-	HYPH
40318	2465	5	makers	maker	NNS
40318	2465	6	use	use	VBP
40318	2465	7	an	an	DT
40318	2465	8	acid	acid	JJ
40318	2465	9	test	test	NN
40318	2465	10	or	or	CC
40318	2465	11	a	a	DT
40318	2465	12	starter	starter	NN
40318	2465	13	but	but	CC
40318	2465	14	these	these	DT
40318	2465	15	precautions	precaution	NNS
40318	2465	16	would	would	MD
40318	2465	17	improve	improve	VB
40318	2465	18	the	the	DT
40318	2465	19	product	product	NN
40318	2465	20	of	of	IN
40318	2465	21	many	many	JJ
40318	2465	22	factories	factory	NNS
40318	2465	23	.	.	.
40318	2466	1	For	for	IN
40318	2466	2	method	method	NN
40318	2466	3	of	of	IN
40318	2466	4	using	use	VBG
40318	2466	5	the	the	DT
40318	2466	6	acid	acid	JJ
40318	2466	7	test	test	NN
40318	2466	8	,	,	,
40318	2466	9	see	see	VB
40318	2466	10	Chapter	Chapter	NNP
40318	2466	11	V.	V.	NNP
40318	2466	12	Chapter	Chapter	NNP
40318	2466	13	IV	IV	NNP
40318	2466	14	discusses	discuss	VBZ
40318	2466	15	the	the	DT
40318	2466	16	preparation	preparation	NN
40318	2466	17	and	and	CC
40318	2466	18	use	use	NN
40318	2466	19	of	of	IN
40318	2466	20	starter	starter	NN
40318	2466	21	.	.	.
40318	2467	1	Usually	usually	RB
40318	2467	2	0.25	0.25	CD
40318	2467	3	to	to	IN
40318	2467	4	0.50	0.50	CD
40318	2467	5	of	of	IN
40318	2467	6	1	1	CD
40318	2467	7	per	per	NN
40318	2467	8	cent	cent	NN
40318	2467	9	of	of	IN
40318	2467	10	starter	starter	NN
40318	2467	11	is	be	VBZ
40318	2467	12	the	the	DT
40318	2467	13	amount	amount	NN
40318	2467	14	required	require	VBN
40318	2467	15	.	.	.
40318	2468	1	A	a	DT
40318	2468	2	small	small	JJ
40318	2468	3	amount	amount	NN
40318	2468	4	of	of	IN
40318	2468	5	starter	starter	NN
40318	2468	6	is	be	VBZ
40318	2468	7	used	use	VBN
40318	2468	8	to	to	TO
40318	2468	9	aid	aid	VB
40318	2468	10	the	the	DT
40318	2468	11	development	development	NN
40318	2468	12	of	of	IN
40318	2468	13	lactic	lactic	JJ
40318	2468	14	acid	acid	NN
40318	2468	15	and	and	CC
40318	2468	16	for	for	IN
40318	2468	17	the	the	DT
40318	2468	18	beneficial	beneficial	JJ
40318	2468	19	effect	effect	NN
40318	2468	20	it	-PRON-	PRP
40318	2468	21	has	have	VBZ
40318	2468	22	on	on	IN
40318	2468	23	the	the	DT
40318	2468	24	flavor	flavor	NN
40318	2468	25	.	.	.
40318	2469	1	A	a	DT
40318	2469	2	very	very	RB
40318	2469	3	small	small	JJ
40318	2469	4	development	development	NN
40318	2469	5	of	of	IN
40318	2469	6	acid	acid	NN
40318	2469	7	is	be	VBZ
40318	2469	8	desired	desire	VBN
40318	2469	9	after	after	IN
40318	2469	10	adding	add	VBG
40318	2469	11	the	the	DT
40318	2469	12	starter	starter	NN
40318	2469	13	;	;	:
40318	2469	14	therefore	therefore	RB
40318	2469	15	the	the	DT
40318	2469	16	change	change	NN
40318	2469	17	in	in	IN
40318	2469	18	acidity	acidity	NN
40318	2469	19	should	should	MD
40318	2469	20	be	be	VB
40318	2469	21	very	very	RB
40318	2469	22	carefully	carefully	RB
40318	2469	23	watched	watch	VBN
40318	2469	24	with	with	IN
40318	2469	25	the	the	DT
40318	2469	26	acid	acid	JJ
40318	2469	27	test	test	NN
40318	2469	28	.	.	.
40318	2470	1	The	the	DT
40318	2470	2	vat	vat	NN
40318	2470	3	is	be	VBZ
40318	2470	4	usually	usually	RB
40318	2470	5	set	set	VBN
40318	2470	6	when	when	WRB
40318	2470	7	the	the	DT
40318	2470	8	acid	acid	JJ
40318	2470	9	test	test	NN
40318	2470	10	shows	show	VBZ
40318	2470	11	0.16	0.16	CD
40318	2470	12	of	of	IN
40318	2470	13	1	1	CD
40318	2470	14	per	per	NN
40318	2470	15	cent	cent	NN
40318	2470	16	acidity	acidity	NN
40318	2470	17	.	.	.
40318	2471	1	The	the	DT
40318	2471	2	more	more	JJR
40318	2471	3	acid	acid	NN
40318	2471	4	in	in	IN
40318	2471	5	the	the	DT
40318	2471	6	milk	milk	NN
40318	2471	7	,	,	,
40318	2471	8	the	the	DT
40318	2471	9	less	less	JJR
40318	2471	10	starter	starter	NN
40318	2471	11	should	should	MD
40318	2471	12	be	be	VB
40318	2471	13	employed	employ	VBN
40318	2471	14	.	.	.
40318	2472	1	Sufficient	sufficient	JJ
40318	2472	2	rennet	rennet	NN
40318	2472	3	extract	extract	NN
40318	2472	4	should	should	MD
40318	2472	5	be	be	VB
40318	2472	6	used	use	VBN
40318	2472	7	to	to	TO
40318	2472	8	give	give	VB
40318	2472	9	a	a	DT
40318	2472	10	coagulation	coagulation	NN
40318	2472	11	suitable	suitable	JJ
40318	2472	12	for	for	IN
40318	2472	13	cutting	cut	VBG
40318	2472	14	in	in	IN
40318	2472	15	thirty	thirty	CD
40318	2472	16	to	to	TO
40318	2472	17	thirty	thirty	CD
40318	2472	18	-	-	HYPH
40318	2472	19	five	five	CD
40318	2472	20	minutes	minute	NNS
40318	2472	21	.	.	.
40318	2473	1	For	for	IN
40318	2473	2	method	method	NN
40318	2473	3	of	of	IN
40318	2473	4	adding	add	VBG
40318	2473	5	the	the	DT
40318	2473	6	rennet	rennet	NN
40318	2473	7	extract	extract	NN
40318	2473	8	,	,	,
40318	2473	9	see	see	VB
40318	2473	10	Chapter	Chapter	NNP
40318	2473	11	V.	V.	NNP
40318	2473	12	When	when	WRB
40318	2473	13	the	the	DT
40318	2473	14	coagulum	coagulum	NN
40318	2473	15	is	be	VBZ
40318	2473	16	firm	firm	JJ
40318	2473	17	enough	enough	RB
40318	2473	18	for	for	IN
40318	2473	19	the	the	DT
40318	2473	20	curd	curd	NN
40318	2473	21	to	to	TO
40318	2473	22	break	break	VB
40318	2473	23	clean	clean	JJ
40318	2473	24	over	over	IN
40318	2473	25	the	the	DT
40318	2473	26	finger	finger	NN
40318	2473	27	,	,	,
40318	2473	28	it	-PRON-	PRP
40318	2473	29	is	be	VBZ
40318	2473	30	ready	ready	JJ
40318	2473	31	to	to	TO
40318	2473	32	cut	cut	VB
40318	2473	33	.	.	.
40318	2474	1	The	the	DT
40318	2474	2	curd	curd	NN
40318	2474	3	is	be	VBZ
40318	2474	4	cut	cut	VBN
40318	2474	5	with	with	IN
40318	2474	6	coarse	coarse	JJ
40318	2474	7	knives	knife	NNS
40318	2474	8	into	into	IN
40318	2474	9	3/8-	3/8-	NNP
40318	2474	10	or	or	CC
40318	2474	11	½-inch	½-inch	NNP
40318	2474	12	cubes	cube	NNS
40318	2474	13	.	.	.
40318	2475	1	After	after	IN
40318	2475	2	cutting	cut	VBG
40318	2475	3	,	,	,
40318	2475	4	the	the	DT
40318	2475	5	curd	curd	NN
40318	2475	6	is	be	VBZ
40318	2475	7	let	let	VBN
40318	2475	8	stand	stand	VB
40318	2475	9	three	three	CD
40318	2475	10	to	to	TO
40318	2475	11	five	five	CD
40318	2475	12	minutes	minute	NNS
40318	2475	13	,	,	,
40318	2475	14	then	then	RB
40318	2475	15	stirred	stir	VBN
40318	2475	16	with	with	IN
40318	2475	17	the	the	DT
40318	2475	18	hands	hand	NNS
40318	2475	19	for	for	IN
40318	2475	20	a	a	DT
40318	2475	21	few	few	JJ
40318	2475	22	minutes	minute	NNS
40318	2475	23	until	until	IN
40318	2475	24	the	the	DT
40318	2475	25	whey	whey	NN
40318	2475	26	begins	begin	VBZ
40318	2475	27	to	to	TO
40318	2475	28	separate	separate	VB
40318	2475	29	and	and	CC
40318	2475	30	then	then	RB
40318	2475	31	stirred	stir	VBN
40318	2475	32	with	with	IN
40318	2475	33	the	the	DT
40318	2475	34	rake	rake	NN
40318	2475	35	.	.	.
40318	2476	1	Some	some	DT
40318	2476	2	makers	maker	NNS
40318	2476	3	do	do	VBP
40318	2476	4	not	not	RB
40318	2476	5	stir	stir	VB
40318	2476	6	by	by	IN
40318	2476	7	hand	hand	NN
40318	2476	8	but	but	CC
40318	2476	9	use	use	VB
40318	2476	10	the	the	DT
40318	2476	11	rake	rake	NN
40318	2476	12	directly	directly	RB
40318	2476	13	after	after	IN
40318	2476	14	cutting	cut	VBG
40318	2476	15	.	.	.
40318	2477	1	When	when	WRB
40318	2477	2	this	this	DT
40318	2477	3	is	be	VBZ
40318	2477	4	done	do	VBN
40318	2477	5	,	,	,
40318	2477	6	great	great	JJ
40318	2477	7	care	care	NN
40318	2477	8	must	must	MD
40318	2477	9	be	be	VB
40318	2477	10	exercised	exercise	VBN
40318	2477	11	to	to	TO
40318	2477	12	stir	stir	VB
40318	2477	13	the	the	DT
40318	2477	14	curd	curd	NN
40318	2477	15	without	without	IN
40318	2477	16	breaking	break	VBG
40318	2477	17	up	up	RP
40318	2477	18	the	the	DT
40318	2477	19	pieces	piece	NNS
40318	2477	20	,	,	,
40318	2477	21	because	because	IN
40318	2477	22	this	this	DT
40318	2477	23	causes	cause	VBZ
40318	2477	24	a	a	DT
40318	2477	25	loss	loss	NN
40318	2477	26	of	of	IN
40318	2477	27	fat	fat	NN
40318	2477	28	.	.	.
40318	2478	1	After	after	IN
40318	2478	2	cutting	cut	VBG
40318	2478	3	the	the	DT
40318	2478	4	curd	curd	NN
40318	2478	5	is	be	VBZ
40318	2478	6	stirred	stir	VBN
40318	2478	7	for	for	IN
40318	2478	8	twenty	twenty	CD
40318	2478	9	to	to	TO
40318	2478	10	thirty	thirty	CD
40318	2478	11	minutes	minute	NNS
40318	2478	12	before	before	IN
40318	2478	13	the	the	DT
40318	2478	14	steam	steam	NN
40318	2478	15	is	be	VBZ
40318	2478	16	turned	turn	VBN
40318	2478	17	on	on	RP
40318	2478	18	.	.	.
40318	2479	1	The	the	DT
40318	2479	2	curd	curd	NN
40318	2479	3	is	be	VBZ
40318	2479	4	heated	heat	VBN
40318	2479	5	very	very	RB
40318	2479	6	slowly	slowly	RB
40318	2479	7	at	at	IN
40318	2479	8	first	first	RB
40318	2479	9	and	and	CC
40318	2479	10	more	more	RBR
40318	2479	11	rapidly	rapidly	RB
40318	2479	12	during	during	IN
40318	2479	13	the	the	DT
40318	2479	14	last	last	JJ
40318	2479	15	stages	stage	NNS
40318	2479	16	of	of	IN
40318	2479	17	cooking	cooking	NN
40318	2479	18	.	.	.
40318	2480	1	The	the	DT
40318	2480	2	curd	curd	NN
40318	2480	3	is	be	VBZ
40318	2480	4	cooked	cook	VBN
40318	2480	5	to	to	IN
40318	2480	6	a	a	DT
40318	2480	7	temperature	temperature	NN
40318	2480	8	of	of	IN
40318	2480	9	110	110	CD
40318	2480	10	°	°	NNS
40318	2480	11	to	to	IN
40318	2480	12	115	115	CD
40318	2480	13	°	°	NNS
40318	2480	14	F.	F.	NNP
40318	2480	15	The	the	DT
40318	2480	16	lower	low	JJR
40318	2480	17	the	the	DT
40318	2480	18	temperature	temperature	NN
40318	2480	19	that	that	WDT
40318	2480	20	can	can	MD
40318	2480	21	be	be	VB
40318	2480	22	used	use	VBN
40318	2480	23	to	to	TO
40318	2480	24	produce	produce	VB
40318	2480	25	firm	firm	NN
40318	2480	26	curd	curd	NN
40318	2480	27	,	,	,
40318	2480	28	the	the	DT
40318	2480	29	better	well	JJR
40318	2480	30	the	the	DT
40318	2480	31	texture	texture	NN
40318	2480	32	of	of	IN
40318	2480	33	the	the	DT
40318	2480	34	cheese	cheese	NN
40318	2480	35	.	.	.
40318	2481	1	After	after	IN
40318	2481	2	cutting	cut	VBG
40318	2481	3	and	and	CC
40318	2481	4	during	during	IN
40318	2481	5	the	the	DT
40318	2481	6	cooking	cooking	NN
40318	2481	7	,	,	,
40318	2481	8	the	the	DT
40318	2481	9	curd	curd	NN
40318	2481	10	must	must	MD
40318	2481	11	be	be	VB
40318	2481	12	constantly	constantly	RB
40318	2481	13	stirred	stir	VBN
40318	2481	14	so	so	IN
40318	2481	15	that	that	IN
40318	2481	16	lumps	lump	NNS
40318	2481	17	will	will	MD
40318	2481	18	not	not	RB
40318	2481	19	form	form	VB
40318	2481	20	.	.	.
40318	2482	1	When	when	WRB
40318	2482	2	the	the	DT
40318	2482	3	curd	curd	NN
40318	2482	4	forms	form	VBZ
40318	2482	5	lumps	lump	NNS
40318	2482	6	,	,	,
40318	2482	7	the	the	DT
40318	2482	8	moisture	moisture	NN
40318	2482	9	is	be	VBZ
40318	2482	10	not	not	RB
40318	2482	11	evenly	evenly	RB
40318	2482	12	expelled	expel	VBN
40318	2482	13	.	.	.
40318	2483	1	This	this	DT
40318	2483	2	results	result	VBZ
40318	2483	3	in	in	IN
40318	2483	4	uneven	uneven	JJ
40318	2483	5	texture	texture	NN
40318	2483	6	and	and	CC
40318	2483	7	curing	curing	NN
40318	2483	8	.	.	.
40318	2484	1	Sometimes	sometimes	RB
40318	2484	2	some	some	DT
40318	2484	3	salt	salt	NN
40318	2484	4	is	be	VBZ
40318	2484	5	added	add	VBN
40318	2484	6	to	to	IN
40318	2484	7	the	the	DT
40318	2484	8	curd	curd	NN
40318	2484	9	in	in	IN
40318	2484	10	the	the	DT
40318	2484	11	vat	vat	NN
40318	2484	12	to	to	TO
40318	2484	13	restrain	restrain	VB
40318	2484	14	souring	souring	NN
40318	2484	15	.	.	.
40318	2485	1	The	the	DT
40318	2485	2	curd	curd	NN
40318	2485	3	is	be	VBZ
40318	2485	4	stirred	stir	VBN
40318	2485	5	after	after	IN
40318	2485	6	cooking	cook	VBG
40318	2485	7	until	until	IN
40318	2485	8	it	-PRON-	PRP
40318	2485	9	is	be	VBZ
40318	2485	10	sufficiently	sufficiently	RB
40318	2485	11	firm	firm	JJ
40318	2485	12	.	.	.
40318	2486	1	It	-PRON-	PRP
40318	2486	2	remains	remain	VBZ
40318	2486	3	usually	usually	RB
40318	2486	4	in	in	IN
40318	2486	5	the	the	DT
40318	2486	6	whey	whey	NN
40318	2486	7	for	for	IN
40318	2486	8	a	a	DT
40318	2486	9	total	total	JJ
40318	2486	10	period	period	NN
40318	2486	11	of	of	IN
40318	2486	12	one	one	CD
40318	2486	13	and	and	CC
40318	2486	14	one	one	CD
40318	2486	15	-	-	HYPH
40318	2486	16	fourth	fourth	NN
40318	2486	17	to	to	IN
40318	2486	18	one	one	CD
40318	2486	19	and	and	CC
40318	2486	20	one	one	CD
40318	2486	21	-	-	HYPH
40318	2486	22	half	half	NN
40318	2486	23	hours	hour	NNS
40318	2486	24	from	from	IN
40318	2486	25	the	the	DT
40318	2486	26	time	time	NN
40318	2486	27	of	of	IN
40318	2486	28	cutting	cutting	NN
40318	2486	29	.	.	.
40318	2487	1	It	-PRON-	PRP
40318	2487	2	is	be	VBZ
40318	2487	3	then	then	RB
40318	2487	4	dipped	dip	VBN
40318	2487	5	into	into	IN
40318	2487	6	forms	form	NNS
40318	2487	7	10	10	CD
40318	2487	8	inches	inch	NNS
40318	2487	9	long	long	RB
40318	2487	10	by	by	IN
40318	2487	11	5	5	CD
40318	2487	12	inches	inch	NNS
40318	2487	13	wide	wide	JJ
40318	2487	14	by	by	IN
40318	2487	15	8	8	CD
40318	2487	16	inches	inch	NNS
40318	2487	17	deep	deep	JJ
40318	2487	18	.	.	.
40318	2488	1	The	the	DT
40318	2488	2	forms	form	NNS
40318	2488	3	are	be	VBP
40318	2488	4	without	without	IN
40318	2488	5	top	top	JJ
40318	2488	6	or	or	CC
40318	2488	7	bottom	bottom	NN
40318	2488	8	and	and	CC
40318	2488	9	are	be	VBP
40318	2488	10	placed	place	VBN
40318	2488	11	on	on	IN
40318	2488	12	a	a	DT
40318	2488	13	draining	drain	VBG
40318	2488	14	table	table	NN
40318	2488	15	.	.	.
40318	2489	1	This	this	DT
40318	2489	2	table	table	NN
40318	2489	3	is	be	VBZ
40318	2489	4	so	so	RB
40318	2489	5	constructed	construct	VBN
40318	2489	6	that	that	IN
40318	2489	7	the	the	DT
40318	2489	8	whey	whey	NN
40318	2489	9	can	can	MD
40318	2489	10	be	be	VB
40318	2489	11	saved	save	VBN
40318	2489	12	for	for	IN
40318	2489	13	stock	stock	NN
40318	2489	14	feed	feed	NN
40318	2489	15	.	.	.
40318	2490	1	When	when	WRB
40318	2490	2	ready	ready	JJ
40318	2490	3	to	to	TO
40318	2490	4	"	"	``
40318	2490	5	dip	dip	VB
40318	2490	6	,	,	,
40318	2490	7	"	"	''
40318	2490	8	the	the	DT
40318	2490	9	whey	whey	NN
40318	2490	10	is	be	VBZ
40318	2490	11	drawn	draw	VBN
40318	2490	12	down	down	RP
40318	2490	13	to	to	IN
40318	2490	14	the	the	DT
40318	2490	15	surface	surface	NN
40318	2490	16	of	of	IN
40318	2490	17	the	the	DT
40318	2490	18	curd	curd	NN
40318	2490	19	in	in	IN
40318	2490	20	the	the	DT
40318	2490	21	vat	vat	NN
40318	2490	22	,	,	,
40318	2490	23	then	then	RB
40318	2490	24	the	the	DT
40318	2490	25	curd	curd	NN
40318	2490	26	is	be	VBZ
40318	2490	27	dipped	dip	VBN
40318	2490	28	into	into	IN
40318	2490	29	the	the	DT
40318	2490	30	forms	form	NNS
40318	2490	31	or	or	CC
40318	2490	32	hoops	hoop	NNS
40318	2490	33	.	.	.
40318	2491	1	Care	care	NN
40318	2491	2	must	must	MD
40318	2491	3	be	be	VB
40318	2491	4	taken	take	VBN
40318	2491	5	to	to	TO
40318	2491	6	get	get	VB
40318	2491	7	the	the	DT
40318	2491	8	same	same	JJ
40318	2491	9	amount	amount	NN
40318	2491	10	of	of	IN
40318	2491	11	curd	curd	NN
40318	2491	12	into	into	IN
40318	2491	13	each	each	DT
40318	2491	14	form	form	NN
40318	2491	15	to	to	TO
40318	2491	16	produce	produce	VB
40318	2491	17	the	the	DT
40318	2491	18	cheeses	cheese	NNS
40318	2491	19	of	of	IN
40318	2491	20	uniform	uniform	JJ
40318	2491	21	size	size	NN
40318	2491	22	.	.	.
40318	2492	1	Each	each	DT
40318	2492	2	cheese	cheese	NN
40318	2492	3	is	be	VBZ
40318	2492	4	turned	turn	VBN
40318	2492	5	several	several	JJ
40318	2492	6	times	time	NNS
40318	2492	7	to	to	TO
40318	2492	8	insure	insure	VB
40318	2492	9	even	even	RB
40318	2492	10	draining	drain	VBG
40318	2492	11	and	and	CC
40318	2492	12	even	even	RB
40318	2492	13	reduction	reduction	NN
40318	2492	14	of	of	IN
40318	2492	15	the	the	DT
40318	2492	16	temperature	temperature	NN
40318	2492	17	.	.	.
40318	2493	1	While	while	IN
40318	2493	2	draining	drain	VBG
40318	2493	3	,	,	,
40318	2493	4	a	a	DT
40318	2493	5	follower	follower	NN
40318	2493	6	is	be	VBZ
40318	2493	7	placed	place	VBN
40318	2493	8	in	in	IN
40318	2493	9	each	each	DT
40318	2493	10	hoop	hoop	NN
40318	2493	11	and	and	CC
40318	2493	12	a	a	DT
40318	2493	13	weight	weight	NN
40318	2493	14	placed	place	VBN
40318	2493	15	on	on	IN
40318	2493	16	each	each	DT
40318	2493	17	cheese	cheese	NN
40318	2493	18	.	.	.
40318	2494	1	Usually	usually	RB
40318	2494	2	a	a	DT
40318	2494	3	brick	brick	NN
40318	2494	4	is	be	VBZ
40318	2494	5	used	use	VBN
40318	2494	6	for	for	IN
40318	2494	7	this	this	DT
40318	2494	8	weight	weight	NN
40318	2494	9	.	.	.
40318	2495	1	A	a	DT
40318	2495	2	cheese	cheese	NN
40318	2495	3	is	be	VBZ
40318	2495	4	allowed	allow	VBN
40318	2495	5	to	to	TO
40318	2495	6	drain	drain	VB
40318	2495	7	or	or	CC
40318	2495	8	press	press	VB
40318	2495	9	for	for	IN
40318	2495	10	ten	ten	CD
40318	2495	11	to	to	TO
40318	2495	12	fifteen	fifteen	CD
40318	2495	13	hours	hour	NNS
40318	2495	14	.	.	.
40318	2496	1	It	-PRON-	PRP
40318	2496	2	is	be	VBZ
40318	2496	3	then	then	RB
40318	2496	4	placed	place	VBN
40318	2496	5	on	on	IN
40318	2496	6	the	the	DT
40318	2496	7	salting	salt	VBG
40318	2496	8	table	table	NN
40318	2496	9	and	and	CC
40318	2496	10	rubbed	rub	VBN
40318	2496	11	with	with	IN
40318	2496	12	coarse	coarse	JJ
40318	2496	13	salt	salt	NN
40318	2496	14	.	.	.
40318	2497	1	While	while	IN
40318	2497	2	on	on	IN
40318	2497	3	the	the	DT
40318	2497	4	salting	salt	VBG
40318	2497	5	table	table	NN
40318	2497	6	,	,	,
40318	2497	7	a	a	DT
40318	2497	8	cheese	cheese	NN
40318	2497	9	is	be	VBZ
40318	2497	10	placed	place	VBN
40318	2497	11	on	on	IN
40318	2497	12	its	-PRON-	PRP$
40318	2497	13	broad	broad	JJ
40318	2497	14	side	side	NN
40318	2497	15	.	.	.
40318	2498	1	Some	some	DT
40318	2498	2	cheese	cheese	NN
40318	2498	3	-	-	HYPH
40318	2498	4	makers	maker	NNS
40318	2498	5	prefer	prefer	VBP
40318	2498	6	to	to	TO
40318	2498	7	salt	salt	VB
40318	2498	8	their	-PRON-	PRP$
40318	2498	9	cheeses	cheese	NNS
40318	2498	10	by	by	IN
40318	2498	11	soaking	soak	VBG
40318	2498	12	them	-PRON-	PRP
40318	2498	13	in	in	IN
40318	2498	14	a	a	DT
40318	2498	15	salt	salt	NN
40318	2498	16	brine	brine	NN
40318	2498	17	.	.	.
40318	2499	1	This	this	DT
40318	2499	2	brine	brine	NN
40318	2499	3	should	should	MD
40318	2499	4	be	be	VB
40318	2499	5	strong	strong	JJ
40318	2499	6	enough	enough	RB
40318	2499	7	to	to	TO
40318	2499	8	float	float	VB
40318	2499	9	an	an	DT
40318	2499	10	egg	egg	NN
40318	2499	11	.	.	.
40318	2500	1	Salting	salt	VBG
40318	2500	2	requires	require	VBZ
40318	2500	3	three	three	CD
40318	2500	4	days	day	NNS
40318	2500	5	.	.	.
40318	2501	1	The	the	DT
40318	2501	2	cheeses	cheese	NNS
40318	2501	3	are	be	VBP
40318	2501	4	then	then	RB
40318	2501	5	brushed	brush	VBN
40318	2501	6	free	free	JJ
40318	2501	7	from	from	IN
40318	2501	8	excess	excess	JJ
40318	2501	9	salt	salt	NN
40318	2501	10	and	and	CC
40318	2501	11	taken	take	VBN
40318	2501	12	to	to	IN
40318	2501	13	the	the	DT
40318	2501	14	cellar	cellar	NN
40318	2501	15	to	to	TO
40318	2501	16	cure	cure	VB
40318	2501	17	or	or	CC
40318	2501	18	ripen	ripen	VB
40318	2501	19	.	.	.
40318	2502	1	+177	+177	NNP
40318	2502	2	.	.	.
40318	2503	1	Ripening	ripen	VBG
40318	2503	2	Brick	Brick	NNP
40318	2503	3	cheese.+--For	cheese.+--for	NN
40318	2503	4	this	this	DT
40318	2503	5	process	process	NN
40318	2503	6	,	,	,
40318	2503	7	the	the	DT
40318	2503	8	cellars	cellar	NNS
40318	2503	9	are	be	VBP
40318	2503	10	kept	keep	VBN
40318	2503	11	at	at	IN
40318	2503	12	about	about	RB
40318	2503	13	90	90	CD
40318	2503	14	percent	percent	NN
40318	2503	15	relative	relative	JJ
40318	2503	16	humidity	humidity	NN
40318	2503	17	and	and	CC
40318	2503	18	a	a	DT
40318	2503	19	temperature	temperature	NN
40318	2503	20	of	of	IN
40318	2503	21	60	60	CD
40318	2503	22	°	°	NNS
40318	2503	23	to	to	IN
40318	2503	24	65	65	CD
40318	2503	25	°	°	,
40318	2503	26	F.	F.	NNP
40318	2503	27	Some	some	DT
40318	2503	28	prefer	prefer	VBP
40318	2503	29	a	a	DT
40318	2503	30	temperature	temperature	NN
40318	2503	31	for	for	IN
40318	2503	32	curing	cure	VBG
40318	2503	33	as	as	RB
40318	2503	34	high	high	JJ
40318	2503	35	as	as	IN
40318	2503	36	68	68	CD
40318	2503	37	°	°	,
40318	2503	38	F.	F.	NNP
40318	2503	39	During	during	IN
40318	2503	40	the	the	DT
40318	2503	41	curing	curing	NN
40318	2503	42	,	,	,
40318	2503	43	the	the	DT
40318	2503	44	surfaces	surface	NNS
40318	2503	45	of	of	IN
40318	2503	46	the	the	DT
40318	2503	47	cheese	cheese	NN
40318	2503	48	are	be	VBP
40318	2503	49	kept	keep	VBN
40318	2503	50	moist	moist	JJ
40318	2503	51	and	and	CC
40318	2503	52	mold	mold	NN
40318	2503	53	growths	growth	NNS
40318	2503	54	kept	keep	VBD
40318	2503	55	down	down	RP
40318	2503	56	by	by	IN
40318	2503	57	rubbing	rub	VBG
40318	2503	58	or	or	CC
40318	2503	59	brushing	brush	VBG
40318	2503	60	the	the	DT
40318	2503	61	cheese	cheese	NN
40318	2503	62	with	with	IN
40318	2503	63	pure	pure	JJ
40318	2503	64	water	water	NN
40318	2503	65	or	or	CC
40318	2503	66	salt	salt	NN
40318	2503	67	and	and	CC
40318	2503	68	water	water	NN
40318	2503	69	.	.	.
40318	2504	1	In	in	IN
40318	2504	2	the	the	DT
40318	2504	3	curing	curing	NN
40318	2504	4	cellars	cellar	NNS
40318	2504	5	the	the	DT
40318	2504	6	cheeses	cheese	NNS
40318	2504	7	are	be	VBP
40318	2504	8	placed	place	VBN
40318	2504	9	on	on	IN
40318	2504	10	shelves	shelf	NNS
40318	2504	11	;	;	:
40318	2504	12	at	at	IN
40318	2504	13	first	first	RB
40318	2504	14	they	-PRON-	PRP
40318	2504	15	are	be	VBP
40318	2504	16	set	set	VBN
40318	2504	17	close	close	RB
40318	2504	18	together	together	RB
40318	2504	19	and	and	CC
40318	2504	20	as	as	IN
40318	2504	21	they	-PRON-	PRP
40318	2504	22	cure	cure	VBP
40318	2504	23	,	,	,
40318	2504	24	they	-PRON-	PRP
40318	2504	25	are	be	VBP
40318	2504	26	separated	separate	VBN
40318	2504	27	.	.	.
40318	2505	1	During	during	IN
40318	2505	2	curing	curing	NN
40318	2505	3	,	,	,
40318	2505	4	the	the	DT
40318	2505	5	color	color	NN
40318	2505	6	changes	change	VBZ
40318	2505	7	from	from	IN
40318	2505	8	a	a	DT
40318	2505	9	whitish	whitish	NN
40318	2505	10	to	to	IN
40318	2505	11	a	a	DT
40318	2505	12	reddish	reddish	JJ
40318	2505	13	brown	brown	NN
40318	2505	14	.	.	.
40318	2506	1	The	the	DT
40318	2506	2	cheese	cheese	NN
40318	2506	3	cures	cure	VBZ
40318	2506	4	from	from	IN
40318	2506	5	the	the	DT
40318	2506	6	outside	outside	NN
40318	2506	7	toward	toward	IN
40318	2506	8	the	the	DT
40318	2506	9	center	center	NN
40318	2506	10	.	.	.
40318	2507	1	When	when	WRB
40318	2507	2	first	first	RB
40318	2507	3	made	make	VBN
40318	2507	4	,	,	,
40318	2507	5	the	the	DT
40318	2507	6	product	product	NN
40318	2507	7	is	be	VBZ
40318	2507	8	harsh	harsh	JJ
40318	2507	9	and	and	CC
40318	2507	10	hard	hard	JJ
40318	2507	11	in	in	IN
40318	2507	12	texture	texture	NN
40318	2507	13	but	but	CC
40318	2507	14	during	during	IN
40318	2507	15	the	the	DT
40318	2507	16	ripening	ripening	JJ
40318	2507	17	process	process	NN
40318	2507	18	it	-PRON-	PRP
40318	2507	19	becomes	become	VBZ
40318	2507	20	mellow	mellow	JJ
40318	2507	21	and	and	CC
40318	2507	22	smooth	smooth	JJ
40318	2507	23	.	.	.
40318	2508	1	The	the	DT
40318	2508	2	cheeses	cheese	NNS
40318	2508	3	remain	remain	VBP
40318	2508	4	on	on	IN
40318	2508	5	the	the	DT
40318	2508	6	curing	cure	VBG
40318	2508	7	shelves	shelf	NNS
40318	2508	8	for	for	IN
40318	2508	9	four	four	CD
40318	2508	10	to	to	TO
40318	2508	11	six	six	CD
40318	2508	12	weeks	week	NNS
40318	2508	13	,	,	,
40318	2508	14	after	after	IN
40318	2508	15	which	which	WDT
40318	2508	16	they	-PRON-	PRP
40318	2508	17	are	be	VBP
40318	2508	18	wrapped	wrap	VBN
40318	2508	19	in	in	IN
40318	2508	20	heavy	heavy	JJ
40318	2508	21	waxed	waxed	JJ
40318	2508	22	paper	paper	NN
40318	2508	23	and	and	CC
40318	2508	24	boxed	boxed	NNS
40318	2508	25	.	.	.
40318	2509	1	A	a	DT
40318	2509	2	cheese	cheese	NN
40318	2509	3	ready	ready	JJ
40318	2509	4	for	for	IN
40318	2509	5	market	market	NN
40318	2509	6	usually	usually	RB
40318	2509	7	weighs	weigh	VBZ
40318	2509	8	about	about	RB
40318	2509	9	five	five	CD
40318	2509	10	pounds	pound	NNS
40318	2509	11	.	.	.
40318	2510	1	A	a	DT
40318	2510	2	Brick	Brick	NNP
40318	2510	3	cheese	cheese	NN
40318	2510	4	box	box	NN
40318	2510	5	is	be	VBZ
40318	2510	6	5	5	CD
40318	2510	7	inches	inch	NNS
40318	2510	8	deep	deep	JJ
40318	2510	9	by	by	IN
40318	2510	10	20	20	CD
40318	2510	11	inches	inch	NNS
40318	2510	12	wide	wide	JJ
40318	2510	13	by	by	IN
40318	2510	14	3	3	CD
40318	2510	15	feet	foot	NNS
40318	2510	16	long	long	JJ
40318	2510	17	,	,	,
40318	2510	18	and	and	CC
40318	2510	19	holds	hold	VBZ
40318	2510	20	110	110	CD
40318	2510	21	to	to	TO
40318	2510	22	115	115	CD
40318	2510	23	pounds	pound	NNS
40318	2510	24	of	of	IN
40318	2510	25	cheese	cheese	NN
40318	2510	26	.	.	.
40318	2511	1	+178	+178	NNP
40318	2511	2	.	.	.
40318	2512	1	Qualities	quality	NNS
40318	2512	2	of	of	IN
40318	2512	3	Brick	Brick	NNP
40318	2512	4	cheese.+--The	cheese.+--the	CD
40318	2512	5	cheeses	cheese	NNS
40318	2512	6	should	should	MD
40318	2512	7	be	be	VB
40318	2512	8	neat	neat	JJ
40318	2512	9	and	and	CC
40318	2512	10	attractive	attractive	JJ
40318	2512	11	and	and	CC
40318	2512	12	the	the	DT
40318	2512	13	rind	rind	NN
40318	2512	14	not	not	RB
40318	2512	15	cracked	crack	VBD
40318	2512	16	or	or	CC
40318	2512	17	broken	break	VBN
40318	2512	18	.	.	.
40318	2513	1	The	the	DT
40318	2513	2	sides	side	NNS
40318	2513	3	should	should	MD
40318	2513	4	be	be	VB
40318	2513	5	square	square	JJ
40318	2513	6	and	and	CC
40318	2513	7	not	not	RB
40318	2513	8	bulged	bulge	VBN
40318	2513	9	.	.	.
40318	2514	1	The	the	DT
40318	2514	2	cheese	cheese	NN
40318	2514	3	should	should	MD
40318	2514	4	have	have	VB
40318	2514	5	a	a	DT
40318	2514	6	clean	clean	JJ
40318	2514	7	,	,	,
40318	2514	8	characteristic	characteristic	JJ
40318	2514	9	Brick	Brick	NNP
40318	2514	10	cheese	cheese	NN
40318	2514	11	flavor	flavor	NN
40318	2514	12	.	.	.
40318	2515	1	The	the	DT
40318	2515	2	body	body	NN
40318	2515	3	and	and	CC
40318	2515	4	texture	texture	NN
40318	2515	5	should	should	MD
40318	2515	6	be	be	VB
40318	2515	7	mellow	mellow	JJ
40318	2515	8	and	and	CC
40318	2515	9	smooth	smooth	JJ
40318	2515	10	and	and	CC
40318	2515	11	when	when	WRB
40318	2515	12	rubbed	rub	VBN
40318	2515	13	between	between	IN
40318	2515	14	the	the	DT
40318	2515	15	thumb	thumb	NN
40318	2515	16	and	and	CC
40318	2515	17	forefinger	forefinger	NN
40318	2515	18	,	,	,
40318	2515	19	should	should	MD
40318	2515	20	break	break	VB
40318	2515	21	down	down	RP
40318	2515	22	like	like	IN
40318	2515	23	cold	cold	JJ
40318	2515	24	butter	butter	NN
40318	2515	25	.	.	.
40318	2516	1	The	the	DT
40318	2516	2	color	color	NN
40318	2516	3	should	should	MD
40318	2516	4	be	be	VB
40318	2516	5	uniform	uniform	JJ
40318	2516	6	.	.	.
40318	2517	1	The	the	DT
40318	2517	2	cheese	cheese	NN
40318	2517	3	should	should	MD
40318	2517	4	contain	contain	VB
40318	2517	5	the	the	DT
40318	2517	6	proper	proper	JJ
40318	2517	7	amount	amount	NN
40318	2517	8	of	of	IN
40318	2517	9	salt	salt	NN
40318	2517	10	and	and	CC
40318	2517	11	moisture	moisture	NN
40318	2517	12	.	.	.
40318	2518	1	One	one	CD
40318	2518	2	of	of	IN
40318	2518	3	the	the	DT
40318	2518	4	worst	bad	JJS
40318	2518	5	faults	fault	NNS
40318	2518	6	with	with	IN
40318	2518	7	Brick	Brick	NNP
40318	2518	8	cheese	cheese	NN
40318	2518	9	is	be	VBZ
40318	2518	10	bad	bad	JJ
40318	2518	11	flavor	flavor	NN
40318	2518	12	.	.	.
40318	2519	1	This	this	DT
40318	2519	2	is	be	VBZ
40318	2519	3	many	many	JJ
40318	2519	4	times	time	NNS
40318	2519	5	due	due	IN
40318	2519	6	to	to	IN
40318	2519	7	the	the	DT
40318	2519	8	cheese	cheese	NN
40318	2519	9	-	-	HYPH
40318	2519	10	maker	maker	NN
40318	2519	11	not	not	RB
40318	2519	12	using	use	VBG
40318	2519	13	clean	clean	JJ
40318	2519	14	flavored	flavor	VBN
40318	2519	15	starter	starter	NN
40318	2519	16	.	.	.
40318	2520	1	It	-PRON-	PRP
40318	2520	2	may	may	MD
40318	2520	3	also	also	RB
40318	2520	4	be	be	VB
40318	2520	5	due	due	JJ
40318	2520	6	to	to	IN
40318	2520	7	bad	bad	JJ
40318	2520	8	flavored	flavor	VBN
40318	2520	9	milk	milk	NN
40318	2520	10	.	.	.
40318	2521	1	A	a	DT
40318	2521	2	Brick	Brick	NNP
40318	2521	3	cheese	cheese	NN
40318	2521	4	-	-	HYPH
40318	2521	5	maker	maker	NN
40318	2521	6	has	have	VBZ
40318	2521	7	no	no	DT
40318	2521	8	means	means	NN
40318	2521	9	of	of	IN
40318	2521	10	controlling	control	VBG
40318	2521	11	gassy	gassy	JJ
40318	2521	12	fermentations	fermentation	NNS
40318	2521	13	.	.	.
40318	2522	1	These	these	DT
40318	2522	2	show	show	VBP
40318	2522	3	themselves	-PRON-	PRP
40318	2522	4	in	in	IN
40318	2522	5	the	the	DT
40318	2522	6	bad	bad	JJ
40318	2522	7	flavor	flavor	NN
40318	2522	8	of	of	IN
40318	2522	9	the	the	DT
40318	2522	10	cheese	cheese	NN
40318	2522	11	and	and	CC
40318	2522	12	in	in	IN
40318	2522	13	the	the	DT
40318	2522	14	porous	porous	JJ
40318	2522	15	body	body	NN
40318	2522	16	.	.	.
40318	2523	1	They	-PRON-	PRP
40318	2523	2	also	also	RB
40318	2523	3	cause	cause	VBP
40318	2523	4	the	the	DT
40318	2523	5	cheese	cheese	NN
40318	2523	6	to	to	IN
40318	2523	7	bulge	bulge	NNP
40318	2523	8	.	.	.
40318	2524	1	If	if	IN
40318	2524	2	detected	detect	VBN
40318	2524	3	,	,	,
40318	2524	4	gassy	gassy	JJ
40318	2524	5	milk	milk	NN
40318	2524	6	should	should	MD
40318	2524	7	be	be	VB
40318	2524	8	rejected	reject	VBN
40318	2524	9	.	.	.
40318	2525	1	If	if	IN
40318	2525	2	too	too	RB
40318	2525	3	much	much	JJ
40318	2525	4	acid	acid	NN
40318	2525	5	is	be	VBZ
40318	2525	6	developed	develop	VBN
40318	2525	7	,	,	,
40318	2525	8	a	a	DT
40318	2525	9	sour	sour	JJ
40318	2525	10	cheese	cheese	NN
40318	2525	11	is	be	VBZ
40318	2525	12	the	the	DT
40318	2525	13	result	result	NN
40318	2525	14	.	.	.
40318	2526	1	This	this	DT
40318	2526	2	will	will	MD
40318	2526	3	not	not	RB
40318	2526	4	cure	cure	VB
40318	2526	5	normally	normally	RB
40318	2526	6	and	and	CC
40318	2526	7	usually	usually	RB
40318	2526	8	has	have	VBZ
40318	2526	9	a	a	DT
40318	2526	10	sour	sour	JJ
40318	2526	11	flavor	flavor	NN
40318	2526	12	.	.	.
40318	2527	1	The	the	DT
40318	2527	2	body	body	NN
40318	2527	3	will	will	MD
40318	2527	4	be	be	VB
40318	2527	5	brittle	brittle	JJ
40318	2527	6	and	and	CC
40318	2527	7	mealy	mealy	JJ
40318	2527	8	.	.	.
40318	2528	1	If	if	IN
40318	2528	2	too	too	RB
40318	2528	3	much	much	JJ
40318	2528	4	salt	salt	NN
40318	2528	5	is	be	VBZ
40318	2528	6	used	use	VBN
40318	2528	7	,	,	,
40318	2528	8	the	the	DT
40318	2528	9	cheese	cheese	NN
40318	2528	10	may	may	MD
40318	2528	11	have	have	VB
40318	2528	12	a	a	DT
40318	2528	13	salty	salty	JJ
40318	2528	14	taste	taste	NN
40318	2528	15	and	and	CC
40318	2528	16	it	-PRON-	PRP
40318	2528	17	will	will	MD
40318	2528	18	cure	cure	VB
40318	2528	19	very	very	RB
40318	2528	20	slowly	slowly	RB
40318	2528	21	.	.	.
40318	2529	1	If	if	IN
40318	2529	2	not	not	RB
40318	2529	3	enough	enough	JJ
40318	2529	4	salt	salt	NN
40318	2529	5	is	be	VBZ
40318	2529	6	used	use	VBN
40318	2529	7	,	,	,
40318	2529	8	the	the	DT
40318	2529	9	cheese	cheese	NN
40318	2529	10	may	may	MD
40318	2529	11	cure	cure	VB
40318	2529	12	too	too	RB
40318	2529	13	rapidly	rapidly	RB
40318	2529	14	and	and	CC
40318	2529	15	undesirable	undesirable	JJ
40318	2529	16	flavors	flavor	NNS
40318	2529	17	and	and	CC
40318	2529	18	fermentations	fermentation	NNS
40318	2529	19	develop	develop	VBP
40318	2529	20	.	.	.
40318	2530	1	The	the	DT
40318	2530	2	cheese	cheese	NN
40318	2530	3	must	must	MD
40318	2530	4	have	have	VB
40318	2530	5	the	the	DT
40318	2530	6	proper	proper	JJ
40318	2530	7	moisture	moisture	NN
40318	2530	8	-	-	HYPH
40318	2530	9	content	content	NN
40318	2530	10	;	;	:
40318	2530	11	if	if	IN
40318	2530	12	too	too	RB
40318	2530	13	much	much	JJ
40318	2530	14	moisture	moisture	NN
40318	2530	15	is	be	VBZ
40318	2530	16	present	present	JJ
40318	2530	17	,	,	,
40318	2530	18	the	the	DT
40318	2530	19	cheese	cheese	NN
40318	2530	20	cures	cure	VBZ
40318	2530	21	too	too	RB
40318	2530	22	fast	fast	RB
40318	2530	23	and	and	CC
40318	2530	24	is	be	VBZ
40318	2530	25	soft	soft	JJ
40318	2530	26	and	and	CC
40318	2530	27	pasty	pasty	NN
40318	2530	28	in	in	IN
40318	2530	29	body	body	NN
40318	2530	30	;	;	:
40318	2530	31	if	if	IN
40318	2530	32	not	not	RB
40318	2530	33	enough	enough	JJ
40318	2530	34	moisture	moisture	NN
40318	2530	35	,	,	,
40318	2530	36	then	then	RB
40318	2530	37	the	the	DT
40318	2530	38	reverse	reverse	NN
40318	2530	39	is	be	VBZ
40318	2530	40	true	true	JJ
40318	2530	41	.	.	.
40318	2531	1	Tabulation	tabulation	NN
40318	2531	2	of	of	IN
40318	2531	3	cheeses	cheese	NNS
40318	2531	4	of	of	IN
40318	2531	5	special	special	JJ
40318	2531	6	quality	quality	NN
40318	2531	7	,	,	,
40318	2531	8	as	as	IN
40318	2531	9	submitted	submit	VBN
40318	2531	10	in	in	IN
40318	2531	11	scoring	score	VBG
40318	2531	12	contests	contest	NNS
40318	2531	13	,	,	,
40318	2531	14	show	show	VB
40318	2531	15	an	an	DT
40318	2531	16	average	average	JJ
40318	2531	17	water	water	NN
40318	2531	18	-	-	HYPH
40318	2531	19	content	content	NN
40318	2531	20	of	of	IN
40318	2531	21	37	37	CD
40318	2531	22	to	to	TO
40318	2531	23	38	38	CD
40318	2531	24	per	per	NN
40318	2531	25	cent	cent	NN
40318	2531	26	,	,	,
40318	2531	27	with	with	IN
40318	2531	28	occasional	occasional	JJ
40318	2531	29	cheeses	cheese	NNS
40318	2531	30	verging	verge	VBG
40318	2531	31	toward	toward	IN
40318	2531	32	Limburger	Limburger	NNP
40318	2531	33	in	in	IN
40318	2531	34	texture	texture	NN
40318	2531	35	and	and	CC
40318	2531	36	flavor	flavor	NN
40318	2531	37	with	with	IN
40318	2531	38	40	40	CD
40318	2531	39	to	to	TO
40318	2531	40	42	42	CD
40318	2531	41	per	per	NN
40318	2531	42	cent	cent	NN
40318	2531	43	water	water	NN
40318	2531	44	,	,	,
40318	2531	45	and	and	CC
40318	2531	46	others	other	NNS
40318	2531	47	indistinguishable	indistinguishable	JJ
40318	2531	48	from	from	IN
40318	2531	49	Cheddar	Cheddar	NNP
40318	2531	50	,	,	,
40318	2531	51	with	with	IN
40318	2531	52	water	water	NN
40318	2531	53	-	-	HYPH
40318	2531	54	content	content	NN
40318	2531	55	as	as	RB
40318	2531	56	low	low	JJ
40318	2531	57	as	as	IN
40318	2531	58	34	34	CD
40318	2531	59	per	per	NN
40318	2531	60	cent	cent	NN
40318	2531	61	.	.	.
40318	2532	1	The	the	DT
40318	2532	2	Wisconsin	Wisconsin	NNP
40318	2532	3	Cheese	Cheese	NNP
40318	2532	4	-	-	HYPH
40318	2532	5	makers	maker	NNS
40318	2532	6	Association	Association	NNP
40318	2532	7	uses	use	VBZ
40318	2532	8	the	the	DT
40318	2532	9	following	follow	VBG
40318	2532	10	score	score	NN
40318	2532	11	-	-	HYPH
40318	2532	12	card	card	NN
40318	2532	13	for	for	IN
40318	2532	14	the	the	DT
40318	2532	15	judging	judging	NN
40318	2532	16	of	of	IN
40318	2532	17	Brick	Brick	NNP
40318	2532	18	cheese	cheese	NN
40318	2532	19	on	on	IN
40318	2532	20	a	a	DT
40318	2532	21	scale	scale	NN
40318	2532	22	of	of	IN
40318	2532	23	100	100	CD
40318	2532	24	:	:	:
40318	2532	25	Flavor	flavor	NN
40318	2532	26	40	40	CD
40318	2532	27	Texture	texture	NN
40318	2532	28	40	40	CD
40318	2532	29	Color	color	NN
40318	2532	30	10	10	CD
40318	2532	31	Salt	Salt	NNP
40318	2532	32	5	5	CD
40318	2532	33	Style	Style	NNP
40318	2532	34	5	5	CD
40318	2532	35	---	---	:
40318	2532	36	100	100	CD
40318	2532	37	+179	+179	NNP
40318	2532	38	.	.	.
40318	2533	1	Composition	composition	NN
40318	2533	2	and	and	CC
40318	2533	3	yield.+--The	yield.+--the	CD
40318	2533	4	composition	composition	NN
40318	2533	5	of	of	IN
40318	2533	6	Brick	Brick	NNP
40318	2533	7	cheese	cheese	NN
40318	2533	8	varies	vary	VBZ
40318	2533	9	within	within	IN
40318	2533	10	wide	wide	JJ
40318	2533	11	limits	limit	NNS
40318	2533	12	.	.	.
40318	2534	1	The	the	DT
40318	2534	2	average	average	JJ
40318	2534	3	cheese	cheese	NN
40318	2534	4	probably	probably	RB
40318	2534	5	contains	contain	VBZ
40318	2534	6	from	from	IN
40318	2534	7	37	37	CD
40318	2534	8	to	to	TO
40318	2534	9	39	39	CD
40318	2534	10	per	per	NN
40318	2534	11	cent	cent	NN
40318	2534	12	of	of	IN
40318	2534	13	water	water	NN
40318	2534	14	,	,	,
40318	2534	15	although	although	IN
40318	2534	16	many	many	JJ
40318	2534	17	cheeses	cheese	NNS
40318	2534	18	are	be	VBP
40318	2534	19	above	above	RB
40318	2534	20	and	and	CC
40318	2534	21	below	below	IN
40318	2534	22	this	this	DT
40318	2534	23	average	average	NN
40318	2534	24	;	;	:
40318	2534	25	Doane	Doane	NNP
40318	2534	26	and	and	CC
40318	2534	27	Lawson[82	Lawson[82	NNP
40318	2534	28	]	]	-RRB-
40318	2534	29	give	give	VBP
40318	2534	30	the	the	DT
40318	2534	31	fat	fat	NN
40318	2534	32	as	as	IN
40318	2534	33	28.86	28.86	CD
40318	2534	34	per	per	NN
40318	2534	35	cent	cent	NN
40318	2534	36	,	,	,
40318	2534	37	proteins	protein	VBZ
40318	2534	38	23.8	23.8	CD
40318	2534	39	per	per	IN
40318	2534	40	cent	cent	NN
40318	2534	41	and	and	CC
40318	2534	42	total	total	JJ
40318	2534	43	ash	ash	NN
40318	2534	44	4.20	4.20	CD
40318	2534	45	per	per	IN
40318	2534	46	cent	cent	NN
40318	2534	47	.	.	.
40318	2535	1	The	the	DT
40318	2535	2	composition	composition	NN
40318	2535	3	and	and	CC
40318	2535	4	yield	yield	NN
40318	2535	5	are	be	VBP
40318	2535	6	both	both	DT
40318	2535	7	affected	affect	VBN
40318	2535	8	by	by	IN
40318	2535	9	:	:	:
40318	2535	10	(	(	-LRB-
40318	2535	11	1	1	LS
40318	2535	12	)	)	-RRB-
40318	2535	13	the	the	DT
40318	2535	14	moisture	moisture	NN
40318	2535	15	-	-	HYPH
40318	2535	16	content	content	NN
40318	2535	17	of	of	IN
40318	2535	18	the	the	DT
40318	2535	19	cheese	cheese	NN
40318	2535	20	;	;	:
40318	2535	21	(	(	-LRB-
40318	2535	22	2	2	LS
40318	2535	23	)	)	-RRB-
40318	2535	24	composition	composition	NN
40318	2535	25	of	of	IN
40318	2535	26	the	the	DT
40318	2535	27	milk	milk	NN
40318	2535	28	from	from	IN
40318	2535	29	which	which	WDT
40318	2535	30	made	make	VBN
40318	2535	31	;	;	:
40318	2535	32	and	and	CC
40318	2535	33	(	(	-LRB-
40318	2535	34	3	3	LS
40318	2535	35	)	)	-RRB-
40318	2535	36	losses	loss	NNS
40318	2535	37	during	during	IN
40318	2535	38	the	the	DT
40318	2535	39	manufacturing	manufacturing	NN
40318	2535	40	process	process	NN
40318	2535	41	.	.	.
40318	2536	1	The	the	DT
40318	2536	2	average	average	JJ
40318	2536	3	yield	yield	NN
40318	2536	4	of	of	IN
40318	2536	5	Brick	Brick	NNP
40318	2536	6	cheese	cheese	NN
40318	2536	7	is	be	VBZ
40318	2536	8	11	11	CD
40318	2536	9	to	to	TO
40318	2536	10	13	13	CD
40318	2536	11	pounds	pound	NNS
40318	2536	12	to	to	IN
40318	2536	13	100	100	CD
40318	2536	14	pounds	pound	NNS
40318	2536	15	of	of	IN
40318	2536	16	milk	milk	NN
40318	2536	17	.	.	.
40318	2537	1	+180	+180	JJ
40318	2537	2	.	.	.
40318	2538	1	Port	port	NN
40318	2538	2	du	du	NNP
40318	2538	3	Salut	Salut	NNP
40318	2538	4	cheese.+--The	cheese.+--the	CD
40318	2538	5	Trappist	trappist	JJ
40318	2538	6	monks	monk	NNS
40318	2538	7	originated	originate	VBD
40318	2538	8	this	this	DT
40318	2538	9	type	type	NN
40318	2538	10	of	of	IN
40318	2538	11	cheese	cheese	NN
40318	2538	12	in	in	IN
40318	2538	13	their	-PRON-	PRP$
40318	2538	14	monasteries	monastery	NNS
40318	2538	15	in	in	IN
40318	2538	16	France	France	NNP
40318	2538	17	.	.	.
40318	2539	1	Under	under	IN
40318	2539	2	the	the	DT
40318	2539	3	name	name	NN
40318	2539	4	of	of	IN
40318	2539	5	their	-PRON-	PRP$
40318	2539	6	community	community	NN
40318	2539	7	Oka	Oka	NNP
40318	2539	8	,	,	,
40318	2539	9	it	-PRON-	PRP
40318	2539	10	has	have	VBZ
40318	2539	11	been	be	VBN
40318	2539	12	made	make	VBN
40318	2539	13	and	and	CC
40318	2539	14	sold	sell	VBN
40318	2539	15	widely	widely	RB
40318	2539	16	by	by	IN
40318	2539	17	the	the	DT
40318	2539	18	Trappist	Trappist	NNP
40318	2539	19	Fathers	Fathers	NNP
40318	2539	20	of	of	IN
40318	2539	21	Quebec	Quebec	NNP
40318	2539	22	.	.	.
40318	2540	1	In	in	IN
40318	2540	2	recent	recent	JJ
40318	2540	3	years	year	NNS
40318	2540	4	,	,	,
40318	2540	5	factories	factory	NNS
40318	2540	6	independent	independent	JJ
40318	2540	7	of	of	IN
40318	2540	8	the	the	DT
40318	2540	9	order	order	NN
40318	2540	10	have	have	VBP
40318	2540	11	made	make	VBN
40318	2540	12	such	such	JJ
40318	2540	13	cheese	cheese	NN
40318	2540	14	both	both	CC
40318	2540	15	in	in	IN
40318	2540	16	America	America	NNP
40318	2540	17	and	and	CC
40318	2540	18	in	in	IN
40318	2540	19	Europe	Europe	NNP
40318	2540	20	.	.	.
40318	2541	1	The	the	DT
40318	2541	2	following	follow	VBG
40318	2541	3	outline	outline	NN
40318	2541	4	of	of	IN
40318	2541	5	the	the	DT
40318	2541	6	making	making	NN
40318	2541	7	process	process	NN
40318	2541	8	indicates	indicate	VBZ
40318	2541	9	the	the	DT
40318	2541	10	close	close	JJ
40318	2541	11	relationship	relationship	NN
40318	2541	12	between	between	IN
40318	2541	13	Port	Port	NNP
40318	2541	14	du	du	NNP
40318	2541	15	Salut	Salut	NNP
40318	2541	16	and	and	CC
40318	2541	17	Brick	Brick	NNP
40318	2541	18	cheeses	cheese	NNS
40318	2541	19	.	.	.
40318	2542	1	Whole	whole	JJ
40318	2542	2	milk	milk	NN
40318	2542	3	or	or	CC
40318	2542	4	milk	milk	NN
40318	2542	5	not	not	RB
40318	2542	6	over	over	IN
40318	2542	7	one	one	CD
40318	2542	8	-	-	HYPH
40318	2542	9	fifth	fifth	NN
40318	2542	10	skimmed	skimmed	NN
40318	2542	11	is	be	VBZ
40318	2542	12	ripened	ripen	VBN
40318	2542	13	to	to	IN
40318	2542	14	medium	medium	JJ
40318	2542	15	acidity	acidity	NN
40318	2542	16	,	,	,
40318	2542	17	then	then	RB
40318	2542	18	heated	heat	VBD
40318	2542	19	to	to	IN
40318	2542	20	90	90	CD
40318	2542	21	°	°	NNS
40318	2542	22	to	to	IN
40318	2542	23	95	95	CD
40318	2542	24	°	°	,
40318	2542	25	F.	F.	NNP
40318	2542	26	according	accord	VBG
40318	2542	27	to	to	IN
40318	2542	28	season	season	NN
40318	2542	29	and	and	CC
40318	2542	30	acidity	acidity	NN
40318	2542	31	.	.	.
40318	2543	1	Rennet	Rennet	NNP
40318	2543	2	enough	enough	RB
40318	2543	3	is	be	VBZ
40318	2543	4	added	add	VBN
40318	2543	5	(	(	-LRB-
40318	2543	6	see	see	VB
40318	2543	7	Chapter	chapter	NN
40318	2543	8	V	V	NNP
40318	2543	9	)	)	-RRB-
40318	2543	10	to	to	TO
40318	2543	11	curdle	curdle	VB
40318	2543	12	in	in	IN
40318	2543	13	thirty	thirty	CD
40318	2543	14	to	to	IN
40318	2543	15	forty	forty	CD
40318	2543	16	minutes	minute	NNS
40318	2543	17	,	,	,
40318	2543	18	although	although	IN
40318	2543	19	some	some	DT
40318	2543	20	makers	maker	NNS
40318	2543	21	shorten	shorten	VBP
40318	2543	22	the	the	DT
40318	2543	23	time	time	NN
40318	2543	24	to	to	TO
40318	2543	25	twenty	twenty	CD
40318	2543	26	minutes	minute	NNS
40318	2543	27	.	.	.
40318	2544	1	When	when	WRB
40318	2544	2	formed	form	VBN
40318	2544	3	,	,	,
40318	2544	4	the	the	DT
40318	2544	5	curd	curd	NN
40318	2544	6	is	be	VBZ
40318	2544	7	cut	cut	VBN
40318	2544	8	into	into	IN
40318	2544	9	small	small	JJ
40318	2544	10	cubes	cube	NNS
40318	2544	11	and	and	CC
40318	2544	12	excess	excess	NN
40318	2544	13	of	of	IN
40318	2544	14	whey	whey	NN
40318	2544	15	is	be	VBZ
40318	2544	16	dipped	dip	VBN
40318	2544	17	away	away	RB
40318	2544	18	.	.	.
40318	2545	1	The	the	DT
40318	2545	2	constantly	constantly	RB
40318	2545	3	stirred	stir	VBN
40318	2545	4	mass	mass	NN
40318	2545	5	is	be	VBZ
40318	2545	6	then	then	RB
40318	2545	7	heated	heat	VBN
40318	2545	8	or	or	CC
40318	2545	9	cooked	cook	VBN
40318	2545	10	to	to	IN
40318	2545	11	100	100	CD
40318	2545	12	°	°	NNS
40318	2545	13	to	to	IN
40318	2545	14	105	105	CD
40318	2545	15	°	°	,
40318	2545	16	F.	F.	NNP
40318	2545	17	within	within	IN
40318	2545	18	a	a	DT
40318	2545	19	period	period	NN
40318	2545	20	of	of	IN
40318	2545	21	ten	ten	CD
40318	2545	22	to	to	TO
40318	2545	23	twelve	twelve	CD
40318	2545	24	minutes	minute	NNS
40318	2545	25	or	or	CC
40318	2545	26	according	accord	VBG
40318	2545	27	to	to	IN
40318	2545	28	some	some	DT
40318	2545	29	makers	maker	NNS
40318	2545	30	twenty	twenty	CD
40318	2545	31	to	to	IN
40318	2545	32	thirty	thirty	CD
40318	2545	33	minutes	minute	NNS
40318	2545	34	.	.	.
40318	2546	1	It	-PRON-	PRP
40318	2546	2	is	be	VBZ
40318	2546	3	allowed	allow	VBN
40318	2546	4	to	to	TO
40318	2546	5	stand	stand	VB
40318	2546	6	a	a	DT
40318	2546	7	few	few	JJ
40318	2546	8	minutes	minute	NNS
40318	2546	9	to	to	TO
40318	2546	10	settle	settle	VB
40318	2546	11	.	.	.
40318	2547	1	Most	Most	JJS
40318	2547	2	of	of	IN
40318	2547	3	the	the	DT
40318	2547	4	whey	whey	NN
40318	2547	5	is	be	VBZ
40318	2547	6	then	then	RB
40318	2547	7	drawn	draw	VBN
40318	2547	8	and	and	CC
40318	2547	9	the	the	DT
40318	2547	10	mass	mass	NN
40318	2547	11	is	be	VBZ
40318	2547	12	stirred	stir	VBN
40318	2547	13	vigorously	vigorously	RB
40318	2547	14	to	to	TO
40318	2547	15	prevent	prevent	VB
40318	2547	16	fusion	fusion	NN
40318	2547	17	of	of	IN
40318	2547	18	the	the	DT
40318	2547	19	curd	curd	NN
40318	2547	20	granules	granule	NNS
40318	2547	21	.	.	.
40318	2548	1	The	the	DT
40318	2548	2	curd	curd	NN
40318	2548	3	is	be	VBZ
40318	2548	4	ready	ready	JJ
40318	2548	5	for	for	IN
40318	2548	6	the	the	DT
40318	2548	7	hoop	hoop	NN
40318	2548	8	when	when	WRB
40318	2548	9	the	the	DT
40318	2548	10	particles	particle	NNS
40318	2548	11	are	be	VBP
40318	2548	12	about	about	IN
40318	2548	13	the	the	DT
40318	2548	14	size	size	NN
40318	2548	15	of	of	IN
40318	2548	16	grains	grain	NNS
40318	2548	17	of	of	IN
40318	2548	18	wheat	wheat	NN
40318	2548	19	and	and	CC
40318	2548	20	do	do	VBP
40318	2548	21	not	not	RB
40318	2548	22	stick	stick	VB
40318	2548	23	together	together	RB
40318	2548	24	when	when	WRB
40318	2548	25	squeezed	squeeze	VBN
40318	2548	26	with	with	IN
40318	2548	27	the	the	DT
40318	2548	28	hand	hand	NN
40318	2548	29	.	.	.
40318	2549	1	The	the	DT
40318	2549	2	individual	individual	JJ
40318	2549	3	grains	grain	NNS
40318	2549	4	of	of	IN
40318	2549	5	curd	curd	NN
40318	2549	6	should	should	MD
40318	2549	7	crumble	crumble	VB
40318	2549	8	easily	easily	RB
40318	2549	9	between	between	IN
40318	2549	10	the	the	DT
40318	2549	11	fingers	finger	NNS
40318	2549	12	.	.	.
40318	2550	1	The	the	DT
40318	2550	2	hot	hot	JJ
40318	2550	3	curd	curd	NN
40318	2550	4	is	be	VBZ
40318	2550	5	transferred	transfer	VBN
40318	2550	6	directly	directly	RB
40318	2550	7	to	to	IN
40318	2550	8	the	the	DT
40318	2550	9	hoops	hoop	NNS
40318	2550	10	without	without	IN
40318	2550	11	cooling	cool	VBG
40318	2550	12	.	.	.
40318	2551	1	For	for	IN
40318	2551	2	this	this	DT
40318	2551	3	purpose	purpose	NN
40318	2551	4	,	,	,
40318	2551	5	a	a	DT
40318	2551	6	hoop	hoop	NN
40318	2551	7	is	be	VBZ
40318	2551	8	set	set	VBN
40318	2551	9	upon	upon	IN
40318	2551	10	the	the	DT
40318	2551	11	table	table	NN
40318	2551	12	covered	cover	VBN
40318	2551	13	with	with	IN
40318	2551	14	a	a	DT
40318	2551	15	cloth	cloth	NN
40318	2551	16	and	and	CC
40318	2551	17	the	the	DT
40318	2551	18	curd	curd	NN
40318	2551	19	dipped	dip	VBD
40318	2551	20	into	into	IN
40318	2551	21	the	the	DT
40318	2551	22	cloth	cloth	NN
40318	2551	23	.	.	.
40318	2552	1	The	the	DT
40318	2552	2	edges	edge	NNS
40318	2552	3	of	of	IN
40318	2552	4	the	the	DT
40318	2552	5	cloth	cloth	NN
40318	2552	6	are	be	VBP
40318	2552	7	then	then	RB
40318	2552	8	folded	fold	VBN
40318	2552	9	over	over	IN
40318	2552	10	.	.	.
40318	2553	1	In	in	IN
40318	2553	2	this	this	DT
40318	2553	3	condition	condition	NN
40318	2553	4	the	the	DT
40318	2553	5	cheese	cheese	NN
40318	2553	6	is	be	VBZ
40318	2553	7	transferred	transfer	VBN
40318	2553	8	to	to	IN
40318	2553	9	the	the	DT
40318	2553	10	press	press	NN
40318	2553	11	where	where	WRB
40318	2553	12	gradually	gradually	RB
40318	2553	13	increasing	increase	VBG
40318	2553	14	pressure	pressure	NN
40318	2553	15	begins	begin	VBZ
40318	2553	16	with	with	IN
40318	2553	17	3	3	CD
40318	2553	18	to	to	IN
40318	2553	19	4	4	CD
40318	2553	20	pounds	pound	NNS
40318	2553	21	and	and	CC
40318	2553	22	reaches	reach	VBZ
40318	2553	23	about	about	RB
40318	2553	24	70	70	CD
40318	2553	25	pounds	pound	NNS
40318	2553	26	.	.	.
40318	2554	1	To	to	TO
40318	2554	2	insure	insure	VB
40318	2554	3	proper	proper	JJ
40318	2554	4	shape	shape	NN
40318	2554	5	,	,	,
40318	2554	6	cheeses	cheese	NNS
40318	2554	7	are	be	VBP
40318	2554	8	turned	turn	VBN
40318	2554	9	and	and	CC
40318	2554	10	put	put	VBN
40318	2554	11	into	into	IN
40318	2554	12	fresh	fresh	JJ
40318	2554	13	cloths	cloth	NNS
40318	2554	14	at	at	IN
40318	2554	15	the	the	DT
40318	2554	16	end	end	NN
40318	2554	17	of	of	IN
40318	2554	18	the	the	DT
40318	2554	19	first	first	JJ
40318	2554	20	hour	hour	NN
40318	2554	21	and	and	CC
40318	2554	22	turned	turn	VBD
40318	2554	23	subsequently	subsequently	RB
40318	2554	24	several	several	JJ
40318	2554	25	times	time	NNS
40318	2554	26	during	during	IN
40318	2554	27	the	the	DT
40318	2554	28	pressing	press	VBG
40318	2554	29	period	period	NN
40318	2554	30	of	of	IN
40318	2554	31	about	about	RB
40318	2554	32	twelve	twelve	CD
40318	2554	33	hours	hour	NNS
40318	2554	34	.	.	.
40318	2555	1	[	[	-LRB-
40318	2555	2	83	83	CD
40318	2555	3	]	]	-RRB-
40318	2555	4	Port	Port	NNP
40318	2555	5	du	du	NNP
40318	2555	6	Salut	salut	JJ
40318	2555	7	cheeses	cheese	NNS
40318	2555	8	are	be	VBP
40318	2555	9	salted	salt	VBN
40318	2555	10	by	by	IN
40318	2555	11	rubbing	rub	VBG
40318	2555	12	fine	fine	JJ
40318	2555	13	salt	salt	NN
40318	2555	14	on	on	IN
40318	2555	15	the	the	DT
40318	2555	16	surface	surface	NN
40318	2555	17	by	by	IN
40318	2555	18	hand	hand	NN
40318	2555	19	at	at	IN
40318	2555	20	the	the	DT
40318	2555	21	rate	rate	NN
40318	2555	22	of	of	IN
40318	2555	23	1.2	1.2	CD
40318	2555	24	to	to	TO
40318	2555	25	2	2	CD
40318	2555	26	per	per	NN
40318	2555	27	cent	cent	NN
40318	2555	28	of	of	IN
40318	2555	29	the	the	DT
40318	2555	30	weight	weight	NN
40318	2555	31	of	of	IN
40318	2555	32	the	the	DT
40318	2555	33	cheese	cheese	NN
40318	2555	34	.	.	.
40318	2556	1	After	after	IN
40318	2556	2	about	about	RB
40318	2556	3	two	two	CD
40318	2556	4	days	day	NNS
40318	2556	5	in	in	IN
40318	2556	6	the	the	DT
40318	2556	7	salting	salt	VBG
40318	2556	8	process	process	NN
40318	2556	9	,	,	,
40318	2556	10	they	-PRON-	PRP
40318	2556	11	are	be	VBP
40318	2556	12	put	put	VBN
40318	2556	13	into	into	IN
40318	2556	14	the	the	DT
40318	2556	15	ripening	ripening	JJ
40318	2556	16	cellars	cellar	NNS
40318	2556	17	.	.	.
40318	2557	1	The	the	DT
40318	2557	2	cellars	cellar	NNS
40318	2557	3	are	be	VBP
40318	2557	4	wet	wet	JJ
40318	2557	5	,	,	,
40318	2557	6	since	since	IN
40318	2557	7	they	-PRON-	PRP
40318	2557	8	reach	reach	VBP
40318	2557	9	90	90	CD
40318	2557	10	to	to	TO
40318	2557	11	95	95	CD
40318	2557	12	per	per	IN
40318	2557	13	cent	cent	NN
40318	2557	14	relative	relative	JJ
40318	2557	15	humidity	humidity	NN
40318	2557	16	at	at	IN
40318	2557	17	a	a	DT
40318	2557	18	temperature	temperature	NN
40318	2557	19	of	of	IN
40318	2557	20	about	about	RB
40318	2557	21	55	55	CD
40318	2557	22	°	°	NNS
40318	2557	23	F.	F.	NNP
40318	2557	24	After	after	IN
40318	2557	25	two	two	CD
40318	2557	26	days	day	NNS
40318	2557	27	in	in	IN
40318	2557	28	the	the	DT
40318	2557	29	cellar	cellar	NN
40318	2557	30	,	,	,
40318	2557	31	the	the	DT
40318	2557	32	cheeses	cheese	NNS
40318	2557	33	are	be	VBP
40318	2557	34	plunged	plunge	VBN
40318	2557	35	into	into	IN
40318	2557	36	a	a	DT
40318	2557	37	tank	tank	NN
40318	2557	38	of	of	IN
40318	2557	39	saturated	saturate	VBN
40318	2557	40	brine	brine	NN
40318	2557	41	to	to	TO
40318	2557	42	which	which	WDT
40318	2557	43	a	a	DT
40318	2557	44	trace	trace	NN
40318	2557	45	of	of	IN
40318	2557	46	cheese	cheese	NN
40318	2557	47	color	color	NN
40318	2557	48	has	have	VBZ
40318	2557	49	been	be	VBN
40318	2557	50	added	add	VBN
40318	2557	51	.	.	.
40318	2558	1	As	as	IN
40318	2558	2	they	-PRON-	PRP
40318	2558	3	come	come	VBP
40318	2558	4	out	out	IN
40318	2558	5	of	of	IN
40318	2558	6	these	these	DT
40318	2558	7	tanks	tank	NNS
40318	2558	8	,	,	,
40318	2558	9	they	-PRON-	PRP
40318	2558	10	are	be	VBP
40318	2558	11	yellowish	yellowish	JJ
40318	2558	12	and	and	CC
40318	2558	13	greasy	greasy	JJ
40318	2558	14	or	or	CC
40318	2558	15	slimy	slimy	NN
40318	2558	16	.	.	.
40318	2559	1	They	-PRON-	PRP
40318	2559	2	are	be	VBP
40318	2559	3	returned	return	VBN
40318	2559	4	to	to	IN
40318	2559	5	the	the	DT
40318	2559	6	shelves	shelf	NNS
40318	2559	7	where	where	WRB
40318	2559	8	they	-PRON-	PRP
40318	2559	9	are	be	VBP
40318	2559	10	rubbed	rub	VBN
40318	2559	11	every	every	DT
40318	2559	12	day	day	NN
40318	2559	13	with	with	IN
40318	2559	14	a	a	DT
40318	2559	15	cloth	cloth	NN
40318	2559	16	or	or	CC
40318	2559	17	by	by	IN
40318	2559	18	hands	hand	NNS
40318	2559	19	wet	wet	JJ
40318	2559	20	in	in	IN
40318	2559	21	brine	brine	NN
40318	2559	22	.	.	.
40318	2560	1	After	after	IN
40318	2560	2	about	about	RB
40318	2560	3	one	one	CD
40318	2560	4	week	week	NN
40318	2560	5	they	-PRON-	PRP
40318	2560	6	are	be	VBP
40318	2560	7	again	again	RB
40318	2560	8	plunged	plunge	VBN
40318	2560	9	in	in	IN
40318	2560	10	the	the	DT
40318	2560	11	brine	brine	NN
40318	2560	12	.	.	.
40318	2561	1	Treatment	treatment	NN
40318	2561	2	with	with	IN
40318	2561	3	brine	brine	NN
40318	2561	4	tends	tend	VBZ
40318	2561	5	to	to	TO
40318	2561	6	insure	insure	VB
40318	2561	7	a	a	DT
40318	2561	8	firm	firm	JJ
40318	2561	9	rind	rind	NN
40318	2561	10	.	.	.
40318	2562	1	The	the	DT
40318	2562	2	cheeses	cheese	NNS
40318	2562	3	are	be	VBP
40318	2562	4	rubbed	rub	VBN
40318	2562	5	more	more	RBR
40318	2562	6	or	or	CC
40318	2562	7	less	less	RBR
40318	2562	8	regularly	regularly	RB
40318	2562	9	with	with	IN
40318	2562	10	brine	brine	NN
40318	2562	11	through	through	IN
40318	2562	12	the	the	DT
40318	2562	13	whole	whole	JJ
40318	2562	14	ripening	ripening	JJ
40318	2562	15	period	period	NN
40318	2562	16	.	.	.
40318	2563	1	After	after	IN
40318	2563	2	six	six	CD
40318	2563	3	weeks	week	NNS
40318	2563	4	,	,	,
40318	2563	5	such	such	JJ
40318	2563	6	cheese	cheese	NN
40318	2563	7	may	may	MD
40318	2563	8	be	be	VB
40318	2563	9	eaten	eat	VBN
40318	2563	10	.	.	.
40318	2564	1	The	the	DT
40318	2564	2	cut	cut	JJ
40318	2564	3	surface	surface	NN
40318	2564	4	of	of	IN
40318	2564	5	Port	Port	NNP
40318	2564	6	du	du	NNP
40318	2564	7	Salut	Salut	NNP
40318	2564	8	is	be	VBZ
40318	2564	9	creamy	creamy	JJ
40318	2564	10	in	in	IN
40318	2564	11	color	color	NN
40318	2564	12	,	,	,
40318	2564	13	may	may	MD
40318	2564	14	or	or	CC
40318	2564	15	may	may	MD
40318	2564	16	not	not	RB
40318	2564	17	show	show	VB
40318	2564	18	small	small	JJ
40318	2564	19	holes	hole	NNS
40318	2564	20	.	.	.
40318	2565	1	In	in	IN
40318	2565	2	texture	texture	NN
40318	2565	3	it	-PRON-	PRP
40318	2565	4	is	be	VBZ
40318	2565	5	soft	soft	JJ
40318	2565	6	enough	enough	RB
40318	2565	7	to	to	TO
40318	2565	8	spread	spread	VB
40318	2565	9	readily	readily	RB
40318	2565	10	under	under	IN
40318	2565	11	pressure	pressure	NN
40318	2565	12	without	without	IN
40318	2565	13	losing	lose	VBG
40318	2565	14	its	-PRON-	PRP$
40318	2565	15	shape	shape	NN
40318	2565	16	in	in	IN
40318	2565	17	handling	handling	NN
40318	2565	18	.	.	.
40318	2566	1	In	in	IN
40318	2566	2	flavor	flavor	NN
40318	2566	3	the	the	DT
40318	2566	4	cheese	cheese	NN
40318	2566	5	is	be	VBZ
40318	2566	6	a	a	DT
40318	2566	7	mild	mild	JJ
40318	2566	8	form	form	NN
40318	2566	9	belonging	belong	VBG
40318	2566	10	to	to	IN
40318	2566	11	the	the	DT
40318	2566	12	Limburger	Limburger	NNP
40318	2566	13	group	group	NN
40318	2566	14	.	.	.
40318	2567	1	Port	port	NN
40318	2567	2	du	du	NNP
40318	2567	3	Salut	salut	JJ
40318	2567	4	cheeses	cheese	NNS
40318	2567	5	as	as	IN
40318	2567	6	imported	import	VBN
40318	2567	7	from	from	IN
40318	2567	8	France	France	NNP
40318	2567	9	usually	usually	RB
40318	2567	10	are	be	VBP
40318	2567	11	firm	firm	JJ
40318	2567	12	round	round	JJ
40318	2567	13	cakes	cake	NNS
40318	2567	14	about	about	IN
40318	2567	15	1½	1½	CD
40318	2567	16	inches	inch	NNS
40318	2567	17	thick	thick	JJ
40318	2567	18	,	,	,
40318	2567	19	weighing	weigh	VBG
40318	2567	20	about	about	IN
40318	2567	21	3	3	CD
40318	2567	22	pounds	pound	NNS
40318	2567	23	.	.	.
40318	2568	1	CHAPTER	chapter	NN
40318	2568	2	XI	XI	NNP
40318	2568	3	_	_	XX
40318	2568	4	THE	the	DT
40318	2568	5	HARD	hard	JJ
40318	2568	6	CHEESES	cheeses	NN
40318	2568	7	_	_	NNP
40318	2568	8	The	the	DT
40318	2568	9	hard	hard	JJ
40318	2568	10	cheeses	cheese	NNS
40318	2568	11	form	form	VBP
40318	2568	12	a	a	DT
40318	2568	13	great	great	JJ
40318	2568	14	series	series	NN
40318	2568	15	of	of	IN
40318	2568	16	groups	group	NNS
40318	2568	17	,	,	,
40318	2568	18	whose	whose	WP$
40318	2568	19	most	most	RBS
40318	2568	20	prominent	prominent	JJ
40318	2568	21	physical	physical	JJ
40318	2568	22	character	character	NN
40318	2568	23	is	be	VBZ
40318	2568	24	their	-PRON-	PRP$
40318	2568	25	firm	firm	JJ
40318	2568	26	or	or	CC
40318	2568	27	hard	hard	JJ
40318	2568	28	texture	texture	NN
40318	2568	29	.	.	.
40318	2569	1	This	this	DT
40318	2569	2	is	be	VBZ
40318	2569	3	correlated	correlate	VBN
40318	2569	4	with	with	IN
40318	2569	5	comparatively	comparatively	RB
40318	2569	6	low	low	JJ
40318	2569	7	water	water	NN
40318	2569	8	-	-	HYPH
40318	2569	9	content	content	NN
40318	2569	10	,	,	,
40318	2569	11	which	which	WDT
40318	2569	12	is	be	VBZ
40318	2569	13	usually	usually	RB
40318	2569	14	between	between	IN
40318	2569	15	30	30	CD
40318	2569	16	and	and	CC
40318	2569	17	40	40	CD
40318	2569	18	per	per	NN
40318	2569	19	cent	cent	NN
40318	2569	20	.	.	.
40318	2570	1	Although	although	IN
40318	2570	2	certain	certain	JJ
40318	2570	3	varieties	variety	NNS
40318	2570	4	occasionally	occasionally	RB
40318	2570	5	test	test	VBP
40318	2570	6	above	above	IN
40318	2570	7	40	40	CD
40318	2570	8	per	per	NN
40318	2570	9	cent	cent	NN
40318	2570	10	water	water	NN
40318	2570	11	,	,	,
40318	2570	12	this	this	DT
40318	2570	13	deviation	deviation	NN
40318	2570	14	is	be	VBZ
40318	2570	15	accompanied	accompany	VBN
40318	2570	16	by	by	IN
40318	2570	17	quick	quick	JJ
40318	2570	18	ripening	ripening	JJ
40318	2570	19	and	and	CC
40318	2570	20	rapid	rapid	JJ
40318	2570	21	spoilage	spoilage	NN
40318	2570	22	.	.	.
40318	2571	1	These	these	DT
40318	2571	2	varieties	variety	NNS
40318	2571	3	of	of	IN
40318	2571	4	cheese	cheese	NN
40318	2571	5	are	be	VBP
40318	2571	6	staple	staple	JJ
40318	2571	7	products	product	NNS
40318	2571	8	with	with	IN
40318	2571	9	long	long	JJ
40318	2571	10	marketable	marketable	JJ
40318	2571	11	periods	period	NNS
40318	2571	12	;	;	:
40318	2571	13	therefore	therefore	RB
40318	2571	14	they	-PRON-	PRP
40318	2571	15	may	may	MD
40318	2571	16	be	be	VB
40318	2571	17	handled	handle	VBN
40318	2571	18	in	in	IN
40318	2571	19	large	large	JJ
40318	2571	20	lots	lot	NNS
40318	2571	21	,	,	,
40318	2571	22	shipped	ship	VBN
40318	2571	23	,	,	,
40318	2571	24	carted	cart	VBD
40318	2571	25	and	and	CC
40318	2571	26	stored	store	VBN
40318	2571	27	freely	freely	RB
40318	2571	28	without	without	IN
40318	2571	29	the	the	DT
40318	2571	30	losses	loss	NNS
40318	2571	31	such	such	JJ
40318	2571	32	treatment	treatment	NN
40318	2571	33	would	would	MD
40318	2571	34	entail	entail	VB
40318	2571	35	in	in	IN
40318	2571	36	soft	soft	JJ
40318	2571	37	cheese	cheese	NN
40318	2571	38	.	.	.
40318	2572	1	The	the	DT
40318	2572	2	retailer	retailer	NN
40318	2572	3	frequently	frequently	RB
40318	2572	4	buys	buy	VBZ
40318	2572	5	hard	hard	JJ
40318	2572	6	cheese	cheese	NN
40318	2572	7	by	by	IN
40318	2572	8	the	the	DT
40318	2572	9	ton	ton	NN
40318	2572	10	,	,	,
40318	2572	11	not	not	RB
40318	2572	12	by	by	IN
40318	2572	13	the	the	DT
40318	2572	14	cheese	cheese	NN
40318	2572	15	or	or	CC
40318	2572	16	by	by	IN
40318	2572	17	the	the	DT
40318	2572	18	box	box	NN
40318	2572	19	.	.	.
40318	2573	1	In	in	IN
40318	2573	2	making	make	VBG
40318	2573	3	,	,	,
40318	2573	4	these	these	DT
40318	2573	5	varieties	variety	NNS
40318	2573	6	are	be	VBP
40318	2573	7	characterized	characterize	VBN
40318	2573	8	as	as	IN
40318	2573	9	cooked	cooked	JJ
40318	2573	10	and	and	CC
40318	2573	11	pressed	pressed	JJ
40318	2573	12	cheeses	cheese	NNS
40318	2573	13	.	.	.
40318	2574	1	Although	although	IN
40318	2574	2	both	both	DT
40318	2574	3	the	the	DT
40318	2574	4	heating	heating	NN
40318	2574	5	of	of	IN
40318	2574	6	a	a	DT
40318	2574	7	curd	curd	NN
40318	2574	8	and	and	CC
40318	2574	9	the	the	DT
40318	2574	10	pressing	pressing	NN
40318	2574	11	of	of	IN
40318	2574	12	a	a	DT
40318	2574	13	newly	newly	RB
40318	2574	14	made	make	VBN
40318	2574	15	cheese	cheese	NN
40318	2574	16	occur	occur	VB
40318	2574	17	among	among	IN
40318	2574	18	semi	semi	JJ
40318	2574	19	-	-	JJ
40318	2574	20	hard	hard	JJ
40318	2574	21	forms	form	NNS
40318	2574	22	,	,	,
40318	2574	23	these	these	DT
40318	2574	24	practices	practice	NNS
40318	2574	25	appear	appear	VBP
40318	2574	26	in	in	IN
40318	2574	27	their	-PRON-	PRP$
40318	2574	28	most	most	RBS
40318	2574	29	typical	typical	JJ
40318	2574	30	forms	form	NNS
40318	2574	31	in	in	IN
40318	2574	32	the	the	DT
40318	2574	33	hard	hard	JJ
40318	2574	34	cheeses	cheese	NNS
40318	2574	35	.	.	.
40318	2575	1	The	the	DT
40318	2575	2	hard	hard	JJ
40318	2575	3	cheeses	cheese	NNS
40318	2575	4	show	show	VBP
40318	2575	5	two	two	CD
40318	2575	6	types	type	NNS
40318	2575	7	of	of	IN
40318	2575	8	texture	texture	NN
40318	2575	9	.	.	.
40318	2576	1	A	a	DT
40318	2576	2	cut	cut	JJ
40318	2576	3	cheese	cheese	NN
40318	2576	4	may	may	MD
40318	2576	5	appear	appear	VB
40318	2576	6	smooth	smooth	JJ
40318	2576	7	,	,	,
40318	2576	8	free	free	JJ
40318	2576	9	from	from	IN
40318	2576	10	holes	hole	NNS
40318	2576	11	or	or	CC
40318	2576	12	with	with	IN
40318	2576	13	a	a	DT
40318	2576	14	few	few	JJ
40318	2576	15	angular	angular	JJ
40318	2576	16	cracks	crack	NNS
40318	2576	17	or	or	CC
40318	2576	18	seams	seam	NNS
40318	2576	19	,	,	,
40318	2576	20	or	or	CC
40318	2576	21	it	-PRON-	PRP
40318	2576	22	may	may	MD
40318	2576	23	show	show	VB
40318	2576	24	round	round	JJ
40318	2576	25	holes	hole	NNS
40318	2576	26	or	or	CC
40318	2576	27	"	"	``
40318	2576	28	eyes	eye	NNS
40318	2576	29	.	.	.
40318	2576	30	"	"	''
40318	2577	1	In	in	IN
40318	2577	2	the	the	DT
40318	2577	3	smooth	smooth	JJ
40318	2577	4	textured	textured	JJ
40318	2577	5	forms	form	NNS
40318	2577	6	every	every	DT
40318	2577	7	effort	effort	NN
40318	2577	8	is	be	VBZ
40318	2577	9	made	make	VBN
40318	2577	10	to	to	TO
40318	2577	11	prevent	prevent	VB
40318	2577	12	gassy	gassy	JJ
40318	2577	13	fermentations	fermentation	NNS
40318	2577	14	,	,	,
40318	2577	15	usually	usually	RB
40318	2577	16	by	by	IN
40318	2577	17	controlling	control	VBG
40318	2577	18	the	the	DT
40318	2577	19	fermentation	fermentation	NN
40318	2577	20	of	of	IN
40318	2577	21	the	the	DT
40318	2577	22	curd	curd	NN
40318	2577	23	in	in	IN
40318	2577	24	the	the	DT
40318	2577	25	making	making	NN
40318	2577	26	process	process	NN
40318	2577	27	.	.	.
40318	2578	1	When	when	WRB
40318	2578	2	"	"	``
40318	2578	3	eyes	eye	NNS
40318	2578	4	"	"	``
40318	2578	5	are	be	VBP
40318	2578	6	present	present	JJ
40318	2578	7	,	,	,
40318	2578	8	the	the	DT
40318	2578	9	end	end	NN
40318	2578	10	sought	seek	VBD
40318	2578	11	has	have	VBZ
40318	2578	12	been	be	VBN
40318	2578	13	a	a	DT
40318	2578	14	development	development	NN
40318	2578	15	of	of	IN
40318	2578	16	a	a	DT
40318	2578	17	particular	particular	JJ
40318	2578	18	form	form	NN
40318	2578	19	of	of	IN
40318	2578	20	gassy	gassy	JJ
40318	2578	21	fermentation	fermentation	NN
40318	2578	22	which	which	WDT
40318	2578	23	gives	give	VBZ
40318	2578	24	this	this	DT
40318	2578	25	appearance	appearance	NN
40318	2578	26	and	and	CC
40318	2578	27	brings	bring	VBZ
40318	2578	28	about	about	RP
40318	2578	29	the	the	DT
40318	2578	30	characteristic	characteristic	JJ
40318	2578	31	ripening	ripening	JJ
40318	2578	32	texture	texture	NN
40318	2578	33	and	and	CC
40318	2578	34	flavor	flavor	NN
40318	2578	35	.	.	.
40318	2579	1	The	the	DT
40318	2579	2	hard	hard	JJ
40318	2579	3	cheeses	cheese	NNS
40318	2579	4	have	have	VBP
40318	2579	5	been	be	VBN
40318	2579	6	developed	develop	VBN
40318	2579	7	in	in	IN
40318	2579	8	groups	group	NNS
40318	2579	9	of	of	IN
40318	2579	10	national	national	JJ
40318	2579	11	varieties	variety	NNS
40318	2579	12	.	.	.
40318	2580	1	The	the	DT
40318	2580	2	best	well	RBS
40318	2580	3	known	know	VBN
40318	2580	4	of	of	IN
40318	2580	5	these	these	DT
40318	2580	6	groups	group	NNS
40318	2580	7	are	be	VBP
40318	2580	8	those	those	DT
40318	2580	9	which	which	WDT
40318	2580	10	may	may	MD
40318	2580	11	be	be	VB
40318	2580	12	represented	represent	VBN
40318	2580	13	by	by	IN
40318	2580	14	English	English	NNP
40318	2580	15	Cheddar	Cheddar	NNP
40318	2580	16	,	,	,
40318	2580	17	American	American	NNP
40318	2580	18	Factory	Factory	NNP
40318	2580	19	Cheddar	Cheddar	NNP
40318	2580	20	,	,	,
40318	2580	21	Danish	Danish	NNP
40318	2580	22	,	,	,
40318	2580	23	the	the	DT
40318	2580	24	Edam	Edam	NNP
40318	2580	25	of	of	IN
40318	2580	26	Holland	Holland	NNP
40318	2580	27	,	,	,
40318	2580	28	Swiss	Swiss	NNP
40318	2580	29	and	and	CC
40318	2580	30	Parmesan	Parmesan	NNP
40318	2580	31	with	with	IN
40318	2580	32	many	many	JJ
40318	2580	33	related	related	JJ
40318	2580	34	varieties	variety	NNS
40318	2580	35	in	in	IN
40318	2580	36	Italy	Italy	NNP
40318	2580	37	and	and	CC
40318	2580	38	neighboring	neighboring	NN
40318	2580	39	countries	country	NNS
40318	2580	40	of	of	IN
40318	2580	41	southern	southern	JJ
40318	2580	42	Europe	Europe	NNP
40318	2580	43	.	.	.
40318	2581	1	+181	+181	NNP
40318	2581	2	.	.	.
40318	2582	1	The	the	DT
40318	2582	2	Danish	danish	JJ
40318	2582	3	group.+--The	group.+--the	CD
40318	2582	4	Danish	danish	JJ
40318	2582	5	cheeses	cheese	NNS
40318	2582	6	are	be	VBP
40318	2582	7	related	relate	VBN
40318	2582	8	in	in	IN
40318	2582	9	appearance	appearance	NN
40318	2582	10	and	and	CC
40318	2582	11	flavor	flavor	NN
40318	2582	12	to	to	IN
40318	2582	13	the	the	DT
40318	2582	14	English	english	JJ
40318	2582	15	group	group	NN
40318	2582	16	represented	represent	VBN
40318	2582	17	by	by	IN
40318	2582	18	Cheddar	Cheddar	NNP
40318	2582	19	.	.	.
40318	2583	1	The	the	DT
40318	2583	2	demand	demand	NN
40318	2583	3	for	for	IN
40318	2583	4	butter	butter	NN
40318	2583	5	in	in	IN
40318	2583	6	Europe	Europe	NNP
40318	2583	7	has	have	VBZ
40318	2583	8	been	be	VBN
40318	2583	9	so	so	RB
40318	2583	10	great	great	JJ
40318	2583	11	that	that	IN
40318	2583	12	the	the	DT
40318	2583	13	Danish	danish	JJ
40318	2583	14	cheese	cheese	NN
40318	2583	15	-	-	HYPH
40318	2583	16	makers	maker	NNS
40318	2583	17	have	have	VBP
40318	2583	18	developed	develop	VBN
40318	2583	19	skim	skim	NN
40318	2583	20	and	and	CC
40318	2583	21	part	part	NN
40318	2583	22	skim	skim	NN
40318	2583	23	varieties	variety	NNS
40318	2583	24	largely	largely	RB
40318	2583	25	to	to	IN
40318	2583	26	the	the	DT
40318	2583	27	exclusion	exclusion	NN
40318	2583	28	of	of	IN
40318	2583	29	the	the	DT
40318	2583	30	whole	whole	JJ
40318	2583	31	milk	milk	NN
40318	2583	32	form	form	NN
40318	2583	33	.	.	.
40318	2584	1	Skillful	skillful	JJ
40318	2584	2	handling	handling	NN
40318	2584	3	of	of	IN
40318	2584	4	their	-PRON-	PRP$
40318	2584	5	process	process	NN
40318	2584	6	has	have	VBZ
40318	2584	7	resulted	result	VBN
40318	2584	8	in	in	IN
40318	2584	9	a	a	DT
40318	2584	10	product	product	NN
40318	2584	11	which	which	WDT
40318	2584	12	has	have	VBZ
40318	2584	13	had	have	VBN
40318	2584	14	a	a	DT
40318	2584	15	very	very	RB
40318	2584	16	large	large	JJ
40318	2584	17	and	and	CC
40318	2584	18	appreciative	appreciative	JJ
40318	2584	19	market	market	NN
40318	2584	20	in	in	IN
40318	2584	21	England	England	NNP
40318	2584	22	and	and	CC
40318	2584	23	Germany	Germany	NNP
40318	2584	24	.	.	.
40318	2585	1	+182	+182	NNP
40318	2585	2	.	.	.
40318	2586	1	The	the	DT
40318	2586	2	Dutch	dutch	JJ
40318	2586	3	group.+--Edam	group.+--edam	NN
40318	2586	4	and	and	CC
40318	2586	5	Gouda	Gouda	NNP
40318	2586	6	are	be	VBP
40318	2586	7	the	the	DT
40318	2586	8	two	two	CD
40318	2586	9	forms	form	NNS
40318	2586	10	of	of	IN
40318	2586	11	cheese	cheese	NN
40318	2586	12	made	make	VBN
40318	2586	13	in	in	IN
40318	2586	14	Holland	Holland	NNP
40318	2586	15	and	and	CC
40318	2586	16	most	most	RBS
40318	2586	17	widely	widely	RB
40318	2586	18	known	know	VBN
40318	2586	19	among	among	IN
40318	2586	20	other	other	JJ
40318	2586	21	peoples	people	NNS
40318	2586	22	.	.	.
40318	2587	1	Both	both	DT
40318	2587	2	reach	reach	VB
40318	2587	3	America	America	NNP
40318	2587	4	in	in	IN
40318	2587	5	considerable	considerable	JJ
40318	2587	6	quantities	quantity	NNS
40318	2587	7	;	;	:
40318	2587	8	both	both	DT
40318	2587	9	are	be	VBP
40318	2587	10	shipped	ship	VBN
40318	2587	11	in	in	IN
40318	2587	12	large	large	JJ
40318	2587	13	amounts	amount	NNS
40318	2587	14	to	to	IN
40318	2587	15	tropical	tropical	JJ
40318	2587	16	countries	country	NNS
40318	2587	17	.	.	.
40318	2588	1	Although	although	IN
40318	2588	2	attempts	attempt	NNS
40318	2588	3	have	have	VBP
40318	2588	4	been	be	VBN
40318	2588	5	made	make	VBN
40318	2588	6	to	to	TO
40318	2588	7	manufacture	manufacture	VB
40318	2588	8	them	-PRON-	PRP
40318	2588	9	in	in	IN
40318	2588	10	America	America	NNP
40318	2588	11	,	,	,
40318	2588	12	no	no	DT
40318	2588	13	commercial	commercial	JJ
40318	2588	14	production	production	NN
40318	2588	15	of	of	IN
40318	2588	16	these	these	DT
40318	2588	17	cheeses	cheese	NNS
40318	2588	18	has	have	VBZ
40318	2588	19	been	be	VBN
40318	2588	20	successful	successful	JJ
40318	2588	21	.	.	.
40318	2589	1	Although	although	IN
40318	2589	2	whole	whole	JJ
40318	2589	3	milk	milk	NN
40318	2589	4	grades	grade	NNS
40318	2589	5	of	of	IN
40318	2589	6	these	these	DT
40318	2589	7	cheeses	cheese	NNS
40318	2589	8	are	be	VBP
40318	2589	9	known	know	VBN
40318	2589	10	,	,	,
40318	2589	11	they	-PRON-	PRP
40318	2589	12	are	be	VBP
40318	2589	13	to	to	IN
40318	2589	14	a	a	DT
40318	2589	15	large	large	JJ
40318	2589	16	measure	measure	NN
40318	2589	17	part	part	NN
40318	2589	18	skim	skim	NN
40318	2589	19	in	in	IN
40318	2589	20	manufacture	manufacture	NN
40318	2589	21	.	.	.
40318	2590	1	The	the	DT
40318	2590	2	presence	presence	NN
40318	2590	3	of	of	IN
40318	2590	4	one	one	CD
40318	2590	5	or	or	CC
40318	2590	6	both	both	DT
40318	2590	7	of	of	IN
40318	2590	8	these	these	DT
40318	2590	9	forms	form	NNS
40318	2590	10	in	in	IN
40318	2590	11	every	every	DT
40318	2590	12	large	large	JJ
40318	2590	13	market	market	NN
40318	2590	14	in	in	IN
40318	2590	15	America	America	NNP
40318	2590	16	makes	make	VBZ
40318	2590	17	the	the	DT
40318	2590	18	general	general	JJ
40318	2590	19	facts	fact	NNS
40318	2590	20	of	of	IN
40318	2590	21	their	-PRON-	PRP$
40318	2590	22	production	production	NN
40318	2590	23	of	of	IN
40318	2590	24	general	general	JJ
40318	2590	25	interest	interest	NN
40318	2590	26	.	.	.
40318	2591	1	Parts	part	NNS
40318	2591	2	of	of	IN
40318	2591	3	a	a	DT
40318	2591	4	report	report	NN
40318	2591	5	on	on	IN
40318	2591	6	experimental	experimental	JJ
40318	2591	7	work	work	NN
40318	2591	8	in	in	IN
40318	2591	9	the	the	DT
40318	2591	10	making	making	NN
40318	2591	11	of	of	IN
40318	2591	12	Edam	Edam	NNP
40318	2591	13	and	and	CC
40318	2591	14	Gouda	Gouda	NNP
40318	2591	15	are	be	VBP
40318	2591	16	,	,	,
40318	2591	17	therefore	therefore	RB
40318	2591	18	,	,	,
40318	2591	19	given	give	VBN
40318	2591	20	here	here	RB
40318	2591	21	.	.	.
40318	2592	1	+183	+183	NNP
40318	2592	2	.	.	.
40318	2593	1	Edam	Edam	NNP
40318	2593	2	cheese+[84	cheese+[84	NNP
40318	2593	3	]	]	-RRB-
40318	2593	4	is	be	VBZ
40318	2593	5	a	a	DT
40318	2593	6	sweet	sweet	JJ
40318	2593	7	-	-	HYPH
40318	2593	8	curd	curd	NN
40318	2593	9	type	type	NN
40318	2593	10	,	,	,
40318	2593	11	made	make	VBN
40318	2593	12	from	from	IN
40318	2593	13	partially	partially	RB
40318	2593	14	skimmed	skim	VBN
40318	2593	15	-	-	HYPH
40318	2593	16	milk	milk	NN
40318	2593	17	.	.	.
40318	2594	1	It	-PRON-	PRP
40318	2594	2	comes	come	VBZ
40318	2594	3	to	to	IN
40318	2594	4	the	the	DT
40318	2594	5	market	market	NN
40318	2594	6	in	in	IN
40318	2594	7	the	the	DT
40318	2594	8	form	form	NN
40318	2594	9	of	of	IN
40318	2594	10	round	round	JJ
40318	2594	11	red	red	JJ
40318	2594	12	balls	ball	NNS
40318	2594	13	,	,	,
40318	2594	14	each	each	DT
40318	2594	15	weighing	weigh	VBG
40318	2594	16	from	from	IN
40318	2594	17	3½	3½	CD
40318	2594	18	to	to	IN
40318	2594	19	4	4	CD
40318	2594	20	pounds	pound	NNS
40318	2594	21	when	when	WRB
40318	2594	22	cured	cure	VBN
40318	2594	23	.	.	.
40318	2595	1	It	-PRON-	PRP
40318	2595	2	is	be	VBZ
40318	2595	3	largely	largely	RB
40318	2595	4	manufactured	manufacture	VBN
40318	2595	5	in	in	IN
40318	2595	6	northern	northern	JJ
40318	2595	7	Holland	Holland	NNP
40318	2595	8	and	and	CC
40318	2595	9	derives	derive	VBZ
40318	2595	10	its	-PRON-	PRP$
40318	2595	11	name	name	NN
40318	2595	12	from	from	IN
40318	2595	13	a	a	DT
40318	2595	14	town	town	NN
40318	2595	15	famous	famous	JJ
40318	2595	16	as	as	IN
40318	2595	17	a	a	DT
40318	2595	18	market	market	NN
40318	2595	19	for	for	IN
40318	2595	20	this	this	DT
40318	2595	21	kind	kind	NN
40318	2595	22	of	of	IN
40318	2595	23	cheese	cheese	NN
40318	2595	24	.	.	.
40318	2596	1	[	[	-LRB-
40318	2596	2	85	85	CD
40318	2596	3	]	]	-RRB-
40318	2596	4	Milk	milk	NN
40318	2596	5	from	from	IN
40318	2596	6	which	which	WDT
40318	2596	7	one	one	CD
40318	2596	8	-	-	HYPH
40318	2596	9	fourth	fourth	NN
40318	2596	10	to	to	IN
40318	2596	11	one	one	CD
40318	2596	12	-	-	HYPH
40318	2596	13	third	third	NN
40318	2596	14	of	of	IN
40318	2596	15	the	the	DT
40318	2596	16	fat	fat	NN
40318	2596	17	has	have	VBZ
40318	2596	18	been	be	VBN
40318	2596	19	removed	remove	VBN
40318	2596	20	is	be	VBZ
40318	2596	21	used	use	VBN
40318	2596	22	.	.	.
40318	2597	1	Too	too	RB
40318	2597	2	great	great	JJ
40318	2597	3	pains	pain	NNS
40318	2597	4	can	can	MD
40318	2597	5	not	not	RB
40318	2597	6	be	be	VB
40318	2597	7	taken	take	VBN
40318	2597	8	in	in	IN
40318	2597	9	regard	regard	NN
40318	2597	10	to	to	IN
40318	2597	11	the	the	DT
40318	2597	12	condition	condition	NN
40318	2597	13	of	of	IN
40318	2597	14	the	the	DT
40318	2597	15	milk	milk	NN
40318	2597	16	.	.	.
40318	2598	1	It	-PRON-	PRP
40318	2598	2	should	should	MD
40318	2598	3	be	be	VB
40318	2598	4	fresh	fresh	JJ
40318	2598	5	,	,	,
40318	2598	6	free	free	JJ
40318	2598	7	from	from	IN
40318	2598	8	every	every	DT
40318	2598	9	trace	trace	NN
40318	2598	10	of	of	IN
40318	2598	11	taint	taint	NN
40318	2598	12	;	;	:
40318	2598	13	in	in	IN
40318	2598	14	brief	brief	NN
40318	2598	15	,	,	,
40318	2598	16	it	-PRON-	PRP
40318	2598	17	should	should	MD
40318	2598	18	be	be	VB
40318	2598	19	in	in	IN
40318	2598	20	as	as	IN
40318	2598	21	perfect	perfect	JJ
40318	2598	22	condition	condition	NN
40318	2598	23	as	as	IN
40318	2598	24	possible	possible	JJ
40318	2598	25	.	.	.
40318	2599	1	+184	+184	NNP
40318	2599	2	.	.	.
40318	2600	1	Method	method	NN
40318	2600	2	of	of	IN
40318	2600	3	manufacture.+--The	manufacture.+--the	IN
40318	2600	4	following	follow	VBG
40318	2600	5	paragraphs	paragraph	NNS
40318	2600	6	give	give	VBP
40318	2600	7	the	the	DT
40318	2600	8	steps	step	NNS
40318	2600	9	in	in	IN
40318	2600	10	the	the	DT
40318	2600	11	manufacture	manufacture	NN
40318	2600	12	of	of	IN
40318	2600	13	Edam	Edam	NNP
40318	2600	14	cheese	cheese	NN
40318	2600	15	:	:	:
40318	2600	16	_	_	NNP
40318	2600	17	Treatment	Treatment	NNP
40318	2600	18	of	of	IN
40318	2600	19	milk	milk	NN
40318	2600	20	before	before	IN
40318	2600	21	adding	add	VBG
40318	2600	22	rennet._--The	rennet._--The	:
40318	2600	23	temperature	temperature	NN
40318	2600	24	of	of	IN
40318	2600	25	the	the	DT
40318	2600	26	milk	milk	NN
40318	2600	27	should	should	MD
40318	2600	28	be	be	VB
40318	2600	29	brought	bring	VBN
40318	2600	30	up	up	RP
40318	2600	31	to	to	IN
40318	2600	32	a	a	DT
40318	2600	33	point	point	NN
40318	2600	34	not	not	RB
40318	2600	35	below	below	IN
40318	2600	36	85	85	CD
40318	2600	37	°	°	,
40318	2600	38	F.	F.	NNP
40318	2600	39	nor	nor	CC
40318	2600	40	much	much	JJ
40318	2600	41	above	above	IN
40318	2600	42	88	88	CD
40318	2600	43	°	°	,
40318	2600	44	F.	F.	NNP
40318	2600	45	When	when	WRB
40318	2600	46	the	the	DT
40318	2600	47	desired	desire	VBN
40318	2600	48	temperature	temperature	NN
40318	2600	49	has	have	VBZ
40318	2600	50	become	become	VBN
40318	2600	51	constant	constant	JJ
40318	2600	52	,	,	,
40318	2600	53	the	the	DT
40318	2600	54	coloring	color	VBG
40318	2600	55	matter	matter	NN
40318	2600	56	should	should	MD
40318	2600	57	be	be	VB
40318	2600	58	added	add	VBN
40318	2600	59	.	.	.
40318	2601	1	Cheese	cheese	JJ
40318	2601	2	color	color	NN
40318	2601	3	is	be	VBZ
40318	2601	4	used	use	VBN
40318	2601	5	at	at	IN
40318	2601	6	the	the	DT
40318	2601	7	rate	rate	NN
40318	2601	8	of	of	IN
40318	2601	9	1½	1½	NNP
40318	2601	10	to	to	IN
40318	2601	11	2	2	CD
40318	2601	12	ounces	ounce	NNS
40318	2601	13	for	for	IN
40318	2601	14	1000	1000	CD
40318	2601	15	pounds	pound	NNS
40318	2601	16	of	of	IN
40318	2601	17	milk	milk	NN
40318	2601	18	.	.	.
40318	2602	1	The	the	DT
40318	2602	2	coloring	color	VBG
40318	2602	3	matter	matter	NN
40318	2602	4	should	should	MD
40318	2602	5	,	,	,
40318	2602	6	of	of	IN
40318	2602	7	course	course	NN
40318	2602	8	,	,	,
40318	2602	9	be	be	VB
40318	2602	10	added	add	VBN
40318	2602	11	to	to	IN
40318	2602	12	the	the	DT
40318	2602	13	milk	milk	NN
40318	2602	14	and	and	CC
40318	2602	15	thoroughly	thoroughly	RB
40318	2602	16	incorporated	incorporate	VBN
40318	2602	17	by	by	IN
40318	2602	18	stirring	stir	VBG
40318	2602	19	before	before	IN
40318	2602	20	the	the	DT
40318	2602	21	rennet	rennet	NN
40318	2602	22	is	be	VBZ
40318	2602	23	added	add	VBN
40318	2602	24	.	.	.
40318	2603	1	_	_	NNP
40318	2603	2	Addition	addition	NN
40318	2603	3	of	of	IN
40318	2603	4	rennet	rennet	NN
40318	2603	5	to	to	TO
40318	2603	6	milk._--The	milk._--The	NFP
40318	2603	7	rennet	rennet	NN
40318	2603	8	should	should	MD
40318	2603	9	not	not	RB
40318	2603	10	be	be	VB
40318	2603	11	added	add	VBN
40318	2603	12	until	until	IN
40318	2603	13	the	the	DT
40318	2603	14	milk	milk	NN
40318	2603	15	has	have	VBZ
40318	2603	16	reached	reach	VBN
40318	2603	17	the	the	DT
40318	2603	18	desired	desire	VBN
40318	2603	19	temperature	temperature	NN
40318	2603	20	(	(	-LRB-
40318	2603	21	85	85	CD
40318	2603	22	°	°	NNS
40318	2603	23	to	to	IN
40318	2603	24	88	88	CD
40318	2603	25	°	°	,
40318	2603	26	F.	F.	NNP
40318	2603	27	)	)	-RRB-
40318	2603	28	and	and	CC
40318	2603	29	this	this	DT
40318	2603	30	temperature	temperature	NN
40318	2603	31	has	have	VBZ
40318	2603	32	become	become	VBN
40318	2603	33	constant	constant	JJ
40318	2603	34	.	.	.
40318	2604	1	When	when	WRB
40318	2604	2	the	the	DT
40318	2604	3	temperature	temperature	NN
40318	2604	4	reaches	reach	VBZ
40318	2604	5	the	the	DT
40318	2604	6	desired	desire	VBN
40318	2604	7	point	point	NN
40318	2604	8	and	and	CC
40318	2604	9	remains	remain	VBZ
40318	2604	10	there	there	RB
40318	2604	11	stationary	stationary	JJ
40318	2604	12	,	,	,
40318	2604	13	the	the	DT
40318	2604	14	rennet	rennet	NN
40318	2604	15	extract	extract	NN
40318	2604	16	is	be	VBZ
40318	2604	17	added	add	VBN
40318	2604	18	.	.	.
40318	2605	1	Rennet	rennet	NN
40318	2605	2	extract	extract	NN
40318	2605	3	may	may	MD
40318	2605	4	be	be	VB
40318	2605	5	used	use	VBN
40318	2605	6	,	,	,
40318	2605	7	4½	4½	CD
40318	2605	8	to	to	IN
40318	2605	9	5½	5½	JJ
40318	2605	10	ounces	ounce	NNS
40318	2605	11	being	be	VBG
40318	2605	12	taken	take	VBN
40318	2605	13	for	for	IN
40318	2605	14	1000	1000	CD
40318	2605	15	pounds	pound	NNS
40318	2605	16	of	of	IN
40318	2605	17	milk	milk	NN
40318	2605	18	,	,	,
40318	2605	19	or	or	CC
40318	2605	20	enough	enough	RB
40318	2605	21	to	to	TO
40318	2605	22	coagulate	coagulate	VB
40318	2605	23	the	the	DT
40318	2605	24	milk	milk	NN
40318	2605	25	in	in	IN
40318	2605	26	the	the	DT
40318	2605	27	desired	desire	VBN
40318	2605	28	time	time	NN
40318	2605	29	,	,	,
40318	2605	30	at	at	IN
40318	2605	31	the	the	DT
40318	2605	32	actual	actual	JJ
40318	2605	33	temperature	temperature	NN
40318	2605	34	used	use	VBN
40318	2605	35	.	.	.
40318	2606	1	The	the	DT
40318	2606	2	milk	milk	NN
40318	2606	3	should	should	MD
40318	2606	4	be	be	VB
40318	2606	5	completely	completely	RB
40318	2606	6	coagulated	coagulate	VBN
40318	2606	7	,	,	,
40318	2606	8	ready	ready	JJ
40318	2606	9	for	for	IN
40318	2606	10	cutting	cut	VBG
40318	2606	11	,	,	,
40318	2606	12	in	in	IN
40318	2606	13	about	about	RB
40318	2606	14	twelve	twelve	CD
40318	2606	15	to	to	TO
40318	2606	16	eighteen	eighteen	CD
40318	2606	17	minutes	minute	NNS
40318	2606	18	from	from	IN
40318	2606	19	the	the	DT
40318	2606	20	time	time	NN
40318	2606	21	the	the	DT
40318	2606	22	rennet	rennet	NN
40318	2606	23	is	be	VBZ
40318	2606	24	added	add	VBN
40318	2606	25	.	.	.
40318	2607	1	The	the	DT
40318	2607	2	same	same	JJ
40318	2607	3	precaution	precaution	NN
40318	2607	4	observed	observe	VBN
40318	2607	5	in	in	IN
40318	2607	6	making	make	VBG
40318	2607	7	Cheddar	Cheddar	NNP
40318	2607	8	cheese	cheese	NN
40318	2607	9	should	should	MD
40318	2607	10	be	be	VB
40318	2607	11	followed	follow	VBN
40318	2607	12	in	in	IN
40318	2607	13	making	make	VBG
40318	2607	14	Edam	Edam	NNP
40318	2607	15	cheese	cheese	NN
40318	2607	16	with	with	IN
40318	2607	17	reference	reference	NN
40318	2607	18	to	to	TO
40318	2607	19	care	care	VB
40318	2607	20	in	in	IN
40318	2607	21	adding	add	VBG
40318	2607	22	the	the	DT
40318	2607	23	rennet	rennet	NN
40318	2607	24	,	,	,
40318	2607	25	such	such	JJ
40318	2607	26	as	as	IN
40318	2607	27	careful	careful	JJ
40318	2607	28	,	,	,
40318	2607	29	accurate	accurate	JJ
40318	2607	30	measurement	measurement	NN
40318	2607	31	,	,	,
40318	2607	32	dilution	dilution	NN
40318	2607	33	with	with	IN
40318	2607	34	pure	pure	JJ
40318	2607	35	water	water	NN
40318	2607	36	before	before	IN
40318	2607	37	addition	addition	NN
40318	2607	38	to	to	IN
40318	2607	39	milk	milk	NN
40318	2607	40	.	.	.
40318	2608	1	_	_	NNP
40318	2608	2	Cutting	cut	VBG
40318	2608	3	the	the	DT
40318	2608	4	curd	curd	NN
40318	2608	5	for	for	IN
40318	2608	6	Edam._--When	Edam._--When	NNP
40318	2608	7	the	the	DT
40318	2608	8	curd	curd	NN
40318	2608	9	breaks	break	VBZ
40318	2608	10	clean	clean	JJ
40318	2608	11	across	across	IN
40318	2608	12	the	the	DT
40318	2608	13	finger	finger	NN
40318	2608	14	,	,	,
40318	2608	15	it	-PRON-	PRP
40318	2608	16	should	should	MD
40318	2608	17	be	be	VB
40318	2608	18	cut	cut	VBN
40318	2608	19	;	;	:
40318	2608	20	it	-PRON-	PRP
40318	2608	21	is	be	VBZ
40318	2608	22	cut	cut	VBN
40318	2608	23	a	a	DT
40318	2608	24	very	very	RB
40318	2608	25	little	little	JJ
40318	2608	26	softer	soft	JJR
40318	2608	27	than	than	IN
40318	2608	28	in	in	IN
40318	2608	29	the	the	DT
40318	2608	30	Cheddar	Cheddar	NNP
40318	2608	31	process	process	NN
40318	2608	32	as	as	IN
40318	2608	33	ordinarily	ordinarily	RB
40318	2608	34	practiced	practice	VBN
40318	2608	35	.	.	.
40318	2609	1	As	as	IN
40318	2609	2	stated	state	VBN
40318	2609	3	,	,	,
40318	2609	4	this	this	DT
40318	2609	5	stage	stage	NN
40318	2609	6	of	of	IN
40318	2609	7	hardness	hardness	NN
40318	2609	8	in	in	IN
40318	2609	9	the	the	DT
40318	2609	10	curd	curd	NN
40318	2609	11	which	which	WDT
40318	2609	12	fits	fit	VBZ
40318	2609	13	it	-PRON-	PRP
40318	2609	14	for	for	IN
40318	2609	15	cutting	cut	VBG
40318	2609	16	should	should	MD
40318	2609	17	come	come	VB
40318	2609	18	in	in	IN
40318	2609	19	twelve	twelve	CD
40318	2609	20	to	to	IN
40318	2609	21	eighteen	eighteen	CD
40318	2609	22	minutes	minute	NNS
40318	2609	23	after	after	IN
40318	2609	24	the	the	DT
40318	2609	25	rennet	rennet	NN
40318	2609	26	is	be	VBZ
40318	2609	27	added	add	VBN
40318	2609	28	.	.	.
40318	2610	1	First	first	RB
40318	2610	2	,	,	,
40318	2610	3	a	a	DT
40318	2610	4	vertical	vertical	JJ
40318	2610	5	knife	knife	NN
40318	2610	6	is	be	VBZ
40318	2610	7	used	use	VBN
40318	2610	8	and	and	CC
40318	2610	9	the	the	DT
40318	2610	10	curd	curd	NN
40318	2610	11	is	be	VBZ
40318	2610	12	cut	cut	VBN
40318	2610	13	lengthwise	lengthwise	RB
40318	2610	14	,	,	,
40318	2610	15	after	after	IN
40318	2610	16	which	which	WDT
40318	2610	17	it	-PRON-	PRP
40318	2610	18	is	be	VBZ
40318	2610	19	allowed	allow	VBN
40318	2610	20	to	to	TO
40318	2610	21	stand	stand	VB
40318	2610	22	until	until	IN
40318	2610	23	the	the	DT
40318	2610	24	slices	slice	NNS
40318	2610	25	of	of	IN
40318	2610	26	curd	curd	NN
40318	2610	27	begin	begin	VBP
40318	2610	28	to	to	TO
40318	2610	29	show	show	VB
40318	2610	30	the	the	DT
40318	2610	31	separation	separation	NN
40318	2610	32	of	of	IN
40318	2610	33	whey	whey	NN
40318	2610	34	.	.	.
40318	2611	1	Then	then	RB
40318	2611	2	the	the	DT
40318	2611	3	vertical	vertical	JJ
40318	2611	4	knife	knife	NN
40318	2611	5	is	be	VBZ
40318	2611	6	used	use	VBN
40318	2611	7	in	in	IN
40318	2611	8	cutting	cut	VBG
40318	2611	9	crosswise	crosswise	NN
40318	2611	10	,	,	,
40318	2611	11	after	after	IN
40318	2611	12	which	which	WDT
40318	2611	13	the	the	DT
40318	2611	14	horizontal	horizontal	JJ
40318	2611	15	knife	knife	NN
40318	2611	16	is	be	VBZ
40318	2611	17	at	at	IN
40318	2611	18	once	once	RB
40318	2611	19	used	use	VBN
40318	2611	20	.	.	.
40318	2612	1	Any	any	DT
40318	2612	2	curd	curd	NN
40318	2612	3	adhering	adhere	VBG
40318	2612	4	to	to	IN
40318	2612	5	the	the	DT
40318	2612	6	bottom	bottom	NN
40318	2612	7	and	and	CC
40318	2612	8	sides	side	NNS
40318	2612	9	of	of	IN
40318	2612	10	the	the	DT
40318	2612	11	vat	vat	NN
40318	2612	12	is	be	VBZ
40318	2612	13	carefully	carefully	RB
40318	2612	14	removed	remove	VBN
40318	2612	15	by	by	IN
40318	2612	16	the	the	DT
40318	2612	17	hand	hand	NN
40318	2612	18	,	,	,
40318	2612	19	after	after	IN
40318	2612	20	which	which	WDT
40318	2612	21	the	the	DT
40318	2612	22	curd	curd	NN
40318	2612	23	-	-	HYPH
40318	2612	24	knife	knife	NN
40318	2612	25	is	be	VBZ
40318	2612	26	again	again	RB
40318	2612	27	passed	pass	VBN
40318	2612	28	through	through	IN
40318	2612	29	the	the	DT
40318	2612	30	mass	mass	NN
40318	2612	31	of	of	IN
40318	2612	32	curd	curd	NN
40318	2612	33	lengthwise	lengthwise	NN
40318	2612	34	and	and	CC
40318	2612	35	crosswise	crosswise	NN
40318	2612	36	,	,	,
40318	2612	37	continuing	continue	VBG
40318	2612	38	the	the	DT
40318	2612	39	cutting	cutting	NN
40318	2612	40	until	until	IN
40318	2612	41	the	the	DT
40318	2612	42	curd	curd	NN
40318	2612	43	has	have	VBZ
40318	2612	44	been	be	VBN
40318	2612	45	cut	cut	VBN
40318	2612	46	as	as	RB
40318	2612	47	uniformly	uniformly	JJ
40318	2612	48	as	as	IN
40318	2612	49	possible	possible	JJ
40318	2612	50	into	into	IN
40318	2612	51	very	very	RB
40318	2612	52	small	small	JJ
40318	2612	53	pieces	piece	NNS
40318	2612	54	.	.	.
40318	2613	1	_	_	NNP
40318	2613	2	Treatment	Treatment	NNP
40318	2613	3	of	of	IN
40318	2613	4	Edam	Edam	NNP
40318	2613	5	curd	curd	NN
40318	2613	6	after	after	IN
40318	2613	7	cutting._--When	cutting._--When	``
40318	2613	8	the	the	DT
40318	2613	9	cutting	cutting	NN
40318	2613	10	is	be	VBZ
40318	2613	11	completed	complete	VBN
40318	2613	12	,	,	,
40318	2613	13	one	one	CD
40318	2613	14	commences	commence	NNS
40318	2613	15	at	at	IN
40318	2613	16	once	once	RB
40318	2613	17	to	to	TO
40318	2613	18	heat	heat	VB
40318	2613	19	the	the	DT
40318	2613	20	curd	curd	NN
40318	2613	21	up	up	RP
40318	2613	22	to	to	IN
40318	2613	23	the	the	DT
40318	2613	24	temperature	temperature	NN
40318	2613	25	of	of	IN
40318	2613	26	93	93	CD
40318	2613	27	°	°	NNS
40318	2613	28	to	to	IN
40318	2613	29	96	96	CD
40318	2613	30	°	°	,
40318	2613	31	F.	F.	NNP
40318	2613	32	The	the	DT
40318	2613	33	heating	heating	NN
40318	2613	34	is	be	VBZ
40318	2613	35	done	do	VBN
40318	2613	36	as	as	RB
40318	2613	37	quickly	quickly	RB
40318	2613	38	as	as	IN
40318	2613	39	possible	possible	JJ
40318	2613	40	.	.	.
40318	2614	1	While	while	IN
40318	2614	2	the	the	DT
40318	2614	3	heating	heating	NN
40318	2614	4	is	be	VBZ
40318	2614	5	in	in	IN
40318	2614	6	progress	progress	NN
40318	2614	7	,	,	,
40318	2614	8	the	the	DT
40318	2614	9	curd	curd	NN
40318	2614	10	is	be	VBZ
40318	2614	11	kept	keep	VBN
40318	2614	12	constantly	constantly	RB
40318	2614	13	agitated	agitate	VBN
40318	2614	14	to	to	TO
40318	2614	15	prevent	prevent	VB
40318	2614	16	settling	settling	NN
40318	2614	17	and	and	CC
40318	2614	18	consequent	consequent	NN
40318	2614	19	overheating	overheating	NN
40318	2614	20	.	.	.
40318	2615	1	As	as	RB
40318	2615	2	soon	soon	RB
40318	2615	3	as	as	IN
40318	2615	4	the	the	DT
40318	2615	5	curd	curd	NN
40318	2615	6	shows	show	VBZ
40318	2615	7	signs	sign	NNS
40318	2615	8	of	of	IN
40318	2615	9	hardening	harden	VBG
40318	2615	10	,	,	,
40318	2615	11	which	which	WDT
40318	2615	12	the	the	DT
40318	2615	13	experience	experience	NN
40318	2615	14	of	of	IN
40318	2615	15	the	the	DT
40318	2615	16	worker	worker	NN
40318	2615	17	will	will	MD
40318	2615	18	enable	enable	VB
40318	2615	19	him	-PRON-	PRP
40318	2615	20	to	to	TO
40318	2615	21	determine	determine	VB
40318	2615	22	,	,	,
40318	2615	23	the	the	DT
40318	2615	24	whey	whey	NN
40318	2615	25	is	be	VBZ
40318	2615	26	drawn	draw	VBN
40318	2615	27	off	off	RP
40318	2615	28	until	until	IN
40318	2615	29	the	the	DT
40318	2615	30	upper	upper	JJ
40318	2615	31	surface	surface	NN
40318	2615	32	of	of	IN
40318	2615	33	the	the	DT
40318	2615	34	curd	curd	NN
40318	2615	35	appears	appear	VBZ
40318	2615	36	,	,	,
40318	2615	37	when	when	WRB
40318	2615	38	one	one	PRP
40318	2615	39	should	should	MD
40318	2615	40	commence	commence	VB
40318	2615	41	to	to	TO
40318	2615	42	fill	fill	VB
40318	2615	43	the	the	DT
40318	2615	44	press	press	NN
40318	2615	45	molds	mold	NNS
40318	2615	46	.	.	.
40318	2616	1	[	[	-LRB-
40318	2616	2	Illustration	illustration	NN
40318	2616	3	:	:	:
40318	2616	4	FIG	FIG	NNP
40318	2616	5	.	.	.
40318	2617	1	27.--Edam	27.--Edam	NNP
40318	2617	2	cheese	cheese	NN
40318	2617	3	mold	mold	NN
40318	2617	4	.	.	.
40318	2617	5	]	]	-RRB-
40318	2618	1	_	_	NNP
40318	2618	2	Filling	Filling	NNP
40318	2618	3	molds	mold	NNS
40318	2618	4	,	,	,
40318	2618	5	pressing	press	VBG
40318	2618	6	and	and	CC
40318	2618	7	dressing	dress	VBG
40318	2618	8	Edam._--The	Edam._--The	NNP
40318	2618	9	molds	mold	NNS
40318	2618	10	,	,	,
40318	2618	11	which	which	WDT
40318	2618	12	are	be	VBP
40318	2618	13	described	describe	VBN
40318	2618	14	later	later	RB
40318	2618	15	in	in	IN
40318	2618	16	detail	detail	NN
40318	2618	17	,	,	,
40318	2618	18	are	be	VBP
40318	2618	19	well	well	RB
40318	2618	20	soaked	soak	VBN
40318	2618	21	in	in	IN
40318	2618	22	warm	warm	JJ
40318	2618	23	water	water	NN
40318	2618	24	previous	previous	JJ
40318	2618	25	to	to	TO
40318	2618	26	use	use	VB
40318	2618	27	,	,	,
40318	2618	28	in	in	IN
40318	2618	29	order	order	NN
40318	2618	30	to	to	TO
40318	2618	31	prevent	prevent	VB
40318	2618	32	too	too	RB
40318	2618	33	sudden	sudden	JJ
40318	2618	34	chilling	chilling	JJ
40318	2618	35	of	of	IN
40318	2618	36	curd	curd	NN
40318	2618	37	and	and	CC
40318	2618	38	consequent	consequent	NN
40318	2618	39	checking	checking	NN
40318	2618	40	of	of	IN
40318	2618	41	separation	separation	NN
40318	2618	42	of	of	IN
40318	2618	43	whey	whey	NN
40318	2618	44	.	.	.
40318	2619	1	As	as	RB
40318	2619	2	soon	soon	RB
40318	2619	3	as	as	IN
40318	2619	4	whey	whey	NN
40318	2619	5	is	be	VBZ
40318	2619	6	drawn	draw	VBN
40318	2619	7	off	off	RP
40318	2619	8	,	,	,
40318	2619	9	as	as	IN
40318	2619	10	indicated	indicate	VBN
40318	2619	11	above	above	RB
40318	2619	12	,	,	,
40318	2619	13	one	one	PRP
40318	2619	14	begins	begin	VBZ
40318	2619	15	to	to	TO
40318	2619	16	fill	fill	VB
40318	2619	17	the	the	DT
40318	2619	18	pressing	press	VBG
40318	2619	19	molds	mold	NNS
40318	2619	20	(	(	-LRB-
40318	2619	21	Fig	fig	NN
40318	2619	22	.	.	.
40318	2620	1	27	27	CD
40318	2620	2	)	)	-RRB-
40318	2620	3	.	.	.
40318	2621	1	The	the	DT
40318	2621	2	filling	filling	NN
40318	2621	3	should	should	MD
40318	2621	4	be	be	VB
40318	2621	5	done	do	VBN
40318	2621	6	as	as	RB
40318	2621	7	rapidly	rapidly	RB
40318	2621	8	as	as	IN
40318	2621	9	possible	possible	JJ
40318	2621	10	to	to	TO
40318	2621	11	prevent	prevent	VB
40318	2621	12	too	too	RB
40318	2621	13	great	great	JJ
40318	2621	14	cooling	cooling	NN
40318	2621	15	of	of	IN
40318	2621	16	curd	curd	NN
40318	2621	17	.	.	.
40318	2622	1	When	when	WRB
40318	2622	2	the	the	DT
40318	2622	3	curd	curd	NN
40318	2622	4	has	have	VBZ
40318	2622	5	been	be	VBN
40318	2622	6	put	put	VBN
40318	2622	7	into	into	IN
40318	2622	8	the	the	DT
40318	2622	9	molds	mold	NNS
40318	2622	10	,	,	,
40318	2622	11	its	-PRON-	PRP$
40318	2622	12	temperature	temperature	NN
40318	2622	13	should	should	MD
40318	2622	14	not	not	RB
40318	2622	15	be	be	VB
40318	2622	16	below	below	IN
40318	2622	17	88	88	CD
40318	2622	18	°	°	NNS
40318	2622	19	F.	F.	NNP
40318	2622	20	Unless	unless	IN
40318	2622	21	care	care	NN
40318	2622	22	is	be	VBZ
40318	2622	23	taken	take	VBN
40318	2622	24	to	to	TO
40318	2622	25	keep	keep	VB
40318	2622	26	the	the	DT
40318	2622	27	curd	curd	NN
40318	2622	28	covered	cover	VBN
40318	2622	29	,	,	,
40318	2622	30	the	the	DT
40318	2622	31	portion	portion	NN
40318	2622	32	that	that	WDT
40318	2622	33	is	be	VBZ
40318	2622	34	last	last	JJ
40318	2622	35	put	put	VBN
40318	2622	36	into	into	IN
40318	2622	37	the	the	DT
40318	2622	38	molds	mold	NNS
40318	2622	39	may	may	MD
40318	2622	40	become	become	VB
40318	2622	41	too	too	RB
40318	2622	42	much	much	RB
40318	2622	43	cooled	cool	VBN
40318	2622	44	.	.	.
40318	2623	1	In	in	IN
40318	2623	2	making	make	VBG
40318	2623	3	Edam	Edam	NNP
40318	2623	4	cheese	cheese	NN
40318	2623	5	on	on	IN
40318	2623	6	a	a	DT
40318	2623	7	small	small	JJ
40318	2623	8	scale	scale	NN
40318	2623	9	,	,	,
40318	2623	10	it	-PRON-	PRP
40318	2623	11	is	be	VBZ
40318	2623	12	a	a	DT
40318	2623	13	good	good	JJ
40318	2623	14	plan	plan	NN
40318	2623	15	to	to	TO
40318	2623	16	squeeze	squeeze	VB
40318	2623	17	the	the	DT
40318	2623	18	moisture	moisture	NN
40318	2623	19	out	out	RP
40318	2623	20	with	with	IN
40318	2623	21	the	the	DT
40318	2623	22	hands	hand	NNS
40318	2623	23	as	as	RB
40318	2623	24	much	much	RB
40318	2623	25	as	as	IN
40318	2623	26	possible	possible	JJ
40318	2623	27	and	and	CC
40318	2623	28	then	then	RB
40318	2623	29	break	break	VB
40318	2623	30	it	-PRON-	PRP
40318	2623	31	up	up	RP
40318	2623	32	again	again	RB
40318	2623	33	before	before	IN
40318	2623	34	putting	put	VBG
40318	2623	35	in	in	RP
40318	2623	36	the	the	DT
40318	2623	37	molds	mold	NNS
40318	2623	38	,	,	,
40318	2623	39	when	when	WRB
40318	2623	40	the	the	DT
40318	2623	41	curd	curd	NN
40318	2623	42	should	should	MD
40318	2623	43	be	be	VB
40318	2623	44	pressed	press	VBN
40318	2623	45	into	into	IN
40318	2623	46	the	the	DT
40318	2623	47	mold	mold	NN
40318	2623	48	firmly	firmly	RB
40318	2623	49	by	by	IN
40318	2623	50	the	the	DT
40318	2623	51	hands	hand	NNS
40318	2623	52	.	.	.
40318	2624	1	The	the	DT
40318	2624	2	molds	mold	NNS
40318	2624	3	should	should	MD
40318	2624	4	be	be	VB
40318	2624	5	filled	fill	VBN
40318	2624	6	as	as	IN
40318	2624	7	nearly	nearly	RB
40318	2624	8	alike	alike	RB
40318	2624	9	as	as	IN
40318	2624	10	possible	possible	JJ
40318	2624	11	.	.	.
40318	2625	1	The	the	DT
40318	2625	2	cheese	cheese	NN
40318	2625	3	should	should	MD
40318	2625	4	weigh	weigh	VB
40318	2625	5	from	from	IN
40318	2625	6	5	5	CD
40318	2625	7	to	to	IN
40318	2625	8	5¼	5¼	CD
40318	2625	9	pounds	pound	NNS
40318	2625	10	each	each	DT
40318	2625	11	when	when	WRB
40318	2625	12	ready	ready	JJ
40318	2625	13	for	for	IN
40318	2625	14	the	the	DT
40318	2625	15	press	press	NN
40318	2625	16	.	.	.
40318	2626	1	When	when	WRB
40318	2626	2	the	the	DT
40318	2626	3	filling	filling	NN
40318	2626	4	of	of	IN
40318	2626	5	molds	mold	NNS
40318	2626	6	is	be	VBZ
40318	2626	7	completed	complete	VBN
40318	2626	8	,	,	,
40318	2626	9	they	-PRON-	PRP
40318	2626	10	are	be	VBP
40318	2626	11	put	put	VBN
40318	2626	12	under	under	IN
40318	2626	13	continual	continual	JJ
40318	2626	14	pressure	pressure	NN
40318	2626	15	of	of	IN
40318	2626	16	20	20	CD
40318	2626	17	to	to	TO
40318	2626	18	25	25	CD
40318	2626	19	pounds	pound	NNS
40318	2626	20	for	for	IN
40318	2626	21	about	about	RB
40318	2626	22	twenty	twenty	CD
40318	2626	23	-	-	HYPH
40318	2626	24	five	five	CD
40318	2626	25	or	or	CC
40318	2626	26	thirty	thirty	CD
40318	2626	27	minutes	minute	NNS
40318	2626	28	.	.	.
40318	2627	1	While	while	IN
40318	2627	2	the	the	DT
40318	2627	3	cheese	cheese	NN
40318	2627	4	is	be	VBZ
40318	2627	5	being	be	VBG
40318	2627	6	pressed	press	VBN
40318	2627	7	,	,	,
40318	2627	8	some	some	DT
40318	2627	9	sweet	sweet	JJ
40318	2627	10	whey	whey	NN
40318	2627	11	is	be	VBZ
40318	2627	12	heated	heat	VBN
40318	2627	13	to	to	IN
40318	2627	14	a	a	DT
40318	2627	15	temperature	temperature	NN
40318	2627	16	of	of	IN
40318	2627	17	125	125	CD
40318	2627	18	°	°	NNS
40318	2627	19	or	or	CC
40318	2627	20	130	130	CD
40318	2627	21	°	°	,
40318	2627	22	F.	F.	NNP
40318	2627	23	,	,	,
40318	2627	24	and	and	CC
40318	2627	25	this	this	DT
40318	2627	26	whey	whey	NN
40318	2627	27	should	should	MD
40318	2627	28	not	not	RB
40318	2627	29	be	be	VB
40318	2627	30	allowed	allow	VBN
40318	2627	31	to	to	TO
40318	2627	32	go	go	VB
40318	2627	33	below	below	IN
40318	2627	34	120	120	CD
40318	2627	35	°	°	NNS
40318	2627	36	F.	F.	NNP
40318	2627	37	at	at	IN
40318	2627	38	any	any	DT
40318	2627	39	time	time	NN
40318	2627	40	while	while	IN
40318	2627	41	it	-PRON-	PRP
40318	2627	42	is	be	VBZ
40318	2627	43	being	be	VBG
40318	2627	44	used	use	VBN
40318	2627	45	.	.	.
40318	2628	1	When	when	WRB
40318	2628	2	the	the	DT
40318	2628	3	cheeses	cheese	NNS
40318	2628	4	are	be	VBP
40318	2628	5	taken	take	VBN
40318	2628	6	from	from	IN
40318	2628	7	their	-PRON-	PRP$
40318	2628	8	molds	mold	NNS
40318	2628	9	,	,	,
40318	2628	10	each	each	DT
40318	2628	11	is	be	VBZ
40318	2628	12	put	put	VBN
40318	2628	13	into	into	IN
40318	2628	14	the	the	DT
40318	2628	15	warm	warm	JJ
40318	2628	16	whey	whey	NN
40318	2628	17	for	for	IN
40318	2628	18	two	two	CD
40318	2628	19	minutes	minute	NNS
40318	2628	20	,	,	,
40318	2628	21	then	then	RB
40318	2628	22	removed	remove	VBN
40318	2628	23	and	and	CC
40318	2628	24	dressed	dress	VBD
40318	2628	25	.	.	.
40318	2629	1	For	for	IN
40318	2629	2	dressing	dress	VBG
40318	2629	3	Edam	Edam	NNP
40318	2629	4	cheese	cheese	NN
40318	2629	5	,	,	,
40318	2629	6	the	the	DT
40318	2629	7	ordinary	ordinary	JJ
40318	2629	8	cheese	cheese	NN
40318	2629	9	bandage	bandage	NN
40318	2629	10	cloth	cloth	NN
40318	2629	11	is	be	VBZ
40318	2629	12	used	use	VBN
40318	2629	13	.	.	.
40318	2630	1	This	this	DT
40318	2630	2	is	be	VBZ
40318	2630	3	cut	cut	VBN
40318	2630	4	into	into	IN
40318	2630	5	strips	strip	NNS
40318	2630	6	,	,	,
40318	2630	7	which	which	WDT
40318	2630	8	should	should	MD
40318	2630	9	be	be	VB
40318	2630	10	long	long	JJ
40318	2630	11	enough	enough	RB
40318	2630	12	to	to	TO
40318	2630	13	reach	reach	VB
40318	2630	14	entirely	entirely	RB
40318	2630	15	around	around	IN
40318	2630	16	the	the	DT
40318	2630	17	cheese	cheese	NN
40318	2630	18	and	and	CC
40318	2630	19	overlap	overlap	VB
40318	2630	20	an	an	DT
40318	2630	21	inch	inch	NN
40318	2630	22	or	or	CC
40318	2630	23	so	so	RB
40318	2630	24	,	,	,
40318	2630	25	and	and	CC
40318	2630	26	which	which	WDT
40318	2630	27	should	should	MD
40318	2630	28	be	be	VB
40318	2630	29	wide	wide	JJ
40318	2630	30	enough	enough	RB
40318	2630	31	to	to	TO
40318	2630	32	cover	cover	VB
40318	2630	33	all	all	DT
40318	2630	34	but	but	IN
40318	2630	35	a	a	DT
40318	2630	36	small	small	JJ
40318	2630	37	portion	portion	NN
40318	2630	38	of	of	IN
40318	2630	39	the	the	DT
40318	2630	40	ends	end	NNS
40318	2630	41	of	of	IN
40318	2630	42	the	the	DT
40318	2630	43	cheese	cheese	NN
40318	2630	44	when	when	WRB
40318	2630	45	put	put	VBN
40318	2630	46	in	in	IN
40318	2630	47	place	place	NN
40318	2630	48	.	.	.
40318	2631	1	Before	before	IN
40318	2631	2	putting	put	VBG
40318	2631	3	on	on	RP
40318	2631	4	the	the	DT
40318	2631	5	bandage	bandage	NN
40318	2631	6	,	,	,
40318	2631	7	all	all	DT
40318	2631	8	rough	rough	JJ
40318	2631	9	projections	projection	NNS
40318	2631	10	should	should	MD
40318	2631	11	be	be	VB
40318	2631	12	carefully	carefully	RB
40318	2631	13	pared	pare	VBN
40318	2631	14	from	from	IN
40318	2631	15	the	the	DT
40318	2631	16	cheese	cheese	NN
40318	2631	17	.	.	.
40318	2632	1	In	in	IN
40318	2632	2	putting	put	VBG
40318	2632	3	on	on	RP
40318	2632	4	,	,	,
40318	2632	5	the	the	DT
40318	2632	6	cheese	cheese	NN
40318	2632	7	is	be	VBZ
40318	2632	8	held	hold	VBN
40318	2632	9	in	in	IN
40318	2632	10	one	one	CD
40318	2632	11	hand	hand	NN
40318	2632	12	and	and	CC
40318	2632	13	the	the	DT
40318	2632	14	bandage	bandage	NN
40318	2632	15	is	be	VBZ
40318	2632	16	wrapped	wrap	VBN
40318	2632	17	carefully	carefully	RB
40318	2632	18	around	around	IN
40318	2632	19	the	the	DT
40318	2632	20	cheese	cheese	NN
40318	2632	21	,	,	,
40318	2632	22	so	so	IN
40318	2632	23	that	that	IN
40318	2632	24	the	the	DT
40318	2632	25	whole	whole	NN
40318	2632	26	is	be	VBZ
40318	2632	27	covered	cover	VBN
40318	2632	28	,	,	,
40318	2632	29	except	except	IN
40318	2632	30	a	a	DT
40318	2632	31	small	small	JJ
40318	2632	32	portion	portion	NN
40318	2632	33	on	on	IN
40318	2632	34	the	the	DT
40318	2632	35	upper	upper	JJ
40318	2632	36	and	and	CC
40318	2632	37	lower	low	JJR
40318	2632	38	surface	surface	NN
40318	2632	39	of	of	IN
40318	2632	40	the	the	DT
40318	2632	41	cheese	cheese	NN
40318	2632	42	.	.	.
40318	2633	1	These	these	DT
40318	2633	2	bare	bare	JJ
40318	2633	3	spots	spot	NNS
40318	2633	4	are	be	VBP
40318	2633	5	covered	cover	VBN
40318	2633	6	by	by	IN
40318	2633	7	small	small	JJ
40318	2633	8	pieces	piece	NNS
40318	2633	9	of	of	IN
40318	2633	10	bandage	bandage	JJ
40318	2633	11	cloth	cloth	NN
40318	2633	12	of	of	IN
40318	2633	13	a	a	DT
40318	2633	14	size	size	NN
40318	2633	15	sufficient	sufficient	JJ
40318	2633	16	to	to	TO
40318	2633	17	fill	fill	VB
40318	2633	18	the	the	DT
40318	2633	19	bare	bare	JJ
40318	2633	20	surface	surface	NN
40318	2633	21	.	.	.
40318	2634	1	The	the	DT
40318	2634	2	bandage	bandage	NN
40318	2634	3	is	be	VBZ
40318	2634	4	kept	keep	VBN
40318	2634	5	wet	wet	JJ
40318	2634	6	with	with	IN
40318	2634	7	the	the	DT
40318	2634	8	warm	warm	JJ
40318	2634	9	sweet	sweet	JJ
40318	2634	10	whey	whey	NN
40318	2634	11	,	,	,
40318	2634	12	thus	thus	RB
40318	2634	13	facilitating	facilitate	VBG
40318	2634	14	the	the	DT
40318	2634	15	process	process	NN
40318	2634	16	of	of	IN
40318	2634	17	dressing	dress	VBG
40318	2634	18	.	.	.
40318	2635	1	After	after	IN
40318	2635	2	each	each	DT
40318	2635	3	cheese	cheese	NN
40318	2635	4	is	be	VBZ
40318	2635	5	dressed	dressed	JJ
40318	2635	6	,	,	,
40318	2635	7	it	-PRON-	PRP
40318	2635	8	should	should	MD
40318	2635	9	be	be	VB
40318	2635	10	replaced	replace	VBN
40318	2635	11	in	in	IN
40318	2635	12	the	the	DT
40318	2635	13	dressing	dress	VBG
40318	2635	14	mold	mold	NN
40318	2635	15	,	,	,
40318	2635	16	care	care	NN
40318	2635	17	being	be	VBG
40318	2635	18	taken	take	VBN
40318	2635	19	that	that	IN
40318	2635	20	the	the	DT
40318	2635	21	bandage	bandage	NN
40318	2635	22	remains	remain	VBZ
40318	2635	23	in	in	IN
40318	2635	24	place	place	NN
40318	2635	25	and	and	CC
40318	2635	26	leaves	leave	VBZ
40318	2635	27	no	no	DT
40318	2635	28	portion	portion	NN
40318	2635	29	of	of	IN
40318	2635	30	the	the	DT
40318	2635	31	surface	surface	NN
40318	2635	32	of	of	IN
40318	2635	33	the	the	DT
40318	2635	34	cheese	cheese	NN
40318	2635	35	uncovered	uncover	VBN
40318	2635	36	and	and	CC
40318	2635	37	in	in	IN
40318	2635	38	direct	direct	JJ
40318	2635	39	contact	contact	NN
40318	2635	40	with	with	IN
40318	2635	41	the	the	DT
40318	2635	42	mold	mold	NN
40318	2635	43	.	.	.
40318	2636	1	The	the	DT
40318	2636	2	cheese	cheese	NN
40318	2636	3	is	be	VBZ
40318	2636	4	then	then	RB
40318	2636	5	put	put	VBN
40318	2636	6	under	under	IN
40318	2636	7	continual	continual	JJ
40318	2636	8	pressure	pressure	NN
40318	2636	9	of	of	IN
40318	2636	10	60	60	CD
40318	2636	11	to	to	TO
40318	2636	12	120	120	CD
40318	2636	13	pounds	pound	NNS
40318	2636	14	and	and	CC
40318	2636	15	kept	keep	VBD
40318	2636	16	for	for	IN
40318	2636	17	six	six	CD
40318	2636	18	to	to	TO
40318	2636	19	twelve	twelve	CD
40318	2636	20	hours	hour	NNS
40318	2636	21	.	.	.
40318	2637	1	+185	+185	JJ
40318	2637	2	.	.	.
40318	2638	1	Salting	salt	VBG
40318	2638	2	and	and	CC
40318	2638	3	curing	cure	VBG
40318	2638	4	Edam.+--There	Edam.+--There	:
40318	2638	5	are	be	VBP
40318	2638	6	two	two	CD
40318	2638	7	methods	method	NNS
40318	2638	8	which	which	WDT
40318	2638	9	may	may	MD
40318	2638	10	be	be	VB
40318	2638	11	employed	employ	VBN
40318	2638	12	in	in	IN
40318	2638	13	salting,--dry	salting,--dry	NNP
40318	2638	14	and	and	CC
40318	2638	15	wet	wet	NNP
40318	2638	16	.	.	.
40318	2639	1	In	in	IN
40318	2639	2	dry	dry	RB
40318	2639	3	-	-	HYPH
40318	2639	4	salting	salting	NN
40318	2639	5	,	,	,
40318	2639	6	when	when	WRB
40318	2639	7	the	the	DT
40318	2639	8	cheese	cheese	NN
40318	2639	9	is	be	VBZ
40318	2639	10	finally	finally	RB
40318	2639	11	taken	take	VBN
40318	2639	12	from	from	IN
40318	2639	13	the	the	DT
40318	2639	14	press	press	NN
40318	2639	15	,	,	,
40318	2639	16	it	-PRON-	PRP
40318	2639	17	is	be	VBZ
40318	2639	18	removed	remove	VBN
40318	2639	19	from	from	IN
40318	2639	20	the	the	DT
40318	2639	21	press	press	NN
40318	2639	22	mold	mold	NN
40318	2639	23	,	,	,
40318	2639	24	its	-PRON-	PRP$
40318	2639	25	bandage	bandage	NN
40318	2639	26	is	be	VBZ
40318	2639	27	removed	remove	VBN
40318	2639	28	completely	completely	RB
40318	2639	29	,	,	,
40318	2639	30	and	and	CC
40318	2639	31	the	the	DT
40318	2639	32	cheese	cheese	NN
40318	2639	33	placed	place	VBN
40318	2639	34	in	in	IN
40318	2639	35	another	another	DT
40318	2639	36	mold	mold	NN
40318	2639	37	,	,	,
40318	2639	38	quite	quite	RB
40318	2639	39	similar	similar	JJ
40318	2639	40	,	,	,
40318	2639	41	known	know	VBN
40318	2639	42	as	as	IN
40318	2639	43	the	the	DT
40318	2639	44	salting	salt	VBG
40318	2639	45	mold	mold	NN
40318	2639	46	.	.	.
40318	2640	1	Each	each	DT
40318	2640	2	cheese	cheese	NN
40318	2640	3	is	be	VBZ
40318	2640	4	placed	place	VBN
40318	2640	5	in	in	IN
40318	2640	6	a	a	DT
40318	2640	7	salting	salt	VBG
40318	2640	8	mold	mold	NN
40318	2640	9	with	with	IN
40318	2640	10	a	a	DT
40318	2640	11	coating	coating	NN
40318	2640	12	of	of	IN
40318	2640	13	fine	fine	JJ
40318	2640	14	salt	salt	NN
40318	2640	15	completely	completely	RB
40318	2640	16	surrounding	surround	VBG
40318	2640	17	it	-PRON-	PRP
40318	2640	18	.	.	.
40318	2641	1	The	the	DT
40318	2641	2	cheese	cheese	NN
40318	2641	3	is	be	VBZ
40318	2641	4	salted	salt	VBN
40318	2641	5	in	in	IN
40318	2641	6	this	this	DT
40318	2641	7	way	way	NN
40318	2641	8	once	once	RB
40318	2641	9	each	each	DT
40318	2641	10	day	day	NN
40318	2641	11	for	for	IN
40318	2641	12	five	five	CD
40318	2641	13	or	or	CC
40318	2641	14	six	six	CD
40318	2641	15	days	day	NNS
40318	2641	16	.	.	.
40318	2642	1	Each	each	DT
40318	2642	2	day	day	NN
40318	2642	3	the	the	DT
40318	2642	4	cheese	cheese	NN
40318	2642	5	should	should	MD
40318	2642	6	be	be	VB
40318	2642	7	turned	turn	VBN
40318	2642	8	when	when	WRB
40318	2642	9	it	-PRON-	PRP
40318	2642	10	is	be	VBZ
40318	2642	11	replaced	replace	VBN
40318	2642	12	in	in	IN
40318	2642	13	the	the	DT
40318	2642	14	mold	mold	NN
40318	2642	15	,	,	,
40318	2642	16	so	so	IN
40318	2642	17	that	that	IN
40318	2642	18	it	-PRON-	PRP
40318	2642	19	will	will	MD
40318	2642	20	not	not	RB
40318	2642	21	be	be	VB
40318	2642	22	rounded	round	VBN
40318	2642	23	on	on	IN
40318	2642	24	one	one	CD
40318	2642	25	end	end	NN
40318	2642	26	more	more	JJR
40318	2642	27	than	than	IN
40318	2642	28	the	the	DT
40318	2642	29	other	other	JJ
40318	2642	30	.	.	.
40318	2643	1	In	in	IN
40318	2643	2	the	the	DT
40318	2643	3	method	method	NN
40318	2643	4	of	of	IN
40318	2643	5	wet	wet	NN
40318	2643	6	-	-	HYPH
40318	2643	7	salting	salting	NN
40318	2643	8	,	,	,
40318	2643	9	the	the	DT
40318	2643	10	cheese	cheese	NN
40318	2643	11	is	be	VBZ
40318	2643	12	placed	place	VBN
40318	2643	13	in	in	IN
40318	2643	14	a	a	DT
40318	2643	15	tank	tank	NN
40318	2643	16	of	of	IN
40318	2643	17	salt	salt	NN
40318	2643	18	brine	brine	NN
40318	2643	19	,	,	,
40318	2643	20	made	make	VBN
40318	2643	21	by	by	IN
40318	2643	22	dissolving	dissolve	VBG
40318	2643	23	common	common	JJ
40318	2643	24	salt	salt	NN
40318	2643	25	in	in	IN
40318	2643	26	water	water	NN
40318	2643	27	in	in	IN
40318	2643	28	the	the	DT
40318	2643	29	proportion	proportion	NN
40318	2643	30	of	of	IN
40318	2643	31	about	about	RB
40318	2643	32	1	1	CD
40318	2643	33	pound	pound	NN
40318	2643	34	of	of	IN
40318	2643	35	salt	salt	NN
40318	2643	36	to	to	IN
40318	2643	37	2½	2½	CD
40318	2643	38	quarts	quart	NNS
40318	2643	39	of	of	IN
40318	2643	40	water	water	NN
40318	2643	41	.	.	.
40318	2644	1	Each	each	DT
40318	2644	2	cheese	cheese	NN
40318	2644	3	is	be	VBZ
40318	2644	4	turned	turn	VBN
40318	2644	5	once	once	RB
40318	2644	6	a	a	DT
40318	2644	7	day	day	NN
40318	2644	8	and	and	CC
40318	2644	9	should	should	MD
40318	2644	10	be	be	VB
40318	2644	11	left	leave	VBN
40318	2644	12	in	in	IN
40318	2644	13	the	the	DT
40318	2644	14	brine	brine	NN
40318	2644	15	seven	seven	CD
40318	2644	16	or	or	CC
40318	2644	17	eight	eight	CD
40318	2644	18	days	day	NNS
40318	2644	19	.	.	.
40318	2645	1	When	when	WRB
40318	2645	2	the	the	DT
40318	2645	3	cheese	cheese	NN
40318	2645	4	is	be	VBZ
40318	2645	5	taken	take	VBN
40318	2645	6	from	from	IN
40318	2645	7	the	the	DT
40318	2645	8	salting	salt	VBG
40318	2645	9	mold	mold	NN
40318	2645	10	or	or	CC
40318	2645	11	salt	salt	NN
40318	2645	12	bath	bath	NN
40318	2645	13	,	,	,
40318	2645	14	it	-PRON-	PRP
40318	2645	15	is	be	VBZ
40318	2645	16	placed	place	VBN
40318	2645	17	in	in	IN
40318	2645	18	warm	warm	JJ
40318	2645	19	water	water	NN
40318	2645	20	and	and	CC
40318	2645	21	given	give	VBN
40318	2645	22	a	a	DT
40318	2645	23	vigorous	vigorous	JJ
40318	2645	24	,	,	,
40318	2645	25	thorough	thorough	JJ
40318	2645	26	brushing	brushing	NN
40318	2645	27	in	in	IN
40318	2645	28	order	order	NN
40318	2645	29	to	to	TO
40318	2645	30	remove	remove	VB
40318	2645	31	all	all	DT
40318	2645	32	slimy	slimy	JJ
40318	2645	33	or	or	CC
40318	2645	34	greasy	greasy	JJ
40318	2645	35	substances	substance	NNS
40318	2645	36	that	that	WDT
40318	2645	37	may	may	MD
40318	2645	38	have	have	VB
40318	2645	39	accumulated	accumulate	VBN
40318	2645	40	on	on	IN
40318	2645	41	the	the	DT
40318	2645	42	outer	outer	JJ
40318	2645	43	surface	surface	NN
40318	2645	44	.	.	.
40318	2646	1	When	when	WRB
40318	2646	2	the	the	DT
40318	2646	3	surface	surface	NN
40318	2646	4	is	be	VBZ
40318	2646	5	well	well	RB
40318	2646	6	cleansed	cleansed	JJ
40318	2646	7	,	,	,
40318	2646	8	the	the	DT
40318	2646	9	cheese	cheese	NN
40318	2646	10	is	be	VBZ
40318	2646	11	carefully	carefully	RB
40318	2646	12	wiped	wipe	VBN
40318	2646	13	dry	dry	JJ
40318	2646	14	with	with	IN
40318	2646	15	a	a	DT
40318	2646	16	linen	linen	NN
40318	2646	17	towel	towel	NN
40318	2646	18	and	and	CC
40318	2646	19	placed	place	VBN
40318	2646	20	upon	upon	IN
40318	2646	21	a	a	DT
40318	2646	22	shelf	shelf	NN
40318	2646	23	in	in	IN
40318	2646	24	the	the	DT
40318	2646	25	curing	curing	NN
40318	2646	26	-	-	HYPH
40318	2646	27	room	room	NN
40318	2646	28	.	.	.
40318	2647	1	In	in	IN
40318	2647	2	being	be	VBG
40318	2647	3	put	put	VBN
40318	2647	4	on	on	IN
40318	2647	5	the	the	DT
40318	2647	6	shelves	shelf	NNS
40318	2647	7	,	,	,
40318	2647	8	the	the	DT
40318	2647	9	cheeses	cheese	NNS
40318	2647	10	should	should	MD
40318	2647	11	be	be	VB
40318	2647	12	placed	place	VBN
40318	2647	13	in	in	IN
40318	2647	14	contact	contact	NN
40318	2647	15	so	so	IN
40318	2647	16	as	as	IN
40318	2647	17	to	to	TO
40318	2647	18	support	support	VB
40318	2647	19	one	one	NN
40318	2647	20	another	another	DT
40318	2647	21	,	,	,
40318	2647	22	until	until	IN
40318	2647	23	they	-PRON-	PRP
40318	2647	24	have	have	VBP
40318	2647	25	flattened	flatten	VBN
40318	2647	26	out	out	RP
40318	2647	27	at	at	IN
40318	2647	28	both	both	DT
40318	2647	29	ends	end	VBZ
40318	2647	30	so	so	RB
40318	2647	31	much	much	RB
40318	2647	32	that	that	IN
40318	2647	33	they	-PRON-	PRP
40318	2647	34	can	can	MD
40318	2647	35	stand	stand	VB
40318	2647	36	upright	upright	RB
40318	2647	37	alone	alone	RB
40318	2647	38	.	.	.
40318	2648	1	Then	then	RB
40318	2648	2	they	-PRON-	PRP
40318	2648	3	are	be	VBP
40318	2648	4	moved	move	VBN
40318	2648	5	far	far	RB
40318	2648	6	enough	enough	RB
40318	2648	7	apart	apart	RB
40318	2648	8	to	to	TO
40318	2648	9	allow	allow	VB
40318	2648	10	a	a	DT
40318	2648	11	little	little	JJ
40318	2648	12	air	air	NN
40318	2648	13	space	space	NN
40318	2648	14	between	between	IN
40318	2648	15	them	-PRON-	PRP
40318	2648	16	.	.	.
40318	2649	1	Another	another	DT
40318	2649	2	method	method	NN
40318	2649	3	of	of	IN
40318	2649	4	securing	secure	VBG
40318	2649	5	the	the	DT
40318	2649	6	flattened	flattened	JJ
40318	2649	7	ends	end	NNS
40318	2649	8	is	be	VBZ
40318	2649	9	to	to	TO
40318	2649	10	support	support	VB
40318	2649	11	each	each	DT
40318	2649	12	cheese	cheese	NN
40318	2649	13	on	on	IN
40318	2649	14	opposite	opposite	JJ
40318	2649	15	sides	side	NNS
40318	2649	16	by	by	IN
40318	2649	17	wedge	wedge	NN
40318	2649	18	-	-	HYPH
40318	2649	19	shaped	shape	VBN
40318	2649	20	pieces	piece	NNS
40318	2649	21	of	of	IN
40318	2649	22	wood	wood	NN
40318	2649	23	.	.	.
40318	2650	1	After	after	IN
40318	2650	2	being	be	VBG
40318	2650	3	placed	place	VBN
40318	2650	4	on	on	IN
40318	2650	5	the	the	DT
40318	2650	6	shelves	shelf	NNS
40318	2650	7	in	in	IN
40318	2650	8	the	the	DT
40318	2650	9	curing	curing	NN
40318	2650	10	-	-	HYPH
40318	2650	11	room	room	NN
40318	2650	12	,	,	,
40318	2650	13	they	-PRON-	PRP
40318	2650	14	are	be	VBP
40318	2650	15	turned	turn	VBN
40318	2650	16	once	once	RB
40318	2650	17	a	a	DT
40318	2650	18	day	day	NN
40318	2650	19	and	and	CC
40318	2650	20	rubbed	rub	VBN
40318	2650	21	with	with	IN
40318	2650	22	the	the	DT
40318	2650	23	bare	bare	JJ
40318	2650	24	hand	hand	NN
40318	2650	25	during	during	IN
40318	2650	26	the	the	DT
40318	2650	27	first	first	JJ
40318	2650	28	month	month	NN
40318	2650	29	,	,	,
40318	2650	30	twice	twice	RB
40318	2650	31	a	a	DT
40318	2650	32	week	week	NN
40318	2650	33	during	during	IN
40318	2650	34	the	the	DT
40318	2650	35	second	second	JJ
40318	2650	36	month	month	NN
40318	2650	37	and	and	CC
40318	2650	38	once	once	RB
40318	2650	39	a	a	DT
40318	2650	40	week	week	NN
40318	2650	41	after	after	IN
40318	2650	42	that	that	DT
40318	2650	43	.	.	.
40318	2651	1	When	when	WRB
40318	2651	2	any	any	DT
40318	2651	3	slimy	slimy	JJ
40318	2651	4	substance	substance	NN
40318	2651	5	appears	appear	VBZ
40318	2651	6	on	on	IN
40318	2651	7	the	the	DT
40318	2651	8	surface	surface	NN
40318	2651	9	of	of	IN
40318	2651	10	the	the	DT
40318	2651	11	cheese	cheese	NN
40318	2651	12	,	,	,
40318	2651	13	it	-PRON-	PRP
40318	2651	14	should	should	MD
40318	2651	15	be	be	VB
40318	2651	16	washed	wash	VBN
40318	2651	17	off	off	RP
40318	2651	18	at	at	IN
40318	2651	19	once	once	RB
40318	2651	20	with	with	IN
40318	2651	21	warm	warm	JJ
40318	2651	22	water	water	NN
40318	2651	23	or	or	CC
40318	2651	24	sweet	sweet	JJ
40318	2651	25	whey	whey	NN
40318	2651	26	.	.	.
40318	2652	1	The	the	DT
40318	2652	2	special	special	JJ
40318	2652	3	conditions	condition	NNS
40318	2652	4	of	of	IN
40318	2652	5	the	the	DT
40318	2652	6	curing	curing	NN
40318	2652	7	-	-	HYPH
40318	2652	8	room	room	NN
40318	2652	9	will	will	MD
40318	2652	10	be	be	VB
40318	2652	11	noticed	notice	VBN
40318	2652	12	in	in	IN
40318	2652	13	detail	detail	NN
40318	2652	14	below	below	RB
40318	2652	15	.	.	.
40318	2653	1	When	when	WRB
40318	2653	2	the	the	DT
40318	2653	3	cheeses	cheese	NNS
40318	2653	4	are	be	VBP
40318	2653	5	about	about	RB
40318	2653	6	two	two	CD
40318	2653	7	months	month	NNS
40318	2653	8	old	old	JJ
40318	2653	9	,	,	,
40318	2653	10	they	-PRON-	PRP
40318	2653	11	can	can	MD
40318	2653	12	be	be	VB
40318	2653	13	prepared	prepare	VBN
40318	2653	14	for	for	IN
40318	2653	15	market	market	NN
40318	2653	16	in	in	IN
40318	2653	17	the	the	DT
40318	2653	18	following	following	JJ
40318	2653	19	manner	manner	NN
40318	2653	20	:	:	:
40318	2653	21	They	-PRON-	PRP
40318	2653	22	are	be	VBP
40318	2653	23	first	first	RB
40318	2653	24	made	make	VBN
40318	2653	25	smooth	smooth	JJ
40318	2653	26	on	on	IN
40318	2653	27	the	the	DT
40318	2653	28	surface	surface	NN
40318	2653	29	by	by	IN
40318	2653	30	being	be	VBG
40318	2653	31	turned	turn	VBN
40318	2653	32	in	in	RP
40318	2653	33	a	a	DT
40318	2653	34	lathe	lathe	NN
40318	2653	35	or	or	CC
40318	2653	36	in	in	IN
40318	2653	37	some	some	DT
40318	2653	38	other	other	JJ
40318	2653	39	manner	manner	NN
40318	2653	40	,	,	,
40318	2653	41	after	after	IN
40318	2653	42	which	which	WDT
40318	2653	43	the	the	DT
40318	2653	44	surface	surface	NN
40318	2653	45	is	be	VBZ
40318	2653	46	colored	color	VBN
40318	2653	47	.	.	.
40318	2654	1	For	for	IN
40318	2654	2	coloring	coloring	NN
40318	2654	3	,	,	,
40318	2654	4	some	some	DT
40318	2654	5	carmine	carmine	NN
40318	2654	6	is	be	VBZ
40318	2654	7	dissolved	dissolve	VBN
40318	2654	8	in	in	IN
40318	2654	9	alcohol	alcohol	NNP
40318	2654	10	or	or	CC
40318	2654	11	ammonia	ammonia	NN
40318	2654	12	to	to	TO
40318	2654	13	secure	secure	VB
40318	2654	14	the	the	DT
40318	2654	15	proper	proper	JJ
40318	2654	16	shade	shade	NN
40318	2654	17	,	,	,
40318	2654	18	and	and	CC
40318	2654	19	in	in	IN
40318	2654	20	this	this	DT
40318	2654	21	color	color	NN
40318	2654	22	-	-	HYPH
40318	2654	23	bath	bath	NN
40318	2654	24	the	the	DT
40318	2654	25	cheeses	cheese	NNS
40318	2654	26	are	be	VBP
40318	2654	27	placed	place	VBN
40318	2654	28	for	for	IN
40318	2654	29	about	about	RB
40318	2654	30	one	one	CD
40318	2654	31	minute	minute	NN
40318	2654	32	,	,	,
40318	2654	33	when	when	WRB
40318	2654	34	they	-PRON-	PRP
40318	2654	35	are	be	VBP
40318	2654	36	removed	remove	VBN
40318	2654	37	and	and	CC
40318	2654	38	allowed	allow	VBN
40318	2654	39	to	to	TO
40318	2654	40	drain	drain	VB
40318	2654	41	,	,	,
40318	2654	42	and	and	CC
40318	2654	43	as	as	RB
40318	2654	44	soon	soon	RB
40318	2654	45	as	as	IN
40318	2654	46	they	-PRON-	PRP
40318	2654	47	are	be	VBP
40318	2654	48	dry	dry	JJ
40318	2654	49	the	the	DT
40318	2654	50	outside	outside	NN
40318	2654	51	of	of	IN
40318	2654	52	each	each	DT
40318	2654	53	cheese	cheese	NN
40318	2654	54	is	be	VBZ
40318	2654	55	rubbed	rub	VBN
40318	2654	56	with	with	IN
40318	2654	57	boiled	boil	VBN
40318	2654	58	linseed	linseed	NN
40318	2654	59	oil	oil	NN
40318	2654	60	,	,	,
40318	2654	61	in	in	IN
40318	2654	62	order	order	NN
40318	2654	63	to	to	TO
40318	2654	64	prevent	prevent	VB
40318	2654	65	checking	checking	NN
40318	2654	66	.	.	.
40318	2655	1	They	-PRON-	PRP
40318	2655	2	are	be	VBP
40318	2655	3	then	then	RB
40318	2655	4	wrapped	wrap	VBN
40318	2655	5	in	in	IN
40318	2655	6	tin	tin	NN
40318	2655	7	-	-	HYPH
40318	2655	8	foil	foil	NN
40318	2655	9	,	,	,
40318	2655	10	which	which	WDT
40318	2655	11	is	be	VBZ
40318	2655	12	done	do	VBN
40318	2655	13	very	very	RB
40318	2655	14	much	much	RB
40318	2655	15	like	like	IN
40318	2655	16	the	the	DT
40318	2655	17	bandaging	bandaging	NN
40318	2655	18	.	.	.
40318	2656	1	Care	care	NN
40318	2656	2	must	must	MD
40318	2656	3	be	be	VB
40318	2656	4	taken	take	VBN
40318	2656	5	to	to	TO
40318	2656	6	put	put	VB
40318	2656	7	on	on	IN
40318	2656	8	the	the	DT
40318	2656	9	tin	tin	NN
40318	2656	10	-	-	HYPH
40318	2656	11	foil	foil	NN
40318	2656	12	so	so	IN
40318	2656	13	that	that	IN
40318	2656	14	it	-PRON-	PRP
40318	2656	15	presents	present	VBZ
40318	2656	16	a	a	DT
40318	2656	17	smooth	smooth	JJ
40318	2656	18	,	,	,
40318	2656	19	neat	neat	JJ
40318	2656	20	appearance	appearance	NN
40318	2656	21	.	.	.
40318	2657	1	The	the	DT
40318	2657	2	cheeses	cheese	NNS
40318	2657	3	are	be	VBP
40318	2657	4	finally	finally	RB
40318	2657	5	packed	pack	VBN
40318	2657	6	in	in	IN
40318	2657	7	boxes	box	NNS
40318	2657	8	,	,	,
40318	2657	9	containing	contain	VBG
40318	2657	10	twelve	twelve	CD
40318	2657	11	cheeses	cheese	NNS
40318	2657	12	in	in	IN
40318	2657	13	each	each	DT
40318	2657	14	box	box	NN
40318	2657	15	,	,	,
40318	2657	16	arranged	arrange	VBN
40318	2657	17	in	in	IN
40318	2657	18	two	two	CD
40318	2657	19	layers	layer	NNS
40318	2657	20	of	of	IN
40318	2657	21	six	six	CD
40318	2657	22	each	each	DT
40318	2657	23	with	with	IN
40318	2657	24	a	a	DT
40318	2657	25	separate	separate	JJ
40318	2657	26	partition	partition	NN
40318	2657	27	for	for	IN
40318	2657	28	each	each	DT
40318	2657	29	cheese	cheese	NN
40318	2657	30	.	.	.
40318	2658	1	+186	+186	NNP
40318	2658	2	.	.	.
40318	2659	1	Equipment	equipment	NN
40318	2659	2	for	for	IN
40318	2659	3	making	make	VBG
40318	2659	4	Edam	Edam	NNP
40318	2659	5	cheese.+--Careful	cheese.+--Careful	NNP
40318	2659	6	attention	attention	NN
40318	2659	7	must	must	MD
40318	2659	8	be	be	VB
40318	2659	9	given	give	VBN
40318	2659	10	to	to	IN
40318	2659	11	the	the	DT
40318	2659	12	moisture	moisture	NN
40318	2659	13	and	and	CC
40318	2659	14	temperature	temperature	NN
40318	2659	15	of	of	IN
40318	2659	16	the	the	DT
40318	2659	17	curing	curing	NN
40318	2659	18	-	-	HYPH
40318	2659	19	room	room	NN
40318	2659	20	.	.	.
40318	2660	1	This	this	DT
40318	2660	2	room	room	NN
40318	2660	3	should	should	MD
40318	2660	4	be	be	VB
40318	2660	5	well	well	RB
40318	2660	6	ventilated	ventilate	VBN
40318	2660	7	,	,	,
40318	2660	8	quite	quite	RB
40318	2660	9	moist	moist	NN
40318	2660	10	and	and	CC
40318	2660	11	its	-PRON-	PRP$
40318	2660	12	temperature	temperature	NN
40318	2660	13	kept	keep	VBD
40318	2660	14	between	between	IN
40318	2660	15	50	50	CD
40318	2660	16	°	°	NNS
40318	2660	17	and	and	CC
40318	2660	18	65	65	CD
40318	2660	19	°	°	,
40318	2660	20	F.	F.	NNP
40318	2660	21	These	these	DT
40318	2660	22	are	be	VBP
40318	2660	23	conditions	condition	NNS
40318	2660	24	not	not	RB
40318	2660	25	easy	easy	JJ
40318	2660	26	to	to	TO
40318	2660	27	secure	secure	VB
40318	2660	28	in	in	IN
40318	2660	29	any	any	DT
40318	2660	30	ordinary	ordinary	JJ
40318	2660	31	room	room	NN
40318	2660	32	.	.	.
40318	2661	1	Some	some	DT
40318	2661	2	form	form	NN
40318	2661	3	of	of	IN
40318	2661	4	cellar	cellar	NN
40318	2661	5	is	be	VBZ
40318	2661	6	best	well	RBS
40318	2661	7	adapted	adapt	VBN
40318	2661	8	for	for	IN
40318	2661	9	these	these	DT
40318	2661	10	conditions	condition	NNS
40318	2661	11	.	.	.
40318	2662	1	The	the	DT
40318	2662	2	amount	amount	NN
40318	2662	3	of	of	IN
40318	2662	4	moisture	moisture	NN
40318	2662	5	can	can	MD
40318	2662	6	be	be	VB
40318	2662	7	determined	determine	VBN
40318	2662	8	by	by	IN
40318	2662	9	an	an	DT
40318	2662	10	instrument	instrument	NN
40318	2662	11	known	know	VBN
40318	2662	12	as	as	IN
40318	2662	13	a	a	DT
40318	2662	14	hygrometer	hygrometer	NN
40318	2662	15	.	.	.
40318	2663	1	In	in	IN
40318	2663	2	a	a	DT
40318	2663	3	curing	curing	JJ
40318	2663	4	-	-	HYPH
40318	2663	5	room	room	NN
40318	2663	6	suited	suit	VBN
40318	2663	7	for	for	IN
40318	2663	8	Edam	Edam	NNP
40318	2663	9	cheese	cheese	NN
40318	2663	10	,	,	,
40318	2663	11	the	the	DT
40318	2663	12	moisture	moisture	NN
40318	2663	13	should	should	MD
40318	2663	14	be	be	VB
40318	2663	15	between	between	IN
40318	2663	16	85	85	CD
40318	2663	17	and	and	CC
40318	2663	18	95	95	CD
40318	2663	19	per	per	NN
40318	2663	20	cent	cent	NN
40318	2663	21	,	,	,
40318	2663	22	or	or	CC
40318	2663	23	a	a	DT
40318	2663	24	little	little	JJ
40318	2663	25	short	short	JJ
40318	2663	26	of	of	IN
40318	2663	27	saturation	saturation	NN
40318	2663	28	.	.	.
40318	2664	1	When	when	WRB
40318	2664	2	the	the	DT
40318	2664	3	temperature	temperature	NN
40318	2664	4	is	be	VBZ
40318	2664	5	between	between	IN
40318	2664	6	50	50	CD
40318	2664	7	°	°	NNS
40318	2664	8	and	and	CC
40318	2664	9	65	65	CD
40318	2664	10	°	°	,
40318	2664	11	F.	F.	NNP
40318	2664	12	,	,	,
40318	2664	13	the	the	DT
40318	2664	14	moisture	moisture	NN
40318	2664	15	is	be	VBZ
40318	2664	16	between	between	IN
40318	2664	17	85	85	CD
40318	2664	18	and	and	CC
40318	2664	19	95	95	CD
40318	2664	20	per	per	IN
40318	2664	21	cent	cent	NN
40318	2664	22	if	if	IN
40318	2664	23	the	the	DT
40318	2664	24	wet	wet	JJ
40318	2664	25	-	-	HYPH
40318	2664	26	bulb	bulb	NN
40318	2664	27	thermometer	thermometer	NN
40318	2664	28	is	be	VBZ
40318	2664	29	from	from	IN
40318	2664	30	1	1	CD
40318	2664	31	to	to	IN
40318	2664	32	2	2	CD
40318	2664	33	°	°	,
40318	2664	34	F.	F.	NNP
40318	2664	35	(	(	-LRB-
40318	2664	36	or	or	CC
40318	2664	37	½	½	NNP
40318	2664	38	to	to	IN
40318	2664	39	1	1	CD
40318	2664	40	°	°	,
40318	2664	41	C.	C.	NNP
40318	2664	42	)	)	-RRB-
40318	2664	43	below	below	IN
40318	2664	44	the	the	DT
40318	2664	45	dry	dry	JJ
40318	2664	46	-	-	HYPH
40318	2664	47	bulb	bulb	NN
40318	2664	48	thermometer	thermometer	NN
40318	2664	49	.	.	.
40318	2665	1	Cheese	cheese	NN
40318	2665	2	will	will	MD
40318	2665	3	check	check	VB
40318	2665	4	or	or	CC
40318	2665	5	crack	crack	VB
40318	2665	6	and	and	CC
40318	2665	7	be	be	VB
40318	2665	8	spoiled	spoil	VBN
40318	2665	9	for	for	IN
40318	2665	10	market	market	NN
40318	2665	11	,	,	,
40318	2665	12	if	if	IN
40318	2665	13	the	the	DT
40318	2665	14	degree	degree	NN
40318	2665	15	of	of	IN
40318	2665	16	moisture	moisture	NN
40318	2665	17	is	be	VBZ
40318	2665	18	not	not	RB
40318	2665	19	kept	keep	VBN
40318	2665	20	high	high	JJ
40318	2665	21	enough	enough	RB
40318	2665	22	.	.	.
40318	2666	1	Aside	aside	RB
40318	2666	2	from	from	IN
40318	2666	3	the	the	DT
40318	2666	4	molds	mold	NNS
40318	2666	5	,	,	,
40318	2666	6	press	press	NN
40318	2666	7	and	and	CC
40318	2666	8	salting	salt	VBG
40318	2666	9	vat	vat	NN
40318	2666	10	,	,	,
40318	2666	11	the	the	DT
40318	2666	12	same	same	JJ
40318	2666	13	apparatus	apparatus	NN
40318	2666	14	that	that	WDT
40318	2666	15	is	be	VBZ
40318	2666	16	used	use	VBN
40318	2666	17	in	in	IN
40318	2666	18	making	make	VBG
40318	2666	19	Cheddar	Cheddar	NNP
40318	2666	20	can	can	MD
40318	2666	21	be	be	VB
40318	2666	22	used	use	VBN
40318	2666	23	for	for	IN
40318	2666	24	Edam	Edam	NNP
40318	2666	25	cheese	cheese	NN
40318	2666	26	.	.	.
40318	2667	1	The	the	DT
40318	2667	2	pressing	press	VBG
40318	2667	3	mold	mold	NN
40318	2667	4	is	be	VBZ
40318	2667	5	turned	turn	VBN
40318	2667	6	preferably	preferably	RB
40318	2667	7	from	from	IN
40318	2667	8	white	white	JJ
40318	2667	9	wood	wood	NN
40318	2667	10	or	or	CC
40318	2667	11	,	,	,
40318	2667	12	in	in	IN
40318	2667	13	any	any	DT
40318	2667	14	case	case	NN
40318	2667	15	,	,	,
40318	2667	16	from	from	IN
40318	2667	17	wood	wood	NN
40318	2667	18	that	that	WDT
40318	2667	19	will	will	MD
40318	2667	20	not	not	RB
40318	2667	21	taint	taint	VB
40318	2667	22	.	.	.
40318	2668	1	Each	each	DT
40318	2668	2	mold	mold	NN
40318	2668	3	consists	consist	VBZ
40318	2668	4	of	of	IN
40318	2668	5	two	two	CD
40318	2668	6	parts	part	NNS
40318	2668	7	;	;	:
40318	2668	8	the	the	DT
40318	2668	9	lower	low	JJR
40318	2668	10	constitutes	constitute	VBZ
40318	2668	11	the	the	DT
40318	2668	12	main	main	JJ
40318	2668	13	part	part	NN
40318	2668	14	of	of	IN
40318	2668	15	the	the	DT
40318	2668	16	mold	mold	NN
40318	2668	17	,	,	,
40318	2668	18	the	the	DT
40318	2668	19	upper	upper	JJ
40318	2668	20	portion	portion	NN
40318	2668	21	is	be	VBZ
40318	2668	22	simply	simply	RB
40318	2668	23	a	a	DT
40318	2668	24	cover	cover	NN
40318	2668	25	.	.	.
40318	2669	1	The	the	DT
40318	2669	2	lower	low	JJR
40318	2669	3	portion	portion	NN
40318	2669	4	or	or	CC
40318	2669	5	body	body	NN
40318	2669	6	of	of	IN
40318	2669	7	the	the	DT
40318	2669	8	mold	mold	NN
40318	2669	9	has	have	VBZ
40318	2669	10	several	several	JJ
40318	2669	11	holes	hole	NNS
40318	2669	12	in	in	IN
40318	2669	13	the	the	DT
40318	2669	14	bottom	bottom	NN
40318	2669	15	,	,	,
40318	2669	16	from	from	IN
40318	2669	17	which	which	WDT
40318	2669	18	the	the	DT
40318	2669	19	whey	whey	NN
40318	2669	20	flows	flow	VBZ
40318	2669	21	when	when	WRB
40318	2669	22	the	the	DT
40318	2669	23	cheese	cheese	NN
40318	2669	24	is	be	VBZ
40318	2669	25	pressed	press	VBN
40318	2669	26	.	.	.
40318	2670	1	Care	care	NN
40318	2670	2	must	must	MD
40318	2670	3	be	be	VB
40318	2670	4	taken	take	VBN
40318	2670	5	to	to	TO
40318	2670	6	prevent	prevent	VB
40318	2670	7	these	these	DT
40318	2670	8	holes	hole	NNS
40318	2670	9	being	be	VBG
40318	2670	10	stopped	stop	VBN
40318	2670	11	up	up	RP
40318	2670	12	by	by	IN
40318	2670	13	curd	curd	NNP
40318	2670	14	.	.	.
40318	2671	1	This	this	DT
40318	2671	2	part	part	NN
40318	2671	3	of	of	IN
40318	2671	4	the	the	DT
40318	2671	5	mold	mold	NN
40318	2671	6	is	be	VBZ
40318	2671	7	about	about	RB
40318	2671	8	six	six	CD
40318	2671	9	inches	inch	NNS
40318	2671	10	deep	deep	JJ
40318	2671	11	and	and	CC
40318	2671	12	six	six	CD
40318	2671	13	inches	inch	NNS
40318	2671	14	in	in	IN
40318	2671	15	diameter	diameter	NN
40318	2671	16	across	across	IN
40318	2671	17	the	the	DT
40318	2671	18	top	top	NN
40318	2671	19	.	.	.
40318	2672	1	The	the	DT
40318	2672	2	salting	salt	VBG
40318	2672	3	mold	mold	NN
40318	2672	4	has	have	VBZ
40318	2672	5	no	no	DT
40318	2672	6	cover	cover	NN
40318	2672	7	and	and	CC
40318	2672	8	the	the	DT
40318	2672	9	bottom	bottom	NN
40318	2672	10	is	be	VBZ
40318	2672	11	provided	provide	VBN
40318	2672	12	with	with	IN
40318	2672	13	only	only	RB
40318	2672	14	one	one	CD
40318	2672	15	hole	hole	NN
40318	2672	16	for	for	IN
40318	2672	17	the	the	DT
40318	2672	18	out	out	JJ
40318	2672	19	-	-	HYPH
40318	2672	20	flow	flow	NN
40318	2672	21	of	of	IN
40318	2672	22	whey	whey	NN
40318	2672	23	;	;	:
40318	2672	24	in	in	IN
40318	2672	25	other	other	JJ
40318	2672	26	respects	respect	NNS
40318	2672	27	it	-PRON-	PRP
40318	2672	28	is	be	VBZ
40318	2672	29	much	much	RB
40318	2672	30	like	like	IN
40318	2672	31	the	the	DT
40318	2672	32	pressing	press	VBG
40318	2672	33	mold	mold	NN
40318	2672	34	.	.	.
40318	2673	1	+187	+187	NNP
40318	2673	2	.	.	.
40318	2674	1	Qualities	quality	NNS
40318	2674	2	and	and	CC
40318	2674	3	yield	yield	NN
40318	2674	4	of	of	IN
40318	2674	5	Edam	Edam	NNP
40318	2674	6	cheese.+--The	cheese.+--the	CD
40318	2674	7	flavor	flavor	NN
40318	2674	8	of	of	IN
40318	2674	9	a	a	DT
40318	2674	10	perfect	perfect	JJ
40318	2674	11	Edam	Edam	NNP
40318	2674	12	cheese	cheese	NN
40318	2674	13	is	be	VBZ
40318	2674	14	difficult	difficult	JJ
40318	2674	15	to	to	TO
40318	2674	16	describe	describe	VB
40318	2674	17	.	.	.
40318	2675	1	It	-PRON-	PRP
40318	2675	2	is	be	VBZ
40318	2675	3	mild	mild	JJ
40318	2675	4	,	,	,
40318	2675	5	clean	clean	JJ
40318	2675	6	,	,	,
40318	2675	7	and	and	CC
40318	2675	8	pleasantly	pleasantly	RB
40318	2675	9	saline	saline	VBP
40318	2675	10	.	.	.
40318	2676	1	In	in	IN
40318	2676	2	imperfect	imperfect	JJ
40318	2676	3	Edams	Edams	NNP
40318	2676	4	,	,	,
40318	2676	5	the	the	DT
40318	2676	6	flavor	flavor	NN
40318	2676	7	is	be	VBZ
40318	2676	8	more	more	RBR
40318	2676	9	or	or	CC
40318	2676	10	less	less	RBR
40318	2676	11	sour	sour	JJ
40318	2676	12	and	and	CC
40318	2676	13	offensive	offensive	JJ
40318	2676	14	.	.	.
40318	2677	1	In	in	IN
40318	2677	2	body	body	NN
40318	2677	3	,	,	,
40318	2677	4	a	a	DT
40318	2677	5	perfect	perfect	JJ
40318	2677	6	Edam	Edam	NNP
40318	2677	7	cheese	cheese	NN
40318	2677	8	is	be	VBZ
40318	2677	9	solid	solid	JJ
40318	2677	10	,	,	,
40318	2677	11	rather	rather	RB
40318	2677	12	dry	dry	JJ
40318	2677	13	and	and	CC
40318	2677	14	mealy	mealy	JJ
40318	2677	15	or	or	CC
40318	2677	16	crumbly	crumbly	RB
40318	2677	17	.	.	.
40318	2678	1	In	in	IN
40318	2678	2	texture	texture	NN
40318	2678	3	,	,	,
40318	2678	4	it	-PRON-	PRP
40318	2678	5	should	should	MD
40318	2678	6	be	be	VB
40318	2678	7	close	close	JJ
40318	2678	8	and	and	CC
40318	2678	9	free	free	JJ
40318	2678	10	from	from	IN
40318	2678	11	pores	pore	NNS
40318	2678	12	.	.	.
40318	2679	1	In	in	IN
40318	2679	2	the	the	DT
40318	2679	3	experiments	experiment	NNS
40318	2679	4	here	here	RB
40318	2679	5	reported	report	VBD
40318	2679	6	the	the	DT
40318	2679	7	amount	amount	NN
40318	2679	8	of	of	IN
40318	2679	9	fat	fat	NN
40318	2679	10	in	in	IN
40318	2679	11	100	100	CD
40318	2679	12	pounds	pound	NNS
40318	2679	13	of	of	IN
40318	2679	14	the	the	DT
40318	2679	15	partially	partially	RB
40318	2679	16	skimmed	skim	VBN
40318	2679	17	-	-	HYPH
40318	2679	18	milk	milk	NN
40318	2679	19	varied	vary	VBN
40318	2679	20	from	from	IN
40318	2679	21	2.45	2.45	CD
40318	2679	22	to	to	IN
40318	2679	23	3.20	3.20	CD
40318	2679	24	pounds	pound	NNS
40318	2679	25	and	and	CC
40318	2679	26	averaged	average	VBD
40318	2679	27	2.77	2.77	CD
40318	2679	28	pounds	pound	NNS
40318	2679	29	.	.	.
40318	2680	1	Of	of	IN
40318	2680	2	this	this	DT
40318	2680	3	amount	amount	NN
40318	2680	4	,	,	,
40318	2680	5	from	from	IN
40318	2680	6	0.30	0.30	CD
40318	2680	7	to	to	IN
40318	2680	8	0.51	0.51	CD
40318	2680	9	pound	pound	NN
40318	2680	10	of	of	IN
40318	2680	11	fat	fat	NN
40318	2680	12	was	be	VBD
40318	2680	13	lost	lose	VBN
40318	2680	14	in	in	IN
40318	2680	15	the	the	DT
40318	2680	16	whey	whey	NN
40318	2680	17	,	,	,
40318	2680	18	with	with	IN
40318	2680	19	an	an	DT
40318	2680	20	average	average	NN
40318	2680	21	of	of	IN
40318	2680	22	0.39	0.39	CD
40318	2680	23	pound	pound	NN
40318	2680	24	.	.	.
40318	2681	1	The	the	DT
40318	2681	2	yield	yield	NN
40318	2681	3	of	of	IN
40318	2681	4	cheese	cheese	NN
40318	2681	5	from	from	IN
40318	2681	6	100	100	CD
40318	2681	7	pounds	pound	NNS
40318	2681	8	of	of	IN
40318	2681	9	milk	milk	NN
40318	2681	10	varied	vary	VBN
40318	2681	11	from	from	IN
40318	2681	12	9.60	9.60	CD
40318	2681	13	to	to	IN
40318	2681	14	11.82	11.82	CD
40318	2681	15	pounds	pound	NNS
40318	2681	16	and	and	CC
40318	2681	17	averaged	average	VBD
40318	2681	18	10.56	10.56	CD
40318	2681	19	pounds	pound	NNS
40318	2681	20	.	.	.
40318	2682	1	+188	+188	NNP
40318	2682	2	.	.	.
40318	2683	1	Gouda	Gouda	NNP
40318	2683	2	cheese.+[86]--This	cheese.+[86]--this	DT
40318	2683	3	Dutch	dutch	JJ
40318	2683	4	variety	variety	NN
40318	2683	5	is	be	VBZ
40318	2683	6	a	a	DT
40318	2683	7	sweet	sweet	JJ
40318	2683	8	-	-	HYPH
40318	2683	9	curd	curd	NN
40318	2683	10	cheese	cheese	NN
40318	2683	11	made	make	VBN
40318	2683	12	from	from	IN
40318	2683	13	whole	whole	JJ
40318	2683	14	milk	milk	NN
40318	2683	15	.	.	.
40318	2684	1	In	in	IN
40318	2684	2	shape	shape	NN
40318	2684	3	,	,	,
40318	2684	4	the	the	DT
40318	2684	5	Gouda	Gouda	NNP
40318	2684	6	cheese	cheese	NN
40318	2684	7	is	be	VBZ
40318	2684	8	somewhat	somewhat	RB
40318	2684	9	like	like	IN
40318	2684	10	a	a	DT
40318	2684	11	Cheddar	Cheddar	NNP
40318	2684	12	with	with	IN
40318	2684	13	the	the	DT
40318	2684	14	sharp	sharp	JJ
40318	2684	15	edges	edge	NNS
40318	2684	16	rounded	round	VBD
40318	2684	17	off	off	RP
40318	2684	18	and	and	CC
40318	2684	19	sloping	slope	VBG
40318	2684	20	toward	toward	IN
40318	2684	21	the	the	DT
40318	2684	22	outer	outer	JJ
40318	2684	23	circumference	circumference	NN
40318	2684	24	at	at	IN
40318	2684	25	the	the	DT
40318	2684	26	middle	middle	NN
40318	2684	27	from	from	IN
40318	2684	28	the	the	DT
40318	2684	29	end	end	NN
40318	2684	30	faces	face	NNS
40318	2684	31	.	.	.
40318	2685	1	They	-PRON-	PRP
40318	2685	2	usually	usually	RB
40318	2685	3	weigh	weigh	VBP
40318	2685	4	10	10	CD
40318	2685	5	or	or	CC
40318	2685	6	12	12	CD
40318	2685	7	pounds	pound	NNS
40318	2685	8	,	,	,
40318	2685	9	though	though	IN
40318	2685	10	they	-PRON-	PRP
40318	2685	11	vary	vary	VBP
40318	2685	12	in	in	IN
40318	2685	13	weight	weight	NN
40318	2685	14	from	from	IN
40318	2685	15	8	8	CD
40318	2685	16	to	to	IN
40318	2685	17	16	16	CD
40318	2685	18	pounds	pound	NNS
40318	2685	19	.	.	.
40318	2686	1	They	-PRON-	PRP
40318	2686	2	are	be	VBP
40318	2686	3	largely	largely	RB
40318	2686	4	manufactured	manufacture	VBN
40318	2686	5	in	in	IN
40318	2686	6	southern	southern	JJ
40318	2686	7	Holland	Holland	NNP
40318	2686	8	,	,	,
40318	2686	9	and	and	CC
40318	2686	10	derive	derive	VB
40318	2686	11	their	-PRON-	PRP$
40318	2686	12	name	name	NN
40318	2686	13	from	from	IN
40318	2686	14	the	the	DT
40318	2686	15	town	town	NN
40318	2686	16	in	in	IN
40318	2686	17	which	which	WDT
40318	2686	18	they	-PRON-	PRP
40318	2686	19	were	be	VBD
40318	2686	20	first	first	RB
40318	2686	21	made	make	VBN
40318	2686	22	.	.	.
40318	2687	1	Fresh	fresh	JJ
40318	2687	2	sweet	sweet	JJ
40318	2687	3	milk	milk	NN
40318	2687	4	that	that	WDT
40318	2687	5	has	have	VBZ
40318	2687	6	been	be	VBN
40318	2687	7	produced	produce	VBN
40318	2687	8	and	and	CC
40318	2687	9	cared	care	VBN
40318	2687	10	for	for	IN
40318	2687	11	in	in	IN
40318	2687	12	the	the	DT
40318	2687	13	best	good	JJS
40318	2687	14	possible	possible	JJ
40318	2687	15	manner	manner	NN
40318	2687	16	should	should	MD
40318	2687	17	be	be	VB
40318	2687	18	used	use	VBN
40318	2687	19	.	.	.
40318	2688	1	+189	+189	NNP
40318	2688	2	.	.	.
40318	2689	1	Method	method	NN
40318	2689	2	of	of	IN
40318	2689	3	manufacture.+--The	manufacture.+--the	NN
40318	2689	4	processes	process	NNS
40318	2689	5	of	of	IN
40318	2689	6	manufacturing	manufacture	VBG
40318	2689	7	Gouda	Gouda	NNP
40318	2689	8	cheese	cheese	NN
40318	2689	9	are	be	VBP
40318	2689	10	as	as	IN
40318	2689	11	follows	follow	VBZ
40318	2689	12	:	:	:
40318	2689	13	_	_	NNP
40318	2689	14	Treatment	Treatment	NNP
40318	2689	15	of	of	IN
40318	2689	16	milk	milk	NN
40318	2689	17	before	before	IN
40318	2689	18	adding	add	VBG
40318	2689	19	rennet._--The	rennet._--The	:
40318	2689	20	temperature	temperature	NN
40318	2689	21	of	of	IN
40318	2689	22	the	the	DT
40318	2689	23	milk	milk	NN
40318	2689	24	should	should	MD
40318	2689	25	be	be	VB
40318	2689	26	brought	bring	VBN
40318	2689	27	up	up	RP
40318	2689	28	to	to	IN
40318	2689	29	a	a	DT
40318	2689	30	point	point	NN
40318	2689	31	not	not	RB
40318	2689	32	below	below	IN
40318	2689	33	88	88	CD
40318	2689	34	°	°	,
40318	2689	35	F.	F.	NNP
40318	2689	36	nor	nor	CC
40318	2689	37	much	much	JJ
40318	2689	38	above	above	IN
40318	2689	39	90	90	CD
40318	2689	40	°	°	,
40318	2689	41	F.	F.	NNP
40318	2689	42	When	when	WRB
40318	2689	43	the	the	DT
40318	2689	44	desired	desire	VBN
40318	2689	45	temperature	temperature	NN
40318	2689	46	has	have	VBZ
40318	2689	47	been	be	VBN
40318	2689	48	reached	reach	VBN
40318	2689	49	and	and	CC
40318	2689	50	has	have	VBZ
40318	2689	51	become	become	VBN
40318	2689	52	constant	constant	JJ
40318	2689	53	,	,	,
40318	2689	54	the	the	DT
40318	2689	55	coloring	color	VBG
40318	2689	56	matter	matter	NN
40318	2689	57	is	be	VBZ
40318	2689	58	added	add	VBN
40318	2689	59	.	.	.
40318	2690	1	One	one	CD
40318	2690	2	ounce	ounce	NN
40318	2690	3	of	of	IN
40318	2690	4	cheese	cheese	NN
40318	2690	5	color	color	NN
40318	2690	6	for	for	IN
40318	2690	7	about	about	RB
40318	2690	8	1200	1200	CD
40318	2690	9	pounds	pound	NNS
40318	2690	10	of	of	IN
40318	2690	11	milk	milk	NN
40318	2690	12	may	may	MD
40318	2690	13	be	be	VB
40318	2690	14	used	use	VBN
40318	2690	15	.	.	.
40318	2691	1	The	the	DT
40318	2691	2	coloring	color	VBG
40318	2691	3	matter	matter	NN
40318	2691	4	should	should	MD
40318	2691	5	be	be	VB
40318	2691	6	thoroughly	thoroughly	RB
40318	2691	7	incorporated	incorporate	VBN
40318	2691	8	by	by	IN
40318	2691	9	stirring	stir	VBG
40318	2691	10	before	before	IN
40318	2691	11	the	the	DT
40318	2691	12	rennet	rennet	NN
40318	2691	13	is	be	VBZ
40318	2691	14	added	add	VBN
40318	2691	15	.	.	.
40318	2692	1	_	_	NNP
40318	2692	2	Addition	addition	NN
40318	2692	3	of	of	IN
40318	2692	4	rennet	rennet	NN
40318	2692	5	to	to	TO
40318	2692	6	milk._--The	milk._--The	NFP
40318	2692	7	rennet	rennet	NN
40318	2692	8	should	should	MD
40318	2692	9	not	not	RB
40318	2692	10	be	be	VB
40318	2692	11	added	add	VBN
40318	2692	12	until	until	IN
40318	2692	13	the	the	DT
40318	2692	14	milk	milk	NN
40318	2692	15	has	have	VBZ
40318	2692	16	reached	reach	VBN
40318	2692	17	the	the	DT
40318	2692	18	desired	desire	VBN
40318	2692	19	temperature	temperature	NN
40318	2692	20	(	(	-LRB-
40318	2692	21	88	88	CD
40318	2692	22	to	to	TO
40318	2692	23	90	90	CD
40318	2692	24	°	°	,
40318	2692	25	F.	F.	NNP
40318	2692	26	)	)	-RRB-
40318	2692	27	and	and	CC
40318	2692	28	this	this	DT
40318	2692	29	temperature	temperature	NN
40318	2692	30	has	have	VBZ
40318	2692	31	become	become	VBN
40318	2692	32	constant	constant	JJ
40318	2692	33	.	.	.
40318	2693	1	The	the	DT
40318	2693	2	milk	milk	NN
40318	2693	3	should	should	MD
40318	2693	4	be	be	VB
40318	2693	5	completely	completely	RB
40318	2693	6	coagulated	coagulate	VBN
40318	2693	7	,	,	,
40318	2693	8	ready	ready	JJ
40318	2693	9	for	for	IN
40318	2693	10	cutting	cut	VBG
40318	2693	11	,	,	,
40318	2693	12	in	in	IN
40318	2693	13	fifteen	fifteen	CD
40318	2693	14	or	or	CC
40318	2693	15	twenty	twenty	CD
40318	2693	16	minutes	minute	NNS
40318	2693	17	.	.	.
40318	2694	1	The	the	DT
40318	2694	2	same	same	JJ
40318	2694	3	precautions	precaution	NNS
40318	2694	4	should	should	MD
40318	2694	5	be	be	VB
40318	2694	6	used	use	VBN
40318	2694	7	in	in	IN
40318	2694	8	adding	add	VBG
40318	2694	9	rennet	rennet	NN
40318	2694	10	as	as	IN
40318	2694	11	those	those	DT
40318	2694	12	previously	previously	RB
40318	2694	13	mentioned	mention	VBN
40318	2694	14	in	in	IN
40318	2694	15	connection	connection	NN
40318	2694	16	with	with	IN
40318	2694	17	the	the	DT
40318	2694	18	manufacture	manufacture	NN
40318	2694	19	of	of	IN
40318	2694	20	Edam	Edam	NNP
40318	2694	21	cheese	cheese	NN
40318	2694	22	.	.	.
40318	2695	1	_	_	NNP
40318	2695	2	Cutting	cut	VBG
40318	2695	3	the	the	DT
40318	2695	4	curd._--The	curd._--The	NNS
40318	2695	5	curd	curd	NN
40318	2695	6	should	should	MD
40318	2695	7	be	be	VB
40318	2695	8	cut	cut	VBN
40318	2695	9	when	when	WRB
40318	2695	10	it	-PRON-	PRP
40318	2695	11	is	be	VBZ
40318	2695	12	of	of	IN
40318	2695	13	about	about	RB
40318	2695	14	the	the	DT
40318	2695	15	hardness	hardness	NNP
40318	2695	16	generally	generally	RB
40318	2695	17	observed	observe	VBN
40318	2695	18	for	for	IN
40318	2695	19	cutting	cut	VBG
40318	2695	20	in	in	IN
40318	2695	21	the	the	DT
40318	2695	22	Cheddar	Cheddar	NNP
40318	2695	23	process	process	NN
40318	2695	24	.	.	.
40318	2696	1	The	the	DT
40318	2696	2	cutting	cutting	NN
40318	2696	3	is	be	VBZ
40318	2696	4	done	do	VBN
40318	2696	5	as	as	IN
40318	2696	6	in	in	IN
40318	2696	7	the	the	DT
40318	2696	8	Cheddar	Cheddar	NNP
40318	2696	9	process	process	NN
40318	2696	10	except	except	IN
40318	2696	11	that	that	IN
40318	2696	12	the	the	DT
40318	2696	13	curd	curd	NN
40318	2696	14	is	be	VBZ
40318	2696	15	cut	cut	VBN
40318	2696	16	a	a	DT
40318	2696	17	little	little	JJ
40318	2696	18	finer	fine	JJR
40318	2696	19	in	in	IN
40318	2696	20	the	the	DT
40318	2696	21	Gouda	Gouda	NNP
40318	2696	22	cheese	cheese	NN
40318	2696	23	.	.	.
40318	2697	1	Curd	Curd	NNP
40318	2697	2	should	should	MD
40318	2697	3	be	be	VB
40318	2697	4	about	about	IN
40318	2697	5	the	the	DT
40318	2697	6	size	size	NN
40318	2697	7	of	of	IN
40318	2697	8	peas	pea	NNS
40318	2697	9	or	or	CC
40318	2697	10	wheat	wheat	NN
40318	2697	11	kernels	kernel	NNS
40318	2697	12	when	when	WRB
40318	2697	13	ready	ready	JJ
40318	2697	14	for	for	IN
40318	2697	15	press	press	NN
40318	2697	16	and	and	CC
40318	2697	17	as	as	IN
40318	2697	18	uniform	uniform	NN
40318	2697	19	in	in	IN
40318	2697	20	size	size	NN
40318	2697	21	as	as	IN
40318	2697	22	possible	possible	JJ
40318	2697	23	.	.	.
40318	2698	1	_	_	NNP
40318	2698	2	Treatment	Treatment	NNP
40318	2698	3	of	of	IN
40318	2698	4	curd	curd	NN
40318	2698	5	after	after	IN
40318	2698	6	cutting._--After	cutting._--after	NN
40318	2698	7	the	the	DT
40318	2698	8	cutting	cutting	NN
40318	2698	9	is	be	VBZ
40318	2698	10	completed	complete	VBN
40318	2698	11	,	,	,
40318	2698	12	heating	heating	NN
40318	2698	13	and	and	CC
40318	2698	14	stirring	stirring	NN
40318	2698	15	is	be	VBZ
40318	2698	16	begun	begin	VBN
40318	2698	17	at	at	IN
40318	2698	18	once	once	RB
40318	2698	19	.	.	.
40318	2699	1	The	the	DT
40318	2699	2	heating	heating	NN
40318	2699	3	and	and	CC
40318	2699	4	constant	constant	JJ
40318	2699	5	stirring	stirring	NN
40318	2699	6	is	be	VBZ
40318	2699	7	continued	continue	VBN
40318	2699	8	until	until	IN
40318	2699	9	the	the	DT
40318	2699	10	curd	curd	NN
40318	2699	11	reaches	reach	VBZ
40318	2699	12	a	a	DT
40318	2699	13	temperature	temperature	NN
40318	2699	14	of	of	IN
40318	2699	15	104	104	CD
40318	2699	16	°	°	,
40318	2699	17	F.	F.	NNP
40318	2699	18	,	,	,
40318	2699	19	which	which	WDT
40318	2699	20	should	should	MD
40318	2699	21	require	require	VB
40318	2699	22	from	from	IN
40318	2699	23	thirty	thirty	CD
40318	2699	24	to	to	IN
40318	2699	25	forty	forty	CD
40318	2699	26	minutes	minute	NNS
40318	2699	27	.	.	.
40318	2700	1	When	when	WRB
40318	2700	2	the	the	DT
40318	2700	3	curd	curd	NN
40318	2700	4	becomes	become	VBZ
40318	2700	5	rubber	rubber	NN
40318	2700	6	-	-	HYPH
40318	2700	7	like	like	JJ
40318	2700	8	in	in	IN
40318	2700	9	feeling	feeling	NN
40318	2700	10	,	,	,
40318	2700	11	the	the	DT
40318	2700	12	whey	whey	NN
40318	2700	13	should	should	MD
40318	2700	14	be	be	VB
40318	2700	15	run	run	VBN
40318	2700	16	off	off	RP
40318	2700	17	.	.	.
40318	2701	1	The	the	DT
40318	2701	2	whey	whey	NN
40318	2701	3	should	should	MD
40318	2701	4	be	be	VB
40318	2701	5	entirely	entirely	RB
40318	2701	6	sweet	sweet	JJ
40318	2701	7	when	when	WRB
40318	2701	8	it	-PRON-	PRP
40318	2701	9	is	be	VBZ
40318	2701	10	removed	remove	VBN
40318	2701	11	.	.	.
40318	2702	1	_	_	NNP
40318	2702	2	Pressing	Pressing	NNP
40318	2702	3	and	and	CC
40318	2702	4	dressing	dress	VBG
40318	2702	5	Gouda._--After	gouda._--after	XX
40318	2702	6	the	the	DT
40318	2702	7	whey	whey	NN
40318	2702	8	is	be	VBZ
40318	2702	9	off	off	RB
40318	2702	10	,	,	,
40318	2702	11	the	the	DT
40318	2702	12	curd	curd	NN
40318	2702	13	is	be	VBZ
40318	2702	14	put	put	VBN
40318	2702	15	in	in	IN
40318	2702	16	molds	mold	NNS
40318	2702	17	at	at	IN
40318	2702	18	once	once	RB
40318	2702	19	without	without	IN
40318	2702	20	salting	salt	VBG
40318	2702	21	(	(	-LRB-
40318	2702	22	Fig	fig	NN
40318	2702	23	.	.	.
40318	2703	1	28	28	CD
40318	2703	2	)	)	-RRB-
40318	2703	3	.	.	.
40318	2704	1	Pains	pain	NNS
40318	2704	2	should	should	MD
40318	2704	3	be	be	VB
40318	2704	4	taken	take	VBN
40318	2704	5	in	in	IN
40318	2704	6	this	this	DT
40318	2704	7	process	process	NN
40318	2704	8	to	to	TO
40318	2704	9	keep	keep	VB
40318	2704	10	the	the	DT
40318	2704	11	temperature	temperature	NN
40318	2704	12	of	of	IN
40318	2704	13	the	the	DT
40318	2704	14	curd	curd	NN
40318	2704	15	as	as	IN
40318	2704	16	near	near	IN
40318	2704	17	100	100	CD
40318	2704	18	°	°	,
40318	2704	19	F.	F.	NNP
40318	2704	20	as	as	IN
40318	2704	21	possible	possible	JJ
40318	2704	22	.	.	.
40318	2705	1	Each	each	DT
40318	2705	2	cheese	cheese	NN
40318	2705	3	is	be	VBZ
40318	2705	4	placed	place	VBN
40318	2705	5	under	under	IN
40318	2705	6	continuous	continuous	JJ
40318	2705	7	pressure	pressure	NN
40318	2705	8	amounting	amount	VBG
40318	2705	9	to	to	IN
40318	2705	10	ten	ten	CD
40318	2705	11	or	or	CC
40318	2705	12	twenty	twenty	CD
40318	2705	13	times	time	NNS
40318	2705	14	its	-PRON-	PRP$
40318	2705	15	own	own	JJ
40318	2705	16	weight	weight	NN
40318	2705	17	and	and	CC
40318	2705	18	kept	keep	VBD
40318	2705	19	for	for	IN
40318	2705	20	about	about	IN
40318	2705	21	half	half	PDT
40318	2705	22	an	an	DT
40318	2705	23	hour	hour	NN
40318	2705	24	.	.	.
40318	2706	1	The	the	DT
40318	2706	2	first	first	JJ
40318	2706	3	bandage	bandage	NN
40318	2706	4	is	be	VBZ
40318	2706	5	put	put	VBN
40318	2706	6	on	on	RP
40318	2706	7	in	in	IN
40318	2706	8	very	very	RB
40318	2706	9	much	much	RB
40318	2706	10	the	the	DT
40318	2706	11	same	same	JJ
40318	2706	12	manner	manner	NN
40318	2706	13	as	as	IN
40318	2706	14	in	in	IN
40318	2706	15	Edam	Edam	NNP
40318	2706	16	cheese	cheese	NN
40318	2706	17	making	making	NN
40318	2706	18	.	.	.
40318	2707	1	The	the	DT
40318	2707	2	cheese	cheese	NN
40318	2707	3	is	be	VBZ
40318	2707	4	then	then	RB
40318	2707	5	put	put	VBN
40318	2707	6	in	in	IN
40318	2707	7	press	press	NN
40318	2707	8	again	again	RB
40318	2707	9	for	for	IN
40318	2707	10	about	about	RB
40318	2707	11	one	one	CD
40318	2707	12	hour	hour	NN
40318	2707	13	.	.	.
40318	2708	1	The	the	DT
40318	2708	2	first	first	JJ
40318	2708	3	bandage	bandage	NN
40318	2708	4	is	be	VBZ
40318	2708	5	then	then	RB
40318	2708	6	taken	take	VBN
40318	2708	7	off	off	RP
40318	2708	8	and	and	CC
40318	2708	9	a	a	DT
40318	2708	10	second	second	JJ
40318	2708	11	one	one	NN
40318	2708	12	like	like	IN
40318	2708	13	the	the	DT
40318	2708	14	first	first	JJ
40318	2708	15	put	put	NN
40318	2708	16	on	on	RP
40318	2708	17	with	with	IN
40318	2708	18	great	great	JJ
40318	2708	19	care	care	NN
40318	2708	20	,	,	,
40318	2708	21	taking	take	VBG
40318	2708	22	pains	pain	NNS
40318	2708	23	to	to	TO
40318	2708	24	make	make	VB
40318	2708	25	the	the	DT
40318	2708	26	bandage	bandage	NN
40318	2708	27	smooth	smooth	VB
40318	2708	28	,	,	,
40318	2708	29	capping	cap	VBG
40318	2708	30	the	the	DT
40318	2708	31	ends	end	NNS
40318	2708	32	as	as	IN
40318	2708	33	before	before	RB
40318	2708	34	.	.	.
40318	2709	1	The	the	DT
40318	2709	2	cheese	cheese	NN
40318	2709	3	is	be	VBZ
40318	2709	4	then	then	RB
40318	2709	5	put	put	VBN
40318	2709	6	in	in	IN
40318	2709	7	press	press	NN
40318	2709	8	again	again	RB
40318	2709	9	and	and	CC
40318	2709	10	left	leave	VBD
40318	2709	11	twelve	twelve	CD
40318	2709	12	hours	hour	NNS
40318	2709	13	or	or	CC
40318	2709	14	more	more	JJR
40318	2709	15	.	.	.
40318	2710	1	[	[	-LRB-
40318	2710	2	Illustration	illustration	NN
40318	2710	3	:	:	:
40318	2710	4	FIG	FIG	NNP
40318	2710	5	.	.	.
40318	2711	1	28.--Gouda	28.--gouda	CD
40318	2711	2	cheese	cheese	NN
40318	2711	3	mold	mold	NN
40318	2711	4	.	.	.
40318	2711	5	]	]	-RRB-
40318	2712	1	_	_	NNP
40318	2712	2	Salting	Salting	NNP
40318	2712	3	and	and	CC
40318	2712	4	curing._--When	curing._--When	NNP
40318	2712	5	Gouda	Gouda	NNP
40318	2712	6	cheese	cheese	NN
40318	2712	7	is	be	VBZ
40318	2712	8	taken	take	VBN
40318	2712	9	from	from	IN
40318	2712	10	the	the	DT
40318	2712	11	press	press	NN
40318	2712	12	,	,	,
40318	2712	13	the	the	DT
40318	2712	14	bandage	bandage	NN
40318	2712	15	is	be	VBZ
40318	2712	16	removed	remove	VBN
40318	2712	17	and	and	CC
40318	2712	18	it	-PRON-	PRP
40318	2712	19	is	be	VBZ
40318	2712	20	placed	place	VBN
40318	2712	21	for	for	IN
40318	2712	22	twenty	twenty	CD
40318	2712	23	-	-	HYPH
40318	2712	24	four	four	CD
40318	2712	25	hours	hour	NNS
40318	2712	26	in	in	IN
40318	2712	27	a	a	DT
40318	2712	28	curing	curing	NN
40318	2712	29	-	-	HYPH
40318	2712	30	room	room	NN
40318	2712	31	like	like	IN
40318	2712	32	that	that	DT
40318	2712	33	used	use	VBN
40318	2712	34	for	for	IN
40318	2712	35	Edam	Edam	NNP
40318	2712	36	cheese	cheese	NN
40318	2712	37	,	,	,
40318	2712	38	as	as	IN
40318	2712	39	previously	previously	RB
40318	2712	40	described	describe	VBN
40318	2712	41	.	.	.
40318	2713	1	Each	each	DT
40318	2713	2	cheese	cheese	NN
40318	2713	3	is	be	VBZ
40318	2713	4	then	then	RB
40318	2713	5	rubbed	rub	VBN
40318	2713	6	all	all	RB
40318	2713	7	over	over	RB
40318	2713	8	with	with	IN
40318	2713	9	dry	dry	JJ
40318	2713	10	salt	salt	NN
40318	2713	11	until	until	IN
40318	2713	12	the	the	DT
40318	2713	13	salt	salt	NN
40318	2713	14	begins	begin	VBZ
40318	2713	15	to	to	TO
40318	2713	16	dissolve	dissolve	VB
40318	2713	17	,	,	,
40318	2713	18	and	and	CC
40318	2713	19	this	this	DT
40318	2713	20	same	same	JJ
40318	2713	21	treatment	treatment	NN
40318	2713	22	is	be	VBZ
40318	2713	23	continued	continue	VBN
40318	2713	24	twice	twice	RB
40318	2713	25	a	a	DT
40318	2713	26	day	day	NN
40318	2713	27	for	for	IN
40318	2713	28	ten	ten	CD
40318	2713	29	days	day	NNS
40318	2713	30	.	.	.
40318	2714	1	At	at	IN
40318	2714	2	the	the	DT
40318	2714	3	end	end	NN
40318	2714	4	of	of	IN
40318	2714	5	that	that	DT
40318	2714	6	time	time	NN
40318	2714	7	,	,	,
40318	2714	8	each	each	DT
40318	2714	9	cheese	cheese	NN
40318	2714	10	is	be	VBZ
40318	2714	11	carefully	carefully	RB
40318	2714	12	and	and	CC
40318	2714	13	thoroughly	thoroughly	RB
40318	2714	14	washed	wash	VBN
40318	2714	15	in	in	IN
40318	2714	16	warm	warm	JJ
40318	2714	17	water	water	NN
40318	2714	18	and	and	CC
40318	2714	19	dried	dry	VBN
40318	2714	20	with	with	IN
40318	2714	21	a	a	DT
40318	2714	22	clean	clean	JJ
40318	2714	23	linen	linen	NN
40318	2714	24	towel	towel	NN
40318	2714	25	.	.	.
40318	2715	1	The	the	DT
40318	2715	2	cheeses	cheese	NNS
40318	2715	3	are	be	VBP
40318	2715	4	then	then	RB
40318	2715	5	placed	place	VBN
40318	2715	6	on	on	IN
40318	2715	7	the	the	DT
40318	2715	8	shelves	shelf	NNS
40318	2715	9	of	of	IN
40318	2715	10	the	the	DT
40318	2715	11	curing	curing	NN
40318	2715	12	-	-	HYPH
40318	2715	13	room	room	NN
40318	2715	14	,	,	,
40318	2715	15	turned	turn	VBD
40318	2715	16	once	once	RB
40318	2715	17	a	a	DT
40318	2715	18	day	day	NN
40318	2715	19	and	and	CC
40318	2715	20	rubbed	rub	VBN
40318	2715	21	.	.	.
40318	2716	1	The	the	DT
40318	2716	2	temperature	temperature	NN
40318	2716	3	and	and	CC
40318	2716	4	moisture	moisture	NN
40318	2716	5	are	be	VBP
40318	2716	6	controlled	control	VBN
40318	2716	7	as	as	IN
40318	2716	8	described	describe	VBN
40318	2716	9	in	in	IN
40318	2716	10	the	the	DT
40318	2716	11	curing	curing	NN
40318	2716	12	process	process	NN
40318	2716	13	of	of	IN
40318	2716	14	Edam	Edam	NNP
40318	2716	15	cheese	cheese	NN
40318	2716	16	.	.	.
40318	2717	1	If	if	IN
40318	2717	2	the	the	DT
40318	2717	3	outer	outer	JJ
40318	2717	4	surfaces	surface	NNS
40318	2717	5	of	of	IN
40318	2717	6	the	the	DT
40318	2717	7	cheese	cheese	NN
40318	2717	8	become	become	VBP
40318	2717	9	slimy	slimy	JJ
40318	2717	10	at	at	IN
40318	2717	11	any	any	DT
40318	2717	12	time	time	NN
40318	2717	13	,	,	,
40318	2717	14	they	-PRON-	PRP
40318	2717	15	are	be	VBP
40318	2717	16	carefully	carefully	RB
40318	2717	17	washed	wash	VBN
40318	2717	18	in	in	IN
40318	2717	19	warm	warm	JJ
40318	2717	20	water	water	NN
40318	2717	21	and	and	CC
40318	2717	22	dried	dry	VBN
40318	2717	23	with	with	IN
40318	2717	24	clean	clean	JJ
40318	2717	25	towels	towel	NNS
40318	2717	26	.	.	.
40318	2718	1	Under	under	IN
40318	2718	2	these	these	DT
40318	2718	3	conditions	condition	NNS
40318	2718	4	,	,	,
40318	2718	5	cheese	cheese	NN
40318	2718	6	ripens	ripen	VBZ
40318	2718	7	in	in	IN
40318	2718	8	two	two	CD
40318	2718	9	or	or	CC
40318	2718	10	three	three	CD
40318	2718	11	months	month	NNS
40318	2718	12	.	.	.
40318	2719	1	+190	+190	NNP
40318	2719	2	.	.	.
40318	2720	1	Equipment	equipment	NN
40318	2720	2	for	for	IN
40318	2720	3	Gouda	Gouda	NNP
40318	2720	4	cheese.+--The	cheese.+--the	CD
40318	2720	5	molds	mold	NNS
40318	2720	6	,	,	,
40318	2720	7	press	press	NN
40318	2720	8	and	and	CC
40318	2720	9	curing	curing	NN
40318	2720	10	-	-	HYPH
40318	2720	11	room	room	NN
40318	2720	12	are	be	VBP
40318	2720	13	the	the	DT
40318	2720	14	only	only	JJ
40318	2720	15	equipment	equipment	NN
40318	2720	16	needed	need	VBN
40318	2720	17	in	in	IN
40318	2720	18	the	the	DT
40318	2720	19	making	making	NN
40318	2720	20	of	of	IN
40318	2720	21	Gouda	Gouda	NNP
40318	2720	22	cheese	cheese	NN
40318	2720	23	that	that	WDT
40318	2720	24	differ	differ	VBP
40318	2720	25	from	from	IN
40318	2720	26	that	that	DT
40318	2720	27	employed	employ	VBN
40318	2720	28	in	in	IN
40318	2720	29	making	make	VBG
40318	2720	30	Cheddar	Cheddar	NNP
40318	2720	31	cheese	cheese	NN
40318	2720	32	.	.	.
40318	2721	1	The	the	DT
40318	2721	2	mold	mold	NN
40318	2721	3	used	use	VBN
40318	2721	4	for	for	IN
40318	2721	5	Gouda	Gouda	NNP
40318	2721	6	cheese	cheese	NN
40318	2721	7	consists	consist	VBZ
40318	2721	8	of	of	IN
40318	2721	9	two	two	CD
40318	2721	10	portions	portion	NNS
40318	2721	11	,	,	,
40318	2721	12	which	which	WDT
40318	2721	13	are	be	VBP
40318	2721	14	shown	show	VBN
40318	2721	15	separately	separately	RB
40318	2721	16	in	in	IN
40318	2721	17	Fig	Fig	NNP
40318	2721	18	.	.	.
40318	2722	1	28	28	CD
40318	2722	2	.	.	.
40318	2723	1	These	these	DT
40318	2723	2	molds	mold	NNS
40318	2723	3	are	be	VBP
40318	2723	4	made	make	VBN
40318	2723	5	of	of	IN
40318	2723	6	heavy	heavy	JJ
40318	2723	7	pressed	pressed	JJ
40318	2723	8	tin	tin	NN
40318	2723	9	.	.	.
40318	2724	1	The	the	DT
40318	2724	2	inside	inside	JJ
40318	2724	3	diameter	diameter	NN
40318	2724	4	at	at	IN
40318	2724	5	the	the	DT
40318	2724	6	middle	middle	NN
40318	2724	7	is	be	VBZ
40318	2724	8	about	about	RB
40318	2724	9	10	10	CD
40318	2724	10	inches	inch	NNS
40318	2724	11	,	,	,
40318	2724	12	that	that	DT
40318	2724	13	of	of	IN
40318	2724	14	the	the	DT
40318	2724	15	ends	end	NNS
40318	2724	16	about	about	IN
40318	2724	17	6½	6½	CD
40318	2724	18	inches	inch	NNS
40318	2724	19	.	.	.
40318	2725	1	The	the	DT
40318	2725	2	height	height	NN
40318	2725	3	of	of	IN
40318	2725	4	the	the	DT
40318	2725	5	mold	mold	NN
40318	2725	6	is	be	VBZ
40318	2725	7	about	about	RB
40318	2725	8	5½	5½	CD
40318	2725	9	inches	inch	NNS
40318	2725	10	,	,	,
40318	2725	11	and	and	CC
40318	2725	12	this	this	DT
40318	2725	13	represents	represent	VBZ
40318	2725	14	the	the	DT
40318	2725	15	thickness	thickness	NN
40318	2725	16	of	of	IN
40318	2725	17	the	the	DT
40318	2725	18	cheese	cheese	NN
40318	2725	19	,	,	,
40318	2725	20	but	but	CC
40318	2725	21	by	by	IN
40318	2725	22	pushing	push	VBG
40318	2725	23	the	the	DT
40318	2725	24	upper	upper	JJ
40318	2725	25	down	down	RP
40318	2725	26	into	into	IN
40318	2725	27	the	the	DT
40318	2725	28	lower	low	JJR
40318	2725	29	portion	portion	NN
40318	2725	30	,	,	,
40318	2725	31	the	the	DT
40318	2725	32	thickness	thickness	NN
40318	2725	33	can	can	MD
40318	2725	34	be	be	VB
40318	2725	35	decreased	decrease	VBN
40318	2725	36	as	as	IN
40318	2725	37	desired	desire	VBN
40318	2725	38	.	.	.
40318	2726	1	+191	+191	NNP
40318	2726	2	.	.	.
40318	2727	1	Composition	composition	NN
40318	2727	2	and	and	CC
40318	2727	3	yield	yield	NN
40318	2727	4	of	of	IN
40318	2727	5	Gouda.+--In	Gouda.+--In	NNP
40318	2727	6	work	work	NN
40318	2727	7	with	with	IN
40318	2727	8	milk	milk	NN
40318	2727	9	averaging	average	VBG
40318	2727	10	4.2	4.2	CD
40318	2727	11	per	per	IN
40318	2727	12	cent	cent	NN
40318	2727	13	of	of	IN
40318	2727	14	fat	fat	NN
40318	2727	15	there	there	EX
40318	2727	16	were	be	VBD
40318	2727	17	lost	lose	VBN
40318	2727	18	in	in	IN
40318	2727	19	the	the	DT
40318	2727	20	whey	whey	NN
40318	2727	21	from	from	IN
40318	2727	22	0.29	0.29	CD
40318	2727	23	to	to	IN
40318	2727	24	0.43	0.43	CD
40318	2727	25	per	per	IN
40318	2727	26	cent	cent	NN
40318	2727	27	with	with	IN
40318	2727	28	an	an	DT
40318	2727	29	average	average	NN
40318	2727	30	of	of	IN
40318	2727	31	0.35	0.35	CD
40318	2727	32	per	per	NN
40318	2727	33	cent	cent	NN
40318	2727	34	of	of	IN
40318	2727	35	fat	fat	NN
40318	2727	36	.	.	.
40318	2728	1	The	the	DT
40318	2728	2	loss	loss	NN
40318	2728	3	of	of	IN
40318	2728	4	fat	fat	NN
40318	2728	5	appears	appear	VBZ
40318	2728	6	to	to	TO
40318	2728	7	be	be	VB
40318	2728	8	not	not	RB
40318	2728	9	much	much	RB
40318	2728	10	greater	great	JJR
40318	2728	11	than	than	IN
40318	2728	12	the	the	DT
40318	2728	13	average	average	JJ
40318	2728	14	loss	loss	NN
40318	2728	15	met	meet	VBD
40318	2728	16	with	with	IN
40318	2728	17	in	in	IN
40318	2728	18	cheese	cheese	NN
40318	2728	19	factories	factory	NNS
40318	2728	20	in	in	IN
40318	2728	21	making	make	VBG
40318	2728	22	Cheddar	Cheddar	NNP
40318	2728	23	cheese	cheese	NN
40318	2728	24	.	.	.
40318	2729	1	From	from	IN
40318	2729	2	100	100	CD
40318	2729	3	pounds	pound	NNS
40318	2729	4	of	of	IN
40318	2729	5	milk	milk	NN
40318	2729	6	,	,	,
40318	2729	7	there	there	EX
40318	2729	8	were	be	VBD
40318	2729	9	made	make	VBN
40318	2729	10	from	from	IN
40318	2729	11	11.60	11.60	CD
40318	2729	12	to	to	IN
40318	2729	13	13.35	13.35	CD
40318	2729	14	pounds	pound	NNS
40318	2729	15	of	of	IN
40318	2729	16	green	green	JJ
40318	2729	17	cheese	cheese	NN
40318	2729	18	,	,	,
40318	2729	19	with	with	IN
40318	2729	20	an	an	DT
40318	2729	21	average	average	NN
40318	2729	22	of	of	IN
40318	2729	23	12.50	12.50	CD
40318	2729	24	pounds	pound	NNS
40318	2729	25	.	.	.
40318	2730	1	The	the	DT
40318	2730	2	percentage	percentage	NN
40318	2730	3	of	of	IN
40318	2730	4	water	water	NN
40318	2730	5	in	in	IN
40318	2730	6	the	the	DT
40318	2730	7	experimental	experimental	JJ
40318	2730	8	cheese	cheese	NN
40318	2730	9	varied	vary	VBD
40318	2730	10	from	from	IN
40318	2730	11	41.25	41.25	CD
40318	2730	12	to	to	IN
40318	2730	13	45.43	45.43	CD
40318	2730	14	per	per	IN
40318	2730	15	cent	cent	NN
40318	2730	16	and	and	CC
40318	2730	17	averaged	average	VBD
40318	2730	18	43.50	43.50	CD
40318	2730	19	per	per	IN
40318	2730	20	cent	cent	NN
40318	2730	21	.	.	.
40318	2731	1	CHAPTER	CHAPTER	NNP
40318	2731	2	XII	XII	NNP
40318	2731	3	_	_	NNP
40318	2731	4	CHEDDAR	CHEDDAR	NNP
40318	2731	5	CHEESE	CHEESE	NNP
40318	2731	6	-	-	HYPH
40318	2731	7	MAKING	MAKING	NNP
40318	2731	8	_	_	NNP
40318	2731	9	Cheddar	Cheddar	NNP
40318	2731	10	is	be	VBZ
40318	2731	11	the	the	DT
40318	2731	12	best	well	RBS
40318	2731	13	known	know	VBN
40318	2731	14	cheese	cheese	NN
40318	2731	15	throughout	throughout	IN
40318	2731	16	the	the	DT
40318	2731	17	United	United	NNP
40318	2731	18	States	States	NNP
40318	2731	19	and	and	CC
40318	2731	20	the	the	DT
40318	2731	21	one	one	NN
40318	2731	22	most	most	RBS
40318	2731	23	commonly	commonly	RB
40318	2731	24	made	make	VBN
40318	2731	25	in	in	IN
40318	2731	26	factories	factory	NNS
40318	2731	27	.	.	.
40318	2732	1	The	the	DT
40318	2732	2	Cheddar	Cheddar	NNP
40318	2732	3	process	process	NN
40318	2732	4	was	be	VBD
40318	2732	5	brought	bring	VBN
40318	2732	6	to	to	IN
40318	2732	7	America	America	NNP
40318	2732	8	by	by	IN
40318	2732	9	English	english	JJ
40318	2732	10	immigrants	immigrant	NNS
40318	2732	11	.	.	.
40318	2733	1	Similar	similar	JJ
40318	2733	2	to	to	IN
40318	2733	3	Cheddar	Cheddar	NNP
40318	2733	4	cheese	cheese	NN
40318	2733	5	are	be	VBP
40318	2733	6	Pineapple	Pineapple	NNP
40318	2733	7	,	,	,
40318	2733	8	English	English	NNP
40318	2733	9	Dairy	Dairy	NNP
40318	2733	10	,	,	,
40318	2733	11	Sage	Sage	NNP
40318	2733	12	cheese	cheese	NN
40318	2733	13	,	,	,
40318	2733	14	skimmed	skimmed	NN
40318	2733	15	-	-	HYPH
40318	2733	16	milk	milk	NN
40318	2733	17	and	and	CC
40318	2733	18	California	California	NNP
40318	2733	19	Jack	Jack	NNP
40318	2733	20	cheese	cheese	NN
40318	2733	21	made	make	VBN
40318	2733	22	in	in	IN
40318	2733	23	this	this	DT
40318	2733	24	country	country	NN
40318	2733	25	,	,	,
40318	2733	26	and	and	CC
40318	2733	27	Derbyshire	Derbyshire	NNP
40318	2733	28	,	,	,
40318	2733	29	Leicestershire	Leicestershire	NNP
40318	2733	30	,	,	,
40318	2733	31	Wensleydale	Wensleydale	NNP
40318	2733	32	and	and	CC
40318	2733	33	Cheshire	Cheshire	NNP
40318	2733	34	made	make	VBD
40318	2733	35	in	in	IN
40318	2733	36	England	England	NNP
40318	2733	37	.	.	.
40318	2734	1	The	the	DT
40318	2734	2	Cheddar	Cheddar	NNP
40318	2734	3	cheese	cheese	NN
40318	2734	4	process	process	NN
40318	2734	5	as	as	IN
40318	2734	6	employed	employ	VBN
40318	2734	7	in	in	IN
40318	2734	8	the	the	DT
40318	2734	9	factories	factory	NNS
40318	2734	10	to	to	IN
40318	2734	11	-	-	HYPH
40318	2734	12	day	day	NN
40318	2734	13	has	have	VBZ
40318	2734	14	been	be	VBN
40318	2734	15	modified	modify	VBN
40318	2734	16	and	and	CC
40318	2734	17	improved	improve	VBN
40318	2734	18	since	since	IN
40318	2734	19	it	-PRON-	PRP
40318	2734	20	was	be	VBD
40318	2734	21	first	first	RB
40318	2734	22	introduced	introduce	VBN
40318	2734	23	into	into	IN
40318	2734	24	this	this	DT
40318	2734	25	country	country	NN
40318	2734	26	by	by	IN
40318	2734	27	the	the	DT
40318	2734	28	early	early	JJ
40318	2734	29	immigrants	immigrant	NNS
40318	2734	30	.	.	.
40318	2735	1	The	the	DT
40318	2735	2	following	follow	VBG
40318	2735	3	description[87	description[87	NN
40318	2735	4	]	]	-RRB-
40318	2735	5	includes	include	VBZ
40318	2735	6	only	only	RB
40318	2735	7	the	the	DT
40318	2735	8	practices	practice	NNS
40318	2735	9	as	as	IN
40318	2735	10	found	find	VBN
40318	2735	11	in	in	IN
40318	2735	12	the	the	DT
40318	2735	13	factories	factory	NNS
40318	2735	14	to	to	IN
40318	2735	15	-	-	HYPH
40318	2735	16	day	day	NN
40318	2735	17	if	if	IN
40318	2735	18	whole	whole	JJ
40318	2735	19	milk	milk	NN
40318	2735	20	is	be	VBZ
40318	2735	21	used	use	VBN
40318	2735	22	.	.	.
40318	2736	1	Skimmed	skim	VBN
40318	2736	2	-	-	HYPH
40318	2736	3	milk	milk	NN
40318	2736	4	Cheddar	Cheddar	NNP
40318	2736	5	cheese	cheese	NN
40318	2736	6	is	be	VBZ
40318	2736	7	discussed	discuss	VBN
40318	2736	8	later	later	RB
40318	2736	9	.	.	.
40318	2737	1	+192	+192	NNP
40318	2737	2	.	.	.
40318	2738	1	The	the	DT
40318	2738	2	lot	lot	NN
40318	2738	3	-	-	HYPH
40318	2738	4	card.+--The	card.+--the	CD
40318	2738	5	Cheddar	Cheddar	NNP
40318	2738	6	process	process	NN
40318	2738	7	involves	involve	VBZ
40318	2738	8	several	several	JJ
40318	2738	9	hours	hour	NNS
40318	2738	10	of	of	IN
40318	2738	11	manipulation	manipulation	NN
40318	2738	12	and	and	CC
40318	2738	13	includes	include	VBZ
40318	2738	14	many	many	JJ
40318	2738	15	details	detail	NNS
40318	2738	16	which	which	WDT
40318	2738	17	should	should	MD
40318	2738	18	be	be	VB
40318	2738	19	closely	closely	RB
40318	2738	20	and	and	CC
40318	2738	21	accurately	accurately	RB
40318	2738	22	observed	observe	VBN
40318	2738	23	and	and	CC
40318	2738	24	recorded	record	VBN
40318	2738	25	.	.	.
40318	2739	1	The	the	DT
40318	2739	2	necessity	necessity	NN
40318	2739	3	of	of	IN
40318	2739	4	carrying	carry	VBG
40318	2739	5	observations	observation	NNS
40318	2739	6	of	of	IN
40318	2739	7	several	several	JJ
40318	2739	8	different	different	JJ
40318	2739	9	factors	factor	NNS
40318	2739	10	at	at	IN
40318	2739	11	the	the	DT
40318	2739	12	same	same	JJ
40318	2739	13	time	time	NN
40318	2739	14	makes	make	VBZ
40318	2739	15	a	a	DT
40318	2739	16	scheme	scheme	NN
40318	2739	17	of	of	IN
40318	2739	18	recording	record	VBG
40318	2739	19	data	datum	NNS
40318	2739	20	essential	essential	JJ
40318	2739	21	to	to	TO
40318	2739	22	convenient	convenient	JJ
40318	2739	23	work	work	NN
40318	2739	24	.	.	.
40318	2740	1	For	for	IN
40318	2740	2	this	this	DT
40318	2740	3	purpose	purpose	NN
40318	2740	4	,	,	,
40318	2740	5	a	a	DT
40318	2740	6	lot	lot	NN
40318	2740	7	-	-	HYPH
40318	2740	8	card	card	NN
40318	2740	9	for	for	IN
40318	2740	10	Cheddar	Cheddar	NNP
40318	2740	11	cheese	cheese	NN
40318	2740	12	is	be	VBZ
40318	2740	13	introduced	introduce	VBN
40318	2740	14	here	here	RB
40318	2740	15	and	and	CC
40318	2740	16	the	the	DT
40318	2740	17	pages	page	NNS
40318	2740	18	given	give	VBN
40318	2740	19	to	to	IN
40318	2740	20	particular	particular	JJ
40318	2740	21	factors	factor	NNS
40318	2740	22	are	be	VBP
40318	2740	23	indicated	indicate	VBN
40318	2740	24	in	in	IN
40318	2740	25	the	the	DT
40318	2740	26	space	space	NN
40318	2740	27	intended	intend	VBN
40318	2740	28	for	for	IN
40318	2740	29	the	the	DT
40318	2740	30	recording	recording	NN
40318	2740	31	of	of	IN
40318	2740	32	observations	observation	NNS
40318	2740	33	.	.	.
40318	2741	1	The	the	DT
40318	2741	2	manufacture	manufacture	NN
40318	2741	3	of	of	IN
40318	2741	4	Cheddar	Cheddar	NNP
40318	2741	5	cheese	cheese	NN
40318	2741	6	is	be	VBZ
40318	2741	7	a	a	DT
40318	2741	8	complicated	complicated	JJ
40318	2741	9	process	process	NN
40318	2741	10	,	,	,
40318	2741	11	because	because	IN
40318	2741	12	several	several	JJ
40318	2741	13	factors	factor	NNS
40318	2741	14	must	must	MD
40318	2741	15	be	be	VB
40318	2741	16	given	give	VBN
40318	2741	17	attention	attention	NN
40318	2741	18	at	at	IN
40318	2741	19	the	the	DT
40318	2741	20	same	same	JJ
40318	2741	21	time	time	NN
40318	2741	22	.	.	.
40318	2742	1	A	a	DT
40318	2742	2	careful	careful	JJ
40318	2742	3	record	record	NN
40318	2742	4	of	of	IN
40318	2742	5	the	the	DT
40318	2742	6	observations	observation	NNS
40318	2742	7	of	of	IN
40318	2742	8	each	each	DT
40318	2742	9	step	step	NN
40318	2742	10	in	in	IN
40318	2742	11	the	the	DT
40318	2742	12	successive	successive	JJ
40318	2742	13	handling	handling	NN
40318	2742	14	of	of	IN
40318	2742	15	each	each	DT
40318	2742	16	lot	lot	NN
40318	2742	17	of	of	IN
40318	2742	18	milk	milk	NN
40318	2742	19	puts	put	VBZ
40318	2742	20	the	the	DT
40318	2742	21	operator	operator	NN
40318	2742	22	in	in	IN
40318	2742	23	possession	possession	NN
40318	2742	24	of	of	IN
40318	2742	25	a	a	DT
40318	2742	26	permanent	permanent	JJ
40318	2742	27	record	record	NN
40318	2742	28	of	of	IN
40318	2742	29	his	-PRON-	PRP$
40318	2742	30	experience	experience	NN
40318	2742	31	.	.	.
40318	2743	1	This	this	DT
40318	2743	2	record	record	NN
40318	2743	3	has	have	VBZ
40318	2743	4	several	several	JJ
40318	2743	5	uses	use	NNS
40318	2743	6	.	.	.
40318	2744	1	It	-PRON-	PRP
40318	2744	2	may	may	MD
40318	2744	3	help	help	VB
40318	2744	4	to	to	TO
40318	2744	5	convince	convince	VB
40318	2744	6	patrons	patron	NNS
40318	2744	7	of	of	IN
40318	2744	8	the	the	DT
40318	2744	9	importance	importance	NN
40318	2744	10	of	of	IN
40318	2744	11	eliminating	eliminate	VBG
40318	2744	12	faults	fault	NNS
40318	2744	13	in	in	IN
40318	2744	14	the	the	DT
40318	2744	15	milk	milk	NN
40318	2744	16	;	;	:
40318	2744	17	it	-PRON-	PRP
40318	2744	18	furnishes	furnish	VBZ
40318	2744	19	the	the	DT
40318	2744	20	cheese	cheese	NN
40318	2744	21	-	-	HYPH
40318	2744	22	maker	maker	NN
40318	2744	23	a	a	DT
40318	2744	24	cumulative	cumulative	JJ
40318	2744	25	record	record	NN
40318	2744	26	of	of	IN
40318	2744	27	his	-PRON-	PRP$
40318	2744	28	experiences	experience	NNS
40318	2744	29	in	in	IN
40318	2744	30	handling	handle	VBG
40318	2744	31	milk	milk	NN
40318	2744	32	with	with	IN
40318	2744	33	special	special	JJ
40318	2744	34	qualities	quality	NNS
40318	2744	35	,	,	,
40318	2744	36	such	such	JJ
40318	2744	37	as	as	IN
40318	2744	38	high	high	JJ
40318	2744	39	or	or	CC
40318	2744	40	low	low	JJ
40318	2744	41	fat	fat	JJ
40318	2744	42	-	-	HYPH
40318	2744	43	content	content	NN
40318	2744	44	,	,	,
40318	2744	45	over	over	IN
40318	2744	46	-	-	HYPH
40318	2744	47	acidity	acidity	NN
40318	2744	48	or	or	CC
40318	2744	49	taints	taint	NNS
40318	2744	50	.	.	.
40318	2745	1	Since	since	IN
40318	2745	2	Cheddar	Cheddar	NNP
40318	2745	3	ripening	ripening	JJ
40318	2745	4	covers	cover	VBZ
40318	2745	5	a	a	DT
40318	2745	6	period	period	NN
40318	2745	7	of	of	IN
40318	2745	8	weeks	week	NNS
40318	2745	9	and	and	CC
40318	2745	10	months	month	NNS
40318	2745	11	,	,	,
40318	2745	12	no	no	DT
40318	2745	13	operator	operator	NN
40318	2745	14	can	can	MD
40318	2745	15	remember	remember	VB
40318	2745	16	particular	particular	JJ
40318	2745	17	lots	lot	NNS
40318	2745	18	of	of	IN
40318	2745	19	milk	milk	NN
40318	2745	20	sufficiently	sufficiently	RB
40318	2745	21	well	well	RB
40318	2745	22	to	to	TO
40318	2745	23	be	be	VB
40318	2745	24	able	able	JJ
40318	2745	25	to	to	TO
40318	2745	26	use	use	VB
40318	2745	27	his	-PRON-	PRP$
40318	2745	28	experience	experience	NN
40318	2745	29	on	on	IN
40318	2745	30	the	the	DT
40318	2745	31	interpretation	interpretation	NN
40318	2745	32	of	of	IN
40318	2745	33	the	the	DT
40318	2745	34	qualities	quality	NNS
40318	2745	35	found	find	VBN
40318	2745	36	in	in	IN
40318	2745	37	the	the	DT
40318	2745	38	ripened	ripen	VBN
40318	2745	39	product	product	NN
40318	2745	40	.	.	.
40318	2746	1	[	[	-LRB-
40318	2746	2	Illustration	illustration	NN
40318	2746	3	:	:	:
40318	2746	4	FIG	FIG	NNP
40318	2746	5	.	.	.
40318	2747	1	29.--Delivering	29.--delivering	CD
40318	2747	2	milk	milk	NN
40318	2747	3	to	to	IN
40318	2747	4	the	the	DT
40318	2747	5	cheese	cheese	NN
40318	2747	6	factory	factory	NN
40318	2747	7	.	.	.
40318	2747	8	]	]	-RRB-
40318	2748	1	+193	+193	NNP
40318	2748	2	.	.	.
40318	2749	1	The	the	DT
40318	2749	2	milk.+--It	milk.+--It	NNP
40318	2749	3	is	be	VBZ
40318	2749	4	the	the	DT
40318	2749	5	usual	usual	JJ
40318	2749	6	practice	practice	NN
40318	2749	7	to	to	TO
40318	2749	8	deliver	deliver	VB
40318	2749	9	the	the	DT
40318	2749	10	milk	milk	NN
40318	2749	11	to	to	IN
40318	2749	12	the	the	DT
40318	2749	13	cheese	cheese	NN
40318	2749	14	factory	factory	NN
40318	2749	15	each	each	DT
40318	2749	16	morning	morning	NN
40318	2749	17	(	(	-LRB-
40318	2749	18	Fig	fig	NN
40318	2749	19	.	.	.
40318	2750	1	29	29	CD
40318	2750	2	)	)	-RRB-
40318	2750	3	.	.	.
40318	2751	1	The	the	DT
40318	2751	2	night	night	NN
40318	2751	3	's	's	POS
40318	2751	4	milk	milk	NN
40318	2751	5	is	be	VBZ
40318	2751	6	cooled	cool	VBN
40318	2751	7	and	and	CC
40318	2751	8	kept	keep	VBN
40318	2751	9	clean	clean	JJ
40318	2751	10	and	and	CC
40318	2751	11	cold	cold	JJ
40318	2751	12	until	until	IN
40318	2751	13	delivered	deliver	VBN
40318	2751	14	at	at	IN
40318	2751	15	the	the	DT
40318	2751	16	factory	factory	NN
40318	2751	17	.	.	.
40318	2752	1	It	-PRON-	PRP
40318	2752	2	is	be	VBZ
40318	2752	3	advisable	advisable	JJ
40318	2752	4	not	not	RB
40318	2752	5	to	to	TO
40318	2752	6	mix	mix	VB
40318	2752	7	the	the	DT
40318	2752	8	cold	cold	JJ
40318	2752	9	night	night	NN
40318	2752	10	's	's	POS
40318	2752	11	milk	milk	NN
40318	2752	12	and	and	CC
40318	2752	13	the	the	DT
40318	2752	14	warm	warm	JJ
40318	2752	15	morning	morning	NN
40318	2752	16	's	's	POS
40318	2752	17	milk	milk	NN
40318	2752	18	,	,	,
40318	2752	19	but	but	CC
40318	2752	20	to	to	TO
40318	2752	21	deliver	deliver	VB
40318	2752	22	them	-PRON-	PRP
40318	2752	23	in	in	IN
40318	2752	24	separate	separate	JJ
40318	2752	25	cans	can	NNS
40318	2752	26	to	to	IN
40318	2752	27	the	the	DT
40318	2752	28	cheese	cheese	NN
40318	2752	29	factory	factory	NN
40318	2752	30	at	at	IN
40318	2752	31	the	the	DT
40318	2752	32	same	same	JJ
40318	2752	33	time	time	NN
40318	2752	34	.	.	.
40318	2753	1	The	the	DT
40318	2753	2	milk	milk	NN
40318	2753	3	is	be	VBZ
40318	2753	4	weighed	weigh	VBN
40318	2753	5	,	,	,
40318	2753	6	sample	sample	NN
40318	2753	7	for	for	IN
40318	2753	8	fat	fat	JJ
40318	2753	9	test	test	NN
40318	2753	10	taken	take	VBN
40318	2753	11	and	and	CC
40318	2753	12	then	then	RB
40318	2753	13	run	run	VB
40318	2753	14	into	into	IN
40318	2753	15	the	the	DT
40318	2753	16	vat	vat	NN
40318	2753	17	(	(	-LRB-
40318	2753	18	Fig	fig	NN
40318	2753	19	.	.	.
40318	2754	1	30	30	CD
40318	2754	2	)	)	-RRB-
40318	2754	3	.	.	.
40318	2755	1	The	the	DT
40318	2755	2	receiving	receiving	NN
40318	2755	3	or	or	CC
40318	2755	4	taking	taking	NN
40318	2755	5	in	in	RP
40318	2755	6	of	of	IN
40318	2755	7	the	the	DT
40318	2755	8	milk	milk	NN
40318	2755	9	is	be	VBZ
40318	2755	10	one	one	CD
40318	2755	11	of	of	IN
40318	2755	12	the	the	DT
40318	2755	13	most	most	RBS
40318	2755	14	important	important	JJ
40318	2755	15	parts	part	NNS
40318	2755	16	of	of	IN
40318	2755	17	the	the	DT
40318	2755	18	cheese	cheese	NN
40318	2755	19	factory	factory	NN
40318	2755	20	work	work	NN
40318	2755	21	.	.	.
40318	2756	1	It	-PRON-	PRP
40318	2756	2	is	be	VBZ
40318	2756	3	practically	practically	RB
40318	2756	4	as	as	RB
40318	2756	5	important	important	JJ
40318	2756	6	as	as	IN
40318	2756	7	the	the	DT
40318	2756	8	actual	actual	JJ
40318	2756	9	manufacturing	manufacturing	NN
40318	2756	10	of	of	IN
40318	2756	11	the	the	DT
40318	2756	12	cheese	cheese	NN
40318	2756	13	.	.	.
40318	2757	1	+21	+21	XX
40318	2757	2	CHEESE.+	CHEESE.+	NNP
40318	2757	3	This	this	DT
40318	2757	4	card	card	NN
40318	2757	5	must	must	MD
40318	2757	6	remain	remain	VB
40318	2757	7	with	with	IN
40318	2757	8	lot	lot	NN
40318	2757	9	...........	...........	NFP
40318	2757	10	from	from	IN
40318	2757	11	the	the	DT
40318	2757	12	milk	milk	NN
40318	2757	13	room	room	NN
40318	2757	14	until	until	IN
40318	2757	15	the	the	DT
40318	2757	16	finished	finished	JJ
40318	2757	17	product	product	NN
40318	2757	18	is	be	VBZ
40318	2757	19	ready	ready	JJ
40318	2757	20	to	to	TO
40318	2757	21	leave	leave	VB
40318	2757	22	the	the	DT
40318	2757	23	building	building	NN
40318	2757	24	,	,	,
40318	2757	25	then	then	RB
40318	2757	26	it	-PRON-	PRP
40318	2757	27	should	should	MD
40318	2757	28	be	be	VB
40318	2757	29	handed	hand	VBN
40318	2757	30	to	to	TO
40318	2757	31	instructor	instructor	VB
40318	2757	32	.	.	.
40318	2758	1	+	+	NFP
40318	2758	2	MAKING+	MAKING+	NNP
40318	2758	3	Day	Day	NNP
40318	2758	4	and	and	CC
40318	2758	5	Date	date	NN
40318	2758	6	................................	................................	.
40318	2758	7	Vat	vat	NN
40318	2758	8	...............	...............	NFP
40318	2758	9	+	+	CC
40318	2758	10	Milk	milk	NN
40318	2758	11	|	|	NNP
40318	2758	12	|	|	CD
40318	2758	13	Used+	used+	JJ
40318	2758	14	|	|	CD
40318	2758	15	|	|	CD
40318	2758	16	+	+	CC
40318	2758	17	Milk+	milk+	NN
40318	2758	18	........................	........................	NFP
40318	2758	19	|	|	NNP
40318	2758	20	............	............	NFP
40318	2758	21	|	|	NNP
40318	2758	22	Appearance	Appearance	NNP
40318	2758	23	of	of	IN
40318	2758	24	Milk	Milk	NNP
40318	2758	25	................	................	.
40318	2758	26	........................	........................	NFP
40318	2758	27	|	|	JJ
40318	2758	28	............	............	NFP
40318	2758	29	|	|	NNP
40318	2758	30	Odor	Odor	NNP
40318	2758	31	..............................	..............................	NFP
40318	2758	32	........................	........................	NFP
40318	2758	33	|	|	JJ
40318	2758	34	............	............	NFP
40318	2758	35	|	|	NNS
40318	2758	36	Taste	taste	NN
40318	2758	37	.............................	.............................	.
40318	2758	38	Total	total	JJ
40318	2758	39	pounds	pound	NNS
40318	2758	40	|	|	CD
40318	2758	41	............	............	NFP
40318	2758	42	|	|	NNP
40318	2758	43	Weather	Weather	NNP
40318	2758	44	conditions	condition	NNS
40318	2758	45	................	................	NFP
40318	2758	46	------------------------+------------+------------------------------------	------------------------+------------+------------------------------------	NFP
40318	2758	47	...........	...........	.
40318	2758	48	%	%	NN
40318	2758	49	fat	fat	NN
40318	2758	50	...........	...........	NFP
40318	2758	51	lbs	lbs	NN
40318	2758	52	.	.	.
40318	2759	1	fat	fat	NNP
40318	2759	2	|	|	NNP
40318	2759	3	+	+	NNP
40318	2759	4	Starter+	Starter+	NNP
40318	2759	5	|	|	NNP
40318	2759	6	Kind	Kind	NNP
40318	2759	7	used	use	VBD
40318	2759	8	..........................	..........................	.
40318	2759	9	....	....	NFP
40318	2759	10	%	%	NN
40318	2759	11	solids	solid	NNS
40318	2759	12	not	not	RB
40318	2759	13	fat	fat	JJ
40318	2759	14	....	....	NFP
40318	2759	15	lbs	lbs	NN
40318	2759	16	.	.	.
40318	2760	1	s.n.f	s.n.f	NNP
40318	2760	2	.	.	.
40318	2761	1	|	|	NNP
40318	2761	2	Flavor	Flavor	NNP
40318	2761	3	.............................	.............................	NFP
40318	2761	4	|	|	NNP
40318	2761	5	Acidity	Acidity	NNP
40318	2761	6	............................	............................	.
40318	2761	7	....	....	NFP
40318	2761	8	%	%	NN
40318	2761	9	casein	casein	NNP
40318	2761	10	....	....	.
40318	2761	11	lbs	lbs	NN
40318	2761	12	.	.	.
40318	2762	1	casein	casein	NNP
40318	2762	2	.	.	.
40318	2763	1	|	|	NNP
40318	2763	2	Amount	Amount	NNP
40318	2763	3	used	use	VBD
40318	2763	4	..........	..........	.
40318	2763	5	%	%	NN
40318	2763	6	used	use	VBN
40318	2763	7	.......	.......	NFP
40318	2763	8	-------------------------------------+------------------------------------	-------------------------------------+------------------------------------	NFP
40318	2763	9	+	+	CC
40318	2763	10	Time	time	NN
40318	2763	11	of	of	IN
40318	2763	12	Minutes+	Minutes+	NNP
40318	2763	13	|	|	NNP
40318	2763	14	+	+	CC
40318	2763	15	%	%	NN
40318	2763	16	Acid+	acid+	NN
40318	2763	17	|	|	CD
40318	2763	18	+	+	CC
40318	2763	19	Temperature+	temperature+	ADD
40318	2763	20	adding	add	VBG
40318	2763	21	starter	starter	NN
40318	2763	22	}	}	-RRB-
40318	2763	23	......	......	NFP
40318	2763	24	|	|	NNP
40318	2763	25	_	_	NNP
40318	2763	26	In	in	IN
40318	2763	27	Milk	Milk	NNP
40318	2763	28	_	_	NNP
40318	2763	29	|	|	NNP
40318	2763	30	of	of	IN
40318	2763	31	milk	milk	NN
40318	2763	32	when	when	WRB
40318	2763	33	received	receive	VBN
40318	2763	34	}	}	-RRB-
40318	2763	35	|	|	NNP
40318	2763	36	|	|	NNP
40318	2763	37	when	when	WRB
40318	2763	38	starter	starter	NN
40318	2763	39	added	add	VBD
40318	2763	40	...	...	:
40318	2763	41	adding	add	VBG
40318	2763	42	rennet	rennet	NN
40318	2763	43	}	}	-RRB-
40318	2763	44	......	......	NFP
40318	2763	45	|	|	NNS
40318	2763	46	when	when	WRB
40318	2763	47	received	receive	VBD
40318	2763	48	............	............	NFP
40318	2763	49	|	|	NNS
40318	2763	50	when	when	WRB
40318	2763	51	rennet	rennet	NNP
40318	2763	52	added	add	VBD
40318	2763	53	....	....	.
40318	2763	54	}	}	-RRB-
40318	2763	55	|	|	CD
40318	2763	56	before	before	IN
40318	2763	57	adding	add	VBG
40318	2763	58	starter	starter	NN
40318	2763	59	....	....	NFP
40318	2763	60	|	|	NN
40318	2763	61	when	when	WRB
40318	2763	62	whey	whey	PRP
40318	2763	63	removed	remove	VBD
40318	2763	64	....	....	NFP
40318	2763	65	coagulation	coagulation	NN
40318	2763	66	}	}	-RRB-
40318	2763	67	......	......	NFP
40318	2763	68	|	|	NNS
40318	2763	69	after	after	IN
40318	2763	70	adding	add	VBG
40318	2763	71	starter	starter	NN
40318	2763	72	.....	.....	NFP
40318	2763	73	|	|	CD
40318	2763	74	at	at	IN
40318	2763	75	pressing	press	VBG
40318	2763	76	..........	..........	NFP
40318	2763	77	}	}	-RRB-
40318	2763	78	|	|	NN
40318	2763	79	when	when	WRB
40318	2763	80	rennet	rennet	NNP
40318	2763	81	added	add	VBD
40318	2763	82	........	........	NFP
40318	2763	83	+----------------------	+----------------------	NFP
40318	2763	84	cutting	cutting	NN
40318	2763	85	}	}	-RRB-
40318	2763	86	......	......	NFP
40318	2763	87	|	|	CD
40318	2763	88	|	|	NNS
40318	2763	89	+	+	CC
40318	2763	90	Rennet	rennet	NN
40318	2763	91	Test+	test+	NN
40318	2763	92	}	}	-RRB-
40318	2763	93	|	|	CD
40318	2763	94	|	|	NNS
40318	2763	95	when	when	WRB
40318	2763	96	milk	milk	NN
40318	2763	97	received	receive	VBD
40318	2763	98	...	...	:
40318	2763	99	turn'g	turn'g	VB
40318	2763	100	on	on	IN
40318	2763	101	steam	steam	NN
40318	2763	102	}	}	-RRB-
40318	2763	103	......	......	NFP
40318	2763	104	|	|	NNP
40318	2763	105	_	_	NNP
40318	2763	106	In	in	IN
40318	2763	107	Whey	Whey	NNP
40318	2763	108	_	_	NNP
40318	2763	109	|	|	NNP
40318	2763	110	after	after	IN
40318	2763	111	adding	add	VBG
40318	2763	112	starter	starter	NN
40318	2763	113	.	.	.
40318	2763	114	}	}	-RRB-
40318	2764	1	|	|	NNS
40318	2764	2	after	after	IN
40318	2764	3	curd	curd	NN
40318	2764	4	is	be	VBZ
40318	2764	5	cut	cut	VBN
40318	2764	6	.......	.......	NFP
40318	2764	7	|	|	NNS
40318	2764	8	when	when	WRB
40318	2764	9	rennet	rennet	NN
40318	2764	10	added	add	VBD
40318	2764	11	....	....	.
40318	2764	12	turn'g	turn'g	VB
40318	2764	13	off	off	IN
40318	2764	14	steam	steam	NN
40318	2764	15	}	}	-RRB-
40318	2764	16	......	......	NFP
40318	2764	17	|	|	CD
40318	2764	18	at	at	IN
40318	2764	19	dipping	dipping	NN
40318	2764	20	..............	..............	.
40318	2764	21	+	+	NFP
40318	2764	22	----------------------	----------------------	NFP
40318	2764	23	}	}	-RRB-
40318	2764	24	|	|	CD
40318	2764	25	at	at	IN
40318	2764	26	packing	pack	VBG
40318	2764	27	..............	..............	NFP
40318	2764	28	|	|	CD
40318	2764	29	+	+	CC
40318	2764	30	Hot	Hot	NNP
40318	2764	31	Iron	Iron	NNP
40318	2764	32	Test+	test+	CD
40318	2764	33	dipping	dipping	NN
40318	2764	34	}	}	-RRB-
40318	2764	35	......	......	NFP
40318	2764	36	|	|	CD
40318	2764	37	at	at	IN
40318	2764	38	milling	mill	VBG
40318	2764	39	|	|	NNP
40318	2764	40	at	at	IN
40318	2764	41	dipping	dipping	NN
40318	2764	42	...........	...........	.
40318	2764	43	}	}	-RRB-
40318	2764	44	|	|	CD
40318	2764	45	at	at	IN
40318	2764	46	milling	mill	VBG
40318	2764	47	|	|	CD
40318	2764	48	at	at	IN
40318	2764	49	packing	packing	NN
40318	2764	50	...........	...........	NFP
40318	2764	51	packing	packing	NN
40318	2764	52	}	}	-RRB-
40318	2764	53	......	......	NFP
40318	2764	54	|	|	CD
40318	2764	55	at	at	IN
40318	2764	56	salting	salt	VBG
40318	2764	57	|	|	CD
40318	2764	58	at	at	IN
40318	2764	59	salting	salt	VBG
40318	2764	60	...........	...........	NFP
40318	2764	61	}	}	-RRB-
40318	2764	62	+	+	CC
40318	2764	63	--------------------------+----------------------	--------------------------+----------------------	HYPH
40318	2764	64	milling	milling	NN
40318	2764	65	}	}	-RRB-
40318	2764	66	......	......	NFP
40318	2764	67	|	|	NNP
40318	2764	68	+	+	SYM
40318	2764	69	Condition	Condition	NNP
40318	2764	70	of	of	IN
40318	2764	71	Curd+	Curd+	NNP
40318	2764	72	}	}	-RRB-
40318	2764	73	|	|	NNP
40318	2764	74	salting	salt	VBG
40318	2764	75	}	}	-RRB-
40318	2764	76	......	......	NFP
40318	2764	77	|	|	NNS
40318	2764	78	when	when	WRB
40318	2764	79	cut	cut	VBD
40318	2764	80	........................................	........................................	NFP
40318	2764	81	}	}	-RRB-
40318	2764	82	|	|	NNS
40318	2764	83	when	when	WRB
40318	2764	84	packed	pack	VBN
40318	2764	85	.....................................	.....................................	NFP
40318	2764	86	hooping	hoop	VBG
40318	2764	87	}	}	-RRB-
40318	2764	88	......	......	NFP
40318	2764	89	|	|	NNP
40318	2764	90	when	when	WRB
40318	2764	91	milled	mill	VBN
40318	2764	92	.....................................	.....................................	.
40318	2764	93	}	}	-RRB-
40318	2764	94	|	|	NN
40318	2764	95	when	when	WRB
40318	2764	96	salted	salt	VBD
40318	2764	97	.....................................	.....................................	NFP
40318	2764	98	pressing	press	VBG
40318	2764	99	}	}	-RRB-
40318	2764	100	......	......	NFP
40318	2764	101	|	|	NNP
40318	2764	102	when	when	WRB
40318	2764	103	pressed	press	VBN
40318	2764	104	....................................	....................................	.
40318	2764	105	}	}	-RRB-
40318	2764	106	+	+	NFP
40318	2764	107	-------------------------------------------------	-------------------------------------------------	NFP
40318	2764	108	dressing	dressing	NN
40318	2764	109	}	}	-RRB-
40318	2764	110	......	......	NFP
40318	2764	111	|	|	NNP
40318	2764	112	Amount	Amount	NNP
40318	2764	113	per	per	IN
40318	2764	114	|	|	NNP
40318	2764	115	+	+	CC
40318	2764	116	Color+	Color+	NNP
40318	2764	117	|	|	NNP
40318	2764	118	+	+	NNP
40318	2764	119	Rennet+	Rennet+	NNP
40318	2764	120	|	|	NNP
40318	2764	121	+	+	CC
40318	2764	122	Salt+	salt+	IN
40318	2764	123	|	|	NNP
40318	2764	124	1000	1000	CD
40318	2764	125	lbs	lbs	NN
40318	2764	126	.	.	.
40318	2765	1	milk	milk	NN
40318	2765	2	|	|	NNP
40318	2765	3	.........	.........	SYM
40318	2765	4	|	|	NNP
40318	2765	5	..........	..........	NFP
40318	2765	6	|	|	NNS
40318	2765	7	........	........	.
40318	2765	8	Total	total	JJ
40318	2765	9	time	time	NN
40318	2765	10	from	from	IN
40318	2765	11	}	}	-RRB-
40318	2765	12	....	....	NFP
40318	2765	13	|	|	NNP
40318	2765	14	|	|	CD
40318	2765	15	|	|	CD
40318	2765	16	|	|	CD
40318	2765	17	setting	setting	NN
40318	2765	18	to	to	IN
40318	2765	19	pressing	press	VBG
40318	2765	20	}	}	-RRB-
40318	2765	21	|	|	NNP
40318	2765	22	Total	Total	NNP
40318	2765	23	Amount	Amount	NNP
40318	2765	24	|	|	NNP
40318	2765	25	.........	.........	NNP
40318	2765	26	|	|	NNP
40318	2765	27	..........	..........	NFP
40318	2765	28	|	|	CD
40318	2765	29	........	........	.
40318	2765	30	------------------------+-------+-----------+---------+----------+--------	------------------------+-------+-----------+---------+----------+--------	NN
40318	2765	31	%	%	NN
40318	2765	32	fat	fat	NN
40318	2765	33	in	in	IN
40318	2765	34	lbs	lbs	NN
40318	2765	35	.	.	.
40318	2766	1	fat	fat	NNP
40318	2766	2	estimated	estimate	VBD
40318	2766	3	|	|	NNP
40318	2766	4	If	if	IN
40318	2766	5	comments	comment	NNS
40318	2766	6	are	be	VBP
40318	2766	7	added	add	VBN
40318	2766	8	on	on	IN
40318	2766	9	.......	.......	NFP
40318	2766	10	whey	whey	NN
40318	2766	11	.......	.......	.
40318	2766	12	so	so	RB
40318	2766	13	lost	lost	JJ
40318	2766	14	.	.	.
40318	2767	1	|	|	CD
40318	2767	2	reverse	reverse	VBP
40318	2767	3	side	side	NN
40318	2767	4	,	,	,
40318	2767	5	put	put	VBN
40318	2767	6	cross	cross	NN
40318	2767	7	here	here	RB
40318	2767	8	............	............	.
40318	2767	9	%	%	NN
40318	2767	10	of	of	IN
40318	2767	11	total	total	JJ
40318	2767	12	milk	milk	NN
40318	2767	13	|	|	NNS
40318	2767	14	Work	Work	NNP
40318	2767	15	and	and	CC
40318	2767	16	....	....	NFP
40318	2767	17	fat	fat	NN
40318	2767	18	lost	lose	VBN
40318	2767	19	in	in	IN
40318	2767	20	whey	whey	NN
40318	2767	21	|	|	NNP
40318	2767	22	Observations	observation	NNS
40318	2767	23	by	by	IN
40318	2767	24	.........................	.........................	.
40318	2768	1	Assisted	assist	VBN
40318	2768	2	by	by	IN
40318	2768	3	...............................................................	...............................................................	NFP
40318	2768	4	--------------------------------------------------------------------------	--------------------------------------------------------------------------	NFP
40318	2768	5	+	+	CC
40318	2768	6	YIELD+	YIELD+	NNP
40318	2768	7	Day	Day	NNP
40318	2768	8	and	and	CC
40318	2768	9	Date	date	NN
40318	2768	10	.........................	.........................	.
40318	2768	11	Time	time	NN
40318	2768	12	.......................	.......................	.
40318	2769	1	Serial	serial	JJ
40318	2769	2	Weight	Weight	NNP
40318	2769	3	of	of	IN
40318	2769	4	cheese	cheese	NN
40318	2769	5	when	when	WRB
40318	2769	6	removed	remove	VBN
40318	2769	7	from	from	IN
40318	2769	8	press	press	NN
40318	2769	9	to	to	IN
40318	2769	10	curing	cure	VBG
40318	2769	11	room,	room,	UH
40318	2769	12	......	......	NFP
40318	2769	13	lbs	lbs	NN
40318	2769	14	.	.	.
40318	2770	1	No	no	UH
40318	2770	2	....	....	NFP
40318	2770	3	lbs	lbs	NN
40318	2770	4	.	.	.
40318	2771	1	milk	milk	NN
40318	2771	2	for	for	IN
40318	2771	3	Kind	kind	NN
40318	2771	4	of	of	IN
40318	2771	5	cheese	cheese	NN
40318	2771	6	made	make	VBD
40318	2771	7	lbs	lbs	NN
40318	2771	8	.	.	.
40318	2772	1	cheese	cheese	NN
40318	2772	2	per	per	IN
40318	2772	3	..........	..........	NFP
40318	2772	4	one	one	CD
40318	2772	5	lb	lb	IN
40318	2772	6	.	.	.
40318	2773	1	cheese	cheese	NN
40318	2773	2	.	.	.
40318	2774	1	...................	...................	NFP
40318	2774	2	......	......	NFP
40318	2774	3	100	100	CD
40318	2774	4	lbs	lb	NNS
40318	2774	5	.	.	.
40318	2775	1	milk	milk	NN
40318	2775	2	lbs	lbs	NNP
40318	2775	3	.	.	.
40318	2776	1	cheese	cheese	NN
40318	2776	2	for	for	IN
40318	2776	3	one	one	CD
40318	2776	4	No	no	NN
40318	2776	5	.	.	.
40318	2777	1	of	of	IN
40318	2777	2	cheese	cheese	NN
40318	2777	3	made	make	VBN
40318	2777	4	.	.	.
40318	2778	1	lbs	lbs	NN
40318	2778	2	.	.	.
40318	2779	1	cheese	cheese	NN
40318	2779	2	for	for	IN
40318	2779	3	one	one	CD
40318	2779	4	..........	..........	NFP
40318	2779	5	lb	lb	XX
40318	2779	6	.	.	.
40318	2780	1	fat	fat	NN
40318	2780	2	in	in	IN
40318	2780	3	milk	milk	NN
40318	2780	4	.	.	.
40318	2781	1	...................	...................	NFP
40318	2781	2	....	....	NFP
40318	2781	3	lb	lb	XX
40318	2781	4	.	.	.
40318	2782	1	total	total	RB
40318	2782	2	solid	solid	JJ
40318	2782	3	If	if	IN
40318	2782	4	comments	comment	NNS
40318	2782	5	are	be	VBP
40318	2782	6	added	add	VBN
40318	2782	7	on	on	IN
40318	2782	8	reverse	reverse	JJ
40318	2782	9	side	side	NN
40318	2782	10	put	put	VBN
40318	2782	11	cross	cross	NN
40318	2782	12	here	here	RB
40318	2782	13	...........	...........	.
40318	2782	14	Work	work	NN
40318	2782	15	and	and	CC
40318	2782	16	observations	observation	NNS
40318	2782	17	by	by	IN
40318	2782	18	..................................................	..................................................	NFP
40318	2782	19	--------------------------------------------------------------------------	--------------------------------------------------------------------------	NFP
40318	2782	20	Arranged	arrange	VBN
40318	2782	21	by	by	IN
40318	2782	22	W.	W.	NNP
40318	2782	23	W.	W.	NNP
40318	2782	24	Hall	Hall	NNP
40318	2782	25	.	.	.
40318	2783	1	[	[	-LRB-
40318	2783	2	Illustration	illustration	NN
40318	2783	3	:	:	:
40318	2783	4	FIG	FIG	NNP
40318	2783	5	.	.	.
40318	2784	1	30.--Receiving	30.--receiving	CD
40318	2784	2	,	,	,
40318	2784	3	sampling	sampling	NN
40318	2784	4	,	,	,
40318	2784	5	weighing	weigh	VBG
40318	2784	6	and	and	CC
40318	2784	7	running	run	VBG
40318	2784	8	the	the	DT
40318	2784	9	milk	milk	NN
40318	2784	10	into	into	IN
40318	2784	11	the	the	DT
40318	2784	12	cheese	cheese	NN
40318	2784	13	vat	vat	NN
40318	2784	14	.	.	.
40318	2784	15	]	]	-RRB-
40318	2785	1	Any	any	DT
40318	2785	2	milk	milk	NN
40318	2785	3	high	high	JJ
40318	2785	4	in	in	IN
40318	2785	5	acid	acid	NN
40318	2785	6	or	or	CC
40318	2785	7	with	with	IN
40318	2785	8	a	a	DT
40318	2785	9	bad	bad	JJ
40318	2785	10	flavor	flavor	NN
40318	2785	11	should	should	MD
40318	2785	12	be	be	VB
40318	2785	13	avoided	avoid	VBN
40318	2785	14	.	.	.
40318	2786	1	It	-PRON-	PRP
40318	2786	2	is	be	VBZ
40318	2786	3	often	often	RB
40318	2786	4	bad	bad	JJ
40318	2786	5	policy	policy	NN
40318	2786	6	to	to	TO
40318	2786	7	reject	reject	VB
40318	2786	8	the	the	DT
40318	2786	9	milk	milk	NN
40318	2786	10	,	,	,
40318	2786	11	for	for	IN
40318	2786	12	a	a	DT
40318	2786	13	neighboring	neighboring	JJ
40318	2786	14	factory	factory	NN
40318	2786	15	will	will	MD
40318	2786	16	accept	accept	VB
40318	2786	17	it	-PRON-	PRP
40318	2786	18	and	and	CC
40318	2786	19	the	the	DT
40318	2786	20	factory	factory	NN
40318	2786	21	not	not	RB
40318	2786	22	only	only	RB
40318	2786	23	loses	lose	VBZ
40318	2786	24	the	the	DT
40318	2786	25	milk	milk	NN
40318	2786	26	but	but	CC
40318	2786	27	also	also	RB
40318	2786	28	the	the	DT
40318	2786	29	patron	patron	NN
40318	2786	30	.	.	.
40318	2787	1	Factories	factory	NNS
40318	2787	2	should	should	MD
40318	2787	3	have	have	VB
40318	2787	4	an	an	DT
40318	2787	5	agreement	agreement	NN
40318	2787	6	to	to	TO
40318	2787	7	prevent	prevent	VB
40318	2787	8	this	this	DT
40318	2787	9	.	.	.
40318	2788	1	The	the	DT
40318	2788	2	acidity	acidity	NN
40318	2788	3	can	can	MD
40318	2788	4	be	be	VB
40318	2788	5	determined	determine	VBN
40318	2788	6	by	by	IN
40318	2788	7	the	the	DT
40318	2788	8	acid	acid	JJ
40318	2788	9	test	test	NN
40318	2788	10	,	,	,
40318	2788	11	but	but	CC
40318	2788	12	the	the	DT
40318	2788	13	detection	detection	NN
40318	2788	14	of	of	IN
40318	2788	15	flavors	flavor	NNS
40318	2788	16	must	must	MD
40318	2788	17	be	be	VB
40318	2788	18	made	make	VBN
40318	2788	19	by	by	IN
40318	2788	20	the	the	DT
40318	2788	21	cheese	cheese	NN
40318	2788	22	-	-	HYPH
40318	2788	23	maker	maker	NN
40318	2788	24	himself	-PRON-	PRP
40318	2788	25	with	with	IN
40318	2788	26	the	the	DT
40318	2788	27	aid	aid	NN
40318	2788	28	of	of	IN
40318	2788	29	smell	smell	NN
40318	2788	30	and	and	CC
40318	2788	31	taste	taste	NN
40318	2788	32	.	.	.
40318	2789	1	Many	many	JJ
40318	2789	2	of	of	IN
40318	2789	3	the	the	DT
40318	2789	4	bad	bad	JJ
40318	2789	5	flavors	flavor	NNS
40318	2789	6	in	in	IN
40318	2789	7	the	the	DT
40318	2789	8	cheese	cheese	NN
40318	2789	9	can	can	MD
40318	2789	10	be	be	VB
40318	2789	11	traced	trace	VBN
40318	2789	12	to	to	IN
40318	2789	13	the	the	DT
40318	2789	14	poor	poor	JJ
40318	2789	15	quality	quality	NN
40318	2789	16	of	of	IN
40318	2789	17	the	the	DT
40318	2789	18	milk	milk	NN
40318	2789	19	.	.	.
40318	2790	1	One	one	CD
40318	2790	2	of	of	IN
40318	2790	3	the	the	DT
40318	2790	4	worst	bad	JJS
40318	2790	5	qualities	quality	NNS
40318	2790	6	in	in	IN
40318	2790	7	milk	milk	NN
40318	2790	8	and	and	CC
40318	2790	9	cheese	cheese	NN
40318	2790	10	is	be	VBZ
40318	2790	11	the	the	DT
40318	2790	12	presence	presence	NN
40318	2790	13	of	of	IN
40318	2790	14	gas	gas	NN
40318	2790	15	-	-	HYPH
40318	2790	16	producing	produce	VBG
40318	2790	17	organisms	organism	NNS
40318	2790	18	.	.	.
40318	2791	1	[	[	-LRB-
40318	2791	2	88	88	CD
40318	2791	3	]	]	-RRB-
40318	2791	4	Any	any	DT
40318	2791	5	milk	milk	NN
40318	2791	6	which	which	WDT
40318	2791	7	shows	show	VBZ
40318	2791	8	gassy	gassy	JJ
40318	2791	9	fermentation	fermentation	NN
40318	2791	10	should	should	MD
40318	2791	11	be	be	VB
40318	2791	12	rejected	reject	VBN
40318	2791	13	,	,	,
40318	2791	14	for	for	IN
40318	2791	15	it	-PRON-	PRP
40318	2791	16	is	be	VBZ
40318	2791	17	difficult	difficult	JJ
40318	2791	18	to	to	TO
40318	2791	19	make	make	VB
40318	2791	20	cheese	cheese	NN
40318	2791	21	from	from	IN
40318	2791	22	this	this	DT
40318	2791	23	and	and	CC
40318	2791	24	at	at	IN
40318	2791	25	best	good	JJS
40318	2791	26	there	there	EX
40318	2791	27	will	will	MD
40318	2791	28	be	be	VB
40318	2791	29	a	a	DT
40318	2791	30	large	large	JJ
40318	2791	31	loss	loss	NN
40318	2791	32	during	during	IN
40318	2791	33	the	the	DT
40318	2791	34	manufacturing	manufacturing	NN
40318	2791	35	process	process	NN
40318	2791	36	.	.	.
40318	2792	1	The	the	DT
40318	2792	2	cheese	cheese	NN
40318	2792	3	may	may	MD
40318	2792	4	have	have	VB
40318	2792	5	a	a	DT
40318	2792	6	bad	bad	JJ
40318	2792	7	flavor	flavor	NN
40318	2792	8	and	and	CC
40318	2792	9	develop	develop	VB
40318	2792	10	"	"	``
40318	2792	11	pin	pin	NN
40318	2792	12	-	-	HYPH
40318	2792	13	holes	hole	NNS
40318	2792	14	"	"	''
40318	2792	15	and	and	CC
40318	2792	16	in	in	IN
40318	2792	17	extreme	extreme	JJ
40318	2792	18	cases	case	NNS
40318	2792	19	may	may	MD
40318	2792	20	puff	puff	VB
40318	2792	21	up	up	RP
40318	2792	22	like	like	IN
40318	2792	23	a	a	DT
40318	2792	24	ball	ball	NN
40318	2792	25	.	.	.
40318	2793	1	The	the	DT
40318	2793	2	person	person	NN
40318	2793	3	receiving	receive	VBG
40318	2793	4	the	the	DT
40318	2793	5	milk	milk	NN
40318	2793	6	should	should	MD
40318	2793	7	talk	talk	VB
40318	2793	8	to	to	IN
40318	2793	9	the	the	DT
40318	2793	10	farmers	farmer	NNS
40318	2793	11	or	or	CC
40318	2793	12	dairy	dairy	NN
40318	2793	13	-	-	HYPH
40318	2793	14	men	man	NNS
40318	2793	15	about	about	IN
40318	2793	16	the	the	DT
40318	2793	17	proper	proper	JJ
40318	2793	18	care	care	NN
40318	2793	19	of	of	IN
40318	2793	20	the	the	DT
40318	2793	21	utensils	utensil	NNS
40318	2793	22	and	and	CC
40318	2793	23	milk	milk	NN
40318	2793	24	.	.	.
40318	2794	1	He	-PRON-	PRP
40318	2794	2	must	must	MD
40318	2794	3	see	see	VB
40318	2794	4	that	that	IN
40318	2794	5	the	the	DT
40318	2794	6	cans	can	NNS
40318	2794	7	are	be	VBP
40318	2794	8	kept	keep	VBN
40318	2794	9	clean	clean	JJ
40318	2794	10	.	.	.
40318	2795	1	One	one	CD
40318	2795	2	very	very	RB
40318	2795	3	bad	bad	JJ
40318	2795	4	practice	practice	NN
40318	2795	5	is	be	VBZ
40318	2795	6	to	to	TO
40318	2795	7	deliver	deliver	VB
40318	2795	8	milk	milk	NN
40318	2795	9	and	and	CC
40318	2795	10	take	take	VB
40318	2795	11	home	home	NN
40318	2795	12	whey	whey	NN
40318	2795	13	in	in	IN
40318	2795	14	the	the	DT
40318	2795	15	same	same	JJ
40318	2795	16	cans	can	NNS
40318	2795	17	.	.	.
40318	2796	1	The	the	DT
40318	2796	2	cans	can	NNS
40318	2796	3	,	,	,
40318	2796	4	as	as	IN
40318	2796	5	they	-PRON-	PRP
40318	2796	6	are	be	VBP
40318	2796	7	brought	bring	VBN
40318	2796	8	back	back	RB
40318	2796	9	from	from	IN
40318	2796	10	the	the	DT
40318	2796	11	cheese	cheese	NN
40318	2796	12	factory	factory	NN
40318	2796	13	full	full	JJ
40318	2796	14	of	of	IN
40318	2796	15	whey	whey	NN
40318	2796	16	,	,	,
40318	2796	17	are	be	VBP
40318	2796	18	often	often	RB
40318	2796	19	left	leave	VBN
40318	2796	20	in	in	IN
40318	2796	21	the	the	DT
40318	2796	22	barn	barn	NN
40318	2796	23	or	or	CC
40318	2796	24	near	near	IN
40318	2796	25	a	a	DT
40318	2796	26	hog	hog	NN
40318	2796	27	-	-	HYPH
40318	2796	28	pen	pen	NN
40318	2796	29	until	until	IN
40318	2796	30	the	the	DT
40318	2796	31	whey	whey	NN
40318	2796	32	is	be	VBZ
40318	2796	33	fed	feed	VBN
40318	2796	34	.	.	.
40318	2797	1	Unless	unless	IN
40318	2797	2	such	such	JJ
40318	2797	3	cans	can	NNS
40318	2797	4	are	be	VBP
40318	2797	5	emptied	empty	VBN
40318	2797	6	immediately	immediately	RB
40318	2797	7	on	on	IN
40318	2797	8	returning	return	VBG
40318	2797	9	to	to	IN
40318	2797	10	the	the	DT
40318	2797	11	farm	farm	NN
40318	2797	12	and	and	CC
40318	2797	13	then	then	RB
40318	2797	14	rinsed	rinse	VBD
40318	2797	15	out	out	RP
40318	2797	16	with	with	IN
40318	2797	17	cold	cold	JJ
40318	2797	18	water	water	NN
40318	2797	19	,	,	,
40318	2797	20	thoroughly	thoroughly	RB
40318	2797	21	washed	wash	VBN
40318	2797	22	and	and	CC
40318	2797	23	scalded	scald	VBD
40318	2797	24	,	,	,
40318	2797	25	bad	bad	JJ
40318	2797	26	flavors	flavor	NNS
40318	2797	27	may	may	MD
40318	2797	28	develop	develop	VB
40318	2797	29	in	in	IN
40318	2797	30	the	the	DT
40318	2797	31	cheese	cheese	NN
40318	2797	32	.	.	.
40318	2798	1	It	-PRON-	PRP
40318	2798	2	is	be	VBZ
40318	2798	3	thought	think	VBN
40318	2798	4	that	that	IN
40318	2798	5	this	this	DT
40318	2798	6	causes	cause	VBZ
40318	2798	7	"	"	``
40318	2798	8	fruity	fruity	NN
40318	2798	9	"	"	''
40318	2798	10	or	or	CC
40318	2798	11	sweet	sweet	JJ
40318	2798	12	flavor	flavor	NN
40318	2798	13	,	,	,
40318	2798	14	which	which	WDT
40318	2798	15	resembles	resemble	VBZ
40318	2798	16	that	that	DT
40318	2798	17	of	of	IN
40318	2798	18	fruits	fruit	NNS
40318	2798	19	such	such	JJ
40318	2798	20	as	as	IN
40318	2798	21	raspberries	raspberry	NNS
40318	2798	22	,	,	,
40318	2798	23	strawberries	strawberry	NNS
40318	2798	24	or	or	CC
40318	2798	25	pineapples	pineapple	NNS
40318	2798	26	.	.	.
40318	2799	1	+194	+194	NNP
40318	2799	2	.	.	.
40318	2800	1	Ripening	ripen	VBG
40318	2800	2	the	the	DT
40318	2800	3	milk.+--A	milk.+--a	CD
40318	2800	4	slight	slight	JJ
40318	2800	5	development	development	NN
40318	2800	6	of	of	IN
40318	2800	7	acidity	acidity	NN
40318	2800	8	is	be	VBZ
40318	2800	9	required	require	VBN
40318	2800	10	:	:	:
40318	2800	11	(	(	-LRB-
40318	2800	12	_	_	NNP
40318	2800	13	a	a	DT
40318	2800	14	_	_	NNP
40318	2800	15	)	)	-RRB-
40318	2800	16	to	to	TO
40318	2800	17	obtain	obtain	VB
40318	2800	18	the	the	DT
40318	2800	19	formation	formation	NN
40318	2800	20	of	of	IN
40318	2800	21	a	a	DT
40318	2800	22	firm	firm	JJ
40318	2800	23	curd	curd	NN
40318	2800	24	;	;	:
40318	2800	25	and	and	CC
40318	2800	26	(	(	-LRB-
40318	2800	27	_	_	NNP
40318	2800	28	b	b	NNP
40318	2800	29	_	_	NNP
40318	2800	30	)	)	-RRB-
40318	2800	31	to	to	TO
40318	2800	32	establish	establish	VB
40318	2800	33	immediate	immediate	JJ
40318	2800	34	dominance	dominance	NN
40318	2800	35	of	of	IN
40318	2800	36	a	a	DT
40318	2800	37	desirable	desirable	JJ
40318	2800	38	type	type	NN
40318	2800	39	of	of	IN
40318	2800	40	lactic	lactic	JJ
40318	2800	41	organism	organism	NN
40318	2800	42	which	which	WDT
40318	2800	43	will	will	MD
40318	2800	44	produce	produce	VB
40318	2800	45	the	the	DT
40318	2800	46	large	large	JJ
40318	2800	47	amount	amount	NN
40318	2800	48	of	of	IN
40318	2800	49	acid	acid	NN
40318	2800	50	required	require	VBN
40318	2800	51	later	later	RB
40318	2800	52	in	in	IN
40318	2800	53	the	the	DT
40318	2800	54	cheddaring	cheddare	VBG
40318	2800	55	process	process	NN
40318	2800	56	.	.	.
40318	2801	1	The	the	DT
40318	2801	2	development	development	NN
40318	2801	3	of	of	IN
40318	2801	4	this	this	DT
40318	2801	5	acidification	acidification	NN
40318	2801	6	before	before	IN
40318	2801	7	the	the	DT
40318	2801	8	addition	addition	NN
40318	2801	9	of	of	IN
40318	2801	10	rennet	rennet	NN
40318	2801	11	is	be	VBZ
40318	2801	12	known	know	VBN
40318	2801	13	as	as	IN
40318	2801	14	the	the	DT
40318	2801	15	ripening	ripening	NN
40318	2801	16	of	of	IN
40318	2801	17	the	the	DT
40318	2801	18	milk	milk	NN
40318	2801	19	.	.	.
40318	2802	1	The	the	DT
40318	2802	2	extent	extent	NN
40318	2802	3	of	of	IN
40318	2802	4	ripening	ripen	VBG
40318	2802	5	advised	advise	VBN
40318	2802	6	by	by	IN
40318	2802	7	different	different	JJ
40318	2802	8	schools	school	NNS
40318	2802	9	of	of	IN
40318	2802	10	makers	maker	NNS
40318	2802	11	has	have	VBZ
40318	2802	12	varied	vary	VBN
40318	2802	13	from	from	IN
40318	2802	14	an	an	DT
40318	2802	15	acidity	acidity	NN
40318	2802	16	of	of	IN
40318	2802	17	0.20	0.20	CD
40318	2802	18	of	of	IN
40318	2802	19	1	1	CD
40318	2802	20	per	per	NN
40318	2802	21	cent	cent	NN
40318	2802	22	or	or	CC
40318	2802	23	even	even	RB
40318	2802	24	slightly	slightly	RB
40318	2802	25	higher	high	JJR
40318	2802	26	percentage	percentage	NN
40318	2802	27	titrated	titrate	VBN
40318	2802	28	as	as	IN
40318	2802	29	lactic	lactic	JJ
40318	2802	30	acid	acid	NN
40318	2802	31	,	,	,
40318	2802	32	to	to	IN
40318	2802	33	about	about	IN
40318	2802	34	0.17	0.17	CD
40318	2802	35	of	of	IN
40318	2802	36	1	1	CD
40318	2802	37	per	per	NN
40318	2802	38	cent	cent	NN
40318	2802	39	as	as	IN
40318	2802	40	now	now	RB
40318	2802	41	preferred	prefer	VBN
40318	2802	42	by	by	IN
40318	2802	43	some	some	DT
40318	2802	44	of	of	IN
40318	2802	45	the	the	DT
40318	2802	46	most	most	RBS
40318	2802	47	successful	successful	JJ
40318	2802	48	groups	group	NNS
40318	2802	49	of	of	IN
40318	2802	50	workers	worker	NNS
40318	2802	51	.	.	.
40318	2803	1	The	the	DT
40318	2803	2	ripeness	ripeness	NN
40318	2803	3	of	of	IN
40318	2803	4	the	the	DT
40318	2803	5	milk	milk	NN
40318	2803	6	can	can	MD
40318	2803	7	also	also	RB
40318	2803	8	be	be	VB
40318	2803	9	determined	determine	VBN
40318	2803	10	by	by	IN
40318	2803	11	the	the	DT
40318	2803	12	use	use	NN
40318	2803	13	of	of	IN
40318	2803	14	the	the	DT
40318	2803	15	rennet	rennet	NN
40318	2803	16	test	test	NN
40318	2803	17	.	.	.
40318	2804	1	The	the	DT
40318	2804	2	milk	milk	NN
40318	2804	3	may	may	MD
40318	2804	4	be	be	VB
40318	2804	5	ripened	ripen	VBN
40318	2804	6	by	by	IN
40318	2804	7	allowing	allow	VBG
40318	2804	8	the	the	DT
40318	2804	9	lactic	lactic	JJ
40318	2804	10	organisms	organism	NNS
40318	2804	11	already	already	RB
40318	2804	12	present	present	JJ
40318	2804	13	in	in	IN
40318	2804	14	the	the	DT
40318	2804	15	milk	milk	NN
40318	2804	16	to	to	TO
40318	2804	17	develop	develop	VB
40318	2804	18	naturally	naturally	RB
40318	2804	19	.	.	.
40318	2805	1	This	this	DT
40318	2805	2	requires	require	VBZ
40318	2805	3	considerable	considerable	JJ
40318	2805	4	time	time	NN
40318	2805	5	and	and	CC
40318	2805	6	while	while	IN
40318	2805	7	the	the	DT
40318	2805	8	lactic	lactic	JJ
40318	2805	9	acid	acid	NN
40318	2805	10	-	-	HYPH
40318	2805	11	forming	form	VBG
40318	2805	12	bacteria	bacteria	NNS
40318	2805	13	are	be	VBP
40318	2805	14	developing	develop	VBG
40318	2805	15	,	,	,
40318	2805	16	other	other	JJ
40318	2805	17	and	and	CC
40318	2805	18	undesirable	undesirable	JJ
40318	2805	19	fermentations	fermentation	NNS
40318	2805	20	may	may	MD
40318	2805	21	be	be	VB
40318	2805	22	taking	take	VBG
40318	2805	23	place	place	NN
40318	2805	24	,	,	,
40318	2805	25	so	so	IN
40318	2805	26	that	that	IN
40318	2805	27	the	the	DT
40318	2805	28	good	good	JJ
40318	2805	29	results	result	NNS
40318	2805	30	which	which	WDT
40318	2805	31	should	should	MD
40318	2805	32	follow	follow	VB
40318	2805	33	the	the	DT
40318	2805	34	uninterrupted	uninterrupted	JJ
40318	2805	35	development	development	NN
40318	2805	36	of	of	IN
40318	2805	37	the	the	DT
40318	2805	38	lactic	lactic	JJ
40318	2805	39	acid	acid	NN
40318	2805	40	-	-	HYPH
40318	2805	41	forming	form	VBG
40318	2805	42	organisms	organism	NNS
40318	2805	43	are	be	VBP
40318	2805	44	lost	lose	VBN
40318	2805	45	.	.	.
40318	2806	1	Starter	starter	NN
40318	2806	2	is	be	VBZ
40318	2806	3	commonly	commonly	RB
40318	2806	4	used	use	VBN
40318	2806	5	to	to	TO
40318	2806	6	produce	produce	VB
40318	2806	7	the	the	DT
40318	2806	8	desired	desire	VBN
40318	2806	9	ripening	ripening	NN
40318	2806	10	of	of	IN
40318	2806	11	the	the	DT
40318	2806	12	milk	milk	NN
40318	2806	13	.	.	.
40318	2807	1	(	(	-LRB-
40318	2807	2	For	for	IN
40318	2807	3	the	the	DT
40318	2807	4	preparation	preparation	NN
40318	2807	5	of	of	IN
40318	2807	6	starter	starter	NN
40318	2807	7	see	see	VB
40318	2807	8	Chapter	Chapter	NNP
40318	2807	9	IV	IV	NNP
40318	2807	10	.	.	.
40318	2807	11	)	)	-RRB-
40318	2808	1	[	[	-LRB-
40318	2808	2	Illustration	illustration	NN
40318	2808	3	:	:	:
40318	2808	4	FIG	FIG	NNP
40318	2808	5	.	.	.
40318	2809	1	31.--Steel	31.--steel	CD
40318	2809	2	cheese	cheese	NN
40318	2809	3	vat	vat	NN
40318	2809	4	.	.	.
40318	2809	5	]	]	-RRB-
40318	2810	1	Some	some	DT
40318	2810	2	makers	maker	NNS
40318	2810	3	put	put	VBD
40318	2810	4	the	the	DT
40318	2810	5	starter	starter	NN
40318	2810	6	into	into	IN
40318	2810	7	the	the	DT
40318	2810	8	empty	empty	JJ
40318	2810	9	vat	vat	NN
40318	2810	10	(	(	-LRB-
40318	2810	11	Fig	fig	NN
40318	2810	12	.	.	.
40318	2811	1	31	31	CD
40318	2811	2	)	)	-RRB-
40318	2811	3	and	and	CC
40318	2811	4	add	add	VB
40318	2811	5	the	the	DT
40318	2811	6	milk	milk	NN
40318	2811	7	as	as	IN
40318	2811	8	it	-PRON-	PRP
40318	2811	9	is	be	VBZ
40318	2811	10	received	receive	VBN
40318	2811	11	;	;	:
40318	2811	12	others	other	NNS
40318	2811	13	add	add	VBP
40318	2811	14	it	-PRON-	PRP
40318	2811	15	to	to	IN
40318	2811	16	the	the	DT
40318	2811	17	total	total	JJ
40318	2811	18	volume	volume	NN
40318	2811	19	of	of	IN
40318	2811	20	cold	cold	JJ
40318	2811	21	milk	milk	NN
40318	2811	22	and	and	CC
40318	2811	23	then	then	RB
40318	2811	24	begin	begin	VB
40318	2811	25	to	to	TO
40318	2811	26	heat	heat	VB
40318	2811	27	it	-PRON-	PRP
40318	2811	28	.	.	.
40318	2812	1	Whenever	whenever	WRB
40318	2812	2	the	the	DT
40318	2812	3	starter	starter	NN
40318	2812	4	is	be	VBZ
40318	2812	5	used	use	VBN
40318	2812	6	,	,	,
40318	2812	7	it	-PRON-	PRP
40318	2812	8	should	should	MD
40318	2812	9	be	be	VB
40318	2812	10	strained	strain	VBN
40318	2812	11	to	to	TO
40318	2812	12	remove	remove	VB
40318	2812	13	lumps	lump	NNS
40318	2812	14	.	.	.
40318	2813	1	These	these	DT
40318	2813	2	lumps	lump	NNS
40318	2813	3	might	may	MD
40318	2813	4	cause	cause	VB
40318	2813	5	a	a	DT
40318	2813	6	mottled	mottle	VBN
40318	2813	7	color	color	NN
40318	2813	8	in	in	IN
40318	2813	9	the	the	DT
40318	2813	10	cheese	cheese	NN
40318	2813	11	.	.	.
40318	2814	1	The	the	DT
40318	2814	2	best	good	JJS
40318	2814	3	practice	practice	NN
40318	2814	4	calls	call	VBZ
40318	2814	5	for	for	IN
40318	2814	6	an	an	DT
40318	2814	7	acidity	acidity	NN
40318	2814	8	or	or	CC
40318	2814	9	a	a	DT
40318	2814	10	rennet	rennet	NN
40318	2814	11	test	test	NN
40318	2814	12	of	of	IN
40318	2814	13	the	the	DT
40318	2814	14	mixed	mixed	JJ
40318	2814	15	milk	milk	NN
40318	2814	16	after	after	IN
40318	2814	17	it	-PRON-	PRP
40318	2814	18	has	have	VBZ
40318	2814	19	been	be	VBN
40318	2814	20	brought	bring	VBN
40318	2814	21	to	to	IN
40318	2814	22	the	the	DT
40318	2814	23	setting	set	VBG
40318	2814	24	temperature	temperature	NN
40318	2814	25	in	in	IN
40318	2814	26	the	the	DT
40318	2814	27	vat	vat	NN
40318	2814	28	.	.	.
40318	2815	1	With	with	IN
40318	2815	2	milk	milk	NN
40318	2815	3	tested	test	VBN
40318	2815	4	at	at	IN
40318	2815	5	this	this	DT
40318	2815	6	stage	stage	NN
40318	2815	7	and	and	CC
40318	2815	8	the	the	DT
40318	2815	9	volume	volume	NN
40318	2815	10	of	of	IN
40318	2815	11	milk	milk	NN
40318	2815	12	in	in	IN
40318	2815	13	the	the	DT
40318	2815	14	vat	vat	NN
40318	2815	15	known	know	VBN
40318	2815	16	,	,	,
40318	2815	17	the	the	DT
40318	2815	18	cheese	cheese	NN
40318	2815	19	-	-	HYPH
40318	2815	20	maker	maker	NN
40318	2815	21	is	be	VBZ
40318	2815	22	able	able	JJ
40318	2815	23	to	to	TO
40318	2815	24	calculate	calculate	VB
40318	2815	25	closely	closely	RB
40318	2815	26	the	the	DT
40318	2815	27	amount	amount	NN
40318	2815	28	of	of	IN
40318	2815	29	starter	starter	NN
40318	2815	30	needed	need	VBN
40318	2815	31	.	.	.
40318	2816	1	When	when	WRB
40318	2816	2	the	the	DT
40318	2816	3	quantity	quantity	NN
40318	2816	4	of	of	IN
40318	2816	5	starter	starter	NN
40318	2816	6	to	to	TO
40318	2816	7	use	use	VB
40318	2816	8	is	be	VBZ
40318	2816	9	in	in	IN
40318	2816	10	doubt	doubt	NN
40318	2816	11	,	,	,
40318	2816	12	the	the	DT
40318	2816	13	amount	amount	NN
40318	2816	14	added	add	VBN
40318	2816	15	should	should	MD
40318	2816	16	be	be	VB
40318	2816	17	under	under	IN
40318	2816	18	rather	rather	RB
40318	2816	19	than	than	IN
40318	2816	20	over	over	IN
40318	2816	21	the	the	DT
40318	2816	22	estimate	estimate	NN
40318	2816	23	,	,	,
40318	2816	24	since	since	IN
40318	2816	25	the	the	DT
40318	2816	26	need	need	NN
40318	2816	27	of	of	IN
40318	2816	28	more	more	JJR
40318	2816	29	can	can	MD
40318	2816	30	be	be	VB
40318	2816	31	determined	determine	VBN
40318	2816	32	by	by	IN
40318	2816	33	making	make	VBG
40318	2816	34	frequent	frequent	JJ
40318	2816	35	rennet	rennet	NN
40318	2816	36	and	and	CC
40318	2816	37	acid	acid	NN
40318	2816	38	tests	test	NNS
40318	2816	39	in	in	IN
40318	2816	40	a	a	DT
40318	2816	41	very	very	RB
40318	2816	42	few	few	JJ
40318	2816	43	minutes	minute	NNS
40318	2816	44	without	without	IN
40318	2816	45	damage	damage	NN
40318	2816	46	to	to	IN
40318	2816	47	the	the	DT
40318	2816	48	cheese	cheese	NN
40318	2816	49	.	.	.
40318	2817	1	If	if	IN
40318	2817	2	too	too	RB
40318	2817	3	much	much	JJ
40318	2817	4	starter	starter	NN
40318	2817	5	has	have	VBZ
40318	2817	6	been	be	VBN
40318	2817	7	used	use	VBN
40318	2817	8	,	,	,
40318	2817	9	acid	acid	JJ
40318	2817	10	or	or	CC
40318	2817	11	sour	sour	JJ
40318	2817	12	cheese	cheese	NN
40318	2817	13	is	be	VBZ
40318	2817	14	usually	usually	RB
40318	2817	15	obtained	obtain	VBN
40318	2817	16	,	,	,
40318	2817	17	with	with	IN
40318	2817	18	loss	loss	NN
40318	2817	19	in	in	IN
40318	2817	20	market	market	NN
40318	2817	21	quality	quality	NN
40318	2817	22	.	.	.
40318	2818	1	An	an	DT
40318	2818	2	over	over	IN
40318	2818	3	-	-	HYPH
40318	2818	4	development	development	NN
40318	2818	5	of	of	IN
40318	2818	6	acidity	acidity	NN
40318	2818	7	at	at	IN
40318	2818	8	any	any	DT
40318	2818	9	stage	stage	NN
40318	2818	10	of	of	IN
40318	2818	11	the	the	DT
40318	2818	12	manufacturing	manufacturing	NN
40318	2818	13	process	process	NN
40318	2818	14	affects	affect	VBZ
40318	2818	15	the	the	DT
40318	2818	16	flavor	flavor	NN
40318	2818	17	,	,	,
40318	2818	18	body	body	NN
40318	2818	19	and	and	CC
40318	2818	20	texture	texture	NN
40318	2818	21	,	,	,
40318	2818	22	color	color	NN
40318	2818	23	and	and	CC
40318	2818	24	finish	finish	NN
40318	2818	25	of	of	IN
40318	2818	26	the	the	DT
40318	2818	27	cheese	cheese	NN
40318	2818	28	.	.	.
40318	2819	1	The	the	DT
40318	2819	2	product	product	NN
40318	2819	3	is	be	VBZ
40318	2819	4	known	know	VBN
40318	2819	5	as	as	IN
40318	2819	6	a	a	DT
40318	2819	7	sour	sour	JJ
40318	2819	8	cheese	cheese	NN
40318	2819	9	,	,	,
40318	2819	10	and	and	CC
40318	2819	11	can	can	MD
40318	2819	12	usually	usually	RB
40318	2819	13	be	be	VB
40318	2819	14	identified	identify	VBN
40318	2819	15	by	by	IN
40318	2819	16	its	-PRON-	PRP$
40318	2819	17	sour	sour	JJ
40318	2819	18	taste	taste	NN
40318	2819	19	and	and	CC
40318	2819	20	smell	smell	NN
40318	2819	21	.	.	.
40318	2820	1	A	a	DT
40318	2820	2	sour	sour	JJ
40318	2820	3	cheese	cheese	NN
40318	2820	4	while	while	IN
40318	2820	5	curing	curing	NN
40318	2820	6	will	will	MD
40318	2820	7	seldom	seldom	RB
40318	2820	8	develop	develop	VB
40318	2820	9	a	a	DT
40318	2820	10	normal	normal	JJ
40318	2820	11	Cheddar	Cheddar	NNP
40318	2820	12	flavor	flavor	NN
40318	2820	13	and	and	CC
40318	2820	14	the	the	DT
40318	2820	15	texture	texture	NN
40318	2820	16	will	will	MD
40318	2820	17	be	be	VB
40318	2820	18	hard	hard	JJ
40318	2820	19	and	and	CC
40318	2820	20	harsh	harsh	JJ
40318	2820	21	and	and	CC
40318	2820	22	very	very	RB
40318	2820	23	brittle	brittle	JJ
40318	2820	24	.	.	.
40318	2821	1	The	the	DT
40318	2821	2	body	body	NN
40318	2821	3	will	will	MD
40318	2821	4	not	not	RB
40318	2821	5	be	be	VB
40318	2821	6	smooth	smooth	JJ
40318	2821	7	but	but	CC
40318	2821	8	harsh	harsh	JJ
40318	2821	9	and	and	CC
40318	2821	10	grainy	grainy	JJ
40318	2821	11	.	.	.
40318	2822	1	The	the	DT
40318	2822	2	over	over	NN
40318	2822	3	-	-	HYPH
40318	2822	4	development	development	NN
40318	2822	5	of	of	IN
40318	2822	6	acid	acid	NN
40318	2822	7	will	will	MD
40318	2822	8	show	show	VB
40318	2822	9	by	by	IN
40318	2822	10	fading	fade	VBG
40318	2822	11	or	or	CC
40318	2822	12	bleaching	bleach	VBG
40318	2822	13	the	the	DT
40318	2822	14	color	color	NN
40318	2822	15	.	.	.
40318	2823	1	A	a	DT
40318	2823	2	sour	sour	JJ
40318	2823	3	cheese	cheese	NN
40318	2823	4	usually	usually	RB
40318	2823	5	leaks	leak	NNS
40318	2823	6	whey	whey	VBP
40318	2823	7	for	for	IN
40318	2823	8	a	a	DT
40318	2823	9	few	few	JJ
40318	2823	10	days	day	NNS
40318	2823	11	after	after	IN
40318	2823	12	being	be	VBG
40318	2823	13	placed	place	VBN
40318	2823	14	on	on	IN
40318	2823	15	the	the	DT
40318	2823	16	curing	curing	JJ
40318	2823	17	-	-	HYPH
40318	2823	18	room	room	NN
40318	2823	19	shelves	shelf	NNS
40318	2823	20	.	.	.
40318	2824	1	Ripening	ripen	VBG
40318	2824	2	the	the	DT
40318	2824	3	milk	milk	NN
40318	2824	4	is	be	VBZ
40318	2824	5	one	one	CD
40318	2824	6	of	of	IN
40318	2824	7	the	the	DT
40318	2824	8	most	most	RBS
40318	2824	9	important	important	JJ
40318	2824	10	parts	part	NNS
40318	2824	11	of	of	IN
40318	2824	12	cheese	cheese	NN
40318	2824	13	-	-	HYPH
40318	2824	14	making	making	NN
40318	2824	15	.	.	.
40318	2825	1	Proper	proper	JJ
40318	2825	2	ripening	ripening	JJ
40318	2825	3	places	place	NNS
40318	2825	4	the	the	DT
40318	2825	5	acid	acid	JJ
40318	2825	6	fermentations	fermentation	NNS
40318	2825	7	under	under	IN
40318	2825	8	the	the	DT
40318	2825	9	control	control	NN
40318	2825	10	of	of	IN
40318	2825	11	the	the	DT
40318	2825	12	cheese	cheese	NN
40318	2825	13	-	-	HYPH
40318	2825	14	maker	maker	NN
40318	2825	15	so	so	IN
40318	2825	16	that	that	IN
40318	2825	17	he	-PRON-	PRP
40318	2825	18	may	may	MD
40318	2825	19	know	know	VB
40318	2825	20	what	what	WDT
40318	2825	21	results	result	NNS
40318	2825	22	will	will	MD
40318	2825	23	follow	follow	VB
40318	2825	24	his	-PRON-	PRP$
40318	2825	25	labors	labor	NNS
40318	2825	26	.	.	.
40318	2826	1	The	the	DT
40318	2826	2	operator	operator	NN
40318	2826	3	can	can	MD
40318	2826	4	control	control	VB
40318	2826	5	the	the	DT
40318	2826	6	acidity	acidity	NN
40318	2826	7	while	while	IN
40318	2826	8	ripening	ripen	VBG
40318	2826	9	the	the	DT
40318	2826	10	milk	milk	NN
40318	2826	11	,	,	,
40318	2826	12	but	but	CC
40318	2826	13	after	after	IN
40318	2826	14	the	the	DT
40318	2826	15	rennet	rennet	NN
40318	2826	16	is	be	VBZ
40318	2826	17	added	add	VBN
40318	2826	18	all	all	DT
40318	2826	19	control	control	NN
40318	2826	20	of	of	IN
40318	2826	21	the	the	DT
40318	2826	22	acidity	acidity	NN
40318	2826	23	is	be	VBZ
40318	2826	24	lost	lose	VBN
40318	2826	25	.	.	.
40318	2827	1	From	from	IN
40318	2827	2	that	that	DT
40318	2827	3	time	time	NN
40318	2827	4	,	,	,
40318	2827	5	the	the	DT
40318	2827	6	moisture	moisture	NN
40318	2827	7	must	must	MD
40318	2827	8	be	be	VB
40318	2827	9	regulated	regulate	VBN
40318	2827	10	in	in	IN
40318	2827	11	proportion	proportion	NN
40318	2827	12	to	to	IN
40318	2827	13	the	the	DT
40318	2827	14	acidity	acidity	NN
40318	2827	15	.	.	.
40318	2828	1	Before	before	IN
40318	2828	2	setting	set	VBG
40318	2828	3	,	,	,
40318	2828	4	the	the	DT
40318	2828	5	milk	milk	NN
40318	2828	6	should	should	MD
40318	2828	7	be	be	VB
40318	2828	8	ripened	ripen	VBN
40318	2828	9	to	to	IN
40318	2828	10	such	such	PDT
40318	2828	11	a	a	DT
40318	2828	12	point	point	NN
40318	2828	13	as	as	IN
40318	2828	14	to	to	TO
40318	2828	15	leave	leave	VB
40318	2828	16	at	at	RB
40318	2828	17	least	least	RBS
40318	2828	18	two	two	CD
40318	2828	19	and	and	CC
40318	2828	20	one	one	CD
40318	2828	21	-	-	HYPH
40318	2828	22	half	half	NN
40318	2828	23	hours	hour	NNS
40318	2828	24	from	from	IN
40318	2828	25	the	the	DT
40318	2828	26	time	time	NN
40318	2828	27	that	that	WDT
40318	2828	28	the	the	DT
40318	2828	29	rennet	rennet	NN
40318	2828	30	extract	extract	NN
40318	2828	31	is	be	VBZ
40318	2828	32	added	add	VBN
40318	2828	33	until	until	IN
40318	2828	34	the	the	DT
40318	2828	35	acid	acid	JJ
40318	2828	36	development	development	NN
40318	2828	37	has	have	VBZ
40318	2828	38	reached	reach	VBN
40318	2828	39	the	the	DT
40318	2828	40	stage	stage	NN
40318	2828	41	at	at	IN
40318	2828	42	which	which	WDT
40318	2828	43	it	-PRON-	PRP
40318	2828	44	is	be	VBZ
40318	2828	45	necessary	necessary	JJ
40318	2828	46	to	to	TO
40318	2828	47	remove	remove	VB
40318	2828	48	the	the	DT
40318	2828	49	whey	whey	NN
40318	2828	50	.	.	.
40318	2829	1	By	by	IN
40318	2829	2	the	the	DT
40318	2829	3	acid	acid	NN
40318	2829	4	test	test	NN
40318	2829	5	the	the	DT
40318	2829	6	milk	milk	NN
40318	2829	7	may	may	MD
40318	2829	8	vary	vary	VB
40318	2829	9	from	from	IN
40318	2829	10	0.16	0.16	CD
40318	2829	11	to	to	IN
40318	2829	12	0.18	0.18	CD
40318	2829	13	of	of	IN
40318	2829	14	1	1	CD
40318	2829	15	per	per	NN
40318	2829	16	cent	cent	NN
40318	2829	17	,	,	,
40318	2829	18	but	but	CC
40318	2829	19	no	no	DT
40318	2829	20	definite	definite	JJ
40318	2829	21	statement	statement	NN
40318	2829	22	can	can	MD
40318	2829	23	be	be	VB
40318	2829	24	given	give	VBN
40318	2829	25	for	for	IN
40318	2829	26	the	the	DT
40318	2829	27	rennet	rennet	NN
40318	2829	28	test	test	NN
40318	2829	29	.	.	.
40318	2830	1	This	this	DT
40318	2830	2	can	can	MD
40318	2830	3	be	be	VB
40318	2830	4	determined	determine	VBN
40318	2830	5	only	only	RB
40318	2830	6	by	by	IN
40318	2830	7	comparison	comparison	NN
40318	2830	8	from	from	IN
40318	2830	9	day	day	NN
40318	2830	10	to	to	IN
40318	2830	11	day	day	NN
40318	2830	12	.	.	.
40318	2831	1	For	for	IN
40318	2831	2	operation	operation	NN
40318	2831	3	of	of	IN
40318	2831	4	rennet	rennet	NN
40318	2831	5	test	test	NN
40318	2831	6	see	see	VB
40318	2831	7	Chapter	Chapter	NNP
40318	2831	8	V.	V.	NNP
40318	2831	9	During	during	IN
40318	2831	10	this	this	DT
40318	2831	11	period	period	NN
40318	2831	12	of	of	IN
40318	2831	13	two	two	CD
40318	2831	14	and	and	CC
40318	2831	15	one	one	CD
40318	2831	16	-	-	HYPH
40318	2831	17	half	half	NN
40318	2831	18	hours	hour	NNS
40318	2831	19	,	,	,
40318	2831	20	the	the	DT
40318	2831	21	curd	curd	NN
40318	2831	22	is	be	VBZ
40318	2831	23	formed	form	VBN
40318	2831	24	,	,	,
40318	2831	25	then	then	RB
40318	2831	26	cut	cut	VB
40318	2831	27	,	,	,
40318	2831	28	and	and	CC
40318	2831	29	the	the	DT
40318	2831	30	temperature	temperature	NN
40318	2831	31	is	be	VBZ
40318	2831	32	raised	raise	VBN
40318	2831	33	from	from	IN
40318	2831	34	84	84	CD
40318	2831	35	°	°	NNS
40318	2831	36	or	or	CC
40318	2831	37	86	86	CD
40318	2831	38	°	°	,
40318	2831	39	F.	F.	NNP
40318	2831	40	(	(	-LRB-
40318	2831	41	the	the	DT
40318	2831	42	temperature	temperature	NN
40318	2831	43	at	at	IN
40318	2831	44	which	which	WDT
40318	2831	45	the	the	DT
40318	2831	46	rennet	rennet	NN
40318	2831	47	extract	extract	NN
40318	2831	48	is	be	VBZ
40318	2831	49	added	add	VBN
40318	2831	50	)	)	-RRB-
40318	2831	51	to	to	IN
40318	2831	52	about	about	RB
40318	2831	53	98	98	CD
40318	2831	54	°	°	NNS
40318	2831	55	to	to	IN
40318	2831	56	100	100	CD
40318	2831	57	°	°	NNS
40318	2831	58	F.	F.	NNP
40318	2831	59	The	the	DT
40318	2831	60	curd	curd	NN
40318	2831	61	must	must	MD
40318	2831	62	be	be	VB
40318	2831	63	kept	keep	VBN
40318	2831	64	agitated	agitate	VBN
40318	2831	65	so	so	IN
40318	2831	66	that	that	IN
40318	2831	67	the	the	DT
40318	2831	68	particles	particle	NNS
40318	2831	69	will	will	MD
40318	2831	70	not	not	RB
40318	2831	71	mat	mat	VB
40318	2831	72	together	together	RB
40318	2831	73	;	;	:
40318	2831	74	this	this	DT
40318	2831	75	is	be	VBZ
40318	2831	76	necessary	necessary	JJ
40318	2831	77	to	to	TO
40318	2831	78	obtain	obtain	VB
40318	2831	79	sufficient	sufficient	JJ
40318	2831	80	contraction	contraction	NN
40318	2831	81	of	of	IN
40318	2831	82	the	the	DT
40318	2831	83	particles	particle	NNS
40318	2831	84	of	of	IN
40318	2831	85	curd	curd	NN
40318	2831	86	with	with	IN
40318	2831	87	the	the	DT
40318	2831	88	proper	proper	JJ
40318	2831	89	reduction	reduction	NN
40318	2831	90	of	of	IN
40318	2831	91	water	water	NN
40318	2831	92	-	-	HYPH
40318	2831	93	content	content	NN
40318	2831	94	.	.	.
40318	2832	1	If	if	IN
40318	2832	2	the	the	DT
40318	2832	3	milk	milk	NN
40318	2832	4	becomes	become	VBZ
40318	2832	5	too	too	RB
40318	2832	6	ripe	ripe	JJ
40318	2832	7	(	(	-LRB-
40318	2832	8	too	too	RB
40318	2832	9	sour	sour	JJ
40318	2832	10	)	)	-RRB-
40318	2832	11	before	before	IN
40318	2832	12	the	the	DT
40318	2832	13	rennet	rennet	NN
40318	2832	14	is	be	VBZ
40318	2832	15	added	add	VBN
40318	2832	16	,	,	,
40318	2832	17	there	there	EX
40318	2832	18	will	will	MD
40318	2832	19	not	not	RB
40318	2832	20	be	be	VB
40318	2832	21	sufficient	sufficient	JJ
40318	2832	22	time	time	NN
40318	2832	23	for	for	IN
40318	2832	24	these	these	DT
40318	2832	25	steps	step	NNS
40318	2832	26	to	to	TO
40318	2832	27	take	take	VB
40318	2832	28	place	place	NN
40318	2832	29	naturally	naturally	RB
40318	2832	30	.	.	.
40318	2833	1	In	in	IN
40318	2833	2	such	such	JJ
40318	2833	3	cases	case	NNS
40318	2833	4	special	special	JJ
40318	2833	5	means	mean	NNS
40318	2833	6	are	be	VBP
40318	2833	7	required	require	VBN
40318	2833	8	to	to	TO
40318	2833	9	firm	firm	VB
40318	2833	10	the	the	DT
40318	2833	11	curd	curd	NN
40318	2833	12	.	.	.
40318	2834	1	These	these	DT
40318	2834	2	result	result	VBP
40318	2834	3	in	in	IN
40318	2834	4	a	a	DT
40318	2834	5	loss	loss	NN
40318	2834	6	of	of	IN
40318	2834	7	both	both	CC
40318	2834	8	quality	quality	NN
40318	2834	9	and	and	CC
40318	2834	10	quantity	quantity	NN
40318	2834	11	of	of	IN
40318	2834	12	cheese	cheese	NN
40318	2834	13	.	.	.
40318	2835	1	On	on	IN
40318	2835	2	the	the	DT
40318	2835	3	other	other	JJ
40318	2835	4	hand	hand	NN
40318	2835	5	,	,	,
40318	2835	6	if	if	IN
40318	2835	7	the	the	DT
40318	2835	8	milk	milk	NN
40318	2835	9	is	be	VBZ
40318	2835	10	not	not	RB
40318	2835	11	ripened	ripen	VBN
40318	2835	12	,	,	,
40318	2835	13	but	but	CC
40318	2835	14	the	the	DT
40318	2835	15	rennet	rennet	NN
40318	2835	16	extract	extract	NN
40318	2835	17	added	add	VBN
40318	2835	18	,	,	,
40318	2835	19	regardless	regardless	RB
40318	2835	20	of	of	IN
40318	2835	21	the	the	DT
40318	2835	22	acid	acid	JJ
40318	2835	23	development	development	NN
40318	2835	24	,	,	,
40318	2835	25	one	one	CD
40318	2835	26	of	of	IN
40318	2835	27	the	the	DT
40318	2835	28	important	important	JJ
40318	2835	29	natural	natural	JJ
40318	2835	30	forces	force	NNS
40318	2835	31	for	for	IN
40318	2835	32	expelling	expel	VBG
40318	2835	33	the	the	DT
40318	2835	34	moisture	moisture	NN
40318	2835	35	is	be	VBZ
40318	2835	36	lost	lose	VBN
40318	2835	37	.	.	.
40318	2836	1	The	the	DT
40318	2836	2	time	time	NN
40318	2836	3	required	require	VBN
40318	2836	4	for	for	IN
40318	2836	5	the	the	DT
40318	2836	6	particles	particle	NNS
40318	2836	7	of	of	IN
40318	2836	8	curd	curd	NN
40318	2836	9	to	to	TO
40318	2836	10	contract	contract	VB
40318	2836	11	is	be	VBZ
40318	2836	12	much	much	RB
40318	2836	13	prolonged	prolong	VBN
40318	2836	14	,	,	,
40318	2836	15	the	the	DT
40318	2836	16	expulsion	expulsion	NN
40318	2836	17	of	of	IN
40318	2836	18	whey	whey	NN
40318	2836	19	is	be	VBZ
40318	2836	20	usually	usually	RB
40318	2836	21	inadequate	inadequate	JJ
40318	2836	22	and	and	CC
40318	2836	23	the	the	DT
40318	2836	24	curd	curd	NN
40318	2836	25	remains	remain	VBZ
40318	2836	26	in	in	IN
40318	2836	27	a	a	DT
40318	2836	28	soft	soft	JJ
40318	2836	29	or	or	CC
40318	2836	30	wet	wet	JJ
40318	2836	31	condition	condition	NN
40318	2836	32	.	.	.
40318	2837	1	Using	use	VBG
40318	2837	2	too	too	RB
40318	2837	3	much	much	JJ
40318	2837	4	starter	starter	NN
40318	2837	5	is	be	VBZ
40318	2837	6	almost	almost	RB
40318	2837	7	equally	equally	RB
40318	2837	8	bad	bad	JJ
40318	2837	9	,	,	,
40318	2837	10	for	for	IN
40318	2837	11	although	although	IN
40318	2837	12	it	-PRON-	PRP
40318	2837	13	hastens	hasten	VBZ
40318	2837	14	the	the	DT
40318	2837	15	making	making	NN
40318	2837	16	process	process	NN
40318	2837	17	,	,	,
40318	2837	18	it	-PRON-	PRP
40318	2837	19	produces	produce	VBZ
40318	2837	20	a	a	DT
40318	2837	21	sour	sour	JJ
40318	2837	22	or	or	CC
40318	2837	23	acid	acid	JJ
40318	2837	24	cheese	cheese	NN
40318	2837	25	.	.	.
40318	2838	1	+195	+195	NNP
40318	2838	2	.	.	.
40318	2839	1	Setting	set	VBG
40318	2839	2	or	or	CC
40318	2839	3	coagulating.+--The	coagulating.+--the	CD
40318	2839	4	milk	milk	NN
40318	2839	5	for	for	IN
40318	2839	6	Cheddar	Cheddar	NNP
40318	2839	7	cheese	cheese	NN
40318	2839	8	-	-	HYPH
40318	2839	9	making	making	NN
40318	2839	10	is	be	VBZ
40318	2839	11	heated	heat	VBN
40318	2839	12	to	to	IN
40318	2839	13	86	86	CD
40318	2839	14	°	°	NNS
40318	2839	15	to	to	IN
40318	2839	16	88	88	CD
40318	2839	17	°	°	NNS
40318	2839	18	F.	F.	NNP
40318	2839	19	or	or	CC
40318	2839	20	occasionally	occasionally	RB
40318	2839	21	a	a	DT
40318	2839	22	slightly	slightly	RB
40318	2839	23	lower	low	JJR
40318	2839	24	temperature	temperature	NN
40318	2839	25	.	.	.
40318	2840	1	This	this	DT
40318	2840	2	temperature	temperature	NN
40318	2840	3	is	be	VBZ
40318	2840	4	found	find	VBN
40318	2840	5	by	by	IN
40318	2840	6	experiment	experiment	NN
40318	2840	7	to	to	TO
40318	2840	8	give	give	VB
40318	2840	9	the	the	DT
40318	2840	10	texture	texture	NN
40318	2840	11	of	of	IN
40318	2840	12	curd	curd	NN
40318	2840	13	most	most	RBS
40318	2840	14	favorable	favorable	JJ
40318	2840	15	for	for	IN
40318	2840	16	the	the	DT
40318	2840	17	desired	desire	VBN
40318	2840	18	results	result	NNS
40318	2840	19	.	.	.
40318	2841	1	Although	although	IN
40318	2841	2	some	some	DT
40318	2841	3	cheese	cheese	NN
40318	2841	4	-	-	HYPH
40318	2841	5	makers	maker	NNS
40318	2841	6	work	work	NN
40318	2841	7	as	as	RB
40318	2841	8	low	low	JJ
40318	2841	9	as	as	IN
40318	2841	10	84	84	CD
40318	2841	11	°	°	,
40318	2841	12	F.	F.	NNP
40318	2841	13	,	,	,
40318	2841	14	the	the	DT
40318	2841	15	texture	texture	NN
40318	2841	16	of	of	IN
40318	2841	17	such	such	JJ
40318	2841	18	curd	curd	NN
40318	2841	19	is	be	VBZ
40318	2841	20	too	too	RB
40318	2841	21	soft	soft	JJ
40318	2841	22	and	and	CC
40318	2841	23	coagulates	coagulate	VBZ
40318	2841	24	too	too	RB
40318	2841	25	slowly	slowly	RB
40318	2841	26	.	.	.
40318	2842	1	The	the	DT
40318	2842	2	very	very	RB
40318	2842	3	slight	slight	JJ
40318	2842	4	change	change	NN
40318	2842	5	of	of	IN
40318	2842	6	2	2	CD
40318	2842	7	°	°	,
40318	2842	8	F.	F.	NNP
40318	2842	9	produces	produce	VBZ
40318	2842	10	curd	curd	NN
40318	2842	11	which	which	WDT
40318	2842	12	coagulates	coagulate	VBZ
40318	2842	13	more	more	RBR
40318	2842	14	quickly	quickly	RB
40318	2842	15	and	and	CC
40318	2842	16	is	be	VBZ
40318	2842	17	tougher	tough	JJR
40318	2842	18	and	and	CC
40318	2842	19	firmer	firm	JJR
40318	2842	20	.	.	.
40318	2843	1	If	if	IN
40318	2843	2	the	the	DT
40318	2843	3	cheeses	cheese	NNS
40318	2843	4	are	be	VBP
40318	2843	5	to	to	TO
40318	2843	6	be	be	VB
40318	2843	7	colored	color	VBN
40318	2843	8	,	,	,
40318	2843	9	the	the	DT
40318	2843	10	color	color	NN
40318	2843	11	should	should	MD
40318	2843	12	be	be	VB
40318	2843	13	added	add	VBN
40318	2843	14	after	after	IN
40318	2843	15	all	all	PDT
40318	2843	16	the	the	DT
40318	2843	17	starter	starter	NN
40318	2843	18	.	.	.
40318	2844	1	It	-PRON-	PRP
40318	2844	2	should	should	MD
40318	2844	3	be	be	VB
40318	2844	4	thoroughly	thoroughly	RB
40318	2844	5	and	and	CC
40318	2844	6	evenly	evenly	RB
40318	2844	7	mixed	mix	VBN
40318	2844	8	with	with	IN
40318	2844	9	the	the	DT
40318	2844	10	milk	milk	NN
40318	2844	11	to	to	TO
40318	2844	12	insure	insure	VB
40318	2844	13	an	an	DT
40318	2844	14	even	even	JJ
40318	2844	15	color	color	NN
40318	2844	16	in	in	IN
40318	2844	17	the	the	DT
40318	2844	18	cheese	cheese	NN
40318	2844	19	.	.	.
40318	2845	1	If	if	IN
40318	2845	2	the	the	DT
40318	2845	3	color	color	NN
40318	2845	4	is	be	VBZ
40318	2845	5	added	add	VBN
40318	2845	6	before	before	IN
40318	2845	7	the	the	DT
40318	2845	8	starter	starter	NN
40318	2845	9	,	,	,
40318	2845	10	there	there	EX
40318	2845	11	are	be	VBP
40318	2845	12	likely	likely	JJ
40318	2845	13	to	to	TO
40318	2845	14	be	be	VB
40318	2845	15	white	white	JJ
40318	2845	16	specks	speck	NNS
40318	2845	17	in	in	IN
40318	2845	18	the	the	DT
40318	2845	19	cheese	cheese	NN
40318	2845	20	,	,	,
40318	2845	21	on	on	IN
40318	2845	22	account	account	NN
40318	2845	23	of	of	IN
40318	2845	24	the	the	DT
40318	2845	25	coagulated	coagulate	VBN
40318	2845	26	casein	casein	NN
40318	2845	27	in	in	IN
40318	2845	28	the	the	DT
40318	2845	29	starter	starter	NN
40318	2845	30	.	.	.
40318	2846	1	The	the	DT
40318	2846	2	amount	amount	NN
40318	2846	3	of	of	IN
40318	2846	4	color	color	NN
40318	2846	5	to	to	TO
40318	2846	6	use	use	VB
40318	2846	7	depends	depend	VBZ
40318	2846	8	on	on	IN
40318	2846	9	the	the	DT
40318	2846	10	tint	tint	NN
40318	2846	11	desired	desire	VBN
40318	2846	12	in	in	IN
40318	2846	13	the	the	DT
40318	2846	14	cheese	cheese	NN
40318	2846	15	.	.	.
40318	2847	1	It	-PRON-	PRP
40318	2847	2	varies	vary	VBZ
40318	2847	3	from	from	IN
40318	2847	4	1/3	1/3	CD
40318	2847	5	to	to	IN
40318	2847	6	½	½	JJ
40318	2847	7	ounce	ounce	NN
40318	2847	8	to	to	IN
40318	2847	9	1000	1000	CD
40318	2847	10	pounds	pound	NNS
40318	2847	11	of	of	IN
40318	2847	12	milk	milk	NN
40318	2847	13	for	for	IN
40318	2847	14	a	a	DT
40318	2847	15	light	light	JJ
40318	2847	16	straw	straw	NN
40318	2847	17	color	color	NN
40318	2847	18	to	to	IN
40318	2847	19	1½	1½	CD
40318	2847	20	to	to	IN
40318	2847	21	2	2	CD
40318	2847	22	ounces	ounce	NNS
40318	2847	23	for	for	IN
40318	2847	24	1000	1000	CD
40318	2847	25	pounds	pound	NNS
40318	2847	26	of	of	IN
40318	2847	27	milk	milk	NN
40318	2847	28	for	for	IN
40318	2847	29	a	a	DT
40318	2847	30	deep	deep	JJ
40318	2847	31	red	red	JJ
40318	2847	32	color	color	NN
40318	2847	33	.	.	.
40318	2848	1	Enough	enough	JJ
40318	2848	2	rennet	rennet	NN
40318	2848	3	should	should	MD
40318	2848	4	be	be	VB
40318	2848	5	used	use	VBN
40318	2848	6	to	to	TO
40318	2848	7	produce	produce	VB
40318	2848	8	a	a	DT
40318	2848	9	curd	curd	NN
40318	2848	10	firm	firm	NN
40318	2848	11	enough	enough	RB
40318	2848	12	to	to	TO
40318	2848	13	cut	cut	VB
40318	2848	14	in	in	RP
40318	2848	15	twenty	twenty	CD
40318	2848	16	-	-	HYPH
40318	2848	17	five	five	CD
40318	2848	18	to	to	TO
40318	2848	19	thirty	thirty	CD
40318	2848	20	-	-	HYPH
40318	2848	21	five	five	CD
40318	2848	22	minutes	minute	NNS
40318	2848	23	.	.	.
40318	2849	1	The	the	DT
40318	2849	2	necessary	necessary	JJ
40318	2849	3	amount	amount	NN
40318	2849	4	will	will	MD
40318	2849	5	vary	vary	VB
40318	2849	6	with	with	IN
40318	2849	7	the	the	DT
40318	2849	8	strength	strength	NN
40318	2849	9	of	of	IN
40318	2849	10	the	the	DT
40318	2849	11	rennet	rennet	NN
40318	2849	12	extract	extract	NN
40318	2849	13	itself	-PRON-	PRP
40318	2849	14	,	,	,
40318	2849	15	with	with	IN
40318	2849	16	the	the	DT
40318	2849	17	acidity	acidity	NN
40318	2849	18	,	,	,
40318	2849	19	the	the	DT
40318	2849	20	temperature	temperature	NN
40318	2849	21	,	,	,
40318	2849	22	the	the	DT
40318	2849	23	nature	nature	NN
40318	2849	24	of	of	IN
40318	2849	25	the	the	DT
40318	2849	26	lot	lot	NN
40318	2849	27	of	of	IN
40318	2849	28	milk	milk	NN
40318	2849	29	,	,	,
40318	2849	30	and	and	CC
40318	2849	31	with	with	IN
40318	2849	32	the	the	DT
40318	2849	33	individual	individual	JJ
40318	2849	34	aims	aim	NNS
40318	2849	35	of	of	IN
40318	2849	36	the	the	DT
40318	2849	37	maker	maker	NN
40318	2849	38	in	in	IN
40318	2849	39	which	which	WDT
40318	2849	40	he	-PRON-	PRP
40318	2849	41	adjusts	adjust	VBZ
40318	2849	42	the	the	DT
40318	2849	43	other	other	JJ
40318	2849	44	factors	factor	NNS
40318	2849	45	to	to	IN
40318	2849	46	his	-PRON-	PRP$
40318	2849	47	preferences	preference	NNS
40318	2849	48	as	as	IN
40318	2849	49	to	to	IN
40318	2849	50	rapidity	rapidity	NN
40318	2849	51	of	of	IN
40318	2849	52	rennet	rennet	NN
40318	2849	53	action	action	NN
40318	2849	54	.	.	.
40318	2850	1	With	with	IN
40318	2850	2	the	the	DT
40318	2850	3	usual	usual	JJ
40318	2850	4	commercial	commercial	JJ
40318	2850	5	extract	extract	NN
40318	2850	6	,	,	,
40318	2850	7	the	the	DT
40318	2850	8	needed	need	VBN
40318	2850	9	amount	amount	NN
40318	2850	10	ranges	range	VBZ
40318	2850	11	from	from	IN
40318	2850	12	2.5	2.5	CD
40318	2850	13	to	to	TO
40318	2850	14	4	4	CD
40318	2850	15	ounces	ounce	NNS
40318	2850	16	for	for	IN
40318	2850	17	1000	1000	CD
40318	2850	18	pounds	pound	NNS
40318	2850	19	of	of	IN
40318	2850	20	milk	milk	NN
40318	2850	21	.	.	.
40318	2851	1	As	as	IN
40318	2851	2	for	for	IN
40318	2851	3	all	all	DT
40318	2851	4	varieties	variety	NNS
40318	2851	5	of	of	IN
40318	2851	6	cheese	cheese	NN
40318	2851	7	,	,	,
40318	2851	8	the	the	DT
40318	2851	9	rennet	rennet	NN
40318	2851	10	extract	extract	NN
40318	2851	11	should	should	MD
40318	2851	12	be	be	VB
40318	2851	13	diluted	dilute	VBN
40318	2851	14	in	in	IN
40318	2851	15	cold	cold	JJ
40318	2851	16	water	water	NN
40318	2851	17	at	at	IN
40318	2851	18	about	about	RB
40318	2851	19	one	one	CD
40318	2851	20	part	part	NN
40318	2851	21	rennet	rennet	NN
40318	2851	22	to	to	IN
40318	2851	23	forty	forty	CD
40318	2851	24	parts	part	NNS
40318	2851	25	water	water	NN
40318	2851	26	and	and	CC
40318	2851	27	thoroughly	thoroughly	RB
40318	2851	28	stirred	stir	VBN
40318	2851	29	into	into	IN
40318	2851	30	the	the	DT
40318	2851	31	milk	milk	NN
40318	2851	32	.	.	.
40318	2852	1	(	(	-LRB-
40318	2852	2	See	see	VB
40318	2852	3	Chapter	chapter	NN
40318	2852	4	V.	V.	NNP
40318	2852	5	)	)	-RRB-
40318	2852	6	+196	+196	NNP
40318	2852	7	.	.	.
40318	2853	1	Cutting.+--The	cutting.+--the	LS
40318	2853	2	object	object	NN
40318	2853	3	of	of	IN
40318	2853	4	cutting	cutting	NN
40318	2853	5	is	be	VBZ
40318	2853	6	to	to	TO
40318	2853	7	obtain	obtain	VB
40318	2853	8	an	an	DT
40318	2853	9	even	even	JJ
40318	2853	10	expulsion	expulsion	NN
40318	2853	11	of	of	IN
40318	2853	12	the	the	DT
40318	2853	13	moisture	moisture	NN
40318	2853	14	from	from	IN
40318	2853	15	the	the	DT
40318	2853	16	curd	curd	NN
40318	2853	17	.	.	.
40318	2854	1	The	the	DT
40318	2854	2	curd	curd	NN
40318	2854	3	is	be	VBZ
40318	2854	4	cut	cut	VBN
40318	2854	5	as	as	RB
40318	2854	6	soon	soon	RB
40318	2854	7	as	as	IN
40318	2854	8	it	-PRON-	PRP
40318	2854	9	becomes	become	VBZ
40318	2854	10	firm	firm	JJ
40318	2854	11	enough	enough	RB
40318	2854	12	.	.	.
40318	2855	1	To	to	TO
40318	2855	2	determine	determine	VB
40318	2855	3	this	this	DT
40318	2855	4	,	,	,
40318	2855	5	various	various	JJ
40318	2855	6	tests	test	NNS
40318	2855	7	may	may	MD
40318	2855	8	be	be	VB
40318	2855	9	used	use	VBN
40318	2855	10	.	.	.
40318	2856	1	Some	some	DT
40318	2856	2	operators	operator	NNS
40318	2856	3	test	test	VBP
40318	2856	4	it	-PRON-	PRP
40318	2856	5	by	by	IN
40318	2856	6	pressing	press	VBG
40318	2856	7	it	-PRON-	PRP
40318	2856	8	away	away	RB
40318	2856	9	from	from	IN
40318	2856	10	the	the	DT
40318	2856	11	side	side	NN
40318	2856	12	of	of	IN
40318	2856	13	the	the	DT
40318	2856	14	vat	vat	NN
40318	2856	15	,	,	,
40318	2856	16	considering	consider	VBG
40318	2856	17	it	-PRON-	PRP
40318	2856	18	ready	ready	JJ
40318	2856	19	to	to	TO
40318	2856	20	cut	cut	VB
40318	2856	21	when	when	WRB
40318	2856	22	it	-PRON-	PRP
40318	2856	23	separates	separate	VBZ
40318	2856	24	cleanly	cleanly	RB
40318	2856	25	from	from	IN
40318	2856	26	the	the	DT
40318	2856	27	metal	metal	NN
40318	2856	28	.	.	.
40318	2857	1	The	the	DT
40318	2857	2	test	test	NN
40318	2857	3	most	most	RBS
40318	2857	4	commonly	commonly	RB
40318	2857	5	used	use	VBN
40318	2857	6	is	be	VBZ
40318	2857	7	to	to	TO
40318	2857	8	insert	insert	VB
40318	2857	9	the	the	DT
40318	2857	10	index	index	NN
40318	2857	11	finger	finger	NN
40318	2857	12	obliquely	obliquely	RB
40318	2857	13	into	into	IN
40318	2857	14	the	the	DT
40318	2857	15	curd	curd	NN
40318	2857	16	,	,	,
40318	2857	17	then	then	RB
40318	2857	18	to	to	TO
40318	2857	19	start	start	VB
40318	2857	20	to	to	TO
40318	2857	21	split	split	VB
40318	2857	22	the	the	DT
40318	2857	23	curd	curd	NN
40318	2857	24	with	with	IN
40318	2857	25	the	the	DT
40318	2857	26	thumb	thumb	NN
40318	2857	27	and	and	CC
40318	2857	28	finally	finally	RB
40318	2857	29	to	to	TO
40318	2857	30	raise	raise	VB
40318	2857	31	the	the	DT
40318	2857	32	finger	finger	NN
40318	2857	33	gently	gently	RB
40318	2857	34	;	;	:
40318	2857	35	if	if	IN
40318	2857	36	ready	ready	JJ
40318	2857	37	to	to	TO
40318	2857	38	cut	cut	VB
40318	2857	39	,	,	,
40318	2857	40	the	the	DT
40318	2857	41	curd	curd	NN
40318	2857	42	will	will	MD
40318	2857	43	split	split	VB
40318	2857	44	cleanly	cleanly	RB
40318	2857	45	over	over	IN
40318	2857	46	the	the	DT
40318	2857	47	finger	finger	NN
40318	2857	48	and	and	CC
40318	2857	49	clear	clear	JJ
40318	2857	50	whey	whey	NN
40318	2857	51	will	will	MD
40318	2857	52	separate	separate	VB
40318	2857	53	to	to	TO
40318	2857	54	fill	fill	VB
40318	2857	55	the	the	DT
40318	2857	56	opened	opened	JJ
40318	2857	57	crack	crack	NN
40318	2857	58	.	.	.
40318	2858	1	Another	another	DT
40318	2858	2	arbitrary	arbitrary	JJ
40318	2858	3	but	but	CC
40318	2858	4	more	more	RBR
40318	2858	5	or	or	CC
40318	2858	6	less	less	RBR
40318	2858	7	satisfactory	satisfactory	JJ
40318	2858	8	rule	rule	NN
40318	2858	9	is	be	VBZ
40318	2858	10	that	that	IN
40318	2858	11	the	the	DT
40318	2858	12	time	time	NN
40318	2858	13	from	from	IN
40318	2858	14	adding	add	VBG
40318	2858	15	the	the	DT
40318	2858	16	rennet	rennet	NN
40318	2858	17	until	until	IN
40318	2858	18	cutting	cut	VBG
40318	2858	19	should	should	MD
40318	2858	20	be	be	VB
40318	2858	21	two	two	CD
40318	2858	22	and	and	CC
40318	2858	23	one	one	CD
40318	2858	24	-	-	HYPH
40318	2858	25	half	half	NN
40318	2858	26	times	time	NNS
40318	2858	27	that	that	IN
40318	2858	28	from	from	IN
40318	2858	29	the	the	DT
40318	2858	30	addition	addition	NN
40318	2858	31	of	of	IN
40318	2858	32	rennet	rennet	NN
40318	2858	33	until	until	IN
40318	2858	34	the	the	DT
40318	2858	35	first	first	JJ
40318	2858	36	sign	sign	NN
40318	2858	37	of	of	IN
40318	2858	38	coagulation	coagulation	NN
40318	2858	39	is	be	VBZ
40318	2858	40	observed	observe	VBN
40318	2858	41	.	.	.
40318	2859	1	The	the	DT
40318	2859	2	condition	condition	NN
40318	2859	3	of	of	IN
40318	2859	4	the	the	DT
40318	2859	5	curd	curd	NN
40318	2859	6	itself	-PRON-	PRP
40318	2859	7	is	be	VBZ
40318	2859	8	the	the	DT
40318	2859	9	best	good	JJS
40318	2859	10	guide	guide	NN
40318	2859	11	to	to	TO
40318	2859	12	show	show	VB
40318	2859	13	when	when	WRB
40318	2859	14	it	-PRON-	PRP
40318	2859	15	is	be	VBZ
40318	2859	16	ready	ready	JJ
40318	2859	17	to	to	TO
40318	2859	18	cut	cut	VB
40318	2859	19	.	.	.
40318	2860	1	The	the	DT
40318	2860	2	condition	condition	NN
40318	2860	3	of	of	IN
40318	2860	4	the	the	DT
40318	2860	5	curd	curd	NN
40318	2860	6	is	be	VBZ
40318	2860	7	constantly	constantly	RB
40318	2860	8	changing	change	VBG
40318	2860	9	,	,	,
40318	2860	10	so	so	IN
40318	2860	11	that	that	IN
40318	2860	12	in	in	IN
40318	2860	13	a	a	DT
40318	2860	14	large	large	JJ
40318	2860	15	vat	vat	NN
40318	2860	16	,	,	,
40318	2860	17	if	if	IN
40318	2860	18	the	the	DT
40318	2860	19	cutting	cutting	NN
40318	2860	20	is	be	VBZ
40318	2860	21	not	not	RB
40318	2860	22	begun	begin	VBN
40318	2860	23	until	until	IN
40318	2860	24	the	the	DT
40318	2860	25	curd	curd	NN
40318	2860	26	is	be	VBZ
40318	2860	27	in	in	IN
40318	2860	28	the	the	DT
40318	2860	29	best	good	JJS
40318	2860	30	condition	condition	NN
40318	2860	31	,	,	,
40318	2860	32	by	by	IN
40318	2860	33	the	the	DT
40318	2860	34	time	time	NN
40318	2860	35	the	the	DT
40318	2860	36	last	last	JJ
40318	2860	37	of	of	IN
40318	2860	38	the	the	DT
40318	2860	39	curd	curd	NN
40318	2860	40	is	be	VBZ
40318	2860	41	cut	cut	VBN
40318	2860	42	it	-PRON-	PRP
40318	2860	43	will	will	MD
40318	2860	44	be	be	VB
40318	2860	45	too	too	RB
40318	2860	46	hard	hard	JJ
40318	2860	47	or	or	CC
40318	2860	48	firm	firm	JJ
40318	2860	49	.	.	.
40318	2861	1	It	-PRON-	PRP
40318	2861	2	is	be	VBZ
40318	2861	3	better	well	JJR
40318	2861	4	to	to	TO
40318	2861	5	begin	begin	VB
40318	2861	6	while	while	IN
40318	2861	7	the	the	DT
40318	2861	8	curd	curd	NN
40318	2861	9	is	be	VBZ
40318	2861	10	a	a	DT
40318	2861	11	trifle	trifle	NN
40318	2861	12	too	too	RB
40318	2861	13	soft	soft	JJ
40318	2861	14	so	so	IN
40318	2861	15	that	that	IN
40318	2861	16	the	the	DT
40318	2861	17	cutting	cutting	NN
40318	2861	18	will	will	MD
40318	2861	19	be	be	VB
40318	2861	20	taking	take	VBG
40318	2861	21	place	place	NN
40318	2861	22	while	while	IN
40318	2861	23	the	the	DT
40318	2861	24	curd	curd	NN
40318	2861	25	is	be	VBZ
40318	2861	26	at	at	IN
40318	2861	27	the	the	DT
40318	2861	28	proper	proper	JJ
40318	2861	29	stage	stage	NN
40318	2861	30	.	.	.
40318	2862	1	At	at	IN
40318	2862	2	best	good	JJS
40318	2862	3	the	the	DT
40318	2862	4	last	last	JJ
40318	2862	5	of	of	IN
40318	2862	6	the	the	DT
40318	2862	7	curd	curd	NN
40318	2862	8	may	may	MD
40318	2862	9	become	become	VB
40318	2862	10	too	too	RB
40318	2862	11	hard	hard	JJ
40318	2862	12	.	.	.
40318	2863	1	If	if	IN
40318	2863	2	too	too	RB
40318	2863	3	hard	hard	RB
40318	2863	4	,	,	,
40318	2863	5	it	-PRON-	PRP
40318	2863	6	will	will	MD
40318	2863	7	break	break	VB
40318	2863	8	ahead	ahead	RB
40318	2863	9	of	of	IN
40318	2863	10	the	the	DT
40318	2863	11	knife	knife	NN
40318	2863	12	instead	instead	RB
40318	2863	13	of	of	IN
40318	2863	14	cut	cut	NN
40318	2863	15	.	.	.
40318	2864	1	Breaking	break	VBG
40318	2864	2	causes	cause	VBZ
40318	2864	3	more	more	JJR
40318	2864	4	fat	fat	JJ
40318	2864	5	loss	loss	NN
40318	2864	6	than	than	IN
40318	2864	7	cutting	cut	VBG
40318	2864	8	because	because	IN
40318	2864	9	there	there	EX
40318	2864	10	is	be	VBZ
40318	2864	11	more	more	JJR
40318	2864	12	surface	surface	NN
40318	2864	13	exposed	expose	VBN
40318	2864	14	and	and	CC
40318	2864	15	hence	hence	RB
40318	2864	16	more	more	JJR
40318	2864	17	fat	fat	JJ
40318	2864	18	globules	globule	NNS
40318	2864	19	.	.	.
40318	2865	1	The	the	DT
40318	2865	2	softer	soft	JJR
40318	2865	3	the	the	DT
40318	2865	4	curd	curd	NN
40318	2865	5	when	when	WRB
40318	2865	6	cut	cut	VBN
40318	2865	7	,	,	,
40318	2865	8	the	the	DT
40318	2865	9	quicker	quick	JJR
40318	2865	10	and	and	CC
40318	2865	11	easier	easy	JJR
40318	2865	12	the	the	DT
40318	2865	13	moisture	moisture	NN
40318	2865	14	can	can	MD
40318	2865	15	be	be	VB
40318	2865	16	expelled	expel	VBN
40318	2865	17	.	.	.
40318	2866	1	If	if	IN
40318	2866	2	the	the	DT
40318	2866	3	curd	curd	NN
40318	2866	4	is	be	VBZ
40318	2866	5	cut	cut	VBN
40318	2866	6	when	when	WRB
40318	2866	7	soft	soft	JJ
40318	2866	8	,	,	,
40318	2866	9	care	care	NN
40318	2866	10	must	must	MD
40318	2866	11	be	be	VB
40318	2866	12	exercised	exercise	VBN
40318	2866	13	not	not	RB
40318	2866	14	to	to	TO
40318	2866	15	stir	stir	VB
40318	2866	16	it	-PRON-	PRP
40318	2866	17	too	too	RB
40318	2866	18	hard	hard	RB
40318	2866	19	immediately	immediately	RB
40318	2866	20	after	after	IN
40318	2866	21	cutting	cut	VBG
40318	2866	22	.	.	.
40318	2867	1	Soft	soft	JJ
40318	2867	2	curd	curd	NN
40318	2867	3	breaks	break	VBZ
40318	2867	4	very	very	RB
40318	2867	5	easily	easily	RB
40318	2867	6	.	.	.
40318	2868	1	When	when	WRB
40318	2868	2	the	the	DT
40318	2868	3	curd	curd	NN
40318	2868	4	is	be	VBZ
40318	2868	5	cut	cut	VBN
40318	2868	6	soft	soft	JJ
40318	2868	7	and	and	CC
40318	2868	8	then	then	RB
40318	2868	9	stirred	stir	VBD
40318	2868	10	vigorously	vigorously	RB
40318	2868	11	,	,	,
40318	2868	12	there	there	EX
40318	2868	13	is	be	VBZ
40318	2868	14	a	a	DT
40318	2868	15	larger	large	JJR
40318	2868	16	loss	loss	NN
40318	2868	17	of	of	IN
40318	2868	18	fat	fat	NN
40318	2868	19	than	than	IN
40318	2868	20	when	when	WRB
40318	2868	21	the	the	DT
40318	2868	22	curd	curd	NN
40318	2868	23	becomes	become	VBZ
40318	2868	24	hard	hard	JJ
40318	2868	25	before	before	IN
40318	2868	26	it	-PRON-	PRP
40318	2868	27	is	be	VBZ
40318	2868	28	cut	cut	VBN
40318	2868	29	.	.	.
40318	2869	1	Two	two	CD
40318	2869	2	knives	knife	NNS
40318	2869	3	are	be	VBP
40318	2869	4	used	use	VBN
40318	2869	5	to	to	TO
40318	2869	6	cut	cut	VB
40318	2869	7	the	the	DT
40318	2869	8	curd	curd	NN
40318	2869	9	.	.	.
40318	2870	1	(	(	-LRB-
40318	2870	2	See	see	VB
40318	2870	3	Fig	fig	NN
40318	2870	4	.	.	.
40318	2871	1	11	11	CD
40318	2871	2	.	.	.
40318	2871	3	)	)	-RRB-
40318	2872	1	These	these	DT
40318	2872	2	knives	knife	NNS
40318	2872	3	may	may	MD
40318	2872	4	have	have	VB
40318	2872	5	either	either	DT
40318	2872	6	wire	wire	NN
40318	2872	7	or	or	CC
40318	2872	8	blades	blade	NNS
40318	2872	9	for	for	IN
40318	2872	10	cutting	cut	VBG
40318	2872	11	.	.	.
40318	2873	1	The	the	DT
40318	2873	2	space	space	NN
40318	2873	3	between	between	IN
40318	2873	4	the	the	DT
40318	2873	5	wires	wire	NNS
40318	2873	6	or	or	CC
40318	2873	7	blades	blade	VBZ
40318	2873	8	varies	varie	NNS
40318	2873	9	from	from	IN
40318	2873	10	5/16	5/16	CD
40318	2873	11	to	to	IN
40318	2873	12	½	½	JJ
40318	2873	13	inch	inch	NN
40318	2873	14	.	.	.
40318	2874	1	Knives	knife	NNS
40318	2874	2	used	use	VBD
40318	2874	3	should	should	MD
40318	2874	4	have	have	VB
40318	2874	5	blades	blade	NNS
40318	2874	6	or	or	CC
40318	2874	7	wires	wire	NNS
40318	2874	8	close	close	JJ
40318	2874	9	enough	enough	RB
40318	2874	10	together	together	RB
40318	2874	11	to	to	TO
40318	2874	12	cut	cut	VB
40318	2874	13	the	the	DT
40318	2874	14	pieces	piece	NNS
40318	2874	15	as	as	RB
40318	2874	16	small	small	JJ
40318	2874	17	as	as	IN
40318	2874	18	desired	desire	VBN
40318	2874	19	,	,	,
40318	2874	20	without	without	IN
40318	2874	21	a	a	DT
40318	2874	22	second	second	JJ
40318	2874	23	cutting	cutting	NN
40318	2874	24	.	.	.
40318	2875	1	When	when	WRB
40318	2875	2	the	the	DT
40318	2875	3	curd	curd	NN
40318	2875	4	has	have	VBZ
40318	2875	5	to	to	TO
40318	2875	6	be	be	VB
40318	2875	7	cut	cut	VBN
40318	2875	8	a	a	DT
40318	2875	9	second	second	JJ
40318	2875	10	time	time	NN
40318	2875	11	it	-PRON-	PRP
40318	2875	12	usually	usually	RB
40318	2875	13	results	result	VBZ
40318	2875	14	in	in	IN
40318	2875	15	pieces	piece	NNS
40318	2875	16	of	of	IN
40318	2875	17	uneven	uneven	JJ
40318	2875	18	sizes	size	NNS
40318	2875	19	,	,	,
40318	2875	20	because	because	IN
40318	2875	21	the	the	DT
40318	2875	22	pieces	piece	NNS
40318	2875	23	already	already	RB
40318	2875	24	cut	cut	VBD
40318	2875	25	can	can	MD
40318	2875	26	not	not	RB
40318	2875	27	be	be	VB
40318	2875	28	evenly	evenly	RB
40318	2875	29	split	split	VBN
40318	2875	30	in	in	IN
40318	2875	31	two	two	CD
40318	2875	32	.	.	.
40318	2876	1	One	one	CD
40318	2876	2	set	set	NN
40318	2876	3	of	of	IN
40318	2876	4	knives	knife	NNS
40318	2876	5	has	have	VBZ
40318	2876	6	horizontal	horizontal	JJ
40318	2876	7	and	and	CC
40318	2876	8	the	the	DT
40318	2876	9	other	other	JJ
40318	2876	10	perpendicular	perpendicular	JJ
40318	2876	11	blades	blade	NNS
40318	2876	12	or	or	CC
40318	2876	13	wires	wire	NNS
40318	2876	14	.	.	.
40318	2877	1	The	the	DT
40318	2877	2	curd	curd	NN
40318	2877	3	is	be	VBZ
40318	2877	4	cut	cut	VBN
40318	2877	5	the	the	DT
40318	2877	6	long	long	JJ
40318	2877	7	way	way	NN
40318	2877	8	of	of	IN
40318	2877	9	the	the	DT
40318	2877	10	vat	vat	NN
40318	2877	11	with	with	IN
40318	2877	12	the	the	DT
40318	2877	13	horizontal	horizontal	JJ
40318	2877	14	knife	knife	NN
40318	2877	15	and	and	CC
40318	2877	16	lengthwise	lengthwise	NN
40318	2877	17	and	and	CC
40318	2877	18	crosswise	crosswise	VB
40318	2877	19	with	with	IN
40318	2877	20	the	the	DT
40318	2877	21	perpendicular	perpendicular	JJ
40318	2877	22	knife	knife	NN
40318	2877	23	so	so	IN
40318	2877	24	that	that	IN
40318	2877	25	the	the	DT
40318	2877	26	result	result	NN
40318	2877	27	is	be	VBZ
40318	2877	28	small	small	JJ
40318	2877	29	cubes	cube	NNS
40318	2877	30	or	or	CC
40318	2877	31	oblongs	oblong	NNS
40318	2877	32	of	of	IN
40318	2877	33	curd	curd	NNP
40318	2877	34	.	.	.
40318	2878	1	Some	some	DT
40318	2878	2	cheese	cheese	NN
40318	2878	3	-	-	HYPH
40318	2878	4	makers	maker	NNS
40318	2878	5	prefer	prefer	VBP
40318	2878	6	to	to	TO
40318	2878	7	use	use	VB
40318	2878	8	one	one	CD
40318	2878	9	knife	knife	NN
40318	2878	10	first	first	RB
40318	2878	11	and	and	CC
40318	2878	12	some	some	DT
40318	2878	13	the	the	DT
40318	2878	14	other	other	JJ
40318	2878	15	,	,	,
40318	2878	16	but	but	CC
40318	2878	17	the	the	DT
40318	2878	18	result	result	NN
40318	2878	19	should	should	MD
40318	2878	20	be	be	VB
40318	2878	21	a	a	DT
40318	2878	22	curd	curd	NN
40318	2878	23	cut	cut	NN
40318	2878	24	into	into	IN
40318	2878	25	pieces	piece	NNS
40318	2878	26	of	of	IN
40318	2878	27	uniform	uniform	JJ
40318	2878	28	size	size	NN
40318	2878	29	.	.	.
40318	2879	1	The	the	DT
40318	2879	2	smaller	small	JJR
40318	2879	3	the	the	DT
40318	2879	4	particles	particle	NNS
40318	2879	5	of	of	IN
40318	2879	6	curd	curd	NN
40318	2879	7	or	or	CC
40318	2879	8	cubes	cube	NNS
40318	2879	9	are	be	VBP
40318	2879	10	cut	cut	VBN
40318	2879	11	,	,	,
40318	2879	12	the	the	DT
40318	2879	13	quicker	quick	JJR
40318	2879	14	the	the	DT
40318	2879	15	curd	curd	NN
40318	2879	16	will	will	MD
40318	2879	17	firm	firm	VB
40318	2879	18	up	up	RP
40318	2879	19	or	or	CC
40318	2879	20	cook	cook	VB
40318	2879	21	.	.	.
40318	2880	1	If	if	IN
40318	2880	2	not	not	RB
40318	2880	3	cut	cut	VB
40318	2880	4	uniformly	uniformly	RB
40318	2880	5	,	,	,
40318	2880	6	the	the	DT
40318	2880	7	changes	change	NNS
40318	2880	8	taking	take	VBG
40318	2880	9	place	place	NN
40318	2880	10	later	later	RB
40318	2880	11	in	in	IN
40318	2880	12	the	the	DT
40318	2880	13	curd	curd	NN
40318	2880	14	particles	particle	NNS
40318	2880	15	will	will	MD
40318	2880	16	not	not	RB
40318	2880	17	be	be	VB
40318	2880	18	uniform,--the	uniform,--the	PRP$
40318	2880	19	small	small	JJ
40318	2880	20	pieces	piece	NNS
40318	2880	21	will	will	MD
40318	2880	22	be	be	VB
40318	2880	23	hard	hard	JJ
40318	2880	24	and	and	CC
40318	2880	25	dry	dry	JJ
40318	2880	26	while	while	IN
40318	2880	27	the	the	DT
40318	2880	28	large	large	JJ
40318	2880	29	ones	one	NNS
40318	2880	30	will	will	MD
40318	2880	31	be	be	VB
40318	2880	32	soft	soft	JJ
40318	2880	33	and	and	CC
40318	2880	34	mushy	mushy	JJ
40318	2880	35	.	.	.
40318	2881	1	[	[	-LRB-
40318	2881	2	Illustration	illustration	NN
40318	2881	3	:	:	:
40318	2881	4	FIG	FIG	NNP
40318	2881	5	.	.	.
40318	2882	1	32.--The	32.--the	CD
40318	2882	2	proper	proper	JJ
40318	2882	3	way	way	NN
40318	2882	4	to	to	TO
40318	2882	5	put	put	VB
40318	2882	6	the	the	DT
40318	2882	7	knife	knife	NN
40318	2882	8	into	into	IN
40318	2882	9	the	the	DT
40318	2882	10	curd	curd	NN
40318	2882	11	.	.	.
40318	2882	12	]	]	-RRB-
40318	2883	1	Care	care	NN
40318	2883	2	should	should	MD
40318	2883	3	be	be	VB
40318	2883	4	taken	take	VBN
40318	2883	5	to	to	TO
40318	2883	6	let	let	VB
40318	2883	7	the	the	DT
40318	2883	8	knife	knife	NN
40318	2883	9	cut	cut	VB
40318	2883	10	its	-PRON-	PRP$
40318	2883	11	way	way	NN
40318	2883	12	into	into	IN
40318	2883	13	the	the	DT
40318	2883	14	curd	curd	NN
40318	2883	15	(	(	-LRB-
40318	2883	16	Fig	fig	NN
40318	2883	17	.	.	.
40318	2884	1	32	32	CD
40318	2884	2	)	)	-RRB-
40318	2884	3	.	.	.
40318	2885	1	If	if	IN
40318	2885	2	the	the	DT
40318	2885	3	knife	knife	NN
40318	2885	4	is	be	VBZ
40318	2885	5	pushed	push	VBN
40318	2885	6	into	into	IN
40318	2885	7	the	the	DT
40318	2885	8	curd	curd	NN
40318	2885	9	,	,	,
40318	2885	10	it	-PRON-	PRP
40318	2885	11	will	will	MD
40318	2885	12	break	break	VB
40318	2885	13	it	-PRON-	PRP
40318	2885	14	and	and	CC
40318	2885	15	cause	cause	VB
40318	2885	16	a	a	DT
40318	2885	17	large	large	JJ
40318	2885	18	loss	loss	NN
40318	2885	19	of	of	IN
40318	2885	20	fat	fat	NN
40318	2885	21	.	.	.
40318	2886	1	The	the	DT
40318	2886	2	same	same	JJ
40318	2886	3	is	be	VBZ
40318	2886	4	true	true	JJ
40318	2886	5	when	when	WRB
40318	2886	6	taking	take	VBG
40318	2886	7	the	the	DT
40318	2886	8	knives	knife	NNS
40318	2886	9	out	out	IN
40318	2886	10	of	of	IN
40318	2886	11	the	the	DT
40318	2886	12	curd	curd	NN
40318	2886	13	.	.	.
40318	2887	1	The	the	DT
40318	2887	2	loss	loss	NN
40318	2887	3	of	of	IN
40318	2887	4	fat	fat	NN
40318	2887	5	due	due	JJ
40318	2887	6	to	to	IN
40318	2887	7	cutting	cutting	NN
40318	2887	8	is	be	VBZ
40318	2887	9	very	very	RB
40318	2887	10	similar	similar	JJ
40318	2887	11	to	to	IN
40318	2887	12	the	the	DT
40318	2887	13	loss	loss	NN
40318	2887	14	of	of	IN
40318	2887	15	sawdust	sawdust	NNP
40318	2887	16	when	when	WRB
40318	2887	17	sawing	saw	VBG
40318	2887	18	a	a	DT
40318	2887	19	board	board	NN
40318	2887	20	.	.	.
40318	2888	1	It	-PRON-	PRP
40318	2888	2	may	may	MD
40318	2888	3	be	be	VB
40318	2888	4	considered	consider	VBN
40318	2888	5	a	a	DT
40318	2888	6	necessary	necessary	JJ
40318	2888	7	evil	evil	NN
40318	2888	8	.	.	.
40318	2889	1	The	the	DT
40318	2889	2	loss	loss	NN
40318	2889	3	due	due	JJ
40318	2889	4	to	to	IN
40318	2889	5	cutting	cutting	NN
40318	2889	6	is	be	VBZ
40318	2889	7	about	about	IN
40318	2889	8	0.3	0.3	CD
40318	2889	9	of	of	IN
40318	2889	10	1	1	CD
40318	2889	11	per	per	NN
40318	2889	12	cent	cent	NN
40318	2889	13	of	of	IN
40318	2889	14	fat	fat	NN
40318	2889	15	in	in	IN
40318	2889	16	the	the	DT
40318	2889	17	whey	whey	NN
40318	2889	18	and	and	CC
40318	2889	19	the	the	DT
40318	2889	20	loss	loss	NN
40318	2889	21	of	of	IN
40318	2889	22	casein	casein	NNP
40318	2889	23	about	about	RB
40318	2889	24	0.1	0.1	CD
40318	2889	25	of	of	IN
40318	2889	26	1	1	CD
40318	2889	27	per	per	NN
40318	2889	28	cent	cent	NN
40318	2889	29	in	in	IN
40318	2889	30	the	the	DT
40318	2889	31	whey	whey	NN
40318	2889	32	.	.	.
40318	2890	1	[	[	-LRB-
40318	2890	2	Illustration	illustration	NN
40318	2890	3	:	:	:
40318	2890	4	FIG	FIG	NNP
40318	2890	5	.	.	.
40318	2891	1	33.--Acme	33.--acme	DT
40318	2891	2	curd	curd	NN
40318	2891	3	rake	rake	NN
40318	2891	4	.	.	.
40318	2891	5	]	]	-RRB-
40318	2892	1	[	[	-LRB-
40318	2892	2	Illustration	illustration	NN
40318	2892	3	:	:	:
40318	2892	4	FIG	FIG	NNP
40318	2892	5	.	.	.
40318	2893	1	34.--McPherson	34.--mcpherson	CD
40318	2893	2	curd	curd	NN
40318	2893	3	agitator	agitator	NN
40318	2893	4	.	.	.
40318	2893	5	]	]	-RRB-
40318	2894	1	+197	+197	NNP
40318	2894	2	.	.	.
40318	2895	1	Heating	heating	NN
40318	2895	2	or	or	CC
40318	2895	3	"	"	``
40318	2895	4	cooking	cook	VBG
40318	2895	5	"	"	''
40318	2895	6	the	the	DT
40318	2895	7	curd.+--After	curd.+--After	:
40318	2895	8	the	the	DT
40318	2895	9	curd	curd	NN
40318	2895	10	is	be	VBZ
40318	2895	11	cut	cut	VBN
40318	2895	12	,	,	,
40318	2895	13	the	the	DT
40318	2895	14	pieces	piece	NNS
40318	2895	15	(	(	-LRB-
40318	2895	16	cubes	cube	NNS
40318	2895	17	)	)	-RRB-
40318	2895	18	rapidly	rapidly	RB
40318	2895	19	settle	settle	VBP
40318	2895	20	to	to	IN
40318	2895	21	the	the	DT
40318	2895	22	bottom	bottom	NN
40318	2895	23	of	of	IN
40318	2895	24	the	the	DT
40318	2895	25	vat	vat	NN
40318	2895	26	and	and	CC
40318	2895	27	tend	tend	VB
40318	2895	28	to	to	TO
40318	2895	29	mat	mat	VB
40318	2895	30	together	together	RB
40318	2895	31	.	.	.
40318	2896	1	To	to	TO
40318	2896	2	prevent	prevent	VB
40318	2896	3	this	this	DT
40318	2896	4	,	,	,
40318	2896	5	the	the	DT
40318	2896	6	curd	curd	NN
40318	2896	7	must	must	MD
40318	2896	8	be	be	VB
40318	2896	9	kept	keep	VBN
40318	2896	10	stirred	stir	VBN
40318	2896	11	.	.	.
40318	2897	1	When	when	WRB
40318	2897	2	stirring	stir	VBG
40318	2897	3	first	first	RB
40318	2897	4	begins	begin	VBZ
40318	2897	5	,	,	,
40318	2897	6	the	the	DT
40318	2897	7	curd	curd	NN
40318	2897	8	is	be	VBZ
40318	2897	9	soft	soft	JJ
40318	2897	10	and	and	CC
40318	2897	11	very	very	RB
40318	2897	12	readily	readily	RB
40318	2897	13	broken	broken	JJ
40318	2897	14	.	.	.
40318	2898	1	Some	some	DT
40318	2898	2	cheese	cheese	NN
40318	2898	3	-	-	HYPH
40318	2898	4	makers	maker	NNS
40318	2898	5	prefer	prefer	VBP
40318	2898	6	to	to	TO
40318	2898	7	stir	stir	VB
40318	2898	8	by	by	IN
40318	2898	9	hand	hand	NN
40318	2898	10	for	for	IN
40318	2898	11	the	the	DT
40318	2898	12	first	first	JJ
40318	2898	13	few	few	JJ
40318	2898	14	minutes	minute	NNS
40318	2898	15	after	after	IN
40318	2898	16	cutting	cut	VBG
40318	2898	17	,	,	,
40318	2898	18	while	while	IN
40318	2898	19	the	the	DT
40318	2898	20	curd	curd	NN
40318	2898	21	is	be	VBZ
40318	2898	22	soft	soft	JJ
40318	2898	23	.	.	.
40318	2899	1	The	the	DT
40318	2899	2	importance	importance	NN
40318	2899	3	of	of	IN
40318	2899	4	careful	careful	JJ
40318	2899	5	handling	handling	NN
40318	2899	6	can	can	MD
40318	2899	7	hardly	hardly	RB
40318	2899	8	be	be	VB
40318	2899	9	over	over	RB
40318	2899	10	-	-	HYPH
40318	2899	11	emphasized	emphasized	JJ
40318	2899	12	.	.	.
40318	2900	1	No	no	RB
40318	2900	2	matter	matter	RB
40318	2900	3	how	how	WRB
40318	2900	4	well	well	RB
40318	2900	5	the	the	DT
40318	2900	6	curd	curd	NN
40318	2900	7	has	have	VBZ
40318	2900	8	been	be	VBN
40318	2900	9	cut	cut	VBN
40318	2900	10	,	,	,
40318	2900	11	if	if	IN
40318	2900	12	the	the	DT
40318	2900	13	stirring	stirring	NN
40318	2900	14	is	be	VBZ
40318	2900	15	performed	perform	VBN
40318	2900	16	in	in	IN
40318	2900	17	a	a	DT
40318	2900	18	careless	careless	JJ
40318	2900	19	manner	manner	NN
40318	2900	20	in	in	IN
40318	2900	21	the	the	DT
40318	2900	22	early	early	JJ
40318	2900	23	stages	stage	NNS
40318	2900	24	,	,	,
40318	2900	25	it	-PRON-	PRP
40318	2900	26	will	will	MD
40318	2900	27	be	be	VB
40318	2900	28	broken	break	VBN
40318	2900	29	into	into	IN
40318	2900	30	uneven	uneven	JJ
40318	2900	31	sized	sized	JJ
40318	2900	32	pieces	piece	NNS
40318	2900	33	and	and	CC
40318	2900	34	a	a	DT
40318	2900	35	considerable	considerable	JJ
40318	2900	36	loss	loss	NN
40318	2900	37	of	of	IN
40318	2900	38	fat	fat	NN
40318	2900	39	will	will	MD
40318	2900	40	result	result	VB
40318	2900	41	.	.	.
40318	2901	1	A	a	DT
40318	2901	2	wooden	wooden	JJ
40318	2901	3	hay	hay	NN
40318	2901	4	rake	rake	NN
40318	2901	5	or	or	CC
40318	2901	6	a	a	DT
40318	2901	7	McPherson	McPherson	NNP
40318	2901	8	curd	curd	NN
40318	2901	9	agitator	agitator	NN
40318	2901	10	(	(	-LRB-
40318	2901	11	Figs	Figs	NNP
40318	2901	12	.	.	.
40318	2902	1	33	33	CD
40318	2902	2	,	,	,
40318	2902	3	34	34	CD
40318	2902	4	)	)	-RRB-
40318	2902	5	may	may	MD
40318	2902	6	be	be	VB
40318	2902	7	used	use	VBN
40318	2902	8	to	to	TO
40318	2902	9	stir	stir	VB
40318	2902	10	the	the	DT
40318	2902	11	curd	curd	NN
40318	2902	12	.	.	.
40318	2903	1	Mechanical	mechanical	JJ
40318	2903	2	curd	curd	NN
40318	2903	3	agitators	agitator	NNS
40318	2903	4	are	be	VBP
40318	2903	5	used	use	VBN
40318	2903	6	in	in	IN
40318	2903	7	some	some	DT
40318	2903	8	cheese	cheese	NN
40318	2903	9	factories	factory	NNS
40318	2903	10	.	.	.
40318	2904	1	There	there	EX
40318	2904	2	are	be	VBP
40318	2904	3	several	several	JJ
40318	2904	4	makes	make	NNS
40318	2904	5	.	.	.
40318	2905	1	(	(	-LRB-
40318	2905	2	See	see	VB
40318	2905	3	Fig	fig	NN
40318	2905	4	.	.	.
40318	2906	1	35	35	CD
40318	2906	2	.	.	.
40318	2906	3	)	)	-RRB-
40318	2907	1	These	these	DT
40318	2907	2	agitators	agitator	NNS
40318	2907	3	save	save	VBP
40318	2907	4	much	much	JJ
40318	2907	5	hand	hand	NN
40318	2907	6	labor	labor	NN
40318	2907	7	,	,	,
40318	2907	8	although	although	IN
40318	2907	9	some	some	DT
40318	2907	10	stirring	stir	VBG
40318	2907	11	by	by	IN
40318	2907	12	hand	hand	NN
40318	2907	13	must	must	MD
40318	2907	14	be	be	VB
40318	2907	15	done	do	VBN
40318	2907	16	in	in	IN
40318	2907	17	connection	connection	NN
40318	2907	18	with	with	IN
40318	2907	19	them	-PRON-	PRP
40318	2907	20	.	.	.
40318	2908	1	The	the	DT
40318	2908	2	mechanical	mechanical	JJ
40318	2908	3	agitators	agitator	NNS
40318	2908	4	do	do	VBP
40318	2908	5	not	not	RB
40318	2908	6	stir	stir	VB
40318	2908	7	the	the	DT
40318	2908	8	curd	curd	NN
40318	2908	9	in	in	IN
40318	2908	10	the	the	DT
40318	2908	11	corners	corner	NNS
40318	2908	12	of	of	IN
40318	2908	13	the	the	DT
40318	2908	14	vat	vat	NN
40318	2908	15	;	;	:
40318	2908	16	this	this	DT
40318	2908	17	must	must	MD
40318	2908	18	be	be	VB
40318	2908	19	done	do	VBN
40318	2908	20	with	with	IN
40318	2908	21	the	the	DT
40318	2908	22	hand	hand	NN
40318	2908	23	rake	rake	NN
40318	2908	24	.	.	.
40318	2909	1	It	-PRON-	PRP
40318	2909	2	is	be	VBZ
40318	2909	3	the	the	DT
40318	2909	4	usual	usual	JJ
40318	2909	5	practice	practice	NN
40318	2909	6	to	to	TO
40318	2909	7	stir	stir	VB
40318	2909	8	the	the	DT
40318	2909	9	curd	curd	NN
40318	2909	10	immediately	immediately	RB
40318	2909	11	after	after	IN
40318	2909	12	cutting	cut	VBG
40318	2909	13	for	for	IN
40318	2909	14	five	five	CD
40318	2909	15	to	to	TO
40318	2909	16	ten	ten	CD
40318	2909	17	minutes	minute	NNS
40318	2909	18	before	before	IN
40318	2909	19	the	the	DT
40318	2909	20	mechanical	mechanical	JJ
40318	2909	21	agitators	agitator	NNS
40318	2909	22	are	be	VBP
40318	2909	23	used	use	VBN
40318	2909	24	.	.	.
40318	2910	1	This	this	DT
40318	2910	2	is	be	VBZ
40318	2910	3	necessary	necessary	JJ
40318	2910	4	to	to	TO
40318	2910	5	give	give	VB
40318	2910	6	the	the	DT
40318	2910	7	curd	curd	NN
40318	2910	8	a	a	DT
40318	2910	9	slight	slight	JJ
40318	2910	10	chance	chance	NN
40318	2910	11	to	to	TO
40318	2910	12	firm	firm	VB
40318	2910	13	as	as	IN
40318	2910	14	the	the	DT
40318	2910	15	mechanical	mechanical	JJ
40318	2910	16	agitators	agitator	NNS
40318	2910	17	tend	tend	VBP
40318	2910	18	to	to	TO
40318	2910	19	break	break	VB
40318	2910	20	it	-PRON-	PRP
40318	2910	21	up	up	RP
40318	2910	22	.	.	.
40318	2911	1	After	after	IN
40318	2911	2	cutting	cut	VBG
40318	2911	3	,	,	,
40318	2911	4	a	a	DT
40318	2911	5	thin	thin	JJ
40318	2911	6	film	film	NN
40318	2911	7	forms	form	NNS
40318	2911	8	on	on	IN
40318	2911	9	each	each	DT
40318	2911	10	piece	piece	NN
40318	2911	11	of	of	IN
40318	2911	12	curd	curd	NNP
40318	2911	13	.	.	.
40318	2912	1	This	this	DT
40318	2912	2	film	film	NN
40318	2912	3	holds	hold	VBZ
40318	2912	4	the	the	DT
40318	2912	5	curd	curd	NN
40318	2912	6	particles	particle	NNS
40318	2912	7	,	,	,
40318	2912	8	especially	especially	RB
40318	2912	9	the	the	DT
40318	2912	10	fat	fat	NN
40318	2912	11	.	.	.
40318	2913	1	Breaking	break	VBG
40318	2913	2	the	the	DT
40318	2913	3	films	film	NNS
40318	2913	4	on	on	IN
40318	2913	5	the	the	DT
40318	2913	6	cubes	cube	NNS
40318	2913	7	causes	cause	VBZ
40318	2913	8	loss	loss	NN
40318	2913	9	of	of	IN
40318	2913	10	fat	fat	NN
40318	2913	11	.	.	.
40318	2914	1	If	if	IN
40318	2914	2	lumps	lump	NNS
40318	2914	3	form	form	VBP
40318	2914	4	at	at	IN
40318	2914	5	the	the	DT
40318	2914	6	early	early	JJ
40318	2914	7	stage	stage	NN
40318	2914	8	,	,	,
40318	2914	9	by	by	IN
40318	2914	10	matting	mat	VBG
40318	2914	11	of	of	IN
40318	2914	12	the	the	DT
40318	2914	13	curd	curd	NN
40318	2914	14	particles	particle	NNS
40318	2914	15	,	,	,
40318	2914	16	violent	violent	JJ
40318	2914	17	stirring	stirring	NN
40318	2914	18	is	be	VBZ
40318	2914	19	required	require	VBN
40318	2914	20	to	to	TO
40318	2914	21	separate	separate	VB
40318	2914	22	them	-PRON-	PRP
40318	2914	23	.	.	.
40318	2915	1	When	when	WRB
40318	2915	2	such	such	JJ
40318	2915	3	lumps	lump	NNS
40318	2915	4	are	be	VBP
40318	2915	5	broken	break	VBN
40318	2915	6	up	up	RP
40318	2915	7	,	,	,
40318	2915	8	new	new	JJ
40318	2915	9	cleavage	cleavage	NN
40318	2915	10	lines	line	NNS
40318	2915	11	are	be	VBP
40318	2915	12	formed	form	VBN
40318	2915	13	with	with	IN
40318	2915	14	loss	loss	NN
40318	2915	15	of	of	IN
40318	2915	16	fat	fat	NN
40318	2915	17	,	,	,
40318	2915	18	because	because	IN
40318	2915	19	the	the	DT
40318	2915	20	original	original	JJ
40318	2915	21	films	film	NNS
40318	2915	22	surrounding	surround	VBG
40318	2915	23	the	the	DT
40318	2915	24	soft	soft	JJ
40318	2915	25	curd	curd	NN
40318	2915	26	fuse	fuse	NN
40318	2915	27	so	so	RB
40318	2915	28	firmly	firmly	RB
40318	2915	29	that	that	IN
40318	2915	30	the	the	DT
40318	2915	31	curd	curd	NN
40318	2915	32	cubes	cube	NNS
40318	2915	33	do	do	VBP
40318	2915	34	not	not	RB
40318	2915	35	separate	separate	VB
40318	2915	36	but	but	CC
40318	2915	37	actually	actually	RB
40318	2915	38	break	break	VB
40318	2915	39	.	.	.
40318	2916	1	New	new	JJ
40318	2916	2	surfaces	surface	NNS
40318	2916	3	are	be	VBP
40318	2916	4	thus	thus	RB
40318	2916	5	formed	form	VBN
40318	2916	6	with	with	IN
40318	2916	7	consequent	consequent	JJ
40318	2916	8	fat	fat	JJ
40318	2916	9	loss	loss	NN
40318	2916	10	.	.	.
40318	2917	1	Rapid	rapid	JJ
40318	2917	2	shrinkage	shrinkage	NN
40318	2917	3	with	with	IN
40318	2917	4	expulsion	expulsion	NN
40318	2917	5	of	of	IN
40318	2917	6	whey	whey	NN
40318	2917	7	takes	take	VBZ
40318	2917	8	place	place	NN
40318	2917	9	during	during	IN
40318	2917	10	the	the	DT
40318	2917	11	first	first	JJ
40318	2917	12	few	few	JJ
40318	2917	13	minutes	minute	NNS
40318	2917	14	of	of	IN
40318	2917	15	gentle	gentle	JJ
40318	2917	16	agitation	agitation	NN
40318	2917	17	.	.	.
40318	2918	1	Before	before	IN
40318	2918	2	any	any	DT
40318	2918	3	heat	heat	NN
40318	2918	4	is	be	VBZ
40318	2918	5	applied	apply	VBN
40318	2918	6	to	to	IN
40318	2918	7	the	the	DT
40318	2918	8	vat	vat	NN
40318	2918	9	,	,	,
40318	2918	10	sufficient	sufficient	JJ
40318	2918	11	whey	whey	NN
40318	2918	12	should	should	MD
40318	2918	13	have	have	VB
40318	2918	14	separated	separate	VBN
40318	2918	15	or	or	CC
40318	2918	16	formed	form	VBN
40318	2918	17	to	to	TO
40318	2918	18	float	float	VB
40318	2918	19	each	each	DT
40318	2918	20	piece	piece	NN
40318	2918	21	of	of	IN
40318	2918	22	curd	curd	NNP
40318	2918	23	separately	separately	RB
40318	2918	24	.	.	.
40318	2919	1	This	this	DT
40318	2919	2	will	will	MD
40318	2919	3	require	require	VB
40318	2919	4	ten	ten	CD
40318	2919	5	to	to	IN
40318	2919	6	fifteen	fifteen	CD
40318	2919	7	minutes	minute	NNS
40318	2919	8	from	from	IN
40318	2919	9	the	the	DT
40318	2919	10	time	time	NN
40318	2919	11	of	of	IN
40318	2919	12	cutting	cutting	NN
40318	2919	13	.	.	.
40318	2920	1	[	[	-LRB-
40318	2920	2	Illustration	illustration	NN
40318	2920	3	:	:	:
40318	2920	4	FIG	FIG	NNP
40318	2920	5	.	.	.
40318	2921	1	35.--Two	35.--two	CD
40318	2921	2	types	type	NNS
40318	2921	3	of	of	IN
40318	2921	4	mechanical	mechanical	JJ
40318	2921	5	curd	curd	NN
40318	2921	6	agitators	agitator	NNS
40318	2921	7	.	.	.
40318	2921	8	]	]	-RRB-
40318	2922	1	Thus	thus	RB
40318	2922	2	far	far	RB
40318	2922	3	the	the	DT
40318	2922	4	first	first	JJ
40318	2922	5	of	of	IN
40318	2922	6	three	three	CD
40318	2922	7	distinct	distinct	JJ
40318	2922	8	factors	factor	NNS
40318	2922	9	which	which	WDT
40318	2922	10	expel	expel	VBP
40318	2922	11	the	the	DT
40318	2922	12	moisture	moisture	NN
40318	2922	13	from	from	IN
40318	2922	14	the	the	DT
40318	2922	15	curd	curd	NN
40318	2922	16	has	have	VBZ
40318	2922	17	been	be	VBN
40318	2922	18	considered	consider	VBN
40318	2922	19	:	:	:
40318	2922	20	(	(	-LRB-
40318	2922	21	1	1	LS
40318	2922	22	)	)	-RRB-
40318	2922	23	the	the	DT
40318	2922	24	action	action	NN
40318	2922	25	of	of	IN
40318	2922	26	the	the	DT
40318	2922	27	rennet	rennet	NN
40318	2922	28	;	;	,
40318	2922	29	(	(	-LRB-
40318	2922	30	2	2	LS
40318	2922	31	)	)	-RRB-
40318	2922	32	the	the	DT
40318	2922	33	development	development	NN
40318	2922	34	of	of	IN
40318	2922	35	the	the	DT
40318	2922	36	lactic	lactic	JJ
40318	2922	37	acid	acid	NN
40318	2922	38	;	;	:
40318	2922	39	and	and	CC
40318	2922	40	(	(	-LRB-
40318	2922	41	3	3	LS
40318	2922	42	)	)	-RRB-
40318	2922	43	the	the	DT
40318	2922	44	application	application	NN
40318	2922	45	of	of	IN
40318	2922	46	heat	heat	NN
40318	2922	47	.	.	.
40318	2923	1	These	these	DT
40318	2923	2	forces	force	NNS
40318	2923	3	must	must	MD
40318	2923	4	have	have	VB
40318	2923	5	time	time	NN
40318	2923	6	to	to	TO
40318	2923	7	act	act	VB
40318	2923	8	naturally	naturally	RB
40318	2923	9	.	.	.
40318	2924	1	If	if	IN
40318	2924	2	heat	heat	NN
40318	2924	3	is	be	VBZ
40318	2924	4	applied	apply	VBN
40318	2924	5	too	too	RB
40318	2924	6	soon	soon	RB
40318	2924	7	after	after	IN
40318	2924	8	the	the	DT
40318	2924	9	curd	curd	NN
40318	2924	10	is	be	VBZ
40318	2924	11	cut	cut	VBN
40318	2924	12	or	or	CC
40318	2924	13	if	if	IN
40318	2924	14	the	the	DT
40318	2924	15	temperature	temperature	NN
40318	2924	16	is	be	VBZ
40318	2924	17	raised	raise	VBN
40318	2924	18	too	too	RB
40318	2924	19	rapidly	rapidly	RB
40318	2924	20	,	,	,
40318	2924	21	it	-PRON-	PRP
40318	2924	22	causes	cause	VBZ
40318	2924	23	a	a	DT
40318	2924	24	thick	thick	JJ
40318	2924	25	film	film	NN
40318	2924	26	to	to	TO
40318	2924	27	form	form	VB
40318	2924	28	on	on	IN
40318	2924	29	the	the	DT
40318	2924	30	pieces	piece	NNS
40318	2924	31	of	of	IN
40318	2924	32	curd	curd	NN
40318	2924	33	which	which	WDT
40318	2924	34	interferes	interfere	VBZ
40318	2924	35	with	with	IN
40318	2924	36	the	the	DT
40318	2924	37	escape	escape	NN
40318	2924	38	of	of	IN
40318	2924	39	the	the	DT
40318	2924	40	whey	whey	NN
40318	2924	41	.	.	.
40318	2925	1	The	the	DT
40318	2925	2	outside	outside	NN
40318	2925	3	of	of	IN
40318	2925	4	the	the	DT
40318	2925	5	curd	curd	NN
40318	2925	6	becomes	become	VBZ
40318	2925	7	firm	firm	JJ
40318	2925	8	but	but	CC
40318	2925	9	the	the	DT
40318	2925	10	inside	inside	NN
40318	2925	11	remains	remain	VBZ
40318	2925	12	very	very	RB
40318	2925	13	soft	soft	JJ
40318	2925	14	.	.	.
40318	2926	1	A	a	DT
40318	2926	2	curd	curd	NN
40318	2926	3	which	which	WDT
40318	2926	4	is	be	VBZ
40318	2926	5	cooked	cook	VBN
40318	2926	6	on	on	IN
40318	2926	7	the	the	DT
40318	2926	8	outside	outside	NN
40318	2926	9	only	only	RB
40318	2926	10	feels	feel	VBZ
40318	2926	11	firm	firm	NN
40318	2926	12	when	when	WRB
40318	2926	13	stirred	stir	VBN
40318	2926	14	by	by	IN
40318	2926	15	hand	hand	NN
40318	2926	16	in	in	IN
40318	2926	17	the	the	DT
40318	2926	18	whey	whey	NN
40318	2926	19	,	,	,
40318	2926	20	but	but	CC
40318	2926	21	when	when	WRB
40318	2926	22	a	a	DT
40318	2926	23	handful	handful	NN
40318	2926	24	is	be	VBZ
40318	2926	25	squeezed	squeeze	VBN
40318	2926	26	the	the	DT
40318	2926	27	soft	soft	JJ
40318	2926	28	centers	center	NNS
40318	2926	29	are	be	VBP
40318	2926	30	noticed	notice	VBN
40318	2926	31	.	.	.
40318	2927	1	To	to	TO
40318	2927	2	firm	firm	VB
40318	2927	3	such	such	JJ
40318	2927	4	curd	curd	NN
40318	2927	5	masses	masse	NNS
40318	2927	6	requires	require	VBZ
40318	2927	7	violent	violent	JJ
40318	2927	8	stirring	stirring	NN
40318	2927	9	,	,	,
40318	2927	10	which	which	WDT
40318	2927	11	will	will	MD
40318	2927	12	break	break	VB
40318	2927	13	the	the	DT
40318	2927	14	thick	thick	JJ
40318	2927	15	tough	tough	JJ
40318	2927	16	film	film	NN
40318	2927	17	.	.	.
40318	2928	1	This	this	DT
40318	2928	2	allows	allow	VBZ
40318	2928	3	the	the	DT
40318	2928	4	moisture	moisture	NN
40318	2928	5	to	to	TO
40318	2928	6	escape	escape	VB
40318	2928	7	and	and	CC
40318	2928	8	also	also	RB
40318	2928	9	increases	increase	VBZ
40318	2928	10	the	the	DT
40318	2928	11	fat	fat	JJ
40318	2928	12	loss	loss	NN
40318	2928	13	.	.	.
40318	2929	1	The	the	DT
40318	2929	2	rapidity	rapidity	NN
40318	2929	3	of	of	IN
40318	2929	4	heating	heating	NN
40318	2929	5	should	should	MD
40318	2929	6	depend	depend	VB
40318	2929	7	on	on	IN
40318	2929	8	the	the	DT
40318	2929	9	condition	condition	NN
40318	2929	10	of	of	IN
40318	2929	11	the	the	DT
40318	2929	12	curd	curd	NN
40318	2929	13	and	and	CC
40318	2929	14	the	the	DT
40318	2929	15	amount	amount	NN
40318	2929	16	of	of	IN
40318	2929	17	acid	acid	NN
40318	2929	18	developed	develop	VBN
40318	2929	19	.	.	.
40318	2930	1	The	the	DT
40318	2930	2	heat	heat	NN
40318	2930	3	should	should	MD
40318	2930	4	keep	keep	VB
40318	2930	5	pace	pace	NN
40318	2930	6	with	with	IN
40318	2930	7	these	these	DT
40318	2930	8	.	.	.
40318	2931	1	When	when	WRB
40318	2931	2	ready	ready	JJ
40318	2931	3	to	to	TO
40318	2931	4	raise	raise	VB
40318	2931	5	the	the	DT
40318	2931	6	temperature	temperature	NN
40318	2931	7	,	,	,
40318	2931	8	the	the	DT
40318	2931	9	least	least	JJS
40318	2931	10	amount	amount	NN
40318	2931	11	of	of	IN
40318	2931	12	steam	steam	NN
40318	2931	13	possible	possible	JJ
40318	2931	14	should	should	MD
40318	2931	15	be	be	VB
40318	2931	16	allowed	allow	VBN
40318	2931	17	to	to	TO
40318	2931	18	pass	pass	VB
40318	2931	19	through	through	RP
40318	2931	20	the	the	DT
40318	2931	21	valve	valve	NN
40318	2931	22	.	.	.
40318	2932	1	This	this	DT
40318	2932	2	should	should	MD
40318	2932	3	raise	raise	VB
40318	2932	4	the	the	DT
40318	2932	5	temperature	temperature	NN
40318	2932	6	very	very	RB
40318	2932	7	gradually	gradually	RB
40318	2932	8	.	.	.
40318	2933	1	If	if	IN
40318	2933	2	heat	heat	NN
40318	2933	3	is	be	VBZ
40318	2933	4	applied	apply	VBN
40318	2933	5	too	too	RB
40318	2933	6	quickly	quickly	RB
40318	2933	7	at	at	IN
40318	2933	8	first	first	RB
40318	2933	9	,	,	,
40318	2933	10	it	-PRON-	PRP
40318	2933	11	will	will	MD
40318	2933	12	cause	cause	VB
40318	2933	13	the	the	DT
40318	2933	14	curd	curd	NN
40318	2933	15	to	to	TO
40318	2933	16	lump	lump	VB
40318	2933	17	.	.	.
40318	2934	1	A	a	DT
40318	2934	2	safe	safe	JJ
40318	2934	3	rule	rule	NN
40318	2934	4	is	be	VBZ
40318	2934	5	to	to	TO
40318	2934	6	raise	raise	VB
40318	2934	7	the	the	DT
40318	2934	8	temperature	temperature	NN
40318	2934	9	one	one	CD
40318	2934	10	degree	degree	NN
40318	2934	11	in	in	IN
40318	2934	12	the	the	DT
40318	2934	13	first	first	JJ
40318	2934	14	five	five	CD
40318	2934	15	minutes	minute	NNS
40318	2934	16	after	after	IN
40318	2934	17	the	the	DT
40318	2934	18	steam	steam	NN
40318	2934	19	has	have	VBZ
40318	2934	20	been	be	VBN
40318	2934	21	turned	turn	VBN
40318	2934	22	on	on	RP
40318	2934	23	.	.	.
40318	2935	1	The	the	DT
40318	2935	2	heating	heating	NN
40318	2935	3	should	should	MD
40318	2935	4	progress	progress	VB
40318	2935	5	slowly	slowly	RB
40318	2935	6	until	until	IN
40318	2935	7	the	the	DT
40318	2935	8	whole	whole	JJ
40318	2935	9	mass	mass	NN
40318	2935	10	of	of	IN
40318	2935	11	curd	curd	NN
40318	2935	12	in	in	IN
40318	2935	13	the	the	DT
40318	2935	14	vat	vat	NN
40318	2935	15	has	have	VBZ
40318	2935	16	reached	reach	VBN
40318	2935	17	a	a	DT
40318	2935	18	temperature	temperature	NN
40318	2935	19	of	of	IN
40318	2935	20	90	90	CD
40318	2935	21	°	°	NNS
40318	2935	22	to	to	IN
40318	2935	23	92	92	CD
40318	2935	24	°	°	,
40318	2935	25	F.	F.	NNP
40318	2935	26	The	the	DT
40318	2935	27	usual	usual	JJ
40318	2935	28	temperature	temperature	NN
40318	2935	29	to	to	TO
40318	2935	30	which	which	WDT
40318	2935	31	the	the	DT
40318	2935	32	curd	curd	NN
40318	2935	33	is	be	VBZ
40318	2935	34	heated	heated	JJ
40318	2935	35	or	or	CC
40318	2935	36	cooked	cook	VBN
40318	2935	37	is	be	VBZ
40318	2935	38	98	98	CD
40318	2935	39	°	°	,
40318	2935	40	F.	F.	NNP
40318	2935	41	to	to	IN
40318	2935	42	100	100	CD
40318	2935	43	°	°	,
40318	2935	44	F.	F.	NNP
40318	2935	45	The	the	DT
40318	2935	46	lower	low	JJR
40318	2935	47	the	the	DT
40318	2935	48	temperature	temperature	NN
40318	2935	49	that	that	WDT
40318	2935	50	can	can	MD
40318	2935	51	be	be	VB
40318	2935	52	used	use	VBN
40318	2935	53	and	and	CC
40318	2935	54	properly	properly	RB
40318	2935	55	firm	firm	VB
40318	2935	56	the	the	DT
40318	2935	57	curd	curd	NN
40318	2935	58	,	,	,
40318	2935	59	the	the	DT
40318	2935	60	better	well	JJR
40318	2935	61	will	will	MD
40318	2935	62	be	be	VB
40318	2935	63	the	the	DT
40318	2935	64	body	body	NN
40318	2935	65	of	of	IN
40318	2935	66	the	the	DT
40318	2935	67	cheese	cheese	NN
40318	2935	68	.	.	.
40318	2936	1	If	if	IN
40318	2936	2	the	the	DT
40318	2936	3	curd	curd	NN
40318	2936	4	is	be	VBZ
40318	2936	5	heated	heat	VBN
40318	2936	6	too	too	RB
40318	2936	7	high	high	JJ
40318	2936	8	,	,	,
40318	2936	9	it	-PRON-	PRP
40318	2936	10	will	will	MD
40318	2936	11	become	become	VB
40318	2936	12	hard	hard	JJ
40318	2936	13	,	,	,
40318	2936	14	which	which	WDT
40318	2936	15	causes	cause	VBZ
40318	2936	16	a	a	DT
40318	2936	17	dry	dry	JJ
40318	2936	18	hard	hard	JJ
40318	2936	19	"	"	``
40318	2936	20	corky	corky	JJ
40318	2936	21	"	"	''
40318	2936	22	cheese	cheese	NN
40318	2936	23	.	.	.
40318	2937	1	After	after	IN
40318	2937	2	this	this	DT
40318	2937	3	temperature	temperature	NN
40318	2937	4	has	have	VBZ
40318	2937	5	been	be	VBN
40318	2937	6	reached	reach	VBN
40318	2937	7	,	,	,
40318	2937	8	there	there	EX
40318	2937	9	is	be	VBZ
40318	2937	10	not	not	RB
40318	2937	11	such	such	PDT
40318	2937	12	a	a	DT
40318	2937	13	tendency	tendency	NN
40318	2937	14	for	for	IN
40318	2937	15	the	the	DT
40318	2937	16	curd	curd	NN
40318	2937	17	particles	particle	NNS
40318	2937	18	to	to	TO
40318	2937	19	stick	stick	VB
40318	2937	20	together	together	RB
40318	2937	21	nor	nor	CC
40318	2937	22	are	be	VBP
40318	2937	23	they	-PRON-	PRP
40318	2937	24	so	so	RB
40318	2937	25	easily	easily	RB
40318	2937	26	broken	break	VBN
40318	2937	27	in	in	IN
40318	2937	28	stirring	stir	VBG
40318	2937	29	.	.	.
40318	2938	1	It	-PRON-	PRP
40318	2938	2	should	should	MD
40318	2938	3	require	require	VB
40318	2938	4	,	,	,
40318	2938	5	under	under	IN
40318	2938	6	normal	normal	JJ
40318	2938	7	conditions	condition	NNS
40318	2938	8	,	,	,
40318	2938	9	not	not	RB
40318	2938	10	less	less	JJR
40318	2938	11	than	than	IN
40318	2938	12	thirty	thirty	CD
40318	2938	13	to	to	TO
40318	2938	14	forty	forty	CD
40318	2938	15	-	-	HYPH
40318	2938	16	five	five	CD
40318	2938	17	minutes	minute	NNS
40318	2938	18	,	,	,
40318	2938	19	from	from	IN
40318	2938	20	the	the	DT
40318	2938	21	time	time	NN
40318	2938	22	the	the	DT
40318	2938	23	steam	steam	NN
40318	2938	24	is	be	VBZ
40318	2938	25	turned	turn	VBN
40318	2938	26	on	on	RP
40318	2938	27	,	,	,
40318	2938	28	to	to	TO
40318	2938	29	raise	raise	VB
40318	2938	30	temperature	temperature	NN
40318	2938	31	of	of	IN
40318	2938	32	the	the	DT
40318	2938	33	curd	curd	NN
40318	2938	34	from	from	IN
40318	2938	35	the	the	DT
40318	2938	36	setting	set	VBG
40318	2938	37	temperature	temperature	NN
40318	2938	38	to	to	IN
40318	2938	39	that	that	DT
40318	2938	40	necessary	necessary	JJ
40318	2938	41	to	to	TO
40318	2938	42	"	"	``
40318	2938	43	firm	firm	VB
40318	2938	44	"	"	''
40318	2938	45	the	the	DT
40318	2938	46	curd	curd	NN
40318	2938	47	.	.	.
40318	2939	1	If	if	IN
40318	2939	2	a	a	DT
40318	2939	3	shorter	short	JJR
40318	2939	4	time	time	NN
40318	2939	5	is	be	VBZ
40318	2939	6	allowed	allow	VBN
40318	2939	7	to	to	TO
40318	2939	8	raise	raise	VB
40318	2939	9	the	the	DT
40318	2939	10	temperature	temperature	NN
40318	2939	11	,	,	,
40318	2939	12	the	the	DT
40318	2939	13	curd	curd	NN
40318	2939	14	will	will	MD
40318	2939	15	not	not	RB
40318	2939	16	have	have	VB
40318	2939	17	opportunity	opportunity	NN
40318	2939	18	to	to	TO
40318	2939	19	contract	contract	VB
40318	2939	20	naturally	naturally	RB
40318	2939	21	.	.	.
40318	2940	1	The	the	DT
40318	2940	2	temperature	temperature	NN
40318	2940	3	required	require	VBN
40318	2940	4	to	to	TO
40318	2940	5	expel	expel	VB
40318	2940	6	the	the	DT
40318	2940	7	moisture	moisture	NN
40318	2940	8	properly	properly	RB
40318	2940	9	varies	vary	VBZ
40318	2940	10	with	with	IN
40318	2940	11	the	the	DT
40318	2940	12	percentage	percentage	NN
40318	2940	13	of	of	IN
40318	2940	14	fat	fat	NN
40318	2940	15	in	in	IN
40318	2940	16	the	the	DT
40318	2940	17	milk	milk	NN
40318	2940	18	.	.	.
40318	2941	1	If	if	IN
40318	2941	2	rich	rich	JJ
40318	2941	3	in	in	IN
40318	2941	4	fat	fat	NN
40318	2941	5	(	(	-LRB-
40318	2941	6	4.5	4.5	CD
40318	2941	7	to	to	TO
40318	2941	8	5.5	5.5	CD
40318	2941	9	per	per	NN
40318	2941	10	cent	cent	NN
40318	2941	11	)	)	-RRB-
40318	2941	12	milk	milk	NN
40318	2941	13	requires	require	VBZ
40318	2941	14	a	a	DT
40318	2941	15	temperature	temperature	NN
40318	2941	16	of	of	IN
40318	2941	17	98	98	CD
40318	2941	18	°	°	NNS
40318	2941	19	to	to	IN
40318	2941	20	104	104	CD
40318	2941	21	°	°	,
40318	2941	22	F.	F.	NNP
40318	2941	23	to	to	TO
40318	2941	24	firm	firm	VB
40318	2941	25	the	the	DT
40318	2941	26	curd	curd	NN
40318	2941	27	,	,	,
40318	2941	28	while	while	IN
40318	2941	29	the	the	DT
40318	2941	30	same	same	JJ
40318	2941	31	result	result	NN
40318	2941	32	can	can	MD
40318	2941	33	be	be	VB
40318	2941	34	accomplished	accomplish	VBN
40318	2941	35	with	with	IN
40318	2941	36	milk	milk	NN
40318	2941	37	testing	test	VBG
40318	2941	38	3.0	3.0	CD
40318	2941	39	to	to	TO
40318	2941	40	3.5	3.5	CD
40318	2941	41	per	per	NN
40318	2941	42	cent	cent	NN
40318	2941	43	fat	fat	NN
40318	2941	44	at	at	IN
40318	2941	45	a	a	DT
40318	2941	46	temperature	temperature	NN
40318	2941	47	of	of	IN
40318	2941	48	94	94	CD
40318	2941	49	°	°	NNS
40318	2941	50	to	to	IN
40318	2941	51	96	96	CD
40318	2941	52	°	°	,
40318	2941	53	F.	F.	NNP
40318	2941	54	A	a	DT
40318	2941	55	higher	high	JJR
40318	2941	56	temperature	temperature	NN
40318	2941	57	is	be	VBZ
40318	2941	58	needed	need	VBN
40318	2941	59	in	in	IN
40318	2941	60	winter	winter	NN
40318	2941	61	than	than	IN
40318	2941	62	in	in	IN
40318	2941	63	summer	summer	NN
40318	2941	64	because	because	IN
40318	2941	65	the	the	DT
40318	2941	66	milk	milk	NN
40318	2941	67	is	be	VBZ
40318	2941	68	usually	usually	RB
40318	2941	69	richer	rich	JJR
40318	2941	70	in	in	IN
40318	2941	71	fat	fat	NN
40318	2941	72	.	.	.
40318	2942	1	In	in	IN
40318	2942	2	a	a	DT
40318	2942	3	water	water	NN
40318	2942	4	-	-	HYPH
40318	2942	5	jacketed	jacket	VBN
40318	2942	6	vat	vat	NN
40318	2942	7	,	,	,
40318	2942	8	allowance	allowance	NN
40318	2942	9	must	must	MD
40318	2942	10	always	always	RB
40318	2942	11	be	be	VB
40318	2942	12	made	make	VBN
40318	2942	13	for	for	IN
40318	2942	14	the	the	DT
40318	2942	15	rise	rise	NN
40318	2942	16	in	in	IN
40318	2942	17	temperature	temperature	NN
40318	2942	18	due	due	IN
40318	2942	19	to	to	IN
40318	2942	20	the	the	DT
40318	2942	21	water	water	NN
40318	2942	22	surrounding	surround	VBG
40318	2942	23	it	-PRON-	PRP
40318	2942	24	.	.	.
40318	2943	1	The	the	DT
40318	2943	2	water	water	NN
40318	2943	3	may	may	MD
40318	2943	4	be	be	VB
40318	2943	5	removed	remove	VBN
40318	2943	6	if	if	IN
40318	2943	7	there	there	EX
40318	2943	8	is	be	VBZ
40318	2943	9	danger	danger	NN
40318	2943	10	of	of	IN
40318	2943	11	the	the	DT
40318	2943	12	temperature	temperature	NN
40318	2943	13	going	go	VBG
40318	2943	14	too	too	RB
40318	2943	15	high	high	JJ
40318	2943	16	.	.	.
40318	2944	1	However	however	RB
40318	2944	2	,	,	,
40318	2944	3	it	-PRON-	PRP
40318	2944	4	is	be	VBZ
40318	2944	5	better	well	JJR
40318	2944	6	to	to	TO
40318	2944	7	gauge	gauge	VB
40318	2944	8	the	the	DT
40318	2944	9	heat	heat	NN
40318	2944	10	so	so	IN
40318	2944	11	that	that	IN
40318	2944	12	the	the	DT
40318	2944	13	water	water	NN
40318	2944	14	may	may	MD
40318	2944	15	be	be	VB
40318	2944	16	left	leave	VBN
40318	2944	17	,	,	,
40318	2944	18	as	as	IN
40318	2944	19	this	this	DT
40318	2944	20	helps	help	VBZ
40318	2944	21	to	to	TO
40318	2944	22	hold	hold	VB
40318	2944	23	the	the	DT
40318	2944	24	curd	curd	NN
40318	2944	25	at	at	IN
40318	2944	26	an	an	DT
40318	2944	27	even	even	RB
40318	2944	28	temperature	temperature	NN
40318	2944	29	,	,	,
40318	2944	30	especially	especially	RB
40318	2944	31	in	in	IN
40318	2944	32	cold	cold	JJ
40318	2944	33	weather	weather	NN
40318	2944	34	.	.	.
40318	2945	1	In	in	IN
40318	2945	2	a	a	DT
40318	2945	3	steam	steam	NN
40318	2945	4	-	-	HYPH
40318	2945	5	heated	heated	JJ
40318	2945	6	vat	vat	NN
40318	2945	7	there	there	EX
40318	2945	8	is	be	VBZ
40318	2945	9	not	not	RB
40318	2945	10	so	so	RB
40318	2945	11	much	much	JJ
40318	2945	12	danger	danger	NN
40318	2945	13	of	of	IN
40318	2945	14	the	the	DT
40318	2945	15	temperature	temperature	NN
40318	2945	16	running	run	VBG
40318	2945	17	up	up	RB
40318	2945	18	.	.	.
40318	2946	1	The	the	DT
40318	2946	2	stirring	stirring	NN
40318	2946	3	must	must	MD
40318	2946	4	be	be	VB
40318	2946	5	kept	keep	VBN
40318	2946	6	up	up	RP
40318	2946	7	after	after	IN
40318	2946	8	the	the	DT
40318	2946	9	steam	steam	NN
40318	2946	10	has	have	VBZ
40318	2946	11	been	be	VBN
40318	2946	12	turned	turn	VBN
40318	2946	13	off	off	RP
40318	2946	14	until	until	IN
40318	2946	15	the	the	DT
40318	2946	16	curd	curd	NN
40318	2946	17	has	have	VBZ
40318	2946	18	reached	reach	VBN
40318	2946	19	such	such	PDT
40318	2946	20	a	a	DT
40318	2946	21	stage	stage	NN
40318	2946	22	of	of	IN
40318	2946	23	contraction	contraction	NN
40318	2946	24	that	that	IN
40318	2946	25	it	-PRON-	PRP
40318	2946	26	will	will	MD
40318	2946	27	not	not	RB
40318	2946	28	readily	readily	RB
40318	2946	29	pack	pack	VB
40318	2946	30	or	or	CC
40318	2946	31	mat	mat	NN
40318	2946	32	in	in	IN
40318	2946	33	the	the	DT
40318	2946	34	bottom	bottom	NN
40318	2946	35	of	of	IN
40318	2946	36	the	the	DT
40318	2946	37	vat	vat	NN
40318	2946	38	.	.	.
40318	2947	1	After	after	IN
40318	2947	2	the	the	DT
40318	2947	3	curd	curd	NN
40318	2947	4	reaches	reach	VBZ
40318	2947	5	this	this	DT
40318	2947	6	stage	stage	NN
40318	2947	7	it	-PRON-	PRP
40318	2947	8	may	may	MD
40318	2947	9	be	be	VB
40318	2947	10	allowed	allow	VBN
40318	2947	11	to	to	TO
40318	2947	12	settle	settle	VB
40318	2947	13	to	to	IN
40318	2947	14	the	the	DT
40318	2947	15	bottom	bottom	NN
40318	2947	16	and	and	CC
40318	2947	17	stirred	stir	VBD
40318	2947	18	only	only	RB
40318	2947	19	occasionally	occasionally	RB
40318	2947	20	until	until	IN
40318	2947	21	it	-PRON-	PRP
40318	2947	22	is	be	VBZ
40318	2947	23	time	time	NN
40318	2947	24	to	to	TO
40318	2947	25	remove	remove	VB
40318	2947	26	the	the	DT
40318	2947	27	whey	whey	NN
40318	2947	28	.	.	.
40318	2948	1	If	if	IN
40318	2948	2	the	the	DT
40318	2948	3	cheese	cheese	NN
40318	2948	4	room	room	NN
40318	2948	5	is	be	VBZ
40318	2948	6	not	not	RB
40318	2948	7	warm	warm	JJ
40318	2948	8	and	and	CC
40318	2948	9	there	there	EX
40318	2948	10	is	be	VBZ
40318	2948	11	danger	danger	NN
40318	2948	12	of	of	IN
40318	2948	13	the	the	DT
40318	2948	14	curd	curd	NN
40318	2948	15	cooling	cooling	NN
40318	2948	16	,	,	,
40318	2948	17	a	a	DT
40318	2948	18	cover	cover	NN
40318	2948	19	should	should	MD
40318	2948	20	be	be	VB
40318	2948	21	placed	place	VBN
40318	2948	22	on	on	IN
40318	2948	23	the	the	DT
40318	2948	24	vat	vat	NN
40318	2948	25	.	.	.
40318	2949	1	The	the	DT
40318	2949	2	curd	curd	NN
40318	2949	3	should	should	MD
40318	2949	4	not	not	RB
40318	2949	5	be	be	VB
40318	2949	6	allowed	allow	VBN
40318	2949	7	to	to	TO
40318	2949	8	settle	settle	VB
40318	2949	9	for	for	IN
40318	2949	10	more	more	JJR
40318	2949	11	than	than	IN
40318	2949	12	fifteen	fifteen	CD
40318	2949	13	minutes	minute	NNS
40318	2949	14	without	without	IN
40318	2949	15	stirring	stir	VBG
40318	2949	16	to	to	TO
40318	2949	17	keep	keep	VB
40318	2949	18	each	each	DT
40318	2949	19	piece	piece	NN
40318	2949	20	separate	separate	JJ
40318	2949	21	.	.	.
40318	2950	1	This	this	DT
40318	2950	2	is	be	VBZ
40318	2950	3	necessary	necessary	JJ
40318	2950	4	to	to	TO
40318	2950	5	obtain	obtain	VB
40318	2950	6	uniform	uniform	JJ
40318	2950	7	contraction	contraction	NN
40318	2950	8	of	of	IN
40318	2950	9	all	all	DT
40318	2950	10	curd	curd	NN
40318	2950	11	masses	masse	NNS
40318	2950	12	.	.	.
40318	2951	1	+198	+198	NN
40318	2951	2	.	.	.
40318	2952	1	Removing	remove	VBG
40318	2952	2	the	the	DT
40318	2952	3	whey.+--To	whey.+--To	NNP
40318	2952	4	permit	permit	VB
40318	2952	5	the	the	DT
40318	2952	6	normal	normal	JJ
40318	2952	7	changes	change	NNS
40318	2952	8	in	in	IN
40318	2952	9	the	the	DT
40318	2952	10	curd	curd	NN
40318	2952	11	to	to	TO
40318	2952	12	take	take	VB
40318	2952	13	place	place	NN
40318	2952	14	naturally	naturally	RB
40318	2952	15	,	,	,
40318	2952	16	two	two	CD
40318	2952	17	and	and	CC
40318	2952	18	one	one	CD
40318	2952	19	-	-	HYPH
40318	2952	20	half	half	NN
40318	2952	21	hours	hour	NNS
40318	2952	22	from	from	IN
40318	2952	23	the	the	DT
40318	2952	24	time	time	NN
40318	2952	25	the	the	DT
40318	2952	26	rennet	rennet	NN
40318	2952	27	extract	extract	NN
40318	2952	28	is	be	VBZ
40318	2952	29	added	add	VBN
40318	2952	30	is	be	VBZ
40318	2952	31	ordinarily	ordinarily	RB
40318	2952	32	required	require	VBN
40318	2952	33	before	before	IN
40318	2952	34	the	the	DT
40318	2952	35	whey	whey	NN
40318	2952	36	is	be	VBZ
40318	2952	37	drawn	draw	VBN
40318	2952	38	.	.	.
40318	2953	1	The	the	DT
40318	2953	2	time	time	NN
40318	2953	3	of	of	IN
40318	2953	4	removing	remove	VBG
40318	2953	5	the	the	DT
40318	2953	6	whey	whey	NN
40318	2953	7	is	be	VBZ
40318	2953	8	determined	determine	VBN
40318	2953	9	by	by	IN
40318	2953	10	two	two	CD
40318	2953	11	factors	factor	NNS
40318	2953	12	:	:	:
40318	2953	13	one	one	CD
40318	2953	14	,	,	,
40318	2953	15	the	the	DT
40318	2953	16	acid	acid	JJ
40318	2953	17	development	development	NN
40318	2953	18	,	,	,
40318	2953	19	and	and	CC
40318	2953	20	the	the	DT
40318	2953	21	other	other	JJ
40318	2953	22	,	,	,
40318	2953	23	the	the	DT
40318	2953	24	firmness	firmness	NN
40318	2953	25	of	of	IN
40318	2953	26	the	the	DT
40318	2953	27	curd	curd	NN
40318	2953	28	.	.	.
40318	2954	1	For	for	IN
40318	2954	2	the	the	DT
40318	2954	3	best	good	JJS
40318	2954	4	results	result	NNS
40318	2954	5	,	,	,
40318	2954	6	it	-PRON-	PRP
40318	2954	7	is	be	VBZ
40318	2954	8	better	well	JJR
40318	2954	9	to	to	TO
40318	2954	10	have	have	VB
40318	2954	11	the	the	DT
40318	2954	12	firmness	firmness	NN
40318	2954	13	of	of	IN
40318	2954	14	the	the	DT
40318	2954	15	curd	curd	NN
40318	2954	16	a	a	DT
40318	2954	17	trifle	trifle	NN
40318	2954	18	ahead	ahead	RB
40318	2954	19	of	of	IN
40318	2954	20	the	the	DT
40318	2954	21	acid	acid	JJ
40318	2954	22	development	development	NN
40318	2954	23	.	.	.
40318	2955	1	When	when	WRB
40318	2955	2	the	the	DT
40318	2955	3	proper	proper	JJ
40318	2955	4	acid	acid	JJ
40318	2955	5	development	development	NN
40318	2955	6	has	have	VBZ
40318	2955	7	been	be	VBN
40318	2955	8	reached	reach	VBN
40318	2955	9	,	,	,
40318	2955	10	the	the	DT
40318	2955	11	whey	whey	NN
40318	2955	12	must	must	MD
40318	2955	13	be	be	VB
40318	2955	14	removed	remove	VBN
40318	2955	15	,	,	,
40318	2955	16	regardless	regardless	RB
40318	2955	17	of	of	IN
40318	2955	18	the	the	DT
40318	2955	19	firmness	firmness	NN
40318	2955	20	of	of	IN
40318	2955	21	the	the	DT
40318	2955	22	curd	curd	NN
40318	2955	23	.	.	.
40318	2956	1	If	if	IN
40318	2956	2	the	the	DT
40318	2956	3	curd	curd	NN
40318	2956	4	has	have	VBZ
40318	2956	5	not	not	RB
40318	2956	6	become	become	VBN
40318	2956	7	firm	firm	JJ
40318	2956	8	enough	enough	RB
40318	2956	9	by	by	IN
40318	2956	10	natural	natural	JJ
40318	2956	11	forces	force	NNS
40318	2956	12	,	,	,
40318	2956	13	when	when	WRB
40318	2956	14	the	the	DT
40318	2956	15	acid	acid	JJ
40318	2956	16	development	development	NN
40318	2956	17	has	have	VBZ
40318	2956	18	reached	reach	VBN
40318	2956	19	the	the	DT
40318	2956	20	proper	proper	JJ
40318	2956	21	stage	stage	NN
40318	2956	22	to	to	TO
40318	2956	23	remove	remove	VB
40318	2956	24	the	the	DT
40318	2956	25	whey	whey	NN
40318	2956	26	,	,	,
40318	2956	27	it	-PRON-	PRP
40318	2956	28	must	must	MD
40318	2956	29	be	be	VB
40318	2956	30	firmed	firm	VBN
40318	2956	31	by	by	IN
40318	2956	32	other	other	JJ
40318	2956	33	means	mean	NNS
40318	2956	34	.	.	.
40318	2957	1	If	if	IN
40318	2957	2	it	-PRON-	PRP
40318	2957	3	is	be	VBZ
40318	2957	4	not	not	RB
40318	2957	5	firm	firm	JJ
40318	2957	6	enough	enough	RB
40318	2957	7	,	,	,
40318	2957	8	either	either	CC
40318	2957	9	by	by	IN
40318	2957	10	natural	natural	JJ
40318	2957	11	or	or	CC
40318	2957	12	artificial	artificial	JJ
40318	2957	13	means	mean	NNS
40318	2957	14	,	,	,
40318	2957	15	when	when	WRB
40318	2957	16	the	the	DT
40318	2957	17	whey	whey	NN
40318	2957	18	is	be	VBZ
40318	2957	19	removed	remove	VBN
40318	2957	20	,	,	,
40318	2957	21	a	a	DT
40318	2957	22	sour	sour	JJ
40318	2957	23	cheese	cheese	NN
40318	2957	24	is	be	VBZ
40318	2957	25	the	the	DT
40318	2957	26	result	result	NN
40318	2957	27	.	.	.
40318	2958	1	The	the	DT
40318	2958	2	acid	acid	JJ
40318	2958	3	development	development	NN
40318	2958	4	should	should	MD
40318	2958	5	not	not	RB
40318	2958	6	be	be	VB
40318	2958	7	allowed	allow	VBN
40318	2958	8	to	to	TO
40318	2958	9	go	go	VB
40318	2958	10	beyond	beyond	IN
40318	2958	11	0.16	0.16	CD
40318	2958	12	to	to	IN
40318	2958	13	0.19	0.19	CD
40318	2958	14	of	of	IN
40318	2958	15	1	1	CD
40318	2958	16	per	per	NN
40318	2958	17	cent	cent	NN
40318	2958	18	acidity	acidity	NN
40318	2958	19	in	in	IN
40318	2958	20	the	the	DT
40318	2958	21	whey	whey	NN
40318	2958	22	by	by	IN
40318	2958	23	the	the	DT
40318	2958	24	acid	acid	JJ
40318	2958	25	test	test	NN
40318	2958	26	or	or	CC
40318	2958	27	1/16	1/16	CD
40318	2958	28	to	to	TO
40318	2958	29	1/8	1/8	CD
40318	2958	30	of	of	IN
40318	2958	31	an	an	DT
40318	2958	32	inch	inch	NN
40318	2958	33	of	of	IN
40318	2958	34	acid	acid	NN
40318	2958	35	on	on	IN
40318	2958	36	the	the	DT
40318	2958	37	hot	hot	JJ
40318	2958	38	-	-	HYPH
40318	2958	39	iron	iron	NN
40318	2958	40	test	test	NN
40318	2958	41	,	,	,
40318	2958	42	before	before	IN
40318	2958	43	the	the	DT
40318	2958	44	whey	whey	NN
40318	2958	45	is	be	VBZ
40318	2958	46	removed	remove	VBN
40318	2958	47	.	.	.
40318	2959	1	+199	+199	NNP
40318	2959	2	.	.	.
40318	2960	1	Hot	hot	JJ
40318	2960	2	-	-	HYPH
40318	2960	3	iron	iron	NN
40318	2960	4	test.+[89]--This	test.+[89]--this	DT
40318	2960	5	test	test	NN
40318	2960	6	is	be	VBZ
40318	2960	7	employed	employ	VBN
40318	2960	8	to	to	TO
40318	2960	9	determine	determine	VB
40318	2960	10	the	the	DT
40318	2960	11	amount	amount	NN
40318	2960	12	of	of	IN
40318	2960	13	acid	acid	NN
40318	2960	14	in	in	IN
40318	2960	15	the	the	DT
40318	2960	16	curd	curd	NN
40318	2960	17	.	.	.
40318	2961	1	A	a	DT
40318	2961	2	piece	piece	NN
40318	2961	3	of	of	IN
40318	2961	4	iron	iron	NN
40318	2961	5	,	,	,
40318	2961	6	such	such	JJ
40318	2961	7	as	as	IN
40318	2961	8	an	an	DT
40318	2961	9	iron	iron	NN
40318	2961	10	pipe	pipe	NN
40318	2961	11	two	two	CD
40318	2961	12	feet	foot	NNS
40318	2961	13	long	long	JJ
40318	2961	14	,	,	,
40318	2961	15	is	be	VBZ
40318	2961	16	heated	heat	VBN
40318	2961	17	in	in	IN
40318	2961	18	the	the	DT
40318	2961	19	fire	fire	NN
40318	2961	20	to	to	IN
40318	2961	21	proper	proper	JJ
40318	2961	22	temperature	temperature	NN
40318	2961	23	.	.	.
40318	2962	1	If	if	IN
40318	2962	2	the	the	DT
40318	2962	3	iron	iron	NN
40318	2962	4	is	be	VBZ
40318	2962	5	too	too	RB
40318	2962	6	hot	hot	JJ
40318	2962	7	it	-PRON-	PRP
40318	2962	8	will	will	MD
40318	2962	9	burn	burn	VB
40318	2962	10	the	the	DT
40318	2962	11	curd	curd	NN
40318	2962	12	,	,	,
40318	2962	13	and	and	CC
40318	2962	14	if	if	IN
40318	2962	15	not	not	RB
40318	2962	16	hot	hot	JJ
40318	2962	17	enough	enough	RB
40318	2962	18	the	the	DT
40318	2962	19	curd	curd	NN
40318	2962	20	will	will	MD
40318	2962	21	not	not	RB
40318	2962	22	stick	stick	VB
40318	2962	23	to	to	IN
40318	2962	24	the	the	DT
40318	2962	25	iron	iron	NN
40318	2962	26	.	.	.
40318	2963	1	When	when	WRB
40318	2963	2	hot	hot	JJ
40318	2963	3	,	,	,
40318	2963	4	it	-PRON-	PRP
40318	2963	5	is	be	VBZ
40318	2963	6	taken	take	VBN
40318	2963	7	from	from	IN
40318	2963	8	the	the	DT
40318	2963	9	fire	fire	NN
40318	2963	10	and	and	CC
40318	2963	11	wiped	wipe	VBD
40318	2963	12	clean	clean	JJ
40318	2963	13	with	with	IN
40318	2963	14	a	a	DT
40318	2963	15	cloth	cloth	NN
40318	2963	16	.	.	.
40318	2964	1	A	a	DT
40318	2964	2	handful	handful	NN
40318	2964	3	of	of	IN
40318	2964	4	curd	curd	NN
40318	2964	5	is	be	VBZ
40318	2964	6	taken	take	VBN
40318	2964	7	from	from	IN
40318	2964	8	the	the	DT
40318	2964	9	vat	vat	NN
40318	2964	10	and	and	CC
40318	2964	11	squeezed	squeeze	VBD
40318	2964	12	dry	dry	JJ
40318	2964	13	,	,	,
40318	2964	14	either	either	CC
40318	2964	15	in	in	IN
40318	2964	16	the	the	DT
40318	2964	17	hand	hand	NN
40318	2964	18	or	or	CC
40318	2964	19	in	in	IN
40318	2964	20	a	a	DT
40318	2964	21	cloth	cloth	NN
40318	2964	22	.	.	.
40318	2965	1	This	this	DT
40318	2965	2	curd	curd	NN
40318	2965	3	is	be	VBZ
40318	2965	4	carefully	carefully	RB
40318	2965	5	pressed	press	VBN
40318	2965	6	against	against	IN
40318	2965	7	the	the	DT
40318	2965	8	hot	hot	JJ
40318	2965	9	iron	iron	NN
40318	2965	10	and	and	CC
40318	2965	11	drawn	draw	VBN
40318	2965	12	away	away	RB
40318	2965	13	.	.	.
40318	2966	1	If	if	IN
40318	2966	2	the	the	DT
40318	2966	3	iron	iron	NN
40318	2966	4	is	be	VBZ
40318	2966	5	at	at	IN
40318	2966	6	the	the	DT
40318	2966	7	right	right	JJ
40318	2966	8	temperature	temperature	NN
40318	2966	9	and	and	CC
40318	2966	10	the	the	DT
40318	2966	11	curd	curd	NN
40318	2966	12	has	have	VBZ
40318	2966	13	sufficient	sufficient	JJ
40318	2966	14	acid	acid	NN
40318	2966	15	development	development	NN
40318	2966	16	,	,	,
40318	2966	17	the	the	DT
40318	2966	18	curd	curd	NN
40318	2966	19	will	will	MD
40318	2966	20	stick	stick	VB
40318	2966	21	to	to	IN
40318	2966	22	the	the	DT
40318	2966	23	iron	iron	NN
40318	2966	24	and	and	CC
40318	2966	25	when	when	WRB
40318	2966	26	pulled	pull	VBN
40318	2966	27	away	away	RB
40318	2966	28	will	will	MD
40318	2966	29	form	form	VB
40318	2966	30	fine	fine	JJ
40318	2966	31	threads	thread	NNS
40318	2966	32	.	.	.
40318	2967	1	The	the	DT
40318	2967	2	length	length	NN
40318	2967	3	of	of	IN
40318	2967	4	these	these	DT
40318	2967	5	threads	thread	NNS
40318	2967	6	determines	determine	VBZ
40318	2967	7	the	the	DT
40318	2967	8	amount	amount	NN
40318	2967	9	of	of	IN
40318	2967	10	acid	acid	NN
40318	2967	11	in	in	IN
40318	2967	12	the	the	DT
40318	2967	13	curd	curd	NN
40318	2967	14	.	.	.
40318	2968	1	The	the	DT
40318	2968	2	acid	acid	NN
40318	2968	3	is	be	VBZ
40318	2968	4	usually	usually	RB
40318	2968	5	spoken	speak	VBN
40318	2968	6	of	of	IN
40318	2968	7	in	in	IN
40318	2968	8	terms	term	NNS
40318	2968	9	of	of	IN
40318	2968	10	the	the	DT
40318	2968	11	length	length	NN
40318	2968	12	of	of	IN
40318	2968	13	threads	thread	NNS
40318	2968	14	,	,	,
40318	2968	15	as	as	IN
40318	2968	16	1/8	1/8	CD
40318	2968	17	inch	inch	NN
40318	2968	18	of	of	IN
40318	2968	19	acid	acid	NN
40318	2968	20	,	,	,
40318	2968	21	½	½	JJ
40318	2968	22	inch	inch	NN
40318	2968	23	of	of	IN
40318	2968	24	acid	acid	NN
40318	2968	25	and	and	CC
40318	2968	26	the	the	DT
40318	2968	27	like	like	JJ
40318	2968	28	.	.	.
40318	2969	1	The	the	DT
40318	2969	2	curd	curd	NN
40318	2969	3	must	must	MD
40318	2969	4	have	have	VB
40318	2969	5	a	a	DT
40318	2969	6	slight	slight	JJ
40318	2969	7	development	development	NN
40318	2969	8	of	of	IN
40318	2969	9	acid	acid	NN
40318	2969	10	before	before	IN
40318	2969	11	it	-PRON-	PRP
40318	2969	12	will	will	MD
40318	2969	13	stick	stick	VB
40318	2969	14	to	to	IN
40318	2969	15	the	the	DT
40318	2969	16	iron	iron	NN
40318	2969	17	.	.	.
40318	2970	1	This	this	DT
40318	2970	2	test	test	NN
40318	2970	3	takes	take	VBZ
40318	2970	4	advantage	advantage	NN
40318	2970	5	of	of	IN
40318	2970	6	the	the	DT
40318	2970	7	peculiar	peculiar	JJ
40318	2970	8	properties[90	properties[90	NN
40318	2970	9	]	]	-RRB-
40318	2970	10	of	of	IN
40318	2970	11	curd	curd	NN
40318	2970	12	which	which	WDT
40318	2970	13	are	be	VBP
40318	2970	14	produced	produce	VBN
40318	2970	15	by	by	IN
40318	2970	16	the	the	DT
40318	2970	17	action	action	NN
40318	2970	18	of	of	IN
40318	2970	19	the	the	DT
40318	2970	20	acid	acid	NN
40318	2970	21	on	on	IN
40318	2970	22	the	the	DT
40318	2970	23	casein	casein	NN
40318	2970	24	.	.	.
40318	2971	1	+200	+200	NNP
40318	2971	2	.	.	.
40318	2972	1	Firmness	Firmness	NNP
40318	2972	2	of	of	IN
40318	2972	3	the	the	DT
40318	2972	4	curd.+--The	curd.+--the	CD
40318	2972	5	cheese	cheese	NN
40318	2972	6	-	-	HYPH
40318	2972	7	maker	maker	NN
40318	2972	8	must	must	MD
40318	2972	9	be	be	VB
40318	2972	10	able	able	JJ
40318	2972	11	to	to	TO
40318	2972	12	judge	judge	VB
40318	2972	13	the	the	DT
40318	2972	14	firmness	firmness	NN
40318	2972	15	of	of	IN
40318	2972	16	the	the	DT
40318	2972	17	curd	curd	NN
40318	2972	18	by	by	IN
40318	2972	19	physical	physical	JJ
40318	2972	20	examination	examination	NN
40318	2972	21	.	.	.
40318	2973	1	The	the	DT
40318	2973	2	particles	particle	NNS
40318	2973	3	of	of	IN
40318	2973	4	curd	curd	NN
40318	2973	5	should	should	MD
40318	2973	6	have	have	VB
40318	2973	7	shrunken	shrink	VBN
40318	2973	8	to	to	IN
40318	2973	9	about	about	RB
40318	2973	10	one	one	CD
40318	2973	11	-	-	HYPH
40318	2973	12	half	half	NN
40318	2973	13	their	-PRON-	PRP$
40318	2973	14	original	original	JJ
40318	2973	15	size	size	NN
40318	2973	16	and	and	CC
40318	2973	17	should	should	MD
40318	2973	18	be	be	VB
40318	2973	19	of	of	IN
40318	2973	20	uniform	uniform	JJ
40318	2973	21	consistency	consistency	NN
40318	2973	22	throughout	throughout	IN
40318	2973	23	;	;	:
40318	2973	24	they	-PRON-	PRP
40318	2973	25	should	should	MD
40318	2973	26	not	not	RB
40318	2973	27	have	have	VB
40318	2973	28	any	any	DT
40318	2973	29	soft	soft	JJ
40318	2973	30	centers	center	NNS
40318	2973	31	.	.	.
40318	2974	1	The	the	DT
40318	2974	2	curd	curd	NN
40318	2974	3	should	should	MD
40318	2974	4	be	be	VB
40318	2974	5	firm	firm	JJ
40318	2974	6	and	and	CC
40318	2974	7	springy	springy	JJ
40318	2974	8	.	.	.
40318	2975	1	When	when	WRB
40318	2975	2	a	a	DT
40318	2975	3	double	double	JJ
40318	2975	4	handful	handful	NN
40318	2975	5	is	be	VBZ
40318	2975	6	pressed	press	VBN
40318	2975	7	and	and	CC
40318	2975	8	suddenly	suddenly	RB
40318	2975	9	released	release	VBN
40318	2975	10	,	,	,
40318	2975	11	the	the	DT
40318	2975	12	curd	curd	NN
40318	2975	13	particles	particle	NNS
40318	2975	14	should	should	MD
40318	2975	15	spring	spring	VB
40318	2975	16	apart	apart	RB
40318	2975	17	.	.	.
40318	2976	1	The	the	DT
40318	2976	2	curd	curd	NN
40318	2976	3	should	should	MD
40318	2976	4	have	have	VB
40318	2976	5	a	a	DT
40318	2976	6	"	"	``
40318	2976	7	shotty	shotty	NN
40318	2976	8	"	"	''
40318	2976	9	feeling	feel	VBG
40318	2976	10	when	when	WRB
40318	2976	11	in	in	IN
40318	2976	12	the	the	DT
40318	2976	13	whey	whey	NN
40318	2976	14	.	.	.
40318	2977	1	If	if	IN
40318	2977	2	the	the	DT
40318	2977	3	curd	curd	NN
40318	2977	4	has	have	VBZ
40318	2977	5	attained	attain	VBN
40318	2977	6	the	the	DT
40318	2977	7	proper	proper	JJ
40318	2977	8	firmness	firmness	NN
40318	2977	9	,	,	,
40318	2977	10	and	and	CC
40318	2977	11	the	the	DT
40318	2977	12	acid	acid	NN
40318	2977	13	has	have	VBZ
40318	2977	14	not	not	RB
40318	2977	15	reached	reach	VBN
40318	2977	16	the	the	DT
40318	2977	17	correct	correct	JJ
40318	2977	18	stage	stage	NN
40318	2977	19	to	to	TO
40318	2977	20	remove	remove	VB
40318	2977	21	the	the	DT
40318	2977	22	whey	whey	NN
40318	2977	23	,	,	,
40318	2977	24	it	-PRON-	PRP
40318	2977	25	may	may	MD
40318	2977	26	be	be	VB
40318	2977	27	left	leave	VBN
40318	2977	28	in	in	IN
40318	2977	29	the	the	DT
40318	2977	30	whey	whey	NN
40318	2977	31	until	until	IN
40318	2977	32	sufficient	sufficient	JJ
40318	2977	33	acid	acid	NN
40318	2977	34	development	development	NN
40318	2977	35	has	have	VBZ
40318	2977	36	been	be	VBN
40318	2977	37	attained	attain	VBN
40318	2977	38	.	.	.
40318	2978	1	This	this	DT
40318	2978	2	is	be	VBZ
40318	2978	3	liable	liable	JJ
40318	2978	4	to	to	TO
40318	2978	5	cause	cause	VB
40318	2978	6	the	the	DT
40318	2978	7	curd	curd	NN
40318	2978	8	to	to	TO
40318	2978	9	become	become	VB
40318	2978	10	too	too	RB
40318	2978	11	firm	firm	JJ
40318	2978	12	and	and	CC
40318	2978	13	to	to	TO
40318	2978	14	result	result	VB
40318	2978	15	in	in	IN
40318	2978	16	a	a	DT
40318	2978	17	hard	hard	JJ
40318	2978	18	dry	dry	JJ
40318	2978	19	cheese	cheese	NN
40318	2978	20	.	.	.
40318	2979	1	If	if	IN
40318	2979	2	there	there	EX
40318	2979	3	is	be	VBZ
40318	2979	4	no	no	DT
40318	2979	5	evidence	evidence	NN
40318	2979	6	of	of	IN
40318	2979	7	the	the	DT
40318	2979	8	presence	presence	NN
40318	2979	9	of	of	IN
40318	2979	10	undesirable	undesirable	JJ
40318	2979	11	organisms	organism	NNS
40318	2979	12	,	,	,
40318	2979	13	such	such	JJ
40318	2979	14	as	as	IN
40318	2979	15	bad	bad	JJ
40318	2979	16	odors	odor	NNS
40318	2979	17	,	,	,
40318	2979	18	or	or	CC
40318	2979	19	gas	gas	NN
40318	2979	20	holes	hole	NNS
40318	2979	21	in	in	IN
40318	2979	22	the	the	DT
40318	2979	23	curd	curd	NN
40318	2979	24	,	,	,
40318	2979	25	it	-PRON-	PRP
40318	2979	26	is	be	VBZ
40318	2979	27	better	well	JJR
40318	2979	28	to	to	TO
40318	2979	29	remove	remove	VB
40318	2979	30	the	the	DT
40318	2979	31	whey	whey	NN
40318	2979	32	and	and	CC
40318	2979	33	develop	develop	VB
40318	2979	34	the	the	DT
40318	2979	35	acid	acid	NN
40318	2979	36	when	when	WRB
40318	2979	37	the	the	DT
40318	2979	38	curd	curd	NN
40318	2979	39	is	be	VBZ
40318	2979	40	in	in	IN
40318	2979	41	the	the	DT
40318	2979	42	"	"	``
40318	2979	43	pack	pack	NN
40318	2979	44	.	.	.
40318	2979	45	"	"	''
40318	2980	1	The	the	DT
40318	2980	2	pack	pack	NN
40318	2980	3	refers	refer	VBZ
40318	2980	4	to	to	IN
40318	2980	5	the	the	DT
40318	2980	6	first	first	JJ
40318	2980	7	piling	piling	NN
40318	2980	8	of	of	IN
40318	2980	9	the	the	DT
40318	2980	10	curd	curd	NN
40318	2980	11	.	.	.
40318	2981	1	[	[	-LRB-
40318	2981	2	Illustration	illustration	NN
40318	2981	3	:	:	:
40318	2981	4	FIG	FIG	NNP
40318	2981	5	.	.	.
40318	2982	1	36.--Whey	36.--whey	CD
40318	2982	2	siphon	siphon	VBP
40318	2982	3	with	with	IN
40318	2982	4	strainer	strainer	NN
40318	2982	5	.	.	.
40318	2982	6	]	]	-RRB-
40318	2983	1	The	the	DT
40318	2983	2	whey	whey	NN
40318	2983	3	may	may	MD
40318	2983	4	be	be	VB
40318	2983	5	removed	remove	VBN
40318	2983	6	either	either	CC
40318	2983	7	by	by	IN
40318	2983	8	means	mean	NNS
40318	2983	9	of	of	IN
40318	2983	10	a	a	DT
40318	2983	11	faucet	faucet	NN
40318	2983	12	or	or	CC
40318	2983	13	gate	gate	NN
40318	2983	14	in	in	IN
40318	2983	15	the	the	DT
40318	2983	16	vat	vat	NN
40318	2983	17	or	or	CC
40318	2983	18	by	by	IN
40318	2983	19	a	a	DT
40318	2983	20	siphon	siphon	NN
40318	2983	21	(	(	-LRB-
40318	2983	22	Fig	fig	NN
40318	2983	23	.	.	.
40318	2984	1	36	36	CD
40318	2984	2	)	)	-RRB-
40318	2984	3	.	.	.
40318	2985	1	With	with	IN
40318	2985	2	either	either	DT
40318	2985	3	form	form	NN
40318	2985	4	of	of	IN
40318	2985	5	removal	removal	NN
40318	2985	6	a	a	DT
40318	2985	7	whey	whey	NN
40318	2985	8	-	-	HYPH
40318	2985	9	strainer	strainer	NN
40318	2985	10	(	(	-LRB-
40318	2985	11	Fig	fig	NN
40318	2985	12	.	.	.
40318	2986	1	37	37	LS
40318	2986	2	)	)	-RRB-
40318	2986	3	should	should	MD
40318	2986	4	be	be	VB
40318	2986	5	used	use	VBN
40318	2986	6	to	to	TO
40318	2986	7	prevent	prevent	VB
40318	2986	8	loss	loss	NN
40318	2986	9	of	of	IN
40318	2986	10	curd	curd	NN
40318	2986	11	particles	particle	NNS
40318	2986	12	.	.	.
40318	2987	1	It	-PRON-	PRP
40318	2987	2	requires	require	VBZ
40318	2987	3	considerable	considerable	JJ
40318	2987	4	time	time	NN
40318	2987	5	for	for	IN
40318	2987	6	the	the	DT
40318	2987	7	whey	whey	NN
40318	2987	8	to	to	TO
40318	2987	9	escape	escape	VB
40318	2987	10	from	from	IN
40318	2987	11	a	a	DT
40318	2987	12	large	large	JJ
40318	2987	13	vat	vat	NN
40318	2987	14	.	.	.
40318	2988	1	After	after	IN
40318	2988	2	the	the	DT
40318	2988	3	curd	curd	NN
40318	2988	4	has	have	VBZ
40318	2988	5	been	be	VBN
40318	2988	6	heated	heat	VBN
40318	2988	7	to	to	IN
40318	2988	8	the	the	DT
40318	2988	9	proper	proper	JJ
40318	2988	10	temperature	temperature	NN
40318	2988	11	,	,	,
40318	2988	12	it	-PRON-	PRP
40318	2988	13	is	be	VBZ
40318	2988	14	well	well	JJ
40318	2988	15	to	to	TO
40318	2988	16	remove	remove	VB
40318	2988	17	a	a	DT
40318	2988	18	portion	portion	NN
40318	2988	19	of	of	IN
40318	2988	20	the	the	DT
40318	2988	21	whey	whey	NN
40318	2988	22	.	.	.
40318	2989	1	In	in	IN
40318	2989	2	doing	do	VBG
40318	2989	3	this	this	DT
40318	2989	4	the	the	DT
40318	2989	5	surface	surface	NN
40318	2989	6	of	of	IN
40318	2989	7	the	the	DT
40318	2989	8	whey	whey	NN
40318	2989	9	should	should	MD
40318	2989	10	not	not	RB
40318	2989	11	be	be	VB
40318	2989	12	drawn	draw	VBN
40318	2989	13	down	down	RB
40318	2989	14	quite	quite	RB
40318	2989	15	to	to	IN
40318	2989	16	the	the	DT
40318	2989	17	top	top	NN
40318	2989	18	of	of	IN
40318	2989	19	the	the	DT
40318	2989	20	curd	curd	NN
40318	2989	21	.	.	.
40318	2990	1	When	when	WRB
40318	2990	2	ready	ready	JJ
40318	2990	3	,	,	,
40318	2990	4	the	the	DT
40318	2990	5	remaining	remain	VBG
40318	2990	6	whey	whey	NN
40318	2990	7	can	can	MD
40318	2990	8	be	be	VB
40318	2990	9	quickly	quickly	RB
40318	2990	10	removed	remove	VBN
40318	2990	11	.	.	.
40318	2991	1	[	[	-LRB-
40318	2991	2	Illustration	illustration	NN
40318	2991	3	:	:	:
40318	2991	4	FIG	FIG	NNP
40318	2991	5	.	.	.
40318	2992	1	37.--Whey	37.--Whey	``
40318	2992	2	strainer	strainer	VBP
40318	2992	3	with	with	IN
40318	2992	4	spout	spout	NN
40318	2992	5	to	to	TO
40318	2992	6	fit	fit	VB
40318	2992	7	into	into	IN
40318	2992	8	the	the	DT
40318	2992	9	gate	gate	NN
40318	2992	10	in	in	IN
40318	2992	11	the	the	DT
40318	2992	12	vat	vat	NN
40318	2992	13	.	.	.
40318	2992	14	]	]	-RRB-
40318	2993	1	If	if	IN
40318	2993	2	it	-PRON-	PRP
40318	2993	3	is	be	VBZ
40318	2993	4	decided	decide	VBN
40318	2993	5	that	that	IN
40318	2993	6	the	the	DT
40318	2993	7	curd	curd	NN
40318	2993	8	is	be	VBZ
40318	2993	9	not	not	RB
40318	2993	10	firm	firm	JJ
40318	2993	11	enough	enough	RB
40318	2993	12	,	,	,
40318	2993	13	when	when	WRB
40318	2993	14	the	the	DT
40318	2993	15	whey	whey	NN
40318	2993	16	is	be	VBZ
40318	2993	17	drawn	draw	VBN
40318	2993	18	down	down	RP
40318	2993	19	to	to	IN
40318	2993	20	the	the	DT
40318	2993	21	surface	surface	NN
40318	2993	22	of	of	IN
40318	2993	23	the	the	DT
40318	2993	24	curd	curd	NN
40318	2993	25	and	and	CC
40318	2993	26	the	the	DT
40318	2993	27	acid	acid	NN
40318	2993	28	has	have	VBZ
40318	2993	29	developed	develop	VBN
40318	2993	30	sufficiently	sufficiently	RB
40318	2993	31	,	,	,
40318	2993	32	the	the	DT
40318	2993	33	curd	curd	NN
40318	2993	34	should	should	MD
40318	2993	35	be	be	VB
40318	2993	36	firmed	firm	VBN
40318	2993	37	up	up	RP
40318	2993	38	in	in	IN
40318	2993	39	the	the	DT
40318	2993	40	whey	whey	NN
40318	2993	41	by	by	IN
40318	2993	42	stirring	stir	VBG
40318	2993	43	it	-PRON-	PRP
40318	2993	44	vigorously	vigorously	RB
40318	2993	45	by	by	IN
40318	2993	46	hand	hand	NN
40318	2993	47	before	before	IN
40318	2993	48	the	the	DT
40318	2993	49	remainder	remainder	NN
40318	2993	50	of	of	IN
40318	2993	51	the	the	DT
40318	2993	52	whey	whey	NN
40318	2993	53	is	be	VBZ
40318	2993	54	removed	remove	VBN
40318	2993	55	.	.	.
40318	2994	1	This	this	DT
40318	2994	2	is	be	VBZ
40318	2994	3	commonly	commonly	RB
40318	2994	4	called	call	VBN
40318	2994	5	"	"	``
40318	2994	6	hand	hand	NN
40318	2994	7	stirring	stirring	NN
40318	2994	8	.	.	.
40318	2994	9	"	"	''
40318	2995	1	This	this	DT
40318	2995	2	difficulty	difficulty	NN
40318	2995	3	results	result	VBZ
40318	2995	4	either	either	CC
40318	2995	5	from	from	IN
40318	2995	6	the	the	DT
40318	2995	7	use	use	NN
40318	2995	8	of	of	IN
40318	2995	9	too	too	RB
40318	2995	10	much	much	JJ
40318	2995	11	starter	starter	NN
40318	2995	12	or	or	CC
40318	2995	13	from	from	IN
40318	2995	14	holding	hold	VBG
40318	2995	15	the	the	DT
40318	2995	16	milk	milk	NN
40318	2995	17	until	until	IN
40318	2995	18	too	too	RB
40318	2995	19	much	much	JJ
40318	2995	20	acid	acid	JJ
40318	2995	21	development	development	NN
40318	2995	22	has	have	VBZ
40318	2995	23	taken	take	VBN
40318	2995	24	place	place	NN
40318	2995	25	before	before	IN
40318	2995	26	adding	add	VBG
40318	2995	27	the	the	DT
40318	2995	28	rennet	rennet	NN
40318	2995	29	.	.	.
40318	2996	1	Hand	hand	NN
40318	2996	2	stirring	stirring	NN
40318	2996	3	accomplishes	accomplish	VBZ
40318	2996	4	what	what	WDT
40318	2996	5	natural	natural	JJ
40318	2996	6	forces	force	NNS
40318	2996	7	would	would	MD
40318	2996	8	accomplish	accomplish	VB
40318	2996	9	if	if	IN
40318	2996	10	given	give	VBN
40318	2996	11	sufficient	sufficient	JJ
40318	2996	12	time	time	NN
40318	2996	13	.	.	.
40318	2997	1	If	if	IN
40318	2997	2	the	the	DT
40318	2997	3	curd	curd	NN
40318	2997	4	does	do	VBZ
40318	2997	5	not	not	RB
40318	2997	6	firm	firm	VB
40318	2997	7	naturally	naturally	RB
40318	2997	8	in	in	IN
40318	2997	9	the	the	DT
40318	2997	10	whey	whey	NN
40318	2997	11	,	,	,
40318	2997	12	there	there	EX
40318	2997	13	is	be	VBZ
40318	2997	14	a	a	DT
40318	2997	15	large	large	JJ
40318	2997	16	loss	loss	NN
40318	2997	17	of	of	IN
40318	2997	18	fat	fat	NN
40318	2997	19	and	and	CC
40318	2997	20	other	other	JJ
40318	2997	21	solids	solid	NNS
40318	2997	22	,	,	,
40318	2997	23	because	because	IN
40318	2997	24	the	the	DT
40318	2997	25	pieces	piece	NNS
40318	2997	26	of	of	IN
40318	2997	27	curd	curd	NNP
40318	2997	28	will	will	MD
40318	2997	29	have	have	VB
40318	2997	30	to	to	TO
40318	2997	31	be	be	VB
40318	2997	32	broken	break	VBN
40318	2997	33	up	up	RP
40318	2997	34	to	to	TO
40318	2997	35	allow	allow	VB
40318	2997	36	the	the	DT
40318	2997	37	water	water	NN
40318	2997	38	to	to	TO
40318	2997	39	escape	escape	VB
40318	2997	40	from	from	IN
40318	2997	41	the	the	DT
40318	2997	42	soft	soft	JJ
40318	2997	43	centers	center	NNS
40318	2997	44	of	of	IN
40318	2997	45	these	these	DT
40318	2997	46	masses	masse	NNS
40318	2997	47	.	.	.
40318	2998	1	This	this	DT
40318	2998	2	loss	loss	NN
40318	2998	3	can	can	MD
40318	2998	4	usually	usually	RB
40318	2998	5	be	be	VB
40318	2998	6	reduced	reduce	VBN
40318	2998	7	by	by	IN
40318	2998	8	firming	firm	VBG
40318	2998	9	the	the	DT
40318	2998	10	curd	curd	NN
40318	2998	11	in	in	IN
40318	2998	12	the	the	DT
40318	2998	13	whey	whey	NN
40318	2998	14	or	or	CC
40318	2998	15	adding	add	VBG
40318	2998	16	water	water	NN
40318	2998	17	rather	rather	RB
40318	2998	18	than	than	IN
40318	2998	19	by	by	IN
40318	2998	20	stirring	stir	VBG
40318	2998	21	without	without	IN
40318	2998	22	either	either	DT
40318	2998	23	water	water	NN
40318	2998	24	or	or	CC
40318	2998	25	whey	whey	NN
40318	2998	26	.	.	.
40318	2999	1	If	if	IN
40318	2999	2	the	the	DT
40318	2999	3	curd	curd	NN
40318	2999	4	is	be	VBZ
40318	2999	5	not	not	RB
40318	2999	6	properly	properly	RB
40318	2999	7	firmed	firm	VBN
40318	2999	8	,	,	,
40318	2999	9	it	-PRON-	PRP
40318	2999	10	carries	carry	VBZ
40318	2999	11	extra	extra	JJ
40318	2999	12	whey	whey	NN
40318	2999	13	into	into	IN
40318	2999	14	the	the	DT
40318	2999	15	cheese	cheese	NN
40318	2999	16	.	.	.
40318	3000	1	With	with	IN
40318	3000	2	the	the	DT
40318	3000	3	increase	increase	NN
40318	3000	4	in	in	IN
40318	3000	5	whey	whey	NN
40318	3000	6	,	,	,
40318	3000	7	the	the	DT
40318	3000	8	amount	amount	NN
40318	3000	9	of	of	IN
40318	3000	10	milk	milk	NN
40318	3000	11	-	-	HYPH
40318	3000	12	sugar	sugar	NN
40318	3000	13	carried	carry	VBN
40318	3000	14	into	into	IN
40318	3000	15	the	the	DT
40318	3000	16	cheese	cheese	NN
40318	3000	17	increases	increase	NNS
40318	3000	18	.	.	.
40318	3001	1	This	this	DT
40318	3001	2	extra	extra	JJ
40318	3001	3	milk	milk	NN
40318	3001	4	-	-	HYPH
40318	3001	5	sugar	sugar	NN
40318	3001	6	attacked	attack	VBN
40318	3001	7	by	by	IN
40318	3001	8	bacteria	bacteria	NNS
40318	3001	9	produces	produce	VBZ
40318	3001	10	an	an	DT
40318	3001	11	excess	excess	NN
40318	3001	12	of	of	IN
40318	3001	13	lactic	lactic	JJ
40318	3001	14	acid	acid	NN
40318	3001	15	,	,	,
40318	3001	16	which	which	WDT
40318	3001	17	results	result	VBZ
40318	3001	18	in	in	IN
40318	3001	19	"	"	``
40318	3001	20	sour	sour	JJ
40318	3001	21	"	"	''
40318	3001	22	cheeses	cheese	NNS
40318	3001	23	.	.	.
40318	3002	1	This	this	DT
40318	3002	2	explains	explain	VBZ
40318	3002	3	why	why	WRB
40318	3002	4	the	the	DT
40318	3002	5	curd	curd	NN
40318	3002	6	is	be	VBZ
40318	3002	7	placed	place	VBN
40318	3002	8	beyond	beyond	IN
40318	3002	9	the	the	DT
40318	3002	10	danger	danger	NN
40318	3002	11	of	of	IN
40318	3002	12	over	over	IN
40318	3002	13	-	-	HYPH
40318	3002	14	development	development	NN
40318	3002	15	of	of	IN
40318	3002	16	acid	acid	NN
40318	3002	17	by	by	IN
40318	3002	18	removing	remove	VBG
40318	3002	19	so	so	RB
40318	3002	20	large	large	JJ
40318	3002	21	a	a	DT
40318	3002	22	portion	portion	NN
40318	3002	23	of	of	IN
40318	3002	24	the	the	DT
40318	3002	25	whey	whey	NN
40318	3002	26	.	.	.
40318	3003	1	If	if	IN
40318	3003	2	the	the	DT
40318	3003	3	curd	curd	NN
40318	3003	4	is	be	VBZ
40318	3003	5	properly	properly	RB
40318	3003	6	firmed	firm	VBN
40318	3003	7	in	in	IN
40318	3003	8	the	the	DT
40318	3003	9	whey	whey	NN
40318	3003	10	and	and	CC
40318	3003	11	the	the	DT
40318	3003	12	whey	whey	NN
40318	3003	13	is	be	VBZ
40318	3003	14	removed	remove	VBN
40318	3003	15	before	before	IN
40318	3003	16	too	too	RB
40318	3003	17	much	much	JJ
40318	3003	18	acid	acid	NN
40318	3003	19	has	have	VBZ
40318	3003	20	developed	develop	VBN
40318	3003	21	,	,	,
40318	3003	22	it	-PRON-	PRP
40318	3003	23	is	be	VBZ
40318	3003	24	impossible	impossible	JJ
40318	3003	25	to	to	TO
40318	3003	26	make	make	VB
40318	3003	27	a	a	DT
40318	3003	28	sour	sour	JJ
40318	3003	29	cheese	cheese	NN
40318	3003	30	.	.	.
40318	3004	1	+201	+201	JJ
40318	3004	2	.	.	.
40318	3005	1	Gathering	gather	VBG
40318	3005	2	the	the	DT
40318	3005	3	curd	curd	NN
40318	3005	4	together.+--Before	together.+--Before	:
40318	3005	5	the	the	DT
40318	3005	6	last	last	JJ
40318	3005	7	of	of	IN
40318	3005	8	the	the	DT
40318	3005	9	whey	whey	NN
40318	3005	10	has	have	VBZ
40318	3005	11	been	be	VBN
40318	3005	12	removed	remove	VBN
40318	3005	13	,	,	,
40318	3005	14	the	the	DT
40318	3005	15	curd	curd	NN
40318	3005	16	should	should	MD
40318	3005	17	be	be	VB
40318	3005	18	pushed	push	VBN
40318	3005	19	back	back	RB
40318	3005	20	from	from	IN
40318	3005	21	the	the	DT
40318	3005	22	faucet	faucet	NN
40318	3005	23	into	into	IN
40318	3005	24	the	the	DT
40318	3005	25	upper	upper	JJ
40318	3005	26	two	two	CD
40318	3005	27	-	-	HYPH
40318	3005	28	thirds	third	NNS
40318	3005	29	of	of	IN
40318	3005	30	the	the	DT
40318	3005	31	vat	vat	NN
40318	3005	32	and	and	CC
40318	3005	33	spread	spread	VBD
40318	3005	34	in	in	IN
40318	3005	35	an	an	DT
40318	3005	36	even	even	JJ
40318	3005	37	layer	layer	NN
40318	3005	38	.	.	.
40318	3006	1	This	this	DT
40318	3006	2	layer	layer	NN
40318	3006	3	should	should	MD
40318	3006	4	be	be	VB
40318	3006	5	six	six	CD
40318	3006	6	to	to	TO
40318	3006	7	eight	eight	CD
40318	3006	8	inches	inch	NNS
40318	3006	9	thick	thick	JJ
40318	3006	10	.	.	.
40318	3007	1	The	the	DT
40318	3007	2	curd	curd	NN
40318	3007	3	can	can	MD
40318	3007	4	be	be	VB
40318	3007	5	pushed	push	VBN
40318	3007	6	back	back	RB
40318	3007	7	with	with	IN
40318	3007	8	the	the	DT
40318	3007	9	rake	rake	NN
40318	3007	10	or	or	CC
40318	3007	11	a	a	DT
40318	3007	12	board	board	NN
40318	3007	13	which	which	WDT
40318	3007	14	will	will	MD
40318	3007	15	fit	fit	VB
40318	3007	16	crosswise	crosswise	NN
40318	3007	17	in	in	IN
40318	3007	18	the	the	DT
40318	3007	19	vat	vat	NN
40318	3007	20	,	,	,
40318	3007	21	in	in	IN
40318	3007	22	which	which	WDT
40318	3007	23	are	be	VBP
40318	3007	24	many	many	JJ
40318	3007	25	holes	hole	NNS
40318	3007	26	.	.	.
40318	3008	1	As	as	RB
40318	3008	2	soon	soon	RB
40318	3008	3	as	as	IN
40318	3008	4	the	the	DT
40318	3008	5	whey	whey	NN
40318	3008	6	has	have	VBZ
40318	3008	7	been	be	VBN
40318	3008	8	removed	remove	VBN
40318	3008	9	so	so	IN
40318	3008	10	that	that	IN
40318	3008	11	there	there	EX
40318	3008	12	is	be	VBZ
40318	3008	13	not	not	RB
40318	3008	14	enough	enough	JJ
40318	3008	15	to	to	TO
40318	3008	16	wash	wash	VB
40318	3008	17	the	the	DT
40318	3008	18	curd	curd	NN
40318	3008	19	into	into	IN
40318	3008	20	the	the	DT
40318	3008	21	lower	low	JJR
40318	3008	22	part	part	NN
40318	3008	23	of	of	IN
40318	3008	24	the	the	DT
40318	3008	25	vat	vat	NN
40318	3008	26	,	,	,
40318	3008	27	the	the	DT
40318	3008	28	vat	vat	NN
40318	3008	29	should	should	MD
40318	3008	30	be	be	VB
40318	3008	31	tilted	tilt	VBN
40318	3008	32	and	and	CC
40318	3008	33	a	a	DT
40318	3008	34	ditch	ditch	NN
40318	3008	35	eight	eight	CD
40318	3008	36	to	to	TO
40318	3008	37	ten	ten	CD
40318	3008	38	inches	inch	NNS
40318	3008	39	wide	wide	JJ
40318	3008	40	cut	cut	VBN
40318	3008	41	in	in	IN
40318	3008	42	the	the	DT
40318	3008	43	curd	curd	NN
40318	3008	44	through	through	IN
40318	3008	45	the	the	DT
40318	3008	46	center	center	NN
40318	3008	47	.	.	.
40318	3009	1	The	the	DT
40318	3009	2	curd	curd	NN
40318	3009	3	from	from	IN
40318	3009	4	the	the	DT
40318	3009	5	ditch	ditch	NN
40318	3009	6	should	should	MD
40318	3009	7	be	be	VB
40318	3009	8	removed	remove	VBN
40318	3009	9	to	to	IN
40318	3009	10	either	either	DT
40318	3009	11	side	side	NN
40318	3009	12	and	and	CC
40318	3009	13	spread	spread	VB
40318	3009	14	evenly	evenly	RB
40318	3009	15	.	.	.
40318	3010	1	As	as	RB
40318	3010	2	soon	soon	RB
40318	3010	3	as	as	IN
40318	3010	4	all	all	PDT
40318	3010	5	the	the	DT
40318	3010	6	whey	whey	NN
40318	3010	7	has	have	VBZ
40318	3010	8	been	be	VBN
40318	3010	9	removed	remove	VBN
40318	3010	10	,	,	,
40318	3010	11	the	the	DT
40318	3010	12	pieces	piece	NNS
40318	3010	13	of	of	IN
40318	3010	14	curd	curd	NN
40318	3010	15	scattered	scatter	VBN
40318	3010	16	about	about	IN
40318	3010	17	in	in	IN
40318	3010	18	the	the	DT
40318	3010	19	vat	vat	NN
40318	3010	20	should	should	MD
40318	3010	21	be	be	VB
40318	3010	22	gathered	gather	VBN
40318	3010	23	up	up	RP
40318	3010	24	and	and	CC
40318	3010	25	placed	place	VBN
40318	3010	26	with	with	IN
40318	3010	27	the	the	DT
40318	3010	28	remainder	remainder	NN
40318	3010	29	.	.	.
40318	3011	1	In	in	IN
40318	3011	2	some	some	DT
40318	3011	3	factories	factory	NNS
40318	3011	4	,	,	,
40318	3011	5	instead	instead	RB
40318	3011	6	of	of	IN
40318	3011	7	matting	mat	VBG
40318	3011	8	the	the	DT
40318	3011	9	curd	curd	NN
40318	3011	10	in	in	IN
40318	3011	11	the	the	DT
40318	3011	12	vat	vat	NN
40318	3011	13	,	,	,
40318	3011	14	a	a	DT
40318	3011	15	curd	curd	NN
40318	3011	16	sink	sink	NN
40318	3011	17	is	be	VBZ
40318	3011	18	used	use	VBN
40318	3011	19	.	.	.
40318	3012	1	This	this	DT
40318	3012	2	is	be	VBZ
40318	3012	3	a	a	DT
40318	3012	4	wooden	wooden	JJ
40318	3012	5	receptacle	receptacle	NN
40318	3012	6	about	about	IN
40318	3012	7	the	the	DT
40318	3012	8	size	size	NN
40318	3012	9	of	of	IN
40318	3012	10	the	the	DT
40318	3012	11	vat	vat	NN
40318	3012	12	but	but	CC
40318	3012	13	not	not	RB
40318	3012	14	so	so	RB
40318	3012	15	deep	deep	JJ
40318	3012	16	,	,	,
40318	3012	17	with	with	IN
40318	3012	18	a	a	DT
40318	3012	19	slatted	slatted	JJ
40318	3012	20	false	false	JJ
40318	3012	21	bottom	bottom	NN
40318	3012	22	.	.	.
40318	3013	1	It	-PRON-	PRP
40318	3013	2	is	be	VBZ
40318	3013	3	fitted	fit	VBN
40318	3013	4	with	with	IN
40318	3013	5	castors	castor	NNS
40318	3013	6	so	so	IN
40318	3013	7	that	that	IN
40318	3013	8	it	-PRON-	PRP
40318	3013	9	can	can	MD
40318	3013	10	be	be	VB
40318	3013	11	easily	easily	RB
40318	3013	12	moved	move	VBN
40318	3013	13	about	about	IN
40318	3013	14	.	.	.
40318	3014	1	A	a	DT
40318	3014	2	cloth	cloth	NN
40318	3014	3	is	be	VBZ
40318	3014	4	placed	place	VBN
40318	3014	5	in	in	IN
40318	3014	6	the	the	DT
40318	3014	7	sink	sink	NN
40318	3014	8	and	and	CC
40318	3014	9	the	the	DT
40318	3014	10	curd	curd	NN
40318	3014	11	and	and	CC
40318	3014	12	whey	whey	NN
40318	3014	13	are	be	VBP
40318	3014	14	dipped	dip	VBN
40318	3014	15	upon	upon	IN
40318	3014	16	the	the	DT
40318	3014	17	cloth	cloth	NN
40318	3014	18	.	.	.
40318	3015	1	The	the	DT
40318	3015	2	whey	whey	NN
40318	3015	3	escapes	escape	VBZ
40318	3015	4	very	very	RB
40318	3015	5	rapidly	rapidly	RB
40318	3015	6	through	through	IN
40318	3015	7	the	the	DT
40318	3015	8	cloth	cloth	NN
40318	3015	9	.	.	.
40318	3016	1	The	the	DT
40318	3016	2	curd	curd	NN
40318	3016	3	sink	sink	NN
40318	3016	4	is	be	VBZ
40318	3016	5	an	an	DT
40318	3016	6	advantage	advantage	NN
40318	3016	7	in	in	IN
40318	3016	8	those	those	DT
40318	3016	9	cases	case	NNS
40318	3016	10	in	in	IN
40318	3016	11	which	which	WDT
40318	3016	12	it	-PRON-	PRP
40318	3016	13	is	be	VBZ
40318	3016	14	desirable	desirable	JJ
40318	3016	15	to	to	TO
40318	3016	16	remove	remove	VB
40318	3016	17	the	the	DT
40318	3016	18	whey	whey	NN
40318	3016	19	from	from	IN
40318	3016	20	the	the	DT
40318	3016	21	curd	curd	NN
40318	3016	22	quickly	quickly	RB
40318	3016	23	,	,	,
40318	3016	24	such	such	JJ
40318	3016	25	as	as	IN
40318	3016	26	high	high	JJ
40318	3016	27	acid	acid	NN
40318	3016	28	curds	curd	NNS
40318	3016	29	which	which	WDT
40318	3016	30	have	have	VBP
40318	3016	31	to	to	TO
40318	3016	32	be	be	VB
40318	3016	33	hand	hand	NN
40318	3016	34	stirred	stir	VBN
40318	3016	35	to	to	TO
40318	3016	36	firm	firm	VB
40318	3016	37	the	the	DT
40318	3016	38	curd	curd	NN
40318	3016	39	.	.	.
40318	3017	1	The	the	DT
40318	3017	2	disadvantage	disadvantage	NN
40318	3017	3	lies	lie	VBZ
40318	3017	4	in	in	IN
40318	3017	5	the	the	DT
40318	3017	6	work	work	NN
40318	3017	7	required	require	VBN
40318	3017	8	to	to	TO
40318	3017	9	keep	keep	VB
40318	3017	10	the	the	DT
40318	3017	11	sink	sink	NN
40318	3017	12	and	and	CC
40318	3017	13	the	the	DT
40318	3017	14	large	large	JJ
40318	3017	15	cloth	cloth	NN
40318	3017	16	clean	clean	JJ
40318	3017	17	.	.	.
40318	3018	1	+202	+202	NN
40318	3018	2	.	.	.
40318	3019	1	Matting	Matting	NNP
40318	3019	2	or	or	CC
40318	3019	3	cheddaring+	cheddaring+	VB
40318	3019	4	is	be	VBZ
40318	3019	5	the	the	DT
40318	3019	6	distinctive	distinctive	JJ
40318	3019	7	feature	feature	NN
40318	3019	8	of	of	IN
40318	3019	9	the	the	DT
40318	3019	10	Cheddar	Cheddar	NNP
40318	3019	11	process	process	NN
40318	3019	12	.	.	.
40318	3020	1	It	-PRON-	PRP
40318	3020	2	is	be	VBZ
40318	3020	3	the	the	DT
40318	3020	4	piling	piling	NN
40318	3020	5	and	and	CC
40318	3020	6	matting	matting	NN
40318	3020	7	of	of	IN
40318	3020	8	the	the	DT
40318	3020	9	curd	curd	NN
40318	3020	10	.	.	.
40318	3021	1	Whether	whether	IN
40318	3021	2	the	the	DT
40318	3021	3	curd	curd	NN
40318	3021	4	is	be	VBZ
40318	3021	5	matted	mat	VBN
40318	3021	6	in	in	IN
40318	3021	7	the	the	DT
40318	3021	8	vat	vat	NN
40318	3021	9	or	or	CC
40318	3021	10	in	in	IN
40318	3021	11	the	the	DT
40318	3021	12	curd	curd	NN
40318	3021	13	sink	sink	NN
40318	3021	14	,	,	,
40318	3021	15	the	the	DT
40318	3021	16	process	process	NN
40318	3021	17	is	be	VBZ
40318	3021	18	practically	practically	RB
40318	3021	19	the	the	DT
40318	3021	20	same	same	JJ
40318	3021	21	.	.	.
40318	3022	1	The	the	DT
40318	3022	2	object	object	NN
40318	3022	3	of	of	IN
40318	3022	4	cheddaring	cheddare	VBG
40318	3022	5	is	be	VBZ
40318	3022	6	three	three	CD
40318	3022	7	-	-	RB
40318	3022	8	fold	fold	RB
40318	3022	9	:	:	:
40318	3022	10	(	(	-LRB-
40318	3022	11	1	1	LS
40318	3022	12	)	)	-RRB-
40318	3022	13	to	to	TO
40318	3022	14	control	control	VB
40318	3022	15	the	the	DT
40318	3022	16	incorporation	incorporation	NN
40318	3022	17	of	of	IN
40318	3022	18	moisture	moisture	NN
40318	3022	19	;	;	:
40318	3022	20	(	(	-LRB-
40318	3022	21	2	2	LS
40318	3022	22	)	)	-RRB-
40318	3022	23	to	to	TO
40318	3022	24	control	control	VB
40318	3022	25	undesirable	undesirable	JJ
40318	3022	26	ferments	ferment	NNS
40318	3022	27	,	,	,
40318	3022	28	if	if	IN
40318	3022	29	present	present	JJ
40318	3022	30	in	in	IN
40318	3022	31	the	the	DT
40318	3022	32	curd	curd	NN
40318	3022	33	;	;	:
40318	3022	34	(	(	-LRB-
40318	3022	35	3	3	LS
40318	3022	36	)	)	-RRB-
40318	3022	37	to	to	TO
40318	3022	38	develop	develop	VB
40318	3022	39	the	the	DT
40318	3022	40	texture	texture	NN
40318	3022	41	desired	desire	VBN
40318	3022	42	in	in	IN
40318	3022	43	the	the	DT
40318	3022	44	cheeses	cheese	NNS
40318	3022	45	.	.	.
40318	3023	1	[	[	-LRB-
40318	3023	2	Illustration	illustration	NN
40318	3023	3	:	:	:
40318	3023	4	FIG	FIG	NNP
40318	3023	5	.	.	.
40318	3024	1	38.--A	38.--A	NNP
40318	3024	2	cheese	cheese	NN
40318	3024	3	knife	knife	NN
40318	3024	4	.	.	.
40318	3024	5	]	]	-RRB-
40318	3025	1	After	after	IN
40318	3025	2	the	the	DT
40318	3025	3	curd	curd	NN
40318	3025	4	in	in	IN
40318	3025	5	the	the	DT
40318	3025	6	vat	vat	NN
40318	3025	7	has	have	VBZ
40318	3025	8	become	become	VBN
40318	3025	9	matted	mat	VBN
40318	3025	10	so	so	IN
40318	3025	11	that	that	IN
40318	3025	12	the	the	DT
40318	3025	13	particles	particle	NNS
40318	3025	14	stick	stick	VBP
40318	3025	15	together	together	RB
40318	3025	16	,	,	,
40318	3025	17	the	the	DT
40318	3025	18	masses	masse	NNS
40318	3025	19	on	on	IN
40318	3025	20	either	either	DT
40318	3025	21	side	side	NN
40318	3025	22	of	of	IN
40318	3025	23	the	the	DT
40318	3025	24	central	central	JJ
40318	3025	25	channel	channel	NN
40318	3025	26	are	be	VBP
40318	3025	27	cut	cut	VBN
40318	3025	28	crosswise	crosswise	NN
40318	3025	29	into	into	IN
40318	3025	30	strips	strip	NNS
40318	3025	31	with	with	IN
40318	3025	32	a	a	DT
40318	3025	33	cheese	cheese	NN
40318	3025	34	knife	knife	NN
40318	3025	35	(	(	-LRB-
40318	3025	36	Fig	fig	NN
40318	3025	37	.	.	.
40318	3026	1	38	38	CD
40318	3026	2	)	)	-RRB-
40318	3026	3	.	.	.
40318	3027	1	The	the	DT
40318	3027	2	width	width	NN
40318	3027	3	of	of	IN
40318	3027	4	the	the	DT
40318	3027	5	strip	strip	NN
40318	3027	6	depends	depend	VBZ
40318	3027	7	on	on	IN
40318	3027	8	the	the	DT
40318	3027	9	water	water	NN
40318	3027	10	-	-	HYPH
40318	3027	11	content	content	NN
40318	3027	12	of	of	IN
40318	3027	13	the	the	DT
40318	3027	14	curd	curd	NN
40318	3027	15	at	at	IN
40318	3027	16	this	this	DT
40318	3027	17	stage	stage	NN
40318	3027	18	.	.	.
40318	3028	1	The	the	DT
40318	3028	2	more	more	JJR
40318	3028	3	water	water	NN
40318	3028	4	,	,	,
40318	3028	5	the	the	DT
40318	3028	6	smaller	small	JJR
40318	3028	7	should	should	MD
40318	3028	8	be	be	VB
40318	3028	9	the	the	DT
40318	3028	10	pieces	piece	NNS
40318	3028	11	of	of	IN
40318	3028	12	curd	curd	NN
40318	3028	13	.	.	.
40318	3029	1	This	this	DT
40318	3029	2	allows	allow	VBZ
40318	3029	3	the	the	DT
40318	3029	4	whey	whey	NN
40318	3029	5	to	to	TO
40318	3029	6	drain	drain	VB
40318	3029	7	away	away	RB
40318	3029	8	much	much	RB
40318	3029	9	more	more	RBR
40318	3029	10	rapidly	rapidly	RB
40318	3029	11	.	.	.
40318	3030	1	As	as	RB
40318	3030	2	soon	soon	RB
40318	3030	3	as	as	IN
40318	3030	4	the	the	DT
40318	3030	5	strips	strip	NNS
40318	3030	6	of	of	IN
40318	3030	7	curd	curd	NN
40318	3030	8	are	be	VBP
40318	3030	9	cut	cut	VBN
40318	3030	10	,	,	,
40318	3030	11	they	-PRON-	PRP
40318	3030	12	should	should	MD
40318	3030	13	be	be	VB
40318	3030	14	turned	turn	VBN
40318	3030	15	over	over	RP
40318	3030	16	or	or	CC
40318	3030	17	stood	stand	VBD
40318	3030	18	on	on	IN
40318	3030	19	edge	edge	NN
40318	3030	20	.	.	.
40318	3031	1	A	a	DT
40318	3031	2	drain	drain	NN
40318	3031	3	should	should	MD
40318	3031	4	be	be	VB
40318	3031	5	left	leave	VBN
40318	3031	6	along	along	IN
40318	3031	7	the	the	DT
40318	3031	8	middle	middle	JJ
40318	3031	9	line	line	NN
40318	3031	10	of	of	IN
40318	3031	11	the	the	DT
40318	3031	12	vat	vat	NN
40318	3031	13	and	and	CC
40318	3031	14	on	on	IN
40318	3031	15	each	each	DT
40318	3031	16	side	side	NN
40318	3031	17	.	.	.
40318	3032	1	This	this	DT
40318	3032	2	permits	permit	VBZ
40318	3032	3	the	the	DT
40318	3032	4	whey	whey	NN
40318	3032	5	to	to	TO
40318	3032	6	run	run	VB
40318	3032	7	away	away	RB
40318	3032	8	freely	freely	RB
40318	3032	9	.	.	.
40318	3033	1	If	if	IN
40318	3033	2	,	,	,
40318	3033	3	on	on	IN
40318	3033	4	the	the	DT
40318	3033	5	other	other	JJ
40318	3033	6	hand	hand	NN
40318	3033	7	,	,	,
40318	3033	8	the	the	DT
40318	3033	9	outlet	outlet	NN
40318	3033	10	is	be	VBZ
40318	3033	11	dammed	dam	VBN
40318	3033	12	up	up	RP
40318	3033	13	,	,	,
40318	3033	14	the	the	DT
40318	3033	15	curd	curd	NN
40318	3033	16	may	may	MD
40318	3033	17	become	become	VB
40318	3033	18	"	"	``
40318	3033	19	whey	whey	NN
40318	3033	20	-	-	HYPH
40318	3033	21	soaked	soak	VBN
40318	3033	22	.	.	.
40318	3033	23	"	"	''
40318	3034	1	This	this	DT
40318	3034	2	produces	produce	VBZ
40318	3034	3	a	a	DT
40318	3034	4	soft	soft	JJ
40318	3034	5	mushy	mushy	NN
40318	3034	6	cheese	cheese	NN
40318	3034	7	which	which	WDT
40318	3034	8	sometimes	sometimes	RB
40318	3034	9	is	be	VBZ
40318	3034	10	"	"	``
40318	3034	11	acidy	acidy	NN
40318	3034	12	"	"	''
40318	3034	13	or	or	CC
40318	3034	14	sour	sour	JJ
40318	3034	15	.	.	.
40318	3035	1	After	after	IN
40318	3035	2	the	the	DT
40318	3035	3	curd	curd	NN
40318	3035	4	is	be	VBZ
40318	3035	5	turned	turn	VBN
40318	3035	6	each	each	DT
40318	3035	7	time	time	NN
40318	3035	8	,	,	,
40318	3035	9	all	all	DT
40318	3035	10	crumbs	crumb	NNS
40318	3035	11	of	of	IN
40318	3035	12	curd	curd	NN
40318	3035	13	broken	break	VBN
40318	3035	14	off	off	RP
40318	3035	15	should	should	MD
40318	3035	16	be	be	VB
40318	3035	17	brushed	brush	VBN
40318	3035	18	underneath	underneath	IN
40318	3035	19	the	the	DT
40318	3035	20	masses	masse	NNS
40318	3035	21	of	of	IN
40318	3035	22	curd	curd	NNP
40318	3035	23	so	so	IN
40318	3035	24	that	that	IN
40318	3035	25	they	-PRON-	PRP
40318	3035	26	will	will	MD
40318	3035	27	mat	mat	VB
40318	3035	28	with	with	IN
40318	3035	29	it	-PRON-	PRP
40318	3035	30	.	.	.
40318	3036	1	They	-PRON-	PRP
40318	3036	2	should	should	MD
40318	3036	3	never	never	RB
40318	3036	4	be	be	VB
40318	3036	5	placed	place	VBN
40318	3036	6	on	on	IN
40318	3036	7	top	top	NN
40318	3036	8	of	of	IN
40318	3036	9	the	the	DT
40318	3036	10	curd	curd	NN
40318	3036	11	because	because	IN
40318	3036	12	they	-PRON-	PRP
40318	3036	13	will	will	MD
40318	3036	14	not	not	RB
40318	3036	15	unite	unite	VB
40318	3036	16	but	but	CC
40318	3036	17	will	will	MD
40318	3036	18	become	become	VB
40318	3036	19	dry	dry	JJ
40318	3036	20	and	and	CC
40318	3036	21	hard	hard	JJ
40318	3036	22	.	.	.
40318	3037	1	If	if	IN
40318	3037	2	the	the	DT
40318	3037	3	crumbs	crumb	NNS
40318	3037	4	are	be	VBP
40318	3037	5	not	not	RB
40318	3037	6	kept	keep	VBN
40318	3037	7	brushed	brush	VBN
40318	3037	8	up	up	RP
40318	3037	9	,	,	,
40318	3037	10	they	-PRON-	PRP
40318	3037	11	become	become	VBP
40318	3037	12	dry	dry	JJ
40318	3037	13	and	and	CC
40318	3037	14	will	will	MD
40318	3037	15	cause	cause	VB
40318	3037	16	an	an	DT
40318	3037	17	open	open	JJ
40318	3037	18	textured	texture	VBN
40318	3037	19	granular	granular	JJ
40318	3037	20	cheese	cheese	NN
40318	3037	21	and	and	CC
40318	3037	22	possibly	possibly	RB
40318	3037	23	lumps	lump	VBZ
40318	3037	24	in	in	IN
40318	3037	25	the	the	DT
40318	3037	26	cheese	cheese	NN
40318	3037	27	.	.	.
40318	3038	1	After	after	IN
40318	3038	2	the	the	DT
40318	3038	3	pieces	piece	NNS
40318	3038	4	of	of	IN
40318	3038	5	curd	curd	NN
40318	3038	6	have	have	VBP
40318	3038	7	been	be	VBN
40318	3038	8	turned	turn	VBN
40318	3038	9	several	several	JJ
40318	3038	10	times	time	NNS
40318	3038	11	,	,	,
40318	3038	12	and	and	CC
40318	3038	13	the	the	DT
40318	3038	14	whey	whey	NN
40318	3038	15	has	have	VBZ
40318	3038	16	fairly	fairly	RB
40318	3038	17	completely	completely	RB
40318	3038	18	drained	drain	VBN
40318	3038	19	away	away	RB
40318	3038	20	,	,	,
40318	3038	21	they	-PRON-	PRP
40318	3038	22	may	may	MD
40318	3038	23	be	be	VB
40318	3038	24	piled	pile	VBN
40318	3038	25	first	first	RB
40318	3038	26	two	two	CD
40318	3038	27	deep	deep	JJ
40318	3038	28	,	,	,
40318	3038	29	then	then	RB
40318	3038	30	three	three	CD
40318	3038	31	deep	deep	JJ
40318	3038	32	and	and	CC
40318	3038	33	so	so	RB
40318	3038	34	on	on	RB
40318	3038	35	,	,	,
40318	3038	36	the	the	DT
40318	3038	37	depth	depth	NN
40318	3038	38	of	of	IN
40318	3038	39	the	the	DT
40318	3038	40	piling	piling	NN
40318	3038	41	being	be	VBG
40318	3038	42	gauged	gauge	VBN
40318	3038	43	by	by	IN
40318	3038	44	the	the	DT
40318	3038	45	softness	softness	NN
40318	3038	46	or	or	CC
40318	3038	47	amount	amount	NN
40318	3038	48	of	of	IN
40318	3038	49	water	water	NN
40318	3038	50	in	in	IN
40318	3038	51	the	the	DT
40318	3038	52	curd	curd	NN
40318	3038	53	and	and	CC
40318	3038	54	the	the	DT
40318	3038	55	temperature	temperature	NN
40318	3038	56	.	.	.
40318	3039	1	The	the	DT
40318	3039	2	higher	high	JJR
40318	3039	3	the	the	DT
40318	3039	4	curd	curd	NN
40318	3039	5	is	be	VBZ
40318	3039	6	piled	pile	VBN
40318	3039	7	,	,	,
40318	3039	8	the	the	DT
40318	3039	9	more	more	JJR
40318	3039	10	water	water	NN
40318	3039	11	it	-PRON-	PRP
40318	3039	12	will	will	MD
40318	3039	13	retain	retain	VB
40318	3039	14	(	(	-LRB-
40318	3039	15	assimilate	assimilate	VB
40318	3039	16	)	)	-RRB-
40318	3039	17	,	,	,
40318	3039	18	so	so	IN
40318	3039	19	that	that	IN
40318	3039	20	the	the	DT
40318	3039	21	amount	amount	NN
40318	3039	22	of	of	IN
40318	3039	23	moisture	moisture	NN
40318	3039	24	in	in	IN
40318	3039	25	the	the	DT
40318	3039	26	curd	curd	NN
40318	3039	27	is	be	VBZ
40318	3039	28	regulated	regulate	VBN
40318	3039	29	by	by	IN
40318	3039	30	the	the	DT
40318	3039	31	size	size	NN
40318	3039	32	of	of	IN
40318	3039	33	the	the	DT
40318	3039	34	pieces	piece	NNS
40318	3039	35	into	into	IN
40318	3039	36	which	which	WDT
40318	3039	37	it	-PRON-	PRP
40318	3039	38	is	be	VBZ
40318	3039	39	cut	cut	VBN
40318	3039	40	and	and	CC
40318	3039	41	the	the	DT
40318	3039	42	rapidity	rapidity	NN
40318	3039	43	and	and	CC
40318	3039	44	depth	depth	NN
40318	3039	45	to	to	TO
40318	3039	46	which	which	WDT
40318	3039	47	it	-PRON-	PRP
40318	3039	48	is	be	VBZ
40318	3039	49	piled	pile	VBN
40318	3039	50	.	.	.
40318	3040	1	The	the	DT
40318	3040	2	curd	curd	NN
40318	3040	3	should	should	MD
40318	3040	4	not	not	RB
40318	3040	5	be	be	VB
40318	3040	6	left	leave	VBN
40318	3040	7	too	too	RB
40318	3040	8	long	long	RB
40318	3040	9	from	from	IN
40318	3040	10	the	the	DT
40318	3040	11	time	time	NN
40318	3040	12	it	-PRON-	PRP
40318	3040	13	is	be	VBZ
40318	3040	14	turned	turn	VBN
40318	3040	15	until	until	IN
40318	3040	16	it	-PRON-	PRP
40318	3040	17	is	be	VBZ
40318	3040	18	turned	turn	VBN
40318	3040	19	again	again	RB
40318	3040	20	.	.	.
40318	3041	1	This	this	DT
40318	3041	2	period	period	NN
40318	3041	3	is	be	VBZ
40318	3041	4	usually	usually	RB
40318	3041	5	about	about	RB
40318	3041	6	ten	ten	CD
40318	3041	7	to	to	TO
40318	3041	8	fifteen	fifteen	CD
40318	3041	9	minutes	minute	NNS
40318	3041	10	.	.	.
40318	3042	1	The	the	DT
40318	3042	2	moister	moister	NN
40318	3042	3	the	the	DT
40318	3042	4	curd	curd	NN
40318	3042	5	,	,	,
40318	3042	6	the	the	DT
40318	3042	7	more	more	RBR
40318	3042	8	often	often	RB
40318	3042	9	it	-PRON-	PRP
40318	3042	10	should	should	MD
40318	3042	11	be	be	VB
40318	3042	12	turned	turn	VBN
40318	3042	13	.	.	.
40318	3043	1	In	in	IN
40318	3043	2	turning	turning	NN
40318	3043	3	,	,	,
40318	3043	4	care	care	NN
40318	3043	5	should	should	MD
40318	3043	6	be	be	VB
40318	3043	7	taken	take	VBN
40318	3043	8	to	to	TO
40318	3043	9	keep	keep	VB
40318	3043	10	the	the	DT
40318	3043	11	ends	end	NNS
40318	3043	12	at	at	IN
40318	3043	13	the	the	DT
40318	3043	14	same	same	JJ
40318	3043	15	temperature	temperature	NN
40318	3043	16	as	as	IN
40318	3043	17	the	the	DT
40318	3043	18	remainder	remainder	NN
40318	3043	19	.	.	.
40318	3044	1	This	this	DT
40318	3044	2	can	can	MD
40318	3044	3	be	be	VB
40318	3044	4	done	do	VBN
40318	3044	5	by	by	IN
40318	3044	6	piling	pile	VBG
40318	3044	7	them	-PRON-	PRP
40318	3044	8	inside	inside	RB
40318	3044	9	,	,	,
40318	3044	10	thereby	thereby	RB
40318	3044	11	keeping	keep	VBG
40318	3044	12	them	-PRON-	PRP
40318	3044	13	warm	warm	JJ
40318	3044	14	.	.	.
40318	3045	1	There	there	EX
40318	3045	2	is	be	VBZ
40318	3045	3	a	a	DT
40318	3045	4	tendency	tendency	NN
40318	3045	5	for	for	IN
40318	3045	6	the	the	DT
40318	3045	7	ends	end	NNS
40318	3045	8	of	of	IN
40318	3045	9	the	the	DT
40318	3045	10	pieces	piece	NNS
40318	3045	11	of	of	IN
40318	3045	12	curd	curd	NNP
40318	3045	13	to	to	TO
40318	3045	14	remain	remain	VB
40318	3045	15	granular	granular	JJ
40318	3045	16	and	and	CC
40318	3045	17	so	so	RB
40318	3045	18	cause	cause	VB
40318	3045	19	an	an	DT
40318	3045	20	open	open	RB
40318	3045	21	-	-	HYPH
40318	3045	22	textured	texture	VBN
40318	3045	23	cheese	cheese	NN
40318	3045	24	.	.	.
40318	3046	1	During	during	IN
40318	3046	2	the	the	DT
40318	3046	3	cheddaring	cheddare	VBG
40318	3046	4	process	process	NN
40318	3046	5	,	,	,
40318	3046	6	the	the	DT
40318	3046	7	temperature	temperature	NN
40318	3046	8	should	should	MD
40318	3046	9	be	be	VB
40318	3046	10	reduced	reduce	VBN
40318	3046	11	uniformly	uniformly	JJ
40318	3046	12	and	and	CC
40318	3046	13	gradually	gradually	RB
40318	3046	14	.	.	.
40318	3047	1	If	if	IN
40318	3047	2	there	there	EX
40318	3047	3	is	be	VBZ
40318	3047	4	danger	danger	NN
40318	3047	5	of	of	IN
40318	3047	6	the	the	DT
40318	3047	7	curd	curd	NN
40318	3047	8	becoming	become	VBG
40318	3047	9	too	too	RB
40318	3047	10	cold	cold	JJ
40318	3047	11	,	,	,
40318	3047	12	the	the	DT
40318	3047	13	vat	vat	NN
40318	3047	14	should	should	MD
40318	3047	15	be	be	VB
40318	3047	16	covered	cover	VBN
40318	3047	17	and	and	CC
40318	3047	18	a	a	DT
40318	3047	19	pail	pail	NN
40318	3047	20	of	of	IN
40318	3047	21	hot	hot	JJ
40318	3047	22	water	water	NN
40318	3047	23	may	may	MD
40318	3047	24	be	be	VB
40318	3047	25	placed	place	VBN
40318	3047	26	inside	inside	RB
40318	3047	27	,	,	,
40318	3047	28	if	if	IN
40318	3047	29	it	-PRON-	PRP
40318	3047	30	is	be	VBZ
40318	3047	31	deemed	deem	VBN
40318	3047	32	necessary	necessary	JJ
40318	3047	33	.	.	.
40318	3048	1	The	the	DT
40318	3048	2	temperature	temperature	NN
40318	3048	3	of	of	IN
40318	3048	4	the	the	DT
40318	3048	5	curd	curd	NN
40318	3048	6	should	should	MD
40318	3048	7	not	not	RB
40318	3048	8	be	be	VB
40318	3048	9	allowed	allow	VBN
40318	3048	10	to	to	TO
40318	3048	11	go	go	VB
40318	3048	12	below	below	IN
40318	3048	13	85	85	CD
40318	3048	14	°	°	NNS
40318	3048	15	to	to	IN
40318	3048	16	90	90	CD
40318	3048	17	°	°	,
40318	3048	18	F.	F.	NNP
40318	3048	19	If	if	IN
40318	3048	20	kept	keep	VBD
40318	3048	21	too	too	RB
40318	3048	22	warm	warm	JJ
40318	3048	23	,	,	,
40318	3048	24	the	the	DT
40318	3048	25	curd	curd	NN
40318	3048	26	will	will	MD
40318	3048	27	become	become	VB
40318	3048	28	soft	soft	JJ
40318	3048	29	and	and	CC
40318	3048	30	plastic	plastic	JJ
40318	3048	31	,	,	,
40318	3048	32	and	and	CC
40318	3048	33	if	if	IN
40318	3048	34	too	too	RB
40318	3048	35	cold	cold	JJ
40318	3048	36	,	,	,
40318	3048	37	it	-PRON-	PRP
40318	3048	38	will	will	MD
40318	3048	39	not	not	RB
40318	3048	40	mat	mat	VB
40318	3048	41	together	together	RB
40318	3048	42	.	.	.
40318	3049	1	While	while	IN
40318	3049	2	the	the	DT
40318	3049	3	curd	curd	NN
40318	3049	4	is	be	VBZ
40318	3049	5	being	be	VBG
40318	3049	6	turned	turn	VBN
40318	3049	7	and	and	CC
40318	3049	8	piled	pile	VBN
40318	3049	9	,	,	,
40318	3049	10	its	-PRON-	PRP$
40318	3049	11	physical	physical	JJ
40318	3049	12	properties	property	NNS
40318	3049	13	are	be	VBP
40318	3049	14	changing	change	VBG
40318	3049	15	.	.	.
40318	3050	1	The	the	DT
40318	3050	2	acid	acid	NN
40318	3050	3	develops	develop	VBZ
40318	3050	4	.	.	.
40318	3051	1	When	when	WRB
40318	3051	2	the	the	DT
40318	3051	3	cheddaring	cheddare	VBG
40318	3051	4	process	process	NN
40318	3051	5	is	be	VBZ
40318	3051	6	completed	complete	VBN
40318	3051	7	,	,	,
40318	3051	8	the	the	DT
40318	3051	9	curd	curd	NN
40318	3051	10	should	should	MD
40318	3051	11	be	be	VB
40318	3051	12	elastic	elastic	JJ
40318	3051	13	,	,	,
40318	3051	14	smooth	smooth	JJ
40318	3051	15	and	and	CC
40318	3051	16	fibrous	fibrous	JJ
40318	3051	17	.	.	.
40318	3052	1	The	the	DT
40318	3052	2	curd	curd	NN
40318	3052	3	should	should	MD
40318	3052	4	have	have	VB
40318	3052	5	the	the	DT
40318	3052	6	close	close	JJ
40318	3052	7	meaty	meaty	NN
40318	3052	8	texture	texture	NN
40318	3052	9	desired	desire	VBN
40318	3052	10	in	in	IN
40318	3052	11	the	the	DT
40318	3052	12	cheese	cheese	NN
40318	3052	13	.	.	.
40318	3053	1	If	if	IN
40318	3053	2	this	this	DT
40318	3053	3	step	step	NN
40318	3053	4	in	in	IN
40318	3053	5	the	the	DT
40318	3053	6	process	process	NN
40318	3053	7	is	be	VBZ
40318	3053	8	neglected	neglect	VBN
40318	3053	9	,	,	,
40318	3053	10	defects	defect	NNS
40318	3053	11	may	may	MD
40318	3053	12	appear	appear	VB
40318	3053	13	later	later	RB
40318	3053	14	in	in	IN
40318	3053	15	the	the	DT
40318	3053	16	body	body	NN
40318	3053	17	,	,	,
40318	3053	18	texture	texture	NN
40318	3053	19	and	and	CC
40318	3053	20	flavor	flavor	NN
40318	3053	21	of	of	IN
40318	3053	22	the	the	DT
40318	3053	23	cheese	cheese	NN
40318	3053	24	.	.	.
40318	3054	1	Attempts	attempt	NNS
40318	3054	2	to	to	TO
40318	3054	3	pile	pile	VB
40318	3054	4	the	the	DT
40318	3054	5	curd	curd	NN
40318	3054	6	too	too	RB
40318	3054	7	fast	fast	JJ
40318	3054	8	result	result	NN
40318	3054	9	in	in	IN
40318	3054	10	a	a	DT
40318	3054	11	soft	soft	JJ
40318	3054	12	,	,	,
40318	3054	13	mushy	mushy	JJ
40318	3054	14	,	,	,
40318	3054	15	open	open	RB
40318	3054	16	-	-	HYPH
40318	3054	17	textured	texture	VBN
40318	3054	18	product	product	NN
40318	3054	19	.	.	.
40318	3055	1	Such	such	JJ
40318	3055	2	cheese	cheese	NN
40318	3055	3	has	have	VBZ
40318	3055	4	mechanical	mechanical	JJ
40318	3055	5	holes	hole	NNS
40318	3055	6	,	,	,
40318	3055	7	in	in	IN
40318	3055	8	which	which	WDT
40318	3055	9	moisture	moisture	NN
40318	3055	10	collects	collect	VBZ
40318	3055	11	,	,	,
40318	3055	12	and	and	CC
40318	3055	13	so	so	RB
40318	3055	14	is	be	VBZ
40318	3055	15	likely	likely	JJ
40318	3055	16	to	to	TO
40318	3055	17	cause	cause	VB
40318	3055	18	rot	rot	VB
40318	3055	19	while	while	IN
40318	3055	20	curing	cure	VBG
40318	3055	21	.	.	.
40318	3056	1	If	if	IN
40318	3056	2	gas	gas	NN
40318	3056	3	is	be	VBZ
40318	3056	4	detected	detect	VBN
40318	3056	5	either	either	CC
40318	3056	6	before	before	IN
40318	3056	7	or	or	CC
40318	3056	8	during	during	IN
40318	3056	9	the	the	DT
40318	3056	10	cheddaring	cheddare	VBG
40318	3056	11	process	process	NN
40318	3056	12	,	,	,
40318	3056	13	the	the	DT
40318	3056	14	curd	curd	NN
40318	3056	15	should	should	MD
40318	3056	16	be	be	VB
40318	3056	17	piled	pile	VBN
40318	3056	18	until	until	IN
40318	3056	19	the	the	DT
40318	3056	20	gas	gas	NN
40318	3056	21	holes	hole	NNS
40318	3056	22	are	be	VBP
40318	3056	23	no	no	RB
40318	3056	24	longer	long	RBR
40318	3056	25	round	round	JJ
40318	3056	26	but	but	CC
40318	3056	27	flat	flat	JJ
40318	3056	28	.	.	.
40318	3057	1	If	if	IN
40318	3057	2	the	the	DT
40318	3057	3	gas	gas	NN
40318	3057	4	holes	hole	NNS
40318	3057	5	are	be	VBP
40318	3057	6	not	not	RB
40318	3057	7	flattened	flatten	VBN
40318	3057	8	or	or	CC
40318	3057	9	obliterated	obliterate	VBN
40318	3057	10	during	during	IN
40318	3057	11	this	this	DT
40318	3057	12	process	process	NN
40318	3057	13	,	,	,
40318	3057	14	the	the	DT
40318	3057	15	cheeses	cheese	NNS
40318	3057	16	will	will	MD
40318	3057	17	be	be	VB
40318	3057	18	very	very	RB
40318	3057	19	liable	liable	JJ
40318	3057	20	to	to	TO
40318	3057	21	puff	puff	VB
40318	3057	22	on	on	IN
40318	3057	23	the	the	DT
40318	3057	24	shelves	shelf	NNS
40318	3057	25	in	in	IN
40318	3057	26	the	the	DT
40318	3057	27	curing	curing	NN
40318	3057	28	-	-	HYPH
40318	3057	29	room	room	NN
40318	3057	30	.	.	.
40318	3058	1	The	the	DT
40318	3058	2	curd	curd	NN
40318	3058	3	should	should	MD
40318	3058	4	be	be	VB
40318	3058	5	handled	handle	VBN
40318	3058	6	until	until	IN
40318	3058	7	the	the	DT
40318	3058	8	gas	gas	NN
40318	3058	9	holes	hole	NNS
40318	3058	10	flatten	flatten	VBP
40318	3058	11	out	out	RB
40318	3058	12	evenly	evenly	RB
40318	3058	13	,	,	,
40318	3058	14	although	although	IN
40318	3058	15	this	this	DT
40318	3058	16	may	may	MD
40318	3058	17	require	require	VB
40318	3058	18	considerable	considerable	JJ
40318	3058	19	time	time	NN
40318	3058	20	.	.	.
40318	3059	1	At	at	IN
40318	3059	2	best	good	JJS
40318	3059	3	,	,	,
40318	3059	4	gassy	gassy	JJ
40318	3059	5	curd	curd	NN
40318	3059	6	will	will	MD
40318	3059	7	never	never	RB
40318	3059	8	produce	produce	VB
40318	3059	9	the	the	DT
40318	3059	10	highest	high	JJS
40318	3059	11	grade	grade	NN
40318	3059	12	of	of	IN
40318	3059	13	cheese	cheese	NN
40318	3059	14	.	.	.
40318	3060	1	Cheddaring	cheddare	VBG
40318	3060	2	or	or	CC
40318	3060	3	piling	pile	VBG
40318	3060	4	the	the	DT
40318	3060	5	curd	curd	NN
40318	3060	6	is	be	VBZ
40318	3060	7	not	not	RB
40318	3060	8	thoroughly	thoroughly	RB
40318	3060	9	understood	understand	VBN
40318	3060	10	by	by	IN
40318	3060	11	most	most	JJS
40318	3060	12	cheese	cheese	NN
40318	3060	13	-	-	HYPH
40318	3060	14	makers	maker	NNS
40318	3060	15	.	.	.
40318	3061	1	Because	because	IN
40318	3061	2	the	the	DT
40318	3061	3	moisture	moisture	NN
40318	3061	4	contains	contain	VBZ
40318	3061	5	the	the	DT
40318	3061	6	milk	milk	NN
40318	3061	7	-	-	HYPH
40318	3061	8	sugar	sugar	NN
40318	3061	9	,	,	,
40318	3061	10	there	there	EX
40318	3061	11	is	be	VBZ
40318	3061	12	danger	danger	NN
40318	3061	13	of	of	IN
40318	3061	14	having	have	VBG
40318	3061	15	so	so	RB
40318	3061	16	much	much	JJ
40318	3061	17	moisture	moisture	NN
40318	3061	18	present	present	JJ
40318	3061	19	in	in	IN
40318	3061	20	the	the	DT
40318	3061	21	cheese	cheese	NN
40318	3061	22	that	that	IN
40318	3061	23	it	-PRON-	PRP
40318	3061	24	will	will	MD
40318	3061	25	become	become	VB
40318	3061	26	sour	sour	JJ
40318	3061	27	from	from	IN
40318	3061	28	the	the	DT
40318	3061	29	action	action	NN
40318	3061	30	of	of	IN
40318	3061	31	the	the	DT
40318	3061	32	lactic	lactic	JJ
40318	3061	33	acid	acid	NN
40318	3061	34	-	-	HYPH
40318	3061	35	forming	form	VBG
40318	3061	36	bacteria	bacteria	NNS
40318	3061	37	on	on	IN
40318	3061	38	the	the	DT
40318	3061	39	milk	milk	NN
40318	3061	40	-	-	HYPH
40318	3061	41	sugar	sugar	NN
40318	3061	42	.	.	.
40318	3062	1	A	a	DT
40318	3062	2	cheese	cheese	NN
40318	3062	3	may	may	MD
40318	3062	4	be	be	VB
40318	3062	5	sweet	sweet	JJ
40318	3062	6	when	when	WRB
40318	3062	7	made	make	VBN
40318	3062	8	and	and	CC
40318	3062	9	later	later	RB
40318	3062	10	become	become	VB
40318	3062	11	sour	sour	JJ
40318	3062	12	because	because	IN
40318	3062	13	it	-PRON-	PRP
40318	3062	14	contains	contain	VBZ
40318	3062	15	too	too	RB
40318	3062	16	much	much	JJ
40318	3062	17	moisture	moisture	NN
40318	3062	18	or	or	CC
40318	3062	19	milk	milk	NN
40318	3062	20	-	-	HYPH
40318	3062	21	sugar	sugar	NN
40318	3062	22	.	.	.
40318	3063	1	This	this	DT
40318	3063	2	is	be	VBZ
40318	3063	3	known	know	VBN
40318	3063	4	as	as	IN
40318	3063	5	"	"	``
40318	3063	6	shelf	shelf	NN
40318	3063	7	souring	souring	NN
40318	3063	8	.	.	.
40318	3063	9	"	"	''
40318	3064	1	For	for	IN
40318	3064	2	the	the	DT
40318	3064	3	proper	proper	JJ
40318	3064	4	cheddaring	cheddaring	NN
40318	3064	5	of	of	IN
40318	3064	6	a	a	DT
40318	3064	7	curd	curd	NN
40318	3064	8	,	,	,
40318	3064	9	it	-PRON-	PRP
40318	3064	10	is	be	VBZ
40318	3064	11	necessary	necessary	JJ
40318	3064	12	that	that	IN
40318	3064	13	it	-PRON-	PRP
40318	3064	14	be	be	VB
40318	3064	15	properly	properly	RB
40318	3064	16	firmed	firm	VBN
40318	3064	17	in	in	IN
40318	3064	18	the	the	DT
40318	3064	19	whey	whey	NN
40318	3064	20	.	.	.
40318	3065	1	If	if	IN
40318	3065	2	the	the	DT
40318	3065	3	moisture	moisture	NN
40318	3065	4	is	be	VBZ
40318	3065	5	not	not	RB
40318	3065	6	evenly	evenly	RB
40318	3065	7	incorporated	incorporate	VBN
40318	3065	8	,	,	,
40318	3065	9	the	the	DT
40318	3065	10	cheese	cheese	NN
40318	3065	11	will	will	MD
40318	3065	12	have	have	VB
40318	3065	13	a	a	DT
40318	3065	14	mottled	mottle	VBN
40318	3065	15	color	color	NN
40318	3065	16	.	.	.
40318	3066	1	The	the	DT
40318	3066	2	pieces	piece	NNS
40318	3066	3	that	that	WDT
40318	3066	4	have	have	VBP
40318	3066	5	the	the	DT
40318	3066	6	more	more	JJR
40318	3066	7	moisture	moisture	NN
40318	3066	8	will	will	MD
40318	3066	9	be	be	VB
40318	3066	10	lighter	lighter	RBR
40318	3066	11	colored	color	VBN
40318	3066	12	.	.	.
40318	3067	1	If	if	IN
40318	3067	2	the	the	DT
40318	3067	3	proper	proper	JJ
40318	3067	4	amount	amount	NN
40318	3067	5	of	of	IN
40318	3067	6	moisture	moisture	NN
40318	3067	7	is	be	VBZ
40318	3067	8	not	not	RB
40318	3067	9	incorporated	incorporate	VBN
40318	3067	10	,	,	,
40318	3067	11	the	the	DT
40318	3067	12	cheese	cheese	NN
40318	3067	13	will	will	MD
40318	3067	14	be	be	VB
40318	3067	15	dry	dry	JJ
40318	3067	16	and	and	CC
40318	3067	17	hard	hard	JJ
40318	3067	18	,	,	,
40318	3067	19	and	and	CC
40318	3067	20	if	if	IN
40318	3067	21	too	too	RB
40318	3067	22	much	much	JJ
40318	3067	23	,	,	,
40318	3067	24	soft	soft	JJ
40318	3067	25	and	and	CC
40318	3067	26	pasty	pasty	JJ
40318	3067	27	.	.	.
40318	3068	1	+203	+203	NN
40318	3068	2	.	.	.
40318	3069	1	Milling	mill	VBG
40318	3069	2	the	the	DT
40318	3069	3	curd.+--The	curd.+--the	CD
40318	3069	4	large	large	JJ
40318	3069	5	pieces	piece	NNS
40318	3069	6	formed	form	VBN
40318	3069	7	by	by	IN
40318	3069	8	the	the	DT
40318	3069	9	cheddaring	cheddare	VBG
40318	3069	10	process	process	NN
40318	3069	11	must	must	MD
40318	3069	12	be	be	VB
40318	3069	13	cut	cut	VBN
40318	3069	14	into	into	IN
40318	3069	15	small	small	JJ
40318	3069	16	ones	one	NNS
40318	3069	17	before	before	IN
40318	3069	18	the	the	DT
40318	3069	19	curd	curd	NN
40318	3069	20	can	can	MD
40318	3069	21	be	be	VB
40318	3069	22	easily	easily	RB
40318	3069	23	put	put	VBN
40318	3069	24	into	into	IN
40318	3069	25	the	the	DT
40318	3069	26	hoop	hoop	NN
40318	3069	27	.	.	.
40318	3070	1	This	this	DT
40318	3070	2	is	be	VBZ
40318	3070	3	called	call	VBN
40318	3070	4	"	"	``
40318	3070	5	milling	milling	NN
40318	3070	6	.	.	.
40318	3070	7	"	"	''
40318	3071	1	Properly	properly	RB
40318	3071	2	milled	mill	VBN
40318	3071	3	curd	curd	NN
40318	3071	4	can	can	MD
40318	3071	5	be	be	VB
40318	3071	6	salted	salt	VBN
40318	3071	7	evenly	evenly	RB
40318	3071	8	,	,	,
40318	3071	9	cools	cool	VBZ
40318	3071	10	more	more	RBR
40318	3071	11	quickly	quickly	RB
40318	3071	12	and	and	CC
40318	3071	13	uniformly	uniformly	JJ
40318	3071	14	and	and	CC
40318	3071	15	can	can	MD
40318	3071	16	be	be	VB
40318	3071	17	distributed	distribute	VBN
40318	3071	18	evenly	evenly	RB
40318	3071	19	in	in	IN
40318	3071	20	the	the	DT
40318	3071	21	hoops	hoop	NNS
40318	3071	22	.	.	.
40318	3072	1	The	the	DT
40318	3072	2	proper	proper	JJ
40318	3072	3	time	time	NN
40318	3072	4	to	to	TO
40318	3072	5	"	"	``
40318	3072	6	mill	mill	VB
40318	3072	7	"	"	''
40318	3072	8	the	the	DT
40318	3072	9	curd	curd	NN
40318	3072	10	is	be	VBZ
40318	3072	11	determined	determine	VBN
40318	3072	12	by	by	IN
40318	3072	13	its	-PRON-	PRP$
40318	3072	14	physical	physical	JJ
40318	3072	15	condition	condition	NN
40318	3072	16	.	.	.
40318	3073	1	Some	some	DT
40318	3073	2	curds	curd	NNS
40318	3073	3	will	will	MD
40318	3073	4	cheddar	cheddar	VB
40318	3073	5	much	much	RB
40318	3073	6	more	more	RBR
40318	3073	7	rapidly	rapidly	RB
40318	3073	8	than	than	IN
40318	3073	9	others	other	NNS
40318	3073	10	,	,	,
40318	3073	11	hence	hence	RB
40318	3073	12	no	no	DT
40318	3073	13	definite	definite	JJ
40318	3073	14	length	length	NN
40318	3073	15	of	of	IN
40318	3073	16	time	time	NN
40318	3073	17	can	can	MD
40318	3073	18	be	be	VB
40318	3073	19	given	give	VBN
40318	3073	20	.	.	.
40318	3074	1	Curd	Curd	NNP
40318	3074	2	,	,	,
40318	3074	3	when	when	WRB
40318	3074	4	ready	ready	JJ
40318	3074	5	to	to	TO
40318	3074	6	mill	mill	VB
40318	3074	7	,	,	,
40318	3074	8	should	should	MD
40318	3074	9	have	have	VB
40318	3074	10	a	a	DT
40318	3074	11	fibrous	fibrous	JJ
40318	3074	12	texture	texture	NN
40318	3074	13	somewhat	somewhat	RB
40318	3074	14	like	like	IN
40318	3074	15	the	the	DT
40318	3074	16	white	white	JJ
40318	3074	17	meat	meat	NN
40318	3074	18	of	of	IN
40318	3074	19	a	a	DT
40318	3074	20	chicken	chicken	NN
40318	3074	21	breast	breast	NN
40318	3074	22	.	.	.
40318	3075	1	The	the	DT
40318	3075	2	pieces	piece	NNS
40318	3075	3	of	of	IN
40318	3075	4	curd	curd	NN
40318	3075	5	should	should	MD
40318	3075	6	split	split	VB
40318	3075	7	very	very	RB
40318	3075	8	easily	easily	RB
40318	3075	9	.	.	.
40318	3076	1	When	when	WRB
40318	3076	2	cut	cut	VBN
40318	3076	3	,	,	,
40318	3076	4	the	the	DT
40318	3076	5	curd	curd	NN
40318	3076	6	should	should	MD
40318	3076	7	show	show	VB
40318	3076	8	a	a	DT
40318	3076	9	close	close	JJ
40318	3076	10	,	,	,
40318	3076	11	solid	solid	JJ
40318	3076	12	,	,	,
40318	3076	13	smooth	smooth	JJ
40318	3076	14	interior	interior	NN
40318	3076	15	.	.	.
40318	3077	1	The	the	DT
40318	3077	2	amount	amount	NN
40318	3077	3	of	of	IN
40318	3077	4	lactic	lactic	JJ
40318	3077	5	acid	acid	NN
40318	3077	6	developed	develop	VBN
40318	3077	7	may	may	MD
40318	3077	8	vary	vary	VB
40318	3077	9	within	within	IN
40318	3077	10	rather	rather	RB
40318	3077	11	wide	wide	JJ
40318	3077	12	limits	limit	NNS
40318	3077	13	.	.	.
40318	3078	1	The	the	DT
40318	3078	2	hot	hot	JJ
40318	3078	3	iron	iron	NN
40318	3078	4	may	may	MD
40318	3078	5	show	show	VB
40318	3078	6	strings	string	NNS
40318	3078	7	½	½	NNP
40318	3078	8	to	to	IN
40318	3078	9	1	1	CD
40318	3078	10	inch	inch	NN
40318	3078	11	long	long	JJ
40318	3078	12	.	.	.
40318	3079	1	The	the	DT
40318	3079	2	acidity	acidity	NN
40318	3079	3	(	(	-LRB-
40318	3079	4	by	by	IN
40318	3079	5	titration	titration	NN
40318	3079	6	of	of	IN
40318	3079	7	the	the	DT
40318	3079	8	freshly	freshly	RB
40318	3079	9	separating	separate	VBG
40318	3079	10	whey	whey	NN
40318	3079	11	)	)	-RRB-
40318	3079	12	may	may	MD
40318	3079	13	be	be	VB
40318	3079	14	0.45	0.45	CD
40318	3079	15	to	to	IN
40318	3079	16	0.65	0.65	CD
40318	3079	17	of	of	IN
40318	3079	18	1	1	CD
40318	3079	19	per	per	NN
40318	3079	20	cent	cent	NN
40318	3079	21	.	.	.
40318	3080	1	If	if	IN
40318	3080	2	the	the	DT
40318	3080	3	curd	curd	NN
40318	3080	4	has	have	VBZ
40318	3080	5	been	be	VBN
40318	3080	6	properly	properly	RB
40318	3080	7	made	make	VBN
40318	3080	8	,	,	,
40318	3080	9	that	that	RB
40318	3080	10	is	is	RB
40318	3080	11	,	,	,
40318	3080	12	firmed	firm	VBN
40318	3080	13	up	up	RP
40318	3080	14	in	in	IN
40318	3080	15	the	the	DT
40318	3080	16	whey	whey	NN
40318	3080	17	with	with	IN
40318	3080	18	the	the	DT
40318	3080	19	proper	proper	JJ
40318	3080	20	acidity	acidity	NN
40318	3080	21	so	so	RB
40318	3080	22	far	far	RB
40318	3080	23	,	,	,
40318	3080	24	acid	acid	JJ
40318	3080	25	development	development	NN
40318	3080	26	during	during	IN
40318	3080	27	the	the	DT
40318	3080	28	cheddaring	cheddare	VBG
40318	3080	29	process	process	NN
40318	3080	30	will	will	MD
40318	3080	31	take	take	VB
40318	3080	32	care	care	NN
40318	3080	33	of	of	IN
40318	3080	34	itself	-PRON-	PRP
40318	3080	35	.	.	.
40318	3081	1	The	the	DT
40318	3081	2	physical	physical	JJ
40318	3081	3	condition	condition	NN
40318	3081	4	remains	remain	VBZ
40318	3081	5	the	the	DT
40318	3081	6	principal	principal	JJ
40318	3081	7	means	mean	NNS
40318	3081	8	of	of	IN
40318	3081	9	determining	determine	VBG
40318	3081	10	the	the	DT
40318	3081	11	time	time	NN
40318	3081	12	when	when	WRB
40318	3081	13	the	the	DT
40318	3081	14	curd	curd	NN
40318	3081	15	should	should	MD
40318	3081	16	be	be	VB
40318	3081	17	milled	mill	VBN
40318	3081	18	.	.	.
40318	3082	1	[	[	-LRB-
40318	3082	2	Illustration	illustration	NN
40318	3082	3	:	:	:
40318	3082	4	FIG	FIG	NNP
40318	3082	5	.	.	.
40318	3083	1	39.--Gosselin	39.--gosselin	CD
40318	3083	2	curd	curd	NN
40318	3083	3	-	-	HYPH
40318	3083	4	mill	mill	NN
40318	3083	5	.	.	.
40318	3083	6	]	]	-RRB-
40318	3084	1	[	[	-LRB-
40318	3084	2	Illustration	illustration	NN
40318	3084	3	:	:	:
40318	3084	4	FIG	FIG	NNP
40318	3084	5	.	.	.
40318	3085	1	40.--Barnard	40.--barnard	CD
40318	3085	2	curd	curd	NN
40318	3085	3	-	-	HYPH
40318	3085	4	mill	mill	NN
40318	3085	5	.	.	.
40318	3085	6	]	]	-RRB-
40318	3086	1	[	[	-LRB-
40318	3086	2	Illustration	illustration	NN
40318	3086	3	:	:	:
40318	3086	4	FIG	FIG	NNP
40318	3086	5	.	.	.
40318	3087	1	41.--Junker	41.--junker	CD
40318	3087	2	curd	curd	NN
40318	3087	3	-	-	HYPH
40318	3087	4	mill	mill	NN
40318	3087	5	.	.	.
40318	3087	6	]	]	-RRB-
40318	3088	1	[	[	-LRB-
40318	3088	2	Illustration	illustration	NN
40318	3088	3	:	:	:
40318	3088	4	FIG	FIG	NNP
40318	3088	5	.	.	.
40318	3089	1	42.--Harris	42.--harris	CD
40318	3089	2	curd	curd	NN
40318	3089	3	-	-	HYPH
40318	3089	4	mill	mill	NN
40318	3089	5	.	.	.
40318	3089	6	]	]	-RRB-
40318	3090	1	There	there	EX
40318	3090	2	are	be	VBP
40318	3090	3	many	many	JJ
40318	3090	4	kinds	kind	NNS
40318	3090	5	and	and	CC
40318	3090	6	styles	style	NNS
40318	3090	7	of	of	IN
40318	3090	8	curd	curd	NN
40318	3090	9	-	-	HYPH
40318	3090	10	mills	mill	NNS
40318	3090	11	on	on	IN
40318	3090	12	the	the	DT
40318	3090	13	market	market	NN
40318	3090	14	.	.	.
40318	3091	1	Gosselin	Gosselin	NNP
40318	3091	2	,	,	,
40318	3091	3	Barnard	Barnard	NNP
40318	3091	4	,	,	,
40318	3091	5	Pohl	Pohl	NNP
40318	3091	6	,	,	,
40318	3091	7	Junker	Junker	NNP
40318	3091	8	,	,	,
40318	3091	9	Victor	Victor	NNP
40318	3091	10	,	,	,
40318	3091	11	Harris	Harris	NNP
40318	3091	12	are	be	VBP
40318	3091	13	well	well	RB
40318	3091	14	-	-	HYPH
40318	3091	15	known	know	VBN
40318	3091	16	kinds	kind	NNS
40318	3091	17	(	(	-LRB-
40318	3091	18	Figs	fig	NNS
40318	3091	19	.	.	.
40318	3092	1	39	39	CD
40318	3092	2	-	-	SYM
40318	3092	3	42	42	CD
40318	3092	4	)	)	-RRB-
40318	3092	5	.	.	.
40318	3093	1	Some	some	DT
40318	3093	2	are	be	VBP
40318	3093	3	hand	hand	NN
40318	3093	4	,	,	,
40318	3093	5	others	other	NNS
40318	3093	6	power	power	NN
40318	3093	7	mills	mill	NNS
40318	3093	8	.	.	.
40318	3094	1	Some	some	DT
40318	3094	2	of	of	IN
40318	3094	3	these	these	DT
40318	3094	4	tear	tear	VBP
40318	3094	5	the	the	DT
40318	3094	6	curd	curd	NN
40318	3094	7	into	into	IN
40318	3094	8	pieces	piece	NNS
40318	3094	9	of	of	IN
40318	3094	10	unequal	unequal	JJ
40318	3094	11	size	size	NN
40318	3094	12	,	,	,
40318	3094	13	others	other	NNS
40318	3094	14	cut	cut	VBD
40318	3094	15	it	-PRON-	PRP
40318	3094	16	into	into	IN
40318	3094	17	uniform	uniform	JJ
40318	3094	18	pieces	piece	NNS
40318	3094	19	.	.	.
40318	3095	1	A	a	DT
40318	3095	2	mill	mill	NN
40318	3095	3	that	that	WDT
40318	3095	4	will	will	MD
40318	3095	5	do	do	VB
40318	3095	6	the	the	DT
40318	3095	7	work	work	NN
40318	3095	8	with	with	IN
40318	3095	9	the	the	DT
40318	3095	10	least	least	JJS
40318	3095	11	possible	possible	JJ
40318	3095	12	pressure	pressure	NN
40318	3095	13	on	on	IN
40318	3095	14	the	the	DT
40318	3095	15	curd	curd	NN
40318	3095	16	and	and	CC
40318	3095	17	which	which	WDT
40318	3095	18	will	will	MD
40318	3095	19	cut	cut	VB
40318	3095	20	it	-PRON-	PRP
40318	3095	21	into	into	IN
40318	3095	22	small	small	JJ
40318	3095	23	uniform	uniform	NN
40318	3095	24	-	-	HYPH
40318	3095	25	sized	sized	JJ
40318	3095	26	pieces	piece	NNS
40318	3095	27	is	be	VBZ
40318	3095	28	most	most	RBS
40318	3095	29	desirable	desirable	JJ
40318	3095	30	.	.	.
40318	3096	1	The	the	DT
40318	3096	2	ideal	ideal	JJ
40318	3096	3	mill	mill	NN
40318	3096	4	should	should	MD
40318	3096	5	release	release	VB
40318	3096	6	the	the	DT
40318	3096	7	least	least	JJS
40318	3096	8	fat	fat	NN
40318	3096	9	and	and	CC
40318	3096	10	leave	leave	VB
40318	3096	11	the	the	DT
40318	3096	12	curd	curd	NN
40318	3096	13	in	in	IN
40318	3096	14	the	the	DT
40318	3096	15	best	good	JJS
40318	3096	16	condition	condition	NN
40318	3096	17	to	to	TO
40318	3096	18	receive	receive	VB
40318	3096	19	the	the	DT
40318	3096	20	salt	salt	NN
40318	3096	21	.	.	.
40318	3097	1	It	-PRON-	PRP
40318	3097	2	is	be	VBZ
40318	3097	3	impossible	impossible	JJ
40318	3097	4	to	to	TO
40318	3097	5	run	run	VB
40318	3097	6	curd	curd	NN
40318	3097	7	through	through	IN
40318	3097	8	any	any	DT
40318	3097	9	mill	mill	NN
40318	3097	10	without	without	IN
40318	3097	11	exposing	expose	VBG
40318	3097	12	some	some	DT
40318	3097	13	fat	fat	NN
40318	3097	14	on	on	IN
40318	3097	15	the	the	DT
40318	3097	16	freshly	freshly	RB
40318	3097	17	cut	cut	VBN
40318	3097	18	surfaces	surface	NNS
40318	3097	19	,	,	,
40318	3097	20	and	and	CC
40318	3097	21	if	if	IN
40318	3097	22	the	the	DT
40318	3097	23	curd	curd	NN
40318	3097	24	is	be	VBZ
40318	3097	25	put	put	VBN
40318	3097	26	under	under	IN
40318	3097	27	pressure	pressure	NN
40318	3097	28	,	,	,
40318	3097	29	more	more	JJR
40318	3097	30	fat	fat	NN
40318	3097	31	will	will	MD
40318	3097	32	be	be	VB
40318	3097	33	pressed	press	VBN
40318	3097	34	out	out	RP
40318	3097	35	and	and	CC
40318	3097	36	lost	lose	VBN
40318	3097	37	.	.	.
40318	3098	1	Cutting	cut	VBG
40318	3098	2	in	in	IN
40318	3098	3	the	the	DT
40318	3098	4	mill	mill	NN
40318	3098	5	,	,	,
40318	3098	6	like	like	IN
40318	3098	7	cutting	cut	VBG
40318	3098	8	the	the	DT
40318	3098	9	curd	curd	NN
40318	3098	10	after	after	IN
40318	3098	11	coagulation	coagulation	NN
40318	3098	12	by	by	IN
40318	3098	13	rennet	rennet	NN
40318	3098	14	,	,	,
40318	3098	15	may	may	MD
40318	3098	16	be	be	VB
40318	3098	17	called	call	VBN
40318	3098	18	a	a	DT
40318	3098	19	necessary	necessary	JJ
40318	3098	20	evil	evil	NN
40318	3098	21	.	.	.
40318	3099	1	There	there	EX
40318	3099	2	is	be	VBZ
40318	3099	3	an	an	DT
40318	3099	4	unavoidable	unavoidable	JJ
40318	3099	5	mechanical	mechanical	JJ
40318	3099	6	loss	loss	NN
40318	3099	7	which	which	WDT
40318	3099	8	may	may	MD
40318	3099	9	be	be	VB
40318	3099	10	greater	great	JJR
40318	3099	11	or	or	CC
40318	3099	12	less	less	RBR
40318	3099	13	according	accord	VBG
40318	3099	14	to	to	IN
40318	3099	15	the	the	DT
40318	3099	16	mill	mill	NN
40318	3099	17	used	use	VBN
40318	3099	18	.	.	.
40318	3100	1	If	if	IN
40318	3100	2	the	the	DT
40318	3100	3	curd	curd	NN
40318	3100	4	has	have	VBZ
40318	3100	5	been	be	VBN
40318	3100	6	properly	properly	RB
40318	3100	7	handled	handle	VBN
40318	3100	8	so	so	IN
40318	3100	9	that	that	IN
40318	3100	10	the	the	DT
40318	3100	11	water	water	NN
40318	3100	12	in	in	IN
40318	3100	13	it	-PRON-	PRP
40318	3100	14	has	have	VBZ
40318	3100	15	become	become	VBN
40318	3100	16	thoroughly	thoroughly	RB
40318	3100	17	assimilated	assimilate	VBN
40318	3100	18	(	(	-LRB-
40318	3100	19	properly	properly	RB
40318	3100	20	incorporated	incorporate	VBN
40318	3100	21	)	)	-RRB-
40318	3100	22	,	,	,
40318	3100	23	this	this	DT
40318	3100	24	loss	loss	NN
40318	3100	25	will	will	MD
40318	3100	26	be	be	VB
40318	3100	27	reduced	reduce	VBN
40318	3100	28	to	to	IN
40318	3100	29	the	the	DT
40318	3100	30	minimum	minimum	NN
40318	3100	31	.	.	.
40318	3101	1	If	if	IN
40318	3101	2	the	the	DT
40318	3101	3	curd	curd	NN
40318	3101	4	contains	contain	VBZ
40318	3101	5	free	free	JJ
40318	3101	6	moisture	moisture	NN
40318	3101	7	and	and	CC
40318	3101	8	many	many	JJ
40318	3101	9	of	of	IN
40318	3101	10	the	the	DT
40318	3101	11	particles	particle	NNS
40318	3101	12	have	have	VBP
40318	3101	13	soft	soft	JJ
40318	3101	14	interiors	interior	NNS
40318	3101	15	,	,	,
40318	3101	16	a	a	DT
40318	3101	17	stream	stream	NN
40318	3101	18	of	of	IN
40318	3101	19	white	white	JJ
40318	3101	20	whey	whey	NN
40318	3101	21	will	will	MD
40318	3101	22	run	run	VB
40318	3101	23	down	down	IN
40318	3101	24	the	the	DT
40318	3101	25	vat	vat	NN
40318	3101	26	as	as	IN
40318	3101	27	the	the	DT
40318	3101	28	curd	curd	NN
40318	3101	29	masses	masse	NNS
40318	3101	30	are	be	VBP
40318	3101	31	cut	cut	VBN
40318	3101	32	.	.	.
40318	3102	1	Some	some	DT
40318	3102	2	samples	sample	NNS
40318	3102	3	of	of	IN
40318	3102	4	such	such	JJ
40318	3102	5	white	white	JJ
40318	3102	6	whey	whey	NN
40318	3102	7	will	will	MD
40318	3102	8	test	test	VB
40318	3102	9	as	as	RB
40318	3102	10	high	high	JJ
40318	3102	11	as	as	IN
40318	3102	12	15	15	CD
40318	3102	13	per	per	NN
40318	3102	14	cent	cent	NN
40318	3102	15	fat	fat	NN
40318	3102	16	.	.	.
40318	3103	1	This	this	DT
40318	3103	2	not	not	RB
40318	3103	3	only	only	RB
40318	3103	4	causes	cause	VBZ
40318	3103	5	a	a	DT
40318	3103	6	loss	loss	NN
40318	3103	7	in	in	IN
40318	3103	8	yield	yield	NN
40318	3103	9	but	but	CC
40318	3103	10	in	in	IN
40318	3103	11	quality	quality	NN
40318	3103	12	of	of	IN
40318	3103	13	cheese	cheese	NN
40318	3103	14	,	,	,
40318	3103	15	according	accord	VBG
40318	3103	16	to	to	IN
40318	3103	17	the	the	DT
40318	3103	18	amount	amount	NN
40318	3103	19	of	of	IN
40318	3103	20	fat	fat	NN
40318	3103	21	lost	lose	VBN
40318	3103	22	.	.	.
40318	3104	1	White	white	JJ
40318	3104	2	whey	whey	NN
40318	3104	3	is	be	VBZ
40318	3104	4	an	an	DT
40318	3104	5	indication	indication	NN
40318	3104	6	of	of	IN
40318	3104	7	loss	loss	NN
40318	3104	8	of	of	IN
40318	3104	9	fat	fat	NN
40318	3104	10	.	.	.
40318	3105	1	If	if	IN
40318	3105	2	the	the	DT
40318	3105	3	proper	proper	JJ
40318	3105	4	amount	amount	NN
40318	3105	5	of	of	IN
40318	3105	6	moisture	moisture	NN
40318	3105	7	is	be	VBZ
40318	3105	8	present	present	JJ
40318	3105	9	and	and	CC
40318	3105	10	is	be	VBZ
40318	3105	11	so	so	RB
40318	3105	12	thoroughly	thoroughly	RB
40318	3105	13	incorporated	incorporate	VBN
40318	3105	14	in	in	IN
40318	3105	15	the	the	DT
40318	3105	16	curd	curd	NN
40318	3105	17	that	that	WDT
40318	3105	18	it	-PRON-	PRP
40318	3105	19	can	can	MD
40318	3105	20	be	be	VB
40318	3105	21	separated	separate	VBN
40318	3105	22	only	only	RB
40318	3105	23	by	by	IN
40318	3105	24	evaporation	evaporation	NN
40318	3105	25	,	,	,
40318	3105	26	the	the	DT
40318	3105	27	ideal	ideal	JJ
40318	3105	28	condition	condition	NN
40318	3105	29	has	have	VBZ
40318	3105	30	been	be	VBN
40318	3105	31	reached	reach	VBN
40318	3105	32	.	.	.
40318	3106	1	While	while	IN
40318	3106	2	milling	milling	NN
40318	3106	3	,	,	,
40318	3106	4	the	the	DT
40318	3106	5	cut	cut	NN
40318	3106	6	curd	curd	NN
40318	3106	7	should	should	MD
40318	3106	8	be	be	VB
40318	3106	9	stirred	stir	VBN
40318	3106	10	as	as	RB
40318	3106	11	fast	fast	RB
40318	3106	12	as	as	IN
40318	3106	13	milled	mill	VBN
40318	3106	14	to	to	TO
40318	3106	15	prevent	prevent	VB
40318	3106	16	matting	matting	NN
40318	3106	17	again	again	RB
40318	3106	18	and	and	CC
40318	3106	19	to	to	TO
40318	3106	20	allow	allow	VB
40318	3106	21	odors	odor	NNS
40318	3106	22	to	to	TO
40318	3106	23	escape	escape	VB
40318	3106	24	.	.	.
40318	3107	1	This	this	DT
40318	3107	2	stirring	stirring	NN
40318	3107	3	is	be	VBZ
40318	3107	4	usually	usually	RB
40318	3107	5	performed	perform	VBN
40318	3107	6	with	with	IN
40318	3107	7	a	a	DT
40318	3107	8	curd	curd	NN
40318	3107	9	fork	fork	NN
40318	3107	10	(	(	-LRB-
40318	3107	11	Fig	fig	NN
40318	3107	12	.	.	.
40318	3108	1	43	43	LS
40318	3108	2	)	)	-RRB-
40318	3108	3	.	.	.
40318	3109	1	At	at	IN
40318	3109	2	the	the	DT
40318	3109	3	same	same	JJ
40318	3109	4	time	time	NN
40318	3109	5	the	the	DT
40318	3109	6	temperature	temperature	NN
40318	3109	7	will	will	MD
40318	3109	8	be	be	VB
40318	3109	9	lowered	lower	VBN
40318	3109	10	.	.	.
40318	3110	1	The	the	DT
40318	3110	2	milled	mill	VBN
40318	3110	3	curd	curd	NN
40318	3110	4	should	should	MD
40318	3110	5	be	be	VB
40318	3110	6	spread	spread	VBN
40318	3110	7	evenly	evenly	RB
40318	3110	8	over	over	IN
40318	3110	9	the	the	DT
40318	3110	10	upper	upper	JJ
40318	3110	11	three	three	CD
40318	3110	12	-	-	HYPH
40318	3110	13	quarters	quarter	NNS
40318	3110	14	of	of	IN
40318	3110	15	the	the	DT
40318	3110	16	bottom	bottom	NN
40318	3110	17	of	of	IN
40318	3110	18	the	the	DT
40318	3110	19	vat	vat	NN
40318	3110	20	.	.	.
40318	3111	1	The	the	DT
40318	3111	2	flavor	flavor	NN
40318	3111	3	of	of	IN
40318	3111	4	the	the	DT
40318	3111	5	curd	curd	NN
40318	3111	6	that	that	WDT
40318	3111	7	has	have	VBZ
40318	3111	8	been	be	VBN
40318	3111	9	made	make	VBN
40318	3111	10	from	from	IN
40318	3111	11	tainted	tainted	JJ
40318	3111	12	milk	milk	NN
40318	3111	13	can	can	MD
40318	3111	14	be	be	VB
40318	3111	15	very	very	RB
40318	3111	16	much	much	RB
40318	3111	17	improved	improve	VBN
40318	3111	18	by	by	IN
40318	3111	19	stirring	stir	VBG
40318	3111	20	at	at	IN
40318	3111	21	this	this	DT
40318	3111	22	time	time	NN
40318	3111	23	so	so	IN
40318	3111	24	that	that	IN
40318	3111	25	air	air	NN
40318	3111	26	can	can	MD
40318	3111	27	enter	enter	VB
40318	3111	28	.	.	.
40318	3112	1	[	[	-LRB-
40318	3112	2	Illustration	illustration	NN
40318	3112	3	:	:	:
40318	3112	4	FIG	FIG	NNP
40318	3112	5	.	.	.
40318	3113	1	43.--A	43.--a	LS
40318	3113	2	curd	curd	NNP
40318	3113	3	fork	fork	NN
40318	3113	4	.	.	.
40318	3113	5	]	]	-RRB-
40318	3114	1	A	a	DT
40318	3114	2	gassy	gassy	JJ
40318	3114	3	curd	curd	NN
40318	3114	4	,	,	,
40318	3114	5	which	which	WDT
40318	3114	6	has	have	VBZ
40318	3114	7	been	be	VBN
40318	3114	8	held	hold	VBN
40318	3114	9	until	until	IN
40318	3114	10	the	the	DT
40318	3114	11	holes	hole	NNS
40318	3114	12	have	have	VBP
40318	3114	13	become	become	VBN
40318	3114	14	flattened	flatten	VBN
40318	3114	15	,	,	,
40318	3114	16	should	should	MD
40318	3114	17	be	be	VB
40318	3114	18	stirred	stir	VBN
40318	3114	19	very	very	RB
40318	3114	20	frequently	frequently	RB
40318	3114	21	during	during	IN
40318	3114	22	this	this	DT
40318	3114	23	stage	stage	NN
40318	3114	24	to	to	TO
40318	3114	25	allow	allow	VB
40318	3114	26	the	the	DT
40318	3114	27	gas	gas	NN
40318	3114	28	to	to	TO
40318	3114	29	escape	escape	VB
40318	3114	30	,	,	,
40318	3114	31	thereby	thereby	RB
40318	3114	32	improving	improve	VBG
40318	3114	33	the	the	DT
40318	3114	34	flavor	flavor	NN
40318	3114	35	.	.	.
40318	3115	1	+204	+204	NNP
40318	3115	2	.	.	.
40318	3116	1	Salting.+--Salt	Salting.+--Salt	NNP
40318	3116	2	is	be	VBZ
40318	3116	3	added	add	VBN
40318	3116	4	to	to	IN
40318	3116	5	Cheddar	Cheddar	NNP
40318	3116	6	curd	curd	NN
40318	3116	7	for	for	IN
40318	3116	8	several	several	JJ
40318	3116	9	purposes	purpose	NNS
40318	3116	10	:	:	:
40318	3116	11	(	(	-LRB-
40318	3116	12	1	1	LS
40318	3116	13	)	)	-RRB-
40318	3116	14	for	for	IN
40318	3116	15	its	-PRON-	PRP$
40318	3116	16	taste	taste	NN
40318	3116	17	;	;	,
40318	3116	18	(	(	-LRB-
40318	3116	19	2	2	LS
40318	3116	20	)	)	-RRB-
40318	3116	21	to	to	TO
40318	3116	22	aid	aid	VB
40318	3116	23	in	in	IN
40318	3116	24	the	the	DT
40318	3116	25	removal	removal	NN
40318	3116	26	of	of	IN
40318	3116	27	the	the	DT
40318	3116	28	whey	whey	NN
40318	3116	29	and	and	CC
40318	3116	30	to	to	TO
40318	3116	31	harden	harden	VB
40318	3116	32	and	and	CC
40318	3116	33	shrink	shrink	VB
40318	3116	34	the	the	DT
40318	3116	35	curd	curd	NN
40318	3116	36	;	;	:
40318	3116	37	(	(	-LRB-
40318	3116	38	3	3	LS
40318	3116	39	)	)	-RRB-
40318	3116	40	to	to	TO
40318	3116	41	influence	influence	VB
40318	3116	42	the	the	DT
40318	3116	43	fermentation	fermentation	NN
40318	3116	44	by	by	IN
40318	3116	45	slowing	slow	VBG
40318	3116	46	down	down	RP
40318	3116	47	acidification	acidification	NN
40318	3116	48	,	,	,
40318	3116	49	checking	check	VBG
40318	3116	50	the	the	DT
40318	3116	51	growth	growth	NN
40318	3116	52	of	of	IN
40318	3116	53	unfavorable	unfavorable	JJ
40318	3116	54	organisms	organism	NNS
40318	3116	55	and	and	CC
40318	3116	56	delaying	delay	VBG
40318	3116	57	ripening	ripening	JJ
40318	3116	58	.	.	.
40318	3117	1	The	the	DT
40318	3117	2	salt	salt	NN
40318	3117	3	should	should	MD
40318	3117	4	be	be	VB
40318	3117	5	pure	pure	JJ
40318	3117	6	.	.	.
40318	3118	1	It	-PRON-	PRP
40318	3118	2	should	should	MD
40318	3118	3	be	be	VB
40318	3118	4	coarse	coarse	RB
40318	3118	5	-	-	HYPH
40318	3118	6	grained	grain	VBN
40318	3118	7	,	,	,
40318	3118	8	because	because	IN
40318	3118	9	the	the	DT
40318	3118	10	large	large	JJ
40318	3118	11	grains	grain	NNS
40318	3118	12	dissolve	dissolve	VBP
40318	3118	13	more	more	RBR
40318	3118	14	slowly	slowly	RB
40318	3118	15	and	and	CC
40318	3118	16	permit	permit	VB
40318	3118	17	its	-PRON-	PRP$
40318	3118	18	absorption	absorption	NN
40318	3118	19	to	to	IN
40318	3118	20	a	a	DT
40318	3118	21	much	much	RB
40318	3118	22	larger	large	JJR
40318	3118	23	extent	extent	NN
40318	3118	24	than	than	IN
40318	3118	25	the	the	DT
40318	3118	26	fine	fine	RB
40318	3118	27	-	-	HYPH
40318	3118	28	grained	grain	VBN
40318	3118	29	salt	salt	NN
40318	3118	30	.	.	.
40318	3119	1	Salt	salt	NN
40318	3119	2	that	that	WDT
40318	3119	3	dissolves	dissolve	VBZ
40318	3119	4	slowly	slowly	RB
40318	3119	5	is	be	VBZ
40318	3119	6	,	,	,
40318	3119	7	therefore	therefore	RB
40318	3119	8	,	,	,
40318	3119	9	to	to	TO
40318	3119	10	be	be	VB
40318	3119	11	sought	seek	VBN
40318	3119	12	for	for	IN
40318	3119	13	this	this	DT
40318	3119	14	purpose	purpose	NN
40318	3119	15	.	.	.
40318	3120	1	The	the	DT
40318	3120	2	following	follow	VBG
40318	3120	3	factors	factor	NNS
40318	3120	4	must	must	MD
40318	3120	5	be	be	VB
40318	3120	6	considered	consider	VBN
40318	3120	7	in	in	IN
40318	3120	8	determining	determine	VBG
40318	3120	9	the	the	DT
40318	3120	10	amount	amount	NN
40318	3120	11	of	of	IN
40318	3120	12	salt	salt	NN
40318	3120	13	to	to	TO
40318	3120	14	be	be	VB
40318	3120	15	used	use	VBN
40318	3120	16	:	:	:
40318	3120	17	(	(	-LRB-
40318	3120	18	1	1	LS
40318	3120	19	)	)	-RRB-
40318	3120	20	the	the	DT
40318	3120	21	amount	amount	NN
40318	3120	22	of	of	IN
40318	3120	23	curd	curd	NN
40318	3120	24	from	from	IN
40318	3120	25	the	the	DT
40318	3120	26	milk	milk	NN
40318	3120	27	;	;	,
40318	3120	28	(	(	-LRB-
40318	3120	29	2	2	LS
40318	3120	30	)	)	-RRB-
40318	3120	31	the	the	DT
40318	3120	32	percentage	percentage	NN
40318	3120	33	of	of	IN
40318	3120	34	water	water	NN
40318	3120	35	in	in	IN
40318	3120	36	the	the	DT
40318	3120	37	curd	curd	NN
40318	3120	38	;	;	:
40318	3120	39	(	(	-LRB-
40318	3120	40	3	3	LS
40318	3120	41	)	)	-RRB-
40318	3120	42	the	the	DT
40318	3120	43	acidity	acidity	NN
40318	3120	44	of	of	IN
40318	3120	45	the	the	DT
40318	3120	46	curd	curd	NN
40318	3120	47	;	;	:
40318	3120	48	(	(	-LRB-
40318	3120	49	4	4	LS
40318	3120	50	)	)	-RRB-
40318	3120	51	the	the	DT
40318	3120	52	particular	particular	JJ
40318	3120	53	market	market	NN
40318	3120	54	form	form	NN
40318	3120	55	of	of	IN
40318	3120	56	cheese	cheese	NN
40318	3120	57	desired	desire	VBN
40318	3120	58	.	.	.
40318	3121	1	The	the	DT
40318	3121	2	custom	custom	NN
40318	3121	3	of	of	IN
40318	3121	4	determining	determine	VBG
40318	3121	5	the	the	DT
40318	3121	6	quantity	quantity	NN
40318	3121	7	of	of	IN
40318	3121	8	salt	salt	NN
40318	3121	9	by	by	IN
40318	3121	10	the	the	DT
40318	3121	11	weight	weight	NN
40318	3121	12	of	of	IN
40318	3121	13	milk	milk	NN
40318	3121	14	is	be	VBZ
40318	3121	15	an	an	DT
40318	3121	16	inaccurate	inaccurate	JJ
40318	3121	17	practice	practice	NN
40318	3121	18	.	.	.
40318	3122	1	The	the	DT
40318	3122	2	amount	amount	NN
40318	3122	3	of	of	IN
40318	3122	4	salt	salt	NN
40318	3122	5	should	should	MD
40318	3122	6	be	be	VB
40318	3122	7	based	base	VBN
40318	3122	8	on	on	IN
40318	3122	9	the	the	DT
40318	3122	10	amount	amount	NN
40318	3122	11	of	of	IN
40318	3122	12	curd	curd	NN
40318	3122	13	.	.	.
40318	3123	1	If	if	IN
40318	3123	2	the	the	DT
40318	3123	3	amount	amount	NN
40318	3123	4	of	of	IN
40318	3123	5	fat	fat	NN
40318	3123	6	in	in	IN
40318	3123	7	the	the	DT
40318	3123	8	milk	milk	NN
40318	3123	9	is	be	VBZ
40318	3123	10	known	know	VBN
40318	3123	11	,	,	,
40318	3123	12	a	a	DT
40318	3123	13	fairly	fairly	RB
40318	3123	14	accurate	accurate	JJ
40318	3123	15	estimate	estimate	NN
40318	3123	16	of	of	IN
40318	3123	17	the	the	DT
40318	3123	18	amount	amount	NN
40318	3123	19	of	of	IN
40318	3123	20	curd	curd	NN
40318	3123	21	can	can	MD
40318	3123	22	be	be	VB
40318	3123	23	made	make	VBN
40318	3123	24	.	.	.
40318	3124	1	It	-PRON-	PRP
40318	3124	2	would	would	MD
40318	3124	3	be	be	VB
40318	3124	4	more	more	RBR
40318	3124	5	accurate	accurate	JJ
40318	3124	6	to	to	TO
40318	3124	7	weigh	weigh	VB
40318	3124	8	the	the	DT
40318	3124	9	curd	curd	NN
40318	3124	10	before	before	IN
40318	3124	11	salting	salt	VBG
40318	3124	12	,	,	,
40318	3124	13	but	but	CC
40318	3124	14	this	this	DT
40318	3124	15	is	be	VBZ
40318	3124	16	not	not	RB
40318	3124	17	practicable	practicable	JJ
40318	3124	18	or	or	CC
40318	3124	19	necessary	necessary	JJ
40318	3124	20	to	to	TO
40318	3124	21	insure	insure	VB
40318	3124	22	a	a	DT
40318	3124	23	good	good	JJ
40318	3124	24	quality	quality	NN
40318	3124	25	of	of	IN
40318	3124	26	cheese	cheese	NN
40318	3124	27	.	.	.
40318	3125	1	The	the	DT
40318	3125	2	amount	amount	NN
40318	3125	3	of	of	IN
40318	3125	4	salt	salt	NN
40318	3125	5	varies	varie	NNS
40318	3125	6	from	from	IN
40318	3125	7	1½	1½	CD
40318	3125	8	to	to	IN
40318	3125	9	2½	2½	CD
40318	3125	10	pounds	pound	NNS
40318	3125	11	of	of	IN
40318	3125	12	salt	salt	NN
40318	3125	13	to	to	IN
40318	3125	14	the	the	DT
40318	3125	15	curd	curd	NN
40318	3125	16	from	from	IN
40318	3125	17	each	each	DT
40318	3125	18	1000	1000	CD
40318	3125	19	pounds	pound	NNS
40318	3125	20	of	of	IN
40318	3125	21	milk	milk	NN
40318	3125	22	.	.	.
40318	3126	1	The	the	DT
40318	3126	2	salt	salt	NN
40318	3126	3	should	should	MD
40318	3126	4	not	not	RB
40318	3126	5	be	be	VB
40318	3126	6	added	add	VBN
40318	3126	7	directly	directly	RB
40318	3126	8	after	after	IN
40318	3126	9	milling	mill	VBG
40318	3126	10	because	because	IN
40318	3126	11	,	,	,
40318	3126	12	at	at	IN
40318	3126	13	that	that	DT
40318	3126	14	time	time	NN
40318	3126	15	,	,	,
40318	3126	16	it	-PRON-	PRP
40318	3126	17	would	would	MD
40318	3126	18	cause	cause	VB
40318	3126	19	a	a	DT
40318	3126	20	large	large	JJ
40318	3126	21	loss	loss	NN
40318	3126	22	of	of	IN
40318	3126	23	fat	fat	NN
40318	3126	24	.	.	.
40318	3127	1	After	after	IN
40318	3127	2	milling	mill	VBG
40318	3127	3	there	there	EX
40318	3127	4	should	should	MD
40318	3127	5	be	be	VB
40318	3127	6	time	time	NN
40318	3127	7	before	before	IN
40318	3127	8	salting	salt	VBG
40318	3127	9	for	for	IN
40318	3127	10	the	the	DT
40318	3127	11	freshly	freshly	RB
40318	3127	12	cut	cut	VBN
40318	3127	13	surfaces	surface	NNS
40318	3127	14	to	to	TO
40318	3127	15	dry	dry	VB
40318	3127	16	or	or	CC
40318	3127	17	"	"	``
40318	3127	18	heal	heal	VB
40318	3127	19	over	over	RP
40318	3127	20	.	.	.
40318	3127	21	"	"	''
40318	3128	1	When	when	WRB
40318	3128	2	first	first	RB
40318	3128	3	milled	mill	VBD
40318	3128	4	the	the	DT
40318	3128	5	curd	curd	NN
40318	3128	6	has	have	VBZ
40318	3128	7	a	a	DT
40318	3128	8	dry	dry	JJ
40318	3128	9	harsh	harsh	JJ
40318	3128	10	feeling	feeling	NN
40318	3128	11	;	;	:
40318	3128	12	when	when	WRB
40318	3128	13	ready	ready	JJ
40318	3128	14	to	to	TO
40318	3128	15	salt	salt	VB
40318	3128	16	it	-PRON-	PRP
40318	3128	17	will	will	MD
40318	3128	18	feel	feel	VB
40318	3128	19	soft	soft	JJ
40318	3128	20	and	and	CC
40318	3128	21	mellow	mellow	JJ
40318	3128	22	and	and	CC
40318	3128	23	some	some	DT
40318	3128	24	moisture	moisture	NN
40318	3128	25	can	can	MD
40318	3128	26	usually	usually	RB
40318	3128	27	be	be	VB
40318	3128	28	squeezed	squeeze	VBN
40318	3128	29	out	out	RP
40318	3128	30	easily	easily	RB
40318	3128	31	.	.	.
40318	3129	1	Fifteen	fifteen	CD
40318	3129	2	to	to	TO
40318	3129	3	twenty	twenty	CD
40318	3129	4	minutes	minute	NNS
40318	3129	5	from	from	IN
40318	3129	6	the	the	DT
40318	3129	7	time	time	NN
40318	3129	8	of	of	IN
40318	3129	9	milling	milling	NN
40318	3129	10	are	be	VBP
40318	3129	11	required	require	VBN
40318	3129	12	before	before	IN
40318	3129	13	the	the	DT
40318	3129	14	curd	curd	NN
40318	3129	15	is	be	VBZ
40318	3129	16	ready	ready	JJ
40318	3129	17	for	for	IN
40318	3129	18	the	the	DT
40318	3129	19	salt	salt	NN
40318	3129	20	.	.	.
40318	3130	1	When	when	WRB
40318	3130	2	ready	ready	JJ
40318	3130	3	,	,	,
40318	3130	4	the	the	DT
40318	3130	5	curd	curd	NN
40318	3130	6	should	should	MD
40318	3130	7	be	be	VB
40318	3130	8	spread	spread	VBN
40318	3130	9	evenly	evenly	RB
40318	3130	10	over	over	IN
40318	3130	11	the	the	DT
40318	3130	12	bottom	bottom	NN
40318	3130	13	of	of	IN
40318	3130	14	the	the	DT
40318	3130	15	vat	vat	NN
40318	3130	16	.	.	.
40318	3131	1	The	the	DT
40318	3131	2	salt	salt	NN
40318	3131	3	should	should	MD
40318	3131	4	be	be	VB
40318	3131	5	carefully	carefully	RB
40318	3131	6	weighed	weigh	VBN
40318	3131	7	,	,	,
40318	3131	8	and	and	CC
40318	3131	9	then	then	RB
40318	3131	10	applied	apply	VBD
40318	3131	11	,	,	,
40318	3131	12	evenly	evenly	RB
40318	3131	13	,	,	,
40318	3131	14	over	over	IN
40318	3131	15	the	the	DT
40318	3131	16	surface	surface	NN
40318	3131	17	of	of	IN
40318	3131	18	the	the	DT
40318	3131	19	curd	curd	NN
40318	3131	20	,	,	,
40318	3131	21	in	in	IN
40318	3131	22	two	two	CD
40318	3131	23	or	or	CC
40318	3131	24	three	three	CD
40318	3131	25	applications	application	NNS
40318	3131	26	.	.	.
40318	3132	1	The	the	DT
40318	3132	2	curd	curd	NN
40318	3132	3	should	should	MD
40318	3132	4	be	be	VB
40318	3132	5	thoroughly	thoroughly	RB
40318	3132	6	stirred	stir	VBN
40318	3132	7	after	after	IN
40318	3132	8	each	each	DT
40318	3132	9	application	application	NN
40318	3132	10	of	of	IN
40318	3132	11	salt	salt	NN
40318	3132	12	.	.	.
40318	3133	1	While	while	IN
40318	3133	2	the	the	DT
40318	3133	3	salt	salt	NN
40318	3133	4	is	be	VBZ
40318	3133	5	being	be	VBG
40318	3133	6	dissolved	dissolve	VBN
40318	3133	7	and	and	CC
40318	3133	8	absorbed	absorb	VBN
40318	3133	9	,	,	,
40318	3133	10	the	the	DT
40318	3133	11	curd	curd	NN
40318	3133	12	should	should	MD
40318	3133	13	be	be	VB
40318	3133	14	stirred	stir	VBN
40318	3133	15	occasionally	occasionally	RB
40318	3133	16	to	to	TO
40318	3133	17	prevent	prevent	VB
40318	3133	18	lumps	lump	NNS
40318	3133	19	from	from	IN
40318	3133	20	forming	form	VBG
40318	3133	21	.	.	.
40318	3134	1	[	[	-LRB-
40318	3134	2	Illustration	illustration	NN
40318	3134	3	:	:	:
40318	3134	4	FIG	FIG	NNP
40318	3134	5	.	.	.
40318	3135	1	44.--Wilson	44.--wilson	CD
40318	3135	2	press	press	NNP
40318	3135	3	hoop	hoop	NNP
40318	3135	4	.	.	.
40318	3136	1	_	_	NNP
40318	3136	2	A	A	NNP
40318	3136	3	_	_	NNP
40318	3136	4	,	,	,
40318	3136	5	complete	complete	JJ
40318	3136	6	hoop	hoop	NN
40318	3136	7	;	;	:
40318	3136	8	_	_	NNP
40318	3136	9	B	B	NNP
40318	3136	10	_	_	NNP
40318	3136	11	,	,	,
40318	3136	12	bottom	bottom	JJ
40318	3136	13	cover	cover	NN
40318	3136	14	with	with	IN
40318	3136	15	wide	wide	JJ
40318	3136	16	flange	flange	NN
40318	3136	17	;	;	:
40318	3136	18	_	_	NNP
40318	3136	19	C	C	NNP
40318	3136	20	_	_	NNP
40318	3136	21	,	,	,
40318	3136	22	top	top	JJ
40318	3136	23	cover	cover	NN
40318	3136	24	with	with	IN
40318	3136	25	narrow	narrow	JJ
40318	3136	26	flange	flange	NN
40318	3136	27	;	;	:
40318	3136	28	_	_	NNP
40318	3136	29	D	D	NNP
40318	3136	30	_	_	NNP
40318	3136	31	,	,	,
40318	3136	32	closed	closed	JJ
40318	3136	33	body	body	NN
40318	3136	34	;	;	:
40318	3136	35	_	_	NNP
40318	3136	36	E	E	NNP
40318	3136	37	_	_	NNP
40318	3136	38	,	,	,
40318	3136	39	bandager	bandager	NN
40318	3136	40	.	.	.
40318	3136	41	]	]	-RRB-
40318	3137	1	[	[	-LRB-
40318	3137	2	Illustration	illustration	NN
40318	3137	3	:	:	:
40318	3137	4	FIG	FIG	NNP
40318	3137	5	.	.	.
40318	3138	1	45.--Fraser	45.--fraser	CD
40318	3138	2	press	press	NNP
40318	3138	3	hoop	hoop	NNP
40318	3138	4	.	.	.
40318	3139	1	_	_	NNP
40318	3139	2	A	A	NNP
40318	3139	3	_	_	NNP
40318	3139	4	,	,	,
40318	3139	5	complete	complete	JJ
40318	3139	6	hoop	hoop	NN
40318	3139	7	;	;	:
40318	3139	8	_	_	NNP
40318	3139	9	B	B	NNP
40318	3139	10	_	_	NNP
40318	3139	11	,	,	,
40318	3139	12	bandager	bandager	NN
40318	3139	13	;	;	:
40318	3139	14	_	_	NNP
40318	3139	15	C	C	NNP
40318	3139	16	_	_	NNP
40318	3139	17	,	,	,
40318	3139	18	follower	follower	NN
40318	3139	19	;	;	:
40318	3139	20	_	_	NNP
40318	3139	21	D	D	NNP
40318	3139	22	_	_	NNP
40318	3139	23	,	,	,
40318	3139	24	fibrous	fibrous	JJ
40318	3139	25	press	press	NN
40318	3139	26	ring	ring	NN
40318	3139	27	.	.	.
40318	3139	28	]	]	-RRB-
40318	3140	1	+205	+205	NNP
40318	3140	2	.	.	.
40318	3141	1	Hooping	hoop	VBG
40318	3141	2	the	the	DT
40318	3141	3	curd.+--When	curd.+--when	NN
40318	3141	4	the	the	DT
40318	3141	5	salt	salt	NN
40318	3141	6	has	have	VBZ
40318	3141	7	become	become	VBN
40318	3141	8	dissolved	dissolve	VBN
40318	3141	9	and	and	CC
40318	3141	10	the	the	DT
40318	3141	11	curd	curd	NN
40318	3141	12	as	as	IN
40318	3141	13	soft	soft	JJ
40318	3141	14	and	and	CC
40318	3141	15	mellow	mellow	JJ
40318	3141	16	as	as	IN
40318	3141	17	before	before	IN
40318	3141	18	the	the	DT
40318	3141	19	salt	salt	NN
40318	3141	20	was	be	VBD
40318	3141	21	added	add	VBN
40318	3141	22	,	,	,
40318	3141	23	it	-PRON-	PRP
40318	3141	24	is	be	VBZ
40318	3141	25	ready	ready	JJ
40318	3141	26	to	to	TO
40318	3141	27	be	be	VB
40318	3141	28	put	put	VBN
40318	3141	29	into	into	IN
40318	3141	30	the	the	DT
40318	3141	31	hoop	hoop	NN
40318	3141	32	.	.	.
40318	3142	1	Various	various	JJ
40318	3142	2	sized	sized	JJ
40318	3142	3	hoops	hoop	NNS
40318	3142	4	may	may	MD
40318	3142	5	be	be	VB
40318	3142	6	used	use	VBN
40318	3142	7	,	,	,
40318	3142	8	depending	depend	VBG
40318	3142	9	on	on	IN
40318	3142	10	the	the	DT
40318	3142	11	desired	desire	VBN
40318	3142	12	size	size	NN
40318	3142	13	of	of	IN
40318	3142	14	the	the	DT
40318	3142	15	cheese	cheese	NN
40318	3142	16	.	.	.
40318	3143	1	Two	two	CD
40318	3143	2	types	type	NNS
40318	3143	3	are	be	VBP
40318	3143	4	the	the	DT
40318	3143	5	Wilson	Wilson	NNP
40318	3143	6	and	and	CC
40318	3143	7	the	the	DT
40318	3143	8	Fraser	Fraser	NNP
40318	3143	9	(	(	-LRB-
40318	3143	10	Figs	Figs	NNP
40318	3143	11	.	.	.
40318	3144	1	44	44	CD
40318	3144	2	,	,	,
40318	3144	3	45	45	CD
40318	3144	4	)	)	-RRB-
40318	3144	5	.	.	.
40318	3145	1	With	with	IN
40318	3145	2	either	either	DT
40318	3145	3	type	type	NN
40318	3145	4	,	,	,
40318	3145	5	a	a	DT
40318	3145	6	dampened	dampen	VBN
40318	3145	7	press	press	NN
40318	3145	8	cloth	cloth	NN
40318	3145	9	should	should	MD
40318	3145	10	be	be	VB
40318	3145	11	cut	cut	VBN
40318	3145	12	just	just	RB
40318	3145	13	to	to	TO
40318	3145	14	fit	fit	VB
40318	3145	15	the	the	DT
40318	3145	16	bottom	bottom	NN
40318	3145	17	of	of	IN
40318	3145	18	the	the	DT
40318	3145	19	hoop	hoop	NN
40318	3145	20	.	.	.
40318	3146	1	A	a	DT
40318	3146	2	starched	starched	JJ
40318	3146	3	circle	circle	NN
40318	3146	4	may	may	MD
40318	3146	5	or	or	CC
40318	3146	6	may	may	MD
40318	3146	7	not	not	RB
40318	3146	8	be	be	VB
40318	3146	9	used	use	VBN
40318	3146	10	;	;	:
40318	3146	11	if	if	IN
40318	3146	12	used	use	VBN
40318	3146	13	,	,	,
40318	3146	14	it	-PRON-	PRP
40318	3146	15	should	should	MD
40318	3146	16	be	be	VB
40318	3146	17	placed	place	VBN
40318	3146	18	on	on	IN
40318	3146	19	top	top	NN
40318	3146	20	of	of	IN
40318	3146	21	the	the	DT
40318	3146	22	press	press	NN
40318	3146	23	cloth	cloth	NN
40318	3146	24	.	.	.
40318	3147	1	The	the	DT
40318	3147	2	bandage	bandage	NN
40318	3147	3	now	now	RB
40318	3147	4	commonly	commonly	RB
40318	3147	5	employed	employ	VBN
40318	3147	6	is	be	VBZ
40318	3147	7	the	the	DT
40318	3147	8	seamless	seamless	NN
40318	3147	9	one	one	CD
40318	3147	10	which	which	WDT
40318	3147	11	comes	come	VBZ
40318	3147	12	in	in	IN
40318	3147	13	the	the	DT
40318	3147	14	form	form	NN
40318	3147	15	of	of	IN
40318	3147	16	a	a	DT
40318	3147	17	tube	tube	NN
40318	3147	18	of	of	IN
40318	3147	19	various	various	JJ
40318	3147	20	sizes	size	NNS
40318	3147	21	for	for	IN
40318	3147	22	different	different	JJ
40318	3147	23	sized	sized	JJ
40318	3147	24	hoops	hoop	NNS
40318	3147	25	.	.	.
40318	3148	1	The	the	DT
40318	3148	2	lengths	length	NNS
40318	3148	3	of	of	IN
40318	3148	4	bandage	bandage	NN
40318	3148	5	cut	cut	NN
40318	3148	6	for	for	IN
40318	3148	7	each	each	DT
40318	3148	8	hoop	hoop	JJ
40318	3148	9	or	or	CC
40318	3148	10	cheese	cheese	NN
40318	3148	11	depend	depend	VBP
40318	3148	12	on	on	IN
40318	3148	13	the	the	DT
40318	3148	14	height	height	NN
40318	3148	15	of	of	IN
40318	3148	16	the	the	DT
40318	3148	17	cheese	cheese	NN
40318	3148	18	plus	plus	CC
40318	3148	19	about	about	RB
40318	3148	20	one	one	CD
40318	3148	21	and	and	CC
40318	3148	22	one	one	CD
40318	3148	23	-	-	HYPH
40318	3148	24	half	half	NN
40318	3148	25	inches	inch	NNS
40318	3148	26	'	'	POS
40318	3148	27	lap	lap	NN
40318	3148	28	on	on	IN
40318	3148	29	each	each	DT
40318	3148	30	end	end	NN
40318	3148	31	.	.	.
40318	3149	1	The	the	DT
40318	3149	2	bandage	bandage	NN
40318	3149	3	,	,	,
40318	3149	4	after	after	IN
40318	3149	5	being	be	VBG
40318	3149	6	cut	cut	VBN
40318	3149	7	the	the	DT
40318	3149	8	desired	desire	VBN
40318	3149	9	length	length	NN
40318	3149	10	,	,	,
40318	3149	11	is	be	VBZ
40318	3149	12	placed	place	VBN
40318	3149	13	on	on	IN
40318	3149	14	the	the	DT
40318	3149	15	part	part	NN
40318	3149	16	of	of	IN
40318	3149	17	the	the	DT
40318	3149	18	hoop	hoop	NN
40318	3149	19	made	make	VBN
40318	3149	20	to	to	TO
40318	3149	21	hold	hold	VB
40318	3149	22	it	-PRON-	PRP
40318	3149	23	,	,	,
40318	3149	24	so	so	IN
40318	3149	25	that	that	IN
40318	3149	26	it	-PRON-	PRP
40318	3149	27	is	be	VBZ
40318	3149	28	suspended	suspend	VBN
40318	3149	29	about	about	IN
40318	3149	30	the	the	DT
40318	3149	31	side	side	NN
40318	3149	32	of	of	IN
40318	3149	33	the	the	DT
40318	3149	34	hoop	hoop	NN
40318	3149	35	and	and	CC
40318	3149	36	laps	lap	VBZ
40318	3149	37	about	about	IN
40318	3149	38	one	one	CD
40318	3149	39	and	and	CC
40318	3149	40	one	one	CD
40318	3149	41	-	-	HYPH
40318	3149	42	half	half	NN
40318	3149	43	inches	inch	NNS
40318	3149	44	on	on	IN
40318	3149	45	the	the	DT
40318	3149	46	bottom	bottom	NN
40318	3149	47	.	.	.
40318	3150	1	The	the	DT
40318	3150	2	bandage	bandage	NN
40318	3150	3	should	should	MD
40318	3150	4	be	be	VB
40318	3150	5	free	free	JJ
40318	3150	6	from	from	IN
40318	3150	7	ravelings	raveling	NNS
40318	3150	8	and	and	CC
40318	3150	9	placed	place	VBD
40318	3150	10	squarely	squarely	RB
40318	3150	11	in	in	IN
40318	3150	12	the	the	DT
40318	3150	13	hoop	hoop	NN
40318	3150	14	.	.	.
40318	3151	1	The	the	DT
40318	3151	2	hoop	hoop	NN
40318	3151	3	is	be	VBZ
40318	3151	4	now	now	RB
40318	3151	5	ready	ready	JJ
40318	3151	6	to	to	TO
40318	3151	7	fill	fill	VB
40318	3151	8	with	with	IN
40318	3151	9	curd	curd	NN
40318	3151	10	.	.	.
40318	3152	1	Enough	enough	JJ
40318	3152	2	hoops	hoop	NNS
40318	3152	3	should	should	MD
40318	3152	4	be	be	VB
40318	3152	5	prepared	prepared	JJ
40318	3152	6	to	to	TO
40318	3152	7	hold	hold	VB
40318	3152	8	all	all	PDT
40318	3152	9	the	the	DT
40318	3152	10	day	day	NN
40318	3152	11	's	's	POS
40318	3152	12	curd	curd	NN
40318	3152	13	as	as	RB
40318	3152	14	fast	fast	RB
40318	3152	15	as	as	IN
40318	3152	16	it	-PRON-	PRP
40318	3152	17	is	be	VBZ
40318	3152	18	ready	ready	JJ
40318	3152	19	.	.	.
40318	3153	1	In	in	IN
40318	3153	2	order	order	NN
40318	3153	3	to	to	TO
40318	3153	4	have	have	VB
40318	3153	5	all	all	PDT
40318	3153	6	the	the	DT
40318	3153	7	cheeses	cheese	NNS
40318	3153	8	as	as	RB
40318	3153	9	nearly	nearly	RB
40318	3153	10	as	as	IN
40318	3153	11	possible	possible	JJ
40318	3153	12	of	of	IN
40318	3153	13	the	the	DT
40318	3153	14	same	same	JJ
40318	3153	15	size	size	NN
40318	3153	16	,	,	,
40318	3153	17	it	-PRON-	PRP
40318	3153	18	is	be	VBZ
40318	3153	19	advisable	advisable	JJ
40318	3153	20	to	to	TO
40318	3153	21	weigh	weigh	VB
40318	3153	22	the	the	DT
40318	3153	23	curd	curd	NN
40318	3153	24	into	into	IN
40318	3153	25	the	the	DT
40318	3153	26	hoops	hoop	NNS
40318	3153	27	.	.	.
40318	3154	1	The	the	DT
40318	3154	2	curd	curd	NN
40318	3154	3	may	may	MD
40318	3154	4	be	be	VB
40318	3154	5	measured	measure	VBN
40318	3154	6	into	into	IN
40318	3154	7	the	the	DT
40318	3154	8	hoops	hoop	NNS
40318	3154	9	,	,	,
40318	3154	10	but	but	CC
40318	3154	11	this	this	DT
40318	3154	12	is	be	VBZ
40318	3154	13	not	not	RB
40318	3154	14	so	so	RB
40318	3154	15	accurate	accurate	JJ
40318	3154	16	.	.	.
40318	3155	1	The	the	DT
40318	3155	2	curd	curd	NN
40318	3155	3	may	may	MD
40318	3155	4	be	be	VB
40318	3155	5	dipped	dip	VBN
40318	3155	6	with	with	IN
40318	3155	7	a	a	DT
40318	3155	8	flat	flat	JJ
40318	3155	9	-	-	HYPH
40318	3155	10	sided	sided	JJ
40318	3155	11	curd	curd	NN
40318	3155	12	pail	pail	NN
40318	3155	13	or	or	CC
40318	3155	14	a	a	DT
40318	3155	15	curd	curd	NN
40318	3155	16	scoop	scoop	NN
40318	3155	17	into	into	IN
40318	3155	18	the	the	DT
40318	3155	19	hoops	hoop	NNS
40318	3155	20	(	(	-LRB-
40318	3155	21	Fig	fig	NN
40318	3155	22	.	.	.
40318	3156	1	46	46	CD
40318	3156	2	)	)	-RRB-
40318	3156	3	.	.	.
40318	3157	1	[	[	-LRB-
40318	3157	2	Illustration	illustration	NN
40318	3157	3	:	:	:
40318	3157	4	FIG	FIG	NNP
40318	3157	5	.	.	.
40318	3158	1	46.--Curd	46.--curd	CD
40318	3158	2	scoop	scoop	NN
40318	3158	3	and	and	CC
40318	3158	4	pail	pail	NN
40318	3158	5	.	.	.
40318	3158	6	]	]	-RRB-
40318	3159	1	+206	+206	NNP
40318	3159	2	.	.	.
40318	3160	1	Pressing	press	VBG
40318	3160	2	the	the	DT
40318	3160	3	curd.+--The	curd.+--the	CD
40318	3160	4	natural	natural	JJ
40318	3160	5	changes	change	NNS
40318	3160	6	sought	seek	VBD
40318	3160	7	in	in	IN
40318	3160	8	the	the	DT
40318	3160	9	curd	curd	NN
40318	3160	10	require	require	VBP
40318	3160	11	a	a	DT
40318	3160	12	period	period	NN
40318	3160	13	of	of	IN
40318	3160	14	at	at	RB
40318	3160	15	least	least	RBS
40318	3160	16	five	five	CD
40318	3160	17	hours	hour	NNS
40318	3160	18	between	between	IN
40318	3160	19	the	the	DT
40318	3160	20	time	time	NN
40318	3160	21	of	of	IN
40318	3160	22	setting	set	VBG
40318	3160	23	(	(	-LRB-
40318	3160	24	addition	addition	NN
40318	3160	25	of	of	IN
40318	3160	26	the	the	DT
40318	3160	27	rennet	rennet	NN
40318	3160	28	)	)	-RRB-
40318	3160	29	and	and	CC
40318	3160	30	the	the	DT
40318	3160	31	pressing	pressing	NN
40318	3160	32	of	of	IN
40318	3160	33	the	the	DT
40318	3160	34	curd	curd	NN
40318	3160	35	.	.	.
40318	3161	1	Less	Less	JJR
40318	3161	2	time	time	NN
40318	3161	3	than	than	IN
40318	3161	4	this	this	DT
40318	3161	5	involves	involve	VBZ
40318	3161	6	loss	loss	NN
40318	3161	7	in	in	IN
40318	3161	8	yield	yield	NN
40318	3161	9	and	and	CC
40318	3161	10	quality	quality	NN
40318	3161	11	of	of	IN
40318	3161	12	the	the	DT
40318	3161	13	cheese	cheese	NN
40318	3161	14	.	.	.
40318	3162	1	In	in	IN
40318	3162	2	other	other	JJ
40318	3162	3	words	word	NNS
40318	3162	4	,	,	,
40318	3162	5	the	the	DT
40318	3162	6	time	time	NN
40318	3162	7	requirement	requirement	NN
40318	3162	8	for	for	IN
40318	3162	9	these	these	DT
40318	3162	10	changes	change	NNS
40318	3162	11	can	can	MD
40318	3162	12	not	not	RB
40318	3162	13	be	be	VB
40318	3162	14	ignored	ignore	VBN
40318	3162	15	.	.	.
40318	3163	1	The	the	DT
40318	3163	2	object	object	NN
40318	3163	3	of	of	IN
40318	3163	4	pressing	pressing	NN
40318	3163	5	is	be	VBZ
40318	3163	6	not	not	RB
40318	3163	7	primarily	primarily	RB
40318	3163	8	to	to	TO
40318	3163	9	remove	remove	VB
40318	3163	10	whey	whey	NN
40318	3163	11	but	but	CC
40318	3163	12	to	to	TO
40318	3163	13	produce	produce	VB
40318	3163	14	the	the	DT
40318	3163	15	physical	physical	JJ
40318	3163	16	conditions	condition	NNS
40318	3163	17	essential	essential	JJ
40318	3163	18	to	to	IN
40318	3163	19	ripening	ripen	VBG
40318	3163	20	the	the	DT
40318	3163	21	cheese	cheese	NN
40318	3163	22	in	in	IN
40318	3163	23	a	a	DT
40318	3163	24	mass	mass	NN
40318	3163	25	and	and	CC
40318	3163	26	put	put	VB
40318	3163	27	it	-PRON-	PRP
40318	3163	28	in	in	IN
40318	3163	29	convenient	convenient	JJ
40318	3163	30	form	form	NN
40318	3163	31	for	for	IN
40318	3163	32	handling	handling	NN
40318	3163	33	.	.	.
40318	3164	1	The	the	DT
40318	3164	2	whey	whey	NN
40318	3164	3	should	should	MD
40318	3164	4	have	have	VB
40318	3164	5	been	be	VBN
40318	3164	6	removed	remove	VBN
40318	3164	7	during	during	IN
40318	3164	8	the	the	DT
40318	3164	9	cooking	cooking	NN
40318	3164	10	and	and	CC
40318	3164	11	cheddaring	cheddare	VBG
40318	3164	12	.	.	.
40318	3165	1	When	when	WRB
40318	3165	2	ready	ready	JJ
40318	3165	3	for	for	IN
40318	3165	4	the	the	DT
40318	3165	5	press	press	NN
40318	3165	6	,	,	,
40318	3165	7	the	the	DT
40318	3165	8	temperature	temperature	NN
40318	3165	9	of	of	IN
40318	3165	10	the	the	DT
40318	3165	11	curd	curd	NN
40318	3165	12	should	should	MD
40318	3165	13	be	be	VB
40318	3165	14	about	about	RB
40318	3165	15	80	80	CD
40318	3165	16	°	°	NNS
40318	3165	17	to	to	IN
40318	3165	18	85	85	CD
40318	3165	19	°	°	NNS
40318	3165	20	F.	F.	NNP
40318	3165	21	;	;	:
40318	3165	22	it	-PRON-	PRP
40318	3165	23	should	should	MD
40318	3165	24	be	be	VB
40318	3165	25	brought	bring	VBN
40318	3165	26	down	down	RP
40318	3165	27	to	to	IN
40318	3165	28	this	this	DT
40318	3165	29	point	point	NN
40318	3165	30	during	during	IN
40318	3165	31	the	the	DT
40318	3165	32	milling	milling	NN
40318	3165	33	,	,	,
40318	3165	34	salting	salt	VBG
40318	3165	35	and	and	CC
40318	3165	36	hooping	hooping	NN
40318	3165	37	processes	process	NNS
40318	3165	38	.	.	.
40318	3166	1	If	if	IN
40318	3166	2	the	the	DT
40318	3166	3	curd	curd	NN
40318	3166	4	is	be	VBZ
40318	3166	5	put	put	VBN
40318	3166	6	to	to	TO
40318	3166	7	press	press	NN
40318	3166	8	too	too	RB
40318	3166	9	warm	warm	JJ
40318	3166	10	or	or	CC
40318	3166	11	too	too	RB
40318	3166	12	cold	cold	JJ
40318	3166	13	,	,	,
40318	3166	14	the	the	DT
40318	3166	15	following	follow	VBG
40318	3166	16	results	result	NNS
40318	3166	17	may	may	MD
40318	3166	18	be	be	VB
40318	3166	19	expected	expect	VBN
40318	3166	20	:	:	:
40318	3166	21	Too	too	RB
40318	3166	22	high	high	JJ
40318	3166	23	temperature	temperature	NN
40318	3166	24	during	during	IN
40318	3166	25	pressing	press	VBG
40318	3166	26	produces	produce	VBZ
40318	3166	27	several	several	JJ
40318	3166	28	faults	fault	NNS
40318	3166	29	,	,	,
40318	3166	30	as	as	IN
40318	3166	31	:	:	:
40318	3166	32	(	(	-LRB-
40318	3166	33	1	1	LS
40318	3166	34	)	)	-RRB-
40318	3166	35	Favors	favor	VBZ
40318	3166	36	the	the	DT
40318	3166	37	development	development	NN
40318	3166	38	of	of	IN
40318	3166	39	undesirable	undesirable	JJ
40318	3166	40	ferments	ferment	NNS
40318	3166	41	.	.	.
40318	3167	1	(	(	-LRB-
40318	3167	2	2	2	LS
40318	3167	3	)	)	-RRB-
40318	3167	4	Causes	cause	VBZ
40318	3167	5	excessive	excessive	JJ
40318	3167	6	loss	loss	NN
40318	3167	7	of	of	IN
40318	3167	8	fat	fat	NN
40318	3167	9	.	.	.
40318	3168	1	(	(	-LRB-
40318	3168	2	3	3	LS
40318	3168	3	)	)	-RRB-
40318	3168	4	Gives	give	VBZ
40318	3168	5	the	the	DT
40318	3168	6	curd	curd	NN
40318	3168	7	pieces	piece	VBZ
40318	3168	8	a	a	DT
40318	3168	9	greasy	greasy	JJ
40318	3168	10	surface	surface	NN
40318	3168	11	so	so	IN
40318	3168	12	that	that	IN
40318	3168	13	they	-PRON-	PRP
40318	3168	14	will	will	MD
40318	3168	15	not	not	RB
40318	3168	16	readily	readily	RB
40318	3168	17	pass	pass	VB
40318	3168	18	into	into	IN
40318	3168	19	a	a	DT
40318	3168	20	compact	compact	JJ
40318	3168	21	cheese	cheese	NN
40318	3168	22	.	.	.
40318	3169	1	If	if	IN
40318	3169	2	a	a	DT
40318	3169	3	cheese	cheese	NN
40318	3169	4	is	be	VBZ
40318	3169	5	greasy	greasy	JJ
40318	3169	6	,	,	,
40318	3169	7	the	the	DT
40318	3169	8	bandages	bandage	NNS
40318	3169	9	will	will	MD
40318	3169	10	not	not	RB
40318	3169	11	stick	stick	VB
40318	3169	12	.	.	.
40318	3170	1	(	(	-LRB-
40318	3170	2	4	4	LS
40318	3170	3	)	)	-RRB-
40318	3170	4	Favors	favor	VBZ
40318	3170	5	the	the	DT
40318	3170	6	formation	formation	NN
40318	3170	7	of	of	IN
40318	3170	8	mechanical	mechanical	JJ
40318	3170	9	holes	hole	NNS
40318	3170	10	in	in	IN
40318	3170	11	the	the	DT
40318	3170	12	cheese	cheese	NN
40318	3170	13	.	.	.
40318	3171	1	(	(	-LRB-
40318	3171	2	5	5	LS
40318	3171	3	)	)	-RRB-
40318	3171	4	Causes	cause	VBZ
40318	3171	5	"	"	``
40318	3171	6	seamy	seamy	JJ
40318	3171	7	"	"	''
40318	3171	8	color	color	NN
40318	3171	9	in	in	IN
40318	3171	10	the	the	DT
40318	3171	11	cheese	cheese	NN
40318	3171	12	by	by	IN
40318	3171	13	the	the	DT
40318	3171	14	collection	collection	NN
40318	3171	15	of	of	IN
40318	3171	16	fat	fat	NN
40318	3171	17	between	between	IN
40318	3171	18	pieces	piece	NNS
40318	3171	19	of	of	IN
40318	3171	20	curd	curd	NN
40318	3171	21	.	.	.
40318	3172	1	Too	too	RB
40318	3172	2	low	low	JJ
40318	3172	3	temperature	temperature	NN
40318	3172	4	has	have	VBZ
40318	3172	5	its	-PRON-	PRP$
40318	3172	6	difficulties	difficulty	NNS
40318	3172	7	,	,	,
40318	3172	8	such	such	JJ
40318	3172	9	as	as	IN
40318	3172	10	:	:	:
40318	3172	11	(	(	-LRB-
40318	3172	12	1	1	LS
40318	3172	13	)	)	-RRB-
40318	3172	14	The	the	DT
40318	3172	15	pieces	piece	NNS
40318	3172	16	of	of	IN
40318	3172	17	curd	curd	NN
40318	3172	18	will	will	MD
40318	3172	19	not	not	RB
40318	3172	20	fuse	fuse	VB
40318	3172	21	together	together	RB
40318	3172	22	.	.	.
40318	3173	1	(	(	-LRB-
40318	3173	2	2	2	LS
40318	3173	3	)	)	-RRB-
40318	3173	4	The	the	DT
40318	3173	5	rind	rind	NN
40318	3173	6	does	do	VBZ
40318	3173	7	not	not	RB
40318	3173	8	form	form	VB
40318	3173	9	properly	properly	RB
40318	3173	10	.	.	.
40318	3174	1	(	(	-LRB-
40318	3174	2	3	3	LS
40318	3174	3	)	)	-RRB-
40318	3174	4	It	-PRON-	PRP
40318	3174	5	appears	appear	VBZ
40318	3174	6	to	to	TO
40318	3174	7	cause	cause	VB
40318	3174	8	mottled	mottled	JJ
40318	3174	9	cheese	cheese	NN
40318	3174	10	.	.	.
40318	3175	1	[	[	-LRB-
40318	3175	2	Illustration	illustration	NN
40318	3175	3	:	:	:
40318	3175	4	FIG	FIG	NNP
40318	3175	5	.	.	.
40318	3176	1	47.--Continuous	47.--continuous	CD
40318	3176	2	pressure	pressure	NN
40318	3176	3	gang	gang	NNP
40318	3176	4	cheese	cheese	NN
40318	3176	5	-	-	HYPH
40318	3176	6	press	press	NN
40318	3176	7	.	.	.
40318	3176	8	]	]	-RRB-
40318	3177	1	[	[	-LRB-
40318	3177	2	Illustration	illustration	NN
40318	3177	3	:	:	:
40318	3177	4	FIG	FIG	NNP
40318	3177	5	.	.	.
40318	3178	1	48.--Filling	48.--filling	CD
40318	3178	2	the	the	DT
40318	3178	3	hoops	hoop	NNS
40318	3178	4	and	and	CC
40318	3178	5	pressing	press	VBG
40318	3178	6	the	the	DT
40318	3178	7	curd	curd	NN
40318	3178	8	.	.	.
40318	3178	9	]	]	-RRB-
40318	3179	1	The	the	DT
40318	3179	2	commonly	commonly	RB
40318	3179	3	used	use	VBN
40318	3179	4	gang	gang	NN
40318	3179	5	press	press	NN
40318	3179	6	may	may	MD
40318	3179	7	or	or	CC
40318	3179	8	may	may	MD
40318	3179	9	not	not	RB
40318	3179	10	have	have	VB
40318	3179	11	an	an	DT
40318	3179	12	arrangement	arrangement	NN
40318	3179	13	to	to	TO
40318	3179	14	cause	cause	VB
40318	3179	15	continuous	continuous	JJ
40318	3179	16	pressure	pressure	NN
40318	3179	17	to	to	TO
40318	3179	18	be	be	VB
40318	3179	19	applied	apply	VBN
40318	3179	20	to	to	IN
40318	3179	21	the	the	DT
40318	3179	22	cheese	cheese	NN
40318	3179	23	(	(	-LRB-
40318	3179	24	Figs	fig	NNS
40318	3179	25	.	.	.
40318	3180	1	47	47	CD
40318	3180	2	,	,	,
40318	3180	3	48	48	CD
40318	3180	4	)	)	-RRB-
40318	3180	5	.	.	.
40318	3181	1	When	when	WRB
40318	3181	2	fresh	fresh	JJ
40318	3181	3	cheeses	cheese	NNS
40318	3181	4	are	be	VBP
40318	3181	5	first	first	RB
40318	3181	6	placed	place	VBN
40318	3181	7	in	in	IN
40318	3181	8	the	the	DT
40318	3181	9	press	press	NN
40318	3181	10	,	,	,
40318	3181	11	the	the	DT
40318	3181	12	pressure	pressure	NN
40318	3181	13	should	should	MD
40318	3181	14	be	be	VB
40318	3181	15	applied	apply	VBN
40318	3181	16	very	very	RB
40318	3181	17	gradually	gradually	RB
40318	3181	18	.	.	.
40318	3182	1	The	the	DT
40318	3182	2	curd	curd	NN
40318	3182	3	,	,	,
40318	3182	4	after	after	IN
40318	3182	5	being	be	VBG
40318	3182	6	cut	cut	VBN
40318	3182	7	through	through	IN
40318	3182	8	the	the	DT
40318	3182	9	mill	mill	NN
40318	3182	10	,	,	,
40318	3182	11	will	will	MD
40318	3182	12	have	have	VB
40318	3182	13	many	many	JJ
40318	3182	14	exposed	expose	VBN
40318	3182	15	fat	fat	JJ
40318	3182	16	globules	globule	NNS
40318	3182	17	.	.	.
40318	3183	1	A	a	DT
40318	3183	2	heavy	heavy	JJ
40318	3183	3	pressure	pressure	NN
40318	3183	4	at	at	IN
40318	3183	5	first	first	RB
40318	3183	6	will	will	MD
40318	3183	7	force	force	VB
40318	3183	8	out	out	RP
40318	3183	9	the	the	DT
40318	3183	10	whey	whey	NN
40318	3183	11	set	set	VBN
40318	3183	12	free	free	JJ
40318	3183	13	by	by	IN
40318	3183	14	the	the	DT
40318	3183	15	extracting	extract	VBG
40318	3183	16	power	power	NN
40318	3183	17	of	of	IN
40318	3183	18	the	the	DT
40318	3183	19	salt	salt	NN
40318	3183	20	.	.	.
40318	3184	1	The	the	DT
40318	3184	2	whey	whey	NN
40318	3184	3	will	will	MD
40318	3184	4	carry	carry	VB
40318	3184	5	away	away	RP
40318	3184	6	the	the	DT
40318	3184	7	exposed	expose	VBN
40318	3184	8	fat	fat	JJ
40318	3184	9	globules	globule	NNS
40318	3184	10	,	,	,
40318	3184	11	and	and	CC
40318	3184	12	therefore	therefore	RB
40318	3184	13	reduce	reduce	VB
40318	3184	14	the	the	DT
40318	3184	15	yield	yield	NN
40318	3184	16	.	.	.
40318	3185	1	As	as	RB
40318	3185	2	soon	soon	RB
40318	3185	3	as	as	IN
40318	3185	4	white	white	JJ
40318	3185	5	whey	whey	NNP
40318	3185	6	starts	start	VBZ
40318	3185	7	from	from	IN
40318	3185	8	the	the	DT
40318	3185	9	hoops	hoop	NNS
40318	3185	10	,	,	,
40318	3185	11	the	the	DT
40318	3185	12	increased	increase	VBN
40318	3185	13	application	application	NN
40318	3185	14	of	of	IN
40318	3185	15	the	the	DT
40318	3185	16	pressure	pressure	NN
40318	3185	17	should	should	MD
40318	3185	18	be	be	VB
40318	3185	19	stopped	stop	VBN
40318	3185	20	until	until	IN
40318	3185	21	the	the	DT
40318	3185	22	whey	whey	NN
40318	3185	23	regains	regain	VBZ
40318	3185	24	the	the	DT
40318	3185	25	appearance	appearance	NN
40318	3185	26	of	of	IN
40318	3185	27	clear	clear	JJ
40318	3185	28	brine	brine	NN
40318	3185	29	.	.	.
40318	3186	1	More	More	JJR
40318	3186	2	pressure	pressure	NN
40318	3186	3	can	can	MD
40318	3186	4	then	then	RB
40318	3186	5	be	be	VB
40318	3186	6	gradually	gradually	RB
40318	3186	7	applied	apply	VBN
40318	3186	8	until	until	IN
40318	3186	9	full	full	JJ
40318	3186	10	pressure	pressure	NN
40318	3186	11	is	be	VBZ
40318	3186	12	reached	reach	VBN
40318	3186	13	.	.	.
40318	3187	1	The	the	DT
40318	3187	2	cheeses	cheese	NNS
40318	3187	3	should	should	MD
40318	3187	4	remain	remain	VB
40318	3187	5	under	under	IN
40318	3187	6	heavy	heavy	JJ
40318	3187	7	pressure	pressure	NN
40318	3187	8	for	for	IN
40318	3187	9	one	one	CD
40318	3187	10	-	-	HYPH
40318	3187	11	half	half	NN
40318	3187	12	to	to	IN
40318	3187	13	one	one	CD
40318	3187	14	hour	hour	NN
40318	3187	15	,	,	,
40318	3187	16	when	when	WRB
40318	3187	17	they	-PRON-	PRP
40318	3187	18	should	should	MD
40318	3187	19	be	be	VB
40318	3187	20	removed	remove	VBN
40318	3187	21	from	from	IN
40318	3187	22	the	the	DT
40318	3187	23	press	press	NN
40318	3187	24	and	and	CC
40318	3187	25	dressed	dress	VBN
40318	3187	26	.	.	.
40318	3188	1	+207	+207	NNP
40318	3188	2	.	.	.
40318	3189	1	Dressing	dress	VBG
40318	3189	2	the	the	DT
40318	3189	3	cheese.+--When	cheese.+--when	JJ
40318	3189	4	ready	ready	JJ
40318	3189	5	to	to	TO
40318	3189	6	dress	dress	VB
40318	3189	7	the	the	DT
40318	3189	8	cheese	cheese	NN
40318	3189	9	,	,	,
40318	3189	10	the	the	DT
40318	3189	11	press	press	NN
40318	3189	12	is	be	VBZ
40318	3189	13	opened	open	VBN
40318	3189	14	and	and	CC
40318	3189	15	the	the	DT
40318	3189	16	hoops	hoop	NNS
40318	3189	17	turned	turn	VBD
40318	3189	18	down	down	RP
40318	3189	19	.	.	.
40318	3190	1	The	the	DT
40318	3190	2	hoops	hoop	NNS
40318	3190	3	are	be	VBP
40318	3190	4	opened	open	VBN
40318	3190	5	so	so	IN
40318	3190	6	that	that	IN
40318	3190	7	the	the	DT
40318	3190	8	bandages	bandage	NNS
40318	3190	9	can	can	MD
40318	3190	10	be	be	VB
40318	3190	11	lapped	lap	VBN
40318	3190	12	over	over	IN
40318	3190	13	the	the	DT
40318	3190	14	top	top	NN
40318	3190	15	of	of	IN
40318	3190	16	the	the	DT
40318	3190	17	cheeses	cheese	NNS
40318	3190	18	about	about	IN
40318	3190	19	1½	1½	CD
40318	3190	20	inches	inch	NNS
40318	3190	21	.	.	.
40318	3191	1	Before	before	IN
40318	3191	2	turning	turn	VBG
40318	3191	3	a	a	DT
40318	3191	4	bandage	bandage	NN
40318	3191	5	down	down	RB
40318	3191	6	,	,	,
40318	3191	7	it	-PRON-	PRP
40318	3191	8	should	should	MD
40318	3191	9	be	be	VB
40318	3191	10	carefully	carefully	RB
40318	3191	11	pulled	pull	VBN
40318	3191	12	up	up	RP
40318	3191	13	to	to	TO
40318	3191	14	remove	remove	VB
40318	3191	15	any	any	DT
40318	3191	16	wrinkles	wrinkle	NNS
40318	3191	17	from	from	IN
40318	3191	18	the	the	DT
40318	3191	19	sides	side	NNS
40318	3191	20	of	of	IN
40318	3191	21	the	the	DT
40318	3191	22	cheese	cheese	NN
40318	3191	23	,	,	,
40318	3191	24	but	but	CC
40318	3191	25	not	not	RB
40318	3191	26	hard	hard	JJ
40318	3191	27	enough	enough	RB
40318	3191	28	to	to	TO
40318	3191	29	pull	pull	VB
40318	3191	30	it	-PRON-	PRP
40318	3191	31	free	free	JJ
40318	3191	32	from	from	IN
40318	3191	33	the	the	DT
40318	3191	34	bottom	bottom	NN
40318	3191	35	.	.	.
40318	3192	1	After	after	IN
40318	3192	2	it	-PRON-	PRP
40318	3192	3	is	be	VBZ
40318	3192	4	pulled	pull	VBN
40318	3192	5	up	up	RP
40318	3192	6	,	,	,
40318	3192	7	the	the	DT
40318	3192	8	bandage	bandage	NN
40318	3192	9	should	should	MD
40318	3192	10	be	be	VB
40318	3192	11	lapped	lap	VBN
40318	3192	12	over	over	IN
40318	3192	13	the	the	DT
40318	3192	14	top	top	NN
40318	3192	15	about	about	IN
40318	3192	16	1½	1½	CD
40318	3192	17	inches	inch	NNS
40318	3192	18	,	,	,
40318	3192	19	and	and	CC
40318	3192	20	if	if	IN
40318	3192	21	not	not	RB
40318	3192	22	even	even	RB
40318	3192	23	should	should	MD
40318	3192	24	be	be	VB
40318	3192	25	trimmed	trim	VBN
40318	3192	26	with	with	IN
40318	3192	27	a	a	DT
40318	3192	28	sharp	sharp	JJ
40318	3192	29	knife	knife	NN
40318	3192	30	.	.	.
40318	3193	1	It	-PRON-	PRP
40318	3193	2	should	should	MD
40318	3193	3	then	then	RB
40318	3193	4	be	be	VB
40318	3193	5	sopped	sop	VBN
40318	3193	6	down	down	RP
40318	3193	7	with	with	IN
40318	3193	8	warm	warm	JJ
40318	3193	9	water	water	NN
40318	3193	10	.	.	.
40318	3194	1	Plenty	plenty	NN
40318	3194	2	of	of	IN
40318	3194	3	warm	warm	JJ
40318	3194	4	water	water	NN
40318	3194	5	to	to	TO
40318	3194	6	wet	wet	VB
40318	3194	7	the	the	DT
40318	3194	8	bandage	bandage	NN
40318	3194	9	and	and	CC
40318	3194	10	cloths	cloth	NNS
40318	3194	11	helps	help	VBZ
40318	3194	12	to	to	TO
40318	3194	13	form	form	VB
40318	3194	14	a	a	DT
40318	3194	15	good	good	JJ
40318	3194	16	rind	rind	NN
40318	3194	17	.	.	.
40318	3195	1	If	if	IN
40318	3195	2	starched	starched	JJ
40318	3195	3	circles	circle	NNS
40318	3195	4	are	be	VBP
40318	3195	5	used	use	VBN
40318	3195	6	,	,	,
40318	3195	7	one	one	PRP
40318	3195	8	should	should	MD
40318	3195	9	be	be	VB
40318	3195	10	placed	place	VBN
40318	3195	11	on	on	IN
40318	3195	12	the	the	DT
40318	3195	13	top	top	NN
40318	3195	14	of	of	IN
40318	3195	15	the	the	DT
40318	3195	16	cheese	cheese	NN
40318	3195	17	and	and	CC
40318	3195	18	sopped	sop	VBD
40318	3195	19	down	down	RP
40318	3195	20	with	with	IN
40318	3195	21	warm	warm	JJ
40318	3195	22	water	water	NN
40318	3195	23	.	.	.
40318	3196	1	If	if	IN
40318	3196	2	not	not	RB
40318	3196	3	,	,	,
40318	3196	4	the	the	DT
40318	3196	5	press	press	NN
40318	3196	6	cloth	cloth	NN
40318	3196	7	should	should	MD
40318	3196	8	be	be	VB
40318	3196	9	wrung	wring	VBN
40318	3196	10	out	out	IN
40318	3196	11	of	of	IN
40318	3196	12	warm	warm	JJ
40318	3196	13	water	water	NN
40318	3196	14	and	and	CC
40318	3196	15	put	put	VBN
40318	3196	16	on	on	RP
40318	3196	17	smoothly	smoothly	RB
40318	3196	18	,	,	,
40318	3196	19	so	so	CC
40318	3196	20	there	there	EX
40318	3196	21	will	will	MD
40318	3196	22	be	be	VB
40318	3196	23	no	no	DT
40318	3196	24	wrinkles	wrinkle	NNS
40318	3196	25	.	.	.
40318	3197	1	The	the	DT
40318	3197	2	hoop	hoop	NN
40318	3197	3	is	be	VBZ
40318	3197	4	then	then	RB
40318	3197	5	put	put	VBN
40318	3197	6	together	together	RB
40318	3197	7	and	and	CC
40318	3197	8	placed	place	VBN
40318	3197	9	back	back	RB
40318	3197	10	in	in	IN
40318	3197	11	the	the	DT
40318	3197	12	press	press	NN
40318	3197	13	under	under	IN
40318	3197	14	heavy	heavy	JJ
40318	3197	15	pressure	pressure	NN
40318	3197	16	for	for	IN
40318	3197	17	twelve	twelve	CD
40318	3197	18	to	to	TO
40318	3197	19	eighteen	eighteen	CD
40318	3197	20	hours	hour	NNS
40318	3197	21	.	.	.
40318	3198	1	The	the	DT
40318	3198	2	pressure	pressure	NN
40318	3198	3	should	should	MD
40318	3198	4	be	be	VB
40318	3198	5	sufficient	sufficient	JJ
40318	3198	6	to	to	TO
40318	3198	7	cause	cause	VB
40318	3198	8	the	the	DT
40318	3198	9	curd	curd	NN
40318	3198	10	particles	particle	NNS
40318	3198	11	to	to	TO
40318	3198	12	unite	unite	VB
40318	3198	13	so	so	IN
40318	3198	14	that	that	IN
40318	3198	15	the	the	DT
40318	3198	16	surface	surface	NN
40318	3198	17	of	of	IN
40318	3198	18	the	the	DT
40318	3198	19	cheese	cheese	NN
40318	3198	20	will	will	MD
40318	3198	21	be	be	VB
40318	3198	22	smooth	smooth	JJ
40318	3198	23	.	.	.
40318	3199	1	The	the	DT
40318	3199	2	next	next	JJ
40318	3199	3	day	day	NN
40318	3199	4	the	the	DT
40318	3199	5	cheeses	cheese	NNS
40318	3199	6	are	be	VBP
40318	3199	7	taken	take	VBN
40318	3199	8	from	from	IN
40318	3199	9	the	the	DT
40318	3199	10	hoops	hoop	NNS
40318	3199	11	and	and	CC
40318	3199	12	placed	place	VBN
40318	3199	13	in	in	IN
40318	3199	14	the	the	DT
40318	3199	15	curing	curing	NN
40318	3199	16	-	-	HYPH
40318	3199	17	room	room	NN
40318	3199	18	.	.	.
40318	3200	1	If	if	IN
40318	3200	2	they	-PRON-	PRP
40318	3200	3	do	do	VBP
40318	3200	4	not	not	RB
40318	3200	5	come	come	VB
40318	3200	6	out	out	IN
40318	3200	7	of	of	IN
40318	3200	8	the	the	DT
40318	3200	9	hoop	hoop	NN
40318	3200	10	easily	easily	RB
40318	3200	11	,	,	,
40318	3200	12	they	-PRON-	PRP
40318	3200	13	may	may	MD
40318	3200	14	be	be	VB
40318	3200	15	loosened	loosen	VBN
40318	3200	16	by	by	IN
40318	3200	17	cutting	cut	VBG
40318	3200	18	between	between	IN
40318	3200	19	the	the	DT
40318	3200	20	sides	side	NNS
40318	3200	21	of	of	IN
40318	3200	22	the	the	DT
40318	3200	23	cheese	cheese	NN
40318	3200	24	and	and	CC
40318	3200	25	the	the	DT
40318	3200	26	hoop	hoop	NN
40318	3200	27	with	with	IN
40318	3200	28	a	a	DT
40318	3200	29	knife	knife	NN
40318	3200	30	.	.	.
40318	3201	1	A	a	DT
40318	3201	2	special	special	JJ
40318	3201	3	thin	thin	JJ
40318	3201	4	-	-	HYPH
40318	3201	5	bladed	bladed	JJ
40318	3201	6	knife	knife	NN
40318	3201	7	for	for	IN
40318	3201	8	this	this	DT
40318	3201	9	purpose	purpose	NN
40318	3201	10	is	be	VBZ
40318	3201	11	called	call	VBN
40318	3201	12	a	a	DT
40318	3201	13	speed	speed	NN
40318	3201	14	knife	knife	NN
40318	3201	15	(	(	-LRB-
40318	3201	16	Fig	fig	NN
40318	3201	17	.	.	.
40318	3202	1	49	49	CD
40318	3202	2	)	)	-RRB-
40318	3202	3	.	.	.
40318	3203	1	Care	care	NN
40318	3203	2	should	should	MD
40318	3203	3	be	be	VB
40318	3203	4	taken	take	VBN
40318	3203	5	not	not	RB
40318	3203	6	to	to	TO
40318	3203	7	cut	cut	VB
40318	3203	8	the	the	DT
40318	3203	9	bandage	bandage	NN
40318	3203	10	when	when	WRB
40318	3203	11	trying	try	VBG
40318	3203	12	to	to	TO
40318	3203	13	loosen	loosen	VB
40318	3203	14	the	the	DT
40318	3203	15	cheese	cheese	NN
40318	3203	16	.	.	.
40318	3204	1	If	if	IN
40318	3204	2	starched	starched	JJ
40318	3204	3	circles	circle	NNS
40318	3204	4	are	be	VBP
40318	3204	5	used	use	VBN
40318	3204	6	,	,	,
40318	3204	7	the	the	DT
40318	3204	8	press	press	NN
40318	3204	9	cloths	cloth	NNS
40318	3204	10	are	be	VBP
40318	3204	11	removed	remove	VBN
40318	3204	12	from	from	IN
40318	3204	13	the	the	DT
40318	3204	14	cheese	cheese	NN
40318	3204	15	,	,	,
40318	3204	16	when	when	WRB
40318	3204	17	they	-PRON-	PRP
40318	3204	18	are	be	VBP
40318	3204	19	put	put	VBN
40318	3204	20	in	in	IN
40318	3204	21	the	the	DT
40318	3204	22	curing	curing	NN
40318	3204	23	-	-	HYPH
40318	3204	24	room	room	NN
40318	3204	25	.	.	.
40318	3205	1	If	if	IN
40318	3205	2	neither	neither	DT
40318	3205	3	starched	starched	JJ
40318	3205	4	circles	circle	NNS
40318	3205	5	nor	nor	CC
40318	3205	6	press	press	NN
40318	3205	7	cloth	cloth	NN
40318	3205	8	are	be	VBP
40318	3205	9	left	leave	VBN
40318	3205	10	on	on	IN
40318	3205	11	the	the	DT
40318	3205	12	cheese	cheese	NN
40318	3205	13	in	in	IN
40318	3205	14	the	the	DT
40318	3205	15	curing	curing	NN
40318	3205	16	-	-	HYPH
40318	3205	17	room	room	NN
40318	3205	18	,	,	,
40318	3205	19	the	the	DT
40318	3205	20	rind	rind	NN
40318	3205	21	will	will	MD
40318	3205	22	crack	crack	VB
40318	3205	23	on	on	IN
40318	3205	24	account	account	NN
40318	3205	25	of	of	IN
40318	3205	26	drying	dry	VBG
40318	3205	27	out	out	RP
40318	3205	28	on	on	IN
40318	3205	29	the	the	DT
40318	3205	30	exposed	expose	VBN
40318	3205	31	surface	surface	NN
40318	3205	32	.	.	.
40318	3206	1	This	this	DT
40318	3206	2	allows	allow	VBZ
40318	3206	3	mold	mold	NN
40318	3206	4	and	and	CC
40318	3206	5	insects	insect	NNS
40318	3206	6	to	to	TO
40318	3206	7	enter	enter	VB
40318	3206	8	the	the	DT
40318	3206	9	cheese	cheese	NN
40318	3206	10	.	.	.
40318	3207	1	The	the	DT
40318	3207	2	flavor	flavor	NN
40318	3207	3	,	,	,
40318	3207	4	body	body	NN
40318	3207	5	and	and	CC
40318	3207	6	texture	texture	NN
40318	3207	7	and	and	CC
40318	3207	8	color	color	NN
40318	3207	9	of	of	IN
40318	3207	10	the	the	DT
40318	3207	11	cheese	cheese	NN
40318	3207	12	are	be	VBP
40318	3207	13	all	all	RB
40318	3207	14	dependent	dependent	JJ
40318	3207	15	on	on	IN
40318	3207	16	the	the	DT
40318	3207	17	skill	skill	NN
40318	3207	18	of	of	IN
40318	3207	19	the	the	DT
40318	3207	20	cheese	cheese	NN
40318	3207	21	-	-	HYPH
40318	3207	22	maker	maker	NN
40318	3207	23	and	and	CC
40318	3207	24	the	the	DT
40318	3207	25	quality	quality	NN
40318	3207	26	of	of	IN
40318	3207	27	the	the	DT
40318	3207	28	milk	milk	NN
40318	3207	29	from	from	IN
40318	3207	30	which	which	WDT
40318	3207	31	it	-PRON-	PRP
40318	3207	32	is	be	VBZ
40318	3207	33	made	make	VBN
40318	3207	34	.	.	.
40318	3208	1	The	the	DT
40318	3208	2	finish	finish	NN
40318	3208	3	is	be	VBZ
40318	3208	4	dependent	dependent	JJ
40318	3208	5	entirely	entirely	RB
40318	3208	6	on	on	IN
40318	3208	7	the	the	DT
40318	3208	8	skill	skill	NN
40318	3208	9	and	and	CC
40318	3208	10	carefulness	carefulness	NN
40318	3208	11	of	of	IN
40318	3208	12	the	the	DT
40318	3208	13	maker	maker	NN
40318	3208	14	.	.	.
40318	3209	1	An	an	DT
40318	3209	2	operator	operator	NN
40318	3209	3	should	should	MD
40318	3209	4	see	see	VB
40318	3209	5	that	that	IN
40318	3209	6	the	the	DT
40318	3209	7	cheese	cheese	NN
40318	3209	8	press	press	NN
40318	3209	9	is	be	VBZ
40318	3209	10	straight	straight	JJ
40318	3209	11	so	so	IN
40318	3209	12	that	that	IN
40318	3209	13	there	there	EX
40318	3209	14	will	will	MD
40318	3209	15	be	be	VB
40318	3209	16	no	no	DT
40318	3209	17	crocked	crocked	JJ
40318	3209	18	cheese	cheese	NN
40318	3209	19	and	and	CC
40318	3209	20	that	that	IN
40318	3209	21	the	the	DT
40318	3209	22	bandage	bandage	NN
40318	3209	23	and	and	CC
40318	3209	24	press	press	NN
40318	3209	25	cloths	cloth	NNS
40318	3209	26	are	be	VBP
40318	3209	27	properly	properly	RB
40318	3209	28	put	put	VBN
40318	3209	29	on	on	RP
40318	3209	30	,	,	,
40318	3209	31	because	because	IN
40318	3209	32	the	the	DT
40318	3209	33	finish	finish	NN
40318	3209	34	or	or	CC
40318	3209	35	appearance	appearance	NN
40318	3209	36	of	of	IN
40318	3209	37	the	the	DT
40318	3209	38	cheese	cheese	NN
40318	3209	39	is	be	VBZ
40318	3209	40	an	an	DT
40318	3209	41	index	index	NN
40318	3209	42	of	of	IN
40318	3209	43	his	-PRON-	PRP$
40318	3209	44	ability	ability	NN
40318	3209	45	.	.	.
40318	3210	1	[	[	-LRB-
40318	3210	2	Illustration	illustration	NN
40318	3210	3	:	:	:
40318	3210	4	FIG	FIG	NNP
40318	3210	5	.	.	.
40318	3211	1	49.--Speed	49.--speed	CD
40318	3211	2	knife	knife	NN
40318	3211	3	.	.	.
40318	3211	4	]	]	-RRB-
40318	3212	1	+208	+208	NNS
40318	3212	2	.	.	.
40318	3213	1	Handling	handle	VBG
40318	3213	2	over	over	IN
40318	3213	3	-	-	HYPH
40318	3213	4	ripe	ripe	JJ
40318	3213	5	and	and	CC
40318	3213	6	gassy	gassy	JJ
40318	3213	7	milk.+--Because	milk.+--because	NN
40318	3213	8	it	-PRON-	PRP
40318	3213	9	is	be	VBZ
40318	3213	10	sometimes	sometimes	RB
40318	3213	11	necessary	necessary	JJ
40318	3213	12	to	to	TO
40318	3213	13	make	make	VB
40318	3213	14	over	over	IN
40318	3213	15	-	-	HYPH
40318	3213	16	ripe[91	ripe[91	NN
40318	3213	17	]	]	-RRB-
40318	3213	18	or	or	CC
40318	3213	19	gassy	gassy	JJ
40318	3213	20	milk[92	milk[92	NNP
40318	3213	21	]	]	-RRB-
40318	3213	22	into	into	IN
40318	3213	23	cheese	cheese	NN
40318	3213	24	,	,	,
40318	3213	25	special	special	JJ
40318	3213	26	directions	direction	NNS
40318	3213	27	or	or	CC
40318	3213	28	precautions	precaution	NNS
40318	3213	29	are	be	VBP
40318	3213	30	necessary	necessary	JJ
40318	3213	31	.	.	.
40318	3214	1	The	the	DT
40318	3214	2	best	good	JJS
40318	3214	3	way	way	NN
40318	3214	4	is	be	VBZ
40318	3214	5	to	to	TO
40318	3214	6	reject	reject	VB
40318	3214	7	this	this	DT
40318	3214	8	milk	milk	NN
40318	3214	9	.	.	.
40318	3215	1	When	when	WRB
40318	3215	2	it	-PRON-	PRP
40318	3215	3	is	be	VBZ
40318	3215	4	necessary	necessary	JJ
40318	3215	5	to	to	TO
40318	3215	6	make	make	VB
40318	3215	7	it	-PRON-	PRP
40318	3215	8	into	into	IN
40318	3215	9	cheese	cheese	NN
40318	3215	10	,	,	,
40318	3215	11	the	the	DT
40318	3215	12	losses	loss	NNS
40318	3215	13	are	be	VBP
40318	3215	14	much	much	RB
40318	3215	15	more	more	JJR
40318	3215	16	than	than	IN
40318	3215	17	with	with	IN
40318	3215	18	normal	normal	JJ
40318	3215	19	milk	milk	NN
40318	3215	20	.	.	.
40318	3216	1	It	-PRON-	PRP
40318	3216	2	is	be	VBZ
40318	3216	3	a	a	DT
40318	3216	4	question	question	NN
40318	3216	5	of	of	IN
40318	3216	6	making	make	VBG
40318	3216	7	as	as	RB
40318	3216	8	good	good	JJ
40318	3216	9	a	a	DT
40318	3216	10	cheese	cheese	NN
40318	3216	11	as	as	IN
40318	3216	12	possible	possible	JJ
40318	3216	13	,	,	,
40318	3216	14	and	and	CC
40318	3216	15	the	the	DT
40318	3216	16	subject	subject	NN
40318	3216	17	of	of	IN
40318	3216	18	losses	loss	NNS
40318	3216	19	is	be	VBZ
40318	3216	20	ignored	ignore	VBN
40318	3216	21	.	.	.
40318	3217	1	(	(	-LRB-
40318	3217	2	1	1	LS
40318	3217	3	)	)	-RRB-
40318	3217	4	_	_	NNP
40318	3217	5	Over	over	IN
40318	3217	6	-	-	HYPH
40318	3217	7	ripe	ripe	JJ
40318	3217	8	milk._--The	milk._--the	NN
40318	3217	9	fact	fact	NN
40318	3217	10	that	that	IN
40318	3217	11	the	the	DT
40318	3217	12	milk	milk	NN
40318	3217	13	is	be	VBZ
40318	3217	14	over	over	RB
40318	3217	15	-	-	HYPH
40318	3217	16	ripe	ripe	NN
40318	3217	17	shows	show	VBZ
40318	3217	18	that	that	IN
40318	3217	19	there	there	EX
40318	3217	20	is	be	VBZ
40318	3217	21	already	already	RB
40318	3217	22	too	too	RB
40318	3217	23	much	much	JJ
40318	3217	24	acid	acid	JJ
40318	3217	25	present	present	JJ
40318	3217	26	.	.	.
40318	3218	1	Every	every	DT
40318	3218	2	effort	effort	NN
40318	3218	3	must	must	MD
40318	3218	4	be	be	VB
40318	3218	5	made	make	VBN
40318	3218	6	to	to	TO
40318	3218	7	get	get	VB
40318	3218	8	the	the	DT
40318	3218	9	curd	curd	NN
40318	3218	10	as	as	IN
40318	3218	11	firm	firm	JJ
40318	3218	12	as	as	IN
40318	3218	13	possible	possible	JJ
40318	3218	14	in	in	IN
40318	3218	15	the	the	DT
40318	3218	16	whey	whey	NN
40318	3218	17	with	with	IN
40318	3218	18	the	the	DT
40318	3218	19	acid	acid	JJ
40318	3218	20	development	development	NN
40318	3218	21	as	as	RB
40318	3218	22	low	low	JJ
40318	3218	23	as	as	IN
40318	3218	24	possible	possible	JJ
40318	3218	25	or	or	CC
40318	3218	26	before	before	IN
40318	3218	27	the	the	DT
40318	3218	28	acid	acid	NN
40318	3218	29	has	have	VBZ
40318	3218	30	had	have	VBN
40318	3218	31	time	time	NN
40318	3218	32	to	to	TO
40318	3218	33	develop	develop	VB
40318	3218	34	any	any	DT
40318	3218	35	more	more	RBR
40318	3218	36	than	than	IN
40318	3218	37	can	can	MD
40318	3218	38	be	be	VB
40318	3218	39	helped	help	VBN
40318	3218	40	.	.	.
40318	3219	1	Although	although	IN
40318	3219	2	the	the	DT
40318	3219	3	milk	milk	NN
40318	3219	4	is	be	VBZ
40318	3219	5	over	over	RB
40318	3219	6	-	-	HYPH
40318	3219	7	ripe	ripe	JJ
40318	3219	8	,	,	,
40318	3219	9	it	-PRON-	PRP
40318	3219	10	is	be	VBZ
40318	3219	11	a	a	DT
40318	3219	12	good	good	JJ
40318	3219	13	plan	plan	NN
40318	3219	14	to	to	TO
40318	3219	15	add	add	VB
40318	3219	16	about	about	IN
40318	3219	17	¼	¼	NN
40318	3219	18	of	of	IN
40318	3219	19	1	1	CD
40318	3219	20	per	per	NN
40318	3219	21	cent	cent	NN
40318	3219	22	of	of	IN
40318	3219	23	starter	starter	NN
40318	3219	24	just	just	RB
40318	3219	25	before	before	IN
40318	3219	26	the	the	DT
40318	3219	27	rennet	rennet	NN
40318	3219	28	.	.	.
40318	3220	1	This	this	DT
40318	3220	2	starter	starter	NN
40318	3220	3	will	will	MD
40318	3220	4	not	not	RB
40318	3220	5	begin	begin	VB
40318	3220	6	to	to	TO
40318	3220	7	work	work	VB
40318	3220	8	until	until	IN
40318	3220	9	the	the	DT
40318	3220	10	curd	curd	NN
40318	3220	11	is	be	VBZ
40318	3220	12	being	be	VBG
40318	3220	13	cheddared	cheddare	VBN
40318	3220	14	and	and	CC
40318	3220	15	it	-PRON-	PRP
40318	3220	16	will	will	MD
40318	3220	17	help	help	VB
40318	3220	18	the	the	DT
40318	3220	19	flavor	flavor	NN
40318	3220	20	,	,	,
40318	3220	21	especially	especially	RB
40318	3220	22	if	if	IN
40318	3220	23	any	any	DT
40318	3220	24	bad	bad	JJ
40318	3220	25	fermentation	fermentation	NN
40318	3220	26	should	should	MD
40318	3220	27	be	be	VB
40318	3220	28	present	present	JJ
40318	3220	29	.	.	.
40318	3221	1	The	the	DT
40318	3221	2	rennet	rennet	NN
40318	3221	3	is	be	VBZ
40318	3221	4	added	add	VBN
40318	3221	5	at	at	IN
40318	3221	6	80	80	CD
40318	3221	7	°	°	,
40318	3221	8	F.	F.	NNP
40318	3221	9	,	,	,
40318	3221	10	as	as	IN
40318	3221	11	this	this	DT
40318	3221	12	lower	low	JJR
40318	3221	13	temperature	temperature	NN
40318	3221	14	tends	tend	VBZ
40318	3221	15	to	to	TO
40318	3221	16	check	check	VB
40318	3221	17	the	the	DT
40318	3221	18	acid	acid	JJ
40318	3221	19	development	development	NN
40318	3221	20	.	.	.
40318	3222	1	More	More	JJR
40318	3222	2	rennet	rennet	NN
40318	3222	3	is	be	VBZ
40318	3222	4	used	use	VBN
40318	3222	5	,	,	,
40318	3222	6	commonly	commonly	RB
40318	3222	7	from	from	IN
40318	3222	8	4	4	CD
40318	3222	9	to	to	IN
40318	3222	10	4½	4½	NN
40318	3222	11	ounces	ounce	NNS
40318	3222	12	to	to	IN
40318	3222	13	1000	1000	CD
40318	3222	14	pounds	pound	NNS
40318	3222	15	of	of	IN
40318	3222	16	milk	milk	NN
40318	3222	17	.	.	.
40318	3223	1	This	this	DT
40318	3223	2	gives	give	VBZ
40318	3223	3	a	a	DT
40318	3223	4	quicker	quick	JJR
40318	3223	5	coagulation	coagulation	NN
40318	3223	6	.	.	.
40318	3224	1	The	the	DT
40318	3224	2	curd	curd	NN
40318	3224	3	is	be	VBZ
40318	3224	4	cut	cut	VBN
40318	3224	5	soft	soft	JJ
40318	3224	6	,	,	,
40318	3224	7	as	as	IN
40318	3224	8	this	this	DT
40318	3224	9	tends	tend	VBZ
40318	3224	10	to	to	TO
40318	3224	11	expel	expel	VB
40318	3224	12	the	the	DT
40318	3224	13	moisture	moisture	NN
40318	3224	14	more	more	RBR
40318	3224	15	quickly	quickly	RB
40318	3224	16	.	.	.
40318	3225	1	The	the	DT
40318	3225	2	heat	heat	NN
40318	3225	3	is	be	VBZ
40318	3225	4	turned	turn	VBN
40318	3225	5	on	on	RP
40318	3225	6	sooner	soon	RBR
40318	3225	7	after	after	IN
40318	3225	8	cutting	cut	VBG
40318	3225	9	.	.	.
40318	3226	1	The	the	DT
40318	3226	2	time	time	NN
40318	3226	3	to	to	TO
40318	3226	4	turn	turn	VB
40318	3226	5	it	-PRON-	PRP
40318	3226	6	on	on	RP
40318	3226	7	and	and	CC
40318	3226	8	the	the	DT
40318	3226	9	length	length	NN
40318	3226	10	of	of	IN
40318	3226	11	time	time	NN
40318	3226	12	to	to	TO
40318	3226	13	heat	heat	VB
40318	3226	14	are	be	VBP
40318	3226	15	determined	determine	VBN
40318	3226	16	by	by	IN
40318	3226	17	the	the	DT
40318	3226	18	amount	amount	NN
40318	3226	19	of	of	IN
40318	3226	20	acid	acid	NN
40318	3226	21	.	.	.
40318	3227	1	A	a	DT
40318	3227	2	curd	curd	NN
40318	3227	3	should	should	MD
40318	3227	4	not	not	RB
40318	3227	5	be	be	VB
40318	3227	6	heated	heat	VBN
40318	3227	7	in	in	IN
40318	3227	8	less	less	JJR
40318	3227	9	than	than	IN
40318	3227	10	fifteen	fifteen	CD
40318	3227	11	minutes	minute	NNS
40318	3227	12	.	.	.
40318	3228	1	If	if	IN
40318	3228	2	the	the	DT
40318	3228	3	curd	curd	NN
40318	3228	4	has	have	VBZ
40318	3228	5	enough	enough	JJ
40318	3228	6	acid	acid	NN
40318	3228	7	and	and	CC
40318	3228	8	has	have	VBZ
40318	3228	9	not	not	RB
40318	3228	10	begun	begin	VBN
40318	3228	11	to	to	TO
40318	3228	12	firm	firm	VB
40318	3228	13	up	up	RP
40318	3228	14	much	much	RB
40318	3228	15	,	,	,
40318	3228	16	the	the	DT
40318	3228	17	whey	whey	NN
40318	3228	18	should	should	MD
40318	3228	19	be	be	VB
40318	3228	20	drawn	draw	VBN
40318	3228	21	down	down	RP
40318	3228	22	to	to	IN
40318	3228	23	the	the	DT
40318	3228	24	surface	surface	NN
40318	3228	25	of	of	IN
40318	3228	26	the	the	DT
40318	3228	27	curd	curd	NN
40318	3228	28	,	,	,
40318	3228	29	water	water	NN
40318	3228	30	the	the	DT
40318	3228	31	temperature	temperature	NN
40318	3228	32	of	of	IN
40318	3228	33	the	the	DT
40318	3228	34	whey	whey	NN
40318	3228	35	and	and	CC
40318	3228	36	curd	curd	NN
40318	3228	37	put	put	VBP
40318	3228	38	into	into	IN
40318	3228	39	the	the	DT
40318	3228	40	vat	vat	NN
40318	3228	41	,	,	,
40318	3228	42	and	and	CC
40318	3228	43	the	the	DT
40318	3228	44	curd	curd	NN
40318	3228	45	firmed	firm	VBD
40318	3228	46	up	up	RP
40318	3228	47	in	in	IN
40318	3228	48	this	this	DT
40318	3228	49	water	water	NN
40318	3228	50	.	.	.
40318	3229	1	The	the	DT
40318	3229	2	water	water	NN
40318	3229	3	washes	wash	VBZ
40318	3229	4	the	the	DT
40318	3229	5	acid	acid	NN
40318	3229	6	out	out	IN
40318	3229	7	of	of	IN
40318	3229	8	the	the	DT
40318	3229	9	curd	curd	NN
40318	3229	10	and	and	CC
40318	3229	11	because	because	IN
40318	3229	12	of	of	IN
40318	3229	13	the	the	DT
40318	3229	14	lack	lack	NN
40318	3229	15	of	of	IN
40318	3229	16	milk	milk	NN
40318	3229	17	-	-	HYPH
40318	3229	18	sugar	sugar	NN
40318	3229	19	checks	check	NNS
40318	3229	20	the	the	DT
40318	3229	21	acid	acid	JJ
40318	3229	22	development	development	NN
40318	3229	23	.	.	.
40318	3230	1	If	if	IN
40318	3230	2	the	the	DT
40318	3230	3	milk	milk	NN
40318	3230	4	is	be	VBZ
40318	3230	5	not	not	RB
40318	3230	6	so	so	RB
40318	3230	7	ripe	ripe	JJ
40318	3230	8	and	and	CC
40318	3230	9	the	the	DT
40318	3230	10	curd	curd	NN
40318	3230	11	nearly	nearly	RB
40318	3230	12	firm	firm	VB
40318	3230	13	enough	enough	RB
40318	3230	14	,	,	,
40318	3230	15	the	the	DT
40318	3230	16	whey	whey	NN
40318	3230	17	may	may	MD
40318	3230	18	be	be	VB
40318	3230	19	drawn	draw	VBN
40318	3230	20	off	off	RP
40318	3230	21	and	and	CC
40318	3230	22	the	the	DT
40318	3230	23	curd	curd	NN
40318	3230	24	firmed	firm	VBD
40318	3230	25	up	up	RP
40318	3230	26	by	by	IN
40318	3230	27	hard	hard	JJ
40318	3230	28	stirring	stirring	NN
40318	3230	29	in	in	IN
40318	3230	30	the	the	DT
40318	3230	31	vat	vat	NN
40318	3230	32	or	or	CC
40318	3230	33	sink	sink	NN
40318	3230	34	.	.	.
40318	3231	1	The	the	DT
40318	3231	2	curd	curd	NN
40318	3231	3	should	should	MD
40318	3231	4	not	not	RB
40318	3231	5	be	be	VB
40318	3231	6	pushed	push	VBN
40318	3231	7	back	back	RB
40318	3231	8	enough	enough	RB
40318	3231	9	to	to	TO
40318	3231	10	be	be	VB
40318	3231	11	very	very	RB
40318	3231	12	deep	deep	JJ
40318	3231	13	or	or	CC
40318	3231	14	thick	thick	JJ
40318	3231	15	when	when	WRB
40318	3231	16	ready	ready	JJ
40318	3231	17	to	to	TO
40318	3231	18	cheddar	cheddar	VB
40318	3231	19	.	.	.
40318	3232	1	The	the	DT
40318	3232	2	curd	curd	NN
40318	3232	3	should	should	MD
40318	3232	4	be	be	VB
40318	3232	5	cut	cut	VBN
40318	3232	6	into	into	IN
40318	3232	7	very	very	RB
40318	3232	8	small	small	JJ
40318	3232	9	pieces	piece	NNS
40318	3232	10	to	to	IN
40318	3232	11	cheddar	cheddar	NNP
40318	3232	12	.	.	.
40318	3233	1	The	the	DT
40318	3233	2	smaller	small	JJR
40318	3233	3	the	the	DT
40318	3233	4	pieces	piece	NNS
40318	3233	5	,	,	,
40318	3233	6	the	the	DT
40318	3233	7	faster	fast	JJR
40318	3233	8	the	the	DT
40318	3233	9	whey	whey	NN
40318	3233	10	drains	drain	VBZ
40318	3233	11	away	away	RB
40318	3233	12	.	.	.
40318	3234	1	Sometimes	sometimes	RB
40318	3234	2	it	-PRON-	PRP
40318	3234	3	is	be	VBZ
40318	3234	4	necessary	necessary	JJ
40318	3234	5	to	to	TO
40318	3234	6	cut	cut	VB
40318	3234	7	the	the	DT
40318	3234	8	curd	curd	NN
40318	3234	9	into	into	IN
40318	3234	10	pieces	piece	NNS
40318	3234	11	six	six	CD
40318	3234	12	inches	inch	NNS
40318	3234	13	square	square	JJ
40318	3234	14	.	.	.
40318	3235	1	The	the	DT
40318	3235	2	pieces	piece	NNS
40318	3235	3	should	should	MD
40318	3235	4	not	not	RB
40318	3235	5	be	be	VB
40318	3235	6	piled	pile	VBN
40318	3235	7	but	but	CC
40318	3235	8	should	should	MD
40318	3235	9	be	be	VB
40318	3235	10	turned	turn	VBN
40318	3235	11	often	often	RB
40318	3235	12	and	and	CC
40318	3235	13	stood	stand	VBD
40318	3235	14	on	on	IN
40318	3235	15	edge	edge	NN
40318	3235	16	to	to	TO
40318	3235	17	let	let	VB
40318	3235	18	the	the	DT
40318	3235	19	whey	whey	NN
40318	3235	20	drain	drain	VB
40318	3235	21	away	away	RB
40318	3235	22	and	and	CC
40318	3235	23	sometimes	sometimes	RB
40318	3235	24	pressed	press	VBN
40318	3235	25	with	with	IN
40318	3235	26	the	the	DT
40318	3235	27	hands	hand	NNS
40318	3235	28	to	to	TO
40318	3235	29	force	force	VB
40318	3235	30	the	the	DT
40318	3235	31	whey	whey	NN
40318	3235	32	out	out	RP
40318	3235	33	.	.	.
40318	3236	1	It	-PRON-	PRP
40318	3236	2	is	be	VBZ
40318	3236	3	often	often	RB
40318	3236	4	all	all	DT
40318	3236	5	one	one	CD
40318	3236	6	man	man	NN
40318	3236	7	can	can	MD
40318	3236	8	do	do	VB
40318	3236	9	to	to	TO
40318	3236	10	keep	keep	VB
40318	3236	11	the	the	DT
40318	3236	12	curd	curd	NN
40318	3236	13	turned	turn	VBN
40318	3236	14	.	.	.
40318	3237	1	[	[	-LRB-
40318	3237	2	Illustration	illustration	NN
40318	3237	3	:	:	:
40318	3237	4	FIG	FIG	NNP
40318	3237	5	.	.	.
40318	3238	1	50.--At	50.--at	LS
40318	3238	2	the	the	DT
40318	3238	3	left	left	NN
40318	3238	4	is	be	VBZ
40318	3238	5	a	a	DT
40318	3238	6	regular	regular	JJ
40318	3238	7	shaped	shaped	JJ
40318	3238	8	,	,	,
40318	3238	9	close	close	JJ
40318	3238	10	,	,	,
40318	3238	11	solid	solid	JJ
40318	3238	12	textured	texture	VBN
40318	3238	13	cheese	cheese	NN
40318	3238	14	;	;	:
40318	3238	15	at	at	IN
40318	3238	16	the	the	DT
40318	3238	17	right	right	JJ
40318	3238	18	one	one	NN
40318	3238	19	puffed	puff	VBN
40318	3238	20	up	up	RP
40318	3238	21	with	with	IN
40318	3238	22	gas	gas	NN
40318	3238	23	.	.	.
40318	3238	24	]	]	-RRB-
40318	3239	1	The	the	DT
40318	3239	2	curd	curd	NN
40318	3239	3	is	be	VBZ
40318	3239	4	not	not	RB
40318	3239	5	cheddared	cheddare	VBN
40318	3239	6	very	very	RB
40318	3239	7	long	long	RB
40318	3239	8	but	but	CC
40318	3239	9	is	be	VBZ
40318	3239	10	milled	mill	VBN
40318	3239	11	early	early	RB
40318	3239	12	so	so	IN
40318	3239	13	that	that	IN
40318	3239	14	the	the	DT
40318	3239	15	whey	whey	NN
40318	3239	16	can	can	MD
40318	3239	17	escape	escape	VB
40318	3239	18	.	.	.
40318	3240	1	If	if	IN
40318	3240	2	it	-PRON-	PRP
40318	3240	3	is	be	VBZ
40318	3240	4	thought	think	VBN
40318	3240	5	that	that	IN
40318	3240	6	the	the	DT
40318	3240	7	cheese	cheese	NN
40318	3240	8	will	will	MD
40318	3240	9	be	be	VB
40318	3240	10	sour	sour	JJ
40318	3240	11	,	,	,
40318	3240	12	the	the	DT
40318	3240	13	curd	curd	NN
40318	3240	14	should	should	MD
40318	3240	15	be	be	VB
40318	3240	16	washed	wash	VBN
40318	3240	17	in	in	IN
40318	3240	18	cold	cold	JJ
40318	3240	19	water	water	NN
40318	3240	20	to	to	TO
40318	3240	21	remove	remove	VB
40318	3240	22	the	the	DT
40318	3240	23	acid	acid	NN
40318	3240	24	and	and	CC
40318	3240	25	milk	milk	NN
40318	3240	26	-	-	HYPH
40318	3240	27	sugar	sugar	NN
40318	3240	28	.	.	.
40318	3241	1	A	a	DT
40318	3241	2	little	little	JJ
40318	3241	3	more	more	JJR
40318	3241	4	salt	salt	NN
40318	3241	5	is	be	VBZ
40318	3241	6	sometimes	sometimes	RB
40318	3241	7	used	use	VBN
40318	3241	8	.	.	.
40318	3242	1	A	a	DT
40318	3242	2	product	product	NN
40318	3242	3	made	make	VBN
40318	3242	4	from	from	IN
40318	3242	5	over	over	IN
40318	3242	6	-	-	HYPH
40318	3242	7	ripe	ripe	JJ
40318	3242	8	milk	milk	NN
40318	3242	9	,	,	,
40318	3242	10	no	no	RB
40318	3242	11	matter	matter	RB
40318	3242	12	how	how	WRB
40318	3242	13	skillful	skillful	JJ
40318	3242	14	the	the	DT
40318	3242	15	cheese	cheese	NN
40318	3242	16	-	-	HYPH
40318	3242	17	maker	maker	NN
40318	3242	18	,	,	,
40318	3242	19	will	will	MD
40318	3242	20	show	show	VB
40318	3242	21	traces	trace	NNS
40318	3242	22	of	of	IN
40318	3242	23	a	a	DT
40318	3242	24	sour	sour	JJ
40318	3242	25	cheese	cheese	NN
40318	3242	26	.	.	.
40318	3243	1	(	(	-LRB-
40318	3243	2	2	2	LS
40318	3243	3	)	)	-RRB-
40318	3243	4	_	_	NNP
40318	3243	5	Gassy	Gassy	NNP
40318	3243	6	milk._--If	milk._--If	NNP
40318	3243	7	a	a	DT
40318	3243	8	cheese	cheese	NN
40318	3243	9	-	-	HYPH
40318	3243	10	maker	maker	NN
40318	3243	11	knows	know	VBZ
40318	3243	12	that	that	IN
40318	3243	13	there	there	EX
40318	3243	14	is	be	VBZ
40318	3243	15	"	"	``
40318	3243	16	gassy	gassy	JJ
40318	3243	17	"	"	''
40318	3243	18	fermentation	fermentation	NN
40318	3243	19	,	,	,
40318	3243	20	he	-PRON-	PRP
40318	3243	21	should	should	MD
40318	3243	22	add	add	VB
40318	3243	23	more	more	JJR
40318	3243	24	starter	starter	NN
40318	3243	25	and	and	CC
40318	3243	26	develop	develop	VB
40318	3243	27	more	more	RBR
40318	3243	28	acid	acid	NN
40318	3243	29	when	when	WRB
40318	3243	30	ripening	ripen	VBG
40318	3243	31	the	the	DT
40318	3243	32	milk	milk	NN
40318	3243	33	to	to	TO
40318	3243	34	try	try	VB
40318	3243	35	to	to	TO
40318	3243	36	overcome	overcome	VB
40318	3243	37	this	this	DT
40318	3243	38	.	.	.
40318	3244	1	There	there	EX
40318	3244	2	are	be	VBP
40318	3244	3	different	different	JJ
40318	3244	4	kinds	kind	NNS
40318	3244	5	of	of	IN
40318	3244	6	gassy	gassy	JJ
40318	3244	7	fermentation	fermentation	NN
40318	3244	8	.	.	.
40318	3245	1	Some	some	DT
40318	3245	2	produce	produce	VBP
40318	3245	3	acid	acid	NN
40318	3245	4	and	and	CC
40318	3245	5	some	some	DT
40318	3245	6	do	do	VBP
40318	3245	7	not	not	RB
40318	3245	8	.	.	.
40318	3246	1	Some	some	DT
40318	3246	2	will	will	MD
40318	3246	3	not	not	RB
40318	3246	4	show	show	VB
40318	3246	5	until	until	IN
40318	3246	6	the	the	DT
40318	3246	7	cheeses	cheese	NNS
40318	3246	8	have	have	VBP
40318	3246	9	been	be	VBN
40318	3246	10	on	on	IN
40318	3246	11	the	the	DT
40318	3246	12	curing	curing	JJ
40318	3246	13	-	-	HYPH
40318	3246	14	room	room	NN
40318	3246	15	shelves	shelve	VBZ
40318	3246	16	several	several	JJ
40318	3246	17	days	day	NNS
40318	3246	18	.	.	.
40318	3247	1	Others	other	NNS
40318	3247	2	will	will	MD
40318	3247	3	cause	cause	VB
40318	3247	4	the	the	DT
40318	3247	5	curd	curd	NN
40318	3247	6	to	to	TO
40318	3247	7	float	float	VB
40318	3247	8	in	in	IN
40318	3247	9	the	the	DT
40318	3247	10	whey	whey	NN
40318	3247	11	.	.	.
40318	3248	1	Usually	usually	RB
40318	3248	2	the	the	DT
40318	3248	3	gas	gas	NN
40318	3248	4	shows	show	NNS
40318	3248	5	as	as	IN
40318	3248	6	pin	pin	NN
40318	3248	7	-	-	HYPH
40318	3248	8	holes	hole	NNS
40318	3248	9	while	while	IN
40318	3248	10	the	the	DT
40318	3248	11	curd	curd	NN
40318	3248	12	is	be	VBZ
40318	3248	13	being	be	VBG
40318	3248	14	cheddared	cheddare	VBN
40318	3248	15	.	.	.
40318	3249	1	[	[	-LRB-
40318	3249	2	Illustration	illustration	NN
40318	3249	3	:	:	:
40318	3249	4	FIG	FIG	NNP
40318	3249	5	.	.	.
40318	3250	1	51.--This	51.--this	DT
40318	3250	2	shows	show	VBZ
40318	3250	3	the	the	DT
40318	3250	4	same	same	JJ
40318	3250	5	cheeses	cheese	NNS
40318	3250	6	as	as	IN
40318	3250	7	in	in	IN
40318	3250	8	Fig	Fig	NNP
40318	3250	9	.	.	.
40318	3251	1	50	50	CD
40318	3251	2	,	,	,
40318	3251	3	cut	cut	VBD
40318	3251	4	open	open	JJ
40318	3251	5	to	to	TO
40318	3251	6	show	show	VB
40318	3251	7	the	the	DT
40318	3251	8	solid	solid	JJ
40318	3251	9	and	and	CC
40318	3251	10	gassy	gassy	JJ
40318	3251	11	texture	texture	NN
40318	3251	12	.	.	.
40318	3251	13	]	]	-RRB-
40318	3252	1	The	the	DT
40318	3252	2	gas	gas	NN
40318	3252	3	causes	cause	VBZ
40318	3252	4	tiny	tiny	JJ
40318	3252	5	round	round	JJ
40318	3252	6	holes	hole	NNS
40318	3252	7	in	in	IN
40318	3252	8	the	the	DT
40318	3252	9	cheese	cheese	NN
40318	3252	10	,	,	,
40318	3252	11	resulting	result	VBG
40318	3252	12	in	in	IN
40318	3252	13	the	the	DT
40318	3252	14	cheese	cheese	NN
40318	3252	15	swelling	swell	VBG
40318	3252	16	or	or	CC
40318	3252	17	puffing	puff	VBG
40318	3252	18	out	out	IN
40318	3252	19	of	of	IN
40318	3252	20	shape	shape	NN
40318	3252	21	and	and	CC
40318	3252	22	sometimes	sometimes	RB
40318	3252	23	breaking	break	VBG
40318	3252	24	open	open	JJ
40318	3252	25	(	(	-LRB-
40318	3252	26	Figs	fig	NNS
40318	3252	27	.	.	.
40318	3253	1	50	50	CD
40318	3253	2	,	,	,
40318	3253	3	51	51	CD
40318	3253	4	)	)	-RRB-
40318	3253	5	.	.	.
40318	3254	1	The	the	DT
40318	3254	2	only	only	JJ
40318	3254	3	time	time	NN
40318	3254	4	to	to	TO
40318	3254	5	overcome	overcome	VB
40318	3254	6	the	the	DT
40318	3254	7	gas	gas	NN
40318	3254	8	is	be	VBZ
40318	3254	9	during	during	IN
40318	3254	10	the	the	DT
40318	3254	11	cheddaring	cheddare	VBG
40318	3254	12	process	process	NN
40318	3254	13	.	.	.
40318	3255	1	The	the	DT
40318	3255	2	curd	curd	NN
40318	3255	3	is	be	VBZ
40318	3255	4	piled	pile	VBN
40318	3255	5	and	and	CC
40318	3255	6	repiled	repile	VBN
40318	3255	7	until	until	IN
40318	3255	8	the	the	DT
40318	3255	9	holes	hole	NNS
40318	3255	10	flatten	flatten	VBP
40318	3255	11	out	out	RP
40318	3255	12	.	.	.
40318	3256	1	This	this	DT
40318	3256	2	shows	show	VBZ
40318	3256	3	that	that	IN
40318	3256	4	the	the	DT
40318	3256	5	gas	gas	NN
40318	3256	6	-	-	HYPH
40318	3256	7	producing	produce	VBG
40318	3256	8	organisms	organism	NNS
40318	3256	9	have	have	VBP
40318	3256	10	weakened	weaken	VBN
40318	3256	11	and	and	CC
40318	3256	12	will	will	MD
40318	3256	13	not	not	RB
40318	3256	14	cause	cause	VB
40318	3256	15	any	any	DT
40318	3256	16	more	more	JJR
40318	3256	17	holes	hole	NNS
40318	3256	18	.	.	.
40318	3257	1	Because	because	IN
40318	3257	2	the	the	DT
40318	3257	3	curd	curd	NN
40318	3257	4	has	have	VBZ
40318	3257	5	to	to	TO
40318	3257	6	be	be	VB
40318	3257	7	piled	pile	VBN
40318	3257	8	so	so	RB
40318	3257	9	many	many	JJ
40318	3257	10	times	time	NNS
40318	3257	11	and	and	CC
40318	3257	12	so	so	RB
40318	3257	13	long	long	RB
40318	3257	14	,	,	,
40318	3257	15	the	the	DT
40318	3257	16	pieces	piece	NNS
40318	3257	17	become	become	VBP
40318	3257	18	very	very	RB
40318	3257	19	thin	thin	JJ
40318	3257	20	.	.	.
40318	3258	1	The	the	DT
40318	3258	2	curd	curd	NN
40318	3258	3	is	be	VBZ
40318	3258	4	ready	ready	JJ
40318	3258	5	to	to	TO
40318	3258	6	mill	mill	VB
40318	3258	7	when	when	WRB
40318	3258	8	most	most	JJS
40318	3258	9	of	of	IN
40318	3258	10	the	the	DT
40318	3258	11	holes	hole	NNS
40318	3258	12	have	have	VBP
40318	3258	13	flattened	flatten	VBN
40318	3258	14	.	.	.
40318	3259	1	After	after	IN
40318	3259	2	milling	milling	NN
40318	3259	3	,	,	,
40318	3259	4	the	the	DT
40318	3259	5	curd	curd	NN
40318	3259	6	should	should	MD
40318	3259	7	be	be	VB
40318	3259	8	stirred	stir	VBN
40318	3259	9	and	and	CC
40318	3259	10	aired	air	VBN
40318	3259	11	for	for	IN
40318	3259	12	some	some	DT
40318	3259	13	time	time	NN
40318	3259	14	before	before	IN
40318	3259	15	salting	salt	VBG
40318	3259	16	to	to	TO
40318	3259	17	allow	allow	VB
40318	3259	18	the	the	DT
40318	3259	19	bad	bad	JJ
40318	3259	20	odor	odor	NN
40318	3259	21	to	to	TO
40318	3259	22	escape	escape	VB
40318	3259	23	.	.	.
40318	3260	1	Because	because	IN
40318	3260	2	of	of	IN
40318	3260	3	the	the	DT
40318	3260	4	high	high	JJ
40318	3260	5	acid	acid	NN
40318	3260	6	development	development	NN
40318	3260	7	,	,	,
40318	3260	8	it	-PRON-	PRP
40318	3260	9	often	often	RB
40318	3260	10	happens	happen	VBZ
40318	3260	11	that	that	IN
40318	3260	12	the	the	DT
40318	3260	13	cheese	cheese	NN
40318	3260	14	will	will	MD
40318	3260	15	not	not	RB
40318	3260	16	be	be	VB
40318	3260	17	gassy	gassy	JJ
40318	3260	18	but	but	CC
40318	3260	19	will	will	MD
40318	3260	20	be	be	VB
40318	3260	21	sour	sour	JJ
40318	3260	22	.	.	.
40318	3261	1	At	at	IN
40318	3261	2	best	good	JJS
40318	3261	3	a	a	DT
40318	3261	4	cheese	cheese	NN
40318	3261	5	made	make	VBN
40318	3261	6	from	from	IN
40318	3261	7	milk	milk	NN
40318	3261	8	having	have	VBG
40318	3261	9	gassy	gassy	JJ
40318	3261	10	fermentation	fermentation	NN
40318	3261	11	will	will	MD
40318	3261	12	have	have	VB
40318	3261	13	a	a	DT
40318	3261	14	bad	bad	JJ
40318	3261	15	flavor	flavor	NN
40318	3261	16	.	.	.
40318	3262	1	The	the	DT
40318	3262	2	quality	quality	NN
40318	3262	3	of	of	IN
40318	3262	4	the	the	DT
40318	3262	5	cheese	cheese	NN
40318	3262	6	can	can	MD
40318	3262	7	be	be	VB
40318	3262	8	no	no	RB
40318	3262	9	better	well	JJR
40318	3262	10	than	than	IN
40318	3262	11	that	that	DT
40318	3262	12	of	of	IN
40318	3262	13	the	the	DT
40318	3262	14	milk	milk	NN
40318	3262	15	from	from	IN
40318	3262	16	which	which	WDT
40318	3262	17	it	-PRON-	PRP
40318	3262	18	is	be	VBZ
40318	3262	19	made	make	VBN
40318	3262	20	,	,	,
40318	3262	21	plus	plus	CC
40318	3262	22	the	the	DT
40318	3262	23	skill	skill	NN
40318	3262	24	of	of	IN
40318	3262	25	the	the	DT
40318	3262	26	cheese	cheese	NN
40318	3262	27	-	-	HYPH
40318	3262	28	maker	maker	NN
40318	3262	29	.	.	.
40318	3263	1	+209	+209	NNP
40318	3263	2	.	.	.
40318	3264	1	Qualities	quality	NNS
40318	3264	2	of	of	IN
40318	3264	3	Cheddar	Cheddar	NNP
40318	3264	4	cheese.+--The	cheese.+--the	CD
40318	3264	5	cheese	cheese	NN
40318	3264	6	should	should	MD
40318	3264	7	be	be	VB
40318	3264	8	neat	neat	JJ
40318	3264	9	,	,	,
40318	3264	10	clean	clean	JJ
40318	3264	11	and	and	CC
40318	3264	12	attractive	attractive	JJ
40318	3264	13	.	.	.
40318	3265	1	If	if	IN
40318	3265	2	unclean	unclean	JJ
40318	3265	3	,	,	,
40318	3265	4	and	and	CC
40318	3265	5	the	the	DT
40318	3265	6	bandage	bandage	NN
40318	3265	7	not	not	RB
40318	3265	8	put	put	VB
40318	3265	9	on	on	IN
40318	3265	10	the	the	DT
40318	3265	11	cheese	cheese	NN
40318	3265	12	properly	properly	RB
40318	3265	13	,	,	,
40318	3265	14	it	-PRON-	PRP
40318	3265	15	shows	show	VBZ
40318	3265	16	that	that	IN
40318	3265	17	the	the	DT
40318	3265	18	manufacturer	manufacturer	NN
40318	3265	19	is	be	VBZ
40318	3265	20	not	not	RB
40318	3265	21	particular	particular	JJ
40318	3265	22	to	to	TO
40318	3265	23	keep	keep	VB
40318	3265	24	the	the	DT
40318	3265	25	curing	curing	JJ
40318	3265	26	-	-	HYPH
40318	3265	27	room	room	NN
40318	3265	28	shelves	shelf	NNS
40318	3265	29	tidy	tidy	JJ
40318	3265	30	nor	nor	CC
40318	3265	31	careful	careful	JJ
40318	3265	32	and	and	CC
40318	3265	33	painstaking	painstaking	JJ
40318	3265	34	in	in	IN
40318	3265	35	dressing	dressing	NN
40318	3265	36	.	.	.
40318	3266	1	The	the	DT
40318	3266	2	cheese	cheese	NN
40318	3266	3	should	should	MD
40318	3266	4	not	not	RB
40318	3266	5	be	be	VB
40318	3266	6	lopsided	lopside	VBN
40318	3266	7	or	or	CC
40318	3266	8	bulged	bulge	VBN
40318	3266	9	.	.	.
40318	3267	1	When	when	WRB
40318	3267	2	cut	cut	VBN
40318	3267	3	,	,	,
40318	3267	4	it	-PRON-	PRP
40318	3267	5	should	should	MD
40318	3267	6	have	have	VB
40318	3267	7	a	a	DT
40318	3267	8	uniformly	uniformly	RB
40318	3267	9	colored	color	VBN
40318	3267	10	interior	interior	NN
40318	3267	11	.	.	.
40318	3268	1	The	the	DT
40318	3268	2	principal	principal	JJ
40318	3268	3	color	color	NN
40318	3268	4	defects	defect	NNS
40318	3268	5	are	be	VBP
40318	3268	6	too	too	RB
40318	3268	7	high	high	JJ
40318	3268	8	,	,	,
40318	3268	9	or	or	CC
40318	3268	10	too	too	RB
40318	3268	11	light	light	JJ
40318	3268	12	color	color	NN
40318	3268	13	,	,	,
40318	3268	14	mottled	mottled	JJ
40318	3268	15	or	or	CC
40318	3268	16	seamy	seamy	JJ
40318	3268	17	.	.	.
40318	3269	1	The	the	DT
40318	3269	2	texture	texture	NN
40318	3269	3	should	should	MD
40318	3269	4	be	be	VB
40318	3269	5	solid	solid	JJ
40318	3269	6	and	and	CC
40318	3269	7	close	close	JJ
40318	3269	8	.	.	.
40318	3270	1	A	a	DT
40318	3270	2	common	common	JJ
40318	3270	3	defect	defect	NN
40318	3270	4	is	be	VBZ
40318	3270	5	mechanical	mechanical	JJ
40318	3270	6	holes	hole	NNS
40318	3270	7	or	or	CC
40318	3270	8	openings	opening	NNS
40318	3270	9	and	and	CC
40318	3270	10	another	another	DT
40318	3270	11	is	be	VBZ
40318	3270	12	gas	gas	NN
40318	3270	13	pockets	pocket	NNS
40318	3270	14	.	.	.
40318	3271	1	The	the	DT
40318	3271	2	body	body	NN
40318	3271	3	can	can	MD
40318	3271	4	be	be	VB
40318	3271	5	tested	test	VBN
40318	3271	6	by	by	IN
40318	3271	7	rubbing	rub	VBG
40318	3271	8	the	the	DT
40318	3271	9	cheese	cheese	NN
40318	3271	10	between	between	IN
40318	3271	11	the	the	DT
40318	3271	12	thumb	thumb	NN
40318	3271	13	and	and	CC
40318	3271	14	fingers	finger	NNS
40318	3271	15	.	.	.
40318	3272	1	It	-PRON-	PRP
40318	3272	2	should	should	MD
40318	3272	3	be	be	VB
40318	3272	4	smooth	smooth	JJ
40318	3272	5	and	and	CC
40318	3272	6	waxy	waxy	RB
40318	3272	7	and	and	CC
40318	3272	8	free	free	JJ
40318	3272	9	from	from	IN
40318	3272	10	lumps	lump	NNS
40318	3272	11	.	.	.
40318	3273	1	It	-PRON-	PRP
40318	3273	2	should	should	MD
40318	3273	3	rub	rub	VB
40318	3273	4	down	down	RP
40318	3273	5	like	like	IN
40318	3273	6	cold	cold	JJ
40318	3273	7	butter	butter	NN
40318	3273	8	.	.	.
40318	3274	1	The	the	DT
40318	3274	2	common	common	JJ
40318	3274	3	defects	defect	NNS
40318	3274	4	are	be	VBP
40318	3274	5	graininess	graininess	JJ
40318	3274	6	and	and	CC
40318	3274	7	lumpiness	lumpiness	NN
40318	3274	8	.	.	.
40318	3275	1	Graininess	graininess	NN
40318	3275	2	may	may	MD
40318	3275	3	be	be	VB
40318	3275	4	caused	cause	VBN
40318	3275	5	by	by	IN
40318	3275	6	too	too	RB
40318	3275	7	much	much	JJ
40318	3275	8	acid	acid	NN
40318	3275	9	or	or	CC
40318	3275	10	too	too	RB
40318	3275	11	much	much	JJ
40318	3275	12	moisture	moisture	NN
40318	3275	13	in	in	IN
40318	3275	14	the	the	DT
40318	3275	15	cheese	cheese	NN
40318	3275	16	.	.	.
40318	3276	1	Lumpiness	Lumpiness	NNP
40318	3276	2	is	be	VBZ
40318	3276	3	due	due	JJ
40318	3276	4	to	to	IN
40318	3276	5	uneven	uneven	JJ
40318	3276	6	curing	curing	NN
40318	3276	7	.	.	.
40318	3277	1	If	if	IN
40318	3277	2	too	too	RB
40318	3277	3	much	much	JJ
40318	3277	4	moisture	moisture	NN
40318	3277	5	is	be	VBZ
40318	3277	6	present	present	JJ
40318	3277	7	,	,	,
40318	3277	8	the	the	DT
40318	3277	9	body	body	NN
40318	3277	10	will	will	MD
40318	3277	11	be	be	VB
40318	3277	12	soft	soft	JJ
40318	3277	13	and	and	CC
40318	3277	14	mushy	mushy	JJ
40318	3277	15	;	;	,
40318	3277	16	if	if	IN
40318	3277	17	not	not	RB
40318	3277	18	enough	enough	JJ
40318	3277	19	moisture	moisture	NN
40318	3277	20	,	,	,
40318	3277	21	the	the	DT
40318	3277	22	body	body	NN
40318	3277	23	will	will	MD
40318	3277	24	be	be	VB
40318	3277	25	hard	hard	JJ
40318	3277	26	and	and	CC
40318	3277	27	dry	dry	JJ
40318	3277	28	.	.	.
40318	3278	1	The	the	DT
40318	3278	2	cheese	cheese	NN
40318	3278	3	should	should	MD
40318	3278	4	have	have	VB
40318	3278	5	a	a	DT
40318	3278	6	pleasant	pleasant	JJ
40318	3278	7	,	,	,
40318	3278	8	clean	clean	JJ
40318	3278	9	,	,	,
40318	3278	10	mild	mild	JJ
40318	3278	11	aroma	aroma	NN
40318	3278	12	and	and	CC
40318	3278	13	the	the	DT
40318	3278	14	characteristic	characteristic	JJ
40318	3278	15	flavor	flavor	NN
40318	3278	16	which	which	WDT
40318	3278	17	is	be	VBZ
40318	3278	18	usually	usually	RB
40318	3278	19	somewhat	somewhat	RB
40318	3278	20	similar	similar	JJ
40318	3278	21	to	to	IN
40318	3278	22	that	that	DT
40318	3278	23	of	of	IN
40318	3278	24	nuts	nut	NNS
40318	3278	25	and	and	CC
40318	3278	26	so	so	RB
40318	3278	27	is	be	VBZ
40318	3278	28	spoken	speak	VBN
40318	3278	29	of	of	IN
40318	3278	30	as	as	IN
40318	3278	31	a	a	DT
40318	3278	32	nutty	nutty	JJ
40318	3278	33	flavor	flavor	NN
40318	3278	34	.	.	.
40318	3279	1	CHAPTER	chapter	NN
40318	3279	2	XIII	XIII	NNP
40318	3279	3	_	_	NNP
40318	3279	4	COMPOSITION	COMPOSITION	NNP
40318	3279	5	AND	and	CC
40318	3279	6	YIELD	yield	NN
40318	3279	7	OF	of	IN
40318	3279	8	CHEDDAR	CHEDDAR	NNP
40318	3279	9	CHEESE	CHEESE	NNP
40318	3279	10	_	_	NNP
40318	3279	11	So	so	RB
40318	3279	12	many	many	JJ
40318	3279	13	factors	factor	NNS
40318	3279	14	affect	affect	VBP
40318	3279	15	the	the	DT
40318	3279	16	composition	composition	NN
40318	3279	17	and	and	CC
40318	3279	18	yield	yield	NN
40318	3279	19	of	of	IN
40318	3279	20	Cheddar	Cheddar	NNP
40318	3279	21	cheese	cheese	NN
40318	3279	22	that	that	IN
40318	3279	23	no	no	DT
40318	3279	24	positive	positive	JJ
40318	3279	25	or	or	CC
40318	3279	26	exact	exact	JJ
40318	3279	27	statement	statement	NN
40318	3279	28	can	can	MD
40318	3279	29	be	be	VB
40318	3279	30	made	make	VBN
40318	3279	31	unless	unless	IN
40318	3279	32	other	other	JJ
40318	3279	33	facts	fact	NNS
40318	3279	34	are	be	VBP
40318	3279	35	definitely	definitely	RB
40318	3279	36	known	know	VBN
40318	3279	37	.	.	.
40318	3280	1	The	the	DT
40318	3280	2	following	follow	VBG
40318	3280	3	factors	factor	NNS
40318	3280	4	affect	affect	VBP
40318	3280	5	both	both	DT
40318	3280	6	the	the	DT
40318	3280	7	composition	composition	NN
40318	3280	8	and	and	CC
40318	3280	9	yield	yield	NN
40318	3280	10	:	:	:
40318	3280	11	1	1	CD
40318	3280	12	.	.	.
40318	3281	1	The	the	DT
40318	3281	2	chemical	chemical	JJ
40318	3281	3	composition	composition	NN
40318	3281	4	of	of	IN
40318	3281	5	the	the	DT
40318	3281	6	milk	milk	NN
40318	3281	7	.	.	.
40318	3282	1	2	2	LS
40318	3282	2	.	.	.
40318	3283	1	Amount	amount	NN
40318	3283	2	of	of	IN
40318	3283	3	moisture	moisture	NN
40318	3283	4	incorporated	incorporate	VBN
40318	3283	5	into	into	IN
40318	3283	6	the	the	DT
40318	3283	7	cheese	cheese	NN
40318	3283	8	.	.	.
40318	3284	1	3	3	LS
40318	3284	2	.	.	.
40318	3285	1	The	the	DT
40318	3285	2	amount	amount	NN
40318	3285	3	of	of	IN
40318	3285	4	solids	solid	NNS
40318	3285	5	lost	lose	VBN
40318	3285	6	in	in	IN
40318	3285	7	cheese	cheese	NN
40318	3285	8	-	-	HYPH
40318	3285	9	making	making	NN
40318	3285	10	.	.	.
40318	3286	1	4	4	LS
40318	3286	2	.	.	.
40318	3287	1	The	the	DT
40318	3287	2	skill	skill	NN
40318	3287	3	of	of	IN
40318	3287	4	the	the	DT
40318	3287	5	cheese	cheese	NN
40318	3287	6	-	-	HYPH
40318	3287	7	maker	maker	NN
40318	3287	8	.	.	.
40318	3288	1	5	5	CD
40318	3288	2	.	.	.
40318	3289	1	The	the	DT
40318	3289	2	bacterial	bacterial	JJ
40318	3289	3	-	-	HYPH
40318	3289	4	content	content	NN
40318	3289	5	of	of	IN
40318	3289	6	the	the	DT
40318	3289	7	milk	milk	NN
40318	3289	8	.	.	.
40318	3290	1	+210	+210	NNP
40318	3290	2	.	.	.
40318	3291	1	Composition	composition	NN
40318	3291	2	of	of	IN
40318	3291	3	milk	milk	NN
40318	3291	4	,	,	,
40318	3291	5	whey	whey	NN
40318	3291	6	and	and	CC
40318	3291	7	cheese.+--The	cheese.+--the	CD
40318	3291	8	following	follow	VBG
40318	3291	9	Tables[93	tables[93	ADD
40318	3291	10	]	]	-RRB-
40318	3291	11	VI	VI	NNP
40318	3291	12	,	,	,
40318	3291	13	VII	VII	NNP
40318	3291	14	,	,	,
40318	3291	15	VIII	VIII	NNP
40318	3291	16	,	,	,
40318	3291	17	which	which	WDT
40318	3291	18	are	be	VBP
40318	3291	19	the	the	DT
40318	3291	20	average	average	NN
40318	3291	21	of	of	IN
40318	3291	22	forty	forty	CD
40318	3291	23	-	-	HYPH
40318	3291	24	eight	eight	CD
40318	3291	25	factories	factory	NNS
40318	3291	26	for	for	IN
40318	3291	27	the	the	DT
40318	3291	28	season	season	NN
40318	3291	29	of	of	IN
40318	3291	30	1893	1893	CD
40318	3291	31	,	,	,
40318	3291	32	show	show	VBP
40318	3291	33	the	the	DT
40318	3291	34	minimum	minimum	JJ
40318	3291	35	,	,	,
40318	3291	36	maximum	maximum	JJ
40318	3291	37	and	and	CC
40318	3291	38	average	average	JJ
40318	3291	39	composition	composition	NN
40318	3291	40	:	:	:
40318	3291	41	TABLE	TABLE	NNP
40318	3291	42	VI	VI	NNP
40318	3291	43	AVERAGE	average	NN
40318	3291	44	COMPOSITION	COMPOSITION	NNS
40318	3291	45	OF	of	IN
40318	3291	46	THE	the	DT
40318	3291	47	MILK	MILK	NNP
40318	3291	48	|	|	NNP
40318	3291	49	Minimum	Minimum	NNP
40318	3291	50	|	|	NNP
40318	3291	51	MAXIMUM	MAXIMUM	NNP
40318	3291	52	|	|	NNP
40318	3291	53	AVERAGE	AVERAGE	NNP
40318	3291	54	--------------------|---------|---------|---------	--------------------|---------|---------|---------	NFP
40318	3291	55	Water	Water	NNP
40318	3291	56	|	|	NNP
40318	3291	57	86.28	86.28	CD
40318	3291	58	|	|	CD
40318	3291	59	88.30	88.30	CD
40318	3291	60	|	|	CD
40318	3291	61	87.28	87.28	CD
40318	3291	62	Total	total	JJ
40318	3291	63	solids	solid	NNS
40318	3291	64	|	|	CD
40318	3291	65	11.70	11.70	CD
40318	3291	66	|	|	CD
40318	3291	67	13.72	13.72	CD
40318	3291	68	|	|	CD
40318	3291	69	12.72	12.72	CD
40318	3291	70	Fat	Fat	NNP
40318	3291	71	|	|	NNP
40318	3291	72	3.30	3.30	CD
40318	3291	73	|	|	CD
40318	3291	74	4.40	4.40	CD
40318	3291	75	|	|	CD
40318	3291	76	3.77	3.77	CD
40318	3291	77	Casein	Casein	NNP
40318	3291	78	|	|	POS
40318	3291	79	2.20	2.20	CD
40318	3291	80	|	|	CD
40318	3291	81	2.85	2.85	CD
40318	3291	82	|	|	CD
40318	3291	83	2.48	2.48	CD
40318	3291	84	Albumin	Albumin	NNP
40318	3291	85	|	|	CD
40318	3291	86	0.52	0.52	CD
40318	3291	87	|	|	CD
40318	3291	88	0.81	0.81	CD
40318	3291	89	|	|	CD
40318	3291	90	0.69	0.69	CD
40318	3291	91	Sugar	Sugar	NNP
40318	3291	92	and	and	CC
40318	3291	93	ash	ash	NN
40318	3291	94	,	,	,
40318	3291	95	etc	etc	FW
40318	3291	96	.	.	.
40318	3292	1	|	|	NNP
40318	3292	2	5.63	5.63	CD
40318	3292	3	|	|	NNP
40318	3292	4	5.89	5.89	CD
40318	3292	5	|	|	CD
40318	3292	6	5.78	5.78	CD
40318	3292	7	TABLE	TABLE	NNS
40318	3292	8	VII	vii	NN
40318	3292	9	AVERAGE	average	JJ
40318	3292	10	COMPOSITION	COMPOSITION	NNS
40318	3292	11	OF	of	IN
40318	3292	12	THE	the	DT
40318	3292	13	WHEY	WHEY	NNP
40318	3292	14	|	|	NNP
40318	3292	15	Minimum	Minimum	NNP
40318	3292	16	|	|	NNP
40318	3292	17	MAXIMUM	MAXIMUM	NNP
40318	3292	18	|	|	NNP
40318	3292	19	AVERAGE	AVERAGE	NNP
40318	3292	20	--------------------|---------|---------|---------	--------------------|---------|---------|---------	NFP
40318	3292	21	Water	Water	NNP
40318	3292	22	|	|	NNP
40318	3292	23	92.75	92.75	CD
40318	3292	24	|	|	CD
40318	3292	25	93.28	93.28	CD
40318	3292	26	|	|	CD
40318	3292	27	93.00	93.00	CD
40318	3292	28	Total	total	JJ
40318	3292	29	solids	solid	NNS
40318	3292	30	|	|	CD
40318	3292	31	6.72	6.72	CD
40318	3292	32	|	|	CD
40318	3292	33	7.25	7.25	CD
40318	3292	34	|	|	CD
40318	3292	35	7.00	7.00	CD
40318	3292	36	Fat	Fat	NNP
40318	3292	37	|	|	NNP
40318	3292	38	0.24	0.24	CD
40318	3292	39	|	|	CD
40318	3292	40	0.51	0.51	CD
40318	3292	41	|	|	CD
40318	3292	42	0.38	0.38	CD
40318	3292	43	Casein	Casein	NNP
40318	3292	44	,	,	,
40318	3292	45	albumin	albumin	NNP
40318	3292	46	|	|	CD
40318	3292	47	0.66	0.66	CD
40318	3292	48	|	|	CD
40318	3292	49	0.99	0.99	CD
40318	3292	50	|	|	CD
40318	3292	51	0.86	0.86	CD
40318	3292	52	Sugar	Sugar	NNP
40318	3292	53	,	,	,
40318	3292	54	ash	ash	NN
40318	3292	55	,	,	,
40318	3292	56	etc	etc	FW
40318	3292	57	.	.	.
40318	3293	1	|	|	NNP
40318	3293	2	5.63	5.63	CD
40318	3293	3	|	|	NNP
40318	3293	4	5.86	5.86	CD
40318	3293	5	|	|	CD
40318	3293	6	5.76	5.76	CD
40318	3293	7	TABLE	TABLE	NNS
40318	3293	8	VIII	viii	NN
40318	3293	9	AVERAGE	average	JJ
40318	3293	10	COMPOSITION	COMPOSITION	NNS
40318	3293	11	OF	of	IN
40318	3293	12	THE	the	DT
40318	3293	13	GREEN	GREEN	NNP
40318	3293	14	CHEESE	CHEESE	NNP
40318	3293	15	|	|	NNP
40318	3293	16	Minimum	Minimum	NNP
40318	3293	17	|	|	NNP
40318	3293	18	MAXIMUM	MAXIMUM	NNP
40318	3293	19	|	|	NNP
40318	3293	20	AVERAGE	AVERAGE	NNP
40318	3293	21	--------------------|---------|---------|---------	--------------------|---------|---------|---------	NFP
40318	3293	22	Water	water	NN
40318	3293	23	|	|	NNP
40318	3293	24	33.16	33.16	CD
40318	3293	25	|	|	CD
40318	3293	26	43.89	43.89	CD
40318	3293	27	|	|	CD
40318	3293	28	37.33	37.33	CD
40318	3293	29	Total	total	JJ
40318	3293	30	solids	solid	NNS
40318	3293	31	|	|	CD
40318	3293	32	66.84	66.84	CD
40318	3293	33	|	|	CD
40318	3293	34	56.11	56.11	CD
40318	3293	35	|	|	CD
40318	3293	36	62.67	62.67	CD
40318	3293	37	Fat	Fat	NNP
40318	3293	38	|	|	NNP
40318	3293	39	30.00	30.00	CD
40318	3293	40	|	|	CD
40318	3293	41	35.89	35.89	CD
40318	3293	42	|	|	CD
40318	3293	43	33.41	33.41	CD
40318	3293	44	Casein	Casein	NNP
40318	3293	45	|	|	CD
40318	3293	46	20.80	20.80	CD
40318	3293	47	|	|	CD
40318	3293	48	25.48	25.48	CD
40318	3293	49	|	|	CD
40318	3293	50	23.39	23.39	CD
40318	3293	51	Sugar	Sugar	NNP
40318	3293	52	,	,	,
40318	3293	53	ash	ash	NN
40318	3293	54	,	,	,
40318	3293	55	etc	etc	FW
40318	3293	56	.	.	.
40318	3294	1	|	|	NNP
40318	3294	2	4.86	4.86	CD
40318	3294	3	|	|	CD
40318	3294	4	7.02	7.02	CD
40318	3294	5	|	|	CD
40318	3294	6	5.89	5.89	CD
40318	3294	7	Table	table	NN
40318	3294	8	VI	VI	NNP
40318	3294	9	shows	show	VBZ
40318	3294	10	the	the	DT
40318	3294	11	minimum	minimum	JJ
40318	3294	12	,	,	,
40318	3294	13	maximum	maximum	JJ
40318	3294	14	and	and	CC
40318	3294	15	average	average	JJ
40318	3294	16	composition	composition	NN
40318	3294	17	of	of	IN
40318	3294	18	the	the	DT
40318	3294	19	milk	milk	NN
40318	3294	20	and	and	CC
40318	3294	21	Table	table	NN
40318	3294	22	VIII	viii	VBP
40318	3294	23	the	the	DT
40318	3294	24	composition	composition	NN
40318	3294	25	of	of	IN
40318	3294	26	the	the	DT
40318	3294	27	cheese	cheese	NN
40318	3294	28	made	make	VBN
40318	3294	29	from	from	IN
40318	3294	30	that	that	DT
40318	3294	31	milk	milk	NN
40318	3294	32	.	.	.
40318	3295	1	The	the	DT
40318	3295	2	average	average	JJ
40318	3295	3	composition	composition	NN
40318	3295	4	of	of	IN
40318	3295	5	the	the	DT
40318	3295	6	cheese	cheese	NN
40318	3295	7	in	in	IN
40318	3295	8	Table	table	NN
40318	3295	9	VIII	viii	NN
40318	3295	10	shows	show	VBZ
40318	3295	11	that	that	IN
40318	3295	12	it	-PRON-	PRP
40318	3295	13	contains	contain	VBZ
40318	3295	14	37.33	37.33	CD
40318	3295	15	per	per	NN
40318	3295	16	cent	cent	NN
40318	3295	17	of	of	IN
40318	3295	18	water	water	NN
40318	3295	19	.	.	.
40318	3296	1	The	the	DT
40318	3296	2	tendency	tendency	NN
40318	3296	3	to	to	IN
40318	3296	4	-	-	HYPH
40318	3296	5	day	day	NN
40318	3296	6	seems	seem	VBZ
40318	3296	7	to	to	TO
40318	3296	8	be	be	VB
40318	3296	9	for	for	IN
40318	3296	10	a	a	DT
40318	3296	11	softer	soft	JJR
40318	3296	12	cheese	cheese	NN
40318	3296	13	so	so	IN
40318	3296	14	that	that	IN
40318	3296	15	the	the	DT
40318	3296	16	average	average	NN
40318	3296	17	would	would	MD
40318	3296	18	probably	probably	RB
40318	3296	19	be	be	VB
40318	3296	20	higher	high	JJR
40318	3296	21	.	.	.
40318	3297	1	Table	table	NN
40318	3297	2	VIII	VIII	NNP
40318	3297	3	also	also	RB
40318	3297	4	shows	show	VBZ
40318	3297	5	the	the	DT
40318	3297	6	wide	wide	JJ
40318	3297	7	variation	variation	NN
40318	3297	8	in	in	IN
40318	3297	9	the	the	DT
40318	3297	10	composition	composition	NN
40318	3297	11	of	of	IN
40318	3297	12	the	the	DT
40318	3297	13	cheese	cheese	NN
40318	3297	14	.	.	.
40318	3298	1	The	the	DT
40318	3298	2	moisture	moisture	NN
40318	3298	3	and	and	CC
40318	3298	4	total	total	JJ
40318	3298	5	solids	solid	NNS
40318	3298	6	both	both	DT
40318	3298	7	vary	vary	VBP
40318	3298	8	about	about	IN
40318	3298	9	10	10	CD
40318	3298	10	per	per	NN
40318	3298	11	cent	cent	NN
40318	3298	12	.	.	.
40318	3299	1	In	in	IN
40318	3299	2	order	order	NN
40318	3299	3	to	to	TO
40318	3299	4	judge	judge	VB
40318	3299	5	the	the	DT
40318	3299	6	variation	variation	NN
40318	3299	7	in	in	IN
40318	3299	8	composition	composition	NN
40318	3299	9	,	,	,
40318	3299	10	one	one	PRP
40318	3299	11	must	must	MD
40318	3299	12	know	know	VB
40318	3299	13	the	the	DT
40318	3299	14	composition	composition	NN
40318	3299	15	of	of	IN
40318	3299	16	the	the	DT
40318	3299	17	milk	milk	NN
40318	3299	18	and	and	CC
40318	3299	19	the	the	DT
40318	3299	20	moisture	moisture	NN
40318	3299	21	-	-	HYPH
40318	3299	22	content	content	NN
40318	3299	23	of	of	IN
40318	3299	24	the	the	DT
40318	3299	25	cheese	cheese	NN
40318	3299	26	and	and	CC
40318	3299	27	then	then	RB
40318	3299	28	only	only	RB
40318	3299	29	a	a	DT
40318	3299	30	very	very	RB
40318	3299	31	inaccurate	inaccurate	JJ
40318	3299	32	estimate	estimate	NN
40318	3299	33	of	of	IN
40318	3299	34	the	the	DT
40318	3299	35	composition	composition	NN
40318	3299	36	of	of	IN
40318	3299	37	the	the	DT
40318	3299	38	cheese	cheese	NN
40318	3299	39	can	can	MD
40318	3299	40	be	be	VB
40318	3299	41	formed	form	VBN
40318	3299	42	.	.	.
40318	3300	1	+211	+211	NNP
40318	3300	2	.	.	.
40318	3301	1	Relation	relation	NN
40318	3301	2	of	of	IN
40318	3301	3	fat	fat	NN
40318	3301	4	to	to	IN
40318	3301	5	casein	casein	NNP
40318	3301	6	in	in	IN
40318	3301	7	normal	normal	JJ
40318	3301	8	milk.+--In	milk.+--In	NNP
40318	3301	9	order	order	NN
40318	3301	10	to	to	TO
40318	3301	11	understand	understand	VB
40318	3301	12	the	the	DT
40318	3301	13	relation	relation	NN
40318	3301	14	of	of	IN
40318	3301	15	the	the	DT
40318	3301	16	composition	composition	NN
40318	3301	17	of	of	IN
40318	3301	18	the	the	DT
40318	3301	19	milk	milk	NN
40318	3301	20	to	to	TO
40318	3301	21	yield	yield	NN
40318	3301	22	of	of	IN
40318	3301	23	cheese	cheese	NN
40318	3301	24	,	,	,
40318	3301	25	one	one	PRP
40318	3301	26	must	must	MD
40318	3301	27	be	be	VB
40318	3301	28	familiar	familiar	JJ
40318	3301	29	with	with	IN
40318	3301	30	the	the	DT
40318	3301	31	relation	relation	NN
40318	3301	32	of	of	IN
40318	3301	33	the	the	DT
40318	3301	34	fat	fat	NN
40318	3301	35	to	to	IN
40318	3301	36	the	the	DT
40318	3301	37	casein	casein	NN
40318	3301	38	in	in	IN
40318	3301	39	normal	normal	JJ
40318	3301	40	milk	milk	NN
40318	3301	41	.	.	.
40318	3302	1	The	the	DT
40318	3302	2	following	following	JJ
40318	3302	3	table[94	table[94	NNP
40318	3302	4	]	]	-RRB-
40318	3302	5	shows	show	VBZ
40318	3302	6	the	the	DT
40318	3302	7	relation	relation	NN
40318	3302	8	of	of	IN
40318	3302	9	fat	fat	NN
40318	3302	10	to	to	IN
40318	3302	11	casein	casein	NNP
40318	3302	12	in	in	IN
40318	3302	13	normal	normal	JJ
40318	3302	14	milk	milk	NN
40318	3302	15	:	:	:
40318	3302	16	TABLE	table	NN
40318	3302	17	IX	ix	NN
40318	3302	18	SUMMARY	summary	NN
40318	3302	19	SHOWING	show	VBG
40318	3302	20	THE	the	DT
40318	3302	21	RELATION	relation	NN
40318	3302	22	OF	of	IN
40318	3302	23	FAT	fat	NN
40318	3302	24	TO	to	IN
40318	3302	25	CASEIN	CASEIN	NNP
40318	3302	26	IN	in	IN
40318	3302	27	NORMAL	NORMAL	NNP
40318	3302	28	MILK	MILK	NNP
40318	3302	29	=	=	SYM
40318	3302	30	=	=	SYM
40318	3302	31	=	=	SYM
40318	3302	32	=	=	SYM
40318	3302	33	=	=	SYM
40318	3302	34	=	=	SYM
40318	3302	35	=	=	SYM
40318	3302	36	=	=	SYM
40318	3302	37	=	=	SYM
40318	3302	38	=	=	SYM
40318	3302	39	=	=	SYM
40318	3302	40	=	=	SYM
40318	3302	41	=	=	SYM
40318	3302	42	=	=	SYM
40318	3302	43	=	=	SYM
40318	3302	44	=	=	SYM
40318	3302	45	=	=	SYM
40318	3302	46	=	=	SYM
40318	3302	47	=	=	SYM
40318	3302	48	=	=	SYM
40318	3302	49	=	=	SYM
40318	3302	50	=	=	SYM
40318	3302	51	=	=	SYM
40318	3302	52	=	=	SYM
40318	3302	53	=	=	SYM
40318	3302	54	=	=	SYM
40318	3302	55	=	=	SYM
40318	3302	56	=	=	SYM
40318	3302	57	=	=	SYM
40318	3302	58	=	=	SYM
40318	3302	59	=	=	SYM
40318	3302	60	=	=	SYM
40318	3302	61	=	=	SYM
40318	3302	62	=	=	SYM
40318	3302	63	=	=	SYM
40318	3302	64	=	=	SYM
40318	3302	65	=	=	SYM
40318	3302	66	=	=	SYM
40318	3302	67	=	=	SYM
40318	3302	68	=	=	SYM
40318	3302	69	=	=	SYM
40318	3302	70	=	=	SYM
40318	3302	71	=	=	SYM
40318	3302	72	=	=	SYM
40318	3302	73	=	=	SYM
40318	3302	74	=	=	SYM
40318	3302	75	=	=	SYM
40318	3302	76	=	=	SYM
40318	3302	77	=	=	SYM
40318	3302	78	=	=	SYM
40318	3302	79	=	=	SYM
40318	3302	80	=	=	SYM
40318	3302	81	=	=	SYM
40318	3302	82	=	=	SYM
40318	3302	83	=	=	SYM
40318	3302	84	=	=	SYM
40318	3302	85	=	=	SYM
40318	3302	86	=	=	SYM
40318	3302	87	=	=	SYM
40318	3302	88	=	=	SYM
40318	3302	89	=	=	SYM
40318	3302	90	=	=	SYM
40318	3302	91	=	=	SYM
40318	3302	92	=	=	SYM
40318	3302	93	=	=	SYM
40318	3302	94	=	=	SYM
40318	3302	95	=	=	SYM
40318	3302	96	=	=	SYM
40318	3302	97	|	|	NNP
40318	3302	98	|	|	CD
40318	3302	99	|	|	CD
40318	3302	100	|	|	CD
40318	3302	101	|	|	NNP
40318	3302	102	AVERAGE	AVERAGE	NNP
40318	3302	103	|	|	CD
40318	3302	104	|	|	CD
40318	3302	105	|	|	NNP
40318	3302	106	AVERAGE	average	JJ
40318	3302	107	|	|	NNP
40318	3302	108	AVERAGE	average	JJ
40318	3302	109	|	|	NNP
40318	3302	110	POUNDS	pound	NNS
40318	3302	111	OF	of	IN
40318	3302	112	|	|	CD
40318	3302	113	PER	PER	NNP
40318	3302	114	CENT	CENT	NNP
40318	3302	115	|	|	NNP
40318	3302	116	NUMBER	NUMBER	NNP
40318	3302	117	|	|	NNP
40318	3302	118	PER	PER	NNP
40318	3302	119	CENT	CENT	NNP
40318	3302	120	|	|	CD
40318	3302	121	PER	PER	NNP
40318	3302	122	CENT	CENT	NNP
40318	3302	123	|	|	NNS
40318	3302	124	CASEIN	CASEIN	NNP
40318	3302	125	FOR	for	IN
40318	3302	126	GROUP	GROUP	NNP
40318	3302	127	|	|	NNP
40318	3302	128	OF	of	IN
40318	3302	129	FAT	FAT	NNP
40318	3302	130	IN	in	IN
40318	3302	131	|	|	NNP
40318	3302	132	OF	of	IN
40318	3302	133	|	|	CD
40318	3302	134	OF	OF	NNP
40318	3302	135	FAT	FAT	NNP
40318	3302	136	IN	in	IN
40318	3302	137	|	|	CD
40318	3302	138	OF	of	IN
40318	3302	139	CASEIN	CASEIN	NNS
40318	3302	140	|	|	NNS
40318	3302	141	EACH	EACH	NNP
40318	3302	142	POUND	pound	NN
40318	3302	143	|	|	CD
40318	3302	144	MILK	milk	NN
40318	3302	145	|	|	NNS
40318	3302	146	SAMPLES	SAMPLES	NNP
40318	3302	147	|	|	CD
40318	3302	148	EACH	each	NN
40318	3302	149	IN	in	IN
40318	3302	150	|	|	CD
40318	3302	151	EACH	EACH	NNP
40318	3302	152	|	|	NNS
40318	3302	153	OF	of	IN
40318	3302	154	FAT	FAT	NNP
40318	3302	155	IN	IN	NNP
40318	3302	156	|	|	NNP
40318	3302	157	|	|	NNP
40318	3302	158	|	|	NNP
40318	3302	159	GROUP	GROUP	NNP
40318	3302	160	|	|	NNP
40318	3302	161	GROUP	GROUP	NNP
40318	3302	162	|	|	NNP
40318	3302	163	MILK	MILK	NNP
40318	3302	164	--------+-----------+----------+-----------+-----------+------------	--------+-----------+----------+-----------+-----------+------------	NNP
40318	3302	165	I	-PRON-	PRP
40318	3302	166	|	|	CD
40318	3302	167	3.0	3.0	CD
40318	3302	168	-	-	HYPH
40318	3302	169	3.5	3.5	CD
40318	3302	170	|	|	CD
40318	3302	171	22	22	CD
40318	3302	172	|	|	CD
40318	3302	173	3.35	3.35	CD
40318	3302	174	|	|	CD
40318	3302	175	2.20	2.20	CD
40318	3302	176	|	|	CD
40318	3302	177	0.66	0.66	CD
40318	3302	178	II	II	NNP
40318	3302	179	|	|	CD
40318	3302	180	3.5	3.5	CD
40318	3302	181	-	-	HYPH
40318	3302	182	4.0	4.0	CD
40318	3302	183	|	|	CD
40318	3302	184	112	112	CD
40318	3302	185	|	|	CD
40318	3302	186	3.72	3.72	CD
40318	3302	187	|	|	CD
40318	3302	188	2.46	2.46	CD
40318	3302	189	|	|	CD
40318	3302	190	0.66	0.66	CD
40318	3302	191	III	iii	CD
40318	3302	192	|	|	CD
40318	3302	193	4.0	4.0	CD
40318	3302	194	-	-	CD
40318	3302	195	4.5	4.5	CD
40318	3302	196	|	|	CD
40318	3302	197	78	78	CD
40318	3302	198	|	|	CD
40318	3302	199	4.15	4.15	CD
40318	3302	200	|	|	CD
40318	3302	201	2.70	2.70	CD
40318	3302	202	|	|	CD
40318	3302	203	0.65	0.65	CD
40318	3302	204	IV	IV	NNP
40318	3302	205	|	|	CD
40318	3302	206	4.5	4.5	CD
40318	3302	207	-	-	HYPH
40318	3302	208	5.0	5.0	CD
40318	3302	209	|	|	CD
40318	3302	210	16	16	CD
40318	3302	211	|	|	CD
40318	3302	212	4.74	4.74	CD
40318	3302	213	|	|	CD
40318	3302	214	3.05	3.05	CD
40318	3302	215	|	|	CD
40318	3302	216	0.64	0.64	CD
40318	3302	217	V	v	CD
40318	3302	218	|	|	CD
40318	3302	219	5.0	5.0	CD
40318	3302	220	-	-	HYPH
40318	3302	221	5.25	5.25	CD
40318	3302	222	|	|	CD
40318	3302	223	7	7	CD
40318	3302	224	|	|	CD
40318	3302	225	5.13	5.13	CD
40318	3302	226	|	|	CD
40318	3302	227	3.12	3.12	CD
40318	3302	228	|	|	CD
40318	3302	229	0.61	0.61	CD
40318	3302	230	=	=	SYM
40318	3302	231	=	=	SYM
40318	3302	232	=	=	SYM
40318	3302	233	=	=	SYM
40318	3302	234	=	=	SYM
40318	3302	235	=	=	SYM
40318	3302	236	=	=	SYM
40318	3302	237	=	=	SYM
40318	3302	238	=	=	SYM
40318	3302	239	=	=	SYM
40318	3302	240	=	=	SYM
40318	3302	241	=	=	SYM
40318	3302	242	=	=	SYM
40318	3302	243	=	=	SYM
40318	3302	244	=	=	SYM
40318	3302	245	=	=	SYM
40318	3302	246	=	=	SYM
40318	3302	247	=	=	SYM
40318	3302	248	=	=	SYM
40318	3302	249	=	=	SYM
40318	3302	250	=	=	SYM
40318	3302	251	=	=	SYM
40318	3302	252	=	=	SYM
40318	3302	253	=	=	SYM
40318	3302	254	=	=	SYM
40318	3302	255	=	=	SYM
40318	3302	256	=	=	SYM
40318	3302	257	=	=	SYM
40318	3302	258	=	=	SYM
40318	3302	259	=	=	SYM
40318	3302	260	=	=	SYM
40318	3302	261	=	=	SYM
40318	3302	262	=	=	SYM
40318	3302	263	=	=	SYM
40318	3302	264	=	=	SYM
40318	3302	265	=	=	SYM
40318	3302	266	=	=	SYM
40318	3302	267	=	=	SYM
40318	3302	268	=	=	SYM
40318	3302	269	=	=	SYM
40318	3302	270	=	=	SYM
40318	3302	271	=	=	SYM
40318	3302	272	=	=	SYM
40318	3302	273	=	=	SYM
40318	3302	274	=	=	SYM
40318	3302	275	=	=	SYM
40318	3302	276	=	=	SYM
40318	3302	277	=	=	SYM
40318	3302	278	=	=	SYM
40318	3302	279	=	=	SYM
40318	3302	280	=	=	SYM
40318	3302	281	=	=	SYM
40318	3302	282	=	=	SYM
40318	3302	283	=	=	SYM
40318	3302	284	=	=	SYM
40318	3302	285	=	=	SYM
40318	3302	286	=	=	SYM
40318	3302	287	=	=	SYM
40318	3302	288	=	=	SYM
40318	3302	289	=	=	SYM
40318	3302	290	=	=	SYM
40318	3302	291	=	=	SYM
40318	3302	292	=	=	SYM
40318	3302	293	=	=	SYM
40318	3302	294	=	=	SYM
40318	3302	295	=	=	SYM
40318	3302	296	=	=	NFP
40318	3302	297	=	=	SYM
40318	3302	298	Table	table	NN
40318	3302	299	IX	IX	NNP
40318	3302	300	shows	show	VBZ
40318	3302	301	that	that	IN
40318	3302	302	the	the	DT
40318	3302	303	pounds	pound	NNS
40318	3302	304	of	of	IN
40318	3302	305	casein	casein	NNP
40318	3302	306	for	for	IN
40318	3302	307	each	each	DT
40318	3302	308	pound	pound	NN
40318	3302	309	of	of	IN
40318	3302	310	fat	fat	NN
40318	3302	311	are	be	VBP
40318	3302	312	not	not	RB
40318	3302	313	constant	constant	JJ
40318	3302	314	but	but	CC
40318	3302	315	that	that	IN
40318	3302	316	the	the	DT
40318	3302	317	casein	casein	NN
40318	3302	318	does	do	VBZ
40318	3302	319	not	not	RB
40318	3302	320	increase	increase	VB
40318	3302	321	in	in	IN
40318	3302	322	proportion	proportion	NN
40318	3302	323	to	to	IN
40318	3302	324	the	the	DT
40318	3302	325	fat	fat	NN
40318	3302	326	above	above	IN
40318	3302	327	4.0	4.0	CD
40318	3302	328	per	per	NN
40318	3302	329	cent	cent	NN
40318	3302	330	of	of	IN
40318	3302	331	fat	fat	NN
40318	3302	332	in	in	IN
40318	3302	333	the	the	DT
40318	3302	334	milk	milk	NN
40318	3302	335	.	.	.
40318	3303	1	+212	+212	NNP
40318	3303	2	.	.	.
40318	3304	1	Influence	influence	NN
40318	3304	2	of	of	IN
40318	3304	3	fat	fat	NN
40318	3304	4	in	in	IN
40318	3304	5	milk	milk	NN
40318	3304	6	on	on	IN
40318	3304	7	yield	yield	NN
40318	3304	8	of	of	IN
40318	3304	9	cheese.+--The	cheese.+--the	CD
40318	3304	10	following	follow	VBG
40318	3304	11	table	table	NN
40318	3304	12	shows	show	VBZ
40318	3304	13	the	the	DT
40318	3304	14	influence	influence	NN
40318	3304	15	which	which	WDT
40318	3304	16	fat	fat	NN
40318	3304	17	in	in	IN
40318	3304	18	the	the	DT
40318	3304	19	milk	milk	NN
40318	3304	20	has	have	VBZ
40318	3304	21	on	on	IN
40318	3304	22	the	the	DT
40318	3304	23	yield	yield	NN
40318	3304	24	of	of	IN
40318	3304	25	cheese:[94	cheese:[94	NN
40318	3304	26	]	]	-RRB-
40318	3304	27	TABLE	TABLE	NNS
40318	3304	28	X	x	NN
40318	3304	29	SUMMARY	summary	NN
40318	3304	30	SHOWING	showing	NN
40318	3304	31	RELATION	relation	NN
40318	3304	32	OF	of	IN
40318	3304	33	FAT	fat	NN
40318	3304	34	IN	in	IN
40318	3304	35	MILK	milk	NN
40318	3304	36	TO	to	IN
40318	3304	37	YIELD	yield	NN
40318	3304	38	OF	of	IN
40318	3304	39	CHEESE	cheese	NN
40318	3304	40	=	=	SYM
40318	3304	41	=	=	NFP
40318	3304	42	=	=	SYM
40318	3304	43	=	=	SYM
40318	3304	44	=	=	SYM
40318	3304	45	=	=	SYM
40318	3304	46	=	=	SYM
40318	3304	47	=	=	SYM
40318	3304	48	=	=	SYM
40318	3304	49	=	=	SYM
40318	3304	50	=	=	SYM
40318	3304	51	=	=	SYM
40318	3304	52	=	=	SYM
40318	3304	53	=	=	SYM
40318	3304	54	=	=	SYM
40318	3304	55	=	=	SYM
40318	3304	56	=	=	SYM
40318	3304	57	=	=	SYM
40318	3304	58	=	=	SYM
40318	3304	59	=	=	SYM
40318	3304	60	=	=	SYM
40318	3304	61	=	=	SYM
40318	3304	62	=	=	SYM
40318	3304	63	=	=	SYM
40318	3304	64	=	=	SYM
40318	3304	65	=	=	SYM
40318	3304	66	=	=	SYM
40318	3304	67	=	=	SYM
40318	3304	68	=	=	SYM
40318	3304	69	=	=	SYM
40318	3304	70	=	=	SYM
40318	3304	71	=	=	SYM
40318	3304	72	=	=	SYM
40318	3304	73	=	=	SYM
40318	3304	74	=	=	SYM
40318	3304	75	=	=	SYM
40318	3304	76	=	=	SYM
40318	3304	77	=	=	SYM
40318	3304	78	=	=	SYM
40318	3304	79	=	=	SYM
40318	3304	80	=	=	SYM
40318	3304	81	=	=	SYM
40318	3304	82	=	=	SYM
40318	3304	83	=	=	SYM
40318	3304	84	=	=	SYM
40318	3304	85	=	=	SYM
40318	3304	86	=	=	SYM
40318	3304	87	=	=	SYM
40318	3304	88	=	=	SYM
40318	3304	89	=	=	SYM
40318	3304	90	=	=	SYM
40318	3304	91	=	=	SYM
40318	3304	92	=	=	SYM
40318	3304	93	=	=	SYM
40318	3304	94	=	=	SYM
40318	3304	95	=	=	SYM
40318	3304	96	=	=	SYM
40318	3304	97	=	=	SYM
40318	3304	98	=	=	SYM
40318	3304	99	=	=	SYM
40318	3304	100	=	=	SYM
40318	3304	101	=	=	SYM
40318	3304	102	|	|	NNP
40318	3304	103	AVERAGE	AVERAGE	NNP
40318	3304	104	PER	per	IN
40318	3304	105	|	|	CD
40318	3304	106	POUNDS	pound	NNS
40318	3304	107	OF	of	IN
40318	3304	108	GREEN	GREEN	NNP
40318	3304	109	CHEESE	CHEESE	NNP
40318	3304	110	|	|	NNS
40318	3304	111	POUNDS	pound	NNS
40318	3304	112	OF	of	IN
40318	3304	113	GROUP	GROUP	NNP
40318	3304	114	|	|	NNP
40318	3304	115	CENT	CENT	NNP
40318	3304	116	OF	of	IN
40318	3304	117	FAT	FAT	NNP
40318	3304	118	|	|	NNS
40318	3304	119	MADE	make	VBD
40318	3304	120	FROM	from	IN
40318	3304	121	100	100	CD
40318	3304	122	LB	LB	NNS
40318	3304	123	.	.	.
40318	3305	1	OF	of	IN
40318	3305	2	|	|	CD
40318	3305	3	GREEN	GREEN	NNP
40318	3305	4	CHEESE	CHEESE	NNP
40318	3305	5	|	|	NNS
40318	3305	6	IN	IN	NNP
40318	3305	7	MILK	MILK	NNP
40318	3305	8	|	|	NNP
40318	3305	9	MILK	MILK	NNP
40318	3305	10	|	|	NNS
40318	3305	11	MADE	make	VBD
40318	3305	12	FOR	for	IN
40318	3305	13	1	1	CD
40318	3305	14	LB	LB	NNP
40318	3305	15	.	.	.
40318	3306	1	|	|	NNP
40318	3306	2	|	|	CD
40318	3306	3	|	|	CD
40318	3306	4	OF	of	IN
40318	3306	5	FAT	FAT	NNP
40318	3306	6	IN	in	IN
40318	3306	7	MILK	milk	FW
40318	3306	8	------+-------------+------------------------+----------------	------+-------------+------------------------+----------------	:
40318	3306	9	I	i	NN
40318	3306	10	|	|	CD
40318	3306	11	3.35	3.35	CD
40318	3306	12	|	|	CD
40318	3306	13	9.14	9.14	CD
40318	3306	14	|	|	CD
40318	3306	15	2.73	2.73	CD
40318	3306	16	II	II	NNP
40318	3306	17	|	|	CD
40318	3306	18	3.72	3.72	CD
40318	3306	19	|	|	CD
40318	3306	20	10.04	10.04	CD
40318	3306	21	|	|	CD
40318	3306	22	2.73	2.73	CD
40318	3306	23	III	iii	CD
40318	3306	24	|	|	CD
40318	3306	25	4.15	4.15	CD
40318	3306	26	|	|	CD
40318	3306	27	11.34	11.34	CD
40318	3306	28	|	|	CD
40318	3306	29	2.70	2.70	CD
40318	3306	30	IV	IV	NNP
40318	3306	31	|	|	CD
40318	3306	32	4.74	4.74	CD
40318	3306	33	|	|	CD
40318	3306	34	12.85	12.85	CD
40318	3306	35	|	|	CD
40318	3306	36	2.71	2.71	CD
40318	3306	37	V	v	CD
40318	3306	38	|	|	CD
40318	3306	39	5.13	5.13	CD
40318	3306	40	|	|	CD
40318	3306	41	13.62	13.62	CD
40318	3306	42	|	|	CD
40318	3306	43	2.66	2.66	CD
40318	3306	44	=	=	SYM
40318	3306	45	=	=	SYM
40318	3306	46	=	=	SYM
40318	3306	47	=	=	SYM
40318	3306	48	=	=	SYM
40318	3306	49	=	=	SYM
40318	3306	50	=	=	SYM
40318	3306	51	=	=	SYM
40318	3306	52	=	=	SYM
40318	3306	53	=	=	SYM
40318	3306	54	=	=	SYM
40318	3306	55	=	=	SYM
40318	3306	56	=	=	SYM
40318	3306	57	=	=	SYM
40318	3306	58	=	=	SYM
40318	3306	59	=	=	SYM
40318	3306	60	=	=	SYM
40318	3306	61	=	=	SYM
40318	3306	62	=	=	SYM
40318	3306	63	=	=	SYM
40318	3306	64	=	=	SYM
40318	3306	65	=	=	SYM
40318	3306	66	=	=	SYM
40318	3306	67	=	=	SYM
40318	3306	68	=	=	SYM
40318	3306	69	=	=	SYM
40318	3306	70	=	=	SYM
40318	3306	71	=	=	SYM
40318	3306	72	=	=	SYM
40318	3306	73	=	=	SYM
40318	3306	74	=	=	SYM
40318	3306	75	=	=	SYM
40318	3306	76	=	=	SYM
40318	3306	77	=	=	SYM
40318	3306	78	=	=	SYM
40318	3306	79	=	=	SYM
40318	3306	80	=	=	SYM
40318	3306	81	=	=	SYM
40318	3306	82	=	=	SYM
40318	3306	83	=	=	SYM
40318	3306	84	=	=	SYM
40318	3306	85	=	=	SYM
40318	3306	86	=	=	SYM
40318	3306	87	=	=	SYM
40318	3306	88	=	=	SYM
40318	3306	89	=	=	SYM
40318	3306	90	=	=	SYM
40318	3306	91	=	=	SYM
40318	3306	92	=	=	SYM
40318	3306	93	=	=	SYM
40318	3306	94	=	=	SYM
40318	3306	95	=	=	SYM
40318	3306	96	=	=	SYM
40318	3306	97	=	=	SYM
40318	3306	98	=	=	SYM
40318	3306	99	=	=	SYM
40318	3306	100	=	=	SYM
40318	3306	101	=	=	SYM
40318	3306	102	=	=	SYM
40318	3306	103	=	=	SYM
40318	3306	104	=	=	NFP
40318	3306	105	=	=	SYM
40318	3306	106	Table	table	NN
40318	3306	107	X	x	NN
40318	3306	108	shows	show	VBZ
40318	3306	109	that	that	IN
40318	3306	110	as	as	IN
40318	3306	111	the	the	DT
40318	3306	112	fat	fat	NN
40318	3306	113	in	in	IN
40318	3306	114	the	the	DT
40318	3306	115	milk	milk	NN
40318	3306	116	increases	increase	NNS
40318	3306	117	,	,	,
40318	3306	118	the	the	DT
40318	3306	119	pounds	pound	NNS
40318	3306	120	of	of	IN
40318	3306	121	cheese	cheese	NN
40318	3306	122	made	make	VBN
40318	3306	123	from	from	IN
40318	3306	124	100	100	CD
40318	3306	125	pounds	pound	NNS
40318	3306	126	of	of	IN
40318	3306	127	that	that	DT
40318	3306	128	milk	milk	NN
40318	3306	129	increases	increase	NNS
40318	3306	130	;	;	:
40318	3306	131	but	but	CC
40318	3306	132	the	the	DT
40318	3306	133	amount	amount	NN
40318	3306	134	of	of	IN
40318	3306	135	cheese	cheese	NN
40318	3306	136	made	make	VBN
40318	3306	137	for	for	IN
40318	3306	138	each	each	DT
40318	3306	139	pound	pound	NN
40318	3306	140	of	of	IN
40318	3306	141	fat	fat	NN
40318	3306	142	in	in	IN
40318	3306	143	the	the	DT
40318	3306	144	milk	milk	NN
40318	3306	145	does	do	VBZ
40318	3306	146	not	not	RB
40318	3306	147	increase	increase	VB
40318	3306	148	.	.	.
40318	3307	1	This	this	DT
40318	3307	2	is	be	VBZ
40318	3307	3	due	due	JJ
40318	3307	4	to	to	IN
40318	3307	5	the	the	DT
40318	3307	6	fact	fact	NN
40318	3307	7	pointed	point	VBD
40318	3307	8	out	out	RP
40318	3307	9	in	in	IN
40318	3307	10	Table	table	NN
40318	3307	11	IX	IX	NNP
40318	3307	12	,	,	,
40318	3307	13	namely	namely	RB
40318	3307	14	,	,	,
40318	3307	15	that	that	IN
40318	3307	16	as	as	IN
40318	3307	17	the	the	DT
40318	3307	18	fat	fat	JJ
40318	3307	19	increases	increase	NNS
40318	3307	20	in	in	IN
40318	3307	21	the	the	DT
40318	3307	22	milk	milk	NN
40318	3307	23	the	the	DT
40318	3307	24	casein	casein	NN
40318	3307	25	does	do	VBZ
40318	3307	26	not	not	RB
40318	3307	27	increase	increase	VB
40318	3307	28	in	in	IN
40318	3307	29	the	the	DT
40318	3307	30	rich	rich	JJ
40318	3307	31	milk	milk	NN
40318	3307	32	in	in	IN
40318	3307	33	proportion	proportion	NN
40318	3307	34	to	to	IN
40318	3307	35	the	the	DT
40318	3307	36	fat	fat	NN
40318	3307	37	.	.	.
40318	3308	1	From	from	IN
40318	3308	2	Tables	Tables	NNP
40318	3308	3	IX	IX	NNP
40318	3308	4	and	and	CC
40318	3308	5	X	X	NNP
40318	3308	6	this	this	DT
40318	3308	7	conclusion	conclusion	NN
40318	3308	8	may	may	MD
40318	3308	9	be	be	VB
40318	3308	10	drawn	draw	VBN
40318	3308	11	:	:	:
40318	3308	12	that	that	IN
40318	3308	13	as	as	IN
40318	3308	14	the	the	DT
40318	3308	15	percentage	percentage	NN
40318	3308	16	of	of	IN
40318	3308	17	fat	fat	JJ
40318	3308	18	increases	increase	NNS
40318	3308	19	in	in	IN
40318	3308	20	the	the	DT
40318	3308	21	milk	milk	NN
40318	3308	22	the	the	DT
40318	3308	23	more	more	JJR
40318	3308	24	cheese	cheese	NN
40318	3308	25	can	can	MD
40318	3308	26	be	be	VB
40318	3308	27	made	make	VBN
40318	3308	28	from	from	IN
40318	3308	29	100	100	CD
40318	3308	30	pounds	pound	NNS
40318	3308	31	of	of	IN
40318	3308	32	that	that	DT
40318	3308	33	milk	milk	NN
40318	3308	34	,	,	,
40318	3308	35	but	but	CC
40318	3308	36	after	after	IN
40318	3308	37	the	the	DT
40318	3308	38	increase	increase	NN
40318	3308	39	in	in	IN
40318	3308	40	fat	fat	JJ
40318	3308	41	gets	get	VBZ
40318	3308	42	above	above	IN
40318	3308	43	4	4	CD
40318	3308	44	per	per	IN
40318	3308	45	cent	cent	NN
40318	3308	46	the	the	DT
40318	3308	47	amount	amount	NN
40318	3308	48	of	of	IN
40318	3308	49	cheese	cheese	NN
40318	3308	50	that	that	WDT
40318	3308	51	can	can	MD
40318	3308	52	be	be	VB
40318	3308	53	made	make	VBN
40318	3308	54	for	for	IN
40318	3308	55	each	each	DT
40318	3308	56	pound	pound	NN
40318	3308	57	of	of	IN
40318	3308	58	fat	fat	NN
40318	3308	59	in	in	IN
40318	3308	60	the	the	DT
40318	3308	61	milk	milk	NN
40318	3308	62	is	be	VBZ
40318	3308	63	decreased	decrease	VBN
40318	3308	64	because	because	IN
40318	3308	65	the	the	DT
40318	3308	66	casein	casein	NN
40318	3308	67	does	do	VBZ
40318	3308	68	not	not	RB
40318	3308	69	increase	increase	VB
40318	3308	70	in	in	IN
40318	3308	71	proportion	proportion	NN
40318	3308	72	to	to	IN
40318	3308	73	the	the	DT
40318	3308	74	fat	fat	NN
40318	3308	75	.	.	.
40318	3309	1	No	no	DT
40318	3309	2	exact	exact	JJ
40318	3309	3	statement	statement	NN
40318	3309	4	of	of	IN
40318	3309	5	yield	yield	NN
40318	3309	6	can	can	MD
40318	3309	7	be	be	VB
40318	3309	8	made	make	VBN
40318	3309	9	without	without	IN
40318	3309	10	first	first	RB
40318	3309	11	stating	state	VBG
40318	3309	12	the	the	DT
40318	3309	13	moisture	moisture	NN
40318	3309	14	-	-	HYPH
40318	3309	15	content	content	NN
40318	3309	16	of	of	IN
40318	3309	17	the	the	DT
40318	3309	18	cheese	cheese	NN
40318	3309	19	.	.	.
40318	3310	1	The	the	DT
40318	3310	2	losses	loss	NNS
40318	3310	3	also	also	RB
40318	3310	4	must	must	MD
40318	3310	5	be	be	VB
40318	3310	6	considered	consider	VBN
40318	3310	7	.	.	.
40318	3311	1	Van	Van	NNP
40318	3311	2	Slyke[95	slyke[95	ADD
40318	3311	3	]	]	-RRB-
40318	3311	4	in	in	IN
40318	3311	5	the	the	DT
40318	3311	6	following	follow	VBG
40318	3311	7	Table	table	NN
40318	3311	8	XI	XI	NNP
40318	3311	9	shows	show	VBZ
40318	3311	10	the	the	DT
40318	3311	11	effect	effect	NN
40318	3311	12	of	of	IN
40318	3311	13	the	the	DT
40318	3311	14	fat	fat	JJ
40318	3311	15	-	-	HYPH
40318	3311	16	content	content	NN
40318	3311	17	of	of	IN
40318	3311	18	normal	normal	JJ
40318	3311	19	milk	milk	NN
40318	3311	20	on	on	IN
40318	3311	21	the	the	DT
40318	3311	22	yield	yield	NN
40318	3311	23	of	of	IN
40318	3311	24	cheese	cheese	NN
40318	3311	25	.	.	.
40318	3312	1	The	the	DT
40318	3312	2	moisture	moisture	NN
40318	3312	3	-	-	HYPH
40318	3312	4	content	content	NN
40318	3312	5	of	of	IN
40318	3312	6	all	all	PDT
40318	3312	7	the	the	DT
40318	3312	8	cheeses	cheese	NNS
40318	3312	9	is	be	VBZ
40318	3312	10	reduced	reduce	VBN
40318	3312	11	to	to	IN
40318	3312	12	a	a	DT
40318	3312	13	uniform	uniform	JJ
40318	3312	14	basis	basis	NN
40318	3312	15	of	of	IN
40318	3312	16	37	37	CD
40318	3312	17	per	per	NN
40318	3312	18	cent	cent	NN
40318	3312	19	.	.	.
40318	3313	1	(	(	-LRB-
40318	3313	2	See	see	VB
40318	3313	3	cut	cut	VBN
40318	3313	4	showing	show	VBG
40318	3313	5	yield	yield	NN
40318	3313	6	of	of	IN
40318	3313	7	cheese	cheese	NN
40318	3313	8	,	,	,
40318	3313	9	Fig	Fig	NNP
40318	3313	10	.	.	.
40318	3314	1	52	52	CD
40318	3314	2	.	.	.
40318	3314	3	)	)	-RRB-
40318	3315	1	[	[	-LRB-
40318	3315	2	Illustration	illustration	NN
40318	3315	3	:	:	:
40318	3315	4	FIG	FIG	NNP
40318	3315	5	.	.	.
40318	3316	1	52.--The	52.--the	CD
40318	3316	2	figures	figure	NNS
40318	3316	3	represent	represent	VBP
40318	3316	4	the	the	DT
40318	3316	5	relative	relative	JJ
40318	3316	6	yield	yield	NN
40318	3316	7	of	of	IN
40318	3316	8	cheese	cheese	NN
40318	3316	9	containing	contain	VBG
40318	3316	10	different	different	JJ
40318	3316	11	percentages	percentage	NNS
40318	3316	12	of	of	IN
40318	3316	13	fat	fat	NN
40318	3316	14	,	,	,
40318	3316	15	but	but	CC
40318	3316	16	all	all	DT
40318	3316	17	have	have	VBP
40318	3316	18	a	a	DT
40318	3316	19	uniform	uniform	JJ
40318	3316	20	content	content	NN
40318	3316	21	of	of	IN
40318	3316	22	37	37	CD
40318	3316	23	per	per	NN
40318	3316	24	cent	cent	NN
40318	3316	25	water	water	NN
40318	3316	26	.	.	.
40318	3316	27	]	]	-RRB-
40318	3317	1	TABLE	table	NN
40318	3317	2	XI	xi	NN
40318	3317	3	TABLE	TABLE	NNS
40318	3317	4	SHOWING	show	VBG
40318	3317	5	THE	the	DT
40318	3317	6	EFFECT	effect	NN
40318	3317	7	OF	of	IN
40318	3317	8	THE	the	DT
40318	3317	9	FAT	FAT	NNP
40318	3317	10	-	-	HYPH
40318	3317	11	CONTENT	CONTENT	NNP
40318	3317	12	OF	of	IN
40318	3317	13	NORMAL	normal	JJ
40318	3317	14	MILK	MILK	NNS
40318	3317	15	ON	on	IN
40318	3317	16	THE	the	DT
40318	3317	17	YIELD	yield	NN
40318	3317	18	OF	of	IN
40318	3317	19	CHEESE	cheese	NN
40318	3317	20	----------------+-------------+--------------+-------------------	----------------+-------------+--------------+-------------------	NFP
40318	3317	21	PER	per	NN
40318	3317	22	CENT	CENT	NNP
40318	3317	23	OF	of	IN
40318	3317	24	FAT	FAT	NNP
40318	3317	25	|	|	NNP
40318	3317	26	PER	PER	NNP
40318	3317	27	CENT	CENT	NNP
40318	3317	28	OF	of	IN
40318	3317	29	|	|	NNP
40318	3317	30	AMOUNT	AMOUNT	NNP
40318	3317	31	OF	of	IN
40318	3317	32	|	|	NNP
40318	3317	33	AMOUNT	AMOUNT	NNP
40318	3317	34	OF	of	IN
40318	3317	35	CHEESE	cheese	NN
40318	3317	36	IN	in	IN
40318	3317	37	THE	the	DT
40318	3317	38	MILK	MILK	NNP
40318	3317	39	|	|	NNP
40318	3317	40	CASEIN	CASEIN	NNS
40318	3317	41	IN	in	IN
40318	3317	42	|	|	CD
40318	3317	43	CHEESE	cheese	NN
40318	3317	44	MADE	make	VBD
40318	3317	45	|	|	NNS
40318	3317	46	MADE	MADE	NNS
40318	3317	47	FOR	for	IN
40318	3317	48	EACH	EACH	NNP
40318	3317	49	|	|	NNS
40318	3317	50	THE	the	DT
40318	3317	51	MILK	MILK	NNP
40318	3317	52	|	|	NNP
40318	3317	53	FROM	from	IN
40318	3317	54	100	100	CD
40318	3317	55	LB	LB	NNS
40318	3317	56	.	.	.
40318	3318	1	|	|	JJ
40318	3318	2	POUND	POUND	NNP
40318	3318	3	OF	of	IN
40318	3318	4	FAT	FAT	NNP
40318	3318	5	|	|	NNP
40318	3318	6	|	|	NNP
40318	3318	7	OF	OF	NNP
40318	3318	8	MILK	MILK	NNP
40318	3318	9	|	|	NNP
40318	3318	10	IN	in	IN
40318	3318	11	THE	the	DT
40318	3318	12	MILK	MILK	NNP
40318	3318	13	----------------+-------------+--------------+-------------------	----------------+-------------+--------------+-------------------	NFP
40318	3318	14	3.00	3.00	CD
40318	3318	15	|	|	CD
40318	3318	16	2.10	2.10	CD
40318	3318	17	|	|	CD
40318	3318	18	8.30	8.30	CD
40318	3318	19	|	|	CD
40318	3318	20	2.77	2.77	CD
40318	3318	21	3.25	3.25	CD
40318	3318	22	|	|	CD
40318	3318	23	2.20	2.20	CD
40318	3318	24	|	|	CD
40318	3318	25	8.88	8.88	CD
40318	3318	26	|	|	CD
40318	3318	27	2.73	2.73	CD
40318	3318	28	3.50	3.50	CD
40318	3318	29	|	|	CD
40318	3318	30	2.30	2.30	CD
40318	3318	31	|	|	CD
40318	3318	32	9.45	9.45	CD
40318	3318	33	|	|	CD
40318	3318	34	2.70	2.70	CD
40318	3318	35	3.75	3.75	CD
40318	3318	36	|	|	CD
40318	3318	37	2.40	2.40	CD
40318	3318	38	|	|	CD
40318	3318	39	10.03	10.03	CD
40318	3318	40	|	|	CD
40318	3318	41	2.67	2.67	CD
40318	3318	42	4.00	4.00	CD
40318	3318	43	|	|	CD
40318	3318	44	2.50	2.50	CD
40318	3318	45	|	|	CD
40318	3318	46	10.60	10.60	CD
40318	3318	47	|	|	CD
40318	3318	48	2.65	2.65	CD
40318	3318	49	4.25	4.25	CD
40318	3318	50	|	|	CD
40318	3318	51	2.60	2.60	CD
40318	3318	52	|	|	CD
40318	3318	53	11.17	11.17	CD
40318	3318	54	|	|	CD
40318	3318	55	2.63	2.63	CD
40318	3318	56	4.50	4.50	CD
40318	3318	57	|	|	CD
40318	3318	58	2.70	2.70	CD
40318	3318	59	|	|	CD
40318	3318	60	11.74	11.74	CD
40318	3318	61	|	|	CD
40318	3318	62	2.61	2.61	CD
40318	3318	63	4.75	4.75	CD
40318	3318	64	|	|	CD
40318	3318	65	2.80	2.80	CD
40318	3318	66	|	|	CD
40318	3318	67	12.31	12.31	CD
40318	3318	68	|	|	CD
40318	3318	69	2.59	2.59	CD
40318	3318	70	5.00	5.00	CD
40318	3318	71	|	|	CD
40318	3318	72	2.90	2.90	CD
40318	3318	73	|	|	CD
40318	3318	74	12.90	12.90	CD
40318	3318	75	|	|	CD
40318	3318	76	2.58	2.58	CD
40318	3318	77	----------------+-------------+--------------+-------------------	----------------+-------------+--------------+-------------------	NFP
40318	3318	78	+213	+213	NNP
40318	3318	79	.	.	.
40318	3319	1	Fat	fat	JJ
40318	3319	2	loss	loss	NN
40318	3319	3	in	in	IN
40318	3319	4	cheese	cheese	NN
40318	3319	5	-	-	HYPH
40318	3319	6	making.+--The	making.+--the	CD
40318	3319	7	amount	amount	NN
40318	3319	8	of	of	IN
40318	3319	9	solids	solid	NNS
40318	3319	10	lost	lose	VBN
40318	3319	11	in	in	IN
40318	3319	12	the	the	DT
40318	3319	13	whey	whey	NN
40318	3319	14	also	also	RB
40318	3319	15	affects	affect	VBZ
40318	3319	16	the	the	DT
40318	3319	17	yield	yield	NN
40318	3319	18	.	.	.
40318	3320	1	The	the	DT
40318	3320	2	following	follow	VBG
40318	3320	3	table	table	NN
40318	3320	4	gives	give	VBZ
40318	3320	5	the	the	DT
40318	3320	6	amount	amount	NN
40318	3320	7	of	of	IN
40318	3320	8	fat	fat	NN
40318	3320	9	lost	lose	VBN
40318	3320	10	in	in	IN
40318	3320	11	whey	whey	NN
40318	3320	12	with	with	IN
40318	3320	13	normal	normal	JJ
40318	3320	14	milk	milk	NN
40318	3320	15	containing	contain	VBG
40318	3320	16	different	different	JJ
40318	3320	17	percentages	percentage	NNS
40318	3320	18	of	of	IN
40318	3320	19	fat	fat	NN
40318	3320	20	:	:	:
40318	3320	21	TABLE	TABLE	NNS
40318	3320	22	XII	xii	NN
40318	3320	23	SUMMARY	summary	NN
40318	3320	24	SHOWING	showing	NN
40318	3320	25	AMOUNT	AMOUNT	NNS
40318	3320	26	OF	of	IN
40318	3320	27	FAT	fat	NN
40318	3320	28	IN	in	IN
40318	3320	29	MILK	milk	NN
40318	3320	30	LOST	lose	VBN
40318	3320	31	IN	in	IN
40318	3320	32	CHEESE	cheese	NN
40318	3320	33	-	-	HYPH
40318	3320	34	MAKING	making	NN
40318	3320	35	=	=	SYM
40318	3320	36	=	=	SYM
40318	3320	37	=	=	SYM
40318	3320	38	=	=	SYM
40318	3320	39	=	=	SYM
40318	3320	40	=	=	SYM
40318	3320	41	=	=	SYM
40318	3320	42	=	=	SYM
40318	3320	43	=	=	SYM
40318	3320	44	=	=	SYM
40318	3320	45	=	=	SYM
40318	3320	46	=	=	SYM
40318	3320	47	=	=	SYM
40318	3320	48	=	=	SYM
40318	3320	49	=	=	SYM
40318	3320	50	=	=	SYM
40318	3320	51	=	=	SYM
40318	3320	52	=	=	SYM
40318	3320	53	=	=	SYM
40318	3320	54	=	=	SYM
40318	3320	55	=	=	SYM
40318	3320	56	=	=	SYM
40318	3320	57	=	=	SYM
40318	3320	58	=	=	SYM
40318	3320	59	=	=	SYM
40318	3320	60	=	=	SYM
40318	3320	61	=	=	SYM
40318	3320	62	=	=	SYM
40318	3320	63	=	=	SYM
40318	3320	64	=	=	SYM
40318	3320	65	=	=	SYM
40318	3320	66	=	=	SYM
40318	3320	67	=	=	SYM
40318	3320	68	=	=	SYM
40318	3320	69	=	=	SYM
40318	3320	70	=	=	SYM
40318	3320	71	=	=	SYM
40318	3320	72	=	=	SYM
40318	3320	73	=	=	SYM
40318	3320	74	=	=	SYM
40318	3320	75	=	=	SYM
40318	3320	76	=	=	SYM
40318	3320	77	=	=	SYM
40318	3320	78	=	=	SYM
40318	3320	79	=	=	SYM
40318	3320	80	=	=	SYM
40318	3320	81	=	=	SYM
40318	3320	82	=	=	SYM
40318	3320	83	=	=	SYM
40318	3320	84	=	=	SYM
40318	3320	85	=	=	SYM
40318	3320	86	=	=	SYM
40318	3320	87	=	=	SYM
40318	3320	88	=	=	SYM
40318	3320	89	=	=	SYM
40318	3320	90	=	=	SYM
40318	3320	91	=	=	SYM
40318	3320	92	=	=	SYM
40318	3320	93	=	=	SYM
40318	3320	94	=	=	SYM
40318	3320	95	=	=	SYM
40318	3320	96	=	=	SYM
40318	3320	97	=	=	NFP
40318	3320	98	=	=	NFP
40318	3320	99	=	=	SYM
40318	3320	100	GROUP	GROUP	NNP
40318	3320	101	|	|	NNP
40318	3320	102	POUNDS	pound	NNS
40318	3320	103	OF	of	IN
40318	3320	104	FAT	FAT	NNP
40318	3320	105	IN	IN	NNP
40318	3320	106	|	|	CD
40318	3320	107	POUNDS	pound	NNS
40318	3320	108	OF	of	IN
40318	3320	109	FAT	FAT	NNP
40318	3320	110	LOST	LOST	NNP
40318	3320	111	|	|	HYPH
40318	3320	112	PER	per	NN
40318	3320	113	CENT	CENT	NNP
40318	3320	114	OF	of	IN
40318	3320	115	FAT	FAT	NNP
40318	3320	116	|	|	NNP
40318	3320	117	100	100	CD
40318	3320	118	LB	LB	NNP
40318	3320	119	OF	of	IN
40318	3320	120	MILK	MILK	NNP
40318	3320	121	|	|	NNP
40318	3320	122	IN	in	IN
40318	3320	123	WHEY	WHEY	NNP
40318	3320	124	FOR	for	IN
40318	3320	125	100	100	CD
40318	3320	126	|	|	CD
40318	3320	127	IN	in	IN
40318	3320	128	MILK	MILK	NNP
40318	3320	129	LOST	LOST	NNP
40318	3320	130	|	|	HYPH
40318	3320	131	|	|	NNP
40318	3320	132	LB	LB	NNP
40318	3320	133	.	.	.
40318	3321	1	OF	of	IN
40318	3321	2	MILK	MILK	NNP
40318	3321	3	|	|	NNP
40318	3321	4	IN	in	IN
40318	3321	5	WHEY	WHEY	NNP
40318	3321	6	------+------------------+--------------------+------------------	------+------------------+--------------------+------------------	:
40318	3321	7	I	-PRON-	PRP
40318	3321	8	|	|	VBD
40318	3321	9	3	3	CD
40318	3321	10	to	to	IN
40318	3321	11	3.5	3.5	CD
40318	3321	12	|	|	CD
40318	3321	13	0.32	0.32	CD
40318	3321	14	|	|	CD
40318	3321	15	9.55	9.55	CD
40318	3321	16	II	ii	CD
40318	3321	17	|	|	CD
40318	3321	18	3.5	3.5	CD
40318	3321	19	to	to	TO
40318	3321	20	4	4	CD
40318	3321	21	|	|	CD
40318	3321	22	0.33	0.33	CD
40318	3321	23	|	|	CD
40318	3321	24	8.33	8.33	CD
40318	3321	25	III	iii	CD
40318	3321	26	|	|	CD
40318	3321	27	4	4	CD
40318	3321	28	to	to	IN
40318	3321	29	4.5	4.5	CD
40318	3321	30	|	|	CD
40318	3321	31	0.32	0.32	CD
40318	3321	32	|	|	CD
40318	3321	33	7.70	7.70	CD
40318	3321	34	IV	IV	NNP
40318	3321	35	|	|	CD
40318	3321	36	4.5	4.5	CD
40318	3321	37	to	to	TO
40318	3321	38	5	5	CD
40318	3321	39	|	|	CD
40318	3321	40	0.28	0.28	CD
40318	3321	41	|	|	CD
40318	3321	42	5.90	5.90	CD
40318	3321	43	V	V	NNP
40318	3321	44	|	|	CD
40318	3321	45	5	5	CD
40318	3321	46	to	to	IN
40318	3321	47	5.25	5.25	CD
40318	3321	48	|	|	CD
40318	3321	49	0.31	0.31	CD
40318	3321	50	|	|	CD
40318	3321	51	6.00	6.00	CD
40318	3321	52	=	=	SYM
40318	3321	53	=	=	SYM
40318	3321	54	=	=	SYM
40318	3321	55	=	=	SYM
40318	3321	56	=	=	SYM
40318	3321	57	=	=	SYM
40318	3321	58	=	=	SYM
40318	3321	59	=	=	SYM
40318	3321	60	=	=	SYM
40318	3321	61	=	=	SYM
40318	3321	62	=	=	SYM
40318	3321	63	=	=	SYM
40318	3321	64	=	=	SYM
40318	3321	65	=	=	SYM
40318	3321	66	=	=	SYM
40318	3321	67	=	=	SYM
40318	3321	68	=	=	SYM
40318	3321	69	=	=	SYM
40318	3321	70	=	=	SYM
40318	3321	71	=	=	SYM
40318	3321	72	=	=	SYM
40318	3321	73	=	=	SYM
40318	3321	74	=	=	SYM
40318	3321	75	=	=	SYM
40318	3321	76	=	=	SYM
40318	3321	77	=	=	SYM
40318	3321	78	=	=	SYM
40318	3321	79	=	=	SYM
40318	3321	80	=	=	SYM
40318	3321	81	=	=	SYM
40318	3321	82	=	=	SYM
40318	3321	83	=	=	SYM
40318	3321	84	=	=	SYM
40318	3321	85	=	=	SYM
40318	3321	86	=	=	SYM
40318	3321	87	=	=	SYM
40318	3321	88	=	=	SYM
40318	3321	89	=	=	SYM
40318	3321	90	=	=	SYM
40318	3321	91	=	=	SYM
40318	3321	92	=	=	SYM
40318	3321	93	=	=	SYM
40318	3321	94	=	=	SYM
40318	3321	95	=	=	SYM
40318	3321	96	=	=	SYM
40318	3321	97	=	=	SYM
40318	3321	98	=	=	SYM
40318	3321	99	=	=	SYM
40318	3321	100	=	=	SYM
40318	3321	101	=	=	SYM
40318	3321	102	=	=	SYM
40318	3321	103	=	=	SYM
40318	3321	104	=	=	SYM
40318	3321	105	=	=	SYM
40318	3321	106	=	=	SYM
40318	3321	107	=	=	SYM
40318	3321	108	=	=	SYM
40318	3321	109	=	=	SYM
40318	3321	110	=	=	SYM
40318	3321	111	=	=	SYM
40318	3321	112	=	=	SYM
40318	3321	113	=	=	SYM
40318	3321	114	=	=	SYM
40318	3321	115	=	=	NFP
40318	3321	116	=	=	SYM
40318	3321	117	Table	table	NN
40318	3321	118	XII	xii	NN
40318	3321	119	shows	show	VBZ
40318	3321	120	that	that	IN
40318	3321	121	the	the	DT
40318	3321	122	percentage	percentage	NN
40318	3321	123	of	of	IN
40318	3321	124	fat	fat	NN
40318	3321	125	in	in	IN
40318	3321	126	the	the	DT
40318	3321	127	whey	whey	NN
40318	3321	128	is	be	VBZ
40318	3321	129	approximately	approximately	RB
40318	3321	130	the	the	DT
40318	3321	131	same	same	JJ
40318	3321	132	for	for	IN
40318	3321	133	milk	milk	NN
40318	3321	134	high	high	JJ
40318	3321	135	or	or	CC
40318	3321	136	low	low	JJ
40318	3321	137	in	in	IN
40318	3321	138	fat	fat	NN
40318	3321	139	.	.	.
40318	3322	1	But	but	CC
40318	3322	2	the	the	DT
40318	3322	3	milk	milk	NN
40318	3322	4	low	low	JJ
40318	3322	5	in	in	IN
40318	3322	6	fat	fat	NN
40318	3322	7	loses	lose	VBZ
40318	3322	8	a	a	DT
40318	3322	9	higher	high	JJR
40318	3322	10	percentage	percentage	NN
40318	3322	11	of	of	IN
40318	3322	12	the	the	DT
40318	3322	13	total	total	JJ
40318	3322	14	milk	milk	NN
40318	3322	15	-	-	HYPH
40318	3322	16	fat	fat	NN
40318	3322	17	in	in	IN
40318	3322	18	each	each	DT
40318	3322	19	100	100	CD
40318	3322	20	pounds	pound	NNS
40318	3322	21	of	of	IN
40318	3322	22	whey	whey	NN
40318	3322	23	.	.	.
40318	3323	1	+214	+214	NNP
40318	3323	2	.	.	.
40318	3324	1	Effect	effect	NN
40318	3324	2	of	of	IN
40318	3324	3	bacterial	bacterial	JJ
40318	3324	4	-	-	HYPH
40318	3324	5	content	content	NN
40318	3324	6	of	of	IN
40318	3324	7	milk	milk	NN
40318	3324	8	on	on	IN
40318	3324	9	yield	yield	NN
40318	3324	10	of	of	IN
40318	3324	11	cheese.+--The	cheese.+--the	CD
40318	3324	12	bacterial	bacterial	JJ
40318	3324	13	-	-	HYPH
40318	3324	14	content[96	content[96	NN
40318	3324	15	]	]	-RRB-
40318	3324	16	of	of	IN
40318	3324	17	the	the	DT
40318	3324	18	milk	milk	NN
40318	3324	19	influences	influence	VBZ
40318	3324	20	the	the	DT
40318	3324	21	yield	yield	NN
40318	3324	22	by	by	IN
40318	3324	23	affecting	affect	VBG
40318	3324	24	both	both	CC
40318	3324	25	the	the	DT
40318	3324	26	moisture	moisture	NN
40318	3324	27	-	-	HYPH
40318	3324	28	content	content	NN
40318	3324	29	and	and	CC
40318	3324	30	the	the	DT
40318	3324	31	losses	loss	NNS
40318	3324	32	.	.	.
40318	3325	1	If	if	IN
40318	3325	2	the	the	DT
40318	3325	3	milk	milk	NN
40318	3325	4	is	be	VBZ
40318	3325	5	sour	sour	JJ
40318	3325	6	or	or	CC
40318	3325	7	has	have	VBZ
40318	3325	8	bad	bad	JJ
40318	3325	9	fermentation	fermentation	NN
40318	3325	10	,	,	,
40318	3325	11	the	the	DT
40318	3325	12	losses	loss	NNS
40318	3325	13	will	will	MD
40318	3325	14	be	be	VB
40318	3325	15	increased	increase	VBN
40318	3325	16	because	because	IN
40318	3325	17	the	the	DT
40318	3325	18	curd	curd	NN
40318	3325	19	can	can	MD
40318	3325	20	not	not	RB
40318	3325	21	be	be	VB
40318	3325	22	carefully	carefully	RB
40318	3325	23	handled	handle	VBN
40318	3325	24	,	,	,
40318	3325	25	and	and	CC
40318	3325	26	the	the	DT
40318	3325	27	moisture	moisture	NN
40318	3325	28	can	can	MD
40318	3325	29	not	not	RB
40318	3325	30	be	be	VB
40318	3325	31	incorporated	incorporate	VBN
40318	3325	32	to	to	IN
40318	3325	33	the	the	DT
40318	3325	34	extent	extent	NN
40318	3325	35	that	that	IN
40318	3325	36	it	-PRON-	PRP
40318	3325	37	can	can	MD
40318	3325	38	in	in	IN
40318	3325	39	clean	clean	JJ
40318	3325	40	milk	milk	NN
40318	3325	41	,	,	,
40318	3325	42	without	without	IN
40318	3325	43	injury	injury	NN
40318	3325	44	to	to	IN
40318	3325	45	the	the	DT
40318	3325	46	quality	quality	NN
40318	3325	47	.	.	.
40318	3326	1	The	the	DT
40318	3326	2	proper	proper	NN
40318	3326	3	-	-	HYPH
40318	3326	4	cooling	cooling	NN
40318	3326	5	of	of	IN
40318	3326	6	the	the	DT
40318	3326	7	milk	milk	NN
40318	3326	8	in	in	IN
40318	3326	9	one	one	CD
40318	3326	10	instance	instance	NN
40318	3326	11	increased	increase	VBD
40318	3326	12	the	the	DT
40318	3326	13	yield	yield	NN
40318	3326	14	0.3	0.3	CD
40318	3326	15	pound	pound	NN
40318	3326	16	of	of	IN
40318	3326	17	cheese	cheese	NN
40318	3326	18	for	for	IN
40318	3326	19	each	each	DT
40318	3326	20	100	100	CD
40318	3326	21	pounds	pound	NNS
40318	3326	22	of	of	IN
40318	3326	23	milk	milk	NN
40318	3326	24	.	.	.
40318	3327	1	The	the	DT
40318	3327	2	more	more	JJR
40318	3327	3	moisture	moisture	NN
40318	3327	4	that	that	WDT
40318	3327	5	can	can	MD
40318	3327	6	be	be	VB
40318	3327	7	incorporated	incorporate	VBN
40318	3327	8	into	into	IN
40318	3327	9	the	the	DT
40318	3327	10	cheese	cheese	NN
40318	3327	11	up	up	RP
40318	3327	12	to	to	IN
40318	3327	13	the	the	DT
40318	3327	14	legal	legal	JJ
40318	3327	15	limit	limit	NN
40318	3327	16	,	,	,
40318	3327	17	the	the	DT
40318	3327	18	greater	great	JJR
40318	3327	19	the	the	DT
40318	3327	20	yield	yield	NN
40318	3327	21	.	.	.
40318	3328	1	+215	+215	JJ
40318	3328	2	.	.	.
40318	3329	1	Factors	factor	NNS
40318	3329	2	affecting	affect	VBG
40318	3329	3	the	the	DT
40318	3329	4	moisture	moisture	NN
40318	3329	5	-	-	HYPH
40318	3329	6	content	content	NN
40318	3329	7	of	of	IN
40318	3329	8	Cheddar.+--The	Cheddar.+--The	NNP
40318	3329	9	amount	amount	NN
40318	3329	10	of	of	IN
40318	3329	11	moisture	moisture	NN
40318	3329	12	that	that	WDT
40318	3329	13	can	can	MD
40318	3329	14	be	be	VB
40318	3329	15	incorporated	incorporate	VBN
40318	3329	16	in	in	IN
40318	3329	17	a	a	DT
40318	3329	18	curd	curd	NN
40318	3329	19	depends	depend	VBZ
40318	3329	20	on	on	IN
40318	3329	21	several	several	JJ
40318	3329	22	factors	factor	NNS
40318	3329	23	.	.	.
40318	3330	1	[	[	-LRB-
40318	3330	2	97	97	CD
40318	3330	3	]	]	-RRB-
40318	3330	4	The	the	DT
40318	3330	5	following	follow	VBG
40318	3330	6	increase	increase	NN
40318	3330	7	the	the	DT
40318	3330	8	moisture	moisture	NN
40318	3330	9	-	-	HYPH
40318	3330	10	content	content	NN
40318	3330	11	control	control	NN
40318	3330	12	of	of	IN
40318	3330	13	the	the	DT
40318	3330	14	cheese	cheese	NN
40318	3330	15	:	:	:
40318	3330	16	1	1	CD
40318	3330	17	.	.	.
40318	3331	1	Cutting	cut	VBG
40318	3331	2	the	the	DT
40318	3331	3	curd	curd	NN
40318	3331	4	coarse	coarse	NN
40318	3331	5	.	.	.
40318	3332	1	2	2	LS
40318	3332	2	.	.	.
40318	3333	1	High	high	JJ
40318	3333	2	setting	set	VBG
40318	3333	3	temperature	temperature	NN
40318	3333	4	.	.	.
40318	3334	1	3	3	LS
40318	3334	2	.	.	.
40318	3335	1	Low	low	JJ
40318	3335	2	acid	acid	NN
40318	3335	3	in	in	IN
40318	3335	4	the	the	DT
40318	3335	5	curd	curd	NN
40318	3335	6	at	at	IN
40318	3335	7	time	time	NN
40318	3335	8	of	of	IN
40318	3335	9	removing	remove	VBG
40318	3335	10	whey	whey	NN
40318	3335	11	.	.	.
40318	3336	1	4	4	LS
40318	3336	2	.	.	.
40318	3337	1	Not	not	RB
40318	3337	2	stirring	stir	VBG
40318	3337	3	the	the	DT
40318	3337	4	curd	curd	NN
40318	3337	5	with	with	IN
40318	3337	6	the	the	DT
40318	3337	7	hand	hand	NN
40318	3337	8	as	as	IN
40318	3337	9	the	the	DT
40318	3337	10	last	last	JJ
40318	3337	11	of	of	IN
40318	3337	12	the	the	DT
40318	3337	13	whey	whey	NN
40318	3337	14	is	be	VBZ
40318	3337	15	removed	remove	VBN
40318	3337	16	.	.	.
40318	3338	1	5	5	CD
40318	3338	2	.	.	.
40318	3339	1	Slow	slow	JJ
40318	3339	2	pressure	pressure	NN
40318	3339	3	.	.	.
40318	3340	1	6	6	CD
40318	3340	2	.	.	.
40318	3341	1	High	high	JJ
40318	3341	2	piling	piling	NN
40318	3341	3	of	of	IN
40318	3341	4	the	the	DT
40318	3341	5	curd	curd	NN
40318	3341	6	in	in	IN
40318	3341	7	the	the	DT
40318	3341	8	cheddaring	cheddare	VBG
40318	3341	9	process	process	NN
40318	3341	10	.	.	.
40318	3342	1	7	7	LS
40318	3342	2	.	.	.
40318	3343	1	Small	small	JJ
40318	3343	2	amount	amount	NN
40318	3343	3	of	of	IN
40318	3343	4	salt	salt	NN
40318	3343	5	.	.	.
40318	3344	1	8	8	LS
40318	3344	2	.	.	.
40318	3345	1	Holding	hold	VBG
40318	3345	2	the	the	DT
40318	3345	3	curd	curd	NN
40318	3345	4	at	at	IN
40318	3345	5	low	low	JJ
40318	3345	6	temperature	temperature	NN
40318	3345	7	after	after	IN
40318	3345	8	the	the	DT
40318	3345	9	whey	whey	NN
40318	3345	10	is	be	VBZ
40318	3345	11	removed	remove	VBN
40318	3345	12	.	.	.
40318	3346	1	9	9	CD
40318	3346	2	.	.	.
40318	3347	1	Large	large	JJ
40318	3347	2	amount	amount	NN
40318	3347	3	of	of	IN
40318	3347	4	rennet	rennet	NN
40318	3347	5	.	.	.
40318	3348	1	10	10	CD
40318	3348	2	.	.	.
40318	3349	1	Cutting	cut	VBG
40318	3349	2	the	the	DT
40318	3349	3	curd	curd	NN
40318	3349	4	hard	hard	RB
40318	3349	5	.	.	.
40318	3350	1	The	the	DT
40318	3350	2	following	follow	VBG
40318	3350	3	factors	factor	NNS
40318	3350	4	decrease	decrease	VBP
40318	3350	5	the	the	DT
40318	3350	6	moisture	moisture	NN
40318	3350	7	-	-	HYPH
40318	3350	8	content	content	NN
40318	3350	9	of	of	IN
40318	3350	10	the	the	DT
40318	3350	11	cheese	cheese	NN
40318	3350	12	:	:	:
40318	3350	13	1	1	CD
40318	3350	14	.	.	.
40318	3351	1	Fine	fine	JJ
40318	3351	2	cutting	cutting	NN
40318	3351	3	.	.	.
40318	3352	1	2	2	LS
40318	3352	2	.	.	.
40318	3353	1	Low	low	JJ
40318	3353	2	setting	set	VBG
40318	3353	3	temperature	temperature	NN
40318	3353	4	.	.	.
40318	3354	1	3	3	LS
40318	3354	2	.	.	.
40318	3355	1	High	high	JJ
40318	3355	2	acid	acid	NN
40318	3355	3	in	in	IN
40318	3355	4	the	the	DT
40318	3355	5	curd	curd	NN
40318	3355	6	at	at	IN
40318	3355	7	time	time	NN
40318	3355	8	of	of	IN
40318	3355	9	removing	remove	VBG
40318	3355	10	the	the	DT
40318	3355	11	whey	whey	NN
40318	3355	12	.	.	.
40318	3356	1	4	4	LS
40318	3356	2	.	.	.
40318	3357	1	Stirring	stir	VBG
40318	3357	2	the	the	DT
40318	3357	3	curd	curd	NN
40318	3357	4	with	with	IN
40318	3357	5	the	the	DT
40318	3357	6	hand	hand	NN
40318	3357	7	as	as	IN
40318	3357	8	the	the	DT
40318	3357	9	last	last	JJ
40318	3357	10	of	of	IN
40318	3357	11	the	the	DT
40318	3357	12	whey	whey	NN
40318	3357	13	is	be	VBZ
40318	3357	14	removed	remove	VBN
40318	3357	15	.	.	.
40318	3358	1	5	5	CD
40318	3358	2	.	.	.
40318	3359	1	Fast	fast	JJ
40318	3359	2	pressure	pressure	NN
40318	3359	3	.	.	.
40318	3360	1	6	6	CD
40318	3360	2	.	.	.
40318	3361	1	Low	low	JJ
40318	3361	2	piling	piling	NN
40318	3361	3	of	of	IN
40318	3361	4	the	the	DT
40318	3361	5	curd	curd	NN
40318	3361	6	in	in	IN
40318	3361	7	the	the	DT
40318	3361	8	cheddaring	cheddare	VBG
40318	3361	9	process	process	NN
40318	3361	10	.	.	.
40318	3362	1	7	7	LS
40318	3362	2	.	.	.
40318	3363	1	Large	large	JJ
40318	3363	2	amount	amount	NN
40318	3363	3	of	of	IN
40318	3363	4	salt	salt	NN
40318	3363	5	.	.	.
40318	3364	1	8	8	LS
40318	3364	2	.	.	.
40318	3365	1	Holding	hold	VBG
40318	3365	2	the	the	DT
40318	3365	3	curd	curd	NN
40318	3365	4	at	at	IN
40318	3365	5	high	high	JJ
40318	3365	6	temperature	temperature	NN
40318	3365	7	after	after	IN
40318	3365	8	the	the	DT
40318	3365	9	whey	whey	NN
40318	3365	10	is	be	VBZ
40318	3365	11	removed	remove	VBN
40318	3365	12	.	.	.
40318	3366	1	9	9	CD
40318	3366	2	.	.	.
40318	3367	1	Small	small	JJ
40318	3367	2	amount	amount	NN
40318	3367	3	of	of	IN
40318	3367	4	rennet	rennet	NN
40318	3367	5	.	.	.
40318	3368	1	10	10	CD
40318	3368	2	.	.	.
40318	3369	1	Cutting	cut	VBG
40318	3369	2	the	the	DT
40318	3369	3	curd	curd	NN
40318	3369	4	soft	soft	JJ
40318	3369	5	.	.	.
40318	3370	1	From	from	IN
40318	3370	2	this	this	DT
40318	3370	3	discussion	discussion	NN
40318	3370	4	,	,	,
40318	3370	5	it	-PRON-	PRP
40318	3370	6	is	be	VBZ
40318	3370	7	evident	evident	JJ
40318	3370	8	that	that	IN
40318	3370	9	the	the	DT
40318	3370	10	yield	yield	NN
40318	3370	11	of	of	IN
40318	3370	12	cheese	cheese	NN
40318	3370	13	from	from	IN
40318	3370	14	100	100	CD
40318	3370	15	pounds	pound	NNS
40318	3370	16	of	of	IN
40318	3370	17	milk	milk	NN
40318	3370	18	increases	increase	NNS
40318	3370	19	with	with	IN
40318	3370	20	higher	high	JJR
40318	3370	21	percentages	percentage	NNS
40318	3370	22	of	of	IN
40318	3370	23	fat	fat	NN
40318	3370	24	and	and	CC
40318	3370	25	casein	casein	NN
40318	3370	26	in	in	IN
40318	3370	27	the	the	DT
40318	3370	28	milk	milk	NN
40318	3370	29	,	,	,
40318	3370	30	with	with	IN
40318	3370	31	reduced	reduced	JJ
40318	3370	32	losses	loss	NNS
40318	3370	33	of	of	IN
40318	3370	34	solids	solid	NNS
40318	3370	35	during	during	IN
40318	3370	36	manufacture	manufacture	NN
40318	3370	37	,	,	,
40318	3370	38	with	with	IN
40318	3370	39	the	the	DT
40318	3370	40	absence	absence	NN
40318	3370	41	of	of	IN
40318	3370	42	undesirable	undesirable	JJ
40318	3370	43	fermentations	fermentation	NNS
40318	3370	44	,	,	,
40318	3370	45	and	and	CC
40318	3370	46	with	with	IN
40318	3370	47	the	the	DT
40318	3370	48	incorporation	incorporation	NN
40318	3370	49	of	of	IN
40318	3370	50	large	large	JJ
40318	3370	51	amounts	amount	NNS
40318	3370	52	of	of	IN
40318	3370	53	water	water	NN
40318	3370	54	.	.	.
40318	3371	1	+216	+216	JJ
40318	3371	2	.	.	.
40318	3372	1	Variations	variation	NNS
40318	3372	2	of	of	IN
40318	3372	3	the	the	DT
40318	3372	4	Cheddar	Cheddar	NNP
40318	3372	5	process.+--The	process.+--the	CD
40318	3372	6	Cheddar	Cheddar	NNP
40318	3372	7	process	process	NN
40318	3372	8	,	,	,
40318	3372	9	as	as	IN
40318	3372	10	already	already	RB
40318	3372	11	described	describe	VBN
40318	3372	12	,	,	,
40318	3372	13	is	be	VBZ
40318	3372	14	widely	widely	RB
40318	3372	15	employed	employ	VBN
40318	3372	16	in	in	IN
40318	3372	17	cheese	cheese	NN
40318	3372	18	factories	factory	NNS
40318	3372	19	.	.	.
40318	3373	1	Many	many	JJ
40318	3373	2	varieties	variety	NNS
40318	3373	3	are	be	VBP
40318	3373	4	found	find	VBN
40318	3373	5	,	,	,
40318	3373	6	however	however	RB
40318	3373	7	,	,	,
40318	3373	8	and	and	CC
40318	3373	9	varietal	varietal	JJ
40318	3373	10	names	name	NNS
40318	3373	11	are	be	VBP
40318	3373	12	used	use	VBN
40318	3373	13	for	for	IN
40318	3373	14	such	such	JJ
40318	3373	15	products	product	NNS
40318	3373	16	.	.	.
40318	3374	1	A	a	DT
40318	3374	2	whole	whole	JJ
40318	3374	3	series	series	NN
40318	3374	4	of	of	IN
40318	3374	5	these	these	DT
40318	3374	6	forms	form	NNS
40318	3374	7	are	be	VBP
40318	3374	8	either	either	CC
40318	3374	9	locally	locally	RB
40318	3374	10	or	or	CC
40318	3374	11	widely	widely	RB
40318	3374	12	made	make	VBN
40318	3374	13	in	in	IN
40318	3374	14	England	England	NNP
40318	3374	15	and	and	CC
40318	3374	16	taught	teach	VBD
40318	3374	17	in	in	IN
40318	3374	18	the	the	DT
40318	3374	19	English	english	JJ
40318	3374	20	dairy	dairy	NN
40318	3374	21	schools	school	NNS
40318	3374	22	.	.	.
40318	3375	1	Some	some	DT
40318	3375	2	of	of	IN
40318	3375	3	these	these	DT
40318	3375	4	varieties	variety	NNS
40318	3375	5	resemble	resemble	VBP
40318	3375	6	the	the	DT
40318	3375	7	factory	factory	NN
40318	3375	8	Cheddar	Cheddar	NNP
40318	3375	9	product	product	NN
40318	3375	10	fairly	fairly	RB
40318	3375	11	closely	closely	RB
40318	3375	12	;	;	:
40318	3375	13	others	other	NNS
40318	3375	14	are	be	VBP
40318	3375	15	clearly	clearly	RB
40318	3375	16	different	different	JJ
40318	3375	17	products	product	NNS
40318	3375	18	.	.	.
40318	3376	1	A	a	DT
40318	3376	2	typical	typical	JJ
40318	3376	3	series	series	NN
40318	3376	4	of	of	IN
40318	3376	5	the	the	DT
40318	3376	6	variations	variation	NNS
40318	3376	7	as	as	IN
40318	3376	8	developed	develop	VBN
40318	3376	9	in	in	IN
40318	3376	10	America	America	NNP
40318	3376	11	will	will	MD
40318	3376	12	be	be	VB
40318	3376	13	considered	consider	VBN
40318	3376	14	.	.	.
40318	3377	1	In	in	IN
40318	3377	2	the	the	DT
40318	3377	3	commercial	commercial	JJ
40318	3377	4	trade	trade	NN
40318	3377	5	Cheddar	Cheddar	NNP
40318	3377	6	cheese	cheese	NN
40318	3377	7	is	be	VBZ
40318	3377	8	usually	usually	RB
40318	3377	9	designated	designate	VBN
40318	3377	10	by	by	IN
40318	3377	11	some	some	DT
40318	3377	12	name	name	NN
40318	3377	13	which	which	WDT
40318	3377	14	indicates	indicate	VBZ
40318	3377	15	its	-PRON-	PRP$
40318	3377	16	size	size	NN
40318	3377	17	.	.	.
40318	3378	1	The	the	DT
40318	3378	2	size	size	NN
40318	3378	3	of	of	IN
40318	3378	4	the	the	DT
40318	3378	5	cheese	cheese	NN
40318	3378	6	is	be	VBZ
40318	3378	7	determined	determine	VBN
40318	3378	8	by	by	IN
40318	3378	9	that	that	DT
40318	3378	10	of	of	IN
40318	3378	11	the	the	DT
40318	3378	12	hoops	hoop	NNS
40318	3378	13	.	.	.
40318	3379	1	The	the	DT
40318	3379	2	hoops	hoop	NNS
40318	3379	3	vary	vary	VBP
40318	3379	4	both	both	DT
40318	3379	5	in	in	IN
40318	3379	6	diameter	diameter	NN
40318	3379	7	and	and	CC
40318	3379	8	height	height	NN
40318	3379	9	.	.	.
40318	3380	1	The	the	DT
40318	3380	2	table	table	NN
40318	3380	3	on	on	IN
40318	3380	4	the	the	DT
40318	3380	5	following	follow	VBG
40318	3380	6	page	page	NN
40318	3380	7	shows	show	VBZ
40318	3380	8	the	the	DT
40318	3380	9	usual	usual	JJ
40318	3380	10	sizes	size	NNS
40318	3380	11	of	of	IN
40318	3380	12	the	the	DT
40318	3380	13	hoops	hoop	NNS
40318	3380	14	and	and	CC
40318	3380	15	the	the	DT
40318	3380	16	weight	weight	NN
40318	3380	17	and	and	CC
40318	3380	18	name	name	NN
40318	3380	19	applied	apply	VBD
40318	3380	20	to	to	IN
40318	3380	21	the	the	DT
40318	3380	22	cheese	cheese	NN
40318	3380	23	.	.	.
40318	3381	1	+217	+217	NNP
40318	3381	2	.	.	.
40318	3382	1	Cheddar	Cheddar	NNP
40318	3382	2	-	-	HYPH
40318	3382	3	type	type	NN
40318	3382	4	cheese	cheese	NN
40318	3382	5	from	from	IN
40318	3382	6	pasteurized	pasteurize	VBN
40318	3382	7	milk.+--Sammis	milk.+--Sammis	.
40318	3382	8	and	and	CC
40318	3382	9	Bruhn[98	Bruhn[98	``
40318	3382	10	]	]	-RRB-
40318	3382	11	have	have	VBP
40318	3382	12	described	describe	VBN
40318	3382	13	a	a	DT
40318	3382	14	variation	variation	NN
40318	3382	15	of	of	IN
40318	3382	16	the	the	DT
40318	3382	17	Cheddar	Cheddar	NNP
40318	3382	18	process	process	NN
40318	3382	19	to	to	TO
40318	3382	20	overcome	overcome	VB
40318	3382	21	the	the	DT
40318	3382	22	difficulties	difficulty	NNS
40318	3382	23	of	of	IN
40318	3382	24	making	make	VBG
40318	3382	25	cheese	cheese	NN
40318	3382	26	from	from	IN
40318	3382	27	pasteurized	pasteurized	JJ
40318	3382	28	milk	milk	NN
40318	3382	29	.	.	.
40318	3383	1	Such	such	JJ
40318	3383	2	milk	milk	NN
40318	3383	3	curdles	curdle	NNS
40318	3383	4	in	in	IN
40318	3383	5	very	very	RB
40318	3383	6	unsatisfactory	unsatisfactory	JJ
40318	3383	7	manner	manner	NN
40318	3383	8	unless	unless	IN
40318	3383	9	some	some	DT
40318	3383	10	chemical	chemical	NN
40318	3383	11	is	be	VBZ
40318	3383	12	added	add	VBN
40318	3383	13	to	to	TO
40318	3383	14	compensate	compensate	VB
40318	3383	15	for	for	IN
40318	3383	16	the	the	DT
40318	3383	17	salts	salt	NNS
40318	3383	18	lost	lose	VBN
40318	3383	19	and	and	CC
40318	3383	20	to	to	TO
40318	3383	21	offset	offset	VB
40318	3383	22	the	the	DT
40318	3383	23	other	other	JJ
40318	3383	24	changes	change	NNS
40318	3383	25	resulting	result	VBG
40318	3383	26	from	from	IN
40318	3383	27	heat	heat	NN
40318	3383	28	.	.	.
40318	3384	1	For	for	IN
40318	3384	2	this	this	DT
40318	3384	3	purpose	purpose	NN
40318	3384	4	,	,	,
40318	3384	5	they	-PRON-	PRP
40318	3384	6	found	find	VBD
40318	3384	7	the	the	DT
40318	3384	8	use	use	NN
40318	3384	9	of	of	IN
40318	3384	10	hydrochloric	hydrochloric	JJ
40318	3384	11	acid	acid	NN
40318	3384	12	satisfactory	satisfactory	NNP
40318	3384	13	.	.	.
40318	3385	1	TABLE	TABLE	NNS
40318	3385	2	XIII	xiii	NN
40318	3385	3	SIZE	size	NN
40318	3385	4	OF	of	IN
40318	3385	5	CHEESE	cheese	NN
40318	3385	6	HOOPS	hoop	NNS
40318	3385	7	,	,	,
40318	3385	8	WEIGHT	WEIGHT	NNP
40318	3385	9	,	,	,
40318	3385	10	AND	and	CC
40318	3385	11	TERM	TERM	NNP
40318	3385	12	APPLIED	applied	NN
40318	3385	13	TO	to	IN
40318	3385	14	CHEESE	CHEESE	NNP
40318	3385	15	=	=	SYM
40318	3385	16	=	=	NFP
40318	3385	17	=	=	SYM
40318	3385	18	=	=	SYM
40318	3385	19	=	=	SYM
40318	3385	20	=	=	SYM
40318	3385	21	=	=	SYM
40318	3385	22	=	=	SYM
40318	3385	23	=	=	SYM
40318	3385	24	=	=	SYM
40318	3385	25	=	=	SYM
40318	3385	26	=	=	SYM
40318	3385	27	=	=	SYM
40318	3385	28	=	=	SYM
40318	3385	29	=	=	SYM
40318	3385	30	=	=	SYM
40318	3385	31	=	=	SYM
40318	3385	32	=	=	SYM
40318	3385	33	=	=	SYM
40318	3385	34	=	=	SYM
40318	3385	35	=	=	SYM
40318	3385	36	=	=	SYM
40318	3385	37	=	=	SYM
40318	3385	38	=	=	SYM
40318	3385	39	=	=	SYM
40318	3385	40	=	=	SYM
40318	3385	41	=	=	SYM
40318	3385	42	=	=	SYM
40318	3385	43	=	=	SYM
40318	3385	44	=	=	SYM
40318	3385	45	=	=	SYM
40318	3385	46	=	=	SYM
40318	3385	47	=	=	SYM
40318	3385	48	=	=	SYM
40318	3385	49	=	=	SYM
40318	3385	50	=	=	SYM
40318	3385	51	=	=	SYM
40318	3385	52	=	=	SYM
40318	3385	53	=	=	SYM
40318	3385	54	=	=	SYM
40318	3385	55	=	=	SYM
40318	3385	56	=	=	SYM
40318	3385	57	=	=	SYM
40318	3385	58	=	=	SYM
40318	3385	59	=	=	SYM
40318	3385	60	=	=	SYM
40318	3385	61	=	=	SYM
40318	3385	62	=	=	SYM
40318	3385	63	=	=	SYM
40318	3385	64	=	=	SYM
40318	3385	65	=	=	SYM
40318	3385	66	=	=	SYM
40318	3385	67	=	=	SYM
40318	3385	68	=	=	SYM
40318	3385	69	=	=	SYM
40318	3385	70	=	=	SYM
40318	3385	71	=	=	SYM
40318	3385	72	=	=	SYM
40318	3385	73	=	=	SYM
40318	3385	74	=	=	SYM
40318	3385	75	=	=	SYM
40318	3385	76	=	=	SYM
40318	3385	77	=	=	SYM
40318	3385	78	=	=	SYM
40318	3385	79	=	=	SYM
40318	3385	80	=	=	SYM
40318	3385	81	=	=	SYM
40318	3385	82	=	=	SYM
40318	3385	83	=	=	SYM
40318	3385	84	=	=	SYM
40318	3385	85	=	=	NFP
40318	3385	86	=	=	SYM
40318	3385	87	DIAMETER	DIAMETER	NNP
40318	3385	88	OF	of	IN
40318	3385	89	|	|	CD
40318	3385	90	HEIGHT	HEIGHT	NNP
40318	3385	91	OF	of	IN
40318	3385	92	|	|	CD
40318	3385	93	WEIGHT	WEIGHT	NNP
40318	3385	94	OF	of	IN
40318	3385	95	|	|	CD
40318	3385	96	TERM	TERM	NNP
40318	3385	97	APPLIED	APPLIED	NNP
40318	3385	98	TO	to	IN
40318	3385	99	HOOP	HOOP	NNP
40318	3385	100	|	|	NNP
40318	3385	101	CHEESE	CHEESE	NNP
40318	3385	102	|	|	CD
40318	3385	103	CHEESE	CHEESE	NNP
40318	3385	104	|	|	NNP
40318	3385	105	CHEESE	CHEESE	NNP
40318	3385	106	|	|	NNP
40318	3385	107	|	|	NNP
40318	3385	108	POUNDS	POUNDS	NNP
40318	3385	109	|	|	CD
40318	3385	110	---------------+-------------------+------------+-----------------------	---------------+-------------------+------------+-----------------------	CD
40318	3385	111	6	6	CD
40318	3385	112	-	-	SYM
40318	3385	113	7	7	CD
40318	3385	114	in	in	IN
40318	3385	115	.	.	.
40318	3386	1	|	|	NNP
40318	3386	2	7	7	CD
40318	3386	3	-	-	SYM
40318	3386	4	8	8	CD
40318	3386	5	in	in	IN
40318	3386	6	.	.	.
40318	3387	1	|	|	CD
40318	3387	2	9	9	CD
40318	3387	3	-	-	HYPH
40318	3387	4	11	11	CD
40318	3387	5	|	|	CD
40318	3387	6	Young	Young	NNP
40318	3387	7	America	America	NNP
40318	3387	8	Tapers	Tapers	NNP
40318	3387	9	5	5	CD
40318	3387	10	-	-	SYM
40318	3387	11	7	7	CD
40318	3387	12	in	in	IN
40318	3387	13	.	.	.
40318	3388	1	|	|	NNP
40318	3388	2	10	10	CD
40318	3388	3	-	-	HYPH
40318	3388	4	14	14	CD
40318	3388	5	in	in	IN
40318	3388	6	.	.	.
40318	3389	1	|	|	NNP
40318	3389	2	10	10	CD
40318	3389	3	-	-	SYM
40318	3389	4	16	16	CD
40318	3389	5	|	|	CD
40318	3389	6	Long	Long	NNP
40318	3389	7	Horn	Horn	NNP
40318	3389	8	12	12	CD
40318	3389	9	-	-	SYM
40318	3389	10	14	14	CD
40318	3389	11	in	in	IN
40318	3389	12	.	.	.
40318	3390	1	|	|	NNP
40318	3390	2	3½-4½	3½-4½	CD
40318	3390	3	in	in	RB
40318	3390	4	.	.	.
40318	3391	1	|	|	CD
40318	3391	2	18	18	CD
40318	3391	3	-	-	HYPH
40318	3391	4	24	24	CD
40318	3391	5	|	|	NNP
40318	3391	6	Daisy	Daisy	NNP
40318	3391	7	or	or	CC
40318	3391	8	Picnic	Picnic	NNP
40318	3391	9	14	14	CD
40318	3391	10	-	-	HYPH
40318	3391	11	15½	15½	CD
40318	3391	12	in	in	IN
40318	3391	13	.	.	.
40318	3392	1	|	|	NNP
40318	3392	2	4	4	CD
40318	3392	3	-	-	SYM
40318	3392	4	6	6	CD
40318	3392	5	in	in	IN
40318	3392	6	.	.	.
40318	3393	1	|	|	NNP
40318	3393	2	30	30	CD
40318	3393	3	-	-	HYPH
40318	3393	4	40	40	CD
40318	3393	5	|	|	CD
40318	3393	6	Twin	twin	NN
40318	3393	7	(	(	-LRB-
40318	3393	8	two	two	CD
40318	3393	9	in	in	IN
40318	3393	10	same	same	JJ
40318	3393	11	box	box	NN
40318	3393	12	)	)	-RRB-
40318	3393	13	14	14	CD
40318	3393	14	-	-	SYM
40318	3393	15	16	16	CD
40318	3393	16	in	in	IN
40318	3393	17	.	.	.
40318	3394	1	|	|	NNP
40318	3394	2	4	4	CD
40318	3394	3	-	-	SYM
40318	3394	4	7	7	CD
40318	3394	5	in	in	IN
40318	3394	6	.	.	.
40318	3395	1	|	|	CD
40318	3395	2	35	35	CD
40318	3395	3	-	-	SYM
40318	3395	4	40	40	CD
40318	3395	5	|	|	CD
40318	3395	6	Flat	Flat	NNP
40318	3395	7	13½-15	13½-15	CD
40318	3395	8	in	in	IN
40318	3395	9	.	.	.
40318	3396	1	|	|	NNP
40318	3396	2	10	10	CD
40318	3396	3	-	-	SYM
40318	3396	4	12	12	CD
40318	3396	5	in	in	IN
40318	3396	6	.	.	.
40318	3397	1	|	|	NNP
40318	3397	2	40	40	CD
40318	3397	3	-	-	HYPH
40318	3397	4	50	50	CD
40318	3397	5	|	|	CD
40318	3397	6	Cheddar	Cheddar	NNP
40318	3397	7	14	14	CD
40318	3397	8	-	-	SYM
40318	3397	9	16	16	CD
40318	3397	10	in	in	IN
40318	3397	11	.	.	.
40318	3398	1	|	|	NNP
40318	3398	2	12	12	CD
40318	3398	3	-	-	SYM
40318	3398	4	15	15	CD
40318	3398	5	in	in	IN
40318	3398	6	.	.	.
40318	3399	1	|	|	CD
40318	3399	2	75	75	CD
40318	3399	3	-	-	HYPH
40318	3399	4	90	90	CD
40318	3399	5	|	|	NNS
40318	3399	6	Export	export	NN
40318	3399	7	=	=	SYM
40318	3399	8	=	=	SYM
40318	3399	9	=	=	SYM
40318	3399	10	=	=	SYM
40318	3399	11	=	=	SYM
40318	3399	12	=	=	SYM
40318	3399	13	=	=	SYM
40318	3399	14	=	=	SYM
40318	3399	15	=	=	SYM
40318	3399	16	=	=	SYM
40318	3399	17	=	=	SYM
40318	3399	18	=	=	SYM
40318	3399	19	=	=	SYM
40318	3399	20	=	=	SYM
40318	3399	21	=	=	SYM
40318	3399	22	=	=	SYM
40318	3399	23	=	=	SYM
40318	3399	24	=	=	SYM
40318	3399	25	=	=	SYM
40318	3399	26	=	=	SYM
40318	3399	27	=	=	SYM
40318	3399	28	=	=	SYM
40318	3399	29	=	=	SYM
40318	3399	30	=	=	SYM
40318	3399	31	=	=	SYM
40318	3399	32	=	=	SYM
40318	3399	33	=	=	SYM
40318	3399	34	=	=	SYM
40318	3399	35	=	=	SYM
40318	3399	36	=	=	SYM
40318	3399	37	=	=	SYM
40318	3399	38	=	=	SYM
40318	3399	39	=	=	SYM
40318	3399	40	=	=	SYM
40318	3399	41	=	=	SYM
40318	3399	42	=	=	SYM
40318	3399	43	=	=	SYM
40318	3399	44	=	=	SYM
40318	3399	45	=	=	SYM
40318	3399	46	=	=	SYM
40318	3399	47	=	=	SYM
40318	3399	48	=	=	SYM
40318	3399	49	=	=	SYM
40318	3399	50	=	=	SYM
40318	3399	51	=	=	SYM
40318	3399	52	=	=	SYM
40318	3399	53	=	=	SYM
40318	3399	54	=	=	SYM
40318	3399	55	=	=	SYM
40318	3399	56	=	=	SYM
40318	3399	57	=	=	SYM
40318	3399	58	=	=	SYM
40318	3399	59	=	=	SYM
40318	3399	60	=	=	SYM
40318	3399	61	=	=	SYM
40318	3399	62	=	=	SYM
40318	3399	63	=	=	SYM
40318	3399	64	=	=	SYM
40318	3399	65	=	=	SYM
40318	3399	66	=	=	SYM
40318	3399	67	=	=	SYM
40318	3399	68	=	=	SYM
40318	3399	69	=	=	SYM
40318	3399	70	=	=	SYM
40318	3399	71	=	=	SYM
40318	3399	72	=	=	SYM
40318	3399	73	=	=	SYM
40318	3399	74	=	=	SYM
40318	3399	75	=	=	SYM
40318	3399	76	=	=	SYM
40318	3399	77	=	=	SYM
40318	3399	78	=	=	NFP
40318	3399	79	"	"	``
40318	3399	80	The	the	DT
40318	3399	81	acidulation	acidulation	NN
40318	3399	82	of	of	IN
40318	3399	83	milk	milk	NN
40318	3399	84	with	with	IN
40318	3399	85	hydrochloric	hydrochloric	JJ
40318	3399	86	acid	acid	NN
40318	3399	87	after	after	IN
40318	3399	88	pasteurization	pasteurization	NN
40318	3399	89	is	be	VBZ
40318	3399	90	accomplished	accomplish	VBN
40318	3399	91	without	without	IN
40318	3399	92	difficulty	difficulty	NN
40318	3399	93	or	or	CC
40318	3399	94	danger	danger	NN
40318	3399	95	of	of	IN
40318	3399	96	curdling	curdle	VBG
40318	3399	97	by	by	IN
40318	3399	98	running	run	VBG
40318	3399	99	a	a	DT
40318	3399	100	small	small	JJ
40318	3399	101	stream	stream	NN
40318	3399	102	of	of	IN
40318	3399	103	the	the	DT
40318	3399	104	acid	acid	NN
40318	3399	105	,	,	,
40318	3399	106	of	of	IN
40318	3399	107	normal	normal	JJ
40318	3399	108	concentration	concentration	NN
40318	3399	109	,	,	,
40318	3399	110	into	into	IN
40318	3399	111	the	the	DT
40318	3399	112	cooled	cooled	JJ
40318	3399	113	milk	milk	NN
40318	3399	114	as	as	IN
40318	3399	115	it	-PRON-	PRP
40318	3399	116	flows	flow	VBZ
40318	3399	117	from	from	IN
40318	3399	118	the	the	DT
40318	3399	119	continuous	continuous	JJ
40318	3399	120	pasteurizer	pasteurizer	NN
40318	3399	121	into	into	IN
40318	3399	122	the	the	DT
40318	3399	123	cheese	cheese	NN
40318	3399	124	vat	vat	NN
40318	3399	125	.	.	.
40318	3400	1	One	one	CD
40318	3400	2	pound	pound	NN
40318	3400	3	of	of	IN
40318	3400	4	normal	normal	JJ
40318	3400	5	-	-	HYPH
40318	3400	6	strength	strength	NN
40318	3400	7	acid	acid	NN
40318	3400	8	is	be	VBZ
40318	3400	9	sufficient	sufficient	JJ
40318	3400	10	to	to	TO
40318	3400	11	raise	raise	VB
40318	3400	12	100	100	CD
40318	3400	13	pounds	pound	NNS
40318	3400	14	of	of	IN
40318	3400	15	milk	milk	NN
40318	3400	16	from	from	IN
40318	3400	17	0.16	0.16	CD
40318	3400	18	percent	percent	NN
40318	3400	19	to	to	IN
40318	3400	20	0.25	0.25	CD
40318	3400	21	percent	percent	NN
40318	3400	22	acidity	acidity	NN
40318	3400	23	(	(	-LRB-
40318	3400	24	calculated	calculate	VBN
40318	3400	25	as	as	IN
40318	3400	26	per	per	IN
40318	3400	27	cent	cent	NN
40318	3400	28	of	of	IN
40318	3400	29	lactic	lactic	JJ
40318	3400	30	acid	acid	NN
40318	3400	31	)	)	-RRB-
40318	3400	32	.	.	.
40318	3401	1	The	the	DT
40318	3401	2	amount	amount	NN
40318	3401	3	of	of	IN
40318	3401	4	acid	acid	NN
40318	3401	5	needed	need	VBD
40318	3401	6	each	each	DT
40318	3401	7	day	day	NN
40318	3401	8	to	to	TO
40318	3401	9	bring	bring	VB
40318	3401	10	the	the	DT
40318	3401	11	milk	milk	NN
40318	3401	12	up	up	IN
40318	3401	13	to	to	TO
40318	3401	14	0.25	0.25	CD
40318	3401	15	per	per	IN
40318	3401	16	cent	cent	NN
40318	3401	17	acidity	acidity	NN
40318	3401	18	is	be	VBZ
40318	3401	19	read	read	VBN
40318	3401	20	from	from	IN
40318	3401	21	a	a	DT
40318	3401	22	table	table	NN
40318	3401	23	or	or	CC
40318	3401	24	calculated	calculate	VBN
40318	3401	25	from	from	IN
40318	3401	26	the	the	DT
40318	3401	27	weight	weight	NN
40318	3401	28	of	of	IN
40318	3401	29	the	the	DT
40318	3401	30	milk	milk	NN
40318	3401	31	and	and	CC
40318	3401	32	its	-PRON-	PRP$
40318	3401	33	acidity	acidity	NN
40318	3401	34	,	,	,
40318	3401	35	determined	determine	VBN
40318	3401	36	by	by	IN
40318	3401	37	the	the	DT
40318	3401	38	use	use	NN
40318	3401	39	of	of	IN
40318	3401	40	Manns	Manns	NNP
40318	3401	41	's	's	POS
40318	3401	42	acid	acid	JJ
40318	3401	43	test	test	NN
40318	3401	44	(	(	-LRB-
40318	3401	45	titration	titration	NN
40318	3401	46	with	with	IN
40318	3401	47	tenth	tenth	JJ
40318	3401	48	-	-	HYPH
40318	3401	49	normal	normal	JJ
40318	3401	50	sodium	sodium	NN
40318	3401	51	hydrate	hydrate	NN
40318	3401	52	and	and	CC
40318	3401	53	phenolphthalein	phenolphthalein	NN
40318	3401	54	)	)	-RRB-
40318	3401	55	.	.	.
40318	3402	1	The	the	DT
40318	3402	2	preparation	preparation	NN
40318	3402	3	of	of	IN
40318	3402	4	standard	standard	JJ
40318	3402	5	-	-	HYPH
40318	3402	6	strength	strength	NN
40318	3402	7	acid	acid	NN
40318	3402	8	in	in	IN
40318	3402	9	carboy	carboy	NN
40318	3402	10	lots	lot	NNS
40318	3402	11	for	for	IN
40318	3402	12	this	this	DT
40318	3402	13	work	work	NN
40318	3402	14	and	and	CC
40318	3402	15	the	the	DT
40318	3402	16	acidulation	acidulation	NN
40318	3402	17	of	of	IN
40318	3402	18	milk	milk	NN
40318	3402	19	present	present	JJ
40318	3402	20	no	no	DT
40318	3402	21	great	great	JJ
40318	3402	22	difficulty	difficulty	NN
40318	3402	23	to	to	IN
40318	3402	24	any	any	DT
40318	3402	25	one	one	NN
40318	3402	26	who	who	WP
40318	3402	27	is	be	VBZ
40318	3402	28	able	able	JJ
40318	3402	29	to	to	TO
40318	3402	30	handle	handle	VB
40318	3402	31	Manns	Manns	NNP
40318	3402	32	's	's	POS
40318	3402	33	acid	acid	JJ
40318	3402	34	test	test	NN
40318	3402	35	correctly	correctly	RB
40318	3402	36	.	.	.
40318	3403	1	"	"	``
40318	3403	2	After	after	IN
40318	3403	3	the	the	DT
40318	3403	4	milk	milk	NN
40318	3403	5	is	be	VBZ
40318	3403	6	pasteurized	pasteurize	VBN
40318	3403	7	and	and	CC
40318	3403	8	acidulated	acidulate	VBN
40318	3403	9	three	three	CD
40318	3403	10	-	-	HYPH
40318	3403	11	fourths	fourth	NNS
40318	3403	12	per	per	IN
40318	3403	13	cent	cent	NN
40318	3403	14	of	of	IN
40318	3403	15	first	first	JJ
40318	3403	16	-	-	HYPH
40318	3403	17	class	class	NN
40318	3403	18	starter	starter	NN
40318	3403	19	is	be	VBZ
40318	3403	20	added	add	VBN
40318	3403	21	and	and	CC
40318	3403	22	the	the	DT
40318	3403	23	vat	vat	NN
40318	3403	24	is	be	VBZ
40318	3403	25	heated	heat	VBN
40318	3403	26	to	to	IN
40318	3403	27	85	85	CD
40318	3403	28	°	°	NNS
40318	3403	29	.	.	.
40318	3404	1	It	-PRON-	PRP
40318	3404	2	is	be	VBZ
40318	3404	3	set	set	VBN
40318	3404	4	with	with	IN
40318	3404	5	rennet	rennet	NN
40318	3404	6	,	,	,
40318	3404	7	using	use	VBG
40318	3404	8	2	2	CD
40318	3404	9	ounces	ounce	NNS
40318	3404	10	of	of	IN
40318	3404	11	rennet	rennet	NN
40318	3404	12	per	per	IN
40318	3404	13	thousand	thousand	CD
40318	3404	14	pounds	pound	NNS
40318	3404	15	of	of	IN
40318	3404	16	milk	milk	NN
40318	3404	17	,	,	,
40318	3404	18	so	so	IN
40318	3404	19	that	that	IN
40318	3404	20	the	the	DT
40318	3404	21	milk	milk	NN
40318	3404	22	begins	begin	VBZ
40318	3404	23	to	to	TO
40318	3404	24	curdle	curdle	VB
40318	3404	25	in	in	IN
40318	3404	26	7	7	CD
40318	3404	27	minutes	minute	NNS
40318	3404	28	and	and	CC
40318	3404	29	is	be	VBZ
40318	3404	30	cut	cut	VBN
40318	3404	31	with	with	IN
40318	3404	32	three	three	CD
40318	3404	33	-	-	HYPH
40318	3404	34	eighth	eighth	JJ
40318	3404	35	inch	inch	NN
40318	3404	36	knives	knive	VBZ
40318	3404	37	in	in	IN
40318	3404	38	25	25	CD
40318	3404	39	minutes	minute	NNS
40318	3404	40	.	.	.
40318	3405	1	All	all	DT
40318	3405	2	portions	portion	NNS
40318	3405	3	of	of	IN
40318	3405	4	the	the	DT
40318	3405	5	work	work	NN
40318	3405	6	after	after	IN
40318	3405	7	adding	add	VBG
40318	3405	8	rennet	rennet	NN
40318	3405	9	are	be	VBP
40318	3405	10	carried	carry	VBN
40318	3405	11	out	out	RP
40318	3405	12	in	in	IN
40318	3405	13	an	an	DT
40318	3405	14	unvarying	unvarying	JJ
40318	3405	15	routine	routine	JJ
40318	3405	16	manner	manner	NN
40318	3405	17	,	,	,
40318	3405	18	according	accord	VBG
40318	3405	19	to	to	IN
40318	3405	20	a	a	DT
40318	3405	21	fixed	fix	VBN
40318	3405	22	-	-	HYPH
40318	3405	23	time	time	NN
40318	3405	24	schedule	schedule	NN
40318	3405	25	every	every	DT
40318	3405	26	day	day	NN
40318	3405	27	.	.	.
40318	3406	1	As	as	RB
40318	3406	2	soon	soon	RB
40318	3406	3	as	as	IN
40318	3406	4	the	the	DT
40318	3406	5	rennet	rennet	NN
40318	3406	6	has	have	VBZ
40318	3406	7	been	be	VBN
40318	3406	8	added	add	VBN
40318	3406	9	the	the	DT
40318	3406	10	cheese	cheese	NN
40318	3406	11	maker	maker	NN
40318	3406	12	is	be	VBZ
40318	3406	13	able	able	JJ
40318	3406	14	to	to	TO
40318	3406	15	calculate	calculate	VB
40318	3406	16	the	the	DT
40318	3406	17	exact	exact	JJ
40318	3406	18	time	time	NN
40318	3406	19	of	of	IN
40318	3406	20	day	day	NN
40318	3406	21	when	when	WRB
40318	3406	22	each	each	DT
40318	3406	23	of	of	IN
40318	3406	24	the	the	DT
40318	3406	25	succeeding	succeed	VBG
40318	3406	26	operations	operation	NNS
40318	3406	27	should	should	MD
40318	3406	28	be	be	VB
40318	3406	29	performed	perform	VBN
40318	3406	30	,	,	,
40318	3406	31	and	and	CC
40318	3406	32	the	the	DT
40318	3406	33	work	work	NN
40318	3406	34	of	of	IN
40318	3406	35	making	make	VBG
40318	3406	36	the	the	DT
40318	3406	37	cheese	cheese	NN
40318	3406	38	is	be	VBZ
40318	3406	39	thus	thus	RB
40318	3406	40	simplified	simplify	VBN
40318	3406	41	and	and	CC
40318	3406	42	systematized	systematize	VBN
40318	3406	43	.	.	.
40318	3407	1	It	-PRON-	PRP
40318	3407	2	is	be	VBZ
40318	3407	3	possible	possible	JJ
40318	3407	4	that	that	IN
40318	3407	5	the	the	DT
40318	3407	6	routine	routine	JJ
40318	3407	7	process	process	NN
40318	3407	8	here	here	RB
40318	3407	9	described	describe	VBN
40318	3407	10	may	may	MD
40318	3407	11	be	be	VB
40318	3407	12	varied	vary	VBN
40318	3407	13	somewhat	somewhat	RB
40318	3407	14	with	with	IN
40318	3407	15	advantage	advantage	NN
40318	3407	16	at	at	IN
40318	3407	17	different	different	JJ
40318	3407	18	factories	factory	NNS
40318	3407	19	.	.	.
40318	3407	20	"	"	''
40318	3408	1	This	this	DT
40318	3408	2	cheese	cheese	NN
40318	3408	3	usually	usually	RB
40318	3408	4	lacks	lack	VBZ
40318	3408	5	characteristic	characteristic	JJ
40318	3408	6	Cheddar	Cheddar	NNP
40318	3408	7	flavor	flavor	NN
40318	3408	8	or	or	CC
40318	3408	9	contains	contain	VBZ
40318	3408	10	it	-PRON-	PRP
40318	3408	11	in	in	IN
40318	3408	12	very	very	RB
40318	3408	13	mild	mild	JJ
40318	3408	14	form	form	NN
40318	3408	15	.	.	.
40318	3409	1	It	-PRON-	PRP
40318	3409	2	therefore	therefore	RB
40318	3409	3	satisfies	satisfy	VBZ
40318	3409	4	only	only	RB
40318	3409	5	those	those	DT
40318	3409	6	who	who	WP
40318	3409	7	seek	seek	VBP
40318	3409	8	very	very	RB
40318	3409	9	mild	mild	JJ
40318	3409	10	flavored	flavored	JJ
40318	3409	11	products	product	NNS
40318	3409	12	.	.	.
40318	3410	1	Efforts	effort	NNS
40318	3410	2	are	be	VBP
40318	3410	3	now	now	RB
40318	3410	4	being	be	VBG
40318	3410	5	made	make	VBN
40318	3410	6	to	to	TO
40318	3410	7	find	find	VB
40318	3410	8	a	a	DT
40318	3410	9	flavor	flavor	NN
40318	3410	10	producing	produce	VBG
40318	3410	11	substance	substance	NN
40318	3410	12	or	or	CC
40318	3410	13	organism	organism	NN
40318	3410	14	which	which	WDT
40318	3410	15	will	will	MD
40318	3410	16	bring	bring	VB
40318	3410	17	the	the	DT
40318	3410	18	flavor	flavor	NN
40318	3410	19	of	of	IN
40318	3410	20	this	this	DT
40318	3410	21	product	product	NN
40318	3410	22	more	more	RBR
40318	3410	23	nearly	nearly	RB
40318	3410	24	to	to	IN
40318	3410	25	that	that	DT
40318	3410	26	of	of	IN
40318	3410	27	typical	typical	JJ
40318	3410	28	Cheddar	Cheddar	NNP
40318	3410	29	.	.	.
40318	3411	1	+218	+218	NNP
40318	3411	2	.	.	.
40318	3412	1	Club	Club	NNP
40318	3412	2	cheese+	cheese+	NN
40318	3412	3	is	be	VBZ
40318	3412	4	known	know	VBN
40318	3412	5	by	by	IN
40318	3412	6	a	a	DT
40318	3412	7	variety	variety	NN
40318	3412	8	of	of	IN
40318	3412	9	trade	trade	NN
40318	3412	10	names	name	NNS
40318	3412	11	.	.	.
40318	3413	1	It	-PRON-	PRP
40318	3413	2	is	be	VBZ
40318	3413	3	made	make	VBN
40318	3413	4	from	from	IN
40318	3413	5	Cheddar	Cheddar	NNP
40318	3413	6	cheese	cheese	NN
40318	3413	7	,	,	,
40318	3413	8	so	so	IN
40318	3413	9	that	that	IN
40318	3413	10	it	-PRON-	PRP
40318	3413	11	is	be	VBZ
40318	3413	12	especially	especially	RB
40318	3413	13	liked	like	VBN
40318	3413	14	by	by	IN
40318	3413	15	persons	person	NNS
40318	3413	16	who	who	WP
40318	3413	17	care	care	VBP
40318	3413	18	for	for	IN
40318	3413	19	strong	strong	JJ
40318	3413	20	Cheddar	Cheddar	NNP
40318	3413	21	flavor	flavor	NN
40318	3413	22	.	.	.
40318	3414	1	It	-PRON-	PRP
40318	3414	2	has	have	VBZ
40318	3414	3	a	a	DT
40318	3414	4	soft	soft	JJ
40318	3414	5	texture	texture	NN
40318	3414	6	so	so	IN
40318	3414	7	that	that	IN
40318	3414	8	it	-PRON-	PRP
40318	3414	9	spreads	spread	VBZ
40318	3414	10	easily	easily	RB
40318	3414	11	,	,	,
40318	3414	12	and	and	CC
40318	3414	13	is	be	VBZ
40318	3414	14	therefore	therefore	RB
40318	3414	15	much	much	RB
40318	3414	16	used	use	VBN
40318	3414	17	for	for	IN
40318	3414	18	sandwiches	sandwich	NNS
40318	3414	19	.	.	.
40318	3415	1	Well	well	RB
40318	3415	2	-	-	HYPH
40318	3415	3	ripened	ripen	VBN
40318	3415	4	or	or	CC
40318	3415	5	old	old	JJ
40318	3415	6	Cheddar	Cheddar	NNP
40318	3415	7	cheese	cheese	NN
40318	3415	8	is	be	VBZ
40318	3415	9	ground	grind	VBN
40318	3415	10	in	in	IN
40318	3415	11	a	a	DT
40318	3415	12	food	food	NN
40318	3415	13	chopper	chopper	NN
40318	3415	14	.	.	.
40318	3416	1	The	the	DT
40318	3416	2	older	old	JJR
40318	3416	3	the	the	DT
40318	3416	4	Cheddar	Cheddar	NNP
40318	3416	5	,	,	,
40318	3416	6	the	the	DT
40318	3416	7	stronger	strong	JJR
40318	3416	8	will	will	MD
40318	3416	9	be	be	VB
40318	3416	10	the	the	DT
40318	3416	11	flavor	flavor	NN
40318	3416	12	of	of	IN
40318	3416	13	the	the	DT
40318	3416	14	club	club	NN
40318	3416	15	cheese	cheese	NN
40318	3416	16	.	.	.
40318	3417	1	Cheese	cheese	NN
40318	3417	2	of	of	IN
40318	3417	3	good	good	JJ
40318	3417	4	flavor	flavor	NN
40318	3417	5	should	should	MD
40318	3417	6	be	be	VB
40318	3417	7	used	use	VBN
40318	3417	8	.	.	.
40318	3418	1	In	in	IN
40318	3418	2	order	order	NN
40318	3418	3	to	to	TO
40318	3418	4	do	do	VB
40318	3418	5	away	away	RB
40318	3418	6	with	with	IN
40318	3418	7	all	all	DT
40318	3418	8	lumps	lump	NNS
40318	3418	9	in	in	IN
40318	3418	10	the	the	DT
40318	3418	11	texture	texture	NN
40318	3418	12	,	,	,
40318	3418	13	it	-PRON-	PRP
40318	3418	14	is	be	VBZ
40318	3418	15	sometimes	sometimes	RB
40318	3418	16	necessary	necessary	JJ
40318	3418	17	to	to	TO
40318	3418	18	run	run	VB
40318	3418	19	the	the	DT
40318	3418	20	mixed	mixed	JJ
40318	3418	21	cheese	cheese	NN
40318	3418	22	through	through	IN
40318	3418	23	the	the	DT
40318	3418	24	food	food	NN
40318	3418	25	chopper	chopper	VB
40318	3418	26	a	a	DT
40318	3418	27	second	second	JJ
40318	3418	28	time	time	NN
40318	3418	29	.	.	.
40318	3419	1	While	while	IN
40318	3419	2	all	all	DT
40318	3419	3	lumps	lump	NNS
40318	3419	4	must	must	MD
40318	3419	5	be	be	VB
40318	3419	6	worked	work	VBN
40318	3419	7	out	out	RP
40318	3419	8	,	,	,
40318	3419	9	care	care	NN
40318	3419	10	should	should	MD
40318	3419	11	be	be	VB
40318	3419	12	taken	take	VBN
40318	3419	13	not	not	RB
40318	3419	14	to	to	TO
40318	3419	15	work	work	VB
40318	3419	16	the	the	DT
40318	3419	17	cheese	cheese	NN
40318	3419	18	so	so	RB
40318	3419	19	much	much	RB
40318	3419	20	that	that	IN
40318	3419	21	it	-PRON-	PRP
40318	3419	22	will	will	MD
40318	3419	23	become	become	VB
40318	3419	24	salvy	salvy	JJ
40318	3419	25	and	and	CC
40318	3419	26	sticky	sticky	JJ
40318	3419	27	.	.	.
40318	3420	1	Usually	usually	RB
40318	3420	2	a	a	DT
40318	3420	3	little	little	JJ
40318	3420	4	pepper	pepper	NN
40318	3420	5	is	be	VBZ
40318	3420	6	added	add	VBN
40318	3420	7	,	,	,
40318	3420	8	to	to	TO
40318	3420	9	give	give	VB
40318	3420	10	the	the	DT
40318	3420	11	cheese	cheese	NN
40318	3420	12	a	a	DT
40318	3420	13	biting	bite	VBG
40318	3420	14	taste	taste	NN
40318	3420	15	.	.	.
40318	3421	1	Some	some	DT
40318	3421	2	manufacturers	manufacturer	NNS
40318	3421	3	add	add	VBP
40318	3421	4	a	a	DT
40318	3421	5	great	great	JJ
40318	3421	6	variety	variety	NN
40318	3421	7	of	of	IN
40318	3421	8	substances	substance	NNS
40318	3421	9	,	,	,
40318	3421	10	but	but	CC
40318	3421	11	these	these	DT
40318	3421	12	are	be	VBP
40318	3421	13	not	not	RB
40318	3421	14	necessary	necessary	JJ
40318	3421	15	and	and	CC
40318	3421	16	destroy	destroy	VB
40318	3421	17	the	the	DT
40318	3421	18	flavor	flavor	NN
40318	3421	19	of	of	IN
40318	3421	20	the	the	DT
40318	3421	21	cheese	cheese	NN
40318	3421	22	.	.	.
40318	3422	1	Club	club	NN
40318	3422	2	cheese	cheese	NN
40318	3422	3	may	may	MD
40318	3422	4	be	be	VB
40318	3422	5	wrapped	wrap	VBN
40318	3422	6	in	in	IN
40318	3422	7	tin	tin	NN
40318	3422	8	-	-	HYPH
40318	3422	9	foil	foil	NN
40318	3422	10	or	or	CC
40318	3422	11	put	put	VB
40318	3422	12	up	up	RP
40318	3422	13	in	in	IN
40318	3422	14	air	air	NN
40318	3422	15	-	-	HYPH
40318	3422	16	tight	tight	JJ
40318	3422	17	glass	glass	NN
40318	3422	18	jars	jar	NNS
40318	3422	19	.	.	.
40318	3423	1	The	the	DT
40318	3423	2	latter	latter	JJ
40318	3423	3	practice	practice	NN
40318	3423	4	,	,	,
40318	3423	5	while	while	IN
40318	3423	6	more	more	RBR
40318	3423	7	expensive	expensive	JJ
40318	3423	8	,	,	,
40318	3423	9	has	have	VBZ
40318	3423	10	the	the	DT
40318	3423	11	advantage	advantage	NN
40318	3423	12	of	of	IN
40318	3423	13	making	make	VBG
40318	3423	14	the	the	DT
40318	3423	15	cheese	cheese	NN
40318	3423	16	keep	keep	VB
40318	3423	17	longer	long	JJR
40318	3423	18	;	;	:
40318	3423	19	but	but	CC
40318	3423	20	for	for	IN
40318	3423	21	local	local	JJ
40318	3423	22	trade	trade	NN
40318	3423	23	tin	tin	NN
40318	3423	24	-	-	HYPH
40318	3423	25	foil	foil	NN
40318	3423	26	is	be	VBZ
40318	3423	27	just	just	RB
40318	3423	28	as	as	RB
40318	3423	29	satisfactory	satisfactory	JJ
40318	3423	30	as	as	IN
40318	3423	31	glass	glass	NN
40318	3423	32	.	.	.
40318	3424	1	In	in	IN
40318	3424	2	filling	fill	VBG
40318	3424	3	the	the	DT
40318	3424	4	glass	glass	NN
40318	3424	5	,	,	,
40318	3424	6	care	care	NN
40318	3424	7	must	must	MD
40318	3424	8	be	be	VB
40318	3424	9	taken	take	VBN
40318	3424	10	not	not	RB
40318	3424	11	to	to	TO
40318	3424	12	leave	leave	VB
40318	3424	13	any	any	DT
40318	3424	14	air	air	NN
40318	3424	15	spaces	space	NNS
40318	3424	16	between	between	IN
40318	3424	17	the	the	DT
40318	3424	18	cheese	cheese	NN
40318	3424	19	and	and	CC
40318	3424	20	the	the	DT
40318	3424	21	glass	glass	NN
40318	3424	22	,	,	,
40318	3424	23	as	as	IN
40318	3424	24	this	this	DT
40318	3424	25	is	be	VBZ
40318	3424	26	likely	likely	JJ
40318	3424	27	to	to	TO
40318	3424	28	permit	permit	VB
40318	3424	29	the	the	DT
40318	3424	30	cheese	cheese	NN
40318	3424	31	to	to	IN
40318	3424	32	mold	mold	NN
40318	3424	33	.	.	.
40318	3425	1	A	a	DT
40318	3425	2	glass	glass	NN
40318	3425	3	jar	jar	NN
40318	3425	4	can	can	MD
40318	3425	5	be	be	VB
40318	3425	6	filled	fill	VBN
40318	3425	7	and	and	CC
40318	3425	8	air	air	NN
40318	3425	9	spaces	space	NNS
40318	3425	10	prevented	prevent	VBN
40318	3425	11	by	by	IN
40318	3425	12	first	first	RB
40318	3425	13	smearing	smear	VBG
40318	3425	14	a	a	DT
40318	3425	15	very	very	RB
40318	3425	16	thin	thin	JJ
40318	3425	17	layer	layer	NN
40318	3425	18	of	of	IN
40318	3425	19	cheese	cheese	NN
40318	3425	20	over	over	IN
40318	3425	21	the	the	DT
40318	3425	22	glass	glass	NN
40318	3425	23	.	.	.
40318	3426	1	+219	+219	NNS
40318	3426	2	.	.	.
40318	3427	1	The	the	DT
40318	3427	2	stirred	stir	VBN
40318	3427	3	-	-	HYPH
40318	3427	4	curd	curd	NN
40318	3427	5	or	or	CC
40318	3427	6	granular	granular	JJ
40318	3427	7	process.+--The	process.+--the	CD
40318	3427	8	original	original	JJ
40318	3427	9	practice	practice	NN
40318	3427	10	as	as	IN
40318	3427	11	brought	bring	VBN
40318	3427	12	from	from	IN
40318	3427	13	England	England	NNP
40318	3427	14	and	and	CC
40318	3427	15	followed	follow	VBD
40318	3427	16	in	in	IN
40318	3427	17	the	the	DT
40318	3427	18	farm	farm	NN
40318	3427	19	dairies	dairy	NNS
40318	3427	20	before	before	IN
40318	3427	21	the	the	DT
40318	3427	22	development	development	NN
40318	3427	23	of	of	IN
40318	3427	24	the	the	DT
40318	3427	25	factory	factory	NN
40318	3427	26	system	system	NN
40318	3427	27	is	be	VBZ
40318	3427	28	now	now	RB
40318	3427	29	known	know	VBN
40318	3427	30	variously	variously	RB
40318	3427	31	as	as	IN
40318	3427	32	the	the	DT
40318	3427	33	"	"	``
40318	3427	34	stirred	stir	VBN
40318	3427	35	-	-	HYPH
40318	3427	36	curd	curd	NN
40318	3427	37	"	"	''
40318	3427	38	or	or	CC
40318	3427	39	"	"	``
40318	3427	40	granular	granular	JJ
40318	3427	41	curd	curd	NN
40318	3427	42	"	"	''
40318	3427	43	process	process	NN
40318	3427	44	.	.	.
40318	3428	1	With	with	IN
40318	3428	2	the	the	DT
40318	3428	3	introduction	introduction	NN
40318	3428	4	of	of	IN
40318	3428	5	the	the	DT
40318	3428	6	cheese	cheese	NN
40318	3428	7	factory	factory	NN
40318	3428	8	,	,	,
40318	3428	9	as	as	IN
40318	3428	10	known	know	VBN
40318	3428	11	to	to	IN
40318	3428	12	-	-	HYPH
40318	3428	13	day	day	NN
40318	3428	14	,	,	,
40318	3428	15	this	this	DT
40318	3428	16	system	system	NN
40318	3428	17	was	be	VBD
40318	3428	18	replaced	replace	VBN
40318	3428	19	by	by	IN
40318	3428	20	the	the	DT
40318	3428	21	Cheddar	Cheddar	NNP
40318	3428	22	cheese	cheese	NN
40318	3428	23	.	.	.
40318	3429	1	The	the	DT
40318	3429	2	old	old	JJ
40318	3429	3	farm	farm	NN
40318	3429	4	process	process	NN
40318	3429	5	is	be	VBZ
40318	3429	6	still	still	RB
40318	3429	7	used	use	VBN
40318	3429	8	on	on	IN
40318	3429	9	some	some	DT
40318	3429	10	farms	farm	NNS
40318	3429	11	and	and	CC
40318	3429	12	in	in	IN
40318	3429	13	a	a	DT
40318	3429	14	few	few	JJ
40318	3429	15	factories	factory	NNS
40318	3429	16	.	.	.
40318	3430	1	As	as	IN
40318	3430	2	the	the	DT
40318	3430	3	name	name	NN
40318	3430	4	indicates	indicate	VBZ
40318	3430	5	,	,	,
40318	3430	6	the	the	DT
40318	3430	7	curd	curd	NN
40318	3430	8	for	for	IN
40318	3430	9	such	such	JJ
40318	3430	10	cheeses	cheese	NNS
40318	3430	11	is	be	VBZ
40318	3430	12	kept	keep	VBN
40318	3430	13	stirred	stir	VBN
40318	3430	14	so	so	IN
40318	3430	15	that	that	IN
40318	3430	16	it	-PRON-	PRP
40318	3430	17	remains	remain	VBZ
40318	3430	18	in	in	IN
40318	3430	19	granular	granular	JJ
40318	3430	20	condition	condition	NN
40318	3430	21	instead	instead	RB
40318	3430	22	of	of	IN
40318	3430	23	being	be	VBG
40318	3430	24	allowed	allow	VBN
40318	3430	25	to	to	TO
40318	3430	26	mat	mat	VB
40318	3430	27	as	as	IN
40318	3430	28	in	in	IN
40318	3430	29	the	the	DT
40318	3430	30	Cheddar	Cheddar	NNP
40318	3430	31	process	process	NN
40318	3430	32	.	.	.
40318	3431	1	The	the	DT
40318	3431	2	early	early	JJ
40318	3431	3	steps	step	NNS
40318	3431	4	of	of	IN
40318	3431	5	the	the	DT
40318	3431	6	two	two	CD
40318	3431	7	processes	process	NNS
40318	3431	8	are	be	VBP
40318	3431	9	identical	identical	JJ
40318	3431	10	.	.	.
40318	3432	1	They	-PRON-	PRP
40318	3432	2	diverge	diverge	VBP
40318	3432	3	at	at	IN
40318	3432	4	the	the	DT
40318	3432	5	point	point	NN
40318	3432	6	at	at	IN
40318	3432	7	which	which	WDT
40318	3432	8	in	in	IN
40318	3432	9	the	the	DT
40318	3432	10	factory	factory	NN
40318	3432	11	Cheddar	Cheddar	NNP
40318	3432	12	process	process	NN
40318	3432	13	the	the	DT
40318	3432	14	whey	whey	NN
40318	3432	15	is	be	VBZ
40318	3432	16	drawn	draw	VBN
40318	3432	17	and	and	CC
40318	3432	18	the	the	DT
40318	3432	19	curd	curd	NN
40318	3432	20	is	be	VBZ
40318	3432	21	allowed	allow	VBN
40318	3432	22	to	to	TO
40318	3432	23	mat	mat	VB
40318	3432	24	.	.	.
40318	3433	1	In	in	IN
40318	3433	2	some	some	DT
40318	3433	3	factories	factory	NNS
40318	3433	4	the	the	DT
40318	3433	5	curd	curd	NN
40318	3433	6	and	and	CC
40318	3433	7	part	part	NN
40318	3433	8	of	of	IN
40318	3433	9	the	the	DT
40318	3433	10	whey	whey	NN
40318	3433	11	are	be	VBP
40318	3433	12	dipped	dip	VBN
40318	3433	13	into	into	IN
40318	3433	14	a	a	DT
40318	3433	15	curd	curd	NN
40318	3433	16	sink	sink	NN
40318	3433	17	.	.	.
40318	3434	1	This	this	DT
40318	3434	2	allows	allow	VBZ
40318	3434	3	the	the	DT
40318	3434	4	whey	whey	NN
40318	3434	5	to	to	TO
40318	3434	6	escape	escape	VB
40318	3434	7	more	more	RBR
40318	3434	8	easily	easily	RB
40318	3434	9	and	and	CC
40318	3434	10	quickly	quickly	RB
40318	3434	11	.	.	.
40318	3435	1	In	in	IN
40318	3435	2	the	the	DT
40318	3435	3	stirred	stir	VBN
40318	3435	4	-	-	HYPH
40318	3435	5	curd	curd	NN
40318	3435	6	process	process	NN
40318	3435	7	,	,	,
40318	3435	8	the	the	DT
40318	3435	9	pieces	piece	NNS
40318	3435	10	of	of	IN
40318	3435	11	curd	curd	NN
40318	3435	12	are	be	VBP
40318	3435	13	kept	keep	VBN
40318	3435	14	separated	separate	VBN
40318	3435	15	by	by	IN
40318	3435	16	stirring	stir	VBG
40318	3435	17	and	and	CC
40318	3435	18	not	not	RB
40318	3435	19	allowed	allow	VBN
40318	3435	20	to	to	IN
40318	3435	21	mat	mat	VB
40318	3435	22	.	.	.
40318	3436	1	The	the	DT
40318	3436	2	whey	whey	NN
40318	3436	3	is	be	VBZ
40318	3436	4	drawn	draw	VBN
40318	3436	5	off	off	RP
40318	3436	6	and	and	CC
40318	3436	7	the	the	DT
40318	3436	8	stirring	stir	VBG
40318	3436	9	continued	continue	VBN
40318	3436	10	by	by	IN
40318	3436	11	hand	hand	NN
40318	3436	12	.	.	.
40318	3437	1	After	after	IN
40318	3437	2	stirring	stir	VBG
40318	3437	3	fifteen	fifteen	CD
40318	3437	4	to	to	TO
40318	3437	5	twenty	twenty	CD
40318	3437	6	minutes	minute	NNS
40318	3437	7	,	,	,
40318	3437	8	the	the	DT
40318	3437	9	curd	curd	NN
40318	3437	10	becomes	become	VBZ
40318	3437	11	so	so	RB
40318	3437	12	dry	dry	JJ
40318	3437	13	as	as	IN
40318	3437	14	not	not	RB
40318	3437	15	to	to	TO
40318	3437	16	mat	mat	VB
40318	3437	17	easily	easily	RB
40318	3437	18	.	.	.
40318	3438	1	As	as	RB
40318	3438	2	soon	soon	RB
40318	3438	3	as	as	IN
40318	3438	4	the	the	DT
40318	3438	5	curd	curd	NN
40318	3438	6	has	have	VBZ
40318	3438	7	reached	reach	VBN
40318	3438	8	this	this	DT
40318	3438	9	stage	stage	NN
40318	3438	10	,	,	,
40318	3438	11	the	the	DT
40318	3438	12	salt	salt	NN
40318	3438	13	is	be	VBZ
40318	3438	14	evenly	evenly	RB
40318	3438	15	and	and	CC
40318	3438	16	thoroughly	thoroughly	RB
40318	3438	17	mixed	mix	VBN
40318	3438	18	with	with	IN
40318	3438	19	it	-PRON-	PRP
40318	3438	20	.	.	.
40318	3439	1	More	More	JJR
40318	3439	2	salt	salt	NN
40318	3439	3	is	be	VBZ
40318	3439	4	added	add	VBN
40318	3439	5	than	than	IN
40318	3439	6	in	in	IN
40318	3439	7	the	the	DT
40318	3439	8	Cheddar	Cheddar	NNP
40318	3439	9	process	process	NN
40318	3439	10	because	because	IN
40318	3439	11	the	the	DT
40318	3439	12	curd	curd	NN
40318	3439	13	is	be	VBZ
40318	3439	14	more	more	RBR
40318	3439	15	moist	moist	JJ
40318	3439	16	than	than	IN
40318	3439	17	Cheddar	Cheddar	NNP
40318	3439	18	curd	curd	NN
40318	3439	19	at	at	IN
40318	3439	20	the	the	DT
40318	3439	21	time	time	NN
40318	3439	22	of	of	IN
40318	3439	23	salting	salt	VBG
40318	3439	24	.	.	.
40318	3440	1	The	the	DT
40318	3440	2	whey	whey	NN
40318	3440	3	freely	freely	RB
40318	3440	4	separating	separate	VBG
40318	3440	5	carries	carry	VBZ
40318	3440	6	away	away	RB
40318	3440	7	much	much	JJ
40318	3440	8	of	of	IN
40318	3440	9	the	the	DT
40318	3440	10	salt	salt	NN
40318	3440	11	.	.	.
40318	3441	1	The	the	DT
40318	3441	2	quantity	quantity	NN
40318	3441	3	of	of	IN
40318	3441	4	salt	salt	NN
40318	3441	5	to	to	TO
40318	3441	6	use	use	VB
40318	3441	7	depends	depend	VBZ
40318	3441	8	on	on	IN
40318	3441	9	the	the	DT
40318	3441	10	amount	amount	NN
40318	3441	11	of	of	IN
40318	3441	12	whey	whey	NN
40318	3441	13	draining	drain	VBG
40318	3441	14	from	from	IN
40318	3441	15	the	the	DT
40318	3441	16	curd	curd	NN
40318	3441	17	.	.	.
40318	3442	1	After	after	IN
40318	3442	2	salting	salt	VBG
40318	3442	3	,	,	,
40318	3442	4	the	the	DT
40318	3442	5	curd	curd	NN
40318	3442	6	is	be	VBZ
40318	3442	7	allowed	allow	VBN
40318	3442	8	to	to	TO
40318	3442	9	cool	cool	VB
40318	3442	10	,	,	,
40318	3442	11	with	with	IN
40318	3442	12	occasional	occasional	JJ
40318	3442	13	stirring	stirring	NN
40318	3442	14	to	to	TO
40318	3442	15	prevent	prevent	VB
40318	3442	16	the	the	DT
40318	3442	17	formation	formation	NN
40318	3442	18	of	of	IN
40318	3442	19	lumps	lump	NNS
40318	3442	20	.	.	.
40318	3443	1	The	the	DT
40318	3443	2	advantage	advantage	NN
40318	3443	3	of	of	IN
40318	3443	4	the	the	DT
40318	3443	5	stirred	stir	VBN
40318	3443	6	-	-	HYPH
40318	3443	7	curd	curd	NN
40318	3443	8	practice	practice	NN
40318	3443	9	lies	lie	NNS
40318	3443	10	in	in	IN
40318	3443	11	the	the	DT
40318	3443	12	shorter	short	JJR
40318	3443	13	time	time	NN
40318	3443	14	required	require	VBN
40318	3443	15	for	for	IN
40318	3443	16	making	make	VBG
40318	3443	17	cheese	cheese	NN
40318	3443	18	and	and	CC
40318	3443	19	in	in	IN
40318	3443	20	the	the	DT
40318	3443	21	greater	great	JJR
40318	3443	22	yield	yield	NN
40318	3443	23	due	due	IN
40318	3443	24	to	to	IN
40318	3443	25	increased	increase	VBN
40318	3443	26	water	water	NN
40318	3443	27	-	-	HYPH
40318	3443	28	content	content	NN
40318	3443	29	.	.	.
40318	3444	1	It	-PRON-	PRP
40318	3444	2	has	have	VBZ
40318	3444	3	several	several	JJ
40318	3444	4	disadvantages	disadvantage	NNS
40318	3444	5	,	,	,
40318	3444	6	among	among	IN
40318	3444	7	them	-PRON-	PRP
40318	3444	8	being	be	VBG
40318	3444	9	:	:	:
40318	3444	10	(	(	-LRB-
40318	3444	11	1	1	LS
40318	3444	12	)	)	-RRB-
40318	3444	13	lack	lack	NN
40318	3444	14	of	of	IN
40318	3444	15	control	control	NN
40318	3444	16	of	of	IN
40318	3444	17	undesirable	undesirable	JJ
40318	3444	18	fermentation	fermentation	NN
40318	3444	19	;	;	:
40318	3444	20	if	if	IN
40318	3444	21	gas	gas	NN
40318	3444	22	organisms	organism	NNS
40318	3444	23	are	be	VBP
40318	3444	24	present	present	JJ
40318	3444	25	,	,	,
40318	3444	26	the	the	DT
40318	3444	27	cheeses	cheese	NNS
40318	3444	28	more	more	RBR
40318	3444	29	frequently	frequently	RB
40318	3444	30	huff	huff	JJ
40318	3444	31	than	than	IN
40318	3444	32	with	with	IN
40318	3444	33	the	the	DT
40318	3444	34	Cheddar	Cheddar	NNP
40318	3444	35	system	system	NN
40318	3444	36	;	;	:
40318	3444	37	(	(	-LRB-
40318	3444	38	2	2	LS
40318	3444	39	)	)	-RRB-
40318	3444	40	there	there	EX
40318	3444	41	is	be	VBZ
40318	3444	42	more	more	RBR
40318	3444	43	fat	fat	NN
40318	3444	44	lost	lose	VBN
40318	3444	45	while	while	IN
40318	3444	46	stirring	stir	VBG
40318	3444	47	the	the	DT
40318	3444	48	curd	curd	NN
40318	3444	49	,	,	,
40318	3444	50	hence	hence	RB
40318	3444	51	quality	quality	NN
40318	3444	52	and	and	CC
40318	3444	53	yield	yield	NN
40318	3444	54	suffer	suffer	VBP
40318	3444	55	;	;	:
40318	3444	56	(	(	-LRB-
40318	3444	57	3	3	LS
40318	3444	58	)	)	-RRB-
40318	3444	59	the	the	DT
40318	3444	60	water	water	NN
40318	3444	61	is	be	VBZ
40318	3444	62	not	not	RB
40318	3444	63	so	so	RB
40318	3444	64	thoroughly	thoroughly	RB
40318	3444	65	incorporated	incorporate	VBN
40318	3444	66	,	,	,
40318	3444	67	which	which	WDT
40318	3444	68	more	more	RBR
40318	3444	69	frequently	frequently	RB
40318	3444	70	results	result	VBZ
40318	3444	71	in	in	IN
40318	3444	72	mottled	mottled	JJ
40318	3444	73	cheeses	cheese	NNS
40318	3444	74	;	;	:
40318	3444	75	(	(	-LRB-
40318	3444	76	4	4	LS
40318	3444	77	)	)	-RRB-
40318	3444	78	the	the	DT
40318	3444	79	body	body	NN
40318	3444	80	is	be	VBZ
40318	3444	81	commonly	commonly	RB
40318	3444	82	soft	soft	JJ
40318	3444	83	and	and	CC
40318	3444	84	"	"	``
40318	3444	85	weak	weak	JJ
40318	3444	86	,	,	,
40318	3444	87	"	"	''
40318	3444	88	shows	show	VBZ
40318	3444	89	mechanical	mechanical	JJ
40318	3444	90	holes	hole	NNS
40318	3444	91	,	,	,
40318	3444	92	and	and	CC
40318	3444	93	cures	cure	NNS
40318	3444	94	too	too	RB
40318	3444	95	rapidly	rapidly	RB
40318	3444	96	.	.	.
40318	3445	1	These	these	DT
40318	3445	2	faults	fault	NNS
40318	3445	3	are	be	VBP
40318	3445	4	closely	closely	RB
40318	3445	5	correlated	correlate	VBN
40318	3445	6	with	with	IN
40318	3445	7	the	the	DT
40318	3445	8	presence	presence	NN
40318	3445	9	of	of	IN
40318	3445	10	higher	high	JJR
40318	3445	11	percentages	percentage	NNS
40318	3445	12	of	of	IN
40318	3445	13	water	water	NN
40318	3445	14	than	than	IN
40318	3445	15	in	in	IN
40318	3445	16	cheeses	cheese	NNS
40318	3445	17	made	make	VBN
40318	3445	18	by	by	IN
40318	3445	19	the	the	DT
40318	3445	20	Cheddar	Cheddar	NNP
40318	3445	21	process	process	NN
40318	3445	22	.	.	.
40318	3446	1	In	in	IN
40318	3446	2	other	other	JJ
40318	3446	3	words	word	NNS
40318	3446	4	,	,	,
40318	3446	5	the	the	DT
40318	3446	6	stirred	stir	VBN
40318	3446	7	-	-	HYPH
40318	3446	8	curd	curd	NN
40318	3446	9	process	process	NN
40318	3446	10	usually	usually	RB
40318	3446	11	produces	produce	VBZ
40318	3446	12	a	a	DT
40318	3446	13	cheese	cheese	NN
40318	3446	14	with	with	IN
40318	3446	15	higher	high	JJR
40318	3446	16	water	water	NN
40318	3446	17	-	-	HYPH
40318	3446	18	content	content	NN
40318	3446	19	,	,	,
40318	3446	20	hence	hence	RB
40318	3446	21	more	more	JJR
40318	3446	22	subject	subject	JJ
40318	3446	23	to	to	IN
40318	3446	24	the	the	DT
40318	3446	25	development	development	NN
40318	3446	26	of	of	IN
40318	3446	27	unfavorable	unfavorable	JJ
40318	3446	28	fermentation	fermentation	NN
40318	3446	29	than	than	IN
40318	3446	30	the	the	DT
40318	3446	31	Cheddar	Cheddar	NNP
40318	3446	32	cheeses	cheese	NNS
40318	3446	33	.	.	.
40318	3447	1	+220	+220	RB
40318	3447	2	.	.	.
40318	3448	1	California	California	NNP
40318	3448	2	Jack	Jack	NNP
40318	3448	3	cheese+[99	cheese+[99	NNP
40318	3448	4	]	]	-RRB-
40318	3448	5	is	be	VBZ
40318	3448	6	very	very	RB
40318	3448	7	similar	similar	JJ
40318	3448	8	to	to	IN
40318	3448	9	the	the	DT
40318	3448	10	stirred	stir	VBN
40318	3448	11	-	-	HYPH
40318	3448	12	curd	curd	NN
40318	3448	13	or	or	CC
40318	3448	14	granular	granular	JJ
40318	3448	15	process	process	NN
40318	3448	16	.	.	.
40318	3449	1	This	this	DT
40318	3449	2	cheese	cheese	NN
40318	3449	3	was	be	VBD
40318	3449	4	originally	originally	RB
40318	3449	5	made	make	VBN
40318	3449	6	in	in	IN
40318	3449	7	Monterey	Monterey	NNP
40318	3449	8	County	County	NNP
40318	3449	9	on	on	IN
40318	3449	10	the	the	DT
40318	3449	11	coast	coast	NN
40318	3449	12	of	of	IN
40318	3449	13	California	California	NNP
40318	3449	14	,	,	,
40318	3449	15	about	about	RB
40318	3449	16	twenty	twenty	CD
40318	3449	17	-	-	HYPH
40318	3449	18	five	five	CD
40318	3449	19	years	year	NNS
40318	3449	20	ago	ago	RB
40318	3449	21	,	,	,
40318	3449	22	in	in	IN
40318	3449	23	small	small	JJ
40318	3449	24	quantities	quantity	NNS
40318	3449	25	,	,	,
40318	3449	26	but	but	CC
40318	3449	27	after	after	IN
40318	3449	28	it	-PRON-	PRP
40318	3449	29	was	be	VBD
40318	3449	30	found	find	VBN
40318	3449	31	to	to	TO
40318	3449	32	sell	sell	VB
40318	3449	33	well	well	RB
40318	3449	34	other	other	JJ
40318	3449	35	counties	county	NNS
40318	3449	36	started	start	VBD
40318	3449	37	to	to	TO
40318	3449	38	manufacture	manufacture	VB
40318	3449	39	it	-PRON-	PRP
40318	3449	40	.	.	.
40318	3450	1	As	as	IN
40318	3450	2	Monterey	Monterey	NNP
40318	3450	3	was	be	VBD
40318	3450	4	the	the	DT
40318	3450	5	first	first	JJ
40318	3450	6	county	county	NN
40318	3450	7	to	to	TO
40318	3450	8	make	make	VB
40318	3450	9	this	this	DT
40318	3450	10	product	product	NN
40318	3450	11	,	,	,
40318	3450	12	it	-PRON-	PRP
40318	3450	13	was	be	VBD
40318	3450	14	named	name	VBN
40318	3450	15	"	"	``
40318	3450	16	Monterey	Monterey	NNP
40318	3450	17	"	"	''
40318	3450	18	cheese	cheese	NN
40318	3450	19	.	.	.
40318	3451	1	In	in	IN
40318	3451	2	order	order	NN
40318	3451	3	to	to	TO
40318	3451	4	distinguish	distinguish	VB
40318	3451	5	the	the	DT
40318	3451	6	cheese	cheese	NN
40318	3451	7	made	make	VBN
40318	3451	8	in	in	IN
40318	3451	9	other	other	JJ
40318	3451	10	counties	county	NNS
40318	3451	11	from	from	IN
40318	3451	12	this	this	DT
40318	3451	13	,	,	,
40318	3451	14	it	-PRON-	PRP
40318	3451	15	was	be	VBD
40318	3451	16	suggested	suggest	VBN
40318	3451	17	that	that	IN
40318	3451	18	it	-PRON-	PRP
40318	3451	19	be	be	VB
40318	3451	20	given	give	VBN
40318	3451	21	a	a	DT
40318	3451	22	name	name	NN
40318	3451	23	and	and	CC
40318	3451	24	,	,	,
40318	3451	25	consequently	consequently	RB
40318	3451	26	,	,	,
40318	3451	27	it	-PRON-	PRP
40318	3451	28	was	be	VBD
40318	3451	29	called	call	VBN
40318	3451	30	"	"	``
40318	3451	31	Jack	Jack	NNP
40318	3451	32	"	"	''
40318	3451	33	cheese	cheese	NN
40318	3451	34	.	.	.
40318	3452	1	This	this	DT
40318	3452	2	has	have	VBZ
40318	3452	3	been	be	VBN
40318	3452	4	accepted	accept	VBN
40318	3452	5	as	as	IN
40318	3452	6	its	-PRON-	PRP$
40318	3452	7	true	true	JJ
40318	3452	8	name	name	NN
40318	3452	9	.	.	.
40318	3453	1	The	the	DT
40318	3453	2	cheese	cheese	NN
40318	3453	3	is	be	VBZ
40318	3453	4	made	make	VBN
40318	3453	5	mostly	mostly	RB
40318	3453	6	by	by	IN
40318	3453	7	Portuguese	portuguese	JJ
40318	3453	8	and	and	CC
40318	3453	9	Italian	italian	JJ
40318	3453	10	-	-	HYPH
40318	3453	11	Swiss	swiss	JJ
40318	3453	12	,	,	,
40318	3453	13	although	although	IN
40318	3453	14	some	some	DT
40318	3453	15	of	of	IN
40318	3453	16	the	the	DT
40318	3453	17	best	good	JJS
40318	3453	18	of	of	IN
40318	3453	19	the	the	DT
40318	3453	20	variety	variety	NN
40318	3453	21	is	be	VBZ
40318	3453	22	now	now	RB
40318	3453	23	manufactured	manufacture	VBN
40318	3453	24	near	near	IN
40318	3453	25	Modesto	Modesto	NNP
40318	3453	26	,	,	,
40318	3453	27	California	California	NNP
40318	3453	28	.	.	.
40318	3454	1	This	this	DT
40318	3454	2	cheese	cheese	NN
40318	3454	3	is	be	VBZ
40318	3454	4	adapted	adapt	VBN
40318	3454	5	for	for	IN
40318	3454	6	manufacture	manufacture	NN
40318	3454	7	on	on	IN
40318	3454	8	small	small	JJ
40318	3454	9	dairy	dairy	NN
40318	3454	10	farms	farm	NNS
40318	3454	11	,	,	,
40318	3454	12	where	where	WRB
40318	3454	13	there	there	EX
40318	3454	14	is	be	VBZ
40318	3454	15	inexpensive	inexpensive	JJ
40318	3454	16	and	and	CC
40318	3454	17	scanty	scanty	NN
40318	3454	18	equipment	equipment	NN
40318	3454	19	.	.	.
40318	3455	1	The	the	DT
40318	3455	2	smaller	small	JJR
40318	3455	3	sizes	size	NNS
40318	3455	4	of	of	IN
40318	3455	5	cheese	cheese	NN
40318	3455	6	are	be	VBP
40318	3455	7	made	make	VBN
40318	3455	8	and	and	CC
40318	3455	9	ripened	ripen	VBN
40318	3455	10	quickly	quickly	RB
40318	3455	11	.	.	.
40318	3456	1	It	-PRON-	PRP
40318	3456	2	has	have	VBZ
40318	3456	3	become	become	VBN
40318	3456	4	widely	widely	RB
40318	3456	5	used	use	VBN
40318	3456	6	in	in	IN
40318	3456	7	California	California	NNP
40318	3456	8	.	.	.
40318	3457	1	The	the	DT
40318	3457	2	cheese	cheese	NN
40318	3457	3	is	be	VBZ
40318	3457	4	made	make	VBN
40318	3457	5	every	every	DT
40318	3457	6	morning	morning	NN
40318	3457	7	,	,	,
40318	3457	8	from	from	IN
40318	3457	9	evening	evening	NN
40318	3457	10	's	's	POS
40318	3457	11	and	and	CC
40318	3457	12	morning	morning	NN
40318	3457	13	's	's	POS
40318	3457	14	milk	milk	NN
40318	3457	15	.	.	.
40318	3458	1	The	the	DT
40318	3458	2	former	former	JJ
40318	3458	3	is	be	VBZ
40318	3458	4	put	put	VBN
40318	3458	5	into	into	IN
40318	3458	6	the	the	DT
40318	3458	7	cheese	cheese	NN
40318	3458	8	vat	vat	NN
40318	3458	9	at	at	IN
40318	3458	10	night	night	NN
40318	3458	11	,	,	,
40318	3458	12	and	and	CC
40318	3458	13	morning	morning	NN
40318	3458	14	's	's	POS
40318	3458	15	milk	milk	NN
40318	3458	16	is	be	VBZ
40318	3458	17	added	add	VBN
40318	3458	18	as	as	IN
40318	3458	19	milking	milk	VBG
40318	3458	20	is	be	VBZ
40318	3458	21	going	go	VBG
40318	3458	22	on	on	RP
40318	3458	23	.	.	.
40318	3459	1	When	when	WRB
40318	3459	2	the	the	DT
40318	3459	3	milk	milk	NN
40318	3459	4	is	be	VBZ
40318	3459	5	all	all	DT
40318	3459	6	in	in	IN
40318	3459	7	the	the	DT
40318	3459	8	vat	vat	NN
40318	3459	9	,	,	,
40318	3459	10	it	-PRON-	PRP
40318	3459	11	is	be	VBZ
40318	3459	12	immediately	immediately	RB
40318	3459	13	warmed	warm	VBN
40318	3459	14	to	to	IN
40318	3459	15	86	86	CD
40318	3459	16	°	°	NNS
40318	3459	17	to	to	IN
40318	3459	18	88	88	CD
40318	3459	19	°	°	,
40318	3459	20	F.	F.	NNP
40318	3459	21	and	and	CC
40318	3459	22	rennet	rennet	NN
40318	3459	23	extract	extract	NN
40318	3459	24	is	be	VBZ
40318	3459	25	added	add	VBN
40318	3459	26	(	(	-LRB-
40318	3459	27	when	when	WRB
40318	3459	28	milk	milk	NN
40318	3459	29	has	have	VBZ
40318	3459	30	0.2	0.2	CD
40318	3459	31	to	to	TO
40318	3459	32	0.21	0.21	CD
40318	3459	33	of	of	IN
40318	3459	34	1	1	CD
40318	3459	35	per	per	NN
40318	3459	36	cent	cent	NN
40318	3459	37	acidity	acidity	NN
40318	3459	38	)	)	-RRB-
40318	3459	39	at	at	IN
40318	3459	40	the	the	DT
40318	3459	41	rate	rate	NN
40318	3459	42	of	of	IN
40318	3459	43	6	6	CD
40318	3459	44	to	to	TO
40318	3459	45	8	8	CD
40318	3459	46	ounces	ounce	NNS
40318	3459	47	to	to	IN
40318	3459	48	1000	1000	CD
40318	3459	49	pounds	pound	NNS
40318	3459	50	of	of	IN
40318	3459	51	milk	milk	NN
40318	3459	52	.	.	.
40318	3460	1	No	no	DT
40318	3460	2	coloring	coloring	NN
40318	3460	3	matter	matter	NN
40318	3460	4	is	be	VBZ
40318	3460	5	used	use	VBN
40318	3460	6	.	.	.
40318	3461	1	It	-PRON-	PRP
40318	3461	2	is	be	VBZ
40318	3461	3	ready	ready	JJ
40318	3461	4	for	for	IN
40318	3461	5	the	the	DT
40318	3461	6	curd	curd	NN
40318	3461	7	-	-	HYPH
40318	3461	8	knife	knife	NN
40318	3461	9	in	in	IN
40318	3461	10	thirty	thirty	CD
40318	3461	11	to	to	TO
40318	3461	12	thirty	thirty	CD
40318	3461	13	-	-	HYPH
40318	3461	14	five	five	CD
40318	3461	15	minutes	minute	NNS
40318	3461	16	,	,	,
40318	3461	17	its	-PRON-	PRP$
40318	3461	18	readiness	readiness	NN
40318	3461	19	being	be	VBG
40318	3461	20	determined	determine	VBN
40318	3461	21	the	the	DT
40318	3461	22	same	same	JJ
40318	3461	23	as	as	IN
40318	3461	24	in	in	IN
40318	3461	25	making	make	VBG
40318	3461	26	Cheddar	Cheddar	NNP
40318	3461	27	cheese	cheese	NN
40318	3461	28	.	.	.
40318	3462	1	The	the	DT
40318	3462	2	curd	curd	NN
40318	3462	3	is	be	VBZ
40318	3462	4	first	first	RB
40318	3462	5	cut	cut	VBN
40318	3462	6	lengthwise	lengthwise	RB
40318	3462	7	of	of	IN
40318	3462	8	the	the	DT
40318	3462	9	vat	vat	NN
40318	3462	10	with	with	IN
40318	3462	11	the	the	DT
40318	3462	12	horizontal	horizontal	JJ
40318	3462	13	curd	curd	NN
40318	3462	14	-	-	HYPH
40318	3462	15	knife	knife	NN
40318	3462	16	and	and	CC
40318	3462	17	allowed	allow	VBN
40318	3462	18	to	to	TO
40318	3462	19	stand	stand	VB
40318	3462	20	until	until	IN
40318	3462	21	the	the	DT
40318	3462	22	whey	whey	NN
40318	3462	23	rises	rise	VBZ
40318	3462	24	over	over	RP
40318	3462	25	and	and	CC
40318	3462	26	partly	partly	RB
40318	3462	27	covers	cover	VBZ
40318	3462	28	the	the	DT
40318	3462	29	curd	curd	NN
40318	3462	30	,	,	,
40318	3462	31	when	when	WRB
40318	3462	32	it	-PRON-	PRP
40318	3462	33	is	be	VBZ
40318	3462	34	cut	cut	VBN
40318	3462	35	again	again	RB
40318	3462	36	with	with	IN
40318	3462	37	the	the	DT
40318	3462	38	vertical	vertical	JJ
40318	3462	39	curd	curd	NN
40318	3462	40	-	-	HYPH
40318	3462	41	knife	knife	NN
40318	3462	42	crosswise	crosswise	NN
40318	3462	43	of	of	IN
40318	3462	44	the	the	DT
40318	3462	45	vat	vat	NN
40318	3462	46	.	.	.
40318	3463	1	It	-PRON-	PRP
40318	3463	2	is	be	VBZ
40318	3463	3	then	then	RB
40318	3463	4	hand	hand	NN
40318	3463	5	-	-	HYPH
40318	3463	6	stirred	stir	VBN
40318	3463	7	,	,	,
40318	3463	8	gently	gently	RB
40318	3463	9	at	at	IN
40318	3463	10	first	first	RB
40318	3463	11	,	,	,
40318	3463	12	and	and	CC
40318	3463	13	the	the	DT
40318	3463	14	stirring	stirring	NN
40318	3463	15	is	be	VBZ
40318	3463	16	finished	finish	VBN
40318	3463	17	with	with	IN
40318	3463	18	the	the	DT
40318	3463	19	rake	rake	NN
40318	3463	20	.	.	.
40318	3464	1	Either	either	CC
40318	3464	2	a	a	DT
40318	3464	3	steam	steam	NN
40318	3464	4	-	-	HYPH
40318	3464	5	heating	heating	NN
40318	3464	6	or	or	CC
40318	3464	7	self	self	NN
40318	3464	8	-	-	HYPH
40318	3464	9	heating	heat	VBG
40318	3464	10	vat	vat	NN
40318	3464	11	is	be	VBZ
40318	3464	12	used	use	VBN
40318	3464	13	(	(	-LRB-
40318	3464	14	the	the	DT
40318	3464	15	steam	steam	NN
40318	3464	16	-	-	HYPH
40318	3464	17	heating	heat	VBG
40318	3464	18	vat	vat	NN
40318	3464	19	is	be	VBZ
40318	3464	20	preferred	prefer	VBN
40318	3464	21	)	)	-RRB-
40318	3464	22	and	and	CC
40318	3464	23	temperature	temperature	NN
40318	3464	24	increased	increase	VBD
40318	3464	25	about	about	RB
40318	3464	26	one	one	CD
40318	3464	27	degree	degree	NN
40318	3464	28	in	in	IN
40318	3464	29	five	five	CD
40318	3464	30	minutes	minute	NNS
40318	3464	31	.	.	.
40318	3465	1	The	the	DT
40318	3465	2	curd	curd	NN
40318	3465	3	is	be	VBZ
40318	3465	4	heated	heat	VBN
40318	3465	5	to	to	IN
40318	3465	6	98	98	CD
40318	3465	7	°	°	,
40318	3465	8	F.	F.	NNP
40318	3465	9	in	in	IN
40318	3465	10	winter	winter	NN
40318	3465	11	,	,	,
40318	3465	12	and	and	CC
40318	3465	13	to	to	IN
40318	3465	14	105	105	CD
40318	3465	15	°	°	,
40318	3465	16	F.	F.	NNP
40318	3465	17	to	to	IN
40318	3465	18	110	110	CD
40318	3465	19	°	°	,
40318	3465	20	F.	F.	NNP
40318	3465	21	in	in	IN
40318	3465	22	summer	summer	NN
40318	3465	23	.	.	.
40318	3466	1	After	after	IN
40318	3466	2	temperature	temperature	NN
40318	3466	3	is	be	VBZ
40318	3466	4	up	up	RB
40318	3466	5	,	,	,
40318	3466	6	it	-PRON-	PRP
40318	3466	7	is	be	VBZ
40318	3466	8	stirred	stir	VBN
40318	3466	9	occasionally	occasionally	RB
40318	3466	10	with	with	IN
40318	3466	11	a	a	DT
40318	3466	12	rake	rake	NN
40318	3466	13	until	until	IN
40318	3466	14	the	the	DT
40318	3466	15	whey	whey	NN
40318	3466	16	is	be	VBZ
40318	3466	17	drawn	draw	VBN
40318	3466	18	at	at	IN
40318	3466	19	0.14	0.14	CD
40318	3466	20	to	to	IN
40318	3466	21	0.15	0.15	CD
40318	3466	22	of	of	IN
40318	3466	23	1	1	CD
40318	3466	24	per	per	NN
40318	3466	25	cent	cent	NN
40318	3466	26	acidity	acidity	NN
40318	3466	27	.	.	.
40318	3467	1	The	the	DT
40318	3467	2	curd	curd	NN
40318	3467	3	is	be	VBZ
40318	3467	4	hand	hand	NN
40318	3467	5	-	-	HYPH
40318	3467	6	stirred	stir	VBN
40318	3467	7	as	as	RB
40318	3467	8	soon	soon	RB
40318	3467	9	as	as	IN
40318	3467	10	the	the	DT
40318	3467	11	whey	whey	NN
40318	3467	12	is	be	VBZ
40318	3467	13	nearly	nearly	RB
40318	3467	14	drained	drain	VBN
40318	3467	15	off	off	RP
40318	3467	16	,	,	,
40318	3467	17	and	and	CC
40318	3467	18	raked	rake	VBD
40318	3467	19	to	to	IN
40318	3467	20	each	each	DT
40318	3467	21	side	side	NN
40318	3467	22	of	of	IN
40318	3467	23	the	the	DT
40318	3467	24	vat	vat	NN
40318	3467	25	to	to	TO
40318	3467	26	drain	drain	VB
40318	3467	27	more	more	RBR
40318	3467	28	thoroughly	thoroughly	RB
40318	3467	29	,	,	,
40318	3467	30	when	when	WRB
40318	3467	31	it	-PRON-	PRP
40318	3467	32	is	be	VBZ
40318	3467	33	quickly	quickly	RB
40318	3467	34	stirred	stir	VBN
40318	3467	35	again	again	RB
40318	3467	36	to	to	TO
40318	3467	37	keep	keep	VB
40318	3467	38	it	-PRON-	PRP
40318	3467	39	from	from	IN
40318	3467	40	lumping	lump	VBG
40318	3467	41	or	or	CC
40318	3467	42	matting	mat	VBG
40318	3467	43	.	.	.
40318	3468	1	Salt	salt	NN
40318	3468	2	is	be	VBZ
40318	3468	3	now	now	RB
40318	3468	4	added	add	VBN
40318	3468	5	at	at	IN
40318	3468	6	the	the	DT
40318	3468	7	rate	rate	NN
40318	3468	8	of	of	IN
40318	3468	9	1½	1½	CD
40318	3468	10	pounds	pound	NNS
40318	3468	11	to	to	IN
40318	3468	12	100	100	CD
40318	3468	13	pounds	pound	NNS
40318	3468	14	of	of	IN
40318	3468	15	curd	curd	NN
40318	3468	16	,	,	,
40318	3468	17	and	and	CC
40318	3468	18	stirred	stir	VBN
40318	3468	19	in	in	IN
40318	3468	20	thoroughly	thoroughly	RB
40318	3468	21	several	several	JJ
40318	3468	22	times	time	NNS
40318	3468	23	.	.	.
40318	3469	1	During	during	IN
40318	3469	2	the	the	DT
40318	3469	3	salting	salt	VBG
40318	3469	4	process	process	NN
40318	3469	5	,	,	,
40318	3469	6	cold	cold	JJ
40318	3469	7	water	water	NN
40318	3469	8	is	be	VBZ
40318	3469	9	allowed	allow	VBN
40318	3469	10	to	to	TO
40318	3469	11	run	run	VB
40318	3469	12	under	under	IN
40318	3469	13	the	the	DT
40318	3469	14	vat	vat	NN
40318	3469	15	,	,	,
40318	3469	16	the	the	DT
40318	3469	17	hot	hot	JJ
40318	3469	18	water	water	NN
40318	3469	19	having	have	VBG
40318	3469	20	been	be	VBN
40318	3469	21	run	run	VBN
40318	3469	22	off	off	RP
40318	3469	23	previously	previously	RB
40318	3469	24	.	.	.
40318	3470	1	Curd	Curd	NNP
40318	3470	2	is	be	VBZ
40318	3470	3	put	put	VBN
40318	3470	4	into	into	IN
40318	3470	5	cloths	cloth	NNS
40318	3470	6	at	at	IN
40318	3470	7	a	a	DT
40318	3470	8	temperature	temperature	NN
40318	3470	9	of	of	IN
40318	3470	10	80	80	CD
40318	3470	11	°	°	NNS
40318	3470	12	to	to	IN
40318	3470	13	85	85	CD
40318	3470	14	°	°	NNS
40318	3470	15	F.	F.	NNP
40318	3470	16	No	no	DT
40318	3470	17	cheese	cheese	NN
40318	3470	18	hoops	hoop	NNS
40318	3470	19	are	be	VBP
40318	3470	20	used	use	VBN
40318	3470	21	.	.	.
40318	3471	1	Two	two	CD
40318	3471	2	sets	set	NNS
40318	3471	3	of	of	IN
40318	3471	4	press	press	NN
40318	3471	5	cloths	cloth	NNS
40318	3471	6	are	be	VBP
40318	3471	7	necessary	necessary	JJ
40318	3471	8	;	;	:
40318	3471	9	one	one	CD
40318	3471	10	set	set	NN
40318	3471	11	is	be	VBZ
40318	3471	12	ready	ready	JJ
40318	3471	13	to	to	TO
40318	3471	14	use	use	VB
40318	3471	15	while	while	IN
40318	3471	16	the	the	DT
40318	3471	17	other	other	JJ
40318	3471	18	is	be	VBZ
40318	3471	19	still	still	RB
40318	3471	20	on	on	IN
40318	3471	21	the	the	DT
40318	3471	22	cheese	cheese	NN
40318	3471	23	in	in	IN
40318	3471	24	the	the	DT
40318	3471	25	press	press	NN
40318	3471	26	.	.	.
40318	3472	1	These	these	DT
40318	3472	2	press	press	NN
40318	3472	3	cloths	cloth	NNS
40318	3472	4	are	be	VBP
40318	3472	5	about	about	RB
40318	3472	6	one	one	CD
40318	3472	7	yard	yard	NN
40318	3472	8	square	square	NN
40318	3472	9	.	.	.
40318	3473	1	The	the	DT
40318	3473	2	press	press	NN
40318	3473	3	cloths	cloth	NNS
40318	3473	4	are	be	VBP
40318	3473	5	all	all	DT
40318	3473	6	laid	lay	VBN
40318	3473	7	out	out	RP
40318	3473	8	evenly	evenly	RB
40318	3473	9	one	one	CD
40318	3473	10	on	on	IN
40318	3473	11	top	top	NN
40318	3473	12	of	of	IN
40318	3473	13	the	the	DT
40318	3473	14	other	other	JJ
40318	3473	15	,	,	,
40318	3473	16	as	as	RB
40318	3473	17	many	many	JJ
40318	3473	18	as	as	IN
40318	3473	19	there	there	EX
40318	3473	20	are	be	VBP
40318	3473	21	cheeses	cheese	NNS
40318	3473	22	.	.	.
40318	3474	1	They	-PRON-	PRP
40318	3474	2	are	be	VBP
40318	3474	3	then	then	RB
40318	3474	4	taken	take	VBN
40318	3474	5	together	together	RB
40318	3474	6	and	and	CC
40318	3474	7	spread	spread	VBD
40318	3474	8	out	out	RB
40318	3474	9	over	over	IN
40318	3474	10	the	the	DT
40318	3474	11	top	top	NN
40318	3474	12	of	of	IN
40318	3474	13	a	a	DT
40318	3474	14	large	large	JJ
40318	3474	15	,	,	,
40318	3474	16	open	open	JJ
40318	3474	17	tin	tin	NN
40318	3474	18	milk	milk	NN
40318	3474	19	-	-	HYPH
40318	3474	20	pail	pail	NN
40318	3474	21	,	,	,
40318	3474	22	and	and	CC
40318	3474	23	pushed	push	VBD
40318	3474	24	down	down	RP
40318	3474	25	in	in	IN
40318	3474	26	the	the	DT
40318	3474	27	center	center	NN
40318	3474	28	to	to	IN
40318	3474	29	the	the	DT
40318	3474	30	bottom	bottom	NN
40318	3474	31	of	of	IN
40318	3474	32	the	the	DT
40318	3474	33	pail	pail	NN
40318	3474	34	,	,	,
40318	3474	35	with	with	IN
40318	3474	36	the	the	DT
40318	3474	37	edges	edge	NNS
40318	3474	38	hanging	hang	VBG
40318	3474	39	over	over	IN
40318	3474	40	the	the	DT
40318	3474	41	top	top	NN
40318	3474	42	.	.	.
40318	3475	1	A	a	DT
40318	3475	2	common	common	JJ
40318	3475	3	one	one	CD
40318	3475	4	-	-	HYPH
40318	3475	5	gallon	gallon	NN
40318	3475	6	lard	lard	NN
40318	3475	7	pail	pail	NN
40318	3475	8	is	be	VBZ
40318	3475	9	used	use	VBN
40318	3475	10	to	to	TO
40318	3475	11	measure	measure	VB
40318	3475	12	the	the	DT
40318	3475	13	curd	curd	NN
40318	3475	14	into	into	IN
40318	3475	15	the	the	DT
40318	3475	16	press	press	NN
40318	3475	17	cloths	cloth	NNS
40318	3475	18	.	.	.
40318	3476	1	A	a	DT
40318	3476	2	lard	lard	NN
40318	3476	3	pail	pail	NN
40318	3476	4	full	full	JJ
40318	3476	5	will	will	MD
40318	3476	6	make	make	VB
40318	3476	7	a	a	DT
40318	3476	8	cheese	cheese	NN
40318	3476	9	weighing	weigh	VBG
40318	3476	10	six	six	CD
40318	3476	11	and	and	CC
40318	3476	12	one	one	CD
40318	3476	13	-	-	HYPH
40318	3476	14	half	half	NN
40318	3476	15	pounds	pound	NNS
40318	3476	16	,	,	,
40318	3476	17	which	which	WDT
40318	3476	18	is	be	VBZ
40318	3476	19	the	the	DT
40318	3476	20	popular	popular	JJ
40318	3476	21	size	size	NN
40318	3476	22	.	.	.
40318	3477	1	After	after	IN
40318	3477	2	a	a	DT
40318	3477	3	pailful	pailful	NN
40318	3477	4	has	have	VBZ
40318	3477	5	been	be	VBN
40318	3477	6	put	put	VBN
40318	3477	7	into	into	IN
40318	3477	8	the	the	DT
40318	3477	9	press	press	NN
40318	3477	10	cloth	cloth	NN
40318	3477	11	,	,	,
40318	3477	12	the	the	DT
40318	3477	13	four	four	CD
40318	3477	14	corners	corner	NNS
40318	3477	15	are	be	VBP
40318	3477	16	caught	catch	VBN
40318	3477	17	up	up	RP
40318	3477	18	with	with	IN
40318	3477	19	the	the	DT
40318	3477	20	left	left	JJ
40318	3477	21	hand	hand	NN
40318	3477	22	,	,	,
40318	3477	23	while	while	IN
40318	3477	24	with	with	IN
40318	3477	25	the	the	DT
40318	3477	26	right	right	JJ
40318	3477	27	hand	hand	NN
40318	3477	28	the	the	DT
40318	3477	29	curd	curd	NN
40318	3477	30	is	be	VBZ
40318	3477	31	formed	form	VBN
40318	3477	32	round	round	RB
40318	3477	33	and	and	CC
40318	3477	34	the	the	DT
40318	3477	35	press	press	NN
40318	3477	36	cloth	cloth	NN
40318	3477	37	straightened	straighten	VBN
40318	3477	38	and	and	CC
40318	3477	39	the	the	DT
40318	3477	40	other	other	JJ
40318	3477	41	corners	corner	NNS
40318	3477	42	in	in	IN
40318	3477	43	turn	turn	NN
40318	3477	44	taken	take	VBN
40318	3477	45	up	up	RP
40318	3477	46	.	.	.
40318	3478	1	The	the	DT
40318	3478	2	press	press	NN
40318	3478	3	cloth	cloth	NN
40318	3478	4	is	be	VBZ
40318	3478	5	now	now	RB
40318	3478	6	taken	take	VBN
40318	3478	7	up	up	RP
40318	3478	8	tight	tight	RB
40318	3478	9	over	over	IN
40318	3478	10	the	the	DT
40318	3478	11	curd	curd	NN
40318	3478	12	with	with	IN
40318	3478	13	the	the	DT
40318	3478	14	left	left	JJ
40318	3478	15	hand	hand	NN
40318	3478	16	,	,	,
40318	3478	17	while	while	IN
40318	3478	18	the	the	DT
40318	3478	19	cheese	cheese	NN
40318	3478	20	is	be	VBZ
40318	3478	21	given	give	VBN
40318	3478	22	a	a	DT
40318	3478	23	rolling	rolling	JJ
40318	3478	24	motion	motion	NN
40318	3478	25	on	on	IN
40318	3478	26	the	the	DT
40318	3478	27	table	table	NN
40318	3478	28	with	with	IN
40318	3478	29	the	the	DT
40318	3478	30	right	right	JJ
40318	3478	31	hand	hand	NN
40318	3478	32	,	,	,
40318	3478	33	pressing	press	VBG
40318	3478	34	at	at	IN
40318	3478	35	the	the	DT
40318	3478	36	same	same	JJ
40318	3478	37	time	time	NN
40318	3478	38	to	to	TO
40318	3478	39	expel	expel	VB
40318	3478	40	some	some	DT
40318	3478	41	of	of	IN
40318	3478	42	the	the	DT
40318	3478	43	whey	whey	NN
40318	3478	44	.	.	.
40318	3479	1	This	this	DT
40318	3479	2	twists	twist	VBZ
40318	3479	3	the	the	DT
40318	3479	4	press	press	NN
40318	3479	5	cloth	cloth	NN
40318	3479	6	tight	tight	JJ
40318	3479	7	over	over	IN
40318	3479	8	the	the	DT
40318	3479	9	curd	curd	NN
40318	3479	10	,	,	,
40318	3479	11	where	where	WRB
40318	3479	12	it	-PRON-	PRP
40318	3479	13	is	be	VBZ
40318	3479	14	tied	tie	VBN
40318	3479	15	with	with	IN
40318	3479	16	a	a	DT
40318	3479	17	stout	stout	JJ
40318	3479	18	string	string	NN
40318	3479	19	.	.	.
40318	3480	1	After	after	IN
40318	3480	2	fixing	fix	VBG
40318	3480	3	them	-PRON-	PRP
40318	3480	4	all	all	DT
40318	3480	5	(	(	-LRB-
40318	3480	6	as	as	RB
40318	3480	7	many	many	JJ
40318	3480	8	as	as	IN
40318	3480	9	there	there	EX
40318	3480	10	are	be	VBP
40318	3480	11	cheeses	cheese	NNS
40318	3480	12	)	)	-RRB-
40318	3480	13	in	in	IN
40318	3480	14	this	this	DT
40318	3480	15	way	way	NN
40318	3480	16	,	,	,
40318	3480	17	they	-PRON-	PRP
40318	3480	18	are	be	VBP
40318	3480	19	ready	ready	JJ
40318	3480	20	for	for	IN
40318	3480	21	the	the	DT
40318	3480	22	press	press	NN
40318	3480	23	.	.	.
40318	3481	1	The	the	DT
40318	3481	2	cheeses	cheese	NNS
40318	3481	3	are	be	VBP
40318	3481	4	pressed	press	VBN
40318	3481	5	between	between	IN
40318	3481	6	two	two	CD
40318	3481	7	wooden	wooden	JJ
40318	3481	8	planks	plank	NNS
40318	3481	9	,	,	,
40318	3481	10	12	12	CD
40318	3481	11	inches	inch	NNS
40318	3481	12	wide	wide	JJ
40318	3481	13	,	,	,
40318	3481	14	1½	1½	CD
40318	3481	15	inches	inch	NNS
40318	3481	16	thick	thick	JJ
40318	3481	17	,	,	,
40318	3481	18	by	by	IN
40318	3481	19	whatever	whatever	WDT
40318	3481	20	length	length	NN
40318	3481	21	is	be	VBZ
40318	3481	22	required	require	VBN
40318	3481	23	for	for	IN
40318	3481	24	the	the	DT
40318	3481	25	number	number	NN
40318	3481	26	of	of	IN
40318	3481	27	cheeses	cheese	NNS
40318	3481	28	to	to	TO
40318	3481	29	be	be	VB
40318	3481	30	pressed	press	VBN
40318	3481	31	.	.	.
40318	3482	1	One	one	CD
40318	3482	2	plank	plank	NN
40318	3482	3	is	be	VBZ
40318	3482	4	nailed	nail	VBN
40318	3482	5	on	on	IN
40318	3482	6	supports	support	NNS
40318	3482	7	at	at	IN
40318	3482	8	a	a	DT
40318	3482	9	convenient	convenient	JJ
40318	3482	10	height	height	NN
40318	3482	11	from	from	IN
40318	3482	12	the	the	DT
40318	3482	13	floor	floor	NN
40318	3482	14	on	on	IN
40318	3482	15	a	a	DT
40318	3482	16	little	little	JJ
40318	3482	17	slant	slant	NN
40318	3482	18	for	for	IN
40318	3482	19	the	the	DT
40318	3482	20	whey	whey	NN
40318	3482	21	to	to	TO
40318	3482	22	drain	drain	VB
40318	3482	23	off	off	RP
40318	3482	24	better	well	RBR
40318	3482	25	.	.	.
40318	3483	1	The	the	DT
40318	3483	2	cheeses	cheese	NNS
40318	3483	3	in	in	IN
40318	3483	4	the	the	DT
40318	3483	5	press	press	NN
40318	3483	6	cloths	cloth	NNS
40318	3483	7	are	be	VBP
40318	3483	8	placed	place	VBN
40318	3483	9	at	at	IN
40318	3483	10	the	the	DT
40318	3483	11	proper	proper	JJ
40318	3483	12	distance	distance	NN
40318	3483	13	apart	apart	RB
40318	3483	14	so	so	IN
40318	3483	15	they	-PRON-	PRP
40318	3483	16	do	do	VBP
40318	3483	17	not	not	RB
40318	3483	18	touch	touch	VB
40318	3483	19	.	.	.
40318	3484	1	Then	then	RB
40318	3484	2	the	the	DT
40318	3484	3	other	other	JJ
40318	3484	4	plank	plank	NN
40318	3484	5	is	be	VBZ
40318	3484	6	put	put	VBN
40318	3484	7	squarely	squarely	RB
40318	3484	8	over	over	IN
40318	3484	9	the	the	DT
40318	3484	10	top	top	NN
40318	3484	11	of	of	IN
40318	3484	12	the	the	DT
40318	3484	13	cheese	cheese	NN
40318	3484	14	and	and	CC
40318	3484	15	levers	lever	NNS
40318	3484	16	about	about	IN
40318	3484	17	four	four	CD
40318	3484	18	feet	foot	NNS
40318	3484	19	long	long	JJ
40318	3484	20	at	at	IN
40318	3484	21	an	an	DT
40318	3484	22	interval	interval	NN
40318	3484	23	of	of	IN
40318	3484	24	five	five	CD
40318	3484	25	feet	foot	NNS
40318	3484	26	are	be	VBP
40318	3484	27	placed	place	VBN
40318	3484	28	over	over	IN
40318	3484	29	this	this	DT
40318	3484	30	plank	plank	NN
40318	3484	31	,	,	,
40318	3484	32	from	from	IN
40318	3484	33	a	a	DT
40318	3484	34	cleat	cleat	NN
40318	3484	35	in	in	IN
40318	3484	36	the	the	DT
40318	3484	37	wall	wall	NN
40318	3484	38	,	,	,
40318	3484	39	on	on	IN
40318	3484	40	the	the	DT
40318	3484	41	other	other	JJ
40318	3484	42	end	end	NN
40318	3484	43	of	of	IN
40318	3484	44	which	which	WDT
40318	3484	45	is	be	VBZ
40318	3484	46	placed	place	VBN
40318	3484	47	a	a	DT
40318	3484	48	heavy	heavy	JJ
40318	3484	49	weight	weight	NN
40318	3484	50	of	of	IN
40318	3484	51	about	about	RB
40318	3484	52	100	100	CD
40318	3484	53	pounds	pound	NNS
40318	3484	54	,	,	,
40318	3484	55	which	which	WDT
40318	3484	56	acts	act	VBZ
40318	3484	57	as	as	IN
40318	3484	58	an	an	DT
40318	3484	59	automatic	automatic	JJ
40318	3484	60	pressure	pressure	NN
40318	3484	61	.	.	.
40318	3485	1	The	the	DT
40318	3485	2	cheeses	cheese	NNS
40318	3485	3	are	be	VBP
40318	3485	4	left	leave	VBN
40318	3485	5	in	in	IN
40318	3485	6	the	the	DT
40318	3485	7	press	press	NN
40318	3485	8	until	until	IN
40318	3485	9	the	the	DT
40318	3485	10	next	next	JJ
40318	3485	11	morning	morning	NN
40318	3485	12	,	,	,
40318	3485	13	when	when	WRB
40318	3485	14	they	-PRON-	PRP
40318	3485	15	are	be	VBP
40318	3485	16	taken	take	VBN
40318	3485	17	out	out	RP
40318	3485	18	and	and	CC
40318	3485	19	put	put	VBN
40318	3485	20	on	on	IN
40318	3485	21	the	the	DT
40318	3485	22	shelves	shelf	NNS
40318	3485	23	in	in	IN
40318	3485	24	the	the	DT
40318	3485	25	curing	curing	NN
40318	3485	26	-	-	HYPH
40318	3485	27	room	room	NN
40318	3485	28	.	.	.
40318	3486	1	The	the	DT
40318	3486	2	cheeses	cheese	NNS
40318	3486	3	have	have	VBP
40318	3486	4	no	no	DT
40318	3486	5	bandage	bandage	NN
40318	3486	6	or	or	CC
40318	3486	7	covering	cover	VBG
40318	3486	8	,	,	,
40318	3486	9	and	and	CC
40318	3486	10	do	do	VBP
40318	3486	11	not	not	RB
40318	3486	12	seem	seem	VB
40318	3486	13	to	to	TO
40318	3486	14	crock	crock	VB
40318	3486	15	,	,	,
40318	3486	16	and	and	CC
40318	3486	17	they	-PRON-	PRP
40318	3486	18	form	form	VBP
40318	3486	19	a	a	DT
40318	3486	20	very	very	RB
40318	3486	21	good	good	JJ
40318	3486	22	rind	rind	NN
40318	3486	23	.	.	.
40318	3487	1	The	the	DT
40318	3487	2	cheese	cheese	NN
40318	3487	3	is	be	VBZ
40318	3487	4	a	a	DT
40318	3487	5	sweet	sweet	JJ
40318	3487	6	variety	variety	NN
40318	3487	7	,	,	,
40318	3487	8	weighs	weigh	VBZ
40318	3487	9	six	six	CD
40318	3487	10	and	and	CC
40318	3487	11	one	one	CD
40318	3487	12	-	-	HYPH
40318	3487	13	half	half	NN
40318	3487	14	pounds	pound	NNS
40318	3487	15	cured	cure	VBN
40318	3487	16	and	and	CC
40318	3487	17	cures	cure	NNS
40318	3487	18	in	in	IN
40318	3487	19	about	about	RB
40318	3487	20	three	three	CD
40318	3487	21	weeks	week	NNS
40318	3487	22	ready	ready	JJ
40318	3487	23	to	to	TO
40318	3487	24	ship	ship	VB
40318	3487	25	,	,	,
40318	3487	26	and	and	CC
40318	3487	27	sells	sell	VBZ
40318	3487	28	at	at	IN
40318	3487	29	16	16	CD
40318	3487	30	to	to	TO
40318	3487	31	25	25	CD
40318	3487	32	cents	cent	NNS
40318	3487	33	a	a	DT
40318	3487	34	pound	pound	NN
40318	3487	35	wholesale	wholesale	NN
40318	3487	36	.	.	.
40318	3488	1	Most	Most	JJS
40318	3488	2	of	of	IN
40318	3488	3	the	the	DT
40318	3488	4	work	work	NN
40318	3488	5	seems	seem	VBZ
40318	3488	6	to	to	TO
40318	3488	7	lie	lie	VB
40318	3488	8	in	in	IN
40318	3488	9	forming	form	VBG
40318	3488	10	and	and	CC
40318	3488	11	rolling	roll	VBG
40318	3488	12	the	the	DT
40318	3488	13	curd	curd	NN
40318	3488	14	in	in	IN
40318	3488	15	press	press	NN
40318	3488	16	cloths	cloth	NNS
40318	3488	17	before	before	IN
40318	3488	18	pressing	press	VBG
40318	3488	19	.	.	.
40318	3489	1	Trouble	trouble	NN
40318	3489	2	is	be	VBZ
40318	3489	3	experienced	experience	VBN
40318	3489	4	by	by	IN
40318	3489	5	the	the	DT
40318	3489	6	makers	maker	NNS
40318	3489	7	,	,	,
40318	3489	8	especially	especially	RB
40318	3489	9	in	in	IN
40318	3489	10	warm	warm	JJ
40318	3489	11	climates	climate	NNS
40318	3489	12	in	in	IN
40318	3489	13	summer	summer	NN
40318	3489	14	,	,	,
40318	3489	15	in	in	IN
40318	3489	16	not	not	RB
40318	3489	17	having	have	VBG
40318	3489	18	the	the	DT
40318	3489	19	milk	milk	NN
40318	3489	20	at	at	IN
40318	3489	21	a	a	DT
40318	3489	22	uniform	uniform	JJ
40318	3489	23	acidity	acidity	NN
40318	3489	24	when	when	WRB
40318	3489	25	rennet	rennet	NNP
40318	3489	26	is	be	VBZ
40318	3489	27	added	add	VBN
40318	3489	28	.	.	.
40318	3490	1	Great	great	JJ
40318	3490	2	improvements	improvement	NNS
40318	3490	3	could	could	MD
40318	3490	4	be	be	VB
40318	3490	5	made	make	VBN
40318	3490	6	in	in	IN
40318	3490	7	this	this	DT
40318	3490	8	cheese	cheese	NN
40318	3490	9	by	by	IN
40318	3490	10	using	use	VBG
40318	3490	11	an	an	DT
40318	3490	12	acidimeter	acidimeter	NN
40318	3490	13	,	,	,
40318	3490	14	paraffining	paraffine	VBG
40318	3490	15	and	and	CC
40318	3490	16	curing	cure	VBG
40318	3490	17	the	the	DT
40318	3490	18	cheese	cheese	NN
40318	3490	19	in	in	IN
40318	3490	20	an	an	DT
40318	3490	21	even	even	JJ
40318	3490	22	temperature	temperature	NN
40318	3490	23	,	,	,
40318	3490	24	not	not	RB
40318	3490	25	much	much	RB
40318	3490	26	over	over	IN
40318	3490	27	60	60	CD
40318	3490	28	°	°	NNS
40318	3490	29	F.	F.	NNP
40318	3490	30	Old	Old	NNP
40318	3490	31	and	and	CC
40318	3490	32	hard	hard	JJ
40318	3490	33	Jack	Jack	NNP
40318	3490	34	cheese	cheese	NN
40318	3490	35	is	be	VBZ
40318	3490	36	also	also	RB
40318	3490	37	employed	employ	VBN
40318	3490	38	for	for	IN
40318	3490	39	grating	grating	NN
40318	3490	40	and	and	CC
40318	3490	41	cooking	cooking	NN
40318	3490	42	,	,	,
40318	3490	43	while	while	IN
40318	3490	44	the	the	DT
40318	3490	45	fresh	fresh	NN
40318	3490	46	is	be	VBZ
40318	3490	47	used	use	VBN
40318	3490	48	for	for	IN
40318	3490	49	the	the	DT
40318	3490	50	table	table	NN
40318	3490	51	.	.	.
40318	3491	1	+221	+221	NNP
40318	3491	2	.	.	.
40318	3492	1	The	the	DT
40318	3492	2	washed	wash	VBN
40318	3492	3	-	-	HYPH
40318	3492	4	curd	curd	NN
40318	3492	5	process+	process+	NN
40318	3492	6	has	have	VBZ
40318	3492	7	been	be	VBN
40318	3492	8	developed	develop	VBN
40318	3492	9	in	in	IN
40318	3492	10	recent	recent	JJ
40318	3492	11	years	year	NNS
40318	3492	12	largely	largely	RB
40318	3492	13	in	in	IN
40318	3492	14	the	the	DT
40318	3492	15	state	state	NN
40318	3492	16	of	of	IN
40318	3492	17	New	New	NNP
40318	3492	18	York	York	NNP
40318	3492	19	.	.	.
40318	3493	1	In	in	IN
40318	3493	2	this	this	DT
40318	3493	3	method	method	NN
40318	3493	4	,	,	,
40318	3493	5	a	a	DT
40318	3493	6	regular	regular	JJ
40318	3493	7	Cheddar	Cheddar	NNP
40318	3493	8	curd	curd	NN
40318	3493	9	is	be	VBZ
40318	3493	10	made	make	VBN
40318	3493	11	up	up	RP
40318	3493	12	to	to	IN
40318	3493	13	the	the	DT
40318	3493	14	time	time	NN
40318	3493	15	of	of	IN
40318	3493	16	milling	milling	NN
40318	3493	17	.	.	.
40318	3494	1	This	this	DT
40318	3494	2	curd	curd	NN
40318	3494	3	is	be	VBZ
40318	3494	4	washed	wash	VBN
40318	3494	5	or	or	CC
40318	3494	6	soaked	soak	VBN
40318	3494	7	in	in	IN
40318	3494	8	cold	cold	JJ
40318	3494	9	water	water	NN
40318	3494	10	during	during	IN
40318	3494	11	or	or	CC
40318	3494	12	directly	directly	RB
40318	3494	13	after	after	IN
40318	3494	14	milling	mill	VBG
40318	3494	15	.	.	.
40318	3495	1	The	the	DT
40318	3495	2	theoretical	theoretical	JJ
40318	3495	3	object	object	NN
40318	3495	4	of	of	IN
40318	3495	5	this	this	DT
40318	3495	6	washing	washing	NN
40318	3495	7	is	be	VBZ
40318	3495	8	to	to	TO
40318	3495	9	carry	carry	VB
40318	3495	10	away	away	RP
40318	3495	11	bad	bad	JJ
40318	3495	12	flavors	flavor	NNS
40318	3495	13	and	and	CC
40318	3495	14	to	to	TO
40318	3495	15	reduce	reduce	VB
40318	3495	16	over	over	IN
40318	3495	17	-	-	HYPH
40318	3495	18	development	development	NN
40318	3495	19	of	of	IN
40318	3495	20	acidity	acidity	NN
40318	3495	21	by	by	IN
40318	3495	22	washing	wash	VBG
40318	3495	23	away	away	RB
40318	3495	24	all	all	DT
40318	3495	25	traces	trace	NNS
40318	3495	26	of	of	IN
40318	3495	27	whey	whey	NN
40318	3495	28	.	.	.
40318	3496	1	However	however	RB
40318	3496	2	,	,	,
40318	3496	3	cheese	cheese	NN
40318	3496	4	-	-	HYPH
40318	3496	5	makers	maker	NNS
40318	3496	6	soon	soon	RB
40318	3496	7	found	find	VBD
40318	3496	8	that	that	IN
40318	3496	9	it	-PRON-	PRP
40318	3496	10	increased	increase	VBD
40318	3496	11	the	the	DT
40318	3496	12	yield	yield	NN
40318	3496	13	and	and	CC
40318	3496	14	this	this	DT
40318	3496	15	led	lead	VBD
40318	3496	16	some	some	DT
40318	3496	17	to	to	TO
40318	3496	18	carry	carry	VB
40318	3496	19	it	-PRON-	PRP
40318	3496	20	to	to	IN
40318	3496	21	extremes	extreme	NNS
40318	3496	22	.	.	.
40318	3497	1	After	after	IN
40318	3497	2	the	the	DT
40318	3497	3	curd	curd	NN
40318	3497	4	has	have	VBZ
40318	3497	5	been	be	VBN
40318	3497	6	milled	mill	VBN
40318	3497	7	,	,	,
40318	3497	8	it	-PRON-	PRP
40318	3497	9	is	be	VBZ
40318	3497	10	covered	cover	VBN
40318	3497	11	with	with	IN
40318	3497	12	cold	cold	JJ
40318	3497	13	water	water	NN
40318	3497	14	.	.	.
40318	3498	1	The	the	DT
40318	3498	2	temperature	temperature	NN
40318	3498	3	of	of	IN
40318	3498	4	this	this	DT
40318	3498	5	water	water	NN
40318	3498	6	ranges	range	VBZ
40318	3498	7	from	from	IN
40318	3498	8	50	50	CD
40318	3498	9	°	°	,
40318	3498	10	F.	F.	NNP
40318	3498	11	to	to	IN
40318	3498	12	70	70	CD
40318	3498	13	°	°	,
40318	3498	14	F.	F.	NNP
40318	3498	15	The	the	DT
40318	3498	16	curd	curd	NN
40318	3498	17	is	be	VBZ
40318	3498	18	stirred	stir	VBN
40318	3498	19	in	in	IN
40318	3498	20	this	this	DT
40318	3498	21	water	water	NN
40318	3498	22	for	for	IN
40318	3498	23	various	various	JJ
40318	3498	24	lengths	length	NNS
40318	3498	25	of	of	IN
40318	3498	26	time	time	NN
40318	3498	27	according	accord	VBG
40318	3498	28	to	to	IN
40318	3498	29	the	the	DT
40318	3498	30	judgment	judgment	NN
40318	3498	31	of	of	IN
40318	3498	32	the	the	DT
40318	3498	33	cheese	cheese	NN
40318	3498	34	-	-	HYPH
40318	3498	35	maker	maker	NN
40318	3498	36	.	.	.
40318	3499	1	This	this	DT
40318	3499	2	time	time	NN
40318	3499	3	varies	vary	VBZ
40318	3499	4	from	from	IN
40318	3499	5	five	five	CD
40318	3499	6	minutes	minute	NNS
40318	3499	7	to	to	IN
40318	3499	8	one	one	CD
40318	3499	9	hour	hour	NN
40318	3499	10	.	.	.
40318	3500	1	Sometimes	sometimes	RB
40318	3500	2	the	the	DT
40318	3500	3	vat	vat	NN
40318	3500	4	is	be	VBZ
40318	3500	5	partly	partly	RB
40318	3500	6	filled	fill	VBN
40318	3500	7	with	with	IN
40318	3500	8	water	water	NN
40318	3500	9	and	and	CC
40318	3500	10	the	the	DT
40318	3500	11	curd	curd	NN
40318	3500	12	milled	mill	VBD
40318	3500	13	directly	directly	RB
40318	3500	14	into	into	IN
40318	3500	15	the	the	DT
40318	3500	16	water	water	NN
40318	3500	17	.	.	.
40318	3501	1	This	this	DT
40318	3501	2	process	process	NN
40318	3501	3	has	have	VBZ
40318	3501	4	certain	certain	JJ
40318	3501	5	advantages	advantage	NNS
40318	3501	6	and	and	CC
40318	3501	7	disadvantages	disadvantage	NNS
40318	3501	8	.	.	.
40318	3502	1	The	the	DT
40318	3502	2	advantages	advantage	NNS
40318	3502	3	are	be	VBP
40318	3502	4	:	:	:
40318	3502	5	if	if	IN
40318	3502	6	too	too	RB
40318	3502	7	much	much	JJ
40318	3502	8	acid	acid	NN
40318	3502	9	has	have	VBZ
40318	3502	10	developed	develop	VBN
40318	3502	11	in	in	IN
40318	3502	12	the	the	DT
40318	3502	13	curd	curd	NN
40318	3502	14	,	,	,
40318	3502	15	this	this	DT
40318	3502	16	washing	washing	NN
40318	3502	17	will	will	MD
40318	3502	18	reduce	reduce	VB
40318	3502	19	it	-PRON-	PRP
40318	3502	20	so	so	IN
40318	3502	21	that	that	IN
40318	3502	22	the	the	DT
40318	3502	23	cheese	cheese	NN
40318	3502	24	will	will	MD
40318	3502	25	not	not	RB
40318	3502	26	be	be	VB
40318	3502	27	sour	sour	JJ
40318	3502	28	.	.	.
40318	3503	1	Sometimes	sometimes	RB
40318	3503	2	when	when	WRB
40318	3503	3	bad	bad	JJ
40318	3503	4	flavors	flavor	NNS
40318	3503	5	are	be	VBP
40318	3503	6	present	present	JJ
40318	3503	7	in	in	IN
40318	3503	8	the	the	DT
40318	3503	9	curd	curd	NN
40318	3503	10	,	,	,
40318	3503	11	washing	washing	NN
40318	3503	12	will	will	MD
40318	3503	13	tend	tend	VB
40318	3503	14	to	to	TO
40318	3503	15	overcome	overcome	VB
40318	3503	16	or	or	CC
40318	3503	17	remove	remove	VB
40318	3503	18	them	-PRON-	PRP
40318	3503	19	.	.	.
40318	3504	1	Its	-PRON-	PRP$
40318	3504	2	disadvantages	disadvantage	NNS
40318	3504	3	are	be	VBP
40318	3504	4	:	:	:
40318	3504	5	the	the	DT
40318	3504	6	larger	large	JJR
40318	3504	7	yield	yield	NN
40318	3504	8	due	due	IN
40318	3504	9	to	to	IN
40318	3504	10	excessive	excessive	JJ
40318	3504	11	soaking	soaking	NN
40318	3504	12	tempts	tempt	NNS
40318	3504	13	the	the	DT
40318	3504	14	makers	maker	NNS
40318	3504	15	to	to	TO
40318	3504	16	soak	soak	VB
40318	3504	17	curd	curd	NN
40318	3504	18	beyond	beyond	IN
40318	3504	19	the	the	DT
40318	3504	20	time	time	NN
40318	3504	21	needed	need	VBD
40318	3504	22	to	to	TO
40318	3504	23	relieve	relieve	VB
40318	3504	24	the	the	DT
40318	3504	25	initially	initially	RB
40318	3504	26	sour	sour	JJ
40318	3504	27	condition	condition	NN
40318	3504	28	.	.	.
40318	3505	1	Curd	Curd	NNP
40318	3505	2	soaked	soak	VBD
40318	3505	3	in	in	IN
40318	3505	4	this	this	DT
40318	3505	5	way	way	NN
40318	3505	6	produces	produce	VBZ
40318	3505	7	cheeses	cheese	NNS
40318	3505	8	containing	contain	VBG
40318	3505	9	percentages	percentage	NNS
40318	3505	10	of	of	IN
40318	3505	11	water	water	NN
40318	3505	12	so	so	RB
40318	3505	13	high	high	RB
40318	3505	14	as	as	IN
40318	3505	15	to	to	TO
40318	3505	16	lower	lower	VB
40318	3505	17	their	-PRON-	PRP$
40318	3505	18	quality	quality	NN
40318	3505	19	.	.	.
40318	3506	1	This	this	DT
40318	3506	2	increases	increase	VBZ
40318	3506	3	the	the	DT
40318	3506	4	yield	yield	NN
40318	3506	5	sometimes	sometimes	RB
40318	3506	6	as	as	RB
40318	3506	7	much	much	JJ
40318	3506	8	as	as	IN
40318	3506	9	3	3	CD
40318	3506	10	to	to	IN
40318	3506	11	5	5	CD
40318	3506	12	per	per	NN
40318	3506	13	cent	cent	NN
40318	3506	14	.	.	.
40318	3507	1	Such	such	PDT
40318	3507	2	a	a	DT
40318	3507	3	cheese	cheese	NN
40318	3507	4	is	be	VBZ
40318	3507	5	very	very	RB
40318	3507	6	soft	soft	JJ
40318	3507	7	in	in	IN
40318	3507	8	texture	texture	NN
40318	3507	9	and	and	CC
40318	3507	10	does	do	VBZ
40318	3507	11	not	not	RB
40318	3507	12	cure	cure	VB
40318	3507	13	like	like	IN
40318	3507	14	a	a	DT
40318	3507	15	Cheddar	Cheddar	NNP
40318	3507	16	cheese	cheese	NN
40318	3507	17	which	which	WDT
40318	3507	18	has	have	VBZ
40318	3507	19	not	not	RB
40318	3507	20	been	be	VBN
40318	3507	21	washed	wash	VBN
40318	3507	22	.	.	.
40318	3508	1	Part	part	NN
40318	3508	2	of	of	IN
40318	3508	3	the	the	DT
40318	3508	4	lactic	lactic	JJ
40318	3508	5	acid	acid	NN
40318	3508	6	,	,	,
40318	3508	7	milk	milk	NN
40318	3508	8	-	-	HYPH
40318	3508	9	sugar[100	sugar[100	NNS
40318	3508	10	]	]	-RRB-
40318	3508	11	and	and	CC
40318	3508	12	the	the	DT
40318	3508	13	inorganic	inorganic	JJ
40318	3508	14	salts	salt	NNS
40318	3508	15	are	be	VBP
40318	3508	16	removed	remove	VBN
40318	3508	17	by	by	IN
40318	3508	18	this	this	DT
40318	3508	19	washing	washing	NN
40318	3508	20	.	.	.
40318	3509	1	A	a	DT
40318	3509	2	washed	wash	VBN
40318	3509	3	-	-	HYPH
40318	3509	4	curd	curd	NN
40318	3509	5	cheese	cheese	NN
40318	3509	6	will	will	MD
40318	3509	7	sometimes	sometimes	RB
40318	3509	8	rot	rot	VB
40318	3509	9	,	,	,
40318	3509	10	due	due	IN
40318	3509	11	to	to	IN
40318	3509	12	the	the	DT
40318	3509	13	activity	activity	NN
40318	3509	14	of	of	IN
40318	3509	15	the	the	DT
40318	3509	16	putrefactive	putrefactive	JJ
40318	3509	17	bacteria	bacteria	NNS
40318	3509	18	,	,	,
40318	3509	19	and	and	CC
40318	3509	20	to	to	IN
40318	3509	21	the	the	DT
40318	3509	22	lack	lack	NN
40318	3509	23	of	of	IN
40318	3509	24	the	the	DT
40318	3509	25	restraining	restrain	VBG
40318	3509	26	effect	effect	NN
40318	3509	27	of	of	IN
40318	3509	28	the	the	DT
40318	3509	29	lactic	lactic	JJ
40318	3509	30	acid	acid	NN
40318	3509	31	-	-	HYPH
40318	3509	32	forming	form	VBG
40318	3509	33	bacteria	bacteria	NNS
40318	3509	34	.	.	.
40318	3510	1	Some	some	DT
40318	3510	2	washed	wash	VBN
40318	3510	3	-	-	HYPH
40318	3510	4	curd	curd	NN
40318	3510	5	cheeses	cheese	NNS
40318	3510	6	are	be	VBP
40318	3510	7	so	so	RB
40318	3510	8	soft	soft	JJ
40318	3510	9	that	that	IN
40318	3510	10	they	-PRON-	PRP
40318	3510	11	will	will	MD
40318	3510	12	not	not	RB
40318	3510	13	retain	retain	VB
40318	3510	14	their	-PRON-	PRP$
40318	3510	15	normal	normal	JJ
40318	3510	16	shape	shape	NN
40318	3510	17	.	.	.
40318	3511	1	A	a	DT
40318	3511	2	washed	wash	VBN
40318	3511	3	-	-	HYPH
40318	3511	4	curd	curd	NN
40318	3511	5	cheese	cheese	NN
40318	3511	6	is	be	VBZ
40318	3511	7	never	never	RB
40318	3511	8	sour	sour	JJ
40318	3511	9	because	because	IN
40318	3511	10	the	the	DT
40318	3511	11	milk	milk	NN
40318	3511	12	-	-	HYPH
40318	3511	13	sugar	sugar	NN
40318	3511	14	and	and	CC
40318	3511	15	lactic	lactic	JJ
40318	3511	16	acid	acid	NN
40318	3511	17	have	have	VBP
40318	3511	18	been	be	VBN
40318	3511	19	removed	remove	VBN
40318	3511	20	by	by	IN
40318	3511	21	washing	wash	VBG
40318	3511	22	.	.	.
40318	3512	1	+222	+222	NNP
40318	3512	2	.	.	.
40318	3513	1	English	english	JJ
40318	3513	2	dairy	dairy	NN
40318	3513	3	cheese.+--In	cheese.+--in	VBP
40318	3513	4	some	some	DT
40318	3513	5	localities	locality	NNS
40318	3513	6	cheeses	cheese	NNS
40318	3513	7	are	be	VBP
40318	3513	8	still	still	RB
40318	3513	9	made	make	VBN
40318	3513	10	on	on	IN
40318	3513	11	the	the	DT
40318	3513	12	farms	farm	NNS
40318	3513	13	.	.	.
40318	3514	1	These	these	DT
40318	3514	2	are	be	VBP
40318	3514	3	mostly	mostly	RB
40318	3514	4	produced	produce	VBN
40318	3514	5	after	after	IN
40318	3514	6	the	the	DT
40318	3514	7	stirred	stir	VBN
40318	3514	8	-	-	HYPH
40318	3514	9	curd	curd	NN
40318	3514	10	process	process	NN
40318	3514	11	,	,	,
40318	3514	12	hence	hence	RB
40318	3514	13	are	be	VBP
40318	3514	14	soft	soft	JJ
40318	3514	15	-	-	HYPH
40318	3514	16	bodied	bodied	JJ
40318	3514	17	and	and	CC
40318	3514	18	open	open	RB
40318	3514	19	-	-	HYPH
40318	3514	20	textured	texture	VBN
40318	3514	21	.	.	.
40318	3515	1	They	-PRON-	PRP
40318	3515	2	usually	usually	RB
40318	3515	3	weigh	weigh	VBP
40318	3515	4	ten	ten	NN
40318	3515	5	to	to	IN
40318	3515	6	twelve	twelve	CD
40318	3515	7	pounds	pound	NNS
40318	3515	8	and	and	CC
40318	3515	9	are	be	VBP
40318	3515	10	three	three	CD
40318	3515	11	to	to	TO
40318	3515	12	four	four	CD
40318	3515	13	inches	inch	NNS
40318	3515	14	thick	thick	JJ
40318	3515	15	and	and	CC
40318	3515	16	twelve	twelve	CD
40318	3515	17	inches	inch	NNS
40318	3515	18	in	in	IN
40318	3515	19	diameter	diameter	NN
40318	3515	20	.	.	.
40318	3516	1	+223	+223	NNP
40318	3516	2	.	.	.
40318	3517	1	Pineapple	pineapple	NN
40318	3517	2	cheese.+--This	cheese.+--This	NNP
40318	3517	3	variety	variety	NN
40318	3517	4	derives	derive	VBZ
40318	3517	5	its	-PRON-	PRP$
40318	3517	6	name	name	NN
40318	3517	7	from	from	IN
40318	3517	8	the	the	DT
40318	3517	9	fact	fact	NN
40318	3517	10	that	that	IN
40318	3517	11	the	the	DT
40318	3517	12	cheeses	cheese	NNS
40318	3517	13	are	be	VBP
40318	3517	14	made	make	VBN
40318	3517	15	in	in	IN
40318	3517	16	about	about	IN
40318	3517	17	the	the	DT
40318	3517	18	size	size	NN
40318	3517	19	and	and	CC
40318	3517	20	shape	shape	NN
40318	3517	21	of	of	IN
40318	3517	22	a	a	DT
40318	3517	23	pineapple	pineapple	NN
40318	3517	24	.	.	.
40318	3518	1	The	the	DT
40318	3518	2	curd	curd	NN
40318	3518	3	is	be	VBZ
40318	3518	4	made	make	VBN
40318	3518	5	after	after	IN
40318	3518	6	the	the	DT
40318	3518	7	Cheddar	Cheddar	NNP
40318	3518	8	process	process	NN
40318	3518	9	from	from	IN
40318	3518	10	either	either	CC
40318	3518	11	whole	whole	JJ
40318	3518	12	milk	milk	NN
40318	3518	13	or	or	CC
40318	3518	14	partly	partly	RB
40318	3518	15	skimmed	skim	VBN
40318	3518	16	milk	milk	NN
40318	3518	17	.	.	.
40318	3519	1	It	-PRON-	PRP
40318	3519	2	is	be	VBZ
40318	3519	3	pressed	press	VBN
40318	3519	4	in	in	IN
40318	3519	5	molds	mold	NNS
40318	3519	6	shaped	shape	VBN
40318	3519	7	like	like	IN
40318	3519	8	a	a	DT
40318	3519	9	pineapple	pineapple	NN
40318	3519	10	.	.	.
40318	3520	1	The	the	DT
40318	3520	2	cheeses	cheese	NNS
40318	3520	3	are	be	VBP
40318	3520	4	then	then	RB
40318	3520	5	hung	hang	VBN
40318	3520	6	in	in	IN
40318	3520	7	nets	net	NNS
40318	3520	8	to	to	TO
40318	3520	9	give	give	VB
40318	3520	10	the	the	DT
40318	3520	11	checked	checked	JJ
40318	3520	12	appearance	appearance	NN
40318	3520	13	on	on	IN
40318	3520	14	the	the	DT
40318	3520	15	surface	surface	NN
40318	3520	16	.	.	.
40318	3521	1	They	-PRON-	PRP
40318	3521	2	are	be	VBP
40318	3521	3	rubbed	rub	VBN
40318	3521	4	with	with	IN
40318	3521	5	linseed	linseed	NN
40318	3521	6	oil	oil	NN
40318	3521	7	to	to	TO
40318	3521	8	prevent	prevent	VB
40318	3521	9	the	the	DT
40318	3521	10	surface	surface	NN
40318	3521	11	cracking	crack	VBG
40318	3521	12	,	,	,
40318	3521	13	and	and	CC
40318	3521	14	finally	finally	RB
40318	3521	15	are	be	VBP
40318	3521	16	shellacked	shellac	VBN
40318	3521	17	.	.	.
40318	3522	1	+224	+224	NNP
40318	3522	2	.	.	.
40318	3523	1	Leyden.+--Among	Leyden.+--Among	NNP
40318	3523	2	specialties	specialties	NNP
40318	3523	3	,	,	,
40318	3523	4	a	a	DT
40318	3523	5	cheese	cheese	NN
40318	3523	6	called	call	VBN
40318	3523	7	Leyden	Leyden	NNP
40318	3523	8	originating	originate	VBG
40318	3523	9	in	in	IN
40318	3523	10	Holland	Holland	NNP
40318	3523	11	is	be	VBZ
40318	3523	12	made	make	VBN
40318	3523	13	in	in	IN
40318	3523	14	Michigan	Michigan	NNP
40318	3523	15	and	and	CC
40318	3523	16	New	New	NNP
40318	3523	17	York	York	NNP
40318	3523	18	.	.	.
40318	3524	1	This	this	DT
40318	3524	2	is	be	VBZ
40318	3524	3	a	a	DT
40318	3524	4	part	part	NN
40318	3524	5	skim	skim	NN
40318	3524	6	cheese	cheese	NN
40318	3524	7	heavily	heavily	RB
40318	3524	8	spiced	spice	VBN
40318	3524	9	with	with	IN
40318	3524	10	caraway	caraway	JJ
40318	3524	11	seed	seed	NN
40318	3524	12	.	.	.
40318	3525	1	The	the	DT
40318	3525	2	ripe	ripe	JJ
40318	3525	3	cheese	cheese	NN
40318	3525	4	is	be	VBZ
40318	3525	5	colored	color	VBN
40318	3525	6	red	red	JJ
40318	3525	7	as	as	IN
40318	3525	8	it	-PRON-	PRP
40318	3525	9	goes	go	VBZ
40318	3525	10	to	to	IN
40318	3525	11	market	market	NN
40318	3525	12	.	.	.
40318	3526	1	+225	+225	JJ
40318	3526	2	.	.	.
40318	3527	1	Cheddar	Cheddar	NNP
40318	3527	2	cheese	cheese	NN
40318	3527	3	with	with	IN
40318	3527	4	pimientos.+--Recently	pimientos.+--recently	RB
40318	3527	5	some	some	DT
40318	3527	6	Cheddar	Cheddar	NNP
40318	3527	7	cheeses	cheese	NNS
40318	3527	8	have	have	VBP
40318	3527	9	been	be	VBN
40318	3527	10	made	make	VBN
40318	3527	11	with	with	IN
40318	3527	12	pimientos	pimientos	NN
40318	3527	13	added	add	VBN
40318	3527	14	.	.	.
40318	3528	1	This	this	DT
40318	3528	2	gives	give	VBZ
40318	3528	3	a	a	DT
40318	3528	4	mixture	mixture	NN
40318	3528	5	of	of	IN
40318	3528	6	characteristic	characteristic	JJ
40318	3528	7	Cheddar	Cheddar	NNP
40318	3528	8	and	and	CC
40318	3528	9	pimiento	pimiento	NN
40318	3528	10	flavors	flavor	NNS
40318	3528	11	,	,	,
40318	3528	12	which	which	WDT
40318	3528	13	seems	seem	VBZ
40318	3528	14	to	to	TO
40318	3528	15	be	be	VB
40318	3528	16	desired	desire	VBN
40318	3528	17	by	by	IN
40318	3528	18	some	some	DT
40318	3528	19	persons	person	NNS
40318	3528	20	.	.	.
40318	3529	1	An	an	DT
40318	3529	2	ordinary	ordinary	JJ
40318	3529	3	Cheddar	Cheddar	NNP
40318	3529	4	curd	curd	NN
40318	3529	5	is	be	VBZ
40318	3529	6	made	make	VBN
40318	3529	7	and	and	CC
40318	3529	8	the	the	DT
40318	3529	9	pimientos	pimientos	NN
40318	3529	10	added	add	VBD
40318	3529	11	just	just	RB
40318	3529	12	before	before	IN
40318	3529	13	salting	salt	VBG
40318	3529	14	.	.	.
40318	3530	1	The	the	DT
40318	3530	2	pimientos	pimiento	NNS
40318	3530	3	are	be	VBP
40318	3530	4	ground	grind	VBN
40318	3530	5	rather	rather	RB
40318	3530	6	coarsely	coarsely	RB
40318	3530	7	and	and	CC
40318	3530	8	then	then	RB
40318	3530	9	added	add	VBD
40318	3530	10	to	to	IN
40318	3530	11	the	the	DT
40318	3530	12	curd	curd	NN
40318	3530	13	together	together	RB
40318	3530	14	with	with	IN
40318	3530	15	the	the	DT
40318	3530	16	liquid	liquid	NN
40318	3530	17	which	which	WDT
40318	3530	18	was	be	VBD
40318	3530	19	with	with	IN
40318	3530	20	the	the	DT
40318	3530	21	pimientos	pimientos	NN
40318	3530	22	in	in	IN
40318	3530	23	the	the	DT
40318	3530	24	can	can	NN
40318	3530	25	.	.	.
40318	3531	1	The	the	DT
40318	3531	2	pimiento	pimiento	NNS
40318	3531	3	should	should	MD
40318	3531	4	be	be	VB
40318	3531	5	thoroughly	thoroughly	RB
40318	3531	6	and	and	CC
40318	3531	7	evenly	evenly	RB
40318	3531	8	mixed	mix	VBN
40318	3531	9	with	with	IN
40318	3531	10	the	the	DT
40318	3531	11	curd	curd	NN
40318	3531	12	to	to	TO
40318	3531	13	insure	insure	VB
40318	3531	14	a	a	DT
40318	3531	15	uniform	uniform	JJ
40318	3531	16	distribution	distribution	NN
40318	3531	17	and	and	CC
40318	3531	18	mottled	mottle	VBN
40318	3531	19	color	color	NN
40318	3531	20	in	in	IN
40318	3531	21	the	the	DT
40318	3531	22	cheese	cheese	NN
40318	3531	23	.	.	.
40318	3532	1	The	the	DT
40318	3532	2	salt	salt	NN
40318	3532	3	is	be	VBZ
40318	3532	4	then	then	RB
40318	3532	5	applied	apply	VBN
40318	3532	6	.	.	.
40318	3533	1	The	the	DT
40318	3533	2	remainder	remainder	NN
40318	3533	3	of	of	IN
40318	3533	4	the	the	DT
40318	3533	5	process	process	NN
40318	3533	6	is	be	VBZ
40318	3533	7	the	the	DT
40318	3533	8	same	same	JJ
40318	3533	9	as	as	IN
40318	3533	10	for	for	IN
40318	3533	11	ordinary	ordinary	JJ
40318	3533	12	Cheddar	Cheddar	NNP
40318	3533	13	cheese	cheese	NN
40318	3533	14	.	.	.
40318	3534	1	+226	+226	NNP
40318	3534	2	.	.	.
40318	3535	1	Sage	sage	NN
40318	3535	2	cheese+	cheese+	NN
40318	3535	3	is	be	VBZ
40318	3535	4	a	a	DT
40318	3535	5	product	product	NN
40318	3535	6	flavored	flavor	VBN
40318	3535	7	from	from	IN
40318	3535	8	the	the	DT
40318	3535	9	leaves	leave	NNS
40318	3535	10	of	of	IN
40318	3535	11	the	the	DT
40318	3535	12	ordinary	ordinary	JJ
40318	3535	13	garden	garden	NN
40318	3535	14	sage	sage	NN
40318	3535	15	.	.	.
40318	3536	1	It	-PRON-	PRP
40318	3536	2	is	be	VBZ
40318	3536	3	made	make	VBN
40318	3536	4	by	by	IN
40318	3536	5	two	two	CD
40318	3536	6	methods	method	NNS
40318	3536	7	:	:	:
40318	3536	8	one	one	CD
40318	3536	9	,	,	,
40318	3536	10	in	in	IN
40318	3536	11	which	which	WDT
40318	3536	12	the	the	DT
40318	3536	13	sage	sage	NN
40318	3536	14	leaves	leave	NNS
40318	3536	15	are	be	VBP
40318	3536	16	used	use	VBN
40318	3536	17	,	,	,
40318	3536	18	and	and	CC
40318	3536	19	the	the	DT
40318	3536	20	other	other	JJ
40318	3536	21	,	,	,
40318	3536	22	in	in	IN
40318	3536	23	which	which	WDT
40318	3536	24	a	a	DT
40318	3536	25	part	part	NN
40318	3536	26	of	of	IN
40318	3536	27	the	the	DT
40318	3536	28	curd	curd	NN
40318	3536	29	is	be	VBZ
40318	3536	30	colored	color	VBN
40318	3536	31	to	to	TO
40318	3536	32	imitate	imitate	VB
40318	3536	33	that	that	IN
40318	3536	34	given	give	VBN
40318	3536	35	by	by	IN
40318	3536	36	the	the	DT
40318	3536	37	sage	sage	NN
40318	3536	38	leaves	leave	NNS
40318	3536	39	,	,	,
40318	3536	40	and	and	CC
40318	3536	41	sage	sage	NN
40318	3536	42	oil	oil	NN
40318	3536	43	or	or	CC
40318	3536	44	tea	tea	NN
40318	3536	45	is	be	VBZ
40318	3536	46	used	use	VBN
40318	3536	47	to	to	TO
40318	3536	48	give	give	VB
40318	3536	49	the	the	DT
40318	3536	50	flavor	flavor	NN
40318	3536	51	.	.	.
40318	3537	1	In	in	IN
40318	3537	2	the	the	DT
40318	3537	3	leaf	leaf	NN
40318	3537	4	method	method	NN
40318	3537	5	,	,	,
40318	3537	6	a	a	DT
40318	3537	7	regular	regular	JJ
40318	3537	8	Cheddar	Cheddar	NNP
40318	3537	9	cheese	cheese	NN
40318	3537	10	curd	curd	NN
40318	3537	11	is	be	VBZ
40318	3537	12	made	make	VBN
40318	3537	13	up	up	RP
40318	3537	14	to	to	IN
40318	3537	15	the	the	DT
40318	3537	16	time	time	NN
40318	3537	17	of	of	IN
40318	3537	18	salting	salt	VBG
40318	3537	19	.	.	.
40318	3538	1	Just	just	RB
40318	3538	2	before	before	IN
40318	3538	3	the	the	DT
40318	3538	4	salt	salt	NN
40318	3538	5	is	be	VBZ
40318	3538	6	added	add	VBN
40318	3538	7	,	,	,
40318	3538	8	sage	sage	NN
40318	3538	9	leaves	leave	NNS
40318	3538	10	are	be	VBP
40318	3538	11	mixed	mix	VBN
40318	3538	12	with	with	IN
40318	3538	13	the	the	DT
40318	3538	14	curd	curd	NN
40318	3538	15	.	.	.
40318	3539	1	The	the	DT
40318	3539	2	leaves	leave	NNS
40318	3539	3	should	should	MD
40318	3539	4	be	be	VB
40318	3539	5	dried	dry	VBN
40318	3539	6	and	and	CC
40318	3539	7	freed	free	VBN
40318	3539	8	from	from	IN
40318	3539	9	stems	stem	NNS
40318	3539	10	and	and	CC
40318	3539	11	other	other	JJ
40318	3539	12	coarse	coarse	JJ
40318	3539	13	particles	particle	NNS
40318	3539	14	and	and	CC
40318	3539	15	the	the	DT
40318	3539	16	leaves	leave	NNS
40318	3539	17	themselves	-PRON-	PRP
40318	3539	18	broken	break	VBD
40318	3539	19	up	up	RP
40318	3539	20	rather	rather	RB
40318	3539	21	finely	finely	RB
40318	3539	22	.	.	.
40318	3540	1	The	the	DT
40318	3540	2	leaves	leave	NNS
40318	3540	3	are	be	VBP
40318	3540	4	then	then	RB
40318	3540	5	added	add	VBN
40318	3540	6	at	at	IN
40318	3540	7	the	the	DT
40318	3540	8	rate	rate	NN
40318	3540	9	of	of	IN
40318	3540	10	3	3	CD
40318	3540	11	ounces	ounce	NNS
40318	3540	12	for	for	IN
40318	3540	13	every	every	DT
40318	3540	14	1000	1000	CD
40318	3540	15	pounds	pound	NNS
40318	3540	16	of	of	IN
40318	3540	17	milk	milk	NN
40318	3540	18	.	.	.
40318	3541	1	Care	care	NN
40318	3541	2	must	must	MD
40318	3541	3	be	be	VB
40318	3541	4	exercised	exercise	VBN
40318	3541	5	to	to	TO
40318	3541	6	see	see	VB
40318	3541	7	that	that	IN
40318	3541	8	the	the	DT
40318	3541	9	leaves	leave	NNS
40318	3541	10	are	be	VBP
40318	3541	11	evenly	evenly	RB
40318	3541	12	mixed	mix	VBN
40318	3541	13	through	through	IN
40318	3541	14	the	the	DT
40318	3541	15	curd	curd	NN
40318	3541	16	or	or	CC
40318	3541	17	an	an	DT
40318	3541	18	evenly	evenly	RB
40318	3541	19	mottled	mottle	VBN
40318	3541	20	cheese	cheese	NN
40318	3541	21	will	will	MD
40318	3541	22	not	not	RB
40318	3541	23	result	result	VB
40318	3541	24	.	.	.
40318	3542	1	The	the	DT
40318	3542	2	salt	salt	NN
40318	3542	3	is	be	VBZ
40318	3542	4	then	then	RB
40318	3542	5	added	add	VBN
40318	3542	6	.	.	.
40318	3543	1	This	this	DT
40318	3543	2	sequence	sequence	NN
40318	3543	3	seems	seem	VBZ
40318	3543	4	to	to	TO
40318	3543	5	increase	increase	VB
40318	3543	6	the	the	DT
40318	3543	7	absorption	absorption	NN
40318	3543	8	of	of	IN
40318	3543	9	the	the	DT
40318	3543	10	flavor	flavor	NN
40318	3543	11	by	by	IN
40318	3543	12	the	the	DT
40318	3543	13	curd	curd	NN
40318	3543	14	.	.	.
40318	3544	1	If	if	IN
40318	3544	2	these	these	DT
40318	3544	3	cheeses	cheese	NNS
40318	3544	4	are	be	VBP
40318	3544	5	consumed	consume	VBN
40318	3544	6	as	as	RB
40318	3544	7	soon	soon	RB
40318	3544	8	as	as	IN
40318	3544	9	well	well	RB
40318	3544	10	cured	cure	VBN
40318	3544	11	,	,	,
40318	3544	12	no	no	DT
40318	3544	13	fault	fault	NN
40318	3544	14	can	can	MD
40318	3544	15	be	be	VB
40318	3544	16	found	find	VBN
40318	3544	17	.	.	.
40318	3545	1	On	on	IN
40318	3545	2	the	the	DT
40318	3545	3	other	other	JJ
40318	3545	4	hand	hand	NN
40318	3545	5	,	,	,
40318	3545	6	if	if	IN
40318	3545	7	they	-PRON-	PRP
40318	3545	8	are	be	VBP
40318	3545	9	held	hold	VBN
40318	3545	10	for	for	IN
40318	3545	11	any	any	DT
40318	3545	12	length	length	NN
40318	3545	13	of	of	IN
40318	3545	14	time	time	NN
40318	3545	15	,	,	,
40318	3545	16	yellow	yellow	JJ
40318	3545	17	areas	area	NNS
40318	3545	18	form	form	VBP
40318	3545	19	about	about	IN
40318	3545	20	each	each	DT
40318	3545	21	piece	piece	NN
40318	3545	22	of	of	IN
40318	3545	23	sage	sage	NN
40318	3545	24	leaf	leaf	NN
40318	3545	25	;	;	:
40318	3545	26	the	the	DT
40318	3545	27	leaves	leave	NNS
40318	3545	28	decay	decay	VBP
40318	3545	29	rapidly	rapidly	RB
40318	3545	30	and	and	CC
40318	3545	31	spoil	spoil	VB
40318	3545	32	the	the	DT
40318	3545	33	cheese	cheese	NN
40318	3545	34	.	.	.
40318	3546	1	This	this	DT
40318	3546	2	method	method	NN
40318	3546	3	gives	give	VBZ
40318	3546	4	a	a	DT
40318	3546	5	very	very	RB
40318	3546	6	true	true	JJ
40318	3546	7	flavored	flavored	JJ
40318	3546	8	sage	sage	NN
40318	3546	9	cheese	cheese	NN
40318	3546	10	,	,	,
40318	3546	11	the	the	DT
40318	3546	12	only	only	JJ
40318	3546	13	objection	objection	NN
40318	3546	14	being	be	VBG
40318	3546	15	that	that	IN
40318	3546	16	it	-PRON-	PRP
40318	3546	17	can	can	MD
40318	3546	18	not	not	RB
40318	3546	19	be	be	VB
40318	3546	20	held	hold	VBN
40318	3546	21	in	in	IN
40318	3546	22	storage	storage	NN
40318	3546	23	for	for	IN
40318	3546	24	any	any	DT
40318	3546	25	length	length	NN
40318	3546	26	of	of	IN
40318	3546	27	time	time	NN
40318	3546	28	without	without	IN
40318	3546	29	a	a	DT
40318	3546	30	marked	marked	JJ
40318	3546	31	deterioration	deterioration	NN
40318	3546	32	.	.	.
40318	3547	1	In	in	IN
40318	3547	2	the	the	DT
40318	3547	3	other	other	JJ
40318	3547	4	method	method	NN
40318	3547	5	of	of	IN
40318	3547	6	making	make	VBG
40318	3547	7	sage	sage	NN
40318	3547	8	cheese	cheese	NN
40318	3547	9	,	,	,
40318	3547	10	either	either	CC
40318	3547	11	a	a	DT
40318	3547	12	vat	vat	NN
40318	3547	13	with	with	IN
40318	3547	14	a	a	DT
40318	3547	15	movable	movable	JJ
40318	3547	16	partition	partition	NN
40318	3547	17	or	or	CC
40318	3547	18	a	a	DT
40318	3547	19	large	large	JJ
40318	3547	20	and	and	CC
40318	3547	21	a	a	DT
40318	3547	22	small	small	JJ
40318	3547	23	vat	vat	NN
40318	3547	24	must	must	MD
40318	3547	25	be	be	VB
40318	3547	26	used	use	VBN
40318	3547	27	.	.	.
40318	3548	1	In	in	IN
40318	3548	2	many	many	JJ
40318	3548	3	cases	case	NNS
40318	3548	4	the	the	DT
40318	3548	5	receiving	receiving	NN
40318	3548	6	can	can	MD
40318	3548	7	is	be	VBZ
40318	3548	8	used	use	VBN
40318	3548	9	as	as	IN
40318	3548	10	the	the	DT
40318	3548	11	small	small	JJ
40318	3548	12	vat	vat	NN
40318	3548	13	.	.	.
40318	3549	1	After	after	IN
40318	3549	2	the	the	DT
40318	3549	3	milk	milk	NN
40318	3549	4	is	be	VBZ
40318	3549	5	properly	properly	RB
40318	3549	6	ripened	ripen	VBN
40318	3549	7	and	and	CC
40318	3549	8	ready	ready	JJ
40318	3549	9	to	to	TO
40318	3549	10	set	set	VB
40318	3549	11	,	,	,
40318	3549	12	one	one	CD
40318	3549	13	-	-	HYPH
40318	3549	14	sixth	sixth	RB
40318	3549	15	to	to	IN
40318	3549	16	one	one	CD
40318	3549	17	-	-	HYPH
40318	3549	18	seventh	seventh	JJ
40318	3549	19	of	of	IN
40318	3549	20	the	the	DT
40318	3549	21	milk	milk	NN
40318	3549	22	is	be	VBZ
40318	3549	23	put	put	VBN
40318	3549	24	into	into	IN
40318	3549	25	the	the	DT
40318	3549	26	small	small	JJ
40318	3549	27	vat	vat	NN
40318	3549	28	.	.	.
40318	3550	1	To	to	IN
40318	3550	2	this	this	DT
40318	3550	3	small	small	JJ
40318	3550	4	vat	vat	NN
40318	3550	5	,	,	,
40318	3550	6	green	green	JJ
40318	3550	7	coloring	coloring	NN
40318	3550	8	matter	matter	NN
40318	3550	9	is	be	VBZ
40318	3550	10	added	add	VBN
40318	3550	11	.	.	.
40318	3551	1	Juice	juice	NN
40318	3551	2	from	from	IN
40318	3551	3	the	the	DT
40318	3551	4	leaves	leave	NNS
40318	3551	5	of	of	IN
40318	3551	6	corn	corn	NN
40318	3551	7	,	,	,
40318	3551	8	clover	clover	NN
40318	3551	9	,	,	,
40318	3551	10	or	or	CC
40318	3551	11	spinach	spinach	NN
40318	3551	12	was	be	VBD
40318	3551	13	formerly	formerly	RB
40318	3551	14	used	use	VBN
40318	3551	15	as	as	IN
40318	3551	16	coloring	color	VBG
40318	3551	17	.	.	.
40318	3552	1	Consequently	consequently	RB
40318	3552	2	the	the	DT
40318	3552	3	manufacture	manufacture	NN
40318	3552	4	of	of	IN
40318	3552	5	sage	sage	NN
40318	3552	6	cheese	cheese	NN
40318	3552	7	by	by	IN
40318	3552	8	this	this	DT
40318	3552	9	method	method	NN
40318	3552	10	was	be	VBD
40318	3552	11	limited	limit	VBN
40318	3552	12	to	to	IN
40318	3552	13	the	the	DT
40318	3552	14	seasons	season	NNS
40318	3552	15	of	of	IN
40318	3552	16	the	the	DT
40318	3552	17	year	year	NN
40318	3552	18	when	when	WRB
40318	3552	19	these	these	DT
40318	3552	20	leaves	leave	NNS
40318	3552	21	could	could	MD
40318	3552	22	be	be	VB
40318	3552	23	obtained	obtain	VBN
40318	3552	24	.	.	.
40318	3553	1	Now	now	RB
40318	3553	2	,	,	,
40318	3553	3	however	however	RB
40318	3553	4	,	,	,
40318	3553	5	the	the	DT
40318	3553	6	dairy	dairy	NN
40318	3553	7	supply	supply	NN
40318	3553	8	houses	house	NNS
40318	3553	9	have	have	VBP
40318	3553	10	a	a	DT
40318	3553	11	harmless	harmless	JJ
40318	3553	12	green	green	JJ
40318	3553	13	color	color	NN
40318	3553	14	paste	paste	NN
40318	3553	15	which	which	WDT
40318	3553	16	is	be	VBZ
40318	3553	17	much	much	RB
40318	3553	18	cheaper	cheap	JJR
40318	3553	19	and	and	CC
40318	3553	20	can	can	MD
40318	3553	21	be	be	VB
40318	3553	22	secured	secure	VBN
40318	3553	23	at	at	IN
40318	3553	24	any	any	DT
40318	3553	25	season	season	NN
40318	3553	26	of	of	IN
40318	3553	27	the	the	DT
40318	3553	28	year	year	NN
40318	3553	29	.	.	.
40318	3554	1	The	the	DT
40318	3554	2	amount	amount	NN
40318	3554	3	of	of	IN
40318	3554	4	color	color	NN
40318	3554	5	paste	paste	NN
40318	3554	6	to	to	TO
40318	3554	7	use	use	NN
40318	3554	8	will	will	MD
40318	3554	9	vary	vary	VB
40318	3554	10	from	from	IN
40318	3554	11	30	30	CD
40318	3554	12	to	to	TO
40318	3554	13	35	35	CD
40318	3554	14	c.c	c.c	NNP
40318	3554	15	.	.	.
40318	3555	1	for	for	IN
40318	3555	2	every	every	DT
40318	3555	3	1000	1000	CD
40318	3555	4	pounds	pound	NNS
40318	3555	5	of	of	IN
40318	3555	6	total	total	JJ
40318	3555	7	milk	milk	NN
40318	3555	8	.	.	.
40318	3556	1	This	this	DT
40318	3556	2	should	should	MD
40318	3556	3	be	be	VB
40318	3556	4	added	add	VBN
40318	3556	5	to	to	IN
40318	3556	6	the	the	DT
40318	3556	7	small	small	JJ
40318	3556	8	vat	vat	NN
40318	3556	9	of	of	IN
40318	3556	10	milk	milk	NN
40318	3556	11	.	.	.
40318	3557	1	It	-PRON-	PRP
40318	3557	2	gives	give	VBZ
40318	3557	3	a	a	DT
40318	3557	4	green	green	JJ
40318	3557	5	milk	milk	NN
40318	3557	6	and	and	CC
40318	3557	7	later	later	RB
40318	3557	8	a	a	DT
40318	3557	9	green	green	JJ
40318	3557	10	curd	curd	NN
40318	3557	11	.	.	.
40318	3558	1	Both	both	DT
40318	3558	2	vats	vat	NNS
40318	3558	3	are	be	VBP
40318	3558	4	worked	work	VBN
40318	3558	5	along	along	RB
40318	3558	6	together	together	RB
40318	3558	7	,	,	,
40318	3558	8	until	until	IN
40318	3558	9	the	the	DT
40318	3558	10	time	time	NN
40318	3558	11	for	for	IN
40318	3558	12	removing	remove	VBG
40318	3558	13	the	the	DT
40318	3558	14	whey	whey	NN
40318	3558	15	.	.	.
40318	3559	1	Then	then	RB
40318	3559	2	the	the	DT
40318	3559	3	partition	partition	NN
40318	3559	4	in	in	IN
40318	3559	5	the	the	DT
40318	3559	6	vat	vat	NN
40318	3559	7	is	be	VBZ
40318	3559	8	removed	remove	VBN
40318	3559	9	or	or	CC
40318	3559	10	the	the	DT
40318	3559	11	small	small	JJ
40318	3559	12	vat	vat	NN
40318	3559	13	is	be	VBZ
40318	3559	14	mixed	mix	VBN
40318	3559	15	with	with	IN
40318	3559	16	the	the	DT
40318	3559	17	large	large	JJ
40318	3559	18	one	one	NN
40318	3559	19	.	.	.
40318	3560	1	The	the	DT
40318	3560	2	green	green	JJ
40318	3560	3	curd	curd	NN
40318	3560	4	should	should	MD
40318	3560	5	then	then	RB
40318	3560	6	be	be	VB
40318	3560	7	evenly	evenly	RB
40318	3560	8	mixed	mix	VBN
40318	3560	9	with	with	IN
40318	3560	10	the	the	DT
40318	3560	11	white	white	JJ
40318	3560	12	one	one	CD
40318	3560	13	or	or	CC
40318	3560	14	an	an	DT
40318	3560	15	even	even	RB
40318	3560	16	green	green	JJ
40318	3560	17	mottled	mottle	VBN
40318	3560	18	cheese	cheese	NN
40318	3560	19	will	will	MD
40318	3560	20	not	not	RB
40318	3560	21	result	result	VB
40318	3560	22	.	.	.
40318	3561	1	The	the	DT
40318	3561	2	curds	curd	NNS
40318	3561	3	should	should	MD
40318	3561	4	not	not	RB
40318	3561	5	be	be	VB
40318	3561	6	mixed	mix	VBN
40318	3561	7	until	until	IN
40318	3561	8	they	-PRON-	PRP
40318	3561	9	are	be	VBP
40318	3561	10	well	well	RB
40318	3561	11	firmed	firmed	JJ
40318	3561	12	or	or	CC
40318	3561	13	the	the	DT
40318	3561	14	white	white	JJ
40318	3561	15	curd	curd	NNP
40318	3561	16	will	will	MD
40318	3561	17	take	take	VB
40318	3561	18	on	on	RP
40318	3561	19	a	a	DT
40318	3561	20	greenish	greenish	JJ
40318	3561	21	cast	cast	NN
40318	3561	22	and	and	CC
40318	3561	23	spoil	spoil	VB
40318	3561	24	the	the	DT
40318	3561	25	appearance	appearance	NN
40318	3561	26	of	of	IN
40318	3561	27	the	the	DT
40318	3561	28	cheese	cheese	NN
40318	3561	29	.	.	.
40318	3562	1	After	after	IN
40318	3562	2	the	the	DT
40318	3562	3	whey	whey	NN
40318	3562	4	is	be	VBZ
40318	3562	5	removed	remove	VBN
40318	3562	6	,	,	,
40318	3562	7	the	the	DT
40318	3562	8	curd	curd	NN
40318	3562	9	is	be	VBZ
40318	3562	10	allowed	allow	VBN
40318	3562	11	to	to	TO
40318	3562	12	mat	mat	VB
40318	3562	13	as	as	IN
40318	3562	14	in	in	IN
40318	3562	15	ordinary	ordinary	JJ
40318	3562	16	Cheddar	Cheddar	NNP
40318	3562	17	but	but	CC
40318	3562	18	care	care	NN
40318	3562	19	must	must	MD
40318	3562	20	be	be	VB
40318	3562	21	exercised	exercise	VBN
40318	3562	22	to	to	TO
40318	3562	23	pile	pile	VB
40318	3562	24	the	the	DT
40318	3562	25	curd	curd	NN
40318	3562	26	so	so	IN
40318	3562	27	that	that	IN
40318	3562	28	it	-PRON-	PRP
40318	3562	29	can	can	MD
40318	3562	30	not	not	RB
40318	3562	31	spread	spread	VB
40318	3562	32	or	or	CC
40318	3562	33	"	"	``
40318	3562	34	draw	draw	VB
40318	3562	35	"	"	''
40318	3562	36	out	out	RP
40318	3562	37	.	.	.
40318	3563	1	If	if	IN
40318	3563	2	it	-PRON-	PRP
40318	3563	3	does	do	VBZ
40318	3563	4	draw	draw	VB
40318	3563	5	out	out	RP
40318	3563	6	,	,	,
40318	3563	7	the	the	DT
40318	3563	8	small	small	JJ
40318	3563	9	green	green	JJ
40318	3563	10	spots	spot	NNS
40318	3563	11	will	will	MD
40318	3563	12	be	be	VB
40318	3563	13	stretched	stretch	VBN
40318	3563	14	out	out	RP
40318	3563	15	and	and	CC
40318	3563	16	large	large	JJ
40318	3563	17	blotches	blotch	NNS
40318	3563	18	or	or	CC
40318	3563	19	patches	patch	NNS
40318	3563	20	of	of	IN
40318	3563	21	green	green	JJ
40318	3563	22	will	will	MD
40318	3563	23	be	be	VB
40318	3563	24	the	the	DT
40318	3563	25	result	result	NN
40318	3563	26	.	.	.
40318	3564	1	The	the	DT
40318	3564	2	cheese	cheese	NN
40318	3564	3	-	-	HYPH
40318	3564	4	maker	maker	NN
40318	3564	5	must	must	MD
40318	3564	6	watch	watch	VB
40318	3564	7	the	the	DT
40318	3564	8	curd	curd	NN
40318	3564	9	closely	closely	RB
40318	3564	10	or	or	CC
40318	3564	11	he	-PRON-	PRP
40318	3564	12	may	may	MD
40318	3564	13	not	not	RB
40318	3564	14	secure	secure	VB
40318	3564	15	the	the	DT
40318	3564	16	much	much	RB
40318	3564	17	desired	desire	VBN
40318	3564	18	small	small	JJ
40318	3564	19	green	green	JJ
40318	3564	20	mottles	mottle	NNS
40318	3564	21	.	.	.
40318	3565	1	When	when	WRB
40318	3565	2	the	the	DT
40318	3565	3	curd	curd	NN
40318	3565	4	is	be	VBZ
40318	3565	5	well	well	RB
40318	3565	6	matted	matted	JJ
40318	3565	7	,	,	,
40318	3565	8	it	-PRON-	PRP
40318	3565	9	is	be	VBZ
40318	3565	10	milled	mill	VBN
40318	3565	11	as	as	IN
40318	3565	12	in	in	IN
40318	3565	13	Cheddar	Cheddar	NNP
40318	3565	14	.	.	.
40318	3566	1	Just	just	RB
40318	3566	2	before	before	IN
40318	3566	3	the	the	DT
40318	3566	4	salt	salt	NN
40318	3566	5	is	be	VBZ
40318	3566	6	added	add	VBN
40318	3566	7	,	,	,
40318	3566	8	the	the	DT
40318	3566	9	sage	sage	NN
40318	3566	10	extract	extract	NN
40318	3566	11	is	be	VBZ
40318	3566	12	applied	apply	VBN
40318	3566	13	to	to	IN
40318	3566	14	the	the	DT
40318	3566	15	curd	curd	NN
40318	3566	16	.	.	.
40318	3567	1	The	the	DT
40318	3567	2	sage	sage	NN
40318	3567	3	extract	extract	NN
40318	3567	4	can	can	MD
40318	3567	5	be	be	VB
40318	3567	6	obtained	obtain	VBN
40318	3567	7	from	from	IN
40318	3567	8	dairy	dairy	NN
40318	3567	9	supply	supply	NN
40318	3567	10	houses	house	NNS
40318	3567	11	,	,	,
40318	3567	12	or	or	CC
40318	3567	13	a	a	DT
40318	3567	14	sage	sage	NN
40318	3567	15	tea	tea	NN
40318	3567	16	can	can	MD
40318	3567	17	be	be	VB
40318	3567	18	made	make	VBN
40318	3567	19	by	by	IN
40318	3567	20	steeping	steep	VBG
40318	3567	21	the	the	DT
40318	3567	22	sage	sage	NN
40318	3567	23	leaves	leave	NNS
40318	3567	24	.	.	.
40318	3568	1	In	in	IN
40318	3568	2	many	many	JJ
40318	3568	3	cases	case	NNS
40318	3568	4	the	the	DT
40318	3568	5	commercial	commercial	JJ
40318	3568	6	extract	extract	NN
40318	3568	7	gives	give	VBZ
40318	3568	8	the	the	DT
40318	3568	9	cheese	cheese	NN
40318	3568	10	a	a	DT
40318	3568	11	strong	strong	JJ
40318	3568	12	disagreeable	disagreeable	JJ
40318	3568	13	flavor	flavor	NN
40318	3568	14	,	,	,
40318	3568	15	but	but	CC
40318	3568	16	not	not	RB
40318	3568	17	a	a	DT
40318	3568	18	true	true	JJ
40318	3568	19	sage	sage	NN
40318	3568	20	flavor	flavor	NN
40318	3568	21	.	.	.
40318	3569	1	The	the	DT
40318	3569	2	sage	sage	NN
40318	3569	3	tea	tea	NN
40318	3569	4	gives	give	VBZ
40318	3569	5	a	a	DT
40318	3569	6	flavor	flavor	NN
40318	3569	7	more	more	RBR
40318	3569	8	like	like	IN
40318	3569	9	that	that	DT
40318	3569	10	of	of	IN
40318	3569	11	the	the	DT
40318	3569	12	leaves	leave	NNS
40318	3569	13	themselves	-PRON-	PRP
40318	3569	14	.	.	.
40318	3570	1	Too	too	RB
40318	3570	2	much	much	JJ
40318	3570	3	of	of	IN
40318	3570	4	the	the	DT
40318	3570	5	extract	extract	NN
40318	3570	6	or	or	CC
40318	3570	7	the	the	DT
40318	3570	8	leaves	leave	NNS
40318	3570	9	will	will	MD
40318	3570	10	give	give	VB
40318	3570	11	a	a	DT
40318	3570	12	very	very	RB
40318	3570	13	rank	rank	NN
40318	3570	14	flavor	flavor	NN
40318	3570	15	.	.	.
40318	3571	1	The	the	DT
40318	3571	2	sage	sage	NN
40318	3571	3	extract	extract	NN
40318	3571	4	can	can	MD
40318	3571	5	best	best	RB
40318	3571	6	be	be	VB
40318	3571	7	put	put	VBN
40318	3571	8	on	on	IN
40318	3571	9	the	the	DT
40318	3571	10	curd	curd	NN
40318	3571	11	by	by	IN
40318	3571	12	means	mean	NNS
40318	3571	13	of	of	IN
40318	3571	14	a	a	DT
40318	3571	15	sprayer	sprayer	NN
40318	3571	16	or	or	CC
40318	3571	17	atomizer	atomizer	NN
40318	3571	18	with	with	IN
40318	3571	19	which	which	WDT
40318	3571	20	it	-PRON-	PRP
40318	3571	21	can	can	MD
40318	3571	22	be	be	VB
40318	3571	23	evenly	evenly	RB
40318	3571	24	sprayed	spray	VBN
40318	3571	25	over	over	IN
40318	3571	26	the	the	DT
40318	3571	27	entire	entire	JJ
40318	3571	28	surface	surface	NN
40318	3571	29	.	.	.
40318	3572	1	The	the	DT
40318	3572	2	extract	extract	NN
40318	3572	3	should	should	MD
40318	3572	4	be	be	VB
40318	3572	5	applied	apply	VBN
40318	3572	6	two	two	CD
40318	3572	7	or	or	CC
40318	3572	8	three	three	CD
40318	3572	9	times	time	NNS
40318	3572	10	and	and	CC
40318	3572	11	the	the	DT
40318	3572	12	curd	curd	NN
40318	3572	13	well	well	UH
40318	3572	14	stirred	stir	VBD
40318	3572	15	after	after	IN
40318	3572	16	each	each	DT
40318	3572	17	application	application	NN
40318	3572	18	.	.	.
40318	3573	1	The	the	DT
40318	3573	2	amount	amount	NN
40318	3573	3	of	of	IN
40318	3573	4	the	the	DT
40318	3573	5	extract	extract	NN
40318	3573	6	to	to	TO
40318	3573	7	use	use	VB
40318	3573	8	depends	depend	VBZ
40318	3573	9	altogether	altogether	RB
40318	3573	10	on	on	IN
40318	3573	11	its	-PRON-	PRP$
40318	3573	12	strength	strength	NN
40318	3573	13	;	;	:
40318	3573	14	an	an	DT
40318	3573	15	ounce	ounce	NN
40318	3573	16	of	of	IN
40318	3573	17	the	the	DT
40318	3573	18	extract	extract	NN
40318	3573	19	or	or	CC
40318	3573	20	three	three	CD
40318	3573	21	ounces	ounce	NNS
40318	3573	22	of	of	IN
40318	3573	23	sage	sage	NN
40318	3573	24	tea	tea	NN
40318	3573	25	to	to	IN
40318	3573	26	1000	1000	CD
40318	3573	27	pounds	pound	NNS
40318	3573	28	of	of	IN
40318	3573	29	milk	milk	NN
40318	3573	30	is	be	VBZ
40318	3573	31	about	about	IN
40318	3573	32	the	the	DT
40318	3573	33	correct	correct	JJ
40318	3573	34	amount	amount	NN
40318	3573	35	.	.	.
40318	3574	1	After	after	IN
40318	3574	2	the	the	DT
40318	3574	3	extract	extract	NN
40318	3574	4	has	have	VBZ
40318	3574	5	been	be	VBN
40318	3574	6	added	add	VBN
40318	3574	7	,	,	,
40318	3574	8	the	the	DT
40318	3574	9	salt	salt	NN
40318	3574	10	is	be	VBZ
40318	3574	11	used	use	VBN
40318	3574	12	at	at	IN
40318	3574	13	the	the	DT
40318	3574	14	same	same	JJ
40318	3574	15	rate	rate	NN
40318	3574	16	as	as	IN
40318	3574	17	with	with	IN
40318	3574	18	a	a	DT
40318	3574	19	normal	normal	JJ
40318	3574	20	Cheddar	Cheddar	NNP
40318	3574	21	curd	curd	NN
40318	3574	22	and	and	CC
40318	3574	23	the	the	DT
40318	3574	24	sage	sage	NN
40318	3574	25	curd	curd	NN
40318	3574	26	is	be	VBZ
40318	3574	27	carried	carry	VBN
40318	3574	28	along	along	IN
40318	3574	29	the	the	DT
40318	3574	30	same	same	JJ
40318	3574	31	as	as	IN
40318	3574	32	a	a	DT
40318	3574	33	Cheddar	Cheddar	NNP
40318	3574	34	.	.	.
40318	3575	1	This	this	DT
40318	3575	2	extract	extract	NN
40318	3575	3	method	method	NN
40318	3575	4	gives	give	VBZ
40318	3575	5	a	a	DT
40318	3575	6	sage	sage	NN
40318	3575	7	cheese	cheese	NN
40318	3575	8	mottled	mottle	VBN
40318	3575	9	with	with	IN
40318	3575	10	small	small	JJ
40318	3575	11	green	green	JJ
40318	3575	12	spots	spot	NNS
40318	3575	13	which	which	WDT
40318	3575	14	somewhat	somewhat	RB
40318	3575	15	resemble	resemble	VBP
40318	3575	16	the	the	DT
40318	3575	17	green	green	NN
40318	3575	18	of	of	IN
40318	3575	19	sage	sage	NN
40318	3575	20	leaves	leave	NNS
40318	3575	21	.	.	.
40318	3576	1	A	a	DT
40318	3576	2	cheese	cheese	NN
40318	3576	3	made	make	VBN
40318	3576	4	in	in	IN
40318	3576	5	this	this	DT
40318	3576	6	way	way	NN
40318	3576	7	can	can	MD
40318	3576	8	be	be	VB
40318	3576	9	held	hold	VBN
40318	3576	10	for	for	IN
40318	3576	11	a	a	DT
40318	3576	12	long	long	JJ
40318	3576	13	time	time	NN
40318	3576	14	,	,	,
40318	3576	15	as	as	IN
40318	3576	16	nothing	nothing	NN
40318	3576	17	has	have	VBZ
40318	3576	18	been	be	VBN
40318	3576	19	added	add	VBN
40318	3576	20	which	which	WDT
40318	3576	21	can	can	MD
40318	3576	22	decay	decay	VB
40318	3576	23	.	.	.
40318	3577	1	The	the	DT
40318	3577	2	only	only	JJ
40318	3577	3	objection	objection	NN
40318	3577	4	to	to	IN
40318	3577	5	this	this	DT
40318	3577	6	method	method	NN
40318	3577	7	is	be	VBZ
40318	3577	8	that	that	IN
40318	3577	9	the	the	DT
40318	3577	10	sage	sage	NN
40318	3577	11	extract	extract	NN
40318	3577	12	may	may	MD
40318	3577	13	not	not	RB
40318	3577	14	give	give	VB
40318	3577	15	a	a	DT
40318	3577	16	true	true	JJ
40318	3577	17	sage	sage	NN
40318	3577	18	flavor	flavor	NN
40318	3577	19	.	.	.
40318	3578	1	Therefore	therefore	RB
40318	3578	2	,	,	,
40318	3578	3	the	the	DT
40318	3578	4	maker	maker	NN
40318	3578	5	must	must	MD
40318	3578	6	try	try	VB
40318	3578	7	to	to	TO
40318	3578	8	obtain	obtain	VB
40318	3578	9	the	the	DT
40318	3578	10	best	good	JJS
40318	3578	11	extract	extract	NN
40318	3578	12	possible	possible	JJ
40318	3578	13	or	or	CC
40318	3578	14	make	make	VB
40318	3578	15	his	-PRON-	PRP$
40318	3578	16	own	own	JJ
40318	3578	17	from	from	IN
40318	3578	18	the	the	DT
40318	3578	19	sage	sage	NN
40318	3578	20	leaves	leave	NNS
40318	3578	21	.	.	.
40318	3579	1	+227	+227	NNP
40318	3579	2	.	.	.
40318	3580	1	Skimmed	skim	VBN
40318	3580	2	-	-	HYPH
40318	3580	3	milk	milk	NN
40318	3580	4	Cheddar	Cheddar	NNP
40318	3580	5	cheese.+[101]--The	cheese.+[101]--The	NNP
40318	3580	6	process	process	NN
40318	3580	7	of	of	IN
40318	3580	8	making	make	VBG
40318	3580	9	skimmed	skim	VBN
40318	3580	10	-	-	HYPH
40318	3580	11	milk	milk	NN
40318	3580	12	cheese	cheese	NN
40318	3580	13	after	after	IN
40318	3580	14	the	the	DT
40318	3580	15	Cheddar	Cheddar	NNP
40318	3580	16	process	process	NN
40318	3580	17	is	be	VBZ
40318	3580	18	varied	varied	JJ
40318	3580	19	with	with	IN
40318	3580	20	the	the	DT
40318	3580	21	amount	amount	NN
40318	3580	22	of	of	IN
40318	3580	23	fat	fat	NN
40318	3580	24	left	left	NN
40318	3580	25	in	in	IN
40318	3580	26	the	the	DT
40318	3580	27	milk	milk	NN
40318	3580	28	.	.	.
40318	3581	1	Before	before	IN
40318	3581	2	attempting	attempt	VBG
40318	3581	3	to	to	TO
40318	3581	4	make	make	VB
40318	3581	5	skimmed	skim	VBN
40318	3581	6	-	-	HYPH
40318	3581	7	milk	milk	NN
40318	3581	8	Cheddar	Cheddar	NNP
40318	3581	9	,	,	,
40318	3581	10	one	one	PRP
40318	3581	11	should	should	MD
40318	3581	12	become	become	VB
40318	3581	13	familiar	familiar	JJ
40318	3581	14	with	with	IN
40318	3581	15	the	the	DT
40318	3581	16	process	process	NN
40318	3581	17	for	for	IN
40318	3581	18	whole	whole	JJ
40318	3581	19	-	-	HYPH
40318	3581	20	milk	milk	NN
40318	3581	21	Cheddar	Cheddar	NNP
40318	3581	22	.	.	.
40318	3582	1	Skimmed	skimmed	JJ
40318	3582	2	-	-	HYPH
40318	3582	3	milk	milk	NN
40318	3582	4	cheeses	cheese	NNS
40318	3582	5	are	be	VBP
40318	3582	6	usually	usually	RB
40318	3582	7	highly	highly	RB
40318	3582	8	colored	color	VBN
40318	3582	9	.	.	.
40318	3583	1	When	when	WRB
40318	3583	2	part	part	NN
40318	3583	3	skimmed	skim	VBN
40318	3583	4	-	-	HYPH
40318	3583	5	milk	milk	NN
40318	3583	6	cheese	cheese	NN
40318	3583	7	is	be	VBZ
40318	3583	8	manufactured	manufacture	VBN
40318	3583	9	,	,	,
40318	3583	10	there	there	EX
40318	3583	11	is	be	VBZ
40318	3583	12	often	often	RB
40318	3583	13	difficulty	difficulty	NN
40318	3583	14	in	in	IN
40318	3583	15	getting	get	VBG
40318	3583	16	the	the	DT
40318	3583	17	milk	milk	NN
40318	3583	18	in	in	IN
40318	3583	19	the	the	DT
40318	3583	20	vat	vat	NN
40318	3583	21	to	to	TO
40318	3583	22	test	test	VB
40318	3583	23	the	the	DT
40318	3583	24	desired	desire	VBN
40318	3583	25	percentage	percentage	NN
40318	3583	26	of	of	IN
40318	3583	27	fat	fat	NN
40318	3583	28	.	.	.
40318	3584	1	Some	some	DT
40318	3584	2	cheese	cheese	NN
40318	3584	3	-	-	HYPH
40318	3584	4	makers	maker	NNS
40318	3584	5	skim	skim	VBP
40318	3584	6	all	all	PDT
40318	3584	7	the	the	DT
40318	3584	8	milk	milk	NN
40318	3584	9	and	and	CC
40318	3584	10	then	then	RB
40318	3584	11	put	put	VBD
40318	3584	12	in	in	RP
40318	3584	13	the	the	DT
40318	3584	14	desired	desire	VBN
40318	3584	15	amount	amount	NN
40318	3584	16	of	of	IN
40318	3584	17	cream	cream	NN
40318	3584	18	.	.	.
40318	3585	1	This	this	DT
40318	3585	2	practice	practice	NN
40318	3585	3	seems	seem	VBZ
40318	3585	4	wasteful	wasteful	JJ
40318	3585	5	,	,	,
40318	3585	6	not	not	RB
40318	3585	7	only	only	RB
40318	3585	8	because	because	IN
40318	3585	9	of	of	IN
40318	3585	10	the	the	DT
40318	3585	11	cost	cost	NN
40318	3585	12	of	of	IN
40318	3585	13	separation	separation	NN
40318	3585	14	,	,	,
40318	3585	15	but	but	CC
40318	3585	16	because	because	IN
40318	3585	17	the	the	DT
40318	3585	18	fat	fat	NN
40318	3585	19	will	will	MD
40318	3585	20	not	not	RB
40318	3585	21	mix	mix	VB
40318	3585	22	easily	easily	RB
40318	3585	23	with	with	IN
40318	3585	24	the	the	DT
40318	3585	25	milk	milk	NN
40318	3585	26	but	but	CC
40318	3585	27	will	will	MD
40318	3585	28	tend	tend	VB
40318	3585	29	to	to	TO
40318	3585	30	float	float	VB
40318	3585	31	on	on	IN
40318	3585	32	the	the	DT
40318	3585	33	surface	surface	NN
40318	3585	34	.	.	.
40318	3586	1	If	if	IN
40318	3586	2	the	the	DT
40318	3586	3	fat	fat	NN
40318	3586	4	floats	float	VBZ
40318	3586	5	,	,	,
40318	3586	6	there	there	EX
40318	3586	7	will	will	MD
40318	3586	8	be	be	VB
40318	3586	9	a	a	DT
40318	3586	10	large	large	JJ
40318	3586	11	loss	loss	NN
40318	3586	12	.	.	.
40318	3587	1	After	after	IN
40318	3587	2	a	a	DT
40318	3587	3	very	very	RB
40318	3587	4	few	few	JJ
40318	3587	5	trials	trial	NNS
40318	3587	6	an	an	DT
40318	3587	7	operator	operator	NN
40318	3587	8	can	can	MD
40318	3587	9	tell	tell	VB
40318	3587	10	about	about	IN
40318	3587	11	how	how	WRB
40318	3587	12	much	much	JJ
40318	3587	13	of	of	IN
40318	3587	14	the	the	DT
40318	3587	15	whole	whole	JJ
40318	3587	16	milk	milk	NN
40318	3587	17	must	must	MD
40318	3587	18	be	be	VB
40318	3587	19	skimmed	skim	VBN
40318	3587	20	in	in	IN
40318	3587	21	order	order	NN
40318	3587	22	to	to	TO
40318	3587	23	have	have	VB
40318	3587	24	the	the	DT
40318	3587	25	mixed	mix	VBN
40318	3587	26	skimmed	skimmed	NN
40318	3587	27	-	-	HYPH
40318	3587	28	milk	milk	NN
40318	3587	29	and	and	CC
40318	3587	30	whole	whole	JJ
40318	3587	31	milk	milk	NN
40318	3587	32	test	test	NN
40318	3587	33	the	the	DT
40318	3587	34	desired	desire	VBN
40318	3587	35	percentage	percentage	NN
40318	3587	36	of	of	IN
40318	3587	37	fat	fat	NN
40318	3587	38	.	.	.
40318	3588	1	The	the	DT
40318	3588	2	necessary	necessary	JJ
40318	3588	3	percentage	percentage	NN
40318	3588	4	of	of	IN
40318	3588	5	fat	fat	NN
40318	3588	6	in	in	IN
40318	3588	7	the	the	DT
40318	3588	8	mixed	mixed	JJ
40318	3588	9	milk	milk	NN
40318	3588	10	to	to	TO
40318	3588	11	produce	produce	VB
40318	3588	12	cheese	cheese	NN
40318	3588	13	of	of	IN
40318	3588	14	a	a	DT
40318	3588	15	certain	certain	JJ
40318	3588	16	grade	grade	NN
40318	3588	17	can	can	MD
40318	3588	18	be	be	VB
40318	3588	19	determined	determine	VBN
40318	3588	20	by	by	IN
40318	3588	21	testing	test	VBG
40318	3588	22	the	the	DT
40318	3588	23	cheese	cheese	NN
40318	3588	24	by	by	IN
40318	3588	25	the	the	DT
40318	3588	26	Babcock	Babcock	NNP
40318	3588	27	test	test	NN
40318	3588	28	.	.	.
40318	3589	1	(	(	-LRB-
40318	3589	2	See	see	VB
40318	3589	3	Chapter	Chapter	NNP
40318	3589	4	XIX	XIX	NNP
40318	3589	5	.	.	.
40318	3589	6	)	)	-RRB-
40318	3590	1	+228	+228	NNP
40318	3590	2	.	.	.
40318	3591	1	Full	full	JJ
40318	3591	2	skimmed	skimmed	JJ
40318	3591	3	-	-	HYPH
40318	3591	4	milk	milk	NN
40318	3591	5	Cheddar	Cheddar	NNP
40318	3591	6	cheese.+--In	cheese.+--In	NNP
40318	3591	7	the	the	DT
40318	3591	8	summer	summer	NN
40318	3591	9	there	there	EX
40318	3591	10	is	be	VBZ
40318	3591	11	not	not	RB
40318	3591	12	much	much	JJ
40318	3591	13	demand	demand	NN
40318	3591	14	for	for	IN
40318	3591	15	full	full	JJ
40318	3591	16	skimmed	skimmed	JJ
40318	3591	17	-	-	HYPH
40318	3591	18	milk	milk	NN
40318	3591	19	cheese	cheese	NN
40318	3591	20	,	,	,
40318	3591	21	but	but	CC
40318	3591	22	it	-PRON-	PRP
40318	3591	23	is	be	VBZ
40318	3591	24	made	make	VBN
40318	3591	25	in	in	IN
40318	3591	26	large	large	JJ
40318	3591	27	quantity	quantity	NN
40318	3591	28	in	in	IN
40318	3591	29	winter	winter	NN
40318	3591	30	.	.	.
40318	3592	1	The	the	DT
40318	3592	2	method	method	NN
40318	3592	3	of	of	IN
40318	3592	4	manufacture	manufacture	NN
40318	3592	5	is	be	VBZ
40318	3592	6	as	as	IN
40318	3592	7	follows	follow	VBZ
40318	3592	8	:	:	:
40318	3592	9	Skimmed	skim	VBN
40318	3592	10	-	-	HYPH
40318	3592	11	milk	milk	NN
40318	3592	12	as	as	IN
40318	3592	13	it	-PRON-	PRP
40318	3592	14	comes	come	VBZ
40318	3592	15	from	from	IN
40318	3592	16	the	the	DT
40318	3592	17	separator	separator	NN
40318	3592	18	is	be	VBZ
40318	3592	19	at	at	IN
40318	3592	20	a	a	DT
40318	3592	21	temperature	temperature	NN
40318	3592	22	of	of	IN
40318	3592	23	about	about	RB
40318	3592	24	88	88	CD
40318	3592	25	°	°	NNS
40318	3592	26	to	to	IN
40318	3592	27	90	90	CD
40318	3592	28	°	°	,
40318	3592	29	F.	F.	NNP
40318	3592	30	;	;	:
40318	3592	31	it	-PRON-	PRP
40318	3592	32	is	be	VBZ
40318	3592	33	ripened	ripen	VBN
40318	3592	34	and	and	CC
40318	3592	35	set	set	VBN
40318	3592	36	at	at	IN
40318	3592	37	this	this	DT
40318	3592	38	temperature	temperature	NN
40318	3592	39	.	.	.
40318	3593	1	It	-PRON-	PRP
40318	3593	2	is	be	VBZ
40318	3593	3	ripened	ripen	VBN
40318	3593	4	rather	rather	RB
40318	3593	5	highly	highly	RB
40318	3593	6	on	on	IN
40318	3593	7	the	the	DT
40318	3593	8	acid	acid	JJ
40318	3593	9	test	test	NN
40318	3593	10	,	,	,
40318	3593	11	from	from	IN
40318	3593	12	0.18	0.18	CD
40318	3593	13	to	to	IN
40318	3593	14	0.20	0.20	CD
40318	3593	15	of	of	IN
40318	3593	16	1	1	CD
40318	3593	17	per	per	NN
40318	3593	18	cent	cent	NN
40318	3593	19	,	,	,
40318	3593	20	and	and	CC
40318	3593	21	to	to	TO
40318	3593	22	correspond	correspond	VB
40318	3593	23	on	on	IN
40318	3593	24	the	the	DT
40318	3593	25	rennet	rennet	NN
40318	3593	26	test	test	NN
40318	3593	27	which	which	WDT
40318	3593	28	will	will	MD
40318	3593	29	not	not	RB
40318	3593	30	be	be	VB
40318	3593	31	many	many	JJ
40318	3593	32	spaces	space	NNS
40318	3593	33	.	.	.
40318	3594	1	In	in	IN
40318	3594	2	about	about	RB
40318	3594	3	twenty	twenty	CD
40318	3594	4	-	-	HYPH
40318	3594	5	five	five	CD
40318	3594	6	to	to	TO
40318	3594	7	thirty	thirty	CD
40318	3594	8	minutes	minute	NNS
40318	3594	9	it	-PRON-	PRP
40318	3594	10	is	be	VBZ
40318	3594	11	coagulated	coagulate	VBN
40318	3594	12	ready	ready	JJ
40318	3594	13	for	for	IN
40318	3594	14	cutting	cut	VBG
40318	3594	15	.	.	.
40318	3595	1	The	the	DT
40318	3595	2	curd	curd	NN
40318	3595	3	of	of	IN
40318	3595	4	skimmed	skim	VBN
40318	3595	5	-	-	HYPH
40318	3595	6	milk	milk	NN
40318	3595	7	cheese	cheese	NN
40318	3595	8	is	be	VBZ
40318	3595	9	cut	cut	VBN
40318	3595	10	a	a	DT
40318	3595	11	little	little	JJ
40318	3595	12	softer	soft	JJR
40318	3595	13	than	than	IN
40318	3595	14	is	be	VBZ
40318	3595	15	that	that	DT
40318	3595	16	of	of	IN
40318	3595	17	whole	whole	JJ
40318	3595	18	-	-	HYPH
40318	3595	19	milk	milk	NN
40318	3595	20	cheese	cheese	NN
40318	3595	21	.	.	.
40318	3596	1	Milk	milk	NN
40318	3596	2	is	be	VBZ
40318	3596	3	usually	usually	RB
40318	3596	4	set	set	VBN
40318	3596	5	at	at	IN
40318	3596	6	88	88	CD
40318	3596	7	°	°	NNS
40318	3596	8	to	to	IN
40318	3596	9	90	90	CD
40318	3596	10	°	°	,
40318	3596	11	F.	F.	NNP
40318	3596	12	The	the	DT
40318	3596	13	curd	curd	NN
40318	3596	14	is	be	VBZ
40318	3596	15	not	not	RB
40318	3596	16	ordinarily	ordinarily	RB
40318	3596	17	cooked	cook	VBN
40318	3596	18	above	above	IN
40318	3596	19	this	this	DT
40318	3596	20	temperature	temperature	NN
40318	3596	21	.	.	.
40318	3597	1	If	if	IN
40318	3597	2	the	the	DT
40318	3597	3	milk	milk	NN
40318	3597	4	was	be	VBD
40318	3597	5	84	84	CD
40318	3597	6	°	°	NNS
40318	3597	7	to	to	IN
40318	3597	8	86	86	CD
40318	3597	9	°	°	,
40318	3597	10	F.	F.	NNP
40318	3597	11	when	when	WRB
40318	3597	12	set	set	VBN
40318	3597	13	,	,	,
40318	3597	14	then	then	RB
40318	3597	15	the	the	DT
40318	3597	16	curd	curd	NN
40318	3597	17	should	should	MD
40318	3597	18	be	be	VB
40318	3597	19	raised	raise	VBN
40318	3597	20	to	to	IN
40318	3597	21	88	88	CD
40318	3597	22	°	°	NNS
40318	3597	23	to	to	IN
40318	3597	24	90	90	CD
40318	3597	25	°	°	,
40318	3597	26	F.	F.	NNP
40318	3597	27	The	the	DT
40318	3597	28	curd	curd	NN
40318	3597	29	firms	firm	NNS
40318	3597	30	in	in	IN
40318	3597	31	the	the	DT
40318	3597	32	whey	whey	NN
40318	3597	33	very	very	RB
40318	3597	34	rapidly	rapidly	RB
40318	3597	35	.	.	.
40318	3598	1	When	when	WRB
40318	3598	2	firm	firm	JJ
40318	3598	3	enough	enough	RB
40318	3598	4	,	,	,
40318	3598	5	it	-PRON-	PRP
40318	3598	6	should	should	MD
40318	3598	7	have	have	VB
40318	3598	8	a	a	DT
40318	3598	9	slight	slight	JJ
40318	3598	10	development	development	NN
40318	3598	11	of	of	IN
40318	3598	12	acid	acid	NN
40318	3598	13	.	.	.
40318	3599	1	On	on	IN
40318	3599	2	the	the	DT
40318	3599	3	acid	acid	NN
40318	3599	4	test	test	NN
40318	3599	5	it	-PRON-	PRP
40318	3599	6	should	should	MD
40318	3599	7	show	show	VB
40318	3599	8	0.17	0.17	CD
40318	3599	9	to	to	IN
40318	3599	10	0.19	0.19	CD
40318	3599	11	per	per	NN
40318	3599	12	cent	cent	NN
40318	3599	13	,	,	,
40318	3599	14	and	and	CC
40318	3599	15	on	on	IN
40318	3599	16	the	the	DT
40318	3599	17	hot	hot	JJ
40318	3599	18	iron	iron	NN
40318	3599	19	1/8	1/8	CD
40318	3599	20	to	to	IN
40318	3599	21	¼	¼	RB
40318	3599	22	of	of	IN
40318	3599	23	an	an	DT
40318	3599	24	inch	inch	NN
40318	3599	25	.	.	.
40318	3600	1	The	the	DT
40318	3600	2	milk	milk	NN
40318	3600	3	should	should	MD
40318	3600	4	be	be	VB
40318	3600	5	ripe	ripe	JJ
40318	3600	6	enough	enough	RB
40318	3600	7	or	or	CC
40318	3600	8	starter	starter	JJ
40318	3600	9	enough	enough	JJ
40318	3600	10	should	should	MD
40318	3600	11	have	have	VB
40318	3600	12	been	be	VBN
40318	3600	13	used	use	VBN
40318	3600	14	,	,	,
40318	3600	15	so	so	IN
40318	3600	16	that	that	IN
40318	3600	17	the	the	DT
40318	3600	18	acid	acid	NN
40318	3600	19	will	will	MD
40318	3600	20	continue	continue	VB
40318	3600	21	to	to	TO
40318	3600	22	develop	develop	VB
40318	3600	23	in	in	IN
40318	3600	24	the	the	DT
40318	3600	25	"	"	``
40318	3600	26	pack	pack	NN
40318	3600	27	"	"	''
40318	3600	28	very	very	RB
40318	3600	29	rapidly	rapidly	RB
40318	3600	30	.	.	.
40318	3601	1	During	during	IN
40318	3601	2	the	the	DT
40318	3601	3	cheddaring	cheddaring	NN
40318	3601	4	process	process	NN
40318	3601	5	the	the	DT
40318	3601	6	curd	curd	NN
40318	3601	7	is	be	VBZ
40318	3601	8	piled	pile	VBN
40318	3601	9	more	more	RBR
40318	3601	10	rapidly	rapidly	RB
40318	3601	11	and	and	CC
40318	3601	12	in	in	IN
40318	3601	13	higher	high	JJR
40318	3601	14	piles	pile	NNS
40318	3601	15	than	than	IN
40318	3601	16	is	be	VBZ
40318	3601	17	customary	customary	JJ
40318	3601	18	with	with	IN
40318	3601	19	whole	whole	JJ
40318	3601	20	-	-	HYPH
40318	3601	21	milk	milk	NN
40318	3601	22	cheese	cheese	NN
40318	3601	23	.	.	.
40318	3602	1	This	this	DT
40318	3602	2	is	be	VBZ
40318	3602	3	necessary	necessary	JJ
40318	3602	4	to	to	TO
40318	3602	5	incorporate	incorporate	VB
40318	3602	6	or	or	CC
40318	3602	7	assimilate	assimilate	VB
40318	3602	8	a	a	DT
40318	3602	9	large	large	JJ
40318	3602	10	percentage	percentage	NN
40318	3602	11	of	of	IN
40318	3602	12	water	water	NN
40318	3602	13	or	or	CC
40318	3602	14	whey	whey	NN
40318	3602	15	in	in	IN
40318	3602	16	the	the	DT
40318	3602	17	cheese	cheese	NN
40318	3602	18	.	.	.
40318	3603	1	Therefore	therefore	RB
40318	3603	2	the	the	DT
40318	3603	3	process	process	NN
40318	3603	4	of	of	IN
40318	3603	5	skimmed	skim	VBN
40318	3603	6	-	-	HYPH
40318	3603	7	milk	milk	NN
40318	3603	8	Cheddar	Cheddar	NNP
40318	3603	9	cheese	cheese	NN
40318	3603	10	is	be	VBZ
40318	3603	11	much	much	RB
40318	3603	12	shorter	short	JJR
40318	3603	13	.	.	.
40318	3604	1	More	More	JJR
40318	3604	2	acid	acid	NN
40318	3604	3	is	be	VBZ
40318	3604	4	developed	develop	VBN
40318	3604	5	with	with	IN
40318	3604	6	the	the	DT
40318	3604	7	skimmed	skim	VBN
40318	3604	8	-	-	HYPH
40318	3604	9	milk	milk	NN
40318	3604	10	than	than	IN
40318	3604	11	with	with	IN
40318	3604	12	the	the	DT
40318	3604	13	whole	whole	JJ
40318	3604	14	-	-	HYPH
40318	3604	15	milk	milk	NN
40318	3604	16	cheese	cheese	NN
40318	3604	17	because	because	IN
40318	3604	18	it	-PRON-	PRP
40318	3604	19	seems	seem	VBZ
40318	3604	20	necessary	necessary	JJ
40318	3604	21	to	to	TO
40318	3604	22	develop	develop	VB
40318	3604	23	proper	proper	JJ
40318	3604	24	texture	texture	NN
40318	3604	25	.	.	.
40318	3605	1	If	if	IN
40318	3605	2	the	the	DT
40318	3605	3	acid	acid	NN
40318	3605	4	is	be	VBZ
40318	3605	5	not	not	RB
40318	3605	6	developed	develop	VBN
40318	3605	7	sufficiently	sufficiently	RB
40318	3605	8	,	,	,
40318	3605	9	the	the	DT
40318	3605	10	cheese	cheese	NN
40318	3605	11	will	will	MD
40318	3605	12	be	be	VB
40318	3605	13	very	very	RB
40318	3605	14	rubbery	rubbery	JJ
40318	3605	15	and	and	CC
40318	3605	16	cure	cure	VB
40318	3605	17	very	very	RB
40318	3605	18	slowly	slowly	RB
40318	3605	19	,	,	,
40318	3605	20	in	in	IN
40318	3605	21	which	which	WDT
40318	3605	22	case	case	NN
40318	3605	23	bad	bad	JJ
40318	3605	24	fermentation	fermentation	NN
40318	3605	25	and	and	CC
40318	3605	26	flavor	flavor	NN
40318	3605	27	may	may	MD
40318	3605	28	and	and	CC
40318	3605	29	often	often	RB
40318	3605	30	do	do	VBP
40318	3605	31	develop	develop	VB
40318	3605	32	.	.	.
40318	3606	1	The	the	DT
40318	3606	2	curd	curd	NN
40318	3606	3	is	be	VBZ
40318	3606	4	turned	turn	VBN
40318	3606	5	,	,	,
40318	3606	6	piled	pile	VBN
40318	3606	7	or	or	CC
40318	3606	8	cheddared	cheddare	VBN
40318	3606	9	in	in	IN
40318	3606	10	the	the	DT
40318	3606	11	vat	vat	NN
40318	3606	12	until	until	IN
40318	3606	13	it	-PRON-	PRP
40318	3606	14	begins	begin	VBZ
40318	3606	15	to	to	TO
40318	3606	16	become	become	VB
40318	3606	17	meaty	meaty	NNP
40318	3606	18	and	and	CC
40318	3606	19	fibrous	fibrous	JJ
40318	3606	20	.	.	.
40318	3607	1	If	if	IN
40318	3607	2	there	there	EX
40318	3607	3	is	be	VBZ
40318	3607	4	danger	danger	NN
40318	3607	5	of	of	IN
40318	3607	6	too	too	RB
40318	3607	7	much	much	JJ
40318	3607	8	acid	acid	NN
40318	3607	9	,	,	,
40318	3607	10	the	the	DT
40318	3607	11	curd	curd	NN
40318	3607	12	may	may	MD
40318	3607	13	be	be	VB
40318	3607	14	rinsed	rinse	VBN
40318	3607	15	off	off	RP
40318	3607	16	with	with	IN
40318	3607	17	water	water	NN
40318	3607	18	.	.	.
40318	3608	1	It	-PRON-	PRP
40318	3608	2	is	be	VBZ
40318	3608	3	then	then	RB
40318	3608	4	milled	mill	VBN
40318	3608	5	and	and	CC
40318	3608	6	salted	salt	VBN
40318	3608	7	at	at	IN
40318	3608	8	the	the	DT
40318	3608	9	rate	rate	NN
40318	3608	10	of	of	IN
40318	3608	11	1	1	CD
40318	3608	12	or	or	CC
40318	3608	13	1¼	1¼	CD
40318	3608	14	pounds	pound	NNS
40318	3608	15	of	of	IN
40318	3608	16	salt	salt	NN
40318	3608	17	to	to	IN
40318	3608	18	the	the	DT
40318	3608	19	curd	curd	NN
40318	3608	20	from	from	IN
40318	3608	21	each	each	DT
40318	3608	22	1000	1000	CD
40318	3608	23	pounds	pound	NNS
40318	3608	24	of	of	IN
40318	3608	25	milk	milk	NN
40318	3608	26	.	.	.
40318	3609	1	The	the	DT
40318	3609	2	remainder	remainder	NN
40318	3609	3	of	of	IN
40318	3609	4	the	the	DT
40318	3609	5	process	process	NN
40318	3609	6	is	be	VBZ
40318	3609	7	the	the	DT
40318	3609	8	same	same	JJ
40318	3609	9	as	as	IN
40318	3609	10	that	that	DT
40318	3609	11	for	for	IN
40318	3609	12	making	make	VBG
40318	3609	13	whole	whole	JJ
40318	3609	14	-	-	HYPH
40318	3609	15	milk	milk	NN
40318	3609	16	cheese	cheese	NN
40318	3609	17	.	.	.
40318	3610	1	+229	+229	NNP
40318	3610	2	.	.	.
40318	3611	1	Half	half	JJ
40318	3611	2	skimmed	skim	VBN
40318	3611	3	-	-	HYPH
40318	3611	4	milk	milk	NN
40318	3611	5	Cheddar	Cheddar	NNP
40318	3611	6	cheese.+--No	cheese.+--no	FW
40318	3611	7	definite	definite	JJ
40318	3611	8	directions	direction	NNS
40318	3611	9	can	can	MD
40318	3611	10	be	be	VB
40318	3611	11	given	give	VBN
40318	3611	12	for	for	IN
40318	3611	13	the	the	DT
40318	3611	14	manufacture	manufacture	NN
40318	3611	15	of	of	IN
40318	3611	16	part	part	NN
40318	3611	17	skimmed	skim	VBN
40318	3611	18	-	-	HYPH
40318	3611	19	milk	milk	NN
40318	3611	20	cheese	cheese	NN
40318	3611	21	,	,	,
40318	3611	22	because	because	IN
40318	3611	23	the	the	DT
40318	3611	24	process	process	NN
40318	3611	25	varies	vary	VBZ
40318	3611	26	with	with	IN
40318	3611	27	the	the	DT
40318	3611	28	amount	amount	NN
40318	3611	29	of	of	IN
40318	3611	30	fat	fat	NN
40318	3611	31	left	left	NN
40318	3611	32	in	in	IN
40318	3611	33	the	the	DT
40318	3611	34	milk	milk	NN
40318	3611	35	.	.	.
40318	3612	1	As	as	IN
40318	3612	2	the	the	DT
40318	3612	3	fat	fat	NN
40318	3612	4	is	be	VBZ
40318	3612	5	decreased	decrease	VBN
40318	3612	6	,	,	,
40318	3612	7	the	the	DT
40318	3612	8	process	process	NN
40318	3612	9	becomes	become	VBZ
40318	3612	10	more	more	RBR
40318	3612	11	like	like	IN
40318	3612	12	that	that	DT
40318	3612	13	for	for	IN
40318	3612	14	making	make	VBG
40318	3612	15	full	full	JJ
40318	3612	16	skimmed	skim	VBN
40318	3612	17	-	-	HYPH
40318	3612	18	milk	milk	NN
40318	3612	19	cheese	cheese	NN
40318	3612	20	;	;	:
40318	3612	21	as	as	IN
40318	3612	22	the	the	DT
40318	3612	23	fat	fat	NN
40318	3612	24	is	be	VBZ
40318	3612	25	increased	increase	VBN
40318	3612	26	,	,	,
40318	3612	27	the	the	DT
40318	3612	28	process	process	NN
40318	3612	29	becomes	become	VBZ
40318	3612	30	more	more	RBR
40318	3612	31	like	like	IN
40318	3612	32	that	that	DT
40318	3612	33	for	for	IN
40318	3612	34	whole	whole	JJ
40318	3612	35	-	-	HYPH
40318	3612	36	milk	milk	NN
40318	3612	37	cheese	cheese	NN
40318	3612	38	.	.	.
40318	3613	1	However	however	RB
40318	3613	2	,	,	,
40318	3613	3	the	the	DT
40318	3613	4	process	process	NN
40318	3613	5	of	of	IN
40318	3613	6	making	make	VBG
40318	3613	7	half	half	JJ
40318	3613	8	skimmed	skim	VBN
40318	3613	9	-	-	HYPH
40318	3613	10	milk	milk	NN
40318	3613	11	cheese	cheese	NN
40318	3613	12	is	be	VBZ
40318	3613	13	about	about	IN
40318	3613	14	midway	midway	NN
40318	3613	15	between	between	IN
40318	3613	16	the	the	DT
40318	3613	17	two	two	CD
40318	3613	18	.	.	.
40318	3614	1	The	the	DT
40318	3614	2	milk	milk	NN
40318	3614	3	is	be	VBZ
40318	3614	4	ripened	ripen	VBN
40318	3614	5	more	more	JJR
40318	3614	6	than	than	IN
40318	3614	7	it	-PRON-	PRP
40318	3614	8	would	would	MD
40318	3614	9	be	be	VB
40318	3614	10	for	for	IN
40318	3614	11	whole	whole	JJ
40318	3614	12	-	-	HYPH
40318	3614	13	milk	milk	NN
40318	3614	14	cheese	cheese	NN
40318	3614	15	,	,	,
40318	3614	16	usually	usually	RB
40318	3614	17	until	until	IN
40318	3614	18	it	-PRON-	PRP
40318	3614	19	tests	test	VBZ
40318	3614	20	from	from	IN
40318	3614	21	0.15	0.15	CD
40318	3614	22	to	to	IN
40318	3614	23	0.17	0.17	CD
40318	3614	24	of	of	IN
40318	3614	25	1	1	CD
40318	3614	26	per	per	NN
40318	3614	27	cent	cent	NN
40318	3614	28	acid	acid	NN
40318	3614	29	.	.	.
40318	3615	1	The	the	DT
40318	3615	2	curd	curd	NN
40318	3615	3	is	be	VBZ
40318	3615	4	coagulated	coagulate	VBN
40318	3615	5	and	and	CC
40318	3615	6	cut	cut	VBN
40318	3615	7	the	the	DT
40318	3615	8	same	same	JJ
40318	3615	9	as	as	IN
40318	3615	10	for	for	IN
40318	3615	11	the	the	DT
40318	3615	12	other	other	JJ
40318	3615	13	skimmed	skimmed	JJ
40318	3615	14	-	-	HYPH
40318	3615	15	milk	milk	NN
40318	3615	16	cheeses	cheese	NNS
40318	3615	17	.	.	.
40318	3616	1	It	-PRON-	PRP
40318	3616	2	is	be	VBZ
40318	3616	3	cooked	cook	VBN
40318	3616	4	to	to	IN
40318	3616	5	a	a	DT
40318	3616	6	temperature	temperature	NN
40318	3616	7	just	just	RB
40318	3616	8	sufficient	sufficient	JJ
40318	3616	9	to	to	TO
40318	3616	10	firm	firm	VB
40318	3616	11	the	the	DT
40318	3616	12	curd	curd	NN
40318	3616	13	,	,	,
40318	3616	14	usually	usually	RB
40318	3616	15	from	from	IN
40318	3616	16	94	94	CD
40318	3616	17	°	°	NNS
40318	3616	18	to	to	IN
40318	3616	19	96	96	CD
40318	3616	20	°	°	,
40318	3616	21	F.	F.	NNP
40318	3616	22	The	the	DT
40318	3616	23	lower	low	JJR
40318	3616	24	the	the	DT
40318	3616	25	temperature	temperature	NN
40318	3616	26	at	at	IN
40318	3616	27	which	which	WDT
40318	3616	28	the	the	DT
40318	3616	29	curd	curd	NN
40318	3616	30	can	can	MD
40318	3616	31	be	be	VB
40318	3616	32	cooked	cook	VBN
40318	3616	33	and	and	CC
40318	3616	34	yet	yet	RB
40318	3616	35	become	become	VBP
40318	3616	36	firm	firm	JJ
40318	3616	37	,	,	,
40318	3616	38	the	the	DT
40318	3616	39	better	well	JJR
40318	3616	40	is	be	VBZ
40318	3616	41	the	the	DT
40318	3616	42	texture	texture	NN
40318	3616	43	of	of	IN
40318	3616	44	the	the	DT
40318	3616	45	cheese	cheese	NN
40318	3616	46	.	.	.
40318	3617	1	When	when	WRB
40318	3617	2	the	the	DT
40318	3617	3	curd	curd	NN
40318	3617	4	has	have	VBZ
40318	3617	5	firmed	firm	VBN
40318	3617	6	enough	enough	RB
40318	3617	7	,	,	,
40318	3617	8	or	or	CC
40318	3617	9	when	when	WRB
40318	3617	10	sufficient	sufficient	JJ
40318	3617	11	acid	acid	NN
40318	3617	12	development	development	NN
40318	3617	13	,	,	,
40318	3617	14	from	from	IN
40318	3617	15	0.15	0.15	CD
40318	3617	16	to	to	IN
40318	3617	17	0.17	0.17	CD
40318	3617	18	of	of	IN
40318	3617	19	1	1	CD
40318	3617	20	per	per	NN
40318	3617	21	cent	cent	NN
40318	3617	22	,	,	,
40318	3617	23	has	have	VBZ
40318	3617	24	taken	take	VBN
40318	3617	25	place	place	NN
40318	3617	26	,	,	,
40318	3617	27	the	the	DT
40318	3617	28	whey	whey	NN
40318	3617	29	is	be	VBZ
40318	3617	30	removed	remove	VBN
40318	3617	31	.	.	.
40318	3618	1	The	the	DT
40318	3618	2	curd	curd	NN
40318	3618	3	is	be	VBZ
40318	3618	4	then	then	RB
40318	3618	5	turned	turn	VBN
40318	3618	6	,	,	,
40318	3618	7	piled	pile	VBN
40318	3618	8	or	or	CC
40318	3618	9	cheddared	cheddare	VBN
40318	3618	10	.	.	.
40318	3619	1	A	a	DT
40318	3619	2	skimmed	skim	VBN
40318	3619	3	-	-	HYPH
40318	3619	4	milk	milk	NN
40318	3619	5	curd	curd	NN
40318	3619	6	may	may	MD
40318	3619	7	be	be	VB
40318	3619	8	piled	pile	VBN
40318	3619	9	much	much	RB
40318	3619	10	more	more	RBR
40318	3619	11	rapidly	rapidly	RB
40318	3619	12	than	than	IN
40318	3619	13	a	a	DT
40318	3619	14	whole	whole	JJ
40318	3619	15	-	-	HYPH
40318	3619	16	milk	milk	NN
40318	3619	17	curd	curd	NN
40318	3619	18	without	without	IN
40318	3619	19	danger	danger	NN
40318	3619	20	of	of	IN
40318	3619	21	injuring	injure	VBG
40318	3619	22	it	-PRON-	PRP
40318	3619	23	.	.	.
40318	3620	1	When	when	WRB
40318	3620	2	the	the	DT
40318	3620	3	curd	curd	NN
40318	3620	4	becomes	become	VBZ
40318	3620	5	meaty	meaty	NNP
40318	3620	6	or	or	CC
40318	3620	7	fibrous	fibrous	JJ
40318	3620	8	,	,	,
40318	3620	9	it	-PRON-	PRP
40318	3620	10	is	be	VBZ
40318	3620	11	milled	mill	VBN
40318	3620	12	.	.	.
40318	3621	1	It	-PRON-	PRP
40318	3621	2	should	should	MD
40318	3621	3	be	be	VB
40318	3621	4	salted	salt	VBN
40318	3621	5	at	at	IN
40318	3621	6	the	the	DT
40318	3621	7	rate	rate	NN
40318	3621	8	of	of	IN
40318	3621	9	1¼	1¼	CD
40318	3621	10	to	to	IN
40318	3621	11	2	2	CD
40318	3621	12	pounds	pound	NNS
40318	3621	13	of	of	IN
40318	3621	14	salt	salt	NN
40318	3621	15	to	to	IN
40318	3621	16	the	the	DT
40318	3621	17	curd	curd	NN
40318	3621	18	from	from	IN
40318	3621	19	each	each	DT
40318	3621	20	1000	1000	CD
40318	3621	21	pounds	pound	NNS
40318	3621	22	of	of	IN
40318	3621	23	milk	milk	NN
40318	3621	24	.	.	.
40318	3622	1	The	the	DT
40318	3622	2	remainder	remainder	NN
40318	3622	3	of	of	IN
40318	3622	4	the	the	DT
40318	3622	5	process	process	NN
40318	3622	6	is	be	VBZ
40318	3622	7	the	the	DT
40318	3622	8	same	same	JJ
40318	3622	9	as	as	IN
40318	3622	10	that	that	DT
40318	3622	11	for	for	IN
40318	3622	12	making	make	VBG
40318	3622	13	whole	whole	JJ
40318	3622	14	-	-	HYPH
40318	3622	15	milk	milk	NN
40318	3622	16	cheese	cheese	NN
40318	3622	17	.	.	.
40318	3623	1	The	the	DT
40318	3623	2	cheese	cheese	NN
40318	3623	3	-	-	HYPH
40318	3623	4	maker	maker	NN
40318	3623	5	should	should	MD
40318	3623	6	observe	observe	VB
40318	3623	7	the	the	DT
40318	3623	8	following	follow	VBG
40318	3623	9	points	point	NNS
40318	3623	10	when	when	WRB
40318	3623	11	making	make	VBG
40318	3623	12	skimmed	skim	VBN
40318	3623	13	-	-	HYPH
40318	3623	14	milk	milk	NN
40318	3623	15	cheese	cheese	NN
40318	3623	16	:	:	:
40318	3623	17	(	(	-LRB-
40318	3623	18	1	1	LS
40318	3623	19	)	)	-RRB-
40318	3623	20	Have	have	VB
40318	3623	21	clean	clean	JJ
40318	3623	22	-	-	HYPH
40318	3623	23	flavored	flavor	VBN
40318	3623	24	sweet	sweet	JJ
40318	3623	25	milk	milk	NN
40318	3623	26	;	;	,
40318	3623	27	(	(	-LRB-
40318	3623	28	2	2	LS
40318	3623	29	)	)	-RRB-
40318	3623	30	use	use	VB
40318	3623	31	clean	clean	JJ
40318	3623	32	-	-	HYPH
40318	3623	33	flavored	flavor	VBN
40318	3623	34	commercial	commercial	JJ
40318	3623	35	starter	starter	NN
40318	3623	36	;	;	,
40318	3623	37	(	(	-LRB-
40318	3623	38	3	3	LS
40318	3623	39	)	)	-RRB-
40318	3623	40	ripen	ripen	VB
40318	3623	41	the	the	DT
40318	3623	42	milk	milk	NN
40318	3623	43	sufficiently	sufficiently	RB
40318	3623	44	,	,	,
40318	3623	45	but	but	CC
40318	3623	46	not	not	RB
40318	3623	47	too	too	RB
40318	3623	48	much	much	JJ
40318	3623	49	;	;	:
40318	3623	50	(	(	-LRB-
40318	3623	51	4	4	LS
40318	3623	52	)	)	-RRB-
40318	3623	53	firm	firm	VB
40318	3623	54	the	the	DT
40318	3623	55	curd	curd	NN
40318	3623	56	at	at	IN
40318	3623	57	as	as	RB
40318	3623	58	low	low	JJ
40318	3623	59	a	a	DT
40318	3623	60	temperature	temperature	NN
40318	3623	61	as	as	IN
40318	3623	62	possible	possible	JJ
40318	3623	63	;	;	,
40318	3623	64	(	(	-LRB-
40318	3623	65	5	5	LS
40318	3623	66	)	)	-RRB-
40318	3623	67	have	have	VBP
40318	3623	68	the	the	DT
40318	3623	69	curd	curd	NN
40318	3623	70	properly	properly	RB
40318	3623	71	firmed	firm	VBN
40318	3623	72	when	when	WRB
40318	3623	73	the	the	DT
40318	3623	74	whey	whey	NN
40318	3623	75	is	be	VBZ
40318	3623	76	drawn	draw	VBN
40318	3623	77	;	;	,
40318	3623	78	(	(	-LRB-
40318	3623	79	6	6	LS
40318	3623	80	)	)	-RRB-
40318	3623	81	cheddar	cheddar	VB
40318	3623	82	the	the	DT
40318	3623	83	curd	curd	NN
40318	3623	84	faster	fast	RBR
40318	3623	85	than	than	IN
40318	3623	86	the	the	DT
40318	3623	87	curd	curd	NN
40318	3623	88	from	from	IN
40318	3623	89	whole	whole	JJ
40318	3623	90	milk	milk	NN
40318	3623	91	;	;	,
40318	3623	92	(	(	-LRB-
40318	3623	93	7	7	LS
40318	3623	94	)	)	-RRB-
40318	3623	95	make	make	VBP
40318	3623	96	the	the	DT
40318	3623	97	cheeses	cheese	NNS
40318	3623	98	all	all	PDT
40318	3623	99	the	the	DT
40318	3623	100	same	same	JJ
40318	3623	101	size	size	NN
40318	3623	102	;	;	:
40318	3623	103	(	(	-LRB-
40318	3623	104	8)	8)	CD
40318	3623	105	keep	keep	VB
40318	3623	106	the	the	DT
40318	3623	107	cheese	cheese	NN
40318	3623	108	neat	neat	JJ
40318	3623	109	and	and	CC
40318	3623	110	clean	clean	JJ
40318	3623	111	in	in	IN
40318	3623	112	the	the	DT
40318	3623	113	curing	curing	NN
40318	3623	114	-	-	HYPH
40318	3623	115	room	room	NN
40318	3623	116	.	.	.
40318	3624	1	+230	+230	NNP
40318	3624	2	.	.	.
40318	3625	1	Yield	yield	NN
40318	3625	2	and	and	CC
40318	3625	3	qualities	quality	NNS
40318	3625	4	of	of	IN
40318	3625	5	skimmed	skim	VBN
40318	3625	6	-	-	HYPH
40318	3625	7	milk	milk	NN
40318	3625	8	Cheddar	Cheddar	NNP
40318	3625	9	cheese.+--The	cheese.+--the	CD
40318	3625	10	results	result	NNS
40318	3625	11	of	of	IN
40318	3625	12	skimming	skim	VBG
40318	3625	13	different	different	JJ
40318	3625	14	percentages	percentage	NNS
40318	3625	15	of	of	IN
40318	3625	16	whole	whole	JJ
40318	3625	17	milk	milk	NN
40318	3625	18	containing	contain	VBG
40318	3625	19	varying	vary	VBG
40318	3625	20	percentages	percentage	NNS
40318	3625	21	of	of	IN
40318	3625	22	fat	fat	NN
40318	3625	23	are	be	VBP
40318	3625	24	given	give	VBN
40318	3625	25	in	in	IN
40318	3625	26	the	the	DT
40318	3625	27	following	follow	VBG
40318	3625	28	table	table	NN
40318	3625	29	.	.	.
40318	3626	1	As	as	IN
40318	3626	2	the	the	DT
40318	3626	3	percentage	percentage	NN
40318	3626	4	of	of	IN
40318	3626	5	fat	fat	NN
40318	3626	6	in	in	IN
40318	3626	7	the	the	DT
40318	3626	8	milk	milk	NN
40318	3626	9	decreases	decrease	VBZ
40318	3626	10	,	,	,
40318	3626	11	the	the	DT
40318	3626	12	yield	yield	NN
40318	3626	13	of	of	IN
40318	3626	14	cheese	cheese	NN
40318	3626	15	also	also	RB
40318	3626	16	decreases	decrease	VBZ
40318	3626	17	,	,	,
40318	3626	18	according	accord	VBG
40318	3626	19	to	to	IN
40318	3626	20	the	the	DT
40318	3626	21	table	table	NN
40318	3626	22	.	.	.
40318	3627	1	As	as	IN
40318	3627	2	the	the	DT
40318	3627	3	percentage	percentage	NN
40318	3627	4	of	of	IN
40318	3627	5	fat	fat	JJ
40318	3627	6	decreases	decrease	NNS
40318	3627	7	in	in	IN
40318	3627	8	the	the	DT
40318	3627	9	milk	milk	NN
40318	3627	10	,	,	,
40318	3627	11	the	the	DT
40318	3627	12	percentage	percentage	NN
40318	3627	13	of	of	IN
40318	3627	14	moisture	moisture	NN
40318	3627	15	in	in	IN
40318	3627	16	the	the	DT
40318	3627	17	cheese	cheese	NN
40318	3627	18	increases	increase	NNS
40318	3627	19	,	,	,
40318	3627	20	showing	show	VBG
40318	3627	21	that	that	DT
40318	3627	22	moisture	moisture	NN
40318	3627	23	is	be	VBZ
40318	3627	24	substituted	substitute	VBN
40318	3627	25	for	for	IN
40318	3627	26	fat	fat	NN
40318	3627	27	.	.	.
40318	3628	1	The	the	DT
40318	3628	2	yield	yield	NN
40318	3628	3	of	of	IN
40318	3628	4	cheese	cheese	NN
40318	3628	5	from	from	IN
40318	3628	6	100	100	CD
40318	3628	7	pounds	pound	NNS
40318	3628	8	of	of	IN
40318	3628	9	milk	milk	NN
40318	3628	10	is	be	VBZ
40318	3628	11	also	also	RB
40318	3628	12	given	give	VBN
40318	3628	13	in	in	IN
40318	3628	14	this	this	DT
40318	3628	15	table	table	NN
40318	3628	16	.	.	.
40318	3629	1	This	this	DT
40318	3629	2	yield	yield	NN
40318	3629	3	varies	vary	VBZ
40318	3629	4	with	with	IN
40318	3629	5	the	the	DT
40318	3629	6	amount	amount	NN
40318	3629	7	of	of	IN
40318	3629	8	moisture	moisture	NN
40318	3629	9	incorporated	incorporate	VBN
40318	3629	10	into	into	IN
40318	3629	11	the	the	DT
40318	3629	12	cheese	cheese	NN
40318	3629	13	,	,	,
40318	3629	14	the	the	DT
40318	3629	15	amount	amount	NN
40318	3629	16	of	of	IN
40318	3629	17	solids	solid	NNS
40318	3629	18	not	not	RB
40318	3629	19	fat	fat	JJ
40318	3629	20	in	in	IN
40318	3629	21	the	the	DT
40318	3629	22	milk	milk	NN
40318	3629	23	,	,	,
40318	3629	24	and	and	CC
40318	3629	25	the	the	DT
40318	3629	26	solids	solid	NNS
40318	3629	27	lost	lose	VBN
40318	3629	28	in	in	IN
40318	3629	29	the	the	DT
40318	3629	30	whey	whey	NN
40318	3629	31	.	.	.
40318	3630	1	TABLE	TABLE	NNP
40318	3630	2	XIV	xiv	NN
40318	3630	3	TABLE	TABLE	NNS
40318	3630	4	SHOWING	show	VBG
40318	3630	5	THE	the	DT
40318	3630	6	COMPOSITION	COMPOSITION	NNS
40318	3630	7	AND	and	CC
40318	3630	8	YIELD	yield	NN
40318	3630	9	OF	of	IN
40318	3630	10	SKIMMED	skimmed	NN
40318	3630	11	-	-	HYPH
40318	3630	12	MILK	milk	NN
40318	3630	13	CHEDDAR	cheddar	NN
40318	3630	14	CHEESE	CHEESE	NNS
40318	3630	15	=	=	SYM
40318	3630	16	=	=	NFP
40318	3630	17	=	=	SYM
40318	3630	18	=	=	SYM
40318	3630	19	=	=	SYM
40318	3630	20	=	=	SYM
40318	3630	21	=	=	SYM
40318	3630	22	=	=	SYM
40318	3630	23	=	=	SYM
40318	3630	24	=	=	SYM
40318	3630	25	=	=	SYM
40318	3630	26	=	=	SYM
40318	3630	27	=	=	SYM
40318	3630	28	=	=	SYM
40318	3630	29	=	=	SYM
40318	3630	30	=	=	SYM
40318	3630	31	=	=	SYM
40318	3630	32	=	=	SYM
40318	3630	33	=	=	SYM
40318	3630	34	=	=	SYM
40318	3630	35	=	=	SYM
40318	3630	36	=	=	SYM
40318	3630	37	=	=	SYM
40318	3630	38	=	=	SYM
40318	3630	39	=	=	SYM
40318	3630	40	=	=	SYM
40318	3630	41	=	=	SYM
40318	3630	42	=	=	SYM
40318	3630	43	=	=	SYM
40318	3630	44	=	=	SYM
40318	3630	45	=	=	SYM
40318	3630	46	=	=	SYM
40318	3630	47	=	=	SYM
40318	3630	48	=	=	SYM
40318	3630	49	=	=	SYM
40318	3630	50	=	=	SYM
40318	3630	51	=	=	SYM
40318	3630	52	=	=	SYM
40318	3630	53	=	=	SYM
40318	3630	54	=	=	SYM
40318	3630	55	=	=	SYM
40318	3630	56	=	=	SYM
40318	3630	57	=	=	SYM
40318	3630	58	=	=	SYM
40318	3630	59	=	=	SYM
40318	3630	60	=	=	SYM
40318	3630	61	=	=	SYM
40318	3630	62	=	=	SYM
40318	3630	63	=	=	SYM
40318	3630	64	=	=	SYM
40318	3630	65	=	=	SYM
40318	3630	66	=	=	SYM
40318	3630	67	=	=	SYM
40318	3630	68	=	=	SYM
40318	3630	69	=	=	SYM
40318	3630	70	=	=	SYM
40318	3630	71	=	=	SYM
40318	3630	72	=	=	SYM
40318	3630	73	=	=	SYM
40318	3630	74	=	=	SYM
40318	3630	75	=	=	SYM
40318	3630	76	=	=	SYM
40318	3630	77	=	=	SYM
40318	3630	78	=	=	SYM
40318	3630	79	=	=	SYM
40318	3630	80	=	=	SYM
40318	3630	81	=	=	SYM
40318	3630	82	=	=	SYM
40318	3630	83	=	=	SYM
40318	3630	84	=	=	SYM
40318	3630	85	=	=	SYM
40318	3630	86	=	=	SYM
40318	3630	87	=	=	SYM
40318	3630	88	=	=	SYM
40318	3630	89	=	=	NNS
40318	3630	90	=	=	SYM
40318	3630	91	|	|	CD
40318	3630	92	|PERCENTAGE|NUMBER	|percentage|number	NN
40318	3630	93	|	|	NNS
40318	3630	94	COMPOSITION	COMPOSITION	NNS
40318	3630	95	OF	of	IN
40318	3630	96	THE	the	DT
40318	3630	97	CHEESE	CHEESE	NNP
40318	3630	98	PERCENTAGE|PERCENTAGE|OF	PERCENTAGE|PERCENTAGE|OF	NNP
40318	3630	99	FAT	FAT	NNP
40318	3630	100	IN	in	IN
40318	3630	101	|OF	|OF	JJR
40318	3630	102	POUNDS	POUNDS	NNP
40318	3630	103	+	+	SYM
40318	3630	104	----------+----------+----------	----------+----------+----------	CD
40318	3630	105	OF	of	IN
40318	3630	106	FAT	FAT	NNP
40318	3630	107	|OF	|of	NN
40318	3630	108	THE	the	DT
40318	3630	109	|THE	|THE	NNP
40318	3630	110	MILK	MILK	NNP
40318	3630	111	|OF	|OF	JJR
40318	3630	112	CHEESE	CHEESE	NNP
40318	3630	113	|PERCENTAGE|	|PERCENTAGE|	NNP
40318	3630	114	|	|	NNP
40318	3630	115	IN	in	IN
40318	3630	116	THE	the	DT
40318	3630	117	|MILK	|milk	NN
40318	3630	118	|IN	|in	NN
40318	3630	119	THE	the	DT
40318	3630	120	|FROM	|FROM	NNP
40318	3630	121	100	100	CD
40318	3630	122	|OF	|OF	JJR
40318	3630	123	TOTAL	total	NN
40318	3630	124	|PERCENTAGE|PERCENTAGE	|percentage|percentage	NN
40318	3630	125	MILK	MILK	NNP
40318	3630	126	|SKIMMED	|SKIMMED	NNPS
40318	3630	127	|VAT	|vat	NN
40318	3630	128	AFTER	after	IN
40318	3630	129	|POUNDS	|pound	NNS
40318	3630	130	|OF	|of	NN
40318	3630	131	TOTAL	total	NN
40318	3630	132	|OF	|OF	JJR
40318	3630	133	FAT	FAT	NNP
40318	3630	134	|OF	|OF	-LRB-
40318	3630	135	WATER	water	NN
40318	3630	136	|	|	NNP
40318	3630	137	|SKIMMING	|skimme	VBG
40318	3630	138	|OF	|of	NN
40318	3630	139	MILK	MILK	NNP
40318	3630	140	|SOLIDS	|SOLIDS	NNP
40318	3630	141	|	|	CD
40318	3630	142	|	|	CD
40318	3630	143	----------+----------+----------+----------+----------+----------+----------	----------+----------+----------+----------+----------+----------+----------	CD
40318	3630	144	4.7	4.7	CD
40318	3630	145	|	|	CD
40318	3630	146	50	50	CD
40318	3630	147	|	|	CD
40318	3630	148	2.4	2.4	CD
40318	3630	149	|	|	CD
40318	3630	150	9.92	9.92	CD
40318	3630	151	|	|	CD
40318	3630	152	54.75	54.75	CD
40318	3630	153	|	|	CD
40318	3630	154	22.00	22.00	CD
40318	3630	155	|	|	CD
40318	3630	156	45.25	45.25	CD
40318	3630	157	4.7	4.7	CD
40318	3630	158	|	|	CD
40318	3630	159	60	60	CD
40318	3630	160	|	|	CD
40318	3630	161	2.0	2.0	CD
40318	3630	162	|	|	CD
40318	3630	163	9.74	9.74	CD
40318	3630	164	|	|	CD
40318	3630	165	52.46	52.46	CD
40318	3630	166	|	|	CD
40318	3630	167	17.50	17.50	CD
40318	3630	168	|	|	CD
40318	3630	169	47.54	47.54	CD
40318	3630	170	4.7	4.7	CD
40318	3630	171	|	|	CD
40318	3630	172	70	70	CD
40318	3630	173	|	|	CD
40318	3630	174	1.5	1.5	CD
40318	3630	175	|	|	CD
40318	3630	176	9.26	9.26	CD
40318	3630	177	|	|	CD
40318	3630	178	49.87	49.87	CD
40318	3630	179	|	|	CD
40318	3630	180	13.50	13.50	CD
40318	3630	181	|	|	CD
40318	3630	182	50.13	50.13	CD
40318	3630	183	4.7	4.7	CD
40318	3630	184	|	|	CD
40318	3630	185	80	80	CD
40318	3630	186	|	|	CD
40318	3630	187	1.0	1.0	CD
40318	3630	188	|	|	CD
40318	3630	189	8.42	8.42	CD
40318	3630	190	|	|	CD
40318	3630	191	48.26	48.26	CD
40318	3630	192	|	|	CD
40318	3630	193	10.00	10.00	CD
40318	3630	194	|	|	CD
40318	3630	195	51.74	51.74	CD
40318	3630	196	4.0	4.0	CD
40318	3630	197	|	|	CD
40318	3630	198	50	50	CD
40318	3630	199	|	|	CD
40318	3630	200	2.0	2.0	CD
40318	3630	201	|	|	CD
40318	3630	202	9.70	9.70	CD
40318	3630	203	|	|	CD
40318	3630	204	53.29	53.29	CD
40318	3630	205	|	|	CD
40318	3630	206	21.00	21.00	CD
40318	3630	207	|	|	CD
40318	3630	208	46.71	46.71	CD
40318	3630	209	4.0	4.0	CD
40318	3630	210	|	|	CD
40318	3630	211	60	60	CD
40318	3630	212	|	|	CD
40318	3630	213	1.6	1.6	CD
40318	3630	214	|	|	CD
40318	3630	215	9.50	9.50	CD
40318	3630	216	|	|	CD
40318	3630	217	50.89	50.89	CD
40318	3630	218	|	|	CD
40318	3630	219	17.00	17.00	CD
40318	3630	220	|	|	CD
40318	3630	221	49.11	49.11	CD
40318	3630	222	4.0	4.0	CD
40318	3630	223	|	|	CD
40318	3630	224	70	70	CD
40318	3630	225	|	|	CD
40318	3630	226	1.2	1.2	CD
40318	3630	227	|	|	CD
40318	3630	228	9.30	9.30	CD
40318	3630	229	|	|	CD
40318	3630	230	48.06	48.06	CD
40318	3630	231	|	|	CD
40318	3630	232	13.50	13.50	CD
40318	3630	233	|	|	CD
40318	3630	234	51.94	51.94	CD
40318	3630	235	4.0	4.0	CD
40318	3630	236	|	|	CD
40318	3630	237	80	80	CD
40318	3630	238	|	|	CD
40318	3630	239	0.9	0.9	CD
40318	3630	240	|	|	CD
40318	3630	241	9.20	9.20	CD
40318	3630	242	|	|	CD
40318	3630	243	45.24	45.24	CD
40318	3630	244	|	|	CD
40318	3630	245	10.50	10.50	CD
40318	3630	246	|	|	CD
40318	3630	247	54.76	54.76	CD
40318	3630	248	3.5	3.5	CD
40318	3630	249	|	|	CD
40318	3630	250	50	50	CD
40318	3630	251	|	|	CD
40318	3630	252	1.8	1.8	CD
40318	3630	253	|	|	CD
40318	3630	254	8.54	8.54	CD
40318	3630	255	|	|	CD
40318	3630	256	54.20	54.20	CD
40318	3630	257	|	|	CD
40318	3630	258	19.50	19.50	CD
40318	3630	259	|	|	CD
40318	3630	260	45.80	45.80	CD
40318	3630	261	3.5	3.5	CD
40318	3630	262	|	|	CD
40318	3630	263	60	60	CD
40318	3630	264	|	|	CD
40318	3630	265	1.5	1.5	CD
40318	3630	266	|	|	CD
40318	3630	267	8.10	8.10	CD
40318	3630	268	|	|	CD
40318	3630	269	51.10	51.10	CD
40318	3630	270	|	|	CD
40318	3630	271	16.50	16.50	CD
40318	3630	272	|	|	CD
40318	3630	273	48.90	48.90	CD
40318	3630	274	3.5	3.5	CD
40318	3630	275	|	|	CD
40318	3630	276	70	70	CD
40318	3630	277	|	|	CD
40318	3630	278	1.1	1.1	CD
40318	3630	279	|	|	CD
40318	3630	280	7.44	7.44	CD
40318	3630	281	|	|	CD
40318	3630	282	52.62	52.62	CD
40318	3630	283	|	|	CD
40318	3630	284	13.00	13.00	CD
40318	3630	285	|	|	CD
40318	3630	286	47.38	47.38	CD
40318	3630	287	3.5	3.5	CD
40318	3630	288	|	|	CD
40318	3630	289	80	80	CD
40318	3630	290	|	|	CD
40318	3630	291	O.9	O.9	NNP
40318	3630	292	|	|	CD
40318	3630	293	7.00	7.00	CD
40318	3630	294	|	|	CD
40318	3630	295	49.64	49.64	CD
40318	3630	296	|	|	CD
40318	3630	297	9.54	9.54	CD
40318	3630	298	|	|	CD
40318	3630	299	50.36	50.36	CD
40318	3630	300	3.4	3.4	CD
40318	3630	301	|	|	CD
40318	3630	302	50	50	CD
40318	3630	303	|	|	CD
40318	3630	304	1.9	1.9	CD
40318	3630	305	|	|	CD
40318	3630	306	8.24[102]|	8.24[102]|	CD
40318	3630	307	54.50	54.50	CD
40318	3630	308	|	|	CD
40318	3630	309	20.00	20.00	CD
40318	3630	310	|	|	CD
40318	3630	311	45.50	45.50	CD
40318	3630	312	3.4	3.4	CD
40318	3630	313	|	|	CD
40318	3630	314	60	60	CD
40318	3630	315	|	|	CD
40318	3630	316	1.5	1.5	CD
40318	3630	317	|	|	CD
40318	3630	318	7.82	7.82	CD
40318	3630	319	|	|	CD
40318	3630	320	52.05	52.05	CD
40318	3630	321	|	|	CD
40318	3630	322	16.50	16.50	CD
40318	3630	323	|	|	CD
40318	3630	324	47.95	47.95	CD
40318	3630	325	3.4	3.4	CD
40318	3630	326	|	|	CD
40318	3630	327	70	70	CD
40318	3630	328	|	|	CD
40318	3630	329	{	{	-LRB-
40318	3630	330	1.4	1.4	CD
40318	3630	331	|	|	CD
40318	3630	332	{	{	-LRB-
40318	3630	333	7.80	7.80	CD
40318	3630	334	|	|	CD
40318	3630	335	{	{	-LRB-
40318	3630	336	49.04	49.04	CD
40318	3630	337	|	|	NNS
40318	3630	338	{	{	-LRB-
40318	3630	339	14.00	14.00	CD
40318	3630	340	|	|	CD
40318	3630	341	{	{	-LRB-
40318	3630	342	50.96	50.96	CD
40318	3630	343	|	|	CD
40318	3630	344	|	|	CD
40318	3630	345	{	{	-LRB-
40318	3630	346	1.2	1.2	CD
40318	3630	347	|	|	CD
40318	3630	348	{	{	-LRB-
40318	3630	349	7.28	7.28	CD
40318	3630	350	|	|	CD
40318	3630	351	{	{	-LRB-
40318	3630	352	50.76	50.76	CD
40318	3630	353	|	|	CD
40318	3630	354	{	{	-LRB-
40318	3630	355	14.00	14.00	CD
40318	3630	356	|	|	NNS
40318	3630	357	{	{	-LRB-
40318	3630	358	49.24	49.24	CD
40318	3630	359	3.4	3.4	CD
40318	3630	360	|	|	CD
40318	3630	361	80	80	CD
40318	3630	362	|	|	CD
40318	3630	363	0.9	0.9	CD
40318	3630	364	|	|	CD
40318	3630	365	7.24	7.24	CD
40318	3630	366	|	|	CD
40318	3630	367	47.41	47.41	CD
40318	3630	368	|	|	CD
40318	3630	369	10.50	10.50	CD
40318	3630	370	|	|	CD
40318	3630	371	52.59	52.59	CD
40318	3630	372	=	=	SYM
40318	3630	373	=	=	SYM
40318	3630	374	=	=	SYM
40318	3630	375	=	=	SYM
40318	3630	376	=	=	SYM
40318	3630	377	=	=	SYM
40318	3630	378	=	=	SYM
40318	3630	379	=	=	SYM
40318	3630	380	=	=	SYM
40318	3630	381	=	=	SYM
40318	3630	382	=	=	SYM
40318	3630	383	=	=	SYM
40318	3630	384	=	=	SYM
40318	3630	385	=	=	SYM
40318	3630	386	=	=	SYM
40318	3630	387	=	=	SYM
40318	3630	388	=	=	SYM
40318	3630	389	=	=	SYM
40318	3630	390	=	=	SYM
40318	3630	391	=	=	SYM
40318	3630	392	=	=	SYM
40318	3630	393	=	=	SYM
40318	3630	394	=	=	SYM
40318	3630	395	=	=	SYM
40318	3630	396	=	=	SYM
40318	3630	397	=	=	SYM
40318	3630	398	=	=	SYM
40318	3630	399	=	=	SYM
40318	3630	400	=	=	SYM
40318	3630	401	=	=	SYM
40318	3630	402	=	=	SYM
40318	3630	403	=	=	SYM
40318	3630	404	=	=	SYM
40318	3630	405	=	=	SYM
40318	3630	406	=	=	SYM
40318	3630	407	=	=	SYM
40318	3630	408	=	=	SYM
40318	3630	409	=	=	SYM
40318	3630	410	=	=	SYM
40318	3630	411	=	=	SYM
40318	3630	412	=	=	SYM
40318	3630	413	=	=	SYM
40318	3630	414	=	=	SYM
40318	3630	415	=	=	SYM
40318	3630	416	=	=	SYM
40318	3630	417	=	=	SYM
40318	3630	418	=	=	SYM
40318	3630	419	=	=	SYM
40318	3630	420	=	=	SYM
40318	3630	421	=	=	SYM
40318	3630	422	=	=	SYM
40318	3630	423	=	=	SYM
40318	3630	424	=	=	SYM
40318	3630	425	=	=	SYM
40318	3630	426	=	=	SYM
40318	3630	427	=	=	SYM
40318	3630	428	=	=	SYM
40318	3630	429	=	=	SYM
40318	3630	430	=	=	SYM
40318	3630	431	=	=	SYM
40318	3630	432	=	=	SYM
40318	3630	433	=	=	SYM
40318	3630	434	=	=	SYM
40318	3630	435	=	=	SYM
40318	3630	436	=	=	SYM
40318	3630	437	=	=	SYM
40318	3630	438	=	=	SYM
40318	3630	439	=	=	SYM
40318	3630	440	=	=	SYM
40318	3630	441	=	=	SYM
40318	3630	442	=	=	SYM
40318	3630	443	=	=	SYM
40318	3630	444	=	=	SYM
40318	3630	445	=	=	SYM
40318	3630	446	=	=	NFP
40318	3630	447	=	=	NFP
40318	3630	448	In	in	IN
40318	3630	449	some	some	DT
40318	3630	450	creameries	creamery	NNS
40318	3630	451	and	and	CC
40318	3630	452	cheese	cheese	NN
40318	3630	453	factories	factory	NNS
40318	3630	454	,	,	,
40318	3630	455	the	the	DT
40318	3630	456	milk	milk	NN
40318	3630	457	is	be	VBZ
40318	3630	458	skimmed	skim	VBN
40318	3630	459	and	and	CC
40318	3630	460	the	the	DT
40318	3630	461	cream	cream	NN
40318	3630	462	made	make	VBN
40318	3630	463	into	into	IN
40318	3630	464	butter	butter	NN
40318	3630	465	and	and	CC
40318	3630	466	the	the	DT
40318	3630	467	skimmed	skim	VBN
40318	3630	468	-	-	HYPH
40318	3630	469	milk	milk	NN
40318	3630	470	into	into	IN
40318	3630	471	cheese	cheese	NN
40318	3630	472	by	by	IN
40318	3630	473	the	the	DT
40318	3630	474	Cheddar	Cheddar	NNP
40318	3630	475	process	process	NN
40318	3630	476	.	.	.
40318	3631	1	In	in	IN
40318	3631	2	making	make	VBG
40318	3631	3	cheese	cheese	NN
40318	3631	4	without	without	IN
40318	3631	5	the	the	DT
40318	3631	6	milk	milk	NN
40318	3631	7	-	-	HYPH
40318	3631	8	fat	fat	NN
40318	3631	9	,	,	,
40318	3631	10	it	-PRON-	PRP
40318	3631	11	is	be	VBZ
40318	3631	12	difficult	difficult	JJ
40318	3631	13	to	to	TO
40318	3631	14	standardize	standardize	VB
40318	3631	15	a	a	DT
40318	3631	16	method	method	NN
40318	3631	17	that	that	WDT
40318	3631	18	will	will	MD
40318	3631	19	produce	produce	VB
40318	3631	20	the	the	DT
40318	3631	21	flavor	flavor	NN
40318	3631	22	and	and	CC
40318	3631	23	body	body	NN
40318	3631	24	of	of	IN
40318	3631	25	the	the	DT
40318	3631	26	whole	whole	JJ
40318	3631	27	-	-	HYPH
40318	3631	28	milk	milk	NN
40318	3631	29	Cheddar	Cheddar	NNP
40318	3631	30	cheese	cheese	NN
40318	3631	31	.	.	.
40318	3632	1	A	a	DT
40318	3632	2	skimmed	skim	VBN
40318	3632	3	-	-	HYPH
40318	3632	4	milk	milk	NN
40318	3632	5	cheese	cheese	NN
40318	3632	6	lacks	lack	VBZ
40318	3632	7	the	the	DT
40318	3632	8	softness	softness	NN
40318	3632	9	and	and	CC
40318	3632	10	mellowness	mellowness	NN
40318	3632	11	of	of	IN
40318	3632	12	texture	texture	NN
40318	3632	13	of	of	IN
40318	3632	14	the	the	DT
40318	3632	15	whole	whole	JJ
40318	3632	16	-	-	HYPH
40318	3632	17	milk	milk	NN
40318	3632	18	product	product	NN
40318	3632	19	.	.	.
40318	3633	1	It	-PRON-	PRP
40318	3633	2	is	be	VBZ
40318	3633	3	very	very	RB
40318	3633	4	likely	likely	JJ
40318	3633	5	to	to	TO
40318	3633	6	be	be	VB
40318	3633	7	tough	tough	JJ
40318	3633	8	,	,	,
40318	3633	9	dry	dry	JJ
40318	3633	10	or	or	CC
40318	3633	11	leathery	leathery	NN
40318	3633	12	.	.	.
40318	3634	1	It	-PRON-	PRP
40318	3634	2	is	be	VBZ
40318	3634	3	attempted	attempt	VBN
40318	3634	4	to	to	TO
40318	3634	5	remedy	remedy	VB
40318	3634	6	this	this	DT
40318	3634	7	defect	defect	NN
40318	3634	8	by	by	IN
40318	3634	9	incorporating	incorporate	VBG
40318	3634	10	more	more	JJR
40318	3634	11	moisture	moisture	NN
40318	3634	12	into	into	IN
40318	3634	13	the	the	DT
40318	3634	14	skimmed	skim	VBN
40318	3634	15	-	-	HYPH
40318	3634	16	milk	milk	NN
40318	3634	17	cheese	cheese	NN
40318	3634	18	.	.	.
40318	3635	1	The	the	DT
40318	3635	2	added	add	VBN
40318	3635	3	moisture	moisture	NN
40318	3635	4	tends	tend	VBZ
40318	3635	5	to	to	TO
40318	3635	6	replace	replace	VB
40318	3635	7	the	the	DT
40318	3635	8	fat	fat	NN
40318	3635	9	in	in	IN
40318	3635	10	giving	give	VBG
40318	3635	11	a	a	DT
40318	3635	12	soft	soft	JJ
40318	3635	13	mellow	mellow	JJ
40318	3635	14	body	body	NN
40318	3635	15	.	.	.
40318	3636	1	It	-PRON-	PRP
40318	3636	2	requires	require	VBZ
40318	3636	3	skill	skill	NN
40318	3636	4	on	on	IN
40318	3636	5	the	the	DT
40318	3636	6	part	part	NN
40318	3636	7	of	of	IN
40318	3636	8	the	the	DT
40318	3636	9	cheese	cheese	NN
40318	3636	10	-	-	HYPH
40318	3636	11	maker	maker	NN
40318	3636	12	to	to	TO
40318	3636	13	incorporate	incorporate	VB
40318	3636	14	moisture	moisture	NN
40318	3636	15	to	to	TO
40318	3636	16	take	take	VB
40318	3636	17	the	the	DT
40318	3636	18	place	place	NN
40318	3636	19	of	of	IN
40318	3636	20	the	the	DT
40318	3636	21	fat	fat	NN
40318	3636	22	in	in	IN
40318	3636	23	giving	give	VBG
40318	3636	24	the	the	DT
40318	3636	25	cheese	cheese	NN
40318	3636	26	mellowness	mellowness	NN
40318	3636	27	and	and	CC
40318	3636	28	smoothness	smoothness	JJ
40318	3636	29	of	of	IN
40318	3636	30	body	body	NN
40318	3636	31	.	.	.
40318	3637	1	The	the	DT
40318	3637	2	grades	grade	NNS
40318	3637	3	of	of	IN
40318	3637	4	skimmed	skim	VBN
40318	3637	5	-	-	HYPH
40318	3637	6	milk	milk	NN
40318	3637	7	cheese	cheese	NN
40318	3637	8	vary	vary	VBP
40318	3637	9	between	between	IN
40318	3637	10	rather	rather	RB
40318	3637	11	wide	wide	JJ
40318	3637	12	limits	limit	NNS
40318	3637	13	--	--	:
40318	3637	14	from	from	IN
40318	3637	15	those	those	DT
40318	3637	16	made	make	VBN
40318	3637	17	entirely	entirely	RB
40318	3637	18	of	of	IN
40318	3637	19	skimmed	skim	VBN
40318	3637	20	-	-	HYPH
40318	3637	21	milk	milk	NN
40318	3637	22	to	to	IN
40318	3637	23	those	those	DT
40318	3637	24	made	make	VBN
40318	3637	25	of	of	IN
40318	3637	26	milk	milk	NN
40318	3637	27	from	from	IN
40318	3637	28	which	which	WDT
40318	3637	29	only	only	RB
40318	3637	30	a	a	DT
40318	3637	31	small	small	JJ
40318	3637	32	amount	amount	NN
40318	3637	33	of	of	IN
40318	3637	34	fat	fat	NN
40318	3637	35	has	have	VBZ
40318	3637	36	been	be	VBN
40318	3637	37	removed	remove	VBN
40318	3637	38	and	and	CC
40318	3637	39	which	which	WDT
40318	3637	40	are	be	VBP
40318	3637	41	almost	almost	RB
40318	3637	42	like	like	IN
40318	3637	43	whole	whole	JJ
40318	3637	44	-	-	HYPH
40318	3637	45	milk	milk	NN
40318	3637	46	cheese	cheese	NN
40318	3637	47	.	.	.
40318	3638	1	Because	because	IN
40318	3638	2	of	of	IN
40318	3638	3	the	the	DT
40318	3638	4	gradations	gradation	NNS
40318	3638	5	of	of	IN
40318	3638	6	skimmed	skim	VBN
40318	3638	7	-	-	HYPH
40318	3638	8	milk	milk	NN
40318	3638	9	cheese	cheese	NN
40318	3638	10	,	,	,
40318	3638	11	it	-PRON-	PRP
40318	3638	12	is	be	VBZ
40318	3638	13	difficult	difficult	JJ
40318	3638	14	to	to	TO
40318	3638	15	make	make	VB
40318	3638	16	anything	anything	NN
40318	3638	17	but	but	CC
40318	3638	18	general	general	JJ
40318	3638	19	statements	statement	NNS
40318	3638	20	and	and	CC
40318	3638	21	to	to	TO
40318	3638	22	base	base	VB
40318	3638	23	comparisons	comparison	NNS
40318	3638	24	with	with	IN
40318	3638	25	whole	whole	JJ
40318	3638	26	-	-	HYPH
40318	3638	27	milk	milk	NN
40318	3638	28	cheese	cheese	NN
40318	3638	29	.	.	.
40318	3639	1	CHAPTER	CHAPTER	NNP
40318	3639	2	XIV	XIV	NNP
40318	3639	3	_	_	NNP
40318	3639	4	CHEDDAR	CHEDDAR	NNP
40318	3639	5	CHEESE	CHEESE	NNP
40318	3639	6	RIPENING	ripening	NN
40318	3639	7	_	_	NNP
40318	3639	8	Freshly	freshly	RB
40318	3639	9	made	make	VBD
40318	3639	10	Cheddar	Cheddar	NNP
40318	3639	11	cheese	cheese	NN
40318	3639	12	is	be	VBZ
40318	3639	13	hard	hard	JJ
40318	3639	14	,	,	,
40318	3639	15	tough	tough	JJ
40318	3639	16	and	and	CC
40318	3639	17	elastic	elastic	JJ
40318	3639	18	and	and	CC
40318	3639	19	lacks	lack	VBZ
40318	3639	20	characteristic	characteristic	JJ
40318	3639	21	cheese	cheese	NN
40318	3639	22	flavor	flavor	NN
40318	3639	23	.	.	.
40318	3640	1	In	in	IN
40318	3640	2	this	this	DT
40318	3640	3	condition	condition	NN
40318	3640	4	it	-PRON-	PRP
40318	3640	5	is	be	VBZ
40318	3640	6	called	call	VBN
40318	3640	7	"	"	``
40318	3640	8	green	green	JJ
40318	3640	9	,	,	,
40318	3640	10	"	"	''
40318	3640	11	unripe	unripe	JJ
40318	3640	12	or	or	CC
40318	3640	13	not	not	RB
40318	3640	14	cured	cure	VBN
40318	3640	15	.	.	.
40318	3641	1	Before	before	IN
40318	3641	2	the	the	DT
40318	3641	3	cheese	cheese	NN
40318	3641	4	is	be	VBZ
40318	3641	5	ready	ready	JJ
40318	3641	6	to	to	TO
40318	3641	7	be	be	VB
40318	3641	8	eaten	eat	VBN
40318	3641	9	,	,	,
40318	3641	10	it	-PRON-	PRP
40318	3641	11	passes	pass	VBZ
40318	3641	12	through	through	IN
40318	3641	13	a	a	DT
40318	3641	14	complex	complex	JJ
40318	3641	15	series	series	NN
40318	3641	16	of	of	IN
40318	3641	17	changes	change	NNS
40318	3641	18	which	which	WDT
40318	3641	19	are	be	VBP
40318	3641	20	collectively	collectively	RB
40318	3641	21	known	know	VBN
40318	3641	22	as	as	IN
40318	3641	23	ripening	ripen	VBG
40318	3641	24	.	.	.
40318	3642	1	In	in	IN
40318	3642	2	the	the	DT
40318	3642	3	ripening	ripening	JJ
40318	3642	4	process	process	NN
40318	3642	5	the	the	DT
40318	3642	6	texture	texture	NN
40318	3642	7	becomes	become	VBZ
40318	3642	8	soft	soft	JJ
40318	3642	9	and	and	CC
40318	3642	10	mellow	mellow	JJ
40318	3642	11	and	and	CC
40318	3642	12	the	the	DT
40318	3642	13	characteristic	characteristic	JJ
40318	3642	14	cheese	cheese	NN
40318	3642	15	flavors	flavor	NNS
40318	3642	16	develop	develop	VBP
40318	3642	17	.	.	.
40318	3643	1	Cheese	cheese	JJ
40318	3643	2	ripening	ripening	NN
40318	3643	3	must	must	MD
40318	3643	4	be	be	VB
40318	3643	5	considered	consider	VBN
40318	3643	6	from	from	IN
40318	3643	7	two	two	CD
40318	3643	8	view	view	NN
40318	3643	9	-	-	HYPH
40318	3643	10	points	point	NNS
40318	3643	11	,	,	,
40318	3643	12	first	first	RB
40318	3643	13	,	,	,
40318	3643	14	the	the	DT
40318	3643	15	changes	change	NNS
40318	3643	16	taking	take	VBG
40318	3643	17	place	place	NN
40318	3643	18	inside	inside	IN
40318	3643	19	the	the	DT
40318	3643	20	cheese	cheese	NN
40318	3643	21	and	and	CC
40318	3643	22	secondly	secondly	RB
40318	3643	23	the	the	DT
40318	3643	24	outside	outside	JJ
40318	3643	25	conditions	condition	NNS
40318	3643	26	necessary	necessary	JJ
40318	3643	27	for	for	IN
40318	3643	28	ripening	ripen	VBG
40318	3643	29	.	.	.
40318	3644	1	Some	some	DT
40318	3644	2	of	of	IN
40318	3644	3	the	the	DT
40318	3644	4	chemical	chemical	NN
40318	3644	5	changes	change	NNS
40318	3644	6	during	during	IN
40318	3644	7	ripening	ripening	JJ
40318	3644	8	are	be	VBP
40318	3644	9	known	know	VBN
40318	3644	10	,	,	,
40318	3644	11	while	while	IN
40318	3644	12	others	other	NNS
40318	3644	13	are	be	VBP
40318	3644	14	not	not	RB
40318	3644	15	understood	understand	VBN
40318	3644	16	.	.	.
40318	3645	1	The	the	DT
40318	3645	2	different	different	JJ
40318	3645	3	agents	agent	NNS
40318	3645	4	causing	cause	VBG
40318	3645	5	ripening	ripening	JJ
40318	3645	6	,	,	,
40318	3645	7	and	and	CC
40318	3645	8	the	the	DT
40318	3645	9	constituents	constituent	NNS
40318	3645	10	of	of	IN
40318	3645	11	the	the	DT
40318	3645	12	milk	milk	NN
40318	3645	13	,	,	,
40318	3645	14	will	will	MD
40318	3645	15	be	be	VB
40318	3645	16	discussed	discuss	VBN
40318	3645	17	.	.	.
40318	3646	1	+231	+231	NNP
40318	3646	2	.	.	.
40318	3647	1	Fat.+--Numerous	fat.+--numerous	JJ
40318	3647	2	investigations	investigation	NNS
40318	3647	3	have	have	VBP
40318	3647	4	been	be	VBN
40318	3647	5	made	make	VBN
40318	3647	6	to	to	TO
40318	3647	7	ascertain	ascertain	VB
40318	3647	8	what	what	WDT
40318	3647	9	chemical	chemical	NN
40318	3647	10	changes	change	VBZ
40318	3647	11	the	the	DT
40318	3647	12	fat	fat	JJ
40318	3647	13	undergoes	undergoe	NNS
40318	3647	14	in	in	IN
40318	3647	15	the	the	DT
40318	3647	16	ripening	ripening	JJ
40318	3647	17	process	process	NN
40318	3647	18	.	.	.
40318	3648	1	Suzuki,[103	suzuki,[103	ADD
40318	3648	2	]	]	-RRB-
40318	3648	3	in	in	IN
40318	3648	4	studying	study	VBG
40318	3648	5	the	the	DT
40318	3648	6	fat	fat	NN
40318	3648	7	,	,	,
40318	3648	8	found	find	VBD
40318	3648	9	no	no	DT
40318	3648	10	enzyme	enzyme	NNS
40318	3648	11	capable	capable	JJ
40318	3648	12	of	of	IN
40318	3648	13	producing	produce	VBG
40318	3648	14	lactic	lactic	JJ
40318	3648	15	acid	acid	NN
40318	3648	16	or	or	CC
40318	3648	17	volatile	volatile	JJ
40318	3648	18	fatty	fatty	NN
40318	3648	19	acids	acid	NNS
40318	3648	20	.	.	.
40318	3649	1	However	however	RB
40318	3649	2	,	,	,
40318	3649	3	these	these	DT
40318	3649	4	acids	acid	NNS
40318	3649	5	were	be	VBD
40318	3649	6	found	find	VBN
40318	3649	7	in	in	IN
40318	3649	8	increasing	increase	VBG
40318	3649	9	amounts	amount	NNS
40318	3649	10	during	during	IN
40318	3649	11	the	the	DT
40318	3649	12	ripening	ripening	JJ
40318	3649	13	process	process	NN
40318	3649	14	and	and	CC
40318	3649	15	after	after	IN
40318	3649	16	the	the	DT
40318	3649	17	lactose	lactose	NN
40318	3649	18	had	have	VBD
40318	3649	19	disappeared	disappear	VBN
40318	3649	20	.	.	.
40318	3650	1	Acetic	acetic	JJ
40318	3650	2	and	and	CC
40318	3650	3	propionic	propionic	JJ
40318	3650	4	acids	acid	NNS
40318	3650	5	reached	reach	VBD
40318	3650	6	a	a	DT
40318	3650	7	maximum	maximum	NN
40318	3650	8	at	at	IN
40318	3650	9	three	three	CD
40318	3650	10	months	month	NNS
40318	3650	11	and	and	CC
40318	3650	12	then	then	RB
40318	3650	13	decreased	decrease	VBD
40318	3650	14	,	,	,
40318	3650	15	while	while	IN
40318	3650	16	butyric	butyric	JJ
40318	3650	17	and	and	CC
40318	3650	18	caproic	caproic	JJ
40318	3650	19	acids	acid	NNS
40318	3650	20	continually	continually	RB
40318	3650	21	increased	increase	VBD
40318	3650	22	during	during	IN
40318	3650	23	the	the	DT
40318	3650	24	experimental	experimental	JJ
40318	3650	25	period	period	NN
40318	3650	26	covered	cover	VBN
40318	3650	27	.	.	.
40318	3651	1	Formic	formic	JJ
40318	3651	2	acid	acid	NN
40318	3651	3	was	be	VBD
40318	3651	4	detected	detect	VBN
40318	3651	5	in	in	IN
40318	3651	6	the	the	DT
40318	3651	7	whole	whole	JJ
40318	3651	8	-	-	HYPH
40318	3651	9	milk	milk	NN
40318	3651	10	cheese	cheese	NN
40318	3651	11	only	only	RB
40318	3651	12	at	at	IN
40318	3651	13	the	the	DT
40318	3651	14	five	five	CD
40318	3651	15	and	and	CC
40318	3651	16	one	one	CD
40318	3651	17	-	-	HYPH
40318	3651	18	half	half	NN
40318	3651	19	month	month	NN
40318	3651	20	stage	stage	NN
40318	3651	21	.	.	.
40318	3652	1	In	in	IN
40318	3652	2	the	the	DT
40318	3652	3	judgment	judgment	NN
40318	3652	4	of	of	IN
40318	3652	5	the	the	DT
40318	3652	6	experimenter	experimenter	NN
40318	3652	7	the	the	DT
40318	3652	8	principal	principal	JJ
40318	3652	9	source	source	NN
40318	3652	10	of	of	IN
40318	3652	11	acetic	acetic	JJ
40318	3652	12	and	and	CC
40318	3652	13	propionic	propionic	JJ
40318	3652	14	acids	acid	NNS
40318	3652	15	was	be	VBD
40318	3652	16	probably	probably	RB
40318	3652	17	lactates	lactate	NNS
40318	3652	18	.	.	.
40318	3653	1	Traces	trace	NNS
40318	3653	2	of	of	IN
40318	3653	3	these	these	DT
40318	3653	4	acids	acid	NNS
40318	3653	5	may	may	MD
40318	3653	6	have	have	VB
40318	3653	7	had	have	VBN
40318	3653	8	their	-PRON-	PRP$
40318	3653	9	origin	origin	NN
40318	3653	10	in	in	IN
40318	3653	11	protein	protein	NN
40318	3653	12	decomposition	decomposition	NN
40318	3653	13	or	or	CC
40318	3653	14	further	further	JJ
40318	3653	15	fermentation	fermentation	NN
40318	3653	16	of	of	IN
40318	3653	17	glycerine	glycerine	NNP
40318	3653	18	.	.	.
40318	3654	1	The	the	DT
40318	3654	2	principal	principal	JJ
40318	3654	3	sources	source	NNS
40318	3654	4	indicated	indicate	VBD
40318	3654	5	for	for	IN
40318	3654	6	butyric	butyric	JJ
40318	3654	7	and	and	CC
40318	3654	8	caproic	caproic	JJ
40318	3654	9	acids	acid	NNS
40318	3654	10	were	be	VBD
40318	3654	11	fats	fat	NNS
40318	3654	12	and	and	CC
40318	3654	13	proteins	protein	NNS
40318	3654	14	.	.	.
40318	3655	1	The	the	DT
40318	3655	2	distillate	distillate	NN
40318	3655	3	from	from	IN
40318	3655	4	the	the	DT
40318	3655	5	experimental	experimental	JJ
40318	3655	6	cheese	cheese	NN
40318	3655	7	was	be	VBD
40318	3655	8	designated	designate	VBN
40318	3655	9	"	"	``
40318	3655	10	flavor	flavor	NN
40318	3655	11	solution	solution	NN
40318	3655	12	"	"	''
40318	3655	13	and	and	CC
40318	3655	14	contained	contain	VBN
40318	3655	15	alcohols	alcohol	NNS
40318	3655	16	and	and	CC
40318	3655	17	esters	ester	NNS
40318	3655	18	,	,	,
40318	3655	19	giving	give	VBG
40318	3655	20	a	a	DT
40318	3655	21	close	close	JJ
40318	3655	22	resemblance	resemblance	NN
40318	3655	23	to	to	IN
40318	3655	24	the	the	DT
40318	3655	25	cheese	cheese	NN
40318	3655	26	aroma	aroma	NN
40318	3655	27	.	.	.
40318	3656	1	The	the	DT
40318	3656	2	"	"	``
40318	3656	3	flavor	flavor	NN
40318	3656	4	solution	solution	NN
40318	3656	5	"	"	''
40318	3656	6	from	from	IN
40318	3656	7	the	the	DT
40318	3656	8	mild	mild	JJ
40318	3656	9	whole	whole	JJ
40318	3656	10	-	-	HYPH
40318	3656	11	milk	milk	NN
40318	3656	12	cheese	cheese	NN
40318	3656	13	contained	contain	VBD
40318	3656	14	esters	ester	NNS
40318	3656	15	made	make	VBN
40318	3656	16	up	up	RP
40318	3656	17	largely	largely	RB
40318	3656	18	of	of	IN
40318	3656	19	ethyl	ethyl	NNP
40318	3656	20	alcohol	alcohol	NN
40318	3656	21	and	and	CC
40318	3656	22	acetic	acetic	JJ
40318	3656	23	acid	acid	NN
40318	3656	24	,	,	,
40318	3656	25	while	while	IN
40318	3656	26	from	from	IN
40318	3656	27	the	the	DT
40318	3656	28	more	more	RBR
40318	3656	29	pungent	pungent	JJ
40318	3656	30	skimmed	skim	VBN
40318	3656	31	-	-	HYPH
40318	3656	32	milk	milk	NN
40318	3656	33	cheese	cheese	NN
40318	3656	34	the	the	DT
40318	3656	35	esters	ester	NNS
40318	3656	36	were	be	VBD
40318	3656	37	largely	largely	RB
40318	3656	38	compounds	compound	NNS
40318	3656	39	of	of	IN
40318	3656	40	ethyl	ethyl	NNP
40318	3656	41	alcohol	alcohol	NNP
40318	3656	42	and	and	CC
40318	3656	43	caproic	caproic	NNP
40318	3656	44	and	and	CC
40318	3656	45	butyric	butyric	JJ
40318	3656	46	acids	acid	NNS
40318	3656	47	.	.	.
40318	3657	1	The	the	DT
40318	3657	2	alcohol	alcohol	NN
40318	3657	3	may	may	MD
40318	3657	4	have	have	VB
40318	3657	5	come	come	VBN
40318	3657	6	from	from	IN
40318	3657	7	the	the	DT
40318	3657	8	lactose	lactose	JJ
40318	3657	9	fermentation	fermentation	NN
40318	3657	10	.	.	.
40318	3658	1	It	-PRON-	PRP
40318	3658	2	appears	appear	VBZ
40318	3658	3	to	to	TO
40318	3658	4	be	be	VB
40318	3658	5	an	an	DT
40318	3658	6	important	important	JJ
40318	3658	7	factor	factor	NN
40318	3658	8	in	in	IN
40318	3658	9	flavor	flavor	NN
40318	3658	10	production	production	NN
40318	3658	11	.	.	.
40318	3659	1	The	the	DT
40318	3659	2	agencies	agency	NNS
40318	3659	3	operative	operative	VBP
40318	3659	4	in	in	IN
40318	3659	5	the	the	DT
40318	3659	6	production	production	NN
40318	3659	7	of	of	IN
40318	3659	8	volatile	volatile	JJ
40318	3659	9	acids	acid	NNS
40318	3659	10	and	and	CC
40318	3659	11	syntheses	synthesis	NNS
40318	3659	12	of	of	IN
40318	3659	13	esters	ester	NNS
40318	3659	14	are	be	VBP
40318	3659	15	as	as	RB
40318	3659	16	yet	yet	RB
40318	3659	17	undefined	undefined	JJ
40318	3659	18	.	.	.
40318	3660	1	+232	+232	NNP
40318	3660	2	.	.	.
40318	3661	1	Milk	milk	NN
40318	3661	2	-	-	HYPH
40318	3661	3	sugar.+--The	sugar.+--the	CD
40318	3661	4	milk	milk	NN
40318	3661	5	-	-	HYPH
40318	3661	6	sugar	sugar	NN
40318	3661	7	(	(	-LRB-
40318	3661	8	lactose	lactose	NN
40318	3661	9	)	)	-RRB-
40318	3661	10	is	be	VBZ
40318	3661	11	changed	change	VBN
40318	3661	12	into	into	IN
40318	3661	13	lactic	lactic	JJ
40318	3661	14	acid	acid	NN
40318	3661	15	by	by	IN
40318	3661	16	the	the	DT
40318	3661	17	lactic	lactic	JJ
40318	3661	18	acid	acid	NN
40318	3661	19	-	-	HYPH
40318	3661	20	forming	form	VBG
40318	3661	21	organisms	organism	NNS
40318	3661	22	,	,	,
40318	3661	23	within	within	IN
40318	3661	24	the	the	DT
40318	3661	25	first	first	JJ
40318	3661	26	few	few	JJ
40318	3661	27	days	day	NNS
40318	3661	28	after	after	IN
40318	3661	29	the	the	DT
40318	3661	30	cheese	cheese	NN
40318	3661	31	is	be	VBZ
40318	3661	32	made	make	VBN
40318	3661	33	.	.	.
40318	3662	1	This	this	DT
40318	3662	2	acid	acid	NN
40318	3662	3	is	be	VBZ
40318	3662	4	combined	combine	VBN
40318	3662	5	with	with	IN
40318	3662	6	the	the	DT
40318	3662	7	other	other	JJ
40318	3662	8	constituents	constituent	NNS
40318	3662	9	as	as	RB
40318	3662	10	fast	fast	RB
40318	3662	11	as	as	IN
40318	3662	12	it	-PRON-	PRP
40318	3662	13	is	be	VBZ
40318	3662	14	formed	form	VBN
40318	3662	15	.	.	.
40318	3663	1	After	after	IN
40318	3663	2	a	a	DT
40318	3663	3	few	few	JJ
40318	3663	4	days	day	NNS
40318	3663	5	,	,	,
40318	3663	6	the	the	DT
40318	3663	7	milk	milk	NN
40318	3663	8	-	-	HYPH
40318	3663	9	sugar	sugar	NN
40318	3663	10	will	will	MD
40318	3663	11	have	have	VB
40318	3663	12	entirely	entirely	RB
40318	3663	13	disappeared	disappear	VBN
40318	3663	14	from	from	IN
40318	3663	15	the	the	DT
40318	3663	16	cheese	cheese	NN
40318	3663	17	.	.	.
40318	3664	1	[	[	-LRB-
40318	3664	2	104	104	CD
40318	3664	3	]	]	-RRB-
40318	3664	4	The	the	DT
40318	3664	5	relation	relation	NN
40318	3664	6	between	between	IN
40318	3664	7	the	the	DT
40318	3664	8	milk	milk	NN
40318	3664	9	-	-	HYPH
40318	3664	10	sugar	sugar	NN
40318	3664	11	and	and	CC
40318	3664	12	lactic	lactic	JJ
40318	3664	13	acid	acid	NN
40318	3664	14	is	be	VBZ
40318	3664	15	very	very	RB
40318	3664	16	close	close	JJ
40318	3664	17	.	.	.
40318	3665	1	It	-PRON-	PRP
40318	3665	2	is	be	VBZ
40318	3665	3	necessary	necessary	JJ
40318	3665	4	that	that	IN
40318	3665	5	milk	milk	NN
40318	3665	6	-	-	HYPH
40318	3665	7	sugar	sugar	NN
40318	3665	8	be	be	VB
40318	3665	9	present	present	JJ
40318	3665	10	in	in	IN
40318	3665	11	order	order	NN
40318	3665	12	later	later	RB
40318	3665	13	to	to	TO
40318	3665	14	have	have	VB
40318	3665	15	the	the	DT
40318	3665	16	lactic	lactic	JJ
40318	3665	17	acid	acid	NN
40318	3665	18	develop	develop	VB
40318	3665	19	.	.	.
40318	3666	1	+233	+233	NNP
40318	3666	2	.	.	.
40318	3667	1	The	the	DT
40318	3667	2	salts.+--Just	salts.+--just	NN
40318	3667	3	what	what	WP
40318	3667	4	changes	change	VBZ
40318	3667	5	the	the	DT
40318	3667	6	salts[105	salts[105	NN
40318	3667	7	]	]	-RRB-
40318	3667	8	undergo	undergo	VB
40318	3667	9	or	or	CC
40318	3667	10	how	how	WRB
40318	3667	11	they	-PRON-	PRP
40318	3667	12	combine	combine	VBP
40318	3667	13	with	with	IN
40318	3667	14	the	the	DT
40318	3667	15	other	other	JJ
40318	3667	16	compounds	compound	NNS
40318	3667	17	is	be	VBZ
40318	3667	18	not	not	RB
40318	3667	19	definitely	definitely	RB
40318	3667	20	known	know	VBN
40318	3667	21	.	.	.
40318	3668	1	It	-PRON-	PRP
40318	3668	2	is	be	VBZ
40318	3668	3	supposed	suppose	VBN
40318	3668	4	that	that	IN
40318	3668	5	the	the	DT
40318	3668	6	calcium	calcium	NN
40318	3668	7	salts	salt	VBZ
40318	3668	8	first	first	RB
40318	3668	9	combine	combine	VBP
40318	3668	10	with	with	IN
40318	3668	11	the	the	DT
40318	3668	12	phosphates	phosphate	NNS
40318	3668	13	and	and	CC
40318	3668	14	later	later	RB
40318	3668	15	,	,	,
40318	3668	16	as	as	IN
40318	3668	17	the	the	DT
40318	3668	18	lactic	lactic	JJ
40318	3668	19	acid	acid	NN
40318	3668	20	is	be	VBZ
40318	3668	21	formed	form	VBN
40318	3668	22	,	,	,
40318	3668	23	they	-PRON-	PRP
40318	3668	24	combine	combine	VBP
40318	3668	25	with	with	IN
40318	3668	26	the	the	DT
40318	3668	27	lactic	lactic	JJ
40318	3668	28	acid	acid	NN
40318	3668	29	,	,	,
40318	3668	30	forming	form	VBG
40318	3668	31	a	a	DT
40318	3668	32	calcium	calcium	NN
40318	3668	33	lactate	lactate	NN
40318	3668	34	.	.	.
40318	3669	1	+234	+234	NNP
40318	3669	2	.	.	.
40318	3670	1	Gases.+--In	gases.+--in	VB
40318	3670	2	the	the	DT
40318	3670	3	process	process	NN
40318	3670	4	of	of	IN
40318	3670	5	cheese	cheese	NN
40318	3670	6	ripening	ripening	NN
40318	3670	7	,	,	,
40318	3670	8	gases	gas	NNS
40318	3670	9	are	be	VBP
40318	3670	10	formed	form	VBN
40318	3670	11	,	,	,
40318	3670	12	the	the	DT
40318	3670	13	commonest	common	JJS
40318	3670	14	being	be	VBG
40318	3670	15	carbon	carbon	NN
40318	3670	16	dioxide	dioxide	NN
40318	3670	17	.	.	.
40318	3671	1	[	[	-LRB-
40318	3671	2	106	106	CD
40318	3671	3	]	]	-RRB-
40318	3671	4	Exactly	exactly	RB
40318	3671	5	how	how	WRB
40318	3671	6	this	this	DT
40318	3671	7	gas	gas	NN
40318	3671	8	is	be	VBZ
40318	3671	9	formed	form	VBN
40318	3671	10	is	be	VBZ
40318	3671	11	not	not	RB
40318	3671	12	known	know	VBN
40318	3671	13	.	.	.
40318	3672	1	It	-PRON-	PRP
40318	3672	2	may	may	MD
40318	3672	3	be	be	VB
40318	3672	4	due	due	IN
40318	3672	5	to	to	IN
40318	3672	6	the	the	DT
40318	3672	7	formation	formation	NN
40318	3672	8	of	of	IN
40318	3672	9	lactic	lactic	JJ
40318	3672	10	acid	acid	NN
40318	3672	11	from	from	IN
40318	3672	12	the	the	DT
40318	3672	13	milk	milk	NN
40318	3672	14	-	-	HYPH
40318	3672	15	sugar	sugar	NN
40318	3672	16	or	or	CC
40318	3672	17	to	to	IN
40318	3672	18	the	the	DT
40318	3672	19	living	live	VBG
40318	3672	20	organisms	organism	NNS
40318	3672	21	in	in	IN
40318	3672	22	the	the	DT
40318	3672	23	cheese	cheese	NN
40318	3672	24	.	.	.
40318	3673	1	+235	+235	NNP
40318	3673	2	.	.	.
40318	3674	1	Casein	Casein	NNP
40318	3674	2	or	or	CC
40318	3674	3	proteins.+--Complex	proteins.+--complex	RB
40318	3674	4	ripening	ripening	JJ
40318	3674	5	changes	change	NNS
40318	3674	6	in	in	IN
40318	3674	7	the	the	DT
40318	3674	8	cheese	cheese	NN
40318	3674	9	take	take	VB
40318	3674	10	place	place	NN
40318	3674	11	in	in	IN
40318	3674	12	the	the	DT
40318	3674	13	casein	casein	NNP
40318	3674	14	compounds	compound	NNS
40318	3674	15	or	or	CC
40318	3674	16	proteins	protein	NNS
40318	3674	17	.	.	.
40318	3675	1	Because	because	IN
40318	3675	2	of	of	IN
40318	3675	3	the	the	DT
40318	3675	4	complex	complex	JJ
40318	3675	5	chemical	chemical	JJ
40318	3675	6	nature	nature	NN
40318	3675	7	of	of	IN
40318	3675	8	the	the	DT
40318	3675	9	proteins	protein	NNS
40318	3675	10	and	and	CC
40318	3675	11	the	the	DT
40318	3675	12	various	various	JJ
40318	3675	13	agents	agent	NNS
40318	3675	14	acting	act	VBG
40318	3675	15	on	on	IN
40318	3675	16	them	-PRON-	PRP
40318	3675	17	,	,	,
40318	3675	18	it	-PRON-	PRP
40318	3675	19	is	be	VBZ
40318	3675	20	difficult	difficult	JJ
40318	3675	21	to	to	TO
40318	3675	22	follow	follow	VB
40318	3675	23	these	these	DT
40318	3675	24	changes	change	NNS
40318	3675	25	.	.	.
40318	3676	1	This	this	DT
40318	3676	2	has	have	VBZ
40318	3676	3	led	lead	VBN
40318	3676	4	to	to	IN
40318	3676	5	different	different	JJ
40318	3676	6	opinions	opinion	NNS
40318	3676	7	regarding	regard	VBG
40318	3676	8	the	the	DT
40318	3676	9	ripening	ripening	JJ
40318	3676	10	process	process	NN
40318	3676	11	.	.	.
40318	3677	1	The	the	DT
40318	3677	2	various	various	JJ
40318	3677	3	compounds	compound	NNS
40318	3677	4	thought	think	VBD
40318	3677	5	to	to	TO
40318	3677	6	be	be	VB
40318	3677	7	formed	form	VBN
40318	3677	8	from	from	IN
40318	3677	9	the	the	DT
40318	3677	10	casein	casein	NNP
40318	3677	11	or	or	CC
40318	3677	12	proteins	protein	NNS
40318	3677	13	are	be	VBP
40318	3677	14	as	as	IN
40318	3677	15	follows:[107	follows:[107	NNP
40318	3677	16	]	]	-RRB-
40318	3677	17	_	_	NNP
40318	3677	18	Paracasein	Paracasein	NNP
40318	3677	19	_	_	NNP
40318	3677	20	(	(	-LRB-
40318	3677	21	formed	form	VBN
40318	3677	22	by	by	IN
40318	3677	23	the	the	DT
40318	3677	24	action	action	NN
40318	3677	25	of	of	IN
40318	3677	26	the	the	DT
40318	3677	27	rennet	rennet	NN
40318	3677	28	on	on	IN
40318	3677	29	the	the	DT
40318	3677	30	casein	casein	NN
40318	3677	31	)	)	-RRB-
40318	3677	32	.	.	.
40318	3678	1	Insoluble	insoluble	JJ
40318	3678	2	in	in	IN
40318	3678	3	brine	brine	NN
40318	3678	4	and	and	CC
40318	3678	5	warm	warm	JJ
40318	3678	6	5	5	CD
40318	3678	7	per	per	NN
40318	3678	8	cent	cent	NN
40318	3678	9	salt	salt	NN
40318	3678	10	brine	brine	NN
40318	3678	11	.	.	.
40318	3679	1	_	_	NNP
40318	3679	2	Protein	Protein	NNP
40318	3679	3	.	.	.
40318	3679	4	_	_	NNP
40318	3679	5	Soluble	Soluble	NNP
40318	3679	6	in	in	IN
40318	3679	7	warm	warm	JJ
40318	3679	8	5	5	CD
40318	3679	9	per	per	NN
40318	3679	10	cent	cent	NN
40318	3679	11	salt	salt	NN
40318	3679	12	brine	brine	NN
40318	3679	13	.	.	.
40318	3680	1	_	_	NNP
40318	3680	2	Protein	Protein	NNP
40318	3680	3	.	.	.
40318	3680	4	_	_	NNP
40318	3680	5	Insoluble	Insoluble	NNP
40318	3680	6	in	in	IN
40318	3680	7	warm	warm	JJ
40318	3680	8	salt	salt	NN
40318	3680	9	brine	brine	NN
40318	3680	10	or	or	CC
40318	3680	11	water	water	NN
40318	3680	12	.	.	.
40318	3681	1	_	_	NNP
40318	3681	2	Paranuclein	Paranuclein	NNP
40318	3681	3	.	.	.
40318	3681	4	_	_	NNP
40318	3681	5	A	a	DT
40318	3681	6	protein	protein	NN
40318	3681	7	soluble	soluble	JJ
40318	3681	8	in	in	IN
40318	3681	9	water	water	NN
40318	3681	10	and	and	CC
40318	3681	11	precipitable	precipitable	JJ
40318	3681	12	by	by	IN
40318	3681	13	dilute	dilute	NNP
40318	3681	14	hydrochloric	hydrochloric	JJ
40318	3681	15	acid	acid	NN
40318	3681	16	.	.	.
40318	3682	1	_	_	NNP
40318	3682	2	Caseoses	Caseoses	NNPS
40318	3682	3	and	and	CC
40318	3682	4	proteoses	proteose	NNS
40318	3682	5	.	.	.
40318	3682	6	_	_	NNP
40318	3682	7	Protein	Protein	NNP
40318	3682	8	derivations	derivation	NNS
40318	3682	9	soluble	soluble	JJ
40318	3682	10	in	in	IN
40318	3682	11	water	water	NN
40318	3682	12	and	and	CC
40318	3682	13	not	not	RB
40318	3682	14	coagulated	coagulate	VBN
40318	3682	15	by	by	IN
40318	3682	16	heat	heat	NN
40318	3682	17	.	.	.
40318	3683	1	_	_	NNP
40318	3683	2	Peptones	Peptones	NNP
40318	3683	3	.	.	.
40318	3683	4	_	_	NNP
40318	3683	5	Protein	Protein	NNP
40318	3683	6	derivations	derivation	NNS
40318	3683	7	simpler	simple	JJR
40318	3683	8	than	than	IN
40318	3683	9	the	the	DT
40318	3683	10	proteoses	proteose	NNS
40318	3683	11	,	,	,
40318	3683	12	soluble	soluble	JJ
40318	3683	13	in	in	IN
40318	3683	14	water	water	NN
40318	3683	15	and	and	CC
40318	3683	16	not	not	RB
40318	3683	17	coagulated	coagulate	VBN
40318	3683	18	by	by	IN
40318	3683	19	heat	heat	NN
40318	3683	20	.	.	.
40318	3684	1	_	_	NNP
40318	3684	2	Amido	Amido	NNP
40318	3684	3	acids	acid	NNS
40318	3684	4	.	.	.
40318	3684	5	_	_	NNP
40318	3684	6	Protein	Protein	NNP
40318	3684	7	derivations	derivation	NNS
40318	3684	8	soluble	soluble	JJ
40318	3684	9	in	in	IN
40318	3684	10	water	water	NN
40318	3684	11	,	,	,
40318	3684	12	least	least	RBS
40318	3684	13	complex	complex	JJ
40318	3684	14	except	except	IN
40318	3684	15	ammonia	ammonia	NN
40318	3684	16	.	.	.
40318	3685	1	_	_	NNP
40318	3685	2	Ammonia	Ammonia	NNP
40318	3685	3	.	.	.
40318	3685	4	_	_	NNP
40318	3685	5	The	the	DT
40318	3685	6	simplest	simple	JJS
40318	3685	7	protein	protein	NN
40318	3685	8	derivations	derivation	NNS
40318	3685	9	.	.	.
40318	3686	1	From	from	IN
40318	3686	2	the	the	DT
40318	3686	3	discussion	discussion	NN
40318	3686	4	of	of	IN
40318	3686	5	the	the	DT
40318	3686	6	constituents	constituent	NNS
40318	3686	7	in	in	IN
40318	3686	8	the	the	DT
40318	3686	9	milk	milk	NN
40318	3686	10	and	and	CC
40318	3686	11	cheese	cheese	NN
40318	3686	12	,	,	,
40318	3686	13	it	-PRON-	PRP
40318	3686	14	is	be	VBZ
40318	3686	15	evident	evident	JJ
40318	3686	16	that	that	IN
40318	3686	17	practically	practically	RB
40318	3686	18	all	all	PDT
40318	3686	19	the	the	DT
40318	3686	20	principal	principal	JJ
40318	3686	21	ripening	ripening	JJ
40318	3686	22	changes	change	NNS
40318	3686	23	are	be	VBP
40318	3686	24	concerned	concern	VBN
40318	3686	25	with	with	IN
40318	3686	26	those	those	DT
40318	3686	27	taking	take	VBG
40318	3686	28	place	place	NN
40318	3686	29	in	in	IN
40318	3686	30	the	the	DT
40318	3686	31	proteins	protein	NNS
40318	3686	32	.	.	.
40318	3687	1	+236	+236	NNP
40318	3687	2	.	.	.
40318	3688	1	Causes	cause	NNS
40318	3688	2	of	of	IN
40318	3688	3	ripening	ripen	VBG
40318	3688	4	changes.+--Authorities	changes.+--authorities	NN
40318	3688	5	disagree	disagree	NN
40318	3688	6	as	as	IN
40318	3688	7	to	to	IN
40318	3688	8	the	the	DT
40318	3688	9	exact	exact	JJ
40318	3688	10	agents	agent	NNS
40318	3688	11	which	which	WDT
40318	3688	12	cause	cause	VBP
40318	3688	13	the	the	DT
40318	3688	14	ripening	ripen	VBG
40318	3688	15	changes	change	NNS
40318	3688	16	.	.	.
40318	3689	1	Some	some	DT
40318	3689	2	think	think	VBP
40318	3689	3	they	-PRON-	PRP
40318	3689	4	are	be	VBP
40318	3689	5	due	due	JJ
40318	3689	6	to	to	IN
40318	3689	7	the	the	DT
40318	3689	8	action	action	NN
40318	3689	9	of	of	IN
40318	3689	10	the	the	DT
40318	3689	11	enzymes	enzyme	NNS
40318	3689	12	in	in	IN
40318	3689	13	the	the	DT
40318	3689	14	rennet	rennet	NN
40318	3689	15	and	and	CC
40318	3689	16	those	those	DT
40318	3689	17	secreted	secrete	VBN
40318	3689	18	in	in	IN
40318	3689	19	the	the	DT
40318	3689	20	milk	milk	NN
40318	3689	21	.	.	.
40318	3690	1	Others	other	NNS
40318	3690	2	hold	hold	VBP
40318	3690	3	that	that	IN
40318	3690	4	these	these	DT
40318	3690	5	changes	change	NNS
40318	3690	6	are	be	VBP
40318	3690	7	due	due	JJ
40318	3690	8	entirely	entirely	RB
40318	3690	9	to	to	IN
40318	3690	10	bacterial	bacterial	JJ
40318	3690	11	action	action	NN
40318	3690	12	.	.	.
40318	3691	1	A	a	DT
40318	3691	2	combination	combination	NN
40318	3691	3	of	of	IN
40318	3691	4	the	the	DT
40318	3691	5	two	two	CD
40318	3691	6	seems	seem	VBZ
40318	3691	7	probable	probable	JJ
40318	3691	8	.	.	.
40318	3692	1	The	the	DT
40318	3692	2	action	action	NN
40318	3692	3	of	of	IN
40318	3692	4	the	the	DT
40318	3692	5	rennet	rennet	NN
40318	3692	6	extract	extract	NN
40318	3692	7	renders	render	VBZ
40318	3692	8	the	the	DT
40318	3692	9	casein	casein	NN
40318	3692	10	insoluble	insoluble	JJ
40318	3692	11	and	and	CC
40318	3692	12	in	in	IN
40318	3692	13	the	the	DT
40318	3692	14	ripening	ripening	JJ
40318	3692	15	process	process	NN
40318	3692	16	the	the	DT
40318	3692	17	proteins	protein	NNS
40318	3692	18	become	become	VBP
40318	3692	19	soluble	soluble	JJ
40318	3692	20	,	,	,
40318	3692	21	the	the	DT
40318	3692	22	degree	degree	NN
40318	3692	23	depending	depend	VBG
40318	3692	24	on	on	IN
40318	3692	25	the	the	DT
40318	3692	26	length	length	NN
40318	3692	27	of	of	IN
40318	3692	28	time	time	NN
40318	3692	29	the	the	DT
40318	3692	30	cheese	cheese	NN
40318	3692	31	is	be	VBZ
40318	3692	32	ripened	ripen	VBN
40318	3692	33	.	.	.
40318	3693	1	The	the	DT
40318	3693	2	amount	amount	NN
40318	3693	3	of	of	IN
40318	3693	4	water	water	NN
40318	3693	5	-	-	HYPH
40318	3693	6	soluble	soluble	JJ
40318	3693	7	proteins	protein	NNS
40318	3693	8	and	and	CC
40318	3693	9	protein	protein	NN
40318	3693	10	derivatives	derivative	NNS
40318	3693	11	is	be	VBZ
40318	3693	12	used	use	VBN
40318	3693	13	as	as	IN
40318	3693	14	a	a	DT
40318	3693	15	measure	measure	NN
40318	3693	16	of	of	IN
40318	3693	17	the	the	DT
40318	3693	18	extent	extent	NN
40318	3693	19	of	of	IN
40318	3693	20	cheese	cheese	NN
40318	3693	21	ripening	ripening	NN
40318	3693	22	,	,	,
40318	3693	23	considered	consider	VBN
40318	3693	24	from	from	IN
40318	3693	25	a	a	DT
40318	3693	26	chemical	chemical	NN
40318	3693	27	standpoint	standpoint	NN
40318	3693	28	.	.	.
40318	3694	1	+237	+237	NN
40318	3694	2	.	.	.
40318	3695	1	Action	action	NN
40318	3695	2	of	of	IN
40318	3695	3	the	the	DT
40318	3695	4	rennet	rennet	JJ
40318	3695	5	extract.+--Some	extract.+--some	JJ
40318	3695	6	authorities	authority	NNS
40318	3695	7	hold	hold	VBP
40318	3695	8	that	that	IN
40318	3695	9	rennet	rennet	NN
40318	3695	10	extract	extract	NN
40318	3695	11	contains	contain	VBZ
40318	3695	12	two	two	CD
40318	3695	13	enzymes	enzyme	NNS
40318	3695	14	,	,	,
40318	3695	15	rennin	rennin	NN
40318	3695	16	and	and	CC
40318	3695	17	pepsin	pepsin	NN
40318	3695	18	,	,	,
40318	3695	19	while	while	IN
40318	3695	20	others	other	NNS
40318	3695	21	think	think	VBP
40318	3695	22	it	-PRON-	PRP
40318	3695	23	is	be	VBZ
40318	3695	24	a	a	DT
40318	3695	25	single	single	JJ
40318	3695	26	peptic	peptic	JJ
40318	3695	27	ferment	ferment	NN
40318	3695	28	.	.	.
40318	3696	1	These	these	DT
40318	3696	2	enzymes	enzyme	NNS
40318	3696	3	produce	produce	VBP
40318	3696	4	effects[108	effects[108	.
40318	3696	5	]	]	-RRB-
40318	3696	6	closely	closely	RB
40318	3696	7	related	related	JJ
40318	3696	8	to	to	IN
40318	3696	9	,	,	,
40318	3696	10	if	if	IN
40318	3696	11	not	not	RB
40318	3696	12	identical	identical	JJ
40318	3696	13	with	with	IN
40318	3696	14	,	,	,
40318	3696	15	those	those	DT
40318	3696	16	of	of	IN
40318	3696	17	pepsin	pepsin	NN
40318	3696	18	in	in	IN
40318	3696	19	the	the	DT
40318	3696	20	following	following	JJ
40318	3696	21	particulars	particular	NNS
40318	3696	22	:	:	:
40318	3696	23	neither	neither	CC
40318	3696	24	the	the	DT
40318	3696	25	rennet	rennet	NN
40318	3696	26	enzyme	enzyme	NNS
40318	3696	27	nor	nor	CC
40318	3696	28	pepsin	pepsin	JJ
40318	3696	29	causes	cause	NNS
40318	3696	30	much	much	JJ
40318	3696	31	,	,	,
40318	3696	32	if	if	IN
40318	3696	33	any	any	DT
40318	3696	34	,	,	,
40318	3696	35	proteolytic	proteolytic	JJ
40318	3696	36	change	change	NN
40318	3696	37	except	except	IN
40318	3696	38	in	in	IN
40318	3696	39	the	the	DT
40318	3696	40	presence	presence	NN
40318	3696	41	of	of	IN
40318	3696	42	acid	acid	NN
40318	3696	43	;	;	:
40318	3696	44	the	the	DT
40318	3696	45	quantitative	quantitative	JJ
40318	3696	46	results	result	NNS
40318	3696	47	of	of	IN
40318	3696	48	proteolysis	proteolysis	NN
40318	3696	49	furnished	furnish	VBN
40318	3696	50	by	by	IN
40318	3696	51	the	the	DT
40318	3696	52	rennet	rennet	NN
40318	3696	53	enzyme	enzyme	NNS
40318	3696	54	and	and	CC
40318	3696	55	pepsin	pepsin	NN
40318	3696	56	agree	agree	VBP
40318	3696	57	closely	closely	RB
40318	3696	58	,	,	,
40318	3696	59	when	when	WRB
40318	3696	60	working	work	VBG
40318	3696	61	on	on	IN
40318	3696	62	the	the	DT
40318	3696	63	same	same	JJ
40318	3696	64	material	material	NN
40318	3696	65	under	under	IN
40318	3696	66	comparable	comparable	JJ
40318	3696	67	conditions	condition	NNS
40318	3696	68	;	;	:
40318	3696	69	the	the	DT
40318	3696	70	classes	class	NNS
40318	3696	71	of	of	IN
40318	3696	72	soluble	soluble	JJ
40318	3696	73	nitrogen	nitrogen	NN
40318	3696	74	compounds	compound	NNS
40318	3696	75	formed	form	VBN
40318	3696	76	by	by	IN
40318	3696	77	the	the	DT
40318	3696	78	two	two	CD
40318	3696	79	enzymes	enzyme	NNS
40318	3696	80	are	be	VBP
40318	3696	81	the	the	DT
40318	3696	82	same	same	JJ
40318	3696	83	,	,	,
40318	3696	84	both	both	DT
40318	3696	85	quantitatively	quantitatively	RB
40318	3696	86	and	and	CC
40318	3696	87	qualitatively	qualitatively	RB
40318	3696	88	;	;	:
40318	3696	89	neither	neither	CC
40318	3696	90	enzyme	enzyme	NNS
40318	3696	91	forms	form	VBZ
40318	3696	92	any	any	DT
40318	3696	93	considerable	considerable	JJ
40318	3696	94	amount	amount	NN
40318	3696	95	of	of	IN
40318	3696	96	amido	amido	NNP
40318	3696	97	compounds	compound	NNS
40318	3696	98	and	and	CC
40318	3696	99	neither	neither	DT
40318	3696	100	produces	produce	VBZ
40318	3696	101	any	any	DT
40318	3696	102	ammonia	ammonia	NN
40318	3696	103	;	;	:
40318	3696	104	the	the	DT
40318	3696	105	soluble	soluble	JJ
40318	3696	106	nitrogen	nitrogen	NN
40318	3696	107	compounds	compound	NNS
40318	3696	108	formed	form	VBN
40318	3696	109	by	by	IN
40318	3696	110	both	both	DT
40318	3696	111	enzymes	enzyme	NNS
40318	3696	112	are	be	VBP
40318	3696	113	confined	confine	VBN
40318	3696	114	to	to	IN
40318	3696	115	the	the	DT
40318	3696	116	group	group	NN
40318	3696	117	of	of	IN
40318	3696	118	compounds	compound	NNS
40318	3696	119	known	know	VBN
40318	3696	120	as	as	IN
40318	3696	121	paranuclein	paranuclein	NN
40318	3696	122	,	,	,
40318	3696	123	caseoses	caseose	NNS
40318	3696	124	and	and	CC
40318	3696	125	peptones	peptone	NNS
40318	3696	126	.	.	.
40318	3697	1	Rennet	rennet	NN
40318	3697	2	exerts	exert	VBZ
40318	3697	3	a	a	DT
40318	3697	4	digestive	digestive	JJ
40318	3697	5	effect	effect	NN
40318	3697	6	on	on	IN
40318	3697	7	the	the	DT
40318	3697	8	casein[109	casein[109	NN
40318	3697	9	]	]	-RRB-
40318	3697	10	which	which	WDT
40318	3697	11	is	be	VBZ
40318	3697	12	intensified	intensify	VBN
40318	3697	13	by	by	IN
40318	3697	14	the	the	DT
40318	3697	15	development	development	NN
40318	3697	16	of	of	IN
40318	3697	17	acid	acid	NN
40318	3697	18	in	in	IN
40318	3697	19	the	the	DT
40318	3697	20	curd	curd	NN
40318	3697	21	.	.	.
40318	3698	1	The	the	DT
40318	3698	2	soluble	soluble	JJ
40318	3698	3	nitrogenous	nitrogenous	JJ
40318	3698	4	products	product	NNS
40318	3698	5	formed	form	VBN
40318	3698	6	in	in	IN
40318	3698	7	Cheddar	Cheddar	NNP
40318	3698	8	cheese	cheese	NN
40318	3698	9	by	by	IN
40318	3698	10	the	the	DT
40318	3698	11	rennet	rennet	NN
40318	3698	12	enzymes	enzyme	NNS
40318	3698	13	are	be	VBP
40318	3698	14	the	the	DT
40318	3698	15	albumoses	albumose	NNS
40318	3698	16	and	and	CC
40318	3698	17	the	the	DT
40318	3698	18	higher	high	JJR
40318	3698	19	peptones	peptone	NNS
40318	3698	20	.	.	.
40318	3699	1	Experiments	experiment	NNS
40318	3699	2	show	show	VBP
40318	3699	3	that	that	IN
40318	3699	4	no	no	DT
40318	3699	5	flavor	flavor	NN
40318	3699	6	develops	develop	VBZ
40318	3699	7	until	until	IN
40318	3699	8	the	the	DT
40318	3699	9	amido	amido	NNP
40318	3699	10	acids	acids	NNP
40318	3699	11	and	and	CC
40318	3699	12	ammonia	ammonia	NNP
40318	3699	13	are	be	VBP
40318	3699	14	formed	form	VBN
40318	3699	15	.	.	.
40318	3700	1	When	when	WRB
40318	3700	2	the	the	DT
40318	3700	3	rennet	rennet	NN
40318	3700	4	enzymes	enzyme	NNS
40318	3700	5	were	be	VBD
40318	3700	6	the	the	DT
40318	3700	7	only	only	JJ
40318	3700	8	digesting	digest	VBG
40318	3700	9	ferments	ferment	NNS
40318	3700	10	in	in	IN
40318	3700	11	the	the	DT
40318	3700	12	cheese	cheese	NN
40318	3700	13	,	,	,
40318	3700	14	there	there	EX
40318	3700	15	was	be	VBD
40318	3700	16	no	no	DT
40318	3700	17	trace	trace	NN
40318	3700	18	of	of	IN
40318	3700	19	cheese	cheese	NN
40318	3700	20	flavor	flavor	NN
40318	3700	21	.	.	.
40318	3701	1	This	this	DT
40318	3701	2	is	be	VBZ
40318	3701	3	probably	probably	RB
40318	3701	4	due	due	IN
40318	3701	5	to	to	IN
40318	3701	6	the	the	DT
40318	3701	7	fact	fact	NN
40318	3701	8	that	that	IN
40318	3701	9	the	the	DT
40318	3701	10	rennet	rennet	NN
40318	3701	11	enzyme	enzyme	NNS
40318	3701	12	changed	change	VBD
40318	3701	13	the	the	DT
40318	3701	14	casein	casein	NN
40318	3701	15	into	into	IN
40318	3701	16	caseoses	caseose	NNS
40318	3701	17	and	and	CC
40318	3701	18	peptones	peptone	NNS
40318	3701	19	but	but	CC
40318	3701	20	did	do	VBD
40318	3701	21	not	not	RB
40318	3701	22	form	form	VB
40318	3701	23	amido	amido	NNP
40318	3701	24	acids	acid	NNS
40318	3701	25	and	and	CC
40318	3701	26	ammonia	ammonia	NNP
40318	3701	27	.	.	.
40318	3702	1	Some	some	DT
40318	3702	2	authorities[110	authorities[110	XX
40318	3702	3	]	]	-RRB-
40318	3702	4	think	think	VB
40318	3702	5	that	that	IN
40318	3702	6	the	the	DT
40318	3702	7	enzyme	enzyme	NNS
40318	3702	8	galactase	galactase	NNP
40318	3702	9	carries	carry	VBZ
40318	3702	10	the	the	DT
40318	3702	11	ripening	ripening	NN
40318	3702	12	of	of	IN
40318	3702	13	the	the	DT
40318	3702	14	protein	protein	NN
40318	3702	15	from	from	IN
40318	3702	16	this	this	DT
40318	3702	17	stage	stage	NN
40318	3702	18	.	.	.
40318	3703	1	The	the	DT
40318	3703	2	question	question	NN
40318	3703	3	arises	arise	VBZ
40318	3703	4	whether	whether	IN
40318	3703	5	these	these	DT
40318	3703	6	intermediate	intermediate	JJ
40318	3703	7	compounds	compound	NNS
40318	3703	8	must	must	MD
40318	3703	9	be	be	VB
40318	3703	10	found	find	VBN
40318	3703	11	before	before	IN
40318	3703	12	other	other	JJ
40318	3703	13	agents	agent	NNS
40318	3703	14	can	can	MD
40318	3703	15	form	form	VB
40318	3703	16	the	the	DT
40318	3703	17	amido	amido	NNP
40318	3703	18	acids	acids	NNP
40318	3703	19	and	and	CC
40318	3703	20	ammonia	ammonia	NNP
40318	3703	21	.	.	.
40318	3704	1	TABLE	TABLE	NNP
40318	3704	2	XV[111	XV[111	NNP
40318	3704	3	]	]	-RRB-
40318	3704	4	SHOWING	show	VBG
40318	3704	5	THE	the	DT
40318	3704	6	EFFECT	effect	NN
40318	3704	7	OF	of	IN
40318	3704	8	DIFFERENT	DIFFERENT	NNP
40318	3704	9	AMOUNTS	amount	NNS
40318	3704	10	OF	of	IN
40318	3704	11	RENEET	RENEET	NNP
40318	3704	12	EXTRACTS	EXTRACTS	NNP
40318	3704	13	ON	on	IN
40318	3704	14	THE	the	DT
40318	3704	15	RATE	rate	NN
40318	3704	16	OF	of	IN
40318	3704	17	FORMATION	formation	NN
40318	3704	18	OF	of	IN
40318	3704	19	SOLUBLE	SOLUBLE	NNP
40318	3704	20	NITROGEN	NITROGEN	NNP
40318	3704	21	COMPOUNDS	compound	NNS
40318	3704	22	IN	in	IN
40318	3704	23	CHEESE	cheese	NN
40318	3704	24	RIPENING	ripening	NN
40318	3704	25	=	=	SYM
40318	3704	26	=	=	SYM
40318	3704	27	=	=	SYM
40318	3704	28	=	=	SYM
40318	3704	29	=	=	SYM
40318	3704	30	=	=	SYM
40318	3704	31	=	=	SYM
40318	3704	32	=	=	SYM
40318	3704	33	=	=	SYM
40318	3704	34	=	=	SYM
40318	3704	35	=	=	SYM
40318	3704	36	=	=	SYM
40318	3704	37	=	=	SYM
40318	3704	38	=	=	SYM
40318	3704	39	=	=	SYM
40318	3704	40	=	=	SYM
40318	3704	41	=	=	SYM
40318	3704	42	=	=	SYM
40318	3704	43	=	=	SYM
40318	3704	44	=	=	SYM
40318	3704	45	=	=	SYM
40318	3704	46	=	=	SYM
40318	3704	47	=	=	SYM
40318	3704	48	=	=	SYM
40318	3704	49	=	=	SYM
40318	3704	50	=	=	SYM
40318	3704	51	=	=	SYM
40318	3704	52	=	=	SYM
40318	3704	53	=	=	SYM
40318	3704	54	=	=	SYM
40318	3704	55	=	=	SYM
40318	3704	56	=	=	SYM
40318	3704	57	=	=	SYM
40318	3704	58	=	=	SYM
40318	3704	59	=	=	SYM
40318	3704	60	=	=	SYM
40318	3704	61	=	=	SYM
40318	3704	62	=	=	SYM
40318	3704	63	=	=	SYM
40318	3704	64	=	=	SYM
40318	3704	65	=	=	SYM
40318	3704	66	=	=	SYM
40318	3704	67	=	=	SYM
40318	3704	68	=	=	SYM
40318	3704	69	=	=	SYM
40318	3704	70	=	=	SYM
40318	3704	71	=	=	SYM
40318	3704	72	=	=	SYM
40318	3704	73	=	=	SYM
40318	3704	74	=	=	SYM
40318	3704	75	=	=	SYM
40318	3704	76	=	=	SYM
40318	3704	77	=	=	SYM
40318	3704	78	=	=	SYM
40318	3704	79	=	=	SYM
40318	3704	80	=	=	SYM
40318	3704	81	=	=	SYM
40318	3704	82	|	|	NNP
40318	3704	83	PER	per	NN
40318	3704	84	CENT	CENT	NNP
40318	3704	85	OF	of	IN
40318	3704	86	WATER	WATER	NNP
40318	3704	87	SOLUBLE	SOLUBLE	NNP
40318	3704	88	NITROGEN	NITROGEN	NNP
40318	3704	89	QUANTITY	QUANTITY	NNS
40318	3704	90	OF	of	IN
40318	3704	91	|	|	CD
40318	3704	92	COMPOUNDS	compound	NNS
40318	3704	93	IN	in	IN
40318	3704	94	THE	the	DT
40318	3704	95	CHEESE	cheese	NN
40318	3704	96	RENNET	rennet	NN
40318	3704	97	ADDED	add	VBD
40318	3704	98	PER	per	NN
40318	3704	99	+	+	SYM
40318	3704	100	---------------------------------------	---------------------------------------	CD
40318	3704	101	1000	1000	CD
40318	3704	102	LB	LB	NNP
40318	3704	103	.	.	.
40318	3705	1	OF	of	IN
40318	3705	2	MILK	MILK	NNP
40318	3705	3	|	|	NNP
40318	3705	4	Initial	Initial	NNP
40318	3705	5	|	|	NNP
40318	3705	6	32	32	CD
40318	3705	7	days	day	NNS
40318	3705	8	|	|	CD
40318	3705	9	80	80	CD
40318	3705	10	days	day	NNS
40318	3705	11	|	|	POS
40318	3705	12	270	270	CD
40318	3705	13	days	day	NNS
40318	3705	14	-----------------+---------+---------+---------+---------	-----------------+---------+---------+---------+---------	NFP
40318	3705	15	2	2	CD
40318	3705	16	oz	oz	UH
40318	3705	17	.	.	.
40318	3706	1	|	|	NNP
40318	3706	2	0.14	0.14	CD
40318	3706	3	|	|	CD
40318	3706	4	0.47	0.47	CD
40318	3706	5	|	|	CD
40318	3706	6	0.68	0.68	CD
40318	3706	7	|	|	CD
40318	3706	8	1.30	1.30	CD
40318	3706	9	4	4	CD
40318	3706	10	oz	oz	IN
40318	3706	11	.	.	.
40318	3707	1	|	|	CD
40318	3707	2	0.16	0.16	CD
40318	3707	3	|	|	CD
40318	3707	4	0.75	0.75	CD
40318	3707	5	|	|	CD
40318	3707	6	1.13	1.13	CD
40318	3707	7	|	|	CD
40318	3707	8	1.74	1.74	CD
40318	3707	9	8	8	CD
40318	3707	10	oz	oz	CD
40318	3707	11	.	.	.
40318	3708	1	|	|	NNP
40318	3708	2	0.16	0.16	CD
40318	3708	3	|	|	CD
40318	3708	4	0.90	0.90	CD
40318	3708	5	|	|	CD
40318	3708	6	1.50	1.50	CD
40318	3708	7	|	|	CD
40318	3708	8	1.97	1.97	CD
40318	3708	9	16	16	CD
40318	3708	10	oz	oz	UH
40318	3708	11	.	.	.
40318	3709	1	|	|	NNP
40318	3709	2	0.14	0.14	CD
40318	3709	3	|	|	CD
40318	3709	4	1.26	1.26	CD
40318	3709	5	|	|	CD
40318	3709	6	1.70	1.70	CD
40318	3709	7	|	|	CD
40318	3709	8	2.04	2.04	CD
40318	3709	9	=	=	SYM
40318	3709	10	=	=	SYM
40318	3709	11	=	=	SYM
40318	3709	12	=	=	SYM
40318	3709	13	=	=	SYM
40318	3709	14	=	=	SYM
40318	3709	15	=	=	SYM
40318	3709	16	=	=	SYM
40318	3709	17	=	=	SYM
40318	3709	18	=	=	SYM
40318	3709	19	=	=	SYM
40318	3709	20	=	=	SYM
40318	3709	21	=	=	SYM
40318	3709	22	=	=	SYM
40318	3709	23	=	=	SYM
40318	3709	24	=	=	SYM
40318	3709	25	=	=	SYM
40318	3709	26	=	=	SYM
40318	3709	27	=	=	SYM
40318	3709	28	=	=	SYM
40318	3709	29	=	=	SYM
40318	3709	30	=	=	SYM
40318	3709	31	=	=	SYM
40318	3709	32	=	=	SYM
40318	3709	33	=	=	SYM
40318	3709	34	=	=	SYM
40318	3709	35	=	=	SYM
40318	3709	36	=	=	SYM
40318	3709	37	=	=	SYM
40318	3709	38	=	=	SYM
40318	3709	39	=	=	SYM
40318	3709	40	=	=	SYM
40318	3709	41	=	=	SYM
40318	3709	42	=	=	SYM
40318	3709	43	=	=	SYM
40318	3709	44	=	=	SYM
40318	3709	45	=	=	SYM
40318	3709	46	=	=	SYM
40318	3709	47	=	=	SYM
40318	3709	48	=	=	SYM
40318	3709	49	=	=	SYM
40318	3709	50	=	=	SYM
40318	3709	51	=	=	SYM
40318	3709	52	=	=	SYM
40318	3709	53	=	=	SYM
40318	3709	54	=	=	SYM
40318	3709	55	=	=	SYM
40318	3709	56	=	=	SYM
40318	3709	57	=	=	SYM
40318	3709	58	=	=	SYM
40318	3709	59	=	=	SYM
40318	3709	60	=	=	SYM
40318	3709	61	=	=	SYM
40318	3709	62	=	=	SYM
40318	3709	63	=	=	SYM
40318	3709	64	=	=	NFP
40318	3709	65	=	=	NFP
40318	3709	66	The	the	DT
40318	3709	67	above	above	JJ
40318	3709	68	table	table	NN
40318	3709	69	shows	show	VBZ
40318	3709	70	that	that	IN
40318	3709	71	the	the	DT
40318	3709	72	more	more	JJR
40318	3709	73	rennet	rennet	NN
40318	3709	74	extract	extract	NN
40318	3709	75	used	use	VBD
40318	3709	76	the	the	DT
40318	3709	77	faster	fast	JJR
40318	3709	78	the	the	DT
40318	3709	79	cheese	cheese	NN
40318	3709	80	cures	cure	NNS
40318	3709	81	,	,	,
40318	3709	82	measured	measure	VBN
40318	3709	83	by	by	IN
40318	3709	84	the	the	DT
40318	3709	85	amount	amount	NN
40318	3709	86	of	of	IN
40318	3709	87	water	water	NN
40318	3709	88	-	-	HYPH
40318	3709	89	soluble	soluble	JJ
40318	3709	90	nitrogen	nitrogen	NN
40318	3709	91	compounds	compound	NNS
40318	3709	92	formed	form	VBN
40318	3709	93	in	in	IN
40318	3709	94	the	the	DT
40318	3709	95	cheese	cheese	NN
40318	3709	96	.	.	.
40318	3710	1	+238	+238	NNP
40318	3710	2	.	.	.
40318	3711	1	The	the	DT
40318	3711	2	action	action	NN
40318	3711	3	of	of	IN
40318	3711	4	the	the	DT
40318	3711	5	bacteria.+--Authorities[112	bacteria.+--authorities[112	NN
40318	3711	6	]	]	-RRB-
40318	3711	7	disagree	disagree	VBP
40318	3711	8	as	as	IN
40318	3711	9	to	to	IN
40318	3711	10	the	the	DT
40318	3711	11	groups	group	NNS
40318	3711	12	of	of	IN
40318	3711	13	bacteria	bacteria	NNS
40318	3711	14	found	find	VBN
40318	3711	15	in	in	IN
40318	3711	16	Cheddar	Cheddar	NNP
40318	3711	17	cheese	cheese	NN
40318	3711	18	.	.	.
40318	3712	1	This	this	DT
40318	3712	2	may	may	MD
40318	3712	3	be	be	VB
40318	3712	4	due	due	JJ
40318	3712	5	to	to	IN
40318	3712	6	lack	lack	NN
40318	3712	7	of	of	IN
40318	3712	8	proper	proper	JJ
40318	3712	9	classification	classification	NN
40318	3712	10	.	.	.
40318	3713	1	Some	some	DT
40318	3713	2	of	of	IN
40318	3713	3	the	the	DT
40318	3713	4	groups	group	NNS
40318	3713	5	are	be	VBP
40318	3713	6	:	:	:
40318	3713	7	_	_	NNP
40318	3713	8	Bacterium	Bacterium	NNP
40318	3713	9	lactis	lactis	JJ
40318	3713	10	acidi	acidi	NN
40318	3713	11	_	_	NNP
40318	3713	12	,	,	,
40318	3713	13	_	_	NNP
40318	3713	14	B.	B.	NNP
40318	3714	1	coli	coli	NNP
40318	3714	2	communis	communis	NNP
40318	3714	3	_	_	NNP
40318	3714	4	,	,	,
40318	3714	5	_	_	NNP
40318	3714	6	B.	B.	NNP
40318	3715	1	lactis	lactis	JJ
40318	3715	2	aerogenes	aerogene	NNS
40318	3715	3	_	_	NNP
40318	3715	4	,	,	,
40318	3715	5	_	_	NNP
40318	3715	6	B.	B.	NNP
40318	3716	1	casei	casei	NNP
40318	3716	2	_	_	NNP
40318	3716	3	,	,	,
40318	3716	4	Streptococci	Streptococci	NNP
40318	3716	5	,	,	,
40318	3716	6	_	_	NNP
40318	3716	7	B.	B.	NNP
40318	3717	1	[	[	-LRB-
40318	3717	2	113	113	CD
40318	3717	3	]	]	-RRB-
40318	3717	4	Bulgaricum	Bulgaricum	NNP
40318	3717	5	_	_	NNP
40318	3717	6	and	and	CC
40318	3717	7	Micrococci	Micrococci	NNP
40318	3717	8	.	.	.
40318	3718	1	Authorities	authority	NNS
40318	3718	2	agree	agree	VBP
40318	3718	3	that	that	IN
40318	3718	4	the	the	DT
40318	3718	5	_	_	NNP
40318	3718	6	B.	B.	NNP
40318	3719	1	lactis	lactis	JJ
40318	3719	2	acidi	acidi	NN
40318	3719	3	_	_	NNP
40318	3719	4	group	group	NN
40318	3719	5	is	be	VBZ
40318	3719	6	the	the	DT
40318	3719	7	most	most	RBS
40318	3719	8	prominent	prominent	JJ
40318	3719	9	.	.	.
40318	3720	1	This	this	DT
40318	3720	2	group	group	NN
40318	3720	3	makes	make	VBZ
40318	3720	4	up	up	RP
40318	3720	5	90	90	CD
40318	3720	6	per	per	IN
40318	3720	7	cent	cent	NN
40318	3720	8	or	or	CC
40318	3720	9	more	more	JJR
40318	3720	10	of	of	IN
40318	3720	11	the	the	DT
40318	3720	12	total	total	JJ
40318	3720	13	bacteria	bacteria	NNS
40318	3720	14	flora	flora	NNS
40318	3720	15	of	of	IN
40318	3720	16	the	the	DT
40318	3720	17	cheese	cheese	NN
40318	3720	18	in	in	IN
40318	3720	19	the	the	DT
40318	3720	20	early	early	JJ
40318	3720	21	stages	stage	NNS
40318	3720	22	of	of	IN
40318	3720	23	ripening	ripen	VBG
40318	3720	24	.	.	.
40318	3721	1	In	in	IN
40318	3721	2	the	the	DT
40318	3721	3	course	course	NN
40318	3721	4	of	of	IN
40318	3721	5	a	a	DT
40318	3721	6	few	few	JJ
40318	3721	7	weeks	week	NNS
40318	3721	8	,	,	,
40318	3721	9	however	however	RB
40318	3721	10	,	,	,
40318	3721	11	this	this	DT
40318	3721	12	group	group	NN
40318	3721	13	is	be	VBZ
40318	3721	14	largely	largely	RB
40318	3721	15	replaced	replace	VBN
40318	3721	16	by	by	IN
40318	3721	17	the	the	DT
40318	3721	18	_	_	NNP
40318	3721	19	B.	B.	NNP
40318	3722	1	casei	casei	NNP
40318	3722	2	_	_	NNP
40318	3722	3	group[114	group[114	NNP
40318	3722	4	]	]	-RRB-
40318	3722	5	.	.	.
40318	3723	1	TABLE	TABLE	NNS
40318	3723	2	XVI	xvi	NN
40318	3723	3	SHOWING	show	VBD
40318	3723	4	THE	the	DT
40318	3723	5	NUMBER	number	NN
40318	3723	6	OF	of	IN
40318	3723	7	BACTERIA	BACTERIA	NNS
40318	3723	8	TO	to	IN
40318	3723	9	A	a	DT
40318	3723	10	GRAM	GRAM	NNP
40318	3723	11	IN	in	IN
40318	3723	12	CHEDDAR	CHEDDAR	NNP
40318	3723	13	CHEESE	CHEESE	NNS
40318	3723	14	AS	as	IN
40318	3723	15	DETERMINED	determined	NN
40318	3723	16	BY	by	IN
40318	3723	17	LACTOSE	LACTOSE	NNP
40318	3723	18	-	-	HYPH
40318	3723	19	AGAR	agar	NN
40318	3723	20	PLATE	plate	NN
40318	3723	21	CULTURES	culture	NNS
40318	3723	22	=	=	SYM
40318	3723	23	=	=	SYM
40318	3723	24	=	=	SYM
40318	3723	25	=	=	SYM
40318	3723	26	=	=	SYM
40318	3723	27	=	=	SYM
40318	3723	28	=	=	SYM
40318	3723	29	=	=	SYM
40318	3723	30	=	=	SYM
40318	3723	31	=	=	SYM
40318	3723	32	=	=	SYM
40318	3723	33	=	=	SYM
40318	3723	34	=	=	SYM
40318	3723	35	=	=	SYM
40318	3723	36	=	=	SYM
40318	3723	37	=	=	SYM
40318	3723	38	=	=	SYM
40318	3723	39	=	=	SYM
40318	3723	40	=	=	SYM
40318	3723	41	=	=	SYM
40318	3723	42	=	=	SYM
40318	3723	43	=	=	SYM
40318	3723	44	=	=	SYM
40318	3723	45	=	=	SYM
40318	3723	46	=	=	SYM
40318	3723	47	=	=	SYM
40318	3723	48	=	=	SYM
40318	3723	49	=	=	SYM
40318	3723	50	=	=	SYM
40318	3723	51	=	=	SYM
40318	3723	52	=	=	SYM
40318	3723	53	=	=	SYM
40318	3723	54	=	=	SYM
40318	3723	55	=	=	SYM
40318	3723	56	=	=	SYM
40318	3723	57	=	=	SYM
40318	3723	58	=	=	SYM
40318	3723	59	=	=	SYM
40318	3723	60	=	=	SYM
40318	3723	61	=	=	SYM
40318	3723	62	=	=	SYM
40318	3723	63	=	=	SYM
40318	3723	64	=	=	SYM
40318	3723	65	=	=	SYM
40318	3723	66	=	=	SYM
40318	3723	67	=	=	SYM
40318	3723	68	=	=	SYM
40318	3723	69	=	=	SYM
40318	3723	70	=	=	SYM
40318	3723	71	=	=	SYM
40318	3723	72	=	=	SYM
40318	3723	73	=	=	SYM
40318	3723	74	=	=	SYM
40318	3723	75	=	=	SYM
40318	3723	76	=	=	SYM
40318	3723	77	=	=	SYM
40318	3723	78	=	=	SYM
40318	3723	79	=	=	SYM
40318	3723	80	=	=	SYM
40318	3723	81	=	=	SYM
40318	3723	82	=	=	SYM
40318	3723	83	=	=	SYM
40318	3723	84	=	=	SYM
40318	3723	85	=	=	SYM
40318	3723	86	=	=	SYM
40318	3723	87	=	=	SYM
40318	3723	88	=	=	NFP
40318	3723	89	=	=	NFP
40318	3723	90	TIME	TIME	NNP
40318	3723	91	OF	of	IN
40318	3723	92	|	|	NNP
40318	3723	93	CHEESE	CHEESE	NNP
40318	3723	94	NUMBER	number	NN
40318	3723	95	PLATING	plating	NN
40318	3723	96	+	+	SYM
40318	3723	97	-------------+---------------+-------------+--------------	-------------+---------------+-------------+--------------	CD
40318	3723	98	|	|	CD
40318	3723	99	580	580	CD
40318	3723	100	|	|	CD
40318	3723	101	581	581	CD
40318	3723	102	|	|	CD
40318	3723	103	582	582	CD
40318	3723	104	|	|	CD
40318	3723	105	583	583	CD
40318	3723	106	---------+-------------+---------------+-------------+--------------	---------+-------------+---------------+-------------+--------------	NNS
40318	3723	107	Milk	milk	NN
40318	3723	108	|	|	NNP
40318	3723	109	8,000,000	8,000,000	CD
40318	3723	110	|	|	CD
40318	3723	111	500,000	500,000	CD
40318	3723	112	|	|	CD
40318	3723	113	700,000	700,000	CD
40318	3723	114	|	|	CD
40318	3723	115	500,000	500,000	CD
40318	3723	116	---------+-------------+---------------+-------------+--------------	---------+-------------+---------------+-------------+--------------	NN
40318	3723	117	Curd	Curd	NNP
40318	3723	118	at	at	IN
40318	3723	119	|	|	CD
40318	3723	120	|	|	CD
40318	3723	121	|	|	CD
40318	3723	122	|	|	CD
40318	3723	123	salting	salt	VBG
40318	3723	124	|	|	CD
40318	3723	125	160,000,000	160,000,000	CD
40318	3723	126	|	|	CD
40318	3723	127	326,000,000	326,000,000	CD
40318	3723	128	|	|	CD
40318	3723	129	912,000,000	912,000,000	CD
40318	3723	130	|	|	CD
40318	3723	131	839,000,000	839,000,000	CD
40318	3723	132	time	time	NN
40318	3723	133	|	|	NNP
40318	3723	134	|	|	NNP
40318	3723	135	|	|	CD
40318	3723	136	|	|	CD
40318	3723	137	---------+-------------+---------------+-------------+--------------	---------+-------------+---------------+-------------+--------------	CD
40318	3723	138	12	12	CD
40318	3723	139	hours	hour	NNS
40318	3723	140	|	|	CD
40318	3723	141	332,000,000	332,000,000	CD
40318	3723	142	|	|	CD
40318	3723	143	1,048,000,000	1,048,000,000	CD
40318	3723	144	|	|	CD
40318	3723	145	623,000,000	623,000,000	CD
40318	3723	146	|	|	NNP
40318	3723	147	965,000,000	965,000,000	CD
40318	3723	148	---------+-------------+---------------+-------------+--------------	---------+-------------+---------------+-------------+--------------	CD
40318	3723	149	1	1	CD
40318	3723	150	day	day	NN
40318	3723	151	|	|	CD
40318	3723	152	586,000,000	586,000,000	CD
40318	3723	153	|	|	NNP
40318	3723	154	736,000,000	736,000,000	CD
40318	3723	155	|	|	NNP
40318	3723	156	709,000,000	709,000,000	CD
40318	3723	157	|	|	CD
40318	3723	158	569,000,000	569,000,000	CD
40318	3723	159	---------+-------------+---------------+-------------+--------------	---------+-------------+---------------+-------------+--------------	NNS
40318	3723	160	2	2	CD
40318	3723	161	days	day	NNS
40318	3723	162	|	|	CD
40318	3723	163	235,000,000	235,000,000	CD
40318	3723	164	|	|	CD
40318	3723	165	405,000,000	405,000,000	CD
40318	3723	166	|	|	CD
40318	3723	167	848,000,000	848,000,000	CD
40318	3723	168	|	|	CD
40318	3723	169	580,000,000	580,000,000	CD
40318	3723	170	---------+-------------+---------------+-------------+--------------	---------+-------------+---------------+-------------+--------------	SYM
40318	3723	171	4	4	CD
40318	3723	172	days	day	NNS
40318	3723	173	|	|	CD
40318	3723	174	145,000,000	145,000,000	CD
40318	3723	175	|	|	CD
40318	3723	176	684,000,000	684,000,000	CD
40318	3723	177	|	|	CD
40318	3723	178	522,000,000	522,000,000	CD
40318	3723	179	|	|	CD
40318	3723	180	1,025,000,000	1,025,000,000	CD
40318	3723	181	---------+-------------+---------------+-------------+--------------	---------+-------------+---------------+-------------+--------------	SYM
40318	3723	182	6	6	CD
40318	3723	183	days	day	NNS
40318	3723	184	|	|	CD
40318	3723	185	165,000,000	165,000,000	CD
40318	3723	186	|	|	CD
40318	3723	187	184,000,000	184,000,000	CD
40318	3723	188	|	|	CD
40318	3723	189	853,000,000	853,000,000	CD
40318	3723	190	|	|	CD
40318	3723	191	184,000,000	184,000,000	CD
40318	3723	192	---------+-------------+---------------+-------------+--------------	---------+-------------+---------------+-------------+--------------	CD
40318	3723	193	14	14	CD
40318	3723	194	days	day	NNS
40318	3723	195	|	|	CD
40318	3723	196	51,000,000	51,000,000	CD
40318	3723	197	|	|	CD
40318	3723	198	211,000,000	211,000,000	CD
40318	3723	199	|	|	CD
40318	3723	200	369,000,000	369,000,000	CD
40318	3723	201	|	|	CD
40318	3723	202	401,000,000	401,000,000	CD
40318	3723	203	---------+-------------+---------------+-------------+--------------	---------+-------------+---------------+-------------+--------------	SYM
40318	3723	204	21	21	CD
40318	3723	205	days	day	NNS
40318	3723	206	|	|	CD
40318	3723	207	284,000,000	284,000,000	CD
40318	3723	208	|	|	CD
40318	3723	209	290,000,000	290,000,000	CD
40318	3723	210	|	|	CD
40318	3723	211	348,000,000	348,000,000	CD
40318	3723	212	|	|	CD
40318	3723	213	319,000,000	319,000,000	CD
40318	3723	214	---------+-------------+---------------+-------------+--------------	---------+-------------+---------------+-------------+--------------	SYM
40318	3723	215	28	28	CD
40318	3723	216	days	day	NNS
40318	3723	217	|	|	CD
40318	3723	218	285,000,000	285,000,000	CD
40318	3723	219	|	|	NNP
40318	3723	220	453,000,000	453,000,000	CD
40318	3723	221	|	|	CD
40318	3723	222	314,000,000	314,000,000	CD
40318	3723	223	|	|	CD
40318	3723	224	144,000,000	144,000,000	CD
40318	3723	225	---------+-------------+---------------+-------------+--------------	---------+-------------+---------------+-------------+--------------	CD
40318	3723	226	35	35	CD
40318	3723	227	days	day	NNS
40318	3723	228	|	|	CD
40318	3723	229	104,000,000	104,000,000	CD
40318	3723	230	|	|	CD
40318	3723	231	261,000,000	261,000,000	CD
40318	3723	232	|	|	CD
40318	3723	233	326,000,000	326,000,000	CD
40318	3723	234	|	|	CD
40318	3723	235	504,000,000	504,000,000	CD
40318	3723	236	---------+-------------+---------------+-------------+--------------	---------+-------------+---------------+-------------+--------------	NNS
40318	3723	237	49	49	CD
40318	3723	238	days	day	NNS
40318	3723	239	|	|	CD
40318	3723	240	132,000,000	132,000,000	CD
40318	3723	241	|	|	CD
40318	3723	242	228,000,000	228,000,000	CD
40318	3723	243	|	|	CD
40318	3723	244	436,000,000	436,000,000	CD
40318	3723	245	|	|	CD
40318	3723	246	661,000,000	661,000,000	CD
40318	3723	247	---------+-------------+---------------+-------------+--------------	---------+-------------+---------------+-------------+--------------	SYM
40318	3723	248	70	70	CD
40318	3723	249	days	day	NNS
40318	3723	250	|	|	CD
40318	3723	251	128,000,000	128,000,000	CD
40318	3723	252	|	|	CD
40318	3723	253	291,000,000	291,000,000	CD
40318	3723	254	|	|	CD
40318	3723	255	193,000,000	193,000,000	CD
40318	3723	256	|	|	CD
40318	3723	257	168,000,000	168,000,000	CD
40318	3723	258	---------+-------------+---------------+-------------+--------------	---------+-------------+---------------+-------------+--------------	SYM
40318	3723	259	98	98	CD
40318	3723	260	days	day	NNS
40318	3723	261	|	|	CD
40318	3723	262	114,000,000	114,000,000	CD
40318	3723	263	|	|	CD
40318	3723	264	212,000,000	212,000,000	CD
40318	3723	265	|	|	CD
40318	3723	266	45,000,000	45,000,000	CD
40318	3723	267	|	|	CD
40318	3723	268	55,000,000	55,000,000	CD
40318	3723	269	=	=	SYM
40318	3723	270	=	=	SYM
40318	3723	271	=	=	SYM
40318	3723	272	=	=	SYM
40318	3723	273	=	=	SYM
40318	3723	274	=	=	SYM
40318	3723	275	=	=	SYM
40318	3723	276	=	=	SYM
40318	3723	277	=	=	SYM
40318	3723	278	=	=	SYM
40318	3723	279	=	=	SYM
40318	3723	280	=	=	SYM
40318	3723	281	=	=	SYM
40318	3723	282	=	=	SYM
40318	3723	283	=	=	SYM
40318	3723	284	=	=	SYM
40318	3723	285	=	=	SYM
40318	3723	286	=	=	SYM
40318	3723	287	=	=	SYM
40318	3723	288	=	=	SYM
40318	3723	289	=	=	SYM
40318	3723	290	=	=	SYM
40318	3723	291	=	=	SYM
40318	3723	292	=	=	SYM
40318	3723	293	=	=	SYM
40318	3723	294	=	=	SYM
40318	3723	295	=	=	SYM
40318	3723	296	=	=	SYM
40318	3723	297	=	=	SYM
40318	3723	298	=	=	SYM
40318	3723	299	=	=	SYM
40318	3723	300	=	=	SYM
40318	3723	301	=	=	SYM
40318	3723	302	=	=	SYM
40318	3723	303	=	=	SYM
40318	3723	304	=	=	SYM
40318	3723	305	=	=	SYM
40318	3723	306	=	=	SYM
40318	3723	307	=	=	SYM
40318	3723	308	=	=	SYM
40318	3723	309	=	=	SYM
40318	3723	310	=	=	SYM
40318	3723	311	=	=	SYM
40318	3723	312	=	=	SYM
40318	3723	313	=	=	SYM
40318	3723	314	=	=	SYM
40318	3723	315	=	=	SYM
40318	3723	316	=	=	SYM
40318	3723	317	=	=	SYM
40318	3723	318	=	=	SYM
40318	3723	319	=	=	SYM
40318	3723	320	=	=	SYM
40318	3723	321	=	=	SYM
40318	3723	322	=	=	SYM
40318	3723	323	=	=	SYM
40318	3723	324	=	=	SYM
40318	3723	325	=	=	SYM
40318	3723	326	=	=	SYM
40318	3723	327	=	=	SYM
40318	3723	328	=	=	SYM
40318	3723	329	=	=	SYM
40318	3723	330	=	=	SYM
40318	3723	331	=	=	SYM
40318	3723	332	=	=	SYM
40318	3723	333	=	=	SYM
40318	3723	334	=	=	SYM
40318	3723	335	=	=	NFP
40318	3723	336	=	=	FW
40318	3723	337	From	from	IN
40318	3723	338	Wis.	Wisconsin	NNP
40318	3723	339	Bul	Bul	NNP
40318	3723	340	.	.	.
40318	3724	1	150	150	CD
40318	3724	2	.	.	.
40318	3725	1	The	the	DT
40318	3725	2	large	large	JJ
40318	3725	3	number	number	NN
40318	3725	4	of	of	IN
40318	3725	5	bacteria	bacteria	NNS
40318	3725	6	in	in	IN
40318	3725	7	the	the	DT
40318	3725	8	cheese	cheese	NN
40318	3725	9	is	be	VBZ
40318	3725	10	very	very	RB
40318	3725	11	striking	striking	JJ
40318	3725	12	.	.	.
40318	3726	1	The	the	DT
40318	3726	2	number	number	NN
40318	3726	3	as	as	IN
40318	3726	4	given	give	VBN
40318	3726	5	in	in	IN
40318	3726	6	the	the	DT
40318	3726	7	accompanying	accompanying	JJ
40318	3726	8	table	table	NN
40318	3726	9	is	be	VBZ
40318	3726	10	not	not	RB
40318	3726	11	that	that	RB
40318	3726	12	actually	actually	RB
40318	3726	13	in	in	IN
40318	3726	14	the	the	DT
40318	3726	15	cheese	cheese	NN
40318	3726	16	,	,	,
40318	3726	17	as	as	IN
40318	3726	18	it	-PRON-	PRP
40318	3726	19	is	be	VBZ
40318	3726	20	very	very	RB
40318	3726	21	difficult	difficult	JJ
40318	3726	22	to	to	TO
40318	3726	23	obtain	obtain	VB
40318	3726	24	the	the	DT
40318	3726	25	sample	sample	NN
40318	3726	26	in	in	IN
40318	3726	27	suitable	suitable	JJ
40318	3726	28	condition	condition	NN
40318	3726	29	for	for	IN
40318	3726	30	plating	plating	NN
40318	3726	31	.	.	.
40318	3727	1	[	[	-LRB-
40318	3727	2	115	115	CD
40318	3727	3	]	]	-RRB-
40318	3727	4	The	the	DT
40318	3727	5	principal	principal	JJ
40318	3727	6	action	action	NN
40318	3727	7	of	of	IN
40318	3727	8	the	the	DT
40318	3727	9	lactic	lactic	JJ
40318	3727	10	acid	acid	NN
40318	3727	11	-	-	HYPH
40318	3727	12	forming	form	VBG
40318	3727	13	bacteria	bacteria	NNS
40318	3727	14	in	in	IN
40318	3727	15	the	the	DT
40318	3727	16	cheese	cheese	NN
40318	3727	17	ripening	ripening	NN
40318	3727	18	is	be	VBZ
40318	3727	19	the	the	DT
40318	3727	20	changing	changing	NN
40318	3727	21	of	of	IN
40318	3727	22	the	the	DT
40318	3727	23	milk	milk	NN
40318	3727	24	-	-	HYPH
40318	3727	25	sugar	sugar	NN
40318	3727	26	or	or	CC
40318	3727	27	lactose	lactose	NN
40318	3727	28	into	into	IN
40318	3727	29	lactic	lactic	JJ
40318	3727	30	acid	acid	NN
40318	3727	31	and	and	CC
40318	3727	32	the	the	DT
40318	3727	33	formation	formation	NN
40318	3727	34	of	of	IN
40318	3727	35	small	small	JJ
40318	3727	36	amounts	amount	NNS
40318	3727	37	of	of	IN
40318	3727	38	other	other	JJ
40318	3727	39	substances	substance	NNS
40318	3727	40	,	,	,
40318	3727	41	such	such	JJ
40318	3727	42	as	as	IN
40318	3727	43	acetic	acetic	JJ
40318	3727	44	,	,	,
40318	3727	45	succinic	succinic	JJ
40318	3727	46	and	and	CC
40318	3727	47	formic	formic	JJ
40318	3727	48	acids	acid	NNS
40318	3727	49	,	,	,
40318	3727	50	alcohol	alcohol	NN
40318	3727	51	,	,	,
40318	3727	52	aldehydes	aldehyde	NNS
40318	3727	53	and	and	CC
40318	3727	54	esters	ester	NNS
40318	3727	55	and	and	CC
40318	3727	56	some	some	DT
40318	3727	57	gases	gas	NNS
40318	3727	58	,	,	,
40318	3727	59	carbon	carbon	NN
40318	3727	60	dioxide	dioxide	NN
40318	3727	61	and	and	CC
40318	3727	62	hydrogen	hydrogen	NN
40318	3727	63	.	.	.
40318	3728	1	While	while	IN
40318	3728	2	the	the	DT
40318	3728	3	amount	amount	NN
40318	3728	4	of	of	IN
40318	3728	5	these	these	DT
40318	3728	6	substances	substance	NNS
40318	3728	7	other	other	JJ
40318	3728	8	than	than	IN
40318	3728	9	lactic	lactic	JJ
40318	3728	10	acid	acid	NN
40318	3728	11	is	be	VBZ
40318	3728	12	small	small	JJ
40318	3728	13	,	,	,
40318	3728	14	it	-PRON-	PRP
40318	3728	15	is	be	VBZ
40318	3728	16	thought	think	VBN
40318	3728	17	that	that	IN
40318	3728	18	the	the	DT
40318	3728	19	effect	effect	NN
40318	3728	20	of	of	IN
40318	3728	21	these	these	DT
40318	3728	22	on	on	IN
40318	3728	23	the	the	DT
40318	3728	24	cheese	cheese	NN
40318	3728	25	may	may	MD
40318	3728	26	be	be	VB
40318	3728	27	important	important	JJ
40318	3728	28	.	.	.
40318	3729	1	Heinemann	Heinemann	NNP
40318	3729	2	shows[116	shows[116	NNP
40318	3729	3	]	]	-RRB-
40318	3729	4	that	that	DT
40318	3729	5	lactic	lactic	JJ
40318	3729	6	acid	acid	NN
40318	3729	7	exists	exist	VBZ
40318	3729	8	in	in	IN
40318	3729	9	two	two	CD
40318	3729	10	optical	optical	JJ
40318	3729	11	modifications	modification	NNS
40318	3729	12	,	,	,
40318	3729	13	the	the	DT
40318	3729	14	levorotatory	levorotatory	JJ
40318	3729	15	and	and	CC
40318	3729	16	dextrorotary	dextrorotary	JJ
40318	3729	17	acids	acid	NNS
40318	3729	18	.	.	.
40318	3730	1	In	in	IN
40318	3730	2	cheese	cheese	NN
40318	3730	3	they	-PRON-	PRP
40318	3730	4	are	be	VBP
40318	3730	5	usually	usually	RB
40318	3730	6	found	find	VBN
40318	3730	7	in	in	IN
40318	3730	8	the	the	DT
40318	3730	9	inactive	inactive	JJ
40318	3730	10	or	or	CC
40318	3730	11	racemic	racemic	NN
40318	3730	12	form	form	NN
40318	3730	13	,	,	,
40318	3730	14	the	the	DT
40318	3730	15	levorotatory	levorotatory	JJ
40318	3730	16	and	and	CC
40318	3730	17	dextrorotary	dextrorotary	JJ
40318	3730	18	acids	acid	NNS
40318	3730	19	being	be	VBG
40318	3730	20	present	present	JJ
40318	3730	21	in	in	IN
40318	3730	22	equal	equal	JJ
40318	3730	23	amounts	amount	NNS
40318	3730	24	.	.	.
40318	3731	1	What	what	WDT
40318	3731	2	importance	importance	NN
40318	3731	3	the	the	DT
40318	3731	4	question	question	NN
40318	3731	5	of	of	IN
40318	3731	6	optical	optical	JJ
40318	3731	7	activity	activity	NN
40318	3731	8	of	of	IN
40318	3731	9	the	the	DT
40318	3731	10	lactic	lactic	JJ
40318	3731	11	acid	acid	NN
40318	3731	12	may	may	MD
40318	3731	13	assume	assume	VB
40318	3731	14	is	be	VBZ
40318	3731	15	not	not	RB
40318	3731	16	definitely	definitely	RB
40318	3731	17	known	know	VBN
40318	3731	18	.	.	.
40318	3732	1	Just	just	RB
40318	3732	2	as	as	IN
40318	3732	3	some	some	DT
40318	3732	4	groups	group	NNS
40318	3732	5	of	of	IN
40318	3732	6	bacteria	bacteria	NNS
40318	3732	7	have	have	VBP
40318	3732	8	a	a	DT
40318	3732	9	specific	specific	JJ
40318	3732	10	effect	effect	NN
40318	3732	11	on	on	IN
40318	3732	12	the	the	DT
40318	3732	13	lactose	lactose	NN
40318	3732	14	,	,	,
40318	3732	15	producing	produce	VBG
40318	3732	16	only	only	RB
40318	3732	17	one	one	CD
40318	3732	18	modification	modification	NN
40318	3732	19	of	of	IN
40318	3732	20	lactic	lactic	JJ
40318	3732	21	acid	acid	NN
40318	3732	22	,	,	,
40318	3732	23	so	so	CC
40318	3732	24	bacteria	bacteria	NNS
40318	3732	25	attacking	attack	VBG
40318	3732	26	lactic	lactic	JJ
40318	3732	27	acid	acid	NN
40318	3732	28	may	may	MD
40318	3732	29	exercise	exercise	VB
40318	3732	30	a	a	DT
40318	3732	31	selective	selective	JJ
40318	3732	32	action	action	NN
40318	3732	33	and	and	CC
40318	3732	34	use	use	VBP
40318	3732	35	only	only	RB
40318	3732	36	one	one	CD
40318	3732	37	or	or	CC
40318	3732	38	the	the	DT
40318	3732	39	other	other	JJ
40318	3732	40	optically	optically	RB
40318	3732	41	active	active	JJ
40318	3732	42	modification	modification	NN
40318	3732	43	.	.	.
40318	3733	1	In	in	IN
40318	3733	2	other	other	JJ
40318	3733	3	words	word	NNS
40318	3733	4	,	,	,
40318	3733	5	the	the	DT
40318	3733	6	early	early	JJ
40318	3733	7	flora	flora	NNS
40318	3733	8	of	of	IN
40318	3733	9	cheese	cheese	NN
40318	3733	10	-	-	HYPH
40318	3733	11	ripening	ripen	VBG
40318	3733	12	bacteria	bacteria	NNS
40318	3733	13	may	may	MD
40318	3733	14	determine	determine	VB
40318	3733	15	the	the	DT
40318	3733	16	later	later	JJ
40318	3733	17	flora	flora	NNS
40318	3733	18	by	by	IN
40318	3733	19	the	the	DT
40318	3733	20	production	production	NN
40318	3733	21	of	of	IN
40318	3733	22	a	a	DT
40318	3733	23	form	form	NN
40318	3733	24	of	of	IN
40318	3733	25	lactic	lactic	JJ
40318	3733	26	acid	acid	NN
40318	3733	27	attacked	attack	VBN
40318	3733	28	by	by	IN
40318	3733	29	one	one	CD
40318	3733	30	group	group	NN
40318	3733	31	of	of	IN
40318	3733	32	bacteria	bacteria	NNS
40318	3733	33	and	and	CC
40318	3733	34	not	not	RB
40318	3733	35	by	by	IN
40318	3733	36	another	another	DT
40318	3733	37	,	,	,
40318	3733	38	and	and	CC
40318	3733	39	the	the	DT
40318	3733	40	effect	effect	NN
40318	3733	41	on	on	IN
40318	3733	42	the	the	DT
40318	3733	43	flavor	flavor	NN
40318	3733	44	will	will	MD
40318	3733	45	differ	differ	VB
40318	3733	46	accordingly	accordingly	RB
40318	3733	47	.	.	.
40318	3734	1	The	the	DT
40318	3734	2	amount	amount	NN
40318	3734	3	of	of	IN
40318	3734	4	lactic	lactic	JJ
40318	3734	5	acid	acid	NN
40318	3734	6	in	in	IN
40318	3734	7	the	the	DT
40318	3734	8	cheese	cheese	NN
40318	3734	9	increases	increase	NNS
40318	3734	10	for	for	IN
40318	3734	11	a	a	DT
40318	3734	12	time	time	NN
40318	3734	13	,	,	,
40318	3734	14	then	then	RB
40318	3734	15	decreases	decrease	VBZ
40318	3734	16	.	.	.
40318	3735	1	The	the	DT
40318	3735	2	errors	error	NNS
40318	3735	3	in	in	IN
40318	3735	4	determining	determine	VBG
40318	3735	5	lactic	lactic	JJ
40318	3735	6	acid	acid	NN
40318	3735	7	are	be	VBP
40318	3735	8	considerable	considerable	JJ
40318	3735	9	.	.	.
40318	3736	1	It	-PRON-	PRP
40318	3736	2	seems	seem	VBZ
40318	3736	3	that	that	IN
40318	3736	4	the	the	DT
40318	3736	5	tendency	tendency	NN
40318	3736	6	is	be	VBZ
40318	3736	7	toward	toward	IN
40318	3736	8	an	an	DT
40318	3736	9	increase	increase	NN
40318	3736	10	of	of	IN
40318	3736	11	lactic	lactic	JJ
40318	3736	12	acid	acid	NN
40318	3736	13	in	in	IN
40318	3736	14	the	the	DT
40318	3736	15	cheese	cheese	NN
40318	3736	16	long	long	RB
40318	3736	17	after	after	IN
40318	3736	18	the	the	DT
40318	3736	19	lactose	lactose	NN
40318	3736	20	has	have	VBZ
40318	3736	21	disappeared	disappear	VBN
40318	3736	22	.	.	.
40318	3737	1	Two	two	CD
40318	3737	2	explanations	explanation	NNS
40318	3737	3	are	be	VBP
40318	3737	4	offered	offer	VBN
40318	3737	5	:	:	:
40318	3737	6	one	one	CD
40318	3737	7	,	,	,
40318	3737	8	that	that	IN
40318	3737	9	in	in	IN
40318	3737	10	the	the	DT
40318	3737	11	lactic	lactic	JJ
40318	3737	12	acid	acid	NN
40318	3737	13	fermentation	fermentation	NN
40318	3737	14	an	an	DT
40318	3737	15	intermediate	intermediate	JJ
40318	3737	16	compound	compound	NN
40318	3737	17	or	or	CC
40318	3737	18	compounds	compound	NNS
40318	3737	19	are	be	VBP
40318	3737	20	formed	form	VBN
40318	3737	21	which	which	WDT
40318	3737	22	exist	exist	VBP
40318	3737	23	for	for	IN
40318	3737	24	some	some	DT
40318	3737	25	time	time	NN
40318	3737	26	,	,	,
40318	3737	27	the	the	DT
40318	3737	28	conversion	conversion	NN
40318	3737	29	into	into	IN
40318	3737	30	lactic	lactic	JJ
40318	3737	31	acid	acid	NN
40318	3737	32	being	be	VBG
40318	3737	33	complete	complete	JJ
40318	3737	34	at	at	IN
40318	3737	35	about	about	RB
40318	3737	36	three	three	CD
40318	3737	37	months	month	NNS
40318	3737	38	;	;	:
40318	3737	39	the	the	DT
40318	3737	40	other	other	JJ
40318	3737	41	is	be	VBZ
40318	3737	42	that	that	IN
40318	3737	43	lactic	lactic	JJ
40318	3737	44	acid	acid	NN
40318	3737	45	is	be	VBZ
40318	3737	46	formed	form	VBN
40318	3737	47	as	as	IN
40318	3737	48	a	a	DT
40318	3737	49	product	product	NN
40318	3737	50	of	of	IN
40318	3737	51	paracasein	paracasein	NN
40318	3737	52	proteolysis	proteolysis	NN
40318	3737	53	.	.	.
40318	3738	1	The	the	DT
40318	3738	2	lactic	lactic	JJ
40318	3738	3	acid	acid	NN
40318	3738	4	formed	form	VBN
40318	3738	5	in	in	IN
40318	3738	6	cheese	cheese	NN
40318	3738	7	ripening	ripening	NN
40318	3738	8	does	do	VBZ
40318	3738	9	not	not	RB
40318	3738	10	exist	exist	VB
40318	3738	11	in	in	IN
40318	3738	12	a	a	DT
40318	3738	13	free	free	JJ
40318	3738	14	state	state	NN
40318	3738	15	but	but	CC
40318	3738	16	reacts	react	NNS
40318	3738	17	with	with	IN
40318	3738	18	the	the	DT
40318	3738	19	calcium	calcium	NN
40318	3738	20	salts	salt	NNS
40318	3738	21	in	in	IN
40318	3738	22	the	the	DT
40318	3738	23	cheese	cheese	NN
40318	3738	24	and	and	CC
40318	3738	25	forms	form	VBZ
40318	3738	26	calcium	calcium	NN
40318	3738	27	lactates	lactate	NNS
40318	3738	28	.	.	.
40318	3739	1	It	-PRON-	PRP
40318	3739	2	is	be	VBZ
40318	3739	3	thought	think	VBN
40318	3739	4	that	that	IN
40318	3739	5	there	there	EX
40318	3739	6	is	be	VBZ
40318	3739	7	sufficient	sufficient	JJ
40318	3739	8	of	of	IN
40318	3739	9	these	these	DT
40318	3739	10	salts	salt	NNS
40318	3739	11	to	to	TO
40318	3739	12	neutralize	neutralize	VB
40318	3739	13	all	all	PDT
40318	3739	14	the	the	DT
40318	3739	15	acid	acid	NN
40318	3739	16	formed	form	VBN
40318	3739	17	,	,	,
40318	3739	18	and	and	CC
40318	3739	19	therefore	therefore	RB
40318	3739	20	the	the	DT
40318	3739	21	acid	acid	NN
40318	3739	22	does	do	VBZ
40318	3739	23	not	not	RB
40318	3739	24	enter	enter	VB
40318	3739	25	into	into	IN
40318	3739	26	combination	combination	NN
40318	3739	27	with	with	IN
40318	3739	28	the	the	DT
40318	3739	29	paracasein	paracasein	NN
40318	3739	30	salts	salt	NNS
40318	3739	31	.	.	.
40318	3740	1	It	-PRON-	PRP
40318	3740	2	has	have	VBZ
40318	3740	3	been	be	VBN
40318	3740	4	found	find	VBN
40318	3740	5	that	that	IN
40318	3740	6	lactates	lactate	NNS
40318	3740	7	are	be	VBP
40318	3740	8	the	the	DT
40318	3740	9	principal	principal	JJ
40318	3740	10	source	source	NN
40318	3740	11	of	of	IN
40318	3740	12	acetic	acetic	JJ
40318	3740	13	and	and	CC
40318	3740	14	propionic	propionic	JJ
40318	3740	15	acids	acid	NNS
40318	3740	16	.	.	.
40318	3741	1	These	these	DT
40318	3741	2	are	be	VBP
40318	3741	3	supposed	suppose	VBN
40318	3741	4	to	to	TO
40318	3741	5	have	have	VB
40318	3741	6	some	some	DT
40318	3741	7	effect	effect	NN
40318	3741	8	on	on	IN
40318	3741	9	the	the	DT
40318	3741	10	flavor	flavor	NN
40318	3741	11	of	of	IN
40318	3741	12	the	the	DT
40318	3741	13	cheese	cheese	NN
40318	3741	14	.	.	.
40318	3742	1	The	the	DT
40318	3742	2	effect	effect	NN
40318	3742	3	of	of	IN
40318	3742	4	lactic	lactic	JJ
40318	3742	5	acid	acid	NN
40318	3742	6	as	as	IN
40318	3742	7	a	a	DT
40318	3742	8	determinant	determinant	NN
40318	3742	9	of	of	IN
40318	3742	10	bacterial	bacterial	JJ
40318	3742	11	and	and	CC
40318	3742	12	enzymic	enzymic	JJ
40318	3742	13	changes	change	NNS
40318	3742	14	is	be	VBZ
40318	3742	15	very	very	RB
40318	3742	16	important	important	JJ
40318	3742	17	.	.	.
40318	3743	1	Early	early	RB
40318	3743	2	in	in	IN
40318	3743	3	the	the	DT
40318	3743	4	ripening	ripening	JJ
40318	3743	5	process	process	NN
40318	3743	6	,	,	,
40318	3743	7	lactic	lactic	JJ
40318	3743	8	acid	acid	NN
40318	3743	9	suppresses	suppress	VBZ
40318	3743	10	the	the	DT
40318	3743	11	growth	growth	NN
40318	3743	12	of	of	IN
40318	3743	13	undesirable	undesirable	JJ
40318	3743	14	micro	micro	JJ
40318	3743	15	-	-	HYPH
40318	3743	16	organisms	organism	NNS
40318	3743	17	.	.	.
40318	3744	1	It	-PRON-	PRP
40318	3744	2	also	also	RB
40318	3744	3	furnishes	furnish	VBZ
40318	3744	4	the	the	DT
40318	3744	5	acid	acid	JJ
40318	3744	6	medium	medium	NN
40318	3744	7	necessary	necessary	JJ
40318	3744	8	for	for	IN
40318	3744	9	the	the	DT
40318	3744	10	best	good	JJS
40318	3744	11	action	action	NN
40318	3744	12	of	of	IN
40318	3744	13	both	both	CC
40318	3744	14	the	the	DT
40318	3744	15	coagulating	coagulating	JJ
40318	3744	16	and	and	CC
40318	3744	17	peptic	peptic	JJ
40318	3744	18	enzymes	enzyme	NNS
40318	3744	19	.	.	.
40318	3745	1	The	the	DT
40318	3745	2	importance	importance	NN
40318	3745	3	of	of	IN
40318	3745	4	the	the	DT
40318	3745	5	lactic	lactic	JJ
40318	3745	6	acid	acid	JJ
40318	3745	7	bacteria	bacteria	NNS
40318	3745	8	in	in	IN
40318	3745	9	cheese	cheese	NN
40318	3745	10	ripening	ripening	NN
40318	3745	11	has	have	VBZ
40318	3745	12	been	be	VBN
40318	3745	13	summed	sum	VBN
40318	3745	14	up	up	RP
40318	3745	15	by	by	IN
40318	3745	16	Hastings[117	Hastings[117	NNP
40318	3745	17	]	]	-RRB-
40318	3745	18	as	as	IN
40318	3745	19	follows	follow	VBZ
40318	3745	20	:	:	:
40318	3745	21	"	"	``
40318	3745	22	The	the	DT
40318	3745	23	functions	function	NNS
40318	3745	24	of	of	IN
40318	3745	25	this	this	DT
40318	3745	26	group	group	NN
40318	3745	27	of	of	IN
40318	3745	28	bacteria	bacteria	NNS
40318	3745	29	in	in	IN
40318	3745	30	Cheddar	Cheddar	NNP
40318	3745	31	cheese	cheese	NN
40318	3745	32	are	be	VBP
40318	3745	33	through	through	IN
40318	3745	34	their	-PRON-	PRP$
40318	3745	35	by	by	IN
40318	3745	36	-	-	HYPH
40318	3745	37	product	product	NN
40318	3745	38	lactic	lactic	JJ
40318	3745	39	acid	acid	NN
40318	3745	40	as	as	IN
40318	3745	41	follows	follow	VBZ
40318	3745	42	:	:	:
40318	3745	43	(	(	-LRB-
40318	3745	44	_	_	NNP
40318	3745	45	a	a	DT
40318	3745	46	_	_	NNP
40318	3745	47	)	)	-RRB-
40318	3745	48	To	to	TO
40318	3745	49	favor	favor	VB
40318	3745	50	the	the	DT
40318	3745	51	curdling	curdling	NN
40318	3745	52	of	of	IN
40318	3745	53	milk	milk	NN
40318	3745	54	by	by	IN
40318	3745	55	rennet	rennet	NN
40318	3745	56	.	.	.
40318	3746	1	(	(	-LRB-
40318	3746	2	_	_	NNP
40318	3746	3	b	b	NNP
40318	3746	4	_	_	NNP
40318	3746	5	)	)	-RRB-
40318	3746	6	The	the	DT
40318	3746	7	bacteria	bacteria	NNS
40318	3746	8	of	of	IN
40318	3746	9	the	the	DT
40318	3746	10	milk	milk	NN
40318	3746	11	are	be	VBP
40318	3746	12	held	hold	VBN
40318	3746	13	in	in	IN
40318	3746	14	great	great	JJ
40318	3746	15	part	part	NN
40318	3746	16	in	in	IN
40318	3746	17	the	the	DT
40318	3746	18	curd	curd	NN
40318	3746	19	.	.	.
40318	3747	1	Through	through	IN
40318	3747	2	the	the	DT
40318	3747	3	acid	acid	NN
40318	3747	4	they	-PRON-	PRP
40318	3747	5	influence	influence	VBP
40318	3747	6	the	the	DT
40318	3747	7	shrinkage	shrinkage	NN
40318	3747	8	of	of	IN
40318	3747	9	the	the	DT
40318	3747	10	curd	curd	NN
40318	3747	11	and	and	CC
40318	3747	12	expulsion	expulsion	NN
40318	3747	13	of	of	IN
40318	3747	14	the	the	DT
40318	3747	15	whey	whey	NN
40318	3747	16	,	,	,
40318	3747	17	(	(	-LRB-
40318	3747	18	_	_	NNP
40318	3747	19	c	c	NNP
40318	3747	20	_	_	NNP
40318	3747	21	)	)	-RRB-
40318	3747	22	The	the	DT
40318	3747	23	acid	acid	NN
40318	3747	24	so	so	RB
40318	3747	25	changes	change	VBZ
40318	3747	26	the	the	DT
40318	3747	27	nature	nature	NN
40318	3747	28	of	of	IN
40318	3747	29	the	the	DT
40318	3747	30	curd	curd	NN
40318	3747	31	as	as	IN
40318	3747	32	to	to	TO
40318	3747	33	cause	cause	VB
40318	3747	34	'	'	``
40318	3747	35	matting	matting	NN
40318	3747	36	,	,	,
40318	3747	37	'	'	''
40318	3747	38	or	or	CC
40318	3747	39	'	'	``
40318	3747	40	cheddaring	cheddare	VBG
40318	3747	41	'	'	''
40318	3747	42	of	of	IN
40318	3747	43	the	the	DT
40318	3747	44	curd	curd	NN
40318	3747	45	,	,	,
40318	3747	46	(	(	-LRB-
40318	3747	47	_	_	NNP
40318	3747	48	d	d	NNP
40318	3747	49	_	_	NNP
40318	3747	50	)	)	-RRB-
40318	3747	51	The	the	DT
40318	3747	52	acid	acid	NN
40318	3747	53	activates	activate	VBZ
40318	3747	54	the	the	DT
40318	3747	55	pepsin	pepsin	NN
40318	3747	56	of	of	IN
40318	3747	57	the	the	DT
40318	3747	58	rennet	rennet	NN
40318	3747	59	extract	extract	NN
40318	3747	60	,	,	,
40318	3747	61	(	(	-LRB-
40318	3747	62	_	_	NNP
40318	3747	63	e	e	NNP
40318	3747	64	_	_	NNP
40318	3747	65	)	)	-RRB-
40318	3747	66	The	the	DT
40318	3747	67	acid	acid	NN
40318	3747	68	prevents	prevent	VBZ
40318	3747	69	the	the	DT
40318	3747	70	growth	growth	NN
40318	3747	71	of	of	IN
40318	3747	72	putrefactive	putrefactive	JJ
40318	3747	73	bacteria	bacteria	NNS
40318	3747	74	in	in	IN
40318	3747	75	the	the	DT
40318	3747	76	cheese	cheese	NN
40318	3747	77	.	.	.
40318	3748	1	(	(	-LRB-
40318	3748	2	_	_	NNP
40318	3748	3	f	f	NNP
40318	3748	4	_	_	NNP
40318	3748	5	)	)	-RRB-
40318	3748	6	It	-PRON-	PRP
40318	3748	7	has	have	VBZ
40318	3748	8	been	be	VBN
40318	3748	9	shown	show	VBN
40318	3748	10	that	that	IN
40318	3748	11	_	_	NNP
40318	3748	12	Bacterium	Bacterium	NNP
40318	3748	13	lactis	lactis	JJ
40318	3748	14	acidi	acidi	NN
40318	3748	15	_	_	NNP
40318	3748	16	is	be	VBZ
40318	3748	17	able	able	JJ
40318	3748	18	to	to	TO
40318	3748	19	form	form	VB
40318	3748	20	acid	acid	NN
40318	3748	21	in	in	IN
40318	3748	22	the	the	DT
40318	3748	23	absence	absence	NN
40318	3748	24	of	of	IN
40318	3748	25	the	the	DT
40318	3748	26	living	live	VBG
40318	3748	27	cell	cell	NN
40318	3748	28	.	.	.
40318	3749	1	(	(	-LRB-
40318	3749	2	_	_	NNP
40318	3749	3	g	g	NNP
40318	3749	4	_	_	NNP
40318	3749	5	)	)	-RRB-
40318	3749	6	The	the	DT
40318	3749	7	development	development	NN
40318	3749	8	of	of	IN
40318	3749	9	_	_	NNP
40318	3749	10	Bacterium	Bacterium	NNP
40318	3749	11	lactis	lactis	JJ
40318	3749	12	acidi	acidi	NN
40318	3749	13	_	_	NNP
40318	3749	14	is	be	VBZ
40318	3749	15	followed	follow	VBN
40318	3749	16	by	by	IN
40318	3749	17	the	the	DT
40318	3749	18	growth	growth	NN
40318	3749	19	of	of	IN
40318	3749	20	another	another	DT
40318	3749	21	group	group	NN
40318	3749	22	of	of	IN
40318	3749	23	acid	acid	NN
40318	3749	24	-	-	HYPH
40318	3749	25	forming	form	VBG
40318	3749	26	bacteria	bacteria	NNS
40318	3749	27	,	,	,
40318	3749	28	the	the	DT
40318	3749	29	_	_	NNP
40318	3749	30	Bacillus	Bacillus	NNP
40318	3749	31	Bulgaricus	Bulgaricus	NNP
40318	3749	32	_	_	NNP
40318	3749	33	group	group	NN
40318	3749	34	.	.	.
40318	3750	1	They	-PRON-	PRP
40318	3750	2	reach	reach	VBP
40318	3750	3	numbers	number	NNS
40318	3750	4	comparable	comparable	JJ
40318	3750	5	with	with	IN
40318	3750	6	those	those	DT
40318	3750	7	of	of	IN
40318	3750	8	the	the	DT
40318	3750	9	first	first	JJ
40318	3750	10	group	group	NN
40318	3750	11	,	,	,
40318	3750	12	reaching	reach	VBG
40318	3750	13	their	-PRON-	PRP$
40318	3750	14	maximum	maximum	JJ
40318	3750	15	number	number	NN
40318	3750	16	within	within	IN
40318	3750	17	the	the	DT
40318	3750	18	first	first	JJ
40318	3750	19	month	month	NN
40318	3750	20	of	of	IN
40318	3750	21	ripening	ripen	VBG
40318	3750	22	.	.	.
40318	3751	1	Since	since	IN
40318	3751	2	they	-PRON-	PRP
40318	3751	3	develop	develop	VBP
40318	3751	4	after	after	IN
40318	3751	5	the	the	DT
40318	3751	6	fermentation	fermentation	NN
40318	3751	7	of	of	IN
40318	3751	8	the	the	DT
40318	3751	9	milk	milk	NN
40318	3751	10	-	-	HYPH
40318	3751	11	sugar	sugar	NN
40318	3751	12	,	,	,
40318	3751	13	they	-PRON-	PRP
40318	3751	14	must	must	MD
40318	3751	15	have	have	VB
40318	3751	16	some	some	DT
40318	3751	17	other	other	JJ
40318	3751	18	source	source	NN
40318	3751	19	of	of	IN
40318	3751	20	carbon	carbon	NN
40318	3751	21	and	and	CC
40318	3751	22	of	of	IN
40318	3751	23	energy	energy	NN
40318	3751	24	than	than	IN
40318	3751	25	milk	milk	NN
40318	3751	26	-	-	HYPH
40318	3751	27	sugar	sugar	NN
40318	3751	28	.	.	.
40318	3751	29	"	"	''
40318	3752	1	It	-PRON-	PRP
40318	3752	2	is	be	VBZ
40318	3752	3	also	also	RB
40318	3752	4	probable	probable	JJ
40318	3752	5	that	that	IN
40318	3752	6	other	other	JJ
40318	3752	7	groups	group	NNS
40318	3752	8	constantly	constantly	RB
40318	3752	9	present	present	VBP
40318	3752	10	contribute	contribute	NN
40318	3752	11	to	to	IN
40318	3752	12	the	the	DT
40318	3752	13	changes	change	NNS
40318	3752	14	.	.	.
40318	3753	1	From	from	IN
40318	3753	2	the	the	DT
40318	3753	3	preceding	precede	VBG
40318	3753	4	discussion	discussion	NN
40318	3753	5	it	-PRON-	PRP
40318	3753	6	is	be	VBZ
40318	3753	7	evident	evident	JJ
40318	3753	8	that	that	IN
40318	3753	9	each	each	DT
40318	3753	10	of	of	IN
40318	3753	11	the	the	DT
40318	3753	12	ripening	ripening	JJ
40318	3753	13	agents	agent	NNS
40318	3753	14	has	have	VBZ
40318	3753	15	its	-PRON-	PRP$
40318	3753	16	important	important	JJ
40318	3753	17	part	part	NN
40318	3753	18	to	to	TO
40318	3753	19	play	play	VB
40318	3753	20	in	in	IN
40318	3753	21	the	the	DT
40318	3753	22	ripening	ripening	JJ
40318	3753	23	process	process	NN
40318	3753	24	and	and	CC
40318	3753	25	a	a	DT
40318	3753	26	normal	normal	JJ
40318	3753	27	ripening	ripening	NN
40318	3753	28	of	of	IN
40318	3753	29	the	the	DT
40318	3753	30	cheese	cheese	NN
40318	3753	31	is	be	VBZ
40318	3753	32	a	a	DT
40318	3753	33	composite	composite	JJ
40318	3753	34	result	result	NN
40318	3753	35	of	of	IN
40318	3753	36	these	these	DT
40318	3753	37	various	various	JJ
40318	3753	38	agencies	agency	NNS
40318	3753	39	.	.	.
40318	3754	1	+239	+239	NNP
40318	3754	2	.	.	.
40318	3755	1	Conditions	condition	NNS
40318	3755	2	affecting	affect	VBG
40318	3755	3	the	the	DT
40318	3755	4	rate	rate	NN
40318	3755	5	of	of	IN
40318	3755	6	cheese	cheese	NN
40318	3755	7	ripening.+--The	ripening.+--the	CD
40318	3755	8	rate	rate	NN
40318	3755	9	at	at	IN
40318	3755	10	which	which	WDT
40318	3755	11	these	these	DT
40318	3755	12	agents	agent	NNS
40318	3755	13	cause	cause	VBP
40318	3755	14	ripening	ripen	VBG
40318	3755	15	of	of	IN
40318	3755	16	the	the	DT
40318	3755	17	cheese	cheese	NN
40318	3755	18	depends	depend	VBZ
40318	3755	19	on	on	IN
40318	3755	20	several	several	JJ
40318	3755	21	factors	factor	NNS
40318	3755	22	.	.	.
40318	3756	1	[	[	-LRB-
40318	3756	2	118	118	CD
40318	3756	3	]	]	-RRB-
40318	3756	4	Most	Most	JJS
40318	3756	5	of	of	IN
40318	3756	6	these	these	DT
40318	3756	7	factors	factor	NNS
40318	3756	8	are	be	VBP
40318	3756	9	within	within	IN
40318	3756	10	the	the	DT
40318	3756	11	control	control	NN
40318	3756	12	of	of	IN
40318	3756	13	man	man	NN
40318	3756	14	.	.	.
40318	3757	1	They	-PRON-	PRP
40318	3757	2	are	be	VBP
40318	3757	3	as	as	IN
40318	3757	4	follows	follow	VBZ
40318	3757	5	:	:	:
40318	3757	6	the	the	DT
40318	3757	7	length	length	NN
40318	3757	8	of	of	IN
40318	3757	9	time	time	NN
40318	3757	10	;	;	:
40318	3757	11	temperature	temperature	NN
40318	3757	12	of	of	IN
40318	3757	13	the	the	DT
40318	3757	14	curing	curing	NN
40318	3757	15	-	-	HYPH
40318	3757	16	room	room	NN
40318	3757	17	;	;	:
40318	3757	18	moisture	moisture	NN
40318	3757	19	-	-	HYPH
40318	3757	20	content	content	NN
40318	3757	21	of	of	IN
40318	3757	22	the	the	DT
40318	3757	23	cheese	cheese	NN
40318	3757	24	;	;	:
40318	3757	25	size	size	NN
40318	3757	26	of	of	IN
40318	3757	27	the	the	DT
40318	3757	28	cheese	cheese	NN
40318	3757	29	;	;	:
40318	3757	30	the	the	DT
40318	3757	31	quantity	quantity	NN
40318	3757	32	of	of	IN
40318	3757	33	salt	salt	NN
40318	3757	34	used	use	VBN
40318	3757	35	;	;	:
40318	3757	36	the	the	DT
40318	3757	37	amount	amount	NN
40318	3757	38	of	of	IN
40318	3757	39	rennet	rennet	NN
40318	3757	40	;	;	:
40318	3757	41	the	the	DT
40318	3757	42	influence	influence	NN
40318	3757	43	of	of	IN
40318	3757	44	acid	acid	NN
40318	3757	45	.	.	.
40318	3758	1	+240	+240	NNP
40318	3758	2	.	.	.
40318	3759	1	The	the	DT
40318	3759	2	length	length	NN
40318	3759	3	of	of	IN
40318	3759	4	time.+--The	time.+--the	CD
40318	3759	5	water	water	NN
40318	3759	6	-	-	HYPH
40318	3759	7	soluble	soluble	JJ
40318	3759	8	nitrogen	nitrogen	NN
40318	3759	9	compounds	compound	NNS
40318	3759	10	increase	increase	VBP
40318	3759	11	as	as	IN
40318	3759	12	the	the	DT
40318	3759	13	cheese	cheese	NN
40318	3759	14	ages	age	NNS
40318	3759	15	,	,	,
40318	3759	16	other	other	JJ
40318	3759	17	conditions	condition	NNS
40318	3759	18	being	be	VBG
40318	3759	19	uniform	uniform	JJ
40318	3759	20	.	.	.
40318	3760	1	The	the	DT
40318	3760	2	rate	rate	NN
40318	3760	3	of	of	IN
40318	3760	4	increase	increase	NN
40318	3760	5	is	be	VBZ
40318	3760	6	not	not	RB
40318	3760	7	uniform	uniform	JJ
40318	3760	8	;	;	:
40318	3760	9	it	-PRON-	PRP
40318	3760	10	is	be	VBZ
40318	3760	11	much	much	RB
40318	3760	12	more	more	RBR
40318	3760	13	rapid	rapid	JJ
40318	3760	14	in	in	IN
40318	3760	15	the	the	DT
40318	3760	16	early	early	JJ
40318	3760	17	than	than	IN
40318	3760	18	in	in	IN
40318	3760	19	the	the	DT
40318	3760	20	succeeding	succeed	VBG
40318	3760	21	stages	stage	NNS
40318	3760	22	of	of	IN
40318	3760	23	ripening	ripen	VBG
40318	3760	24	.	.	.
40318	3761	1	+241	+241	NNP
40318	3761	2	.	.	.
40318	3762	1	The	the	DT
40318	3762	2	temperature	temperature	NN
40318	3762	3	of	of	IN
40318	3762	4	the	the	DT
40318	3762	5	curing	curing	JJ
40318	3762	6	-	-	HYPH
40318	3762	7	room.+--Very	room.+--very	JJ
40318	3762	8	few	few	JJ
40318	3762	9	cheese	cheese	NN
40318	3762	10	factories	factory	NNS
40318	3762	11	have	have	VBP
40318	3762	12	made	make	VBN
40318	3762	13	any	any	DT
40318	3762	14	provision	provision	NN
40318	3762	15	for	for	IN
40318	3762	16	regulating	regulate	VBG
40318	3762	17	the	the	DT
40318	3762	18	temperature	temperature	NN
40318	3762	19	of	of	IN
40318	3762	20	the	the	DT
40318	3762	21	curing	curing	NN
40318	3762	22	-	-	HYPH
40318	3762	23	room	room	NN
40318	3762	24	.	.	.
40318	3763	1	Without	without	IN
40318	3763	2	such	such	JJ
40318	3763	3	provision	provision	NN
40318	3763	4	the	the	DT
40318	3763	5	temperature	temperature	NN
40318	3763	6	follows	follow	VBZ
40318	3763	7	closely	closely	RB
40318	3763	8	that	that	DT
40318	3763	9	of	of	IN
40318	3763	10	the	the	DT
40318	3763	11	outside	outside	JJ
40318	3763	12	air	air	NN
40318	3763	13	.	.	.
40318	3764	1	In	in	IN
40318	3764	2	some	some	DT
40318	3764	3	cases	case	NNS
40318	3764	4	the	the	DT
40318	3764	5	curing	curing	NN
40318	3764	6	-	-	HYPH
40318	3764	7	room	room	NN
40318	3764	8	is	be	VBZ
40318	3764	9	located	locate	VBN
40318	3764	10	over	over	IN
40318	3764	11	the	the	DT
40318	3764	12	boiler	boiler	NN
40318	3764	13	-	-	HYPH
40318	3764	14	room	room	NN
40318	3764	15	and	and	CC
40318	3764	16	hence	hence	RB
40318	3764	17	becomes	become	VBZ
40318	3764	18	very	very	RB
40318	3764	19	hot	hot	JJ
40318	3764	20	.	.	.
40318	3765	1	In	in	IN
40318	3765	2	the	the	DT
40318	3765	3	cheese	cheese	NN
40318	3765	4	warehouses	warehouse	NNS
40318	3765	5	,	,	,
40318	3765	6	provision	provision	NN
40318	3765	7	has	have	VBZ
40318	3765	8	been	be	VBN
40318	3765	9	made	make	VBN
40318	3765	10	to	to	TO
40318	3765	11	control	control	VB
40318	3765	12	the	the	DT
40318	3765	13	temperature	temperature	NN
40318	3765	14	very	very	RB
40318	3765	15	closely	closely	RB
40318	3765	16	.	.	.
40318	3766	1	Experiments	experiment	NNS
40318	3766	2	show	show	VBP
40318	3766	3	that	that	IN
40318	3766	4	the	the	DT
40318	3766	5	soluble	soluble	JJ
40318	3766	6	nitrogen	nitrogen	NN
40318	3766	7	compounds	compound	NNS
40318	3766	8	increase	increase	VBP
40318	3766	9	,	,	,
40318	3766	10	on	on	IN
40318	3766	11	the	the	DT
40318	3766	12	average	average	NN
40318	3766	13	,	,	,
40318	3766	14	closely	closely	RB
40318	3766	15	in	in	IN
40318	3766	16	proportion	proportion	NN
40318	3766	17	to	to	IN
40318	3766	18	an	an	DT
40318	3766	19	increase	increase	NN
40318	3766	20	of	of	IN
40318	3766	21	temperature	temperature	NN
40318	3766	22	,	,	,
40318	3766	23	when	when	WRB
40318	3766	24	the	the	DT
40318	3766	25	other	other	JJ
40318	3766	26	conditions	condition	NNS
40318	3766	27	are	be	VBP
40318	3766	28	uniform	uniform	JJ
40318	3766	29	.	.	.
40318	3767	1	The	the	DT
40318	3767	2	temperature	temperature	NN
40318	3767	3	of	of	IN
40318	3767	4	the	the	DT
40318	3767	5	curing	curing	NN
40318	3767	6	-	-	HYPH
40318	3767	7	room	room	NN
40318	3767	8	has	have	VBZ
40318	3767	9	a	a	DT
40318	3767	10	material	material	JJ
40318	3767	11	effect	effect	NN
40318	3767	12	on	on	IN
40318	3767	13	the	the	DT
40318	3767	14	quality	quality	NN
40318	3767	15	of	of	IN
40318	3767	16	the	the	DT
40318	3767	17	cheese	cheese	NN
40318	3767	18	.	.	.
40318	3768	1	Cheese	cheese	NN
40318	3768	2	made	make	VBN
40318	3768	3	from	from	IN
40318	3768	4	the	the	DT
40318	3768	5	same	same	JJ
40318	3768	6	day	day	NN
40318	3768	7	's	's	POS
40318	3768	8	milk	milk	NN
40318	3768	9	,	,	,
40318	3768	10	and	and	CC
40318	3768	11	part	part	NN
40318	3768	12	cured	cure	VBN
40318	3768	13	at	at	IN
40318	3768	14	40	40	CD
40318	3768	15	°	°	NNS
40318	3768	16	F.	F.	NNP
40318	3768	17	,	,	,
40318	3768	18	part	part	NN
40318	3768	19	at	at	IN
40318	3768	20	50	50	CD
40318	3768	21	°	°	,
40318	3768	22	F.	F.	NNP
40318	3768	23	,	,	,
40318	3768	24	part	part	NN
40318	3768	25	at	at	IN
40318	3768	26	60	60	CD
40318	3768	27	°	°	NNS
40318	3768	28	F.	F.	NNP
40318	3768	29	show	show	VBP
40318	3768	30	considerable	considerable	JJ
40318	3768	31	differences	difference	NNS
40318	3768	32	,	,	,
40318	3768	33	the	the	DT
40318	3768	34	greatest	great	JJS
40318	3768	35	seeming	seeming	JJ
40318	3768	36	to	to	TO
40318	3768	37	be	be	VB
40318	3768	38	in	in	IN
40318	3768	39	the	the	DT
40318	3768	40	flavor	flavor	NN
40318	3768	41	and	and	CC
40318	3768	42	texture	texture	NN
40318	3768	43	.	.	.
40318	3769	1	Those	those	DT
40318	3769	2	kept	keep	VBN
40318	3769	3	at	at	IN
40318	3769	4	the	the	DT
40318	3769	5	low	low	JJ
40318	3769	6	temperature	temperature	NN
40318	3769	7	cure	cure	NN
40318	3769	8	more	more	RBR
40318	3769	9	slowly	slowly	RB
40318	3769	10	and	and	CC
40318	3769	11	develop	develop	VB
40318	3769	12	a	a	DT
40318	3769	13	milder	milder	NN
40318	3769	14	flavor	flavor	NN
40318	3769	15	,	,	,
40318	3769	16	those	those	DT
40318	3769	17	at	at	IN
40318	3769	18	the	the	DT
40318	3769	19	higher	high	JJR
40318	3769	20	temperature	temperature	NN
40318	3769	21	cure	cure	NN
40318	3769	22	faster	fast	RBR
40318	3769	23	and	and	CC
40318	3769	24	develop	develop	VB
40318	3769	25	undesirable	undesirable	JJ
40318	3769	26	flavors	flavor	NNS
40318	3769	27	.	.	.
40318	3770	1	At	at	IN
40318	3770	2	the	the	DT
40318	3770	3	higher	high	JJR
40318	3770	4	temperature	temperature	NN
40318	3770	5	the	the	DT
40318	3770	6	undesirable	undesirable	JJ
40318	3770	7	organisms	organism	NNS
40318	3770	8	seem	seem	VBP
40318	3770	9	to	to	TO
40318	3770	10	be	be	VB
40318	3770	11	more	more	RBR
40318	3770	12	active	active	JJ
40318	3770	13	.	.	.
40318	3771	1	Some	some	DT
40318	3771	2	very	very	RB
40318	3771	3	skillful	skillful	JJ
40318	3771	4	makers	maker	NNS
40318	3771	5	and	and	CC
40318	3771	6	judges	judge	NNS
40318	3771	7	of	of	IN
40318	3771	8	cheese	cheese	NN
40318	3771	9	have	have	VBP
40318	3771	10	always	always	RB
40318	3771	11	contended	contend	VBN
40318	3771	12	that	that	IN
40318	3771	13	if	if	IN
40318	3771	14	Cheddar	Cheddar	NNP
40318	3771	15	is	be	VBZ
40318	3771	16	properly	properly	RB
40318	3771	17	made	make	VBN
40318	3771	18	,	,	,
40318	3771	19	firmed	firm	VBN
40318	3771	20	to	to	IN
40318	3771	21	the	the	DT
40318	3771	22	body	body	NN
40318	3771	23	and	and	CC
40318	3771	24	texture	texture	NN
40318	3771	25	of	of	IN
40318	3771	26	a	a	DT
40318	3771	27	high	high	JJ
40318	3771	28	-	-	HYPH
40318	3771	29	class	class	NN
40318	3771	30	cheese	cheese	NN
40318	3771	31	,	,	,
40318	3771	32	ripening	ripen	VBG
40318	3771	33	at	at	IN
40318	3771	34	55	55	CD
40318	3771	35	to	to	TO
40318	3771	36	60	60	CD
40318	3771	37	°	°	NNS
40318	3771	38	F.	F.	NNP
40318	3771	39	gives	give	VBZ
40318	3771	40	a	a	DT
40318	3771	41	higher	high	JJR
40318	3771	42	quality	quality	NN
40318	3771	43	.	.	.
40318	3772	1	Such	such	PDT
40318	3772	2	a	a	DT
40318	3772	3	cheese	cheese	NN
40318	3772	4	must	must	MD
40318	3772	5	be	be	VB
40318	3772	6	low	low	JJ
40318	3772	7	in	in	IN
40318	3772	8	moisture	moisture	NN
40318	3772	9	,	,	,
40318	3772	10	perhaps	perhaps	RB
40318	3772	11	3	3	CD
40318	3772	12	to	to	TO
40318	3772	13	5	5	CD
40318	3772	14	per	per	NN
40318	3772	15	cent	cent	NN
40318	3772	16	lower	low	JJR
40318	3772	17	than	than	IN
40318	3772	18	one	one	CD
40318	3772	19	cured	cure	VBN
40318	3772	20	successfully	successfully	RB
40318	3772	21	by	by	IN
40318	3772	22	the	the	DT
40318	3772	23	cold	cold	JJ
40318	3772	24	process	process	NN
40318	3772	25	.	.	.
40318	3773	1	The	the	DT
40318	3773	2	following	follow	VBG
40318	3773	3	tables[119	tables[119	NNP
40318	3773	4	]	]	-RRB-
40318	3773	5	XVII	XVII	NNP
40318	3773	6	,	,	,
40318	3773	7	XVIII	XVIII	NNP
40318	3773	8	show	show	VBP
40318	3773	9	the	the	DT
40318	3773	10	effect	effect	NN
40318	3773	11	of	of	IN
40318	3773	12	different	different	JJ
40318	3773	13	temperatures	temperature	NNS
40318	3773	14	of	of	IN
40318	3773	15	curing	cure	VBG
40318	3773	16	cheese	cheese	NN
40318	3773	17	on	on	IN
40318	3773	18	the	the	DT
40318	3773	19	total	total	JJ
40318	3773	20	score	score	NN
40318	3773	21	and	and	CC
40318	3773	22	on	on	IN
40318	3773	23	the	the	DT
40318	3773	24	points	point	NNS
40318	3773	25	of	of	IN
40318	3773	26	the	the	DT
40318	3773	27	flavor	flavor	NN
40318	3773	28	,	,	,
40318	3773	29	body	body	NN
40318	3773	30	and	and	CC
40318	3773	31	texture	texture	NN
40318	3773	32	:	:	:
40318	3773	33	TABLE	table	NN
40318	3773	34	XVII	XVII	NNP
40318	3773	35	TABLE	TABLE	NNS
40318	3773	36	SHOWING	show	VBD
40318	3773	37	THE	the	DT
40318	3773	38	RELATION	relation	NN
40318	3773	39	OF	of	IN
40318	3773	40	TEMPERATURE	temperature	NN
40318	3773	41	OF	of	IN
40318	3773	42	CURING	curing	NN
40318	3773	43	TO	to	IN
40318	3773	44	TOTAL	TOTAL	NNP
40318	3773	45	SCORE	SCORE	NNP
40318	3773	46	=	=	NFP
40318	3773	47	=	=	NFP
40318	3773	48	=	=	SYM
40318	3773	49	=	=	SYM
40318	3773	50	=	=	SYM
40318	3773	51	=	=	SYM
40318	3773	52	=	=	SYM
40318	3773	53	=	=	SYM
40318	3773	54	=	=	SYM
40318	3773	55	=	=	SYM
40318	3773	56	=	=	SYM
40318	3773	57	=	=	SYM
40318	3773	58	=	=	SYM
40318	3773	59	=	=	SYM
40318	3773	60	=	=	SYM
40318	3773	61	=	=	SYM
40318	3773	62	=	=	SYM
40318	3773	63	=	=	SYM
40318	3773	64	=	=	SYM
40318	3773	65	=	=	SYM
40318	3773	66	=	=	SYM
40318	3773	67	=	=	SYM
40318	3773	68	=	=	SYM
40318	3773	69	=	=	SYM
40318	3773	70	=	=	SYM
40318	3773	71	=	=	SYM
40318	3773	72	=	=	SYM
40318	3773	73	=	=	SYM
40318	3773	74	=	=	SYM
40318	3773	75	=	=	SYM
40318	3773	76	=	=	SYM
40318	3773	77	=	=	SYM
40318	3773	78	=	=	SYM
40318	3773	79	=	=	SYM
40318	3773	80	=	=	SYM
40318	3773	81	=	=	SYM
40318	3773	82	=	=	SYM
40318	3773	83	=	=	SYM
40318	3773	84	=	=	SYM
40318	3773	85	=	=	SYM
40318	3773	86	=	=	NFP
40318	3773	87	=	=	SYM
40318	3773	88	TEMPERATURE	temperature	NN
40318	3773	89	OF	of	IN
40318	3773	90	CURING	CURING	NNP
40318	3773	91	|	|	NNP
40318	3773	92	TOTAL	TOTAL	NNP
40318	3773	93	SCORE	SCORE	NNP
40318	3773	94	----------------------+-------------------	----------------------+-------------------	:
40318	3773	95	40	40	CD
40318	3773	96	°	°	,
40318	3773	97	|	|	CD
40318	3773	98	95.7	95.7	CD
40318	3773	99	50	50	CD
40318	3773	100	°	°	,
40318	3773	101	|	|	CD
40318	3773	102	94.2	94.2	CD
40318	3773	103	60	60	CD
40318	3773	104	°	°	NNS
40318	3773	105	|	|	CD
40318	3773	106	91.7	91.7	CD
40318	3773	107	=	=	SYM
40318	3773	108	=	=	SYM
40318	3773	109	=	=	SYM
40318	3773	110	=	=	SYM
40318	3773	111	=	=	SYM
40318	3773	112	=	=	SYM
40318	3773	113	=	=	SYM
40318	3773	114	=	=	SYM
40318	3773	115	=	=	SYM
40318	3773	116	=	=	SYM
40318	3773	117	=	=	SYM
40318	3773	118	=	=	SYM
40318	3773	119	=	=	SYM
40318	3773	120	=	=	SYM
40318	3773	121	=	=	SYM
40318	3773	122	=	=	SYM
40318	3773	123	=	=	SYM
40318	3773	124	=	=	SYM
40318	3773	125	=	=	SYM
40318	3773	126	=	=	SYM
40318	3773	127	=	=	SYM
40318	3773	128	=	=	SYM
40318	3773	129	=	=	SYM
40318	3773	130	=	=	SYM
40318	3773	131	=	=	SYM
40318	3773	132	=	=	SYM
40318	3773	133	=	=	SYM
40318	3773	134	=	=	SYM
40318	3773	135	=	=	SYM
40318	3773	136	=	=	SYM
40318	3773	137	=	=	SYM
40318	3773	138	=	=	SYM
40318	3773	139	=	=	SYM
40318	3773	140	=	=	SYM
40318	3773	141	=	=	SYM
40318	3773	142	=	=	SYM
40318	3773	143	=	=	SYM
40318	3773	144	=	=	SYM
40318	3773	145	=	=	SYM
40318	3773	146	=	=	SYM
40318	3773	147	=	=	NFP
40318	3773	148	=	=	SYM
40318	3773	149	TABLE	TABLE	NNS
40318	3773	150	XVIII	xviii	NN
40318	3773	151	TABLE	TABLE	NNS
40318	3773	152	SHOWING	show	VBG
40318	3773	153	THE	the	DT
40318	3773	154	RELATION	relation	NN
40318	3773	155	OF	of	IN
40318	3773	156	TEMPERATURE	temperature	NN
40318	3773	157	OF	of	IN
40318	3773	158	CURING	cure	VBG
40318	3773	159	TO	to	IN
40318	3773	160	SCORE	SCORE	NNP
40318	3773	161	OF	of	IN
40318	3773	162	BODY	BODY	NNP
40318	3773	163	AND	and	CC
40318	3773	164	TEXTURE	texture	NN
40318	3773	165	,	,	,
40318	3773	166	AND	and	CC
40318	3773	167	FLAVOR	FLAVOR	NNP
40318	3773	168	=	=	SYM
40318	3773	169	=	=	SYM
40318	3773	170	=	=	SYM
40318	3773	171	=	=	SYM
40318	3773	172	=	=	SYM
40318	3773	173	=	=	SYM
40318	3773	174	=	=	SYM
40318	3773	175	=	=	SYM
40318	3773	176	=	=	SYM
40318	3773	177	=	=	SYM
40318	3773	178	=	=	SYM
40318	3773	179	=	=	SYM
40318	3773	180	=	=	SYM
40318	3773	181	=	=	SYM
40318	3773	182	=	=	SYM
40318	3773	183	=	=	SYM
40318	3773	184	=	=	SYM
40318	3773	185	=	=	SYM
40318	3773	186	=	=	SYM
40318	3773	187	=	=	SYM
40318	3773	188	=	=	SYM
40318	3773	189	=	=	SYM
40318	3773	190	=	=	SYM
40318	3773	191	=	=	SYM
40318	3773	192	=	=	SYM
40318	3773	193	=	=	SYM
40318	3773	194	=	=	SYM
40318	3773	195	=	=	SYM
40318	3773	196	=	=	SYM
40318	3773	197	=	=	SYM
40318	3773	198	=	=	SYM
40318	3773	199	=	=	SYM
40318	3773	200	=	=	SYM
40318	3773	201	=	=	SYM
40318	3773	202	=	=	SYM
40318	3773	203	=	=	SYM
40318	3773	204	=	=	SYM
40318	3773	205	=	=	SYM
40318	3773	206	=	=	SYM
40318	3773	207	=	=	SYM
40318	3773	208	=	=	SYM
40318	3773	209	=	=	SYM
40318	3773	210	=	=	SYM
40318	3773	211	=	=	SYM
40318	3773	212	=	=	SYM
40318	3773	213	=	=	SYM
40318	3773	214	=	=	SYM
40318	3773	215	=	=	NFP
40318	3773	216	=	=	SYM
40318	3773	217	TEMPERATURE	temperature	NN
40318	3773	218	OF	of	IN
40318	3773	219	CURING	CURING	NNP
40318	3773	220	|	|	NNP
40318	3773	221	40	40	CD
40318	3773	222	°	°	,
40318	3773	223	F.	F.	NNP
40318	3773	224	|	|	NNP
40318	3773	225	50	50	CD
40318	3773	226	°	°	,
40318	3773	227	F.	F.	NNP
40318	3773	228	|	|	NNP
40318	3773	229	60	60	CD
40318	3773	230	°	°	,
40318	3773	231	F.	F.	NNP
40318	3773	232	----------------------+--------+--------+--------	----------------------+--------+--------+--------	:
40318	3773	233	Body	body	NN
40318	3773	234	and	and	CC
40318	3773	235	texture	texture	NN
40318	3773	236	|	|	CD
40318	3773	237	23.4	23.4	CD
40318	3773	238	|	|	CD
40318	3773	239	32.0	32.0	CD
40318	3773	240	|	|	CD
40318	3773	241	22.2	22.2	CD
40318	3773	242	Flavor	Flavor	NNP
40318	3773	243	|	|	CD
40318	3773	244	47.4	47.4	CD
40318	3773	245	|	|	CD
40318	3773	246	46.4	46.4	CD
40318	3773	247	|	|	CD
40318	3773	248	44.8	44.8	CD
40318	3773	249	=	=	SYM
40318	3773	250	=	=	SYM
40318	3773	251	=	=	SYM
40318	3773	252	=	=	SYM
40318	3773	253	=	=	SYM
40318	3773	254	=	=	SYM
40318	3773	255	=	=	SYM
40318	3773	256	=	=	SYM
40318	3773	257	=	=	SYM
40318	3773	258	=	=	SYM
40318	3773	259	=	=	SYM
40318	3773	260	=	=	SYM
40318	3773	261	=	=	SYM
40318	3773	262	=	=	SYM
40318	3773	263	=	=	SYM
40318	3773	264	=	=	SYM
40318	3773	265	=	=	SYM
40318	3773	266	=	=	SYM
40318	3773	267	=	=	SYM
40318	3773	268	=	=	SYM
40318	3773	269	=	=	SYM
40318	3773	270	=	=	SYM
40318	3773	271	=	=	SYM
40318	3773	272	=	=	SYM
40318	3773	273	=	=	SYM
40318	3773	274	=	=	SYM
40318	3773	275	=	=	SYM
40318	3773	276	=	=	SYM
40318	3773	277	=	=	SYM
40318	3773	278	=	=	SYM
40318	3773	279	=	=	SYM
40318	3773	280	=	=	SYM
40318	3773	281	=	=	SYM
40318	3773	282	=	=	SYM
40318	3773	283	=	=	SYM
40318	3773	284	=	=	SYM
40318	3773	285	=	=	SYM
40318	3773	286	=	=	SYM
40318	3773	287	=	=	SYM
40318	3773	288	=	=	SYM
40318	3773	289	=	=	SYM
40318	3773	290	=	=	SYM
40318	3773	291	=	=	SYM
40318	3773	292	=	=	SYM
40318	3773	293	=	=	SYM
40318	3773	294	=	=	SYM
40318	3773	295	=	=	SYM
40318	3773	296	=	=	NFP
40318	3773	297	=	=	NFP
40318	3773	298	Of	of	IN
40318	3773	299	the	the	DT
40318	3773	300	three	three	CD
40318	3773	301	temperatures	temperature	NNS
40318	3773	302	of	of	IN
40318	3773	303	curing	curing	NN
40318	3773	304	,	,	,
40318	3773	305	the	the	DT
40318	3773	306	lowest	low	JJS
40318	3773	307	gave	give	VBD
40318	3773	308	a	a	DT
40318	3773	309	higher	high	JJR
40318	3773	310	total	total	JJ
40318	3773	311	score	score	NN
40318	3773	312	and	and	CC
40318	3773	313	a	a	DT
40318	3773	314	higher	high	JJR
40318	3773	315	score	score	NN
40318	3773	316	for	for	IN
40318	3773	317	flavor	flavor	NN
40318	3773	318	,	,	,
40318	3773	319	body	body	NN
40318	3773	320	and	and	CC
40318	3773	321	texture	texture	NN
40318	3773	322	.	.	.
40318	3774	1	The	the	DT
40318	3774	2	curing	curing	JJ
40318	3774	3	temperature	temperature	NN
40318	3774	4	should	should	MD
40318	3774	5	not	not	RB
40318	3774	6	go	go	VB
40318	3774	7	low	low	JJ
40318	3774	8	enough	enough	RB
40318	3774	9	to	to	TO
40318	3774	10	freeze	freeze	VB
40318	3774	11	the	the	DT
40318	3774	12	cheese	cheese	NN
40318	3774	13	,	,	,
40318	3774	14	as	as	IN
40318	3774	15	this	this	DT
40318	3774	16	lowers	lower	VBZ
40318	3774	17	the	the	DT
40318	3774	18	quality	quality	NN
40318	3774	19	.	.	.
40318	3775	1	The	the	DT
40318	3775	2	cheese	cheese	NN
40318	3775	3	will	will	MD
40318	3775	4	cure	cure	VB
40318	3775	5	very	very	RB
40318	3775	6	slowly	slowly	RB
40318	3775	7	and	and	CC
40318	3775	8	have	have	VBP
40318	3775	9	a	a	DT
40318	3775	10	mealy	mealy	JJ
40318	3775	11	texture	texture	NN
40318	3775	12	.	.	.
40318	3776	1	+242	+242	NNP
40318	3776	2	.	.	.
40318	3777	1	Moisture	moisture	NN
40318	3777	2	-	-	HYPH
40318	3777	3	content	content	NN
40318	3777	4	of	of	IN
40318	3777	5	the	the	DT
40318	3777	6	cheese.+--Other	cheese.+--oth	JJS
40318	3777	7	conditions	condition	NNS
40318	3777	8	being	be	VBG
40318	3777	9	equal	equal	JJ
40318	3777	10	,	,	,
40318	3777	11	there	there	EX
40318	3777	12	is	be	VBZ
40318	3777	13	a	a	DT
40318	3777	14	larger	large	JJR
40318	3777	15	amount	amount	NN
40318	3777	16	of	of	IN
40318	3777	17	water	water	NN
40318	3777	18	-	-	HYPH
40318	3777	19	soluble	soluble	JJ
40318	3777	20	nitrogen	nitrogen	NN
40318	3777	21	compounds	compound	NNS
40318	3777	22	in	in	IN
40318	3777	23	cheese	cheese	NN
40318	3777	24	containing	contain	VBG
40318	3777	25	more	more	JJR
40318	3777	26	moisture	moisture	NN
40318	3777	27	than	than	IN
40318	3777	28	in	in	IN
40318	3777	29	that	that	DT
40318	3777	30	containing	contain	VBG
40318	3777	31	less	less	JJR
40318	3777	32	moisture	moisture	NN
40318	3777	33	.	.	.
40318	3778	1	Therefore	therefore	RB
40318	3778	2	,	,	,
40318	3778	3	a	a	DT
40318	3778	4	high	high	JJ
40318	3778	5	moisture	moisture	NN
40318	3778	6	-	-	HYPH
40318	3778	7	content	content	NN
40318	3778	8	of	of	IN
40318	3778	9	the	the	DT
40318	3778	10	cheese	cheese	NN
40318	3778	11	causes	cause	VBZ
40318	3778	12	it	-PRON-	PRP
40318	3778	13	to	to	TO
40318	3778	14	cure	cure	VB
40318	3778	15	faster	fast	RBR
40318	3778	16	.	.	.
40318	3779	1	The	the	DT
40318	3779	2	presence	presence	NN
40318	3779	3	of	of	IN
40318	3779	4	moisture	moisture	NN
40318	3779	5	also	also	RB
40318	3779	6	serves	serve	VBZ
40318	3779	7	to	to	TO
40318	3779	8	dilute	dilute	VB
40318	3779	9	the	the	DT
40318	3779	10	fermentation	fermentation	NN
40318	3779	11	products	product	NNS
40318	3779	12	which	which	WDT
40318	3779	13	otherwise	otherwise	RB
40318	3779	14	would	would	MD
40318	3779	15	accumulate	accumulate	VB
40318	3779	16	and	and	CC
40318	3779	17	thus	thus	RB
40318	3779	18	check	check	VB
40318	3779	19	the	the	DT
40318	3779	20	action	action	NN
40318	3779	21	of	of	IN
40318	3779	22	the	the	DT
40318	3779	23	ripening	ripening	JJ
40318	3779	24	agents	agent	NNS
40318	3779	25	.	.	.
40318	3780	1	+243	+243	JJ
40318	3780	2	.	.	.
40318	3781	1	The	the	DT
40318	3781	2	size	size	NN
40318	3781	3	of	of	IN
40318	3781	4	the	the	DT
40318	3781	5	cheese.+--Cheeses	cheese.+--Cheeses	NNP
40318	3781	6	of	of	IN
40318	3781	7	large	large	JJ
40318	3781	8	size	size	NN
40318	3781	9	usually	usually	RB
40318	3781	10	cure	cure	VBP
40318	3781	11	faster	fast	RBR
40318	3781	12	than	than	IN
40318	3781	13	smaller	small	JJR
40318	3781	14	ones	one	NNS
40318	3781	15	,	,	,
40318	3781	16	under	under	IN
40318	3781	17	the	the	DT
40318	3781	18	same	same	JJ
40318	3781	19	conditions	condition	NNS
40318	3781	20	.	.	.
40318	3782	1	This	this	DT
40318	3782	2	is	be	VBZ
40318	3782	3	due	due	JJ
40318	3782	4	to	to	IN
40318	3782	5	the	the	DT
40318	3782	6	fact	fact	NN
40318	3782	7	that	that	IN
40318	3782	8	the	the	DT
40318	3782	9	large	large	JJ
40318	3782	10	cheeses	cheese	NNS
40318	3782	11	lose	lose	VBP
40318	3782	12	their	-PRON-	PRP$
40318	3782	13	moisture	moisture	NN
40318	3782	14	less	less	RBR
40318	3782	15	rapidly	rapidly	RB
40318	3782	16	by	by	IN
40318	3782	17	evaporation	evaporation	NN
40318	3782	18	and	and	CC
40318	3782	19	therefore	therefore	RB
40318	3782	20	after	after	IN
40318	3782	21	the	the	DT
40318	3782	22	early	early	JJ
40318	3782	23	period	period	NN
40318	3782	24	of	of	IN
40318	3782	25	ripening	ripen	VBG
40318	3782	26	have	have	VBP
40318	3782	27	a	a	DT
40318	3782	28	higher	high	JJR
40318	3782	29	water	water	NN
40318	3782	30	-	-	HYPH
40318	3782	31	content	content	NN
40318	3782	32	.	.	.
40318	3783	1	+244	+244	NNP
40318	3783	2	.	.	.
40318	3784	1	The	the	DT
40318	3784	2	amount	amount	NN
40318	3784	3	of	of	IN
40318	3784	4	salt.+--The	salt.+--the	CD
40318	3784	5	relation	relation	NN
40318	3784	6	of	of	IN
40318	3784	7	salt	salt	NN
40318	3784	8	to	to	IN
40318	3784	9	the	the	DT
40318	3784	10	rate	rate	NN
40318	3784	11	of	of	IN
40318	3784	12	ripening	ripen	VBG
40318	3784	13	is	be	VBZ
40318	3784	14	more	more	RBR
40318	3784	15	or	or	CC
40318	3784	16	less	less	RBR
40318	3784	17	directly	directly	RB
40318	3784	18	associated	associate	VBN
40318	3784	19	with	with	IN
40318	3784	20	the	the	DT
40318	3784	21	moisture	moisture	NN
40318	3784	22	-	-	HYPH
40318	3784	23	content	content	NN
40318	3784	24	of	of	IN
40318	3784	25	the	the	DT
40318	3784	26	cheese	cheese	NN
40318	3784	27	,	,	,
40318	3784	28	since	since	IN
40318	3784	29	an	an	DT
40318	3784	30	increase	increase	NN
40318	3784	31	in	in	IN
40318	3784	32	the	the	DT
40318	3784	33	amount	amount	NN
40318	3784	34	of	of	IN
40318	3784	35	salt	salt	NN
40318	3784	36	decreases	decrease	VBZ
40318	3784	37	the	the	DT
40318	3784	38	moisture	moisture	NN
40318	3784	39	.	.	.
40318	3785	1	Thus	thus	RB
40318	3785	2	,	,	,
40318	3785	3	cheese	cheese	NN
40318	3785	4	containing	contain	VBG
40318	3785	5	more	more	JJR
40318	3785	6	salt	salt	NN
40318	3785	7	forms	form	NNS
40318	3785	8	water	water	NN
40318	3785	9	-	-	HYPH
40318	3785	10	soluble	soluble	JJ
40318	3785	11	nitrogen	nitrogen	NN
40318	3785	12	compounds	compound	NNS
40318	3785	13	more	more	RBR
40318	3785	14	slowly	slowly	RB
40318	3785	15	than	than	IN
40318	3785	16	that	that	IN
40318	3785	17	containing	contain	VBG
40318	3785	18	less	less	JJR
40318	3785	19	salt	salt	NN
40318	3785	20	.	.	.
40318	3786	1	The	the	DT
40318	3786	2	salt	salt	NN
40318	3786	3	also	also	RB
40318	3786	4	has	have	VBZ
40318	3786	5	a	a	DT
40318	3786	6	direct	direct	JJ
40318	3786	7	effect	effect	NN
40318	3786	8	in	in	IN
40318	3786	9	retarding	retard	VBG
40318	3786	10	one	one	CD
40318	3786	11	or	or	CC
40318	3786	12	more	more	JJR
40318	3786	13	of	of	IN
40318	3786	14	the	the	DT
40318	3786	15	ripening	ripening	JJ
40318	3786	16	agents	agent	NNS
40318	3786	17	.	.	.
40318	3787	1	+245	+245	NNP
40318	3787	2	.	.	.
40318	3788	1	The	the	DT
40318	3788	2	amount	amount	NN
40318	3788	3	of	of	IN
40318	3788	4	rennet	rennet	NN
40318	3788	5	extract.+--The	extract.+--the	CD
40318	3788	6	use	use	NN
40318	3788	7	of	of	IN
40318	3788	8	increased	increase	VBN
40318	3788	9	amounts	amount	NNS
40318	3788	10	of	of	IN
40318	3788	11	rennet	rennet	NN
40318	3788	12	extract	extract	NN
40318	3788	13	in	in	IN
40318	3788	14	cheese	cheese	NN
40318	3788	15	-	-	HYPH
40318	3788	16	making	making	NN
40318	3788	17	,	,	,
40318	3788	18	other	other	JJ
40318	3788	19	conditions	condition	NNS
40318	3788	20	being	be	VBG
40318	3788	21	uniform	uniform	JJ
40318	3788	22	,	,	,
40318	3788	23	results	result	NNS
40318	3788	24	in	in	IN
40318	3788	25	the	the	DT
40318	3788	26	production	production	NN
40318	3788	27	of	of	IN
40318	3788	28	increased	increase	VBN
40318	3788	29	quantities	quantity	NNS
40318	3788	30	of	of	IN
40318	3788	31	soluble	soluble	JJ
40318	3788	32	nitrogen	nitrogen	NN
40318	3788	33	compounds	compound	NNS
40318	3788	34	in	in	IN
40318	3788	35	a	a	DT
40318	3788	36	given	give	VBN
40318	3788	37	period	period	NN
40318	3788	38	of	of	IN
40318	3788	39	time	time	NN
40318	3788	40	,	,	,
40318	3788	41	especially	especially	RB
40318	3788	42	such	such	JJ
40318	3788	43	compounds	compound	NNS
40318	3788	44	as	as	IN
40318	3788	45	paranuclein	paranuclein	NN
40318	3788	46	,	,	,
40318	3788	47	caseoses	caseose	NNS
40318	3788	48	and	and	CC
40318	3788	49	peptones	peptone	NNS
40318	3788	50	.	.	.
40318	3789	1	+246	+246	NNP
40318	3789	2	.	.	.
40318	3790	1	The	the	DT
40318	3790	2	influence	influence	NN
40318	3790	3	of	of	IN
40318	3790	4	acid.+--It	acid.+--It	NNP
40318	3790	5	is	be	VBZ
40318	3790	6	necessary	necessary	JJ
40318	3790	7	that	that	IN
40318	3790	8	acid	acid	NN
40318	3790	9	be	be	VB
40318	3790	10	present	present	JJ
40318	3790	11	but	but	CC
40318	3790	12	the	the	DT
40318	3790	13	exact	exact	JJ
40318	3790	14	relation	relation	NN
40318	3790	15	of	of	IN
40318	3790	16	varying	vary	VBG
40318	3790	17	quantities	quantity	NNS
40318	3790	18	of	of	IN
40318	3790	19	acid	acid	NN
40318	3790	20	to	to	IN
40318	3790	21	the	the	DT
40318	3790	22	chemical	chemical	NN
40318	3790	23	changes	change	NNS
40318	3790	24	of	of	IN
40318	3790	25	the	the	DT
40318	3790	26	ripening	ripening	JJ
40318	3790	27	process	process	NN
40318	3790	28	is	be	VBZ
40318	3790	29	not	not	RB
40318	3790	30	fully	fully	RB
40318	3790	31	known	know	VBN
40318	3790	32	.	.	.
40318	3791	1	If	if	IN
40318	3791	2	too	too	RB
40318	3791	3	much	much	JJ
40318	3791	4	acid	acid	NN
40318	3791	5	is	be	VBZ
40318	3791	6	present	present	JJ
40318	3791	7	,	,	,
40318	3791	8	it	-PRON-	PRP
40318	3791	9	imparts	impart	VBZ
40318	3791	10	a	a	DT
40318	3791	11	sour	sour	JJ
40318	3791	12	taste	taste	NN
40318	3791	13	to	to	IN
40318	3791	14	the	the	DT
40318	3791	15	cheese	cheese	NN
40318	3791	16	.	.	.
40318	3792	1	It	-PRON-	PRP
40318	3792	2	also	also	RB
40318	3792	3	causes	cause	VBZ
40318	3792	4	the	the	DT
40318	3792	5	texture	texture	NN
40318	3792	6	of	of	IN
40318	3792	7	the	the	DT
40318	3792	8	cheese	cheese	NN
40318	3792	9	to	to	TO
40318	3792	10	be	be	VB
40318	3792	11	mealy	mealy	JJ
40318	3792	12	or	or	CC
40318	3792	13	sandy	sandy	JJ
40318	3792	14	instead	instead	RB
40318	3792	15	of	of	IN
40318	3792	16	smooth	smooth	JJ
40318	3792	17	and	and	CC
40318	3792	18	waxy	waxy	RB
40318	3792	19	.	.	.
40318	3793	1	Conditions	condition	NNS
40318	3793	2	that	that	WDT
40318	3793	3	may	may	MD
40318	3793	4	increase	increase	VB
40318	3793	5	the	the	DT
40318	3793	6	rate	rate	NN
40318	3793	7	of	of	IN
40318	3793	8	ripening	ripen	VBG
40318	3793	9	:	:	:
40318	3793	10	1	1	CD
40318	3793	11	.	.	.
40318	3794	1	Increase	increase	NN
40318	3794	2	of	of	IN
40318	3794	3	temperature	temperature	NN
40318	3794	4	.	.	.
40318	3795	1	2	2	LS
40318	3795	2	.	.	.
40318	3796	1	Larger	large	JJR
40318	3796	2	amounts	amount	NNS
40318	3796	3	of	of	IN
40318	3796	4	rennet	rennet	NN
40318	3796	5	.	.	.
40318	3797	1	3	3	LS
40318	3797	2	.	.	.
40318	3798	1	More	More	JJR
40318	3798	2	moisture	moisture	NN
40318	3798	3	in	in	IN
40318	3798	4	the	the	DT
40318	3798	5	cheese	cheese	NN
40318	3798	6	.	.	.
40318	3799	1	4	4	LS
40318	3799	2	.	.	.
40318	3800	1	Less	Less	JJR
40318	3800	2	salt	salt	NN
40318	3800	3	.	.	.
40318	3801	1	5	5	CD
40318	3801	2	.	.	.
40318	3802	1	Large	large	JJ
40318	3802	2	size	size	NN
40318	3802	3	of	of	IN
40318	3802	4	the	the	DT
40318	3802	5	cheese	cheese	NN
40318	3802	6	.	.	.
40318	3803	1	6	6	CD
40318	3803	2	.	.	.
40318	3804	1	Moderate	moderate	JJ
40318	3804	2	amount	amount	NN
40318	3804	3	of	of	IN
40318	3804	4	acid	acid	NN
40318	3804	5	.	.	.
40318	3805	1	Conditions	condition	NNS
40318	3805	2	that	that	WDT
40318	3805	3	may	may	MD
40318	3805	4	retard	retard	VB
40318	3805	5	ripening	ripen	VBG
40318	3805	6	:	:	:
40318	3805	7	1	1	CD
40318	3805	8	.	.	.
40318	3806	1	Decrease	decrease	NN
40318	3806	2	of	of	IN
40318	3806	3	temperature	temperature	NN
40318	3806	4	.	.	.
40318	3807	1	2	2	LS
40318	3807	2	.	.	.
40318	3808	1	Smaller	small	JJR
40318	3808	2	amounts	amount	NNS
40318	3808	3	of	of	IN
40318	3808	4	rennet	rennet	NN
40318	3808	5	.	.	.
40318	3809	1	3	3	LS
40318	3809	2	.	.	.
40318	3810	1	Less	Less	JJR
40318	3810	2	moisture	moisture	NN
40318	3810	3	in	in	IN
40318	3810	4	the	the	DT
40318	3810	5	cheese	cheese	NN
40318	3810	6	.	.	.
40318	3811	1	4	4	LS
40318	3811	2	.	.	.
40318	3812	1	More	More	JJR
40318	3812	2	salt	salt	NN
40318	3812	3	.	.	.
40318	3813	1	5	5	CD
40318	3813	2	.	.	.
40318	3814	1	Small	small	JJ
40318	3814	2	size	size	NN
40318	3814	3	of	of	IN
40318	3814	4	the	the	DT
40318	3814	5	cheese	cheese	NN
40318	3814	6	.	.	.
40318	3815	1	6	6	CD
40318	3815	2	.	.	.
40318	3816	1	No	no	DT
40318	3816	2	acid	acid	NN
40318	3816	3	or	or	CC
40318	3816	4	an	an	DT
40318	3816	5	excess	excess	NN
40318	3816	6	of	of	IN
40318	3816	7	acid	acid	NN
40318	3816	8	.	.	.
40318	3817	1	+247	+247	NNP
40318	3817	2	.	.	.
40318	3818	1	Care	care	NN
40318	3818	2	of	of	IN
40318	3818	3	the	the	DT
40318	3818	4	cheese	cheese	NN
40318	3818	5	in	in	IN
40318	3818	6	the	the	DT
40318	3818	7	curing	curing	JJ
40318	3818	8	-	-	HYPH
40318	3818	9	room.+--The	room.+--the	CD
40318	3818	10	cheeses	cheese	NNS
40318	3818	11	need	need	VBP
40318	3818	12	daily	daily	JJ
40318	3818	13	attention	attention	NN
40318	3818	14	while	while	IN
40318	3818	15	in	in	IN
40318	3818	16	the	the	DT
40318	3818	17	curing	curing	NN
40318	3818	18	-	-	HYPH
40318	3818	19	room	room	NN
40318	3818	20	(	(	-LRB-
40318	3818	21	Fig	fig	NN
40318	3818	22	.	.	.
40318	3819	1	53	53	CD
40318	3819	2	)	)	-RRB-
40318	3819	3	.	.	.
40318	3820	1	They	-PRON-	PRP
40318	3820	2	should	should	MD
40318	3820	3	be	be	VB
40318	3820	4	turned	turn	VBN
40318	3820	5	every	every	DT
40318	3820	6	day	day	NN
40318	3820	7	to	to	TO
40318	3820	8	prevent	prevent	VB
40318	3820	9	sticking	sticking	NN
40318	3820	10	and	and	CC
40318	3820	11	molding	molding	NN
40318	3820	12	to	to	IN
40318	3820	13	the	the	DT
40318	3820	14	shelf	shelf	NN
40318	3820	15	and	and	CC
40318	3820	16	to	to	TO
40318	3820	17	secure	secure	VB
40318	3820	18	an	an	DT
40318	3820	19	even	even	JJ
40318	3820	20	evaporation	evaporation	NN
40318	3820	21	of	of	IN
40318	3820	22	moisture	moisture	NN
40318	3820	23	.	.	.
40318	3821	1	If	if	IN
40318	3821	2	not	not	RB
40318	3821	3	turned	turn	VBN
40318	3821	4	,	,	,
40318	3821	5	the	the	DT
40318	3821	6	moisture	moisture	NN
40318	3821	7	will	will	MD
40318	3821	8	not	not	RB
40318	3821	9	evaporate	evaporate	VB
40318	3821	10	evenly	evenly	RB
40318	3821	11	from	from	IN
40318	3821	12	all	all	DT
40318	3821	13	surfaces	surface	NNS
40318	3821	14	and	and	CC
40318	3821	15	will	will	MD
40318	3821	16	result	result	VB
40318	3821	17	in	in	IN
40318	3821	18	an	an	DT
40318	3821	19	uneven	uneven	JJ
40318	3821	20	distribution	distribution	NN
40318	3821	21	in	in	IN
40318	3821	22	the	the	DT
40318	3821	23	cheese	cheese	NN
40318	3821	24	,	,	,
40318	3821	25	which	which	WDT
40318	3821	26	causes	cause	VBZ
40318	3821	27	uneven	uneven	JJ
40318	3821	28	curing	curing	NN
40318	3821	29	,	,	,
40318	3821	30	and	and	CC
40318	3821	31	usually	usually	RB
40318	3821	32	gives	give	VBZ
40318	3821	33	the	the	DT
40318	3821	34	product	product	NN
40318	3821	35	an	an	DT
40318	3821	36	uneven	uneven	JJ
40318	3821	37	color	color	NN
40318	3821	38	.	.	.
40318	3822	1	The	the	DT
40318	3822	2	surface	surface	NN
40318	3822	3	of	of	IN
40318	3822	4	the	the	DT
40318	3822	5	cheese	cheese	NN
40318	3822	6	should	should	MD
40318	3822	7	be	be	VB
40318	3822	8	watched	watch	VBN
40318	3822	9	to	to	TO
40318	3822	10	see	see	VB
40318	3822	11	that	that	IN
40318	3822	12	the	the	DT
40318	3822	13	cloths	cloth	NNS
40318	3822	14	stick	stick	VBP
40318	3822	15	.	.	.
40318	3823	1	If	if	IN
40318	3823	2	they	-PRON-	PRP
40318	3823	3	do	do	VBP
40318	3823	4	not	not	RB
40318	3823	5	,	,	,
40318	3823	6	the	the	DT
40318	3823	7	surface	surface	NN
40318	3823	8	will	will	MD
40318	3823	9	crack	crack	VB
40318	3823	10	,	,	,
40318	3823	11	due	due	IN
40318	3823	12	to	to	IN
40318	3823	13	the	the	DT
40318	3823	14	evaporation	evaporation	NN
40318	3823	15	of	of	IN
40318	3823	16	the	the	DT
40318	3823	17	moisture	moisture	NN
40318	3823	18	.	.	.
40318	3824	1	If	if	IN
40318	3824	2	the	the	DT
40318	3824	3	cloths	cloth	NNS
40318	3824	4	are	be	VBP
40318	3824	5	loosened	loosen	VBN
40318	3824	6	,	,	,
40318	3824	7	they	-PRON-	PRP
40318	3824	8	should	should	MD
40318	3824	9	be	be	VB
40318	3824	10	removed	remove	VBN
40318	3824	11	and	and	CC
40318	3824	12	the	the	DT
40318	3824	13	surface	surface	NN
40318	3824	14	of	of	IN
40318	3824	15	the	the	DT
40318	3824	16	cheese	cheese	NN
40318	3824	17	greased	grease	VBN
40318	3824	18	with	with	IN
40318	3824	19	butter	butter	NN
40318	3824	20	.	.	.
40318	3825	1	The	the	DT
40318	3825	2	grease	grease	NN
40318	3825	3	will	will	MD
40318	3825	4	tend	tend	VB
40318	3825	5	to	to	TO
40318	3825	6	prevent	prevent	VB
40318	3825	7	the	the	DT
40318	3825	8	rind	rind	NN
40318	3825	9	from	from	IN
40318	3825	10	cracking	crack	VBG
40318	3825	11	.	.	.
40318	3826	1	If	if	IN
40318	3826	2	the	the	DT
40318	3826	3	surface	surface	NN
40318	3826	4	of	of	IN
40318	3826	5	the	the	DT
40318	3826	6	cheese	cheese	NN
40318	3826	7	is	be	VBZ
40318	3826	8	not	not	RB
40318	3826	9	smooth	smooth	JJ
40318	3826	10	,	,	,
40318	3826	11	due	due	IN
40318	3826	12	to	to	IN
40318	3826	13	wrinkles	wrinkle	NNS
40318	3826	14	in	in	IN
40318	3826	15	the	the	DT
40318	3826	16	bandage	bandage	NN
40318	3826	17	,	,	,
40318	3826	18	or	or	CC
40318	3826	19	if	if	IN
40318	3826	20	it	-PRON-	PRP
40318	3826	21	cracks	crack	VBZ
40318	3826	22	,	,	,
40318	3826	23	due	due	IN
40318	3826	24	to	to	IN
40318	3826	25	the	the	DT
40318	3826	26	lack	lack	NN
40318	3826	27	of	of	IN
40318	3826	28	cloths	cloth	NNS
40318	3826	29	,	,	,
40318	3826	30	it	-PRON-	PRP
40318	3826	31	furnishes	furnish	VBZ
40318	3826	32	the	the	DT
40318	3826	33	opportunity	opportunity	NN
40318	3826	34	for	for	IN
40318	3826	35	insects	insect	NNS
40318	3826	36	to	to	TO
40318	3826	37	lay	lay	VB
40318	3826	38	their	-PRON-	PRP$
40318	3826	39	eggs	egg	NNS
40318	3826	40	and	and	CC
40318	3826	41	the	the	DT
40318	3826	42	larvæ	larvæ	NNPS
40318	3826	43	to	to	TO
40318	3826	44	develop	develop	VB
40318	3826	45	within	within	IN
40318	3826	46	the	the	DT
40318	3826	47	cheese	cheese	NN
40318	3826	48	.	.	.
40318	3827	1	Molds	mold	NNS
40318	3827	2	also	also	RB
40318	3827	3	lodge	lodge	VBP
40318	3827	4	and	and	CC
40318	3827	5	grow	grow	VB
40318	3827	6	in	in	IN
40318	3827	7	such	such	JJ
40318	3827	8	cracks	crack	NNS
40318	3827	9	.	.	.
40318	3828	1	[	[	-LRB-
40318	3828	2	Illustration	illustration	NN
40318	3828	3	:	:	:
40318	3828	4	FIG	FIG	NNP
40318	3828	5	.	.	.
40318	3829	1	53.--Cheddar	53.--Cheddar	NNP
40318	3829	2	cheese	cheese	NNP
40318	3829	3	curing	curing	NNP
40318	3829	4	-	-	HYPH
40318	3829	5	room	room	NN
40318	3829	6	.	.	.
40318	3829	7	]	]	-RRB-
40318	3830	1	The	the	DT
40318	3830	2	cheese	cheese	NN
40318	3830	3	should	should	MD
40318	3830	4	be	be	VB
40318	3830	5	kept	keep	VBN
40318	3830	6	clean	clean	JJ
40318	3830	7	while	while	IN
40318	3830	8	in	in	IN
40318	3830	9	the	the	DT
40318	3830	10	curing	curing	NN
40318	3830	11	-	-	HYPH
40318	3830	12	room	room	NN
40318	3830	13	.	.	.
40318	3831	1	This	this	DT
40318	3831	2	means	mean	VBZ
40318	3831	3	that	that	IN
40318	3831	4	the	the	DT
40318	3831	5	hands	hand	NNS
40318	3831	6	of	of	IN
40318	3831	7	the	the	DT
40318	3831	8	person	person	NN
40318	3831	9	handling	handle	VBG
40318	3831	10	the	the	DT
40318	3831	11	cheese	cheese	NN
40318	3831	12	must	must	MD
40318	3831	13	be	be	VB
40318	3831	14	clean	clean	JJ
40318	3831	15	.	.	.
40318	3832	1	The	the	DT
40318	3832	2	shelves	shelf	NNS
40318	3832	3	should	should	MD
40318	3832	4	be	be	VB
40318	3832	5	washed	wash	VBN
40318	3832	6	with	with	IN
40318	3832	7	good	good	JJ
40318	3832	8	cleaning	cleaning	NN
40318	3832	9	solution	solution	NN
40318	3832	10	and	and	CC
40318	3832	11	scalded	scald	VBN
40318	3832	12	with	with	IN
40318	3832	13	hot	hot	JJ
40318	3832	14	water	water	NN
40318	3832	15	whenever	whenever	WRB
40318	3832	16	they	-PRON-	PRP
40318	3832	17	become	become	VBP
40318	3832	18	greasy	greasy	JJ
40318	3832	19	or	or	CC
40318	3832	20	moldy	moldy	JJ
40318	3832	21	.	.	.
40318	3833	1	Some	some	DT
40318	3833	2	means	mean	NNS
40318	3833	3	should	should	MD
40318	3833	4	be	be	VB
40318	3833	5	provided	provide	VBN
40318	3833	6	for	for	IN
40318	3833	7	regulating	regulate	VBG
40318	3833	8	the	the	DT
40318	3833	9	temperature	temperature	NN
40318	3833	10	and	and	CC
40318	3833	11	humidity	humidity	NN
40318	3833	12	of	of	IN
40318	3833	13	the	the	DT
40318	3833	14	curing	curing	NN
40318	3833	15	-	-	HYPH
40318	3833	16	room	room	NN
40318	3833	17	.	.	.
40318	3834	1	In	in	IN
40318	3834	2	most	most	JJS
40318	3834	3	factories	factory	NNS
40318	3834	4	this	this	DT
40318	3834	5	is	be	VBZ
40318	3834	6	accomplished	accomplish	VBN
40318	3834	7	by	by	IN
40318	3834	8	opening	open	VBG
40318	3834	9	the	the	DT
40318	3834	10	doors	door	NNS
40318	3834	11	and	and	CC
40318	3834	12	windows	window	NNS
40318	3834	13	at	at	IN
40318	3834	14	night	night	NN
40318	3834	15	to	to	TO
40318	3834	16	admit	admit	VB
40318	3834	17	the	the	DT
40318	3834	18	cool	cool	JJ
40318	3834	19	air	air	NN
40318	3834	20	and	and	CC
40318	3834	21	closing	close	VBG
40318	3834	22	them	-PRON-	PRP
40318	3834	23	in	in	IN
40318	3834	24	the	the	DT
40318	3834	25	morning	morning	NN
40318	3834	26	to	to	TO
40318	3834	27	keep	keep	VB
40318	3834	28	out	out	RP
40318	3834	29	the	the	DT
40318	3834	30	hot	hot	JJ
40318	3834	31	air	air	NN
40318	3834	32	.	.	.
40318	3835	1	Care	care	NN
40318	3835	2	should	should	MD
40318	3835	3	be	be	VB
40318	3835	4	taken	take	VBN
40318	3835	5	to	to	TO
40318	3835	6	keep	keep	VB
40318	3835	7	the	the	DT
40318	3835	8	doors	door	NNS
40318	3835	9	and	and	CC
40318	3835	10	windows	window	NNS
40318	3835	11	closely	closely	RB
40318	3835	12	secured	secure	VBN
40318	3835	13	.	.	.
40318	3836	1	The	the	DT
40318	3836	2	windows	window	NNS
40318	3836	3	should	should	MD
40318	3836	4	have	have	VB
40318	3836	5	shades	shade	NNS
40318	3836	6	to	to	TO
40318	3836	7	keep	keep	VB
40318	3836	8	out	out	RP
40318	3836	9	the	the	DT
40318	3836	10	sun	sun	NN
40318	3836	11	.	.	.
40318	3837	1	If	if	IN
40318	3837	2	the	the	DT
40318	3837	3	room	room	NN
40318	3837	4	becomes	become	VBZ
40318	3837	5	too	too	RB
40318	3837	6	dry	dry	JJ
40318	3837	7	,	,	,
40318	3837	8	the	the	DT
40318	3837	9	floor	floor	NN
40318	3837	10	may	may	MD
40318	3837	11	be	be	VB
40318	3837	12	dampened	dampen	VBN
40318	3837	13	with	with	IN
40318	3837	14	cold	cold	JJ
40318	3837	15	water	water	NN
40318	3837	16	.	.	.
40318	3838	1	The	the	DT
40318	3838	2	length	length	NN
40318	3838	3	of	of	IN
40318	3838	4	time	time	NN
40318	3838	5	in	in	IN
40318	3838	6	the	the	DT
40318	3838	7	curing	curing	NN
40318	3838	8	-	-	HYPH
40318	3838	9	room	room	NN
40318	3838	10	depends	depend	VBZ
40318	3838	11	on	on	IN
40318	3838	12	how	how	WRB
40318	3838	13	often	often	RB
40318	3838	14	shipment	shipment	NN
40318	3838	15	is	be	VBZ
40318	3838	16	made	make	VBN
40318	3838	17	to	to	IN
40318	3838	18	some	some	DT
40318	3838	19	central	central	JJ
40318	3838	20	warehouse	warehouse	NN
40318	3838	21	or	or	CC
40318	3838	22	to	to	IN
40318	3838	23	the	the	DT
40318	3838	24	market	market	NN
40318	3838	25	.	.	.
40318	3839	1	This	this	DT
40318	3839	2	usually	usually	RB
40318	3839	3	varies	vary	VBZ
40318	3839	4	from	from	IN
40318	3839	5	two	two	CD
40318	3839	6	to	to	TO
40318	3839	7	six	six	CD
40318	3839	8	weeks	week	NNS
40318	3839	9	.	.	.
40318	3840	1	When	when	WRB
40318	3840	2	the	the	DT
40318	3840	3	surface	surface	NN
40318	3840	4	of	of	IN
40318	3840	5	the	the	DT
40318	3840	6	cheese	cheese	NN
40318	3840	7	becomes	become	VBZ
40318	3840	8	dry	dry	JJ
40318	3840	9	and	and	CC
40318	3840	10	the	the	DT
40318	3840	11	rind	rind	NN
40318	3840	12	is	be	VBZ
40318	3840	13	well	well	RB
40318	3840	14	formed	form	VBN
40318	3840	15	,	,	,
40318	3840	16	the	the	DT
40318	3840	17	cheese	cheese	NN
40318	3840	18	may	may	MD
40318	3840	19	be	be	VB
40318	3840	20	paraffined	paraffine	VBN
40318	3840	21	.	.	.
40318	3841	1	It	-PRON-	PRP
40318	3841	2	usually	usually	RB
40318	3841	3	requires	require	VBZ
40318	3841	4	four	four	CD
40318	3841	5	to	to	TO
40318	3841	6	six	six	CD
40318	3841	7	days	day	NNS
40318	3841	8	after	after	IN
40318	3841	9	cheeses	cheese	NNS
40318	3841	10	are	be	VBP
40318	3841	11	taken	take	VBN
40318	3841	12	from	from	IN
40318	3841	13	the	the	DT
40318	3841	14	hoop	hoop	NN
40318	3841	15	before	before	IN
40318	3841	16	they	-PRON-	PRP
40318	3841	17	are	be	VBP
40318	3841	18	ready	ready	JJ
40318	3841	19	for	for	IN
40318	3841	20	this	this	DT
40318	3841	21	process	process	NN
40318	3841	22	.	.	.
40318	3842	1	The	the	DT
40318	3842	2	object	object	NN
40318	3842	3	of	of	IN
40318	3842	4	paraffining	paraffine	VBG
40318	3842	5	is	be	VBZ
40318	3842	6	to	to	TO
40318	3842	7	prevent	prevent	VB
40318	3842	8	the	the	DT
40318	3842	9	escape	escape	NN
40318	3842	10	of	of	IN
40318	3842	11	moisture	moisture	NN
40318	3842	12	and	and	CC
40318	3842	13	to	to	TO
40318	3842	14	keep	keep	VB
40318	3842	15	the	the	DT
40318	3842	16	cheese	cheese	NN
40318	3842	17	from	from	IN
40318	3842	18	molding	molding	NN
40318	3842	19	.	.	.
40318	3843	1	+248	+248	NNP
40318	3843	2	.	.	.
40318	3844	1	Evaporation	evaporation	NN
40318	3844	2	of	of	IN
40318	3844	3	moisture	moisture	NN
40318	3844	4	from	from	IN
40318	3844	5	the	the	DT
40318	3844	6	cheese	cheese	NN
40318	3844	7	during	during	IN
40318	3844	8	ripening.+--The	ripening.+--the	CD
40318	3844	9	losses	loss	NNS
40318	3844	10	due	due	JJ
40318	3844	11	to	to	IN
40318	3844	12	evaporation	evaporation	NN
40318	3844	13	while	while	IN
40318	3844	14	the	the	DT
40318	3844	15	cheeses	cheese	NNS
40318	3844	16	are	be	VBP
40318	3844	17	curing	cure	VBG
40318	3844	18	are	be	VBP
40318	3844	19	a	a	DT
40318	3844	20	considerable	considerable	JJ
40318	3844	21	item	item	NN
40318	3844	22	.	.	.
40318	3845	1	The	the	DT
40318	3845	2	rate	rate	NN
40318	3845	3	of	of	IN
40318	3845	4	evaporation	evaporation	NN
40318	3845	5	depends	depend	VBZ
40318	3845	6	on	on	IN
40318	3845	7	the	the	DT
40318	3845	8	temperature	temperature	NN
40318	3845	9	and	and	CC
40318	3845	10	humidity	humidity	NN
40318	3845	11	of	of	IN
40318	3845	12	the	the	DT
40318	3845	13	curing	curing	NN
40318	3845	14	-	-	HYPH
40318	3845	15	room	room	NN
40318	3845	16	,	,	,
40318	3845	17	the	the	DT
40318	3845	18	size	size	NN
40318	3845	19	of	of	IN
40318	3845	20	the	the	DT
40318	3845	21	cheese	cheese	NN
40318	3845	22	,	,	,
40318	3845	23	the	the	DT
40318	3845	24	moisture	moisture	NN
40318	3845	25	-	-	HYPH
40318	3845	26	content	content	NN
40318	3845	27	and	and	CC
40318	3845	28	protection	protection	NN
40318	3845	29	to	to	IN
40318	3845	30	the	the	DT
40318	3845	31	surface	surface	NN
40318	3845	32	.	.	.
40318	3846	1	Table	table	NN
40318	3846	2	XIX[120	XIX[120	NNP
40318	3846	3	]	]	-RRB-
40318	3846	4	shows	show	VBZ
40318	3846	5	the	the	DT
40318	3846	6	effect	effect	NN
40318	3846	7	of	of	IN
40318	3846	8	size	size	NN
40318	3846	9	of	of	IN
40318	3846	10	cheese	cheese	NN
40318	3846	11	and	and	CC
40318	3846	12	temperature	temperature	NN
40318	3846	13	of	of	IN
40318	3846	14	the	the	DT
40318	3846	15	curing	curing	NN
40318	3846	16	-	-	HYPH
40318	3846	17	room	room	NN
40318	3846	18	,	,	,
40318	3846	19	on	on	IN
40318	3846	20	losses	loss	NNS
40318	3846	21	while	while	IN
40318	3846	22	curing	cure	VBG
40318	3846	23	.	.	.
40318	3847	1	This	this	DT
40318	3847	2	table	table	NN
40318	3847	3	shows	show	VBZ
40318	3847	4	that	that	IN
40318	3847	5	the	the	DT
40318	3847	6	evaporation	evaporation	NN
40318	3847	7	of	of	IN
40318	3847	8	moisture	moisture	NN
40318	3847	9	is	be	VBZ
40318	3847	10	more	more	JJR
40318	3847	11	as	as	IN
40318	3847	12	the	the	DT
40318	3847	13	size	size	NN
40318	3847	14	of	of	IN
40318	3847	15	the	the	DT
40318	3847	16	cheese	cheese	NN
40318	3847	17	decreases	decrease	NNS
40318	3847	18	and	and	CC
40318	3847	19	the	the	DT
40318	3847	20	temperature	temperature	NN
40318	3847	21	is	be	VBZ
40318	3847	22	increased	increase	VBN
40318	3847	23	.	.	.
40318	3848	1	This	this	DT
40318	3848	2	is	be	VBZ
40318	3848	3	probably	probably	RB
40318	3848	4	due	due	IN
40318	3848	5	to	to	IN
40318	3848	6	the	the	DT
40318	3848	7	fact	fact	NN
40318	3848	8	that	that	IN
40318	3848	9	the	the	DT
40318	3848	10	smaller	small	JJR
40318	3848	11	cheese	cheese	NN
40318	3848	12	has	have	VBZ
40318	3848	13	more	more	JJR
40318	3848	14	surface	surface	NN
40318	3848	15	to	to	IN
40318	3848	16	a	a	DT
40318	3848	17	pound	pound	NN
40318	3848	18	than	than	IN
40318	3848	19	a	a	DT
40318	3848	20	large	large	JJ
40318	3848	21	cheese	cheese	NN
40318	3848	22	.	.	.
40318	3849	1	The	the	DT
40318	3849	2	evaporation	evaporation	NN
40318	3849	3	increases	increase	VBZ
40318	3849	4	with	with	IN
40318	3849	5	temperature	temperature	NN
40318	3849	6	,	,	,
40318	3849	7	probably	probably	RB
40318	3849	8	because	because	IN
40318	3849	9	of	of	IN
40318	3849	10	lowered	lower	VBN
40318	3849	11	relative	relative	JJ
40318	3849	12	humidity	humidity	NN
40318	3849	13	.	.	.
40318	3850	1	The	the	DT
40318	3850	2	humidity	humidity	NN
40318	3850	3	can	can	MD
40318	3850	4	be	be	VB
40318	3850	5	tested	test	VBN
40318	3850	6	with	with	IN
40318	3850	7	an	an	DT
40318	3850	8	hygrometer	hygrometer	NN
40318	3850	9	.	.	.
40318	3851	1	TABLE	table	NN
40318	3851	2	XIX	xix	NN
40318	3851	3	SHOWING	show	VBG
40318	3851	4	THE	the	DT
40318	3851	5	VARIATION	variation	NN
40318	3851	6	OF	of	IN
40318	3851	7	LOSSES	loss	NNS
40318	3851	8	IN	in	IN
40318	3851	9	WEIGHT	WEIGHT	NNP
40318	3851	10	OF	of	IN
40318	3851	11	CHEDDAR	CHEDDAR	NNP
40318	3851	12	CHEESE	CHEESE	NNP
40318	3851	13	WHILE	while	IN
40318	3851	14	CURING	CURING	NNP
40318	3851	15	,	,	,
40318	3851	16	DUE	DUE	NNP
40318	3851	17	TO	to	IN
40318	3851	18	SIZE	SIZE	NNP
40318	3851	19	OF	of	IN
40318	3851	20	CHEESE	cheese	NN
40318	3851	21	AND	and	CC
40318	3851	22	TEMPERATURE	temperature	NN
40318	3851	23	OF	of	IN
40318	3851	24	CURING	CURING	NNP
40318	3851	25	-	-	HYPH
40318	3851	26	ROOM	ROOM	NNP
40318	3851	27	=	=	NFP
40318	3851	28	=	=	SYM
40318	3851	29	=	=	SYM
40318	3851	30	=	=	SYM
40318	3851	31	=	=	SYM
40318	3851	32	=	=	SYM
40318	3851	33	=	=	SYM
40318	3851	34	=	=	SYM
40318	3851	35	=	=	SYM
40318	3851	36	=	=	SYM
40318	3851	37	=	=	SYM
40318	3851	38	=	=	SYM
40318	3851	39	=	=	SYM
40318	3851	40	=	=	SYM
40318	3851	41	=	=	SYM
40318	3851	42	=	=	SYM
40318	3851	43	=	=	SYM
40318	3851	44	=	=	SYM
40318	3851	45	=	=	SYM
40318	3851	46	=	=	SYM
40318	3851	47	=	=	SYM
40318	3851	48	=	=	SYM
40318	3851	49	=	=	SYM
40318	3851	50	=	=	SYM
40318	3851	51	=	=	SYM
40318	3851	52	=	=	SYM
40318	3851	53	=	=	SYM
40318	3851	54	=	=	SYM
40318	3851	55	=	=	SYM
40318	3851	56	=	=	SYM
40318	3851	57	=	=	SYM
40318	3851	58	=	=	SYM
40318	3851	59	=	=	SYM
40318	3851	60	=	=	SYM
40318	3851	61	=	=	SYM
40318	3851	62	=	=	SYM
40318	3851	63	=	=	SYM
40318	3851	64	=	=	SYM
40318	3851	65	=	=	SYM
40318	3851	66	=	=	SYM
40318	3851	67	=	=	SYM
40318	3851	68	=	=	SYM
40318	3851	69	=	=	SYM
40318	3851	70	=	=	SYM
40318	3851	71	=	=	SYM
40318	3851	72	=	=	SYM
40318	3851	73	=	=	SYM
40318	3851	74	=	=	SYM
40318	3851	75	=	=	SYM
40318	3851	76	=	=	SYM
40318	3851	77	=	=	SYM
40318	3851	78	=	=	SYM
40318	3851	79	=	=	SYM
40318	3851	80	=	=	SYM
40318	3851	81	=	=	SYM
40318	3851	82	=	=	SYM
40318	3851	83	=	=	SYM
40318	3851	84	=	=	SYM
40318	3851	85	=	=	SYM
40318	3851	86	=	=	SYM
40318	3851	87	=	=	SYM
40318	3851	88	|	|	NN
40318	3851	89	WEIGHT	weight	NN
40318	3851	90	LOST	lose	VBN
40318	3851	91	PER	per	IN
40318	3851	92	100	100	CD
40318	3851	93	POUNDS	pound	NNS
40318	3851	94	OF	of	IN
40318	3851	95	CHEESE	cheese	NN
40318	3851	96	IN	in	IN
40318	3851	97	20	20	CD
40318	3851	98	WEIGHT	WEIGHT	NNS
40318	3851	99	OF	of	IN
40318	3851	100	CHEESE	CHEESE	NNP
40318	3851	101	|	|	NNP
40318	3851	102	WEEKS	WEEKS	NNP
40318	3851	103	AT	AT	NNP
40318	3851	104	IN	in	IN
40318	3851	105	POUNDS	POUNDS	NNP
40318	3851	106	+	+	SYM
40318	3851	107	---------------+--------------+------------	---------------+--------------+------------	CD
40318	3851	108	|	|	CD
40318	3851	109	40	40	CD
40318	3851	110	°	°	,
40318	3851	111	F.	F.	NNP
40318	3851	112	|	|	NNP
40318	3851	113	50	50	CD
40318	3851	114	°	°	,
40318	3851	115	F.	F.	NNP
40318	3851	116	|	|	NNP
40318	3851	117	60	60	CD
40318	3851	118	°	°	,
40318	3851	119	F.	F.	NNP
40318	3851	120	-----------------+---------------+--------------+------------	-----------------+---------------+--------------+------------	NNP
40318	3851	121	70	70	CD
40318	3851	122	|	|	CD
40318	3851	123	2.5	2.5	CD
40318	3851	124	|	|	CD
40318	3851	125	2.4	2.4	CD
40318	3851	126	|	|	CD
40318	3851	127	4.2	4.2	CD
40318	3851	128	45	45	CD
40318	3851	129	|	|	CD
40318	3851	130	2.7	2.7	CD
40318	3851	131	|	|	CD
40318	3851	132	3.7	3.7	CD
40318	3851	133	|	|	CD
40318	3851	134	5.1	5.1	CD
40318	3851	135	35	35	CD
40318	3851	136	|	|	CD
40318	3851	137	3.9	3.9	CD
40318	3851	138	|	|	CD
40318	3851	139	5.9	5.9	CD
40318	3851	140	|	|	CD
40318	3851	141	8.5	8.5	CD
40318	3851	142	12½	12½	CD
40318	3851	143	|	|	CD
40318	3851	144	4.6	4.6	CD
40318	3851	145	|	|	CD
40318	3851	146	8.1	8.1	CD
40318	3851	147	|	|	CD
40318	3851	148	12.0	12.0	CD
40318	3851	149	=	=	SYM
40318	3851	150	=	=	SYM
40318	3851	151	=	=	SYM
40318	3851	152	=	=	SYM
40318	3851	153	=	=	SYM
40318	3851	154	=	=	SYM
40318	3851	155	=	=	SYM
40318	3851	156	=	=	SYM
40318	3851	157	=	=	SYM
40318	3851	158	=	=	SYM
40318	3851	159	=	=	SYM
40318	3851	160	=	=	SYM
40318	3851	161	=	=	SYM
40318	3851	162	=	=	SYM
40318	3851	163	=	=	SYM
40318	3851	164	=	=	SYM
40318	3851	165	=	=	SYM
40318	3851	166	=	=	SYM
40318	3851	167	=	=	SYM
40318	3851	168	=	=	SYM
40318	3851	169	=	=	SYM
40318	3851	170	=	=	SYM
40318	3851	171	=	=	SYM
40318	3851	172	=	=	SYM
40318	3851	173	=	=	SYM
40318	3851	174	=	=	SYM
40318	3851	175	=	=	SYM
40318	3851	176	=	=	SYM
40318	3851	177	=	=	SYM
40318	3851	178	=	=	SYM
40318	3851	179	=	=	SYM
40318	3851	180	=	=	SYM
40318	3851	181	=	=	SYM
40318	3851	182	=	=	SYM
40318	3851	183	=	=	SYM
40318	3851	184	=	=	SYM
40318	3851	185	=	=	SYM
40318	3851	186	=	=	SYM
40318	3851	187	=	=	SYM
40318	3851	188	=	=	SYM
40318	3851	189	=	=	SYM
40318	3851	190	=	=	SYM
40318	3851	191	=	=	SYM
40318	3851	192	=	=	SYM
40318	3851	193	=	=	SYM
40318	3851	194	=	=	SYM
40318	3851	195	=	=	SYM
40318	3851	196	=	=	SYM
40318	3851	197	=	=	SYM
40318	3851	198	=	=	SYM
40318	3851	199	=	=	SYM
40318	3851	200	=	=	SYM
40318	3851	201	=	=	SYM
40318	3851	202	=	=	SYM
40318	3851	203	=	=	SYM
40318	3851	204	=	=	SYM
40318	3851	205	=	=	SYM
40318	3851	206	=	=	SYM
40318	3851	207	=	=	SYM
40318	3851	208	=	=	NFP
40318	3851	209	=	=	NFP
40318	3851	210	The	the	DT
40318	3851	211	higher	high	JJR
40318	3851	212	the	the	DT
40318	3851	213	moisture	moisture	NN
40318	3851	214	-	-	HYPH
40318	3851	215	content	content	NN
40318	3851	216	of	of	IN
40318	3851	217	the	the	DT
40318	3851	218	cheese	cheese	NN
40318	3851	219	,	,	,
40318	3851	220	usually	usually	RB
40318	3851	221	the	the	DT
40318	3851	222	more	more	RBR
40318	3851	223	rapid	rapid	JJ
40318	3851	224	is	be	VBZ
40318	3851	225	the	the	DT
40318	3851	226	evaporation	evaporation	NN
40318	3851	227	.	.	.
40318	3852	1	This	this	DT
40318	3852	2	is	be	VBZ
40318	3852	3	due	due	JJ
40318	3852	4	to	to	IN
40318	3852	5	several	several	JJ
40318	3852	6	causes	cause	NNS
40318	3852	7	:	:	:
40318	3852	8	there	there	EX
40318	3852	9	is	be	VBZ
40318	3852	10	more	more	JJR
40318	3852	11	moisture	moisture	NN
40318	3852	12	to	to	TO
40318	3852	13	evaporate	evaporate	VB
40318	3852	14	;	;	:
40318	3852	15	the	the	DT
40318	3852	16	moisture	moisture	NN
40318	3852	17	is	be	VBZ
40318	3852	18	not	not	RB
40318	3852	19	so	so	RB
40318	3852	20	well	well	RB
40318	3852	21	incorporated	incorporated	JJ
40318	3852	22	;	;	:
40318	3852	23	a	a	DT
40318	3852	24	moist	moist	JJ
40318	3852	25	cheese	cheese	NN
40318	3852	26	does	do	VBZ
40318	3852	27	not	not	RB
40318	3852	28	form	form	VB
40318	3852	29	so	so	RB
40318	3852	30	good	good	JJ
40318	3852	31	a	a	DT
40318	3852	32	rind	rind	NN
40318	3852	33	.	.	.
40318	3853	1	249	249	CD
40318	3853	2	.	.	.
40318	3854	1	+	+	SYM
40318	3854	2	Paraffining+[121	Paraffining+[121	NNP
40318	3854	3	]	]	-RRB-
40318	3854	4	consists	consist	VBZ
40318	3854	5	of	of	IN
40318	3854	6	dipping	dip	VBG
40318	3854	7	the	the	DT
40318	3854	8	cheese	cheese	NN
40318	3854	9	in	in	IN
40318	3854	10	melted	melt	VBN
40318	3854	11	paraffin	paraffin	NN
40318	3854	12	at	at	IN
40318	3854	13	a	a	DT
40318	3854	14	temperature	temperature	NN
40318	3854	15	of	of	IN
40318	3854	16	about	about	RB
40318	3854	17	220	220	CD
40318	3854	18	°	°	,
40318	3854	19	F.	F.	NNP
40318	3854	20	for	for	IN
40318	3854	21	six	six	CD
40318	3854	22	seconds	second	NNS
40318	3854	23	.	.	.
40318	3855	1	Fig	fig	NN
40318	3855	2	.	.	.
40318	3856	1	54	54	CD
40318	3856	2	shows	show	VBZ
40318	3856	3	an	an	DT
40318	3856	4	apparatus	apparatus	NN
40318	3856	5	for	for	IN
40318	3856	6	paraffining	paraffining	NN
40318	3856	7	.	.	.
40318	3857	1	This	this	DT
40318	3857	2	leaves	leave	VBZ
40318	3857	3	a	a	DT
40318	3857	4	very	very	RB
40318	3857	5	thin	thin	JJ
40318	3857	6	coat	coat	NN
40318	3857	7	of	of	IN
40318	3857	8	paraffin	paraffin	NN
40318	3857	9	on	on	IN
40318	3857	10	the	the	DT
40318	3857	11	cheese	cheese	NN
40318	3857	12	;	;	:
40318	3857	13	at	at	IN
40318	3857	14	a	a	DT
40318	3857	15	lower	low	JJR
40318	3857	16	temperature	temperature	NN
40318	3857	17	,	,	,
40318	3857	18	a	a	DT
40318	3857	19	thicker	thick	JJR
40318	3857	20	coat	coat	NN
40318	3857	21	would	would	MD
40318	3857	22	be	be	VB
40318	3857	23	left	leave	VBN
40318	3857	24	.	.	.
40318	3858	1	The	the	DT
40318	3858	2	thicker	thick	JJR
40318	3858	3	coating	coating	NN
40318	3858	4	is	be	VBZ
40318	3858	5	more	more	RBR
40318	3858	6	liable	liable	JJ
40318	3858	7	to	to	TO
40318	3858	8	crack	crack	VB
40318	3858	9	and	and	CC
40318	3858	10	peel	peel	VB
40318	3858	11	off	off	RP
40318	3858	12	.	.	.
40318	3859	1	If	if	IN
40318	3859	2	the	the	DT
40318	3859	3	cheese	cheese	NN
40318	3859	4	is	be	VBZ
40318	3859	5	not	not	RB
40318	3859	6	perfectly	perfectly	RB
40318	3859	7	dry	dry	JJ
40318	3859	8	before	before	IN
40318	3859	9	it	-PRON-	PRP
40318	3859	10	is	be	VBZ
40318	3859	11	treated	treat	VBN
40318	3859	12	,	,	,
40318	3859	13	the	the	DT
40318	3859	14	paraffin	paraffin	NN
40318	3859	15	will	will	MD
40318	3859	16	blister	blister	VB
40318	3859	17	and	and	CC
40318	3859	18	crack	crack	VB
40318	3859	19	off	off	RP
40318	3859	20	.	.	.
40318	3860	1	Before	before	IN
40318	3860	2	a	a	DT
40318	3860	3	cheese	cheese	NN
40318	3860	4	is	be	VBZ
40318	3860	5	paraffined	paraffine	VBN
40318	3860	6	,	,	,
40318	3860	7	the	the	DT
40318	3860	8	press	press	NN
40318	3860	9	cloth	cloth	NN
40318	3860	10	is	be	VBZ
40318	3860	11	removed	remove	VBN
40318	3860	12	and	and	CC
40318	3860	13	also	also	RB
40318	3860	14	the	the	DT
40318	3860	15	starched	starched	JJ
40318	3860	16	circles	circle	NNS
40318	3860	17	,	,	,
40318	3860	18	if	if	IN
40318	3860	19	loose	loose	JJ
40318	3860	20	.	.	.
40318	3861	1	After	after	IN
40318	3861	2	a	a	DT
40318	3861	3	cheese	cheese	NN
40318	3861	4	has	have	VBZ
40318	3861	5	been	be	VBN
40318	3861	6	paraffined	paraffine	VBN
40318	3861	7	,	,	,
40318	3861	8	if	if	IN
40318	3861	9	the	the	DT
40318	3861	10	coating	coating	NN
40318	3861	11	is	be	VBZ
40318	3861	12	not	not	RB
40318	3861	13	broken	break	VBN
40318	3861	14	,	,	,
40318	3861	15	the	the	DT
40318	3861	16	loss	loss	NN
40318	3861	17	due	due	IN
40318	3861	18	to	to	IN
40318	3861	19	evaporation	evaporation	NN
40318	3861	20	is	be	VBZ
40318	3861	21	greatly	greatly	RB
40318	3861	22	reduced	reduce	VBN
40318	3861	23	.	.	.
40318	3862	1	The	the	DT
40318	3862	2	amount	amount	NN
40318	3862	3	of	of	IN
40318	3862	4	paraffin	paraffin	NN
40318	3862	5	to	to	TO
40318	3862	6	coat	coat	VB
40318	3862	7	a	a	DT
40318	3862	8	35-pound	35-pound	CD
40318	3862	9	cheese	cheese	NN
40318	3862	10	will	will	MD
40318	3862	11	depend	depend	VB
40318	3862	12	on	on	IN
40318	3862	13	the	the	DT
40318	3862	14	temperature	temperature	NN
40318	3862	15	of	of	IN
40318	3862	16	the	the	DT
40318	3862	17	paraffin	paraffin	NN
40318	3862	18	and	and	CC
40318	3862	19	the	the	DT
40318	3862	20	length	length	NN
40318	3862	21	of	of	IN
40318	3862	22	time	time	NN
40318	3862	23	the	the	DT
40318	3862	24	cheese	cheese	NN
40318	3862	25	is	be	VBZ
40318	3862	26	immersed	immerse	VBN
40318	3862	27	.	.	.
40318	3863	1	Usually	usually	RB
40318	3863	2	at	at	IN
40318	3863	3	220	220	CD
40318	3863	4	°	°	,
40318	3863	5	F.	F.	NNP
40318	3863	6	it	-PRON-	PRP
40318	3863	7	requires	require	VBZ
40318	3863	8	about	about	RB
40318	3863	9	0.15	0.15	CD
40318	3863	10	of	of	IN
40318	3863	11	a	a	DT
40318	3863	12	pound	pound	NN
40318	3863	13	for	for	IN
40318	3863	14	each	each	DT
40318	3863	15	35-pound	35-pound	CD
40318	3863	16	cheese	cheese	NN
40318	3863	17	.	.	.
40318	3864	1	After	after	IN
40318	3864	2	the	the	DT
40318	3864	3	cheeses	cheese	NNS
40318	3864	4	have	have	VBP
40318	3864	5	been	be	VBN
40318	3864	6	paraffined	paraffine	VBN
40318	3864	7	,	,	,
40318	3864	8	they	-PRON-	PRP
40318	3864	9	may	may	MD
40318	3864	10	be	be	VB
40318	3864	11	left	leave	VBN
40318	3864	12	on	on	IN
40318	3864	13	the	the	DT
40318	3864	14	curing	curing	JJ
40318	3864	15	-	-	HYPH
40318	3864	16	room	room	NN
40318	3864	17	shelves	shelf	NNS
40318	3864	18	or	or	CC
40318	3864	19	boxed	box	VBN
40318	3864	20	ready	ready	JJ
40318	3864	21	to	to	TO
40318	3864	22	ship	ship	VB
40318	3864	23	.	.	.
40318	3865	1	[	[	-LRB-
40318	3865	2	Illustration	illustration	NN
40318	3865	3	:	:	:
40318	3865	4	FIG	FIG	NNP
40318	3865	5	.	.	.
40318	3866	1	54.--A	54.--A	NNP
40318	3866	2	paraffiner	paraffiner	NN
40318	3866	3	for	for	IN
40318	3866	4	cheese	cheese	NN
40318	3866	5	.	.	.
40318	3866	6	]	]	-RRB-
40318	3867	1	+250	+250	NNP
40318	3867	2	.	.	.
40318	3868	1	Shipping.+--When	shipping.+--when	VB
40318	3868	2	ready	ready	JJ
40318	3868	3	to	to	TO
40318	3868	4	ship	ship	VB
40318	3868	5	,	,	,
40318	3868	6	each	each	DT
40318	3868	7	cheese	cheese	NN
40318	3868	8	should	should	MD
40318	3868	9	be	be	VB
40318	3868	10	carefully	carefully	RB
40318	3868	11	and	and	CC
40318	3868	12	accurately	accurately	RB
40318	3868	13	weighed	weigh	VBN
40318	3868	14	and	and	CC
40318	3868	15	boxed	box	VBN
40318	3868	16	.	.	.
40318	3869	1	Usually	usually	RB
40318	3869	2	these	these	DT
40318	3869	3	cheeses	cheese	NNS
40318	3869	4	are	be	VBP
40318	3869	5	boxed	box	VBN
40318	3869	6	after	after	IN
40318	3869	7	being	be	VBG
40318	3869	8	paraffined	paraffine	VBN
40318	3869	9	.	.	.
40318	3870	1	If	if	IN
40318	3870	2	press	press	NN
40318	3870	3	cloths	cloth	NNS
40318	3870	4	are	be	VBP
40318	3870	5	left	leave	VBN
40318	3870	6	on	on	IN
40318	3870	7	the	the	DT
40318	3870	8	cheese	cheese	NN
40318	3870	9	in	in	IN
40318	3870	10	the	the	DT
40318	3870	11	curing	curing	NN
40318	3870	12	-	-	HYPH
40318	3870	13	room	room	NN
40318	3870	14	,	,	,
40318	3870	15	they	-PRON-	PRP
40318	3870	16	should	should	MD
40318	3870	17	be	be	VB
40318	3870	18	removed	remove	VBN
40318	3870	19	just	just	RB
40318	3870	20	before	before	IN
40318	3870	21	weighing	weigh	VBG
40318	3870	22	.	.	.
40318	3871	1	These	these	DT
40318	3871	2	cloths	cloth	NNS
40318	3871	3	should	should	MD
40318	3871	4	not	not	RB
40318	3871	5	be	be	VB
40318	3871	6	left	leave	VBN
40318	3871	7	in	in	IN
40318	3871	8	a	a	DT
40318	3871	9	pile	pile	NN
40318	3871	10	in	in	IN
40318	3871	11	the	the	DT
40318	3871	12	factory	factory	NN
40318	3871	13	after	after	IN
40318	3871	14	being	be	VBG
40318	3871	15	removed	remove	VBN
40318	3871	16	as	as	IN
40318	3871	17	they	-PRON-	PRP
40318	3871	18	have	have	VBP
40318	3871	19	been	be	VBN
40318	3871	20	known	know	VBN
40318	3871	21	to	to	TO
40318	3871	22	heat	heat	VB
40318	3871	23	and	and	CC
40318	3871	24	sometimes	sometimes	RB
40318	3871	25	cause	cause	VB
40318	3871	26	fires	fire	NNS
40318	3871	27	.	.	.
40318	3872	1	They	-PRON-	PRP
40318	3872	2	should	should	MD
40318	3872	3	be	be	VB
40318	3872	4	washed	wash	VBN
40318	3872	5	clean	clean	JJ
40318	3872	6	and	and	CC
40318	3872	7	dried	dry	VBN
40318	3872	8	ready	ready	JJ
40318	3872	9	for	for	IN
40318	3872	10	use	use	NN
40318	3872	11	again	again	RB
40318	3872	12	.	.	.
40318	3873	1	If	if	IN
40318	3873	2	starched	starched	JJ
40318	3873	3	circles	circle	NNS
40318	3873	4	are	be	VBP
40318	3873	5	used	use	VBN
40318	3873	6	,	,	,
40318	3873	7	they	-PRON-	PRP
40318	3873	8	should	should	MD
40318	3873	9	be	be	VB
40318	3873	10	left	leave	VBN
40318	3873	11	on	on	IN
40318	3873	12	the	the	DT
40318	3873	13	cheese	cheese	NN
40318	3873	14	.	.	.
40318	3874	1	A	a	DT
40318	3874	2	scale	scale	NN
40318	3874	3	board	board	NN
40318	3874	4	should	should	MD
40318	3874	5	be	be	VB
40318	3874	6	placed	place	VBN
40318	3874	7	on	on	IN
40318	3874	8	each	each	DT
40318	3874	9	end	end	NN
40318	3874	10	of	of	IN
40318	3874	11	the	the	DT
40318	3874	12	cheese	cheese	NN
40318	3874	13	to	to	TO
40318	3874	14	prevent	prevent	VB
40318	3874	15	its	-PRON-	PRP$
40318	3874	16	sticking	sticking	NN
40318	3874	17	to	to	IN
40318	3874	18	the	the	DT
40318	3874	19	box	box	NN
40318	3874	20	and	and	CC
40318	3874	21	also	also	RB
40318	3874	22	to	to	TO
40318	3874	23	keep	keep	VB
40318	3874	24	the	the	DT
40318	3874	25	box	box	NN
40318	3874	26	from	from	IN
40318	3874	27	wearing	wear	VBG
40318	3874	28	the	the	DT
40318	3874	29	surface	surface	NN
40318	3874	30	of	of	IN
40318	3874	31	the	the	DT
40318	3874	32	cheese	cheese	NN
40318	3874	33	.	.	.
40318	3875	1	The	the	DT
40318	3875	2	box	box	NN
40318	3875	3	should	should	MD
40318	3875	4	be	be	VB
40318	3875	5	a	a	DT
40318	3875	6	trifle	trifle	NN
40318	3875	7	larger	large	JJR
40318	3875	8	in	in	IN
40318	3875	9	diameter	diameter	NN
40318	3875	10	than	than	IN
40318	3875	11	the	the	DT
40318	3875	12	cheese	cheese	NN
40318	3875	13	so	so	IN
40318	3875	14	that	that	IN
40318	3875	15	the	the	DT
40318	3875	16	latter	latter	NN
40318	3875	17	can	can	MD
40318	3875	18	be	be	VB
40318	3875	19	easily	easily	RB
40318	3875	20	placed	place	VBN
40318	3875	21	in	in	IN
40318	3875	22	it	-PRON-	PRP
40318	3875	23	.	.	.
40318	3876	1	The	the	DT
40318	3876	2	sides	side	NNS
40318	3876	3	of	of	IN
40318	3876	4	the	the	DT
40318	3876	5	box	box	NN
40318	3876	6	should	should	MD
40318	3876	7	be	be	VB
40318	3876	8	the	the	DT
40318	3876	9	same	same	JJ
40318	3876	10	height	height	NN
40318	3876	11	as	as	IN
40318	3876	12	the	the	DT
40318	3876	13	cheese	cheese	NN
40318	3876	14	.	.	.
40318	3877	1	The	the	DT
40318	3877	2	weight	weight	NN
40318	3877	3	of	of	IN
40318	3877	4	each	each	DT
40318	3877	5	cheese	cheese	NN
40318	3877	6	should	should	MD
40318	3877	7	be	be	VB
40318	3877	8	neatly	neatly	RB
40318	3877	9	and	and	CC
40318	3877	10	accurately	accurately	RB
40318	3877	11	marked	mark	VBN
40318	3877	12	on	on	IN
40318	3877	13	each	each	DT
40318	3877	14	box	box	NN
40318	3877	15	.	.	.
40318	3878	1	Care	care	NN
40318	3878	2	should	should	MD
40318	3878	3	be	be	VB
40318	3878	4	exercised	exercise	VBN
40318	3878	5	to	to	TO
40318	3878	6	keep	keep	VB
40318	3878	7	the	the	DT
40318	3878	8	boxes	box	NNS
40318	3878	9	clean	clean	JJ
40318	3878	10	.	.	.
40318	3879	1	DEFECTS	DEFECTS	NNP
40318	3879	2	IN	in	IN
40318	3879	3	CHEDDAR	CHEDDAR	NNP
40318	3879	4	CHEESE	cheese	NN
40318	3879	5	A	a	DT
40318	3879	6	great	great	JJ
40318	3879	7	number	number	NN
40318	3879	8	of	of	IN
40318	3879	9	defects	defect	NNS
40318	3879	10	may	may	MD
40318	3879	11	occur	occur	VB
40318	3879	12	in	in	IN
40318	3879	13	Cheddar	Cheddar	NNP
40318	3879	14	cheese	cheese	NN
40318	3879	15	.	.	.
40318	3880	1	Certain	certain	JJ
40318	3880	2	of	of	IN
40318	3880	3	these	these	DT
40318	3880	4	are	be	VBP
40318	3880	5	due	due	JJ
40318	3880	6	to	to	IN
40318	3880	7	known	know	VBN
40318	3880	8	causes	cause	NNS
40318	3880	9	and	and	CC
40318	3880	10	proper	proper	JJ
40318	3880	11	remedies	remedy	NNS
40318	3880	12	are	be	VBP
40318	3880	13	definable	definable	JJ
40318	3880	14	,	,	,
40318	3880	15	while	while	IN
40318	3880	16	neither	neither	DT
40318	3880	17	cause	cause	NN
40318	3880	18	nor	nor	CC
40318	3880	19	remedy	remedy	NN
40318	3880	20	has	have	VBZ
40318	3880	21	been	be	VBN
40318	3880	22	found	find	VBN
40318	3880	23	for	for	IN
40318	3880	24	other	other	JJ
40318	3880	25	defects	defect	NNS
40318	3880	26	.	.	.
40318	3881	1	Some	some	DT
40318	3881	2	of	of	IN
40318	3881	3	the	the	DT
40318	3881	4	common	common	JJ
40318	3881	5	defects	defect	NNS
40318	3881	6	and	and	CC
40318	3881	7	their	-PRON-	PRP$
40318	3881	8	causes	cause	NNS
40318	3881	9	and	and	CC
40318	3881	10	remedies	remedy	NNS
40318	3881	11	are	be	VBP
40318	3881	12	discussed	discuss	VBN
40318	3881	13	under	under	IN
40318	3881	14	different	different	JJ
40318	3881	15	headings	heading	NNS
40318	3881	16	of	of	IN
40318	3881	17	the	the	DT
40318	3881	18	score	score	NN
40318	3881	19	-	-	HYPH
40318	3881	20	card	card	NN
40318	3881	21	as	as	IN
40318	3881	22	:	:	:
40318	3881	23	defects	defect	NNS
40318	3881	24	in	in	IN
40318	3881	25	flavor	flavor	NN
40318	3881	26	,	,	,
40318	3881	27	their	-PRON-	PRP$
40318	3881	28	causes	cause	NNS
40318	3881	29	and	and	CC
40318	3881	30	remedies	remedy	NNS
40318	3881	31	;	;	,
40318	3881	32	defects	defect	NNS
40318	3881	33	in	in	IN
40318	3881	34	body	body	NN
40318	3881	35	and	and	CC
40318	3881	36	texture	texture	NN
40318	3881	37	,	,	,
40318	3881	38	their	-PRON-	PRP$
40318	3881	39	causes	cause	NNS
40318	3881	40	and	and	CC
40318	3881	41	remedies	remedy	NNS
40318	3881	42	;	;	,
40318	3881	43	defects	defect	NNS
40318	3881	44	in	in	IN
40318	3881	45	color	color	NN
40318	3881	46	,	,	,
40318	3881	47	their	-PRON-	PRP$
40318	3881	48	causes	cause	NNS
40318	3881	49	and	and	CC
40318	3881	50	remedies	remedy	NNS
40318	3881	51	;	;	,
40318	3881	52	defects	defect	NNS
40318	3881	53	in	in	IN
40318	3881	54	finish	finish	NN
40318	3881	55	and	and	CC
40318	3881	56	their	-PRON-	PRP$
40318	3881	57	causes	cause	NNS
40318	3881	58	and	and	CC
40318	3881	59	remedies	remedy	NNS
40318	3881	60	.	.	.
40318	3882	1	+251	+251	NNP
40318	3882	2	.	.	.
40318	3883	1	Defects	defect	NNS
40318	3883	2	in	in	IN
40318	3883	3	flavor.+--Any	flavor.+--any	CD
40318	3883	4	flavor	flavor	NN
40318	3883	5	differing	differ	VBG
40318	3883	6	from	from	IN
40318	3883	7	the	the	DT
40318	3883	8	characteristic	characteristic	JJ
40318	3883	9	Cheddar	Cheddar	NNP
40318	3883	10	cheese	cheese	NN
40318	3883	11	is	be	VBZ
40318	3883	12	a	a	DT
40318	3883	13	defect	defect	NN
40318	3883	14	.	.	.
40318	3884	1	Certain	certain	JJ
40318	3884	2	of	of	IN
40318	3884	3	these	these	DT
40318	3884	4	defective	defective	JJ
40318	3884	5	flavors	flavor	NNS
40318	3884	6	can	can	MD
40318	3884	7	be	be	VB
40318	3884	8	recognized	recognize	VBN
40318	3884	9	and	and	CC
40318	3884	10	causes	cause	NNS
40318	3884	11	and	and	CC
40318	3884	12	remedies	remedy	NNS
40318	3884	13	given	give	VBN
40318	3884	14	for	for	IN
40318	3884	15	them	-PRON-	PRP
40318	3884	16	,	,	,
40318	3884	17	while	while	IN
40318	3884	18	others	other	NNS
40318	3884	19	may	may	MD
40318	3884	20	be	be	VB
40318	3884	21	distinguished	distinguish	VBN
40318	3884	22	as	as	IN
40318	3884	23	such	such	JJ
40318	3884	24	but	but	CC
40318	3884	25	no	no	DT
40318	3884	26	cause	cause	NN
40318	3884	27	or	or	CC
40318	3884	28	remedy	remedy	NN
40318	3884	29	can	can	MD
40318	3884	30	be	be	VB
40318	3884	31	given	give	VBN
40318	3884	32	.	.	.
40318	3885	1	+252	+252	NNP
40318	3885	2	.	.	.
40318	3886	1	Feedy	Feedy	NNP
40318	3886	2	flavors.+--Flavors	flavors.+--flavor	NNS
40318	3886	3	may	may	MD
40318	3886	4	be	be	VB
40318	3886	5	characteristic	characteristic	JJ
40318	3886	6	of	of	IN
40318	3886	7	certain	certain	JJ
40318	3886	8	feeding	feeding	NN
40318	3886	9	stuffs	stuff	NNS
40318	3886	10	.	.	.
40318	3887	1	Feeding	feed	VBG
40318	3887	2	strong	strong	RB
40318	3887	3	-	-	HYPH
40318	3887	4	flavored	flavor	VBN
40318	3887	5	foods	food	NNS
40318	3887	6	,	,	,
40318	3887	7	such	such	JJ
40318	3887	8	as	as	IN
40318	3887	9	turnips	turnip	NNS
40318	3887	10	,	,	,
40318	3887	11	cabbage	cabbage	NN
40318	3887	12	,	,	,
40318	3887	13	decayed	decay	VBN
40318	3887	14	silage	silage	NN
40318	3887	15	,	,	,
40318	3887	16	certain	certain	JJ
40318	3887	17	weeds	weed	NNS
40318	3887	18	and	and	CC
40318	3887	19	sometimes	sometimes	RB
40318	3887	20	rank	rank	VB
40318	3887	21	green	green	JJ
40318	3887	22	feed	feed	NN
40318	3887	23	,	,	,
40318	3887	24	give	give	VBP
40318	3887	25	their	-PRON-	PRP$
40318	3887	26	peculiar	peculiar	JJ
40318	3887	27	flavors	flavor	NNS
40318	3887	28	to	to	IN
40318	3887	29	both	both	DT
40318	3887	30	milk	milk	NN
40318	3887	31	and	and	CC
40318	3887	32	cheese	cheese	NN
40318	3887	33	.	.	.
40318	3888	1	Freshly	freshly	RB
40318	3888	2	drawn	draw	VBN
40318	3888	3	milk	milk	NN
40318	3888	4	usually	usually	RB
40318	3888	5	absorbs	absorb	VBZ
40318	3888	6	these	these	DT
40318	3888	7	odors	odor	NNS
40318	3888	8	from	from	IN
40318	3888	9	the	the	DT
40318	3888	10	air	air	NN
40318	3888	11	in	in	IN
40318	3888	12	barns	barn	NNS
40318	3888	13	filled	fill	VBN
40318	3888	14	with	with	IN
40318	3888	15	such	such	JJ
40318	3888	16	foods	food	NNS
40318	3888	17	.	.	.
40318	3889	1	Certain	certain	JJ
40318	3889	2	of	of	IN
40318	3889	3	these	these	DT
40318	3889	4	materials	material	NNS
40318	3889	5	may	may	MD
40318	3889	6	be	be	VB
40318	3889	7	fed	feed	VBN
40318	3889	8	just	just	RB
40318	3889	9	after	after	IN
40318	3889	10	milking	milk	VBG
40318	3889	11	in	in	IN
40318	3889	12	moderate	moderate	JJ
40318	3889	13	amounts	amount	NNS
40318	3889	14	without	without	IN
40318	3889	15	affecting	affect	VBG
40318	3889	16	the	the	DT
40318	3889	17	milk	milk	NN
40318	3889	18	drawn	draw	VBN
40318	3889	19	at	at	IN
40318	3889	20	the	the	DT
40318	3889	21	next	next	JJ
40318	3889	22	milking	milking	NN
40318	3889	23	.	.	.
40318	3890	1	Others	other	NNS
40318	3890	2	should	should	MD
40318	3890	3	not	not	RB
40318	3890	4	be	be	VB
40318	3890	5	used	use	VBN
40318	3890	6	.	.	.
40318	3891	1	Milk	milk	NN
40318	3891	2	should	should	MD
40318	3891	3	not	not	RB
40318	3891	4	be	be	VB
40318	3891	5	exposed	expose	VBN
40318	3891	6	to	to	IN
40318	3891	7	strong	strong	JJ
40318	3891	8	volatile	volatile	JJ
40318	3891	9	odors	odor	NNS
40318	3891	10	.	.	.
40318	3892	1	Some	some	DT
40318	3892	2	of	of	IN
40318	3892	3	the	the	DT
40318	3892	4	objectionable	objectionable	JJ
40318	3892	5	odors	odor	NNS
40318	3892	6	may	may	MD
40318	3892	7	be	be	VB
40318	3892	8	removed	remove	VBN
40318	3892	9	by	by	IN
40318	3892	10	airing	air	VBG
40318	3892	11	the	the	DT
40318	3892	12	curd	curd	NN
40318	3892	13	for	for	IN
40318	3892	14	a	a	DT
40318	3892	15	longer	long	JJR
40318	3892	16	time	time	NN
40318	3892	17	after	after	IN
40318	3892	18	milling	mill	VBG
40318	3892	19	before	before	IN
40318	3892	20	the	the	DT
40318	3892	21	salt	salt	NN
40318	3892	22	is	be	VBZ
40318	3892	23	applied	apply	VBN
40318	3892	24	.	.	.
40318	3893	1	+253	+253	NN
40318	3893	2	.	.	.
40318	3894	1	Acid	acid	JJ
40318	3894	2	flavors.+--A	flavors.+--a	CD
40318	3894	3	cheese	cheese	NN
40318	3894	4	with	with	IN
40318	3894	5	an	an	DT
40318	3894	6	acid	acid	JJ
40318	3894	7	flavor	flavor	NN
40318	3894	8	has	have	VBZ
40318	3894	9	a	a	DT
40318	3894	10	pronounced	pronounced	JJ
40318	3894	11	sour	sour	JJ
40318	3894	12	smell	smell	NN
40318	3894	13	and	and	CC
40318	3894	14	taste	taste	NN
40318	3894	15	.	.	.
40318	3895	1	This	this	DT
40318	3895	2	is	be	VBZ
40318	3895	3	caused	cause	VBN
40318	3895	4	by	by	IN
40318	3895	5	the	the	DT
40318	3895	6	over	over	NN
40318	3895	7	-	-	HYPH
40318	3895	8	development	development	NN
40318	3895	9	of	of	IN
40318	3895	10	acid	acid	NN
40318	3895	11	which	which	WDT
40318	3895	12	may	may	MD
40318	3895	13	be	be	VB
40318	3895	14	due	due	JJ
40318	3895	15	to	to	IN
40318	3895	16	any	any	DT
40318	3895	17	of	of	IN
40318	3895	18	the	the	DT
40318	3895	19	following	follow	VBG
40318	3895	20	causes	cause	NNS
40318	3895	21	:	:	:
40318	3895	22	(	(	-LRB-
40318	3895	23	_	_	NNP
40318	3895	24	a	a	DT
40318	3895	25	_	_	NNP
40318	3895	26	)	)	-RRB-
40318	3895	27	receiving	receive	VBG
40318	3895	28	milk	milk	NN
40318	3895	29	at	at	IN
40318	3895	30	the	the	DT
40318	3895	31	factory	factory	NN
40318	3895	32	which	which	WDT
40318	3895	33	is	be	VBZ
40318	3895	34	sour	sour	JJ
40318	3895	35	or	or	CC
40318	3895	36	has	have	VBZ
40318	3895	37	too	too	RB
40318	3895	38	high	high	JJ
40318	3895	39	development	development	NN
40318	3895	40	of	of	IN
40318	3895	41	acid	acid	NN
40318	3895	42	;	;	:
40318	3895	43	(	(	-LRB-
40318	3895	44	_	_	NNP
40318	3895	45	b	b	NNP
40318	3895	46	_	_	NNP
40318	3895	47	)	)	-RRB-
40318	3895	48	using	use	VBG
40318	3895	49	too	too	RB
40318	3895	50	much	much	JJ
40318	3895	51	starter	starter	NN
40318	3895	52	;	;	.
40318	3895	53	(	(	-LRB-
40318	3895	54	_	_	NNP
40318	3895	55	c	c	NNP
40318	3895	56	_	_	NNP
40318	3895	57	)	)	-RRB-
40318	3895	58	ripening	ripen	VBG
40318	3895	59	the	the	DT
40318	3895	60	milk	milk	NN
40318	3895	61	too	too	RB
40318	3895	62	much	much	RB
40318	3895	63	before	before	IN
40318	3895	64	adding	add	VBG
40318	3895	65	rennet	rennet	NN
40318	3895	66	;	;	:
40318	3895	67	(	(	-LRB-
40318	3895	68	_	_	NNP
40318	3895	69	d	d	NNP
40318	3895	70	_	_	NNP
40318	3895	71	)	)	-RRB-
40318	3895	72	not	not	RB
40318	3895	73	firming	firm	VBG
40318	3895	74	the	the	DT
40318	3895	75	curd	curd	NN
40318	3895	76	sufficiently	sufficiently	RB
40318	3895	77	in	in	IN
40318	3895	78	the	the	DT
40318	3895	79	whey	whey	NN
40318	3895	80	before	before	IN
40318	3895	81	removing	remove	VBG
40318	3895	82	the	the	DT
40318	3895	83	latter	latter	JJ
40318	3895	84	;	;	:
40318	3895	85	(	(	-LRB-
40318	3895	86	_	_	NNP
40318	3895	87	e	e	NNP
40318	3895	88	_	_	NNP
40318	3895	89	)	)	-RRB-
40318	3895	90	developing	develop	VBG
40318	3895	91	too	too	RB
40318	3895	92	much	much	JJ
40318	3895	93	acid	acid	NN
40318	3895	94	in	in	IN
40318	3895	95	the	the	DT
40318	3895	96	whey	whey	NN
40318	3895	97	before	before	IN
40318	3895	98	it	-PRON-	PRP
40318	3895	99	is	be	VBZ
40318	3895	100	removed	remove	VBN
40318	3895	101	;	;	:
40318	3895	102	(	(	-LRB-
40318	3895	103	_	_	NNP
40318	3895	104	f	f	NNP
40318	3895	105	_	_	NNP
40318	3895	106	)	)	-RRB-
40318	3895	107	retaining	retain	VBG
40318	3895	108	too	too	RB
40318	3895	109	much	much	JJ
40318	3895	110	moisture	moisture	NN
40318	3895	111	in	in	IN
40318	3895	112	the	the	DT
40318	3895	113	curd	curd	NN
40318	3895	114	.	.	.
40318	3896	1	The	the	DT
40318	3896	2	trouble	trouble	NN
40318	3896	3	can	can	MD
40318	3896	4	be	be	VB
40318	3896	5	reduced	reduce	VBN
40318	3896	6	or	or	CC
40318	3896	7	eliminated	eliminate	VBN
40318	3896	8	by	by	IN
40318	3896	9	one	one	CD
40318	3896	10	or	or	CC
40318	3896	11	more	more	JJR
40318	3896	12	of	of	IN
40318	3896	13	the	the	DT
40318	3896	14	following	follow	VBG
40318	3896	15	precautions	precaution	NNS
40318	3896	16	:	:	:
40318	3896	17	(	(	-LRB-
40318	3896	18	_	_	NNP
40318	3896	19	a	a	DT
40318	3896	20	_	_	NNP
40318	3896	21	)	)	-RRB-
40318	3896	22	receiving	receive	VBG
40318	3896	23	only	only	RB
40318	3896	24	clean	clean	JJ
40318	3896	25	,	,	,
40318	3896	26	sweet	sweet	JJ
40318	3896	27	milk	milk	NN
40318	3896	28	at	at	IN
40318	3896	29	the	the	DT
40318	3896	30	cheese	cheese	NN
40318	3896	31	factory	factory	NN
40318	3896	32	;	;	:
40318	3896	33	(	(	-LRB-
40318	3896	34	_	_	NNP
40318	3896	35	b	b	NNP
40318	3896	36	_	_	NNP
40318	3896	37	)	)	-RRB-
40318	3896	38	maintaining	maintain	VBG
40318	3896	39	the	the	DT
40318	3896	40	proper	proper	JJ
40318	3896	41	relation	relation	NN
40318	3896	42	between	between	IN
40318	3896	43	the	the	DT
40318	3896	44	moisture	moisture	NN
40318	3896	45	and	and	CC
40318	3896	46	acidity	acidity	NN
40318	3896	47	;	;	,
40318	3896	48	(	(	-LRB-
40318	3896	49	_	_	NNP
40318	3896	50	c	c	NNP
40318	3896	51	_	_	NNP
40318	3896	52	)	)	-RRB-
40318	3896	53	adding	add	VBG
40318	3896	54	the	the	DT
40318	3896	55	rennet	rennet	NN
40318	3896	56	at	at	IN
40318	3896	57	the	the	DT
40318	3896	58	proper	proper	JJ
40318	3896	59	acidity	acidity	NN
40318	3896	60	;	;	:
40318	3896	61	(	(	-LRB-
40318	3896	62	_	_	NNP
40318	3896	63	d	d	NNP
40318	3896	64	_	_	NNP
40318	3896	65	)	)	-RRB-
40318	3896	66	using	use	VBG
40318	3896	67	less	less	RBR
40318	3896	68	starter	starter	NN
40318	3896	69	;	;	.
40318	3896	70	(	(	-LRB-
40318	3896	71	_	_	NNP
40318	3896	72	e	e	NNP
40318	3896	73	_	_	NNP
40318	3896	74	)	)	-RRB-
40318	3896	75	adding	add	VBG
40318	3896	76	the	the	DT
40318	3896	77	rennet	rennet	NN
40318	3896	78	extract	extract	NN
40318	3896	79	so	so	IN
40318	3896	80	that	that	IN
40318	3896	81	there	there	EX
40318	3896	82	will	will	MD
40318	3896	83	be	be	VB
40318	3896	84	sufficient	sufficient	JJ
40318	3896	85	time	time	NN
40318	3896	86	to	to	TO
40318	3896	87	firm	firm	VB
40318	3896	88	the	the	DT
40318	3896	89	curd	curd	NN
40318	3896	90	before	before	IN
40318	3896	91	the	the	DT
40318	3896	92	acid	acid	NN
40318	3896	93	has	have	VBZ
40318	3896	94	developed	develop	VBN
40318	3896	95	to	to	IN
40318	3896	96	such	such	PDT
40318	3896	97	a	a	DT
40318	3896	98	stage	stage	NN
40318	3896	99	that	that	IN
40318	3896	100	it	-PRON-	PRP
40318	3896	101	will	will	MD
40318	3896	102	be	be	VB
40318	3896	103	necessary	necessary	JJ
40318	3896	104	to	to	TO
40318	3896	105	draw	draw	VB
40318	3896	106	the	the	DT
40318	3896	107	whey	whey	NN
40318	3896	108	;	;	:
40318	3896	109	(	(	-LRB-
40318	3896	110	_	_	NNP
40318	3896	111	f	f	NNP
40318	3896	112	_	_	NNP
40318	3896	113	)	)	-RRB-
40318	3896	114	producing	produce	VBG
40318	3896	115	the	the	DT
40318	3896	116	proper	proper	JJ
40318	3896	117	final	final	JJ
40318	3896	118	water	water	NN
40318	3896	119	-	-	HYPH
40318	3896	120	content	content	NN
40318	3896	121	in	in	IN
40318	3896	122	the	the	DT
40318	3896	123	newly	newly	RB
40318	3896	124	made	make	VBN
40318	3896	125	cheese	cheese	NN
40318	3896	126	.	.	.
40318	3897	1	+254	+254	NNP
40318	3897	2	.	.	.
40318	3898	1	Sweet	sweet	JJ
40318	3898	2	or	or	CC
40318	3898	3	fruity	fruity	NN
40318	3898	4	flavors.+--These	flavors.+--These	NNS
40318	3898	5	are	be	VBP
40318	3898	6	the	the	DT
40318	3898	7	sweet	sweet	JJ
40318	3898	8	flavors	flavor	NNS
40318	3898	9	characteristic	characteristic	JJ
40318	3898	10	of	of	IN
40318	3898	11	strawberry	strawberry	NNP
40318	3898	12	,	,	,
40318	3898	13	raspberry	raspberry	NNP
40318	3898	14	and	and	CC
40318	3898	15	the	the	DT
40318	3898	16	like	like	JJ
40318	3898	17	.	.	.
40318	3899	1	Such	such	JJ
40318	3899	2	flavors	flavor	NNS
40318	3899	3	are	be	VBP
40318	3899	4	very	very	RB
40318	3899	5	objectionable	objectionable	JJ
40318	3899	6	and	and	CC
40318	3899	7	usually	usually	RB
40318	3899	8	increase	increase	VB
40318	3899	9	with	with	IN
40318	3899	10	the	the	DT
40318	3899	11	age	age	NN
40318	3899	12	of	of	IN
40318	3899	13	the	the	DT
40318	3899	14	cheese	cheese	NN
40318	3899	15	.	.	.
40318	3900	1	They	-PRON-	PRP
40318	3900	2	appear	appear	VBP
40318	3900	3	to	to	TO
40318	3900	4	be	be	VB
40318	3900	5	caused	cause	VBN
40318	3900	6	by	by	IN
40318	3900	7	:	:	:
40318	3900	8	(	(	-LRB-
40318	3900	9	_	_	NNP
40318	3900	10	a	a	DT
40318	3900	11	_	_	NNP
40318	3900	12	)	)	-RRB-
40318	3900	13	carrying	carry	VBG
40318	3900	14	both	both	CC
40318	3900	15	milk	milk	NN
40318	3900	16	and	and	CC
40318	3900	17	whey	whey	NN
40318	3900	18	in	in	IN
40318	3900	19	the	the	DT
40318	3900	20	same	same	JJ
40318	3900	21	cans	can	NNS
40318	3900	22	without	without	IN
40318	3900	23	properly	properly	RB
40318	3900	24	cleaning	clean	VBG
40318	3900	25	them	-PRON-	PRP
40318	3900	26	;	;	:
40318	3900	27	(	(	-LRB-
40318	3900	28	_	_	NNP
40318	3900	29	b	b	NNP
40318	3900	30	_	_	NNP
40318	3900	31	)	)	-RRB-
40318	3900	32	exposing	expose	VBG
40318	3900	33	milk	milk	NN
40318	3900	34	near	near	IN
40318	3900	35	hog	hog	NN
40318	3900	36	-	-	HYPH
40318	3900	37	pens	pen	NNS
40318	3900	38	where	where	WRB
40318	3900	39	whey	whey	NN
40318	3900	40	is	be	VBZ
40318	3900	41	fed	feed	VBN
40318	3900	42	;	;	:
40318	3900	43	(	(	-LRB-
40318	3900	44	_	_	NNP
40318	3900	45	c	c	NNP
40318	3900	46	_	_	NNP
40318	3900	47	)	)	-RRB-
40318	3900	48	dirty	dirty	JJ
40318	3900	49	whey	whey	NN
40318	3900	50	tanks	tank	NNS
40318	3900	51	at	at	IN
40318	3900	52	the	the	DT
40318	3900	53	cheese	cheese	NN
40318	3900	54	factory	factory	NN
40318	3900	55	;	;	:
40318	3900	56	(	(	-LRB-
40318	3900	57	_	_	NNP
40318	3900	58	d	d	NNP
40318	3900	59	_	_	NNP
40318	3900	60	)	)	-RRB-
40318	3900	61	micro	micro	JJ
40318	3900	62	-	-	NN
40318	3900	63	organisms	organism	NNS
40318	3900	64	which	which	WDT
40318	3900	65	get	get	VBP
40318	3900	66	into	into	IN
40318	3900	67	the	the	DT
40318	3900	68	milk	milk	NN
40318	3900	69	through	through	IN
40318	3900	70	any	any	DT
40318	3900	71	unclean	unclean	JJ
40318	3900	72	conditions	condition	NNS
40318	3900	73	.	.	.
40318	3901	1	These	these	DT
40318	3901	2	troubles	trouble	NNS
40318	3901	3	can	can	MD
40318	3901	4	be	be	VB
40318	3901	5	controlled	control	VBN
40318	3901	6	:	:	:
40318	3901	7	(	(	-LRB-
40318	3901	8	_	_	NNP
40318	3901	9	a	a	DT
40318	3901	10	_	_	NNP
40318	3901	11	)	)	-RRB-
40318	3901	12	if	if	IN
40318	3901	13	milk	milk	NN
40318	3901	14	and	and	CC
40318	3901	15	whey	whey	NN
40318	3901	16	must	must	MD
40318	3901	17	be	be	VB
40318	3901	18	carried	carry	VBN
40318	3901	19	in	in	IN
40318	3901	20	the	the	DT
40318	3901	21	same	same	JJ
40318	3901	22	cans	can	NNS
40318	3901	23	,	,	,
40318	3901	24	the	the	DT
40318	3901	25	cans	can	NNS
40318	3901	26	should	should	MD
40318	3901	27	be	be	VB
40318	3901	28	emptied	empty	VBN
40318	3901	29	immediately	immediately	RB
40318	3901	30	on	on	IN
40318	3901	31	arrival	arrival	NN
40318	3901	32	at	at	IN
40318	3901	33	the	the	DT
40318	3901	34	farm	farm	NN
40318	3901	35	and	and	CC
40318	3901	36	thoroughly	thoroughly	RB
40318	3901	37	washed	wash	VBD
40318	3901	38	and	and	CC
40318	3901	39	scalded	scald	VBD
40318	3901	40	;	;	:
40318	3901	41	(	(	-LRB-
40318	3901	42	_	_	NNP
40318	3901	43	b	b	NNP
40318	3901	44	_	_	NNP
40318	3901	45	)	)	-RRB-
40318	3901	46	the	the	DT
40318	3901	47	whey	whey	NN
40318	3901	48	vat	vat	NN
40318	3901	49	at	at	IN
40318	3901	50	the	the	DT
40318	3901	51	factory	factory	NN
40318	3901	52	should	should	MD
40318	3901	53	be	be	VB
40318	3901	54	kept	keep	VBN
40318	3901	55	clean	clean	JJ
40318	3901	56	and	and	CC
40318	3901	57	sweet	sweet	JJ
40318	3901	58	;	;	:
40318	3901	59	(	(	-LRB-
40318	3901	60	_	_	NNP
40318	3901	61	c	c	NNP
40318	3901	62	_	_	NNP
40318	3901	63	)	)	-RRB-
40318	3901	64	the	the	DT
40318	3901	65	starter	starter	NN
40318	3901	66	must	must	MD
40318	3901	67	have	have	VB
40318	3901	68	the	the	DT
40318	3901	69	proper	proper	JJ
40318	3901	70	clean	clean	JJ
40318	3901	71	flavor	flavor	NN
40318	3901	72	.	.	.
40318	3902	1	Other	other	JJ
40318	3902	2	defects	defect	NNS
40318	3902	3	may	may	MD
40318	3902	4	be	be	VB
40318	3902	5	classed	class	VBN
40318	3902	6	as	as	IN
40318	3902	7	"	"	``
40318	3902	8	off	off	IN
40318	3902	9	flavors	flavor	NNS
40318	3902	10	,	,	,
40318	3902	11	"	"	''
40318	3902	12	"	"	``
40318	3902	13	dirty	dirty	JJ
40318	3902	14	flavors	flavor	NNS
40318	3902	15	,	,	,
40318	3902	16	"	"	''
40318	3902	17	"	"	``
40318	3902	18	bitter	bitter	JJ
40318	3902	19	flavors	flavor	NNS
40318	3902	20	"	"	''
40318	3902	21	and	and	CC
40318	3902	22	the	the	DT
40318	3902	23	like	like	JJ
40318	3902	24	.	.	.
40318	3903	1	These	these	DT
40318	3903	2	are	be	VBP
40318	3903	3	undoubtedly	undoubtedly	RB
40318	3903	4	due	due	JJ
40318	3903	5	to	to	IN
40318	3903	6	unsanitary	unsanitary	JJ
40318	3903	7	conditions	condition	NNS
40318	3903	8	whereby	whereby	WRB
40318	3903	9	undesirable	undesirable	JJ
40318	3903	10	organisms	organism	NNS
40318	3903	11	get	get	VBP
40318	3903	12	into	into	IN
40318	3903	13	the	the	DT
40318	3903	14	milk	milk	NN
40318	3903	15	,	,	,
40318	3903	16	even	even	RB
40318	3903	17	though	though	IN
40318	3903	18	the	the	DT
40318	3903	19	particular	particular	JJ
40318	3903	20	organism	organism	NN
40318	3903	21	is	be	VBZ
40318	3903	22	often	often	RB
40318	3903	23	not	not	RB
40318	3903	24	determined	determine	VBN
40318	3903	25	.	.	.
40318	3904	1	The	the	DT
40318	3904	2	flavors	flavor	NNS
40318	3904	3	may	may	MD
40318	3904	4	be	be	VB
40318	3904	5	improved	improve	VBN
40318	3904	6	by	by	IN
40318	3904	7	the	the	DT
40318	3904	8	use	use	NN
40318	3904	9	of	of	IN
40318	3904	10	a	a	DT
40318	3904	11	clean	clean	JJ
40318	3904	12	-	-	HYPH
40318	3904	13	flavored	flavor	VBN
40318	3904	14	commercial	commercial	JJ
40318	3904	15	starter	starter	NN
40318	3904	16	and	and	CC
40318	3904	17	by	by	IN
40318	3904	18	airing	air	VBG
40318	3904	19	the	the	DT
40318	3904	20	curd	curd	NN
40318	3904	21	after	after	IN
40318	3904	22	milling	mill	VBG
40318	3904	23	before	before	IN
40318	3904	24	salting	salt	VBG
40318	3904	25	.	.	.
40318	3905	1	The	the	DT
40318	3905	2	best	good	JJS
40318	3905	3	remedy	remedy	NN
40318	3905	4	is	be	VBZ
40318	3905	5	to	to	TO
40318	3905	6	remove	remove	VB
40318	3905	7	the	the	DT
40318	3905	8	source	source	NN
40318	3905	9	of	of	IN
40318	3905	10	the	the	DT
40318	3905	11	difficulty	difficulty	NN
40318	3905	12	.	.	.
40318	3906	1	+255	+255	NNP
40318	3906	2	.	.	.
40318	3907	1	Defects	defect	NNS
40318	3907	2	in	in	IN
40318	3907	3	body	body	NN
40318	3907	4	and	and	CC
40318	3907	5	texture.+--The	texture.+--the	CD
40318	3907	6	body	body	NN
40318	3907	7	and	and	CC
40318	3907	8	texture	texture	NN
40318	3907	9	should	should	MD
40318	3907	10	be	be	VB
40318	3907	11	close	close	JJ
40318	3907	12	.	.	.
40318	3908	1	A	a	DT
40318	3908	2	sample	sample	NN
40318	3908	3	rubbed	rub	VBN
40318	3908	4	between	between	IN
40318	3908	5	the	the	DT
40318	3908	6	thumb	thumb	NN
40318	3908	7	and	and	CC
40318	3908	8	fingers	finger	NNS
40318	3908	9	should	should	MD
40318	3908	10	be	be	VB
40318	3908	11	smooth	smooth	JJ
40318	3908	12	and	and	CC
40318	3908	13	waxy	waxy	RB
40318	3908	14	.	.	.
40318	3909	1	Any	any	DT
40318	3909	2	condition	condition	NN
40318	3909	3	which	which	WDT
40318	3909	4	causes	cause	VBZ
40318	3909	5	a	a	DT
40318	3909	6	body	body	NN
40318	3909	7	and	and	CC
40318	3909	8	texture	texture	NN
40318	3909	9	other	other	JJ
40318	3909	10	than	than	IN
40318	3909	11	this	this	DT
40318	3909	12	is	be	VBZ
40318	3909	13	to	to	TO
40318	3909	14	be	be	VB
40318	3909	15	avoided	avoid	VBN
40318	3909	16	.	.	.
40318	3910	1	+256	+256	NNP
40318	3910	2	.	.	.
40318	3911	1	Loose	loose	JJ
40318	3911	2	or	or	CC
40318	3911	3	open	open	JJ
40318	3911	4	texture.+--A	texture.+--a	NN
40318	3911	5	cheese	cheese	NN
40318	3911	6	with	with	IN
40318	3911	7	this	this	DT
40318	3911	8	defect	defect	NN
40318	3911	9	is	be	VBZ
40318	3911	10	full	full	JJ
40318	3911	11	of	of	IN
40318	3911	12	irregularly	irregularly	RB
40318	3911	13	shaped	shape	VBN
40318	3911	14	holes	hole	NNS
40318	3911	15	and	and	CC
40318	3911	16	usually	usually	RB
40318	3911	17	soft	soft	JJ
40318	3911	18	or	or	CC
40318	3911	19	weak	weak	JJ
40318	3911	20	-	-	HYPH
40318	3911	21	bodied	bodied	JJ
40318	3911	22	.	.	.
40318	3912	1	This	this	DT
40318	3912	2	is	be	VBZ
40318	3912	3	serious	serious	JJ
40318	3912	4	if	if	IN
40318	3912	5	the	the	DT
40318	3912	6	cheese	cheese	NN
40318	3912	7	is	be	VBZ
40318	3912	8	to	to	TO
40318	3912	9	be	be	VB
40318	3912	10	held	hold	VBN
40318	3912	11	for	for	IN
40318	3912	12	some	some	DT
40318	3912	13	time	time	NN
40318	3912	14	.	.	.
40318	3913	1	Moisture	moisture	NN
40318	3913	2	and	and	CC
40318	3913	3	fat	fat	NN
40318	3913	4	are	be	VBP
40318	3913	5	likely	likely	JJ
40318	3913	6	to	to	TO
40318	3913	7	collect	collect	VB
40318	3913	8	in	in	IN
40318	3913	9	these	these	DT
40318	3913	10	holes	hole	NNS
40318	3913	11	and	and	CC
40318	3913	12	cause	cause	VB
40318	3913	13	the	the	DT
40318	3913	14	cheese	cheese	NN
40318	3913	15	to	to	TO
40318	3913	16	deteriorate	deteriorate	VB
40318	3913	17	,	,	,
40318	3913	18	thereby	thereby	RB
40318	3913	19	shortening	shorten	VBG
40318	3913	20	its	-PRON-	PRP$
40318	3913	21	commercial	commercial	JJ
40318	3913	22	life	life	NN
40318	3913	23	.	.	.
40318	3914	1	Several	several	JJ
40318	3914	2	causes	cause	NNS
40318	3914	3	may	may	MD
40318	3914	4	bring	bring	VB
40318	3914	5	about	about	RP
40318	3914	6	this	this	DT
40318	3914	7	condition	condition	NN
40318	3914	8	:	:	:
40318	3914	9	(	(	-LRB-
40318	3914	10	_	_	NNP
40318	3914	11	a	a	DT
40318	3914	12	_	_	NNP
40318	3914	13	)	)	-RRB-
40318	3914	14	insufficient	insufficient	JJ
40318	3914	15	cheddaring	cheddaring	NN
40318	3914	16	;	;	,
40318	3914	17	(	(	-LRB-
40318	3914	18	_	_	NNP
40318	3914	19	b	b	NNP
40318	3914	20	_	_	NNP
40318	3914	21	)	)	-RRB-
40318	3914	22	pressing	press	VBG
40318	3914	23	at	at	IN
40318	3914	24	too	too	RB
40318	3914	25	high	high	JJ
40318	3914	26	a	a	DT
40318	3914	27	temperature	temperature	NN
40318	3914	28	;	;	,
40318	3914	29	(	(	-LRB-
40318	3914	30	_	_	NNP
40318	3914	31	c	c	NNP
40318	3914	32	_	_	NNP
40318	3914	33	)	)	-RRB-
40318	3914	34	inadequate	inadequate	JJ
40318	3914	35	pressing	pressing	NN
40318	3914	36	;	;	:
40318	3914	37	(	(	-LRB-
40318	3914	38	_	_	NNP
40318	3914	39	d	d	NNP
40318	3914	40	_	_	NNP
40318	3914	41	)	)	-RRB-
40318	3914	42	development	development	NN
40318	3914	43	of	of	IN
40318	3914	44	too	too	RB
40318	3914	45	little	little	JJ
40318	3914	46	acid	acid	NN
40318	3914	47	.	.	.
40318	3915	1	The	the	DT
40318	3915	2	corresponding	correspond	VBG
40318	3915	3	remedies	remedy	NNS
40318	3915	4	are	be	VBP
40318	3915	5	:	:	:
40318	3915	6	(	(	-LRB-
40318	3915	7	_	_	NNP
40318	3915	8	a	a	DT
40318	3915	9	_	_	NNP
40318	3915	10	)	)	-RRB-
40318	3915	11	cheddar	cheddar	VB
40318	3915	12	the	the	DT
40318	3915	13	curd	curd	NN
40318	3915	14	until	until	IN
40318	3915	15	the	the	DT
40318	3915	16	holes	hole	NNS
40318	3915	17	are	be	VBP
40318	3915	18	closed	closed	JJ
40318	3915	19	and	and	CC
40318	3915	20	the	the	DT
40318	3915	21	curd	curd	NN
40318	3915	22	is	be	VBZ
40318	3915	23	solid	solid	JJ
40318	3915	24	;	;	:
40318	3915	25	(	(	-LRB-
40318	3915	26	_	_	NNP
40318	3915	27	b	b	NNP
40318	3915	28	_	_	NNP
40318	3915	29	)	)	-RRB-
40318	3915	30	cool	cool	VBP
40318	3915	31	the	the	DT
40318	3915	32	curd	curd	NN
40318	3915	33	to	to	IN
40318	3915	34	80	80	CD
40318	3915	35	°	°	,
40318	3915	36	F.	F.	NNP
40318	3915	37	before	before	IN
40318	3915	38	putting	put	VBG
40318	3915	39	to	to	IN
40318	3915	40	press	press	NN
40318	3915	41	;	;	:
40318	3915	42	(	(	-LRB-
40318	3915	43	_	_	NNP
40318	3915	44	c	c	NNP
40318	3915	45	_	_	NNP
40318	3915	46	)	)	-RRB-
40318	3915	47	press	press	VB
40318	3915	48	the	the	DT
40318	3915	49	curd	curd	NN
40318	3915	50	longer	long	RBR
40318	3915	51	,	,	,
40318	3915	52	possibly	possibly	RB
40318	3915	53	twenty	twenty	CD
40318	3915	54	-	-	HYPH
40318	3915	55	four	four	CD
40318	3915	56	to	to	TO
40318	3915	57	twenty	twenty	CD
40318	3915	58	-	-	HYPH
40318	3915	59	six	six	CD
40318	3915	60	hours	hour	NNS
40318	3915	61	;	;	,
40318	3915	62	(	(	-LRB-
40318	3915	63	_	_	NNP
40318	3915	64	d	d	NNP
40318	3915	65	_	_	NNP
40318	3915	66	)	)	-RRB-
40318	3915	67	develop	develop	VB
40318	3915	68	a	a	DT
40318	3915	69	little	little	RB
40318	3915	70	higher	high	JJR
40318	3915	71	acid	acid	NN
40318	3915	72	in	in	IN
40318	3915	73	the	the	DT
40318	3915	74	whey	whey	NN
40318	3915	75	before	before	IN
40318	3915	76	removing	remove	VBG
40318	3915	77	the	the	DT
40318	3915	78	curd	curd	NN
40318	3915	79	.	.	.
40318	3916	1	+257	+257	NN
40318	3916	2	.	.	.
40318	3917	1	Dry	Dry	NNP
40318	3917	2	body.+--A	body.+--a	NN
40318	3917	3	cheese	cheese	NN
40318	3917	4	with	with	IN
40318	3917	5	this	this	DT
40318	3917	6	defect	defect	NN
40318	3917	7	is	be	VBZ
40318	3917	8	usually	usually	RB
40318	3917	9	firm	firm	JJ
40318	3917	10	,	,	,
40318	3917	11	hard	hard	JJ
40318	3917	12	and	and	CC
40318	3917	13	dry	dry	JJ
40318	3917	14	,	,	,
40318	3917	15	sometimes	sometimes	RB
40318	3917	16	rubbery	rubbery	JJ
40318	3917	17	or	or	CC
40318	3917	18	corky	corky	JJ
40318	3917	19	.	.	.
40318	3918	1	This	this	DT
40318	3918	2	may	may	MD
40318	3918	3	result	result	VB
40318	3918	4	from	from	IN
40318	3918	5	lack	lack	NN
40318	3918	6	of	of	IN
40318	3918	7	moisture	moisture	NN
40318	3918	8	,	,	,
40318	3918	9	fat	fat	NN
40318	3918	10	or	or	CC
40318	3918	11	both	both	DT
40318	3918	12	,	,	,
40318	3918	13	and	and	CC
40318	3918	14	may	may	MD
40318	3918	15	be	be	VB
40318	3918	16	due	due	IN
40318	3918	17	to	to	IN
40318	3918	18	the	the	DT
40318	3918	19	following	follow	VBG
40318	3918	20	causes	cause	NNS
40318	3918	21	:	:	:
40318	3918	22	(	(	-LRB-
40318	3918	23	_	_	NNP
40318	3918	24	a	a	DT
40318	3918	25	_	_	NNP
40318	3918	26	)	)	-RRB-
40318	3918	27	making	make	VBG
40318	3918	28	the	the	DT
40318	3918	29	cheese	cheese	NN
40318	3918	30	from	from	IN
40318	3918	31	partly	partly	RB
40318	3918	32	skimmed	skim	VBN
40318	3918	33	-	-	HYPH
40318	3918	34	milk	milk	NN
40318	3918	35	;	;	,
40318	3918	36	(	(	-LRB-
40318	3918	37	_	_	NNP
40318	3918	38	b	b	NNP
40318	3918	39	_	_	NNP
40318	3918	40	)	)	-RRB-
40318	3918	41	heating	heat	VBG
40318	3918	42	the	the	DT
40318	3918	43	curd	curd	NN
40318	3918	44	in	in	IN
40318	3918	45	the	the	DT
40318	3918	46	whey	whey	NN
40318	3918	47	for	for	IN
40318	3918	48	too	too	RB
40318	3918	49	long	long	RB
40318	3918	50	a	a	DT
40318	3918	51	time	time	NN
40318	3918	52	;	;	:
40318	3918	53	(	(	-LRB-
40318	3918	54	_	_	NNP
40318	3918	55	c	c	NNP
40318	3918	56	_	_	NNP
40318	3918	57	)	)	-RRB-
40318	3918	58	heating	heat	VBG
40318	3918	59	the	the	DT
40318	3918	60	curd	curd	NN
40318	3918	61	too	too	RB
40318	3918	62	high	high	RB
40318	3918	63	;	;	:
40318	3918	64	(	(	-LRB-
40318	3918	65	_	_	NNP
40318	3918	66	d	d	NNP
40318	3918	67	_	_	NNP
40318	3918	68	)	)	-RRB-
40318	3918	69	stirring	stir	VBG
40318	3918	70	the	the	DT
40318	3918	71	curd	curd	NN
40318	3918	72	too	too	RB
40318	3918	73	much	much	RB
40318	3918	74	in	in	IN
40318	3918	75	the	the	DT
40318	3918	76	whey	whey	NN
40318	3918	77	or	or	CC
40318	3918	78	as	as	IN
40318	3918	79	the	the	DT
40318	3918	80	last	last	JJ
40318	3918	81	of	of	IN
40318	3918	82	the	the	DT
40318	3918	83	whey	whey	NN
40318	3918	84	is	be	VBZ
40318	3918	85	removed	remove	VBN
40318	3918	86	;	;	:
40318	3918	87	(	(	-LRB-
40318	3918	88	_	_	NNP
40318	3918	89	e	e	NNP
40318	3918	90	_	_	NNP
40318	3918	91	)	)	-RRB-
40318	3918	92	using	use	VBG
40318	3918	93	too	too	RB
40318	3918	94	much	much	JJ
40318	3918	95	salt	salt	NN
40318	3918	96	;	;	:
40318	3918	97	(	(	-LRB-
40318	3918	98	_	_	NNP
40318	3918	99	f	f	NNP
40318	3918	100	_	_	NNP
40318	3918	101	)	)	-RRB-
40318	3918	102	developing	develop	VBG
40318	3918	103	of	of	IN
40318	3918	104	too	too	RB
40318	3918	105	much	much	JJ
40318	3918	106	acid	acid	NN
40318	3918	107	in	in	IN
40318	3918	108	the	the	DT
40318	3918	109	whey	whey	NN
40318	3918	110	;	;	:
40318	3918	111	(	(	-LRB-
40318	3918	112	_	_	NNP
40318	3918	113	g	g	NNP
40318	3918	114	_	_	NNP
40318	3918	115	)	)	-RRB-
40318	3918	116	curing	cure	VBG
40318	3918	117	the	the	DT
40318	3918	118	cheese	cheese	NN
40318	3918	119	in	in	IN
40318	3918	120	too	too	RB
40318	3918	121	hot	hot	JJ
40318	3918	122	or	or	CC
40318	3918	123	too	too	RB
40318	3918	124	dry	dry	JJ
40318	3918	125	a	a	DT
40318	3918	126	curing	curing	NN
40318	3918	127	-	-	HYPH
40318	3918	128	room	room	NN
40318	3918	129	;	;	,
40318	3918	130	(	(	-LRB-
40318	3918	131	_	_	NNP
40318	3918	132	h	h	NNP
40318	3918	133	_	_	NNP
40318	3918	134	)	)	-RRB-
40318	3918	135	not	not	RB
40318	3918	136	piling	pile	VBG
40318	3918	137	the	the	DT
40318	3918	138	curd	curd	NN
40318	3918	139	high	high	RB
40318	3918	140	or	or	CC
40318	3918	141	fast	fast	RB
40318	3918	142	enough	enough	RB
40318	3918	143	in	in	IN
40318	3918	144	the	the	DT
40318	3918	145	cheddaring	cheddare	VBG
40318	3918	146	process	process	NN
40318	3918	147	.	.	.
40318	3919	1	The	the	DT
40318	3919	2	cause	cause	NN
40318	3919	3	should	should	MD
40318	3919	4	be	be	VB
40318	3919	5	located	locate	VBN
40318	3919	6	and	and	CC
40318	3919	7	the	the	DT
40318	3919	8	corresponding	correspond	VBG
40318	3919	9	remedy	remedy	NN
40318	3919	10	found	find	VBD
40318	3919	11	,	,	,
40318	3919	12	as	as	IN
40318	3919	13	follows	follow	VBZ
40318	3919	14	:	:	:
40318	3919	15	(	(	-LRB-
40318	3919	16	_	_	NNP
40318	3919	17	a	a	DT
40318	3919	18	_	_	NNP
40318	3919	19	)	)	-RRB-
40318	3919	20	make	make	VB
40318	3919	21	cheese	cheese	NN
40318	3919	22	only	only	RB
40318	3919	23	from	from	IN
40318	3919	24	whole	whole	JJ
40318	3919	25	milk	milk	NN
40318	3919	26	;	;	,
40318	3919	27	(	(	-LRB-
40318	3919	28	_	_	NNP
40318	3919	29	b	b	NNP
40318	3919	30	_	_	NNP
40318	3919	31	)	)	-RRB-
40318	3919	32	draw	draw	VB
40318	3919	33	the	the	DT
40318	3919	34	whey	whey	NN
40318	3919	35	sooner	soon	RBR
40318	3919	36	;	;	,
40318	3919	37	(	(	-LRB-
40318	3919	38	_	_	NNP
40318	3919	39	c	c	NNP
40318	3919	40	_	_	NNP
40318	3919	41	)	)	-RRB-
40318	3919	42	firm	firm	VB
40318	3919	43	the	the	DT
40318	3919	44	curd	curd	NN
40318	3919	45	at	at	IN
40318	3919	46	as	as	RB
40318	3919	47	low	low	JJ
40318	3919	48	temperature	temperature	NN
40318	3919	49	as	as	IN
40318	3919	50	possible	possible	JJ
40318	3919	51	in	in	IN
40318	3919	52	the	the	DT
40318	3919	53	whey	whey	NN
40318	3919	54	;	;	:
40318	3919	55	(	(	-LRB-
40318	3919	56	_	_	NNP
40318	3919	57	d	d	NNP
40318	3919	58	_	_	NNP
40318	3919	59	)	)	-RRB-
40318	3919	60	stir	stir	VB
40318	3919	61	the	the	DT
40318	3919	62	curd	curd	NN
40318	3919	63	in	in	IN
40318	3919	64	the	the	DT
40318	3919	65	whey	whey	NN
40318	3919	66	only	only	RB
40318	3919	67	enough	enough	RB
40318	3919	68	to	to	TO
40318	3919	69	keep	keep	VB
40318	3919	70	the	the	DT
40318	3919	71	curd	curd	NN
40318	3919	72	particles	particle	NNS
40318	3919	73	separated	separate	VBN
40318	3919	74	but	but	CC
40318	3919	75	do	do	VBP
40318	3919	76	not	not	RB
40318	3919	77	hand	hand	VB
40318	3919	78	-	-	HYPH
40318	3919	79	stir	stir	VB
40318	3919	80	it	-PRON-	PRP
40318	3919	81	;	;	:
40318	3919	82	(	(	-LRB-
40318	3919	83	_	_	NNP
40318	3919	84	e	e	NNP
40318	3919	85	_	_	NNP
40318	3919	86	)	)	-RRB-
40318	3919	87	use	use	VB
40318	3919	88	less	less	JJR
40318	3919	89	salt	salt	NN
40318	3919	90	;	;	,
40318	3919	91	(	(	-LRB-
40318	3919	92	_	_	NNP
40318	3919	93	f	f	NNP
40318	3919	94	_	_	NNP
40318	3919	95	)	)	-RRB-
40318	3919	96	develop	develop	VB
40318	3919	97	less	less	JJR
40318	3919	98	acid	acid	NN
40318	3919	99	in	in	IN
40318	3919	100	the	the	DT
40318	3919	101	whey	whey	NN
40318	3919	102	;	;	:
40318	3919	103	(	(	-LRB-
40318	3919	104	_	_	NNP
40318	3919	105	g	g	NNP
40318	3919	106	_	_	NNP
40318	3919	107	)	)	-RRB-
40318	3919	108	cure	cure	VB
40318	3919	109	the	the	DT
40318	3919	110	cheese	cheese	NN
40318	3919	111	in	in	IN
40318	3919	112	a	a	DT
40318	3919	113	cool	cool	JJ
40318	3919	114	moist	moist	NN
40318	3919	115	curing	curing	NN
40318	3919	116	-	-	HYPH
40318	3919	117	room	room	NN
40318	3919	118	;	;	,
40318	3919	119	(	(	-LRB-
40318	3919	120	_	_	NNP
40318	3919	121	h	h	NNP
40318	3919	122	_	_	NNP
40318	3919	123	)	)	-RRB-
40318	3919	124	pile	pile	VB
40318	3919	125	the	the	DT
40318	3919	126	curd	curd	NN
40318	3919	127	sooner	soon	RBR
40318	3919	128	and	and	CC
40318	3919	129	higher	higher	RBR
40318	3919	130	during	during	IN
40318	3919	131	the	the	DT
40318	3919	132	cheddaring	cheddare	VBG
40318	3919	133	process	process	NN
40318	3919	134	.	.	.
40318	3920	1	The	the	DT
40318	3920	2	number	number	NN
40318	3920	3	of	of	IN
40318	3920	4	causes	cause	NNS
40318	3920	5	which	which	WDT
40318	3920	6	may	may	MD
40318	3920	7	singly	singly	RB
40318	3920	8	or	or	CC
40318	3920	9	in	in	IN
40318	3920	10	combination	combination	NN
40318	3920	11	produce	produce	NN
40318	3920	12	dry	dry	JJ
40318	3920	13	cheese	cheese	NN
40318	3920	14	demands	demand	VBZ
40318	3920	15	experience	experience	NN
40318	3920	16	and	and	CC
40318	3920	17	technical	technical	JJ
40318	3920	18	skill	skill	NN
40318	3920	19	that	that	WDT
40318	3920	20	calls	call	VBZ
40318	3920	21	for	for	IN
40318	3920	22	the	the	DT
40318	3920	23	development	development	NN
40318	3920	24	of	of	IN
40318	3920	25	a	a	DT
40318	3920	26	high	high	JJ
40318	3920	27	degree	degree	NN
40318	3920	28	of	of	IN
40318	3920	29	judgment	judgment	NN
40318	3920	30	.	.	.
40318	3921	1	+258	+258	NNP
40318	3921	2	.	.	.
40318	3922	1	Gassy	gassy	JJ
40318	3922	2	textured	texture	VBN
40318	3922	3	cheese.+--Gassy	cheese.+--gassy	JJ
40318	3922	4	cheese	cheese	NN
40318	3922	5	has	have	VBZ
40318	3922	6	large	large	JJ
40318	3922	7	numbers	number	NNS
40318	3922	8	of	of	IN
40318	3922	9	very	very	RB
40318	3922	10	small	small	JJ
40318	3922	11	round	round	NN
40318	3922	12	or	or	CC
40318	3922	13	slightly	slightly	RB
40318	3922	14	flattened	flatten	VBD
40318	3922	15	holes	hole	NNS
40318	3922	16	.	.	.
40318	3923	1	When	when	WRB
40318	3923	2	round	round	RB
40318	3923	3	these	these	DT
40318	3923	4	are	be	VBP
40318	3923	5	called	call	VBN
40318	3923	6	"	"	``
40318	3923	7	pin	pin	NN
40318	3923	8	-	-	HYPH
40318	3923	9	holes	hole	NNS
40318	3923	10	,	,	,
40318	3923	11	"	"	''
40318	3923	12	and	and	CC
40318	3923	13	when	when	WRB
40318	3923	14	slightly	slightly	RB
40318	3923	15	flattened	flatten	VBD
40318	3923	16	"	"	``
40318	3923	17	fish	fish	NN
40318	3923	18	eye	eye	NN
40318	3923	19	"	"	''
40318	3923	20	openings	opening	NNS
40318	3923	21	.	.	.
40318	3924	1	These	these	DT
40318	3924	2	are	be	VBP
40318	3924	3	due	due	JJ
40318	3924	4	to	to	IN
40318	3924	5	the	the	DT
40318	3924	6	formation	formation	NN
40318	3924	7	of	of	IN
40318	3924	8	gas	gas	NN
40318	3924	9	by	by	IN
40318	3924	10	the	the	DT
40318	3924	11	micro	micro	JJ
40318	3924	12	-	-	HYPH
40318	3924	13	organisms	organism	NNS
40318	3924	14	in	in	IN
40318	3924	15	the	the	DT
40318	3924	16	cheese	cheese	NN
40318	3924	17	.	.	.
40318	3925	1	When	when	WRB
40318	3925	2	a	a	DT
40318	3925	3	cheese	cheese	NN
40318	3925	4	is	be	VBZ
40318	3925	5	gassy	gassy	JJ
40318	3925	6	,	,	,
40318	3925	7	it	-PRON-	PRP
40318	3925	8	usually	usually	RB
40318	3925	9	puffs	puff	VBZ
40318	3925	10	up	up	RP
40318	3925	11	from	from	IN
40318	3925	12	gas	gas	NN
40318	3925	13	pressure	pressure	NN
40318	3925	14	as	as	IN
40318	3925	15	in	in	IN
40318	3925	16	the	the	DT
40318	3925	17	rising	rising	NN
40318	3925	18	of	of	IN
40318	3925	19	bread	bread	NN
40318	3925	20	.	.	.
40318	3926	1	If	if	IN
40318	3926	2	enough	enough	JJ
40318	3926	3	gas	gas	NN
40318	3926	4	is	be	VBZ
40318	3926	5	formed	form	VBN
40318	3926	6	,	,	,
40318	3926	7	it	-PRON-	PRP
40318	3926	8	will	will	MD
40318	3926	9	cause	cause	VB
40318	3926	10	the	the	DT
40318	3926	11	cheese	cheese	NN
40318	3926	12	to	to	TO
40318	3926	13	break	break	VB
40318	3926	14	or	or	CC
40318	3926	15	crack	crack	VB
40318	3926	16	open	open	JJ
40318	3926	17	.	.	.
40318	3927	1	Instead	instead	RB
40318	3927	2	of	of	IN
40318	3927	3	being	be	VBG
40318	3927	4	flat	flat	JJ
40318	3927	5	on	on	IN
40318	3927	6	the	the	DT
40318	3927	7	ends	end	NNS
40318	3927	8	,	,	,
40318	3927	9	such	such	PDT
40318	3927	10	a	a	DT
40318	3927	11	cheese	cheese	NN
40318	3927	12	becomes	become	VBZ
40318	3927	13	so	so	RB
40318	3927	14	nearly	nearly	RB
40318	3927	15	spherical	spherical	JJ
40318	3927	16	as	as	IN
40318	3927	17	to	to	TO
40318	3927	18	roll	roll	VB
40318	3927	19	from	from	IN
40318	3927	20	the	the	DT
40318	3927	21	shelf	shelf	NN
40318	3927	22	at	at	IN
40318	3927	23	times	time	NNS
40318	3927	24	.	.	.
40318	3928	1	The	the	DT
40318	3928	2	gas	gas	NN
40318	3928	3	-	-	HYPH
40318	3928	4	producing	produce	VBG
40318	3928	5	organisms	organism	NNS
40318	3928	6	enter	enter	VBP
40318	3928	7	because	because	IN
40318	3928	8	of	of	IN
40318	3928	9	unclean	unclean	JJ
40318	3928	10	conditions	condition	NNS
40318	3928	11	somewhere	somewhere	RB
40318	3928	12	in	in	IN
40318	3928	13	the	the	DT
40318	3928	14	handling	handling	NN
40318	3928	15	of	of	IN
40318	3928	16	the	the	DT
40318	3928	17	milk	milk	NN
40318	3928	18	and	and	CC
40318	3928	19	the	the	DT
40318	3928	20	making	making	NN
40318	3928	21	of	of	IN
40318	3928	22	the	the	DT
40318	3928	23	cheese	cheese	NN
40318	3928	24	.	.	.
40318	3929	1	Some	some	DT
40318	3929	2	of	of	IN
40318	3929	3	the	the	DT
40318	3929	4	common	common	JJ
40318	3929	5	sources	source	NNS
40318	3929	6	of	of	IN
40318	3929	7	gas	gas	NN
40318	3929	8	organisms	organism	NNS
40318	3929	9	are	be	VBP
40318	3929	10	:	:	:
40318	3929	11	(	(	-LRB-
40318	3929	12	_	_	NNP
40318	3929	13	a	a	DT
40318	3929	14	_	_	NNP
40318	3929	15	)	)	-RRB-
40318	3929	16	unclean	unclean	JJ
40318	3929	17	milkers	milker	NNS
40318	3929	18	;	;	:
40318	3929	19	(	(	-LRB-
40318	3929	20	_	_	NNP
40318	3929	21	b	b	NNP
40318	3929	22	_	_	NNP
40318	3929	23	)	)	-RRB-
40318	3929	24	dirty	dirty	JJ
40318	3929	25	cows	cow	NNS
40318	3929	26	;	;	:
40318	3929	27	(	(	-LRB-
40318	3929	28	_	_	NNP
40318	3929	29	c	c	NNP
40318	3929	30	_	_	NNP
40318	3929	31	)	)	-RRB-
40318	3929	32	aërating	aërate	VBG
40318	3929	33	the	the	DT
40318	3929	34	milk	milk	NN
40318	3929	35	in	in	IN
40318	3929	36	impure	impure	NN
40318	3929	37	air	air	NN
40318	3929	38	,	,	,
40318	3929	39	especially	especially	RB
40318	3929	40	air	air	NN
40318	3929	41	from	from	IN
40318	3929	42	hog	hog	NN
40318	3929	43	-	-	HYPH
40318	3929	44	pens	pen	NNS
40318	3929	45	where	where	WRB
40318	3929	46	the	the	DT
40318	3929	47	whey	whey	NN
40318	3929	48	is	be	VBZ
40318	3929	49	fed	feed	VBN
40318	3929	50	;	;	:
40318	3929	51	(	(	-LRB-
40318	3929	52	_	_	NNP
40318	3929	53	d	d	NNP
40318	3929	54	_	_	NNP
40318	3929	55	)	)	-RRB-
40318	3929	56	allowing	allow	VBG
40318	3929	57	the	the	DT
40318	3929	58	cows	cow	NNS
40318	3929	59	to	to	TO
40318	3929	60	wade	wade	VB
40318	3929	61	in	in	IN
40318	3929	62	stagnant	stagnant	JJ
40318	3929	63	water	water	NN
40318	3929	64	or	or	CC
40318	3929	65	in	in	IN
40318	3929	66	mud	mud	NN
40318	3929	67	or	or	CC
40318	3929	68	in	in	IN
40318	3929	69	filthy	filthy	JJ
40318	3929	70	barnyards	barnyard	NNS
40318	3929	71	and	and	CC
40318	3929	72	then	then	RB
40318	3929	73	not	not	RB
40318	3929	74	thoroughly	thoroughly	RB
40318	3929	75	cleaning	clean	VBG
40318	3929	76	the	the	DT
40318	3929	77	cows	cow	NNS
40318	3929	78	before	before	IN
40318	3929	79	milking	milk	VBG
40318	3929	80	;	;	:
40318	3929	81	(	(	-LRB-
40318	3929	82	_	_	NNP
40318	3929	83	e	e	NNP
40318	3929	84	_	_	NNP
40318	3929	85	)	)	-RRB-
40318	3929	86	exposing	expose	VBG
40318	3929	87	the	the	DT
40318	3929	88	milk	milk	NN
40318	3929	89	to	to	IN
40318	3929	90	the	the	DT
40318	3929	91	dust	dust	NN
40318	3929	92	from	from	IN
40318	3929	93	hay	hay	NN
40318	3929	94	and	and	CC
40318	3929	95	feed	feed	NN
40318	3929	96	;	;	,
40318	3929	97	(	(	-LRB-
40318	3929	98	_	_	NNP
40318	3929	99	f	f	NNP
40318	3929	100	_	_	NNP
40318	3929	101	)	)	-RRB-
40318	3929	102	dirty	dirty	JJ
40318	3929	103	whey	whey	NN
40318	3929	104	tanks	tank	NNS
40318	3929	105	;	;	:
40318	3929	106	(	(	-LRB-
40318	3929	107	_	_	NNP
40318	3929	108	g	g	NNP
40318	3929	109	_	_	NNP
40318	3929	110	)	)	-RRB-
40318	3929	111	drawing	draw	VBG
40318	3929	112	milk	milk	NN
40318	3929	113	and	and	CC
40318	3929	114	whey	whey	NN
40318	3929	115	in	in	IN
40318	3929	116	the	the	DT
40318	3929	117	same	same	JJ
40318	3929	118	cans	can	NNS
40318	3929	119	without	without	IN
40318	3929	120	afterward	afterward	RB
40318	3929	121	thoroughly	thoroughly	RB
40318	3929	122	washing	wash	VBG
40318	3929	123	them	-PRON-	PRP
40318	3929	124	;	;	:
40318	3929	125	(	(	-LRB-
40318	3929	126	_	_	NNP
40318	3929	127	h	h	NNP
40318	3929	128	_	_	NNP
40318	3929	129	)	)	-RRB-
40318	3929	130	unclean	unclean	JJ
40318	3929	131	utensils	utensil	NNS
40318	3929	132	in	in	IN
40318	3929	133	the	the	DT
40318	3929	134	factory	factory	NN
40318	3929	135	;	;	:
40318	3929	136	(	(	-LRB-
40318	3929	137	_	_	NNP
40318	3929	138	i	i	PRP
40318	3929	139	_	_	NNP
40318	3929	140	)	)	-RRB-
40318	3929	141	using	use	VBG
40318	3929	142	gassy	gassy	JJ
40318	3929	143	starter	starter	NN
40318	3929	144	;	;	.
40318	3929	145	(	(	-LRB-
40318	3929	146	_	_	NNP
40318	3929	147	j	j	NNP
40318	3929	148	_	_	NNP
40318	3929	149	)	)	-RRB-
40318	3929	150	ripening	ripen	VBG
40318	3929	151	cheese	cheese	NN
40318	3929	152	at	at	IN
40318	3929	153	high	high	JJ
40318	3929	154	temperatures	temperature	NNS
40318	3929	155	.	.	.
40318	3930	1	Some	some	DT
40318	3930	2	of	of	IN
40318	3930	3	these	these	DT
40318	3930	4	causes	cause	NNS
40318	3930	5	are	be	VBP
40318	3930	6	within	within	IN
40318	3930	7	the	the	DT
40318	3930	8	control	control	NN
40318	3930	9	of	of	IN
40318	3930	10	the	the	DT
40318	3930	11	cheese	cheese	NN
40318	3930	12	-	-	HYPH
40318	3930	13	maker	maker	NN
40318	3930	14	after	after	IN
40318	3930	15	the	the	DT
40318	3930	16	making	making	NN
40318	3930	17	process	process	NN
40318	3930	18	is	be	VBZ
40318	3930	19	begun	begin	VBN
40318	3930	20	.	.	.
40318	3931	1	Many	many	JJ
40318	3931	2	of	of	IN
40318	3931	3	them	-PRON-	PRP
40318	3931	4	are	be	VBP
40318	3931	5	avoided	avoid	VBN
40318	3931	6	only	only	RB
40318	3931	7	by	by	IN
40318	3931	8	eternal	eternal	JJ
40318	3931	9	vigilance	vigilance	NN
40318	3931	10	.	.	.
40318	3932	1	Among	among	IN
40318	3932	2	the	the	DT
40318	3932	3	recommendations	recommendation	NNS
40318	3932	4	for	for	IN
40318	3932	5	meeting	meet	VBG
40318	3932	6	gassy	gassy	JJ
40318	3932	7	curd	curd	NN
40318	3932	8	are	be	VBP
40318	3932	9	the	the	DT
40318	3932	10	following	follow	VBG
40318	3932	11	:	:	:
40318	3932	12	use	use	VB
40318	3932	13	only	only	JJ
40318	3932	14	milk	milk	NN
40318	3932	15	produced	produce	VBN
40318	3932	16	under	under	IN
40318	3932	17	clean	clean	JJ
40318	3932	18	sanitary	sanitary	JJ
40318	3932	19	conditions	condition	NNS
40318	3932	20	;	;	:
40318	3932	21	use	use	VB
40318	3932	22	a	a	DT
40318	3932	23	clean	clean	JJ
40318	3932	24	commercial	commercial	JJ
40318	3932	25	starter	starter	NN
40318	3932	26	.	.	.
40318	3933	1	If	if	IN
40318	3933	2	gas	gas	NN
40318	3933	3	is	be	VBZ
40318	3933	4	suspected	suspect	VBN
40318	3933	5	in	in	IN
40318	3933	6	the	the	DT
40318	3933	7	milk	milk	NN
40318	3933	8	,	,	,
40318	3933	9	a	a	DT
40318	3933	10	larger	large	JJR
40318	3933	11	percentage	percentage	NN
40318	3933	12	of	of	IN
40318	3933	13	commercial	commercial	JJ
40318	3933	14	starter	starter	NN
40318	3933	15	should	should	MD
40318	3933	16	be	be	VB
40318	3933	17	used	use	VBN
40318	3933	18	.	.	.
40318	3934	1	More	More	JJR
40318	3934	2	acid	acid	NN
40318	3934	3	must	must	MD
40318	3934	4	be	be	VB
40318	3934	5	developed	develop	VBN
40318	3934	6	before	before	IN
40318	3934	7	the	the	DT
40318	3934	8	whey	whey	NN
40318	3934	9	is	be	VBZ
40318	3934	10	removed	remove	VBN
40318	3934	11	.	.	.
40318	3935	1	If	if	IN
40318	3935	2	the	the	DT
40318	3935	3	gas	gas	NN
40318	3935	4	shows	show	VBZ
40318	3935	5	while	while	IN
40318	3935	6	cheddaring	cheddare	VBG
40318	3935	7	,	,	,
40318	3935	8	the	the	DT
40318	3935	9	curd	curd	NN
40318	3935	10	should	should	MD
40318	3935	11	be	be	VB
40318	3935	12	piled	pile	VBN
40318	3935	13	and	and	CC
40318	3935	14	repiled	repile	VBN
40318	3935	15	until	until	IN
40318	3935	16	the	the	DT
40318	3935	17	holes	hole	NNS
40318	3935	18	flatten	flatten	VBP
40318	3935	19	out	out	RB
40318	3935	20	before	before	IN
40318	3935	21	milling	milling	NN
40318	3935	22	.	.	.
40318	3936	1	The	the	DT
40318	3936	2	curd	curd	NN
40318	3936	3	should	should	MD
40318	3936	4	be	be	VB
40318	3936	5	kept	keep	VBN
40318	3936	6	warm	warm	JJ
40318	3936	7	during	during	IN
40318	3936	8	the	the	DT
40318	3936	9	piling	piling	NN
40318	3936	10	or	or	CC
40318	3936	11	cheddaring	cheddare	VBG
40318	3936	12	process	process	NN
40318	3936	13	.	.	.
40318	3937	1	This	this	DT
40318	3937	2	may	may	MD
40318	3937	3	be	be	VB
40318	3937	4	accomplished	accomplish	VBN
40318	3937	5	by	by	IN
40318	3937	6	covering	cover	VBG
40318	3937	7	the	the	DT
40318	3937	8	vat	vat	NN
40318	3937	9	and	and	CC
40318	3937	10	setting	set	VBG
40318	3937	11	a	a	DT
40318	3937	12	pail	pail	NN
40318	3937	13	or	or	CC
40318	3937	14	two	two	CD
40318	3937	15	of	of	IN
40318	3937	16	hot	hot	JJ
40318	3937	17	water	water	NN
40318	3937	18	in	in	IN
40318	3937	19	it	-PRON-	PRP
40318	3937	20	.	.	.
40318	3938	1	After	after	IN
40318	3938	2	milling	milling	NN
40318	3938	3	,	,	,
40318	3938	4	the	the	DT
40318	3938	5	curd	curd	NN
40318	3938	6	should	should	MD
40318	3938	7	be	be	VB
40318	3938	8	stirred	stir	VBN
40318	3938	9	and	and	CC
40318	3938	10	aired	air	VBN
40318	3938	11	for	for	IN
40318	3938	12	a	a	DT
40318	3938	13	considerable	considerable	JJ
40318	3938	14	length	length	NN
40318	3938	15	of	of	IN
40318	3938	16	time	time	NN
40318	3938	17	before	before	IN
40318	3938	18	salting	salt	VBG
40318	3938	19	.	.	.
40318	3939	1	This	this	DT
40318	3939	2	will	will	MD
40318	3939	3	aërate	aërate	VB
40318	3939	4	the	the	DT
40318	3939	5	curd	curd	NN
40318	3939	6	and	and	CC
40318	3939	7	allow	allow	VB
40318	3939	8	it	-PRON-	PRP
40318	3939	9	to	to	TO
40318	3939	10	cool	cool	VB
40318	3939	11	.	.	.
40318	3940	1	The	the	DT
40318	3940	2	cheese	cheese	NN
40318	3940	3	should	should	MD
40318	3940	4	then	then	RB
40318	3940	5	be	be	VB
40318	3940	6	placed	place	VBN
40318	3940	7	in	in	IN
40318	3940	8	a	a	DT
40318	3940	9	cool	cool	JJ
40318	3940	10	curing	curing	NN
40318	3940	11	-	-	HYPH
40318	3940	12	room	room	NN
40318	3940	13	.	.	.
40318	3941	1	(	(	-LRB-
40318	3941	2	See	see	VB
40318	3941	3	handling	handling	NN
40318	3941	4	of	of	IN
40318	3941	5	gassy	gassy	JJ
40318	3941	6	milk	milk	NN
40318	3941	7	.	.	.
40318	3941	8	)	)	-RRB-
40318	3942	1	+259	+259	NNP
40318	3942	2	.	.	.
40318	3943	1	Acidy	acidy	NN
40318	3943	2	,	,	,
40318	3943	3	pasty	pasty	NN
40318	3943	4	or	or	CC
40318	3943	5	soft	soft	JJ
40318	3943	6	body	body	NN
40318	3943	7	and	and	CC
40318	3943	8	texture.+--A	texture.+--a	NN
40318	3943	9	cheese	cheese	NN
40318	3943	10	with	with	IN
40318	3943	11	acidy	acidy	NN
40318	3943	12	body	body	NN
40318	3943	13	may	may	MD
40318	3943	14	be	be	VB
40318	3943	15	either	either	CC
40318	3943	16	hard	hard	JJ
40318	3943	17	and	and	CC
40318	3943	18	dry	dry	JJ
40318	3943	19	or	or	CC
40318	3943	20	soft	soft	JJ
40318	3943	21	and	and	CC
40318	3943	22	moist	moist	JJ
40318	3943	23	.	.	.
40318	3944	1	It	-PRON-	PRP
40318	3944	2	has	have	VBZ
40318	3944	3	a	a	DT
40318	3944	4	mealy	mealy	JJ
40318	3944	5	or	or	CC
40318	3944	6	sandy	sandy	JJ
40318	3944	7	feeling	feeling	NN
40318	3944	8	when	when	WRB
40318	3944	9	rubbed	rub	VBN
40318	3944	10	between	between	IN
40318	3944	11	the	the	DT
40318	3944	12	fingers	finger	NNS
40318	3944	13	.	.	.
40318	3945	1	The	the	DT
40318	3945	2	causes	cause	NNS
40318	3945	3	and	and	CC
40318	3945	4	remedies	remedy	NNS
40318	3945	5	are	be	VBP
40318	3945	6	the	the	DT
40318	3945	7	same	same	JJ
40318	3945	8	as	as	IN
40318	3945	9	for	for	IN
40318	3945	10	cheeses	cheese	NNS
40318	3945	11	with	with	IN
40318	3945	12	acid	acid	JJ
40318	3945	13	flavors	flavor	NNS
40318	3945	14	.	.	.
40318	3946	1	When	when	WRB
40318	3946	2	rubbed	rub	VBN
40318	3946	3	between	between	IN
40318	3946	4	the	the	DT
40318	3946	5	fingers	finger	NNS
40318	3946	6	,	,	,
40318	3946	7	it	-PRON-	PRP
40318	3946	8	is	be	VBZ
40318	3946	9	pasty	pasty	NN
40318	3946	10	and	and	CC
40318	3946	11	sticks	stick	NNS
40318	3946	12	to	to	IN
40318	3946	13	the	the	DT
40318	3946	14	fingers	finger	NNS
40318	3946	15	.	.	.
40318	3947	1	It	-PRON-	PRP
40318	3947	2	is	be	VBZ
40318	3947	3	caused	cause	VBN
40318	3947	4	by	by	IN
40318	3947	5	the	the	DT
40318	3947	6	cheese	cheese	NN
40318	3947	7	containing	contain	VBG
40318	3947	8	too	too	RB
40318	3947	9	much	much	JJ
40318	3947	10	water	water	NN
40318	3947	11	.	.	.
40318	3948	1	(	(	-LRB-
40318	3948	2	See	see	VB
40318	3948	3	control	control	NN
40318	3948	4	of	of	IN
40318	3948	5	moisture	moisture	NN
40318	3948	6	.	.	.
40318	3948	7	)	)	-RRB-
40318	3949	1	+260	+260	NNP
40318	3949	2	.	.	.
40318	3950	1	Defects	defect	NNS
40318	3950	2	in	in	IN
40318	3950	3	color.+--Any	color.+--any	CD
40318	3950	4	color	color	NN
40318	3950	5	which	which	WDT
40318	3950	6	is	be	VBZ
40318	3950	7	not	not	RB
40318	3950	8	uniform	uniform	JJ
40318	3950	9	is	be	VBZ
40318	3950	10	a	a	DT
40318	3950	11	defect	defect	NN
40318	3950	12	.	.	.
40318	3951	1	The	the	DT
40318	3951	2	proper	proper	JJ
40318	3951	3	color	color	NN
40318	3951	4	depends	depend	VBZ
40318	3951	5	on	on	IN
40318	3951	6	the	the	DT
40318	3951	7	market	market	NN
40318	3951	8	requirement	requirement	NN
40318	3951	9	.	.	.
40318	3952	1	Some	some	DT
40318	3952	2	markets	market	NNS
40318	3952	3	prefer	prefer	VBP
40318	3952	4	a	a	DT
40318	3952	5	white	white	NN
40318	3952	6	and	and	CC
40318	3952	7	others	other	NNS
40318	3952	8	a	a	DT
40318	3952	9	yellow	yellow	JJ
40318	3952	10	cheese	cheese	NN
40318	3952	11	;	;	:
40318	3952	12	however	however	RB
40318	3952	13	,	,	,
40318	3952	14	if	if	IN
40318	3952	15	the	the	DT
40318	3952	16	color	color	NN
40318	3952	17	is	be	VBZ
40318	3952	18	uniform	uniform	JJ
40318	3952	19	,	,	,
40318	3952	20	it	-PRON-	PRP
40318	3952	21	is	be	VBZ
40318	3952	22	not	not	RB
40318	3952	23	defective	defective	JJ
40318	3952	24	.	.	.
40318	3953	1	_	_	NNP
40318	3953	2	Mottled	Mottled	NNP
40318	3953	3	color	color	NN
40318	3953	4	_	_	NNP
40318	3953	5	is	be	VBZ
40318	3953	6	a	a	DT
40318	3953	7	spotted	spotted	JJ
40318	3953	8	or	or	CC
40318	3953	9	variegated	variegate	VBN
40318	3953	10	marking	marking	NN
40318	3953	11	of	of	IN
40318	3953	12	the	the	DT
40318	3953	13	cheese	cheese	NN
40318	3953	14	.	.	.
40318	3954	1	Several	several	JJ
40318	3954	2	causes	cause	NNS
40318	3954	3	may	may	MD
40318	3954	4	give	give	VB
40318	3954	5	the	the	DT
40318	3954	6	same	same	JJ
40318	3954	7	general	general	JJ
40318	3954	8	effect	effect	NN
40318	3954	9	:	:	:
40318	3954	10	(	(	-LRB-
40318	3954	11	_	_	NNP
40318	3954	12	a	a	DT
40318	3954	13	_	_	NNP
40318	3954	14	)	)	-RRB-
40318	3954	15	uneven	uneven	JJ
40318	3954	16	distribution	distribution	NN
40318	3954	17	of	of	IN
40318	3954	18	moisture	moisture	NN
40318	3954	19	,	,	,
40318	3954	20	the	the	DT
40318	3954	21	curd	curd	NN
40318	3954	22	having	have	VBG
40318	3954	23	extra	extra	JJ
40318	3954	24	moisture	moisture	NN
40318	3954	25	being	be	VBG
40318	3954	26	lighter	light	JJR
40318	3954	27	in	in	IN
40318	3954	28	color	color	NN
40318	3954	29	;	;	:
40318	3954	30	(	(	-LRB-
40318	3954	31	_	_	NNP
40318	3954	32	b	b	NNP
40318	3954	33	_	_	NNP
40318	3954	34	)	)	-RRB-
40318	3954	35	neglecting	neglect	VBG
40318	3954	36	to	to	TO
40318	3954	37	strain	strain	VB
40318	3954	38	the	the	DT
40318	3954	39	starter	starter	NN
40318	3954	40	;	;	.
40318	3954	41	(	(	-LRB-
40318	3954	42	_	_	NNP
40318	3954	43	c	c	NNP
40318	3954	44	_	_	NNP
40318	3954	45	)	)	-RRB-
40318	3954	46	adding	add	VBG
40318	3954	47	the	the	DT
40318	3954	48	starter	starter	NN
40318	3954	49	after	after	IN
40318	3954	50	the	the	DT
40318	3954	51	cheese	cheese	NN
40318	3954	52	color	color	NN
40318	3954	53	has	have	VBZ
40318	3954	54	been	be	VBN
40318	3954	55	added	add	VBN
40318	3954	56	;	;	:
40318	3954	57	(	(	-LRB-
40318	3954	58	_	_	NNP
40318	3954	59	d	d	NNP
40318	3954	60	_	_	NNP
40318	3954	61	)	)	-RRB-
40318	3954	62	mixing	mix	VBG
40318	3954	63	the	the	DT
40318	3954	64	curd	curd	NN
40318	3954	65	from	from	IN
40318	3954	66	different	different	JJ
40318	3954	67	vats	vat	NNS
40318	3954	68	.	.	.
40318	3955	1	Remedies	remedy	NNS
40318	3955	2	for	for	IN
40318	3955	3	this	this	DT
40318	3955	4	mottled	mottle	VBN
40318	3955	5	color	color	NN
40318	3955	6	are	be	VBP
40318	3955	7	:	:	:
40318	3955	8	(	(	-LRB-
40318	3955	9	_	_	NNP
40318	3955	10	a	a	DT
40318	3955	11	_	_	NNP
40318	3955	12	)	)	-RRB-
40318	3955	13	to	to	TO
40318	3955	14	maintain	maintain	VB
40318	3955	15	a	a	DT
40318	3955	16	uniform	uniform	JJ
40318	3955	17	assimilation	assimilation	NN
40318	3955	18	of	of	IN
40318	3955	19	moisture	moisture	NN
40318	3955	20	(	(	-LRB-
40318	3955	21	see	see	VB
40318	3955	22	discussion	discussion	NN
40318	3955	23	of	of	IN
40318	3955	24	moisture	moisture	NNP
40318	3955	25	)	)	-RRB-
40318	3955	26	;	;	:
40318	3955	27	(	(	-LRB-
40318	3955	28	_	_	NNP
40318	3955	29	b	b	NNP
40318	3955	30	_	_	NNP
40318	3955	31	)	)	-RRB-
40318	3955	32	to	to	TO
40318	3955	33	strain	strain	VB
40318	3955	34	the	the	DT
40318	3955	35	starter	starter	NN
40318	3955	36	to	to	TO
40318	3955	37	break	break	VB
40318	3955	38	up	up	RP
40318	3955	39	the	the	DT
40318	3955	40	lumps	lump	NNS
40318	3955	41	before	before	IN
40318	3955	42	adding	add	VBG
40318	3955	43	to	to	IN
40318	3955	44	the	the	DT
40318	3955	45	milk	milk	NN
40318	3955	46	;	;	,
40318	3955	47	(	(	-LRB-
40318	3955	48	_	_	NNP
40318	3955	49	c	c	NNP
40318	3955	50	_	_	NNP
40318	3955	51	)	)	-RRB-
40318	3955	52	to	to	TO
40318	3955	53	add	add	VB
40318	3955	54	all	all	DT
40318	3955	55	of	of	IN
40318	3955	56	the	the	DT
40318	3955	57	starter	starter	NN
40318	3955	58	before	before	IN
40318	3955	59	adding	add	VBG
40318	3955	60	the	the	DT
40318	3955	61	cheese	cheese	NN
40318	3955	62	color	color	NN
40318	3955	63	;	;	:
40318	3955	64	(	(	-LRB-
40318	3955	65	_	_	NNP
40318	3955	66	d	d	NNP
40318	3955	67	_	_	NNP
40318	3955	68	)	)	-RRB-
40318	3955	69	not	not	RB
40318	3955	70	to	to	TO
40318	3955	71	mix	mix	VB
40318	3955	72	curds	curd	NNS
40318	3955	73	from	from	IN
40318	3955	74	different	different	JJ
40318	3955	75	vats	vat	NNS
40318	3955	76	.	.	.
40318	3956	1	_	_	NNP
40318	3956	2	Seamy	Seamy	NNP
40318	3956	3	color._--In	color._--In	NNP
40318	3956	4	"	"	``
40318	3956	5	seamy	seamy	JJ
40318	3956	6	"	"	''
40318	3956	7	colored	colored	JJ
40318	3956	8	cheese	cheese	NN
40318	3956	9	,	,	,
40318	3956	10	the	the	DT
40318	3956	11	outline	outline	NN
40318	3956	12	of	of	IN
40318	3956	13	each	each	DT
40318	3956	14	piece	piece	NN
40318	3956	15	of	of	IN
40318	3956	16	curd	curd	NN
40318	3956	17	may	may	MD
40318	3956	18	be	be	VB
40318	3956	19	seen	see	VBN
40318	3956	20	.	.	.
40318	3957	1	There	there	EX
40318	3957	2	is	be	VBZ
40318	3957	3	usually	usually	RB
40318	3957	4	a	a	DT
40318	3957	5	line	line	NN
40318	3957	6	where	where	WRB
40318	3957	7	the	the	DT
40318	3957	8	surfaces	surface	NNS
40318	3957	9	of	of	IN
40318	3957	10	the	the	DT
40318	3957	11	curd	curd	NN
40318	3957	12	come	come	VB
40318	3957	13	together	together	RB
40318	3957	14	.	.	.
40318	3958	1	It	-PRON-	PRP
40318	3958	2	may	may	MD
40318	3958	3	be	be	VB
40318	3958	4	caused	cause	VBN
40318	3958	5	by	by	IN
40318	3958	6	the	the	DT
40318	3958	7	pieces	piece	NNS
40318	3958	8	of	of	IN
40318	3958	9	curd	curd	NN
40318	3958	10	becoming	become	VBG
40318	3958	11	greasy	greasy	NN
40318	3958	12	or	or	CC
40318	3958	13	so	so	RB
40318	3958	14	cold	cold	JJ
40318	3958	15	that	that	IN
40318	3958	16	they	-PRON-	PRP
40318	3958	17	will	will	MD
40318	3958	18	not	not	RB
40318	3958	19	cement	cement	VB
40318	3958	20	.	.	.
40318	3959	1	This	this	DT
40318	3959	2	may	may	MD
40318	3959	3	be	be	VB
40318	3959	4	remedied	remedie	VBN
40318	3959	5	by	by	IN
40318	3959	6	having	have	VBG
40318	3959	7	the	the	DT
40318	3959	8	curd	curd	NN
40318	3959	9	at	at	IN
40318	3959	10	a	a	DT
40318	3959	11	temperature	temperature	NN
40318	3959	12	of	of	IN
40318	3959	13	80	80	CD
40318	3959	14	°	°	NNS
40318	3959	15	to	to	IN
40318	3959	16	85	85	CD
40318	3959	17	°	°	,
40318	3959	18	F.	F.	NNP
40318	3959	19	when	when	WRB
40318	3959	20	put	put	VBN
40318	3959	21	to	to	IN
40318	3959	22	press	press	NN
40318	3959	23	.	.	.
40318	3960	1	If	if	IN
40318	3960	2	it	-PRON-	PRP
40318	3960	3	is	be	VBZ
40318	3960	4	greasy	greasy	JJ
40318	3960	5	,	,	,
40318	3960	6	this	this	DT
40318	3960	7	may	may	MD
40318	3960	8	be	be	VB
40318	3960	9	removed	remove	VBN
40318	3960	10	by	by	IN
40318	3960	11	washing	wash	VBG
40318	3960	12	the	the	DT
40318	3960	13	curd	curd	NN
40318	3960	14	in	in	IN
40318	3960	15	cold	cold	JJ
40318	3960	16	water	water	NN
40318	3960	17	.	.	.
40318	3961	1	_	_	NNP
40318	3961	2	Acid	Acid	NNP
40318	3961	3	color._--This	color._--This	,
40318	3961	4	is	be	VBZ
40318	3961	5	a	a	DT
40318	3961	6	bleached	bleach	VBN
40318	3961	7	or	or	CC
40318	3961	8	faded	fade	VBN
40318	3961	9	color	color	NN
40318	3961	10	and	and	CC
40318	3961	11	is	be	VBZ
40318	3961	12	caused	cause	VBN
40318	3961	13	by	by	IN
40318	3961	14	the	the	DT
40318	3961	15	development	development	NN
40318	3961	16	of	of	IN
40318	3961	17	too	too	RB
40318	3961	18	much	much	JJ
40318	3961	19	acid	acid	NN
40318	3961	20	.	.	.
40318	3962	1	(	(	-LRB-
40318	3962	2	See	see	VB
40318	3962	3	acid	acid	JJ
40318	3962	4	flavor	flavor	NN
40318	3962	5	for	for	IN
40318	3962	6	causes	cause	NNS
40318	3962	7	and	and	CC
40318	3962	8	remedies	remedy	NNS
40318	3962	9	,	,	,
40318	3962	10	page	page	NN
40318	3962	11	266	266	CD
40318	3962	12	.	.	.
40318	3962	13	)	)	-RRB-
40318	3963	1	+261	+261	NNS
40318	3963	2	.	.	.
40318	3964	1	Defects	defect	NNS
40318	3964	2	in	in	IN
40318	3964	3	finish.+--Defects	finish.+--defect	NNS
40318	3964	4	of	of	IN
40318	3964	5	this	this	DT
40318	3964	6	class	class	NN
40318	3964	7	differ	differ	VBP
40318	3964	8	from	from	IN
40318	3964	9	those	those	DT
40318	3964	10	previously	previously	RB
40318	3964	11	mentioned	mention	VBN
40318	3964	12	in	in	IN
40318	3964	13	being	be	VBG
40318	3964	14	entirely	entirely	RB
40318	3964	15	within	within	IN
40318	3964	16	the	the	DT
40318	3964	17	control	control	NN
40318	3964	18	of	of	IN
40318	3964	19	the	the	DT
40318	3964	20	cheese	cheese	NN
40318	3964	21	-	-	HYPH
40318	3964	22	maker	maker	NN
40318	3964	23	.	.	.
40318	3965	1	All	all	DT
40318	3965	2	are	be	VBP
40318	3965	3	due	due	JJ
40318	3965	4	to	to	IN
40318	3965	5	carelessness	carelessness	NN
40318	3965	6	or	or	CC
40318	3965	7	lack	lack	NN
40318	3965	8	of	of	IN
40318	3965	9	skill	skill	NN
40318	3965	10	in	in	IN
40318	3965	11	manipulation	manipulation	NN
40318	3965	12	.	.	.
40318	3966	1	Anything	anything	NN
40318	3966	2	which	which	WDT
40318	3966	3	detracts	detract	VBZ
40318	3966	4	from	from	IN
40318	3966	5	the	the	DT
40318	3966	6	neat	neat	JJ
40318	3966	7	,	,	,
40318	3966	8	clean	clean	JJ
40318	3966	9	,	,	,
40318	3966	10	workmanlike	workmanlike	IN
40318	3966	11	appearance	appearance	NN
40318	3966	12	of	of	IN
40318	3966	13	the	the	DT
40318	3966	14	cheese	cheese	NN
40318	3966	15	is	be	VBZ
40318	3966	16	a	a	DT
40318	3966	17	defect	defect	NN
40318	3966	18	that	that	WDT
40318	3966	19	may	may	MD
40318	3966	20	interfere	interfere	VB
40318	3966	21	with	with	IN
40318	3966	22	the	the	DT
40318	3966	23	sale	sale	NN
40318	3966	24	of	of	IN
40318	3966	25	an	an	DT
40318	3966	26	article	article	NN
40318	3966	27	intrinsically	intrinsically	RB
40318	3966	28	good	good	JJ
40318	3966	29	.	.	.
40318	3967	1	Some	some	DT
40318	3967	2	of	of	IN
40318	3967	3	the	the	DT
40318	3967	4	common	common	JJ
40318	3967	5	defects	defect	NNS
40318	3967	6	are	be	VBP
40318	3967	7	:	:	:
40318	3967	8	(	(	-LRB-
40318	3967	9	_	_	NNP
40318	3967	10	a	a	DT
40318	3967	11	_	_	NNP
40318	3967	12	)	)	-RRB-
40318	3967	13	unclean	unclean	JJ
40318	3967	14	surfaces	surface	NNS
40318	3967	15	or	or	CC
40318	3967	16	dirty	dirty	JJ
40318	3967	17	cheese	cheese	NN
40318	3967	18	;	;	:
40318	3967	19	(	(	-LRB-
40318	3967	20	_	_	NNP
40318	3967	21	b	b	NNP
40318	3967	22	_	_	NNP
40318	3967	23	)	)	-RRB-
40318	3967	24	cracked	crack	VBD
40318	3967	25	rinds	rind	NNS
40318	3967	26	;	;	:
40318	3967	27	(	(	-LRB-
40318	3967	28	_	_	NNP
40318	3967	29	c	c	NNP
40318	3967	30	_	_	NNP
40318	3967	31	)	)	-RRB-
40318	3967	32	moldy	moldy	JJ
40318	3967	33	surfaces	surface	NNS
40318	3967	34	;	;	,
40318	3967	35	(	(	-LRB-
40318	3967	36	_	_	NNP
40318	3967	37	d	d	NNP
40318	3967	38	_	_	NNP
40318	3967	39	)	)	-RRB-
40318	3967	40	uneven	uneven	JJ
40318	3967	41	sizes	size	NNS
40318	3967	42	;	;	:
40318	3967	43	(	(	-LRB-
40318	3967	44	_	_	NNP
40318	3967	45	e	e	NNP
40318	3967	46	_	_	NNP
40318	3967	47	)	)	-RRB-
40318	3967	48	cracked	crack	VBN
40318	3967	49	cheese	cheese	NN
40318	3967	50	;	;	:
40318	3967	51	(	(	-LRB-
40318	3967	52	_	_	NNP
40318	3967	53	f	f	NNP
40318	3967	54	_	_	NNP
40318	3967	55	)	)	-RRB-
40318	3967	56	wrinkled	wrinkle	VBD
40318	3967	57	bandages	bandage	NNS
40318	3967	58	;	;	:
40318	3967	59	(	(	-LRB-
40318	3967	60	_	_	NNP
40318	3967	61	g	g	NNP
40318	3967	62	_	_	NNP
40318	3967	63	)	)	-RRB-
40318	3967	64	uneven	uneven	JJ
40318	3967	65	edges	edge	NNS
40318	3967	66	.	.	.
40318	3968	1	CHEDDAR	CHEDDAR	NNP
40318	3968	2	CHEESE	cheese	NN
40318	3968	3	JUDGING	judge	VBG
40318	3968	4	Judging	judging	NN
40318	3968	5	of	of	IN
40318	3968	6	cheese	cheese	NN
40318	3968	7	is	be	VBZ
40318	3968	8	the	the	DT
40318	3968	9	comparison	comparison	NN
40318	3968	10	of	of	IN
40318	3968	11	the	the	DT
40318	3968	12	qualities	quality	NNS
40318	3968	13	of	of	IN
40318	3968	14	one	one	CD
40318	3968	15	product	product	NN
40318	3968	16	with	with	IN
40318	3968	17	those	those	DT
40318	3968	18	of	of	IN
40318	3968	19	another	another	DT
40318	3968	20	.	.	.
40318	3969	1	To	to	TO
40318	3969	2	make	make	VB
40318	3969	3	this	this	DT
40318	3969	4	easier	easy	JJR
40318	3969	5	it	-PRON-	PRP
40318	3969	6	is	be	VBZ
40318	3969	7	customary	customary	JJ
40318	3969	8	to	to	TO
40318	3969	9	reduce	reduce	VB
40318	3969	10	the	the	DT
40318	3969	11	qualities	quality	NNS
40318	3969	12	of	of	IN
40318	3969	13	the	the	DT
40318	3969	14	cheese	cheese	NN
40318	3969	15	to	to	IN
40318	3969	16	a	a	DT
40318	3969	17	numerical	numerical	JJ
40318	3969	18	basis	basis	NN
40318	3969	19	.	.	.
40318	3970	1	This	this	DT
40318	3970	2	is	be	VBZ
40318	3970	3	accomplished	accomplish	VBN
40318	3970	4	by	by	IN
40318	3970	5	the	the	DT
40318	3970	6	use	use	NN
40318	3970	7	of	of	IN
40318	3970	8	a	a	DT
40318	3970	9	score	score	NN
40318	3970	10	-	-	HYPH
40318	3970	11	card	card	NN
40318	3970	12	,	,	,
40318	3970	13	which	which	WDT
40318	3970	14	recognizes	recognize	VBZ
40318	3970	15	certain	certain	JJ
40318	3970	16	qualities	quality	NNS
40318	3970	17	and	and	CC
40318	3970	18	gives	give	VBZ
40318	3970	19	to	to	IN
40318	3970	20	each	each	DT
40318	3970	21	a	a	DT
40318	3970	22	numerical	numerical	JJ
40318	3970	23	value	value	NN
40318	3970	24	.	.	.
40318	3971	1	Each	each	DT
40318	3971	2	of	of	IN
40318	3971	3	these	these	DT
40318	3971	4	score	score	NN
40318	3971	5	-	-	HYPH
40318	3971	6	cards	card	NNS
40318	3971	7	gives	give	VBZ
40318	3971	8	a	a	DT
40318	3971	9	perfect	perfect	JJ
40318	3971	10	cheese	cheese	NN
40318	3971	11	a	a	DT
40318	3971	12	numerical	numerical	JJ
40318	3971	13	score	score	NN
40318	3971	14	of	of	IN
40318	3971	15	100	100	CD
40318	3971	16	.	.	.
40318	3972	1	Two	two	CD
40318	3972	2	score	score	NN
40318	3972	3	-	-	HYPH
40318	3972	4	cards	card	NNS
40318	3972	5	are	be	VBP
40318	3972	6	used	use	VBN
40318	3972	7	to	to	TO
40318	3972	8	judge	judge	VB
40318	3972	9	cheese	cheese	NN
40318	3972	10	,	,	,
40318	3972	11	one	one	CD
40318	3972	12	for	for	IN
40318	3972	13	export	export	NN
40318	3972	14	and	and	CC
40318	3972	15	the	the	DT
40318	3972	16	other	other	JJ
40318	3972	17	for	for	IN
40318	3972	18	home	home	NN
40318	3972	19	-	-	HYPH
40318	3972	20	trade	trade	NN
40318	3972	21	product	product	NN
40318	3972	22	.	.	.
40318	3973	1	The	the	DT
40318	3973	2	latter	latter	NN
40318	3973	3	is	be	VBZ
40318	3973	4	more	more	RBR
40318	3973	5	commonly	commonly	RB
40318	3973	6	used	use	VBN
40318	3973	7	.	.	.
40318	3974	1	EXPORT	EXPORT	NNP
40318	3974	2	SCORE	SCORE	NNP
40318	3974	3	-	-	HYPH
40318	3974	4	CARD	CARD	NNP
40318	3974	5	HOME	HOME	NNP
40318	3974	6	-	-	HYPH
40318	3974	7	TRADE	TRADE	NNP
40318	3974	8	SCORE	SCORE	NNP
40318	3974	9	-	-	HYPH
40318	3974	10	CARD	CARD	NNP
40318	3974	11	Flavor	flavor	NN
40318	3974	12	45	45	CD
40318	3974	13	Flavor	flavor	NN
40318	3974	14	50	50	CD
40318	3974	15	Body	body	NN
40318	3974	16	and	and	CC
40318	3974	17	texture	texture	VB
40318	3974	18	30	30	CD
40318	3974	19	Body	body	NN
40318	3974	20	and	and	CC
40318	3974	21	texture	texture	VB
40318	3974	22	25	25	CD
40318	3974	23	Color	color	NN
40318	3974	24	15	15	CD
40318	3974	25	Color	color	NN
40318	3974	26	15	15	CD
40318	3974	27	Finish	finish	NN
40318	3974	28	10	10	CD
40318	3974	29	Finish	finish	NN
40318	3974	30	10	10	CD
40318	3974	31	---	---	:
40318	3974	32	---	---	:
40318	3974	33	Total	total	NN
40318	3974	34	100	100	CD
40318	3974	35	Total	total	NN
40318	3974	36	100	100	CD
40318	3974	37	The	the	DT
40318	3974	38	same	same	JJ
40318	3974	39	qualities	quality	NNS
40318	3974	40	are	be	VBP
40318	3974	41	recognized	recognize	VBN
40318	3974	42	in	in	IN
40318	3974	43	each	each	DT
40318	3974	44	score	score	NN
40318	3974	45	-	-	HYPH
40318	3974	46	card	card	NN
40318	3974	47	,	,	,
40318	3974	48	but	but	CC
40318	3974	49	different	different	JJ
40318	3974	50	numerical	numerical	JJ
40318	3974	51	values	value	NNS
40318	3974	52	are	be	VBP
40318	3974	53	given	give	VBN
40318	3974	54	them	-PRON-	PRP
40318	3974	55	.	.	.
40318	3975	1	+262	+262	NNS
40318	3975	2	.	.	.
40318	3976	1	Securing	secure	VBG
40318	3976	2	the	the	DT
40318	3976	3	sample.+--The	sample.+--the	CD
40318	3976	4	sample	sample	NN
40318	3976	5	of	of	IN
40318	3976	6	cheese	cheese	NN
40318	3976	7	to	to	TO
40318	3976	8	be	be	VB
40318	3976	9	examined	examine	VBN
40318	3976	10	is	be	VBZ
40318	3976	11	best	well	RBS
40318	3976	12	obtained	obtain	VBN
40318	3976	13	by	by	IN
40318	3976	14	means	mean	NNS
40318	3976	15	of	of	IN
40318	3976	16	a	a	DT
40318	3976	17	cheese	cheese	NN
40318	3976	18	-	-	HYPH
40318	3976	19	trier	trier	NN
40318	3976	20	(	(	-LRB-
40318	3976	21	Fig	fig	NN
40318	3976	22	.	.	.
40318	3977	1	55	55	CD
40318	3977	2	)	)	-RRB-
40318	3977	3	.	.	.
40318	3978	1	This	this	DT
40318	3978	2	is	be	VBZ
40318	3978	3	a	a	DT
40318	3978	4	piece	piece	NN
40318	3978	5	of	of	IN
40318	3978	6	steel	steel	NN
40318	3978	7	about	about	RB
40318	3978	8	five	five	CD
40318	3978	9	or	or	CC
40318	3978	10	six	six	CD
40318	3978	11	inches	inch	NNS
40318	3978	12	long	long	RB
40318	3978	13	fitted	fit	VBN
40318	3978	14	with	with	IN
40318	3978	15	a	a	DT
40318	3978	16	suitable	suitable	JJ
40318	3978	17	handle	handle	NN
40318	3978	18	.	.	.
40318	3979	1	It	-PRON-	PRP
40318	3979	2	is	be	VBZ
40318	3979	3	semicircular	semicircular	JJ
40318	3979	4	in	in	IN
40318	3979	5	shape	shape	NN
40318	3979	6	,	,	,
40318	3979	7	about	about	IN
40318	3979	8	½	½	NN
40318	3979	9	to	to	IN
40318	3979	10	¾	¾	NN
40318	3979	11	of	of	IN
40318	3979	12	an	an	DT
40318	3979	13	inch	inch	NN
40318	3979	14	in	in	IN
40318	3979	15	diameter	diameter	NN
40318	3979	16	.	.	.
40318	3980	1	The	the	DT
40318	3980	2	edges	edge	NNS
40318	3980	3	and	and	CC
40318	3980	4	end	end	NN
40318	3980	5	are	be	VBP
40318	3980	6	sharpened	sharpen	VBN
40318	3980	7	to	to	TO
40318	3980	8	aid	aid	VB
40318	3980	9	in	in	IN
40318	3980	10	cutting	cutting	NN
40318	3980	11	.	.	.
40318	3981	1	This	this	DT
40318	3981	2	is	be	VBZ
40318	3981	3	inserted	insert	VBN
40318	3981	4	into	into	IN
40318	3981	5	the	the	DT
40318	3981	6	cheese	cheese	NN
40318	3981	7	and	and	CC
40318	3981	8	turned	turn	VBD
40318	3981	9	around	around	RB
40318	3981	10	and	and	CC
40318	3981	11	then	then	RB
40318	3981	12	drawn	draw	VBN
40318	3981	13	out	out	RP
40318	3981	14	.	.	.
40318	3982	1	It	-PRON-	PRP
40318	3982	2	removes	remove	VBZ
40318	3982	3	a	a	DT
40318	3982	4	long	long	JJ
40318	3982	5	cylinder	cylinder	NN
40318	3982	6	of	of	IN
40318	3982	7	cheese	cheese	NN
40318	3982	8	,	,	,
40318	3982	9	commonly	commonly	RB
40318	3982	10	called	call	VBD
40318	3982	11	a	a	DT
40318	3982	12	"	"	``
40318	3982	13	plug	plug	NN
40318	3982	14	.	.	.
40318	3982	15	"	"	''
40318	3983	1	This	this	DT
40318	3983	2	plug	plug	NN
40318	3983	3	should	should	MD
40318	3983	4	be	be	VB
40318	3983	5	drawn	draw	VBN
40318	3983	6	from	from	IN
40318	3983	7	the	the	DT
40318	3983	8	top	top	NN
40318	3983	9	rather	rather	RB
40318	3983	10	than	than	IN
40318	3983	11	from	from	IN
40318	3983	12	the	the	DT
40318	3983	13	side	side	NN
40318	3983	14	of	of	IN
40318	3983	15	the	the	DT
40318	3983	16	cheese	cheese	NN
40318	3983	17	,	,	,
40318	3983	18	because	because	IN
40318	3983	19	when	when	WRB
40318	3983	20	the	the	DT
40318	3983	21	bandage	bandage	NN
40318	3983	22	is	be	VBZ
40318	3983	23	cut	cut	VBN
40318	3983	24	it	-PRON-	PRP
40318	3983	25	often	often	RB
40318	3983	26	splits	split	VBZ
40318	3983	27	,	,	,
40318	3983	28	due	due	IN
40318	3983	29	to	to	IN
40318	3983	30	the	the	DT
40318	3983	31	pressure	pressure	NN
40318	3983	32	against	against	IN
40318	3983	33	it	-PRON-	PRP
40318	3983	34	and	and	CC
40318	3983	35	so	so	RB
40318	3983	36	exposes	expose	VBZ
40318	3983	37	the	the	DT
40318	3983	38	cheese	cheese	NN
40318	3983	39	.	.	.
40318	3984	1	[	[	-LRB-
40318	3984	2	Illustration	illustration	NN
40318	3984	3	:	:	:
40318	3984	4	FIG	FIG	NNP
40318	3984	5	.	.	.
40318	3985	1	55.--A	55.--A	NNP
40318	3985	2	cheese	cheese	NN
40318	3985	3	-	-	HYPH
40318	3985	4	trier	trier	NN
40318	3985	5	.	.	.
40318	3985	6	]	]	-RRB-
40318	3986	1	+263	+263	NNP
40318	3986	2	.	.	.
40318	3987	1	How	how	WRB
40318	3987	2	to	to	TO
40318	3987	3	determine	determine	VB
40318	3987	4	quality.+--As	quality.+--As	NNP
40318	3987	5	soon	soon	RB
40318	3987	6	as	as	IN
40318	3987	7	the	the	DT
40318	3987	8	plug	plug	NN
40318	3987	9	has	have	VBZ
40318	3987	10	been	be	VBN
40318	3987	11	removed	remove	VBN
40318	3987	12	,	,	,
40318	3987	13	it	-PRON-	PRP
40318	3987	14	should	should	MD
40318	3987	15	be	be	VB
40318	3987	16	passed	pass	VBN
40318	3987	17	quickly	quickly	RB
40318	3987	18	under	under	IN
40318	3987	19	the	the	DT
40318	3987	20	nose	nose	NN
40318	3987	21	to	to	TO
40318	3987	22	detect	detect	VB
40318	3987	23	any	any	DT
40318	3987	24	volatile	volatile	JJ
40318	3987	25	odors	odor	NNS
40318	3987	26	which	which	WDT
40318	3987	27	are	be	VBP
40318	3987	28	liable	liable	JJ
40318	3987	29	to	to	TO
40318	3987	30	leave	leave	VB
40318	3987	31	the	the	DT
40318	3987	32	cheese	cheese	NN
40318	3987	33	quickly	quickly	RB
40318	3987	34	.	.	.
40318	3988	1	Next	next	RB
40318	3988	2	,	,	,
40318	3988	3	the	the	DT
40318	3988	4	compactness	compactness	NN
40318	3988	5	of	of	IN
40318	3988	6	the	the	DT
40318	3988	7	plug	plug	NN
40318	3988	8	should	should	MD
40318	3988	9	be	be	VB
40318	3988	10	noticed	notice	VBN
40318	3988	11	and	and	CC
40318	3988	12	the	the	DT
40318	3988	13	color	color	NN
40318	3988	14	carefully	carefully	RB
40318	3988	15	examined	examine	VBN
40318	3988	16	.	.	.
40318	3989	1	Then	then	RB
40318	3989	2	the	the	DT
40318	3989	3	outer	outer	JJ
40318	3989	4	end	end	NN
40318	3989	5	of	of	IN
40318	3989	6	the	the	DT
40318	3989	7	plug	plug	NN
40318	3989	8	should	should	MD
40318	3989	9	be	be	VB
40318	3989	10	broken	break	VBN
40318	3989	11	off	off	RP
40318	3989	12	and	and	CC
40318	3989	13	placed	place	VBN
40318	3989	14	back	back	RB
40318	3989	15	in	in	IN
40318	3989	16	the	the	DT
40318	3989	17	cheese	cheese	NN
40318	3989	18	in	in	IN
40318	3989	19	the	the	DT
40318	3989	20	hole	hole	NN
40318	3989	21	made	make	VBN
40318	3989	22	by	by	IN
40318	3989	23	the	the	DT
40318	3989	24	trier	trier	NN
40318	3989	25	.	.	.
40318	3990	1	It	-PRON-	PRP
40318	3990	2	should	should	MD
40318	3990	3	be	be	VB
40318	3990	4	about	about	IN
40318	3990	5	an	an	DT
40318	3990	6	inch	inch	NN
40318	3990	7	long	long	RB
40318	3990	8	and	and	CC
40318	3990	9	pushed	push	VBD
40318	3990	10	in	in	RP
40318	3990	11	so	so	IN
40318	3990	12	that	that	IN
40318	3990	13	the	the	DT
40318	3990	14	surface	surface	NN
40318	3990	15	of	of	IN
40318	3990	16	the	the	DT
40318	3990	17	cheese	cheese	NN
40318	3990	18	is	be	VBZ
40318	3990	19	smooth	smooth	JJ
40318	3990	20	.	.	.
40318	3991	1	This	this	DT
40318	3991	2	prevents	prevent	VBZ
40318	3991	3	mold	mold	NN
40318	3991	4	and	and	CC
40318	3991	5	insects	insect	NNS
40318	3991	6	entering	enter	VBG
40318	3991	7	the	the	DT
40318	3991	8	cheese	cheese	NN
40318	3991	9	.	.	.
40318	3992	1	Usually	usually	RB
40318	3992	2	the	the	DT
40318	3992	3	cheese	cheese	NN
40318	3992	4	will	will	MD
40318	3992	5	mold	mold	NN
40318	3992	6	after	after	IN
40318	3992	7	a	a	DT
40318	3992	8	short	short	JJ
40318	3992	9	time	time	NN
40318	3992	10	where	where	WRB
40318	3992	11	the	the	DT
40318	3992	12	plug	plug	NN
40318	3992	13	has	have	VBZ
40318	3992	14	been	be	VBN
40318	3992	15	removed	remove	VBN
40318	3992	16	.	.	.
40318	3993	1	The	the	DT
40318	3993	2	remainder	remainder	NN
40318	3993	3	of	of	IN
40318	3993	4	the	the	DT
40318	3993	5	plug	plug	NN
40318	3993	6	should	should	MD
40318	3993	7	be	be	VB
40318	3993	8	saved	save	VBN
40318	3993	9	for	for	IN
40318	3993	10	determining	determine	VBG
40318	3993	11	the	the	DT
40318	3993	12	flavor	flavor	NN
40318	3993	13	and	and	CC
40318	3993	14	the	the	DT
40318	3993	15	body	body	NN
40318	3993	16	and	and	CC
40318	3993	17	texture	texture	NN
40318	3993	18	.	.	.
40318	3994	1	The	the	DT
40318	3994	2	flavor	flavor	NN
40318	3994	3	can	can	MD
40318	3994	4	be	be	VB
40318	3994	5	determined	determine	VBN
40318	3994	6	by	by	IN
40318	3994	7	the	the	DT
40318	3994	8	first	first	JJ
40318	3994	9	odor	odor	NN
40318	3994	10	obtained	obtain	VBN
40318	3994	11	from	from	IN
40318	3994	12	the	the	DT
40318	3994	13	cheese	cheese	NN
40318	3994	14	on	on	IN
40318	3994	15	the	the	DT
40318	3994	16	trier	trier	NN
40318	3994	17	and	and	CC
40318	3994	18	by	by	IN
40318	3994	19	mixing	mix	VBG
40318	3994	20	or	or	CC
40318	3994	21	crushing	crush	VBG
40318	3994	22	a	a	DT
40318	3994	23	piece	piece	NN
40318	3994	24	of	of	IN
40318	3994	25	the	the	DT
40318	3994	26	plug	plug	NN
40318	3994	27	between	between	IN
40318	3994	28	the	the	DT
40318	3994	29	thumb	thumb	NN
40318	3994	30	and	and	CC
40318	3994	31	fore	fore	NN
40318	3994	32	-	-	HYPH
40318	3994	33	finger	finger	NN
40318	3994	34	and	and	CC
40318	3994	35	then	then	RB
40318	3994	36	noting	note	VBG
40318	3994	37	the	the	DT
40318	3994	38	odor	odor	NN
40318	3994	39	.	.	.
40318	3995	1	Mixing	mix	VBG
40318	3995	2	and	and	CC
40318	3995	3	thoroughly	thoroughly	RB
40318	3995	4	warming	warm	VBG
40318	3995	5	causes	cause	VBZ
40318	3995	6	the	the	DT
40318	3995	7	odor	odor	NN
40318	3995	8	to	to	TO
40318	3995	9	be	be	VB
40318	3995	10	much	much	RB
40318	3995	11	more	more	RBR
40318	3995	12	pronounced	pronounced	JJ
40318	3995	13	.	.	.
40318	3996	1	The	the	DT
40318	3996	2	cheese	cheese	NN
40318	3996	3	should	should	MD
40318	3996	4	seldom	seldom	RB
40318	3996	5	be	be	VB
40318	3996	6	tasted	taste	VBN
40318	3996	7	to	to	TO
40318	3996	8	determine	determine	VB
40318	3996	9	the	the	DT
40318	3996	10	flavor	flavor	NN
40318	3996	11	,	,	,
40318	3996	12	for	for	IN
40318	3996	13	when	when	WRB
40318	3996	14	many	many	JJ
40318	3996	15	are	be	VBP
40318	3996	16	to	to	TO
40318	3996	17	be	be	VB
40318	3996	18	judged	judge	VBN
40318	3996	19	,	,	,
40318	3996	20	they	-PRON-	PRP
40318	3996	21	all	all	DT
40318	3996	22	taste	taste	VBP
40318	3996	23	alike	alike	RB
40318	3996	24	after	after	IN
40318	3996	25	the	the	DT
40318	3996	26	first	first	JJ
40318	3996	27	five	five	CD
40318	3996	28	or	or	CC
40318	3996	29	six	six	CD
40318	3996	30	.	.	.
40318	3997	1	This	this	DT
40318	3997	2	is	be	VBZ
40318	3997	3	probably	probably	RB
40318	3997	4	due	due	IN
40318	3997	5	to	to	IN
40318	3997	6	the	the	DT
40318	3997	7	cheese	cheese	NN
40318	3997	8	adhering	adhere	VBG
40318	3997	9	to	to	IN
40318	3997	10	the	the	DT
40318	3997	11	teeth	tooth	NNS
40318	3997	12	,	,	,
40318	3997	13	tongue	tongue	NN
40318	3997	14	and	and	CC
40318	3997	15	other	other	JJ
40318	3997	16	parts	part	NNS
40318	3997	17	of	of	IN
40318	3997	18	the	the	DT
40318	3997	19	mouth	mouth	NN
40318	3997	20	,	,	,
40318	3997	21	making	make	VBG
40318	3997	22	it	-PRON-	PRP
40318	3997	23	difficult	difficult	JJ
40318	3997	24	to	to	TO
40318	3997	25	cleanse	cleanse	VB
40318	3997	26	the	the	DT
40318	3997	27	mouth	mouth	NN
40318	3997	28	sufficiently	sufficiently	RB
40318	3997	29	.	.	.
40318	3998	1	The	the	DT
40318	3998	2	body	body	NN
40318	3998	3	and	and	CC
40318	3998	4	texture	texture	NN
40318	3998	5	can	can	MD
40318	3998	6	be	be	VB
40318	3998	7	determined	determine	VBN
40318	3998	8	by	by	IN
40318	3998	9	the	the	DT
40318	3998	10	appearance	appearance	NN
40318	3998	11	and	and	CC
40318	3998	12	the	the	DT
40318	3998	13	feeling	feeling	NN
40318	3998	14	of	of	IN
40318	3998	15	the	the	DT
40318	3998	16	cheese	cheese	NN
40318	3998	17	when	when	WRB
40318	3998	18	rubbed	rub	VBN
40318	3998	19	between	between	IN
40318	3998	20	the	the	DT
40318	3998	21	thumb	thumb	NN
40318	3998	22	and	and	CC
40318	3998	23	fingers	finger	NNS
40318	3998	24	.	.	.
40318	3999	1	The	the	DT
40318	3999	2	body	body	NN
40318	3999	3	and	and	CC
40318	3999	4	texture	texture	NN
40318	3999	5	are	be	VBP
40318	3999	6	distinct	distinct	JJ
40318	3999	7	,	,	,
40318	3999	8	yet	yet	CC
40318	3999	9	they	-PRON-	PRP
40318	3999	10	are	be	VBP
40318	3999	11	more	more	RBR
40318	3999	12	or	or	CC
40318	3999	13	less	less	RBR
40318	3999	14	interchanged	interchanged	JJ
40318	3999	15	.	.	.
40318	4000	1	The	the	DT
40318	4000	2	body	body	NN
40318	4000	3	refers	refer	VBZ
40318	4000	4	to	to	IN
40318	4000	5	the	the	DT
40318	4000	6	cheese	cheese	NN
40318	4000	7	as	as	IN
40318	4000	8	a	a	DT
40318	4000	9	whole	whole	NN
40318	4000	10	and	and	CC
40318	4000	11	the	the	DT
40318	4000	12	texture	texture	NN
40318	4000	13	to	to	IN
40318	4000	14	the	the	DT
40318	4000	15	arrangement	arrangement	NN
40318	4000	16	of	of	IN
40318	4000	17	the	the	DT
40318	4000	18	parts	part	NNS
40318	4000	19	of	of	IN
40318	4000	20	the	the	DT
40318	4000	21	whole	whole	NN
40318	4000	22	.	.	.
40318	4001	1	The	the	DT
40318	4001	2	openness	openness	NN
40318	4001	3	of	of	IN
40318	4001	4	texture	texture	NN
40318	4001	5	or	or	CC
40318	4001	6	the	the	DT
40318	4001	7	holes	hole	NNS
40318	4001	8	can	can	MD
40318	4001	9	be	be	VB
40318	4001	10	noted	note	VBN
40318	4001	11	when	when	WRB
40318	4001	12	the	the	DT
40318	4001	13	plug	plug	NN
40318	4001	14	is	be	VBZ
40318	4001	15	first	first	RB
40318	4001	16	removed	remove	VBN
40318	4001	17	.	.	.
40318	4002	1	The	the	DT
40318	4002	2	firmness	firmness	NN
40318	4002	3	of	of	IN
40318	4002	4	body	body	NN
40318	4002	5	and	and	CC
40318	4002	6	smoothness	smoothness	NN
40318	4002	7	of	of	IN
40318	4002	8	texture	texture	NN
40318	4002	9	can	can	MD
40318	4002	10	be	be	VB
40318	4002	11	determined	determine	VBN
40318	4002	12	when	when	WRB
40318	4002	13	the	the	DT
40318	4002	14	cheese	cheese	NN
40318	4002	15	is	be	VBZ
40318	4002	16	rubbed	rub	VBN
40318	4002	17	between	between	IN
40318	4002	18	the	the	DT
40318	4002	19	thumb	thumb	NN
40318	4002	20	and	and	CC
40318	4002	21	fingers	finger	NNS
40318	4002	22	.	.	.
40318	4003	1	The	the	DT
40318	4003	2	color	color	NN
40318	4003	3	can	can	MD
40318	4003	4	be	be	VB
40318	4003	5	judged	judge	VBN
40318	4003	6	when	when	WRB
40318	4003	7	the	the	DT
40318	4003	8	plug	plug	NN
40318	4003	9	is	be	VBZ
40318	4003	10	first	first	RB
40318	4003	11	removed	remove	VBN
40318	4003	12	.	.	.
40318	4004	1	The	the	DT
40318	4004	2	finish	finish	NN
40318	4004	3	or	or	CC
40318	4004	4	appearance	appearance	NN
40318	4004	5	may	may	MD
40318	4004	6	be	be	VB
40318	4004	7	noted	note	VBN
40318	4004	8	either	either	CC
40318	4004	9	before	before	IN
40318	4004	10	or	or	CC
40318	4004	11	after	after	IN
40318	4004	12	the	the	DT
40318	4004	13	other	other	JJ
40318	4004	14	qualities	quality	NNS
40318	4004	15	by	by	IN
40318	4004	16	carefully	carefully	RB
40318	4004	17	examining	examine	VBG
40318	4004	18	the	the	DT
40318	4004	19	cheese	cheese	NN
40318	4004	20	.	.	.
40318	4005	1	Cheddar	Cheddar	NNP
40318	4005	2	cheese	cheese	NN
40318	4005	3	should	should	MD
40318	4005	4	have	have	VB
40318	4005	5	a	a	DT
40318	4005	6	neat	neat	JJ
40318	4005	7	,	,	,
40318	4005	8	clean	clean	JJ
40318	4005	9	,	,	,
40318	4005	10	attractive	attractive	JJ
40318	4005	11	appearance	appearance	NN
40318	4005	12	;	;	:
40318	4005	13	when	when	WRB
40318	4005	14	cut	cut	VBD
40318	4005	15	it	-PRON-	PRP
40318	4005	16	should	should	MD
40318	4005	17	show	show	VB
40318	4005	18	a	a	DT
40318	4005	19	close	close	JJ
40318	4005	20	,	,	,
40318	4005	21	solid	solid	JJ
40318	4005	22	,	,	,
40318	4005	23	uniformly	uniformly	RB
40318	4005	24	colored	colored	JJ
40318	4005	25	interior	interior	NN
40318	4005	26	.	.	.
40318	4006	1	It	-PRON-	PRP
40318	4006	2	should	should	MD
40318	4006	3	have	have	VB
40318	4006	4	a	a	DT
40318	4006	5	clear	clear	JJ
40318	4006	6	,	,	,
40318	4006	7	pleasant	pleasant	JJ
40318	4006	8	,	,	,
40318	4006	9	mild	mild	JJ
40318	4006	10	aroma	aroma	NN
40318	4006	11	and	and	CC
40318	4006	12	a	a	DT
40318	4006	13	nutty	nutty	JJ
40318	4006	14	flavor	flavor	NN
40318	4006	15	.	.	.
40318	4007	1	It	-PRON-	PRP
40318	4007	2	should	should	MD
40318	4007	3	possess	possess	VB
40318	4007	4	a	a	DT
40318	4007	5	mellow	mellow	JJ
40318	4007	6	,	,	,
40318	4007	7	silky	silky	JJ
40318	4007	8	,	,	,
40318	4007	9	meaty	meaty	NNP
40318	4007	10	texture	texture	NNP
40318	4007	11	and	and	CC
40318	4007	12	when	when	WRB
40318	4007	13	rubbed	rub	VBN
40318	4007	14	between	between	IN
40318	4007	15	the	the	DT
40318	4007	16	thumb	thumb	NN
40318	4007	17	and	and	CC
40318	4007	18	fore	fore	NN
40318	4007	19	-	-	HYPH
40318	4007	20	finger	finger	NN
40318	4007	21	should	should	MD
40318	4007	22	be	be	VB
40318	4007	23	smooth	smooth	JJ
40318	4007	24	and	and	CC
40318	4007	25	free	free	JJ
40318	4007	26	from	from	IN
40318	4007	27	hard	hard	JJ
40318	4007	28	particles	particle	NNS
40318	4007	29	.	.	.
40318	4008	1	CHEESE	CHEESE	NNP
40318	4008	2	SCORE	SCORE	NNP
40318	4008	3	-	-	HYPH
40318	4008	4	CARD	CARD	NNP
40318	4008	5	_	_	NNP
40318	4008	6	Sample	Sample	NNP
40318	4008	7	_	_	NNP
40318	4008	8	................	................	NFP
40318	4008	9	_	_	NNP
40318	4008	10	Date	Date	NNP
40318	4008	11	_	_	NNP
40318	4008	12	......................	......................	.
40318	4008	13	=	=	SYM
40318	4008	14	=	=	SYM
40318	4008	15	=	=	SYM
40318	4008	16	=	=	SYM
40318	4008	17	=	=	SYM
40318	4008	18	=	=	SYM
40318	4008	19	=	=	SYM
40318	4008	20	=	=	SYM
40318	4008	21	=	=	SYM
40318	4008	22	=	=	SYM
40318	4008	23	=	=	SYM
40318	4008	24	=	=	SYM
40318	4008	25	=	=	SYM
40318	4008	26	=	=	SYM
40318	4008	27	=	=	SYM
40318	4008	28	=	=	SYM
40318	4008	29	=	=	SYM
40318	4008	30	=	=	SYM
40318	4008	31	=	=	SYM
40318	4008	32	=	=	SYM
40318	4008	33	=	=	SYM
40318	4008	34	=	=	SYM
40318	4008	35	=	=	SYM
40318	4008	36	=	=	SYM
40318	4008	37	=	=	SYM
40318	4008	38	=	=	SYM
40318	4008	39	=	=	SYM
40318	4008	40	=	=	SYM
40318	4008	41	=	=	SYM
40318	4008	42	=	=	SYM
40318	4008	43	=	=	SYM
40318	4008	44	=	=	SYM
40318	4008	45	=	=	SYM
40318	4008	46	=	=	SYM
40318	4008	47	=	=	SYM
40318	4008	48	=	=	SYM
40318	4008	49	=	=	SYM
40318	4008	50	=	=	SYM
40318	4008	51	=	=	SYM
40318	4008	52	=	=	SYM
40318	4008	53	=	=	SYM
40318	4008	54	=	=	SYM
40318	4008	55	=	=	SYM
40318	4008	56	=	=	SYM
40318	4008	57	=	=	SYM
40318	4008	58	=	=	SYM
40318	4008	59	=	=	SYM
40318	4008	60	=	=	SYM
40318	4008	61	=	=	SYM
40318	4008	62	=	=	SYM
40318	4008	63	=	=	SYM
40318	4008	64	=	=	SYM
40318	4008	65	=	=	SYM
40318	4008	66	=	=	SYM
40318	4008	67	=	=	SYM
40318	4008	68	=	=	SYM
40318	4008	69	=	=	SYM
40318	4008	70	=	=	SYM
40318	4008	71	=	=	SYM
40318	4008	72	=	=	SYM
40318	4008	73	=	=	SYM
40318	4008	74	=	=	NFP
40318	4008	75	=	=	SYM
40318	4008	76	SCORE	SCORE	NNP
40318	4008	77	REMARKS	REMARKS	NNP
40318	4008	78	---------+-----+----------+------------------------------------	---------+-----+----------+------------------------------------	:
40318	4008	79	Flavor	Flavor	NNP
40318	4008	80	|	|	CD
40318	4008	81	50	50	CD
40318	4008	82	|	|	CD
40318	4008	83	........	........	CD
40318	4008	84	|	|	CD
40318	4008	85	|	|	CD
40318	4008	86	|	|	CD
40318	4008	87	|	|	NNP
40318	4008	88	Body	Body	NNP
40318	4008	89	and	and	CC
40318	4008	90	|	|	NNP
40318	4008	91	|	|	NNP
40318	4008	92	|	|	NNP
40318	4008	93	Texture	Texture	NNP
40318	4008	94	|	|	NNP
40318	4008	95	25	25	CD
40318	4008	96	|	|	CD
40318	4008	97	........	........	CD
40318	4008	98	|	|	CD
40318	4008	99	|	|	CD
40318	4008	100	|	|	CD
40318	4008	101	|	|	CD
40318	4008	102	Color	Color	NNP
40318	4008	103	|	|	CD
40318	4008	104	15	15	CD
40318	4008	105	|	|	CD
40318	4008	106	........	........	CD
40318	4008	107	|	|	CD
40318	4008	108	|	|	CD
40318	4008	109	|	|	CD
40318	4008	110	|	|	NNP
40318	4008	111	Finish	Finish	NNP
40318	4008	112	|	|	NNP
40318	4008	113	10	10	CD
40318	4008	114	|	|	CD
40318	4008	115	........	........	SYM
40318	4008	116	|	|	NNP
40318	4008	117	---------+-----+----------+	---------+-----+----------+	NNP
40318	4008	118	Total	Total	NNP
40318	4008	119	|	|	NNP
40318	4008	120	100	100	CD
40318	4008	121	|	|	CD
40318	4008	122	........	........	NFP
40318	4008	123	|	|	NNP
40318	4008	124	---------+-----+----------+	---------+-----+----------+	NNP
40318	4008	125	Recommendations	recommendation	NNS
40318	4008	126	................................................	................................................	NFP
40318	4008	127	...............................................................	...............................................................	NFP
40318	4008	128	...............................................................	...............................................................	NFP
40318	4008	129	...............................................................	...............................................................	NFP
40318	4008	130	...............................................................	...............................................................	NFP
40318	4008	131	...............................................................	...............................................................	NFP
40318	4008	132	...............................................................	...............................................................	NFP
40318	4008	133	...............................................................	...............................................................	NFP
40318	4008	134	Name	name	NN
40318	4008	135	of	of	IN
40318	4008	136	Judge	Judge	NNP
40318	4008	137	.............................	.............................	NFP
40318	4008	138	---------------------------------------------------------------	---------------------------------------------------------------	NFP
40318	4008	139	SUGGESTIVE	suggestive	NN
40318	4008	140	TERMS	term	NNS
40318	4008	141	FLAVOR	FLAVOR	NNS
40318	4008	142	_	_	NNP
40318	4008	143	Desirable	desirable	JJ
40318	4008	144	_	_	NNP
40318	4008	145	Clean	Clean	NNP
40318	4008	146	Pleasant	Pleasant	NNP
40318	4008	147	Aroma	aroma	NN
40318	4008	148	Nutty	Nutty	NNP
40318	4008	149	Flavor	Flavor	NNP
40318	4008	150	_	_	NNP
40318	4008	151	Undesirable	Undesirable	NNP
40318	4008	152	_	_	NNP
40318	4008	153	+	+	CC
40318	4008	154	Due	due	IN
40318	4008	155	to	to	IN
40318	4008	156	Farm	Farm	NNP
40318	4008	157	Conditions+	Conditions+	NNP
40318	4008	158	Weedy	Weedy	NNP
40318	4008	159	Feedy	Feedy	NNP
40318	4008	160	Cowy	Cowy	NNP
40318	4008	161	Old	Old	NNP
40318	4008	162	Milk	milk	NN
40318	4008	163	Bitter	bitter	NN
40318	4008	164	+	+	SYM
40318	4008	165	Due	due	IN
40318	4008	166	to	to	IN
40318	4008	167	Factory	factory	NN
40318	4008	168	Conditions+	Conditions+	.
40318	4008	169	Too	too	RB
40318	4008	170	much	much	JJ
40318	4008	171	acid	acid	NN
40318	4008	172	Too	too	RB
40318	4008	173	little	little	JJ
40318	4008	174	acid	acid	NN
40318	4008	175	+	+	CC
40318	4008	176	Due	due	IN
40318	4008	177	to	to	IN
40318	4008	178	either	either	DT
40318	4008	179	Farm	Farm	NNP
40318	4008	180	or	or	CC
40318	4008	181	Factory	Factory	NNP
40318	4008	182	Conditions+	Conditions+	NNP
40318	4008	183	Yeasty	Yeasty	NNP
40318	4008	184	Fruity	Fruity	NNP
40318	4008	185	Fishy	Fishy	NNP
40318	4008	186	Rancid	Rancid	NNP
40318	4008	187	Sour	sour	JJ
40318	4008	188	Bitter	bitter	JJ
40318	4008	189	Sweet	Sweet	NNP
40318	4008	190	Tainted	Tainted	NNP
40318	4008	191	BODY	body	NN
40318	4008	192	AND	and	CC
40318	4008	193	TEXTURE	TEXTURE	NNP
40318	4008	194	_	_	NNP
40318	4008	195	Desirable	desirable	JJ
40318	4008	196	_	_	NNP
40318	4008	197	Smooth	Smooth	NNP
40318	4008	198	Waxy	Waxy	NNP
40318	4008	199	Silky	Silky	NNP
40318	4008	200	Close	Close	NNP
40318	4008	201	_	_	NNP
40318	4008	202	Undesirable	Undesirable	NNP
40318	4008	203	_	_	NNP
40318	4008	204	Pasty	Pasty	NNP
40318	4008	205	Corky	Corky	NNP
40318	4008	206	Acidy	Acidy	NNP
40318	4008	207	Greasy	Greasy	NNP
40318	4008	208	Loose	Loose	NNP
40318	4008	209	Sweet	Sweet	NNP
40318	4008	210	Curdy	Curdy	NNP
40318	4008	211	Gassy	gassy	JJ
40318	4008	212	Watery	Watery	NNP
40318	4008	213	Mealy	Mealy	NNP
40318	4008	214	Lumpy	Lumpy	NNP
40318	4008	215	Yeasty	Yeasty	NNP
40318	4008	216	Too	too	RB
40318	4008	217	dry	dry	JJ
40318	4008	218	COLOR	COLOR	NNP
40318	4008	219	_	_	NNP
40318	4008	220	Desirable	Desirable	NNP
40318	4008	221	_	_	NNP
40318	4008	222	Uniform	Uniform	NNP
40318	4008	223	_	_	NNP
40318	4008	224	Undesirable	Undesirable	NNP
40318	4008	225	_	_	NNP
40318	4008	226	Streaked	Streaked	NNP
40318	4008	227	White	White	NNP
40318	4008	228	specks	speck	NNS
40318	4008	229	Seamy	Seamy	NNP
40318	4008	230	Mottled	Mottled	NNP
40318	4008	231	Wavy	Wavy	NNP
40318	4008	232	Rust	Rust	NNP
40318	4008	233	spots	spot	VBZ
40318	4008	234	Acid	Acid	NNP
40318	4008	235	cut	cut	VBD
40318	4008	236	Too	too	RB
40318	4008	237	high	high	JJ
40318	4008	238	Too	too	RB
40318	4008	239	light	light	JJ
40318	4008	240	FINISH	FINISH	NNP
40318	4008	241	_	_	NNP
40318	4008	242	Desirable	desirable	JJ
40318	4008	243	_	_	NNP
40318	4008	244	Clean	clean	JJ
40318	4008	245	surfaces	surface	NNS
40318	4008	246	Neat	neat	VBP
40318	4008	247	bandage	bandage	NN
40318	4008	248	Attractive	Attractive	NNP
40318	4008	249	_	_	NNP
40318	4008	250	Undesirable	Undesirable	NNP
40318	4008	251	_	_	NNP
40318	4008	252	Wrinkled	Wrinkled	NNP
40318	4008	253	bandage	bandage	NN
40318	4008	254	Unclean	unclean	JJ
40318	4008	255	surfaces	surface	NNS
40318	4008	256	Cracked	crack	VBN
40318	4008	257	rinds	rind	VBZ
40318	4008	258	Undesirable	undesirable	JJ
40318	4008	259	size	size	NN
40318	4008	260	Greasy	Greasy	NNP
40318	4008	261	No	no	DT
40318	4008	262	end	end	NN
40318	4008	263	caps	cap	NNS
40318	4008	264	Uneven	Uneven	NNP
40318	4008	265	edges	edge	VBZ
40318	4008	266	+264	+264	NNP
40318	4008	267	.	.	.
40318	4009	1	Causes	cause	NNS
40318	4009	2	of	of	IN
40318	4009	3	variations	variation	NNS
40318	4009	4	in	in	IN
40318	4009	5	score.+--It	score.+--It	NNP
40318	4009	6	is	be	VBZ
40318	4009	7	very	very	RB
40318	4009	8	seldom	seldom	JJ
40318	4009	9	,	,	,
40318	4009	10	if	if	IN
40318	4009	11	ever	ever	RB
40318	4009	12	,	,	,
40318	4009	13	that	that	IN
40318	4009	14	a	a	DT
40318	4009	15	cheese	cheese	NN
40318	4009	16	is	be	VBZ
40318	4009	17	given	give	VBN
40318	4009	18	a	a	DT
40318	4009	19	perfect	perfect	JJ
40318	4009	20	score	score	NN
40318	4009	21	,	,	,
40318	4009	22	for	for	IN
40318	4009	23	it	-PRON-	PRP
40318	4009	24	usually	usually	RB
40318	4009	25	has	have	VBZ
40318	4009	26	one	one	CD
40318	4009	27	or	or	CC
40318	4009	28	more	more	JJR
40318	4009	29	defects	defect	NNS
40318	4009	30	which	which	WDT
40318	4009	31	may	may	MD
40318	4009	32	be	be	VB
40318	4009	33	hardly	hardly	RB
40318	4009	34	noticeable	noticeable	JJ
40318	4009	35	or	or	CC
40318	4009	36	very	very	RB
40318	4009	37	pronounced	pronounced	JJ
40318	4009	38	.	.	.
40318	4010	1	The	the	DT
40318	4010	2	seriousness	seriousness	NN
40318	4010	3	of	of	IN
40318	4010	4	the	the	DT
40318	4010	5	defect	defect	NN
40318	4010	6	is	be	VBZ
40318	4010	7	determined	determine	VBN
40318	4010	8	by	by	IN
40318	4010	9	the	the	DT
40318	4010	10	individual	individual	JJ
40318	4010	11	tastes	taste	NNS
40318	4010	12	of	of	IN
40318	4010	13	the	the	DT
40318	4010	14	judges	judge	NNS
40318	4010	15	and	and	CC
40318	4010	16	the	the	DT
40318	4010	17	market	market	NN
40318	4010	18	requirements	requirement	NNS
40318	4010	19	.	.	.
40318	4011	1	It	-PRON-	PRP
40318	4011	2	is	be	VBZ
40318	4011	3	customary	customary	JJ
40318	4011	4	for	for	IN
40318	4011	5	the	the	DT
40318	4011	6	judge	judge	NN
40318	4011	7	to	to	TO
40318	4011	8	pick	pick	VB
40318	4011	9	out	out	RP
40318	4011	10	several	several	JJ
40318	4011	11	samples	sample	NNS
40318	4011	12	and	and	CC
40318	4011	13	score	score	VB
40318	4011	14	them	-PRON-	PRP
40318	4011	15	in	in	IN
40318	4011	16	order	order	NN
40318	4011	17	to	to	TO
40318	4011	18	fix	fix	VB
40318	4011	19	the	the	DT
40318	4011	20	standard	standard	NN
40318	4011	21	and	and	CC
40318	4011	22	if	if	IN
40318	4011	23	there	there	EX
40318	4011	24	are	be	VBP
40318	4011	25	several	several	JJ
40318	4011	26	judges	judge	NNS
40318	4011	27	this	this	DT
40318	4011	28	serves	serve	VBZ
40318	4011	29	to	to	TO
40318	4011	30	unify	unify	VB
40318	4011	31	their	-PRON-	PRP$
40318	4011	32	standard	standard	NN
40318	4011	33	.	.	.
40318	4012	1	Ordinarily	Ordinarily	NNP
40318	4012	2	judges	judge	NNS
40318	4012	3	will	will	MD
40318	4012	4	vary	vary	VB
40318	4012	5	because	because	IN
40318	4012	6	of	of	IN
40318	4012	7	their	-PRON-	PRP$
40318	4012	8	individual	individual	JJ
40318	4012	9	tastes	taste	NNS
40318	4012	10	,	,	,
40318	4012	11	unless	unless	IN
40318	4012	12	they	-PRON-	PRP
40318	4012	13	begin	begin	VBP
40318	4012	14	with	with	IN
40318	4012	15	a	a	DT
40318	4012	16	uniform	uniform	JJ
40318	4012	17	standard	standard	NN
40318	4012	18	.	.	.
40318	4013	1	Certain	certain	JJ
40318	4013	2	markets	market	NNS
40318	4013	3	require	require	VBP
40318	4013	4	cheese	cheese	NN
40318	4013	5	with	with	IN
40318	4013	6	given	give	VBN
40318	4013	7	qualities	quality	NNS
40318	4013	8	which	which	WDT
40318	4013	9	on	on	IN
40318	4013	10	other	other	JJ
40318	4013	11	markets	market	NNS
40318	4013	12	would	would	MD
40318	4013	13	be	be	VB
40318	4013	14	considered	consider	VBN
40318	4013	15	defects	defect	NNS
40318	4013	16	.	.	.
40318	4014	1	For	for	IN
40318	4014	2	example	example	NN
40318	4014	3	,	,	,
40318	4014	4	the	the	DT
40318	4014	5	Boston	Boston	NNP
40318	4014	6	market	market	NN
40318	4014	7	requires	require	VBZ
40318	4014	8	a	a	DT
40318	4014	9	very	very	RB
40318	4014	10	soft	soft	JJ
40318	4014	11	,	,	,
40318	4014	12	pasty	pasty	NN
40318	4014	13	cheese	cheese	NN
40318	4014	14	which	which	WDT
40318	4014	15	other	other	JJ
40318	4014	16	markets	market	NNS
40318	4014	17	would	would	MD
40318	4014	18	consider	consider	VB
40318	4014	19	undesirable	undesirable	JJ
40318	4014	20	.	.	.
40318	4015	1	The	the	DT
40318	4015	2	cheese	cheese	NN
40318	4015	3	is	be	VBZ
40318	4015	4	constantly	constantly	RB
40318	4015	5	undergoing	undergoing	JJ
40318	4015	6	changes	change	NNS
40318	4015	7	due	due	IN
40318	4015	8	to	to	IN
40318	4015	9	the	the	DT
40318	4015	10	ripening	ripen	VBG
40318	4015	11	agents	agent	NNS
40318	4015	12	so	so	IN
40318	4015	13	that	that	IN
40318	4015	14	it	-PRON-	PRP
40318	4015	15	may	may	MD
40318	4015	16	not	not	RB
40318	4015	17	always	always	RB
40318	4015	18	be	be	VB
40318	4015	19	scored	score	VBN
40318	4015	20	the	the	DT
40318	4015	21	same	same	JJ
40318	4015	22	.	.	.
40318	4016	1	For	for	IN
40318	4016	2	example	example	NN
40318	4016	3	,	,	,
40318	4016	4	a	a	DT
40318	4016	5	cheese	cheese	NN
40318	4016	6	may	may	MD
40318	4016	7	have	have	VB
40318	4016	8	little	little	JJ
40318	4016	9	or	or	CC
40318	4016	10	no	no	DT
40318	4016	11	flavor	flavor	NN
40318	4016	12	and	and	CC
40318	4016	13	after	after	IN
40318	4016	14	several	several	JJ
40318	4016	15	weeks	week	NNS
40318	4016	16	a	a	DT
40318	4016	17	very	very	RB
40318	4016	18	considerable	considerable	JJ
40318	4016	19	flavor	flavor	NN
40318	4016	20	may	may	MD
40318	4016	21	have	have	VB
40318	4016	22	developed	develop	VBN
40318	4016	23	.	.	.
40318	4017	1	This	this	DT
40318	4017	2	is	be	VBZ
40318	4017	3	probably	probably	RB
40318	4017	4	due	due	IN
40318	4017	5	to	to	IN
40318	4017	6	the	the	DT
40318	4017	7	action	action	NN
40318	4017	8	of	of	IN
40318	4017	9	the	the	DT
40318	4017	10	ripening	ripening	JJ
40318	4017	11	agents	agent	NNS
40318	4017	12	,	,	,
40318	4017	13	and	and	CC
40318	4017	14	therefore	therefore	RB
40318	4017	15	the	the	DT
40318	4017	16	second	second	JJ
40318	4017	17	time	time	NN
40318	4017	18	it	-PRON-	PRP
40318	4017	19	would	would	MD
40318	4017	20	be	be	VB
40318	4017	21	scored	score	VBN
40318	4017	22	differently	differently	RB
40318	4017	23	.	.	.
40318	4018	1	+265	+265	NNP
40318	4018	2	.	.	.
40318	4019	1	The	the	DT
40318	4019	2	score	score	NN
40318	4019	3	-	-	HYPH
40318	4019	4	card.+--When	card.+--when	NN
40318	4019	5	judging	judge	VBG
40318	4019	6	several	several	JJ
40318	4019	7	samples	sample	NNS
40318	4019	8	of	of	IN
40318	4019	9	cheese	cheese	NN
40318	4019	10	,	,	,
40318	4019	11	the	the	DT
40318	4019	12	type	type	NN
40318	4019	13	of	of	IN
40318	4019	14	score	score	NN
40318	4019	15	-	-	HYPH
40318	4019	16	card	card	NN
40318	4019	17	on	on	IN
40318	4019	18	the	the	DT
40318	4019	19	opposite	opposite	JJ
40318	4019	20	page	page	NN
40318	4019	21	is	be	VBZ
40318	4019	22	used	use	VBN
40318	4019	23	for	for	IN
40318	4019	24	each	each	DT
40318	4019	25	one	one	NN
40318	4019	26	.	.	.
40318	4020	1	This	this	DT
40318	4020	2	gives	give	VBZ
40318	4020	3	the	the	DT
40318	4020	4	date	date	NN
40318	4020	5	of	of	IN
40318	4020	6	judging	judging	NN
40318	4020	7	and	and	CC
40318	4020	8	the	the	DT
40318	4020	9	sample	sample	NN
40318	4020	10	number	number	NN
40318	4020	11	,	,	,
40318	4020	12	the	the	DT
40318	4020	13	judge	judge	NN
40318	4020	14	's	's	POS
40318	4020	15	name	name	NN
40318	4020	16	and	and	CC
40318	4020	17	reasons	reason	NNS
40318	4020	18	for	for	IN
40318	4020	19	cutting	cut	VBG
40318	4020	20	the	the	DT
40318	4020	21	score	score	NN
40318	4020	22	and	and	CC
40318	4020	23	recommendations	recommendation	NNS
40318	4020	24	to	to	TO
40318	4020	25	avoid	avoid	VB
40318	4020	26	these	these	DT
40318	4020	27	troubles	trouble	NNS
40318	4020	28	.	.	.
40318	4021	1	CHAPTER	CHAPTER	NNP
40318	4021	2	XV	XV	NNP
40318	4021	3	_	_	XX
40318	4021	4	THE	the	DT
40318	4021	5	SWISS	SWISS	NNP
40318	4021	6	AND	and	CC
40318	4021	7	ITALIAN	italian	JJ
40318	4021	8	GROUPS	group	NNS
40318	4021	9	_	_	NNP
40318	4021	10	Certain	certain	JJ
40318	4021	11	varieties	variety	NNS
40318	4021	12	of	of	IN
40318	4021	13	hard	hard	JJ
40318	4021	14	cheese	cheese	NN
40318	4021	15	of	of	IN
40318	4021	16	foreign	foreign	JJ
40318	4021	17	origin	origin	NN
40318	4021	18	are	be	VBP
40318	4021	19	now	now	RB
40318	4021	20	made	make	VBN
40318	4021	21	to	to	IN
40318	4021	22	some	some	DT
40318	4021	23	extent	extent	NN
40318	4021	24	in	in	IN
40318	4021	25	this	this	DT
40318	4021	26	country	country	NN
40318	4021	27	.	.	.
40318	4022	1	If	if	IN
40318	4022	2	not	not	RB
40318	4022	3	manufactured	manufacture	VBN
40318	4022	4	in	in	IN
40318	4022	5	sufficient	sufficient	JJ
40318	4022	6	quantities	quantity	NNS
40318	4022	7	to	to	TO
40318	4022	8	supply	supply	VB
40318	4022	9	the	the	DT
40318	4022	10	demand	demand	NN
40318	4022	11	,	,	,
40318	4022	12	the	the	DT
40318	4022	13	remainder	remainder	NN
40318	4022	14	is	be	VBZ
40318	4022	15	imported	import	VBN
40318	4022	16	.	.	.
40318	4023	1	These	these	DT
40318	4023	2	hard	hard	JJ
40318	4023	3	cheeses	cheese	NNS
40318	4023	4	are	be	VBP
40318	4023	5	now	now	RB
40318	4023	6	considered	consider	VBN
40318	4023	7	.	.	.
40318	4024	1	SWISS	SWISS	NNP
40318	4024	2	CHEESE	cheese	NN
40318	4024	3	Swiss	swiss	JJ
40318	4024	4	cheese	cheese	NN
40318	4024	5	,	,	,
40318	4024	6	variously	variously	RB
40318	4024	7	known	know	VBN
40318	4024	8	as	as	IN
40318	4024	9	Gruyère	Gruyère	NNP
40318	4024	10	,	,	,
40318	4024	11	Emmenthal	Emmenthal	NNP
40318	4024	12	,	,	,
40318	4024	13	Schweitzer	Schweitzer	NNP
40318	4024	14	and	and	CC
40318	4024	15	Swiss	Swiss	NNP
40318	4024	16	,	,	,
40318	4024	17	had	have	VBD
40318	4024	18	its	-PRON-	PRP$
40318	4024	19	origin	origin	NN
40318	4024	20	in	in	IN
40318	4024	21	the	the	DT
40318	4024	22	Alpine	Alpine	NNP
40318	4024	23	cantons	canton	NNS
40318	4024	24	of	of	IN
40318	4024	25	Switzerland	Switzerland	NNP
40318	4024	26	.	.	.
40318	4025	1	From	from	IN
40318	4025	2	this	this	DT
40318	4025	3	region	region	NN
40318	4025	4	its	-PRON-	PRP$
40318	4025	5	manufacture	manufacture	NN
40318	4025	6	has	have	VBZ
40318	4025	7	been	be	VBN
40318	4025	8	carried	carry	VBN
40318	4025	9	by	by	IN
40318	4025	10	Swiss	swiss	JJ
40318	4025	11	dairy	dairy	NN
40318	4025	12	-	-	HYPH
40318	4025	13	men	man	NNS
40318	4025	14	and	and	CC
40318	4025	15	emigrant	emigrant	NN
40318	4025	16	farmers	farmer	NNS
40318	4025	17	into	into	IN
40318	4025	18	widely	widely	RB
40318	4025	19	separate	separate	JJ
40318	4025	20	lands	land	NNS
40318	4025	21	.	.	.
40318	4026	1	The	the	DT
40318	4026	2	Swiss	swiss	JJ
40318	4026	3	colonies	colony	NNS
40318	4026	4	settled	settle	VBD
40318	4026	5	in	in	IN
40318	4026	6	the	the	DT
40318	4026	7	United	United	NNP
40318	4026	8	States	States	NNP
40318	4026	9	in	in	IN
40318	4026	10	the	the	DT
40318	4026	11	Mohawk	Mohawk	NNP
40318	4026	12	Valley	Valley	NNP
40318	4026	13	and	and	CC
40318	4026	14	in	in	IN
40318	4026	15	Cattaraugus	Cattaraugus	NNP
40318	4026	16	County	County	NNP
40318	4026	17	,	,	,
40318	4026	18	New	New	NNP
40318	4026	19	York	York	NNP
40318	4026	20	;	;	:
40318	4026	21	in	in	IN
40318	4026	22	Wayne	Wayne	NNP
40318	4026	23	,	,	,
40318	4026	24	Stark	Stark	NNP
40318	4026	25	,	,	,
40318	4026	26	Summit	Summit	NNP
40318	4026	27	,	,	,
40318	4026	28	Columbiana	Columbiana	NNP
40318	4026	29	and	and	CC
40318	4026	30	Tuscarawas	Tuscarawas	NNP
40318	4026	31	counties	county	NNS
40318	4026	32	of	of	IN
40318	4026	33	Ohio	Ohio	NNP
40318	4026	34	,	,	,
40318	4026	35	and	and	CC
40318	4026	36	in	in	IN
40318	4026	37	Green	Green	NNP
40318	4026	38	and	and	CC
40318	4026	39	Dodge	Dodge	NNP
40318	4026	40	counties	county	NNS
40318	4026	41	in	in	IN
40318	4026	42	Wisconsin	Wisconsin	NNP
40318	4026	43	.	.	.
40318	4027	1	Of	of	IN
40318	4027	2	all	all	PDT
40318	4027	3	these	these	DT
40318	4027	4	,	,	,
40318	4027	5	the	the	DT
40318	4027	6	Wisconsin	Wisconsin	NNP
40318	4027	7	colonies	colony	NNS
40318	4027	8	have	have	VBP
40318	4027	9	become	become	VBN
40318	4027	10	the	the	DT
40318	4027	11	most	most	RBS
40318	4027	12	extensive	extensive	JJ
40318	4027	13	.	.	.
40318	4028	1	Similar	similar	JJ
40318	4028	2	colonies	colony	NNS
40318	4028	3	have	have	VBP
40318	4028	4	developed	develop	VBN
40318	4028	5	the	the	DT
40318	4028	6	making	making	NN
40318	4028	7	of	of	IN
40318	4028	8	this	this	DT
40318	4028	9	type	type	NN
40318	4028	10	of	of	IN
40318	4028	11	cheese	cheese	NN
40318	4028	12	in	in	IN
40318	4028	13	Sweden	Sweden	NNP
40318	4028	14	and	and	CC
40318	4028	15	Finland	Finland	NNP
40318	4028	16	.	.	.
40318	4029	1	+266	+266	NNP
40318	4029	2	.	.	.
40318	4030	1	The	the	DT
40318	4030	2	Swiss	swiss	JJ
40318	4030	3	factory.+--Swiss	factory.+--Swiss	HYPH
40318	4030	4	cheese	cheese	NN
40318	4030	5	can	can	MD
40318	4030	6	not	not	RB
40318	4030	7	be	be	VB
40318	4030	8	made	make	VBN
40318	4030	9	in	in	IN
40318	4030	10	a	a	DT
40318	4030	11	vat	vat	NN
40318	4030	12	like	like	IN
40318	4030	13	other	other	JJ
40318	4030	14	types	type	NNS
40318	4030	15	for	for	IN
40318	4030	16	reasons	reason	NNS
40318	4030	17	that	that	WDT
40318	4030	18	will	will	MD
40318	4030	19	be	be	VB
40318	4030	20	explained	explain	VBN
40318	4030	21	later	later	RBR
40318	4030	22	.	.	.
40318	4031	1	In	in	IN
40318	4031	2	place	place	NN
40318	4031	3	of	of	IN
40318	4031	4	the	the	DT
40318	4031	5	vat	vat	NN
40318	4031	6	is	be	VBZ
40318	4031	7	used	use	VBN
40318	4031	8	a	a	DT
40318	4031	9	kettle	kettle	NN
40318	4031	10	,	,	,
40318	4031	11	generally	generally	RB
40318	4031	12	of	of	IN
40318	4031	13	copper	copper	NN
40318	4031	14	,	,	,
40318	4031	15	and	and	CC
40318	4031	16	it	-PRON-	PRP
40318	4031	17	may	may	MD
40318	4031	18	or	or	CC
40318	4031	19	may	may	MD
40318	4031	20	not	not	RB
40318	4031	21	be	be	VB
40318	4031	22	jacketed	jacket	VBN
40318	4031	23	for	for	IN
40318	4031	24	steam	steam	NN
40318	4031	25	or	or	CC
40318	4031	26	for	for	IN
40318	4031	27	hot	hot	JJ
40318	4031	28	water	water	NN
40318	4031	29	(	(	-LRB-
40318	4031	30	Fig	fig	NN
40318	4031	31	.	.	.
40318	4032	1	56	56	LS
40318	4032	2	)	)	-RRB-
40318	4032	3	.	.	.
40318	4033	1	These	these	DT
40318	4033	2	kettles	kettle	NNS
40318	4033	3	vary	vary	VBP
40318	4033	4	in	in	IN
40318	4033	5	capacity	capacity	NN
40318	4033	6	from	from	IN
40318	4033	7	600	600	CD
40318	4033	8	to	to	IN
40318	4033	9	3000	3000	CD
40318	4033	10	pounds	pound	NNS
40318	4033	11	of	of	IN
40318	4033	12	milk	milk	NN
40318	4033	13	.	.	.
40318	4034	1	The	the	DT
40318	4034	2	cheese	cheese	NN
40318	4034	3	-	-	HYPH
40318	4034	4	maker	maker	NN
40318	4034	5	takes	take	VBZ
40318	4034	6	the	the	DT
40318	4034	7	best	good	JJS
40318	4034	8	care	care	NN
40318	4034	9	possible	possible	JJ
40318	4034	10	of	of	IN
40318	4034	11	his	-PRON-	PRP$
40318	4034	12	kettle	kettle	NN
40318	4034	13	,	,	,
40318	4034	14	for	for	IN
40318	4034	15	an	an	DT
40318	4034	16	unclean	unclean	JJ
40318	4034	17	utensil	utensil	NN
40318	4034	18	is	be	VBZ
40318	4034	19	one	one	CD
40318	4034	20	of	of	IN
40318	4034	21	the	the	DT
40318	4034	22	easiest	easy	JJS
40318	4034	23	sources	source	NNS
40318	4034	24	of	of	IN
40318	4034	25	contamination	contamination	NN
40318	4034	26	of	of	IN
40318	4034	27	the	the	DT
40318	4034	28	milk	milk	NN
40318	4034	29	.	.	.
40318	4035	1	When	when	WRB
40318	4035	2	the	the	DT
40318	4035	3	kettle	kettle	NN
40318	4035	4	is	be	VBZ
40318	4035	5	not	not	RB
40318	4035	6	jacketed	jacket	VBN
40318	4035	7	,	,	,
40318	4035	8	and	and	CC
40318	4035	9	it	-PRON-	PRP
40318	4035	10	is	be	VBZ
40318	4035	11	only	only	RB
40318	4035	12	in	in	IN
40318	4035	13	recent	recent	JJ
40318	4035	14	years	year	NNS
40318	4035	15	that	that	IN
40318	4035	16	this	this	DT
40318	4035	17	has	have	VBZ
40318	4035	18	been	be	VBN
40318	4035	19	done	do	VBN
40318	4035	20	,	,	,
40318	4035	21	it	-PRON-	PRP
40318	4035	22	is	be	VBZ
40318	4035	23	suspended	suspend	VBN
40318	4035	24	in	in	IN
40318	4035	25	a	a	DT
40318	4035	26	fireplace	fireplace	NN
40318	4035	27	by	by	IN
40318	4035	28	means	mean	NNS
40318	4035	29	of	of	IN
40318	4035	30	a	a	DT
40318	4035	31	crane	crane	NN
40318	4035	32	arrangement	arrangement	NN
40318	4035	33	.	.	.
40318	4036	1	[	[	-LRB-
40318	4036	2	Illustration	illustration	NN
40318	4036	3	:	:	:
40318	4036	4	FIG	FIG	NNP
40318	4036	5	.	.	.
40318	4037	1	56.--Swiss	56.--swiss	CD
40318	4037	2	-	-	HYPH
40318	4037	3	cheese	cheese	NN
40318	4037	4	kettle	kettle	NN
40318	4037	5	.	.	.
40318	4037	6	]	]	-RRB-
40318	4038	1	This	this	DT
40318	4038	2	fireplace	fireplace	NN
40318	4038	3	uses	use	VBZ
40318	4038	4	wood	wood	NN
40318	4038	5	,	,	,
40318	4038	6	and	and	CC
40318	4038	7	is	be	VBZ
40318	4038	8	built	build	VBN
40318	4038	9	of	of	IN
40318	4038	10	brick	brick	NN
40318	4038	11	or	or	CC
40318	4038	12	stone	stone	NN
40318	4038	13	,	,	,
40318	4038	14	so	so	IN
40318	4038	15	that	that	IN
40318	4038	16	the	the	DT
40318	4038	17	kettle	kettle	NN
40318	4038	18	rests	rest	VBZ
40318	4038	19	on	on	IN
40318	4038	20	the	the	DT
40318	4038	21	edge	edge	NN
40318	4038	22	and	and	CC
40318	4038	23	is	be	VBZ
40318	4038	24	provided	provide	VBN
40318	4038	25	with	with	IN
40318	4038	26	a	a	DT
40318	4038	27	door	door	NN
40318	4038	28	which	which	WDT
40318	4038	29	swings	swing	VBZ
40318	4038	30	upon	upon	IN
40318	4038	31	another	another	DT
40318	4038	32	crane	crane	NN
40318	4038	33	,	,	,
40318	4038	34	and	and	CC
40318	4038	35	can	can	MD
40318	4038	36	be	be	VB
40318	4038	37	closed	close	VBN
40318	4038	38	while	while	IN
40318	4038	39	the	the	DT
40318	4038	40	fire	fire	NN
40318	4038	41	is	be	VBZ
40318	4038	42	going	go	VBG
40318	4038	43	.	.	.
40318	4039	1	When	when	WRB
40318	4039	2	the	the	DT
40318	4039	3	kettle	kettle	NN
40318	4039	4	is	be	VBZ
40318	4039	5	swung	swing	VBN
40318	4039	6	on	on	IN
40318	4039	7	a	a	DT
40318	4039	8	crane	crane	NN
40318	4039	9	,	,	,
40318	4039	10	it	-PRON-	PRP
40318	4039	11	is	be	VBZ
40318	4039	12	possible	possible	JJ
40318	4039	13	to	to	TO
40318	4039	14	swing	swing	VB
40318	4039	15	it	-PRON-	PRP
40318	4039	16	under	under	IN
40318	4039	17	the	the	DT
40318	4039	18	weigh	weigh	NN
40318	4039	19	-	-	HYPH
40318	4039	20	stand	stand	NN
40318	4039	21	for	for	IN
40318	4039	22	filling	filling	NN
40318	4039	23	.	.	.
40318	4040	1	This	this	DT
40318	4040	2	requires	require	VBZ
40318	4040	3	a	a	DT
40318	4040	4	lid	lid	NN
40318	4040	5	to	to	TO
40318	4040	6	swing	swing	VB
40318	4040	7	down	down	RP
40318	4040	8	over	over	IN
40318	4040	9	the	the	DT
40318	4040	10	fire	fire	NN
40318	4040	11	,	,	,
40318	4040	12	and	and	CC
40318	4040	13	keep	keep	VB
40318	4040	14	the	the	DT
40318	4040	15	room	room	NN
40318	4040	16	free	free	JJ
40318	4040	17	from	from	IN
40318	4040	18	smoke	smoke	NN
40318	4040	19	.	.	.
40318	4041	1	The	the	DT
40318	4041	2	chimney	chimney	NN
40318	4041	3	generally	generally	RB
40318	4041	4	has	have	VBZ
40318	4041	5	a	a	DT
40318	4041	6	rather	rather	RB
40318	4041	7	high	high	JJ
40318	4041	8	stack	stack	NN
40318	4041	9	to	to	TO
40318	4041	10	secure	secure	VB
40318	4041	11	a	a	DT
40318	4041	12	good	good	JJ
40318	4041	13	draft	draft	NN
40318	4041	14	.	.	.
40318	4042	1	This	this	DT
40318	4042	2	kettle	kettle	NN
40318	4042	3	is	be	VBZ
40318	4042	4	fastened	fasten	VBN
40318	4042	5	to	to	IN
40318	4042	6	the	the	DT
40318	4042	7	crane	crane	NN
40318	4042	8	by	by	IN
40318	4042	9	a	a	DT
40318	4042	10	large	large	JJ
40318	4042	11	iron	iron	NN
40318	4042	12	band	band	NN
40318	4042	13	passing	pass	VBG
40318	4042	14	around	around	IN
40318	4042	15	the	the	DT
40318	4042	16	neck	neck	NN
40318	4042	17	,	,	,
40318	4042	18	to	to	TO
40318	4042	19	which	which	WDT
40318	4042	20	a	a	DT
40318	4042	21	bail	bail	NN
40318	4042	22	or	or	CC
40318	4042	23	handle	handle	VB
40318	4042	24	is	be	VBZ
40318	4042	25	attached	attach	VBN
40318	4042	26	.	.	.
40318	4043	1	The	the	DT
40318	4043	2	kettle	kettle	NN
40318	4043	3	may	may	MD
40318	4043	4	be	be	VB
40318	4043	5	raised	raise	VBN
40318	4043	6	or	or	CC
40318	4043	7	lowered	lower	VBN
40318	4043	8	by	by	IN
40318	4043	9	means	mean	NNS
40318	4043	10	of	of	IN
40318	4043	11	a	a	DT
40318	4043	12	simple	simple	JJ
40318	4043	13	screw	screw	NN
40318	4043	14	on	on	IN
40318	4043	15	this	this	DT
40318	4043	16	beam	beam	NN
40318	4043	17	.	.	.
40318	4044	1	The	the	DT
40318	4044	2	crane	crane	NN
40318	4044	3	consists	consist	VBZ
40318	4044	4	of	of	IN
40318	4044	5	a	a	DT
40318	4044	6	heavy	heavy	JJ
40318	4044	7	beam	beam	NN
40318	4044	8	working	work	VBG
40318	4044	9	in	in	IN
40318	4044	10	sockets	socket	NNS
40318	4044	11	in	in	IN
40318	4044	12	the	the	DT
40318	4044	13	floor	floor	NN
40318	4044	14	and	and	CC
40318	4044	15	a	a	DT
40318	4044	16	beam	beam	NN
40318	4044	17	or	or	CC
40318	4044	18	cross	cross	NN
40318	4044	19	brace	brace	NN
40318	4044	20	,	,	,
40318	4044	21	which	which	WDT
40318	4044	22	has	have	VBZ
40318	4044	23	another	another	DT
40318	4044	24	and	and	CC
40318	4044	25	shorter	short	JJR
40318	4044	26	beam	beam	NN
40318	4044	27	braced	brace	VBN
40318	4044	28	to	to	IN
40318	4044	29	it	-PRON-	PRP
40318	4044	30	,	,	,
40318	4044	31	to	to	TO
40318	4044	32	take	take	VB
40318	4044	33	the	the	DT
40318	4044	34	weight	weight	NN
40318	4044	35	of	of	IN
40318	4044	36	the	the	DT
40318	4044	37	kettle	kettle	NN
40318	4044	38	.	.	.
40318	4045	1	The	the	DT
40318	4045	2	weigh	weigh	NN
40318	4045	3	-	-	HYPH
40318	4045	4	stand	stand	NN
40318	4045	5	,	,	,
40318	4045	6	and	and	CC
40318	4045	7	its	-PRON-	PRP$
40318	4045	8	efficient	efficient	JJ
40318	4045	9	location	location	NN
40318	4045	10	,	,	,
40318	4045	11	is	be	VBZ
40318	4045	12	a	a	DT
40318	4045	13	matter	matter	NN
40318	4045	14	of	of	IN
40318	4045	15	extreme	extreme	JJ
40318	4045	16	importance	importance	NN
40318	4045	17	.	.	.
40318	4046	1	It	-PRON-	PRP
40318	4046	2	is	be	VBZ
40318	4046	3	elevated	elevate	VBN
40318	4046	4	a	a	DT
40318	4046	5	little	little	JJ
40318	4046	6	above	above	IN
40318	4046	7	the	the	DT
40318	4046	8	remainder	remainder	NN
40318	4046	9	of	of	IN
40318	4046	10	the	the	DT
40318	4046	11	floor	floor	NN
40318	4046	12	to	to	TO
40318	4046	13	allow	allow	VB
40318	4046	14	gravity	gravity	NN
40318	4046	15	to	to	TO
40318	4046	16	do	do	VB
40318	4046	17	the	the	DT
40318	4046	18	work	work	NN
40318	4046	19	.	.	.
40318	4047	1	The	the	DT
40318	4047	2	next	next	JJ
40318	4047	3	most	most	RBS
40318	4047	4	important	important	JJ
40318	4047	5	equipment	equipment	NN
40318	4047	6	is	be	VBZ
40318	4047	7	the	the	DT
40318	4047	8	press	press	NN
40318	4047	9	and	and	CC
40318	4047	10	draining	drain	VBG
40318	4047	11	table	table	NN
40318	4047	12	.	.	.
40318	4048	1	The	the	DT
40318	4048	2	table	table	NN
40318	4048	3	is	be	VBZ
40318	4048	4	made	make	VBN
40318	4048	5	of	of	IN
40318	4048	6	wood	wood	NN
40318	4048	7	or	or	CC
40318	4048	8	stone	stone	NN
40318	4048	9	,	,	,
40318	4048	10	and	and	CC
40318	4048	11	has	have	VBZ
40318	4048	12	a	a	DT
40318	4048	13	slight	slight	JJ
40318	4048	14	slope	slope	NN
40318	4048	15	to	to	TO
40318	4048	16	allow	allow	VB
40318	4048	17	the	the	DT
40318	4048	18	whey	whey	NN
40318	4048	19	to	to	TO
40318	4048	20	drain	drain	VB
40318	4048	21	off	off	RP
40318	4048	22	.	.	.
40318	4049	1	The	the	DT
40318	4049	2	press	press	NN
40318	4049	3	is	be	VBZ
40318	4049	4	generally	generally	RB
40318	4049	5	a	a	DT
40318	4049	6	jack	jack	NN
40318	4049	7	screw	screw	NN
40318	4049	8	which	which	WDT
40318	4049	9	,	,	,
40318	4049	10	braced	brace	VBD
40318	4049	11	against	against	IN
40318	4049	12	a	a	DT
40318	4049	13	beam	beam	NN
40318	4049	14	,	,	,
40318	4049	15	will	will	MD
40318	4049	16	exert	exert	VB
40318	4049	17	an	an	DT
40318	4049	18	enormous	enormous	JJ
40318	4049	19	pressure	pressure	NN
40318	4049	20	on	on	IN
40318	4049	21	the	the	DT
40318	4049	22	table	table	NN
40318	4049	23	below	below	RB
40318	4049	24	.	.	.
40318	4050	1	Swiss	swiss	JJ
40318	4050	2	cheeses	cheese	NNS
40318	4050	3	are	be	VBP
40318	4050	4	made	make	VBN
40318	4050	5	in	in	IN
40318	4050	6	two	two	CD
40318	4050	7	styles	style	NNS
40318	4050	8	,	,	,
40318	4050	9	the	the	DT
40318	4050	10	"	"	``
40318	4050	11	round	round	JJ
40318	4050	12	"	"	''
40318	4050	13	or	or	CC
40318	4050	14	drum	drum	VB
40318	4050	15	and	and	CC
40318	4050	16	the	the	DT
40318	4050	17	"	"	``
40318	4050	18	block	block	NN
40318	4050	19	"	"	''
40318	4050	20	or	or	CC
40318	4050	21	rectangular	rectangular	JJ
40318	4050	22	forms	form	NNS
40318	4050	23	,	,	,
40318	4050	24	each	each	DT
40318	4050	25	of	of	IN
40318	4050	26	which	which	WDT
40318	4050	27	has	have	VBZ
40318	4050	28	its	-PRON-	PRP$
40318	4050	29	advantages	advantage	NNS
40318	4050	30	.	.	.
40318	4051	1	For	for	IN
40318	4051	2	the	the	DT
40318	4051	3	round	round	JJ
40318	4051	4	style	style	NN
40318	4051	5	,	,	,
40318	4051	6	which	which	WDT
40318	4051	7	is	be	VBZ
40318	4051	8	most	most	RBS
40318	4051	9	commonly	commonly	RB
40318	4051	10	made	make	VBN
40318	4051	11	,	,	,
40318	4051	12	the	the	DT
40318	4051	13	forms	form	NNS
40318	4051	14	for	for	IN
40318	4051	15	hooping	hooping	NN
40318	4051	16	are	be	VBP
40318	4051	17	of	of	IN
40318	4051	18	metal	metal	NN
40318	4051	19	or	or	CC
40318	4051	20	of	of	IN
40318	4051	21	elm	elm	NN
40318	4051	22	wood	wood	NN
40318	4051	23	,	,	,
40318	4051	24	and	and	CC
40318	4051	25	consist	consist	VB
40318	4051	26	of	of	IN
40318	4051	27	strips	strip	NNS
40318	4051	28	of	of	IN
40318	4051	29	a	a	DT
40318	4051	30	given	give	VBN
40318	4051	31	width	width	NN
40318	4051	32	,	,	,
40318	4051	33	generally	generally	RB
40318	4051	34	six	six	CD
40318	4051	35	inches	inch	NNS
40318	4051	36	,	,	,
40318	4051	37	but	but	CC
40318	4051	38	of	of	IN
40318	4051	39	an	an	DT
40318	4051	40	undetermined	undetermined	JJ
40318	4051	41	length	length	NN
40318	4051	42	.	.	.
40318	4052	1	These	these	DT
40318	4052	2	strips	strip	NNS
40318	4052	3	are	be	VBP
40318	4052	4	then	then	RB
40318	4052	5	made	make	VBN
40318	4052	6	into	into	IN
40318	4052	7	a	a	DT
40318	4052	8	circle	circle	NN
40318	4052	9	and	and	CC
40318	4052	10	held	hold	VBN
40318	4052	11	by	by	IN
40318	4052	12	a	a	DT
40318	4052	13	cord	cord	NN
40318	4052	14	,	,	,
40318	4052	15	which	which	WDT
40318	4052	16	is	be	VBZ
40318	4052	17	easily	easily	RB
40318	4052	18	lengthened	lengthen	VBN
40318	4052	19	or	or	CC
40318	4052	20	shortened	shorten	VBN
40318	4052	21	,	,	,
40318	4052	22	thus	thus	RB
40318	4052	23	varying	vary	VBG
40318	4052	24	the	the	DT
40318	4052	25	diameter	diameter	NN
40318	4052	26	of	of	IN
40318	4052	27	the	the	DT
40318	4052	28	hoop	hoop	NN
40318	4052	29	.	.	.
40318	4053	1	Besides	besides	IN
40318	4053	2	these	these	DT
40318	4053	3	hoops	hoop	NNS
40318	4053	4	,	,	,
40318	4053	5	cheese	cheese	NN
40318	4053	6	boards	board	NNS
40318	4053	7	or	or	CC
40318	4053	8	followers	follower	NNS
40318	4053	9	are	be	VBP
40318	4053	10	needed	need	VBN
40318	4053	11	.	.	.
40318	4054	1	These	these	DT
40318	4054	2	are	be	VBP
40318	4054	3	heavy	heavy	JJ
40318	4054	4	circular	circular	JJ
40318	4054	5	boards	board	NNS
40318	4054	6	,	,	,
40318	4054	7	of	of	IN
40318	4054	8	a	a	DT
40318	4054	9	size	size	NN
40318	4054	10	to	to	TO
40318	4054	11	fit	fit	VB
40318	4054	12	that	that	DT
40318	4054	13	of	of	IN
40318	4054	14	the	the	DT
40318	4054	15	cheese	cheese	NN
40318	4054	16	generally	generally	RB
40318	4054	17	made	make	VBN
40318	4054	18	,	,	,
40318	4054	19	and	and	CC
40318	4054	20	are	be	VBP
40318	4054	21	banded	band	VBN
40318	4054	22	with	with	IN
40318	4054	23	iron	iron	NN
40318	4054	24	around	around	IN
40318	4054	25	the	the	DT
40318	4054	26	edge	edge	NN
40318	4054	27	and	and	CC
40318	4054	28	cross	cross	NN
40318	4054	29	-	-	JJ
40318	4054	30	braced	braced	JJ
40318	4054	31	on	on	IN
40318	4054	32	the	the	DT
40318	4054	33	bottom	bottom	NN
40318	4054	34	for	for	IN
40318	4054	35	rigidity	rigidity	NN
40318	4054	36	.	.	.
40318	4055	1	The	the	DT
40318	4055	2	small	small	JJ
40318	4055	3	tools	tool	NNS
40318	4055	4	of	of	IN
40318	4055	5	the	the	DT
40318	4055	6	factory	factory	NN
40318	4055	7	consist	consist	NN
40318	4055	8	of	of	IN
40318	4055	9	knives	knife	NNS
40318	4055	10	to	to	TO
40318	4055	11	cut	cut	VB
40318	4055	12	the	the	DT
40318	4055	13	curd	curd	NN
40318	4055	14	,	,	,
40318	4055	15	and	and	CC
40318	4055	16	of	of	IN
40318	4055	17	a	a	DT
40318	4055	18	"	"	``
40318	4055	19	Swiss	swiss	JJ
40318	4055	20	harp	harp	NN
40318	4055	21	"	"	''
40318	4055	22	or	or	CC
40318	4055	23	other	other	JJ
40318	4055	24	similar	similar	JJ
40318	4055	25	tool	tool	NN
40318	4055	26	to	to	TO
40318	4055	27	stir	stir	VB
40318	4055	28	the	the	DT
40318	4055	29	curd	curd	NN
40318	4055	30	.	.	.
40318	4056	1	Many	many	JJ
40318	4056	2	clean	clean	JJ
40318	4056	3	bandages	bandage	NNS
40318	4056	4	are	be	VBP
40318	4056	5	also	also	RB
40318	4056	6	needed	need	VBN
40318	4056	7	,	,	,
40318	4056	8	and	and	CC
40318	4056	9	a	a	DT
40318	4056	10	kettle	kettle	NN
40318	4056	11	brake	brake	NN
40318	4056	12	.	.	.
40318	4057	1	+267	+267	NNP
40318	4057	2	.	.	.
40318	4058	1	The	the	DT
40318	4058	2	milk.+--Swiss	milk.+--swiss	CD
40318	4058	3	cheese	cheese	NN
40318	4058	4	requires	require	VBZ
40318	4058	5	clean	clean	JJ
40318	4058	6	sweet	sweet	JJ
40318	4058	7	milk	milk	NN
40318	4058	8	.	.	.
40318	4059	1	Dirt	dirt	NN
40318	4059	2	,	,	,
40318	4059	3	high	high	JJ
40318	4059	4	acid	acid	NN
40318	4059	5	and	and	CC
40318	4059	6	infections	infection	NNS
40318	4059	7	with	with	IN
40318	4059	8	undesirable	undesirable	JJ
40318	4059	9	bacteria	bacteria	NNS
40318	4059	10	involve	involve	VBP
40318	4059	11	difficulties	difficulty	NNS
40318	4059	12	of	of	IN
40318	4059	13	manufacture	manufacture	NN
40318	4059	14	and	and	CC
40318	4059	15	frequent	frequent	JJ
40318	4059	16	losses	loss	NNS
40318	4059	17	of	of	IN
40318	4059	18	cheese	cheese	NN
40318	4059	19	.	.	.
40318	4060	1	One	one	CD
40318	4060	2	common	common	JJ
40318	4060	3	practice	practice	NN
40318	4060	4	rejects	reject	VBZ
40318	4060	5	milk	milk	NN
40318	4060	6	if	if	IN
40318	4060	7	it	-PRON-	PRP
40318	4060	8	shows	show	VBZ
40318	4060	9	acidity	acidity	NN
40318	4060	10	above	above	IN
40318	4060	11	0.15	0.15	CD
40318	4060	12	per	per	NN
40318	4060	13	cent	cent	NN
40318	4060	14	.	.	.
40318	4061	1	To	to	TO
40318	4061	2	secure	secure	VB
40318	4061	3	milk	milk	NN
40318	4061	4	in	in	IN
40318	4061	5	this	this	DT
40318	4061	6	condition	condition	NN
40318	4061	7	,	,	,
40318	4061	8	factories	factory	NNS
40318	4061	9	are	be	VBP
40318	4061	10	small	small	JJ
40318	4061	11	and	and	CC
40318	4061	12	located	locate	VBN
40318	4061	13	so	so	RB
40318	4061	14	close	close	RB
40318	4061	15	to	to	IN
40318	4061	16	the	the	DT
40318	4061	17	producing	produce	VBG
40318	4061	18	farms	farm	NNS
40318	4061	19	as	as	IN
40318	4061	20	to	to	TO
40318	4061	21	secure	secure	VB
40318	4061	22	1000	1000	CD
40318	4061	23	to	to	IN
40318	4061	24	3000	3000	CD
40318	4061	25	pounds	pound	NNS
40318	4061	26	of	of	IN
40318	4061	27	milk	milk	NN
40318	4061	28	delivered	deliver	VBN
40318	4061	29	warm	warm	JJ
40318	4061	30	from	from	IN
40318	4061	31	the	the	DT
40318	4061	32	cow	cow	NN
40318	4061	33	twice	twice	PDT
40318	4061	34	a	a	DT
40318	4061	35	day	day	NN
40318	4061	36	.	.	.
40318	4062	1	The	the	DT
40318	4062	2	cheese	cheese	NN
40318	4062	3	is	be	VBZ
40318	4062	4	made	make	VBN
40318	4062	5	twice	twice	RB
40318	4062	6	daily	daily	JJ
40318	4062	7	from	from	IN
40318	4062	8	this	this	DT
40318	4062	9	fresh	fresh	JJ
40318	4062	10	milk	milk	NN
40318	4062	11	.	.	.
40318	4063	1	If	if	IN
40318	4063	2	,	,	,
40318	4063	3	however	however	RB
40318	4063	4	,	,	,
40318	4063	5	milk	milk	NN
40318	4063	6	is	be	VBZ
40318	4063	7	properly	properly	RB
40318	4063	8	cared	care	VBN
40318	4063	9	for	for	IN
40318	4063	10	,	,	,
40318	4063	11	it	-PRON-	PRP
40318	4063	12	is	be	VBZ
40318	4063	13	possible	possible	JJ
40318	4063	14	to	to	TO
40318	4063	15	mix	mix	VB
40318	4063	16	night	night	NN
40318	4063	17	's	's	POS
40318	4063	18	and	and	CC
40318	4063	19	morning	morning	NN
40318	4063	20	's	's	POS
40318	4063	21	milk	milk	NN
40318	4063	22	without	without	IN
40318	4063	23	bad	bad	JJ
40318	4063	24	results	result	NNS
40318	4063	25	.	.	.
40318	4064	1	In	in	IN
40318	4064	2	fact	fact	NN
40318	4064	3	,	,	,
40318	4064	4	in	in	IN
40318	4064	5	working	work	VBG
40318	4064	6	experimentally	experimentally	RB
40318	4064	7	with	with	IN
40318	4064	8	high	high	JJ
40318	4064	9	grade	grade	NN
40318	4064	10	milk	milk	NN
40318	4064	11	and	and	CC
40318	4064	12	taking	take	VBG
40318	4064	13	precautions	precaution	NNS
40318	4064	14	against	against	IN
40318	4064	15	loss	loss	NN
40318	4064	16	of	of	IN
40318	4064	17	fat	fat	NN
40318	4064	18	,	,	,
40318	4064	19	it	-PRON-	PRP
40318	4064	20	has	have	VBZ
40318	4064	21	been	be	VBN
40318	4064	22	necessary	necessary	JJ
40318	4064	23	to	to	TO
40318	4064	24	skim	skim	NNP
40318	4064	25	(	(	-LRB-
40318	4064	26	separate	separate	JJ
40318	4064	27	)	)	-RRB-
40318	4064	28	part	part	NN
40318	4064	29	of	of	IN
40318	4064	30	the	the	DT
40318	4064	31	milk	milk	NN
40318	4064	32	,	,	,
40318	4064	33	thus	thus	RB
40318	4064	34	reducing	reduce	VBG
40318	4064	35	the	the	DT
40318	4064	36	ratio	ratio	NN
40318	4064	37	of	of	IN
40318	4064	38	fat	fat	NN
40318	4064	39	to	to	IN
40318	4064	40	casein	casein	NNP
40318	4064	41	.	.	.
40318	4065	1	Analysis	analysis	NN
40318	4065	2	of	of	IN
40318	4065	3	good	good	JJ
40318	4065	4	Swiss	swiss	JJ
40318	4065	5	cheeses	cheese	NNS
40318	4065	6	shows	show	VBZ
40318	4065	7	that	that	IN
40318	4065	8	the	the	DT
40318	4065	9	desired	desire	VBN
40318	4065	10	texture	texture	NN
40318	4065	11	is	be	VBZ
40318	4065	12	more	more	RBR
40318	4065	13	uniformly	uniformly	RB
40318	4065	14	obtained	obtain	VBN
40318	4065	15	with	with	IN
40318	4065	16	milk	milk	NN
40318	4065	17	in	in	IN
40318	4065	18	which	which	WDT
40318	4065	19	the	the	DT
40318	4065	20	fat	fat	NN
40318	4065	21	is	be	VBZ
40318	4065	22	less	less	JJR
40318	4065	23	than	than	IN
40318	4065	24	the	the	DT
40318	4065	25	normal	normal	JJ
40318	4065	26	ratio	ratio	NN
40318	4065	27	.	.	.
40318	4066	1	This	this	DT
40318	4066	2	assumes	assume	VBZ
40318	4066	3	that	that	IN
40318	4066	4	the	the	DT
40318	4066	5	manufacturing	manufacturing	NN
40318	4066	6	loss	loss	NN
40318	4066	7	is	be	VBZ
40318	4066	8	kept	keep	VBN
40318	4066	9	down	down	RP
40318	4066	10	so	so	IN
40318	4066	11	that	that	IN
40318	4066	12	the	the	DT
40318	4066	13	fat	fat	NN
40318	4066	14	removed	remove	VBD
40318	4066	15	offsets	offset	VBZ
40318	4066	16	the	the	DT
40318	4066	17	extra	extra	JJ
40318	4066	18	loss	loss	NN
40318	4066	19	from	from	IN
40318	4066	20	curd	curd	NN
40318	4066	21	-	-	HYPH
40318	4066	22	breaking	breaking	NN
40318	4066	23	.	.	.
40318	4067	1	+268	+268	NNP
40318	4067	2	.	.	.
40318	4068	1	Rennet	rennet	NN
40318	4068	2	extract.+--Most	extract.+--most	PRP$
40318	4068	3	Swiss	swiss	JJ
40318	4068	4	cheese	cheese	NN
40318	4068	5	-	-	HYPH
40318	4068	6	makers	maker	NNS
40318	4068	7	prefer	prefer	VBP
40318	4068	8	to	to	TO
40318	4068	9	make	make	VB
40318	4068	10	their	-PRON-	PRP$
40318	4068	11	own	own	JJ
40318	4068	12	rennet	rennet	NN
40318	4068	13	extract	extract	NN
40318	4068	14	from	from	IN
40318	4068	15	the	the	DT
40318	4068	16	stomach	stomach	NN
40318	4068	17	.	.	.
40318	4069	1	This	this	DT
40318	4069	2	results	result	VBZ
40318	4069	3	in	in	IN
40318	4069	4	a	a	DT
40318	4069	5	product	product	NN
40318	4069	6	which	which	WDT
40318	4069	7	is	be	VBZ
40318	4069	8	not	not	RB
40318	4069	9	uniform	uniform	JJ
40318	4069	10	in	in	IN
40318	4069	11	strength	strength	NN
40318	4069	12	and	and	CC
40318	4069	13	so	so	RB
40318	4069	14	requires	require	VBZ
40318	4069	15	good	good	JJ
40318	4069	16	judgment	judgment	NN
40318	4069	17	to	to	TO
40318	4069	18	secure	secure	VB
40318	4069	19	the	the	DT
40318	4069	20	desired	desire	VBN
40318	4069	21	coagulation	coagulation	NN
40318	4069	22	in	in	IN
40318	4069	23	the	the	DT
40318	4069	24	allotted	allot	VBN
40318	4069	25	time	time	NN
40318	4069	26	.	.	.
40318	4070	1	Some	some	DT
40318	4070	2	cheese	cheese	NN
40318	4070	3	-	-	HYPH
40318	4070	4	makers	maker	NNS
40318	4070	5	roll	roll	VBP
40318	4070	6	fifteen	fifteen	CD
40318	4070	7	to	to	TO
40318	4070	8	twenty	twenty	CD
40318	4070	9	well	well	RB
40318	4070	10	salted	salt	VBN
40318	4070	11	calves	calf	NNS
40318	4070	12	'	'	POS
40318	4070	13	stomachs	stomach	NNS
40318	4070	14	together	together	RB
40318	4070	15	and	and	CC
40318	4070	16	dry	dry	VB
40318	4070	17	them	-PRON-	PRP
40318	4070	18	.	.	.
40318	4071	1	From	from	IN
40318	4071	2	this	this	DT
40318	4071	3	they	-PRON-	PRP
40318	4071	4	cut	cut	VBD
40318	4071	5	off	off	RP
40318	4071	6	a	a	DT
40318	4071	7	definite	definite	JJ
40318	4071	8	amount	amount	NN
40318	4071	9	each	each	DT
40318	4071	10	day	day	NN
40318	4071	11	to	to	TO
40318	4071	12	be	be	VB
40318	4071	13	soaked	soak	VBN
40318	4071	14	for	for	IN
40318	4071	15	twenty	twenty	CD
40318	4071	16	-	-	HYPH
40318	4071	17	four	four	CD
40318	4071	18	hours	hour	NNS
40318	4071	19	in	in	IN
40318	4071	20	two	two	CD
40318	4071	21	to	to	TO
40318	4071	22	five	five	CD
40318	4071	23	quarts	quart	NNS
40318	4071	24	of	of	IN
40318	4071	25	whey	whey	NN
40318	4071	26	at	at	IN
40318	4071	27	86	86	CD
40318	4071	28	°	°	,
40318	4071	29	F.	F.	NNP
40318	4071	30	Four	four	CD
40318	4071	31	quarts	quart	NNS
40318	4071	32	of	of	IN
40318	4071	33	this	this	DT
40318	4071	34	solution	solution	NN
40318	4071	35	added	add	VBN
40318	4071	36	to	to	IN
40318	4071	37	2000	2000	CD
40318	4071	38	pounds	pound	NNS
40318	4071	39	of	of	IN
40318	4071	40	milk	milk	NN
40318	4071	41	at	at	IN
40318	4071	42	90	90	CD
40318	4071	43	°	°	,
40318	4071	44	F.	F.	NNP
40318	4071	45	should	should	MD
40318	4071	46	produce	produce	VB
40318	4071	47	a	a	DT
40318	4071	48	curd	curd	NN
40318	4071	49	ready	ready	JJ
40318	4071	50	for	for	IN
40318	4071	51	cutting	cut	VBG
40318	4071	52	in	in	IN
40318	4071	53	twenty	twenty	CD
40318	4071	54	to	to	IN
40318	4071	55	thirty	thirty	CD
40318	4071	56	minutes	minute	NNS
40318	4071	57	.	.	.
40318	4072	1	+269	+269	NNP
40318	4072	2	.	.	.
40318	4073	1	Starter.+--Makers	Starter.+--Makers	NNP
40318	4073	2	do	do	VBP
40318	4073	3	not	not	RB
40318	4073	4	agree	agree	VB
40318	4073	5	as	as	IN
40318	4073	6	to	to	IN
40318	4073	7	the	the	DT
40318	4073	8	use	use	NN
40318	4073	9	of	of	IN
40318	4073	10	"	"	``
40318	4073	11	starters	starter	NNS
40318	4073	12	"	"	''
40318	4073	13	for	for	IN
40318	4073	14	Swiss	swiss	JJ
40318	4073	15	cheese	cheese	NN
40318	4073	16	.	.	.
40318	4074	1	Those	those	DT
40318	4074	2	opposed	oppose	VBN
40318	4074	3	to	to	IN
40318	4074	4	such	such	JJ
40318	4074	5	use	use	NN
40318	4074	6	say	say	VB
40318	4074	7	that	that	IN
40318	4074	8	a	a	DT
40318	4074	9	starter	starter	NN
40318	4074	10	will	will	MD
40318	4074	11	give	give	VB
40318	4074	12	the	the	DT
40318	4074	13	cheese	cheese	NN
40318	4074	14	a	a	DT
40318	4074	15	decided	decide	VBN
40318	4074	16	Cheddar	Cheddar	NNP
40318	4074	17	flavor	flavor	NN
40318	4074	18	,	,	,
40318	4074	19	while	while	IN
40318	4074	20	those	those	DT
40318	4074	21	in	in	IN
40318	4074	22	favor	favor	NN
40318	4074	23	of	of	IN
40318	4074	24	it	-PRON-	PRP
40318	4074	25	state	state	VBP
40318	4074	26	that	that	IN
40318	4074	27	it	-PRON-	PRP
40318	4074	28	will	will	MD
40318	4074	29	control	control	VB
40318	4074	30	undesirable	undesirable	JJ
40318	4074	31	fermentations	fermentation	NNS
40318	4074	32	,	,	,
40318	4074	33	and	and	CC
40318	4074	34	that	that	IN
40318	4074	35	,	,	,
40318	4074	36	with	with	IN
40318	4074	37	the	the	DT
40318	4074	38	use	use	NN
40318	4074	39	of	of	IN
40318	4074	40	a	a	DT
40318	4074	41	starter	starter	NN
40318	4074	42	,	,	,
40318	4074	43	it	-PRON-	PRP
40318	4074	44	is	be	VBZ
40318	4074	45	possible	possible	JJ
40318	4074	46	to	to	TO
40318	4074	47	make	make	VB
40318	4074	48	Swiss	swiss	JJ
40318	4074	49	cheese	cheese	NN
40318	4074	50	throughout	throughout	IN
40318	4074	51	the	the	DT
40318	4074	52	year	year	NN
40318	4074	53	,	,	,
40318	4074	54	and	and	CC
40318	4074	55	have	have	VBP
40318	4074	56	uniform	uniform	JJ
40318	4074	57	success	success	NN
40318	4074	58	.	.	.
40318	4075	1	Doane,[122	Doane,[122	NNP
40318	4075	2	]	]	-RRB-
40318	4075	3	working	work	VBG
40318	4075	4	with	with	IN
40318	4075	5	_	_	NNP
40318	4075	6	Bacillus	Bacillus	NNP
40318	4075	7	Bulgaricus	Bulgaricus	NNP
40318	4075	8	_	_	NNP
40318	4075	9	as	as	IN
40318	4075	10	a	a	DT
40318	4075	11	starter	starter	NN
40318	4075	12	,	,	,
40318	4075	13	found	find	VBD
40318	4075	14	that	that	IN
40318	4075	15	these	these	DT
40318	4075	16	starters	starter	NNS
40318	4075	17	did	do	VBD
40318	4075	18	not	not	RB
40318	4075	19	always	always	RB
40318	4075	20	overcome	overcome	VB
40318	4075	21	the	the	DT
40318	4075	22	undesirable	undesirable	JJ
40318	4075	23	fermentations	fermentation	NNS
40318	4075	24	.	.	.
40318	4076	1	If	if	IN
40318	4076	2	a	a	DT
40318	4076	3	cheese	cheese	NN
40318	4076	4	-	-	HYPH
40318	4076	5	maker	maker	NN
40318	4076	6	is	be	VBZ
40318	4076	7	having	have	VBG
40318	4076	8	difficulty	difficulty	NN
40318	4076	9	to	to	TO
40318	4076	10	develop	develop	VB
40318	4076	11	the	the	DT
40318	4076	12	holes	hole	NNS
40318	4076	13	or	or	CC
40318	4076	14	"	"	``
40318	4076	15	eyes	eye	NNS
40318	4076	16	,	,	,
40318	4076	17	"	"	''
40318	4076	18	this	this	DT
40318	4076	19	may	may	MD
40318	4076	20	be	be	VB
40318	4076	21	overcome	overcome	VBN
40318	4076	22	by	by	IN
40318	4076	23	making	make	VBG
40318	4076	24	a	a	DT
40318	4076	25	starter[123	starter[123	NN
40318	4076	26	]	]	-RRB-
40318	4076	27	as	as	IN
40318	4076	28	follows	follow	VBZ
40318	4076	29	from	from	IN
40318	4076	30	good	good	JJ
40318	4076	31	cheese	cheese	NN
40318	4076	32	and	and	CC
40318	4076	33	whey	whey	NN
40318	4076	34	or	or	CC
40318	4076	35	milk	milk	NN
40318	4076	36	:	:	:
40318	4076	37	Select	select	VB
40318	4076	38	a	a	DT
40318	4076	39	cheese	cheese	NN
40318	4076	40	which	which	WDT
40318	4076	41	has	have	VBZ
40318	4076	42	the	the	DT
40318	4076	43	desirable	desirable	JJ
40318	4076	44	"	"	``
40318	4076	45	eyes	eye	NNS
40318	4076	46	"	"	''
40318	4076	47	or	or	CC
40318	4076	48	holes	hole	NNS
40318	4076	49	and	and	CC
40318	4076	50	a	a	DT
40318	4076	51	good	good	JJ
40318	4076	52	flavor	flavor	NN
40318	4076	53	.	.	.
40318	4077	1	Grind	grind	VB
40318	4077	2	up	up	RP
40318	4077	3	some	some	DT
40318	4077	4	of	of	IN
40318	4077	5	this	this	DT
40318	4077	6	and	and	CC
40318	4077	7	add	add	VB
40318	4077	8	about	about	IN
40318	4077	9	¼	¼	NN
40318	4077	10	of	of	IN
40318	4077	11	a	a	DT
40318	4077	12	pound	pound	NN
40318	4077	13	to	to	IN
40318	4077	14	one	one	CD
40318	4077	15	gallon	gallon	NN
40318	4077	16	of	of	IN
40318	4077	17	milk	milk	NN
40318	4077	18	or	or	CC
40318	4077	19	whey	whey	NN
40318	4077	20	.	.	.
40318	4078	1	Hold	hold	VB
40318	4078	2	this	this	DT
40318	4078	3	for	for	IN
40318	4078	4	twenty	twenty	CD
40318	4078	5	-	-	HYPH
40318	4078	6	four	four	CD
40318	4078	7	hours	hour	NNS
40318	4078	8	at	at	IN
40318	4078	9	a	a	DT
40318	4078	10	warm	warm	JJ
40318	4078	11	temperature	temperature	NN
40318	4078	12	(	(	-LRB-
40318	4078	13	85	85	CD
40318	4078	14	°	°	NNS
40318	4078	15	to	to	IN
40318	4078	16	90	90	CD
40318	4078	17	°	°	,
40318	4078	18	F.	F.	NNP
40318	4078	19	)	)	-RRB-
40318	4078	20	.	.	.
40318	4079	1	Strain	strain	VB
40318	4079	2	it	-PRON-	PRP
40318	4079	3	into	into	IN
40318	4079	4	the	the	DT
40318	4079	5	vat	vat	NN
40318	4079	6	of	of	IN
40318	4079	7	milk	milk	NN
40318	4079	8	just	just	RB
40318	4079	9	before	before	IN
40318	4079	10	the	the	DT
40318	4079	11	rennet	rennet	NN
40318	4079	12	is	be	VBZ
40318	4079	13	added	add	VBN
40318	4079	14	.	.	.
40318	4080	1	+270	+270	NNP
40318	4080	2	.	.	.
40318	4081	1	The	the	DT
40318	4081	2	making	make	VBG
40318	4081	3	process.+--The	process.+--the	CD
40318	4081	4	milk	milk	NN
40318	4081	5	is	be	VBZ
40318	4081	6	delivered	deliver	VBN
40318	4081	7	twice	twice	PDT
40318	4081	8	a	a	DT
40318	4081	9	day	day	NN
40318	4081	10	without	without	IN
40318	4081	11	cooling	cool	VBG
40318	4081	12	.	.	.
40318	4082	1	It	-PRON-	PRP
40318	4082	2	usually	usually	RB
40318	4082	3	reaches	reach	VBZ
40318	4082	4	the	the	DT
40318	4082	5	factory	factory	NN
40318	4082	6	at	at	IN
40318	4082	7	a	a	DT
40318	4082	8	temperature	temperature	NN
40318	4082	9	of	of	IN
40318	4082	10	92	92	CD
40318	4082	11	°	°	NNS
40318	4082	12	to	to	IN
40318	4082	13	96	96	CD
40318	4082	14	°	°	,
40318	4082	15	F.	F.	NNP
40318	4082	16	It	-PRON-	PRP
40318	4082	17	is	be	VBZ
40318	4082	18	strained	strain	VBN
40318	4082	19	into	into	IN
40318	4082	20	the	the	DT
40318	4082	21	kettle	kettle	NN
40318	4082	22	,	,	,
40318	4082	23	and	and	CC
40318	4082	24	starter	starter	NN
40318	4082	25	and	and	CC
40318	4082	26	rennet	rennet	NN
40318	4082	27	added	add	VBN
40318	4082	28	at	at	IN
40318	4082	29	the	the	DT
40318	4082	30	same	same	JJ
40318	4082	31	temperature	temperature	NN
40318	4082	32	as	as	IN
40318	4082	33	received	receive	VBN
40318	4082	34	.	.	.
40318	4083	1	(	(	-LRB-
40318	4083	2	For	for	IN
40318	4083	3	method	method	NN
40318	4083	4	of	of	IN
40318	4083	5	adding	add	VBG
40318	4083	6	rennet	rennet	NN
40318	4083	7	,	,	,
40318	4083	8	see	see	VB
40318	4083	9	Chapter	Chapter	NNP
40318	4083	10	V.	V.	NNP
40318	4083	11	)	)	-RRB-
40318	4083	12	Enough	enough	JJ
40318	4083	13	rennet	rennet	NN
40318	4083	14	should	should	MD
40318	4083	15	be	be	VB
40318	4083	16	used	use	VBN
40318	4083	17	to	to	TO
40318	4083	18	give	give	VB
40318	4083	19	a	a	DT
40318	4083	20	coagulation	coagulation	NN
40318	4083	21	ready	ready	JJ
40318	4083	22	for	for	IN
40318	4083	23	cutting	cut	VBG
40318	4083	24	in	in	IN
40318	4083	25	twenty	twenty	CD
40318	4083	26	to	to	IN
40318	4083	27	thirty	thirty	CD
40318	4083	28	minutes	minute	NNS
40318	4083	29	.	.	.
40318	4084	1	The	the	DT
40318	4084	2	firmness	firmness	NN
40318	4084	3	of	of	IN
40318	4084	4	the	the	DT
40318	4084	5	curd	curd	NN
40318	4084	6	is	be	VBZ
40318	4084	7	tested	test	VBN
40318	4084	8	by	by	IN
40318	4084	9	inserting	insert	VBG
40318	4084	10	the	the	DT
40318	4084	11	index	index	NN
40318	4084	12	finger	finger	NN
40318	4084	13	in	in	IN
40318	4084	14	an	an	DT
40318	4084	15	oblique	oblique	JJ
40318	4084	16	position	position	NN
40318	4084	17	,	,	,
40318	4084	18	then	then	RB
40318	4084	19	raising	raise	VBG
40318	4084	20	it	-PRON-	PRP
40318	4084	21	slightly	slightly	RB
40318	4084	22	and	and	CC
40318	4084	23	with	with	IN
40318	4084	24	the	the	DT
40318	4084	25	thumb	thumb	NN
40318	4084	26	of	of	IN
40318	4084	27	the	the	DT
40318	4084	28	same	same	JJ
40318	4084	29	hand	hand	NN
40318	4084	30	starting	start	VBG
40318	4084	31	the	the	DT
40318	4084	32	curd	curd	NN
40318	4084	33	to	to	TO
40318	4084	34	break	break	VB
40318	4084	35	or	or	CC
40318	4084	36	crack	crack	VB
40318	4084	37	.	.	.
40318	4085	1	When	when	WRB
40318	4085	2	the	the	DT
40318	4085	3	curd	curd	NN
40318	4085	4	is	be	VBZ
40318	4085	5	coagulated	coagulate	VBN
40318	4085	6	ready	ready	JJ
40318	4085	7	for	for	IN
40318	4085	8	cutting	cutting	NN
40318	4085	9	,	,	,
40318	4085	10	it	-PRON-	PRP
40318	4085	11	will	will	MD
40318	4085	12	give	give	VB
40318	4085	13	a	a	DT
40318	4085	14	clear	clear	JJ
40318	4085	15	break	break	NN
40318	4085	16	over	over	IN
40318	4085	17	the	the	DT
40318	4085	18	finger	finger	NN
40318	4085	19	.	.	.
40318	4086	1	It	-PRON-	PRP
40318	4086	2	is	be	VBZ
40318	4086	3	important	important	JJ
40318	4086	4	to	to	TO
40318	4086	5	keep	keep	VB
40318	4086	6	the	the	DT
40318	4086	7	temperature	temperature	NN
40318	4086	8	uniform	uniform	JJ
40318	4086	9	while	while	IN
40318	4086	10	coagulation	coagulation	NN
40318	4086	11	is	be	VBZ
40318	4086	12	in	in	IN
40318	4086	13	process	process	NN
40318	4086	14	,	,	,
40318	4086	15	and	and	CC
40318	4086	16	this	this	DT
40318	4086	17	is	be	VBZ
40318	4086	18	best	well	RBS
40318	4086	19	accomplished	accomplish	VBN
40318	4086	20	by	by	IN
40318	4086	21	the	the	DT
40318	4086	22	use	use	NN
40318	4086	23	of	of	IN
40318	4086	24	a	a	DT
40318	4086	25	little	little	JJ
40318	4086	26	pan	pan	NN
40318	4086	27	arrangement	arrangement	NN
40318	4086	28	which	which	WDT
40318	4086	29	fits	fit	VBZ
40318	4086	30	into	into	IN
40318	4086	31	the	the	DT
40318	4086	32	top	top	NN
40318	4086	33	of	of	IN
40318	4086	34	the	the	DT
40318	4086	35	kettle	kettle	NN
40318	4086	36	.	.	.
40318	4087	1	When	when	WRB
40318	4087	2	this	this	DT
40318	4087	3	is	be	VBZ
40318	4087	4	full	full	JJ
40318	4087	5	of	of	IN
40318	4087	6	water	water	NN
40318	4087	7	at	at	IN
40318	4087	8	100	100	CD
40318	4087	9	°	°	,
40318	4087	10	F.	F.	NNP
40318	4087	11	,	,	,
40318	4087	12	the	the	DT
40318	4087	13	temperature	temperature	NN
40318	4087	14	of	of	IN
40318	4087	15	the	the	DT
40318	4087	16	air	air	NN
40318	4087	17	above	above	IN
40318	4087	18	the	the	DT
40318	4087	19	milk	milk	NN
40318	4087	20	will	will	MD
40318	4087	21	be	be	VB
40318	4087	22	about	about	RB
40318	4087	23	90	90	CD
40318	4087	24	°	°	,
40318	4087	25	F.	F.	NNP
40318	4087	26	When	when	WRB
40318	4087	27	the	the	DT
40318	4087	28	curd	curd	NN
40318	4087	29	is	be	VBZ
40318	4087	30	ready	ready	JJ
40318	4087	31	for	for	IN
40318	4087	32	cutting	cut	VBG
40318	4087	33	,	,	,
40318	4087	34	a	a	DT
40318	4087	35	scoop	scoop	NN
40318	4087	36	may	may	MD
40318	4087	37	be	be	VB
40318	4087	38	used	use	VBN
40318	4087	39	and	and	CC
40318	4087	40	the	the	DT
40318	4087	41	top	top	JJ
40318	4087	42	layer	layer	NN
40318	4087	43	carefully	carefully	RB
40318	4087	44	turned	turn	VBD
40318	4087	45	under	under	RP
40318	4087	46	to	to	TO
40318	4087	47	equalize	equalize	VB
40318	4087	48	the	the	DT
40318	4087	49	temperature	temperature	NN
40318	4087	50	more	more	RBR
40318	4087	51	closely	closely	RB
40318	4087	52	.	.	.
40318	4088	1	_	_	NNP
40318	4088	2	Cutting	cut	VBG
40318	4088	3	the	the	DT
40318	4088	4	curd._--In	curd._--in	CD
40318	4088	5	some	some	DT
40318	4088	6	cheese	cheese	NN
40318	4088	7	factories	factory	NNS
40318	4088	8	,	,	,
40318	4088	9	knives	knife	NNS
40318	4088	10	resembling	resemble	VBG
40318	4088	11	Cheddar	Cheddar	NNP
40318	4088	12	cheese	cheese	NN
40318	4088	13	knives	knife	NNS
40318	4088	14	are	be	VBP
40318	4088	15	employed	employ	VBN
40318	4088	16	to	to	TO
40318	4088	17	cut	cut	VB
40318	4088	18	the	the	DT
40318	4088	19	curd	curd	NN
40318	4088	20	.	.	.
40318	4089	1	In	in	IN
40318	4089	2	other	other	JJ
40318	4089	3	factories	factory	NNS
40318	4089	4	,	,	,
40318	4089	5	a	a	DT
40318	4089	6	"	"	``
40318	4089	7	Swiss	swiss	JJ
40318	4089	8	harp	harp	NN
40318	4089	9	"	"	''
40318	4089	10	is	be	VBZ
40318	4089	11	used	use	VBN
40318	4089	12	to	to	TO
40318	4089	13	break	break	VB
40318	4089	14	the	the	DT
40318	4089	15	curd	curd	NN
40318	4089	16	.	.	.
40318	4090	1	The	the	DT
40318	4090	2	curd	curd	NN
40318	4090	3	is	be	VBZ
40318	4090	4	usually	usually	RB
40318	4090	5	cut	cut	VBN
40318	4090	6	or	or	CC
40318	4090	7	broken	break	VBN
40318	4090	8	into	into	IN
40318	4090	9	pieces	piece	NNS
40318	4090	10	about	about	IN
40318	4090	11	the	the	DT
40318	4090	12	size	size	NN
40318	4090	13	of	of	IN
40318	4090	14	kernels	kernel	NNS
40318	4090	15	of	of	IN
40318	4090	16	corn	corn	NN
40318	4090	17	.	.	.
40318	4091	1	The	the	DT
40318	4091	2	practice	practice	NN
40318	4091	3	of	of	IN
40318	4091	4	"	"	``
40318	4091	5	breaking	break	VBG
40318	4091	6	"	"	''
40318	4091	7	curd	curd	NN
40318	4091	8	instead	instead	RB
40318	4091	9	of	of	IN
40318	4091	10	cutting	cut	VBG
40318	4091	11	it	-PRON-	PRP
40318	4091	12	with	with	IN
40318	4091	13	sharp	sharp	JJ
40318	4091	14	curd	curd	NN
40318	4091	15	-	-	HYPH
40318	4091	16	knives	knife	NNS
40318	4091	17	produces	produce	VBZ
40318	4091	18	excessive	excessive	JJ
40318	4091	19	loss	loss	NN
40318	4091	20	at	at	IN
40318	4091	21	times	time	NNS
40318	4091	22	.	.	.
40318	4092	1	Experimental	experimental	JJ
40318	4092	2	study	study	NN
40318	4092	3	has	have	VBZ
40318	4092	4	shown	show	VBN
40318	4092	5	that	that	IN
40318	4092	6	the	the	DT
40318	4092	7	loss	loss	NN
40318	4092	8	of	of	IN
40318	4092	9	fat	fat	NN
40318	4092	10	may	may	MD
40318	4092	11	be	be	VB
40318	4092	12	kept	keep	VBN
40318	4092	13	as	as	RB
40318	4092	14	low	low	JJ
40318	4092	15	as	as	IN
40318	4092	16	0.3	0.3	CD
40318	4092	17	per	per	NN
40318	4092	18	cent	cent	NN
40318	4092	19	if	if	IN
40318	4092	20	modern	modern	JJ
40318	4092	21	curd	curd	NN
40318	4092	22	-	-	HYPH
40318	4092	23	knives	knife	NNS
40318	4092	24	are	be	VBP
40318	4092	25	substituted	substitute	VBN
40318	4092	26	for	for	IN
40318	4092	27	the	the	DT
40318	4092	28	breaking	break	VBG
40318	4092	29	tool	tool	NN
40318	4092	30	formerly	formerly	RB
40318	4092	31	used	use	VBD
40318	4092	32	.	.	.
40318	4093	1	Study	Study	NNP
40318	4093	2	of	of	IN
40318	4093	3	Swiss	swiss	JJ
40318	4093	4	cheeses	cheese	NNS
40318	4093	5	of	of	IN
40318	4093	6	all	all	DT
40318	4093	7	grades	grade	NNS
40318	4093	8	supports	support	VBZ
40318	4093	9	the	the	DT
40318	4093	10	opinion	opinion	NN
40318	4093	11	that	that	IN
40318	4093	12	the	the	DT
40318	4093	13	removal	removal	NN
40318	4093	14	of	of	IN
40318	4093	15	a	a	DT
40318	4093	16	small	small	JJ
40318	4093	17	part	part	NN
40318	4093	18	of	of	IN
40318	4093	19	fat	fat	NN
40318	4093	20	from	from	IN
40318	4093	21	usual	usual	JJ
40318	4093	22	grades	grade	NNS
40318	4093	23	of	of	IN
40318	4093	24	factory	factory	NN
40318	4093	25	milk	milk	NN
40318	4093	26	produces	produce	VBZ
40318	4093	27	a	a	DT
40318	4093	28	better	well	JJR
40318	4093	29	quality	quality	NN
40318	4093	30	of	of	IN
40318	4093	31	product	product	NN
40318	4093	32	than	than	IN
40318	4093	33	the	the	DT
40318	4093	34	use	use	NN
40318	4093	35	of	of	IN
40318	4093	36	rich	rich	JJ
40318	4093	37	whole	whole	JJ
40318	4093	38	milk	milk	NN
40318	4093	39	.	.	.
40318	4094	1	This	this	DT
40318	4094	2	may	may	MD
40318	4094	3	be	be	VB
40318	4094	4	accomplished	accomplish	VBN
40318	4094	5	through	through	IN
40318	4094	6	the	the	DT
40318	4094	7	escape	escape	NN
40318	4094	8	of	of	IN
40318	4094	9	fat	fat	NN
40318	4094	10	in	in	IN
40318	4094	11	the	the	DT
40318	4094	12	whey	whey	NN
40318	4094	13	on	on	IN
40318	4094	14	account	account	NN
40318	4094	15	of	of	IN
40318	4094	16	breaking	break	VBG
40318	4094	17	the	the	DT
40318	4094	18	curd	curd	NN
40318	4094	19	and	and	CC
40318	4094	20	stirring	stir	VBG
40318	4094	21	it	-PRON-	PRP
40318	4094	22	vigorously	vigorously	RB
40318	4094	23	,	,	,
40318	4094	24	or	or	CC
40318	4094	25	by	by	IN
40318	4094	26	skimming	skim	VBG
40318	4094	27	a	a	DT
40318	4094	28	part	part	NN
40318	4094	29	of	of	IN
40318	4094	30	the	the	DT
40318	4094	31	milk	milk	NN
40318	4094	32	which	which	WDT
40318	4094	33	is	be	VBZ
40318	4094	34	then	then	RB
40318	4094	35	curdled	curdle	VBN
40318	4094	36	,	,	,
40318	4094	37	cut	cut	VBN
40318	4094	38	and	and	CC
40318	4094	39	stirred	stir	VBN
40318	4094	40	under	under	IN
40318	4094	41	such	such	JJ
40318	4094	42	conditions	condition	NNS
40318	4094	43	as	as	IN
40318	4094	44	to	to	TO
40318	4094	45	minimize	minimize	VB
40318	4094	46	the	the	DT
40318	4094	47	loss	loss	NN
40318	4094	48	of	of	IN
40318	4094	49	fat	fat	NN
40318	4094	50	.	.	.
40318	4095	1	_	_	NNP
40318	4095	2	Cooking	Cooking	NNP
40318	4095	3	the	the	DT
40318	4095	4	curd._--After	curd._--after	NN
40318	4095	5	cutting	cutting	NN
40318	4095	6	,	,	,
40318	4095	7	the	the	DT
40318	4095	8	curd	curd	NN
40318	4095	9	is	be	VBZ
40318	4095	10	stirred	stir	VBN
40318	4095	11	in	in	IN
40318	4095	12	the	the	DT
40318	4095	13	whey	whey	NN
40318	4095	14	for	for	IN
40318	4095	15	about	about	RB
40318	4095	16	twenty	twenty	CD
40318	4095	17	minutes	minute	NNS
40318	4095	18	before	before	IN
40318	4095	19	the	the	DT
40318	4095	20	steam	steam	NN
40318	4095	21	is	be	VBZ
40318	4095	22	turned	turn	VBN
40318	4095	23	on	on	RP
40318	4095	24	and	and	CC
40318	4095	25	is	be	VBZ
40318	4095	26	then	then	RB
40318	4095	27	heated	heat	VBN
40318	4095	28	to	to	IN
40318	4095	29	128	128	CD
40318	4095	30	°	°	NNS
40318	4095	31	to	to	IN
40318	4095	32	135	135	CD
40318	4095	33	°	°	,
40318	4095	34	F.	F.	NNP
40318	4095	35	While	while	IN
40318	4095	36	this	this	DT
40318	4095	37	heating	heating	NN
40318	4095	38	is	be	VBZ
40318	4095	39	in	in	IN
40318	4095	40	progress	progress	NN
40318	4095	41	,	,	,
40318	4095	42	constant	constant	JJ
40318	4095	43	stirring	stirring	NN
40318	4095	44	must	must	MD
40318	4095	45	be	be	VB
40318	4095	46	given	give	VBN
40318	4095	47	to	to	TO
40318	4095	48	avoid	avoid	VB
40318	4095	49	matting	mat	VBG
40318	4095	50	.	.	.
40318	4096	1	This	this	DT
40318	4096	2	excessive	excessive	JJ
40318	4096	3	stirring	stirring	NN
40318	4096	4	breaks	break	VBZ
40318	4096	5	the	the	DT
40318	4096	6	curd	curd	NN
40318	4096	7	up	up	RP
40318	4096	8	into	into	IN
40318	4096	9	pieces	piece	NNS
40318	4096	10	about	about	IN
40318	4096	11	the	the	DT
40318	4096	12	size	size	NN
40318	4096	13	of	of	IN
40318	4096	14	wheat	wheat	NN
40318	4096	15	kernels	kernel	NNS
40318	4096	16	,	,	,
40318	4096	17	and	and	CC
40318	4096	18	accounts	account	VBZ
40318	4096	19	for	for	IN
40318	4096	20	the	the	DT
40318	4096	21	large	large	JJ
40318	4096	22	fat	fat	JJ
40318	4096	23	loss	loss	NN
40318	4096	24	,	,	,
40318	4096	25	which	which	WDT
40318	4096	26	is	be	VBZ
40318	4096	27	one	one	CD
40318	4096	28	of	of	IN
40318	4096	29	the	the	DT
40318	4096	30	main	main	JJ
40318	4096	31	sources	source	NNS
40318	4096	32	of	of	IN
40318	4096	33	loss	loss	NN
40318	4096	34	in	in	IN
40318	4096	35	making	make	VBG
40318	4096	36	Swiss	swiss	JJ
40318	4096	37	cheese	cheese	NN
40318	4096	38	.	.	.
40318	4097	1	This	this	DT
40318	4097	2	stirring	stirring	NN
40318	4097	3	is	be	VBZ
40318	4097	4	accomplished	accomplish	VBN
40318	4097	5	by	by	IN
40318	4097	6	a	a	DT
40318	4097	7	rotary	rotary	JJ
40318	4097	8	motion	motion	NN
40318	4097	9	,	,	,
40318	4097	10	and	and	CC
40318	4097	11	the	the	DT
40318	4097	12	use	use	NN
40318	4097	13	of	of	IN
40318	4097	14	a	a	DT
40318	4097	15	brake	brake	NN
40318	4097	16	,	,	,
40318	4097	17	which	which	WDT
40318	4097	18	is	be	VBZ
40318	4097	19	a	a	DT
40318	4097	20	piece	piece	NN
40318	4097	21	of	of	IN
40318	4097	22	wood	wood	NN
40318	4097	23	closely	closely	RB
40318	4097	24	fitting	fit	VBG
40318	4097	25	the	the	DT
40318	4097	26	side	side	NN
40318	4097	27	of	of	IN
40318	4097	28	the	the	DT
40318	4097	29	kettle	kettle	NN
40318	4097	30	.	.	.
40318	4098	1	This	this	DT
40318	4098	2	creates	create	VBZ
40318	4098	3	an	an	DT
40318	4098	4	eddy	eddy	NN
40318	4098	5	in	in	IN
40318	4098	6	the	the	DT
40318	4098	7	current	current	NN
40318	4098	8	at	at	IN
40318	4098	9	that	that	DT
40318	4098	10	point	point	NN
40318	4098	11	and	and	CC
40318	4098	12	gives	give	VBZ
40318	4098	13	a	a	DT
40318	4098	14	more	more	RBR
40318	4098	15	uniform	uniform	JJ
40318	4098	16	distribution	distribution	NN
40318	4098	17	of	of	IN
40318	4098	18	temperature	temperature	NN
40318	4098	19	.	.	.
40318	4099	1	The	the	DT
40318	4099	2	process	process	NN
40318	4099	3	of	of	IN
40318	4099	4	cooking	cooking	NN
40318	4099	5	takes	take	VBZ
40318	4099	6	from	from	IN
40318	4099	7	thirty	thirty	CD
40318	4099	8	to	to	IN
40318	4099	9	forty	forty	CD
40318	4099	10	minutes	minute	NNS
40318	4099	11	,	,	,
40318	4099	12	and	and	CC
40318	4099	13	at	at	IN
40318	4099	14	the	the	DT
40318	4099	15	end	end	NN
40318	4099	16	of	of	IN
40318	4099	17	that	that	DT
40318	4099	18	time	time	NN
40318	4099	19	the	the	DT
40318	4099	20	degree	degree	NN
40318	4099	21	of	of	IN
40318	4099	22	toughness	toughness	NN
40318	4099	23	may	may	MD
40318	4099	24	be	be	VB
40318	4099	25	determined	determine	VBN
40318	4099	26	by	by	IN
40318	4099	27	making	make	VBG
40318	4099	28	a	a	DT
40318	4099	29	roll	roll	NN
40318	4099	30	of	of	IN
40318	4099	31	curd	curd	NN
40318	4099	32	in	in	IN
40318	4099	33	the	the	DT
40318	4099	34	hand	hand	NN
40318	4099	35	,	,	,
40318	4099	36	and	and	CC
40318	4099	37	noticing	notice	VBG
40318	4099	38	the	the	DT
40318	4099	39	break	break	NN
40318	4099	40	when	when	WRB
40318	4099	41	it	-PRON-	PRP
40318	4099	42	is	be	VBZ
40318	4099	43	given	give	VBN
40318	4099	44	a	a	DT
40318	4099	45	quick	quick	JJ
40318	4099	46	flip	flip	NN
40318	4099	47	.	.	.
40318	4100	1	A	a	DT
40318	4100	2	short	short	JJ
40318	4100	3	sharp	sharp	JJ
40318	4100	4	break	break	NN
40318	4100	5	indicates	indicate	VBZ
40318	4100	6	the	the	DT
40318	4100	7	desired	desire	VBN
40318	4100	8	toughness	toughness	NN
40318	4100	9	.	.	.
40318	4101	1	_	_	NNP
40318	4101	2	Draining	Draining	NNP
40318	4101	3	and	and	CC
40318	4101	4	hooping._--In	hooping._--in	PRP
40318	4101	5	this	this	DT
40318	4101	6	process	process	NN
40318	4101	7	,	,	,
40318	4101	8	the	the	DT
40318	4101	9	cheese	cheese	NN
40318	4101	10	-	-	HYPH
40318	4101	11	makers	maker	NNS
40318	4101	12	'	'	POS
40318	4101	13	skill	skill	NN
40318	4101	14	is	be	VBZ
40318	4101	15	displayed	display	VBN
40318	4101	16	.	.	.
40318	4102	1	With	with	IN
40318	4102	2	the	the	DT
40318	4102	3	hoop	hoop	NN
40318	4102	4	prepared	prepare	VBN
40318	4102	5	,	,	,
40318	4102	6	and	and	CC
40318	4102	7	the	the	DT
40318	4102	8	curd	curd	NN
40318	4102	9	at	at	IN
40318	4102	10	the	the	DT
40318	4102	11	correct	correct	JJ
40318	4102	12	stage	stage	NN
40318	4102	13	of	of	IN
40318	4102	14	toughness	toughness	NN
40318	4102	15	,	,	,
40318	4102	16	the	the	DT
40318	4102	17	operator	operator	NN
40318	4102	18	takes	take	VBZ
40318	4102	19	a	a	DT
40318	4102	20	press	press	NN
40318	4102	21	cloth	cloth	NN
40318	4102	22	,	,	,
40318	4102	23	wets	wet	VBZ
40318	4102	24	it	-PRON-	PRP
40318	4102	25	in	in	IN
40318	4102	26	whey	whey	NN
40318	4102	27	,	,	,
40318	4102	28	slips	slip	VBZ
40318	4102	29	it	-PRON-	PRP
40318	4102	30	over	over	IN
40318	4102	31	a	a	DT
40318	4102	32	flexible	flexible	JJ
40318	4102	33	iron	iron	NN
40318	4102	34	ring	ring	NN
40318	4102	35	which	which	WDT
40318	4102	36	can	can	MD
40318	4102	37	be	be	VB
40318	4102	38	made	make	VBN
40318	4102	39	to	to	TO
40318	4102	40	fit	fit	VB
40318	4102	41	the	the	DT
40318	4102	42	shape	shape	NN
40318	4102	43	of	of	IN
40318	4102	44	the	the	DT
40318	4102	45	kettle	kettle	NN
40318	4102	46	,	,	,
40318	4102	47	gives	give	VBZ
40318	4102	48	the	the	DT
40318	4102	49	contents	content	NNS
40318	4102	50	of	of	IN
40318	4102	51	the	the	DT
40318	4102	52	kettle	kettle	NN
40318	4102	53	a	a	DT
40318	4102	54	few	few	JJ
40318	4102	55	swift	swift	JJ
40318	4102	56	revolutions	revolution	NNS
40318	4102	57	,	,	,
40318	4102	58	then	then	RB
40318	4102	59	suddenly	suddenly	RB
40318	4102	60	reverses	reverse	VBZ
40318	4102	61	the	the	DT
40318	4102	62	motion	motion	NN
40318	4102	63	,	,	,
40318	4102	64	with	with	IN
40318	4102	65	the	the	DT
40318	4102	66	result	result	NN
40318	4102	67	that	that	IN
40318	4102	68	the	the	DT
40318	4102	69	contents	content	NNS
40318	4102	70	form	form	VBP
40318	4102	71	into	into	IN
40318	4102	72	a	a	DT
40318	4102	73	cone	cone	NN
40318	4102	74	,	,	,
40318	4102	75	and	and	CC
40318	4102	76	the	the	DT
40318	4102	77	ring	ring	NN
40318	4102	78	and	and	CC
40318	4102	79	bandage	bandage	NN
40318	4102	80	are	be	VBP
40318	4102	81	dexterously	dexterously	RB
40318	4102	82	slipped	slip	VBN
40318	4102	83	under	under	IN
40318	4102	84	this	this	DT
40318	4102	85	cone	cone	NN
40318	4102	86	,	,	,
40318	4102	87	and	and	CC
40318	4102	88	drawn	draw	VBD
40318	4102	89	up	up	RP
40318	4102	90	to	to	IN
40318	4102	91	the	the	DT
40318	4102	92	surface	surface	NN
40318	4102	93	of	of	IN
40318	4102	94	the	the	DT
40318	4102	95	whey	whey	NN
40318	4102	96	with	with	IN
40318	4102	97	a	a	DT
40318	4102	98	rope	rope	NN
40318	4102	99	or	or	CC
40318	4102	100	chain	chain	NN
40318	4102	101	and	and	CC
40318	4102	102	pulley	pulley	NN
40318	4102	103	.	.	.
40318	4103	1	This	this	DT
40318	4103	2	part	part	NN
40318	4103	3	of	of	IN
40318	4103	4	the	the	DT
40318	4103	5	process	process	NN
40318	4103	6	is	be	VBZ
40318	4103	7	the	the	DT
40318	4103	8	most	most	RBS
40318	4103	9	important	important	JJ
40318	4103	10	,	,	,
40318	4103	11	as	as	IN
40318	4103	12	a	a	DT
40318	4103	13	cheese	cheese	NN
40318	4103	14	must	must	MD
40318	4103	15	have	have	VB
40318	4103	16	a	a	DT
40318	4103	17	smooth	smooth	JJ
40318	4103	18	firm	firm	JJ
40318	4103	19	rind	rind	NN
40318	4103	20	,	,	,
40318	4103	21	else	else	RB
40318	4103	22	it	-PRON-	PRP
40318	4103	23	will	will	MD
40318	4103	24	quickly	quickly	RB
40318	4103	25	crack	crack	VB
40318	4103	26	.	.	.
40318	4104	1	With	with	IN
40318	4104	2	too	too	RB
40318	4104	3	large	large	JJ
40318	4104	4	a	a	DT
40318	4104	5	batch	batch	NN
40318	4104	6	of	of	IN
40318	4104	7	milk	milk	NN
40318	4104	8	,	,	,
40318	4104	9	the	the	DT
40318	4104	10	curd	curd	NN
40318	4104	11	can	can	MD
40318	4104	12	be	be	VB
40318	4104	13	cut	cut	VBN
40318	4104	14	into	into	IN
40318	4104	15	two	two	CD
40318	4104	16	pieces	piece	NNS
40318	4104	17	and	and	CC
40318	4104	18	hooped	hoop	VBD
40318	4104	19	separately	separately	RB
40318	4104	20	.	.	.
40318	4105	1	With	with	IN
40318	4105	2	the	the	DT
40318	4105	3	mass	mass	NN
40318	4105	4	of	of	IN
40318	4105	5	curd	curd	NN
40318	4105	6	at	at	IN
40318	4105	7	the	the	DT
40318	4105	8	top	top	NN
40318	4105	9	of	of	IN
40318	4105	10	the	the	DT
40318	4105	11	whey	whey	NN
40318	4105	12	,	,	,
40318	4105	13	the	the	DT
40318	4105	14	piece	piece	NN
40318	4105	15	of	of	IN
40318	4105	16	perforated	perforate	VBN
40318	4105	17	iron	iron	NN
40318	4105	18	plate	plate	NN
40318	4105	19	just	just	RB
40318	4105	20	the	the	DT
40318	4105	21	size	size	NN
40318	4105	22	of	of	IN
40318	4105	23	the	the	DT
40318	4105	24	hoop	hoop	NN
40318	4105	25	is	be	VBZ
40318	4105	26	slipped	slip	VBN
40318	4105	27	under	under	IN
40318	4105	28	the	the	DT
40318	4105	29	mass	mass	NN
40318	4105	30	,	,	,
40318	4105	31	and	and	CC
40318	4105	32	attached	attach	VBN
40318	4105	33	to	to	IN
40318	4105	34	the	the	DT
40318	4105	35	pulley	pulley	NN
40318	4105	36	by	by	IN
40318	4105	37	four	four	CD
40318	4105	38	chains	chain	NNS
40318	4105	39	.	.	.
40318	4106	1	Then	then	RB
40318	4106	2	the	the	DT
40318	4106	3	top	top	NN
40318	4106	4	of	of	IN
40318	4106	5	the	the	DT
40318	4106	6	mass	mass	NN
40318	4106	7	is	be	VBZ
40318	4106	8	carefully	carefully	RB
40318	4106	9	leveled	level	VBN
40318	4106	10	off	off	RP
40318	4106	11	,	,	,
40318	4106	12	because	because	IN
40318	4106	13	while	while	IN
40318	4106	14	still	still	RB
40318	4106	15	in	in	IN
40318	4106	16	the	the	DT
40318	4106	17	whey	whey	NN
40318	4106	18	,	,	,
40318	4106	19	it	-PRON-	PRP
40318	4106	20	can	can	MD
40318	4106	21	not	not	RB
40318	4106	22	mat	mat	VB
40318	4106	23	badly	badly	RB
40318	4106	24	and	and	CC
40318	4106	25	so	so	RB
40318	4106	26	tend	tend	VB
40318	4106	27	to	to	TO
40318	4106	28	develop	develop	VB
40318	4106	29	a	a	DT
40318	4106	30	rind	rind	NN
40318	4106	31	crack	crack	NN
40318	4106	32	.	.	.
40318	4107	1	Now	now	RB
40318	4107	2	the	the	DT
40318	4107	3	mass	mass	NN
40318	4107	4	is	be	VBZ
40318	4107	5	raised	raise	VBN
40318	4107	6	clear	clear	JJ
40318	4107	7	of	of	IN
40318	4107	8	the	the	DT
40318	4107	9	whey	whey	NN
40318	4107	10	,	,	,
40318	4107	11	and	and	CC
40318	4107	12	run	run	VB
40318	4107	13	along	along	IN
40318	4107	14	a	a	DT
40318	4107	15	short	short	JJ
40318	4107	16	track	track	NN
40318	4107	17	to	to	IN
40318	4107	18	the	the	DT
40318	4107	19	drain	drain	NN
40318	4107	20	table	table	NN
40318	4107	21	,	,	,
40318	4107	22	where	where	WRB
40318	4107	23	it	-PRON-	PRP
40318	4107	24	is	be	VBZ
40318	4107	25	put	put	VBN
40318	4107	26	in	in	IN
40318	4107	27	the	the	DT
40318	4107	28	press	press	NN
40318	4107	29	.	.	.
40318	4108	1	_	_	NNP
40318	4108	2	Pressing._--The	Pressing._--The	NNP
40318	4108	3	mass	mass	NN
40318	4108	4	of	of	IN
40318	4108	5	curd	curd	NN
40318	4108	6	is	be	VBZ
40318	4108	7	dropped	drop	VBN
40318	4108	8	into	into	IN
40318	4108	9	the	the	DT
40318	4108	10	hoop	hoop	NN
40318	4108	11	,	,	,
40318	4108	12	the	the	DT
40318	4108	13	edges	edge	NNS
40318	4108	14	of	of	IN
40318	4108	15	the	the	DT
40318	4108	16	cloth	cloth	NN
40318	4108	17	carefully	carefully	RB
40318	4108	18	folded	fold	VBN
40318	4108	19	under	under	IN
40318	4108	20	,	,	,
40318	4108	21	and	and	CC
40318	4108	22	the	the	DT
40318	4108	23	cloth	cloth	NN
40318	4108	24	laid	lay	VBN
40318	4108	25	on	on	IN
40318	4108	26	top	top	NN
40318	4108	27	,	,	,
40318	4108	28	then	then	RB
40318	4108	29	the	the	DT
40318	4108	30	pressure	pressure	NN
40318	4108	31	is	be	VBZ
40318	4108	32	applied	apply	VBN
40318	4108	33	,	,	,
40318	4108	34	gradually	gradually	RB
40318	4108	35	at	at	IN
40318	4108	36	first	first	RB
40318	4108	37	,	,	,
40318	4108	38	but	but	CC
40318	4108	39	increasing	increase	VBG
40318	4108	40	until	until	IN
40318	4108	41	the	the	DT
40318	4108	42	final	final	JJ
40318	4108	43	pressure	pressure	NN
40318	4108	44	is	be	VBZ
40318	4108	45	about	about	RB
40318	4108	46	fifteen	fifteen	CD
40318	4108	47	to	to	TO
40318	4108	48	twenty	twenty	CD
40318	4108	49	pounds	pound	NNS
40318	4108	50	to	to	IN
40318	4108	51	a	a	DT
40318	4108	52	pound	pound	NN
40318	4108	53	of	of	IN
40318	4108	54	cheese	cheese	NN
40318	4108	55	.	.	.
40318	4109	1	During	during	IN
40318	4109	2	the	the	DT
40318	4109	3	first	first	JJ
40318	4109	4	few	few	JJ
40318	4109	5	hours	hour	NNS
40318	4109	6	the	the	DT
40318	4109	7	cloths	cloth	NNS
40318	4109	8	must	must	MD
40318	4109	9	be	be	VB
40318	4109	10	changed	change	VBN
40318	4109	11	frequently	frequently	RB
40318	4109	12	,	,	,
40318	4109	13	and	and	CC
40318	4109	14	the	the	DT
40318	4109	15	cheese	cheese	NN
40318	4109	16	carefully	carefully	RB
40318	4109	17	turned	turn	VBD
40318	4109	18	over	over	RP
40318	4109	19	each	each	DT
40318	4109	20	time	time	NN
40318	4109	21	,	,	,
40318	4109	22	to	to	TO
40318	4109	23	secure	secure	VB
40318	4109	24	a	a	DT
40318	4109	25	more	more	RBR
40318	4109	26	uniform	uniform	JJ
40318	4109	27	rind	rind	NN
40318	4109	28	.	.	.
40318	4110	1	After	after	IN
40318	4110	2	a	a	DT
40318	4110	3	time	time	NN
40318	4110	4	the	the	DT
40318	4110	5	changes	change	NNS
40318	4110	6	are	be	VBP
40318	4110	7	less	less	RBR
40318	4110	8	frequent	frequent	JJ
40318	4110	9	,	,	,
40318	4110	10	and	and	CC
40318	4110	11	at	at	IN
40318	4110	12	the	the	DT
40318	4110	13	end	end	NN
40318	4110	14	of	of	IN
40318	4110	15	twenty	twenty	CD
40318	4110	16	-	-	HYPH
40318	4110	17	four	four	CD
40318	4110	18	hours	hour	NNS
40318	4110	19	the	the	DT
40318	4110	20	cheese	cheese	NN
40318	4110	21	is	be	VBZ
40318	4110	22	taken	take	VBN
40318	4110	23	to	to	IN
40318	4110	24	the	the	DT
40318	4110	25	salting	salt	VBG
40318	4110	26	-	-	HYPH
40318	4110	27	room	room	NN
40318	4110	28	.	.	.
40318	4111	1	_	_	NNP
40318	4111	2	Salting	Salting	NNP
40318	4111	3	_	_	NNP
40318	4111	4	may	may	MD
40318	4111	5	be	be	VB
40318	4111	6	done	do	VBN
40318	4111	7	by	by	IN
40318	4111	8	either	either	CC
40318	4111	9	the	the	DT
40318	4111	10	brine	brine	NN
40318	4111	11	or	or	CC
40318	4111	12	dry	dry	JJ
40318	4111	13	method	method	NN
40318	4111	14	.	.	.
40318	4112	1	To	to	TO
40318	4112	2	prepare	prepare	VB
40318	4112	3	a	a	DT
40318	4112	4	brine	brine	NN
40318	4112	5	bath	bath	NN
40318	4112	6	,	,	,
40318	4112	7	add	add	VB
40318	4112	8	salt	salt	NN
40318	4112	9	to	to	IN
40318	4112	10	a	a	DT
40318	4112	11	tank	tank	NN
40318	4112	12	of	of	IN
40318	4112	13	water	water	NN
40318	4112	14	until	until	IN
40318	4112	15	it	-PRON-	PRP
40318	4112	16	will	will	MD
40318	4112	17	float	float	VB
40318	4112	18	an	an	DT
40318	4112	19	egg	egg	NN
40318	4112	20	,	,	,
40318	4112	21	and	and	CC
40318	4112	22	add	add	VB
40318	4112	23	a	a	DT
40318	4112	24	pailful	pailful	JJ
40318	4112	25	or	or	CC
40318	4112	26	more	more	JJR
40318	4112	27	of	of	IN
40318	4112	28	salt	salt	NN
40318	4112	29	every	every	DT
40318	4112	30	few	few	JJ
40318	4112	31	days	day	NNS
40318	4112	32	thereafter	thereafter	RB
40318	4112	33	to	to	TO
40318	4112	34	keep	keep	VB
40318	4112	35	up	up	RP
40318	4112	36	the	the	DT
40318	4112	37	strength	strength	NN
40318	4112	38	.	.	.
40318	4113	1	The	the	DT
40318	4113	2	cheese	cheese	NN
40318	4113	3	is	be	VBZ
40318	4113	4	then	then	RB
40318	4113	5	placed	place	VBN
40318	4113	6	in	in	IN
40318	4113	7	this	this	DT
40318	4113	8	bath	bath	NN
40318	4113	9	and	and	CC
40318	4113	10	left	leave	VBD
40318	4113	11	for	for	IN
40318	4113	12	three	three	CD
40318	4113	13	to	to	TO
40318	4113	14	five	five	CD
40318	4113	15	days	day	NNS
40318	4113	16	,	,	,
40318	4113	17	depending	depend	VBG
40318	4113	18	on	on	IN
40318	4113	19	the	the	DT
40318	4113	20	saltiness	saltiness	NN
40318	4113	21	desired	desire	VBN
40318	4113	22	.	.	.
40318	4114	1	As	as	IN
40318	4114	2	the	the	DT
40318	4114	3	cheese	cheese	NN
40318	4114	4	floats	float	VBZ
40318	4114	5	with	with	IN
40318	4114	6	a	a	DT
40318	4114	7	little	little	JJ
40318	4114	8	of	of	IN
40318	4114	9	the	the	DT
40318	4114	10	rind	rind	NN
40318	4114	11	above	above	IN
40318	4114	12	the	the	DT
40318	4114	13	surface	surface	NN
40318	4114	14	,	,	,
40318	4114	15	it	-PRON-	PRP
40318	4114	16	should	should	MD
40318	4114	17	be	be	VB
40318	4114	18	turned	turn	VBN
40318	4114	19	a	a	DT
40318	4114	20	few	few	JJ
40318	4114	21	times	time	NNS
40318	4114	22	to	to	TO
40318	4114	23	insure	insure	VB
40318	4114	24	uniformity	uniformity	NN
40318	4114	25	of	of	IN
40318	4114	26	salting	salt	VBG
40318	4114	27	.	.	.
40318	4115	1	With	with	IN
40318	4115	2	dry	dry	JJ
40318	4115	3	salting	salting	NN
40318	4115	4	,	,	,
40318	4115	5	the	the	DT
40318	4115	6	salt	salt	NN
40318	4115	7	is	be	VBZ
40318	4115	8	rubbed	rub	VBN
40318	4115	9	on	on	IN
40318	4115	10	the	the	DT
40318	4115	11	cheese	cheese	NN
40318	4115	12	by	by	IN
40318	4115	13	hand	hand	NN
40318	4115	14	or	or	CC
40318	4115	15	with	with	IN
40318	4115	16	a	a	DT
40318	4115	17	stiff	stiff	JJ
40318	4115	18	brush	brush	NN
40318	4115	19	,	,	,
40318	4115	20	and	and	CC
40318	4115	21	any	any	DT
40318	4115	22	excess	excess	NN
40318	4115	23	carefully	carefully	RB
40318	4115	24	wiped	wipe	VBD
40318	4115	25	off	off	RP
40318	4115	26	,	,	,
40318	4115	27	leaving	leave	VBG
40318	4115	28	only	only	RB
40318	4115	29	a	a	DT
40318	4115	30	slight	slight	JJ
40318	4115	31	sprinkle	sprinkle	NN
40318	4115	32	on	on	IN
40318	4115	33	the	the	DT
40318	4115	34	surface	surface	NN
40318	4115	35	to	to	TO
40318	4115	36	work	work	VB
40318	4115	37	into	into	IN
40318	4115	38	the	the	DT
40318	4115	39	cheese	cheese	NN
40318	4115	40	.	.	.
40318	4116	1	+271	+271	NNP
40318	4116	2	.	.	.
40318	4117	1	Curing	Curing	NNP
40318	4117	2	Swiss.+--From	Swiss.+--From	NNP
40318	4117	3	the	the	DT
40318	4117	4	salting	salt	VBG
40318	4117	5	-	-	HYPH
40318	4117	6	room	room	NN
40318	4117	7	,	,	,
40318	4117	8	the	the	DT
40318	4117	9	cheese	cheese	NN
40318	4117	10	goes	go	VBZ
40318	4117	11	to	to	IN
40318	4117	12	the	the	DT
40318	4117	13	first	first	JJ
40318	4117	14	one	one	CD
40318	4117	15	of	of	IN
40318	4117	16	two	two	CD
40318	4117	17	curing	curing	NN
40318	4117	18	-	-	HYPH
40318	4117	19	rooms	room	NNS
40318	4117	20	,	,	,
40318	4117	21	where	where	WRB
40318	4117	22	the	the	DT
40318	4117	23	unique	unique	JJ
40318	4117	24	process	process	NN
40318	4117	25	of	of	IN
40318	4117	26	the	the	DT
40318	4117	27	development	development	NN
40318	4117	28	of	of	IN
40318	4117	29	the	the	DT
40318	4117	30	characteristic	characteristic	JJ
40318	4117	31	eyes	eye	NNS
40318	4117	32	takes	take	VBZ
40318	4117	33	place	place	NN
40318	4117	34	.	.	.
40318	4118	1	During	during	IN
40318	4118	2	the	the	DT
40318	4118	3	curing	curing	JJ
40318	4118	4	period	period	NN
40318	4118	5	of	of	IN
40318	4118	6	either	either	DT
40318	4118	7	round	round	JJ
40318	4118	8	or	or	CC
40318	4118	9	block	block	NN
40318	4118	10	Swiss	swiss	JJ
40318	4118	11	,	,	,
40318	4118	12	constant	constant	JJ
40318	4118	13	attention	attention	NN
40318	4118	14	must	must	MD
40318	4118	15	be	be	VB
40318	4118	16	paid	pay	VBN
40318	4118	17	to	to	IN
40318	4118	18	the	the	DT
40318	4118	19	cheese	cheese	NN
40318	4118	20	.	.	.
40318	4119	1	They	-PRON-	PRP
40318	4119	2	must	must	MD
40318	4119	3	be	be	VB
40318	4119	4	turned	turn	VBN
40318	4119	5	every	every	DT
40318	4119	6	day	day	NN
40318	4119	7	at	at	IN
40318	4119	8	first	first	RB
40318	4119	9	,	,	,
40318	4119	10	and	and	CC
40318	4119	11	then	then	RB
40318	4119	12	every	every	DT
40318	4119	13	second	second	JJ
40318	4119	14	or	or	CC
40318	4119	15	third	third	JJ
40318	4119	16	day	day	NN
40318	4119	17	toward	toward	IN
40318	4119	18	the	the	DT
40318	4119	19	end	end	NN
40318	4119	20	of	of	IN
40318	4119	21	the	the	DT
40318	4119	22	curing	curing	JJ
40318	4119	23	period	period	NN
40318	4119	24	.	.	.
40318	4120	1	Also	also	RB
40318	4120	2	,	,	,
40318	4120	3	great	great	JJ
40318	4120	4	care	care	NN
40318	4120	5	must	must	MD
40318	4120	6	be	be	VB
40318	4120	7	taken	take	VBN
40318	4120	8	that	that	IN
40318	4120	9	no	no	DT
40318	4120	10	mold	mold	NN
40318	4120	11	starts	start	VBZ
40318	4120	12	growing	grow	VBG
40318	4120	13	,	,	,
40318	4120	14	as	as	IN
40318	4120	15	it	-PRON-	PRP
40318	4120	16	will	will	MD
40318	4120	17	soon	soon	RB
40318	4120	18	work	work	VB
40318	4120	19	into	into	IN
40318	4120	20	the	the	DT
40318	4120	21	cheese	cheese	NN
40318	4120	22	,	,	,
40318	4120	23	and	and	CC
40318	4120	24	spoil	spoil	VB
40318	4120	25	its	-PRON-	PRP$
40318	4120	26	flavor	flavor	NN
40318	4120	27	.	.	.
40318	4121	1	The	the	DT
40318	4121	2	best	good	JJS
40318	4121	3	way	way	NN
40318	4121	4	of	of	IN
40318	4121	5	preventing	prevent	VBG
40318	4121	6	mold	mold	NN
40318	4121	7	is	be	VBZ
40318	4121	8	by	by	IN
40318	4121	9	washing	wash	VBG
40318	4121	10	the	the	DT
40318	4121	11	cheese	cheese	NN
40318	4121	12	,	,	,
40318	4121	13	in	in	IN
40318	4121	14	either	either	DT
40318	4121	15	clean	clean	JJ
40318	4121	16	or	or	CC
40318	4121	17	slightly	slightly	RB
40318	4121	18	salted	salt	VBN
40318	4121	19	water	water	NN
40318	4121	20	,	,	,
40318	4121	21	as	as	RB
40318	4121	22	often	often	RB
40318	4121	23	as	as	IN
40318	4121	24	possible	possible	JJ
40318	4121	25	.	.	.
40318	4122	1	A	a	DT
40318	4122	2	stiff	stiff	JJ
40318	4122	3	brush	brush	NN
40318	4122	4	is	be	VBZ
40318	4122	5	mostly	mostly	RB
40318	4122	6	used	use	VBN
40318	4122	7	for	for	IN
40318	4122	8	this	this	DT
40318	4122	9	.	.	.
40318	4123	1	The	the	DT
40318	4123	2	development	development	NN
40318	4123	3	of	of	IN
40318	4123	4	the	the	DT
40318	4123	5	"	"	``
40318	4123	6	eyes	eye	NNS
40318	4123	7	"	"	''
40318	4123	8	or	or	CC
40318	4123	9	holes	hole	NNS
40318	4123	10	is	be	VBZ
40318	4123	11	the	the	DT
40318	4123	12	difficult	difficult	JJ
40318	4123	13	part	part	NN
40318	4123	14	of	of	IN
40318	4123	15	the	the	DT
40318	4123	16	whole	whole	JJ
40318	4123	17	process	process	NN
40318	4123	18	.	.	.
40318	4124	1	It	-PRON-	PRP
40318	4124	2	is	be	VBZ
40318	4124	3	not	not	RB
40318	4124	4	known	know	VBN
40318	4124	5	exactly	exactly	RB
40318	4124	6	what	what	WP
40318	4124	7	causes	cause	VBZ
40318	4124	8	the	the	DT
40318	4124	9	development	development	NN
40318	4124	10	,	,	,
40318	4124	11	but	but	CC
40318	4124	12	it	-PRON-	PRP
40318	4124	13	is	be	VBZ
40318	4124	14	attributed	attribute	VBN
40318	4124	15	to	to	IN
40318	4124	16	micro	micro	JJ
40318	4124	17	-	-	HYPH
40318	4124	18	organisms	organism	NNS
40318	4124	19	or	or	CC
40318	4124	20	enzymes	enzyme	NNS
40318	4124	21	.	.	.
40318	4125	1	The	the	DT
40318	4125	2	gas	gas	NN
40318	4125	3	in	in	IN
40318	4125	4	these	these	DT
40318	4125	5	eyes	eye	NNS
40318	4125	6	has	have	VBZ
40318	4125	7	been	be	VBN
40318	4125	8	examined	examine	VBN
40318	4125	9	and	and	CC
40318	4125	10	found	find	VBN
40318	4125	11	to	to	TO
40318	4125	12	be	be	VB
40318	4125	13	carbon	carbon	NN
40318	4125	14	dioxide	dioxide	NN
40318	4125	15	and	and	CC
40318	4125	16	free	free	JJ
40318	4125	17	nitrogen	nitrogen	NN
40318	4125	18	.	.	.
40318	4126	1	Sometimes	sometimes	RB
40318	4126	2	hydrogen	hydrogen	NN
40318	4126	3	is	be	VBZ
40318	4126	4	found	find	VBN
40318	4126	5	.	.	.
40318	4127	1	This	this	DT
40318	4127	2	comes	come	VBZ
40318	4127	3	from	from	IN
40318	4127	4	the	the	DT
40318	4127	5	original	original	JJ
40318	4127	6	fermentation	fermentation	NN
40318	4127	7	of	of	IN
40318	4127	8	the	the	DT
40318	4127	9	milk	milk	NN
40318	4127	10	-	-	HYPH
40318	4127	11	sugar	sugar	NN
40318	4127	12	and	and	CC
40318	4127	13	remains	remain	VBZ
40318	4127	14	to	to	TO
40318	4127	15	contaminate	contaminate	VB
40318	4127	16	the	the	DT
40318	4127	17	normal	normal	JJ
40318	4127	18	eye	eye	NN
40318	4127	19	.	.	.
40318	4128	1	The	the	DT
40318	4128	2	nitrogen[124	nitrogen[124	NN
40318	4128	3	]	]	-RRB-
40318	4128	4	is	be	VBZ
40318	4128	5	included	include	VBN
40318	4128	6	from	from	IN
40318	4128	7	the	the	DT
40318	4128	8	original	original	JJ
40318	4128	9	air	air	NN
40318	4128	10	.	.	.
40318	4129	1	Propionic	propionic	JJ
40318	4129	2	acid	acid	NN
40318	4129	3	is	be	VBZ
40318	4129	4	formed	form	VBN
40318	4129	5	at	at	IN
40318	4129	6	the	the	DT
40318	4129	7	same	same	JJ
40318	4129	8	time	time	NN
40318	4129	9	as	as	IN
40318	4129	10	the	the	DT
40318	4129	11	eyes	eye	NNS
40318	4129	12	,	,	,
40318	4129	13	and	and	CC
40318	4129	14	they	-PRON-	PRP
40318	4129	15	are	be	VBP
40318	4129	16	said	say	VBN
40318	4129	17	to	to	TO
40318	4129	18	be	be	VB
40318	4129	19	the	the	DT
40318	4129	20	result	result	NN
40318	4129	21	of	of	IN
40318	4129	22	a	a	DT
40318	4129	23	propionic	propionic	JJ
40318	4129	24	ferment	ferment	NN
40318	4129	25	of	of	IN
40318	4129	26	lactic	lactic	JJ
40318	4129	27	acid	acid	NN
40318	4129	28	.	.	.
40318	4130	1	The	the	DT
40318	4130	2	interior	interior	NN
40318	4130	3	of	of	IN
40318	4130	4	the	the	DT
40318	4130	5	cheese	cheese	NN
40318	4130	6	is	be	VBZ
40318	4130	7	anaërobic	anaërobic	JJ
40318	4130	8	,	,	,
40318	4130	9	due	due	JJ
40318	4130	10	to	to	IN
40318	4130	11	low	low	JJ
40318	4130	12	permeability	permeability	NN
40318	4130	13	and	and	CC
40318	4130	14	high	high	JJ
40318	4130	15	oxygen	oxygen	NN
40318	4130	16	-	-	HYPH
40318	4130	17	absorbing	absorb	VBG
40318	4130	18	quality	quality	NN
40318	4130	19	.	.	.
40318	4131	1	This	this	DT
40318	4131	2	propionic	propionic	JJ
40318	4131	3	bacterium	bacterium	NN
40318	4131	4	can	can	MD
40318	4131	5	not	not	RB
40318	4131	6	,	,	,
40318	4131	7	however	however	RB
40318	4131	8	,	,	,
40318	4131	9	account	account	VBP
40318	4131	10	for	for	IN
40318	4131	11	all	all	PDT
40318	4131	12	the	the	DT
40318	4131	13	carbon	carbon	NN
40318	4131	14	dioxide	dioxide	NN
40318	4131	15	produced	produce	VBN
40318	4131	16	.	.	.
40318	4132	1	After	after	IN
40318	4132	2	the	the	DT
40318	4132	3	eyes	eye	NNS
40318	4132	4	have	have	VBP
40318	4132	5	started	start	VBN
40318	4132	6	,	,	,
40318	4132	7	their	-PRON-	PRP$
40318	4132	8	further	further	JJ
40318	4132	9	development	development	NN
40318	4132	10	depends	depend	VBZ
40318	4132	11	on	on	IN
40318	4132	12	temperature	temperature	NN
40318	4132	13	and	and	CC
40318	4132	14	humidity	humidity	NN
40318	4132	15	of	of	IN
40318	4132	16	the	the	DT
40318	4132	17	air	air	NN
40318	4132	18	,	,	,
40318	4132	19	and	and	CC
40318	4132	20	on	on	IN
40318	4132	21	the	the	DT
40318	4132	22	moisture	moisture	NN
40318	4132	23	of	of	IN
40318	4132	24	the	the	DT
40318	4132	25	cheese	cheese	NN
40318	4132	26	,	,	,
40318	4132	27	as	as	IN
40318	4132	28	regulated	regulate	VBN
40318	4132	29	by	by	IN
40318	4132	30	the	the	DT
40318	4132	31	amount	amount	NN
40318	4132	32	of	of	IN
40318	4132	33	salt	salt	NN
40318	4132	34	used	use	VBN
40318	4132	35	.	.	.
40318	4133	1	The	the	DT
40318	4133	2	first	first	JJ
40318	4133	3	room	room	NN
40318	4133	4	has	have	VBZ
40318	4133	5	a	a	DT
40318	4133	6	temperature	temperature	NN
40318	4133	7	of	of	IN
40318	4133	8	70	70	CD
40318	4133	9	°	°	,
40318	4133	10	F.	F.	NNP
40318	4133	11	to	to	TO
40318	4133	12	start	start	VB
40318	4133	13	the	the	DT
40318	4133	14	eyes	eye	NNS
40318	4133	15	,	,	,
40318	4133	16	which	which	WDT
40318	4133	17	is	be	VBZ
40318	4133	18	later	later	RB
40318	4133	19	lowered	lower	VBN
40318	4133	20	in	in	IN
40318	4133	21	the	the	DT
40318	4133	22	second	second	JJ
40318	4133	23	curing	curing	NN
40318	4133	24	-	-	HYPH
40318	4133	25	room	room	NN
40318	4133	26	to	to	IN
40318	4133	27	about	about	RB
40318	4133	28	60	60	CD
40318	4133	29	°	°	NNS
40318	4133	30	to	to	TO
40318	4133	31	check	check	VB
40318	4133	32	the	the	DT
40318	4133	33	development	development	NN
40318	4133	34	.	.	.
40318	4134	1	When	when	WRB
40318	4134	2	any	any	DT
40318	4134	3	local	local	JJ
40318	4134	4	fermentive	fermentive	JJ
40318	4134	5	action	action	NN
40318	4134	6	starts	start	VBZ
40318	4134	7	,	,	,
40318	4134	8	it	-PRON-	PRP
40318	4134	9	may	may	MD
40318	4134	10	be	be	VB
40318	4134	11	checked	check	VBN
40318	4134	12	by	by	IN
40318	4134	13	rubbing	rub	VBG
40318	4134	14	salt	salt	NN
40318	4134	15	on	on	IN
40318	4134	16	the	the	DT
40318	4134	17	affected	affected	JJ
40318	4134	18	part	part	NN
40318	4134	19	.	.	.
40318	4135	1	The	the	DT
40318	4135	2	humidity	humidity	NN
40318	4135	3	of	of	IN
40318	4135	4	the	the	DT
40318	4135	5	room	room	NN
40318	4135	6	is	be	VBZ
40318	4135	7	very	very	RB
40318	4135	8	important	important	JJ
40318	4135	9	,	,	,
40318	4135	10	because	because	IN
40318	4135	11	a	a	DT
40318	4135	12	cheese	cheese	NN
40318	4135	13	will	will	MD
40318	4135	14	quickly	quickly	RB
40318	4135	15	dry	dry	VB
40318	4135	16	out	out	RP
40318	4135	17	in	in	IN
40318	4135	18	a	a	DT
40318	4135	19	dry	dry	JJ
40318	4135	20	room	room	NN
40318	4135	21	,	,	,
40318	4135	22	due	due	IN
40318	4135	23	to	to	IN
40318	4135	24	evaporation	evaporation	NN
40318	4135	25	from	from	IN
40318	4135	26	the	the	DT
40318	4135	27	surface	surface	NN
40318	4135	28	.	.	.
40318	4136	1	To	to	TO
40318	4136	2	prevent	prevent	VB
40318	4136	3	this	this	DT
40318	4136	4	,	,	,
40318	4136	5	it	-PRON-	PRP
40318	4136	6	is	be	VBZ
40318	4136	7	well	well	JJ
40318	4136	8	to	to	TO
40318	4136	9	spray	spray	VB
40318	4136	10	the	the	DT
40318	4136	11	floor	floor	NN
40318	4136	12	with	with	IN
40318	4136	13	water	water	NN
40318	4136	14	,	,	,
40318	4136	15	or	or	CC
40318	4136	16	to	to	TO
40318	4136	17	have	have	VB
40318	4136	18	a	a	DT
40318	4136	19	steam	steam	NN
40318	4136	20	jet	jet	NN
40318	4136	21	in	in	IN
40318	4136	22	the	the	DT
40318	4136	23	room	room	NN
40318	4136	24	.	.	.
40318	4137	1	If	if	IN
40318	4137	2	the	the	DT
40318	4137	3	curd	curd	NN
40318	4137	4	has	have	VBZ
40318	4137	5	been	be	VBN
40318	4137	6	cooked	cook	VBN
40318	4137	7	too	too	RB
40318	4137	8	long	long	JJ
40318	4137	9	the	the	DT
40318	4137	10	cheese	cheese	NN
40318	4137	11	may	may	MD
40318	4137	12	be	be	VB
40318	4137	13	too	too	RB
40318	4137	14	dry	dry	JJ
40318	4137	15	.	.	.
40318	4138	1	Such	such	JJ
40318	4138	2	cheeses	cheese	NNS
40318	4138	3	may	may	MD
40318	4138	4	be	be	VB
40318	4138	5	piled	pile	VBN
40318	4138	6	two	two	CD
40318	4138	7	or	or	CC
40318	4138	8	more	more	RBR
40318	4138	9	deep	deep	JJ
40318	4138	10	in	in	IN
40318	4138	11	the	the	DT
40318	4138	12	curing	curing	NN
40318	4138	13	-	-	HYPH
40318	4138	14	room	room	NN
40318	4138	15	.	.	.
40318	4139	1	It	-PRON-	PRP
40318	4139	2	is	be	VBZ
40318	4139	3	held	hold	VBN
40318	4139	4	by	by	IN
40318	4139	5	some	some	DT
40318	4139	6	cheese	cheese	NN
40318	4139	7	-	-	HYPH
40318	4139	8	makers	maker	NNS
40318	4139	9	that	that	IN
40318	4139	10	this	this	DT
40318	4139	11	process	process	NN
40318	4139	12	causes	cause	VBZ
40318	4139	13	them	-PRON-	PRP
40318	4139	14	to	to	TO
40318	4139	15	absorb	absorb	VB
40318	4139	16	more	more	JJR
40318	4139	17	moisture	moisture	NN
40318	4139	18	.	.	.
40318	4140	1	Probably	probably	RB
40318	4140	2	this	this	DT
40318	4140	3	is	be	VBZ
40318	4140	4	due	due	JJ
40318	4140	5	to	to	IN
40318	4140	6	the	the	DT
40318	4140	7	checking	checking	NN
40318	4140	8	of	of	IN
40318	4140	9	evaporation	evaporation	NN
40318	4140	10	.	.	.
40318	4141	1	The	the	DT
40318	4141	2	development	development	NN
40318	4141	3	of	of	IN
40318	4141	4	the	the	DT
40318	4141	5	"	"	``
40318	4141	6	eyes	eye	NNS
40318	4141	7	"	"	''
40318	4141	8	may	may	MD
40318	4141	9	be	be	VB
40318	4141	10	watched	watch	VBN
40318	4141	11	by	by	IN
40318	4141	12	trying	try	VBG
40318	4141	13	the	the	DT
40318	4141	14	following	follow	VBG
40318	4141	15	test	test	NN
40318	4141	16	:	:	:
40318	4141	17	Place	place	VB
40318	4141	18	the	the	DT
40318	4141	19	middle	middle	JJ
40318	4141	20	finger	finger	NN
40318	4141	21	on	on	IN
40318	4141	22	the	the	DT
40318	4141	23	cheese	cheese	NN
40318	4141	24	and	and	CC
40318	4141	25	let	let	VB
40318	4141	26	the	the	DT
40318	4141	27	first	first	JJ
40318	4141	28	finger	finger	NN
40318	4141	29	slip	slip	VB
40318	4141	30	from	from	IN
40318	4141	31	it	-PRON-	PRP
40318	4141	32	,	,	,
40318	4141	33	striking	strike	VBG
40318	4141	34	the	the	DT
40318	4141	35	cheese	cheese	NN
40318	4141	36	smartly	smartly	RB
40318	4141	37	;	;	:
40318	4141	38	a	a	DT
40318	4141	39	dull	dull	JJ
40318	4141	40	sound	sound	NN
40318	4141	41	indicates	indicate	VBZ
40318	4141	42	solidity	solidity	NN
40318	4141	43	,	,	,
40318	4141	44	while	while	IN
40318	4141	45	a	a	DT
40318	4141	46	ring	ring	NN
40318	4141	47	indicates	indicate	VBZ
40318	4141	48	a	a	DT
40318	4141	49	hole	hole	NN
40318	4141	50	,	,	,
40318	4141	51	and	and	CC
40318	4141	52	an	an	DT
40318	4141	53	expert	expert	NN
40318	4141	54	maker	maker	NN
40318	4141	55	can	can	MD
40318	4141	56	tell	tell	VB
40318	4141	57	the	the	DT
40318	4141	58	size	size	NN
40318	4141	59	of	of	IN
40318	4141	60	the	the	DT
40318	4141	61	holes	hole	NNS
40318	4141	62	by	by	IN
40318	4141	63	the	the	DT
40318	4141	64	sound	sound	NN
40318	4141	65	.	.	.
40318	4142	1	This	this	DT
40318	4142	2	requires	require	VBZ
40318	4142	3	long	long	JJ
40318	4142	4	practice	practice	NN
40318	4142	5	for	for	IN
40318	4142	6	the	the	DT
40318	4142	7	operator	operator	NN
40318	4142	8	to	to	TO
40318	4142	9	become	become	VB
40318	4142	10	proficient	proficient	JJ
40318	4142	11	.	.	.
40318	4143	1	After	after	IN
40318	4143	2	a	a	DT
40318	4143	3	cheese	cheese	NN
40318	4143	4	has	have	VBZ
40318	4143	5	remained	remain	VBN
40318	4143	6	in	in	IN
40318	4143	7	the	the	DT
40318	4143	8	first	first	JJ
40318	4143	9	room	room	NN
40318	4143	10	for	for	IN
40318	4143	11	about	about	RB
40318	4143	12	two	two	CD
40318	4143	13	weeks	week	NNS
40318	4143	14	and	and	CC
40318	4143	15	the	the	DT
40318	4143	16	holes	hole	NNS
40318	4143	17	are	be	VBP
40318	4143	18	well	well	RB
40318	4143	19	started	start	VBN
40318	4143	20	,	,	,
40318	4143	21	it	-PRON-	PRP
40318	4143	22	is	be	VBZ
40318	4143	23	removed	remove	VBN
40318	4143	24	to	to	IN
40318	4143	25	the	the	DT
40318	4143	26	second	second	JJ
40318	4143	27	curing	curing	NN
40318	4143	28	-	-	HYPH
40318	4143	29	room	room	NN
40318	4143	30	,	,	,
40318	4143	31	which	which	WDT
40318	4143	32	is	be	VBZ
40318	4143	33	held	hold	VBN
40318	4143	34	at	at	IN
40318	4143	35	a	a	DT
40318	4143	36	cooler	cooler	NN
40318	4143	37	temperature	temperature	NN
40318	4143	38	and	and	CC
40318	4143	39	slightly	slightly	RB
40318	4143	40	drier	dry	JJR
40318	4143	41	atmosphere	atmosphere	NN
40318	4143	42	.	.	.
40318	4144	1	The	the	DT
40318	4144	2	cheeses	cheese	NNS
40318	4144	3	are	be	VBP
40318	4144	4	held	hold	VBN
40318	4144	5	in	in	IN
40318	4144	6	this	this	DT
40318	4144	7	room	room	NN
40318	4144	8	from	from	IN
40318	4144	9	three	three	CD
40318	4144	10	to	to	TO
40318	4144	11	ten	ten	CD
40318	4144	12	months	month	NNS
40318	4144	13	,	,	,
40318	4144	14	depending	depend	VBG
40318	4144	15	on	on	IN
40318	4144	16	market	market	NN
40318	4144	17	conditions	condition	NNS
40318	4144	18	,	,	,
40318	4144	19	and	and	CC
40318	4144	20	capacity	capacity	NN
40318	4144	21	of	of	IN
40318	4144	22	the	the	DT
40318	4144	23	curing	curing	NN
40318	4144	24	-	-	HYPH
40318	4144	25	rooms	room	NNS
40318	4144	26	.	.	.
40318	4145	1	In	in	IN
40318	4145	2	Switzerland	Switzerland	NNP
40318	4145	3	,	,	,
40318	4145	4	it	-PRON-	PRP
40318	4145	5	is	be	VBZ
40318	4145	6	customary	customary	JJ
40318	4145	7	to	to	TO
40318	4145	8	hold	hold	VB
40318	4145	9	cheese	cheese	NN
40318	4145	10	to	to	TO
40318	4145	11	secure	secure	VB
40318	4145	12	a	a	DT
40318	4145	13	well	well	RB
40318	4145	14	ripened	ripen	VBN
40318	4145	15	product	product	NN
40318	4145	16	,	,	,
40318	4145	17	while	while	IN
40318	4145	18	in	in	IN
40318	4145	19	America	America	NNP
40318	4145	20	most	most	JJS
40318	4145	21	of	of	IN
40318	4145	22	the	the	DT
40318	4145	23	cheeses	cheese	NNS
40318	4145	24	are	be	VBP
40318	4145	25	shipped	ship	VBN
40318	4145	26	comparatively	comparatively	RB
40318	4145	27	green	green	JJ
40318	4145	28	,	,	,
40318	4145	29	hence	hence	RB
40318	4145	30	do	do	VBP
40318	4145	31	not	not	RB
40318	4145	32	bring	bring	VB
40318	4145	33	so	so	RB
40318	4145	34	high	high	JJ
40318	4145	35	a	a	DT
40318	4145	36	price	price	NN
40318	4145	37	.	.	.
40318	4146	1	+272	+272	NNP
40318	4146	2	.	.	.
40318	4147	1	Block	Block	NNP
40318	4147	2	Swiss.+--In	Swiss.+--In	NNP
40318	4147	3	making	make	VBG
40318	4147	4	block	block	NN
40318	4147	5	Swiss	Swiss	NNP
40318	4147	6	,	,	,
40318	4147	7	the	the	DT
40318	4147	8	same	same	JJ
40318	4147	9	procedure	procedure	NN
40318	4147	10	is	be	VBZ
40318	4147	11	followed	follow	VBN
40318	4147	12	through	through	IN
40318	4147	13	the	the	DT
40318	4147	14	cooking	cooking	NN
40318	4147	15	stage	stage	NN
40318	4147	16	.	.	.
40318	4148	1	Then	then	RB
40318	4148	2	the	the	DT
40318	4148	3	curd	curd	NN
40318	4148	4	is	be	VBZ
40318	4148	5	pressed	press	VBN
40318	4148	6	in	in	IN
40318	4148	7	a	a	DT
40318	4148	8	square	square	JJ
40318	4148	9	form	form	NN
40318	4148	10	or	or	CC
40318	4148	11	in	in	IN
40318	4148	12	one	one	CD
40318	4148	13	large	large	JJ
40318	4148	14	piece	piece	NN
40318	4148	15	,	,	,
40318	4148	16	each	each	DT
40318	4148	17	form	form	NN
40318	4148	18	six	six	CD
40318	4148	19	inches	inch	NNS
40318	4148	20	square	square	JJ
40318	4148	21	on	on	IN
40318	4148	22	the	the	DT
40318	4148	23	ends	end	NNS
40318	4148	24	and	and	CC
40318	4148	25	twenty	twenty	CD
40318	4148	26	inches	inch	NNS
40318	4148	27	long	long	JJ
40318	4148	28	,	,	,
40318	4148	29	and	and	CC
40318	4148	30	later	later	RB
40318	4148	31	cut	cut	VB
40318	4148	32	into	into	IN
40318	4148	33	sections	section	NNS
40318	4148	34	.	.	.
40318	4149	1	These	these	DT
40318	4149	2	are	be	VBP
40318	4149	3	then	then	RB
40318	4149	4	pressed	press	VBN
40318	4149	5	,	,	,
40318	4149	6	salted	salt	VBN
40318	4149	7	and	and	CC
40318	4149	8	cured	cure	VBN
40318	4149	9	in	in	IN
40318	4149	10	the	the	DT
40318	4149	11	same	same	JJ
40318	4149	12	way	way	NN
40318	4149	13	as	as	IN
40318	4149	14	round	round	JJ
40318	4149	15	forms	form	NNS
40318	4149	16	.	.	.
40318	4150	1	In	in	IN
40318	4150	2	this	this	DT
40318	4150	3	type	type	NN
40318	4150	4	of	of	IN
40318	4150	5	cheese	cheese	NN
40318	4150	6	there	there	EX
40318	4150	7	is	be	VBZ
40318	4150	8	a	a	DT
40318	4150	9	much	much	RB
40318	4150	10	smaller	small	JJR
40318	4150	11	cross	cross	NN
40318	4150	12	-	-	NN
40318	4150	13	section	section	NN
40318	4150	14	;	;	:
40318	4150	15	therefore	therefore	RB
40318	4150	16	the	the	DT
40318	4150	17	development	development	NN
40318	4150	18	of	of	IN
40318	4150	19	holes	hole	NNS
40318	4150	20	is	be	VBZ
40318	4150	21	much	much	RB
40318	4150	22	more	more	RBR
40318	4150	23	easily	easily	RB
40318	4150	24	controlled	control	VBN
40318	4150	25	on	on	IN
40318	4150	26	account	account	NN
40318	4150	27	of	of	IN
40318	4150	28	the	the	DT
40318	4150	29	ease	ease	NN
40318	4150	30	with	with	IN
40318	4150	31	which	which	WDT
40318	4150	32	the	the	DT
40318	4150	33	salt	salt	NN
40318	4150	34	can	can	MD
40318	4150	35	work	work	VB
40318	4150	36	into	into	IN
40318	4150	37	the	the	DT
40318	4150	38	cheese	cheese	NN
40318	4150	39	and	and	CC
40318	4150	40	control	control	VB
40318	4150	41	undesirable	undesirable	JJ
40318	4150	42	ferments	ferment	NNS
40318	4150	43	.	.	.
40318	4151	1	As	as	IN
40318	4151	2	it	-PRON-	PRP
40318	4151	3	is	be	VBZ
40318	4151	4	easy	easy	JJ
40318	4151	5	to	to	TO
40318	4151	6	control	control	VB
40318	4151	7	,	,	,
40318	4151	8	this	this	DT
40318	4151	9	variety	variety	NN
40318	4151	10	is	be	VBZ
40318	4151	11	made	make	VBN
40318	4151	12	in	in	IN
40318	4151	13	the	the	DT
40318	4151	14	fall	fall	NN
40318	4151	15	and	and	CC
40318	4151	16	winter	winter	NN
40318	4151	17	when	when	WRB
40318	4151	18	the	the	DT
40318	4151	19	ferments	ferment	NNS
40318	4151	20	are	be	VBP
40318	4151	21	especially	especially	RB
40318	4151	22	hard	hard	JJ
40318	4151	23	to	to	TO
40318	4151	24	keep	keep	VB
40318	4151	25	in	in	IN
40318	4151	26	check	check	NN
40318	4151	27	.	.	.
40318	4152	1	However	however	RB
40318	4152	2	,	,	,
40318	4152	3	this	this	DT
40318	4152	4	cheese	cheese	NN
40318	4152	5	has	have	VBZ
40318	4152	6	the	the	DT
40318	4152	7	disadvantage	disadvantage	NN
40318	4152	8	of	of	IN
40318	4152	9	cutting	cut	VBG
40318	4152	10	eye	eye	NN
40318	4152	11	-	-	HYPH
40318	4152	12	development	development	NN
40318	4152	13	short	short	NN
40318	4152	14	by	by	IN
40318	4152	15	the	the	DT
40318	4152	16	rapid	rapid	JJ
40318	4152	17	entrance	entrance	NN
40318	4152	18	of	of	IN
40318	4152	19	salt	salt	NN
40318	4152	20	.	.	.
40318	4153	1	The	the	DT
40318	4153	2	curing	cure	VBG
40318	4153	3	consists	consist	VBZ
40318	4153	4	of	of	IN
40318	4153	5	the	the	DT
40318	4153	6	developing	developing	NN
40318	4153	7	of	of	IN
40318	4153	8	the	the	DT
40318	4153	9	flavor	flavor	NN
40318	4153	10	and	and	CC
40318	4153	11	eyes	eye	NNS
40318	4153	12	and	and	CC
40318	4153	13	the	the	DT
40318	4153	14	changing	change	VBG
40318	4153	15	in	in	IN
40318	4153	16	body	body	NN
40318	4153	17	and	and	CC
40318	4153	18	texture	texture	NN
40318	4153	19	.	.	.
40318	4154	1	Just	just	RB
40318	4154	2	what	what	WP
40318	4154	3	causes	cause	VBZ
40318	4154	4	these	these	DT
40318	4154	5	changes	change	NNS
40318	4154	6	is	be	VBZ
40318	4154	7	not	not	RB
40318	4154	8	known	know	VBN
40318	4154	9	.	.	.
40318	4155	1	+273	+273	NNP
40318	4155	2	.	.	.
40318	4156	1	Shipment.+--When	Shipment.+--When	NNP
40318	4156	2	ready	ready	JJ
40318	4156	3	for	for	IN
40318	4156	4	shipment	shipment	NN
40318	4156	5	,	,	,
40318	4156	6	the	the	DT
40318	4156	7	drum	drum	NN
40318	4156	8	cheeses	cheese	NNS
40318	4156	9	of	of	IN
40318	4156	10	the	the	DT
40318	4156	11	same	same	JJ
40318	4156	12	general	general	JJ
40318	4156	13	diameter	diameter	NN
40318	4156	14	are	be	VBP
40318	4156	15	sorted	sort	VBN
40318	4156	16	out	out	RP
40318	4156	17	and	and	CC
40318	4156	18	packed	pack	VBD
40318	4156	19	four	four	CD
40318	4156	20	to	to	IN
40318	4156	21	six	six	CD
40318	4156	22	in	in	IN
40318	4156	23	a	a	DT
40318	4156	24	cask	cask	NN
40318	4156	25	.	.	.
40318	4157	1	Care	care	NN
40318	4157	2	must	must	MD
40318	4157	3	be	be	VB
40318	4157	4	taken	take	VBN
40318	4157	5	to	to	TO
40318	4157	6	put	put	VB
40318	4157	7	boards	board	NNS
40318	4157	8	between	between	IN
40318	4157	9	them	-PRON-	PRP
40318	4157	10	to	to	TO
40318	4157	11	prevent	prevent	VB
40318	4157	12	sticking	sticking	NN
40318	4157	13	.	.	.
40318	4158	1	These	these	DT
40318	4158	2	are	be	VBP
40318	4158	3	called	call	VBN
40318	4158	4	scale	scale	NN
40318	4158	5	-	-	HYPH
40318	4158	6	boards	board	NNS
40318	4158	7	,	,	,
40318	4158	8	and	and	CC
40318	4158	9	are	be	VBP
40318	4158	10	made	make	VBN
40318	4158	11	of	of	IN
40318	4158	12	thin	thin	JJ
40318	4158	13	sections	section	NNS
40318	4158	14	of	of	IN
40318	4158	15	wood	wood	NN
40318	4158	16	fiber	fiber	NN
40318	4158	17	.	.	.
40318	4159	1	The	the	DT
40318	4159	2	cheeses	cheese	NNS
40318	4159	3	are	be	VBP
40318	4159	4	crowded	crowd	VBN
40318	4159	5	into	into	IN
40318	4159	6	the	the	DT
40318	4159	7	cask	cask	NN
40318	4159	8	to	to	TO
40318	4159	9	make	make	VB
40318	4159	10	a	a	DT
40318	4159	11	snug	snug	NN
40318	4159	12	fit	fit	NN
40318	4159	13	,	,	,
40318	4159	14	and	and	CC
40318	4159	15	the	the	DT
40318	4159	16	head	head	NN
40318	4159	17	carefully	carefully	RB
40318	4159	18	fastened	fasten	VBN
40318	4159	19	.	.	.
40318	4160	1	+274	+274	NNP
40318	4160	2	.	.	.
40318	4161	1	Qualities	quality	NNS
40318	4161	2	of	of	IN
40318	4161	3	Swiss	swiss	JJ
40318	4161	4	cheese.+--The	cheese.+--the	CD
40318	4161	5	peculiar	peculiar	JJ
40318	4161	6	Swiss	swiss	JJ
40318	4161	7	cheese	cheese	NN
40318	4161	8	flavor	flavor	NN
40318	4161	9	may	may	MD
40318	4161	10	be	be	VB
40318	4161	11	characterized	characterize	VBN
40318	4161	12	as	as	IN
40318	4161	13	a	a	DT
40318	4161	14	hazel	hazel	NNP
40318	4161	15	-	-	HYPH
40318	4161	16	nut	nut	NN
40318	4161	17	taste	taste	NN
40318	4161	18	.	.	.
40318	4162	1	It	-PRON-	PRP
40318	4162	2	is	be	VBZ
40318	4162	3	a	a	DT
40318	4162	4	trifle	trifle	RB
40318	4162	5	sweet	sweet	JJ
40318	4162	6	and	and	CC
40318	4162	7	very	very	RB
40318	4162	8	tempting	tempting	JJ
40318	4162	9	.	.	.
40318	4163	1	The	the	DT
40318	4163	2	"	"	``
40318	4163	3	eyes	eye	NNS
40318	4163	4	"	"	''
40318	4163	5	or	or	CC
40318	4163	6	holes	hole	NNS
40318	4163	7	should	should	MD
40318	4163	8	be	be	VB
40318	4163	9	about	about	IN
40318	4163	10	the	the	DT
40318	4163	11	size	size	NN
40318	4163	12	of	of	IN
40318	4163	13	a	a	DT
40318	4163	14	cherry	cherry	NN
40318	4163	15	with	with	IN
40318	4163	16	a	a	DT
40318	4163	17	dull	dull	JJ
40318	4163	18	shine	shine	NN
40318	4163	19	to	to	IN
40318	4163	20	the	the	DT
40318	4163	21	inner	inner	JJ
40318	4163	22	lining	lining	NN
40318	4163	23	.	.	.
40318	4164	1	The	the	DT
40318	4164	2	"	"	``
40318	4164	3	eyes	eye	NNS
40318	4164	4	"	"	''
40318	4164	5	usually	usually	RB
40318	4164	6	contain	contain	VBP
40318	4164	7	a	a	DT
40318	4164	8	small	small	JJ
40318	4164	9	amount	amount	NN
40318	4164	10	of	of	IN
40318	4164	11	a	a	DT
40318	4164	12	briny	briny	JJ
40318	4164	13	tasting	taste	VBG
40318	4164	14	liquid	liquid	NN
40318	4164	15	.	.	.
40318	4165	1	These	these	DT
40318	4165	2	eyes	eye	NNS
40318	4165	3	should	should	MD
40318	4165	4	be	be	VB
40318	4165	5	uniformly	uniformly	RB
40318	4165	6	distributed	distribute	VBN
40318	4165	7	.	.	.
40318	4166	1	The	the	DT
40318	4166	2	color	color	NN
40318	4166	3	should	should	MD
40318	4166	4	be	be	VB
40318	4166	5	uniform	uniform	JJ
40318	4166	6	.	.	.
40318	4167	1	The	the	DT
40318	4167	2	cheese	cheese	NN
40318	4167	3	should	should	MD
40318	4167	4	have	have	VB
40318	4167	5	a	a	DT
40318	4167	6	neat	neat	JJ
40318	4167	7	,	,	,
40318	4167	8	clean	clean	JJ
40318	4167	9	,	,	,
40318	4167	10	attractive	attractive	JJ
40318	4167	11	appearance	appearance	NN
40318	4167	12	,	,	,
40318	4167	13	and	and	CC
40318	4167	14	the	the	DT
40318	4167	15	rind	rind	NN
40318	4167	16	should	should	MD
40318	4167	17	not	not	RB
40318	4167	18	be	be	VB
40318	4167	19	cracked	crack	VBN
40318	4167	20	or	or	CC
40318	4167	21	broken	break	VBN
40318	4167	22	.	.	.
40318	4168	1	There	there	EX
40318	4168	2	are	be	VBP
40318	4168	3	several	several	JJ
40318	4168	4	common	common	JJ
40318	4168	5	defects	defect	NNS
40318	4168	6	in	in	IN
40318	4168	7	Swiss	swiss	JJ
40318	4168	8	cheese	cheese	NN
40318	4168	9	.	.	.
40318	4169	1	If	if	IN
40318	4169	2	the	the	DT
40318	4169	3	milk	milk	NN
40318	4169	4	is	be	VBZ
40318	4169	5	not	not	RB
40318	4169	6	clean	clean	JJ
40318	4169	7	-	-	HYPH
40318	4169	8	flavored	flavor	VBN
40318	4169	9	,	,	,
40318	4169	10	the	the	DT
40318	4169	11	cheese	cheese	NN
40318	4169	12	will	will	MD
40318	4169	13	have	have	VB
40318	4169	14	the	the	DT
40318	4169	15	same	same	JJ
40318	4169	16	flavor	flavor	NN
40318	4169	17	as	as	IN
40318	4169	18	the	the	DT
40318	4169	19	milk	milk	NN
40318	4169	20	.	.	.
40318	4170	1	The	the	DT
40318	4170	2	greatest	great	JJS
40318	4170	3	difficulty	difficulty	NN
40318	4170	4	is	be	VBZ
40318	4170	5	to	to	TO
40318	4170	6	produce	produce	VB
40318	4170	7	the	the	DT
40318	4170	8	eyes	eye	NNS
40318	4170	9	or	or	CC
40318	4170	10	holes	hole	NNS
40318	4170	11	.	.	.
40318	4171	1	A	a	DT
40318	4171	2	cheese	cheese	NN
40318	4171	3	which	which	WDT
40318	4171	4	does	do	VBZ
40318	4171	5	not	not	RB
40318	4171	6	have	have	VB
40318	4171	7	these	these	DT
40318	4171	8	is	be	VBZ
40318	4171	9	called	call	VBN
40318	4171	10	"	"	``
40318	4171	11	blind	blind	JJ
40318	4171	12	.	.	.
40318	4171	13	"	"	''
40318	4172	1	A	a	DT
40318	4172	2	product	product	NN
40318	4172	3	which	which	WDT
40318	4172	4	has	have	VBZ
40318	4172	5	many	many	JJ
40318	4172	6	small	small	JJ
40318	4172	7	pin	pin	NNS
40318	4172	8	-	-	HYPH
40318	4172	9	holes	hole	NNS
40318	4172	10	due	due	JJ
40318	4172	11	to	to	IN
40318	4172	12	gassy	gassy	JJ
40318	4172	13	fermentations	fermentation	NNS
40318	4172	14	is	be	VBZ
40318	4172	15	called	call	VBN
40318	4172	16	a	a	DT
40318	4172	17	"	"	``
40318	4172	18	niszler	niszler	NN
40318	4172	19	"	"	''
40318	4172	20	;	;	:
40318	4172	21	this	this	DT
40318	4172	22	means	mean	VBZ
40318	4172	23	a	a	DT
40318	4172	24	cheese	cheese	NN
40318	4172	25	with	with	IN
40318	4172	26	a	a	DT
40318	4172	27	thousand	thousand	CD
40318	4172	28	eyes	eye	NNS
40318	4172	29	.	.	.
40318	4173	1	If	if	IN
40318	4173	2	gas	gas	NN
40318	4173	3	forms	form	NNS
40318	4173	4	in	in	IN
40318	4173	5	the	the	DT
40318	4173	6	cheese	cheese	NN
40318	4173	7	and	and	CC
40318	4173	8	causes	cause	VBZ
40318	4173	9	cracks	crack	NNS
40318	4173	10	,	,	,
40318	4173	11	it	-PRON-	PRP
40318	4173	12	is	be	VBZ
40318	4173	13	called	call	VBN
40318	4173	14	"	"	``
40318	4173	15	glaesler	glaesler	NN
40318	4173	16	.	.	.
40318	4173	17	"	"	''
40318	4174	1	If	if	IN
40318	4174	2	the	the	DT
40318	4174	3	cheese	cheese	NN
40318	4174	4	contains	contain	VBZ
40318	4174	5	too	too	RB
40318	4174	6	much	much	JJ
40318	4174	7	moisture	moisture	NN
40318	4174	8	,	,	,
40318	4174	9	it	-PRON-	PRP
40318	4174	10	will	will	MD
40318	4174	11	be	be	VB
40318	4174	12	soft	soft	JJ
40318	4174	13	and	and	CC
40318	4174	14	pasty	pasty	JJ
40318	4174	15	.	.	.
40318	4175	1	Such	such	PDT
40318	4175	2	a	a	DT
40318	4175	3	cheese	cheese	NN
40318	4175	4	does	do	VBZ
40318	4175	5	not	not	RB
40318	4175	6	readily	readily	RB
40318	4175	7	form	form	VB
40318	4175	8	eyes	eye	NNS
40318	4175	9	.	.	.
40318	4176	1	+275	+275	NNP
40318	4176	2	.	.	.
40318	4177	1	Composition	composition	NN
40318	4177	2	and	and	CC
40318	4177	3	yield.+--A	yield.+--a	CD
40318	4177	4	large	large	JJ
40318	4177	5	number	number	NN
40318	4177	6	of	of	IN
40318	4177	7	analyses	analysis	NNS
40318	4177	8	of	of	IN
40318	4177	9	Swiss	swiss	JJ
40318	4177	10	cheese	cheese	NN
40318	4177	11	have	have	VBP
40318	4177	12	been	be	VBN
40318	4177	13	made	make	VBN
40318	4177	14	but	but	CC
40318	4177	15	there	there	EX
40318	4177	16	is	be	VBZ
40318	4177	17	wide	wide	JJ
40318	4177	18	variation	variation	NN
40318	4177	19	.	.	.
40318	4178	1	This	this	DT
40318	4178	2	is	be	VBZ
40318	4178	3	due	due	JJ
40318	4178	4	to	to	IN
40318	4178	5	the	the	DT
40318	4178	6	fact	fact	NN
40318	4178	7	that	that	IN
40318	4178	8	the	the	DT
40318	4178	9	composition	composition	NN
40318	4178	10	and	and	CC
40318	4178	11	yield	yield	NN
40318	4178	12	are	be	VBP
40318	4178	13	both	both	RB
40318	4178	14	dependent	dependent	JJ
40318	4178	15	on	on	IN
40318	4178	16	the	the	DT
40318	4178	17	following	following	JJ
40318	4178	18	factors	factor	NNS
40318	4178	19	:	:	:
40318	4178	20	composition	composition	NN
40318	4178	21	of	of	IN
40318	4178	22	the	the	DT
40318	4178	23	milk	milk	NN
40318	4178	24	,	,	,
40318	4178	25	losses	loss	NNS
40318	4178	26	during	during	IN
40318	4178	27	manufacture	manufacture	NN
40318	4178	28	,	,	,
40318	4178	29	amount	amount	NN
40318	4178	30	of	of	IN
40318	4178	31	moisture	moisture	NN
40318	4178	32	in	in	IN
40318	4178	33	the	the	DT
40318	4178	34	cheese	cheese	NN
40318	4178	35	.	.	.
40318	4179	1	The	the	DT
40318	4179	2	losses	loss	NNS
40318	4179	3	in	in	IN
40318	4179	4	Swiss	swiss	JJ
40318	4179	5	cheese	cheese	NN
40318	4179	6	are	be	VBP
40318	4179	7	much	much	RB
40318	4179	8	larger	large	JJR
40318	4179	9	than	than	IN
40318	4179	10	with	with	IN
40318	4179	11	some	some	DT
40318	4179	12	of	of	IN
40318	4179	13	the	the	DT
40318	4179	14	other	other	JJ
40318	4179	15	hard	hard	JJ
40318	4179	16	cheeses	cheese	NNS
40318	4179	17	,	,	,
40318	4179	18	such	such	JJ
40318	4179	19	as	as	IN
40318	4179	20	Cheddar	Cheddar	NNP
40318	4179	21	.	.	.
40318	4180	1	This	this	DT
40318	4180	2	is	be	VBZ
40318	4180	3	because	because	IN
40318	4180	4	more	more	JJR
40318	4180	5	fat	fat	NN
40318	4180	6	is	be	VBZ
40318	4180	7	lost	lose	VBN
40318	4180	8	in	in	IN
40318	4180	9	the	the	DT
40318	4180	10	whey	whey	NN
40318	4180	11	,	,	,
40318	4180	12	due	due	IN
40318	4180	13	to	to	IN
40318	4180	14	breaking	break	VBG
40318	4180	15	instead	instead	RB
40318	4180	16	of	of	IN
40318	4180	17	cutting	cut	VBG
40318	4180	18	the	the	DT
40318	4180	19	curd	curd	NN
40318	4180	20	and	and	CC
40318	4180	21	the	the	DT
40318	4180	22	subsequent	subsequent	JJ
40318	4180	23	hard	hard	JJ
40318	4180	24	stirring	stirring	NN
40318	4180	25	.	.	.
40318	4181	1	The	the	DT
40318	4181	2	possibility	possibility	NN
40318	4181	3	of	of	IN
40318	4181	4	reducing	reduce	VBG
40318	4181	5	these	these	DT
40318	4181	6	excessive	excessive	JJ
40318	4181	7	losses	loss	NNS
40318	4181	8	has	have	VBZ
40318	4181	9	already	already	RB
40318	4181	10	been	be	VBN
40318	4181	11	indicated	indicate	VBN
40318	4181	12	.	.	.
40318	4182	1	Swiss	swiss	JJ
40318	4182	2	cheeses	cheese	NNS
40318	4182	3	of	of	IN
40318	4182	4	high	high	JJ
40318	4182	5	grade	grade	NN
40318	4182	6	show	show	NN
40318	4182	7	about	about	IN
40318	4182	8	the	the	DT
40318	4182	9	following	follow	VBG
40318	4182	10	range	range	NN
40318	4182	11	of	of	IN
40318	4182	12	composition	composition	NN
40318	4182	13	:	:	:
40318	4182	14	Water	water	NN
40318	4182	15	30	30	CD
40318	4182	16	-	-	SYM
40318	4182	17	34	34	CD
40318	4182	18	per	per	NN
40318	4182	19	cent	cent	NN
40318	4182	20	Fat	Fat	NNP
40318	4182	21	30	30	CD
40318	4182	22	-	-	SYM
40318	4182	23	34	34	CD
40318	4182	24	per	per	NN
40318	4182	25	cent	cent	NN
40318	4182	26	Protein	Protein	NNP
40318	4182	27	26	26	CD
40318	4182	28	-	-	SYM
40318	4182	29	30	30	CD
40318	4182	30	per	per	NN
40318	4182	31	cent	cent	NN
40318	4182	32	Ash	Ash	NNP
40318	4182	33	3	3	CD
40318	4182	34	-	-	SYM
40318	4182	35	5	5	CD
40318	4182	36	per	per	NN
40318	4182	37	cent	cent	NN
40318	4182	38	Salt	salt	NN
40318	4182	39	(	(	-LRB-
40318	4182	40	NaCl	NaCl	NNP
40318	4182	41	)	)	-RRB-
40318	4182	42	1	1	CD
40318	4182	43	-	-	SYM
40318	4182	44	1.4	1.4	CD
40318	4182	45	per	per	IN
40318	4182	46	cent	cent	NN
40318	4182	47	The	the	DT
40318	4182	48	water	water	NN
40318	4182	49	-	-	HYPH
40318	4182	50	content	content	NN
40318	4182	51	of	of	IN
40318	4182	52	this	this	DT
40318	4182	53	type	type	NN
40318	4182	54	of	of	IN
40318	4182	55	cheese	cheese	NN
40318	4182	56	is	be	VBZ
40318	4182	57	low	low	JJ
40318	4182	58	and	and	CC
40318	4182	59	the	the	DT
40318	4182	60	protein	protein	NN
40318	4182	61	-	-	HYPH
40318	4182	62	content	content	NN
40318	4182	63	is	be	VBZ
40318	4182	64	proportionately	proportionately	RB
40318	4182	65	high	high	JJ
40318	4182	66	.	.	.
40318	4183	1	Both	both	DT
40318	4183	2	conditions	condition	NNS
40318	4183	3	lead	lead	VBP
40318	4183	4	to	to	IN
40318	4183	5	firm	firm	JJ
40318	4183	6	textures	texture	NNS
40318	4183	7	,	,	,
40318	4183	8	long	long	RB
40318	4183	9	ripening	ripening	JJ
40318	4183	10	and	and	CC
40318	4183	11	long	long	JJ
40318	4183	12	keeping	keeping	NN
40318	4183	13	periods	period	NNS
40318	4183	14	.	.	.
40318	4184	1	The	the	DT
40318	4184	2	following	follow	VBG
40318	4184	3	score	score	NN
40318	4184	4	-	-	HYPH
40318	4184	5	card	card	NN
40318	4184	6	is	be	VBZ
40318	4184	7	used	use	VBN
40318	4184	8	to	to	TO
40318	4184	9	judge	judge	VB
40318	4184	10	both	both	DT
40318	4184	11	block	block	NN
40318	4184	12	and	and	CC
40318	4184	13	drum	drum	VB
40318	4184	14	Swiss	swiss	JJ
40318	4184	15	cheese	cheese	NN
40318	4184	16	:	:	:
40318	4184	17	Flavor	flavor	NN
40318	4184	18	35	35	CD
40318	4184	19	Appearance	appearance	NN
40318	4184	20	on	on	IN
40318	4184	21	trier	tri	JJR
40318	4184	22	holes	hole	NNS
40318	4184	23	30	30	CD
40318	4184	24	Texture	Texture	NNP
40318	4184	25	20	20	CD
40318	4184	26	Salt	salt	NN
40318	4184	27	10	10	CD
40318	4184	28	Style	Style	NNP
40318	4184	29	5	5	CD
40318	4184	30	----	----	CD
40318	4184	31	100	100	CD
40318	4184	32	The	the	DT
40318	4184	33	yield	yield	NN
40318	4184	34	of	of	IN
40318	4184	35	Swiss	swiss	JJ
40318	4184	36	cheese	cheese	NN
40318	4184	37	varies	vary	VBZ
40318	4184	38	from	from	IN
40318	4184	39	8	8	CD
40318	4184	40	to	to	IN
40318	4184	41	11	11	CD
40318	4184	42	pounds	pound	NNS
40318	4184	43	to	to	IN
40318	4184	44	100	100	CD
40318	4184	45	pounds	pound	NNS
40318	4184	46	of	of	IN
40318	4184	47	milk	milk	NN
40318	4184	48	.	.	.
40318	4185	1	The	the	DT
40318	4185	2	more	more	JJR
40318	4185	3	solids	solid	NNS
40318	4185	4	in	in	IN
40318	4185	5	the	the	DT
40318	4185	6	milk	milk	NN
40318	4185	7	,	,	,
40318	4185	8	the	the	DT
40318	4185	9	more	more	RBR
40318	4185	10	moisture	moisture	NN
40318	4185	11	incorporated	incorporate	VBN
40318	4185	12	in	in	IN
40318	4185	13	the	the	DT
40318	4185	14	cheese	cheese	NN
40318	4185	15	;	;	:
40318	4185	16	the	the	DT
40318	4185	17	smaller	small	JJR
40318	4185	18	the	the	DT
40318	4185	19	loss	loss	NN
40318	4185	20	of	of	IN
40318	4185	21	solids	solid	NNS
40318	4185	22	in	in	IN
40318	4185	23	the	the	DT
40318	4185	24	manufacturing	manufacturing	NN
40318	4185	25	process	process	NN
40318	4185	26	,	,	,
40318	4185	27	the	the	DT
40318	4185	28	larger	large	JJR
40318	4185	29	will	will	MD
40318	4185	30	be	be	VB
40318	4185	31	the	the	DT
40318	4185	32	yield	yield	NN
40318	4185	33	from	from	IN
40318	4185	34	a	a	DT
40318	4185	35	given	give	VBN
40318	4185	36	amount	amount	NN
40318	4185	37	of	of	IN
40318	4185	38	milk	milk	NN
40318	4185	39	.	.	.
40318	4186	1	THE	the	DT
40318	4186	2	ITALIAN	ITALIAN	NNP
40318	4186	3	GROUP[125	group[125	FW
40318	4186	4	]	]	-RRB-
40318	4186	5	A	a	DT
40318	4186	6	group	group	NN
40318	4186	7	of	of	IN
40318	4186	8	varieties	variety	NNS
40318	4186	9	,	,	,
40318	4186	10	best	well	RBS
40318	4186	11	known	know	VBN
40318	4186	12	in	in	IN
40318	4186	13	America	America	NNP
40318	4186	14	by	by	IN
40318	4186	15	Parmesan	Parmesan	NNP
40318	4186	16	,	,	,
40318	4186	17	are	be	VBP
40318	4186	18	made	make	VBN
40318	4186	19	in	in	IN
40318	4186	20	Italy	Italy	NNP
40318	4186	21	with	with	IN
40318	4186	22	related	related	JJ
40318	4186	23	forms	form	NNS
40318	4186	24	in	in	IN
40318	4186	25	Greece	Greece	NNP
40318	4186	26	and	and	CC
40318	4186	27	European	European	NNP
40318	4186	28	Turkey	Turkey	NNP
40318	4186	29	.	.	.
40318	4187	1	These	these	DT
40318	4187	2	forms	form	NNS
40318	4187	3	are	be	VBP
40318	4187	4	very	very	RB
40318	4187	5	hard	hard	JJ
40318	4187	6	,	,	,
40318	4187	7	usually	usually	RB
40318	4187	8	uncolored	uncolored	JJ
40318	4187	9	,	,	,
40318	4187	10	with	with	IN
40318	4187	11	small	small	JJ
40318	4187	12	eyes	eye	NNS
40318	4187	13	or	or	CC
40318	4187	14	holes	hole	NNS
40318	4187	15	.	.	.
40318	4188	1	They	-PRON-	PRP
40318	4188	2	are	be	VBP
40318	4188	3	made	make	VBN
40318	4188	4	in	in	IN
40318	4188	5	large	large	JJ
40318	4188	6	cheeses	cheese	NNS
40318	4188	7	which	which	WDT
40318	4188	8	ripen	ripen	VBP
40318	4188	9	very	very	RB
40318	4188	10	slowly	slowly	RB
40318	4188	11	.	.	.
40318	4189	1	Cow	Cow	NNP
40318	4189	2	's	's	POS
40318	4189	3	milk	milk	NN
40318	4189	4	is	be	VBZ
40318	4189	5	regularly	regularly	RB
40318	4189	6	used	use	VBN
40318	4189	7	for	for	IN
40318	4189	8	Parmesan	Parmesan	NNP
40318	4189	9	and	and	CC
40318	4189	10	Grana	Grana	NNP
40318	4189	11	in	in	IN
40318	4189	12	northern	northern	JJ
40318	4189	13	Italy	Italy	NNP
40318	4189	14	;	;	:
40318	4189	15	other	other	JJ
40318	4189	16	varieties	variety	NNS
40318	4189	17	contain	contain	VBP
40318	4189	18	goat	goat	NN
40318	4189	19	or	or	CC
40318	4189	20	sheep	sheep	NN
40318	4189	21	milk	milk	NN
40318	4189	22	or	or	CC
40318	4189	23	various	various	JJ
40318	4189	24	mixtures	mixture	NNS
40318	4189	25	.	.	.
40318	4190	1	Aside	aside	RB
40318	4190	2	from	from	IN
40318	4190	3	Parmesan	Parmesan	NNP
40318	4190	4	,	,	,
40318	4190	5	few	few	JJ
40318	4190	6	of	of	IN
40318	4190	7	the	the	DT
40318	4190	8	other	other	JJ
40318	4190	9	forms	form	NNS
40318	4190	10	are	be	VBP
40318	4190	11	known	know	VBN
40318	4190	12	outside	outside	IN
40318	4190	13	the	the	DT
40318	4190	14	place	place	NN
40318	4190	15	of	of	IN
40318	4190	16	origin	origin	NN
40318	4190	17	except	except	IN
40318	4190	18	as	as	IN
40318	4190	19	they	-PRON-	PRP
40318	4190	20	are	be	VBP
40318	4190	21	exported	export	VBN
40318	4190	22	in	in	IN
40318	4190	23	a	a	DT
40318	4190	24	small	small	JJ
40318	4190	25	way	way	NN
40318	4190	26	to	to	TO
40318	4190	27	satisfy	satisfy	VB
40318	4190	28	the	the	DT
40318	4190	29	demand	demand	NN
40318	4190	30	of	of	IN
40318	4190	31	emigrants	emigrant	NNS
40318	4190	32	from	from	IN
40318	4190	33	these	these	DT
40318	4190	34	regions	region	NNS
40318	4190	35	.	.	.
40318	4191	1	+276	+276	NNP
40318	4191	2	.	.	.
40318	4192	1	Parmesan.+--One	parmesan.+--one	CD
40318	4192	2	type	type	NN
40318	4192	3	of	of	IN
40318	4192	4	Italian	italian	JJ
40318	4192	5	cheese	cheese	NN
40318	4192	6	,	,	,
40318	4192	7	however	however	RB
40318	4192	8	,	,	,
40318	4192	9	the	the	DT
40318	4192	10	Parmesan	Parmesan	NNP
40318	4192	11	,	,	,
40318	4192	12	has	have	VBZ
40318	4192	13	become	become	VBN
40318	4192	14	very	very	RB
40318	4192	15	widely	widely	RB
40318	4192	16	known	know	VBN
40318	4192	17	.	.	.
40318	4193	1	In	in	IN
40318	4193	2	general	general	JJ
40318	4193	3	the	the	DT
40318	4193	4	consuming	consume	VBG
40318	4193	5	trade	trade	NN
40318	4193	6	does	do	VBZ
40318	4193	7	not	not	RB
40318	4193	8	discriminate	discriminate	VB
40318	4193	9	between	between	IN
40318	4193	10	Parmesan	Parmesan	NNP
40318	4193	11	,	,	,
40318	4193	12	Grana	Grana	NNP
40318	4193	13	and	and	CC
40318	4193	14	closely	closely	RB
40318	4193	15	related	related	JJ
40318	4193	16	forms	form	NNS
40318	4193	17	.	.	.
40318	4194	1	Parmesan	Parmesan	NNP
40318	4194	2	is	be	VBZ
40318	4194	3	made	make	VBN
40318	4194	4	in	in	IN
40318	4194	5	large	large	JJ
40318	4194	6	cheeses	cheese	NNS
40318	4194	7	which	which	WDT
40318	4194	8	require	require	VBP
40318	4194	9	one	one	CD
40318	4194	10	to	to	TO
40318	4194	11	three	three	CD
40318	4194	12	years	year	NNS
40318	4194	13	for	for	IN
40318	4194	14	proper	proper	JJ
40318	4194	15	ripening	ripening	JJ
40318	4194	16	;	;	:
40318	4194	17	in	in	IN
40318	4194	18	texture	texture	NN
40318	4194	19	it	-PRON-	PRP
40318	4194	20	is	be	VBZ
40318	4194	21	very	very	RB
40318	4194	22	hard	hard	JJ
40318	4194	23	with	with	IN
40318	4194	24	small	small	JJ
40318	4194	25	eyes	eye	NNS
40318	4194	26	or	or	CC
40318	4194	27	holes	hole	NNS
40318	4194	28	formed	form	VBN
40318	4194	29	by	by	IN
40318	4194	30	very	very	RB
40318	4194	31	slow	slow	JJ
40318	4194	32	fermentation	fermentation	NN
40318	4194	33	.	.	.
40318	4195	1	Such	such	JJ
40318	4195	2	cheeses	cheese	NNS
40318	4195	3	are	be	VBP
40318	4195	4	ripened	ripen	VBN
40318	4195	5	in	in	IN
40318	4195	6	large	large	JJ
40318	4195	7	storehouses	storehouse	NNS
40318	4195	8	in	in	IN
40318	4195	9	which	which	WDT
40318	4195	10	hundreds	hundred	NNS
40318	4195	11	and	and	CC
40318	4195	12	even	even	RB
40318	4195	13	thousands	thousand	NNS
40318	4195	14	are	be	VBP
40318	4195	15	brought	bring	VBN
40318	4195	16	together	together	RB
40318	4195	17	and	and	CC
40318	4195	18	cared	care	VBN
40318	4195	19	for	for	IN
40318	4195	20	by	by	IN
40318	4195	21	experts	expert	NNS
40318	4195	22	.	.	.
40318	4196	1	The	the	DT
40318	4196	2	surfaces	surface	NNS
40318	4196	3	of	of	IN
40318	4196	4	these	these	DT
40318	4196	5	cheeses	cheese	NNS
40318	4196	6	are	be	VBP
40318	4196	7	kept	keep	VBN
40318	4196	8	clean	clean	JJ
40318	4196	9	and	and	CC
40318	4196	10	free	free	JJ
40318	4196	11	from	from	IN
40318	4196	12	insects	insect	NNS
40318	4196	13	by	by	IN
40318	4196	14	rubbing	rub	VBG
40318	4196	15	with	with	IN
40318	4196	16	linseed	linseed	NN
40318	4196	17	oil	oil	NN
40318	4196	18	.	.	.
40318	4197	1	So	so	RB
40318	4197	2	hard	hard	RB
40318	4197	3	are	be	VBP
40318	4197	4	these	these	DT
40318	4197	5	forms	form	NNS
40318	4197	6	that	that	IN
40318	4197	7	the	the	DT
40318	4197	8	cheese	cheese	NN
40318	4197	9	-	-	HYPH
40318	4197	10	trier	trier	NN
40318	4197	11	is	be	VBZ
40318	4197	12	not	not	RB
40318	4197	13	used	use	VBN
40318	4197	14	in	in	IN
40318	4197	15	testing	testing	NN
40318	4197	16	,	,	,
40318	4197	17	but	but	CC
40318	4197	18	the	the	DT
40318	4197	19	texture	texture	NN
40318	4197	20	of	of	IN
40318	4197	21	the	the	DT
40318	4197	22	surface	surface	NN
40318	4197	23	is	be	VBZ
40318	4197	24	tested	test	VBN
40318	4197	25	by	by	IN
40318	4197	26	pricking	prick	VBG
40318	4197	27	with	with	IN
40318	4197	28	an	an	DT
40318	4197	29	awl	awl	NN
40318	4197	30	-	-	HYPH
40318	4197	31	like	like	JJ
40318	4197	32	tool	tool	NN
40318	4197	33	and	and	CC
40318	4197	34	the	the	DT
40318	4197	35	stage	stage	NN
40318	4197	36	of	of	IN
40318	4197	37	eye	eye	NN
40318	4197	38	-	-	HYPH
40318	4197	39	formation	formation	NN
40318	4197	40	and	and	CC
40318	4197	41	associated	associate	VBN
40318	4197	42	ripening	ripening	JJ
40318	4197	43	is	be	VBZ
40318	4197	44	determined	determine	VBN
40318	4197	45	by	by	IN
40318	4197	46	the	the	DT
40318	4197	47	sound	sound	NN
40318	4197	48	given	give	VBN
40318	4197	49	out	out	RP
40318	4197	50	when	when	WRB
40318	4197	51	the	the	DT
40318	4197	52	cheeses	cheese	NNS
40318	4197	53	are	be	VBP
40318	4197	54	tapped	tap	VBN
40318	4197	55	with	with	IN
40318	4197	56	a	a	DT
40318	4197	57	hammer	hammer	NN
40318	4197	58	.	.	.
40318	4198	1	When	when	WRB
40318	4198	2	ripe	ripe	JJ
40318	4198	3	,	,	,
40318	4198	4	the	the	DT
40318	4198	5	cheeses	cheese	NNS
40318	4198	6	of	of	IN
40318	4198	7	this	this	DT
40318	4198	8	group	group	NN
40318	4198	9	are	be	VBP
40318	4198	10	used	use	VBN
40318	4198	11	in	in	IN
40318	4198	12	cooking	cooking	NN
40318	4198	13	principally	principally	RB
40318	4198	14	.	.	.
40318	4199	1	The	the	DT
40318	4199	2	broken	broken	JJ
40318	4199	3	cheese	cheese	NN
40318	4199	4	is	be	VBZ
40318	4199	5	grated	grate	VBN
40318	4199	6	and	and	CC
40318	4199	7	added	add	VBN
40318	4199	8	to	to	TO
40318	4199	9	macaroni	macaroni	NNP
40318	4199	10	,	,	,
40318	4199	11	spaghetti	spaghetti	NNS
40318	4199	12	and	and	CC
40318	4199	13	other	other	JJ
40318	4199	14	cooked	cooked	JJ
40318	4199	15	cheese	cheese	NN
40318	4199	16	dishes	dish	NNS
40318	4199	17	.	.	.
40318	4200	1	Parmesan	Parmesan	NNP
40318	4200	2	is	be	VBZ
40318	4200	3	usually	usually	RB
40318	4200	4	made	make	VBN
40318	4200	5	from	from	IN
40318	4200	6	partly	partly	RB
40318	4200	7	skimmed	skim	VBN
40318	4200	8	-	-	HYPH
40318	4200	9	milk	milk	NN
40318	4200	10	;	;	:
40318	4200	11	the	the	DT
40318	4200	12	ratio	ratio	NN
40318	4200	13	of	of	IN
40318	4200	14	fat	fat	NN
40318	4200	15	to	to	IN
40318	4200	16	protein	protein	NN
40318	4200	17	in	in	IN
40318	4200	18	analysis	analysis	NN
40318	4200	19	runs	run	NNS
40318	4200	20	from	from	IN
40318	4200	21	1:2	1:2	CD
40318	4200	22	to	to	IN
40318	4200	23	3:4	3:4	CD
40318	4200	24	in	in	IN
40318	4200	25	contrast	contrast	NN
40318	4200	26	to	to	IN
40318	4200	27	the	the	DT
40318	4200	28	normal	normal	JJ
40318	4200	29	relation	relation	NN
40318	4200	30	of	of	IN
40318	4200	31	about	about	IN
40318	4200	32	4:3	4:3	CD
40318	4200	33	in	in	IN
40318	4200	34	whole	whole	JJ
40318	4200	35	-	-	HYPH
40318	4200	36	milk	milk	NN
40318	4200	37	cheese	cheese	NN
40318	4200	38	.	.	.
40318	4201	1	In	in	IN
40318	4201	2	water	water	NN
40318	4201	3	-	-	HYPH
40318	4201	4	content	content	NN
40318	4201	5	much	much	JJ
40318	4201	6	variation	variation	NN
40318	4201	7	is	be	VBZ
40318	4201	8	found	find	VBN
40318	4201	9	,	,	,
40318	4201	10	but	but	CC
40318	4201	11	ripe	ripe	JJ
40318	4201	12	Parmesan	Parmesan	NNP
40318	4201	13	is	be	VBZ
40318	4201	14	usually	usually	RB
40318	4201	15	about	about	RB
40318	4201	16	30	30	CD
40318	4201	17	per	per	NN
40318	4201	18	cent	cent	NN
40318	4201	19	water	water	NN
40318	4201	20	.	.	.
40318	4202	1	Other	other	JJ
40318	4202	2	members	member	NNS
40318	4202	3	of	of	IN
40318	4202	4	the	the	DT
40318	4202	5	group	group	NN
40318	4202	6	are	be	VBP
40318	4202	7	made	make	VBN
40318	4202	8	with	with	IN
40318	4202	9	different	different	JJ
40318	4202	10	amounts	amount	NNS
40318	4202	11	of	of	IN
40318	4202	12	skimming	skimming	NN
40318	4202	13	,	,	,
40318	4202	14	some	some	DT
40318	4202	15	of	of	IN
40318	4202	16	them	-PRON-	PRP
40318	4202	17	from	from	IN
40318	4202	18	whole	whole	JJ
40318	4202	19	milk	milk	NN
40318	4202	20	.	.	.
40318	4203	1	The	the	DT
40318	4203	2	group	group	NN
40318	4203	3	in	in	IN
40318	4203	4	general	general	JJ
40318	4203	5	represents	represent	VBZ
40318	4203	6	the	the	DT
40318	4203	7	requirements	requirement	NNS
40318	4203	8	of	of	IN
40318	4203	9	cheese	cheese	NN
40318	4203	10	for	for	IN
40318	4203	11	the	the	DT
40318	4203	12	trade	trade	NN
40318	4203	13	of	of	IN
40318	4203	14	warmer	warm	JJR
40318	4203	15	regions	region	NNS
40318	4203	16	(	(	-LRB-
40318	4203	17	see	see	VB
40318	4203	18	Mayo	Mayo	NNP
40318	4203	19	and	and	CC
40318	4203	20	Elling	Elling	NNP
40318	4203	21	)	)	-RRB-
40318	4203	22	:	:	:
40318	4203	23	(	(	-LRB-
40318	4203	24	1	1	LS
40318	4203	25	)	)	-RRB-
40318	4203	26	a	a	DT
40318	4203	27	low	low	JJ
40318	4203	28	fat	fat	JJ
40318	4203	29	-	-	HYPH
40318	4203	30	content	content	NN
40318	4203	31	so	so	RB
40318	4203	32	incorporated	incorporate	VBD
40318	4203	33	that	that	IN
40318	4203	34	the	the	DT
40318	4203	35	cheese	cheese	NN
40318	4203	36	does	do	VBZ
40318	4203	37	not	not	RB
40318	4203	38	become	become	VB
40318	4203	39	greasy	greasy	JJ
40318	4203	40	or	or	CC
40318	4203	41	oily	oily	JJ
40318	4203	42	in	in	IN
40318	4203	43	hot	hot	JJ
40318	4203	44	weather	weather	NN
40318	4203	45	;	;	,
40318	4203	46	(	(	-LRB-
40318	4203	47	2	2	LS
40318	4203	48	)	)	-RRB-
40318	4203	49	a	a	DT
40318	4203	50	water	water	NN
40318	4203	51	-	-	HYPH
40318	4203	52	content	content	NN
40318	4203	53	low	low	JJ
40318	4203	54	enough	enough	RB
40318	4203	55	to	to	TO
40318	4203	56	prevent	prevent	VB
40318	4203	57	rapid	rapid	JJ
40318	4203	58	spoilage	spoilage	NN
40318	4203	59	during	during	IN
40318	4203	60	the	the	DT
40318	4203	61	necessary	necessary	JJ
40318	4203	62	exposure	exposure	NN
40318	4203	63	of	of	IN
40318	4203	64	handling	handle	VBG
40318	4203	65	under	under	IN
40318	4203	66	warm	warm	JJ
40318	4203	67	conditions	condition	NNS
40318	4203	68	.	.	.
40318	4204	1	The	the	DT
40318	4204	2	equipment	equipment	NN
40318	4204	3	for	for	IN
40318	4204	4	Parmesan	Parmesan	NNP
40318	4204	5	manufacture	manufacture	NN
40318	4204	6	has	have	VBZ
40318	4204	7	more	more	JJR
40318	4204	8	resemblance	resemblance	NN
40318	4204	9	to	to	IN
40318	4204	10	that	that	DT
40318	4204	11	of	of	IN
40318	4204	12	the	the	DT
40318	4204	13	Swiss	swiss	JJ
40318	4204	14	factory	factory	NN
40318	4204	15	than	than	IN
40318	4204	16	the	the	DT
40318	4204	17	English	english	JJ
40318	4204	18	and	and	CC
40318	4204	19	American	american	JJ
40318	4204	20	cheeses	cheese	NNS
40318	4204	21	.	.	.
40318	4205	1	The	the	DT
40318	4205	2	milk	milk	NN
40318	4205	3	is	be	VBZ
40318	4205	4	curdled	curdle	VBN
40318	4205	5	in	in	IN
40318	4205	6	deep	deep	JJ
40318	4205	7	copper	copper	NN
40318	4205	8	kettles	kettle	NNS
40318	4205	9	(	(	-LRB-
40318	4205	10	Fig	fig	NN
40318	4205	11	.	.	.
40318	4206	1	57	57	CD
40318	4206	2	)	)	-RRB-
40318	4206	3	,	,	,
40318	4206	4	below	below	IN
40318	4206	5	which	which	WDT
40318	4206	6	there	there	EX
40318	4206	7	is	be	VBZ
40318	4206	8	commonly	commonly	RB
40318	4206	9	a	a	DT
40318	4206	10	provision	provision	NN
40318	4206	11	for	for	IN
40318	4206	12	direct	direct	JJ
40318	4206	13	heating	heating	NN
40318	4206	14	by	by	IN
40318	4206	15	fire	fire	NN
40318	4206	16	which	which	WDT
40318	4206	17	is	be	VBZ
40318	4206	18	sometimes	sometimes	RB
40318	4206	19	carried	carry	VBN
40318	4206	20	on	on	IN
40318	4206	21	a	a	DT
40318	4206	22	truck	truck	NN
40318	4206	23	,	,	,
40318	4206	24	and	and	CC
40318	4206	25	therefore	therefore	RB
40318	4206	26	can	can	MD
40318	4206	27	be	be	VB
40318	4206	28	withdrawn	withdraw	VBN
40318	4206	29	when	when	WRB
40318	4206	30	heating	heating	NN
40318	4206	31	is	be	VBZ
40318	4206	32	sufficient	sufficient	JJ
40318	4206	33	.	.	.
40318	4207	1	The	the	DT
40318	4207	2	steam	steam	NN
40318	4207	3	-	-	HYPH
40318	4207	4	jacketed	jacket	VBN
40318	4207	5	kettle	kettle	NN
40318	4207	6	has	have	VBZ
40318	4207	7	replaced	replace	VBN
40318	4207	8	this	this	DT
40318	4207	9	earlier	early	JJR
40318	4207	10	form	form	NN
40318	4207	11	to	to	IN
40318	4207	12	a	a	DT
40318	4207	13	large	large	JJ
40318	4207	14	measure	measure	NN
40318	4207	15	.	.	.
40318	4208	1	[	[	-LRB-
40318	4208	2	Illustration	illustration	NN
40318	4208	3	:	:	:
40318	4208	4	FIG	FIG	NNP
40318	4208	5	.	.	.
40318	4209	1	57.--Parmesan	57.--parmesan	CD
40318	4209	2	cheese	cheese	NN
40318	4209	3	kettles	kettle	NNS
40318	4209	4	.	.	.
40318	4209	5	]	]	-RRB-
40318	4210	1	The	the	DT
40318	4210	2	general	general	JJ
40318	4210	3	character	character	NN
40318	4210	4	of	of	IN
40318	4210	5	the	the	DT
40318	4210	6	manufacturing	manufacturing	NN
40318	4210	7	process	process	NN
40318	4210	8	is	be	VBZ
40318	4210	9	indicated	indicate	VBN
40318	4210	10	in	in	IN
40318	4210	11	the	the	DT
40318	4210	12	following	follow	VBG
40318	4210	13	abstract	abstract	NN
40318	4210	14	of	of	IN
40318	4210	15	one	one	CD
40318	4210	16	of	of	IN
40318	4210	17	the	the	DT
40318	4210	18	methods	method	NNS
40318	4210	19	.	.	.
40318	4211	1	Many	many	JJ
40318	4211	2	variations	variation	NNS
40318	4211	3	are	be	VBP
40318	4211	4	to	to	TO
40318	4211	5	be	be	VB
40318	4211	6	found	find	VBN
40318	4211	7	.	.	.
40318	4212	1	The	the	DT
40318	4212	2	milk	milk	NN
40318	4212	3	for	for	IN
40318	4212	4	Parmesan	Parmesan	NNP
40318	4212	5	is	be	VBZ
40318	4212	6	allowed	allow	VBN
40318	4212	7	to	to	TO
40318	4212	8	stand	stand	VB
40318	4212	9	overnight	overnight	RB
40318	4212	10	.	.	.
40318	4213	1	Some	some	DT
40318	4213	2	acidity	acidity	NN
40318	4213	3	is	be	VBZ
40318	4213	4	,	,	,
40318	4213	5	therefore	therefore	RB
40318	4213	6	,	,	,
40318	4213	7	developed	develop	VBN
40318	4213	8	in	in	IN
40318	4213	9	contrast	contrast	NN
40318	4213	10	to	to	IN
40318	4213	11	the	the	DT
40318	4213	12	absolutely	absolutely	RB
40318	4213	13	fresh	fresh	JJ
40318	4213	14	condition	condition	NN
40318	4213	15	of	of	IN
40318	4213	16	the	the	DT
40318	4213	17	milk	milk	NN
40318	4213	18	used	use	VBN
40318	4213	19	in	in	IN
40318	4213	20	Swiss	Swiss	NNP
40318	4213	21	and	and	CC
40318	4213	22	the	the	DT
40318	4213	23	acidification	acidification	NN
40318	4213	24	developed	develop	VBN
40318	4213	25	during	during	IN
40318	4213	26	the	the	DT
40318	4213	27	making	making	NN
40318	4213	28	of	of	IN
40318	4213	29	Cheddar	Cheddar	NNP
40318	4213	30	(	(	-LRB-
40318	4213	31	Fascetti	Fascetti	NNP
40318	4213	32	)	)	-RRB-
40318	4213	33	.	.	.
40318	4214	1	It	-PRON-	PRP
40318	4214	2	is	be	VBZ
40318	4214	3	then	then	RB
40318	4214	4	skimmed	skim	VBN
40318	4214	5	,	,	,
40318	4214	6	heated	heat	VBN
40318	4214	7	to	to	IN
40318	4214	8	72	72	CD
40318	4214	9	°	°	NNS
40318	4214	10	to	to	IN
40318	4214	11	75	75	CD
40318	4214	12	°	°	NNS
40318	4214	13	F.	F.	NNP
40318	4214	14	Rennet	Rennet	NNP
40318	4214	15	is	be	VBZ
40318	4214	16	added	add	VBN
40318	4214	17	in	in	IN
40318	4214	18	amount	amount	NN
40318	4214	19	sufficient	sufficient	JJ
40318	4214	20	to	to	TO
40318	4214	21	produce	produce	VB
40318	4214	22	firm	firm	NN
40318	4214	23	curd	curd	NN
40318	4214	24	in	in	IN
40318	4214	25	one	one	CD
40318	4214	26	hour	hour	NN
40318	4214	27	or	or	CC
40318	4214	28	slightly	slightly	RB
40318	4214	29	less	less	JJR
40318	4214	30	.	.	.
40318	4215	1	When	when	WRB
40318	4215	2	the	the	DT
40318	4215	3	curd	curd	NN
40318	4215	4	is	be	VBZ
40318	4215	5	firm	firm	JJ
40318	4215	6	,	,	,
40318	4215	7	a	a	DT
40318	4215	8	wood	wood	NN
40318	4215	9	fire	fire	NN
40318	4215	10	is	be	VBZ
40318	4215	11	made	make	VBN
40318	4215	12	under	under	IN
40318	4215	13	the	the	DT
40318	4215	14	kettle	kettle	NN
40318	4215	15	and	and	CC
40318	4215	16	the	the	DT
40318	4215	17	curd	curd	NN
40318	4215	18	is	be	VBZ
40318	4215	19	broken	break	VBN
40318	4215	20	with	with	IN
40318	4215	21	a	a	DT
40318	4215	22	special	special	JJ
40318	4215	23	implement	implement	NN
40318	4215	24	into	into	IN
40318	4215	25	small	small	JJ
40318	4215	26	particles	particle	NNS
40318	4215	27	.	.	.
40318	4216	1	After	after	IN
40318	4216	2	breaking	break	VBG
40318	4216	3	,	,	,
40318	4216	4	four	four	CD
40318	4216	5	grains	grain	NNS
40318	4216	6	of	of	IN
40318	4216	7	powdered	powdered	JJ
40318	4216	8	sulfur	sulfur	NN
40318	4216	9	to	to	IN
40318	4216	10	twenty	twenty	CD
40318	4216	11	-	-	HYPH
40318	4216	12	two	two	CD
40318	4216	13	gallons	gallon	NNS
40318	4216	14	of	of	IN
40318	4216	15	milk	milk	NN
40318	4216	16	are	be	VBP
40318	4216	17	added	add	VBN
40318	4216	18	.	.	.
40318	4217	1	The	the	DT
40318	4217	2	curd	curd	NN
40318	4217	3	is	be	VBZ
40318	4217	4	stirred	stir	VBN
40318	4217	5	with	with	IN
40318	4217	6	a	a	DT
40318	4217	7	rake	rake	NN
40318	4217	8	.	.	.
40318	4218	1	By	by	IN
40318	4218	2	the	the	DT
40318	4218	3	time	time	NN
40318	4218	4	the	the	DT
40318	4218	5	temperature	temperature	NN
40318	4218	6	rises	rise	VBZ
40318	4218	7	to	to	IN
40318	4218	8	77	77	CD
40318	4218	9	°	°	,
40318	4218	10	F.	F.	NNP
40318	4218	11	,	,	,
40318	4218	12	the	the	DT
40318	4218	13	curd	curd	NN
40318	4218	14	should	should	MD
40318	4218	15	be	be	VB
40318	4218	16	in	in	IN
40318	4218	17	very	very	RB
40318	4218	18	small	small	JJ
40318	4218	19	pieces	piece	NNS
40318	4218	20	.	.	.
40318	4219	1	Stirring	stirring	NN
40318	4219	2	and	and	CC
40318	4219	3	heating	heating	NN
40318	4219	4	continue	continue	VBP
40318	4219	5	until	until	IN
40318	4219	6	the	the	DT
40318	4219	7	temperature	temperature	NN
40318	4219	8	reaches	reach	VBZ
40318	4219	9	131	131	CD
40318	4219	10	°	°	,
40318	4219	11	F.	F.	NNP
40318	4219	12	At	at	IN
40318	4219	13	this	this	DT
40318	4219	14	temperature	temperature	NN
40318	4219	15	,	,	,
40318	4219	16	it	-PRON-	PRP
40318	4219	17	stands	stand	VBZ
40318	4219	18	fifteen	fifteen	CD
40318	4219	19	minutes	minute	NNS
40318	4219	20	,	,	,
40318	4219	21	after	after	IN
40318	4219	22	which	which	WDT
40318	4219	23	it	-PRON-	PRP
40318	4219	24	is	be	VBZ
40318	4219	25	removed	remove	VBN
40318	4219	26	from	from	IN
40318	4219	27	the	the	DT
40318	4219	28	fire	fire	NN
40318	4219	29	(	(	-LRB-
40318	4219	30	or	or	CC
40318	4219	31	the	the	DT
40318	4219	32	fire	fire	NN
40318	4219	33	is	be	VBZ
40318	4219	34	drawn	draw	VBN
40318	4219	35	)	)	-RRB-
40318	4219	36	.	.	.
40318	4220	1	Nine	nine	CD
40318	4220	2	-	-	HYPH
40318	4220	3	tenths	tenth	NNS
40318	4220	4	of	of	IN
40318	4220	5	the	the	DT
40318	4220	6	whey	whey	NN
40318	4220	7	is	be	VBZ
40318	4220	8	then	then	RB
40318	4220	9	drawn	draw	VBN
40318	4220	10	.	.	.
40318	4221	1	The	the	DT
40318	4221	2	cheese	cheese	NN
40318	4221	3	-	-	HYPH
40318	4221	4	maker	maker	NN
40318	4221	5	then	then	RB
40318	4221	6	collects	collect	VBZ
40318	4221	7	the	the	DT
40318	4221	8	curd	curd	NN
40318	4221	9	into	into	IN
40318	4221	10	a	a	DT
40318	4221	11	compact	compact	JJ
40318	4221	12	lump	lump	NN
40318	4221	13	under	under	IN
40318	4221	14	which	which	WDT
40318	4221	15	he	-PRON-	PRP
40318	4221	16	slips	slip	VBZ
40318	4221	17	a	a	DT
40318	4221	18	cheese	cheese	NN
40318	4221	19	cloth	cloth	NN
40318	4221	20	.	.	.
40318	4222	1	With	with	IN
40318	4222	2	the	the	DT
40318	4222	3	aid	aid	NN
40318	4222	4	of	of	IN
40318	4222	5	an	an	DT
40318	4222	6	assistant	assistant	NN
40318	4222	7	he	-PRON-	PRP
40318	4222	8	removes	remove	VBZ
40318	4222	9	the	the	DT
40318	4222	10	mass	mass	NN
40318	4222	11	to	to	IN
40318	4222	12	a	a	DT
40318	4222	13	perforated	perforate	VBN
40318	4222	14	vessel	vessel	NN
40318	4222	15	for	for	IN
40318	4222	16	draining	draining	NN
40318	4222	17	.	.	.
40318	4223	1	After	after	IN
40318	4223	2	this	this	DT
40318	4223	3	the	the	DT
40318	4223	4	curd	curd	NN
40318	4223	5	goes	go	VBZ
40318	4223	6	into	into	IN
40318	4223	7	large	large	JJ
40318	4223	8	wooden	wooden	JJ
40318	4223	9	hoops	hoop	NNS
40318	4223	10	,	,	,
40318	4223	11	lined	line	VBN
40318	4223	12	with	with	IN
40318	4223	13	cloth	cloth	NN
40318	4223	14	,	,	,
40318	4223	15	which	which	WDT
40318	4223	16	stand	stand	VBP
40318	4223	17	upon	upon	IN
40318	4223	18	a	a	DT
40318	4223	19	slanting	slanting	JJ
40318	4223	20	draining	draining	NN
40318	4223	21	table	table	NN
40318	4223	22	until	until	IN
40318	4223	23	evening	evening	NN
40318	4223	24	.	.	.
40318	4224	1	No	no	DT
40318	4224	2	pressure	pressure	NN
40318	4224	3	is	be	VBZ
40318	4224	4	used	use	VBN
40318	4224	5	.	.	.
40318	4225	1	Before	before	IN
40318	4225	2	night	night	NN
40318	4225	3	they	-PRON-	PRP
40318	4225	4	are	be	VBP
40318	4225	5	taken	take	VBN
40318	4225	6	to	to	IN
40318	4225	7	the	the	DT
40318	4225	8	cellar	cellar	NN
40318	4225	9	.	.	.
40318	4226	1	The	the	DT
40318	4226	2	cloths	cloth	NNS
40318	4226	3	are	be	VBP
40318	4226	4	removed	remove	VBN
40318	4226	5	next	next	JJ
40318	4226	6	day	day	NN
40318	4226	7	.	.	.
40318	4227	1	After	after	IN
40318	4227	2	standing	stand	VBG
40318	4227	3	four	four	CD
40318	4227	4	days	day	NNS
40318	4227	5	,	,	,
40318	4227	6	they	-PRON-	PRP
40318	4227	7	are	be	VBP
40318	4227	8	salted	salt	VBN
40318	4227	9	by	by	IN
40318	4227	10	covering	cover	VBG
40318	4227	11	the	the	DT
40318	4227	12	upper	upper	JJ
40318	4227	13	surface	surface	NN
40318	4227	14	with	with	IN
40318	4227	15	coarse	coarse	JJ
40318	4227	16	salt	salt	NN
40318	4227	17	.	.	.
40318	4228	1	This	this	DT
40318	4228	2	is	be	VBZ
40318	4228	3	repeated	repeat	VBN
40318	4228	4	with	with	IN
40318	4228	5	daily	daily	JJ
40318	4228	6	turning	turning	NN
40318	4228	7	for	for	IN
40318	4228	8	twenty	twenty	CD
40318	4228	9	days	day	NNS
40318	4228	10	,	,	,
40318	4228	11	then	then	RB
40318	4228	12	salted	salt	VBD
40318	4228	13	on	on	IN
40318	4228	14	alternate	alternate	JJ
40318	4228	15	days	day	NNS
40318	4228	16	for	for	IN
40318	4228	17	another	another	DT
40318	4228	18	period	period	NN
40318	4228	19	of	of	IN
40318	4228	20	twenty	twenty	CD
40318	4228	21	days	day	NNS
40318	4228	22	.	.	.
40318	4229	1	At	at	IN
40318	4229	2	the	the	DT
40318	4229	3	end	end	NN
40318	4229	4	of	of	IN
40318	4229	5	the	the	DT
40318	4229	6	forty	forty	CD
40318	4229	7	days	day	NNS
40318	4229	8	'	'	POS
40318	4229	9	salting	salting	NN
40318	4229	10	,	,	,
40318	4229	11	the	the	DT
40318	4229	12	cheese	cheese	NN
40318	4229	13	is	be	VBZ
40318	4229	14	removed	remove	VBN
40318	4229	15	from	from	IN
40318	4229	16	the	the	DT
40318	4229	17	hoop	hoop	NN
40318	4229	18	,	,	,
40318	4229	19	scraped	scrape	VBN
40318	4229	20	,	,	,
40318	4229	21	sprinkled	sprinkle	VBN
40318	4229	22	with	with	IN
40318	4229	23	whey	whey	NN
40318	4229	24	and	and	CC
40318	4229	25	the	the	DT
40318	4229	26	rind	rind	NN
40318	4229	27	rubbed	rub	VBD
40318	4229	28	smooth	smooth	JJ
40318	4229	29	.	.	.
40318	4230	1	A	a	DT
40318	4230	2	dressing	dressing	NN
40318	4230	3	of	of	IN
40318	4230	4	linseed	linseed	NN
40318	4230	5	oil	oil	NN
40318	4230	6	either	either	CC
40318	4230	7	with	with	IN
40318	4230	8	or	or	CC
40318	4230	9	without	without	IN
40318	4230	10	bone	bone	NN
40318	4230	11	black	black	JJ
40318	4230	12	is	be	VBZ
40318	4230	13	applied	apply	VBN
40318	4230	14	.	.	.
40318	4231	1	[	[	-LRB-
40318	4231	2	Illustration	illustration	NN
40318	4231	3	:	:	:
40318	4231	4	FIG	FIG	NNP
40318	4231	5	.	.	.
40318	4232	1	58.--A	58.--a	LS
40318	4232	2	typical	typical	JJ
40318	4232	3	cheese	cheese	NN
40318	4232	4	-	-	HYPH
40318	4232	5	market	market	NN
40318	4232	6	in	in	IN
40318	4232	7	France	France	NNP
40318	4232	8	.	.	.
40318	4232	9	]	]	-RRB-
40318	4233	1	The	the	DT
40318	4233	2	cheeses	cheese	NNS
40318	4233	3	are	be	VBP
40318	4233	4	kept	keep	VBN
40318	4233	5	in	in	IN
40318	4233	6	special	special	JJ
40318	4233	7	ripening	ripening	JJ
40318	4233	8	rooms	room	NNS
40318	4233	9	,	,	,
40318	4233	10	and	and	CC
40318	4233	11	rubbed	rub	VBD
40318	4233	12	frequently	frequently	RB
40318	4233	13	with	with	IN
40318	4233	14	linseed	linseed	NN
40318	4233	15	oil	oil	NN
40318	4233	16	to	to	TO
40318	4233	17	keep	keep	VB
40318	4233	18	the	the	DT
40318	4233	19	surfaces	surface	NNS
40318	4233	20	free	free	JJ
40318	4233	21	from	from	IN
40318	4233	22	molds	mold	NNS
40318	4233	23	and	and	CC
40318	4233	24	vermin	vermin	NN
40318	4233	25	.	.	.
40318	4234	1	Careful	careful	JJ
40318	4234	2	grading	grading	NN
40318	4234	3	as	as	IN
40318	4234	4	to	to	IN
40318	4234	5	quality	quality	NN
40318	4234	6	of	of	IN
40318	4234	7	product	product	NN
40318	4234	8	and	and	CC
40318	4234	9	consequent	consequent	JJ
40318	4234	10	response	response	NN
40318	4234	11	to	to	IN
40318	4234	12	ripening	ripening	JJ
40318	4234	13	conditions	condition	NNS
40318	4234	14	produce	produce	VBP
40318	4234	15	cheeses	cheese	NNS
40318	4234	16	of	of	IN
40318	4234	17	many	many	JJ
40318	4234	18	degrees	degree	NNS
40318	4234	19	of	of	IN
40318	4234	20	excellence	excellence	NN
40318	4234	21	.	.	.
40318	4235	1	Those	those	DT
40318	4235	2	in	in	IN
40318	4235	3	which	which	WDT
40318	4235	4	a	a	DT
40318	4235	5	ripening	ripening	NN
40318	4235	6	of	of	IN
40318	4235	7	three	three	CD
40318	4235	8	to	to	TO
40318	4235	9	four	four	CD
40318	4235	10	years	year	NNS
40318	4235	11	is	be	VBZ
40318	4235	12	possible	possible	JJ
40318	4235	13	are	be	VBP
40318	4235	14	most	most	RBS
40318	4235	15	highly	highly	RB
40318	4235	16	esteemed	esteemed	JJ
40318	4235	17	.	.	.
40318	4236	1	+277	+277	NN
40318	4236	2	.	.	.
40318	4237	1	Regianito.+--A	regianito.+--a	LS
40318	4237	2	cheese	cheese	NN
40318	4237	3	of	of	IN
40318	4237	4	the	the	DT
40318	4237	5	Italian	italian	JJ
40318	4237	6	group	group	NN
40318	4237	7	is	be	VBZ
40318	4237	8	now	now	RB
40318	4237	9	made	make	VBN
40318	4237	10	in	in	IN
40318	4237	11	Argentina	Argentina	NNP
40318	4237	12	and	and	CC
40318	4237	13	imported	import	VBN
40318	4237	14	to	to	IN
40318	4237	15	the	the	DT
40318	4237	16	United	United	NNP
40318	4237	17	States	States	NNP
40318	4237	18	under	under	IN
40318	4237	19	the	the	DT
40318	4237	20	name	name	NN
40318	4237	21	Regianito	Regianito	NNP
40318	4237	22	.	.	.
40318	4238	1	CHAPTER	CHAPTER	NNP
40318	4238	2	XVI	XVI	NNP
40318	4238	3	_	_	VBD
40318	4238	4	MISCELLANEOUS	miscellaneous	JJ
40318	4238	5	VARIETIES	VARIETIES	NNP
40318	4238	6	AND	and	CC
40318	4238	7	BY	BY	NNP
40318	4238	8	-	-	HYPH
40318	4238	9	PRODUCTS	PRODUCTS	NNP
40318	4238	10	_	_	NNP
40318	4238	11	As	As	NNP
40318	4238	12	already	already	RB
40318	4238	13	discussed	discuss	VBN
40318	4238	14	in	in	IN
40318	4238	15	Chapter	Chapter	NNP
40318	4238	16	VI	VI	NNP
40318	4238	17	,	,	,
40318	4238	18	there	there	EX
40318	4238	19	are	be	VBP
40318	4238	20	a	a	DT
40318	4238	21	large	large	JJ
40318	4238	22	number	number	NN
40318	4238	23	of	of	IN
40318	4238	24	varieties	variety	NNS
40318	4238	25	of	of	IN
40318	4238	26	cheese	cheese	NN
40318	4238	27	.	.	.
40318	4239	1	Very	very	RB
40318	4239	2	many	many	JJ
40318	4239	3	are	be	VBP
40318	4239	4	entirely	entirely	RB
40318	4239	5	unknown	unknown	JJ
40318	4239	6	in	in	IN
40318	4239	7	America	America	NNP
40318	4239	8	.	.	.
40318	4240	1	A	a	DT
40318	4240	2	considerable	considerable	JJ
40318	4240	3	number	number	NN
40318	4240	4	of	of	IN
40318	4240	5	forms	form	NNS
40318	4240	6	are	be	VBP
40318	4240	7	occasionally	occasionally	RB
40318	4240	8	imported	import	VBN
40318	4240	9	and	and	CC
40318	4240	10	may	may	MD
40318	4240	11	be	be	VB
40318	4240	12	found	find	VBN
40318	4240	13	by	by	IN
40318	4240	14	visiting	visit	VBG
40318	4240	15	the	the	DT
40318	4240	16	markets	market	NNS
40318	4240	17	and	and	CC
40318	4240	18	delicatessen	delicatessen	JJ
40318	4240	19	stores	store	NNS
40318	4240	20	in	in	IN
40318	4240	21	the	the	DT
40318	4240	22	foreign	foreign	JJ
40318	4240	23	districts	district	NNS
40318	4240	24	of	of	IN
40318	4240	25	our	-PRON-	PRP$
40318	4240	26	large	large	JJ
40318	4240	27	cities	city	NNS
40318	4240	28	.	.	.
40318	4241	1	Certain	certain	JJ
40318	4241	2	forms	form	NNS
40318	4241	3	not	not	RB
40318	4241	4	widely	widely	RB
40318	4241	5	known	know	VBN
40318	4241	6	are	be	VBP
40318	4241	7	made	make	VBN
40318	4241	8	in	in	IN
40318	4241	9	America	America	NNP
40318	4241	10	in	in	IN
40318	4241	11	a	a	DT
40318	4241	12	few	few	JJ
40318	4241	13	factories	factory	NNS
40318	4241	14	or	or	CC
40318	4241	15	are	be	VBP
40318	4241	16	imported	import	VBN
40318	4241	17	in	in	IN
40318	4241	18	sufficient	sufficient	JJ
40318	4241	19	quantity	quantity	NN
40318	4241	20	to	to	TO
40318	4241	21	call	call	VB
40318	4241	22	for	for	IN
40318	4241	23	brief	brief	JJ
40318	4241	24	discussion	discussion	NN
40318	4241	25	.	.	.
40318	4242	1	Some	some	DT
40318	4242	2	of	of	IN
40318	4242	3	these	these	DT
40318	4242	4	are	be	VBP
40318	4242	5	brought	bring	VBN
40318	4242	6	together	together	RB
40318	4242	7	here	here	RB
40318	4242	8	.	.	.
40318	4243	1	The	the	DT
40318	4243	2	importance	importance	NN
40318	4243	3	of	of	IN
40318	4243	4	the	the	DT
40318	4243	5	by	by	NN
40318	4243	6	-	-	HYPH
40318	4243	7	products	product	NNS
40318	4243	8	of	of	IN
40318	4243	9	cheese	cheese	NN
40318	4243	10	-	-	HYPH
40318	4243	11	making	making	NN
40318	4243	12	has	have	VBZ
40318	4243	13	not	not	RB
40318	4243	14	been	be	VBN
40318	4243	15	sufficiently	sufficiently	RB
40318	4243	16	recognized	recognize	VBN
40318	4243	17	,	,	,
40318	4243	18	for	for	IN
40318	4243	19	manufacture	manufacture	NN
40318	4243	20	on	on	IN
40318	4243	21	a	a	DT
40318	4243	22	large	large	JJ
40318	4243	23	scale	scale	NN
40318	4243	24	is	be	VBZ
40318	4243	25	only	only	RB
40318	4243	26	beginning	begin	VBG
40318	4243	27	to	to	TO
40318	4243	28	be	be	VB
40318	4243	29	appreciated	appreciate	VBN
40318	4243	30	in	in	IN
40318	4243	31	America	America	NNP
40318	4243	32	.	.	.
40318	4244	1	Certain	certain	JJ
40318	4244	2	cheese	cheese	NN
40318	4244	3	names	name	NNS
40318	4244	4	,	,	,
40318	4244	5	such	such	JJ
40318	4244	6	as	as	IN
40318	4244	7	Mysost	Mysost	NNP
40318	4244	8	,	,	,
40318	4244	9	are	be	VBP
40318	4244	10	applied	apply	VBN
40318	4244	11	to	to	IN
40318	4244	12	whey	whey	NN
40318	4244	13	products	product	NNS
40318	4244	14	.	.	.
40318	4245	1	In	in	IN
40318	4245	2	addition	addition	NN
40318	4245	3	,	,	,
40318	4245	4	milk	milk	NN
40318	4245	5	-	-	HYPH
40318	4245	6	sugar	sugar	NN
40318	4245	7	is	be	VBZ
40318	4245	8	extensively	extensively	RB
40318	4245	9	made	make	VBN
40318	4245	10	and	and	CC
40318	4245	11	whey	whey	JJ
40318	4245	12	-	-	HYPH
40318	4245	13	butter	butter	NN
40318	4245	14	has	have	VBZ
40318	4245	15	been	be	VBN
40318	4245	16	carefully	carefully	RB
40318	4245	17	studied	study	VBN
40318	4245	18	and	and	CC
40318	4245	19	found	find	VBN
40318	4245	20	to	to	TO
40318	4245	21	be	be	VB
40318	4245	22	practicable	practicable	JJ
40318	4245	23	under	under	IN
40318	4245	24	some	some	DT
40318	4245	25	conditions	condition	NNS
40318	4245	26	.	.	.
40318	4246	1	+278	+278	NNP
40318	4246	2	.	.	.
40318	4247	1	Caciocavallo+	Caciocavallo+	VBG
40318	4247	2	originated	originate	VBN
40318	4247	3	in	in	IN
40318	4247	4	Italy	Italy	NNP
40318	4247	5	,	,	,
40318	4247	6	but	but	CC
40318	4247	7	is	be	VBZ
40318	4247	8	now	now	RB
40318	4247	9	made	make	VBN
40318	4247	10	in	in	IN
40318	4247	11	certain	certain	JJ
40318	4247	12	factories	factory	NNS
40318	4247	13	of	of	IN
40318	4247	14	New	New	NNP
40318	4247	15	York	York	NNP
40318	4247	16	and	and	CC
40318	4247	17	Ohio	Ohio	NNP
40318	4247	18	.	.	.
40318	4248	1	Some	some	DT
40318	4248	2	factories	factory	NNS
40318	4248	3	in	in	IN
40318	4248	4	Lombardy[126	lombardy[126	CD
40318	4248	5	]	]	-RRB-
40318	4248	6	use	use	VB
40318	4248	7	whole	whole	JJ
40318	4248	8	milk	milk	NN
40318	4248	9	,	,	,
40318	4248	10	others	other	NNS
40318	4248	11	use	use	VBP
40318	4248	12	half	half	JJ
40318	4248	13	-	-	HYPH
40318	4248	14	skimmed	skimmed	JJ
40318	4248	15	milk	milk	NN
40318	4248	16	.	.	.
40318	4249	1	The	the	DT
40318	4249	2	latter	latter	JJ
40318	4249	3	practice	practice	NN
40318	4249	4	is	be	VBZ
40318	4249	5	probably	probably	RB
40318	4249	6	the	the	DT
40318	4249	7	more	more	RBR
40318	4249	8	common	common	JJ
40318	4249	9	.	.	.
40318	4250	1	In	in	IN
40318	4250	2	making	make	VBG
40318	4250	3	this	this	DT
40318	4250	4	cheese	cheese	NN
40318	4250	5	,	,	,
40318	4250	6	the	the	DT
40318	4250	7	milk	milk	NN
40318	4250	8	is	be	VBZ
40318	4250	9	coagulated	coagulate	VBN
40318	4250	10	with	with	IN
40318	4250	11	rennet	rennet	NN
40318	4250	12	,	,	,
40318	4250	13	cut	cut	VBN
40318	4250	14	and	and	CC
40318	4250	15	firmed	firm	VBN
40318	4250	16	in	in	IN
40318	4250	17	the	the	DT
40318	4250	18	whey	whey	NN
40318	4250	19	,	,	,
40318	4250	20	allowed	allow	VBN
40318	4250	21	to	to	TO
40318	4250	22	settle	settle	VB
40318	4250	23	and	and	CC
40318	4250	24	the	the	DT
40318	4250	25	whey	whey	NN
40318	4250	26	drawn	draw	VBD
40318	4250	27	.	.	.
40318	4251	1	The	the	DT
40318	4251	2	curd	curd	NN
40318	4251	3	is	be	VBZ
40318	4251	4	then	then	RB
40318	4251	5	piled	pile	VBN
40318	4251	6	on	on	IN
40318	4251	7	the	the	DT
40318	4251	8	draining	drain	VBG
40318	4251	9	table	table	NN
40318	4251	10	and	and	CC
40318	4251	11	allowed	allow	VBN
40318	4251	12	to	to	TO
40318	4251	13	mat	mat	VB
40318	4251	14	or	or	CC
40318	4251	15	fuse	fuse	VB
40318	4251	16	into	into	IN
40318	4251	17	fairly	fairly	RB
40318	4251	18	solid	solid	JJ
40318	4251	19	masses	masse	NNS
40318	4251	20	.	.	.
40318	4252	1	After	after	IN
40318	4252	2	several	several	JJ
40318	4252	3	hours	hour	NNS
40318	4252	4	of	of	IN
40318	4252	5	draining	draining	NN
40318	4252	6	and	and	CC
40318	4252	7	matting	matting	NN
40318	4252	8	,	,	,
40318	4252	9	the	the	DT
40318	4252	10	curd	curd	NN
40318	4252	11	is	be	VBZ
40318	4252	12	cut	cut	VBN
40318	4252	13	into	into	IN
40318	4252	14	strips	strip	NNS
40318	4252	15	and	and	CC
40318	4252	16	placed	place	VBN
40318	4252	17	in	in	IN
40318	4252	18	a	a	DT
40318	4252	19	vat	vat	NN
40318	4252	20	of	of	IN
40318	4252	21	hot	hot	JJ
40318	4252	22	water	water	NN
40318	4252	23	.	.	.
40318	4253	1	In	in	IN
40318	4253	2	the	the	DT
40318	4253	3	hot	hot	JJ
40318	4253	4	water	water	NN
40318	4253	5	,	,	,
40318	4253	6	the	the	DT
40318	4253	7	blocks	block	NNS
40318	4253	8	of	of	IN
40318	4253	9	solid	solid	JJ
40318	4253	10	curd	curd	NN
40318	4253	11	melt	melt	NN
40318	4253	12	into	into	IN
40318	4253	13	taffy	taffy	NN
40318	4253	14	-	-	HYPH
40318	4253	15	like	like	JJ
40318	4253	16	masses	masse	NNS
40318	4253	17	which	which	WDT
40318	4253	18	are	be	VBP
40318	4253	19	worked	work	VBN
40318	4253	20	and	and	CC
40318	4253	21	molded	mold	VBN
40318	4253	22	by	by	IN
40318	4253	23	hand	hand	NN
40318	4253	24	into	into	IN
40318	4253	25	more	more	JJR
40318	4253	26	or	or	CC
40318	4253	27	less	less	RBR
40318	4253	28	standard	standard	JJ
40318	4253	29	shapes	shape	NNS
40318	4253	30	.	.	.
40318	4254	1	Indian	indian	JJ
40318	4254	2	club	club	NN
40318	4254	3	or	or	CC
40318	4254	4	ten	ten	CD
40318	4254	5	-	-	HYPH
40318	4254	6	pin	pin	NN
40318	4254	7	forms	form	NNS
40318	4254	8	are	be	VBP
40318	4254	9	most	most	RBS
40318	4254	10	commonly	commonly	RB
40318	4254	11	produced	produce	VBN
40318	4254	12	.	.	.
40318	4255	1	When	when	WRB
40318	4255	2	the	the	DT
40318	4255	3	proper	proper	JJ
40318	4255	4	shape	shape	NN
40318	4255	5	has	have	VBZ
40318	4255	6	been	be	VBN
40318	4255	7	gained	gain	VBN
40318	4255	8	,	,	,
40318	4255	9	each	each	DT
40318	4255	10	mass	mass	NN
40318	4255	11	is	be	VBZ
40318	4255	12	thrown	throw	VBN
40318	4255	13	into	into	IN
40318	4255	14	cold	cold	JJ
40318	4255	15	water	water	NN
40318	4255	16	which	which	WDT
40318	4255	17	solidifies	solidify	VBZ
40318	4255	18	it	-PRON-	PRP
40318	4255	19	in	in	IN
40318	4255	20	that	that	DT
40318	4255	21	form	form	NN
40318	4255	22	.	.	.
40318	4256	1	Cheese	cheese	NN
40318	4256	2	masses	masse	NNS
40318	4256	3	heat	heat	VBP
40318	4256	4	and	and	CC
40318	4256	5	cool	cool	VBP
40318	4256	6	slowly	slowly	RB
40318	4256	7	;	;	:
40318	4256	8	several	several	JJ
40318	4256	9	hours	hour	NNS
40318	4256	10	of	of	IN
40318	4256	11	cooling	cooling	NN
40318	4256	12	are	be	VBP
40318	4256	13	required	require	VBN
40318	4256	14	to	to	TO
40318	4256	15	insure	insure	VB
40318	4256	16	a	a	DT
40318	4256	17	firm	firm	JJ
40318	4256	18	cheese	cheese	NN
40318	4256	19	.	.	.
40318	4257	1	The	the	DT
40318	4257	2	newly	newly	RB
40318	4257	3	made	make	VBN
40318	4257	4	cheeses	cheese	NNS
40318	4257	5	are	be	VBP
40318	4257	6	salted	salt	VBN
40318	4257	7	in	in	IN
40318	4257	8	a	a	DT
40318	4257	9	brine	brine	NN
40318	4257	10	bath	bath	NN
40318	4257	11	,	,	,
40318	4257	12	then	then	RB
40318	4257	13	hung	hang	VBD
40318	4257	14	by	by	IN
40318	4257	15	a	a	DT
40318	4257	16	string	string	NN
40318	4257	17	to	to	TO
40318	4257	18	ripen	ripen	VB
40318	4257	19	.	.	.
40318	4258	1	Sometimes	sometimes	RB
40318	4258	2	these	these	DT
40318	4258	3	cheeses	cheese	NNS
40318	4258	4	are	be	VBP
40318	4258	5	eaten	eat	VBN
40318	4258	6	fresh	fresh	JJ
40318	4258	7	,	,	,
40318	4258	8	again	again	RB
40318	4258	9	they	-PRON-	PRP
40318	4258	10	are	be	VBP
40318	4258	11	ripened	ripen	VBN
40318	4258	12	several	several	JJ
40318	4258	13	months	month	NNS
40318	4258	14	.	.	.
40318	4259	1	They	-PRON-	PRP
40318	4259	2	vary	vary	VBP
40318	4259	3	in	in	IN
40318	4259	4	size	size	NN
40318	4259	5	from	from	IN
40318	4259	6	one	one	CD
40318	4259	7	to	to	TO
40318	4259	8	six	six	CD
40318	4259	9	pounds	pound	NNS
40318	4259	10	.	.	.
40318	4260	1	Cornalba	Cornalba	NNP
40318	4260	2	gives	give	VBZ
40318	4260	3	the	the	DT
40318	4260	4	composition	composition	NN
40318	4260	5	of	of	IN
40318	4260	6	Italian	italian	JJ
40318	4260	7	Caciocavallo	Caciocavallo	NNP
40318	4260	8	made	make	VBN
40318	4260	9	from	from	IN
40318	4260	10	whole	whole	JJ
40318	4260	11	milk	milk	NN
40318	4260	12	as	as	IN
40318	4260	13	water	water	NN
40318	4260	14	32	32	CD
40318	4260	15	to	to	TO
40318	4260	16	34	34	CD
40318	4260	17	per	per	NN
40318	4260	18	cent	cent	NN
40318	4260	19	,	,	,
40318	4260	20	fat	fat	JJ
40318	4260	21	34	34	CD
40318	4260	22	to	to	TO
40318	4260	23	36	36	CD
40318	4260	24	per	per	NN
40318	4260	25	cent	cent	NN
40318	4260	26	,	,	,
40318	4260	27	protein	protein	NN
40318	4260	28	28.5	28.5	CD
40318	4260	29	to	to	IN
40318	4260	30	29.5	29.5	CD
40318	4260	31	per	per	IN
40318	4260	32	cent	cent	NN
40318	4260	33	,	,	,
40318	4260	34	salt	salt	VB
40318	4260	35	1.7	1.7	CD
40318	4260	36	to	to	TO
40318	4260	37	1.8	1.8	CD
40318	4260	38	per	per	NN
40318	4260	39	cent	cent	NN
40318	4260	40	;	;	:
40318	4260	41	when	when	WRB
40318	4260	42	made	make	VBN
40318	4260	43	from	from	IN
40318	4260	44	half	half	JJ
40318	4260	45	skimmed	skim	VBN
40318	4260	46	-	-	HYPH
40318	4260	47	milk	milk	NN
40318	4260	48	,	,	,
40318	4260	49	water	water	NN
40318	4260	50	28	28	CD
40318	4260	51	per	per	IN
40318	4260	52	cent	cent	NN
40318	4260	53	,	,	,
40318	4260	54	fat	fat	JJ
40318	4260	55	27	27	CD
40318	4260	56	to	to	TO
40318	4260	57	28	28	CD
40318	4260	58	per	per	NN
40318	4260	59	cent	cent	NN
40318	4260	60	,	,	,
40318	4260	61	protein	protein	NN
40318	4260	62	35	35	CD
40318	4260	63	to	to	TO
40318	4260	64	40	40	CD
40318	4260	65	per	per	NN
40318	4260	66	cent	cent	NN
40318	4260	67	,	,	,
40318	4260	68	salt	salt	NN
40318	4260	69	2.2	2.2	CD
40318	4260	70	per	per	IN
40318	4260	71	cent	cent	NN
40318	4260	72	.	.	.
40318	4261	1	Other	other	JJ
40318	4261	2	analyses	analysis	NNS
40318	4261	3	vary	vary	VBP
40318	4261	4	widely	widely	RB
40318	4261	5	from	from	IN
40318	4261	6	these	these	DT
40318	4261	7	figures	figure	NNS
40318	4261	8	on	on	IN
40318	4261	9	account	account	NN
40318	4261	10	of	of	IN
40318	4261	11	the	the	DT
40318	4261	12	differing	differ	VBG
40318	4261	13	fat	fat	NN
40318	4261	14	-	-	HYPH
40318	4261	15	content	content	NN
40318	4261	16	of	of	IN
40318	4261	17	the	the	DT
40318	4261	18	milk	milk	NN
40318	4261	19	.	.	.
40318	4262	1	No	no	DT
40318	4262	2	standardized	standardized	JJ
40318	4262	3	practice	practice	NN
40318	4262	4	has	have	VBZ
40318	4262	5	been	be	VBN
40318	4262	6	established	establish	VBN
40318	4262	7	in	in	IN
40318	4262	8	America	America	NNP
40318	4262	9	.	.	.
40318	4263	1	_	_	NNP
40318	4263	2	Provolono	Provolono	NNP
40318	4263	3	_	_	NNP
40318	4263	4	resembles	resemble	VBZ
40318	4263	5	Caciocavallo	Caciocavallo	NNP
40318	4263	6	in	in	IN
40318	4263	7	method	method	NN
40318	4263	8	of	of	IN
40318	4263	9	manufacture	manufacture	NN
40318	4263	10	and	and	CC
40318	4263	11	composition	composition	NN
40318	4263	12	,	,	,
40318	4263	13	the	the	DT
40318	4263	14	main	main	JJ
40318	4263	15	difference	difference	NN
40318	4263	16	being	be	VBG
40318	4263	17	in	in	IN
40318	4263	18	the	the	DT
40318	4263	19	shape	shape	NN
40318	4263	20	of	of	IN
40318	4263	21	the	the	DT
40318	4263	22	cheese	cheese	NN
40318	4263	23	.	.	.
40318	4264	1	It	-PRON-	PRP
40318	4264	2	is	be	VBZ
40318	4264	3	more	more	RBR
40318	4264	4	or	or	CC
40318	4264	5	less	less	RBR
40318	4264	6	round	round	JJ
40318	4264	7	and	and	CC
40318	4264	8	is	be	VBZ
40318	4264	9	held	hold	VBN
40318	4264	10	by	by	IN
40318	4264	11	a	a	DT
40318	4264	12	coarse	coarse	JJ
40318	4264	13	net	net	NN
40318	4264	14	made	make	VBN
40318	4264	15	of	of	IN
40318	4264	16	small	small	JJ
40318	4264	17	rope	rope	NN
40318	4264	18	.	.	.
40318	4265	1	The	the	DT
40318	4265	2	cheeses	cheese	NNS
40318	4265	3	are	be	VBP
40318	4265	4	treated	treat	VBN
40318	4265	5	while	while	IN
40318	4265	6	curing	cure	VBG
40318	4265	7	the	the	DT
40318	4265	8	same	same	JJ
40318	4265	9	as	as	IN
40318	4265	10	Caciocavallo	Caciocavallo	NNP
40318	4265	11	.	.	.
40318	4266	1	+279	+279	NNP
40318	4266	2	.	.	.
40318	4267	1	Sap	sap	NN
40318	4267	2	sago.+--This	sago.+--this	CD
40318	4267	3	hard	hard	JJ
40318	4267	4	green	green	JJ
40318	4267	5	cheese	cheese	NN
40318	4267	6	imported	import	VBN
40318	4267	7	from	from	IN
40318	4267	8	Switzerland	Switzerland	NNP
40318	4267	9	is	be	VBZ
40318	4267	10	made	make	VBN
40318	4267	11	in	in	IN
40318	4267	12	cakes	cake	NNS
40318	4267	13	,	,	,
40318	4267	14	tapering	taper	VBG
40318	4267	15	from	from	IN
40318	4267	16	perhaps	perhaps	RB
40318	4267	17	two	two	CD
40318	4267	18	inches	inch	NNS
40318	4267	19	in	in	IN
40318	4267	20	diameter	diameter	NN
40318	4267	21	to	to	IN
40318	4267	22	a	a	DT
40318	4267	23	rounded	rounded	JJ
40318	4267	24	top	top	NN
40318	4267	25	with	with	IN
40318	4267	26	a	a	DT
40318	4267	27	height	height	NN
40318	4267	28	of	of	IN
40318	4267	29	about	about	RB
40318	4267	30	two	two	CD
40318	4267	31	inches	inch	NNS
40318	4267	32	.	.	.
40318	4268	1	These	these	DT
40318	4268	2	are	be	VBP
40318	4268	3	made	make	VBN
40318	4268	4	from	from	IN
40318	4268	5	skimmed	skim	VBN
40318	4268	6	-	-	HYPH
40318	4268	7	milk	milk	NN
40318	4268	8	curd	curd	NN
40318	4268	9	,	,	,
40318	4268	10	partially	partially	RB
40318	4268	11	ripened	ripen	VBN
40318	4268	12	then	then	RB
40318	4268	13	mixed	mix	VBN
40318	4268	14	with	with	IN
40318	4268	15	powdered	powdered	JJ
40318	4268	16	leaves	leave	NNS
40318	4268	17	of	of	IN
40318	4268	18	_	_	NNP
40318	4268	19	Melilotus	Melilotus	NNP
40318	4268	20	coeruleus	coeruleus	NN
40318	4268	21	_	_	NNP
40318	4268	22	,	,	,
40318	4268	23	a	a	DT
40318	4268	24	clover	clover	NN
40318	4268	25	-	-	HYPH
40318	4268	26	like	like	JJ
40318	4268	27	plant	plant	NN
40318	4268	28	.	.	.
40318	4269	1	The	the	DT
40318	4269	2	mixture	mixture	NN
40318	4269	3	is	be	VBZ
40318	4269	4	then	then	RB
40318	4269	5	pressed	press	VBN
40318	4269	6	into	into	IN
40318	4269	7	the	the	DT
40318	4269	8	market	market	NN
40318	4269	9	form	form	NN
40318	4269	10	and	and	CC
40318	4269	11	dried	dry	VBD
40318	4269	12	until	until	IN
40318	4269	13	very	very	RB
40318	4269	14	hard	hard	RB
40318	4269	15	.	.	.
40318	4270	1	It	-PRON-	PRP
40318	4270	2	is	be	VBZ
40318	4270	3	handled	handle	VBN
40318	4270	4	without	without	IN
40318	4270	5	special	special	JJ
40318	4270	6	care	care	NN
40318	4270	7	since	since	IN
40318	4270	8	the	the	DT
40318	4270	9	water	water	NN
40318	4270	10	-	-	HYPH
40318	4270	11	content	content	NN
40318	4270	12	is	be	VBZ
40318	4270	13	so	so	RB
40318	4270	14	low	low	JJ
40318	4270	15	that	that	IN
40318	4270	16	fermentations	fermentation	NNS
40318	4270	17	are	be	VBP
40318	4270	18	exceedingly	exceedingly	RB
40318	4270	19	slow	slow	JJ
40318	4270	20	.	.	.
40318	4271	1	This	this	DT
40318	4271	2	low	low	RB
40318	4271	3	-	-	HYPH
40318	4271	4	priced	price	VBN
40318	4271	5	cheese	cheese	NN
40318	4271	6	may	may	MD
40318	4271	7	be	be	VB
40318	4271	8	used	use	VBN
40318	4271	9	in	in	IN
40318	4271	10	cooking	cooking	NN
40318	4271	11	.	.	.
40318	4272	1	+280	+280	NNP
40318	4272	2	.	.	.
40318	4273	1	Albumin	Albumin	NNP
40318	4273	2	cheese.+[127]--In	cheese.+[127]--In	VBZ
40318	4273	3	the	the	DT
40318	4273	4	rennet	rennet	NN
40318	4273	5	cheeses	cheese	NNS
40318	4273	6	,	,	,
40318	4273	7	the	the	DT
40318	4273	8	albumin	albumin	NN
40318	4273	9	,	,	,
40318	4273	10	which	which	WDT
40318	4273	11	constitutes	constitute	VBZ
40318	4273	12	about	about	RB
40318	4273	13	0.7	0.7	CD
40318	4273	14	per	per	NN
40318	4273	15	cent	cent	NN
40318	4273	16	of	of	IN
40318	4273	17	the	the	DT
40318	4273	18	milk	milk	NN
40318	4273	19	,	,	,
40318	4273	20	passes	pass	VBZ
40318	4273	21	off	off	RP
40318	4273	22	in	in	IN
40318	4273	23	the	the	DT
40318	4273	24	whey	whey	NN
40318	4273	25	.	.	.
40318	4274	1	This	this	DT
40318	4274	2	albumin	albumin	NN
40318	4274	3	is	be	VBZ
40318	4274	4	not	not	RB
40318	4274	5	curdled	curdle	VBN
40318	4274	6	by	by	IN
40318	4274	7	rennet	rennet	NN
40318	4274	8	.	.	.
40318	4275	1	It	-PRON-	PRP
40318	4275	2	is	be	VBZ
40318	4275	3	,	,	,
40318	4275	4	however	however	RB
40318	4275	5	,	,	,
40318	4275	6	coagulated	coagulate	VBN
40318	4275	7	by	by	IN
40318	4275	8	heating	heating	NN
40318	4275	9	.	.	.
40318	4276	1	The	the	DT
40318	4276	2	presence	presence	NN
40318	4276	3	of	of	IN
40318	4276	4	acid	acid	NN
40318	4276	5	hastens	hasten	VBZ
40318	4276	6	such	such	JJ
40318	4276	7	coagulation	coagulation	NN
40318	4276	8	but	but	CC
40318	4276	9	does	do	VBZ
40318	4276	10	not	not	RB
40318	4276	11	cause	cause	VB
40318	4276	12	it	-PRON-	PRP
40318	4276	13	when	when	WRB
40318	4276	14	used	use	VBN
40318	4276	15	alone	alone	RB
40318	4276	16	.	.	.
40318	4277	1	When	when	WRB
40318	4277	2	the	the	DT
40318	4277	3	whey	whey	NN
40318	4277	4	is	be	VBZ
40318	4277	5	heated	heat	VBN
40318	4277	6	to	to	IN
40318	4277	7	about	about	RB
40318	4277	8	200	200	CD
40318	4277	9	°	°	,
40318	4277	10	F.	F.	NNP
40318	4277	11	,	,	,
40318	4277	12	the	the	DT
40318	4277	13	albumin	albumin	NN
40318	4277	14	rises	rise	VBZ
40318	4277	15	and	and	CC
40318	4277	16	may	may	MD
40318	4277	17	be	be	VB
40318	4277	18	skimmed	skim	VBN
40318	4277	19	off	off	RP
40318	4277	20	.	.	.
40318	4278	1	In	in	IN
40318	4278	2	this	this	DT
40318	4278	3	form	form	NN
40318	4278	4	it	-PRON-	PRP
40318	4278	5	is	be	VBZ
40318	4278	6	recovered	recover	VBN
40318	4278	7	and	and	CC
40318	4278	8	used	use	VBN
40318	4278	9	.	.	.
40318	4279	1	It	-PRON-	PRP
40318	4279	2	may	may	MD
40318	4279	3	be	be	VB
40318	4279	4	shaped	shape	VBN
40318	4279	5	is	be	VBZ
40318	4279	6	hoops	hoop	NNS
40318	4279	7	under	under	IN
40318	4279	8	pressure	pressure	NN
40318	4279	9	,	,	,
40318	4279	10	as	as	IN
40318	4279	11	Ricotte	Ricotte	NNP
40318	4279	12	,	,	,
40318	4279	13	an	an	DT
40318	4279	14	Italian	italian	JJ
40318	4279	15	form	form	NN
40318	4279	16	.	.	.
40318	4280	1	This	this	DT
40318	4280	2	cheese	cheese	NN
40318	4280	3	is	be	VBZ
40318	4280	4	pressed	press	VBN
40318	4280	5	firmly	firmly	RB
40318	4280	6	and	and	CC
40318	4280	7	dried	dry	VBD
40318	4280	8	.	.	.
40318	4281	1	Such	such	JJ
40318	4281	2	albumin	albumin	NN
40318	4281	3	is	be	VBZ
40318	4281	4	frequently	frequently	RB
40318	4281	5	prepared	prepare	VBN
40318	4281	6	as	as	IN
40318	4281	7	a	a	DT
40318	4281	8	poultry	poultry	NN
40318	4281	9	feed	feed	NN
40318	4281	10	.	.	.
40318	4282	1	+281	+281	NNP
40318	4282	2	.	.	.
40318	4283	1	Mysost	mysost	NN
40318	4283	2	,	,	,
40318	4283	3	Norwegian	norwegian	JJ
40318	4283	4	whey	whey	NN
40318	4283	5	cheese.+--The	cheese.+--the	NN
40318	4283	6	whey	whey	NN
40318	4283	7	contains	contain	VBZ
40318	4283	8	nearly	nearly	RB
40318	4283	9	5	5	CD
40318	4283	10	per	per	NN
40318	4283	11	cent	cent	NN
40318	4283	12	of	of	IN
40318	4283	13	milk	milk	NN
40318	4283	14	-	-	HYPH
40318	4283	15	sugar	sugar	NN
40318	4283	16	which	which	WDT
40318	4283	17	can	can	MD
40318	4283	18	be	be	VB
40318	4283	19	recovered	recover	VBN
40318	4283	20	by	by	IN
40318	4283	21	boiling	boil	VBG
40318	4283	22	.	.	.
40318	4284	1	The	the	DT
40318	4284	2	Norwegian	norwegian	JJ
40318	4284	3	process	process	NN
40318	4284	4	which	which	WDT
40318	4284	5	produces	produce	VBZ
40318	4284	6	Mysost	Mysost	NNP
40318	4284	7	consists	consist	VBZ
40318	4284	8	in	in	IN
40318	4284	9	raising	raise	VBG
40318	4284	10	the	the	DT
40318	4284	11	whey	whey	NN
40318	4284	12	to	to	IN
40318	4284	13	the	the	DT
40318	4284	14	boiling	boiling	NN
40318	4284	15	point	point	NN
40318	4284	16	,	,	,
40318	4284	17	skimming	skim	VBG
40318	4284	18	off	off	RP
40318	4284	19	the	the	DT
40318	4284	20	albumin	albumin	NN
40318	4284	21	as	as	IN
40318	4284	22	it	-PRON-	PRP
40318	4284	23	rises	rise	VBZ
40318	4284	24	,	,	,
40318	4284	25	then	then	RB
40318	4284	26	concentrating	concentrate	VBG
40318	4284	27	the	the	DT
40318	4284	28	remainder	remainder	NN
40318	4284	29	of	of	IN
40318	4284	30	the	the	DT
40318	4284	31	whey	whey	NN
40318	4284	32	.	.	.
40318	4285	1	As	as	IN
40318	4285	2	it	-PRON-	PRP
40318	4285	3	reaches	reach	VBZ
40318	4285	4	sufficient	sufficient	JJ
40318	4285	5	concentration	concentration	NN
40318	4285	6	,	,	,
40318	4285	7	the	the	DT
40318	4285	8	albumin	albumin	NN
40318	4285	9	is	be	VBZ
40318	4285	10	thoroughly	thoroughly	RB
40318	4285	11	stirred	stir	VBN
40318	4285	12	back	back	RB
40318	4285	13	into	into	IN
40318	4285	14	the	the	DT
40318	4285	15	mass	mass	NN
40318	4285	16	and	and	CC
40318	4285	17	the	the	DT
40318	4285	18	mass	mass	NN
40318	4285	19	finally	finally	RB
40318	4285	20	cooled	cool	VBD
40318	4285	21	into	into	IN
40318	4285	22	forms	form	NNS
40318	4285	23	.	.	.
40318	4286	1	Mysost	mysost	NN
40318	4286	2	is	be	VBZ
40318	4286	3	a	a	DT
40318	4286	4	brown	brown	JJ
40318	4286	5	,	,	,
40318	4286	6	hard	hard	JJ
40318	4286	7	brittle	brittle	JJ
40318	4286	8	mass	mass	NN
40318	4286	9	consisting	consist	VBG
40318	4286	10	principally	principally	RB
40318	4286	11	of	of	IN
40318	4286	12	caramelized	caramelize	VBN
40318	4286	13	milk	milk	NN
40318	4286	14	-	-	HYPH
40318	4286	15	sugar	sugar	NN
40318	4286	16	.	.	.
40318	4287	1	Analysis	analysis	NN
40318	4287	2	shows	show	VBZ
40318	4287	3	such	such	JJ
40318	4287	4	percentage	percentage	NN
40318	4287	5	composition	composition	NN
40318	4287	6	as	as	IN
40318	4287	7	follows	follow	VBZ
40318	4287	8	:	:	:
40318	4287	9	water	water	NN
40318	4287	10	10	10	CD
40318	4287	11	to	to	TO
40318	4287	12	20	20	CD
40318	4287	13	per	per	NN
40318	4287	14	cent	cent	NN
40318	4287	15	,	,	,
40318	4287	16	protein	protein	NN
40318	4287	17	10	10	CD
40318	4287	18	to	to	TO
40318	4287	19	15	15	CD
40318	4287	20	per	per	NN
40318	4287	21	cent	cent	NN
40318	4287	22	,	,	,
40318	4287	23	milk	milk	NN
40318	4287	24	-	-	HYPH
40318	4287	25	sugar	sugar	NN
40318	4287	26	30	30	CD
40318	4287	27	to	to	TO
40318	4287	28	55	55	CD
40318	4287	29	per	per	NN
40318	4287	30	cent	cent	NN
40318	4287	31	.	.	.
40318	4288	1	Mysost	mysost	NN
40318	4288	2	is	be	VBZ
40318	4288	3	found	find	VBN
40318	4288	4	in	in	IN
40318	4288	5	the	the	DT
40318	4288	6	larger	large	JJR
40318	4288	7	markets	market	NNS
40318	4288	8	of	of	IN
40318	4288	9	the	the	DT
40318	4288	10	United	United	NNP
40318	4288	11	States	States	NNP
40318	4288	12	.	.	.
40318	4289	1	_	_	NNP
40318	4289	2	Primost	Primost	NNP
40318	4289	3	_	_	NNP
40318	4289	4	is	be	VBZ
40318	4289	5	an	an	DT
40318	4289	6	albumin	albumin	NN
40318	4289	7	cheese	cheese	NN
40318	4289	8	somewhat	somewhat	RB
40318	4289	9	similar	similar	JJ
40318	4289	10	to	to	IN
40318	4289	11	Ricotte	Ricotte	NNP
40318	4289	12	and	and	CC
40318	4289	13	Mysost	Mysost	NNP
40318	4289	14	.	.	.
40318	4290	1	It	-PRON-	PRP
40318	4290	2	is	be	VBZ
40318	4290	3	made	make	VBN
40318	4290	4	by	by	IN
40318	4290	5	precipitating	precipitate	VBG
40318	4290	6	the	the	DT
40318	4290	7	albumin	albumin	NN
40318	4290	8	by	by	IN
40318	4290	9	acid	acid	NN
40318	4290	10	and	and	CC
40318	4290	11	heat	heat	NN
40318	4290	12	.	.	.
40318	4291	1	The	the	DT
40318	4291	2	main	main	JJ
40318	4291	3	difference	difference	NN
40318	4291	4	is	be	VBZ
40318	4291	5	in	in	IN
40318	4291	6	the	the	DT
40318	4291	7	firmness	firmness	NN
40318	4291	8	of	of	IN
40318	4291	9	the	the	DT
40318	4291	10	cheese	cheese	NN
40318	4291	11	.	.	.
40318	4292	1	This	this	DT
40318	4292	2	is	be	VBZ
40318	4292	3	regulated	regulate	VBN
40318	4292	4	by	by	IN
40318	4292	5	drying	drying	NN
40318	4292	6	.	.	.
40318	4293	1	+282	+282	NNP
40318	4293	2	.	.	.
40318	4294	1	Whey	whey	NN
40318	4294	2	butter.+[128]--The	butter.+[128]--the	DT
40318	4294	3	loss	loss	NN
40318	4294	4	of	of	IN
40318	4294	5	a	a	DT
40318	4294	6	percentage	percentage	NN
40318	4294	7	of	of	IN
40318	4294	8	fat	fat	NN
40318	4294	9	,	,	,
40318	4294	10	rarely	rarely	RB
40318	4294	11	less	less	JJR
40318	4294	12	than	than	IN
40318	4294	13	0.3	0.3	CD
40318	4294	14	per	per	NN
40318	4294	15	cent	cent	NN
40318	4294	16	and	and	CC
40318	4294	17	in	in	IN
40318	4294	18	some	some	DT
40318	4294	19	cheeses	cheese	NNS
40318	4294	20	very	very	RB
40318	4294	21	much	much	RB
40318	4294	22	greater	great	JJR
40318	4294	23	,	,	,
40318	4294	24	has	have	VBZ
40318	4294	25	led	lead	VBN
40318	4294	26	to	to	IN
40318	4294	27	the	the	DT
40318	4294	28	making	making	NN
40318	4294	29	of	of	IN
40318	4294	30	whey	whey	JJ
40318	4294	31	butter	butter	NN
40318	4294	32	.	.	.
40318	4295	1	For	for	IN
40318	4295	2	this	this	DT
40318	4295	3	purpose	purpose	NN
40318	4295	4	a	a	DT
40318	4295	5	separator	separator	NN
40318	4295	6	is	be	VBZ
40318	4295	7	introduced	introduce	VBN
40318	4295	8	and	and	CC
40318	4295	9	all	all	DT
40318	4295	10	whey	whey	NN
40318	4295	11	is	be	VBZ
40318	4295	12	separated	separate	VBN
40318	4295	13	daily	daily	RB
40318	4295	14	.	.	.
40318	4296	1	The	the	DT
40318	4296	2	fat	fat	NN
40318	4296	3	recovered	recover	VBD
40318	4296	4	in	in	IN
40318	4296	5	the	the	DT
40318	4296	6	form	form	NN
40318	4296	7	of	of	IN
40318	4296	8	cream	cream	NN
40318	4296	9	is	be	VBZ
40318	4296	10	then	then	RB
40318	4296	11	ripened	ripen	VBN
40318	4296	12	and	and	CC
40318	4296	13	churned	churn	VBD
40318	4296	14	.	.	.
40318	4297	1	Whey	whey	JJ
40318	4297	2	butter	butter	NN
40318	4297	3	is	be	VBZ
40318	4297	4	not	not	RB
40318	4297	5	rated	rate	VBN
40318	4297	6	as	as	RB
40318	4297	7	equal	equal	JJ
40318	4297	8	to	to	IN
40318	4297	9	butter	butter	NN
40318	4297	10	made	make	VBN
40318	4297	11	from	from	IN
40318	4297	12	whole	whole	JJ
40318	4297	13	milk	milk	NN
40318	4297	14	but	but	CC
40318	4297	15	a	a	DT
40318	4297	16	fair	fair	JJ
40318	4297	17	market	market	NN
40318	4297	18	can	can	MD
40318	4297	19	usually	usually	RB
40318	4297	20	be	be	VB
40318	4297	21	found	find	VBN
40318	4297	22	for	for	IN
40318	4297	23	the	the	DT
40318	4297	24	product	product	NN
40318	4297	25	.	.	.
40318	4298	1	The	the	DT
40318	4298	2	recovery	recovery	NN
40318	4298	3	of	of	IN
40318	4298	4	0.25	0.25	CD
40318	4298	5	per	per	IN
40318	4298	6	cent	cent	NN
40318	4298	7	fat	fat	NN
40318	4298	8	means	mean	VBZ
40318	4298	9	two	two	CD
40318	4298	10	and	and	CC
40318	4298	11	one	one	CD
40318	4298	12	-	-	HYPH
40318	4298	13	half	half	NN
40318	4298	14	pounds	pound	NNS
40318	4298	15	of	of	IN
40318	4298	16	fat	fat	NN
40318	4298	17	to	to	IN
40318	4298	18	1000	1000	CD
40318	4298	19	pounds	pound	NNS
40318	4298	20	of	of	IN
40318	4298	21	whey	whey	NN
40318	4298	22	.	.	.
40318	4299	1	This	this	DT
40318	4299	2	will	will	MD
40318	4299	3	make	make	VB
40318	4299	4	about	about	IN
40318	4299	5	three	three	CD
40318	4299	6	pounds	pound	NNS
40318	4299	7	of	of	IN
40318	4299	8	butter	butter	NN
40318	4299	9	.	.	.
40318	4300	1	Whether	whether	IN
40318	4300	2	whey	whey	NN
40318	4300	3	butter	butter	NN
40318	4300	4	shall	shall	MD
40318	4300	5	be	be	VB
40318	4300	6	made	make	VBN
40318	4300	7	depends	depend	VBZ
40318	4300	8	on	on	IN
40318	4300	9	the	the	DT
40318	4300	10	volume	volume	NN
40318	4300	11	of	of	IN
40318	4300	12	business	business	NN
40318	4300	13	,	,	,
40318	4300	14	the	the	DT
40318	4300	15	extra	extra	JJ
40318	4300	16	equipment	equipment	NN
40318	4300	17	required	require	VBN
40318	4300	18	,	,	,
40318	4300	19	the	the	DT
40318	4300	20	extra	extra	JJ
40318	4300	21	help	help	NN
40318	4300	22	necessary	necessary	JJ
40318	4300	23	and	and	CC
40318	4300	24	the	the	DT
40318	4300	25	market	market	NN
40318	4300	26	for	for	IN
40318	4300	27	the	the	DT
40318	4300	28	product	product	NN
40318	4300	29	.	.	.
40318	4301	1	As	as	IN
40318	4301	2	a	a	DT
40318	4301	3	rule	rule	NN
40318	4301	4	,	,	,
40318	4301	5	whey	whey	NN
40318	4301	6	butter	butter	NN
40318	4301	7	is	be	VBZ
40318	4301	8	economically	economically	RB
40318	4301	9	recoverable	recoverable	JJ
40318	4301	10	only	only	RB
40318	4301	11	in	in	IN
40318	4301	12	large	large	JJ
40318	4301	13	factories	factory	NNS
40318	4301	14	.	.	.
40318	4302	1	It	-PRON-	PRP
40318	4302	2	is	be	VBZ
40318	4302	3	not	not	RB
40318	4302	4	considered	consider	VBN
40318	4302	5	advisable	advisable	JJ
40318	4302	6	to	to	TO
40318	4302	7	attempt	attempt	VB
40318	4302	8	to	to	TO
40318	4302	9	make	make	VB
40318	4302	10	it	-PRON-	PRP
40318	4302	11	unless	unless	IN
40318	4302	12	one	one	PRP
40318	4302	13	has	have	VBZ
40318	4302	14	the	the	DT
40318	4302	15	whey	whey	NN
40318	4302	16	from	from	IN
40318	4302	17	10,000	10,000	CD
40318	4302	18	pounds	pound	NNS
40318	4302	19	of	of	IN
40318	4302	20	milk	milk	NN
40318	4302	21	.	.	.
40318	4303	1	In	in	IN
40318	4303	2	some	some	DT
40318	4303	3	instances	instance	NNS
40318	4303	4	,	,	,
40318	4303	5	the	the	DT
40318	4303	6	combination	combination	NN
40318	4303	7	of	of	IN
40318	4303	8	small	small	JJ
40318	4303	9	cheese	cheese	NN
40318	4303	10	factories	factory	NNS
40318	4303	11	with	with	IN
40318	4303	12	one	one	CD
40318	4303	13	churning	churning	NN
40318	4303	14	plant	plant	NN
40318	4303	15	has	have	VBZ
40318	4303	16	proved	prove	VBN
40318	4303	17	to	to	TO
40318	4303	18	be	be	VB
40318	4303	19	economical	economical	JJ
40318	4303	20	.	.	.
40318	4304	1	The	the	DT
40318	4304	2	objection	objection	NN
40318	4304	3	to	to	IN
40318	4304	4	the	the	DT
40318	4304	5	making	making	NN
40318	4304	6	of	of	IN
40318	4304	7	whey	whey	JJ
40318	4304	8	butter	butter	NN
40318	4304	9	is	be	VBZ
40318	4304	10	,	,	,
40318	4304	11	that	that	IN
40318	4304	12	it	-PRON-	PRP
40318	4304	13	stimulates	stimulate	VBZ
40318	4304	14	carelessness	carelessness	NN
40318	4304	15	on	on	IN
40318	4304	16	the	the	DT
40318	4304	17	part	part	NN
40318	4304	18	of	of	IN
40318	4304	19	the	the	DT
40318	4304	20	cheese	cheese	NN
40318	4304	21	-	-	HYPH
40318	4304	22	maker	maker	NN
40318	4304	23	because	because	IN
40318	4304	24	he	-PRON-	PRP
40318	4304	25	thinks	think	VBZ
40318	4304	26	that	that	IN
40318	4304	27	the	the	DT
40318	4304	28	fat	fat	NN
40318	4304	29	will	will	MD
40318	4304	30	be	be	VB
40318	4304	31	recovered	recover	VBN
40318	4304	32	by	by	IN
40318	4304	33	skimming	skim	VBG
40318	4304	34	.	.	.
40318	4305	1	He	-PRON-	PRP
40318	4305	2	does	do	VBZ
40318	4305	3	not	not	RB
40318	4305	4	realize	realize	VB
40318	4305	5	that	that	IN
40318	4305	6	the	the	DT
40318	4305	7	other	other	JJ
40318	4305	8	milk	milk	NN
40318	4305	9	solids	solid	NNS
40318	4305	10	are	be	VBP
40318	4305	11	being	be	VBG
40318	4305	12	reduced	reduce	VBN
40318	4305	13	in	in	IN
40318	4305	14	the	the	DT
40318	4305	15	same	same	JJ
40318	4305	16	proportion	proportion	NN
40318	4305	17	as	as	IN
40318	4305	18	the	the	DT
40318	4305	19	fat	fat	NN
40318	4305	20	,	,	,
40318	4305	21	to	to	IN
40318	4305	22	the	the	DT
40318	4305	23	great	great	JJ
40318	4305	24	loss	loss	NN
40318	4305	25	in	in	IN
40318	4305	26	yield	yield	NN
40318	4305	27	of	of	IN
40318	4305	28	cheese	cheese	NN
40318	4305	29	.	.	.
40318	4306	1	CHAPTER	CHAPTER	NNP
40318	4306	2	XVII	XVII	NNP
40318	4306	3	_	_	NNP
40318	4306	4	CHEESE	CHEESE	NNP
40318	4306	5	FACTORY	FACTORY	NNP
40318	4306	6	CONSTRUCTION	construction	NN
40318	4306	7	,	,	,
40318	4306	8	EQUIPMENT	EQUIPMENT	NNP
40318	4306	9	,	,	,
40318	4306	10	ORGANIZATION	ORGANIZATION	NNP
40318	4306	11	_	_	NNP
40318	4306	12	The	the	DT
40318	4306	13	principal	principal	JJ
40318	4306	14	factor	factor	NN
40318	4306	15	in	in	IN
40318	4306	16	determining	determine	VBG
40318	4306	17	the	the	DT
40318	4306	18	location	location	NN
40318	4306	19	of	of	IN
40318	4306	20	a	a	DT
40318	4306	21	cheese	cheese	NN
40318	4306	22	factory	factory	NN
40318	4306	23	is	be	VBZ
40318	4306	24	the	the	DT
40318	4306	25	available	available	JJ
40318	4306	26	supply	supply	NN
40318	4306	27	of	of	IN
40318	4306	28	milk	milk	NN
40318	4306	29	.	.	.
40318	4307	1	This	this	DT
40318	4307	2	is	be	VBZ
40318	4307	3	usually	usually	RB
40318	4307	4	ascertained	ascertain	VBN
40318	4307	5	by	by	IN
40318	4307	6	making	make	VBG
40318	4307	7	a	a	DT
40318	4307	8	canvass	canvass	NN
40318	4307	9	,	,	,
40318	4307	10	and	and	CC
40318	4307	11	finding	find	VBG
40318	4307	12	out	out	RP
40318	4307	13	the	the	DT
40318	4307	14	number	number	NN
40318	4307	15	of	of	IN
40318	4307	16	cows	cow	NNS
40318	4307	17	whose	whose	WP$
40318	4307	18	milk	milk	NN
40318	4307	19	would	would	MD
40318	4307	20	be	be	VB
40318	4307	21	brought	bring	VBN
40318	4307	22	to	to	IN
40318	4307	23	the	the	DT
40318	4307	24	factory	factory	NN
40318	4307	25	.	.	.
40318	4308	1	The	the	DT
40318	4308	2	quantity	quantity	NN
40318	4308	3	of	of	IN
40318	4308	4	milk	milk	NN
40318	4308	5	or	or	CC
40318	4308	6	the	the	DT
40318	4308	7	number	number	NN
40318	4308	8	of	of	IN
40318	4308	9	cows	cow	NNS
40318	4308	10	necessary	necessary	JJ
40318	4308	11	to	to	TO
40318	4308	12	insure	insure	VB
40318	4308	13	sufficient	sufficient	JJ
40318	4308	14	milk	milk	NN
40318	4308	15	for	for	IN
40318	4308	16	the	the	DT
40318	4308	17	successful	successful	JJ
40318	4308	18	operation	operation	NN
40318	4308	19	of	of	IN
40318	4308	20	the	the	DT
40318	4308	21	factory	factory	NN
40318	4308	22	,	,	,
40318	4308	23	depends	depend	VBZ
40318	4308	24	on	on	IN
40318	4308	25	the	the	DT
40318	4308	26	variety	variety	NN
40318	4308	27	of	of	IN
40318	4308	28	cheese	cheese	NN
40318	4308	29	to	to	TO
40318	4308	30	be	be	VB
40318	4308	31	made	make	VBN
40318	4308	32	.	.	.
40318	4309	1	When	when	WRB
40318	4309	2	making	make	VBG
40318	4309	3	types	type	NNS
40318	4309	4	of	of	IN
40318	4309	5	cheese	cheese	NN
40318	4309	6	for	for	IN
40318	4309	7	which	which	WDT
40318	4309	8	very	very	RB
40318	4309	9	sweet	sweet	JJ
40318	4309	10	milk	milk	NN
40318	4309	11	is	be	VBZ
40318	4309	12	necessary	necessary	JJ
40318	4309	13	,	,	,
40318	4309	14	the	the	DT
40318	4309	15	milk	milk	NN
40318	4309	16	must	must	MD
40318	4309	17	be	be	VB
40318	4309	18	delivered	deliver	VBN
40318	4309	19	twice	twice	PDT
40318	4309	20	a	a	DT
40318	4309	21	day	day	NN
40318	4309	22	.	.	.
40318	4310	1	This	this	DT
40318	4310	2	demand	demand	NN
40318	4310	3	limits	limit	VBZ
40318	4310	4	the	the	DT
40318	4310	5	area	area	NN
40318	4310	6	from	from	IN
40318	4310	7	which	which	WDT
40318	4310	8	the	the	DT
40318	4310	9	factory	factory	NN
40318	4310	10	can	can	MD
40318	4310	11	secure	secure	VB
40318	4310	12	its	-PRON-	PRP$
40318	4310	13	supply	supply	NN
40318	4310	14	.	.	.
40318	4311	1	The	the	DT
40318	4311	2	length	length	NN
40318	4311	3	of	of	IN
40318	4311	4	time	time	NN
40318	4311	5	the	the	DT
40318	4311	6	cheeses	cheese	NNS
40318	4311	7	are	be	VBP
40318	4311	8	held	hold	VBN
40318	4311	9	in	in	IN
40318	4311	10	the	the	DT
40318	4311	11	curing	curing	NN
40318	4311	12	-	-	HYPH
40318	4311	13	room	room	NN
40318	4311	14	and	and	CC
40318	4311	15	the	the	DT
40318	4311	16	work	work	NN
40318	4311	17	necessary	necessary	JJ
40318	4311	18	to	to	TO
40318	4311	19	care	care	VB
40318	4311	20	for	for	IN
40318	4311	21	them	-PRON-	PRP
40318	4311	22	also	also	RB
40318	4311	23	limits	limit	VBZ
40318	4311	24	the	the	DT
40318	4311	25	area	area	NN
40318	4311	26	which	which	WDT
40318	4311	27	the	the	DT
40318	4311	28	factory	factory	NN
40318	4311	29	can	can	MD
40318	4311	30	serve	serve	VB
40318	4311	31	,	,	,
40318	4311	32	because	because	IN
40318	4311	33	a	a	DT
40318	4311	34	very	very	RB
40318	4311	35	large	large	JJ
40318	4311	36	amount	amount	NN
40318	4311	37	of	of	IN
40318	4311	38	milk	milk	NN
40318	4311	39	can	can	MD
40318	4311	40	not	not	RB
40318	4311	41	be	be	VB
40318	4311	42	handled	handle	VBN
40318	4311	43	when	when	WRB
40318	4311	44	the	the	DT
40318	4311	45	cheese	cheese	NN
40318	4311	46	must	must	MD
40318	4311	47	be	be	VB
40318	4311	48	given	give	VBN
40318	4311	49	considerable	considerable	JJ
40318	4311	50	attention	attention	NN
40318	4311	51	in	in	IN
40318	4311	52	the	the	DT
40318	4311	53	curing	curing	NN
40318	4311	54	-	-	HYPH
40318	4311	55	rooms	room	NNS
40318	4311	56	.	.	.
40318	4312	1	Swiss	Swiss	NNP
40318	4312	2	,	,	,
40318	4312	3	Limburger	Limburger	NNP
40318	4312	4	and	and	CC
40318	4312	5	Brick	Brick	NNP
40318	4312	6	cheese	cheese	NN
40318	4312	7	factories	factory	NNS
40318	4312	8	usually	usually	RB
40318	4312	9	do	do	VBP
40318	4312	10	not	not	RB
40318	4312	11	require	require	VB
40318	4312	12	a	a	DT
40318	4312	13	large	large	JJ
40318	4312	14	supply	supply	NN
40318	4312	15	of	of	IN
40318	4312	16	milk	milk	NN
40318	4312	17	;	;	:
40318	4312	18	therefore	therefore	RB
40318	4312	19	the	the	DT
40318	4312	20	factories	factory	NNS
40318	4312	21	may	may	MD
40318	4312	22	be	be	VB
40318	4312	23	built	build	VBN
40318	4312	24	close	close	RB
40318	4312	25	together	together	RB
40318	4312	26	.	.	.
40318	4313	1	The	the	DT
40318	4313	2	size	size	NN
40318	4313	3	of	of	IN
40318	4313	4	the	the	DT
40318	4313	5	Cheddar	Cheddar	NNP
40318	4313	6	cheese	cheese	NN
40318	4313	7	factories	factory	NNS
40318	4313	8	varies	vary	VBZ
40318	4313	9	but	but	CC
40318	4313	10	it	-PRON-	PRP
40318	4313	11	is	be	VBZ
40318	4313	12	generally	generally	RB
40318	4313	13	considered	consider	VBN
40318	4313	14	unprofitable	unprofitable	JJ
40318	4313	15	to	to	TO
40318	4313	16	make	make	VB
40318	4313	17	Cheddar	Cheddar	NNP
40318	4313	18	cheese	cheese	NN
40318	4313	19	unless	unless	IN
40318	4313	20	there	there	EX
40318	4313	21	are	be	VBP
40318	4313	22	5000	5000	CD
40318	4313	23	pounds	pound	NNS
40318	4313	24	of	of	IN
40318	4313	25	milk	milk	NN
40318	4313	26	available	available	JJ
40318	4313	27	daily	daily	NN
40318	4313	28	.	.	.
40318	4314	1	Conditions	condition	NNS
40318	4314	2	have	have	VBP
40318	4314	3	changed	change	VBN
40318	4314	4	so	so	IN
40318	4314	5	that	that	IN
40318	4314	6	at	at	IN
40318	4314	7	present	present	JJ
40318	4314	8	different	different	JJ
40318	4314	9	kinds	kind	NNS
40318	4314	10	of	of	IN
40318	4314	11	cheese	cheese	NN
40318	4314	12	are	be	VBP
40318	4314	13	made	make	VBN
40318	4314	14	from	from	IN
40318	4314	15	the	the	DT
40318	4314	16	surplus	surplus	NN
40318	4314	17	milk	milk	NN
40318	4314	18	in	in	IN
40318	4314	19	market	market	NN
40318	4314	20	milk	milk	NN
40318	4314	21	plants	plant	NNS
40318	4314	22	.	.	.
40318	4315	1	In	in	IN
40318	4315	2	such	such	JJ
40318	4315	3	cases	case	NNS
40318	4315	4	a	a	DT
40318	4315	5	uniform	uniform	JJ
40318	4315	6	supply	supply	NN
40318	4315	7	is	be	VBZ
40318	4315	8	not	not	RB
40318	4315	9	absolutely	absolutely	RB
40318	4315	10	necessary	necessary	JJ
40318	4315	11	.	.	.
40318	4316	1	The	the	DT
40318	4316	2	climate	climate	NN
40318	4316	3	must	must	MD
40318	4316	4	also	also	RB
40318	4316	5	be	be	VB
40318	4316	6	suitable	suitable	JJ
40318	4316	7	for	for	IN
40318	4316	8	the	the	DT
40318	4316	9	industry	industry	NN
40318	4316	10	.	.	.
40318	4317	1	+283	+283	NNP
40318	4317	2	.	.	.
40318	4318	1	Locating	locate	VBG
40318	4318	2	the	the	DT
40318	4318	3	site.+--In	site.+--In	NNP
40318	4318	4	a	a	DT
40318	4318	5	farming	farming	NN
40318	4318	6	community	community	NN
40318	4318	7	,	,	,
40318	4318	8	several	several	JJ
40318	4318	9	factory	factory	NN
40318	4318	10	sites	site	NNS
40318	4318	11	are	be	VBP
40318	4318	12	usually	usually	RB
40318	4318	13	available	available	JJ
40318	4318	14	.	.	.
40318	4319	1	It	-PRON-	PRP
40318	4319	2	is	be	VBZ
40318	4319	3	best	good	JJS
40318	4319	4	to	to	TO
40318	4319	5	consider	consider	VB
40318	4319	6	carefully	carefully	RB
40318	4319	7	the	the	DT
40318	4319	8	desirable	desirable	JJ
40318	4319	9	features	feature	NNS
40318	4319	10	of	of	IN
40318	4319	11	each	each	DT
40318	4319	12	before	before	IN
40318	4319	13	trying	try	VBG
40318	4319	14	to	to	TO
40318	4319	15	make	make	VB
40318	4319	16	a	a	DT
40318	4319	17	definite	definite	JJ
40318	4319	18	choice	choice	NN
40318	4319	19	.	.	.
40318	4320	1	Many	many	JJ
40318	4320	2	of	of	IN
40318	4320	3	the	the	DT
40318	4320	4	present	present	JJ
40318	4320	5	cheese	cheese	NN
40318	4320	6	factories	factory	NNS
40318	4320	7	were	be	VBD
40318	4320	8	located	locate	VBN
40318	4320	9	in	in	IN
40318	4320	10	hollows	hollow	NNS
40318	4320	11	because	because	IN
40318	4320	12	it	-PRON-	PRP
40318	4320	13	was	be	VBD
40318	4320	14	easy	easy	JJ
40318	4320	15	to	to	TO
40318	4320	16	secure	secure	VB
40318	4320	17	a	a	DT
40318	4320	18	supply	supply	NN
40318	4320	19	of	of	IN
40318	4320	20	water	water	NN
40318	4320	21	,	,	,
40318	4320	22	but	but	CC
40318	4320	23	no	no	DT
40318	4320	24	thought	thought	NN
40318	4320	25	or	or	CC
40318	4320	26	attention	attention	NN
40318	4320	27	was	be	VBD
40318	4320	28	given	give	VBN
40318	4320	29	to	to	IN
40318	4320	30	the	the	DT
40318	4320	31	disposal	disposal	NN
40318	4320	32	of	of	IN
40318	4320	33	the	the	DT
40318	4320	34	sewage	sewage	NN
40318	4320	35	.	.	.
40318	4321	1	The	the	DT
40318	4321	2	following	follow	VBG
40318	4321	3	points	point	NNS
40318	4321	4	should	should	MD
40318	4321	5	be	be	VB
40318	4321	6	considered	consider	VBN
40318	4321	7	in	in	IN
40318	4321	8	choosing	choose	VBG
40318	4321	9	a	a	DT
40318	4321	10	site	site	NN
40318	4321	11	:	:	:
40318	4321	12	(	(	-LRB-
40318	4321	13	1	1	LS
40318	4321	14	)	)	-RRB-
40318	4321	15	_	_	NNP
40318	4321	16	Drainage._--A	Drainage._--A	NNP
40318	4321	17	factory	factory	NN
40318	4321	18	should	should	MD
40318	4321	19	be	be	VB
40318	4321	20	so	so	RB
40318	4321	21	located	locate	VBN
40318	4321	22	that	that	IN
40318	4321	23	it	-PRON-	PRP
40318	4321	24	has	have	VBZ
40318	4321	25	good	good	JJ
40318	4321	26	drainage	drainage	NN
40318	4321	27	.	.	.
40318	4322	1	Ground	ground	NN
40318	4322	2	that	that	WDT
40318	4322	3	slopes	slope	VBZ
40318	4322	4	away	away	RB
40318	4322	5	from	from	IN
40318	4322	6	the	the	DT
40318	4322	7	factory	factory	NN
40318	4322	8	makes	make	VBZ
40318	4322	9	the	the	DT
40318	4322	10	disposal	disposal	NN
40318	4322	11	of	of	IN
40318	4322	12	sewage	sewage	NN
40318	4322	13	easy	easy	JJ
40318	4322	14	.	.	.
40318	4323	1	Sewage	sewage	NN
40318	4323	2	should	should	MD
40318	4323	3	not	not	RB
40318	4323	4	be	be	VB
40318	4323	5	allowed	allow	VBN
40318	4323	6	to	to	TO
40318	4323	7	run	run	VB
40318	4323	8	out	out	RP
40318	4323	9	on	on	IN
40318	4323	10	the	the	DT
40318	4323	11	ground	ground	NN
40318	4323	12	and	and	CC
40318	4323	13	left	leave	VBD
40318	4323	14	to	to	TO
40318	4323	15	decay	decay	VB
40318	4323	16	,	,	,
40318	4323	17	thus	thus	RB
40318	4323	18	forming	form	VBG
40318	4323	19	a	a	DT
40318	4323	20	breeding	breeding	NN
40318	4323	21	place	place	NN
40318	4323	22	for	for	IN
40318	4323	23	flies	fly	NNS
40318	4323	24	,	,	,
40318	4323	25	but	but	CC
40318	4323	26	should	should	MD
40318	4323	27	run	run	VB
40318	4323	28	into	into	IN
40318	4323	29	a	a	DT
40318	4323	30	cesspool	cesspool	NN
40318	4323	31	or	or	CC
40318	4323	32	septic	septic	NN
40318	4323	33	tank	tank	NN
40318	4323	34	.	.	.
40318	4324	1	[	[	-LRB-
40318	4324	2	129	129	CD
40318	4324	3	]	]	-RRB-
40318	4324	4	Even	even	RB
40318	4324	5	in	in	IN
40318	4324	6	a	a	DT
40318	4324	7	porous	porous	JJ
40318	4324	8	soil	soil	NN
40318	4324	9	,	,	,
40318	4324	10	a	a	DT
40318	4324	11	cesspool	cesspool	NN
40318	4324	12	frequently	frequently	RB
40318	4324	13	clogs	clog	VBZ
40318	4324	14	and	and	CC
40318	4324	15	gives	give	VBZ
40318	4324	16	trouble	trouble	NN
40318	4324	17	.	.	.
40318	4325	1	The	the	DT
40318	4325	2	septic	septic	NN
40318	4325	3	tank	tank	NN
40318	4325	4	seems	seem	VBZ
40318	4325	5	to	to	TO
40318	4325	6	be	be	VB
40318	4325	7	the	the	DT
40318	4325	8	best	good	JJS
40318	4325	9	method	method	NN
40318	4325	10	to	to	TO
40318	4325	11	dispose	dispose	VB
40318	4325	12	of	of	IN
40318	4325	13	the	the	DT
40318	4325	14	sewage	sewage	NN
40318	4325	15	unless	unless	IN
40318	4325	16	the	the	DT
40318	4325	17	factory	factory	NN
40318	4325	18	is	be	VBZ
40318	4325	19	so	so	RB
40318	4325	20	located	locate	VBN
40318	4325	21	that	that	IN
40318	4325	22	connection	connection	NN
40318	4325	23	can	can	MD
40318	4325	24	be	be	VB
40318	4325	25	made	make	VBN
40318	4325	26	with	with	IN
40318	4325	27	a	a	DT
40318	4325	28	city	city	NN
40318	4325	29	sewage	sewage	NN
40318	4325	30	system	system	NN
40318	4325	31	.	.	.
40318	4326	1	(	(	-LRB-
40318	4326	2	2	2	LS
40318	4326	3	)	)	-RRB-
40318	4326	4	_	_	NNP
40318	4326	5	Water._--An	water._--an	JJ
40318	4326	6	abundant	abundant	JJ
40318	4326	7	supply	supply	NN
40318	4326	8	of	of	IN
40318	4326	9	pure	pure	JJ
40318	4326	10	water	water	NN
40318	4326	11	is	be	VBZ
40318	4326	12	essential	essential	JJ
40318	4326	13	to	to	IN
40318	4326	14	a	a	DT
40318	4326	15	factory	factory	NN
40318	4326	16	.	.	.
40318	4327	1	This	this	DT
40318	4327	2	may	may	MD
40318	4327	3	come	come	VB
40318	4327	4	either	either	CC
40318	4327	5	from	from	IN
40318	4327	6	deep	deep	JJ
40318	4327	7	wells	well	NNS
40318	4327	8	or	or	CC
40318	4327	9	springs	spring	NNS
40318	4327	10	.	.	.
40318	4328	1	The	the	DT
40318	4328	2	value	value	NN
40318	4328	3	of	of	IN
40318	4328	4	a	a	DT
40318	4328	5	never	never	RB
40318	4328	6	-	-	HYPH
40318	4328	7	failing	fail	VBG
40318	4328	8	water	water	NN
40318	4328	9	supply	supply	NN
40318	4328	10	can	can	MD
40318	4328	11	not	not	RB
40318	4328	12	be	be	VB
40318	4328	13	overestimated	overestimate	VBN
40318	4328	14	.	.	.
40318	4329	1	(	(	-LRB-
40318	4329	2	3	3	LS
40318	4329	3	)	)	-RRB-
40318	4329	4	_	_	NNP
40318	4329	5	Exposure._--The	Exposure._--The	NNP
40318	4329	6	factory	factory	NN
40318	4329	7	should	should	MD
40318	4329	8	be	be	VB
40318	4329	9	so	so	RB
40318	4329	10	located	locate	VBN
40318	4329	11	that	that	IN
40318	4329	12	the	the	DT
40318	4329	13	receiving	receiving	NN
40318	4329	14	room	room	NN
40318	4329	15	is	be	VBZ
40318	4329	16	away	away	RB
40318	4329	17	from	from	IN
40318	4329	18	the	the	DT
40318	4329	19	prevailing	prevail	VBG
40318	4329	20	winds	wind	NNS
40318	4329	21	.	.	.
40318	4330	1	This	this	DT
40318	4330	2	prevents	prevent	VBZ
40318	4330	3	dust	dust	NN
40318	4330	4	being	be	VBG
40318	4330	5	blown	blow	VBN
40318	4330	6	into	into	IN
40318	4330	7	the	the	DT
40318	4330	8	factory	factory	NN
40318	4330	9	.	.	.
40318	4331	1	The	the	DT
40318	4331	2	curing	curing	NN
40318	4331	3	-	-	HYPH
40318	4331	4	room	room	NN
40318	4331	5	should	should	MD
40318	4331	6	be	be	VB
40318	4331	7	on	on	IN
40318	4331	8	the	the	DT
40318	4331	9	side	side	NN
40318	4331	10	not	not	RB
40318	4331	11	exposed	expose	VBN
40318	4331	12	to	to	IN
40318	4331	13	the	the	DT
40318	4331	14	sun	sun	NN
40318	4331	15	as	as	IN
40318	4331	16	this	this	DT
40318	4331	17	will	will	MD
40318	4331	18	keep	keep	VB
40318	4331	19	it	-PRON-	PRP
40318	4331	20	cool	cool	JJ
40318	4331	21	.	.	.
40318	4332	1	Fig	fig	NN
40318	4332	2	.	.	.
40318	4333	1	59	59	CD
40318	4333	2	shows	show	VBZ
40318	4333	3	a	a	DT
40318	4333	4	clean	clean	JJ
40318	4333	5	cheese	cheese	NN
40318	4333	6	factory	factory	NN
40318	4333	7	of	of	IN
40318	4333	8	the	the	DT
40318	4333	9	ordinary	ordinary	JJ
40318	4333	10	type	type	NN
40318	4333	11	.	.	.
40318	4334	1	When	when	WRB
40318	4334	2	it	-PRON-	PRP
40318	4334	3	is	be	VBZ
40318	4334	4	desirable	desirable	JJ
40318	4334	5	to	to	TO
40318	4334	6	cure	cure	VB
40318	4334	7	the	the	DT
40318	4334	8	cheese	cheese	NN
40318	4334	9	in	in	IN
40318	4334	10	a	a	DT
40318	4334	11	cellar	cellar	NN
40318	4334	12	,	,	,
40318	4334	13	it	-PRON-	PRP
40318	4334	14	is	be	VBZ
40318	4334	15	better	well	JJR
40318	4334	16	to	to	TO
40318	4334	17	locate	locate	VB
40318	4334	18	the	the	DT
40318	4334	19	factory	factory	NN
40318	4334	20	on	on	IN
40318	4334	21	the	the	DT
40318	4334	22	side	side	NN
40318	4334	23	of	of	IN
40318	4334	24	a	a	DT
40318	4334	25	hill	hill	NN
40318	4334	26	.	.	.
40318	4335	1	Then	then	RB
40318	4335	2	the	the	DT
40318	4335	3	receiving	receiving	NN
40318	4335	4	and	and	CC
40318	4335	5	manufacturing	manufacturing	NN
40318	4335	6	room	room	NN
40318	4335	7	may	may	MD
40318	4335	8	be	be	VB
40318	4335	9	on	on	IN
40318	4335	10	the	the	DT
40318	4335	11	ground	ground	NN
40318	4335	12	level	level	NN
40318	4335	13	and	and	CC
40318	4335	14	the	the	DT
40318	4335	15	curing	curing	NN
40318	4335	16	-	-	HYPH
40318	4335	17	room	room	NN
40318	4335	18	,	,	,
40318	4335	19	a	a	DT
40318	4335	20	cellar	cellar	NN
40318	4335	21	,	,	,
40318	4335	22	back	back	RB
40318	4335	23	of	of	IN
40318	4335	24	the	the	DT
40318	4335	25	manufacturing	manufacturing	NN
40318	4335	26	room	room	NN
40318	4335	27	and	and	CC
40318	4335	28	yet	yet	RB
40318	4335	29	all	all	DT
40318	4335	30	on	on	IN
40318	4335	31	the	the	DT
40318	4335	32	same	same	JJ
40318	4335	33	level	level	NN
40318	4335	34	.	.	.
40318	4336	1	This	this	DT
40318	4336	2	saves	save	VBZ
40318	4336	3	carrying	carry	VBG
40318	4336	4	the	the	DT
40318	4336	5	cheese	cheese	NN
40318	4336	6	up	up	RP
40318	4336	7	and	and	CC
40318	4336	8	down	down	IN
40318	4336	9	stairs	stair	NNS
40318	4336	10	.	.	.
40318	4337	1	(	(	-LRB-
40318	4337	2	4	4	LS
40318	4337	3	)	)	-RRB-
40318	4337	4	_	_	NNP
40318	4337	5	Accessibility	Accessibility	NNP
40318	4337	6	to	to	IN
40318	4337	7	market	market	NN
40318	4337	8	_	_	NNP
40318	4337	9	should	should	MD
40318	4337	10	not	not	RB
40318	4337	11	be	be	VB
40318	4337	12	overlooked	overlook	VBN
40318	4337	13	.	.	.
40318	4338	1	Often	often	RB
40318	4338	2	the	the	DT
40318	4338	3	quality	quality	NN
40318	4338	4	of	of	IN
40318	4338	5	the	the	DT
40318	4338	6	cheese	cheese	NN
40318	4338	7	is	be	VBZ
40318	4338	8	injured	injure	VBN
40318	4338	9	by	by	IN
40318	4338	10	long	long	JJ
40318	4338	11	hauls	haul	NNS
40318	4338	12	.	.	.
40318	4339	1	An	an	DT
40318	4339	2	important	important	JJ
40318	4339	3	item	item	NN
40318	4339	4	in	in	IN
40318	4339	5	marketing	market	VBG
40318	4339	6	both	both	CC
40318	4339	7	milk	milk	NN
40318	4339	8	and	and	CC
40318	4339	9	cheese	cheese	NN
40318	4339	10	is	be	VBZ
40318	4339	11	the	the	DT
40318	4339	12	use	use	NN
40318	4339	13	of	of	IN
40318	4339	14	the	the	DT
40318	4339	15	automobile	automobile	NN
40318	4339	16	.	.	.
40318	4340	1	By	by	IN
40318	4340	2	its	-PRON-	PRP$
40318	4340	3	use	use	NN
40318	4340	4	the	the	DT
40318	4340	5	products	product	NNS
40318	4340	6	are	be	VBP
40318	4340	7	not	not	RB
40318	4340	8	so	so	RB
40318	4340	9	long	long	RB
40318	4340	10	in	in	IN
40318	4340	11	transit	transit	NN
40318	4340	12	,	,	,
40318	4340	13	and	and	CC
40318	4340	14	losses	loss	NNS
40318	4340	15	from	from	IN
40318	4340	16	exposure	exposure	NN
40318	4340	17	in	in	IN
40318	4340	18	delivery	delivery	NN
40318	4340	19	are	be	VBP
40318	4340	20	reduced	reduce	VBN
40318	4340	21	.	.	.
40318	4341	1	Both	both	DT
40318	4341	2	milk	milk	NN
40318	4341	3	and	and	CC
40318	4341	4	cheese	cheese	NN
40318	4341	5	,	,	,
40318	4341	6	when	when	WRB
40318	4341	7	exposed	expose	VBN
40318	4341	8	to	to	IN
40318	4341	9	the	the	DT
40318	4341	10	heat	heat	NN
40318	4341	11	of	of	IN
40318	4341	12	the	the	DT
40318	4341	13	sun	sun	NN
40318	4341	14	for	for	IN
40318	4341	15	any	any	DT
40318	4341	16	length	length	NN
40318	4341	17	of	of	IN
40318	4341	18	time	time	NN
40318	4341	19	,	,	,
40318	4341	20	become	become	VB
40318	4341	21	warm	warm	JJ
40318	4341	22	.	.	.
40318	4342	1	This	this	DT
40318	4342	2	gives	give	VBZ
40318	4342	3	undesirable	undesirable	JJ
40318	4342	4	organisms	organism	NNS
40318	4342	5	chance	chance	NN
40318	4342	6	to	to	TO
40318	4342	7	develop	develop	VB
40318	4342	8	.	.	.
40318	4343	1	[	[	-LRB-
40318	4343	2	Illustration	illustration	NN
40318	4343	3	:	:	:
40318	4343	4	FIG	FIG	NNP
40318	4343	5	.	.	.
40318	4344	1	59.--A	59.--a	JJ
40318	4344	2	cheese	cheese	NN
40318	4344	3	factory	factory	NN
40318	4344	4	of	of	IN
40318	4344	5	neat	neat	JJ
40318	4344	6	appearance	appearance	NN
40318	4344	7	.	.	.
40318	4344	8	]	]	-RRB-
40318	4345	1	+284	+284	NNP
40318	4345	2	.	.	.
40318	4346	1	The	the	DT
40318	4346	2	building.+--Details	building.+--details	NN
40318	4346	3	of	of	IN
40318	4346	4	construction	construction	NN
40318	4346	5	or	or	CC
40318	4346	6	estimates	estimate	NNS
40318	4346	7	of	of	IN
40318	4346	8	cost	cost	NN
40318	4346	9	will	will	MD
40318	4346	10	be	be	VB
40318	4346	11	omitted	omit	VBN
40318	4346	12	in	in	IN
40318	4346	13	the	the	DT
40318	4346	14	present	present	JJ
40318	4346	15	discussion	discussion	NN
40318	4346	16	.	.	.
40318	4347	1	A	a	DT
40318	4347	2	local	local	JJ
40318	4347	3	contractor	contractor	NN
40318	4347	4	can	can	MD
40318	4347	5	do	do	VB
40318	4347	6	this	this	DT
40318	4347	7	satisfactorily	satisfactorily	RB
40318	4347	8	and	and	CC
40318	4347	9	also	also	RB
40318	4347	10	the	the	DT
40318	4347	11	cost	cost	NN
40318	4347	12	of	of	IN
40318	4347	13	materials	material	NNS
40318	4347	14	is	be	VBZ
40318	4347	15	constantly	constantly	RB
40318	4347	16	changing	change	VBG
40318	4347	17	.	.	.
40318	4348	1	Only	only	RB
40318	4348	2	general	general	JJ
40318	4348	3	considerations	consideration	NNS
40318	4348	4	as	as	IN
40318	4348	5	they	-PRON-	PRP
40318	4348	6	apply	apply	VBP
40318	4348	7	to	to	IN
40318	4348	8	the	the	DT
40318	4348	9	manufacture	manufacture	NN
40318	4348	10	of	of	IN
40318	4348	11	the	the	DT
40318	4348	12	product	product	NN
40318	4348	13	will	will	MD
40318	4348	14	be	be	VB
40318	4348	15	taken	take	VBN
40318	4348	16	up	up	RP
40318	4348	17	.	.	.
40318	4349	1	The	the	DT
40318	4349	2	building	building	NN
40318	4349	3	may	may	MD
40318	4349	4	be	be	VB
40318	4349	5	constructed	construct	VBN
40318	4349	6	of	of	IN
40318	4349	7	wood	wood	NN
40318	4349	8	,	,	,
40318	4349	9	stone	stone	NN
40318	4349	10	,	,	,
40318	4349	11	various	various	JJ
40318	4349	12	bricks	brick	NNS
40318	4349	13	or	or	CC
40318	4349	14	concrete	concrete	NN
40318	4349	15	.	.	.
40318	4350	1	The	the	DT
40318	4350	2	kind	kind	NN
40318	4350	3	of	of	IN
40318	4350	4	material	material	NN
40318	4350	5	will	will	MD
40318	4350	6	depend	depend	VB
40318	4350	7	on	on	IN
40318	4350	8	the	the	DT
40318	4350	9	relative	relative	JJ
40318	4350	10	cost	cost	NN
40318	4350	11	of	of	IN
40318	4350	12	materials	material	NNS
40318	4350	13	in	in	IN
40318	4350	14	the	the	DT
40318	4350	15	local	local	JJ
40318	4350	16	market	market	NN
40318	4350	17	and	and	CC
40318	4350	18	on	on	IN
40318	4350	19	the	the	DT
40318	4350	20	amount	amount	NN
40318	4350	21	of	of	IN
40318	4350	22	money	money	NN
40318	4350	23	available	available	JJ
40318	4350	24	for	for	IN
40318	4350	25	building	build	VBG
40318	4350	26	.	.	.
40318	4351	1	+285	+285	NNP
40318	4351	2	.	.	.
40318	4352	1	Heating	heat	VBG
40318	4352	2	plant.+--Many	plant.+--many	JJ
40318	4352	3	of	of	IN
40318	4352	4	the	the	DT
40318	4352	5	older	old	JJR
40318	4352	6	factories	factory	NNS
40318	4352	7	have	have	VBP
40318	4352	8	no	no	DT
40318	4352	9	heating	heating	NN
40318	4352	10	plants	plant	NNS
40318	4352	11	and	and	CC
40318	4352	12	some	some	DT
40318	4352	13	are	be	VBP
40318	4352	14	so	so	RB
40318	4352	15	poorly	poorly	RB
40318	4352	16	constructed	construct	VBN
40318	4352	17	that	that	IN
40318	4352	18	they	-PRON-	PRP
40318	4352	19	can	can	MD
40318	4352	20	not	not	RB
40318	4352	21	be	be	VB
40318	4352	22	warmed	warm	VBN
40318	4352	23	.	.	.
40318	4353	1	Means	mean	NNS
40318	4353	2	of	of	IN
40318	4353	3	heating	heating	NN
40318	4353	4	should	should	MD
40318	4353	5	be	be	VB
40318	4353	6	provided	provide	VBN
40318	4353	7	,	,	,
40318	4353	8	either	either	CC
40318	4353	9	by	by	IN
40318	4353	10	steam	steam	NN
40318	4353	11	or	or	CC
40318	4353	12	a	a	DT
40318	4353	13	stove	stove	NN
40318	4353	14	.	.	.
40318	4354	1	The	the	DT
40318	4354	2	loss	loss	NN
40318	4354	3	due	due	JJ
40318	4354	4	to	to	IN
40318	4354	5	freezing	freezing	NN
40318	4354	6	is	be	VBZ
40318	4354	7	an	an	DT
40318	4354	8	item	item	NN
40318	4354	9	which	which	WDT
40318	4354	10	is	be	VBZ
40318	4354	11	entirely	entirely	RB
40318	4354	12	avoided	avoid	VBN
40318	4354	13	in	in	IN
40318	4354	14	factories	factory	NNS
40318	4354	15	properly	properly	RB
40318	4354	16	heated	heat	VBN
40318	4354	17	.	.	.
40318	4355	1	+286	+286	NNP
40318	4355	2	.	.	.
40318	4356	1	Curing	cure	VBG
40318	4356	2	-	-	HYPH
40318	4356	3	rooms.+--The	rooms.+--the	NN
40318	4356	4	size	size	NN
40318	4356	5	of	of	IN
40318	4356	6	the	the	DT
40318	4356	7	curing	curing	NN
40318	4356	8	-	-	HYPH
40318	4356	9	rooms	room	NNS
40318	4356	10	will	will	MD
40318	4356	11	depend	depend	VB
40318	4356	12	on	on	IN
40318	4356	13	the	the	DT
40318	4356	14	amount	amount	NN
40318	4356	15	of	of	IN
40318	4356	16	cheese	cheese	NN
40318	4356	17	to	to	TO
40318	4356	18	be	be	VB
40318	4356	19	handled	handle	VBN
40318	4356	20	and	and	CC
40318	4356	21	its	-PRON-	PRP$
40318	4356	22	location	location	NN
40318	4356	23	on	on	IN
40318	4356	24	the	the	DT
40318	4356	25	variety	variety	NN
40318	4356	26	of	of	IN
40318	4356	27	cheese	cheese	NN
40318	4356	28	to	to	TO
40318	4356	29	be	be	VB
40318	4356	30	manufactured	manufacture	VBN
40318	4356	31	.	.	.
40318	4357	1	In	in	IN
40318	4357	2	every	every	DT
40318	4357	3	case	case	NN
40318	4357	4	,	,	,
40318	4357	5	some	some	DT
40318	4357	6	provision	provision	NN
40318	4357	7	should	should	MD
40318	4357	8	be	be	VB
40318	4357	9	made	make	VBN
40318	4357	10	to	to	TO
40318	4357	11	control	control	VB
40318	4357	12	humidity	humidity	NN
40318	4357	13	and	and	CC
40318	4357	14	temperature	temperature	NN
40318	4357	15	.	.	.
40318	4358	1	If	if	IN
40318	4358	2	the	the	DT
40318	4358	3	room	room	NN
40318	4358	4	becomes	become	VBZ
40318	4358	5	hot	hot	JJ
40318	4358	6	and	and	CC
40318	4358	7	dry	dry	JJ
40318	4358	8	,	,	,
40318	4358	9	evaporation	evaporation	NN
40318	4358	10	from	from	IN
40318	4358	11	the	the	DT
40318	4358	12	cheese	cheese	NN
40318	4358	13	will	will	MD
40318	4358	14	be	be	VB
40318	4358	15	much	much	RB
40318	4358	16	more	more	RBR
40318	4358	17	rapid	rapid	JJ
40318	4358	18	.	.	.
40318	4359	1	In	in	IN
40318	4359	2	a	a	DT
40318	4359	3	hot	hot	JJ
40318	4359	4	curing	curing	NN
40318	4359	5	-	-	HYPH
40318	4359	6	room	room	NN
40318	4359	7	,	,	,
40318	4359	8	undesirable	undesirable	JJ
40318	4359	9	types	type	NNS
40318	4359	10	of	of	IN
40318	4359	11	ferments	ferment	NNS
40318	4359	12	are	be	VBP
40318	4359	13	more	more	RBR
40318	4359	14	likely	likely	JJ
40318	4359	15	to	to	TO
40318	4359	16	develop	develop	VB
40318	4359	17	and	and	CC
40318	4359	18	to	to	TO
40318	4359	19	injure	injure	VB
40318	4359	20	the	the	DT
40318	4359	21	quality	quality	NN
40318	4359	22	of	of	IN
40318	4359	23	the	the	DT
40318	4359	24	cheese	cheese	NN
40318	4359	25	.	.	.
40318	4360	1	+287	+287	RB
40318	4360	2	.	.	.
40318	4361	1	Light.+--The	Light.+--The	NNP
40318	4361	2	importance	importance	NN
40318	4361	3	of	of	IN
40318	4361	4	light	light	NN
40318	4361	5	should	should	MD
40318	4361	6	be	be	VB
40318	4361	7	emphasized	emphasize	VBN
40318	4361	8	.	.	.
40318	4362	1	It	-PRON-	PRP
40318	4362	2	acts	act	VBZ
40318	4362	3	as	as	IN
40318	4362	4	a	a	DT
40318	4362	5	stimulant	stimulant	NN
40318	4362	6	to	to	TO
40318	4362	7	keep	keep	VB
40318	4362	8	things	thing	NNS
40318	4362	9	clean	clean	JJ
40318	4362	10	.	.	.
40318	4363	1	It	-PRON-	PRP
40318	4363	2	also	also	RB
40318	4363	3	makes	make	VBZ
40318	4363	4	the	the	DT
40318	4363	5	factory	factory	NN
40318	4363	6	more	more	RBR
40318	4363	7	cheerful	cheerful	JJ
40318	4363	8	.	.	.
40318	4364	1	There	there	EX
40318	4364	2	should	should	MD
40318	4364	3	be	be	VB
40318	4364	4	numerous	numerous	JJ
40318	4364	5	windows	window	NNS
40318	4364	6	to	to	TO
40318	4364	7	give	give	VB
40318	4364	8	plenty	plenty	NN
40318	4364	9	of	of	IN
40318	4364	10	light	light	NN
40318	4364	11	.	.	.
40318	4365	1	A	a	DT
40318	4365	2	skylight	skylight	NN
40318	4365	3	may	may	MD
40318	4365	4	often	often	RB
40318	4365	5	serve	serve	VB
40318	4365	6	both	both	DT
40318	4365	7	as	as	IN
40318	4365	8	a	a	DT
40318	4365	9	source	source	NN
40318	4365	10	of	of	IN
40318	4365	11	light	light	NN
40318	4365	12	and	and	CC
40318	4365	13	ventilation	ventilation	NN
40318	4365	14	.	.	.
40318	4366	1	+288	+288	JJ
40318	4366	2	.	.	.
40318	4367	1	Ventilation.+--Plenty	ventilation.+--plenty	NN
40318	4367	2	of	of	IN
40318	4367	3	ventilation	ventilation	NN
40318	4367	4	should	should	MD
40318	4367	5	be	be	VB
40318	4367	6	provided	provide	VBN
40318	4367	7	.	.	.
40318	4368	1	This	this	DT
40318	4368	2	may	may	MD
40318	4368	3	be	be	VB
40318	4368	4	accomplished	accomplish	VBN
40318	4368	5	by	by	IN
40318	4368	6	means	mean	NNS
40318	4368	7	of	of	IN
40318	4368	8	the	the	DT
40318	4368	9	windows	window	NNS
40318	4368	10	or	or	CC
40318	4368	11	skylight	skylight	NN
40318	4368	12	.	.	.
40318	4369	1	However	however	RB
40318	4369	2	,	,	,
40318	4369	3	it	-PRON-	PRP
40318	4369	4	is	be	VBZ
40318	4369	5	a	a	DT
40318	4369	6	good	good	JJ
40318	4369	7	precaution	precaution	NN
40318	4369	8	to	to	TO
40318	4369	9	have	have	VB
40318	4369	10	at	at	RB
40318	4369	11	least	least	RBS
40318	4369	12	one	one	CD
40318	4369	13	ventilator	ventilator	NN
40318	4369	14	to	to	TO
40318	4369	15	carry	carry	VB
40318	4369	16	off	off	RP
40318	4369	17	the	the	DT
40318	4369	18	steam	steam	NN
40318	4369	19	and	and	CC
40318	4369	20	control	control	VB
40318	4369	21	the	the	DT
40318	4369	22	circulation	circulation	NN
40318	4369	23	of	of	IN
40318	4369	24	air	air	NN
40318	4369	25	.	.	.
40318	4370	1	All	all	DT
40318	4370	2	openings	opening	NNS
40318	4370	3	should	should	MD
40318	4370	4	be	be	VB
40318	4370	5	carefully	carefully	RB
40318	4370	6	screened	screen	VBN
40318	4370	7	to	to	TO
40318	4370	8	keep	keep	VB
40318	4370	9	out	out	RP
40318	4370	10	flies	fly	NNS
40318	4370	11	.	.	.
40318	4371	1	+289	+289	NNP
40318	4371	2	.	.	.
40318	4372	1	Boiler	Boiler	NNP
40318	4372	2	-	-	HYPH
40318	4372	3	room.+--The	room.+--the	CD
40318	4372	4	boiler	boiler	NN
40318	4372	5	-	-	HYPH
40318	4372	6	room	room	NN
40318	4372	7	should	should	MD
40318	4372	8	be	be	VB
40318	4372	9	easily	easily	RB
40318	4372	10	accessible	accessible	JJ
40318	4372	11	from	from	IN
40318	4372	12	the	the	DT
40318	4372	13	manufacturing	manufacturing	NN
40318	4372	14	rooms	room	NNS
40318	4372	15	.	.	.
40318	4373	1	A	a	DT
40318	4373	2	gauge	gauge	NN
40318	4373	3	located	locate	VBN
40318	4373	4	in	in	IN
40318	4373	5	the	the	DT
40318	4373	6	latter	latter	NN
40318	4373	7	should	should	MD
40318	4373	8	tell	tell	VB
40318	4373	9	the	the	DT
40318	4373	10	steam	steam	NN
40318	4373	11	pressure	pressure	NN
40318	4373	12	.	.	.
40318	4374	1	Windows	window	NNS
40318	4374	2	or	or	CC
40318	4374	3	doors	door	NNS
40318	4374	4	should	should	MD
40318	4374	5	be	be	VB
40318	4374	6	so	so	RB
40318	4374	7	located	locate	VBN
40318	4374	8	that	that	IN
40318	4374	9	the	the	DT
40318	4374	10	flues	flue	NNS
40318	4374	11	of	of	IN
40318	4374	12	the	the	DT
40318	4374	13	boiler	boiler	NN
40318	4374	14	can	can	MD
40318	4374	15	be	be	VB
40318	4374	16	cleaned	clean	VBN
40318	4374	17	.	.	.
40318	4375	1	The	the	DT
40318	4375	2	coal	coal	NN
40318	4375	3	supply	supply	NN
40318	4375	4	should	should	MD
40318	4375	5	be	be	VB
40318	4375	6	handy	handy	JJ
40318	4375	7	.	.	.
40318	4376	1	Great	great	JJ
40318	4376	2	care	care	NN
40318	4376	3	should	should	MD
40318	4376	4	be	be	VB
40318	4376	5	exercised	exercise	VBN
40318	4376	6	to	to	TO
40318	4376	7	keep	keep	VB
40318	4376	8	the	the	DT
40318	4376	9	boiler	boiler	NN
40318	4376	10	-	-	HYPH
40318	4376	11	room	room	NN
40318	4376	12	clean	clean	JJ
40318	4376	13	for	for	IN
40318	4376	14	otherwise	otherwise	RB
40318	4376	15	the	the	DT
40318	4376	16	dirt	dirt	NN
40318	4376	17	will	will	MD
40318	4376	18	be	be	VB
40318	4376	19	tracked	track	VBN
40318	4376	20	all	all	RB
40318	4376	21	over	over	IN
40318	4376	22	the	the	DT
40318	4376	23	factory	factory	NN
40318	4376	24	.	.	.
40318	4377	1	+290	+290	NNP
40318	4377	2	.	.	.
40318	4378	1	Whey	whey	VB
40318	4378	2	tanks+	tanks+	NN
40318	4378	3	should	should	MD
40318	4378	4	be	be	VB
40318	4378	5	kept	keep	VBN
40318	4378	6	clean	clean	JJ
40318	4378	7	.	.	.
40318	4379	1	Daily	daily	JJ
40318	4379	2	washing	washing	NN
40318	4379	3	is	be	VBZ
40318	4379	4	absolutely	absolutely	RB
40318	4379	5	necessary	necessary	JJ
40318	4379	6	to	to	TO
40318	4379	7	prevent	prevent	VB
40318	4379	8	offensive	offensive	JJ
40318	4379	9	odors	odor	NNS
40318	4379	10	.	.	.
40318	4380	1	Pasteurization	pasteurization	NN
40318	4380	2	of	of	IN
40318	4380	3	whey	whey	NN
40318	4380	4	has	have	VBZ
40318	4380	5	been	be	VBN
40318	4380	6	found	find	VBN
40318	4380	7	requisite	requisite	RB
40318	4380	8	to	to	TO
40318	4380	9	prevent	prevent	VB
40318	4380	10	the	the	DT
40318	4380	11	spread	spread	NN
40318	4380	12	of	of	IN
40318	4380	13	disease	disease	NN
40318	4380	14	if	if	IN
40318	4380	15	raw	raw	JJ
40318	4380	16	milk	milk	NN
40318	4380	17	is	be	VBZ
40318	4380	18	used	use	VBN
40318	4380	19	.	.	.
40318	4381	1	[	[	-LRB-
40318	4381	2	130	130	CD
40318	4381	3	]	]	-RRB-
40318	4381	4	This	this	DT
40318	4381	5	is	be	VBZ
40318	4381	6	required	require	VBN
40318	4381	7	by	by	IN
40318	4381	8	law	law	NN
40318	4381	9	in	in	IN
40318	4381	10	some	some	DT
40318	4381	11	states	state	NNS
40318	4381	12	.	.	.
40318	4382	1	It	-PRON-	PRP
40318	4382	2	is	be	VBZ
40318	4382	3	sometimes	sometimes	RB
40318	4382	4	accomplished	accomplish	VBN
40318	4382	5	by	by	IN
40318	4382	6	heat	heat	NN
40318	4382	7	with	with	IN
40318	4382	8	steam	steam	NN
40318	4382	9	coils	coil	NNS
40318	4382	10	;	;	:
40318	4382	11	in	in	IN
40318	4382	12	other	other	JJ
40318	4382	13	cases	case	NNS
40318	4382	14	by	by	IN
40318	4382	15	running	run	VBG
40318	4382	16	live	live	JJ
40318	4382	17	steam	steam	NN
40318	4382	18	directly	directly	RB
40318	4382	19	into	into	IN
40318	4382	20	the	the	DT
40318	4382	21	whey	whey	NN
40318	4382	22	.	.	.
40318	4383	1	Whey	whey	NN
40318	4383	2	tanks	tank	NNS
40318	4383	3	may	may	MD
40318	4383	4	be	be	VB
40318	4383	5	made	make	VBN
40318	4383	6	of	of	IN
40318	4383	7	wood	wood	NN
40318	4383	8	or	or	CC
40318	4383	9	steel	steel	NN
40318	4383	10	.	.	.
40318	4384	1	The	the	DT
40318	4384	2	acid	acid	NN
40318	4384	3	of	of	IN
40318	4384	4	the	the	DT
40318	4384	5	whey	whey	NN
40318	4384	6	seems	seem	VBZ
40318	4384	7	to	to	TO
40318	4384	8	eat	eat	VB
40318	4384	9	and	and	CC
40318	4384	10	decompose	decompose	VB
40318	4384	11	concrete	concrete	NN
40318	4384	12	.	.	.
40318	4385	1	+291	+291	NNP
40318	4385	2	.	.	.
40318	4386	1	Store	store	NN
40318	4386	2	-	-	HYPH
40318	4386	3	room.+--There	room.+--there	NN
40318	4386	4	should	should	MD
40318	4386	5	be	be	VB
40318	4386	6	a	a	DT
40318	4386	7	separate	separate	JJ
40318	4386	8	room	room	NN
40318	4386	9	or	or	CC
40318	4386	10	a	a	DT
40318	4386	11	place	place	NN
40318	4386	12	in	in	IN
40318	4386	13	the	the	DT
40318	4386	14	attic	attic	NN
40318	4386	15	where	where	WRB
40318	4386	16	the	the	DT
40318	4386	17	supplies	supply	NNS
40318	4386	18	can	can	MD
40318	4386	19	be	be	VB
40318	4386	20	kept	keep	VBN
40318	4386	21	.	.	.
40318	4387	1	This	this	DT
40318	4387	2	saves	save	VBZ
40318	4387	3	much	much	JJ
40318	4387	4	waste	waste	NN
40318	4387	5	and	and	CC
40318	4387	6	keeps	keep	VBZ
40318	4387	7	the	the	DT
40318	4387	8	factory	factory	NN
40318	4387	9	cleaner	clean	JJR
40318	4387	10	and	and	CC
40318	4387	11	more	more	JJR
40318	4387	12	tidy	tidy	JJ
40318	4387	13	.	.	.
40318	4388	1	+292	+292	NNP
40318	4388	2	.	.	.
40318	4389	1	The	the	DT
40318	4389	2	floors.+--The	floors.+--the	CD
40318	4389	3	floor	floor	NN
40318	4389	4	is	be	VBZ
40318	4389	5	the	the	DT
40318	4389	6	most	most	RBS
40318	4389	7	important	important	JJ
40318	4389	8	part	part	NN
40318	4389	9	of	of	IN
40318	4389	10	the	the	DT
40318	4389	11	building	building	NN
40318	4389	12	.	.	.
40318	4390	1	It	-PRON-	PRP
40318	4390	2	should	should	MD
40318	4390	3	be	be	VB
40318	4390	4	of	of	IN
40318	4390	5	non	non	JJ
40318	4390	6	-	-	JJ
40318	4390	7	absorbent	absorbent	JJ
40318	4390	8	material	material	NN
40318	4390	9	,	,	,
40318	4390	10	which	which	WDT
40318	4390	11	can	can	MD
40318	4390	12	be	be	VB
40318	4390	13	easily	easily	RB
40318	4390	14	cleaned	clean	VBN
40318	4390	15	,	,	,
40318	4390	16	and	and	CC
40318	4390	17	it	-PRON-	PRP
40318	4390	18	should	should	MD
40318	4390	19	not	not	RB
40318	4390	20	leak	leak	VB
40318	4390	21	.	.	.
40318	4391	1	Concrete	Concrete	NNP
40318	4391	2	makes	make	VBZ
40318	4391	3	the	the	DT
40318	4391	4	best	good	JJS
40318	4391	5	floor	floor	NN
40318	4391	6	of	of	IN
40318	4391	7	any	any	DT
40318	4391	8	material	material	NN
40318	4391	9	used	use	VBN
40318	4391	10	at	at	IN
40318	4391	11	present	present	NN
40318	4391	12	.	.	.
40318	4392	1	It	-PRON-	PRP
40318	4392	2	should	should	MD
40318	4392	3	slope	slope	VB
40318	4392	4	very	very	RB
40318	4392	5	gently	gently	RB
40318	4392	6	to	to	IN
40318	4392	7	the	the	DT
40318	4392	8	drain	drain	NN
40318	4392	9	.	.	.
40318	4393	1	The	the	DT
40318	4393	2	corners	corner	NNS
40318	4393	3	between	between	IN
40318	4393	4	the	the	DT
40318	4393	5	floor	floor	NN
40318	4393	6	and	and	CC
40318	4393	7	side	side	NN
40318	4393	8	walls	wall	NNS
40318	4393	9	should	should	MD
40318	4393	10	be	be	VB
40318	4393	11	rounding	round	VBG
40318	4393	12	to	to	TO
40318	4393	13	make	make	VB
40318	4393	14	cleaning	cleaning	NN
40318	4393	15	easy	easy	JJ
40318	4393	16	.	.	.
40318	4394	1	The	the	DT
40318	4394	2	drain	drain	NN
40318	4394	3	should	should	MD
40318	4394	4	be	be	VB
40318	4394	5	provided	provide	VBN
40318	4394	6	with	with	IN
40318	4394	7	bell	bell	NN
40318	4394	8	traps	trap	NNS
40318	4394	9	to	to	TO
40318	4394	10	prevent	prevent	VB
40318	4394	11	the	the	DT
40318	4394	12	entrance	entrance	NN
40318	4394	13	of	of	IN
40318	4394	14	sewer	sewer	NN
40318	4394	15	gas	gas	NN
40318	4394	16	into	into	IN
40318	4394	17	the	the	DT
40318	4394	18	factory	factory	NN
40318	4394	19	.	.	.
40318	4395	1	If	if	IN
40318	4395	2	the	the	DT
40318	4395	3	traps	trap	NNS
40318	4395	4	and	and	CC
40318	4395	5	floor	floor	NN
40318	4395	6	about	about	IN
40318	4395	7	them	-PRON-	PRP
40318	4395	8	are	be	VBP
40318	4395	9	slightly	slightly	RB
40318	4395	10	depressed	depressed	JJ
40318	4395	11	,	,	,
40318	4395	12	it	-PRON-	PRP
40318	4395	13	will	will	MD
40318	4395	14	help	help	VB
40318	4395	15	to	to	TO
40318	4395	16	make	make	VB
40318	4395	17	the	the	DT
40318	4395	18	floor	floor	NN
40318	4395	19	drain	drain	VB
40318	4395	20	more	more	RBR
40318	4395	21	quickly	quickly	RB
40318	4395	22	.	.	.
40318	4396	1	A	a	DT
40318	4396	2	catch	catch	NN
40318	4396	3	-	-	HYPH
40318	4396	4	basin	basin	NN
40318	4396	5	should	should	MD
40318	4396	6	be	be	VB
40318	4396	7	provided	provide	VBN
40318	4396	8	just	just	RB
40318	4396	9	outside	outside	IN
40318	4396	10	the	the	DT
40318	4396	11	factory	factory	NN
40318	4396	12	for	for	IN
40318	4396	13	all	all	DT
40318	4396	14	solid	solid	JJ
40318	4396	15	material	material	NN
40318	4396	16	which	which	WDT
40318	4396	17	might	may	MD
40318	4396	18	clog	clog	VB
40318	4396	19	the	the	DT
40318	4396	20	sewer	sewer	NN
40318	4396	21	pipe	pipe	NN
40318	4396	22	.	.	.
40318	4397	1	This	this	DT
40318	4397	2	should	should	MD
40318	4397	3	be	be	VB
40318	4397	4	cleaned	clean	VBN
40318	4397	5	three	three	CD
40318	4397	6	or	or	CC
40318	4397	7	four	four	CD
40318	4397	8	times	time	NNS
40318	4397	9	a	a	DT
40318	4397	10	year	year	NN
40318	4397	11	.	.	.
40318	4398	1	[	[	-LRB-
40318	4398	2	Illustration	illustration	NN
40318	4398	3	:	:	:
40318	4398	4	FIG	FIG	NNP
40318	4398	5	.	.	.
40318	4399	1	60.--A	60.--A	NNP
40318	4399	2	well	well	RB
40318	4399	3	arranged	arrange	VBD
40318	4399	4	Cheddar	Cheddar	NNP
40318	4399	5	cheese	cheese	NN
40318	4399	6	factory	factory	NN
40318	4399	7	,	,	,
40318	4399	8	including	include	VBG
40318	4399	9	the	the	DT
40318	4399	10	equipment	equipment	NN
40318	4399	11	for	for	IN
40318	4399	12	the	the	DT
40318	4399	13	manufacture	manufacture	NN
40318	4399	14	of	of	IN
40318	4399	15	whey	whey	NN
40318	4399	16	butter	butter	NN
40318	4399	17	.	.	.
40318	4399	18	]	]	-RRB-
40318	4400	1	+293	+293	NNP
40318	4400	2	.	.	.
40318	4401	1	Arrangement	arrangement	NN
40318	4401	2	of	of	IN
40318	4401	3	machinery	machinery	NN
40318	4401	4	and	and	CC
40318	4401	5	rooms.+--The	rooms.+--the	CD
40318	4401	6	rooms	room	NNS
40318	4401	7	and	and	CC
40318	4401	8	machinery	machinery	NN
40318	4401	9	should	should	MD
40318	4401	10	be	be	VB
40318	4401	11	arranged	arrange	VBN
40318	4401	12	so	so	IN
40318	4401	13	that	that	IN
40318	4401	14	the	the	DT
40318	4401	15	work	work	NN
40318	4401	16	will	will	MD
40318	4401	17	follow	follow	VB
40318	4401	18	the	the	DT
40318	4401	19	natural	natural	JJ
40318	4401	20	sequence	sequence	NN
40318	4401	21	of	of	IN
40318	4401	22	the	the	DT
40318	4401	23	process	process	NN
40318	4401	24	with	with	IN
40318	4401	25	as	as	RB
40318	4401	26	little	little	JJ
40318	4401	27	inconvenience	inconvenience	NN
40318	4401	28	as	as	IN
40318	4401	29	possible	possible	JJ
40318	4401	30	.	.	.
40318	4402	1	Some	some	DT
40318	4402	2	of	of	IN
40318	4402	3	the	the	DT
40318	4402	4	points	point	NNS
40318	4402	5	to	to	TO
40318	4402	6	be	be	VB
40318	4402	7	observed	observe	VBN
40318	4402	8	in	in	IN
40318	4402	9	this	this	DT
40318	4402	10	connection	connection	NN
40318	4402	11	are	be	VBP
40318	4402	12	:	:	:
40318	4402	13	vats	vat	NNS
40318	4402	14	should	should	MD
40318	4402	15	be	be	VB
40318	4402	16	near	near	IN
40318	4402	17	the	the	DT
40318	4402	18	weigh	weigh	NN
40318	4402	19	-	-	HYPH
40318	4402	20	can	can	NN
40318	4402	21	;	;	:
40318	4402	22	boiler	boiler	NN
40318	4402	23	-	-	HYPH
40318	4402	24	room	room	NN
40318	4402	25	near	near	IN
40318	4402	26	the	the	DT
40318	4402	27	work	work	NN
40318	4402	28	room	room	NN
40318	4402	29	;	;	:
40318	4402	30	cheese	cheese	NN
40318	4402	31	presses	press	NNS
40318	4402	32	near	near	IN
40318	4402	33	the	the	DT
40318	4402	34	vats	vat	NNS
40318	4402	35	;	;	:
40318	4402	36	cheese	cheese	NN
40318	4402	37	presses	press	NNS
40318	4402	38	near	near	IN
40318	4402	39	the	the	DT
40318	4402	40	curing	curing	NN
40318	4402	41	-	-	HYPH
40318	4402	42	rooms	room	NNS
40318	4402	43	and	and	CC
40318	4402	44	the	the	DT
40318	4402	45	like	like	JJ
40318	4402	46	.	.	.
40318	4403	1	Fig	fig	NN
40318	4403	2	.	.	.
40318	4404	1	60	60	CD
40318	4404	2	shows	show	VBZ
40318	4404	3	a	a	DT
40318	4404	4	well	well	RB
40318	4404	5	arranged	arrange	VBN
40318	4404	6	Cheddar	Cheddar	NNP
40318	4404	7	cheese	cheese	NN
40318	4404	8	factory	factory	NN
40318	4404	9	.	.	.
40318	4405	1	The	the	DT
40318	4405	2	necessary	necessary	JJ
40318	4405	3	machinery	machinery	NN
40318	4405	4	and	and	CC
40318	4405	5	rooms	room	NNS
40318	4405	6	for	for	IN
40318	4405	7	the	the	DT
40318	4405	8	manufacture	manufacture	NN
40318	4405	9	of	of	IN
40318	4405	10	whey	whey	NN
40318	4405	11	butter	butter	NN
40318	4405	12	are	be	VBP
40318	4405	13	included	include	VBN
40318	4405	14	.	.	.
40318	4406	1	In	in	IN
40318	4406	2	this	this	DT
40318	4406	3	plan	plan	NN
40318	4406	4	,	,	,
40318	4406	5	the	the	DT
40318	4406	6	attic	attic	NN
40318	4406	7	contains	contain	VBZ
40318	4406	8	the	the	DT
40318	4406	9	store	store	NN
40318	4406	10	-	-	HYPH
40318	4406	11	room	room	NN
40318	4406	12	and	and	CC
40318	4406	13	the	the	DT
40318	4406	14	whey	whey	NN
40318	4406	15	tanks	tank	VBZ
40318	4406	16	.	.	.
40318	4407	1	The	the	DT
40318	4407	2	whey	whey	NN
40318	4407	3	is	be	VBZ
40318	4407	4	forced	force	VBN
40318	4407	5	from	from	IN
40318	4407	6	the	the	DT
40318	4407	7	vats	vat	NNS
40318	4407	8	into	into	IN
40318	4407	9	the	the	DT
40318	4407	10	tanks	tank	NNS
40318	4407	11	with	with	IN
40318	4407	12	a	a	DT
40318	4407	13	steam	steam	NN
40318	4407	14	jet	jet	NN
40318	4407	15	and	and	CC
40318	4407	16	then	then	RB
40318	4407	17	runs	run	VBZ
40318	4407	18	by	by	IN
40318	4407	19	gravity	gravity	NN
40318	4407	20	to	to	IN
40318	4407	21	the	the	DT
40318	4407	22	separator	separator	NN
40318	4407	23	.	.	.
40318	4408	1	Slides	slide	NNS
40318	4408	2	are	be	VBP
40318	4408	3	provided	provide	VBN
40318	4408	4	in	in	IN
40318	4408	5	the	the	DT
40318	4408	6	walls	wall	NNS
40318	4408	7	of	of	IN
40318	4408	8	the	the	DT
40318	4408	9	ice	ice	NN
40318	4408	10	storage	storage	NN
40318	4408	11	to	to	TO
40318	4408	12	regulate	regulate	VB
40318	4408	13	the	the	DT
40318	4408	14	flow	flow	NN
40318	4408	15	of	of	IN
40318	4408	16	air	air	NN
40318	4408	17	into	into	IN
40318	4408	18	the	the	DT
40318	4408	19	curing	curing	NN
40318	4408	20	-	-	HYPH
40318	4408	21	room	room	NN
40318	4408	22	and	and	CC
40318	4408	23	butter	butter	NN
40318	4408	24	refrigerator	refrigerator	NN
40318	4408	25	.	.	.
40318	4409	1	In	in	IN
40318	4409	2	order	order	NN
40318	4409	3	to	to	TO
40318	4409	4	have	have	VB
40318	4409	5	a	a	DT
40318	4409	6	smaller	small	JJR
40318	4409	7	boiler	boiler	NN
40318	4409	8	,	,	,
40318	4409	9	a	a	DT
40318	4409	10	gasolene	gasolene	NN
40318	4409	11	engine	engine	NN
40318	4409	12	is	be	VBZ
40318	4409	13	used	use	VBN
40318	4409	14	to	to	TO
40318	4409	15	run	run	VB
40318	4409	16	the	the	DT
40318	4409	17	separator	separator	NN
40318	4409	18	,	,	,
40318	4409	19	churn	churn	NNP
40318	4409	20	and	and	CC
40318	4409	21	curd	curd	NN
40318	4409	22	-	-	HYPH
40318	4409	23	mill	mill	NN
40318	4409	24	.	.	.
40318	4410	1	The	the	DT
40318	4410	2	plan	plan	NN
40318	4410	3	can	can	MD
40318	4410	4	be	be	VB
40318	4410	5	modified	modify	VBN
40318	4410	6	to	to	TO
40318	4410	7	use	use	VB
40318	4410	8	the	the	DT
40318	4410	9	upstairs	upstairs	NN
40318	4410	10	for	for	IN
40318	4410	11	a	a	DT
40318	4410	12	curing	curing	JJ
40318	4410	13	-	-	HYPH
40318	4410	14	room	room	NN
40318	4410	15	so	so	IN
40318	4410	16	that	that	IN
40318	4410	17	the	the	DT
40318	4410	18	size	size	NN
40318	4410	19	of	of	IN
40318	4410	20	the	the	DT
40318	4410	21	factory	factory	NN
40318	4410	22	may	may	MD
40318	4410	23	be	be	VB
40318	4410	24	reduced	reduce	VBN
40318	4410	25	.	.	.
40318	4411	1	The	the	DT
40318	4411	2	whey	whey	NN
40318	4411	3	butter	butter	NN
40318	4411	4	could	could	MD
40318	4411	5	be	be	VB
40318	4411	6	shifted	shift	VBN
40318	4411	7	to	to	IN
40318	4411	8	a	a	DT
40318	4411	9	small	small	JJ
40318	4411	10	room	room	NN
40318	4411	11	where	where	WRB
40318	4411	12	the	the	DT
40318	4411	13	curing	curing	NN
40318	4411	14	-	-	HYPH
40318	4411	15	room	room	NN
40318	4411	16	now	now	RB
40318	4411	17	is	be	VBZ
40318	4411	18	and	and	CC
40318	4411	19	the	the	DT
40318	4411	20	boiler	boiler	NN
40318	4411	21	-	-	HYPH
40318	4411	22	room	room	NN
40318	4411	23	added	add	VBD
40318	4411	24	as	as	IN
40318	4411	25	a	a	DT
40318	4411	26	"	"	``
40318	4411	27	lean	lean	NN
40318	4411	28	-	-	HYPH
40318	4411	29	to	to	IN
40318	4411	30	"	"	``
40318	4411	31	at	at	IN
40318	4411	32	one	one	CD
40318	4411	33	side	side	NN
40318	4411	34	of	of	IN
40318	4411	35	the	the	DT
40318	4411	36	building	building	NN
40318	4411	37	.	.	.
40318	4412	1	This	this	DT
40318	4412	2	would	would	MD
40318	4412	3	materially	materially	RB
40318	4412	4	reduce	reduce	VB
40318	4412	5	the	the	DT
40318	4412	6	size	size	NN
40318	4412	7	of	of	IN
40318	4412	8	the	the	DT
40318	4412	9	main	main	JJ
40318	4412	10	building	building	NN
40318	4412	11	.	.	.
40318	4413	1	Another	another	DT
40318	4413	2	plan	plan	NN
40318	4413	3	(	(	-LRB-
40318	4413	4	Fig	fig	NN
40318	4413	5	.	.	.
40318	4414	1	61	61	CD
40318	4414	2	)	)	-RRB-
40318	4414	3	shows	show	VBZ
40318	4414	4	the	the	DT
40318	4414	5	arrangement	arrangement	NN
40318	4414	6	of	of	IN
40318	4414	7	a	a	DT
40318	4414	8	Cheddar	Cheddar	NNP
40318	4414	9	cheese	cheese	NN
40318	4414	10	factory	factory	NN
40318	4414	11	without	without	IN
40318	4414	12	the	the	DT
40318	4414	13	whey	whey	NNP
40318	4414	14	butter	butter	NN
40318	4414	15	apparatus	apparatus	NN
40318	4414	16	.	.	.
40318	4415	1	The	the	DT
40318	4415	2	location	location	NN
40318	4415	3	of	of	IN
40318	4415	4	the	the	DT
40318	4415	5	drain	drain	NN
40318	4415	6	between	between	IN
40318	4415	7	the	the	DT
40318	4415	8	vats	vat	NNS
40318	4415	9	might	may	MD
40318	4415	10	be	be	VB
40318	4415	11	criticized	criticize	VBN
40318	4415	12	.	.	.
40318	4416	1	In	in	IN
40318	4416	2	Fig	Fig	NNP
40318	4416	3	.	.	.
40318	4417	1	62	62	CD
40318	4417	2	is	be	VBZ
40318	4417	3	shown	show	VBN
40318	4417	4	the	the	DT
40318	4417	5	arrangement	arrangement	NN
40318	4417	6	of	of	IN
40318	4417	7	a	a	DT
40318	4417	8	combined	combined	JJ
40318	4417	9	butter	butter	NN
40318	4417	10	and	and	CC
40318	4417	11	cheese	cheese	NN
40318	4417	12	factory	factory	NN
40318	4417	13	.	.	.
40318	4418	1	Fig	fig	NN
40318	4418	2	.	.	.
40318	4419	1	63	63	CD
40318	4419	2	shows	show	VBZ
40318	4419	3	the	the	DT
40318	4419	4	possible	possible	JJ
40318	4419	5	arrangement	arrangement	NN
40318	4419	6	of	of	IN
40318	4419	7	a	a	DT
40318	4419	8	Limburger	Limburger	NNP
40318	4419	9	factory	factory	NN
40318	4419	10	.	.	.
40318	4420	1	The	the	DT
40318	4420	2	size	size	NN
40318	4420	3	of	of	IN
40318	4420	4	this	this	DT
40318	4420	5	factory	factory	NN
40318	4420	6	could	could	MD
40318	4420	7	be	be	VB
40318	4420	8	reduced	reduce	VBN
40318	4420	9	by	by	IN
40318	4420	10	having	have	VBG
40318	4420	11	the	the	DT
40318	4420	12	salting	salt	VBG
40318	4420	13	tables	table	NNS
40318	4420	14	closer	close	RBR
40318	4420	15	together	together	RB
40318	4420	16	.	.	.
40318	4421	1	In	in	IN
40318	4421	2	a	a	DT
40318	4421	3	Cheddar	Cheddar	NNP
40318	4421	4	cheese	cheese	NN
40318	4421	5	factory	factory	NN
40318	4421	6	,	,	,
40318	4421	7	the	the	DT
40318	4421	8	curing	curing	NN
40318	4421	9	-	-	HYPH
40318	4421	10	room	room	NN
40318	4421	11	may	may	MD
40318	4421	12	be	be	VB
40318	4421	13	over	over	IN
40318	4421	14	the	the	DT
40318	4421	15	manufacturing	manufacturing	NN
40318	4421	16	room	room	NN
40318	4421	17	.	.	.
40318	4422	1	This	this	DT
40318	4422	2	makes	make	VBZ
40318	4422	3	considerable	considerable	JJ
40318	4422	4	work	work	NN
40318	4422	5	in	in	IN
40318	4422	6	carrying	carry	VBG
40318	4422	7	the	the	DT
40318	4422	8	cheese	cheese	NN
40318	4422	9	up	up	RP
40318	4422	10	and	and	CC
40318	4422	11	down	down	RB
40318	4422	12	.	.	.
40318	4423	1	A	a	DT
40318	4423	2	small	small	JJ
40318	4423	3	elevator	elevator	NN
40318	4423	4	may	may	MD
40318	4423	5	be	be	VB
40318	4423	6	used	use	VBN
40318	4423	7	for	for	IN
40318	4423	8	this	this	DT
40318	4423	9	purpose	purpose	NN
40318	4423	10	.	.	.
40318	4424	1	The	the	DT
40318	4424	2	same	same	JJ
40318	4424	3	principle	principle	NN
40318	4424	4	holds	hold	VBZ
40318	4424	5	in	in	IN
40318	4424	6	cheese	cheese	NN
40318	4424	7	factories	factory	NNS
40318	4424	8	in	in	IN
40318	4424	9	which	which	WDT
40318	4424	10	other	other	JJ
40318	4424	11	varieties	variety	NNS
40318	4424	12	of	of	IN
40318	4424	13	cheese	cheese	NN
40318	4424	14	are	be	VBP
40318	4424	15	made	make	VBN
40318	4424	16	;	;	:
40318	4424	17	the	the	DT
40318	4424	18	floors	floor	NNS
40318	4424	19	should	should	MD
40318	4424	20	be	be	VB
40318	4424	21	on	on	IN
40318	4424	22	one	one	CD
40318	4424	23	level	level	NN
40318	4424	24	so	so	RB
40318	4424	25	far	far	RB
40318	4424	26	as	as	IN
40318	4424	27	possible	possible	JJ
40318	4424	28	.	.	.
40318	4425	1	There	there	EX
40318	4425	2	is	be	VBZ
40318	4425	3	danger	danger	NN
40318	4425	4	of	of	IN
40318	4425	5	the	the	DT
40318	4425	6	overhead	overhead	JJ
40318	4425	7	curing	curing	NN
40318	4425	8	-	-	HYPH
40318	4425	9	room	room	NN
40318	4425	10	becoming	become	VBG
40318	4425	11	too	too	RB
40318	4425	12	hot	hot	JJ
40318	4425	13	and	and	CC
40318	4425	14	causing	cause	VBG
40318	4425	15	the	the	DT
40318	4425	16	cheese	cheese	NN
40318	4425	17	to	to	TO
40318	4425	18	leak	leak	VB
40318	4425	19	fat	fat	NN
40318	4425	20	.	.	.
40318	4426	1	Shelves	shelf	NNS
40318	4426	2	or	or	CC
40318	4426	3	tables	table	NNS
40318	4426	4	should	should	MD
40318	4426	5	be	be	VB
40318	4426	6	provided	provide	VBN
40318	4426	7	on	on	IN
40318	4426	8	which	which	WDT
40318	4426	9	to	to	TO
40318	4426	10	put	put	VB
40318	4426	11	and	and	CC
40318	4426	12	keep	keep	VB
40318	4426	13	the	the	DT
40318	4426	14	utensils	utensil	NNS
40318	4426	15	.	.	.
40318	4427	1	The	the	DT
40318	4427	2	utensils	utensil	NNS
40318	4427	3	should	should	MD
40318	4427	4	never	never	RB
40318	4427	5	be	be	VB
40318	4427	6	placed	place	VBN
40318	4427	7	on	on	IN
40318	4427	8	the	the	DT
40318	4427	9	floor	floor	NN
40318	4427	10	.	.	.
40318	4428	1	[	[	-LRB-
40318	4428	2	Illustration	illustration	NN
40318	4428	3	:	:	:
40318	4428	4	FIG	FIG	NNP
40318	4428	5	.	.	.
40318	4429	1	61.--Plan	61.--plan	LS
40318	4429	2	of	of	IN
40318	4429	3	Cheddar	Cheddar	NNP
40318	4429	4	cheese	cheese	NN
40318	4429	5	factory	factory	NN
40318	4429	6	without	without	IN
40318	4429	7	whey	whey	NN
40318	4429	8	butter	butter	NN
40318	4429	9	equipment	equipment	NN
40318	4429	10	.	.	.
40318	4430	1	1	1	LS
40318	4430	2	,	,	,
40318	4430	3	Boiler	Boiler	NNP
40318	4430	4	;	;	:
40318	4430	5	2	2	CD
40318	4430	6	,	,	,
40318	4430	7	sink	sink	NN
40318	4430	8	;	;	:
40318	4430	9	3	3	CD
40318	4430	10	,	,	,
40318	4430	11	hot	hot	JJ
40318	4430	12	water	water	NN
40318	4430	13	barrel	barrel	NN
40318	4430	14	for	for	IN
40318	4430	15	scalding	scald	VBG
40318	4430	16	utensils	utensil	NNS
40318	4430	17	;	;	:
40318	4430	18	4	4	CD
40318	4430	19	,	,	,
40318	4430	20	cheese	cheese	NN
40318	4430	21	vats	vat	NNS
40318	4430	22	;	;	:
40318	4430	23	5	5	CD
40318	4430	24	,	,	,
40318	4430	25	6	6	CD
40318	4430	26	,	,	,
40318	4430	27	cheese	cheese	NN
40318	4430	28	presses	press	NNS
40318	4430	29	;	;	:
40318	4430	30	7	7	LS
40318	4430	31	,	,	,
40318	4430	32	weigh	weigh	NN
40318	4430	33	-	-	HYPH
40318	4430	34	can	can	MD
40318	4430	35	;	;	:
40318	4430	36	8	8	CD
40318	4430	37	,	,	,
40318	4430	38	desk	desk	NN
40318	4430	39	;	;	:
40318	4430	40	9	9	CD
40318	4430	41	,	,	,
40318	4430	42	Babcock	Babcock	NNP
40318	4430	43	tester	tester	NN
40318	4430	44	;	;	:
40318	4430	45	10	10	CD
40318	4430	46	,	,	,
40318	4430	47	shelf	shelf	NN
40318	4430	48	;	;	:
40318	4430	49	11	11	CD
40318	4430	50	,	,	,
40318	4430	51	paraffine	paraffine	NN
40318	4430	52	tank	tank	NN
40318	4430	53	;	;	:
40318	4430	54	12	12	CD
40318	4430	55	,	,	,
40318	4430	56	cheese	cheese	NN
40318	4430	57	shelves	shelf	NNS
40318	4430	58	.	.	.
40318	4430	59	]	]	-RRB-
40318	4431	1	[	[	-LRB-
40318	4431	2	Illustration	illustration	NN
40318	4431	3	:	:	:
40318	4431	4	FIG	FIG	NNP
40318	4431	5	.	.	.
40318	4432	1	62.--Combined	62.--combined	CD
40318	4432	2	Cheddar	Cheddar	NNP
40318	4432	3	cheese	cheese	NN
40318	4432	4	and	and	CC
40318	4432	5	butter	butter	NN
40318	4432	6	factory	factory	NN
40318	4432	7	.	.	.
40318	4433	1	1	1	LS
40318	4433	2	,	,	,
40318	4433	3	Boiler	Boiler	NNP
40318	4433	4	;	;	:
40318	4433	5	2	2	CD
40318	4433	6	,	,	,
40318	4433	7	engine	engine	NN
40318	4433	8	;	;	:
40318	4433	9	3	3	CD
40318	4433	10	,	,	,
40318	4433	11	water	water	NN
40318	4433	12	pump	pump	NN
40318	4433	13	;	;	:
40318	4433	14	4	4	CD
40318	4433	15	,	,	,
40318	4433	16	work	work	NN
40318	4433	17	bench	bench	NN
40318	4433	18	;	;	:
40318	4433	19	5	5	CD
40318	4433	20	,	,	,
40318	4433	21	wash	wash	NN
40318	4433	22	sink	sink	NN
40318	4433	23	;	;	:
40318	4433	24	6	6	CD
40318	4433	25	,	,	,
40318	4433	26	press	press	NN
40318	4433	27	;	;	:
40318	4433	28	7	7	CD
40318	4433	29	,	,	,
40318	4433	30	elevator	elevator	NN
40318	4433	31	;	;	:
40318	4433	32	8	8	CD
40318	4433	33	,	,	,
40318	4433	34	cheese	cheese	NN
40318	4433	35	vats	vat	NNS
40318	4433	36	;	;	:
40318	4433	37	9	9	CD
40318	4433	38	,	,	,
40318	4433	39	separator	separator	NN
40318	4433	40	;	;	:
40318	4433	41	10	10	CD
40318	4433	42	,	,	,
40318	4433	43	milk	milk	NN
40318	4433	44	heater	heater	NN
40318	4433	45	;	;	:
40318	4433	46	11	11	CD
40318	4433	47	,	,	,
40318	4433	48	milk	milk	NN
40318	4433	49	receiving	receive	VBG
40318	4433	50	vat	vat	NN
40318	4433	51	;	;	:
40318	4433	52	12	12	CD
40318	4433	53	,	,	,
40318	4433	54	press	press	NN
40318	4433	55	;	;	:
40318	4433	56	13	13	CD
40318	4433	57	,	,	,
40318	4433	58	shelf	shelf	NN
40318	4433	59	;	;	:
40318	4433	60	14	14	CD
40318	4433	61	,	,	,
40318	4433	62	Babcock	Babcock	NNP
40318	4433	63	tester	tester	NN
40318	4433	64	;	;	:
40318	4433	65	15	15	CD
40318	4433	66	,	,	,
40318	4433	67	weigh	weigh	NN
40318	4433	68	-	-	HYPH
40318	4433	69	can	can	NN
40318	4433	70	;	;	:
40318	4433	71	16	16	CD
40318	4433	72	,	,	,
40318	4433	73	churn	churn	NN
40318	4433	74	;	;	:
40318	4433	75	17	17	CD
40318	4433	76	,	,	,
40318	4433	77	starter	starter	NN
40318	4433	78	;	;	:
40318	4433	79	18	18	CD
40318	4433	80	,	,	,
40318	4433	81	cream	cream	NN
40318	4433	82	ripener	ripener	NN
40318	4433	83	and	and	CC
40318	4433	84	pasteurizer	pasteurizer	NN
40318	4433	85	;	;	:
40318	4433	86	19	19	CD
40318	4433	87	,	,	,
40318	4433	88	refrigerator	refrigerator	NN
40318	4433	89	;	;	:
40318	4433	90	20	20	CD
40318	4433	91	,	,	,
40318	4433	92	milk	milk	NN
40318	4433	93	sheet	sheet	NN
40318	4433	94	and	and	CC
40318	4433	95	sample	sample	NN
40318	4433	96	jar	jar	NN
40318	4433	97	;	;	:
40318	4433	98	21	21	CD
40318	4433	99	,	,	,
40318	4433	100	milk	milk	NN
40318	4433	101	pump	pump	NN
40318	4433	102	.	.	.
40318	4433	103	]	]	-RRB-
40318	4434	1	+294	+294	NNP
40318	4434	2	.	.	.
40318	4435	1	Arrangements	arrangement	NNS
40318	4435	2	for	for	IN
40318	4435	3	cleanliness.+--A	cleanliness.+--a	NN
40318	4435	4	sink	sink	NN
40318	4435	5	for	for	IN
40318	4435	6	washing	wash	VBG
40318	4435	7	the	the	DT
40318	4435	8	utensils	utensil	NNS
40318	4435	9	should	should	MD
40318	4435	10	be	be	VB
40318	4435	11	provided	provide	VBN
40318	4435	12	and	and	CC
40318	4435	13	boiling	boil	VBG
40318	4435	14	water	water	NN
40318	4435	15	to	to	TO
40318	4435	16	scald	scald	VB
40318	4435	17	them	-PRON-	PRP
40318	4435	18	after	after	IN
40318	4435	19	washing	wash	VBG
40318	4435	20	.	.	.
40318	4436	1	After	after	IN
40318	4436	2	being	be	VBG
40318	4436	3	scalded	scald	VBN
40318	4436	4	,	,	,
40318	4436	5	tin	tin	JJ
40318	4436	6	utensils	utensil	NNS
40318	4436	7	dry	dry	VBP
40318	4436	8	quickly	quickly	RB
40318	4436	9	without	without	IN
40318	4436	10	rusting	rust	VBG
40318	4436	11	.	.	.
40318	4437	1	The	the	DT
40318	4437	2	boiling	boiling	NN
40318	4437	3	water	water	NN
40318	4437	4	may	may	MD
40318	4437	5	be	be	VB
40318	4437	6	obtained	obtain	VBN
40318	4437	7	by	by	IN
40318	4437	8	placing	place	VBG
40318	4437	9	a	a	DT
40318	4437	10	steam	steam	NN
40318	4437	11	pipe	pipe	NN
40318	4437	12	in	in	IN
40318	4437	13	a	a	DT
40318	4437	14	barrel	barrel	NN
40318	4437	15	of	of	IN
40318	4437	16	water	water	NN
40318	4437	17	and	and	CC
40318	4437	18	turning	turn	VBG
40318	4437	19	on	on	RP
40318	4437	20	the	the	DT
40318	4437	21	steam	steam	NN
40318	4437	22	.	.	.
40318	4438	1	The	the	DT
40318	4438	2	utensils	utensil	NNS
40318	4438	3	can	can	MD
40318	4438	4	then	then	RB
40318	4438	5	be	be	VB
40318	4438	6	washed	wash	VBN
40318	4438	7	clean	clean	JJ
40318	4438	8	,	,	,
40318	4438	9	dipped	dip	VBN
40318	4438	10	in	in	IN
40318	4438	11	this	this	DT
40318	4438	12	barrel	barrel	NN
40318	4438	13	of	of	IN
40318	4438	14	boiling	boil	VBG
40318	4438	15	water	water	NN
40318	4438	16	and	and	CC
40318	4438	17	put	put	VBD
40318	4438	18	in	in	IN
40318	4438	19	their	-PRON-	PRP$
40318	4438	20	place	place	NN
40318	4438	21	.	.	.
40318	4439	1	Too	too	RB
40318	4439	2	much	much	JJ
40318	4439	3	emphasis	emphasis	NN
40318	4439	4	can	can	MD
40318	4439	5	not	not	RB
40318	4439	6	be	be	VB
40318	4439	7	laid	lay	VBN
40318	4439	8	on	on	IN
40318	4439	9	keeping	keep	VBG
40318	4439	10	the	the	DT
40318	4439	11	factory	factory	NN
40318	4439	12	itself	-PRON-	PRP
40318	4439	13	,	,	,
40318	4439	14	the	the	DT
40318	4439	15	utensils	utensil	NNS
40318	4439	16	and	and	CC
40318	4439	17	the	the	DT
40318	4439	18	surroundings	surrounding	NNS
40318	4439	19	clean	clean	JJ
40318	4439	20	.	.	.
40318	4440	1	This	this	DT
40318	4440	2	will	will	MD
40318	4440	3	prevent	prevent	VB
40318	4440	4	the	the	DT
40318	4440	5	development	development	NN
40318	4440	6	of	of	IN
40318	4440	7	mold	mold	NN
40318	4440	8	.	.	.
40318	4441	1	Cases	case	NNS
40318	4441	2	are	be	VBP
40318	4441	3	known	know	VBN
40318	4441	4	in	in	IN
40318	4441	5	which	which	WDT
40318	4441	6	the	the	DT
40318	4441	7	cheese	cheese	NN
40318	4441	8	factory	factory	NN
40318	4441	9	was	be	VBD
40318	4441	10	allowed	allow	VBN
40318	4441	11	to	to	TO
40318	4441	12	become	become	VB
40318	4441	13	very	very	RB
40318	4441	14	dirty	dirty	JJ
40318	4441	15	,	,	,
40318	4441	16	so	so	IN
40318	4441	17	that	that	IN
40318	4441	18	a	a	DT
40318	4441	19	red	red	JJ
40318	4441	20	mold	mold	NN
40318	4441	21	developed	develop	VBD
40318	4441	22	.	.	.
40318	4442	1	This	this	DT
40318	4442	2	eventually	eventually	RB
40318	4442	3	got	get	VBD
40318	4442	4	into	into	IN
40318	4442	5	the	the	DT
40318	4442	6	cheese	cheese	NN
40318	4442	7	and	and	CC
40318	4442	8	caused	cause	VBD
40318	4442	9	red	red	JJ
40318	4442	10	spots	spot	NNS
40318	4442	11	.	.	.
40318	4443	1	[	[	-LRB-
40318	4443	2	131	131	CD
40318	4443	3	]	]	-RRB-
40318	4443	4	They	-PRON-	PRP
40318	4443	5	are	be	VBP
40318	4443	6	called	call	VBN
40318	4443	7	rust	rust	NN
40318	4443	8	spots	spot	NNS
40318	4443	9	.	.	.
40318	4444	1	All	all	DT
40318	4444	2	doors	door	NNS
40318	4444	3	and	and	CC
40318	4444	4	windows	window	NNS
40318	4444	5	should	should	MD
40318	4444	6	be	be	VB
40318	4444	7	screened	screen	VBN
40318	4444	8	to	to	TO
40318	4444	9	keep	keep	VB
40318	4444	10	out	out	RP
40318	4444	11	flies	fly	NNS
40318	4444	12	.	.	.
40318	4445	1	[	[	-LRB-
40318	4445	2	Illustration	illustration	NN
40318	4445	3	:	:	:
40318	4445	4	FIG	FIG	NNP
40318	4445	5	.	.	.
40318	4446	1	63.--A	63.--A	NNP
40318	4446	2	Limburger	Limburger	NNP
40318	4446	3	cheese	cheese	NN
40318	4446	4	factory	factory	NN
40318	4446	5	.	.	.
40318	4446	6	]	]	-RRB-
40318	4447	1	+295	+295	NNP
40318	4447	2	.	.	.
40318	4448	1	Equipment	equipment	NN
40318	4448	2	and	and	CC
40318	4448	3	supplies	supply	NNS
40318	4448	4	list.+--The	list.+--the	CD
40318	4448	5	following	follow	VBG
40318	4448	6	utensils	utensil	NNS
40318	4448	7	will	will	MD
40318	4448	8	be	be	VB
40318	4448	9	needed	need	VBN
40318	4448	10	in	in	IN
40318	4448	11	a	a	DT
40318	4448	12	Cheddar	Cheddar	NNP
40318	4448	13	cheese	cheese	NN
40318	4448	14	factory	factory	NN
40318	4448	15	to	to	TO
40318	4448	16	handle	handle	VB
40318	4448	17	10,000	10,000	CD
40318	4448	18	pounds	pound	NNS
40318	4448	19	of	of	IN
40318	4448	20	milk	milk	NN
40318	4448	21	daily	daily	JJ
40318	4448	22	:	:	:
40318	4448	23	1	1	CD
40318	4448	24	5-H.	5-h.	CD
40318	4448	25	P.	P.	NNP
40318	4448	26	boiler	boiler	NN
40318	4448	27	;	;	:
40318	4448	28	1	1	CD
40318	4448	29	60-gallon	60-gallon	CD
40318	4448	30	weigh	weigh	NN
40318	4448	31	-	-	HYPH
40318	4448	32	can	can	NN
40318	4448	33	;	;	:
40318	4448	34	1	1	CD
40318	4448	35	conductor	conductor	NN
40318	4448	36	head	head	NN
40318	4448	37	and	and	CC
40318	4448	38	trough	trough	NN
40318	4448	39	;	;	:
40318	4448	40	1	1	CD
40318	4448	41	platform	platform	NN
40318	4448	42	scale	scale	NN
40318	4448	43	;	;	:
40318	4448	44	1	1	CD
40318	4448	45	Babcock	Babcock	NNP
40318	4448	46	tester	tester	NN
40318	4448	47	,	,	,
40318	4448	48	glassware	glassware	VB
40318	4448	49	and	and	CC
40318	4448	50	sample	sample	VB
40318	4448	51	bottles	bottle	NNS
40318	4448	52	;	;	:
40318	4448	53	2	2	CD
40318	4448	54	700-gallon	700-gallon	CD
40318	4448	55	cheese	cheese	NN
40318	4448	56	vats	vat	NNS
40318	4448	57	;	;	:
40318	4448	58	2	2	CD
40318	4448	59	gang	gang	NN
40318	4448	60	cheese	cheese	NN
40318	4448	61	presses	press	NNS
40318	4448	62	;	;	:
40318	4448	63	1	1	CD
40318	4448	64	curd	curd	NN
40318	4448	65	-	-	HYPH
40318	4448	66	mill	mill	NN
40318	4448	67	;	;	:
40318	4448	68	2	2	CD
40318	4448	69	curd	curd	NN
40318	4448	70	-	-	HYPH
40318	4448	71	knives	knife	NNS
40318	4448	72	;	;	:
40318	4448	73	30	30	CD
40318	4448	74	cheese	cheese	NN
40318	4448	75	hoops	hoop	NNS
40318	4448	76	;	;	:
40318	4448	77	1	1	CD
40318	4448	78	whey	whey	NN
40318	4448	79	strainer	strainer	NN
40318	4448	80	;	;	:
40318	4448	81	1	1	CD
40318	4448	82	curd	curd	NN
40318	4448	83	scoop	scoop	NN
40318	4448	84	;	;	:
40318	4448	85	1	1	CD
40318	4448	86	long	long	RB
40318	4448	87	-	-	HYPH
40318	4448	88	handled	handle	VBN
40318	4448	89	dipper	dipper	NN
40318	4448	90	;	;	:
40318	4448	91	1	1	CD
40318	4448	92	strainer	strainer	NN
40318	4448	93	dipper	dipper	NN
40318	4448	94	;	;	:
40318	4448	95	1	1	CD
40318	4448	96	siphon	siphon	NNP
40318	4448	97	;	;	:
40318	4448	98	1	1	CD
40318	4448	99	cheese	cheese	NN
40318	4448	100	knife	knife	NN
40318	4448	101	;	;	:
40318	4448	102	1	1	CD
40318	4448	103	glass	glass	NN
40318	4448	104	graduate	graduate	NN
40318	4448	105	;	;	:
40318	4448	106	1	1	CD
40318	4448	107	cheese	cheese	NN
40318	4448	108	-	-	HYPH
40318	4448	109	trier	trier	NN
40318	4448	110	;	;	:
40318	4448	111	1	1	CD
40318	4448	112	speed	speed	NN
40318	4448	113	knife	knife	NN
40318	4448	114	;	;	:
40318	4448	115	1	1	CD
40318	4448	116	paraffine	paraffine	NN
40318	4448	117	tank	tank	NN
40318	4448	118	;	;	:
40318	4448	119	1	1	CD
40318	4448	120	Marschall	Marschall	NNP
40318	4448	121	rennet	rennet	NN
40318	4448	122	test	test	NN
40318	4448	123	;	;	:
40318	4448	124	1	1	CD
40318	4448	125	lactometer	lactometer	NN
40318	4448	126	;	;	:
40318	4448	127	1	1	CD
40318	4448	128	milk	milk	NN
40318	4448	129	can	can	MD
40318	4448	130	hoist	hoist	VB
40318	4448	131	;	;	:
40318	4448	132	1	1	CD
40318	4448	133	acid	acid	NN
40318	4448	134	test	test	NN
40318	4448	135	;	;	:
40318	4448	136	1	1	CD
40318	4448	137	sink	sink	NN
40318	4448	138	;	;	:
40318	4448	139	1	1	CD
40318	4448	140	40-quart	40-quart	CD
40318	4448	141	milk	milk	NN
40318	4448	142	can	can	MD
40318	4448	143	;	;	:
40318	4448	144	3	3	CD
40318	4448	145	pails	pail	NNS
40318	4448	146	;	;	:
40318	4448	147	3	3	CD
40318	4448	148	shot	shot	NN
40318	4448	149	-	-	HYPH
40318	4448	150	gun	gun	NN
40318	4448	151	cans	can	NNS
40318	4448	152	for	for	IN
40318	4448	153	starter	starter	NN
40318	4448	154	;	;	:
40318	4448	155	3	3	CD
40318	4448	156	thermometers	thermometer	NNS
40318	4448	157	;	;	:
40318	4448	158	brushes	brush	NNS
40318	4448	159	and	and	CC
40318	4448	160	brooms	broom	NNS
40318	4448	161	;	;	:
40318	4448	162	1	1	CD
40318	4448	163	Wisconsin	Wisconsin	NNP
40318	4448	164	curd	curd	NN
40318	4448	165	test	test	NN
40318	4448	166	or	or	CC
40318	4448	167	fruit	fruit	NN
40318	4448	168	jars	jar	NNS
40318	4448	169	for	for	IN
40318	4448	170	same	same	JJ
40318	4448	171	;	;	:
40318	4448	172	1	1	CD
40318	4448	173	set	set	NN
40318	4448	174	counter	counter	NN
40318	4448	175	scales	scale	NNS
40318	4448	176	;	;	:
40318	4448	177	2	2	CD
40318	4448	178	curd	curd	NN
40318	4448	179	rakes	rake	NNS
40318	4448	180	.	.	.
40318	4449	1	If	if	IN
40318	4449	2	whey	whey	NN
40318	4449	3	butter	butter	NN
40318	4449	4	is	be	VBZ
40318	4449	5	made	make	VBN
40318	4449	6	,	,	,
40318	4449	7	the	the	DT
40318	4449	8	equipment	equipment	NN
40318	4449	9	should	should	MD
40318	4449	10	include	include	VB
40318	4449	11	:	:	:
40318	4449	12	Tanks	tank	NNS
40318	4449	13	to	to	TO
40318	4449	14	hold	hold	VB
40318	4449	15	the	the	DT
40318	4449	16	whey	whey	NN
40318	4449	17	;	;	:
40318	4449	18	separator	separator	NN
40318	4449	19	;	;	,
40318	4449	20	cream	cream	NN
40318	4449	21	ripening	ripen	VBG
40318	4449	22	vat	vat	NN
40318	4449	23	;	;	:
40318	4449	24	churn	churn	NN
40318	4449	25	;	;	:
40318	4449	26	butter	butter	NN
40318	4449	27	-	-	HYPH
40318	4449	28	worker	worker	NN
40318	4449	29	;	;	:
40318	4449	30	butter	butter	NN
40318	4449	31	refrigerator	refrigerator	NN
40318	4449	32	;	;	:
40318	4449	33	large	large	JJ
40318	4449	34	boiler	boiler	NN
40318	4449	35	and	and	CC
40318	4449	36	steam	steam	NN
40318	4449	37	engine	engine	NN
40318	4449	38	or	or	CC
40318	4449	39	gasolene	gasolene	NN
40318	4449	40	engine	engine	NN
40318	4449	41	.	.	.
40318	4450	1	The	the	DT
40318	4450	2	following	follow	VBG
40318	4450	3	supplies	supply	NNS
40318	4450	4	will	will	MD
40318	4450	5	be	be	VB
40318	4450	6	needed	need	VBN
40318	4450	7	for	for	IN
40318	4450	8	the	the	DT
40318	4450	9	making	making	NN
40318	4450	10	of	of	IN
40318	4450	11	the	the	DT
40318	4450	12	cheese	cheese	NN
40318	4450	13	:	:	:
40318	4450	14	Bandages	bandage	NNS
40318	4450	15	;	;	:
40318	4450	16	boxes	box	NNS
40318	4450	17	;	;	:
40318	4450	18	scale	scale	NN
40318	4450	19	boards	board	NNS
40318	4450	20	;	;	,
40318	4450	21	starched	starched	JJ
40318	4450	22	circles	circle	NNS
40318	4450	23	;	;	:
40318	4450	24	rennet	rennet	NN
40318	4450	25	extract	extract	NN
40318	4450	26	or	or	CC
40318	4450	27	pepsin	pepsin	NN
40318	4450	28	;	;	:
40318	4450	29	cheese	cheese	NN
40318	4450	30	color	color	NN
40318	4450	31	;	;	,
40318	4450	32	press	press	NN
40318	4450	33	cloths	cloth	NNS
40318	4450	34	;	;	:
40318	4450	35	paraffine	paraffine	NN
40318	4450	36	;	;	,
40318	4450	37	formaldehyde	formaldehyde	NN
40318	4450	38	;	;	,
40318	4450	39	alkali	alkali	JJ
40318	4450	40	;	;	:
40318	4450	41	indicator	indicator	NN
40318	4450	42	;	;	:
40318	4450	43	sulfuric	sulfuric	NN
40318	4450	44	acid	acid	NN
40318	4450	45	.	.	.
40318	4451	1	[	[	-LRB-
40318	4451	2	Illustration	illustration	NN
40318	4451	3	:	:	:
40318	4451	4	FIG	FIG	NNP
40318	4451	5	.	.	.
40318	4452	1	64.--A	64.--a	JJ
40318	4452	2	sanitary	sanitary	JJ
40318	4452	3	dipper	dipper	NN
40318	4452	4	with	with	IN
40318	4452	5	a	a	DT
40318	4452	6	solid	solid	JJ
40318	4452	7	handle	handle	NN
40318	4452	8	.	.	.
40318	4452	9	]	]	-RRB-
40318	4453	1	When	when	WRB
40318	4453	2	choosing	choose	VBG
40318	4453	3	the	the	DT
40318	4453	4	utensils	utensil	NNS
40318	4453	5	,	,	,
40318	4453	6	the	the	DT
40318	4453	7	ease	ease	NN
40318	4453	8	of	of	IN
40318	4453	9	cleaning	cleaning	NN
40318	4453	10	and	and	CC
40318	4453	11	sanitary	sanitary	JJ
40318	4453	12	construction	construction	NN
40318	4453	13	should	should	MD
40318	4453	14	not	not	RB
40318	4453	15	be	be	VB
40318	4453	16	overlooked	overlook	VBN
40318	4453	17	.	.	.
40318	4454	1	One	one	CD
40318	4454	2	of	of	IN
40318	4454	3	the	the	DT
40318	4454	4	most	most	RBS
40318	4454	5	unsanitary	unsanitary	JJ
40318	4454	6	utensils	utensil	NNS
40318	4454	7	in	in	IN
40318	4454	8	a	a	DT
40318	4454	9	factory	factory	NN
40318	4454	10	is	be	VBZ
40318	4454	11	a	a	DT
40318	4454	12	dipper	dipper	NN
40318	4454	13	with	with	IN
40318	4454	14	a	a	DT
40318	4454	15	hollow	hollow	JJ
40318	4454	16	handle	handle	NN
40318	4454	17	.	.	.
40318	4455	1	Fig	fig	NN
40318	4455	2	64	64	CD
40318	4455	3	shows	show	VBZ
40318	4455	4	a	a	DT
40318	4455	5	dipper	dipper	NN
40318	4455	6	with	with	IN
40318	4455	7	a	a	DT
40318	4455	8	solid	solid	JJ
40318	4455	9	handle	handle	NN
40318	4455	10	which	which	WDT
40318	4455	11	any	any	DT
40318	4455	12	tinsmith	tinsmith	NN
40318	4455	13	can	can	MD
40318	4455	14	make	make	VB
40318	4455	15	.	.	.
40318	4456	1	The	the	DT
40318	4456	2	seams	seam	NNS
40318	4456	3	of	of	IN
40318	4456	4	all	all	DT
40318	4456	5	utensils	utensil	NNS
40318	4456	6	should	should	MD
40318	4456	7	be	be	VB
40318	4456	8	flushed	flush	VBN
40318	4456	9	full	full	JJ
40318	4456	10	of	of	IN
40318	4456	11	solder	solder	NN
40318	4456	12	,	,	,
40318	4456	13	to	to	TO
40318	4456	14	make	make	VB
40318	4456	15	cleaning	cleaning	NN
40318	4456	16	easy	easy	JJ
40318	4456	17	.	.	.
40318	4457	1	When	when	WRB
40318	4457	2	ready	ready	JJ
40318	4457	3	to	to	TO
40318	4457	4	clean	clean	VB
40318	4457	5	or	or	CC
40318	4457	6	wash	wash	VB
40318	4457	7	any	any	DT
40318	4457	8	utensils	utensil	NNS
40318	4457	9	which	which	WDT
40318	4457	10	have	have	VBP
40318	4457	11	come	come	VBN
40318	4457	12	in	in	IN
40318	4457	13	contact	contact	NN
40318	4457	14	with	with	IN
40318	4457	15	milk	milk	NN
40318	4457	16	or	or	CC
40318	4457	17	its	-PRON-	PRP$
40318	4457	18	products	product	NNS
40318	4457	19	,	,	,
40318	4457	20	the	the	DT
40318	4457	21	steps	step	NNS
40318	4457	22	are	be	VBP
40318	4457	23	as	as	IN
40318	4457	24	follows	follow	VBZ
40318	4457	25	:	:	:
40318	4457	26	rinse	rinse	NN
40318	4457	27	in	in	IN
40318	4457	28	cold	cold	JJ
40318	4457	29	water	water	NN
40318	4457	30	,	,	,
40318	4457	31	wash	wash	VB
40318	4457	32	in	in	IN
40318	4457	33	warm	warm	JJ
40318	4457	34	water	water	NN
40318	4457	35	in	in	IN
40318	4457	36	which	which	WDT
40318	4457	37	some	some	DT
40318	4457	38	washing	washing	NN
40318	4457	39	-	-	HYPH
40318	4457	40	soda	soda	NN
40318	4457	41	has	have	VBZ
40318	4457	42	been	be	VBN
40318	4457	43	dissolved	dissolve	VBN
40318	4457	44	,	,	,
40318	4457	45	rinse	rinse	NN
40318	4457	46	clean	clean	JJ
40318	4457	47	,	,	,
40318	4457	48	scald	scald	NNP
40318	4457	49	in	in	IN
40318	4457	50	boiling	boiling	NN
40318	4457	51	water	water	NN
40318	4457	52	.	.	.
40318	4458	1	Never	never	RB
40318	4458	2	use	use	VB
40318	4458	3	a	a	DT
40318	4458	4	cloth	cloth	NN
40318	4458	5	to	to	TO
40318	4458	6	wash	wash	VB
40318	4458	7	utensils	utensil	NNS
40318	4458	8	;	;	:
40318	4458	9	a	a	DT
40318	4458	10	brush	brush	NN
40318	4458	11	is	be	VBZ
40318	4458	12	more	more	RBR
40318	4458	13	sanitary	sanitary	JJ
40318	4458	14	.	.	.
40318	4459	1	+296	+296	NNP
40318	4459	2	.	.	.
40318	4460	1	Factory	factory	NN
40318	4460	2	organization.+--There	organization.+--there	NN
40318	4460	3	are	be	VBP
40318	4460	4	two	two	CD
40318	4460	5	general	general	JJ
40318	4460	6	classes	class	NNS
40318	4460	7	of	of	IN
40318	4460	8	organizations[132	organizations[132	NN
40318	4460	9	]	]	-RRB-
40318	4460	10	to	to	TO
40318	4460	11	operate	operate	VB
40318	4460	12	cheese	cheese	NN
40318	4460	13	factories	factory	NNS
40318	4460	14	,	,	,
40318	4460	15	one	one	CD
40318	4460	16	the	the	DT
40318	4460	17	proprietary	proprietary	NN
40318	4460	18	and	and	CC
40318	4460	19	the	the	DT
40318	4460	20	other	other	JJ
40318	4460	21	the	the	DT
40318	4460	22	coöperative	coöperative	NN
40318	4460	23	.	.	.
40318	4461	1	Unless	unless	IN
40318	4461	2	the	the	DT
40318	4461	3	kind	kind	NN
40318	4461	4	of	of	IN
40318	4461	5	organization	organization	NN
40318	4461	6	is	be	VBZ
40318	4461	7	what	what	WP
40318	4461	8	the	the	DT
40318	4461	9	dairy	dairy	NN
40318	4461	10	-	-	HYPH
40318	4461	11	men	man	NNS
40318	4461	12	desire	desire	NN
40318	4461	13	,	,	,
40318	4461	14	dissatisfaction	dissatisfaction	NN
40318	4461	15	is	be	VBZ
40318	4461	16	sure	sure	JJ
40318	4461	17	to	to	TO
40318	4461	18	result	result	VB
40318	4461	19	.	.	.
40318	4462	1	(	(	-LRB-
40318	4462	2	1	1	LS
40318	4462	3	)	)	-RRB-
40318	4462	4	_	_	NNP
40318	4462	5	Proprietary	Proprietary	NNP
40318	4462	6	organization._--Under	organization._--under	NN
40318	4462	7	this	this	DT
40318	4462	8	form	form	NN
40318	4462	9	of	of	IN
40318	4462	10	organization	organization	NN
40318	4462	11	,	,	,
40318	4462	12	one	one	CD
40318	4462	13	person	person	NN
40318	4462	14	owns	own	VBZ
40318	4462	15	and	and	CC
40318	4462	16	operates	operate	VBZ
40318	4462	17	the	the	DT
40318	4462	18	factory	factory	NN
40318	4462	19	.	.	.
40318	4463	1	The	the	DT
40318	4463	2	dairy	dairy	NN
40318	4463	3	-	-	HYPH
40318	4463	4	men	man	NNS
40318	4463	5	are	be	VBP
40318	4463	6	paid	pay	VBN
40318	4463	7	a	a	DT
40318	4463	8	stated	state	VBN
40318	4463	9	price	price	NN
40318	4463	10	for	for	IN
40318	4463	11	milk	milk	NN
40318	4463	12	,	,	,
40318	4463	13	or	or	CC
40318	4463	14	the	the	DT
40318	4463	15	milk	milk	NN
40318	4463	16	is	be	VBZ
40318	4463	17	made	make	VBN
40318	4463	18	into	into	IN
40318	4463	19	cheese	cheese	NN
40318	4463	20	for	for	IN
40318	4463	21	a	a	DT
40318	4463	22	stated	stated	JJ
40318	4463	23	price	price	NN
40318	4463	24	a	a	DT
40318	4463	25	pound	pound	NN
40318	4463	26	.	.	.
40318	4464	1	The	the	DT
40318	4464	2	proprietor	proprietor	NN
40318	4464	3	receives	receive	VBZ
40318	4464	4	all	all	DT
40318	4464	5	profits	profit	NNS
40318	4464	6	and	and	CC
40318	4464	7	assumes	assume	VBZ
40318	4464	8	all	all	DT
40318	4464	9	losses	loss	NNS
40318	4464	10	.	.	.
40318	4465	1	So	so	RB
40318	4465	2	far	far	RB
40318	4465	3	as	as	IN
40318	4465	4	the	the	DT
40318	4465	5	dairy	dairy	NN
40318	4465	6	-	-	HYPH
40318	4465	7	man	man	NN
40318	4465	8	is	be	VBZ
40318	4465	9	concerned	concern	VBN
40318	4465	10	,	,	,
40318	4465	11	the	the	DT
40318	4465	12	stock	stock	NN
40318	4465	13	company	company	NN
40318	4465	14	is	be	VBZ
40318	4465	15	a	a	DT
40318	4465	16	proprietary	proprietary	JJ
40318	4465	17	organization	organization	NN
40318	4465	18	.	.	.
40318	4466	1	The	the	DT
40318	4466	2	gains	gain	NNS
40318	4466	3	and	and	CC
40318	4466	4	losses	loss	NNS
40318	4466	5	are	be	VBP
40318	4466	6	shared	share	VBN
40318	4466	7	by	by	IN
40318	4466	8	each	each	DT
40318	4466	9	member	member	NN
40318	4466	10	according	accord	VBG
40318	4466	11	to	to	IN
40318	4466	12	the	the	DT
40318	4466	13	amount	amount	NN
40318	4466	14	of	of	IN
40318	4466	15	money	money	NN
40318	4466	16	invested	invest	VBN
40318	4466	17	.	.	.
40318	4467	1	(	(	-LRB-
40318	4467	2	2	2	LS
40318	4467	3	)	)	-RRB-
40318	4467	4	_	_	NNP
40318	4467	5	Coöperative	Coöperative	NNP
40318	4467	6	organization._--In	organization._--In	VBZ
40318	4467	7	a	a	DT
40318	4467	8	true	true	JJ
40318	4467	9	coöperative	coöperative	JJ
40318	4467	10	cheese	cheese	NN
40318	4467	11	factory	factory	NN
40318	4467	12	each	each	DT
40318	4467	13	patron	patron	NN
40318	4467	14	is	be	VBZ
40318	4467	15	an	an	DT
40318	4467	16	owner	owner	NN
40318	4467	17	,	,	,
40318	4467	18	as	as	IN
40318	4467	19	the	the	DT
40318	4467	20	name	name	NN
40318	4467	21	indicates	indicate	VBZ
40318	4467	22	.	.	.
40318	4468	1	The	the	DT
40318	4468	2	object	object	NN
40318	4468	3	of	of	IN
40318	4468	4	this	this	DT
40318	4468	5	organization	organization	NN
40318	4468	6	is	be	VBZ
40318	4468	7	to	to	TO
40318	4468	8	reduce	reduce	VB
40318	4468	9	the	the	DT
40318	4468	10	cost	cost	NN
40318	4468	11	of	of	IN
40318	4468	12	manufacture	manufacture	NN
40318	4468	13	rather	rather	RB
40318	4468	14	than	than	IN
40318	4468	15	pay	pay	VB
40318	4468	16	large	large	JJ
40318	4468	17	dividends	dividend	NNS
40318	4468	18	,	,	,
40318	4468	19	so	so	IN
40318	4468	20	that	that	IN
40318	4468	21	the	the	DT
40318	4468	22	dairy	dairy	NN
40318	4468	23	-	-	HYPH
40318	4468	24	man	man	NN
40318	4468	25	with	with	IN
40318	4468	26	a	a	DT
40318	4468	27	large	large	JJ
40318	4468	28	herd	herd	NN
40318	4468	29	and	and	CC
40318	4468	30	small	small	JJ
40318	4468	31	capital	capital	NN
40318	4468	32	invested	invest	VBN
40318	4468	33	in	in	IN
40318	4468	34	the	the	DT
40318	4468	35	factory	factory	NN
40318	4468	36	obtains	obtain	NNS
40318	4468	37	more	more	JJR
40318	4468	38	returns	return	NNS
40318	4468	39	than	than	IN
40318	4468	40	the	the	DT
40318	4468	41	one	one	NN
40318	4468	42	who	who	WP
40318	4468	43	owns	own	VBZ
40318	4468	44	considerable	considerable	JJ
40318	4468	45	capital	capital	NN
40318	4468	46	and	and	CC
40318	4468	47	has	have	VBZ
40318	4468	48	a	a	DT
40318	4468	49	small	small	JJ
40318	4468	50	herd	herd	NN
40318	4468	51	.	.	.
40318	4469	1	Many	many	JJ
40318	4469	2	cheese	cheese	NN
40318	4469	3	factories	factory	NNS
40318	4469	4	are	be	VBP
40318	4469	5	coöperative	coöperative	JJ
40318	4469	6	in	in	IN
40318	4469	7	name	name	NN
40318	4469	8	only	only	RB
40318	4469	9	and	and	CC
40318	4469	10	proprietary	proprietary	JJ
40318	4469	11	in	in	IN
40318	4469	12	operation	operation	NN
40318	4469	13	.	.	.
40318	4470	1	The	the	DT
40318	4470	2	state	state	NN
40318	4470	3	of	of	IN
40318	4470	4	Wisconsin	Wisconsin	NNP
40318	4470	5	has	have	VBZ
40318	4470	6	a	a	DT
40318	4470	7	law	law	NN
40318	4470	8	which	which	WDT
40318	4470	9	tends	tend	VBZ
40318	4470	10	to	to	TO
40318	4470	11	stop	stop	VB
40318	4470	12	this	this	DT
40318	4470	13	defect	defect	NN
40318	4470	14	and	and	CC
40318	4470	15	defines	define	VBZ
40318	4470	16	what	what	WP
40318	4470	17	organizations	organization	NNS
40318	4470	18	may	may	MD
40318	4470	19	use	use	VB
40318	4470	20	the	the	DT
40318	4470	21	term	term	NN
40318	4470	22	or	or	CC
40318	4470	23	name	name	NN
40318	4470	24	,	,	,
40318	4470	25	coöperative	coöperative	NNP
40318	4470	26	.	.	.
40318	4471	1	The	the	DT
40318	4471	2	constitution	constitution	NN
40318	4471	3	of	of	IN
40318	4471	4	a	a	DT
40318	4471	5	coöperative	coöperative	JJ
40318	4471	6	organization	organization	NN
40318	4471	7	should	should	MD
40318	4471	8	state	state	NN
40318	4471	9	:	:	:
40318	4471	10	1	1	LS
40318	4471	11	,	,	,
40318	4471	12	Name	name	NN
40318	4471	13	;	;	:
40318	4471	14	2	2	CD
40318	4471	15	,	,	,
40318	4471	16	object	object	NN
40318	4471	17	;	;	:
40318	4471	18	3	3	CD
40318	4471	19	,	,	,
40318	4471	20	officers	officer	NNS
40318	4471	21	and	and	CC
40318	4471	22	duties	duty	NNS
40318	4471	23	of	of	IN
40318	4471	24	officers	officer	NNS
40318	4471	25	;	;	:
40318	4471	26	4	4	CD
40318	4471	27	,	,	,
40318	4471	28	manager	manager	NN
40318	4471	29	or	or	CC
40318	4471	30	other	other	JJ
40318	4471	31	person	person	NN
40318	4471	32	to	to	TO
40318	4471	33	run	run	VB
40318	4471	34	business	business	NN
40318	4471	35	;	;	:
40318	4471	36	5	5	CD
40318	4471	37	,	,	,
40318	4471	38	capital	capital	NN
40318	4471	39	stock	stock	NN
40318	4471	40	;	;	:
40318	4471	41	6	6	CD
40318	4471	42	,	,	,
40318	4471	43	meetings	meeting	NNS
40318	4471	44	;	;	:
40318	4471	45	7	7	CD
40318	4471	46	,	,	,
40318	4471	47	voting	vote	VBG
40318	4471	48	power	power	NN
40318	4471	49	;	;	:
40318	4471	50	8	8	CD
40318	4471	51	,	,	,
40318	4471	52	amendments	amendment	NNS
40318	4471	53	.	.	.
40318	4472	1	Some	some	DT
40318	4472	2	of	of	IN
40318	4472	3	the	the	DT
40318	4472	4	most	most	RBS
40318	4472	5	important	important	JJ
40318	4472	6	statements	statement	NNS
40318	4472	7	which	which	WDT
40318	4472	8	should	should	MD
40318	4472	9	appear	appear	VB
40318	4472	10	in	in	IN
40318	4472	11	the	the	DT
40318	4472	12	constitution	constitution	NN
40318	4472	13	are	be	VBP
40318	4472	14	mentioned	mention	VBN
40318	4472	15	in	in	IN
40318	4472	16	the	the	DT
40318	4472	17	following	follow	VBG
40318	4472	18	sentences	sentence	NNS
40318	4472	19	.	.	.
40318	4473	1	A	a	DT
40318	4473	2	statement	statement	NN
40318	4473	3	should	should	MD
40318	4473	4	show	show	VB
40318	4473	5	what	what	WP
40318	4473	6	persons	person	NNS
40318	4473	7	are	be	VBP
40318	4473	8	eligible	eligible	JJ
40318	4473	9	to	to	IN
40318	4473	10	membership	membership	NN
40318	4473	11	in	in	IN
40318	4473	12	the	the	DT
40318	4473	13	organization	organization	NN
40318	4473	14	.	.	.
40318	4474	1	It	-PRON-	PRP
40318	4474	2	is	be	VBZ
40318	4474	3	a	a	DT
40318	4474	4	careless	careless	JJ
40318	4474	5	plan	plan	NN
40318	4474	6	simply	simply	RB
40318	4474	7	to	to	TO
40318	4474	8	say	say	VB
40318	4474	9	that	that	IN
40318	4474	10	the	the	DT
40318	4474	11	duties	duty	NNS
40318	4474	12	of	of	IN
40318	4474	13	the	the	DT
40318	4474	14	officers	officer	NNS
40318	4474	15	are	be	VBP
40318	4474	16	those	those	DT
40318	4474	17	usually	usually	RB
40318	4474	18	defined	define	VBN
40318	4474	19	in	in	IN
40318	4474	20	such	such	PDT
40318	4474	21	an	an	DT
40318	4474	22	organization	organization	NN
40318	4474	23	.	.	.
40318	4475	1	This	this	DT
40318	4475	2	may	may	MD
40318	4475	3	lead	lead	VB
40318	4475	4	to	to	IN
40318	4475	5	confusion	confusion	NN
40318	4475	6	and	and	CC
40318	4475	7	neglect	neglect	NN
40318	4475	8	,	,	,
40318	4475	9	or	or	CC
40318	4475	10	both	both	DT
40318	4475	11	.	.	.
40318	4476	1	Direct	direct	JJ
40318	4476	2	statements	statement	NNS
40318	4476	3	should	should	MD
40318	4476	4	be	be	VB
40318	4476	5	made	make	VBN
40318	4476	6	explaining	explain	VBG
40318	4476	7	the	the	DT
40318	4476	8	exact	exact	JJ
40318	4476	9	duties	duty	NNS
40318	4476	10	of	of	IN
40318	4476	11	each	each	DT
40318	4476	12	officer	officer	NN
40318	4476	13	.	.	.
40318	4477	1	The	the	DT
40318	4477	2	limits	limit	NNS
40318	4477	3	of	of	IN
40318	4477	4	the	the	DT
40318	4477	5	authority	authority	NN
40318	4477	6	of	of	IN
40318	4477	7	the	the	DT
40318	4477	8	manager	manager	NN
40318	4477	9	or	or	CC
40318	4477	10	person	person	NN
40318	4477	11	who	who	WP
40318	4477	12	runs	run	VBZ
40318	4477	13	the	the	DT
40318	4477	14	business	business	NN
40318	4477	15	should	should	MD
40318	4477	16	be	be	VB
40318	4477	17	explicitly	explicitly	RB
40318	4477	18	stated	state	VBN
40318	4477	19	.	.	.
40318	4478	1	The	the	DT
40318	4478	2	manager	manager	NN
40318	4478	3	then	then	RB
40318	4478	4	knows	know	VBZ
40318	4478	5	just	just	RB
40318	4478	6	what	what	WP
40318	4478	7	his	-PRON-	PRP$
40318	4478	8	duties	duty	NNS
40318	4478	9	are	be	VBP
40318	4478	10	and	and	CC
40318	4478	11	what	what	WP
40318	4478	12	matters	matter	VBZ
40318	4478	13	or	or	CC
40318	4478	14	parts	part	NNS
40318	4478	15	of	of	IN
40318	4478	16	the	the	DT
40318	4478	17	business	business	NN
40318	4478	18	must	must	MD
40318	4478	19	be	be	VB
40318	4478	20	considered	consider	VBN
40318	4478	21	by	by	IN
40318	4478	22	other	other	JJ
40318	4478	23	officers	officer	NNS
40318	4478	24	or	or	CC
40318	4478	25	committees	committee	NNS
40318	4478	26	.	.	.
40318	4479	1	The	the	DT
40318	4479	2	amount	amount	NN
40318	4479	3	of	of	IN
40318	4479	4	capital	capital	NN
40318	4479	5	stock	stock	NN
40318	4479	6	and	and	CC
40318	4479	7	the	the	DT
40318	4479	8	number	number	NN
40318	4479	9	and	and	CC
40318	4479	10	value	value	NN
40318	4479	11	of	of	IN
40318	4479	12	each	each	DT
40318	4479	13	share	share	NN
40318	4479	14	should	should	MD
40318	4479	15	be	be	VB
40318	4479	16	exactly	exactly	RB
40318	4479	17	stated	state	VBN
40318	4479	18	.	.	.
40318	4480	1	The	the	DT
40318	4480	2	constitution	constitution	NN
40318	4480	3	should	should	MD
40318	4480	4	state	state	VB
40318	4480	5	when	when	WRB
40318	4480	6	and	and	CC
40318	4480	7	where	where	WRB
40318	4480	8	the	the	DT
40318	4480	9	regular	regular	JJ
40318	4480	10	meetings	meeting	NNS
40318	4480	11	must	must	MD
40318	4480	12	be	be	VB
40318	4480	13	held	hold	VBN
40318	4480	14	and	and	CC
40318	4480	15	by	by	IN
40318	4480	16	whom	whom	WP
40318	4480	17	and	and	CC
40318	4480	18	when	when	WRB
40318	4480	19	special	special	JJ
40318	4480	20	meetings	meeting	NNS
40318	4480	21	may	may	MD
40318	4480	22	be	be	VB
40318	4480	23	called	call	VBN
40318	4480	24	.	.	.
40318	4481	1	This	this	DT
40318	4481	2	gives	give	VBZ
40318	4481	3	every	every	DT
40318	4481	4	member	member	NN
40318	4481	5	ample	ample	JJ
40318	4481	6	notice	notice	NN
40318	4481	7	of	of	IN
40318	4481	8	the	the	DT
40318	4481	9	regular	regular	JJ
40318	4481	10	meetings	meeting	NNS
40318	4481	11	.	.	.
40318	4482	1	Some	some	DT
40318	4482	2	method	method	NN
40318	4482	3	or	or	CC
40318	4482	4	means	mean	NNS
40318	4482	5	should	should	MD
40318	4482	6	be	be	VB
40318	4482	7	provided	provide	VBN
40318	4482	8	to	to	TO
40318	4482	9	notify	notify	VB
40318	4482	10	each	each	DT
40318	4482	11	member	member	NN
40318	4482	12	of	of	IN
40318	4482	13	the	the	DT
40318	4482	14	special	special	JJ
40318	4482	15	meetings	meeting	NNS
40318	4482	16	.	.	.
40318	4483	1	The	the	DT
40318	4483	2	voting	voting	NN
40318	4483	3	power	power	NN
40318	4483	4	should	should	MD
40318	4483	5	be	be	VB
40318	4483	6	definitely	definitely	RB
40318	4483	7	stated	state	VBN
40318	4483	8	,	,	,
40318	4483	9	whether	whether	IN
40318	4483	10	it	-PRON-	PRP
40318	4483	11	is	be	VBZ
40318	4483	12	limited	limit	VBN
40318	4483	13	to	to	IN
40318	4483	14	shares	share	NNS
40318	4483	15	of	of	IN
40318	4483	16	capital	capital	NN
40318	4483	17	stock	stock	NN
40318	4483	18	or	or	CC
40318	4483	19	by	by	IN
40318	4483	20	members	member	NNS
40318	4483	21	or	or	CC
40318	4483	22	by	by	IN
40318	4483	23	number	number	NN
40318	4483	24	of	of	IN
40318	4483	25	cows	cow	NNS
40318	4483	26	owned	own	VBN
40318	4483	27	by	by	IN
40318	4483	28	each	each	DT
40318	4483	29	member	member	NN
40318	4483	30	.	.	.
40318	4484	1	It	-PRON-	PRP
40318	4484	2	is	be	VBZ
40318	4484	3	necessary	necessary	JJ
40318	4484	4	to	to	TO
40318	4484	5	indicate	indicate	VB
40318	4484	6	just	just	RB
40318	4484	7	how	how	WRB
40318	4484	8	amendments	amendment	NNS
40318	4484	9	to	to	IN
40318	4484	10	the	the	DT
40318	4484	11	constitution	constitution	NN
40318	4484	12	may	may	MD
40318	4484	13	be	be	VB
40318	4484	14	made	make	VBN
40318	4484	15	.	.	.
40318	4485	1	Each	each	DT
40318	4485	2	member	member	NN
40318	4485	3	should	should	MD
40318	4485	4	know	know	VB
40318	4485	5	before	before	IN
40318	4485	6	the	the	DT
40318	4485	7	final	final	JJ
40318	4485	8	vote	vote	NN
40318	4485	9	just	just	RB
40318	4485	10	what	what	WP
40318	4485	11	changes	change	NNS
40318	4485	12	are	be	VBP
40318	4485	13	being	be	VBG
40318	4485	14	proposed	propose	VBN
40318	4485	15	.	.	.
40318	4486	1	Types	type	NNS
40318	4486	2	of	of	IN
40318	4486	3	constitutions	constitution	NNS
40318	4486	4	may	may	MD
40318	4486	5	be	be	VB
40318	4486	6	found	find	VBN
40318	4486	7	in	in	IN
40318	4486	8	the	the	DT
40318	4486	9	following	following	JJ
40318	4486	10	references	reference	NNS
40318	4486	11	:	:	:
40318	4486	12	ELLIOTT	ELLIOTT	NNP
40318	4486	13	,	,	,
40318	4486	14	W.	W.	NNP
40318	4486	15	J.	J.	NNP
40318	4486	16	,	,	,
40318	4486	17	Creameries	Creameries	NNP
40318	4486	18	and	and	CC
40318	4486	19	cheese	cheese	NN
40318	4486	20	factories	factory	NNS
40318	4486	21	;	;	:
40318	4486	22	organization	organization	NN
40318	4486	23	,	,	,
40318	4486	24	building	building	NN
40318	4486	25	and	and	CC
40318	4486	26	equipment	equipment	NN
40318	4486	27	,	,	,
40318	4486	28	Mont.	Mont.	NNP
40318	4487	1	Exp	Exp	NNP
40318	4487	2	.	.	.
40318	4488	1	Sta	Sta	NNP
40318	4488	2	.	.	.
40318	4489	1	Bul	Bul	NNP
40318	4489	2	.	.	.
40318	4490	1	53	53	CD
40318	4490	2	,	,	,
40318	4490	3	1904	1904	CD
40318	4490	4	.	.	.
40318	4491	1	FARRINGTON	FARRINGTON	NNP
40318	4491	2	,	,	,
40318	4491	3	E.	E.	NNP
40318	4491	4	H.	H.	NNP
40318	4491	5	,	,	,
40318	4491	6	and	and	CC
40318	4491	7	G.	G.	NNP
40318	4491	8	H.	H.	NNP
40318	4491	9	BENKENDORF	BENKENDORF	NNP
40318	4491	10	,	,	,
40318	4491	11	Organization	Organization	NNP
40318	4491	12	and	and	CC
40318	4491	13	construction	construction	NN
40318	4491	14	of	of	IN
40318	4491	15	creameries	creamery	NNS
40318	4491	16	and	and	CC
40318	4491	17	cheese	cheese	NN
40318	4491	18	factories	factory	NNS
40318	4491	19	,	,	,
40318	4491	20	Wis.	Wisconsin	NNP
40318	4491	21	Exp	Exp	NNP
40318	4491	22	.	.	.
40318	4492	1	Sta	Sta	NNP
40318	4492	2	.	.	.
40318	4493	1	Bul	Bul	NNP
40318	4493	2	.	.	.
40318	4494	1	244	244	CD
40318	4494	2	,	,	,
40318	4494	3	1915	1915	CD
40318	4494	4	.	.	.
40318	4495	1	VAN	VAN	NNP
40318	4495	2	SLYKE	SLYKE	NNP
40318	4495	3	,	,	,
40318	4495	4	L.	L.	NNP
40318	4495	5	L.	L.	NNP
40318	4495	6	,	,	,
40318	4495	7	and	and	CC
40318	4495	8	C.	C.	NNP
40318	4495	9	A.	A.	NNP
40318	4495	10	PUBLOW	PUBLOW	NNP
40318	4495	11	,	,	,
40318	4495	12	The	the	DT
40318	4495	13	science	science	NN
40318	4495	14	and	and	CC
40318	4495	15	practice	practice	NN
40318	4495	16	of	of	IN
40318	4495	17	cheese	cheese	NN
40318	4495	18	making	making	NN
40318	4495	19	,	,	,
40318	4495	20	pages	page	NNS
40318	4495	21	447	447	CD
40318	4495	22	-	-	CD
40318	4495	23	453	453	CD
40318	4495	24	,	,	,
40318	4495	25	1909	1909	CD
40318	4495	26	.	.	.
40318	4496	1	Iowa	Iowa	NNP
40318	4496	2	Exp	Exp	NNP
40318	4496	3	.	.	.
40318	4497	1	Sta	Sta	NNP
40318	4497	2	.	.	.
40318	4498	1	Bul	Bul	NNP
40318	4498	2	.	.	.
40318	4499	1	139	139	CD
40318	4499	2	,	,	,
40318	4499	3	1913	1913	CD
40318	4499	4	.	.	.
40318	4500	1	Creamery	creamery	NN
40318	4500	2	organization	organization	NN
40318	4500	3	and	and	CC
40318	4500	4	construction	construction	NN
40318	4500	5	.	.	.
40318	4501	1	CHAPTER	chapter	NN
40318	4501	2	XVIII	xviii	NN
40318	4501	3	_	_	IN
40318	4501	4	HISTORY	HISTORY	NNP
40318	4501	5	AND	and	CC
40318	4501	6	DEVELOPMENT	development	NN
40318	4501	7	OF	of	IN
40318	4501	8	THE	the	DT
40318	4501	9	CHEESE	cheese	NN
40318	4501	10	INDUSTRY	industry	NN
40318	4501	11	IN	in	IN
40318	4501	12	AMERICA	AMERICA	NNP
40318	4501	13	_	_	NNP
40318	4501	14	Just	just	RB
40318	4501	15	when	when	WRB
40318	4501	16	the	the	DT
40318	4501	17	first	first	JJ
40318	4501	18	cheese	cheese	NN
40318	4501	19	was	be	VBD
40318	4501	20	made	make	VBN
40318	4501	21	is	be	VBZ
40318	4501	22	not	not	RB
40318	4501	23	known	know	VBN
40318	4501	24	.	.	.
40318	4502	1	By	by	IN
40318	4502	2	the	the	DT
40318	4502	3	time	time	NN
40318	4502	4	the	the	DT
40318	4502	5	first	first	JJ
40318	4502	6	immigrants	immigrant	NNS
40318	4502	7	came	come	VBD
40318	4502	8	to	to	IN
40318	4502	9	America	America	NNP
40318	4502	10	,	,	,
40318	4502	11	cheese	cheese	NN
40318	4502	12	-	-	HYPH
40318	4502	13	making	making	NN
40318	4502	14	was	be	VBD
40318	4502	15	rather	rather	RB
40318	4502	16	generally	generally	RB
40318	4502	17	known	know	VBN
40318	4502	18	in	in	IN
40318	4502	19	Europe	Europe	NNP
40318	4502	20	,	,	,
40318	4502	21	so	so	IN
40318	4502	22	that	that	IN
40318	4502	23	the	the	DT
40318	4502	24	early	early	JJ
40318	4502	25	settlers	settler	NNS
40318	4502	26	brought	bring	VBN
40318	4502	27	with	with	IN
40318	4502	28	them	-PRON-	PRP
40318	4502	29	and	and	CC
40318	4502	30	practiced	practice	VBD
40318	4502	31	established	establish	VBN
40318	4502	32	methods	method	NNS
40318	4502	33	.	.	.
40318	4503	1	The	the	DT
40318	4503	2	countries	country	NNS
40318	4503	3	of	of	IN
40318	4503	4	Europe	Europe	NNP
40318	4503	5	developed	develop	VBD
40318	4503	6	different	different	JJ
40318	4503	7	kinds	kind	NNS
40318	4503	8	of	of	IN
40318	4503	9	cheese	cheese	NN
40318	4503	10	and	and	CC
40318	4503	11	have	have	VBP
40318	4503	12	since	since	IN
40318	4503	13	become	become	VBN
40318	4503	14	noted	note	VBN
40318	4503	15	for	for	IN
40318	4503	16	such	such	JJ
40318	4503	17	particular	particular	JJ
40318	4503	18	varieties	variety	NNS
40318	4503	19	,	,	,
40318	4503	20	for	for	IN
40318	4503	21	example	example	NN
40318	4503	22	:	:	:
40318	4503	23	France	France	NNP
40318	4503	24	,	,	,
40318	4503	25	Camembert	Camembert	NNP
40318	4503	26	and	and	CC
40318	4503	27	Roquefort	Roquefort	NNP
40318	4503	28	;	;	:
40318	4503	29	Switzerland	Switzerland	NNP
40318	4503	30	,	,	,
40318	4503	31	Swiss	swiss	JJ
40318	4503	32	cheese	cheese	NN
40318	4503	33	;	;	:
40318	4503	34	England	England	NNP
40318	4503	35	,	,	,
40318	4503	36	Stilton	Stilton	NNP
40318	4503	37	and	and	CC
40318	4503	38	Cheddar	Cheddar	NNP
40318	4503	39	;	;	:
40318	4503	40	Germany	Germany	NNP
40318	4503	41	,	,	,
40318	4503	42	Limburger	Limburger	NNP
40318	4503	43	;	;	:
40318	4503	44	Holland	Holland	NNP
40318	4503	45	,	,	,
40318	4503	46	Edam	Edam	NNP
40318	4503	47	and	and	CC
40318	4503	48	Gouda	Gouda	NNP
40318	4503	49	;	;	:
40318	4503	50	Italy	Italy	NNP
40318	4503	51	,	,	,
40318	4503	52	Parmesan	Parmesan	NNP
40318	4503	53	and	and	CC
40318	4503	54	its	-PRON-	PRP$
40318	4503	55	allies	ally	NNS
40318	4503	56	,	,	,
40318	4503	57	also	also	RB
40318	4503	58	Gorgonzola	Gorgonzola	NNP
40318	4503	59	cheese	cheese	NN
40318	4503	60	.	.	.
40318	4504	1	The	the	DT
40318	4504	2	manufacture	manufacture	NN
40318	4504	3	of	of	IN
40318	4504	4	these	these	DT
40318	4504	5	various	various	JJ
40318	4504	6	cheeses	cheese	NNS
40318	4504	7	has	have	VBZ
40318	4504	8	been	be	VBN
40318	4504	9	attempted	attempt	VBN
40318	4504	10	in	in	IN
40318	4504	11	this	this	DT
40318	4504	12	country	country	NN
40318	4504	13	.	.	.
40318	4505	1	Because	because	IN
40318	4505	2	of	of	IN
40318	4505	3	the	the	DT
40318	4505	4	difference	difference	NN
40318	4505	5	in	in	IN
40318	4505	6	climatic	climatic	JJ
40318	4505	7	conditions	condition	NNS
40318	4505	8	and	and	CC
40318	4505	9	in	in	IN
40318	4505	10	some	some	DT
40318	4505	11	cases	case	NNS
40318	4505	12	the	the	DT
40318	4505	13	use	use	NN
40318	4505	14	of	of	IN
40318	4505	15	milk	milk	NN
40318	4505	16	of	of	IN
40318	4505	17	sheep	sheep	NNS
40318	4505	18	or	or	CC
40318	4505	19	goats	goat	NNS
40318	4505	20	,	,	,
40318	4505	21	it	-PRON-	PRP
40318	4505	22	was	be	VBD
40318	4505	23	and	and	CC
40318	4505	24	still	still	RB
40318	4505	25	is	be	VBZ
40318	4505	26	difficult	difficult	JJ
40318	4505	27	to	to	TO
40318	4505	28	manufacture	manufacture	VB
40318	4505	29	some	some	DT
40318	4505	30	of	of	IN
40318	4505	31	the	the	DT
40318	4505	32	European	european	JJ
40318	4505	33	cheeses	cheese	NNS
40318	4505	34	in	in	IN
40318	4505	35	America	America	NNP
40318	4505	36	.	.	.
40318	4506	1	Since	since	IN
40318	4506	2	the	the	DT
40318	4506	3	climatic	climatic	JJ
40318	4506	4	conditions	condition	NNS
40318	4506	5	of	of	IN
40318	4506	6	this	this	DT
40318	4506	7	country	country	NN
40318	4506	8	and	and	CC
40318	4506	9	certain	certain	JJ
40318	4506	10	parts	part	NNS
40318	4506	11	of	of	IN
40318	4506	12	England	England	NNP
40318	4506	13	are	be	VBP
40318	4506	14	somewhat	somewhat	RB
40318	4506	15	similar	similar	JJ
40318	4506	16	,	,	,
40318	4506	17	the	the	DT
40318	4506	18	manufacture	manufacture	NN
40318	4506	19	of	of	IN
40318	4506	20	the	the	DT
40318	4506	21	cheeses	cheese	NNS
40318	4506	22	of	of	IN
40318	4506	23	England	England	NNP
40318	4506	24	predominated	predominate	VBD
40318	4506	25	,	,	,
40318	4506	26	and	and	CC
40318	4506	27	there	there	EX
40318	4506	28	was	be	VBD
40318	4506	29	also	also	RB
40318	4506	30	more	more	JJR
40318	4506	31	information	information	NN
40318	4506	32	on	on	IN
40318	4506	33	their	-PRON-	PRP$
40318	4506	34	manufacture	manufacture	NN
40318	4506	35	.	.	.
40318	4507	1	These	these	DT
40318	4507	2	are	be	VBP
40318	4507	3	probably	probably	RB
40318	4507	4	the	the	DT
40318	4507	5	reasons	reason	NNS
40318	4507	6	why	why	WRB
40318	4507	7	the	the	DT
40318	4507	8	United	United	NNP
40318	4507	9	States	States	NNP
40318	4507	10	and	and	CC
40318	4507	11	Canada	Canada	NNP
40318	4507	12	have	have	VBP
40318	4507	13	become	become	VBN
40318	4507	14	famous	famous	JJ
40318	4507	15	for	for	IN
40318	4507	16	Cheddar	Cheddar	NNP
40318	4507	17	cheese	cheese	NN
40318	4507	18	.	.	.
40318	4508	1	The	the	DT
40318	4508	2	first	first	JJ
40318	4508	3	cheeses	cheese	NNS
40318	4508	4	of	of	IN
40318	4508	5	the	the	DT
40318	4508	6	Cheddar	Cheddar	NNP
40318	4508	7	group	group	NN
40318	4508	8	were	be	VBD
40318	4508	9	made	make	VBN
40318	4508	10	on	on	IN
40318	4508	11	the	the	DT
40318	4508	12	farms	farm	NNS
40318	4508	13	.	.	.
40318	4509	1	The	the	DT
40318	4509	2	work	work	NN
40318	4509	3	was	be	VBD
40318	4509	4	usually	usually	RB
40318	4509	5	performed	perform	VBN
40318	4509	6	by	by	IN
40318	4509	7	women	woman	NNS
40318	4509	8	,	,	,
40318	4509	9	and	and	CC
40318	4509	10	the	the	DT
40318	4509	11	process	process	NN
40318	4509	12	was	be	VBD
40318	4509	13	very	very	RB
40318	4509	14	simple	simple	JJ
40318	4509	15	.	.	.
40318	4510	1	The	the	DT
40318	4510	2	methods	method	NNS
40318	4510	3	were	be	VBD
40318	4510	4	crude	crude	JJ
40318	4510	5	,	,	,
40318	4510	6	and	and	CC
40318	4510	7	the	the	DT
40318	4510	8	cheeses	cheese	NNS
40318	4510	9	were	be	VBD
40318	4510	10	made	make	VBN
40318	4510	11	in	in	IN
40318	4510	12	a	a	DT
40318	4510	13	more	more	RBR
40318	4510	14	or	or	CC
40318	4510	15	less	less	RBR
40318	4510	16	haphazard	haphazard	JJ
40318	4510	17	way	way	NN
40318	4510	18	.	.	.
40318	4511	1	The	the	DT
40318	4511	2	milk	milk	NN
40318	4511	3	of	of	IN
40318	4511	4	the	the	DT
40318	4511	5	evening	evening	NN
40318	4511	6	was	be	VBD
40318	4511	7	placed	place	VBN
40318	4511	8	in	in	IN
40318	4511	9	a	a	DT
40318	4511	10	cheese	cheese	NN
40318	4511	11	tub	tub	NN
40318	4511	12	in	in	IN
40318	4511	13	the	the	DT
40318	4511	14	dairy	dairy	NN
40318	4511	15	room	room	NN
40318	4511	16	and	and	CC
40318	4511	17	cooled	cool	VBD
40318	4511	18	to	to	IN
40318	4511	19	a	a	DT
40318	4511	20	temperature	temperature	NN
40318	4511	21	that	that	WDT
40318	4511	22	would	would	MD
40318	4511	23	prevent	prevent	VB
40318	4511	24	souring	souring	NN
40318	4511	25	.	.	.
40318	4512	1	In	in	IN
40318	4512	2	most	most	JJS
40318	4512	3	cases	case	NNS
40318	4512	4	the	the	DT
40318	4512	5	cream	cream	NN
40318	4512	6	that	that	WDT
40318	4512	7	had	have	VBD
40318	4512	8	raised	raise	VBN
40318	4512	9	to	to	IN
40318	4512	10	the	the	DT
40318	4512	11	surface	surface	NN
40318	4512	12	of	of	IN
40318	4512	13	the	the	DT
40318	4512	14	night	night	NN
40318	4512	15	's	's	POS
40318	4512	16	milk	milk	NN
40318	4512	17	was	be	VBD
40318	4512	18	removed	remove	VBN
40318	4512	19	in	in	IN
40318	4512	20	the	the	DT
40318	4512	21	morning	morning	NN
40318	4512	22	.	.	.
40318	4513	1	This	this	DT
40318	4513	2	was	be	VBD
40318	4513	3	considered	consider	VBN
40318	4513	4	an	an	DT
40318	4513	5	act	act	NN
40318	4513	6	of	of	IN
40318	4513	7	economy	economy	NN
40318	4513	8	,	,	,
40318	4513	9	for	for	IN
40318	4513	10	it	-PRON-	PRP
40318	4513	11	was	be	VBD
40318	4513	12	thought	think	VBN
40318	4513	13	that	that	IN
40318	4513	14	in	in	IN
40318	4513	15	the	the	DT
40318	4513	16	process	process	NN
40318	4513	17	of	of	IN
40318	4513	18	manufacture	manufacture	NN
40318	4513	19	it	-PRON-	PRP
40318	4513	20	would	would	MD
40318	4513	21	all	all	DT
40318	4513	22	pass	pass	VB
40318	4513	23	off	off	RP
40318	4513	24	in	in	IN
40318	4513	25	the	the	DT
40318	4513	26	whey	whey	NN
40318	4513	27	and	and	CC
40318	4513	28	be	be	VB
40318	4513	29	lost	lose	VBN
40318	4513	30	.	.	.
40318	4514	1	The	the	DT
40318	4514	2	morning	morning	NN
40318	4514	3	's	's	POS
40318	4514	4	milk	milk	NN
40318	4514	5	was	be	VBD
40318	4514	6	then	then	RB
40318	4514	7	mixed	mix	VBN
40318	4514	8	with	with	IN
40318	4514	9	that	that	DT
40318	4514	10	of	of	IN
40318	4514	11	the	the	DT
40318	4514	12	evening	evening	NN
40318	4514	13	and	and	CC
40318	4514	14	warmed	warm	VBD
40318	4514	15	to	to	IN
40318	4514	16	the	the	DT
40318	4514	17	setting	set	VBG
40318	4514	18	temperature	temperature	NN
40318	4514	19	by	by	IN
40318	4514	20	placing	place	VBG
40318	4514	21	a	a	DT
40318	4514	22	portion	portion	NN
40318	4514	23	in	in	IN
40318	4514	24	a	a	DT
40318	4514	25	tin	tin	JJ
40318	4514	26	pail	pail	NN
40318	4514	27	and	and	CC
40318	4514	28	suspending	suspend	VBG
40318	4514	29	it	-PRON-	PRP
40318	4514	30	in	in	IN
40318	4514	31	a	a	DT
40318	4514	32	kettle	kettle	NN
40318	4514	33	of	of	IN
40318	4514	34	hot	hot	JJ
40318	4514	35	water	water	NN
40318	4514	36	.	.	.
40318	4515	1	When	when	WRB
40318	4515	2	hot	hot	JJ
40318	4515	3	,	,	,
40318	4515	4	it	-PRON-	PRP
40318	4515	5	was	be	VBD
40318	4515	6	emptied	empty	VBN
40318	4515	7	into	into	IN
40318	4515	8	the	the	DT
40318	4515	9	tub	tub	NN
40318	4515	10	of	of	IN
40318	4515	11	cold	cold	JJ
40318	4515	12	milk	milk	NN
40318	4515	13	.	.	.
40318	4516	1	By	by	IN
40318	4516	2	transferring	transfer	VBG
40318	4516	3	back	back	RB
40318	4516	4	and	and	CC
40318	4516	5	forth	forth	RB
40318	4516	6	,	,	,
40318	4516	7	the	the	DT
40318	4516	8	setting	set	VBG
40318	4516	9	temperature	temperature	NN
40318	4516	10	was	be	VBD
40318	4516	11	finally	finally	RB
40318	4516	12	reached	reach	VBN
40318	4516	13	.	.	.
40318	4517	1	Few	few	JJ
40318	4517	2	of	of	IN
40318	4517	3	these	these	DT
40318	4517	4	settlers	settler	NNS
40318	4517	5	owned	own	VBD
40318	4517	6	thermometers	thermometer	NNS
40318	4517	7	.	.	.
40318	4518	1	Consequently	consequently	RB
40318	4518	2	,	,	,
40318	4518	3	cheese	cheese	NN
40318	4518	4	-	-	HYPH
40318	4518	5	makers	maker	NNS
40318	4518	6	were	be	VBD
40318	4518	7	obliged	oblige	VBN
40318	4518	8	to	to	TO
40318	4518	9	depend	depend	VB
40318	4518	10	on	on	IN
40318	4518	11	the	the	DT
40318	4518	12	sense	sense	NN
40318	4518	13	of	of	IN
40318	4518	14	feeling	feeling	NN
40318	4518	15	to	to	TO
40318	4518	16	determine	determine	VB
40318	4518	17	temperature	temperature	NN
40318	4518	18	.	.	.
40318	4519	1	One	one	CD
40318	4519	2	of	of	IN
40318	4519	3	the	the	DT
40318	4519	4	serious	serious	JJ
40318	4519	5	difficulties	difficulty	NNS
40318	4519	6	of	of	IN
40318	4519	7	the	the	DT
40318	4519	8	early	early	JJ
40318	4519	9	manufacture	manufacture	NN
40318	4519	10	was	be	VBD
40318	4519	11	the	the	DT
40318	4519	12	production	production	NN
40318	4519	13	of	of	IN
40318	4519	14	rennet	rennet	NN
40318	4519	15	of	of	IN
40318	4519	16	a	a	DT
40318	4519	17	uniform	uniform	JJ
40318	4519	18	strength	strength	NN
40318	4519	19	.	.	.
40318	4520	1	After	after	IN
40318	4520	2	the	the	DT
40318	4520	3	addition	addition	NN
40318	4520	4	of	of	IN
40318	4520	5	the	the	DT
40318	4520	6	rennet	rennet	NN
40318	4520	7	and	and	CC
40318	4520	8	as	as	RB
40318	4520	9	soon	soon	RB
40318	4520	10	as	as	IN
40318	4520	11	the	the	DT
40318	4520	12	coagulated	coagulate	VBN
40318	4520	13	milk	milk	NN
40318	4520	14	became	become	VBD
40318	4520	15	firm	firm	JJ
40318	4520	16	enough	enough	RB
40318	4520	17	,	,	,
40318	4520	18	it	-PRON-	PRP
40318	4520	19	was	be	VBD
40318	4520	20	broken	break	VBN
40318	4520	21	into	into	IN
40318	4520	22	as	as	RB
40318	4520	23	small	small	JJ
40318	4520	24	pieces	piece	NNS
40318	4520	25	as	as	IN
40318	4520	26	could	could	MD
40318	4520	27	be	be	VB
40318	4520	28	conveniently	conveniently	RB
40318	4520	29	made	make	VBN
40318	4520	30	,	,	,
40318	4520	31	a	a	DT
40318	4520	32	wooden	wooden	JJ
40318	4520	33	knife	knife	NN
40318	4520	34	being	be	VBG
40318	4520	35	used	use	VBN
40318	4520	36	for	for	IN
40318	4520	37	the	the	DT
40318	4520	38	purpose	purpose	NN
40318	4520	39	.	.	.
40318	4521	1	After	after	IN
40318	4521	2	standing	stand	VBG
40318	4521	3	ten	ten	CD
40318	4521	4	minutes	minute	NNS
40318	4521	5	it	-PRON-	PRP
40318	4521	6	was	be	VBD
40318	4521	7	stirred	stir	VBN
40318	4521	8	by	by	IN
40318	4521	9	hand	hand	NN
40318	4521	10	,	,	,
40318	4521	11	breaking	break	VBG
40318	4521	12	the	the	DT
40318	4521	13	pieces	piece	NNS
40318	4521	14	finer	finer	RBR
40318	4521	15	,	,	,
40318	4521	16	and	and	CC
40318	4521	17	the	the	DT
40318	4521	18	temperature	temperature	NN
40318	4521	19	was	be	VBD
40318	4521	20	gradually	gradually	RB
40318	4521	21	brought	bring	VBN
40318	4521	22	to	to	IN
40318	4521	23	98	98	CD
40318	4521	24	°	°	,
40318	4521	25	F.	F.	NNP
40318	4521	26	,	,	,
40318	4521	27	aiming	aim	VBG
40318	4521	28	as	as	IN
40318	4521	29	near	near	IN
40318	4521	30	blood	blood	NN
40318	4521	31	heat	heat	NN
40318	4521	32	as	as	IN
40318	4521	33	could	could	MD
40318	4521	34	be	be	VB
40318	4521	35	judged	judge	VBN
40318	4521	36	by	by	IN
40318	4521	37	the	the	DT
40318	4521	38	sense	sense	NN
40318	4521	39	of	of	IN
40318	4521	40	feeling	feeling	NN
40318	4521	41	.	.	.
40318	4522	1	It	-PRON-	PRP
40318	4522	2	was	be	VBD
40318	4522	3	kept	keep	VBN
40318	4522	4	at	at	IN
40318	4522	5	this	this	DT
40318	4522	6	temperature	temperature	NN
40318	4522	7	until	until	IN
40318	4522	8	the	the	DT
40318	4522	9	moisture	moisture	NN
40318	4522	10	was	be	VBD
40318	4522	11	out	out	IN
40318	4522	12	of	of	IN
40318	4522	13	the	the	DT
40318	4522	14	curd	curd	NN
40318	4522	15	and	and	CC
40318	4522	16	it	-PRON-	PRP
40318	4522	17	would	would	MD
40318	4522	18	squeak	squeak	VB
40318	4522	19	between	between	IN
40318	4522	20	the	the	DT
40318	4522	21	teeth	tooth	NNS
40318	4522	22	.	.	.
40318	4523	1	The	the	DT
40318	4523	2	whey	whey	NN
40318	4523	3	was	be	VBD
40318	4523	4	drawn	draw	VBN
40318	4523	5	off	off	RP
40318	4523	6	and	and	CC
40318	4523	7	the	the	DT
40318	4523	8	curd	curd	NN
40318	4523	9	stirred	stir	VBN
40318	4523	10	until	until	IN
40318	4523	11	dry	dry	JJ
40318	4523	12	,	,	,
40318	4523	13	salted	salt	VBN
40318	4523	14	and	and	CC
40318	4523	15	put	put	VBN
40318	4523	16	to	to	IN
40318	4523	17	press	press	NN
40318	4523	18	.	.	.
40318	4524	1	All	all	PDT
40318	4524	2	the	the	DT
40318	4524	3	curd	curd	NN
40318	4524	4	of	of	IN
40318	4524	5	one	one	CD
40318	4524	6	day	day	NN
40318	4524	7	was	be	VBD
40318	4524	8	made	make	VBN
40318	4524	9	into	into	IN
40318	4524	10	a	a	DT
40318	4524	11	cheese	cheese	NN
40318	4524	12	.	.	.
40318	4525	1	This	this	DT
40318	4525	2	resulted	result	VBD
40318	4525	3	in	in	IN
40318	4525	4	small	small	JJ
40318	4525	5	uneven	uneven	JJ
40318	4525	6	-	-	HYPH
40318	4525	7	sized	sized	JJ
40318	4525	8	cheese	cheese	NN
40318	4525	9	.	.	.
40318	4526	1	Since	since	IN
40318	4526	2	such	such	JJ
40318	4526	3	cheeses	cheese	NNS
40318	4526	4	were	be	VBD
40318	4526	5	made	make	VBN
40318	4526	6	from	from	IN
40318	4526	7	the	the	DT
40318	4526	8	milk	milk	NN
40318	4526	9	of	of	IN
40318	4526	10	single	single	JJ
40318	4526	11	dairies	dairy	NNS
40318	4526	12	with	with	IN
40318	4526	13	all	all	PDT
40318	4526	14	the	the	DT
40318	4526	15	surroundings	surrounding	NNS
40318	4526	16	clean	clean	JJ
40318	4526	17	,	,	,
40318	4526	18	the	the	DT
40318	4526	19	flavor	flavor	NN
40318	4526	20	was	be	VBD
40318	4526	21	usually	usually	RB
40318	4526	22	good	good	JJ
40318	4526	23	but	but	CC
40318	4526	24	the	the	DT
40318	4526	25	texture	texture	NN
40318	4526	26	was	be	VBD
40318	4526	27	open	open	JJ
40318	4526	28	and	and	CC
40318	4526	29	soft	soft	JJ
40318	4526	30	.	.	.
40318	4527	1	The	the	DT
40318	4527	2	method	method	NN
40318	4527	3	of	of	IN
40318	4527	4	caring	care	VBG
40318	4527	5	for	for	IN
40318	4527	6	the	the	DT
40318	4527	7	cheese	cheese	NN
40318	4527	8	and	and	CC
40318	4527	9	marketing	marketing	NN
40318	4527	10	was	be	VBD
40318	4527	11	entirely	entirely	RB
40318	4527	12	different	different	JJ
40318	4527	13	from	from	IN
40318	4527	14	that	that	DT
40318	4527	15	practiced	practice	VBN
40318	4527	16	at	at	IN
40318	4527	17	the	the	DT
40318	4527	18	present	present	JJ
40318	4527	19	time	time	NN
40318	4527	20	.	.	.
40318	4528	1	All	all	PDT
40318	4528	2	the	the	DT
40318	4528	3	cheeses	cheese	NNS
40318	4528	4	made	make	VBN
40318	4528	5	during	during	IN
40318	4528	6	the	the	DT
40318	4528	7	entire	entire	JJ
40318	4528	8	season	season	NN
40318	4528	9	were	be	VBD
40318	4528	10	held	hold	VBN
40318	4528	11	until	until	IN
40318	4528	12	fall	fall	NN
40318	4528	13	and	and	CC
40318	4528	14	marketed	market	VBD
40318	4528	15	at	at	IN
40318	4528	16	one	one	CD
40318	4528	17	time	time	NN
40318	4528	18	.	.	.
40318	4529	1	They	-PRON-	PRP
40318	4529	2	were	be	VBD
40318	4529	3	packed	pack	VBN
40318	4529	4	in	in	IN
40318	4529	5	casks	cask	NNS
40318	4529	6	four	four	CD
40318	4529	7	to	to	IN
40318	4529	8	six	six	CD
40318	4529	9	in	in	IN
40318	4529	10	a	a	DT
40318	4529	11	package	package	NN
40318	4529	12	,	,	,
40318	4529	13	one	one	CD
40318	4529	14	on	on	IN
40318	4529	15	top	top	NN
40318	4529	16	of	of	IN
40318	4529	17	the	the	DT
40318	4529	18	other	other	JJ
40318	4529	19	.	.	.
40318	4530	1	The	the	DT
40318	4530	2	earliest	early	JJS
40318	4530	3	date	date	NN
40318	4530	4	when	when	WRB
40318	4530	5	single	single	JJ
40318	4530	6	boxed	boxed	JJ
40318	4530	7	cheeses	cheese	NNS
40318	4530	8	were	be	VBD
40318	4530	9	on	on	IN
40318	4530	10	the	the	DT
40318	4530	11	market	market	NN
40318	4530	12	was	be	VBD
40318	4530	13	1841	1841	CD
40318	4530	14	.	.	.
40318	4531	1	Between	between	IN
40318	4531	2	1820	1820	CD
40318	4531	3	and	and	CC
40318	4531	4	1840	1840	CD
40318	4531	5	,	,	,
40318	4531	6	a	a	DT
40318	4531	7	small	small	JJ
40318	4531	8	export	export	NN
40318	4531	9	trade	trade	NN
40318	4531	10	in	in	IN
40318	4531	11	cheese	cheese	NN
40318	4531	12	was	be	VBD
40318	4531	13	started	start	VBN
40318	4531	14	.	.	.
40318	4532	1	As	as	IN
40318	4532	2	this	this	DT
40318	4532	3	demand	demand	NN
40318	4532	4	for	for	IN
40318	4532	5	cheese	cheese	NN
40318	4532	6	increased	increase	VBD
40318	4532	7	,	,	,
40318	4532	8	particularly	particularly	RB
40318	4532	9	in	in	IN
40318	4532	10	England	England	NNP
40318	4532	11	,	,	,
40318	4532	12	it	-PRON-	PRP
40318	4532	13	became	become	VBD
40318	4532	14	necessary	necessary	JJ
40318	4532	15	to	to	TO
40318	4532	16	change	change	VB
40318	4532	17	the	the	DT
40318	4532	18	methods	method	NNS
40318	4532	19	employed	employ	VBN
40318	4532	20	in	in	IN
40318	4532	21	manufacture	manufacture	NN
40318	4532	22	.	.	.
40318	4533	1	The	the	DT
40318	4533	2	farm	farm	NN
40318	4533	3	dairy	dairy	NN
40318	4533	4	cheese	cheese	NN
40318	4533	5	was	be	VBD
40318	4533	6	rather	rather	RB
40318	4533	7	an	an	DT
40318	4533	8	open	open	RB
40318	4533	9	-	-	HYPH
40318	4533	10	textured	texture	VBN
40318	4533	11	sweet	sweet	JJ
40318	4533	12	curd	curd	NN
40318	4533	13	product	product	NN
40318	4533	14	.	.	.
40318	4534	1	If	if	IN
40318	4534	2	not	not	RB
40318	4534	3	,	,	,
40318	4534	4	it	-PRON-	PRP
40318	4534	5	was	be	VBD
40318	4534	6	due	due	RB
40318	4534	7	more	more	RBR
40318	4534	8	to	to	IN
40318	4534	9	accident	accident	NN
40318	4534	10	than	than	IN
40318	4534	11	to	to	IN
40318	4534	12	any	any	DT
40318	4534	13	intention	intention	NN
40318	4534	14	of	of	IN
40318	4534	15	the	the	DT
40318	4534	16	cheese	cheese	NN
40318	4534	17	-	-	HYPH
40318	4534	18	maker	maker	NN
40318	4534	19	to	to	TO
40318	4534	20	improve	improve	VB
40318	4534	21	the	the	DT
40318	4534	22	quality	quality	NN
40318	4534	23	.	.	.
40318	4535	1	One	one	CD
40318	4535	2	of	of	IN
40318	4535	3	the	the	DT
40318	4535	4	early	early	JJ
40318	4535	5	complaints	complaint	NNS
40318	4535	6	from	from	IN
40318	4535	7	England	England	NNP
40318	4535	8	was	be	VBD
40318	4535	9	that	that	IN
40318	4535	10	the	the	DT
40318	4535	11	cheeses	cheese	NNS
40318	4535	12	were	be	VBD
40318	4535	13	too	too	RB
40318	4535	14	small	small	JJ
40318	4535	15	and	and	CC
40318	4535	16	uneven	uneven	JJ
40318	4535	17	in	in	IN
40318	4535	18	size	size	NN
40318	4535	19	.	.	.
40318	4536	1	The	the	DT
40318	4536	2	practice	practice	NN
40318	4536	3	of	of	IN
40318	4536	4	making	make	VBG
40318	4536	5	on	on	IN
40318	4536	6	the	the	DT
40318	4536	7	farm	farm	NN
40318	4536	8	continued	continue	VBD
40318	4536	9	until	until	IN
40318	4536	10	about	about	RB
40318	4536	11	1851	1851	CD
40318	4536	12	,	,	,
40318	4536	13	when	when	WRB
40318	4536	14	the	the	DT
40318	4536	15	factory	factory	NN
40318	4536	16	system	system	NN
40318	4536	17	was	be	VBD
40318	4536	18	started	start	VBN
40318	4536	19	,	,	,
40318	4536	20	although	although	IN
40318	4536	21	home	home	NN
40318	4536	22	manufactures	manufacture	NNS
40318	4536	23	continued	continue	VBD
40318	4536	24	after	after	IN
40318	4536	25	that	that	DT
40318	4536	26	time	time	NN
40318	4536	27	.	.	.
40318	4537	1	Following	follow	VBG
40318	4537	2	are	be	VBP
40318	4537	3	the	the	DT
40318	4537	4	reasons	reason	NNS
40318	4537	5	for	for	IN
40318	4537	6	the	the	DT
40318	4537	7	change	change	NN
40318	4537	8	from	from	IN
40318	4537	9	the	the	DT
40318	4537	10	farm	farm	NN
40318	4537	11	to	to	IN
40318	4537	12	factory	factory	NN
40318	4537	13	system	system	NN
40318	4537	14	:	:	:
40318	4537	15	(	(	-LRB-
40318	4537	16	1	1	LS
40318	4537	17	)	)	-RRB-
40318	4537	18	England	England	NNP
40318	4537	19	demanded	demand	VBD
40318	4537	20	larger	large	JJR
40318	4537	21	cheese	cheese	NN
40318	4537	22	;	;	:
40318	4537	23	(	(	-LRB-
40318	4537	24	2	2	LS
40318	4537	25	)	)	-RRB-
40318	4537	26	the	the	DT
40318	4537	27	farm	farm	NN
40318	4537	28	product	product	NN
40318	4537	29	was	be	VBD
40318	4537	30	not	not	RB
40318	4537	31	uniform	uniform	JJ
40318	4537	32	;	;	:
40318	4537	33	(	(	-LRB-
40318	4537	34	3	3	LS
40318	4537	35	)	)	-RRB-
40318	4537	36	the	the	DT
40318	4537	37	quality	quality	NN
40318	4537	38	of	of	IN
40318	4537	39	the	the	DT
40318	4537	40	farm	farm	NN
40318	4537	41	cheese	cheese	NN
40318	4537	42	did	do	VBD
40318	4537	43	not	not	RB
40318	4537	44	suit	suit	VB
40318	4537	45	the	the	DT
40318	4537	46	English	english	JJ
40318	4537	47	trade	trade	NN
40318	4537	48	;	;	:
40318	4537	49	(	(	-LRB-
40318	4537	50	4	4	LS
40318	4537	51	)	)	-RRB-
40318	4537	52	factories	factory	NNS
40318	4537	53	saved	save	VBD
40318	4537	54	much	much	JJ
40318	4537	55	labor	labor	NN
40318	4537	56	on	on	IN
40318	4537	57	the	the	DT
40318	4537	58	farms	farm	NNS
40318	4537	59	;	;	:
40318	4537	60	and	and	CC
40318	4537	61	(	(	-LRB-
40318	4537	62	5	5	CD
40318	4537	63	)	)	-RRB-
40318	4537	64	could	could	MD
40318	4537	65	secure	secure	VB
40318	4537	66	higher	high	JJR
40318	4537	67	prices	price	NNS
40318	4537	68	.	.	.
40318	4538	1	+297	+297	NNP
40318	4538	2	.	.	.
40318	4539	1	The	the	DT
40318	4539	2	factory	factory	NN
40318	4539	3	system.+--Where	system.+--Where	:
40318	4539	4	and	and	CC
40318	4539	5	by	by	IN
40318	4539	6	whom	whom	WP
40318	4539	7	the	the	DT
40318	4539	8	first	first	JJ
40318	4539	9	Cheddar	Cheddar	NNP
40318	4539	10	cheese	cheese	NN
40318	4539	11	factory	factory	NN
40318	4539	12	in	in	IN
40318	4539	13	America	America	NNP
40318	4539	14	was	be	VBD
40318	4539	15	started	start	VBN
40318	4539	16	is	be	VBZ
40318	4539	17	not	not	RB
40318	4539	18	definitely	definitely	RB
40318	4539	19	known	know	VBN
40318	4539	20	.	.	.
40318	4540	1	Jesse	Jesse	NNP
40318	4540	2	Williams	Williams	NNP
40318	4540	3	of	of	IN
40318	4540	4	Oneida	Oneida	NNP
40318	4540	5	County	County	NNP
40318	4540	6	,	,	,
40318	4540	7	New	New	NNP
40318	4540	8	York	York	NNP
40318	4540	9	,	,	,
40318	4540	10	is	be	VBZ
40318	4540	11	supposed	suppose	VBN
40318	4540	12	by	by	IN
40318	4540	13	many	many	JJ
40318	4540	14	to	to	TO
40318	4540	15	have	have	VB
40318	4540	16	been	be	VBN
40318	4540	17	the	the	DT
40318	4540	18	first	first	JJ
40318	4540	19	to	to	TO
40318	4540	20	build	build	VB
40318	4540	21	and	and	CC
40318	4540	22	operate	operate	VB
40318	4540	23	under	under	IN
40318	4540	24	the	the	DT
40318	4540	25	factory	factory	NN
40318	4540	26	system	system	NN
40318	4540	27	,	,	,
40318	4540	28	in	in	IN
40318	4540	29	1851	1851	CD
40318	4540	30	.	.	.
40318	4541	1	Cheese	cheese	NN
40318	4541	2	factories	factory	NNS
40318	4541	3	were	be	VBD
40318	4541	4	opened	open	VBN
40318	4541	5	in	in	IN
40318	4541	6	Ohio	Ohio	NNP
40318	4541	7	and	and	CC
40318	4541	8	Wisconsin	Wisconsin	NNP
40318	4541	9	about	about	IN
40318	4541	10	1860	1860	CD
40318	4541	11	.	.	.
40318	4542	1	In	in	IN
40318	4542	2	the	the	DT
40318	4542	3	period	period	NN
40318	4542	4	1860	1860	CD
40318	4542	5	to	to	IN
40318	4542	6	1870	1870	CD
40318	4542	7	,	,	,
40318	4542	8	a	a	DT
40318	4542	9	large	large	JJ
40318	4542	10	number	number	NN
40318	4542	11	of	of	IN
40318	4542	12	cheese	cheese	NN
40318	4542	13	factories	factory	NNS
40318	4542	14	were	be	VBD
40318	4542	15	built	build	VBN
40318	4542	16	in	in	IN
40318	4542	17	the	the	DT
40318	4542	18	various	various	JJ
40318	4542	19	states	state	NNS
40318	4542	20	,	,	,
40318	4542	21	especially	especially	RB
40318	4542	22	New	New	NNP
40318	4542	23	York	York	NNP
40318	4542	24	,	,	,
40318	4542	25	Ohio	Ohio	NNP
40318	4542	26	and	and	CC
40318	4542	27	Wisconsin	Wisconsin	NNP
40318	4542	28	.	.	.
40318	4543	1	+298	+298	NNP
40318	4543	2	.	.	.
40318	4544	1	Introduction	introduction	NN
40318	4544	2	of	of	IN
40318	4544	3	factory	factory	NN
40318	4544	4	system	system	NN
40318	4544	5	in	in	IN
40318	4544	6	Canada.+--In	Canada.+--In	NNP
40318	4544	7	1863	1863	CD
40318	4544	8	,	,	,
40318	4544	9	Harvey	Harvey	NNP
40318	4544	10	Farrington	Farrington	NNP
40318	4544	11	of	of	IN
40318	4544	12	Herkimer	Herkimer	NNP
40318	4544	13	,	,	,
40318	4544	14	New	New	NNP
40318	4544	15	York	York	NNP
40318	4544	16	,	,	,
40318	4544	17	was	be	VBD
40318	4544	18	so	so	RB
40318	4544	19	impressed	impressed	JJ
40318	4544	20	with	with	IN
40318	4544	21	the	the	DT
40318	4544	22	opportunity	opportunity	NN
40318	4544	23	of	of	IN
40318	4544	24	developing	develop	VBG
40318	4544	25	the	the	DT
40318	4544	26	cheese	cheese	NN
40318	4544	27	factory	factory	NN
40318	4544	28	system	system	NN
40318	4544	29	in	in	IN
40318	4544	30	Canada	Canada	NNP
40318	4544	31	that	that	IN
40318	4544	32	he	-PRON-	PRP
40318	4544	33	sold	sell	VBD
40318	4544	34	out	out	RP
40318	4544	35	his	-PRON-	PRP$
40318	4544	36	business	business	NN
40318	4544	37	in	in	IN
40318	4544	38	New	New	NNP
40318	4544	39	York	York	NNP
40318	4544	40	and	and	CC
40318	4544	41	established	establish	VBD
40318	4544	42	the	the	DT
40318	4544	43	first	first	JJ
40318	4544	44	Canadian	canadian	JJ
40318	4544	45	cheese	cheese	NN
40318	4544	46	factory	factory	NN
40318	4544	47	in	in	IN
40318	4544	48	the	the	DT
40318	4544	49	town	town	NN
40318	4544	50	of	of	IN
40318	4544	51	Norwich	Norwich	NNP
40318	4544	52	,	,	,
40318	4544	53	Ontario	Ontario	NNP
40318	4544	54	.	.	.
40318	4545	1	It	-PRON-	PRP
40318	4545	2	was	be	VBD
40318	4545	3	accepted	accept	VBN
40318	4545	4	at	at	IN
40318	4545	5	once	once	RB
40318	4545	6	by	by	IN
40318	4545	7	Canadian	canadian	JJ
40318	4545	8	farmers	farmer	NNS
40318	4545	9	,	,	,
40318	4545	10	and	and	CC
40318	4545	11	factory	factory	NN
40318	4545	12	cheese	cheese	NN
40318	4545	13	-	-	HYPH
40318	4545	14	making	making	NN
40318	4545	15	increased	increase	VBD
40318	4545	16	rapidly	rapidly	RB
40318	4545	17	.	.	.
40318	4546	1	In	in	IN
40318	4546	2	1866	1866	CD
40318	4546	3	,	,	,
40318	4546	4	a	a	DT
40318	4546	5	small	small	JJ
40318	4546	6	quantity	quantity	NN
40318	4546	7	of	of	IN
40318	4546	8	cheese	cheese	NN
40318	4546	9	was	be	VBD
40318	4546	10	exported	export	VBN
40318	4546	11	and	and	CC
40318	4546	12	from	from	IN
40318	4546	13	that	that	DT
40318	4546	14	time	time	NN
40318	4546	15	the	the	DT
40318	4546	16	export	export	NN
40318	4546	17	trade	trade	NN
40318	4546	18	of	of	IN
40318	4546	19	Canada	Canada	NNP
40318	4546	20	has	have	VBZ
40318	4546	21	been	be	VBN
40318	4546	22	large	large	JJ
40318	4546	23	and	and	CC
40318	4546	24	growing	grow	VBG
40318	4546	25	.	.	.
40318	4547	1	Ontario	Ontario	NNP
40318	4547	2	and	and	CC
40318	4547	3	Quebec	Quebec	NNP
40318	4547	4	are	be	VBP
40318	4547	5	now	now	RB
40318	4547	6	the	the	DT
40318	4547	7	leading	lead	VBG
40318	4547	8	provinces	province	NNS
40318	4547	9	in	in	IN
40318	4547	10	the	the	DT
40318	4547	11	production	production	NN
40318	4547	12	of	of	IN
40318	4547	13	cheese	cheese	NN
40318	4547	14	.	.	.
40318	4548	1	+299	+299	NNP
40318	4548	2	.	.	.
40318	4549	1	Introduction	introduction	NN
40318	4549	2	of	of	IN
40318	4549	3	cheddaring.+--The	cheddaring.+--the	CD
40318	4549	4	factories	factory	NNS
40318	4549	5	at	at	IN
40318	4549	6	first	first	RB
40318	4549	7	used	use	VBD
40318	4549	8	the	the	DT
40318	4549	9	same	same	JJ
40318	4549	10	process	process	NN
40318	4549	11	as	as	IN
40318	4549	12	the	the	DT
40318	4549	13	farms	farm	NNS
40318	4549	14	,	,	,
40318	4549	15	namely	namely	RB
40318	4549	16	the	the	DT
40318	4549	17	stirred	stir	VBN
40318	4549	18	-	-	HYPH
40318	4549	19	curd	curd	NN
40318	4549	20	process	process	NN
40318	4549	21	.	.	.
40318	4550	1	In	in	IN
40318	4550	2	1867	1867	CD
40318	4550	3	,	,	,
40318	4550	4	Robert	Robert	NNP
40318	4550	5	McAdam	McAdam	NNP
40318	4550	6	introduced	introduce	VBD
40318	4550	7	the	the	DT
40318	4550	8	English	English	NNP
40318	4550	9	Cheddar	Cheddar	NNP
40318	4550	10	system	system	NN
40318	4550	11	in	in	IN
40318	4550	12	a	a	DT
40318	4550	13	factory	factory	NN
40318	4550	14	near	near	IN
40318	4550	15	Herkimer	Herkimer	NNP
40318	4550	16	,	,	,
40318	4550	17	New	New	NNP
40318	4550	18	York	York	NNP
40318	4550	19	.	.	.
40318	4551	1	This	this	DT
40318	4551	2	is	be	VBZ
40318	4551	3	the	the	DT
40318	4551	4	Cheddar	Cheddar	NNP
40318	4551	5	system	system	NN
40318	4551	6	as	as	IN
40318	4551	7	known	know	VBN
40318	4551	8	to	to	IN
40318	4551	9	-	-	HYPH
40318	4551	10	day	day	NN
40318	4551	11	.	.	.
40318	4552	1	It	-PRON-	PRP
40318	4552	2	produces	produce	VBZ
40318	4552	3	the	the	DT
40318	4552	4	closer	close	RBR
40318	4552	5	bodied	body	VBN
40318	4552	6	cheese	cheese	NN
40318	4552	7	demanded	demand	VBN
40318	4552	8	by	by	IN
40318	4552	9	the	the	DT
40318	4552	10	export	export	NN
40318	4552	11	trade	trade	NN
40318	4552	12	.	.	.
40318	4553	1	This	this	DT
40318	4553	2	introduction	introduction	NN
40318	4553	3	made	make	VBD
40318	4553	4	Herkimer	Herkimer	NNP
40318	4553	5	County	County	NNP
40318	4553	6	famous	famous	JJ
40318	4553	7	for	for	IN
40318	4553	8	its	-PRON-	PRP$
40318	4553	9	cheese	cheese	NN
40318	4553	10	.	.	.
40318	4554	1	+300	+300	NNP
40318	4554	2	.	.	.
40318	4555	1	Introduction	introduction	NN
40318	4555	2	of	of	IN
40318	4555	3	Swiss	Swiss	NNP
40318	4555	4	and	and	CC
40318	4555	5	Limburger.+--In	Limburger.+--In	NNP
40318	4555	6	1870	1870	CD
40318	4555	7	,	,	,
40318	4555	8	factories	factory	NNS
40318	4555	9	for	for	IN
40318	4555	10	Limburger	Limburger	NNP
40318	4555	11	,	,	,
40318	4555	12	Swiss	Swiss	NNP
40318	4555	13	and	and	CC
40318	4555	14	Brick	Brick	NNP
40318	4555	15	cheese	cheese	NN
40318	4555	16	were	be	VBD
40318	4555	17	started	start	VBN
40318	4555	18	and	and	CC
40318	4555	19	have	have	VBP
40318	4555	20	gradually	gradually	RB
40318	4555	21	increased	increase	VBN
40318	4555	22	.	.	.
40318	4556	1	In	in	IN
40318	4556	2	New	New	NNP
40318	4556	3	York	York	NNP
40318	4556	4	such	such	JJ
40318	4556	5	plants	plant	NNS
40318	4556	6	are	be	VBP
40318	4556	7	located	locate	VBN
40318	4556	8	around	around	IN
40318	4556	9	Boonville	Boonville	NNP
40318	4556	10	in	in	IN
40318	4556	11	Oneida	Oneida	NNP
40318	4556	12	County	County	NNP
40318	4556	13	,	,	,
40318	4556	14	and	and	CC
40318	4556	15	Theresa	Theresa	NNP
40318	4556	16	,	,	,
40318	4556	17	in	in	IN
40318	4556	18	Jefferson	Jefferson	NNP
40318	4556	19	County	County	NNP
40318	4556	20	.	.	.
40318	4557	1	In	in	IN
40318	4557	2	Wisconsin	Wisconsin	NNP
40318	4557	3	,	,	,
40318	4557	4	Swiss	swiss	JJ
40318	4557	5	cheese	cheese	NN
40318	4557	6	-	-	HYPH
40318	4557	7	making	making	NN
40318	4557	8	was	be	VBD
40318	4557	9	begun	begin	VBN
40318	4557	10	by	by	IN
40318	4557	11	a	a	DT
40318	4557	12	colony	colony	NN
40318	4557	13	of	of	IN
40318	4557	14	Swiss	Swiss	NNP
40318	4557	15	who	who	WP
40318	4557	16	came	come	VBD
40318	4557	17	to	to	IN
40318	4557	18	New	New	NNP
40318	4557	19	Glarus	Glarus	NNP
40318	4557	20	,	,	,
40318	4557	21	Green	Green	NNP
40318	4557	22	County	County	NNP
40318	4557	23	.	.	.
40318	4558	1	It	-PRON-	PRP
40318	4558	2	is	be	VBZ
40318	4558	3	now	now	RB
40318	4558	4	made	make	VBN
40318	4558	5	in	in	IN
40318	4558	6	Green	Green	NNP
40318	4558	7	,	,	,
40318	4558	8	Lafayette	Lafayette	NNP
40318	4558	9	,	,	,
40318	4558	10	Iowa	Iowa	NNP
40318	4558	11	,	,	,
40318	4558	12	Grant	Grant	NNP
40318	4558	13	,	,	,
40318	4558	14	Dane	Dane	NNP
40318	4558	15	and	and	CC
40318	4558	16	Rock	Rock	NNP
40318	4558	17	counties	county	NNS
40318	4558	18	.	.	.
40318	4559	1	Limburger	Limburger	NNP
40318	4559	2	and	and	CC
40318	4559	3	Brick	Brick	NNP
40318	4559	4	are	be	VBP
40318	4559	5	manufactured	manufacture	VBN
40318	4559	6	in	in	IN
40318	4559	7	Dodge	Dodge	NNP
40318	4559	8	,	,	,
40318	4559	9	Fond	Fond	NNP
40318	4559	10	du	du	NNP
40318	4559	11	Lac	Lac	NNP
40318	4559	12	,	,	,
40318	4559	13	Winnebago	Winnebago	NNP
40318	4559	14	,	,	,
40318	4559	15	Marathon	Marathon	NNP
40318	4559	16	,	,	,
40318	4559	17	La	La	NNP
40318	4559	18	Crosse	Crosse	NNP
40318	4559	19	,	,	,
40318	4559	20	Buffalo	Buffalo	NNP
40318	4559	21	,	,	,
40318	4559	22	Trempealeau	Trempealeau	NNP
40318	4559	23	,	,	,
40318	4559	24	Clark	Clark	NNP
40318	4559	25	,	,	,
40318	4559	26	Washington	Washington	NNP
40318	4559	27	,	,	,
40318	4559	28	Dunn	Dunn	NNP
40318	4559	29	,	,	,
40318	4559	30	Barron	Barron	NNP
40318	4559	31	and	and	CC
40318	4559	32	Lincoln	Lincoln	NNP
40318	4559	33	counties	county	NNS
40318	4559	34	.	.	.
40318	4560	1	In	in	IN
40318	4560	2	the	the	DT
40318	4560	3	southeastern	southeastern	JJ
40318	4560	4	part	part	NN
40318	4560	5	of	of	IN
40318	4560	6	Ohio	Ohio	NNP
40318	4560	7	Swiss	swiss	JJ
40318	4560	8	cheese	cheese	NN
40318	4560	9	is	be	VBZ
40318	4560	10	produced	produce	VBN
40318	4560	11	.	.	.
40318	4561	1	Ohio	Ohio	NNP
40318	4561	2	and	and	CC
40318	4561	3	Wisconsin	Wisconsin	NNP
40318	4561	4	have	have	VBP
40318	4561	5	manufactured	manufacture	VBN
40318	4561	6	more	more	JJR
40318	4561	7	of	of	IN
40318	4561	8	these	these	DT
40318	4561	9	cheeses	cheese	NNS
40318	4561	10	,	,	,
40318	4561	11	especially	especially	RB
40318	4561	12	Swiss	swiss	JJ
40318	4561	13	,	,	,
40318	4561	14	than	than	IN
40318	4561	15	any	any	DT
40318	4561	16	other	other	JJ
40318	4561	17	states	state	NNS
40318	4561	18	.	.	.
40318	4562	1	This	this	DT
40318	4562	2	is	be	VBZ
40318	4562	3	probably	probably	RB
40318	4562	4	due	due	IN
40318	4562	5	to	to	IN
40318	4562	6	the	the	DT
40318	4562	7	fact	fact	NN
40318	4562	8	that	that	IN
40318	4562	9	the	the	DT
40318	4562	10	conditions	condition	NNS
40318	4562	11	are	be	VBP
40318	4562	12	more	more	RBR
40318	4562	13	nearly	nearly	RB
40318	4562	14	like	like	IN
40318	4562	15	those	those	DT
40318	4562	16	of	of	IN
40318	4562	17	Switzerland	Switzerland	NNP
40318	4562	18	.	.	.
40318	4563	1	When	when	WRB
40318	4563	2	the	the	DT
40318	4563	3	cities	city	NNS
40318	4563	4	in	in	IN
40318	4563	5	New	New	NNP
40318	4563	6	York	York	NNP
40318	4563	7	began	begin	VBD
40318	4563	8	to	to	TO
40318	4563	9	grow	grow	VB
40318	4563	10	,	,	,
40318	4563	11	an	an	DT
40318	4563	12	increased	increase	VBN
40318	4563	13	demand	demand	NN
40318	4563	14	for	for	IN
40318	4563	15	market	market	NN
40318	4563	16	milk	milk	NN
40318	4563	17	was	be	VBD
40318	4563	18	felt	feel	VBN
40318	4563	19	.	.	.
40318	4564	1	The	the	DT
40318	4564	2	result	result	NN
40318	4564	3	was	be	VBD
40318	4564	4	that	that	IN
40318	4564	5	the	the	DT
40318	4564	6	dairy	dairy	NN
40318	4564	7	-	-	HYPH
40318	4564	8	men	man	NNS
40318	4564	9	could	could	MD
40318	4564	10	not	not	RB
40318	4564	11	supply	supply	VB
40318	4564	12	both	both	DT
40318	4564	13	the	the	DT
40318	4564	14	cities	city	NNS
40318	4564	15	and	and	CC
40318	4564	16	the	the	DT
40318	4564	17	cheese	cheese	NN
40318	4564	18	factories	factory	NNS
40318	4564	19	with	with	IN
40318	4564	20	milk	milk	NN
40318	4564	21	.	.	.
40318	4565	1	A	a	DT
40318	4565	2	large	large	JJ
40318	4565	3	part	part	NN
40318	4565	4	of	of	IN
40318	4565	5	the	the	DT
40318	4565	6	cheese	cheese	NN
40318	4565	7	was	be	VBD
40318	4565	8	being	be	VBG
40318	4565	9	exported	export	VBN
40318	4565	10	and	and	CC
40318	4565	11	most	most	JJS
40318	4565	12	of	of	IN
40318	4565	13	it	-PRON-	PRP
40318	4565	14	had	have	VBD
40318	4565	15	always	always	RB
40318	4565	16	been	be	VBN
40318	4565	17	partly	partly	RB
40318	4565	18	skimmed	skim	VBN
40318	4565	19	.	.	.
40318	4566	1	The	the	DT
40318	4566	2	amount	amount	NN
40318	4566	3	of	of	IN
40318	4566	4	skimming	skimming	NN
40318	4566	5	,	,	,
40318	4566	6	therefore	therefore	RB
40318	4566	7	,	,	,
40318	4566	8	was	be	VBD
40318	4566	9	largely	largely	RB
40318	4566	10	increased	increase	VBN
40318	4566	11	.	.	.
40318	4567	1	Then	then	RB
40318	4567	2	other	other	JJ
40318	4567	3	animal	animal	NN
40318	4567	4	fats	fat	NNS
40318	4567	5	were	be	VBD
40318	4567	6	substituted	substitute	VBN
40318	4567	7	for	for	IN
40318	4567	8	the	the	DT
40318	4567	9	milk	milk	NN
40318	4567	10	-	-	HYPH
40318	4567	11	fat	fat	NN
40318	4567	12	.	.	.
40318	4568	1	This	this	DT
40318	4568	2	product	product	NN
40318	4568	3	was	be	VBD
40318	4568	4	known	know	VBN
40318	4568	5	as	as	IN
40318	4568	6	"	"	``
40318	4568	7	filled	fill	VBN
40318	4568	8	"	"	''
40318	4568	9	cheese	cheese	NN
40318	4568	10	.	.	.
40318	4569	1	The	the	DT
40318	4569	2	delay	delay	NN
40318	4569	3	in	in	IN
40318	4569	4	controlling	control	VBG
40318	4569	5	the	the	DT
40318	4569	6	practice	practice	NN
40318	4569	7	of	of	IN
40318	4569	8	making	make	VBG
40318	4569	9	skimmed	skimmed	NN
40318	4569	10	-	-	HYPH
40318	4569	11	milk	milk	NN
40318	4569	12	and	and	CC
40318	4569	13	filled	fill	VBN
40318	4569	14	cheese	cheese	NN
40318	4569	15	ruined	ruin	VBD
40318	4569	16	the	the	DT
40318	4569	17	export	export	NN
40318	4569	18	trade	trade	NN
40318	4569	19	.	.	.
40318	4570	1	In	in	IN
40318	4570	2	Canada	Canada	NNP
40318	4570	3	laws	law	NNS
40318	4570	4	prohibited	prohibit	VBD
40318	4570	5	the	the	DT
40318	4570	6	making	making	NN
40318	4570	7	of	of	IN
40318	4570	8	filled	fill	VBN
40318	4570	9	cheese	cheese	NN
40318	4570	10	and	and	CC
40318	4570	11	as	as	IN
40318	4570	12	a	a	DT
40318	4570	13	consequence	consequence	JJ
40318	4570	14	Canadian	Canadian	NNP
40318	4570	15	Cheddar	Cheddar	NNP
40318	4570	16	cheese	cheese	NN
40318	4570	17	is	be	VBZ
40318	4570	18	still	still	RB
40318	4570	19	very	very	RB
40318	4570	20	popular	popular	JJ
40318	4570	21	in	in	IN
40318	4570	22	England	England	NNP
40318	4570	23	.	.	.
40318	4571	1	However	however	RB
40318	4571	2	,	,	,
40318	4571	3	with	with	IN
40318	4571	4	the	the	DT
40318	4571	5	control	control	NN
40318	4571	6	of	of	IN
40318	4571	7	skimmed	skim	VBN
40318	4571	8	-	-	HYPH
40318	4571	9	milk	milk	NN
40318	4571	10	cheese	cheese	NN
40318	4571	11	-	-	HYPH
40318	4571	12	making	making	NN
40318	4571	13	and	and	CC
40318	4571	14	the	the	DT
40318	4571	15	elimination	elimination	NN
40318	4571	16	of	of	IN
40318	4571	17	filled	fill	VBN
40318	4571	18	cheese	cheese	NN
40318	4571	19	,	,	,
40318	4571	20	the	the	DT
40318	4571	21	volume	volume	NN
40318	4571	22	continued	continue	VBD
40318	4571	23	to	to	TO
40318	4571	24	grow	grow	VB
40318	4571	25	and	and	CC
40318	4571	26	to	to	TO
40318	4571	27	find	find	VB
40318	4571	28	outlet	outlet	NN
40318	4571	29	in	in	IN
40318	4571	30	local	local	JJ
40318	4571	31	consumption	consumption	NN
40318	4571	32	.	.	.
40318	4572	1	New	New	NNP
40318	4572	2	York	York	NNP
40318	4572	3	probably	probably	RB
40318	4572	4	exported	export	VBD
40318	4572	5	more	more	JJR
40318	4572	6	cheese	cheese	NN
40318	4572	7	than	than	IN
40318	4572	8	any	any	DT
40318	4572	9	other	other	JJ
40318	4572	10	state	state	NN
40318	4572	11	.	.	.
40318	4573	1	Wisconsin	Wisconsin	NNP
40318	4573	2	shipped	ship	VBD
40318	4573	3	cheese	cheese	NN
40318	4573	4	into	into	IN
40318	4573	5	other	other	JJ
40318	4573	6	regions	region	NNS
40318	4573	7	,	,	,
40318	4573	8	especially	especially	RB
40318	4573	9	the	the	DT
40318	4573	10	southern	southern	JJ
40318	4573	11	states	state	NNS
40318	4573	12	in	in	IN
40318	4573	13	which	which	WDT
40318	4573	14	no	no	DT
40318	4573	15	cheeses	cheese	NNS
40318	4573	16	were	be	VBD
40318	4573	17	made	make	VBN
40318	4573	18	.	.	.
40318	4574	1	Some	some	DT
40318	4574	2	Wisconsin	Wisconsin	NNP
40318	4574	3	cheeses	cheese	NNS
40318	4574	4	were	be	VBD
40318	4574	5	shipped	ship	VBN
40318	4574	6	to	to	IN
40318	4574	7	the	the	DT
40318	4574	8	New	New	NNP
40318	4574	9	York	York	NNP
40318	4574	10	market	market	NN
40318	4574	11	from	from	IN
40318	4574	12	time	time	NN
40318	4574	13	to	to	IN
40318	4574	14	time	time	NN
40318	4574	15	,	,	,
40318	4574	16	but	but	CC
40318	4574	17	in	in	IN
40318	4574	18	October	October	NNP
40318	4574	19	,	,	,
40318	4574	20	1913	1913	CD
40318	4574	21	,	,	,
40318	4574	22	the	the	DT
40318	4574	23	first	first	JJ
40318	4574	24	quotations[133	quotations[133	NN
40318	4574	25	]	]	-RRB-
40318	4574	26	were	be	VBD
40318	4574	27	made	make	VBN
40318	4574	28	in	in	IN
40318	4574	29	New	New	NNP
40318	4574	30	York	York	NNP
40318	4574	31	City	City	NNP
40318	4574	32	for	for	IN
40318	4574	33	Wisconsin	Wisconsin	NNP
40318	4574	34	products	product	NNS
40318	4574	35	.	.	.
40318	4575	1	+301	+301	NN
40318	4575	2	.	.	.
40318	4576	1	Number	number	NN
40318	4576	2	and	and	CC
40318	4576	3	distribution	distribution	NN
40318	4576	4	of	of	IN
40318	4576	5	cheese	cheese	NN
40318	4576	6	factories.+--The	factories.+--the	CD
40318	4576	7	following	follow	VBG
40318	4576	8	list	list	NN
40318	4576	9	and	and	CC
40318	4576	10	maps	map	NNS
40318	4576	11	(	(	-LRB-
40318	4576	12	Figs	fig	NNS
40318	4576	13	.	.	.
40318	4577	1	65	65	CD
40318	4577	2	,	,	,
40318	4577	3	66	66	CD
40318	4577	4	)	)	-RRB-
40318	4577	5	compiled	compile	VBD
40318	4577	6	in	in	IN
40318	4577	7	1914	1914	CD
40318	4577	8	by	by	IN
40318	4577	9	the	the	DT
40318	4577	10	United	United	NNP
40318	4577	11	States	States	NNP
40318	4577	12	Department	Department	NNP
40318	4577	13	of	of	IN
40318	4577	14	Agriculture	Agriculture	NNP
40318	4577	15	Dairy	Dairy	NNP
40318	4577	16	Division	Division	NNP
40318	4577	17	,	,	,
40318	4577	18	show	show	VB
40318	4577	19	the	the	DT
40318	4577	20	number	number	NN
40318	4577	21	of	of	IN
40318	4577	22	cheese	cheese	NN
40318	4577	23	factories	factory	NNS
40318	4577	24	in	in	IN
40318	4577	25	the	the	DT
40318	4577	26	different	different	JJ
40318	4577	27	states	state	NNS
40318	4577	28	and	and	CC
40318	4577	29	their	-PRON-	PRP$
40318	4577	30	location	location	NN
40318	4577	31	:	:	:
40318	4577	32	[	[	-LRB-
40318	4577	33	Illustration	illustration	NN
40318	4577	34	:	:	:
40318	4577	35	FIG	FIG	NNP
40318	4577	36	.	.	.
40318	4578	1	65.--Map	65.--map	LS
40318	4578	2	showing	show	VBG
40318	4578	3	the	the	DT
40318	4578	4	distribution	distribution	NN
40318	4578	5	of	of	IN
40318	4578	6	cheese	cheese	NN
40318	4578	7	factories	factory	NNS
40318	4578	8	in	in	IN
40318	4578	9	the	the	DT
40318	4578	10	principal	principal	JJ
40318	4578	11	cheese	cheese	NN
40318	4578	12	-	-	HYPH
40318	4578	13	producing	produce	VBG
40318	4578	14	states	state	NNS
40318	4578	15	.	.	.
40318	4578	16	]	]	-RRB-
40318	4579	1	Arizona	Arizona	NNP
40318	4579	2	3	3	CD
40318	4579	3	California	California	NNP
40318	4579	4	93	93	CD
40318	4579	5	Colorado	Colorado	NNP
40318	4579	6	8	8	CD
40318	4579	7	Connecticut	Connecticut	NNP
40318	4579	8	2	2	CD
40318	4579	9	Delaware	Delaware	NNP
40318	4579	10	1	1	CD
40318	4579	11	Illinois	Illinois	NNP
40318	4579	12	50	50	CD
40318	4579	13	Indiana	Indiana	NNP
40318	4579	14	13	13	CD
40318	4579	15	Iowa	Iowa	NNP
40318	4579	16	25	25	CD
40318	4579	17	Kansas	Kansas	NNP
40318	4579	18	1	1	CD
40318	4579	19	Maine	Maine	NNP
40318	4579	20	5	5	CD
40318	4579	21	Michigan	Michigan	NNP
40318	4579	22	196	196	CD
40318	4579	23	Minnesota	Minnesota	NNP
40318	4579	24	74	74	CD
40318	4579	25	Missouri	Missouri	NNP
40318	4579	26	4	4	CD
40318	4579	27	Montana	Montana	NNP
40318	4579	28	1	1	CD
40318	4579	29	Nebraska	Nebraska	NNP
40318	4579	30	1	1	CD
40318	4579	31	New	New	NNP
40318	4579	32	Hampshire	Hampshire	NNP
40318	4579	33	2	2	CD
40318	4579	34	New	New	NNP
40318	4579	35	York	York	NNP
40318	4579	36	995	995	CD
40318	4579	37	North	North	NNP
40318	4579	38	Dakota	Dakota	NNP
40318	4579	39	3	3	CD
40318	4579	40	Ohio	Ohio	NNP
40318	4579	41	111	111	CD
40318	4579	42	Oklahoma	Oklahoma	NNP
40318	4579	43	1	1	CD
40318	4579	44	Oregon	Oregon	NNP
40318	4579	45	42	42	CD
40318	4579	46	Pennsylvania	Pennsylvania	NNP
40318	4579	47	106	106	CD
40318	4579	48	South	South	NNP
40318	4579	49	Dakota	Dakota	NNP
40318	4579	50	1	1	CD
40318	4579	51	Utah	Utah	NNP
40318	4579	52	8	8	CD
40318	4579	53	Vermont	Vermont	NNP
40318	4579	54	35	35	CD
40318	4579	55	Virginia	Virginia	NNP
40318	4579	56	3	3	CD
40318	4579	57	Washington	Washington	NNP
40318	4579	58	15	15	CD
40318	4579	59	West	West	NNP
40318	4579	60	Virginia	Virginia	NNP
40318	4579	61	1	1	CD
40318	4579	62	Wisconsin	Wisconsin	NNP
40318	4579	63	1720	1720	CD
40318	4579	64	----	----	NFP
40318	4579	65	3520	3520	CD
40318	4579	66	+302	+302	NNP
40318	4579	67	.	.	.
40318	4580	1	Total	total	JJ
40318	4580	2	production	production	NN
40318	4580	3	of	of	IN
40318	4580	4	cheese	cheese	NN
40318	4580	5	in	in	IN
40318	4580	6	the	the	DT
40318	4580	7	United	United	NNP
40318	4580	8	States.+--The	States.+--The	.
40318	4580	9	following	follow	VBG
40318	4580	10	figures	figure	NNS
40318	4580	11	(	(	-LRB-
40318	4580	12	Table	table	NN
40318	4580	13	XX	XX	NNP
40318	4580	14	)	)	-RRB-
40318	4580	15	compiled	compile	VBN
40318	4580	16	by	by	IN
40318	4580	17	the	the	DT
40318	4580	18	United	United	NNP
40318	4580	19	States	States	NNP
40318	4580	20	Census	Census	NNP
40318	4580	21	show	show	VBP
40318	4580	22	the	the	DT
40318	4580	23	total	total	JJ
40318	4580	24	production	production	NN
40318	4580	25	of	of	IN
40318	4580	26	cheese	cheese	NN
40318	4580	27	and	and	CC
40318	4580	28	the	the	DT
40318	4580	29	amount	amount	NN
40318	4580	30	made	make	VBN
40318	4580	31	on	on	IN
40318	4580	32	farms	farm	NNS
40318	4580	33	and	and	CC
40318	4580	34	in	in	IN
40318	4580	35	factories	factory	NNS
40318	4580	36	in	in	IN
40318	4580	37	the	the	DT
40318	4580	38	United	United	NNP
40318	4580	39	States	States	NNP
40318	4580	40	by	by	IN
40318	4580	41	ten	ten	CD
40318	4580	42	-	-	HYPH
40318	4580	43	year	year	NN
40318	4580	44	periods	period	NNS
40318	4580	45	:	:	:
40318	4580	46	TABLE	table	NN
40318	4580	47	XX	XX	NNP
40318	4580	48	SHOWING	show	VBG
40318	4580	49	THE	the	DT
40318	4580	50	TOTAL	total	JJ
40318	4580	51	PRODUCTION	production	NN
40318	4580	52	OF	of	IN
40318	4580	53	CHEESE	cheese	NN
40318	4580	54	AND	and	CC
40318	4580	55	PART	PART	NNP
40318	4580	56	MADE	make	VBD
40318	4580	57	ON	on	IN
40318	4580	58	FARMS	farm	NNS
40318	4580	59	AND	and	CC
40318	4580	60	IN	in	IN
40318	4580	61	FACTORIES	factory	NNS
40318	4580	62	IN	in	IN
40318	4580	63	THE	the	DT
40318	4580	64	UNITED	UNITED	NNP
40318	4580	65	STATES	state	NNS
40318	4580	66	BY	by	IN
40318	4580	67	TEN	TEN	NNP
40318	4580	68	-	-	HYPH
40318	4580	69	YEAR	YEAR	NNP
40318	4580	70	PERIODS	periods	NN
40318	4580	71	1849	1849	CD
40318	4580	72	Total	total	JJ
40318	4580	73	105,535,893	105,535,893	CD
40318	4580	74	pounds	pound	NNS
40318	4580	75	1859	1859	CD
40318	4580	76	Total	total	JJ
40318	4580	77	103,663,927	103,663,927	CD
40318	4580	78	pounds	pound	NNS
40318	4580	79	1869	1869	CD
40318	4580	80	Total	total	JJ
40318	4580	81	162,927,382	162,927,382	CD
40318	4580	82	pounds	pound	NNS
40318	4580	83	1879	1879	CD
40318	4580	84	Total	total	JJ
40318	4580	85	243,157,850	243,157,850	CD
40318	4580	86	pounds	pound	NNS
40318	4580	87	1889	1889	CD
40318	4580	88	On	on	IN
40318	4580	89	farms	farm	NNS
40318	4580	90	18,726,818	18,726,818	CD
40318	4580	91	pounds	pound	NNS
40318	4580	92	In	in	IN
40318	4580	93	factories	factory	NNS
40318	4580	94	238,035,065	238,035,065	CD
40318	4580	95	pounds	pound	NNS
40318	4580	96	Total	Total	NNP
40318	4580	97	256,761,883	256,761,883	CD
40318	4580	98	pounds	pound	NNS
40318	4580	99	1899	1899	CD
40318	4580	100	On	on	IN
40318	4580	101	farms	farm	NNS
40318	4580	102	16,372,330	16,372,330	CD
40318	4580	103	pounds	pound	NNS
40318	4580	104	In	in	IN
40318	4580	105	factories	factory	NNS
40318	4580	106	281,972,324	281,972,324	CD
40318	4580	107	pounds	pound	NNS
40318	4580	108	Total	total	JJ
40318	4580	109	298,344,654	298,344,654	CD
40318	4580	110	pounds	pound	NNS
40318	4580	111	1909	1909	CD
40318	4580	112	On	on	IN
40318	4580	113	farms	farm	NNS
40318	4580	114	9,405,864	9,405,864	CD
40318	4580	115	pounds	pound	NNS
40318	4580	116	In	in	IN
40318	4580	117	factories	factory	NNS
40318	4580	118	311,126,317	311,126,317	CD
40318	4580	119	pounds	pound	NNS
40318	4580	120	Total	total	JJ
40318	4580	121	320,532,181	320,532,181	CD
40318	4580	122	pounds	pound	NNS
40318	4580	123	Comparing	compare	VBG
40318	4580	124	the	the	DT
40318	4580	125	figures	figure	NNS
40318	4580	126	of	of	IN
40318	4580	127	1899	1899	CD
40318	4580	128	with	with	IN
40318	4580	129	those	those	DT
40318	4580	130	of	of	IN
40318	4580	131	1909	1909	CD
40318	4580	132	,	,	,
40318	4580	133	it	-PRON-	PRP
40318	4580	134	is	be	VBZ
40318	4580	135	seen	see	VBN
40318	4580	136	that	that	IN
40318	4580	137	the	the	DT
40318	4580	138	total	total	JJ
40318	4580	139	production	production	NN
40318	4580	140	of	of	IN
40318	4580	141	cheese	cheese	NN
40318	4580	142	in	in	IN
40318	4580	143	the	the	DT
40318	4580	144	United	United	NNP
40318	4580	145	States	States	NNP
40318	4580	146	increased	increase	VBD
40318	4580	147	22,187,539	22,187,539	CD
40318	4580	148	pounds	pound	NNS
40318	4580	149	,	,	,
40318	4580	150	or	or	CC
40318	4580	151	an	an	DT
40318	4580	152	increase	increase	NN
40318	4580	153	of	of	IN
40318	4580	154	7.4	7.4	CD
40318	4580	155	per	per	NN
40318	4580	156	cent	cent	NN
40318	4580	157	in	in	IN
40318	4580	158	1909	1909	CD
40318	4580	159	over	over	IN
40318	4580	160	1899	1899	CD
40318	4580	161	.	.	.
40318	4581	1	During	during	IN
40318	4581	2	the	the	DT
40318	4581	3	same	same	JJ
40318	4581	4	years	year	NNS
40318	4581	5	the	the	DT
40318	4581	6	amount	amount	NN
40318	4581	7	made	make	VBN
40318	4581	8	on	on	IN
40318	4581	9	the	the	DT
40318	4581	10	farms	farm	NNS
40318	4581	11	decreased	decrease	VBD
40318	4581	12	6,966,454	6,966,454	CD
40318	4581	13	pounds	pound	NNS
40318	4581	14	,	,	,
40318	4581	15	or	or	CC
40318	4581	16	a	a	DT
40318	4581	17	decrease	decrease	NN
40318	4581	18	of	of	IN
40318	4581	19	42.6	42.6	CD
40318	4581	20	per	per	IN
40318	4581	21	cent	cent	NN
40318	4581	22	,	,	,
40318	4581	23	while	while	IN
40318	4581	24	the	the	DT
40318	4581	25	amount	amount	NN
40318	4581	26	made	make	VBN
40318	4581	27	in	in	IN
40318	4581	28	factories	factory	NNS
40318	4581	29	increased	increase	VBD
40318	4581	30	29,153,933	29,153,933	CD
40318	4581	31	pounds	pound	NNS
40318	4581	32	or	or	CC
40318	4581	33	10.3	10.3	CD
40318	4581	34	per	per	IN
40318	4581	35	cent	cent	NN
40318	4581	36	.	.	.
40318	4582	1	+303	+303	NNP
40318	4582	2	.	.	.
40318	4583	1	Rank	rank	NN
40318	4583	2	of	of	IN
40318	4583	3	the	the	DT
40318	4583	4	leading	lead	VBG
40318	4583	5	cheese	cheese	NN
40318	4583	6	-	-	HYPH
40318	4583	7	producing	produce	VBG
40318	4583	8	states.+--The	states.+--the	CD
40318	4583	9	rank	rank	NN
40318	4583	10	of	of	IN
40318	4583	11	the	the	DT
40318	4583	12	leading	lead	VBG
40318	4583	13	cheese	cheese	NN
40318	4583	14	states	state	NNS
40318	4583	15	according	accord	VBG
40318	4583	16	to	to	IN
40318	4583	17	the	the	DT
40318	4583	18	number	number	NN
40318	4583	19	of	of	IN
40318	4583	20	factories	factory	NNS
40318	4583	21	in	in	IN
40318	4583	22	1914	1914	CD
40318	4583	23	was	be	VBD
40318	4583	24	:	:	:
40318	4583	25	Wisconsin	Wisconsin	NNP
40318	4583	26	1720	1720	CD
40318	4583	27	,	,	,
40318	4583	28	New	New	NNP
40318	4583	29	York	York	NNP
40318	4583	30	995	995	CD
40318	4583	31	,	,	,
40318	4583	32	Michigan	Michigan	NNP
40318	4583	33	196	196	CD
40318	4583	34	,	,	,
40318	4583	35	Ohio	Ohio	NNP
40318	4583	36	111	111	CD
40318	4583	37	,	,	,
40318	4583	38	Pennsylvania	Pennsylvania	NNP
40318	4583	39	106	106	CD
40318	4583	40	.	.	.
40318	4584	1	[	[	-LRB-
40318	4584	2	Illustration	illustration	NN
40318	4584	3	:	:	:
40318	4584	4	FIG	FIG	NNP
40318	4584	5	.	.	.
40318	4585	1	66.--Showing	66.--showe	VBG
40318	4585	2	the	the	DT
40318	4585	3	cheese	cheese	NN
40318	4585	4	factories	factory	NNS
40318	4585	5	in	in	IN
40318	4585	6	the	the	DT
40318	4585	7	Pacific	Pacific	NNP
40318	4585	8	coast	coast	NN
40318	4585	9	states	state	NNS
40318	4585	10	.	.	.
40318	4585	11	]	]	-RRB-
40318	4586	1	The	the	DT
40318	4586	2	table	table	NN
40318	4586	3	on	on	IN
40318	4586	4	the	the	DT
40318	4586	5	opposite	opposite	JJ
40318	4586	6	page	page	NN
40318	4586	7	(	(	-LRB-
40318	4586	8	Table	table	NN
40318	4586	9	XXI	XXI	NNP
40318	4586	10	)	)	-RRB-
40318	4586	11	shows	show	VBZ
40318	4586	12	the	the	DT
40318	4586	13	amount	amount	NN
40318	4586	14	of	of	IN
40318	4586	15	cheese	cheese	NN
40318	4586	16	produced	produce	VBN
40318	4586	17	by	by	IN
40318	4586	18	the	the	DT
40318	4586	19	five	five	CD
40318	4586	20	states	state	NNS
40318	4586	21	with	with	IN
40318	4586	22	the	the	DT
40318	4586	23	largest	large	JJS
40318	4586	24	number	number	NN
40318	4586	25	of	of	IN
40318	4586	26	factories	factory	NNS
40318	4586	27	.	.	.
40318	4587	1	This	this	DT
40318	4587	2	table	table	NN
40318	4587	3	indicates	indicate	VBZ
40318	4587	4	that	that	IN
40318	4587	5	New	New	NNP
40318	4587	6	York	York	NNP
40318	4587	7	led	lead	VBD
40318	4587	8	in	in	IN
40318	4587	9	the	the	DT
40318	4587	10	production	production	NN
40318	4587	11	of	of	IN
40318	4587	12	cheese	cheese	NN
40318	4587	13	until	until	IN
40318	4587	14	some	some	DT
40318	4587	15	time	time	NN
40318	4587	16	between	between	IN
40318	4587	17	1899	1899	CD
40318	4587	18	and	and	CC
40318	4587	19	1909	1909	CD
40318	4587	20	.	.	.
40318	4588	1	This	this	DT
40318	4588	2	is	be	VBZ
40318	4588	3	probably	probably	RB
40318	4588	4	because	because	IN
40318	4588	5	,	,	,
40318	4588	6	New	New	NNP
40318	4588	7	York	York	NNP
40318	4588	8	having	have	VBG
40318	4588	9	so	so	RB
40318	4588	10	many	many	JJ
40318	4588	11	cities	city	NNS
40318	4588	12	,	,	,
40318	4588	13	the	the	DT
40318	4588	14	demand	demand	NN
40318	4588	15	for	for	IN
40318	4588	16	market	market	NN
40318	4588	17	milk	milk	NN
40318	4588	18	is	be	VBZ
40318	4588	19	so	so	RB
40318	4588	20	large	large	JJ
40318	4588	21	that	that	IN
40318	4588	22	it	-PRON-	PRP
40318	4588	23	is	be	VBZ
40318	4588	24	sold	sell	VBN
40318	4588	25	as	as	IN
40318	4588	26	such	such	JJ
40318	4588	27	instead	instead	RB
40318	4588	28	of	of	IN
40318	4588	29	being	be	VBG
40318	4588	30	manufactured	manufacture	VBN
40318	4588	31	into	into	IN
40318	4588	32	cheese	cheese	NN
40318	4588	33	.	.	.
40318	4589	1	There	there	EX
40318	4589	2	is	be	VBZ
40318	4589	3	about	about	RB
40318	4589	4	the	the	DT
40318	4589	5	same	same	JJ
40318	4589	6	number	number	NN
40318	4589	7	of	of	IN
40318	4589	8	milch	milch	JJ
40318	4589	9	cows	cow	NNS
40318	4589	10	in	in	IN
40318	4589	11	New	New	NNP
40318	4589	12	York	York	NNP
40318	4589	13	and	and	CC
40318	4589	14	Wisconsin	Wisconsin	NNP
40318	4589	15	.	.	.
40318	4590	1	However	however	RB
40318	4590	2	,	,	,
40318	4590	3	Wisconsin	Wisconsin	NNP
40318	4590	4	is	be	VBZ
40318	4590	5	credited	credit	VBN
40318	4590	6	with	with	IN
40318	4590	7	more	more	JJR
40318	4590	8	cheese	cheese	NN
40318	4590	9	in	in	IN
40318	4590	10	1909	1909	CD
40318	4590	11	than	than	IN
40318	4590	12	New	New	NNP
40318	4590	13	York	York	NNP
40318	4590	14	ever	ever	RB
40318	4590	15	produced	produce	VBD
40318	4590	16	and	and	CC
40318	4590	17	this	this	DT
40318	4590	18	output	output	NN
40318	4590	19	probably	probably	RB
40318	4590	20	will	will	MD
40318	4590	21	increase	increase	VB
40318	4590	22	,	,	,
40318	4590	23	as	as	IN
40318	4590	24	there	there	EX
40318	4590	25	are	be	VBP
40318	4590	26	considerable	considerable	JJ
40318	4590	27	areas	area	NNS
40318	4590	28	of	of	IN
40318	4590	29	undeveloped	undeveloped	JJ
40318	4590	30	agricultural	agricultural	JJ
40318	4590	31	land	land	NN
40318	4590	32	in	in	IN
40318	4590	33	Wisconsin	Wisconsin	NNP
40318	4590	34	.	.	.
40318	4591	1	It	-PRON-	PRP
40318	4591	2	is	be	VBZ
40318	4591	3	also	also	RB
40318	4591	4	interesting	interesting	JJ
40318	4591	5	to	to	TO
40318	4591	6	note	note	VB
40318	4591	7	that	that	IN
40318	4591	8	Ohio	Ohio	NNP
40318	4591	9	is	be	VBZ
40318	4591	10	falling	fall	VBG
40318	4591	11	off	off	RP
40318	4591	12	in	in	IN
40318	4591	13	cheese	cheese	NN
40318	4591	14	production	production	NN
40318	4591	15	.	.	.
40318	4592	1	This	this	DT
40318	4592	2	may	may	MD
40318	4592	3	be	be	VB
40318	4592	4	due	due	IN
40318	4592	5	to	to	IN
40318	4592	6	the	the	DT
40318	4592	7	increased	increase	VBN
40318	4592	8	demand	demand	NN
40318	4592	9	for	for	IN
40318	4592	10	market	market	NN
40318	4592	11	milk	milk	NN
40318	4592	12	.	.	.
40318	4593	1	On	on	IN
40318	4593	2	the	the	DT
40318	4593	3	other	other	JJ
40318	4593	4	hand	hand	NN
40318	4593	5	,	,	,
40318	4593	6	production	production	NN
40318	4593	7	has	have	VBZ
40318	4593	8	increased	increase	VBN
40318	4593	9	in	in	IN
40318	4593	10	Pennsylvania	Pennsylvania	NNP
40318	4593	11	.	.	.
40318	4594	1	TABLE	TABLE	NNS
40318	4594	2	XXI	XXI	NNP
40318	4594	3	SHOWING	show	VBG
40318	4594	4	THE	the	DT
40318	4594	5	AMOUNT	amount	NN
40318	4594	6	OF	of	IN
40318	4594	7	CHEESE	CHEESE	NNS
40318	4594	8	MADE	make	VBD
40318	4594	9	IN	in	IN
40318	4594	10	FIVE	five	CD
40318	4594	11	LEADING	lead	VBG
40318	4594	12	STATES	state	NNS
40318	4594	13	BY	by	IN
40318	4594	14	TEN	TEN	NNP
40318	4594	15	-	-	HYPH
40318	4594	16	YEAR	year	NN
40318	4594	17	PERIODS	periods	NN
40318	4594	18	----------+----------+-----------+-----------+-----------+	----------+----------+-----------+-----------+-----------+	:
40318	4594	19	STATE	STATE	NNP
40318	4594	20	|YEAR	|year	NN
40318	4594	21	1859	1859	CD
40318	4594	22	|YEAR	|year	NN
40318	4594	23	1869	1869	CD
40318	4594	24	|YEAR	|year	NN
40318	4594	25	1879	1879	CD
40318	4594	26	|YEAR	|year	JJ
40318	4594	27	1889	1889	CD
40318	4594	28	|	|	NNS
40318	4594	29	----------+----------+-----------+-----------+-----------+	----------+----------+-----------+-----------+-----------+	SYM
40318	4594	30	|Amount	|Amount	NNS
40318	4594	31	in	in	IN
40318	4594	32	|	|	NNP
40318	4594	33	Amount	Amount	NNP
40318	4594	34	in	in	IN
40318	4594	35	|Amount	|Amount	NNS
40318	4594	36	in	in	IN
40318	4594	37	|Amount	|Amount	NNS
40318	4594	38	in	in	IN
40318	4594	39	|	|	CD
40318	4594	40	|	|	NNP
40318	4594	41	pounds	pound	VBZ
40318	4594	42	|	|	CD
40318	4594	43	pounds	pound	VBZ
40318	4594	44	|	|	CD
40318	4594	45	pounds	pound	VBZ
40318	4594	46	|	|	CD
40318	4594	47	pounds	pound	VBZ
40318	4594	48	|	|	CD
40318	4594	49	|	|	CD
40318	4594	50	|	|	CD
40318	4594	51	|	|	CD
40318	4594	52	|	|	CD
40318	4594	53	|	|	CD
40318	4594	54	|	|	CD
40318	4594	55	|	|	CD
40318	4594	56	|	|	CD
40318	4594	57	|	|	CD
40318	4594	58	|	|	CD
40318	4594	59	|	|	CD
40318	4594	60	|	|	CD
40318	4594	61	|	|	CD
40318	4594	62	|	|	CD
40318	4594	63	|	|	NNP
40318	4594	64	Wisconsin	Wisconsin	NNP
40318	4594	65	|	|	NNP
40318	4594	66	1,104,300|	1,104,300|	CD
40318	4594	67	3,288,581|	3,288,581|	CD
40318	4594	68	19,535,324|	19,535,324|	NNP
40318	4594	69	54,614,861|	54,614,861|	NNP
40318	4594	70	|	|	NNP
40318	4594	71	|	|	NNP
40318	4594	72	|	|	CD
40318	4594	73	|	|	CD
40318	4594	74	|	|	CD
40318	4594	75	New	New	NNP
40318	4594	76	York	York	NNP
40318	4594	77	|48,548,289|100,776,012|129,163,714|124,086,524|	|48,548,289|100,776,012|129,163,714|124,086,524|	-LRB-
40318	4594	78	|	|	NNP
40318	4594	79	|	|	CD
40318	4594	80	|	|	CD
40318	4594	81	|	|	CD
40318	4594	82	|	|	NNP
40318	4594	83	Michigan	Michigan	NNP
40318	4594	84	|	|	NNP
40318	4594	85	1,641,897|	1,641,897|	NNP
40318	4594	86	2,321,801|	2,321,801|	CD
40318	4594	87	3,953,585|	3,953,585|	NNP
40318	4594	88	5,370,460|	5,370,460|	CD
40318	4594	89	|	|	NNP
40318	4594	90	|	|	NNP
40318	4594	91	|	|	CD
40318	4594	92	|	|	CD
40318	4594	93	|	|	CD
40318	4594	94	Ohio	Ohio	NNP
40318	4594	95	|21,618,893|	|21,618,893|	.
40318	4594	96	24,153,876|	24,153,876|	CD
40318	4594	97	32,531,683|	32,531,683|	CD
40318	4594	98	22,254,054|	22,254,054|	CD
40318	4594	99	|	|	CD
40318	4594	100	|	|	CD
40318	4594	101	|	|	CD
40318	4594	102	|	|	CD
40318	4594	103	|	|	NNP
40318	4594	104	Penn	Penn	NNP
40318	4594	105	|	|	NNP
40318	4594	106	2,508,556|	2,508,556|	CD
40318	4594	107	2,792,676|	2,792,676|	CD
40318	4594	108	8,966,737|	8,966,737|	CD
40318	4594	109	5,457,897|	5,457,897|	NNP
40318	4594	110	----------+----------+-----------+-----------+-----------+	----------+----------+-----------+-----------+-----------+	FW
40318	4594	111	----------+-----------+-----------+-----------+	----------+-----------+-----------+-----------+	:
40318	4594	112	STATE	STATE	NNP
40318	4594	113	|YEAR	|year	NN
40318	4594	114	1899	1899	CD
40318	4594	115	|YEAR	|year	NN
40318	4594	116	1909	1909	CD
40318	4594	117	|YEAR	|year	CD
40318	4594	118	1914	1914	CD
40318	4594	119	|	|	CD
40318	4594	120	----------+-----------+-----------+-----------+	----------+-----------+-----------+-----------+	NNS
40318	4594	121	|Amount	|Amount	NNS
40318	4594	122	in	in	IN
40318	4594	123	|Amount	|Amount	NNS
40318	4594	124	in	in	IN
40318	4594	125	|Amount	|Amount	NNS
40318	4594	126	in	in	IN
40318	4594	127	|	|	CD
40318	4594	128	|	|	NNP
40318	4594	129	pounds	pound	VBZ
40318	4594	130	|	|	CD
40318	4594	131	pounds	pound	NNS
40318	4594	132	|pounds	|pounds	CD
40318	4594	133	from|	from|	CD
40318	4594	134	|	|	CD
40318	4594	135	|	|	CD
40318	4594	136	|factories	|factories	CD
40318	4594	137	|	|	CD
40318	4594	138	|	|	CD
40318	4594	139	|	|	CD
40318	4594	140	|only	|only	CD
40318	4594	141	|	|	CD
40318	4594	142	|	|	CD
40318	4594	143	|	|	CD
40318	4594	144	|	|	CD
40318	4594	145	|	|	NNP
40318	4594	146	Wisconsin	Wisconsin	NNP
40318	4594	147	|	|	NNP
40318	4594	148	79,384,298|148,906,910|205,920,915|	79,384,298|148,906,910|205,920,915|	NNP
40318	4594	149	|	|	NNP
40318	4594	150	|	|	CD
40318	4594	151	|	|	CD
40318	4594	152	|	|	CD
40318	4594	153	New	New	NNP
40318	4594	154	York	York	NNP
40318	4594	155	|130,010,584|105,584,947|	|130,010,584|105,584,947|	NNP
40318	4594	156	97,614,024|	97,614,024|	NNP
40318	4594	157	|	|	NNP
40318	4594	158	|	|	CD
40318	4594	159	|	|	CD
40318	4594	160	|	|	NNP
40318	4594	161	Michigan	Michigan	NNP
40318	4594	162	|	|	NNP
40318	4594	163	10,753,758|	10,753,758|	NNP
40318	4594	164	13,673,336|	13,673,336|	CD
40318	4594	165	13,267,145|	13,267,145|	NNP
40318	4594	166	|	|	NNP
40318	4594	167	|	|	NNP
40318	4594	168	|	|	NNP
40318	4594	169	|	|	NNP
40318	4594	170	Ohio	Ohio	NNP
40318	4594	171	|	|	,
40318	4594	172	19,363,528|	19,363,528|	CD
40318	4594	173	12,473,834|	12,473,834|	CD
40318	4594	174	8,717,996|	8,717,996|	CD
40318	4594	175	|	|	NNP
40318	4594	176	|	|	NNP
40318	4594	177	|	|	NNP
40318	4594	178	|	|	NNP
40318	4594	179	Penn	Penn	NNP
40318	4594	180	|	|	NNP
40318	4594	181	11,124,610|	11,124,610|	CD
40318	4594	182	12,676,713|	12,676,713|	NN
40318	4594	183	14,808,573|	14,808,573|	JJ
40318	4594	184	----------+-----------+-----------+-----------+	----------+-----------+-----------+-----------+	:
40318	4594	185	+304	+304	NNP
40318	4594	186	.	.	.
40318	4595	1	Exportation	exportation	NN
40318	4595	2	and	and	CC
40318	4595	3	importation	importation	NN
40318	4595	4	of	of	IN
40318	4595	5	cheese	cheese	NN
40318	4595	6	by	by	IN
40318	4595	7	the	the	DT
40318	4595	8	United	United	NNP
40318	4595	9	States.+--The	States.+--The	.
40318	4595	10	accompanying	accompany	VBG
40318	4595	11	table	table	NN
40318	4595	12	shows	show	VBZ
40318	4595	13	the	the	DT
40318	4595	14	exports	export	NNS
40318	4595	15	and	and	CC
40318	4595	16	imports	import	NNS
40318	4595	17	of	of	IN
40318	4595	18	cheese	cheese	NN
40318	4595	19	from	from	IN
40318	4595	20	1851	1851	CD
40318	4595	21	to	to	IN
40318	4595	22	1916	1916	CD
40318	4595	23	and	and	CC
40318	4595	24	their	-PRON-	PRP$
40318	4595	25	values	value	NNS
40318	4595	26	,	,	,
40318	4595	27	in	in	IN
40318	4595	28	so	so	RB
40318	4595	29	far	far	RB
40318	4595	30	as	as	IN
40318	4595	31	the	the	DT
40318	4595	32	figures	figure	NNS
40318	4595	33	are	be	VBP
40318	4595	34	available	available	JJ
40318	4595	35	.	.	.
40318	4596	1	[	[	-LRB-
40318	4596	2	Illustration	illustration	NN
40318	4596	3	:	:	:
40318	4596	4	FIG	FIG	NNP
40318	4596	5	.	.	.
40318	4597	1	67.--Showing	67.--showing	CD
40318	4597	2	relationship	relationship	NN
40318	4597	3	of	of	IN
40318	4597	4	total	total	JJ
40318	4597	5	production	production	NN
40318	4597	6	,	,	,
40318	4597	7	exports	export	NNS
40318	4597	8	and	and	CC
40318	4597	9	imports	import	NNS
40318	4597	10	of	of	IN
40318	4597	11	cheese	cheese	NN
40318	4597	12	.	.	.
40318	4597	13	]	]	-RRB-
40318	4598	1	One	one	CD
40318	4598	2	noteworthy	noteworthy	JJ
40318	4598	3	item	item	NN
40318	4598	4	in	in	IN
40318	4598	5	Table	table	NN
40318	4598	6	XXII	XXII	NNP
40318	4598	7	is	be	VBZ
40318	4598	8	that	that	IN
40318	4598	9	the	the	DT
40318	4598	10	exports	export	NNS
40318	4598	11	have	have	VBP
40318	4598	12	gradually	gradually	RB
40318	4598	13	decreased	decrease	VBN
40318	4598	14	and	and	CC
40318	4598	15	imports	import	NNS
40318	4598	16	increased	increase	VBD
40318	4598	17	.	.	.
40318	4599	1	This	this	DT
40318	4599	2	is	be	VBZ
40318	4599	3	probably	probably	RB
40318	4599	4	because	because	IN
40318	4599	5	immigrants	immigrant	NNS
40318	4599	6	have	have	VBP
40318	4599	7	demanded	demand	VBN
40318	4599	8	the	the	DT
40318	4599	9	cheeses	cheese	NNS
40318	4599	10	of	of	IN
40318	4599	11	their	-PRON-	PRP$
40318	4599	12	native	native	JJ
40318	4599	13	country	country	NN
40318	4599	14	which	which	WDT
40318	4599	15	were	be	VBD
40318	4599	16	not	not	RB
40318	4599	17	made	make	VBN
40318	4599	18	in	in	IN
40318	4599	19	America	America	NNP
40318	4599	20	.	.	.
40318	4600	1	The	the	DT
40318	4600	2	exports	export	NNS
40318	4600	3	for	for	IN
40318	4600	4	the	the	DT
40318	4600	5	years	year	NNS
40318	4600	6	1915	1915	CD
40318	4600	7	and	and	CC
40318	4600	8	1916	1916	CD
40318	4600	9	are	be	VBP
40318	4600	10	interesting	interesting	JJ
40318	4600	11	as	as	IN
40318	4600	12	they	-PRON-	PRP
40318	4600	13	show	show	VBP
40318	4600	14	the	the	DT
40318	4600	15	effect	effect	NN
40318	4600	16	of	of	IN
40318	4600	17	the	the	DT
40318	4600	18	war	war	NN
40318	4600	19	on	on	IN
40318	4600	20	the	the	DT
40318	4600	21	cheese	cheese	NN
40318	4600	22	industry	industry	NN
40318	4600	23	,	,	,
40318	4600	24	the	the	DT
40318	4600	25	imports	import	NNS
40318	4600	26	being	be	VBG
40318	4600	27	gradually	gradually	RB
40318	4600	28	decreased	decrease	VBN
40318	4600	29	and	and	CC
40318	4600	30	the	the	DT
40318	4600	31	exports	export	NNS
40318	4600	32	greatly	greatly	RB
40318	4600	33	increased	increase	VBD
40318	4600	34	.	.	.
40318	4601	1	TABLE	table	NN
40318	4601	2	XXII	XXII	NNS
40318	4601	3	SHOWING	show	VBD
40318	4601	4	THE	the	DT
40318	4601	5	IMPORTS	import	NNS
40318	4601	6	AND	and	CC
40318	4601	7	EXPORTS	exports	NN
40318	4601	8	OF	of	IN
40318	4601	9	CHEESE	cheese	NN
40318	4601	10	BY	by	IN
40318	4601	11	THE	the	DT
40318	4601	12	UNITED	UNITED	NNP
40318	4601	13	STATES	STATES	NNP
40318	4601	14	FROM	from	IN
40318	4601	15	1851	1851	CD
40318	4601	16	-	-	SYM
40318	4601	17	1916	1916	CD
40318	4601	18	------+----------------------+--------------------------	------+----------------------+--------------------------	NFP
40318	4601	19	YEAR	YEAR	NNP
40318	4601	20	|	|	NNP
40318	4601	21	IMPORTS	IMPORTS	NNP
40318	4601	22	|	|	NNP
40318	4601	23	EXPORTS	EXPORTS	NNP
40318	4601	24	------+-----------+----------+-------------+------------	------+-----------+----------+-------------+------------	HYPH
40318	4601	25	|	|	NNP
40318	4601	26	Amount	Amount	NNP
40318	4601	27	|	|	NNP
40318	4601	28	|	|	NNP
40318	4601	29	Amount	Amount	NNP
40318	4601	30	|	|	NNP
40318	4601	31	|	|	NNP
40318	4601	32	in	in	IN
40318	4601	33	|	|	NNP
40318	4601	34	Value	Value	NNP
40318	4601	35	in	in	IN
40318	4601	36	|	|	CD
40318	4601	37	in	in	IN
40318	4601	38	|	|	NNP
40318	4601	39	Value	Value	NNP
40318	4601	40	in	in	IN
40318	4601	41	|	|	CD
40318	4601	42	pounds	pound	VBZ
40318	4601	43	|	|	NNP
40318	4601	44	dollars	dollar	VBZ
40318	4601	45	|	|	NNP
40318	4601	46	pounds	pound	VBZ
40318	4601	47	|	|	NNP
40318	4601	48	dollars	dollar	NNS
40318	4601	49	|	|	NNP
40318	4601	50	|	|	CD
40318	4601	51	|	|	CD
40318	4601	52	|	|	CD
40318	4601	53	1851	1851	CD
40318	4601	54	|	|	CD
40318	4601	55	603,398	603,398	CD
40318	4601	56	|	|	NNP
40318	4601	57	----	----	CD
40318	4601	58	|	|	NNP
40318	4601	59	10,361,189	10,361,189	CD
40318	4601	60	|	|	CD
40318	4601	61	----	----	NFP
40318	4601	62	1852	1852	CD
40318	4601	63	|	|	CD
40318	4601	64	514,337	514,337	CD
40318	4601	65	|	|	CD
40318	4601	66	----	----	CD
40318	4601	67	|	|	CD
40318	4601	68	6,650,420	6,650,420	CD
40318	4601	69	|	|	CD
40318	4601	70	----	----	CD
40318	4601	71	1853	1853	CD
40318	4601	72	|	|	CD
40318	4601	73	874,949	874,949	CD
40318	4601	74	|	|	CD
40318	4601	75	----	----	CD
40318	4601	76	|	|	CD
40318	4601	77	3,763,932	3,763,932	CD
40318	4601	78	|	|	CD
40318	4601	79	----	----	CD
40318	4601	80	1854	1854	CD
40318	4601	81	|	|	CD
40318	4601	82	969,417	969,417	CD
40318	4601	83	|	|	CD
40318	4601	84	----	----	CD
40318	4601	85	|	|	CD
40318	4601	86	7,003,974	7,003,974	CD
40318	4601	87	|	|	CD
40318	4601	88	----	----	CD
40318	4601	89	1855	1855	CD
40318	4601	90	|	|	CD
40318	4601	91	1,526,942	1,526,942	CD
40318	4601	92	|	|	CD
40318	4601	93	----	----	CD
40318	4601	94	|	|	CD
40318	4601	95	4,846,568	4,846,568	CD
40318	4601	96	|	|	CD
40318	4601	97	----	----	NFP
40318	4601	98	1856	1856	CD
40318	4601	99	|	|	CD
40318	4601	100	1,384,272	1,384,272	CD
40318	4601	101	|	|	CD
40318	4601	102	----	----	CD
40318	4601	103	|	|	CD
40318	4601	104	8,737,029	8,737,029	CD
40318	4601	105	|	|	CD
40318	4601	106	----	----	CD
40318	4601	107	1857	1857	CD
40318	4601	108	|	|	CD
40318	4601	109	1,400,252	1,400,252	CD
40318	4601	110	|	|	CD
40318	4601	111	----	----	CD
40318	4601	112	|	|	CD
40318	4601	113	6,453,072	6,453,072	CD
40318	4601	114	|	|	CD
40318	4601	115	----	----	CD
40318	4601	116	1858	1858	CD
40318	4601	117	|	|	CD
40318	4601	118	1,589,066	1,589,066	CD
40318	4601	119	|	|	CD
40318	4601	120	----	----	CD
40318	4601	121	|	|	CD
40318	4601	122	8,098,527	8,098,527	CD
40318	4601	123	|	|	CD
40318	4601	124	----	----	CD
40318	4601	125	1859	1859	CD
40318	4601	126	|	|	CD
40318	4601	127	1,409,420	1,409,420	CD
40318	4601	128	|	|	NNP
40318	4601	129	----	----	CD
40318	4601	130	|	|	CD
40318	4601	131	7,103,323	7,103,323	CD
40318	4601	132	|	|	CD
40318	4601	133	----	----	CD
40318	4601	134	1860	1860	CD
40318	4601	135	|	|	CD
40318	4601	136	1,401,161	1,401,161	CD
40318	4601	137	|	|	CD
40318	4601	138	----	----	CD
40318	4601	139	|	|	NNP
40318	4601	140	15,515,799	15,515,799	CD
40318	4601	141	|	|	CD
40318	4601	142	----	----	CD
40318	4601	143	1861	1861	CD
40318	4601	144	|	|	CD
40318	4601	145	1,090,835	1,090,835	CD
40318	4601	146	|	|	CD
40318	4601	147	----	----	CD
40318	4601	148	|	|	CD
40318	4601	149	32,361,428	32,361,428	CD
40318	4601	150	|	|	CD
40318	4601	151	----	----	CD
40318	4601	152	1862	1862	CD
40318	4601	153	|	|	CD
40318	4601	154	594,822	594,822	CD
40318	4601	155	|	|	CD
40318	4601	156	----	----	CD
40318	4601	157	|	|	NNP
40318	4601	158	34,052,678	34,052,678	CD
40318	4601	159	|	|	CD
40318	4601	160	----	----	CD
40318	4601	161	1863	1863	CD
40318	4601	162	|	|	CD
40318	4601	163	545,966	545,966	CD
40318	4601	164	|	|	CD
40318	4601	165	----	----	CD
40318	4601	166	|	|	CD
40318	4601	167	42,045,054	42,045,054	CD
40318	4601	168	|	|	CD
40318	4601	169	----	----	NFP
40318	4601	170	1864	1864	CD
40318	4601	171	|	|	CD
40318	4601	172	836,127	836,127	CD
40318	4601	173	|	|	CD
40318	4601	174	----	----	CD
40318	4601	175	|	|	NNP
40318	4601	176	47,751,329	47,751,329	CD
40318	4601	177	|	|	CD
40318	4601	178	----	----	CD
40318	4601	179	1865	1865	CD
40318	4601	180	|	|	CD
40318	4601	181	985,362	985,362	CD
40318	4601	182	|	|	CD
40318	4601	183	----	----	CD
40318	4601	184	|	|	NNP
40318	4601	185	53,154,318	53,154,318	CD
40318	4601	186	|	|	CD
40318	4601	187	----	----	CD
40318	4601	188	1866	1866	CD
40318	4601	189	|	|	NNP
40318	4601	190	----	----	CD
40318	4601	191	|	|	NNP
40318	4601	192	----	----	CD
40318	4601	193	|	|	CD
40318	4601	194	36,411,985	36,411,985	CD
40318	4601	195	|	|	CD
40318	4601	196	----	----	CD
40318	4601	197	1867	1867	CD
40318	4601	198	|	|	CD
40318	4601	199	1,738,657	1,738,657	CD
40318	4601	200	|	|	CD
40318	4601	201	----	----	CD
40318	4601	202	|	|	NNP
40318	4601	203	52,352,127	52,352,127	CD
40318	4601	204	|	|	CD
40318	4601	205	----	----	CD
40318	4601	206	1868	1868	CD
40318	4601	207	|	|	CD
40318	4601	208	2,997,994	2,997,994	CD
40318	4601	209	|	|	CD
40318	4601	210	----	----	CD
40318	4601	211	|	|	CD
40318	4601	212	51,097,203	51,097,203	CD
40318	4601	213	|	|	CD
40318	4601	214	----	----	CD
40318	4601	215	1869	1869	CD
40318	4601	216	|	|	NNP
40318	4601	217	----	----	CD
40318	4601	218	|	|	NNP
40318	4601	219	----	----	CD
40318	4601	220	|	|	CD
40318	4601	221	39,960,367	39,960,367	CD
40318	4601	222	|	|	CD
40318	4601	223	----	----	CD
40318	4601	224	1870	1870	CD
40318	4601	225	|	|	NNP
40318	4601	226	----	----	CD
40318	4601	227	|	|	NNP
40318	4601	228	----	----	CD
40318	4601	229	|	|	CD
40318	4601	230	57,296,327	57,296,327	CD
40318	4601	231	|	|	CD
40318	4601	232	----	----	NFP
40318	4601	233	1871	1871	CD
40318	4601	234	|	|	CD
40318	4601	235	----	----	CD
40318	4601	236	|	|	NNP
40318	4601	237	----	----	CD
40318	4601	238	|	|	NNP
40318	4601	239	63,698,867	63,698,867	CD
40318	4601	240	|	|	CD
40318	4601	241	----	----	CD
40318	4601	242	1872	1872	CD
40318	4601	243	|	|	NNP
40318	4601	244	----	----	CD
40318	4601	245	|	|	NNP
40318	4601	246	----	----	CD
40318	4601	247	|	|	CD
40318	4601	248	66,204,025	66,204,025	CD
40318	4601	249	|	|	CD
40318	4601	250	----	----	CD
40318	4601	251	1873	1873	CD
40318	4601	252	|	|	NNP
40318	4601	253	----	----	CD
40318	4601	254	|	|	NNP
40318	4601	255	----	----	CD
40318	4601	256	|	|	NNP
40318	4601	257	80,366,540	80,366,540	CD
40318	4601	258	|	|	CD
40318	4601	259	----	----	CD
40318	4601	260	1874	1874	CD
40318	4601	261	|	|	CD
40318	4601	262	----	----	CD
40318	4601	263	|	|	NNP
40318	4601	264	----	----	CD
40318	4601	265	|	|	NNP
40318	4601	266	90,611,077	90,611,077	CD
40318	4601	267	|	|	CD
40318	4601	268	----	----	CD
40318	4601	269	1875	1875	CD
40318	4601	270	|	|	NNP
40318	4601	271	----	----	CD
40318	4601	272	|	|	NNP
40318	4601	273	----	----	CD
40318	4601	274	|	|	CD
40318	4601	275	101,010,853	101,010,853	CD
40318	4601	276	|	|	CD
40318	4601	277	----	----	CD
40318	4601	278	1876	1876	CD
40318	4601	279	|	|	NNP
40318	4601	280	----	----	CD
40318	4601	281	|	|	NNP
40318	4601	282	----	----	CD
40318	4601	283	|	|	CD
40318	4601	284	97,676,264	97,676,264	CD
40318	4601	285	|	|	CD
40318	4601	286	----	----	NFP
40318	4601	287	1877	1877	CD
40318	4601	288	|	|	CD
40318	4601	289	----	----	CD
40318	4601	290	|	|	NNP
40318	4601	291	----	----	CD
40318	4601	292	|	|	NNP
40318	4601	293	107,364,666	107,364,666	CD
40318	4601	294	|	|	CD
40318	4601	295	----	----	NFP
40318	4601	296	1878	1878	CD
40318	4601	297	|	|	NNP
40318	4601	298	----	----	CD
40318	4601	299	|	|	NNP
40318	4601	300	----	----	CD
40318	4601	301	|	|	NNP
40318	4601	302	123,783,736	123,783,736	CD
40318	4601	303	|	|	CD
40318	4601	304	----	----	CD
40318	4601	305	1879	1879	CD
40318	4601	306	|	|	NNP
40318	4601	307	----	----	CD
40318	4601	308	|	|	NNP
40318	4601	309	----	----	NNP
40318	4601	310	|	|	NNP
40318	4601	311	141,654,474	141,654,474	CD
40318	4601	312	|	|	CD
40318	4601	313	----	----	CD
40318	4601	314	1880	1880	CD
40318	4601	315	|	|	NNP
40318	4601	316	----	----	CD
40318	4601	317	|	|	NNP
40318	4601	318	----	----	CD
40318	4601	319	|	|	NNP
40318	4601	320	127,553,907	127,553,907	CD
40318	4601	321	|	|	CD
40318	4601	322	----	----	NFP
40318	4601	323	1881	1881	CD
40318	4601	324	|	|	CD
40318	4601	325	----	----	CD
40318	4601	326	|	|	NNP
40318	4601	327	----	----	CD
40318	4601	328	|	|	NNP
40318	4601	329	147,995,614	147,995,614	CD
40318	4601	330	|	|	CD
40318	4601	331	----	----	CD
40318	4601	332	1882	1882	CD
40318	4601	333	|	|	NNP
40318	4601	334	----	----	CD
40318	4601	335	|	|	NNP
40318	4601	336	----	----	CD
40318	4601	337	|	|	NNP
40318	4601	338	127,989,782	127,989,782	CD
40318	4601	339	|	|	CD
40318	4601	340	----	----	CD
40318	4601	341	1883	1883	CD
40318	4601	342	|	|	NNP
40318	4601	343	----	----	CD
40318	4601	344	|	|	NNP
40318	4601	345	----	----	CD
40318	4601	346	|	|	NNP
40318	4601	347	99,220,467	99,220,467	CD
40318	4601	348	|	|	CD
40318	4601	349	----	----	CD
40318	4601	350	1884	1884	CD
40318	4601	351	|	|	CD
40318	4601	352	6,243,014	6,243,014	CD
40318	4601	353	|	|	CD
40318	4601	354	----	----	CD
40318	4601	355	|	|	CD
40318	4601	356	112,869,575	112,869,575	CD
40318	4601	357	|	|	CD
40318	4601	358	----	----	CD
40318	4601	359	1885	1885	CD
40318	4601	360	|	|	CD
40318	4601	361	6,247,560	6,247,560	CD
40318	4601	362	|	|	CD
40318	4601	363	----	----	CD
40318	4601	364	|	|	CD
40318	4601	365	111,992,990	111,992,990	CD
40318	4601	366	|	|	CD
40318	4601	367	----	----	CD
40318	4601	368	1886	1886	CD
40318	4601	369	|	|	CD
40318	4601	370	6,309,124	6,309,124	CD
40318	4601	371	|	|	CD
40318	4601	372	----	----	CD
40318	4601	373	|	|	NNP
40318	4601	374	91,877,235	91,877,235	CD
40318	4601	375	|	|	CD
40318	4601	376	1887	1887	CD
40318	4601	377	|	|	CD
40318	4601	378	6,592,192	6,592,192	CD
40318	4601	379	|	|	CD
40318	4601	380	----	----	CD
40318	4601	381	|	|	NNP
40318	4601	382	81,255,994	81,255,994	CD
40318	4601	383	|	|	CD
40318	4601	384	1888	1888	CD
40318	4601	385	|	|	CD
40318	4601	386	8,750,185	8,750,185	CD
40318	4601	387	|	|	CD
40318	4601	388	----	----	CD
40318	4601	389	|	|	CD
40318	4601	390	88,008,458	88,008,458	CD
40318	4601	391	|	|	CD
40318	4601	392	1889	1889	CD
40318	4601	393	|	|	CD
40318	4601	394	8,207,026	8,207,026	CD
40318	4601	395	|	|	CD
40318	4601	396	----	----	CD
40318	4601	397	|	|	NNP
40318	4601	398	84,999,828	84,999,828	CD
40318	4601	399	|	|	CD
40318	4601	400	1890	1890	CD
40318	4601	401	|	|	CD
40318	4601	402	9,263,573	9,263,573	CD
40318	4601	403	|	|	CD
40318	4601	404	----	----	CD
40318	4601	405	|	|	NNP
40318	4601	406	95,376,053	95,376,053	CD
40318	4601	407	|	|	CD
40318	4601	408	1891	1891	CD
40318	4601	409	|	|	CD
40318	4601	410	8,863,640	8,863,640	CD
40318	4601	411	|	|	CD
40318	4601	412	----	----	CD
40318	4601	413	|	|	NNP
40318	4601	414	82,133,876	82,133,876	CD
40318	4601	415	|	|	CD
40318	4601	416	1892	1892	CD
40318	4601	417	|	|	CD
40318	4601	418	8,305,288	8,305,288	CD
40318	4601	419	|	|	CD
40318	4601	420	----	----	CD
40318	4601	421	|	|	NNP
40318	4601	422	82,100,221	82,100,221	CD
40318	4601	423	|	|	CD
40318	4601	424	1893	1893	CD
40318	4601	425	|10,195,924	|10,195,924	NNP
40318	4601	426	|	|	NNP
40318	4601	427	----	----	NNP
40318	4601	428	|	|	NNP
40318	4601	429	81,350,923	81,350,923	CD
40318	4601	430	|	|	CD
40318	4601	431	1894	1894	CD
40318	4601	432	|	|	CD
40318	4601	433	8,742,851	8,742,851	CD
40318	4601	434	|	|	CD
40318	4601	435	----	----	CD
40318	4601	436	|	|	NNP
40318	4601	437	73,852,134	73,852,134	CD
40318	4601	438	|	|	CD
40318	4601	439	1895	1895	CD
40318	4601	440	|10,276,293	|10,276,293	NNP
40318	4601	441	|	|	NNP
40318	4601	442	----	----	NNP
40318	4601	443	|	|	NNP
40318	4601	444	60,448,421	60,448,421	CD
40318	4601	445	|	|	CD
40318	4601	446	1896	1896	CD
40318	4601	447	|10,728,397	|10,728,397	CD
40318	4601	448	|	|	NNP
40318	4601	449	----	----	NNP
40318	4601	450	|	|	CD
40318	4601	451	36,777,291	36,777,291	CD
40318	4601	452	|	|	CD
40318	4601	453	1897	1897	CD
40318	4601	454	|12,319,122	|12,319,122	NNP
40318	4601	455	|	|	NNP
40318	4601	456	----	----	CD
40318	4601	457	|	|	NNP
40318	4601	458	50,944,617	50,944,617	CD
40318	4601	459	|	|	CD
40318	4601	460	1898	1898	CD
40318	4601	461	|10,012,188	|10,012,188	NNP
40318	4601	462	|	|	NNP
40318	4601	463	----	----	NNP
40318	4601	464	|	|	NNP
40318	4601	465	53,167,280	53,167,280	CD
40318	4601	466	|	|	CD
40318	4601	467	1899	1899	CD
40318	4601	468	|11,826,175	|11,826,175	NNP
40318	4601	469	|	|	NNP
40318	4601	470	----	----	NNP
40318	4601	471	|	|	NNP
40318	4601	472	38,198,753	38,198,753	CD
40318	4601	473	|	|	CD
40318	4601	474	1900	1900	CD
40318	4601	475	|13,455,990	|13,455,990	CD
40318	4601	476	|	|	NNP
40318	4601	477	----	----	CD
40318	4601	478	|	|	NNP
40318	4601	479	48,419,353	48,419,353	CD
40318	4601	480	|	|	CD
40318	4601	481	1901	1901	CD
40318	4601	482	|15,329,099	|15,329,099	CD
40318	4601	483	|	|	NNP
40318	4601	484	----	----	CD
40318	4601	485	|	|	NNP
40318	4601	486	39,813,517	39,813,517	CD
40318	4601	487	|	|	CD
40318	4601	488	1902	1902	CD
40318	4601	489	|17,067,714	|17,067,714	NNP
40318	4601	490	|$2,551,366|	|$2,551,366|	CD
40318	4601	491	27,203,184	27,203,184	CD
40318	4601	492	|$2,745,597	|$2,745,597	CD
40318	4601	493	1903	1903	CD
40318	4601	494	|20,671,384	|20,671,384	NNP
40318	4601	495	|	|	NNP
40318	4601	496	3,183,224|	3,183,224|	NNP
40318	4601	497	18,987,178	18,987,178	CD
40318	4601	498	|	|	CD
40318	4601	499	2,250,229	2,250,229	CD
40318	4601	500	1904	1904	CD
40318	4601	501	|22,707,103	|22,707,103	NNP
40318	4601	502	|	|	NNP
40318	4601	503	3,284,811|	3,284,811|	NNP
40318	4601	504	23,335,172	23,335,172	CD
40318	4601	505	|	|	CD
40318	4601	506	2,452,239	2,452,239	CD
40318	4601	507	1905	1905	CD
40318	4601	508	|23,095,705	|23,095,705	NNP
40318	4601	509	|	|	CD
40318	4601	510	3,379,600|	3,379,600|	CD
40318	4601	511	10,134,424	10,134,424	CD
40318	4601	512	|	|	CD
40318	4601	513	1,084,044	1,084,044	CD
40318	4601	514	1906	1906	CD
40318	4601	515	|27,286,866	|27,286,866	SYM
40318	4601	516	|	|	CD
40318	4601	517	4,303,830|	4,303,830|	CD
40318	4601	518	16,562,451	16,562,451	CD
40318	4601	519	|	|	CD
40318	4601	520	1,940,620	1,940,620	CD
40318	4601	521	1907	1907	CD
40318	4601	522	|33,848,766	|33,848,766	CD
40318	4601	523	|	|	NNP
40318	4601	524	5,704,012|	5,704,012|	NNP
40318	4601	525	17,285,230	17,285,230	CD
40318	4601	526	|	|	CD
40318	4601	527	2,012,626	2,012,626	CD
40318	4601	528	1908	1908	CD
40318	4601	529	|32,530,830	|32,530,830	NNP
40318	4601	530	|	|	NNP
40318	4601	531	5,586,706|	5,586,706|	CD
40318	4601	532	8,439,031	8,439,031	CD
40318	4601	533	|	|	CD
40318	4601	534	1,092,053	1,092,053	CD
40318	4601	535	1909	1909	CD
40318	4601	536	|35,548,143	|35,548,143	CD
40318	4601	537	|	|	CD
40318	4601	538	5,866,154|	5,866,154|	CD
40318	4601	539	6,822,842	6,822,842	CD
40318	4601	540	|	|	CD
40318	4601	541	857,091	857,091	CD
40318	4601	542	1910	1910	CD
40318	4601	543	|40,817,524	|40,817,524	NNP
40318	4601	544	|	|	CD
40318	4601	545	7,053,570|	7,053,570|	CD
40318	4601	546	2,846,709	2,846,709	CD
40318	4601	547	|	|	CD
40318	4601	548	441,017	441,017	CD
40318	4601	549	1911	1911	CD
40318	4601	550	|45,568,797	|45,568,797	NNP
40318	4601	551	|	|	NNP
40318	4601	552	7,920,244|	7,920,244|	NNP
40318	4601	553	10,366,605	10,366,605	CD
40318	4601	554	|	|	CD
40318	4601	555	1,288,279	1,288,279	CD
40318	4601	556	1912	1912	CD
40318	4601	557	|46,542,007	|46,542,007	NN
40318	4601	558	|	|	CD
40318	4601	559	8,807,249|	8,807,249|	CD
40318	4601	560	6,337,559	6,337,559	CD
40318	4601	561	|	|	CD
40318	4601	562	898,035	898,035	CD
40318	4601	563	1913	1913	CD
40318	4601	564	|49,387,944	|49,387,944	NN
40318	4601	565	|	|	NNP
40318	4601	566	9,185,184|	9,185,184|	CD
40318	4601	567	2,599,058	2,599,058	CD
40318	4601	568	|	|	CD
40318	4601	569	441,186	441,186	CD
40318	4601	570	1914	1914	CD
40318	4601	571	|63,784,313	|63,784,313	NNS
40318	4601	572	|11,010,693|	|11,010,693|	VBZ
40318	4601	573	2,427,577	2,427,577	CD
40318	4601	574	|	|	CD
40318	4601	575	414,124	414,124	CD
40318	4601	576	1915	1915	CD
40318	4601	577	|50,138,520	|50,138,520	NNS
40318	4601	578	|	|	CD
40318	4601	579	9,370,048|	9,370,048|	CD
40318	4601	580	55,362,917	55,362,917	CD
40318	4601	581	|	|	CD
40318	4601	582	8,463,174	8,463,174	CD
40318	4601	583	1916	1916	CD
40318	4601	584	|30,087,999	|30,087,999	CD
40318	4601	585	|	|	NNP
40318	4601	586	7,058,420|	7,058,420|	CD
40318	4601	587	44,394,301	44,394,301	CD
40318	4601	588	|	|	CD
40318	4601	589	7,430,089	7,430,089	CD
40318	4601	590	------+-----------+----------+-------------+------------	------+-----------+----------+-------------+------------	NNS
40318	4601	591	The	the	DT
40318	4601	592	graph	graph	NN
40318	4601	593	(	(	-LRB-
40318	4601	594	Fig	fig	NN
40318	4601	595	.	.	.
40318	4602	1	67	67	CD
40318	4602	2	)	)	-RRB-
40318	4602	3	represents	represent	VBZ
40318	4602	4	the	the	DT
40318	4602	5	total	total	JJ
40318	4602	6	production	production	NN
40318	4602	7	and	and	CC
40318	4602	8	the	the	DT
40318	4602	9	exports	export	NNS
40318	4602	10	and	and	CC
40318	4602	11	imports	import	NNS
40318	4602	12	of	of	IN
40318	4602	13	cheese	cheese	NN
40318	4602	14	into	into	IN
40318	4602	15	the	the	DT
40318	4602	16	United	United	NNP
40318	4602	17	States	States	NNP
40318	4602	18	.	.	.
40318	4603	1	+305	+305	NNP
40318	4603	2	.	.	.
40318	4604	1	Average	average	JJ
40318	4604	2	yearly	yearly	JJ
40318	4604	3	price	price	NN
40318	4604	4	of	of	IN
40318	4604	5	cheese.+--The	cheese.+--the	CD
40318	4604	6	following	follow	VBG
40318	4604	7	table	table	NN
40318	4604	8	shows	show	VBZ
40318	4604	9	the	the	DT
40318	4604	10	average	average	JJ
40318	4604	11	yearly	yearly	JJ
40318	4604	12	price	price	NN
40318	4604	13	of	of	IN
40318	4604	14	Cheddar	Cheddar	NNP
40318	4604	15	cheese	cheese	NN
40318	4604	16	in	in	IN
40318	4604	17	the	the	DT
40318	4604	18	United	United	NNP
40318	4604	19	States	States	NNP
40318	4604	20	:	:	:
40318	4604	21	TABLE	TABLE	NNS
40318	4604	22	XXIII	xxiii	NN
40318	4604	23	SHOWING	show	VBG
40318	4604	24	THE	the	DT
40318	4604	25	AVERAGE	AVERAGE	NNP
40318	4604	26	YEARLY	YEARLY	NNP
40318	4604	27	PRICE	price	NN
40318	4604	28	OF	of	IN
40318	4604	29	CHEESE	cheese	NN
40318	4604	30	,	,	,
40318	4604	31	1892	1892	CD
40318	4604	32	-	-	SYM
40318	4604	33	1916	1916	CD
40318	4604	34	YEAR	YEAR	NNP
40318	4604	35	CENTS	CENTS	NNP
40318	4604	36	1892	1892	CD
40318	4604	37	9.4	9.4	CD
40318	4604	38	1893	1893	CD
40318	4604	39	9.4	9.4	CD
40318	4604	40	1894	1894	CD
40318	4604	41	9.7	9.7	CD
40318	4604	42	1895	1895	CD
40318	4604	43	9.1	9.1	CD
40318	4604	44	1896	1896	CD
40318	4604	45	8.4	8.4	CD
40318	4604	46	1897	1897	CD
40318	4604	47	9.1	9.1	CD
40318	4604	48	1898	1898	CD
40318	4604	49	8.6	8.6	CD
40318	4604	50	1899	1899	CD
40318	4604	51	8.6	8.6	CD
40318	4604	52	1900	1900	CD
40318	4604	53	10.2	10.2	CD
40318	4604	54	1901	1901	CD
40318	4604	55	9.9	9.9	CD
40318	4604	56	1902	1902	CD
40318	4604	57	10.1	10.1	CD
40318	4604	58	1903	1903	CD
40318	4604	59	11.9	11.9	CD
40318	4604	60	1904	1904	CD
40318	4604	61	10.5	10.5	CD
40318	4604	62	1905	1905	CD
40318	4604	63	10.7	10.7	CD
40318	4604	64	1906	1906	CD
40318	4604	65	11.7	11.7	CD
40318	4604	66	1907	1907	CD
40318	4604	67	11.6	11.6	CD
40318	4604	68	1908	1908	CD
40318	4604	69	12.9	12.9	CD
40318	4604	70	1909	1909	CD
40318	4604	71	12.6	12.6	CD
40318	4604	72	1910	1910	CD
40318	4604	73	15.5	15.5	CD
40318	4604	74	1911	1911	CD
40318	4604	75	12.4	12.4	CD
40318	4604	76	1912	1912	CD
40318	4604	77	14.2	14.2	CD
40318	4604	78	1913	1913	CD
40318	4604	79	17.0	17.0	CD
40318	4604	80	1914	1914	CD
40318	4604	81	17.1	17.1	CD
40318	4604	82	1915	1915	CD
40318	4604	83	15.3	15.3	CD
40318	4604	84	1916	1916	CD
40318	4604	85	16.7	16.7	CD
40318	4604	86	The	the	DT
40318	4604	87	graph	graph	NN
40318	4604	88	(	(	-LRB-
40318	4604	89	Fig	fig	NN
40318	4604	90	.	.	.
40318	4605	1	68	68	LS
40318	4605	2	)	)	-RRB-
40318	4605	3	shows	show	VBZ
40318	4605	4	that	that	IN
40318	4605	5	the	the	DT
40318	4605	6	average	average	JJ
40318	4605	7	yearly	yearly	JJ
40318	4605	8	price	price	NN
40318	4605	9	has	have	VBZ
40318	4605	10	increased	increase	VBN
40318	4605	11	from	from	IN
40318	4605	12	9.4	9.4	CD
40318	4605	13	cents	cent	NNS
40318	4605	14	a	a	DT
40318	4605	15	pound	pound	NN
40318	4605	16	to	to	IN
40318	4605	17	16.7	16.7	CD
40318	4605	18	cents	cent	NNS
40318	4605	19	.	.	.
40318	4606	1	[	[	-LRB-
40318	4606	2	Illustration	illustration	NN
40318	4606	3	:	:	:
40318	4606	4	FIG	FIG	NNP
40318	4606	5	.	.	.
40318	4607	1	68.--Average	68.--average	CD
40318	4607	2	yearly	yearly	JJ
40318	4607	3	price	price	NN
40318	4607	4	of	of	IN
40318	4607	5	cheese	cheese	NN
40318	4607	6	.	.	.
40318	4607	7	]	]	-RRB-
40318	4608	1	+306	+306	NNP
40318	4608	2	.	.	.
40318	4609	1	Canadian	canadian	JJ
40318	4609	2	cheese	cheese	NN
40318	4609	3	statistics.+--The	statistics.+--the	NN
40318	4609	4	following	follow	VBG
40318	4609	5	statistics	statistic	NNS
40318	4609	6	show	show	VBP
40318	4609	7	the	the	DT
40318	4609	8	development	development	NN
40318	4609	9	of	of	IN
40318	4609	10	the	the	DT
40318	4609	11	industry	industry	NN
40318	4609	12	in	in	IN
40318	4609	13	Canada	Canada	NNP
40318	4609	14	.	.	.
40318	4610	1	The	the	DT
40318	4610	2	figures	figure	NNS
40318	4610	3	in	in	IN
40318	4610	4	Table	table	NN
40318	4610	5	XXIV	XXIV	NNP
40318	4610	6	show	show	VBP
40318	4610	7	the	the	DT
40318	4610	8	number	number	NN
40318	4610	9	of	of	IN
40318	4610	10	cheese	cheese	NN
40318	4610	11	factories	factory	NNS
40318	4610	12	,	,	,
40318	4610	13	the	the	DT
40318	4610	14	amount	amount	NN
40318	4610	15	of	of	IN
40318	4610	16	milk	milk	NN
40318	4610	17	received	receive	VBN
40318	4610	18	and	and	CC
40318	4610	19	the	the	DT
40318	4610	20	total	total	JJ
40318	4610	21	production	production	NN
40318	4610	22	in	in	IN
40318	4610	23	Canada	Canada	NNP
40318	4610	24	.	.	.
40318	4611	1	Table	table	NN
40318	4611	2	XXIV	xxiv	NN
40318	4611	3	indicates	indicate	VBZ
40318	4611	4	that	that	IN
40318	4611	5	the	the	DT
40318	4611	6	number	number	NN
40318	4611	7	of	of	IN
40318	4611	8	cheese	cheese	NN
40318	4611	9	factories	factory	NNS
40318	4611	10	has	have	VBZ
40318	4611	11	decreased	decrease	VBN
40318	4611	12	but	but	CC
40318	4611	13	that	that	IN
40318	4611	14	the	the	DT
40318	4611	15	production	production	NN
40318	4611	16	has	have	VBZ
40318	4611	17	increased	increase	VBN
40318	4611	18	.	.	.
40318	4612	1	Because	because	IN
40318	4612	2	of	of	IN
40318	4612	3	the	the	DT
40318	4612	4	scarcity	scarcity	NN
40318	4612	5	of	of	IN
40318	4612	6	figures	figure	NNS
40318	4612	7	,	,	,
40318	4612	8	conclusions	conclusion	NNS
40318	4612	9	would	would	MD
40318	4612	10	not	not	RB
40318	4612	11	be	be	VB
40318	4612	12	accurate	accurate	JJ
40318	4612	13	.	.	.
40318	4613	1	The	the	DT
40318	4613	2	figures	figure	NNS
40318	4613	3	in	in	IN
40318	4613	4	Table	Table	NNP
40318	4613	5	XXV	XXV	NNP
40318	4613	6	of	of	IN
40318	4613	7	the	the	DT
40318	4613	8	exports	export	NNS
40318	4613	9	and	and	CC
40318	4613	10	imports	import	NNS
40318	4613	11	show	show	VBP
40318	4613	12	that	that	IN
40318	4613	13	the	the	DT
40318	4613	14	exports	export	NNS
40318	4613	15	gradually	gradually	RB
40318	4613	16	decreased	decrease	VBD
40318	4613	17	and	and	CC
40318	4613	18	the	the	DT
40318	4613	19	imports	import	NNS
40318	4613	20	increased	increase	VBD
40318	4613	21	.	.	.
40318	4614	1	If	if	IN
40318	4614	2	the	the	DT
40318	4614	3	production	production	NN
40318	4614	4	has	have	VBZ
40318	4614	5	increased	increase	VBN
40318	4614	6	,	,	,
40318	4614	7	as	as	IN
40318	4614	8	shown	show	VBN
40318	4614	9	in	in	IN
40318	4614	10	Table	table	NN
40318	4614	11	XXIV	XXIV	NNP
40318	4614	12	,	,	,
40318	4614	13	more	more	JJR
40318	4614	14	cheese	cheese	NN
40318	4614	15	must	must	MD
40318	4614	16	be	be	VB
40318	4614	17	consumed	consume	VBN
40318	4614	18	by	by	IN
40318	4614	19	the	the	DT
40318	4614	20	Canadians	Canadians	NNPS
40318	4614	21	.	.	.
40318	4615	1	The	the	DT
40318	4615	2	effect	effect	NN
40318	4615	3	of	of	IN
40318	4615	4	the	the	DT
40318	4615	5	war	war	NN
40318	4615	6	is	be	VBZ
40318	4615	7	probably	probably	RB
40318	4615	8	seen	see	VBN
40318	4615	9	in	in	IN
40318	4615	10	the	the	DT
40318	4615	11	year	year	NN
40318	4615	12	1916	1916	CD
40318	4615	13	,	,	,
40318	4615	14	when	when	WRB
40318	4615	15	the	the	DT
40318	4615	16	imports	import	NNS
40318	4615	17	are	be	VBP
40318	4615	18	decreased	decrease	VBN
40318	4615	19	and	and	CC
40318	4615	20	the	the	DT
40318	4615	21	exports	export	NNS
40318	4615	22	increased	increase	VBD
40318	4615	23	.	.	.
40318	4616	1	TABLE	table	NN
40318	4616	2	XXIV	xxiv	NN
40318	4616	3	SHOWING	show	VBD
40318	4616	4	THE	the	DT
40318	4616	5	NUMBER	number	NN
40318	4616	6	OF	of	IN
40318	4616	7	CHEESE	cheese	NN
40318	4616	8	FACTORIES	factory	NNS
40318	4616	9	,	,	,
40318	4616	10	AMOUNT	amount	NN
40318	4616	11	OF	of	IN
40318	4616	12	MILK	MILK	NNP
40318	4616	13	RECEIVED	receive	VBN
40318	4616	14	AND	and	CC
40318	4616	15	THE	the	DT
40318	4616	16	FACTORY	FACTORY	NNP
40318	4616	17	PRODUCTION	production	NN
40318	4616	18	OF	of	IN
40318	4616	19	CHEESE	CHEESE	NNP
40318	4616	20	-------+------------+---------------+---------------	-------+------------+---------------+---------------	:
40318	4616	21	|	|	JJ
40318	4616	22	NUMBER	number	NN
40318	4616	23	OF	of	IN
40318	4616	24	|	|	CD
40318	4616	25	POUNDS	pound	NNS
40318	4616	26	OF	of	IN
40318	4616	27	|	|	NNP
40318	4616	28	FACTORY	FACTORY	NNP
40318	4616	29	YEAR	YEAR	NNP
40318	4616	30	|	|	NNP
40318	4616	31	CHEESE	CHEESE	NNP
40318	4616	32	|	|	CD
40318	4616	33	MILK	milk	NN
40318	4616	34	|	|	NNP
40318	4616	35	PRODUCTION	PRODUCTION	NNP
40318	4616	36	|	|	CD
40318	4616	37	FACTORIES	factorie	VBD
40318	4616	38	|	|	CD
40318	4616	39	DELIVERED	deliver	VBD
40318	4616	40	|	|	CD
40318	4616	41	OF	of	IN
40318	4616	42	CHEESE	cheese	NN
40318	4616	43	-------+------------+---------------+---------------	-------+------------+---------------+---------------	:
40318	4616	44	1900	1900	CD
40318	4616	45	|	|	CD
40318	4616	46	----	----	CD
40318	4616	47	|	|	NNP
40318	4616	48	----	----	CD
40318	4616	49	|	|	HYPH
40318	4616	50	220,833,269	220,833,269	CD
40318	4616	51	|	|	CD
40318	4616	52	|	|	CD
40318	4616	53	|	|	CD
40318	4616	54	1907	1907	CD
40318	4616	55	|	|	NNP
40318	4616	56	----	----	CD
40318	4616	57	|	|	NNP
40318	4616	58	----	----	CD
40318	4616	59	|	|	NNP
40318	4616	60	204,788,583	204,788,583	CD
40318	4616	61	|	|	CD
40318	4616	62	|	|	CD
40318	4616	63	|	|	CD
40318	4616	64	1910	1910	CD
40318	4616	65	|	|	CD
40318	4616	66	2291	2291	CD
40318	4616	67	|	|	CD
40318	4616	68	----	----	NNP
40318	4616	69	|	|	HYPH
40318	4616	70	199,904,205	199,904,205	CD
40318	4616	71	|	|	CD
40318	4616	72	|	|	CD
40318	4616	73	|	|	CD
40318	4616	74	1915	1915	CD
40318	4616	75	|	|	CD
40318	4616	76	1871	1871	CD
40318	4616	77	|	|	CD
40318	4616	78	1,501,946,221	1,501,946,221	CD
40318	4616	79	|	|	CD
40318	4616	80	183,887,837	183,887,837	CD
40318	4616	81	|	|	CD
40318	4616	82	|	|	CD
40318	4616	83	|	|	CD
40318	4616	84	1916	1916	CD
40318	4616	85	|	|	CD
40318	4616	86	1813	1813	CD
40318	4616	87	|	|	CD
40318	4616	88	1,503,997,215	1,503,997,215	CD
40318	4616	89	|	|	CD
40318	4616	90	192,968,597	192,968,597	CD
40318	4616	91	-------+------------+---------------+---------------	-------+------------+---------------+---------------	CD
40318	4616	92	TABLE	table	NN
40318	4616	93	XXV	XXV	NNP
40318	4616	94	SHOWING	show	VBD
40318	4616	95	THE	the	DT
40318	4616	96	AMOUNT	AMOUNT	NNS
40318	4616	97	AND	and	CC
40318	4616	98	VALUE	value	NN
40318	4616	99	OF	of	IN
40318	4616	100	CANADIAN	canadian	JJ
40318	4616	101	EXPORTS	export	NNS
40318	4616	102	AND	and	CC
40318	4616	103	IMPORTS	import	NNS
40318	4616	104	OF	of	IN
40318	4616	105	CHEESE	CHEESE	NNP
40318	4616	106	------+--------------------------+----------------------	------+--------------------------+----------------------	:
40318	4616	107	Year	Year	NNP
40318	4616	108	|	|	NNP
40318	4616	109	Exports	export	VBZ
40318	4616	110	|	|	NNP
40318	4616	111	Imports	Imports	NNPS
40318	4616	112	------+-------------+------------+-----------+----------	------+-------------+------------+-----------+----------	NFP
40318	4616	113	|	|	NNP
40318	4616	114	Amount	Amount	NNP
40318	4616	115	in	in	IN
40318	4616	116	|	|	NNP
40318	4616	117	Value	Value	NNP
40318	4616	118	in	in	IN
40318	4616	119	|	|	NNP
40318	4616	120	Amount	Amount	NNP
40318	4616	121	in	in	IN
40318	4616	122	|	|	NNP
40318	4616	123	Value	Value	NNP
40318	4616	124	in	in	IN
40318	4616	125	|	|	CD
40318	4616	126	pounds	pound	VBZ
40318	4616	127	|	|	NNP
40318	4616	128	dollars	dollar	VBZ
40318	4616	129	|	|	NNP
40318	4616	130	pounds	pound	VBZ
40318	4616	131	|	|	CD
40318	4616	132	dollars	dollar	NNS
40318	4616	133	------+-------------+------------+-----------+----------	------+-------------+------------+-----------+----------	NFP
40318	4616	134	1880	1880	CD
40318	4616	135	|	|	CD
40318	4616	136	40,368,000	40,368,000	CD
40318	4616	137	|	|	CD
40318	4616	138	$	$	$
40318	4616	139	3,893,000	3,893,000	CD
40318	4616	140	|	|	CD
40318	4616	141	|	|	CD
40318	4616	142	|	|	CD
40318	4616	143	|	|	CD
40318	4616	144	|	|	CD
40318	4616	145	|	|	CD
40318	4616	146	1890	1890	CD
40318	4616	147	|	|	CD
40318	4616	148	94,260,000	94,260,000	CD
40318	4616	149	|	|	CD
40318	4616	150	9,372,212	9,372,212	CD
40318	4616	151	|	|	CD
40318	4616	152	|	|	CD
40318	4616	153	|	|	CD
40318	4616	154	|	|	CD
40318	4616	155	|	|	CD
40318	4616	156	|	|	CD
40318	4616	157	1900	1900	CD
40318	4616	158	|	|	CD
40318	4616	159	185,984,000	185,984,000	CD
40318	4616	160	|	|	CD
40318	4616	161	19,856,324	19,856,324	CD
40318	4616	162	|	|	CD
40318	4616	163	|	|	CD
40318	4616	164	|	|	CD
40318	4616	165	|	|	CD
40318	4616	166	|	|	CD
40318	4616	167	|	|	CD
40318	4616	168	1910	1910	CD
40318	4616	169	|	|	CD
40318	4616	170	180,859,000	180,859,000	CD
40318	4616	171	|	|	CD
40318	4616	172	21,607,692	21,607,692	CD
40318	4616	173	|	|	CD
40318	4616	174	683,778	683,778	CD
40318	4616	175	|	|	NNP
40318	4616	176	----	----	CD
40318	4616	177	|	|	NNP
40318	4616	178	|	|	CD
40318	4616	179	|	|	CD
40318	4616	180	|	|	CD
40318	4616	181	1911	1911	CD
40318	4616	182	|	|	CD
40318	4616	183	181,895,000	181,895,000	CD
40318	4616	184	|	|	CD
40318	4616	185	20,739,507	20,739,507	CD
40318	4616	186	|	|	CD
40318	4616	187	866,653	866,653	CD
40318	4616	188	|	|	CD
40318	4616	189	----	----	CD
40318	4616	190	|	|	NNP
40318	4616	191	|	|	CD
40318	4616	192	|	|	CD
40318	4616	193	|	|	CD
40318	4616	194	1912	1912	CD
40318	4616	195	|	|	CD
40318	4616	196	163,450,000	163,450,000	CD
40318	4616	197	|	|	CD
40318	4616	198	20,888,818	20,888,818	CD
40318	4616	199	|	|	CD
40318	4616	200	919,189	919,189	CD
40318	4616	201	|	|	CD
40318	4616	202	----	----	CD
40318	4616	203	|	|	NNP
40318	4616	204	|	|	CD
40318	4616	205	|	|	CD
40318	4616	206	|	|	CD
40318	4616	207	1913	1913	CD
40318	4616	208	|	|	CD
40318	4616	209	155,216,000	155,216,000	CD
40318	4616	210	|	|	CD
40318	4616	211	20,697,000	20,697,000	CD
40318	4616	212	|	|	CD
40318	4616	213	1,495,758	1,495,758	CD
40318	4616	214	|	|	CD
40318	4616	215	----	----	CD
40318	4616	216	|	|	NNP
40318	4616	217	|	|	CD
40318	4616	218	|	|	CD
40318	4616	219	|	|	CD
40318	4616	220	1914	1914	CD
40318	4616	221	|	|	CD
40318	4616	222	144,478,000	144,478,000	CD
40318	4616	223	|	|	CD
40318	4616	224	18,866,000	18,866,000	CD
40318	4616	225	|	|	CD
40318	4616	226	1,512,108	1,512,108	CD
40318	4616	227	|	|	CD
40318	4616	228	----	----	CD
40318	4616	229	|	|	NNP
40318	4616	230	|	|	CD
40318	4616	231	|	|	CD
40318	4616	232	|	|	CD
40318	4616	233	1915	1915	CD
40318	4616	234	|	|	CD
40318	4616	235	137,601,000	137,601,000	CD
40318	4616	236	|	|	CD
40318	4616	237	19,213,000	19,213,000	CD
40318	4616	238	|	|	CD
40318	4616	239	1,162,456	1,162,456	CD
40318	4616	240	|	|	CD
40318	4616	241	----	----	CD
40318	4616	242	|	|	NNP
40318	4616	243	|	|	NNP
40318	4616	244	|	|	CD
40318	4616	245	|	|	CD
40318	4616	246	1916	1916	CD
40318	4616	247	|	|	NNP
40318	4616	248	168,961,000	168,961,000	CD
40318	4616	249	|	|	NNP
40318	4616	250	----	----	CD
40318	4616	251	|	|	NNP
40318	4616	252	971,821	971,821	CD
40318	4616	253	|	|	CD
40318	4616	254	----	----	NFP
40318	4616	255	------+-------------+------------+-----------+----------	------+-------------+------------+-----------+----------	NFP
40318	4616	256	If	if	IN
40318	4616	257	the	the	DT
40318	4616	258	total	total	JJ
40318	4616	259	population	population	NN
40318	4616	260	of	of	IN
40318	4616	261	the	the	DT
40318	4616	262	United	United	NNP
40318	4616	263	States	States	NNP
40318	4616	264	is	be	VBZ
40318	4616	265	figured	figure	VBN
40318	4616	266	at	at	IN
40318	4616	267	100	100	CD
40318	4616	268	million	million	CD
40318	4616	269	and	and	CC
40318	4616	270	the	the	DT
40318	4616	271	difference	difference	NN
40318	4616	272	between	between	IN
40318	4616	273	the	the	DT
40318	4616	274	exports	export	NNS
40318	4616	275	and	and	CC
40318	4616	276	imports	import	NNS
40318	4616	277	found	find	VBD
40318	4616	278	and	and	CC
40318	4616	279	added	add	VBD
40318	4616	280	to	to	IN
40318	4616	281	the	the	DT
40318	4616	282	total	total	JJ
40318	4616	283	production	production	NN
40318	4616	284	,	,	,
40318	4616	285	it	-PRON-	PRP
40318	4616	286	shows	show	VBZ
40318	4616	287	that	that	IN
40318	4616	288	the	the	DT
40318	4616	289	average	average	JJ
40318	4616	290	person	person	NN
40318	4616	291	must	must	MD
40318	4616	292	consume	consume	VB
40318	4616	293	about	about	IN
40318	4616	294	three	three	CD
40318	4616	295	and	and	CC
40318	4616	296	one	one	CD
40318	4616	297	-	-	HYPH
40318	4616	298	half	half	NN
40318	4616	299	pounds	pound	NNS
40318	4616	300	of	of	IN
40318	4616	301	cheese	cheese	NN
40318	4616	302	in	in	IN
40318	4616	303	a	a	DT
40318	4616	304	year	year	NN
40318	4616	305	.	.	.
40318	4617	1	In	in	IN
40318	4617	2	the	the	DT
40318	4617	3	past	past	JJ
40318	4617	4	few	few	JJ
40318	4617	5	years	year	NNS
40318	4617	6	there	there	EX
40318	4617	7	has	have	VBZ
40318	4617	8	been	be	VBN
40318	4617	9	considerable	considerable	JJ
40318	4617	10	demand	demand	NN
40318	4617	11	for	for	IN
40318	4617	12	more	more	JJR
40318	4617	13	of	of	IN
40318	4617	14	the	the	DT
40318	4617	15	foreign	foreign	JJ
40318	4617	16	cheeses	cheese	NNS
40318	4617	17	,	,	,
40318	4617	18	such	such	JJ
40318	4617	19	as	as	IN
40318	4617	20	Camembert	Camembert	NNP
40318	4617	21	and	and	CC
40318	4617	22	Roquefort	Roquefort	NNP
40318	4617	23	.	.	.
40318	4618	1	+307	+307	NNP
40318	4618	2	.	.	.
40318	4619	1	Introduction	introduction	NN
40318	4619	2	of	of	IN
40318	4619	3	cheese	cheese	NN
40318	4619	4	-	-	HYPH
40318	4619	5	making	making	NN
40318	4619	6	into	into	IN
40318	4619	7	new	new	JJ
40318	4619	8	regions.+--The	regions.+--the	CD
40318	4619	9	manufacture	manufacture	NN
40318	4619	10	of	of	IN
40318	4619	11	Cheddar	Cheddar	NNP
40318	4619	12	cheese	cheese	NN
40318	4619	13	is	be	VBZ
40318	4619	14	being	be	VBG
40318	4619	15	encouraged	encourage	VBN
40318	4619	16	in	in	IN
40318	4619	17	new	new	JJ
40318	4619	18	regions	region	NNS
40318	4619	19	,	,	,
40318	4619	20	in	in	IN
40318	4619	21	the	the	DT
40318	4619	22	Alleghany	Alleghany	NNP
40318	4619	23	Mountains	Mountains	NNPS
40318	4619	24	,	,	,
40318	4619	25	in	in	IN
40318	4619	26	Virginia	Virginia	NNP
40318	4619	27	,	,	,
40318	4619	28	West	West	NNP
40318	4619	29	Virginia	Virginia	NNP
40318	4619	30	,	,	,
40318	4619	31	North	North	NNP
40318	4619	32	Carolina	Carolina	NNP
40318	4619	33	,	,	,
40318	4619	34	Tennessee	Tennessee	NNP
40318	4619	35	and	and	CC
40318	4619	36	in	in	IN
40318	4619	37	the	the	DT
40318	4619	38	western	western	JJ
40318	4619	39	states	state	NNS
40318	4619	40	.	.	.
40318	4620	1	There	there	EX
40318	4620	2	has	have	VBZ
40318	4620	3	also	also	RB
40318	4620	4	sprung	spring	VBN
40318	4620	5	up	up	RP
40318	4620	6	a	a	DT
40318	4620	7	considerable	considerable	JJ
40318	4620	8	demand	demand	NN
40318	4620	9	for	for	IN
40318	4620	10	the	the	DT
40318	4620	11	lactic	lactic	JJ
40318	4620	12	acid	acid	NNP
40318	4620	13	group	group	NN
40318	4620	14	of	of	IN
40318	4620	15	cheeses	cheese	NNS
40318	4620	16	,	,	,
40318	4620	17	especially	especially	RB
40318	4620	18	Neufchâtel	Neufchâtel	NNP
40318	4620	19	and	and	CC
40318	4620	20	Cottage	Cottage	NNP
40318	4620	21	,	,	,
40318	4620	22	so	so	IN
40318	4620	23	that	that	IN
40318	4620	24	while	while	IN
40318	4620	25	the	the	DT
40318	4620	26	cheese	cheese	NN
40318	4620	27	industry	industry	NN
40318	4620	28	may	may	MD
40318	4620	29	decline	decline	VB
40318	4620	30	in	in	IN
40318	4620	31	certain	certain	JJ
40318	4620	32	sections	section	NNS
40318	4620	33	,	,	,
40318	4620	34	the	the	DT
40318	4620	35	total	total	JJ
40318	4620	36	production	production	NN
40318	4620	37	will	will	MD
40318	4620	38	probably	probably	RB
40318	4620	39	increase	increase	VB
40318	4620	40	.	.	.
40318	4621	1	In	in	IN
40318	4621	2	the	the	DT
40318	4621	3	proper	proper	JJ
40318	4621	4	locations	location	NNS
40318	4621	5	or	or	CC
40318	4621	6	sections	section	NNS
40318	4621	7	,	,	,
40318	4621	8	the	the	DT
40318	4621	9	cheese	cheese	NN
40318	4621	10	industry	industry	NN
40318	4621	11	has	have	VBZ
40318	4621	12	a	a	DT
40318	4621	13	very	very	RB
40318	4621	14	bright	bright	JJ
40318	4621	15	future	future	NN
40318	4621	16	.	.	.
40318	4622	1	The	the	DT
40318	4622	2	development	development	NN
40318	4622	3	of	of	IN
40318	4622	4	the	the	DT
40318	4622	5	skimmed	skim	VBN
40318	4622	6	-	-	HYPH
40318	4622	7	milk	milk	NN
40318	4622	8	cheeses	cheese	NNS
40318	4622	9	will	will	MD
40318	4622	10	undoubtedly	undoubtedly	RB
40318	4622	11	be	be	VB
40318	4622	12	given	give	VBN
40318	4622	13	considerable	considerable	JJ
40318	4622	14	attention	attention	NN
40318	4622	15	in	in	IN
40318	4622	16	the	the	DT
40318	4622	17	next	next	JJ
40318	4622	18	few	few	JJ
40318	4622	19	years	year	NNS
40318	4622	20	.	.	.
40318	4623	1	REFERENCES	REFERENCES	NNP
40318	4623	2	N.	N.	NNP
40318	4623	3	Y.	Y.	NNP
40318	4623	4	Dept	Dept	NNP
40318	4623	5	.	.	.
40318	4624	1	Agr	agr	RB
40318	4624	2	.	.	.
40318	4625	1	Bul	Bul	NNP
40318	4625	2	.	.	.
40318	4626	1	54	54	CD
40318	4626	2	,	,	,
40318	4626	3	The	the	DT
40318	4626	4	Dairy	Dairy	NNP
40318	4626	5	Industry	Industry	NNP
40318	4626	6	in	in	IN
40318	4626	7	New	New	NNP
40318	4626	8	York	York	NNP
40318	4626	9	State	State	NNP
40318	4626	10	.	.	.
40318	4627	1	N.	N.	NNP
40318	4627	2	Y.	Y.	NNP
40318	4628	1	Produce	produce	VB
40318	4628	2	Rev.	Rev.	NNP
40318	4629	1	and	and	CC
40318	4629	2	American	American	NNP
40318	4629	3	Creamery	Creamery	NNP
40318	4629	4	.	.	.
40318	4630	1	Vol	Vol	NNP
40318	4630	2	.	.	.
40318	4631	1	34	34	CD
40318	4631	2	,	,	,
40318	4631	3	No	no	UH
40318	4631	4	.	.	.
40318	4632	1	3	3	CD
40318	4632	2	,	,	,
40318	4632	3	page	page	NN
40318	4632	4	108	108	CD
40318	4632	5	.	.	.
40318	4633	1	Vol	Vol	NNP
40318	4633	2	.	.	.
40318	4634	1	37	37	CD
40318	4634	2	,	,	,
40318	4634	3	No	no	UH
40318	4634	4	.	.	.
40318	4635	1	16	16	CD
40318	4635	2	,	,	,
40318	4635	3	page	page	NN
40318	4635	4	684	684	CD
40318	4635	5	.	.	.
40318	4636	1	Vol	Vol	NNP
40318	4636	2	.	.	.
40318	4637	1	37	37	CD
40318	4637	2	,	,	,
40318	4637	3	No	no	UH
40318	4637	4	.	.	.
40318	4638	1	16	16	CD
40318	4638	2	,	,	,
40318	4638	3	page	page	VB
40318	4638	4	666	666	CD
40318	4638	5	.	.	.
40318	4639	1	Vol	Vol	NNP
40318	4639	2	.	.	.
40318	4640	1	37	37	CD
40318	4640	2	,	,	,
40318	4640	3	No	no	UH
40318	4640	4	.	.	.
40318	4641	1	9	9	CD
40318	4641	2	,	,	,
40318	4641	3	page	page	NN
40318	4641	4	411	411	CD
40318	4641	5	.	.	.
40318	4642	1	Vol	Vol	NNP
40318	4642	2	.	.	.
40318	4643	1	33	33	CD
40318	4643	2	,	,	,
40318	4643	3	No	no	UH
40318	4643	4	.	.	.
40318	4644	1	11	11	CD
40318	4644	2	,	,	,
40318	4644	3	page	page	NN
40318	4644	4	482	482	CD
40318	4644	5	.	.	.
40318	4645	1	Vol	Vol	NNP
40318	4645	2	.	.	.
40318	4646	1	36	36	CD
40318	4646	2	,	,	,
40318	4646	3	No	no	UH
40318	4646	4	.	.	.
40318	4647	1	23	23	CD
40318	4647	2	,	,	,
40318	4647	3	page	page	NN
40318	4647	4	1078	1078	CD
40318	4647	5	.	.	.
40318	4648	1	Wis.	Wisconsin	NNP
40318	4648	2	Exp	Exp	NNP
40318	4648	3	.	.	.
40318	4649	1	Sta	Sta	NNP
40318	4649	2	.	.	.
40318	4650	1	Rept	Rept	NNP
40318	4650	2	.	.	.
40318	4651	1	1897	1897	CD
40318	4651	2	,	,	,
40318	4651	3	pages	page	VBZ
40318	4651	4	113	113	CD
40318	4651	5	-	-	SYM
40318	4651	6	149	149	CD
40318	4651	7	.	.	.
40318	4652	1	U.	U.	NNP
40318	4652	2	S.	S.	NNP
40318	4652	3	Census	Census	NNP
40318	4652	4	.	.	.
40318	4653	1	U.	U.	NNP
40318	4653	2	S.	S.	NNP
40318	4653	3	Dept	Dept	NNP
40318	4653	4	.	.	.
40318	4654	1	Agr	agr	RB
40318	4654	2	.	.	.
40318	4655	1	Year	Year	NNP
40318	4655	2	Books	Books	NNP
40318	4655	3	.	.	.
40318	4656	1	Bureau	Bureau	NNP
40318	4656	2	of	of	IN
40318	4656	3	Foreign	Foreign	NNP
40318	4656	4	and	and	CC
40318	4656	5	Domestic	Domestic	NNP
40318	4656	6	Commerce	Commerce	NNP
40318	4656	7	.	.	.
40318	4657	1	Statistical	statistical	JJ
40318	4657	2	abstract	abstract	NN
40318	4657	3	of	of	IN
40318	4657	4	the	the	DT
40318	4657	5	U.	U.	NNP
40318	4657	6	S.	S.	NNP
40318	4657	7	Canadian	Canadian	NNP
40318	4657	8	Dept	Dept	NNP
40318	4657	9	.	.	.
40318	4658	1	Agr	agr	RB
40318	4658	2	.	.	.
40318	4659	1	1915	1915	CD
40318	4659	2	,	,	,
40318	4659	3	Report	Report	NNP
40318	4659	4	of	of	IN
40318	4659	5	the	the	DT
40318	4659	6	dairy	dairy	NN
40318	4659	7	and	and	CC
40318	4659	8	cold	cold	JJ
40318	4659	9	storage	storage	NN
40318	4659	10	commissioner	commissioner	NN
40318	4659	11	.	.	.
40318	4660	1	Dominion	dominion	NN
40318	4660	2	of	of	IN
40318	4660	3	Canada	Canada	NNP
40318	4660	4	,	,	,
40318	4660	5	Census	Census	NNP
40318	4660	6	and	and	CC
40318	4660	7	Statistics	Statistics	NNP
40318	4660	8	office	office	NN
40318	4660	9	,	,	,
40318	4660	10	Rept	Rept	NNP
40318	4660	11	.	.	.
40318	4661	1	1915	1915	CD
40318	4661	2	.	.	.
40318	4662	1	CHAPTER	CHAPTER	NNP
40318	4662	2	XIX	XIX	NNP
40318	4662	3	_	_	NNP
40318	4662	4	TESTING	testing	NN
40318	4662	5	_	_	NNP
40318	4662	6	In	in	IN
40318	4662	7	connection	connection	NN
40318	4662	8	with	with	IN
40318	4662	9	marketing	marketing	NN
40318	4662	10	,	,	,
40318	4662	11	a	a	DT
40318	4662	12	certain	certain	JJ
40318	4662	13	amount	amount	NN
40318	4662	14	of	of	IN
40318	4662	15	testing	testing	NN
40318	4662	16	of	of	IN
40318	4662	17	the	the	DT
40318	4662	18	products	product	NNS
40318	4662	19	should	should	MD
40318	4662	20	be	be	VB
40318	4662	21	practiced	practice	VBN
40318	4662	22	,	,	,
40318	4662	23	to	to	TO
40318	4662	24	determine	determine	VB
40318	4662	25	exactly	exactly	RB
40318	4662	26	the	the	DT
40318	4662	27	results	result	NNS
40318	4662	28	and	and	CC
40318	4662	29	grades	grade	NNS
40318	4662	30	of	of	IN
40318	4662	31	products	product	NNS
40318	4662	32	.	.	.
40318	4663	1	This	this	DT
40318	4663	2	includes	include	VBZ
40318	4663	3	the	the	DT
40318	4663	4	testing	testing	NN
40318	4663	5	of	of	IN
40318	4663	6	the	the	DT
40318	4663	7	whole	whole	JJ
40318	4663	8	milk	milk	NN
40318	4663	9	,	,	,
40318	4663	10	whey	whey	NN
40318	4663	11	and	and	CC
40318	4663	12	cheese	cheese	NN
40318	4663	13	for	for	IN
40318	4663	14	fat	fat	NN
40318	4663	15	,	,	,
40318	4663	16	the	the	DT
40318	4663	17	milk	milk	NN
40318	4663	18	for	for	IN
40318	4663	19	casein	casein	NNP
40318	4663	20	,	,	,
40318	4663	21	and	and	CC
40318	4663	22	the	the	DT
40318	4663	23	cheese	cheese	NN
40318	4663	24	for	for	IN
40318	4663	25	moisture	moisture	NN
40318	4663	26	.	.	.
40318	4664	1	In	in	IN
40318	4664	2	factories	factory	NNS
40318	4664	3	in	in	IN
40318	4664	4	which	which	WDT
40318	4664	5	the	the	DT
40318	4664	6	milk	milk	NN
40318	4664	7	is	be	VBZ
40318	4664	8	bought	buy	VBN
40318	4664	9	on	on	IN
40318	4664	10	the	the	DT
40318	4664	11	fat	fat	JJ
40318	4664	12	basis	basis	NN
40318	4664	13	,	,	,
40318	4664	14	it	-PRON-	PRP
40318	4664	15	is	be	VBZ
40318	4664	16	necessary	necessary	JJ
40318	4664	17	to	to	TO
40318	4664	18	test	test	VB
40318	4664	19	each	each	DT
40318	4664	20	patron	patron	NN
40318	4664	21	's	's	POS
40318	4664	22	milk	milk	NN
40318	4664	23	for	for	IN
40318	4664	24	fat	fat	NN
40318	4664	25	.	.	.
40318	4665	1	If	if	IN
40318	4665	2	there	there	EX
40318	4665	3	is	be	VBZ
40318	4665	4	a	a	DT
40318	4665	5	cheese	cheese	NN
40318	4665	6	-	-	HYPH
40318	4665	7	moisture	moisture	NN
40318	4665	8	law	law	NN
40318	4665	9	in	in	IN
40318	4665	10	the	the	DT
40318	4665	11	state	state	NN
40318	4665	12	,	,	,
40318	4665	13	it	-PRON-	PRP
40318	4665	14	is	be	VBZ
40318	4665	15	necessary	necessary	JJ
40318	4665	16	to	to	TO
40318	4665	17	test	test	VB
40318	4665	18	for	for	IN
40318	4665	19	moisture	moisture	NN
40318	4665	20	.	.	.
40318	4666	1	The	the	DT
40318	4666	2	whey	whey	NN
40318	4666	3	should	should	MD
40318	4666	4	be	be	VB
40318	4666	5	tested	test	VBN
40318	4666	6	to	to	TO
40318	4666	7	learn	learn	VB
40318	4666	8	the	the	DT
40318	4666	9	loss	loss	NN
40318	4666	10	of	of	IN
40318	4666	11	fat	fat	NN
40318	4666	12	in	in	IN
40318	4666	13	the	the	DT
40318	4666	14	manufacturing	manufacturing	NN
40318	4666	15	process	process	NN
40318	4666	16	and	and	CC
40318	4666	17	to	to	TO
40318	4666	18	ascertain	ascertain	VB
40318	4666	19	whether	whether	IN
40318	4666	20	the	the	DT
40318	4666	21	losses	loss	NNS
40318	4666	22	have	have	VBP
40318	4666	23	been	be	VBN
40318	4666	24	reduced	reduce	VBN
40318	4666	25	to	to	IN
40318	4666	26	the	the	DT
40318	4666	27	minimum	minimum	NN
40318	4666	28	.	.	.
40318	4667	1	+308	+308	NNP
40318	4667	2	.	.	.
40318	4668	1	The	the	DT
40318	4668	2	fat	fat	JJ
40318	4668	3	test.+--The	test.+--the	CD
40318	4668	4	test	test	NN
40318	4668	5	commonly	commonly	RB
40318	4668	6	used	use	VBN
40318	4668	7	to	to	TO
40318	4668	8	determine	determine	VB
40318	4668	9	the	the	DT
40318	4668	10	fat	fat	NN
40318	4668	11	in	in	IN
40318	4668	12	milk	milk	NN
40318	4668	13	is	be	VBZ
40318	4668	14	known	know	VBN
40318	4668	15	as	as	IN
40318	4668	16	the	the	DT
40318	4668	17	Babcock	Babcock	NNP
40318	4668	18	.	.	.
40318	4669	1	The	the	DT
40318	4669	2	principle	principle	NN
40318	4669	3	of	of	IN
40318	4669	4	this	this	DT
40318	4669	5	test	test	NN
40318	4669	6	is	be	VBZ
40318	4669	7	as	as	IN
40318	4669	8	follows	follow	VBZ
40318	4669	9	:	:	:
40318	4669	10	Fat	fat	NN
40318	4669	11	exists	exist	VBZ
40318	4669	12	in	in	IN
40318	4669	13	the	the	DT
40318	4669	14	form	form	NN
40318	4669	15	of	of	IN
40318	4669	16	very	very	RB
40318	4669	17	small	small	JJ
40318	4669	18	globules	globule	NNS
40318	4669	19	.	.	.
40318	4670	1	Because	because	IN
40318	4670	2	the	the	DT
40318	4670	3	fat	fat	JJ
40318	4670	4	globules	globule	NNS
40318	4670	5	are	be	VBP
40318	4670	6	lighter	light	JJR
40318	4670	7	than	than	IN
40318	4670	8	the	the	DT
40318	4670	9	other	other	JJ
40318	4670	10	milk	milk	NN
40318	4670	11	constituents	constituent	NNS
40318	4670	12	,	,	,
40318	4670	13	under	under	IN
40318	4670	14	the	the	DT
40318	4670	15	influence	influence	NN
40318	4670	16	of	of	IN
40318	4670	17	the	the	DT
40318	4670	18	force	force	NN
40318	4670	19	of	of	IN
40318	4670	20	gravity	gravity	NN
40318	4670	21	most	most	JJS
40318	4670	22	of	of	IN
40318	4670	23	them	-PRON-	PRP
40318	4670	24	rise	rise	VBP
40318	4670	25	to	to	IN
40318	4670	26	the	the	DT
40318	4670	27	surface	surface	NN
40318	4670	28	.	.	.
40318	4671	1	There	there	RB
40318	4671	2	,	,	,
40318	4671	3	mixed	mix	VBN
40318	4671	4	with	with	IN
40318	4671	5	the	the	DT
40318	4671	6	other	other	JJ
40318	4671	7	milk	milk	NN
40318	4671	8	substances	substance	NNS
40318	4671	9	,	,	,
40318	4671	10	these	these	DT
40318	4671	11	globules	globule	NNS
40318	4671	12	form	form	VBP
40318	4671	13	a	a	DT
40318	4671	14	layer	layer	NN
40318	4671	15	of	of	IN
40318	4671	16	cream	cream	NN
40318	4671	17	.	.	.
40318	4672	1	Babcock	Babcock	NNP
40318	4672	2	found	find	VBD
40318	4672	3	that	that	IN
40318	4672	4	by	by	IN
40318	4672	5	adding	add	VBG
40318	4672	6	to	to	IN
40318	4672	7	the	the	DT
40318	4672	8	milk	milk	NN
40318	4672	9	sulfuric	sulfuric	NN
40318	4672	10	acid	acid	NN
40318	4672	11	of	of	IN
40318	4672	12	proper	proper	JJ
40318	4672	13	strength	strength	NN
40318	4672	14	and	and	CC
40318	4672	15	temperature	temperature	NN
40318	4672	16	,	,	,
40318	4672	17	the	the	DT
40318	4672	18	casein	casein	NN
40318	4672	19	,	,	,
40318	4672	20	the	the	DT
40318	4672	21	milk	milk	NN
40318	4672	22	-	-	HYPH
40318	4672	23	sugar	sugar	NN
40318	4672	24	and	and	CC
40318	4672	25	the	the	DT
40318	4672	26	albumin	albumin	NN
40318	4672	27	are	be	VBP
40318	4672	28	decomposed	decompose	VBN
40318	4672	29	and	and	CC
40318	4672	30	the	the	DT
40318	4672	31	sticky	sticky	JJ
40318	4672	32	quality	quality	NN
40318	4672	33	of	of	IN
40318	4672	34	the	the	DT
40318	4672	35	milk	milk	NN
40318	4672	36	is	be	VBZ
40318	4672	37	destroyed	destroy	VBN
40318	4672	38	.	.	.
40318	4673	1	The	the	DT
40318	4673	2	acid	acid	NN
40318	4673	3	does	do	VBZ
40318	4673	4	not	not	RB
40318	4673	5	decompose	decompose	VB
40318	4673	6	the	the	DT
40318	4673	7	fat	fat	NN
40318	4673	8	but	but	CC
40318	4673	9	leaves	leave	VBZ
40318	4673	10	it	-PRON-	PRP
40318	4673	11	free	free	JJ
40318	4673	12	to	to	TO
40318	4673	13	come	come	VB
40318	4673	14	to	to	IN
40318	4673	15	the	the	DT
40318	4673	16	surface	surface	NN
40318	4673	17	of	of	IN
40318	4673	18	the	the	DT
40318	4673	19	mixture	mixture	NN
40318	4673	20	.	.	.
40318	4674	1	Under	under	IN
40318	4674	2	centrifugal	centrifugal	JJ
40318	4674	3	force	force	NN
40318	4674	4	,	,	,
40318	4674	5	this	this	DT
40318	4674	6	fat	fat	NN
40318	4674	7	is	be	VBZ
40318	4674	8	quickly	quickly	RB
40318	4674	9	brought	bring	VBN
40318	4674	10	to	to	IN
40318	4674	11	the	the	DT
40318	4674	12	surface	surface	NN
40318	4674	13	.	.	.
40318	4675	1	By	by	IN
40318	4675	2	using	use	VBG
40318	4675	3	a	a	DT
40318	4675	4	known	know	VBN
40318	4675	5	quantity	quantity	NN
40318	4675	6	of	of	IN
40318	4675	7	milk	milk	NN
40318	4675	8	and	and	CC
40318	4675	9	having	have	VBG
40318	4675	10	a	a	DT
40318	4675	11	scale	scale	NN
40318	4675	12	graduated	graduate	VBN
40318	4675	13	in	in	IN
40318	4675	14	percentage	percentage	NN
40318	4675	15	of	of	IN
40318	4675	16	the	the	DT
40318	4675	17	amount	amount	NN
40318	4675	18	of	of	IN
40318	4675	19	milk	milk	NN
40318	4675	20	,	,	,
40318	4675	21	the	the	DT
40318	4675	22	percentage	percentage	NN
40318	4675	23	of	of	IN
40318	4675	24	fat	fat	NN
40318	4675	25	can	can	MD
40318	4675	26	be	be	VB
40318	4675	27	determined	determine	VBN
40318	4675	28	.	.	.
40318	4676	1	Fig	fig	NN
40318	4676	2	.	.	.
40318	4677	1	69	69	CD
40318	4677	2	shows	show	VBZ
40318	4677	3	the	the	DT
40318	4677	4	necessary	necessary	JJ
40318	4677	5	equipment	equipment	NN
40318	4677	6	.	.	.
40318	4678	1	[	[	-LRB-
40318	4678	2	Illustration	illustration	NN
40318	4678	3	:	:	:
40318	4678	4	FIG	FIG	NNP
40318	4678	5	.	.	.
40318	4679	1	69.--Apparatus	69.--apparatus	LS
40318	4679	2	necessary	necessary	JJ
40318	4679	3	to	to	TO
40318	4679	4	test	test	VB
40318	4679	5	milk	milk	NN
40318	4679	6	and	and	CC
40318	4679	7	whey	whey	NN
40318	4679	8	for	for	IN
40318	4679	9	fat	fat	NN
40318	4679	10	and	and	CC
40318	4679	11	total	total	JJ
40318	4679	12	solids	solid	NNS
40318	4679	13	.	.	.
40318	4679	14	]	]	-RRB-
40318	4680	1	There	there	EX
40318	4680	2	are	be	VBP
40318	4680	3	three	three	CD
40318	4680	4	kinds	kind	NNS
40318	4680	5	of	of	IN
40318	4680	6	bottles	bottle	NNS
40318	4680	7	employed	employ	VBN
40318	4680	8	in	in	IN
40318	4680	9	making	make	VBG
40318	4680	10	the	the	DT
40318	4680	11	test	test	NN
40318	4680	12	,	,	,
40318	4680	13	one	one	CD
40318	4680	14	with	with	IN
40318	4680	15	a	a	DT
40318	4680	16	very	very	RB
40318	4680	17	large	large	JJ
40318	4680	18	neck	neck	NN
40318	4680	19	which	which	WDT
40318	4680	20	is	be	VBZ
40318	4680	21	used	use	VBN
40318	4680	22	when	when	WRB
40318	4680	23	testing	testing	NN
40318	4680	24	materials	material	NNS
40318	4680	25	high	high	JJ
40318	4680	26	in	in	IN
40318	4680	27	fat	fat	NN
40318	4680	28	-	-	HYPH
40318	4680	29	content	content	NN
40318	4680	30	such	such	JJ
40318	4680	31	as	as	IN
40318	4680	32	cream	cream	NN
40318	4680	33	,	,	,
40318	4680	34	butter	butter	NN
40318	4680	35	and	and	CC
40318	4680	36	cheese	cheese	NN
40318	4680	37	.	.	.
40318	4681	1	This	this	DT
40318	4681	2	is	be	VBZ
40318	4681	3	generally	generally	RB
40318	4681	4	called	call	VBN
40318	4681	5	a	a	DT
40318	4681	6	cream	cream	NN
40318	4681	7	-	-	HYPH
40318	4681	8	test	test	NN
40318	4681	9	bottle	bottle	NN
40318	4681	10	.	.	.
40318	4682	1	It	-PRON-	PRP
40318	4682	2	is	be	VBZ
40318	4682	3	graduated	graduate	VBN
40318	4682	4	from	from	IN
40318	4682	5	0	0	CD
40318	4682	6	to	to	IN
40318	4682	7	50	50	CD
40318	4682	8	per	per	NN
40318	4682	9	cent	cent	NN
40318	4682	10	.	.	.
40318	4683	1	When	when	WRB
40318	4683	2	testing	test	VBG
40318	4683	3	materials	material	NNS
40318	4683	4	with	with	IN
40318	4683	5	a	a	DT
40318	4683	6	small	small	JJ
40318	4683	7	amount	amount	NN
40318	4683	8	of	of	IN
40318	4683	9	fat	fat	NN
40318	4683	10	such	such	JJ
40318	4683	11	as	as	IN
40318	4683	12	whey	whey	NN
40318	4683	13	,	,	,
40318	4683	14	skim	skim	NN
40318	4683	15	-	-	HYPH
40318	4683	16	milk	milk	NN
40318	4683	17	and	and	CC
40318	4683	18	buttermilk	buttermilk	NN
40318	4683	19	,	,	,
40318	4683	20	a	a	DT
40318	4683	21	test	test	NN
40318	4683	22	bottle	bottle	NN
40318	4683	23	with	with	IN
40318	4683	24	two	two	CD
40318	4683	25	necks	neck	NNS
40318	4683	26	is	be	VBZ
40318	4683	27	used	use	VBN
40318	4683	28	,	,	,
40318	4683	29	one	one	CD
40318	4683	30	with	with	IN
40318	4683	31	a	a	DT
40318	4683	32	small	small	JJ
40318	4683	33	bore	bore	NN
40318	4683	34	for	for	IN
40318	4683	35	the	the	DT
40318	4683	36	fat	fat	NN
40318	4683	37	and	and	CC
40318	4683	38	the	the	DT
40318	4683	39	other	other	JJ
40318	4683	40	neck	neck	NN
40318	4683	41	with	with	IN
40318	4683	42	a	a	DT
40318	4683	43	larger	large	JJR
40318	4683	44	bore	bore	NN
40318	4683	45	to	to	TO
40318	4683	46	add	add	VB
40318	4683	47	the	the	DT
40318	4683	48	milk	milk	NN
40318	4683	49	,	,	,
40318	4683	50	acid	acid	NN
40318	4683	51	,	,	,
40318	4683	52	water	water	NN
40318	4683	53	.	.	.
40318	4684	1	It	-PRON-	PRP
40318	4684	2	is	be	VBZ
40318	4684	3	graduated	graduate	VBN
40318	4684	4	from	from	IN
40318	4684	5	0	0	CD
40318	4684	6	to	to	IN
40318	4684	7	0.5	0.5	CD
40318	4684	8	of	of	IN
40318	4684	9	1	1	CD
40318	4684	10	per	per	NN
40318	4684	11	cent	cent	NN
40318	4684	12	.	.	.
40318	4685	1	There	there	EX
40318	4685	2	is	be	VBZ
40318	4685	3	a	a	DT
40318	4685	4	third	third	JJ
40318	4685	5	bottle	bottle	NN
40318	4685	6	between	between	IN
40318	4685	7	the	the	DT
40318	4685	8	other	other	JJ
40318	4685	9	two	two	CD
40318	4685	10	to	to	TO
40318	4685	11	test	test	VB
40318	4685	12	whole	whole	JJ
40318	4685	13	milk	milk	NN
40318	4685	14	.	.	.
40318	4686	1	This	this	DT
40318	4686	2	is	be	VBZ
40318	4686	3	known	know	VBN
40318	4686	4	as	as	IN
40318	4686	5	a	a	DT
40318	4686	6	whole	whole	JJ
40318	4686	7	-	-	HYPH
40318	4686	8	milk	milk	NN
40318	4686	9	bottle	bottle	NN
40318	4686	10	.	.	.
40318	4687	1	It	-PRON-	PRP
40318	4687	2	is	be	VBZ
40318	4687	3	graduated	graduate	VBN
40318	4687	4	from	from	IN
40318	4687	5	0	0	CD
40318	4687	6	to	to	TO
40318	4687	7	8	8	CD
40318	4687	8	per	per	NN
40318	4687	9	cent	cent	NN
40318	4687	10	.	.	.
40318	4688	1	All	all	DT
40318	4688	2	of	of	IN
40318	4688	3	the	the	DT
40318	4688	4	glassware	glassware	NN
40318	4688	5	should	should	MD
40318	4688	6	comply	comply	VB
40318	4688	7	with	with	IN
40318	4688	8	the	the	DT
40318	4688	9	laws	law	NNS
40318	4688	10	.	.	.
40318	4689	1	+309	+309	NNP
40318	4689	2	.	.	.
40318	4690	1	Sampling	sample	VBG
40318	4690	2	the	the	DT
40318	4690	3	milk.+--One	milk.+--one	CD
40318	4690	4	of	of	IN
40318	4690	5	the	the	DT
40318	4690	6	most	most	RBS
40318	4690	7	important	important	JJ
40318	4690	8	parts	part	NNS
40318	4690	9	of	of	IN
40318	4690	10	testing	testing	NN
40318	4690	11	is	be	VBZ
40318	4690	12	to	to	TO
40318	4690	13	obtain	obtain	VB
40318	4690	14	a	a	DT
40318	4690	15	fair	fair	JJ
40318	4690	16	sample	sample	NN
40318	4690	17	of	of	IN
40318	4690	18	the	the	DT
40318	4690	19	milk	milk	NN
40318	4690	20	.	.	.
40318	4691	1	The	the	DT
40318	4691	2	milk	milk	NN
40318	4691	3	to	to	TO
40318	4691	4	be	be	VB
40318	4691	5	tested	test	VBN
40318	4691	6	may	may	MD
40318	4691	7	be	be	VB
40318	4691	8	in	in	IN
40318	4691	9	a	a	DT
40318	4691	10	vat	vat	NN
40318	4691	11	or	or	CC
40318	4691	12	in	in	IN
40318	4691	13	a	a	DT
40318	4691	14	farmer	farmer	NN
40318	4691	15	's	's	POS
40318	4691	16	can	can	MD
40318	4691	17	or	or	CC
40318	4691	18	a	a	DT
40318	4691	19	composite	composite	JJ
40318	4691	20	sample	sample	NN
40318	4691	21	jar	jar	NN
40318	4691	22	.	.	.
40318	4692	1	If	if	IN
40318	4692	2	the	the	DT
40318	4692	3	milk	milk	NN
40318	4692	4	is	be	VBZ
40318	4692	5	bought	buy	VBN
40318	4692	6	on	on	IN
40318	4692	7	the	the	DT
40318	4692	8	fat	fat	JJ
40318	4692	9	basis	basis	NN
40318	4692	10	,	,	,
40318	4692	11	that	that	DT
40318	4692	12	of	of	IN
40318	4692	13	each	each	DT
40318	4692	14	patron	patron	NN
40318	4692	15	is	be	VBZ
40318	4692	16	not	not	RB
40318	4692	17	tested	test	VBN
40318	4692	18	daily	daily	RB
40318	4692	19	,	,	,
40318	4692	20	but	but	CC
40318	4692	21	a	a	DT
40318	4692	22	small	small	JJ
40318	4692	23	quantity	quantity	NN
40318	4692	24	,	,	,
40318	4692	25	about	about	RB
40318	4692	26	half	half	PDT
40318	4692	27	an	an	DT
40318	4692	28	ounce	ounce	NN
40318	4692	29	,	,	,
40318	4692	30	is	be	VBZ
40318	4692	31	taken	take	VBN
40318	4692	32	each	each	DT
40318	4692	33	day	day	NN
40318	4692	34	and	and	CC
40318	4692	35	placed	place	VBN
40318	4692	36	in	in	IN
40318	4692	37	a	a	DT
40318	4692	38	jar	jar	NN
40318	4692	39	;	;	:
40318	4692	40	this	this	DT
40318	4692	41	is	be	VBZ
40318	4692	42	known	know	VBN
40318	4692	43	as	as	IN
40318	4692	44	a	a	DT
40318	4692	45	composite	composite	JJ
40318	4692	46	sample	sample	NN
40318	4692	47	.	.	.
40318	4693	1	It	-PRON-	PRP
40318	4693	2	is	be	VBZ
40318	4693	3	the	the	DT
40318	4693	4	usual	usual	JJ
40318	4693	5	practice	practice	NN
40318	4693	6	to	to	TO
40318	4693	7	number	number	VB
40318	4693	8	the	the	DT
40318	4693	9	patrons	patron	NNS
40318	4693	10	and	and	CC
40318	4693	11	have	have	VB
40318	4693	12	a	a	DT
40318	4693	13	sample	sample	NN
40318	4693	14	bottle	bottle	NN
40318	4693	15	for	for	IN
40318	4693	16	each	each	DT
40318	4693	17	patron	patron	NN
40318	4693	18	with	with	IN
40318	4693	19	his	-PRON-	PRP$
40318	4693	20	number	number	NN
40318	4693	21	on	on	IN
40318	4693	22	it	-PRON-	PRP
40318	4693	23	.	.	.
40318	4694	1	Some	some	DT
40318	4694	2	substance	substance	NN
40318	4694	3	must	must	MD
40318	4694	4	be	be	VB
40318	4694	5	added	add	VBN
40318	4694	6	to	to	TO
40318	4694	7	preserve	preserve	VB
40318	4694	8	the	the	DT
40318	4694	9	milk	milk	NN
40318	4694	10	and	and	CC
40318	4694	11	to	to	TO
40318	4694	12	keep	keep	VB
40318	4694	13	it	-PRON-	PRP
40318	4694	14	from	from	IN
40318	4694	15	souring	souring	NN
40318	4694	16	or	or	CC
40318	4694	17	coagulating	coagulating	NN
40318	4694	18	.	.	.
40318	4695	1	It	-PRON-	PRP
40318	4695	2	is	be	VBZ
40318	4695	3	difficult	difficult	JJ
40318	4695	4	to	to	TO
40318	4695	5	secure	secure	VB
40318	4695	6	a	a	DT
40318	4695	7	fair	fair	JJ
40318	4695	8	sample	sample	NN
40318	4695	9	of	of	IN
40318	4695	10	sour	sour	JJ
40318	4695	11	milk	milk	NN
40318	4695	12	.	.	.
40318	4696	1	A	a	DT
40318	4696	2	wide	wide	JJ
40318	4696	3	-	-	HYPH
40318	4696	4	mouthed	mouthed	JJ
40318	4696	5	jar	jar	NN
40318	4696	6	is	be	VBZ
40318	4696	7	preferred	prefer	VBN
40318	4696	8	for	for	IN
40318	4696	9	keeping	keep	VBG
40318	4696	10	milk	milk	NN
40318	4696	11	samples	sample	NNS
40318	4696	12	.	.	.
40318	4697	1	This	this	DT
40318	4697	2	must	must	MD
40318	4697	3	be	be	VB
40318	4697	4	kept	keep	VBN
40318	4697	5	closed	close	VBN
40318	4697	6	to	to	TO
40318	4697	7	prevent	prevent	VB
40318	4697	8	evaporation	evaporation	NN
40318	4697	9	.	.	.
40318	4698	1	Each	each	DT
40318	4698	2	day	day	NN
40318	4698	3	when	when	WRB
40318	4698	4	milk	milk	NN
40318	4698	5	is	be	VBZ
40318	4698	6	added	add	VBN
40318	4698	7	to	to	IN
40318	4698	8	the	the	DT
40318	4698	9	composite	composite	JJ
40318	4698	10	sample	sample	NN
40318	4698	11	,	,	,
40318	4698	12	the	the	DT
40318	4698	13	bottles	bottle	NNS
40318	4698	14	should	should	MD
40318	4698	15	be	be	VB
40318	4698	16	shaken	shake	VBN
40318	4698	17	to	to	TO
40318	4698	18	prevent	prevent	VB
40318	4698	19	the	the	DT
40318	4698	20	cream	cream	NN
40318	4698	21	drying	dry	VBG
40318	4698	22	.	.	.
40318	4699	1	Composite	composite	JJ
40318	4699	2	samples	sample	NNS
40318	4699	3	are	be	VBP
40318	4699	4	tested	test	VBN
40318	4699	5	at	at	IN
40318	4699	6	least	least	JJS
40318	4699	7	twice	twice	RB
40318	4699	8	a	a	DT
40318	4699	9	month	month	NN
40318	4699	10	.	.	.
40318	4700	1	The	the	DT
40318	4700	2	milk	milk	NN
40318	4700	3	may	may	MD
40318	4700	4	be	be	VB
40318	4700	5	mixed	mix	VBN
40318	4700	6	to	to	TO
40318	4700	7	obtain	obtain	VB
40318	4700	8	a	a	DT
40318	4700	9	fair	fair	JJ
40318	4700	10	sample	sample	NN
40318	4700	11	,	,	,
40318	4700	12	by	by	IN
40318	4700	13	stirring	stir	VBG
40318	4700	14	in	in	IN
40318	4700	15	the	the	DT
40318	4700	16	vat	vat	NN
40318	4700	17	or	or	CC
40318	4700	18	by	by	IN
40318	4700	19	pouring	pour	VBG
40318	4700	20	from	from	IN
40318	4700	21	one	one	CD
40318	4700	22	bottle	bottle	NN
40318	4700	23	to	to	IN
40318	4700	24	another	another	DT
40318	4700	25	.	.	.
40318	4701	1	Vigorous	vigorous	JJ
40318	4701	2	shaking	shaking	NN
40318	4701	3	should	should	MD
40318	4701	4	be	be	VB
40318	4701	5	avoided	avoid	VBN
40318	4701	6	as	as	IN
40318	4701	7	this	this	DT
40318	4701	8	is	be	VBZ
40318	4701	9	likely	likely	JJ
40318	4701	10	to	to	TO
40318	4701	11	cause	cause	VB
40318	4701	12	churning	churning	NN
40318	4701	13	.	.	.
40318	4702	1	One	one	PRP
40318	4702	2	should	should	MD
40318	4702	3	see	see	VB
40318	4702	4	that	that	IN
40318	4702	5	all	all	PDT
40318	4702	6	the	the	DT
40318	4702	7	cream	cream	NN
40318	4702	8	is	be	VBZ
40318	4702	9	removed	remove	VBN
40318	4702	10	from	from	IN
40318	4702	11	the	the	DT
40318	4702	12	sides	side	NNS
40318	4702	13	of	of	IN
40318	4702	14	the	the	DT
40318	4702	15	sample	sample	NN
40318	4702	16	bottle	bottle	NN
40318	4702	17	and	and	CC
40318	4702	18	that	that	IN
40318	4702	19	it	-PRON-	PRP
40318	4702	20	is	be	VBZ
40318	4702	21	evenly	evenly	RB
40318	4702	22	distributed	distribute	VBN
40318	4702	23	through	through	IN
40318	4702	24	the	the	DT
40318	4702	25	milk	milk	NN
40318	4702	26	.	.	.
40318	4703	1	The	the	DT
40318	4703	2	sample	sample	NN
40318	4703	3	of	of	IN
40318	4703	4	milk	milk	NN
40318	4703	5	is	be	VBZ
40318	4703	6	now	now	RB
40318	4703	7	measured	measure	VBN
40318	4703	8	out	out	RP
40318	4703	9	with	with	IN
40318	4703	10	the	the	DT
40318	4703	11	pipette	pipette	NN
40318	4703	12	.	.	.
40318	4704	1	This	this	DT
40318	4704	2	is	be	VBZ
40318	4704	3	graduated	graduate	VBN
40318	4704	4	to	to	TO
40318	4704	5	deliver	deliver	VB
40318	4704	6	18	18	CD
40318	4704	7	grams	gram	NNS
40318	4704	8	of	of	IN
40318	4704	9	milk	milk	NN
40318	4704	10	,	,	,
40318	4704	11	and	and	CC
40318	4704	12	holds	hold	VBZ
40318	4704	13	17.6	17.6	CD
40318	4704	14	c.c	c.c	NNP
40318	4704	15	.	.	.
40318	4705	1	Hold	hold	VB
40318	4705	2	the	the	DT
40318	4705	3	pipette	pipette	NN
40318	4705	4	between	between	IN
40318	4705	5	the	the	DT
40318	4705	6	thumb	thumb	NN
40318	4705	7	and	and	CC
40318	4705	8	second	second	JJ
40318	4705	9	finger	finger	NN
40318	4705	10	of	of	IN
40318	4705	11	the	the	DT
40318	4705	12	right	right	JJ
40318	4705	13	hand	hand	NN
40318	4705	14	with	with	IN
40318	4705	15	the	the	DT
40318	4705	16	tip	tip	NN
40318	4705	17	below	below	IN
40318	4705	18	the	the	DT
40318	4705	19	surface	surface	NN
40318	4705	20	of	of	IN
40318	4705	21	the	the	DT
40318	4705	22	milk	milk	NN
40318	4705	23	,	,	,
40318	4705	24	draw	draw	VB
40318	4705	25	the	the	DT
40318	4705	26	milk	milk	NN
40318	4705	27	by	by	IN
40318	4705	28	suction	suction	NN
40318	4705	29	with	with	IN
40318	4705	30	the	the	DT
40318	4705	31	lips	lip	NNS
40318	4705	32	until	until	IN
40318	4705	33	it	-PRON-	PRP
40318	4705	34	is	be	VBZ
40318	4705	35	filled	fill	VBN
40318	4705	36	well	well	RB
40318	4705	37	above	above	IN
40318	4705	38	the	the	DT
40318	4705	39	graduation	graduation	NN
40318	4705	40	.	.	.
40318	4706	1	Quickly	quickly	RB
40318	4706	2	place	place	VB
40318	4706	3	the	the	DT
40318	4706	4	forefinger	forefinger	NN
40318	4706	5	over	over	IN
40318	4706	6	the	the	DT
40318	4706	7	opening	opening	NN
40318	4706	8	and	and	CC
40318	4706	9	at	at	IN
40318	4706	10	right	right	JJ
40318	4706	11	angles	angle	NNS
40318	4706	12	to	to	IN
40318	4706	13	the	the	DT
40318	4706	14	pipette	pipette	NN
40318	4706	15	.	.	.
40318	4707	1	By	by	IN
40318	4707	2	gently	gently	RB
40318	4707	3	and	and	CC
40318	4707	4	carefully	carefully	RB
40318	4707	5	raising	raise	VBG
40318	4707	6	the	the	DT
40318	4707	7	forefinger	forefinger	NN
40318	4707	8	,	,	,
40318	4707	9	allow	allow	VB
40318	4707	10	the	the	DT
40318	4707	11	milk	milk	NN
40318	4707	12	to	to	TO
40318	4707	13	run	run	VB
40318	4707	14	down	down	RP
40318	4707	15	until	until	IN
40318	4707	16	the	the	DT
40318	4707	17	surface	surface	NN
40318	4707	18	is	be	VBZ
40318	4707	19	exactly	exactly	RB
40318	4707	20	level	level	JJ
40318	4707	21	with	with	IN
40318	4707	22	the	the	DT
40318	4707	23	graduation	graduation	NN
40318	4707	24	.	.	.
40318	4708	1	To	to	TO
40318	4708	2	obtain	obtain	VB
40318	4708	3	an	an	DT
40318	4708	4	accurate	accurate	JJ
40318	4708	5	reading	reading	NN
40318	4708	6	,	,	,
40318	4708	7	the	the	DT
40318	4708	8	pipette	pipette	NN
40318	4708	9	should	should	MD
40318	4708	10	be	be	VB
40318	4708	11	on	on	IN
40318	4708	12	a	a	DT
40318	4708	13	level	level	NN
40318	4708	14	with	with	IN
40318	4708	15	the	the	DT
40318	4708	16	eye	eye	NN
40318	4708	17	.	.	.
40318	4709	1	Then	then	RB
40318	4709	2	with	with	IN
40318	4709	3	the	the	DT
40318	4709	4	left	left	JJ
40318	4709	5	hand	hand	NN
40318	4709	6	,	,	,
40318	4709	7	hold	hold	VB
40318	4709	8	the	the	DT
40318	4709	9	milk	milk	NN
40318	4709	10	test	test	NN
40318	4709	11	bottle	bottle	NN
40318	4709	12	in	in	IN
40318	4709	13	a	a	DT
40318	4709	14	slanting	slanting	JJ
40318	4709	15	position	position	NN
40318	4709	16	and	and	CC
40318	4709	17	place	place	VB
40318	4709	18	the	the	DT
40318	4709	19	tip	tip	NN
40318	4709	20	of	of	IN
40318	4709	21	the	the	DT
40318	4709	22	pipette	pipette	NN
40318	4709	23	into	into	IN
40318	4709	24	it	-PRON-	PRP
40318	4709	25	about	about	IN
40318	4709	26	one	one	CD
40318	4709	27	-	-	HYPH
40318	4709	28	third	third	NN
40318	4709	29	of	of	IN
40318	4709	30	an	an	DT
40318	4709	31	inch	inch	NN
40318	4709	32	and	and	CC
40318	4709	33	at	at	IN
40318	4709	34	a	a	DT
40318	4709	35	slight	slight	JJ
40318	4709	36	angle	angle	NN
40318	4709	37	.	.	.
40318	4710	1	Now	now	RB
40318	4710	2	let	let	VB
40318	4710	3	the	the	DT
40318	4710	4	milk	milk	NN
40318	4710	5	slowly	slowly	RB
40318	4710	6	flow	flow	VBP
40318	4710	7	down	down	IN
40318	4710	8	the	the	DT
40318	4710	9	side	side	NN
40318	4710	10	of	of	IN
40318	4710	11	the	the	DT
40318	4710	12	neck	neck	NN
40318	4710	13	of	of	IN
40318	4710	14	the	the	DT
40318	4710	15	bottle	bottle	NN
40318	4710	16	,	,	,
40318	4710	17	making	make	VBG
40318	4710	18	certain	certain	JJ
40318	4710	19	that	that	IN
40318	4710	20	none	none	NN
40318	4710	21	is	be	VBZ
40318	4710	22	blown	blow	VBN
40318	4710	23	out	out	RP
40318	4710	24	by	by	IN
40318	4710	25	the	the	DT
40318	4710	26	escaping	escape	VBG
40318	4710	27	air	air	NN
40318	4710	28	.	.	.
40318	4711	1	When	when	WRB
40318	4711	2	all	all	DT
40318	4711	3	has	have	VBZ
40318	4711	4	run	run	VBN
40318	4711	5	out	out	IN
40318	4711	6	of	of	IN
40318	4711	7	the	the	DT
40318	4711	8	pipette	pipette	NN
40318	4711	9	,	,	,
40318	4711	10	blow	blow	VB
40318	4711	11	out	out	RP
40318	4711	12	the	the	DT
40318	4711	13	drop	drop	NN
40318	4711	14	which	which	WDT
40318	4711	15	remains	remain	VBZ
40318	4711	16	in	in	IN
40318	4711	17	the	the	DT
40318	4711	18	tip	tip	NN
40318	4711	19	.	.	.
40318	4712	1	Then	then	RB
40318	4712	2	measure	measure	VB
40318	4712	3	out	out	RP
40318	4712	4	another	another	DT
40318	4712	5	sample	sample	NN
40318	4712	6	in	in	IN
40318	4712	7	the	the	DT
40318	4712	8	same	same	JJ
40318	4712	9	way	way	NN
40318	4712	10	,	,	,
40318	4712	11	as	as	IN
40318	4712	12	the	the	DT
40318	4712	13	test	test	NN
40318	4712	14	should	should	MD
40318	4712	15	be	be	VB
40318	4712	16	made	make	VBN
40318	4712	17	in	in	IN
40318	4712	18	duplicate	duplicate	NN
40318	4712	19	.	.	.
40318	4713	1	+310	+310	NNP
40318	4713	2	.	.	.
40318	4714	1	Adding	add	VBG
40318	4714	2	the	the	DT
40318	4714	3	acid.+--The	acid.+--the	DT
40318	4714	4	sulfuric	sulfuric	NN
40318	4714	5	acid	acid	NN
40318	4714	6	should	should	MD
40318	4714	7	have	have	VB
40318	4714	8	a	a	DT
40318	4714	9	specific	specific	JJ
40318	4714	10	gravity	gravity	NN
40318	4714	11	between	between	IN
40318	4714	12	1.82	1.82	CD
40318	4714	13	and	and	CC
40318	4714	14	1.83	1.83	CD
40318	4714	15	.	.	.
40318	4715	1	It	-PRON-	PRP
40318	4715	2	should	should	MD
40318	4715	3	be	be	VB
40318	4715	4	kept	keep	VBN
40318	4715	5	in	in	IN
40318	4715	6	glass	glass	NN
40318	4715	7	-	-	HYPH
40318	4715	8	stoppered	stopper	VBN
40318	4715	9	bottles	bottle	NNS
40318	4715	10	or	or	CC
40318	4715	11	carboys	carboy	NNS
40318	4715	12	to	to	TO
40318	4715	13	prevent	prevent	VB
40318	4715	14	the	the	DT
40318	4715	15	absorption	absorption	NN
40318	4715	16	of	of	IN
40318	4715	17	moisture	moisture	NN
40318	4715	18	from	from	IN
40318	4715	19	the	the	DT
40318	4715	20	air	air	NN
40318	4715	21	,	,	,
40318	4715	22	which	which	WDT
40318	4715	23	will	will	MD
40318	4715	24	reduce	reduce	VB
40318	4715	25	its	-PRON-	PRP$
40318	4715	26	strength	strength	NN
40318	4715	27	.	.	.
40318	4716	1	Acid	acid	NN
40318	4716	2	that	that	DT
40318	4716	3	is	be	VBZ
40318	4716	4	too	too	RB
40318	4716	5	strong	strong	JJ
40318	4716	6	might	may	MD
40318	4716	7	burn	burn	VB
40318	4716	8	the	the	DT
40318	4716	9	fat	fat	NN
40318	4716	10	.	.	.
40318	4717	1	The	the	DT
40318	4717	2	acid	acid	NN
40318	4717	3	is	be	VBZ
40318	4717	4	a	a	DT
40318	4717	5	strong	strong	JJ
40318	4717	6	poison	poison	NN
40318	4717	7	and	and	CC
40318	4717	8	will	will	MD
40318	4717	9	burn	burn	VB
40318	4717	10	if	if	IN
40318	4717	11	it	-PRON-	PRP
40318	4717	12	comes	come	VBZ
40318	4717	13	in	in	IN
40318	4717	14	contact	contact	NN
40318	4717	15	with	with	IN
40318	4717	16	the	the	DT
40318	4717	17	flesh	flesh	NN
40318	4717	18	or	or	CC
40318	4717	19	the	the	DT
40318	4717	20	clothing	clothing	NN
40318	4717	21	.	.	.
40318	4718	1	In	in	IN
40318	4718	2	such	such	JJ
40318	4718	3	case	case	NN
40318	4718	4	,	,	,
40318	4718	5	it	-PRON-	PRP
40318	4718	6	should	should	MD
40318	4718	7	be	be	VB
40318	4718	8	removed	remove	VBN
40318	4718	9	by	by	IN
40318	4718	10	washing	wash	VBG
40318	4718	11	with	with	IN
40318	4718	12	plenty	plenty	NN
40318	4718	13	of	of	IN
40318	4718	14	water	water	NN
40318	4718	15	.	.	.
40318	4719	1	An	an	DT
40318	4719	2	alkaline	alkaline	NN
40318	4719	3	substance	substance	NN
40318	4719	4	such	such	JJ
40318	4719	5	as	as	IN
40318	4719	6	ammonia	ammonia	NN
40318	4719	7	or	or	CC
40318	4719	8	bicarbonate	bicarbonate	NN
40318	4719	9	of	of	IN
40318	4719	10	soda	soda	NN
40318	4719	11	should	should	MD
40318	4719	12	be	be	VB
40318	4719	13	applied	apply	VBN
40318	4719	14	to	to	TO
40318	4719	15	remove	remove	VB
40318	4719	16	any	any	DT
40318	4719	17	acid	acid	NN
40318	4719	18	not	not	RB
40318	4719	19	washed	wash	VBN
40318	4719	20	away	away	RB
40318	4719	21	.	.	.
40318	4720	1	The	the	DT
40318	4720	2	acid	acid	JJ
40318	4720	3	measure	measure	NN
40318	4720	4	holds	hold	VBZ
40318	4720	5	17.5	17.5	CD
40318	4720	6	c.c	c.c	NNP
40318	4720	7	.	.	.
40318	4721	1	and	and	CC
40318	4721	2	it	-PRON-	PRP
40318	4721	3	should	should	MD
40318	4721	4	be	be	VB
40318	4721	5	filled	fill	VBN
40318	4721	6	to	to	IN
40318	4721	7	the	the	DT
40318	4721	8	graduation	graduation	NN
40318	4721	9	.	.	.
40318	4722	1	Then	then	RB
40318	4722	2	this	this	DT
40318	4722	3	acid	acid	NN
40318	4722	4	should	should	MD
40318	4722	5	be	be	VB
40318	4722	6	added	add	VBN
40318	4722	7	to	to	IN
40318	4722	8	the	the	DT
40318	4722	9	test	test	NN
40318	4722	10	bottle	bottle	NN
40318	4722	11	.	.	.
40318	4723	1	The	the	DT
40318	4723	2	bottle	bottle	NN
40318	4723	3	should	should	MD
40318	4723	4	be	be	VB
40318	4723	5	held	hold	VBN
40318	4723	6	at	at	IN
40318	4723	7	an	an	DT
40318	4723	8	angle	angle	NN
40318	4723	9	and	and	CC
40318	4723	10	slowly	slowly	RB
40318	4723	11	rotated	rotate	VBD
40318	4723	12	so	so	IN
40318	4723	13	that	that	IN
40318	4723	14	the	the	DT
40318	4723	15	acid	acid	NN
40318	4723	16	will	will	MD
40318	4723	17	rinse	rinse	VB
40318	4723	18	down	down	RP
40318	4723	19	any	any	DT
40318	4723	20	milk	milk	NN
40318	4723	21	remaining	remain	VBG
40318	4723	22	in	in	IN
40318	4723	23	the	the	DT
40318	4723	24	neck	neck	NN
40318	4723	25	of	of	IN
40318	4723	26	the	the	DT
40318	4723	27	bottle	bottle	NN
40318	4723	28	.	.	.
40318	4724	1	Immediately	immediately	RB
40318	4724	2	mix	mix	VB
40318	4724	3	the	the	DT
40318	4724	4	acid	acid	NN
40318	4724	5	and	and	CC
40318	4724	6	milk	milk	NN
40318	4724	7	by	by	IN
40318	4724	8	whirling	whirl	VBG
40318	4724	9	the	the	DT
40318	4724	10	body	body	NN
40318	4724	11	of	of	IN
40318	4724	12	the	the	DT
40318	4724	13	bottle	bottle	NN
40318	4724	14	in	in	IN
40318	4724	15	a	a	DT
40318	4724	16	circle	circle	NN
40318	4724	17	five	five	CD
40318	4724	18	or	or	CC
40318	4724	19	six	six	CD
40318	4724	20	inches	inch	NNS
40318	4724	21	in	in	IN
40318	4724	22	diameter	diameter	NN
40318	4724	23	.	.	.
40318	4725	1	The	the	DT
40318	4725	2	mixture	mixture	NN
40318	4725	3	should	should	MD
40318	4725	4	not	not	RB
40318	4725	5	be	be	VB
40318	4725	6	allowed	allow	VBN
40318	4725	7	to	to	TO
40318	4725	8	go	go	VB
40318	4725	9	into	into	IN
40318	4725	10	the	the	DT
40318	4725	11	neck	neck	NN
40318	4725	12	of	of	IN
40318	4725	13	the	the	DT
40318	4725	14	bottle	bottle	NN
40318	4725	15	while	while	IN
40318	4725	16	mixing	mix	VBG
40318	4725	17	.	.	.
40318	4726	1	Continue	continue	VB
40318	4726	2	shaking	shake	VBG
40318	4726	3	for	for	IN
40318	4726	4	about	about	RB
40318	4726	5	a	a	DT
40318	4726	6	minute	minute	NN
40318	4726	7	after	after	RB
40318	4726	8	all	all	PDT
40318	4726	9	the	the	DT
40318	4726	10	curd	curd	NN
40318	4726	11	has	have	VBZ
40318	4726	12	disappeared	disappear	VBN
40318	4726	13	.	.	.
40318	4727	1	One	one	PRP
40318	4727	2	should	should	MD
40318	4727	3	avoid	avoid	VB
40318	4727	4	pointing	point	VBG
40318	4727	5	the	the	DT
40318	4727	6	neck	neck	NN
40318	4727	7	of	of	IN
40318	4727	8	the	the	DT
40318	4727	9	bottle	bottle	NN
40318	4727	10	toward	toward	IN
40318	4727	11	any	any	DT
40318	4727	12	person	person	NN
40318	4727	13	in	in	IN
40318	4727	14	the	the	DT
40318	4727	15	mixing	mix	VBG
40318	4727	16	operation	operation	NN
40318	4727	17	.	.	.
40318	4728	1	The	the	DT
40318	4728	2	acid	acid	NN
40318	4728	3	unites	unite	VBZ
40318	4728	4	with	with	IN
40318	4728	5	all	all	PDT
40318	4728	6	the	the	DT
40318	4728	7	milk	milk	NN
40318	4728	8	substances	substance	NNS
40318	4728	9	except	except	IN
40318	4728	10	the	the	DT
40318	4728	11	fat	fat	NN
40318	4728	12	and	and	CC
40318	4728	13	generates	generate	VBZ
40318	4728	14	much	much	JJ
40318	4728	15	heat	heat	NN
40318	4728	16	.	.	.
40318	4729	1	+311	+311	NNP
40318	4729	2	.	.	.
40318	4730	1	Centrifuging.+--There	Centrifuging.+--There	NNP
40318	4730	2	are	be	VBP
40318	4730	3	two	two	CD
40318	4730	4	machines	machine	NNS
40318	4730	5	in	in	IN
40318	4730	6	common	common	JJ
40318	4730	7	use	use	NN
40318	4730	8	for	for	IN
40318	4730	9	centrifuging	centrifuging	NN
40318	4730	10	,	,	,
40318	4730	11	one	one	NN
40318	4730	12	that	that	WDT
40318	4730	13	runs	run	VBZ
40318	4730	14	by	by	IN
40318	4730	15	mechanical	mechanical	JJ
40318	4730	16	power	power	NN
40318	4730	17	and	and	CC
40318	4730	18	the	the	DT
40318	4730	19	other	other	JJ
40318	4730	20	smaller	small	JJR
40318	4730	21	and	and	CC
40318	4730	22	runs	run	VBZ
40318	4730	23	by	by	IN
40318	4730	24	hand	hand	NN
40318	4730	25	.	.	.
40318	4731	1	If	if	IN
40318	4731	2	the	the	DT
40318	4731	3	machine	machine	NN
40318	4731	4	and	and	CC
40318	4731	5	atmosphere	atmosphere	NN
40318	4731	6	are	be	VBP
40318	4731	7	very	very	RB
40318	4731	8	cold	cold	JJ
40318	4731	9	,	,	,
40318	4731	10	the	the	DT
40318	4731	11	apparatus	apparatus	NN
40318	4731	12	can	can	MD
40318	4731	13	be	be	VB
40318	4731	14	warmed	warm	VBN
40318	4731	15	by	by	IN
40318	4731	16	placing	place	VBG
40318	4731	17	hot	hot	JJ
40318	4731	18	water	water	NN
40318	4731	19	in	in	IN
40318	4731	20	it	-PRON-	PRP
40318	4731	21	.	.	.
40318	4732	1	This	this	DT
40318	4732	2	is	be	VBZ
40318	4732	3	not	not	RB
40318	4732	4	necessary	necessary	JJ
40318	4732	5	in	in	IN
40318	4732	6	a	a	DT
40318	4732	7	steam	steam	NN
40318	4732	8	machine	machine	NN
40318	4732	9	.	.	.
40318	4733	1	In	in	IN
40318	4733	2	a	a	DT
40318	4733	3	factory	factory	NN
40318	4733	4	where	where	WRB
40318	4733	5	there	there	EX
40318	4733	6	are	be	VBP
40318	4733	7	a	a	DT
40318	4733	8	number	number	NN
40318	4733	9	of	of	IN
40318	4733	10	samples	sample	NNS
40318	4733	11	to	to	TO
40318	4733	12	test	test	VB
40318	4733	13	,	,	,
40318	4733	14	a	a	DT
40318	4733	15	power	power	NN
40318	4733	16	machine	machine	NN
40318	4733	17	is	be	VBZ
40318	4733	18	usually	usually	RB
40318	4733	19	employed	employ	VBN
40318	4733	20	.	.	.
40318	4734	1	In	in	IN
40318	4734	2	this	this	DT
40318	4734	3	machine	machine	NN
40318	4734	4	there	there	EX
40318	4734	5	are	be	VBP
40318	4734	6	pockets	pocket	NNS
40318	4734	7	or	or	CC
40318	4734	8	cups	cup	NNS
40318	4734	9	in	in	IN
40318	4734	10	which	which	WDT
40318	4734	11	to	to	TO
40318	4734	12	set	set	VB
40318	4734	13	the	the	DT
40318	4734	14	test	test	NN
40318	4734	15	bottles	bottle	NNS
40318	4734	16	.	.	.
40318	4735	1	The	the	DT
40318	4735	2	machine	machine	NN
40318	4735	3	or	or	CC
40318	4735	4	disk	disk	NN
40318	4735	5	must	must	MD
40318	4735	6	be	be	VB
40318	4735	7	balanced	balance	VBN
40318	4735	8	by	by	IN
40318	4735	9	placing	place	VBG
40318	4735	10	bottles	bottle	NNS
40318	4735	11	in	in	IN
40318	4735	12	opposite	opposite	JJ
40318	4735	13	pockets	pocket	NNS
40318	4735	14	.	.	.
40318	4736	1	These	these	DT
40318	4736	2	pockets	pocket	NNS
40318	4736	3	are	be	VBP
40318	4736	4	hinged	hinge	VBN
40318	4736	5	so	so	IN
40318	4736	6	that	that	IN
40318	4736	7	when	when	WRB
40318	4736	8	standing	stand	VBG
40318	4736	9	still	still	RB
40318	4736	10	the	the	DT
40318	4736	11	bottle	bottle	NN
40318	4736	12	is	be	VBZ
40318	4736	13	in	in	IN
40318	4736	14	an	an	DT
40318	4736	15	upright	upright	JJ
40318	4736	16	position	position	NN
40318	4736	17	and	and	CC
40318	4736	18	when	when	WRB
40318	4736	19	the	the	DT
40318	4736	20	centrifuge	centrifuge	NN
40318	4736	21	is	be	VBZ
40318	4736	22	running	run	VBG
40318	4736	23	,	,	,
40318	4736	24	it	-PRON-	PRP
40318	4736	25	is	be	VBZ
40318	4736	26	in	in	IN
40318	4736	27	a	a	DT
40318	4736	28	horizontal	horizontal	JJ
40318	4736	29	position	position	NN
40318	4736	30	.	.	.
40318	4737	1	The	the	DT
40318	4737	2	machine	machine	NN
40318	4737	3	should	should	MD
40318	4737	4	then	then	RB
40318	4737	5	be	be	VB
40318	4737	6	covered	cover	VBN
40318	4737	7	and	and	CC
40318	4737	8	started	start	VBN
40318	4737	9	running	run	VBG
40318	4737	10	.	.	.
40318	4738	1	It	-PRON-	PRP
40318	4738	2	should	should	MD
40318	4738	3	be	be	VB
40318	4738	4	run	run	VBN
40318	4738	5	at	at	IN
40318	4738	6	the	the	DT
40318	4738	7	speed	speed	NN
40318	4738	8	indicated	indicate	VBD
40318	4738	9	.	.	.
40318	4739	1	After	after	IN
40318	4739	2	five	five	CD
40318	4739	3	minutes	minute	NNS
40318	4739	4	,	,	,
40318	4739	5	stop	stop	VB
40318	4739	6	the	the	DT
40318	4739	7	machine	machine	NN
40318	4739	8	and	and	CC
40318	4739	9	fill	fill	VB
40318	4739	10	the	the	DT
40318	4739	11	bottles	bottle	NNS
40318	4739	12	with	with	IN
40318	4739	13	boiling	boil	VBG
40318	4739	14	water	water	NN
40318	4739	15	up	up	IN
40318	4739	16	to	to	IN
40318	4739	17	the	the	DT
40318	4739	18	neck	neck	NN
40318	4739	19	.	.	.
40318	4740	1	This	this	DT
40318	4740	2	can	can	MD
40318	4740	3	be	be	VB
40318	4740	4	done	do	VBN
40318	4740	5	without	without	IN
40318	4740	6	taking	take	VBG
40318	4740	7	the	the	DT
40318	4740	8	bottles	bottle	NNS
40318	4740	9	out	out	IN
40318	4740	10	of	of	IN
40318	4740	11	the	the	DT
40318	4740	12	machine	machine	NN
40318	4740	13	.	.	.
40318	4741	1	A	a	DT
40318	4741	2	pipette	pipette	NN
40318	4741	3	or	or	CC
40318	4741	4	slender	slender	NN
40318	4741	5	-	-	HYPH
40318	4741	6	spouted	spout	VBN
40318	4741	7	vessel	vessel	NN
40318	4741	8	may	may	MD
40318	4741	9	be	be	VB
40318	4741	10	used	use	VBN
40318	4741	11	to	to	TO
40318	4741	12	add	add	VB
40318	4741	13	the	the	DT
40318	4741	14	water	water	NN
40318	4741	15	.	.	.
40318	4742	1	Whirl	whirl	VB
40318	4742	2	the	the	DT
40318	4742	3	bottles	bottle	NNS
40318	4742	4	two	two	CD
40318	4742	5	minutes	minute	NNS
40318	4742	6	,	,	,
40318	4742	7	then	then	RB
40318	4742	8	add	add	VB
40318	4742	9	more	more	JJR
40318	4742	10	boiling	boiling	NN
40318	4742	11	water	water	NN
40318	4742	12	to	to	TO
40318	4742	13	bring	bring	VB
40318	4742	14	the	the	DT
40318	4742	15	fat	fat	JJ
40318	4742	16	column	column	NN
40318	4742	17	into	into	IN
40318	4742	18	the	the	DT
40318	4742	19	graduated	graduate	VBN
40318	4742	20	part	part	NN
40318	4742	21	of	of	IN
40318	4742	22	the	the	DT
40318	4742	23	neck	neck	NN
40318	4742	24	of	of	IN
40318	4742	25	the	the	DT
40318	4742	26	bottle	bottle	NN
40318	4742	27	.	.	.
40318	4743	1	Then	then	RB
40318	4743	2	whirl	whirl	VB
40318	4743	3	one	one	CD
40318	4743	4	minute	minute	NN
40318	4743	5	.	.	.
40318	4744	1	The	the	DT
40318	4744	2	test	test	NN
40318	4744	3	should	should	MD
40318	4744	4	be	be	VB
40318	4744	5	read	read	VBN
40318	4744	6	at	at	IN
40318	4744	7	once	once	RB
40318	4744	8	or	or	CC
40318	4744	9	the	the	DT
40318	4744	10	bottles	bottle	NNS
40318	4744	11	kept	keep	VBN
40318	4744	12	at	at	IN
40318	4744	13	a	a	DT
40318	4744	14	temperature	temperature	NN
40318	4744	15	of	of	IN
40318	4744	16	130	130	CD
40318	4744	17	°	°	NNS
40318	4744	18	to	to	IN
40318	4744	19	140	140	CD
40318	4744	20	°	°	,
40318	4744	21	F.	F.	NNP
40318	4744	22	until	until	IN
40318	4744	23	ready	ready	JJ
40318	4744	24	to	to	TO
40318	4744	25	read	read	VB
40318	4744	26	.	.	.
40318	4745	1	+312	+312	NNP
40318	4745	2	.	.	.
40318	4746	1	Reading	read	VBG
40318	4746	2	the	the	DT
40318	4746	3	test.+--To	test.+--to	NN
40318	4746	4	read	read	VB
40318	4746	5	the	the	DT
40318	4746	6	test	test	NN
40318	4746	7	,	,	,
40318	4746	8	subtract	subtract	VB
40318	4746	9	the	the	DT
40318	4746	10	reading	reading	NN
40318	4746	11	at	at	IN
40318	4746	12	the	the	DT
40318	4746	13	bottom	bottom	NN
40318	4746	14	of	of	IN
40318	4746	15	the	the	DT
40318	4746	16	fat	fat	JJ
40318	4746	17	column	column	NN
40318	4746	18	from	from	IN
40318	4746	19	that	that	DT
40318	4746	20	at	at	IN
40318	4746	21	the	the	DT
40318	4746	22	highest	high	JJS
40318	4746	23	point	point	NN
40318	4746	24	.	.	.
40318	4747	1	The	the	DT
40318	4747	2	curved	curved	JJ
40318	4747	3	meniscus	meniscus	NN
40318	4747	4	which	which	WDT
40318	4747	5	always	always	RB
40318	4747	6	forms	form	VBZ
40318	4747	7	at	at	IN
40318	4747	8	the	the	DT
40318	4747	9	top	top	NN
40318	4747	10	of	of	IN
40318	4747	11	the	the	DT
40318	4747	12	fat	fat	JJ
40318	4747	13	column	column	NN
40318	4747	14	should	should	MD
40318	4747	15	be	be	VB
40318	4747	16	included	include	VBN
40318	4747	17	in	in	IN
40318	4747	18	the	the	DT
40318	4747	19	reading	reading	NN
40318	4747	20	.	.	.
40318	4748	1	Duplicate	duplicate	JJ
40318	4748	2	samples	sample	NNS
40318	4748	3	should	should	MD
40318	4748	4	not	not	RB
40318	4748	5	vary	vary	VB
40318	4748	6	more	more	JJR
40318	4748	7	than	than	IN
40318	4748	8	O.2	O.2	NNP
40318	4748	9	of	of	IN
40318	4748	10	1	1	CD
40318	4748	11	per	per	NN
40318	4748	12	cent	cent	NN
40318	4748	13	.	.	.
40318	4749	1	Standard	Standard	NNP
40318	4749	2	Babcock	Babcock	NNP
40318	4749	3	test	test	NN
40318	4749	4	bottles	bottle	NNS
40318	4749	5	and	and	CC
40318	4749	6	pipettes	pipette	NNS
40318	4749	7	should	should	MD
40318	4749	8	always	always	RB
40318	4749	9	be	be	VB
40318	4749	10	used	use	VBN
40318	4749	11	.	.	.
40318	4750	1	In	in	IN
40318	4750	2	some	some	DT
40318	4750	3	states	state	NNS
40318	4750	4	the	the	DT
40318	4750	5	agricultural	agricultural	JJ
40318	4750	6	experiment	experiment	NN
40318	4750	7	stations	station	NNS
40318	4750	8	examine	examine	VBP
40318	4750	9	all	all	DT
40318	4750	10	glassware	glassware	NN
40318	4750	11	and	and	CC
40318	4750	12	mark	mark	VB
40318	4750	13	it	-PRON-	PRP
40318	4750	14	to	to	TO
40318	4750	15	make	make	VB
40318	4750	16	certain	certain	JJ
40318	4750	17	that	that	IN
40318	4750	18	it	-PRON-	PRP
40318	4750	19	conforms	conform	VBZ
40318	4750	20	to	to	IN
40318	4750	21	the	the	DT
40318	4750	22	requirements	requirement	NNS
40318	4750	23	of	of	IN
40318	4750	24	the	the	DT
40318	4750	25	state	state	NN
40318	4750	26	law	law	NN
40318	4750	27	.	.	.
40318	4751	1	In	in	IN
40318	4751	2	New	New	NNP
40318	4751	3	York	York	NNP
40318	4751	4	,	,	,
40318	4751	5	glassware	glassware	VB
40318	4751	6	found	find	VBN
40318	4751	7	to	to	TO
40318	4751	8	be	be	VB
40318	4751	9	correct	correct	JJ
40318	4751	10	is	be	VBZ
40318	4751	11	branded	brand	VBN
40318	4751	12	"	"	``
40318	4751	13	S.	S.	NNP
40318	4751	14	B.	B.	NNP
40318	4751	15	,	,	,
40318	4751	16	"	"	''
40318	4751	17	which	which	WDT
40318	4751	18	means	mean	VBZ
40318	4751	19	State	State	NNP
40318	4751	20	Brand	Brand	NNP
40318	4751	21	.	.	.
40318	4752	1	In	in	IN
40318	4752	2	some	some	DT
40318	4752	3	states	state	NNS
40318	4752	4	a	a	DT
40318	4752	5	person	person	NN
40318	4752	6	must	must	MD
40318	4752	7	have	have	VB
40318	4752	8	a	a	DT
40318	4752	9	license	license	NN
40318	4752	10	to	to	TO
40318	4752	11	test	test	VB
40318	4752	12	milk	milk	NN
40318	4752	13	or	or	CC
40318	4752	14	cream	cream	NN
40318	4752	15	,	,	,
40318	4752	16	when	when	WRB
40318	4752	17	it	-PRON-	PRP
40318	4752	18	is	be	VBZ
40318	4752	19	paid	pay	VBN
40318	4752	20	for	for	IN
40318	4752	21	on	on	IN
40318	4752	22	the	the	DT
40318	4752	23	fat	fat	JJ
40318	4752	24	test	test	NN
40318	4752	25	.	.	.
40318	4753	1	Such	such	PDT
40318	4753	2	a	a	DT
40318	4753	3	person	person	NN
40318	4753	4	must	must	MD
40318	4753	5	pass	pass	VB
40318	4753	6	an	an	DT
40318	4753	7	examination	examination	NN
40318	4753	8	to	to	TO
40318	4753	9	show	show	VB
40318	4753	10	that	that	IN
40318	4753	11	he	-PRON-	PRP
40318	4753	12	understands	understand	VBZ
40318	4753	13	the	the	DT
40318	4753	14	test	test	NN
40318	4753	15	before	before	IN
40318	4753	16	a	a	DT
40318	4753	17	license	license	NN
40318	4753	18	,	,	,
40318	4753	19	will	will	MD
40318	4753	20	be	be	VB
40318	4753	21	granted	grant	VBN
40318	4753	22	.	.	.
40318	4754	1	The	the	DT
40318	4754	2	license	license	NN
40318	4754	3	may	may	MD
40318	4754	4	be	be	VB
40318	4754	5	revoked	revoke	VBN
40318	4754	6	if	if	IN
40318	4754	7	the	the	DT
40318	4754	8	work	work	NN
40318	4754	9	is	be	VBZ
40318	4754	10	not	not	RB
40318	4754	11	honestly	honestly	RB
40318	4754	12	performed	perform	VBN
40318	4754	13	.	.	.
40318	4755	1	+313	+313	NNP
40318	4755	2	.	.	.
40318	4756	1	Testing	test	VBG
40318	4756	2	whey	whey	NN
40318	4756	3	for	for	IN
40318	4756	4	fat.+--Because	fat.+--because	NN
40318	4756	5	of	of	IN
40318	4756	6	the	the	DT
40318	4756	7	small	small	JJ
40318	4756	8	amount	amount	NN
40318	4756	9	of	of	IN
40318	4756	10	fat	fat	NN
40318	4756	11	in	in	IN
40318	4756	12	whey	whey	NN
40318	4756	13	,	,	,
40318	4756	14	it	-PRON-	PRP
40318	4756	15	is	be	VBZ
40318	4756	16	difficult	difficult	JJ
40318	4756	17	to	to	TO
40318	4756	18	obtain	obtain	VB
40318	4756	19	a	a	DT
40318	4756	20	representative	representative	JJ
40318	4756	21	sample	sample	NN
40318	4756	22	.	.	.
40318	4757	1	The	the	DT
40318	4757	2	best	good	JJS
40318	4757	3	way	way	NN
40318	4757	4	,	,	,
40318	4757	5	if	if	IN
40318	4757	6	the	the	DT
40318	4757	7	entire	entire	JJ
40318	4757	8	amount	amount	NN
40318	4757	9	can	can	MD
40318	4757	10	not	not	RB
40318	4757	11	be	be	VB
40318	4757	12	placed	place	VBN
40318	4757	13	in	in	IN
40318	4757	14	a	a	DT
40318	4757	15	vat	vat	NN
40318	4757	16	and	and	CC
40318	4757	17	stirred	stir	VBN
40318	4757	18	,	,	,
40318	4757	19	is	be	VBZ
40318	4757	20	to	to	TO
40318	4757	21	catch	catch	VB
40318	4757	22	a	a	DT
40318	4757	23	little	little	JJ
40318	4757	24	of	of	IN
40318	4757	25	the	the	DT
40318	4757	26	whey	whey	NN
40318	4757	27	at	at	IN
40318	4757	28	intervals	interval	NNS
40318	4757	29	as	as	IN
40318	4757	30	it	-PRON-	PRP
40318	4757	31	is	be	VBZ
40318	4757	32	being	be	VBG
40318	4757	33	drawn	draw	VBN
40318	4757	34	from	from	IN
40318	4757	35	the	the	DT
40318	4757	36	vat	vat	NN
40318	4757	37	.	.	.
40318	4758	1	The	the	DT
40318	4758	2	sample	sample	NN
40318	4758	3	to	to	TO
40318	4758	4	be	be	VB
40318	4758	5	tested	test	VBN
40318	4758	6	is	be	VBZ
40318	4758	7	measured	measure	VBN
40318	4758	8	with	with	IN
40318	4758	9	the	the	DT
40318	4758	10	pipette	pipette	NN
40318	4758	11	the	the	DT
40318	4758	12	same	same	JJ
40318	4758	13	as	as	IN
40318	4758	14	the	the	DT
40318	4758	15	milk	milk	NN
40318	4758	16	and	and	CC
40318	4758	17	placed	place	VBN
40318	4758	18	in	in	IN
40318	4758	19	the	the	DT
40318	4758	20	skimmed	skim	VBN
40318	4758	21	-	-	HYPH
40318	4758	22	milk	milk	NN
40318	4758	23	test	test	NN
40318	4758	24	bottle	bottle	NN
40318	4758	25	.	.	.
40318	4759	1	The	the	DT
40318	4759	2	same	same	JJ
40318	4759	3	acid	acid	NN
40318	4759	4	is	be	VBZ
40318	4759	5	used	use	VBN
40318	4759	6	to	to	TO
40318	4759	7	test	test	VB
40318	4759	8	whey	whey	NN
40318	4759	9	as	as	IN
40318	4759	10	to	to	TO
40318	4759	11	test	test	VB
40318	4759	12	milk	milk	NN
40318	4759	13	but	but	CC
40318	4759	14	because	because	IN
40318	4759	15	there	there	EX
40318	4759	16	are	be	VBP
40318	4759	17	not	not	RB
40318	4759	18	so	so	RB
40318	4759	19	many	many	JJ
40318	4759	20	solids	solid	NNS
40318	4759	21	to	to	TO
40318	4759	22	destroy	destroy	VB
40318	4759	23	,	,	,
40318	4759	24	not	not	RB
40318	4759	25	so	so	RB
40318	4759	26	much	much	JJ
40318	4759	27	is	be	VBZ
40318	4759	28	used	use	VBN
40318	4759	29	.	.	.
40318	4760	1	If	if	IN
40318	4760	2	as	as	RB
40318	4760	3	much	much	JJ
40318	4760	4	acid	acid	NN
40318	4760	5	is	be	VBZ
40318	4760	6	used	use	VBN
40318	4760	7	with	with	IN
40318	4760	8	whey	whey	NN
40318	4760	9	as	as	IN
40318	4760	10	with	with	IN
40318	4760	11	milk	milk	NN
40318	4760	12	,	,	,
40318	4760	13	it	-PRON-	PRP
40318	4760	14	will	will	MD
40318	4760	15	burn	burn	VB
40318	4760	16	the	the	DT
40318	4760	17	fat	fat	NN
40318	4760	18	and	and	CC
40318	4760	19	so	so	RB
40318	4760	20	interfere	interfere	VB
40318	4760	21	with	with	IN
40318	4760	22	the	the	DT
40318	4760	23	reading	reading	NN
40318	4760	24	of	of	IN
40318	4760	25	the	the	DT
40318	4760	26	test	test	NN
40318	4760	27	.	.	.
40318	4761	1	Just	just	RB
40318	4761	2	enough	enough	JJ
40318	4761	3	acid	acid	NN
40318	4761	4	is	be	VBZ
40318	4761	5	added	add	VBN
40318	4761	6	to	to	TO
40318	4761	7	destroy	destroy	VB
40318	4761	8	the	the	DT
40318	4761	9	milk	milk	NN
40318	4761	10	substances	substance	NNS
40318	4761	11	except	except	IN
40318	4761	12	the	the	DT
40318	4761	13	fat	fat	NN
40318	4761	14	,	,	,
40318	4761	15	or	or	CC
40318	4761	16	enough	enough	RB
40318	4761	17	to	to	TO
40318	4761	18	turn	turn	VB
40318	4761	19	the	the	DT
40318	4761	20	contents	content	NNS
40318	4761	21	of	of	IN
40318	4761	22	the	the	DT
40318	4761	23	test	test	NN
40318	4761	24	bottle	bottle	NN
40318	4761	25	dark	dark	JJ
40318	4761	26	brown	brown	NNP
40318	4761	27	.	.	.
40318	4762	1	This	this	DT
40318	4762	2	usually	usually	RB
40318	4762	3	requires	require	VBZ
40318	4762	4	filling	fill	VBG
40318	4762	5	the	the	DT
40318	4762	6	acid	acid	JJ
40318	4762	7	measure	measure	NN
40318	4762	8	one	one	CD
40318	4762	9	-	-	HYPH
40318	4762	10	quarter	quarter	NN
40318	4762	11	of	of	IN
40318	4762	12	an	an	DT
40318	4762	13	inch	inch	NN
40318	4762	14	under	under	IN
40318	4762	15	the	the	DT
40318	4762	16	graduation	graduation	NN
40318	4762	17	.	.	.
40318	4763	1	The	the	DT
40318	4763	2	remainder	remainder	NN
40318	4763	3	of	of	IN
40318	4763	4	the	the	DT
40318	4763	5	test	test	NN
40318	4763	6	is	be	VBZ
40318	4763	7	the	the	DT
40318	4763	8	same	same	JJ
40318	4763	9	as	as	IN
40318	4763	10	for	for	IN
40318	4763	11	whole	whole	JJ
40318	4763	12	milk	milk	NN
40318	4763	13	.	.	.
40318	4764	1	+314	+314	NNP
40318	4764	2	.	.	.
40318	4765	1	Testing	test	VBG
40318	4765	2	cheese	cheese	NN
40318	4765	3	for	for	IN
40318	4765	4	fat.+--The	fat.+--the	CD
40318	4765	5	sample	sample	NN
40318	4765	6	of	of	IN
40318	4765	7	cheese	cheese	NN
40318	4765	8	to	to	TO
40318	4765	9	test	test	VB
40318	4765	10	for	for	IN
40318	4765	11	fat	fat	NN
40318	4765	12	is	be	VBZ
40318	4765	13	obtained	obtain	VBN
40318	4765	14	by	by	IN
40318	4765	15	removing	remove	VBG
40318	4765	16	the	the	DT
40318	4765	17	sample	sample	NN
40318	4765	18	with	with	IN
40318	4765	19	a	a	DT
40318	4765	20	cheese	cheese	NN
40318	4765	21	-	-	HYPH
40318	4765	22	trier	trier	NN
40318	4765	23	.	.	.
40318	4766	1	This	this	DT
40318	4766	2	sample	sample	NN
40318	4766	3	is	be	VBZ
40318	4766	4	called	call	VBN
40318	4766	5	a	a	DT
40318	4766	6	"	"	``
40318	4766	7	plug	plug	NN
40318	4766	8	.	.	.
40318	4766	9	"	"	''
40318	4767	1	Different	different	JJ
40318	4767	2	plugs	plug	NNS
40318	4767	3	from	from	IN
40318	4767	4	the	the	DT
40318	4767	5	same	same	JJ
40318	4767	6	cheese	cheese	NN
40318	4767	7	will	will	MD
40318	4767	8	test	test	VB
40318	4767	9	various	various	JJ
40318	4767	10	percentages	percentage	NNS
40318	4767	11	of	of	IN
40318	4767	12	fat	fat	NN
40318	4767	13	so	so	IN
40318	4767	14	that	that	IN
40318	4767	15	it	-PRON-	PRP
40318	4767	16	is	be	VBZ
40318	4767	17	difficult	difficult	JJ
40318	4767	18	to	to	TO
40318	4767	19	secure	secure	VB
40318	4767	20	a	a	DT
40318	4767	21	representative	representative	JJ
40318	4767	22	sample	sample	NN
40318	4767	23	.	.	.
40318	4768	1	The	the	DT
40318	4768	2	usual	usual	JJ
40318	4768	3	practice	practice	NN
40318	4768	4	is	be	VBZ
40318	4768	5	to	to	TO
40318	4768	6	take	take	VB
40318	4768	7	three	three	CD
40318	4768	8	plugs	plug	NNS
40318	4768	9	,	,	,
40318	4768	10	one	one	CD
40318	4768	11	near	near	IN
40318	4768	12	the	the	DT
40318	4768	13	center	center	NN
40318	4768	14	,	,	,
40318	4768	15	another	another	DT
40318	4768	16	near	near	IN
40318	4768	17	the	the	DT
40318	4768	18	outside	outside	NN
40318	4768	19	and	and	CC
40318	4768	20	the	the	DT
40318	4768	21	third	third	JJ
40318	4768	22	between	between	IN
40318	4768	23	the	the	DT
40318	4768	24	first	first	JJ
40318	4768	25	two	two	CD
40318	4768	26	.	.	.
40318	4769	1	The	the	DT
40318	4769	2	plugs	plug	NNS
40318	4769	3	should	should	MD
40318	4769	4	be	be	VB
40318	4769	5	put	put	VBN
40318	4769	6	into	into	IN
40318	4769	7	glass	glass	NN
40318	4769	8	-	-	HYPH
40318	4769	9	stoppered	stopper	VBN
40318	4769	10	bottles	bottle	NNS
40318	4769	11	to	to	TO
40318	4769	12	prevent	prevent	VB
40318	4769	13	the	the	DT
40318	4769	14	evaporation	evaporation	NN
40318	4769	15	of	of	IN
40318	4769	16	moisture	moisture	NN
40318	4769	17	.	.	.
40318	4770	1	These	these	DT
40318	4770	2	plugs	plug	NNS
40318	4770	3	are	be	VBP
40318	4770	4	then	then	RB
40318	4770	5	chopped	chop	VBN
40318	4770	6	up	up	RP
40318	4770	7	very	very	RB
40318	4770	8	fine	fine	JJ
40318	4770	9	.	.	.
40318	4771	1	It	-PRON-	PRP
40318	4771	2	is	be	VBZ
40318	4771	3	of	of	IN
40318	4771	4	course	course	NN
40318	4771	5	impossible	impossible	JJ
40318	4771	6	to	to	TO
40318	4771	7	measure	measure	VB
40318	4771	8	the	the	DT
40318	4771	9	cheese	cheese	NN
40318	4771	10	as	as	IN
40318	4771	11	with	with	IN
40318	4771	12	milk	milk	NN
40318	4771	13	and	and	CC
40318	4771	14	whey	whey	NN
40318	4771	15	,	,	,
40318	4771	16	but	but	CC
40318	4771	17	it	-PRON-	PRP
40318	4771	18	is	be	VBZ
40318	4771	19	weighed	weigh	VBN
40318	4771	20	(	(	-LRB-
40318	4771	21	Fig	fig	NN
40318	4771	22	.	.	.
40318	4772	1	70	70	CD
40318	4772	2	)	)	-RRB-
40318	4772	3	.	.	.
40318	4773	1	If	if	IN
40318	4773	2	the	the	DT
40318	4773	3	cheese	cheese	NN
40318	4773	4	is	be	VBZ
40318	4773	5	soft	soft	JJ
40318	4773	6	it	-PRON-	PRP
40318	4773	7	can	can	MD
40318	4773	8	be	be	VB
40318	4773	9	stirred	stir	VBN
40318	4773	10	with	with	IN
40318	4773	11	a	a	DT
40318	4773	12	spatula	spatula	NN
40318	4773	13	until	until	IN
40318	4773	14	well	well	RB
40318	4773	15	mixed	mixed	JJ
40318	4773	16	.	.	.
40318	4774	1	A	a	DT
40318	4774	2	soft	soft	JJ
40318	4774	3	cheese	cheese	NN
40318	4774	4	usually	usually	RB
40318	4774	5	sticks	stick	VBZ
40318	4774	6	to	to	IN
40318	4774	7	the	the	DT
40318	4774	8	neck	neck	NN
40318	4774	9	of	of	IN
40318	4774	10	the	the	DT
40318	4774	11	test	test	NN
40318	4774	12	bottle	bottle	NN
40318	4774	13	.	.	.
40318	4775	1	After	after	IN
40318	4775	2	being	be	VBG
40318	4775	3	weighed	weigh	VBN
40318	4775	4	,	,	,
40318	4775	5	it	-PRON-	PRP
40318	4775	6	can	can	MD
40318	4775	7	be	be	VB
40318	4775	8	dissolved	dissolve	VBN
40318	4775	9	in	in	IN
40318	4775	10	a	a	DT
40318	4775	11	little	little	JJ
40318	4775	12	sodium	sodium	NN
40318	4775	13	hydroxide	hydroxide	NN
40318	4775	14	and	and	CC
40318	4775	15	poured	pour	VBD
40318	4775	16	into	into	IN
40318	4775	17	the	the	DT
40318	4775	18	bottle	bottle	NN
40318	4775	19	.	.	.
40318	4776	1	Different	different	JJ
40318	4776	2	amounts	amount	NNS
40318	4776	3	may	may	MD
40318	4776	4	be	be	VB
40318	4776	5	used	use	VBN
40318	4776	6	,	,	,
40318	4776	7	commonly	commonly	RB
40318	4776	8	4½	4½	CD
40318	4776	9	or	or	CC
40318	4776	10	6	6	CD
40318	4776	11	grams	gram	NNS
40318	4776	12	,	,	,
40318	4776	13	but	but	CC
40318	4776	14	6	6	CD
40318	4776	15	grams	gram	NNS
40318	4776	16	is	be	VBZ
40318	4776	17	to	to	TO
40318	4776	18	be	be	VB
40318	4776	19	preferred	prefer	VBN
40318	4776	20	.	.	.
40318	4777	1	This	this	DT
40318	4777	2	is	be	VBZ
40318	4777	3	placed	place	VBN
40318	4777	4	in	in	IN
40318	4777	5	the	the	DT
40318	4777	6	Babcock	Babcock	NNP
40318	4777	7	cream	cream	NN
40318	4777	8	bottle	bottle	NN
40318	4777	9	since	since	IN
40318	4777	10	there	there	EX
40318	4777	11	will	will	MD
40318	4777	12	usually	usually	RB
40318	4777	13	be	be	VB
40318	4777	14	more	more	RBR
40318	4777	15	fat	fat	JJ
40318	4777	16	than	than	IN
40318	4777	17	can	can	MD
40318	4777	18	be	be	VB
40318	4777	19	read	read	VBN
40318	4777	20	in	in	IN
40318	4777	21	a	a	DT
40318	4777	22	milk	milk	NN
40318	4777	23	bottle	bottle	NN
40318	4777	24	.	.	.
40318	4778	1	After	after	IN
40318	4778	2	the	the	DT
40318	4778	3	material	material	NN
40318	4778	4	has	have	VBZ
40318	4778	5	been	be	VBN
40318	4778	6	placed	place	VBN
40318	4778	7	in	in	IN
40318	4778	8	the	the	DT
40318	4778	9	test	test	NN
40318	4778	10	bottle	bottle	NN
40318	4778	11	,	,	,
40318	4778	12	about	about	RB
40318	4778	13	two	two	CD
40318	4778	14	-	-	HYPH
40318	4778	15	thirds	third	NNS
40318	4778	16	of	of	IN
40318	4778	17	an	an	DT
40318	4778	18	acid	acid	NN
40318	4778	19	-	-	HYPH
40318	4778	20	measure	measure	NN
40318	4778	21	of	of	IN
40318	4778	22	warm	warm	JJ
40318	4778	23	water	water	NN
40318	4778	24	is	be	VBZ
40318	4778	25	added	add	VBN
40318	4778	26	to	to	TO
40318	4778	27	assist	assist	VB
40318	4778	28	in	in	IN
40318	4778	29	dissolving	dissolve	VBG
40318	4778	30	the	the	DT
40318	4778	31	cheese	cheese	NN
40318	4778	32	.	.	.
40318	4779	1	[	[	-LRB-
40318	4779	2	Illustration	illustration	NN
40318	4779	3	:	:	:
40318	4779	4	FIG	FIG	NNP
40318	4779	5	.	.	.
40318	4780	1	70.--Apparatus	70.--apparatus	CD
40318	4780	2	necessary	necessary	JJ
40318	4780	3	to	to	TO
40318	4780	4	test	test	VB
40318	4780	5	cheese	cheese	NN
40318	4780	6	for	for	IN
40318	4780	7	fat	fat	NN
40318	4780	8	.	.	.
40318	4780	9	]	]	-RRB-
40318	4781	1	The	the	DT
40318	4781	2	acid	acid	NN
40318	4781	3	is	be	VBZ
40318	4781	4	added	add	VBN
40318	4781	5	the	the	DT
40318	4781	6	same	same	JJ
40318	4781	7	as	as	IN
40318	4781	8	with	with	IN
40318	4781	9	the	the	DT
40318	4781	10	milk	milk	NN
40318	4781	11	.	.	.
40318	4782	1	If	if	IN
40318	4782	2	all	all	PDT
40318	4782	3	the	the	DT
40318	4782	4	cheese	cheese	NN
40318	4782	5	particles	particle	NNS
40318	4782	6	are	be	VBP
40318	4782	7	not	not	RB
40318	4782	8	destroyed	destroy	VBN
40318	4782	9	,	,	,
40318	4782	10	and	and	CC
40318	4782	11	therefore	therefore	RB
40318	4782	12	do	do	VBP
40318	4782	13	not	not	RB
40318	4782	14	disappear	disappear	VB
40318	4782	15	,	,	,
40318	4782	16	a	a	DT
40318	4782	17	little	little	RB
40318	4782	18	more	more	JJR
40318	4782	19	acid	acid	NN
40318	4782	20	will	will	MD
40318	4782	21	complete	complete	VB
40318	4782	22	the	the	DT
40318	4782	23	solution	solution	NN
40318	4782	24	.	.	.
40318	4783	1	Centrifuging	centrifuging	NN
40318	4783	2	is	be	VBZ
40318	4783	3	performed	perform	VBN
40318	4783	4	as	as	IN
40318	4783	5	with	with	IN
40318	4783	6	the	the	DT
40318	4783	7	milk	milk	NN
40318	4783	8	.	.	.
40318	4784	1	+315	+315	NNP
40318	4784	2	.	.	.
40318	4785	1	Reading	read	VBG
40318	4785	2	the	the	DT
40318	4785	3	test.+--In	test.+--In	NNP
40318	4785	4	a	a	DT
40318	4785	5	cream	cream	NN
40318	4785	6	-	-	HYPH
40318	4785	7	test	test	NN
40318	4785	8	bottle	bottle	NN
40318	4785	9	the	the	DT
40318	4785	10	neck	neck	NN
40318	4785	11	is	be	VBZ
40318	4785	12	so	so	RB
40318	4785	13	much	much	RB
40318	4785	14	wider	wide	JJR
40318	4785	15	that	that	IN
40318	4785	16	there	there	EX
40318	4785	17	is	be	VBZ
40318	4785	18	a	a	DT
40318	4785	19	much	much	RB
40318	4785	20	larger	large	JJR
40318	4785	21	meniscus	meniscus	NN
40318	4785	22	.	.	.
40318	4786	1	In	in	IN
40318	4786	2	order	order	NN
40318	4786	3	to	to	TO
40318	4786	4	obtain	obtain	VB
40318	4786	5	an	an	DT
40318	4786	6	accurate	accurate	JJ
40318	4786	7	result	result	NN
40318	4786	8	,	,	,
40318	4786	9	the	the	DT
40318	4786	10	meniscus	meniscus	NN
40318	4786	11	should	should	MD
40318	4786	12	be	be	VB
40318	4786	13	removed	remove	VBN
40318	4786	14	.	.	.
40318	4787	1	This	this	DT
40318	4787	2	is	be	VBZ
40318	4787	3	done	do	VBN
40318	4787	4	by	by	IN
40318	4787	5	carefully	carefully	RB
40318	4787	6	adding	add	VBG
40318	4787	7	a	a	DT
40318	4787	8	substance	substance	NN
40318	4787	9	called	call	VBN
40318	4787	10	glymol	glymol	NNP
40318	4787	11	,	,	,
40318	4787	12	which	which	WDT
40318	4787	13	is	be	VBZ
40318	4787	14	a	a	DT
40318	4787	15	mineral	mineral	NN
40318	4787	16	oil	oil	NN
40318	4787	17	colored	color	VBN
40318	4787	18	red	red	NN
40318	4787	19	.	.	.
40318	4788	1	Usually	usually	RB
40318	4788	2	about	about	IN
40318	4788	3	one	one	CD
40318	4788	4	-	-	HYPH
40318	4788	5	quarter	quarter	NN
40318	4788	6	of	of	IN
40318	4788	7	an	an	DT
40318	4788	8	inch	inch	NN
40318	4788	9	of	of	IN
40318	4788	10	glymol	glymol	NNP
40318	4788	11	is	be	VBZ
40318	4788	12	added	add	VBN
40318	4788	13	to	to	IN
40318	4788	14	the	the	DT
40318	4788	15	fat	fat	JJ
40318	4788	16	column	column	NN
40318	4788	17	.	.	.
40318	4789	1	This	this	DT
40318	4789	2	should	should	MD
40318	4789	3	not	not	RB
40318	4789	4	mix	mix	VB
40318	4789	5	with	with	IN
40318	4789	6	the	the	DT
40318	4789	7	fat	fat	NN
40318	4789	8	.	.	.
40318	4790	1	The	the	DT
40318	4790	2	bottles	bottle	NNS
40318	4790	3	should	should	MD
40318	4790	4	be	be	VB
40318	4790	5	placed	place	VBN
40318	4790	6	in	in	IN
40318	4790	7	a	a	DT
40318	4790	8	hot	hot	JJ
40318	4790	9	water	water	NN
40318	4790	10	bath	bath	NN
40318	4790	11	135	135	CD
40318	4790	12	°	°	NNS
40318	4790	13	to	to	IN
40318	4790	14	140	140	CD
40318	4790	15	°	°	,
40318	4790	16	F.	F.	NNP
40318	4790	17	for	for	IN
40318	4790	18	four	four	CD
40318	4790	19	minutes	minute	NNS
40318	4790	20	before	before	IN
40318	4790	21	reading	read	VBG
40318	4790	22	.	.	.
40318	4791	1	The	the	DT
40318	4791	2	temperature	temperature	NN
40318	4791	3	at	at	IN
40318	4791	4	reading	reading	NN
40318	4791	5	should	should	MD
40318	4791	6	be	be	VB
40318	4791	7	135	135	CD
40318	4791	8	°	°	NNS
40318	4791	9	to	to	IN
40318	4791	10	140	140	CD
40318	4791	11	°	°	NNS
40318	4791	12	F.	F.	NNP
40318	4791	13	The	the	DT
40318	4791	14	reading	reading	NN
40318	4791	15	is	be	VBZ
40318	4791	16	then	then	RB
40318	4791	17	taken	take	VBN
40318	4791	18	from	from	IN
40318	4791	19	the	the	DT
40318	4791	20	bottom	bottom	NN
40318	4791	21	of	of	IN
40318	4791	22	the	the	DT
40318	4791	23	fat	fat	JJ
40318	4791	24	column	column	NN
40318	4791	25	to	to	IN
40318	4791	26	the	the	DT
40318	4791	27	line	line	NN
40318	4791	28	between	between	IN
40318	4791	29	this	this	DT
40318	4791	30	and	and	CC
40318	4791	31	the	the	DT
40318	4791	32	glymol	glymol	NN
40318	4791	33	.	.	.
40318	4792	1	The	the	DT
40318	4792	2	bottle	bottle	NN
40318	4792	3	is	be	VBZ
40318	4792	4	graduated	graduate	VBN
40318	4792	5	for	for	IN
40318	4792	6	18	18	CD
40318	4792	7	grams	gram	NNS
40318	4792	8	of	of	IN
40318	4792	9	material	material	NN
40318	4792	10	,	,	,
40318	4792	11	but	but	CC
40318	4792	12	as	as	IN
40318	4792	13	only	only	RB
40318	4792	14	a	a	DT
40318	4792	15	part	part	NN
40318	4792	16	of	of	IN
40318	4792	17	18	18	CD
40318	4792	18	grams	gram	NNS
40318	4792	19	of	of	IN
40318	4792	20	cheese	cheese	NN
40318	4792	21	was	be	VBD
40318	4792	22	used	use	VBN
40318	4792	23	for	for	IN
40318	4792	24	the	the	DT
40318	4792	25	test	test	NN
40318	4792	26	,	,	,
40318	4792	27	the	the	DT
40318	4792	28	reading	reading	NN
40318	4792	29	should	should	MD
40318	4792	30	be	be	VB
40318	4792	31	multiplied	multiply	VBN
40318	4792	32	by	by	IN
40318	4792	33	the	the	DT
40318	4792	34	part	part	NN
40318	4792	35	of	of	IN
40318	4792	36	18	18	CD
40318	4792	37	grams	gram	NNS
40318	4792	38	used	use	VBN
40318	4792	39	.	.	.
40318	4793	1	For	for	IN
40318	4793	2	example	example	NN
40318	4793	3	,	,	,
40318	4793	4	suppose	suppose	VB
40318	4793	5	6	6	CD
40318	4793	6	grams	gram	NNS
40318	4793	7	of	of	IN
40318	4793	8	cheese	cheese	NN
40318	4793	9	were	be	VBD
40318	4793	10	used	use	VBN
40318	4793	11	and	and	CC
40318	4793	12	the	the	DT
40318	4793	13	test	test	NN
40318	4793	14	read	read	VBD
40318	4793	15	12	12	CD
40318	4793	16	per	per	NN
40318	4793	17	cent	cent	NN
40318	4793	18	fat	fat	NN
40318	4793	19	.	.	.
40318	4794	1	Since	since	IN
40318	4794	2	6	6	CD
40318	4794	3	is	be	VBZ
40318	4794	4	one	one	CD
40318	4794	5	third	third	NN
40318	4794	6	of	of	IN
40318	4794	7	18	18	CD
40318	4794	8	,	,	,
40318	4794	9	the	the	DT
40318	4794	10	actual	actual	JJ
40318	4794	11	percentage	percentage	NN
40318	4794	12	of	of	IN
40318	4794	13	fat	fat	NN
40318	4794	14	is	be	VBZ
40318	4794	15	3	3	CD
40318	4794	16	times	time	NNS
40318	4794	17	12	12	CD
40318	4794	18	,	,	,
40318	4794	19	or	or	CC
40318	4794	20	36	36	CD
40318	4794	21	per	per	NN
40318	4794	22	cent	cent	NN
40318	4794	23	.	.	.
40318	4795	1	+316	+316	NNP
40318	4795	2	.	.	.
40318	4796	1	The	the	DT
40318	4796	2	Hart[134	hart[134	LS
40318	4796	3	]	]	-RRB-
40318	4796	4	casein	casein	NNP
40318	4796	5	test+	test+	NNP
40318	4796	6	was	be	VBD
40318	4796	7	devised	devise	VBN
40318	4796	8	to	to	TO
40318	4796	9	determine	determine	VB
40318	4796	10	the	the	DT
40318	4796	11	percentage	percentage	NN
40318	4796	12	of	of	IN
40318	4796	13	casein	casein	NNP
40318	4796	14	in	in	IN
40318	4796	15	milk	milk	NN
40318	4796	16	.	.	.
40318	4797	1	A	a	DT
40318	4797	2	special	special	JJ
40318	4797	3	test	test	NN
40318	4797	4	bottle	bottle	NN
40318	4797	5	and	and	CC
40318	4797	6	centrifuge	centrifuge	NN
40318	4797	7	are	be	VBP
40318	4797	8	necessary	necessary	JJ
40318	4797	9	.	.	.
40318	4798	1	The	the	DT
40318	4798	2	method	method	NN
40318	4798	3	of	of	IN
40318	4798	4	making	make	VBG
40318	4798	5	the	the	DT
40318	4798	6	test	test	NN
40318	4798	7	is	be	VBZ
40318	4798	8	as	as	IN
40318	4798	9	follows	follow	VBZ
40318	4798	10	:	:	:
40318	4798	11	Place	place	NN
40318	4798	12	2	2	CD
40318	4798	13	c.c	c.c	NNP
40318	4798	14	.	.	.
40318	4799	1	of	of	IN
40318	4799	2	chloroform	chloroform	NN
40318	4799	3	in	in	IN
40318	4799	4	the	the	DT
40318	4799	5	casein	casein	NNP
40318	4799	6	test	test	NN
40318	4799	7	tube	tube	NN
40318	4799	8	,	,	,
40318	4799	9	add	add	VB
40318	4799	10	20	20	CD
40318	4799	11	c.c	c.c	NN
40318	4799	12	.	.	.
40318	4800	1	of	of	IN
40318	4800	2	a	a	DT
40318	4800	3	0.25	0.25	CD
40318	4800	4	of	of	IN
40318	4800	5	1	1	CD
40318	4800	6	per	per	NN
40318	4800	7	cent	cent	NN
40318	4800	8	solution	solution	NN
40318	4800	9	of	of	IN
40318	4800	10	acetic	acetic	JJ
40318	4800	11	acid	acid	NN
40318	4800	12	at	at	IN
40318	4800	13	a	a	DT
40318	4800	14	temperature	temperature	NN
40318	4800	15	of	of	IN
40318	4800	16	65	65	CD
40318	4800	17	°	°	NNS
40318	4800	18	to	to	IN
40318	4800	19	75	75	CD
40318	4800	20	°	°	NNS
40318	4800	21	F.	F.	NNP
40318	4800	22	This	this	DT
40318	4800	23	solution	solution	NN
40318	4800	24	of	of	IN
40318	4800	25	acetic	acetic	JJ
40318	4800	26	acid	acid	NN
40318	4800	27	is	be	VBZ
40318	4800	28	made	make	VBN
40318	4800	29	by	by	IN
40318	4800	30	diluting	dilute	VBG
40318	4800	31	10	10	CD
40318	4800	32	c.c	c.c	NNP
40318	4800	33	.	.	.
40318	4801	1	of	of	IN
40318	4801	2	glacial	glacial	JJ
40318	4801	3	acetic	acetic	JJ
40318	4801	4	acid	acid	NN
40318	4801	5	with	with	IN
40318	4801	6	100	100	CD
40318	4801	7	c.c	c.c	NNP
40318	4801	8	.	.	.
40318	4802	1	of	of	IN
40318	4802	2	water	water	NN
40318	4802	3	,	,	,
40318	4802	4	then	then	RB
40318	4802	5	dilute	dilute	VB
40318	4802	6	25	25	CD
40318	4802	7	c.c	c.c	NNP
40318	4802	8	.	.	.
40318	4803	1	of	of	IN
40318	4803	2	this	this	DT
40318	4803	3	solution	solution	NN
40318	4803	4	to	to	IN
40318	4803	5	1000	1000	CD
40318	4803	6	c.c	c.c	NNP
40318	4803	7	.	.	.
40318	4804	1	with	with	IN
40318	4804	2	water	water	NN
40318	4804	3	;	;	:
40318	4804	4	5	5	CD
40318	4804	5	c.c	c.c	NNP
40318	4804	6	.	.	.
40318	4805	1	of	of	IN
40318	4805	2	milk	milk	NN
40318	4805	3	at	at	IN
40318	4805	4	a	a	DT
40318	4805	5	temperature	temperature	NN
40318	4805	6	of	of	IN
40318	4805	7	65	65	CD
40318	4805	8	°	°	NNS
40318	4805	9	to	to	IN
40318	4805	10	75	75	CD
40318	4805	11	°	°	,
40318	4805	12	F.	F.	NNP
40318	4805	13	is	be	VBZ
40318	4805	14	then	then	RB
40318	4805	15	run	run	VBN
40318	4805	16	into	into	IN
40318	4805	17	the	the	DT
40318	4805	18	bottle	bottle	NN
40318	4805	19	.	.	.
40318	4806	1	The	the	DT
40318	4806	2	bottle	bottle	NN
40318	4806	3	is	be	VBZ
40318	4806	4	then	then	RB
40318	4806	5	covered	cover	VBN
40318	4806	6	with	with	IN
40318	4806	7	the	the	DT
40318	4806	8	thumb	thumb	NN
40318	4806	9	and	and	CC
40318	4806	10	inverted	invert	VBN
40318	4806	11	and	and	CC
40318	4806	12	the	the	DT
40318	4806	13	mixture	mixture	NN
40318	4806	14	shaken	shake	VBN
40318	4806	15	vigorously	vigorously	RB
40318	4806	16	for	for	IN
40318	4806	17	exactly	exactly	RB
40318	4806	18	twenty	twenty	CD
40318	4806	19	seconds	second	NNS
40318	4806	20	.	.	.
40318	4807	1	It	-PRON-	PRP
40318	4807	2	is	be	VBZ
40318	4807	3	then	then	RB
40318	4807	4	centrifuged	centrifuge	VBN
40318	4807	5	within	within	IN
40318	4807	6	twenty	twenty	CD
40318	4807	7	minutes	minute	NNS
40318	4807	8	at	at	IN
40318	4807	9	a	a	DT
40318	4807	10	speed	speed	NN
40318	4807	11	of	of	IN
40318	4807	12	2000	2000	CD
40318	4807	13	revolutions	revolution	NNS
40318	4807	14	a	a	DT
40318	4807	15	minute	minute	NN
40318	4807	16	.	.	.
40318	4808	1	The	the	DT
40318	4808	2	bottle	bottle	NN
40318	4808	3	should	should	MD
40318	4808	4	stand	stand	VB
40318	4808	5	ten	ten	CD
40318	4808	6	minutes	minute	NNS
40318	4808	7	before	before	IN
40318	4808	8	reading	read	VBG
40318	4808	9	the	the	DT
40318	4808	10	percentage	percentage	NN
40318	4808	11	of	of	IN
40318	4808	12	casein	casein	NNP
40318	4808	13	.	.	.
40318	4809	1	There	there	EX
40318	4809	2	are	be	VBP
40318	4809	3	other	other	JJ
40318	4809	4	tests	test	NNS
40318	4809	5	for	for	IN
40318	4809	6	casein	casein	NNP
40318	4809	7	but	but	CC
40318	4809	8	they	-PRON-	PRP
40318	4809	9	are	be	VBP
40318	4809	10	very	very	RB
40318	4809	11	complicated	complicated	JJ
40318	4809	12	.	.	.
40318	4810	1	+317	+317	NNP
40318	4810	2	.	.	.
40318	4811	1	Solids	solid	NNS
40318	4811	2	in	in	IN
40318	4811	3	the	the	DT
40318	4811	4	milk.+--Because	milk.+--because	NN
40318	4811	5	not	not	RB
40318	4811	6	only	only	RB
40318	4811	7	the	the	DT
40318	4811	8	fat	fat	NN
40318	4811	9	but	but	CC
40318	4811	10	all	all	PDT
40318	4811	11	the	the	DT
40318	4811	12	solids	solid	NNS
40318	4811	13	are	be	VBP
40318	4811	14	utilized	utilize	VBN
40318	4811	15	in	in	IN
40318	4811	16	cheese	cheese	NN
40318	4811	17	-	-	HYPH
40318	4811	18	making	making	NN
40318	4811	19	,	,	,
40318	4811	20	it	-PRON-	PRP
40318	4811	21	is	be	VBZ
40318	4811	22	important	important	JJ
40318	4811	23	to	to	TO
40318	4811	24	know	know	VB
40318	4811	25	the	the	DT
40318	4811	26	amount	amount	NN
40318	4811	27	of	of	IN
40318	4811	28	the	the	DT
40318	4811	29	solids	solid	NNS
40318	4811	30	in	in	IN
40318	4811	31	the	the	DT
40318	4811	32	milk	milk	NN
40318	4811	33	.	.	.
40318	4812	1	This	this	DT
40318	4812	2	is	be	VBZ
40318	4812	3	ascertained	ascertain	VBN
40318	4812	4	by	by	IN
40318	4812	5	determining	determine	VBG
40318	4812	6	the	the	DT
40318	4812	7	specific	specific	JJ
40318	4812	8	gravity	gravity	NN
40318	4812	9	of	of	IN
40318	4812	10	the	the	DT
40318	4812	11	milk	milk	NN
40318	4812	12	and	and	CC
40318	4812	13	knowing	know	VBG
40318	4812	14	the	the	DT
40318	4812	15	fat	fat	NN
40318	4812	16	-	-	HYPH
40318	4812	17	content	content	NN
40318	4812	18	;	;	:
40318	4812	19	the	the	DT
40318	4812	20	solids	solid	NNS
40318	4812	21	not	not	RB
40318	4812	22	fat	fat	JJ
40318	4812	23	can	can	MD
40318	4812	24	then	then	RB
40318	4812	25	be	be	VB
40318	4812	26	calculated	calculate	VBN
40318	4812	27	.	.	.
40318	4813	1	+318	+318	NNP
40318	4813	2	.	.	.
40318	4814	1	The	the	DT
40318	4814	2	lactometer.+--The	lactometer.+--the	JJ
40318	4814	3	specific	specific	JJ
40318	4814	4	gravity	gravity	NN
40318	4814	5	of	of	IN
40318	4814	6	liquids	liquid	NNS
40318	4814	7	is	be	VBZ
40318	4814	8	measured	measure	VBN
40318	4814	9	by	by	IN
40318	4814	10	an	an	DT
40318	4814	11	instrument	instrument	NN
40318	4814	12	called	call	VBN
40318	4814	13	a	a	DT
40318	4814	14	hydrometer	hydrometer	NN
40318	4814	15	.	.	.
40318	4815	1	Its	-PRON-	PRP$
40318	4815	2	use	use	NN
40318	4815	3	is	be	VBZ
40318	4815	4	based	base	VBN
40318	4815	5	on	on	IN
40318	4815	6	the	the	DT
40318	4815	7	fact	fact	NN
40318	4815	8	that	that	IN
40318	4815	9	when	when	WRB
40318	4815	10	a	a	DT
40318	4815	11	solid	solid	JJ
40318	4815	12	body	body	NN
40318	4815	13	floats	float	VBZ
40318	4815	14	in	in	IN
40318	4815	15	a	a	DT
40318	4815	16	liquid	liquid	NN
40318	4815	17	,	,	,
40318	4815	18	it	-PRON-	PRP
40318	4815	19	displaces	displace	VBZ
40318	4815	20	a	a	DT
40318	4815	21	volume	volume	NN
40318	4815	22	of	of	IN
40318	4815	23	liquid	liquid	NN
40318	4815	24	equal	equal	JJ
40318	4815	25	in	in	IN
40318	4815	26	weight	weight	NN
40318	4815	27	to	to	IN
40318	4815	28	its	-PRON-	PRP$
40318	4815	29	own	own	JJ
40318	4815	30	.	.	.
40318	4816	1	Hydrometers	hydrometer	NNS
40318	4816	2	are	be	VBP
40318	4816	3	in	in	IN
40318	4816	4	many	many	JJ
40318	4816	5	cases	case	NNS
40318	4816	6	so	so	RB
40318	4816	7	made	make	VBD
40318	4816	8	that	that	IN
40318	4816	9	the	the	DT
40318	4816	10	specific	specific	JJ
40318	4816	11	gravity	gravity	NN
40318	4816	12	can	can	MD
40318	4816	13	be	be	VB
40318	4816	14	read	read	VBN
40318	4816	15	at	at	IN
40318	4816	16	the	the	DT
40318	4816	17	point	point	NN
40318	4816	18	where	where	WRB
40318	4816	19	the	the	DT
40318	4816	20	scale	scale	NN
40318	4816	21	is	be	VBZ
40318	4816	22	even	even	RB
40318	4816	23	with	with	IN
40318	4816	24	the	the	DT
40318	4816	25	upper	upper	JJ
40318	4816	26	surface	surface	NN
40318	4816	27	of	of	IN
40318	4816	28	the	the	DT
40318	4816	29	liquid	liquid	NN
40318	4816	30	.	.	.
40318	4817	1	A	a	DT
40318	4817	2	hydrometer	hydrometer	NN
40318	4817	3	that	that	WDT
40318	4817	4	is	be	VBZ
40318	4817	5	especially	especially	RB
40318	4817	6	adapted	adapt	VBN
40318	4817	7	to	to	IN
40318	4817	8	milk	milk	NN
40318	4817	9	is	be	VBZ
40318	4817	10	called	call	VBN
40318	4817	11	a	a	DT
40318	4817	12	lactometer	lactometer	NN
40318	4817	13	.	.	.
40318	4818	1	There	there	EX
40318	4818	2	are	be	VBP
40318	4818	3	two	two	CD
40318	4818	4	lactometers	lactometer	NNS
40318	4818	5	in	in	IN
40318	4818	6	common	common	JJ
40318	4818	7	use	use	NN
40318	4818	8	,	,	,
40318	4818	9	the	the	DT
40318	4818	10	Quevenne	Quevenne	NNP
40318	4818	11	and	and	CC
40318	4818	12	the	the	DT
40318	4818	13	Board	Board	NNP
40318	4818	14	of	of	IN
40318	4818	15	Health	Health	NNP
40318	4818	16	.	.	.
40318	4819	1	[	[	-LRB-
40318	4819	2	Illustration	illustration	NN
40318	4819	3	:	:	:
40318	4819	4	FIG	FIG	NNP
40318	4819	5	.	.	.
40318	4820	1	71.--A	71.--A	NNP
40318	4820	2	Quevenne	Quevenne	NNP
40318	4820	3	lactometer	lactometer	NN
40318	4820	4	.	.	.
40318	4820	5	]	]	-RRB-
40318	4821	1	_	_	NNP
40318	4821	2	The	the	DT
40318	4821	3	Quevenne	Quevenne	NNP
40318	4821	4	lactometer._--This	lactometer._--This	:
40318	4821	5	is	be	VBZ
40318	4821	6	a	a	DT
40318	4821	7	long	long	JJ
40318	4821	8	slender	slender	NN
40318	4821	9	hollow	hollow	JJ
40318	4821	10	piece	piece	NN
40318	4821	11	of	of	IN
40318	4821	12	glass	glass	NN
40318	4821	13	weighted	weight	VBD
40318	4821	14	at	at	IN
40318	4821	15	the	the	DT
40318	4821	16	bottom	bottom	NN
40318	4821	17	to	to	TO
40318	4821	18	make	make	VB
40318	4821	19	it	-PRON-	PRP
40318	4821	20	float	float	VB
40318	4821	21	in	in	IN
40318	4821	22	the	the	DT
40318	4821	23	milk	milk	NN
40318	4821	24	in	in	IN
40318	4821	25	an	an	DT
40318	4821	26	upright	upright	JJ
40318	4821	27	position	position	NN
40318	4821	28	(	(	-LRB-
40318	4821	29	Fig	fig	NN
40318	4821	30	.	.	.
40318	4822	1	71	71	CD
40318	4822	2	)	)	-RRB-
40318	4822	3	.	.	.
40318	4823	1	The	the	DT
40318	4823	2	upper	upper	JJ
40318	4823	3	end	end	NN
40318	4823	4	is	be	VBZ
40318	4823	5	slender	slend	JJR
40318	4823	6	and	and	CC
40318	4823	7	contains	contain	VBZ
40318	4823	8	the	the	DT
40318	4823	9	scale	scale	NN
40318	4823	10	.	.	.
40318	4824	1	This	this	DT
40318	4824	2	scale	scale	NN
40318	4824	3	is	be	VBZ
40318	4824	4	graduated	graduate	VBN
40318	4824	5	from	from	IN
40318	4824	6	15	15	CD
40318	4824	7	at	at	IN
40318	4824	8	the	the	DT
40318	4824	9	top	top	NN
40318	4824	10	to	to	IN
40318	4824	11	40	40	CD
40318	4824	12	at	at	IN
40318	4824	13	the	the	DT
40318	4824	14	bottom	bottom	NN
40318	4824	15	.	.	.
40318	4825	1	Each	each	DT
40318	4825	2	reading	reading	NN
40318	4825	3	on	on	IN
40318	4825	4	the	the	DT
40318	4825	5	scale	scale	NN
40318	4825	6	corresponds	correspond	NNS
40318	4825	7	to	to	IN
40318	4825	8	the	the	DT
40318	4825	9	point	point	NN
40318	4825	10	marked	mark	VBD
40318	4825	11	specific	specific	JJ
40318	4825	12	gravity	gravity	NN
40318	4825	13	on	on	IN
40318	4825	14	a	a	DT
40318	4825	15	hydrometer	hydrometer	NN
40318	4825	16	,	,	,
40318	4825	17	except	except	IN
40318	4825	18	that	that	IN
40318	4825	19	the	the	DT
40318	4825	20	figures	figure	NNS
40318	4825	21	are	be	VBP
40318	4825	22	not	not	RB
40318	4825	23	complete	complete	JJ
40318	4825	24	.	.	.
40318	4826	1	For	for	IN
40318	4826	2	example	example	NN
40318	4826	3	,	,	,
40318	4826	4	15	15	CD
40318	4826	5	on	on	IN
40318	4826	6	the	the	DT
40318	4826	7	Quevenne	Quevenne	NNP
40318	4826	8	scale	scale	NN
40318	4826	9	means	mean	VBZ
40318	4826	10	a	a	DT
40318	4826	11	specific	specific	JJ
40318	4826	12	gravity	gravity	NN
40318	4826	13	of	of	IN
40318	4826	14	1.015	1.015	CD
40318	4826	15	;	;	:
40318	4826	16	a	a	DT
40318	4826	17	reading	reading	NN
40318	4826	18	of	of	IN
40318	4826	19	30	30	CD
40318	4826	20	on	on	IN
40318	4826	21	the	the	DT
40318	4826	22	Quevenne	Quevenne	NNP
40318	4826	23	scale	scale	NN
40318	4826	24	means	mean	VBZ
40318	4826	25	a	a	DT
40318	4826	26	specific	specific	JJ
40318	4826	27	gravity	gravity	NN
40318	4826	28	of	of	IN
40318	4826	29	1.030	1.030	CD
40318	4826	30	,	,	,
40318	4826	31	and	and	CC
40318	4826	32	so	so	RB
40318	4826	33	on	on	RB
40318	4826	34	.	.	.
40318	4827	1	The	the	DT
40318	4827	2	Quevenne	Quevenne	NNP
40318	4827	3	lactometer	lactometer	NN
40318	4827	4	is	be	VBZ
40318	4827	5	graduated	graduate	VBN
40318	4827	6	to	to	TO
40318	4827	7	give	give	VB
40318	4827	8	correct	correct	JJ
40318	4827	9	results	result	NNS
40318	4827	10	at	at	IN
40318	4827	11	a	a	DT
40318	4827	12	temperature	temperature	NN
40318	4827	13	of	of	IN
40318	4827	14	60	60	CD
40318	4827	15	°	°	,
40318	4827	16	F.	F.	NNP
40318	4827	17	The	the	DT
40318	4827	18	milk	milk	NN
40318	4827	19	should	should	MD
40318	4827	20	be	be	VB
40318	4827	21	at	at	IN
40318	4827	22	this	this	DT
40318	4827	23	temperature	temperature	NN
40318	4827	24	.	.	.
40318	4828	1	If	if	IN
40318	4828	2	the	the	DT
40318	4828	3	temperature	temperature	NN
40318	4828	4	is	be	VBZ
40318	4828	5	below	below	RB
40318	4828	6	or	or	CC
40318	4828	7	above	above	IN
40318	4828	8	this	this	DT
40318	4828	9	,	,	,
40318	4828	10	a	a	DT
40318	4828	11	correction	correction	NN
40318	4828	12	must	must	MD
40318	4828	13	be	be	VB
40318	4828	14	made	make	VBN
40318	4828	15	to	to	IN
40318	4828	16	the	the	DT
40318	4828	17	reading	reading	NN
40318	4828	18	.	.	.
40318	4829	1	The	the	DT
40318	4829	2	temperature	temperature	NN
40318	4829	3	should	should	MD
40318	4829	4	not	not	RB
40318	4829	5	be	be	VB
40318	4829	6	more	more	JJR
40318	4829	7	than	than	IN
40318	4829	8	10	10	CD
40318	4829	9	degrees	degree	NNS
40318	4829	10	above	above	IN
40318	4829	11	or	or	CC
40318	4829	12	below	below	IN
40318	4829	13	60	60	CD
40318	4829	14	°	°	NNS
40318	4829	15	F.	F.	NNP
40318	4829	16	The	the	DT
40318	4829	17	correction	correction	NN
40318	4829	18	for	for	IN
40318	4829	19	each	each	DT
40318	4829	20	degree	degree	NN
40318	4829	21	in	in	IN
40318	4829	22	variation	variation	NN
40318	4829	23	of	of	IN
40318	4829	24	temperature	temperature	NN
40318	4829	25	can	can	MD
40318	4829	26	be	be	VB
40318	4829	27	made	make	VBN
40318	4829	28	by	by	IN
40318	4829	29	adding	add	VBG
40318	4829	30	0.1	0.1	CD
40318	4829	31	or	or	CC
40318	4829	32	subtracting	subtract	VBG
40318	4829	33	0.1	0.1	CD
40318	4829	34	from	from	IN
40318	4829	35	the	the	DT
40318	4829	36	lactometer	lactomet	JJR
40318	4829	37	reading	reading	NN
40318	4829	38	,	,	,
40318	4829	39	as	as	IN
40318	4829	40	the	the	DT
40318	4829	41	case	case	NN
40318	4829	42	may	may	MD
40318	4829	43	be	be	VB
40318	4829	44	.	.	.
40318	4830	1	If	if	IN
40318	4830	2	the	the	DT
40318	4830	3	temperature	temperature	NN
40318	4830	4	is	be	VBZ
40318	4830	5	above	above	IN
40318	4830	6	60	60	CD
40318	4830	7	°	°	NNS
40318	4830	8	F.	F.	NNP
40318	4830	9	,	,	,
40318	4830	10	the	the	DT
40318	4830	11	correction	correction	NN
40318	4830	12	is	be	VBZ
40318	4830	13	added	add	VBN
40318	4830	14	to	to	IN
40318	4830	15	the	the	DT
40318	4830	16	lactometer	lactometer	NN
40318	4830	17	and	and	CC
40318	4830	18	if	if	IN
40318	4830	19	it	-PRON-	PRP
40318	4830	20	is	be	VBZ
40318	4830	21	below	below	IN
40318	4830	22	60	60	CD
40318	4830	23	°	°	,
40318	4830	24	F.	F.	NNP
40318	4830	25	,	,	,
40318	4830	26	the	the	DT
40318	4830	27	correction	correction	NN
40318	4830	28	is	be	VBZ
40318	4830	29	subtracted	subtract	VBN
40318	4830	30	from	from	IN
40318	4830	31	the	the	DT
40318	4830	32	lactometer	lactometer	NN
40318	4830	33	reading	reading	NN
40318	4830	34	.	.	.
40318	4831	1	The	the	DT
40318	4831	2	reading	reading	NN
40318	4831	3	should	should	MD
40318	4831	4	be	be	VB
40318	4831	5	taken	take	VBN
40318	4831	6	when	when	WRB
40318	4831	7	the	the	DT
40318	4831	8	lactometer	lactometer	NN
40318	4831	9	is	be	VBZ
40318	4831	10	floating	float	VBG
40318	4831	11	free	free	JJ
40318	4831	12	in	in	IN
40318	4831	13	the	the	DT
40318	4831	14	milk	milk	NN
40318	4831	15	.	.	.
40318	4832	1	The	the	DT
40318	4832	2	scale	scale	NN
40318	4832	3	is	be	VBZ
40318	4832	4	read	read	VBN
40318	4832	5	exactly	exactly	RB
40318	4832	6	at	at	IN
40318	4832	7	the	the	DT
40318	4832	8	surface	surface	NN
40318	4832	9	of	of	IN
40318	4832	10	the	the	DT
40318	4832	11	milk	milk	NN
40318	4832	12	.	.	.
40318	4833	1	The	the	DT
40318	4833	2	better	well	JJR
40318	4833	3	lactometers	lactometer	NNS
40318	4833	4	have	have	VBP
40318	4833	5	a	a	DT
40318	4833	6	thermometer	thermometer	NN
40318	4833	7	with	with	IN
40318	4833	8	the	the	DT
40318	4833	9	scale	scale	NN
40318	4833	10	just	just	RB
40318	4833	11	above	above	IN
40318	4833	12	or	or	CC
40318	4833	13	opposite	opposite	IN
40318	4833	14	the	the	DT
40318	4833	15	lactometer	lactomet	JJR
40318	4833	16	scale	scale	NN
40318	4833	17	.	.	.
40318	4834	1	[	[	-LRB-
40318	4834	2	Illustration	illustration	NN
40318	4834	3	:	:	:
40318	4834	4	FIG	FIG	NNP
40318	4834	5	.	.	.
40318	4835	1	72.--A	72.--A	NNP
40318	4835	2	Board	Board	NNP
40318	4835	3	of	of	IN
40318	4835	4	Health	Health	NNP
40318	4835	5	lactometer	lactometer	NN
40318	4835	6	.	.	.
40318	4835	7	]	]	-RRB-
40318	4836	1	_	_	NNP
40318	4836	2	The	the	DT
40318	4836	3	Board	Board	NNP
40318	4836	4	of	of	IN
40318	4836	5	Health	Health	NNP
40318	4836	6	lactometer._--This	lactometer._--This	:
40318	4836	7	is	be	VBZ
40318	4836	8	very	very	RB
40318	4836	9	similar	similar	JJ
40318	4836	10	to	to	IN
40318	4836	11	the	the	DT
40318	4836	12	Quevenne	Quevenne	NNP
40318	4836	13	lactometer	lactometer	RBR
40318	4836	14	except	except	IN
40318	4836	15	that	that	IN
40318	4836	16	the	the	DT
40318	4836	17	scale	scale	NN
40318	4836	18	is	be	VBZ
40318	4836	19	graduated	graduate	VBN
40318	4836	20	from	from	IN
40318	4836	21	0	0	CD
40318	4836	22	to	to	IN
40318	4836	23	120	120	CD
40318	4836	24	(	(	-LRB-
40318	4836	25	Fig	fig	NN
40318	4836	26	.	.	.
40318	4837	1	72	72	CD
40318	4837	2	)	)	-RRB-
40318	4837	3	.	.	.
40318	4838	1	The	the	DT
40318	4838	2	point	point	NN
40318	4838	3	on	on	IN
40318	4838	4	the	the	DT
40318	4838	5	scale	scale	NN
40318	4838	6	of	of	IN
40318	4838	7	the	the	DT
40318	4838	8	lactometer	lactometer	NN
40318	4838	9	that	that	WDT
40318	4838	10	floats	float	VBZ
40318	4838	11	at	at	IN
40318	4838	12	the	the	DT
40318	4838	13	surface	surface	NN
40318	4838	14	in	in	IN
40318	4838	15	water	water	NN
40318	4838	16	is	be	VBZ
40318	4838	17	represented	represent	VBN
40318	4838	18	by	by	IN
40318	4838	19	0	0	CD
40318	4838	20	,	,	,
40318	4838	21	and	and	CC
40318	4838	22	100	100	CD
40318	4838	23	represents	represent	VBZ
40318	4838	24	the	the	DT
40318	4838	25	specific	specific	JJ
40318	4838	26	gravity	gravity	NN
40318	4838	27	of	of	IN
40318	4838	28	1.029	1.029	CD
40318	4838	29	.	.	.
40318	4839	1	On	on	IN
40318	4839	2	the	the	DT
40318	4839	3	Board	Board	NNP
40318	4839	4	of	of	IN
40318	4839	5	Health	Health	NNP
40318	4839	6	lactometer	lactometer	RBR
40318	4839	7	,	,	,
40318	4839	8	the	the	DT
40318	4839	9	100	100	CD
40318	4839	10	degrees	degree	NNS
40318	4839	11	or	or	CC
40318	4839	12	divisions	division	NNS
40318	4839	13	from	from	IN
40318	4839	14	0	0	CD
40318	4839	15	to	to	TO
40318	4839	16	100	100	CD
40318	4839	17	equal	equal	JJ
40318	4839	18	29	29	CD
40318	4839	19	divisions	division	NNS
40318	4839	20	on	on	IN
40318	4839	21	the	the	DT
40318	4839	22	Quevenne	Quevenne	NNP
40318	4839	23	.	.	.
40318	4840	1	Therefore	therefore	RB
40318	4840	2	,	,	,
40318	4840	3	one	one	CD
40318	4840	4	division	division	NN
40318	4840	5	on	on	IN
40318	4840	6	the	the	DT
40318	4840	7	Board	Board	NNP
40318	4840	8	of	of	IN
40318	4840	9	Health	Health	NNP
40318	4840	10	equals	equal	VBZ
40318	4840	11	0.29	0.29	CD
40318	4840	12	of	of	IN
40318	4840	13	a	a	DT
40318	4840	14	division	division	NN
40318	4840	15	on	on	IN
40318	4840	16	the	the	DT
40318	4840	17	Quevenne	Quevenne	NNP
40318	4840	18	.	.	.
40318	4841	1	To	to	TO
40318	4841	2	convert	convert	VB
40318	4841	3	Board	Board	NNP
40318	4841	4	of	of	IN
40318	4841	5	Health	Health	NNP
40318	4841	6	reading	read	VBG
40318	4841	7	to	to	IN
40318	4841	8	Quevenne	Quevenne	NNP
40318	4841	9	,	,	,
40318	4841	10	multiply	multiply	VB
40318	4841	11	by	by	IN
40318	4841	12	0.29	0.29	CD
40318	4841	13	and	and	CC
40318	4841	14	to	to	TO
40318	4841	15	convert	convert	VB
40318	4841	16	Quevenne	Quevenne	NNP
40318	4841	17	to	to	IN
40318	4841	18	Board	Board	NNP
40318	4841	19	of	of	IN
40318	4841	20	Health	Health	NNP
40318	4841	21	,	,	,
40318	4841	22	divide	divide	NN
40318	4841	23	by	by	IN
40318	4841	24	0.29	0.29	CD
40318	4841	25	.	.	.
40318	4842	1	The	the	DT
40318	4842	2	correction	correction	NN
40318	4842	3	for	for	IN
40318	4842	4	temperatures	temperature	NNS
40318	4842	5	above	above	IN
40318	4842	6	or	or	CC
40318	4842	7	below	below	IN
40318	4842	8	60	60	CD
40318	4842	9	°	°	,
40318	4842	10	F.	F.	NNP
40318	4842	11	is	be	VBZ
40318	4842	12	made	make	VBN
40318	4842	13	the	the	DT
40318	4842	14	same	same	JJ
40318	4842	15	as	as	IN
40318	4842	16	with	with	IN
40318	4842	17	the	the	DT
40318	4842	18	Quevenne	Quevenne	NNP
40318	4842	19	,	,	,
40318	4842	20	except	except	IN
40318	4842	21	0.3	0.3	CD
40318	4842	22	is	be	VBZ
40318	4842	23	added	add	VBN
40318	4842	24	or	or	CC
40318	4842	25	subtracted	subtract	VBN
40318	4842	26	from	from	IN
40318	4842	27	the	the	DT
40318	4842	28	reading	reading	NN
40318	4842	29	instead	instead	RB
40318	4842	30	of	of	IN
40318	4842	31	0.1	0.1	CD
40318	4842	32	as	as	IN
40318	4842	33	with	with	IN
40318	4842	34	the	the	DT
40318	4842	35	Quevenne	Quevenne	NNP
40318	4842	36	.	.	.
40318	4843	1	+319	+319	NNP
40318	4843	2	.	.	.
40318	4844	1	Calculating	calculate	VBG
40318	4844	2	the	the	DT
40318	4844	3	solids	solid	NNS
40318	4844	4	not	not	RB
40318	4844	5	fat	fat	JJ
40318	4844	6	in	in	IN
40318	4844	7	the	the	DT
40318	4844	8	milk.+--When	milk.+--when	NN
40318	4844	9	the	the	DT
40318	4844	10	lactometer	lactomet	JJR
40318	4844	11	reading	reading	NN
40318	4844	12	and	and	CC
40318	4844	13	fat	fat	NN
40318	4844	14	-	-	HYPH
40318	4844	15	content	content	NN
40318	4844	16	of	of	IN
40318	4844	17	the	the	DT
40318	4844	18	milk	milk	NN
40318	4844	19	are	be	VBP
40318	4844	20	known	know	VBN
40318	4844	21	,	,	,
40318	4844	22	there	there	EX
40318	4844	23	are	be	VBP
40318	4844	24	several	several	JJ
40318	4844	25	formulas	formula	NNS
40318	4844	26	for	for	IN
40318	4844	27	calculating	calculate	VBG
40318	4844	28	the	the	DT
40318	4844	29	solids	solid	NNS
40318	4844	30	not	not	RB
40318	4844	31	fat	fat	JJ
40318	4844	32	.	.	.
40318	4845	1	In	in	IN
40318	4845	2	the	the	DT
40318	4845	3	following	follow	VBG
40318	4845	4	formulas	formula	NNS
40318	4845	5	,	,	,
40318	4845	6	L	L	NNP
40318	4845	7	equals	equal	VBZ
40318	4845	8	Quevenne	Quevenne	NNP
40318	4845	9	lactometer	lactometer	NN
40318	4845	10	reading	read	VBG
40318	4845	11	at	at	IN
40318	4845	12	60	60	CD
40318	4845	13	°	°	,
40318	4845	14	F.	F.	NNP
40318	4845	15	,	,	,
40318	4845	16	and	and	CC
40318	4845	17	F	F	NNP
40318	4845	18	equals	equal	VBZ
40318	4845	19	the	the	DT
40318	4845	20	percentage	percentage	NN
40318	4845	21	of	of	IN
40318	4845	22	fat	fat	NN
40318	4845	23	in	in	IN
40318	4845	24	the	the	DT
40318	4845	25	milk	milk	NN
40318	4845	26	:	:	:
40318	4845	27	L	l	NN
40318	4845	28	+	+	CC
40318	4845	29	0.7	0.7	CD
40318	4845	30	F	f	NN
40318	4845	31	---------	---------	NFP
40318	4845	32	=	=	SYM
40318	4845	33	S.N.F	S.N.F	NNP
40318	4845	34	3.8	3.8	CD
40318	4845	35	L	l	NN
40318	4845	36	+	+	CC
40318	4845	37	F	f	NN
40318	4845	38	-----	-----	:
40318	4845	39	=	=	SYM
40318	4845	40	S.N.F.	s.n.f.	NN
40318	4846	1	4	4	CD
40318	4846	2	L	L	NNP
40318	4846	3	-	-	HYPH
40318	4846	4	+	+	SYM
40318	4846	5	0.2	0.2	CD
40318	4846	6	F	f	NN
40318	4846	7	+	+	CC
40318	4846	8	0.14	0.14	CD
40318	4846	9	=	=	-RRB-
40318	4846	10	S.N.F.	s.n.f.	NN
40318	4847	1	4	4	CD
40318	4847	2	+320	+320	NNP
40318	4847	3	.	.	.
40318	4848	1	Testing	test	VBG
40318	4848	2	cheese	cheese	NN
40318	4848	3	for	for	IN
40318	4848	4	moisture.+[135]--There	moisture.+[135]--there	CD
40318	4848	5	are	be	VBP
40318	4848	6	two	two	CD
40318	4848	7	methods	method	NNS
40318	4848	8	of	of	IN
40318	4848	9	testing	test	VBG
40318	4848	10	cheese	cheese	NN
40318	4848	11	for	for	IN
40318	4848	12	moisture	moisture	NN
40318	4848	13	.	.	.
40318	4849	1	The	the	DT
40318	4849	2	following	follow	VBG
40318	4849	3	is	be	VBZ
40318	4849	4	a	a	DT
40318	4849	5	simple	simple	JJ
40318	4849	6	test	test	NN
40318	4849	7	devised	devise	VBN
40318	4849	8	by	by	IN
40318	4849	9	H.	H.	NNP
40318	4849	10	C.	C.	NNP
40318	4849	11	Troy	Troy	NNP
40318	4849	12	:	:	:
40318	4849	13	The	the	DT
40318	4849	14	ordinary	ordinary	JJ
40318	4849	15	butter	butter	NN
40318	4849	16	moisture	moisture	NN
40318	4849	17	test	test	NN
40318	4849	18	,	,	,
40318	4849	19	in	in	IN
40318	4849	20	which	which	WDT
40318	4849	21	a	a	DT
40318	4849	22	metal	metal	NN
40318	4849	23	cup	cup	NN
40318	4849	24	is	be	VBZ
40318	4849	25	heated	heat	VBN
40318	4849	26	over	over	IN
40318	4849	27	a	a	DT
40318	4849	28	flame	flame	NN
40318	4849	29	,	,	,
40318	4849	30	can	can	MD
40318	4849	31	not	not	RB
40318	4849	32	be	be	VB
40318	4849	33	used	use	VBN
40318	4849	34	for	for	IN
40318	4849	35	determining	determine	VBG
40318	4849	36	the	the	DT
40318	4849	37	percentage	percentage	NN
40318	4849	38	of	of	IN
40318	4849	39	water	water	NN
40318	4849	40	in	in	IN
40318	4849	41	cheese	cheese	NN
40318	4849	42	because	because	IN
40318	4849	43	the	the	DT
40318	4849	44	high	high	JJ
40318	4849	45	temperature	temperature	NN
40318	4849	46	developed	develop	VBN
40318	4849	47	in	in	IN
40318	4849	48	operating	operate	VBG
40318	4849	49	that	that	IN
40318	4849	50	test	test	NN
40318	4849	51	drives	drive	VBZ
40318	4849	52	from	from	IN
40318	4849	53	he	-PRON-	PRP
40318	4849	54	cheese	cheese	VB
40318	4849	55	other	other	JJ
40318	4849	56	substances	substance	NNS
40318	4849	57	with	with	IN
40318	4849	58	the	the	DT
40318	4849	59	water	water	NN
40318	4849	60	.	.	.
40318	4850	1	Also	also	RB
40318	4850	2	,	,	,
40318	4850	3	particles	particle	NNS
40318	4850	4	are	be	VBP
40318	4850	5	lost	lose	VBN
40318	4850	6	by	by	IN
40318	4850	7	spattering	spatter	VBG
40318	4850	8	when	when	WRB
40318	4850	9	the	the	DT
40318	4850	10	cheese	cheese	NN
40318	4850	11	is	be	VBZ
40318	4850	12	heated	heat	VBN
40318	4850	13	with	with	IN
40318	4850	14	any	any	DT
40318	4850	15	degree	degree	NN
40318	4850	16	of	of	IN
40318	4850	17	rapidity	rapidity	NN
40318	4850	18	in	in	IN
40318	4850	19	the	the	DT
40318	4850	20	shallow	shallow	JJ
40318	4850	21	butter	butter	NN
40318	4850	22	-	-	HYPH
40318	4850	23	moisture	moisture	NN
40318	4850	24	cups	cup	NNS
40318	4850	25	.	.	.
40318	4851	1	To	to	TO
40318	4851	2	overcome	overcome	VB
40318	4851	3	these	these	DT
40318	4851	4	difficulties	difficulty	NNS
40318	4851	5	,	,	,
40318	4851	6	the	the	DT
40318	4851	7	new	new	JJ
40318	4851	8	method	method	NN
40318	4851	9	here	here	RB
40318	4851	10	described	describe	VBN
40318	4851	11	has	have	VBZ
40318	4851	12	been	be	VBN
40318	4851	13	developed	develop	VBN
40318	4851	14	for	for	IN
40318	4851	15	the	the	DT
40318	4851	16	purpose	purpose	NN
40318	4851	17	of	of	IN
40318	4851	18	determining	determine	VBG
40318	4851	19	the	the	DT
40318	4851	20	percentage	percentage	NN
40318	4851	21	of	of	IN
40318	4851	22	moisture	moisture	NN
40318	4851	23	in	in	IN
40318	4851	24	cheese	cheese	NN
40318	4851	25	.	.	.
40318	4852	1	The	the	DT
40318	4852	2	apparatus	apparatus	NN
40318	4852	3	consists	consist	VBZ
40318	4852	4	of	of	IN
40318	4852	5	:	:	:
40318	4852	6	1	1	CD
40318	4852	7	double	double	JJ
40318	4852	8	-	-	HYPH
40318	4852	9	walled	walled	JJ
40318	4852	10	copper	copper	NN
40318	4852	11	drying	drying	NN
40318	4852	12	cup	cup	NNP
40318	4852	13	1	1	CD
40318	4852	14	centigrade	centigrade	NN
40318	4852	15	thermometer	thermometer	NN
40318	4852	16	registering	register	VBG
40318	4852	17	to	to	IN
40318	4852	18	200	200	CD
40318	4852	19	°	°	,
40318	4852	20	1	1	CD
40318	4852	21	alcohol	alcohol	NN
40318	4852	22	lamp	lamp	NN
40318	4852	23	1	1	CD
40318	4852	24	tripod	tripod	NN
40318	4852	25	1	1	CD
40318	4852	26	special	special	JJ
40318	4852	27	flask	flask	NN
40318	4852	28	1	1	CD
40318	4852	29	scales	scale	NNS
40318	4852	30	sensitive	sensitive	JJ
40318	4852	31	to	to	IN
40318	4852	32	0.01	0.01	CD
40318	4852	33	gram	gram	NN
40318	4852	34	1	1	CD
40318	4852	35	set	set	NN
40318	4852	36	of	of	IN
40318	4852	37	weights	weight	NNS
40318	4852	38	,	,	,
40318	4852	39	0.01	0.01	CD
40318	4852	40	to	to	TO
40318	4852	41	100	100	CD
40318	4852	42	grams	gram	NNS
40318	4852	43	The	the	DT
40318	4852	44	body	body	NN
40318	4852	45	of	of	IN
40318	4852	46	the	the	DT
40318	4852	47	copper	copper	NN
40318	4852	48	drying	drying	NN
40318	4852	49	cup	cup	NN
40318	4852	50	may	may	MD
40318	4852	51	be	be	VB
40318	4852	52	made	make	VBN
40318	4852	53	in	in	IN
40318	4852	54	two	two	CD
40318	4852	55	parts	part	NNS
40318	4852	56	.	.	.
40318	4853	1	One	one	CD
40318	4853	2	of	of	IN
40318	4853	3	the	the	DT
40318	4853	4	parts	part	NNS
40318	4853	5	is	be	VBZ
40318	4853	6	a	a	DT
40318	4853	7	jacket	jacket	NN
40318	4853	8	that	that	WDT
40318	4853	9	forms	form	VBZ
40318	4853	10	the	the	DT
40318	4853	11	outer	outer	JJ
40318	4853	12	wall	wall	NN
40318	4853	13	of	of	IN
40318	4853	14	the	the	DT
40318	4853	15	apparatus	apparatus	NN
40318	4853	16	.	.	.
40318	4854	1	It	-PRON-	PRP
40318	4854	2	has	have	VBZ
40318	4854	3	a	a	DT
40318	4854	4	flat	flat	JJ
40318	4854	5	bottom	bottom	NN
40318	4854	6	4½	4½	NN
40318	4854	7	inches	inch	NNS
40318	4854	8	in	in	IN
40318	4854	9	diameter	diameter	NN
40318	4854	10	,	,	,
40318	4854	11	and	and	CC
40318	4854	12	the	the	DT
40318	4854	13	perpendicular	perpendicular	JJ
40318	4854	14	wall	wall	NN
40318	4854	15	is	be	VBZ
40318	4854	16	4½	4½	NN
40318	4854	17	inches	inch	NNS
40318	4854	18	in	in	IN
40318	4854	19	height	height	NN
40318	4854	20	.	.	.
40318	4855	1	The	the	DT
40318	4855	2	inner	inner	JJ
40318	4855	3	part	part	NN
40318	4855	4	of	of	IN
40318	4855	5	the	the	DT
40318	4855	6	cup	cup	NN
40318	4855	7	must	must	MD
40318	4855	8	have	have	VB
40318	4855	9	a	a	DT
40318	4855	10	flat	flat	JJ
40318	4855	11	bottom	bottom	NN
40318	4855	12	2¾	2¾	NN
40318	4855	13	inches	inch	NNS
40318	4855	14	in	in	IN
40318	4855	15	diameter	diameter	NN
40318	4855	16	and	and	CC
40318	4855	17	a	a	DT
40318	4855	18	side	side	NN
40318	4855	19	wall	wall	NN
40318	4855	20	3¾	3¾	NNP
40318	4855	21	inches	inch	NNS
40318	4855	22	high	high	JJ
40318	4855	23	.	.	.
40318	4856	1	A	a	DT
40318	4856	2	flange	flange	NN
40318	4856	3	attached	attach	VBN
40318	4856	4	to	to	IN
40318	4856	5	the	the	DT
40318	4856	6	upper	upper	JJ
40318	4856	7	rim	rim	NN
40318	4856	8	of	of	IN
40318	4856	9	the	the	DT
40318	4856	10	inner	inner	JJ
40318	4856	11	part	part	NN
40318	4856	12	extends	extend	VBZ
40318	4856	13	out	out	RP
40318	4856	14	at	at	IN
40318	4856	15	right	right	JJ
40318	4856	16	angles	angle	NNS
40318	4856	17	to	to	IN
40318	4856	18	the	the	DT
40318	4856	19	cup	cup	NN
40318	4856	20	wall	wall	NN
40318	4856	21	and	and	CC
40318	4856	22	forms	form	VBZ
40318	4856	23	a	a	DT
40318	4856	24	cover	cover	NN
40318	4856	25	for	for	IN
40318	4856	26	the	the	DT
40318	4856	27	space	space	NN
40318	4856	28	between	between	IN
40318	4856	29	the	the	DT
40318	4856	30	walls	wall	NNS
40318	4856	31	when	when	WRB
40318	4856	32	the	the	DT
40318	4856	33	two	two	CD
40318	4856	34	parts	part	NNS
40318	4856	35	are	be	VBP
40318	4856	36	put	put	VBN
40318	4856	37	together	together	RB
40318	4856	38	.	.	.
40318	4857	1	The	the	DT
40318	4857	2	flange	flange	NN
40318	4857	3	is	be	VBZ
40318	4857	4	bent	bent	JJ
40318	4857	5	down	down	RP
40318	4857	6	around	around	IN
40318	4857	7	its	-PRON-	PRP$
40318	4857	8	outer	outer	JJ
40318	4857	9	edge	edge	NN
40318	4857	10	to	to	TO
40318	4857	11	make	make	VB
40318	4857	12	it	-PRON-	PRP
40318	4857	13	fit	fit	VB
40318	4857	14	snugly	snugly	RB
40318	4857	15	over	over	IN
40318	4857	16	the	the	DT
40318	4857	17	upper	upper	JJ
40318	4857	18	rim	rim	NN
40318	4857	19	of	of	IN
40318	4857	20	the	the	DT
40318	4857	21	outer	outer	JJ
40318	4857	22	jacket	jacket	NN
40318	4857	23	.	.	.
40318	4858	1	It	-PRON-	PRP
40318	4858	2	thus	thus	RB
40318	4858	3	holds	hold	VBZ
40318	4858	4	the	the	DT
40318	4858	5	inner	inner	JJ
40318	4858	6	cup	cup	NN
40318	4858	7	securely	securely	RB
40318	4858	8	in	in	IN
40318	4858	9	place	place	NN
40318	4858	10	,	,	,
40318	4858	11	leaving	leave	VBG
40318	4858	12	a	a	DT
40318	4858	13	space	space	NN
40318	4858	14	about	about	IN
40318	4858	15	¾	¾	NNP
40318	4858	16	inch	inch	NN
40318	4858	17	wide	wide	JJ
40318	4858	18	for	for	IN
40318	4858	19	oil	oil	NN
40318	4858	20	between	between	IN
40318	4858	21	the	the	DT
40318	4858	22	walls	wall	NNS
40318	4858	23	and	and	CC
40318	4858	24	bottoms	bottom	NNS
40318	4858	25	,	,	,
40318	4858	26	and	and	CC
40318	4858	27	permits	permit	VBZ
40318	4858	28	the	the	DT
40318	4858	29	apparatus	apparatus	NN
40318	4858	30	to	to	TO
40318	4858	31	be	be	VB
40318	4858	32	taken	take	VBN
40318	4858	33	apart	apart	RB
40318	4858	34	readily	readily	RB
40318	4858	35	.	.	.
40318	4859	1	A	a	DT
40318	4859	2	circular	circular	JJ
40318	4859	3	opening	opening	NN
40318	4859	4	about	about	IN
40318	4859	5	½	½	JJ
40318	4859	6	inch	inch	NN
40318	4859	7	in	in	IN
40318	4859	8	diameter	diameter	NN
40318	4859	9	is	be	VBZ
40318	4859	10	made	make	VBN
40318	4859	11	through	through	IN
40318	4859	12	the	the	DT
40318	4859	13	flange	flange	NN
40318	4859	14	to	to	TO
40318	4859	15	permit	permit	VB
40318	4859	16	the	the	DT
40318	4859	17	insertion	insertion	NN
40318	4859	18	of	of	IN
40318	4859	19	a	a	DT
40318	4859	20	thermometer	thermometer	NN
40318	4859	21	for	for	IN
40318	4859	22	taking	take	VBG
40318	4859	23	the	the	DT
40318	4859	24	temperature	temperature	NN
40318	4859	25	of	of	IN
40318	4859	26	the	the	DT
40318	4859	27	oil	oil	NN
40318	4859	28	or	or	CC
40318	4859	29	the	the	DT
40318	4859	30	melted	melted	JJ
40318	4859	31	fat	fat	NN
40318	4859	32	which	which	WDT
40318	4859	33	is	be	VBZ
40318	4859	34	used	use	VBN
40318	4859	35	in	in	IN
40318	4859	36	the	the	DT
40318	4859	37	space	space	NN
40318	4859	38	between	between	IN
40318	4859	39	the	the	DT
40318	4859	40	walls	wall	NNS
40318	4859	41	.	.	.
40318	4860	1	Lard	lard	NN
40318	4860	2	or	or	CC
40318	4860	3	tallow	tallow	NN
40318	4860	4	serves	serve	VBZ
40318	4860	5	best	well	RBS
40318	4860	6	for	for	IN
40318	4860	7	use	use	NN
40318	4860	8	in	in	IN
40318	4860	9	this	this	DT
40318	4860	10	space	space	NN
40318	4860	11	;	;	:
40318	4860	12	a	a	DT
40318	4860	13	readily	readily	RB
40318	4860	14	inflammable	inflammable	JJ
40318	4860	15	oil	oil	NN
40318	4860	16	should	should	MD
40318	4860	17	not	not	RB
40318	4860	18	be	be	VB
40318	4860	19	employed	employ	VBN
40318	4860	20	.	.	.
40318	4861	1	The	the	DT
40318	4861	2	thermometer	thermometer	NN
40318	4861	3	may	may	MD
40318	4861	4	be	be	VB
40318	4861	5	permanently	permanently	RB
40318	4861	6	held	hold	VBN
40318	4861	7	in	in	IN
40318	4861	8	place	place	NN
40318	4861	9	by	by	IN
40318	4861	10	passing	pass	VBG
40318	4861	11	it	-PRON-	PRP
40318	4861	12	snugly	snugly	RB
40318	4861	13	through	through	IN
40318	4861	14	a	a	DT
40318	4861	15	hole	hole	NN
40318	4861	16	bored	bore	VBN
40318	4861	17	in	in	IN
40318	4861	18	a	a	DT
40318	4861	19	cork	cork	NN
40318	4861	20	,	,	,
40318	4861	21	the	the	DT
40318	4861	22	cork	cork	NN
40318	4861	23	being	be	VBG
40318	4861	24	then	then	RB
40318	4861	25	fitted	fit	VBN
40318	4861	26	into	into	IN
40318	4861	27	the	the	DT
40318	4861	28	hole	hole	NN
40318	4861	29	through	through	IN
40318	4861	30	the	the	DT
40318	4861	31	flange	flange	NN
40318	4861	32	.	.	.
40318	4862	1	A	a	DT
40318	4862	2	flat	flat	JJ
40318	4862	3	metal	metal	NN
40318	4862	4	cover	cover	NN
40318	4862	5	is	be	VBZ
40318	4862	6	placed	place	VBN
40318	4862	7	on	on	IN
40318	4862	8	the	the	DT
40318	4862	9	cup	cup	NN
40318	4862	10	when	when	WRB
40318	4862	11	making	make	VBG
40318	4862	12	a	a	DT
40318	4862	13	test	test	NN
40318	4862	14	.	.	.
40318	4863	1	This	this	DT
40318	4863	2	cover	cover	NN
40318	4863	3	has	have	VBZ
40318	4863	4	a	a	DT
40318	4863	5	hole	hole	NN
40318	4863	6	through	through	IN
40318	4863	7	the	the	DT
40318	4863	8	center	center	NN
40318	4863	9	just	just	RB
40318	4863	10	large	large	JJ
40318	4863	11	enough	enough	RB
40318	4863	12	to	to	TO
40318	4863	13	permit	permit	VB
40318	4863	14	the	the	DT
40318	4863	15	neck	neck	NN
40318	4863	16	of	of	IN
40318	4863	17	the	the	DT
40318	4863	18	drying	drying	NN
40318	4863	19	flask	flask	NN
40318	4863	20	to	to	TO
40318	4863	21	extend	extend	VB
40318	4863	22	up	up	RP
40318	4863	23	through	through	IN
40318	4863	24	it	-PRON-	PRP
40318	4863	25	.	.	.
40318	4864	1	The	the	DT
40318	4864	2	cover	cover	NN
40318	4864	3	assists	assist	NNS
40318	4864	4	in	in	IN
40318	4864	5	keeping	keep	VBG
40318	4864	6	the	the	DT
40318	4864	7	body	body	NN
40318	4864	8	of	of	IN
40318	4864	9	the	the	DT
40318	4864	10	flask	flask	NN
40318	4864	11	at	at	IN
40318	4864	12	a	a	DT
40318	4864	13	constant	constant	JJ
40318	4864	14	temperature	temperature	NN
40318	4864	15	by	by	IN
40318	4864	16	preventing	prevent	VBG
40318	4864	17	the	the	DT
40318	4864	18	entrance	entrance	NN
40318	4864	19	of	of	IN
40318	4864	20	cold	cold	JJ
40318	4864	21	air	air	NN
40318	4864	22	currents	current	NNS
40318	4864	23	.	.	.
40318	4865	1	The	the	DT
40318	4865	2	thermometer	thermometer	NN
40318	4865	3	should	should	MD
40318	4865	4	register	register	VB
40318	4865	5	changes	change	NNS
40318	4865	6	in	in	IN
40318	4865	7	temperature	temperature	NN
40318	4865	8	between	between	IN
40318	4865	9	zero	zero	CD
40318	4865	10	and	and	CC
40318	4865	11	200	200	CD
40318	4865	12	°	°	,
40318	4865	13	C.	C.	NNP
40318	4865	14	The	the	DT
40318	4865	15	alcohol	alcohol	NN
40318	4865	16	lamp	lamp	NN
40318	4865	17	should	should	MD
40318	4865	18	yield	yield	VB
40318	4865	19	a	a	DT
40318	4865	20	flame	flame	NN
40318	4865	21	about	about	IN
40318	4865	22	¼	¼	JJ
40318	4865	23	inch	inch	NN
40318	4865	24	in	in	IN
40318	4865	25	diameter	diameter	NN
40318	4865	26	and	and	CC
40318	4865	27	¾	¾	NNP
40318	4865	28	inch	inch	NN
40318	4865	29	high	high	JJ
40318	4865	30	.	.	.
40318	4866	1	The	the	DT
40318	4866	2	tripod	tripod	NN
40318	4866	3	should	should	MD
40318	4866	4	be	be	VB
40318	4866	5	about	about	RB
40318	4866	6	6	6	CD
40318	4866	7	inches	inch	NNS
40318	4866	8	high	high	JJ
40318	4866	9	and	and	CC
40318	4866	10	of	of	IN
40318	4866	11	proper	proper	JJ
40318	4866	12	diameter	diameter	NN
40318	4866	13	at	at	IN
40318	4866	14	the	the	DT
40318	4866	15	top	top	NN
40318	4866	16	to	to	TO
40318	4866	17	support	support	VB
40318	4866	18	the	the	DT
40318	4866	19	oil	oil	NN
40318	4866	20	bath	bath	NN
40318	4866	21	.	.	.
40318	4867	1	An	an	DT
40318	4867	2	ordinary	ordinary	JJ
40318	4867	3	flat	flat	JJ
40318	4867	4	-	-	HYPH
40318	4867	5	bottom	bottom	NN
40318	4867	6	glass	glass	NN
40318	4867	7	Erlenmeyer	Erlenmeyer	NNP
40318	4867	8	flask	flask	NN
40318	4867	9	,	,	,
40318	4867	10	of	of	IN
40318	4867	11	such	such	PDT
40318	4867	12	a	a	DT
40318	4867	13	diameter	diameter	NN
40318	4867	14	as	as	IN
40318	4867	15	to	to	TO
40318	4867	16	fit	fit	VB
40318	4867	17	neatly	neatly	RB
40318	4867	18	into	into	IN
40318	4867	19	the	the	DT
40318	4867	20	oil	oil	NN
40318	4867	21	-	-	HYPH
40318	4867	22	bath	bath	NN
40318	4867	23	cup	cup	NN
40318	4867	24	,	,	,
40318	4867	25	may	may	MD
40318	4867	26	be	be	VB
40318	4867	27	used	use	VBN
40318	4867	28	to	to	TO
40318	4867	29	hold	hold	VB
40318	4867	30	the	the	DT
40318	4867	31	cheese	cheese	NN
40318	4867	32	during	during	IN
40318	4867	33	the	the	DT
40318	4867	34	drying	drying	NN
40318	4867	35	operation	operation	NN
40318	4867	36	;	;	:
40318	4867	37	but	but	CC
40318	4867	38	a	a	DT
40318	4867	39	special	special	JJ
40318	4867	40	glass	glass	NN
40318	4867	41	flask	flask	NN
40318	4867	42	serves	serve	VBZ
40318	4867	43	better	well	RBR
40318	4867	44	.	.	.
40318	4868	1	It	-PRON-	PRP
40318	4868	2	is	be	VBZ
40318	4868	3	made	make	VBN
40318	4868	4	with	with	IN
40318	4868	5	a	a	DT
40318	4868	6	flat	flat	JJ
40318	4868	7	bottom	bottom	NN
40318	4868	8	2½	2½	CD
40318	4868	9	inches	inch	NNS
40318	4868	10	in	in	IN
40318	4868	11	diameter	diameter	NN
40318	4868	12	,	,	,
40318	4868	13	which	which	WDT
40318	4868	14	will	will	MD
40318	4868	15	fit	fit	VB
40318	4868	16	into	into	IN
40318	4868	17	the	the	DT
40318	4868	18	cup	cup	NN
40318	4868	19	of	of	IN
40318	4868	20	the	the	DT
40318	4868	21	drying	drying	NN
40318	4868	22	apparatus	apparatus	NN
40318	4868	23	.	.	.
40318	4869	1	The	the	DT
40318	4869	2	side	side	NN
40318	4869	3	walls	wall	NNS
40318	4869	4	of	of	IN
40318	4869	5	this	this	DT
40318	4869	6	flask	flask	NN
40318	4869	7	should	should	MD
40318	4869	8	be	be	VB
40318	4869	9	perpendicular	perpendicular	JJ
40318	4869	10	for	for	IN
40318	4869	11	about	about	RB
40318	4869	12	1	1	CD
40318	4869	13	inch	inch	NN
40318	4869	14	,	,	,
40318	4869	15	when	when	WRB
40318	4869	16	they	-PRON-	PRP
40318	4869	17	should	should	MD
40318	4869	18	begin	begin	VB
40318	4869	19	to	to	TO
40318	4869	20	slope	slope	VB
40318	4869	21	in	in	IN
40318	4869	22	toward	toward	IN
40318	4869	23	the	the	DT
40318	4869	24	base	base	NN
40318	4869	25	of	of	IN
40318	4869	26	the	the	DT
40318	4869	27	neck	neck	NN
40318	4869	28	,	,	,
40318	4869	29	which	which	WDT
40318	4869	30	should	should	MD
40318	4869	31	be	be	VB
40318	4869	32	located	locate	VBN
40318	4869	33	about	about	RB
40318	4869	34	2	2	CD
40318	4869	35	inches	inch	NNS
40318	4869	36	above	above	IN
40318	4869	37	the	the	DT
40318	4869	38	bottom	bottom	NN
40318	4869	39	.	.	.
40318	4870	1	The	the	DT
40318	4870	2	neck	neck	NN
40318	4870	3	of	of	IN
40318	4870	4	the	the	DT
40318	4870	5	flask	flask	NN
40318	4870	6	should	should	MD
40318	4870	7	be	be	VB
40318	4870	8	1	1	CD
40318	4870	9	inch	inch	NN
40318	4870	10	in	in	IN
40318	4870	11	diameter	diameter	NN
40318	4870	12	,	,	,
40318	4870	13	with	with	IN
40318	4870	14	perpendicular	perpendicular	JJ
40318	4870	15	walls	wall	NNS
40318	4870	16	,	,	,
40318	4870	17	and	and	CC
40318	4870	18	its	-PRON-	PRP$
40318	4870	19	length	length	NN
40318	4870	20	should	should	MD
40318	4870	21	give	give	VB
40318	4870	22	the	the	DT
40318	4870	23	flask	flask	NN
40318	4870	24	a	a	DT
40318	4870	25	total	total	JJ
40318	4870	26	height	height	NN
40318	4870	27	of	of	IN
40318	4870	28	4¾	4¾	CD
40318	4870	29	inches	inch	NNS
40318	4870	30	.	.	.
40318	4871	1	When	when	WRB
40318	4871	2	the	the	DT
40318	4871	3	apparatus	apparatus	NN
40318	4871	4	(	(	-LRB-
40318	4871	5	Fig	fig	NN
40318	4871	6	.	.	.
40318	4872	1	73	73	LS
40318	4872	2	)	)	-RRB-
40318	4872	3	is	be	VBZ
40318	4872	4	put	put	VBN
40318	4872	5	together	together	RB
40318	4872	6	for	for	IN
40318	4872	7	the	the	DT
40318	4872	8	first	first	JJ
40318	4872	9	time	time	NN
40318	4872	10	,	,	,
40318	4872	11	the	the	DT
40318	4872	12	melted	melt	VBN
40318	4872	13	fat	fat	NN
40318	4872	14	or	or	CC
40318	4872	15	oil	oil	NN
40318	4872	16	may	may	MD
40318	4872	17	be	be	VB
40318	4872	18	placed	place	VBN
40318	4872	19	in	in	IN
40318	4872	20	the	the	DT
40318	4872	21	outer	outer	JJ
40318	4872	22	jacket	jacket	NN
40318	4872	23	and	and	CC
40318	4872	24	the	the	DT
40318	4872	25	inner	inner	JJ
40318	4872	26	cup	cup	NN
40318	4872	27	may	may	MD
40318	4872	28	then	then	RB
40318	4872	29	be	be	VB
40318	4872	30	fitted	fit	VBN
40318	4872	31	into	into	IN
40318	4872	32	position	position	NN
40318	4872	33	,	,	,
40318	4872	34	or	or	CC
40318	4872	35	the	the	DT
40318	4872	36	parts	part	NNS
40318	4872	37	may	may	MD
40318	4872	38	be	be	VB
40318	4872	39	put	put	VBN
40318	4872	40	together	together	RP
40318	4872	41	first	first	RB
40318	4872	42	and	and	CC
40318	4872	43	the	the	DT
40318	4872	44	oil	oil	NN
40318	4872	45	then	then	RB
40318	4872	46	poured	pour	VBD
40318	4872	47	into	into	IN
40318	4872	48	the	the	DT
40318	4872	49	space	space	NN
40318	4872	50	between	between	IN
40318	4872	51	the	the	DT
40318	4872	52	cup	cup	NN
40318	4872	53	walls	wall	NNS
40318	4872	54	through	through	IN
40318	4872	55	the	the	DT
40318	4872	56	opening	opening	NN
40318	4872	57	where	where	WRB
40318	4872	58	the	the	DT
40318	4872	59	thermometer	thermometer	NN
40318	4872	60	is	be	VBZ
40318	4872	61	to	to	TO
40318	4872	62	be	be	VB
40318	4872	63	placed	place	VBN
40318	4872	64	.	.	.
40318	4873	1	The	the	DT
40318	4873	2	oil	oil	NN
40318	4873	3	should	should	MD
40318	4873	4	fill	fill	VB
40318	4873	5	the	the	DT
40318	4873	6	space	space	NN
40318	4873	7	to	to	IN
40318	4873	8	within	within	IN
40318	4873	9	an	an	DT
40318	4873	10	inch	inch	NN
40318	4873	11	of	of	IN
40318	4873	12	the	the	DT
40318	4873	13	top	top	NN
40318	4873	14	.	.	.
40318	4874	1	The	the	DT
40318	4874	2	cork	cork	NN
40318	4874	3	through	through	IN
40318	4874	4	which	which	WDT
40318	4874	5	the	the	DT
40318	4874	6	thermometer	thermometer	NN
40318	4874	7	has	have	VBZ
40318	4874	8	been	be	VBN
40318	4874	9	passed	pass	VBN
40318	4874	10	is	be	VBZ
40318	4874	11	then	then	RB
40318	4874	12	fitted	fit	VBN
40318	4874	13	into	into	IN
40318	4874	14	the	the	DT
40318	4874	15	opening	opening	NN
40318	4874	16	.	.	.
40318	4875	1	The	the	DT
40318	4875	2	thermometer	thermometer	NN
40318	4875	3	bulb	bulb	NN
40318	4875	4	should	should	MD
40318	4875	5	be	be	VB
40318	4875	6	placed	place	VBN
40318	4875	7	in	in	IN
40318	4875	8	the	the	DT
40318	4875	9	oil	oil	NN
40318	4875	10	about	about	IN
40318	4875	11	half	half	PDT
40318	4875	12	an	an	DT
40318	4875	13	inch	inch	NN
40318	4875	14	above	above	IN
40318	4875	15	the	the	DT
40318	4875	16	bottom	bottom	NN
40318	4875	17	of	of	IN
40318	4875	18	the	the	DT
40318	4875	19	outer	outer	JJ
40318	4875	20	jacket	jacket	NN
40318	4875	21	.	.	.
40318	4876	1	The	the	DT
40318	4876	2	apparatus	apparatus	NN
40318	4876	3	is	be	VBZ
40318	4876	4	then	then	RB
40318	4876	5	placed	place	VBN
40318	4876	6	on	on	IN
40318	4876	7	the	the	DT
40318	4876	8	tripod	tripod	NN
40318	4876	9	over	over	IN
40318	4876	10	the	the	DT
40318	4876	11	alcohol	alcohol	NN
40318	4876	12	lamp	lamp	NN
40318	4876	13	.	.	.
40318	4877	1	A	a	DT
40318	4877	2	flame	flame	NN
40318	4877	3	½	½	JJ
40318	4877	4	inch	inch	NN
40318	4877	5	in	in	IN
40318	4877	6	diameter	diameter	NN
40318	4877	7	and	and	CC
40318	4877	8	¾	¾	NNP
40318	4877	9	inch	inch	NN
40318	4877	10	high	high	JJ
40318	4877	11	will	will	MD
40318	4877	12	give	give	VB
40318	4877	13	sufficient	sufficient	JJ
40318	4877	14	heat	heat	NN
40318	4877	15	to	to	TO
40318	4877	16	hold	hold	VB
40318	4877	17	the	the	DT
40318	4877	18	bath	bath	NN
40318	4877	19	at	at	IN
40318	4877	20	the	the	DT
40318	4877	21	proper	proper	JJ
40318	4877	22	temperature	temperature	NN
40318	4877	23	.	.	.
40318	4878	1	The	the	DT
40318	4878	2	temperature	temperature	NN
40318	4878	3	may	may	MD
40318	4878	4	be	be	VB
40318	4878	5	regulated	regulate	VBN
40318	4878	6	by	by	IN
40318	4878	7	raising	raise	VBG
40318	4878	8	or	or	CC
40318	4878	9	lowering	lower	VBG
40318	4878	10	the	the	DT
40318	4878	11	lamp	lamp	NN
40318	4878	12	or	or	CC
40318	4878	13	by	by	IN
40318	4878	14	changing	change	VBG
40318	4878	15	the	the	DT
40318	4878	16	size	size	NN
40318	4878	17	of	of	IN
40318	4878	18	the	the	DT
40318	4878	19	flame	flame	NN
40318	4878	20	by	by	IN
40318	4878	21	adjusting	adjust	VBG
40318	4878	22	the	the	DT
40318	4878	23	wick	wick	NN
40318	4878	24	.	.	.
40318	4879	1	Hundreds	hundred	NNS
40318	4879	2	of	of	IN
40318	4879	3	tests	test	NNS
40318	4879	4	may	may	MD
40318	4879	5	be	be	VB
40318	4879	6	run	run	VBN
40318	4879	7	without	without	IN
40318	4879	8	taking	take	VBG
40318	4879	9	the	the	DT
40318	4879	10	apparatus	apparatus	NN
40318	4879	11	apart	apart	RB
40318	4879	12	or	or	CC
40318	4879	13	changing	change	VBG
40318	4879	14	the	the	DT
40318	4879	15	oil	oil	NN
40318	4879	16	.	.	.
40318	4880	1	The	the	DT
40318	4880	2	copper	copper	NN
40318	4880	3	drying	drying	NN
40318	4880	4	cup	cup	NN
40318	4880	5	can	can	MD
40318	4880	6	be	be	VB
40318	4880	7	made	make	VBN
40318	4880	8	by	by	IN
40318	4880	9	any	any	DT
40318	4880	10	tinsmith	tinsmith	NN
40318	4880	11	.	.	.
40318	4881	1	The	the	DT
40318	4881	2	other	other	JJ
40318	4881	3	parts	part	NNS
40318	4881	4	may	may	MD
40318	4881	5	be	be	VB
40318	4881	6	ordered	order	VBN
40318	4881	7	through	through	IN
40318	4881	8	any	any	DT
40318	4881	9	dairy	dairy	NN
40318	4881	10	or	or	CC
40318	4881	11	chemical	chemical	NN
40318	4881	12	supply	supply	NN
40318	4881	13	company	company	NN
40318	4881	14	.	.	.
40318	4882	1	[	[	-LRB-
40318	4882	2	Illustration	illustration	NN
40318	4882	3	:	:	:
40318	4882	4	FIG	FIG	NNP
40318	4882	5	.	.	.
40318	4883	1	73.--Apparatus	73.--apparatus	CD
40318	4883	2	necessary	necessary	JJ
40318	4883	3	to	to	TO
40318	4883	4	test	test	VB
40318	4883	5	cheese	cheese	NN
40318	4883	6	for	for	IN
40318	4883	7	moisture	moisture	NN
40318	4883	8	.	.	.
40318	4883	9	]	]	-RRB-
40318	4884	1	In	in	IN
40318	4884	2	operating	operate	VBG
40318	4884	3	the	the	DT
40318	4884	4	test	test	NN
40318	4884	5	,	,	,
40318	4884	6	the	the	DT
40318	4884	7	alcohol	alcohol	NN
40318	4884	8	lamp	lamp	NN
40318	4884	9	is	be	VBZ
40318	4884	10	first	first	RB
40318	4884	11	lighted	light	VBN
40318	4884	12	,	,	,
40318	4884	13	so	so	IN
40318	4884	14	that	that	IN
40318	4884	15	the	the	DT
40318	4884	16	oil	oil	NN
40318	4884	17	bath	bath	NN
40318	4884	18	may	may	MD
40318	4884	19	be	be	VB
40318	4884	20	warming	warm	VBG
40318	4884	21	while	while	IN
40318	4884	22	the	the	DT
40318	4884	23	test	test	NN
40318	4884	24	sample	sample	NN
40318	4884	25	is	be	VBZ
40318	4884	26	under	under	IN
40318	4884	27	preparation	preparation	NN
40318	4884	28	.	.	.
40318	4885	1	A	a	DT
40318	4885	2	representative	representative	JJ
40318	4885	3	sample	sample	NN
40318	4885	4	of	of	IN
40318	4885	5	the	the	DT
40318	4885	6	cheese	cheese	NN
40318	4885	7	,	,	,
40318	4885	8	which	which	WDT
40318	4885	9	may	may	MD
40318	4885	10	be	be	VB
40318	4885	11	taken	take	VBN
40318	4885	12	with	with	IN
40318	4885	13	a	a	DT
40318	4885	14	cheese	cheese	NN
40318	4885	15	-	-	HYPH
40318	4885	16	trier	trier	NN
40318	4885	17	and	and	CC
40318	4885	18	held	hold	VBN
40318	4885	19	in	in	IN
40318	4885	20	a	a	DT
40318	4885	21	glass	glass	NN
40318	4885	22	-	-	HYPH
40318	4885	23	stoppered	stopper	VBN
40318	4885	24	sample	sample	NN
40318	4885	25	jar	jar	NN
40318	4885	26	,	,	,
40318	4885	27	is	be	VBZ
40318	4885	28	then	then	RB
40318	4885	29	cut	cut	VBN
40318	4885	30	into	into	IN
40318	4885	31	particles	particle	NNS
40318	4885	32	about	about	IN
40318	4885	33	the	the	DT
40318	4885	34	size	size	NN
40318	4885	35	of	of	IN
40318	4885	36	kernels	kernel	NNS
40318	4885	37	of	of	IN
40318	4885	38	wheat	wheat	NN
40318	4885	39	without	without	IN
40318	4885	40	removing	remove	VBG
40318	4885	41	it	-PRON-	PRP
40318	4885	42	from	from	IN
40318	4885	43	the	the	DT
40318	4885	44	jar	jar	NN
40318	4885	45	.	.	.
40318	4886	1	This	this	DT
40318	4886	2	may	may	MD
40318	4886	3	be	be	VB
40318	4886	4	accomplished	accomplish	VBN
40318	4886	5	with	with	IN
40318	4886	6	an	an	DT
40318	4886	7	ordinary	ordinary	JJ
40318	4886	8	table	table	NN
40318	4886	9	knife	knife	NN
40318	4886	10	that	that	WDT
40318	4886	11	has	have	VBZ
40318	4886	12	had	have	VBN
40318	4886	13	the	the	DT
40318	4886	14	end	end	NN
40318	4886	15	squared	square	VBN
40318	4886	16	and	and	CC
40318	4886	17	sharpened	sharpen	VBN
40318	4886	18	.	.	.
40318	4887	1	The	the	DT
40318	4887	2	clean	clean	JJ
40318	4887	3	dry	dry	JJ
40318	4887	4	flask	flask	NN
40318	4887	5	is	be	VBZ
40318	4887	6	then	then	RB
40318	4887	7	accurately	accurately	RB
40318	4887	8	balanced	balance	VBN
40318	4887	9	on	on	IN
40318	4887	10	the	the	DT
40318	4887	11	scales	scale	NNS
40318	4887	12	and	and	CC
40318	4887	13	a	a	DT
40318	4887	14	5-gram	5-gram	CD
40318	4887	15	weight	weight	NN
40318	4887	16	is	be	VBZ
40318	4887	17	placed	place	VBN
40318	4887	18	in	in	IN
40318	4887	19	the	the	DT
40318	4887	20	opposite	opposite	JJ
40318	4887	21	scale	scale	NN
40318	4887	22	pan	pan	NN
40318	4887	23	.	.	.
40318	4888	1	Particles	particle	NNS
40318	4888	2	of	of	IN
40318	4888	3	cheese	cheese	NN
40318	4888	4	from	from	IN
40318	4888	5	the	the	DT
40318	4888	6	prepared	prepared	JJ
40318	4888	7	sample	sample	NN
40318	4888	8	are	be	VBP
40318	4888	9	put	put	VBN
40318	4888	10	into	into	IN
40318	4888	11	the	the	DT
40318	4888	12	flask	flask	NN
40318	4888	13	until	until	IN
40318	4888	14	the	the	DT
40318	4888	15	scales	scale	NNS
40318	4888	16	comes	come	VBZ
40318	4888	17	to	to	IN
40318	4888	18	an	an	DT
40318	4888	19	exact	exact	JJ
40318	4888	20	balance	balance	NN
40318	4888	21	.	.	.
40318	4889	1	Great	great	JJ
40318	4889	2	care	care	NN
40318	4889	3	should	should	MD
40318	4889	4	be	be	VB
40318	4889	5	taken	take	VBN
40318	4889	6	to	to	TO
40318	4889	7	avoid	avoid	VB
40318	4889	8	loss	loss	NN
40318	4889	9	of	of	IN
40318	4889	10	moisture	moisture	NN
40318	4889	11	from	from	IN
40318	4889	12	the	the	DT
40318	4889	13	cheese	cheese	NN
40318	4889	14	in	in	IN
40318	4889	15	the	the	DT
40318	4889	16	preparation	preparation	NN
40318	4889	17	of	of	IN
40318	4889	18	the	the	DT
40318	4889	19	sample	sample	NN
40318	4889	20	.	.	.
40318	4890	1	With	with	IN
40318	4890	2	the	the	DT
40318	4890	3	thermometer	thermometer	NN
40318	4890	4	in	in	IN
40318	4890	5	the	the	DT
40318	4890	6	oil	oil	NN
40318	4890	7	bath	bath	NN
40318	4890	8	registering	register	VBG
40318	4890	9	between	between	IN
40318	4890	10	140	140	CD
40318	4890	11	°	°	NNS
40318	4890	12	and	and	CC
40318	4890	13	145	145	CD
40318	4890	14	°	°	NNS
40318	4890	15	C.	C.	NNP
40318	4890	16	(	(	-LRB-
40318	4890	17	or	or	CC
40318	4890	18	between	between	IN
40318	4890	19	284	284	CD
40318	4890	20	°	°	NNS
40318	4890	21	and	and	CC
40318	4890	22	293	293	CD
40318	4890	23	°	°	,
40318	4890	24	F.	F.	NNP
40318	4890	25	)	)	-RRB-
40318	4890	26	,	,	,
40318	4890	27	the	the	DT
40318	4890	28	flask	flask	NN
40318	4890	29	is	be	VBZ
40318	4890	30	placed	place	VBN
40318	4890	31	in	in	IN
40318	4890	32	the	the	DT
40318	4890	33	cup	cup	NN
40318	4890	34	of	of	IN
40318	4890	35	the	the	DT
40318	4890	36	oil	oil	NN
40318	4890	37	bath	bath	NN
40318	4890	38	and	and	CC
40318	4890	39	the	the	DT
40318	4890	40	flat	flat	JJ
40318	4890	41	disk	disk	NN
40318	4890	42	-	-	HYPH
40318	4890	43	shaped	shaped	JJ
40318	4890	44	cover	cover	NN
40318	4890	45	is	be	VBZ
40318	4890	46	adjusted	adjust	VBN
40318	4890	47	over	over	IN
40318	4890	48	the	the	DT
40318	4890	49	apparatus	apparatus	NN
40318	4890	50	.	.	.
40318	4891	1	The	the	DT
40318	4891	2	flask	flask	NN
40318	4891	3	should	should	MD
40318	4891	4	remain	remain	VB
40318	4891	5	in	in	IN
40318	4891	6	the	the	DT
40318	4891	7	bath	bath	NN
40318	4891	8	for	for	IN
40318	4891	9	fifty	fifty	CD
40318	4891	10	minutes	minute	NNS
40318	4891	11	,	,	,
40318	4891	12	the	the	DT
40318	4891	13	temperature	temperature	NN
40318	4891	14	being	be	VBG
40318	4891	15	kept	keep	VBN
40318	4891	16	between	between	IN
40318	4891	17	140	140	CD
40318	4891	18	°	°	NNS
40318	4891	19	and	and	CC
40318	4891	20	145	145	CD
40318	4891	21	°	°	NNS
40318	4891	22	C.	C.	NNP
40318	4891	23	all	all	PDT
40318	4891	24	the	the	DT
40318	4891	25	time	time	NN
40318	4891	26	.	.	.
40318	4892	1	The	the	DT
40318	4892	2	flask	flask	NN
40318	4892	3	is	be	VBZ
40318	4892	4	then	then	RB
40318	4892	5	removed	remove	VBN
40318	4892	6	,	,	,
40318	4892	7	covered	cover	VBN
40318	4892	8	and	and	CC
40318	4892	9	allowed	allow	VBN
40318	4892	10	to	to	TO
40318	4892	11	cool	cool	VB
40318	4892	12	to	to	TO
40318	4892	13	room	room	NN
40318	4892	14	temperature	temperature	NN
40318	4892	15	in	in	IN
40318	4892	16	a	a	DT
40318	4892	17	dry	dry	JJ
40318	4892	18	place	place	NN
40318	4892	19	.	.	.
40318	4893	1	It	-PRON-	PRP
40318	4893	2	is	be	VBZ
40318	4893	3	then	then	RB
40318	4893	4	weighed	weigh	VBN
40318	4893	5	,	,	,
40318	4893	6	and	and	CC
40318	4893	7	the	the	DT
40318	4893	8	quotient	quotient	NN
40318	4893	9	obtained	obtain	VBN
40318	4893	10	by	by	IN
40318	4893	11	dividing	divide	VBG
40318	4893	12	the	the	DT
40318	4893	13	loss	loss	NN
40318	4893	14	in	in	IN
40318	4893	15	weight	weight	NN
40318	4893	16	by	by	IN
40318	4893	17	the	the	DT
40318	4893	18	original	original	JJ
40318	4893	19	weight	weight	NN
40318	4893	20	,	,	,
40318	4893	21	multiplied	multiply	VBN
40318	4893	22	by	by	IN
40318	4893	23	100	100	CD
40318	4893	24	,	,	,
40318	4893	25	gives	give	VBZ
40318	4893	26	the	the	DT
40318	4893	27	percentage	percentage	NN
40318	4893	28	of	of	IN
40318	4893	29	water	water	NN
40318	4893	30	in	in	IN
40318	4893	31	the	the	DT
40318	4893	32	cheese	cheese	NN
40318	4893	33	.	.	.
40318	4894	1	The	the	DT
40318	4894	2	following	following	NN
40318	4894	3	shows	show	VBZ
40318	4894	4	the	the	DT
40318	4894	5	method	method	NN
40318	4894	6	of	of	IN
40318	4894	7	computation	computation	NN
40318	4894	8	:	:	:
40318	4894	9	Problem	problem	NN
40318	4894	10	:	:	:
40318	4894	11	Five	five	CD
40318	4894	12	grams	gram	NNS
40318	4894	13	of	of	IN
40318	4894	14	cheese	cheese	NN
40318	4894	15	was	be	VBD
40318	4894	16	heated	heat	VBN
40318	4894	17	until	until	IN
40318	4894	18	the	the	DT
40318	4894	19	water	water	NN
40318	4894	20	contained	contain	VBN
40318	4894	21	in	in	IN
40318	4894	22	it	-PRON-	PRP
40318	4894	23	was	be	VBD
40318	4894	24	evaporated	evaporate	VBN
40318	4894	25	.	.	.
40318	4895	1	The	the	DT
40318	4895	2	remaining	remain	VBG
40318	4895	3	substance	substance	NN
40318	4895	4	weighed	weigh	VBD
40318	4895	5	3.15	3.15	CD
40318	4895	6	grams	gram	NNS
40318	4895	7	.	.	.
40318	4896	1	What	what	WDT
40318	4896	2	percentage	percentage	NN
40318	4896	3	of	of	IN
40318	4896	4	water	water	NN
40318	4896	5	did	do	VBD
40318	4896	6	the	the	DT
40318	4896	7	cheese	cheese	NN
40318	4896	8	contain	contain	NN
40318	4896	9	?	?	.
40318	4897	1	Answer	answer	NN
40318	4897	2	:	:	:
40318	4897	3	5.00	5.00	CD
40318	4897	4	-	-	SYM
40318	4897	5	3.15	3.15	CD
40318	4897	6	=	=	SYM
40318	4897	7	1.85	1.85	CD
40318	4897	8	1.85	1.85	CD
40318	4897	9	÷	÷	NN
40318	4897	10	5	5	CD
40318	4897	11	=	=	SYM
40318	4897	12	0.37	0.37	CD
40318	4897	13	0.37	0.37	CD
40318	4897	14	×	×	NNP
40318	4897	15	100	100	CD
40318	4897	16	=	=	SYM
40318	4897	17	37	37	CD
40318	4897	18	(	(	-LRB-
40318	4897	19	percentage	percentage	NN
40318	4897	20	of	of	IN
40318	4897	21	water	water	NN
40318	4897	22	in	in	IN
40318	4897	23	cheese	cheese	NN
40318	4897	24	)	)	-RRB-
40318	4897	25	A	a	DT
40318	4897	26	butter	butter	NN
40318	4897	27	-	-	HYPH
40318	4897	28	moisture	moisture	NN
40318	4897	29	scales	scale	VBZ
40318	4897	30	with	with	IN
40318	4897	31	an	an	DT
40318	4897	32	extra	extra	JJ
40318	4897	33	5-gram	5-gram	CD
40318	4897	34	weight	weight	NN
40318	4897	35	may	may	MD
40318	4897	36	be	be	VB
40318	4897	37	used	use	VBN
40318	4897	38	for	for	IN
40318	4897	39	weighing	weigh	VBG
40318	4897	40	out	out	RP
40318	4897	41	the	the	DT
40318	4897	42	5	5	CD
40318	4897	43	grams	gram	NNS
40318	4897	44	of	of	IN
40318	4897	45	cheese	cheese	NN
40318	4897	46	.	.	.
40318	4898	1	If	if	IN
40318	4898	2	the	the	DT
40318	4898	3	scales	scale	NNS
40318	4898	4	indicates	indicate	VBZ
40318	4898	5	the	the	DT
40318	4898	6	amount	amount	NN
40318	4898	7	of	of	IN
40318	4898	8	moisture	moisture	NN
40318	4898	9	in	in	IN
40318	4898	10	10	10	CD
40318	4898	11	grams	gram	NNS
40318	4898	12	of	of	IN
40318	4898	13	butter	butter	NN
40318	4898	14	by	by	IN
40318	4898	15	percentage	percentage	NN
40318	4898	16	graduations	graduation	NNS
40318	4898	17	on	on	IN
40318	4898	18	its	-PRON-	PRP$
40318	4898	19	beam	beam	NN
40318	4898	20	or	or	CC
40318	4898	21	by	by	IN
40318	4898	22	percentage	percentage	NN
40318	4898	23	weights	weight	NNS
40318	4898	24	,	,	,
40318	4898	25	then	then	RB
40318	4898	26	it	-PRON-	PRP
40318	4898	27	will	will	MD
40318	4898	28	be	be	VB
40318	4898	29	necessary	necessary	JJ
40318	4898	30	to	to	TO
40318	4898	31	multiply	multiply	VB
40318	4898	32	by	by	IN
40318	4898	33	2	2	CD
40318	4898	34	the	the	DT
40318	4898	35	percentage	percentage	NN
40318	4898	36	indicated	indicate	VBN
40318	4898	37	by	by	IN
40318	4898	38	such	such	JJ
40318	4898	39	scales	scale	NNS
40318	4898	40	or	or	CC
40318	4898	41	percentage	percentage	NN
40318	4898	42	weights	weight	NNS
40318	4898	43	when	when	WRB
40318	4898	44	only	only	RB
40318	4898	45	5	5	CD
40318	4898	46	grams	gram	NNS
40318	4898	47	of	of	IN
40318	4898	48	cheese	cheese	NN
40318	4898	49	is	be	VBZ
40318	4898	50	used	use	VBN
40318	4898	51	.	.	.
40318	4899	1	The	the	DT
40318	4899	2	moisture	moisture	NN
40318	4899	3	may	may	MD
40318	4899	4	be	be	VB
40318	4899	5	determined	determine	VBN
40318	4899	6	by	by	IN
40318	4899	7	weighing	weigh	VBG
40318	4899	8	out	out	RP
40318	4899	9	a	a	DT
40318	4899	10	small	small	JJ
40318	4899	11	sample	sample	NN
40318	4899	12	of	of	IN
40318	4899	13	cheese	cheese	NN
40318	4899	14	and	and	CC
40318	4899	15	drying	dry	VBG
40318	4899	16	it	-PRON-	PRP
40318	4899	17	in	in	IN
40318	4899	18	an	an	DT
40318	4899	19	oven	oven	NN
40318	4899	20	and	and	CC
40318	4899	21	calling	call	VBG
40318	4899	22	the	the	DT
40318	4899	23	loss	loss	NN
40318	4899	24	moisture	moisture	NN
40318	4899	25	.	.	.
40318	4900	1	Many	many	JJ
40318	4900	2	such	such	JJ
40318	4900	3	ovens	oven	NNS
40318	4900	4	have	have	VBP
40318	4900	5	been	be	VBN
40318	4900	6	devised	devise	VBN
40318	4900	7	.	.	.
40318	4901	1	New	New	NNP
40318	4901	2	York	York	NNP
40318	4901	3	and	and	CC
40318	4901	4	Wisconsin	Wisconsin	NNP
40318	4901	5	have	have	VBP
40318	4901	6	laws	law	NNS
40318	4901	7	limiting	limit	VBG
40318	4901	8	the	the	DT
40318	4901	9	amount	amount	NN
40318	4901	10	of	of	IN
40318	4901	11	water	water	NN
40318	4901	12	which	which	WDT
40318	4901	13	may	may	MD
40318	4901	14	be	be	VB
40318	4901	15	incorporated	incorporate	VBN
40318	4901	16	in	in	IN
40318	4901	17	Cheddar	Cheddar	NNP
40318	4901	18	cheese	cheese	NN
40318	4901	19	.	.	.
40318	4902	1	New	New	NNP
40318	4902	2	York	York	NNP
40318	4902	3	places	place	VBZ
40318	4902	4	the	the	DT
40318	4902	5	limit	limit	NN
40318	4902	6	at	at	IN
40318	4902	7	39	39	CD
40318	4902	8	per	per	NN
40318	4902	9	cent	cent	NN
40318	4902	10	and	and	CC
40318	4902	11	Wisconsin	Wisconsin	NNP
40318	4902	12	at	at	IN
40318	4902	13	40	40	CD
40318	4902	14	per	per	NN
40318	4902	15	cent	cent	NN
40318	4902	16	.	.	.
40318	4903	1	If	if	IN
40318	4903	2	the	the	DT
40318	4903	3	moisture	moisture	NN
40318	4903	4	-	-	HYPH
40318	4903	5	content	content	NN
40318	4903	6	is	be	VBZ
40318	4903	7	above	above	IN
40318	4903	8	this	this	DT
40318	4903	9	,	,	,
40318	4903	10	the	the	DT
40318	4903	11	cheese	cheese	NN
40318	4903	12	must	must	MD
40318	4903	13	be	be	VB
40318	4903	14	branded	brand	VBN
40318	4903	15	adulterated	adulterate	VBN
40318	4903	16	.	.	.
40318	4904	1	CHAPTER	CHAPTER	NNP
40318	4904	2	XX	XX	NNP
40318	4904	3	_	_	NNP
40318	4904	4	MARKETING	MARKETING	NNP
40318	4904	5	_	_	NNP
40318	4904	6	Marketing	Marketing	NNP
40318	4904	7	is	be	VBZ
40318	4904	8	related	relate	VBN
40318	4904	9	to	to	IN
40318	4904	10	cheese	cheese	NN
40318	4904	11	in	in	IN
40318	4904	12	two	two	CD
40318	4904	13	ways	way	NNS
40318	4904	14	:	:	:
40318	4904	15	First	first	RB
40318	4904	16	,	,	,
40318	4904	17	the	the	DT
40318	4904	18	purchase	purchase	NN
40318	4904	19	of	of	IN
40318	4904	20	the	the	DT
40318	4904	21	raw	raw	JJ
40318	4904	22	material	material	NN
40318	4904	23	,	,	,
40318	4904	24	the	the	DT
40318	4904	25	milk	milk	NN
40318	4904	26	;	;	:
40318	4904	27	and	and	CC
40318	4904	28	secondly	secondly	RB
40318	4904	29	the	the	DT
40318	4904	30	sale	sale	NN
40318	4904	31	of	of	IN
40318	4904	32	the	the	DT
40318	4904	33	finished	finished	JJ
40318	4904	34	product	product	NN
40318	4904	35	,	,	,
40318	4904	36	the	the	DT
40318	4904	37	cheese	cheese	NN
40318	4904	38	.	.	.
40318	4905	1	+321	+321	NNP
40318	4905	2	.	.	.
40318	4906	1	Buying	buy	VBG
40318	4906	2	milk.+--The	milk.+--the	CD
40318	4906	3	method	method	NN
40318	4906	4	of	of	IN
40318	4906	5	paying	pay	VBG
40318	4906	6	for	for	IN
40318	4906	7	the	the	DT
40318	4906	8	milk	milk	NN
40318	4906	9	differs	differ	NNS
40318	4906	10	in	in	IN
40318	4906	11	the	the	DT
40318	4906	12	various	various	JJ
40318	4906	13	cheese	cheese	NN
40318	4906	14	sections	section	NNS
40318	4906	15	and	and	CC
40318	4906	16	factories	factory	NNS
40318	4906	17	.	.	.
40318	4907	1	At	at	IN
40318	4907	2	some	some	DT
40318	4907	3	factories	factory	NNS
40318	4907	4	a	a	DT
40318	4907	5	stated	state	VBN
40318	4907	6	price	price	NN
40318	4907	7	is	be	VBZ
40318	4907	8	paid	pay	VBN
40318	4907	9	for	for	IN
40318	4907	10	the	the	DT
40318	4907	11	milk	milk	NN
40318	4907	12	or	or	CC
40318	4907	13	the	the	DT
40318	4907	14	fat	fat	NN
40318	4907	15	.	.	.
40318	4908	1	This	this	DT
40318	4908	2	is	be	VBZ
40318	4908	3	usually	usually	RB
40318	4908	4	in	in	IN
40318	4908	5	terms	term	NNS
40318	4908	6	of	of	IN
40318	4908	7	100	100	CD
40318	4908	8	pounds	pound	NNS
40318	4908	9	of	of	IN
40318	4908	10	milk	milk	NN
40318	4908	11	or	or	CC
40318	4908	12	for	for	IN
40318	4908	13	each	each	DT
40318	4908	14	pound	pound	NN
40318	4908	15	of	of	IN
40318	4908	16	fat	fat	NN
40318	4908	17	.	.	.
40318	4909	1	This	this	DT
40318	4909	2	is	be	VBZ
40318	4909	3	the	the	DT
40318	4909	4	practice	practice	NN
40318	4909	5	with	with	IN
40318	4909	6	concerns	concern	NNS
40318	4909	7	possessing	possess	VBG
40318	4909	8	large	large	JJ
40318	4909	9	capital	capital	NN
40318	4909	10	.	.	.
40318	4910	1	Other	other	JJ
40318	4910	2	factories	factory	NNS
40318	4910	3	make	make	VBP
40318	4910	4	the	the	DT
40318	4910	5	milk	milk	NN
40318	4910	6	into	into	IN
40318	4910	7	cheese	cheese	NN
40318	4910	8	and	and	CC
40318	4910	9	after	after	IN
40318	4910	10	each	each	DT
40318	4910	11	sale	sale	NN
40318	4910	12	,	,	,
40318	4910	13	the	the	DT
40318	4910	14	expenses	expense	NNS
40318	4910	15	necessary	necessary	JJ
40318	4910	16	for	for	IN
40318	4910	17	operating	operate	VBG
40318	4910	18	the	the	DT
40318	4910	19	factory	factory	NN
40318	4910	20	are	be	VBP
40318	4910	21	deducted	deduct	VBN
40318	4910	22	and	and	CC
40318	4910	23	the	the	DT
40318	4910	24	remainder	remainder	NN
40318	4910	25	of	of	IN
40318	4910	26	the	the	DT
40318	4910	27	money	money	NN
40318	4910	28	divided	divide	VBN
40318	4910	29	among	among	IN
40318	4910	30	the	the	DT
40318	4910	31	patrons	patron	NNS
40318	4910	32	.	.	.
40318	4911	1	This	this	DT
40318	4911	2	money	money	NN
40318	4911	3	is	be	VBZ
40318	4911	4	divided	divide	VBN
40318	4911	5	either	either	CC
40318	4911	6	on	on	IN
40318	4911	7	the	the	DT
40318	4911	8	basis	basis	NN
40318	4911	9	of	of	IN
40318	4911	10	the	the	DT
40318	4911	11	number	number	NN
40318	4911	12	of	of	IN
40318	4911	13	pounds	pound	NNS
40318	4911	14	of	of	IN
40318	4911	15	milk	milk	NN
40318	4911	16	or	or	CC
40318	4911	17	of	of	IN
40318	4911	18	fat	fat	NN
40318	4911	19	delivered	deliver	VBN
40318	4911	20	.	.	.
40318	4912	1	The	the	DT
40318	4912	2	question	question	NN
40318	4912	3	arises	arise	VBZ
40318	4912	4	as	as	IN
40318	4912	5	to	to	TO
40318	4912	6	which	which	WDT
40318	4912	7	is	be	VBZ
40318	4912	8	the	the	DT
40318	4912	9	better	well	JJR
40318	4912	10	method	method	NN
40318	4912	11	to	to	TO
40318	4912	12	buy	buy	VB
40318	4912	13	milk	milk	NN
40318	4912	14	for	for	IN
40318	4912	15	cheese	cheese	NN
40318	4912	16	-	-	HYPH
40318	4912	17	making	making	NN
40318	4912	18	,	,	,
40318	4912	19	or	or	CC
40318	4912	20	the	the	DT
40318	4912	21	fairest	fair	JJS
40318	4912	22	way	way	NN
40318	4912	23	to	to	TO
40318	4912	24	divide	divide	VB
40318	4912	25	the	the	DT
40318	4912	26	money	money	NN
40318	4912	27	received	receive	VBN
40318	4912	28	from	from	IN
40318	4912	29	a	a	DT
40318	4912	30	sale	sale	NN
40318	4912	31	of	of	IN
40318	4912	32	cheese	cheese	NN
40318	4912	33	.	.	.
40318	4913	1	+322	+322	JJ
40318	4913	2	.	.	.
40318	4914	1	Cheese	cheese	JJ
40318	4914	2	yield	yield	VBP
40318	4914	3	basis	basis	NN
40318	4914	4	of	of	IN
40318	4914	5	buying	buy	VBG
40318	4914	6	milk.+--Let	milk.+--let	CD
40318	4914	7	us	-PRON-	PRP
40318	4914	8	suppose	suppose	VBP
40318	4914	9	that	that	IN
40318	4914	10	at	at	IN
40318	4914	11	a	a	DT
40318	4914	12	cheese	cheese	NN
40318	4914	13	factory	factory	NN
40318	4914	14	there	there	EX
40318	4914	15	were	be	VBD
40318	4914	16	five	five	CD
40318	4914	17	patrons	patron	NNS
40318	4914	18	:	:	:
40318	4914	19	(	(	-LRB-
40318	4914	20	A	a	NN
40318	4914	21	)	)	-RRB-
40318	4914	22	delivered	deliver	VBD
40318	4914	23	100	100	CD
40318	4914	24	pounds	pound	NNS
40318	4914	25	of	of	IN
40318	4914	26	milk	milk	NN
40318	4914	27	testing	testing	NN
40318	4914	28	3	3	CD
40318	4914	29	per	per	IN
40318	4914	30	cent	cent	NN
40318	4914	31	fat	fat	NN
40318	4914	32	;	;	:
40318	4914	33	(	(	-LRB-
40318	4914	34	B	b	NN
40318	4914	35	)	)	-RRB-
40318	4914	36	100	100	CD
40318	4914	37	pounds	pound	NNS
40318	4914	38	of	of	IN
40318	4914	39	milk	milk	NN
40318	4914	40	testing	testing	NN
40318	4914	41	3.5	3.5	CD
40318	4914	42	per	per	IN
40318	4914	43	cent	cent	NN
40318	4914	44	fat	fat	NN
40318	4914	45	;	;	:
40318	4914	46	(	(	-LRB-
40318	4914	47	C	c	NN
40318	4914	48	)	)	-RRB-
40318	4914	49	100	100	CD
40318	4914	50	pounds	pound	NNS
40318	4914	51	of	of	IN
40318	4914	52	milk	milk	NN
40318	4914	53	testing	test	VBG
40318	4914	54	4.0	4.0	CD
40318	4914	55	per	per	IN
40318	4914	56	cent	cent	NN
40318	4914	57	fat	fat	NN
40318	4914	58	;	;	:
40318	4914	59	(	(	-LRB-
40318	4914	60	D	d	NN
40318	4914	61	)	)	-RRB-
40318	4914	62	100	100	CD
40318	4914	63	pounds	pound	NNS
40318	4914	64	of	of	IN
40318	4914	65	milk	milk	NN
40318	4914	66	testing	testing	NN
40318	4914	67	4.5	4.5	CD
40318	4914	68	per	per	IN
40318	4914	69	cent	cent	NN
40318	4914	70	fat	fat	NN
40318	4914	71	;	;	:
40318	4914	72	and	and	CC
40318	4914	73	(	(	-LRB-
40318	4914	74	E	e	NN
40318	4914	75	)	)	-RRB-
40318	4914	76	100	100	CD
40318	4914	77	pounds	pound	NNS
40318	4914	78	of	of	IN
40318	4914	79	milk	milk	NN
40318	4914	80	testing	testing	NN
40318	4914	81	5.0	5.0	CD
40318	4914	82	per	per	IN
40318	4914	83	cent	cent	NN
40318	4914	84	fat	fat	NN
40318	4914	85	.	.	.
40318	4915	1	Table	table	NN
40318	4915	2	XXVI	XXVI	NNP
40318	4915	3	shows	show	VBZ
40318	4915	4	the	the	DT
40318	4915	5	actual	actual	JJ
40318	4915	6	number	number	NN
40318	4915	7	of	of	IN
40318	4915	8	pounds	pound	NNS
40318	4915	9	of	of	IN
40318	4915	10	cheese	cheese	NN
40318	4915	11	containing	contain	VBG
40318	4915	12	37	37	CD
40318	4915	13	per	per	NN
40318	4915	14	cent	cent	NN
40318	4915	15	moisture	moisture	NN
40318	4915	16	which	which	WDT
40318	4915	17	100	100	CD
40318	4915	18	pounds	pound	NNS
40318	4915	19	of	of	IN
40318	4915	20	milk	milk	NN
40318	4915	21	containing	contain	VBG
40318	4915	22	different	different	JJ
40318	4915	23	percentages	percentage	NNS
40318	4915	24	of	of	IN
40318	4915	25	fat	fat	NN
40318	4915	26	will	will	MD
40318	4915	27	produce	produce	VB
40318	4915	28	.	.	.
40318	4916	1	The	the	DT
40318	4916	2	cheese	cheese	NN
40318	4916	3	sold	sell	VBD
40318	4916	4	net	net	NN
40318	4916	5	for	for	IN
40318	4916	6	20	20	CD
40318	4916	7	cents	cent	NNS
40318	4916	8	a	a	DT
40318	4916	9	pound	pound	NN
40318	4916	10	.	.	.
40318	4917	1	TABLE	table	NN
40318	4917	2	XXVI	XXVI	NNP
40318	4917	3	SHOWING	show	VBD
40318	4917	4	PAYMENTS	payment	NNS
40318	4917	5	FOR	for	IN
40318	4917	6	MILK	milk	NN
40318	4917	7	BASED	based	NN
40318	4917	8	ON	on	IN
40318	4917	9	THE	the	DT
40318	4917	10	ACTUAL	actual	NN
40318	4917	11	YIELD	yield	NN
40318	4917	12	OF	of	IN
40318	4917	13	CHEESE	cheese	NN
40318	4917	14	=	=	SYM
40318	4917	15	=	=	NFP
40318	4917	16	=	=	SYM
40318	4917	17	=	=	SYM
40318	4917	18	=	=	SYM
40318	4917	19	=	=	SYM
40318	4917	20	=	=	SYM
40318	4917	21	=	=	SYM
40318	4917	22	=	=	SYM
40318	4917	23	=	=	SYM
40318	4917	24	=	=	SYM
40318	4917	25	=	=	SYM
40318	4917	26	=	=	SYM
40318	4917	27	=	=	SYM
40318	4917	28	=	=	SYM
40318	4917	29	=	=	SYM
40318	4917	30	=	=	SYM
40318	4917	31	=	=	SYM
40318	4917	32	=	=	SYM
40318	4917	33	=	=	SYM
40318	4917	34	=	=	SYM
40318	4917	35	=	=	SYM
40318	4917	36	=	=	SYM
40318	4917	37	=	=	SYM
40318	4917	38	=	=	SYM
40318	4917	39	=	=	SYM
40318	4917	40	=	=	SYM
40318	4917	41	=	=	SYM
40318	4917	42	=	=	SYM
40318	4917	43	=	=	SYM
40318	4917	44	=	=	SYM
40318	4917	45	=	=	SYM
40318	4917	46	=	=	SYM
40318	4917	47	=	=	SYM
40318	4917	48	=	=	SYM
40318	4917	49	=	=	SYM
40318	4917	50	=	=	SYM
40318	4917	51	=	=	SYM
40318	4917	52	=	=	SYM
40318	4917	53	=	=	SYM
40318	4917	54	=	=	SYM
40318	4917	55	=	=	SYM
40318	4917	56	=	=	SYM
40318	4917	57	=	=	SYM
40318	4917	58	=	=	SYM
40318	4917	59	=	=	SYM
40318	4917	60	=	=	SYM
40318	4917	61	=	=	SYM
40318	4917	62	=	=	SYM
40318	4917	63	=	=	SYM
40318	4917	64	=	=	SYM
40318	4917	65	=	=	SYM
40318	4917	66	=	=	SYM
40318	4917	67	=	=	SYM
40318	4917	68	=	=	SYM
40318	4917	69	=	=	SYM
40318	4917	70	=	=	SYM
40318	4917	71	=	=	SYM
40318	4917	72	=	=	SYM
40318	4917	73	=	=	SYM
40318	4917	74	=	=	SYM
40318	4917	75	=	=	SYM
40318	4917	76	=	=	SYM
40318	4917	77	=	=	SYM
40318	4917	78	=	=	SYM
40318	4917	79	=	=	SYM
40318	4917	80	=	=	SYM
40318	4917	81	=	=	NFP
40318	4917	82	=	=	SYM
40318	4917	83	PATRON	PATRON	NNP
40318	4917	84	|	|	NNP
40318	4917	85	POUNDS	POUNDS	NNP
40318	4917	86	|	|	NNP
40318	4917	87	PER	PER	NNP
40318	4917	88	CENT	CENT	NNP
40318	4917	89	|	|	NNS
40318	4917	90	YIELD	yield	NN
40318	4917	91	OF	of	IN
40318	4917	92	CHEESE	cheese	NN
40318	4917	93	|	|	CD
40318	4917	94	PRICE	price	NN
40318	4917	95	A	a	DT
40318	4917	96	|	|	NNP
40318	4917	97	AMOUNT	AMOUNT	NNP
40318	4917	98	|	|	CD
40318	4917	99	OF	OF	NNP
40318	4917	100	MILK	MILK	NNP
40318	4917	101	|	|	NNP
40318	4917	102	OF	of	IN
40318	4917	103	FAT	FAT	NNP
40318	4917	104	IN	IN	NNP
40318	4917	105	|	|	NNP
40318	4917	106	CONTAINING	CONTAINING	NNP
40318	4917	107	|	|	NNP
40318	4917	108	POUND	POUND	NNP
40318	4917	109	|	|	CD
40318	4917	110	DUE	DUE	NNP
40318	4917	111	EACH	EACH	NNS
40318	4917	112	|	|	NNS
40318	4917	113	DELIVERED	deliver	VBD
40318	4917	114	|	|	NNP
40318	4917	115	MILK	MILK	NNP
40318	4917	116	|	|	NNP
40318	4917	117	37	37	CD
40318	4917	118	%	%	NN
40318	4917	119	MOISTURE	MOISTURE	NNP
40318	4917	120	|	|	NNP
40318	4917	121	|	|	NNP
40318	4917	122	PATRON	PATRON	NNP
40318	4917	123	-------+-----------+-----------+-----------------+---------+---------	-------+-----------+-----------+-----------------+---------+---------	NNP
40318	4917	124	A	A	NNP
40318	4917	125	|	|	NNP
40318	4917	126	100	100	CD
40318	4917	127	|	|	CD
40318	4917	128	3.0	3.0	CD
40318	4917	129	|	|	CD
40318	4917	130	8.30	8.30	CD
40318	4917	131	|	|	CD
40318	4917	132	$	$	$
40318	4917	133	.20	.20	CD
40318	4917	134	|	|	CD
40318	4917	135	$	$	$
40318	4917	136	1.66	1.66	CD
40318	4917	137	B	B	NNP
40318	4917	138	|	|	CD
40318	4917	139	100	100	CD
40318	4917	140	|	|	CD
40318	4917	141	3.5	3.5	CD
40318	4917	142	|	|	CD
40318	4917	143	9.45	9.45	CD
40318	4917	144	|	|	CD
40318	4917	145	.20	.20	CD
40318	4917	146	|	|	CD
40318	4917	147	1.89	1.89	CD
40318	4917	148	C	C	NNP
40318	4917	149	|	|	CD
40318	4917	150	100	100	CD
40318	4917	151	|	|	CD
40318	4917	152	4.0	4.0	CD
40318	4917	153	|	|	CD
40318	4917	154	10.60	10.60	CD
40318	4917	155	|	|	CD
40318	4917	156	.20	.20	CD
40318	4917	157	|	|	CD
40318	4917	158	2.12	2.12	CD
40318	4917	159	D	D	NNP
40318	4917	160	|	|	CD
40318	4917	161	100	100	CD
40318	4917	162	|	|	CD
40318	4917	163	4.5	4.5	CD
40318	4917	164	|	|	CD
40318	4917	165	11.74	11.74	CD
40318	4917	166	|	|	CD
40318	4917	167	.20	.20	CD
40318	4917	168	|	|	CD
40318	4917	169	2.348	2.348	CD
40318	4917	170	E	E	NNP
40318	4917	171	|	|	CD
40318	4917	172	100	100	CD
40318	4917	173	|	|	CD
40318	4917	174	5.0	5.0	CD
40318	4917	175	|	|	CD
40318	4917	176	12.90	12.90	CD
40318	4917	177	|	|	CD
40318	4917	178	.20	.20	CD
40318	4917	179	|	|	CD
40318	4917	180	2.58	2.58	CD
40318	4917	181	-------+-----------+-----------+-----------------+---------+---------	-------+-----------+-----------+-----------------+---------+---------	NNP
40318	4917	182	Total	Total	NNP
40318	4917	183	|	|	NNP
40318	4917	184	500	500	CD
40318	4917	185	|	|	CD
40318	4917	186	20	20	CD
40318	4917	187	|	|	CD
40318	4917	188	52.99	52.99	CD
40318	4917	189	|	|	CD
40318	4917	190	.20	.20	CD
40318	4917	191	|	|	CD
40318	4917	192	10.598	10.598	CD
40318	4917	193	=	=	SYM
40318	4917	194	=	=	SYM
40318	4917	195	=	=	SYM
40318	4917	196	=	=	SYM
40318	4917	197	=	=	SYM
40318	4917	198	=	=	SYM
40318	4917	199	=	=	SYM
40318	4917	200	=	=	SYM
40318	4917	201	=	=	SYM
40318	4917	202	=	=	SYM
40318	4917	203	=	=	SYM
40318	4917	204	=	=	SYM
40318	4917	205	=	=	SYM
40318	4917	206	=	=	SYM
40318	4917	207	=	=	SYM
40318	4917	208	=	=	SYM
40318	4917	209	=	=	SYM
40318	4917	210	=	=	SYM
40318	4917	211	=	=	SYM
40318	4917	212	=	=	SYM
40318	4917	213	=	=	SYM
40318	4917	214	=	=	SYM
40318	4917	215	=	=	SYM
40318	4917	216	=	=	SYM
40318	4917	217	=	=	SYM
40318	4917	218	=	=	SYM
40318	4917	219	=	=	SYM
40318	4917	220	=	=	SYM
40318	4917	221	=	=	SYM
40318	4917	222	=	=	SYM
40318	4917	223	=	=	SYM
40318	4917	224	=	=	SYM
40318	4917	225	=	=	SYM
40318	4917	226	=	=	SYM
40318	4917	227	=	=	SYM
40318	4917	228	=	=	SYM
40318	4917	229	=	=	SYM
40318	4917	230	=	=	SYM
40318	4917	231	=	=	SYM
40318	4917	232	=	=	SYM
40318	4917	233	=	=	SYM
40318	4917	234	=	=	SYM
40318	4917	235	=	=	SYM
40318	4917	236	=	=	SYM
40318	4917	237	=	=	SYM
40318	4917	238	=	=	SYM
40318	4917	239	=	=	SYM
40318	4917	240	=	=	SYM
40318	4917	241	=	=	SYM
40318	4917	242	=	=	SYM
40318	4917	243	=	=	SYM
40318	4917	244	=	=	SYM
40318	4917	245	=	=	SYM
40318	4917	246	=	=	SYM
40318	4917	247	=	=	SYM
40318	4917	248	=	=	SYM
40318	4917	249	=	=	SYM
40318	4917	250	=	=	SYM
40318	4917	251	=	=	SYM
40318	4917	252	=	=	SYM
40318	4917	253	=	=	SYM
40318	4917	254	=	=	SYM
40318	4917	255	=	=	SYM
40318	4917	256	=	=	SYM
40318	4917	257	=	=	SYM
40318	4917	258	=	=	SYM
40318	4917	259	=	=	SYM
40318	4917	260	=	=	NFP
40318	4917	261	=	=	NFP
40318	4917	262	This	this	DT
40318	4917	263	table	table	NN
40318	4917	264	shows	show	VBZ
40318	4917	265	the	the	DT
40318	4917	266	amount	amount	NN
40318	4917	267	of	of	IN
40318	4917	268	money	money	NN
40318	4917	269	each	each	DT
40318	4917	270	patron	patron	NN
40318	4917	271	should	should	MD
40318	4917	272	receive	receive	VB
40318	4917	273	if	if	IN
40318	4917	274	the	the	DT
40318	4917	275	money	money	NN
40318	4917	276	were	be	VBD
40318	4917	277	divided	divide	VBN
40318	4917	278	on	on	IN
40318	4917	279	the	the	DT
40318	4917	280	basis	basis	NN
40318	4917	281	of	of	IN
40318	4917	282	the	the	DT
40318	4917	283	actual	actual	JJ
40318	4917	284	yield	yield	NN
40318	4917	285	of	of	IN
40318	4917	286	cheese	cheese	NN
40318	4917	287	.	.	.
40318	4918	1	+323	+323	NNP
40318	4918	2	.	.	.
40318	4919	1	Fat	fat	JJ
40318	4919	2	basis	basis	NN
40318	4919	3	for	for	IN
40318	4919	4	payment	payment	NN
40318	4919	5	of	of	IN
40318	4919	6	milk.+--Let	milk.+--let	CD
40318	4919	7	us	us	NNP
40318	4919	8	suppose	suppose	VBP
40318	4919	9	that	that	IN
40318	4919	10	the	the	DT
40318	4919	11	same	same	JJ
40318	4919	12	five	five	CD
40318	4919	13	patrons	patron	NNS
40318	4919	14	delivered	deliver	VBD
40318	4919	15	the	the	DT
40318	4919	16	same	same	JJ
40318	4919	17	quantity	quantity	NN
40318	4919	18	of	of	IN
40318	4919	19	milk	milk	NN
40318	4919	20	testing	test	VBG
40318	4919	21	the	the	DT
40318	4919	22	same	same	JJ
40318	4919	23	percentages	percentage	NNS
40318	4919	24	of	of	IN
40318	4919	25	fat	fat	NN
40318	4919	26	and	and	CC
40318	4919	27	that	that	IN
40318	4919	28	the	the	DT
40318	4919	29	cheese	cheese	NN
40318	4919	30	sold	sell	VBN
40318	4919	31	for	for	IN
40318	4919	32	the	the	DT
40318	4919	33	same	same	JJ
40318	4919	34	price	price	NN
40318	4919	35	.	.	.
40318	4920	1	A	a	DT
40318	4920	2	total	total	NN
40318	4920	3	of	of	IN
40318	4920	4	20	20	CD
40318	4920	5	pounds	pound	NNS
40318	4920	6	of	of	IN
40318	4920	7	fat	fat	NN
40318	4920	8	was	be	VBD
40318	4920	9	delivered	deliver	VBN
40318	4920	10	and	and	CC
40318	4920	11	the	the	DT
40318	4920	12	cheese	cheese	NN
40318	4920	13	sold	sell	VBN
40318	4920	14	for	for	IN
40318	4920	15	$	$	$
40318	4920	16	10.598	10.598	CD
40318	4920	17	;	;	:
40318	4920	18	by	by	IN
40318	4920	19	dividing	divide	VBG
40318	4920	20	this	this	DT
40318	4920	21	amount	amount	NN
40318	4920	22	by	by	IN
40318	4920	23	the	the	DT
40318	4920	24	pounds	pound	NNS
40318	4920	25	of	of	IN
40318	4920	26	fat	fat	NN
40318	4920	27	delivered	deliver	VBN
40318	4920	28	,	,	,
40318	4920	29	the	the	DT
40318	4920	30	price	price	NN
40318	4920	31	or	or	CC
40318	4920	32	value	value	NN
40318	4920	33	of	of	IN
40318	4920	34	one	one	CD
40318	4920	35	pound	pound	NN
40318	4920	36	of	of	IN
40318	4920	37	fat	fat	NN
40318	4920	38	is	be	VBZ
40318	4920	39	found	find	VBN
40318	4920	40	to	to	TO
40318	4920	41	be	be	VB
40318	4920	42	$	$	$
40318	4920	43	.5299	.5299	.
40318	4920	44	.	.	.
40318	4921	1	Multiplying	multiply	VBG
40318	4921	2	the	the	DT
40318	4921	3	pounds	pound	NNS
40318	4921	4	of	of	IN
40318	4921	5	fat	fat	NN
40318	4921	6	each	each	DT
40318	4921	7	patron	patron	NN
40318	4921	8	delivered	deliver	VBN
40318	4921	9	by	by	IN
40318	4921	10	the	the	DT
40318	4921	11	price	price	NN
40318	4921	12	a	a	DT
40318	4921	13	pound	pound	NN
40318	4921	14	would	would	MD
40318	4921	15	give	give	VB
40318	4921	16	the	the	DT
40318	4921	17	amount	amount	NN
40318	4921	18	of	of	IN
40318	4921	19	money	money	NN
40318	4921	20	due	due	JJ
40318	4921	21	each	each	DT
40318	4921	22	patron	patron	NN
40318	4921	23	.	.	.
40318	4922	1	TABLE	TABLE	NNP
40318	4922	2	XXVII	xxvii	NN
40318	4922	3	SHOWING	show	VBD
40318	4922	4	PAYMENTS	payment	NNS
40318	4922	5	FOR	for	IN
40318	4922	6	MILK	milk	NN
40318	4922	7	BASED	based	NN
40318	4922	8	ON	on	IN
40318	4922	9	FAT	FAT	NNP
40318	4922	10	-	-	HYPH
40318	4922	11	CONTENT	content	NN
40318	4922	12	OF	of	IN
40318	4922	13	MILK	MILK	NNP
40318	4922	14	=	=	SYM
40318	4922	15	=	=	SYM
40318	4922	16	=	=	SYM
40318	4922	17	=	=	SYM
40318	4922	18	=	=	SYM
40318	4922	19	=	=	SYM
40318	4922	20	=	=	SYM
40318	4922	21	=	=	SYM
40318	4922	22	=	=	SYM
40318	4922	23	=	=	SYM
40318	4922	24	=	=	SYM
40318	4922	25	=	=	SYM
40318	4922	26	=	=	SYM
40318	4922	27	=	=	SYM
40318	4922	28	=	=	SYM
40318	4922	29	=	=	SYM
40318	4922	30	=	=	SYM
40318	4922	31	=	=	SYM
40318	4922	32	=	=	SYM
40318	4922	33	=	=	SYM
40318	4922	34	=	=	SYM
40318	4922	35	=	=	SYM
40318	4922	36	=	=	SYM
40318	4922	37	=	=	SYM
40318	4922	38	=	=	SYM
40318	4922	39	=	=	SYM
40318	4922	40	=	=	SYM
40318	4922	41	=	=	SYM
40318	4922	42	=	=	SYM
40318	4922	43	=	=	SYM
40318	4922	44	=	=	SYM
40318	4922	45	=	=	SYM
40318	4922	46	=	=	SYM
40318	4922	47	=	=	SYM
40318	4922	48	=	=	SYM
40318	4922	49	=	=	SYM
40318	4922	50	=	=	SYM
40318	4922	51	=	=	SYM
40318	4922	52	=	=	SYM
40318	4922	53	=	=	SYM
40318	4922	54	=	=	SYM
40318	4922	55	=	=	SYM
40318	4922	56	=	=	SYM
40318	4922	57	=	=	SYM
40318	4922	58	=	=	SYM
40318	4922	59	=	=	SYM
40318	4922	60	=	=	SYM
40318	4922	61	=	=	SYM
40318	4922	62	=	=	SYM
40318	4922	63	=	=	SYM
40318	4922	64	=	=	SYM
40318	4922	65	=	=	SYM
40318	4922	66	=	=	SYM
40318	4922	67	=	=	SYM
40318	4922	68	=	=	SYM
40318	4922	69	=	=	SYM
40318	4922	70	=	=	SYM
40318	4922	71	=	=	SYM
40318	4922	72	=	=	SYM
40318	4922	73	=	=	SYM
40318	4922	74	=	=	SYM
40318	4922	75	=	=	SYM
40318	4922	76	=	=	SYM
40318	4922	77	=	=	SYM
40318	4922	78	=	=	SYM
40318	4922	79	=	=	SYM
40318	4922	80	=	=	SYM
40318	4922	81	|	|	NNP
40318	4922	82	POUNDS	POUNDS	NNP
40318	4922	83	|	|	NNP
40318	4922	84	PER	PER	NNP
40318	4922	85	CENT	CENT	NNP
40318	4922	86	|	|	NNP
40318	4922	87	POUNDS	pound	NNS
40318	4922	88	OF	of	IN
40318	4922	89	|	|	NNP
40318	4922	90	VALUE	VALUE	NNP
40318	4922	91	OF	of	IN
40318	4922	92	|	|	CD
40318	4922	93	PATRON	PATRON	NNP
40318	4922	94	|	|	NNP
40318	4922	95	OF	OF	NNP
40318	4922	96	MILK	MILK	NNP
40318	4922	97	|	|	NNP
40318	4922	98	OF	of	IN
40318	4922	99	FAT	FAT	NNP
40318	4922	100	IN	IN	NNP
40318	4922	101	|	|	NNP
40318	4922	102	FAT	FAT	NNP
40318	4922	103	|	|	NNP
40318	4922	104	POUND	POUND	NNP
40318	4922	105	OF	of	IN
40318	4922	106	|	|	CD
40318	4922	107	AMOUNT	AMOUNT	NNP
40318	4922	108	DUE	DUE	NNP
40318	4922	109	|	|	NNP
40318	4922	110	DELIVERED	deliver	VBD
40318	4922	111	|	|	NNP
40318	4922	112	MILK	milk	NN
40318	4922	113	|	|	NNP
40318	4922	114	DELIVERED	deliver	VBD
40318	4922	115	|	|	NNP
40318	4922	116	FAT	FAT	NNP
40318	4922	117	|	|	NNS
40318	4922	118	EACH	each	NN
40318	4922	119	PATRON	PATRON	NNP
40318	4922	120	-------+-----------+-----------+-----------+----------+------------	-------+-----------+-----------+-----------+----------+------------	NNP
40318	4922	121	A	a	DT
40318	4922	122	|	|	NNP
40318	4922	123	100	100	CD
40318	4922	124	|	|	CD
40318	4922	125	3.0	3.0	CD
40318	4922	126	|	|	CD
40318	4922	127	3.0	3.0	CD
40318	4922	128	|	|	CD
40318	4922	129	$	$	$
40318	4922	130	.5299	.5299	.
40318	4922	131	|	|	CD
40318	4922	132	$	$	$
40318	4922	133	1.58	1.58	CD
40318	4922	134	B	B	NNP
40318	4922	135	|	|	CD
40318	4922	136	100	100	CD
40318	4922	137	|	|	CD
40318	4922	138	3.5	3.5	CD
40318	4922	139	|	|	CD
40318	4922	140	3.5	3.5	CD
40318	4922	141	|	|	CD
40318	4922	142	.5299	.5299	CD
40318	4922	143	|	|	CD
40318	4922	144	1.85	1.85	CD
40318	4922	145	C	C	NNP
40318	4922	146	|	|	CD
40318	4922	147	100	100	CD
40318	4922	148	|	|	CD
40318	4922	149	4.0	4.0	CD
40318	4922	150	|	|	CD
40318	4922	151	4.0	4.0	CD
40318	4922	152	|	|	CD
40318	4922	153	.5299	.5299	NN
40318	4922	154	|	|	CD
40318	4922	155	2.12	2.12	CD
40318	4922	156	D	D	NNP
40318	4922	157	|	|	CD
40318	4922	158	100	100	CD
40318	4922	159	|	|	CD
40318	4922	160	4.5	4.5	CD
40318	4922	161	|	|	CD
40318	4922	162	4.5	4.5	CD
40318	4922	163	|	|	CD
40318	4922	164	.5299	.5299	NN
40318	4922	165	|	|	CD
40318	4922	166	2.38	2.38	CD
40318	4922	167	E	E	NNP
40318	4922	168	|	|	CD
40318	4922	169	100	100	CD
40318	4922	170	|	|	CD
40318	4922	171	5.0	5.0	CD
40318	4922	172	|	|	CD
40318	4922	173	5.0	5.0	CD
40318	4922	174	|	|	CD
40318	4922	175	.5299	.5299	NN
40318	4922	176	|	|	CD
40318	4922	177	2.65	2.65	CD
40318	4922	178	=	=	SYM
40318	4922	179	=	=	SYM
40318	4922	180	=	=	SYM
40318	4922	181	=	=	SYM
40318	4922	182	=	=	SYM
40318	4922	183	=	=	SYM
40318	4922	184	=	=	SYM
40318	4922	185	=	=	SYM
40318	4922	186	=	=	SYM
40318	4922	187	=	=	SYM
40318	4922	188	=	=	SYM
40318	4922	189	=	=	SYM
40318	4922	190	=	=	SYM
40318	4922	191	=	=	SYM
40318	4922	192	=	=	SYM
40318	4922	193	=	=	SYM
40318	4922	194	=	=	SYM
40318	4922	195	=	=	SYM
40318	4922	196	=	=	SYM
40318	4922	197	=	=	SYM
40318	4922	198	=	=	SYM
40318	4922	199	=	=	SYM
40318	4922	200	=	=	SYM
40318	4922	201	=	=	SYM
40318	4922	202	=	=	SYM
40318	4922	203	=	=	SYM
40318	4922	204	=	=	SYM
40318	4922	205	=	=	SYM
40318	4922	206	=	=	SYM
40318	4922	207	=	=	SYM
40318	4922	208	=	=	SYM
40318	4922	209	=	=	SYM
40318	4922	210	=	=	SYM
40318	4922	211	=	=	SYM
40318	4922	212	=	=	SYM
40318	4922	213	=	=	SYM
40318	4922	214	=	=	SYM
40318	4922	215	=	=	SYM
40318	4922	216	=	=	SYM
40318	4922	217	=	=	SYM
40318	4922	218	=	=	SYM
40318	4922	219	=	=	SYM
40318	4922	220	=	=	SYM
40318	4922	221	=	=	SYM
40318	4922	222	=	=	SYM
40318	4922	223	=	=	SYM
40318	4922	224	=	=	SYM
40318	4922	225	=	=	SYM
40318	4922	226	=	=	SYM
40318	4922	227	=	=	SYM
40318	4922	228	=	=	SYM
40318	4922	229	=	=	SYM
40318	4922	230	=	=	SYM
40318	4922	231	=	=	SYM
40318	4922	232	=	=	SYM
40318	4922	233	=	=	SYM
40318	4922	234	=	=	SYM
40318	4922	235	=	=	SYM
40318	4922	236	=	=	SYM
40318	4922	237	=	=	SYM
40318	4922	238	=	=	SYM
40318	4922	239	=	=	SYM
40318	4922	240	=	=	SYM
40318	4922	241	=	=	SYM
40318	4922	242	=	=	SYM
40318	4922	243	=	=	NFP
40318	4922	244	=	=	NFP
40318	4922	245	+324	+324	NNP
40318	4922	246	.	.	.
40318	4923	1	Weight	weight	NN
40318	4923	2	basis	basis	NN
40318	4923	3	or	or	CC
40318	4923	4	pooling	pooling	NN
40318	4923	5	method	method	NN
40318	4923	6	for	for	IN
40318	4923	7	payment	payment	NN
40318	4923	8	of	of	IN
40318	4923	9	milk.+--By	milk.+--By	NNP
40318	4923	10	this	this	DT
40318	4923	11	system	system	NN
40318	4923	12	,	,	,
40318	4923	13	each	each	DT
40318	4923	14	patron	patron	NN
40318	4923	15	would	would	MD
40318	4923	16	receive	receive	VB
40318	4923	17	an	an	DT
40318	4923	18	equal	equal	JJ
40318	4923	19	price	price	NN
40318	4923	20	for	for	IN
40318	4923	21	100	100	CD
40318	4923	22	pounds	pound	NNS
40318	4923	23	of	of	IN
40318	4923	24	milk	milk	NN
40318	4923	25	.	.	.
40318	4924	1	If	if	IN
40318	4924	2	the	the	DT
40318	4924	3	same	same	JJ
40318	4924	4	supposition	supposition	NN
40318	4924	5	is	be	VBZ
40318	4924	6	taken	take	VBN
40318	4924	7	as	as	IN
40318	4924	8	before	before	RB
40318	4924	9	,	,	,
40318	4924	10	there	there	EX
40318	4924	11	would	would	MD
40318	4924	12	be	be	VB
40318	4924	13	500	500	CD
40318	4924	14	pounds	pound	NNS
40318	4924	15	of	of	IN
40318	4924	16	milk	milk	NN
40318	4924	17	delivered	deliver	VBN
40318	4924	18	and	and	CC
40318	4924	19	the	the	DT
40318	4924	20	cheese	cheese	NN
40318	4924	21	sold	sell	VBN
40318	4924	22	for	for	IN
40318	4924	23	$	$	$
40318	4924	24	10.59	10.59	CD
40318	4924	25	;	;	:
40318	4924	26	each	each	DT
40318	4924	27	100	100	CD
40318	4924	28	pounds	pound	NNS
40318	4924	29	of	of	IN
40318	4924	30	milk	milk	NN
40318	4924	31	would	would	MD
40318	4924	32	be	be	VB
40318	4924	33	worth	worth	JJ
40318	4924	34	$	$	$
40318	4924	35	2.12	2.12	CD
40318	4924	36	.	.	.
40318	4925	1	As	as	IN
40318	4925	2	each	each	DT
40318	4925	3	patron	patron	NN
40318	4925	4	delivered	deliver	VBD
40318	4925	5	an	an	DT
40318	4925	6	equal	equal	JJ
40318	4925	7	weight	weight	NN
40318	4925	8	of	of	IN
40318	4925	9	milk	milk	NN
40318	4925	10	,	,	,
40318	4925	11	each	each	DT
40318	4925	12	would	would	MD
40318	4925	13	receive	receive	VB
40318	4925	14	an	an	DT
40318	4925	15	equal	equal	JJ
40318	4925	16	amount	amount	NN
40318	4925	17	of	of	IN
40318	4925	18	money	money	NN
40318	4925	19	,	,	,
40318	4925	20	or	or	CC
40318	4925	21	$	$	$
40318	4925	22	2.12	2.12	CD
40318	4925	23	.	.	.
40318	4926	1	+325	+325	NNP
40318	4926	2	.	.	.
40318	4927	1	Fat	Fat	NNP
40318	4927	2	-	-	HYPH
40318	4927	3	plus	plus	CC
40318	4927	4	-	-	HYPH
40318	4927	5	two	two	CD
40318	4927	6	method	method	NN
40318	4927	7	for	for	IN
40318	4927	8	payment	payment	NN
40318	4927	9	of	of	IN
40318	4927	10	milk.+--Some	milk.+--some	JJ
40318	4927	11	workers	worker	NNS
40318	4927	12	have	have	VBP
40318	4927	13	thought	think	VBN
40318	4927	14	that	that	IN
40318	4927	15	by	by	IN
40318	4927	16	adding	add	VBG
40318	4927	17	two	two	CD
40318	4927	18	to	to	IN
40318	4927	19	the	the	DT
40318	4927	20	fat	fat	JJ
40318	4927	21	test	test	NN
40318	4927	22	,	,	,
40318	4927	23	the	the	DT
40318	4927	24	division	division	NN
40318	4927	25	of	of	IN
40318	4927	26	money	money	NN
40318	4927	27	would	would	MD
40318	4927	28	be	be	VB
40318	4927	29	more	more	RBR
40318	4927	30	nearly	nearly	RB
40318	4927	31	the	the	DT
40318	4927	32	true	true	JJ
40318	4927	33	cheese	cheese	NN
40318	4927	34	-	-	HYPH
40318	4927	35	producing	produce	VBG
40318	4927	36	value	value	NN
40318	4927	37	of	of	IN
40318	4927	38	the	the	DT
40318	4927	39	milk	milk	NN
40318	4927	40	.	.	.
40318	4928	1	The	the	DT
40318	4928	2	amount	amount	NN
40318	4928	3	due	due	JJ
40318	4928	4	each	each	DT
40318	4928	5	patron	patron	NN
40318	4928	6	is	be	VBZ
40318	4928	7	figured	figure	VBN
40318	4928	8	as	as	IN
40318	4928	9	in	in	IN
40318	4928	10	the	the	DT
40318	4928	11	fat	fat	JJ
40318	4928	12	basis	basis	NN
40318	4928	13	,	,	,
40318	4928	14	except	except	IN
40318	4928	15	that	that	IN
40318	4928	16	two	two	CD
40318	4928	17	is	be	VBZ
40318	4928	18	added	add	VBN
40318	4928	19	to	to	IN
40318	4928	20	the	the	DT
40318	4928	21	fat	fat	JJ
40318	4928	22	test	test	NN
40318	4928	23	and	and	CC
40318	4928	24	this	this	DT
40318	4928	25	is	be	VBZ
40318	4928	26	used	use	VBN
40318	4928	27	as	as	IN
40318	4928	28	the	the	DT
40318	4928	29	basis	basis	NN
40318	4928	30	of	of	IN
40318	4928	31	division	division	NN
40318	4928	32	.	.	.
40318	4929	1	If	if	IN
40318	4929	2	the	the	DT
40318	4929	3	same	same	JJ
40318	4929	4	suppositions	supposition	NNS
40318	4929	5	were	be	VBD
40318	4929	6	used	use	VBN
40318	4929	7	as	as	IN
40318	4929	8	before	before	RB
40318	4929	9	,	,	,
40318	4929	10	each	each	DT
40318	4929	11	patron	patron	NN
40318	4929	12	would	would	MD
40318	4929	13	receive	receive	VB
40318	4929	14	the	the	DT
40318	4929	15	amount	amount	NN
40318	4929	16	shown	show	VBN
40318	4929	17	in	in	IN
40318	4929	18	Table	table	NN
40318	4929	19	XXVIII	XXVIII	NNP
40318	4929	20	.	.	.
40318	4930	1	+326	+326	NNS
40318	4930	2	.	.	.
40318	4931	1	Comparison	comparison	NN
40318	4931	2	of	of	IN
40318	4931	3	methods.+--The	methods.+--the	CD
40318	4931	4	best	good	JJS
40318	4931	5	way	way	NN
40318	4931	6	to	to	TO
40318	4931	7	judge	judge	VB
40318	4931	8	the	the	DT
40318	4931	9	different	different	JJ
40318	4931	10	methods	method	NNS
40318	4931	11	of	of	IN
40318	4931	12	paying	pay	VBG
40318	4931	13	for	for	IN
40318	4931	14	milk	milk	NN
40318	4931	15	is	be	VBZ
40318	4931	16	to	to	TO
40318	4931	17	compare	compare	VB
40318	4931	18	them	-PRON-	PRP
40318	4931	19	with	with	IN
40318	4931	20	the	the	DT
40318	4931	21	true	true	JJ
40318	4931	22	value	value	NN
40318	4931	23	based	base	VBN
40318	4931	24	on	on	IN
40318	4931	25	the	the	DT
40318	4931	26	actual	actual	JJ
40318	4931	27	cheese	cheese	NN
40318	4931	28	yield	yield	NN
40318	4931	29	as	as	IN
40318	4931	30	shown	show	VBN
40318	4931	31	in	in	IN
40318	4931	32	Table	table	NN
40318	4931	33	XXIX	XXIX	NNP
40318	4931	34	.	.	.
40318	4932	1	TABLE	TABLE	NNS
40318	4932	2	XXVIII	xxviii	NN
40318	4932	3	SHOWING	show	VBD
40318	4932	4	PAYMENTS	payment	NNS
40318	4932	5	FOR	for	IN
40318	4932	6	MILK	milk	NN
40318	4932	7	BY	by	IN
40318	4932	8	FAT	FAT	NNP
40318	4932	9	-	-	HYPH
40318	4932	10	PLUS	PLUS	NNP
40318	4932	11	-	-	HYPH
40318	4932	12	TWO	TWO	NNP
40318	4932	13	METHODS	METHODS	NNP
40318	4932	14	=	=	SYM
40318	4932	15	=	=	SYM
40318	4932	16	=	=	SYM
40318	4932	17	=	=	SYM
40318	4932	18	=	=	SYM
40318	4932	19	=	=	SYM
40318	4932	20	=	=	SYM
40318	4932	21	=	=	SYM
40318	4932	22	=	=	SYM
40318	4932	23	=	=	SYM
40318	4932	24	=	=	SYM
40318	4932	25	=	=	SYM
40318	4932	26	=	=	SYM
40318	4932	27	=	=	SYM
40318	4932	28	=	=	SYM
40318	4932	29	=	=	SYM
40318	4932	30	=	=	SYM
40318	4932	31	=	=	SYM
40318	4932	32	=	=	SYM
40318	4932	33	=	=	SYM
40318	4932	34	=	=	SYM
40318	4932	35	=	=	SYM
40318	4932	36	=	=	SYM
40318	4932	37	=	=	SYM
40318	4932	38	=	=	SYM
40318	4932	39	=	=	SYM
40318	4932	40	=	=	SYM
40318	4932	41	=	=	SYM
40318	4932	42	=	=	SYM
40318	4932	43	=	=	SYM
40318	4932	44	=	=	SYM
40318	4932	45	=	=	SYM
40318	4932	46	=	=	SYM
40318	4932	47	=	=	SYM
40318	4932	48	=	=	SYM
40318	4932	49	=	=	SYM
40318	4932	50	=	=	SYM
40318	4932	51	=	=	SYM
40318	4932	52	=	=	SYM
40318	4932	53	=	=	SYM
40318	4932	54	=	=	SYM
40318	4932	55	=	=	SYM
40318	4932	56	=	=	SYM
40318	4932	57	=	=	SYM
40318	4932	58	=	=	SYM
40318	4932	59	=	=	SYM
40318	4932	60	=	=	SYM
40318	4932	61	=	=	SYM
40318	4932	62	=	=	SYM
40318	4932	63	=	=	SYM
40318	4932	64	=	=	SYM
40318	4932	65	=	=	SYM
40318	4932	66	=	=	SYM
40318	4932	67	=	=	SYM
40318	4932	68	=	=	SYM
40318	4932	69	=	=	SYM
40318	4932	70	=	=	SYM
40318	4932	71	=	=	SYM
40318	4932	72	=	=	SYM
40318	4932	73	=	=	SYM
40318	4932	74	=	=	SYM
40318	4932	75	=	=	SYM
40318	4932	76	=	=	SYM
40318	4932	77	=	=	SYM
40318	4932	78	=	=	SYM
40318	4932	79	=	=	SYM
40318	4932	80	=	=	SYM
40318	4932	81	=	=	SYM
40318	4932	82	=	=	SYM
40318	4932	83	=	=	SYM
40318	4932	84	=	=	SYM
40318	4932	85	=	=	SYM
40318	4932	86	=	=	SYM
40318	4932	87	=	=	NFP
40318	4932	88	=	=	SYM
40318	4932	89	PATRON	PATRON	NNP
40318	4932	90	|	|	NNP
40318	4932	91	POUNDS	POUNDS	NNP
40318	4932	92	|	|	NNP
40318	4932	93	PER	PER	NNP
40318	4932	94	CENT	CENT	NNP
40318	4932	95	|	|	NNP
40318	4932	96	FAT	FAT	NNP
40318	4932	97	PLUS	PLUS	NNP
40318	4932	98	|	|	NNP
40318	4932	99	POUNDS	POUNDS	NNP
40318	4932	100	|	|	NNP
40318	4932	101	VALUE	VALUE	NNP
40318	4932	102	OF	of	IN
40318	4932	103	|	|	NNP
40318	4932	104	AMOUNT	AMOUNT	NNP
40318	4932	105	|	|	NNP
40318	4932	106	OF	OF	NNP
40318	4932	107	MILK	MILK	NNP
40318	4932	108	|	|	NNP
40318	4932	109	OF	of	IN
40318	4932	110	FAT	FAT	NNP
40318	4932	111	IN	IN	NNP
40318	4932	112	|	|	NNP
40318	4932	113	TWO	two	CD
40318	4932	114	|	|	CD
40318	4932	115	OF	of	IN
40318	4932	116	FAT	FAT	NNP
40318	4932	117	|	|	NNP
40318	4932	118	POUND	POUND	NNP
40318	4932	119	OF	of	IN
40318	4932	120	|	|	CD
40318	4932	121	DUE	DUE	NNP
40318	4932	122	EACH	EACH	NNP
40318	4932	123	|	|	NNS
40318	4932	124	DELIVERED	deliver	VBD
40318	4932	125	|	|	CD
40318	4932	126	MILK	milk	NN
40318	4932	127	|	|	NNS
40318	4932	128	|	|	NNP
40318	4932	129	DELIVERED	deliver	VBD
40318	4932	130	|	|	NNP
40318	4932	131	FAT	FAT	NNP
40318	4932	132	|	|	NNP
40318	4932	133	PATRON	PATRON	NNP
40318	4932	134	-------+-----------+-----------+----------+-----------+----------+---------	-------+-----------+-----------+----------+-----------+----------+---------	:
40318	4932	135	A	A	NNP
40318	4932	136	|	|	NNP
40318	4932	137	100	100	CD
40318	4932	138	|	|	CD
40318	4932	139	3.0	3.0	CD
40318	4932	140	|	|	CD
40318	4932	141	5.0	5.0	CD
40318	4932	142	|	|	CD
40318	4932	143	5.0	5.0	CD
40318	4932	144	|	|	CD
40318	4932	145	$	$	$
40318	4932	146	.353	.353	CD
40318	4932	147	|	|	CD
40318	4932	148	$	$	$
40318	4932	149	1.76	1.76	CD
40318	4932	150	B	B	NNP
40318	4932	151	|	|	CD
40318	4932	152	100	100	CD
40318	4932	153	|	|	CD
40318	4932	154	3.5	3.5	CD
40318	4932	155	|	|	CD
40318	4932	156	5.5	5.5	CD
40318	4932	157	|	|	CD
40318	4932	158	5.5	5.5	CD
40318	4932	159	|	|	CD
40318	4932	160	.353	.353	CD
40318	4932	161	|	|	CD
40318	4932	162	1.94	1.94	CD
40318	4932	163	C	C	NNP
40318	4932	164	|	|	CD
40318	4932	165	100	100	CD
40318	4932	166	|	|	CD
40318	4932	167	4.0	4.0	CD
40318	4932	168	|	|	CD
40318	4932	169	6.0	6.0	CD
40318	4932	170	|	|	CD
40318	4932	171	6.0	6.0	CD
40318	4932	172	|	|	CD
40318	4932	173	.353	.353	CD
40318	4932	174	|	|	CD
40318	4932	175	2.12	2.12	CD
40318	4932	176	D	D	NNP
40318	4932	177	|	|	CD
40318	4932	178	100	100	CD
40318	4932	179	|	|	CD
40318	4932	180	4.5	4.5	CD
40318	4932	181	|	|	CD
40318	4932	182	6.5	6.5	CD
40318	4932	183	|	|	CD
40318	4932	184	6.5	6.5	CD
40318	4932	185	|	|	CD
40318	4932	186	.353	.353	CD
40318	4932	187	|	|	CD
40318	4932	188	2.29	2.29	CD
40318	4932	189	E	e	NN
40318	4932	190	|	|	CD
40318	4932	191	100	100	CD
40318	4932	192	|	|	CD
40318	4932	193	5.0	5.0	CD
40318	4932	194	|	|	CD
40318	4932	195	7.0	7.0	CD
40318	4932	196	|	|	CD
40318	4932	197	7.0	7.0	CD
40318	4932	198	|	|	CD
40318	4932	199	.353	.353	CD
40318	4932	200	|	|	CD
40318	4932	201	2.47	2.47	CD
40318	4932	202	=	=	SYM
40318	4932	203	=	=	SYM
40318	4932	204	=	=	SYM
40318	4932	205	=	=	SYM
40318	4932	206	=	=	SYM
40318	4932	207	=	=	SYM
40318	4932	208	=	=	SYM
40318	4932	209	=	=	SYM
40318	4932	210	=	=	SYM
40318	4932	211	=	=	SYM
40318	4932	212	=	=	SYM
40318	4932	213	=	=	SYM
40318	4932	214	=	=	SYM
40318	4932	215	=	=	SYM
40318	4932	216	=	=	SYM
40318	4932	217	=	=	SYM
40318	4932	218	=	=	SYM
40318	4932	219	=	=	SYM
40318	4932	220	=	=	SYM
40318	4932	221	=	=	SYM
40318	4932	222	=	=	SYM
40318	4932	223	=	=	SYM
40318	4932	224	=	=	SYM
40318	4932	225	=	=	SYM
40318	4932	226	=	=	SYM
40318	4932	227	=	=	SYM
40318	4932	228	=	=	SYM
40318	4932	229	=	=	SYM
40318	4932	230	=	=	SYM
40318	4932	231	=	=	SYM
40318	4932	232	=	=	SYM
40318	4932	233	=	=	SYM
40318	4932	234	=	=	SYM
40318	4932	235	=	=	SYM
40318	4932	236	=	=	SYM
40318	4932	237	=	=	SYM
40318	4932	238	=	=	SYM
40318	4932	239	=	=	SYM
40318	4932	240	=	=	SYM
40318	4932	241	=	=	SYM
40318	4932	242	=	=	SYM
40318	4932	243	=	=	SYM
40318	4932	244	=	=	SYM
40318	4932	245	=	=	SYM
40318	4932	246	=	=	SYM
40318	4932	247	=	=	SYM
40318	4932	248	=	=	SYM
40318	4932	249	=	=	SYM
40318	4932	250	=	=	SYM
40318	4932	251	=	=	SYM
40318	4932	252	=	=	SYM
40318	4932	253	=	=	SYM
40318	4932	254	=	=	SYM
40318	4932	255	=	=	SYM
40318	4932	256	=	=	SYM
40318	4932	257	=	=	SYM
40318	4932	258	=	=	SYM
40318	4932	259	=	=	SYM
40318	4932	260	=	=	SYM
40318	4932	261	=	=	SYM
40318	4932	262	=	=	SYM
40318	4932	263	=	=	SYM
40318	4932	264	=	=	SYM
40318	4932	265	=	=	SYM
40318	4932	266	=	=	SYM
40318	4932	267	=	=	SYM
40318	4932	268	=	=	SYM
40318	4932	269	=	=	SYM
40318	4932	270	=	=	SYM
40318	4932	271	=	=	SYM
40318	4932	272	=	=	SYM
40318	4932	273	=	=	SYM
40318	4932	274	=	=	SYM
40318	4932	275	=	=	NFP
40318	4932	276	=	=	NFP
40318	4932	277	TABLE	TABLE	NNS
40318	4932	278	XXIX	xxix	NN
40318	4932	279	SHOWING	show	VBD
40318	4932	280	THE	the	DT
40318	4932	281	COMPARISON	comparison	NN
40318	4932	282	OF	of	IN
40318	4932	283	THE	the	DT
40318	4932	284	DIFFERENT	DIFFERENT	NNP
40318	4932	285	METHODS	method	NNS
40318	4932	286	OF	of	IN
40318	4932	287	PAYING	pay	VBG
40318	4932	288	FOR	for	IN
40318	4932	289	MILK	MILK	NNP
40318	4932	290	AT	AT	NNP
40318	4932	291	CHEESE	cheese	NN
40318	4932	292	FACTORIES	factory	NNS
40318	4932	293	=	=	SYM
40318	4932	294	=	=	SYM
40318	4932	295	=	=	SYM
40318	4932	296	=	=	SYM
40318	4932	297	=	=	SYM
40318	4932	298	=	=	SYM
40318	4932	299	=	=	SYM
40318	4932	300	=	=	SYM
40318	4932	301	=	=	SYM
40318	4932	302	=	=	SYM
40318	4932	303	=	=	SYM
40318	4932	304	=	=	SYM
40318	4932	305	=	=	SYM
40318	4932	306	=	=	SYM
40318	4932	307	=	=	SYM
40318	4932	308	=	=	SYM
40318	4932	309	=	=	SYM
40318	4932	310	=	=	SYM
40318	4932	311	=	=	SYM
40318	4932	312	=	=	SYM
40318	4932	313	=	=	SYM
40318	4932	314	=	=	SYM
40318	4932	315	=	=	SYM
40318	4932	316	=	=	SYM
40318	4932	317	=	=	SYM
40318	4932	318	=	=	SYM
40318	4932	319	=	=	SYM
40318	4932	320	=	=	SYM
40318	4932	321	=	=	SYM
40318	4932	322	=	=	SYM
40318	4932	323	=	=	SYM
40318	4932	324	=	=	SYM
40318	4932	325	=	=	SYM
40318	4932	326	=	=	SYM
40318	4932	327	=	=	SYM
40318	4932	328	=	=	SYM
40318	4932	329	=	=	SYM
40318	4932	330	=	=	SYM
40318	4932	331	=	=	SYM
40318	4932	332	=	=	SYM
40318	4932	333	=	=	SYM
40318	4932	334	=	=	SYM
40318	4932	335	=	=	SYM
40318	4932	336	=	=	SYM
40318	4932	337	=	=	SYM
40318	4932	338	=	=	SYM
40318	4932	339	=	=	SYM
40318	4932	340	=	=	SYM
40318	4932	341	=	=	SYM
40318	4932	342	=	=	SYM
40318	4932	343	=	=	SYM
40318	4932	344	=	=	SYM
40318	4932	345	=	=	SYM
40318	4932	346	=	=	SYM
40318	4932	347	=	=	SYM
40318	4932	348	=	=	SYM
40318	4932	349	=	=	SYM
40318	4932	350	=	=	SYM
40318	4932	351	=	=	SYM
40318	4932	352	=	=	SYM
40318	4932	353	=	=	SYM
40318	4932	354	=	=	SYM
40318	4932	355	=	=	NNS
40318	4932	356	=	=	SYM
40318	4932	357	|	|	NNP
40318	4932	358	|	|	CD
40318	4932	359	ERROR	ERROR	NNP
40318	4932	360	IN	in	IN
40318	4932	361	PAYMENT	payment	NN
40318	4932	362	PER	per	IN
40318	4932	363	100	100	CD
40318	4932	364	POUNDS	pound	NNS
40318	4932	365	OF	of	IN
40318	4932	366	MILK	milk	NN
40318	4932	367	BY	by	IN
40318	4932	368	PATRON	PATRON	NNP
40318	4932	369	|	|	NNP
40318	4932	370	PERCENTAGE	PERCENTAGE	NNP
40318	4932	371	+	+	SYM
40318	4932	372	----------------+-----------+--------------	----------------+-----------+--------------	CD
40318	4932	373	|	|	NNS
40318	4932	374	OF	of	IN
40318	4932	375	FAT	FAT	NNP
40318	4932	376	IN	IN	NNP
40318	4932	377	|	|	CD
40318	4932	378	POOLING	pool	VBG
40318	4932	379	SYSTEM	system	NN
40318	4932	380	|	|	CD
40318	4932	381	FAT	FAT	NNP
40318	4932	382	BASIS	BASIS	NNP
40318	4932	383	|	|	NNP
40318	4932	384	FAT	FAT	NNP
40318	4932	385	-	-	HYPH
40318	4932	386	PLUS	PLUS	NNP
40318	4932	387	-	-	HYPH
40318	4932	388	TWO	TWO	NNP
40318	4932	389	|	|	NNP
40318	4932	390	MILK	MILK	NNP
40318	4932	391	|	|	NNP
40318	4932	392	|	|	NNP
40318	4932	393	|	|	NNP
40318	4932	394	METHOD	METHOD	NNP
40318	4932	395	-------+------------+----------------+-----------+--------------	-------+------------+----------------+-----------+--------------	NN
40318	4932	396	A	A	NNP
40318	4932	397	|	|	NNP
40318	4932	398	3.0	3.0	CD
40318	4932	399	|	|	CD
40318	4932	400	+	+	CC
40318	4932	401	$	$	$
40318	4932	402	0.46	0.46	CD
40318	4932	403	|	|	CD
40318	4932	404	-$0.08	-$0.08	CD
40318	4932	405	|	|	CD
40318	4932	406	+	+	CC
40318	4932	407	$	$	$
40318	4932	408	0.10	0.10	CD
40318	4932	409	B	B	NNP
40318	4932	410	|	|	NNP
40318	4932	411	3.5	3.5	CD
40318	4932	412	|	|	CD
40318	4932	413	+0.23	+0.23	NNP
40318	4932	414	|	|	CD
40318	4932	415	-0.04	-0.04	CD
40318	4932	416	|	|	NNP
40318	4932	417	+0.05	+0.05	NNP
40318	4932	418	C	C	NNP
40318	4932	419	|	|	NNP
40318	4932	420	4.0	4.0	CD
40318	4932	421	|	|	CD
40318	4932	422	0.00	0.00	CD
40318	4932	423	|	|	CD
40318	4932	424	0.00	0.00	CD
40318	4932	425	|	|	CD
40318	4932	426	0.00	0.00	CD
40318	4932	427	D	D	NNP
40318	4932	428	|	|	CD
40318	4932	429	4.5	4.5	CD
40318	4932	430	|	|	CD
40318	4932	431	-0.23	-0.23	CD
40318	4932	432	|	|	NNS
40318	4932	433	+0.04	+0.04	NNP
40318	4932	434	|	|	CD
40318	4932	435	-0.05	-0.05	CC
40318	4932	436	E	e	NN
40318	4932	437	|	|	CD
40318	4932	438	5.0	5.0	CD
40318	4932	439	|	|	CD
40318	4932	440	-0.46	-0.46	CD
40318	4932	441	|	|	CD
40318	4932	442	+0.08	+0.08	NNP
40318	4932	443	|	|	NNP
40318	4932	444	-0.10	-0.10	CD
40318	4932	445	=	=	SYM
40318	4932	446	=	=	SYM
40318	4932	447	=	=	SYM
40318	4932	448	=	=	SYM
40318	4932	449	=	=	SYM
40318	4932	450	=	=	SYM
40318	4932	451	=	=	SYM
40318	4932	452	=	=	SYM
40318	4932	453	=	=	SYM
40318	4932	454	=	=	SYM
40318	4932	455	=	=	SYM
40318	4932	456	=	=	SYM
40318	4932	457	=	=	SYM
40318	4932	458	=	=	SYM
40318	4932	459	=	=	SYM
40318	4932	460	=	=	SYM
40318	4932	461	=	=	SYM
40318	4932	462	=	=	SYM
40318	4932	463	=	=	SYM
40318	4932	464	=	=	SYM
40318	4932	465	=	=	SYM
40318	4932	466	=	=	SYM
40318	4932	467	=	=	SYM
40318	4932	468	=	=	SYM
40318	4932	469	=	=	SYM
40318	4932	470	=	=	SYM
40318	4932	471	=	=	SYM
40318	4932	472	=	=	SYM
40318	4932	473	=	=	SYM
40318	4932	474	=	=	SYM
40318	4932	475	=	=	SYM
40318	4932	476	=	=	SYM
40318	4932	477	=	=	SYM
40318	4932	478	=	=	SYM
40318	4932	479	=	=	SYM
40318	4932	480	=	=	SYM
40318	4932	481	=	=	SYM
40318	4932	482	=	=	SYM
40318	4932	483	=	=	SYM
40318	4932	484	=	=	SYM
40318	4932	485	=	=	SYM
40318	4932	486	=	=	SYM
40318	4932	487	=	=	SYM
40318	4932	488	=	=	SYM
40318	4932	489	=	=	SYM
40318	4932	490	=	=	SYM
40318	4932	491	=	=	SYM
40318	4932	492	=	=	SYM
40318	4932	493	=	=	SYM
40318	4932	494	=	=	SYM
40318	4932	495	=	=	SYM
40318	4932	496	=	=	SYM
40318	4932	497	=	=	SYM
40318	4932	498	=	=	SYM
40318	4932	499	=	=	SYM
40318	4932	500	=	=	SYM
40318	4932	501	=	=	SYM
40318	4932	502	=	=	SYM
40318	4932	503	=	=	SYM
40318	4932	504	=	=	SYM
40318	4932	505	=	=	SYM
40318	4932	506	=	=	SYM
40318	4932	507	=	=	NFP
40318	4932	508	=	=	NFP
40318	4932	509	A	a	DT
40318	4932	510	careful	careful	JJ
40318	4932	511	study	study	NN
40318	4932	512	of	of	IN
40318	4932	513	the	the	DT
40318	4932	514	above	above	JJ
40318	4932	515	table	table	NN
40318	4932	516	shows	show	VBZ
40318	4932	517	that	that	IN
40318	4932	518	the	the	DT
40318	4932	519	pooling	pooling	NN
40318	4932	520	system	system	NN
40318	4932	521	is	be	VBZ
40318	4932	522	in	in	IN
40318	4932	523	favor	favor	NN
40318	4932	524	of	of	IN
40318	4932	525	the	the	DT
40318	4932	526	dairy	dairy	NN
40318	4932	527	-	-	HYPH
40318	4932	528	man	man	NN
40318	4932	529	with	with	IN
40318	4932	530	the	the	DT
40318	4932	531	poor	poor	JJ
40318	4932	532	milk	milk	NN
40318	4932	533	,	,	,
40318	4932	534	and	and	CC
40318	4932	535	that	that	IN
40318	4932	536	the	the	DT
40318	4932	537	fat	fat	JJ
40318	4932	538	basis	basis	NN
40318	4932	539	favors	favor	VBZ
40318	4932	540	the	the	DT
40318	4932	541	dairy	dairy	NN
40318	4932	542	-	-	HYPH
40318	4932	543	man	man	NN
40318	4932	544	with	with	IN
40318	4932	545	the	the	DT
40318	4932	546	rich	rich	JJ
40318	4932	547	milk	milk	NN
40318	4932	548	.	.	.
40318	4933	1	This	this	DT
40318	4933	2	is	be	VBZ
40318	4933	3	due	due	JJ
40318	4933	4	,	,	,
40318	4933	5	of	of	IN
40318	4933	6	course	course	NN
40318	4933	7	,	,	,
40318	4933	8	to	to	IN
40318	4933	9	the	the	DT
40318	4933	10	fact	fact	NN
40318	4933	11	that	that	IN
40318	4933	12	the	the	DT
40318	4933	13	casein	casein	NN
40318	4933	14	does	do	VBZ
40318	4933	15	not	not	RB
40318	4933	16	increase	increase	VB
40318	4933	17	in	in	IN
40318	4933	18	the	the	DT
40318	4933	19	milk	milk	NN
40318	4933	20	quite	quite	RB
40318	4933	21	in	in	IN
40318	4933	22	proportion	proportion	NN
40318	4933	23	to	to	IN
40318	4933	24	the	the	DT
40318	4933	25	fat	fat	NN
40318	4933	26	.	.	.
40318	4934	1	With	with	IN
40318	4934	2	the	the	DT
40318	4934	3	pooling	pooling	NN
40318	4934	4	system	system	NN
40318	4934	5	or	or	CC
40318	4934	6	fat	fat	JJ
40318	4934	7	basis	basis	NN
40318	4934	8	of	of	IN
40318	4934	9	payment	payment	NN
40318	4934	10	,	,	,
40318	4934	11	no	no	DT
40318	4934	12	account	account	NN
40318	4934	13	is	be	VBZ
40318	4934	14	taken	take	VBN
40318	4934	15	of	of	IN
40318	4934	16	the	the	DT
40318	4934	17	casein	casein	NN
40318	4934	18	;	;	:
40318	4934	19	but	but	CC
40318	4934	20	the	the	DT
40318	4934	21	fat	fat	JJ
40318	4934	22	-	-	HYPH
40318	4934	23	plus	plus	CC
40318	4934	24	-	-	HYPH
40318	4934	25	two	two	CD
40318	4934	26	system	system	NN
40318	4934	27	is	be	VBZ
40318	4934	28	an	an	DT
40318	4934	29	attempt	attempt	NN
40318	4934	30	to	to	TO
40318	4934	31	recognize	recognize	VB
40318	4934	32	the	the	DT
40318	4934	33	casein	casein	NN
40318	4934	34	,	,	,
40318	4934	35	but	but	CC
40318	4934	36	considers	consider	VBZ
40318	4934	37	the	the	DT
40318	4934	38	percentage	percentage	NN
40318	4934	39	of	of	IN
40318	4934	40	casein	casein	NNP
40318	4934	41	in	in	IN
40318	4934	42	all	all	DT
40318	4934	43	milk	milk	NN
40318	4934	44	to	to	TO
40318	4934	45	be	be	VB
40318	4934	46	the	the	DT
40318	4934	47	same	same	JJ
40318	4934	48	.	.	.
40318	4935	1	This	this	DT
40318	4935	2	method	method	NN
40318	4935	3	is	be	VBZ
40318	4935	4	in	in	IN
40318	4935	5	favor	favor	NN
40318	4935	6	of	of	IN
40318	4935	7	the	the	DT
40318	4935	8	dairy	dairy	NN
40318	4935	9	-	-	HYPH
40318	4935	10	man	man	NN
40318	4935	11	with	with	IN
40318	4935	12	milk	milk	NN
40318	4935	13	low	low	JJ
40318	4935	14	in	in	IN
40318	4935	15	fat	fat	NN
40318	4935	16	,	,	,
40318	4935	17	but	but	CC
40318	4935	18	not	not	RB
40318	4935	19	to	to	IN
40318	4935	20	the	the	DT
40318	4935	21	extent	extent	NN
40318	4935	22	of	of	IN
40318	4935	23	the	the	DT
40318	4935	24	pooling	pooling	NN
40318	4935	25	system	system	NN
40318	4935	26	.	.	.
40318	4936	1	The	the	DT
40318	4936	2	latter	latter	JJ
40318	4936	3	system	system	NN
40318	4936	4	considers	consider	VBZ
40318	4936	5	the	the	DT
40318	4936	6	cheese	cheese	NN
40318	4936	7	-	-	HYPH
40318	4936	8	producing	produce	VBG
40318	4936	9	power	power	NN
40318	4936	10	of	of	IN
40318	4936	11	all	all	DT
40318	4936	12	milk	milk	NN
40318	4936	13	to	to	TO
40318	4936	14	be	be	VB
40318	4936	15	the	the	DT
40318	4936	16	same	same	JJ
40318	4936	17	.	.	.
40318	4937	1	It	-PRON-	PRP
40318	4937	2	favors	favor	VBZ
40318	4937	3	the	the	DT
40318	4937	4	dairy	dairy	NN
40318	4937	5	-	-	HYPH
40318	4937	6	man	man	NN
40318	4937	7	with	with	IN
40318	4937	8	low	low	JJ
40318	4937	9	-	-	HYPH
40318	4937	10	testing	testing	NN
40318	4937	11	milk	milk	NN
40318	4937	12	.	.	.
40318	4938	1	The	the	DT
40318	4938	2	fat	fat	JJ
40318	4938	3	basis	basis	NN
40318	4938	4	for	for	IN
40318	4938	5	payment	payment	NN
40318	4938	6	recognizes	recognize	VBZ
40318	4938	7	only	only	RB
40318	4938	8	the	the	DT
40318	4938	9	fat	fat	NN
40318	4938	10	and	and	CC
40318	4938	11	is	be	VBZ
40318	4938	12	an	an	DT
40318	4938	13	advantage	advantage	NN
40318	4938	14	to	to	IN
40318	4938	15	the	the	DT
40318	4938	16	dairy	dairy	NN
40318	4938	17	-	-	HYPH
40318	4938	18	man	man	NN
40318	4938	19	with	with	IN
40318	4938	20	the	the	DT
40318	4938	21	high	high	JJ
40318	4938	22	-	-	HYPH
40318	4938	23	testing	testing	NN
40318	4938	24	milk	milk	NN
40318	4938	25	but	but	CC
40318	4938	26	not	not	RB
40318	4938	27	to	to	IN
40318	4938	28	the	the	DT
40318	4938	29	extent	extent	NN
40318	4938	30	that	that	IN
40318	4938	31	the	the	DT
40318	4938	32	pooling	pooling	NN
40318	4938	33	system	system	NN
40318	4938	34	is	be	VBZ
40318	4938	35	in	in	IN
40318	4938	36	favor	favor	NN
40318	4938	37	of	of	IN
40318	4938	38	the	the	DT
40318	4938	39	low	low	JJ
40318	4938	40	-	-	HYPH
40318	4938	41	testing	testing	NN
40318	4938	42	milk	milk	NN
40318	4938	43	.	.	.
40318	4939	1	The	the	DT
40318	4939	2	fat	fat	JJ
40318	4939	3	-	-	HYPH
40318	4939	4	plus	plus	CC
40318	4939	5	-	-	HYPH
40318	4939	6	two	two	CD
40318	4939	7	method	method	NN
40318	4939	8	recognizes	recognize	VBZ
40318	4939	9	2	2	CD
40318	4939	10	per	per	IN
40318	4939	11	cent	cent	NN
40318	4939	12	of	of	IN
40318	4939	13	casein	casein	NN
40318	4939	14	in	in	IN
40318	4939	15	the	the	DT
40318	4939	16	milk	milk	NN
40318	4939	17	.	.	.
40318	4940	1	This	this	DT
40318	4940	2	favors	favor	VBZ
40318	4940	3	the	the	DT
40318	4940	4	dairy	dairy	NN
40318	4940	5	-	-	HYPH
40318	4940	6	men	man	NNS
40318	4940	7	with	with	IN
40318	4940	8	low	low	JJ
40318	4940	9	-	-	HYPH
40318	4940	10	testing	testing	NN
40318	4940	11	milk	milk	NN
40318	4940	12	.	.	.
40318	4941	1	Other	other	JJ
40318	4941	2	methods[136	methods[136	NNS
40318	4941	3	]	]	-RRB-
40318	4941	4	of	of	IN
40318	4941	5	paying	pay	VBG
40318	4941	6	for	for	IN
40318	4941	7	milk	milk	NN
40318	4941	8	have	have	VBP
40318	4941	9	been	be	VBN
40318	4941	10	devised	devise	VBN
40318	4941	11	.	.	.
40318	4942	1	Because	because	IN
40318	4942	2	the	the	DT
40318	4942	3	actual	actual	JJ
40318	4942	4	yield	yield	NN
40318	4942	5	of	of	IN
40318	4942	6	cheese	cheese	NN
40318	4942	7	from	from	IN
40318	4942	8	the	the	DT
40318	4942	9	milk	milk	NN
40318	4942	10	of	of	IN
40318	4942	11	different	different	JJ
40318	4942	12	herds	herd	NNS
40318	4942	13	can	can	MD
40318	4942	14	not	not	RB
40318	4942	15	be	be	VB
40318	4942	16	easily	easily	RB
40318	4942	17	determined	determine	VBN
40318	4942	18	at	at	IN
40318	4942	19	the	the	DT
40318	4942	20	cheese	cheese	NN
40318	4942	21	factory	factory	NN
40318	4942	22	,	,	,
40318	4942	23	this	this	DT
40318	4942	24	method	method	NN
40318	4942	25	of	of	IN
40318	4942	26	payment	payment	NN
40318	4942	27	can	can	MD
40318	4942	28	not	not	RB
40318	4942	29	be	be	VB
40318	4942	30	employed	employ	VBN
40318	4942	31	.	.	.
40318	4943	1	In	in	IN
40318	4943	2	localities	locality	NNS
40318	4943	3	in	in	IN
40318	4943	4	which	which	WDT
40318	4943	5	all	all	PDT
40318	4943	6	the	the	DT
40318	4943	7	dairy	dairy	NN
40318	4943	8	-	-	HYPH
40318	4943	9	men	man	NNS
40318	4943	10	have	have	VBP
40318	4943	11	the	the	DT
40318	4943	12	same	same	JJ
40318	4943	13	breed	breed	NN
40318	4943	14	of	of	IN
40318	4943	15	cattle	cattle	NNS
40318	4943	16	and	and	CC
40318	4943	17	there	there	EX
40318	4943	18	is	be	VBZ
40318	4943	19	not	not	RB
40318	4943	20	a	a	DT
40318	4943	21	wide	wide	JJ
40318	4943	22	variation	variation	NN
40318	4943	23	in	in	IN
40318	4943	24	the	the	DT
40318	4943	25	fat	fat	JJ
40318	4943	26	percentage	percentage	NN
40318	4943	27	,	,	,
40318	4943	28	the	the	DT
40318	4943	29	fat	fat	JJ
40318	4943	30	basis	basis	NN
40318	4943	31	is	be	VBZ
40318	4943	32	usually	usually	RB
40318	4943	33	found	find	VBN
40318	4943	34	to	to	TO
40318	4943	35	be	be	VB
40318	4943	36	the	the	DT
40318	4943	37	most	most	RBS
40318	4943	38	satisfactory	satisfactory	JJ
40318	4943	39	way	way	NN
40318	4943	40	to	to	TO
40318	4943	41	pay	pay	VB
40318	4943	42	for	for	IN
40318	4943	43	the	the	DT
40318	4943	44	milk	milk	NN
40318	4943	45	.	.	.
40318	4944	1	+327	+327	NNP
40318	4944	2	.	.	.
40318	4945	1	Laws	law	NNS
40318	4945	2	governing	govern	VBG
40318	4945	3	the	the	DT
40318	4945	4	production	production	NN
40318	4945	5	and	and	CC
40318	4945	6	sale	sale	NN
40318	4945	7	of	of	IN
40318	4945	8	milk.+--Many	milk.+--many	JJ
40318	4945	9	states	state	NNS
40318	4945	10	have	have	VBP
40318	4945	11	laws	law	NNS
40318	4945	12	regulating	regulate	VBG
40318	4945	13	the	the	DT
40318	4945	14	sanitary	sanitary	JJ
40318	4945	15	conditions	condition	NNS
40318	4945	16	under	under	IN
40318	4945	17	which	which	WDT
40318	4945	18	the	the	DT
40318	4945	19	milk	milk	NN
40318	4945	20	may	may	MD
40318	4945	21	be	be	VB
40318	4945	22	produced	produce	VBN
40318	4945	23	.	.	.
40318	4946	1	These	these	DT
40318	4946	2	laws	law	NNS
40318	4946	3	relate	relate	VBP
40318	4946	4	principally	principally	RB
40318	4946	5	to	to	IN
40318	4946	6	the	the	DT
40318	4946	7	condition	condition	NN
40318	4946	8	of	of	IN
40318	4946	9	the	the	DT
40318	4946	10	stables	stable	NNS
40318	4946	11	,	,	,
40318	4946	12	the	the	DT
40318	4946	13	health	health	NN
40318	4946	14	of	of	IN
40318	4946	15	the	the	DT
40318	4946	16	cow	cow	NN
40318	4946	17	,	,	,
40318	4946	18	the	the	DT
40318	4946	19	food	food	NN
40318	4946	20	given	give	VBN
40318	4946	21	the	the	DT
40318	4946	22	cow	cow	NN
40318	4946	23	,	,	,
40318	4946	24	and	and	CC
40318	4946	25	the	the	DT
40318	4946	26	care	care	NN
40318	4946	27	of	of	IN
40318	4946	28	the	the	DT
40318	4946	29	milk	milk	NN
40318	4946	30	.	.	.
40318	4947	1	The	the	DT
40318	4947	2	following	following	JJ
40318	4947	3	law[137	law[137	NNPS
40318	4947	4	]	]	-RRB-
40318	4947	5	of	of	IN
40318	4947	6	Wisconsin	Wisconsin	NNP
40318	4947	7	is	be	VBZ
40318	4947	8	a	a	DT
40318	4947	9	good	good	JJ
40318	4947	10	example	example	NN
40318	4947	11	:	:	:
40318	4947	12	"	"	``
40318	4947	13	Adulterated	adulterated	JJ
40318	4947	14	milk	milk	NN
40318	4947	15	,	,	,
40318	4947	16	what	what	WP
40318	4947	17	constitutes	constitute	VBZ
40318	4947	18	.	.	.
40318	4948	1	Section	section	NN
40318	4948	2	4607a	4607a	CD
40318	4948	3	.	.	.
40318	4949	1	In	in	IN
40318	4949	2	all	all	DT
40318	4949	3	prosecutions	prosecution	NNS
40318	4949	4	under	under	IN
40318	4949	5	the	the	DT
40318	4949	6	preceding	precede	VBG
40318	4949	7	section	section	NN
40318	4949	8	,	,	,
40318	4949	9	or	or	CC
40318	4949	10	any	any	DT
40318	4949	11	other	other	JJ
40318	4949	12	section	section	NN
40318	4949	13	of	of	IN
40318	4949	14	these	these	DT
40318	4949	15	statutes	statute	NNS
40318	4949	16	,	,	,
40318	4949	17	or	or	CC
40318	4949	18	laws	law	NNS
40318	4949	19	amendatory	amendatory	JJ
40318	4949	20	thereof	thereof	RB
40318	4949	21	or	or	CC
40318	4949	22	supplementary	supplementary	JJ
40318	4949	23	thereto	thereto	NN
40318	4949	24	,	,	,
40318	4949	25	relating	relate	VBG
40318	4949	26	to	to	IN
40318	4949	27	the	the	DT
40318	4949	28	sale	sale	NN
40318	4949	29	of	of	IN
40318	4949	30	adulterated	adulterate	VBN
40318	4949	31	milk	milk	NN
40318	4949	32	or	or	CC
40318	4949	33	adulterated	adulterate	VBN
40318	4949	34	cream	cream	NN
40318	4949	35	,	,	,
40318	4949	36	the	the	DT
40318	4949	37	term	term	NN
40318	4949	38	adulterated	adulterate	VBN
40318	4949	39	milk	milk	NN
40318	4949	40	shall	shall	MD
40318	4949	41	mean	mean	VB
40318	4949	42	:	:	:
40318	4949	43	milk	milk	NN
40318	4949	44	containing	contain	VBG
40318	4949	45	less	less	JJR
40318	4949	46	than	than	IN
40318	4949	47	three	three	CD
40318	4949	48	per	per	IN
40318	4949	49	centum	centum	NN
40318	4949	50	of	of	IN
40318	4949	51	milk	milk	NN
40318	4949	52	fat	fat	NN
40318	4949	53	,	,	,
40318	4949	54	or	or	CC
40318	4949	55	milk	milk	NN
40318	4949	56	containing	contain	VBG
40318	4949	57	less	less	JJR
40318	4949	58	than	than	IN
40318	4949	59	eight	eight	CD
40318	4949	60	and	and	CC
40318	4949	61	one	one	CD
40318	4949	62	-	-	HYPH
40318	4949	63	half	half	NN
40318	4949	64	per	per	IN
40318	4949	65	centum	centum	NN
40318	4949	66	of	of	IN
40318	4949	67	milk	milk	NN
40318	4949	68	solids	solid	NNS
40318	4949	69	not	not	RB
40318	4949	70	fat	fat	JJ
40318	4949	71	,	,	,
40318	4949	72	or	or	CC
40318	4949	73	milk	milk	NN
40318	4949	74	drawn	draw	VBN
40318	4949	75	from	from	IN
40318	4949	76	cows	cow	NNS
40318	4949	77	within	within	IN
40318	4949	78	eight	eight	CD
40318	4949	79	days	day	NNS
40318	4949	80	before	before	IN
40318	4949	81	or	or	CC
40318	4949	82	four	four	CD
40318	4949	83	days	day	NNS
40318	4949	84	after	after	IN
40318	4949	85	parturition	parturition	NN
40318	4949	86	,	,	,
40318	4949	87	or	or	CC
40318	4949	88	milk	milk	NN
40318	4949	89	from	from	IN
40318	4949	90	which	which	WDT
40318	4949	91	any	any	DT
40318	4949	92	part	part	NN
40318	4949	93	of	of	IN
40318	4949	94	the	the	DT
40318	4949	95	cream	cream	NN
40318	4949	96	has	have	VBZ
40318	4949	97	been	be	VBN
40318	4949	98	removed	remove	VBN
40318	4949	99	,	,	,
40318	4949	100	or	or	CC
40318	4949	101	milk	milk	NN
40318	4949	102	which	which	WDT
40318	4949	103	has	have	VBZ
40318	4949	104	been	be	VBN
40318	4949	105	diluted	dilute	VBN
40318	4949	106	with	with	IN
40318	4949	107	water	water	NN
40318	4949	108	or	or	CC
40318	4949	109	any	any	DT
40318	4949	110	other	other	JJ
40318	4949	111	fluid	fluid	NN
40318	4949	112	,	,	,
40318	4949	113	or	or	CC
40318	4949	114	milk	milk	NN
40318	4949	115	to	to	TO
40318	4949	116	which	which	WDT
40318	4949	117	has	have	VBZ
40318	4949	118	been	be	VBN
40318	4949	119	added	add	VBN
40318	4949	120	or	or	CC
40318	4949	121	into	into	IN
40318	4949	122	which	which	WDT
40318	4949	123	has	have	VBZ
40318	4949	124	been	be	VBN
40318	4949	125	introduced	introduce	VBN
40318	4949	126	any	any	DT
40318	4949	127	coloring	color	VBG
40318	4949	128	matter	matter	NN
40318	4949	129	or	or	CC
40318	4949	130	chemical	chemical	NN
40318	4949	131	or	or	CC
40318	4949	132	preservative	preservative	JJ
40318	4949	133	or	or	CC
40318	4949	134	deleterious	deleterious	JJ
40318	4949	135	or	or	CC
40318	4949	136	filthy	filthy	JJ
40318	4949	137	substance	substance	NN
40318	4949	138	or	or	CC
40318	4949	139	any	any	DT
40318	4949	140	foreign	foreign	JJ
40318	4949	141	substance	substance	NN
40318	4949	142	whatsoever	whatsoever	RB
40318	4949	143	,	,	,
40318	4949	144	or	or	CC
40318	4949	145	milk	milk	NN
40318	4949	146	drawn	draw	VBN
40318	4949	147	from	from	IN
40318	4949	148	cows	cow	NNS
40318	4949	149	kept	keep	VBN
40318	4949	150	in	in	IN
40318	4949	151	a	a	DT
40318	4949	152	filthy	filthy	JJ
40318	4949	153	or	or	CC
40318	4949	154	unhealthy	unhealthy	JJ
40318	4949	155	condition	condition	NN
40318	4949	156	,	,	,
40318	4949	157	or	or	CC
40318	4949	158	milk	milk	NN
40318	4949	159	drawn	draw	VBN
40318	4949	160	from	from	IN
40318	4949	161	any	any	DT
40318	4949	162	sick	sick	JJ
40318	4949	163	or	or	CC
40318	4949	164	diseased	disease	VBN
40318	4949	165	cow	cow	NN
40318	4949	166	or	or	CC
40318	4949	167	cow	cow	NN
40318	4949	168	having	have	VBG
40318	4949	169	ulcers	ulcer	NNS
40318	4949	170	or	or	CC
40318	4949	171	other	other	JJ
40318	4949	172	running	running	JJ
40318	4949	173	sores	sore	NNS
40318	4949	174	,	,	,
40318	4949	175	or	or	CC
40318	4949	176	milk	milk	NN
40318	4949	177	drawn	draw	VBN
40318	4949	178	from	from	IN
40318	4949	179	cows	cow	NNS
40318	4949	180	fed	fed	NNP
40318	4949	181	unwholesome	unwholesome	NNP
40318	4949	182	food	food	NN
40318	4949	183	,	,	,
40318	4949	184	or	or	CC
40318	4949	185	milk	milk	NN
40318	4949	186	in	in	IN
40318	4949	187	any	any	DT
40318	4949	188	stage	stage	NN
40318	4949	189	of	of	IN
40318	4949	190	putrefaction	putrefaction	NN
40318	4949	191	,	,	,
40318	4949	192	or	or	CC
40318	4949	193	milk	milk	NN
40318	4949	194	contaminated	contaminate	VBN
40318	4949	195	by	by	IN
40318	4949	196	being	be	VBG
40318	4949	197	kept	keep	VBN
40318	4949	198	in	in	IN
40318	4949	199	stables	stable	NNS
40318	4949	200	containing	contain	VBG
40318	4949	201	cattle	cattle	NNS
40318	4949	202	or	or	CC
40318	4949	203	other	other	JJ
40318	4949	204	animals	animal	NNS
40318	4949	205	.	.	.
40318	4950	1	The	the	DT
40318	4950	2	term	term	NN
40318	4950	3	adulterated	adulterate	VBN
40318	4950	4	cream	cream	NN
40318	4950	5	shall	shall	MD
40318	4950	6	mean	mean	VB
40318	4950	7	cream	cream	NN
40318	4950	8	containing	contain	VBG
40318	4950	9	less	less	JJR
40318	4950	10	than	than	IN
40318	4950	11	eighteen	eighteen	CD
40318	4950	12	per	per	IN
40318	4950	13	centum	centum	NN
40318	4950	14	of	of	IN
40318	4950	15	milk	milk	NN
40318	4950	16	fat	fat	NN
40318	4950	17	,	,	,
40318	4950	18	or	or	CC
40318	4950	19	cream	cream	NN
40318	4950	20	taken	take	VBN
40318	4950	21	from	from	IN
40318	4950	22	milk	milk	NN
40318	4950	23	drawn	draw	VBN
40318	4950	24	from	from	IN
40318	4950	25	cows	cow	NNS
40318	4950	26	within	within	IN
40318	4950	27	eight	eight	CD
40318	4950	28	days	day	NNS
40318	4950	29	before	before	IN
40318	4950	30	or	or	CC
40318	4950	31	four	four	CD
40318	4950	32	days	day	NNS
40318	4950	33	after	after	IN
40318	4950	34	parturition	parturition	NN
40318	4950	35	,	,	,
40318	4950	36	or	or	CC
40318	4950	37	cream	cream	NN
40318	4950	38	from	from	IN
40318	4950	39	milk	milk	NN
40318	4950	40	to	to	IN
40318	4950	41	which	which	WDT
40318	4950	42	has	have	VBZ
40318	4950	43	been	be	VBN
40318	4950	44	added	add	VBN
40318	4950	45	or	or	CC
40318	4950	46	introduced	introduce	VBN
40318	4950	47	any	any	DT
40318	4950	48	coloring	color	VBG
40318	4950	49	matter	matter	NN
40318	4950	50	or	or	CC
40318	4950	51	chemical	chemical	NN
40318	4950	52	or	or	CC
40318	4950	53	preservative	preservative	JJ
40318	4950	54	or	or	CC
40318	4950	55	deleterious	deleterious	JJ
40318	4950	56	or	or	CC
40318	4950	57	filthy	filthy	JJ
40318	4950	58	substance	substance	NN
40318	4950	59	or	or	CC
40318	4950	60	any	any	DT
40318	4950	61	foreign	foreign	JJ
40318	4950	62	substance	substance	NN
40318	4950	63	whatsoever	whatsoever	RB
40318	4950	64	,	,	,
40318	4950	65	or	or	CC
40318	4950	66	cream	cream	NN
40318	4950	67	from	from	IN
40318	4950	68	milk	milk	NN
40318	4950	69	drawn	draw	VBN
40318	4950	70	from	from	IN
40318	4950	71	cows	cow	NNS
40318	4950	72	kept	keep	VBN
40318	4950	73	in	in	IN
40318	4950	74	a	a	DT
40318	4950	75	filthy	filthy	JJ
40318	4950	76	or	or	CC
40318	4950	77	unhealthy	unhealthy	JJ
40318	4950	78	condition	condition	NN
40318	4950	79	,	,	,
40318	4950	80	or	or	CC
40318	4950	81	cream	cream	NN
40318	4950	82	from	from	IN
40318	4950	83	milk	milk	NN
40318	4950	84	drawn	draw	VBN
40318	4950	85	from	from	IN
40318	4950	86	any	any	DT
40318	4950	87	sick	sick	JJ
40318	4950	88	or	or	CC
40318	4950	89	diseased	disease	VBN
40318	4950	90	cow	cow	NN
40318	4950	91	or	or	CC
40318	4950	92	cow	cow	NN
40318	4950	93	having	have	VBG
40318	4950	94	ulcers	ulcer	NNS
40318	4950	95	or	or	CC
40318	4950	96	other	other	JJ
40318	4950	97	running	running	JJ
40318	4950	98	sores	sore	NNS
40318	4950	99	,	,	,
40318	4950	100	or	or	CC
40318	4950	101	cream	cream	NN
40318	4950	102	from	from	IN
40318	4950	103	milk	milk	NN
40318	4950	104	drawn	draw	VBN
40318	4950	105	from	from	IN
40318	4950	106	cows	cow	NNS
40318	4950	107	fed	fed	NNP
40318	4950	108	unwholesome	unwholesome	NNP
40318	4950	109	food	food	NN
40318	4950	110	,	,	,
40318	4950	111	or	or	CC
40318	4950	112	cream	cream	NN
40318	4950	113	contaminated	contaminate	VBN
40318	4950	114	by	by	IN
40318	4950	115	being	be	VBG
40318	4950	116	kept	keep	VBN
40318	4950	117	in	in	IN
40318	4950	118	stables	stable	NNS
40318	4950	119	containing	contain	VBG
40318	4950	120	cattle	cattle	NNS
40318	4950	121	or	or	CC
40318	4950	122	other	other	JJ
40318	4950	123	animals	animal	NNS
40318	4950	124	,	,	,
40318	4950	125	or	or	CC
40318	4950	126	cream	cream	NN
40318	4950	127	to	to	TO
40318	4950	128	which	which	WDT
40318	4950	129	has	have	VBZ
40318	4950	130	been	be	VBN
40318	4950	131	added	add	VBN
40318	4950	132	or	or	CC
40318	4950	133	into	into	IN
40318	4950	134	which	which	WDT
40318	4950	135	has	have	VBZ
40318	4950	136	been	be	VBN
40318	4950	137	introduced	introduce	VBN
40318	4950	138	any	any	DT
40318	4950	139	coloring	color	VBG
40318	4950	140	matter	matter	NN
40318	4950	141	or	or	CC
40318	4950	142	chemical	chemical	NN
40318	4950	143	or	or	CC
40318	4950	144	preservative	preservative	JJ
40318	4950	145	or	or	CC
40318	4950	146	deleterious	deleterious	JJ
40318	4950	147	or	or	CC
40318	4950	148	filthy	filthy	JJ
40318	4950	149	substance	substance	NN
40318	4950	150	or	or	CC
40318	4950	151	any	any	DT
40318	4950	152	foreign	foreign	JJ
40318	4950	153	substance	substance	NN
40318	4950	154	whatsoever	whatsoever	RB
40318	4950	155	,	,	,
40318	4950	156	or	or	CC
40318	4950	157	cream	cream	NN
40318	4950	158	in	in	IN
40318	4950	159	any	any	DT
40318	4950	160	stage	stage	NN
40318	4950	161	of	of	IN
40318	4950	162	putrefaction	putrefaction	NN
40318	4950	163	,	,	,
40318	4950	164	provided	provide	VBN
40318	4950	165	,	,	,
40318	4950	166	that	that	IN
40318	4950	167	nothing	nothing	NN
40318	4950	168	in	in	IN
40318	4950	169	this	this	DT
40318	4950	170	act	act	NN
40318	4950	171	shall	shall	MD
40318	4950	172	be	be	VB
40318	4950	173	construed	construe	VBN
40318	4950	174	to	to	TO
40318	4950	175	prohibit	prohibit	VB
40318	4950	176	the	the	DT
40318	4950	177	sale	sale	NN
40318	4950	178	of	of	IN
40318	4950	179	pasteurized	pasteurized	JJ
40318	4950	180	milk	milk	NN
40318	4950	181	or	or	CC
40318	4950	182	cream	cream	NN
40318	4950	183	to	to	TO
40318	4950	184	which	which	WDT
40318	4950	185	viscogen	viscogen	NN
40318	4950	186	or	or	CC
40318	4950	187	sucrate	sucrate	NN
40318	4950	188	of	of	IN
40318	4950	189	lime	lime	NN
40318	4950	190	has	have	VBZ
40318	4950	191	been	be	VBN
40318	4950	192	added	add	VBN
40318	4950	193	solely	solely	RB
40318	4950	194	for	for	IN
40318	4950	195	the	the	DT
40318	4950	196	purpose	purpose	NN
40318	4950	197	of	of	IN
40318	4950	198	restoring	restore	VBG
40318	4950	199	the	the	DT
40318	4950	200	viscosity	viscosity	NN
40318	4950	201	,	,	,
40318	4950	202	if	if	IN
40318	4950	203	the	the	DT
40318	4950	204	same	same	JJ
40318	4950	205	be	be	VB
40318	4950	206	distinctly	distinctly	RB
40318	4950	207	labeled	label	VBN
40318	4950	208	in	in	IN
40318	4950	209	such	such	JJ
40318	4950	210	manner	manner	NN
40318	4950	211	as	as	IN
40318	4950	212	to	to	TO
40318	4950	213	advise	advise	VB
40318	4950	214	the	the	DT
40318	4950	215	purchaser	purchaser	NN
40318	4950	216	of	of	IN
40318	4950	217	its	-PRON-	PRP$
40318	4950	218	true	true	JJ
40318	4950	219	character	character	NN
40318	4950	220	;	;	,
40318	4950	221	and	and	CC
40318	4950	222	providing	provide	VBG
40318	4950	223	that	that	IN
40318	4950	224	nothing	nothing	NN
40318	4950	225	in	in	IN
40318	4950	226	this	this	DT
40318	4950	227	act	act	NN
40318	4950	228	shall	shall	MD
40318	4950	229	be	be	VB
40318	4950	230	construed	construe	VBN
40318	4950	231	as	as	IN
40318	4950	232	prohibiting	prohibit	VBG
40318	4950	233	the	the	DT
40318	4950	234	sale	sale	NN
40318	4950	235	of	of	IN
40318	4950	236	milk	milk	NN
40318	4950	237	commonly	commonly	RB
40318	4950	238	known	know	VBN
40318	4950	239	as	as	IN
40318	4950	240	'	'	``
40318	4950	241	skimmed	skimmed	JJ
40318	4950	242	milk	milk	NN
40318	4950	243	,	,	,
40318	4950	244	'	'	''
40318	4950	245	when	when	WRB
40318	4950	246	the	the	DT
40318	4950	247	same	same	JJ
40318	4950	248	is	be	VBZ
40318	4950	249	sold	sell	VBN
40318	4950	250	as	as	IN
40318	4950	251	and	and	CC
40318	4950	252	for	for	IN
40318	4950	253	'	'	``
40318	4950	254	skimmed	skimmed	JJ
40318	4950	255	milk	milk	NN
40318	4950	256	.	.	.
40318	4950	257	'	'	''
40318	4951	1	Milk	milk	NN
40318	4951	2	drawn	draw	VBN
40318	4951	3	from	from	IN
40318	4951	4	cows	cow	NNS
40318	4951	5	within	within	IN
40318	4951	6	eight	eight	CD
40318	4951	7	days	day	NNS
40318	4951	8	before	before	IN
40318	4951	9	or	or	CC
40318	4951	10	four	four	CD
40318	4951	11	days	day	NNS
40318	4951	12	after	after	IN
40318	4951	13	parturition	parturition	NN
40318	4951	14	,	,	,
40318	4951	15	or	or	CC
40318	4951	16	milk	milk	NN
40318	4951	17	to	to	TO
40318	4951	18	which	which	WDT
40318	4951	19	has	have	VBZ
40318	4951	20	been	be	VBN
40318	4951	21	added	add	VBN
40318	4951	22	or	or	CC
40318	4951	23	into	into	IN
40318	4951	24	which	which	WDT
40318	4951	25	has	have	VBZ
40318	4951	26	been	be	VBN
40318	4951	27	introduced	introduce	VBN
40318	4951	28	any	any	DT
40318	4951	29	coloring	color	VBG
40318	4951	30	matter	matter	NN
40318	4951	31	or	or	CC
40318	4951	32	chemical	chemical	NN
40318	4951	33	or	or	CC
40318	4951	34	preservative	preservative	JJ
40318	4951	35	or	or	CC
40318	4951	36	deleterious	deleterious	JJ
40318	4951	37	or	or	CC
40318	4951	38	filthy	filthy	JJ
40318	4951	39	substance	substance	NN
40318	4951	40	,	,	,
40318	4951	41	or	or	CC
40318	4951	42	milk	milk	NN
40318	4951	43	drawn	draw	VBN
40318	4951	44	from	from	IN
40318	4951	45	cows	cow	NNS
40318	4951	46	kept	keep	VBN
40318	4951	47	in	in	IN
40318	4951	48	a	a	DT
40318	4951	49	filthy	filthy	JJ
40318	4951	50	or	or	CC
40318	4951	51	unclean	unclean	JJ
40318	4951	52	condition	condition	NN
40318	4951	53	,	,	,
40318	4951	54	or	or	CC
40318	4951	55	milk	milk	NN
40318	4951	56	drawn	draw	VBN
40318	4951	57	from	from	IN
40318	4951	58	any	any	DT
40318	4951	59	sick	sick	JJ
40318	4951	60	or	or	CC
40318	4951	61	diseased	disease	VBN
40318	4951	62	cow	cow	NN
40318	4951	63	or	or	CC
40318	4951	64	cow	cow	NN
40318	4951	65	having	have	VBG
40318	4951	66	ulcers	ulcer	NNS
40318	4951	67	or	or	CC
40318	4951	68	other	other	JJ
40318	4951	69	running	running	JJ
40318	4951	70	sores	sore	NNS
40318	4951	71	,	,	,
40318	4951	72	or	or	CC
40318	4951	73	milk	milk	NN
40318	4951	74	drawn	draw	VBN
40318	4951	75	from	from	IN
40318	4951	76	cows	cow	NNS
40318	4951	77	fed	fed	NNP
40318	4951	78	unwholesome	unwholesome	NNP
40318	4951	79	food	food	NN
40318	4951	80	,	,	,
40318	4951	81	or	or	CC
40318	4951	82	milk	milk	NN
40318	4951	83	contaminated	contaminate	VBN
40318	4951	84	by	by	IN
40318	4951	85	being	be	VBG
40318	4951	86	kept	keep	VBN
40318	4951	87	in	in	IN
40318	4951	88	stables	stable	NNS
40318	4951	89	containing	contain	VBG
40318	4951	90	cattle	cattle	NNS
40318	4951	91	or	or	CC
40318	4951	92	other	other	JJ
40318	4951	93	animals	animal	NNS
40318	4951	94	and	and	CC
40318	4951	95	cream	cream	NN
40318	4951	96	from	from	IN
40318	4951	97	any	any	DT
40318	4951	98	such	such	JJ
40318	4951	99	milk	milk	NN
40318	4951	100	,	,	,
40318	4951	101	or	or	CC
40318	4951	102	cream	cream	NN
40318	4951	103	in	in	IN
40318	4951	104	any	any	DT
40318	4951	105	stage	stage	NN
40318	4951	106	of	of	IN
40318	4951	107	putrefaction	putrefaction	NN
40318	4951	108	are	be	VBP
40318	4951	109	hereby	hereby	RB
40318	4951	110	declared	declare	VBN
40318	4951	111	to	to	TO
40318	4951	112	be	be	VB
40318	4951	113	unclean	unclean	JJ
40318	4951	114	and	and	CC
40318	4951	115	unsanitary	unsanitary	JJ
40318	4951	116	milk	milk	NN
40318	4951	117	or	or	CC
40318	4951	118	unclean	unclean	JJ
40318	4951	119	and	and	CC
40318	4951	120	unsanitary	unsanitary	JJ
40318	4951	121	cream	cream	NN
40318	4951	122	,	,	,
40318	4951	123	as	as	IN
40318	4951	124	the	the	DT
40318	4951	125	case	case	NN
40318	4951	126	may	may	MD
40318	4951	127	be	be	VB
40318	4951	128	.	.	.
40318	4951	129	"	"	''
40318	4952	1	Most	Most	JJS
40318	4952	2	states	state	NNS
40318	4952	3	have	have	VBP
40318	4952	4	laws	law	NNS
40318	4952	5	which	which	WDT
40318	4952	6	determine	determine	VBP
40318	4952	7	the	the	DT
40318	4952	8	legal	legal	JJ
40318	4952	9	standard	standard	NN
40318	4952	10	of	of	IN
40318	4952	11	milk	milk	NN
40318	4952	12	.	.	.
40318	4953	1	Any	any	DT
40318	4953	2	one	one	CD
40318	4953	3	selling	sell	VBG
40318	4953	4	milk	milk	NN
40318	4953	5	which	which	WDT
40318	4953	6	does	do	VBZ
40318	4953	7	not	not	RB
40318	4953	8	meet	meet	VB
40318	4953	9	this	this	DT
40318	4953	10	standard	standard	NN
40318	4953	11	is	be	VBZ
40318	4953	12	liable	liable	JJ
40318	4953	13	to	to	TO
40318	4953	14	be	be	VB
40318	4953	15	fined	fine	VBN
40318	4953	16	.	.	.
40318	4954	1	The	the	DT
40318	4954	2	laws	law	NNS
40318	4954	3	of	of	IN
40318	4954	4	most	most	JJS
40318	4954	5	states	state	NNS
40318	4954	6	prohibit	prohibit	VBP
40318	4954	7	the	the	DT
40318	4954	8	taking	taking	NN
40318	4954	9	of	of	IN
40318	4954	10	anything	anything	NN
40318	4954	11	from	from	IN
40318	4954	12	the	the	DT
40318	4954	13	milk	milk	NN
40318	4954	14	or	or	CC
40318	4954	15	the	the	DT
40318	4954	16	adding	adding	NN
40318	4954	17	of	of	IN
40318	4954	18	anything	anything	NN
40318	4954	19	to	to	IN
40318	4954	20	it	-PRON-	PRP
40318	4954	21	.	.	.
40318	4955	1	This	this	DT
40318	4955	2	prohibits	prohibit	VBZ
40318	4955	3	the	the	DT
40318	4955	4	skimming	skimming	NN
40318	4955	5	and	and	CC
40318	4955	6	watering	water	VBG
40318	4955	7	.	.	.
40318	4956	1	Skimmed	skimmed	NN
40318	4956	2	-	-	HYPH
40318	4956	3	milk	milk	NN
40318	4956	4	must	must	MD
40318	4956	5	be	be	VB
40318	4956	6	sold	sell	VBN
40318	4956	7	as	as	IN
40318	4956	8	such	such	JJ
40318	4956	9	.	.	.
40318	4957	1	+328	+328	NNP
40318	4957	2	.	.	.
40318	4958	1	Marketing	marketing	NN
40318	4958	2	of	of	IN
40318	4958	3	cheese.+--There	cheese.+--There	.
40318	4958	4	are	be	VBP
40318	4958	5	many	many	JJ
40318	4958	6	different	different	JJ
40318	4958	7	methods[138	methods[138	NN
40318	4958	8	]	]	-RRB-
40318	4958	9	of	of	IN
40318	4958	10	selling	sell	VBG
40318	4958	11	cheese	cheese	NN
40318	4958	12	.	.	.
40318	4959	1	Each	each	DT
40318	4959	2	is	be	VBZ
40318	4959	3	adapted	adapt	VBN
40318	4959	4	to	to	IN
40318	4959	5	certain	certain	JJ
40318	4959	6	conditions	condition	NNS
40318	4959	7	and	and	CC
40318	4959	8	each	each	DT
40318	4959	9	has	have	VBZ
40318	4959	10	its	-PRON-	PRP$
40318	4959	11	advantages	advantage	NNS
40318	4959	12	and	and	CC
40318	4959	13	disadvantages	disadvantage	NNS
40318	4959	14	.	.	.
40318	4960	1	In	in	IN
40318	4960	2	cheese	cheese	NN
40318	4960	3	sections	section	NNS
40318	4960	4	,	,	,
40318	4960	5	the	the	DT
40318	4960	6	customary	customary	JJ
40318	4960	7	method	method	NN
40318	4960	8	of	of	IN
40318	4960	9	selling	selling	NN
40318	4960	10	is	be	VBZ
40318	4960	11	on	on	IN
40318	4960	12	the	the	DT
40318	4960	13	board	board	NN
40318	4960	14	of	of	IN
40318	4960	15	trade	trade	NNP
40318	4960	16	,	,	,
40318	4960	17	which	which	WDT
40318	4960	18	is	be	VBZ
40318	4960	19	the	the	DT
40318	4960	20	meeting	meeting	NN
40318	4960	21	of	of	IN
40318	4960	22	the	the	DT
40318	4960	23	cheese	cheese	NN
40318	4960	24	-	-	HYPH
40318	4960	25	buyers	buyer	NNS
40318	4960	26	and	and	CC
40318	4960	27	factory	factory	NN
40318	4960	28	salesmen	salesman	NNS
40318	4960	29	.	.	.
40318	4961	1	They	-PRON-	PRP
40318	4961	2	meet	meet	VBP
40318	4961	3	at	at	IN
40318	4961	4	a	a	DT
40318	4961	5	given	give	VBN
40318	4961	6	place	place	NN
40318	4961	7	at	at	IN
40318	4961	8	a	a	DT
40318	4961	9	certain	certain	JJ
40318	4961	10	day	day	NN
40318	4961	11	and	and	CC
40318	4961	12	hour	hour	NN
40318	4961	13	each	each	DT
40318	4961	14	week	week	NN
40318	4961	15	.	.	.
40318	4962	1	Every	every	DT
40318	4962	2	board	board	NN
40318	4962	3	has	have	VBZ
40318	4962	4	its	-PRON-	PRP$
40318	4962	5	officers	officer	NNS
40318	4962	6	.	.	.
40318	4963	1	There	there	EX
40318	4963	2	are	be	VBP
40318	4963	3	different	different	JJ
40318	4963	4	ways	way	NNS
40318	4963	5	in	in	IN
40318	4963	6	which	which	WDT
40318	4963	7	a	a	DT
40318	4963	8	board	board	NN
40318	4963	9	of	of	IN
40318	4963	10	trade	trade	NN
40318	4963	11	may	may	MD
40318	4963	12	be	be	VB
40318	4963	13	operated	operate	VBN
40318	4963	14	.	.	.
40318	4964	1	In	in	IN
40318	4964	2	some	some	DT
40318	4964	3	cases	case	NNS
40318	4964	4	there	there	EX
40318	4964	5	is	be	VBZ
40318	4964	6	a	a	DT
40318	4964	7	large	large	JJ
40318	4964	8	blackboard	blackboard	NN
40318	4964	9	divided	divide	VBN
40318	4964	10	into	into	IN
40318	4964	11	columns	column	NNS
40318	4964	12	.	.	.
40318	4965	1	In	in	IN
40318	4965	2	the	the	DT
40318	4965	3	first	first	JJ
40318	4965	4	column	column	NN
40318	4965	5	,	,	,
40318	4965	6	the	the	DT
40318	4965	7	salesman	salesman	NN
40318	4965	8	writes	write	VBZ
40318	4965	9	the	the	DT
40318	4965	10	name	name	NN
40318	4965	11	of	of	IN
40318	4965	12	the	the	DT
40318	4965	13	factory	factory	NN
40318	4965	14	and	and	CC
40318	4965	15	the	the	DT
40318	4965	16	number	number	NN
40318	4965	17	and	and	CC
40318	4965	18	kind	kind	NN
40318	4965	19	of	of	IN
40318	4965	20	cheese	cheese	NN
40318	4965	21	offered	offer	VBN
40318	4965	22	for	for	IN
40318	4965	23	sale	sale	NN
40318	4965	24	.	.	.
40318	4966	1	At	at	IN
40318	4966	2	the	the	DT
40318	4966	3	top	top	NN
40318	4966	4	of	of	IN
40318	4966	5	the	the	DT
40318	4966	6	other	other	JJ
40318	4966	7	columns	column	NNS
40318	4966	8	are	be	VBP
40318	4966	9	the	the	DT
40318	4966	10	names	name	NNS
40318	4966	11	of	of	IN
40318	4966	12	the	the	DT
40318	4966	13	different	different	JJ
40318	4966	14	cheese	cheese	NN
40318	4966	15	-	-	HYPH
40318	4966	16	buyers	buyer	NNS
40318	4966	17	.	.	.
40318	4967	1	The	the	DT
40318	4967	2	president	president	NN
40318	4967	3	usually	usually	RB
40318	4967	4	opens	open	VBZ
40318	4967	5	the	the	DT
40318	4967	6	sale	sale	NN
40318	4967	7	at	at	IN
40318	4967	8	a	a	DT
40318	4967	9	stated	state	VBN
40318	4967	10	time	time	NN
40318	4967	11	and	and	CC
40318	4967	12	asks	ask	VBZ
40318	4967	13	that	that	IN
40318	4967	14	all	all	DT
40318	4967	15	cheese	cheese	NN
40318	4967	16	be	be	VB
40318	4967	17	placed	place	VBN
40318	4967	18	on	on	IN
40318	4967	19	the	the	DT
40318	4967	20	blackboard	blackboard	NN
40318	4967	21	.	.	.
40318	4968	1	When	when	WRB
40318	4968	2	this	this	DT
40318	4968	3	is	be	VBZ
40318	4968	4	done	do	VBN
40318	4968	5	he	-PRON-	PRP
40318	4968	6	states	state	VBZ
40318	4968	7	that	that	IN
40318	4968	8	they	-PRON-	PRP
40318	4968	9	are	be	VBP
40318	4968	10	ready	ready	JJ
40318	4968	11	to	to	TO
40318	4968	12	receive	receive	VB
40318	4968	13	bids	bid	NNS
40318	4968	14	on	on	IN
40318	4968	15	the	the	DT
40318	4968	16	cheese	cheese	NN
40318	4968	17	.	.	.
40318	4969	1	The	the	DT
40318	4969	2	buyers	buyer	NNS
40318	4969	3	then	then	RB
40318	4969	4	write	write	VBP
40318	4969	5	the	the	DT
40318	4969	6	price	price	NN
40318	4969	7	a	a	DT
40318	4969	8	pound	pound	NN
40318	4969	9	they	-PRON-	PRP
40318	4969	10	wish	wish	VBP
40318	4969	11	to	to	TO
40318	4969	12	pay	pay	VB
40318	4969	13	opposite	opposite	IN
40318	4969	14	each	each	DT
40318	4969	15	lot	lot	NN
40318	4969	16	of	of	IN
40318	4969	17	cheese	cheese	NN
40318	4969	18	and	and	CC
40318	4969	19	in	in	IN
40318	4969	20	the	the	DT
40318	4969	21	column	column	NN
40318	4969	22	headed	head	VBN
40318	4969	23	by	by	IN
40318	4969	24	their	-PRON-	PRP$
40318	4969	25	names	name	NNS
40318	4969	26	.	.	.
40318	4970	1	After	after	IN
40318	4970	2	all	all	PDT
40318	4970	3	the	the	DT
40318	4970	4	bids	bid	NNS
40318	4970	5	have	have	VBP
40318	4970	6	been	be	VBN
40318	4970	7	received	receive	VBN
40318	4970	8	and	and	CC
40318	4970	9	placed	place	VBN
40318	4970	10	on	on	IN
40318	4970	11	the	the	DT
40318	4970	12	board	board	NN
40318	4970	13	,	,	,
40318	4970	14	the	the	DT
40318	4970	15	presiding	preside	VBG
40318	4970	16	officer	officer	NN
40318	4970	17	states	state	VBZ
40318	4970	18	that	that	IN
40318	4970	19	a	a	DT
40318	4970	20	certain	certain	JJ
40318	4970	21	length	length	NN
40318	4970	22	of	of	IN
40318	4970	23	time	time	NN
40318	4970	24	,	,	,
40318	4970	25	usually	usually	RB
40318	4970	26	fifteen	fifteen	CD
40318	4970	27	minutes	minute	NNS
40318	4970	28	,	,	,
40318	4970	29	will	will	MD
40318	4970	30	be	be	VB
40318	4970	31	given	give	VBN
40318	4970	32	the	the	DT
40318	4970	33	salesman	salesman	NN
40318	4970	34	to	to	TO
40318	4970	35	withdraw	withdraw	VB
40318	4970	36	his	-PRON-	PRP$
40318	4970	37	cheese	cheese	NN
40318	4970	38	if	if	IN
40318	4970	39	he	-PRON-	PRP
40318	4970	40	does	do	VBZ
40318	4970	41	not	not	RB
40318	4970	42	think	think	VB
40318	4970	43	a	a	DT
40318	4970	44	high	high	JJ
40318	4970	45	enough	enough	JJ
40318	4970	46	price	price	NN
40318	4970	47	has	have	VBZ
40318	4970	48	been	be	VBN
40318	4970	49	offered	offer	VBN
40318	4970	50	;	;	:
40318	4970	51	this	this	DT
40318	4970	52	is	be	VBZ
40318	4970	53	indicated	indicate	VBN
40318	4970	54	by	by	IN
40318	4970	55	the	the	DT
40318	4970	56	salesman	salesman	NN
40318	4970	57	stepping	step	VBG
40318	4970	58	to	to	IN
40318	4970	59	the	the	DT
40318	4970	60	blackboard	blackboard	NN
40318	4970	61	and	and	CC
40318	4970	62	erasing	erase	VBG
40318	4970	63	the	the	DT
40318	4970	64	factory	factory	NN
40318	4970	65	name	name	NN
40318	4970	66	and	and	CC
40318	4970	67	number	number	NN
40318	4970	68	of	of	IN
40318	4970	69	boxes	box	NNS
40318	4970	70	.	.	.
40318	4971	1	At	at	IN
40318	4971	2	the	the	DT
40318	4971	3	close	close	NN
40318	4971	4	of	of	IN
40318	4971	5	the	the	DT
40318	4971	6	stated	state	VBN
40318	4971	7	time	time	NN
40318	4971	8	,	,	,
40318	4971	9	the	the	DT
40318	4971	10	presiding	preside	VBG
40318	4971	11	officer	officer	NN
40318	4971	12	declares	declare	VBZ
40318	4971	13	the	the	DT
40318	4971	14	cheese	cheese	NN
40318	4971	15	offered	offer	VBN
40318	4971	16	on	on	IN
40318	4971	17	the	the	DT
40318	4971	18	board	board	NN
40318	4971	19	sold	sell	VBN
40318	4971	20	to	to	IN
40318	4971	21	the	the	DT
40318	4971	22	highest	high	JJS
40318	4971	23	bidder	bidder	NN
40318	4971	24	.	.	.
40318	4972	1	The	the	DT
40318	4972	2	purchaser	purchaser	NN
40318	4972	3	then	then	RB
40318	4972	4	gives	give	VBZ
40318	4972	5	the	the	DT
40318	4972	6	salesman	salesman	NN
40318	4972	7	directions	direction	NNS
40318	4972	8	for	for	IN
40318	4972	9	shipping	shipping	NN
40318	4972	10	.	.	.
40318	4973	1	Sometimes	sometimes	RB
40318	4973	2	a	a	DT
40318	4973	3	board	board	NN
40318	4973	4	of	of	IN
40318	4973	5	trade	trade	NNP
40318	4973	6	has	have	VBZ
40318	4973	7	a	a	DT
40318	4973	8	committee	committee	NN
40318	4973	9	of	of	IN
40318	4973	10	one	one	CD
40318	4973	11	member	member	NN
40318	4973	12	elected	elect	VBN
40318	4973	13	by	by	IN
40318	4973	14	the	the	DT
40318	4973	15	factory	factory	NN
40318	4973	16	salesmen	salesman	NNS
40318	4973	17	and	and	CC
40318	4973	18	one	one	CD
40318	4973	19	elected	elect	VBN
40318	4973	20	by	by	IN
40318	4973	21	the	the	DT
40318	4973	22	cheese	cheese	NN
40318	4973	23	-	-	HYPH
40318	4973	24	buyers	buyer	NNS
40318	4973	25	.	.	.
40318	4974	1	These	these	DT
40318	4974	2	two	two	CD
40318	4974	3	members	member	NNS
40318	4974	4	elect	elect	VBP
40318	4974	5	a	a	DT
40318	4974	6	third	third	JJ
40318	4974	7	and	and	CC
40318	4974	8	these	these	DT
40318	4974	9	three	three	CD
40318	4974	10	constitute	constitute	VBP
40318	4974	11	the	the	DT
40318	4974	12	price	price	NN
40318	4974	13	committee	committee	NN
40318	4974	14	.	.	.
40318	4975	1	This	this	DT
40318	4975	2	committee	committee	NN
40318	4975	3	meets	meet	VBZ
40318	4975	4	each	each	DT
40318	4975	5	week	week	NN
40318	4975	6	and	and	CC
40318	4975	7	determines	determine	VBZ
40318	4975	8	what	what	WP
40318	4975	9	the	the	DT
40318	4975	10	price	price	NN
40318	4975	11	shall	shall	MD
40318	4975	12	be	be	VB
40318	4975	13	.	.	.
40318	4976	1	This	this	DT
40318	4976	2	is	be	VBZ
40318	4976	3	known	know	VBN
40318	4976	4	as	as	IN
40318	4976	5	the	the	DT
40318	4976	6	ruling	ruling	NN
40318	4976	7	.	.	.
40318	4977	1	The	the	DT
40318	4977	2	factory	factory	NN
40318	4977	3	salesmen	salesman	NNS
40318	4977	4	and	and	CC
40318	4977	5	cheese	cheese	NN
40318	4977	6	-	-	HYPH
40318	4977	7	buyers	buyer	NNS
40318	4977	8	then	then	RB
40318	4977	9	try	try	VBP
40318	4977	10	to	to	TO
40318	4977	11	make	make	VB
40318	4977	12	private	private	JJ
40318	4977	13	sales	sale	NNS
40318	4977	14	.	.	.
40318	4978	1	By	by	IN
40318	4978	2	this	this	DT
40318	4978	3	method	method	NN
40318	4978	4	no	no	DT
40318	4978	5	one	one	NN
40318	4978	6	,	,	,
40318	4978	7	except	except	IN
40318	4978	8	the	the	DT
40318	4978	9	persons	person	NNS
40318	4978	10	concerned	concern	VBN
40318	4978	11	,	,	,
40318	4978	12	knows	know	VBZ
40318	4978	13	exactly	exactly	RB
40318	4978	14	what	what	WDT
40318	4978	15	price	price	NN
40318	4978	16	is	be	VBZ
40318	4978	17	paid	pay	VBN
40318	4978	18	for	for	IN
40318	4978	19	the	the	DT
40318	4978	20	cheese	cheese	NN
40318	4978	21	.	.	.
40318	4979	1	Usually	usually	RB
40318	4979	2	,	,	,
40318	4979	3	a	a	DT
40318	4979	4	price	price	NN
40318	4979	5	above	above	IN
40318	4979	6	the	the	DT
40318	4979	7	ruling	ruling	NN
40318	4979	8	is	be	VBZ
40318	4979	9	paid	pay	VBN
40318	4979	10	.	.	.
40318	4980	1	At	at	IN
40318	4980	2	Quebec	Quebec	NNP
40318	4980	3	,	,	,
40318	4980	4	Canada	Canada	NNP
40318	4980	5	,	,	,
40318	4980	6	there	there	EX
40318	4980	7	is	be	VBZ
40318	4980	8	a	a	DT
40318	4980	9	cheese	cheese	NN
40318	4980	10	-	-	HYPH
40318	4980	11	selling	sell	VBG
40318	4980	12	organization	organization	NN
40318	4980	13	with	with	IN
40318	4980	14	government	government	NN
40318	4980	15	assistance	assistance	NN
40318	4980	16	.	.	.
40318	4981	1	On	on	IN
40318	4981	2	paying	pay	VBG
40318	4981	3	a	a	DT
40318	4981	4	certain	certain	JJ
40318	4981	5	fee	fee	NN
40318	4981	6	,	,	,
40318	4981	7	any	any	DT
40318	4981	8	cheese	cheese	NN
40318	4981	9	factory	factory	NN
40318	4981	10	may	may	MD
40318	4981	11	join	join	VB
40318	4981	12	.	.	.
40318	4982	1	All	all	PDT
40318	4982	2	the	the	DT
40318	4982	3	factories	factory	NNS
40318	4982	4	belonging	belong	VBG
40318	4982	5	to	to	IN
40318	4982	6	the	the	DT
40318	4982	7	organization	organization	NN
40318	4982	8	ship	ship	VB
40318	4982	9	their	-PRON-	PRP$
40318	4982	10	cheese	cheese	NN
40318	4982	11	to	to	IN
40318	4982	12	a	a	DT
40318	4982	13	central	central	JJ
40318	4982	14	cold	cold	JJ
40318	4982	15	storage	storage	NN
40318	4982	16	where	where	WRB
40318	4982	17	the	the	DT
40318	4982	18	cheeses	cheese	NNS
40318	4982	19	are	be	VBP
40318	4982	20	examined	examine	VBN
40318	4982	21	and	and	CC
40318	4982	22	graded	grade	VBN
40318	4982	23	by	by	IN
40318	4982	24	a	a	DT
40318	4982	25	government	government	NN
40318	4982	26	inspector	inspector	NN
40318	4982	27	.	.	.
40318	4983	1	A	a	DT
40318	4983	2	cheese	cheese	NN
40318	4983	3	from	from	IN
40318	4983	4	each	each	DT
40318	4983	5	vat	vat	NN
40318	4983	6	is	be	VBZ
40318	4983	7	tried	try	VBN
40318	4983	8	.	.	.
40318	4984	1	These	these	DT
40318	4984	2	cheeses	cheese	NNS
40318	4984	3	are	be	VBP
40318	4984	4	separated	separate	VBN
40318	4984	5	into	into	IN
40318	4984	6	white	white	JJ
40318	4984	7	and	and	CC
40318	4984	8	colored	color	VBN
40318	4984	9	lots	lot	NNS
40318	4984	10	,	,	,
40318	4984	11	then	then	RB
40318	4984	12	graded	grade	VBD
40318	4984	13	according	accord	VBG
40318	4984	14	to	to	IN
40318	4984	15	quality	quality	NN
40318	4984	16	.	.	.
40318	4985	1	When	when	WRB
40318	4985	2	the	the	DT
40318	4985	3	total	total	JJ
40318	4985	4	number	number	NN
40318	4985	5	of	of	IN
40318	4985	6	cheeses	cheese	NNS
40318	4985	7	in	in	IN
40318	4985	8	each	each	DT
40318	4985	9	lot	lot	NN
40318	4985	10	is	be	VBZ
40318	4985	11	known	know	VBN
40318	4985	12	,	,	,
40318	4985	13	the	the	DT
40318	4985	14	lots	lot	NNS
40318	4985	15	are	be	VBP
40318	4985	16	sold	sell	VBN
40318	4985	17	at	at	IN
40318	4985	18	auction	auction	NN
40318	4985	19	.	.	.
40318	4986	1	The	the	DT
40318	4986	2	purchaser	purchaser	NN
40318	4986	3	must	must	MD
40318	4986	4	accept	accept	VB
40318	4986	5	the	the	DT
40318	4986	6	cheese	cheese	NN
40318	4986	7	as	as	IN
40318	4986	8	graded	grade	VBN
40318	4986	9	.	.	.
40318	4987	1	The	the	DT
40318	4987	2	better	well	JJR
40318	4987	3	grades	grade	NNS
40318	4987	4	of	of	IN
40318	4987	5	cheese	cheese	NN
40318	4987	6	bring	bring	VBP
40318	4987	7	about	about	RP
40318	4987	8	the	the	DT
40318	4987	9	same	same	JJ
40318	4987	10	price	price	NN
40318	4987	11	as	as	IN
40318	4987	12	on	on	IN
40318	4987	13	the	the	DT
40318	4987	14	market	market	NN
40318	4987	15	,	,	,
40318	4987	16	but	but	CC
40318	4987	17	the	the	DT
40318	4987	18	advantage	advantage	NN
40318	4987	19	lies	lie	VBZ
40318	4987	20	in	in	IN
40318	4987	21	the	the	DT
40318	4987	22	selling	selling	NN
40318	4987	23	of	of	IN
40318	4987	24	the	the	DT
40318	4987	25	lower	low	JJR
40318	4987	26	grades	grade	NNS
40318	4987	27	.	.	.
40318	4988	1	Ordinarily	ordinarily	RB
40318	4988	2	,	,	,
40318	4988	3	the	the	DT
40318	4988	4	purchaser	purchaser	NN
40318	4988	5	takes	take	VBZ
40318	4988	6	advantage	advantage	NN
40318	4988	7	of	of	IN
40318	4988	8	the	the	DT
40318	4988	9	salesman	salesman	NN
40318	4988	10	when	when	WRB
40318	4988	11	the	the	DT
40318	4988	12	cheeses	cheese	NNS
40318	4988	13	are	be	VBP
40318	4988	14	undergrade	undergrade	JJ
40318	4988	15	.	.	.
40318	4989	1	The	the	DT
40318	4989	2	success	success	NN
40318	4989	3	of	of	IN
40318	4989	4	this	this	DT
40318	4989	5	plan	plan	NN
40318	4989	6	depends	depend	VBZ
40318	4989	7	on	on	IN
40318	4989	8	the	the	DT
40318	4989	9	accuracy	accuracy	NN
40318	4989	10	of	of	IN
40318	4989	11	the	the	DT
40318	4989	12	person	person	NN
40318	4989	13	grading	grade	VBG
40318	4989	14	the	the	DT
40318	4989	15	cheese	cheese	NN
40318	4989	16	.	.	.
40318	4990	1	This	this	DT
40318	4990	2	method	method	NN
40318	4990	3	seems	seem	VBZ
40318	4990	4	to	to	TO
40318	4990	5	be	be	VB
40318	4990	6	growing	grow	VBG
40318	4990	7	in	in	IN
40318	4990	8	popularity	popularity	NN
40318	4990	9	,	,	,
40318	4990	10	because	because	IN
40318	4990	11	the	the	DT
40318	4990	12	cheese	cheese	NN
40318	4990	13	-	-	HYPH
40318	4990	14	buyer	buyer	NN
40318	4990	15	can	can	MD
40318	4990	16	purchase	purchase	VB
40318	4990	17	large	large	JJ
40318	4990	18	amounts	amount	NNS
40318	4990	19	of	of	IN
40318	4990	20	cheese	cheese	NN
40318	4990	21	at	at	IN
40318	4990	22	one	one	CD
40318	4990	23	time	time	NN
40318	4990	24	and	and	CC
40318	4990	25	be	be	VB
40318	4990	26	sure	sure	JJ
40318	4990	27	of	of	IN
40318	4990	28	the	the	DT
40318	4990	29	quality	quality	NN
40318	4990	30	.	.	.
40318	4991	1	A	a	DT
40318	4991	2	small	small	JJ
40318	4991	3	fee	fee	NN
40318	4991	4	,	,	,
40318	4991	5	about	about	RB
40318	4991	6	one	one	CD
40318	4991	7	-	-	HYPH
40318	4991	8	twelfth	twelfth	NN
40318	4991	9	of	of	IN
40318	4991	10	a	a	DT
40318	4991	11	cent	cent	NN
40318	4991	12	a	a	DT
40318	4991	13	pound	pound	NN
40318	4991	14	,	,	,
40318	4991	15	is	be	VBZ
40318	4991	16	charged	charge	VBN
40318	4991	17	for	for	IN
40318	4991	18	handling	handle	VBG
40318	4991	19	the	the	DT
40318	4991	20	cheese	cheese	NN
40318	4991	21	.	.	.
40318	4992	1	Similar	similar	JJ
40318	4992	2	organizations	organization	NNS
40318	4992	3	are	be	VBP
40318	4992	4	in	in	IN
40318	4992	5	operation	operation	NN
40318	4992	6	in	in	IN
40318	4992	7	Wisconsin	Wisconsin	NNP
40318	4992	8	.	.	.
40318	4993	1	The	the	DT
40318	4993	2	boards	board	NNS
40318	4993	3	of	of	IN
40318	4993	4	trade	trade	NN
40318	4993	5	and	and	CC
40318	4993	6	selling	selling	NN
40318	4993	7	organizations	organization	NNS
40318	4993	8	deal	deal	VBP
40318	4993	9	almost	almost	RB
40318	4993	10	entirely	entirely	RB
40318	4993	11	in	in	IN
40318	4993	12	Cheddar	Cheddar	NNP
40318	4993	13	cheese	cheese	NN
40318	4993	14	.	.	.
40318	4994	1	+329	+329	RB
40318	4994	2	.	.	.
40318	4995	1	Mercantile	Mercantile	NNP
40318	4995	2	exchanges.+--In	exchanges.+--In	NNP
40318	4995	3	the	the	DT
40318	4995	4	larger	large	JJR
40318	4995	5	cities	city	NNS
40318	4995	6	are	be	VBP
40318	4995	7	exchanges	exchange	NNS
40318	4995	8	where	where	WRB
40318	4995	9	cheese	cheese	NN
40318	4995	10	is	be	VBZ
40318	4995	11	bought	buy	VBN
40318	4995	12	and	and	CC
40318	4995	13	sold	sell	VBN
40318	4995	14	by	by	IN
40318	4995	15	jobbers	jobber	NNS
40318	4995	16	.	.	.
40318	4996	1	This	this	DT
40318	4996	2	cheese	cheese	NN
40318	4996	3	is	be	VBZ
40318	4996	4	mostly	mostly	RB
40318	4996	5	Cheddar	Cheddar	NNP
40318	4996	6	.	.	.
40318	4997	1	The	the	DT
40318	4997	2	prices	price	NNS
40318	4997	3	paid	pay	VBD
40318	4997	4	these	these	DT
40318	4997	5	jobbers	jobber	NNS
40318	4997	6	tend	tend	VBP
40318	4997	7	to	to	TO
40318	4997	8	fix	fix	VB
40318	4997	9	the	the	DT
40318	4997	10	daily	daily	JJ
40318	4997	11	price	price	NN
40318	4997	12	of	of	IN
40318	4997	13	cheese	cheese	NN
40318	4997	14	.	.	.
40318	4998	1	These	these	DT
40318	4998	2	prices	price	NNS
40318	4998	3	are	be	VBP
40318	4998	4	published	publish	VBN
40318	4998	5	daily	daily	RB
40318	4998	6	,	,	,
40318	4998	7	for	for	IN
40318	4998	8	example	example	NN
40318	4998	9	,	,	,
40318	4998	10	in	in	IN
40318	4998	11	New	New	NNP
40318	4998	12	York	York	NNP
40318	4998	13	Price	Price	NNP
40318	4998	14	Current	Current	NNP
40318	4998	15	.	.	.
40318	4999	1	Some	some	DT
40318	4999	2	factories	factory	NNS
40318	4999	3	ship	ship	VBP
40318	4999	4	their	-PRON-	PRP$
40318	4999	5	cheese	cheese	NN
40318	4999	6	directly	directly	RB
40318	4999	7	to	to	IN
40318	4999	8	these	these	DT
40318	4999	9	jobbers	jobber	NNS
40318	4999	10	.	.	.
40318	5000	1	The	the	DT
40318	5000	2	following	follow	VBG
40318	5000	3	are	be	VBP
40318	5000	4	the	the	DT
40318	5000	5	cheese	cheese	NN
40318	5000	6	rules	rule	NNS
40318	5000	7	of	of	IN
40318	5000	8	the	the	DT
40318	5000	9	New	New	NNP
40318	5000	10	York	York	NNP
40318	5000	11	Mercantile	Mercantile	NNP
40318	5000	12	Exchange	Exchange	NNP
40318	5000	13	adopted	adopt	VBD
40318	5000	14	May	May	NNP
40318	5000	15	4	4	CD
40318	5000	16	,	,	,
40318	5000	17	1915	1915	CD
40318	5000	18	:	:	:
40318	5000	19	CHEESE	cheese	NN
40318	5000	20	RULES	rule	NNS
40318	5000	21	OF	of	IN
40318	5000	22	THE	the	DT
40318	5000	23	NEW	NEW	NNP
40318	5000	24	YORK	YORK	NNP
40318	5000	25	MERCANTILE	MERCANTILE	NNP
40318	5000	26	EXCHANGE	EXCHANGE	NNP
40318	5000	27	Rule	Rule	NNP
40318	5000	28	1	1	CD
40318	5000	29	.	.	.
40318	5001	1	At	at	IN
40318	5001	2	the	the	DT
40318	5001	3	first	first	JJ
40318	5001	4	regular	regular	JJ
40318	5001	5	meeting	meeting	NN
40318	5001	6	of	of	IN
40318	5001	7	the	the	DT
40318	5001	8	Executive	Executive	NNP
40318	5001	9	Committee	Committee	NNP
40318	5001	10	in	in	IN
40318	5001	11	each	each	DT
40318	5001	12	year	year	NN
40318	5001	13	,	,	,
40318	5001	14	the	the	DT
40318	5001	15	President	President	NNP
40318	5001	16	shall	shall	MD
40318	5001	17	appoint	appoint	VB
40318	5001	18	,	,	,
40318	5001	19	subject	subject	JJ
40318	5001	20	to	to	IN
40318	5001	21	the	the	DT
40318	5001	22	approval	approval	NN
40318	5001	23	of	of	IN
40318	5001	24	the	the	DT
40318	5001	25	Executive	Executive	NNP
40318	5001	26	Committee	Committee	NNP
40318	5001	27	,	,	,
40318	5001	28	a	a	DT
40318	5001	29	Cheese	Cheese	NNP
40318	5001	30	Committee	Committee	NNP
40318	5001	31	to	to	TO
40318	5001	32	consist	consist	VB
40318	5001	33	of	of	IN
40318	5001	34	seven	seven	CD
40318	5001	35	members	member	NNS
40318	5001	36	of	of	IN
40318	5001	37	the	the	DT
40318	5001	38	Exchange	Exchange	NNP
40318	5001	39	,	,	,
40318	5001	40	who	who	WP
40318	5001	41	are	be	VBP
40318	5001	42	known	know	VBN
40318	5001	43	as	as	IN
40318	5001	44	members	member	NNS
40318	5001	45	of	of	IN
40318	5001	46	the	the	DT
40318	5001	47	cheese	cheese	NN
40318	5001	48	trade	trade	NN
40318	5001	49	,	,	,
40318	5001	50	to	to	TO
40318	5001	51	hold	hold	VB
40318	5001	52	office	office	NN
40318	5001	53	until	until	IN
40318	5001	54	their	-PRON-	PRP$
40318	5001	55	successors	successor	NNS
40318	5001	56	are	be	VBP
40318	5001	57	appointed	appoint	VBN
40318	5001	58	.	.	.
40318	5002	1	It	-PRON-	PRP
40318	5002	2	shall	shall	MD
40318	5002	3	be	be	VB
40318	5002	4	the	the	DT
40318	5002	5	duty	duty	NN
40318	5002	6	of	of	IN
40318	5002	7	the	the	DT
40318	5002	8	Cheese	Cheese	NNP
40318	5002	9	Committee	Committee	NNP
40318	5002	10	to	to	TO
40318	5002	11	formulate	formulate	VB
40318	5002	12	such	such	JJ
40318	5002	13	rules	rule	NNS
40318	5002	14	and	and	CC
40318	5002	15	regulations	regulation	NNS
40318	5002	16	as	as	IN
40318	5002	17	may	may	MD
40318	5002	18	be	be	VB
40318	5002	19	necessary	necessary	JJ
40318	5002	20	for	for	IN
40318	5002	21	the	the	DT
40318	5002	22	government	government	NN
40318	5002	23	of	of	IN
40318	5002	24	transactions	transaction	NNS
40318	5002	25	between	between	IN
40318	5002	26	members	member	NNS
40318	5002	27	of	of	IN
40318	5002	28	the	the	DT
40318	5002	29	Exchange	Exchange	NNP
40318	5002	30	,	,	,
40318	5002	31	and	and	CC
40318	5002	32	to	to	TO
40318	5002	33	revise	revise	VB
40318	5002	34	the	the	DT
40318	5002	35	same	same	JJ
40318	5002	36	as	as	IN
40318	5002	37	circumstances	circumstance	NNS
40318	5002	38	may	may	MD
40318	5002	39	require	require	VB
40318	5002	40	.	.	.
40318	5003	1	Such	such	JJ
40318	5003	2	rules	rule	NNS
40318	5003	3	and	and	CC
40318	5003	4	revisions	revision	NNS
40318	5003	5	shall	shall	MD
40318	5003	6	be	be	VB
40318	5003	7	subject	subject	JJ
40318	5003	8	to	to	IN
40318	5003	9	the	the	DT
40318	5003	10	approval	approval	NN
40318	5003	11	of	of	IN
40318	5003	12	the	the	DT
40318	5003	13	Executive	Executive	NNP
40318	5003	14	Committee	Committee	NNP
40318	5003	15	.	.	.
40318	5004	1	Rule	rule	NN
40318	5004	2	2	2	CD
40318	5004	3	.	.	.
40318	5005	1	All	all	DT
40318	5005	2	transactions	transaction	NNS
40318	5005	3	in	in	IN
40318	5005	4	cheese	cheese	NN
40318	5005	5	between	between	IN
40318	5005	6	members	member	NNS
40318	5005	7	of	of	IN
40318	5005	8	the	the	DT
40318	5005	9	Exchange	Exchange	NNP
40318	5005	10	shall	shall	MD
40318	5005	11	be	be	VB
40318	5005	12	governed	govern	VBN
40318	5005	13	by	by	IN
40318	5005	14	the	the	DT
40318	5005	15	following	follow	VBG
40318	5005	16	rules	rule	NNS
40318	5005	17	,	,	,
40318	5005	18	but	but	CC
40318	5005	19	nothing	nothing	NN
40318	5005	20	therein	therein	RB
40318	5005	21	shall	shall	MD
40318	5005	22	be	be	VB
40318	5005	23	construed	construe	VBN
40318	5005	24	as	as	IN
40318	5005	25	interfering	interfere	VBG
40318	5005	26	,	,	,
40318	5005	27	in	in	IN
40318	5005	28	any	any	DT
40318	5005	29	way	way	NN
40318	5005	30	,	,	,
40318	5005	31	with	with	IN
40318	5005	32	the	the	DT
40318	5005	33	rights	right	NNS
40318	5005	34	of	of	IN
40318	5005	35	members	member	NNS
40318	5005	36	to	to	TO
40318	5005	37	make	make	VB
40318	5005	38	such	such	JJ
40318	5005	39	special	special	JJ
40318	5005	40	contracts	contract	NNS
40318	5005	41	or	or	CC
40318	5005	42	conditions	condition	NNS
40318	5005	43	as	as	IN
40318	5005	44	they	-PRON-	PRP
40318	5005	45	may	may	MD
40318	5005	46	desire	desire	VB
40318	5005	47	.	.	.
40318	5006	1	Rule	rule	NN
40318	5006	2	3	3	CD
40318	5006	3	.	.	.
40318	5007	1	If	if	IN
40318	5007	2	a	a	DT
40318	5007	3	sale	sale	NN
40318	5007	4	is	be	VBZ
40318	5007	5	made	make	VBN
40318	5007	6	from	from	IN
40318	5007	7	dock	dock	NN
40318	5007	8	,	,	,
40318	5007	9	or	or	CC
40318	5007	10	platform	platform	NN
40318	5007	11	,	,	,
40318	5007	12	or	or	CC
40318	5007	13	to	to	TO
40318	5007	14	arrive	arrive	VB
40318	5007	15	,	,	,
40318	5007	16	the	the	DT
40318	5007	17	buyer	buyer	NN
40318	5007	18	shall	shall	MD
40318	5007	19	assume	assume	VB
40318	5007	20	the	the	DT
40318	5007	21	same	same	JJ
40318	5007	22	relations	relation	NNS
40318	5007	23	toward	toward	IN
40318	5007	24	the	the	DT
40318	5007	25	transportation	transportation	NN
40318	5007	26	line	line	NN
40318	5007	27	by	by	IN
40318	5007	28	which	which	WDT
40318	5007	29	the	the	DT
40318	5007	30	cheese	cheese	NN
40318	5007	31	arrives	arrive	VBZ
40318	5007	32	,	,	,
40318	5007	33	as	as	IN
40318	5007	34	the	the	DT
40318	5007	35	seller	seller	NN
40318	5007	36	previously	previously	RB
40318	5007	37	held	hold	VBN
40318	5007	38	as	as	IN
40318	5007	39	regards	regard	VBZ
40318	5007	40	its	-PRON-	PRP$
40318	5007	41	removal	removal	NN
40318	5007	42	from	from	IN
40318	5007	43	the	the	DT
40318	5007	44	place	place	NN
40318	5007	45	of	of	IN
40318	5007	46	delivery	delivery	NN
40318	5007	47	within	within	IN
40318	5007	48	the	the	DT
40318	5007	49	time	time	NN
40318	5007	50	granted	grant	VBN
40318	5007	51	by	by	IN
40318	5007	52	such	such	JJ
40318	5007	53	lines	line	NNS
40318	5007	54	for	for	IN
40318	5007	55	that	that	DT
40318	5007	56	purpose	purpose	NN
40318	5007	57	.	.	.
40318	5008	1	Transactions	transaction	NNS
40318	5008	2	between	between	IN
40318	5008	3	members	member	NNS
40318	5008	4	of	of	IN
40318	5008	5	this	this	DT
40318	5008	6	Exchange	Exchange	NNP
40318	5008	7	shall	shall	MD
40318	5008	8	be	be	VB
40318	5008	9	governed	govern	VBN
40318	5008	10	as	as	IN
40318	5008	11	follows	follow	VBZ
40318	5008	12	:	:	:
40318	5008	13	Any	any	DT
40318	5008	14	member	member	NN
40318	5008	15	negotiating	negotiate	VBG
40318	5008	16	for	for	IN
40318	5008	17	any	any	DT
40318	5008	18	lot	lot	NN
40318	5008	19	of	of	IN
40318	5008	20	cheese	cheese	NN
40318	5008	21	belonging	belong	VBG
40318	5008	22	to	to	IN
40318	5008	23	another	another	DT
40318	5008	24	member	member	NN
40318	5008	25	,	,	,
40318	5008	26	the	the	DT
40318	5008	27	price	price	NN
40318	5008	28	having	have	VBG
40318	5008	29	been	be	VBN
40318	5008	30	agreed	agree	VBN
40318	5008	31	upon	upon	IN
40318	5008	32	,	,	,
40318	5008	33	shall	shall	MD
40318	5008	34	examine	examine	VB
40318	5008	35	such	such	JJ
40318	5008	36	lot	lot	NN
40318	5008	37	of	of	IN
40318	5008	38	cheese	cheese	NN
40318	5008	39	within	within	IN
40318	5008	40	twenty	twenty	CD
40318	5008	41	-	-	HYPH
40318	5008	42	four	four	CD
40318	5008	43	(	(	-LRB-
40318	5008	44	24	24	CD
40318	5008	45	)	)	-RRB-
40318	5008	46	hours	hour	NNS
40318	5008	47	after	after	IN
40318	5008	48	such	such	JJ
40318	5008	49	negotiation	negotiation	NN
40318	5008	50	takes	take	VBZ
40318	5008	51	place	place	NN
40318	5008	52	.	.	.
40318	5009	1	Failure	failure	NN
40318	5009	2	to	to	TO
40318	5009	3	examine	examine	VB
40318	5009	4	within	within	IN
40318	5009	5	said	say	VBD
40318	5009	6	time	time	NN
40318	5009	7	releases	release	VBZ
40318	5009	8	the	the	DT
40318	5009	9	seller	seller	NN
40318	5009	10	from	from	IN
40318	5009	11	any	any	DT
40318	5009	12	obligations	obligation	NNS
40318	5009	13	to	to	TO
40318	5009	14	make	make	VB
40318	5009	15	delivery	delivery	NN
40318	5009	16	thereafter	thereafter	RB
40318	5009	17	,	,	,
40318	5009	18	if	if	IN
40318	5009	19	he	-PRON-	PRP
40318	5009	20	so	so	RB
40318	5009	21	wishes	wish	VBZ
40318	5009	22	.	.	.
40318	5010	1	Rule	rule	NN
40318	5010	2	4	4	CD
40318	5010	3	.	.	.
40318	5011	1	In	in	IN
40318	5011	2	the	the	DT
40318	5011	3	absence	absence	NN
40318	5011	4	of	of	IN
40318	5011	5	special	special	JJ
40318	5011	6	agreement	agreement	NN
40318	5011	7	,	,	,
40318	5011	8	all	all	DT
40318	5011	9	cheese	cheese	NN
40318	5011	10	purchased	purchase	VBN
40318	5011	11	"	"	''
40318	5011	12	in	in	IN
40318	5011	13	store	store	NN
40318	5011	14	"	"	''
40318	5011	15	shall	shall	MD
40318	5011	16	be	be	VB
40318	5011	17	understood	understand	VBN
40318	5011	18	as	as	IN
40318	5011	19	being	be	VBG
40318	5011	20	ready	ready	JJ
40318	5011	21	and	and	CC
40318	5011	22	designed	design	VBN
40318	5011	23	for	for	IN
40318	5011	24	immediate	immediate	JJ
40318	5011	25	delivery	delivery	NN
40318	5011	26	,	,	,
40318	5011	27	but	but	CC
40318	5011	28	the	the	DT
40318	5011	29	buyer	buyer	NN
40318	5011	30	shall	shall	MD
40318	5011	31	have	have	VB
40318	5011	32	twenty	twenty	CD
40318	5011	33	-	-	HYPH
40318	5011	34	four	four	CD
40318	5011	35	hours	hour	NNS
40318	5011	36	in	in	IN
40318	5011	37	which	which	WDT
40318	5011	38	to	to	TO
40318	5011	39	have	have	VB
40318	5011	40	the	the	DT
40318	5011	41	cheese	cheese	NN
40318	5011	42	inspected	inspect	VBN
40318	5011	43	,	,	,
40318	5011	44	and	and	CC
40318	5011	45	weight	weight	NN
40318	5011	46	tested	test	VBN
40318	5011	47	,	,	,
40318	5011	48	and	and	CC
40318	5011	49	shall	shall	MD
40318	5011	50	not	not	RB
40318	5011	51	be	be	VB
40318	5011	52	liable	liable	JJ
40318	5011	53	for	for	IN
40318	5011	54	the	the	DT
40318	5011	55	storage	storage	NN
40318	5011	56	and	and	CC
40318	5011	57	insurance	insurance	NN
40318	5011	58	,	,	,
40318	5011	59	if	if	IN
40318	5011	60	removed	remove	VBN
40318	5011	61	within	within	IN
40318	5011	62	two	two	CD
40318	5011	63	days	day	NNS
40318	5011	64	.	.	.
40318	5012	1	Rule	rule	NN
40318	5012	2	5	5	CD
40318	5012	3	.	.	.
40318	5013	1	When	when	WRB
40318	5013	2	cheese	cheese	NN
40318	5013	3	are	be	VBP
40318	5013	4	sold	sell	VBN
40318	5013	5	to	to	TO
40318	5013	6	arrive	arrive	VB
40318	5013	7	,	,	,
40318	5013	8	or	or	CC
40318	5013	9	from	from	IN
40318	5013	10	depot	depot	NN
40318	5013	11	or	or	CC
40318	5013	12	dock	dock	NN
40318	5013	13	,	,	,
40318	5013	14	the	the	DT
40318	5013	15	cheese	cheese	NN
40318	5013	16	must	must	MD
40318	5013	17	be	be	VB
40318	5013	18	accepted	accept	VBN
40318	5013	19	or	or	CC
40318	5013	20	rejected	reject	VBN
40318	5013	21	within	within	IN
40318	5013	22	six	six	CD
40318	5013	23	business	business	NN
40318	5013	24	hours	hour	NNS
40318	5013	25	after	after	IN
40318	5013	26	notice	notice	NN
40318	5013	27	of	of	IN
40318	5013	28	actual	actual	JJ
40318	5013	29	arrival	arrival	NN
40318	5013	30	to	to	TO
40318	5013	31	buyer	buyer	VB
40318	5013	32	.	.	.
40318	5014	1	Business	business	NN
40318	5014	2	hours	hour	NNS
40318	5014	3	shall	shall	MD
40318	5014	4	be	be	VB
40318	5014	5	understood	understand	VBN
40318	5014	6	to	to	TO
40318	5014	7	be	be	VB
40318	5014	8	from	from	IN
40318	5014	9	10	10	CD
40318	5014	10	A.M.	A.M.	NNP
40318	5014	11	to	to	IN
40318	5014	12	4	4	CD
40318	5014	13	P.M.	P.M.	NNP
40318	5015	1	If	if	IN
40318	5015	2	buyer	buyer	NN
40318	5015	3	rejects	reject	VBZ
40318	5015	4	the	the	DT
40318	5015	5	same	same	JJ
40318	5015	6	,	,	,
40318	5015	7	he	-PRON-	PRP
40318	5015	8	shall	shall	MD
40318	5015	9	state	state	VB
40318	5015	10	the	the	DT
40318	5015	11	reasons	reason	NNS
40318	5015	12	for	for	IN
40318	5015	13	rejection	rejection	NN
40318	5015	14	.	.	.
40318	5016	1	Should	Should	MD
40318	5016	2	the	the	DT
40318	5016	3	rejection	rejection	NN
40318	5016	4	be	be	VB
40318	5016	5	considered	consider	VBN
40318	5016	6	unfair	unfair	JJ
40318	5016	7	,	,	,
40318	5016	8	the	the	DT
40318	5016	9	seller	seller	NN
40318	5016	10	shall	shall	MD
40318	5016	11	at	at	IN
40318	5016	12	once	once	RB
40318	5016	13	notify	notify	VB
40318	5016	14	the	the	DT
40318	5016	15	buyer	buyer	NN
40318	5016	16	that	that	WDT
40318	5016	17	he	-PRON-	PRP
40318	5016	18	declines	decline	VBZ
40318	5016	19	to	to	TO
40318	5016	20	accept	accept	VB
40318	5016	21	such	such	JJ
40318	5016	22	rejection	rejection	NN
40318	5016	23	;	;	:
40318	5016	24	and	and	CC
40318	5016	25	he	-PRON-	PRP
40318	5016	26	may	may	MD
40318	5016	27	call	call	VB
40318	5016	28	for	for	IN
40318	5016	29	a	a	DT
40318	5016	30	Committee	Committee	NNP
40318	5016	31	,	,	,
40318	5016	32	which	which	WDT
40318	5016	33	shall	shall	MD
40318	5016	34	be	be	VB
40318	5016	35	composed	compose	VBN
40318	5016	36	of	of	IN
40318	5016	37	three	three	CD
40318	5016	38	members	member	NNS
40318	5016	39	of	of	IN
40318	5016	40	the	the	DT
40318	5016	41	cheese	cheese	NN
40318	5016	42	trade	trade	NN
40318	5016	43	;	;	:
40318	5016	44	the	the	DT
40318	5016	45	seller	seller	NN
40318	5016	46	choosing	choose	VBG
40318	5016	47	one	one	CD
40318	5016	48	,	,	,
40318	5016	49	the	the	DT
40318	5016	50	buyer	buyer	NN
40318	5016	51	one	one	CD
40318	5016	52	,	,	,
40318	5016	53	and	and	CC
40318	5016	54	the	the	DT
40318	5016	55	third	third	JJ
40318	5016	56	selected	select	VBN
40318	5016	57	from	from	IN
40318	5016	58	the	the	DT
40318	5016	59	cheese	cheese	NN
40318	5016	60	trade	trade	NN
40318	5016	61	by	by	IN
40318	5016	62	these	these	DT
40318	5016	63	two	two	CD
40318	5016	64	,	,	,
40318	5016	65	or	or	CC
40318	5016	66	,	,	,
40318	5016	67	they	-PRON-	PRP
40318	5016	68	failing	fail	VBG
40318	5016	69	to	to	TO
40318	5016	70	agree	agree	VB
40318	5016	71	,	,	,
40318	5016	72	the	the	DT
40318	5016	73	third	third	JJ
40318	5016	74	shall	shall	MD
40318	5016	75	be	be	VB
40318	5016	76	appointed	appoint	VBN
40318	5016	77	by	by	IN
40318	5016	78	the	the	DT
40318	5016	79	Chairman	Chairman	NNP
40318	5016	80	of	of	IN
40318	5016	81	the	the	DT
40318	5016	82	Committee	Committee	NNP
40318	5016	83	on	on	IN
40318	5016	84	Cheese	Cheese	NNP
40318	5016	85	.	.	.
40318	5017	1	The	the	DT
40318	5017	2	Examining	Examining	NNP
40318	5017	3	Committee	Committee	NNP
40318	5017	4	shall	shall	MD
40318	5017	5	at	at	IN
40318	5017	6	once	once	RB
40318	5017	7	inspect	inspect	VB
40318	5017	8	the	the	DT
40318	5017	9	lot	lot	NN
40318	5017	10	of	of	IN
40318	5017	11	cheese	cheese	NN
40318	5017	12	in	in	IN
40318	5017	13	dispute	dispute	NN
40318	5017	14	,	,	,
40318	5017	15	sampling	sample	VBG
40318	5017	16	not	not	RB
40318	5017	17	less	less	JJR
40318	5017	18	than	than	IN
40318	5017	19	five	five	CD
40318	5017	20	(	(	-LRB-
40318	5017	21	5	5	CD
40318	5017	22	)	)	-RRB-
40318	5017	23	per	per	IN
40318	5017	24	cent	cent	NN
40318	5017	25	of	of	IN
40318	5017	26	each	each	DT
40318	5017	27	mark	mark	NN
40318	5017	28	or	or	CC
40318	5017	29	factory	factory	NN
40318	5017	30	,	,	,
40318	5017	31	and	and	CC
40318	5017	32	they	-PRON-	PRP
40318	5017	33	shall	shall	MD
40318	5017	34	immediately	immediately	RB
40318	5017	35	give	give	VB
40318	5017	36	their	-PRON-	PRP$
40318	5017	37	decision	decision	NN
40318	5017	38	in	in	IN
40318	5017	39	writing	write	VBG
40318	5017	40	to	to	IN
40318	5017	41	both	both	DT
40318	5017	42	parties	party	NNS
40318	5017	43	.	.	.
40318	5018	1	Either	either	DT
40318	5018	2	party	party	NN
40318	5018	3	failing	fail	VBG
40318	5018	4	to	to	TO
40318	5018	5	abide	abide	VB
40318	5018	6	by	by	IN
40318	5018	7	the	the	DT
40318	5018	8	decision	decision	NN
40318	5018	9	of	of	IN
40318	5018	10	the	the	DT
40318	5018	11	Committee	Committee	NNP
40318	5018	12	may	may	MD
40318	5018	13	be	be	VB
40318	5018	14	summoned	summon	VBN
40318	5018	15	by	by	IN
40318	5018	16	the	the	DT
40318	5018	17	other	other	JJ
40318	5018	18	party	party	NN
40318	5018	19	before	before	IN
40318	5018	20	the	the	DT
40318	5018	21	Complaint	Complaint	NNP
40318	5018	22	Committee	Committee	NNP
40318	5018	23	under	under	IN
40318	5018	24	Section	Section	NNP
40318	5018	25	24	24	CD
40318	5018	26	of	of	IN
40318	5018	27	the	the	DT
40318	5018	28	By	By	NNP
40318	5018	29	-	-	HYPH
40318	5018	30	laws	law	NNS
40318	5018	31	.	.	.
40318	5019	1	The	the	DT
40318	5019	2	fees	fee	NNS
40318	5019	3	for	for	IN
40318	5019	4	each	each	DT
40318	5019	5	examination	examination	NN
40318	5019	6	shall	shall	MD
40318	5019	7	be	be	VB
40318	5019	8	six	six	CD
40318	5019	9	(	(	-LRB-
40318	5019	10	$	$	$
40318	5019	11	6	6	CD
40318	5019	12	)	)	-RRB-
40318	5019	13	dollars	dollar	NNS
40318	5019	14	,	,	,
40318	5019	15	to	to	TO
40318	5019	16	be	be	VB
40318	5019	17	paid	pay	VBN
40318	5019	18	by	by	IN
40318	5019	19	the	the	DT
40318	5019	20	party	party	NN
40318	5019	21	adjudged	adjudge	VBD
40318	5019	22	to	to	TO
40318	5019	23	be	be	VB
40318	5019	24	in	in	IN
40318	5019	25	fault	fault	NN
40318	5019	26	.	.	.
40318	5020	1	Rule	rule	NN
40318	5020	2	6	6	CD
40318	5020	3	.	.	.
40318	5021	1	The	the	DT
40318	5021	2	weight	weight	NN
40318	5021	3	of	of	IN
40318	5021	4	all	all	DT
40318	5021	5	cheese	cheese	NN
40318	5021	6	shall	shall	MD
40318	5021	7	be	be	VB
40318	5021	8	tested	test	VBN
40318	5021	9	by	by	IN
40318	5021	10	a	a	DT
40318	5021	11	regularly	regularly	RB
40318	5021	12	appointed	appoint	VBN
40318	5021	13	official	official	JJ
40318	5021	14	weigher	weigher	NN
40318	5021	15	,	,	,
40318	5021	16	and	and	CC
40318	5021	17	his	-PRON-	PRP$
40318	5021	18	certificates	certificate	NNS
40318	5021	19	shall	shall	MD
40318	5021	20	accompany	accompany	VB
40318	5021	21	the	the	DT
40318	5021	22	document	document	NN
40318	5021	23	conveying	convey	VBG
40318	5021	24	the	the	DT
40318	5021	25	title	title	NN
40318	5021	26	of	of	IN
40318	5021	27	the	the	DT
40318	5021	28	property	property	NN
40318	5021	29	.	.	.
40318	5022	1	Said	say	VBD
40318	5022	2	official	official	JJ
40318	5022	3	weigher	weigher	NN
40318	5022	4	to	to	TO
40318	5022	5	be	be	VB
40318	5022	6	appointed	appoint	VBN
40318	5022	7	by	by	IN
40318	5022	8	the	the	DT
40318	5022	9	Committee	Committee	NNP
40318	5022	10	on	on	IN
40318	5022	11	Cheese	Cheese	NNP
40318	5022	12	,	,	,
40318	5022	13	subject	subject	JJ
40318	5022	14	to	to	IN
40318	5022	15	the	the	DT
40318	5022	16	approval	approval	NN
40318	5022	17	of	of	IN
40318	5022	18	the	the	DT
40318	5022	19	Executive	Executive	NNP
40318	5022	20	Committee	Committee	NNP
40318	5022	21	.	.	.
40318	5023	1	Rule	rule	NN
40318	5023	2	7	7	CD
40318	5023	3	.	.	.
40318	5024	1	The	the	DT
40318	5024	2	weigher	weigher	NN
40318	5024	3	's	's	POS
40318	5024	4	fee	fee	NN
40318	5024	5	shall	shall	MD
40318	5024	6	be	be	VB
40318	5024	7	twenty	twenty	CD
40318	5024	8	-	-	HYPH
40318	5024	9	five	five	CD
40318	5024	10	(	(	-LRB-
40318	5024	11	25	25	CD
40318	5024	12	)	)	-RRB-
40318	5024	13	cents	cent	NNS
40318	5024	14	per	per	IN
40318	5024	15	factory	factory	NN
40318	5024	16	except	except	IN
40318	5024	17	where	where	WRB
40318	5024	18	the	the	DT
40318	5024	19	owner	owner	NN
40318	5024	20	requires	require	VBZ
40318	5024	21	more	more	JJR
40318	5024	22	than	than	IN
40318	5024	23	ten	ten	CD
40318	5024	24	(	(	-LRB-
40318	5024	25	10	10	CD
40318	5024	26	)	)	-RRB-
40318	5024	27	boxes	box	NNS
40318	5024	28	be	be	VB
40318	5024	29	tested	test	VBN
40318	5024	30	in	in	IN
40318	5024	31	which	which	WDT
40318	5024	32	case	case	NN
40318	5024	33	the	the	DT
40318	5024	34	fee	fee	NN
40318	5024	35	shall	shall	MD
40318	5024	36	be	be	VB
40318	5024	37	fifty	fifty	CD
40318	5024	38	(	(	-LRB-
40318	5024	39	50	50	CD
40318	5024	40	)	)	-RRB-
40318	5024	41	cents	cent	NNS
40318	5024	42	,	,	,
40318	5024	43	which	which	WDT
40318	5024	44	shall	shall	MD
40318	5024	45	be	be	VB
40318	5024	46	paid	pay	VBN
40318	5024	47	by	by	IN
40318	5024	48	the	the	DT
40318	5024	49	seller	seller	NN
40318	5024	50	.	.	.
40318	5025	1	Rule	rule	NN
40318	5025	2	8	8	CD
40318	5025	3	.	.	.
40318	5026	1	Unless	unless	IN
40318	5026	2	otherwise	otherwise	RB
40318	5026	3	agreed	agree	VBD
40318	5026	4	upon	upon	IN
40318	5026	5	in	in	IN
40318	5026	6	testing	test	VBG
40318	5026	7	the	the	DT
40318	5026	8	weight	weight	NN
40318	5026	9	of	of	IN
40318	5026	10	cheese	cheese	NN
40318	5026	11	,	,	,
40318	5026	12	not	not	RB
40318	5026	13	less	less	JJR
40318	5026	14	than	than	IN
40318	5026	15	five	five	CD
40318	5026	16	(	(	-LRB-
40318	5026	17	5	5	CD
40318	5026	18	)	)	-RRB-
40318	5026	19	boxes	box	NNS
40318	5026	20	or	or	CC
40318	5026	21	more	more	JJR
40318	5026	22	than	than	IN
40318	5026	23	ten	ten	CD
40318	5026	24	(	(	-LRB-
40318	5026	25	10	10	CD
40318	5026	26	)	)	-RRB-
40318	5026	27	per	per	IN
40318	5026	28	cent	cent	NN
40318	5026	29	of	of	IN
40318	5026	30	the	the	DT
40318	5026	31	whole	whole	JJ
40318	5026	32	lot	lot	NN
40318	5026	33	shall	shall	MD
40318	5026	34	be	be	VB
40318	5026	35	a	a	DT
40318	5026	36	test	test	NN
40318	5026	37	,	,	,
40318	5026	38	and	and	CC
40318	5026	39	said	say	VBD
40318	5026	40	test	test	NN
40318	5026	41	shall	shall	MD
40318	5026	42	be	be	VB
40318	5026	43	considered	consider	VBN
40318	5026	44	good	good	JJ
40318	5026	45	for	for	IN
40318	5026	46	three	three	CD
40318	5026	47	(	(	-LRB-
40318	5026	48	3	3	LS
40318	5026	49	)	)	-RRB-
40318	5026	50	business	business	NN
40318	5026	51	days	day	NNS
40318	5026	52	,	,	,
40318	5026	53	including	include	VBG
40318	5026	54	day	day	NN
40318	5026	55	test	test	NN
40318	5026	56	is	be	VBZ
40318	5026	57	made	make	VBN
40318	5026	58	.	.	.
40318	5027	1	Rule	rule	NN
40318	5027	2	9	9	CD
40318	5027	3	.	.	.
40318	5028	1	In	in	IN
40318	5028	2	testing	testing	NN
40318	5028	3	weights	weight	NNS
40318	5028	4	,	,	,
40318	5028	5	all	all	RB
40318	5028	6	over	over	IN
40318	5028	7	and	and	CC
40318	5028	8	short	short	JJ
40318	5028	9	weights	weight	NNS
40318	5028	10	shall	shall	MD
40318	5028	11	be	be	VB
40318	5028	12	taken	take	VBN
40318	5028	13	into	into	IN
40318	5028	14	the	the	DT
40318	5028	15	average	average	NN
40318	5028	16	on	on	IN
40318	5028	17	each	each	DT
40318	5028	18	particular	particular	JJ
40318	5028	19	factory	factory	NN
40318	5028	20	.	.	.
40318	5029	1	Single	single	JJ
40318	5029	2	Daisies	daisy	NNS
40318	5029	3	shall	shall	MD
40318	5029	4	be	be	VB
40318	5029	5	tested	test	VBN
40318	5029	6	on	on	IN
40318	5029	7	half	half	JJ
40318	5029	8	pounds	pound	NNS
40318	5029	9	,	,	,
40318	5029	10	Double	double	JJ
40318	5029	11	Daisies	Daisies	NNPS
40318	5029	12	and	and	CC
40318	5029	13	all	all	DT
40318	5029	14	other	other	JJ
40318	5029	15	sizes	size	NNS
40318	5029	16	on	on	IN
40318	5029	17	even	even	JJ
40318	5029	18	pounds	pound	NNS
40318	5029	19	.	.	.
40318	5030	1	Rule	rule	NN
40318	5030	2	10	10	CD
40318	5030	3	.	.	.
40318	5031	1	Where	where	WRB
40318	5031	2	a	a	DT
40318	5031	3	lot	lot	NN
40318	5031	4	of	of	IN
40318	5031	5	cheese	cheese	NN
40318	5031	6	is	be	VBZ
40318	5031	7	found	find	VBN
40318	5031	8	to	to	TO
40318	5031	9	test	test	VB
40318	5031	10	irregular	irregular	JJ
40318	5031	11	in	in	IN
40318	5031	12	weights	weight	NNS
40318	5031	13	,	,	,
40318	5031	14	either	either	CC
40318	5031	15	the	the	DT
40318	5031	16	buyer	buyer	NN
40318	5031	17	or	or	CC
40318	5031	18	seller	seller	NN
40318	5031	19	may	may	MD
40318	5031	20	require	require	VB
40318	5031	21	the	the	DT
40318	5031	22	entire	entire	JJ
40318	5031	23	lot	lot	NN
40318	5031	24	to	to	TO
40318	5031	25	be	be	VB
40318	5031	26	reweighed	reweighe	VBN
40318	5031	27	.	.	.
40318	5032	1	The	the	DT
40318	5032	2	charge	charge	NN
40318	5032	3	for	for	IN
40318	5032	4	same	same	JJ
40318	5032	5	shall	shall	MD
40318	5032	6	be	be	VB
40318	5032	7	three	three	CD
40318	5032	8	(	(	-LRB-
40318	5032	9	3	3	LS
40318	5032	10	)	)	-RRB-
40318	5032	11	cents	cent	NNS
40318	5032	12	per	per	IN
40318	5032	13	box	box	NN
40318	5032	14	.	.	.
40318	5033	1	Rule	rule	NN
40318	5033	2	11	11	CD
40318	5033	3	.	.	.
40318	5034	1	Boxes	box	NNS
40318	5034	2	of	of	IN
40318	5034	3	cheese	cheese	NN
40318	5034	4	which	which	WDT
40318	5034	5	may	may	MD
40318	5034	6	be	be	VB
40318	5034	7	found	find	VBN
40318	5034	8	largely	largely	RB
40318	5034	9	at	at	IN
40318	5034	10	variance	variance	NN
40318	5034	11	from	from	IN
40318	5034	12	original	original	JJ
40318	5034	13	weights	weight	NNS
40318	5034	14	shall	shall	MD
40318	5034	15	not	not	RB
40318	5034	16	enter	enter	VB
40318	5034	17	into	into	IN
40318	5034	18	the	the	DT
40318	5034	19	average	average	NN
40318	5034	20	,	,	,
40318	5034	21	but	but	CC
40318	5034	22	their	-PRON-	PRP$
40318	5034	23	weight	weight	NN
40318	5034	24	shall	shall	MD
40318	5034	25	be	be	VB
40318	5034	26	separately	separately	RB
40318	5034	27	ascertained	ascertain	VBN
40318	5034	28	and	and	CC
40318	5034	29	certified	certify	VBN
40318	5034	30	to	to	IN
40318	5034	31	by	by	IN
40318	5034	32	the	the	DT
40318	5034	33	weigher	weigher	NN
40318	5034	34	.	.	.
40318	5035	1	Rule	rule	NN
40318	5035	2	12	12	CD
40318	5035	3	.	.	.
40318	5036	1	Where	where	WRB
40318	5036	2	sales	sale	NNS
40318	5036	3	are	be	VBP
40318	5036	4	made	make	VBN
40318	5036	5	,	,	,
40318	5036	6	and	and	CC
40318	5036	7	the	the	DT
40318	5036	8	buyer	buyer	NN
40318	5036	9	finds	find	VBZ
40318	5036	10	damaged	damage	VBN
40318	5036	11	or	or	CC
40318	5036	12	sour	sour	JJ
40318	5036	13	cheese	cheese	NN
40318	5036	14	in	in	IN
40318	5036	15	excess	excess	NN
40318	5036	16	of	of	IN
40318	5036	17	fifteen	fifteen	CD
40318	5036	18	(	(	-LRB-
40318	5036	19	15	15	CD
40318	5036	20	)	)	-RRB-
40318	5036	21	per	per	IN
40318	5036	22	cent	cent	NN
40318	5036	23	it	-PRON-	PRP
40318	5036	24	shall	shall	MD
40318	5036	25	be	be	VB
40318	5036	26	optional	optional	JJ
40318	5036	27	with	with	IN
40318	5036	28	him	-PRON-	PRP
40318	5036	29	to	to	TO
40318	5036	30	refuse	refuse	VB
40318	5036	31	or	or	CC
40318	5036	32	receive	receive	VB
40318	5036	33	the	the	DT
40318	5036	34	remainder	remainder	NN
40318	5036	35	of	of	IN
40318	5036	36	the	the	DT
40318	5036	37	lot	lot	NN
40318	5036	38	purchased	purchase	VBN
40318	5036	39	.	.	.
40318	5037	1	But	but	CC
40318	5037	2	,	,	,
40318	5037	3	in	in	IN
40318	5037	4	the	the	DT
40318	5037	5	event	event	NN
40318	5037	6	of	of	IN
40318	5037	7	his	-PRON-	PRP$
40318	5037	8	accepting	accept	VBG
40318	5037	9	the	the	DT
40318	5037	10	remainder	remainder	NN
40318	5037	11	of	of	IN
40318	5037	12	the	the	DT
40318	5037	13	lot	lot	NN
40318	5037	14	,	,	,
40318	5037	15	the	the	DT
40318	5037	16	sour	sour	JJ
40318	5037	17	or	or	CC
40318	5037	18	damaged	damaged	JJ
40318	5037	19	cheese	cheese	NN
40318	5037	20	shall	shall	MD
40318	5037	21	revert	revert	VB
40318	5037	22	to	to	IN
40318	5037	23	the	the	DT
40318	5037	24	seller	seller	NN
40318	5037	25	.	.	.
40318	5038	1	Rule	rule	NN
40318	5038	2	13	13	CD
40318	5038	3	.	.	.
40318	5039	1	The	the	DT
40318	5039	2	Committee	Committee	NNP
40318	5039	3	on	on	IN
40318	5039	4	Cheese	Cheese	NNP
40318	5039	5	shall	shall	MD
40318	5039	6	appoint	appoint	VB
40318	5039	7	subject	subject	JJ
40318	5039	8	to	to	IN
40318	5039	9	the	the	DT
40318	5039	10	approval	approval	NN
40318	5039	11	of	of	IN
40318	5039	12	the	the	DT
40318	5039	13	Executive	Executive	NNP
40318	5039	14	Committee	Committee	NNP
40318	5039	15	,	,	,
40318	5039	16	a	a	DT
40318	5039	17	Cheese	Cheese	NNP
40318	5039	18	Inspector	Inspector	NNP
40318	5039	19	and	and	CC
40318	5039	20	also	also	RB
40318	5039	21	a	a	DT
40318	5039	22	Deputy	Deputy	NNP
40318	5039	23	Inspector	Inspector	NNP
40318	5039	24	,	,	,
40318	5039	25	whose	whose	WP$
40318	5039	26	duties	duty	NNS
40318	5039	27	shall	shall	MD
40318	5039	28	be	be	VB
40318	5039	29	,	,	,
40318	5039	30	when	when	WRB
40318	5039	31	called	call	VBN
40318	5039	32	upon	upon	IN
40318	5039	33	by	by	IN
40318	5039	34	members	member	NNS
40318	5039	35	of	of	IN
40318	5039	36	the	the	DT
40318	5039	37	Exchange	Exchange	NNP
40318	5039	38	,	,	,
40318	5039	39	to	to	TO
40318	5039	40	inspect	inspect	VB
40318	5039	41	the	the	DT
40318	5039	42	quality	quality	NN
40318	5039	43	and	and	CC
40318	5039	44	condition	condition	NN
40318	5039	45	of	of	IN
40318	5039	46	such	such	JJ
40318	5039	47	lots	lot	NNS
40318	5039	48	of	of	IN
40318	5039	49	cheese	cheese	NN
40318	5039	50	as	as	IN
40318	5039	51	may	may	MD
40318	5039	52	be	be	VB
40318	5039	53	required	require	VBN
40318	5039	54	and	and	CC
40318	5039	55	to	to	TO
40318	5039	56	render	render	VB
40318	5039	57	a	a	DT
40318	5039	58	certificate	certificate	NN
40318	5039	59	of	of	IN
40318	5039	60	such	such	JJ
40318	5039	61	inspection	inspection	NN
40318	5039	62	.	.	.
40318	5040	1	Where	where	WRB
40318	5040	2	the	the	DT
40318	5040	3	cheese	cheese	NN
40318	5040	4	in	in	IN
40318	5040	5	the	the	DT
40318	5040	6	lots	lot	NNS
40318	5040	7	are	be	VBP
40318	5040	8	reasonably	reasonably	RB
40318	5040	9	uniform	uniform	JJ
40318	5040	10	in	in	IN
40318	5040	11	quality	quality	NN
40318	5040	12	,	,	,
40318	5040	13	the	the	DT
40318	5040	14	examination	examination	NN
40318	5040	15	of	of	IN
40318	5040	16	10	10	CD
40318	5040	17	per	per	NN
40318	5040	18	cent	cent	NN
40318	5040	19	of	of	IN
40318	5040	20	the	the	DT
40318	5040	21	lot	lot	NN
40318	5040	22	shall	shall	MD
40318	5040	23	be	be	VB
40318	5040	24	considered	consider	VBN
40318	5040	25	sufficient	sufficient	JJ
40318	5040	26	,	,	,
40318	5040	27	but	but	CC
40318	5040	28	this	this	DT
40318	5040	29	shall	shall	MD
40318	5040	30	not	not	RB
40318	5040	31	prevent	prevent	VB
40318	5040	32	the	the	DT
40318	5040	33	Inspector	Inspector	NNP
40318	5040	34	examining	examine	VBG
40318	5040	35	a	a	DT
40318	5040	36	larger	large	JJR
40318	5040	37	percentage	percentage	NN
40318	5040	38	of	of	IN
40318	5040	39	the	the	DT
40318	5040	40	lot	lot	NN
40318	5040	41	,	,	,
40318	5040	42	when	when	WRB
40318	5040	43	he	-PRON-	PRP
40318	5040	44	deems	deem	VBZ
40318	5040	45	it	-PRON-	PRP
40318	5040	46	necessary	necessary	JJ
40318	5040	47	.	.	.
40318	5041	1	The	the	DT
40318	5041	2	fee	fee	NN
40318	5041	3	for	for	IN
40318	5041	4	inspection	inspection	NN
40318	5041	5	shall	shall	MD
40318	5041	6	be	be	VB
40318	5041	7	fifty	fifty	CD
40318	5041	8	(	(	-LRB-
40318	5041	9	50	50	CD
40318	5041	10	)	)	-RRB-
40318	5041	11	cents	cent	NNS
40318	5041	12	for	for	IN
40318	5041	13	lots	lot	NNS
40318	5041	14	consisting	consist	VBG
40318	5041	15	of	of	IN
40318	5041	16	fifty	fifty	CD
40318	5041	17	(	(	-LRB-
40318	5041	18	50	50	CD
40318	5041	19	)	)	-RRB-
40318	5041	20	boxes	box	NNS
40318	5041	21	or	or	CC
40318	5041	22	less	less	JJR
40318	5041	23	.	.	.
40318	5042	1	Lots	lot	NNS
40318	5042	2	exceeding	exceed	VBG
40318	5042	3	fifty	fifty	CD
40318	5042	4	(	(	-LRB-
40318	5042	5	50	50	CD
40318	5042	6	)	)	-RRB-
40318	5042	7	boxes	box	NNS
40318	5042	8	shall	shall	MD
40318	5042	9	be	be	VB
40318	5042	10	one	one	CD
40318	5042	11	cent	cent	NN
40318	5042	12	per	per	IN
40318	5042	13	box	box	NN
40318	5042	14	,	,	,
40318	5042	15	which	which	WDT
40318	5042	16	shall	shall	MD
40318	5042	17	be	be	VB
40318	5042	18	collected	collect	VBN
40318	5042	19	from	from	IN
40318	5042	20	the	the	DT
40318	5042	21	member	member	NN
40318	5042	22	ordering	order	VBG
40318	5042	23	the	the	DT
40318	5042	24	inspection	inspection	NN
40318	5042	25	.	.	.
40318	5043	1	Rule	rule	NN
40318	5043	2	14	14	CD
40318	5043	3	.	.	.
40318	5044	1	The	the	DT
40318	5044	2	Cheese	Cheese	NNP
40318	5044	3	Inspector	Inspector	NNP
40318	5044	4	's	's	POS
40318	5044	5	certificate	certificate	NN
40318	5044	6	shall	shall	MD
40318	5044	7	be	be	VB
40318	5044	8	made	make	VBN
40318	5044	9	to	to	TO
40318	5044	10	read	read	VB
40318	5044	11	as	as	IN
40318	5044	12	follows	follow	VBZ
40318	5044	13	:	:	:
40318	5044	14	NEW	NEW	NNP
40318	5044	15	YORK	YORK	NNP
40318	5044	16	MERCANTILE	MERCANTILE	NNP
40318	5044	17	EXCHANGE	EXCHANGE	NNP
40318	5044	18	_	_	NNP
40318	5044	19	Cheese	Cheese	NNP
40318	5044	20	Inspector	Inspector	NNP
40318	5044	21	's	's	POS
40318	5044	22	Certificate	Certificate	NNP
40318	5044	23	_	_	NNP
40318	5044	24	Inspection	Inspection	NNP
40318	5044	25	No	No	NNP
40318	5044	26	.	.	.
40318	5044	27	_	_	NNP
40318	5044	28	_	_	NNP
40318	5044	29	_	_	NNP
40318	5044	30	_	_	NNP
40318	5044	31	_	_	NNP
40318	5044	32	_	_	NNP
40318	5044	33	_	_	NNP
40318	5044	34	_	_	NNP
40318	5044	35	_	_	NNP
40318	5044	36	_	_	NNP
40318	5044	37	This	this	DT
40318	5044	38	is	be	VBZ
40318	5044	39	to	to	TO
40318	5044	40	certify	certify	VB
40318	5044	41	that	that	IN
40318	5044	42	I	-PRON-	PRP
40318	5044	43	have	have	VBP
40318	5044	44	this	this	DT
40318	5044	45	day	day	NN
40318	5044	46	inspected	inspect	VBN
40318	5044	47	for	for	IN
40318	5044	48	M	M	NNP
40318	5044	49	_	_	NNP
40318	5044	50	_	_	NNP
40318	5044	51	_	_	NNP
40318	5044	52	_	_	NNP
40318	5044	53	_	_	NNP
40318	5044	54	_	_	NNP
40318	5044	55	_	_	NNP
40318	5044	56	_	_	NNP
40318	5044	57	_	_	NNP
40318	5044	58	_	_	NNP
40318	5044	59	_	_	NNP
40318	5044	60	the	the	DT
40318	5044	61	following	follow	VBG
40318	5044	62	cheese	cheese	NN
40318	5044	63	,	,	,
40318	5044	64	now	now	RB
40318	5044	65	located	locate	VBN
40318	5044	66	at	at	IN
40318	5044	67	_	_	NNP
40318	5044	68	_	_	NNP
40318	5044	69	_	_	NNP
40318	5044	70	_	_	NNP
40318	5044	71	_	_	NNP
40318	5044	72	_	_	NNP
40318	5044	73	_	_	NNP
40318	5044	74	_	_	NNP
40318	5044	75	_	_	NNP
40318	5044	76	_	_	NNP
40318	5044	77	_	_	NNP
40318	5044	78	_	_	NNP
40318	5044	79	_	_	NNP
40318	5044	80	_	_	NNP
40318	5044	81	_	_	NNP
40318	5044	82	_	_	NNP
40318	5044	83	_	_	NNP
40318	5044	84	_	_	NNP
40318	5044	85	_	_	NNP
40318	5044	86	_	_	NNP
40318	5044	87	_	_	NNP
40318	5044	88	Factory	Factory	NNP
40318	5044	89	and	and	CC
40318	5044	90	identification	identification	NN
40318	5044	91	marks	mark	NNS
40318	5044	92	_	_	NNP
40318	5044	93	_	_	NNP
40318	5044	94	_	_	NNP
40318	5044	95	_	_	NNP
40318	5044	96	_	_	NNP
40318	5044	97	_	_	NNP
40318	5044	98	_	_	NNP
40318	5044	99	_	_	NNP
40318	5044	100	_	_	NNP
40318	5044	101	_	_	NNP
40318	5044	102	_	_	NNP
40318	5044	103	_	_	NNP
40318	5044	104	_	_	NNP
40318	5044	105	_	_	NNP
40318	5044	106	_	_	NNP
40318	5044	107	_	_	NNP
40318	5044	108	_	_	NNP
40318	5044	109	_	_	NNP
40318	5044	110	_	_	NNP
40318	5044	111	_	_	NNP
40318	5044	112	_	_	NNP
40318	5044	113	_	_	NNP
40318	5044	114	_	_	NNP
40318	5044	115	_	_	NNP
40318	5044	116	_	_	NNP
40318	5044	117	Quantity	Quantity	NNP
40318	5044	118	in	in	IN
40318	5044	119	lot__________________________________________boxes	lot__________________________________________boxes	NNP
40318	5044	120	Quantity	Quantity	NNP
40318	5044	121	inspected_______________________________________boxes	inspected_______________________________________boxes	:
40318	5044	122	and	and	CC
40318	5044	123	find	find	VBP
40318	5044	124	as	as	IN
40318	5044	125	follows	follow	VBZ
40318	5044	126	:	:	:
40318	5044	127	Flavor	Flavor	NNP
40318	5044	128	_	_	NNP
40318	5044	129	_	_	NNP
40318	5044	130	_	_	NNP
40318	5044	131	_	_	NNP
40318	5044	132	_	_	NNP
40318	5044	133	_	_	NNP
40318	5044	134	_	_	NNP
40318	5044	135	_	_	NNP
40318	5044	136	_	_	NNP
40318	5044	137	_	_	NNP
40318	5044	138	_	_	NNP
40318	5044	139	_	_	NNP
40318	5044	140	_	_	NNP
40318	5044	141	_	_	NNP
40318	5044	142	_	_	NNP
40318	5044	143	_	_	NNP
40318	5044	144	_	_	NNP
40318	5044	145	_	_	NNP
40318	5044	146	_	_	NNP
40318	5044	147	_	_	NNP
40318	5044	148	_	_	NNP
40318	5044	149	_	_	NNP
40318	5044	150	_	_	NNP
40318	5044	151	_	_	NNP
40318	5044	152	_	_	NNP
40318	5044	153	_	_	NNP
40318	5044	154	_	_	NNP
40318	5044	155	_	_	NNP
40318	5044	156	_	_	NNP
40318	5044	157	_	_	NNP
40318	5044	158	_	_	NNP
40318	5044	159	_	_	NNP
40318	5044	160	_	_	NNP
40318	5044	161	_	_	NNP
40318	5044	162	_	_	NNP
40318	5044	163	_	_	NNP
40318	5044	164	_	_	NNP
40318	5044	165	_	_	NNP
40318	5044	166	_	_	NNP
40318	5044	167	_	_	NNP
40318	5044	168	_	_	NNP
40318	5044	169	_	_	NNP
40318	5044	170	_	_	NNP
40318	5044	171	_	_	NNP
40318	5044	172	_	_	NNP
40318	5044	173	_	_	NNP
40318	5044	174	_	_	NNP
40318	5044	175	_	_	NNP
40318	5044	176	_	_	NNP
40318	5044	177	_	_	NNP
40318	5044	178	_	_	NNP
40318	5044	179	_	_	NNP
40318	5044	180	_	_	NNP
40318	5044	181	_	_	NNP
40318	5044	182	_	_	NNP
40318	5044	183	_	_	NNP
40318	5044	184	_	_	NNP
40318	5044	185	_	_	NNP
40318	5044	186	_	_	NNP
40318	5044	187	_	_	NNP
40318	5044	188	_	_	NNP
40318	5044	189	_	_	NNP
40318	5044	190	_	_	NNP
40318	5044	191	Body	Body	NNP
40318	5044	192	and	and	CC
40318	5044	193	Texture	Texture	NNP
40318	5044	194	_	_	NNP
40318	5044	195	_	_	NNP
40318	5044	196	_	_	NNP
40318	5044	197	_	_	NNP
40318	5044	198	_	_	NNP
40318	5044	199	_	_	NNP
40318	5044	200	_	_	NNP
40318	5044	201	_	_	NNP
40318	5044	202	_	_	NNP
40318	5044	203	_	_	NNP
40318	5044	204	_	_	NNP
40318	5044	205	_	_	NNP
40318	5044	206	_	_	NNP
40318	5044	207	_	_	NNP
40318	5044	208	_	_	NNP
40318	5044	209	_	_	NNP
40318	5044	210	_	_	NNP
40318	5044	211	_	_	NNP
40318	5044	212	_	_	NNP
40318	5044	213	_	_	NNP
40318	5044	214	_	_	NNP
40318	5044	215	_	_	NNP
40318	5044	216	_	_	NNP
40318	5044	217	_	_	NNP
40318	5044	218	_	_	NNP
40318	5044	219	_	_	NNP
40318	5044	220	_	_	NNP
40318	5044	221	_	_	NNP
40318	5044	222	_	_	NNP
40318	5044	223	_	_	NNP
40318	5044	224	_	_	NNP
40318	5044	225	_	_	NNP
40318	5044	226	_	_	NNP
40318	5044	227	_	_	NNP
40318	5044	228	_	_	NNP
40318	5044	229	_	_	NNP
40318	5044	230	_	_	NNP
40318	5044	231	_	_	NNP
40318	5044	232	_	_	NNP
40318	5044	233	_	_	NNP
40318	5044	234	_	_	NNP
40318	5044	235	_	_	NNP
40318	5044	236	_	_	NNP
40318	5044	237	_	_	NNP
40318	5044	238	_	_	NNP
40318	5044	239	_	_	NNP
40318	5044	240	_	_	NNP
40318	5044	241	_	_	NNP
40318	5044	242	_	_	NNP
40318	5044	243	_	_	NNP
40318	5044	244	_	_	NNP
40318	5044	245	_	_	NNP
40318	5044	246	_	_	NNP
40318	5044	247	Color	Color	NNP
40318	5044	248	_	_	NNP
40318	5044	249	_	_	NNP
40318	5044	250	_	_	NNP
40318	5044	251	_	_	NNP
40318	5044	252	_	_	NNP
40318	5044	253	_	_	NNP
40318	5044	254	_	_	NNP
40318	5044	255	_	_	NNP
40318	5044	256	_	_	NNP
40318	5044	257	_	_	NNP
40318	5044	258	_	_	NNP
40318	5044	259	_	_	NNP
40318	5044	260	_	_	NNP
40318	5044	261	_	_	NNP
40318	5044	262	_	_	NNP
40318	5044	263	_	_	NNP
40318	5044	264	_	_	NNP
40318	5044	265	_	_	NNP
40318	5044	266	_	_	NNP
40318	5044	267	_	_	NNP
40318	5044	268	_	_	NNP
40318	5044	269	_	_	NNP
40318	5044	270	_	_	NNP
40318	5044	271	_	_	NNP
40318	5044	272	_	_	NNP
40318	5044	273	_	_	NNP
40318	5044	274	_	_	NNP
40318	5044	275	_	_	NNP
40318	5044	276	_	_	NNP
40318	5044	277	_	_	NNP
40318	5044	278	_	_	NNP
40318	5044	279	_	_	NNP
40318	5044	280	_	_	NNP
40318	5044	281	_	_	NNP
40318	5044	282	_	_	NNP
40318	5044	283	_	_	NNP
40318	5044	284	_	_	NNP
40318	5044	285	_	_	NNP
40318	5044	286	_	_	NNP
40318	5044	287	_	_	NNP
40318	5044	288	_	_	NNP
40318	5044	289	_	_	NNP
40318	5044	290	_	_	NNP
40318	5044	291	_	_	NNP
40318	5044	292	_	_	NNP
40318	5044	293	_	_	NNP
40318	5044	294	_	_	NNP
40318	5044	295	_	_	NNP
40318	5044	296	_	_	NNP
40318	5044	297	_	_	NNP
40318	5044	298	_	_	NNP
40318	5044	299	_	_	NNP
40318	5044	300	_	_	NNP
40318	5044	301	_	_	NNP
40318	5044	302	_	_	NNP
40318	5044	303	_	_	NNP
40318	5044	304	_	_	NNP
40318	5044	305	_	_	NNP
40318	5044	306	_	_	NNP
40318	5044	307	_	_	NNP
40318	5044	308	_	_	NNP
40318	5044	309	_	_	NNP
40318	5044	310	_	_	NNP
40318	5044	311	_	_	NNP
40318	5044	312	Condition	Condition	NNP
40318	5044	313	_	_	NNP
40318	5044	314	_	_	NNP
40318	5044	315	_	_	NNP
40318	5044	316	_	_	NNP
40318	5044	317	_	_	NNP
40318	5044	318	_	_	NNP
40318	5044	319	_	_	NNP
40318	5044	320	_	_	NNP
40318	5044	321	_	_	NNP
40318	5044	322	_	_	NNP
40318	5044	323	_	_	NNP
40318	5044	324	_	_	NNP
40318	5044	325	_	_	NNP
40318	5044	326	_	_	NNP
40318	5044	327	_	_	NNP
40318	5044	328	_	_	NNP
40318	5044	329	_	_	NNP
40318	5044	330	_	_	NNP
40318	5044	331	_	_	NNP
40318	5044	332	_	_	NNP
40318	5044	333	_	_	NNP
40318	5044	334	_	_	NNP
40318	5044	335	_	_	NNP
40318	5044	336	_	_	NNP
40318	5044	337	_	_	NNP
40318	5044	338	_	_	NNP
40318	5044	339	_	_	NNP
40318	5044	340	_	_	NNP
40318	5044	341	_	_	NNP
40318	5044	342	_	_	NNP
40318	5044	343	_	_	NNP
40318	5044	344	_	_	NNP
40318	5044	345	_	_	NNP
40318	5044	346	_	_	NNP
40318	5044	347	_	_	NNP
40318	5044	348	_	_	NNP
40318	5044	349	_	_	NNP
40318	5044	350	_	_	NNP
40318	5044	351	_	_	NNP
40318	5044	352	_	_	NNP
40318	5044	353	_	_	NNP
40318	5044	354	_	_	NNP
40318	5044	355	_	_	NNP
40318	5044	356	_	_	NNP
40318	5044	357	_	_	NNP
40318	5044	358	_	_	NNP
40318	5044	359	_	_	NNP
40318	5044	360	_	_	NNP
40318	5044	361	_	_	NNP
40318	5044	362	_	_	NNP
40318	5044	363	_	_	NNP
40318	5044	364	_	_	NNP
40318	5044	365	_	_	NNP
40318	5044	366	_	_	NNP
40318	5044	367	_	_	NNP
40318	5044	368	_	_	NNP
40318	5044	369	_	_	NNP
40318	5044	370	_	_	NNP
40318	5044	371	_	_	NNP
40318	5044	372	_	_	NNP
40318	5044	373	Boxes	Boxes	NNP
40318	5044	374	_	_	NNP
40318	5044	375	_	_	NNP
40318	5044	376	_	_	NNP
40318	5044	377	_	_	NNP
40318	5044	378	_	_	NNP
40318	5044	379	_	_	NNP
40318	5044	380	_	_	NNP
40318	5044	381	_	_	NNP
40318	5044	382	_	_	NNP
40318	5044	383	_	_	NNP
40318	5044	384	_	_	NNP
40318	5044	385	_	_	NNP
40318	5044	386	_	_	NNP
40318	5044	387	_	_	NNP
40318	5044	388	_	_	NNP
40318	5044	389	_	_	NNP
40318	5044	390	_	_	NNP
40318	5044	391	_	_	NNP
40318	5044	392	_	_	NNP
40318	5044	393	_	_	NNP
40318	5044	394	_	_	NNP
40318	5044	395	_	_	NNP
40318	5044	396	_	_	NNP
40318	5044	397	_	_	NNP
40318	5044	398	_	_	NNP
40318	5044	399	_	_	NNP
40318	5044	400	_	_	NNP
40318	5044	401	_	_	NNP
40318	5044	402	_	_	NNP
40318	5044	403	_	_	NNP
40318	5044	404	_	_	NNP
40318	5044	405	_	_	NNP
40318	5044	406	_	_	NNP
40318	5044	407	_	_	NNP
40318	5044	408	_	_	NNP
40318	5044	409	_	_	NNP
40318	5044	410	_	_	NNP
40318	5044	411	_	_	NNP
40318	5044	412	_	_	NNP
40318	5044	413	_	_	NNP
40318	5044	414	_	_	NNP
40318	5044	415	_	_	NNP
40318	5044	416	_	_	NNP
40318	5044	417	_	_	NNP
40318	5044	418	_	_	NNP
40318	5044	419	_	_	NNP
40318	5044	420	_	_	NNP
40318	5044	421	_	_	NNP
40318	5044	422	_	_	NNP
40318	5044	423	_	_	NNP
40318	5044	424	_	_	NNP
40318	5044	425	_	_	NNP
40318	5044	426	_	_	NNP
40318	5044	427	_	_	NNP
40318	5044	428	_	_	NNP
40318	5044	429	_	_	NNP
40318	5044	430	_	_	NNP
40318	5044	431	_	_	NNP
40318	5044	432	_	_	NNP
40318	5044	433	_	_	NNP
40318	5044	434	_	_	NNP
40318	5044	435	_	_	NNP
40318	5044	436	_	_	NNP
40318	5044	437	_	_	NNP
40318	5044	438	Grade	Grade	NNP
40318	5044	439	_	_	NNP
40318	5044	440	_	_	NNP
40318	5044	441	_	_	NNP
40318	5044	442	_	_	NNP
40318	5044	443	_	_	NNP
40318	5044	444	_	_	NNP
40318	5044	445	_	_	NNP
40318	5044	446	_	_	NNP
40318	5044	447	_	_	NNP
40318	5044	448	_	_	NNP
40318	5044	449	_	_	NNP
40318	5044	450	_	_	NNP
40318	5044	451	_	_	NNP
40318	5044	452	_	_	NNP
40318	5044	453	_	_	NNP
40318	5044	454	_	_	NNP
40318	5044	455	_	_	NNP
40318	5044	456	_	_	NNP
40318	5044	457	_	_	NNP
40318	5044	458	_	_	NNP
40318	5044	459	_	_	NNP
40318	5044	460	_	_	NNP
40318	5044	461	_	_	NNP
40318	5044	462	_	_	NNP
40318	5044	463	_	_	NNP
40318	5044	464	_	_	NNP
40318	5044	465	_	_	NNP
40318	5044	466	_	_	NNP
40318	5044	467	_	_	NNP
40318	5044	468	_	_	NNP
40318	5044	469	_	_	NNP
40318	5044	470	_	_	NNP
40318	5044	471	_	_	NNP
40318	5044	472	_	_	NNP
40318	5044	473	_	_	NNP
40318	5044	474	_	_	NNP
40318	5044	475	_	_	NNP
40318	5044	476	_	_	NNP
40318	5044	477	_	_	NNP
40318	5044	478	_	_	NNP
40318	5044	479	_	_	NNP
40318	5044	480	_	_	NNP
40318	5044	481	_	_	NNP
40318	5044	482	_	_	NNP
40318	5044	483	_	_	NNP
40318	5044	484	_	_	NNP
40318	5044	485	_	_	NNP
40318	5044	486	_	_	NNP
40318	5044	487	_	_	NNP
40318	5044	488	_	_	NNP
40318	5044	489	_	_	NNP
40318	5044	490	_	_	NNP
40318	5044	491	_	_	NNP
40318	5044	492	_	_	NNP
40318	5044	493	_	_	NNP
40318	5044	494	_	_	NNP
40318	5044	495	_	_	NNP
40318	5044	496	_	_	NNP
40318	5044	497	_	_	NNP
40318	5044	498	_	_	NNP
40318	5044	499	_	_	NNP
40318	5044	500	_	_	NNP
40318	5044	501	_	_	NNP
40318	5044	502	_	_	NNP
40318	5044	503	Inspection	Inspection	NNP
40318	5044	504	charges	charge	VBZ
40318	5044	505	_	_	NNP
40318	5044	506	_	_	NNP
40318	5044	507	_	_	NNP
40318	5044	508	_	_	NNP
40318	5044	509	_	_	NNP
40318	5044	510	_	_	NNP
40318	5044	511	_	_	NNP
40318	5044	512	_	_	NNP
40318	5044	513	_	_	NNP
40318	5044	514	_	_	NNP
40318	5044	515	_	_	NNP
40318	5044	516	_	_	NNP
40318	5044	517	_	_	NNP
40318	5044	518	_	_	NNP
40318	5044	519	_	_	NNP
40318	5044	520	_	_	NNP
40318	5044	521	_	_	NNP
40318	5044	522	_	_	NNP
40318	5044	523	_	_	NNP
40318	5044	524	_	_	NNP
40318	5044	525	_	_	NNP
40318	5044	526	_	_	NNP
40318	5044	527	_	_	NNP
40318	5044	528	_	_	NNP
40318	5044	529	_	_	NNP
40318	5044	530	_	_	NNP
40318	5044	531	_	_	NNP
40318	5044	532	_	_	NNP
40318	5044	533	_	_	NNP
40318	5044	534	_	_	NNP
40318	5044	535	_	_	NNP
40318	5044	536	_	_	NNP
40318	5044	537	_	_	NNP
40318	5044	538	_	_	NNP
40318	5044	539	_	_	NNP
40318	5044	540	_	_	NNP
40318	5044	541	_	_	NNP
40318	5044	542	_	_	NNP
40318	5044	543	_	_	NNP
40318	5044	544	_	_	NNP
40318	5044	545	_	_	NNP
40318	5044	546	_	_	NNP
40318	5044	547	_	_	NNP
40318	5044	548	_	_	NNP
40318	5044	549	_	_	NNP
40318	5044	550	_	_	NNP
40318	5044	551	_	_	NNP
40318	5044	552	_	_	NNP
40318	5044	553	_	_	NNP
40318	5044	554	_	_	NNP
40318	5044	555	_	_	NNP
40318	5044	556	_	_	NNP
40318	5044	557	_	_	NNP
40318	5044	558	Inspector	Inspector	NNP
40318	5044	559	_	_	NNP
40318	5044	560	The	the	DT
40318	5044	561	certificate	certificate	NN
40318	5044	562	to	to	TO
40318	5044	563	have	have	VB
40318	5044	564	a	a	DT
40318	5044	565	blank	blank	JJ
40318	5044	566	margin	margin	NN
40318	5044	567	of	of	IN
40318	5044	568	three	three	CD
40318	5044	569	inches	inch	NNS
40318	5044	570	at	at	IN
40318	5044	571	the	the	DT
40318	5044	572	bottom	bottom	NN
40318	5044	573	,	,	,
40318	5044	574	for	for	IN
40318	5044	575	the	the	DT
40318	5044	576	purpose	purpose	NN
40318	5044	577	of	of	IN
40318	5044	578	inserting	insert	VBG
40318	5044	579	specifications	specification	NNS
40318	5044	580	of	of	IN
40318	5044	581	Institutions	Institutions	NNPS
40318	5044	582	,	,	,
40318	5044	583	also	also	RB
40318	5044	584	for	for	IN
40318	5044	585	cheese	cheese	NN
40318	5044	586	sold	sell	VBN
40318	5044	587	under	under	IN
40318	5044	588	the	the	DT
40318	5044	589	Call	call	NN
40318	5044	590	,	,	,
40318	5044	591	so	so	IN
40318	5044	592	that	that	IN
40318	5044	593	the	the	DT
40318	5044	594	Inspector	Inspector	NNP
40318	5044	595	may	may	MD
40318	5044	596	certify	certify	VB
40318	5044	597	that	that	IN
40318	5044	598	cheese	cheese	NN
40318	5044	599	inspected	inspect	VBN
40318	5044	600	fill	fill	VB
40318	5044	601	the	the	DT
40318	5044	602	requirements	requirement	NNS
40318	5044	603	as	as	IN
40318	5044	604	specified	specify	VBN
40318	5044	605	and	and	CC
40318	5044	606	the	the	DT
40318	5044	607	Inspector	Inspector	NNP
40318	5044	608	shall	shall	MD
40318	5044	609	brand	brand	VB
40318	5044	610	one	one	CD
40318	5044	611	impression	impression	NN
40318	5044	612	on	on	IN
40318	5044	613	both	both	DT
40318	5044	614	boxes	box	NNS
40318	5044	615	and	and	CC
40318	5044	616	cheese	cheese	NN
40318	5044	617	.	.	.
40318	5045	1	NEW	NEW	NNP
40318	5045	2	YORK	YORK	NNP
40318	5045	3	MERCANTILE	MERCANTILE	NNP
40318	5045	4	EXCHANGE	EXCHANGE	NNP
40318	5045	5	OFFICIAL	OFFICIAL	NNP
40318	5045	6	INSPECTION	inspection	NN
40318	5045	7	Number	Number	NNP
40318	5045	8	_	_	NNP
40318	5045	9	_	_	NNP
40318	5045	10	_	_	NNP
40318	5045	11	_	_	NNP
40318	5045	12	_	_	NNP
40318	5045	13	_	_	NNP
40318	5045	14	_	_	NNP
40318	5045	15	_	_	NNP
40318	5045	16	_	_	NNP
40318	5045	17	_	_	NNP
40318	5045	18	_	_	NNP
40318	5045	19	_	_	NNP
40318	5045	20	_	_	NNP
40318	5045	21	_	_	NNP
40318	5045	22	_	_	NNP
40318	5045	23	Date	Date	NNP
40318	5045	24	_	_	NNP
40318	5045	25	_	_	NNP
40318	5045	26	_	_	NNP
40318	5045	27	_	_	NNP
40318	5045	28	_	_	NNP
40318	5045	29	_	_	NNP
40318	5045	30	_	_	NNP
40318	5045	31	_	_	NNP
40318	5045	32	_	_	NNP
40318	5045	33	_	_	NNP
40318	5045	34	_	_	NNP
40318	5045	35	_	_	NNP
40318	5045	36	_	_	NNP
40318	5045	37	_	_	NNP
40318	5045	38	_	_	NNP
40318	5045	39	_	_	NNP
40318	5045	40	_	_	NNP
40318	5045	41	_	_	NNP
40318	5045	42	_	_	NNP
40318	5045	43	_	_	NNP
40318	5045	44	_	_	NNP
40318	5045	45	_	_	NNP
40318	5045	46	_	_	NNP
40318	5045	47	_	_	NNP
40318	5045	48	_	_	NNP
40318	5045	49	_	_	NNP
40318	5045	50	_	_	NNP
40318	5045	51	_	_	NNP
40318	5045	52	_	_	NNP
40318	5045	53	_	_	NNP
40318	5045	54	_	_	NNP
40318	5045	55	_	_	NNP
40318	5045	56	_	_	NNP
40318	5045	57	_	_	NNP
40318	5045	58	_	_	NNP
40318	5045	59	_	_	NNP
40318	5045	60	_	_	NNP
40318	5045	61	_	_	NNP
40318	5045	62	_	_	NNP
40318	5045	63	_	_	NNP
40318	5045	64	_	_	NNP
40318	5045	65	_	_	NNP
40318	5045	66	_	_	NNP
40318	5045	67	_	_	NNP
40318	5045	68	_	_	NNP
40318	5045	69	_	_	NNP
40318	5045	70	_	_	NNP
40318	5045	71	_	_	NNP
40318	5045	72	_	_	NNP
40318	5045	73	_	_	NNP
40318	5045	74	_	_	NNP
40318	5045	75	_	_	NNP
40318	5045	76	_	_	NNP
40318	5045	77	_	_	NNP
40318	5045	78	_	_	NNP
40318	5045	79	Inspector	Inspector	NNP
40318	5045	80	_	_	NNP
40318	5045	81	Rule	Rule	NNP
40318	5045	82	16	16	CD
40318	5045	83	.	.	.
40318	5046	1	The	the	DT
40318	5046	2	Weigher	Weigher	NNP
40318	5046	3	's	's	POS
40318	5046	4	Certificate	Certificate	NNP
40318	5046	5	shall	shall	MD
40318	5046	6	be	be	VB
40318	5046	7	made	make	VBN
40318	5046	8	to	to	TO
40318	5046	9	read	read	VB
40318	5046	10	as	as	IN
40318	5046	11	follows	follow	VBZ
40318	5046	12	:	:	:
40318	5046	13	This	this	DT
40318	5046	14	is	be	VBZ
40318	5046	15	to	to	TO
40318	5046	16	certify	certify	VB
40318	5046	17	that	that	IN
40318	5046	18	the	the	DT
40318	5046	19	following	follow	VBG
40318	5046	20	is	be	VBZ
40318	5046	21	the	the	DT
40318	5046	22	actual	actual	JJ
40318	5046	23	test	test	NN
40318	5046	24	of	of	IN
40318	5046	25	_	_	NNP
40318	5046	26	_	_	NNP
40318	5046	27	_	_	NNP
40318	5046	28	_	_	NNP
40318	5046	29	_	_	NNP
40318	5046	30	_	_	NNP
40318	5046	31	boxes	box	NNS
40318	5046	32	,	,	,
40318	5046	33	out	out	IN
40318	5046	34	of	of	IN
40318	5046	35	shipment	shipment	NN
40318	5046	36	of	of	IN
40318	5046	37	_	_	NNP
40318	5046	38	_	_	NNP
40318	5046	39	_	_	NNP
40318	5046	40	_	_	NNP
40318	5046	41	_	_	NNP
40318	5046	42	_	_	NNP
40318	5046	43	boxes	box	VBZ
40318	5046	44	Factory	Factory	NNP
40318	5046	45	Mark	Mark	NNP
40318	5046	46	_	_	NNP
40318	5046	47	_	_	NNP
40318	5046	48	_	_	NNP
40318	5046	49	_	_	NNP
40318	5046	50	_	_	NNP
40318	5046	51	_	_	NNP
40318	5046	52	_	_	NNP
40318	5046	53	_	_	NNP
40318	5046	54	_	_	NNP
40318	5046	55	_	_	NNP
40318	5046	56	_	_	NNP
40318	5046	57	_	_	NNP
40318	5046	58	_	_	NNP
40318	5046	59	_	_	NNP
40318	5046	60	_	_	NNP
40318	5046	61	_	_	NNP
40318	5046	62	_	_	NNP
40318	5046	63	_	_	NNP
40318	5046	64	_	_	NNP
40318	5046	65	_	_	NNP
40318	5046	66	_	_	NNP
40318	5046	67	_	_	NNP
40318	5046	68	_	_	NNP
40318	5046	69	_	_	NNP
40318	5046	70	_	_	NNP
40318	5046	71	_	_	NNP
40318	5046	72	_	_	NNP
40318	5046	73	_	_	NNP
40318	5046	74	_	_	NNP
40318	5046	75	_	_	NNP
40318	5046	76	_	_	NNP
40318	5046	77	_	_	NNP
40318	5046	78	_	_	NNP
40318	5046	79	_	_	NNP
40318	5046	80	_	_	NNP
40318	5046	81	_	_	NNP
40318	5046	82	_	_	NNP
40318	5046	83	_	_	NNP
40318	5046	84	_	_	NNP
40318	5046	85	_	_	NNP
40318	5046	86	_	_	NNP
40318	5046	87	_	_	NNP
40318	5046	88	_	_	NNP
40318	5046	89	Marked	Marked	NNP
40318	5046	90	Weights	Weights	NNPS
40318	5046	91	_	_	NNP
40318	5046	92	_	_	NNP
40318	5046	93	_	_	NNP
40318	5046	94	_	_	NNP
40318	5046	95	_	_	NNP
40318	5046	96	_	_	NNP
40318	5046	97	_	_	NNP
40318	5046	98	_	_	NNP
40318	5046	99	_	_	NNP
40318	5046	100	_	_	NNP
40318	5046	101	_	_	NNP
40318	5046	102	_	_	NNP
40318	5046	103	_	_	NNP
40318	5046	104	_	_	NNP
40318	5046	105	_	_	NNP
40318	5046	106	_	_	NNP
40318	5046	107	_	_	NNP
40318	5046	108	_	_	NNP
40318	5046	109	_	_	NNP
40318	5046	110	_	_	NNP
40318	5046	111	_	_	NNP
40318	5046	112	_	_	NNP
40318	5046	113	_	_	NNP
40318	5046	114	_	_	NNP
40318	5046	115	_	_	NNP
40318	5046	116	_	_	NNP
40318	5046	117	_	_	NNP
40318	5046	118	_	_	NNP
40318	5046	119	_	_	NNP
40318	5046	120	_	_	NNP
40318	5046	121	_	_	NNP
40318	5046	122	_	_	NNP
40318	5046	123	_	_	NNP
40318	5046	124	_	_	NNP
40318	5046	125	_	_	NNP
40318	5046	126	_	_	NNP
40318	5046	127	_	_	NNP
40318	5046	128	_	_	NNP
40318	5046	129	_	_	NNP
40318	5046	130	_	_	NNP
40318	5046	131	_	_	NNP
40318	5046	132	Actual	Actual	NNP
40318	5046	133	Weights	Weights	NNPS
40318	5046	134	_	_	NNP
40318	5046	135	_	_	NNP
40318	5046	136	_	_	NNP
40318	5046	137	_	_	NNP
40318	5046	138	_	_	NNP
40318	5046	139	_	_	NNP
40318	5046	140	_	_	NNP
40318	5046	141	_	_	NNP
40318	5046	142	_	_	NNP
40318	5046	143	_	_	NNP
40318	5046	144	_	_	NNP
40318	5046	145	_	_	NNP
40318	5046	146	_	_	NNP
40318	5046	147	_	_	NNP
40318	5046	148	_	_	NNP
40318	5046	149	_	_	NNP
40318	5046	150	_	_	NNP
40318	5046	151	_	_	NNP
40318	5046	152	_	_	NNP
40318	5046	153	_	_	NNP
40318	5046	154	_	_	NNP
40318	5046	155	_	_	NNP
40318	5046	156	_	_	NNP
40318	5046	157	_	_	NNP
40318	5046	158	_	_	NNP
40318	5046	159	_	_	NNP
40318	5046	160	_	_	NNP
40318	5046	161	_	_	NNP
40318	5046	162	_	_	NNP
40318	5046	163	_	_	NNP
40318	5046	164	_	_	NNP
40318	5046	165	_	_	NNP
40318	5046	166	_	_	NNP
40318	5046	167	_	_	NNP
40318	5046	168	_	_	NNP
40318	5046	169	_	_	NNP
40318	5046	170	_	_	NNP
40318	5046	171	_	_	NNP
40318	5046	172	_	_	NNP
40318	5046	173	_	_	NNP
40318	5046	174	_	_	NNP
40318	5046	175	Loss	Loss	NNP
40318	5046	176	_	_	NNP
40318	5046	177	_	_	NNP
40318	5046	178	_	_	NNP
40318	5046	179	_	_	NNP
40318	5046	180	_	_	NNP
40318	5046	181	_	_	NNP
40318	5046	182	_	_	NNP
40318	5046	183	_	_	NNP
40318	5046	184	_	_	NNP
40318	5046	185	_	_	NNP
40318	5046	186	_	_	NNP
40318	5046	187	_	_	NNP
40318	5046	188	_	_	NNP
40318	5046	189	_	_	NNP
40318	5046	190	_	_	NNP
40318	5046	191	_	_	NNP
40318	5046	192	_	_	NNP
40318	5046	193	_	_	NNP
40318	5046	194	_	_	NNP
40318	5046	195	_	_	NNP
40318	5046	196	_	_	NNP
40318	5046	197	_	_	NNP
40318	5046	198	_	_	NNP
40318	5046	199	_	_	NNP
40318	5046	200	_	_	NNP
40318	5046	201	_	_	NNP
40318	5046	202	_	_	NNP
40318	5046	203	_	_	NNP
40318	5046	204	_	_	NNP
40318	5046	205	_	_	NNP
40318	5046	206	_	_	NNP
40318	5046	207	_	_	NNP
40318	5046	208	_	_	NNP
40318	5046	209	_	_	NNP
40318	5046	210	_	_	NNP
40318	5046	211	_	_	NNP
40318	5046	212	_	_	NNP
40318	5046	213	_	_	NNP
40318	5046	214	_	_	NNP
40318	5046	215	_	_	NNP
40318	5046	216	_	_	NNP
40318	5046	217	_	_	NNP
40318	5046	218	_	_	NNP
40318	5046	219	_	_	NNP
40318	5046	220	_	_	NNP
40318	5046	221	_	_	NNP
40318	5046	222	_	_	NNP
40318	5046	223	_	_	NNP
40318	5046	224	_	_	NNP
40318	5046	225	_	_	NNP
40318	5046	226	_	_	NNP
40318	5046	227	Average	Average	NNP
40318	5046	228	loss_______________lbs	loss_______________lbs	NNP
40318	5046	229	.	.	.
40318	5047	1	on________________boxes	on________________boxes	NNP
40318	5047	2	New	New	NNP
40318	5047	3	York_____________________________19	York_____________________________19	NNP
40318	5047	4	_	_	NNP
40318	5047	5	_	_	NNP
40318	5047	6	_	_	NNP
40318	5047	7	_	_	NNP
40318	5047	8	_	_	NNP
40318	5047	9	_	_	NNP
40318	5047	10	_	_	NNP
40318	5047	11	_	_	NNP
40318	5047	12	_	_	NNP
40318	5047	13	_	_	NNP
40318	5047	14	_	_	NNP
40318	5047	15	_	_	NNP
40318	5047	16	_	_	NNP
40318	5047	17	_	_	NNP
40318	5047	18	_	_	NNP
40318	5047	19	_	_	NNP
40318	5047	20	_	_	NNP
40318	5047	21	_	_	NNP
40318	5047	22	_	_	NNP
40318	5047	23	_	_	NNP
40318	5047	24	_	_	NNP
40318	5047	25	_	_	NNP
40318	5047	26	_	_	NNP
40318	5047	27	_	_	NNP
40318	5047	28	_	_	NNP
40318	5047	29	_	_	NNP
40318	5047	30	_	_	NNP
40318	5047	31	_	_	NNP
40318	5047	32	_	_	NNP
40318	5047	33	Weigher	Weigher	NNP
40318	5047	34	_	_	NNP
40318	5047	35	and	and	CC
40318	5047	36	the	the	DT
40318	5047	37	Cheese	Cheese	NNP
40318	5047	38	Rules	Rules	NNPS
40318	5047	39	numbered	number	VBD
40318	5047	40	6	6	CD
40318	5047	41	to	to	TO
40318	5047	42	11	11	CD
40318	5047	43	inclusive	inclusive	JJ
40318	5047	44	be	be	VB
40318	5047	45	printed	print	VBN
40318	5047	46	on	on	IN
40318	5047	47	the	the	DT
40318	5047	48	back	back	NN
40318	5047	49	thereof	thereof	RB
40318	5047	50	.	.	.
40318	5048	1	Rule	rule	VB
40318	5048	2	17	17	CD
40318	5048	3	.	.	.
40318	5049	1	Members	member	NNS
40318	5049	2	offering	offer	VBG
40318	5049	3	cheese	cheese	NN
40318	5049	4	for	for	IN
40318	5049	5	sale	sale	NN
40318	5049	6	under	under	IN
40318	5049	7	the	the	DT
40318	5049	8	Call	call	NN
40318	5049	9	shall	shall	MD
40318	5049	10	describe	describe	VB
40318	5049	11	each	each	DT
40318	5049	12	lot	lot	NN
40318	5049	13	,	,	,
40318	5049	14	as	as	IN
40318	5049	15	to	to	IN
40318	5049	16	number	number	NN
40318	5049	17	of	of	IN
40318	5049	18	boxes	box	NNS
40318	5049	19	,	,	,
40318	5049	20	color	color	NN
40318	5049	21	,	,	,
40318	5049	22	texture	texture	NN
40318	5049	23	(	(	-LRB-
40318	5049	24	open	open	JJ
40318	5049	25	or	or	CC
40318	5049	26	close	close	RB
40318	5049	27	made	make	VBN
40318	5049	28	)	)	-RRB-
40318	5049	29	,	,	,
40318	5049	30	body	body	NN
40318	5049	31	,	,	,
40318	5049	32	flavor	flavor	NN
40318	5049	33	,	,	,
40318	5049	34	size	size	NN
40318	5049	35	,	,	,
40318	5049	36	and	and	CC
40318	5049	37	how	how	WRB
40318	5049	38	boxed	boxed	JJ
40318	5049	39	,	,	,
40318	5049	40	section	section	NN
40318	5049	41	where	where	WRB
40318	5049	42	made	make	VBN
40318	5049	43	,	,	,
40318	5049	44	whether	whether	IN
40318	5049	45	whole	whole	JJ
40318	5049	46	milks	milk	NNS
40318	5049	47	or	or	CC
40318	5049	48	skims	skim	NNS
40318	5049	49	and	and	CC
40318	5049	50	the	the	DT
40318	5049	51	average	average	JJ
40318	5049	52	weight	weight	NN
40318	5049	53	of	of	IN
40318	5049	54	each	each	DT
40318	5049	55	lot	lot	NN
40318	5049	56	.	.	.
40318	5050	1	Cheese	cheese	NN
40318	5050	2	sold	sell	VBN
40318	5050	3	under	under	IN
40318	5050	4	the	the	DT
40318	5050	5	Call	call	NN
40318	5050	6	to	to	TO
40318	5050	7	be	be	VB
40318	5050	8	accepted	accept	VBN
40318	5050	9	,	,	,
40318	5050	10	or	or	CC
40318	5050	11	rejected	reject	VBN
40318	5050	12	,	,	,
40318	5050	13	as	as	IN
40318	5050	14	a	a	DT
40318	5050	15	good	good	JJ
40318	5050	16	delivery	delivery	NN
40318	5050	17	,	,	,
40318	5050	18	or	or	CC
40318	5050	19	otherwise	otherwise	RB
40318	5050	20	,	,	,
40318	5050	21	based	base	VBN
40318	5050	22	on	on	IN
40318	5050	23	the	the	DT
40318	5050	24	description	description	NN
40318	5050	25	given	give	VBN
40318	5050	26	at	at	IN
40318	5050	27	the	the	DT
40318	5050	28	sale	sale	NN
40318	5050	29	.	.	.
40318	5051	1	Rule	rule	NN
40318	5051	2	18	18	CD
40318	5051	3	.	.	.
40318	5052	1	When	when	WRB
40318	5052	2	cheese	cheese	NN
40318	5052	3	are	be	VBP
40318	5052	4	sold	sell	VBN
40318	5052	5	under	under	IN
40318	5052	6	the	the	DT
40318	5052	7	Call	call	NN
40318	5052	8	,	,	,
40318	5052	9	unless	unless	IN
40318	5052	10	otherwise	otherwise	RB
40318	5052	11	stated	state	VBN
40318	5052	12	,	,	,
40318	5052	13	they	-PRON-	PRP
40318	5052	14	shall	shall	MD
40318	5052	15	be	be	VB
40318	5052	16	ready	ready	JJ
40318	5052	17	for	for	IN
40318	5052	18	immediate	immediate	JJ
40318	5052	19	shipment	shipment	NN
40318	5052	20	.	.	.
40318	5053	1	Rule	rule	NN
40318	5053	2	19	19	CD
40318	5053	3	.	.	.
40318	5054	1	All	all	DT
40318	5054	2	cheese	cheese	NN
40318	5054	3	offered	offer	VBD
40318	5054	4	under	under	IN
40318	5054	5	the	the	DT
40318	5054	6	Call	call	NN
40318	5054	7	,	,	,
40318	5054	8	with	with	IN
40318	5054	9	Inspector	Inspector	NNP
40318	5054	10	's	's	POS
40318	5054	11	Certificate	Certificate	NNP
40318	5054	12	attached	attach	VBD
40318	5054	13	,	,	,
40318	5054	14	shall	shall	MD
40318	5054	15	be	be	VB
40318	5054	16	accompanied	accompany	VBN
40318	5054	17	by	by	IN
40318	5054	18	such	such	JJ
40318	5054	19	Certificate	Certificate	NNP
40318	5054	20	and	and	CC
40318	5054	21	be	be	VB
40318	5054	22	accepted	accept	VBN
40318	5054	23	by	by	IN
40318	5054	24	the	the	DT
40318	5054	25	buyer	buyer	NN
40318	5054	26	unconditionally	unconditionally	RB
40318	5054	27	,	,	,
40318	5054	28	provided	provide	VBD
40318	5054	29	the	the	DT
40318	5054	30	cheese	cheese	NN
40318	5054	31	are	be	VBP
40318	5054	32	branded	brand	VBN
40318	5054	33	according	accord	VBG
40318	5054	34	to	to	IN
40318	5054	35	Rule	Rule	NNP
40318	5054	36	13	13	CD
40318	5054	37	.	.	.
40318	5055	1	Rule	rule	NN
40318	5055	2	20	20	CD
40318	5055	3	.	.	.
40318	5056	1	When	when	WRB
40318	5056	2	cheese	cheese	NN
40318	5056	3	are	be	VBP
40318	5056	4	offered	offer	VBN
40318	5056	5	under	under	IN
40318	5056	6	the	the	DT
40318	5056	7	Call	call	NN
40318	5056	8	,	,	,
40318	5056	9	without	without	IN
40318	5056	10	Inspector	Inspector	NNP
40318	5056	11	's	's	POS
40318	5056	12	Certificate	Certificate	NNP
40318	5056	13	,	,	,
40318	5056	14	should	should	MD
40318	5056	15	the	the	DT
40318	5056	16	buyer	buyer	NN
40318	5056	17	not	not	RB
40318	5056	18	consider	consider	VB
40318	5056	19	the	the	DT
40318	5056	20	cheese	cheese	NN
40318	5056	21	a	a	DT
40318	5056	22	good	good	JJ
40318	5056	23	delivery	delivery	NN
40318	5056	24	,	,	,
40318	5056	25	according	accord	VBG
40318	5056	26	to	to	IN
40318	5056	27	description	description	NN
40318	5056	28	by	by	IN
40318	5056	29	seller	seller	NN
40318	5056	30	,	,	,
40318	5056	31	he	-PRON-	PRP
40318	5056	32	may	may	MD
40318	5056	33	notify	notify	VB
40318	5056	34	the	the	DT
40318	5056	35	seller	seller	NN
40318	5056	36	,	,	,
40318	5056	37	and	and	CC
40318	5056	38	if	if	IN
40318	5056	39	the	the	DT
40318	5056	40	seller	seller	NN
40318	5056	41	is	be	VBZ
40318	5056	42	unwilling	unwilling	JJ
40318	5056	43	to	to	TO
40318	5056	44	make	make	VB
40318	5056	45	another	another	DT
40318	5056	46	delivery	delivery	NN
40318	5056	47	,	,	,
40318	5056	48	the	the	DT
40318	5056	49	buyer	buyer	NN
40318	5056	50	may	may	MD
40318	5056	51	call	call	VB
40318	5056	52	upon	upon	IN
40318	5056	53	the	the	DT
40318	5056	54	Inspector	Inspector	NNP
40318	5056	55	to	to	TO
40318	5056	56	decide	decide	VB
40318	5056	57	whether	whether	IN
40318	5056	58	or	or	CC
40318	5056	59	not	not	RB
40318	5056	60	the	the	DT
40318	5056	61	delivery	delivery	NN
40318	5056	62	shall	shall	MD
40318	5056	63	stand	stand	VB
40318	5056	64	.	.	.
40318	5057	1	If	if	IN
40318	5057	2	the	the	DT
40318	5057	3	Inspector	Inspector	NNP
40318	5057	4	decides	decide	VBZ
40318	5057	5	it	-PRON-	PRP
40318	5057	6	is	be	VBZ
40318	5057	7	a	a	DT
40318	5057	8	good	good	JJ
40318	5057	9	delivery	delivery	NN
40318	5057	10	,	,	,
40318	5057	11	the	the	DT
40318	5057	12	buyer	buyer	NN
40318	5057	13	shall	shall	MD
40318	5057	14	accept	accept	VB
40318	5057	15	the	the	DT
40318	5057	16	cheese	cheese	NN
40318	5057	17	.	.	.
40318	5058	1	If	if	IN
40318	5058	2	the	the	DT
40318	5058	3	Inspector	Inspector	NNP
40318	5058	4	decides	decide	VBZ
40318	5058	5	it	-PRON-	PRP
40318	5058	6	is	be	VBZ
40318	5058	7	not	not	RB
40318	5058	8	a	a	DT
40318	5058	9	good	good	JJ
40318	5058	10	delivery	delivery	NN
40318	5058	11	,	,	,
40318	5058	12	then	then	RB
40318	5058	13	the	the	DT
40318	5058	14	seller	seller	NN
40318	5058	15	shall	shall	MD
40318	5058	16	have	have	VB
40318	5058	17	twenty	twenty	CD
40318	5058	18	-	-	HYPH
40318	5058	19	four	four	CD
40318	5058	20	(	(	-LRB-
40318	5058	21	24	24	CD
40318	5058	22	)	)	-RRB-
40318	5058	23	hours	hour	NNS
40318	5058	24	in	in	IN
40318	5058	25	which	which	WDT
40318	5058	26	to	to	TO
40318	5058	27	make	make	VB
40318	5058	28	a	a	DT
40318	5058	29	good	good	JJ
40318	5058	30	delivery	delivery	NN
40318	5058	31	.	.	.
40318	5059	1	But	but	CC
40318	5059	2	if	if	IN
40318	5059	3	the	the	DT
40318	5059	4	seller	seller	NN
40318	5059	5	,	,	,
40318	5059	6	after	after	IN
40318	5059	7	twenty	twenty	CD
40318	5059	8	-	-	HYPH
40318	5059	9	four	four	CD
40318	5059	10	(	(	-LRB-
40318	5059	11	24	24	CD
40318	5059	12	)	)	-RRB-
40318	5059	13	hours	hour	NNS
40318	5059	14	,	,	,
40318	5059	15	fails	fail	VBZ
40318	5059	16	to	to	TO
40318	5059	17	make	make	VB
40318	5059	18	a	a	DT
40318	5059	19	good	good	JJ
40318	5059	20	delivery	delivery	NN
40318	5059	21	,	,	,
40318	5059	22	then	then	RB
40318	5059	23	the	the	DT
40318	5059	24	buyer	buyer	NN
40318	5059	25	shall	shall	MD
40318	5059	26	notify	notify	VB
40318	5059	27	the	the	DT
40318	5059	28	Superintendent	Superintendent	NNP
40318	5059	29	of	of	IN
40318	5059	30	the	the	DT
40318	5059	31	Exchange	Exchange	NNP
40318	5059	32	,	,	,
40318	5059	33	who	who	WP
40318	5059	34	shall	shall	MD
40318	5059	35	collect	collect	VB
40318	5059	36	a	a	DT
40318	5059	37	penalty	penalty	NN
40318	5059	38	of	of	IN
40318	5059	39	three	three	CD
40318	5059	40	per	per	IN
40318	5059	41	cent	cent	NN
40318	5059	42	of	of	IN
40318	5059	43	the	the	DT
40318	5059	44	amount	amount	NN
40318	5059	45	of	of	IN
40318	5059	46	the	the	DT
40318	5059	47	transaction	transaction	NN
40318	5059	48	,	,	,
40318	5059	49	the	the	DT
40318	5059	50	Exchange	Exchange	NNP
40318	5059	51	retaining	retain	VBG
40318	5059	52	twenty	twenty	CD
40318	5059	53	-	-	HYPH
40318	5059	54	five	five	CD
40318	5059	55	per	per	IN
40318	5059	56	cent	cent	NN
40318	5059	57	of	of	IN
40318	5059	58	this	this	DT
40318	5059	59	sum	sum	NN
40318	5059	60	,	,	,
40318	5059	61	and	and	CC
40318	5059	62	seventy	seventy	CD
40318	5059	63	-	-	HYPH
40318	5059	64	five	five	CD
40318	5059	65	per	per	IN
40318	5059	66	cent	cent	NN
40318	5059	67	shall	shall	MD
40318	5059	68	be	be	VB
40318	5059	69	paid	pay	VBN
40318	5059	70	to	to	IN
40318	5059	71	the	the	DT
40318	5059	72	buyer	buyer	NN
40318	5059	73	.	.	.
40318	5060	1	Rule	rule	NN
40318	5060	2	21	21	CD
40318	5060	3	.	.	.
40318	5061	1	Spot	spot	NN
40318	5061	2	sales	sale	NNS
40318	5061	3	under	under	IN
40318	5061	4	the	the	DT
40318	5061	5	Call	call	NN
40318	5061	6	shall	shall	MD
40318	5061	7	be	be	VB
40318	5061	8	for	for	IN
40318	5061	9	spot	spot	NN
40318	5061	10	cash	cash	NN
40318	5061	11	unless	unless	IN
40318	5061	12	otherwise	otherwise	RB
40318	5061	13	agreed	agree	VBN
40318	5061	14	.	.	.
40318	5062	1	Rule	rule	VB
40318	5062	2	22	22	CD
40318	5062	3	.	.	.
40318	5063	1	All	all	DT
40318	5063	2	failures	failure	NNS
40318	5063	3	in	in	IN
40318	5063	4	meeting	meeting	NN
40318	5063	5	contracts	contract	NNS
40318	5063	6	shall	shall	MD
40318	5063	7	be	be	VB
40318	5063	8	reported	report	VBN
40318	5063	9	to	to	IN
40318	5063	10	the	the	DT
40318	5063	11	Superintendent	Superintendent	NNP
40318	5063	12	of	of	IN
40318	5063	13	the	the	DT
40318	5063	14	Exchange	Exchange	NNP
40318	5063	15	,	,	,
40318	5063	16	and	and	CC
40318	5063	17	announced	announce	VBD
40318	5063	18	at	at	IN
40318	5063	19	next	next	JJ
40318	5063	20	regular	regular	JJ
40318	5063	21	session	session	NN
40318	5063	22	of	of	IN
40318	5063	23	the	the	DT
40318	5063	24	Exchange	Exchange	NNP
40318	5063	25	.	.	.
40318	5064	1	+330	+330	NNP
40318	5064	2	.	.	.
40318	5065	1	Marketing	market	VBG
40318	5065	2	perishable	perishable	JJ
40318	5065	3	varieties.+--Soft	varieties.+--soft	JJ
40318	5065	4	cheeses	cheese	NNS
40318	5065	5	,	,	,
40318	5065	6	such	such	JJ
40318	5065	7	as	as	IN
40318	5065	8	Cream	Cream	NNP
40318	5065	9	,	,	,
40318	5065	10	Neufchâtel	Neufchâtel	NNP
40318	5065	11	,	,	,
40318	5065	12	Cottage	Cottage	NNP
40318	5065	13	,	,	,
40318	5065	14	are	be	VBP
40318	5065	15	usually	usually	RB
40318	5065	16	sold	sell	VBN
40318	5065	17	to	to	IN
40318	5065	18	jobbers	jobber	NNS
40318	5065	19	or	or	CC
40318	5065	20	directly	directly	RB
40318	5065	21	to	to	IN
40318	5065	22	retail	retail	JJ
40318	5065	23	stores	store	NNS
40318	5065	24	.	.	.
40318	5066	1	They	-PRON-	PRP
40318	5066	2	have	have	VBP
40318	5066	3	a	a	DT
40318	5066	4	very	very	RB
40318	5066	5	short	short	JJ
40318	5066	6	commercial	commercial	JJ
40318	5066	7	life	life	NN
40318	5066	8	,	,	,
40318	5066	9	hence	hence	RB
40318	5066	10	can	can	MD
40318	5066	11	not	not	RB
40318	5066	12	be	be	VB
40318	5066	13	held	hold	VBN
40318	5066	14	long	long	RB
40318	5066	15	before	before	IN
40318	5066	16	delivery	delivery	NN
40318	5066	17	to	to	IN
40318	5066	18	the	the	DT
40318	5066	19	consumer	consumer	NN
40318	5066	20	.	.	.
40318	5067	1	From	from	IN
40318	5067	2	the	the	DT
40318	5067	3	jobber	jobber	NNP
40318	5067	4	,	,	,
40318	5067	5	cheese	cheese	NN
40318	5067	6	usually	usually	RB
40318	5067	7	goes	go	VBZ
40318	5067	8	to	to	IN
40318	5067	9	the	the	DT
40318	5067	10	wholesale	wholesale	JJ
40318	5067	11	grocer	grocer	NN
40318	5067	12	and	and	CC
40318	5067	13	then	then	RB
40318	5067	14	to	to	IN
40318	5067	15	the	the	DT
40318	5067	16	retail	retail	JJ
40318	5067	17	dealer	dealer	NN
40318	5067	18	and	and	CC
40318	5067	19	finally	finally	RB
40318	5067	20	the	the	DT
40318	5067	21	consumer	consumer	NN
40318	5067	22	.	.	.
40318	5068	1	Most	Most	JJS
40318	5068	2	jobbers	jobber	NNS
40318	5068	3	have	have	VBP
40318	5068	4	cold	cold	JJ
40318	5068	5	storages	storage	NNS
40318	5068	6	so	so	IN
40318	5068	7	that	that	IN
40318	5068	8	they	-PRON-	PRP
40318	5068	9	can	can	MD
40318	5068	10	hold	hold	VB
40318	5068	11	cheese	cheese	NN
40318	5068	12	without	without	IN
40318	5068	13	injury	injury	NN
40318	5068	14	to	to	IN
40318	5068	15	quality	quality	NN
40318	5068	16	.	.	.
40318	5069	1	(	(	-LRB-
40318	5069	2	See	see	VB
40318	5069	3	Fig	fig	NN
40318	5069	4	.	.	.
40318	5070	1	74	74	CD
40318	5070	2	.	.	.
40318	5070	3	)	)	-RRB-
40318	5071	1	The	the	DT
40318	5071	2	kind	kind	NN
40318	5071	3	of	of	IN
40318	5071	4	cheese	cheese	NN
40318	5071	5	marketed	market	VBN
40318	5071	6	in	in	IN
40318	5071	7	any	any	DT
40318	5071	8	locality	locality	NN
40318	5071	9	depends	depend	VBZ
40318	5071	10	on	on	IN
40318	5071	11	the	the	DT
40318	5071	12	tastes	taste	NNS
40318	5071	13	of	of	IN
40318	5071	14	the	the	DT
40318	5071	15	residents	resident	NNS
40318	5071	16	.	.	.
40318	5072	1	For	for	IN
40318	5072	2	example	example	NN
40318	5072	3	,	,	,
40318	5072	4	the	the	DT
40318	5072	5	South	South	NNP
40318	5072	6	usually	usually	RB
40318	5072	7	desires	desire	VBZ
40318	5072	8	a	a	DT
40318	5072	9	highly	highly	RB
40318	5072	10	colored	colored	JJ
40318	5072	11	product	product	NN
40318	5072	12	,	,	,
40318	5072	13	thinking	think	VBG
40318	5072	14	this	this	DT
40318	5072	15	color	color	NN
40318	5072	16	indicates	indicate	VBZ
40318	5072	17	more	more	RBR
40318	5072	18	fat	fat	JJ
40318	5072	19	;	;	:
40318	5072	20	in	in	IN
40318	5072	21	the	the	DT
40318	5072	22	Cheddar	Cheddar	NNP
40318	5072	23	group	group	NN
40318	5072	24	New	New	NNP
40318	5072	25	England	England	NNP
40318	5072	26	demands	demand	VBZ
40318	5072	27	a	a	DT
40318	5072	28	soft	soft	JJ
40318	5072	29	pasty	pasty	NN
40318	5072	30	quick	quick	RB
40318	5072	31	-	-	HYPH
40318	5072	32	curing	cure	VBG
40318	5072	33	cheese	cheese	NN
40318	5072	34	,	,	,
40318	5072	35	thinking	think	VBG
40318	5072	36	that	that	IN
40318	5072	37	softness	softness	NN
40318	5072	38	is	be	VBZ
40318	5072	39	a	a	DT
40318	5072	40	sign	sign	NN
40318	5072	41	of	of	IN
40318	5072	42	more	more	JJR
40318	5072	43	fat	fat	NN
40318	5072	44	and	and	CC
40318	5072	45	richness	richness	NN
40318	5072	46	;	;	:
40318	5072	47	England	England	NNP
40318	5072	48	wants	want	VBZ
40318	5072	49	a	a	DT
40318	5072	50	rather	rather	RB
40318	5072	51	dry	dry	JJ
40318	5072	52	,	,	,
40318	5072	53	well	well	RB
40318	5072	54	-	-	HYPH
40318	5072	55	cured	cure	VBN
40318	5072	56	,	,	,
40318	5072	57	highly	highly	RB
40318	5072	58	flavored	flavor	VBN
40318	5072	59	cheese	cheese	NN
40318	5072	60	.	.	.
40318	5073	1	Canadian	canadian	JJ
40318	5073	2	Cheddar	Cheddar	NNP
40318	5073	3	cheese	cheese	NN
40318	5073	4	has	have	VBZ
40318	5073	5	been	be	VBN
40318	5073	6	standardized	standardize	VBN
40318	5073	7	as	as	RB
40318	5073	8	far	far	RB
40318	5073	9	as	as	IN
40318	5073	10	possible	possible	JJ
40318	5073	11	to	to	TO
40318	5073	12	appeal	appeal	VB
40318	5073	13	to	to	IN
40318	5073	14	the	the	DT
40318	5073	15	English	english	JJ
40318	5073	16	market	market	NN
40318	5073	17	.	.	.
40318	5074	1	A	a	DT
40318	5074	2	long	long	JJ
40318	5074	3	ripening	ripening	JJ
40318	5074	4	period	period	NN
40318	5074	5	keeps	keep	VBZ
40318	5074	6	capital	capital	NN
40318	5074	7	tied	tie	VBN
40318	5074	8	up	up	RP
40318	5074	9	through	through	IN
40318	5074	10	the	the	DT
40318	5074	11	further	further	JJ
40318	5074	12	time	time	NN
40318	5074	13	required	require	VBN
40318	5074	14	for	for	IN
40318	5074	15	delivery	delivery	NN
40318	5074	16	.	.	.
40318	5075	1	This	this	DT
40318	5075	2	has	have	VBZ
40318	5075	3	led	lead	VBN
40318	5075	4	to	to	IN
40318	5075	5	the	the	DT
40318	5075	6	sale	sale	NN
40318	5075	7	of	of	IN
40318	5075	8	much	much	JJ
40318	5075	9	of	of	IN
40318	5075	10	the	the	DT
40318	5075	11	cheese	cheese	NN
40318	5075	12	almost	almost	RB
40318	5075	13	or	or	CC
40318	5075	14	entirely	entirely	RB
40318	5075	15	unripe	unripe	JJ
40318	5075	16	.	.	.
40318	5076	1	So	so	RB
40318	5076	2	much	much	JJ
40318	5076	3	of	of	IN
40318	5076	4	the	the	DT
40318	5076	5	product	product	NN
40318	5076	6	has	have	VBZ
40318	5076	7	reached	reach	VBN
40318	5076	8	the	the	DT
40318	5076	9	consumer	consumer	NN
40318	5076	10	without	without	IN
40318	5076	11	characteristic	characteristic	JJ
40318	5076	12	varietal	varietal	NN
40318	5076	13	flavor	flavor	NN
40318	5076	14	that	that	IN
40318	5076	15	large	large	JJ
40318	5076	16	numbers	number	NNS
40318	5076	17	have	have	VBP
40318	5076	18	acquired	acquire	VBN
40318	5076	19	the	the	DT
40318	5076	20	habit	habit	NN
40318	5076	21	of	of	IN
40318	5076	22	purchasing	purchasing	NN
40318	5076	23	and	and	CC
40318	5076	24	even	even	RB
40318	5076	25	preferring	prefer	VBG
40318	5076	26	cheese	cheese	NN
40318	5076	27	only	only	RB
40318	5076	28	partly	partly	RB
40318	5076	29	ripe	ripe	JJ
40318	5076	30	.	.	.
40318	5077	1	[	[	-LRB-
40318	5077	2	Illustration	illustration	NN
40318	5077	3	:	:	:
40318	5077	4	FIG	FIG	NNP
40318	5077	5	.	.	.
40318	5078	1	74.--A	74.--a	JJ
40318	5078	2	cheese	cheese	NN
40318	5078	3	cold	cold	JJ
40318	5078	4	storage	storage	NN
40318	5078	5	room	room	NN
40318	5078	6	.	.	.
40318	5078	7	]	]	-RRB-
40318	5079	1	The	the	DT
40318	5079	2	time	time	NN
40318	5079	3	during	during	IN
40318	5079	4	which	which	WDT
40318	5079	5	cheese	cheese	NN
40318	5079	6	should	should	MD
40318	5079	7	be	be	VB
40318	5079	8	held	hold	VBN
40318	5079	9	at	at	IN
40318	5079	10	the	the	DT
40318	5079	11	factory	factory	NN
40318	5079	12	depends	depend	VBZ
40318	5079	13	on	on	IN
40318	5079	14	the	the	DT
40318	5079	15	variety	variety	NN
40318	5079	16	.	.	.
40318	5080	1	Some	some	DT
40318	5080	2	are	be	VBP
40318	5080	3	shipped	ship	VBN
40318	5080	4	as	as	RB
40318	5080	5	soon	soon	RB
40318	5080	6	as	as	IN
40318	5080	7	made	make	VBN
40318	5080	8	,	,	,
40318	5080	9	including	include	VBG
40318	5080	10	those	those	DT
40318	5080	11	cheeses	cheese	NNS
40318	5080	12	with	with	IN
40318	5080	13	sour	sour	JJ
40318	5080	14	-	-	HYPH
40318	5080	15	milk	milk	NN
40318	5080	16	flavor	flavor	NN
40318	5080	17	only	only	RB
40318	5080	18	.	.	.
40318	5081	1	Others	other	NNS
40318	5081	2	have	have	VBP
40318	5081	3	to	to	TO
40318	5081	4	be	be	VB
40318	5081	5	cured	cure	VBN
40318	5081	6	in	in	IN
40318	5081	7	the	the	DT
40318	5081	8	factory	factory	NN
40318	5081	9	from	from	IN
40318	5081	10	six	six	CD
40318	5081	11	to	to	TO
40318	5081	12	eight	eight	CD
40318	5081	13	weeks	week	NNS
40318	5081	14	.	.	.
40318	5082	1	Cheeses	cheese	NNS
40318	5082	2	in	in	IN
40318	5082	3	paper	paper	NN
40318	5082	4	or	or	CC
40318	5082	5	tin	tin	NN
40318	5082	6	-	-	HYPH
40318	5082	7	foil	foil	NN
40318	5082	8	should	should	MD
40318	5082	9	be	be	VB
40318	5082	10	neatly	neatly	RB
40318	5082	11	wrapped	wrap	VBN
40318	5082	12	and	and	CC
40318	5082	13	carefully	carefully	RB
40318	5082	14	put	put	VB
40318	5082	15	in	in	RP
40318	5082	16	the	the	DT
40318	5082	17	boxes	box	NNS
40318	5082	18	.	.	.
40318	5083	1	The	the	DT
40318	5083	2	box	box	NN
40318	5083	3	of	of	IN
40318	5083	4	cheese	cheese	NN
40318	5083	5	should	should	MD
40318	5083	6	be	be	VB
40318	5083	7	neat	neat	JJ
40318	5083	8	,	,	,
40318	5083	9	clean	clean	JJ
40318	5083	10	and	and	CC
40318	5083	11	attractive	attractive	JJ
40318	5083	12	.	.	.
40318	5084	1	Cheeses	cheese	NNS
40318	5084	2	not	not	RB
40318	5084	3	wrapped	wrap	VBN
40318	5084	4	should	should	MD
40318	5084	5	have	have	VB
40318	5084	6	a	a	DT
40318	5084	7	firm	firm	JJ
40318	5084	8	rind	rind	NN
40318	5084	9	to	to	TO
40318	5084	10	hold	hold	VB
40318	5084	11	them	-PRON-	PRP
40318	5084	12	in	in	IN
40318	5084	13	shape	shape	NN
40318	5084	14	.	.	.
40318	5085	1	The	the	DT
40318	5085	2	boxes	box	NNS
40318	5085	3	should	should	MD
40318	5085	4	be	be	VB
40318	5085	5	clean	clean	JJ
40318	5085	6	and	and	CC
40318	5085	7	the	the	DT
40318	5085	8	weight	weight	NN
40318	5085	9	of	of	IN
40318	5085	10	cheese	cheese	NN
40318	5085	11	neatly	neatly	RB
40318	5085	12	and	and	CC
40318	5085	13	plainly	plainly	RB
40318	5085	14	marked	mark	VBN
40318	5085	15	.	.	.
40318	5086	1	In	in	IN
40318	5086	2	the	the	DT
40318	5086	3	case	case	NN
40318	5086	4	of	of	IN
40318	5086	5	Cheddar	Cheddar	NNP
40318	5086	6	cheese	cheese	NN
40318	5086	7	,	,	,
40318	5086	8	it	-PRON-	PRP
40318	5086	9	may	may	MD
40318	5086	10	be	be	VB
40318	5086	11	paraffined	paraffine	VBN
40318	5086	12	at	at	IN
40318	5086	13	the	the	DT
40318	5086	14	factory	factory	NN
40318	5086	15	,	,	,
40318	5086	16	but	but	CC
40318	5086	17	if	if	IN
40318	5086	18	not	not	RB
40318	5086	19	,	,	,
40318	5086	20	this	this	DT
40318	5086	21	is	be	VBZ
40318	5086	22	usually	usually	RB
40318	5086	23	done	do	VBN
40318	5086	24	at	at	IN
40318	5086	25	the	the	DT
40318	5086	26	cold	cold	JJ
40318	5086	27	storage	storage	NN
40318	5086	28	of	of	IN
40318	5086	29	the	the	DT
40318	5086	30	jobber	jobber	NN
40318	5086	31	.	.	.
40318	5087	1	The	the	DT
40318	5087	2	cheeses	cheese	NNS
40318	5087	3	usually	usually	RB
40318	5087	4	have	have	VBP
40318	5087	5	some	some	DT
40318	5087	6	time	time	NN
40318	5087	7	to	to	TO
40318	5087	8	cure	cure	VB
40318	5087	9	or	or	CC
40318	5087	10	ripen	ripen	VB
40318	5087	11	while	while	IN
40318	5087	12	being	be	VBG
40318	5087	13	handled	handle	VBN
40318	5087	14	by	by	IN
40318	5087	15	the	the	DT
40318	5087	16	various	various	JJ
40318	5087	17	dealers	dealer	NNS
40318	5087	18	.	.	.
40318	5088	1	+331	+331	NNP
40318	5088	2	.	.	.
40318	5089	1	Distribution	distribution	NN
40318	5089	2	of	of	IN
40318	5089	3	price.+--The	price.+--the	JJ
40318	5089	4	final	final	JJ
40318	5089	5	selling	selling	NN
40318	5089	6	price	price	NN
40318	5089	7	of	of	IN
40318	5089	8	cheese	cheese	NN
40318	5089	9	is	be	VBZ
40318	5089	10	a	a	DT
40318	5089	11	composite	composite	NN
40318	5089	12	of	of	IN
40318	5089	13	all	all	PDT
40318	5089	14	the	the	DT
40318	5089	15	changes	change	NNS
40318	5089	16	that	that	WDT
40318	5089	17	have	have	VBP
40318	5089	18	gone	go	VBN
40318	5089	19	before	before	RB
40318	5089	20	;	;	:
40318	5089	21	or	or	CC
40318	5089	22	conversely	conversely	RB
40318	5089	23	,	,	,
40318	5089	24	the	the	DT
40318	5089	25	farmer	farmer	NN
40318	5089	26	,	,	,
40318	5089	27	the	the	DT
40318	5089	28	maker	maker	NN
40318	5089	29	,	,	,
40318	5089	30	the	the	DT
40318	5089	31	carrier	carrier	NN
40318	5089	32	and	and	CC
40318	5089	33	the	the	DT
40318	5089	34	distributors	distributor	NNS
40318	5089	35	(	(	-LRB-
40318	5089	36	wholesale	wholesale	JJ
40318	5089	37	,	,	,
40318	5089	38	jobbing	jobbing	JJ
40318	5089	39	and	and	CC
40318	5089	40	retail	retail	JJ
40318	5089	41	dealers	dealer	NNS
40318	5089	42	)	)	-RRB-
40318	5089	43	must	must	MD
40318	5089	44	all	all	DT
40318	5089	45	be	be	VB
40318	5089	46	paid	pay	VBN
40318	5089	47	from	from	IN
40318	5089	48	the	the	DT
40318	5089	49	final	final	JJ
40318	5089	50	price	price	NN
40318	5089	51	of	of	IN
40318	5089	52	the	the	DT
40318	5089	53	product	product	NN
40318	5089	54	.	.	.
40318	5090	1	A	a	DT
40318	5090	2	study	study	NN
40318	5090	3	of	of	IN
40318	5090	4	this	this	DT
40318	5090	5	problem	problem	NN
40318	5090	6	in	in	IN
40318	5090	7	Wisconsin	Wisconsin	NNP
40318	5090	8	has	have	VBZ
40318	5090	9	been	be	VBN
40318	5090	10	made	make	VBN
40318	5090	11	by	by	IN
40318	5090	12	Hibbard	Hibbard	NNP
40318	5090	13	,	,	,
40318	5090	14	and	and	CC
40318	5090	15	Hobson	Hobson	NNP
40318	5090	16	.	.	.
40318	5091	1	[	[	-LRB-
40318	5091	2	139	139	CD
40318	5091	3	]	]	-RRB-
40318	5091	4	The	the	DT
40318	5091	5	general	general	JJ
40318	5091	6	facts	fact	NNS
40318	5091	7	as	as	IN
40318	5091	8	determined	determine	VBN
40318	5091	9	for	for	IN
40318	5091	10	Wisconsin	Wisconsin	NNP
40318	5091	11	have	have	VBP
40318	5091	12	fairly	fairly	RB
40318	5091	13	wide	wide	JJ
40318	5091	14	application	application	NN
40318	5091	15	to	to	IN
40318	5091	16	the	the	DT
40318	5091	17	manufacture	manufacture	NN
40318	5091	18	and	and	CC
40318	5091	19	sale	sale	NN
40318	5091	20	of	of	IN
40318	5091	21	cheese	cheese	NN
40318	5091	22	.	.	.
40318	5092	1	Economic	economic	JJ
40318	5092	2	success	success	NN
40318	5092	3	in	in	IN
40318	5092	4	handling	handle	VBG
40318	5092	5	cheese	cheese	NN
40318	5092	6	is	be	VBZ
40318	5092	7	dependent	dependent	JJ
40318	5092	8	on	on	IN
40318	5092	9	proper	proper	JJ
40318	5092	10	provision	provision	NN
40318	5092	11	for	for	IN
40318	5092	12	the	the	DT
40318	5092	13	sale	sale	NN
40318	5092	14	of	of	IN
40318	5092	15	the	the	DT
40318	5092	16	product	product	NN
40318	5092	17	.	.	.
40318	5093	1	Where	where	WRB
40318	5093	2	the	the	DT
40318	5093	3	output	output	NN
40318	5093	4	is	be	VBZ
40318	5093	5	small	small	JJ
40318	5093	6	,	,	,
40318	5093	7	a	a	DT
40318	5093	8	personal	personal	JJ
40318	5093	9	market	market	NN
40318	5093	10	can	can	MD
40318	5093	11	be	be	VB
40318	5093	12	created	create	VBN
40318	5093	13	and	and	CC
40318	5093	14	maintained	maintain	VBN
40318	5093	15	.	.	.
40318	5094	1	This	this	DT
40318	5094	2	eliminates	eliminate	VBZ
40318	5094	3	all	all	DT
40318	5094	4	profits	profit	NNS
40318	5094	5	intervening	intervene	VBG
40318	5094	6	between	between	IN
40318	5094	7	the	the	DT
40318	5094	8	maker	maker	NN
40318	5094	9	and	and	CC
40318	5094	10	the	the	DT
40318	5094	11	retailer	retailer	NN
40318	5094	12	.	.	.
40318	5095	1	If	if	IN
40318	5095	2	the	the	DT
40318	5095	3	business	business	NN
40318	5095	4	reaches	reach	VBZ
40318	5095	5	a	a	DT
40318	5095	6	volume	volume	NN
40318	5095	7	beyond	beyond	IN
40318	5095	8	the	the	DT
40318	5095	9	possibilities	possibility	NNS
40318	5095	10	of	of	IN
40318	5095	11	direct	direct	JJ
40318	5095	12	sale	sale	NN
40318	5095	13	to	to	IN
40318	5095	14	the	the	DT
40318	5095	15	retailer	retailer	NN
40318	5095	16	,	,	,
40318	5095	17	some	some	DT
40318	5095	18	selling	sell	VBG
40318	5095	19	organization	organization	NN
40318	5095	20	is	be	VBZ
40318	5095	21	necessary	necessary	JJ
40318	5095	22	.	.	.
40318	5096	1	Where	where	WRB
40318	5096	2	the	the	DT
40318	5096	3	number	number	NN
40318	5096	4	of	of	IN
40318	5096	5	producers	producer	NNS
40318	5096	6	is	be	VBZ
40318	5096	7	great	great	JJ
40318	5096	8	and	and	CC
40318	5096	9	the	the	DT
40318	5096	10	selling	sell	VBG
40318	5096	11	machinery	machinery	NN
40318	5096	12	is	be	VBZ
40318	5096	13	well	well	RB
40318	5096	14	organized	organized	JJ
40318	5096	15	,	,	,
40318	5096	16	the	the	DT
40318	5096	17	cheese	cheese	NN
40318	5096	18	factory	factory	NN
40318	5096	19	becomes	become	VBZ
40318	5096	20	a	a	DT
40318	5096	21	producer	producer	NN
40318	5096	22	of	of	IN
40318	5096	23	a	a	DT
40318	5096	24	commodity	commodity	NN
40318	5096	25	which	which	WDT
40318	5096	26	is	be	VBZ
40318	5096	27	turned	turn	VBN
40318	5096	28	over	over	RP
40318	5096	29	to	to	IN
40318	5096	30	existing	exist	VBG
40318	5096	31	selling	sell	VBG
40318	5096	32	agencies	agency	NNS
40318	5096	33	.	.	.
40318	5097	1	This	this	DT
40318	5097	2	condition	condition	NN
40318	5097	3	is	be	VBZ
40318	5097	4	well	well	RB
40318	5097	5	established	establish	VBN
40318	5097	6	for	for	IN
40318	5097	7	Cheddar	Cheddar	NNP
40318	5097	8	,	,	,
40318	5097	9	Swiss	Swiss	NNP
40318	5097	10	,	,	,
40318	5097	11	Brick	Brick	NNP
40318	5097	12	and	and	CC
40318	5097	13	Limburger	Limburger	NNP
40318	5097	14	cheese	cheese	NN
40318	5097	15	.	.	.
40318	5098	1	The	the	DT
40318	5098	2	soft	soft	JJ
40318	5098	3	cheeses	cheese	NNS
40318	5098	4	other	other	JJ
40318	5098	5	than	than	IN
40318	5098	6	Limburger	Limburger	NNP
40318	5098	7	have	have	VBP
40318	5098	8	thus	thus	RB
40318	5098	9	far	far	RB
40318	5098	10	been	be	VBN
40318	5098	11	handled	handle	VBN
40318	5098	12	principally	principally	RB
40318	5098	13	by	by	IN
40318	5098	14	large	large	JJ
40318	5098	15	companies	company	NNS
40318	5098	16	,	,	,
40318	5098	17	each	each	DT
40318	5098	18	of	of	IN
40318	5098	19	which	which	WDT
40318	5098	20	has	have	VBZ
40318	5098	21	developed	develop	VBN
40318	5098	22	an	an	DT
40318	5098	23	expensive	expensive	JJ
40318	5098	24	selling	sell	VBG
40318	5098	25	organization	organization	NN
40318	5098	26	.	.	.
40318	5099	1	A	a	DT
40318	5099	2	study	study	NN
40318	5099	3	of	of	IN
40318	5099	4	the	the	DT
40318	5099	5	map	map	NN
40318	5099	6	(	(	-LRB-
40318	5099	7	Fig	fig	NN
40318	5099	8	.	.	.
40318	5100	1	65	65	CD
40318	5100	2	)	)	-RRB-
40318	5100	3	shows	show	VBZ
40318	5100	4	how	how	WRB
40318	5100	5	the	the	DT
40318	5100	6	cheese	cheese	NN
40318	5100	7	industry	industry	NN
40318	5100	8	is	be	VBZ
40318	5100	9	localized	localize	VBN
40318	5100	10	in	in	IN
40318	5100	11	particular	particular	JJ
40318	5100	12	sections	section	NNS
40318	5100	13	of	of	IN
40318	5100	14	certain	certain	JJ
40318	5100	15	states	state	NNS
40318	5100	16	.	.	.
40318	5101	1	Individual	individual	JJ
40318	5101	2	factories	factory	NNS
40318	5101	3	have	have	VBP
40318	5101	4	maintained	maintain	VBN
40318	5101	5	themselves	-PRON-	PRP
40318	5101	6	in	in	IN
40318	5101	7	widely	widely	RB
40318	5101	8	separated	separated	JJ
40318	5101	9	places	place	NNS
40318	5101	10	.	.	.
40318	5102	1	This	this	DT
40318	5102	2	localization	localization	NN
40318	5102	3	is	be	VBZ
40318	5102	4	due	due	JJ
40318	5102	5	to	to	IN
40318	5102	6	the	the	DT
40318	5102	7	geographical	geographical	JJ
40318	5102	8	conditions	condition	NNS
40318	5102	9	which	which	WDT
40318	5102	10	make	make	VBP
40318	5102	11	certain	certain	JJ
40318	5102	12	regions	region	NNS
40318	5102	13	specially	specially	RB
40318	5102	14	adapted	adapt	VBN
40318	5102	15	to	to	IN
40318	5102	16	dairying	dairying	NN
40318	5102	17	,	,	,
40318	5102	18	modified	modify	VBN
40318	5102	19	by	by	IN
40318	5102	20	the	the	DT
40318	5102	21	proximity	proximity	NN
40318	5102	22	to	to	IN
40318	5102	23	markets	market	NNS
40318	5102	24	for	for	IN
40318	5102	25	milk	milk	NN
40318	5102	26	as	as	IN
40318	5102	27	milk	milk	NN
40318	5102	28	.	.	.
40318	5103	1	There	there	EX
40318	5103	2	are	be	VBP
40318	5103	3	many	many	JJ
40318	5103	4	regions	region	NNS
40318	5103	5	,	,	,
40318	5103	6	however	however	RB
40318	5103	7	,	,	,
40318	5103	8	well	well	RB
40318	5103	9	adapted	adapt	VBN
40318	5103	10	to	to	IN
40318	5103	11	cheese	cheese	NN
40318	5103	12	production	production	NN
40318	5103	13	in	in	IN
40318	5103	14	which	which	WDT
40318	5103	15	there	there	EX
40318	5103	16	is	be	VBZ
40318	5103	17	no	no	DT
40318	5103	18	development	development	NN
40318	5103	19	of	of	IN
40318	5103	20	the	the	DT
40318	5103	21	industry	industry	NN
40318	5103	22	at	at	IN
40318	5103	23	present	present	NN
40318	5103	24	.	.	.
40318	5104	1	New	new	JJ
40318	5104	2	developments	development	NNS
40318	5104	3	are	be	VBP
40318	5104	4	now	now	RB
40318	5104	5	taking	take	VBG
40318	5104	6	place	place	NN
40318	5104	7	in	in	IN
40318	5104	8	the	the	DT
40318	5104	9	mountain	mountain	NN
40318	5104	10	areas	area	NNS
40318	5104	11	of	of	IN
40318	5104	12	the	the	DT
40318	5104	13	South	South	NNP
40318	5104	14	,	,	,
40318	5104	15	notably	notably	RB
40318	5104	16	North	North	NNP
40318	5104	17	Carolina	Carolina	NNP
40318	5104	18	and	and	CC
40318	5104	19	adjacent	adjacent	JJ
40318	5104	20	states	state	NNS
40318	5104	21	,	,	,
40318	5104	22	and	and	CC
40318	5104	23	in	in	IN
40318	5104	24	several	several	JJ
40318	5104	25	centers	center	NNS
40318	5104	26	of	of	IN
40318	5104	27	the	the	DT
40318	5104	28	western	western	JJ
40318	5104	29	mountain	mountain	NNP
40318	5104	30	states	state	NNS
40318	5104	31	.	.	.
40318	5105	1	Many	many	JJ
40318	5105	2	other	other	JJ
40318	5105	3	areas	area	NNS
40318	5105	4	should	should	MD
40318	5105	5	develop	develop	VB
40318	5105	6	the	the	DT
40318	5105	7	making	making	NN
40318	5105	8	of	of	IN
40318	5105	9	cheese	cheese	NN
40318	5105	10	in	in	IN
40318	5105	11	some	some	DT
40318	5105	12	form	form	NN
40318	5105	13	.	.	.
40318	5106	1	The	the	DT
40318	5106	2	actual	actual	JJ
40318	5106	3	costs	cost	NNS
40318	5106	4	of	of	IN
40318	5106	5	making	make	VBG
40318	5106	6	and	and	CC
40318	5106	7	selling	sell	VBG
40318	5106	8	cheese	cheese	NN
40318	5106	9	were	be	VBD
40318	5106	10	found	find	VBN
40318	5106	11	by	by	IN
40318	5106	12	the	the	DT
40318	5106	13	Wisconsin	Wisconsin	NNP
40318	5106	14	investigators	investigator	NNS
40318	5106	15	to	to	TO
40318	5106	16	vary	vary	VB
40318	5106	17	approximately	approximately	RB
40318	5106	18	as	as	IN
40318	5106	19	follows	follow	VBZ
40318	5106	20	:	:	:
40318	5106	21	(	(	-LRB-
40318	5106	22	1	1	LS
40318	5106	23	)	)	-RRB-
40318	5106	24	cost	cost	NN
40318	5106	25	of	of	IN
40318	5106	26	making	make	VBG
40318	5106	27	,	,	,
40318	5106	28	1.2	1.2	CD
40318	5106	29	to	to	TO
40318	5106	30	1.75	1.75	CD
40318	5106	31	cents	cent	NNS
40318	5106	32	;	;	,
40318	5106	33	(	(	-LRB-
40318	5106	34	2	2	LS
40318	5106	35	)	)	-RRB-
40318	5106	36	storage	storage	NN
40318	5106	37	,	,	,
40318	5106	38	1/8	1/8	CD
40318	5106	39	cent	cent	NN
40318	5106	40	a	a	DT
40318	5106	41	pound	pound	NN
40318	5106	42	a	a	DT
40318	5106	43	month	month	NN
40318	5106	44	,	,	,
40318	5106	45	or	or	CC
40318	5106	46	3/8	3/8	CD
40318	5106	47	to	to	IN
40318	5106	48	½	½	JJ
40318	5106	49	cent	cent	NN
40318	5106	50	for	for	IN
40318	5106	51	the	the	DT
40318	5106	52	season	season	NN
40318	5106	53	;	;	,
40318	5106	54	(	(	-LRB-
40318	5106	55	3	3	LS
40318	5106	56	)	)	-RRB-
40318	5106	57	transportation	transportation	NN
40318	5106	58	to	to	TO
40318	5106	59	distant	distant	JJ
40318	5106	60	points	point	NNS
40318	5106	61	,	,	,
40318	5106	62	$	$	$
40318	5106	63	.20	.20	CD
40318	5106	64	to	to	IN
40318	5106	65	$	$	$
40318	5106	66	2.50	2.50	CD
40318	5106	67	for	for	IN
40318	5106	68	100	100	CD
40318	5106	69	pounds	pound	NNS
40318	5106	70	according	accord	VBG
40318	5106	71	to	to	IN
40318	5106	72	distance	distance	NN
40318	5106	73	;	;	:
40318	5106	74	(	(	-LRB-
40318	5106	75	4	4	LS
40318	5106	76	)	)	-RRB-
40318	5106	77	the	the	DT
40318	5106	78	local	local	JJ
40318	5106	79	dealer	dealer	NN
40318	5106	80	,	,	,
40318	5106	81	about	about	RB
40318	5106	82	1	1	CD
40318	5106	83	cent	cent	NN
40318	5106	84	a	a	DT
40318	5106	85	pound	pound	NN
40318	5106	86	;	;	,
40318	5106	87	(	(	-LRB-
40318	5106	88	5	5	LS
40318	5106	89	)	)	-RRB-
40318	5106	90	the	the	DT
40318	5106	91	wholesale	wholesale	JJ
40318	5106	92	dealer	dealer	NN
40318	5106	93	,	,	,
40318	5106	94	2	2	CD
40318	5106	95	cents	cent	NNS
40318	5106	96	;	;	,
40318	5106	97	(	(	-LRB-
40318	5106	98	6	6	LS
40318	5106	99	)	)	-RRB-
40318	5106	100	the	the	DT
40318	5106	101	jobber	jobber	NN
40318	5106	102	or	or	CC
40318	5106	103	broker	broker	NN
40318	5106	104	who	who	WP
40318	5106	105	occasionally	occasionally	RB
40318	5106	106	intervenes	intervene	VBZ
40318	5106	107	,	,	,
40318	5106	108	about	about	RB
40318	5106	109	1/8	1/8	CD
40318	5106	110	to	to	IN
40318	5106	111	¼	¼	NNP
40318	5106	112	cent	cent	NN
40318	5106	113	;	;	:
40318	5106	114	and	and	CC
40318	5106	115	the	the	DT
40318	5106	116	retailer	retailer	NN
40318	5106	117	,	,	,
40318	5106	118	5.5	5.5	CD
40318	5106	119	to	to	TO
40318	5106	120	9	9	CD
40318	5106	121	cents	cent	NNS
40318	5106	122	.	.	.
40318	5107	1	The	the	DT
40318	5107	2	entire	entire	JJ
40318	5107	3	cost	cost	NN
40318	5107	4	of	of	IN
40318	5107	5	selling	sell	VBG
40318	5107	6	at	at	IN
40318	5107	7	the	the	DT
40318	5107	8	time	time	NN
40318	5107	9	this	this	DT
40318	5107	10	investigation	investigation	NN
40318	5107	11	was	be	VBD
40318	5107	12	made	make	VBN
40318	5107	13	represented	represented	JJ
40318	5107	14	about	about	RB
40318	5107	15	one	one	CD
40318	5107	16	-	-	HYPH
40318	5107	17	half	half	NN
40318	5107	18	of	of	IN
40318	5107	19	the	the	DT
40318	5107	20	retail	retail	JJ
40318	5107	21	price	price	NN
40318	5107	22	of	of	IN
40318	5107	23	the	the	DT
40318	5107	24	cheese	cheese	NN
40318	5107	25	.	.	.
40318	5108	1	The	the	DT
40318	5108	2	producer	producer	NN
40318	5108	3	of	of	IN
40318	5108	4	milk	milk	NN
40318	5108	5	received	receive	VBD
40318	5108	6	the	the	DT
40318	5108	7	other	other	JJ
40318	5108	8	half	half	NN
40318	5108	9	of	of	IN
40318	5108	10	that	that	DT
40318	5108	11	price	price	NN
40318	5108	12	.	.	.
40318	5109	1	+332	+332	NNP
40318	5109	2	.	.	.
40318	5110	1	Standards.+--Legal	Standards.+--Legal	NNP
40318	5110	2	standards	standard	NNS
40318	5110	3	in	in	IN
40318	5110	4	the	the	DT
40318	5110	5	United	United	NNP
40318	5110	6	States	States	NNP
40318	5110	7	are	be	VBP
40318	5110	8	thus	thus	RB
40318	5110	9	far	far	RB
40318	5110	10	largely	largely	RB
40318	5110	11	based	base	VBN
40318	5110	12	on	on	IN
40318	5110	13	the	the	DT
40318	5110	14	specifications	specification	NNS
40318	5110	15	of	of	IN
40318	5110	16	American	American	NNP
40318	5110	17	Cheddar	Cheddar	NNP
40318	5110	18	.	.	.
40318	5111	1	In	in	IN
40318	5111	2	so	so	RB
40318	5111	3	far	far	RB
40318	5111	4	as	as	IN
40318	5111	5	they	-PRON-	PRP
40318	5111	6	are	be	VBP
40318	5111	7	applied	apply	VBN
40318	5111	8	to	to	IN
40318	5111	9	other	other	JJ
40318	5111	10	products	product	NNS
40318	5111	11	,	,	,
40318	5111	12	they	-PRON-	PRP
40318	5111	13	operate	operate	VBP
40318	5111	14	merely	merely	RB
40318	5111	15	to	to	TO
40318	5111	16	prevent	prevent	VB
40318	5111	17	or	or	CC
40318	5111	18	reduce	reduce	VB
40318	5111	19	the	the	DT
40318	5111	20	use	use	NN
40318	5111	21	of	of	IN
40318	5111	22	skimmed	skim	VBN
40318	5111	23	-	-	HYPH
40318	5111	24	milk	milk	NN
40318	5111	25	.	.	.
40318	5112	1	The	the	DT
40318	5112	2	analyses	analysis	NNS
40318	5112	3	and	and	CC
40318	5112	4	limits	limit	NNS
40318	5112	5	proposed	propose	VBN
40318	5112	6	in	in	IN
40318	5112	7	the	the	DT
40318	5112	8	discussion	discussion	NN
40318	5112	9	of	of	IN
40318	5112	10	varieties	variety	NNS
40318	5112	11	or	or	CC
40318	5112	12	groups	group	NNS
40318	5112	13	in	in	IN
40318	5112	14	this	this	DT
40318	5112	15	book	book	NN
40318	5112	16	represent	represent	VBP
40318	5112	17	the	the	DT
40318	5112	18	range	range	NN
40318	5112	19	of	of	IN
40318	5112	20	composition	composition	NN
40318	5112	21	actually	actually	RB
40318	5112	22	known	know	VBN
40318	5112	23	to	to	TO
40318	5112	24	be	be	VB
40318	5112	25	associated	associate	VBN
40318	5112	26	with	with	IN
40318	5112	27	cheeses	cheese	NNS
40318	5112	28	of	of	IN
40318	5112	29	typical	typical	JJ
40318	5112	30	quality	quality	NN
40318	5112	31	.	.	.
40318	5113	1	Efforts	effort	NNS
40318	5113	2	are	be	VBP
40318	5113	3	now	now	RB
40318	5113	4	being	be	VBG
40318	5113	5	made	make	VBN
40318	5113	6	to	to	TO
40318	5113	7	establish	establish	VB
40318	5113	8	definitions	definition	NNS
40318	5113	9	and	and	CC
40318	5113	10	standards	standard	NNS
40318	5113	11	of	of	IN
40318	5113	12	composition	composition	NN
40318	5113	13	which	which	WDT
40318	5113	14	will	will	MD
40318	5113	15	limit	limit	VB
40318	5113	16	the	the	DT
40318	5113	17	use	use	NN
40318	5113	18	of	of	IN
40318	5113	19	cheese	cheese	NN
40318	5113	20	names	name	NNS
40318	5113	21	to	to	IN
40318	5113	22	products	product	NNS
40318	5113	23	conforming	conform	VBG
40318	5113	24	to	to	IN
40318	5113	25	the	the	DT
40318	5113	26	requirements	requirement	NNS
40318	5113	27	for	for	IN
40318	5113	28	such	such	JJ
40318	5113	29	varieties	variety	NNS
40318	5113	30	.	.	.
40318	5114	1	Practically	practically	RB
40318	5114	2	the	the	DT
40318	5114	3	only	only	JJ
40318	5114	4	federal	federal	JJ
40318	5114	5	requirement	requirement	NN
40318	5114	6	thus	thus	RB
40318	5114	7	far	far	RB
40318	5114	8	enforced	enforce	VBN
40318	5114	9	in	in	IN
40318	5114	10	the	the	DT
40318	5114	11	United	United	NNP
40318	5114	12	States	States	NNP
40318	5114	13	is	be	VBZ
40318	5114	14	that	that	IN
40318	5114	15	50	50	CD
40318	5114	16	per	per	IN
40318	5114	17	cent	cent	NN
40318	5114	18	of	of	IN
40318	5114	19	the	the	DT
40318	5114	20	water	water	NN
40318	5114	21	-	-	HYPH
40318	5114	22	free	free	JJ
40318	5114	23	substance	substance	NN
40318	5114	24	of	of	IN
40318	5114	25	the	the	DT
40318	5114	26	cheese	cheese	NN
40318	5114	27	must	must	MD
40318	5114	28	be	be	VB
40318	5114	29	milk	milk	NN
40318	5114	30	-	-	HYPH
40318	5114	31	fat	fat	JJ
40318	5114	32	.	.	.
40318	5115	1	Various	various	JJ
40318	5115	2	states	state	NNS
40318	5115	3	have	have	VBP
40318	5115	4	local	local	JJ
40318	5115	5	requirements	requirement	NNS
40318	5115	6	but	but	CC
40318	5115	7	most	most	JJS
40318	5115	8	of	of	IN
40318	5115	9	them	-PRON-	PRP
40318	5115	10	include	include	VBP
40318	5115	11	the	the	DT
40318	5115	12	federal	federal	JJ
40318	5115	13	rule	rule	NN
40318	5115	14	as	as	IN
40318	5115	15	to	to	IN
40318	5115	16	fat	fat	NN
40318	5115	17	.	.	.
40318	5116	1	New	New	NNP
40318	5116	2	York	York	NNP
40318	5116	3	and	and	CC
40318	5116	4	Wisconsin	Wisconsin	NNP
40318	5116	5	now	now	RB
40318	5116	6	restrict	restrict	VBP
40318	5116	7	the	the	DT
40318	5116	8	amount	amount	NN
40318	5116	9	of	of	IN
40318	5116	10	water	water	NN
40318	5116	11	in	in	IN
40318	5116	12	Cheddar	Cheddar	NNP
40318	5116	13	cheese	cheese	NN
40318	5116	14	to	to	IN
40318	5116	15	40	40	CD
40318	5116	16	per	per	NN
40318	5116	17	cent	cent	NN
40318	5116	18	.	.	.
40318	5117	1	Most	Most	JJS
40318	5117	2	states	state	NNS
40318	5117	3	have	have	VBP
40318	5117	4	laws	law	NNS
40318	5117	5	regulating	regulate	VBG
40318	5117	6	the	the	DT
40318	5117	7	manufacture	manufacture	NN
40318	5117	8	and	and	CC
40318	5117	9	sale	sale	NN
40318	5117	10	of	of	IN
40318	5117	11	skimmed	skim	VBN
40318	5117	12	-	-	HYPH
40318	5117	13	milk	milk	NN
40318	5117	14	cheese	cheese	NN
40318	5117	15	.	.	.
40318	5118	1	+333	+333	NN
40318	5118	2	.	.	.
40318	5119	1	Laws	law	NNS
40318	5119	2	relating	relate	VBG
40318	5119	3	to	to	IN
40318	5119	4	cheese	cheese	NN
40318	5119	5	marketing.+--A	marketing.+--A	NNP
40318	5119	6	cheese	cheese	NN
40318	5119	7	of	of	IN
40318	5119	8	foreign	foreign	JJ
40318	5119	9	origin	origin	NN
40318	5119	10	if	if	IN
40318	5119	11	made	make	VBN
40318	5119	12	in	in	IN
40318	5119	13	this	this	DT
40318	5119	14	country	country	NN
40318	5119	15	must	must	MD
40318	5119	16	be	be	VB
40318	5119	17	branded	brand	VBN
40318	5119	18	to	to	TO
40318	5119	19	show	show	VB
40318	5119	20	that	that	IN
40318	5119	21	it	-PRON-	PRP
40318	5119	22	is	be	VBZ
40318	5119	23	not	not	RB
40318	5119	24	imported	import	VBN
40318	5119	25	.	.	.
40318	5120	1	For	for	IN
40318	5120	2	example	example	NN
40318	5120	3	,	,	,
40318	5120	4	Camembert	Camembert	NNP
40318	5120	5	made	make	VBD
40318	5120	6	in	in	IN
40318	5120	7	America	America	NNP
40318	5120	8	is	be	VBZ
40318	5120	9	labeled	label	VBN
40318	5120	10	Domestic	Domestic	NNP
40318	5120	11	Camembert	Camembert	NNP
40318	5120	12	.	.	.
40318	5121	1	Some	some	DT
40318	5121	2	manufacturers	manufacturer	NNS
40318	5121	3	call	call	VBP
40318	5121	4	it	-PRON-	PRP
40318	5121	5	Camembert	Camembert	NNP
40318	5121	6	type	type	NN
40318	5121	7	of	of	IN
40318	5121	8	cheese	cheese	NN
40318	5121	9	.	.	.
40318	5122	1	The	the	DT
40318	5122	2	same	same	JJ
40318	5122	3	applies	apply	VBZ
40318	5122	4	to	to	IN
40318	5122	5	other	other	JJ
40318	5122	6	varieties	variety	NNS
40318	5122	7	of	of	IN
40318	5122	8	foreign	foreign	JJ
40318	5122	9	cheese	cheese	NN
40318	5122	10	.	.	.
40318	5123	1	If	if	IN
40318	5123	2	a	a	DT
40318	5123	3	variety	variety	NN
40318	5123	4	is	be	VBZ
40318	5123	5	made	make	VBN
40318	5123	6	under	under	IN
40318	5123	7	a	a	DT
40318	5123	8	trade	trade	NN
40318	5123	9	-	-	HYPH
40318	5123	10	marked	mark	VBN
40318	5123	11	name	name	NN
40318	5123	12	,	,	,
40318	5123	13	this	this	DT
40318	5123	14	prevents	prevent	VBZ
40318	5123	15	any	any	DT
40318	5123	16	other	other	JJ
40318	5123	17	manufacturer	manufacturer	NN
40318	5123	18	from	from	IN
40318	5123	19	using	use	VBG
40318	5123	20	that	that	DT
40318	5123	21	name	name	NN
40318	5123	22	.	.	.
40318	5124	1	For	for	IN
40318	5124	2	example	example	NN
40318	5124	3	,	,	,
40318	5124	4	a	a	DT
40318	5124	5	concern	concern	NN
40318	5124	6	may	may	MD
40318	5124	7	make	make	VB
40318	5124	8	"	"	``
40318	5124	9	Philadelphia	Philadelphia	NNP
40318	5124	10	"	"	''
40318	5124	11	cream	cream	NN
40318	5124	12	cheese	cheese	NN
40318	5124	13	;	;	:
40318	5124	14	other	other	JJ
40318	5124	15	concerns	concern	NNS
40318	5124	16	may	may	MD
40318	5124	17	make	make	VB
40318	5124	18	cream	cream	NN
40318	5124	19	cheese	cheese	NN
40318	5124	20	,	,	,
40318	5124	21	but	but	CC
40318	5124	22	they	-PRON-	PRP
40318	5124	23	must	must	MD
40318	5124	24	call	call	VB
40318	5124	25	it	-PRON-	PRP
40318	5124	26	by	by	IN
40318	5124	27	some	some	DT
40318	5124	28	other	other	JJ
40318	5124	29	name	name	NN
40318	5124	30	.	.	.
40318	5125	1	The	the	DT
40318	5125	2	committee	committee	NN
40318	5125	3	on	on	IN
40318	5125	4	definitions	definition	NNS
40318	5125	5	and	and	CC
40318	5125	6	standards	standard	NNS
40318	5125	7	for	for	IN
40318	5125	8	the	the	DT
40318	5125	9	Association	Association	NNP
40318	5125	10	of	of	IN
40318	5125	11	Official	Official	NNP
40318	5125	12	Agricultural	Agricultural	NNP
40318	5125	13	Chemists	Chemists	NNPS
40318	5125	14	has	have	VBZ
40318	5125	15	now	now	RB
40318	5125	16	undertaken	undertake	VBN
40318	5125	17	to	to	TO
40318	5125	18	define	define	VB
40318	5125	19	the	the	DT
40318	5125	20	proper	proper	JJ
40318	5125	21	use	use	NN
40318	5125	22	of	of	IN
40318	5125	23	type	type	NN
40318	5125	24	names	name	NNS
40318	5125	25	.	.	.
40318	5126	1	This	this	DT
40318	5126	2	is	be	VBZ
40318	5126	3	intended	intend	VBN
40318	5126	4	to	to	TO
40318	5126	5	determine	determine	VB
40318	5126	6	the	the	DT
40318	5126	7	proper	proper	JJ
40318	5126	8	limits	limit	NNS
40318	5126	9	of	of	IN
40318	5126	10	composition	composition	NN
40318	5126	11	of	of	IN
40318	5126	12	cheeses	cheese	NNS
40318	5126	13	in	in	IN
40318	5126	14	each	each	DT
40318	5126	15	variety	variety	NN
40318	5126	16	and	and	CC
40318	5126	17	such	such	JJ
40318	5126	18	essentials	essential	NNS
40318	5126	19	of	of	IN
40318	5126	20	physical	physical	JJ
40318	5126	21	identification	identification	NN
40318	5126	22	as	as	IN
40318	5126	23	will	will	MD
40318	5126	24	insure	insure	VB
40318	5126	25	the	the	DT
40318	5126	26	proper	proper	JJ
40318	5126	27	use	use	NN
40318	5126	28	of	of	IN
40318	5126	29	these	these	DT
40318	5126	30	names	name	NNS
40318	5126	31	.	.	.
40318	5127	1	Certain	certain	JJ
40318	5127	2	states	state	NNS
40318	5127	3	have	have	VBP
40318	5127	4	laws	law	NNS
40318	5127	5	which	which	WDT
40318	5127	6	relate	relate	VBP
40318	5127	7	to	to	IN
40318	5127	8	the	the	DT
40318	5127	9	branding	branding	NN
40318	5127	10	of	of	IN
40318	5127	11	the	the	DT
40318	5127	12	cheese	cheese	NN
40318	5127	13	to	to	TO
40318	5127	14	denote	denote	VB
40318	5127	15	quality	quality	NN
40318	5127	16	.	.	.
40318	5128	1	If	if	IN
40318	5128	2	the	the	DT
40318	5128	3	cheese	cheese	NN
40318	5128	4	is	be	VBZ
40318	5128	5	made	make	VBN
40318	5128	6	from	from	IN
40318	5128	7	whole	whole	JJ
40318	5128	8	milk	milk	NN
40318	5128	9	,	,	,
40318	5128	10	a	a	DT
40318	5128	11	brand	brand	NN
40318	5128	12	may	may	MD
40318	5128	13	be	be	VB
40318	5128	14	applied	apply	VBN
40318	5128	15	to	to	TO
40318	5128	16	show	show	VB
40318	5128	17	this	this	DT
40318	5128	18	fact	fact	NN
40318	5128	19	.	.	.
40318	5129	1	This	this	DT
40318	5129	2	is	be	VBZ
40318	5129	3	usually	usually	RB
40318	5129	4	called	call	VBN
40318	5129	5	the	the	DT
40318	5129	6	state	state	NN
40318	5129	7	brand	brand	NN
40318	5129	8	.	.	.
40318	5130	1	If	if	IN
40318	5130	2	made	make	VBN
40318	5130	3	from	from	IN
40318	5130	4	skimmed	skimmed	NN
40318	5130	5	-	-	HYPH
40318	5130	6	milk	milk	NN
40318	5130	7	,	,	,
40318	5130	8	the	the	DT
40318	5130	9	cheese	cheese	NN
40318	5130	10	must	must	MD
40318	5130	11	be	be	VB
40318	5130	12	branded	brand	VBN
40318	5130	13	to	to	TO
40318	5130	14	show	show	VB
40318	5130	15	this	this	DT
40318	5130	16	.	.	.
40318	5131	1	The	the	DT
40318	5131	2	following[140	following[140	NN
40318	5131	3	]	]	-RRB-
40318	5131	4	illustrate	illustrate	VB
40318	5131	5	the	the	DT
40318	5131	6	laws	law	NNS
40318	5131	7	relating	relate	VBG
40318	5131	8	to	to	IN
40318	5131	9	the	the	DT
40318	5131	10	state	state	NN
40318	5131	11	brand	brand	NN
40318	5131	12	and	and	CC
40318	5131	13	skimmed	skim	VBN
40318	5131	14	-	-	HYPH
40318	5131	15	milk	milk	NN
40318	5131	16	cheese	cheese	NN
40318	5131	17	:	:	:
40318	5131	18	Sec	Sec	NNP
40318	5131	19	.	.	.
40318	5132	1	48	48	CD
40318	5132	2	.	.	.
40318	5133	1	Manufacturer	Manufacturer	NNP
40318	5133	2	's	's	POS
40318	5133	3	brand	brand	NN
40318	5133	4	of	of	IN
40318	5133	5	cheese	cheese	NN
40318	5133	6	.	.	.
40318	5134	1	"	"	``
40318	5134	2	Every	every	DT
40318	5134	3	manufacturer	manufacturer	NN
40318	5134	4	of	of	IN
40318	5134	5	whole	whole	JJ
40318	5134	6	-	-	HYPH
40318	5134	7	milk	milk	NN
40318	5134	8	cheese	cheese	NN
40318	5134	9	may	may	MD
40318	5134	10	put	put	VB
40318	5134	11	a	a	DT
40318	5134	12	brand	brand	NN
40318	5134	13	or	or	CC
40318	5134	14	label	label	NN
40318	5134	15	upon	upon	IN
40318	5134	16	such	such	JJ
40318	5134	17	cheese	cheese	NN
40318	5134	18	indicating	indicate	VBG
40318	5134	19	'	'	``
40318	5134	20	whole	whole	JJ
40318	5134	21	-	-	HYPH
40318	5134	22	milk	milk	NN
40318	5134	23	cheese	cheese	NN
40318	5134	24	'	'	''
40318	5134	25	and	and	CC
40318	5134	26	the	the	DT
40318	5134	27	date	date	NN
40318	5134	28	of	of	IN
40318	5134	29	the	the	DT
40318	5134	30	month	month	NN
40318	5134	31	and	and	CC
40318	5134	32	year	year	NN
40318	5134	33	when	when	WRB
40318	5134	34	made	make	VBN
40318	5134	35	;	;	:
40318	5134	36	and	and	CC
40318	5134	37	no	no	DT
40318	5134	38	person	person	NN
40318	5134	39	shall	shall	MD
40318	5134	40	use	use	VB
40318	5134	41	such	such	PDT
40318	5134	42	a	a	DT
40318	5134	43	brand	brand	NN
40318	5134	44	or	or	CC
40318	5134	45	label	label	NN
40318	5134	46	upon	upon	IN
40318	5134	47	any	any	DT
40318	5134	48	cheese	cheese	NN
40318	5134	49	made	make	VBN
40318	5134	50	from	from	IN
40318	5134	51	milk	milk	NN
40318	5134	52	from	from	IN
40318	5134	53	which	which	WDT
40318	5134	54	any	any	DT
40318	5134	55	of	of	IN
40318	5134	56	the	the	DT
40318	5134	57	cream	cream	NN
40318	5134	58	has	have	VBZ
40318	5134	59	been	be	VBN
40318	5134	60	taken	take	VBN
40318	5134	61	.	.	.
40318	5135	1	The	the	DT
40318	5135	2	Commissioner	Commissioner	NNP
40318	5135	3	of	of	IN
40318	5135	4	Agriculture	Agriculture	NNP
40318	5135	5	shall	shall	MD
40318	5135	6	procure	procure	VB
40318	5135	7	and	and	CC
40318	5135	8	issue	issue	VB
40318	5135	9	to	to	IN
40318	5135	10	the	the	DT
40318	5135	11	cheese	cheese	NN
40318	5135	12	manufacturers	manufacturer	NNS
40318	5135	13	of	of	IN
40318	5135	14	the	the	DT
40318	5135	15	state	state	NN
40318	5135	16	,	,	,
40318	5135	17	on	on	IN
40318	5135	18	proper	proper	JJ
40318	5135	19	application	application	NN
40318	5135	20	therefor	therefor	IN
40318	5135	21	,	,	,
40318	5135	22	and	and	CC
40318	5135	23	under	under	IN
40318	5135	24	such	such	JJ
40318	5135	25	regulations	regulation	NNS
40318	5135	26	as	as	IN
40318	5135	27	to	to	IN
40318	5135	28	the	the	DT
40318	5135	29	custody	custody	NN
40318	5135	30	and	and	CC
40318	5135	31	use	use	VB
40318	5135	32	thereof	thereof	RB
40318	5135	33	as	as	IN
40318	5135	34	he	-PRON-	PRP
40318	5135	35	may	may	MD
40318	5135	36	prescribe	prescribe	VB
40318	5135	37	,	,	,
40318	5135	38	a	a	DT
40318	5135	39	uniform	uniform	JJ
40318	5135	40	stencil	stencil	NN
40318	5135	41	brand	brand	NN
40318	5135	42	or	or	CC
40318	5135	43	labels	label	NNS
40318	5135	44	bearing	bear	VBG
40318	5135	45	a	a	DT
40318	5135	46	suitable	suitable	JJ
40318	5135	47	device	device	NN
40318	5135	48	or	or	CC
40318	5135	49	motto	motto	NN
40318	5135	50	,	,	,
40318	5135	51	and	and	CC
40318	5135	52	the	the	DT
40318	5135	53	words	word	NNS
40318	5135	54	'	'	POS
40318	5135	55	New	New	NNP
40318	5135	56	York	York	NNP
40318	5135	57	state	state	NN
40318	5135	58	whole	whole	JJ
40318	5135	59	-	-	HYPH
40318	5135	60	milk	milk	NN
40318	5135	61	cheese	cheese	NN
40318	5135	62	.	.	.
40318	5135	63	'	'	''
40318	5136	1	Every	every	DT
40318	5136	2	such	such	JJ
40318	5136	3	brand	brand	NN
40318	5136	4	or	or	CC
40318	5136	5	label	label	NN
40318	5136	6	shall	shall	MD
40318	5136	7	be	be	VB
40318	5136	8	used	use	VBN
40318	5136	9	upon	upon	IN
40318	5136	10	the	the	DT
40318	5136	11	outside	outside	NN
40318	5136	12	of	of	IN
40318	5136	13	the	the	DT
40318	5136	14	cheese	cheese	NN
40318	5136	15	and	and	CC
40318	5136	16	shall	shall	MD
40318	5136	17	bear	bear	VB
40318	5136	18	a	a	DT
40318	5136	19	different	different	JJ
40318	5136	20	number	number	NN
40318	5136	21	for	for	IN
40318	5136	22	each	each	DT
40318	5136	23	separate	separate	JJ
40318	5136	24	factory	factory	NN
40318	5136	25	.	.	.
40318	5137	1	The	the	DT
40318	5137	2	commissioner	commissioner	NN
40318	5137	3	shall	shall	MD
40318	5137	4	keep	keep	VB
40318	5137	5	a	a	DT
40318	5137	6	book	book	NN
40318	5137	7	,	,	,
40318	5137	8	in	in	IN
40318	5137	9	which	which	WDT
40318	5137	10	shall	shall	MD
40318	5137	11	be	be	VB
40318	5137	12	registered	register	VBN
40318	5137	13	the	the	DT
40318	5137	14	name	name	NN
40318	5137	15	,	,	,
40318	5137	16	location	location	NN
40318	5137	17	and	and	CC
40318	5137	18	number	number	NN
40318	5137	19	of	of	IN
40318	5137	20	each	each	DT
40318	5137	21	manufactory	manufactory	NN
40318	5137	22	using	use	VBG
40318	5137	23	the	the	DT
40318	5137	24	brands	brand	NNS
40318	5137	25	or	or	CC
40318	5137	26	labels	label	NNS
40318	5137	27	,	,	,
40318	5137	28	and	and	CC
40318	5137	29	the	the	DT
40318	5137	30	name	name	NN
40318	5137	31	or	or	CC
40318	5137	32	names	name	NNS
40318	5137	33	of	of	IN
40318	5137	34	the	the	DT
40318	5137	35	persons	person	NNS
40318	5137	36	at	at	IN
40318	5137	37	each	each	DT
40318	5137	38	manufactory	manufactory	NN
40318	5137	39	authorized	authorize	VBN
40318	5137	40	to	to	TO
40318	5137	41	use	use	VB
40318	5137	42	the	the	DT
40318	5137	43	same	same	JJ
40318	5137	44	.	.	.
40318	5138	1	No	no	DT
40318	5138	2	such	such	JJ
40318	5138	3	brand	brand	NN
40318	5138	4	or	or	CC
40318	5138	5	labels	label	NNS
40318	5138	6	shall	shall	MD
40318	5138	7	be	be	VB
40318	5138	8	used	use	VBN
40318	5138	9	upon	upon	IN
40318	5138	10	any	any	DT
40318	5138	11	other	other	JJ
40318	5138	12	than	than	IN
40318	5138	13	whole	whole	JJ
40318	5138	14	-	-	HYPH
40318	5138	15	milk	milk	NN
40318	5138	16	cheese	cheese	NN
40318	5138	17	or	or	CC
40318	5138	18	packages	package	NNS
40318	5138	19	containing	contain	VBG
40318	5138	20	the	the	DT
40318	5138	21	same	same	JJ
40318	5138	22	.	.	.
40318	5139	1	(	(	-LRB-
40318	5139	2	As	as	IN
40318	5139	3	amended	amend	VBN
40318	5139	4	by	by	IN
40318	5139	5	chapter	chapter	NN
40318	5139	6	207	207	CD
40318	5139	7	of	of	IN
40318	5139	8	the	the	DT
40318	5139	9	Laws	Laws	NNPS
40318	5139	10	of	of	IN
40318	5139	11	1910	1910	CD
40318	5139	12	.	.	.
40318	5139	13	)	)	-RRB-
40318	5140	1	Sec	Sec	NNP
40318	5140	2	.	.	.
40318	5141	1	49	49	CD
40318	5141	2	.	.	.
40318	5142	1	Use	use	NN
40318	5142	2	of	of	IN
40318	5142	3	false	false	JJ
40318	5142	4	brand	brand	NN
40318	5142	5	prohibited	prohibit	VBD
40318	5142	6	;	;	,
40318	5142	7	branding	brand	VBG
40318	5142	8	of	of	IN
40318	5142	9	skim	skim	NN
40318	5142	10	-	-	HYPH
40318	5142	11	milk	milk	NN
40318	5142	12	cheese	cheese	NN
40318	5142	13	regulated	regulate	VBD
40318	5142	14	.	.	.
40318	5143	1	No	no	DT
40318	5143	2	person	person	NN
40318	5143	3	shall	shall	MD
40318	5143	4	offer	offer	VB
40318	5143	5	,	,	,
40318	5143	6	sell	sell	VB
40318	5143	7	or	or	CC
40318	5143	8	expose	expose	VB
40318	5143	9	for	for	IN
40318	5143	10	sale	sale	NN
40318	5143	11	,	,	,
40318	5143	12	in	in	IN
40318	5143	13	any	any	DT
40318	5143	14	package	package	NN
40318	5143	15	,	,	,
40318	5143	16	butter	butter	NN
40318	5143	17	or	or	CC
40318	5143	18	cheese	cheese	NN
40318	5143	19	which	which	WDT
40318	5143	20	is	be	VBZ
40318	5143	21	falsely	falsely	RB
40318	5143	22	branded	brand	VBN
40318	5143	23	or	or	CC
40318	5143	24	labeled	label	VBN
40318	5143	25	.	.	.
40318	5144	1	No	no	DT
40318	5144	2	person	person	NN
40318	5144	3	shall	shall	MD
40318	5144	4	sell	sell	VB
40318	5144	5	,	,	,
40318	5144	6	offer	offer	VB
40318	5144	7	or	or	CC
40318	5144	8	expose	expose	VB
40318	5144	9	for	for	IN
40318	5144	10	sale	sale	NN
40318	5144	11	cheese	cheese	NN
40318	5144	12	commonly	commonly	RB
40318	5144	13	known	know	VBN
40318	5144	14	as	as	IN
40318	5144	15	Cheddar	Cheddar	NNP
40318	5144	16	cheese	cheese	NN
40318	5144	17	made	make	VBN
40318	5144	18	from	from	IN
40318	5144	19	skimmed	skim	VBN
40318	5144	20	or	or	CC
40318	5144	21	partially	partially	RB
40318	5144	22	skimmed	skim	VBN
40318	5144	23	milk	milk	NN
40318	5144	24	unless	unless	IN
40318	5144	25	the	the	DT
40318	5144	26	same	same	JJ
40318	5144	27	is	be	VBZ
40318	5144	28	branded	brand	VBN
40318	5144	29	to	to	TO
40318	5144	30	show	show	VB
40318	5144	31	that	that	IN
40318	5144	32	it	-PRON-	PRP
40318	5144	33	is	be	VBZ
40318	5144	34	skim	skim	NN
40318	5144	35	-	-	HYPH
40318	5144	36	milk	milk	NN
40318	5144	37	cheese	cheese	NN
40318	5144	38	.	.	.
40318	5145	1	All	all	DT
40318	5145	2	such	such	JJ
40318	5145	3	cheese	cheese	NN
40318	5145	4	so	so	RB
40318	5145	5	sold	sell	VBN
40318	5145	6	,	,	,
40318	5145	7	offered	offer	VBN
40318	5145	8	or	or	CC
40318	5145	9	exposed	expose	VBN
40318	5145	10	for	for	IN
40318	5145	11	sale	sale	NN
40318	5145	12	shall	shall	MD
40318	5145	13	be	be	VB
40318	5145	14	branded	brand	VBN
40318	5145	15	with	with	IN
40318	5145	16	the	the	DT
40318	5145	17	words	word	NNS
40318	5145	18	'	'	POS
40318	5145	19	skim	skim	NN
40318	5145	20	-	-	HYPH
40318	5145	21	milk	milk	NN
40318	5145	22	cheese	cheese	NN
40318	5145	23	,	,	,
40318	5145	24	'	'	''
40318	5145	25	or	or	CC
40318	5145	26	if	if	IN
40318	5145	27	such	such	JJ
40318	5145	28	cheese	cheese	NN
40318	5145	29	contains	contain	VBZ
40318	5145	30	thirteen	thirteen	CD
40318	5145	31	per	per	IN
40318	5145	32	centum	centum	NN
40318	5145	33	of	of	IN
40318	5145	34	milk	milk	NN
40318	5145	35	fat	fat	NN
40318	5145	36	or	or	CC
40318	5145	37	over	over	RB
40318	5145	38	,	,	,
40318	5145	39	it	-PRON-	PRP
40318	5145	40	may	may	MD
40318	5145	41	be	be	VB
40318	5145	42	branded	brand	VBN
40318	5145	43	'	'	POS
40318	5145	44	medium	medium	JJ
40318	5145	45	skim	skim	NN
40318	5145	46	-	-	HYPH
40318	5145	47	milk	milk	NN
40318	5145	48	cheese	cheese	NN
40318	5145	49	,	,	,
40318	5145	50	'	'	''
40318	5145	51	or	or	CC
40318	5145	52	if	if	IN
40318	5145	53	it	-PRON-	PRP
40318	5145	54	contains	contain	VBZ
40318	5145	55	eighteen	eighteen	CD
40318	5145	56	per	per	IN
40318	5145	57	centum	centum	NN
40318	5145	58	of	of	IN
40318	5145	59	milk	milk	NN
40318	5145	60	fat	fat	NN
40318	5145	61	or	or	CC
40318	5145	62	over	over	RB
40318	5145	63	,	,	,
40318	5145	64	it	-PRON-	PRP
40318	5145	65	may	may	MD
40318	5145	66	be	be	VB
40318	5145	67	branded	brand	VBN
40318	5145	68	'	'	``
40318	5145	69	special	special	JJ
40318	5145	70	skim	skim	NN
40318	5145	71	-	-	HYPH
40318	5145	72	milk	milk	NN
40318	5145	73	cheese	cheese	NN
40318	5145	74	.	.	.
40318	5145	75	'	'	''
40318	5146	1	Such	such	JJ
40318	5146	2	branding	branding	NN
40318	5146	3	shall	shall	MD
40318	5146	4	be	be	VB
40318	5146	5	upon	upon	IN
40318	5146	6	the	the	DT
40318	5146	7	sides	side	NNS
40318	5146	8	of	of	IN
40318	5146	9	both	both	PDT
40318	5146	10	the	the	DT
40318	5146	11	cheese	cheese	NN
40318	5146	12	and	and	CC
40318	5146	13	the	the	DT
40318	5146	14	container	container	NN
40318	5146	15	.	.	.
40318	5147	1	The	the	DT
40318	5147	2	branding	brand	VBG
40318	5147	3	herein	herein	NN
40318	5147	4	provided	provide	VBN
40318	5147	5	shall	shall	MD
40318	5147	6	be	be	VB
40318	5147	7	in	in	IN
40318	5147	8	block	block	NN
40318	5147	9	letters	letter	NNS
40318	5147	10	at	at	IN
40318	5147	11	least	least	JJS
40318	5147	12	one	one	CD
40318	5147	13	-	-	HYPH
40318	5147	14	half	half	NN
40318	5147	15	an	an	DT
40318	5147	16	inch	inch	NN
40318	5147	17	square	square	NN
40318	5147	18	.	.	.
40318	5148	1	(	(	-LRB-
40318	5148	2	As	as	IN
40318	5148	3	amended	amend	VBN
40318	5148	4	by	by	IN
40318	5148	5	chapter	chapter	NN
40318	5148	6	456	456	CD
40318	5148	7	of	of	IN
40318	5148	8	the	the	DT
40318	5148	9	Laws	Laws	NNPS
40318	5148	10	of	of	IN
40318	5148	11	1913	1913	CD
40318	5148	12	.	.	.
40318	5148	13	)	)	-RRB-
40318	5148	14	"	"	''
40318	5149	1	Filled	fill	VBN
40318	5149	2	cheeses	cheese	NNS
40318	5149	3	are	be	VBP
40318	5149	4	those	those	DT
40318	5149	5	from	from	IN
40318	5149	6	which	which	WDT
40318	5149	7	the	the	DT
40318	5149	8	milk	milk	NN
40318	5149	9	-	-	HYPH
40318	5149	10	fat	fat	NN
40318	5149	11	has	have	VBZ
40318	5149	12	been	be	VBN
40318	5149	13	removed	remove	VBN
40318	5149	14	and	and	CC
40318	5149	15	other	other	JJ
40318	5149	16	animal	animal	NN
40318	5149	17	fats	fat	NNS
40318	5149	18	substituted	substitute	VBN
40318	5149	19	.	.	.
40318	5150	1	The	the	DT
40318	5150	2	laws	law	NNS
40318	5150	3	of	of	IN
40318	5150	4	some	some	DT
40318	5150	5	states	state	NNS
40318	5150	6	prohibit	prohibit	VBP
40318	5150	7	the	the	DT
40318	5150	8	manufacture	manufacture	NN
40318	5150	9	of	of	IN
40318	5150	10	this	this	DT
40318	5150	11	product	product	NN
40318	5150	12	.	.	.
40318	5151	1	The	the	DT
40318	5151	2	federal	federal	JJ
40318	5151	3	law	law	NN
40318	5151	4	relating	relate	VBG
40318	5151	5	to	to	IN
40318	5151	6	filled	fill	VBN
40318	5151	7	cheese	cheese	NN
40318	5151	8	permits	permit	VBZ
40318	5151	9	its	-PRON-	PRP$
40318	5151	10	manufacture	manufacture	NN
40318	5151	11	under	under	IN
40318	5151	12	license	license	NN
40318	5151	13	,	,	,
40318	5151	14	taxes	taxis	NNS
40318	5151	15	and	and	CC
40318	5151	16	government	government	NN
40318	5151	17	inspection	inspection	NN
40318	5151	18	.	.	.
40318	5152	1	The	the	DT
40318	5152	2	various	various	JJ
40318	5152	3	states	state	NNS
40318	5152	4	have	have	VBP
40318	5152	5	laws	law	NNS
40318	5152	6	regulating	regulate	VBG
40318	5152	7	the	the	DT
40318	5152	8	length	length	NN
40318	5152	9	of	of	IN
40318	5152	10	time	time	NN
40318	5152	11	that	that	WDT
40318	5152	12	the	the	DT
40318	5152	13	cheese	cheese	NN
40318	5152	14	may	may	MD
40318	5152	15	be	be	VB
40318	5152	16	held	hold	VBN
40318	5152	17	in	in	IN
40318	5152	18	cold	cold	JJ
40318	5152	19	storage	storage	NN
40318	5152	20	.	.	.
40318	5153	1	Another	another	DT
40318	5153	2	important	important	JJ
40318	5153	3	law	law	NN
40318	5153	4	in	in	IN
40318	5153	5	some	some	DT
40318	5153	6	states	state	NNS
40318	5153	7	requires	require	VBZ
40318	5153	8	the	the	DT
40318	5153	9	cheese	cheese	NN
40318	5153	10	-	-	HYPH
40318	5153	11	maker	maker	NN
40318	5153	12	to	to	TO
40318	5153	13	have	have	VB
40318	5153	14	a	a	DT
40318	5153	15	license	license	NN
40318	5153	16	.	.	.
40318	5154	1	He	-PRON-	PRP
40318	5154	2	must	must	MD
40318	5154	3	pass	pass	VB
40318	5154	4	an	an	DT
40318	5154	5	examination	examination	NN
40318	5154	6	to	to	TO
40318	5154	7	show	show	VB
40318	5154	8	that	that	IN
40318	5154	9	the	the	DT
40318	5154	10	principles	principle	NNS
40318	5154	11	and	and	CC
40318	5154	12	practices	practice	NNS
40318	5154	13	of	of	IN
40318	5154	14	cheese	cheese	NN
40318	5154	15	-	-	HYPH
40318	5154	16	making	making	NN
40318	5154	17	are	be	VBP
40318	5154	18	understood	understand	VBN
40318	5154	19	.	.	.
40318	5155	1	CHAPTER	CHAPTER	NNP
40318	5155	2	XXI	XXI	NNP
40318	5155	3	_	_	NNP
40318	5155	4	CHEESE	CHEESE	NNP
40318	5155	5	IN	in	IN
40318	5155	6	THE	the	DT
40318	5155	7	HOUSEHOLD	household	NN
40318	5155	8	_	_	XX
40318	5155	9	Although	although	IN
40318	5155	10	cheese	cheese	NN
40318	5155	11	in	in	IN
40318	5155	12	some	some	DT
40318	5155	13	form	form	NN
40318	5155	14	is	be	VBZ
40318	5155	15	familiar	familiar	JJ
40318	5155	16	to	to	IN
40318	5155	17	every	every	DT
40318	5155	18	household	household	NN
40318	5155	19	,	,	,
40318	5155	20	it	-PRON-	PRP
40318	5155	21	has	have	VBZ
40318	5155	22	been	be	VBN
40318	5155	23	widely	widely	RB
40318	5155	24	regarded	regard	VBN
40318	5155	25	in	in	IN
40318	5155	26	America	America	NNP
40318	5155	27	as	as	IN
40318	5155	28	an	an	DT
40318	5155	29	accessory	accessory	NN
40318	5155	30	,	,	,
40318	5155	31	almost	almost	RB
40318	5155	32	a	a	DT
40318	5155	33	condimental	condimental	JJ
40318	5155	34	substance	substance	NN
40318	5155	35	rather	rather	RB
40318	5155	36	than	than	IN
40318	5155	37	as	as	IN
40318	5155	38	a	a	DT
40318	5155	39	staple	staple	JJ
40318	5155	40	food	food	NN
40318	5155	41	worthy	worthy	JJ
40318	5155	42	of	of	IN
40318	5155	43	comparison	comparison	NN
40318	5155	44	with	with	IN
40318	5155	45	meat	meat	NN
40318	5155	46	or	or	CC
40318	5155	47	eggs	egg	NNS
40318	5155	48	.	.	.
40318	5156	1	Statistics	statistic	NNS
40318	5156	2	of	of	IN
40318	5156	3	the	the	DT
40318	5156	4	annual	annual	JJ
40318	5156	5	production	production	NN
40318	5156	6	,	,	,
40318	5156	7	importation	importation	NN
40318	5156	8	and	and	CC
40318	5156	9	exportation	exportation	NN
40318	5156	10	of	of	IN
40318	5156	11	cheese	cheese	NN
40318	5156	12	indicate	indicate	VBP
40318	5156	13	that	that	IN
40318	5156	14	the	the	DT
40318	5156	15	total	total	JJ
40318	5156	16	consumption	consumption	NN
40318	5156	17	in	in	IN
40318	5156	18	the	the	DT
40318	5156	19	United	United	NNP
40318	5156	20	States	States	NNP
40318	5156	21	is	be	VBZ
40318	5156	22	about	about	RB
40318	5156	23	300,000,000	300,000,000	CD
40318	5156	24	pounds	pound	NNS
40318	5156	25	--	--	:
40318	5156	26	perhaps	perhaps	RB
40318	5156	27	three	three	CD
40318	5156	28	pounds	pound	NNS
40318	5156	29	per	per	IN
40318	5156	30	capita	capita	NN
40318	5156	31	.	.	.
40318	5157	1	The	the	DT
40318	5157	2	household	household	NN
40318	5157	3	manufacture	manufacture	NN
40318	5157	4	and	and	CC
40318	5157	5	consumption	consumption	NN
40318	5157	6	of	of	IN
40318	5157	7	cottage	cottage	NN
40318	5157	8	cheese	cheese	NN
40318	5157	9	would	would	MD
40318	5157	10	add	add	VB
40318	5157	11	a	a	DT
40318	5157	12	small	small	JJ
40318	5157	13	amount	amount	NN
40318	5157	14	to	to	IN
40318	5157	15	these	these	DT
40318	5157	16	figures	figure	NNS
40318	5157	17	.	.	.
40318	5158	1	Cheese	cheese	NN
40318	5158	2	is	be	VBZ
40318	5158	3	used	use	VBN
40318	5158	4	as	as	IN
40318	5158	5	a	a	DT
40318	5158	6	staple	staple	JJ
40318	5158	7	source	source	NN
40318	5158	8	of	of	IN
40318	5158	9	food	food	NN
40318	5158	10	values	value	NNS
40318	5158	11	among	among	IN
40318	5158	12	many	many	JJ
40318	5158	13	peoples	people	NNS
40318	5158	14	of	of	IN
40318	5158	15	Europe	Europe	NNP
40318	5158	16	.	.	.
40318	5159	1	Such	such	JJ
40318	5159	2	use	use	NN
40318	5159	3	of	of	IN
40318	5159	4	cheese	cheese	NN
40318	5159	5	increases	increase	NNS
40318	5159	6	rather	rather	RB
40318	5159	7	than	than	IN
40318	5159	8	decreases	decrease	VBZ
40318	5159	9	with	with	IN
40318	5159	10	the	the	DT
40318	5159	11	density	density	NN
40318	5159	12	of	of	IN
40318	5159	13	the	the	DT
40318	5159	14	population	population	NN
40318	5159	15	.	.	.
40318	5160	1	France	France	NNP
40318	5160	2	with	with	IN
40318	5160	3	a	a	DT
40318	5160	4	small	small	JJ
40318	5160	5	fraction	fraction	NN
40318	5160	6	of	of	IN
40318	5160	7	the	the	DT
40318	5160	8	land	land	NN
40318	5160	9	area	area	NN
40318	5160	10	and	and	CC
40318	5160	11	one	one	CD
40318	5160	12	-	-	HYPH
40318	5160	13	half	half	NN
40318	5160	14	the	the	DT
40318	5160	15	population	population	NN
40318	5160	16	of	of	IN
40318	5160	17	the	the	DT
40318	5160	18	United	United	NNP
40318	5160	19	States	States	NNP
40318	5160	20	produces	produce	VBZ
40318	5160	21	and	and	CC
40318	5160	22	consumes	consume	NNS
40318	5160	23	about	about	IN
40318	5160	24	the	the	DT
40318	5160	25	same	same	JJ
40318	5160	26	amount	amount	NN
40318	5160	27	of	of	IN
40318	5160	28	cheese	cheese	NN
40318	5160	29	.	.	.
40318	5161	1	In	in	IN
40318	5161	2	America	America	NNP
40318	5161	3	,	,	,
40318	5161	4	cheese	cheese	NN
40318	5161	5	-	-	HYPH
40318	5161	6	making	making	NN
40318	5161	7	has	have	VBZ
40318	5161	8	been	be	VBN
40318	5161	9	developed	develop	VBN
40318	5161	10	with	with	IN
40318	5161	11	the	the	DT
40318	5161	12	advance	advance	NN
40318	5161	13	of	of	IN
40318	5161	14	settlement	settlement	NN
40318	5161	15	into	into	IN
40318	5161	16	unoccupied	unoccupied	JJ
40318	5161	17	territories	territory	NNS
40318	5161	18	only	only	RB
40318	5161	19	to	to	TO
40318	5161	20	be	be	VB
40318	5161	21	dropped	drop	VBN
40318	5161	22	as	as	IN
40318	5161	23	increasing	increase	VBG
40318	5161	24	population	population	NN
40318	5161	25	produced	produce	VBD
40318	5161	26	greater	great	JJR
40318	5161	27	demands	demand	NNS
40318	5161	28	for	for	IN
40318	5161	29	milk	milk	NN
40318	5161	30	in	in	IN
40318	5161	31	other	other	JJ
40318	5161	32	forms	form	NNS
40318	5161	33	.	.	.
40318	5162	1	If	if	IN
40318	5162	2	cheese	cheese	NN
40318	5162	3	had	have	VBD
40318	5162	4	been	be	VBN
40318	5162	5	accepted	accept	VBN
40318	5162	6	as	as	IN
40318	5162	7	a	a	DT
40318	5162	8	regular	regular	JJ
40318	5162	9	part	part	NN
40318	5162	10	of	of	IN
40318	5162	11	the	the	DT
40318	5162	12	food	food	NN
40318	5162	13	supply	supply	NN
40318	5162	14	in	in	IN
40318	5162	15	such	such	JJ
40318	5162	16	communities	community	NNS
40318	5162	17	,	,	,
40318	5162	18	some	some	DT
40318	5162	19	form	form	NN
40318	5162	20	of	of	IN
40318	5162	21	cheese	cheese	NN
40318	5162	22	-	-	HYPH
40318	5162	23	making	making	NN
40318	5162	24	would	would	MD
40318	5162	25	have	have	VB
40318	5162	26	survived	survive	VBN
40318	5162	27	the	the	DT
40318	5162	28	economic	economic	JJ
40318	5162	29	changes	change	NNS
40318	5162	30	.	.	.
40318	5163	1	+334	+334	NNP
40318	5163	2	.	.	.
40318	5164	1	Food	food	NN
40318	5164	2	value	value	NN
40318	5164	3	of	of	IN
40318	5164	4	cheese.+--A	cheese.+--a	NN
40318	5164	5	consideration	consideration	NN
40318	5164	6	of	of	IN
40318	5164	7	the	the	DT
40318	5164	8	nutritive	nutritive	JJ
40318	5164	9	components	component	NNS
40318	5164	10	of	of	IN
40318	5164	11	cheese	cheese	NN
40318	5164	12	shows	show	VBZ
40318	5164	13	it	-PRON-	PRP
40318	5164	14	to	to	TO
40318	5164	15	be	be	VB
40318	5164	16	a	a	DT
40318	5164	17	rich	rich	JJ
40318	5164	18	source	source	NN
40318	5164	19	of	of	IN
40318	5164	20	fat	fat	NN
40318	5164	21	,	,	,
40318	5164	22	protein	protein	NN
40318	5164	23	or	or	CC
40318	5164	24	both	both	DT
40318	5164	25	,	,	,
40318	5164	26	according	accord	VBG
40318	5164	27	to	to	IN
40318	5164	28	the	the	DT
40318	5164	29	variety	variety	NN
40318	5164	30	under	under	IN
40318	5164	31	examination	examination	NN
40318	5164	32	.	.	.
40318	5165	1	It	-PRON-	PRP
40318	5165	2	is	be	VBZ
40318	5165	3	low	low	JJ
40318	5165	4	in	in	IN
40318	5165	5	carbohydrates	carbohydrate	NNS
40318	5165	6	,	,	,
40318	5165	7	and	and	CC
40318	5165	8	aside	aside	RB
40318	5165	9	from	from	IN
40318	5165	10	salt	salt	NN
40318	5165	11	(	(	-LRB-
40318	5165	12	sodium	sodium	NN
40318	5165	13	chloride	chloride	NN
40318	5165	14	)	)	-RRB-
40318	5165	15	compares	compare	VBZ
40318	5165	16	favorably	favorably	RB
40318	5165	17	with	with	IN
40318	5165	18	other	other	JJ
40318	5165	19	substances	substance	NNS
40318	5165	20	in	in	IN
40318	5165	21	mineral	mineral	NN
40318	5165	22	constituents	constituent	NNS
40318	5165	23	.	.	.
40318	5166	1	The	the	DT
40318	5166	2	following	follow	VBG
40318	5166	3	discussion	discussion	NN
40318	5166	4	with	with	IN
40318	5166	5	an	an	DT
40318	5166	6	amplified	amplified	JJ
40318	5166	7	table	table	NN
40318	5166	8	is	be	VBZ
40318	5166	9	taken	take	VBN
40318	5166	10	from	from	IN
40318	5166	11	Langworthy	Langworthy	NNP
40318	5166	12	and	and	CC
40318	5166	13	Hunt:[141	Hunt:[141	NNP
40318	5166	14	]	]	-RRB-
40318	5166	15	"	"	``
40318	5166	16	In	in	IN
40318	5166	17	order	order	NN
40318	5166	18	,	,	,
40318	5166	19	however	however	RB
40318	5166	20	,	,	,
40318	5166	21	that	that	IN
40318	5166	22	the	the	DT
40318	5166	23	question	question	NN
40318	5166	24	of	of	IN
40318	5166	25	the	the	DT
40318	5166	26	use	use	NN
40318	5166	27	of	of	IN
40318	5166	28	cheese	cheese	NN
40318	5166	29	in	in	IN
40318	5166	30	the	the	DT
40318	5166	31	diet	diet	NN
40318	5166	32	may	may	MD
40318	5166	33	be	be	VB
40318	5166	34	adequately	adequately	RB
40318	5166	35	discussed	discuss	VBN
40318	5166	36	,	,	,
40318	5166	37	knowledge	knowledge	NN
40318	5166	38	of	of	IN
40318	5166	39	its	-PRON-	PRP$
40318	5166	40	composition	composition	NN
40318	5166	41	in	in	IN
40318	5166	42	comparison	comparison	NN
40318	5166	43	with	with	IN
40318	5166	44	other	other	JJ
40318	5166	45	foods	food	NNS
40318	5166	46	is	be	VBZ
40318	5166	47	desirable	desirable	JJ
40318	5166	48	,	,	,
40318	5166	49	and	and	CC
40318	5166	50	there	there	EX
40318	5166	51	is	be	VBZ
40318	5166	52	an	an	DT
40318	5166	53	abundance	abundance	NN
40318	5166	54	of	of	IN
40318	5166	55	data	datum	NNS
40318	5166	56	available	available	JJ
40318	5166	57	on	on	IN
40318	5166	58	this	this	DT
40318	5166	59	subject	subject	NN
40318	5166	60	,	,	,
40318	5166	61	since	since	IN
40318	5166	62	the	the	DT
40318	5166	63	composition	composition	NN
40318	5166	64	of	of	IN
40318	5166	65	cheese	cheese	NN
40318	5166	66	and	and	CC
40318	5166	67	other	other	JJ
40318	5166	68	foods	food	NNS
40318	5166	69	has	have	VBZ
40318	5166	70	often	often	RB
40318	5166	71	been	be	VBN
40318	5166	72	investigated	investigate	VBN
40318	5166	73	at	at	IN
40318	5166	74	the	the	DT
40318	5166	75	Department	Department	NNP
40318	5166	76	of	of	IN
40318	5166	77	Agriculture	Agriculture	NNP
40318	5166	78	,	,	,
40318	5166	79	in	in	IN
40318	5166	80	experiment	experiment	NN
40318	5166	81	station	station	NN
40318	5166	82	laboratories	laboratory	NNS
40318	5166	83	and	and	CC
40318	5166	84	in	in	IN
40318	5166	85	many	many	JJ
40318	5166	86	other	other	JJ
40318	5166	87	places	place	NNS
40318	5166	88	where	where	WRB
40318	5166	89	nutrition	nutrition	NN
40318	5166	90	problems	problem	NNS
40318	5166	91	are	be	VBP
40318	5166	92	studied	study	VBN
40318	5166	93	.	.	.
40318	5167	1	An	an	DT
40318	5167	2	extended	extended	JJ
40318	5167	3	summary	summary	NN
40318	5167	4	of	of	IN
40318	5167	5	analyses	analysis	NNS
40318	5167	6	of	of	IN
40318	5167	7	cheese	cheese	NN
40318	5167	8	of	of	IN
40318	5167	9	different	different	JJ
40318	5167	10	sorts	sort	NNS
40318	5167	11	is	be	VBZ
40318	5167	12	included	include	VBN
40318	5167	13	in	in	IN
40318	5167	14	an	an	DT
40318	5167	15	earlier	early	JJR
40318	5167	16	publication	publication	NN
40318	5167	17	of	of	IN
40318	5167	18	this	this	DT
40318	5167	19	department	department	NN
40318	5167	20	.	.	.
40318	5168	1	[	[	-LRB-
40318	5168	2	142	142	CD
40318	5168	3	]	]	-RRB-
40318	5168	4	"	"	``
40318	5168	5	Data	datum	NNS
40318	5168	6	regarding	regard	VBG
40318	5168	7	the	the	DT
40318	5168	8	composition	composition	NN
40318	5168	9	of	of	IN
40318	5168	10	cheese	cheese	NN
40318	5168	11	and	and	CC
40318	5168	12	a	a	DT
40318	5168	13	few	few	JJ
40318	5168	14	other	other	JJ
40318	5168	15	common	common	JJ
40318	5168	16	foods	food	NNS
40318	5168	17	are	be	VBP
40318	5168	18	summarized	summarize	VBN
40318	5168	19	in	in	IN
40318	5168	20	the	the	DT
40318	5168	21	following	follow	VBG
40318	5168	22	table	table	NN
40318	5168	23	.	.	.
40318	5169	1	"	"	``
40318	5169	2	It	-PRON-	PRP
40318	5169	3	will	will	MD
40318	5169	4	be	be	VB
40318	5169	5	seen	see	VBN
40318	5169	6	from	from	IN
40318	5169	7	the	the	DT
40318	5169	8	table	table	NN
40318	5169	9	(	(	-LRB-
40318	5169	10	Table	Table	NNP
40318	5169	11	XXX	XXX	NNP
40318	5169	12	)	)	-RRB-
40318	5169	13	that	that	IN
40318	5169	14	cheese	cheese	NN
40318	5169	15	has	have	VBZ
40318	5169	16	nearly	nearly	RB
40318	5169	17	twice	twice	PDT
40318	5169	18	as	as	RB
40318	5169	19	much	much	JJ
40318	5169	20	protein	protein	NN
40318	5169	21	,	,	,
40318	5169	22	weight	weight	NN
40318	5169	23	for	for	IN
40318	5169	24	weight	weight	NN
40318	5169	25	,	,	,
40318	5169	26	as	as	IN
40318	5169	27	beef	beef	NN
40318	5169	28	of	of	IN
40318	5169	29	average	average	JJ
40318	5169	30	composition	composition	NN
40318	5169	31	as	as	IN
40318	5169	32	purchased	purchase	VBN
40318	5169	33	and	and	CC
40318	5169	34	that	that	IN
40318	5169	35	its	-PRON-	PRP$
40318	5169	36	fuel	fuel	NN
40318	5169	37	value	value	NN
40318	5169	38	is	be	VBZ
40318	5169	39	more	more	RBR
40318	5169	40	than	than	IN
40318	5169	41	twice	twice	RB
40318	5169	42	as	as	RB
40318	5169	43	great	great	JJ
40318	5169	44	.	.	.
40318	5170	1	It	-PRON-	PRP
40318	5170	2	contains	contain	VBZ
40318	5170	3	over	over	IN
40318	5170	4	25	25	CD
40318	5170	5	per	per	NN
40318	5170	6	cent	cent	NN
40318	5170	7	more	more	JJR
40318	5170	8	protein	protein	NN
40318	5170	9	than	than	IN
40318	5170	10	the	the	DT
40318	5170	11	same	same	JJ
40318	5170	12	weight	weight	NN
40318	5170	13	of	of	IN
40318	5170	14	porterhouse	porterhouse	NNP
40318	5170	15	steak	steak	NN
40318	5170	16	as	as	IN
40318	5170	17	purchased	purchase	VBN
40318	5170	18	,	,	,
40318	5170	19	and	and	CC
40318	5170	20	nearly	nearly	RB
40318	5170	21	twice	twice	PDT
40318	5170	22	as	as	RB
40318	5170	23	much	much	JJ
40318	5170	24	fat	fat	NN
40318	5170	25	.	.	.
40318	5171	1	"	"	``
40318	5171	2	As	as	IN
40318	5171	3	shown	show	VBN
40318	5171	4	by	by	IN
40318	5171	5	the	the	DT
40318	5171	6	figures	figure	NNS
40318	5171	7	in	in	IN
40318	5171	8	the	the	DT
40318	5171	9	following	follow	VBG
40318	5171	10	table	table	NN
40318	5171	11	,	,	,
40318	5171	12	cheese	cheese	NN
40318	5171	13	contains	contain	VBZ
40318	5171	14	3.8	3.8	CD
40318	5171	15	per	per	IN
40318	5171	16	cent	cent	NN
40318	5171	17	ash	ash	NN
40318	5171	18	.	.	.
40318	5172	1	Of	of	IN
40318	5172	2	this	this	DT
40318	5172	3	a	a	DT
40318	5172	4	considerable	considerable	JJ
40318	5172	5	part	part	NN
40318	5172	6	may	may	MD
40318	5172	7	be	be	VB
40318	5172	8	salt	salt	NN
40318	5172	9	added	add	VBN
40318	5172	10	in	in	IN
40318	5172	11	cheese	cheese	NN
40318	5172	12	-	-	HYPH
40318	5172	13	making	making	NN
40318	5172	14	.	.	.
40318	5173	1	Like	like	IN
40318	5173	2	the	the	DT
40318	5173	3	milk	milk	NN
40318	5173	4	from	from	IN
40318	5173	5	which	which	WDT
40318	5173	6	it	-PRON-	PRP
40318	5173	7	is	be	VBZ
40318	5173	8	made	make	VBN
40318	5173	9	,	,	,
40318	5173	10	cheese	cheese	NN
40318	5173	11	ash	ash	NN
40318	5173	12	is	be	VBZ
40318	5173	13	characterized	characterize	VBN
40318	5173	14	chiefly	chiefly	RB
40318	5173	15	by	by	IN
40318	5173	16	the	the	DT
40318	5173	17	presence	presence	NN
40318	5173	18	of	of	IN
40318	5173	19	calcium	calcium	NN
40318	5173	20	(	(	-LRB-
40318	5173	21	lime	lime	NN
40318	5173	22	)	)	-RRB-
40318	5173	23	,	,	,
40318	5173	24	magnesium	magnesium	NN
40318	5173	25	,	,	,
40318	5173	26	phosphorus	phosphorus	NN
40318	5173	27	and	and	CC
40318	5173	28	iron	iron	NN
40318	5173	29	,	,	,
40318	5173	30	the	the	DT
40318	5173	31	average	average	JJ
40318	5173	32	values	value	NNS
40318	5173	33	as	as	IN
40318	5173	34	given	give	VBN
40318	5173	35	in	in	IN
40318	5173	36	earlier	early	JJR
40318	5173	37	bulletins	bulletin	NNS
40318	5173	38	of	of	IN
40318	5173	39	the	the	DT
40318	5173	40	department[145	department[145	NN
40318	5173	41	]	]	-RRB-
40318	5173	42	being	be	VBG
40318	5173	43	1.24	1.24	CD
40318	5173	44	per	per	IN
40318	5173	45	cent	cent	NN
40318	5173	46	calcium	calcium	NN
40318	5173	47	oxid	oxid	NN
40318	5173	48	,	,	,
40318	5173	49	0.049	0.049	CD
40318	5173	50	per	per	IN
40318	5173	51	cent	cent	NN
40318	5173	52	magnesium	magnesium	NN
40318	5173	53	oxid	oxid	NN
40318	5173	54	,	,	,
40318	5173	55	1.49	1.49	CD
40318	5173	56	per	per	IN
40318	5173	57	cent	cent	NN
40318	5173	58	phosphorus	phosphorus	NN
40318	5173	59	pentoxid	pentoxid	NN
40318	5173	60	,	,	,
40318	5173	61	and	and	CC
40318	5173	62	0.0015	0.0015	CD
40318	5173	63	per	per	IN
40318	5173	64	cent	cent	NN
40318	5173	65	iron	iron	NN
40318	5173	66	.	.	.
40318	5173	67	"	"	''
40318	5174	1	TABLE	TABLE	NNP
40318	5174	2	XXX	XXX	NNP
40318	5174	3	AVERAGE	average	NN
40318	5174	4	COMPOSITION	COMPOSITION	NNS
40318	5174	5	OF	of	IN
40318	5174	6	CHEESE	cheese	NN
40318	5174	7	AND	and	CC
40318	5174	8	SOME	some	NN
40318	5174	9	OTHER	other	JJ
40318	5174	10	COMMON	COMMON	VBD
40318	5174	11	FOODS	food	NNS
40318	5174	12	AS	as	IN
40318	5174	13	PURCHASED	purchased	NN
40318	5174	14	,	,	,
40318	5174	15	AND	and	CC
40318	5174	16	ALSO	also	RB
40318	5174	17	ON	on	IN
40318	5174	18	THE	the	DT
40318	5174	19	BASIS	basi	NNS
40318	5174	20	OF	of	IN
40318	5174	21	EDIBLE	EDIBLE	NNP
40318	5174	22	PORTION	PORTION	NNP
40318	5174	23	=	=	SYM
40318	5174	24	=	=	SYM
40318	5174	25	=	=	SYM
40318	5174	26	=	=	SYM
40318	5174	27	=	=	SYM
40318	5174	28	=	=	SYM
40318	5174	29	=	=	SYM
40318	5174	30	=	=	SYM
40318	5174	31	=	=	SYM
40318	5174	32	=	=	SYM
40318	5174	33	=	=	SYM
40318	5174	34	=	=	SYM
40318	5174	35	=	=	SYM
40318	5174	36	=	=	SYM
40318	5174	37	=	=	SYM
40318	5174	38	=	=	SYM
40318	5174	39	=	=	SYM
40318	5174	40	=	=	SYM
40318	5174	41	=	=	SYM
40318	5174	42	=	=	SYM
40318	5174	43	=	=	SYM
40318	5174	44	=	=	SYM
40318	5174	45	=	=	SYM
40318	5174	46	=	=	SYM
40318	5174	47	=	=	SYM
40318	5174	48	=	=	SYM
40318	5174	49	=	=	SYM
40318	5174	50	=	=	SYM
40318	5174	51	=	=	SYM
40318	5174	52	=	=	SYM
40318	5174	53	=	=	SYM
40318	5174	54	=	=	SYM
40318	5174	55	=	=	SYM
40318	5174	56	=	=	SYM
40318	5174	57	=	=	SYM
40318	5174	58	=	=	SYM
40318	5174	59	=	=	SYM
40318	5174	60	=	=	SYM
40318	5174	61	=	=	SYM
40318	5174	62	=	=	SYM
40318	5174	63	=	=	SYM
40318	5174	64	=	=	SYM
40318	5174	65	=	=	SYM
40318	5174	66	=	=	SYM
40318	5174	67	=	=	SYM
40318	5174	68	=	=	SYM
40318	5174	69	=	=	SYM
40318	5174	70	=	=	SYM
40318	5174	71	=	=	SYM
40318	5174	72	=	=	SYM
40318	5174	73	=	=	SYM
40318	5174	74	=	=	SYM
40318	5174	75	=	=	SYM
40318	5174	76	=	=	SYM
40318	5174	77	=	=	SYM
40318	5174	78	=	=	SYM
40318	5174	79	=	=	SYM
40318	5174	80	=	=	SYM
40318	5174	81	=	=	SYM
40318	5174	82	=	=	SYM
40318	5174	83	=	=	SYM
40318	5174	84	=	=	SYM
40318	5174	85	=	=	SYM
40318	5174	86	=	=	SYM
40318	5174	87	=	=	SYM
40318	5174	88	=	=	SYM
40318	5174	89	=	=	SYM
40318	5174	90	=	=	SYM
40318	5174	91	|	|	NNP
40318	5174	92	|	|	CD
40318	5174	93	|	|	CD
40318	5174	94	|	|	CD
40318	5174	95	|	|	CD
40318	5174	96	|	|	CD
40318	5174	97	|	|	CD
40318	5174	98	|	|	CD
40318	5174	99	|	|	CD
40318	5174	100	|	|	CD
40318	5174	101	|	|	CD
40318	5174	102	|	|	NNP
40318	5174	103	FOOD	FOOD	NNP
40318	5174	104	MATERIALS	material	NNS
40318	5174	105	|	|	NNS
40318	5174	106	REFUSE	REFUSE	NNP
40318	5174	107	|	|	NNP
40318	5174	108	WATER	WATER	NNP
40318	5174	109	|	|	HYPH
40318	5174	110	PROTEIN	PROTEIN	NNP
40318	5174	111	|	|	NNP
40318	5174	112	FAT	FAT	NNP
40318	5174	113	|	|	NNP
40318	5174	114	CARBO	CARBO	NNP
40318	5174	115	|	|	NNP
40318	5174	116	|	|	NNP
40318	5174	117	|	|	CD
40318	5174	118	|	|	CD
40318	5174	119	|	|	CD
40318	5174	120	|	|	CD
40318	5174	121	HYDRATES	hydrate	NNS
40318	5174	122	|	|	CD
40318	5174	123	|	|	CD
40318	5174	124	|	|	CD
40318	5174	125	|	|	CD
40318	5174	126	|	|	CD
40318	5174	127	|	|	CD
40318	5174	128	|	|	CD
40318	5174	129	----------------------+--------+-------+---------+------+----------+	----------------------+--------+-------+---------+------+----------+	NNP
40318	5174	130	|	|	CD
40318	5174	131	%	%	NN
40318	5174	132	|	|	CD
40318	5174	133	%	%	NN
40318	5174	134	|	|	CD
40318	5174	135	%	%	NN
40318	5174	136	|	|	CD
40318	5174	137	%	%	NN
40318	5174	138	|	|	CD
40318	5174	139	%	%	NN
40318	5174	140	|	|	NNP
40318	5174	141	Cheese	Cheese	NNP
40318	5174	142	,	,	,
40318	5174	143	American	American	NNP
40318	5174	144	|	|	NNP
40318	5174	145	|	|	NNP
40318	5174	146	|	|	CD
40318	5174	147	|	|	CD
40318	5174	148	|	|	CD
40318	5174	149	|	|	NNP
40318	5174	150	Cheddar[144	Cheddar[144	NNP
40318	5174	151	]	]	-RRB-
40318	5174	152	|	|	NNP
40318	5174	153	--	--	:
40318	5174	154	|	|	CD
40318	5174	155	34.2	34.2	CD
40318	5174	156	|	|	CD
40318	5174	157	25.2	25.2	CD
40318	5174	158	|	|	CD
40318	5174	159	33.7	33.7	CD
40318	5174	160	|	|	CD
40318	5174	161	2.4	2.4	CD
40318	5174	162	|	|	CD
40318	5174	163	|	|	CD
40318	5174	164	|	|	CD
40318	5174	165	|	|	CD
40318	5174	166	|	|	CD
40318	5174	167	|	|	CD
40318	5174	168	|	|	NNP
40318	5174	169	Beef	Beef	NNP
40318	5174	170	of	of	IN
40318	5174	171	average	average	JJ
40318	5174	172	|	|	CD
40318	5174	173	|	|	CD
40318	5174	174	|	|	CD
40318	5174	175	|	|	CD
40318	5174	176	|	|	CD
40318	5174	177	|	|	CD
40318	5174	178	composition	composition	NN
40318	5174	179	|	|	NNP
40318	5174	180	|	|	CD
40318	5174	181	|	|	CD
40318	5174	182	|	|	CD
40318	5174	183	|	|	CD
40318	5174	184	|	|	NNS
40318	5174	185	as	as	IN
40318	5174	186	purchased	purchase	VBN
40318	5174	187	|	|	NNP
40318	5174	188	18.6	18.6	CD
40318	5174	189	|	|	CD
40318	5174	190	50.5	50.5	CD
40318	5174	191	|	|	CD
40318	5174	192	15.2	15.2	CD
40318	5174	193	|	|	CD
40318	5174	194	15.5	15.5	CD
40318	5174	195	|	|	CD
40318	5174	196	--	--	:
40318	5174	197	|	|	HYPH
40318	5174	198	Edible	edible	JJ
40318	5174	199	portion	portion	NN
40318	5174	200	|	|	CD
40318	5174	201	--	--	:
40318	5174	202	|	|	CD
40318	5174	203	62.2	62.2	CD
40318	5174	204	|	|	CD
40318	5174	205	18.8	18.8	CD
40318	5174	206	|	|	CD
40318	5174	207	18.8	18.8	CD
40318	5174	208	|	|	CD
40318	5174	209	--	--	:
40318	5174	210	|	|	CD
40318	5174	211	|	|	CD
40318	5174	212	|	|	CD
40318	5174	213	|	|	CD
40318	5174	214	|	|	CD
40318	5174	215	|	|	CD
40318	5174	216	|	|	NNP
40318	5174	217	Porterhouse	Porterhouse	NNP
40318	5174	218	steak	steak	NN
40318	5174	219	|	|	NNP
40318	5174	220	|	|	NNP
40318	5174	221	|	|	CD
40318	5174	222	|	|	CD
40318	5174	223	|	|	CD
40318	5174	224	|	|	NNS
40318	5174	225	as	as	IN
40318	5174	226	purchased	purchase	VBN
40318	5174	227	|	|	CD
40318	5174	228	12.7	12.7	CD
40318	5174	229	|	|	CD
40318	5174	230	52.4	52.4	CD
40318	5174	231	|	|	CD
40318	5174	232	19.1	19.1	CD
40318	5174	233	|	|	CD
40318	5174	234	17.9	17.9	CD
40318	5174	235	|	|	CD
40318	5174	236	--	--	:
40318	5174	237	|	|	HYPH
40318	5174	238	Edible	edible	JJ
40318	5174	239	portion	portion	NN
40318	5174	240	|	|	CD
40318	5174	241	--	--	:
40318	5174	242	|	|	CD
40318	5174	243	60.0	60.0	CD
40318	5174	244	|	|	CD
40318	5174	245	21.9	21.9	CD
40318	5174	246	|	|	CD
40318	5174	247	20.4	20.4	CD
40318	5174	248	|	|	CD
40318	5174	249	--	--	:
40318	5174	250	|	|	CD
40318	5174	251	|	|	CD
40318	5174	252	|	|	CD
40318	5174	253	|	|	CD
40318	5174	254	|	|	CD
40318	5174	255	|	|	CD
40318	5174	256	|	|	NNP
40318	5174	257	Loin	Loin	NNP
40318	5174	258	steak	steak	NN
40318	5174	259	,	,	,
40318	5174	260	broiled	broil	VBN
40318	5174	261	,	,	,
40318	5174	262	|	|	NNP
40318	5174	263	|	|	NNP
40318	5174	264	|	|	CD
40318	5174	265	|	|	CD
40318	5174	266	|	|	CD
40318	5174	267	|	|	CD
40318	5174	268	edible	edible	JJ
40318	5174	269	portion	portion	NN
40318	5174	270	|	|	NNP
40318	5174	271	--	--	:
40318	5174	272	|	|	CD
40318	5174	273	54.8	54.8	CD
40318	5174	274	|	|	CD
40318	5174	275	23.5	23.5	CD
40318	5174	276	|	|	CD
40318	5174	277	20.4	20.4	CD
40318	5174	278	|	|	CD
40318	5174	279	--	--	:
40318	5174	280	|	|	CD
40318	5174	281	|	|	CD
40318	5174	282	|	|	CD
40318	5174	283	|	|	CD
40318	5174	284	|	|	CD
40318	5174	285	|	|	CD
40318	5174	286	|	|	CD
40318	5174	287	Dried	dry	VBN
40318	5174	288	beef	beef	NN
40318	5174	289	|	|	NNP
40318	5174	290	--	--	:
40318	5174	291	|	|	CD
40318	5174	292	53.7	53.7	CD
40318	5174	293	|	|	CD
40318	5174	294	26.4	26.4	CD
40318	5174	295	|	|	CD
40318	5174	296	6.9	6.9	CD
40318	5174	297	|	|	CD
40318	5174	298	--	--	:
40318	5174	299	|	|	CD
40318	5174	300	|	|	CD
40318	5174	301	|	|	CD
40318	5174	302	|	|	CD
40318	5174	303	|	|	CD
40318	5174	304	|	|	CD
40318	5174	305	|	|	NNS
40318	5174	306	Eggs	egg	NNS
40318	5174	307	as	as	IN
40318	5174	308	purchased	purchase	VBN
40318	5174	309	|	|	CD
40318	5174	310	11.2	11.2	CD
40318	5174	311	|	|	CD
40318	5174	312	65.5	65.5	CD
40318	5174	313	|	|	CD
40318	5174	314	13.1	13.1	CD
40318	5174	315	|	|	CD
40318	5174	316	9.3	9.3	CD
40318	5174	317	|	|	CD
40318	5174	318	--	--	:
40318	5174	319	|	|	HYPH
40318	5174	320	Edible	edible	JJ
40318	5174	321	portion	portion	NN
40318	5174	322	|	|	NNS
40318	5174	323	--	--	:
40318	5174	324	|	|	CD
40318	5174	325	73.7	73.7	CD
40318	5174	326	|	|	CD
40318	5174	327	13.4	13.4	CD
40318	5174	328	|	|	CD
40318	5174	329	10.5	10.5	CD
40318	5174	330	|	|	CD
40318	5174	331	--	--	:
40318	5174	332	|	|	CD
40318	5174	333	|	|	CD
40318	5174	334	|	|	CD
40318	5174	335	|	|	CD
40318	5174	336	|	|	CD
40318	5174	337	|	|	CD
40318	5174	338	|	|	NNP
40318	5174	339	Milk	Milk	NNP
40318	5174	340	|	|	NNP
40318	5174	341	--	--	:
40318	5174	342	|	|	CD
40318	5174	343	87.0	87.0	CD
40318	5174	344	|	|	CD
40318	5174	345	3.3	3.3	CD
40318	5174	346	|	|	CD
40318	5174	347	4.0	4.0	CD
40318	5174	348	|	|	CD
40318	5174	349	5.0	5.0	CD
40318	5174	350	|	|	CD
40318	5174	351	|	|	CD
40318	5174	352	|	|	CD
40318	5174	353	|	|	CD
40318	5174	354	|	|	CD
40318	5174	355	|	|	CD
40318	5174	356	|	|	NNP
40318	5174	357	Bread	Bread	NNP
40318	5174	358	|	|	NNP
40318	5174	359	--	--	:
40318	5174	360	|	|	CD
40318	5174	361	35.3	35.3	CD
40318	5174	362	|	|	CD
40318	5174	363	9.2	9.2	CD
40318	5174	364	|	|	CD
40318	5174	365	1.3	1.3	CD
40318	5174	366	|	|	CD
40318	5174	367	53.1	53.1	CD
40318	5174	368	|	|	CD
40318	5174	369	|	|	CD
40318	5174	370	|	|	CD
40318	5174	371	|	|	CD
40318	5174	372	|	|	CD
40318	5174	373	|	|	CD
40318	5174	374	|	|	NNP
40318	5174	375	Potatoes	Potatoes	NNPS
40318	5174	376	as	as	IN
40318	5174	377	purchased	purchase	VBN
40318	5174	378	|	|	CD
40318	5174	379	20.0	20.0	CD
40318	5174	380	|	|	CD
40318	5174	381	62.6	62.6	CD
40318	5174	382	|	|	CD
40318	5174	383	1.8	1.8	CD
40318	5174	384	|	|	CD
40318	5174	385	.1	.1	CD
40318	5174	386	|	|	CD
40318	5174	387	14.7	14.7	CD
40318	5174	388	|	|	JJ
40318	5174	389	Edible	edible	JJ
40318	5174	390	portion	portion	NN
40318	5174	391	|	|	CD
40318	5174	392	--	--	:
40318	5174	393	|	|	CD
40318	5174	394	78.3	78.3	CD
40318	5174	395	|	|	CD
40318	5174	396	2.2	2.2	CD
40318	5174	397	|	|	CD
40318	5174	398	.1	.1	CD
40318	5174	399	|	|	CD
40318	5174	400	18.4	18.4	CD
40318	5174	401	|	|	CD
40318	5174	402	|	|	CD
40318	5174	403	|	|	CD
40318	5174	404	|	|	CD
40318	5174	405	|	|	CD
40318	5174	406	|	|	CD
40318	5174	407	|	|	NNP
40318	5174	408	Apples	apple	NNS
40318	5174	409	as	as	IN
40318	5174	410	purchased	purchase	VBN
40318	5174	411	|	|	CD
40318	5174	412	25.0	25.0	CD
40318	5174	413	|	|	CD
40318	5174	414	63.6	63.6	CD
40318	5174	415	|	|	CD
40318	5174	416	.3	.3	CD
40318	5174	417	|	|	CD
40318	5174	418	.3	.3	CD
40318	5174	419	|	|	CD
40318	5174	420	10.8	10.8	CD
40318	5174	421	|	|	NNP
40318	5174	422	Edible	edible	JJ
40318	5174	423	portion	portion	NN
40318	5174	424	|	|	CD
40318	5174	425	--	--	:
40318	5174	426	|	|	CD
40318	5174	427	84.6	84.6	CD
40318	5174	428	|	|	CD
40318	5174	429	.4	.4	CD
40318	5174	430	|	|	NNP
40318	5174	431	.5	.5	VBN
40318	5174	432	|	|	CD
40318	5174	433	14.2	14.2	CD
40318	5174	434	|	|	NNS
40318	5174	435	=	=	SYM
40318	5174	436	=	=	SYM
40318	5174	437	=	=	SYM
40318	5174	438	=	=	SYM
40318	5174	439	=	=	SYM
40318	5174	440	=	=	SYM
40318	5174	441	=	=	SYM
40318	5174	442	=	=	SYM
40318	5174	443	=	=	SYM
40318	5174	444	=	=	SYM
40318	5174	445	=	=	SYM
40318	5174	446	=	=	SYM
40318	5174	447	=	=	SYM
40318	5174	448	=	=	SYM
40318	5174	449	=	=	SYM
40318	5174	450	=	=	SYM
40318	5174	451	=	=	SYM
40318	5174	452	=	=	SYM
40318	5174	453	=	=	SYM
40318	5174	454	=	=	SYM
40318	5174	455	=	=	SYM
40318	5174	456	=	=	SYM
40318	5174	457	=	=	SYM
40318	5174	458	=	=	SYM
40318	5174	459	=	=	SYM
40318	5174	460	=	=	SYM
40318	5174	461	=	=	SYM
40318	5174	462	=	=	SYM
40318	5174	463	=	=	SYM
40318	5174	464	=	=	SYM
40318	5174	465	=	=	SYM
40318	5174	466	=	=	SYM
40318	5174	467	=	=	SYM
40318	5174	468	=	=	SYM
40318	5174	469	=	=	SYM
40318	5174	470	=	=	SYM
40318	5174	471	=	=	SYM
40318	5174	472	=	=	SYM
40318	5174	473	=	=	SYM
40318	5174	474	=	=	SYM
40318	5174	475	=	=	SYM
40318	5174	476	=	=	SYM
40318	5174	477	=	=	SYM
40318	5174	478	=	=	SYM
40318	5174	479	=	=	SYM
40318	5174	480	=	=	SYM
40318	5174	481	=	=	SYM
40318	5174	482	=	=	SYM
40318	5174	483	=	=	SYM
40318	5174	484	=	=	SYM
40318	5174	485	=	=	SYM
40318	5174	486	=	=	SYM
40318	5174	487	=	=	SYM
40318	5174	488	=	=	SYM
40318	5174	489	=	=	SYM
40318	5174	490	=	=	SYM
40318	5174	491	=	=	SYM
40318	5174	492	=	=	SYM
40318	5174	493	=	=	SYM
40318	5174	494	=	=	SYM
40318	5174	495	=	=	SYM
40318	5174	496	=	=	SYM
40318	5174	497	=	=	SYM
40318	5174	498	=	=	SYM
40318	5174	499	=	=	SYM
40318	5174	500	=	=	SYM
40318	5174	501	=	=	SYM
40318	5174	502	=	=	SYM
40318	5174	503	=	=	SYM
40318	5174	504	=	=	SYM
40318	5174	505	=	=	SYM
40318	5174	506	=	=	SYM
40318	5174	507	=	=	SYM
40318	5174	508	=	=	SYM
40318	5174	509	=	=	SYM
40318	5174	510	=	=	SYM
40318	5174	511	=	=	SYM
40318	5174	512	=	=	SYM
40318	5174	513	=	=	SYM
40318	5174	514	=	=	SYM
40318	5174	515	=	=	SYM
40318	5174	516	=	=	SYM
40318	5174	517	=	=	SYM
40318	5174	518	=	=	SYM
40318	5174	519	=	=	SYM
40318	5174	520	=	=	SYM
40318	5174	521	=	=	SYM
40318	5174	522	=	=	SYM
40318	5174	523	=	=	SYM
40318	5174	524	=	=	SYM
40318	5174	525	=	=	SYM
40318	5174	526	=	=	SYM
40318	5174	527	=	=	SYM
40318	5174	528	=	=	SYM
40318	5174	529	=	=	SYM
40318	5174	530	=	=	SYM
40318	5174	531	=	=	SYM
40318	5174	532	=	=	SYM
40318	5174	533	=	=	SYM
40318	5174	534	=	=	SYM
40318	5174	535	=	=	SYM
40318	5174	536	=	=	SYM
40318	5174	537	=	=	SYM
40318	5174	538	=	=	SYM
40318	5174	539	=	=	SYM
40318	5174	540	=	=	SYM
40318	5174	541	=	=	SYM
40318	5174	542	=	=	SYM
40318	5174	543	=	=	SYM
40318	5174	544	=	=	SYM
40318	5174	545	=	=	SYM
40318	5174	546	=	=	SYM
40318	5174	547	=	=	SYM
40318	5174	548	=	=	SYM
40318	5174	549	=	=	SYM
40318	5174	550	=	=	SYM
40318	5174	551	=	=	SYM
40318	5174	552	=	=	SYM
40318	5174	553	=	=	SYM
40318	5174	554	=	=	SYM
40318	5174	555	=	=	SYM
40318	5174	556	|	|	NNP
40318	5174	557	|	|	NNP
40318	5174	558	|	|	NNP
40318	5174	559	FUEL	FUEL	NNP
40318	5174	560	|	|	CD
40318	5174	561	|	|	NNP
40318	5174	562	FUEL	FUEL	NNP
40318	5174	563	|	|	NN
40318	5174	564	VALUE	value	NN
40318	5174	565	FOOD	food	NN
40318	5174	566	MATERIALS	material	NNS
40318	5174	567	|	|	NNP
40318	5174	568	ASH	ASH	NNP
40318	5174	569	|	|	NNP
40318	5174	570	VALUE	VALUE	NNP
40318	5174	571	|	|	NNP
40318	5174	572	COMPARED	COMPARED	NNP
40318	5174	573	|	|	CD
40318	5174	574	|	|	NNS
40318	5174	575	PER	per	IN
40318	5174	576	|	|	CD
40318	5174	577	TO	to	IN
40318	5174	578	|	|	CD
40318	5174	579	|	|	NNP
40318	5174	580	POUND	POUND	NNP
40318	5174	581	|	|	CD
40318	5174	582	CHEESE[143	CHEESE[143	NNP
40318	5174	583	]	]	-RRB-
40318	5174	584	----------------------+------+----------+------------	----------------------+------+----------+------------	CD
40318	5174	585	|	|	CD
40318	5174	586	%	%	NN
40318	5174	587	|	|	NNP
40318	5174	588	Calories	Calories	NNP
40318	5174	589	|	|	NNP
40318	5174	590	Cheese	Cheese	NNP
40318	5174	591	,	,	,
40318	5174	592	American	American	NNP
40318	5174	593	|	|	NNP
40318	5174	594	|	|	NNP
40318	5174	595	|	|	NNP
40318	5174	596	Cheddar[144	Cheddar[144	NNP
40318	5174	597	]	]	-RRB-
40318	5174	598	|	|	NNP
40318	5174	599	3.8	3.8	CD
40318	5174	600	|	|	CD
40318	5174	601	1,950	1,950	CD
40318	5174	602	|	|	CD
40318	5174	603	1.00	1.00	CD
40318	5174	604	|	|	CD
40318	5174	605	|	|	CD
40318	5174	606	|	|	NNP
40318	5174	607	Beef	Beef	NNP
40318	5174	608	of	of	IN
40318	5174	609	average	average	JJ
40318	5174	610	|	|	CD
40318	5174	611	|	|	CD
40318	5174	612	|	|	CD
40318	5174	613	composition	composition	NN
40318	5174	614	|	|	NNP
40318	5174	615	|	|	CD
40318	5174	616	|	|	NNS
40318	5174	617	as	as	IN
40318	5174	618	purchased	purchase	VBN
40318	5174	619	|	|	CD
40318	5174	620	.7	.7	CD
40318	5174	621	|	|	CD
40318	5174	622	935	935	CD
40318	5174	623	|	|	CD
40318	5174	624	0.48	0.48	CD
40318	5174	625	Edible	edible	JJ
40318	5174	626	portion	portion	NN
40318	5174	627	|	|	CD
40318	5174	628	.9	.9	CD
40318	5174	629	|	|	CD
40318	5174	630	1,145	1,145	CD
40318	5174	631	|	|	CD
40318	5174	632	0.58	0.58	CD
40318	5174	633	|	|	CD
40318	5174	634	|	|	CD
40318	5174	635	|	|	NNP
40318	5174	636	Porterhouse	Porterhouse	NNP
40318	5174	637	steak	steak	NN
40318	5174	638	|	|	NNP
40318	5174	639	|	|	NNP
40318	5174	640	|	|	NNS
40318	5174	641	as	as	IN
40318	5174	642	purchased	purchase	VBN
40318	5174	643	|	|	NNP
40318	5174	644	.8	.8	CD
40318	5174	645	|	|	CD
40318	5174	646	1,110	1,110	CD
40318	5174	647	|	|	CD
40318	5174	648	0.57	0.57	CD
40318	5174	649	Edible	edible	JJ
40318	5174	650	portion	portion	NN
40318	5174	651	|	|	CD
40318	5174	652	1.0	1.0	CD
40318	5174	653	|	|	CD
40318	5174	654	1,270	1,270	CD
40318	5174	655	|	|	CD
40318	5174	656	0.65	0.65	CD
40318	5174	657	|	|	CD
40318	5174	658	|	|	CD
40318	5174	659	|	|	NNP
40318	5174	660	Loin	Loin	NNP
40318	5174	661	steak	steak	NN
40318	5174	662	,	,	,
40318	5174	663	broiled	broil	VBN
40318	5174	664	,	,	,
40318	5174	665	|	|	CD
40318	5174	666	|	|	CD
40318	5174	667	|	|	CD
40318	5174	668	edible	edible	JJ
40318	5174	669	portion	portion	NN
40318	5174	670	|	|	CD
40318	5174	671	1.2	1.2	CD
40318	5174	672	|	|	CD
40318	5174	673	1,300	1,300	CD
40318	5174	674	|	|	CD
40318	5174	675	0.66	0.66	CD
40318	5174	676	|	|	CD
40318	5174	677	|	|	CD
40318	5174	678	|	|	CD
40318	5174	679	Dried	dry	VBN
40318	5174	680	beef	beef	NN
40318	5174	681	|	|	CD
40318	5174	682	8.9	8.9	CD
40318	5174	683	|	|	CD
40318	5174	684	790	790	CD
40318	5174	685	|	|	CD
40318	5174	686	0.45	0.45	CD
40318	5174	687	|	|	CD
40318	5174	688	|	|	CD
40318	5174	689	|	|	NNS
40318	5174	690	Eggs	egg	NNS
40318	5174	691	as	as	IN
40318	5174	692	purchased	purchase	VBN
40318	5174	693	|	|	CD
40318	5174	694	.9	.9	CD
40318	5174	695	|	|	CD
40318	5174	696	635	635	CD
40318	5174	697	|	|	CD
40318	5174	698	0.32	0.32	CD
40318	5174	699	Edible	edible	JJ
40318	5174	700	portion	portion	NN
40318	5174	701	|	|	CD
40318	5174	702	1.0	1.0	CD
40318	5174	703	|	|	CD
40318	5174	704	720	720	CD
40318	5174	705	|	|	CD
40318	5174	706	0.37	0.37	CD
40318	5174	707	|	|	CD
40318	5174	708	|	|	NNP
40318	5174	709	|	|	NNP
40318	5174	710	Milk	milk	NN
40318	5174	711	|	|	NNP
40318	5174	712	.7	.7	CD
40318	5174	713	|	|	CD
40318	5174	714	310	310	CD
40318	5174	715	|	|	CD
40318	5174	716	0.16	0.16	CD
40318	5174	717	|	|	CD
40318	5174	718	|	|	CD
40318	5174	719	|	|	NNP
40318	5174	720	Bread	Bread	NNP
40318	5174	721	|	|	NNP
40318	5174	722	1.1	1.1	CD
40318	5174	723	|	|	CD
40318	5174	724	1,215	1,215	CD
40318	5174	725	|	|	CD
40318	5174	726	0.62	0.62	CD
40318	5174	727	|	|	CD
40318	5174	728	|	|	CD
40318	5174	729	|	|	NNP
40318	5174	730	Potatoes	Potatoes	NNPS
40318	5174	731	as	as	IN
40318	5174	732	purchased	purchase	VBN
40318	5174	733	|	|	NNP
40318	5174	734	.8	.8	CD
40318	5174	735	|	|	CD
40318	5174	736	295	295	CD
40318	5174	737	|	|	CD
40318	5174	738	0.15	0.15	CD
40318	5174	739	Edible	edible	JJ
40318	5174	740	portion	portion	NN
40318	5174	741	|	|	CD
40318	5174	742	1.0	1.0	CD
40318	5174	743	|	|	CD
40318	5174	744	385	385	CD
40318	5174	745	|	|	CD
40318	5174	746	0.20	0.20	CD
40318	5174	747	|	|	CD
40318	5174	748	|	|	CD
40318	5174	749	|	|	NNP
40318	5174	750	Apples	apple	NNS
40318	5174	751	as	as	IN
40318	5174	752	purchased	purchase	VBN
40318	5174	753	|	|	CD
40318	5174	754	.3	.3	CD
40318	5174	755	|	|	CD
40318	5174	756	190	190	CD
40318	5174	757	|	|	CD
40318	5174	758	0.10	0.10	CD
40318	5174	759	Edible	edible	JJ
40318	5174	760	portion	portion	NN
40318	5174	761	|	|	CD
40318	5174	762	.3	.3	CD
40318	5174	763	|	|	CD
40318	5174	764	290	290	CD
40318	5174	765	|	|	CD
40318	5174	766	0.15	0.15	CD
40318	5174	767	=	=	SYM
40318	5174	768	=	=	SYM
40318	5174	769	=	=	SYM
40318	5174	770	=	=	SYM
40318	5174	771	=	=	SYM
40318	5174	772	=	=	SYM
40318	5174	773	=	=	SYM
40318	5174	774	=	=	SYM
40318	5174	775	=	=	SYM
40318	5174	776	=	=	SYM
40318	5174	777	=	=	SYM
40318	5174	778	=	=	SYM
40318	5174	779	=	=	SYM
40318	5174	780	=	=	SYM
40318	5174	781	=	=	SYM
40318	5174	782	=	=	SYM
40318	5174	783	=	=	SYM
40318	5174	784	=	=	SYM
40318	5174	785	=	=	SYM
40318	5174	786	=	=	SYM
40318	5174	787	=	=	SYM
40318	5174	788	=	=	SYM
40318	5174	789	=	=	SYM
40318	5174	790	=	=	SYM
40318	5174	791	=	=	SYM
40318	5174	792	=	=	SYM
40318	5174	793	=	=	SYM
40318	5174	794	=	=	SYM
40318	5174	795	=	=	SYM
40318	5174	796	=	=	SYM
40318	5174	797	=	=	SYM
40318	5174	798	=	=	SYM
40318	5174	799	=	=	SYM
40318	5174	800	=	=	SYM
40318	5174	801	=	=	SYM
40318	5174	802	=	=	SYM
40318	5174	803	=	=	SYM
40318	5174	804	=	=	SYM
40318	5174	805	=	=	SYM
40318	5174	806	=	=	SYM
40318	5174	807	=	=	SYM
40318	5174	808	=	=	SYM
40318	5174	809	=	=	SYM
40318	5174	810	=	=	SYM
40318	5174	811	=	=	SYM
40318	5174	812	=	=	SYM
40318	5174	813	=	=	SYM
40318	5174	814	=	=	SYM
40318	5174	815	=	=	SYM
40318	5174	816	=	=	SYM
40318	5174	817	=	=	NFP
40318	5174	818	=	=	NFP
40318	5174	819	=	=	NFP
40318	5174	820	It	-PRON-	PRP
40318	5174	821	is	be	VBZ
40318	5174	822	clear	clear	JJ
40318	5174	823	from	from	IN
40318	5174	824	the	the	DT
40318	5174	825	calculations	calculation	NNS
40318	5174	826	shown	show	VBN
40318	5174	827	in	in	IN
40318	5174	828	the	the	DT
40318	5174	829	last	last	JJ
40318	5174	830	column	column	NN
40318	5174	831	,	,	,
40318	5174	832	that	that	IN
40318	5174	833	Cheddar	Cheddar	NNP
40318	5174	834	cheese	cheese	NN
40318	5174	835	takes	take	VBZ
40318	5174	836	first	first	JJ
40318	5174	837	rank	rank	NN
40318	5174	838	among	among	IN
40318	5174	839	the	the	DT
40318	5174	840	foods	food	NNS
40318	5174	841	compared	compare	VBN
40318	5174	842	as	as	IN
40318	5174	843	to	to	IN
40318	5174	844	fuel	fuel	NN
40318	5174	845	value	value	NN
40318	5174	846	.	.	.
40318	5175	1	The	the	DT
40318	5175	2	estimate	estimate	NN
40318	5175	3	of	of	IN
40318	5175	4	food	food	NN
40318	5175	5	values	value	NNS
40318	5175	6	in	in	IN
40318	5175	7	terms	term	NNS
40318	5175	8	of	of	IN
40318	5175	9	calories	calorie	NNS
40318	5175	10	may	may	MD
40318	5175	11	not	not	RB
40318	5175	12	completely	completely	RB
40318	5175	13	express	express	VB
40318	5175	14	the	the	DT
40318	5175	15	value	value	NN
40318	5175	16	of	of	IN
40318	5175	17	that	that	DT
40318	5175	18	food	food	NN
40318	5175	19	to	to	IN
40318	5175	20	a	a	DT
40318	5175	21	particular	particular	JJ
40318	5175	22	individual	individual	NN
40318	5175	23	.	.	.
40318	5176	1	It	-PRON-	PRP
40318	5176	2	is	be	VBZ
40318	5176	3	generally	generally	RB
40318	5176	4	conceded	concede	VBN
40318	5176	5	that	that	IN
40318	5176	6	one	one	CD
40318	5176	7	great	great	JJ
40318	5176	8	function	function	NN
40318	5176	9	of	of	IN
40318	5176	10	food	food	NN
40318	5176	11	is	be	VBZ
40318	5176	12	the	the	DT
40318	5176	13	production	production	NN
40318	5176	14	of	of	IN
40318	5176	15	energy	energy	NN
40318	5176	16	and	and	CC
40318	5176	17	this	this	DT
40318	5176	18	function	function	NN
40318	5176	19	is	be	VBZ
40318	5176	20	probably	probably	RB
40318	5176	21	more	more	RBR
40318	5176	22	closely	closely	RB
40318	5176	23	determined	determine	VBN
40318	5176	24	by	by	IN
40318	5176	25	the	the	DT
40318	5176	26	number	number	NN
40318	5176	27	of	of	IN
40318	5176	28	calories	calorie	NNS
40318	5176	29	produced	produce	VBN
40318	5176	30	than	than	IN
40318	5176	31	in	in	IN
40318	5176	32	any	any	DT
40318	5176	33	other	other	JJ
40318	5176	34	known	know	VBN
40318	5176	35	way	way	NN
40318	5176	36	.	.	.
40318	5177	1	Such	such	JJ
40318	5177	2	calculation	calculation	NN
40318	5177	3	has	have	VBZ
40318	5177	4	become	become	VBN
40318	5177	5	an	an	DT
40318	5177	6	essential	essential	JJ
40318	5177	7	factor	factor	NN
40318	5177	8	in	in	IN
40318	5177	9	the	the	DT
40318	5177	10	preparation	preparation	NN
40318	5177	11	of	of	IN
40318	5177	12	dietaries	dietary	NNS
40318	5177	13	.	.	.
40318	5178	1	The	the	DT
40318	5178	2	calculation	calculation	NN
40318	5178	3	here	here	RB
40318	5178	4	given	give	VBN
40318	5178	5	necessarily	necessarily	RB
40318	5178	6	applies	apply	VBZ
40318	5178	7	only	only	RB
40318	5178	8	to	to	IN
40318	5178	9	Cheddar	Cheddar	NNP
40318	5178	10	cheese	cheese	NN
40318	5178	11	.	.	.
40318	5179	1	By	by	IN
40318	5179	2	easy	easy	JJ
40318	5179	3	use	use	NN
40318	5179	4	of	of	IN
40318	5179	5	the	the	DT
40318	5179	6	last	last	JJ
40318	5179	7	column	column	NN
40318	5179	8	,	,	,
40318	5179	9	the	the	DT
40318	5179	10	caloric	caloric	JJ
40318	5179	11	value	value	NN
40318	5179	12	of	of	IN
40318	5179	13	this	this	DT
40318	5179	14	cheese	cheese	NN
40318	5179	15	can	can	MD
40318	5179	16	be	be	VB
40318	5179	17	compared	compare	VBN
40318	5179	18	with	with	IN
40318	5179	19	that	that	DT
40318	5179	20	of	of	IN
40318	5179	21	any	any	DT
40318	5179	22	competing	compete	VBG
40318	5179	23	food	food	NN
40318	5179	24	and	and	CC
40318	5179	25	the	the	DT
40318	5179	26	relative	relative	JJ
40318	5179	27	economy	economy	NN
40318	5179	28	determined	determine	VBD
40318	5179	29	,	,	,
40318	5179	30	whatever	whatever	WDT
40318	5179	31	the	the	DT
40318	5179	32	price	price	NN
40318	5179	33	asked	ask	VBD
40318	5179	34	.	.	.
40318	5180	1	Another	another	DT
40318	5180	2	recent	recent	JJ
40318	5180	3	calculation	calculation	NN
40318	5180	4	with	with	IN
40318	5180	5	reference[146	reference[146	NNP
40318	5180	6	]	]	-RRB-
40318	5180	7	to	to	IN
40318	5180	8	the	the	DT
40318	5180	9	same	same	JJ
40318	5180	10	cheese	cheese	NN
40318	5180	11	follows	follow	VBZ
40318	5180	12	:	:	:
40318	5180	13	"	"	``
40318	5180	14	One	one	CD
40318	5180	15	pound	pound	NN
40318	5180	16	of	of	IN
40318	5180	17	American	american	JJ
40318	5180	18	Cheddar	Cheddar	NNP
40318	5180	19	cheese	cheese	NN
40318	5180	20	contains	contain	VBZ
40318	5180	21	as	as	RB
40318	5180	22	much	much	JJ
40318	5180	23	protein	protein	NN
40318	5180	24	as--	as--	NNP
40318	5180	25	1.57	1.57	CD
40318	5180	26	pounds	pound	NNS
40318	5180	27	of	of	IN
40318	5180	28	sirloin	sirloin	NNP
40318	5180	29	steak	steak	NNP
40318	5180	30	.	.	.
40318	5181	1	1.35	1.35	CD
40318	5181	2	pounds	pound	NNS
40318	5181	3	of	of	IN
40318	5181	4	round	round	JJ
40318	5181	5	steak	steak	NN
40318	5181	6	.	.	.
40318	5182	1	1.89	1.89	CD
40318	5182	2	pounds	pound	NNS
40318	5182	3	of	of	IN
40318	5182	4	fowl	fowl	NN
40318	5182	5	.	.	.
40318	5183	1	1.79	1.79	CD
40318	5183	2	pounds	pound	NNS
40318	5183	3	of	of	IN
40318	5183	4	smoked	smoke	VBN
40318	5183	5	ham	ham	NNP
40318	5183	6	.	.	.
40318	5184	1	1.81	1.81	CD
40318	5184	2	pounds	pound	NNS
40318	5184	3	of	of	IN
40318	5184	4	fresh	fresh	JJ
40318	5184	5	ham	ham	NN
40318	5184	6	.	.	.
40318	5185	1	"	"	``
40318	5185	2	In	in	IN
40318	5185	3	order	order	NN
40318	5185	4	to	to	TO
40318	5185	5	judge	judge	VB
40318	5185	6	the	the	DT
40318	5185	7	value	value	NN
40318	5185	8	of	of	IN
40318	5185	9	foods	food	NNS
40318	5185	10	fairly	fairly	RB
40318	5185	11	not	not	RB
40318	5185	12	only	only	RB
40318	5185	13	the	the	DT
40318	5185	14	protein	protein	NN
40318	5185	15	but	but	CC
40318	5185	16	the	the	DT
40318	5185	17	energy	energy	NN
40318	5185	18	also	also	RB
40318	5185	19	must	must	MD
40318	5185	20	be	be	VB
40318	5185	21	compared	compare	VBN
40318	5185	22	.	.	.
40318	5186	1	To	to	TO
40318	5186	2	supply	supply	VB
40318	5186	3	energy	energy	NN
40318	5186	4	cheese	cheese	NN
40318	5186	5	is	be	VBZ
40318	5186	6	one	one	CD
40318	5186	7	of	of	IN
40318	5186	8	the	the	DT
40318	5186	9	best	good	JJS
40318	5186	10	of	of	IN
40318	5186	11	food	food	NN
40318	5186	12	products	product	NNS
40318	5186	13	.	.	.
40318	5187	1	On	on	IN
40318	5187	2	the	the	DT
40318	5187	3	basis	basis	NN
40318	5187	4	of	of	IN
40318	5187	5	energy	energy	NN
40318	5187	6	supplied	supply	VBN
40318	5187	7	,	,	,
40318	5187	8	1	1	CD
40318	5187	9	pound	pound	NN
40318	5187	10	of	of	IN
40318	5187	11	cheese	cheese	NN
40318	5187	12	equals--	equals--	NNP
40318	5187	13	1.98	1.98	CD
40318	5187	14	pounds	pound	NNS
40318	5187	15	of	of	IN
40318	5187	16	sirloin	sirloin	NNP
40318	5187	17	steak	steak	NNP
40318	5187	18	.	.	.
40318	5188	1	2.61	2.61	CD
40318	5188	2	pounds	pound	NNS
40318	5188	3	of	of	IN
40318	5188	4	round	round	JJ
40318	5188	5	steak	steak	NN
40318	5188	6	.	.	.
40318	5189	1	2.52	2.52	CD
40318	5189	2	pounds	pound	NNS
40318	5189	3	of	of	IN
40318	5189	4	fowl	fowl	NN
40318	5189	5	.	.	.
40318	5190	1	1.17	1.17	CD
40318	5190	2	pounds	pound	NNS
40318	5190	3	of	of	IN
40318	5190	4	smoked	smoke	VBN
40318	5190	5	ham	ham	NNP
40318	5190	6	.	.	.
40318	5191	1	1.29	1.29	CD
40318	5191	2	pounds	pound	NNS
40318	5191	3	of	of	IN
40318	5191	4	fresh	fresh	JJ
40318	5191	5	ham	ham	NN
40318	5191	6	.	.	.
40318	5191	7	"	"	''
40318	5192	1	All	all	PDT
40318	5192	2	these	these	DT
40318	5192	3	discussions	discussion	NNS
40318	5192	4	have	have	VBP
40318	5192	5	applied	apply	VBN
40318	5192	6	to	to	IN
40318	5192	7	whole	whole	JJ
40318	5192	8	-	-	HYPH
40318	5192	9	milk	milk	NN
40318	5192	10	Cheddar	Cheddar	NNP
40318	5192	11	cheese	cheese	NN
40318	5192	12	.	.	.
40318	5193	1	With	with	IN
40318	5193	2	minor	minor	JJ
40318	5193	3	reductions	reduction	NNS
40318	5193	4	,	,	,
40318	5193	5	much	much	RB
40318	5193	6	the	the	DT
40318	5193	7	same	same	JJ
40318	5193	8	figures	figure	NNS
40318	5193	9	will	will	MD
40318	5193	10	hold	hold	VB
40318	5193	11	for	for	IN
40318	5193	12	Swiss	Swiss	NNP
40318	5193	13	,	,	,
40318	5193	14	Limburger	Limburger	NNP
40318	5193	15	,	,	,
40318	5193	16	Brick	Brick	NNP
40318	5193	17	,	,	,
40318	5193	18	Munster	Munster	NNP
40318	5193	19	,	,	,
40318	5193	20	Edam	Edam	NNP
40318	5193	21	.	.	.
40318	5194	1	On	on	IN
40318	5194	2	the	the	DT
40318	5194	3	other	other	JJ
40318	5194	4	hand	hand	NN
40318	5194	5	,	,	,
40318	5194	6	very	very	RB
40318	5194	7	little	little	JJ
40318	5194	8	has	have	VBZ
40318	5194	9	been	be	VBN
40318	5194	10	published	publish	VBN
40318	5194	11	until	until	IN
40318	5194	12	recently	recently	RB
40318	5194	13	on	on	IN
40318	5194	14	the	the	DT
40318	5194	15	skimmed	skim	VBN
40318	5194	16	-	-	HYPH
40318	5194	17	milk	milk	NN
40318	5194	18	cheeses	cheese	NNS
40318	5194	19	.	.	.
40318	5195	1	The	the	DT
40318	5195	2	food	food	NN
40318	5195	3	value	value	NN
40318	5195	4	lost	lose	VBN
40318	5195	5	in	in	IN
40318	5195	6	skimmed	skim	VBN
40318	5195	7	-	-	HYPH
40318	5195	8	milk	milk	NN
40318	5195	9	has	have	VBZ
40318	5195	10	at	at	IN
40318	5195	11	times	time	NNS
40318	5195	12	been	be	VBN
40318	5195	13	enormous	enormous	JJ
40318	5195	14	.	.	.
40318	5196	1	Many	many	JJ
40318	5196	2	households	household	NNS
40318	5196	3	purchase	purchase	VBP
40318	5196	4	milk	milk	NN
40318	5196	5	by	by	IN
40318	5196	6	the	the	DT
40318	5196	7	bottle	bottle	NN
40318	5196	8	,	,	,
40318	5196	9	use	use	VB
40318	5196	10	the	the	DT
40318	5196	11	top	top	JJ
40318	5196	12	-	-	HYPH
40318	5196	13	milk	milk	NN
40318	5196	14	as	as	IN
40318	5196	15	cream	cream	NN
40318	5196	16	and	and	CC
40318	5196	17	lose	lose	VB
40318	5196	18	a	a	DT
40318	5196	19	part	part	NN
40318	5196	20	of	of	IN
40318	5196	21	the	the	DT
40318	5196	22	remainder	remainder	NN
40318	5196	23	.	.	.
40318	5197	1	Similarly	similarly	JJ
40318	5197	2	creameries	creamery	NNS
40318	5197	3	have	have	VBP
40318	5197	4	wasted	waste	VBN
40318	5197	5	tons	ton	NNS
40318	5197	6	of	of	IN
40318	5197	7	skimmed	skim	VBN
40318	5197	8	-	-	HYPH
40318	5197	9	milk	milk	NN
40318	5197	10	.	.	.
40318	5198	1	The	the	DT
40318	5198	2	recovery	recovery	NN
40318	5198	3	of	of	IN
40318	5198	4	the	the	DT
40318	5198	5	protein	protein	NN
40318	5198	6	of	of	IN
40318	5198	7	this	this	DT
40318	5198	8	milk	milk	NN
40318	5198	9	for	for	IN
40318	5198	10	human	human	JJ
40318	5198	11	food	food	NN
40318	5198	12	is	be	VBZ
40318	5198	13	both	both	DT
40318	5198	14	good	good	JJ
40318	5198	15	economy	economy	NN
40318	5198	16	and	and	CC
40318	5198	17	an	an	DT
40318	5198	18	important	important	JJ
40318	5198	19	addition	addition	NN
40318	5198	20	to	to	IN
40318	5198	21	the	the	DT
40318	5198	22	dietary	dietary	NN
40318	5198	23	.	.	.
40318	5199	1	The	the	DT
40318	5199	2	United	United	NNP
40318	5199	3	States	States	NNP
40318	5199	4	Department	Department	NNP
40318	5199	5	of	of	IN
40318	5199	6	Agriculture	Agriculture	NNP
40318	5199	7	has	have	VBZ
40318	5199	8	recently	recently	RB
40318	5199	9	published	publish	VBN
40318	5199	10	the	the	DT
40318	5199	11	following	follow	VBG
40318	5199	12	:	:	:
40318	5199	13	"	"	``
40318	5199	14	Cottage	cottage	NN
40318	5199	15	cheese	cheese	NN
40318	5199	16	is	be	VBZ
40318	5199	17	richer	rich	JJR
40318	5199	18	in	in	IN
40318	5199	19	protein	protein	NN
40318	5199	20	than	than	IN
40318	5199	21	most	most	JJS
40318	5199	22	meats	meat	NNS
40318	5199	23	and	and	CC
40318	5199	24	is	be	VBZ
40318	5199	25	very	very	RB
40318	5199	26	much	much	RB
40318	5199	27	cheaper	cheap	JJR
40318	5199	28	.	.	.
40318	5200	1	Every	every	DT
40318	5200	2	pound	pound	NN
40318	5200	3	contains	contain	VBZ
40318	5200	4	more	more	JJR
40318	5200	5	than	than	IN
40318	5200	6	three	three	CD
40318	5200	7	ounces	ounce	NNS
40318	5200	8	of	of	IN
40318	5200	9	protein	protein	NN
40318	5200	10	,	,	,
40318	5200	11	the	the	DT
40318	5200	12	source	source	NN
40318	5200	13	of	of	IN
40318	5200	14	nitrogen	nitrogen	NN
40318	5200	15	for	for	IN
40318	5200	16	body	body	NN
40318	5200	17	building	building	NN
40318	5200	18	.	.	.
40318	5201	1	It	-PRON-	PRP
40318	5201	2	is	be	VBZ
40318	5201	3	a	a	DT
40318	5201	4	valuable	valuable	JJ
40318	5201	5	source	source	NN
40318	5201	6	of	of	IN
40318	5201	7	energy	energy	NN
40318	5201	8	also	also	RB
40318	5201	9	,	,	,
40318	5201	10	though	though	IN
40318	5201	11	not	not	RB
40318	5201	12	so	so	RB
40318	5201	13	high	high	JJ
40318	5201	14	as	as	IN
40318	5201	15	foods	food	NNS
40318	5201	16	with	with	IN
40318	5201	17	more	more	JJR
40318	5201	18	fat	fat	NN
40318	5201	19	.	.	.
40318	5202	1	It	-PRON-	PRP
40318	5202	2	follows	follow	VBZ
40318	5202	3	that	that	IN
40318	5202	4	its	-PRON-	PRP$
40318	5202	5	value	value	NN
40318	5202	6	in	in	IN
40318	5202	7	this	this	DT
40318	5202	8	respect	respect	NN
40318	5202	9	can	can	MD
40318	5202	10	be	be	VB
40318	5202	11	greatly	greatly	RB
40318	5202	12	increased	increase	VBN
40318	5202	13	by	by	IN
40318	5202	14	serving	serve	VBG
40318	5202	15	it	-PRON-	PRP
40318	5202	16	with	with	IN
40318	5202	17	cream	cream	NN
40318	5202	18	,	,	,
40318	5202	19	as	as	IN
40318	5202	20	is	be	VBZ
40318	5202	21	so	so	RB
40318	5202	22	commonly	commonly	RB
40318	5202	23	done	do	VBN
40318	5202	24	.	.	.
40318	5202	25	"	"	''
40318	5203	1	It	-PRON-	PRP
40318	5203	2	is	be	VBZ
40318	5203	3	an	an	DT
40318	5203	4	open	open	JJ
40318	5203	5	question	question	NN
40318	5203	6	whether	whether	IN
40318	5203	7	the	the	DT
40318	5203	8	decline	decline	NN
40318	5203	9	of	of	IN
40318	5203	10	cheese	cheese	NN
40318	5203	11	-	-	HYPH
40318	5203	12	making	making	NN
40318	5203	13	in	in	IN
40318	5203	14	America	America	NNP
40318	5203	15	is	be	VBZ
40318	5203	16	not	not	RB
40318	5203	17	due	due	JJ
40318	5203	18	to	to	IN
40318	5203	19	our	-PRON-	PRP$
40318	5203	20	failure	failure	NN
40318	5203	21	to	to	TO
40318	5203	22	develop	develop	VB
40318	5203	23	the	the	DT
40318	5203	24	use	use	NN
40318	5203	25	of	of	IN
40318	5203	26	skim	skim	NN
40318	5203	27	and	and	CC
40318	5203	28	part	part	NN
40318	5203	29	-	-	HYPH
40318	5203	30	skim	skim	NN
40318	5203	31	cheeses	cheese	NNS
40318	5203	32	.	.	.
40318	5204	1	The	the	DT
40318	5204	2	whole	whole	JJ
40318	5204	3	-	-	HYPH
40318	5204	4	milk	milk	NN
40318	5204	5	cheeses	cheese	NNS
40318	5204	6	are	be	VBP
40318	5204	7	very	very	RB
40318	5204	8	rich	rich	JJ
40318	5204	9	in	in	IN
40318	5204	10	fat	fat	NN
40318	5204	11	.	.	.
40318	5205	1	Use	use	NN
40318	5205	2	of	of	IN
40318	5205	3	such	such	JJ
40318	5205	4	cheese	cheese	NN
40318	5205	5	in	in	IN
40318	5205	6	quantity	quantity	NN
40318	5205	7	in	in	IN
40318	5205	8	connection	connection	NN
40318	5205	9	with	with	IN
40318	5205	10	ordinary	ordinary	JJ
40318	5205	11	foods	food	NNS
40318	5205	12	quickly	quickly	RB
40318	5205	13	leads	lead	VBZ
40318	5205	14	to	to	IN
40318	5205	15	the	the	DT
40318	5205	16	ingestion	ingestion	NN
40318	5205	17	of	of	IN
40318	5205	18	too	too	RB
40318	5205	19	much	much	JJ
40318	5205	20	fat	fat	NN
40318	5205	21	.	.	.
40318	5206	1	The	the	DT
40318	5206	2	skimmed	skimmed	JJ
40318	5206	3	-	-	HYPH
40318	5206	4	milk	milk	NN
40318	5206	5	cheeses	cheese	NNS
40318	5206	6	are	be	VBP
40318	5206	7	primarily	primarily	RB
40318	5206	8	protein	protein	NN
40318	5206	9	food	food	NN
40318	5206	10	and	and	CC
40318	5206	11	as	as	IN
40318	5206	12	such	such	JJ
40318	5206	13	substitutes	substitute	NNS
40318	5206	14	for	for	IN
40318	5206	15	lean	lean	JJ
40318	5206	16	meat	meat	NN
40318	5206	17	.	.	.
40318	5207	1	"	"	``
40318	5207	2	The	the	DT
40318	5207	3	following	follow	VBG
40318	5207	4	table	table	NN
40318	5207	5	shows	show	VBZ
40318	5207	6	that	that	IN
40318	5207	7	cottage	cottage	NN
40318	5207	8	cheese	cheese	NN
40318	5207	9	is	be	VBZ
40318	5207	10	much	much	RB
40318	5207	11	cheaper	cheap	JJR
40318	5207	12	than	than	IN
40318	5207	13	most	most	JJS
40318	5207	14	meats	meat	NNS
40318	5207	15	in	in	IN
40318	5207	16	furnishing	furnish	VBG
40318	5207	17	protein	protein	NN
40318	5207	18	for	for	IN
40318	5207	19	the	the	DT
40318	5207	20	diet	diet	NN
40318	5207	21	.	.	.
40318	5208	1	"	"	``
40318	5208	2	For	for	IN
40318	5208	3	supplying	supply	VBG
40318	5208	4	protein	protein	NN
40318	5208	5	,	,	,
40318	5208	6	one	one	CD
40318	5208	7	pound	pound	NN
40318	5208	8	of	of	IN
40318	5208	9	cottage	cottage	JJ
40318	5208	10	cheese	cheese	NN
40318	5208	11	equals	equal	VBZ
40318	5208	12	:	:	:
40318	5208	13	1.27	1.27	CD
40318	5208	14	pounds	pound	NNS
40318	5208	15	sirloin	sirloin	NNP
40318	5208	16	steak	steak	NNP
40318	5208	17	.	.	.
40318	5209	1	1.09	1.09	CD
40318	5209	2	pounds	pound	NNS
40318	5209	3	round	round	JJ
40318	5209	4	steak	steak	NN
40318	5209	5	.	.	.
40318	5210	1	1.37	1.37	CD
40318	5210	2	pounds	pound	NNS
40318	5210	3	chuck	chuck	VBP
40318	5210	4	rib	rib	NN
40318	5210	5	beef	beef	NN
40318	5210	6	.	.	.
40318	5211	1	1.52	1.52	CD
40318	5211	2	pounds	pound	NNS
40318	5211	3	fowl	fowl	VBP
40318	5211	4	.	.	.
40318	5212	1	1.46	1.46	CD
40318	5212	2	pounds	pound	NNS
40318	5212	3	fresh	fresh	JJ
40318	5212	4	ham	ham	NN
40318	5212	5	.	.	.
40318	5213	1	1.44	1.44	CD
40318	5213	2	pounds	pound	NNS
40318	5213	3	smoked	smoke	VBN
40318	5213	4	ham	ham	NN
40318	5213	5	.	.	.
40318	5214	1	1.58	1.58	CD
40318	5214	2	pounds	pound	NNS
40318	5214	3	loin	loin	NNP
40318	5214	4	pork	pork	NN
40318	5214	5	chop	chop	NN
40318	5214	6	.	.	.
40318	5215	1	1.31	1.31	CD
40318	5215	2	pounds	pound	NNS
40318	5215	3	hind	hind	VBP
40318	5215	4	leg	leg	NN
40318	5215	5	of	of	IN
40318	5215	6	lamb	lamb	NNP
40318	5215	7	.	.	.
40318	5216	1	1.37	1.37	CD
40318	5216	2	pounds	pound	NNS
40318	5216	3	breast	breast	NN
40318	5216	4	of	of	IN
40318	5216	5	veal	veal	NN
40318	5216	6	.	.	.
40318	5217	1	"	"	``
40318	5217	2	In	in	IN
40318	5217	3	addition	addition	NN
40318	5217	4	to	to	IN
40318	5217	5	protein	protein	NN
40318	5217	6	,	,	,
40318	5217	7	energy	energy	NN
40318	5217	8	for	for	IN
40318	5217	9	performing	perform	VBG
40318	5217	10	body	body	NN
40318	5217	11	work	work	NN
40318	5217	12	must	must	MD
40318	5217	13	be	be	VB
40318	5217	14	furnished	furnish	VBN
40318	5217	15	by	by	IN
40318	5217	16	food	food	NN
40318	5217	17	.	.	.
40318	5218	1	As	as	IN
40318	5218	2	a	a	DT
40318	5218	3	source	source	NN
40318	5218	4	of	of	IN
40318	5218	5	energy	energy	NN
40318	5218	6	also	also	RB
40318	5218	7	,	,	,
40318	5218	8	cottage	cottage	NN
40318	5218	9	cheese	cheese	NN
40318	5218	10	is	be	VBZ
40318	5218	11	cheaper	cheap	JJR
40318	5218	12	than	than	IN
40318	5218	13	most	most	JJS
40318	5218	14	meats	meat	NNS
40318	5218	15	at	at	IN
40318	5218	16	present	present	JJ
40318	5218	17	prices	price	NNS
40318	5218	18	.	.	.
40318	5219	1	The	the	DT
40318	5219	2	following	follow	VBG
40318	5219	3	table	table	NN
40318	5219	4	shows	show	VBZ
40318	5219	5	the	the	DT
40318	5219	6	comparison	comparison	NN
40318	5219	7	when	when	WRB
40318	5219	8	energy	energy	NN
40318	5219	9	is	be	VBZ
40318	5219	10	considered	consider	VBN
40318	5219	11	.	.	.
40318	5220	1	"	"	``
40318	5220	2	On	on	IN
40318	5220	3	the	the	DT
40318	5220	4	basis	basis	NN
40318	5220	5	of	of	IN
40318	5220	6	energy	energy	NN
40318	5220	7	supplied	supply	VBN
40318	5220	8	,	,	,
40318	5220	9	one	one	CD
40318	5220	10	pound	pound	NN
40318	5220	11	of	of	IN
40318	5220	12	cottage	cottage	JJ
40318	5220	13	cheese	cheese	NN
40318	5220	14	equals	equal	VBZ
40318	5220	15	:	:	:
40318	5220	16	8	8	CD
40318	5220	17	-	-	SYM
40318	5220	18	1/3	1/3	CD
40318	5220	19	ounces	ounce	NNS
40318	5220	20	sirloin	sirloin	NN
40318	5220	21	steak	steak	NN
40318	5220	22	.	.	.
40318	5221	1	11¼	11¼	CD
40318	5221	2	ounces	ounce	NNS
40318	5221	3	round	round	NNP
40318	5221	4	steak	steak	NN
40318	5221	5	.	.	.
40318	5222	1	11¼	11¼	CD
40318	5222	2	ounces	ounce	NNS
40318	5222	3	chuck	chuck	NNP
40318	5222	4	rib	rib	NN
40318	5222	5	beef	beef	NN
40318	5222	6	.	.	.
40318	5223	1	10¾	10¾	CD
40318	5223	2	ounces	ounce	NNS
40318	5223	3	fowl	fowl	VBP
40318	5223	4	.	.	.
40318	5224	1	5½	5½	JJ
40318	5224	2	ounces	ounce	NNS
40318	5224	3	fresh	fresh	JJ
40318	5224	4	ham	ham	NN
40318	5224	5	.	.	.
40318	5225	1	5	5	CD
40318	5225	2	ounces	ounce	NNS
40318	5225	3	smoked	smoke	VBD
40318	5225	4	ham	ham	NN
40318	5225	5	.	.	.
40318	5226	1	6	6	CD
40318	5226	2	ounces	ounce	NNS
40318	5226	3	loin	loin	NNP
40318	5226	4	pork	pork	NN
40318	5226	5	chop	chop	NN
40318	5226	6	.	.	.
40318	5227	1	7	7	LS
40318	5227	2	-	-	SYM
40318	5227	3	1/3	1/3	CD
40318	5227	4	ounces	ounce	NNS
40318	5227	5	hind	hind	VBP
40318	5227	6	leg	leg	NN
40318	5227	7	of	of	IN
40318	5227	8	lamb	lamb	NNP
40318	5227	9	.	.	.
40318	5228	1	12¾	12¾	CD
40318	5228	2	ounces	ounces	NNP
40318	5228	3	breast	breast	NN
40318	5228	4	of	of	IN
40318	5228	5	veal	veal	NN
40318	5228	6	.	.	.
40318	5228	7	"	"	''
40318	5229	1	+335	+335	NNP
40318	5229	2	.	.	.
40318	5230	1	Digestibility	digestibility	NN
40318	5230	2	of	of	IN
40318	5230	3	cheese.+--Although	cheese.+--Although	.
40318	5230	4	it	-PRON-	PRP
40318	5230	5	has	have	VBZ
40318	5230	6	been	be	VBN
40318	5230	7	a	a	DT
40318	5230	8	staple	staple	JJ
40318	5230	9	food	food	NN
40318	5230	10	with	with	IN
40318	5230	11	many	many	JJ
40318	5230	12	races	race	NNS
40318	5230	13	for	for	IN
40318	5230	14	uncounted	uncounted	JJ
40318	5230	15	years	year	NNS
40318	5230	16	,	,	,
40318	5230	17	there	there	EX
40318	5230	18	is	be	VBZ
40318	5230	19	a	a	DT
40318	5230	20	widespread	widespread	JJ
40318	5230	21	belief	belief	NN
40318	5230	22	that	that	IN
40318	5230	23	cheese	cheese	NN
40318	5230	24	is	be	VBZ
40318	5230	25	suitable	suitable	JJ
40318	5230	26	for	for	IN
40318	5230	27	use	use	NN
40318	5230	28	chiefly	chiefly	RB
40318	5230	29	in	in	IN
40318	5230	30	small	small	JJ
40318	5230	31	quantities	quantity	NNS
40318	5230	32	as	as	IN
40318	5230	33	an	an	DT
40318	5230	34	accessory	accessory	NN
40318	5230	35	to	to	IN
40318	5230	36	the	the	DT
40318	5230	37	diet	diet	NN
40318	5230	38	,	,	,
40318	5230	39	and	and	CC
40318	5230	40	that	that	IN
40318	5230	41	in	in	IN
40318	5230	42	large	large	JJ
40318	5230	43	quantities	quantity	NNS
40318	5230	44	it	-PRON-	PRP
40318	5230	45	is	be	VBZ
40318	5230	46	likely	likely	JJ
40318	5230	47	to	to	TO
40318	5230	48	produce	produce	VB
40318	5230	49	physiological	physiological	JJ
40318	5230	50	disturbances	disturbance	NNS
40318	5230	51	.	.	.
40318	5231	1	The	the	DT
40318	5231	2	question	question	NN
40318	5231	3	of	of	IN
40318	5231	4	digestibility	digestibility	NN
40318	5231	5	was	be	VBD
40318	5231	6	made	make	VBN
40318	5231	7	the	the	DT
40318	5231	8	subject	subject	NN
40318	5231	9	of	of	IN
40318	5231	10	a	a	DT
40318	5231	11	special	special	JJ
40318	5231	12	investigation	investigation	NN
40318	5231	13	by	by	IN
40318	5231	14	the	the	DT
40318	5231	15	United	United	NNP
40318	5231	16	States	States	NNP
40318	5231	17	Department	Department	NNP
40318	5231	18	of	of	IN
40318	5231	19	Agriculture	Agriculture	NNP
40318	5231	20	.	.	.
40318	5232	1	[	[	-LRB-
40318	5232	2	147	147	CD
40318	5232	3	]	]	-RRB-
40318	5232	4	Calorimeter	Calorimeter	NNP
40318	5232	5	experiments[148	experiments[148	NNS
40318	5232	6	]	]	-RRB-
40318	5232	7	were	be	VBD
40318	5232	8	made	make	VBN
40318	5232	9	to	to	TO
40318	5232	10	test	test	VB
40318	5232	11	the	the	DT
40318	5232	12	digestibility	digestibility	NN
40318	5232	13	of	of	IN
40318	5232	14	several	several	JJ
40318	5232	15	varieties	variety	NNS
40318	5232	16	of	of	IN
40318	5232	17	cheese	cheese	NN
40318	5232	18	and	and	CC
40318	5232	19	some	some	DT
40318	5232	20	of	of	IN
40318	5232	21	these	these	DT
40318	5232	22	varieties	variety	NNS
40318	5232	23	at	at	IN
40318	5232	24	various	various	JJ
40318	5232	25	stages	stage	NNS
40318	5232	26	of	of	IN
40318	5232	27	ripening	ripen	VBG
40318	5232	28	.	.	.
40318	5233	1	All	all	DT
40318	5233	2	forms	form	NNS
40318	5233	3	of	of	IN
40318	5233	4	cheese	cheese	NN
40318	5233	5	were	be	VBD
40318	5233	6	found	find	VBN
40318	5233	7	to	to	TO
40318	5233	8	be	be	VB
40318	5233	9	digested	digest	VBN
40318	5233	10	as	as	RB
40318	5233	11	completely	completely	RB
40318	5233	12	as	as	IN
40318	5233	13	most	most	JJS
40318	5233	14	of	of	IN
40318	5233	15	the	the	DT
40318	5233	16	usual	usual	JJ
40318	5233	17	forms	form	NNS
40318	5233	18	of	of	IN
40318	5233	19	food	food	NN
40318	5233	20	.	.	.
40318	5234	1	Approximately	approximately	RB
40318	5234	2	90	90	CD
40318	5234	3	per	per	IN
40318	5234	4	cent	cent	NN
40318	5234	5	of	of	IN
40318	5234	6	the	the	DT
40318	5234	7	nitrogenous	nitrogenous	JJ
40318	5234	8	portion	portion	NN
40318	5234	9	(	(	-LRB-
40318	5234	10	casein	casein	NNP
40318	5234	11	)	)	-RRB-
40318	5234	12	was	be	VBD
40318	5234	13	retained	retain	VBN
40318	5234	14	in	in	IN
40318	5234	15	the	the	DT
40318	5234	16	body	body	NN
40318	5234	17	.	.	.
40318	5235	1	Unripe	unripe	JJ
40318	5235	2	cheese	cheese	NN
40318	5235	3	in	in	IN
40318	5235	4	these	these	DT
40318	5235	5	experiments	experiment	NNS
40318	5235	6	was	be	VBD
40318	5235	7	apparently	apparently	RB
40318	5235	8	digested	digest	VBN
40318	5235	9	as	as	RB
40318	5235	10	completely	completely	RB
40318	5235	11	as	as	IN
40318	5235	12	the	the	DT
40318	5235	13	ripened	ripen	VBN
40318	5235	14	forms	form	NNS
40318	5235	15	.	.	.
40318	5236	1	These	these	DT
40318	5236	2	experiments	experiment	NNS
40318	5236	3	make	make	VBP
40318	5236	4	clear	clear	JJ
40318	5236	5	the	the	DT
40318	5236	6	possibility	possibility	NN
40318	5236	7	of	of	IN
40318	5236	8	making	make	VBG
40318	5236	9	cheese	cheese	NN
40318	5236	10	a	a	DT
40318	5236	11	more	more	RBR
40318	5236	12	prominent	prominent	JJ
40318	5236	13	article	article	NN
40318	5236	14	in	in	IN
40318	5236	15	the	the	DT
40318	5236	16	regular	regular	JJ
40318	5236	17	dietary	dietary	NN
40318	5236	18	than	than	IN
40318	5236	19	is	be	VBZ
40318	5236	20	usual	usual	JJ
40318	5236	21	in	in	IN
40318	5236	22	America	America	NNP
40318	5236	23	.	.	.
40318	5237	1	They	-PRON-	PRP
40318	5237	2	especially	especially	RB
40318	5237	3	point	point	VBP
40318	5237	4	to	to	IN
40318	5237	5	the	the	DT
40318	5237	6	desirability	desirability	NN
40318	5237	7	of	of	IN
40318	5237	8	the	the	DT
40318	5237	9	use	use	NN
40318	5237	10	of	of	IN
40318	5237	11	the	the	DT
40318	5237	12	skim	skim	NN
40318	5237	13	and	and	CC
40318	5237	14	partially	partially	RB
40318	5237	15	skim	skim	NNP
40318	5237	16	cheeses	cheese	NNS
40318	5237	17	,	,	,
40318	5237	18	which	which	WDT
40318	5237	19	as	as	IN
40318	5237	20	cheap	cheap	JJ
40318	5237	21	sources	source	NNS
40318	5237	22	of	of	IN
40318	5237	23	protein	protein	NN
40318	5237	24	when	when	WRB
40318	5237	25	properly	properly	RB
40318	5237	26	combined	combine	VBN
40318	5237	27	with	with	IN
40318	5237	28	other	other	JJ
40318	5237	29	foods	food	NNS
40318	5237	30	,	,	,
40318	5237	31	may	may	MD
40318	5237	32	be	be	VB
40318	5237	33	made	make	VBN
40318	5237	34	to	to	TO
40318	5237	35	replace	replace	VB
40318	5237	36	meats	meat	NNS
40318	5237	37	as	as	IN
40318	5237	38	a	a	DT
40318	5237	39	less	less	RBR
40318	5237	40	costly	costly	JJ
40318	5237	41	source	source	NN
40318	5237	42	of	of	IN
40318	5237	43	proteins	protein	NNS
40318	5237	44	.	.	.
40318	5238	1	Cheese	cheese	NN
40318	5238	2	is	be	VBZ
40318	5238	3	then	then	RB
40318	5238	4	to	to	TO
40318	5238	5	be	be	VB
40318	5238	6	classed	class	VBN
40318	5238	7	with	with	IN
40318	5238	8	meat	meat	NN
40318	5238	9	and	and	CC
40318	5238	10	eggs	egg	NNS
40318	5238	11	,	,	,
40318	5238	12	not	not	RB
40318	5238	13	with	with	IN
40318	5238	14	condiments	condiment	NNS
40318	5238	15	.	.	.
40318	5239	1	An	an	DT
40318	5239	2	ounce	ounce	NN
40318	5239	3	of	of	IN
40318	5239	4	Cheddar[149	Cheddar[149	NNP
40318	5239	5	]	]	-RRB-
40318	5239	6	cheese	cheese	NN
40318	5239	7	roughly	roughly	RB
40318	5239	8	is	be	VBZ
40318	5239	9	equivalent	equivalent	JJ
40318	5239	10	to	to	IN
40318	5239	11	one	one	CD
40318	5239	12	egg	egg	NN
40318	5239	13	,	,	,
40318	5239	14	to	to	IN
40318	5239	15	a	a	DT
40318	5239	16	glass	glass	NN
40318	5239	17	of	of	IN
40318	5239	18	milk	milk	NN
40318	5239	19	,	,	,
40318	5239	20	or	or	CC
40318	5239	21	to	to	IN
40318	5239	22	two	two	CD
40318	5239	23	ounces	ounce	NNS
40318	5239	24	of	of	IN
40318	5239	25	meat	meat	NN
40318	5239	26	.	.	.
40318	5240	1	It	-PRON-	PRP
40318	5240	2	is	be	VBZ
40318	5240	3	properly	properly	RB
40318	5240	4	to	to	TO
40318	5240	5	be	be	VB
40318	5240	6	combined	combine	VBN
40318	5240	7	with	with	IN
40318	5240	8	bread	bread	NN
40318	5240	9	,	,	,
40318	5240	10	potatoes	potato	NNS
40318	5240	11	and	and	CC
40318	5240	12	other	other	JJ
40318	5240	13	starchy	starchy	JJ
40318	5240	14	foods	food	NNS
40318	5240	15	,	,	,
40318	5240	16	lacking	lack	VBG
40318	5240	17	in	in	IN
40318	5240	18	the	the	DT
40318	5240	19	fat	fat	NN
40318	5240	20	in	in	IN
40318	5240	21	which	which	WDT
40318	5240	22	the	the	DT
40318	5240	23	cheese	cheese	NN
40318	5240	24	is	be	VBZ
40318	5240	25	rich	rich	JJ
40318	5240	26	.	.	.
40318	5241	1	These	these	DT
40318	5241	2	experiments	experiment	NNS
40318	5241	3	included	include	VBD
40318	5241	4	Roquefort	Roquefort	NNP
40318	5241	5	,	,	,
40318	5241	6	fresh	fresh	RB
40318	5241	7	-	-	HYPH
40318	5241	8	made	make	VBN
40318	5241	9	and	and	CC
40318	5241	10	ripe	ripe	JJ
40318	5241	11	Cheddar	Cheddar	NNP
40318	5241	12	,	,	,
40318	5241	13	Swiss	Swiss	NNP
40318	5241	14	,	,	,
40318	5241	15	Camembert	Camembert	NNP
40318	5241	16	and	and	CC
40318	5241	17	Cottage	Cottage	NNP
40318	5241	18	cheese	cheese	NN
40318	5241	19	.	.	.
40318	5242	1	+336	+336	NNP
40318	5242	2	.	.	.
40318	5243	1	Cheese	Cheese	NNP
40318	5243	2	flavor.+--"Cheese	flavor.+--"Cheese	NNP
40318	5243	3	owes	owe	VBZ
40318	5243	4	its	-PRON-	PRP$
40318	5243	5	flavor	flavor	NN
40318	5243	6	to	to	IN
40318	5243	7	the	the	DT
40318	5243	8	fatty	fatty	NN
40318	5243	9	acids	acid	NNS
40318	5243	10	and	and	CC
40318	5243	11	their	-PRON-	PRP$
40318	5243	12	compounds	compound	NNS
40318	5243	13	which	which	WDT
40318	5243	14	it	-PRON-	PRP
40318	5243	15	contains	contain	VBZ
40318	5243	16	and	and	CC
40318	5243	17	to	to	IN
40318	5243	18	ammonia	ammonia	VB
40318	5243	19	-	-	HYPH
40318	5243	20	like	like	JJ
40318	5243	21	bodies	body	NNS
40318	5243	22	formed	form	VBN
40318	5243	23	during	during	IN
40318	5243	24	ripening	ripen	VBG
40318	5243	25	from	from	IN
40318	5243	26	the	the	DT
40318	5243	27	cleavage	cleavage	NN
40318	5243	28	of	of	IN
40318	5243	29	the	the	DT
40318	5243	30	casein	casein	NN
40318	5243	31	,	,	,
40318	5243	32	to	to	IN
40318	5243	33	salt	salt	NN
40318	5243	34	added	add	VBN
40318	5243	35	to	to	IN
40318	5243	36	the	the	DT
40318	5243	37	curd	curd	NN
40318	5243	38	,	,	,
40318	5243	39	and	and	CC
40318	5243	40	in	in	IN
40318	5243	41	some	some	DT
40318	5243	42	varieties	variety	NNS
40318	5243	43	,	,	,
40318	5243	44	like	like	IN
40318	5243	45	Roquefort	Roquefort	NNP
40318	5243	46	,	,	,
40318	5243	47	to	to	IN
40318	5243	48	bodies	body	NNS
40318	5243	49	elaborated	elaborate	VBN
40318	5243	50	by	by	IN
40318	5243	51	molds	mold	NNS
40318	5243	52	which	which	WDT
40318	5243	53	develop	develop	VBP
40318	5243	54	in	in	IN
40318	5243	55	the	the	DT
40318	5243	56	cheese	cheese	NN
40318	5243	57	.	.	.
40318	5244	1	In	in	IN
40318	5244	2	the	the	DT
40318	5244	3	highly	highly	RB
40318	5244	4	flavored	flavor	VBN
40318	5244	5	sorts	sort	NNS
40318	5244	6	some	some	DT
40318	5244	7	of	of	IN
40318	5244	8	the	the	DT
40318	5244	9	fatty	fatty	NN
40318	5244	10	acids	acid	NNS
40318	5244	11	of	of	IN
40318	5244	12	a	a	DT
40318	5244	13	very	very	RB
40318	5244	14	marked	marked	JJ
40318	5244	15	odor	odor	NN
40318	5244	16	are	be	VBP
40318	5244	17	present	present	JJ
40318	5244	18	in	in	IN
40318	5244	19	abundance	abundance	NN
40318	5244	20	,	,	,
40318	5244	21	as	as	IN
40318	5244	22	are	be	VBP
40318	5244	23	also	also	RB
40318	5244	24	the	the	DT
40318	5244	25	ammonia	ammonia	NN
40318	5244	26	-	-	HYPH
40318	5244	27	like	like	JJ
40318	5244	28	bodies	body	NNS
40318	5244	29	.	.	.
40318	5245	1	Indeed	indeed	RB
40318	5245	2	,	,	,
40318	5245	3	in	in	IN
40318	5245	4	eating	eat	VBG
40318	5245	5	such	such	JJ
40318	5245	6	cheese	cheese	NN
40318	5245	7	as	as	IN
40318	5245	8	Camembert	Camembert	NNP
40318	5245	9	a	a	DT
40318	5245	10	trace	trace	NN
40318	5245	11	of	of	IN
40318	5245	12	ammonia	ammonia	NNP
40318	5245	13	flavor	flavor	NN
40318	5245	14	may	may	MD
40318	5245	15	often	often	RB
40318	5245	16	be	be	VB
40318	5245	17	plainly	plainly	RB
40318	5245	18	detected	detect	VBN
40318	5245	19	.	.	.
40318	5246	1	"	"	``
40318	5246	2	The	the	DT
40318	5246	3	cleavage	cleavage	NN
40318	5246	4	of	of	IN
40318	5246	5	the	the	DT
40318	5246	6	nitrogenous	nitrogenous	JJ
40318	5246	7	material	material	NN
40318	5246	8	of	of	IN
40318	5246	9	the	the	DT
40318	5246	10	cheese	cheese	NN
40318	5246	11	and	and	CC
40318	5246	12	other	other	JJ
40318	5246	13	changes	change	NNS
40318	5246	14	are	be	VBP
40318	5246	15	brought	bring	VBN
40318	5246	16	about	about	RP
40318	5246	17	chiefly	chiefly	RB
40318	5246	18	by	by	IN
40318	5246	19	the	the	DT
40318	5246	20	action	action	NN
40318	5246	21	of	of	IN
40318	5246	22	enzymes	enzyme	NNS
40318	5246	23	originally	originally	RB
40318	5246	24	present	present	JJ
40318	5246	25	in	in	IN
40318	5246	26	cheese	cheese	NN
40318	5246	27	or	or	CC
40318	5246	28	by	by	IN
40318	5246	29	micro	micro	JJ
40318	5246	30	-	-	HYPH
40318	5246	31	organisms	organism	NNS
40318	5246	32	and	and	CC
40318	5246	33	are	be	VBP
40318	5246	34	to	to	TO
40318	5246	35	be	be	VB
40318	5246	36	regarded	regard	VBN
40318	5246	37	as	as	IN
40318	5246	38	fermentative	fermentative	JJ
40318	5246	39	and	and	CC
40318	5246	40	not	not	RB
40318	5246	41	as	as	IN
40318	5246	42	putrefactive	putrefactive	JJ
40318	5246	43	changes	change	NNS
40318	5246	44	.	.	.
40318	5247	1	"	"	``
40318	5247	2	The	the	DT
40318	5247	3	liking	liking	NN
40318	5247	4	for	for	IN
40318	5247	5	highly	highly	RB
40318	5247	6	flavored	flavor	VBN
40318	5247	7	cheeses	cheese	NNS
40318	5247	8	of	of	IN
40318	5247	9	strong	strong	JJ
40318	5247	10	odor	odor	NN
40318	5247	11	is	be	VBZ
40318	5247	12	a	a	DT
40318	5247	13	matter	matter	NN
40318	5247	14	of	of	IN
40318	5247	15	individual	individual	JJ
40318	5247	16	preference	preference	NN
40318	5247	17	,	,	,
40318	5247	18	but	but	CC
40318	5247	19	from	from	IN
40318	5247	20	the	the	DT
40318	5247	21	chemist	chemist	NN
40318	5247	22	's	's	POS
40318	5247	23	standpoint	standpoint	NN
40318	5247	24	there	there	EX
40318	5247	25	is	be	VBZ
40318	5247	26	no	no	DT
40318	5247	27	reason	reason	NN
40318	5247	28	for	for	IN
40318	5247	29	the	the	DT
40318	5247	30	statement	statement	NN
40318	5247	31	often	often	RB
40318	5247	32	made	make	VBD
40318	5247	33	that	that	IN
40318	5247	34	such	such	JJ
40318	5247	35	cheeses	cheese	NNS
40318	5247	36	have	have	VBP
40318	5247	37	undergone	undergo	VBN
40318	5247	38	putrefactive	putrefactive	JJ
40318	5247	39	decomposition	decomposition	NN
40318	5247	40	.	.	.
40318	5247	41	"	"	''
40318	5248	1	+337	+337	NNP
40318	5248	2	.	.	.
40318	5249	1	Relation	relation	NN
40318	5249	2	to	to	IN
40318	5249	3	health.+--In	health.+--in	JJ
40318	5249	4	connection	connection	NN
40318	5249	5	with	with	IN
40318	5249	6	the	the	DT
40318	5249	7	use	use	NN
40318	5249	8	of	of	IN
40318	5249	9	cheese	cheese	NN
40318	5249	10	as	as	IN
40318	5249	11	a	a	DT
40318	5249	12	food	food	NN
40318	5249	13	,	,	,
40318	5249	14	its	-PRON-	PRP$
40318	5249	15	relation	relation	NN
40318	5249	16	to	to	IN
40318	5249	17	the	the	DT
40318	5249	18	health	health	NN
40318	5249	19	of	of	IN
40318	5249	20	the	the	DT
40318	5249	21	consumer	consumer	NN
40318	5249	22	must	must	MD
40318	5249	23	be	be	VB
40318	5249	24	considered	consider	VBN
40318	5249	25	.	.	.
40318	5250	1	The	the	DT
40318	5250	2	presence	presence	NN
40318	5250	3	of	of	IN
40318	5250	4	the	the	DT
40318	5250	5	bacillus	bacillus	NN
40318	5250	6	of	of	IN
40318	5250	7	tuberculosis	tuberculosis	NN
40318	5250	8	in	in	IN
40318	5250	9	milk	milk	NN
40318	5250	10	has	have	VBZ
40318	5250	11	led	lead	VBN
40318	5250	12	to	to	IN
40318	5250	13	careful	careful	JJ
40318	5250	14	study	study	NN
40318	5250	15	of	of	IN
40318	5250	16	its	-PRON-	PRP$
40318	5250	17	possible	possible	JJ
40318	5250	18	presence	presence	NN
40318	5250	19	in	in	IN
40318	5250	20	cheese	cheese	NN
40318	5250	21	.	.	.
40318	5251	1	When	when	WRB
40318	5251	2	American	american	JJ
40318	5251	3	Cheddar	Cheddar	NNP
40318	5251	4	cheese	cheese	NN
40318	5251	5	was	be	VBD
40318	5251	6	specially	specially	RB
40318	5251	7	inoculated	inoculate	VBN
40318	5251	8	for	for	IN
40318	5251	9	this	this	DT
40318	5251	10	purpose	purpose	NN
40318	5251	11	,	,	,
40318	5251	12	the	the	DT
40318	5251	13	living	live	VBG
40318	5251	14	organism	organism	NN
40318	5251	15	was	be	VBD
40318	5251	16	recovered	recover	VBN
40318	5251	17	from	from	IN
40318	5251	18	it	-PRON-	PRP
40318	5251	19	after	after	IN
40318	5251	20	about	about	RB
40318	5251	21	five	five	CD
40318	5251	22	months	month	NNS
40318	5251	23	by	by	IN
40318	5251	24	Schroeder	Schroeder	NNP
40318	5251	25	of	of	IN
40318	5251	26	the	the	DT
40318	5251	27	United	United	NNP
40318	5251	28	States	States	NNP
40318	5251	29	Department	Department	NNP
40318	5251	30	of	of	IN
40318	5251	31	Agriculture	Agriculture	NNP
40318	5251	32	.	.	.
40318	5252	1	This	this	DT
40318	5252	2	danger	danger	NN
40318	5252	3	is	be	VBZ
40318	5252	4	much	much	RB
40318	5252	5	greater	great	JJR
40318	5252	6	from	from	IN
40318	5252	7	cheeses	cheese	NNS
40318	5252	8	,	,	,
40318	5252	9	such	such	JJ
40318	5252	10	as	as	IN
40318	5252	11	Cream	Cream	NNP
40318	5252	12	and	and	CC
40318	5252	13	Neufchâtel	Neufchâtel	NNP
40318	5252	14	,	,	,
40318	5252	15	which	which	WDT
40318	5252	16	are	be	VBP
40318	5252	17	eaten	eat	VBN
40318	5252	18	when	when	WRB
40318	5252	19	comparatively	comparatively	RB
40318	5252	20	freshly	freshly	RB
40318	5252	21	made	make	VBN
40318	5252	22	.	.	.
40318	5253	1	The	the	DT
40318	5253	2	disease	disease	NN
40318	5253	3	has	have	VBZ
40318	5253	4	been	be	VBN
40318	5253	5	produced	produce	VBN
40318	5253	6	in	in	IN
40318	5253	7	guinea	guinea	NN
40318	5253	8	pigs	pig	NNS
40318	5253	9	from	from	IN
40318	5253	10	such	such	JJ
40318	5253	11	cheese	cheese	NN
40318	5253	12	often	often	RB
40318	5253	13	enough	enough	RB
40318	5253	14	to	to	TO
40318	5253	15	emphasize	emphasize	VB
40318	5253	16	the	the	DT
40318	5253	17	desirability	desirability	NN
40318	5253	18	of	of	IN
40318	5253	19	developing	develop	VBG
40318	5253	20	methods	method	NNS
40318	5253	21	of	of	IN
40318	5253	22	making	make	VBG
40318	5253	23	every	every	DT
40318	5253	24	variety	variety	NN
40318	5253	25	possible	possible	JJ
40318	5253	26	from	from	IN
40318	5253	27	thoroughly	thoroughly	RB
40318	5253	28	pasteurized	pasteurize	VBN
40318	5253	29	milk	milk	NN
40318	5253	30	.	.	.
40318	5254	1	This	this	DT
40318	5254	2	would	would	MD
40318	5254	3	remove	remove	VB
40318	5254	4	the	the	DT
40318	5254	5	danger	danger	NN
40318	5254	6	of	of	IN
40318	5254	7	tuberculosis	tuberculosis	NN
40318	5254	8	and	and	CC
40318	5254	9	with	with	IN
40318	5254	10	it	-PRON-	PRP
40318	5254	11	eliminate	eliminate	VB
40318	5254	12	the	the	DT
40318	5254	13	possibility	possibility	NN
40318	5254	14	of	of	IN
40318	5254	15	transmitting	transmit	VBG
40318	5254	16	other	other	JJ
40318	5254	17	diseases	disease	NNS
40318	5254	18	.	.	.
40318	5255	1	+338	+338	NNP
40318	5255	2	.	.	.
40318	5256	1	Cheese	cheese	JJ
40318	5256	2	poisoning+[150	poisoning+[150	NN
40318	5256	3	]	]	-RRB-
40318	5256	4	cases	case	NNS
40318	5256	5	occasionally	occasionally	RB
40318	5256	6	occur	occur	VBP
40318	5256	7	.	.	.
40318	5257	1	These	these	DT
40318	5257	2	take	take	VBP
40318	5257	3	two	two	CD
40318	5257	4	main	main	JJ
40318	5257	5	forms	form	NNS
40318	5257	6	:	:	:
40318	5257	7	(	(	-LRB-
40318	5257	8	1	1	LS
40318	5257	9	)	)	-RRB-
40318	5257	10	an	an	DT
40318	5257	11	enteritis	enteritis	NN
40318	5257	12	(	(	-LRB-
40318	5257	13	caused	cause	VBN
40318	5257	14	by	by	IN
40318	5257	15	_	_	NNP
40318	5257	16	Bacillus	Bacillus	NNP
40318	5257	17	enteritidis	enteritidis	NN
40318	5257	18	_	_	NNP
40318	5257	19	)	)	-RRB-
40318	5257	20	or	or	CC
40318	5257	21	some	some	DT
40318	5257	22	other	other	JJ
40318	5257	23	member	member	NN
40318	5257	24	of	of	IN
40318	5257	25	that	that	DT
40318	5257	26	series	series	NN
40318	5257	27	which	which	WDT
40318	5257	28	while	while	IN
40318	5257	29	painful	painful	JJ
40318	5257	30	and	and	CC
40318	5257	31	accompanied	accompany	VBN
40318	5257	32	by	by	IN
40318	5257	33	purging	purging	NN
40318	5257	34	is	be	VBZ
40318	5257	35	rarely	rarely	RB
40318	5257	36	fatal	fatal	JJ
40318	5257	37	;	;	:
40318	5257	38	(	(	-LRB-
40318	5257	39	2	2	LS
40318	5257	40	)	)	-RRB-
40318	5257	41	acute	acute	NN
40318	5257	42	toxæmias	toxæmia	NNS
40318	5257	43	which	which	WDT
40318	5257	44	,	,	,
40318	5257	45	although	although	IN
40318	5257	46	rare	rare	JJ
40318	5257	47	,	,	,
40318	5257	48	usually	usually	RB
40318	5257	49	result	result	VBP
40318	5257	50	in	in	IN
40318	5257	51	death	death	NN
40318	5257	52	.	.	.
40318	5258	1	From	from	IN
40318	5258	2	the	the	DT
40318	5258	3	latter	latter	JJ
40318	5258	4	type	type	NN
40318	5258	5	a	a	DT
40318	5258	6	variety	variety	NN
40318	5258	7	of	of	IN
40318	5258	8	_	_	NNP
40318	5258	9	Bacillus	Bacillus	NNP
40318	5258	10	botulinus	botulinus	NN
40318	5258	11	_	_	NNP
40318	5258	12	,	,	,
40318	5258	13	an	an	DT
40318	5258	14	organism	organism	NN
40318	5258	15	usually	usually	RB
40318	5258	16	associated	associate	VBN
40318	5258	17	with	with	IN
40318	5258	18	meat	meat	NN
40318	5258	19	poisoning	poisoning	NN
40318	5258	20	,	,	,
40318	5258	21	was	be	VBD
40318	5258	22	isolated	isolate	VBN
40318	5258	23	by	by	IN
40318	5258	24	the	the	DT
40318	5258	25	New	New	NNP
40318	5258	26	York	York	NNP
40318	5258	27	State	State	NNP
40318	5258	28	Department	Department	NNP
40318	5258	29	of	of	IN
40318	5258	30	Health	Health	NNP
40318	5258	31	.	.	.
40318	5259	1	The	the	DT
40318	5259	2	occurrence	occurrence	NN
40318	5259	3	of	of	IN
40318	5259	4	such	such	JJ
40318	5259	5	cases	case	NNS
40318	5259	6	is	be	VBZ
40318	5259	7	frequent	frequent	JJ
40318	5259	8	enough	enough	RB
40318	5259	9	to	to	TO
40318	5259	10	emphasize	emphasize	VB
40318	5259	11	the	the	DT
40318	5259	12	desirability	desirability	NN
40318	5259	13	of	of	IN
40318	5259	14	using	use	VBG
40318	5259	15	every	every	DT
40318	5259	16	precaution	precaution	NN
40318	5259	17	to	to	TO
40318	5259	18	reduce	reduce	VB
40318	5259	19	the	the	DT
40318	5259	20	number	number	NN
40318	5259	21	of	of	IN
40318	5259	22	bacteria	bacteria	NNS
40318	5259	23	that	that	WDT
40318	5259	24	are	be	VBP
40318	5259	25	allowed	allow	VBN
40318	5259	26	to	to	TO
40318	5259	27	enter	enter	VB
40318	5259	28	milk	milk	NN
40318	5259	29	when	when	WRB
40318	5259	30	drawn	draw	VBN
40318	5259	31	and	and	CC
40318	5259	32	to	to	TO
40318	5259	33	prevent	prevent	VB
40318	5259	34	the	the	DT
40318	5259	35	development	development	NN
40318	5259	36	of	of	IN
40318	5259	37	those	those	DT
40318	5259	38	which	which	WDT
40318	5259	39	actually	actually	RB
40318	5259	40	gain	gain	VBP
40318	5259	41	access	access	NN
40318	5259	42	to	to	IN
40318	5259	43	it	-PRON-	PRP
40318	5259	44	.	.	.
40318	5260	1	When	when	WRB
40318	5260	2	possible	possible	JJ
40318	5260	3	,	,	,
40318	5260	4	pasteurization	pasteurization	NN
40318	5260	5	should	should	MD
40318	5260	6	be	be	VB
40318	5260	7	introduced	introduce	VBN
40318	5260	8	.	.	.
40318	5261	1	+339	+339	NNP
40318	5261	2	.	.	.
40318	5262	1	Proper	proper	JJ
40318	5262	2	place	place	NN
40318	5262	3	in	in	IN
40318	5262	4	the	the	DT
40318	5262	5	diet.+--It	diet.+--It	NNP
40318	5262	6	has	have	VBZ
40318	5262	7	already	already	RB
40318	5262	8	been	be	VBN
40318	5262	9	noted	note	VBN
40318	5262	10	that	that	IN
40318	5262	11	cheese	cheese	NN
40318	5262	12	is	be	VBZ
40318	5262	13	used	use	VBN
40318	5262	14	"	"	''
40318	5262	15	in	in	IN
40318	5262	16	general	general	JJ
40318	5262	17	in	in	IN
40318	5262	18	two	two	CD
40318	5262	19	ways	way	NNS
40318	5262	20	--	--	:
40318	5262	21	in	in	IN
40318	5262	22	small	small	JJ
40318	5262	23	quantities	quantity	NNS
40318	5262	24	chiefly	chiefly	RB
40318	5262	25	for	for	IN
40318	5262	26	its	-PRON-	PRP$
40318	5262	27	flavor	flavor	NN
40318	5262	28	and	and	CC
40318	5262	29	in	in	IN
40318	5262	30	large	large	JJ
40318	5262	31	quantities	quantity	NNS
40318	5262	32	for	for	IN
40318	5262	33	its	-PRON-	PRP$
40318	5262	34	nutritive	nutritive	JJ
40318	5262	35	value	value	NN
40318	5262	36	as	as	RB
40318	5262	37	well	well	RB
40318	5262	38	as	as	IN
40318	5262	39	for	for	IN
40318	5262	40	its	-PRON-	PRP$
40318	5262	41	flavor	flavor	NN
40318	5262	42	.	.	.
40318	5263	1	Some	some	DT
40318	5263	2	varieties	variety	NNS
40318	5263	3	of	of	IN
40318	5263	4	cheese	cheese	NN
40318	5263	5	are	be	VBP
40318	5263	6	used	use	VBN
40318	5263	7	chiefly	chiefly	RB
40318	5263	8	for	for	IN
40318	5263	9	the	the	DT
40318	5263	10	first	first	JJ
40318	5263	11	purpose	purpose	NN
40318	5263	12	,	,	,
40318	5263	13	others	other	NNS
40318	5263	14	chiefly	chiefly	RB
40318	5263	15	for	for	IN
40318	5263	16	the	the	DT
40318	5263	17	second	second	JJ
40318	5263	18	.	.	.
40318	5264	1	Those	those	DT
40318	5264	2	which	which	WDT
40318	5264	3	are	be	VBP
40318	5264	4	used	use	VBN
40318	5264	5	chiefly	chiefly	RB
40318	5264	6	for	for	IN
40318	5264	7	their	-PRON-	PRP$
40318	5264	8	flavor	flavor	NN
40318	5264	9	,	,	,
40318	5264	10	many	many	JJ
40318	5264	11	of	of	IN
40318	5264	12	which	which	WDT
40318	5264	13	are	be	VBP
40318	5264	14	high	high	RB
40318	5264	15	priced	price	VBN
40318	5264	16	,	,	,
40318	5264	17	contribute	contribute	VB
40318	5264	18	little	little	JJ
40318	5264	19	to	to	IN
40318	5264	20	the	the	DT
40318	5264	21	food	food	NN
40318	5264	22	value	value	NN
40318	5264	23	of	of	IN
40318	5264	24	the	the	DT
40318	5264	25	diet	diet	NN
40318	5264	26	,	,	,
40318	5264	27	because	because	IN
40318	5264	28	of	of	IN
40318	5264	29	the	the	DT
40318	5264	30	small	small	JJ
40318	5264	31	quantity	quantity	NN
40318	5264	32	used	use	VBN
40318	5264	33	at	at	IN
40318	5264	34	a	a	DT
40318	5264	35	time	time	NN
40318	5264	36	.	.	.
40318	5265	1	They	-PRON-	PRP
40318	5265	2	have	have	VBP
40318	5265	3	an	an	DT
40318	5265	4	important	important	JJ
40318	5265	5	part	part	NN
40318	5265	6	to	to	TO
40318	5265	7	play	play	VB
40318	5265	8	,	,	,
40318	5265	9	however	however	RB
40318	5265	10	,	,	,
40318	5265	11	in	in	IN
40318	5265	12	making	make	VBG
40318	5265	13	the	the	DT
40318	5265	14	diet	diet	NN
40318	5265	15	attractive	attractive	JJ
40318	5265	16	and	and	CC
40318	5265	17	palatable	palatable	JJ
40318	5265	18	.	.	.
40318	5266	1	The	the	DT
40318	5266	2	intelligent	intelligent	JJ
40318	5266	3	housekeeper	housekeeper	NN
40318	5266	4	thinks	think	VBZ
40318	5266	5	of	of	IN
40318	5266	6	them	-PRON-	PRP
40318	5266	7	not	not	RB
40318	5266	8	as	as	IN
40318	5266	9	necessities	necessity	NNS
40318	5266	10	,	,	,
40318	5266	11	but	but	CC
40318	5266	12	as	as	IN
40318	5266	13	lying	lie	VBG
40318	5266	14	within	within	IN
40318	5266	15	what	what	WP
40318	5266	16	has	have	VBZ
40318	5266	17	been	be	VBN
40318	5266	18	called	call	VBN
40318	5266	19	'	'	''
40318	5266	20	the	the	DT
40318	5266	21	region	region	NN
40318	5266	22	of	of	IN
40318	5266	23	choice	choice	NN
40318	5266	24	.	.	.
40318	5266	25	'	'	''
40318	5267	1	Having	have	VBG
40318	5267	2	first	first	RB
40318	5267	3	satisfied	satisfy	VBD
40318	5267	4	herself	-PRON-	PRP
40318	5267	5	that	that	IN
40318	5267	6	her	-PRON-	PRP$
40318	5267	7	family	family	NN
40318	5267	8	is	be	VBZ
40318	5267	9	receiving	receive	VBG
40318	5267	10	sufficient	sufficient	JJ
40318	5267	11	nourishment	nourishment	NN
40318	5267	12	,	,	,
40318	5267	13	she	-PRON-	PRP
40318	5267	14	then	then	RB
40318	5267	15	,	,	,
40318	5267	16	according	accord	VBG
40318	5267	17	to	to	IN
40318	5267	18	her	-PRON-	PRP$
40318	5267	19	means	mean	NNS
40318	5267	20	and	and	CC
40318	5267	21	ideas	idea	NNS
40318	5267	22	of	of	IN
40318	5267	23	an	an	DT
40318	5267	24	attractive	attractive	JJ
40318	5267	25	diet	diet	NN
40318	5267	26	,	,	,
40318	5267	27	chooses	choose	NNS
40318	5267	28	among	among	IN
40318	5267	29	these	these	DT
40318	5267	30	foods	food	NNS
40318	5267	31	and	and	CC
40318	5267	32	others	other	NNS
40318	5267	33	which	which	WDT
40318	5267	34	are	be	VBP
40318	5267	35	to	to	TO
40318	5267	36	be	be	VB
40318	5267	37	considered	consider	VBN
40318	5267	38	luxuries	luxury	NNS
40318	5267	39	.	.	.
40318	5268	1	"	"	``
40318	5268	2	Those	those	DT
40318	5268	3	cheeses	cheese	NNS
40318	5268	4	,	,	,
40318	5268	5	on	on	IN
40318	5268	6	the	the	DT
40318	5268	7	other	other	JJ
40318	5268	8	hand	hand	NN
40318	5268	9	,	,	,
40318	5268	10	which	which	WDT
40318	5268	11	are	be	VBP
40318	5268	12	suitable	suitable	JJ
40318	5268	13	to	to	TO
40318	5268	14	be	be	VB
40318	5268	15	eaten	eat	VBN
40318	5268	16	in	in	IN
40318	5268	17	large	large	JJ
40318	5268	18	quantities	quantity	NNS
40318	5268	19	and	and	CC
40318	5268	20	which	which	WDT
40318	5268	21	are	be	VBP
40318	5268	22	comparatively	comparatively	RB
40318	5268	23	low	low	RB
40318	5268	24	priced	price	VBN
40318	5268	25	are	be	VBP
40318	5268	26	important	important	JJ
40318	5268	27	not	not	RB
40318	5268	28	only	only	RB
40318	5268	29	from	from	IN
40318	5268	30	the	the	DT
40318	5268	31	point	point	NN
40318	5268	32	of	of	IN
40318	5268	33	view	view	NN
40318	5268	34	of	of	IN
40318	5268	35	flavor	flavor	NN
40318	5268	36	,	,	,
40318	5268	37	but	but	CC
40318	5268	38	also	also	RB
40318	5268	39	from	from	IN
40318	5268	40	the	the	DT
40318	5268	41	point	point	NN
40318	5268	42	of	of	IN
40318	5268	43	view	view	NN
40318	5268	44	of	of	IN
40318	5268	45	their	-PRON-	PRP$
40318	5268	46	nutritive	nutritive	JJ
40318	5268	47	value	value	NN
40318	5268	48	.	.	.
40318	5268	49	"	"	''
40318	5269	1	Among	among	IN
40318	5269	2	such	such	JJ
40318	5269	3	cheeses	cheese	NNS
40318	5269	4	are	be	VBP
40318	5269	5	American	American	NNP
40318	5269	6	Cheddar	Cheddar	NNP
40318	5269	7	,	,	,
40318	5269	8	Swiss	Swiss	NNP
40318	5269	9	,	,	,
40318	5269	10	Brick	Brick	NNP
40318	5269	11	,	,	,
40318	5269	12	Limburger	Limburger	NNP
40318	5269	13	and	and	CC
40318	5269	14	the	the	DT
40318	5269	15	lower	lower	RBR
40318	5269	16	priced	price	VBN
40318	5269	17	forms	form	NNS
40318	5269	18	of	of	IN
40318	5269	19	Neufchâtel	Neufchâtel	NNP
40318	5269	20	.	.	.
40318	5270	1	It	-PRON-	PRP
40318	5270	2	is	be	VBZ
40318	5270	3	clear	clear	JJ
40318	5270	4	that	that	IN
40318	5270	5	in	in	IN
40318	5270	6	buying	buy	VBG
40318	5270	7	cheese	cheese	NN
40318	5270	8	,	,	,
40318	5270	9	the	the	DT
40318	5270	10	housekeeper	housekeeper	NN
40318	5270	11	should	should	MD
40318	5270	12	know	know	VB
40318	5270	13	definitely	definitely	RB
40318	5270	14	the	the	DT
40318	5270	15	dietary	dietary	JJ
40318	5270	16	purpose	purpose	NN
40318	5270	17	of	of	IN
40318	5270	18	the	the	DT
40318	5270	19	purchase	purchase	NN
40318	5270	20	,	,	,
40318	5270	21	and	and	CC
40318	5270	22	then	then	RB
40318	5270	23	choose	choose	VB
40318	5270	24	the	the	DT
40318	5270	25	variety	variety	NN
40318	5270	26	of	of	IN
40318	5270	27	cheese	cheese	NN
40318	5270	28	best	best	RB
40318	5270	29	suited	suit	VBN
40318	5270	30	.	.	.
40318	5271	1	To	to	IN
40318	5271	2	a	a	DT
40318	5271	3	very	very	RB
40318	5271	4	large	large	JJ
40318	5271	5	degree	degree	NN
40318	5271	6	the	the	DT
40318	5271	7	personal	personal	JJ
40318	5271	8	tastes	taste	NNS
40318	5271	9	of	of	IN
40318	5271	10	the	the	DT
40318	5271	11	family	family	NN
40318	5271	12	determine	determine	VBP
40318	5271	13	the	the	DT
40318	5271	14	kinds	kind	NNS
40318	5271	15	of	of	IN
40318	5271	16	cheese	cheese	NN
40318	5271	17	which	which	WDT
40318	5271	18	will	will	MD
40318	5271	19	be	be	VB
40318	5271	20	tolerated	tolerate	VBN
40318	5271	21	when	when	WRB
40318	5271	22	served	serve	VBN
40318	5271	23	uncooked	uncooked	JJ
40318	5271	24	.	.	.
40318	5272	1	In	in	IN
40318	5272	2	some	some	DT
40318	5272	3	families	family	NNS
40318	5272	4	,	,	,
40318	5272	5	the	the	DT
40318	5272	6	strong	strong	JJ
40318	5272	7	flavors	flavor	NNS
40318	5272	8	of	of	IN
40318	5272	9	Roquefort	Roquefort	NNP
40318	5272	10	or	or	CC
40318	5272	11	Limburger	Limburger	NNP
40318	5272	12	are	be	VBP
40318	5272	13	not	not	RB
40318	5272	14	acceptable	acceptable	JJ
40318	5272	15	.	.	.
40318	5273	1	However	however	RB
40318	5273	2	,	,	,
40318	5273	3	there	there	EX
40318	5273	4	is	be	VBZ
40318	5273	5	a	a	DT
40318	5273	6	range	range	NN
40318	5273	7	of	of	IN
40318	5273	8	choice	choice	NN
40318	5273	9	in	in	IN
40318	5273	10	which	which	WDT
40318	5273	11	much	much	JJ
40318	5273	12	judgment	judgment	NN
40318	5273	13	can	can	MD
40318	5273	14	be	be	VB
40318	5273	15	used	use	VBN
40318	5273	16	.	.	.
40318	5274	1	Cheese	cheese	NN
40318	5274	2	to	to	TO
40318	5274	3	be	be	VB
40318	5274	4	served	serve	VBN
40318	5274	5	with	with	IN
40318	5274	6	mild	mild	JJ
40318	5274	7	-	-	HYPH
40318	5274	8	flavored	flavor	VBN
40318	5274	9	foods	food	NNS
40318	5274	10	should	should	MD
40318	5274	11	as	as	IN
40318	5274	12	a	a	DT
40318	5274	13	rule	rule	NN
40318	5274	14	be	be	VB
40318	5274	15	also	also	RB
40318	5274	16	mild	mild	JJ
40318	5274	17	-	-	HYPH
40318	5274	18	flavored	flavored	JJ
40318	5274	19	.	.	.
40318	5275	1	For	for	IN
40318	5275	2	most	most	JJS
40318	5275	3	sandwiches	sandwich	NNS
40318	5275	4	,	,	,
40318	5275	5	for	for	IN
40318	5275	6	example	example	NN
40318	5275	7	,	,	,
40318	5275	8	Cheddar	Cheddar	NNP
40318	5275	9	or	or	CC
40318	5275	10	Swiss	Swiss	NNP
40318	5275	11	is	be	VBZ
40318	5275	12	usually	usually	RB
40318	5275	13	very	very	RB
40318	5275	14	acceptable	acceptable	JJ
40318	5275	15	;	;	:
40318	5275	16	Brick	brick	NN
40318	5275	17	or	or	CC
40318	5275	18	partly	partly	RB
40318	5275	19	ripe	ripe	JJ
40318	5275	20	Limburger	Limburger	NNP
40318	5275	21	still	still	RB
40318	5275	22	hard	hard	RB
40318	5275	23	enough	enough	RB
40318	5275	24	to	to	TO
40318	5275	25	slice	slice	VB
40318	5275	26	cuts	cut	NNS
40318	5275	27	into	into	IN
40318	5275	28	thin	thin	JJ
40318	5275	29	rectangular	rectangular	JJ
40318	5275	30	slices	slice	NNS
40318	5275	31	and	and	CC
40318	5275	32	is	be	VBZ
40318	5275	33	very	very	RB
40318	5275	34	attractive	attractive	JJ
40318	5275	35	to	to	IN
40318	5275	36	many	many	JJ
40318	5275	37	consumers	consumer	NNS
40318	5275	38	because	because	IN
40318	5275	39	it	-PRON-	PRP
40318	5275	40	has	have	VBZ
40318	5275	41	somewhat	somewhat	RB
40318	5275	42	more	more	JJR
40318	5275	43	flavor	flavor	NN
40318	5275	44	without	without	IN
40318	5275	45	being	be	VBG
40318	5275	46	too	too	RB
40318	5275	47	strong	strong	JJ
40318	5275	48	.	.	.
40318	5276	1	With	with	IN
40318	5276	2	proper	proper	JJ
40318	5276	3	handling	handling	NN
40318	5276	4	it	-PRON-	PRP
40318	5276	5	is	be	VBZ
40318	5276	6	good	good	JJ
40318	5276	7	policy	policy	NN
40318	5276	8	to	to	TO
40318	5276	9	buy	buy	VB
40318	5276	10	the	the	DT
40318	5276	11	cheapest	cheap	JJS
40318	5276	12	of	of	IN
40318	5276	13	these	these	DT
40318	5276	14	forms	form	NNS
40318	5276	15	for	for	IN
40318	5276	16	this	this	DT
40318	5276	17	purpose	purpose	NN
40318	5276	18	.	.	.
40318	5277	1	The	the	DT
40318	5277	2	selection	selection	NN
40318	5277	3	of	of	IN
40318	5277	4	dessert	dessert	NN
40318	5277	5	cheeses	cheeses	NNP
40318	5277	6	offers	offer	VBZ
40318	5277	7	the	the	DT
40318	5277	8	widest	wide	JJS
40318	5277	9	range	range	NN
40318	5277	10	.	.	.
40318	5278	1	If	if	IN
40318	5278	2	served	serve	VBN
40318	5278	3	with	with	IN
40318	5278	4	mild	mild	JJ
40318	5278	5	-	-	HYPH
40318	5278	6	flavored	flavor	VBN
40318	5278	7	crackers	cracker	NNS
40318	5278	8	,	,	,
40318	5278	9	very	very	RB
40318	5278	10	many	many	JJ
40318	5278	11	persons	person	NNS
40318	5278	12	prefer	prefer	VBP
40318	5278	13	Cream	Cream	NNP
40318	5278	14	,	,	,
40318	5278	15	Neufchâtel	Neufchâtel	NNP
40318	5278	16	or	or	CC
40318	5278	17	mild	mild	JJ
40318	5278	18	Cheddar	Cheddar	NNP
40318	5278	19	;	;	:
40318	5278	20	a	a	DT
40318	5278	21	little	little	RB
40318	5278	22	stronger	strong	JJR
40318	5278	23	taste	taste	NN
40318	5278	24	calls	call	VBZ
40318	5278	25	for	for	IN
40318	5278	26	club	club	NN
40318	5278	27	cheese	cheese	NN
40318	5278	28	,	,	,
40318	5278	29	or	or	CC
40318	5278	30	Camembert	Camembert	NNP
40318	5278	31	.	.	.
40318	5279	1	If	if	IN
40318	5279	2	tobacco	tobacco	NN
40318	5279	3	smoke	smoke	NN
40318	5279	4	is	be	VBZ
40318	5279	5	present	present	JJ
40318	5279	6	,	,	,
40318	5279	7	Roquefort	Roquefort	NNP
40318	5279	8	,	,	,
40318	5279	9	Gorgonzola	Gorgonzola	NNP
40318	5279	10	,	,	,
40318	5279	11	Limburger	Limburger	NNP
40318	5279	12	and	and	CC
40318	5279	13	related	related	JJ
40318	5279	14	types	type	NNS
40318	5279	15	will	will	MD
40318	5279	16	satisfy	satisfy	VB
40318	5279	17	many	many	JJ
40318	5279	18	consumers	consumer	NNS
40318	5279	19	better	well	RBR
40318	5279	20	than	than	IN
40318	5279	21	mild	mild	JJ
40318	5279	22	cheeses	cheese	NNS
40318	5279	23	.	.	.
40318	5280	1	The	the	DT
40318	5280	2	intensity	intensity	NN
40318	5280	3	of	of	IN
40318	5280	4	flavor	flavor	NN
40318	5280	5	to	to	TO
40318	5280	6	be	be	VB
40318	5280	7	sought	seek	VBN
40318	5280	8	in	in	IN
40318	5280	9	the	the	DT
40318	5280	10	cheese	cheese	NN
40318	5280	11	should	should	MD
40318	5280	12	thus	thus	RB
40318	5280	13	be	be	VB
40318	5280	14	adjusted	adjust	VBN
40318	5280	15	to	to	IN
40318	5280	16	the	the	DT
40318	5280	17	food	food	NN
40318	5280	18	served	serve	VBD
40318	5280	19	with	with	IN
40318	5280	20	it	-PRON-	PRP
40318	5280	21	.	.	.
40318	5281	1	A	a	DT
40318	5281	2	person	person	NN
40318	5281	3	with	with	IN
40318	5281	4	an	an	DT
40318	5281	5	aversion	aversion	NN
40318	5281	6	to	to	IN
40318	5281	7	strong	strong	RB
40318	5281	8	-	-	HYPH
40318	5281	9	smelling	smell	VBG
40318	5281	10	or	or	CC
40318	5281	11	strong	strong	RB
40318	5281	12	-	-	HYPH
40318	5281	13	tasting	taste	VBG
40318	5281	14	cheese	cheese	NN
40318	5281	15	has	have	VBZ
40318	5281	16	been	be	VBN
40318	5281	17	frequently	frequently	RB
40318	5281	18	known	know	VBN
40318	5281	19	to	to	TO
40318	5281	20	approve	approve	VB
40318	5281	21	over	over	RB
40318	5281	22	-	-	HYPH
40318	5281	23	ripe	ripe	JJ
40318	5281	24	Camembert	Camembert	NNP
40318	5281	25	,	,	,
40318	5281	26	or	or	CC
40318	5281	27	Limburger	Limburger	NNP
40318	5281	28	when	when	WRB
40318	5281	29	served	serve	VBD
40318	5281	30	without	without	IN
40318	5281	31	label	label	NN
40318	5281	32	but	but	CC
40318	5281	33	spread	spread	VBD
40318	5281	34	upon	upon	IN
40318	5281	35	a	a	DT
40318	5281	36	ginger	ginger	NN
40318	5281	37	cracker	cracker	NN
40318	5281	38	.	.	.
40318	5282	1	For	for	IN
40318	5282	2	cooking	cooking	NN
40318	5282	3	purposes	purpose	NNS
40318	5282	4	,	,	,
40318	5282	5	some	some	DT
40318	5282	6	recipes	recipe	NNS
40318	5282	7	prescribe	prescribe	VBP
40318	5282	8	cheese	cheese	NN
40318	5282	9	of	of	IN
40318	5282	10	special	special	JJ
40318	5282	11	quality	quality	NN
40318	5282	12	.	.	.
40318	5283	1	In	in	IN
40318	5283	2	large	large	JJ
40318	5283	3	markets	market	NNS
40318	5283	4	,	,	,
40318	5283	5	old	old	JJ
40318	5283	6	Cheddar	Cheddar	NNP
40318	5283	7	ripened	ripen	VBD
40318	5283	8	carefully	carefully	RB
40318	5283	9	for	for	IN
40318	5283	10	two	two	CD
40318	5283	11	or	or	CC
40318	5283	12	three	three	CD
40318	5283	13	years	year	NNS
40318	5283	14	is	be	VBZ
40318	5283	15	commonly	commonly	RB
40318	5283	16	purchasable	purchasable	JJ
40318	5283	17	for	for	IN
40318	5283	18	Welsh	Welsh	NNP
40318	5283	19	rabbit	rabbit	NN
40318	5283	20	.	.	.
40318	5284	1	(	(	-LRB-
40318	5284	2	Ask	ask	VB
40318	5284	3	for	for	IN
40318	5284	4	"	"	``
40318	5284	5	rabbit	rabbit	NN
40318	5284	6	"	"	''
40318	5284	7	cheese	cheese	NN
40318	5284	8	.	.	.
40318	5284	9	)	)	-RRB-
40318	5285	1	An	an	DT
40318	5285	2	expert	expert	NN
40318	5285	3	housekeeper	housekeeper	NN
40318	5285	4	familiar	familiar	JJ
40318	5285	5	also	also	RB
40318	5285	6	with	with	IN
40318	5285	7	cheese	cheese	NN
40318	5285	8	ripening	ripening	NN
40318	5285	9	has	have	VBZ
40318	5285	10	demonstrated	demonstrate	VBN
40318	5285	11	that	that	IN
40318	5285	12	almost	almost	RB
40318	5285	13	any	any	DT
40318	5285	14	cheese	cheese	NN
40318	5285	15	,	,	,
40318	5285	16	whether	whether	IN
40318	5285	17	ripened	ripen	VBD
40318	5285	18	to	to	IN
40318	5285	19	its	-PRON-	PRP$
40318	5285	20	best	good	JJS
40318	5285	21	,	,	,
40318	5285	22	part	part	NN
40318	5285	23	ripe	ripe	JJ
40318	5285	24	or	or	CC
40318	5285	25	over	over	RB
40318	5285	26	-	-	HYPH
40318	5285	27	ripe	ripe	NN
40318	5285	28	,	,	,
40318	5285	29	can	can	MD
40318	5285	30	be	be	VB
40318	5285	31	used	use	VBN
40318	5285	32	in	in	IN
40318	5285	33	many	many	JJ
40318	5285	34	cooking	cooking	NN
40318	5285	35	formulas	formula	NNS
40318	5285	36	without	without	IN
40318	5285	37	injuring	injure	VBG
40318	5285	38	the	the	DT
40318	5285	39	acceptability	acceptability	NN
40318	5285	40	of	of	IN
40318	5285	41	the	the	DT
40318	5285	42	product	product	NN
40318	5285	43	to	to	IN
40318	5285	44	most	most	JJS
40318	5285	45	consumers	consumer	NNS
40318	5285	46	.	.	.
40318	5286	1	In	in	IN
40318	5286	2	canning	can	VBG
40318	5286	3	Camembert	Camembert	NNP
40318	5286	4	,	,	,
40318	5286	5	it	-PRON-	PRP
40318	5286	6	has	have	VBZ
40318	5286	7	been	be	VBN
40318	5286	8	shown[151	shown[151	VBN
40318	5286	9	]	]	-RRB-
40318	5286	10	that	that	DT
40318	5286	11	over	over	IN
40318	5286	12	-	-	HYPH
40318	5286	13	ripe	ripe	NN
40318	5286	14	cheese	cheese	NN
40318	5286	15	so	so	RB
40318	5286	16	strong	strong	JJ
40318	5286	17	as	as	IN
40318	5286	18	to	to	TO
40318	5286	19	be	be	VB
40318	5286	20	objectionable	objectionable	JJ
40318	5286	21	,	,	,
40318	5286	22	when	when	WRB
40318	5286	23	sterilized	sterilize	VBN
40318	5286	24	loses	lose	VBZ
40318	5286	25	the	the	DT
40318	5286	26	objectionable	objectionable	JJ
40318	5286	27	flavor	flavor	NN
40318	5286	28	of	of	IN
40318	5286	29	the	the	DT
40318	5286	30	raw	raw	JJ
40318	5286	31	product	product	NN
40318	5286	32	.	.	.
40318	5287	1	No	no	DT
40318	5287	2	cheese	cheese	NN
40318	5287	3	should	should	MD
40318	5287	4	be	be	VB
40318	5287	5	wasted	waste	VBN
40318	5287	6	;	;	:
40318	5287	7	any	any	DT
40318	5287	8	not	not	RB
40318	5287	9	used	use	VBN
40318	5287	10	when	when	WRB
40318	5287	11	served	serve	VBD
40318	5287	12	the	the	DT
40318	5287	13	first	first	JJ
40318	5287	14	time	time	NN
40318	5287	15	should	should	MD
40318	5287	16	be	be	VB
40318	5287	17	served	serve	VBN
40318	5287	18	at	at	IN
40318	5287	19	a	a	DT
40318	5287	20	closely	closely	RB
40318	5287	21	following	follow	VBG
40318	5287	22	meal	meal	NN
40318	5287	23	or	or	CC
40318	5287	24	used	use	VBN
40318	5287	25	in	in	IN
40318	5287	26	cooking	cooking	NN
40318	5287	27	.	.	.
40318	5288	1	No	no	RB
40318	5288	2	matter	matter	RB
40318	5288	3	what	what	WP
40318	5288	4	the	the	DT
40318	5288	5	variety	variety	NN
40318	5288	6	,	,	,
40318	5288	7	it	-PRON-	PRP
40318	5288	8	will	will	MD
40318	5288	9	add	add	VB
40318	5288	10	to	to	IN
40318	5288	11	the	the	DT
40318	5288	12	food	food	NN
40318	5288	13	value	value	NN
40318	5288	14	and	and	CC
40318	5288	15	palatability	palatability	NN
40318	5288	16	of	of	IN
40318	5288	17	some	some	DT
40318	5288	18	one	one	CD
40318	5288	19	of	of	IN
40318	5288	20	the	the	DT
40318	5288	21	common	common	JJ
40318	5288	22	dishes	dish	NNS
40318	5288	23	served	serve	VBD
40318	5288	24	within	within	IN
40318	5288	25	forty	forty	CD
40318	5288	26	-	-	HYPH
40318	5288	27	eight	eight	CD
40318	5288	28	hours	hour	NNS
40318	5288	29	.	.	.
40318	5289	1	+340	+340	NNP
40318	5289	2	.	.	.
40318	5290	1	Care	care	NN
40318	5290	2	of	of	IN
40318	5290	3	cheese.+[152]--"One	cheese.+[152]--"one	NN
40318	5290	4	of	of	IN
40318	5290	5	the	the	DT
40318	5290	6	best	good	JJS
40318	5290	7	ways	way	NNS
40318	5290	8	of	of	IN
40318	5290	9	keeping	keep	VBG
40318	5290	10	cheese	cheese	NN
40318	5290	11	which	which	WDT
40318	5290	12	has	have	VBZ
40318	5290	13	been	be	VBN
40318	5290	14	cut	cut	VBN
40318	5290	15	is	be	VBZ
40318	5290	16	to	to	TO
40318	5290	17	wrap	wrap	VB
40318	5290	18	it	-PRON-	PRP
40318	5290	19	in	in	IN
40318	5290	20	a	a	DT
40318	5290	21	slightly	slightly	RB
40318	5290	22	damp	damp	JJ
40318	5290	23	cloth	cloth	NN
40318	5290	24	and	and	CC
40318	5290	25	then	then	RB
40318	5290	26	in	in	IN
40318	5290	27	paper	paper	NN
40318	5290	28	,	,	,
40318	5290	29	and	and	CC
40318	5290	30	to	to	TO
40318	5290	31	keep	keep	VB
40318	5290	32	it	-PRON-	PRP
40318	5290	33	in	in	IN
40318	5290	34	a	a	DT
40318	5290	35	cool	cool	JJ
40318	5290	36	place	place	NN
40318	5290	37	.	.	.
40318	5291	1	To	to	TO
40318	5291	2	dampen	dampen	VB
40318	5291	3	the	the	DT
40318	5291	4	cloth	cloth	NN
40318	5291	5	,	,	,
40318	5291	6	sprinkle	sprinkle	VB
40318	5291	7	it	-PRON-	PRP
40318	5291	8	and	and	CC
40318	5291	9	then	then	RB
40318	5291	10	wring	wring	VB
40318	5291	11	it	-PRON-	PRP
40318	5291	12	.	.	.
40318	5292	1	It	-PRON-	PRP
40318	5292	2	should	should	MD
40318	5292	3	seem	seem	VB
40318	5292	4	hardly	hardly	RB
40318	5292	5	damp	damp	JJ
40318	5292	6	to	to	IN
40318	5292	7	the	the	DT
40318	5292	8	touch	touch	NN
40318	5292	9	.	.	.
40318	5293	1	Paraffin	Paraffin	NNP
40318	5293	2	paper	paper	NN
40318	5293	3	may	may	MD
40318	5293	4	be	be	VB
40318	5293	5	used	use	VBN
40318	5293	6	in	in	IN
40318	5293	7	place	place	NN
40318	5293	8	of	of	IN
40318	5293	9	the	the	DT
40318	5293	10	cloth	cloth	NN
40318	5293	11	.	.	.
40318	5294	1	When	when	WRB
40318	5294	2	cheese	cheese	NN
40318	5294	3	is	be	VBZ
40318	5294	4	put	put	VBN
40318	5294	5	in	in	IN
40318	5294	6	a	a	DT
40318	5294	7	covered	covered	JJ
40318	5294	8	dish	dish	NN
40318	5294	9	,	,	,
40318	5294	10	the	the	DT
40318	5294	11	air	air	NN
40318	5294	12	should	should	MD
40318	5294	13	never	never	RB
40318	5294	14	be	be	VB
40318	5294	15	wholly	wholly	RB
40318	5294	16	excluded	exclude	VBN
40318	5294	17	,	,	,
40318	5294	18	for	for	IN
40318	5294	19	if	if	IN
40318	5294	20	this	this	DT
40318	5294	21	is	be	VBZ
40318	5294	22	done	do	VBN
40318	5294	23	,	,	,
40318	5294	24	it	-PRON-	PRP
40318	5294	25	molds	mold	VBZ
40318	5294	26	more	more	RBR
40318	5294	27	readily	readily	RB
40318	5294	28	.	.	.
40318	5295	1	"	"	``
40318	5295	2	In	in	IN
40318	5295	3	some	some	DT
40318	5295	4	markets	market	NNS
40318	5295	5	it	-PRON-	PRP
40318	5295	6	is	be	VBZ
40318	5295	7	possible	possible	JJ
40318	5295	8	to	to	TO
40318	5295	9	buy	buy	VB
40318	5295	10	small	small	JJ
40318	5295	11	whole	whole	JJ
40318	5295	12	cheeses	cheese	NNS
40318	5295	13	.	.	.
40318	5296	1	These	these	DT
40318	5296	2	may	may	MD
40318	5296	3	be	be	VB
40318	5296	4	satisfactorily	satisfactorily	RB
40318	5296	5	kept	keep	VBN
40318	5296	6	by	by	IN
40318	5296	7	cutting	cut	VBG
40318	5296	8	a	a	DT
40318	5296	9	slice	slice	NN
40318	5296	10	from	from	IN
40318	5296	11	the	the	DT
40318	5296	12	top	top	NN
40318	5296	13	,	,	,
40318	5296	14	to	to	TO
40318	5296	15	serve	serve	VB
40318	5296	16	as	as	IN
40318	5296	17	a	a	DT
40318	5296	18	cover	cover	NN
40318	5296	19	,	,	,
40318	5296	20	and	and	CC
40318	5296	21	removing	remove	VBG
40318	5296	22	the	the	DT
40318	5296	23	cheese	cheese	NN
40318	5296	24	as	as	IN
40318	5296	25	needed	need	VBN
40318	5296	26	with	with	IN
40318	5296	27	a	a	DT
40318	5296	28	knife	knife	NN
40318	5296	29	,	,	,
40318	5296	30	a	a	DT
40318	5296	31	strong	strong	JJ
40318	5296	32	spoon	spoon	NN
40318	5296	33	,	,	,
40318	5296	34	or	or	CC
40318	5296	35	a	a	DT
40318	5296	36	cheese	cheese	NN
40318	5296	37	scoop	scoop	NN
40318	5296	38	.	.	.
40318	5297	1	It	-PRON-	PRP
40318	5297	2	is	be	VBZ
40318	5297	3	possible	possible	JJ
40318	5297	4	to	to	TO
40318	5297	5	buy	buy	VB
40318	5297	6	at	at	IN
40318	5297	7	the	the	DT
40318	5297	8	hardware	hardware	NN
40318	5297	9	stores	store	NNS
40318	5297	10	knobs	knob	NNS
40318	5297	11	which	which	WDT
40318	5297	12	inserted	insert	VBD
40318	5297	13	in	in	IN
40318	5297	14	the	the	DT
40318	5297	15	layer	layer	NN
40318	5297	16	cut	cut	VBN
40318	5297	17	from	from	IN
40318	5297	18	the	the	DT
40318	5297	19	top	top	NN
40318	5297	20	make	make	VB
40318	5297	21	it	-PRON-	PRP
40318	5297	22	easy	easy	JJ
40318	5297	23	to	to	TO
40318	5297	24	handle	handle	VB
40318	5297	25	.	.	.
40318	5298	1	The	the	DT
40318	5298	2	cheese	cheese	NN
40318	5298	3	with	with	IN
40318	5298	4	the	the	DT
40318	5298	5	cover	cover	NN
40318	5298	6	on	on	IN
40318	5298	7	should	should	MD
40318	5298	8	be	be	VB
40318	5298	9	kept	keep	VBN
40318	5298	10	wrapped	wrap	VBN
40318	5298	11	in	in	IN
40318	5298	12	a	a	DT
40318	5298	13	cloth	cloth	NN
40318	5298	14	.	.	.
40318	5298	15	"	"	''
40318	5299	1	+341	+341	NNP
40318	5299	2	.	.	.
40318	5300	1	Food	food	NN
40318	5300	2	value	value	NN
40318	5300	3	and	and	CC
40318	5300	4	price.+--There	price.+--There	''
40318	5300	5	is	be	VBZ
40318	5300	6	little	little	JJ
40318	5300	7	relation	relation	NN
40318	5300	8	between	between	IN
40318	5300	9	the	the	DT
40318	5300	10	price	price	NN
40318	5300	11	and	and	CC
40318	5300	12	food	food	NN
40318	5300	13	value	value	NN
40318	5300	14	of	of	IN
40318	5300	15	standard	standard	JJ
40318	5300	16	varieties	variety	NNS
40318	5300	17	of	of	IN
40318	5300	18	cheese	cheese	NN
40318	5300	19	.	.	.
40318	5301	1	The	the	DT
40318	5301	2	higher	higher	RBR
40318	5301	3	-	-	HYPH
40318	5301	4	priced	price	VBN
40318	5301	5	varieties	variety	NNS
40318	5301	6	claim	claim	VBP
40318	5301	7	and	and	CC
40318	5301	8	hold	hold	VB
40318	5301	9	their	-PRON-	PRP$
40318	5301	10	place	place	NN
40318	5301	11	because	because	IN
40318	5301	12	they	-PRON-	PRP
40318	5301	13	possess	possess	VBP
40318	5301	14	particular	particular	JJ
40318	5301	15	flavors	flavor	NNS
40318	5301	16	.	.	.
40318	5302	1	These	these	DT
40318	5302	2	may	may	MD
40318	5302	3	or	or	CC
40318	5302	4	may	may	MD
40318	5302	5	not	not	RB
40318	5302	6	accompany	accompany	VB
40318	5302	7	high	high	JJ
40318	5302	8	comparative	comparative	JJ
40318	5302	9	food	food	NN
40318	5302	10	values	value	NNS
40318	5302	11	.	.	.
40318	5303	1	Even	even	RB
40318	5303	2	among	among	IN
40318	5303	3	low	low	RB
40318	5303	4	-	-	HYPH
40318	5303	5	priced	price	VBN
40318	5303	6	varieties	variety	NNS
40318	5303	7	discrimination	discrimination	NN
40318	5303	8	into	into	IN
40318	5303	9	grades	grade	NNS
40318	5303	10	is	be	VBZ
40318	5303	11	largely	largely	RB
40318	5303	12	based	base	VBN
40318	5303	13	on	on	IN
40318	5303	14	flavor	flavor	NN
40318	5303	15	.	.	.
40318	5304	1	Of	of	IN
40318	5304	2	the	the	DT
40318	5304	3	low	low	RB
40318	5304	4	-	-	HYPH
40318	5304	5	priced	price	VBN
40318	5304	6	cheeses	cheese	NNS
40318	5304	7	,	,	,
40318	5304	8	those	those	DT
40318	5304	9	made	make	VBN
40318	5304	10	from	from	IN
40318	5304	11	skimmed	skim	VBN
40318	5304	12	-	-	HYPH
40318	5304	13	milk	milk	NN
40318	5304	14	commonly	commonly	RB
40318	5304	15	command	command	VBP
40318	5304	16	the	the	DT
40318	5304	17	lowest	low	JJS
40318	5304	18	prices	price	NNS
40318	5304	19	.	.	.
40318	5305	1	As	as	IN
40318	5305	2	noted	note	VBN
40318	5305	3	above	above	IN
40318	5305	4	,	,	,
40318	5305	5	a	a	DT
40318	5305	6	choice	choice	NN
40318	5305	7	may	may	MD
40318	5305	8	be	be	VB
40318	5305	9	based	base	VBN
40318	5305	10	either	either	CC
40318	5305	11	on	on	IN
40318	5305	12	purpose	purpose	NN
40318	5305	13	or	or	CC
40318	5305	14	on	on	IN
40318	5305	15	price	price	NN
40318	5305	16	.	.	.
40318	5306	1	If	if	IN
40318	5306	2	the	the	DT
40318	5306	3	purpose	purpose	NN
40318	5306	4	is	be	VBZ
40318	5306	5	fixed	fix	VBN
40318	5306	6	,	,	,
40318	5306	7	the	the	DT
40318	5306	8	price	price	NN
40318	5306	9	should	should	MD
40318	5306	10	not	not	RB
40318	5306	11	change	change	VB
40318	5306	12	the	the	DT
40318	5306	13	selection	selection	NN
40318	5306	14	.	.	.
40318	5307	1	If	if	IN
40318	5307	2	,	,	,
40318	5307	3	however	however	RB
40318	5307	4	,	,	,
40318	5307	5	a	a	DT
40318	5307	6	particular	particular	JJ
40318	5307	7	quality	quality	NN
40318	5307	8	of	of	IN
40318	5307	9	cheese	cheese	NN
40318	5307	10	is	be	VBZ
40318	5307	11	purchasable	purchasable	JJ
40318	5307	12	at	at	IN
40318	5307	13	a	a	DT
40318	5307	14	low	low	JJ
40318	5307	15	price	price	NN
40318	5307	16	,	,	,
40318	5307	17	some	some	DT
40318	5307	18	satisfactory	satisfactory	JJ
40318	5307	19	form	form	NN
40318	5307	20	of	of	IN
40318	5307	21	utilizing	utilize	VBG
40318	5307	22	it	-PRON-	PRP
40318	5307	23	is	be	VBZ
40318	5307	24	clearly	clearly	RB
40318	5307	25	available	available	JJ
40318	5307	26	to	to	IN
40318	5307	27	the	the	DT
40318	5307	28	housekeeper	housekeeper	NN
40318	5307	29	.	.	.
40318	5308	1	Some	some	DT
40318	5308	2	standard	standard	JJ
40318	5308	3	recipes	recipe	NNS
40318	5308	4	are	be	VBP
40318	5308	5	given	give	VBN
40318	5308	6	in	in	IN
40318	5308	7	the	the	DT
40318	5308	8	following	follow	VBG
40318	5308	9	paragraphs	paragraph	NNS
40318	5308	10	.	.	.
40318	5309	1	+342	+342	NN
40318	5309	2	.	.	.
40318	5310	1	Methods	method	NNS
40318	5310	2	and	and	CC
40318	5310	3	recipes	recipe	NNS
40318	5310	4	for	for	IN
40318	5310	5	using	use	VBG
40318	5310	6	cheese.+--(1	cheese.+--(1	NN
40318	5310	7	)	)	-RRB-
40318	5310	8	As	as	IN
40318	5310	9	a	a	DT
40318	5310	10	meat	meat	NN
40318	5310	11	substitute	substitute	NN
40318	5310	12	.	.	.
40318	5311	1	Meat	meat	NN
40318	5311	2	is	be	VBZ
40318	5311	3	wholesome	wholesome	JJ
40318	5311	4	and	and	CC
40318	5311	5	relished	relish	VBN
40318	5311	6	by	by	IN
40318	5311	7	most	most	JJS
40318	5311	8	persons	person	NNS
40318	5311	9	,	,	,
40318	5311	10	yet	yet	CC
40318	5311	11	it	-PRON-	PRP
40318	5311	12	is	be	VBZ
40318	5311	13	not	not	RB
40318	5311	14	essential	essential	JJ
40318	5311	15	to	to	IN
40318	5311	16	a	a	DT
40318	5311	17	well	well	RB
40318	5311	18	-	-	HYPH
40318	5311	19	balanced	balance	VBN
40318	5311	20	meal	meal	NN
40318	5311	21	and	and	CC
40318	5311	22	there	there	EX
40318	5311	23	are	be	VBP
40318	5311	24	many	many	JJ
40318	5311	25	housekeepers	housekeeper	NNS
40318	5311	26	who	who	WP
40318	5311	27	for	for	IN
40318	5311	28	one	one	CD
40318	5311	29	reason	reason	NN
40318	5311	30	or	or	CC
40318	5311	31	another	another	DT
40318	5311	32	are	be	VBP
40318	5311	33	interested	interested	JJ
40318	5311	34	in	in	IN
40318	5311	35	lessening	lessen	VBG
40318	5311	36	the	the	DT
40318	5311	37	amount	amount	NN
40318	5311	38	of	of	IN
40318	5311	39	meat	meat	NN
40318	5311	40	or	or	CC
40318	5311	41	to	to	TO
40318	5311	42	substitute	substitute	VB
40318	5311	43	other	other	JJ
40318	5311	44	foods	food	NNS
40318	5311	45	.	.	.
40318	5312	1	The	the	DT
40318	5312	2	problem	problem	NN
40318	5312	3	with	with	IN
40318	5312	4	the	the	DT
40318	5312	5	average	average	JJ
40318	5312	6	family	family	NN
40318	5312	7	is	be	VBZ
40318	5312	8	undoubtedly	undoubtedly	RB
40318	5312	9	more	more	RBR
40318	5312	10	often	often	RB
40318	5312	11	the	the	DT
40318	5312	12	occasional	occasional	JJ
40318	5312	13	substitution	substitution	NN
40318	5312	14	of	of	IN
40318	5312	15	other	other	JJ
40318	5312	16	palatable	palatable	JJ
40318	5312	17	dishes	dish	NNS
40318	5312	18	for	for	IN
40318	5312	19	the	the	DT
40318	5312	20	sake	sake	NN
40318	5312	21	of	of	IN
40318	5312	22	variety	variety	NN
40318	5312	23	,	,	,
40318	5312	24	for	for	IN
40318	5312	25	reasons	reason	NNS
40318	5312	26	of	of	IN
40318	5312	27	economy	economy	NN
40318	5312	28	,	,	,
40318	5312	29	or	or	CC
40318	5312	30	for	for	IN
40318	5312	31	some	some	DT
40318	5312	32	other	other	JJ
40318	5312	33	reason	reason	NN
40318	5312	34	than	than	IN
40318	5312	35	the	the	DT
40318	5312	36	general	general	JJ
40318	5312	37	replacement	replacement	NN
40318	5312	38	of	of	IN
40318	5312	39	meat	meat	NN
40318	5312	40	dishes	dish	NNS
40318	5312	41	by	by	IN
40318	5312	42	other	other	JJ
40318	5312	43	things	thing	NNS
40318	5312	44	.	.	.
40318	5313	1	Foods	food	NNS
40318	5313	2	which	which	WDT
40318	5313	3	are	be	VBP
40318	5313	4	to	to	TO
40318	5313	5	be	be	VB
40318	5313	6	served	serve	VBN
40318	5313	7	in	in	IN
40318	5313	8	place	place	NN
40318	5313	9	of	of	IN
40318	5313	10	meat	meat	NN
40318	5313	11	should	should	MD
40318	5313	12	be	be	VB
40318	5313	13	rich	rich	JJ
40318	5313	14	in	in	IN
40318	5313	15	protein	protein	NN
40318	5313	16	and	and	CC
40318	5313	17	fat	fat	NN
40318	5313	18	and	and	CC
40318	5313	19	should	should	MD
40318	5313	20	also	also	RB
40318	5313	21	be	be	VB
40318	5313	22	savory	savory	JJ
40318	5313	23	.	.	.
40318	5314	1	Cheese	cheese	NN
40318	5314	2	naturally	naturally	RB
40318	5314	3	suggests	suggest	VBZ
40318	5314	4	itself	-PRON-	PRP
40318	5314	5	as	as	IN
40318	5314	6	a	a	DT
40318	5314	7	substitute	substitute	NN
40318	5314	8	for	for	IN
40318	5314	9	meat	meat	NN
40318	5314	10	,	,	,
40318	5314	11	since	since	IN
40318	5314	12	it	-PRON-	PRP
40318	5314	13	is	be	VBZ
40318	5314	14	rich	rich	JJ
40318	5314	15	in	in	IN
40318	5314	16	the	the	DT
40318	5314	17	same	same	JJ
40318	5314	18	kinds	kind	NNS
40318	5314	19	of	of	IN
40318	5314	20	nutrients	nutrient	NNS
40318	5314	21	that	that	WDT
40318	5314	22	meat	meat	NN
40318	5314	23	supplies	supply	NNS
40318	5314	24	,	,	,
40318	5314	25	is	be	VBZ
40318	5314	26	a	a	DT
40318	5314	27	staple	staple	JJ
40318	5314	28	food	food	NN
40318	5314	29	with	with	IN
40318	5314	30	which	which	WDT
40318	5314	31	every	every	DT
40318	5314	32	one	one	NN
40318	5314	33	is	be	VBZ
40318	5314	34	familiar	familiar	JJ
40318	5314	35	and	and	CC
40318	5314	36	is	be	VBZ
40318	5314	37	one	one	CD
40318	5314	38	which	which	WDT
40318	5314	39	can	can	MD
40318	5314	40	be	be	VB
40318	5314	41	used	use	VBN
40318	5314	42	in	in	IN
40318	5314	43	a	a	DT
40318	5314	44	great	great	JJ
40318	5314	45	variety	variety	NN
40318	5314	46	of	of	IN
40318	5314	47	ways	way	NNS
40318	5314	48	.	.	.
40318	5315	1	In	in	IN
40318	5315	2	substituting	substitute	VBG
40318	5315	3	cheese	cheese	NN
40318	5315	4	for	for	IN
40318	5315	5	meat	meat	NN
40318	5315	6	,	,	,
40318	5315	7	especial	especial	JJ
40318	5315	8	pains	pain	NNS
40318	5315	9	should	should	MD
40318	5315	10	be	be	VB
40318	5315	11	taken	take	VBN
40318	5315	12	to	to	TO
40318	5315	13	serve	serve	VB
40318	5315	14	dishes	dish	NNS
40318	5315	15	which	which	WDT
40318	5315	16	are	be	VBP
40318	5315	17	relished	relish	VBN
40318	5315	18	by	by	IN
40318	5315	19	the	the	DT
40318	5315	20	members	member	NNS
40318	5315	21	of	of	IN
40318	5315	22	the	the	DT
40318	5315	23	family	family	NN
40318	5315	24	.	.	.
40318	5316	1	A	a	DT
40318	5316	2	number	number	NN
40318	5316	3	of	of	IN
40318	5316	4	recipes[153	recipes[153	NN
40318	5316	5	]	]	-RRB-
40318	5316	6	for	for	IN
40318	5316	7	dishes	dish	NNS
40318	5316	8	which	which	WDT
40318	5316	9	contain	contain	VBP
40318	5316	10	cheese	cheese	NN
40318	5316	11	are	be	VBP
40318	5316	12	given	give	VBN
40318	5316	13	below	below	RB
40318	5316	14	.	.	.
40318	5317	1	They	-PRON-	PRP
40318	5317	2	are	be	VBP
40318	5317	3	preceded	precede	VBN
40318	5317	4	by	by	IN
40318	5317	5	several	several	JJ
40318	5317	6	recipes	recipe	NNS
40318	5317	7	for	for	IN
40318	5317	8	cheese	cheese	NN
40318	5317	9	sauces	sauce	NNS
40318	5317	10	which	which	WDT
40318	5317	11	,	,	,
40318	5317	12	as	as	IN
40318	5317	13	will	will	MD
40318	5317	14	appear	appear	VB
40318	5317	15	,	,	,
40318	5317	16	are	be	VBP
40318	5317	17	called	call	VBN
40318	5317	18	for	for	IN
40318	5317	19	in	in	IN
40318	5317	20	the	the	DT
40318	5317	21	preparation	preparation	NN
40318	5317	22	of	of	IN
40318	5317	23	some	some	DT
40318	5317	24	of	of	IN
40318	5317	25	the	the	DT
40318	5317	26	more	more	RBR
40318	5317	27	substantial	substantial	JJ
40318	5317	28	dishes	dish	NNS
40318	5317	29	.	.	.
40318	5318	1	In	in	IN
40318	5318	2	the	the	DT
40318	5318	3	first	first	JJ
40318	5318	4	list	list	NN
40318	5318	5	of	of	IN
40318	5318	6	recipes	recipe	NNS
40318	5318	7	,	,	,
40318	5318	8	cheese	cheese	NN
40318	5318	9	means	mean	VBZ
40318	5318	10	Cheddar	Cheddar	NNP
40318	5318	11	.	.	.
40318	5319	1	Cheese	Cheese	NNP
40318	5319	2	Sauce	Sauce	NNP
40318	5319	3	No	no	NN
40318	5319	4	.	.	.
40318	5320	1	1	1	CD
40318	5320	2	1	1	CD
40318	5320	3	cupful	cupful	NN
40318	5320	4	of	of	IN
40318	5320	5	milk	milk	NN
40318	5320	6	.	.	.
40318	5321	1	2	2	CD
40318	5321	2	tablespoonfuls	tablespoonful	NNS
40318	5321	3	of	of	IN
40318	5321	4	flour	flour	NN
40318	5321	5	.	.	.
40318	5322	1	1	1	CD
40318	5322	2	ounce	ounce	NN
40318	5322	3	of	of	IN
40318	5322	4	cheese	cheese	NN
40318	5322	5	(	(	-LRB-
40318	5322	6	¼	¼	RB
40318	5322	7	cupful	cupful	NNP
40318	5322	8	of	of	IN
40318	5322	9	grated	grate	VBN
40318	5322	10	cheese	cheese	NN
40318	5322	11	)	)	-RRB-
40318	5322	12	.	.	.
40318	5323	1	Salt	salt	NN
40318	5323	2	and	and	CC
40318	5323	3	pepper	pepper	NN
40318	5323	4	.	.	.
40318	5324	1	Thicken	Thicken	NNP
40318	5324	2	the	the	DT
40318	5324	3	milk	milk	NN
40318	5324	4	with	with	IN
40318	5324	5	the	the	DT
40318	5324	6	flour	flour	NN
40318	5324	7	and	and	CC
40318	5324	8	just	just	RB
40318	5324	9	before	before	IN
40318	5324	10	serving	serve	VBG
40318	5324	11	add	add	VB
40318	5324	12	the	the	DT
40318	5324	13	cheese	cheese	NN
40318	5324	14	,	,	,
40318	5324	15	stirring	stir	VBG
40318	5324	16	until	until	IN
40318	5324	17	it	-PRON-	PRP
40318	5324	18	is	be	VBZ
40318	5324	19	melted	melt	VBN
40318	5324	20	.	.	.
40318	5325	1	This	this	DT
40318	5325	2	sauce	sauce	NN
40318	5325	3	is	be	VBZ
40318	5325	4	suitable	suitable	JJ
40318	5325	5	to	to	TO
40318	5325	6	use	use	VB
40318	5325	7	in	in	IN
40318	5325	8	preparing	prepare	VBG
40318	5325	9	creamed	creamed	JJ
40318	5325	10	eggs	egg	NNS
40318	5325	11	,	,	,
40318	5325	12	or	or	CC
40318	5325	13	to	to	TO
40318	5325	14	pour	pour	VB
40318	5325	15	over	over	IN
40318	5325	16	toast	toast	NN
40318	5325	17	,	,	,
40318	5325	18	making	make	VBG
40318	5325	19	a	a	DT
40318	5325	20	dish	dish	NN
40318	5325	21	corresponding	correspond	VBG
40318	5325	22	to	to	IN
40318	5325	23	ordinary	ordinary	JJ
40318	5325	24	milk	milk	NN
40318	5325	25	toast	toast	NN
40318	5325	26	,	,	,
40318	5325	27	except	except	IN
40318	5325	28	for	for	IN
40318	5325	29	the	the	DT
40318	5325	30	presence	presence	NN
40318	5325	31	of	of	IN
40318	5325	32	cheese	cheese	NN
40318	5325	33	.	.	.
40318	5326	1	It	-PRON-	PRP
40318	5326	2	may	may	MD
40318	5326	3	be	be	VB
40318	5326	4	seasoned	season	VBN
40318	5326	5	with	with	IN
40318	5326	6	a	a	DT
40318	5326	7	little	little	JJ
40318	5326	8	curry	curry	NN
40318	5326	9	powder	powder	NN
40318	5326	10	and	and	CC
40318	5326	11	poured	pour	VBD
40318	5326	12	over	over	RP
40318	5326	13	hard	hard	RB
40318	5326	14	-	-	HYPH
40318	5326	15	boiled	boil	VBN
40318	5326	16	eggs	egg	NNS
40318	5326	17	.	.	.
40318	5327	1	Cheese	Cheese	NNP
40318	5327	2	Sauce	Sauce	NNP
40318	5327	3	No	no	NN
40318	5327	4	.	.	.
40318	5328	1	2	2	CD
40318	5328	2	Same	same	JJ
40318	5328	3	as	as	IN
40318	5328	4	cheese	cheese	NN
40318	5328	5	sauce	sauce	NN
40318	5328	6	No	no	NN
40318	5328	7	.	.	.
40318	5329	1	1	1	LS
40318	5329	2	,	,	,
40318	5329	3	except	except	IN
40318	5329	4	that	that	IN
40318	5329	5	the	the	DT
40318	5329	6	cheese	cheese	NN
40318	5329	7	is	be	VBZ
40318	5329	8	increased	increase	VBN
40318	5329	9	from	from	IN
40318	5329	10	1	1	CD
40318	5329	11	to	to	IN
40318	5329	12	2	2	CD
40318	5329	13	ounces	ounce	NNS
40318	5329	14	.	.	.
40318	5330	1	This	this	DT
40318	5330	2	sauce	sauce	NN
40318	5330	3	is	be	VBZ
40318	5330	4	suitable	suitable	JJ
40318	5330	5	for	for	IN
40318	5330	6	using	use	VBG
40318	5330	7	with	with	IN
40318	5330	8	macaroni	macaroni	JJ
40318	5330	9	or	or	CC
40318	5330	10	rice	rice	NN
40318	5330	11	,	,	,
40318	5330	12	or	or	CC
40318	5330	13	for	for	IN
40318	5330	14	baking	bake	VBG
40318	5330	15	with	with	IN
40318	5330	16	crackers	cracker	NNS
40318	5330	17	soaked	soak	VBN
40318	5330	18	in	in	IN
40318	5330	19	milk	milk	NN
40318	5330	20	.	.	.
40318	5331	1	Cheese	Cheese	NNP
40318	5331	2	Sauce	Sauce	NNP
40318	5331	3	No	no	NN
40318	5331	4	.	.	.
40318	5332	1	3	3	LS
40318	5332	2	Same	same	JJ
40318	5332	3	as	as	IN
40318	5332	4	cheese	cheese	NN
40318	5332	5	sauce	sauce	NN
40318	5332	6	No	no	NN
40318	5332	7	.	.	.
40318	5333	1	1	1	LS
40318	5333	2	,	,	,
40318	5333	3	except	except	IN
40318	5333	4	that	that	IN
40318	5333	5	two	two	CD
40318	5333	6	cupfuls	cupful	NNS
40318	5333	7	of	of	IN
40318	5333	8	grated	grate	VBN
40318	5333	9	cheese	cheese	NN
40318	5333	10	or	or	CC
40318	5333	11	8	8	CD
40318	5333	12	ounces	ounce	NNS
40318	5333	13	are	be	VBP
40318	5333	14	used	use	VBN
40318	5333	15	.	.	.
40318	5334	1	This	this	DT
40318	5334	2	may	may	MD
40318	5334	3	be	be	VB
40318	5334	4	used	use	VBN
40318	5334	5	upon	upon	IN
40318	5334	6	toast	toast	NN
40318	5334	7	as	as	IN
40318	5334	8	a	a	DT
40318	5334	9	substitute	substitute	NN
40318	5334	10	for	for	IN
40318	5334	11	Welsh	Welsh	NNP
40318	5334	12	rabbit	rabbit	NN
40318	5334	13	.	.	.
40318	5335	1	Cheese	Cheese	NNP
40318	5335	2	Sauce	Sauce	NNP
40318	5335	3	No	no	NN
40318	5335	4	.	.	.
40318	5336	1	4	4	LS
40318	5336	2	Same	same	JJ
40318	5336	3	as	as	IN
40318	5336	4	cheese	cheese	NN
40318	5336	5	sauce	sauce	NN
40318	5336	6	No	no	NN
40318	5336	7	.	.	.
40318	5337	1	2	2	LS
40318	5337	2	,	,	,
40318	5337	3	save	save	VB
40318	5337	4	that	that	IN
40318	5337	5	2	2	CD
40318	5337	6	tablespoonfuls	tablespoonful	NNS
40318	5337	7	of	of	IN
40318	5337	8	melted	melted	JJ
40318	5337	9	butter	butter	NN
40318	5337	10	are	be	VBP
40318	5337	11	mixed	mix	VBN
40318	5337	12	with	with	IN
40318	5337	13	the	the	DT
40318	5337	14	flour	flour	NN
40318	5337	15	before	before	IN
40318	5337	16	the	the	DT
40318	5337	17	latter	latter	NN
40318	5337	18	is	be	VBZ
40318	5337	19	put	put	VBN
40318	5337	20	into	into	IN
40318	5337	21	the	the	DT
40318	5337	22	milk	milk	NN
40318	5337	23	.	.	.
40318	5338	1	This	this	DT
40318	5338	2	sauce	sauce	NN
40318	5338	3	is	be	VBZ
40318	5338	4	therefore	therefore	RB
40318	5338	5	very	very	RB
40318	5338	6	rich	rich	JJ
40318	5338	7	in	in	IN
40318	5338	8	fat	fat	NN
40318	5338	9	and	and	CC
40318	5338	10	has	have	VBZ
40318	5338	11	only	only	RB
40318	5338	12	a	a	DT
40318	5338	13	mild	mild	JJ
40318	5338	14	flavor	flavor	NN
40318	5338	15	of	of	IN
40318	5338	16	cheese	cheese	NN
40318	5338	17	.	.	.
40318	5339	1	Among	among	IN
40318	5339	2	the	the	DT
40318	5339	3	recipes	recipe	NNS
40318	5339	4	for	for	IN
40318	5339	5	dishes	dish	NNS
40318	5339	6	which	which	WDT
40318	5339	7	may	may	MD
40318	5339	8	be	be	VB
40318	5339	9	used	use	VBN
40318	5339	10	like	like	IN
40318	5339	11	meat	meat	NN
40318	5339	12	,	,	,
40318	5339	13	the	the	DT
40318	5339	14	following	follow	VBG
40318	5339	15	give	give	JJ
40318	5339	16	products	product	NNS
40318	5339	17	which	which	WDT
40318	5339	18	,	,	,
40318	5339	19	eaten	eat	VBN
40318	5339	20	in	in	IN
40318	5339	21	usual	usual	JJ
40318	5339	22	quantities	quantity	NNS
40318	5339	23	,	,	,
40318	5339	24	will	will	MD
40318	5339	25	provide	provide	VB
40318	5339	26	much	much	RB
40318	5339	27	the	the	DT
40318	5339	28	same	same	JJ
40318	5339	29	kind	kind	NN
40318	5339	30	and	and	CC
40318	5339	31	amount	amount	NN
40318	5339	32	of	of	IN
40318	5339	33	nutritive	nutritive	JJ
40318	5339	34	material	material	NN
40318	5339	35	as	as	IN
40318	5339	36	the	the	DT
40318	5339	37	ordinary	ordinary	JJ
40318	5339	38	servings	serving	NNS
40318	5339	39	of	of	IN
40318	5339	40	meat	meat	NN
40318	5339	41	dishes	dish	NNS
40318	5339	42	used	use	VBN
40318	5339	43	at	at	IN
40318	5339	44	dinner	dinner	NN
40318	5339	45	.	.	.
40318	5340	1	In	in	IN
40318	5340	2	several	several	JJ
40318	5340	3	cases	case	NNS
40318	5340	4	there	there	EX
40318	5340	5	is	be	VBZ
40318	5340	6	a	a	DT
40318	5340	7	resemblance	resemblance	NN
40318	5340	8	in	in	IN
40318	5340	9	appearance	appearance	NN
40318	5340	10	and	and	CC
40318	5340	11	flavor	flavor	NN
40318	5340	12	to	to	IN
40318	5340	13	common	common	JJ
40318	5340	14	meat	meat	NN
40318	5340	15	dishes	dish	NNS
40318	5340	16	,	,	,
40318	5340	17	which	which	WDT
40318	5340	18	would	would	MD
40318	5340	19	doubtless	doubtless	RB
40318	5340	20	be	be	VB
40318	5340	21	a	a	DT
40318	5340	22	point	point	NN
40318	5340	23	in	in	IN
40318	5340	24	their	-PRON-	PRP$
40318	5340	25	favor	favor	NN
40318	5340	26	with	with	IN
40318	5340	27	many	many	JJ
40318	5340	28	families	family	NNS
40318	5340	29	.	.	.
40318	5341	1	(	(	-LRB-
40318	5341	2	2	2	LS
40318	5341	3	)	)	-RRB-
40318	5341	4	For	for	IN
40318	5341	5	general	general	JJ
40318	5341	6	cooking	cooking	NN
40318	5341	7	purposes	purpose	NNS
40318	5341	8	:	:	:
40318	5341	9	Cheese	Cheese	NNP
40318	5341	10	Fondue	Fondue	NNP
40318	5341	11	No	no	NN
40318	5341	12	.	.	.
40318	5342	1	1	1	CD
40318	5342	2	1	1	CD
40318	5342	3	-	-	SYM
40318	5342	4	1/3	1/3	CD
40318	5342	5	cupfuls	cupful	NNS
40318	5342	6	of	of	IN
40318	5342	7	soft	soft	JJ
40318	5342	8	,	,	,
40318	5342	9	stale	stale	JJ
40318	5342	10	bread	bread	NN
40318	5342	11	crumbs	crumb	NNS
40318	5342	12	.	.	.
40318	5343	1	6	6	CD
40318	5343	2	ounces	ounce	NNS
40318	5343	3	of	of	IN
40318	5343	4	cheese	cheese	NN
40318	5343	5	(	(	-LRB-
40318	5343	6	1½	1½	CD
40318	5343	7	cupfuls	cupful	NNS
40318	5343	8	of	of	IN
40318	5343	9	grated	grate	VBN
40318	5343	10	cheese	cheese	NN
40318	5343	11	or	or	CC
40318	5343	12	1	1	CD
40318	5343	13	-	-	SYM
40318	5343	14	1/3	1/3	CD
40318	5343	15	cupfuls	cupful	NNS
40318	5343	16	of	of	IN
40318	5343	17	cheese	cheese	NN
40318	5343	18	grated	grate	VBD
40318	5343	19	fine	fine	JJ
40318	5343	20	or	or	CC
40318	5343	21	cut	cut	VBD
40318	5343	22	into	into	IN
40318	5343	23	small	small	JJ
40318	5343	24	pieces	piece	NNS
40318	5343	25	)	)	-RRB-
40318	5343	26	.	.	.
40318	5344	1	4	4	CD
40318	5344	2	eggs	egg	NNS
40318	5344	3	.	.	.
40318	5345	1	1	1	LS
40318	5345	2	cupful	cupful	NN
40318	5345	3	of	of	IN
40318	5345	4	hot	hot	JJ
40318	5345	5	water	water	NN
40318	5345	6	.	.	.
40318	5346	1	½	½	JJ
40318	5346	2	teaspoonful	teaspoonful	JJ
40318	5346	3	of	of	IN
40318	5346	4	salt	salt	NN
40318	5346	5	.	.	.
40318	5347	1	Mix	mix	VB
40318	5347	2	the	the	DT
40318	5347	3	water	water	NN
40318	5347	4	,	,	,
40318	5347	5	bread	bread	NN
40318	5347	6	crumbs	crumb	NNS
40318	5347	7	,	,	,
40318	5347	8	salt	salt	NN
40318	5347	9	and	and	CC
40318	5347	10	cheese	cheese	NN
40318	5347	11	;	;	:
40318	5347	12	add	add	VB
40318	5347	13	the	the	DT
40318	5347	14	yolks	yolk	NNS
40318	5347	15	thoroughly	thoroughly	RB
40318	5347	16	beaten	beat	VBN
40318	5347	17	;	;	:
40318	5347	18	into	into	IN
40318	5347	19	this	this	DT
40318	5347	20	mixture	mixture	NN
40318	5347	21	cut	cut	NN
40318	5347	22	and	and	CC
40318	5347	23	fold	fold	VB
40318	5347	24	the	the	DT
40318	5347	25	whites	white	NNS
40318	5347	26	of	of	IN
40318	5347	27	eggs	egg	NNS
40318	5347	28	beaten	beat	VBN
40318	5347	29	until	until	IN
40318	5347	30	stiff	stiff	NNP
40318	5347	31	.	.	.
40318	5348	1	Pour	pour	VB
40318	5348	2	into	into	IN
40318	5348	3	a	a	DT
40318	5348	4	buttered	butter	VBN
40318	5348	5	baking	baking	NN
40318	5348	6	dish	dish	NN
40318	5348	7	and	and	CC
40318	5348	8	cook	cook	VBP
40318	5348	9	30	30	CD
40318	5348	10	minutes	minute	NNS
40318	5348	11	in	in	IN
40318	5348	12	a	a	DT
40318	5348	13	moderate	moderate	JJ
40318	5348	14	oven	oven	NN
40318	5348	15	.	.	.
40318	5349	1	Serve	serve	VB
40318	5349	2	at	at	IN
40318	5349	3	once	once	RB
40318	5349	4	.	.	.
40318	5350	1	The	the	DT
40318	5350	2	food	food	NN
40318	5350	3	value	value	NN
40318	5350	4	of	of	IN
40318	5350	5	this	this	DT
40318	5350	6	dish	dish	NN
40318	5350	7	,	,	,
40318	5350	8	made	make	VBN
40318	5350	9	with	with	IN
40318	5350	10	the	the	DT
40318	5350	11	above	above	JJ
40318	5350	12	quantities	quantity	NNS
40318	5350	13	,	,	,
40318	5350	14	is	be	VBZ
40318	5350	15	almost	almost	RB
40318	5350	16	exactly	exactly	RB
40318	5350	17	the	the	DT
40318	5350	18	same	same	JJ
40318	5350	19	as	as	IN
40318	5350	20	that	that	DT
40318	5350	21	of	of	IN
40318	5350	22	a	a	DT
40318	5350	23	pound	pound	NN
40318	5350	24	of	of	IN
40318	5350	25	beef	beef	NN
40318	5350	26	of	of	IN
40318	5350	27	average	average	JJ
40318	5350	28	composition	composition	NN
40318	5350	29	and	and	CC
40318	5350	30	a	a	DT
40318	5350	31	pound	pound	NN
40318	5350	32	of	of	IN
40318	5350	33	potatoes	potato	NNS
40318	5350	34	combined	combine	VBN
40318	5350	35	.	.	.
40318	5351	1	It	-PRON-	PRP
40318	5351	2	contains	contain	VBZ
40318	5351	3	about	about	IN
40318	5351	4	80	80	CD
40318	5351	5	grams	gram	NNS
40318	5351	6	of	of	IN
40318	5351	7	proteids	proteid	NNS
40318	5351	8	and	and	CC
40318	5351	9	has	have	VBZ
40318	5351	10	a	a	DT
40318	5351	11	fuel	fuel	NN
40318	5351	12	value	value	NN
40318	5351	13	of	of	IN
40318	5351	14	about	about	IN
40318	5351	15	1300	1300	CD
40318	5351	16	calories	calorie	NNS
40318	5351	17	.	.	.
40318	5352	1	Cheese	Cheese	NNP
40318	5352	2	Fondue	Fondue	NNP
40318	5352	3	No	no	NN
40318	5352	4	.	.	.
40318	5353	1	2	2	CD
40318	5353	2	1	1	CD
40318	5353	3	-	-	SYM
40318	5353	4	1/3	1/3	CD
40318	5353	5	cupfuls	cupful	NNS
40318	5353	6	of	of	IN
40318	5353	7	hot	hot	JJ
40318	5353	8	milk	milk	NN
40318	5353	9	.	.	.
40318	5354	1	1	1	LS
40318	5354	2	-	-	SYM
40318	5354	3	1/3	1/3	CD
40318	5354	4	cupfuls	cupful	NNS
40318	5354	5	of	of	IN
40318	5354	6	soft	soft	JJ
40318	5354	7	,	,	,
40318	5354	8	stale	stale	JJ
40318	5354	9	bread	bread	NN
40318	5354	10	crumbs	crumb	NNS
40318	5354	11	.	.	.
40318	5355	1	1	1	CD
40318	5355	2	tablespoonful	tablespoonful	JJ
40318	5355	3	of	of	IN
40318	5355	4	butter	butter	NN
40318	5355	5	.	.	.
40318	5356	1	4	4	CD
40318	5356	2	eggs	egg	NNS
40318	5356	3	.	.	.
40318	5357	1	1/3	1/3	CD
40318	5357	2	of	of	IN
40318	5357	3	a	a	DT
40318	5357	4	pound	pound	NN
40318	5357	5	of	of	IN
40318	5357	6	cheese	cheese	NN
40318	5357	7	(	(	-LRB-
40318	5357	8	1	1	CD
40318	5357	9	-	-	SYM
40318	5357	10	1/3	1/3	CD
40318	5357	11	cupfuls	cupful	NNS
40318	5357	12	of	of	IN
40318	5357	13	grated	grate	VBN
40318	5357	14	cheese	cheese	NN
40318	5357	15	or	or	CC
40318	5357	16	1	1	CD
40318	5357	17	cupful	cupful	NN
40318	5357	18	of	of	IN
40318	5357	19	cheese	cheese	NN
40318	5357	20	cut	cut	NN
40318	5357	21	into	into	IN
40318	5357	22	small	small	JJ
40318	5357	23	pieces	piece	NNS
40318	5357	24	)	)	-RRB-
40318	5357	25	.	.	.
40318	5358	1	½	½	JJ
40318	5358	2	teaspoonful	teaspoonful	JJ
40318	5358	3	of	of	IN
40318	5358	4	salt	salt	NN
40318	5358	5	.	.	.
40318	5359	1	Prepare	prepare	VB
40318	5359	2	as	as	IN
40318	5359	3	in	in	IN
40318	5359	4	previous	previous	JJ
40318	5359	5	recipe	recipe	NN
40318	5359	6	.	.	.
40318	5360	1	The	the	DT
40318	5360	2	protein	protein	NN
40318	5360	3	value	value	NN
40318	5360	4	of	of	IN
40318	5360	5	this	this	DT
40318	5360	6	dish	dish	NN
40318	5360	7	is	be	VBZ
40318	5360	8	equal	equal	JJ
40318	5360	9	to	to	IN
40318	5360	10	that	that	DT
40318	5360	11	of	of	IN
40318	5360	12	1	1	CD
40318	5360	13	-	-	HYPH
40318	5360	14	1/8	1/8	CD
40318	5360	15	pounds	pound	NNS
40318	5360	16	of	of	IN
40318	5360	17	potato	potato	NN
40318	5360	18	and	and	CC
40318	5360	19	beef	beef	NN
40318	5360	20	,	,	,
40318	5360	21	the	the	DT
40318	5360	22	fuel	fuel	NN
40318	5360	23	value	value	NN
40318	5360	24	,	,	,
40318	5360	25	however	however	RB
40318	5360	26	,	,	,
40318	5360	27	being	be	VBG
40318	5360	28	much	much	RB
40318	5360	29	in	in	IN
40318	5360	30	excess	excess	NN
40318	5360	31	of	of	IN
40318	5360	32	these	these	DT
40318	5360	33	.	.	.
40318	5361	1	In	in	IN
40318	5361	2	making	make	VBG
40318	5361	3	either	either	DT
40318	5361	4	of	of	IN
40318	5361	5	these	these	DT
40318	5361	6	fondues	fondue	NNS
40318	5361	7	,	,	,
40318	5361	8	rice	rice	NN
40318	5361	9	or	or	CC
40318	5361	10	other	other	JJ
40318	5361	11	cereals	cereal	NNS
40318	5361	12	may	may	MD
40318	5361	13	be	be	VB
40318	5361	14	substituted	substitute	VBN
40318	5361	15	for	for	IN
40318	5361	16	bread	bread	NN
40318	5361	17	crumbs	crumb	NNS
40318	5361	18	.	.	.
40318	5362	1	One	one	CD
40318	5362	2	-	-	HYPH
40318	5362	3	fourth	fourth	NN
40318	5362	4	cupful	cupful	NN
40318	5362	5	of	of	IN
40318	5362	6	rice	rice	NN
40318	5362	7	measured	measure	VBN
40318	5362	8	before	before	IN
40318	5362	9	cooking	cooking	NN
40318	5362	10	,	,	,
40318	5362	11	or	or	CC
40318	5362	12	one	one	CD
40318	5362	13	cupful	cupful	NN
40318	5362	14	of	of	IN
40318	5362	15	cooked	cooked	JJ
40318	5362	16	rice	rice	NN
40318	5362	17	or	or	CC
40318	5362	18	other	other	JJ
40318	5362	19	cereals	cereal	NNS
40318	5362	20	,	,	,
40318	5362	21	should	should	MD
40318	5362	22	be	be	VB
40318	5362	23	used	use	VBN
40318	5362	24	.	.	.
40318	5363	1	Corn	Corn	NNP
40318	5363	2	and	and	CC
40318	5363	3	Cheese	Cheese	NNP
40318	5363	4	Soufflé	Soufflé	NNP
40318	5363	5	1	1	CD
40318	5363	6	tablespoonful	tablespoonful	NN
40318	5363	7	of	of	IN
40318	5363	8	butter	butter	NN
40318	5363	9	.	.	.
40318	5364	1	1	1	CD
40318	5364	2	tablespoonful	tablespoonful	JJ
40318	5364	3	of	of	IN
40318	5364	4	chopped	chop	VBN
40318	5364	5	green	green	JJ
40318	5364	6	pepper	pepper	NN
40318	5364	7	.	.	.
40318	5365	1	¼	¼	NNP
40318	5365	2	cupful	cupful	NNP
40318	5365	3	of	of	IN
40318	5365	4	flour	flour	NN
40318	5365	5	.	.	.
40318	5366	1	2	2	CD
40318	5366	2	cupfuls	cupful	NNS
40318	5366	3	of	of	IN
40318	5366	4	milk	milk	NN
40318	5366	5	.	.	.
40318	5367	1	1	1	CD
40318	5367	2	cupful	cupful	NN
40318	5367	3	of	of	IN
40318	5367	4	chopped	chop	VBN
40318	5367	5	corn	corn	NN
40318	5367	6	.	.	.
40318	5368	1	1	1	CD
40318	5368	2	cupful	cupful	NN
40318	5368	3	of	of	IN
40318	5368	4	grated	grate	VBN
40318	5368	5	cheese	cheese	NN
40318	5368	6	,	,	,
40318	5368	7	3	3	CD
40318	5368	8	eggs	egg	NNS
40318	5368	9	.	.	.
40318	5369	1	½	½	JJ
40318	5369	2	teaspoonful	teaspoonful	JJ
40318	5369	3	of	of	IN
40318	5369	4	salt	salt	NN
40318	5369	5	.	.	.
40318	5370	1	Melt	melt	VB
40318	5370	2	the	the	DT
40318	5370	3	butter	butter	NN
40318	5370	4	and	and	CC
40318	5370	5	cook	cook	VB
40318	5370	6	the	the	DT
40318	5370	7	pepper	pepper	NN
40318	5370	8	thoroughly	thoroughly	RB
40318	5370	9	in	in	IN
40318	5370	10	it	-PRON-	PRP
40318	5370	11	.	.	.
40318	5371	1	Make	make	VB
40318	5371	2	a	a	DT
40318	5371	3	sauce	sauce	NN
40318	5371	4	out	out	IN
40318	5371	5	of	of	IN
40318	5371	6	the	the	DT
40318	5371	7	flour	flour	NN
40318	5371	8	,	,	,
40318	5371	9	milk	milk	NN
40318	5371	10	and	and	CC
40318	5371	11	cheese	cheese	NN
40318	5371	12	;	;	:
40318	5371	13	add	add	VB
40318	5371	14	the	the	DT
40318	5371	15	corn	corn	NN
40318	5371	16	,	,	,
40318	5371	17	cheese	cheese	NN
40318	5371	18	,	,	,
40318	5371	19	yolks	yolk	NNS
40318	5371	20	and	and	CC
40318	5371	21	seasoning	seasoning	NN
40318	5371	22	;	;	,
40318	5371	23	cut	cut	VB
40318	5371	24	and	and	CC
40318	5371	25	fold	fold	VB
40318	5371	26	in	in	IN
40318	5371	27	the	the	DT
40318	5371	28	whites	white	NNS
40318	5371	29	beaten	beat	VBN
40318	5371	30	stiffly	stiffly	RB
40318	5371	31	;	;	:
40318	5371	32	turn	turn	VB
40318	5371	33	into	into	IN
40318	5371	34	a	a	DT
40318	5371	35	buttered	butter	VBN
40318	5371	36	baking	baking	NN
40318	5371	37	dish	dish	NN
40318	5371	38	and	and	CC
40318	5371	39	bake	bake	NN
40318	5371	40	in	in	RP
40318	5371	41	a	a	DT
40318	5371	42	moderate	moderate	JJ
40318	5371	43	oven	oven	JJ
40318	5371	44	30	30	CD
40318	5371	45	minutes	minute	NNS
40318	5371	46	.	.	.
40318	5372	1	Made	make	VBN
40318	5372	2	with	with	IN
40318	5372	3	skimmed	skim	VBN
40318	5372	4	-	-	HYPH
40318	5372	5	milk	milk	NN
40318	5372	6	and	and	CC
40318	5372	7	without	without	IN
40318	5372	8	butter	butter	NN
40318	5372	9	,	,	,
40318	5372	10	this	this	DT
40318	5372	11	dish	dish	NN
40318	5372	12	has	have	VBZ
40318	5372	13	a	a	DT
40318	5372	14	food	food	NN
40318	5372	15	value	value	NN
40318	5372	16	slightly	slightly	RB
40318	5372	17	in	in	IN
40318	5372	18	excess	excess	NN
40318	5372	19	of	of	IN
40318	5372	20	a	a	DT
40318	5372	21	pound	pound	NN
40318	5372	22	of	of	IN
40318	5372	23	beef	beef	NN
40318	5372	24	and	and	CC
40318	5372	25	a	a	DT
40318	5372	26	pound	pound	NN
40318	5372	27	of	of	IN
40318	5372	28	potatoes	potato	NNS
40318	5372	29	.	.	.
40318	5373	1	Cheese	Cheese	NNP
40318	5373	2	Soufflé	Soufflé	NNP
40318	5373	3	2	2	CD
40318	5373	4	tablespoonfuls	tablespoonful	NNS
40318	5373	5	of	of	IN
40318	5373	6	butter	butter	NN
40318	5373	7	.	.	.
40318	5374	1	3	3	CD
40318	5374	2	tablespoonfuls	tablespoonful	NNS
40318	5374	3	of	of	IN
40318	5374	4	flour	flour	NN
40318	5374	5	.	.	.
40318	5375	1	½	½	JJ
40318	5375	2	cupful	cupful	NN
40318	5375	3	of	of	IN
40318	5375	4	milk	milk	NN
40318	5375	5	(	(	-LRB-
40318	5375	6	scalded	scald	VBN
40318	5375	7	)	)	-RRB-
40318	5375	8	.	.	.
40318	5376	1	½	½	JJ
40318	5376	2	teaspoonful	teaspoonful	JJ
40318	5376	3	of	of	IN
40318	5376	4	salt	salt	NN
40318	5376	5	A	a	DT
40318	5376	6	speck	speck	NN
40318	5376	7	of	of	IN
40318	5376	8	cayenne	cayenne	NN
40318	5376	9	.	.	.
40318	5377	1	¼	¼	NNP
40318	5377	2	cupful	cupful	NNP
40318	5377	3	of	of	IN
40318	5377	4	grated	grate	VBN
40318	5377	5	cheese	cheese	NN
40318	5377	6	.	.	.
40318	5378	1	3	3	CD
40318	5378	2	eggs	egg	NNS
40318	5378	3	.	.	.
40318	5379	1	Melt	melt	VB
40318	5379	2	the	the	DT
40318	5379	3	butter	butter	NN
40318	5379	4	;	;	:
40318	5379	5	add	add	VB
40318	5379	6	the	the	DT
40318	5379	7	flour	flour	NN
40318	5379	8	and	and	CC
40318	5379	9	,	,	,
40318	5379	10	when	when	WRB
40318	5379	11	well	well	RB
40318	5379	12	mixed	mixed	JJ
40318	5379	13	,	,	,
40318	5379	14	add	add	VBP
40318	5379	15	gradually	gradually	RB
40318	5379	16	the	the	DT
40318	5379	17	scalded	scald	VBN
40318	5379	18	milk	milk	NN
40318	5379	19	.	.	.
40318	5380	1	Then	then	RB
40318	5380	2	add	add	VB
40318	5380	3	salt	salt	NN
40318	5380	4	,	,	,
40318	5380	5	cayenne	cayenne	NN
40318	5380	6	and	and	CC
40318	5380	7	cheese	cheese	NN
40318	5380	8	.	.	.
40318	5381	1	Remove	remove	VB
40318	5381	2	from	from	IN
40318	5381	3	the	the	DT
40318	5381	4	fire	fire	NN
40318	5381	5	and	and	CC
40318	5381	6	add	add	VB
40318	5381	7	the	the	DT
40318	5381	8	yolks	yolk	NNS
40318	5381	9	of	of	IN
40318	5381	10	the	the	DT
40318	5381	11	eggs	egg	NNS
40318	5381	12	,	,	,
40318	5381	13	beaten	beat	VBN
40318	5381	14	until	until	IN
40318	5381	15	lemon	lemon	NN
40318	5381	16	colored	color	VBN
40318	5381	17	.	.	.
40318	5382	1	Cool	cool	VB
40318	5382	2	the	the	DT
40318	5382	3	mixture	mixture	NN
40318	5382	4	and	and	CC
40318	5382	5	fold	fold	VB
40318	5382	6	into	into	IN
40318	5382	7	it	-PRON-	PRP
40318	5382	8	the	the	DT
40318	5382	9	whites	white	NNS
40318	5382	10	of	of	IN
40318	5382	11	the	the	DT
40318	5382	12	eggs	egg	NNS
40318	5382	13	,	,	,
40318	5382	14	beaten	beat	VBN
40318	5382	15	until	until	IN
40318	5382	16	stiff	stiff	JJ
40318	5382	17	.	.	.
40318	5383	1	Pour	pour	VB
40318	5383	2	into	into	IN
40318	5383	3	a	a	DT
40318	5383	4	buttered	butter	VBN
40318	5383	5	baking	baking	NN
40318	5383	6	dish	dish	NN
40318	5383	7	and	and	CC
40318	5383	8	cook	cook	VBP
40318	5383	9	20	20	CD
40318	5383	10	minutes	minute	NNS
40318	5383	11	in	in	IN
40318	5383	12	a	a	DT
40318	5383	13	slow	slow	JJ
40318	5383	14	oven	oven	NN
40318	5383	15	.	.	.
40318	5384	1	Serve	serve	VB
40318	5384	2	at	at	IN
40318	5384	3	once	once	RB
40318	5384	4	.	.	.
40318	5385	1	The	the	DT
40318	5385	2	proteid	proteid	NN
40318	5385	3	of	of	IN
40318	5385	4	this	this	DT
40318	5385	5	recipe	recipe	NN
40318	5385	6	is	be	VBZ
40318	5385	7	equal	equal	JJ
40318	5385	8	to	to	IN
40318	5385	9	that	that	DT
40318	5385	10	of	of	IN
40318	5385	11	half	half	PDT
40318	5385	12	a	a	DT
40318	5385	13	pound	pound	NN
40318	5385	14	of	of	IN
40318	5385	15	beef	beef	NN
40318	5385	16	;	;	:
40318	5385	17	the	the	DT
40318	5385	18	fuel	fuel	NN
40318	5385	19	value	value	NN
40318	5385	20	is	be	VBZ
40318	5385	21	equal	equal	JJ
40318	5385	22	to	to	IN
40318	5385	23	that	that	DT
40318	5385	24	of	of	IN
40318	5385	25	three	three	CD
40318	5385	26	-	-	HYPH
40318	5385	27	fourths	fourth	NNS
40318	5385	28	of	of	IN
40318	5385	29	a	a	DT
40318	5385	30	pound	pound	NN
40318	5385	31	.	.	.
40318	5386	1	Welsh	Welsh	NNP
40318	5386	2	Rabbit	Rabbit	NNP
40318	5386	3	1	1	CD
40318	5386	4	tablespoonful	tablespoonful	NN
40318	5386	5	of	of	IN
40318	5386	6	butter	butter	NN
40318	5386	7	.	.	.
40318	5387	1	1	1	CD
40318	5387	2	teaspoonful	teaspoonful	JJ
40318	5387	3	of	of	IN
40318	5387	4	corn	corn	NN
40318	5387	5	-	-	HYPH
40318	5387	6	starch	starch	NN
40318	5387	7	.	.	.
40318	5388	1	½	½	JJ
40318	5388	2	cupful	cupful	NN
40318	5388	3	of	of	IN
40318	5388	4	milk	milk	NN
40318	5388	5	.	.	.
40318	5389	1	½	½	JJ
40318	5389	2	pound	pound	NN
40318	5389	3	of	of	IN
40318	5389	4	cheese	cheese	NN
40318	5389	5	,	,	,
40318	5389	6	cut	cut	VBN
40318	5389	7	into	into	IN
40318	5389	8	small	small	JJ
40318	5389	9	pieces	piece	NNS
40318	5389	10	.	.	.
40318	5390	1	¼	¼	RB
40318	5390	2	teaspoonful	teaspoonful	JJ
40318	5390	3	each	each	DT
40318	5390	4	of	of	IN
40318	5390	5	salt	salt	NN
40318	5390	6	and	and	CC
40318	5390	7	mustard	mustard	NN
40318	5390	8	.	.	.
40318	5391	1	A	a	DT
40318	5391	2	speck	speck	NN
40318	5391	3	of	of	IN
40318	5391	4	cayenne	cayenne	NN
40318	5391	5	pepper	pepper	NN
40318	5391	6	.	.	.
40318	5392	1	Cook	cook	VB
40318	5392	2	the	the	DT
40318	5392	3	corn	corn	NN
40318	5392	4	-	-	HYPH
40318	5392	5	starch	starch	NN
40318	5392	6	in	in	IN
40318	5392	7	the	the	DT
40318	5392	8	butter	butter	NN
40318	5392	9	;	;	:
40318	5392	10	then	then	RB
40318	5392	11	add	add	VB
40318	5392	12	the	the	DT
40318	5392	13	milk	milk	NN
40318	5392	14	gradually	gradually	RB
40318	5392	15	and	and	CC
40318	5392	16	cook	cook	VB
40318	5392	17	two	two	CD
40318	5392	18	minutes	minute	NNS
40318	5392	19	;	;	:
40318	5392	20	add	add	VB
40318	5392	21	the	the	DT
40318	5392	22	cheese	cheese	NN
40318	5392	23	and	and	CC
40318	5392	24	stir	stir	VB
40318	5392	25	until	until	IN
40318	5392	26	it	-PRON-	PRP
40318	5392	27	is	be	VBZ
40318	5392	28	melted	melt	VBN
40318	5392	29	.	.	.
40318	5393	1	Season	season	NN
40318	5393	2	and	and	CC
40318	5393	3	serve	serve	VB
40318	5393	4	on	on	IN
40318	5393	5	crackers	cracker	NNS
40318	5393	6	or	or	CC
40318	5393	7	bread	bread	NN
40318	5393	8	toasted	toast	VBN
40318	5393	9	on	on	IN
40318	5393	10	one	one	CD
40318	5393	11	side	side	NN
40318	5393	12	,	,	,
40318	5393	13	the	the	DT
40318	5393	14	rabbit	rabbit	NN
40318	5393	15	being	be	VBG
40318	5393	16	poured	pour	VBN
40318	5393	17	over	over	RP
40318	5393	18	the	the	DT
40318	5393	19	untoasted	untoasted	JJ
40318	5393	20	side	side	NN
40318	5393	21	.	.	.
40318	5394	1	Food	food	NN
40318	5394	2	value	value	NN
40318	5394	3	is	be	VBZ
40318	5394	4	that	that	DT
40318	5394	5	of	of	IN
40318	5394	6	about	about	RB
40318	5394	7	three	three	CD
40318	5394	8	-	-	HYPH
40318	5394	9	fourths	fourth	NNS
40318	5394	10	of	of	IN
40318	5394	11	a	a	DT
40318	5394	12	pound	pound	NN
40318	5394	13	of	of	IN
40318	5394	14	beef	beef	NN
40318	5394	15	.	.	.
40318	5395	1	Macaroni	Macaroni	NNP
40318	5395	2	and	and	CC
40318	5395	3	Cheese	Cheese	NNP
40318	5395	4	No	no	NN
40318	5395	5	.	.	.
40318	5396	1	1	1	CD
40318	5396	2	1	1	CD
40318	5396	3	cupful	cupful	NN
40318	5396	4	of	of	IN
40318	5396	5	macaroni	macaroni	NNP
40318	5396	6	,	,	,
40318	5396	7	broken	break	VBN
40318	5396	8	into	into	IN
40318	5396	9	small	small	JJ
40318	5396	10	pieces	piece	NNS
40318	5396	11	.	.	.
40318	5397	1	2	2	CD
40318	5397	2	quarts	quart	NNS
40318	5397	3	of	of	IN
40318	5397	4	boiling	boil	VBG
40318	5397	5	salted	salt	VBN
40318	5397	6	water	water	NN
40318	5397	7	.	.	.
40318	5398	1	1	1	LS
40318	5398	2	cupful	cupful	NN
40318	5398	3	of	of	IN
40318	5398	4	milk	milk	NN
40318	5398	5	.	.	.
40318	5399	1	2	2	CD
40318	5399	2	tablespoonfuls	tablespoonful	NNS
40318	5399	3	of	of	IN
40318	5399	4	flour	flour	NN
40318	5399	5	.	.	.
40318	5400	1	¼	¼	RB
40318	5400	2	to	to	IN
40318	5400	3	½	½	JJ
40318	5400	4	pound	pound	NN
40318	5400	5	of	of	IN
40318	5400	6	cheese	cheese	NN
40318	5400	7	.	.	.
40318	5401	1	½	½	JJ
40318	5401	2	teaspoonful	teaspoonful	JJ
40318	5401	3	of	of	IN
40318	5401	4	salt	salt	NN
40318	5401	5	.	.	.
40318	5402	1	Speck	speck	NN
40318	5402	2	of	of	IN
40318	5402	3	cayenne	cayenne	NNP
40318	5402	4	pepper	pepper	NN
40318	5402	5	.	.	.
40318	5403	1	Cook	cook	VB
40318	5403	2	the	the	DT
40318	5403	3	macaroni	macaroni	NN
40318	5403	4	in	in	IN
40318	5403	5	the	the	DT
40318	5403	6	boiling	boil	VBG
40318	5403	7	salted	salt	VBN
40318	5403	8	water	water	NN
40318	5403	9	,	,	,
40318	5403	10	drain	drain	VB
40318	5403	11	in	in	IN
40318	5403	12	a	a	DT
40318	5403	13	strainer	strainer	NN
40318	5403	14	,	,	,
40318	5403	15	and	and	CC
40318	5403	16	pour	pour	VB
40318	5403	17	cold	cold	JJ
40318	5403	18	water	water	NN
40318	5403	19	over	over	IN
40318	5403	20	it	-PRON-	PRP
40318	5403	21	to	to	TO
40318	5403	22	prevent	prevent	VB
40318	5403	23	the	the	DT
40318	5403	24	pieces	piece	NNS
40318	5403	25	from	from	IN
40318	5403	26	adhering	adhere	VBG
40318	5403	27	to	to	IN
40318	5403	28	each	each	DT
40318	5403	29	other	other	JJ
40318	5403	30	.	.	.
40318	5404	1	Make	make	VB
40318	5404	2	a	a	DT
40318	5404	3	sauce	sauce	NN
40318	5404	4	out	out	IN
40318	5404	5	of	of	IN
40318	5404	6	the	the	DT
40318	5404	7	flour	flour	NN
40318	5404	8	,	,	,
40318	5404	9	milk	milk	NN
40318	5404	10	,	,	,
40318	5404	11	and	and	CC
40318	5404	12	cheese	cheese	NN
40318	5404	13	.	.	.
40318	5405	1	Put	put	VB
40318	5405	2	the	the	DT
40318	5405	3	sauce	sauce	NN
40318	5405	4	and	and	CC
40318	5405	5	macaroni	macaroni	VB
40318	5405	6	in	in	IN
40318	5405	7	alternate	alternate	JJ
40318	5405	8	layers	layer	NNS
40318	5405	9	in	in	IN
40318	5405	10	a	a	DT
40318	5405	11	buttered	butter	VBN
40318	5405	12	baking	baking	NN
40318	5405	13	dish	dish	NN
40318	5405	14	,	,	,
40318	5405	15	cover	cover	VBP
40318	5405	16	with	with	IN
40318	5405	17	buttered	buttered	NN
40318	5405	18	crumbs	crumb	NNS
40318	5405	19	,	,	,
40318	5405	20	and	and	CC
40318	5405	21	heat	heat	NN
40318	5405	22	in	in	IN
40318	5405	23	oven	oven	NNP
40318	5405	24	until	until	IN
40318	5405	25	crumbs	crumb	NNS
40318	5405	26	are	be	VBP
40318	5405	27	brown	brown	JJ
40318	5405	28	.	.	.
40318	5406	1	Macaroni	Macaroni	NNP
40318	5406	2	and	and	CC
40318	5406	3	Cheese	Cheese	NNP
40318	5406	4	No	no	NN
40318	5406	5	.	.	.
40318	5407	1	2	2	LS
40318	5407	2	A	a	DT
40318	5407	3	good	good	JJ
40318	5407	4	way	way	NN
40318	5407	5	to	to	TO
40318	5407	6	prepare	prepare	VB
40318	5407	7	macaroni	macaroni	NNP
40318	5407	8	and	and	CC
40318	5407	9	cheese	cheese	NN
40318	5407	10	is	be	VBZ
40318	5407	11	to	to	TO
40318	5407	12	make	make	VB
40318	5407	13	a	a	DT
40318	5407	14	rich	rich	JJ
40318	5407	15	cheese	cheese	NN
40318	5407	16	sauce	sauce	NN
40318	5407	17	and	and	CC
40318	5407	18	heat	heat	VB
40318	5407	19	the	the	DT
40318	5407	20	macaroni	macaroni	NN
40318	5407	21	in	in	IN
40318	5407	22	it	-PRON-	PRP
40318	5407	23	.	.	.
40318	5408	1	The	the	DT
40318	5408	2	mixture	mixture	NN
40318	5408	3	is	be	VBZ
40318	5408	4	usually	usually	RB
40318	5408	5	covered	cover	VBN
40318	5408	6	with	with	IN
40318	5408	7	buttered	butter	VBN
40318	5408	8	crumbs	crumb	NNS
40318	5408	9	and	and	CC
40318	5408	10	browned	brown	VBN
40318	5408	11	in	in	IN
40318	5408	12	the	the	DT
40318	5408	13	oven	oven	NN
40318	5408	14	.	.	.
40318	5409	1	The	the	DT
40318	5409	2	advantage	advantage	NN
40318	5409	3	of	of	IN
40318	5409	4	this	this	DT
40318	5409	5	way	way	NN
40318	5409	6	of	of	IN
40318	5409	7	preparing	prepare	VBG
40318	5409	8	the	the	DT
40318	5409	9	dish	dish	NN
40318	5409	10	,	,	,
40318	5409	11	however	however	RB
40318	5409	12	,	,	,
40318	5409	13	is	be	VBZ
40318	5409	14	that	that	IN
40318	5409	15	it	-PRON-	PRP
40318	5409	16	is	be	VBZ
40318	5409	17	unnecessary	unnecessary	JJ
40318	5409	18	to	to	TO
40318	5409	19	have	have	VB
40318	5409	20	a	a	DT
40318	5409	21	hot	hot	JJ
40318	5409	22	oven	oven	NN
40318	5409	23	,	,	,
40318	5409	24	as	as	IN
40318	5409	25	the	the	DT
40318	5409	26	sauce	sauce	NN
40318	5409	27	and	and	CC
40318	5409	28	macaroni	macaroni	NNP
40318	5409	29	may	may	MD
40318	5409	30	be	be	VB
40318	5409	31	reheated	reheat	VBN
40318	5409	32	on	on	IN
40318	5409	33	the	the	DT
40318	5409	34	top	top	NN
40318	5409	35	of	of	IN
40318	5409	36	the	the	DT
40318	5409	37	stove	stove	NN
40318	5409	38	.	.	.
40318	5410	1	Baked	Baked	NNP
40318	5410	2	Rice	Rice	NNP
40318	5410	3	and	and	CC
40318	5410	4	Cheese	Cheese	NNP
40318	5410	5	No	no	NN
40318	5410	6	.	.	.
40318	5411	1	1	1	CD
40318	5411	2	1	1	CD
40318	5411	3	cupful	cupful	NN
40318	5411	4	of	of	IN
40318	5411	5	uncooked	uncooked	JJ
40318	5411	6	rice	rice	NN
40318	5411	7	and	and	CC
40318	5411	8	4	4	CD
40318	5411	9	cupfuls	cupful	NNS
40318	5411	10	of	of	IN
40318	5411	11	milk	milk	NN
40318	5411	12	;	;	,
40318	5411	13	or	or	CC
40318	5411	14	,	,	,
40318	5411	15	3	3	CD
40318	5411	16	cupfuls	cupful	NNS
40318	5411	17	of	of	IN
40318	5411	18	cooked	cooked	JJ
40318	5411	19	rice	rice	NN
40318	5411	20	and	and	CC
40318	5411	21	1	1	CD
40318	5411	22	cupful	cupful	NN
40318	5411	23	of	of	IN
40318	5411	24	milk	milk	NN
40318	5411	25	.	.	.
40318	5412	1	2	2	CD
40318	5412	2	tablespoonfuls	tablespoonful	NNS
40318	5412	3	of	of	IN
40318	5412	4	flour	flour	NN
40318	5412	5	.	.	.
40318	5413	1	½	½	JJ
40318	5413	2	pound	pound	NN
40318	5413	3	of	of	IN
40318	5413	4	cheese	cheese	NN
40318	5413	5	.	.	.
40318	5414	1	½	½	JJ
40318	5414	2	teaspoonful	teaspoonful	JJ
40318	5414	3	of	of	IN
40318	5414	4	salt	salt	NN
40318	5414	5	.	.	.
40318	5415	1	If	if	IN
40318	5415	2	uncooked	uncooked	JJ
40318	5415	3	rice	rice	NN
40318	5415	4	is	be	VBZ
40318	5415	5	used	use	VBN
40318	5415	6	,	,	,
40318	5415	7	it	-PRON-	PRP
40318	5415	8	should	should	MD
40318	5415	9	be	be	VB
40318	5415	10	cooked	cook	VBN
40318	5415	11	in	in	IN
40318	5415	12	3	3	CD
40318	5415	13	cupfuls	cupful	NNS
40318	5415	14	of	of	IN
40318	5415	15	milk	milk	NN
40318	5415	16	.	.	.
40318	5416	1	Make	make	VB
40318	5416	2	a	a	DT
40318	5416	3	sauce	sauce	NN
40318	5416	4	with	with	IN
40318	5416	5	one	one	CD
40318	5416	6	cupful	cupful	NN
40318	5416	7	of	of	IN
40318	5416	8	milk	milk	NN
40318	5416	9	,	,	,
40318	5416	10	add	add	VB
40318	5416	11	the	the	DT
40318	5416	12	flour	flour	NN
40318	5416	13	,	,	,
40318	5416	14	cheese	cheese	NN
40318	5416	15	and	and	CC
40318	5416	16	salt	salt	NN
40318	5416	17	.	.	.
40318	5417	1	Into	into	IN
40318	5417	2	a	a	DT
40318	5417	3	buttered	butter	VBN
40318	5417	4	baking	baking	NN
40318	5417	5	dish	dish	NN
40318	5417	6	put	put	VBD
40318	5417	7	alternate	alternate	JJ
40318	5417	8	layers	layer	NNS
40318	5417	9	of	of	IN
40318	5417	10	the	the	DT
40318	5417	11	cooked	cooked	JJ
40318	5417	12	rice	rice	NN
40318	5417	13	and	and	CC
40318	5417	14	the	the	DT
40318	5417	15	sauce	sauce	NN
40318	5417	16	.	.	.
40318	5418	1	Cover	cover	VB
40318	5418	2	with	with	IN
40318	5418	3	buttered	buttered	NN
40318	5418	4	crumbs	crumb	NNS
40318	5418	5	and	and	CC
40318	5418	6	bake	bake	VB
40318	5418	7	until	until	IN
40318	5418	8	the	the	DT
40318	5418	9	crumbs	crumb	NNS
40318	5418	10	are	be	VBP
40318	5418	11	brown	brown	JJ
40318	5418	12	.	.	.
40318	5419	1	The	the	DT
40318	5419	2	proteids	proteid	NNS
40318	5419	3	in	in	IN
40318	5419	4	this	this	DT
40318	5419	5	dish	dish	NN
40318	5419	6	,	,	,
40318	5419	7	made	make	VBN
40318	5419	8	with	with	IN
40318	5419	9	rice	rice	NN
40318	5419	10	cooked	cook	VBN
40318	5419	11	in	in	IN
40318	5419	12	milk	milk	NN
40318	5419	13	,	,	,
40318	5419	14	are	be	VBP
40318	5419	15	equal	equal	JJ
40318	5419	16	to	to	IN
40318	5419	17	those	those	DT
40318	5419	18	of	of	IN
40318	5419	19	nearly	nearly	RB
40318	5419	20	1¾	1¾	CD
40318	5419	21	pounds	pound	NNS
40318	5419	22	of	of	IN
40318	5419	23	average	average	JJ
40318	5419	24	beef	beef	NN
40318	5419	25	.	.	.
40318	5420	1	If	if	IN
40318	5420	2	skimmed	skim	VBN
40318	5420	3	-	-	HYPH
40318	5420	4	milk	milk	NN
40318	5420	5	is	be	VBZ
40318	5420	6	used	use	VBN
40318	5420	7	,	,	,
40318	5420	8	the	the	DT
40318	5420	9	fuel	fuel	NN
40318	5420	10	value	value	NN
40318	5420	11	is	be	VBZ
40318	5420	12	equal	equal	JJ
40318	5420	13	to	to	IN
40318	5420	14	nearly	nearly	RB
40318	5420	15	3½	3½	CD
40318	5420	16	pounds	pound	NNS
40318	5420	17	of	of	IN
40318	5420	18	beef	beef	NN
40318	5420	19	.	.	.
40318	5421	1	Whole	whole	JJ
40318	5421	2	milk	milk	NN
40318	5421	3	raises	raise	VBZ
40318	5421	4	the	the	DT
40318	5421	5	fuel	fuel	NN
40318	5421	6	value	value	NN
40318	5421	7	still	still	RB
40318	5421	8	higher	high	JJR
40318	5421	9	.	.	.
40318	5422	1	Fried	fried	JJ
40318	5422	2	Bread	bread	NN
40318	5422	3	with	with	IN
40318	5422	4	Cheese	Cheese	NNP
40318	5422	5	No	no	NN
40318	5422	6	.	.	.
40318	5423	1	1	1	CD
40318	5423	2	6	6	CD
40318	5423	3	slices	slice	NNS
40318	5423	4	of	of	IN
40318	5423	5	bread	bread	NN
40318	5423	6	.	.	.
40318	5424	1	1	1	LS
40318	5424	2	cupful	cupful	NN
40318	5424	3	of	of	IN
40318	5424	4	milk	milk	NN
40318	5424	5	.	.	.
40318	5425	1	2	2	CD
40318	5425	2	ounces	ounce	NNS
40318	5425	3	of	of	IN
40318	5425	4	cheese	cheese	NN
40318	5425	5	,	,	,
40318	5425	6	or	or	CC
40318	5425	7	½	½	JJ
40318	5425	8	cupful	cupful	NN
40318	5425	9	of	of	IN
40318	5425	10	grated	grate	VBN
40318	5425	11	cheese	cheese	NN
40318	5425	12	.	.	.
40318	5426	1	½	½	JJ
40318	5426	2	teaspoonful	teaspoonful	JJ
40318	5426	3	of	of	IN
40318	5426	4	salt	salt	NN
40318	5426	5	.	.	.
40318	5427	1	½	½	JJ
40318	5427	2	teaspoonful	teaspoonful	JJ
40318	5427	3	of	of	IN
40318	5427	4	potassium	potassium	NN
40318	5427	5	bicarbonate	bicarbonate	NN
40318	5427	6	.	.	.
40318	5428	1	Butter	butter	NN
40318	5428	2	or	or	CC
40318	5428	3	other	other	JJ
40318	5428	4	fat	fat	NN
40318	5428	5	for	for	IN
40318	5428	6	frying	fry	VBG
40318	5428	7	.	.	.
40318	5429	1	Scald	Scald	NNP
40318	5429	2	the	the	DT
40318	5429	3	milk	milk	NN
40318	5429	4	with	with	IN
40318	5429	5	the	the	DT
40318	5429	6	potassium	potassium	NN
40318	5429	7	bicarbonate	bicarbonate	NN
40318	5429	8	;	;	:
40318	5429	9	add	add	VB
40318	5429	10	the	the	DT
40318	5429	11	grated	grate	VBN
40318	5429	12	cheese	cheese	NN
40318	5429	13	,	,	,
40318	5429	14	and	and	CC
40318	5429	15	stir	stir	VB
40318	5429	16	until	until	IN
40318	5429	17	it	-PRON-	PRP
40318	5429	18	dissolves	dissolve	VBZ
40318	5429	19	.	.	.
40318	5430	1	Dip	dip	VB
40318	5430	2	the	the	DT
40318	5430	3	bread	bread	NN
40318	5430	4	in	in	IN
40318	5430	5	this	this	DT
40318	5430	6	mixture	mixture	NN
40318	5430	7	and	and	CC
40318	5430	8	fry	fry	VB
40318	5430	9	it	-PRON-	PRP
40318	5430	10	in	in	IN
40318	5430	11	the	the	DT
40318	5430	12	butter	butter	NN
40318	5430	13	.	.	.
40318	5431	1	The	the	DT
40318	5431	2	potassium	potassium	NN
40318	5431	3	bicarbonate	bicarbonate	NN
40318	5431	4	helps	help	VBZ
40318	5431	5	to	to	TO
40318	5431	6	keep	keep	VB
40318	5431	7	the	the	DT
40318	5431	8	cheese	cheese	NN
40318	5431	9	in	in	IN
40318	5431	10	solution	solution	NN
40318	5431	11	.	.	.
40318	5432	1	It	-PRON-	PRP
40318	5432	2	is	be	VBZ
40318	5432	3	desirable	desirable	JJ
40318	5432	4	,	,	,
40318	5432	5	however	however	RB
40318	5432	6	,	,	,
40318	5432	7	to	to	TO
40318	5432	8	keep	keep	VB
40318	5432	9	the	the	DT
40318	5432	10	milk	milk	NN
40318	5432	11	hot	hot	JJ
40318	5432	12	while	while	IN
40318	5432	13	the	the	DT
40318	5432	14	bread	bread	NN
40318	5432	15	is	be	VBZ
40318	5432	16	being	be	VBG
40318	5432	17	dipped	dip	VBN
40318	5432	18	.	.	.
40318	5433	1	Plain	Plain	NNP
40318	5433	2	Cheese	Cheese	NNP
40318	5433	3	Salad	Salad	NNP
40318	5433	4	Cut	Cut	NNP
40318	5433	5	Edam	Edam	NNP
40318	5433	6	or	or	CC
40318	5433	7	ordinary	ordinary	JJ
40318	5433	8	American	american	JJ
40318	5433	9	cheese	cheese	NN
40318	5433	10	into	into	IN
40318	5433	11	thin	thin	JJ
40318	5433	12	pieces	piece	NNS
40318	5433	13	,	,	,
40318	5433	14	scatter	scatter	VB
40318	5433	15	them	-PRON-	PRP
40318	5433	16	over	over	IN
40318	5433	17	lettuce	lettuce	NN
40318	5433	18	leaves	leave	NNS
40318	5433	19	and	and	CC
40318	5433	20	serve	serve	VB
40318	5433	21	with	with	IN
40318	5433	22	French	french	JJ
40318	5433	23	dressing	dressing	NN
40318	5433	24	.	.	.
40318	5434	1	Olive	Olive	NNP
40318	5434	2	and	and	CC
40318	5434	3	Pimiento	Pimiento	NNP
40318	5434	4	Sandwich	Sandwich	NNP
40318	5434	5	or	or	CC
40318	5434	6	Salad	Salad	NNP
40318	5434	7	Cheese	Cheese	NNP
40318	5434	8	Mash	Mash	NNP
40318	5434	9	any	any	DT
40318	5434	10	of	of	IN
40318	5434	11	the	the	DT
40318	5434	12	soft	soft	JJ
40318	5434	13	cream	cream	NN
40318	5434	14	cheeses	cheese	NNS
40318	5434	15	and	and	CC
40318	5434	16	add	add	VB
40318	5434	17	chopped	chop	VBN
40318	5434	18	olives	olive	NNS
40318	5434	19	and	and	CC
40318	5434	20	pimientos	pimiento	NNS
40318	5434	21	in	in	IN
40318	5434	22	equal	equal	JJ
40318	5434	23	parts	part	NNS
40318	5434	24	.	.	.
40318	5435	1	This	this	DT
40318	5435	2	mixture	mixture	NN
40318	5435	3	requires	require	VBZ
40318	5435	4	much	much	JJ
40318	5435	5	salt	salt	NN
40318	5435	6	to	to	TO
40318	5435	7	make	make	VB
40318	5435	8	it	-PRON-	PRP
40318	5435	9	palatable	palatable	JJ
40318	5435	10	to	to	IN
40318	5435	11	most	most	JJS
40318	5435	12	palates	palate	NNS
40318	5435	13	,	,	,
40318	5435	14	the	the	DT
40318	5435	15	amount	amount	NN
40318	5435	16	depending	depend	VBG
40318	5435	17	chiefly	chiefly	RB
40318	5435	18	on	on	IN
40318	5435	19	the	the	DT
40318	5435	20	quantity	quantity	NN
40318	5435	21	of	of	IN
40318	5435	22	pimiento	pimiento	NNS
40318	5435	23	used	use	VBD
40318	5435	24	.	.	.
40318	5436	1	The	the	DT
40318	5436	2	mixture	mixture	NN
40318	5436	3	may	may	MD
40318	5436	4	be	be	VB
40318	5436	5	spread	spread	VBN
40318	5436	6	between	between	IN
40318	5436	7	thin	thin	JJ
40318	5436	8	slices	slice	NNS
40318	5436	9	of	of	IN
40318	5436	10	bread	bread	NN
40318	5436	11	or	or	CC
40318	5436	12	it	-PRON-	PRP
40318	5436	13	may	may	MD
40318	5436	14	be	be	VB
40318	5436	15	made	make	VBN
40318	5436	16	into	into	IN
40318	5436	17	a	a	DT
40318	5436	18	roll	roll	NN
40318	5436	19	or	or	CC
40318	5436	20	molded	mold	VBN
40318	5436	21	,	,	,
40318	5436	22	cut	cut	VBN
40318	5436	23	into	into	IN
40318	5436	24	slices	slice	NNS
40318	5436	25	and	and	CC
40318	5436	26	served	serve	VBD
40318	5436	27	on	on	IN
40318	5436	28	lettuce	lettuce	NN
40318	5436	29	leaves	leave	NNS
40318	5436	30	with	with	IN
40318	5436	31	French	french	JJ
40318	5436	32	dressing	dressing	NN
40318	5436	33	.	.	.
40318	5437	1	Cheese	Cheese	NNP
40318	5437	2	and	and	CC
40318	5437	3	Tomato	Tomato	NNP
40318	5437	4	Salad	Salad	NNP
40318	5437	5	Stuff	Stuff	NNP
40318	5437	6	cold	cold	JJ
40318	5437	7	tomatoes	tomato	NNS
40318	5437	8	with	with	IN
40318	5437	9	cream	cream	NN
40318	5437	10	cheese	cheese	NN
40318	5437	11	and	and	CC
40318	5437	12	serve	serve	VB
40318	5437	13	on	on	IN
40318	5437	14	lettuce	lettuce	NN
40318	5437	15	leaves	leave	NNS
40318	5437	16	with	with	IN
40318	5437	17	French	french	JJ
40318	5437	18	dressing	dressing	NN
40318	5437	19	.	.	.
40318	5438	1	Cheese	Cheese	NNP
40318	5438	2	and	and	CC
40318	5438	3	Pimiento	Pimiento	NNP
40318	5438	4	Salad	Salad	NNP
40318	5438	5	Stuff	Stuff	NNP
40318	5438	6	canned	can	VBD
40318	5438	7	pimientos	pimientos	NN
40318	5438	8	with	with	IN
40318	5438	9	cream	cream	NN
40318	5438	10	cheese	cheese	NN
40318	5438	11	,	,	,
40318	5438	12	cut	cut	VBN
40318	5438	13	into	into	IN
40318	5438	14	slices	slice	NNS
40318	5438	15	and	and	CC
40318	5438	16	serve	serve	VB
40318	5438	17	one	one	CD
40318	5438	18	or	or	CC
40318	5438	19	two	two	CD
40318	5438	20	slices	slice	NNS
40318	5438	21	to	to	IN
40318	5438	22	each	each	DT
40318	5438	23	person	person	NN
40318	5438	24	on	on	IN
40318	5438	25	lettuce	lettuce	NN
40318	5438	26	leaves	leave	NNS
40318	5438	27	with	with	IN
40318	5438	28	French	french	JJ
40318	5438	29	dressing	dressing	NN
40318	5438	30	.	.	.
40318	5439	1	(	(	-LRB-
40318	5439	2	3	3	LS
40318	5439	3	)	)	-RRB-
40318	5439	4	Ways	way	NNS
40318	5439	5	to	to	TO
40318	5439	6	use	use	VB
40318	5439	7	cottage	cottage	NN
40318	5439	8	cheese	cheese	NN
40318	5439	9	.	.	.
40318	5440	1	Cottage	cottage	NN
40318	5440	2	cheese	cheese	NN
40318	5440	3	alone	alone	RB
40318	5440	4	is	be	VBZ
40318	5440	5	an	an	DT
40318	5440	6	appetizing	appetizing	JJ
40318	5440	7	and	and	CC
40318	5440	8	nutritious	nutritious	JJ
40318	5440	9	dish	dish	NN
40318	5440	10	.	.	.
40318	5441	1	It	-PRON-	PRP
40318	5441	2	may	may	MD
40318	5441	3	also	also	RB
40318	5441	4	be	be	VB
40318	5441	5	served	serve	VBN
40318	5441	6	with	with	IN
40318	5441	7	sweet	sweet	JJ
40318	5441	8	or	or	CC
40318	5441	9	sour	sour	JJ
40318	5441	10	cream	cream	NN
40318	5441	11	,	,	,
40318	5441	12	and	and	CC
40318	5441	13	some	some	DT
40318	5441	14	persons	person	NNS
40318	5441	15	add	add	VBP
40318	5441	16	a	a	DT
40318	5441	17	little	little	JJ
40318	5441	18	sugar	sugar	NN
40318	5441	19	,	,	,
40318	5441	20	or	or	CC
40318	5441	21	chives	chive	NNS
40318	5441	22	,	,	,
40318	5441	23	chopped	chop	VBD
40318	5441	24	onion	onion	NN
40318	5441	25	or	or	CC
40318	5441	26	caraway	caraway	NN
40318	5441	27	seed	seed	NN
40318	5441	28	.	.	.
40318	5442	1	The	the	DT
40318	5442	2	following	follow	VBG
40318	5442	3	recipes[154	recipes[154	LS
40318	5442	4	]	]	-RRB-
40318	5442	5	illustrate	illustrate	VB
40318	5442	6	a	a	DT
40318	5442	7	number	number	NN
40318	5442	8	of	of	IN
40318	5442	9	ways	way	NNS
40318	5442	10	in	in	IN
40318	5442	11	which	which	WDT
40318	5442	12	cottage	cottage	NN
40318	5442	13	cheese	cheese	NN
40318	5442	14	may	may	MD
40318	5442	15	be	be	VB
40318	5442	16	served	serve	VBN
40318	5442	17	:	:	:
40318	5442	18	Cottage	cottage	VB
40318	5442	19	Cheese	cheese	NN
40318	5442	20	with	with	IN
40318	5442	21	Preserves	Preserves	NNPS
40318	5442	22	and	and	CC
40318	5442	23	Jellies	Jellies	NNPS
40318	5442	24	Pour	Pour	NNP
40318	5442	25	over	over	IN
40318	5442	26	cottage	cottage	NN
40318	5442	27	cheese	cheese	NN
40318	5442	28	any	any	DT
40318	5442	29	fruit	fruit	NN
40318	5442	30	preserves	preserve	NNS
40318	5442	31	,	,	,
40318	5442	32	such	such	JJ
40318	5442	33	as	as	IN
40318	5442	34	strawberries	strawberry	NNS
40318	5442	35	,	,	,
40318	5442	36	figs	fig	NNS
40318	5442	37	or	or	CC
40318	5442	38	cherries	cherry	NNS
40318	5442	39	.	.	.
40318	5443	1	Serve	serve	VB
40318	5443	2	with	with	IN
40318	5443	3	bread	bread	NN
40318	5443	4	or	or	CC
40318	5443	5	crackers	cracker	NNS
40318	5443	6	.	.	.
40318	5444	1	If	if	IN
40318	5444	2	preferred	preferred	JJ
40318	5444	3	,	,	,
40318	5444	4	cottage	cottage	NN
40318	5444	5	cheese	cheese	NN
40318	5444	6	balls	ball	NNS
40318	5444	7	may	may	MD
40318	5444	8	be	be	VB
40318	5444	9	served	serve	VBN
40318	5444	10	separately	separately	RB
40318	5444	11	and	and	CC
40318	5444	12	eaten	eat	VBN
40318	5444	13	with	with	IN
40318	5444	14	the	the	DT
40318	5444	15	preserves	preserve	NNS
40318	5444	16	.	.	.
40318	5445	1	A	a	DT
40318	5445	2	very	very	RB
40318	5445	3	attractive	attractive	JJ
40318	5445	4	dish	dish	NN
40318	5445	5	may	may	MD
40318	5445	6	be	be	VB
40318	5445	7	made	make	VBN
40318	5445	8	by	by	IN
40318	5445	9	dropping	drop	VBG
40318	5445	10	a	a	DT
40318	5445	11	bit	bit	NN
40318	5445	12	of	of	IN
40318	5445	13	jelly	jelly	NN
40318	5445	14	into	into	IN
40318	5445	15	a	a	DT
40318	5445	16	nest	nest	NN
40318	5445	17	of	of	IN
40318	5445	18	the	the	DT
40318	5445	19	cottage	cottage	NN
40318	5445	20	cheese	cheese	NN
40318	5445	21	.	.	.
40318	5446	1	Cottage	cottage	NN
40318	5446	2	Cheese	cheese	NN
40318	5446	3	Salad	Salad	NNP
40318	5446	4	Mix	Mix	NNP
40318	5446	5	thoroughly	thoroughly	RB
40318	5446	6	one	one	CD
40318	5446	7	pound	pound	NN
40318	5446	8	of	of	IN
40318	5446	9	cheese	cheese	NN
40318	5446	10	,	,	,
40318	5446	11	one	one	CD
40318	5446	12	and	and	CC
40318	5446	13	one	one	CD
40318	5446	14	-	-	HYPH
40318	5446	15	half	half	NN
40318	5446	16	tablespoonfuls	tablespoonful	NNS
40318	5446	17	of	of	IN
40318	5446	18	cream	cream	NN
40318	5446	19	,	,	,
40318	5446	20	one	one	CD
40318	5446	21	tablespoonful	tablespoonful	NN
40318	5446	22	of	of	IN
40318	5446	23	chopped	chop	VBN
40318	5446	24	parsley	parsley	NN
40318	5446	25	and	and	CC
40318	5446	26	salt	salt	NN
40318	5446	27	to	to	IN
40318	5446	28	taste	taste	NN
40318	5446	29	.	.	.
40318	5447	1	First	first	RB
40318	5447	2	,	,	,
40318	5447	3	fill	fill	VB
40318	5447	4	a	a	DT
40318	5447	5	rectangular	rectangular	JJ
40318	5447	6	tin	tin	NN
40318	5447	7	mold	mold	NN
40318	5447	8	with	with	IN
40318	5447	9	cold	cold	JJ
40318	5447	10	water	water	NN
40318	5447	11	to	to	TO
40318	5447	12	chill	chill	VB
40318	5447	13	and	and	CC
40318	5447	14	wet	wet	VB
40318	5447	15	the	the	DT
40318	5447	16	surface	surface	NN
40318	5447	17	;	;	:
40318	5447	18	line	line	VB
40318	5447	19	the	the	DT
40318	5447	20	bottom	bottom	NN
40318	5447	21	with	with	IN
40318	5447	22	waxed	waxed	JJ
40318	5447	23	paper	paper	NN
40318	5447	24	,	,	,
40318	5447	25	then	then	RB
40318	5447	26	pack	pack	VBP
40318	5447	27	in	in	IN
40318	5447	28	three	three	CD
40318	5447	29	layers	layer	NNS
40318	5447	30	of	of	IN
40318	5447	31	the	the	DT
40318	5447	32	cheese	cheese	NN
40318	5447	33	,	,	,
40318	5447	34	putting	put	VBG
40318	5447	35	two	two	CD
40318	5447	36	or	or	CC
40318	5447	37	three	three	CD
40318	5447	38	parallel	parallel	JJ
40318	5447	39	strips	strip	NNS
40318	5447	40	of	of	IN
40318	5447	41	pimiento	pimiento	NNS
40318	5447	42	,	,	,
40318	5447	43	fresh	fresh	JJ
40318	5447	44	or	or	CC
40318	5447	45	canned	canned	JJ
40318	5447	46	,	,	,
40318	5447	47	between	between	IN
40318	5447	48	the	the	DT
40318	5447	49	layers	layer	NNS
40318	5447	50	.	.	.
40318	5448	1	Cover	cover	NN
40318	5448	2	with	with	IN
40318	5448	3	waxed	waxed	JJ
40318	5448	4	paper	paper	NN
40318	5448	5	and	and	CC
40318	5448	6	set	set	VBD
40318	5448	7	in	in	IN
40318	5448	8	a	a	DT
40318	5448	9	cool	cool	JJ
40318	5448	10	place	place	NN
40318	5448	11	until	until	IN
40318	5448	12	ready	ready	JJ
40318	5448	13	to	to	TO
40318	5448	14	serve	serve	VB
40318	5448	15	;	;	:
40318	5448	16	then	then	RB
40318	5448	17	run	run	VB
40318	5448	18	a	a	DT
40318	5448	19	knife	knife	NN
40318	5448	20	around	around	IN
40318	5448	21	the	the	DT
40318	5448	22	sides	side	NNS
40318	5448	23	and	and	CC
40318	5448	24	invert	invert	VB
40318	5448	25	the	the	DT
40318	5448	26	mold	mold	NN
40318	5448	27	.	.	.
40318	5449	1	Cut	cut	NN
40318	5449	2	in	in	IN
40318	5449	3	slices	slice	NNS
40318	5449	4	and	and	CC
40318	5449	5	serve	serve	VB
40318	5449	6	on	on	IN
40318	5449	7	lettuce	lettuce	NN
40318	5449	8	leaves	leave	NNS
40318	5449	9	with	with	IN
40318	5449	10	French	french	JJ
40318	5449	11	dressing	dressing	NN
40318	5449	12	and	and	CC
40318	5449	13	wafers	wafer	NNS
40318	5449	14	or	or	CC
40318	5449	15	thin	thin	JJ
40318	5449	16	bread	bread	NN
40318	5449	17	-	-	HYPH
40318	5449	18	and	and	CC
40318	5449	19	-	-	HYPH
40318	5449	20	butter	butter	NN
40318	5449	21	sandwiches	sandwich	NNS
40318	5449	22	.	.	.
40318	5450	1	Minced	mince	VBN
40318	5450	2	olives	olive	NNS
40318	5450	3	may	may	MD
40318	5450	4	be	be	VB
40318	5450	5	used	use	VBN
40318	5450	6	instead	instead	RB
40318	5450	7	of	of	IN
40318	5450	8	the	the	DT
40318	5450	9	parsley	parsley	NN
40318	5450	10	,	,	,
40318	5450	11	and	and	CC
40318	5450	12	chopped	chop	VBN
40318	5450	13	nuts	nut	NNS
40318	5450	14	also	also	RB
40318	5450	15	may	may	MD
40318	5450	16	be	be	VB
40318	5450	17	added	add	VBN
40318	5450	18	.	.	.
40318	5451	1	Cottage	cottage	NN
40318	5451	2	Cheese	cheese	NN
40318	5451	3	Rolls	roll	NNS
40318	5451	4	(	(	-LRB-
40318	5451	5	To	to	TO
40318	5451	6	be	be	VB
40318	5451	7	used	use	VBN
40318	5451	8	like	like	IN
40318	5451	9	meat	meat	NN
40318	5451	10	rolls	roll	NNS
40318	5451	11	.	.	.
40318	5451	12	)	)	-RRB-
40318	5452	1	A	a	DT
40318	5452	2	large	large	JJ
40318	5452	3	variety	variety	NN
40318	5452	4	of	of	IN
40318	5452	5	rolls	roll	NNS
40318	5452	6	,	,	,
40318	5452	7	suitable	suitable	JJ
40318	5452	8	for	for	IN
40318	5452	9	serving	serve	VBG
40318	5452	10	as	as	IN
40318	5452	11	the	the	DT
40318	5452	12	main	main	JJ
40318	5452	13	dish	dish	NN
40318	5452	14	at	at	IN
40318	5452	15	dinner	dinner	NN
40318	5452	16	,	,	,
40318	5452	17	may	may	MD
40318	5452	18	be	be	VB
40318	5452	19	made	make	VBN
40318	5452	20	by	by	IN
40318	5452	21	combining	combine	VBG
40318	5452	22	legumes	legume	NNS
40318	5452	23	(	(	-LRB-
40318	5452	24	beans	bean	NNS
40318	5452	25	of	of	IN
40318	5452	26	various	various	JJ
40318	5452	27	kinds	kind	NNS
40318	5452	28	,	,	,
40318	5452	29	cowpeas	cowpea	NNS
40318	5452	30	,	,	,
40318	5452	31	lentils	lentil	NNS
40318	5452	32	or	or	CC
40318	5452	33	peas	pea	NNS
40318	5452	34	)	)	-RRB-
40318	5452	35	with	with	IN
40318	5452	36	cottage	cottage	NN
40318	5452	37	cheese	cheese	NN
40318	5452	38	,	,	,
40318	5452	39	and	and	CC
40318	5452	40	adding	add	VBG
40318	5452	41	bread	bread	NN
40318	5452	42	crumbs	crumb	VBZ
40318	5452	43	to	to	TO
40318	5452	44	make	make	VB
40318	5452	45	the	the	DT
40318	5452	46	mixture	mixture	NN
40318	5452	47	thick	thick	JJ
40318	5452	48	enough	enough	RB
40318	5452	49	to	to	TO
40318	5452	50	form	form	VB
40318	5452	51	into	into	IN
40318	5452	52	a	a	DT
40318	5452	53	roll	roll	NN
40318	5452	54	.	.	.
40318	5453	1	Beans	bean	NNS
40318	5453	2	are	be	VBP
40318	5453	3	usually	usually	RB
40318	5453	4	mashed	mash	VBN
40318	5453	5	,	,	,
40318	5453	6	but	but	CC
40318	5453	7	peas	pea	NNS
40318	5453	8	or	or	CC
40318	5453	9	small	small	JJ
40318	5453	10	Lima	Lima	NNP
40318	5453	11	beans	bean	NNS
40318	5453	12	may	may	MD
40318	5453	13	be	be	VB
40318	5453	14	combined	combine	VBN
40318	5453	15	whole	whole	RB
40318	5453	16	with	with	IN
40318	5453	17	bread	bread	NN
40318	5453	18	crumbs	crumb	NNS
40318	5453	19	and	and	CC
40318	5453	20	cottage	cottage	NN
40318	5453	21	cheese	cheese	NN
40318	5453	22	,	,	,
40318	5453	23	and	and	CC
40318	5453	24	enough	enough	JJ
40318	5453	25	of	of	IN
40318	5453	26	the	the	DT
40318	5453	27	liquor	liquor	NN
40318	5453	28	in	in	IN
40318	5453	29	which	which	WDT
40318	5453	30	the	the	DT
40318	5453	31	vegetables	vegetable	NNS
40318	5453	32	have	have	VBP
40318	5453	33	been	be	VBN
40318	5453	34	cooked	cook	VBN
40318	5453	35	should	should	MD
40318	5453	36	be	be	VB
40318	5453	37	added	add	VBN
40318	5453	38	to	to	TO
40318	5453	39	get	get	VB
40318	5453	40	the	the	DT
40318	5453	41	right	right	JJ
40318	5453	42	consistency	consistency	NN
40318	5453	43	;	;	:
40318	5453	44	or	or	CC
40318	5453	45	,	,	,
40318	5453	46	instead	instead	RB
40318	5453	47	of	of	IN
40318	5453	48	beans	bean	NNS
40318	5453	49	or	or	CC
40318	5453	50	peas	pea	NNS
40318	5453	51	,	,	,
40318	5453	52	chopped	chop	VBD
40318	5453	53	spinach	spinach	NN
40318	5453	54	,	,	,
40318	5453	55	beet	beet	NN
40318	5453	56	tops	top	NNS
40318	5453	57	or	or	CC
40318	5453	58	head	head	VBP
40318	5453	59	lettuce	lettuce	NN
40318	5453	60	may	may	MD
40318	5453	61	be	be	VB
40318	5453	62	added	add	VBN
40318	5453	63	.	.	.
40318	5454	1	Boston	Boston	NNP
40318	5454	2	Roast	Roast	NNP
40318	5454	3	1	1	CD
40318	5454	4	pound	pound	NN
40318	5454	5	can	can	MD
40318	5454	6	of	of	IN
40318	5454	7	kidney	kidney	NN
40318	5454	8	beans	bean	NNS
40318	5454	9	,	,	,
40318	5454	10	or	or	CC
40318	5454	11	equivalent	equivalent	JJ
40318	5454	12	quantity	quantity	NN
40318	5454	13	of	of	IN
40318	5454	14	cooked	cooked	JJ
40318	5454	15	beans	bean	NNS
40318	5454	16	.	.	.
40318	5455	1	½	½	JJ
40318	5455	2	pound	pound	NN
40318	5455	3	of	of	IN
40318	5455	4	cottage	cottage	NN
40318	5455	5	cheese	cheese	NN
40318	5455	6	.	.	.
40318	5456	1	Bread	bread	NN
40318	5456	2	crumbs	crumb	NNS
40318	5456	3	.	.	.
40318	5457	1	Salt	salt	NN
40318	5457	2	.	.	.
40318	5458	1	Mash	mash	VB
40318	5458	2	the	the	DT
40318	5458	3	beans	bean	NNS
40318	5458	4	or	or	CC
40318	5458	5	put	put	VB
40318	5458	6	them	-PRON-	PRP
40318	5458	7	through	through	IN
40318	5458	8	a	a	DT
40318	5458	9	meat	meat	NN
40318	5458	10	grinder	grinder	NN
40318	5458	11	.	.	.
40318	5459	1	Add	add	VB
40318	5459	2	the	the	DT
40318	5459	3	cheese	cheese	NN
40318	5459	4	and	and	CC
40318	5459	5	bread	bread	NN
40318	5459	6	crumbs	crumb	VBZ
40318	5459	7	enough	enough	RB
40318	5459	8	to	to	TO
40318	5459	9	make	make	VB
40318	5459	10	the	the	DT
40318	5459	11	mixture	mixture	NN
40318	5459	12	sufficiently	sufficiently	RB
40318	5459	13	stiff	stiff	JJ
40318	5459	14	to	to	TO
40318	5459	15	be	be	VB
40318	5459	16	formed	form	VBN
40318	5459	17	into	into	IN
40318	5459	18	a	a	DT
40318	5459	19	roll	roll	NN
40318	5459	20	.	.	.
40318	5460	1	Bake	bake	VB
40318	5460	2	in	in	IN
40318	5460	3	a	a	DT
40318	5460	4	moderate	moderate	JJ
40318	5460	5	oven	oven	NN
40318	5460	6	,	,	,
40318	5460	7	basting	baste	VBG
40318	5460	8	occasionally	occasionally	RB
40318	5460	9	with	with	IN
40318	5460	10	butter	butter	NN
40318	5460	11	or	or	CC
40318	5460	12	other	other	JJ
40318	5460	13	fat	fat	NN
40318	5460	14	,	,	,
40318	5460	15	and	and	CC
40318	5460	16	water	water	NN
40318	5460	17	.	.	.
40318	5461	1	Serve	serve	VB
40318	5461	2	with	with	IN
40318	5461	3	tomato	tomato	NN
40318	5461	4	sauce	sauce	NN
40318	5461	5	.	.	.
40318	5462	1	This	this	DT
40318	5462	2	dish	dish	NN
40318	5462	3	may	may	MD
40318	5462	4	be	be	VB
40318	5462	5	flavored	flavor	VBN
40318	5462	6	with	with	IN
40318	5462	7	chopped	chop	VBN
40318	5462	8	onions	onion	NNS
40318	5462	9	cooked	cook	VBN
40318	5462	10	until	until	IN
40318	5462	11	tender	tender	NN
40318	5462	12	in	in	IN
40318	5462	13	butter	butter	NN
40318	5462	14	or	or	CC
40318	5462	15	other	other	JJ
40318	5462	16	fat	fat	NN
40318	5462	17	and	and	CC
40318	5462	18	a	a	DT
40318	5462	19	very	very	RB
40318	5462	20	little	little	JJ
40318	5462	21	water	water	NN
40318	5462	22	.	.	.
40318	5463	1	Pimiento	Pimiento	NNP
40318	5463	2	and	and	CC
40318	5463	3	Cottage	Cottage	NNP
40318	5463	4	Cheese	Cheese	NNP
40318	5463	5	Roast	Roast	NNP
40318	5463	6	2	2	CD
40318	5463	7	cupfuls	cupful	NNS
40318	5463	8	of	of	IN
40318	5463	9	cooked	cooked	JJ
40318	5463	10	Lima	Lima	NNP
40318	5463	11	beans	bean	NNS
40318	5463	12	.	.	.
40318	5464	1	¼	¼	JJ
40318	5464	2	pound	pound	NN
40318	5464	3	of	of	IN
40318	5464	4	cottage	cottage	NN
40318	5464	5	cheese	cheese	NN
40318	5464	6	.	.	.
40318	5465	1	Salt	salt	NN
40318	5465	2	.	.	.
40318	5466	1	3	3	CD
40318	5466	2	canned	canned	JJ
40318	5466	3	pimientos	pimientos	NN
40318	5466	4	chopped	chop	VBD
40318	5466	5	.	.	.
40318	5467	1	Bread	bread	NN
40318	5467	2	crumbs	crumb	NNS
40318	5467	3	.	.	.
40318	5468	1	Put	put	VB
40318	5468	2	the	the	DT
40318	5468	3	first	first	JJ
40318	5468	4	three	three	CD
40318	5468	5	ingredients	ingredient	NNS
40318	5468	6	through	through	IN
40318	5468	7	a	a	DT
40318	5468	8	meat	meat	NN
40318	5468	9	chopper	chopper	NN
40318	5468	10	.	.	.
40318	5469	1	Mix	mix	VB
40318	5469	2	thoroughly	thoroughly	RB
40318	5469	3	and	and	CC
40318	5469	4	add	add	VB
40318	5469	5	bread	bread	NN
40318	5469	6	crumbs	crumb	VBZ
40318	5469	7	until	until	IN
40318	5469	8	it	-PRON-	PRP
40318	5469	9	is	be	VBZ
40318	5469	10	stiff	stiff	JJ
40318	5469	11	enough	enough	RB
40318	5469	12	to	to	TO
40318	5469	13	form	form	VB
40318	5469	14	into	into	IN
40318	5469	15	a	a	DT
40318	5469	16	roll	roll	NN
40318	5469	17	.	.	.
40318	5470	1	Brown	Brown	NNP
40318	5470	2	in	in	IN
40318	5470	3	the	the	DT
40318	5470	4	oven	oven	NN
40318	5470	5	,	,	,
40318	5470	6	basting	baste	VBG
40318	5470	7	occasionally	occasionally	RB
40318	5470	8	with	with	IN
40318	5470	9	butter	butter	NN
40318	5470	10	or	or	CC
40318	5470	11	other	other	JJ
40318	5470	12	fat	fat	NN
40318	5470	13	,	,	,
40318	5470	14	and	and	CC
40318	5470	15	water	water	NN
40318	5470	16	.	.	.
40318	5471	1	Cottage	cottage	NN
40318	5471	2	Cheese	Cheese	NNP
40318	5471	3	and	and	CC
40318	5471	4	Nut	Nut	NNP
40318	5471	5	Roast	Roast	NNP
40318	5471	6	1	1	CD
40318	5471	7	cupful	cupful	NN
40318	5471	8	of	of	IN
40318	5471	9	cottage	cottage	NN
40318	5471	10	cheese	cheese	NN
40318	5471	11	.	.	.
40318	5472	1	1	1	CD
40318	5472	2	cupful	cupful	NN
40318	5472	3	of	of	IN
40318	5472	4	chopped	chopped	JJ
40318	5472	5	English	english	JJ
40318	5472	6	walnuts	walnut	NNS
40318	5472	7	.	.	.
40318	5473	1	1	1	LS
40318	5473	2	cupful	cupful	NN
40318	5473	3	of	of	IN
40318	5473	4	bread	bread	NN
40318	5473	5	crumbs	crumb	NNS
40318	5473	6	.	.	.
40318	5474	1	Salt	salt	NN
40318	5474	2	and	and	CC
40318	5474	3	pepper	pepper	NN
40318	5474	4	.	.	.
40318	5475	1	2	2	CD
40318	5475	2	tablespoonfuls	tablespoonful	NNS
40318	5475	3	of	of	IN
40318	5475	4	chopped	chopped	JJ
40318	5475	5	onion	onion	NN
40318	5475	6	.	.	.
40318	5476	1	1	1	CD
40318	5476	2	tablespoonful	tablespoonful	JJ
40318	5476	3	of	of	IN
40318	5476	4	butter	butter	NN
40318	5476	5	.	.	.
40318	5477	1	Juice	juice	NN
40318	5477	2	of	of	IN
40318	5477	3	half	half	PDT
40318	5477	4	a	a	DT
40318	5477	5	lemon	lemon	NN
40318	5477	6	.	.	.
40318	5478	1	Cook	cook	VB
40318	5478	2	the	the	DT
40318	5478	3	onion	onion	NN
40318	5478	4	in	in	IN
40318	5478	5	the	the	DT
40318	5478	6	butter	butter	NN
40318	5478	7	or	or	CC
40318	5478	8	other	other	JJ
40318	5478	9	fat	fat	NN
40318	5478	10	and	and	CC
40318	5478	11	a	a	DT
40318	5478	12	little	little	JJ
40318	5478	13	water	water	NN
40318	5478	14	until	until	IN
40318	5478	15	tender	tender	NN
40318	5478	16	.	.	.
40318	5479	1	Mix	mix	VB
40318	5479	2	the	the	DT
40318	5479	3	other	other	JJ
40318	5479	4	ingredients	ingredient	NNS
40318	5479	5	and	and	CC
40318	5479	6	moisten	moisten	VB
40318	5479	7	with	with	IN
40318	5479	8	the	the	DT
40318	5479	9	water	water	NN
40318	5479	10	in	in	IN
40318	5479	11	which	which	WDT
40318	5479	12	the	the	DT
40318	5479	13	onion	onion	NN
40318	5479	14	has	have	VBZ
40318	5479	15	been	be	VBN
40318	5479	16	cooked	cook	VBN
40318	5479	17	.	.	.
40318	5480	1	Pour	pour	VB
40318	5480	2	into	into	IN
40318	5480	3	a	a	DT
40318	5480	4	shallow	shallow	JJ
40318	5480	5	baking	baking	NN
40318	5480	6	dish	dish	NN
40318	5480	7	and	and	CC
40318	5480	8	brown	brown	NNP
40318	5480	9	in	in	IN
40318	5480	10	the	the	DT
40318	5480	11	oven	oven	NN
40318	5480	12	.	.	.
40318	5481	1	Cheese	Cheese	NNP
40318	5481	2	Sauce	Sauce	NNP
40318	5481	3	(	(	-LRB-
40318	5481	4	For	for	IN
40318	5481	5	use	use	NN
40318	5481	6	with	with	IN
40318	5481	7	eggs	egg	NNS
40318	5481	8	,	,	,
40318	5481	9	milk	milk	NN
40318	5481	10	toast	toast	NN
40318	5481	11	or	or	CC
40318	5481	12	other	other	JJ
40318	5481	13	dishes	dish	NNS
40318	5481	14	.	.	.
40318	5481	15	)	)	-RRB-
40318	5482	1	One	one	CD
40318	5482	2	cupful	cupful	NN
40318	5482	3	of	of	IN
40318	5482	4	milk	milk	NN
40318	5482	5	,	,	,
40318	5482	6	1	1	CD
40318	5482	7	tablespoonful	tablespoonful	JJ
40318	5482	8	of	of	IN
40318	5482	9	cottage	cottage	NN
40318	5482	10	cheese	cheese	NN
40318	5482	11	,	,	,
40318	5482	12	2	2	CD
40318	5482	13	tablespoonfuls	tablespoonful	NNS
40318	5482	14	of	of	IN
40318	5482	15	flour	flour	NN
40318	5482	16	,	,	,
40318	5482	17	salt	salt	NN
40318	5482	18	and	and	CC
40318	5482	19	pepper	pepper	NN
40318	5482	20	to	to	IN
40318	5482	21	taste	taste	NN
40318	5482	22	.	.	.
40318	5483	1	Thicken	Thicken	NNP
40318	5483	2	the	the	DT
40318	5483	3	milk	milk	NN
40318	5483	4	with	with	IN
40318	5483	5	the	the	DT
40318	5483	6	flour	flour	NN
40318	5483	7	and	and	CC
40318	5483	8	just	just	RB
40318	5483	9	before	before	IN
40318	5483	10	serving	serve	VBG
40318	5483	11	add	add	VB
40318	5483	12	the	the	DT
40318	5483	13	cheese	cheese	NN
40318	5483	14	,	,	,
40318	5483	15	stirring	stir	VBG
40318	5483	16	until	until	IN
40318	5483	17	it	-PRON-	PRP
40318	5483	18	is	be	VBZ
40318	5483	19	melted	melt	VBN
40318	5483	20	.	.	.
40318	5484	1	This	this	DT
40318	5484	2	sauce	sauce	NN
40318	5484	3	may	may	MD
40318	5484	4	be	be	VB
40318	5484	5	used	use	VBN
40318	5484	6	in	in	IN
40318	5484	7	preparing	prepare	VBG
40318	5484	8	creamed	creamed	JJ
40318	5484	9	eggs	egg	NNS
40318	5484	10	or	or	CC
40318	5484	11	for	for	IN
40318	5484	12	ordinary	ordinary	JJ
40318	5484	13	milk	milk	NN
40318	5484	14	toast	toast	NN
40318	5484	15	.	.	.
40318	5485	1	The	the	DT
40318	5485	2	quantity	quantity	NN
40318	5485	3	of	of	IN
40318	5485	4	cheese	cheese	NN
40318	5485	5	in	in	IN
40318	5485	6	the	the	DT
40318	5485	7	recipe	recipe	NN
40318	5485	8	may	may	MD
40318	5485	9	be	be	VB
40318	5485	10	increased	increase	VBN
40318	5485	11	,	,	,
40318	5485	12	making	make	VBG
40318	5485	13	a	a	DT
40318	5485	14	sauce	sauce	NN
40318	5485	15	suitable	suitable	JJ
40318	5485	16	for	for	IN
40318	5485	17	using	use	VBG
40318	5485	18	with	with	IN
40318	5485	19	macaroni	macaroni	NN
40318	5485	20	or	or	CC
40318	5485	21	rice	rice	NN
40318	5485	22	.	.	.
40318	5486	1	FOOTNOTES	footnote	NNS
40318	5486	2	:	:	:
40318	5486	3	[	[	-LRB-
40318	5486	4	1	1	CD
40318	5486	5	]	]	-RRB-
40318	5486	6	Ont	Ont	NNP
40318	5486	7	.	.	.
40318	5487	1	Exp	Exp	NNP
40318	5487	2	.	.	.
40318	5488	1	Sta	Sta	NNP
40318	5488	2	.	.	.
40318	5489	1	Rept	Rept	NNP
40318	5489	2	.	.	.
40318	5490	1	1890	1890	CD
40318	5490	2	,	,	,
40318	5490	3	pages	page	VBZ
40318	5490	4	237	237	CD
40318	5490	5	-	-	SYM
40318	5490	6	241	241	CD
40318	5490	7	.	.	.
40318	5491	1	Maine	Maine	NNP
40318	5491	2	Exp	Exp	NNP
40318	5491	3	.	.	.
40318	5492	1	Sta	Sta	NNP
40318	5492	2	.	.	.
40318	5493	1	Rept	Rept	NNP
40318	5493	2	.	.	.
40318	5494	1	1890	1890	CD
40318	5494	2	,	,	,
40318	5494	3	part	part	NN
40318	5494	4	II	II	NNP
40318	5494	5	,	,	,
40318	5494	6	pages	page	VBZ
40318	5494	7	52	52	CD
40318	5494	8	-	-	SYM
40318	5494	9	57	57	CD
40318	5494	10	.	.	.
40318	5495	1	Conn.	Connecticut	NNP
40318	5495	2	(	(	-LRB-
40318	5495	3	Storrs	Storrs	NNP
40318	5495	4	)	)	-RRB-
40318	5495	5	Exp	Exp	NNP
40318	5495	6	.	.	.
40318	5496	1	Sta	Sta	NNP
40318	5496	2	.	.	.
40318	5497	1	Rept	Rept	NNP
40318	5497	2	.	.	.
40318	5498	1	1886	1886	CD
40318	5498	2	,	,	,
40318	5498	3	pages	page	VBZ
40318	5498	4	119	119	CD
40318	5498	5	-	-	SYM
40318	5498	6	130	130	CD
40318	5498	7	.	.	.
40318	5499	1	Vt	Vt	NNP
40318	5499	2	.	.	.
40318	5499	3	Exp	exp	NN
40318	5499	4	.	.	.
40318	5500	1	Sta	Sta	NNP
40318	5500	2	.	.	.
40318	5501	1	Rept	Rept	NNP
40318	5501	2	.	.	.
40318	5502	1	1890	1890	CD
40318	5502	2	,	,	,
40318	5502	3	pages	page	VBZ
40318	5502	4	97	97	CD
40318	5502	5	-	-	SYM
40318	5502	6	100	100	CD
40318	5502	7	.	.	.
40318	5503	1	Vt	Vt	NNP
40318	5503	2	.	.	.
40318	5503	3	Exp	exp	NN
40318	5503	4	.	.	.
40318	5504	1	Sta	Sta	NNP
40318	5504	2	.	.	.
40318	5505	1	Rept	Rept	NNP
40318	5505	2	.	.	.
40318	5506	1	1891	1891	CD
40318	5506	2	,	,	,
40318	5506	3	pages	page	VBZ
40318	5506	4	61	61	CD
40318	5506	5	-	-	SYM
40318	5506	6	74	74	CD
40318	5506	7	.	.	.
40318	5507	1	N.	N.	NNP
40318	5507	2	Y.	Y.	NNP
40318	5507	3	Exp	Exp	NNP
40318	5507	4	.	.	.
40318	5508	1	Sta	Sta	NNP
40318	5508	2	.	.	.
40318	5509	1	Rept	Rept	NNP
40318	5509	2	.	.	.
40318	5510	1	1892	1892	CD
40318	5510	2	,	,	,
40318	5510	3	pages	page	VBZ
40318	5510	4	299	299	CD
40318	5510	5	-	-	SYM
40318	5510	6	392	392	CD
40318	5510	7	.	.	.
40318	5511	1	N.	N.	NNP
40318	5511	2	Y.	Y.	NNP
40318	5511	3	Exp	Exp	NNP
40318	5511	4	.	.	.
40318	5512	1	Sta	Sta	NNP
40318	5512	2	.	.	.
40318	5513	1	Rept	Rept	NNP
40318	5513	2	.	.	.
40318	5514	1	1893	1893	CD
40318	5514	2	,	,	,
40318	5514	3	pages	page	VBZ
40318	5514	4	39	39	CD
40318	5514	5	-	-	SYM
40318	5514	6	162	162	CD
40318	5514	7	.	.	.
40318	5515	1	Wis.	Wisconsin	NNP
40318	5515	2	Exp	Exp	NNP
40318	5515	3	.	.	.
40318	5516	1	Sta	Sta	NNP
40318	5516	2	.	.	.
40318	5517	1	Rept	Rept	NNP
40318	5517	2	.	.	.
40318	5518	1	1890	1890	CD
40318	5518	2	,	,	,
40318	5518	3	pages	page	VBZ
40318	5518	4	115	115	CD
40318	5518	5	-	-	SYM
40318	5518	6	119	119	CD
40318	5518	7	.	.	.
40318	5519	1	Conn.	Connecticut	NNP
40318	5519	2	(	(	-LRB-
40318	5519	3	Storrs	Storrs	NNP
40318	5519	4	)	)	-RRB-
40318	5519	5	Exp	Exp	NNP
40318	5519	6	.	.	.
40318	5520	1	Sta	Sta	NNP
40318	5520	2	.	.	.
40318	5521	1	Rept	Rept	NNP
40318	5521	2	.	.	.
40318	5522	1	1907	1907	CD
40318	5522	2	,	,	,
40318	5522	3	pages	page	VBZ
40318	5522	4	152	152	CD
40318	5522	5	-	-	SYM
40318	5522	6	156	156	CD
40318	5522	7	.	.	.
40318	5523	1	N.	N.	NNP
40318	5523	2	Y.	Y.	NNP
40318	5523	3	Exp	Exp	NNP
40318	5523	4	.	.	.
40318	5524	1	Sta	Sta	NNP
40318	5524	2	.	.	.
40318	5525	1	Rept	Rept	NNP
40318	5525	2	.	.	.
40318	5526	1	1891	1891	CD
40318	5526	2	,	,	,
40318	5526	3	pages	page	VBZ
40318	5526	4	139	139	CD
40318	5526	5	-	-	SYM
40318	5526	6	142	142	CD
40318	5526	7	.	.	.
40318	5527	1	N.	N.	NNP
40318	5527	2	Y.	Y.	NNP
40318	5527	3	Exp	Exp	NNP
40318	5527	4	.	.	.
40318	5528	1	Sta	Sta	NNP
40318	5528	2	.	.	.
40318	5529	1	Rept	Rept	NNP
40318	5529	2	.	.	.
40318	5530	1	1894	1894	CD
40318	5530	2	,	,	,
40318	5530	3	pages	page	VBZ
40318	5530	4	31	31	CD
40318	5530	5	-	-	SYM
40318	5530	6	86	86	CD
40318	5530	7	,	,	,
40318	5530	8	118	118	CD
40318	5530	9	-	-	SYM
40318	5530	10	121	121	CD
40318	5530	11	.	.	.
40318	5531	1	N.	N.	NNP
40318	5531	2	J.	J.	NNP
40318	5531	3	Exp	Exp	NNP
40318	5531	4	.	.	.
40318	5532	1	Sta	Sta	NNP
40318	5532	2	.	.	.
40318	5533	1	Rept	Rept	NNP
40318	5533	2	.	.	.
40318	5534	1	1895	1895	CD
40318	5534	2	,	,	,
40318	5534	3	pages	page	VBZ
40318	5534	4	136	136	CD
40318	5534	5	-	-	SYM
40318	5534	6	137	137	CD
40318	5534	7	.	.	.
40318	5535	1	Eckles	Eckles	NNP
40318	5535	2	,	,	,
40318	5535	3	C.	C.	NNP
40318	5535	4	H.	H.	NNP
40318	5535	5	,	,	,
40318	5535	6	and	and	CC
40318	5535	7	R.	R.	NNP
40318	5535	8	H.	H.	NNP
40318	5535	9	Shaw	Shaw	NNP
40318	5535	10	.	.	.
40318	5536	1	The	the	DT
40318	5536	2	influence	influence	NN
40318	5536	3	of	of	IN
40318	5536	4	breed	breed	NN
40318	5536	5	and	and	CC
40318	5536	6	individuality	individuality	VB
40318	5536	7	on	on	IN
40318	5536	8	the	the	DT
40318	5536	9	composition	composition	NN
40318	5536	10	and	and	CC
40318	5536	11	properties	property	NNS
40318	5536	12	of	of	IN
40318	5536	13	milk	milk	NN
40318	5536	14	,	,	,
40318	5536	15	Bur	Bur	NNP
40318	5536	16	.	.	.
40318	5537	1	An	an	DT
40318	5537	2	.	.	.
40318	5538	1	Ind.	Indiana	NNP
40318	5539	1	Bul	Bul	NNP
40318	5539	2	.	.	.
40318	5540	1	156	156	CD
40318	5540	2	,	,	,
40318	5540	3	1913	1913	CD
40318	5540	4	.	.	.
40318	5541	1	Eckles	Eckles	NNP
40318	5541	2	,	,	,
40318	5541	3	C.	C.	NNP
40318	5541	4	H.	H.	NNP
40318	5541	5	,	,	,
40318	5541	6	and	and	CC
40318	5541	7	R.	R.	NNP
40318	5541	8	H.	H.	NNP
40318	5541	9	Shaw	Shaw	NNP
40318	5541	10	,	,	,
40318	5541	11	Variations	Variations	NNPS
40318	5541	12	in	in	IN
40318	5541	13	the	the	DT
40318	5541	14	composition	composition	NN
40318	5541	15	and	and	CC
40318	5541	16	properties	property	NNS
40318	5541	17	of	of	IN
40318	5541	18	milk	milk	NN
40318	5541	19	from	from	IN
40318	5541	20	the	the	DT
40318	5541	21	individual	individual	JJ
40318	5541	22	cow	cow	NN
40318	5541	23	,	,	,
40318	5541	24	U.	U.	NNP
40318	5541	25	S.	S.	NNP
40318	5541	26	Dept	Dept	NNP
40318	5541	27	.	.	.
40318	5542	1	Agr	agr	RB
40318	5542	2	.	.	.
40318	5543	1	Bur	bur	VB
40318	5543	2	.	.	.
40318	5544	1	An	an	DT
40318	5544	2	.	.	.
40318	5545	1	Ind.	Indiana	NNP
40318	5546	1	Bul	Bul	NNP
40318	5546	2	.	.	.
40318	5547	1	157	157	CD
40318	5547	2	,	,	,
40318	5547	3	1913	1913	CD
40318	5547	4	.	.	.
40318	5548	1	[	[	-LRB-
40318	5548	2	2	2	LS
40318	5548	3	]	]	-RRB-
40318	5548	4	Morrow	Morrow	NNP
40318	5548	5	,	,	,
40318	5548	6	G.	G.	NNP
40318	5548	7	A.	A.	NNP
40318	5548	8	,	,	,
40318	5548	9	and	and	CC
40318	5548	10	A.	A.	NNP
40318	5548	11	G.	G.	NNP
40318	5548	12	Manns	Manns	NNP
40318	5548	13	,	,	,
40318	5548	14	Analyses	Analyses	NNPS
40318	5548	15	of	of	IN
40318	5548	16	milk	milk	NN
40318	5548	17	from	from	IN
40318	5548	18	different	different	JJ
40318	5548	19	cows	cow	NNS
40318	5548	20	,	,	,
40318	5548	21	Ill.	Illinois	NNP
40318	5548	22	Exp	Exp	NNP
40318	5548	23	.	.	.
40318	5549	1	Sta	Sta	NNP
40318	5549	2	.	.	.
40318	5550	1	Bul	Bul	NNP
40318	5550	2	.	.	.
40318	5551	1	9	9	CD
40318	5551	2	,	,	,
40318	5551	3	1890	1890	CD
40318	5551	4	.	.	.
40318	5552	1	[	[	-LRB-
40318	5552	2	3	3	LS
40318	5552	3	]	]	-RRB-
40318	5552	4	Eckles	Eckles	NNP
40318	5552	5	,	,	,
40318	5552	6	C.	C.	NNP
40318	5552	7	H.	H.	NNP
40318	5552	8	,	,	,
40318	5552	9	and	and	CC
40318	5552	10	R.	R.	NNP
40318	5552	11	H.	H.	NNP
40318	5552	12	Shaw	Shaw	NNP
40318	5552	13	,	,	,
40318	5552	14	The	the	DT
40318	5552	15	influence	influence	NN
40318	5552	16	of	of	IN
40318	5552	17	the	the	DT
40318	5552	18	stage	stage	NN
40318	5552	19	of	of	IN
40318	5552	20	lactation	lactation	NN
40318	5552	21	on	on	IN
40318	5552	22	the	the	DT
40318	5552	23	composition	composition	NN
40318	5552	24	and	and	CC
40318	5552	25	properties	property	NNS
40318	5552	26	of	of	IN
40318	5552	27	milk	milk	NN
40318	5552	28	,	,	,
40318	5552	29	U.	U.	NNP
40318	5552	30	S.	S.	NNP
40318	5552	31	Dept	Dept	NNP
40318	5552	32	.	.	.
40318	5553	1	Agr	agr	RB
40318	5553	2	.	.	.
40318	5554	1	Bur	bur	VB
40318	5554	2	.	.	.
40318	5555	1	An	an	DT
40318	5555	2	.	.	.
40318	5556	1	Ind.	Indiana	NNP
40318	5557	1	Bul	Bul	NNP
40318	5557	2	.	.	.
40318	5558	1	155	155	CD
40318	5558	2	,	,	,
40318	5558	3	1913	1913	CD
40318	5558	4	.	.	.
40318	5559	1	N.	N.	NNP
40318	5559	2	Y.	Y.	NNP
40318	5559	3	Exp	Exp	NNP
40318	5559	4	.	.	.
40318	5560	1	Sta	Sta	NNP
40318	5560	2	.	.	.
40318	5561	1	Rept	Rept	NNP
40318	5561	2	.	.	.
40318	5562	1	1892	1892	CD
40318	5562	2	,	,	,
40318	5562	3	pages	page	VBZ
40318	5562	4	138	138	CD
40318	5562	5	-	-	SYM
40318	5562	6	140	140	CD
40318	5562	7	.	.	.
40318	5563	1	[	[	-LRB-
40318	5563	2	4	4	CD
40318	5563	3	]	]	-RRB-
40318	5563	4	N.	N.	NNP
40318	5563	5	Y.	Y.	NNP
40318	5563	6	Exp	Exp	NNP
40318	5563	7	.	.	.
40318	5564	1	Sta	Sta	NNP
40318	5564	2	.	.	.
40318	5565	1	Rept	Rept	NNP
40318	5565	2	.	.	.
40318	5566	1	1891	1891	CD
40318	5566	2	,	,	,
40318	5566	3	pages	page	VBZ
40318	5566	4	143	143	CD
40318	5566	5	-	-	SYM
40318	5566	6	162	162	CD
40318	5566	7	,	,	,
40318	5566	8	316	316	CD
40318	5566	9	-	-	SYM
40318	5566	10	318	318	CD
40318	5566	11	.	.	.
40318	5567	1	Wis.	Wisconsin	NNP
40318	5567	2	Exp	Exp	NNP
40318	5567	3	.	.	.
40318	5568	1	Sta	Sta	NNP
40318	5568	2	.	.	.
40318	5569	1	Rept	Rept	NNP
40318	5569	2	.	.	.
40318	5570	1	1890	1890	CD
40318	5570	2	,	,	,
40318	5570	3	pages	page	VBZ
40318	5570	4	238	238	CD
40318	5570	5	-	-	SYM
40318	5570	6	247	247	CD
40318	5570	7	.	.	.
40318	5571	1	Van	Van	NNP
40318	5571	2	Slyke	Slyke	NNP
40318	5571	3	,	,	,
40318	5571	4	L.	L.	NNP
40318	5571	5	L.	L.	NNP
40318	5571	6	,	,	,
40318	5571	7	Conditions	Conditions	NNP
40318	5571	8	affecting	affect	VBG
40318	5571	9	the	the	DT
40318	5571	10	proportions	proportion	NNS
40318	5571	11	of	of	IN
40318	5571	12	fat	fat	NN
40318	5571	13	and	and	CC
40318	5571	14	protein	protein	NN
40318	5571	15	in	in	IN
40318	5571	16	cow	cow	NN
40318	5571	17	's	's	POS
40318	5571	18	milk	milk	NN
40318	5571	19	,	,	,
40318	5571	20	Jour	Jour	NNP
40318	5571	21	.	.	.
40318	5572	1	Am	Am	NNP
40318	5572	2	.	.	.
40318	5573	1	Chem	Chem	NNP
40318	5573	2	.	.	.
40318	5574	1	Soc	Soc	NNP
40318	5574	2	.	.	NNP
40318	5574	3	,	,	,
40318	5574	4	30	30	CD
40318	5574	5	(	(	-LRB-
40318	5574	6	1908	1908	CD
40318	5574	7	)	)	-RRB-
40318	5574	8	,	,	,
40318	5574	9	no	no	UH
40318	5574	10	.	.	.
40318	5575	1	7	7	LS
40318	5575	2	,	,	,
40318	5575	3	pages	page	NNS
40318	5575	4	1166	1166	CD
40318	5575	5	-	-	SYM
40318	5575	6	1186	1186	CD
40318	5575	7	.	.	.
40318	5576	1	[	[	-LRB-
40318	5576	2	5	5	CD
40318	5576	3	]	]	-RRB-
40318	5576	4	Van	Van	NNP
40318	5576	5	Slyke	Slyke	NNP
40318	5576	6	,	,	,
40318	5576	7	L.	L.	NNP
40318	5576	8	L.	L.	NNP
40318	5576	9	,	,	,
40318	5576	10	and	and	CC
40318	5576	11	A.	A.	NNP
40318	5576	12	W.	W.	NNP
40318	5576	13	Bosworth	Bosworth	NNP
40318	5576	14	,	,	,
40318	5576	15	Composition	composition	NN
40318	5576	16	and	and	CC
40318	5576	17	properties	property	NNS
40318	5576	18	of	of	IN
40318	5576	19	some	some	DT
40318	5576	20	casein	casein	NN
40318	5576	21	and	and	CC
40318	5576	22	paracasein	paracasein	NN
40318	5576	23	compounds	compound	NNS
40318	5576	24	and	and	CC
40318	5576	25	their	-PRON-	PRP$
40318	5576	26	relations	relation	NNS
40318	5576	27	to	to	IN
40318	5576	28	cheese	cheese	NN
40318	5576	29	,	,	,
40318	5576	30	N.	N.	NNP
40318	5576	31	Y.	Y.	NNP
40318	5576	32	Exp	Exp	NNP
40318	5576	33	.	.	.
40318	5577	1	Sta	Sta	NNP
40318	5577	2	.	.	.
40318	5578	1	Tech	Tech	NNP
40318	5578	2	.	.	.
40318	5579	1	Bul	Bul	NNP
40318	5579	2	.	.	.
40318	5580	1	26	26	CD
40318	5580	2	,	,	,
40318	5580	3	1912	1912	CD
40318	5580	4	.	.	.
40318	5581	1	Forbes	Forbes	NNP
40318	5581	2	,	,	,
40318	5581	3	E.	E.	NNP
40318	5581	4	B.	B.	NNP
40318	5581	5	,	,	,
40318	5581	6	and	and	CC
40318	5581	7	M.	M.	NNP
40318	5581	8	H.	H.	NNP
40318	5581	9	Keith	Keith	NNP
40318	5581	10	,	,	,
40318	5581	11	A	a	DT
40318	5581	12	review	review	NN
40318	5581	13	of	of	IN
40318	5581	14	the	the	DT
40318	5581	15	literature	literature	NN
40318	5581	16	of	of	IN
40318	5581	17	phosphorus	phosphorus	NN
40318	5581	18	compounds	compound	NNS
40318	5581	19	in	in	IN
40318	5581	20	animal	animal	NN
40318	5581	21	metabolism	metabolism	NN
40318	5581	22	,	,	,
40318	5581	23	Ohio	Ohio	NNP
40318	5581	24	Exp	Exp	NNP
40318	5581	25	.	.	.
40318	5582	1	Sta	Sta	NNP
40318	5582	2	.	.	.
40318	5583	1	Tech	Tech	NNP
40318	5583	2	.	.	.
40318	5584	1	Bul	Bul	NNP
40318	5584	2	.	.	.
40318	5585	1	5	5	CD
40318	5585	2	,	,	,
40318	5585	3	pages	page	VBZ
40318	5585	4	32	32	CD
40318	5585	5	-	-	SYM
40318	5585	6	36	36	CD
40318	5585	7	,	,	,
40318	5585	8	42	42	CD
40318	5585	9	-	-	SYM
40318	5585	10	45	45	CD
40318	5585	11	.	.	.
40318	5586	1	Van	Van	NNP
40318	5586	2	Slyke	Slyke	NNP
40318	5586	3	,	,	,
40318	5586	4	L.	L.	NNP
40318	5586	5	L.	L.	NNP
40318	5586	6	,	,	,
40318	5586	7	and	and	CC
40318	5586	8	A.	A.	NNP
40318	5586	9	W.	W.	NNP
40318	5586	10	Bosworth	Bosworth	NNP
40318	5586	11	,	,	,
40318	5586	12	Condition	Condition	NNP
40318	5586	13	of	of	IN
40318	5586	14	casein	casein	NNP
40318	5586	15	and	and	CC
40318	5586	16	salts	salt	NNS
40318	5586	17	in	in	IN
40318	5586	18	milk	milk	NN
40318	5586	19	,	,	,
40318	5586	20	N.	N.	NNP
40318	5586	21	Y.	Y.	NNP
40318	5586	22	Exp	Exp	NNP
40318	5586	23	.	.	.
40318	5587	1	Sta	Sta	NNP
40318	5587	2	.	.	.
40318	5588	1	Tech	Tech	NNP
40318	5588	2	.	.	.
40318	5589	1	Bul	Bul	NNP
40318	5589	2	.	.	.
40318	5590	1	39	39	CD
40318	5590	2	.	.	.
40318	5591	1	[	[	-LRB-
40318	5591	2	6	6	CD
40318	5591	3	]	]	-RRB-
40318	5591	4	Wis.	Wisconsin	NNP
40318	5591	5	Exp	Exp	NNP
40318	5591	6	.	.	.
40318	5592	1	Sta	Sta	NNP
40318	5592	2	.	.	.
40318	5593	1	Rept	Rept	NNP
40318	5593	2	.	.	.
40318	5594	1	1901	1901	CD
40318	5594	2	,	,	,
40318	5594	3	pages	page	VBZ
40318	5594	4	162	162	CD
40318	5594	5	-	-	SYM
40318	5594	6	166	166	CD
40318	5594	7	.	.	.
40318	5595	1	[	[	-LRB-
40318	5595	2	7	7	CD
40318	5595	3	]	]	-RRB-
40318	5595	4	Sammis	Sammis	NNP
40318	5595	5	,	,	,
40318	5595	6	J.	J.	NNP
40318	5595	7	L.	L.	NNP
40318	5595	8	,	,	,
40318	5595	9	and	and	CC
40318	5595	10	A.	A.	NNP
40318	5595	11	T.	T.	NNP
40318	5595	12	Bruhn	Bruhn	NNP
40318	5595	13	,	,	,
40318	5595	14	The	the	DT
40318	5595	15	manufacture	manufacture	NN
40318	5595	16	of	of	IN
40318	5595	17	cheese	cheese	NN
40318	5595	18	from	from	IN
40318	5595	19	pasteurized	pasteurized	JJ
40318	5595	20	milk	milk	NN
40318	5595	21	,	,	,
40318	5595	22	Wis.	Wisconsin	NNP
40318	5595	23	Exp	Exp	NNP
40318	5595	24	.	.	.
40318	5596	1	Sta	Sta	NNP
40318	5596	2	.	.	.
40318	5597	1	Research	Research	NNP
40318	5597	2	Bul	Bul	NNP
40318	5597	3	.	.	.
40318	5598	1	27	27	CD
40318	5598	2	,	,	,
40318	5598	3	1912	1912	CD
40318	5598	4	.	.	.
40318	5599	1	[	[	-LRB-
40318	5599	2	8	8	CD
40318	5599	3	]	]	-RRB-
40318	5599	4	Baer	Baer	NNP
40318	5599	5	,	,	,
40318	5599	6	U.	U.	NNP
40318	5599	7	S.	S.	NNP
40318	5599	8	,	,	,
40318	5599	9	and	and	CC
40318	5599	10	W.	W.	NNP
40318	5599	11	L.	L.	NNP
40318	5599	12	Carlyle	Carlyle	NNP
40318	5599	13	,	,	,
40318	5599	14	Quality	Quality	NNP
40318	5599	15	of	of	IN
40318	5599	16	cheese	cheese	NN
40318	5599	17	as	as	IN
40318	5599	18	affected	affect	VBN
40318	5599	19	by	by	IN
40318	5599	20	food	food	NN
40318	5599	21	,	,	,
40318	5599	22	Wis.	Wisconsin	NNP
40318	5599	23	Exp	Exp	NNP
40318	5599	24	.	.	.
40318	5600	1	Sta	Sta	NNP
40318	5600	2	.	.	.
40318	5601	1	Bul	Bul	NNP
40318	5601	2	.	.	.
40318	5602	1	115	115	CD
40318	5602	2	,	,	,
40318	5602	3	1904	1904	CD
40318	5602	4	.	.	.
40318	5603	1	[	[	-LRB-
40318	5603	2	9	9	CD
40318	5603	3	]	]	-RRB-
40318	5603	4	King	King	NNP
40318	5603	5	,	,	,
40318	5603	6	F.	F.	NNP
40318	5603	7	H.	H.	NNP
40318	5603	8	,	,	,
40318	5603	9	and	and	CC
40318	5603	10	E.	E.	NNP
40318	5603	11	H.	H.	NNP
40318	5603	12	Farrington	Farrington	NNP
40318	5603	13	,	,	,
40318	5603	14	Milk	milk	NN
40318	5603	15	odor	odor	NN
40318	5603	16	as	as	IN
40318	5603	17	affected	affect	VBN
40318	5603	18	by	by	IN
40318	5603	19	silage	silage	NN
40318	5603	20	,	,	,
40318	5603	21	Wis.	Wisconsin	NNP
40318	5603	22	Exp	Exp	NNP
40318	5603	23	.	.	.
40318	5604	1	Sta	Sta	NNP
40318	5604	2	.	.	.
40318	5605	1	Bul	Bul	NNP
40318	5605	2	.	.	.
40318	5606	1	59	59	CD
40318	5606	2	,	,	,
40318	5606	3	1897	1897	CD
40318	5606	4	.	.	.
40318	5607	1	[	[	-LRB-
40318	5607	2	10	10	CD
40318	5607	3	]	]	-RRB-
40318	5607	4	N.	N.	NNP
40318	5607	5	Y.	y.	NN
40318	5608	1	Agricultural	Agricultural	NNP
40318	5608	2	Law	Law	NNP
40318	5608	3	,	,	,
40318	5608	4	1913	1913	CD
40318	5608	5	,	,	,
40318	5608	6	section	section	NN
40318	5608	7	30	30	CD
40318	5608	8	.	.	.
40318	5609	1	Mich.	Michigan	NNP
40318	5610	1	Agricultural	Agricultural	NNP
40318	5610	2	Law	Law	NNP
40318	5610	3	,	,	,
40318	5610	4	1915	1915	CD
40318	5610	5	,	,	,
40318	5610	6	section	section	NN
40318	5610	7	77	77	CD
40318	5610	8	.	.	.
40318	5611	1	Wis.	Wisconsin	NNP
40318	5612	1	Agricultural	Agricultural	NNP
40318	5612	2	Law	Law	NNP
40318	5612	3	,	,	,
40318	5612	4	1913	1913	CD
40318	5612	5	,	,	,
40318	5612	6	section	section	NN
40318	5612	7	4601	4601	CD
40318	5612	8	.	.	.
40318	5613	1	[	[	-LRB-
40318	5613	2	11	11	CD
40318	5613	3	]	]	-RRB-
40318	5613	4	Conn.	Connecticut	NNP
40318	5613	5	(	(	-LRB-
40318	5613	6	Storrs	Storrs	NNP
40318	5613	7	)	)	-RRB-
40318	5613	8	Exp	Exp	NNP
40318	5613	9	.	.	.
40318	5614	1	Sta	Sta	NNP
40318	5614	2	.	.	.
40318	5615	1	Rept	Rept	NNP
40318	5615	2	.	.	.
40318	5616	1	1899	1899	CD
40318	5616	2	,	,	,
40318	5616	3	pages	page	VBZ
40318	5616	4	13	13	CD
40318	5616	5	-	-	SYM
40318	5616	6	68	68	CD
40318	5616	7	.	.	.
40318	5617	1	Conn.	Connecticut	NNP
40318	5617	2	(	(	-LRB-
40318	5617	3	Storrs	Storrs	NNP
40318	5617	4	)	)	-RRB-
40318	5617	5	Exp	Exp	NNP
40318	5617	6	.	.	.
40318	5618	1	Sta	Sta	NNP
40318	5618	2	.	.	.
40318	5619	1	Rept	Rept	NNP
40318	5619	2	.	.	.
40318	5620	1	1903	1903	CD
40318	5620	2	,	,	,
40318	5620	3	pages	page	VBZ
40318	5620	4	33	33	CD
40318	5620	5	-	-	SYM
40318	5620	6	98	98	CD
40318	5620	7	.	.	.
40318	5621	1	Conn.	Connecticut	NNP
40318	5621	2	(	(	-LRB-
40318	5621	3	Storrs	Storrs	NNP
40318	5621	4	)	)	-RRB-
40318	5621	5	Exp	Exp	NNP
40318	5621	6	.	.	.
40318	5622	1	Sta	Sta	NNP
40318	5622	2	.	.	.
40318	5623	1	Rept	Rept	NNP
40318	5623	2	.	.	.
40318	5624	1	1904	1904	CD
40318	5624	2	,	,	,
40318	5624	3	pages	page	VBZ
40318	5624	4	27	27	CD
40318	5624	5	-	-	SYM
40318	5624	6	88	88	CD
40318	5624	7	.	.	.
40318	5625	1	Esten	esten	VB
40318	5625	2	,	,	,
40318	5625	3	W.	W.	NNP
40318	5625	4	M.	M.	NNP
40318	5625	5	,	,	,
40318	5625	6	and	and	CC
40318	5625	7	C.	C.	NNP
40318	5625	8	J.	J.	NNP
40318	5625	9	Mason	Mason	NNP
40318	5625	10	,	,	,
40318	5625	11	Sources	Sources	NNPS
40318	5625	12	of	of	IN
40318	5625	13	bacteria	bacteria	NNS
40318	5625	14	in	in	IN
40318	5625	15	milk	milk	NN
40318	5625	16	,	,	,
40318	5625	17	Conn.	Connecticut	NNP
40318	5625	18	(	(	-LRB-
40318	5625	19	Storrs	Storrs	NNP
40318	5625	20	)	)	-RRB-
40318	5625	21	Exp	Exp	NNP
40318	5625	22	.	.	.
40318	5626	1	Sta	Sta	NNP
40318	5626	2	.	.	.
40318	5627	1	Bul	Bul	NNP
40318	5627	2	.	.	.
40318	5628	1	51	51	CD
40318	5628	2	,	,	,
40318	5628	3	1908	1908	CD
40318	5628	4	.	.	.
40318	5629	1	Rogers	Rogers	NNP
40318	5629	2	,	,	,
40318	5629	3	L.	L.	NNP
40318	5629	4	A.	A.	NNP
40318	5629	5	,	,	,
40318	5629	6	and	and	CC
40318	5629	7	B.	B.	NNP
40318	5629	8	J.	J.	NNP
40318	5629	9	Davis	Davis	NNP
40318	5629	10	,	,	,
40318	5629	11	Methods	Methods	NNPS
40318	5629	12	of	of	IN
40318	5629	13	classifying	classify	VBG
40318	5629	14	the	the	DT
40318	5629	15	lactic	lactic	JJ
40318	5629	16	acid	acid	JJ
40318	5629	17	bacteria	bacteria	NNS
40318	5629	18	,	,	,
40318	5629	19	U.	U.	NNP
40318	5629	20	S.	S.	NNP
40318	5629	21	Dept	Dept	NNP
40318	5629	22	.	.	.
40318	5630	1	Agr	agr	RB
40318	5630	2	.	.	.
40318	5631	1	Bur	bur	VB
40318	5631	2	.	.	.
40318	5632	1	An	an	DT
40318	5632	2	.	.	.
40318	5633	1	Ind.	Indiana	NNP
40318	5634	1	Bul	Bul	NNP
40318	5634	2	.	.	.
40318	5635	1	154	154	CD
40318	5635	2	,	,	,
40318	5635	3	1912	1912	CD
40318	5635	4	.	.	.
40318	5636	1	Bergey	Bergey	NNP
40318	5636	2	,	,	,
40318	5636	3	D.	D.	NNP
40318	5636	4	H.	H.	NNP
40318	5636	5	,	,	,
40318	5636	6	The	the	DT
40318	5636	7	colon	colon	NN
40318	5636	8	-	-	HYPH
40318	5636	9	aerogenes	aerogene	NNS
40318	5636	10	group	group	NN
40318	5636	11	of	of	IN
40318	5636	12	bacteria	bacteria	NNS
40318	5636	13	,	,	,
40318	5636	14	Jour	Jour	NNP
40318	5636	15	.	.	.
40318	5637	1	Med	Med	NNP
40318	5637	2	.	.	.
40318	5638	1	Research	Research	NNP
40318	5638	2	,	,	,
40318	5638	3	Boston	Boston	NNP
40318	5638	4	,	,	,
40318	5638	5	Vol	Vol	NNP
40318	5638	6	.	.	.
40318	5639	1	XIX	XIX	NNP
40318	5639	2	,	,	,
40318	5639	3	pages	page	VBZ
40318	5639	4	175	175	CD
40318	5639	5	-	-	SYM
40318	5639	6	200	200	CD
40318	5639	7	,	,	,
40318	5639	8	1908	1908	CD
40318	5639	9	.	.	.
40318	5640	1	Conn	Conn	NNP
40318	5640	2	,	,	,
40318	5640	3	H.	H.	NNP
40318	5640	4	W.	W.	NNP
40318	5640	5	,	,	,
40318	5640	6	Classification	Classification	NNP
40318	5640	7	of	of	IN
40318	5640	8	dairy	dairy	NN
40318	5640	9	bacteria	bacteria	NNS
40318	5640	10	,	,	,
40318	5640	11	Conn.	Connecticut	NNP
40318	5640	12	(	(	-LRB-
40318	5640	13	Storrs	Storrs	NNP
40318	5640	14	)	)	-RRB-
40318	5640	15	Exp	Exp	NNP
40318	5640	16	.	.	.
40318	5641	1	Sta	Sta	NNP
40318	5641	2	.	.	.
40318	5642	1	Rept	Rept	NNP
40318	5642	2	.	.	.
40318	5643	1	1906	1906	CD
40318	5643	2	.	.	.
40318	5644	1	Rogers	Rogers	NNP
40318	5644	2	,	,	,
40318	5644	3	L.	L.	NNP
40318	5644	4	A.	a.	NN
40318	5644	5	,	,	,
40318	5644	6	Bacteria	Bacteria	NNS
40318	5644	7	in	in	IN
40318	5644	8	milk	milk	NN
40318	5644	9	,	,	,
40318	5644	10	U.	U.	NNP
40318	5644	11	S.	S.	NNP
40318	5644	12	Dept	Dept	NNP
40318	5644	13	.	.	.
40318	5645	1	Agr	Agr	NNP
40318	5645	2	.	.	.
40318	5645	3	,	,	,
40318	5645	4	Farmers	Farmers	NNP
40318	5645	5	'	'	POS
40318	5645	6	Bul	Bul	NNP
40318	5645	7	.	.	.
40318	5646	1	490	490	CD
40318	5646	2	,	,	,
40318	5646	3	1912	1912	CD
40318	5646	4	.	.	.
40318	5647	1	[	[	-LRB-
40318	5647	2	12	12	CD
40318	5647	3	]	]	-RRB-
40318	5647	4	Hastings	Hastings	NNP
40318	5647	5	,	,	,
40318	5647	6	E.	E.	NNP
40318	5647	7	G.	G.	NNP
40318	5647	8	,	,	,
40318	5647	9	Distribution	distribution	NN
40318	5647	10	of	of	IN
40318	5647	11	lactose	lactose	NN
40318	5647	12	-	-	HYPH
40318	5647	13	fermenting	ferment	VBG
40318	5647	14	yeasts	yeast	NNS
40318	5647	15	in	in	IN
40318	5647	16	dairy	dairy	NN
40318	5647	17	products	product	NNS
40318	5647	18	,	,	,
40318	5647	19	Wis.	Wisconsin	NNP
40318	5647	20	Exp	Exp	NNP
40318	5647	21	.	.	.
40318	5648	1	Sta	Sta	NNP
40318	5648	2	.	.	.
40318	5649	1	Rept	Rept	NNP
40318	5649	2	.	.	.
40318	5650	1	23	23	CD
40318	5650	2	,	,	,
40318	5650	3	pages	page	VBZ
40318	5650	4	107	107	CD
40318	5650	5	-	-	SYM
40318	5650	6	115	115	CD
40318	5650	7	.	.	.
40318	5651	1	[	[	-LRB-
40318	5651	2	13	13	CD
40318	5651	3	]	]	-RRB-
40318	5651	4	Thom	Thom	NNP
40318	5651	5	,	,	,
40318	5651	6	C.	C.	NNP
40318	5651	7	,	,	,
40318	5651	8	and	and	CC
40318	5651	9	S.	S.	NNP
40318	5651	10	H.	H.	NNP
40318	5651	11	Ayers	Ayers	NNP
40318	5651	12	,	,	,
40318	5651	13	Effect	effect	NN
40318	5651	14	of	of	IN
40318	5651	15	pasteurization	pasteurization	NN
40318	5651	16	upon	upon	IN
40318	5651	17	mold	mold	NN
40318	5651	18	spores	spore	NNS
40318	5651	19	,	,	,
40318	5651	20	Jour	Jour	NNP
40318	5651	21	.	.	.
40318	5652	1	Agr	agr	RB
40318	5652	2	.	.	.
40318	5653	1	Research	research	NN
40318	5653	2	6	6	CD
40318	5653	3	(	(	-LRB-
40318	5653	4	1916	1916	CD
40318	5653	5	)	)	-RRB-
40318	5653	6	,	,	,
40318	5653	7	no	no	UH
40318	5653	8	.	.	.
40318	5654	1	4	4	LS
40318	5654	2	,	,	,
40318	5654	3	pages	page	VBZ
40318	5654	4	153	153	CD
40318	5654	5	-	-	SYM
40318	5654	6	156	156	CD
40318	5654	7	.	.	.
40318	5655	1	[	[	-LRB-
40318	5655	2	14	14	CD
40318	5655	3	]	]	-RRB-
40318	5655	4	Hunziker	Hunziker	NNP
40318	5655	5	,	,	,
40318	5655	6	O.	O.	NNP
40318	5655	7	F.	F.	NNP
40318	5655	8	,	,	,
40318	5655	9	Germicidal	germicidal	JJ
40318	5655	10	action	action	NN
40318	5655	11	of	of	IN
40318	5655	12	milk	milk	NN
40318	5655	13	,	,	,
40318	5655	14	N.	N.	NNP
40318	5655	15	Y.	Y.	NNP
40318	5656	1	(	(	-LRB-
40318	5656	2	Cornell	Cornell	NNP
40318	5656	3	)	)	-RRB-
40318	5656	4	Exp	Exp	NNP
40318	5656	5	.	.	.
40318	5657	1	Sta	Sta	NNP
40318	5657	2	.	.	.
40318	5658	1	Bul	Bul	NNP
40318	5658	2	.	.	.
40318	5659	1	197	197	CD
40318	5659	2	.	.	.
40318	5660	1	Stocking	stocking	NN
40318	5660	2	,	,	,
40318	5660	3	W.	W.	NNP
40318	5660	4	A.	A.	NNP
40318	5660	5	,	,	,
40318	5660	6	Germicidal	germicidal	JJ
40318	5660	7	action	action	NN
40318	5660	8	of	of	IN
40318	5660	9	milk	milk	NN
40318	5660	10	,	,	,
40318	5660	11	Conn.	Connecticut	NNP
40318	5660	12	(	(	-LRB-
40318	5660	13	Storrs	Storrs	NNP
40318	5660	14	)	)	-RRB-
40318	5660	15	Exp	Exp	NNP
40318	5660	16	.	.	.
40318	5661	1	Sta	Sta	NNP
40318	5661	2	.	.	.
40318	5662	1	Bul	Bul	NNP
40318	5662	2	.	.	.
40318	5663	1	37	37	CD
40318	5663	2	,	,	,
40318	5663	3	1905	1905	CD
40318	5663	4	.	.	.
40318	5664	1	U.	U.	NNP
40318	5664	2	S.	S.	NNP
40318	5664	3	Treasury	Treasury	NNP
40318	5664	4	Dept	Dept	NNP
40318	5664	5	.	.	NNP
40318	5664	6	,	,	,
40318	5664	7	Hygienic	Hygienic	NNP
40318	5664	8	Laboratory	Laboratory	NNP
40318	5664	9	,	,	,
40318	5664	10	Bul	Bul	NNP
40318	5664	11	.	.	.
40318	5665	1	41	41	CD
40318	5665	2	,	,	,
40318	5665	3	Milk	milk	NN
40318	5665	4	and	and	CC
40318	5665	5	its	-PRON-	PRP$
40318	5665	6	relation	relation	NN
40318	5665	7	to	to	IN
40318	5665	8	the	the	DT
40318	5665	9	public	public	JJ
40318	5665	10	health	health	NN
40318	5665	11	,	,	,
40318	5665	12	1908	1908	CD
40318	5665	13	,	,	,
40318	5665	14	also	also	RB
40318	5665	15	revised	revise	VBN
40318	5665	16	as	as	IN
40318	5665	17	Bul	Bul	NNP
40318	5665	18	.	.	.
40318	5666	1	56	56	CD
40318	5666	2	,	,	,
40318	5666	3	1909	1909	CD
40318	5666	4	.	.	.
40318	5667	1	[	[	-LRB-
40318	5667	2	15	15	CD
40318	5667	3	]	]	-RRB-
40318	5667	4	U.	U.	NNP
40318	5667	5	S.	S.	NNP
40318	5667	6	Dept	Dept	NNP
40318	5667	7	.	.	.
40318	5668	1	Agr	Agr	NNP
40318	5668	2	.	.	.
40318	5668	3	,	,	,
40318	5668	4	Farmers	Farmers	NNP
40318	5668	5	'	'	POS
40318	5668	6	Bul	Bul	NNP
40318	5668	7	.	.	.
40318	5669	1	602	602	CD
40318	5669	2	,	,	,
40318	5669	3	Dairy	Dairy	NNP
40318	5669	4	Division	Division	NNP
40318	5669	5	,	,	,
40318	5669	6	Production	Production	NNP
40318	5669	7	of	of	IN
40318	5669	8	clean	clean	JJ
40318	5669	9	milk	milk	NN
40318	5669	10	,	,	,
40318	5669	11	1914	1914	CD
40318	5669	12	.	.	.
40318	5670	1	Lauder	Lauder	NNP
40318	5670	2	,	,	,
40318	5670	3	A.	a.	NN
40318	5670	4	,	,	,
40318	5670	5	and	and	CC
40318	5670	6	A.	A.	NNP
40318	5670	7	Cunningham	Cunningham	NNP
40318	5670	8	,	,	,
40318	5670	9	Some	some	DT
40318	5670	10	factors	factor	NNS
40318	5670	11	affecting	affect	VBG
40318	5670	12	the	the	DT
40318	5670	13	bacteriological	bacteriological	JJ
40318	5670	14	content	content	NN
40318	5670	15	of	of	IN
40318	5670	16	milk	milk	NN
40318	5670	17	,	,	,
40318	5670	18	Edinburgh	Edinburgh	NNP
40318	5670	19	and	and	CC
40318	5670	20	East	East	NNP
40318	5670	21	of	of	IN
40318	5670	22	Scotland	Scotland	NNP
40318	5670	23	Coll	Coll	NNP
40318	5670	24	.	.	.
40318	5671	1	of	of	IN
40318	5671	2	Agr	Agr	NNP
40318	5671	3	.	.	.
40318	5672	1	Rept	Rept	NNP
40318	5672	2	.	.	.
40318	5673	1	XXVIII	XXVIII	NNP
40318	5673	2	,	,	,
40318	5673	3	1913	1913	CD
40318	5673	4	.	.	.
40318	5674	1	Prucha	Prucha	NNP
40318	5674	2	,	,	,
40318	5674	3	M.	M.	NNP
40318	5674	4	J.	J.	NNP
40318	5674	5	,	,	,
40318	5674	6	and	and	CC
40318	5674	7	H.	H.	NNP
40318	5674	8	M.	M.	NNP
40318	5674	9	Weeter	Weeter	NNP
40318	5674	10	,	,	,
40318	5674	11	Germ	Germ	NNP
40318	5674	12	content	content	NN
40318	5674	13	of	of	IN
40318	5674	14	milk	milk	NN
40318	5674	15	,	,	,
40318	5674	16	Ill.	Illinois	NNP
40318	5674	17	Exp	Exp	NNP
40318	5674	18	.	.	.
40318	5675	1	Sta	Sta	NNP
40318	5675	2	.	.	.
40318	5676	1	Bul	Bul	NNP
40318	5676	2	.	.	.
40318	5677	1	199	199	CD
40318	5677	2	,	,	,
40318	5677	3	1917	1917	CD
40318	5677	4	.	.	.
40318	5678	1	Harding	Harding	NNP
40318	5678	2	,	,	,
40318	5678	3	H.	H.	NNP
40318	5678	4	A.	A.	NNP
40318	5678	5	,	,	,
40318	5678	6	_	_	NNP
40318	5678	7	et	et	NNP
40318	5678	8	al	al	NNP
40318	5678	9	.	.	NNP
40318	5678	10	_	_	NNP
40318	5678	11	,	,	,
40318	5678	12	The	the	DT
40318	5678	13	effect	effect	NN
40318	5678	14	of	of	IN
40318	5678	15	certain	certain	JJ
40318	5678	16	dairy	dairy	NN
40318	5678	17	operations	operation	NNS
40318	5678	18	upon	upon	IN
40318	5678	19	the	the	DT
40318	5678	20	germ	germ	NN
40318	5678	21	content	content	NN
40318	5678	22	of	of	IN
40318	5678	23	milk	milk	NN
40318	5678	24	,	,	,
40318	5678	25	N.	N.	NNP
40318	5678	26	Y.	Y.	NNP
40318	5678	27	Exp	Exp	NNP
40318	5678	28	.	.	.
40318	5679	1	Sta	Sta	NNP
40318	5679	2	.	.	.
40318	5680	1	Bul	Bul	NNP
40318	5680	2	.	.	.
40318	5681	1	365	365	CD
40318	5681	2	,	,	,
40318	5681	3	1913	1913	CD
40318	5681	4	.	.	.
40318	5682	1	Fraser	Fraser	NNP
40318	5682	2	,	,	,
40318	5682	3	W.	W.	NNP
40318	5682	4	J.	J.	NNP
40318	5682	5	,	,	,
40318	5682	6	Sources	Sources	NNPS
40318	5682	7	of	of	IN
40318	5682	8	bacteria	bacteria	NNS
40318	5682	9	in	in	IN
40318	5682	10	milk	milk	NN
40318	5682	11	,	,	,
40318	5682	12	Ill.	Illinois	NNP
40318	5682	13	Exp	Exp	NNP
40318	5682	14	.	.	.
40318	5683	1	Sta	Sta	NNP
40318	5683	2	.	.	.
40318	5684	1	Bul	Bul	NNP
40318	5684	2	.	.	.
40318	5685	1	91	91	CD
40318	5685	2	,	,	,
40318	5685	3	1903	1903	CD
40318	5685	4	.	.	.
40318	5686	1	Frandsen	Frandsen	NNP
40318	5686	2	,	,	,
40318	5686	3	J.	J.	NNP
40318	5686	4	H.	H.	NNP
40318	5686	5	,	,	,
40318	5686	6	Care	Care	NNP
40318	5686	7	of	of	IN
40318	5686	8	milk	milk	NN
40318	5686	9	and	and	CC
40318	5686	10	cream	cream	NN
40318	5686	11	on	on	IN
40318	5686	12	the	the	DT
40318	5686	13	farm	farm	NN
40318	5686	14	,	,	,
40318	5686	15	Neb.	Nebraska	NNP
40318	5687	1	Exp	Exp	NNP
40318	5687	2	.	.	.
40318	5688	1	Sta	Sta	NNP
40318	5688	2	.	.	.
40318	5689	1	Bul	Bul	NNP
40318	5689	2	.	.	.
40318	5690	1	133	133	CD
40318	5690	2	,	,	,
40318	5690	3	1912	1912	CD
40318	5690	4	.	.	.
40318	5691	1	Conn	Conn	NNP
40318	5691	2	,	,	,
40318	5691	3	H.	H.	NNP
40318	5691	4	W.	W.	NNP
40318	5691	5	,	,	,
40318	5691	6	The	the	DT
40318	5691	7	care	care	NN
40318	5691	8	and	and	CC
40318	5691	9	handling	handling	NN
40318	5691	10	of	of	IN
40318	5691	11	milk	milk	NN
40318	5691	12	,	,	,
40318	5691	13	Conn.	Connecticut	NNP
40318	5691	14	(	(	-LRB-
40318	5691	15	Storrs	Storrs	NNP
40318	5691	16	)	)	-RRB-
40318	5691	17	Exp	Exp	NNP
40318	5691	18	.	.	.
40318	5692	1	Sta	Sta	NNP
40318	5692	2	.	.	.
40318	5693	1	Bul	Bul	NNP
40318	5693	2	.	.	.
40318	5694	1	26	26	CD
40318	5694	2	,	,	,
40318	5694	3	1903	1903	CD
40318	5694	4	.	.	.
40318	5695	1	Stocking	stocking	NN
40318	5695	2	,	,	,
40318	5695	3	W.	W.	NNP
40318	5695	4	A.	A.	NNP
40318	5695	5	,	,	,
40318	5695	6	Jr.	Jr.	NNP
40318	5695	7	,	,	,
40318	5695	8	Quality	Quality	NNP
40318	5695	9	of	of	IN
40318	5695	10	milk	milk	NN
40318	5695	11	as	as	IN
40318	5695	12	affected	affect	VBN
40318	5695	13	by	by	IN
40318	5695	14	certain	certain	JJ
40318	5695	15	dairy	dairy	NN
40318	5695	16	operations	operation	NNS
40318	5695	17	,	,	,
40318	5695	18	Conn.	Connecticut	NNP
40318	5695	19	(	(	-LRB-
40318	5695	20	Storrs	Storrs	NNP
40318	5695	21	)	)	-RRB-
40318	5695	22	Exp	Exp	NNP
40318	5695	23	.	.	.
40318	5696	1	Sta	Sta	NNP
40318	5696	2	.	.	.
40318	5697	1	Bul	Bul	NNP
40318	5697	2	.	.	.
40318	5698	1	42	42	CD
40318	5698	2	,	,	,
40318	5698	3	1906	1906	CD
40318	5698	4	.	.	.
40318	5699	1	[	[	-LRB-
40318	5699	2	16	16	CD
40318	5699	3	]	]	-RRB-
40318	5699	4	Harding	Harding	NNP
40318	5699	5	,	,	,
40318	5699	6	H.	H.	NNP
40318	5699	7	A.	A.	NNP
40318	5699	8	,	,	,
40318	5699	9	J.	J.	NNP
40318	5699	10	K.	K.	NNP
40318	5699	11	Wilson	Wilson	NNP
40318	5699	12	and	and	CC
40318	5699	13	G.	G.	NNP
40318	5699	14	A.	A.	NNP
40318	5699	15	Smith	Smith	NNP
40318	5699	16	,	,	,
40318	5699	17	Tests	Tests	NNPS
40318	5699	18	of	of	IN
40318	5699	19	covered	covered	JJ
40318	5699	20	milk	milk	NN
40318	5699	21	pails	pail	NNS
40318	5699	22	,	,	,
40318	5699	23	N.	N.	NNP
40318	5699	24	Y.	Y.	NNP
40318	5699	25	Exp	Exp	NNP
40318	5699	26	.	.	.
40318	5700	1	Sta	Sta	NNP
40318	5700	2	.	.	.
40318	5701	1	Bul	Bul	NNP
40318	5701	2	.	.	.
40318	5702	1	326	326	CD
40318	5702	2	,	,	,
40318	5702	3	1910	1910	CD
40318	5702	4	.	.	.
40318	5703	1	Stocking	stocking	NN
40318	5703	2	,	,	,
40318	5703	3	W.	W.	NNP
40318	5703	4	A.	A.	NNP
40318	5703	5	,	,	,
40318	5703	6	Tests	Tests	NNPS
40318	5703	7	of	of	IN
40318	5703	8	covered	covered	JJ
40318	5703	9	milk	milk	NN
40318	5703	10	pails	pail	NNS
40318	5703	11	,	,	,
40318	5703	12	Conn.	Connecticut	NNP
40318	5703	13	(	(	-LRB-
40318	5703	14	Storrs	Storrs	NNP
40318	5703	15	)	)	-RRB-
40318	5703	16	Exp	Exp	NNP
40318	5703	17	.	.	.
40318	5704	1	Sta	Sta	NNP
40318	5704	2	.	.	.
40318	5705	1	Bul	Bul	NNP
40318	5705	2	.	.	.
40318	5706	1	48	48	CD
40318	5706	2	,	,	,
40318	5706	3	1907	1907	CD
40318	5706	4	.	.	.
40318	5707	1	[	[	-LRB-
40318	5707	2	17	17	CD
40318	5707	3	]	]	-RRB-
40318	5707	4	Wing	Wing	NNP
40318	5707	5	,	,	,
40318	5707	6	L.	L.	NNP
40318	5707	7	W.	W.	NNP
40318	5707	8	,	,	,
40318	5707	9	Milking	Milking	NNP
40318	5707	10	machines	machine	NNS
40318	5707	11	;	;	:
40318	5707	12	their	-PRON-	PRP$
40318	5707	13	sterilization	sterilization	NN
40318	5707	14	and	and	CC
40318	5707	15	their	-PRON-	PRP$
40318	5707	16	efficiency	efficiency	NN
40318	5707	17	in	in	IN
40318	5707	18	producing	produce	VBG
40318	5707	19	clean	clean	JJ
40318	5707	20	milk	milk	NN
40318	5707	21	,	,	,
40318	5707	22	N.	N.	NNP
40318	5707	23	Y.	Y.	NNP
40318	5708	1	(	(	-LRB-
40318	5708	2	Cornell	Cornell	NNP
40318	5708	3	)	)	-RRB-
40318	5708	4	Exp	Exp	NNP
40318	5708	5	.	.	.
40318	5709	1	Sta	Sta	NNP
40318	5709	2	.	.	.
40318	5710	1	Circ	Circ	NNP
40318	5710	2	.	.	.
40318	5711	1	18	18	CD
40318	5711	2	,	,	,
40318	5711	3	1913	1913	CD
40318	5711	4	.	.	.
40318	5712	1	[	[	-LRB-
40318	5712	2	18	18	CD
40318	5712	3	]	]	-RRB-
40318	5712	4	Ruddick	Ruddick	NNP
40318	5712	5	,	,	,
40318	5712	6	J.	J.	NNP
40318	5713	1	A.	A.	NNP
40318	5713	2	,	,	,
40318	5713	3	and	and	CC
40318	5713	4	G.	G.	NNP
40318	5713	5	H.	H.	NNP
40318	5713	6	Barr	Barr	NNP
40318	5713	7	,	,	,
40318	5713	8	The	the	DT
40318	5713	9	cooling	cooling	NN
40318	5713	10	of	of	IN
40318	5713	11	milk	milk	NN
40318	5713	12	for	for	IN
40318	5713	13	cheese	cheese	NN
40318	5713	14	making	making	NN
40318	5713	15	,	,	,
40318	5713	16	Ottawa	Ottawa	NNP
40318	5713	17	Dept	Dept	NNP
40318	5713	18	.	.	.
40318	5714	1	of	of	IN
40318	5714	2	Agr	Agr	NNP
40318	5714	3	.	.	.
40318	5715	1	Bul	Bul	NNP
40318	5715	2	.	.	.
40318	5716	1	22	22	CD
40318	5716	2	,	,	,
40318	5716	3	1910	1910	CD
40318	5716	4	.	.	.
40318	5717	1	[	[	-LRB-
40318	5717	2	19	19	CD
40318	5717	3	]	]	-RRB-
40318	5717	4	Wis.	Wisconsin	NNP
40318	5717	5	Exp	Exp	NNP
40318	5717	6	.	.	.
40318	5718	1	Sta	Sta	NNP
40318	5718	2	.	.	.
40318	5719	1	Rept	Rept	NNP
40318	5719	2	.	.	.
40318	5720	1	1895	1895	CD
40318	5720	2	,	,	,
40318	5720	3	pages	page	NNS
40318	5720	4	14	14	CD
40318	5720	5	-	-	SYM
40318	5720	6	150	150	CD
40318	5720	7	,	,	,
40318	5720	8	Fermentation	Fermentation	NNP
40318	5720	9	test	test	NN
40318	5720	10	for	for	IN
40318	5720	11	gas	gas	NN
40318	5720	12	-	-	HYPH
40318	5720	13	producing	produce	VBG
40318	5720	14	bacteria	bacteria	NNS
40318	5720	15	in	in	IN
40318	5720	16	milk	milk	NN
40318	5720	17	.	.	.
40318	5721	1	This	this	DT
40318	5721	2	is	be	VBZ
40318	5721	3	commonly	commonly	RB
40318	5721	4	called	call	VBN
40318	5721	5	the	the	DT
40318	5721	6	Wisconsin	Wisconsin	NNP
40318	5721	7	curd	curd	NN
40318	5721	8	test	test	NN
40318	5721	9	.	.	.
40318	5722	1	[	[	-LRB-
40318	5722	2	20	20	CD
40318	5722	3	]	]	-RRB-
40318	5722	4	Stevenson	Stevenson	NNP
40318	5722	5	,	,	,
40318	5722	6	C.	C.	NNP
40318	5722	7	,	,	,
40318	5722	8	Pepsin	Pepsin	NNP
40318	5722	9	in	in	IN
40318	5722	10	cheesemaking	cheesemake	VBG
40318	5722	11	,	,	,
40318	5722	12	Jour	Jour	NNP
40318	5722	13	.	.	.
40318	5723	1	Agr	agr	RB
40318	5723	2	.	.	.
40318	5724	1	(	(	-LRB-
40318	5724	2	New	New	NNP
40318	5724	3	Zeal	Zeal	NNP
40318	5724	4	.	.	.
40318	5724	5	)	)	-RRB-
40318	5725	1	14	14	CD
40318	5725	2	(	(	-LRB-
40318	5725	3	1917	1917	CD
40318	5725	4	)	)	-RRB-
40318	5725	5	,	,	,
40318	5725	6	pages	page	VBZ
40318	5725	7	32	32	CD
40318	5725	8	-	-	SYM
40318	5725	9	34	34	CD
40318	5725	10	.	.	.
40318	5726	1	Todd	Todd	NNP
40318	5726	2	,	,	,
40318	5726	3	A.	a.	NN
40318	5726	4	,	,	,
40318	5726	5	and	and	CC
40318	5726	6	E.	E.	NNP
40318	5726	7	C.	C.	NNP
40318	5726	8	V.	V.	NNP
40318	5726	9	Cornish	Cornish	NNP
40318	5726	10	,	,	,
40318	5726	11	Experiments	Experiments	NNPS
40318	5726	12	in	in	IN
40318	5726	13	the	the	DT
40318	5726	14	preparation	preparation	NN
40318	5726	15	of	of	IN
40318	5726	16	homemade	homemade	JJ
40318	5726	17	rennet	rennet	NN
40318	5726	18	,	,	,
40318	5726	19	Jour	Jour	NNP
40318	5726	20	.	.	.
40318	5727	1	Bd	Bd	NNP
40318	5727	2	.	.	.
40318	5728	1	Agr	agr	RB
40318	5728	2	.	.	.
40318	5729	1	(	(	-LRB-
40318	5729	2	London	London	NNP
40318	5729	3	)	)	-RRB-
40318	5729	4	23	23	CD
40318	5729	5	(	(	-LRB-
40318	5729	6	1916	1916	CD
40318	5729	7	)	)	-RRB-
40318	5729	8	,	,	,
40318	5729	9	no	no	UH
40318	5729	10	.	.	.
40318	5730	1	6	6	CD
40318	5730	2	,	,	,
40318	5730	3	pages	page	VBZ
40318	5730	4	549	549	CD
40318	5730	5	-	-	SYM
40318	5730	6	555	555	CD
40318	5730	7	.	.	.
40318	5731	1	Besana	Besana	NNP
40318	5731	2	,	,	,
40318	5731	3	C.	C.	NNP
40318	5731	4	,	,	,
40318	5731	5	Lack	Lack	NNP
40318	5731	6	of	of	IN
40318	5731	7	coagulating	coagulate	VBG
40318	5731	8	ferment	ferment	NN
40318	5731	9	in	in	IN
40318	5731	10	cheesemaking	cheesemake	VBG
40318	5731	11	,	,	,
40318	5731	12	Staz	Staz	NNP
40318	5731	13	.	.	.
40318	5732	1	Sper	sper	NN
40318	5732	2	.	.	.
40318	5733	1	Agr	agr	RB
40318	5733	2	.	.	.
40318	5734	1	Ital	Ital	NNP
40318	5734	2	.	.	.
40318	5735	1	49	49	CD
40318	5735	2	(	(	-LRB-
40318	5735	3	1916	1916	CD
40318	5735	4	)	)	-RRB-
40318	5735	5	,	,	,
40318	5735	6	pages	page	VBZ
40318	5735	7	10	10	CD
40318	5735	8	-	-	SYM
40318	5735	9	12	12	CD
40318	5735	10	.	.	.
40318	5736	1	Van	Van	NNP
40318	5736	2	Dam	Dam	NNP
40318	5736	3	,	,	,
40318	5736	4	W.	W.	NNP
40318	5736	5	,	,	,
40318	5736	6	Rennet	Rennet	NNP
40318	5736	7	economy	economy	NN
40318	5736	8	and	and	CC
40318	5736	9	substitutes	substitute	NNS
40318	5736	10	,	,	,
40318	5736	11	Verslag	Verslag	NNP
40318	5736	12	.	.	.
40318	5737	1	Ver	Ver	NNP
40318	5737	2	.	.	.
40318	5738	1	Exploit	exploit	VB
40318	5738	2	.	.	.
40318	5739	1	Proefzuivelboerderij	Proefzuivelboerderij	NNP
40318	5739	2	.	.	.
40318	5740	1	Hoorn	Hoorn	NNP
40318	5740	2	,	,	,
40318	5740	3	1914	1914	CD
40318	5740	4	,	,	,
40318	5740	5	pages	page	VBZ
40318	5740	6	45	45	CD
40318	5740	7	-	-	SYM
40318	5740	8	46	46	CD
40318	5740	9	.	.	.
40318	5741	1	[	[	-LRB-
40318	5741	2	21	21	LS
40318	5741	3	]	]	-RRB-
40318	5741	4	The	the	DT
40318	5741	5	paragraphs	paragraph	NNS
40318	5741	6	on	on	IN
40318	5741	7	the	the	DT
40318	5741	8	chemistry	chemistry	NN
40318	5741	9	of	of	IN
40318	5741	10	casein	casein	NNP
40318	5741	11	and	and	CC
40318	5741	12	on	on	IN
40318	5741	13	rennet	rennet	NN
40318	5741	14	action	action	NN
40318	5741	15	have	have	VBP
40318	5741	16	been	be	VBN
40318	5741	17	selected	select	VBN
40318	5741	18	from	from	IN
40318	5741	19	a	a	DT
40318	5741	20	complete	complete	JJ
40318	5741	21	discussion	discussion	NN
40318	5741	22	of	of	IN
40318	5741	23	the	the	DT
40318	5741	24	subject	subject	NN
40318	5741	25	by	by	IN
40318	5741	26	E.	E.	NNP
40318	5741	27	B.	B.	NNP
40318	5741	28	Forbes	Forbes	NNP
40318	5741	29	and	and	CC
40318	5741	30	M.	M.	NNP
40318	5741	31	H.	H.	NNP
40318	5741	32	Keith	Keith	NNP
40318	5741	33	in	in	IN
40318	5741	34	Ohio	Ohio	NNP
40318	5741	35	Exp	Exp	NNP
40318	5741	36	.	.	.
40318	5742	1	Sta	Sta	NNP
40318	5742	2	.	.	.
40318	5743	1	Tech	Tech	NNP
40318	5743	2	.	.	.
40318	5744	1	Bul	Bul	NNP
40318	5744	2	.	.	.
40318	5745	1	5	5	CD
40318	5745	2	entitled	entitle	VBN
40318	5745	3	,	,	,
40318	5745	4	"	"	''
40318	5745	5	A	a	DT
40318	5745	6	review	review	NN
40318	5745	7	of	of	IN
40318	5745	8	the	the	DT
40318	5745	9	literature	literature	NN
40318	5745	10	of	of	IN
40318	5745	11	phosphorus	phosphorus	NN
40318	5745	12	compounds	compound	NNS
40318	5745	13	in	in	IN
40318	5745	14	animal	animal	NN
40318	5745	15	metabolism	metabolism	NN
40318	5745	16	.	.	.
40318	5745	17	"	"	''
40318	5746	1	The	the	DT
40318	5746	2	original	original	JJ
40318	5746	3	references	reference	NNS
40318	5746	4	cited	cite	VBN
40318	5746	5	in	in	IN
40318	5746	6	this	this	DT
40318	5746	7	discussion	discussion	NN
40318	5746	8	are	be	VBP
40318	5746	9	given	give	VBN
40318	5746	10	at	at	IN
40318	5746	11	the	the	DT
40318	5746	12	end	end	NN
40318	5746	13	of	of	IN
40318	5746	14	the	the	DT
40318	5746	15	chapter	chapter	NN
40318	5746	16	in	in	IN
40318	5746	17	the	the	DT
40318	5746	18	order	order	NN
40318	5746	19	of	of	IN
40318	5746	20	their	-PRON-	PRP$
40318	5746	21	citation	citation	NN
40318	5746	22	in	in	IN
40318	5746	23	the	the	DT
40318	5746	24	text	text	NN
40318	5746	25	.	.	.
40318	5747	1	See	see	VB
40318	5747	2	also	also	RB
40318	5747	3	,	,	,
40318	5747	4	Van	Van	NNP
40318	5747	5	Slyke	Slyke	NNP
40318	5747	6	,	,	,
40318	5747	7	L.	L.	NNP
40318	5747	8	L.	L.	NNP
40318	5747	9	,	,	,
40318	5747	10	and	and	CC
40318	5747	11	D.	D.	NNP
40318	5747	12	D.	D.	NNP
40318	5747	13	Van	Van	NNP
40318	5747	14	Slyke	Slyke	NNP
40318	5747	15	,	,	,
40318	5747	16	I	-PRON-	PRP
40318	5747	17	,	,	,
40318	5747	18	The	the	DT
40318	5747	19	action	action	NN
40318	5747	20	of	of	IN
40318	5747	21	dilute	dilute	NN
40318	5747	22	acids	acid	NNS
40318	5747	23	upon	upon	IN
40318	5747	24	casein	casein	NNP
40318	5747	25	when	when	WRB
40318	5747	26	no	no	DT
40318	5747	27	soluble	soluble	JJ
40318	5747	28	compounds	compound	NNS
40318	5747	29	are	be	VBP
40318	5747	30	formed	form	VBN
40318	5747	31	;	;	:
40318	5747	32	II	II	NNP
40318	5747	33	,	,	,
40318	5747	34	The	the	DT
40318	5747	35	hydrolyses	hydrolyse	NNS
40318	5747	36	of	of	IN
40318	5747	37	the	the	DT
40318	5747	38	sodium	sodium	NN
40318	5747	39	salts	salt	NNS
40318	5747	40	of	of	IN
40318	5747	41	casein	casein	NNP
40318	5747	42	,	,	,
40318	5747	43	N.	N.	NNP
40318	5747	44	Y.	Y.	NNP
40318	5748	1	(	(	-LRB-
40318	5748	2	Geneva	Geneva	NNP
40318	5748	3	)	)	-RRB-
40318	5748	4	Exp	Exp	NNP
40318	5748	5	.	.	.
40318	5749	1	Sta	Sta	NNP
40318	5749	2	.	.	.
40318	5750	1	Tech	Tech	NNP
40318	5750	2	.	.	.
40318	5751	1	Bul	Bul	NNP
40318	5751	2	.	.	.
40318	5752	1	3	3	LS
40318	5752	2	,	,	,
40318	5752	3	pages	page	VBZ
40318	5752	4	75	75	CD
40318	5752	5	-	-	SYM
40318	5752	6	162	162	CD
40318	5752	7	,	,	,
40318	5752	8	1906	1906	CD
40318	5752	9	.	.	.
40318	5753	1	Sammis	Sammis	NNP
40318	5753	2	,	,	,
40318	5753	3	J.	J.	NNP
40318	5753	4	L.	L.	NNP
40318	5753	5	,	,	,
40318	5753	6	S.	S.	NNP
40318	5753	7	K.	K.	NNP
40318	5753	8	Suzuki	Suzuki	NNP
40318	5753	9	and	and	CC
40318	5753	10	F.	F.	NNP
40318	5753	11	W.	W.	NNP
40318	5753	12	Laabs	Laabs	NNP
40318	5753	13	,	,	,
40318	5753	14	Factors	factor	NNS
40318	5753	15	controlling	control	VBG
40318	5753	16	the	the	DT
40318	5753	17	moisture	moisture	NN
40318	5753	18	content	content	NN
40318	5753	19	of	of	IN
40318	5753	20	cheese	cheese	NN
40318	5753	21	curds	curd	NNS
40318	5753	22	,	,	,
40318	5753	23	U.	U.	NNP
40318	5753	24	S.	S.	NNP
40318	5753	25	Dept	Dept	NNP
40318	5753	26	.	.	.
40318	5754	1	Agr	agr	RB
40318	5754	2	.	.	.
40318	5755	1	Bur	bur	VB
40318	5755	2	.	.	.
40318	5756	1	An	an	DT
40318	5756	2	.	.	.
40318	5757	1	Ind.	Indiana	NNP
40318	5758	1	Bul	Bul	NNP
40318	5758	2	.	.	.
40318	5759	1	122	122	CD
40318	5759	2	,	,	,
40318	5759	3	pages	page	VBZ
40318	5759	4	1	1	CD
40318	5759	5	-	-	SYM
40318	5759	6	61	61	CD
40318	5759	7	,	,	,
40318	5759	8	1910	1910	CD
40318	5759	9	.	.	.
40318	5760	1	[	[	-LRB-
40318	5760	2	22	22	CD
40318	5760	3	]	]	-RRB-
40318	5760	4	Sammis	Sammis	NNP
40318	5760	5	,	,	,
40318	5760	6	J.	J.	NNP
40318	5760	7	L.	L.	NNP
40318	5760	8	,	,	,
40318	5760	9	and	and	CC
40318	5760	10	A.	A.	NNP
40318	5760	11	T.	T.	NNP
40318	5760	12	Bruhn	Bruhn	NNP
40318	5760	13	,	,	,
40318	5760	14	The	the	DT
40318	5760	15	manufacture	manufacture	NN
40318	5760	16	of	of	IN
40318	5760	17	Cheddar	Cheddar	NNP
40318	5760	18	cheese	cheese	NN
40318	5760	19	from	from	IN
40318	5760	20	pasteurized	pasteurized	JJ
40318	5760	21	milk	milk	NN
40318	5760	22	,	,	,
40318	5760	23	Wis.	Wisconsin	NNP
40318	5760	24	Exp	Exp	NNP
40318	5760	25	.	.	.
40318	5761	1	Sta	Sta	NNP
40318	5761	2	.	.	.
40318	5762	1	Research	Research	NNP
40318	5762	2	Bul	Bul	NNP
40318	5762	3	.	.	.
40318	5763	1	27	27	CD
40318	5763	2	,	,	,
40318	5763	3	1912	1912	CD
40318	5763	4	.	.	.
40318	5764	1	[	[	-LRB-
40318	5764	2	23	23	CD
40318	5764	3	]	]	-RRB-
40318	5764	4	Esten	esten	VB
40318	5764	5	,	,	,
40318	5764	6	W.	W.	NNP
40318	5764	7	M.	M.	NNP
40318	5764	8	,	,	,
40318	5764	9	Bacteria	Bacteria	NNP
40318	5764	10	in	in	IN
40318	5764	11	the	the	DT
40318	5764	12	dairy	dairy	NN
40318	5764	13	,	,	,
40318	5764	14	Conn.	Connecticut	NNP
40318	5764	15	(	(	-LRB-
40318	5764	16	Storrs	Storrs	NNP
40318	5764	17	)	)	-RRB-
40318	5764	18	Rept	Rept	NNP
40318	5764	19	.	.	.
40318	5765	1	1896	1896	CD
40318	5765	2	,	,	,
40318	5765	3	pages	page	VBZ
40318	5765	4	44	44	CD
40318	5765	5	-	-	SYM
40318	5765	6	52	52	CD
40318	5765	7	.	.	.
40318	5766	1	[	[	-LRB-
40318	5766	2	24	24	CD
40318	5766	3	]	]	-RRB-
40318	5766	4	Bushnell	Bushnell	NNP
40318	5766	5	,	,	,
40318	5766	6	L.	L.	NNP
40318	5766	7	D.	D.	NNP
40318	5766	8	,	,	,
40318	5766	9	and	and	CC
40318	5766	10	W.	W.	NNP
40318	5766	11	R.	R.	NNP
40318	5766	12	Wright	Wright	NNP
40318	5766	13	,	,	,
40318	5766	14	Preparation	Preparation	NNP
40318	5766	15	and	and	CC
40318	5766	16	use	use	NN
40318	5766	17	of	of	IN
40318	5766	18	butter	butter	NN
40318	5766	19	starter	starter	NN
40318	5766	20	,	,	,
40318	5766	21	Mich.	Michigan	NNP
40318	5766	22	Exp	Exp	NNP
40318	5766	23	.	.	.
40318	5767	1	Sta	Sta	NNP
40318	5767	2	.	.	.
40318	5768	1	Bul	Bul	NNP
40318	5768	2	.	.	.
40318	5769	1	246	246	CD
40318	5769	2	,	,	,
40318	5769	3	1907	1907	CD
40318	5769	4	.	.	.
40318	5770	1	Hastings	Hastings	NNP
40318	5770	2	,	,	,
40318	5770	3	E.	E.	NNP
40318	5770	4	G.	G.	NNP
40318	5770	5	,	,	,
40318	5770	6	Preparation	Preparation	NNP
40318	5770	7	and	and	CC
40318	5770	8	use	use	NN
40318	5770	9	of	of	IN
40318	5770	10	starter	starter	NN
40318	5770	11	,	,	,
40318	5770	12	Wis.	Wisconsin	NNP
40318	5770	13	Exp	Exp	NNP
40318	5770	14	.	.	.
40318	5771	1	Sta	Sta	NNP
40318	5771	2	.	.	.
40318	5772	1	Bul	Bul	NNP
40318	5772	2	.	.	.
40318	5773	1	181	181	CD
40318	5773	2	,	,	,
40318	5773	3	1909	1909	CD
40318	5773	4	.	.	.
40318	5774	1	Larsen	Larsen	NNP
40318	5774	2	,	,	,
40318	5774	3	C.	C.	NNP
40318	5774	4	,	,	,
40318	5774	5	and	and	CC
40318	5774	6	W.	W.	NNP
40318	5774	7	White	White	NNP
40318	5774	8	,	,	,
40318	5774	9	Preparation	Preparation	NNP
40318	5774	10	and	and	CC
40318	5774	11	use	use	NN
40318	5774	12	of	of	IN
40318	5774	13	starter	starter	NN
40318	5774	14	,	,	,
40318	5774	15	S.	S.	NNP
40318	5774	16	D.	D.	NNP
40318	5774	17	Exp	Exp	NNP
40318	5774	18	.	.	.
40318	5775	1	Sta	Sta	NNP
40318	5775	2	.	.	.
40318	5776	1	Bul	Bul	NNP
40318	5776	2	.	.	.
40318	5777	1	123	123	CD
40318	5777	2	,	,	,
40318	5777	3	1910	1910	CD
40318	5777	4	.	.	.
40318	5778	1	Guthrie	Guthrie	NNP
40318	5778	2	,	,	,
40318	5778	3	E.	E.	NNP
40318	5778	4	S.	S.	NNP
40318	5778	5	,	,	,
40318	5778	6	and	and	CC
40318	5778	7	W.	W.	NNP
40318	5778	8	W.	W.	NNP
40318	5778	9	Fisk	Fisk	NNP
40318	5778	10	,	,	,
40318	5778	11	Propagation	Propagation	NNP
40318	5778	12	of	of	IN
40318	5778	13	starter	starter	NN
40318	5778	14	for	for	IN
40318	5778	15	butter	butter	NN
40318	5778	16	-	-	HYPH
40318	5778	17	making	making	NN
40318	5778	18	and	and	CC
40318	5778	19	cheese	cheese	NN
40318	5778	20	-	-	HYPH
40318	5778	21	making	making	NN
40318	5778	22	,	,	,
40318	5778	23	N.	N.	NNP
40318	5778	24	Y.	Y.	NNP
40318	5779	1	(	(	-LRB-
40318	5779	2	Cornell	Cornell	NNP
40318	5779	3	)	)	-RRB-
40318	5779	4	Exp	Exp	NNP
40318	5779	5	.	.	.
40318	5780	1	Sta	Sta	NNP
40318	5780	2	.	.	.
40318	5781	1	Circ	Circ	NNP
40318	5781	2	.	.	.
40318	5782	1	13	13	CD
40318	5782	2	,	,	,
40318	5782	3	1912	1912	CD
40318	5782	4	.	.	.
40318	5783	1	[	[	-LRB-
40318	5783	2	25	25	CD
40318	5783	3	]	]	-RRB-
40318	5783	4	Sammis	Sammis	NNP
40318	5783	5	,	,	,
40318	5783	6	J.	J.	NNP
40318	5783	7	L.	L.	NNP
40318	5783	8	,	,	,
40318	5783	9	and	and	CC
40318	5783	10	A.	A.	NNP
40318	5783	11	T.	T.	NNP
40318	5783	12	Bruhn	Bruhn	NNP
40318	5783	13	,	,	,
40318	5783	14	The	the	DT
40318	5783	15	manufacture	manufacture	NN
40318	5783	16	of	of	IN
40318	5783	17	cheese	cheese	NN
40318	5783	18	of	of	IN
40318	5783	19	the	the	DT
40318	5783	20	Cheddar	Cheddar	NNP
40318	5783	21	type	type	NN
40318	5783	22	from	from	IN
40318	5783	23	pasteurized	pasteurized	JJ
40318	5783	24	milk	milk	NN
40318	5783	25	,	,	,
40318	5783	26	U.	U.	NNP
40318	5783	27	S.	S.	NNP
40318	5783	28	Dept	Dept	NNP
40318	5783	29	.	.	.
40318	5784	1	Agr	agr	RB
40318	5784	2	.	.	.
40318	5785	1	Bur	bur	VB
40318	5785	2	.	.	.
40318	5786	1	An	an	DT
40318	5786	2	.	.	.
40318	5787	1	Ind.	Indiana	NNP
40318	5788	1	Bul	Bul	NNP
40318	5788	2	.	.	.
40318	5789	1	165	165	CD
40318	5789	2	,	,	,
40318	5789	3	pages	page	VBZ
40318	5789	4	1	1	CD
40318	5789	5	-	-	SYM
40318	5789	6	95	95	CD
40318	5789	7	,	,	,
40318	5789	8	1913	1913	CD
40318	5789	9	.	.	.
40318	5790	1	[	[	-LRB-
40318	5790	2	26	26	CD
40318	5790	3	]	]	-RRB-
40318	5790	4	Publow	Publow	NNP
40318	5790	5	,	,	,
40318	5790	6	C.	C.	NNP
40318	5790	7	A.	A.	NNP
40318	5790	8	,	,	,
40318	5790	9	An	an	DT
40318	5790	10	apparatus	apparatus	NN
40318	5790	11	for	for	IN
40318	5790	12	measuring	measure	VBG
40318	5790	13	acidity	acidity	NN
40318	5790	14	in	in	IN
40318	5790	15	cheesemaking	cheesemake	VBG
40318	5790	16	and	and	CC
40318	5790	17	buttermaking	buttermaking	NN
40318	5790	18	,	,	,
40318	5790	19	Cornell	Cornell	NNP
40318	5790	20	Exp	Exp	NNP
40318	5790	21	.	.	.
40318	5791	1	Sta	Sta	NNP
40318	5791	2	.	.	.
40318	5792	1	Circ	Circ	NNP
40318	5792	2	.	.	.
40318	5793	1	7	7	LS
40318	5793	2	,	,	,
40318	5793	3	pages	page	VBZ
40318	5793	4	17	17	CD
40318	5793	5	-	-	SYM
40318	5793	6	20	20	CD
40318	5793	7	,	,	,
40318	5793	8	1909	1909	CD
40318	5793	9	.	.	.
40318	5794	1	Hastings	Hastings	NNP
40318	5794	2	,	,	,
40318	5794	3	E.	E.	NNP
40318	5794	4	G.	G.	NNP
40318	5794	5	,	,	,
40318	5794	6	and	and	CC
40318	5794	7	A.	A.	NNP
40318	5794	8	C.	C.	NNP
40318	5794	9	Evans	Evans	NNP
40318	5794	10	,	,	,
40318	5794	11	A	a	DT
40318	5794	12	comparison	comparison	NN
40318	5794	13	of	of	IN
40318	5794	14	the	the	DT
40318	5794	15	acid	acid	JJ
40318	5794	16	test	test	NN
40318	5794	17	and	and	CC
40318	5794	18	the	the	DT
40318	5794	19	rennet	rennet	NN
40318	5794	20	test	test	NN
40318	5794	21	for	for	IN
40318	5794	22	determining	determine	VBG
40318	5794	23	the	the	DT
40318	5794	24	condition	condition	NN
40318	5794	25	of	of	IN
40318	5794	26	milk	milk	NN
40318	5794	27	for	for	IN
40318	5794	28	the	the	DT
40318	5794	29	Cheddar	Cheddar	NNP
40318	5794	30	type	type	NN
40318	5794	31	of	of	IN
40318	5794	32	cheese	cheese	NN
40318	5794	33	,	,	,
40318	5794	34	U.	U.	NNP
40318	5794	35	S.	S.	NNP
40318	5794	36	Dept	Dept	NNP
40318	5794	37	.	.	.
40318	5795	1	Agr	agr	RB
40318	5795	2	.	.	.
40318	5796	1	Bur	bur	VB
40318	5796	2	.	.	.
40318	5797	1	An	an	DT
40318	5797	2	.	.	.
40318	5798	1	Ind.	Indiana	NNP
40318	5799	1	Circ	Circ	NNP
40318	5799	2	.	.	.
40318	5800	1	210	210	CD
40318	5800	2	,	,	,
40318	5800	3	pages	page	VBZ
40318	5800	4	1	1	CD
40318	5800	5	-	-	SYM
40318	5800	6	6	6	CD
40318	5800	7	,	,	,
40318	5800	8	1913	1913	CD
40318	5800	9	.	.	.
40318	5801	1	[	[	-LRB-
40318	5801	2	27	27	CD
40318	5801	3	]	]	-RRB-
40318	5801	4	Doane	Doane	NNP
40318	5801	5	,	,	,
40318	5801	6	C.	C.	NNP
40318	5801	7	F.	F.	NNP
40318	5801	8	,	,	,
40318	5801	9	The	the	DT
40318	5801	10	influence	influence	NN
40318	5801	11	of	of	IN
40318	5801	12	lactic	lactic	JJ
40318	5801	13	acid	acid	NN
40318	5801	14	on	on	IN
40318	5801	15	the	the	DT
40318	5801	16	quality	quality	NN
40318	5801	17	of	of	IN
40318	5801	18	cheese	cheese	NN
40318	5801	19	of	of	IN
40318	5801	20	the	the	DT
40318	5801	21	Cheddar	Cheddar	NNP
40318	5801	22	type	type	NN
40318	5801	23	,	,	,
40318	5801	24	U.	U.	NNP
40318	5801	25	S.	S.	NNP
40318	5801	26	Dept	Dept	NNP
40318	5801	27	.	.	.
40318	5802	1	Agr	agr	RB
40318	5802	2	.	.	.
40318	5803	1	Bur	bur	VB
40318	5803	2	.	.	.
40318	5804	1	An	an	DT
40318	5804	2	.	.	.
40318	5805	1	Ind.	Indiana	NNP
40318	5806	1	Bul	Bul	NNP
40318	5806	2	.	.	.
40318	5807	1	123	123	CD
40318	5807	2	,	,	,
40318	5807	3	pages	page	VBZ
40318	5807	4	1	1	CD
40318	5807	5	-	-	SYM
40318	5807	6	20	20	CD
40318	5807	7	,	,	,
40318	5807	8	1910	1910	CD
40318	5807	9	.	.	.
40318	5808	1	[	[	-LRB-
40318	5808	2	28	28	CD
40318	5808	3	]	]	-RRB-
40318	5808	4	Fisk	Fisk	NNP
40318	5808	5	,	,	,
40318	5808	6	W.	W.	NNP
40318	5808	7	W.	W.	NNP
40318	5808	8	,	,	,
40318	5808	9	A	a	DT
40318	5808	10	study	study	NN
40318	5808	11	of	of	IN
40318	5808	12	some	some	DT
40318	5808	13	factors	factor	NNS
40318	5808	14	influencing	influence	VBG
40318	5808	15	the	the	DT
40318	5808	16	yield	yield	NN
40318	5808	17	and	and	CC
40318	5808	18	moisture	moisture	NN
40318	5808	19	content	content	NN
40318	5808	20	of	of	IN
40318	5808	21	Cheddar	Cheddar	NNP
40318	5808	22	cheese	cheese	NN
40318	5808	23	,	,	,
40318	5808	24	Cornell	Cornell	NNP
40318	5808	25	Exp	Exp	NNP
40318	5808	26	.	.	.
40318	5809	1	Sta	Sta	NNP
40318	5809	2	.	.	.
40318	5810	1	Bul	Bul	NNP
40318	5810	2	.	.	.
40318	5811	1	334	334	CD
40318	5811	2	,	,	,
40318	5811	3	1913	1913	CD
40318	5811	4	.	.	.
40318	5812	1	[	[	-LRB-
40318	5812	2	29	29	CD
40318	5812	3	]	]	-RRB-
40318	5812	4	Olson	Olson	NNP
40318	5812	5	,	,	,
40318	5812	6	G.	G.	NNP
40318	5812	7	A.	A.	NNP
40318	5812	8	,	,	,
40318	5812	9	Rusty	rusty	JJ
40318	5812	10	cans	can	NNS
40318	5812	11	and	and	CC
40318	5812	12	their	-PRON-	PRP$
40318	5812	13	effect	effect	NN
40318	5812	14	upon	upon	IN
40318	5812	15	milk	milk	NN
40318	5812	16	for	for	IN
40318	5812	17	cheese	cheese	NN
40318	5812	18	-	-	HYPH
40318	5812	19	making	making	NN
40318	5812	20	,	,	,
40318	5812	21	Wis.	Wisconsin	NNP
40318	5812	22	Exp	Exp	NNP
40318	5812	23	.	.	.
40318	5813	1	Sta	Sta	NNP
40318	5813	2	.	.	.
40318	5814	1	Bul	Bul	NNP
40318	5814	2	.	.	.
40318	5815	1	162	162	CD
40318	5815	2	,	,	,
40318	5815	3	pages	page	VBZ
40318	5815	4	1	1	CD
40318	5815	5	-	-	SYM
40318	5815	6	12	12	CD
40318	5815	7	,	,	,
40318	5815	8	1908	1908	CD
40318	5815	9	.	.	.
40318	5816	1	[	[	-LRB-
40318	5816	2	30	30	CD
40318	5816	3	]	]	-RRB-
40318	5816	4	The	the	DT
40318	5816	5	term	term	NN
40318	5816	6	"	"	``
40318	5816	7	broken	break	VBN
40318	5816	8	"	"	''
40318	5816	9	is	be	VBZ
40318	5816	10	included	include	VBN
40318	5816	11	here	here	RB
40318	5816	12	because	because	IN
40318	5816	13	the	the	DT
40318	5816	14	use	use	NN
40318	5816	15	of	of	IN
40318	5816	16	some	some	DT
40318	5816	17	curd	curd	NN
40318	5816	18	-	-	HYPH
40318	5816	19	breaking	break	VBG
40318	5816	20	tool	tool	NN
40318	5816	21	has	have	VBZ
40318	5816	22	always	always	RB
40318	5816	23	formed	form	VBN
40318	5816	24	a	a	DT
40318	5816	25	step	step	NN
40318	5816	26	in	in	IN
40318	5816	27	certain	certain	JJ
40318	5816	28	commercially	commercially	RB
40318	5816	29	successful	successful	JJ
40318	5816	30	processes	process	NNS
40318	5816	31	.	.	.
40318	5817	1	In	in	IN
40318	5817	2	every	every	DT
40318	5817	3	case	case	NN
40318	5817	4	in	in	IN
40318	5817	5	which	which	WDT
40318	5817	6	careful	careful	JJ
40318	5817	7	experimental	experimental	JJ
40318	5817	8	work	work	NN
40318	5817	9	has	have	VBZ
40318	5817	10	been	be	VBN
40318	5817	11	done	do	VBN
40318	5817	12	the	the	DT
40318	5817	13	curd	curd	NN
40318	5817	14	knife	knife	NN
40318	5817	15	has	have	VBZ
40318	5817	16	been	be	VBN
40318	5817	17	successfully	successfully	RB
40318	5817	18	substituted	substitute	VBN
40318	5817	19	for	for	IN
40318	5817	20	the	the	DT
40318	5817	21	breaking	break	VBG
40318	5817	22	tool	tool	NN
40318	5817	23	and	and	CC
40318	5817	24	has	have	VBZ
40318	5817	25	reduced	reduce	VBN
40318	5817	26	the	the	DT
40318	5817	27	losses	loss	NNS
40318	5817	28	of	of	IN
40318	5817	29	fat	fat	NNP
40318	5817	30	and	and	CC
40318	5817	31	casein	casein	NNP
40318	5817	32	and	and	CC
40318	5817	33	in	in	IN
40318	5817	34	addition	addition	NN
40318	5817	35	aided	aid	VBN
40318	5817	36	in	in	IN
40318	5817	37	obtaining	obtain	VBG
40318	5817	38	more	more	JJR
40318	5817	39	uniform	uniform	JJ
40318	5817	40	cheese	cheese	NN
40318	5817	41	.	.	.
40318	5818	1	[	[	-LRB-
40318	5818	2	31	31	CD
40318	5818	3	]	]	-RRB-
40318	5818	4	Frandsen	Frandsen	NNP
40318	5818	5	,	,	,
40318	5818	6	J.	J.	NNP
40318	5818	7	H.	H.	NNP
40318	5818	8	,	,	,
40318	5818	9	and	and	CC
40318	5818	10	T.	T.	NNP
40318	5818	11	Thorsen	Thorsen	NNP
40318	5818	12	,	,	,
40318	5818	13	Farm	Farm	NNP
40318	5818	14	cheese	cheese	NN
40318	5818	15	-	-	HYPH
40318	5818	16	making	making	NN
40318	5818	17	,	,	,
40318	5818	18	Univ	Univ	NNP
40318	5818	19	.	.	.
40318	5819	1	Neb.	Nebraska	NNP
40318	5820	1	Ext	ext	UH
40318	5820	2	.	.	.
40318	5821	1	Serv	Serv	NNP
40318	5821	2	.	.	.
40318	5822	1	Bul	Bul	NNP
40318	5822	2	.	.	.
40318	5823	1	47	47	CD
40318	5823	2	,	,	,
40318	5823	3	pages	page	NNS
40318	5823	4	1	1	CD
40318	5823	5	-	-	SYM
40318	5823	6	16	16	CD
40318	5823	7	,	,	,
40318	5823	8	1917	1917	CD
40318	5823	9	.	.	.
40318	5824	1	Michels	Michels	NNP
40318	5824	2	,	,	,
40318	5824	3	J.	J.	NNP
40318	5824	4	,	,	,
40318	5824	5	Improved	Improved	NNP
40318	5824	6	methods	method	NNS
40318	5824	7	for	for	IN
40318	5824	8	making	make	VBG
40318	5824	9	cottage	cottage	NN
40318	5824	10	and	and	CC
40318	5824	11	Neufchâtel	Neufchâtel	NNP
40318	5824	12	cheese	cheese	NN
40318	5824	13	,	,	,
40318	5824	14	N.	N.	NNP
40318	5824	15	C.	C.	NNP
40318	5824	16	Exp	Exp	NNP
40318	5824	17	.	.	.
40318	5825	1	Sta	Sta	NNP
40318	5825	2	.	.	.
40318	5826	1	Bul	Bul	NNP
40318	5826	2	.	.	.
40318	5827	1	210	210	CD
40318	5827	2	,	,	,
40318	5827	3	pages	page	VBZ
40318	5827	4	29	29	CD
40318	5827	5	-	-	SYM
40318	5827	6	38	38	CD
40318	5827	7	.	.	.
40318	5828	1	Fisk	Fisk	NNP
40318	5828	2	,	,	,
40318	5828	3	W.	W.	NNP
40318	5828	4	W.	W.	NNP
40318	5828	5	,	,	,
40318	5828	6	Methods	Methods	NNPS
40318	5828	7	of	of	IN
40318	5828	8	making	make	VBG
40318	5828	9	some	some	DT
40318	5828	10	of	of	IN
40318	5828	11	the	the	DT
40318	5828	12	soft	soft	JJ
40318	5828	13	cheeses	cheese	NNS
40318	5828	14	,	,	,
40318	5828	15	Cornell	Cornell	NNP
40318	5828	16	Exp	Exp	NNP
40318	5828	17	.	.	.
40318	5829	1	Sta	Sta	NNP
40318	5829	2	.	.	.
40318	5830	1	Circ	Circ	NNP
40318	5830	2	.	.	.
40318	5831	1	30	30	CD
40318	5831	2	,	,	,
40318	5831	3	pages	page	VBZ
40318	5831	4	41	41	CD
40318	5831	5	-	-	SYM
40318	5831	6	62	62	CD
40318	5831	7	,	,	,
40318	5831	8	1915	1915	CD
40318	5831	9	.	.	.
40318	5832	1	[	[	-LRB-
40318	5832	2	32	32	CD
40318	5832	3	]	]	-RRB-
40318	5832	4	Tolstrup	Tolstrup	NNP
40318	5832	5	,	,	,
40318	5832	6	R.	R.	NNP
40318	5832	7	M.	M.	NNP
40318	5832	8	,	,	,
40318	5832	9	Cheese	Cheese	NNP
40318	5832	10	that	that	IN
40318	5832	11	farmers	farmer	NNS
40318	5832	12	should	should	MD
40318	5832	13	make	make	VB
40318	5832	14	,	,	,
40318	5832	15	Iowa	Iowa	NNP
40318	5832	16	Agr	Agr	NNP
40318	5832	17	.	.	.
40318	5833	1	15	15	CD
40318	5833	2	(	(	-LRB-
40318	5833	3	1914	1914	CD
40318	5833	4	)	)	-RRB-
40318	5833	5	,	,	,
40318	5833	6	2	2	CD
40318	5833	7	,	,	,
40318	5833	8	pages	page	VBZ
40318	5833	9	89	89	CD
40318	5833	10	-	-	SYM
40318	5833	11	90	90	CD
40318	5833	12	.	.	.
40318	5834	1	[	[	-LRB-
40318	5834	2	33	33	CD
40318	5834	3	]	]	-RRB-
40318	5834	4	Van	Van	NNP
40318	5834	5	Slyke	Slyke	NNP
40318	5834	6	,	,	,
40318	5834	7	L.	L.	NNP
40318	5834	8	L.	L.	NNP
40318	5834	9	,	,	,
40318	5834	10	and	and	CC
40318	5834	11	Hart	Hart	NNP
40318	5834	12	,	,	,
40318	5834	13	E.	E.	NNP
40318	5834	14	B.	B.	NNP
40318	5834	15	,	,	,
40318	5834	16	Chemical	Chemical	NNP
40318	5834	17	changes	change	NNS
40318	5834	18	in	in	IN
40318	5834	19	the	the	DT
40318	5834	20	souring	souring	NN
40318	5834	21	of	of	IN
40318	5834	22	milk	milk	NN
40318	5834	23	and	and	CC
40318	5834	24	their	-PRON-	PRP$
40318	5834	25	relations	relation	NNS
40318	5834	26	to	to	TO
40318	5834	27	cottage	cottage	VB
40318	5834	28	cheese	cheese	NN
40318	5834	29	,	,	,
40318	5834	30	N.	N.	NNP
40318	5834	31	Y.	Y.	NNP
40318	5835	1	(	(	-LRB-
40318	5835	2	Geneva	Geneva	NNP
40318	5835	3	)	)	-RRB-
40318	5835	4	Exp	Exp	NNP
40318	5835	5	.	.	.
40318	5836	1	Sta	Sta	NNP
40318	5836	2	.	.	.
40318	5837	1	Bul	Bul	NNP
40318	5837	2	.	.	.
40318	5838	1	245	245	CD
40318	5838	2	,	,	,
40318	5838	3	pages	page	VBZ
40318	5838	4	1	1	CD
40318	5838	5	-	-	SYM
40318	5838	6	36	36	CD
40318	5838	7	,	,	,
40318	5838	8	1904	1904	CD
40318	5838	9	.	.	.
40318	5839	1	[	[	-LRB-
40318	5839	2	34	34	CD
40318	5839	3	]	]	-RRB-
40318	5839	4	Sammis	Sammis	NNP
40318	5839	5	,	,	,
40318	5839	6	J.	J.	NNP
40318	5839	7	L.	L.	NNP
40318	5839	8	,	,	,
40318	5839	9	Three	three	CD
40318	5839	10	creamery	creamery	NN
40318	5839	11	methods	method	NNS
40318	5839	12	for	for	IN
40318	5839	13	making	make	VBG
40318	5839	14	buttermilk	buttermilk	NN
40318	5839	15	cheese	cheese	NN
40318	5839	16	,	,	,
40318	5839	17	Wis.	Wisconsin	NNP
40318	5839	18	Exp	Exp	NNP
40318	5839	19	.	.	.
40318	5840	1	Sta	Sta	NNP
40318	5840	2	.	.	.
40318	5841	1	Bul	Bul	NNP
40318	5841	2	.	.	.
40318	5842	1	239	239	CD
40318	5842	2	,	,	,
40318	5842	3	1914	1914	CD
40318	5842	4	.	.	.
40318	5843	1	[	[	-LRB-
40318	5843	2	35	35	CD
40318	5843	3	]	]	-RRB-
40318	5843	4	Matheson	Matheson	NNP
40318	5843	5	,	,	,
40318	5843	6	K.	K.	NNP
40318	5843	7	J.	J.	NNP
40318	5843	8	,	,	,
40318	5843	9	C.	C.	NNP
40318	5843	10	Thom	Thom	NNP
40318	5843	11	and	and	CC
40318	5843	12	J.	J.	NNP
40318	5843	13	N.	N.	NNP
40318	5843	14	Currie	Currie	NNP
40318	5843	15	,	,	,
40318	5843	16	Cheeses	Cheeses	NNPS
40318	5843	17	of	of	IN
40318	5843	18	the	the	DT
40318	5843	19	Neufchâtel	Neufchâtel	NNP
40318	5843	20	group	group	NN
40318	5843	21	,	,	,
40318	5843	22	Conn.	Connecticut	NNP
40318	5843	23	(	(	-LRB-
40318	5843	24	Storrs	Storrs	NNP
40318	5843	25	)	)	-RRB-
40318	5843	26	Exp	Exp	NNP
40318	5843	27	.	.	.
40318	5844	1	Sta	Sta	NNP
40318	5844	2	.	.	.
40318	5845	1	Bul	Bul	NNP
40318	5845	2	.	.	.
40318	5846	1	78	78	CD
40318	5846	2	,	,	,
40318	5846	3	pages	page	VBZ
40318	5846	4	313	313	CD
40318	5846	5	-	-	SYM
40318	5846	6	329	329	CD
40318	5846	7	,	,	,
40318	5846	8	1914	1914	CD
40318	5846	9	.	.	.
40318	5847	1	[	[	-LRB-
40318	5847	2	36	36	CD
40318	5847	3	]	]	-RRB-
40318	5847	4	Dahlberg	Dahlberg	NNP
40318	5847	5	,	,	,
40318	5847	6	A.	A.	NNP
40318	5847	7	O.	O.	NNP
40318	5847	8	,	,	,
40318	5847	9	The	the	DT
40318	5847	10	manufacture	manufacture	NN
40318	5847	11	of	of	IN
40318	5847	12	cottage	cottage	NN
40318	5847	13	cheese	cheese	NN
40318	5847	14	in	in	IN
40318	5847	15	creameries	creamery	NNS
40318	5847	16	and	and	CC
40318	5847	17	milk	milk	NN
40318	5847	18	plants	plant	NNS
40318	5847	19	,	,	,
40318	5847	20	U.	U.	NNP
40318	5847	21	S.	S.	NNP
40318	5847	22	Dept	Dept	NNP
40318	5847	23	.	.	.
40318	5848	1	Agr	agr	RB
40318	5848	2	.	.	.
40318	5849	1	Bul	Bul	NNP
40318	5849	2	.	.	.
40318	5850	1	576	576	CD
40318	5850	2	,	,	,
40318	5850	3	pages	page	VBZ
40318	5850	4	1	1	CD
40318	5850	5	-	-	SYM
40318	5850	6	16	16	CD
40318	5850	7	,	,	,
40318	5850	8	1917	1917	CD
40318	5850	9	.	.	.
40318	5851	1	[	[	-LRB-
40318	5851	2	37	37	CD
40318	5851	3	]	]	-RRB-
40318	5851	4	Since	since	IN
40318	5851	5	the	the	DT
40318	5851	6	number	number	NN
40318	5851	7	of	of	IN
40318	5851	8	factories	factory	NNS
40318	5851	9	has	have	VBZ
40318	5851	10	continued	continue	VBN
40318	5851	11	small	small	JJ
40318	5851	12	,	,	,
40318	5851	13	the	the	DT
40318	5851	14	manufacture	manufacture	NN
40318	5851	15	of	of	IN
40318	5851	16	this	this	DT
40318	5851	17	type	type	NN
40318	5851	18	of	of	IN
40318	5851	19	machine	machine	NN
40318	5851	20	has	have	VBZ
40318	5851	21	remained	remain	VBN
40318	5851	22	a	a	DT
40318	5851	23	monopoly	monopoly	NN
40318	5851	24	in	in	IN
40318	5851	25	which	which	WDT
40318	5851	26	each	each	DT
40318	5851	27	machine	machine	NN
40318	5851	28	is	be	VBZ
40318	5851	29	made	make	VBN
40318	5851	30	to	to	TO
40318	5851	31	order	order	VB
40318	5851	32	by	by	IN
40318	5851	33	the	the	DT
40318	5851	34	Van	Van	NNP
40318	5851	35	Eyck	Eyck	NNP
40318	5851	36	Machine	Machine	NNP
40318	5851	37	Co.	Co.	NNP
40318	5851	38	of	of	IN
40318	5851	39	Holland	Holland	NNP
40318	5851	40	,	,	,
40318	5851	41	Mich.	Michigan	NNP
40318	5851	42	[	[	-LRB-
40318	5851	43	38	38	CD
40318	5851	44	]	]	-RRB-
40318	5851	45	Presented	present	VBN
40318	5851	46	by	by	IN
40318	5851	47	Dr.	Dr.	NNP
40318	5851	48	E.	E.	NNP
40318	5851	49	C.	C.	NNP
40318	5851	50	Schroeder	Schroeder	NNP
40318	5851	51	of	of	IN
40318	5851	52	the	the	DT
40318	5851	53	U.	U.	NNP
40318	5851	54	S.	S.	NNP
40318	5851	55	Dept	Dept	NNP
40318	5851	56	.	.	.
40318	5852	1	Agr	agr	RB
40318	5852	2	.	.	.
40318	5853	1	to	to	IN
40318	5853	2	the	the	DT
40318	5853	3	International	International	NNP
40318	5853	4	Association	Association	NNP
40318	5853	5	of	of	IN
40318	5853	6	Dairy	Dairy	NNP
40318	5853	7	and	and	CC
40318	5853	8	Milk	Milk	NNP
40318	5853	9	Inspectors	Inspectors	NNPS
40318	5853	10	,	,	,
40318	5853	11	at	at	IN
40318	5853	12	Washington	Washington	NNP
40318	5853	13	,	,	,
40318	5853	14	Oct.	October	NNP
40318	5853	15	17	17	CD
40318	5853	16	,	,	,
40318	5853	17	1917	1917	CD
40318	5853	18	,	,	,
40318	5853	19	published	publish	VBD
40318	5853	20	Jour	Jour	NNP
40318	5853	21	.	.	.
40318	5854	1	Am	Am	NNP
40318	5854	2	.	.	.
40318	5855	1	Vet	Vet	NNP
40318	5855	2	.	.	.
40318	5856	1	Med	Med	NNP
40318	5856	2	.	.	.
40318	5857	1	Assoc'n	Assoc'n	NNP
40318	5857	2	52	52	CD
40318	5857	3	,	,	,
40318	5857	4	N.	N.	NNP
40318	5857	5	S.	S.	NNP
40318	5857	6	5	5	CD
40318	5857	7	,	,	,
40318	5857	8	no	no	UH
40318	5857	9	.	.	.
40318	5858	1	6	6	CD
40318	5858	2	,	,	,
40318	5858	3	pages	page	VBZ
40318	5858	4	674	674	CD
40318	5858	5	-	-	SYM
40318	5858	6	685	685	CD
40318	5858	7	,	,	,
40318	5858	8	1918	1918	CD
40318	5858	9	.	.	.
40318	5859	1	[	[	-LRB-
40318	5859	2	39	39	CD
40318	5859	3	]	]	-RRB-
40318	5859	4	Matheson	Matheson	NNP
40318	5859	5	,	,	,
40318	5859	6	K.	K.	NNP
40318	5859	7	J.	J.	NNP
40318	5859	8	,	,	,
40318	5859	9	and	and	CC
40318	5859	10	F.	F.	NNP
40318	5859	11	R.	R.	NNP
40318	5859	12	Cammack	Cammack	NNP
40318	5859	13	,	,	,
40318	5859	14	How	how	WRB
40318	5859	15	to	to	TO
40318	5859	16	make	make	VB
40318	5859	17	cottage	cottage	NN
40318	5859	18	cheese	cheese	NN
40318	5859	19	on	on	IN
40318	5859	20	the	the	DT
40318	5859	21	farm	farm	NN
40318	5859	22	,	,	,
40318	5859	23	U.	U.	NNP
40318	5859	24	S.	S.	NNP
40318	5859	25	Dept	Dept	NNP
40318	5859	26	.	.	.
40318	5860	1	Agr	Agr	NNP
40318	5860	2	.	.	.
40318	5860	3	,	,	,
40318	5860	4	Farmers	Farmers	NNP
40318	5860	5	'	'	POS
40318	5860	6	Bul	Bul	NNP
40318	5860	7	.	.	.
40318	5861	1	850	850	CD
40318	5861	2	,	,	,
40318	5861	3	pages	page	VBZ
40318	5861	4	1	1	CD
40318	5861	5	-	-	SYM
40318	5861	6	15	15	CD
40318	5861	7	,	,	,
40318	5861	8	1917	1917	CD
40318	5861	9	.	.	.
40318	5862	1	[	[	-LRB-
40318	5862	2	40	40	CD
40318	5862	3	]	]	-RRB-
40318	5862	4	Taken	take	VBN
40318	5862	5	from	from	IN
40318	5862	6	Conn.	Connecticut	NNP
40318	5862	7	(	(	-LRB-
40318	5862	8	Storrs	Storrs	NNP
40318	5862	9	)	)	-RRB-
40318	5862	10	Exp	Exp	NNP
40318	5862	11	.	.	.
40318	5863	1	Sta	Sta	NNP
40318	5863	2	.	.	.
40318	5864	1	Bul	Bul	NNP
40318	5864	2	.	.	.
40318	5865	1	78	78	CD
40318	5865	2	,	,	,
40318	5865	3	page	page	NN
40318	5865	4	328	328	CD
40318	5865	5	.	.	.
40318	5866	1	[	[	-LRB-
40318	5866	2	41	41	CD
40318	5866	3	]	]	-RRB-
40318	5866	4	Taken	take	VBN
40318	5866	5	from	from	IN
40318	5866	6	Conn.	Connecticut	NNP
40318	5866	7	(	(	-LRB-
40318	5866	8	Storrs	Storrs	NNP
40318	5866	9	)	)	-RRB-
40318	5866	10	Exp	Exp	NNP
40318	5866	11	.	.	.
40318	5867	1	Sta	Sta	NNP
40318	5867	2	.	.	.
40318	5868	1	Bul	Bul	NNP
40318	5868	2	.	.	.
40318	5869	1	78	78	CD
40318	5869	2	,	,	,
40318	5869	3	page	page	NN
40318	5869	4	328	328	CD
40318	5869	5	.	.	.
40318	5870	1	[	[	-LRB-
40318	5870	2	42	42	CD
40318	5870	3	]	]	-RRB-
40318	5870	4	Eckles	Eckles	NNPS
40318	5870	5	,	,	,
40318	5870	6	C.	C.	NNP
40318	5870	7	H.	H.	NNP
40318	5870	8	,	,	,
40318	5870	9	and	and	CC
40318	5870	10	O.	O.	NNP
40318	5870	11	Rahn	Rahn	NNP
40318	5870	12	,	,	,
40318	5870	13	Die	Die	NNP
40318	5870	14	Reifung	Reifung	NNP
40318	5870	15	des	des	NNP
40318	5870	16	Harzkäses	Harzkäses	NNP
40318	5870	17	,	,	,
40318	5870	18	Centralb	Centralb	NNP
40318	5870	19	.	.	.
40318	5871	1	f.	f.	NNP
40318	5871	2	Bakt	Bakt	NNP
40318	5871	3	.	.	.
40318	5872	1	etc	etc	FW
40318	5872	2	.	.	.
40318	5873	1	2	2	CD
40318	5873	2	abt	abt	NNP
40318	5873	3	.	.	.
40318	5874	1	14	14	CD
40318	5874	2	(	(	-LRB-
40318	5874	3	1905	1905	CD
40318	5874	4	)	)	-RRB-
40318	5874	5	,	,	,
40318	5874	6	pages	page	VBZ
40318	5874	7	676	676	CD
40318	5874	8	-	-	SYM
40318	5874	9	680	680	CD
40318	5874	10	.	.	.
40318	5875	1	[	[	-LRB-
40318	5875	2	43	43	CD
40318	5875	3	]	]	-RRB-
40318	5875	4	Monrad	Monrad	NNP
40318	5875	5	,	,	,
40318	5875	6	J.	J.	NNP
40318	5875	7	H.	H.	NNP
40318	5875	8	,	,	,
40318	5875	9	Hand	Hand	NNP
40318	5875	10	cheese	cheese	NN
40318	5875	11	,	,	,
40318	5875	12	N.	N.	NNP
40318	5875	13	Y.	Y.	NNP
40318	5876	1	Produce	produce	VB
40318	5876	2	Rev.	Rev.	NNP
40318	5877	1	etc	etc	FW
40318	5877	2	.	.	.
40318	5878	1	25	25	CD
40318	5878	2	(	(	-LRB-
40318	5878	3	1908	1908	CD
40318	5878	4	)	)	-RRB-
40318	5878	5	,	,	,
40318	5878	6	16	16	CD
40318	5878	7	,	,	,
40318	5878	8	page	page	NN
40318	5878	9	644	644	CD
40318	5878	10	.	.	.
40318	5879	1	[	[	-LRB-
40318	5879	2	44	44	CD
40318	5879	3	]	]	-RRB-
40318	5879	4	The	the	DT
40318	5879	5	authors	author	NNS
40318	5879	6	are	be	VBP
40318	5879	7	under	under	IN
40318	5879	8	obligations	obligation	NNS
40318	5879	9	to	to	IN
40318	5879	10	Mrs.	Mrs.	NNP
40318	5879	11	E.	E.	NNP
40318	5879	12	E.	E.	NNP
40318	5879	13	Kiernan	Kiernan	NNP
40318	5879	14	for	for	IN
40318	5879	15	her	-PRON-	PRP$
40318	5879	16	description	description	NN
40318	5879	17	of	of	IN
40318	5879	18	this	this	DT
40318	5879	19	process	process	NN
40318	5879	20	(	(	-LRB-
40318	5879	21	in	in	IN
40318	5879	22	the	the	DT
40318	5879	23	_	_	NNP
40318	5879	24	Somerset	Somerset	NNP
40318	5879	25	County	County	NNP
40318	5879	26	Leader	Leader	NNP
40318	5879	27	_	_	NNP
40318	5879	28	,	,	,
40318	5879	29	Jan.	January	NNP
40318	5879	30	10	10	CD
40318	5879	31	,	,	,
40318	5879	32	1908	1908	CD
40318	5879	33	)	)	-RRB-
40318	5879	34	and	and	CC
40318	5879	35	her	-PRON-	PRP$
40318	5879	36	letters	letter	NNS
40318	5879	37	concerning	concern	VBG
40318	5879	38	it	-PRON-	PRP
40318	5879	39	.	.	.
40318	5880	1	The	the	DT
40318	5880	2	statement	statement	NN
40318	5880	3	of	of	IN
40318	5880	4	the	the	DT
40318	5880	5	process	process	NN
40318	5880	6	given	give	VBN
40318	5880	7	here	here	RB
40318	5880	8	combines	combine	VBZ
40318	5880	9	the	the	DT
40318	5880	10	published	publish	VBN
40318	5880	11	statement	statement	NN
40318	5880	12	with	with	IN
40318	5880	13	the	the	DT
40318	5880	14	results	result	NNS
40318	5880	15	of	of	IN
40318	5880	16	our	-PRON-	PRP$
40318	5880	17	own	own	JJ
40318	5880	18	experiments	experiment	NNS
40318	5880	19	.	.	.
40318	5881	1	[	[	-LRB-
40318	5881	2	45	45	CD
40318	5881	3	]	]	-RRB-
40318	5881	4	Monrad	Monrad	NNP
40318	5881	5	,	,	,
40318	5881	6	J.	J.	NNP
40318	5881	7	H.	H.	NNP
40318	5881	8	,	,	,
40318	5881	9	Appetitost	Appetitost	NNP
40318	5881	10	,	,	,
40318	5881	11	N.	N.	NNP
40318	5881	12	Y.	Y.	NNP
40318	5882	1	Produce	produce	VB
40318	5882	2	Rev.	Rev.	NNP
40318	5883	1	etc	etc	FW
40318	5883	2	.	.	.
40318	5884	1	25	25	CD
40318	5884	2	(	(	-LRB-
40318	5884	3	1908	1908	CD
40318	5884	4	)	)	-RRB-
40318	5884	5	,	,	,
40318	5884	6	16	16	CD
40318	5884	7	,	,	,
40318	5884	8	page	page	NN
40318	5884	9	644	644	CD
40318	5884	10	.	.	.
40318	5885	1	[	[	-LRB-
40318	5885	2	46	46	CD
40318	5885	3	]	]	-RRB-
40318	5885	4	Pouriau	Pouriau	NNP
40318	5885	5	,	,	,
40318	5885	6	A.	A.	NNP
40318	5885	7	F.	F.	NNP
40318	5885	8	,	,	,
40318	5885	9	La	La	NNP
40318	5885	10	Laiterie	Laiterie	NNP
40318	5885	11	,	,	,
40318	5885	12	sixième	sixième	NNP
40318	5885	13	ed	ed	NN
40318	5885	14	.	.	.
40318	5886	1	par	par	NNP
40318	5886	2	Marcel	Marcel	NNP
40318	5886	3	Monteran	Monteran	NNP
40318	5886	4	,	,	,
40318	5886	5	page	page	NN
40318	5886	6	453	453	CD
40318	5886	7	,	,	,
40318	5886	8	Paris	Paris	NNP
40318	5886	9	,	,	,
40318	5886	10	1908	1908	CD
40318	5886	11	.	.	.
40318	5887	1	[	[	-LRB-
40318	5887	2	47	47	CD
40318	5887	3	]	]	-RRB-
40318	5887	4	Among	among	IN
40318	5887	5	the	the	DT
40318	5887	6	varietal	varietal	JJ
40318	5887	7	names	name	NNS
40318	5887	8	for	for	IN
40318	5887	9	Neufchâtel	Neufchâtel	NNP
40318	5887	10	cheese	cheese	NN
40318	5887	11	from	from	IN
40318	5887	12	whole	whole	JJ
40318	5887	13	milk	milk	NN
40318	5887	14	or	or	CC
40318	5887	15	with	with	IN
40318	5887	16	added	add	VBN
40318	5887	17	cream	cream	NN
40318	5887	18	are	be	VBP
40318	5887	19	Petits	Petits	NNPS
40318	5887	20	Bondons	Bondons	NNPS
40318	5887	21	,	,	,
40318	5887	22	Malakoffs	Malakoffs	NNPS
40318	5887	23	,	,	,
40318	5887	24	Carrés	Carrés	NNP
40318	5887	25	affinés	affinés	NN
40318	5887	26	.	.	.
40318	5888	1	Among	among	IN
40318	5888	2	low	low	JJ
40318	5888	3	fat	fat	NN
40318	5888	4	or	or	CC
40318	5888	5	skim	skim	NN
40318	5888	6	forms	form	NNS
40318	5888	7	,	,	,
40318	5888	8	Petit	Petit	NNP
40318	5888	9	Suisse	Suisse	NNP
40318	5888	10	,	,	,
40318	5888	11	Gournay	Gournay	NNP
40318	5888	12	.	.	.
40318	5889	1	[	[	-LRB-
40318	5889	2	48	48	CD
40318	5889	3	]	]	-RRB-
40318	5889	4	Thom	Thom	NNP
40318	5889	5	,	,	,
40318	5889	6	C.	C.	NNP
40318	5889	7	,	,	,
40318	5889	8	J.	J.	NNP
40318	5889	9	N.	N.	NNP
40318	5889	10	Currie	Currie	NNP
40318	5889	11	and	and	CC
40318	5889	12	K.	K.	NNP
40318	5889	13	J.	J.	NNP
40318	5889	14	Matheson	Matheson	NNP
40318	5889	15	,	,	,
40318	5889	16	Studies	Studies	NNPS
40318	5889	17	relating	relate	VBG
40318	5889	18	to	to	IN
40318	5889	19	the	the	DT
40318	5889	20	Roquefort	Roquefort	NNP
40318	5889	21	and	and	CC
40318	5889	22	Camembert	Camembert	NNP
40318	5889	23	types	type	NNS
40318	5889	24	of	of	IN
40318	5889	25	cheese	cheese	NN
40318	5889	26	,	,	,
40318	5889	27	Conn.	Connecticut	NNP
40318	5889	28	(	(	-LRB-
40318	5889	29	Storrs	Storrs	NNP
40318	5889	30	)	)	-RRB-
40318	5889	31	Exp	Exp	NNP
40318	5889	32	.	.	.
40318	5890	1	Sta	Sta	NNP
40318	5890	2	.	.	.
40318	5891	1	Bul	Bul	NNP
40318	5891	2	.	.	.
40318	5892	1	79	79	CD
40318	5892	2	,	,	,
40318	5892	3	page	page	NN
40318	5892	4	392	392	CD
40318	5892	5	.	.	.
40318	5893	1	[	[	-LRB-
40318	5893	2	49	49	CD
40318	5893	3	]	]	-RRB-
40318	5893	4	Full	full	JJ
40318	5893	5	discussion	discussion	NN
40318	5893	6	of	of	IN
40318	5893	7	this	this	DT
40318	5893	8	product	product	NN
40318	5893	9	is	be	VBZ
40318	5893	10	found	find	VBN
40318	5893	11	in	in	IN
40318	5893	12	U.	U.	NNP
40318	5893	13	S.	S.	NNP
40318	5893	14	Dept	Dept	NNP
40318	5893	15	.	.	.
40318	5894	1	Agr	agr	RB
40318	5894	2	.	.	.
40318	5895	1	Bur	bur	VB
40318	5895	2	.	.	.
40318	5896	1	An	an	DT
40318	5896	2	.	.	.
40318	5897	1	Ind.	Indiana	NNP
40318	5898	1	Bul	Bul	NNP
40318	5898	2	.	.	.
40318	5899	1	115	115	CD
40318	5899	2	.	.	.
40318	5900	1	Camembert	camembert	JJ
40318	5900	2	cheese	cheese	NN
40318	5900	3	problems	problem	NNS
40318	5900	4	in	in	IN
40318	5900	5	the	the	DT
40318	5900	6	U.	U.	NNP
40318	5900	7	S.	S.	NNP
40318	5900	8	also	also	RB
40318	5900	9	published	publish	VBN
40318	5900	10	as	as	IN
40318	5900	11	Storrs	Storrs	NNP
40318	5900	12	Exp	Exp	NNP
40318	5900	13	.	.	.
40318	5901	1	Sta	Sta	NNP
40318	5901	2	.	.	.
40318	5902	1	Bul	Bul	NNP
40318	5902	2	.	.	.
40318	5903	1	58	58	CD
40318	5903	2	with	with	IN
40318	5903	3	the	the	DT
40318	5903	4	same	same	JJ
40318	5903	5	title	title	NN
40318	5903	6	.	.	.
40318	5904	1	Also	also	RB
40318	5904	2	a	a	DT
40318	5904	3	supplementary	supplementary	JJ
40318	5904	4	paper	paper	NN
40318	5904	5	in	in	IN
40318	5904	6	Bul	Bul	NNP
40318	5904	7	.	.	.
40318	5905	1	79	79	CD
40318	5905	2	of	of	IN
40318	5905	3	Storrs	Storrs	NNP
40318	5905	4	Exp	Exp	NNP
40318	5905	5	.	.	.
40318	5906	1	Sta	Sta	NNP
40318	5906	2	.	.	.
40318	5907	1	[	[	-LRB-
40318	5907	2	50	50	CD
40318	5907	3	]	]	-RRB-
40318	5907	4	Thom	Thom	NNP
40318	5907	5	,	,	,
40318	5907	6	C.	C.	NNP
40318	5907	7	,	,	,
40318	5907	8	U.	U.	NNP
40318	5907	9	S.	S.	NNP
40318	5907	10	Dept	Dept	NNP
40318	5907	11	.	.	.
40318	5908	1	Agr	agr	RB
40318	5908	2	.	.	.
40318	5909	1	Bur	bur	VB
40318	5909	2	.	.	.
40318	5910	1	An	an	DT
40318	5910	2	.	.	.
40318	5911	1	Ind.	Indiana	NNP
40318	5912	1	Circ	Circ	NNP
40318	5912	2	.	.	.
40318	5913	1	145	145	CD
40318	5913	2	(	(	-LRB-
40318	5913	3	1909	1909	CD
40318	5913	4	)	)	-RRB-
40318	5913	5	,	,	,
40318	5913	6	page	page	NN
40318	5913	7	339	339	CD
40318	5913	8	.	.	.
40318	5914	1	[	[	-LRB-
40318	5914	2	51	51	CD
40318	5914	3	]	]	-RRB-
40318	5914	4	Lot	lot	NN
40318	5914	5	record	record	NN
40318	5914	6	cards	card	NNS
40318	5914	7	for	for	IN
40318	5914	8	the	the	DT
40318	5914	9	making	making	NN
40318	5914	10	and	and	CC
40318	5914	11	ripening	ripening	JJ
40318	5914	12	of	of	IN
40318	5914	13	Camembert	Camembert	NNP
40318	5914	14	are	be	VBP
40318	5914	15	given	give	VBN
40318	5914	16	on	on	IN
40318	5914	17	pages	page	NNS
40318	5914	18	124	124	CD
40318	5914	19	and	and	CC
40318	5914	20	125	125	CD
40318	5914	21	.	.	.
40318	5915	1	[	[	-LRB-
40318	5915	2	52	52	CD
40318	5915	3	]	]	-RRB-
40318	5915	4	Bosworth	Bosworth	NNP
40318	5915	5	,	,	,
40318	5915	6	A.	A.	NNP
40318	5915	7	W.	W.	NNP
40318	5915	8	,	,	,
40318	5915	9	Chemical	Chemical	NNP
40318	5915	10	studies	study	NNS
40318	5915	11	of	of	IN
40318	5915	12	Camembert	Camembert	NNP
40318	5915	13	cheese	cheese	NN
40318	5915	14	,	,	,
40318	5915	15	N.	N.	NNP
40318	5915	16	Y.	Y.	NNP
40318	5916	1	(	(	-LRB-
40318	5916	2	Geneva	Geneva	NNP
40318	5916	3	)	)	-RRB-
40318	5916	4	Exp	Exp	NNP
40318	5916	5	.	.	.
40318	5917	1	Sta	Sta	NNP
40318	5917	2	.	.	.
40318	5918	1	Tech	Tech	NNP
40318	5918	2	.	.	.
40318	5919	1	Bul	Bul	NNP
40318	5919	2	.	.	.
40318	5920	1	5	5	CD
40318	5920	2	,	,	,
40318	5920	3	pages	page	VBZ
40318	5920	4	23	23	CD
40318	5920	5	-	-	SYM
40318	5920	6	39	39	CD
40318	5920	7	,	,	,
40318	5920	8	1907	1907	CD
40318	5920	9	.	.	.
40318	5921	1	Dox	Dox	NNP
40318	5921	2	,	,	,
40318	5921	3	A.	a.	NN
40318	5921	4	W.	W.	NNP
40318	5921	5	,	,	,
40318	5921	6	Proteolytic	proteolytic	JJ
40318	5921	7	changes	change	NNS
40318	5921	8	in	in	IN
40318	5921	9	the	the	DT
40318	5921	10	ripening	ripening	NN
40318	5921	11	of	of	IN
40318	5921	12	Camembert	Camembert	NNP
40318	5921	13	cheese	cheese	NN
40318	5921	14	,	,	,
40318	5921	15	U.	U.	NNP
40318	5921	16	S.	S.	NNP
40318	5921	17	Dept	Dept	NNP
40318	5921	18	.	.	.
40318	5922	1	Agr	agr	RB
40318	5922	2	.	.	.
40318	5923	1	Bur	bur	VB
40318	5923	2	.	.	.
40318	5924	1	An	an	DT
40318	5924	2	.	.	.
40318	5925	1	Ind.	Indiana	NNP
40318	5926	1	Bul	Bul	NNP
40318	5926	2	.	.	.
40318	5927	1	109	109	CD
40318	5927	2	,	,	,
40318	5927	3	pages	page	VBZ
40318	5927	4	1	1	CD
40318	5927	5	-	-	SYM
40318	5927	6	24	24	CD
40318	5927	7	,	,	,
40318	5927	8	1908	1908	CD
40318	5927	9	.	.	.
40318	5928	1	[	[	-LRB-
40318	5928	2	53	53	CD
40318	5928	3	]	]	-RRB-
40318	5928	4	Esten	esten	VB
40318	5928	5	,	,	,
40318	5928	6	W.	W.	NNP
40318	5928	7	M.	M.	NNP
40318	5928	8	,	,	,
40318	5928	9	and	and	CC
40318	5928	10	C.	C.	NNP
40318	5928	11	J.	J.	NNP
40318	5928	12	Mason	Mason	NNP
40318	5928	13	,	,	,
40318	5928	14	Bact	Bact	NNP
40318	5928	15	.	.	.
40318	5929	1	Stud	Stud	NNP
40318	5929	2	.	.	.
40318	5930	1	of	of	IN
40318	5930	2	Camembert	Camembert	NNP
40318	5930	3	cheese	cheese	NN
40318	5930	4	,	,	,
40318	5930	5	Storrs	Storrs	NNP
40318	5930	6	Exp	Exp	NNP
40318	5930	7	.	.	.
40318	5931	1	Sta	Sta	NNP
40318	5931	2	.	.	.
40318	5932	1	Bul	Bul	NNP
40318	5932	2	.	.	.
40318	5933	1	83	83	CD
40318	5933	2	(	(	-LRB-
40318	5933	3	1915	1915	CD
40318	5933	4	)	)	-RRB-
40318	5933	5	,	,	,
40318	5933	6	pages	page	VBZ
40318	5933	7	103	103	CD
40318	5933	8	-	-	SYM
40318	5933	9	111	111	CD
40318	5933	10	.	.	.
40318	5934	1	[	[	-LRB-
40318	5934	2	54	54	CD
40318	5934	3	]	]	-RRB-
40318	5934	4	See	see	VB
40318	5934	5	page	page	NN
40318	5934	6	134	134	CD
40318	5934	7	for	for	IN
40318	5934	8	domestic	domestic	JJ
40318	5934	9	or	or	CC
40318	5934	10	American	american	JJ
40318	5934	11	use	use	NN
40318	5934	12	of	of	IN
40318	5934	13	the	the	DT
40318	5934	14	name	name	NN
40318	5934	15	Brie	brie	NN
40318	5934	16	.	.	.
40318	5935	1	[	[	-LRB-
40318	5935	2	55	55	CD
40318	5935	3	]	]	-RRB-
40318	5935	4	McNaughton	McNaughton	NNP
40318	5935	5	,	,	,
40318	5935	6	J.	J.	NNP
40318	5935	7	,	,	,
40318	5935	8	Coulommier	Coulommier	NNP
40318	5935	9	cheese	cheese	NN
40318	5935	10	,	,	,
40318	5935	11	Dept	Dept	NNP
40318	5935	12	.	.	.
40318	5936	1	Agr	agr	RB
40318	5936	2	.	.	.
40318	5937	1	Ottawa	Ottawa	NNP
40318	5937	2	,	,	,
40318	5937	3	Canada	Canada	NNP
40318	5937	4	,	,	,
40318	5937	5	Dairy	Dairy	NNP
40318	5937	6	and	and	CC
40318	5937	7	Cold	Cold	NNP
40318	5937	8	Storage	Storage	NNP
40318	5937	9	Ser	Ser	NNP
40318	5937	10	.	.	.
40318	5938	1	Bul	Bul	NNP
40318	5938	2	.	.	.
40318	5939	1	25	25	CD
40318	5939	2	,	,	,
40318	5939	3	1910	1910	CD
40318	5939	4	.	.	.
40318	5940	1	[	[	-LRB-
40318	5940	2	56	56	CD
40318	5940	3	]	]	-RRB-
40318	5940	4	Kosher	Kosher	NNP
40318	5940	5	forms	form	NNS
40318	5940	6	are	be	VBP
40318	5940	7	prepared	prepare	VBN
40318	5940	8	in	in	IN
40318	5940	9	compliance	compliance	NN
40318	5940	10	with	with	IN
40318	5940	11	the	the	DT
40318	5940	12	Mosaic	Mosaic	NNP
40318	5940	13	law	law	NN
40318	5940	14	as	as	IN
40318	5940	15	demanded	demand	VBN
40318	5940	16	by	by	IN
40318	5940	17	the	the	DT
40318	5940	18	Jewish	jewish	JJ
40318	5940	19	trade	trade	NN
40318	5940	20	.	.	.
40318	5941	1	[	[	-LRB-
40318	5941	2	57	57	CD
40318	5941	3	]	]	-RRB-
40318	5941	4	Unpublished	unpublished	JJ
40318	5941	5	analysis	analysis	NN
40318	5941	6	of	of	IN
40318	5941	7	the	the	DT
40318	5941	8	Storrs	Storrs	NNP
40318	5941	9	Exp	Exp	NNP
40318	5941	10	.	.	.
40318	5942	1	Sta	Sta	NNP
40318	5942	2	.	.	.
40318	5943	1	[	[	-LRB-
40318	5943	2	58	58	CD
40318	5943	3	]	]	-RRB-
40318	5943	4	Chapais	Chapais	NNP
40318	5943	5	,	,	,
40318	5943	6	J.	J.	NNP
40318	5943	7	C.	C.	NNP
40318	5943	8	,	,	,
40318	5943	9	Monographie	Monographie	NNP
40318	5943	10	,	,	,
40318	5943	11	Le	Le	NNP
40318	5943	12	Fromage	Fromage	NNP
40318	5943	13	Raffiné	Raffiné	NNP
40318	5943	14	de	de	NNP
40318	5943	15	L'Isle	L'Isle	NNP
40318	5943	16	d'Orléans	d'Orléans	NNP
40318	5943	17	.	.	.
40318	5944	1	Quebec	Quebec	NNP
40318	5944	2	,	,	,
40318	5944	3	1911	1911	CD
40318	5944	4	.	.	.
40318	5945	1	Published	publish	VBN
40318	5945	2	by	by	IN
40318	5945	3	Ministry	Ministry	NNP
40318	5945	4	of	of	IN
40318	5945	5	Agriculture	Agriculture	NNP
40318	5945	6	,	,	,
40318	5945	7	pages	page	VBZ
40318	5945	8	1	1	CD
40318	5945	9	-	-	SYM
40318	5945	10	31	31	CD
40318	5945	11	.	.	.
40318	5946	1	[	[	-LRB-
40318	5946	2	59	59	CD
40318	5946	3	]	]	-RRB-
40318	5946	4	The	the	DT
40318	5946	5	authors	author	NNS
40318	5946	6	acknowledge	acknowledge	VBP
40318	5946	7	the	the	DT
40318	5946	8	assistance	assistance	NN
40318	5946	9	of	of	IN
40318	5946	10	Mr.	Mr.	NNP
40318	5946	11	Louis	Louis	NNP
40318	5946	12	Getman	Getman	NNP
40318	5946	13	in	in	IN
40318	5946	14	preparing	prepare	VBG
40318	5946	15	this	this	DT
40318	5946	16	description	description	NN
40318	5946	17	.	.	.
40318	5947	1	[	[	-LRB-
40318	5947	2	60	60	CD
40318	5947	3	]	]	-RRB-
40318	5947	4	Zumkehr	Zumkehr	NNP
40318	5947	5	,	,	,
40318	5947	6	P.	P.	NNP
40318	5947	7	,	,	,
40318	5947	8	Limburger	Limburger	NNP
40318	5947	9	cheesemaking	cheesemake	VBG
40318	5947	10	,	,	,
40318	5947	11	Wis.	Wisconsin	NNP
40318	5947	12	Cheese	Cheese	NNP
40318	5947	13	-	-	HYPH
40318	5947	14	makers	maker	NNS
40318	5947	15	Association	Association	NNP
40318	5947	16	,	,	,
40318	5947	17	15th	15th	JJ
40318	5947	18	Annual	Annual	NNP
40318	5947	19	Meeting	Meeting	NNP
40318	5947	20	,	,	,
40318	5947	21	1907	1907	CD
40318	5947	22	,	,	,
40318	5947	23	page	page	NN
40318	5947	24	62	62	CD
40318	5947	25	.	.	.
40318	5948	1	[	[	-LRB-
40318	5948	2	61	61	CD
40318	5948	3	]	]	-RRB-
40318	5948	4	Currie	Currie	NNP
40318	5948	5	,	,	,
40318	5948	6	J.	J.	NNP
40318	5948	7	N.	N.	NNP
40318	5948	8	,	,	,
40318	5948	9	Flavor	Flavor	NNP
40318	5948	10	of	of	IN
40318	5948	11	Roquefort	Roquefort	NNP
40318	5948	12	cheese	cheese	NN
40318	5948	13	,	,	,
40318	5948	14	Jour	Jour	NNP
40318	5948	15	.	.	.
40318	5949	1	Agr	agr	RB
40318	5949	2	.	.	.
40318	5950	1	Research	research	NN
40318	5950	2	2	2	CD
40318	5950	3	(	(	-LRB-
40318	5950	4	1914	1914	CD
40318	5950	5	)	)	-RRB-
40318	5950	6	,	,	,
40318	5950	7	no	no	UH
40318	5950	8	.	.	.
40318	5951	1	1	1	LS
40318	5951	2	,	,	,
40318	5951	3	pages	page	VBZ
40318	5951	4	1	1	CD
40318	5951	5	-	-	SYM
40318	5951	6	14	14	CD
40318	5951	7	.	.	.
40318	5952	1	[	[	-LRB-
40318	5952	2	62	62	CD
40318	5952	3	]	]	-RRB-
40318	5952	4	Wis.	Wisconsin	NNP
40318	5952	5	Cheese	cheese	NN
40318	5952	6	-	-	HYPH
40318	5952	7	makers	maker	NNS
40318	5952	8	Assoc	Assoc	NNP
40318	5952	9	.	.	.
40318	5952	10	,	,	,
40318	5952	11	12th	12th	JJ
40318	5952	12	Annual	Annual	NNP
40318	5952	13	Meeting	Meeting	NNP
40318	5952	14	and	and	CC
40318	5952	15	Report	Report	NNP
40318	5952	16	,	,	,
40318	5952	17	1906	1906	CD
40318	5952	18	,	,	,
40318	5952	19	page	page	NN
40318	5952	20	xxviii	xxviii	NN
40318	5952	21	.	.	.
40318	5953	1	[	[	-LRB-
40318	5953	2	63	63	CD
40318	5953	3	]	]	-RRB-
40318	5953	4	Currie	Currie	NNP
40318	5953	5	,	,	,
40318	5953	6	J.	J.	NNP
40318	5953	7	N.	N.	NNP
40318	5953	8	,	,	,
40318	5953	9	The	the	DT
40318	5953	10	relation	relation	NN
40318	5953	11	of	of	IN
40318	5953	12	composition	composition	NN
40318	5953	13	to	to	IN
40318	5953	14	quality	quality	NN
40318	5953	15	in	in	IN
40318	5953	16	cheese	cheese	NN
40318	5953	17	,	,	,
40318	5953	18	American	American	NNP
40318	5953	19	Food	Food	NNP
40318	5953	20	Jour	Jour	NNP
40318	5953	21	.	.	.
40318	5954	1	11	11	CD
40318	5954	2	(	(	-LRB-
40318	5954	3	1916	1916	CD
40318	5954	4	)	)	-RRB-
40318	5954	5	,	,	,
40318	5954	6	no	no	UH
40318	5954	7	.	.	.
40318	5955	1	9	9	CD
40318	5955	2	,	,	,
40318	5955	3	page	page	NN
40318	5955	4	458	458	CD
40318	5955	5	.	.	.
40318	5956	1	See	see	VB
40318	5956	2	also	also	RB
40318	5956	3	Dox	Dox	NNP
40318	5956	4	on	on	IN
40318	5956	5	the	the	DT
40318	5956	6	True	True	NNP
40318	5956	7	Composition	Composition	NNP
40318	5956	8	of	of	IN
40318	5956	9	Roquefort	Roquefort	NNP
40318	5956	10	Cheese	Cheese	NNP
40318	5956	11	,	,	,
40318	5956	12	Ztsch	Ztsch	NNP
40318	5956	13	.	.	.
40318	5957	1	Untersuch	untersuch	JJ
40318	5957	2	.	.	.
40318	5958	1	Nahr	nahr	UH
40318	5958	2	.	.	.
40318	5959	1	u.	u.	NNP
40318	5959	2	Genussmtl	Genussmtl	NNP
40318	5959	3	.	.	.
40318	5960	1	22	22	CD
40318	5960	2	(	(	-LRB-
40318	5960	3	1911	1911	CD
40318	5960	4	)	)	-RRB-
40318	5960	5	,	,	,
40318	5960	6	pages	page	VBZ
40318	5960	7	239	239	CD
40318	5960	8	-	-	SYM
40318	5960	9	242	242	CD
40318	5960	10	.	.	.
40318	5961	1	[	[	-LRB-
40318	5961	2	64	64	CD
40318	5961	3	]	]	-RRB-
40318	5961	4	Thom	Thom	NNP
40318	5961	5	,	,	,
40318	5961	6	C.	C.	NNP
40318	5961	7	,	,	,
40318	5961	8	and	and	CC
40318	5961	9	Matheson	Matheson	NNP
40318	5961	10	,	,	,
40318	5961	11	K.	K.	NNP
40318	5961	12	J.	J.	NNP
40318	5961	13	,	,	,
40318	5961	14	Biology	Biology	NNP
40318	5961	15	of	of	IN
40318	5961	16	Roquefort	Roquefort	NNP
40318	5961	17	cheese	cheese	NN
40318	5961	18	,	,	,
40318	5961	19	Storrs	Storrs	NNP
40318	5961	20	Exp	Exp	NNP
40318	5961	21	.	.	.
40318	5962	1	Sta	Sta	NNP
40318	5962	2	.	.	.
40318	5963	1	Bul	Bul	NNP
40318	5963	2	.	.	.
40318	5964	1	79	79	CD
40318	5964	2	,	,	,
40318	5964	3	pages	page	VBZ
40318	5964	4	335	335	CD
40318	5964	5	-	-	SYM
40318	5964	6	347	347	CD
40318	5964	7	,	,	,
40318	5964	8	1914	1914	CD
40318	5964	9	.	.	.
40318	5965	1	[	[	-LRB-
40318	5965	2	65	65	CD
40318	5965	3	]	]	-RRB-
40318	5965	4	Currie	Currie	NNP
40318	5965	5	,	,	,
40318	5965	6	J.	J.	NNP
40318	5965	7	N.	N.	NNP
40318	5965	8	,	,	,
40318	5965	9	Flavor	Flavor	NNP
40318	5965	10	of	of	IN
40318	5965	11	Roquefort	Roquefort	NNP
40318	5965	12	cheese	cheese	NN
40318	5965	13	,	,	,
40318	5965	14	Jour	Jour	NNP
40318	5965	15	.	.	.
40318	5966	1	Agr	agr	RB
40318	5966	2	.	.	.
40318	5967	1	Research	research	NN
40318	5967	2	,	,	,
40318	5967	3	2	2	CD
40318	5967	4	(	(	-LRB-
40318	5967	5	1914	1914	CD
40318	5967	6	)	)	-RRB-
40318	5967	7	,	,	,
40318	5967	8	1	1	CD
40318	5967	9	,	,	,
40318	5967	10	pages	page	VBZ
40318	5967	11	1	1	CD
40318	5967	12	-	-	SYM
40318	5967	13	14	14	CD
40318	5967	14	,	,	,
40318	5967	15	Washington	Washington	NNP
40318	5967	16	.	.	.
40318	5968	1	[	[	-LRB-
40318	5968	2	66	66	CD
40318	5968	3	]	]	-RRB-
40318	5968	4	Dox	Dox	NNP
40318	5968	5	,	,	,
40318	5968	6	A.	a.	NN
40318	5968	7	W.	W.	NNP
40318	5968	8	,	,	,
40318	5968	9	Die	Die	NNP
40318	5968	10	Zusammensetzung	Zusammensetzung	NNP
40318	5968	11	des	des	NNP
40318	5968	12	echten	echten	NNP
40318	5968	13	Roquefort	Roquefort	NNP
40318	5968	14	-	-	HYPH
40318	5968	15	Käses	Käses	NNP
40318	5968	16	,	,	,
40318	5968	17	in	in	IN
40318	5968	18	Ztschr	Ztschr	NNP
40318	5968	19	.	.	.
40318	5969	1	Untersuch	untersuch	JJ
40318	5969	2	.	.	.
40318	5970	1	Nahr	nahr	UH
40318	5970	2	.	.	.
40318	5971	1	u.	u.	NNP
40318	5971	2	Genussmtl	Genussmtl	NNP
40318	5971	3	.	.	.
40318	5972	1	Bd	Bd	NNP
40318	5972	2	.	.	.
40318	5973	1	22	22	CD
40318	5973	2	,	,	,
40318	5973	3	Heft	Heft	NNP
40318	5973	4	.	.	.
40318	5974	1	4	4	LS
40318	5974	2	,	,	,
40318	5974	3	pages	page	VBZ
40318	5974	4	239	239	CD
40318	5974	5	-	-	SYM
40318	5974	6	242	242	CD
40318	5974	7	,	,	,
40318	5974	8	1911	1911	CD
40318	5974	9	.	.	.
40318	5975	1	[	[	-LRB-
40318	5975	2	67	67	CD
40318	5975	3	]	]	-RRB-
40318	5975	4	Marre	Marre	NNP
40318	5975	5	,	,	,
40318	5975	6	E.	E.	NNP
40318	5975	7	,	,	,
40318	5975	8	Le	Le	NNP
40318	5975	9	Roquefort	Roquefort	NNP
40318	5975	10	,	,	,
40318	5975	11	Rodez	Rodez	NNP
40318	5975	12	,	,	,
40318	5975	13	1906	1906	CD
40318	5975	14	.	.	.
40318	5976	1	This	this	DT
40318	5976	2	is	be	VBZ
40318	5976	3	the	the	DT
40318	5976	4	authoritative	authoritative	JJ
40318	5976	5	monograph	monograph	NN
40318	5976	6	on	on	IN
40318	5976	7	Roquefort	Roquefort	NNP
40318	5976	8	cheese	cheese	NN
40318	5976	9	problems	problem	NNS
40318	5976	10	.	.	.
40318	5977	1	[	[	-LRB-
40318	5977	2	68	68	CD
40318	5977	3	]	]	-RRB-
40318	5977	4	Reported	report	VBN
40318	5977	5	on	on	IN
40318	5977	6	the	the	DT
40318	5977	7	word	word	NN
40318	5977	8	of	of	IN
40318	5977	9	Prof.	Prof.	NNP
40318	5977	10	Fleischmann	Fleischmann	NNP
40318	5977	11	.	.	.
40318	5978	1	[	[	-LRB-
40318	5978	2	69	69	CD
40318	5978	3	]	]	-RRB-
40318	5978	4	Thom	Thom	NNP
40318	5978	5	,	,	,
40318	5978	6	C.	C.	NNP
40318	5978	7	,	,	,
40318	5978	8	J.	J.	NNP
40318	5978	9	N.	N.	NNP
40318	5978	10	Currie	Currie	NNP
40318	5978	11	and	and	CC
40318	5978	12	K.	K.	NNP
40318	5978	13	J.	J.	NNP
40318	5978	14	Matheson	Matheson	NNP
40318	5978	15	,	,	,
40318	5978	16	Studies	Studies	NNPS
40318	5978	17	relating	relate	VBG
40318	5978	18	to	to	IN
40318	5978	19	the	the	DT
40318	5978	20	Roquefort	Roquefort	NNP
40318	5978	21	and	and	CC
40318	5978	22	Camembert	Camembert	NNP
40318	5978	23	types	type	NNS
40318	5978	24	of	of	IN
40318	5978	25	cheese	cheese	NN
40318	5978	26	,	,	,
40318	5978	27	Storrs	Storrs	NNP
40318	5978	28	Exp	Exp	NNP
40318	5978	29	.	.	.
40318	5979	1	Sta	Sta	NNP
40318	5979	2	.	.	.
40318	5980	1	Bul	Bul	NNP
40318	5980	2	.	.	.
40318	5981	1	79	79	CD
40318	5981	2	,	,	,
40318	5981	3	pages	page	VBZ
40318	5981	4	335	335	CD
40318	5981	5	-	-	SYM
40318	5981	6	394	394	CD
40318	5981	7	,	,	,
40318	5981	8	1914	1914	CD
40318	5981	9	.	.	.
40318	5982	1	[	[	-LRB-
40318	5982	2	70	70	CD
40318	5982	3	]	]	-RRB-
40318	5982	4	Thom	Thom	NNP
40318	5982	5	,	,	,
40318	5982	6	C.	C.	NNP
40318	5982	7	,	,	,
40318	5982	8	U.	U.	NNP
40318	5982	9	S.	S.	NNP
40318	5982	10	Dept	Dept	NNP
40318	5982	11	.	.	.
40318	5983	1	Agr	agr	RB
40318	5983	2	.	.	.
40318	5984	1	Bur	bur	VB
40318	5984	2	.	.	.
40318	5985	1	An	an	DT
40318	5985	2	.	.	.
40318	5986	1	Ind.	Indiana	NNP
40318	5987	1	Bul	Bul	NNP
40318	5987	2	.	.	.
40318	5988	1	82	82	CD
40318	5988	2	,	,	,
40318	5988	3	1905	1905	CD
40318	5988	4	.	.	.
40318	5989	1	[	[	-LRB-
40318	5989	2	71	71	CD
40318	5989	3	]	]	-RRB-
40318	5989	4	Thom	Thom	NNP
40318	5989	5	,	,	,
40318	5989	6	C.	C.	NNP
40318	5989	7	,	,	,
40318	5989	8	The	the	DT
40318	5989	9	salt	salt	NN
40318	5989	10	factor	factor	NN
40318	5989	11	in	in	IN
40318	5989	12	the	the	DT
40318	5989	13	mold	mold	NN
40318	5989	14	ripened	ripen	VBD
40318	5989	15	cheeses	cheese	NNS
40318	5989	16	,	,	,
40318	5989	17	Storrs	Storrs	NNP
40318	5989	18	Exp	Exp	NNP
40318	5989	19	.	.	.
40318	5990	1	Sta	Sta	NNP
40318	5990	2	.	.	.
40318	5991	1	Bul	Bul	NNP
40318	5991	2	.	.	.
40318	5992	1	79	79	CD
40318	5992	2	,	,	,
40318	5992	3	pages	page	VBZ
40318	5992	4	387	387	CD
40318	5992	5	-	-	SYM
40318	5992	6	394	394	CD
40318	5992	7	,	,	,
40318	5992	8	1914	1914	CD
40318	5992	9	.	.	.
40318	5993	1	[	[	-LRB-
40318	5993	2	72	72	CD
40318	5993	3	]	]	-RRB-
40318	5993	4	Thom	Thom	NNP
40318	5993	5	,	,	,
40318	5993	6	C.	C.	NNP
40318	5993	7	,	,	,
40318	5993	8	and	and	CC
40318	5993	9	Currie	Currie	NNP
40318	5993	10	,	,	,
40318	5993	11	J.	J.	NNP
40318	5993	12	N.	N.	NNP
40318	5993	13	,	,	,
40318	5993	14	The	the	DT
40318	5993	15	dominance	dominance	NN
40318	5993	16	of	of	IN
40318	5993	17	Roquefort	Roquefort	NNP
40318	5993	18	mold	mold	NN
40318	5993	19	in	in	IN
40318	5993	20	cheese	cheese	NN
40318	5993	21	,	,	,
40318	5993	22	Jour	Jour	NNP
40318	5993	23	.	.	.
40318	5994	1	Biol	Biol	NNP
40318	5994	2	.	.	.
40318	5995	1	Chem	Chem	NNP
40318	5995	2	.	.	.
40318	5996	1	15	15	CD
40318	5996	2	(	(	-LRB-
40318	5996	3	1913	1913	CD
40318	5996	4	)	)	-RRB-
40318	5996	5	,	,	,
40318	5996	6	no	no	UH
40318	5996	7	.	.	.
40318	5997	1	2	2	LS
40318	5997	2	,	,	,
40318	5997	3	pages	page	VBZ
40318	5997	4	247	247	CD
40318	5997	5	-	-	SYM
40318	5997	6	258	258	CD
40318	5997	7	.	.	.
40318	5998	1	[	[	-LRB-
40318	5998	2	73	73	CD
40318	5998	3	]	]	-RRB-
40318	5998	4	Currie	Currie	NNP
40318	5998	5	,	,	,
40318	5998	6	J.	J.	NNP
40318	5998	7	N.	N.	NNP
40318	5998	8	,	,	,
40318	5998	9	The	the	DT
40318	5998	10	composition	composition	NN
40318	5998	11	of	of	IN
40318	5998	12	Roquefort	Roquefort	NNP
40318	5998	13	cheese	cheese	NN
40318	5998	14	fat	fat	NN
40318	5998	15	,	,	,
40318	5998	16	Jour	Jour	NNP
40318	5998	17	.	.	.
40318	5999	1	Agr	agr	RB
40318	5999	2	.	.	.
40318	6000	1	Research	research	NN
40318	6000	2	,	,	,
40318	6000	3	2	2	CD
40318	6000	4	(	(	-LRB-
40318	6000	5	1914	1914	CD
40318	6000	6	)	)	-RRB-
40318	6000	7	,	,	,
40318	6000	8	6	6	CD
40318	6000	9	,	,	,
40318	6000	10	pages	page	VBZ
40318	6000	11	429	429	CD
40318	6000	12	-	-	SYM
40318	6000	13	434	434	CD
40318	6000	14	.	.	.
40318	6001	1	[	[	-LRB-
40318	6001	2	74	74	CD
40318	6001	3	]	]	-RRB-
40318	6001	4	Thom	Thom	NNP
40318	6001	5	,	,	,
40318	6001	6	C.	C.	NNP
40318	6001	7	,	,	,
40318	6001	8	Soft	soft	JJ
40318	6001	9	cheese	cheese	NN
40318	6001	10	studies	study	NNS
40318	6001	11	in	in	IN
40318	6001	12	Europe	Europe	NNP
40318	6001	13	,	,	,
40318	6001	14	U.	U.	NNP
40318	6001	15	S.	S.	NNP
40318	6001	16	Dept	Dept	NNP
40318	6001	17	.	.	.
40318	6002	1	Agr	agr	RB
40318	6002	2	.	.	.
40318	6003	1	Bur	bur	VB
40318	6003	2	.	.	.
40318	6004	1	An	an	DT
40318	6004	2	.	.	.
40318	6005	1	Ind.	Indiana	NNP
40318	6006	1	Rept	Rept	NNP
40318	6006	2	.	.	.
40318	6007	1	22	22	CD
40318	6007	2	,	,	,
40318	6007	3	pages	page	VBZ
40318	6007	4	79	79	CD
40318	6007	5	-	-	SYM
40318	6007	6	109	109	CD
40318	6007	7	,	,	,
40318	6007	8	1905	1905	CD
40318	6007	9	.	.	.
40318	6008	1	[	[	-LRB-
40318	6008	2	75	75	CD
40318	6008	3	]	]	-RRB-
40318	6008	4	Frestadius	Frestadius	NNP
40318	6008	5	,	,	,
40318	6008	6	A.	a.	NN
40318	6008	7	,	,	,
40318	6008	8	Nord	Nord	NNP
40318	6008	9	.	.	.
40318	6009	1	Mejeri	Mejeri	NNP
40318	6009	2	Tid	Tid	NNP
40318	6009	3	.	.	.
40318	6010	1	17	17	CD
40318	6010	2	(	(	-LRB-
40318	6010	3	1912	1912	CD
40318	6010	4	)	)	-RRB-
40318	6010	5	,	,	,
40318	6010	6	14	14	CD
40318	6010	7	,	,	,
40318	6010	8	page	page	NN
40318	6010	9	159	159	CD
40318	6010	10	,	,	,
40318	6010	11	Abs	abs	NN
40318	6010	12	.	.	.
40318	6011	1	N.	N.	NNP
40318	6011	2	Y.	Y.	NNP
40318	6012	1	Produce	produce	VB
40318	6012	2	Rev.	Rev.	NNP
40318	6013	1	34	34	CD
40318	6013	2	(	(	-LRB-
40318	6013	3	1912	1912	CD
40318	6013	4	)	)	-RRB-
40318	6013	5	,	,	,
40318	6013	6	2	2	CD
40318	6013	7	,	,	,
40318	6013	8	page	page	NN
40318	6013	9	54	54	CD
40318	6013	10	,	,	,
40318	6013	11	and	and	CC
40318	6013	12	Cutting	Cutting	NNP
40318	6013	13	,	,	,
40318	6013	14	W.	W.	NNP
40318	6013	15	B.	B.	NNP
40318	6013	16	,	,	,
40318	6013	17	The	the	DT
40318	6013	18	use	use	NN
40318	6013	19	of	of	IN
40318	6013	20	baritine	baritine	NN
40318	6013	21	in	in	IN
40318	6013	22	cheese	cheese	NN
40318	6013	23	rinds	rind	NNS
40318	6013	24	,	,	,
40318	6013	25	Mo.	Mo.	NNP
40318	6014	1	Commerce	Commerce	NNP
40318	6014	2	and	and	CC
40318	6014	3	Trade	Trade	NNP
40318	6014	4	Repts	Repts	NNPS
40318	6014	5	.	.	.
40318	6015	1	1908	1908	CD
40318	6015	2	,	,	,
40318	6015	3	337	337	CD
40318	6015	4	,	,	,
40318	6015	5	page	page	NN
40318	6015	6	144	144	CD
40318	6015	7	,	,	,
40318	6015	8	also	also	RB
40318	6015	9	in	in	IN
40318	6015	10	Practical	Practical	NNP
40318	6015	11	Dairyman	Dairyman	NNP
40318	6015	12	,	,	,
40318	6015	13	2	2	CD
40318	6015	14	(	(	-LRB-
40318	6015	15	1908	1908	CD
40318	6015	16	)	)	-RRB-
40318	6015	17	,	,	,
40318	6015	18	7	7	CD
40318	6015	19	,	,	,
40318	6015	20	page	page	NN
40318	6015	21	76	76	CD
40318	6015	22	.	.	.
40318	6016	1	[	[	-LRB-
40318	6016	2	76	76	CD
40318	6016	3	]	]	-RRB-
40318	6016	4	Stilton	Stilton	NNP
40318	6016	5	Cheese	Cheese	NNP
40318	6016	6	--	--	:
40318	6016	7	J.	J.	NNP
40318	6016	8	P.	P.	NNP
40318	6016	9	Sheldon	Sheldon	NNP
40318	6016	10	--	--	:
40318	6016	11	from	from	IN
40318	6016	12	abs	abs	NN
40318	6016	13	.	.	.
40318	6017	1	by	by	IN
40318	6017	2	New	New	NNP
40318	6017	3	York	York	NNP
40318	6017	4	Produce	Produce	NNP
40318	6017	5	Rev.	Rev.	NNP
40318	6018	1	28	28	CD
40318	6018	2	(	(	-LRB-
40318	6018	3	June	June	NNP
40318	6018	4	16	16	CD
40318	6018	5	,	,	,
40318	6018	6	1909	1909	CD
40318	6018	7	)	)	-RRB-
40318	6018	8	,	,	,
40318	6018	9	no	no	UH
40318	6018	10	.	.	.
40318	6019	1	8	8	CD
40318	6019	2	,	,	,
40318	6019	3	pages	page	VBZ
40318	6019	4	362	362	CD
40318	6019	5	-	-	SYM
40318	6019	6	363	363	CD
40318	6019	7	.	.	.
40318	6020	1	Stilton	Stilton	NNP
40318	6020	2	is	be	VBZ
40318	6020	3	said	say	VBN
40318	6020	4	to	to	TO
40318	6020	5	have	have	VB
40318	6020	6	originated	originate	VBN
40318	6020	7	with	with	IN
40318	6020	8	Mrs.	Mrs.	NNP
40318	6020	9	Paulet	Paulet	NNP
40318	6020	10	,	,	,
40318	6020	11	Wymondham	Wymondham	NNP
40318	6020	12	,	,	,
40318	6020	13	Co.	Co.	NNP
40318	6020	14	of	of	IN
40318	6020	15	Leicester	Leicester	NNP
40318	6020	16	,	,	,
40318	6020	17	and	and	CC
40318	6020	18	to	to	TO
40318	6020	19	have	have	VB
40318	6020	20	been	be	VBN
40318	6020	21	sold	sell	VBN
40318	6020	22	by	by	IN
40318	6020	23	her	-PRON-	PRP$
40318	6020	24	brother	brother	NN
40318	6020	25	--	--	:
40318	6020	26	Host	host	NN
40318	6020	27	of	of	IN
40318	6020	28	the	the	DT
40318	6020	29	"	"	``
40318	6020	30	Bill	Bill	NNP
40318	6020	31	"	"	''
40318	6020	32	at	at	IN
40318	6020	33	Stilton	Stilton	NNP
40318	6020	34	from	from	IN
40318	6020	35	which	which	WDT
40318	6020	36	village	village	NN
40318	6020	37	it	-PRON-	PRP
40318	6020	38	derived	derive	VBD
40318	6020	39	its	-PRON-	PRP$
40318	6020	40	name	name	NN
40318	6020	41	.	.	.
40318	6021	1	[	[	-LRB-
40318	6021	2	77	77	CD
40318	6021	3	]	]	-RRB-
40318	6021	4	Percival	Percival	NNP
40318	6021	5	,	,	,
40318	6021	6	J.	J.	NNP
40318	6021	7	,	,	,
40318	6021	8	and	and	CC
40318	6021	9	G.	G.	NNP
40318	6021	10	Heather	Heather	NNP
40318	6021	11	Mason	Mason	NNP
40318	6021	12	,	,	,
40318	6021	13	The	the	DT
40318	6021	14	microflora	microflora	NN
40318	6021	15	of	of	IN
40318	6021	16	Stilton	Stilton	NNP
40318	6021	17	cheese	cheese	NN
40318	6021	18	,	,	,
40318	6021	19	Jour	Jour	NNP
40318	6021	20	.	.	.
40318	6022	1	Agr	agr	RB
40318	6022	2	.	.	.
40318	6023	1	Sci	Sci	NNP
40318	6023	2	.	.	.
40318	6024	1	5	5	CD
40318	6024	2	(	(	-LRB-
40318	6024	3	1913	1913	CD
40318	6024	4	)	)	-RRB-
40318	6024	5	,	,	,
40318	6024	6	part	part	NN
40318	6024	7	2	2	CD
40318	6024	8	,	,	,
40318	6024	9	pages	page	VBZ
40318	6024	10	222	222	CD
40318	6024	11	-	-	SYM
40318	6024	12	229	229	CD
40318	6024	13	.	.	.
40318	6025	1	See	see	VB
40318	6025	2	also	also	RB
40318	6025	3	Thom	Thom	NNP
40318	6025	4	,	,	,
40318	6025	5	C.	C.	NNP
40318	6025	6	,	,	,
40318	6025	7	Soft	soft	JJ
40318	6025	8	cheese	cheese	NN
40318	6025	9	studies	study	NNS
40318	6025	10	in	in	IN
40318	6025	11	Europe	Europe	NNP
40318	6025	12	,	,	,
40318	6025	13	U.	U.	NNP
40318	6025	14	S.	S.	NNP
40318	6025	15	Dept	Dept	NNP
40318	6025	16	.	.	.
40318	6026	1	Agr	agr	RB
40318	6026	2	.	.	.
40318	6027	1	Bur	bur	VB
40318	6027	2	.	.	.
40318	6028	1	An	an	DT
40318	6028	2	.	.	.
40318	6029	1	Ind.	Indiana	NNP
40318	6030	1	Rept	Rept	NNP
40318	6030	2	.	.	.
40318	6031	1	22	22	CD
40318	6031	2	(	(	-LRB-
40318	6031	3	1905	1905	CD
40318	6031	4	)	)	-RRB-
40318	6031	5	,	,	,
40318	6031	6	pages	page	VBZ
40318	6031	7	79	79	CD
40318	6031	8	-	-	HYPH
40318	6031	9	109	109	CD
40318	6031	10	.	.	.
40318	6032	1	[	[	-LRB-
40318	6032	2	78	78	CD
40318	6032	3	]	]	-RRB-
40318	6032	4	Benson	Benson	NNP
40318	6032	5	,	,	,
40318	6032	6	Miles	Miles	NNP
40318	6032	7	,	,	,
40318	6032	8	in	in	IN
40318	6032	9	personal	personal	JJ
40318	6032	10	letter	letter	NN
40318	6032	11	from	from	IN
40318	6032	12	analyses	analysis	NNS
40318	6032	13	of	of	IN
40318	6032	14	cheeses	cheese	NNS
40318	6032	15	selected	select	VBN
40318	6032	16	for	for	IN
40318	6032	17	the	the	DT
40318	6032	18	purpose	purpose	NN
40318	6032	19	.	.	.
40318	6033	1	[	[	-LRB-
40318	6033	2	79	79	CD
40318	6033	3	]	]	-RRB-
40318	6033	4	Dean	Dean	NNP
40318	6033	5	,	,	,
40318	6033	6	H.	H.	NNP
40318	6033	7	H.	H.	NNP
40318	6033	8	,	,	,
40318	6033	9	The	the	DT
40318	6033	10	Creamery	Creamery	NNP
40318	6033	11	Journal	Journal	NNP
40318	6033	12	,	,	,
40318	6033	13	Nov.	November	NNP
40318	6033	14	1904	1904	CD
40318	6033	15	.	.	.
40318	6034	1	[	[	-LRB-
40318	6034	2	80	80	CD
40318	6034	3	]	]	-RRB-
40318	6034	4	N.	N.	NNP
40318	6034	5	Y.	Y.	NNP
40318	6035	1	Produce	produce	VB
40318	6035	2	Rev.	Rev.	NNP
40318	6036	1	etc	etc	FW
40318	6036	2	.	.	.
40318	6036	3	,	,	,
40318	6036	4	Vol	Vol	NNP
40318	6036	5	.	.	.
40318	6037	1	32	32	CD
40318	6037	2	,	,	,
40318	6037	3	no	no	UH
40318	6037	4	.	.	.
40318	6038	1	14	14	CD
40318	6038	2	,	,	,
40318	6038	3	page	page	NN
40318	6038	4	536	536	CD
40318	6038	5	.	.	.
40318	6039	1	[	[	-LRB-
40318	6039	2	81	81	CD
40318	6039	3	]	]	-RRB-
40318	6039	4	N.	N.	NNP
40318	6039	5	Y.	Y.	NNP
40318	6040	1	Produce	produce	VB
40318	6040	2	Rev.	Rev.	NNP
40318	6041	1	etc	etc	FW
40318	6041	2	.	.	.
40318	6041	3	,	,	,
40318	6041	4	Vol	Vol	NNP
40318	6041	5	.	.	.
40318	6042	1	30	30	CD
40318	6042	2	,	,	,
40318	6042	3	no	no	UH
40318	6042	4	.	.	.
40318	6043	1	5	5	CD
40318	6043	2	,	,	,
40318	6043	3	page	page	NN
40318	6043	4	188	188	CD
40318	6043	5	;	;	:
40318	6043	6	Vol	Vol	NNP
40318	6043	7	.	.	.
40318	6044	1	30	30	CD
40318	6044	2	,	,	,
40318	6044	3	no	no	UH
40318	6044	4	.	.	.
40318	6045	1	14	14	CD
40318	6045	2	,	,	,
40318	6045	3	page	page	NN
40318	6045	4	534	534	CD
40318	6045	5	;	;	:
40318	6045	6	Vol	Vol	NNP
40318	6045	7	.	.	.
40318	6046	1	31	31	CD
40318	6046	2	,	,	,
40318	6046	3	no	no	UH
40318	6046	4	.	.	.
40318	6047	1	5	5	CD
40318	6047	2	,	,	,
40318	6047	3	page	page	NN
40318	6047	4	182	182	CD
40318	6047	5	.	.	.
40318	6048	1	Marty	Marty	NNP
40318	6048	2	,	,	,
40318	6048	3	G.	G.	NNP
40318	6048	4	,	,	,
40318	6048	5	Brick	Brick	NNP
40318	6048	6	cheesemaking	cheesemaking	NN
40318	6048	7	,	,	,
40318	6048	8	Wis.	Wisconsin	NNP
40318	6048	9	Cheese	Cheese	NNP
40318	6048	10	-	-	HYPH
40318	6048	11	makers	maker	NNS
40318	6048	12	Assoc	Assoc	NNP
40318	6048	13	.	.	.
40318	6048	14	,	,	,
40318	6048	15	15th	15th	JJ
40318	6048	16	Annual	Annual	NNP
40318	6048	17	Meeting	Meeting	NNP
40318	6048	18	,	,	,
40318	6048	19	1907	1907	CD
40318	6048	20	,	,	,
40318	6048	21	page	page	NN
40318	6048	22	66	66	CD
40318	6048	23	.	.	.
40318	6049	1	Wuethrich	Wuethrich	NNP
40318	6049	2	,	,	,
40318	6049	3	F.	F.	NNP
40318	6049	4	,	,	,
40318	6049	5	The	the	DT
40318	6049	6	manufacture	manufacture	NN
40318	6049	7	of	of	IN
40318	6049	8	Brick	Brick	NNP
40318	6049	9	cheese	cheese	NN
40318	6049	10	,	,	,
40318	6049	11	Wis.	Wisconsin	NNP
40318	6049	12	Cheese	Cheese	NNP
40318	6049	13	-	-	HYPH
40318	6049	14	makers	maker	NNS
40318	6049	15	Assoc	Assoc	NNP
40318	6049	16	.	.	.
40318	6049	17	,	,	,
40318	6049	18	14th	14th	JJ
40318	6049	19	Annual	Annual	NNP
40318	6049	20	Meeting	Meeting	NNP
40318	6049	21	,	,	,
40318	6049	22	1906	1906	CD
40318	6049	23	,	,	,
40318	6049	24	page	page	NN
40318	6049	25	50	50	CD
40318	6049	26	.	.	.
40318	6050	1	Schenk	Schenk	NNP
40318	6050	2	,	,	,
40318	6050	3	C.	C.	NNP
40318	6050	4	,	,	,
40318	6050	5	Brick	Brick	NNP
40318	6050	6	cheesemaking	cheesemaking	NN
40318	6050	7	,	,	,
40318	6050	8	Wis.	Wisconsin	NNP
40318	6050	9	Cheese	Cheese	NNP
40318	6050	10	-	-	HYPH
40318	6050	11	makers	maker	NNS
40318	6050	12	Assoc	Assoc	NNP
40318	6050	13	.	.	.
40318	6050	14	,	,	,
40318	6050	15	13th	13th	JJ
40318	6050	16	Annual	Annual	NNP
40318	6050	17	Meeting	Meeting	NNP
40318	6050	18	,	,	,
40318	6050	19	1905	1905	CD
40318	6050	20	,	,	,
40318	6050	21	page	page	NN
40318	6050	22	38	38	CD
40318	6050	23	.	.	.
40318	6051	1	[	[	-LRB-
40318	6051	2	82	82	CD
40318	6051	3	]	]	-RRB-
40318	6051	4	Doane	Doane	NNP
40318	6051	5	,	,	,
40318	6051	6	C.	C.	NNP
40318	6051	7	F.	F.	NNP
40318	6051	8	,	,	,
40318	6051	9	and	and	CC
40318	6051	10	H.	H.	NNP
40318	6051	11	W.	W.	NNP
40318	6051	12	Lawson	Lawson	NNP
40318	6051	13	,	,	,
40318	6051	14	Varieties	Varieties	NNP
40318	6051	15	of	of	IN
40318	6051	16	cheese	cheese	NN
40318	6051	17	,	,	,
40318	6051	18	descriptions	description	NNS
40318	6051	19	and	and	CC
40318	6051	20	analysis	analysis	NN
40318	6051	21	,	,	,
40318	6051	22	U.	U.	NNP
40318	6051	23	S.	S.	NNP
40318	6051	24	Dept	Dept	NNP
40318	6051	25	.	.	.
40318	6052	1	Agr	agr	RB
40318	6052	2	.	.	.
40318	6053	1	Bur	bur	VB
40318	6053	2	.	.	.
40318	6054	1	of	of	IN
40318	6054	2	An	an	DT
40318	6054	3	.	.	.
40318	6055	1	Ind.	Indiana	NNP
40318	6056	1	Bul	Bul	NNP
40318	6056	2	.	.	.
40318	6057	1	146	146	CD
40318	6057	2	,	,	,
40318	6057	3	1911	1911	CD
40318	6057	4	.	.	.
40318	6058	1	[	[	-LRB-
40318	6058	2	83	83	CD
40318	6058	3	]	]	-RRB-
40318	6058	4	Ligeon	Ligeon	NNP
40318	6058	5	,	,	,
40318	6058	6	X.	X.	NNP
40318	6058	7	,	,	,
40318	6058	8	Herstellung	Herstellung	NNP
40318	6058	9	des	des	NNP
40318	6058	10	Port	Port	NNP
40318	6058	11	Salut	Salut	NNP
40318	6058	12	Käses	Käses	NNPS
40318	6058	13	,	,	,
40318	6058	14	Milchztg	Milchztg	NNP
40318	6058	15	.	.	.
40318	6059	1	38	38	CD
40318	6059	2	(	(	-LRB-
40318	6059	3	1909	1909	CD
40318	6059	4	)	)	-RRB-
40318	6059	5	,	,	,
40318	6059	6	no	no	UH
40318	6059	7	.	.	.
40318	6060	1	39	39	CD
40318	6060	2	,	,	,
40318	6060	3	pages	page	VBZ
40318	6060	4	459	459	CD
40318	6060	5	-	-	SYM
40318	6060	6	460	460	CD
40318	6060	7	.	.	.
40318	6061	1	[	[	-LRB-
40318	6061	2	84	84	CD
40318	6061	3	]	]	-RRB-
40318	6061	4	These	these	DT
40318	6061	5	paragraphs	paragraph	NNS
40318	6061	6	were	be	VBD
40318	6061	7	taken	take	VBN
40318	6061	8	from	from	IN
40318	6061	9	N.	N.	NNP
40318	6061	10	Y.	Y.	NNP
40318	6061	11	Exp	Exp	NNP
40318	6061	12	.	.	.
40318	6062	1	Sta	Sta	NNP
40318	6062	2	.	.	.
40318	6063	1	Bul	Bul	NNP
40318	6063	2	.	.	.
40318	6064	1	56	56	CD
40318	6064	2	,	,	,
40318	6064	3	Experiments	experiment	NNS
40318	6064	4	in	in	IN
40318	6064	5	the	the	DT
40318	6064	6	manufacture	manufacture	NN
40318	6064	7	of	of	IN
40318	6064	8	cheese	cheese	NN
40318	6064	9	;	;	:
40318	6064	10	Part	Part	NNP
40318	6064	11	I.	I.	NNP
40318	6065	1	The	the	DT
40318	6065	2	manufacture	manufacture	NN
40318	6065	3	of	of	IN
40318	6065	4	Edam	Edam	NNP
40318	6065	5	cheese	cheese	NN
40318	6065	6	,	,	,
40318	6065	7	1893	1893	CD
40318	6065	8	.	.	.
40318	6066	1	See	see	VB
40318	6066	2	also	also	RB
40318	6066	3	,	,	,
40318	6066	4	Haecker	Haecker	NNP
40318	6066	5	,	,	,
40318	6066	6	T.	T.	NNP
40318	6066	7	L.	L.	NNP
40318	6066	8	,	,	,
40318	6066	9	Experiments	Experiments	NNPS
40318	6066	10	in	in	IN
40318	6066	11	the	the	DT
40318	6066	12	manufacture	manufacture	NN
40318	6066	13	of	of	IN
40318	6066	14	cheese	cheese	NN
40318	6066	15	,	,	,
40318	6066	16	Minn.	Minnesota	NNP
40318	6066	17	Exp	Exp	NNP
40318	6066	18	.	.	.
40318	6067	1	Sta	Sta	NNP
40318	6067	2	.	.	.
40318	6068	1	Bul	Bul	NNP
40318	6068	2	.	.	.
40318	6069	1	35	35	CD
40318	6069	2	,	,	,
40318	6069	3	1894	1894	CD
40318	6069	4	.	.	.
40318	6070	1	[	[	-LRB-
40318	6070	2	85	85	CD
40318	6070	3	]	]	-RRB-
40318	6070	4	Boekhout	Boekhout	NNP
40318	6070	5	,	,	,
40318	6070	6	F.	F.	NNP
40318	6070	7	W.	W.	NNP
40318	6070	8	J.	J.	NNP
40318	6070	9	,	,	,
40318	6070	10	and	and	CC
40318	6070	11	J.	J.	NNP
40318	6070	12	J.	J.	NNP
40318	6070	13	O.	O.	NNP
40318	6070	14	de	de	NNP
40318	6070	15	Vries	Vries	NNP
40318	6070	16	,	,	,
40318	6070	17	Cracking	Cracking	NNP
40318	6070	18	of	of	IN
40318	6070	19	Edam	Edam	NNP
40318	6070	20	,	,	,
40318	6070	21	Verslag	Verslag	NNP
40318	6070	22	.	.	.
40318	6071	1	Landbouwk	Landbouwk	NNP
40318	6071	2	.	.	.
40318	6072	1	Onderzoek	onderzoek	JJ
40318	6072	2	.	.	.
40318	6073	1	Rykslandboupoefstat	rykslandboupoefstat	NN
40318	6073	2	.	.	.
40318	6074	1	(	(	-LRB-
40318	6074	2	Netherlands	Netherlands	NNP
40318	6074	3	)	)	-RRB-
40318	6074	4	,	,	,
40318	6074	5	20	20	CD
40318	6074	6	(	(	-LRB-
40318	6074	7	1917	1917	CD
40318	6074	8	)	)	-RRB-
40318	6074	9	,	,	,
40318	6074	10	pages	page	VBZ
40318	6074	11	71	71	CD
40318	6074	12	-	-	SYM
40318	6074	13	78	78	CD
40318	6074	14	,	,	,
40318	6074	15	fig	fig	NN
40318	6074	16	.	.	.
40318	6075	1	1	1	LS
40318	6075	2	.	.	.
40318	6076	1	Boekhout	Boekhout	NNP
40318	6076	2	,	,	,
40318	6076	3	F.	F.	NNP
40318	6076	4	W.	W.	NNP
40318	6076	5	F.	F.	NNP
40318	6076	6	,	,	,
40318	6076	7	and	and	CC
40318	6076	8	J.	J.	NNP
40318	6076	9	J.	J.	NNP
40318	6076	10	O.	O.	NNP
40318	6076	11	de	de	NNP
40318	6076	12	Vries	Vries	NNP
40318	6076	13	,	,	,
40318	6076	14	Sur	Sur	NNP
40318	6076	15	le	le	FW
40318	6076	16	défaut	défaut	NN
40318	6076	17	"	"	``
40318	6076	18	Knijpers	Knijpers	NNPS
40318	6076	19	"	"	''
40318	6076	20	dans	dan	NNS
40318	6076	21	le	le	VBP
40318	6076	22	fromage	fromage	NN
40318	6076	23	d'Edam	d'Edam	NNP
40318	6076	24	,	,	,
40318	6076	25	Rev.	Rev.	NNP
40318	6077	1	Gen.	Gen.	NNP
40318	6078	1	Lait	Lait	NNP
40318	6078	2	,	,	,
40318	6078	3	9	9	CD
40318	6078	4	(	(	-LRB-
40318	6078	5	1913	1913	CD
40318	6078	6	)	)	-RRB-
40318	6078	7	,	,	,
40318	6078	8	no	no	UH
40318	6078	9	.	.	.
40318	6079	1	18	18	CD
40318	6079	2	,	,	,
40318	6079	3	pages	page	VBZ
40318	6079	4	420	420	CD
40318	6079	5	-	-	SYM
40318	6079	6	427	427	CD
40318	6079	7	.	.	.
40318	6080	1	[	[	-LRB-
40318	6080	2	86	86	CD
40318	6080	3	]	]	-RRB-
40318	6080	4	Paragraphs	paragraph	NNS
40318	6080	5	taken	take	VBN
40318	6080	6	from	from	IN
40318	6080	7	N.	N.	NNP
40318	6080	8	Y.	Y.	NNP
40318	6080	9	Exp	Exp	NNP
40318	6080	10	.	.	.
40318	6081	1	Sta	Sta	NNP
40318	6081	2	.	.	.
40318	6082	1	Bul	Bul	NNP
40318	6082	2	.	.	.
40318	6083	1	56	56	CD
40318	6083	2	,	,	,
40318	6083	3	Experiments	experiment	NNS
40318	6083	4	in	in	IN
40318	6083	5	the	the	DT
40318	6083	6	manufacture	manufacture	NN
40318	6083	7	of	of	IN
40318	6083	8	cheese	cheese	NN
40318	6083	9	;	;	:
40318	6083	10	Part	Part	NNP
40318	6083	11	II	II	NNP
40318	6083	12	.	.	.
40318	6084	1	The	the	DT
40318	6084	2	manufacture	manufacture	NN
40318	6084	3	of	of	IN
40318	6084	4	Gouda	Gouda	NNP
40318	6084	5	cheese	cheese	NN
40318	6084	6	,	,	,
40318	6084	7	1893	1893	CD
40318	6084	8	.	.	.
40318	6085	1	See	see	VB
40318	6085	2	also	also	RB
40318	6085	3	,	,	,
40318	6085	4	Hayward	Hayward	NNP
40318	6085	5	,	,	,
40318	6085	6	H.	H.	NNP
40318	6085	7	,	,	,
40318	6085	8	Method	Method	NNP
40318	6085	9	of	of	IN
40318	6085	10	making	make	VBG
40318	6085	11	Gouda	Gouda	NNP
40318	6085	12	cheese	cheese	NN
40318	6085	13	,	,	,
40318	6085	14	Pa.	Pennsylvania	NNP
40318	6085	15	Exp	Exp	NNP
40318	6085	16	.	.	.
40318	6086	1	Sta	Sta	NNP
40318	6086	2	.	.	.
40318	6087	1	Rept	Rept	NNP
40318	6087	2	.	.	.
40318	6088	1	1890	1890	CD
40318	6088	2	,	,	,
40318	6088	3	pages	page	VBZ
40318	6088	4	79	79	CD
40318	6088	5	-	-	SYM
40318	6088	6	81	81	CD
40318	6088	7	,	,	,
40318	6088	8	and	and	CC
40318	6088	9	Haecker	Haecker	NNP
40318	6088	10	,	,	,
40318	6088	11	T.	T.	NNP
40318	6088	12	L.	L.	NNP
40318	6088	13	,	,	,
40318	6088	14	Experiments	Experiments	NNPS
40318	6088	15	in	in	IN
40318	6088	16	the	the	DT
40318	6088	17	manufacture	manufacture	NN
40318	6088	18	of	of	IN
40318	6088	19	cheese	cheese	NN
40318	6088	20	,	,	,
40318	6088	21	Minn.	Minnesota	NNP
40318	6088	22	Exp	Exp	NNP
40318	6088	23	.	.	.
40318	6089	1	Sta	Sta	NNP
40318	6089	2	.	.	.
40318	6090	1	Bul	Bul	NNP
40318	6090	2	.	.	.
40318	6091	1	35	35	CD
40318	6091	2	,	,	,
40318	6091	3	1894	1894	CD
40318	6091	4	,	,	,
40318	6091	5	and	and	CC
40318	6091	6	Monrad	Monrad	NNP
40318	6091	7	,	,	,
40318	6091	8	J.	J.	NNP
40318	6091	9	H.	H.	NNP
40318	6091	10	,	,	,
40318	6091	11	in	in	IN
40318	6091	12	N.	N.	NNP
40318	6091	13	Y.	Y.	NNP
40318	6092	1	Produce	produce	VB
40318	6092	2	Rev.	Rev.	NNP
40318	6093	1	25	25	CD
40318	6093	2	(	(	-LRB-
40318	6093	3	1907	1907	CD
40318	6093	4	)	)	-RRB-
40318	6093	5	,	,	,
40318	6093	6	no	no	UH
40318	6093	7	.	.	.
40318	6094	1	8	8	CD
40318	6094	2	,	,	,
40318	6094	3	page	page	NN
40318	6094	4	336	336	CD
40318	6094	5	,	,	,
40318	6094	6	where	where	WRB
40318	6094	7	a	a	DT
40318	6094	8	home	home	NN
40318	6094	9	process	process	NN
40318	6094	10	of	of	IN
40318	6094	11	making	make	VBG
40318	6094	12	this	this	DT
40318	6094	13	cheese	cheese	NN
40318	6094	14	is	be	VBZ
40318	6094	15	given	give	VBN
40318	6094	16	.	.	.
40318	6095	1	[	[	-LRB-
40318	6095	2	87	87	CD
40318	6095	3	]	]	-RRB-
40318	6095	4	The	the	DT
40318	6095	5	authors	author	NNS
40318	6095	6	acknowledge	acknowledge	VBP
40318	6095	7	here	here	RB
40318	6095	8	the	the	DT
40318	6095	9	helpful	helpful	JJ
40318	6095	10	suggestions	suggestion	NNS
40318	6095	11	and	and	CC
40318	6095	12	criticisms	criticism	NNS
40318	6095	13	of	of	IN
40318	6095	14	G.	G.	NNP
40318	6095	15	C.	C.	NNP
40318	6095	16	Dutton	Dutton	NNP
40318	6095	17	,	,	,
40318	6095	18	New	New	NNP
40318	6095	19	York	York	NNP
40318	6095	20	State	State	NNP
40318	6095	21	Cheese	Cheese	NNP
40318	6095	22	Instructor	Instructor	NNP
40318	6095	23	.	.	.
40318	6096	1	[	[	-LRB-
40318	6096	2	88	88	CD
40318	6096	3	]	]	-RRB-
40318	6096	4	Russell	Russell	NNP
40318	6096	5	,	,	,
40318	6096	6	H.	H.	NNP
40318	6096	7	L.	L.	NNP
40318	6096	8	,	,	,
40318	6096	9	Cheese	Cheese	NNP
40318	6096	10	as	as	IN
40318	6096	11	affected	affect	VBN
40318	6096	12	by	by	IN
40318	6096	13	gas	gas	NN
40318	6096	14	-	-	HYPH
40318	6096	15	producing	produce	VBG
40318	6096	16	bacteria	bacteria	NNS
40318	6096	17	,	,	,
40318	6096	18	Wis.	Wisconsin	NNP
40318	6096	19	Exp	Exp	NNP
40318	6096	20	.	.	.
40318	6097	1	Sta	Sta	NNP
40318	6097	2	.	.	.
40318	6098	1	Rept	Rept	NNP
40318	6098	2	.	.	.
40318	6099	1	1895	1895	CD
40318	6099	2	,	,	,
40318	6099	3	pages	page	VBZ
40318	6099	4	139	139	CD
40318	6099	5	-	-	SYM
40318	6099	6	146	146	CD
40318	6099	7	.	.	.
40318	6100	1	Marshall	Marshall	NNP
40318	6100	2	,	,	,
40318	6100	3	C.	C.	NNP
40318	6100	4	E.	E.	NNP
40318	6100	5	,	,	,
40318	6100	6	Gassy	gassy	JJ
40318	6100	7	curd	curd	NN
40318	6100	8	and	and	CC
40318	6100	9	cheese	cheese	NN
40318	6100	10	,	,	,
40318	6100	11	Mich.	Michigan	NNP
40318	6100	12	Exp	Exp	NNP
40318	6100	13	.	.	.
40318	6101	1	Sta	Sta	NNP
40318	6101	2	.	.	.
40318	6102	1	Bul	Bul	NNP
40318	6102	2	.	.	.
40318	6103	1	183	183	CD
40318	6103	2	,	,	,
40318	6103	3	1900	1900	CD
40318	6103	4	.	.	.
40318	6104	1	[	[	-LRB-
40318	6104	2	89	89	CD
40318	6104	3	]	]	-RRB-
40318	6104	4	S.	S.	NNP
40318	6104	5	M.	M.	NNP
40318	6104	6	Babcock	Babcock	NNP
40318	6104	7	,	,	,
40318	6104	8	Hot	Hot	NNP
40318	6104	9	iron	iron	NN
40318	6104	10	test	test	NN
40318	6104	11	of	of	IN
40318	6104	12	cheese	cheese	NN
40318	6104	13	curd	curd	NN
40318	6104	14	,	,	,
40318	6104	15	Wis.	Wisconsin	NNP
40318	6104	16	Exp	Exp	NNP
40318	6104	17	.	.	.
40318	6105	1	Sta	Sta	NNP
40318	6105	2	.	.	.
40318	6106	1	Rept	Rept	NNP
40318	6106	2	.	.	.
40318	6107	1	1895	1895	CD
40318	6107	2	,	,	,
40318	6107	3	pages	page	VBZ
40318	6107	4	133	133	CD
40318	6107	5	-	-	SYM
40318	6107	6	134	134	CD
40318	6107	7	.	.	.
40318	6108	1	[	[	-LRB-
40318	6108	2	90	90	CD
40318	6108	3	]	]	-RRB-
40318	6108	4	Van	Van	NNP
40318	6108	5	Slyke	Slyke	NNP
40318	6108	6	,	,	,
40318	6108	7	L.	L.	NNP
40318	6108	8	L.	L.	NNP
40318	6108	9	,	,	,
40318	6108	10	and	and	CC
40318	6108	11	E.	E.	NNP
40318	6108	12	B.	B.	NNP
40318	6108	13	Hart	Hart	NNP
40318	6108	14	,	,	,
40318	6108	15	A	a	DT
40318	6108	16	study	study	NN
40318	6108	17	of	of	IN
40318	6108	18	some	some	DT
40318	6108	19	of	of	IN
40318	6108	20	the	the	DT
40318	6108	21	salts	salt	NNS
40318	6108	22	formed	form	VBN
40318	6108	23	by	by	IN
40318	6108	24	casein	casein	NNP
40318	6108	25	and	and	CC
40318	6108	26	paracasein	paracasein	VB
40318	6108	27	with	with	IN
40318	6108	28	acids	acid	NNS
40318	6108	29	,	,	,
40318	6108	30	their	-PRON-	PRP$
40318	6108	31	relation	relation	NN
40318	6108	32	to	to	IN
40318	6108	33	American	American	NNP
40318	6108	34	Cheddar	Cheddar	NNP
40318	6108	35	cheese	cheese	NN
40318	6108	36	,	,	,
40318	6108	37	N.	N.	NNP
40318	6108	38	Y.	Y.	NNP
40318	6109	1	(	(	-LRB-
40318	6109	2	Geneva	Geneva	NNP
40318	6109	3	)	)	-RRB-
40318	6109	4	Exp	Exp	NNP
40318	6109	5	.	.	.
40318	6110	1	Sta	Sta	NNP
40318	6110	2	.	.	.
40318	6111	1	Bul	Bul	NNP
40318	6111	2	.	.	.
40318	6112	1	214	214	CD
40318	6112	2	,	,	,
40318	6112	3	1902	1902	CD
40318	6112	4	.	.	.
40318	6113	1	[	[	-LRB-
40318	6113	2	91	91	CD
40318	6113	3	]	]	-RRB-
40318	6113	4	Decker	Decker	NNP
40318	6113	5	,	,	,
40318	6113	6	J.	J.	NNP
40318	6113	7	W.	W.	NNP
40318	6113	8	,	,	,
40318	6113	9	Cheesemaking	cheesemake	VBG
40318	6113	10	from	from	IN
40318	6113	11	sour	sour	JJ
40318	6113	12	milk	milk	NN
40318	6113	13	,	,	,
40318	6113	14	Wis.	Wisconsin	NNP
40318	6113	15	Exp	Exp	NNP
40318	6113	16	.	.	.
40318	6114	1	Sta	Sta	NNP
40318	6114	2	.	.	.
40318	6115	1	Rept	Rept	NNP
40318	6115	2	.	.	.
40318	6116	1	1898	1898	CD
40318	6116	2	,	,	,
40318	6116	3	pages	page	VBZ
40318	6116	4	42	42	CD
40318	6116	5	-	-	SYM
40318	6116	6	44	44	CD
40318	6116	7	.	.	.
40318	6117	1	[	[	-LRB-
40318	6117	2	92	92	CD
40318	6117	3	]	]	-RRB-
40318	6117	4	Russell	Russell	NNP
40318	6117	5	,	,	,
40318	6117	6	H.	H.	NNP
40318	6117	7	L.	L.	NNP
40318	6117	8	,	,	,
40318	6117	9	Cheese	Cheese	NNP
40318	6117	10	as	as	IN
40318	6117	11	affected	affect	VBN
40318	6117	12	by	by	IN
40318	6117	13	gas	gas	NN
40318	6117	14	producing	produce	VBG
40318	6117	15	bacteria	bacteria	NNS
40318	6117	16	,	,	,
40318	6117	17	Wis.	Wisconsin	NNP
40318	6117	18	Exp	Exp	NNP
40318	6117	19	.	.	.
40318	6118	1	Sta	Sta	NNP
40318	6118	2	.	.	.
40318	6119	1	Rept	Rept	NNP
40318	6119	2	.	.	.
40318	6120	1	1895	1895	CD
40318	6120	2	,	,	,
40318	6120	3	pages	page	VBZ
40318	6120	4	139	139	CD
40318	6120	5	-	-	SYM
40318	6120	6	146	146	CD
40318	6120	7	.	.	.
40318	6121	1	Marshall	Marshall	NNP
40318	6121	2	,	,	,
40318	6121	3	C.	C.	NNP
40318	6121	4	E.	E.	NNP
40318	6121	5	,	,	,
40318	6121	6	Gassy	gassy	JJ
40318	6121	7	curd	curd	NN
40318	6121	8	and	and	CC
40318	6121	9	cheese	cheese	NN
40318	6121	10	,	,	,
40318	6121	11	Mich.	Michigan	NNP
40318	6121	12	Exp	Exp	NNP
40318	6121	13	.	.	.
40318	6122	1	Sta	Sta	NNP
40318	6122	2	.	.	.
40318	6123	1	Bul	Bul	NNP
40318	6123	2	.	.	.
40318	6124	1	183	183	CD
40318	6124	2	,	,	,
40318	6124	3	1900	1900	CD
40318	6124	4	.	.	.
40318	6125	1	Moore	Moore	NNP
40318	6125	2	,	,	,
40318	6125	3	V.	V.	NNP
40318	6125	4	A.	A.	NNP
40318	6125	5	,	,	,
40318	6125	6	and	and	CC
40318	6125	7	A.	A.	NNP
40318	6125	8	R.	R.	NNP
40318	6125	9	Ward	Ward	NNP
40318	6125	10	,	,	,
40318	6125	11	Causes	Causes	NNPS
40318	6125	12	of	of	IN
40318	6125	13	tainted	taint	VBN
40318	6125	14	cheese	cheese	NN
40318	6125	15	curds	curd	NNS
40318	6125	16	,	,	,
40318	6125	17	N.	N.	NNP
40318	6125	18	Y.	Y.	NNP
40318	6126	1	(	(	-LRB-
40318	6126	2	Cornell	Cornell	NNP
40318	6126	3	)	)	-RRB-
40318	6126	4	Exp	Exp	NNP
40318	6126	5	.	.	.
40318	6127	1	Sta	Sta	NNP
40318	6127	2	.	.	.
40318	6128	1	Bul	Bul	NNP
40318	6128	2	.	.	.
40318	6129	1	158	158	CD
40318	6129	2	,	,	,
40318	6129	3	1899	1899	CD
40318	6129	4	.	.	.
40318	6130	1	[	[	-LRB-
40318	6130	2	93	93	CD
40318	6130	3	]	]	-RRB-
40318	6130	4	Van	Van	NNP
40318	6130	5	Slyke	Slyke	NNP
40318	6130	6	,	,	,
40318	6130	7	L.	L.	NNP
40318	6130	8	L.	L.	NNP
40318	6130	9	,	,	,
40318	6130	10	Investigations	Investigations	NNPS
40318	6130	11	relating	relate	VBG
40318	6130	12	to	to	IN
40318	6130	13	the	the	DT
40318	6130	14	manufacture	manufacture	NN
40318	6130	15	of	of	IN
40318	6130	16	cheese	cheese	NN
40318	6130	17	,	,	,
40318	6130	18	N.	N.	NNP
40318	6130	19	Y.	Y.	NNP
40318	6131	1	(	(	-LRB-
40318	6131	2	Geneva	Geneva	NNP
40318	6131	3	)	)	-RRB-
40318	6131	4	Exp	Exp	NNP
40318	6131	5	.	.	.
40318	6132	1	Sta	Sta	NNP
40318	6132	2	.	.	.
40318	6133	1	Bul	Bul	NNP
40318	6133	2	.	.	.
40318	6134	1	68	68	CD
40318	6134	2	,	,	,
40318	6134	3	1894	1894	CD
40318	6134	4	.	.	.
40318	6135	1	[	[	-LRB-
40318	6135	2	94	94	CD
40318	6135	3	]	]	-RRB-
40318	6135	4	Van	Van	NNP
40318	6135	5	Slyke	Slyke	NNP
40318	6135	6	,	,	,
40318	6135	7	L.	L.	NNP
40318	6135	8	L.	L.	NNP
40318	6135	9	,	,	,
40318	6135	10	Investigations	Investigations	NNPS
40318	6135	11	relating	relate	VBG
40318	6135	12	to	to	IN
40318	6135	13	the	the	DT
40318	6135	14	manufacture	manufacture	NN
40318	6135	15	of	of	IN
40318	6135	16	cheese	cheese	NN
40318	6135	17	,	,	,
40318	6135	18	N.	N.	NNP
40318	6135	19	Y.	Y.	NNP
40318	6136	1	(	(	-LRB-
40318	6136	2	Geneva	Geneva	NNP
40318	6136	3	)	)	-RRB-
40318	6136	4	Exp	Exp	NNP
40318	6136	5	.	.	.
40318	6137	1	Sta	Sta	NNP
40318	6137	2	.	.	.
40318	6138	1	Bul	Bul	NNP
40318	6138	2	.	.	.
40318	6139	1	62	62	CD
40318	6139	2	,	,	,
40318	6139	3	1893	1893	CD
40318	6139	4	.	.	.
40318	6140	1	[	[	-LRB-
40318	6140	2	95	95	CD
40318	6140	3	]	]	-RRB-
40318	6140	4	Van	Van	NNP
40318	6140	5	Slyke	Slyke	NNP
40318	6140	6	,	,	,
40318	6140	7	L.	L.	NNP
40318	6140	8	L.	L.	NNP
40318	6140	9	,	,	,
40318	6140	10	Methods	Methods	NNPS
40318	6140	11	of	of	IN
40318	6140	12	paying	pay	VBG
40318	6140	13	for	for	IN
40318	6140	14	milk	milk	NN
40318	6140	15	at	at	IN
40318	6140	16	cheese	cheese	NN
40318	6140	17	factories	factory	NNS
40318	6140	18	,	,	,
40318	6140	19	N.	N.	NNP
40318	6140	20	Y.	Y.	NNP
40318	6141	1	(	(	-LRB-
40318	6141	2	Geneva	Geneva	NNP
40318	6141	3	)	)	-RRB-
40318	6141	4	Exp	Exp	NNP
40318	6141	5	.	.	.
40318	6142	1	Sta	Sta	NNP
40318	6142	2	.	.	.
40318	6143	1	Bul	Bul	NNP
40318	6143	2	.	.	.
40318	6144	1	308	308	CD
40318	6144	2	,	,	,
40318	6144	3	1908	1908	CD
40318	6144	4	.	.	.
40318	6145	1	[	[	-LRB-
40318	6145	2	96	96	CD
40318	6145	3	]	]	-RRB-
40318	6145	4	Farm	Farm	NNP
40318	6145	5	Bur	Bur	NNP
40318	6145	6	.	.	.
40318	6146	1	Exchange	Exchange	NNP
40318	6146	2	,	,	,
40318	6146	3	St.	St.	NNP
40318	6146	4	Lawrence	Lawrence	NNP
40318	6146	5	Co.	Co.	NNP
40318	6146	6	,	,	,
40318	6146	7	N.	N.	NNP
40318	6146	8	Y.	Y.	NNP
40318	6146	9	,	,	,
40318	6146	10	Vol	Vol	NNP
40318	6146	11	.	.	.
40318	6147	1	1	1	LS
40318	6147	2	,	,	,
40318	6147	3	no	no	UH
40318	6147	4	.	.	.
40318	6148	1	9	9	CD
40318	6148	2	,	,	,
40318	6148	3	1915	1915	CD
40318	6148	4	.	.	.
40318	6149	1	Cooling	cool	VBG
40318	6149	2	milk	milk	NN
40318	6149	3	before	before	IN
40318	6149	4	delivery	delivery	NN
40318	6149	5	at	at	IN
40318	6149	6	the	the	DT
40318	6149	7	cheese	cheese	NN
40318	6149	8	factory	factory	NN
40318	6149	9	.	.	.
40318	6150	1	[	[	-LRB-
40318	6150	2	97	97	CD
40318	6150	3	]	]	-RRB-
40318	6150	4	Sammis	Sammis	NNP
40318	6150	5	,	,	,
40318	6150	6	J.	J.	NNP
40318	6150	7	L.	L.	NNP
40318	6150	8	,	,	,
40318	6150	9	et	et	NNP
40318	6150	10	al	al	NNP
40318	6150	11	.	.	NNP
40318	6150	12	,	,	,
40318	6150	13	Factors	factor	NNS
40318	6150	14	controlling	control	VBG
40318	6150	15	the	the	DT
40318	6150	16	moisture	moisture	NN
40318	6150	17	content	content	NN
40318	6150	18	of	of	IN
40318	6150	19	cheese	cheese	NN
40318	6150	20	curds	curd	NNS
40318	6150	21	,	,	,
40318	6150	22	Wis.	Wisconsin	NNP
40318	6150	23	Exp	Exp	NNP
40318	6150	24	.	.	.
40318	6151	1	Sta	Sta	NNP
40318	6151	2	.	.	.
40318	6152	1	Research	Research	NNP
40318	6152	2	Bul	Bul	NNP
40318	6152	3	.	.	.
40318	6153	1	7	7	CD
40318	6153	2	,	,	,
40318	6153	3	1910	1910	CD
40318	6153	4	.	.	.
40318	6154	1	Ont	Ont	NNP
40318	6154	2	.	.	.
40318	6155	1	Agr	agr	RB
40318	6155	2	.	.	.
40318	6156	1	College	College	NNP
40318	6156	2	and	and	CC
40318	6156	3	Exp	Exp	NNP
40318	6156	4	.	.	.
40318	6157	1	Farm	Farm	NNP
40318	6157	2	Rept	Rept	NNP
40318	6157	3	.	.	.
40318	6158	1	1909	1909	CD
40318	6158	2	,	,	,
40318	6158	3	pages	page	VBZ
40318	6158	4	111	111	CD
40318	6158	5	-	-	SYM
40318	6158	6	124	124	CD
40318	6158	7	,	,	,
40318	6158	8	Cheese	cheese	NN
40318	6158	9	making	make	VBG
40318	6158	10	experiments	experiment	NNS
40318	6158	11	.	.	.
40318	6159	1	Ont	Ont	NNP
40318	6159	2	.	.	.
40318	6160	1	Agr	agr	RB
40318	6160	2	.	.	.
40318	6161	1	College	College	NNP
40318	6161	2	and	and	CC
40318	6161	3	Exp	Exp	NNP
40318	6161	4	.	.	.
40318	6162	1	Farm	Farm	NNP
40318	6162	2	Rept	Rept	NNP
40318	6162	3	.	.	.
40318	6163	1	1910	1910	CD
40318	6163	2	,	,	,
40318	6163	3	pages	page	VBZ
40318	6163	4	111	111	CD
40318	6163	5	-	-	SYM
40318	6163	6	128	128	CD
40318	6163	7	,	,	,
40318	6163	8	Cheese	cheese	NN
40318	6163	9	making	make	VBG
40318	6163	10	experiments	experiment	NNS
40318	6163	11	.	.	.
40318	6164	1	Fisk	Fisk	NNP
40318	6164	2	,	,	,
40318	6164	3	W.	W.	NNP
40318	6164	4	W.	W.	NNP
40318	6164	5	,	,	,
40318	6164	6	A	a	DT
40318	6164	7	study	study	NN
40318	6164	8	of	of	IN
40318	6164	9	some	some	DT
40318	6164	10	factors	factor	NNS
40318	6164	11	influencing	influence	VBG
40318	6164	12	the	the	DT
40318	6164	13	yield	yield	NN
40318	6164	14	and	and	CC
40318	6164	15	the	the	DT
40318	6164	16	moisture	moisture	NN
40318	6164	17	content	content	NN
40318	6164	18	of	of	IN
40318	6164	19	Cheddar	Cheddar	NNP
40318	6164	20	cheese	cheese	NN
40318	6164	21	,	,	,
40318	6164	22	Cornell	Cornell	NNP
40318	6164	23	Exp	Exp	NNP
40318	6164	24	.	.	.
40318	6165	1	Sta	Sta	NNP
40318	6165	2	.	.	.
40318	6166	1	Bul	Bul	NNP
40318	6166	2	.	.	.
40318	6167	1	334	334	CD
40318	6167	2	,	,	,
40318	6167	3	pages	page	VBZ
40318	6167	4	515	515	CD
40318	6167	5	-	-	SYM
40318	6167	6	537	537	CD
40318	6167	7	,	,	,
40318	6167	8	1913	1913	CD
40318	6167	9	.	.	.
40318	6168	1	[	[	-LRB-
40318	6168	2	98	98	CD
40318	6168	3	]	]	-RRB-
40318	6168	4	Sammis	Sammis	NNP
40318	6168	5	,	,	,
40318	6168	6	J.	J.	NNP
40318	6168	7	L.	L.	NNP
40318	6168	8	,	,	,
40318	6168	9	and	and	CC
40318	6168	10	A.	A.	NNP
40318	6168	11	T.	T.	NNP
40318	6168	12	Bruhn	Bruhn	NNP
40318	6168	13	,	,	,
40318	6168	14	The	the	DT
40318	6168	15	manufacture	manufacture	NN
40318	6168	16	of	of	IN
40318	6168	17	cheese	cheese	NN
40318	6168	18	of	of	IN
40318	6168	19	the	the	DT
40318	6168	20	Cheddar	Cheddar	NNP
40318	6168	21	type	type	NN
40318	6168	22	from	from	IN
40318	6168	23	pasteurized	pasteurized	JJ
40318	6168	24	milk	milk	NN
40318	6168	25	,	,	,
40318	6168	26	U.	U.	NNP
40318	6168	27	S.	S.	NNP
40318	6168	28	Dept	Dept	NNP
40318	6168	29	.	.	.
40318	6169	1	Agr	agr	RB
40318	6169	2	.	.	.
40318	6170	1	Bur	bur	VB
40318	6170	2	.	.	.
40318	6171	1	An	an	DT
40318	6171	2	.	.	.
40318	6172	1	Ind.	Indiana	NNP
40318	6173	1	Bul	Bul	NNP
40318	6173	2	.	.	.
40318	6174	1	165	165	CD
40318	6174	2	,	,	,
40318	6174	3	pages	page	VBZ
40318	6174	4	1	1	CD
40318	6174	5	-	-	SYM
40318	6174	6	95	95	CD
40318	6174	7	,	,	,
40318	6174	8	1913	1913	CD
40318	6174	9	.	.	.
40318	6175	1	[	[	-LRB-
40318	6175	2	99	99	CD
40318	6175	3	]	]	-RRB-
40318	6175	4	New	New	NNP
40318	6175	5	York	York	NNP
40318	6175	6	Prod	Prod	NNP
40318	6175	7	.	.	.
40318	6176	1	Review	Review	NNP
40318	6176	2	,	,	,
40318	6176	3	Vol	Vol	NNP
40318	6176	4	.	.	.
40318	6177	1	34	34	CD
40318	6177	2	,	,	,
40318	6177	3	no	no	UH
40318	6177	4	.	.	.
40318	6178	1	2	2	CD
40318	6178	2	,	,	,
40318	6178	3	page	page	NN
40318	6178	4	66	66	CD
40318	6178	5	.	.	.
40318	6179	1	[	[	-LRB-
40318	6179	2	100	100	CD
40318	6179	3	]	]	-RRB-
40318	6179	4	Babcock	Babcock	NNP
40318	6179	5	,	,	,
40318	6179	6	S.	S.	NNP
40318	6179	7	M.	M.	NNP
40318	6179	8	,	,	,
40318	6179	9	_	_	NNP
40318	6179	10	et	et	NNP
40318	6179	11	al	al	NNP
40318	6179	12	.	.	NNP
40318	6179	13	_	_	NNP
40318	6179	14	,	,	,
40318	6179	15	Cheese	Cheese	NNP
40318	6179	16	ripening	ripen	VBG
40318	6179	17	as	as	IN
40318	6179	18	influenced	influence	VBN
40318	6179	19	by	by	IN
40318	6179	20	sugar	sugar	NN
40318	6179	21	,	,	,
40318	6179	22	Wis.	Wisconsin	NNP
40318	6179	23	Exp	Exp	NNP
40318	6179	24	.	.	.
40318	6180	1	Sta	Sta	NNP
40318	6180	2	.	.	.
40318	6181	1	Rept	Rept	NNP
40318	6181	2	.	.	.
40318	6182	1	1901	1901	CD
40318	6182	2	,	,	,
40318	6182	3	pages	page	VBZ
40318	6182	4	162	162	CD
40318	6182	5	-	-	SYM
40318	6182	6	167	167	CD
40318	6182	7	.	.	.
40318	6183	1	E.	E.	NNP
40318	6183	2	G.	G.	NNP
40318	6183	3	Hastings	Hastings	NNP
40318	6183	4	,	,	,
40318	6183	5	_	_	NNP
40318	6183	6	et	et	FW
40318	6183	7	al	al	NNP
40318	6183	8	.	.	NNP
40318	6183	9	_	_	NNP
40318	6183	10	,	,	,
40318	6183	11	Studies	Studies	NNP
40318	6183	12	on	on	IN
40318	6183	13	the	the	DT
40318	6183	14	factors	factor	NNS
40318	6183	15	concerned	concern	VBN
40318	6183	16	in	in	IN
40318	6183	17	the	the	DT
40318	6183	18	ripening	ripening	NN
40318	6183	19	of	of	IN
40318	6183	20	Cheddar	Cheddar	NNP
40318	6183	21	cheese	cheese	NN
40318	6183	22	,	,	,
40318	6183	23	Wis.	Wisconsin	NNP
40318	6183	24	Exp	Exp	NNP
40318	6183	25	.	.	.
40318	6184	1	Sta	Sta	NNP
40318	6184	2	.	.	.
40318	6185	1	Research	Research	NNP
40318	6185	2	Bul	Bul	NNP
40318	6185	3	.	.	.
40318	6186	1	25	25	CD
40318	6186	2	.	.	.
40318	6187	1	[	[	-LRB-
40318	6187	2	101	101	CD
40318	6187	3	]	]	-RRB-
40318	6187	4	Fisk	Fisk	NNP
40318	6187	5	,	,	,
40318	6187	6	W.	W.	NNP
40318	6187	7	W.	W.	NNP
40318	6187	8	,	,	,
40318	6187	9	Skim	Skim	NNP
40318	6187	10	-	-	HYPH
40318	6187	11	milk	milk	NN
40318	6187	12	Cheddar	Cheddar	NNP
40318	6187	13	cheese	cheese	NN
40318	6187	14	,	,	,
40318	6187	15	N.	N.	NNP
40318	6187	16	Y.	Y.	NNP
40318	6188	1	(	(	-LRB-
40318	6188	2	Cornell	Cornell	NNP
40318	6188	3	)	)	-RRB-
40318	6188	4	Exp	Exp	NNP
40318	6188	5	.	.	.
40318	6189	1	Sta	Sta	NNP
40318	6189	2	.	.	.
40318	6190	1	Ex	Ex	NNP
40318	6190	2	.	.	.
40318	6191	1	Bul	Bul	NNP
40318	6191	2	.	.	.
40318	6192	1	18	18	CD
40318	6192	2	,	,	,
40318	6192	3	1917	1917	CD
40318	6192	4	.	.	.
40318	6193	1	[	[	-LRB-
40318	6193	2	102	102	CD
40318	6193	3	]	]	-RRB-
40318	6193	4	Curd	Curd	NNP
40318	6193	5	was	be	VBD
40318	6193	6	spilled	spill	VBN
40318	6193	7	but	but	CC
40318	6193	8	practically	practically	RB
40318	6193	9	all	all	DT
40318	6193	10	recovered	recover	VBD
40318	6193	11	.	.	.
40318	6194	1	[	[	-LRB-
40318	6194	2	103	103	CD
40318	6194	3	]	]	-RRB-
40318	6194	4	Suzuki	Suzuki	NNP
40318	6194	5	,	,	,
40318	6194	6	S.	S.	NNP
40318	6194	7	K.	K.	NNP
40318	6194	8	,	,	,
40318	6194	9	_	_	NNP
40318	6194	10	et	et	NNP
40318	6194	11	al	al	NNP
40318	6194	12	.	.	NNP
40318	6194	13	_	_	NNP
40318	6194	14	,	,	,
40318	6194	15	Production	Production	NNP
40318	6194	16	of	of	IN
40318	6194	17	fatty	fatty	NN
40318	6194	18	acids	acid	NNS
40318	6194	19	and	and	CC
40318	6194	20	esters	ester	NNS
40318	6194	21	in	in	IN
40318	6194	22	Cheddar	Cheddar	NNP
40318	6194	23	cheese	cheese	NN
40318	6194	24	,	,	,
40318	6194	25	Wis.	Wisconsin	NNP
40318	6194	26	Exp	Exp	NNP
40318	6194	27	.	.	.
40318	6195	1	Sta	Sta	NNP
40318	6195	2	.	.	.
40318	6196	1	Research	Research	NNP
40318	6196	2	Bul	Bul	NNP
40318	6196	3	.	.	.
40318	6197	1	11	11	CD
40318	6197	2	.	.	.
40318	6198	1	[	[	-LRB-
40318	6198	2	104	104	CD
40318	6198	3	]	]	-RRB-
40318	6198	4	Babcock	Babcock	NNP
40318	6198	5	,	,	,
40318	6198	6	S.	S.	NNP
40318	6198	7	M.	M.	NNP
40318	6198	8	,	,	,
40318	6198	9	_	_	NNP
40318	6198	10	et	et	NNP
40318	6198	11	al	al	NNP
40318	6198	12	.	.	NNP
40318	6198	13	_	_	NNP
40318	6198	14	,	,	,
40318	6198	15	Cheese	Cheese	NNP
40318	6198	16	ripening	ripen	VBG
40318	6198	17	as	as	IN
40318	6198	18	influenced	influence	VBN
40318	6198	19	by	by	IN
40318	6198	20	sugar	sugar	NN
40318	6198	21	,	,	,
40318	6198	22	Wis.	Wisconsin	NNP
40318	6198	23	Exp	Exp	NNP
40318	6198	24	.	.	.
40318	6199	1	Sta	Sta	NNP
40318	6199	2	.	.	.
40318	6200	1	Rept	Rept	NNP
40318	6200	2	.	.	.
40318	6201	1	1901	1901	CD
40318	6201	2	,	,	,
40318	6201	3	pages	page	VBZ
40318	6201	4	162	162	CD
40318	6201	5	-	-	SYM
40318	6201	6	167	167	CD
40318	6201	7	.	.	.
40318	6202	1	[	[	-LRB-
40318	6202	2	105	105	CD
40318	6202	3	]	]	-RRB-
40318	6202	4	Bosworth	Bosworth	NNP
40318	6202	5	,	,	,
40318	6202	6	A.	A.	NNP
40318	6202	7	W.	W.	NNP
40318	6202	8	,	,	,
40318	6202	9	and	and	CC
40318	6202	10	M.	M.	NNP
40318	6202	11	J.	J.	NNP
40318	6202	12	Prucha	Prucha	NNP
40318	6202	13	,	,	,
40318	6202	14	Fermentation	Fermentation	NNP
40318	6202	15	of	of	IN
40318	6202	16	citric	citric	NN
40318	6202	17	acid	acid	NN
40318	6202	18	in	in	IN
40318	6202	19	milk	milk	NN
40318	6202	20	,	,	,
40318	6202	21	N.	N.	NNP
40318	6202	22	Y.	Y.	NNP
40318	6203	1	(	(	-LRB-
40318	6203	2	Geneva	Geneva	NNP
40318	6203	3	)	)	-RRB-
40318	6203	4	Exp	Exp	NNP
40318	6203	5	.	.	.
40318	6204	1	Sta	Sta	NNP
40318	6204	2	.	.	.
40318	6205	1	Tech	Tech	NNP
40318	6205	2	.	.	.
40318	6206	1	Bul	Bul	NNP
40318	6206	2	.	.	.
40318	6207	1	14	14	CD
40318	6207	2	,	,	,
40318	6207	3	1910	1910	CD
40318	6207	4	.	.	.
40318	6208	1	Van	Van	NNP
40318	6208	2	Slyke	Slyke	NNP
40318	6208	3	,	,	,
40318	6208	4	L.	L.	NNP
40318	6208	5	L.	L.	NNP
40318	6208	6	,	,	,
40318	6208	7	and	and	CC
40318	6208	8	A.	A.	NNP
40318	6208	9	W.	W.	NNP
40318	6208	10	Bosworth	Bosworth	NNP
40318	6208	11	,	,	,
40318	6208	12	Condition	Condition	NNP
40318	6208	13	of	of	IN
40318	6208	14	casein	casein	NNP
40318	6208	15	and	and	CC
40318	6208	16	salts	salt	NNS
40318	6208	17	in	in	IN
40318	6208	18	milk	milk	NN
40318	6208	19	,	,	,
40318	6208	20	N.	N.	NNP
40318	6208	21	Y.	Y.	NNP
40318	6209	1	(	(	-LRB-
40318	6209	2	Geneva	Geneva	NNP
40318	6209	3	)	)	-RRB-
40318	6209	4	Exp	Exp	NNP
40318	6209	5	.	.	.
40318	6210	1	Sta	Sta	NNP
40318	6210	2	.	.	.
40318	6211	1	Tech	Tech	NNP
40318	6211	2	.	.	.
40318	6212	1	Bul	Bul	NNP
40318	6212	2	.	.	.
40318	6213	1	39	39	CD
40318	6213	2	,	,	,
40318	6213	3	1914	1914	CD
40318	6213	4	.	.	.
40318	6214	1	Van	Van	NNP
40318	6214	2	Slyke	Slyke	NNP
40318	6214	3	,	,	,
40318	6214	4	L.	L.	NNP
40318	6214	5	L.	L.	NNP
40318	6214	6	,	,	,
40318	6214	7	and	and	CC
40318	6214	8	E.	E.	NNP
40318	6214	9	B.	B.	NNP
40318	6214	10	Hart	Hart	NNP
40318	6214	11	,	,	,
40318	6214	12	A	a	DT
40318	6214	13	study	study	NN
40318	6214	14	of	of	IN
40318	6214	15	some	some	DT
40318	6214	16	of	of	IN
40318	6214	17	the	the	DT
40318	6214	18	salts	salt	NNS
40318	6214	19	formed	form	VBN
40318	6214	20	by	by	IN
40318	6214	21	casein	casein	NNP
40318	6214	22	and	and	CC
40318	6214	23	paracasein	paracasein	VB
40318	6214	24	with	with	IN
40318	6214	25	acids	acid	NNS
40318	6214	26	;	;	:
40318	6214	27	their	-PRON-	PRP$
40318	6214	28	relation	relation	NN
40318	6214	29	to	to	IN
40318	6214	30	American	American	NNP
40318	6214	31	Cheddar	Cheddar	NNP
40318	6214	32	cheese	cheese	NN
40318	6214	33	,	,	,
40318	6214	34	N.	N.	NNP
40318	6214	35	Y.	Y.	NNP
40318	6215	1	(	(	-LRB-
40318	6215	2	Geneva	Geneva	NNP
40318	6215	3	)	)	-RRB-
40318	6215	4	Exp	Exp	NNP
40318	6215	5	.	.	.
40318	6216	1	Sta	Sta	NNP
40318	6216	2	.	.	.
40318	6217	1	Bul	Bul	NNP
40318	6217	2	.	.	.
40318	6218	1	214	214	CD
40318	6218	2	,	,	,
40318	6218	3	1902	1902	CD
40318	6218	4	.	.	.
40318	6219	1	Van	Van	NNP
40318	6219	2	Slyke	Slyke	NNP
40318	6219	3	,	,	,
40318	6219	4	L.	L.	NNP
40318	6219	5	L.	L.	NNP
40318	6219	6	,	,	,
40318	6219	7	and	and	CC
40318	6219	8	E.	E.	NNP
40318	6219	9	B.	B.	NNP
40318	6219	10	Hart	Hart	NNP
40318	6219	11	,	,	,
40318	6219	12	Some	some	DT
40318	6219	13	of	of	IN
40318	6219	14	the	the	DT
40318	6219	15	relations	relation	NNS
40318	6219	16	of	of	IN
40318	6219	17	casein	casein	NNP
40318	6219	18	and	and	CC
40318	6219	19	paracasein	paracasein	NNP
40318	6219	20	to	to	IN
40318	6219	21	bases	basis	NNS
40318	6219	22	and	and	CC
40318	6219	23	acids	acid	NNS
40318	6219	24	and	and	CC
40318	6219	25	their	-PRON-	PRP$
40318	6219	26	application	application	NN
40318	6219	27	to	to	IN
40318	6219	28	Cheddar	Cheddar	NNP
40318	6219	29	cheese	cheese	NN
40318	6219	30	,	,	,
40318	6219	31	N.	N.	NNP
40318	6219	32	Y.	Y.	NNP
40318	6220	1	(	(	-LRB-
40318	6220	2	Geneva	Geneva	NNP
40318	6220	3	)	)	-RRB-
40318	6220	4	Exp	Exp	NNP
40318	6220	5	.	.	.
40318	6221	1	Sta	Sta	NNP
40318	6221	2	.	.	.
40318	6222	1	Bul	Bul	NNP
40318	6222	2	.	.	.
40318	6223	1	261	261	CD
40318	6223	2	,	,	,
40318	6223	3	1905	1905	CD
40318	6223	4	.	.	.
40318	6224	1	Van	Van	NNP
40318	6224	2	Slyke	Slyke	NNP
40318	6224	3	,	,	,
40318	6224	4	L.	L.	NNP
40318	6224	5	L.	L.	NNP
40318	6224	6	,	,	,
40318	6224	7	and	and	CC
40318	6224	8	O.	O.	NNP
40318	6225	1	B.	B.	NNP
40318	6226	1	Winter	winter	NN
40318	6226	2	,	,	,
40318	6226	3	Cheese	cheese	JJ
40318	6226	4	ripening	ripen	VBG
40318	6226	5	investigations	investigation	NNS
40318	6226	6	,	,	,
40318	6226	7	N.	N.	NNP
40318	6226	8	Y.	Y.	NNP
40318	6227	1	(	(	-LRB-
40318	6227	2	Geneva	Geneva	NNP
40318	6227	3	)	)	-RRB-
40318	6227	4	Exp	Exp	NNP
40318	6227	5	.	.	.
40318	6228	1	Sta	Sta	NNP
40318	6228	2	.	.	.
40318	6229	1	Tech	Tech	NNP
40318	6229	2	.	.	.
40318	6230	1	Bul	Bul	NNP
40318	6230	2	.	.	.
40318	6231	1	33	33	CD
40318	6231	2	,	,	,
40318	6231	3	1914	1914	CD
40318	6231	4	.	.	.
40318	6232	1	[	[	-LRB-
40318	6232	2	106	106	CD
40318	6232	3	]	]	-RRB-
40318	6232	4	Van	Van	NNP
40318	6232	5	Slyke	Slyke	NNP
40318	6232	6	,	,	,
40318	6232	7	L.	L.	NNP
40318	6232	8	L.	L.	NNP
40318	6232	9	,	,	,
40318	6232	10	and	and	CC
40318	6232	11	E.	E.	NNP
40318	6232	12	B.	B.	NNP
40318	6232	13	Hart	Hart	NNP
40318	6232	14	,	,	,
40318	6232	15	The	the	DT
40318	6232	16	relation	relation	NN
40318	6232	17	of	of	IN
40318	6232	18	carbon	carbon	NN
40318	6232	19	dioxide	dioxide	NN
40318	6232	20	to	to	IN
40318	6232	21	proteolysis	proteolysis	NN
40318	6232	22	in	in	IN
40318	6232	23	the	the	DT
40318	6232	24	ripening	ripening	NN
40318	6232	25	of	of	IN
40318	6232	26	Cheddar	Cheddar	NNP
40318	6232	27	cheese	cheese	NN
40318	6232	28	,	,	,
40318	6232	29	N.	N.	NNP
40318	6232	30	Y.	Y.	NNP
40318	6233	1	(	(	-LRB-
40318	6233	2	Geneva	Geneva	NNP
40318	6233	3	)	)	-RRB-
40318	6233	4	Exp	Exp	NNP
40318	6233	5	.	.	.
40318	6234	1	Sta	Sta	NNP
40318	6234	2	.	.	.
40318	6235	1	Bul	Bul	NNP
40318	6235	2	.	.	.
40318	6236	1	231	231	CD
40318	6236	2	,	,	,
40318	6236	3	1903	1903	CD
40318	6236	4	.	.	.
40318	6237	1	[	[	-LRB-
40318	6237	2	107	107	CD
40318	6237	3	]	]	-RRB-
40318	6237	4	Van	Van	NNP
40318	6237	5	Slyke	Slyke	NNP
40318	6237	6	,	,	,
40318	6237	7	L.	L.	NNP
40318	6237	8	L.	L.	NNP
40318	6237	9	,	,	,
40318	6237	10	and	and	CC
40318	6237	11	E.	E.	NNP
40318	6237	12	B.	B.	NNP
40318	6237	13	Hart	Hart	NNP
40318	6237	14	,	,	,
40318	6237	15	Some	some	DT
40318	6237	16	of	of	IN
40318	6237	17	the	the	DT
40318	6237	18	compounds	compound	NNS
40318	6237	19	present	present	JJ
40318	6237	20	in	in	IN
40318	6237	21	American	American	NNP
40318	6237	22	Cheddar	Cheddar	NNP
40318	6237	23	cheese	cheese	NN
40318	6237	24	,	,	,
40318	6237	25	N.	N.	NNP
40318	6237	26	Y.	Y.	NNP
40318	6238	1	(	(	-LRB-
40318	6238	2	Geneva	Geneva	NNP
40318	6238	3	)	)	-RRB-
40318	6238	4	Exp	Exp	NNP
40318	6238	5	.	.	.
40318	6239	1	Sta	Sta	NNP
40318	6239	2	.	.	.
40318	6240	1	Bul	Bul	NNP
40318	6240	2	.	.	.
40318	6241	1	219	219	CD
40318	6241	2	,	,	,
40318	6241	3	1902	1902	CD
40318	6241	4	.	.	.
40318	6242	1	[	[	-LRB-
40318	6242	2	108	108	CD
40318	6242	3	]	]	-RRB-
40318	6242	4	Van	Van	NNP
40318	6242	5	Slyke	Slyke	NNP
40318	6242	6	,	,	,
40318	6242	7	L.	L.	NNP
40318	6242	8	L.	L.	NNP
40318	6242	9	,	,	,
40318	6242	10	_	_	NNP
40318	6242	11	et	et	NNP
40318	6242	12	al	al	NNP
40318	6242	13	.	.	NNP
40318	6242	14	_	_	NNP
40318	6242	15	,	,	,
40318	6242	16	Action	Action	NNP
40318	6242	17	of	of	IN
40318	6242	18	rennin	rennin	NNP
40318	6242	19	or	or	CC
40318	6242	20	casein	casein	NNP
40318	6242	21	,	,	,
40318	6242	22	N.	N.	NNP
40318	6242	23	Y.	Y.	NNP
40318	6243	1	(	(	-LRB-
40318	6243	2	Geneva	Geneva	NNP
40318	6243	3	)	)	-RRB-
40318	6243	4	Exp	Exp	NNP
40318	6243	5	.	.	.
40318	6244	1	Sta	Sta	NNP
40318	6244	2	.	.	.
40318	6245	1	Tech	Tech	NNP
40318	6245	2	.	.	.
40318	6246	1	Bul	Bul	NNP
40318	6246	2	.	.	.
40318	6247	1	31	31	CD
40318	6247	2	,	,	,
40318	6247	3	1913	1913	CD
40318	6247	4	.	.	.
40318	6248	1	Van	Van	NNP
40318	6248	2	Slyke	Slyke	NNP
40318	6248	3	,	,	,
40318	6248	4	L.	L.	NNP
40318	6248	5	L.	L.	NNP
40318	6248	6	,	,	,
40318	6248	7	_	_	NNP
40318	6248	8	et	et	NNP
40318	6248	9	al	al	NNP
40318	6248	10	.	.	NNP
40318	6248	11	_	_	NNP
40318	6248	12	,	,	,
40318	6248	13	Cheese	cheese	JJ
40318	6248	14	ripening	ripen	VBG
40318	6248	15	investigations	investigation	NNS
40318	6248	16	;	;	:
40318	6248	17	rennet	rennet	NN
40318	6248	18	enzyme	enzyme	NNS
40318	6248	19	as	as	IN
40318	6248	20	a	a	DT
40318	6248	21	factor	factor	NN
40318	6248	22	in	in	IN
40318	6248	23	cheese	cheese	NN
40318	6248	24	ripening	ripening	NN
40318	6248	25	,	,	,
40318	6248	26	N.	N.	NNP
40318	6248	27	Y.	Y.	NNP
40318	6249	1	(	(	-LRB-
40318	6249	2	Geneva	Geneva	NNP
40318	6249	3	)	)	-RRB-
40318	6249	4	Exp	Exp	NNP
40318	6249	5	.	.	.
40318	6250	1	Sta	Sta	NNP
40318	6250	2	.	.	.
40318	6251	1	Bul	Bul	NNP
40318	6251	2	.	.	.
40318	6252	1	233	233	CD
40318	6252	2	,	,	,
40318	6252	3	1903	1903	CD
40318	6252	4	.	.	.
40318	6253	1	[	[	-LRB-
40318	6253	2	109	109	CD
40318	6253	3	]	]	-RRB-
40318	6253	4	Bosworth	Bosworth	NNP
40318	6253	5	,	,	,
40318	6253	6	A.	A.	NNP
40318	6253	7	W.	W.	NNP
40318	6253	8	,	,	,
40318	6253	9	Studies	Studies	NNPS
40318	6253	10	relating	relate	VBG
40318	6253	11	to	to	IN
40318	6253	12	the	the	DT
40318	6253	13	chemistry	chemistry	NN
40318	6253	14	of	of	IN
40318	6253	15	milk	milk	NN
40318	6253	16	and	and	CC
40318	6253	17	casein	casein	NNP
40318	6253	18	,	,	,
40318	6253	19	N.	N.	NNP
40318	6253	20	Y.	Y.	NNP
40318	6254	1	(	(	-LRB-
40318	6254	2	Geneva	Geneva	NNP
40318	6254	3	)	)	-RRB-
40318	6254	4	Exp	Exp	NNP
40318	6254	5	.	.	.
40318	6255	1	Sta	Sta	NNP
40318	6255	2	.	.	.
40318	6256	1	Tech	Tech	NNP
40318	6256	2	.	.	.
40318	6257	1	Bul	Bul	NNP
40318	6257	2	.	.	.
40318	6258	1	37	37	CD
40318	6258	2	,	,	,
40318	6258	3	1914	1914	CD
40318	6258	4	.	.	.
40318	6259	1	[	[	-LRB-
40318	6259	2	110	110	CD
40318	6259	3	]	]	-RRB-
40318	6259	4	Wis.	Wisconsin	NNP
40318	6259	5	Exp	Exp	NNP
40318	6259	6	.	.	.
40318	6260	1	Sta	Sta	NNP
40318	6260	2	.	.	.
40318	6261	1	Rept	Rept	NNP
40318	6261	2	.	.	.
40318	6262	1	1898	1898	CD
40318	6262	2	,	,	,
40318	6262	3	Distribution	distribution	NN
40318	6262	4	of	of	IN
40318	6262	5	galactase	galactase	NN
40318	6262	6	in	in	IN
40318	6262	7	milk	milk	NN
40318	6262	8	from	from	IN
40318	6262	9	different	different	JJ
40318	6262	10	sources	source	NNS
40318	6262	11	,	,	,
40318	6262	12	pages	page	VBZ
40318	6262	13	87	87	CD
40318	6262	14	-	-	SYM
40318	6262	15	97	97	CD
40318	6262	16	.	.	.
40318	6263	1	Wis.	Wisconsin	NNP
40318	6263	2	Exp	Exp	NNP
40318	6263	3	.	.	.
40318	6264	1	Sta	Sta	NNP
40318	6264	2	.	.	.
40318	6265	1	Rept	Rept	NNP
40318	6265	2	.	.	.
40318	6266	1	1903	1903	CD
40318	6266	2	,	,	,
40318	6266	3	pages	page	VBZ
40318	6266	4	195	195	CD
40318	6266	5	-	-	SYM
40318	6266	6	197	197	CD
40318	6266	7	,	,	,
40318	6266	8	201	201	CD
40318	6266	9	-	-	SYM
40318	6266	10	205	205	CD
40318	6266	11	,	,	,
40318	6266	12	222	222	CD
40318	6266	13	-	-	SYM
40318	6266	14	223	223	CD
40318	6266	15	,	,	,
40318	6266	16	Action	action	NN
40318	6266	17	of	of	IN
40318	6266	18	proteolytic	proteolytic	JJ
40318	6266	19	ferments	ferment	NNS
40318	6266	20	on	on	IN
40318	6266	21	milk	milk	NN
40318	6266	22	.	.	.
40318	6267	1	[	[	-LRB-
40318	6267	2	111	111	CD
40318	6267	3	]	]	-RRB-
40318	6267	4	Wis.	Wisconsin	NNP
40318	6267	5	Exp	Exp	NNP
40318	6267	6	.	.	.
40318	6268	1	Sta	Sta	NNP
40318	6268	2	.	.	.
40318	6269	1	Rept	Rept	NNP
40318	6269	2	.	.	.
40318	6270	1	1900	1900	CD
40318	6270	2	,	,	,
40318	6270	3	pages	page	VBZ
40318	6270	4	102	102	CD
40318	6270	5	-	-	SYM
40318	6270	6	122	122	CD
40318	6270	7	.	.	.
40318	6271	1	[	[	-LRB-
40318	6271	2	112	112	CD
40318	6271	3	]	]	-RRB-
40318	6271	4	Harding	Harding	NNP
40318	6271	5	,	,	,
40318	6271	6	H.	H.	NNP
40318	6271	7	A.	A.	NNP
40318	6271	8	,	,	,
40318	6271	9	and	and	CC
40318	6271	10	M.	M.	NNP
40318	6271	11	J.	J.	NNP
40318	6271	12	Prucha	Prucha	NNP
40318	6271	13	,	,	,
40318	6271	14	The	the	DT
40318	6271	15	bacterial	bacterial	JJ
40318	6271	16	flora	flora	NNS
40318	6271	17	of	of	IN
40318	6271	18	Cheddar	Cheddar	NNP
40318	6271	19	cheese	cheese	NN
40318	6271	20	,	,	,
40318	6271	21	N.	N.	NNP
40318	6271	22	Y.	Y.	NNP
40318	6272	1	(	(	-LRB-
40318	6272	2	Geneva	Geneva	NNP
40318	6272	3	)	)	-RRB-
40318	6272	4	Exp	Exp	NNP
40318	6272	5	.	.	.
40318	6273	1	Sta	Sta	NNP
40318	6273	2	.	.	.
40318	6274	1	Tech	Tech	NNP
40318	6274	2	.	.	.
40318	6275	1	Bul	Bul	NNP
40318	6275	2	.	.	.
40318	6276	1	8	8	LS
40318	6276	2	.	.	.
40318	6277	1	[	[	-LRB-
40318	6277	2	113	113	CD
40318	6277	3	]	]	-RRB-
40318	6277	4	Bacterium	Bacterium	NNP
40318	6277	5	,	,	,
40318	6277	6	Bacillus	Bacillus	NNP
40318	6277	7	and	and	CC
40318	6277	8	Lactobacillus	Lactobacillus	NNP
40318	6277	9	are	be	VBP
40318	6277	10	preferred	prefer	VBN
40318	6277	11	by	by	IN
40318	6277	12	different	different	JJ
40318	6277	13	authors	author	NNS
40318	6277	14	as	as	IN
40318	6277	15	generic	generic	JJ
40318	6277	16	placing	placing	NN
40318	6277	17	of	of	IN
40318	6277	18	the	the	DT
40318	6277	19	Bulgarian	bulgarian	JJ
40318	6277	20	sour	sour	JJ
40318	6277	21	milk	milk	NN
40318	6277	22	species	specie	NNS
40318	6277	23	.	.	.
40318	6278	1	[	[	-LRB-
40318	6278	2	114	114	CD
40318	6278	3	]	]	-RRB-
40318	6278	4	Hastings	Hastings	NNP
40318	6278	5	,	,	,
40318	6278	6	E.	E.	NNP
40318	6278	7	G.	G.	NNP
40318	6278	8	,	,	,
40318	6278	9	Alice	Alice	NNP
40318	6278	10	C.	C.	NNP
40318	6278	11	Evans	Evans	NNP
40318	6278	12	and	and	CC
40318	6278	13	E.	E.	NNP
40318	6278	14	B.	B.	NNP
40318	6278	15	Hart	Hart	NNP
40318	6278	16	,	,	,
40318	6278	17	The	the	DT
40318	6278	18	bacteriology	bacteriology	NN
40318	6278	19	of	of	IN
40318	6278	20	Cheddar	Cheddar	NNP
40318	6278	21	cheese	cheese	NN
40318	6278	22	,	,	,
40318	6278	23	Wis.	Wisconsin	NNP
40318	6278	24	Exp	Exp	NNP
40318	6278	25	.	.	.
40318	6279	1	Sta	Sta	NNP
40318	6279	2	.	.	.
40318	6280	1	Bul	Bul	NNP
40318	6280	2	.	.	.
40318	6281	1	150	150	CD
40318	6281	2	,	,	,
40318	6281	3	pages	page	VBZ
40318	6281	4	1	1	CD
40318	6281	5	-	-	SYM
40318	6281	6	52	52	CD
40318	6281	7	,	,	,
40318	6281	8	1912	1912	CD
40318	6281	9	.	.	.
40318	6282	1	[	[	-LRB-
40318	6282	2	115	115	CD
40318	6282	3	]	]	-RRB-
40318	6282	4	Harding	Harding	NNP
40318	6282	5	,	,	,
40318	6282	6	H.	H.	NNP
40318	6282	7	A.	A.	NNP
40318	6282	8	,	,	,
40318	6282	9	The	the	DT
40318	6282	10	rôle	rôle	NN
40318	6282	11	of	of	IN
40318	6282	12	the	the	DT
40318	6282	13	lactic	lactic	JJ
40318	6282	14	acid	acid	JJ
40318	6282	15	bacteria	bacteria	NNS
40318	6282	16	in	in	IN
40318	6282	17	the	the	DT
40318	6282	18	manufacture	manufacture	NN
40318	6282	19	and	and	CC
40318	6282	20	in	in	IN
40318	6282	21	the	the	DT
40318	6282	22	early	early	JJ
40318	6282	23	stages	stage	NNS
40318	6282	24	of	of	IN
40318	6282	25	ripening	ripening	NN
40318	6282	26	of	of	IN
40318	6282	27	Cheddar	Cheddar	NNP
40318	6282	28	cheese	cheese	NN
40318	6282	29	,	,	,
40318	6282	30	N.	N.	NNP
40318	6282	31	Y.	Y.	NNP
40318	6283	1	(	(	-LRB-
40318	6283	2	Geneva	Geneva	NNP
40318	6283	3	)	)	-RRB-
40318	6283	4	Exp	Exp	NNP
40318	6283	5	.	.	.
40318	6284	1	Sta	Sta	NNP
40318	6284	2	.	.	.
40318	6285	1	Bul	Bul	NNP
40318	6285	2	.	.	.
40318	6286	1	237	237	CD
40318	6286	2	,	,	,
40318	6286	3	1903	1903	CD
40318	6286	4	.	.	.
40318	6287	1	[	[	-LRB-
40318	6287	2	116	116	CD
40318	6287	3	]	]	-RRB-
40318	6287	4	Heinemann	Heinemann	NNP
40318	6287	5	,	,	,
40318	6287	6	P.	P.	NNP
40318	6287	7	G.	G.	NNP
40318	6287	8	,	,	,
40318	6287	9	The	the	DT
40318	6287	10	kinds	kind	NNS
40318	6287	11	of	of	IN
40318	6287	12	lactic	lactic	JJ
40318	6287	13	acid	acid	NN
40318	6287	14	produced	produce	VBN
40318	6287	15	by	by	IN
40318	6287	16	lactic	lactic	JJ
40318	6287	17	acid	acid	NN
40318	6287	18	bacteria	bacteria	NNS
40318	6287	19	,	,	,
40318	6287	20	Jour	Jour	NNP
40318	6287	21	.	.	.
40318	6288	1	Biol	Biol	NNP
40318	6288	2	.	.	.
40318	6289	1	Chem	Chem	NNP
40318	6289	2	.	.	NNP
40318	6289	3	,	,	,
40318	6289	4	Vol	Vol	NNP
40318	6289	5	.	.	.
40318	6290	1	2	2	LS
40318	6290	2	,	,	,
40318	6290	3	pages	page	VBZ
40318	6290	4	603	603	CD
40318	6290	5	-	-	SYM
40318	6290	6	608	608	CD
40318	6290	7	.	.	.
40318	6291	1	[	[	-LRB-
40318	6291	2	117	117	CD
40318	6291	3	]	]	-RRB-
40318	6291	4	Hastings	Hastings	NNP
40318	6291	5	,	,	,
40318	6291	6	E.	E.	NNP
40318	6291	7	G.	G.	NNP
40318	6291	8	,	,	,
40318	6291	9	_	_	NNP
40318	6291	10	et	et	NNP
40318	6291	11	al	al	NNP
40318	6291	12	.	.	NNP
40318	6291	13	_	_	NNP
40318	6291	14	,	,	,
40318	6291	15	The	the	DT
40318	6291	16	bacteriology	bacteriology	NN
40318	6291	17	of	of	IN
40318	6291	18	Cheddar	Cheddar	NNP
40318	6291	19	cheese	cheese	NN
40318	6291	20	,	,	,
40318	6291	21	U.	U.	NNP
40318	6291	22	S.	S.	NNP
40318	6291	23	Dept	Dept	NNP
40318	6291	24	.	.	.
40318	6292	1	Agr	agr	RB
40318	6292	2	.	.	.
40318	6293	1	Bur	bur	VB
40318	6293	2	.	.	.
40318	6294	1	An	an	DT
40318	6294	2	.	.	.
40318	6295	1	Ind.	Indiana	NNP
40318	6296	1	Bul	Bul	NNP
40318	6296	2	.	.	.
40318	6297	1	150	150	CD
40318	6297	2	,	,	,
40318	6297	3	1912	1912	CD
40318	6297	4	.	.	.
40318	6298	1	[	[	-LRB-
40318	6298	2	118	118	CD
40318	6298	3	]	]	-RRB-
40318	6298	4	Van	Van	NNP
40318	6298	5	Slyke	Slyke	NNP
40318	6298	6	,	,	,
40318	6298	7	L.	L.	NNP
40318	6298	8	L.	L.	NNP
40318	6298	9	,	,	,
40318	6298	10	and	and	CC
40318	6298	11	E.	E.	NNP
40318	6298	12	B.	B.	NNP
40318	6298	13	Hart	Hart	NNP
40318	6298	14	,	,	,
40318	6298	15	Conditions	condition	NNS
40318	6298	16	affecting	affect	VBG
40318	6298	17	chemical	chemical	NN
40318	6298	18	changes	change	NNS
40318	6298	19	in	in	IN
40318	6298	20	cheese	cheese	NN
40318	6298	21	ripening	ripening	NN
40318	6298	22	,	,	,
40318	6298	23	N.	N.	NNP
40318	6298	24	Y.	Y.	NNP
40318	6299	1	(	(	-LRB-
40318	6299	2	Geneva	Geneva	NNP
40318	6299	3	)	)	-RRB-
40318	6299	4	Exp	Exp	NNP
40318	6299	5	.	.	.
40318	6300	1	Sta	Sta	NNP
40318	6300	2	.	.	.
40318	6301	1	Bul	Bul	NNP
40318	6301	2	.	.	.
40318	6302	1	236	236	CD
40318	6302	2	,	,	,
40318	6302	3	1903	1903	CD
40318	6302	4	.	.	.
40318	6303	1	[	[	-LRB-
40318	6303	2	119	119	CD
40318	6303	3	]	]	-RRB-
40318	6303	4	Van	Van	NNP
40318	6303	5	Slyke	Slyke	NNP
40318	6303	6	,	,	,
40318	6303	7	L.	L.	NNP
40318	6303	8	L.	L.	NNP
40318	6303	9	,	,	,
40318	6303	10	_	_	NNP
40318	6303	11	et	et	NNP
40318	6303	12	al	al	NNP
40318	6303	13	.	.	NNP
40318	6303	14	_	_	NNP
40318	6303	15	,	,	,
40318	6303	16	Cheese	Cheese	NNP
40318	6303	17	ripening	ripen	VBG
40318	6303	18	at	at	IN
40318	6303	19	low	low	JJ
40318	6303	20	temperatures	temperature	NNS
40318	6303	21	,	,	,
40318	6303	22	N.	N.	NNP
40318	6303	23	Y.	Y.	NNP
40318	6304	1	(	(	-LRB-
40318	6304	2	Geneva	Geneva	NNP
40318	6304	3	)	)	-RRB-
40318	6304	4	Exp	Exp	NNP
40318	6304	5	.	.	.
40318	6305	1	Sta	Sta	NNP
40318	6305	2	.	.	.
40318	6306	1	Bul	Bul	NNP
40318	6306	2	.	.	.
40318	6307	1	234	234	CD
40318	6307	2	,	,	,
40318	6307	3	1903	1903	CD
40318	6307	4	.	.	.
40318	6308	1	[	[	-LRB-
40318	6308	2	120	120	CD
40318	6308	3	]	]	-RRB-
40318	6308	4	Van	Van	NNP
40318	6308	5	Slyke	Slyke	NNP
40318	6308	6	,	,	,
40318	6308	7	L.	L.	NNP
40318	6308	8	L.	L.	NNP
40318	6308	9	,	,	,
40318	6308	10	_	_	NNP
40318	6308	11	et	et	NNP
40318	6308	12	al	al	NNP
40318	6308	13	.	.	NNP
40318	6308	14	_	_	NNP
40318	6308	15	,	,	,
40318	6308	16	Cheese	Cheese	NNP
40318	6308	17	ripening	ripen	VBG
40318	6308	18	at	at	IN
40318	6308	19	low	low	JJ
40318	6308	20	temperatures	temperature	NNS
40318	6308	21	,	,	,
40318	6308	22	N.	N.	NNP
40318	6308	23	Y.	Y.	NNP
40318	6309	1	(	(	-LRB-
40318	6309	2	Geneva	Geneva	NNP
40318	6309	3	)	)	-RRB-
40318	6309	4	Exp	Exp	NNP
40318	6309	5	.	.	.
40318	6310	1	Sta	Sta	NNP
40318	6310	2	.	.	.
40318	6311	1	Bul	Bul	NNP
40318	6311	2	.	.	.
40318	6312	1	234	234	CD
40318	6312	2	,	,	,
40318	6312	3	1903	1903	CD
40318	6312	4	.	.	.
40318	6313	1	[	[	-LRB-
40318	6313	2	121	121	CD
40318	6313	3	]	]	-RRB-
40318	6313	4	Doane	Doane	NNP
40318	6313	5	,	,	,
40318	6313	6	C.	C.	NNP
40318	6313	7	F.	F.	NNP
40318	6313	8	,	,	,
40318	6313	9	Methods	Methods	NNPS
40318	6313	10	and	and	CC
40318	6313	11	results	result	NNS
40318	6313	12	of	of	IN
40318	6313	13	paraffining	paraffine	VBG
40318	6313	14	cheese	cheese	NN
40318	6313	15	,	,	,
40318	6313	16	U.	U.	NNP
40318	6313	17	S.	S.	NNP
40318	6313	18	Dept	Dept	NNP
40318	6313	19	.	.	.
40318	6314	1	Agr	agr	RB
40318	6314	2	.	.	.
40318	6315	1	Bur	bur	VB
40318	6315	2	.	.	.
40318	6316	1	An	an	DT
40318	6316	2	.	.	.
40318	6317	1	Ind.	Indiana	NNP
40318	6318	1	Circ	Circ	NNP
40318	6318	2	.	.	.
40318	6319	1	181	181	CD
40318	6319	2	,	,	,
40318	6319	3	pages	page	VBZ
40318	6319	4	1	1	CD
40318	6319	5	-	-	SYM
40318	6319	6	16	16	CD
40318	6319	7	,	,	,
40318	6319	8	1911	1911	CD
40318	6319	9	.	.	.
40318	6320	1	[	[	-LRB-
40318	6320	2	122	122	CD
40318	6320	3	]	]	-RRB-
40318	6320	4	Doane	Doane	NNP
40318	6320	5	,	,	,
40318	6320	6	C.	C.	NNP
40318	6320	7	F.	F.	NNP
40318	6320	8	,	,	,
40318	6320	9	and	and	CC
40318	6320	10	E.	E.	NNP
40318	6320	11	E.	E.	NNP
40318	6320	12	Eldredge	Eldredge	NNP
40318	6320	13	,	,	,
40318	6320	14	The	the	DT
40318	6320	15	use	use	NN
40318	6320	16	of	of	IN
40318	6320	17	Bacillus	Bacillus	NNP
40318	6320	18	Bulgaricus	Bulgaricus	NNP
40318	6320	19	in	in	IN
40318	6320	20	starters	starter	NNS
40318	6320	21	for	for	IN
40318	6320	22	making	make	VBG
40318	6320	23	Swiss	swiss	JJ
40318	6320	24	or	or	CC
40318	6320	25	Emmenthal	Emmenthal	NNP
40318	6320	26	cheese	cheese	NN
40318	6320	27	,	,	,
40318	6320	28	Dept	Dept	NNP
40318	6320	29	.	.	.
40318	6321	1	of	of	IN
40318	6321	2	Agr	Agr	NNP
40318	6321	3	.	.	.
40318	6322	1	Bur	bur	VB
40318	6322	2	.	.	.
40318	6323	1	An	an	DT
40318	6323	2	.	.	.
40318	6324	1	Ind.	Indiana	NNP
40318	6325	1	Bul	Bul	NNP
40318	6325	2	.	.	.
40318	6326	1	148	148	CD
40318	6326	2	,	,	,
40318	6326	3	1915	1915	CD
40318	6326	4	.	.	.
40318	6327	1	[	[	-LRB-
40318	6327	2	123	123	CD
40318	6327	3	]	]	-RRB-
40318	6327	4	N.	N.	NNP
40318	6327	5	Y.	Y.	NNP
40318	6328	1	Produce	produce	VB
40318	6328	2	Rev.	Rev.	NNP
40318	6329	1	and	and	CC
40318	6329	2	Am	Am	NNP
40318	6329	3	.	.	.
40318	6330	1	Creamery	Creamery	NNP
40318	6330	2	,	,	,
40318	6330	3	Vol	Vol	NNP
40318	6330	4	.	.	.
40318	6331	1	37	37	CD
40318	6331	2	,	,	,
40318	6331	3	no	no	UH
40318	6331	4	.	.	.
40318	6332	1	25	25	CD
40318	6332	2	,	,	,
40318	6332	3	page	page	NN
40318	6332	4	1112	1112	CD
40318	6332	5	,	,	,
40318	6332	6	Starter	Starter	NNP
40318	6332	7	for	for	IN
40318	6332	8	Swiss	swiss	JJ
40318	6332	9	cheese	cheese	NN
40318	6332	10	.	.	.
40318	6333	1	[	[	-LRB-
40318	6333	2	124	124	CD
40318	6333	3	]	]	-RRB-
40318	6333	4	Clark	Clark	NNP
40318	6333	5	,	,	,
40318	6333	6	W.	W.	NNP
40318	6333	7	M.	M.	NNP
40318	6333	8	,	,	,
40318	6333	9	On	on	IN
40318	6333	10	the	the	DT
40318	6333	11	formation	formation	NN
40318	6333	12	of	of	IN
40318	6333	13	"	"	``
40318	6333	14	eyes	eye	NNS
40318	6333	15	"	"	''
40318	6333	16	in	in	IN
40318	6333	17	Emmenthal	emmenthal	JJ
40318	6333	18	cheese	cheese	NN
40318	6333	19	,	,	,
40318	6333	20	Jour	Jour	NNP
40318	6333	21	.	.	.
40318	6334	1	Dairy	Dairy	NNP
40318	6334	2	Sci	Sci	NNP
40318	6334	3	.	.	.
40318	6335	1	1	1	CD
40318	6335	2	(	(	-LRB-
40318	6335	3	1917	1917	CD
40318	6335	4	)	)	-RRB-
40318	6335	5	,	,	,
40318	6335	6	no	no	UH
40318	6335	7	.	.	.
40318	6336	1	2	2	LS
40318	6336	2	,	,	,
40318	6336	3	pages	page	VBZ
40318	6336	4	91	91	CD
40318	6336	5	-	-	HYPH
40318	6336	6	113	113	CD
40318	6336	7	.	.	.
40318	6337	1	Among	among	IN
40318	6337	2	important	important	JJ
40318	6337	3	studies	study	NNS
40318	6337	4	of	of	IN
40318	6337	5	Swiss	swiss	JJ
40318	6337	6	cheese	cheese	NN
40318	6337	7	ripening	ripening	NN
40318	6337	8	are	be	VBP
40318	6337	9	the	the	DT
40318	6337	10	following	follow	VBG
40318	6337	11	:	:	:
40318	6337	12	Freudenreich	Freudenreich	NNP
40318	6337	13	,	,	,
40318	6337	14	E.	E.	NNP
40318	6337	15	v.	v.	NN
40318	6337	16	,	,	,
40318	6337	17	and	and	CC
40318	6337	18	Orla	Orla	NNP
40318	6337	19	Jensen	Jensen	NNP
40318	6337	20	,	,	,
40318	6337	21	Ueber	Ueber	NNP
40318	6337	22	die	die	VBP
40318	6337	23	in	in	IN
40318	6337	24	Emmentalerkäse	Emmentalerkäse	NNP
40318	6337	25	stattfindende	stattfindende	NN
40318	6337	26	Proprionsäuregärung	Proprionsäuregärung	NNP
40318	6337	27	,	,	,
40318	6337	28	Centralb	Centralb	NNP
40318	6337	29	.	.	.
40318	6338	1	f.	f.	NNP
40318	6338	2	Bakt	Bakt	NNP
40318	6338	3	.	.	.
40318	6339	1	etc	etc	FW
40318	6339	2	.	.	.
40318	6340	1	2	2	CD
40318	6340	2	Abt	Abt	NNP
40318	6340	3	.	.	.
40318	6341	1	17	17	CD
40318	6341	2	,	,	,
40318	6341	3	page	page	NN
40318	6341	4	529	529	CD
40318	6341	5	.	.	.
40318	6342	1	Jensen	Jensen	NNP
40318	6342	2	,	,	,
40318	6342	3	Orla	Orla	NNP
40318	6342	4	,	,	,
40318	6342	5	Biologische	Biologische	NNP
40318	6342	6	Studien	Studien	NNP
40318	6342	7	über	über	NN
40318	6342	8	den	den	NN
40318	6342	9	Käsereifungs	Käsereifungs	NNP
40318	6342	10	-	-	HYPH
40318	6342	11	prozess	prozess	NN
40318	6342	12	unter	unter	NN
40318	6342	13	spezieller	spezieller	NN
40318	6342	14	Berucksichtigung	Berucksichtigung	NNP
40318	6342	15	der	der	NNP
40318	6342	16	flüchtigen	flüchtigen	NNP
40318	6342	17	Fettsäuren	Fettsäuren	NNP
40318	6342	18	,	,	,
40318	6342	19	Centralb	Centralb	NNP
40318	6342	20	.	.	.
40318	6343	1	f.	f.	NNP
40318	6343	2	Bakt	Bakt	NNP
40318	6343	3	.	.	.
40318	6344	1	etc	etc	FW
40318	6344	2	.	.	.
40318	6345	1	2	2	CD
40318	6345	2	Abt	Abt	NNP
40318	6345	3	.	.	.
40318	6346	1	13	13	CD
40318	6346	2	(	(	-LRB-
40318	6346	3	1904	1904	CD
40318	6346	4	)	)	-RRB-
40318	6346	5	,	,	,
40318	6346	6	page	page	NN
40318	6346	7	161	161	CD
40318	6346	8	.	.	.
40318	6347	1	Eldredge	Eldredge	NNP
40318	6347	2	,	,	,
40318	6347	3	E.	E.	NNP
40318	6347	4	E.	E.	NNP
40318	6347	5	,	,	,
40318	6347	6	and	and	CC
40318	6347	7	L.	L.	NNP
40318	6347	8	A.	A.	NNP
40318	6347	9	Rogers	Rogers	NNP
40318	6347	10	,	,	,
40318	6347	11	The	the	DT
40318	6347	12	bacteriology	bacteriology	NN
40318	6347	13	of	of	IN
40318	6347	14	cheese	cheese	NN
40318	6347	15	of	of	IN
40318	6347	16	the	the	DT
40318	6347	17	Emmenthal	Emmenthal	NNP
40318	6347	18	type	type	NN
40318	6347	19	,	,	,
40318	6347	20	Centralb	Centralb	NNP
40318	6347	21	.	.	.
40318	6348	1	f.	f.	NNP
40318	6348	2	Bakt	Bakt	NNP
40318	6348	3	.	.	.
40318	6349	1	2	2	CD
40318	6349	2	Abt	Abt	NNP
40318	6349	3	.	.	.
40318	6350	1	40	40	CD
40318	6350	2	(	(	-LRB-
40318	6350	3	1914	1914	CD
40318	6350	4	)	)	-RRB-
40318	6350	5	,	,	,
40318	6350	6	no	no	UH
40318	6350	7	.	.	.
40318	6351	1	1/8	1/8	CD
40318	6351	2	,	,	,
40318	6351	3	pages	page	NNS
40318	6351	4	5	5	CD
40318	6351	5	-	-	SYM
40318	6351	6	21	21	CD
40318	6351	7	.	.	.
40318	6352	1	[	[	-LRB-
40318	6352	2	125	125	CD
40318	6352	3	]	]	-RRB-
40318	6352	4	Gorini	Gorini	NNP
40318	6352	5	,	,	,
40318	6352	6	C.	C.	NNP
40318	6352	7	,	,	,
40318	6352	8	Studi	Studi	NNP
40318	6352	9	sulla	sulla	NN
40318	6352	10	fabricatione	fabricatione	NN
40318	6352	11	razionale	razionale	NN
40318	6352	12	del	del	NNP
40318	6352	13	fromaggi	fromaggi	NNP
40318	6352	14	Grana	Grana	NNP
40318	6352	15	,	,	,
40318	6352	16	Boll	Boll	NNP
40318	6352	17	.	.	.
40318	6353	1	uff	uff	NNP
40318	6353	2	.	.	.
40318	6354	1	del	del	NNP
40318	6354	2	Ministero	Ministero	NNP
40318	6354	3	Agr	Agr	NNP
40318	6354	4	.	.	.
40318	6355	1	Ind.	Indiana	NNP
40318	6356	1	e	e	NNP
40318	6356	2	Comm	Comm	NNP
40318	6356	3	.	.	.
40318	6357	1	Anno	Anno	NNP
40318	6357	2	X	X	NNP
40318	6357	3	,	,	,
40318	6357	4	serie	serie	NNP
40318	6357	5	C	C	NNP
40318	6357	6	,	,	,
40318	6357	7	Fasc	Fasc	NNP
40318	6357	8	.	.	.
40318	6358	1	10	10	CD
40318	6358	2	,	,	,
40318	6358	3	pages	page	NNS
40318	6358	4	1	1	CD
40318	6358	5	-	-	SYM
40318	6358	6	7	7	CD
40318	6358	7	,	,	,
40318	6358	8	Roma	Roma	NNP
40318	6358	9	,	,	,
40318	6358	10	1911	1911	CD
40318	6358	11	.	.	.
40318	6359	1	Gorini	Gorini	NNP
40318	6359	2	,	,	,
40318	6359	3	C.	C.	NNP
40318	6359	4	,	,	,
40318	6359	5	On	on	IN
40318	6359	6	the	the	DT
40318	6359	7	distribution	distribution	NN
40318	6359	8	of	of	IN
40318	6359	9	bacteria	bacteria	NNS
40318	6359	10	in	in	IN
40318	6359	11	Grana	Grana	NNP
40318	6359	12	cheese	cheese	NN
40318	6359	13	,	,	,
40318	6359	14	Centralb	Centralb	NNP
40318	6359	15	.	.	.
40318	6360	1	f.	f.	NNP
40318	6360	2	Bakt	Bakt	NNP
40318	6360	3	.	.	.
40318	6361	1	etc	etc	FW
40318	6361	2	.	.	.
40318	6362	1	2	2	CD
40318	6362	2	Abt	Abt	NNP
40318	6362	3	.	.	.
40318	6363	1	12	12	CD
40318	6363	2	(	(	-LRB-
40318	6363	3	1904	1904	CD
40318	6363	4	)	)	-RRB-
40318	6363	5	,	,	,
40318	6363	6	pages	page	VBZ
40318	6363	7	78	78	CD
40318	6363	8	-	-	SYM
40318	6363	9	81	81	CD
40318	6363	10	.	.	.
40318	6364	1	Fascetti	Fascetti	NNP
40318	6364	2	,	,	,
40318	6364	3	G.	G.	NNP
40318	6364	4	,	,	,
40318	6364	5	The	the	DT
40318	6364	6	technological	technological	JJ
40318	6364	7	chemistry	chemistry	NN
40318	6364	8	of	of	IN
40318	6364	9	the	the	DT
40318	6364	10	manufacture	manufacture	NN
40318	6364	11	of	of	IN
40318	6364	12	Grana	Grana	NNP
40318	6364	13	cheese	cheese	NN
40318	6364	14	in	in	IN
40318	6364	15	Reggio	Reggio	NNP
40318	6364	16	,	,	,
40318	6364	17	Staz	Staz	NNP
40318	6364	18	.	.	.
40318	6365	1	Sper	sper	NN
40318	6365	2	.	.	.
40318	6366	1	Agr	agr	RB
40318	6366	2	.	.	.
40318	6367	1	Ital	Ital	NNP
40318	6367	2	.	.	.
40318	6368	1	47	47	CD
40318	6368	2	(	(	-LRB-
40318	6368	3	1914	1914	CD
40318	6368	4	)	)	-RRB-
40318	6368	5	,	,	,
40318	6368	6	no	no	UH
40318	6368	7	.	.	.
40318	6369	1	8	8	CD
40318	6369	2	,	,	,
40318	6369	3	pages	page	VBZ
40318	6369	4	541	541	CD
40318	6369	5	-	-	HYPH
40318	6369	6	568	568	CD
40318	6369	7	.	.	.
40318	6370	1	[	[	-LRB-
40318	6370	2	126	126	CD
40318	6370	3	]	]	-RRB-
40318	6370	4	Cornalba	Cornalba	NNP
40318	6370	5	,	,	,
40318	6370	6	G.	G.	NNP
40318	6370	7	,	,	,
40318	6370	8	Caciocavallo	Caciocavallo	NNP
40318	6370	9	in	in	IN
40318	6370	10	Lombardy	Lombardy	NNP
40318	6370	11	,	,	,
40318	6370	12	L'Industria	L'Industria	NNP
40318	6370	13	del	del	NNP
40318	6370	14	Latte	Latte	NNP
40318	6370	15	3	3	CD
40318	6370	16	,	,	,
40318	6370	17	page	page	NN
40318	6370	18	105	105	CD
40318	6370	19	,	,	,
40318	6370	20	Abs	abs	NN
40318	6370	21	.	.	.
40318	6371	1	in	in	IN
40318	6371	2	Jahresb	Jahresb	NNP
40318	6371	3	.	.	.
40318	6372	1	f.	f.	NNP
40318	6372	2	Tierchemie	Tierchemie	NNP
40318	6372	3	36	36	CD
40318	6372	4	(	(	-LRB-
40318	6372	5	1906	1906	CD
40318	6372	6	)	)	-RRB-
40318	6372	7	,	,	,
40318	6372	8	page	page	NN
40318	6372	9	250	250	CD
40318	6372	10	.	.	.
40318	6373	1	[	[	-LRB-
40318	6373	2	127	127	CD
40318	6373	3	]	]	-RRB-
40318	6373	4	Babcock	Babcock	NNP
40318	6373	5	,	,	,
40318	6373	6	S.	S.	NNP
40318	6373	7	M.	M.	NNP
40318	6373	8	,	,	,
40318	6373	9	Albumin	Albumin	NNP
40318	6373	10	cheese	cheese	NN
40318	6373	11	,	,	,
40318	6373	12	Wis.	Wisconsin	NNP
40318	6373	13	Exp	Exp	NNP
40318	6373	14	.	.	.
40318	6374	1	Sta	Sta	NNP
40318	6374	2	.	.	.
40318	6375	1	Rept	Rept	NNP
40318	6375	2	.	.	.
40318	6376	1	12	12	CD
40318	6376	2	(	(	-LRB-
40318	6376	3	1895	1895	CD
40318	6376	4	)	)	-RRB-
40318	6376	5	,	,	,
40318	6376	6	page	page	NN
40318	6376	7	134	134	CD
40318	6376	8	.	.	.
40318	6377	1	[	[	-LRB-
40318	6377	2	128	128	CD
40318	6377	3	]	]	-RRB-
40318	6377	4	Doane	Doane	NNP
40318	6377	5	,	,	,
40318	6377	6	C.	C.	NNP
40318	6377	7	F.	F.	NNP
40318	6377	8	,	,	,
40318	6377	9	Whey	Whey	NNP
40318	6377	10	butter	butter	NN
40318	6377	11	,	,	,
40318	6377	12	U.	U.	NNP
40318	6377	13	S.	S.	NNP
40318	6377	14	Dept	Dept	NNP
40318	6377	15	.	.	.
40318	6378	1	Agr	agr	RB
40318	6378	2	.	.	.
40318	6379	1	Bur	bur	VB
40318	6379	2	.	.	.
40318	6380	1	An	an	DT
40318	6380	2	.	.	.
40318	6381	1	Ind.	Indiana	NNP
40318	6382	1	Circ	Circ	NNP
40318	6382	2	.	.	.
40318	6383	1	161	161	CD
40318	6383	2	,	,	,
40318	6383	3	pages	page	VBZ
40318	6383	4	1	1	CD
40318	6383	5	-	-	SYM
40318	6383	6	7	7	CD
40318	6383	7	,	,	,
40318	6383	8	1910	1910	CD
40318	6383	9	.	.	.
40318	6384	1	Sammis	Sammis	NNP
40318	6384	2	,	,	,
40318	6384	3	J.	J.	NNP
40318	6384	4	L.	L.	NNP
40318	6384	5	,	,	,
40318	6384	6	Making	make	VBG
40318	6384	7	whey	whey	JJ
40318	6384	8	butter	butter	NN
40318	6384	9	at	at	IN
40318	6384	10	Cheddar	Cheddar	NNP
40318	6384	11	cheese	cheese	NN
40318	6384	12	factories	factory	NNS
40318	6384	13	,	,	,
40318	6384	14	Wis.	Wisconsin	NNP
40318	6384	15	Exp	Exp	NNP
40318	6384	16	.	.	.
40318	6385	1	Sta	Sta	NNP
40318	6385	2	.	.	.
40318	6386	1	Bul	Bul	NNP
40318	6386	2	.	.	.
40318	6387	1	246	246	CD
40318	6387	2	,	,	,
40318	6387	3	1915	1915	CD
40318	6387	4	.	.	.
40318	6388	1	Ellenberrger	Ellenberrger	NNP
40318	6388	2	,	,	,
40318	6388	3	H.	H.	NNP
40318	6388	4	B.	B.	NNP
40318	6388	5	,	,	,
40318	6388	6	and	and	CC
40318	6388	7	M.	M.	NNP
40318	6388	8	R.	R.	NNP
40318	6388	9	Tolstrup	Tolstrup	NNP
40318	6388	10	,	,	,
40318	6388	11	Skimming	skim	VBG
40318	6388	12	whey	whey	NN
40318	6388	13	at	at	IN
40318	6388	14	Vermont	Vermont	NNP
40318	6388	15	cheese	cheese	NN
40318	6388	16	factories	factory	NNS
40318	6388	17	,	,	,
40318	6388	18	Vt	Vt	NNP
40318	6388	19	.	.	.
40318	6388	20	Dept	Dept	NNP
40318	6388	21	.	.	.
40318	6389	1	Agr	agr	RB
40318	6389	2	.	.	.
40318	6390	1	Bul	Bul	NNP
40318	6390	2	.	.	.
40318	6391	1	26	26	CD
40318	6391	2	,	,	,
40318	6391	3	1916	1916	CD
40318	6391	4	.	.	.
40318	6392	1	[	[	-LRB-
40318	6392	2	129	129	CD
40318	6392	3	]	]	-RRB-
40318	6392	4	Farrington	Farrington	NNP
40318	6392	5	,	,	,
40318	6392	6	E.	E.	NNP
40318	6392	7	H.	H.	NNP
40318	6392	8	,	,	,
40318	6392	9	and	and	CC
40318	6392	10	G.	G.	NNP
40318	6392	11	J.	J.	NNP
40318	6392	12	Davis	Davis	NNP
40318	6392	13	,	,	,
40318	6392	14	The	the	DT
40318	6392	15	disposal	disposal	NN
40318	6392	16	of	of	IN
40318	6392	17	creamery	creamery	NN
40318	6392	18	sewage	sewage	NN
40318	6392	19	,	,	,
40318	6392	20	Wis.	Wisconsin	NNP
40318	6392	21	Exp	Exp	NNP
40318	6392	22	.	.	.
40318	6393	1	Sta	Sta	NNP
40318	6393	2	.	.	.
40318	6394	1	Bul	Bul	NNP
40318	6394	2	.	.	.
40318	6395	1	245	245	CD
40318	6395	2	,	,	,
40318	6395	3	1915	1915	CD
40318	6395	4	.	.	.
40318	6396	1	[	[	-LRB-
40318	6396	2	130	130	CD
40318	6396	3	]	]	-RRB-
40318	6396	4	Dotterrer	Dotterrer	NNP
40318	6396	5	,	,	,
40318	6396	6	W.	W.	NNP
40318	6396	7	D.	D.	NNP
40318	6396	8	,	,	,
40318	6396	9	and	and	CC
40318	6396	10	R.	R.	NNP
40318	6396	11	S.	S.	NNP
40318	6396	12	Breed	Breed	NNP
40318	6396	13	,	,	,
40318	6396	14	Why	why	WRB
40318	6396	15	and	and	CC
40318	6396	16	how	how	WRB
40318	6396	17	pasteurize	pasteurize	VBP
40318	6396	18	dairy	dairy	NN
40318	6396	19	by	by	IN
40318	6396	20	-	-	HYPH
40318	6396	21	products	product	NNS
40318	6396	22	,	,	,
40318	6396	23	N.	N.	NNP
40318	6396	24	Y.	Y.	NNP
40318	6397	1	(	(	-LRB-
40318	6397	2	Geneva	Geneva	NNP
40318	6397	3	)	)	-RRB-
40318	6397	4	Exp	Exp	NNP
40318	6397	5	.	.	.
40318	6398	1	Sta	Sta	NNP
40318	6398	2	.	.	.
40318	6399	1	Bul	Bul	NNP
40318	6399	2	.	.	.
40318	6400	1	412	412	CD
40318	6400	2	,	,	,
40318	6400	3	1915	1915	CD
40318	6400	4	.	.	.
40318	6401	1	[	[	-LRB-
40318	6401	2	131	131	CD
40318	6401	3	]	]	-RRB-
40318	6401	4	Harding	Harding	NNP
40318	6401	5	,	,	,
40318	6401	6	H.	H.	NNP
40318	6401	7	A.	A.	NNP
40318	6401	8	,	,	,
40318	6401	9	and	and	CC
40318	6401	10	G.	G.	NNP
40318	6401	11	A.	A.	NNP
40318	6401	12	Smith	Smith	NNP
40318	6401	13	,	,	,
40318	6401	14	Control	Control	NNP
40318	6401	15	of	of	IN
40318	6401	16	rust	rust	NN
40318	6401	17	spots	spot	NNS
40318	6401	18	in	in	IN
40318	6401	19	cheese	cheese	NN
40318	6401	20	,	,	,
40318	6401	21	N.	N.	NNP
40318	6401	22	Y.	Y.	NNP
40318	6402	1	(	(	-LRB-
40318	6402	2	Geneva	Geneva	NNP
40318	6402	3	)	)	-RRB-
40318	6402	4	Exp	Exp	NNP
40318	6402	5	.	.	.
40318	6403	1	Sta	Sta	NNP
40318	6403	2	.	.	.
40318	6404	1	Bul	Bul	NNP
40318	6404	2	.	.	.
40318	6405	1	225	225	CD
40318	6405	2	,	,	,
40318	6405	3	1902	1902	CD
40318	6405	4	.	.	.
40318	6406	1	[	[	-LRB-
40318	6406	2	132	132	CD
40318	6406	3	]	]	-RRB-
40318	6406	4	Elliott	Elliott	NNP
40318	6406	5	,	,	,
40318	6406	6	W.	W.	NNP
40318	6406	7	J.	J.	NNP
40318	6406	8	,	,	,
40318	6406	9	Creameries	Creameries	NNP
40318	6406	10	and	and	CC
40318	6406	11	cheese	cheese	NN
40318	6406	12	factories	factory	NNS
40318	6406	13	,	,	,
40318	6406	14	Mont.	Mont.	NNP
40318	6407	1	Exp	Exp	NNP
40318	6407	2	.	.	.
40318	6408	1	Sta	Sta	NNP
40318	6408	2	.	.	.
40318	6409	1	Bul	Bul	NNP
40318	6409	2	.	.	.
40318	6410	1	53	53	CD
40318	6410	2	,	,	,
40318	6410	3	1904	1904	CD
40318	6410	4	.	.	.
40318	6411	1	Farrington	Farrington	NNP
40318	6411	2	,	,	,
40318	6411	3	E.	E.	NNP
40318	6411	4	H.	H.	NNP
40318	6411	5	,	,	,
40318	6411	6	and	and	CC
40318	6411	7	E.	E.	NNP
40318	6411	8	H.	H.	NNP
40318	6411	9	Benkendorf	Benkendorf	NNP
40318	6411	10	,	,	,
40318	6411	11	Origination	origination	NN
40318	6411	12	and	and	CC
40318	6411	13	construction	construction	NN
40318	6411	14	of	of	IN
40318	6411	15	cheese	cheese	NN
40318	6411	16	factories	factory	NNS
40318	6411	17	and	and	CC
40318	6411	18	creameries	creamery	NNS
40318	6411	19	,	,	,
40318	6411	20	Wis.	Wisconsin	NNP
40318	6411	21	Exp	Exp	NNP
40318	6411	22	.	.	.
40318	6412	1	Sta	Sta	NNP
40318	6412	2	.	.	.
40318	6413	1	Bul	Bul	NNP
40318	6413	2	.	.	.
40318	6414	1	244	244	CD
40318	6414	2	,	,	,
40318	6414	3	1915	1915	CD
40318	6414	4	.	.	.
40318	6415	1	[	[	-LRB-
40318	6415	2	133	133	CD
40318	6415	3	]	]	-RRB-
40318	6415	4	From	from	IN
40318	6415	5	N.	N.	NNP
40318	6415	6	Y.	Y.	NNP
40318	6415	7	price	price	NN
40318	6415	8	current	current	NN
40318	6415	9	.	.	.
40318	6416	1	[	[	-LRB-
40318	6416	2	134	134	CD
40318	6416	3	]	]	-RRB-
40318	6416	4	Hart	Hart	NNP
40318	6416	5	,	,	,
40318	6416	6	E.	E.	NNP
40318	6416	7	B.	B.	NNP
40318	6416	8	,	,	,
40318	6416	9	A	a	DT
40318	6416	10	simple	simple	JJ
40318	6416	11	test	test	NN
40318	6416	12	for	for	IN
40318	6416	13	casein	casein	NNP
40318	6416	14	in	in	IN
40318	6416	15	milk	milk	NN
40318	6416	16	and	and	CC
40318	6416	17	its	-PRON-	PRP$
40318	6416	18	relation	relation	NN
40318	6416	19	to	to	IN
40318	6416	20	the	the	DT
40318	6416	21	dairy	dairy	NN
40318	6416	22	industry	industry	NN
40318	6416	23	,	,	,
40318	6416	24	Wis.	Wisconsin	NNP
40318	6416	25	Exp	Exp	NNP
40318	6416	26	.	.	.
40318	6417	1	Sta	Sta	NNP
40318	6417	2	.	.	.
40318	6418	1	Bul	Bul	NNP
40318	6418	2	.	.	.
40318	6419	1	156	156	CD
40318	6419	2	,	,	,
40318	6419	3	pages	page	NNS
40318	6419	4	1	1	CD
40318	6419	5	-	-	SYM
40318	6419	6	22	22	CD
40318	6419	7	,	,	,
40318	6419	8	1907	1907	CD
40318	6419	9	.	.	.
40318	6420	1	[	[	-LRB-
40318	6420	2	135	135	CD
40318	6420	3	]	]	-RRB-
40318	6420	4	Sammis	Sammis	NNP
40318	6420	5	,	,	,
40318	6420	6	J.	J.	NNP
40318	6420	7	L.	L.	NNP
40318	6420	8	,	,	,
40318	6420	9	The	the	DT
40318	6420	10	moisture	moisture	NN
40318	6420	11	test	test	NN
40318	6420	12	in	in	IN
40318	6420	13	the	the	DT
40318	6420	14	cheese	cheese	NN
40318	6420	15	factory	factory	NN
40318	6420	16	,	,	,
40318	6420	17	Wis.	Wisconsin	NNP
40318	6420	18	Exp	Exp	NNP
40318	6420	19	.	.	.
40318	6421	1	Sta	Sta	NNP
40318	6421	2	.	.	.
40318	6422	1	Circ	Circ	NNP
40318	6422	2	.	.	.
40318	6423	1	81	81	CD
40318	6423	2	,	,	,
40318	6423	3	1917	1917	CD
40318	6423	4	.	.	.
40318	6424	1	Troy	Troy	NNP
40318	6424	2	,	,	,
40318	6424	3	H.	H.	NNP
40318	6424	4	C.	C.	NNP
40318	6424	5	,	,	,
40318	6424	6	A	a	DT
40318	6424	7	cheese	cheese	NN
40318	6424	8	moisture	moisture	NN
40318	6424	9	test	test	NN
40318	6424	10	,	,	,
40318	6424	11	N.	N.	NNP
40318	6424	12	Y.	Y.	NNP
40318	6425	1	(	(	-LRB-
40318	6425	2	Cornell	Cornell	NNP
40318	6425	3	)	)	-RRB-
40318	6425	4	Exp	Exp	NNP
40318	6425	5	.	.	.
40318	6426	1	Sta	Sta	NNP
40318	6426	2	.	.	.
40318	6427	1	Ext	ext	UH
40318	6427	2	.	.	.
40318	6428	1	Bul	Bul	NNP
40318	6428	2	.	.	.
40318	6429	1	17	17	CD
40318	6429	2	,	,	,
40318	6429	3	1917	1917	CD
40318	6429	4	.	.	.
40318	6430	1	[	[	-LRB-
40318	6430	2	136	136	CD
40318	6430	3	]	]	-RRB-
40318	6430	4	Sammis	Sammis	NNP
40318	6430	5	,	,	,
40318	6430	6	J.	J.	NNP
40318	6430	7	L.	L.	NNP
40318	6430	8	,	,	,
40318	6430	9	Correct	correct	JJ
40318	6430	10	payment	payment	NN
40318	6430	11	for	for	IN
40318	6430	12	cheese	cheese	NN
40318	6430	13	factory	factory	NN
40318	6430	14	milk	milk	NN
40318	6430	15	by	by	IN
40318	6430	16	the	the	DT
40318	6430	17	Babcock	Babcock	NNP
40318	6430	18	test	test	NN
40318	6430	19	,	,	,
40318	6430	20	Wis.	Wisconsin	NNP
40318	6430	21	Exp	Exp	NNP
40318	6430	22	.	.	.
40318	6431	1	Sta	Sta	NNP
40318	6431	2	.	.	.
40318	6432	1	Bul	Bul	NNP
40318	6432	2	.	.	.
40318	6433	1	276	276	CD
40318	6433	2	,	,	,
40318	6433	3	1917	1917	CD
40318	6433	4	.	.	.
40318	6434	1	[	[	-LRB-
40318	6434	2	137	137	CD
40318	6434	3	]	]	-RRB-
40318	6434	4	Dairy	Dairy	NNP
40318	6434	5	Laws	Laws	NNPS
40318	6434	6	of	of	IN
40318	6434	7	Wisconsin	Wisconsin	NNP
40318	6434	8	,	,	,
40318	6434	9	1916	1916	CD
40318	6434	10	,	,	,
40318	6434	11	section	section	NN
40318	6434	12	4607a	4607a	CD
40318	6434	13	.	.	.
40318	6435	1	[	[	-LRB-
40318	6435	2	138	138	CD
40318	6435	3	]	]	-RRB-
40318	6435	4	Sammis	Sammis	NNP
40318	6435	5	,	,	,
40318	6435	6	J.	J.	NNP
40318	6435	7	L.	L.	NNP
40318	6435	8	,	,	,
40318	6435	9	The	the	DT
40318	6435	10	improved	improved	JJ
40318	6435	11	system	system	NN
40318	6435	12	of	of	IN
40318	6435	13	selling	sell	VBG
40318	6435	14	cheese	cheese	NN
40318	6435	15	,	,	,
40318	6435	16	Hoard	Hoard	NNP
40318	6435	17	's	's	POS
40318	6435	18	Dairyman	Dairyman	NNP
40318	6435	19	52	52	CD
40318	6435	20	(	(	-LRB-
40318	6435	21	1916	1916	CD
40318	6435	22	)	)	-RRB-
40318	6435	23	,	,	,
40318	6435	24	15	15	CD
40318	6435	25	,	,	,
40318	6435	26	pages	page	NNS
40318	6435	27	5	5	CD
40318	6435	28	,	,	,
40318	6435	29	11	11	CD
40318	6435	30	-	-	SYM
40318	6435	31	12	12	CD
40318	6435	32	.	.	.
40318	6436	1	Hibbard	Hibbard	NNP
40318	6436	2	,	,	,
40318	6436	3	B.	B.	NNP
40318	6436	4	H.	H.	NNP
40318	6436	5	,	,	,
40318	6436	6	and	and	CC
40318	6436	7	A.	A.	NNP
40318	6436	8	Hobson	Hobson	NNP
40318	6436	9	,	,	,
40318	6436	10	Markets	Markets	NNPS
40318	6436	11	and	and	CC
40318	6436	12	prices	price	NNS
40318	6436	13	of	of	IN
40318	6436	14	Wisconsin	Wisconsin	NNP
40318	6436	15	cheese	cheese	NN
40318	6436	16	,	,	,
40318	6436	17	Wis.	Wisconsin	NNP
40318	6436	18	Exp	Exp	NNP
40318	6436	19	.	.	.
40318	6437	1	Sta	Sta	NNP
40318	6437	2	.	.	.
40318	6438	1	Bul	Bul	NNP
40318	6438	2	.	.	.
40318	6439	1	251	251	CD
40318	6439	2	,	,	,
40318	6439	3	pages	page	VBZ
40318	6439	4	1	1	CD
40318	6439	5	-	-	SYM
40318	6439	6	56	56	CD
40318	6439	7	,	,	,
40318	6439	8	1915	1915	CD
40318	6439	9	.	.	.
40318	6440	1	[	[	-LRB-
40318	6440	2	139	139	CD
40318	6440	3	]	]	-RRB-
40318	6440	4	Hibbard	Hibbard	NNP
40318	6440	5	,	,	,
40318	6440	6	B.	B.	NNP
40318	6440	7	H.	H.	NNP
40318	6440	8	,	,	,
40318	6440	9	and	and	CC
40318	6440	10	Asher	Asher	NNP
40318	6440	11	Hobson	Hobson	NNP
40318	6440	12	,	,	,
40318	6440	13	Markets	Markets	NNPS
40318	6440	14	and	and	CC
40318	6440	15	prices	price	NNS
40318	6440	16	of	of	IN
40318	6440	17	Wisconsin	Wisconsin	NNP
40318	6440	18	cheese	cheese	NN
40318	6440	19	,	,	,
40318	6440	20	Wis.	Wisconsin	NNP
40318	6440	21	Exp	Exp	NNP
40318	6440	22	.	.	.
40318	6441	1	Sta	Sta	NNP
40318	6441	2	.	.	.
40318	6442	1	Bul	Bul	NNP
40318	6442	2	.	.	.
40318	6443	1	251	251	CD
40318	6443	2	,	,	,
40318	6443	3	1915	1915	CD
40318	6443	4	.	.	.
40318	6444	1	[	[	-LRB-
40318	6444	2	140	140	CD
40318	6444	3	]	]	-RRB-
40318	6444	4	N.	N.	NNP
40318	6444	5	Y.	Y.	NNP
40318	6445	1	Agricultural	Agricultural	NNP
40318	6445	2	Laws	Laws	NNPS
40318	6445	3	,	,	,
40318	6445	4	Sect	Sect	NNP
40318	6445	5	.	.	.
40318	6446	1	3	3	LS
40318	6446	2	,	,	,
40318	6446	3	paragraphs	paragraph	NNS
40318	6446	4	48	48	CD
40318	6446	5	and	and	CC
40318	6446	6	49	49	CD
40318	6446	7	.	.	.
40318	6447	1	[	[	-LRB-
40318	6447	2	141	141	CD
40318	6447	3	]	]	-RRB-
40318	6447	4	Langworthy	Langworthy	NNP
40318	6447	5	,	,	,
40318	6447	6	C.	C.	NNP
40318	6447	7	F.	F.	NNP
40318	6447	8	,	,	,
40318	6447	9	and	and	CC
40318	6447	10	C.	C.	NNP
40318	6447	11	L.	L.	NNP
40318	6447	12	Hunt	Hunt	NNP
40318	6447	13	,	,	,
40318	6447	14	Cheese	Cheese	NNP
40318	6447	15	and	and	CC
40318	6447	16	its	-PRON-	PRP$
40318	6447	17	economical	economical	JJ
40318	6447	18	uses	use	NNS
40318	6447	19	in	in	IN
40318	6447	20	the	the	DT
40318	6447	21	diet	diet	NN
40318	6447	22	,	,	,
40318	6447	23	U.	U.	NNP
40318	6447	24	S.	S.	NNP
40318	6447	25	Dept	Dept	NNP
40318	6447	26	.	.	.
40318	6448	1	Agr	agr	RB
40318	6448	2	.	.	.
40318	6449	1	Farmers	Farmers	NNP
40318	6449	2	'	'	POS
40318	6449	3	Bul	Bul	NNP
40318	6449	4	.	.	.
40318	6450	1	487	487	CD
40318	6450	2	,	,	,
40318	6450	3	1912	1912	CD
40318	6450	4	.	.	.
40318	6451	1	[	[	-LRB-
40318	6451	2	142	142	CD
40318	6451	3	]	]	-RRB-
40318	6451	4	See	see	VB
40318	6451	5	also	also	RB
40318	6451	6	,	,	,
40318	6451	7	Reich	Reich	NNP
40318	6451	8	,	,	,
40318	6451	9	R.	R.	NNP
40318	6451	10	,	,	,
40318	6451	11	Cheese	Cheese	NNP
40318	6451	12	as	as	IN
40318	6451	13	a	a	DT
40318	6451	14	food	food	NN
40318	6451	15	and	and	CC
40318	6451	16	its	-PRON-	PRP$
40318	6451	17	judgment	judgment	NN
40318	6451	18	from	from	IN
40318	6451	19	standpoint	standpoint	NN
40318	6451	20	of	of	IN
40318	6451	21	the	the	DT
40318	6451	22	food	food	NN
40318	6451	23	chemist	chemist	NN
40318	6451	24	,	,	,
40318	6451	25	Arch	Arch	NNP
40318	6451	26	.	.	.
40318	6452	1	f.	f.	NNP
40318	6452	2	Hyg	Hyg	NNP
40318	6452	3	.	.	.
40318	6453	1	80	80	CD
40318	6453	2	(	(	-LRB-
40318	6453	3	1913	1913	CD
40318	6453	4	)	)	-RRB-
40318	6453	5	,	,	,
40318	6453	6	no	no	UH
40318	6453	7	.	.	.
40318	6454	1	1/6	1/6	LS
40318	6454	2	,	,	,
40318	6454	3	pages	page	VBZ
40318	6454	4	169	169	CD
40318	6454	5	-	-	SYM
40318	6454	6	195	195	CD
40318	6454	7	.	.	.
40318	6455	1	[	[	-LRB-
40318	6455	2	143	143	CD
40318	6455	3	]	]	-RRB-
40318	6455	4	This	this	DT
40318	6455	5	calculation	calculation	NN
40318	6455	6	was	be	VBD
40318	6455	7	added	add	VBN
40318	6455	8	by	by	IN
40318	6455	9	the	the	DT
40318	6455	10	authors	author	NNS
40318	6455	11	.	.	.
40318	6456	1	[	[	-LRB-
40318	6456	2	144	144	CD
40318	6456	3	]	]	-RRB-
40318	6456	4	Varietal	varietal	JJ
40318	6456	5	name	name	NN
40318	6456	6	added	add	VBN
40318	6456	7	by	by	IN
40318	6456	8	authors	author	NNS
40318	6456	9	.	.	.
40318	6457	1	[	[	-LRB-
40318	6457	2	145	145	CD
40318	6457	3	]	]	-RRB-
40318	6457	4	Doane	Doane	NNP
40318	6457	5	,	,	,
40318	6457	6	C.	C.	NNP
40318	6457	7	F.	F.	NNP
40318	6457	8	,	,	,
40318	6457	9	and	and	CC
40318	6457	10	H.	H.	NNP
40318	6457	11	W.	W.	NNP
40318	6457	12	Lawson	Lawson	NNP
40318	6457	13	,	,	,
40318	6457	14	Varieties	Varieties	NNP
40318	6457	15	of	of	IN
40318	6457	16	cheese	cheese	NN
40318	6457	17	,	,	,
40318	6457	18	U.	U.	NNP
40318	6457	19	S.	S.	NNP
40318	6457	20	Dept	Dept	NNP
40318	6457	21	.	.	.
40318	6458	1	Agr	agr	RB
40318	6458	2	.	.	.
40318	6459	1	Bur	bur	VB
40318	6459	2	.	.	.
40318	6460	1	An	an	DT
40318	6460	2	.	.	.
40318	6461	1	Ind.	Indiana	NNP
40318	6462	1	Bul	Bul	NNP
40318	6462	2	.	.	.
40318	6463	1	146	146	CD
40318	6463	2	.	.	.
40318	6464	1	[	[	-LRB-
40318	6464	2	146	146	CD
40318	6464	3	]	]	-RRB-
40318	6464	4	U.	U.	NNP
40318	6464	5	S.	S.	NNP
40318	6464	6	Dept	Dept	NNP
40318	6464	7	.	.	.
40318	6465	1	Agr	agr	RB
40318	6465	2	.	.	.
40318	6466	1	Bur	bur	VB
40318	6466	2	.	.	.
40318	6467	1	An	an	DT
40318	6467	2	.	.	.
40318	6468	1	Ind.	Indiana	NNP
40318	6468	2	,	,	,
40318	6468	3	Dairy	Dairy	NNP
40318	6468	4	Div	Div	NNP
40318	6468	5	.	.	.
40318	6469	1	A.	A.	NNP
40318	6469	2	I.	I.	NNP
40318	6470	1	21	21	CD
40318	6470	2	,	,	,
40318	6470	3	1917	1917	CD
40318	6470	4	.	.	.
40318	6471	1	[	[	-LRB-
40318	6471	2	147	147	CD
40318	6471	3	]	]	-RRB-
40318	6471	4	Doane	Doane	NNP
40318	6471	5	,	,	,
40318	6471	6	C.	C.	NNP
40318	6471	7	F.	F.	NNP
40318	6471	8	,	,	,
40318	6471	9	_	_	NNP
40318	6471	10	et	et	NNP
40318	6471	11	al	al	NNP
40318	6471	12	.	.	NNP
40318	6471	13	_	_	NNP
40318	6471	14	,	,	,
40318	6471	15	The	the	DT
40318	6471	16	digestibility	digestibility	NN
40318	6471	17	of	of	IN
40318	6471	18	cheese	cheese	NN
40318	6471	19	,	,	,
40318	6471	20	U.	U.	NNP
40318	6471	21	S.	S.	NNP
40318	6471	22	Dept	Dept	NNP
40318	6471	23	.	.	.
40318	6472	1	Agr	agr	RB
40318	6472	2	.	.	.
40318	6473	1	Bur	bur	VB
40318	6473	2	.	.	.
40318	6474	1	An	an	DT
40318	6474	2	.	.	.
40318	6475	1	Ind.	Indiana	NNP
40318	6476	1	Circ	Circ	NNP
40318	6476	2	.	.	.
40318	6477	1	166	166	CD
40318	6477	2	,	,	,
40318	6477	3	pages	page	VBZ
40318	6477	4	1	1	CD
40318	6477	5	-	-	SYM
40318	6477	6	21	21	CD
40318	6477	7	,	,	,
40318	6477	8	1911	1911	CD
40318	6477	9	.	.	.
40318	6478	1	[	[	-LRB-
40318	6478	2	148	148	CD
40318	6478	3	]	]	-RRB-
40318	6478	4	Langworthy	Langworthy	NNP
40318	6478	5	and	and	CC
40318	6478	6	Hunt	Hunt	NNP
40318	6478	7	,	,	,
40318	6478	8	_	_	NNP
40318	6478	9	loc	loc	NN
40318	6478	10	.	.	.
40318	6479	1	cit	cit	NNP
40318	6479	2	.	.	.
40318	6479	3	_	_	NNP
40318	6479	4	[	[	-LRB-
40318	6479	5	149	149	CD
40318	6479	6	]	]	-RRB-
40318	6479	7	U.	U.	NNP
40318	6479	8	S.	S.	NNP
40318	6479	9	Dept	Dept	NNP
40318	6479	10	.	.	.
40318	6480	1	Agr	agr	RB
40318	6480	2	.	.	.
40318	6481	1	Farmers	Farmers	NNP
40318	6481	2	'	'	POS
40318	6481	3	Bul	Bul	NNP
40318	6481	4	.	.	.
40318	6482	1	487	487	CD
40318	6482	2	,	,	,
40318	6482	3	page	page	NN
40318	6482	4	38	38	CD
40318	6482	5	.	.	.
40318	6483	1	[	[	-LRB-
40318	6483	2	150	150	CD
40318	6483	3	]	]	-RRB-
40318	6483	4	Levin	Levin	NNP
40318	6483	5	,	,	,
40318	6483	6	W.	W.	NNP
40318	6483	7	,	,	,
40318	6483	8	Cheese	Cheese	NNP
40318	6483	9	poisoning	poisoning	NN
40318	6483	10	--	--	:
40318	6483	11	a	a	DT
40318	6483	12	toxicogenic	toxicogenic	JJ
40318	6483	13	bacillus	bacillus	NN
40318	6483	14	isolated	isolate	VBN
40318	6483	15	from	from	IN
40318	6483	16	cheese	cheese	NN
40318	6483	17	,	,	,
40318	6483	18	Jour	Jour	NNP
40318	6483	19	.	.	.
40318	6484	1	Lab	lab	NN
40318	6484	2	.	.	.
40318	6485	1	Clin	Clin	NNP
40318	6485	2	.	.	.
40318	6486	1	Med	Med	NNP
40318	6486	2	.	.	.
40318	6487	1	2	2	CD
40318	6487	2	(	(	-LRB-
40318	6487	3	1917	1917	CD
40318	6487	4	)	)	-RRB-
40318	6487	5	,	,	,
40318	6487	6	page	page	NN
40318	6487	7	761	761	CD
40318	6487	8	.	.	.
40318	6488	1	[	[	-LRB-
40318	6488	2	151	151	CD
40318	6488	3	]	]	-RRB-
40318	6488	4	Thom	Thom	NNP
40318	6488	5	,	,	,
40318	6488	6	C.	C.	NNP
40318	6488	7	,	,	,
40318	6488	8	Camembert	Camembert	NNP
40318	6488	9	cheese	cheese	NN
40318	6488	10	problems	problem	NNS
40318	6488	11	in	in	IN
40318	6488	12	the	the	DT
40318	6488	13	United	United	NNP
40318	6488	14	States	States	NNP
40318	6488	15	,	,	,
40318	6488	16	U.	U.	NNP
40318	6488	17	S.	S.	NNP
40318	6488	18	Dept	Dept	NNP
40318	6488	19	.	.	.
40318	6489	1	Agr	agr	RB
40318	6489	2	.	.	.
40318	6490	1	Bur	bur	VB
40318	6490	2	.	.	.
40318	6491	1	An	an	DT
40318	6491	2	.	.	.
40318	6492	1	Ind.	Indiana	NNP
40318	6493	1	Bul	Bul	NNP
40318	6493	2	.	.	.
40318	6494	1	115	115	CD
40318	6494	2	.	.	.
40318	6495	1	[	[	-LRB-
40318	6495	2	152	152	CD
40318	6495	3	]	]	-RRB-
40318	6495	4	Langworthy	Langworthy	NNP
40318	6495	5	and	and	CC
40318	6495	6	Hunt	Hunt	NNP
40318	6495	7	,	,	,
40318	6495	8	_	_	NNP
40318	6495	9	loc	loc	NN
40318	6495	10	.	.	.
40318	6496	1	cit	cit	NNP
40318	6496	2	.	.	.
40318	6496	3	_	_	NNP
40318	6496	4	[	[	-LRB-
40318	6496	5	153	153	CD
40318	6496	6	]	]	-RRB-
40318	6496	7	Langworthy	Langworthy	NNP
40318	6496	8	and	and	CC
40318	6496	9	Hunt	Hunt	NNP
40318	6496	10	,	,	,
40318	6496	11	_	_	NNP
40318	6496	12	loc	loc	NN
40318	6496	13	.	.	.
40318	6497	1	cit	cit	NNP
40318	6497	2	.	.	.
40318	6497	3	_	_	NNP
40318	6497	4	[	[	-LRB-
40318	6497	5	154	154	CD
40318	6497	6	]	]	-RRB-
40318	6497	7	U.S.	U.S.	NNP
40318	6497	8	Dept	Dept	NNP
40318	6497	9	.	.	.
40318	6498	1	of	of	IN
40318	6498	2	Agr	Agr	NNP
40318	6498	3	.	.	.
40318	6499	1	Bur	bur	VB
40318	6499	2	.	.	.
40318	6500	1	An	an	DT
40318	6500	2	.	.	.
40318	6501	1	Ind.	Indiana	NNP
40318	6502	1	A.	A.	NNP
40318	6502	2	I.	I.	NNP
40318	6503	1	18	18	CD
40318	6503	2	.	.	.
40318	6504	1	INDEX	index	NN
40318	6504	2	Acetic	acetic	JJ
40318	6504	3	acid	acid	NN
40318	6504	4	in	in	IN
40318	6504	5	cheese	cheese	NN
40318	6504	6	,	,	,
40318	6504	7	247	247	CD
40318	6504	8	.	.	.
40318	6505	1	Acid	acid	JJ
40318	6505	2	cocci	coccus	NNS
40318	6505	3	,	,	,
40318	6505	4	19	19	CD
40318	6505	5	.	.	.
40318	6506	1	Acid	acid	JJ
40318	6506	2	fermentation	fermentation	NN
40318	6506	3	,	,	,
40318	6506	4	17	17	CD
40318	6506	5	.	.	.
40318	6507	1	Acid	acid	JJ
40318	6507	2	organisms	organism	NNS
40318	6507	3	,	,	,
40318	6507	4	41	41	CD
40318	6507	5	.	.	.
40318	6508	1	Acid	acid	JJ
40318	6508	2	peptonizing	peptonizing	NN
40318	6508	3	organisms	organism	NNS
40318	6508	4	,	,	,
40318	6508	5	41	41	CD
40318	6508	6	.	.	.
40318	6509	1	Acidity	acidity	NN
40318	6509	2	,	,	,
40318	6509	3	in	in	IN
40318	6509	4	cheese	cheese	NN
40318	6509	5	and	and	CC
40318	6509	6	curd	curd	NN
40318	6509	7	,	,	,
40318	6509	8	57	57	CD
40318	6509	9	,	,	,
40318	6509	10	58	58	CD
40318	6509	11	,	,	,
40318	6509	12	59	59	CD
40318	6509	13	.	.	.
40318	6509	14	and	and	CC
40318	6509	15	color	color	NN
40318	6509	16	,	,	,
40318	6509	17	67	67	CD
40318	6509	18	.	.	.
40318	6509	19	and	and	CC
40318	6509	20	rennet	rennet	NN
40318	6509	21	action	action	NN
40318	6509	22	,	,	,
40318	6509	23	66	66	CD
40318	6509	24	.	.	.
40318	6509	25	and	and	CC
40318	6509	26	ripening	ripening	JJ
40318	6509	27	,	,	,
40318	6509	28	255	255	CD
40318	6509	29	.	.	.
40318	6509	30	and	and	CC
40318	6509	31	separation	separation	NN
40318	6509	32	of	of	IN
40318	6509	33	whey	whey	NN
40318	6509	34	,	,	,
40318	6509	35	66	66	CD
40318	6509	36	.	.	.
40318	6509	37	and	and	CC
40318	6509	38	texture	texture	NNP
40318	6509	39	,	,	,
40318	6509	40	67	67	CD
40318	6509	41	.	.	.
40318	6509	42	control	control	NN
40318	6509	43	of	of	IN
40318	6509	44	,	,	,
40318	6509	45	64	64	CD
40318	6509	46	.	.	.
40318	6509	47	in	in	IN
40318	6509	48	milk	milk	NN
40318	6509	49	,	,	,
40318	6509	50	60	60	CD
40318	6509	51	.	.	.
40318	6509	52	testing	testing	NN
40318	6509	53	,	,	,
40318	6509	54	60	60	CD
40318	6509	55	,	,	,
40318	6509	56	61	61	CD
40318	6509	57	.	.	.
40318	6510	1	Acidy	acidy	JJ
40318	6510	2	cheese	cheese	NN
40318	6510	3	,	,	,
40318	6510	4	66	66	CD
40318	6510	5	.	.	.
40318	6511	1	Acme	Acme	NNP
40318	6511	2	curd	curd	NN
40318	6511	3	rake	rake	NN
40318	6511	4	,	,	,
40318	6511	5	196	196	CD
40318	6511	6	.	.	.
40318	6512	1	Albumin	Albumin	NNP
40318	6512	2	,	,	,
40318	6512	3	10	10	CD
40318	6512	4	.	.	.
40318	6513	1	Albumin	Albumin	NNP
40318	6513	2	cheese	cheese	NN
40318	6513	3	,	,	,
40318	6513	4	295	295	CD
40318	6513	5	.	.	.
40318	6514	1	Alcohols	alcohol	NNS
40318	6514	2	in	in	IN
40318	6514	3	cheese	cheese	NN
40318	6514	4	,	,	,
40318	6514	5	248	248	CD
40318	6514	6	.	.	.
40318	6515	1	Alkaline	alkaline	JJ
40318	6515	2	bacteria	bacteria	NNS
40318	6515	3	,	,	,
40318	6515	4	20	20	CD
40318	6515	5	.	.	.
40318	6516	1	Appetitost	appetitost	UH
40318	6516	2	,	,	,
40318	6516	3	114	114	CD
40318	6516	4	.	.	.
40318	6517	1	Ash	ash	NN
40318	6517	2	of	of	IN
40318	6517	3	milk	milk	NN
40318	6517	4	,	,	,
40318	6517	5	11	11	CD
40318	6517	6	.	.	.
40318	6518	1	Ayers	Ayers	NNP
40318	6518	2	,	,	,
40318	6518	3	S.	S.	NNP
40318	6518	4	H.	H.	NNP
40318	6518	5	(	(	-LRB-
40318	6518	6	Thom	Thom	NNP
40318	6518	7	and	and	CC
40318	6518	8	)	)	-RRB-
40318	6518	9	,	,	,
40318	6518	10	21	21	CD
40318	6518	11	.	.	.
40318	6519	1	Babcock	Babcock	NNP
40318	6519	2	,	,	,
40318	6519	3	S.	S.	NNP
40318	6519	4	M.	M.	NNP
40318	6519	5	,	,	,
40318	6519	6	201	201	CD
40318	6519	7	,	,	,
40318	6519	8	237	237	CD
40318	6519	9	,	,	,
40318	6519	10	248	248	CD
40318	6519	11	,	,	,
40318	6519	12	295	295	CD
40318	6519	13	.	.	.
40318	6520	1	Babcock	babcock	NN
40318	6520	2	test	test	NN
40318	6520	3	,	,	,
40318	6520	4	327	327	CD
40318	6520	5	-	-	SYM
40318	6520	6	332	332	CD
40318	6520	7	.	.	.
40318	6521	1	Bacillus	bacillus	NN
40318	6521	2	botulinus	botulinus	NN
40318	6521	3	,	,	,
40318	6521	4	370	370	CD
40318	6521	5	.	.	.
40318	6521	6	bulgaricus	bulgaricus	NNP
40318	6521	7	=	=	SYM
40318	6521	8	Bacterium	Bacterium	NNP
40318	6521	9	bulgaricum	bulgaricum	NN
40318	6521	10	,	,	,
40318	6521	11	18	18	CD
40318	6521	12	,	,	,
40318	6521	13	279	279	CD
40318	6521	14	.	.	.
40318	6521	15	enteritidis	enteritidis	NNP
40318	6521	16	,	,	,
40318	6521	17	370	370	CD
40318	6521	18	.	.	.
40318	6521	19	subtilis	subtilis	NNP
40318	6521	20	,	,	,
40318	6521	21	20	20	CD
40318	6521	22	.	.	.
40318	6522	1	Bäckstein	bäckstein	NN
40318	6522	2	cheese	cheese	NN
40318	6522	3	,	,	,
40318	6522	4	164	164	CD
40318	6522	5	.	.	.
40318	6523	1	Bacteria	Bacteria	NNS
40318	6523	2	,	,	,
40318	6523	3	14	14	CD
40318	6523	4	.	.	.
40318	6523	5	alkali	alkali	RB
40318	6523	6	-	-	HYPH
40318	6523	7	producing	produce	VBG
40318	6523	8	,	,	,
40318	6523	9	20	20	CD
40318	6523	10	.	.	.
40318	6523	11	control	control	NN
40318	6523	12	of	of	IN
40318	6523	13	,	,	,
40318	6523	14	25	25	CD
40318	6523	15	.	.	.
40318	6523	16	from	from	IN
40318	6523	17	the	the	DT
40318	6523	18	air	air	NN
40318	6523	19	,	,	,
40318	6523	20	23	23	CD
40318	6523	21	.	.	.
40318	6523	22	from	from	IN
40318	6523	23	the	the	DT
40318	6523	24	cow	cow	NN
40318	6523	25	,	,	,
40318	6523	26	23	23	CD
40318	6523	27	.	.	.
40318	6523	28	from	from	IN
40318	6523	29	the	the	DT
40318	6523	30	milker	milker	NN
40318	6523	31	,	,	,
40318	6523	32	24	24	CD
40318	6523	33	.	.	.
40318	6523	34	from	from	IN
40318	6523	35	the	the	DT
40318	6523	36	utensils	utensil	NNS
40318	6523	37	,	,	,
40318	6523	38	24	24	CD
40318	6523	39	.	.	.
40318	6523	40	groups	group	NNS
40318	6523	41	of	of	IN
40318	6523	42	,	,	,
40318	6523	43	in	in	IN
40318	6523	44	milk	milk	NN
40318	6523	45	,	,	,
40318	6523	46	15	15	CD
40318	6523	47	.	.	.
40318	6523	48	in	in	IN
40318	6523	49	Cheddar	Cheddar	NNP
40318	6523	50	ripening	ripen	VBG
40318	6523	51	,	,	,
40318	6523	52	252	252	CD
40318	6523	53	-	-	SYM
40318	6523	54	254	254	CD
40318	6523	55	.	.	.
40318	6523	56	inert	inert	JJ
40318	6523	57	type	type	NNP
40318	6523	58	,	,	,
40318	6523	59	20	20	CD
40318	6523	60	.	.	.
40318	6523	61	influence	influence	NN
40318	6523	62	on	on	IN
40318	6523	63	yield	yield	NN
40318	6523	64	of	of	IN
40318	6523	65	Cheddar	Cheddar	NNP
40318	6523	66	,	,	,
40318	6523	67	227	227	CD
40318	6523	68	.	.	.
40318	6523	69	peptonizing	peptonizing	NN
40318	6523	70	,	,	,
40318	6523	71	20	20	CD
40318	6523	72	.	.	.
40318	6523	73	sources	source	NNS
40318	6523	74	in	in	IN
40318	6523	75	milk	milk	NN
40318	6523	76	,	,	,
40318	6523	77	22	22	CD
40318	6523	78	.	.	.
40318	6524	1	Bacterium	bacterium	NN
40318	6524	2	bulgaricum	bulgaricum	NN
40318	6524	3	,	,	,
40318	6524	4	18	18	CD
40318	6524	5	,	,	,
40318	6524	6	19	19	CD
40318	6524	7	.	.	.
40318	6524	8	aerogenes	aerogene	NNS
40318	6524	9	,	,	,
40318	6524	10	18	18	CD
40318	6524	11	.	.	.
40318	6524	12	casei	casei	NNP
40318	6524	13	,	,	,
40318	6524	14	253	253	CD
40318	6524	15	.	.	.
40318	6524	16	coli	coli	NNS
40318	6524	17	-	-	HYPH
40318	6524	18	communis	communis	NNP
40318	6524	19	,	,	,
40318	6524	20	18	18	CD
40318	6524	21	,	,	,
40318	6524	22	252	252	CD
40318	6524	23	.	.	.
40318	6524	24	guntheri	guntheri	NNP
40318	6524	25	,	,	,
40318	6524	26	41	41	CD
40318	6524	27	.	.	.
40318	6524	28	lactis	lactis	JJ
40318	6524	29	acidi	acidi	NN
40318	6524	30	,	,	,
40318	6524	31	18	18	CD
40318	6524	32	,	,	,
40318	6524	33	41	41	CD
40318	6524	34	,	,	,
40318	6524	35	252	252	CD
40318	6524	36	,	,	,
40318	6524	37	254	254	CD
40318	6524	38	.	.	.
40318	6524	39	lactis	lactis	JJ
40318	6524	40	aerogenes	aerogene	NNS
40318	6524	41	,	,	,
40318	6524	42	252	252	CD
40318	6524	43	.	.	.
40318	6524	44	liquefaciens	liquefacien	NNS
40318	6524	45	,	,	,
40318	6524	46	20	20	CD
40318	6524	47	.	.	.
40318	6524	48	prodigiosus	prodigiosus	NNP
40318	6524	49	,	,	,
40318	6524	50	20	20	CD
40318	6524	51	.	.	.
40318	6525	1	Baer	Baer	NNP
40318	6525	2	,	,	,
40318	6525	3	U.	U.	NNP
40318	6525	4	S.	S.	NNP
40318	6525	5	,	,	,
40318	6525	6	and	and	CC
40318	6525	7	W.	W.	NNP
40318	6525	8	L.	L.	NNP
40318	6525	9	Carlyle	Carlyle	NNP
40318	6525	10	,	,	,
40318	6525	11	12	12	CD
40318	6525	12	.	.	.
40318	6526	1	Baker	Baker	NNP
40318	6526	2	's	's	POS
40318	6526	3	cheese	cheese	NN
40318	6526	4	,	,	,
40318	6526	5	105	105	CD
40318	6526	6	.	.	.
40318	6527	1	Bang	Bang	NNP
40318	6527	2	,	,	,
40318	6527	3	Ivar	Ivar	NNP
40318	6527	4	,	,	,
40318	6527	5	39	39	CD
40318	6527	6	.	.	.
40318	6528	1	Bang	Bang	NNP
40318	6528	2	's	's	POS
40318	6528	3	theory	theory	NN
40318	6528	4	of	of	IN
40318	6528	5	casein	casein	NNP
40318	6528	6	,	,	,
40318	6528	7	37	37	CD
40318	6528	8	.	.	.
40318	6529	1	Barite	barite	NN
40318	6529	2	,	,	,
40318	6529	3	baryta	baryta	NNP
40318	6529	4	,	,	,
40318	6529	5	159	159	CD
40318	6529	6	.	.	.
40318	6530	1	Barnard	barnard	NN
40318	6530	2	curd	curd	NN
40318	6530	3	mill	mill	NN
40318	6530	4	,	,	,
40318	6530	5	208	208	CD
40318	6530	6	.	.	.
40318	6531	1	Benson	Benson	NNP
40318	6531	2	,	,	,
40318	6531	3	Miles	Miles	NNP
40318	6531	4	,	,	,
40318	6531	5	163	163	CD
40318	6531	6	.	.	.
40318	6532	1	Bergey	Bergey	NNP
40318	6532	2	,	,	,
40318	6532	3	D.	D.	NNP
40318	6532	4	H.	H.	NNP
40318	6532	5	,	,	,
40318	6532	6	16	16	CD
40318	6532	7	.	.	.
40318	6533	1	Besana	Besana	NNP
40318	6533	2	,	,	,
40318	6533	3	C.	C.	NNP
40318	6533	4	,	,	,
40318	6533	5	29	29	CD
40318	6533	6	.	.	.
40318	6534	1	Block	Block	NNP
40318	6534	2	Swiss	Swiss	NNP
40318	6534	3	,	,	,
40318	6534	4	285	285	CD
40318	6534	5	.	.	.
40318	6535	1	Blue	blue	JJ
40318	6535	2	label	label	NN
40318	6535	3	,	,	,
40318	6535	4	109	109	CD
40318	6535	5	.	.	.
40318	6536	1	Blue	blue	JJ
40318	6536	2	-	-	HYPH
40318	6536	3	veined	veined	JJ
40318	6536	4	cheeses	cheese	NNS
40318	6536	5	,	,	,
40318	6536	6	150	150	CD
40318	6536	7	.	.	.
40318	6537	1	Board	Board	NNP
40318	6537	2	of	of	IN
40318	6537	3	Health	Health	NNP
40318	6537	4	lactometer	lactometer	RBR
40318	6537	5	,	,	,
40318	6537	6	336	336	CD
40318	6537	7	.	.	.
40318	6538	1	Boards	board	NNS
40318	6538	2	of	of	IN
40318	6538	3	Trade	Trade	NNP
40318	6538	4	(	(	-LRB-
40318	6538	5	Cheese	Cheese	NNP
40318	6538	6	)	)	-RRB-
40318	6538	7	,	,	,
40318	6538	8	349	349	CD
40318	6538	9	,	,	,
40318	6538	10	350	350	CD
40318	6538	11	.	.	.
40318	6539	1	Boekhout	Boekhout	NNP
40318	6539	2	,	,	,
40318	6539	3	J.	J.	NNP
40318	6539	4	W.	W.	NNP
40318	6539	5	J.	J.	NNP
40318	6539	6	,	,	,
40318	6539	7	and	and	CC
40318	6539	8	J.	J.	NNP
40318	6539	9	J.	J.	NNP
40318	6539	10	Ott	Ott	NNP
40318	6539	11	de	de	NNP
40318	6539	12	Vries	Vries	NNP
40318	6539	13	,	,	,
40318	6539	14	174	174	CD
40318	6539	15	.	.	.
40318	6540	1	Bondon	Bondon	NNP
40318	6540	2	cheese	cheese	NN
40318	6540	3	,	,	,
40318	6540	4	94	94	CD
40318	6540	5	.	.	.
40318	6541	1	Bosworth	Bosworth	NNP
40318	6541	2	,	,	,
40318	6541	3	Alfred	Alfred	NNP
40318	6541	4	W.	W.	NNP
40318	6541	5	,	,	,
40318	6541	6	37	37	CD
40318	6541	7	-	-	SYM
40318	6541	8	38	38	CD
40318	6541	9	,	,	,
40318	6541	10	40	40	CD
40318	6541	11	,	,	,
40318	6541	12	126	126	CD
40318	6541	13	,	,	,
40318	6541	14	251	251	CD
40318	6541	15	.	.	.
40318	6542	1	Bosworth	Bosworth	NNP
40318	6542	2	,	,	,
40318	6542	3	A.	A.	NNP
40318	6542	4	W.	W.	NNP
40318	6542	5	,	,	,
40318	6542	6	and	and	CC
40318	6542	7	M.	M.	NNP
40318	6542	8	J.	J.	NNP
40318	6542	9	Prucha	Prucha	NNP
40318	6542	10	,	,	,
40318	6542	11	249	249	CD
40318	6542	12	.	.	.
40318	6543	1	Bosworth	Bosworth	NNP
40318	6543	2	,	,	,
40318	6543	3	A.	A.	NNP
40318	6543	4	W.	W.	NNP
40318	6543	5	,	,	,
40318	6543	6	and	and	CC
40318	6543	7	L.	L.	NNP
40318	6543	8	L.	L.	NNP
40318	6543	9	Van	Van	NNP
40318	6543	10	Slyke	Slyke	NNP
40318	6543	11	,	,	,
40318	6543	12	40	40	CD
40318	6543	13	.	.	.
40318	6544	1	Bosworth	Bosworth	NNP
40318	6544	2	's	's	POS
40318	6544	3	theory	theory	NN
40318	6544	4	of	of	IN
40318	6544	5	casein	casein	NNP
40318	6544	6	,	,	,
40318	6544	7	37	37	CD
40318	6544	8	.	.	.
40318	6545	1	Branding	brand	VBG
40318	6545	2	cheese	cheese	NN
40318	6545	3	,	,	,
40318	6545	4	360	360	CD
40318	6545	5	.	.	.
40318	6546	1	Breeds	breed	NNS
40318	6546	2	of	of	IN
40318	6546	3	cows	cow	NNS
40318	6546	4	,	,	,
40318	6546	5	milk	milk	NN
40318	6546	6	from	from	IN
40318	6546	7	,	,	,
40318	6546	8	6	6	CD
40318	6546	9	.	.	.
40318	6547	1	Brick	brick	NN
40318	6547	2	cheese	cheese	NN
40318	6547	3	,	,	,
40318	6547	4	86	86	CD
40318	6547	5	,	,	,
40318	6547	6	136	136	CD
40318	6547	7	,	,	,
40318	6547	8	164	164	CD
40318	6547	9	to	to	IN
40318	6547	10	169	169	CD
40318	6547	11	,	,	,
40318	6547	12	358	358	CD
40318	6547	13	.	.	.
40318	6547	14	making	making	NN
40318	6547	15	,	,	,
40318	6547	16	165	165	CD
40318	6547	17	.	.	.
40318	6547	18	qualities	quality	NNS
40318	6547	19	,	,	,
40318	6547	20	167	167	CD
40318	6547	21	.	.	.
40318	6547	22	ripening	ripen	VBG
40318	6547	23	,	,	,
40318	6547	24	167	167	CD
40318	6547	25	.	.	.
40318	6547	26	score	score	NN
40318	6547	27	-	-	HYPH
40318	6547	28	card	card	NN
40318	6547	29	,	,	,
40318	6547	30	169	169	CD
40318	6547	31	.	.	.
40318	6547	32	yield	yield	NN
40318	6547	33	,	,	,
40318	6547	34	169	169	CD
40318	6547	35	.	.	.
40318	6548	1	Brie	Brie	NNP
40318	6548	2	,	,	,
40318	6548	3	American	American	NNP
40318	6548	4	,	,	,
40318	6548	5	134	134	CD
40318	6548	6	-	-	SYM
40318	6548	7	136	136	CD
40318	6548	8	.	.	.
40318	6549	1	French	french	JJ
40318	6549	2	,	,	,
40318	6549	3	117	117	CD
40318	6549	4	,	,	,
40318	6549	5	131	131	CD
40318	6549	6	,	,	,
40318	6549	7	132	132	CD
40318	6549	8	.	.	.
40318	6550	1	Brindse	Brindse	NNP
40318	6550	2	,	,	,
40318	6550	3	Brinse	Brinse	NNP
40318	6550	4	cheese	cheese	NN
40318	6550	5	,	,	,
40318	6550	6	110	110	CD
40318	6550	7	.	.	.
40318	6551	1	Bushnell	Bushnell	NNP
40318	6551	2	,	,	,
40318	6551	3	L.	L.	NNP
40318	6551	4	D.	D.	NNP
40318	6551	5	,	,	,
40318	6551	6	and	and	CC
40318	6551	7	W.	W.	NNP
40318	6551	8	R.	R.	NNP
40318	6551	9	Wright	Wright	NNP
40318	6551	10	,	,	,
40318	6551	11	44	44	CD
40318	6551	12	.	.	.
40318	6552	1	Buttermilk	buttermilk	NN
40318	6552	2	cheese	cheese	NN
40318	6552	3	,	,	,
40318	6552	4	93	93	CD
40318	6552	5	.	.	.
40318	6553	1	Butyric	butyric	NN
40318	6553	2	acid	acid	NN
40318	6553	3	in	in	IN
40318	6553	4	Cheddar	Cheddar	NNP
40318	6553	5	cheese	cheese	NN
40318	6553	6	,	,	,
40318	6553	7	248	248	CD
40318	6553	8	.	.	.
40318	6554	1	Butyric	butyric	JJ
40318	6554	2	organisms	organism	NNS
40318	6554	3	,	,	,
40318	6554	4	21	21	CD
40318	6554	5	.	.	.
40318	6555	1	Buying	buy	VBG
40318	6555	2	milk	milk	NN
40318	6555	3	,	,	,
40318	6555	4	343	343	CD
40318	6555	5	.	.	.
40318	6556	1	Caciocavallo	Caciocavallo	NNP
40318	6556	2	cheese	cheese	NN
40318	6556	3	,	,	,
40318	6556	4	293	293	CD
40318	6556	5	.	.	.
40318	6557	1	California	California	NNP
40318	6557	2	Jack	Jack	NNP
40318	6557	3	cheese	cheese	NN
40318	6557	4	,	,	,
40318	6557	5	233	233	CD
40318	6557	6	.	.	.
40318	6558	1	Calorimeter	calorimeter	JJ
40318	6558	2	values	value	NNS
40318	6558	3	,	,	,
40318	6558	4	364	364	CD
40318	6558	5	.	.	.
40318	6559	1	Camembert	Camembert	NNP
40318	6559	2	cheese	cheese	NN
40318	6559	3	,	,	,
40318	6559	4	86	86	CD
40318	6559	5	,	,	,
40318	6559	6	111	111	CD
40318	6559	7	,	,	,
40318	6559	8	117	117	CD
40318	6559	9	to	to	TO
40318	6559	10	131	131	CD
40318	6559	11	,	,	,
40318	6559	12	137	137	CD
40318	6559	13	.	.	.
40318	6559	14	acidity	acidity	NN
40318	6559	15	in	in	IN
40318	6559	16	,	,	,
40318	6559	17	122	122	CD
40318	6559	18	.	.	.
40318	6559	19	bacteria	bacteria	NNS
40318	6559	20	in	in	IN
40318	6559	21	,	,	,
40318	6559	22	127	127	CD
40318	6559	23	.	.	.
40318	6559	24	composition	composition	NN
40318	6559	25	,	,	,
40318	6559	26	128	128	CD
40318	6559	27	.	.	.
40318	6559	28	described	describe	VBN
40318	6559	29	,	,	,
40318	6559	30	117	117	CD
40318	6559	31	.	.	.
40318	6559	32	domestic	domestic	JJ
40318	6559	33	,	,	,
40318	6559	34	360	360	CD
40318	6559	35	.	.	.
40318	6559	36	factory	factory	NN
40318	6559	37	,	,	,
40318	6559	38	129	129	CD
40318	6559	39	.	.	.
40318	6559	40	group	group	NN
40318	6559	41	,	,	,
40318	6559	42	117	117	CD
40318	6559	43	.	.	.
40318	6559	44	lot	lot	NN
40318	6559	45	-	-	HYPH
40318	6559	46	card	card	NN
40318	6559	47	,	,	,
40318	6559	48	124	124	CD
40318	6559	49	,	,	,
40318	6559	50	125	125	CD
40318	6559	51	.	.	.
40318	6559	52	making	make	VBG
40318	6559	53	,	,	,
40318	6559	54	118	118	CD
40318	6559	55	-	-	SYM
40318	6559	56	122	122	CD
40318	6559	57	.	.	.
40318	6559	58	ripening	ripening	JJ
40318	6559	59	,	,	,
40318	6559	60	123	123	CD
40318	6559	61	.	.	.
40318	6560	1	Caproic	caproic	JJ
40318	6560	2	acid	acid	NN
40318	6560	3	in	in	IN
40318	6560	4	cheese	cheese	NN
40318	6560	5	,	,	,
40318	6560	6	136	136	CD
40318	6560	7	.	.	.
40318	6561	1	Carrés	Carrés	NNP
40318	6561	2	affinés	affinés	NNP
40318	6561	3	,	,	,
40318	6561	4	114	114	CD
40318	6561	5	.	.	.
40318	6562	1	Casein	Casein	NNP
40318	6562	2	,	,	,
40318	6562	3	defined	define	VBN
40318	6562	4	chemically	chemically	RB
40318	6562	5	,	,	,
40318	6562	6	33	33	CD
40318	6562	7	.	.	.
40318	6562	8	acted	act	VBN
40318	6562	9	on	on	IN
40318	6562	10	by	by	IN
40318	6562	11	acid	acid	NN
40318	6562	12	,	,	,
40318	6562	13	33	33	CD
40318	6562	14	.	.	.
40318	6562	15	in	in	IN
40318	6562	16	cheese	cheese	NN
40318	6562	17	ripening	ripening	NN
40318	6562	18	,	,	,
40318	6562	19	249	249	CD
40318	6562	20	.	.	.
40318	6562	21	in	in	IN
40318	6562	22	milk	milk	NN
40318	6562	23	and	and	CC
40318	6562	24	cheese	cheese	NN
40318	6562	25	,	,	,
40318	6562	26	9	9	CD
40318	6562	27	.	.	.
40318	6563	1	Robertson	Robertson	NNP
40318	6563	2	's	's	POS
40318	6563	3	theory	theory	NN
40318	6563	4	,	,	,
40318	6563	5	34	34	CD
40318	6563	6	.	.	.
40318	6563	7	test	test	NN
40318	6563	8	(	(	-LRB-
40318	6563	9	Hart	Hart	NNP
40318	6563	10	)	)	-RRB-
40318	6563	11	,	,	,
40318	6563	12	334	334	CD
40318	6563	13	.	.	.
40318	6564	1	Caseinogen	caseinogen	NN
40318	6564	2	,	,	,
40318	6564	3	35	35	CD
40318	6564	4	.	.	.
40318	6565	1	Catalase	Catalase	NNP
40318	6565	2	,	,	,
40318	6565	3	11	11	CD
40318	6565	4	.	.	.
40318	6566	1	Chapais	Chapais	NNP
40318	6566	2	,	,	,
40318	6566	3	J.	J.	NNP
40318	6566	4	C.	C.	NNP
40318	6566	5	,	,	,
40318	6566	6	137	137	CD
40318	6566	7	.	.	.
40318	6567	1	Cheddar	Cheddar	NNP
40318	6567	2	cheese	cheese	NN
40318	6567	3	,	,	,
40318	6567	4	79	79	CD
40318	6567	5	,	,	,
40318	6567	6	86	86	CD
40318	6567	7	,	,	,
40318	6567	8	173	173	CD
40318	6567	9	,	,	,
40318	6567	10	184	184	CD
40318	6567	11	to	to	IN
40318	6567	12	275	275	CD
40318	6567	13	,	,	,
40318	6567	14	358	358	CD
40318	6567	15	,	,	,
40318	6567	16	368	368	CD
40318	6567	17	.	.	.
40318	6567	18	acidity	acidity	NN
40318	6567	19	test	test	NN
40318	6567	20	for	for	IN
40318	6567	21	,	,	,
40318	6567	22	190	190	CD
40318	6567	23	.	.	.
40318	6567	24	acidy	acidy	NN
40318	6567	25	,	,	,
40318	6567	26	266	266	CD
40318	6567	27	,	,	,
40318	6567	28	270	270	CD
40318	6567	29	.	.	.
40318	6568	1	American	American	NNP
40318	6568	2	,	,	,
40318	6568	3	230	230	CD
40318	6568	4	.	.	.
40318	6568	5	body	body	NN
40318	6568	6	in	in	RP
40318	6568	7	,	,	,
40318	6568	8	271	271	CD
40318	6568	9	,	,	,
40318	6568	10	273	273	CD
40318	6568	11	.	.	.
40318	6568	12	boxes	box	NNS
40318	6568	13	for	for	IN
40318	6568	14	,	,	,
40318	6568	15	264	264	CD
40318	6568	16	.	.	.
40318	6568	17	calorimeter	calorimeter	NN
40318	6568	18	studies	study	NNS
40318	6568	19	of	of	IN
40318	6568	20	,	,	,
40318	6568	21	368	368	CD
40318	6568	22	.	.	.
40318	6568	23	cheddaring	cheddare	VBG
40318	6568	24	curd	curd	NN
40318	6568	25	for	for	IN
40318	6568	26	,	,	,
40318	6568	27	204	204	CD
40318	6568	28	-	-	SYM
40318	6568	29	207	207	CD
40318	6568	30	.	.	.
40318	6568	31	color	color	NN
40318	6568	32	in	in	RB
40318	6568	33	,	,	,
40318	6568	34	270	270	CD
40318	6568	35	.	.	.
40318	6568	36	composition	composition	NN
40318	6568	37	of	of	IN
40318	6568	38	,	,	,
40318	6568	39	223	223	CD
40318	6568	40	.	.	.
40318	6568	41	cooking	cooking	NN
40318	6568	42	curd	curd	NNP
40318	6568	43	for	for	IN
40318	6568	44	,	,	,
40318	6568	45	195	195	CD
40318	6568	46	-	-	HYPH
40318	6568	47	200	200	CD
40318	6568	48	.	.	.
40318	6568	49	corky	corky	NNP
40318	6568	50	,	,	,
40318	6568	51	199	199	CD
40318	6568	52	.	.	.
40318	6568	53	cutting	cut	VBG
40318	6568	54	curd	curd	NN
40318	6568	55	for	for	IN
40318	6568	56	,	,	,
40318	6568	57	193	193	CD
40318	6568	58	.	.	.
40318	6568	59	defects	defect	NNS
40318	6568	60	in	in	IN
40318	6568	61	,	,	,
40318	6568	62	265	265	CD
40318	6568	63	.	.	.
40318	6568	64	drawing	draw	VBG
40318	6568	65	whey	whey	NNP
40318	6568	66	,	,	,
40318	6568	67	200	200	CD
40318	6568	68	.	.	.
40318	6568	69	dressing	dressing	NN
40318	6568	70	,	,	,
40318	6568	71	216	216	CD
40318	6568	72	.	.	.
40318	6568	73	dry	dry	JJ
40318	6568	74	body	body	NN
40318	6568	75	in	in	RP
40318	6568	76	,	,	,
40318	6568	77	267	267	CD
40318	6568	78	.	.	.
40318	6569	1	English	English	NNP
40318	6569	2	,	,	,
40318	6569	3	173	173	CD
40318	6569	4	.	.	.
40318	6569	5	feedy	feedy	NN
40318	6569	6	flavors	flavor	NNS
40318	6569	7	in	in	IN
40318	6569	8	,	,	,
40318	6569	9	265	265	CD
40318	6569	10	.	.	.
40318	6569	11	finish	finish	NN
40318	6569	12	in	in	IN
40318	6569	13	,	,	,
40318	6569	14	271	271	CD
40318	6569	15	.	.	.
40318	6569	16	firming	firm	VBG
40318	6569	17	curd	curd	NN
40318	6569	18	for	for	IN
40318	6569	19	,	,	,
40318	6569	20	201	201	CD
40318	6569	21	-	-	SYM
40318	6569	22	204	204	CD
40318	6569	23	.	.	.
40318	6569	24	flavor	flavor	NN
40318	6569	25	of	of	IN
40318	6569	26	,	,	,
40318	6569	27	221	221	CD
40318	6569	28	.	.	.
40318	6569	29	food	food	NN
40318	6569	30	value	value	NN
40318	6569	31	of	of	IN
40318	6569	32	,	,	,
40318	6569	33	362	362	CD
40318	6569	34	-	-	SYM
40318	6569	35	365	365	CD
40318	6569	36	.	.	.
40318	6569	37	fruity	fruity	NN
40318	6569	38	flavors	flavor	NNS
40318	6569	39	in	in	IN
40318	6569	40	,	,	,
40318	6569	41	266	266	CD
40318	6569	42	.	.	.
40318	6569	43	gas	gas	NN
40318	6569	44	in	in	IN
40318	6569	45	curd	curd	NN
40318	6569	46	for	for	IN
40318	6569	47	,	,	,
40318	6569	48	219	219	CD
40318	6569	49	.	.	.
40318	6569	50	gas	gas	NN
40318	6569	51	in	in	IN
40318	6569	52	milk	milk	NN
40318	6569	53	for	for	IN
40318	6569	54	,	,	,
40318	6569	55	217	217	CD
40318	6569	56	,	,	,
40318	6569	57	219	219	CD
40318	6569	58	,	,	,
40318	6569	59	269	269	CD
40318	6569	60	.	.	.
40318	6569	61	gassy	gassy	JJ
40318	6569	62	,	,	,
40318	6569	63	268	268	CD
40318	6569	64	.	.	.
40318	6569	65	hooping	hooping	NN
40318	6569	66	curd	curd	NNP
40318	6569	67	for	for	IN
40318	6569	68	,	,	,
40318	6569	69	212	212	CD
40318	6569	70	.	.	.
40318	6569	71	hot	hot	JJ
40318	6569	72	-	-	HYPH
40318	6569	73	iron	iron	NN
40318	6569	74	test	test	NN
40318	6569	75	for	for	IN
40318	6569	76	,	,	,
40318	6569	77	201	201	CD
40318	6569	78	,	,	,
40318	6569	79	208	208	CD
40318	6569	80	.	.	.
40318	6569	81	judging	judging	NN
40318	6569	82	,	,	,
40318	6569	83	271	271	CD
40318	6569	84	.	.	.
40318	6569	85	losses	loss	NNS
40318	6569	86	in	in	IN
40318	6569	87	,	,	,
40318	6569	88	262	262	CD
40318	6569	89	,	,	,
40318	6569	90	263	263	CD
40318	6569	91	.	.	.
40318	6569	92	lot	lot	NN
40318	6569	93	-	-	HYPH
40318	6569	94	card	card	NN
40318	6569	95	for	for	IN
40318	6569	96	,	,	,
40318	6569	97	184	184	CD
40318	6569	98	,	,	,
40318	6569	99	187	187	CD
40318	6569	100	.	.	.
40318	6569	101	matting	matting	NNP
40318	6569	102	,	,	,
40318	6569	103	204	204	CD
40318	6569	104	.	.	.
40318	6569	105	milk	milk	NN
40318	6569	106	for	for	IN
40318	6569	107	,	,	,
40318	6569	108	186	186	CD
40318	6569	109	.	.	.
40318	6569	110	milling	milling	NN
40318	6569	111	,	,	,
40318	6569	112	207	207	CD
40318	6569	113	.	.	.
40318	6569	114	moisture	moisture	NN
40318	6569	115	content	content	NN
40318	6569	116	of	of	IN
40318	6569	117	,	,	,
40318	6569	118	228	228	CD
40318	6569	119	,	,	,
40318	6569	120	258	258	CD
40318	6569	121	.	.	.
40318	6569	122	mottled	mottle	VBN
40318	6569	123	,	,	,
40318	6569	124	221	221	CD
40318	6569	125	,	,	,
40318	6569	126	270	270	CD
40318	6569	127	.	.	.
40318	6569	128	packing	pack	VBG
40318	6569	129	curd	curd	NN
40318	6569	130	for	for	IN
40318	6569	131	,	,	,
40318	6569	132	202	202	CD
40318	6569	133	.	.	.
40318	6569	134	paraffining	paraffining	NN
40318	6569	135	,	,	,
40318	6569	136	263	263	CD
40318	6569	137	.	.	.
40318	6569	138	pin	pin	NNS
40318	6569	139	-	-	HYPH
40318	6569	140	holes	hole	NNS
40318	6569	141	in	in	IN
40318	6569	142	,	,	,
40318	6569	143	189	189	CD
40318	6569	144	.	.	.
40318	6569	145	pressing	pressing	NN
40318	6569	146	,	,	,
40318	6569	147	213	213	CD
40318	6569	148	.	.	.
40318	6569	149	quality	quality	NN
40318	6569	150	in	in	RB
40318	6569	151	,	,	,
40318	6569	152	221	221	CD
40318	6569	153	,	,	,
40318	6569	154	272	272	CD
40318	6569	155	-	-	SYM
40318	6569	156	273	273	CD
40318	6569	157	.	.	.
40318	6569	158	ripening	ripen	VBG
40318	6569	159	milk	milk	NN
40318	6569	160	for	for	IN
40318	6569	161	,	,	,
40318	6569	162	189	189	CD
40318	6569	163	to	to	TO
40318	6569	164	192	192	CD
40318	6569	165	.	.	.
40318	6569	166	ripening	ripen	VBG
40318	6569	167	of	of	IN
40318	6569	168	,	,	,
40318	6569	169	247	247	CD
40318	6569	170	to	to	IN
40318	6569	171	263	263	CD
40318	6569	172	.	.	.
40318	6569	173	salting	salt	VBG
40318	6569	174	curd	curd	NN
40318	6569	175	for	for	IN
40318	6569	176	,	,	,
40318	6569	177	211	211	CD
40318	6569	178	.	.	.
40318	6569	179	score	score	NN
40318	6569	180	-	-	HYPH
40318	6569	181	card	card	NN
40318	6569	182	for	for	IN
40318	6569	183	,	,	,
40318	6569	184	271	271	CD
40318	6569	185	,	,	,
40318	6569	186	273	273	CD
40318	6569	187	,	,	,
40318	6569	188	275	275	CD
40318	6569	189	.	.	.
40318	6569	190	seamy	seamy	JJ
40318	6569	191	color	color	NN
40318	6569	192	in	in	IN
40318	6569	193	,	,	,
40318	6569	194	214	214	CD
40318	6569	195	,	,	,
40318	6569	196	221	221	CD
40318	6569	197	.	.	.
40318	6569	198	setting	setting	NN
40318	6569	199	,	,	,
40318	6569	200	192	192	CD
40318	6569	201	.	.	.
40318	6569	202	shipping	shipping	NN
40318	6569	203	,	,	,
40318	6569	204	264	264	CD
40318	6569	205	.	.	.
40318	6569	206	starter	starter	NN
40318	6569	207	for	for	IN
40318	6569	208	,	,	,
40318	6569	209	190	190	CD
40318	6569	210	,	,	,
40318	6569	211	191	191	CD
40318	6569	212	.	.	.
40318	6569	213	sweet	sweet	JJ
40318	6569	214	flavor	flavor	NN
40318	6569	215	in	in	IN
40318	6569	216	,	,	,
40318	6569	217	266	266	CD
40318	6569	218	.	.	.
40318	6569	219	texture	texture	NN
40318	6569	220	of	of	IN
40318	6569	221	,	,	,
40318	6569	222	267	267	CD
40318	6569	223	.	.	.
40318	6569	224	variations	variation	NNS
40318	6569	225	of	of	IN
40318	6569	226	process	process	NN
40318	6569	227	,	,	,
40318	6569	228	229	229	CD
40318	6569	229	.	.	.
40318	6569	230	yield	yield	NN
40318	6569	231	,	,	,
40318	6569	232	224	224	CD
40318	6569	233	,	,	,
40318	6569	234	225	225	CD
40318	6569	235	.	.	.
40318	6570	1	Cheese	cheese	NN
40318	6570	2	,	,	,
40318	6570	3	and	and	CC
40318	6570	4	health	health	NN
40318	6570	5	,	,	,
40318	6570	6	369	369	CD
40318	6570	7	.	.	.
40318	6570	8	and	and	CC
40318	6570	9	meals	meal	NNS
40318	6570	10	,	,	,
40318	6570	11	367	367	CD
40318	6570	12	.	.	.
40318	6570	13	and	and	CC
40318	6570	14	price	price	NN
40318	6570	15	of	of	IN
40318	6570	16	,	,	,
40318	6570	17	373	373	CD
40318	6570	18	.	.	.
40318	6570	19	boxes	box	NNS
40318	6570	20	,	,	,
40318	6570	21	357	357	CD
40318	6570	22	.	.	.
40318	6570	23	canned	can	VBN
40318	6570	24	,	,	,
40318	6570	25	372	372	CD
40318	6570	26	.	.	.
40318	6570	27	care	care	NN
40318	6570	28	in	in	IN
40318	6570	29	home	home	NN
40318	6570	30	,	,	,
40318	6570	31	372	372	CD
40318	6570	32	.	.	.
40318	6570	33	choice	choice	NN
40318	6570	34	of	of	IN
40318	6570	35	,	,	,
40318	6570	36	370	370	CD
40318	6570	37	-	-	SYM
40318	6570	38	371	371	CD
40318	6570	39	.	.	.
40318	6570	40	classification	classification	NN
40318	6570	41	of	of	IN
40318	6570	42	,	,	,
40318	6570	43	81	81	CD
40318	6570	44	-	-	SYM
40318	6570	45	85	85	CD
40318	6570	46	.	.	.
40318	6570	47	color	color	NN
40318	6570	48	,	,	,
40318	6570	49	56	56	CD
40318	6570	50	.	.	.
40318	6570	51	composition	composition	NN
40318	6570	52	-	-	HYPH
40318	6570	53	table	table	NN
40318	6570	54	,	,	,
40318	6570	55	86	86	CD
40318	6570	56	,	,	,
40318	6570	57	364	364	CD
40318	6570	58	.	.	.
40318	6570	59	definition	definition	NN
40318	6570	60	of	of	IN
40318	6570	61	,	,	,
40318	6570	62	1	1	CD
40318	6570	63	.	.	.
40318	6570	64	digestibility	digestibility	NN
40318	6570	65	of	of	IN
40318	6570	66	,	,	,
40318	6570	67	368	368	CD
40318	6570	68	.	.	.
40318	6570	69	fondue	fondue	NNP
40318	6570	70	,	,	,
40318	6570	71	375	375	CD
40318	6570	72	.	.	.
40318	6570	73	food	food	NN
40318	6570	74	value	value	NN
40318	6570	75	of	of	IN
40318	6570	76	,	,	,
40318	6570	77	362	362	CD
40318	6570	78	-	-	SYM
40318	6570	79	367	367	CD
40318	6570	80	.	.	.
40318	6570	81	fuel	fuel	NN
40318	6570	82	value	value	NN
40318	6570	83	of	of	IN
40318	6570	84	,	,	,
40318	6570	85	365	365	CD
40318	6570	86	.	.	.
40318	6570	87	history	history	NN
40318	6570	88	of	of	IN
40318	6570	89	,	,	,
40318	6570	90	4	4	CD
40318	6570	91	.	.	.
40318	6570	92	in	in	IN
40318	6570	93	dietaries	dietary	NNS
40318	6570	94	,	,	,
40318	6570	95	370	370	CD
40318	6570	96	-	-	SYM
40318	6570	97	374	374	CD
40318	6570	98	.	.	.
40318	6570	99	in	in	IN
40318	6570	100	the	the	DT
40318	6570	101	household	household	NN
40318	6570	102	,	,	,
40318	6570	103	361	361	CD
40318	6570	104	-	-	SYM
40318	6570	105	381	381	CD
40318	6570	106	,	,	,
40318	6570	107	knife	knife	NN
40318	6570	108	,	,	,
40318	6570	109	205	205	CD
40318	6570	110	.	.	.
40318	6570	111	names	name	NNS
40318	6570	112	,	,	,
40318	6570	113	81	81	CD
40318	6570	114	.	.	.
40318	6570	115	poisoning	poisoning	NN
40318	6570	116	,	,	,
40318	6570	117	370	370	CD
40318	6570	118	.	.	.
40318	6570	119	price	price	NN
40318	6570	120	,	,	,
40318	6570	121	323	323	CD
40318	6570	122	,	,	,
40318	6570	123	357	357	CD
40318	6570	124	.	.	.
40318	6570	125	problems	problem	NNS
40318	6570	126	,	,	,
40318	6570	127	3	3	CD
40318	6570	128	.	.	.
40318	6570	129	processed	process	VBN
40318	6570	130	,	,	,
40318	6570	131	84	84	CD
40318	6570	132	.	.	.
40318	6570	133	ripening	ripen	VBG
40318	6570	134	(	(	-LRB-
40318	6570	135	_	_	NNP
40318	6570	136	see	see	VBP
40318	6570	137	varietal	varietal	JJ
40318	6570	138	descriptions	description	NNS
40318	6570	139	_	_	NNP
40318	6570	140	)	)	-RRB-
40318	6570	141	.	.	.
40318	6571	1	roast	roast	NNP
40318	6571	2	,	,	,
40318	6571	3	380	380	CD
40318	6571	4	.	.	.
40318	6571	5	salad	salad	NN
40318	6571	6	,	,	,
40318	6571	7	378	378	CD
40318	6571	8	,	,	,
40318	6571	9	379	379	CD
40318	6571	10	.	.	.
40318	6571	11	sandwich	sandwich	NNP
40318	6571	12	,	,	,
40318	6571	13	371	371	CD
40318	6571	14	,	,	,
40318	6571	15	378	378	CD
40318	6571	16	.	.	.
40318	6571	17	sauce	sauce	NN
40318	6571	18	,	,	,
40318	6571	19	374	374	CD
40318	6571	20	,	,	,
40318	6571	21	381	381	CD
40318	6571	22	.	.	.
40318	6571	23	soufflé	soufflé	NNP
40318	6571	24	,	,	,
40318	6571	25	376	376	CD
40318	6571	26	.	.	.
40318	6571	27	total	total	JJ
40318	6571	28	consumption	consumption	NN
40318	6571	29	of	of	IN
40318	6571	30	,	,	,
40318	6571	31	362	362	CD
40318	6571	32	.	.	.
40318	6571	33	trier	trier	NN
40318	6571	34	,	,	,
40318	6571	35	272	272	CD
40318	6571	36	.	.	.
40318	6571	37	varieties	variety	NNS
40318	6571	38	,	,	,
40318	6571	39	3	3	CD
40318	6571	40	.	.	.
40318	6571	41	with	with	IN
40318	6571	42	sour	sour	JJ
40318	6571	43	-	-	HYPH
40318	6571	44	milk	milk	NN
40318	6571	45	flavor	flavor	NN
40318	6571	46	,	,	,
40318	6571	47	89	89	CD
40318	6571	48	.	.	.
40318	6571	49	yield	yield	VB
40318	6571	50	basis	basis	NN
40318	6571	51	for	for	IN
40318	6571	52	buying	buy	VBG
40318	6571	53	milk	milk	NN
40318	6571	54	,	,	,
40318	6571	55	343	343	CD
40318	6571	56	.	.	.
40318	6572	1	Cheese	cheese	NN
40318	6572	2	-	-	HYPH
40318	6572	3	making	making	NN
40318	6572	4	,	,	,
40318	6572	5	an	an	DT
40318	6572	6	art	art	NN
40318	6572	7	,	,	,
40318	6572	8	2	2	CD
40318	6572	9	.	.	.
40318	6572	10	a	a	DT
40318	6572	11	science	science	NN
40318	6572	12	,	,	,
40318	6572	13	3	3	CD
40318	6572	14	.	.	.
40318	6573	1	Chemistry	chemistry	NN
40318	6573	2	of	of	IN
40318	6573	3	rennet	rennet	NN
40318	6573	4	action	action	NN
40318	6573	5	,	,	,
40318	6573	6	33	33	CD
40318	6573	7	-	-	SYM
40318	6573	8	40	40	CD
40318	6573	9	.	.	.
40318	6574	1	Cheshire	Cheshire	NNP
40318	6574	2	,	,	,
40318	6574	3	184	184	CD
40318	6574	4	.	.	.
40318	6575	1	Clabber	Clabber	NNP
40318	6575	2	cheese	cheese	NN
40318	6575	3	,	,	,
40318	6575	4	90	90	CD
40318	6575	5	.	.	.
40318	6576	1	Clark	Clark	NNP
40318	6576	2	,	,	,
40318	6576	3	W.	W.	NNP
40318	6576	4	M.	M.	NNP
40318	6576	5	,	,	,
40318	6576	6	284	284	CD
40318	6576	7	.	.	.
40318	6577	1	Classification	classification	NN
40318	6577	2	of	of	IN
40318	6577	3	cheese	cheese	NN
40318	6577	4	,	,	,
40318	6577	5	81	81	CD
40318	6577	6	to	to	TO
40318	6577	7	85	85	CD
40318	6577	8	.	.	.
40318	6578	1	Club	club	NN
40318	6578	2	cheese	cheese	NN
40318	6578	3	,	,	,
40318	6578	4	85	85	CD
40318	6578	5	,	,	,
40318	6578	6	231	231	CD
40318	6578	7	.	.	.
40318	6579	1	Cold	cold	JJ
40318	6579	2	-	-	HYPH
40318	6579	3	storage	storage	NN
40318	6579	4	,	,	,
40318	6579	5	356	356	CD
40318	6579	6	,	,	,
40318	6579	7	361	361	CD
40318	6579	8	.	.	.
40318	6580	1	Colon	colon	NN
40318	6580	2	-	-	HYPH
40318	6580	3	aërogenes	aërogenes	NNP
40318	6580	4	group	group	NN
40318	6580	5	,	,	,
40318	6580	6	18	18	CD
40318	6580	7	.	.	.
40318	6581	1	Color	color	NN
40318	6581	2	,	,	,
40318	6581	3	56	56	CD
40318	6581	4	.	.	.
40318	6582	1	Colostrum	Colostrum	NNP
40318	6582	2	,	,	,
40318	6582	3	18	18	CD
40318	6582	4	.	.	.
40318	6583	1	Commercial	commercial	JJ
40318	6583	2	starter	starter	NN
40318	6583	3	,	,	,
40318	6583	4	43	43	CD
40318	6583	5	.	.	.
40318	6584	1	Composition	composition	NN
40318	6584	2	of	of	IN
40318	6584	3	Brick	Brick	NNP
40318	6584	4	,	,	,
40318	6584	5	169	169	CD
40318	6584	6	.	.	.
40318	6585	1	Camembert	Camembert	NNP
40318	6585	2	,	,	,
40318	6585	3	128	128	CD
40318	6585	4	.	.	.
40318	6586	1	Cheddar	Cheddar	NNP
40318	6586	2	,	,	,
40318	6586	3	223	223	CD
40318	6586	4	.	.	.
40318	6587	1	Cottage	cottage	NN
40318	6587	2	,	,	,
40318	6587	3	92	92	CD
40318	6587	4	.	.	.
40318	6588	1	Cream	cream	NN
40318	6588	2	,	,	,
40318	6588	3	108	108	CD
40318	6588	4	.	.	.
40318	6589	1	Limburger	Limburger	NNP
40318	6589	2	,	,	,
40318	6589	3	147	147	CD
40318	6589	4	.	.	.
40318	6590	1	Neufchâtel	Neufchâtel	NNP
40318	6590	2	,	,	,
40318	6590	3	105	105	CD
40318	6590	4	,	,	,
40318	6590	5	107	107	CD
40318	6590	6	.	.	.
40318	6591	1	Roquefort	Roquefort	NNP
40318	6591	2	,	,	,
40318	6591	3	151	151	CD
40318	6591	4	.	.	.
40318	6592	1	Swiss	Swiss	NNP
40318	6592	2	,	,	,
40318	6592	3	287	287	CD
40318	6592	4	.	.	.
40318	6593	1	Conn	Conn	NNP
40318	6593	2	,	,	,
40318	6593	3	H.	H.	NNP
40318	6593	4	W.	W.	NNP
40318	6593	5	,	,	,
40318	6593	6	16	16	CD
40318	6593	7	,	,	,
40318	6593	8	23	23	CD
40318	6593	9	,	,	,
40318	6593	10	152	152	CD
40318	6593	11	.	.	.
40318	6594	1	Connecticut	Connecticut	NNP
40318	6594	2	(	(	-LRB-
40318	6594	3	Storrs	Storrs	NNP
40318	6594	4	)	)	-RRB-
40318	6594	5	Exp	Exp	NNP
40318	6594	6	.	.	.
40318	6595	1	Sta	Sta	NNP
40318	6595	2	.	.	.
40318	6596	1	Rept	Rept	NNP
40318	6596	2	.	.	NNP
40318	6596	3	,	,	,
40318	6596	4	7	7	CD
40318	6596	5	,	,	,
40318	6596	6	16	16	CD
40318	6596	7	.	.	.
40318	6597	1	Constituents	constituent	NNS
40318	6597	2	of	of	IN
40318	6597	3	milk	milk	NN
40318	6597	4	,	,	,
40318	6597	5	7	7	CD
40318	6597	6	.	.	.
40318	6598	1	Cooking	cooking	NN
40318	6598	2	curd	curd	NN
40318	6598	3	,	,	,
40318	6598	4	77	77	CD
40318	6598	5	.	.	.
40318	6598	6	for	for	IN
40318	6598	7	Cheddar	Cheddar	NNP
40318	6598	8	,	,	,
40318	6598	9	195	195	CD
40318	6598	10	.	.	.
40318	6598	11	for	for	IN
40318	6598	12	Swiss	Swiss	NNP
40318	6598	13	,	,	,
40318	6598	14	281	281	CD
40318	6598	15	.	.	.
40318	6599	1	Coöperative	coöperative	JJ
40318	6599	2	organizations	organization	NNS
40318	6599	3	,	,	,
40318	6599	4	309	309	CD
40318	6599	5	.	.	.
40318	6600	1	Cornalba	Cornalba	NNP
40318	6600	2	,	,	,
40318	6600	3	G.	G.	NNP
40318	6600	4	,	,	,
40318	6600	5	293	293	CD
40318	6600	6	.	.	.
40318	6601	1	Cottage	cottage	NN
40318	6601	2	cheese	cheese	NN
40318	6601	3	,	,	,
40318	6601	4	2	2	CD
40318	6601	5	,	,	,
40318	6601	6	86	86	CD
40318	6601	7	,	,	,
40318	6601	8	368	368	CD
40318	6601	9	,	,	,
40318	6601	10	379	379	CD
40318	6601	11	-	-	SYM
40318	6601	12	381	381	CD
40318	6601	13	.	.	.
40318	6601	14	discussed	discuss	VBN
40318	6601	15	,	,	,
40318	6601	16	90	90	CD
40318	6601	17	-	-	SYM
40318	6601	18	93	93	CD
40318	6601	19	.	.	.
40318	6602	1	Coulommiers	coulommier	NNS
40318	6602	2	cheese	cheese	NN
40318	6602	3	,	,	,
40318	6602	4	111	111	CD
40318	6602	5	,	,	,
40318	6602	6	117	117	CD
40318	6602	7	,	,	,
40318	6602	8	131	131	CD
40318	6602	9	,	,	,
40318	6602	10	132	132	CD
40318	6602	11	.	.	.
40318	6603	1	Cow	cow	JJ
40318	6603	2	-	-	HYPH
40318	6603	3	brand	brand	NN
40318	6603	4	cheese	cheese	NN
40318	6603	5	,	,	,
40318	6603	6	109	109	CD
40318	6603	7	.	.	.
40318	6604	1	Cream	cream	NN
40318	6604	2	cheese	cheese	NN
40318	6604	3	,	,	,
40318	6604	4	108	108	CD
40318	6604	5	.	.	.
40318	6605	1	Curd	Curd	NNP
40318	6605	2	,	,	,
40318	6605	3	9	9	CD
40318	6605	4	.	.	.
40318	6605	5	breaking	breaking	NN
40318	6605	6	,	,	,
40318	6605	7	75	75	CD
40318	6605	8	.	.	.
40318	6605	9	chemistry	chemistry	NN
40318	6605	10	of	of	IN
40318	6605	11	,	,	,
40318	6605	12	33	33	CD
40318	6605	13	to	to	TO
40318	6605	14	40	40	CD
40318	6605	15	.	.	.
40318	6605	16	cooking	cooking	NN
40318	6605	17	of	of	IN
40318	6605	18	,	,	,
40318	6605	19	77	77	CD
40318	6605	20	.	.	.
40318	6605	21	cutting	cutting	NN
40318	6605	22	,	,	,
40318	6605	23	75	75	CD
40318	6605	24	.	.	.
40318	6605	25	draining	draining	NN
40318	6605	26	,	,	,
40318	6605	27	79	79	CD
40318	6605	28	.	.	.
40318	6605	29	fork	fork	NNP
40318	6605	30	,	,	,
40318	6605	31	210	210	CD
40318	6605	32	.	.	.
40318	6605	33	knives	knife	NNS
40318	6605	34	,	,	,
40318	6605	35	77	77	CD
40318	6605	36	(	(	-LRB-
40318	6605	37	Fig	fig	NN
40318	6605	38	.	.	.
40318	6606	1	11	11	CD
40318	6606	2	)	)	-RRB-
40318	6606	3	,	,	,
40318	6606	4	194	194	CD
40318	6606	5	,	,	,
40318	6606	6	195	195	CD
40318	6606	7	.	.	.
40318	6607	1	Curdling	curdling	JJ
40318	6607	2	period	period	NN
40318	6607	3	,	,	,
40318	6607	4	74	74	CD
40318	6607	5	.	.	.
40318	6608	1	Curd	curd	NN
40318	6608	2	-	-	HYPH
40318	6608	3	making	making	NN
40318	6608	4	,	,	,
40318	6608	5	55	55	CD
40318	6608	6	.	.	.
40318	6608	7	factors	factor	NNS
40318	6608	8	in	in	IN
40318	6608	9	,	,	,
40318	6608	10	55	55	CD
40318	6608	11	.	.	.
40318	6609	1	Curd	Curd	NNP
40318	6609	2	mills	mill	NNS
40318	6609	3	,	,	,
40318	6609	4	207	207	CD
40318	6609	5	to	to	IN
40318	6609	6	209	209	CD
40318	6609	7	.	.	.
40318	6610	1	Curd	curd	NN
40318	6610	2	pail	pail	NN
40318	6610	3	,	,	,
40318	6610	4	213	213	CD
40318	6610	5	.	.	.
40318	6611	1	Curd	Curd	NNP
40318	6611	2	rakes	rake	VBZ
40318	6611	3	,	,	,
40318	6611	4	196	196	CD
40318	6611	5	.	.	.
40318	6612	1	Curd	Curd	NNP
40318	6612	2	scoop	scoop	NN
40318	6612	3	,	,	,
40318	6612	4	213	213	CD
40318	6612	5	.	.	.
40318	6613	1	Curd	curd	NN
40318	6613	2	sink	sink	NN
40318	6613	3	,	,	,
40318	6613	4	204	204	CD
40318	6613	5	.	.	.
40318	6614	1	Curd	curd	NN
40318	6614	2	test	test	NN
40318	6614	3	,	,	,
40318	6614	4	26	26	CD
40318	6614	5	.	.	.
40318	6615	1	Currie	Currie	NNP
40318	6615	2	,	,	,
40318	6615	3	James	James	NNP
40318	6615	4	N.	N.	NNP
40318	6615	5	,	,	,
40318	6615	6	149	149	CD
40318	6615	7	,	,	,
40318	6615	8	150	150	CD
40318	6615	9	,	,	,
40318	6615	10	155	155	CD
40318	6615	11	,	,	,
40318	6615	12	156	156	CD
40318	6615	13	.	.	.
40318	6616	1	Cutting	cutting	NN
40318	6616	2	,	,	,
40318	6616	3	W.	W.	NNP
40318	6616	4	B.	B.	NNP
40318	6616	5	,	,	,
40318	6616	6	159	159	CD
40318	6616	7	.	.	.
40318	6617	1	Cutting	cut	VBG
40318	6617	2	curd	curd	NN
40318	6617	3	,	,	,
40318	6617	4	75	75	CD
40318	6617	5	-	-	SYM
40318	6617	6	77	77	CD
40318	6617	7	.	.	.
40318	6617	8	for	for	IN
40318	6617	9	Brick	Brick	NNP
40318	6617	10	,	,	,
40318	6617	11	165	165	CD
40318	6617	12	.	.	.
40318	6617	13	for	for	IN
40318	6617	14	Cheddar	Cheddar	NNP
40318	6617	15	,	,	,
40318	6617	16	193	193	CD
40318	6617	17	-	-	SYM
40318	6617	18	195	195	CD
40318	6617	19	.	.	.
40318	6617	20	for	for	IN
40318	6617	21	Edam	Edam	NNP
40318	6617	22	,	,	,
40318	6617	23	175	175	CD
40318	6617	24	.	.	.
40318	6617	25	for	for	IN
40318	6617	26	Isigny	Isigny	NNP
40318	6617	27	,	,	,
40318	6617	28	135	135	CD
40318	6617	29	.	.	.
40318	6617	30	for	for	IN
40318	6617	31	Limburger	Limburger	NNP
40318	6617	32	,	,	,
40318	6617	33	141	141	CD
40318	6617	34	.	.	.
40318	6617	35	for	for	IN
40318	6617	36	Roquefort	Roquefort	NNP
40318	6617	37	,	,	,
40318	6617	38	154	154	CD
40318	6617	39	.	.	.
40318	6617	40	for	for	IN
40318	6617	41	Swiss	Swiss	NNP
40318	6617	42	,	,	,
40318	6617	43	280	280	CD
40318	6617	44	-	-	SYM
40318	6617	45	281	281	CD
40318	6617	46	.	.	.
40318	6618	1	Dahlberg	Dahlberg	NNP
40318	6618	2	,	,	,
40318	6618	3	Arnold	Arnold	NNP
40318	6618	4	O.	O.	NNP
40318	6618	5	,	,	,
40318	6618	6	98	98	CD
40318	6618	7	.	.	.
40318	6619	1	Daisies	daisy	NNS
40318	6619	2	(	(	-LRB-
40318	6619	3	cheese	cheese	NN
40318	6619	4	)	)	-RRB-
40318	6619	5	,	,	,
40318	6619	6	230	230	CD
40318	6619	7	.	.	.
40318	6620	1	Danish	danish	JJ
40318	6620	2	cheese	cheese	NN
40318	6620	3	,	,	,
40318	6620	4	173	173	CD
40318	6620	5	.	.	.
40318	6621	1	Davis	Davis	NNP
40318	6621	2	,	,	,
40318	6621	3	B.	B.	NNP
40318	6621	4	J.	J.	NNP
40318	6622	1	(	(	-LRB-
40318	6622	2	and	and	CC
40318	6622	3	L.	L.	NNP
40318	6622	4	A.	A.	NNP
40318	6622	5	Rogers	Rogers	NNP
40318	6622	6	)	)	-RRB-
40318	6622	7	,	,	,
40318	6622	8	16	16	CD
40318	6622	9	.	.	.
40318	6623	1	Dean	Dean	NNP
40318	6623	2	,	,	,
40318	6623	3	H.	H.	NNP
40318	6623	4	H.	H.	NNP
40318	6623	5	,	,	,
40318	6623	6	163	163	CD
40318	6623	7	.	.	.
40318	6624	1	Decker	Decker	NNP
40318	6624	2	,	,	,
40318	6624	3	John	John	NNP
40318	6624	4	W.	W.	NNP
40318	6624	5	,	,	,
40318	6624	6	217	217	CD
40318	6624	7	.	.	.
40318	6625	1	Derbyshire	derbyshire	NN
40318	6625	2	,	,	,
40318	6625	3	184	184	CD
40318	6625	4	.	.	.
40318	6626	1	Diastase	diastase	NN
40318	6626	2	,	,	,
40318	6626	3	11	11	CD
40318	6626	4	.	.	.
40318	6627	1	Digestibility	digestibility	NN
40318	6627	2	of	of	IN
40318	6627	3	cheese	cheese	NN
40318	6627	4	,	,	,
40318	6627	5	367	367	CD
40318	6627	6	.	.	.
40318	6628	1	Diseased	diseased	JJ
40318	6628	2	cows	cow	NNS
40318	6628	3	,	,	,
40318	6628	4	effect	effect	NN
40318	6628	5	on	on	IN
40318	6628	6	milk	milk	NN
40318	6628	7	,	,	,
40318	6628	8	13	13	CD
40318	6628	9	.	.	.
40318	6629	1	Doane	Doane	NNP
40318	6629	2	,	,	,
40318	6629	3	C.	C.	NNP
40318	6629	4	F.	F.	NNP
40318	6629	5	,	,	,
40318	6629	6	64	64	CD
40318	6629	7	,	,	,
40318	6629	8	263	263	CD
40318	6629	9	,	,	,
40318	6629	10	296	296	CD
40318	6629	11	.	.	.
40318	6630	1	Doane	Doane	NNP
40318	6630	2	,	,	,
40318	6630	3	C.	C.	NNP
40318	6630	4	F.	F.	NNP
40318	6630	5	,	,	,
40318	6630	6	and	and	CC
40318	6630	7	E.	E.	NNP
40318	6630	8	E.	E.	NNP
40318	6630	9	Eldredge	Eldredge	NNP
40318	6630	10	,	,	,
40318	6630	11	279	279	CD
40318	6630	12	.	.	.
40318	6631	1	Doane	Doane	NNP
40318	6631	2	,	,	,
40318	6631	3	C.	C.	NNP
40318	6631	4	F.	F.	NNP
40318	6631	5	,	,	,
40318	6631	6	and	and	CC
40318	6631	7	H.	H.	NNP
40318	6631	8	W.	W.	NNP
40318	6631	9	Lawson	Lawson	NNP
40318	6631	10	,	,	,
40318	6631	11	169	169	CD
40318	6631	12	,	,	,
40318	6631	13	365	365	CD
40318	6631	14	.	.	.
40318	6632	1	Dotterrer	Dotterrer	NNP
40318	6632	2	,	,	,
40318	6632	3	W.	W.	NNP
40318	6632	4	D.	D.	NNP
40318	6632	5	,	,	,
40318	6632	6	and	and	CC
40318	6632	7	R.	R.	NNP
40318	6632	8	S.	S.	NNP
40318	6632	9	Breed	Breed	NNP
40318	6632	10	,	,	,
40318	6632	11	301	301	CD
40318	6632	12	.	.	.
40318	6633	1	Dox	Dox	NNP
40318	6633	2	,	,	,
40318	6633	3	Arthur	Arthur	NNP
40318	6633	4	W.	W.	NNP
40318	6633	5	,	,	,
40318	6633	6	126	126	CD
40318	6633	7	,	,	,
40318	6633	8	150	150	CD
40318	6633	9	.	.	.
40318	6634	1	Draining	drain	VBG
40318	6634	2	,	,	,
40318	6634	3	79	79	CD
40318	6634	4	.	.	.
40318	6635	1	Camembert	Camembert	NNP
40318	6635	2	,	,	,
40318	6635	3	121	121	CD
40318	6635	4	-	-	SYM
40318	6635	5	122	122	CD
40318	6635	6	.	.	.
40318	6636	1	Cheddar	Cheddar	NNP
40318	6636	2	,	,	,
40318	6636	3	195	195	CD
40318	6636	4	-	-	SYM
40318	6636	5	206	206	CD
40318	6636	6	.	.	.
40318	6637	1	Cottage	cottage	NN
40318	6637	2	,	,	,
40318	6637	3	91	91	CD
40318	6637	4	.	.	.
40318	6638	1	Limburger	Limburger	NNP
40318	6638	2	,	,	,
40318	6638	3	142	142	CD
40318	6638	4	.	.	.
40318	6639	1	Neufchâtel	Neufchâtel	NNP
40318	6639	2	,	,	,
40318	6639	3	97	97	CD
40318	6639	4	.	.	.
40318	6640	1	Roquefort	Roquefort	NNP
40318	6640	2	,	,	,
40318	6640	3	154	154	CD
40318	6640	4	.	.	.
40318	6641	1	Swiss	swiss	JJ
40318	6641	2	,	,	,
40318	6641	3	280	280	CD
40318	6641	4	-	-	SYM
40318	6641	5	282	282	CD
40318	6641	6	.	.	.
40318	6642	1	Draining	drain	VBG
40318	6642	2	cloths	cloth	NNS
40318	6642	3	,	,	,
40318	6642	4	for	for	IN
40318	6642	5	Jack	Jack	NNP
40318	6642	6	cheese	cheese	NN
40318	6642	7	,	,	,
40318	6642	8	235	235	CD
40318	6642	9	.	.	.
40318	6642	10	for	for	IN
40318	6642	11	Neufchâtel	Neufchâtel	NNP
40318	6642	12	,	,	,
40318	6642	13	97	97	CD
40318	6642	14	.	.	.
40318	6642	15	for	for	IN
40318	6642	16	Swiss	Swiss	NNP
40318	6642	17	,	,	,
40318	6642	18	282	282	CD
40318	6642	19	.	.	.
40318	6643	1	Draining	drain	VBG
40318	6643	2	rack	rack	NN
40318	6643	3	for	for	IN
40318	6643	4	Neufchâtel	Neufchâtel	NNP
40318	6643	5	,	,	,
40318	6643	6	97	97	CD
40318	6643	7	.	.	.
40318	6644	1	Dressing	dress	VBG
40318	6644	2	Cheddar	Cheddar	NNP
40318	6644	3	,	,	,
40318	6644	4	216	216	CD
40318	6644	5	.	.	.
40318	6645	1	Dry	Dry	NNP
40318	6645	2	body	body	NN
40318	6645	3	,	,	,
40318	6645	4	267	267	CD
40318	6645	5	.	.	.
40318	6646	1	Duclaux	Duclaux	NNP
40318	6646	2	,	,	,
40318	6646	3	E.	E.	NNP
40318	6646	4	,	,	,
40318	6646	5	39	39	CD
40318	6646	6	,	,	,
40318	6646	7	33	33	CD
40318	6646	8	-	-	SYM
40318	6646	9	40	40	CD
40318	6646	10	.	.	.
40318	6647	1	Duclaux	Duclaux	NNP
40318	6647	2	's	's	POS
40318	6647	3	theory	theory	NN
40318	6647	4	of	of	IN
40318	6647	5	casein	casein	NNP
40318	6647	6	,	,	,
40318	6647	7	36	36	CD
40318	6647	8	.	.	.
40318	6648	1	Dutch	dutch	JJ
40318	6648	2	cheeses	cheese	NNS
40318	6648	3	,	,	,
40318	6648	4	173	173	CD
40318	6648	5	.	.	.
40318	6649	1	Dutton	Dutton	NNP
40318	6649	2	,	,	,
40318	6649	3	G.	G.	NNP
40318	6649	4	C.	C.	NNP
40318	6649	5	,	,	,
40318	6649	6	184	184	CD
40318	6649	7	.	.	.
40318	6650	1	Eagle	Eagle	NNP
40318	6650	2	brand	brand	NN
40318	6650	3	,	,	,
40318	6650	4	109	109	CD
40318	6650	5	.	.	.
40318	6651	1	Eckles	Eckles	NNP
40318	6651	2	,	,	,
40318	6651	3	C.	C.	NNP
40318	6651	4	H.	H.	NNP
40318	6651	5	,	,	,
40318	6651	6	and	and	CC
40318	6651	7	Otto	Otto	NNP
40318	6651	8	Rahn	Rahn	NNP
40318	6651	9	,	,	,
40318	6651	10	112	112	CD
40318	6651	11	.	.	.
40318	6652	1	Eckles	Eckles	NNP
40318	6652	2	,	,	,
40318	6652	3	C.	C.	NNP
40318	6652	4	H.	H.	NNP
40318	6652	5	,	,	,
40318	6652	6	and	and	CC
40318	6652	7	R.	R.	NNP
40318	6652	8	H.	H.	NNP
40318	6652	9	Shaw	Shaw	NNP
40318	6652	10	,	,	,
40318	6652	11	7	7	CD
40318	6652	12	.	.	.
40318	6653	1	Edam	Edam	NNP
40318	6653	2	cheese	cheese	NN
40318	6653	3	,	,	,
40318	6653	4	173	173	CD
40318	6653	5	,	,	,
40318	6653	6	174	174	CD
40318	6653	7	to	to	IN
40318	6653	8	180	180	CD
40318	6653	9	,	,	,
40318	6653	10	366	366	CD
40318	6653	11	.	.	.
40318	6654	1	Eldredge	Eldredge	NNP
40318	6654	2	,	,	,
40318	6654	3	E.	E.	NNP
40318	6654	4	E.	E.	NNP
40318	6654	5	,	,	,
40318	6654	6	and	and	CC
40318	6654	7	L.	L.	NNP
40318	6654	8	A.	A.	NNP
40318	6654	9	Rogers	Rogers	NNP
40318	6654	10	,	,	,
40318	6654	11	284	284	CD
40318	6654	12	.	.	.
40318	6655	1	Ellenberger	Ellenberger	NNP
40318	6655	2	,	,	,
40318	6655	3	H.	H.	NNP
40318	6655	4	B.	B.	NNP
40318	6655	5	,	,	,
40318	6655	6	and	and	CC
40318	6655	7	M.	M.	NNP
40318	6655	8	R.	R.	NNP
40318	6655	9	Tolstrup	Tolstrup	NNP
40318	6655	10	,	,	,
40318	6655	11	296	296	CD
40318	6655	12	.	.	.
40318	6656	1	Elliott	Elliott	NNP
40318	6656	2	,	,	,
40318	6656	3	W.	W.	NNP
40318	6656	4	J.	J.	NNP
40318	6656	5	,	,	,
40318	6656	6	310	310	CD
40318	6656	7	.	.	.
40318	6657	1	Emmenthal	Emmenthal	NNP
40318	6657	2	or	or	CC
40318	6657	3	Emmenthaler	Emmenthaler	NNP
40318	6657	4	,	,	,
40318	6657	5	276	276	CD
40318	6657	6	English	english	JJ
40318	6657	7	dairy	dairy	NN
40318	6657	8	cheese	cheese	NN
40318	6657	9	,	,	,
40318	6657	10	238	238	CD
40318	6657	11	.	.	.
40318	6658	1	Enzymes	enzyme	NNS
40318	6658	2	,	,	,
40318	6658	3	in	in	IN
40318	6658	4	cheese	cheese	NN
40318	6658	5	-	-	HYPH
40318	6658	6	ripening	ripen	VBG
40318	6658	7	,	,	,
40318	6658	8	250	250	CD
40318	6658	9	.	.	.
40318	6658	10	in	in	IN
40318	6658	11	milk	milk	NN
40318	6658	12	,	,	,
40318	6658	13	11	11	CD
40318	6658	14	.	.	.
40318	6659	1	Equipment	equipment	NN
40318	6659	2	list	list	NN
40318	6659	3	for	for	IN
40318	6659	4	Cheddar	Cheddar	NNP
40318	6659	5	factory	factory	NN
40318	6659	6	,	,	,
40318	6659	7	307	307	CD
40318	6659	8	.	.	.
40318	6660	1	Esten	esten	VB
40318	6660	2	,	,	,
40318	6660	3	W.	W.	NNP
40318	6660	4	M.	M.	NNP
40318	6660	5	,	,	,
40318	6660	6	41	41	CD
40318	6660	7	.	.	.
40318	6661	1	Esten	esten	VB
40318	6661	2	,	,	,
40318	6661	3	W.	W.	NNP
40318	6661	4	M.	M.	NNP
40318	6661	5	,	,	,
40318	6661	6	and	and	CC
40318	6661	7	C.	C.	NNP
40318	6661	8	J.	J.	NNP
40318	6661	9	Mason	Mason	NNP
40318	6661	10	,	,	,
40318	6661	11	16	16	CD
40318	6661	12	,	,	,
40318	6661	13	129	129	CD
40318	6661	14	.	.	.
40318	6662	1	Esters	ester	NNS
40318	6662	2	in	in	IN
40318	6662	3	Cheddar	Cheddar	NNP
40318	6662	4	cheese	cheese	NN
40318	6662	5	,	,	,
40318	6662	6	248	248	CD
40318	6662	7	,	,	,
40318	6662	8	254	254	CD
40318	6662	9	.	.	.
40318	6663	1	Export	export	NN
40318	6663	2	Cheddar	Cheddar	NNP
40318	6663	3	,	,	,
40318	6663	4	230	230	CD
40318	6663	5	.	.	.
40318	6664	1	Exportation	exportation	NN
40318	6664	2	of	of	IN
40318	6664	3	cheese	cheese	NN
40318	6664	4	,	,	,
40318	6664	5	321	321	CD
40318	6664	6	.	.	.
40318	6665	1	Factory	factory	NN
40318	6665	2	,	,	,
40318	6665	3	297	297	CD
40318	6665	4	-	-	SYM
40318	6665	5	309	309	CD
40318	6665	6	.	.	.
40318	6665	7	arrangement	arrangement	NN
40318	6665	8	,	,	,
40318	6665	9	302	302	CD
40318	6665	10	-	-	SYM
40318	6665	11	306	306	CD
40318	6665	12	.	.	.
40318	6665	13	boiler	boiler	NN
40318	6665	14	-	-	HYPH
40318	6665	15	room	room	NN
40318	6665	16	in	in	RB
40318	6665	17	,	,	,
40318	6665	18	301	301	CD
40318	6665	19	.	.	.
40318	6665	20	building	building	NN
40318	6665	21	,	,	,
40318	6665	22	299	299	CD
40318	6665	23	.	.	.
40318	6665	24	cleanliness	cleanliness	NN
40318	6665	25	in	in	IN
40318	6665	26	,	,	,
40318	6665	27	307	307	CD
40318	6665	28	.	.	NNP
40318	6665	29	coöperative	coöperative	NNP
40318	6665	30	,	,	,
40318	6665	31	308	308	CD
40318	6665	32	.	.	.
40318	6665	33	curing	curing	NN
40318	6665	34	-	-	HYPH
40318	6665	35	rooms	room	NNS
40318	6665	36	,	,	,
40318	6665	37	300	300	CD
40318	6665	38	.	.	.
40318	6665	39	drainage	drainage	NN
40318	6665	40	,	,	,
40318	6665	41	298	298	CD
40318	6665	42	.	.	.
40318	6665	43	equipment	equipment	NN
40318	6665	44	list	list	NN
40318	6665	45	,	,	,
40318	6665	46	307	307	CD
40318	6665	47	.	.	NNP
40318	6665	48	heating	heating	NN
40318	6665	49	,	,	,
40318	6665	50	300	300	CD
40318	6665	51	.	.	.
40318	6665	52	location	location	NN
40318	6665	53	of	of	IN
40318	6665	54	,	,	,
40318	6665	55	298	298	CD
40318	6665	56	,	,	,
40318	6665	57	299	299	CD
40318	6665	58	.	.	.
40318	6665	59	organization	organization	NN
40318	6665	60	,	,	,
40318	6665	61	308	308	CD
40318	6665	62	-	-	SYM
40318	6665	63	309	309	CD
40318	6665	64	.	.	.
40318	6665	65	proprietary	proprietary	JJ
40318	6665	66	,	,	,
40318	6665	67	308	308	CD
40318	6665	68	.	.	.
40318	6665	69	supplies	supply	NNS
40318	6665	70	,	,	,
40318	6665	71	list	list	NN
40318	6665	72	for	for	IN
40318	6665	73	,	,	,
40318	6665	74	307	307	CD
40318	6665	75	.	.	NNP
40318	6665	76	system	system	NN
40318	6665	77	,	,	,
40318	6665	78	313	313	CD
40318	6665	79	,	,	,
40318	6665	80	320	320	CD
40318	6665	81	.	.	.
40318	6665	82	ventilation	ventilation	NN
40318	6665	83	of	of	IN
40318	6665	84	,	,	,
40318	6665	85	300	300	CD
40318	6665	86	.	.	.
40318	6665	87	water	water	NN
40318	6665	88	in	in	IN
40318	6665	89	,	,	,
40318	6665	90	298	298	CD
40318	6665	91	.	.	.
40318	6666	1	Farm	farm	NN
40318	6666	2	cheese	cheese	NN
40318	6666	3	,	,	,
40318	6666	4	133	133	CD
40318	6666	5	.	.	.
40318	6667	1	Farrington	Farrington	NNP
40318	6667	2	,	,	,
40318	6667	3	E.	E.	NNP
40318	6667	4	H.	H.	NNP
40318	6667	5	,	,	,
40318	6667	6	and	and	CC
40318	6667	7	G.	G.	NNP
40318	6667	8	H.	H.	NNP
40318	6667	9	Benkendorf	Benkendorf	NNP
40318	6667	10	,	,	,
40318	6667	11	310	310	CD
40318	6667	12	.	.	.
40318	6668	1	Farrington	Farrington	NNP
40318	6668	2	,	,	,
40318	6668	3	E.	E.	NNP
40318	6668	4	H.	H.	NNP
40318	6668	5	,	,	,
40318	6668	6	and	and	CC
40318	6668	7	G.	G.	NNP
40318	6668	8	J.	J.	NNP
40318	6668	9	Davis	Davis	NNP
40318	6668	10	,	,	,
40318	6668	11	298	298	CD
40318	6668	12	.	.	.
40318	6669	1	Farrington	Farrington	NNP
40318	6669	2	,	,	,
40318	6669	3	Harvey	Harvey	NNP
40318	6669	4	,	,	,
40318	6669	5	314	314	CD
40318	6669	6	.	.	.
40318	6670	1	Farrington	Farrington	NNP
40318	6670	2	's	's	POS
40318	6670	3	test	test	NN
40318	6670	4	,	,	,
40318	6670	5	62	62	CD
40318	6670	6	.	.	.
40318	6671	1	Fascetti	Fascetti	NNP
40318	6671	2	,	,	,
40318	6671	3	G.	G.	NNP
40318	6671	4	,	,	,
40318	6671	5	288	288	CD
40318	6671	6	.	.	.
40318	6672	1	Fat	fat	NN
40318	6672	2	-	-	HYPH
40318	6672	3	basis	basis	NN
40318	6672	4	for	for	IN
40318	6672	5	buying	buy	VBG
40318	6672	6	milk	milk	NN
40318	6672	7	,	,	,
40318	6672	8	344	344	CD
40318	6672	9	.	.	.
40318	6673	1	Fat	fat	JJ
40318	6673	2	and	and	CC
40318	6673	3	casein	casein	NN
40318	6673	4	ratio	ratio	NN
40318	6673	5	,	,	,
40318	6673	6	224	224	CD
40318	6673	7	,	,	,
40318	6673	8	226	226	CD
40318	6673	9	.	.	.
40318	6674	1	Fat	fat	NN
40318	6674	2	and	and	CC
40318	6674	3	cheese	cheese	NN
40318	6674	4	yield	yield	NN
40318	6674	5	,	,	,
40318	6674	6	225	225	CD
40318	6674	7	,	,	,
40318	6674	8	226	226	CD
40318	6674	9	.	.	.
40318	6675	1	Fat	fat	NN
40318	6675	2	and	and	CC
40318	6675	3	water	water	NN
40318	6675	4	content	content	NN
40318	6675	5	,	,	,
40318	6675	6	86	86	CD
40318	6675	7	.	.	.
40318	6676	1	Fat	fat	JJ
40318	6676	2	in	in	IN
40318	6676	3	cheese	cheese	NN
40318	6676	4	-	-	HYPH
40318	6676	5	ripening	ripen	VBG
40318	6676	6	,	,	,
40318	6676	7	86	86	CD
40318	6676	8	.	.	.
40318	6677	1	Fat	fat	JJ
40318	6677	2	in	in	IN
40318	6677	3	milk	milk	NN
40318	6677	4	,	,	,
40318	6677	5	8	8	CD
40318	6677	6	.	.	.
40318	6678	1	Fat	fat	JJ
40318	6678	2	loss	loss	NN
40318	6678	3	,	,	,
40318	6678	4	226	226	CD
40318	6678	5	-	-	SYM
40318	6678	6	227	227	CD
40318	6678	7	.	.	.
40318	6678	8	plus	plus	CC
40318	6678	9	two	two	CD
40318	6678	10	method	method	NN
40318	6678	11	,	,	,
40318	6678	12	345	345	CD
40318	6678	13	.	.	.
40318	6679	1	Fat	fat	JJ
40318	6679	2	test	test	NN
40318	6679	3	,	,	,
40318	6679	4	327	327	CD
40318	6679	5	-	-	SYM
40318	6679	6	334	334	CD
40318	6679	7	.	.	.
40318	6680	1	Feeds	feed	NNS
40318	6680	2	,	,	,
40318	6680	3	11	11	CD
40318	6680	4	.	.	.
40318	6681	1	Fermentation	Fermentation	NNP
40318	6681	2	,	,	,
40318	6681	3	15	15	CD
40318	6681	4	.	.	.
40318	6682	1	Fermentation	fermentation	NN
40318	6682	2	test	test	NN
40318	6682	3	,	,	,
40318	6682	4	26	26	CD
40318	6682	5	.	.	.
40318	6683	1	Ferments	ferment	NNS
40318	6683	2	,	,	,
40318	6683	3	15	15	CD
40318	6683	4	,	,	,
40318	6683	5	29	29	CD
40318	6683	6	.	.	.
40318	6684	1	Filled	fill	VBN
40318	6684	2	cheese	cheese	NN
40318	6684	3	,	,	,
40318	6684	4	315	315	CD
40318	6684	5	,	,	,
40318	6684	6	361	361	CD
40318	6684	7	.	.	.
40318	6685	1	Fisk	Fisk	NNP
40318	6685	2	,	,	,
40318	6685	3	Walter	Walter	NNP
40318	6685	4	W.	W.	NNP
40318	6685	5	,	,	,
40318	6685	6	68	68	CD
40318	6685	7	,	,	,
40318	6685	8	89	89	CD
40318	6685	9	,	,	,
40318	6685	10	228	228	CD
40318	6685	11	.	.	.
40318	6686	1	"	"	``
40318	6686	2	Flats	flat	NNS
40318	6686	3	,	,	,
40318	6686	4	"	"	''
40318	6686	5	230	230	CD
40318	6686	6	.	.	.
40318	6687	1	Flavor	flavor	NN
40318	6687	2	of	of	IN
40318	6687	3	cheese	cheese	NN
40318	6687	4	,	,	,
40318	6687	5	368	368	CD
40318	6687	6	,	,	,
40318	6687	7	371	371	CD
40318	6687	8	.	.	.
40318	6688	1	Flavor	flavor	NN
40318	6688	2	of	of	IN
40318	6688	3	feeds	feed	NNS
40318	6688	4	,	,	,
40318	6688	5	11	11	CD
40318	6688	6	.	.	.
40318	6689	1	Fleischmann	Fleischmann	NNP
40318	6689	2	,	,	,
40318	6689	3	W.	W.	NNP
40318	6689	4	,	,	,
40318	6689	5	152	152	CD
40318	6689	6	.	.	.
40318	6690	1	Food	food	NN
40318	6690	2	value	value	NN
40318	6690	3	of	of	IN
40318	6690	4	cheese	cheese	NN
40318	6690	5	,	,	,
40318	6690	6	362	362	CD
40318	6690	7	-	-	SYM
40318	6690	8	367	367	CD
40318	6690	9	.	.	.
40318	6691	1	Forbes	Forbes	NNP
40318	6691	2	,	,	,
40318	6691	3	E.	E.	NNP
40318	6691	4	B.	B.	NNP
40318	6691	5	,	,	,
40318	6691	6	and	and	CC
40318	6691	7	M.	M.	NNP
40318	6691	8	H.	H.	NNP
40318	6691	9	Keith	Keith	NNP
40318	6691	10	,	,	,
40318	6691	11	9	9	CD
40318	6691	12	,	,	,
40318	6691	13	33	33	CD
40318	6691	14	to	to	TO
40318	6691	15	40	40	CD
40318	6691	16	.	.	.
40318	6692	1	Formic	formic	JJ
40318	6692	2	acid	acid	NN
40318	6692	3	in	in	IN
40318	6692	4	Cheddar	Cheddar	NNP
40318	6692	5	,	,	,
40318	6692	6	248	248	CD
40318	6692	7	.	.	.
40318	6693	1	Frandsen	Frandsen	NNP
40318	6693	2	,	,	,
40318	6693	3	J.	J.	NNP
40318	6693	4	H.	H.	NNP
40318	6693	5	,	,	,
40318	6693	6	23	23	CD
40318	6693	7	,	,	,
40318	6693	8	89	89	CD
40318	6693	9	.	.	.
40318	6694	1	Frandsen	Frandsen	NNP
40318	6694	2	,	,	,
40318	6694	3	J.	J.	NNP
40318	6694	4	H.	H.	NNP
40318	6694	5	,	,	,
40318	6694	6	and	and	CC
40318	6694	7	T.	T.	NNP
40318	6694	8	Thorsen	Thorsen	NNP
40318	6694	9	,	,	,
40318	6694	10	89	89	CD
40318	6694	11	.	.	.
40318	6695	1	Fraser	Fraser	NNP
40318	6695	2	,	,	,
40318	6695	3	W.	W.	NNP
40318	6695	4	J.	J.	NNP
40318	6695	5	,	,	,
40318	6695	6	23	23	CD
40318	6695	7	.	.	.
40318	6696	1	Fraser	Fraser	NNP
40318	6696	2	hoop	hoop	NNP
40318	6696	3	,	,	,
40318	6696	4	212	212	CD
40318	6696	5	.	.	.
40318	6697	1	Frestadius	Frestadius	NNP
40318	6697	2	,	,	,
40318	6697	3	A.	a.	NN
40318	6697	4	,	,	,
40318	6697	5	159	159	CD
40318	6697	6	.	.	.
40318	6698	1	Freudenreich	Freudenreich	NNP
40318	6698	2	,	,	,
40318	6698	3	E.	E.	NNP
40318	6698	4	von	von	NNP
40318	6698	5	,	,	,
40318	6698	6	and	and	CC
40318	6698	7	Orla	Orla	NNP
40318	6698	8	Jensen	Jensen	NNP
40318	6698	9	,	,	,
40318	6698	10	284	284	CD
40318	6698	11	.	.	.
40318	6699	1	Full	full	JJ
40318	6699	2	skim	skim	NN
40318	6699	3	Cheddar	Cheddar	NNP
40318	6699	4	,	,	,
40318	6699	5	242	242	CD
40318	6699	6	.	.	.
40318	6700	1	Galactase	Galactase	NNP
40318	6700	2	,	,	,
40318	6700	3	11	11	CD
40318	6700	4	.	.	.
40318	6701	1	Gang	Gang	NNP
40318	6701	2	press	press	NNP
40318	6701	3	,	,	,
40318	6701	4	214	214	CD
40318	6701	5	.	.	.
40318	6702	1	Gases	gas	NNS
40318	6702	2	in	in	IN
40318	6702	3	cheese	cheese	NN
40318	6702	4	-	-	HYPH
40318	6702	5	ripening	ripen	VBG
40318	6702	6	,	,	,
40318	6702	7	249	249	CD
40318	6702	8	.	.	.
40318	6703	1	Gassy	gassy	JJ
40318	6703	2	curd	curd	NN
40318	6703	3	,	,	,
40318	6703	4	146	146	CD
40318	6703	5	,	,	,
40318	6703	6	220	220	CD
40318	6703	7	.	.	.
40318	6704	1	Gassy	gassy	JJ
40318	6704	2	milk	milk	NN
40318	6704	3	,	,	,
40318	6704	4	219	219	CD
40318	6704	5	.	.	.
40318	6705	1	Geographical	geographical	JJ
40318	6705	2	distribution	distribution	NN
40318	6705	3	of	of	IN
40318	6705	4	cheese	cheese	NN
40318	6705	5	factories	factory	NNS
40318	6705	6	,	,	,
40318	6705	7	315	315	CD
40318	6705	8	.	.	.
40318	6706	1	Germicidal	germicidal	JJ
40318	6706	2	effect	effect	NN
40318	6706	3	of	of	IN
40318	6706	4	milk	milk	NN
40318	6706	5	,	,	,
40318	6706	6	22	22	CD
40318	6706	7	.	.	.
40318	6707	1	Gervais	Gervais	NNP
40318	6707	2	cheese	cheese	NN
40318	6707	3	,	,	,
40318	6707	4	109	109	CD
40318	6707	5	.	.	.
40318	6708	1	Getman	Getman	NNP
40318	6708	2	,	,	,
40318	6708	3	Louis	Louis	NNP
40318	6708	4	,	,	,
40318	6708	5	139	139	CD
40318	6708	6	.	.	.
40318	6709	1	Gex	Gex	NNP
40318	6709	2	cheese	cheese	NN
40318	6709	3	,	,	,
40318	6709	4	164	164	CD
40318	6709	5	.	.	.
40318	6710	1	Glaesler	Glaesler	NNP
40318	6710	2	(	(	-LRB-
40318	6710	3	Swiss	Swiss	NNP
40318	6710	4	)	)	-RRB-
40318	6710	5	,	,	,
40318	6710	6	286	286	CD
40318	6710	7	.	.	.
40318	6711	1	Glymol	Glymol	NNP
40318	6711	2	,	,	,
40318	6711	3	334	334	CD
40318	6711	4	.	.	.
40318	6712	1	Goat	Goat	NNP
40318	6712	2	cheese	cheese	NN
40318	6712	3	,	,	,
40318	6712	4	109	109	CD
40318	6712	5	.	.	.
40318	6713	1	Gorgonzola	Gorgonzola	NNP
40318	6713	2	cheese	cheese	NN
40318	6713	3	,	,	,
40318	6713	4	158	158	CD
40318	6713	5	to	to	IN
40318	6713	6	161	161	CD
40318	6713	7	.	.	.
40318	6714	1	Gorini	Gorini	NNP
40318	6714	2	,	,	,
40318	6714	3	Constantine	Constantine	NNP
40318	6714	4	,	,	,
40318	6714	5	288	288	CD
40318	6714	6	.	.	.
40318	6715	1	Gosselin	gosselin	NN
40318	6715	2	curd	curd	NN
40318	6715	3	mill	mill	NN
40318	6715	4	,	,	,
40318	6715	5	208	208	CD
40318	6715	6	.	.	.
40318	6716	1	Gouda	Gouda	NNP
40318	6716	2	cheese	cheese	NN
40318	6716	3	,	,	,
40318	6716	4	173	173	CD
40318	6716	5	,	,	,
40318	6716	6	180	180	CD
40318	6716	7	to	to	TO
40318	6716	8	183	183	CD
40318	6716	9	.	.	.
40318	6717	1	Gournay	Gournay	NNP
40318	6717	2	cheese	cheese	NN
40318	6717	3	,	,	,
40318	6717	4	114	114	CD
40318	6717	5	.	.	.
40318	6718	1	Grana	Grana	NNP
40318	6718	2	cheese	cheese	NN
40318	6718	3	,	,	,
40318	6718	4	288	288	CD
40318	6718	5	.	.	.
40318	6719	1	Granular	granular	JJ
40318	6719	2	curd	curd	NN
40318	6719	3	cheese	cheese	NN
40318	6719	4	,	,	,
40318	6719	5	232	232	CD
40318	6719	6	.	.	.
40318	6720	1	"	"	``
40318	6720	2	Green	green	JJ
40318	6720	3	"	"	''
40318	6720	4	cheese	cheese	NN
40318	6720	5	,	,	,
40318	6720	6	247	247	CD
40318	6720	7	.	.	.
40318	6721	1	Gruyère	Gruyère	NNP
40318	6721	2	,	,	,
40318	6721	3	276	276	CD
40318	6721	4	.	.	.
40318	6722	1	Guthrie	Guthrie	NNP
40318	6722	2	,	,	,
40318	6722	3	E.	E.	NNP
40318	6722	4	S.	S.	NNP
40318	6722	5	,	,	,
40318	6722	6	and	and	CC
40318	6722	7	W.	W.	NNP
40318	6722	8	W.	W.	NNP
40318	6722	9	Fisk	Fisk	NNP
40318	6722	10	,	,	,
40318	6722	11	44	44	CD
40318	6722	12	.	.	.
40318	6723	1	Haecker	Haecker	NNP
40318	6723	2	,	,	,
40318	6723	3	T.	T.	NNP
40318	6723	4	L.	L.	NNP
40318	6723	5	,	,	,
40318	6723	6	180	180	CD
40318	6723	7	.	.	.
40318	6724	1	Half	half	JJ
40318	6724	2	-	-	HYPH
40318	6724	3	skim	skim	NN
40318	6724	4	Cheddar	Cheddar	NNP
40318	6724	5	,	,	,
40318	6724	6	243	243	CD
40318	6724	7	.	.	.
40318	6725	1	Hall	Hall	NNP
40318	6725	2	,	,	,
40318	6725	3	W.	W.	NNP
40318	6725	4	W.	W.	NNP
40318	6725	5	,	,	,
40318	6725	6	187	187	CD
40318	6725	7	.	.	.
40318	6726	1	Halliburton	Halliburton	NNP
40318	6726	2	,	,	,
40318	6726	3	35	35	CD
40318	6726	4	.	.	.
40318	6727	1	Hammarsten	hammarsten	VB
40318	6727	2	,	,	,
40318	6727	3	Olof	Olof	NNP
40318	6727	4	,	,	,
40318	6727	5	39	39	CD
40318	6727	6	,	,	,
40318	6727	7	33	33	CD
40318	6727	8	-	-	SYM
40318	6727	9	40	40	CD
40318	6727	10	.	.	.
40318	6728	1	Hammarsten	Hammarsten	NNP
40318	6728	2	's	's	POS
40318	6728	3	theory	theory	NN
40318	6728	4	of	of	IN
40318	6728	5	rennet	rennet	NN
40318	6728	6	action	action	NN
40318	6728	7	,	,	,
40318	6728	8	35	35	CD
40318	6728	9	.	.	.
40318	6729	1	Hand	hand	NN
40318	6729	2	cheese	cheese	NN
40318	6729	3	,	,	,
40318	6729	4	112	112	CD
40318	6729	5	.	.	.
40318	6730	1	Hard	hard	JJ
40318	6730	2	cheese	cheese	NN
40318	6730	3	,	,	,
40318	6730	4	172	172	CD
40318	6730	5	.	.	.
40318	6731	1	Harding	Harding	NNP
40318	6731	2	,	,	,
40318	6731	3	H.	H.	NNP
40318	6731	4	A.	A.	NNP
40318	6731	5	,	,	,
40318	6731	6	23	23	CD
40318	6731	7	,	,	,
40318	6731	8	254	254	CD
40318	6731	9	.	.	.
40318	6732	1	Harding	Harding	NNP
40318	6732	2	,	,	,
40318	6732	3	H.	H.	NNP
40318	6732	4	A.	A.	NNP
40318	6732	5	,	,	,
40318	6732	6	and	and	CC
40318	6732	7	M.	M.	NNP
40318	6732	8	J.	J.	NNP
40318	6732	9	Prucha	Prucha	NNP
40318	6732	10	,	,	,
40318	6732	11	252	252	CD
40318	6732	12	.	.	.
40318	6733	1	Harding	Harding	NNP
40318	6733	2	,	,	,
40318	6733	3	H.	H.	NNP
40318	6733	4	A.	A.	NNP
40318	6733	5	,	,	,
40318	6733	6	J.	J.	NNP
40318	6733	7	K.	K.	NNP
40318	6733	8	Wilson	Wilson	NNP
40318	6733	9	,	,	,
40318	6733	10	and	and	CC
40318	6733	11	G.	G.	NNP
40318	6733	12	A.	A.	NNP
40318	6733	13	Smith	Smith	NNP
40318	6733	14	,	,	,
40318	6733	15	25	25	CD
40318	6733	16	.	.	.
40318	6734	1	Harding	Harding	NNP
40318	6734	2	,	,	,
40318	6734	3	H.	H.	NNP
40318	6734	4	A.	A.	NNP
40318	6734	5	,	,	,
40318	6734	6	and	and	CC
40318	6734	7	G.	G.	NNP
40318	6734	8	A.	A.	NNP
40318	6734	9	Smith	Smith	NNP
40318	6734	10	,	,	,
40318	6734	11	306	306	CD
40318	6734	12	.	.	.
40318	6735	1	Harris	Harris	NNP
40318	6735	2	curd	curd	NN
40318	6735	3	mill	mill	NN
40318	6735	4	,	,	,
40318	6735	5	209	209	CD
40318	6735	6	.	.	.
40318	6736	1	Hart	Hart	NNP
40318	6736	2	,	,	,
40318	6736	3	E.	E.	NNP
40318	6736	4	B.	B.	NNP
40318	6736	5	,	,	,
40318	6736	6	38	38	CD
40318	6736	7	,	,	,
40318	6736	8	40	40	CD
40318	6736	9	,	,	,
40318	6736	10	91	91	CD
40318	6736	11	,	,	,
40318	6736	12	201	201	CD
40318	6736	13	,	,	,
40318	6736	14	249	249	CD
40318	6736	15	,	,	,
40318	6736	16	253	253	CD
40318	6736	17	,	,	,
40318	6736	18	255	255	CD
40318	6736	19	,	,	,
40318	6736	20	256	256	CD
40318	6736	21	,	,	,
40318	6736	22	334	334	CD
40318	6736	23	.	.	.
40318	6737	1	Hart	Hart	NNP
40318	6737	2	casein	casein	NNP
40318	6737	3	test	test	NN
40318	6737	4	,	,	,
40318	6737	5	334	334	CD
40318	6737	6	.	.	.
40318	6738	1	Harz	Harz	NNP
40318	6738	2	cheese	cheese	NN
40318	6738	3	,	,	,
40318	6738	4	112	112	CD
40318	6738	5	.	.	.
40318	6739	1	Hastings	Hastings	NNP
40318	6739	2	,	,	,
40318	6739	3	E.	E.	NNP
40318	6739	4	G.	G.	NNP
40318	6739	5	,	,	,
40318	6739	6	21	21	CD
40318	6739	7	,	,	,
40318	6739	8	44	44	CD
40318	6739	9	,	,	,
40318	6739	10	237	237	CD
40318	6739	11	.	.	.
40318	6740	1	Hastings	Hastings	NNP
40318	6740	2	,	,	,
40318	6740	3	E.	E.	NNP
40318	6740	4	G.	G.	NNP
40318	6740	5	,	,	,
40318	6740	6	and	and	CC
40318	6740	7	Alice	Alice	NNP
40318	6740	8	C.	C.	NNP
40318	6740	9	Evans	Evans	NNP
40318	6740	10	,	,	,
40318	6740	11	60	60	CD
40318	6740	12	.	.	.
40318	6741	1	Hastings	Hastings	NNP
40318	6741	2	,	,	,
40318	6741	3	E.	E.	NNP
40318	6741	4	G.	G.	NNP
40318	6741	5	,	,	,
40318	6741	6	Alice	Alice	NNP
40318	6741	7	C.	C.	NNP
40318	6741	8	Evans	Evans	NNP
40318	6741	9	,	,	,
40318	6741	10	and	and	CC
40318	6741	11	E.	E.	NNP
40318	6741	12	B.	B.	NNP
40318	6741	13	Hart	Hart	NNP
40318	6741	14	,	,	,
40318	6741	15	253	253	CD
40318	6741	16	,	,	,
40318	6741	17	255	255	CD
40318	6741	18	.	.	.
40318	6742	1	Hayward	Hayward	NNP
40318	6742	2	,	,	,
40318	6742	3	H.	H.	NNP
40318	6742	4	,	,	,
40318	6742	5	180	180	CD
40318	6742	6	.	.	.
40318	6743	1	Heat	heat	NN
40318	6743	2	in	in	IN
40318	6743	3	cheese	cheese	NN
40318	6743	4	-	-	HYPH
40318	6743	5	making	making	NN
40318	6743	6	,	,	,
40318	6743	7	77	77	CD
40318	6743	8	-	-	SYM
40318	6743	9	78	78	CD
40318	6743	10	,	,	,
40318	6743	11	87	87	CD
40318	6743	12	,	,	,
40318	6743	13	91	91	CD
40318	6743	14	,	,	,
40318	6743	15	195	195	CD
40318	6743	16	,	,	,
40318	6743	17	281	281	CD
40318	6743	18	.	.	.
40318	6744	1	Heinemann	Heinemann	NNP
40318	6744	2	,	,	,
40318	6744	3	P.	P.	NNP
40318	6744	4	G.	G.	NNP
40318	6744	5	,	,	,
40318	6744	6	254	254	CD
40318	6744	7	.	.	.
40318	6745	1	Hibbard	Hibbard	NNP
40318	6745	2	,	,	,
40318	6745	3	B.	B.	NNP
40318	6745	4	H.	H.	NNP
40318	6745	5	,	,	,
40318	6745	6	and	and	CC
40318	6745	7	A.	A.	NNP
40318	6745	8	Hobson	Hobson	NNP
40318	6745	9	,	,	,
40318	6745	10	349	349	CD
40318	6745	11	,	,	,
40318	6745	12	358	358	CD
40318	6745	13	-	-	SYM
40318	6745	14	359	359	CD
40318	6745	15	.	.	.
40318	6746	1	History	history	NN
40318	6746	2	of	of	IN
40318	6746	3	cheese	cheese	NN
40318	6746	4	-	-	HYPH
40318	6746	5	making	making	NN
40318	6746	6	,	,	,
40318	6746	7	4	4	CD
40318	6746	8	,	,	,
40318	6746	9	311	311	CD
40318	6746	10	.	.	.
40318	6747	1	Hoops	hoop	NNS
40318	6747	2	,	,	,
40318	6747	3	for	for	IN
40318	6747	4	Camembert	Camembert	NNP
40318	6747	5	,	,	,
40318	6747	6	121	121	CD
40318	6747	7	.	.	.
40318	6747	8	for	for	IN
40318	6747	9	Cheddar	Cheddar	NNP
40318	6747	10	,	,	,
40318	6747	11	212	212	CD
40318	6747	12	.	.	.
40318	6747	13	for	for	IN
40318	6747	14	Roquefort	Roquefort	NNP
40318	6747	15	,	,	,
40318	6747	16	154	154	CD
40318	6747	17	.	.	.
40318	6747	18	for	for	IN
40318	6747	19	Swiss	Swiss	NNP
40318	6747	20	,	,	,
40318	6747	21	278	278	CD
40318	6747	22	.	.	.
40318	6748	1	Hosl	Hosl	NNP
40318	6748	2	,	,	,
40318	6748	3	J.	J.	NNP
40318	6748	4	,	,	,
40318	6748	5	39	39	CD
40318	6748	6	.	.	.
40318	6749	1	Hot	hot	JJ
40318	6749	2	-	-	HYPH
40318	6749	3	iron	iron	NN
40318	6749	4	test	test	NN
40318	6749	5	,	,	,
40318	6749	6	201	201	CD
40318	6749	7	.	.	.
40318	6750	1	Household	household	NN
40318	6750	2	,	,	,
40318	6750	3	cheese	cheese	NN
40318	6750	4	in	in	IN
40318	6750	5	,	,	,
40318	6750	6	362	362	CD
40318	6750	7	-	-	SYM
40318	6750	8	381	381	CD
40318	6750	9	.	.	.
40318	6751	1	Hunziker	Hunziker	NNP
40318	6751	2	,	,	,
40318	6751	3	O.	O.	NNP
40318	6751	4	F.	F.	NNP
40318	6751	5	,	,	,
40318	6751	6	22	22	CD
40318	6751	7	.	.	.
40318	6752	1	Hydrogen	hydrogen	NN
40318	6752	2	in	in	IN
40318	6752	3	Cheddar	Cheddar	NNP
40318	6752	4	,	,	,
40318	6752	5	254	254	CD
40318	6752	6	.	.	.
40318	6753	1	Importation	importation	NN
40318	6753	2	of	of	IN
40318	6753	3	cheese	cheese	NN
40318	6753	4	,	,	,
40318	6753	5	321	321	CD
40318	6753	6	.	.	.
40318	6754	1	Inert	inert	JJ
40318	6754	2	bacteria	bacteria	NNS
40318	6754	3	,	,	,
40318	6754	4	20	20	CD
40318	6754	5	.	.	.
40318	6755	1	Iowa	Iowa	NNP
40318	6755	2	Exp	Exp	NNP
40318	6755	3	.	.	.
40318	6756	1	Sta	Sta	NNP
40318	6756	2	.	.	.
40318	6757	1	Bull	Bull	NNP
40318	6757	2	.	.	NNP
40318	6757	3	,	,	,
40318	6757	4	310	310	CD
40318	6757	5	.	.	.
40318	6757	6	d'Isigny	d'Isigny	NNP
40318	6757	7	cheese	cheese	NN
40318	6757	8	,	,	,
40318	6757	9	132	132	CD
40318	6757	10	,	,	,
40318	6757	11	134	134	CD
40318	6757	12	-	-	SYM
40318	6757	13	137	137	CD
40318	6757	14	.	.	.
40318	6758	1	Italian	italian	JJ
40318	6758	2	cheeses	cheese	NNS
40318	6758	3	,	,	,
40318	6758	4	288	288	CD
40318	6758	5	-	-	SYM
40318	6758	6	291	291	CD
40318	6758	7	.	.	.
40318	6759	1	Jack	Jack	NNP
40318	6759	2	cheese	cheese	NN
40318	6759	3	,	,	,
40318	6759	4	184	184	CD
40318	6759	5	,	,	,
40318	6759	6	233	233	CD
40318	6759	7	-	-	HYPH
40318	6759	8	236	236	CD
40318	6759	9	.	.	.
40318	6760	1	Jensen	Jensen	NNP
40318	6760	2	,	,	,
40318	6760	3	Orla	Orla	NNP
40318	6760	4	,	,	,
40318	6760	5	284	284	CD
40318	6760	6	.	.	.
40318	6761	1	Junker	junker	NN
40318	6761	2	curd	curd	NN
40318	6761	3	mill	mill	NN
40318	6761	4	,	,	,
40318	6761	5	209	209	CD
40318	6761	6	.	.	.
40318	6762	1	Kascoval	Kascoval	NNP
40318	6762	2	cheese	cheese	NN
40318	6762	3	,	,	,
40318	6762	4	164	164	CD
40318	6762	5	.	.	.
40318	6763	1	Kiernan	Kiernan	NNP
40318	6763	2	,	,	,
40318	6763	3	Mrs.	Mrs.	NNP
40318	6763	4	E.	E.	NNP
40318	6763	5	E.	E.	NNP
40318	6763	6	,	,	,
40318	6763	7	113	113	CD
40318	6763	8	.	.	.
40318	6764	1	Kikkoji	Kikkoji	NNP
40318	6764	2	,	,	,
40318	6764	3	36	36	CD
40318	6764	4	,	,	,
40318	6764	5	39	39	CD
40318	6764	6	.	.	.
40318	6765	1	King	King	NNP
40318	6765	2	,	,	,
40318	6765	3	F.	F.	NNP
40318	6765	4	H.	H.	NNP
40318	6765	5	,	,	,
40318	6765	6	and	and	CC
40318	6765	7	E.	E.	NNP
40318	6765	8	H.	H.	NNP
40318	6765	9	Farrington	Farrington	NNP
40318	6765	10	,	,	,
40318	6765	11	12	12	CD
40318	6765	12	.	.	.
40318	6766	1	Kosher	Kosher	NNP
40318	6766	2	cheese	cheese	NN
40318	6766	3	,	,	,
40318	6766	4	136	136	CD
40318	6766	5	.	.	.
40318	6767	1	Lactic	lactic	JJ
40318	6767	2	starter	starter	NN
40318	6767	3	,	,	,
40318	6767	4	41	41	CD
40318	6767	5	-	-	SYM
40318	6767	6	54	54	CD
40318	6767	7	.	.	.
40318	6768	1	Lactometer	lactometer	NN
40318	6768	2	,	,	,
40318	6768	3	335	335	CD
40318	6768	4	.	.	.
40318	6769	1	Board	Board	NNP
40318	6769	2	of	of	IN
40318	6769	3	Health	Health	NNP
40318	6769	4	type	type	NN
40318	6769	5	,	,	,
40318	6769	6	336	336	CD
40318	6769	7	.	.	.
40318	6770	1	Quevenne	Quevenne	NNP
40318	6770	2	type	type	NN
40318	6770	3	,	,	,
40318	6770	4	335	335	CD
40318	6770	5	.	.	.
40318	6771	1	Lactose	Lactose	NNP
40318	6771	2	(	(	-LRB-
40318	6771	3	_	_	NNP
40318	6771	4	see	see	VBP
40318	6771	5	_	_	NNP
40318	6771	6	Milk	Milk	NNP
40318	6771	7	-	-	HYPH
40318	6771	8	sugar	sugar	NNP
40318	6771	9	)	)	-RRB-
40318	6771	10	,	,	,
40318	6771	11	10	10	CD
40318	6771	12	.	.	.
40318	6772	1	Langworthy	Langworthy	NNP
40318	6772	2	,	,	,
40318	6772	3	C.	C.	NNP
40318	6772	4	F.	F.	NNP
40318	6772	5	,	,	,
40318	6772	6	and	and	CC
40318	6772	7	C.	C.	NNP
40318	6772	8	L.	L.	NNP
40318	6772	9	Hunt	Hunt	NNP
40318	6772	10	,	,	,
40318	6772	11	363	363	CD
40318	6772	12	,	,	,
40318	6772	13	372	372	CD
40318	6772	14	.	.	.
40318	6773	1	Larsen	Larsen	NNP
40318	6773	2	,	,	,
40318	6773	3	C.	C.	NNP
40318	6773	4	,	,	,
40318	6773	5	and	and	CC
40318	6773	6	W.	W.	NNP
40318	6773	7	White	White	NNP
40318	6773	8	,	,	,
40318	6773	9	44	44	CD
40318	6773	10	.	.	.
40318	6774	1	Lauder	Lauder	NNP
40318	6774	2	,	,	,
40318	6774	3	A.	a.	NN
40318	6774	4	,	,	,
40318	6774	5	and	and	CC
40318	6774	6	A.	A.	NNP
40318	6774	7	Cunningham	Cunningham	NNP
40318	6774	8	,	,	,
40318	6774	9	22	22	CD
40318	6774	10	.	.	.
40318	6775	1	Laws	law	NNS
40318	6775	2	about	about	IN
40318	6775	3	cheese	cheese	NN
40318	6775	4	,	,	,
40318	6775	5	359	359	CD
40318	6775	6	-	-	SYM
40318	6775	7	361	361	CD
40318	6775	8	.	.	.
40318	6776	1	Laws	law	NNS
40318	6776	2	about	about	IN
40318	6776	3	milk	milk	NN
40318	6776	4	,	,	,
40318	6776	5	347	347	CD
40318	6776	6	.	.	.
40318	6777	1	Leicestershire	Leicestershire	NNP
40318	6777	2	,	,	,
40318	6777	3	184	184	CD
40318	6777	4	.	.	.
40318	6778	1	Levin	Levin	NNP
40318	6778	2	,	,	,
40318	6778	3	W.	W.	NNP
40318	6778	4	,	,	,
40318	6778	5	370	370	CD
40318	6778	6	.	.	.
40318	6779	1	Leyden	Leyden	VBN
40318	6779	2	cheese	cheese	NN
40318	6779	3	,	,	,
40318	6779	4	238	238	CD
40318	6779	5	.	.	.
40318	6780	1	License	license	NN
40318	6780	2	for	for	IN
40318	6780	3	cheese	cheese	NN
40318	6780	4	-	-	HYPH
40318	6780	5	maker	maker	NN
40318	6780	6	,	,	,
40318	6780	7	361	361	CD
40318	6780	8	.	.	.
40318	6781	1	Liederkrauz	Liederkrauz	NNP
40318	6781	2	cheese	cheese	NN
40318	6781	3	,	,	,
40318	6781	4	134	134	CD
40318	6781	5	,	,	,
40318	6781	6	138	138	CD
40318	6781	7	.	.	.
40318	6782	1	Ligeon	Ligeon	NNP
40318	6782	2	,	,	,
40318	6782	3	X.	X.	NNP
40318	6782	4	,	,	,
40318	6782	5	170	170	CD
40318	6782	6	.	.	.
40318	6783	1	Limburger	Limburger	NNP
40318	6783	2	,	,	,
40318	6783	3	86	86	CD
40318	6783	4	,	,	,
40318	6783	5	136	136	CD
40318	6783	6	,	,	,
40318	6783	7	139	139	CD
40318	6783	8	to	to	TO
40318	6783	9	147	147	CD
40318	6783	10	,	,	,
40318	6783	11	358	358	CD
40318	6783	12	,	,	,
40318	6783	13	371	371	CD
40318	6783	14	.	.	.
40318	6783	15	factory	factory	NN
40318	6783	16	,	,	,
40318	6783	17	139	139	CD
40318	6783	18	-	-	SYM
40318	6783	19	140	140	CD
40318	6783	20	.	.	.
40318	6783	21	making	make	VBG
40318	6783	22	process	process	NN
40318	6783	23	,	,	,
40318	6783	24	140	140	CD
40318	6783	25	-	-	SYM
40318	6783	26	143	143	CD
40318	6783	27	.	.	.
40318	6783	28	qualities	quality	NNS
40318	6783	29	,	,	,
40318	6783	30	145	145	CD
40318	6783	31	.	.	.
40318	6783	32	ripening	ripening	JJ
40318	6783	33	,	,	,
40318	6783	34	143	143	CD
40318	6783	35	-	-	SYM
40318	6783	36	145	145	CD
40318	6783	37	.	.	.
40318	6783	38	wrapping	wrapping	NN
40318	6783	39	,	,	,
40318	6783	40	145	145	CD
40318	6783	41	.	.	.
40318	6783	42	yield	yield	NN
40318	6783	43	of	of	IN
40318	6783	44	,	,	,
40318	6783	45	147	147	CD
40318	6783	46	.	.	.
40318	6784	1	Lindet	Lindet	NNP
40318	6784	2	,	,	,
40318	6784	3	L.	L.	NNP
40318	6784	4	,	,	,
40318	6784	5	38	38	CD
40318	6784	6	,	,	,
40318	6784	7	39	39	CD
40318	6784	8	.	.	.
40318	6785	1	Lipase	lipase	UH
40318	6785	2	,	,	,
40318	6785	3	11	11	CD
40318	6785	4	.	.	.
40318	6786	1	Livarot	Livarot	NNP
40318	6786	2	cheese	cheese	NN
40318	6786	3	,	,	,
40318	6786	4	135	135	CD
40318	6786	5	.	.	.
40318	6787	1	Loevenhart	Loevenhart	NNP
40318	6787	2	,	,	,
40318	6787	3	A.	a.	NN
40318	6787	4	S.	S.	NNP
40318	6787	5	,	,	,
40318	6787	6	36	36	CD
40318	6787	7	,	,	,
40318	6787	8	39	39	CD
40318	6787	9	.	.	.
40318	6788	1	Long	long	JJ
40318	6788	2	-	-	HYPH
40318	6788	3	horn	horn	NN
40318	6788	4	(	(	-LRB-
40318	6788	5	Cheddar	Cheddar	NNP
40318	6788	6	)	)	-RRB-
40318	6788	7	cheese	cheese	NN
40318	6788	8	,	,	,
40318	6788	9	230	230	CD
40318	6788	10	.	.	.
40318	6789	1	Lot	lot	NN
40318	6789	2	-	-	HYPH
40318	6789	3	card	card	NN
40318	6789	4	,	,	,
40318	6789	5	for	for	IN
40318	6789	6	Camembert	Camembert	NNP
40318	6789	7	,	,	,
40318	6789	8	124	124	CD
40318	6789	9	-	-	SYM
40318	6789	10	125	125	CD
40318	6789	11	.	.	.
40318	6789	12	for	for	IN
40318	6789	13	Cheddar	Cheddar	NNP
40318	6789	14	,	,	,
40318	6789	15	184	184	CD
40318	6789	16	,	,	,
40318	6789	17	187	187	CD
40318	6789	18	.	.	.
40318	6789	19	for	for	IN
40318	6789	20	starter	starter	NN
40318	6789	21	,	,	,
40318	6789	22	53	53	CD
40318	6789	23	.	.	.
40318	6790	1	Macaroni	Macaroni	NNP
40318	6790	2	and	and	CC
40318	6790	3	cheese	cheese	NN
40318	6790	4	,	,	,
40318	6790	5	377	377	CD
40318	6790	6	.	.	.
40318	6791	1	Maine	Maine	NNP
40318	6791	2	Exp	Exp	NNP
40318	6791	3	.	.	.
40318	6792	1	Sta	Sta	NNP
40318	6792	2	.	.	.
40318	6793	1	Rept	Rept	NNP
40318	6793	2	.	.	NNP
40318	6793	3	,	,	,
40318	6793	4	7	7	CD
40318	6793	5	.	.	.
40318	6794	1	Malakoff	Malakoff	NNP
40318	6794	2	cheese	cheese	NN
40318	6794	3	,	,	,
40318	6794	4	94	94	CD
40318	6794	5	,	,	,
40318	6794	6	114	114	CD
40318	6794	7	.	.	.
40318	6795	1	Manns	Manns	NNP
40318	6795	2	,	,	,
40318	6795	3	A.	a.	NN
40318	6795	4	G.	G.	NNP
40318	6795	5	,	,	,
40318	6795	6	7	7	CD
40318	6795	7	.	.	.
40318	6796	1	Manns	mann	NNS
40318	6796	2	test	test	NN
40318	6796	3	,	,	,
40318	6796	4	231	231	CD
40318	6796	5	.	.	.
40318	6797	1	Manufacturer	Manufacturer	NNP
40318	6797	2	's	's	POS
40318	6797	3	brand	brand	NN
40318	6797	4	,	,	,
40318	6797	5	360	360	CD
40318	6797	6	-	-	SYM
40318	6797	7	361	361	CD
40318	6797	8	.	.	.
40318	6798	1	Marketing	marketing	NN
40318	6798	2	,	,	,
40318	6798	3	343	343	CD
40318	6798	4	-	-	SYM
40318	6798	5	361	361	CD
40318	6798	6	.	.	.
40318	6798	7	laws	law	NNS
40318	6798	8	concerning	concern	VBG
40318	6798	9	,	,	,
40318	6798	10	360	360	CD
40318	6798	11	.	.	.
40318	6799	1	Marre	Marre	NNP
40318	6799	2	,	,	,
40318	6799	3	E.	E.	NNP
40318	6799	4	,	,	,
40318	6799	5	151	151	CD
40318	6799	6	.	.	.
40318	6800	1	Marschall	Marschall	NNP
40318	6800	2	test	test	NN
40318	6800	3	,	,	,
40318	6800	4	62	62	CD
40318	6800	5	.	.	.
40318	6801	1	Marshall	Marshall	NNP
40318	6801	2	,	,	,
40318	6801	3	C.	C.	NNP
40318	6801	4	E.	E.	NNP
40318	6801	5	,	,	,
40318	6801	6	189	189	CD
40318	6801	7	,	,	,
40318	6801	8	217	217	CD
40318	6801	9	.	.	.
40318	6802	1	Marty	Marty	NNP
40318	6802	2	,	,	,
40318	6802	3	G.	G.	NNP
40318	6802	4	,	,	,
40318	6802	5	165	165	CD
40318	6802	6	.	.	.
40318	6803	1	Matheson	Matheson	NNP
40318	6803	2	,	,	,
40318	6803	3	K.	K.	NNP
40318	6803	4	J.	J.	NNP
40318	6803	5	,	,	,
40318	6803	6	F.	F.	NNP
40318	6803	7	R.	R.	NNP
40318	6803	8	Cammack	Cammack	NNP
40318	6803	9	,	,	,
40318	6803	10	100	100	CD
40318	6803	11	.	.	.
40318	6804	1	Matheson	Matheson	NNP
40318	6804	2	,	,	,
40318	6804	3	K.	K.	NNP
40318	6804	4	J.	J.	NNP
40318	6804	5	,	,	,
40318	6804	6	C.	C.	NNP
40318	6804	7	Thom	Thom	NNP
40318	6804	8	,	,	,
40318	6804	9	and	and	CC
40318	6804	10	J.	J.	NNP
40318	6804	11	N.	N.	NNP
40318	6804	12	Currie	Currie	NNP
40318	6804	13	,	,	,
40318	6804	14	94	94	CD
40318	6804	15	.	.	.
40318	6805	1	Matting	Matting	NNP
40318	6805	2	,	,	,
40318	6805	3	204	204	CD
40318	6805	4	.	.	.
40318	6806	1	Mayo	Mayo	NNP
40318	6806	2	,	,	,
40318	6806	3	N.	N.	NNP
40318	6806	4	F.	F.	NNP
40318	6806	5	,	,	,
40318	6806	6	and	and	CC
40318	6806	7	C.	C.	NNP
40318	6806	8	G.	G.	NNP
40318	6806	9	Elling	Elling	NNP
40318	6806	10	,	,	,
40318	6806	11	289	289	CD
40318	6806	12	.	.	.
40318	6807	1	Mazé	Mazé	NNP
40318	6807	2	,	,	,
40318	6807	3	P.	P.	NNP
40318	6807	4	,	,	,
40318	6807	5	116	116	CD
40318	6807	6	.	.	.
40318	6808	1	McAdam	McAdam	NNP
40318	6808	2	,	,	,
40318	6808	3	Robert	Robert	NNP
40318	6808	4	,	,	,
40318	6808	5	314	314	CD
40318	6808	6	.	.	.
40318	6809	1	McNaughton	McNaughton	NNP
40318	6809	2	,	,	,
40318	6809	3	Janet	Janet	NNP
40318	6809	4	,	,	,
40318	6809	5	132	132	CD
40318	6809	6	.	.	.
40318	6810	1	McPherson	McPherson	NNP
40318	6810	2	curd	curd	NN
40318	6810	3	agitator	agitator	NN
40318	6810	4	,	,	,
40318	6810	5	196	196	CD
40318	6810	6	.	.	.
40318	6811	1	Mercantile	mercantile	NN
40318	6811	2	exchanges	exchange	NNS
40318	6811	3	,	,	,
40318	6811	4	351	351	CD
40318	6811	5	.	.	.
40318	6812	1	Michels	michel	NNS
40318	6812	2	,	,	,
40318	6812	3	John	John	NNP
40318	6812	4	,	,	,
40318	6812	5	89	89	CD
40318	6812	6	.	.	.
40318	6813	1	Michigan	Michigan	NNP
40318	6813	2	Agr	Agr	NNP
40318	6813	3	.	.	.
40318	6814	1	Law	Law	NNP
40318	6814	2	,	,	,
40318	6814	3	13	13	CD
40318	6814	4	.	.	.
40318	6815	1	Milk	milk	NN
40318	6815	2	,	,	,
40318	6815	3	acid	acid	JJ
40318	6815	4	fermentation	fermentation	NN
40318	6815	5	of	of	IN
40318	6815	6	,	,	,
40318	6815	7	17	17	CD
40318	6815	8	.	.	.
40318	6815	9	acidity	acidity	NN
40318	6815	10	in	in	RB
40318	6815	11	,	,	,
40318	6815	12	60	60	CD
40318	6815	13	.	.	.
40318	6815	14	albumin	albumin	NNP
40318	6815	15	,	,	,
40318	6815	16	10	10	CD
40318	6815	17	.	.	.
40318	6815	18	ash	ash	NNP
40318	6815	19	,	,	,
40318	6815	20	11	11	CD
40318	6815	21	.	.	.
40318	6815	22	bacteria	bacteria	NNS
40318	6815	23	in	in	IN
40318	6815	24	,	,	,
40318	6815	25	21	21	CD
40318	6815	26	.	.	.
40318	6815	27	bacterial	bacterial	JJ
40318	6815	28	contamination	contamination	NN
40318	6815	29	of	of	IN
40318	6815	30	,	,	,
40318	6815	31	21	21	CD
40318	6815	32	.	.	.
40318	6815	33	buying	buying	NN
40318	6815	34	,	,	,
40318	6815	35	343	343	CD
40318	6815	36	.	.	.
40318	6815	37	casein	casein	NNP
40318	6815	38	in	in	RB
40318	6815	39	,	,	,
40318	6815	40	9	9	CD
40318	6815	41	,	,	,
40318	6815	42	224	224	CD
40318	6815	43	.	.	.
40318	6815	44	clean	clean	NNP
40318	6815	45	,	,	,
40318	6815	46	22	22	CD
40318	6815	47	.	.	.
40318	6815	48	colostrum	colostrum	NN
40318	6815	49	in	in	IN
40318	6815	50	,	,	,
40318	6815	51	13	13	CD
40318	6815	52	.	.	.
40318	6815	53	composition	composition	NN
40318	6815	54	of	of	IN
40318	6815	55	,	,	,
40318	6815	56	5	5	CD
40318	6815	57	,	,	,
40318	6815	58	6	6	CD
40318	6815	59	,	,	,
40318	6815	60	56	56	CD
40318	6815	61	,	,	,
40318	6815	62	222	222	CD
40318	6815	63	.	.	.
40318	6815	64	constituents	constituent	NNS
40318	6815	65	,	,	,
40318	6815	66	7	7	CD
40318	6815	67	.	.	.
40318	6815	68	defined	define	VBN
40318	6815	69	,	,	,
40318	6815	70	5	5	CD
40318	6815	71	.	.	.
40318	6815	72	enzymes	enzyme	NNS
40318	6815	73	in	in	IN
40318	6815	74	,	,	,
40318	6815	75	11	11	CD
40318	6815	76	.	.	.
40318	6815	77	fat	fat	JJ
40318	6815	78	in	in	IN
40318	6815	79	,	,	,
40318	6815	80	8	8	CD
40318	6815	81	,	,	,
40318	6815	82	224	224	CD
40318	6815	83	.	.	.
40318	6815	84	flavors	flavor	NNS
40318	6815	85	in	in	IN
40318	6815	86	,	,	,
40318	6815	87	11	11	CD
40318	6815	88	.	.	.
40318	6815	89	from	from	IN
40318	6815	90	diseased	disease	VBN
40318	6815	91	cows	cow	NNS
40318	6815	92	,	,	,
40318	6815	93	13	13	CD
40318	6815	94	.	.	.
40318	6815	95	germicidal	germicidal	JJ
40318	6815	96	property	property	NN
40318	6815	97	,	,	,
40318	6815	98	22	22	CD
40318	6815	99	.	.	.
40318	6815	100	lactose	lactose	VBN
40318	6815	101	in	in	IN
40318	6815	102	,	,	,
40318	6815	103	10	10	CD
40318	6815	104	.	.	.
40318	6815	105	moisture	moisture	NN
40318	6815	106	in	in	IN
40318	6815	107	,	,	,
40318	6815	108	8	8	CD
40318	6815	109	.	.	.
40318	6815	110	odors	odor	NNS
40318	6815	111	in	in	IN
40318	6815	112	,	,	,
40318	6815	113	12	12	CD
40318	6815	114	.	.	.
40318	6815	115	paying	pay	VBG
40318	6815	116	for	for	IN
40318	6815	117	,	,	,
40318	6815	118	343	343	CD
40318	6815	119	.	.	.
40318	6815	120	quality	quality	NN
40318	6815	121	in	in	RP
40318	6815	122	,	,	,
40318	6815	123	5	5	CD
40318	6815	124	.	.	.
40318	6815	125	sugar	sugar	NN
40318	6815	126	(	(	-LRB-
40318	6815	127	lactose	lactose	NNP
40318	6815	128	)	)	-RRB-
40318	6815	129	,	,	,
40318	6815	130	10	10	CD
40318	6815	131	.	.	.
40318	6815	132	variation	variation	NN
40318	6815	133	in	in	IN
40318	6815	134	composition	composition	NN
40318	6815	135	,	,	,
40318	6815	136	6	6	CD
40318	6815	137	.	.	.
40318	6816	1	Milking	milk	VBG
40318	6816	2	machines	machine	NNS
40318	6816	3	,	,	,
40318	6816	4	25	25	CD
40318	6816	5	.	.	.
40318	6817	1	Milk	milk	NN
40318	6817	2	-	-	HYPH
40318	6817	3	sugar	sugar	NN
40318	6817	4	,	,	,
40318	6817	5	10	10	CD
40318	6817	6	.	.	.
40318	6818	1	Moisture	moisture	NN
40318	6818	2	and	and	CC
40318	6818	3	acidity	acidity	NN
40318	6818	4	,	,	,
40318	6818	5	70	70	CD
40318	6818	6	.	.	.
40318	6819	1	Moisture	moisture	NN
40318	6819	2	control	control	NN
40318	6819	3	,	,	,
40318	6819	4	68	68	CD
40318	6819	5	,	,	,
40318	6819	6	69	69	CD
40318	6819	7	.	.	.
40318	6820	1	Moisture	moisture	NN
40318	6820	2	limits	limit	NNS
40318	6820	3	in	in	IN
40318	6820	4	cheese	cheese	NN
40318	6820	5	,	,	,
40318	6820	6	358	358	CD
40318	6820	7	.	.	.
40318	6821	1	Moisture	moisture	NN
40318	6821	2	test	test	NN
40318	6821	3	(	(	-LRB-
40318	6821	4	Troy	Troy	NNP
40318	6821	5	's	's	POS
40318	6821	6	)	)	-RRB-
40318	6821	7	,	,	,
40318	6821	8	337	337	CD
40318	6821	9	-	-	SYM
40318	6821	10	342	342	CD
40318	6821	11	.	.	.
40318	6822	1	Molding	mold	VBG
40318	6822	2	machines	machine	NNS
40318	6822	3	for	for	IN
40318	6822	4	Neufchâtel	Neufchâtel	NNP
40318	6822	5	,	,	,
40318	6822	6	98	98	CD
40318	6822	7	.	.	.
40318	6823	1	Molding	Molding	NNP
40318	6823	2	Neufchâtel	Neufchâtel	NNP
40318	6823	3	,	,	,
40318	6823	4	104	104	CD
40318	6823	5	.	.	.
40318	6824	1	Molds	mold	NNS
40318	6824	2	,	,	,
40318	6824	3	in	in	IN
40318	6824	4	Cheddar	Cheddar	NNP
40318	6824	5	,	,	,
40318	6824	6	271	271	CD
40318	6824	7	.	.	.
40318	6824	8	in	in	IN
40318	6824	9	milk	milk	NN
40318	6824	10	,	,	,
40318	6824	11	21	21	CD
40318	6824	12	.	.	.
40318	6825	1	Monrad	Monrad	NNP
40318	6825	2	,	,	,
40318	6825	3	J.	J.	NNP
40318	6825	4	H.	H.	NNP
40318	6825	5	,	,	,
40318	6825	6	112	112	CD
40318	6825	7	,	,	,
40318	6825	8	114	114	CD
40318	6825	9	,	,	,
40318	6825	10	180	180	CD
40318	6825	11	.	.	.
40318	6826	1	Moore	Moore	NNP
40318	6826	2	,	,	,
40318	6826	3	V.	V.	NNP
40318	6826	4	A.	A.	NNP
40318	6826	5	,	,	,
40318	6826	6	and	and	CC
40318	6826	7	A.	A.	NNP
40318	6826	8	R.	R.	NNP
40318	6826	9	Ward	Ward	NNP
40318	6826	10	,	,	,
40318	6826	11	217	217	CD
40318	6826	12	.	.	.
40318	6827	1	Morrow	Morrow	NNP
40318	6827	2	,	,	,
40318	6827	3	G.	G.	NNP
40318	6827	4	A.	A.	NNP
40318	6827	5	,	,	,
40318	6827	6	and	and	CC
40318	6827	7	A.	A.	NNP
40318	6827	8	G.	G.	NNP
40318	6827	9	Manns	Manns	NNP
40318	6827	10	,	,	,
40318	6827	11	7	7	CD
40318	6827	12	.	.	.
40318	6828	1	Mottled	mottle	VBN
40318	6828	2	Cheddar	Cheddar	NNP
40318	6828	3	,	,	,
40318	6828	4	221	221	CD
40318	6828	5	,	,	,
40318	6828	6	270	270	CD
40318	6828	7	.	.	.
40318	6829	1	Mucors	mucor	NNS
40318	6829	2	,	,	,
40318	6829	3	93	93	CD
40318	6829	4	.	.	.
40318	6830	1	Münster	Münster	NNP
40318	6830	2	,	,	,
40318	6830	3	147	147	CD
40318	6830	4	,	,	,
40318	6830	5	148	148	CD
40318	6830	6	,	,	,
40318	6830	7	366	366	CD
40318	6830	8	.	.	.
40318	6831	1	Mysost	Mysost	NNP
40318	6831	2	,	,	,
40318	6831	3	293	293	CD
40318	6831	4	,	,	,
40318	6831	5	295	295	CD
40318	6831	6	.	.	.
40318	6832	1	Natural	natural	JJ
40318	6832	2	starter	starter	NN
40318	6832	3	,	,	,
40318	6832	4	43	43	CD
40318	6832	5	.	.	.
40318	6833	1	Neufchâtel	Neufchâtel	NNP
40318	6833	2	,	,	,
40318	6833	3	80	80	CD
40318	6833	4	,	,	,
40318	6833	5	85	85	CD
40318	6833	6	,	,	,
40318	6833	7	86	86	CD
40318	6833	8	,	,	,
40318	6833	9	89	89	CD
40318	6833	10	,	,	,
40318	6833	11	371	371	CD
40318	6833	12	.	.	.
40318	6834	1	American	American	NNP
40318	6834	2	,	,	,
40318	6834	3	95	95	CD
40318	6834	4	.	.	.
40318	6834	5	domestic	domestic	JJ
40318	6834	6	,	,	,
40318	6834	7	95	95	CD
40318	6834	8	,	,	,
40318	6834	9	106	106	CD
40318	6834	10	.	.	.
40318	6834	11	factory	factory	NN
40318	6834	12	,	,	,
40318	6834	13	95	95	CD
40318	6834	14	.	.	.
40318	6834	15	group	group	NN
40318	6834	16	discussed	discuss	VBD
40318	6834	17	,	,	,
40318	6834	18	94	94	CD
40318	6834	19	to	to	TO
40318	6834	20	109	109	CD
40318	6834	21	.	.	.
40318	6834	22	packages	package	NNS
40318	6834	23	,	,	,
40318	6834	24	98	98	CD
40318	6834	25	.	.	.
40318	6834	26	ripened	ripen	VBN
40318	6834	27	form	form	NN
40318	6834	28	,	,	,
40318	6834	29	114	114	CD
40318	6834	30	-	-	SYM
40318	6834	31	116	116	CD
40318	6834	32	,	,	,
40318	6834	33	117	117	CD
40318	6834	34	.	.	.
40318	6834	35	yield	yield	NN
40318	6834	36	,	,	,
40318	6834	37	107	107	CD
40318	6834	38	.	.	.
40318	6835	1	New	New	NNP
40318	6835	2	Jersey	Jersey	NNP
40318	6835	3	Exp	Exp	NNP
40318	6835	4	.	.	.
40318	6836	1	Sta	Sta	NNP
40318	6836	2	.	.	.
40318	6837	1	Rept	Rept	NNP
40318	6837	2	.	.	NNP
40318	6837	3	,	,	,
40318	6837	4	7	7	CD
40318	6837	5	.	.	.
40318	6838	1	New	New	NNP
40318	6838	2	York	York	NNP
40318	6838	3	(	(	-LRB-
40318	6838	4	Geneva	Geneva	NNP
40318	6838	5	)	)	-RRB-
40318	6838	6	Exp	Exp	NNP
40318	6838	7	.	.	.
40318	6839	1	Sta	Sta	NNP
40318	6839	2	.	.	.
40318	6840	1	Rept	Rept	NNP
40318	6840	2	.	.	NNP
40318	6840	3	,	,	,
40318	6840	4	7	7	CD
40318	6840	5	,	,	,
40318	6840	6	8	8	CD
40318	6840	7	,	,	,
40318	6840	8	174	174	CD
40318	6840	9	.	.	.
40318	6841	1	New	New	NNP
40318	6841	2	York	York	NNP
40318	6841	3	Mercantile	Mercantile	NNP
40318	6841	4	Exchange	Exchange	NNP
40318	6841	5	,	,	,
40318	6841	6	351	351	CD
40318	6841	7	-	-	SYM
40318	6841	8	356	356	CD
40318	6841	9	.	.	.
40318	6842	1	New	New	NNP
40318	6842	2	York	York	NNP
40318	6842	3	Price	Price	NNP
40318	6842	4	Current	Current	NNP
40318	6842	5	,	,	,
40318	6842	6	315	315	CD
40318	6842	7	,	,	,
40318	6842	8	351	351	CD
40318	6842	9	.	.	.
40318	6843	1	New	New	NNP
40318	6843	2	York	York	NNP
40318	6843	3	Produce	Produce	NNP
40318	6843	4	Review	Review	NNP
40318	6843	5	,	,	,
40318	6843	6	165	165	CD
40318	6843	7	,	,	,
40318	6843	8	233	233	CD
40318	6843	9	,	,	,
40318	6843	10	280	280	CD
40318	6843	11	.	.	.
40318	6844	1	New	New	NNP
40318	6844	2	York	York	NNP
40318	6844	3	State	State	NNP
40318	6844	4	Department	Department	NNP
40318	6844	5	of	of	IN
40318	6844	6	Agriculture	Agriculture	NNP
40318	6844	7	,	,	,
40318	6844	8	13	13	CD
40318	6844	9	.	.	.
40318	6845	1	Niszler	Niszler	NNP
40318	6845	2	(	(	-LRB-
40318	6845	3	Swiss	Swiss	NNP
40318	6845	4	)	)	-RRB-
40318	6845	5	cheese	cheese	NN
40318	6845	6	,	,	,
40318	6845	7	286	286	CD
40318	6845	8	.	.	.
40318	6846	1	Nut	Nut	NNP
40318	6846	2	cheese	cheese	NN
40318	6846	3	,	,	,
40318	6846	4	109	109	CD
40318	6846	5	.	.	.
40318	6847	1	Odors	odor	NNS
40318	6847	2	absorbed	absorb	VBN
40318	6847	3	by	by	IN
40318	6847	4	milk	milk	NN
40318	6847	5	,	,	,
40318	6847	6	12	12	CD
40318	6847	7	.	.	.
40318	6848	1	Oidium	Oidium	NNP
40318	6848	2	(	(	-LRB-
40318	6848	3	Oospora	Oospora	NNP
40318	6848	4	)	)	-RRB-
40318	6848	5	lactis	lactis	JJ
40318	6848	6	,	,	,
40318	6848	7	113	113	CD
40318	6848	8	,	,	,
40318	6848	9	116	116	CD
40318	6848	10	,	,	,
40318	6848	11	131	131	CD
40318	6848	12	,	,	,
40318	6848	13	136	136	CD
40318	6848	14	,	,	,
40318	6848	15	163	163	CD
40318	6848	16	.	.	.
40318	6849	1	Oka	Oka	NNP
40318	6849	2	cheese	cheese	NN
40318	6849	3	,	,	,
40318	6849	4	169	169	CD
40318	6849	5	.	.	.
40318	6850	1	Olimento	Olimento	NNP
40318	6850	2	cheese	cheese	NN
40318	6850	3	,	,	,
40318	6850	4	109	109	CD
40318	6850	5	.	.	.
40318	6851	1	Olive	olive	JJ
40318	6851	2	cheese	cheese	NN
40318	6851	3	,	,	,
40318	6851	4	109	109	CD
40318	6851	5	.	.	.
40318	6852	1	Olson	Olson	NNP
40318	6852	2	,	,	,
40318	6852	3	G.	G.	NNP
40318	6852	4	A.	A.	NNP
40318	6852	5	,	,	,
40318	6852	6	74	74	CD
40318	6852	7	.	.	.
40318	6853	1	Ontario	Ontario	NNP
40318	6853	2	Agricultural	Agricultural	NNP
40318	6853	3	College	College	NNP
40318	6853	4	Bulletins	Bulletins	NNPS
40318	6853	5	,	,	,
40318	6853	6	7	7	CD
40318	6853	7	,	,	,
40318	6853	8	228	228	CD
40318	6853	9	.	.	.
40318	6854	1	Over	over	IN
40318	6854	2	-	-	HYPH
40318	6854	3	ripe	ripe	JJ
40318	6854	4	milk	milk	NN
40318	6854	5	,	,	,
40318	6854	6	218	218	CD
40318	6854	7	.	.	.
40318	6855	1	Pails	Pails	NNP
40318	6855	2	,	,	,
40318	6855	3	24	24	CD
40318	6855	4	,	,	,
40318	6855	5	25	25	CD
40318	6855	6	.	.	.
40318	6856	1	Paracasein	Paracasein	NNP
40318	6856	2	,	,	,
40318	6856	3	35	35	CD
40318	6856	4	,	,	,
40318	6856	5	250	250	CD
40318	6856	6	.	.	.
40318	6857	1	Paraffining	paraffine	VBG
40318	6857	2	Cheddar	Cheddar	NNP
40318	6857	3	,	,	,
40318	6857	4	263	263	CD
40318	6857	5	.	.	.
40318	6858	1	Parmesan	Parmesan	NNP
40318	6858	2	cheese	cheese	NN
40318	6858	3	,	,	,
40318	6858	4	2	2	CD
40318	6858	5	,	,	,
40318	6858	6	80	80	CD
40318	6858	7	,	,	,
40318	6858	8	86	86	CD
40318	6858	9	,	,	,
40318	6858	10	173	173	CD
40318	6858	11	,	,	,
40318	6858	12	288	288	CD
40318	6858	13	-	-	SYM
40318	6858	14	291	291	CD
40318	6858	15	.	.	.
40318	6859	1	Pasteurization	pasteurization	NN
40318	6859	2	,	,	,
40318	6859	3	11	11	CD
40318	6859	4	,	,	,
40318	6859	5	26	26	CD
40318	6859	6	,	,	,
40318	6859	7	45	45	CD
40318	6859	8	,	,	,
40318	6859	9	229	229	CD
40318	6859	10	,	,	,
40318	6859	11	396	396	CD
40318	6859	12	.	.	.
40318	6860	1	Pasteurized	Pasteurized	NNP
40318	6860	2	Cheddar	Cheddar	NNP
40318	6860	3	,	,	,
40318	6860	4	229	229	CD
40318	6860	5	.	.	.
40318	6861	1	Pasty	pasty	NN
40318	6861	2	body	body	NN
40318	6861	3	,	,	,
40318	6861	4	270	270	CD
40318	6861	5	.	.	.
40318	6862	1	Paying	pay	VBG
40318	6862	2	for	for	IN
40318	6862	3	milk	milk	NN
40318	6862	4	,	,	,
40318	6862	5	343	343	CD
40318	6862	6	-	-	SYM
40318	6862	7	346	346	CD
40318	6862	8	.	.	.
40318	6863	1	Penicillium	penicillium	NN
40318	6863	2	brevicaule	brevicaule	NN
40318	6863	3	,	,	,
40318	6863	4	129	129	CD
40318	6863	5	.	.	.
40318	6863	6	camemberti	camemberti	NNP
40318	6863	7	,	,	,
40318	6863	8	116	116	CD
40318	6863	9	,	,	,
40318	6863	10	126	126	CD
40318	6863	11	,	,	,
40318	6863	12	127	127	CD
40318	6863	13	,	,	,
40318	6863	14	131	131	CD
40318	6863	15	.	.	.
40318	6863	16	camemberti	camemberti	NNP
40318	6863	17	var	var	NNP
40318	6863	18	.	.	.
40318	6864	1	rogeri	rogeri	NNP
40318	6864	2	,	,	,
40318	6864	3	116	116	CD
40318	6864	4	.	.	.
40318	6864	5	candidum	candidum	NN
40318	6864	6	,	,	,
40318	6864	7	116	116	CD
40318	6864	8	.	.	.
40318	6864	9	roqueforti	roqueforti	NN
40318	6864	10	,	,	,
40318	6864	11	155	155	CD
40318	6864	12	,	,	,
40318	6864	13	156	156	CD
40318	6864	14	,	,	,
40318	6864	15	159	159	CD
40318	6864	16	,	,	,
40318	6864	17	163	163	CD
40318	6864	18	.	.	.
40318	6865	1	Pennsylvania	Pennsylvania	NNP
40318	6865	2	pot	pot	NN
40318	6865	3	cheese	cheese	NN
40318	6865	4	,	,	,
40318	6865	5	113	113	CD
40318	6865	6	.	.	.
40318	6866	1	Pepsin	Pepsin	NNP
40318	6866	2	,	,	,
40318	6866	3	30	30	CD
40318	6866	4	,	,	,
40318	6866	5	33	33	CD
40318	6866	6	.	.	.
40318	6867	1	Peptonizing	peptonize	VBG
40318	6867	2	bacteria	bacteria	NNS
40318	6867	3	,	,	,
40318	6867	4	20	20	CD
40318	6867	5	.	.	.
40318	6868	1	Percival	Percival	NNP
40318	6868	2	,	,	,
40318	6868	3	J.	J.	NNP
40318	6868	4	,	,	,
40318	6868	5	and	and	CC
40318	6868	6	G.	G.	NNP
40318	6868	7	Heather	Heather	NNP
40318	6868	8	Mason	Mason	NNP
40318	6868	9	,	,	,
40318	6868	10	163	163	CD
40318	6868	11	.	.	.
40318	6869	1	Perishable	perishable	JJ
40318	6869	2	varieties	variety	NNS
40318	6869	3	,	,	,
40318	6869	4	356	356	CD
40318	6869	5	.	.	.
40318	6870	1	Peroxidase	Peroxidase	NNP
40318	6870	2	,	,	,
40318	6870	3	11	11	CD
40318	6870	4	.	.	.
40318	6871	1	Petit	Petit	NNP
40318	6871	2	Carré	Carré	NNP
40318	6871	3	,	,	,
40318	6871	4	94	94	CD
40318	6871	5	,	,	,
40318	6871	6	114	114	CD
40318	6871	7	.	.	.
40318	6872	1	Petite	Petite	NNP
40318	6872	2	Suisse	Suisse	NNP
40318	6872	3	,	,	,
40318	6872	4	94	94	CD
40318	6872	5	,	,	,
40318	6872	6	114	114	CD
40318	6872	7	.	.	.
40318	6873	1	Petits	Petits	NNPS
40318	6873	2	Bondons	Bondons	NNP
40318	6873	3	,	,	,
40318	6873	4	114	114	CD
40318	6873	5	.	.	.
40318	6874	1	Petry	Petry	NNP
40318	6874	2	,	,	,
40318	6874	3	E.	E.	NNP
40318	6874	4	,	,	,
40318	6874	5	36	36	CD
40318	6874	6	,	,	,
40318	6874	7	39	39	CD
40318	6874	8	.	.	.
40318	6875	1	Philadelphia	Philadelphia	NNP
40318	6875	2	cream	cream	NN
40318	6875	3	,	,	,
40318	6875	4	109	109	CD
40318	6875	5	,	,	,
40318	6875	6	360	360	CD
40318	6875	7	.	.	.
40318	6876	1	Picnic	picnic	JJ
40318	6876	2	cheese	cheese	NN
40318	6876	3	,	,	,
40318	6876	4	230	230	CD
40318	6876	5	.	.	.
40318	6877	1	Pimiento	Pimiento	NNP
40318	6877	2	cheese	cheese	NN
40318	6877	3	,	,	,
40318	6877	4	85	85	CD
40318	6877	5	,	,	,
40318	6877	6	101	101	CD
40318	6877	7	.	.	.
40318	6878	1	Pimientos	Pimientos	NNP
40318	6878	2	in	in	IN
40318	6878	3	Cheddar	Cheddar	NNP
40318	6878	4	,	,	,
40318	6878	5	238	238	CD
40318	6878	6	.	.	.
40318	6879	1	Pim	pim	JJ
40318	6879	2	-	-	HYPH
40318	6879	3	olive	olive	NN
40318	6879	4	cheese	cheese	NN
40318	6879	5	,	,	,
40318	6879	6	109	109	CD
40318	6879	7	.	.	.
40318	6880	1	Pineapple	pineapple	NN
40318	6880	2	cheese	cheese	NN
40318	6880	3	,	,	,
40318	6880	4	184	184	CD
40318	6880	5	,	,	,
40318	6880	6	238	238	CD
40318	6880	7	.	.	.
40318	6881	1	Pohl	pohl	NN
40318	6881	2	curd	curd	NN
40318	6881	3	mill	mill	NN
40318	6881	4	,	,	,
40318	6881	5	208	208	CD
40318	6881	6	.	.	.
40318	6882	1	Poisoning	poisoning	NN
40318	6882	2	by	by	IN
40318	6882	3	cheese	cheese	NN
40318	6882	4	,	,	,
40318	6882	5	370	370	CD
40318	6882	6	.	.	.
40318	6883	1	Pont	Pont	NNP
40318	6883	2	l'Eveque	l'Eveque	NNP
40318	6883	3	cheese	cheese	NN
40318	6883	4	,	,	,
40318	6883	5	135	135	CD
40318	6883	6	.	.	.
40318	6884	1	Pooling	pooling	NN
40318	6884	2	method	method	NN
40318	6884	3	,	,	,
40318	6884	4	345	345	CD
40318	6884	5	.	.	.
40318	6885	1	Port	port	NN
40318	6885	2	du	du	NNP
40318	6885	3	Salut	salut	JJ
40318	6885	4	cheese	cheese	NN
40318	6885	5	,	,	,
40318	6885	6	136	136	CD
40318	6885	7	,	,	,
40318	6885	8	169	169	CD
40318	6885	9	to	to	IN
40318	6885	10	171	171	CD
40318	6885	11	.	.	.
40318	6886	1	Pot	pot	JJ
40318	6886	2	cheese	cheese	NN
40318	6886	3	,	,	,
40318	6886	4	113	113	CD
40318	6886	5	.	.	.
40318	6887	1	Pouriau	Pouriau	NNP
40318	6887	2	,	,	,
40318	6887	3	A.	A.	NNP
40318	6887	4	F.	F.	NNP
40318	6887	5	,	,	,
40318	6887	6	82	82	CD
40318	6887	7	,	,	,
40318	6887	8	114	114	CD
40318	6887	9	.	.	.
40318	6888	1	Press	press	NN
40318	6888	2	cloths	cloth	NNS
40318	6888	3	,	,	,
40318	6888	4	212	212	CD
40318	6888	5	.	.	.
40318	6889	1	Presses	press	NNS
40318	6889	2	,	,	,
40318	6889	3	214	214	CD
40318	6889	4	,	,	,
40318	6889	5	215	215	CD
40318	6889	6	.	.	.
40318	6890	1	Prices	price	NNS
40318	6890	2	,	,	,
40318	6890	3	distribution	distribution	NN
40318	6890	4	of	of	IN
40318	6890	5	,	,	,
40318	6890	6	357	357	CD
40318	6890	7	-	-	SYM
40318	6890	8	359	359	CD
40318	6890	9	.	.	.
40318	6890	10	yearly	yearly	RB
40318	6890	11	average	average	NN
40318	6890	12	of	of	IN
40318	6890	13	,	,	,
40318	6890	14	323	323	CD
40318	6890	15	.	.	.
40318	6891	1	Primost	Primost	NNP
40318	6891	2	,	,	,
40318	6891	3	295	295	CD
40318	6891	4	.	.	.
40318	6892	1	Processed	process	VBN
40318	6892	2	cheese	cheese	NN
40318	6892	3	,	,	,
40318	6892	4	84	84	CD
40318	6892	5	.	.	.
40318	6893	1	Propionic	propionic	JJ
40318	6893	2	acid	acid	NN
40318	6893	3	in	in	IN
40318	6893	4	cheese	cheese	NN
40318	6893	5	,	,	,
40318	6893	6	247	247	CD
40318	6893	7	,	,	,
40318	6893	8	248	248	CD
40318	6893	9	.	.	.
40318	6894	1	Provolono	provolono	NN
40318	6894	2	,	,	,
40318	6894	3	294	294	CD
40318	6894	4	.	.	.
40318	6895	1	Prucha	Prucha	NNP
40318	6895	2	,	,	,
40318	6895	3	M.	M.	NNP
40318	6895	4	J.	J.	NNP
40318	6895	5	,	,	,
40318	6895	6	and	and	CC
40318	6895	7	H.	H.	NNP
40318	6895	8	M.	M.	NNP
40318	6895	9	Weeter	Weeter	NNP
40318	6895	10	,	,	,
40318	6895	11	23	23	CD
40318	6895	12	.	.	.
40318	6896	1	Ptyalin	Ptyalin	NNP
40318	6896	2	,	,	,
40318	6896	3	30	30	CD
40318	6896	4	.	.	.
40318	6897	1	Publow	Publow	NNP
40318	6897	2	,	,	,
40318	6897	3	C.	C.	NNP
40318	6897	4	A.	A.	NNP
40318	6897	5	,	,	,
40318	6897	6	60	60	CD
40318	6897	7	.	.	.
40318	6898	1	Publow	Publow	NNP
40318	6898	2	's	's	POS
40318	6898	3	test	test	NN
40318	6898	4	,	,	,
40318	6898	5	62	62	CD
40318	6898	6	.	.	.
40318	6899	1	Pure	pure	JJ
40318	6899	2	culture	culture	NN
40318	6899	3	starter	starter	NN
40318	6899	4	,	,	,
40318	6899	5	43	43	CD
40318	6899	6	.	.	.
40318	6900	1	Quality	quality	NN
40318	6900	2	,	,	,
40318	6900	3	in	in	IN
40318	6900	4	Cheddar	Cheddar	NNP
40318	6900	5	,	,	,
40318	6900	6	272	272	CD
40318	6900	7	-	-	SYM
40318	6900	8	273	273	CD
40318	6900	9	.	.	.
40318	6900	10	in	in	IN
40318	6900	11	Edam	Edam	NNP
40318	6900	12	,	,	,
40318	6900	13	180	180	CD
40318	6900	14	.	.	.
40318	6900	15	in	in	IN
40318	6900	16	Limburger	Limburger	NNP
40318	6900	17	,	,	,
40318	6900	18	145	145	CD
40318	6900	19	.	.	.
40318	6900	20	in	in	IN
40318	6900	21	milk	milk	NN
40318	6900	22	,	,	,
40318	6900	23	6	6	CD
40318	6900	24	.	.	.
40318	6900	25	in	in	IN
40318	6900	26	Swiss	Swiss	NNP
40318	6900	27	,	,	,
40318	6900	28	286	286	CD
40318	6900	29	.	.	.
40318	6901	1	Quevenne	Quevenne	NNP
40318	6901	2	lactometer	lactometer	NNP
40318	6901	3	,	,	,
40318	6901	4	335	335	CD
40318	6901	5	.	.	.
40318	6902	1	Rabbit	rabbit	NN
40318	6902	2	cheese	cheese	NN
40318	6902	3	,	,	,
40318	6902	4	372	372	CD
40318	6902	5	.	.	.
40318	6903	1	Raffiné	Raffiné	NNP
40318	6903	2	cheese	cheese	NN
40318	6903	3	,	,	,
40318	6903	4	137	137	CD
40318	6903	5	,	,	,
40318	6903	6	138	138	CD
40318	6903	7	.	.	.
40318	6904	1	Recipes	recipe	NNS
40318	6904	2	for	for	IN
40318	6904	3	cooking	cook	VBG
40318	6904	4	cheese	cheese	NN
40318	6904	5	,	,	,
40318	6904	6	375	375	CD
40318	6904	7	-	-	SYM
40318	6904	8	381	381	CD
40318	6904	9	.	.	.
40318	6905	1	Reductase	reductase	NN
40318	6905	2	,	,	,
40318	6905	3	11	11	CD
40318	6905	4	.	.	.
40318	6906	1	Regianito	Regianito	NNP
40318	6906	2	cheese	cheese	NN
40318	6906	3	,	,	,
40318	6906	4	292	292	CD
40318	6906	5	.	.	.
40318	6907	1	Reich	Reich	NNP
40318	6907	2	,	,	,
40318	6907	3	R.	R.	NNP
40318	6907	4	,	,	,
40318	6907	5	363	363	CD
40318	6907	6	.	.	.
40318	6908	1	Rennet	Rennet	NNP
40318	6908	2	,	,	,
40318	6908	3	9	9	CD
40318	6908	4	,	,	,
40318	6908	5	30	30	CD
40318	6908	6	,	,	,
40318	6908	7	312	312	CD
40318	6908	8	.	.	.
40318	6908	9	action	action	NN
40318	6908	10	,	,	,
40318	6908	11	33	33	CD
40318	6908	12	to	to	TO
40318	6908	13	40	40	CD
40318	6908	14	.	.	.
40318	6908	15	action	action	NN
40318	6908	16	,	,	,
40318	6908	17	chemistry	chemistry	NN
40318	6908	18	of	of	IN
40318	6908	19	,	,	,
40318	6908	20	33	33	CD
40318	6908	21	action	action	NN
40318	6908	22	delayed	delay	VBN
40318	6908	23	by	by	IN
40318	6908	24	,	,	,
40318	6908	25	73	73	CD
40318	6908	26	.	.	.
40318	6908	27	adding	add	VBG
40318	6908	28	,	,	,
40318	6908	29	72	72	CD
40318	6908	30	.	.	.
40318	6908	31	amount	amount	NN
40318	6908	32	to	to	IN
40318	6908	33	use	use	NN
40318	6908	34	,	,	,
40318	6908	35	72	72	CD
40318	6908	36	.	.	.
40318	6908	37	extract	extract	NNP
40318	6908	38	,	,	,
40318	6908	39	31	31	CD
40318	6908	40	,	,	,
40318	6908	41	279	279	CD
40318	6908	42	.	.	.
40318	6908	43	for	for	IN
40318	6908	44	Camembert	Camembert	NNP
40318	6908	45	,	,	,
40318	6908	46	121	121	CD
40318	6908	47	.	.	.
40318	6908	48	for	for	IN
40318	6908	49	Cheddar	Cheddar	NNP
40318	6908	50	,	,	,
40318	6908	51	192	192	CD
40318	6908	52	.	.	.
40318	6908	53	for	for	IN
40318	6908	54	Limburger	Limburger	NNP
40318	6908	55	,	,	,
40318	6908	56	141	141	CD
40318	6908	57	.	.	.
40318	6908	58	for	for	IN
40318	6908	59	Neufchâtel	Neufchâtel	NNP
40318	6908	60	,	,	,
40318	6908	61	100	100	CD
40318	6908	62	.	.	.
40318	6908	63	for	for	IN
40318	6908	64	Roquefort	Roquefort	NNP
40318	6908	65	,	,	,
40318	6908	66	153	153	CD
40318	6908	67	.	.	.
40318	6908	68	for	for	IN
40318	6908	69	Swiss	Swiss	NNP
40318	6908	70	,	,	,
40318	6908	71	279	279	CD
40318	6908	72	.	.	.
40318	6908	73	in	in	IN
40318	6908	74	ripening	ripen	VBG
40318	6908	75	Cheddar	Cheddar	NNP
40318	6908	76	,	,	,
40318	6908	77	250	250	CD
40318	6908	78	.	.	.
40318	6908	79	strength	strength	NN
40318	6908	80	of	of	IN
40318	6908	81	,	,	,
40318	6908	82	72	72	CD
40318	6908	83	.	.	.
40318	6908	84	temperature	temperature	NN
40318	6908	85	of	of	IN
40318	6908	86	using	use	VBG
40318	6908	87	,	,	,
40318	6908	88	71	71	CD
40318	6908	89	.	.	.
40318	6908	90	test	test	NN
40318	6908	91	,	,	,
40318	6908	92	62	62	CD
40318	6908	93	.	.	.
40318	6909	1	Rennin	Rennin	NNP
40318	6909	2	,	,	,
40318	6909	3	30	30	CD
40318	6909	4	.	.	.
40318	6910	1	Rice	rice	NN
40318	6910	2	and	and	CC
40318	6910	3	cheese	cheese	NN
40318	6910	4	,	,	,
40318	6910	5	377	377	CD
40318	6910	6	.	.	.
40318	6911	1	Ricotte	Ricotte	NNP
40318	6911	2	,	,	,
40318	6911	3	11	11	CD
40318	6911	4	,	,	,
40318	6911	5	295	295	CD
40318	6911	6	.	.	.
40318	6912	1	Robbiola	Robbiola	NNP
40318	6912	2	,	,	,
40318	6912	3	117	117	CD
40318	6912	4	.	.	.
40318	6913	1	Robertson	Robertson	NNP
40318	6913	2	,	,	,
40318	6913	3	T.	T.	NNP
40318	6913	4	Brailsford	Brailsford	NNP
40318	6913	5	,	,	,
40318	6913	6	38	38	CD
40318	6913	7	.	.	.
40318	6914	1	Robertson	Robertson	NNP
40318	6914	2	's	's	POS
40318	6914	3	theory	theory	NN
40318	6914	4	of	of	IN
40318	6914	5	casein	casein	NNP
40318	6914	6	,	,	,
40318	6914	7	34	34	CD
40318	6914	8	.	.	.
40318	6915	1	Roger	Roger	NNP
40318	6915	2	,	,	,
40318	6915	3	Georges	Georges	NNP
40318	6915	4	,	,	,
40318	6915	5	116	116	CD
40318	6915	6	.	.	.
40318	6916	1	Rogers	Rogers	NNP
40318	6916	2	,	,	,
40318	6916	3	L.	L.	NNP
40318	6916	4	A.	A.	NNP
40318	6916	5	,	,	,
40318	6916	6	16	16	CD
40318	6916	7	.	.	.
40318	6917	1	Rogers	Rogers	NNP
40318	6917	2	,	,	,
40318	6917	3	L.	L.	NNP
40318	6917	4	A.	A.	NNP
40318	6917	5	,	,	,
40318	6917	6	and	and	CC
40318	6917	7	B.	B.	NNP
40318	6917	8	J.	J.	NNP
40318	6917	9	Davis	Davis	NNP
40318	6917	10	,	,	,
40318	6917	11	16	16	CD
40318	6917	12	.	.	.
40318	6918	1	Roquefort	Roquefort	NNP
40318	6918	2	cheese	cheese	NN
40318	6918	3	,	,	,
40318	6918	4	2	2	CD
40318	6918	5	,	,	,
40318	6918	6	86	86	CD
40318	6918	7	,	,	,
40318	6918	8	150	150	CD
40318	6918	9	,	,	,
40318	6918	10	158	158	CD
40318	6918	11	,	,	,
40318	6918	12	368	368	CD
40318	6918	13	,	,	,
40318	6918	14	369	369	CD
40318	6918	15	,	,	,
40318	6918	16	371	371	CD
40318	6918	17	.	.	.
40318	6918	18	acidity	acidity	NN
40318	6918	19	for	for	IN
40318	6918	20	,	,	,
40318	6918	21	153	153	CD
40318	6918	22	.	.	.
40318	6918	23	caves	cave	NNS
40318	6918	24	for	for	IN
40318	6918	25	,	,	,
40318	6918	26	151	151	CD
40318	6918	27	.	.	.
40318	6918	28	composition	composition	NN
40318	6918	29	of	of	IN
40318	6918	30	,	,	,
40318	6918	31	151	151	CD
40318	6918	32	.	.	.
40318	6918	33	curdling	curdle	VBG
40318	6918	34	for	for	IN
40318	6918	35	,	,	,
40318	6918	36	153	153	CD
40318	6918	37	.	.	.
40318	6918	38	cutting	cut	VBG
40318	6918	39	curd	curd	NN
40318	6918	40	for	for	IN
40318	6918	41	,	,	,
40318	6918	42	154	154	CD
40318	6918	43	.	.	.
40318	6918	44	draining	drain	VBG
40318	6918	45	,	,	,
40318	6918	46	154	154	CD
40318	6918	47	.	.	.
40318	6918	48	from	from	IN
40318	6918	49	cow	cow	NN
40318	6918	50	's	's	POS
40318	6918	51	milk	milk	NN
40318	6918	52	,	,	,
40318	6918	53	152	152	CD
40318	6918	54	.	.	.
40318	6918	55	milk	milk	NN
40318	6918	56	for	for	IN
40318	6918	57	,	,	,
40318	6918	58	153	153	CD
40318	6918	59	.	.	.
40318	6918	60	mold	mold	NN
40318	6918	61	for	for	IN
40318	6918	62	,	,	,
40318	6918	63	154	154	CD
40318	6918	64	.	.	.
40318	6918	65	ripening	ripen	VBG
40318	6918	66	of	of	IN
40318	6918	67	,	,	,
40318	6918	68	156	156	CD
40318	6918	69	-	-	SYM
40318	6918	70	157	157	CD
40318	6918	71	.	.	.
40318	6918	72	salting	salt	VBG
40318	6918	73	,	,	,
40318	6918	74	155	155	CD
40318	6918	75	.	.	.
40318	6918	76	setting	setting	NN
40318	6918	77	,	,	,
40318	6918	78	153	153	CD
40318	6918	79	.	.	.
40318	6918	80	temperature	temperature	NN
40318	6918	81	,	,	,
40318	6918	82	153	153	CD
40318	6918	83	.	.	.
40318	6919	1	Ruddick	Ruddick	NNP
40318	6919	2	,	,	,
40318	6919	3	J.	J.	NNP
40318	6920	1	A.	A.	NNP
40318	6920	2	,	,	,
40318	6920	3	and	and	CC
40318	6920	4	G.	G.	NNP
40318	6920	5	H.	H.	NNP
40318	6920	6	Baur	Baur	NNP
40318	6920	7	,	,	,
40318	6920	8	26	26	CD
40318	6920	9	.	.	.
40318	6921	1	Russell	Russell	NNP
40318	6921	2	,	,	,
40318	6921	3	H.	H.	NNP
40318	6921	4	L.	L.	NNP
40318	6921	5	,	,	,
40318	6921	6	189	189	CD
40318	6921	7	,	,	,
40318	6921	8	217	217	CD
40318	6921	9	.	.	.
40318	6922	1	Rusty	rusty	JJ
40318	6922	2	spots	spot	NNS
40318	6922	3	,	,	,
40318	6922	4	74	74	CD
40318	6922	5	,	,	,
40318	6922	6	306	306	CD
40318	6922	7	.	.	.
40318	6923	1	Sage	sage	NN
40318	6923	2	cheese	cheese	NN
40318	6923	3	,	,	,
40318	6923	4	239	239	CD
40318	6923	5	-	-	SYM
40318	6923	6	241	241	CD
40318	6923	7	.	.	.
40318	6924	1	Salt	salt	NN
40318	6924	2	in	in	IN
40318	6924	3	Cheddar	Cheddar	NNP
40318	6924	4	ripening	ripen	VBG
40318	6924	5	,	,	,
40318	6924	6	259	259	CD
40318	6924	7	.	.	.
40318	6925	1	Salting	salt	VBG
40318	6925	2	,	,	,
40318	6925	3	Camembert	Camembert	NNP
40318	6925	4	,	,	,
40318	6925	5	122	122	CD
40318	6925	6	.	.	.
40318	6926	1	Cheddar	Cheddar	NNP
40318	6926	2	,	,	,
40318	6926	3	211	211	CD
40318	6926	4	.	.	.
40318	6927	1	Limburger	Limburger	NNP
40318	6927	2	,	,	,
40318	6927	3	142	142	CD
40318	6927	4	.	.	.
40318	6928	1	Neufchâtel	Neufchâtel	NNP
40318	6928	2	,	,	,
40318	6928	3	102	102	CD
40318	6928	4	.	.	.
40318	6929	1	Roquefort	Roquefort	NNP
40318	6929	2	,	,	,
40318	6929	3	155	155	CD
40318	6929	4	.	.	.
40318	6930	1	Swiss	Swiss	NNP
40318	6930	2	,	,	,
40318	6930	3	283	283	CD
40318	6930	4	.	.	.
40318	6931	1	Sammis	Sammis	NNP
40318	6931	2	,	,	,
40318	6931	3	J.	J.	NNP
40318	6931	4	L.	L.	NNP
40318	6931	5	,	,	,
40318	6931	6	95	95	CD
40318	6931	7	,	,	,
40318	6931	8	228	228	CD
40318	6931	9	,	,	,
40318	6931	10	296	296	CD
40318	6931	11	,	,	,
40318	6931	12	337	337	CD
40318	6931	13	,	,	,
40318	6931	14	347	347	CD
40318	6931	15	,	,	,
40318	6931	16	349	349	CD
40318	6931	17	.	.	.
40318	6932	1	Sammis	Sammis	NNP
40318	6932	2	,	,	,
40318	6932	3	J.	J.	NNP
40318	6932	4	L.	L.	NNP
40318	6932	5	,	,	,
40318	6932	6	and	and	CC
40318	6932	7	A.	A.	NNP
40318	6932	8	T.	T.	NNP
40318	6932	9	Bruhn	Bruhn	NNP
40318	6932	10	,	,	,
40318	6932	11	11	11	CD
40318	6932	12	,	,	,
40318	6932	13	41	41	CD
40318	6932	14	,	,	,
40318	6932	15	57	57	CD
40318	6932	16	,	,	,
40318	6932	17	229	229	CD
40318	6932	18	.	.	.
40318	6933	1	Sammis	Sammis	NNP
40318	6933	2	,	,	,
40318	6933	3	J.	J.	NNP
40318	6933	4	L.	L.	NNP
40318	6933	5	,	,	,
40318	6933	6	S.	S.	NNP
40318	6933	7	K.	K.	NNP
40318	6933	8	Suzuki	Suzuki	NNP
40318	6933	9	and	and	CC
40318	6933	10	F.	F.	NNP
40318	6933	11	W.	W.	NNP
40318	6933	12	Laabs	Laabs	NNP
40318	6933	13	,	,	,
40318	6933	14	33	33	CD
40318	6933	15	.	.	.
40318	6934	1	Sammis	Sammis	NNP
40318	6934	2	'	'	POS
40318	6934	3	method	method	NN
40318	6934	4	,	,	,
40318	6934	5	229	229	CD
40318	6934	6	.	.	.
40318	6935	1	Sap	Sap	NNP
40318	6935	2	sago	sago	NNP
40318	6935	3	,	,	,
40318	6935	4	294	294	CD
40318	6935	5	.	.	.
40318	6936	1	Schenk	Schenk	NNP
40318	6936	2	,	,	,
40318	6936	3	C.	C.	NNP
40318	6936	4	,	,	,
40318	6936	5	165	165	CD
40318	6936	6	.	.	.
40318	6937	1	Schmidt	Schmidt	NNP
40318	6937	2	-	-	HYPH
40318	6937	3	Nielson	Nielson	NNP
40318	6937	4	,	,	,
40318	6937	5	S.	S.	NNP
40318	6937	6	,	,	,
40318	6937	7	36	36	CD
40318	6937	8	,	,	,
40318	6937	9	39	39	CD
40318	6937	10	.	.	.
40318	6938	1	Schmierkäse	Schmierkäse	NNP
40318	6938	2	,	,	,
40318	6938	3	90	90	CD
40318	6938	4	.	.	.
40318	6939	1	Schroeder	Schroeder	NNP
40318	6939	2	,	,	,
40318	6939	3	E.	E.	NNP
40318	6939	4	C.	C.	NNP
40318	6939	5	,	,	,
40318	6939	6	99	99	CD
40318	6939	7	.	.	.
40318	6940	1	Schweitzer	Schweitzer	NNP
40318	6940	2	cheese	cheese	NN
40318	6940	3	,	,	,
40318	6940	4	276	276	CD
40318	6940	5	.	.	.
40318	6941	1	Score	score	NN
40318	6941	2	-	-	HYPH
40318	6941	3	card	card	NN
40318	6941	4	,	,	,
40318	6941	5	for	for	IN
40318	6941	6	Brick	Brick	NNP
40318	6941	7	,	,	,
40318	6941	8	169	169	CD
40318	6941	9	.	.	.
40318	6941	10	for	for	IN
40318	6941	11	Cheddar	Cheddar	NNP
40318	6941	12	,	,	,
40318	6941	13	271	271	CD
40318	6941	14	.	.	.
40318	6941	15	for	for	IN
40318	6941	16	Limburger	Limburger	NNP
40318	6941	17	,	,	,
40318	6941	18	146	146	CD
40318	6941	19	.	.	.
40318	6941	20	for	for	IN
40318	6941	21	starter	starter	NN
40318	6941	22	,	,	,
40318	6941	23	51	51	CD
40318	6941	24	.	.	.
40318	6941	25	for	for	IN
40318	6941	26	Swiss	Swiss	NNP
40318	6941	27	,	,	,
40318	6941	28	287	287	CD
40318	6941	29	.	.	.
40318	6942	1	Sediment	sediment	NN
40318	6942	2	test	test	NN
40318	6942	3	,	,	,
40318	6942	4	27	27	CD
40318	6942	5	,	,	,
40318	6942	6	28	28	CD
40318	6942	7	.	.	.
40318	6943	1	Semi	semi	JJ
40318	6943	2	-	-	JJ
40318	6943	3	hard	hard	JJ
40318	6943	4	cheeses	cheese	NNS
40318	6943	5	,	,	,
40318	6943	6	149	149	CD
40318	6943	7	-	-	SYM
40318	6943	8	171	171	CD
40318	6943	9	.	.	.
40318	6944	1	Setting	set	VBG
40318	6944	2	,	,	,
40318	6944	3	71	71	CD
40318	6944	4	.	.	.
40318	6945	1	Shaw	Shaw	NNP
40318	6945	2	,	,	,
40318	6945	3	R.	R.	NNP
40318	6945	4	H.	H.	NNP
40318	6945	5	(	(	-LRB-
40318	6945	6	and	and	CC
40318	6945	7	C.	C.	NNP
40318	6945	8	H.	H.	NNP
40318	6945	9	Eckles	Eckles	NNP
40318	6945	10	)	)	-RRB-
40318	6945	11	,	,	,
40318	6945	12	7	7	CD
40318	6945	13	.	.	.
40318	6946	1	Sheep	Sheep	NNS
40318	6946	2	's	's	POS
40318	6946	3	milk	milk	NN
40318	6946	4	,	,	,
40318	6946	5	151	151	CD
40318	6946	6	,	,	,
40318	6946	7	152	152	CD
40318	6946	8	.	.	.
40318	6947	1	Sheep	Sheep	NNS
40318	6947	2	's	's	POS
40318	6947	3	milk	milk	NN
40318	6947	4	cheese	cheese	NN
40318	6947	5	,	,	,
40318	6947	6	150	150	CD
40318	6947	7	.	.	.
40318	6948	1	Sheldon	Sheldon	NNP
40318	6948	2	,	,	,
40318	6948	3	J.	J.	NNP
40318	6948	4	P.	P.	NNP
40318	6948	5	,	,	,
40318	6948	6	161	161	CD
40318	6948	7	.	.	.
40318	6949	1	Shot	shot	JJ
40318	6949	2	-	-	HYPH
40318	6949	3	gun	gun	NN
40318	6949	4	cans	can	NNS
40318	6949	5	,	,	,
40318	6949	6	97	97	CD
40318	6949	7	.	.	.
40318	6950	1	Size	size	NN
40318	6950	2	factor	factor	NN
40318	6950	3	in	in	IN
40318	6950	4	ripening	ripen	VBG
40318	6950	5	,	,	,
40318	6950	6	263	263	CD
40318	6950	7	.	.	.
40318	6951	1	Skim	Skim	NNP
40318	6951	2	cheese	cheese	NN
40318	6951	3	,	,	,
40318	6951	4	89	89	CD
40318	6951	5	,	,	,
40318	6951	6	361	361	CD
40318	6951	7	,	,	,
40318	6951	8	366	366	CD
40318	6951	9	.	.	.
40318	6951	10	bacteria	bacteria	NNS
40318	6951	11	,	,	,
40318	6951	12	134	134	CD
40318	6951	13	-	-	SYM
40318	6951	14	147	147	CD
40318	6951	15	.	.	.
40318	6952	1	Cheddar	Cheddar	NNP
40318	6952	2	,	,	,
40318	6952	3	241	241	CD
40318	6952	4	-	-	SYM
40318	6952	5	246	246	CD
40318	6952	6	.	.	.
40318	6953	1	Neufchâtel	Neufchâtel	NNP
40318	6953	2	,	,	,
40318	6953	3	105	105	CD
40318	6953	4	,	,	,
40318	6953	5	107	107	CD
40318	6953	6	.	.	.
40318	6953	7	ripened	ripen	VBN
40318	6953	8	by	by	IN
40318	6953	9	molds	mold	NNS
40318	6953	10	,	,	,
40318	6953	11	111	111	CD
40318	6953	12	.	.	.
40318	6954	1	Soft	soft	JJ
40318	6954	2	cheeses	cheese	NNS
40318	6954	3	,	,	,
40318	6954	4	82	82	CD
40318	6954	5	-	-	SYM
40318	6954	6	83	83	CD
40318	6954	7	,	,	,
40318	6954	8	86	86	CD
40318	6954	9	.	.	.
40318	6955	1	Solids	solid	NNS
40318	6955	2	not	not	RB
40318	6955	3	fat	fat	JJ
40318	6955	4	,	,	,
40318	6955	5	335	335	CD
40318	6955	6	-	-	SYM
40318	6955	7	337	337	CD
40318	6955	8	.	.	.
40318	6956	1	Speed	speed	NN
40318	6956	2	knife	knife	NN
40318	6956	3	,	,	,
40318	6956	4	217	217	CD
40318	6956	5	.	.	.
40318	6957	1	Spiro	Spiro	NNP
40318	6957	2	,	,	,
40318	6957	3	K.	K.	NNP
40318	6957	4	,	,	,
40318	6957	5	36	36	CD
40318	6957	6	,	,	,
40318	6957	7	39	39	CD
40318	6957	8	.	.	.
40318	6958	1	Square	square	JJ
40318	6958	2	cream	cream	NN
40318	6958	3	,	,	,
40318	6958	4	109	109	CD
40318	6958	5	.	.	.
40318	6959	1	Standards	standard	NNS
40318	6959	2	,	,	,
40318	6959	3	359	359	CD
40318	6959	4	.	.	.
40318	6960	1	Starter	starter	NN
40318	6960	2	,	,	,
40318	6960	3	42	42	CD
40318	6960	4	.	.	.
40318	6960	5	amount	amount	NN
40318	6960	6	to	to	TO
40318	6960	7	use	use	NN
40318	6960	8	,	,	,
40318	6960	9	52	52	CD
40318	6960	10	.	.	.
40318	6960	11	care	care	NN
40318	6960	12	of	of	IN
40318	6960	13	milk	milk	NN
40318	6960	14	for	for	IN
40318	6960	15	,	,	,
40318	6960	16	47	47	CD
40318	6960	17	.	.	.
40318	6960	18	commercial	commercial	NNP
40318	6960	19	,	,	,
40318	6960	20	43	43	CD
40318	6960	21	.	.	.
40318	6960	22	containers	container	NNS
40318	6960	23	for	for	IN
40318	6960	24	,	,	,
40318	6960	25	45	45	CD
40318	6960	26	.	.	.
40318	6960	27	for	for	IN
40318	6960	28	Brick	Brick	NNP
40318	6960	29	,	,	,
40318	6960	30	165	165	CD
40318	6960	31	.	.	.
40318	6960	32	for	for	IN
40318	6960	33	Camembert	Camembert	NNP
40318	6960	34	,	,	,
40318	6960	35	121	121	CD
40318	6960	36	.	.	.
40318	6960	37	for	for	IN
40318	6960	38	Cheddar	Cheddar	NNP
40318	6960	39	,	,	,
40318	6960	40	189	189	CD
40318	6960	41	.	.	.
40318	6960	42	for	for	IN
40318	6960	43	Neufchâtel	Neufchâtel	NNP
40318	6960	44	,	,	,
40318	6960	45	99	99	CD
40318	6960	46	.	.	.
40318	6960	47	for	for	IN
40318	6960	48	Roquefort	Roquefort	NNP
40318	6960	49	,	,	,
40318	6960	50	153	153	CD
40318	6960	51	.	.	.
40318	6960	52	for	for	IN
40318	6960	53	Swiss	Swiss	NNP
40318	6960	54	,	,	,
40318	6960	55	279	279	CD
40318	6960	56	.	.	.
40318	6960	57	handling	handling	NN
40318	6960	58	,	,	,
40318	6960	59	42	42	CD
40318	6960	60	-	-	SYM
40318	6960	61	50	50	CD
40318	6960	62	.	.	.
40318	6960	63	lot	lot	NN
40318	6960	64	-	-	HYPH
40318	6960	65	card	card	NN
40318	6960	66	for	for	IN
40318	6960	67	,	,	,
40318	6960	68	53	53	CD
40318	6960	69	.	.	.
40318	6961	1	"	"	``
40318	6961	2	mother	mother	NN
40318	6961	3	,	,	,
40318	6961	4	"	"	''
40318	6961	5	47	47	CD
40318	6961	6	natural	natural	JJ
40318	6961	7	,	,	,
40318	6961	8	42	42	CD
40318	6961	9	.	.	.
40318	6961	10	pasteurization	pasteurization	NN
40318	6961	11	of	of	IN
40318	6961	12	,	,	,
40318	6961	13	45	45	CD
40318	6961	14	.	.	.
40318	6961	15	propagation	propagation	NN
40318	6961	16	of	of	IN
40318	6961	17	,	,	,
40318	6961	18	46	46	CD
40318	6961	19	-	-	SYM
40318	6961	20	48	48	CD
40318	6961	21	.	.	.
40318	6961	22	qualities	quality	NNS
40318	6961	23	of	of	IN
40318	6961	24	,	,	,
40318	6961	25	50	50	CD
40318	6961	26	.	.	.
40318	6961	27	score	score	NN
40318	6961	28	-	-	HYPH
40318	6961	29	card	card	NN
40318	6961	30	for	for	IN
40318	6961	31	,	,	,
40318	6961	32	51	51	CD
40318	6961	33	.	.	.
40318	6962	1	Startoline	startoline	NN
40318	6962	2	,	,	,
40318	6962	3	47	47	CD
40318	6962	4	.	.	.
40318	6963	1	State	state	NN
40318	6963	2	brands	brand	NNS
40318	6963	3	,	,	,
40318	6963	4	360	360	CD
40318	6963	5	.	.	.
40318	6964	1	Stevenson	Stevenson	NNP
40318	6964	2	,	,	,
40318	6964	3	C.	C.	NNP
40318	6964	4	,	,	,
40318	6964	5	29	29	CD
40318	6964	6	.	.	.
40318	6965	1	Stilton	Stilton	NNP
40318	6965	2	cheese	cheese	NN
40318	6965	3	,	,	,
40318	6965	4	161	161	CD
40318	6965	5	-	-	SYM
40318	6965	6	163	163	CD
40318	6965	7	.	.	.
40318	6966	1	Stirred	stirred	JJ
40318	6966	2	curd	curd	NN
40318	6966	3	cheese	cheese	NN
40318	6966	4	,	,	,
40318	6966	5	232	232	CD
40318	6966	6	.	.	.
40318	6967	1	Stocking	stocking	NN
40318	6967	2	,	,	,
40318	6967	3	W.	W.	NNP
40318	6967	4	A.	A.	NNP
40318	6967	5	,	,	,
40318	6967	6	Jr.	Jr.	NNP
40318	6967	7	,	,	,
40318	6967	8	22	22	CD
40318	6967	9	,	,	,
40318	6967	10	23	23	CD
40318	6967	11	,	,	,
40318	6967	12	25	25	CD
40318	6967	13	.	.	.
40318	6968	1	Storage	storage	NN
40318	6968	2	of	of	IN
40318	6968	3	cheese	cheese	NN
40318	6968	4	,	,	,
40318	6968	5	103	103	CD
40318	6968	6	.	.	.
40318	6969	1	Streptococcus	streptococcus	JJ
40318	6969	2	lacticus	lacticus	NN
40318	6969	3	,	,	,
40318	6969	4	41	41	CD
40318	6969	5	.	.	.
40318	6970	1	Streptothrix	Streptothrix	NNP
40318	6970	2	-	-	HYPH
40318	6970	3	actinomyces	actinomyces	NNP
40318	6970	4	group	group	NN
40318	6970	5	,	,	,
40318	6970	6	21	21	CD
40318	6970	7	.	.	.
40318	6971	1	Succinic	succinic	JJ
40318	6971	2	acid	acid	NN
40318	6971	3	,	,	,
40318	6971	4	254	254	CD
40318	6971	5	.	.	.
40318	6972	1	Suzuki	Suzuki	NNP
40318	6972	2	,	,	,
40318	6972	3	S.	S.	NNP
40318	6972	4	K.	K.	NNP
40318	6972	5	,	,	,
40318	6972	6	247	247	CD
40318	6972	7	.	.	.
40318	6973	1	Sweet	sweet	JJ
40318	6973	2	curd	curd	NN
40318	6973	3	cheese	cheese	NN
40318	6973	4	,	,	,
40318	6973	5	236	236	CD
40318	6973	6	.	.	.
40318	6974	1	Swiss	swiss	JJ
40318	6974	2	cheese	cheese	NN
40318	6974	3	,	,	,
40318	6974	4	80	80	CD
40318	6974	5	,	,	,
40318	6974	6	86	86	CD
40318	6974	7	,	,	,
40318	6974	8	173	173	CD
40318	6974	9	,	,	,
40318	6974	10	276	276	CD
40318	6974	11	-	-	SYM
40318	6974	12	288	288	CD
40318	6974	13	,	,	,
40318	6974	14	358	358	CD
40318	6974	15	,	,	,
40318	6974	16	366	366	CD
40318	6974	17	,	,	,
40318	6974	18	368	368	CD
40318	6974	19	,	,	,
40318	6974	20	371	371	CD
40318	6974	21	.	.	.
40318	6974	22	block	block	NN
40318	6974	23	,	,	,
40318	6974	24	278	278	CD
40318	6974	25	.	.	.
40318	6974	26	breaking	breaking	NN
40318	6974	27	,	,	,
40318	6974	28	281	281	CD
40318	6974	29	.	.	.
40318	6974	30	composition	composition	NN
40318	6974	31	,	,	,
40318	6974	32	287	287	CD
40318	6974	33	.	.	.
40318	6974	34	curing	cure	VBG
40318	6974	35	,	,	,
40318	6974	36	283	283	CD
40318	6974	37	.	.	.
40318	6974	38	cutting	cutting	NN
40318	6974	39	,	,	,
40318	6974	40	280	280	CD
40318	6974	41	.	.	.
40318	6974	42	drum	drum	NNP
40318	6974	43	,	,	,
40318	6974	44	278	278	CD
40318	6974	45	.	.	.
40318	6974	46	eyes	eye	NNS
40318	6974	47	in	in	IN
40318	6974	48	,	,	,
40318	6974	49	283	283	CD
40318	6974	50	-	-	SYM
40318	6974	51	285	285	CD
40318	6974	52	.	.	.
40318	6974	53	factories	factory	NNS
40318	6974	54	,	,	,
40318	6974	55	276	276	CD
40318	6974	56	-	-	SYM
40318	6974	57	278	278	CD
40318	6974	58	.	.	.
40318	6974	59	making	make	VBG
40318	6974	60	process	process	NN
40318	6974	61	,	,	,
40318	6974	62	280	280	CD
40318	6974	63	-	-	SYM
40318	6974	64	283	283	CD
40318	6974	65	.	.	.
40318	6974	66	pressing	pressing	NN
40318	6974	67	,	,	,
40318	6974	68	282	282	CD
40318	6974	69	.	.	.
40318	6974	70	quality	quality	NN
40318	6974	71	in	in	RP
40318	6974	72	,	,	,
40318	6974	73	286	286	CD
40318	6974	74	.	.	.
40318	6974	75	rennet	rennet	NN
40318	6974	76	for	for	IN
40318	6974	77	,	,	,
40318	6974	78	279	279	CD
40318	6974	79	.	.	.
40318	6974	80	salting	salt	VBG
40318	6974	81	,	,	,
40318	6974	82	283	283	CD
40318	6974	83	.	.	.
40318	6974	84	score	score	NN
40318	6974	85	-	-	HYPH
40318	6974	86	card	card	NN
40318	6974	87	for	for	IN
40318	6974	88	,	,	,
40318	6974	89	287	287	CD
40318	6974	90	.	.	.
40318	6974	91	starter	starter	NN
40318	6974	92	for	for	IN
40318	6974	93	,	,	,
40318	6974	94	279	279	CD
40318	6974	95	.	.	.
40318	6974	96	testing	testing	NN
40318	6974	97	,	,	,
40318	6974	98	Chapter	Chapter	NNP
40318	6974	99	XIX	XIX	NNP
40318	6974	100	,	,	,
40318	6974	101	327	327	CD
40318	6974	102	.	.	.
40318	6975	1	Swiss	swiss	JJ
40318	6975	2	harp	harp	NN
40318	6975	3	,	,	,
40318	6975	4	278	278	CD
40318	6975	5	.	.	.
40318	6976	1	Tests	test	NNS
40318	6976	2	,	,	,
40318	6976	3	acid	acid	NN
40318	6976	4	,	,	,
40318	6976	5	60	60	CD
40318	6976	6	,	,	,
40318	6976	7	61	61	CD
40318	6976	8	.	.	.
40318	6977	1	Babcock	Babcock	NNP
40318	6977	2	,	,	,
40318	6977	3	327	327	CD
40318	6977	4	-	-	SYM
40318	6977	5	334	334	CD
40318	6977	6	.	.	.
40318	6977	7	casein	casein	NNP
40318	6977	8	,	,	,
40318	6977	9	334	334	CD
40318	6977	10	.	.	.
40318	6977	11	curd	curd	NNP
40318	6977	12	,	,	,
40318	6977	13	26	26	CD
40318	6977	14	.	.	.
40318	6977	15	fat	fat	NNP
40318	6977	16	,	,	,
40318	6977	17	327	327	CD
40318	6977	18	.	.	.
40318	6977	19	fermentation	fermentation	NN
40318	6977	20	,	,	,
40318	6977	21	26	26	CD
40318	6977	22	.	.	.
40318	6978	1	Hart	Hart	NNP
40318	6978	2	,	,	,
40318	6978	3	334	334	CD
40318	6978	4	.	.	.
40318	6978	5	hot	hot	JJ
40318	6978	6	-	-	HYPH
40318	6978	7	iron	iron	NN
40318	6978	8	,	,	,
40318	6978	9	201	201	CD
40318	6978	10	.	.	.
40318	6978	11	lactometer	lactometer	NNP
40318	6978	12	,	,	,
40318	6978	13	335	335	CD
40318	6978	14	-	-	SYM
40318	6978	15	337	337	CD
40318	6978	16	.	.	.
40318	6978	17	moisture	moisture	NN
40318	6978	18	in	in	IN
40318	6978	19	cheese	cheese	NN
40318	6978	20	,	,	,
40318	6978	21	337	337	CD
40318	6978	22	-	-	SYM
40318	6978	23	342	342	CD
40318	6978	24	.	.	.
40318	6978	25	rennet	rennet	NN
40318	6978	26	,	,	,
40318	6978	27	62	62	CD
40318	6978	28	.	.	.
40318	6978	29	sediment	sediment	NN
40318	6978	30	,	,	,
40318	6978	31	27	27	CD
40318	6978	32	,	,	,
40318	6978	33	28	28	CD
40318	6978	34	.	.	.
40318	6978	35	solids	solid	NNS
40318	6978	36	not	not	RB
40318	6978	37	fat	fat	JJ
40318	6978	38	,	,	,
40318	6978	39	335	335	CD
40318	6978	40	-	-	SYM
40318	6978	41	337	337	CD
40318	6978	42	.	.	.
40318	6979	1	Troy	Troy	NNP
40318	6979	2	's	's	POS
40318	6979	3	moisture	moisture	NN
40318	6979	4	,	,	,
40318	6979	5	337	337	CD
40318	6979	6	-	-	SYM
40318	6979	7	342	342	CD
40318	6979	8	.	.	.
40318	6980	1	Thom	Thom	NNP
40318	6980	2	,	,	,
40318	6980	3	C.	C.	NNP
40318	6980	4	,	,	,
40318	6980	5	117	117	CD
40318	6980	6	,	,	,
40318	6980	7	154	154	CD
40318	6980	8	,	,	,
40318	6980	9	155	155	CD
40318	6980	10	,	,	,
40318	6980	11	158	158	CD
40318	6980	12	,	,	,
40318	6980	13	372	372	CD
40318	6980	14	.	.	.
40318	6981	1	Thom	Thom	NNP
40318	6981	2	,	,	,
40318	6981	3	C.	C.	NNP
40318	6981	4	,	,	,
40318	6981	5	and	and	CC
40318	6981	6	S.	S.	NNP
40318	6981	7	H.	H.	NNP
40318	6981	8	Ayers	Ayers	NNP
40318	6981	9	,	,	,
40318	6981	10	21	21	CD
40318	6981	11	.	.	.
40318	6982	1	Thom	Thom	NNP
40318	6982	2	,	,	,
40318	6982	3	C.	C.	NNP
40318	6982	4	,	,	,
40318	6982	5	and	and	CC
40318	6982	6	J.	J.	NNP
40318	6982	7	N.	N.	NNP
40318	6982	8	Currie	Currie	NNP
40318	6982	9	,	,	,
40318	6982	10	156	156	CD
40318	6982	11	.	.	.
40318	6983	1	Thom	Thom	NNP
40318	6983	2	,	,	,
40318	6983	3	C.	C.	NNP
40318	6983	4	,	,	,
40318	6983	5	J.	J.	NNP
40318	6983	6	N.	N.	NNP
40318	6983	7	Currie	Currie	NNP
40318	6983	8	,	,	,
40318	6983	9	and	and	CC
40318	6983	10	K.	K.	NNP
40318	6983	11	J.	J.	NNP
40318	6983	12	Matheson	Matheson	NNP
40318	6983	13	,	,	,
40318	6983	14	116	116	CD
40318	6983	15	,	,	,
40318	6983	16	152	152	CD
40318	6983	17	.	.	.
40318	6984	1	Thom	Thom	NNP
40318	6984	2	,	,	,
40318	6984	3	C.	C.	NNP
40318	6984	4	,	,	,
40318	6984	5	and	and	CC
40318	6984	6	K.	K.	NNP
40318	6984	7	J.	J.	NNP
40318	6984	8	Matheson	Matheson	NNP
40318	6984	9	,	,	,
40318	6984	10	149	149	CD
40318	6984	11	.	.	.
40318	6985	1	Tinfoil	Tinfoil	NNP
40318	6985	2	wrapping	wrapping	NN
40318	6985	3	,	,	,
40318	6985	4	145	145	CD
40318	6985	5	.	.	.
40318	6986	1	Todd	Todd	NNP
40318	6986	2	,	,	,
40318	6986	3	A.	a.	NN
40318	6986	4	,	,	,
40318	6986	5	and	and	CC
40318	6986	6	E.	E.	NNP
40318	6986	7	C.	C.	NNP
40318	6986	8	V.	V.	NNP
40318	6986	9	Cornish	Cornish	NNP
40318	6986	10	,	,	,
40318	6986	11	29	29	CD
40318	6986	12	.	.	.
40318	6987	1	Tolstrup	Tolstrup	NNP
40318	6987	2	,	,	,
40318	6987	3	R.	R.	NNP
40318	6987	4	M.	M.	NNP
40318	6987	5	,	,	,
40318	6987	6	91	91	CD
40318	6987	7	.	.	.
40318	6988	1	Trappist	Trappist	NNP
40318	6988	2	,	,	,
40318	6988	3	169	169	CD
40318	6988	4	.	.	.
40318	6989	1	Trier	trier	NN
40318	6989	2	,	,	,
40318	6989	3	272	272	CD
40318	6989	4	.	.	.
40318	6990	1	Troy	Troy	NNP
40318	6990	2	,	,	,
40318	6990	3	H.	H.	NNP
40318	6990	4	C.	C.	NNP
40318	6990	5	,	,	,
40318	6990	6	337	337	CD
40318	6990	7	.	.	.
40318	6991	1	Trypsin	Trypsin	NNP
40318	6991	2	,	,	,
40318	6991	3	30	30	CD
40318	6991	4	.	.	.
40318	6992	1	Twins	twin	NNS
40318	6992	2	,	,	,
40318	6992	3	230	230	CD
40318	6992	4	.	.	.
40318	6993	1	Tyrein	Tyrein	NNP
40318	6993	2	,	,	,
40318	6993	3	35	35	CD
40318	6993	4	.	.	.
40318	6994	1	U.	U.	NNP
40318	6994	2	S.	S.	NNP
40318	6994	3	Census	Census	NNP
40318	6994	4	Report	Report	NNP
40318	6994	5	,	,	,
40318	6994	6	quoted	quote	VBN
40318	6994	7	,	,	,
40318	6994	8	317	317	CD
40318	6994	9	,	,	,
40318	6994	10	318	318	CD
40318	6994	11	to	to	IN
40318	6994	12	322	322	CD
40318	6994	13	.	.	.
40318	6995	1	U.	U.	NNP
40318	6995	2	S.	S.	NNP
40318	6995	3	Dept	Dept	NNP
40318	6995	4	.	.	.
40318	6996	1	Agr	agr	RB
40318	6996	2	.	.	.
40318	6997	1	Yearbooks	Yearbooks	NNP
40318	6997	2	,	,	,
40318	6997	3	quoted	quote	VBN
40318	6997	4	,	,	,
40318	6997	5	326	326	CD
40318	6997	6	.	.	.
40318	6998	1	U.	U.	NNP
40318	6998	2	S.	S.	NNP
40318	6998	3	Treasury	Treasury	NNP
40318	6998	4	Dept	Dept	NNP
40318	6998	5	.	.	.
40318	6999	1	Hygienic	Hygienic	NNP
40318	6999	2	Laboratory	Laboratory	NNP
40318	6999	3	Bulletin	Bulletin	NNP
40318	6999	4	,	,	,
40318	6999	5	22	22	CD
40318	6999	6	.	.	.
40318	7000	1	Utensils	Utensils	NNP
40318	7000	2	,	,	,
40318	7000	3	24	24	CD
40318	7000	4	.	.	.
40318	7001	1	Valerianic	valerianic	JJ
40318	7001	2	acid	acid	NN
40318	7001	3	in	in	IN
40318	7001	4	cheese	cheese	NN
40318	7001	5	,	,	,
40318	7001	6	136	136	CD
40318	7001	7	.	.	.
40318	7002	1	Van	Van	NNP
40318	7002	2	Dam	Dam	NNP
40318	7002	3	,	,	,
40318	7002	4	W.	W.	NNP
40318	7002	5	,	,	,
40318	7002	6	29	29	CD
40318	7002	7	,	,	,
40318	7002	8	36	36	CD
40318	7002	9	,	,	,
40318	7002	10	39	39	CD
40318	7002	11	.	.	.
40318	7003	1	Van	Van	NNP
40318	7003	2	Eyck	Eyck	NNP
40318	7003	3	Machine	Machine	NNP
40318	7003	4	Co.	Co.	NNP
40318	7003	5	,	,	,
40318	7003	6	98	98	CD
40318	7003	7	.	.	.
40318	7004	1	Van	Van	NNP
40318	7004	2	Herwerden	Herwerden	NNP
40318	7004	3	,	,	,
40318	7004	4	M.	M.	NNP
40318	7004	5	,	,	,
40318	7004	6	36	36	CD
40318	7004	7	,	,	,
40318	7004	8	39	39	CD
40318	7004	9	.	.	.
40318	7005	1	Van	Van	NNP
40318	7005	2	Slyke	Slyke	NNP
40318	7005	3	,	,	,
40318	7005	4	L.	L.	NNP
40318	7005	5	L.	L.	NNP
40318	7005	6	,	,	,
40318	7005	7	8	8	CD
40318	7005	8	,	,	,
40318	7005	9	223	223	CD
40318	7005	10	,	,	,
40318	7005	11	224	224	CD
40318	7005	12	,	,	,
40318	7005	13	225	225	CD
40318	7005	14	,	,	,
40318	7005	15	251	251	CD
40318	7005	16	,	,	,
40318	7005	17	257	257	CD
40318	7005	18	,	,	,
40318	7005	19	262	262	CD
40318	7005	20	.	.	.
40318	7006	1	Van	Van	NNP
40318	7006	2	Slyke	Slyke	NNP
40318	7006	3	,	,	,
40318	7006	4	L.	L.	NNP
40318	7006	5	L.	L.	NNP
40318	7006	6	,	,	,
40318	7006	7	and	and	CC
40318	7006	8	A.	A.	NNP
40318	7006	9	W.	W.	NNP
40318	7006	10	Bosworth	Bosworth	NNP
40318	7006	11	,	,	,
40318	7006	12	9	9	CD
40318	7006	13	,	,	,
40318	7006	14	36	36	CD
40318	7006	15	,	,	,
40318	7006	16	39	39	CD
40318	7006	17	,	,	,
40318	7006	18	40	40	CD
40318	7006	19	,	,	,
40318	7006	20	249	249	CD
40318	7006	21	.	.	.
40318	7007	1	Van	Van	NNP
40318	7007	2	Slyke	Slyke	NNP
40318	7007	3	,	,	,
40318	7007	4	L.	L.	NNP
40318	7007	5	L.	L.	NNP
40318	7007	6	,	,	,
40318	7007	7	and	and	CC
40318	7007	8	D.	D.	NNP
40318	7007	9	D.	D.	NNP
40318	7007	10	Van	Van	NNP
40318	7007	11	Slyke	Slyke	NNP
40318	7007	12	,	,	,
40318	7007	13	33	33	CD
40318	7007	14	.	.	.
40318	7008	1	Van	Van	NNP
40318	7008	2	Slyke	Slyke	NNP
40318	7008	3	,	,	,
40318	7008	4	L.	L.	NNP
40318	7008	5	L.	L.	NNP
40318	7008	6	,	,	,
40318	7008	7	and	and	CC
40318	7008	8	E.	E.	NNP
40318	7008	9	B.	B.	NNP
40318	7008	10	Hart	Hart	NNP
40318	7008	11	,	,	,
40318	7008	12	38	38	CD
40318	7008	13	,	,	,
40318	7008	14	40	40	CD
40318	7008	15	,	,	,
40318	7008	16	91	91	CD
40318	7008	17	,	,	,
40318	7008	18	201	201	CD
40318	7008	19	,	,	,
40318	7008	20	249	249	CD
40318	7008	21	,	,	,
40318	7008	22	256	256	CD
40318	7008	23	.	.	.
40318	7009	1	Van	Van	NNP
40318	7009	2	Slyke	Slyke	NNP
40318	7009	3	,	,	,
40318	7009	4	L.	L.	NNP
40318	7009	5	L.	L.	NNP
40318	7009	6	,	,	,
40318	7009	7	and	and	CC
40318	7009	8	C.	C.	NNP
40318	7009	9	A.	A.	NNP
40318	7009	10	Publow	Publow	NNP
40318	7009	11	,	,	,
40318	7009	12	310	310	CD
40318	7009	13	.	.	.
40318	7010	1	Van	Van	NNP
40318	7010	2	Slyke	Slyke	NNP
40318	7010	3	,	,	,
40318	7010	4	L.	L.	NNP
40318	7010	5	L.	L.	NNP
40318	7010	6	,	,	,
40318	7010	7	and	and	CC
40318	7010	8	O.	O.	NNP
40318	7011	1	B.	B.	NNP
40318	7012	1	Winter	winter	NN
40318	7012	2	,	,	,
40318	7012	3	249	249	CD
40318	7012	4	.	.	.
40318	7013	1	Vat	Vat	NNP
40318	7013	2	,	,	,
40318	7013	3	190	190	CD
40318	7013	4	.	.	.
40318	7014	1	Vermont	Vermont	NNP
40318	7014	2	Exp	Exp	NNP
40318	7014	3	.	.	.
40318	7015	1	Sta	Sta	NNP
40318	7015	2	.	.	.
40318	7016	1	Rept	Rept	NNP
40318	7016	2	.	.	NNP
40318	7016	3	,	,	,
40318	7016	4	7	7	CD
40318	7016	5	.	.	.
40318	7017	1	Victor	victor	NN
40318	7017	2	curd	curd	NN
40318	7017	3	mill	mill	NN
40318	7017	4	,	,	,
40318	7017	5	208	208	CD
40318	7017	6	.	.	.
40318	7018	1	Ward	Ward	NNP
40318	7018	2	,	,	,
40318	7018	3	A.	A.	NNP
40318	7018	4	R.	R.	NNP
40318	7018	5	,	,	,
40318	7018	6	217	217	CD
40318	7018	7	.	.	.
40318	7019	1	Washed	washed	JJ
40318	7019	2	curd	curd	NN
40318	7019	3	process	process	NN
40318	7019	4	,	,	,
40318	7019	5	236	236	CD
40318	7019	6	.	.	.
40318	7020	1	Water	water	NN
40318	7020	2	in	in	IN
40318	7020	3	milk	milk	NN
40318	7020	4	,	,	,
40318	7020	5	8	8	CD
40318	7020	6	.	.	.
40318	7021	1	Welsh	Welsh	NNP
40318	7021	2	rabbit	rabbit	NN
40318	7021	3	,	,	,
40318	7021	4	377	377	CD
40318	7021	5	.	.	.
40318	7022	1	Wensleydale	Wensleydale	NNP
40318	7022	2	,	,	,
40318	7022	3	184	184	CD
40318	7022	4	.	.	.
40318	7023	1	Whey	whey	UH
40318	7023	2	,	,	,
40318	7023	3	222	222	CD
40318	7023	4	.	.	.
40318	7024	1	Whey	whey	JJ
40318	7024	2	butter	butter	NN
40318	7024	3	,	,	,
40318	7024	4	295	295	CD
40318	7024	5	.	.	.
40318	7025	1	Whey	whey	NN
40318	7025	2	cheese	cheese	NN
40318	7025	3	,	,	,
40318	7025	4	85	85	CD
40318	7025	5	,	,	,
40318	7025	6	295	295	CD
40318	7025	7	.	.	.
40318	7026	1	Whey	Whey	NNP
40318	7026	2	siphon	siphon	NNP
40318	7026	3	,	,	,
40318	7026	4	202	202	CD
40318	7026	5	.	.	.
40318	7027	1	Whey	whey	NN
40318	7027	2	strainer	strainer	NN
40318	7027	3	,	,	,
40318	7027	4	202	202	CD
40318	7027	5	,	,	,
40318	7027	6	203	203	CD
40318	7027	7	.	.	.
40318	7028	1	Whey	whey	VB
40318	7028	2	tank	tank	NN
40318	7028	3	,	,	,
40318	7028	4	301	301	CD
40318	7028	5	,	,	,
40318	7028	6	303	303	CD
40318	7028	7	.	.	.
40318	7029	1	White	white	JJ
40318	7029	2	cheese	cheese	NN
40318	7029	3	,	,	,
40318	7029	4	109	109	CD
40318	7029	5	.	.	.
40318	7030	1	Williams	Williams	NNP
40318	7030	2	,	,	,
40318	7030	3	Jesse	Jesse	NNP
40318	7030	4	,	,	,
40318	7030	5	313	313	CD
40318	7030	6	.	.	.
40318	7031	1	Wilson	Wilson	NNP
40318	7031	2	hoop	hoop	NNP
40318	7031	3	,	,	,
40318	7031	4	212	212	CD
40318	7031	5	.	.	.
40318	7032	1	Wing	wing	NN
40318	7032	2	,	,	,
40318	7032	3	Lois	Lois	NNP
40318	7032	4	W.	W.	NNP
40318	7032	5	,	,	,
40318	7032	6	25	25	CD
40318	7032	7	.	.	.
40318	7033	1	Wisconsin	Wisconsin	NNP
40318	7033	2	Agr	Agr	NNP
40318	7033	3	.	.	.
40318	7034	1	Law	Law	NNP
40318	7034	2	,	,	,
40318	7034	3	13	13	CD
40318	7034	4	,	,	,
40318	7034	5	347	347	CD
40318	7034	6	.	.	.
40318	7035	1	Wisconsin	Wisconsin	NNP
40318	7035	2	curd	curd	NN
40318	7035	3	test	test	NN
40318	7035	4	,	,	,
40318	7035	5	26	26	CD
40318	7035	6	.	.	.
40318	7036	1	Wisconsin	Wisconsin	NNP
40318	7036	2	pasteurized	pasteurize	VBD
40318	7036	3	Cheddar	Cheddar	NNP
40318	7036	4	,	,	,
40318	7036	5	229	229	CD
40318	7036	6	.	.	.
40318	7037	1	Wisconsin	Wisconsin	NNP
40318	7037	2	Sta	Sta	NNP
40318	7037	3	.	.	.
40318	7038	1	Bul	Bul	NNP
40318	7038	2	.	.	NNP
40318	7038	3	,	,	,
40318	7038	4	quoted	quote	VBN
40318	7038	5	,	,	,
40318	7038	6	7	7	CD
40318	7038	7	,	,	,
40318	7038	8	8	8	CD
40318	7038	9	,	,	,
40318	7038	10	10	10	CD
40318	7038	11	,	,	,
40318	7038	12	26	26	CD
40318	7038	13	,	,	,
40318	7038	14	251	251	CD
40318	7038	15	,	,	,
40318	7038	16	253	253	CD
40318	7038	17	.	.	.
40318	7039	1	Working	work	VBG
40318	7039	2	of	of	IN
40318	7039	3	curd	curd	NNP
40318	7039	4	,	,	,
40318	7039	5	102	102	CD
40318	7039	6	,	,	,
40318	7039	7	135	135	CD
40318	7039	8	.	.	.
40318	7040	1	Wuethrich	Wuethrich	NNP
40318	7040	2	,	,	,
40318	7040	3	F.	F.	NNP
40318	7040	4	,	,	,
40318	7040	5	165	165	CD
40318	7040	6	.	.	.
40318	7041	1	Yeasts	yeast	NNS
40318	7041	2	,	,	,
40318	7041	3	21	21	CD
40318	7041	4	.	.	.
40318	7042	1	Yield	yield	NN
40318	7042	2	of	of	IN
40318	7042	3	,	,	,
40318	7042	4	Brick	Brick	NNP
40318	7042	5	,	,	,
40318	7042	6	169	169	CD
40318	7042	7	.	.	.
40318	7043	1	Camembert	Camembert	NNP
40318	7043	2	,	,	,
40318	7043	3	130	130	CD
40318	7043	4	.	.	.
40318	7044	1	Cheddar	Cheddar	NNP
40318	7044	2	,	,	,
40318	7044	3	226	226	CD
40318	7044	4	.	.	.
40318	7045	1	Limburger	Limburger	NNP
40318	7045	2	,	,	,
40318	7045	3	146	146	CD
40318	7045	4	.	.	.
40318	7046	1	Neufchâtel	Neufchâtel	NNP
40318	7046	2	(	(	-LRB-
40318	7046	3	whole	whole	JJ
40318	7046	4	milk	milk	NN
40318	7046	5	)	)	-RRB-
40318	7046	6	,	,	,
40318	7046	7	107	107	CD
40318	7046	8	.	.	.
40318	7047	1	Swiss	Swiss	NNP
40318	7047	2	,	,	,
40318	7047	3	287	287	CD
40318	7047	4	.	.	.
40318	7048	1	Young	Young	NNP
40318	7048	2	America	America	NNP
40318	7048	3	,	,	,
40318	7048	4	230	230	CD
40318	7048	5	.	.	.
40318	7049	1	Zumkehr	Zumkehr	NNP
40318	7049	2	,	,	,
40318	7049	3	P.	P.	NNP
40318	7049	4	139	139	CD
40318	7049	5	.	.	.
40318	7050	1	*	*	NFP
40318	7050	2	*	*	NFP
40318	7050	3	*	*	NFP
40318	7050	4	*	*	NFP
40318	7050	5	*	*	NFP
40318	7050	6	The	the	DT
40318	7050	7	following	follow	VBG
40318	7050	8	pages	page	NNS
40318	7050	9	contain	contain	VBP
40318	7050	10	advertisements	advertisement	NNS
40318	7050	11	of	of	IN
40318	7050	12	a	a	DT
40318	7050	13	few	few	JJ
40318	7050	14	of	of	IN
40318	7050	15	the	the	DT
40318	7050	16	Macmillan	Macmillan	NNP
40318	7050	17	books	book	NNS
40318	7050	18	on	on	IN
40318	7050	19	kindred	kindred	JJ
40318	7050	20	subjects	subject	NNS
40318	7050	21	THE	the	DT
40318	7050	22	RURAL	RURAL	NNP
40318	7050	23	TEXT	text	NN
40318	7050	24	-	-	HYPH
40318	7050	25	BOOK	BOOK	NNP
40318	7050	26	SERIES	serie	NNS
40318	7050	27	EDITED	edit	VBN
40318	7050	28	BY	by	IN
40318	7050	29	L.	L.	NNP
40318	7050	30	H.	H.	NNP
40318	7050	31	BAILEY	BAILEY	NNP
40318	7050	32	Butter	Butter	NNP
40318	7050	33	BY	BY	NNP
40318	7050	34	E.	E.	NNP
40318	7050	35	S.	S.	NNP
40318	7050	36	GUTHRIE	GUTHRIE	NNP
40318	7050	37	Professor	Professor	NNP
40318	7050	38	in	in	IN
40318	7050	39	the	the	DT
40318	7050	40	Dairy	Dairy	NNP
40318	7050	41	Department	Department	NNP
40318	7050	42	,	,	,
40318	7050	43	New	New	NNP
40318	7050	44	York	York	NNP
40318	7050	45	State	State	NNP
40318	7050	46	College	College	NNP
40318	7050	47	of	of	IN
40318	7050	48	Agriculture	Agriculture	NNP
40318	7050	49	,	,	,
40318	7050	50	Cornell	Cornell	NNP
40318	7050	51	University	University	NNP
40318	7050	52	A	a	DT
40318	7050	53	practical	practical	JJ
40318	7050	54	discussion	discussion	NN
40318	7050	55	of	of	IN
40318	7050	56	the	the	DT
40318	7050	57	general	general	JJ
40318	7050	58	characteristics	characteristic	NNS
40318	7050	59	of	of	IN
40318	7050	60	butter	butter	NN
40318	7050	61	,	,	,
40318	7050	62	and	and	CC
40318	7050	63	of	of	IN
40318	7050	64	all	all	DT
40318	7050	65	of	of	IN
40318	7050	66	the	the	DT
40318	7050	67	problems	problem	NNS
40318	7050	68	connected	connect	VBN
40318	7050	69	with	with	IN
40318	7050	70	its	-PRON-	PRP$
40318	7050	71	manufacture	manufacture	NN
40318	7050	72	and	and	CC
40318	7050	73	marketing	marketing	NN
40318	7050	74	,	,	,
40318	7050	75	together	together	RB
40318	7050	76	with	with	IN
40318	7050	77	a	a	DT
40318	7050	78	brief	brief	JJ
40318	7050	79	history	history	NN
40318	7050	80	of	of	IN
40318	7050	81	the	the	DT
40318	7050	82	product	product	NN
40318	7050	83	.	.	.
40318	7051	1	Among	among	IN
40318	7051	2	the	the	DT
40318	7051	3	topics	topic	NNS
40318	7051	4	considered	consider	VBN
40318	7051	5	are	be	VBP
40318	7051	6	the	the	DT
40318	7051	7	history	history	NN
40318	7051	8	of	of	IN
40318	7051	9	butter	butter	NN
40318	7051	10	;	;	:
40318	7051	11	composition	composition	NN
40318	7051	12	and	and	CC
40318	7051	13	food	food	NN
40318	7051	14	value	value	NN
40318	7051	15	of	of	IN
40318	7051	16	butter	butter	NN
40318	7051	17	;	;	:
40318	7051	18	cleansing	cleansing	NN
40318	7051	19	and	and	CC
40318	7051	20	care	care	NN
40318	7051	21	of	of	IN
40318	7051	22	dairy	dairy	NN
40318	7051	23	utensils	utensil	NNS
40318	7051	24	;	;	:
40318	7051	25	care	care	NN
40318	7051	26	of	of	IN
40318	7051	27	milk	milk	NN
40318	7051	28	and	and	CC
40318	7051	29	cream	cream	NN
40318	7051	30	;	;	:
40318	7051	31	cream	cream	NN
40318	7051	32	separation	separation	NN
40318	7051	33	;	;	,
40318	7051	34	grading	grade	VBG
40318	7051	35	milk	milk	NN
40318	7051	36	and	and	CC
40318	7051	37	cream	cream	NN
40318	7051	38	and	and	CC
40318	7051	39	neutralizing	neutralize	VBG
40318	7051	40	acidity	acidity	NN
40318	7051	41	;	;	,
40318	7051	42	pasteurization	pasteurization	NN
40318	7051	43	;	;	:
40318	7051	44	cream	cream	NN
40318	7051	45	ripening	ripen	VBG
40318	7051	46	;	;	:
40318	7051	47	churning	churning	NN
40318	7051	48	,	,	,
40318	7051	49	washing	wash	VBG
40318	7051	50	,	,	,
40318	7051	51	salting	salt	VBG
40318	7051	52	and	and	CC
40318	7051	53	packing	pack	VBG
40318	7051	54	butter	butter	NN
40318	7051	55	;	;	:
40318	7051	56	flavors	flavor	NNS
40318	7051	57	of	of	IN
40318	7051	58	butter	butter	NN
40318	7051	59	;	;	:
40318	7051	60	storage	storage	NN
40318	7051	61	of	of	IN
40318	7051	62	butter	butter	NN
40318	7051	63	;	;	,
40318	7051	64	marketing	marketing	NN
40318	7051	65	;	;	:
40318	7051	66	whey	whey	NN
40318	7051	67	butter	butter	NN
40318	7051	68	,	,	,
40318	7051	69	renovated	renovate	VBD
40318	7051	70	and	and	CC
40318	7051	71	ladled	ladled	JJ
40318	7051	72	butter	butter	NN
40318	7051	73	;	;	:
40318	7051	74	margarine	margarine	NN
40318	7051	75	,	,	,
40318	7051	76	and	and	CC
40318	7051	77	testing	testing	NN
40318	7051	78	.	.	.
40318	7052	1	THE	the	DT
40318	7052	2	MACMILLAN	MACMILLAN	NNP
40318	7052	3	COMPANY	COMPANY	NNP
40318	7052	4	Publishers	Publishers	NNP
40318	7052	5	64	64	CD
40318	7052	6	-	-	SYM
40318	7052	7	66	66	CD
40318	7052	8	Fifth	Fifth	NNP
40318	7052	9	Avenue	Avenue	NNP
40318	7052	10	New	New	NNP
40318	7052	11	York	York	NNP
40318	7052	12	A	A	NNP
40318	7052	13	Manual	Manual	NNP
40318	7052	14	of	of	IN
40318	7052	15	Milk	Milk	NNP
40318	7052	16	Products	Products	NNPS
40318	7052	17	BY	by	IN
40318	7052	18	W.	W.	NNP
40318	7052	19	A.	A.	NNP
40318	7052	20	STOCKING	STOCKING	NNP
40318	7052	21	,	,	,
40318	7052	22	JR	JR	NNP
40318	7052	23	.	.	.
40318	7053	1	Professor	Professor	NNP
40318	7053	2	of	of	IN
40318	7053	3	Dairy	Dairy	NNP
40318	7053	4	Bacteriology	Bacteriology	NNP
40318	7053	5	in	in	IN
40318	7053	6	the	the	DT
40318	7053	7	New	New	NNP
40318	7053	8	York	York	NNP
40318	7053	9	State	State	NNP
40318	7053	10	College	College	NNP
40318	7053	11	of	of	IN
40318	7053	12	Agriculture	Agriculture	NNP
40318	7053	13	at	at	IN
40318	7053	14	Cornell	Cornell	NNP
40318	7053	15	University	University	NNP
40318	7053	16	_	_	NNP
40318	7053	17	$	$	$
40318	7053	18	2.00	2.00	CD
40318	7053	19	_	_	IN
40318	7053	20	This	this	DT
40318	7053	21	is	be	VBZ
40318	7053	22	the	the	DT
40318	7053	23	most	most	RBS
40318	7053	24	recent	recent	JJ
40318	7053	25	addition	addition	NN
40318	7053	26	to	to	IN
40318	7053	27	the	the	DT
40318	7053	28	Rural	Rural	NNP
40318	7053	29	Manual	Manual	NNP
40318	7053	30	Series	Series	NNP
40318	7053	31	under	under	IN
40318	7053	32	the	the	DT
40318	7053	33	editorship	editorship	NN
40318	7053	34	of	of	IN
40318	7053	35	L.	L.	NNP
40318	7053	36	H.	H.	NNP
40318	7053	37	Bailey	Bailey	NNP
40318	7053	38	.	.	.
40318	7054	1	The	the	DT
40318	7054	2	work	work	NN
40318	7054	3	is	be	VBZ
40318	7054	4	intended	intend	VBN
40318	7054	5	to	to	TO
40318	7054	6	serve	serve	VB
40318	7054	7	as	as	IN
40318	7054	8	a	a	DT
40318	7054	9	reference	reference	NN
40318	7054	10	book	book	NN
40318	7054	11	covering	cover	VBG
40318	7054	12	the	the	DT
40318	7054	13	entire	entire	JJ
40318	7054	14	subject	subject	NN
40318	7054	15	of	of	IN
40318	7054	16	milk	milk	NN
40318	7054	17	and	and	CC
40318	7054	18	its	-PRON-	PRP$
40318	7054	19	products	product	NNS
40318	7054	20	.	.	.
40318	7055	1	There	there	EX
40318	7055	2	are	be	VBP
40318	7055	3	chapters	chapter	NNS
40318	7055	4	on	on	IN
40318	7055	5	The	the	DT
40318	7055	6	Chemical	Chemical	NNP
40318	7055	7	Composition	Composition	NNP
40318	7055	8	of	of	IN
40318	7055	9	Milk	Milk	NNP
40318	7055	10	,	,	,
40318	7055	11	The	the	DT
40318	7055	12	Factors	factor	NNS
40318	7055	13	Which	which	WDT
40318	7055	14	Influence	influence	VBP
40318	7055	15	Its	-PRON-	PRP$
40318	7055	16	Composition	composition	NN
40318	7055	17	,	,	,
40318	7055	18	Physical	Physical	NNP
40318	7055	19	Properties	Properties	NNPS
40318	7055	20	,	,	,
40318	7055	21	The	the	DT
40318	7055	22	Various	various	JJ
40318	7055	23	Tests	Tests	NNPS
40318	7055	24	Used	use	VBN
40318	7055	25	in	in	IN
40318	7055	26	the	the	DT
40318	7055	27	Study	Study	NNP
40318	7055	28	of	of	IN
40318	7055	29	Milk	Milk	NNP
40318	7055	30	,	,	,
40318	7055	31	The	the	DT
40318	7055	32	Production	Production	NNP
40318	7055	33	and	and	CC
40318	7055	34	Handling	handling	NN
40318	7055	35	of	of	IN
40318	7055	36	Milk	milk	NN
40318	7055	37	,	,	,
40318	7055	38	Butter	Butter	NNP
40318	7055	39	Making	Making	NNP
40318	7055	40	,	,	,
40318	7055	41	The	the	DT
40318	7055	42	Cream	Cream	NNP
40318	7055	43	Supply	Supply	NNP
40318	7055	44	,	,	,
40318	7055	45	Butter	Butter	NNP
40318	7055	46	Making	make	VBG
40318	7055	47	on	on	IN
40318	7055	48	the	the	DT
40318	7055	49	Farm	Farm	NNP
40318	7055	50	,	,	,
40318	7055	51	Cheese	Cheese	NNP
40318	7055	52	Making	Making	NNP
40318	7055	53	,	,	,
40318	7055	54	and	and	CC
40318	7055	55	the	the	DT
40318	7055	56	Bacteriology	Bacteriology	NNP
40318	7055	57	of	of	IN
40318	7055	58	Dairy	Dairy	NNP
40318	7055	59	Products	Products	NNPS
40318	7055	60	.	.	.
40318	7056	1	THE	the	DT
40318	7056	2	MACMILLAN	MACMILLAN	NNP
40318	7056	3	COMPANY	COMPANY	NNP
40318	7056	4	Publishers	Publishers	NNP
40318	7056	5	64	64	CD
40318	7056	6	-	-	SYM
40318	7056	7	66	66	CD
40318	7056	8	Fifth	Fifth	NNP
40318	7056	9	Avenue	Avenue	NNP
40318	7056	10	New	New	NNP
40318	7056	11	York	York	NNP
40318	7056	12	The	the	DT
40318	7056	13	Modern	modern	JJ
40318	7056	14	Milk	milk	NN
40318	7056	15	Problem	problem	NN
40318	7056	16	BY	by	IN
40318	7056	17	J.	J.	NNP
40318	7056	18	SCOTT	SCOTT	NNP
40318	7056	19	MACNUTT	MACNUTT	NNP
40318	7056	20	Lecturer	Lecturer	NNP
40318	7056	21	on	on	IN
40318	7056	22	Public	Public	NNP
40318	7056	23	Health	Health	NNP
40318	7056	24	Service	Service	NNP
40318	7056	25	in	in	IN
40318	7056	26	the	the	DT
40318	7056	27	Massachusetts	Massachusetts	NNP
40318	7056	28	Institute	Institute	NNP
40318	7056	29	of	of	IN
40318	7056	30	Technology	Technology	NNP
40318	7056	31	_	_	NNP
40318	7056	32	With	with	IN
40318	7056	33	16	16	CD
40318	7056	34	plates	plate	NNS
40318	7056	35	and	and	CC
40318	7056	36	22	22	CD
40318	7056	37	illustrations	illustration	NNS
40318	7056	38	.	.	.
40318	7057	1	Cloth	cloth	NN
40318	7057	2	,	,	,
40318	7057	3	12mo	12mo	JJ
40318	7057	4	,	,	,
40318	7057	5	$	$	$
40318	7057	6	2.00	2.00	CD
40318	7057	7	_	_	NNP
40318	7057	8	Notwithstanding	Notwithstanding	NNP
40318	7057	9	the	the	DT
40318	7057	10	fact	fact	NN
40318	7057	11	that	that	IN
40318	7057	12	the	the	DT
40318	7057	13	milk	milk	NN
40318	7057	14	problem	problem	NN
40318	7057	15	is	be	VBZ
40318	7057	16	constantly	constantly	RB
40318	7057	17	growing	grow	VBG
40318	7057	18	more	more	JJR
40318	7057	19	acute	acute	JJ
40318	7057	20	in	in	IN
40318	7057	21	many	many	JJ
40318	7057	22	parts	part	NNS
40318	7057	23	of	of	IN
40318	7057	24	the	the	DT
40318	7057	25	United	United	NNP
40318	7057	26	States	States	NNP
40318	7057	27	,	,	,
40318	7057	28	no	no	DT
40318	7057	29	book	book	NN
40318	7057	30	has	have	VBZ
40318	7057	31	thus	thus	RB
40318	7057	32	far	far	RB
40318	7057	33	appeared	appear	VBN
40318	7057	34	treating	treat	VBG
40318	7057	35	,	,	,
40318	7057	36	in	in	IN
40318	7057	37	a	a	DT
40318	7057	38	brief	brief	JJ
40318	7057	39	space	space	NN
40318	7057	40	,	,	,
40318	7057	41	its	-PRON-	PRP$
40318	7057	42	main	main	JJ
40318	7057	43	aspects	aspect	NNS
40318	7057	44	and	and	CC
40318	7057	45	stressing	stress	VBG
40318	7057	46	the	the	DT
40318	7057	47	practical	practical	JJ
40318	7057	48	and	and	CC
40318	7057	49	economic	economic	JJ
40318	7057	50	as	as	RB
40318	7057	51	well	well	RB
40318	7057	52	as	as	IN
40318	7057	53	the	the	DT
40318	7057	54	sanitary	sanitary	JJ
40318	7057	55	factors	factor	NNS
40318	7057	56	involved	involve	VBN
40318	7057	57	.	.	.
40318	7058	1	The	the	DT
40318	7058	2	present	present	JJ
40318	7058	3	volume	volume	NN
40318	7058	4	is	be	VBZ
40318	7058	5	designed	design	VBN
40318	7058	6	to	to	TO
40318	7058	7	fill	fill	VB
40318	7058	8	this	this	DT
40318	7058	9	obvious	obvious	JJ
40318	7058	10	need	need	NN
40318	7058	11	by	by	IN
40318	7058	12	providing	provide	VBG
40318	7058	13	a	a	DT
40318	7058	14	convenient	convenient	JJ
40318	7058	15	survey	survey	NN
40318	7058	16	of	of	IN
40318	7058	17	a	a	DT
40318	7058	18	perplexing	perplexing	JJ
40318	7058	19	subject	subject	NN
40318	7058	20	--	--	:
40318	7058	21	not	not	RB
40318	7058	22	merely	merely	RB
40318	7058	23	for	for	IN
40318	7058	24	health	health	NN
40318	7058	25	officials	official	NNS
40318	7058	26	and	and	CC
40318	7058	27	milk	milk	NN
40318	7058	28	inspectors	inspector	NNS
40318	7058	29	,	,	,
40318	7058	30	but	but	CC
40318	7058	31	also	also	RB
40318	7058	32	for	for	IN
40318	7058	33	dairy	dairy	NN
40318	7058	34	-	-	HYPH
40318	7058	35	men	man	NNS
40318	7058	36	and	and	CC
40318	7058	37	city	city	NN
40318	7058	38	milk	milk	NN
40318	7058	39	dealers	dealer	NNS
40318	7058	40	,	,	,
40318	7058	41	agricultural	agricultural	JJ
40318	7058	42	authorities	authority	NNS
40318	7058	43	,	,	,
40318	7058	44	legislators	legislator	NNS
40318	7058	45	charged	charge	VBN
40318	7058	46	with	with	IN
40318	7058	47	the	the	DT
40318	7058	48	framing	framing	NN
40318	7058	49	of	of	IN
40318	7058	50	milk	milk	NN
40318	7058	51	laws	law	NNS
40318	7058	52	,	,	,
40318	7058	53	inquiring	inquire	VBG
40318	7058	54	consumers	consumer	NNS
40318	7058	55	and	and	CC
40318	7058	56	members	member	NNS
40318	7058	57	of	of	IN
40318	7058	58	organizations	organization	NNS
40318	7058	59	engaged	engage	VBN
40318	7058	60	in	in	IN
40318	7058	61	efforts	effort	NNS
40318	7058	62	to	to	TO
40318	7058	63	secure	secure	VB
40318	7058	64	better	well	JJR
40318	7058	65	milk	milk	NN
40318	7058	66	supplies	supply	NNS
40318	7058	67	,	,	,
40318	7058	68	physicians	physician	NNS
40318	7058	69	,	,	,
40318	7058	70	and	and	CC
40318	7058	71	all	all	DT
40318	7058	72	others	other	NNS
40318	7058	73	who	who	WP
40318	7058	74	are	be	VBP
40318	7058	75	interested	interested	JJ
40318	7058	76	in	in	IN
40318	7058	77	the	the	DT
40318	7058	78	understanding	understanding	NN
40318	7058	79	and	and	CC
40318	7058	80	solution	solution	NN
40318	7058	81	of	of	IN
40318	7058	82	the	the	DT
40318	7058	83	milk	milk	NN
40318	7058	84	problem	problem	NN
40318	7058	85	.	.	.
40318	7059	1	The	the	DT
40318	7059	2	entire	entire	JJ
40318	7059	3	work	work	NN
40318	7059	4	is	be	VBZ
40318	7059	5	essentially	essentially	RB
40318	7059	6	practical	practical	JJ
40318	7059	7	and	and	CC
40318	7059	8	valuable	valuable	JJ
40318	7059	9	as	as	IN
40318	7059	10	a	a	DT
40318	7059	11	constant	constant	JJ
40318	7059	12	reference	reference	NN
40318	7059	13	.	.	.
40318	7060	1	THE	the	DT
40318	7060	2	MACMILLAN	MACMILLAN	NNP
40318	7060	3	COMPANY	COMPANY	NNP
40318	7060	4	Publishers	Publishers	NNP
40318	7060	5	64	64	CD
40318	7060	6	-	-	SYM
40318	7060	7	66	66	CD
40318	7060	8	Fifth	Fifth	NNP
40318	7060	9	Avenue	Avenue	NNP
40318	7060	10	New	New	NNP
40318	7060	11	York	York	NNP
40318	7060	12	Cooperation	Cooperation	NNP
40318	7060	13	:	:	:
40318	7060	14	The	the	DT
40318	7060	15	Hope	Hope	NNP
40318	7060	16	of	of	IN
40318	7060	17	the	the	DT
40318	7060	18	Consumer	Consumer	NNP
40318	7060	19	BY	BY	NNP
40318	7060	20	EMERSON	EMERSON	NNP
40318	7060	21	P.	P.	NNP
40318	7060	22	HARRIS	HARRIS	NNP
40318	7060	23	President	President	NNP
40318	7060	24	of	of	IN
40318	7060	25	the	the	DT
40318	7060	26	Montclair	Montclair	NNP
40318	7060	27	Coöperative	Coöperative	NNP
40318	7060	28	Society	Society	NNP
40318	7060	29	.	.	.
40318	7061	1	With	with	IN
40318	7061	2	an	an	DT
40318	7061	3	Introduction	introduction	NN
40318	7061	4	by	by	IN
40318	7061	5	JOHN	JOHN	NNP
40318	7061	6	GRAHAM	GRAHAM	NNP
40318	7061	7	BROOKS	BROOKS	NNP
40318	7061	8	.	.	.
40318	7062	1	_	_	NNP
40318	7062	2	Cloth	Cloth	NNP
40318	7062	3	,	,	,
40318	7062	4	12mo	12mo	JJ
40318	7062	5	_	_	NNP
40318	7062	6	The	the	DT
40318	7062	7	author	author	NN
40318	7062	8	's	's	POS
40318	7062	9	purpose	purpose	NN
40318	7062	10	has	have	VBZ
40318	7062	11	been	be	VBN
40318	7062	12	to	to	TO
40318	7062	13	discuss	discuss	VB
40318	7062	14	coöperative	coöperative	JJ
40318	7062	15	purchasing	purchasing	NN
40318	7062	16	,	,	,
40318	7062	17	to	to	TO
40318	7062	18	show	show	VB
40318	7062	19	why	why	WRB
40318	7062	20	it	-PRON-	PRP
40318	7062	21	is	be	VBZ
40318	7062	22	desirable	desirable	JJ
40318	7062	23	,	,	,
40318	7062	24	to	to	TO
40318	7062	25	indicate	indicate	VB
40318	7062	26	the	the	DT
40318	7062	27	evils	evil	NNS
40318	7062	28	which	which	WDT
40318	7062	29	it	-PRON-	PRP
40318	7062	30	reforms	reform	VBZ
40318	7062	31	,	,	,
40318	7062	32	to	to	TO
40318	7062	33	present	present	VB
40318	7062	34	the	the	DT
40318	7062	35	operation	operation	NN
40318	7062	36	of	of	IN
40318	7062	37	a	a	DT
40318	7062	38	coöperative	coöperative	JJ
40318	7062	39	store	store	NN
40318	7062	40	and	and	CC
40318	7062	41	to	to	TO
40318	7062	42	consider	consider	VB
40318	7062	43	the	the	DT
40318	7062	44	difficulties	difficulty	NNS
40318	7062	45	which	which	WDT
40318	7062	46	must	must	MD
40318	7062	47	be	be	VB
40318	7062	48	overcome	overcome	VBN
40318	7062	49	.	.	.
40318	7063	1	The	the	DT
40318	7063	2	titles	title	NNS
40318	7063	3	of	of	IN
40318	7063	4	the	the	DT
40318	7063	5	four	four	CD
40318	7063	6	parts	part	NNS
40318	7063	7	into	into	IN
40318	7063	8	which	which	WDT
40318	7063	9	this	this	DT
40318	7063	10	work	work	NN
40318	7063	11	is	be	VBZ
40318	7063	12	divided	divide	VBN
40318	7063	13	are	be	VBP
40318	7063	14	as	as	IN
40318	7063	15	follows	follow	VBZ
40318	7063	16	:	:	:
40318	7063	17	The	the	DT
40318	7063	18	Failure	failure	NN
40318	7063	19	of	of	IN
40318	7063	20	Our	-PRON-	PRP$
40318	7063	21	Middlemanism	Middlemanism	NNP
40318	7063	22	,	,	,
40318	7063	23	Reasons	Reasons	NNPS
40318	7063	24	and	and	CC
40318	7063	25	the	the	DT
40318	7063	26	Remedy	Remedy	NNP
40318	7063	27	,	,	,
40318	7063	28	Practical	Practical	NNP
40318	7063	29	Coöperation	Coöperation	NNP
40318	7063	30	,	,	,
40318	7063	31	Background	Background	NNP
40318	7063	32	and	and	CC
40318	7063	33	Outlook	Outlook	NNP
40318	7063	34	.	.	.
40318	7064	1	The	the	DT
40318	7064	2	Marketing	Marketing	NNP
40318	7064	3	of	of	IN
40318	7064	4	Farm	Farm	NNP
40318	7064	5	Products	Products	NNPS
40318	7064	6	BY	by	IN
40318	7064	7	L.	L.	NNP
40318	7064	8	D.	D.	NNP
40318	7064	9	H.	H.	NNP
40318	7064	10	WELD	WELD	NNP
40318	7064	11	_	_	NNP
40318	7064	12	$	$	$
40318	7064	13	1.60	1.60	CD
40318	7064	14	_	_	NNP
40318	7064	15	This	this	DT
40318	7064	16	book	book	NN
40318	7064	17	aims	aim	VBZ
40318	7064	18	to	to	TO
40318	7064	19	set	set	VB
40318	7064	20	forth	forth	RP
40318	7064	21	the	the	DT
40318	7064	22	fundamental	fundamental	JJ
40318	7064	23	principles	principle	NNS
40318	7064	24	of	of	IN
40318	7064	25	market	market	NN
40318	7064	26	distribution	distribution	NN
40318	7064	27	as	as	IN
40318	7064	28	applied	apply	VBN
40318	7064	29	to	to	IN
40318	7064	30	the	the	DT
40318	7064	31	marketing	marketing	NN
40318	7064	32	of	of	IN
40318	7064	33	agricultural	agricultural	JJ
40318	7064	34	products	product	NNS
40318	7064	35	.	.	.
40318	7065	1	It	-PRON-	PRP
40318	7065	2	begins	begin	VBZ
40318	7065	3	by	by	IN
40318	7065	4	pointing	point	VBG
40318	7065	5	out	out	RP
40318	7065	6	the	the	DT
40318	7065	7	place	place	NN
40318	7065	8	that	that	IN
40318	7065	9	marketing	marketing	NN
40318	7065	10	occupies	occupie	NNS
40318	7065	11	in	in	IN
40318	7065	12	the	the	DT
40318	7065	13	general	general	JJ
40318	7065	14	field	field	NN
40318	7065	15	of	of	IN
40318	7065	16	economics	economic	NNS
40318	7065	17	,	,	,
40318	7065	18	and	and	CC
40318	7065	19	by	by	IN
40318	7065	20	applying	apply	VBG
40318	7065	21	accepted	accept	VBN
40318	7065	22	economic	economic	JJ
40318	7065	23	principles	principle	NNS
40318	7065	24	to	to	IN
40318	7065	25	the	the	DT
40318	7065	26	marketing	marketing	NN
40318	7065	27	process	process	NN
40318	7065	28	.	.	.
40318	7066	1	It	-PRON-	PRP
40318	7066	2	then	then	RB
40318	7066	3	explains	explain	VBZ
40318	7066	4	the	the	DT
40318	7066	5	general	general	JJ
40318	7066	6	organization	organization	NN
40318	7066	7	and	and	CC
40318	7066	8	methods	method	NNS
40318	7066	9	of	of	IN
40318	7066	10	marketing	marketing	NN
40318	7066	11	,	,	,
40318	7066	12	beginning	begin	VBG
40318	7066	13	with	with	IN
40318	7066	14	marketing	marketing	NN
40318	7066	15	at	at	IN
40318	7066	16	country	country	NN
40318	7066	17	points	point	NNS
40318	7066	18	,	,	,
40318	7066	19	and	and	CC
40318	7066	20	passes	pass	VBZ
40318	7066	21	on	on	RP
40318	7066	22	to	to	IN
40318	7066	23	a	a	DT
40318	7066	24	description	description	NN
40318	7066	25	of	of	IN
40318	7066	26	the	the	DT
40318	7066	27	methods	method	NNS
40318	7066	28	and	and	CC
40318	7066	29	functions	function	NNS
40318	7066	30	of	of	IN
40318	7066	31	the	the	DT
40318	7066	32	various	various	JJ
40318	7066	33	classes	class	NNS
40318	7066	34	of	of	IN
40318	7066	35	wholesale	wholesale	JJ
40318	7066	36	dealers	dealer	NNS
40318	7066	37	.	.	.
40318	7067	1	After	after	IN
40318	7067	2	describing	describe	VBG
40318	7067	3	the	the	DT
40318	7067	4	factors	factor	NNS
40318	7067	5	affecting	affect	VBG
40318	7067	6	the	the	DT
40318	7067	7	cost	cost	NN
40318	7067	8	of	of	IN
40318	7067	9	marketing	marketing	NN
40318	7067	10	,	,	,
40318	7067	11	illustrated	illustrate	VBN
40318	7067	12	by	by	IN
40318	7067	13	data	datum	NNS
40318	7067	14	concerning	concern	VBG
40318	7067	15	the	the	DT
40318	7067	16	marketing	marketing	NN
40318	7067	17	of	of	IN
40318	7067	18	certain	certain	JJ
40318	7067	19	specific	specific	JJ
40318	7067	20	products	product	NNS
40318	7067	21	,	,	,
40318	7067	22	a	a	DT
40318	7067	23	number	number	NN
40318	7067	24	of	of	IN
40318	7067	25	special	special	JJ
40318	7067	26	problems	problem	NNS
40318	7067	27	are	be	VBP
40318	7067	28	treated	treat	VBN
40318	7067	29	,	,	,
40318	7067	30	such	such	JJ
40318	7067	31	as	as	IN
40318	7067	32	price	price	NN
40318	7067	33	quotations	quotation	NNS
40318	7067	34	,	,	,
40318	7067	35	future	future	JJ
40318	7067	36	trading	trading	NN
40318	7067	37	,	,	,
40318	7067	38	inspection	inspection	NN
40318	7067	39	and	and	CC
40318	7067	40	grading	grade	VBG
40318	7067	41	,	,	,
40318	7067	42	public	public	JJ
40318	7067	43	markets	market	NNS
40318	7067	44	,	,	,
40318	7067	45	coöperative	coöperative	JJ
40318	7067	46	marketing	marketing	NN
40318	7067	47	,	,	,
40318	7067	48	etc	etc	FW
40318	7067	49	.	.	.
40318	7068	1	THE	the	DT
40318	7068	2	MACMILLAN	MACMILLAN	NNP
40318	7068	3	COMPANY	COMPANY	NNP
40318	7068	4	Publishers	Publishers	NNP
40318	7068	5	64	64	CD
40318	7068	6	-	-	SYM
40318	7068	7	66	66	CD
40318	7068	8	Fifth	Fifth	NNP
40318	7068	9	Avenue	Avenue	NNP
40318	7068	10	New	New	NNP
40318	7068	11	York	York	NNP
40318	7068	12	+	+	SYM
40318	7068	13	----------------------------------------------------------------+	----------------------------------------------------------------+	NNP
40318	7068	14	|	|	NNP
40318	7068	15	Transcriber	Transcriber	NNP
40318	7068	16	's	's	POS
40318	7068	17	note	note	NN
40318	7068	18	:	:	:
40318	7068	19	|	|	CD
40318	7068	20	|	|	CD
40318	7068	21	|	|	CD
40318	7068	22	|	|	NNS
40318	7068	23	The	the	DT
40318	7068	24	original	original	JJ
40318	7068	25	text	text	NN
40318	7068	26	contains	contain	VBZ
40318	7068	27	a	a	DT
40318	7068	28	large	large	JJ
40318	7068	29	number	number	NN
40318	7068	30	of	of	IN
40318	7068	31	words	word	NNS
40318	7068	32	which	which	WDT
40318	7068	33	occur	occur	VBP
40318	7068	34	|	|	CD
40318	7068	35	|	|	NNP
40318	7068	36	in	in	IN
40318	7068	37	hyphenated	hyphenate	VBN
40318	7068	38	and	and	CC
40318	7068	39	spaced	spaced	JJ
40318	7068	40	forms	form	NNS
40318	7068	41	with	with	IN
40318	7068	42	comparable	comparable	JJ
40318	7068	43	frequency	frequency	NN
40318	7068	44	.	.	.
40318	7069	1	Such	such	JJ
40318	7069	2	|	|	CD
40318	7069	3	|	|	NNS
40318	7069	4	inconsistencies	inconsistency	NNS
40318	7069	5	have	have	VBP
40318	7069	6	been	be	VBN
40318	7069	7	retained	retain	VBN
40318	7069	8	in	in	IN
40318	7069	9	this	this	DT
40318	7069	10	version	version	NN
40318	7069	11	.	.	.
40318	7070	1	|	|	NNS
40318	7070	2	+	+	CD
40318	7070	3	----------------------------------------------------------------+	----------------------------------------------------------------+	.