CONTEXTS. 



Page 



Prefatory note 11 



General suggestions to teacliers 13 



Syllabus of a coui-se of lectures on elieese making 14 



First lecture 14 



The composition of cow's milk 14 



Constituents of milk 14 



Calcium casein 14 



Composition of calcium casein and casein 14 



Action of acids on calcium casein 15 



Action of alkalis on casein compounds 15 



Action of heat on casein compounds 15 



Action of rennet on calcium casein 15 



Milk fat or butter fat 15 



Milk sugar 15 



Salts 10 



Galactase 10 



Amounts of constituents in milk of representative character 16 



Experiment and practice work, first lecture 16 



Time required for experiments 16 



Apparatus required 16 



Action of acids on calcium casein (casein) of milk 16 



Action of alkalis on casein compounds 17 



Preparation of milk sugar 17 



Second lecture 17 



The composition of cow's milk in relation to the manufacture o( clieese. . . 17 



Yield of cheese variable with different milks 17 



Yield of cheese dependent upon certain constituents of milk 17 



Milk solids divided into two classes 17 



Amounts of milk fat and milk casein in different milks 18 



Increase of cheese yield %vith increase of fat in milk 18 



Calculation of cheese yield from fat in milk 18 



Calculation of cheese yield from fat and casein in milk _ 18 



Losses of milk constituents in the manufacture of cheese 19 



Loss of fat - 19 



Loss of casein in cheese making 20 



Distribution of milk constituents of 100 pounds of milk in whey and 



cheese 20 



The relation of composition of milk to composition of cheese in the case 



of normal milk .- 20 



The relation of composition of milk to composition of cheese in the case 



of skimmed milk 20 



The relation of composition of milk to composition of cheese in the case 



of milk containing added cream - 21 



(5) 



