9 



Syllabus of a course of lectures on cheese making; — Continued. 



Eleventh lectire — Continued. 



Care of cheese after manufacture — Continued. Page. 



Influence of temperature upon quality of cheese 49 



Covering cheese with paraffin 49 



Moisture in air of curing rooms 49 



Control of moisture and temperature in curing rooms 49 



Method of procedure in the absence of curing rooms 50 



Experiment and practice work, eleventli lecture 50 



Twelfth lectike 50 



Commercial (jualities of Cheddar cheese and methods of judging cheese ... 50 



Qualities of clicese ,50 



Score cards 50 



Flavor of cheese 51 



Texture of cheese 52 



Body of cheese 52 



Color of cheese 53 



Appearance of cheese 53 



Salt in cheese 53 



Experiment and practice work, twelfth lecture 54 



Time required 54 



Apparatus required 54 



Thirteenth lecture 54 



The manufacture of cottage cheese and of potted or club clieese 54 



Material to use 54 



Preparation and use of starter 54 



Manufacture of cottage cheese without starter 54 



Manufacture of cottage cheese with use of starter 55 



Manufacture of cottage cheese with use of starter and rennet 55 



Manufacture of cottage cheese by direct addition of hydrochloric acid. 55 



Qualities of cottage cheese 55 



Yield of cottage cheese 55 



Composition of cottage cheese 55 



Digestibility of cot tage cheese 56 



The manufacture of potted or club cheese 56 



Experiment and practice work, thirteen! h lecture 56 



Time required 56 



Apparatus, etc. , required 56 



Fourteenth lecture 56 



Methods of paying for milk for cheese making 56 



Weight-of-milk method 56 



Difficulty of absolute fairness 56 



Fat as a basis for fixing value of cheese milk 57 



Paying for milk on basis of weight of milk 57 



Paying for milk on basis of amount of fat in milk 57 



Comparison of two methods 57 



Method of allowing for both casein and fat 58 



Sumroary of reasons for using the milk-fat basis in paying for milk at 



cheese ^'actories 58 



Method of making cheese-factory dividends on basis of milk fat 58 



Examples for practice 59 



Appendix 61 



References 61 



List of books for constant use 62 



List of apparatus and materials needed ..-,., 62 



25300— No. 166—06 2 



