ILLUSTRATIONS 



Page 



Aiiicrican Cheddar Cheese Frontispiece 



M'icroscopic Appearance of Clean Milk 4 



Microscopic Appearance of Unclean Milk .... 4 



Sicnitary Milking-Pails 10 



Aerator and Cooler 11 



Dipper for Use in Cheese-Making 20 



McPherson Hand-Agitator for Stirring Curd ... 28 



Double-Toothed Curd-Rake ,29 



Effect of Excessive Moisture in Soaked-Curd Cheese . 58 



Abnormal Texture of Soaked-Curd Cheese .... 59 



Weighing, Paraffining and Boxing Cheese .... 74 



Apparatus for Paraffining Cheese 75 



Appearance of Perfect Cheese-Box 1?> 



Close-Textured Cheese 84 



Loose-Textured Cheese 84 



Texture of Sweet -Curd Cheese 84 



Texture Caused by Gas 85 



Mechanical Holes in Cheese 85 



Swiss-Holes 86 



Design for Septic Tanks 101 



Cold-Air Circulation in Curing-Room ...... 102 



Plan Showing Arrangement of Cheese-Factory Equip- 

 ment 103 



Plan for Cheese-Factory 105 



Steel Cheese-Vat 107 



Barnard's Curd-Cutter 108 



Gosselin Curd-Mill 108 



Continuous-Pressure Gang-Press 109 



Eraser and Wilson Hoops 110 



Apparatus for Showing Humifl 11-7 in A:t . . . . '•11 



Fish-Eye Texture in Yeasty Cheese 126 



Seamy Color and Lack of Pressure 131 



Brine-Soluble Protein of Cheese Drawn out in Strings . 148 



Diagram Showing Composition of Milk 195 



Distribution of Milk-Constituents in Cheese and Whey 196 



Yield and Composition of Cheese from Different Milks 206 

 Yield and Composition of Cheese from Milks of Different 



Breeds 208 



XV 



