TABLE OF CONTENTS Xlll 



Page 

 XXII. 



The Relations of Micro-Organisms and Enzvms to Cheese- 

 Making 285 



XXIII. 

 The Ripening of Cheese 313 



XXIV. 

 Chemical Changes in Cheese-Ripening . , . . S?*^ 



XXV. 



Causes of Chemical Changes in Cheese-Ripening , . 354 



XXVI. 



Commercial Relations of Cheese-Ripening . . . 379 



PART IV. 



XXVII. 

 Methods of Making Different Varieties of Cheese . , 397 



PART V. 



Methods of Testing, Factory Organization 

 and Literature. 



XXVIII. 

 Methods of Testing Used in Cheese-Making . . . 423 



XXIX. 



Cheese-Factory Organization and Management . , 447 



XXX. 

 llie Literature of Cheese-Mak'ng . . . • 454 



