Xll TABLE OF CONTENTS 



_ Page 



PART II. 



Defects of American Cheddar Cheese: Causes, 

 Remedies and Means of Prevention. 



XI. 

 Defects in Flavor . . 115 



XII 

 Defects in Body and in Texture . , , , , 121 



XIII. 

 Defects in Color and in Finish ...,,, 129 



PART III. 



The Science of Cheese-Making: The Chemical, Bio- 

 logical and Other Relations of Milk and Cheese. 



XIV. 

 The Constituents of Milk 139 



XV. 



Conditions Affecting Proportions of Constituents in Milk . 155 



XVI. 

 Functions of Milk Constituents in Cheese-Making . . 177 



XVII. 



Milk Constituents and Yield of Cheese . . . 186 



XVIII. 

 Methods of Calculating Yield of Cheese . . . .211 



XIX. 



Milk Constituents in Relation to Composition of Cheese . 231 



XX. 



The Composition of Cheese in Relation to Quality . . 243 



XXI. 



Methods of Paying for Milk for Cheese- Making . . 253 



