CONTENTS 



PART I. 



Page 



The Manufacture of American Cheddar Cheese. 



I. 

 The Care of Milk for Cheese-Making . , . , 3 



II. 

 Preliminary Steps in Making Cheddar Cheese , » 15 



III. 



Operations from Cutting Curd to Salting .... 25 



IV. 

 Operations from Salting Curd to Removal from Press . 37 



V. 



Moisture and Acidity in Curd and Cheese: Conditions, 



Effects and Control . 45 



VI. 



Modifications of Cheddar Process and Miscellaneous 



Subjects , 55 



VII. 

 Care, Shipment and Sale of Cheese .... 71 



VIII. 



Commercial Qualities of Cheddar Cheese and Methods of 



Judging ^ . . . 80 



IX. 

 Cheese- Factory Construction ..... o 97 



X. 

 Cheese-Factoiy Equipment ... c - * 106 



xi 



