PREFACE iX 



first. The second part is devoted to a study of the 

 various defects that may occur in cheese as the 

 result of abnormal conditions in the process of 

 cheese-making. The third part, which comprises 

 more than one-half of the book, is devoted to the 

 science of cheese-making. This is the first attempt 

 to treat the subject in a comprehensive, systematic 

 manner. It is realized that not all of the chapters 

 will appeal equally to those who use the book. For 

 a satisfactory understanding of Chapter XXIV, 

 some knowledge of chemistry is required. The 

 fourth part of the book contains a description of 

 methods of making some other varieties of cheese 

 than American cheddar. In the fifth and last part 

 are given a description of the tests used in cheese- 

 making, an indexed bibliography of the subject, and 

 other matter of a miscellaneous character. 



Each illustration has been carefully selected with 

 reference to giving supplementary, helpful, and 

 specific information. The use of illustrations as a 

 means of padding the book, or as a source of en- 

 tertainment without reference to the subject-mat- 

 ter, has been carefully avoided. 



In using this book, teachers will adapt it to the 

 special conditions under which they work or to 

 the special purpose they have in mind. For ex- 

 ample, the amount and kind of matter studied will 

 dififer in the case of short-course and of long-course 

 students. Material will be found for those most ad- 

 vanced, as well as for beginners. Good judgment 

 will need to be exercised in respect to the combi- 

 nation of the diflferent parts, but assistance in this 

 respect is given by means of specific references. It 



