Part III 



The 

 Science of Cheese-Making: 



The Chemtcaly 



Biological and Other Relations 



of Milk and Cheese 



Relations of the Constituents of Milk to 

 Cheese. 



Relations of Micro-Organisms and En- 

 zyms to Milk and Cheese. 



Changes in Cheese During tne Ripening 

 Process. 



MV 



