vi CONTENTS. 



CHAPTER " AGR 



III. Buildings and Machinery for Co-operative 



Factories - 



IV. Methods of Paying Patrons - HO 

 V. Canadian Cheddar Cheesemaking - I5 1 



VI. Special and Fancy Cheese l8 



VII. Pasteurizers, and the Pasteurization of Milk and 



Cream for Butt'ermaking ' 8 5 



VIII. Buttermaking in the Creamery ' *94 



IX. Marketing Cheese and Butter 



X. Condensed Milk - 226 



XI. Appendix, containing useful Tables of Reference 



for Dairyemn 

 Index - - ..--,- 255 



