TABLE OF CONTENTS 



CHAPTER I 



PAGES 



GENERAL STATEMENT ON CHEESE . . . . . 1-4 



Nature of cheese, 1 ; Cheese-making as an art, 2 ; 

 Cheese-making as a science, 3 ; Problems in cheese- 

 making, 4 ; History, 5. 



CHAPTER II 



THE MILK IN ITS RELATION TO CHEESE . . . 5-28 



Factors affecting the quality, 6; Chemical com- 

 position, 7; Factors causing variation in composi- 

 tion, 8; Milk constituents, 9; Water, 10; Fat, 11; 

 Casein, 12; Milk-sugar, 13; Albumin, 14; Ash, 15; 

 Enzymes, 16 ; The flavor of feeds eaten by the cow, 

 17 ; Absorption of odors, 18 ; Effect of condition of 

 the cow, 19; Bacteria in the milk, 20; Groups of 

 bacteria in milk, 21 ; Acid fermentation of milk, 22 ; 

 Bacterium lactis-acidi group, 23; Colon-aerogenes 

 group, 24; Acid peptonizing group, 25; Bacillus 

 bulgaricus group, 26; Acid cocci or weak acid- 

 producers, 27; Peptonizing organisms, 28; Inert 

 types, 29; Alkali-producing bacteria, 30; Butyric 

 fermenting types, 31 ; Molds and yeasts, 32 ; Bacterial 

 contamination of milk, 33 ; Germicidal effect of milk, 

 34 ; Sources and control of bacteria in milk, 35 ; The 

 cow, 36; Stable air, 37 ; The milker, 38 ; Utensils, 39; 

 The factory, 40 ; The control of bacteria, 41 ; Fer- 

 mentation test, 42 ; The sediment test, 43. 



CHAPTER III 



COAGULATING MATERIALS 29-40 



Ferments, 44 ; Nature of rennet, 45 ; Preparation 

 of rennet extract, 46; Pepsin, 47; Chemistry of 

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