TABLE OF CONTENTS 



curdling, 48; Use of acid, 49; Robertson's theory, 

 50 ; Rennet curd, 51 ; Hammarsten's theory, 52 ; 

 Duclaux theory, 53 ; Bang's theory, 54 ; Bosworth's 

 theory, 55. 



CHAPTER IV 



LACTIC STARTERS . . ... ' . . . . 41-54 



Acidifying organisms, 56; Starter, 57; Natural 

 starter, 58; Commercial starter or pure cultures, 

 59 ; Manufacturer's directions, 60 ; Selecting milk, 

 61; Pasteurization, 62; Containers, 63; Adding 

 cultures, 64; Cleanliness, 65; "Mother" starter 

 or startoline, 66; Examining starter, 67; Second 

 day's propagation, 68 ; Preparations of larger amount 

 of starter, 69 ; Amount of mother starter to use, 70 ; 

 Qualities, 71 ; How to carry the mother starter, 72 ; 

 Starter score-cards, 73; Use of starter, 74; The 

 amount of starter to use, 75 ; Starter lot-card, 76. 



CHAPTER V 



CURD-MAKING . . 55-80 



The composition of the milk, 77 ; Cheese color, 78 ; 

 The acidity factor, 79 ; Acidity of milk when received, 

 80 ; The acid test, 81 ; Rennet tests, 82 ; Marschall 

 rennet test, 83; Comparison of acid and rennet 

 test, 84 ; Control of acid, 85 ; Acidity and rennet 

 action, 86 ; Acidity and expulsion of the whey, 87 ; 

 Acidity in relation to cheese flavor, 88 ; Acidity in 

 relation to body and texture of cheese, 89; Acidity 

 in relation to cheese color, 90 ; Control of moisture, 

 91 ; Relation of moisture to manufacture and 

 quality, 92; Relation of moisture to acidity, 93; 

 Setting temperature, 94 ; Strength of coagulating 

 materials, 95; Amount of coagulating materials to 

 use, 96 ; Method of adding rennet, 97 ; The curdling 

 period, 98 ; Cutting or breaking the curd, 99 ; Curd 

 knives, 100; Heating or "cooking," 101; Draining, 

 102 ; Application to cheese, 103. 



