TABLE OF CONTENTS 



XI 



CHAPTER VI 



CLASSIFICATION . . . . . . 



Basis of classification, 104; Processed cheeses, 

 105 ; Whey cheeses, 106 ; Soft and hard cheeses, 107 ; 

 Relation of moisture to classes, 108 ; Relation of 

 heat to classes, 109. 



PAGES 



81-88 



CHAPTER VII 



CHEESES WITH SOUR-MILK FLAVOR .... 89-110 



Skim series, 110; Cottage cheese, 111; Household 

 practice, 112; Factory practice, 113; Buttermilk 

 cheese, 114; Neufchatel group, 115; Domestic or 

 American Neufchatel cheeses, 116; The factory, 

 117; Cans, 118; Draining racks, 119; Cloths, 120; 

 Molding machinery, 121 ; Milk for Neufchatel, 122 ; 

 Starter, 123; Renneting or setting, 124; Draining, 

 125; Cooling Neufchatel, 126; Pressing, 127; 

 Working and salting Neufchatel, 128 ; Storage, 129 ; 

 Molding, 130; Skimmed-milk Neufchatel, 131; 

 Baker's cheese, 132; Domestic Neufchatel, 133; 

 Partially skim Neufchatel, 134 ; Cream cheese, 135 ; 

 Neufchatel specialties, 136 ; Gervais, 137 ; European 

 forms occasionally imported, 138. 



CHAPTER VIII 



SOFT CHEESES RIPENED BY MOLD . . 



Hand cheese and its allies, 139; Pennsylvania 

 pot cheese, 140 ; Appetitost (Appetite cheese), 141 ; 

 Ripened Neufchatel, French process, 142; The 

 Camembert group, 143 ; Camembert cheese, 144 ; 

 Description of Camembert, 145; Conditions of 

 making and ripening, 146 ; Outline of making pro- 

 cess, 147; Acidity, 148; Ripening the cheese, 149; 

 Composition, 150 ; Factory, 151 ; Economic factors, 

 152 ; French Brie, 153 ; Coulommiers, 154. 



111-133 



