TABLE OF CONTENTS xiii 



Matting or cheddaring, 202 ; Milling the curd, 203 ; 

 Salting, 204; Hooping the curd, 205; Pressing the 

 curd, 206 ; Dressing the cheese, 207 ; Handling over- 

 ripe and gassy milk, 208; Qualities of Cheddar 

 cheese, 209. 



CHAPTER XIII 



COMPOSITION AND YIELD OF CHEDDAR CHEESED . . 222-246 



Composition of milk, whey and cheese, 210; 

 Relations of fat to casein in normal milk, 211 ; 

 Influence of fat in milk on yield of cheese, 212 ; Fat 

 loss in cheese-making, 213; Effect of bacterial- 

 content of milk on yield of cheese, 214; Factors 

 affecting the moisture-content of Cheddar, 215 ; 

 Variations of the Cheddar process, 216; Cheddar- 

 type cheese from pasteurized milk, 217 ; Club cheese, 

 218; The stirred-curd or granular process, 219; 

 California Jack cheese, 220; The washed-curd 

 process, 221 ; English dairy cheese, 222 ; Pineapple 

 cheese, 223; Leyden, 224; Cheddar cheese with 

 pimientos, 225; Sage cheese, 226; Skimmed-milk 

 cheese, 227; Full skimmed-milk Cheddar cheese, 

 228; Half skimmed-milk Cheddar cheese, 229; 

 Yield and qualities of skimmed-milk Cheddar cheese, 

 230. 



CHAPTER XIV 



CHEDDAR CHEESE RIPENING 247-275 



Fat, 231; Milk-sugar, 232; The salts, 233; 

 Gases, 234; Casein or proteins, 235; Causes of 

 ripening changes, 236 ; Action of the rennet extract, 

 237; The action of the bacteria, 238; Conditions 

 affecting the rate of cheese ripening, 239; The 

 length of time, 240 ; The temperature of the curing- 

 room, 241 ; Moisture-content of the cheese, 242 ; The 

 size of the cheese, 243 ; The amount of salt used, 244 ; 

 The amount of rennet extract, 245; The influence 

 of acid, 246 ; Care of the cheese in the curing-room, 



