XIV 



TABLE OF CONTENTS 



247; Evaporation of moisture from the cheese 

 during ripening, 248; Paraffining, 249; Shipping, 

 250. Defects in Cheddar cheese: Defects in flavor, 

 251 ; Feedy flavors, 252 ; Acid flavors, 253 ; Sweet 

 or fruity flavors, 254 ; Defects in body and texture, 

 255; Loose or open texture, 256; Dry body, 25T; 

 Gassy textured cheese, 258; Acidy, pasty or soft 

 body and texture, 259; Defects in color, 260; 

 Defects in finish, 261. Cheddar cheese judging : Secur- 

 ing the sample, 262; How to determine quality, 

 263 ; Causes of variations in score, 264 ; The score- 

 card, 265. 



CHAPTER XV 



THE Swiss AND ITALIAN GROUPS 



Swiss cheese: The Swiss factory, 266; The milk, 

 267 ; Rennet extract, 26.8 ; Starter, 269 ; The making 

 process, 270 ; Curing Swiss, 271 ; Block Swiss, 272 ; 

 Shipment, 273; Qualities of Swiss cheese, 274; 

 Composition and yield, 275 ; The Italian group : 

 Parmesan, 276 ; Regianito, 277. 



CHAPTER XVI 



MISCELLANEOUS VARIETIES AND BY-PRODUCTS 



Caciocavallo, 278; Sap sago, 279; Albumin 

 cheese, 280 ; Mysost, Norwegian whey cheese, 281 ; 

 Whey butter, 282. 



CHAPTER XVII 



CHEESE FACTORY CONSTRUCTION, EQUIPMENT, ORGANI- 

 ZATION ......... 



Locating the site, 283 ; The building, 284 ; Heat- 

 ing plant, 285; Curing-rooms, 286; Light, 287; 

 Ventilation, 288; BoHer-room, 289; whey tanks, 

 290; Store-room, 291; The floors, 292; Arrange- 

 ment of machinery and rooms, 293 ; Arrangements 

 for cleanliness, 294 ; Equipment and supplies list, 295 ; 

 Factory organization, 296. 



276-292 



293-296 



297-310 



