TABLE OF CONTENTS 



XV 



CHAPTER XVIII 



HISTORY AND DEVELOPMENT OF THE CHEESE INDUSTRY 

 IN AMERICA ..... . 



The factory system, 297 ; Introduction of factory 

 system in Canada, 298 ; Introduction of cheddaring, 

 299; Introduction of Swiss and Limburger, 300; 

 Number and distribution of cheese factories, 301 ; 

 Total production of cheese in the United States, 

 302; Rank of the leading cheese-producing states, 

 303; Exportation and importation of cheese by*the 

 United States, 304 ; Average yearly price of cheese, 

 305; Canadian cheese statistics, 306; Introduction 

 of cheese-making into new regions, 307. 



311-326 



CHAPTER XIX 



TESTING 



The fat test, 308 ; Sampling the milk, 309 ; Adding 

 the acid, 310; Centrifuging, 311; Reading the test, 

 312; testing whey for fat, 313; testing cheese for 

 fat, 314; Reading the test, 315; The Hart casein 

 test, 316; Solids in the milk, 317; the lactometer, 

 318; Calculating the solids not fat in the milk, 319; 

 Testing cheese for moisture, 320. 



327-342 



CHAPTER XX 



MARKETING 343-361 



Buying milk, 321 ; Cheese yield basis of buying 

 milk, 322; Fat basis for payment of milk, 323; 

 Weight basis or pooling method for payment of 

 milk, 324 ; Fat-plus-two method for payment of 

 milk, 325; Comparison of methods, 326; Laws 

 governing the production and sale of milk, 327; 

 Marketing of cheese, 328; Mercantile exchanges, 

 329; Marketing perishable varieties, 330; Dis- 

 tribution of price, 331 ; Standards, 332 ; Laws 

 relating to cheese marketing, 333 . 



