Xll TABLE OF C02s TEXTS. 



PAGE 



Score in Judging Proficiency of Butter-makers 279 



Analyses of American Dairy Salts 280 



V. CHEESE. 



How American Cheese is Made. Prof. John \V. Decker, of Ohio 



Dairy School 281 



A. Factory or Cheddar Cheese 281 



E. Cheese Alade on the Farm 283 



Detecting Bad Milk. Directions for Operating the Wisconsin 



Curd Test 284 



Causes of Tainted ]\Ii!k 284 



The Fermentation Test 286 



Determination of Humidity in Cheese- curing Rooms 288 



Table Showing Relative Humidity of the Air 2S9 



Score for Judging Cheese 291 



English Scale of Points for Judging Cheese 291 



Percentage Composition of Cheese 292 



Varieties and Analyses of Cheese 292 



Distribution of Ingredients in Cheese-making 293 



Formulas for Finding Yield of Cheddar Cheese 293 



Yield of DifTerent Kinds of Cheese from 100 lbs. of Milk 294 



Average Loss of American Cheddar Cheese in Curing 295 



Loss in Weight of Different Kinds of Cheese during Curing 295 



Table Showing Relative Cheese Value of Milks of Different 



Richness 296 



Synopsis of ISIanufacture of Principal Varieties of Cheese 298 



Quantities of Whey to be Returned to Patrons 299 



VI. MANAGEMENT OF CREAMERIES AND CHEESE 

 FACTORIES. 



Directions for Taking and Preserving Composite Samples of 



Milk in Creameries and Cheese Factories 300 



Payment for Milk at Creameries and Cheese Factories 302 



?Iethods of Payment for Milk at Cheese and Butter Factories... 303 



Price of Milk of DifTerent P.ichness per Hundred Pounds 305 



Directions for Making Dividends in Creameries and Cheese 



Factories 307 



Table Showing Average Per Cent of Fat in ^lilk 309 



Suggestions to Patrons of Cheese Factories and Creameries 311 



By-laws and Rules for Co-operative Creamery Associations 313 



By-laws and Rules for Co-operative Cheese Factories 316 



Rules for Patrons and Instructions to Cream or Milk Gatherers. 318 



