CHEESE MAKING Duty of Patrons; Unreasonable Ex- 

 pectation; Guarantees; Heatiim; Coloring; Setting: 

 Other Details; Keep the Temperature Even; Cutting; 

 Cut Fine; "Cooking;" Drawing the Whey; Salting; 

 Putting to Press 



ACID IN CHEESE MAKING- Analysis of Milk: What the 

 Cheese Maker Does; What Ought to Be: Theory and 

 Practice ' !2- !>:> 



RENNET Soaking in Whey; Tainted Rennet; Curing Ren- 

 nets; Age an Advantage; Saving Rennets; Selecting 

 Rennets; Wholesale Preparation ; Excluding Air IK; 101 



(TIRING ROOMS Temperature; An Example; Moisture 



in Curing; Better Cheese Can Be Made 102101; 



WHEY Composition of Milk; Composition of Whey: Poor 



Stuff; Cruelty to Animals ' 107110 



