xiv Contents 



CHAPTER XIII 

 MILK FOR CHEESE MAKING 



Theory of cheese making Quality of milk for cheese making 

 Loss of fat Cooling Aeration Ripening Rennet tests 

 Degree of ripeness necessary Starters Rennet Removal 

 of whey. 



Pages 233-250 



CHAPTER XIV 

 CHEDDAR CHEESE MAKING 



Setting Cutting Heating Cheddaring Grinding Salting 

 Curing Difficulties likely to occur in cheddar cheese mak- 

 ing Qualities of cheese. 



Pages 251-268 



CHAPTER XV 



OTHER VARIETIES OF CHEESE 



Home-trade or stirred-curd cheese Sage cheese Young Amer- 

 ica Picnics Pineapple Truckle American Neufchatel 

 Philadelphia cream cheese Limburger Imitation Swiss 

 Prepared cheese English cheese Stilton Cheshire Lanca- 

 shire Derbyshire Leicestershire Wensleydale Gorgon- 

 zola Emmenthaler or Swiss Edam Gouda Roquefort 

 Brie Camembert D'Isigny Pont L'Eveque Port du Salut 

 Parmesan. 



Pages 269-298 

 CHAPTER XVI 



ICE CREAM 



Relation to dairy practice Classification Quality of cream 

 Sugar Flavors Fillers Freezing and packing Transferring 

 Freezers Recipes Scoring. 



Pages 299-314 



CHAPTER XVII 

 OTHER AND BY-PRODUCTS OF THE DAIRY 



Skimmed milk, buttermilk and whey Condensed milk Dried 

 casein Milk sugar Dutch cheese Whey cheese Cheese 

 food Koumiss Kephir Wheyn. 



Pages 315-325 



