VI TABLE OF CONTENTS. 



PART IV. BUTTER. 



CHAPTER PAGE 



I. Treatment of Creain Previous to the Churning . . . . 204 



(a) Sweet-cream Butter. "Paris Butter " 205 



(b) Sour-cream Butter 207 



(c) The Use of Pure culture Acid Starters 220 



II. Manufacture and Handling of Butter ....... 237 



III. Diseases of Butter . . . . . 252 



PART V. CHEESE 



I. Bacteria and Cheese-making 258 



II. Old-method Cheese-making 270 



III. New-method Cheese-making 274 



INDEX . . 279 



