CONTENTS Xlll 



CHAPTER VII 

 Butter Importance of Bacteria for Butter-Making 



Objects of Churning Conditions influencing the Separation of Fat 

 Centrifugal Separators Preliminary Souring of Milk or 

 Cream before Churning Conditions influencing Churning 

 The Bacteria of Butter Aroma and Flavour of Butter 

 Number of Bacteria in Butter Influence of Lactation, Breed, 

 Age, and Food on the Quality of Butter Chemical Composi- 

 tion of Butter Margarine .... Page 114 



CHAPTER VIII 

 Rennet and its Action 



Occurrence of Rennet Ferment Active Principle of Rennet Coagu- 

 lating Power of Rennet Difference between Rennet-Curd 

 and Acid-Curd Action of Rennet Forms in which Rennet 

 is Used Page 137 



CHAPTER IX 

 Cheese 



Important Role of Bacteria in Cheese-Making Conditions deter- 

 mining Quality of Cheese Bacteria in Cheese Chemical 

 Changes Cheese undergoes during the Ripening Process 

 Cheese-Faults . Page 148 



CHAPTER X 

 Testing of Milk 



Testing Fat by the Amount of Cream Optical Methods of Deter- 

 mination of Fat Determination of the Fat by Churning 



