XVI ILLUSTRATIONS 



Page 

 Effect of Skimming Milk on Composition and Yield of 



Cheese 235 



Ball-Shaped Bacteria 287 



Chains of Ball-Shaped Bacteria 287 



Rod-Shaped Bacteria 288 



Bacteria with Swimming Hairs 288 



Effect of Temperature on Bacteria 290 



Lactic Acid Bacteria 292 



Close-Textured Cheese Ripened at Different Tempera- 

 tures 324 



Sweet -Curd Cheese Ripened at Different Temperatures 325 

 Devices for Keeping Records of Temperature . . 384-385 



Appearance of Frozen Cheddar Cheese 390 



Edam Press-Mold and Cover . . * 412 



Cross-Section of Edam Press-Mold and Cover . . . 413 



Edam Salting-Mold in Cross-Section 413 



Edam Salting-Mold, Inside and Outside Appearance . 414 



Parts of Gouda Mold Shown Separately . . . . 418 



Parts of Gouda Mold United 418 



