TABLE OF CONTENTS Xlll 



Page 

 XXII. 



The Relations of Micro-Organisms and Enzvms to Cheese- 

 Making . . . ... . . . . 285 



XXIII. 

 The Ripening of Cheese 313 



XXIV. 

 Chemical Changes in Cheese-Ripening .... 3? 7 



XXV. 



Causes of Chemical Changes in Cheese-Ripening . . 354 



XXVI. 

 Commercial Relations of Cheese-Ripening . . . 379 



PART IV. 



XXVII. 

 Methods of Making Different Varieties of Cheese . . 397 



PART V. 



* Methods of Testing, Factory Organization 

 and Literature. 



XXVIII. 

 Methods of Testing Used in Cheese-Making . . .423 



XXIX. 

 Cheese-Factory Organization ajid Management . , 447 



XXX. 



The Literature of Cheese-Making .... 454 



