xil TABLE OF CONTENTS 



Page 



PART II. 



Defects of American Cheddar Cheese: Causes, 

 Remedies and Means of Prevention. 



XL 

 Defects in Flavor 115 



XII 

 Defects in Body and in Texture 121 



XIII. 

 Defects in Color and in Finish ...... 129 



PART III. 



The Science of Cheese-Making : The Chemical, Bio- 

 logical and Other Relations of Milk and Cheese. 



XIV. 

 The Constituents of Milk 139 



XV. 



Conditions Affecting Proportions of Constituents in Milk . 155 



XVI. 



Functions of Milk Constituents in Cheese-Making . . 177 



XVII. 

 Milk Constituents and Yield of Cheese ... 186 



XVIII. 

 Methods of Calculating, Yield of Cheese . . . .211 



XIX. 



Milk Constituents in Relation to Composition of Cheese . -231 



XX. 



The Composition of Cheese in Relation to Quality . . 243 



XXI. 



Methods of Paying for Milk for Cheese- Making . . 253 



