CONTENTS 



PART I. 



Page 



The Manufacture of American Cheddar Cheese. 



I. 

 The Care of Milk for Cheese-Making . .... 3 



II. 



Preliminary Steps in Making Cheddar Cheese . . 15 



III. 

 Operations from Cutting Curd to Salting .... 25 



IV. 

 Operations from Salting Curd to Removal from Press . 37 



V. 

 Moisture and Acidity in Curd and Cheese: Conditions, 



Effects and Control . . . . . . 45 



VI. 

 Modifications of Cheddar Process and Miscellaneous 



Subjects ........ 55 



VII. 

 Care, Shipment and Sale of Cheese .... 71 



VIII. 

 Commercial Oualities of Cheddar Cheese and Methods of 



Judging ~ 80 



IX. 

 Cheese-Factory Construction 97 



X. 



Cheese-Factory Equipment . . . . . . 106 



xi 



