CONTENTS XV 



PAGES 



Method of cutting the curd 308 



Heating the curd . 309 



Cheddaring the curd 310 



Milling the curd 310 



Salting the curd . 312 



Pressing the curd 312 



Curing the cheese 314 



Testing cheese for fat 316 



Cheese-moisture test 317 



Test for casein in milk 318 



Measuring the casein 320 



Modifications of the cheddar process .... 321 



Skimmed-milk cheese 321 



Soaked-curd cheese 322 



Cheese from pasteurized milk .... 323 



Sage cheese 327 



Defects in American cheddar cheese .... 327 



Quality and judging of cheese 340 



Cheese score card 341 



Cheese rules of the New York Mercantile Exchange . 342 



Cheese problems 346 



Estimating cheese yield of milk, using fat-content 



as a basis of calculation . . . 346 



Value of fat usually lost in whey .... 347 

 Calculating the rate of payment on the fat basis 



in a cooperative cheese factory . . 348 



CHAPTER X 



FANCY CHEESES 350-390 



Limburger cheese 350 



Emmental or Domestic Swiss ..... 351 



Stilton cheese 355 



Gorgonzola 356 



Roquefort . . 357 



The manufacture of Edam cheese .... 359 



Kind of milk used 359 



Treatment of milk before adding rennet . . 360 



Addition of rennet to milk 360 



Cutting the curd 360 



