CONTENTS 



Treatment of curd after cutting .... 

 Filling molds, pressing and dressing cheese . 



Salting and curing 



Curing room 



Utensils employed in making Edam cheese . 



Qualities of Edam cheese 



Loss of milk-solids in manufacture of Edam cheese 

 Amount of fat lost and recovered in the manufac- 

 ture of Edam cheese .... 

 Influence of composition of milk on yield of cheese 

 Yield of green cheese from one hundred pounds of 



milk 



Amount of water retained in cheese 

 Comparison of Edam and American cheddar cheese 

 with reference to profit in manufacture . 

 The manufacture of Gouda cheese .... 

 Treatment of milk before adding rennet 



Addition of rennet to milk 



Cutting the curd 



Treatment of curd after cutting .... 

 Pressing and dressing cheese .... 



Salting and curing 



Utensils employed in making Gouda cheese 

 Loss of fat in the manufacture of Gouda cheese 

 Loss of casein and albumen in the manufacture of 



Gouda cheese 



Yield in the manufacture of Gouda cheese 

 Directions for making the Camembert type of cheese . 

 The cheese-making plant ..... 

 Equipment of the making room .... 



Vats 



Apparatus for determining ripeness 



Curd knife and dipper ..... 



Draining table 



Hoops, or forms 



Boards 



Mats 



Cane bottoms 



Equipment of ripening rooms . . . 

 Construction and condition of the rooms 



