CONTENTS xvii 



PAGES 



Making room 374 



First ripening room 375 



Second ripening room 375 



Protection against insects- .... 376 



The making, of the cheese 376 



The milk 376 



Ripening the milk 376 



The starter 377 



Adding the rennet ...... 378 



Cutting the curd 378 



Dipping the curd into the forms . . . 379 



Inoculation and turning . 380 



Salting 382 



Making cheese from uncut curd . . . 382 



The use of the low forms .... 383 



Ripening the cheese 383 



Factory methods 385 



Various defects of cheese 386 



Gassy curd . . 386 



Yeast 386 



Molds . . . ... . . 387 



Dry cheese 387 



Wet cheese 387 



Mites 387 



Skippers 387 



Estimated equipment for a factory . . . 388 



Brie cheese 389 



CHAPTER XI 



FARM DAIRYING . . 391-451 



Testing milk on the farm 392 



Sampling the milk ...... 392 



Testing the milk 393 



Testing cream on the farm 393 



Method of selling milk ...... 394 



Making butter on the farm . . . ' . . . 396 



Care of milk and utensils 396 



Method of creaming 397 



Selection of the separator 398 



Variation in percentage of fat from hand-separator 399 



