xvill CONTENTS 



PAGES 



Care of the cream 401 



The ripening of cream 402 



Propagation of starter for butter-making . . 403 



Methods of determining the ripeness of cream . 406 



Coloring the butter . . . . ' . . 407 



Churning 407 



The object of churning 410 



Washing the butter 411 



Salting the butter 412 



Working the butter 413 



Printing and packing butter .... 414 



Marketing the butter 415 



Butter score card . . . . . . 416 



Holding butter for winter use 417 



Cheese-making on the farm 418 



Methods for making cheddar cheese on the farm . 419 



Coagulate milk with rennet .... 419 



Cutting the curd 420 



Heating the curd . ... 421 



Preparing the cheese for the press . 422 



Pressing the cheese ..... 423 



Curing the cheese ... . 424 



Methods of making some of the soft cheese . . 425 



Pasteurization 425 



Pot cheese .... 427 



Method of manufacture .... 427 



Yield 



Qualities of pot cheese 



Baker's cheese 



Method of manufacture .... 429 



Yield .... ... 



Qualities of baker's cheese .... 



Cottage cheese 



Method of manufacture . . . / 



Composition . . , 

 Marketing ... 

 Qualities of cottage cheese .... 

 Defects in pot, baker's, and cottage cheese . 



Neufchatel cheese .... 434 



Method of manufacture .... 435 



