vi CONTENTS. 



CHAPTER PAGE 



III. Buildings and Machinery for Co-operative 



Factories --124 



IV. Methods of Paying Patrons - - -' 140 



V. Canadian Cheddar Cheesemaking - - - - - - 151 



VI. Special and Fancy Cheese --180 



VII. Pasteurizers, and the Pasteurization of Milk and 



Cream for Buttermaking 185 



VIII. Buttermaking in the Creamery 194 



IX. Marketing Cheese and Butter 221 



X. Condensed Milk ----- 226 



XI. Appendix, containing useful Tables of Reference 



for Dairymen 229 



Index - - .- 255 



