TABLE OF CONTENTS VU 



PAGE 



Butter . 69 



Dairy Butter 70 



Centrifugal Creaming 70 



Co-operative Creameries 70 



Ripening the Cream 71 



Coloring 74 



Churning 75 



Working 78 



Salting 79 



Composition 79 



Overrun 79 



Packing 79 



Sweet Butter 79 



Renovated Butter 80 



Oleomargarine 80 



Coco-Butter * 80 



Buttermilk 80 



Cooling Essential 81 



Commercial Buttermilk 81 



Ripening 82 



Breaking up the Curd 82 



Thick Milk 82 



Yoghourt 83 



Fermented Milk 83 



Koumis 83 



Kefir 85 



Chapter III 



Cheese 86 



Cheddar Cheese 89 



The Factory System 90 



Ripening the IMilk 90 



Coloring and Setting with Rennet 92 



Cutting the Curd 94 



