CONTENTS. ix 



of butter. Different kinds of butter. Fresh butter. Preserved butter. Whey 

 butter. Melted butter. Butter-milk. Composition of butter-milk. Properties 

 of good butter. Common faults of butter. Chemical composition of butter. 

 Analysis of butter. Determination of water, fat, ash, proteids, non-nitrogenous 

 bodies, preservatives, and colouring matters in butter, pp. 106-199 



CHAPTER V. 



CHEESE AND CHEESE-MAKING. 



107-128. Coagulation of milk and properties of coagulum. Curd. Coagulum or 

 raw cheese. Coagulation of milk by acids. Chemical composition of casein, 

 paracasein, and whey-protein. Rennet and its properties. Strength of action 

 of rennet. Directions for using rennet. Rennet powder. Rennet substitutes. 

 Preparation of rennet. Application of rennet in practice. Time for coagulation. 

 Testing of rennet solution. Colouring of cheese. Utensils necessary in prepara- 

 tion of cheese. Cheese vat for steam. Cheese vat for hot water. Steam cheese 

 kettle. Oneida cheese vat. Cheese tub. Treatment of curd before moulding. 

 Cheese breaker and ladle. Curd stirrer and knife. Shaping of rennet cheeses. 

 Cheese rooms. Pressing of rennet cheeses. Wooden cheese vat. "Two in one" 

 double cheese press. "Gleed" press. Swiss lever press. Lever press. Salting 

 of cheeses. Ripening room for cheeses. Art of cheese-making. Function of 

 bacteria in ripening. Ripening of cheese chemical changes effected by, function 

 of fungoids in. Defects of cheese. Preparing of cheeses for market. Different 

 kinds of cheese and their classification. Cheeses of a soft and oily character 

 made from cows' milk. Soft cheeses. Preparation of Neufchatel cheese. Rennet 

 cheese of a firm character, made from cows' milk. Hard cheeses. Preparation 

 of cheddar cheese in America. Preparation of cheddar cheese in England. 

 Preparation of Edam cheese in Holland. Preparation of Emmenthal cheese 

 in Switzerland. Bacillus diatrypeticus casei. Cheese from sheep's milk. Pre- 

 paration of Roquefort cheese in France. Cheese from goats', buffalo, reindeer, 

 and mixed milk. Sour milk cheeses. Curd mill. Cheshire curd mill. Cheese- 

 like products from refuse of cheese manufactories. Mysost. Schottensicht. 

 Ziger cheese. Liquid residue of cheese. Its composition. Yield of cheese. 

 Chemical composition of cheese. Analysis of cheese. Determination of 

 water, fat, ash, nitrogenous matter, and milk-sugar. Composition of different 

 cheeses, pp. 200-275 



CHAPTER VI. 



PREPARATION OF KEEPING MILK, FERMENTED MILK, AND 

 THE BYE-PRODUCTS OF MILK. 



129-138. Keeping milk. Pasteurized milk. Laval milk-scalder. Different forms 

 of Pasteurizing apparatus. Temperature necessary for Pasteurization. Steri- 

 lized unthickened milk. Sterilizing apparatus. Properties of sterilized milk. 

 Condensed milk. Vacuum pan for condensing milk. Composition of condensed 

 sweetened milk. American unsweetened condensed milk. Fermented milk. 

 Ropy milk. Kephir its properties, its preparation, its composition. Koumiss 

 its preparation, its composition. Ropy milk. Milk-sugar its preparation, 

 its composition. Bye-products of milk of minor importance. Keschk. Lactarine. 

 Lactite, '.'.,/.... pp. 276-295 



