xiv Contents 
CHAPTER XIII 
Mitx ror CHerseE Maxine 
Theory of cheese making—Quality of milk for cheese making— 
Loss of fat—Cooling—Aération—Ripening—Rennet_ tests— 
Degree of ripeness necessary—Starters—Rennet—Removal 
of whey. 
Pages 233-250 
CHAPTER XIV 
CHEDDAR CHEESE MAKING 
Setting — Cutting — Heating — Cheddaring — Grinding — Salting — 
Curing—Difficulties likely to occur in cheddar cheese mak- 
ing—Qualities of cheese. 
Pages 251-268 
CHAPTER XV 
OTHER VARIETIES OF CHEESE 
Home-trade or stirred-curd cheese—Sage cheese—Young Amer- 
ica — Picnics — Pineapple— Truckle—American Neufchatel— 
Philadelphia cream cheese—Limburger—Imitation Swiss— 
Prepared cheese—English cheese—Stilton—Cheshire—Lanca- 
shire — Derbyshire — Leicestershire — Wensleydale — Gorgon- 
zola—Emmenthaler or Swiss—Edam—Gouda—Roquefort— 
Brie—Camembert—D Isigny—Pont L’Eveque—Port du Salut 
—Parmesan. . 
Pages 269-298 
CHAPTER XVI 
Ick Cream 
Relation to dairy practice—Classification—Quality of cream— 
Sugar—Flavors—Fillers—Freezing and packing—Transferring 
—Freezers—Recipes—Scoring. 
Pages 299-314 
CHAPTER XVII 
OrHEeR AND By-Propucts or THE Datry 
Skimmed milk, buttermilk and whey—Condensed milk—Dried 
casein—Milk sugar—Dutch cheese—Whey cheese—Cheese 
food—Koumiss—Kephir—Wheyn. 
Pages 315-325 
