xii Contents. 
CHAPTER XI. 
CHEDDAR CHEESE MAKING. 
Setting — Cutting — Heating — Cheddaring — Grinding — Salting — 
Curing — Difficulties likely to occur in cheddar cheese mak- 
ing — Qualities of cheese. 
Pages 173-190 
CHAPTER XII. 
VARIETIES OF CHEESE. 
Home-trade or stirred-curd cheese — Sage cheese — Young Amer- 
ica — Pineapple — Truckle— American Neufchatel— Phila- 
delphia cream cheese — Limburger — Imitation Swiss — Pre- 
pared cheese —English cheese — Stilton —Emmenthaler or 
Swiss — Edam — Gouda — Roquefort — Brie — Camembert — 
Gorgonzola — Parmesan. 
Pages 191-203 
CHAPTER XIII. 
By-PRopucts OF THE Datry. 
Skimmed milk, buttermilk and whey — Milk sugar — Duteh 
cheese — Whey cheese — Cheese food — Wheyn. 
Pages 204-208 
CHAPTER XIV. 
BUTTER AND CHEESE FAcTORIES. 
Location of creameries — Arrangement of building — Construc- 
tion — Cheese factories — Combined butter and cheese fac- 
tories — Farm dairy buildings. 
Pages 209-220 
CHAPTER XV. 
STATISTICS AND ECONOMICS OF THE DaIRY INDUSTLY. 
Increase in dairy production— Development of the factory sys- 
tem — Condensed milk — Dairy legislation — Dairy markets. 
Pages 221-230 
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