TABLE OF CONTENTS. 
CHAPTER. Pace. 
I—The Constitution of Milk i 
II—Secretion and Contamination of Milk . 
TII— Milk Testing 
IV—Enzymes . 
V—The Deportment of ‘Hennet 
VI—Cheddar Cheese : 
VII—Cutting and Heating the Curd . 
VilI—Drawing the Whey—Dipping and Milling ie 
Curd fi 
IX—Salting and Pressing i Curd . 
X—Curing and Shipping the Cheese 
XI—Judging Cheese 
XII—Hints on the Babee and Coote of 
Cheese Factories . 
XITI—Organization of Cheese Factory Asendietions ; 
XIV—Swiss Cheese—its Characteristics 
XV—Swiss Cheese—from Milk to Curing Cellar 
XVI—Swiss Cheese—Work in the Cellar . 
XVII—Brick Cheese 
XVIII—Limburger Cheese 
XIX—Edam Cheese a ‘ 
XX— Cottage, Neufchatel and Soft on Cheese ; 
XXI—Foreign and Domestic Cheese of Minor Importance 
Appendix. 1—Composition of Milk and Its Products 
2— Analyses of Different Kinds of Cheese 
8—The Cheese Market of the United States . 
4—Yield of Cheese from 100 Pounds of Milk 
5—Government Standards of Purity for Cheese . 
6—Definition of a good American Cheddar Cheese . 
"—Defects in American Cheddar Cheese . x 
8—Standards for Grading Canadian Cheddar Cheese 
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