CONTENTS XI 



PART IV. 



BY-PRODUCTS OF THE CREAMERY AND CHEESE FACTORY. 



CHAPTER XXIV. p^oe 



Cottage Cheese 203 



Milk to Use 203 



Use of Starters 204 



Souring the Milk 204 



Heating the Curd 205 



Draining the Curd 205 



Seasoning the Curd 205 



Yield of Cheese 205 



Use of Rennet in Cottage Cheese Making 206 



Use of Hydrochloric Acid 206 



Buttermilk Cheese 207 



Heating the Buttermilk 207 



Draining the Curd 208 



Seasoning the Curd 208 



Kind of Buttermilk 209 



Buttermilk Cream 210 



CHAPTER XXV. 



Whey Butter 211 



Original Methods of Making VVhey Butter 212 



Poor Methods Employed 2 13 



Modern Whey Butter Making 213 



Disposal of Whey Butter 214 



Profits from Whey Butter Making 215 



CHAPTER XXVI. 



Milk Sugar 216 



History and Development of Milk Sugar Manufacturing 216 



Milk Sugar Making in the United States 217 



The Process of Manufacture 218 



By-products of Milk Sugar Making 219 



Mysost 219 



CHAPTER XXVII. 



Casein 221 



Preparation of Casein 221 



Casein from Buttermilk 224 



