XV111 



CONTENTS 



Care of the cream .... 



The ripening of cream .... 

 Propagation of starter for butter-making 

 Methods of determining the ripeness of cream 

 Coloring the butter 

 Churning .... 



The object of churning . 

 Washing the butter 

 Salting the butter 

 Working the butter 

 Printing and packing butter 

 Marketing the butter 

 Butter score card 

 Holding butter for winter use 

 Cheese-making on the farm 



Methods for making cheddar cheese on the farm 



Coagulate milk with rennet 



Cutting the curd 



Heating the curd 



Preparing the cheese for the press 



Pressing the cheese 



Curing the cheese . 

 Methods of making some of the soft cheese 



Pasteurization 

 Pot cheese •. 



Method of manufacture 



Yield .... 



Qualities of pot cheese . 

 Baker's cheese 



Method of manufacture 



Yield. A- ; . 



Qualities of baker's cheese 

 Cottage cheese 



Method of manufacture 



Composition . 



Marketing . . . . 



Qualities of cottage cheese 

 Defects in pot, baker's, and cottage cheese 

 Neufchatel cheese 



Method of manufacture 



