CONTENTS 



XVll 



Making room 



First ripening room 



Second ripening room 



Protection against insects 

 The making of the cheese 



The milk 



Ripening the milk 



The starter 



Adding the rennet 



Cutting the curd 



Dipping the curd into the forms 



Inoculation and turning 



Salting 



Making cheese from uncut curd 



The use of the low forms 

 Ripening the cheese 



Factory methods 

 Various defects of cheese 



Gassy curd 



Yeast 



Molds 



Dry cheese 



Wet cheese 



Mites 



Skippers 



Estimated equipment for a factory 

 Brie cheese 



CHAPTER XI 



Fabm Dairying 



Testing milk on the farm 



Sampling the milk 



Testing the milk . 



Testing cream on the farm 

 Method of selling milk 

 Making butter on the farm . 



Care of milk and utensils 



Method of creaming 



Selection of the separator 



Variation in percentage of fat from hand-separator 



