XVI 



CONTENTS 



Treatment of curd after cutting 



Filling molds, pressing and dressing cheese 



Salting and curing .... 



Curing room 



Utensils employed in making Edam cheese 

 Qualities of Edam cheese 

 Loss of milk-solids in manufacture of Edam cheese 

 Amount of fat lost and recovered in the manufac- 

 ture of Edam cheese . 

 Influence of composition of milk on yield of cheese 

 Yield of green cheese from one hundred pounds of 



milk .... 



Amount of water retained in cheese 

 Comparison of Edam and American cheddar cheese 

 with reference to profit in manufacture 

 The manufacture of Gouda cheese 



Treatment of milk before adding rennet 



Addition of rennet to milk 



Cutting the curd . 



Treatment of curd after cutting 



Pressing and dressing cheese 



Salting and curing 



Utensils employed in making Gouda cheese 



Loss of fat in the manufacture of Gouda cheese 



Loss of casein and albumen in the manufacture of 



Gouda cheese .... 



Yield in the manufacture of Gouda cheese 

 Directions for making the Camembert type of cheese 

 The cheese-making plant 

 Equipment of the making room 



Vats' 



Apparatus for determining ripeness 



Curd knife and dipper 



Draining table 



Hoops, or forms 



Boards 



Mats 



Cane bottoms 

 Equipment of ripening rooms 

 Construction and condition of the rooms 



