CONTENTS 



XV 



Method of cutting the curd .... 



PAGES 



308 



Heating the curd . 



309 



Cheddaring the curd 



310 



Milling the curd 



310 



Salting the curd ...... 



312 



Pressing the curd 



312 



Curing the cheese 



314 



Testing cheese for fat . . . 



316 



Cheese-moisture test ....... 



317 



Test for casein in milk 



318 



Measuring the casein 



320 



Modifications of the cheddar process 



321 



Skimmed-milk cheese ..... 



321 



Soaked-eurd cheese 



322 



Cheese from pasteurized milk ... 



323 



Sage cheese . . . .... 



327 



Defects in American cheddar cheese 



327 



Quality and judging of cheese .... 



340 



Cheese score card ....... 



341 



Cheese rules of the New York Mercantile Exchange 



342 



Cheese problems ....... 



346 



Estimating cheese yield of milk, using fat-content 





as a basis of calculation . 



346 



Value of fat usually lost in whey . 



347 



Calculating the rate of payment on the fat basis 



5 



in a cooperative cheese factory 



348 



CHAPTER X 



Fancy Cheeses . . . . . . . . 350-390 



Limburger cheese 350 



Emmental or Domestic Swiss . . . . 351 



Stilton cheese . „ 355 



Gorgonzola . . . . . . . . 356 



Roquefort 357 



The manufacture of Edam cheese .... 359 



Kind of milk used 359 



Treatment of milk before adding rennet . . 360 



Addition of rennet to milk 360 



Cutting the curd . 360 



