Chapter II: The Milk in Its Relation to Cheese 5-28

Factors affecting the quality, 6; Chemical composition, 7;
Factors causing variation in composition, 8; Milk
constituents, 9; Water, 10; Fat, 11; Casein, 12;
Milk-sugar, 13; Albumin, 14; Ash, 15; Enzymes, 16; The
flavor of feeds eaten by the cow, 17; Absorption of odors,
18; Effect of condition of the cow, 19; Bacteria in the
milk, 20; Groups of bacteria in milk, 21; Acid
fermentation of milk, 22; Bacterium lactis-acidi group,
23; Colon-aërogenes group, 24; Acid peptonizing group, 25;
Bacillus bulgaricus group, 26; Acid cocci or weak
acid-producers, 27; Peptonizing organisms, 28; Inert
types, 29; Alkali-producing bacteria, 30; Butyric
fermenting types, 31; Molds and yeasts, 32; Bacterial
contamination of milk, 33; Germicidal effect of milk, 34;
Sources and control of bacteria in milk, 35; The cow, 36;
Stable air, 37; The milker, 38; Utensils, 39; The factory,
40; The control of bacteria, 41; Fermentation test, 42;
The sediment test, 43.

CHAPTER III

COAGULATING MATERIALS 29-40

Ferments, 44; Nature of rennet, 45; Preparation of rennet
extract, 46; Pepsin, 47; Chemistry of curdling, 48; Use
of acid, 49; Robertson's theory, 50; Rennet curd, 51;
Hammarsten's theory, 52; Duclaux theory, 53; Bang's
theory, 54; Bosworth's theory, 55.

CHAPTER IV

LACTIC STARTERS 41-54

Acidifying organisms, 56; Starter, 57; Natural starter,
58; Commercial starter or pure cultures, 59;
Manufacturer's directions, 60; Selecting milk, 61;
Pasteurization, 62; Containers, 63; Adding cultures, 64;
Cleanliness, 65; "Mother" starter or startoline, 66;
Examining starter, 67; Second day's propagation, 68;
Preparations of larger amount of starter, 69; Amount of
mother starter to use, 70; Qualities, 71; How to carry the
mother starter, 72; Starter score-cards, 73; Use of
starter, 74; The amount of starter to use, 75; Starter
lot-card, 76.

CHAPTER V

CURD-MAKING 55-80

The composition of the milk, 77; Cheese color, 78; The
acidity factor, 79; Acidity of milk when received, 80; The
acid test, 81; Rennet tests, 82; Marschall rennet test,
83; Comparison of acid and rennet test, 84; Control of
acid, 85; Acidity and rennet action, 86; Acidity and
expulsion of the whey, 87; Acidity in relation to cheese
flavor, 88; Acidity in relation to body and texture of
cheese, 89; Acidity in relation to cheese color, 90;
Control of moisture, 91; Relation of moisture to
manufacture and quality, 92; Relation of moisture to
acidity, 93; Setting temperature, 94; Strength of
coagulating materials, 95; Amount of coagulating materials
to use, 96; Method of adding rennet, 97; The curdling
period, 98; Cutting or breaking the curd, 99; Curd knives,
100; Heating or "cooking," 101; Draining, 102; Application
to cheese, 103.

CHAPTER VI

CLASSIFICATION 81-88

Basis of classification, 104; Processed cheeses, 105; Whey
cheeses, 106; Soft and hard cheeses, 107; Relation of
moisture to classes, 108; Relation of heat to classes,
109.

CHAPTER VII

CHEESES WITH SOUR-MILK FLAVOR 89-110

Skim series, 110; Cottage cheese, 111; Household practice,
112; Factory practice, 113; Buttermilk cheese, 114;
Neufchâtel group, 115; Domestic or American Neufchâtel
cheeses, 116; The factory, 117; Cans, 118; Draining racks,
119; Cloths, 120; Molding machinery, 121; Milk for
Neufchâtel, 122; Starter, 123; Renneting or setting, 124;
Draining, 125; Cooling Neufchâtel, 126; Pressing, 127;
Working and salting Neufchâtel, 128; Storage, 129;
Molding, 130; Skimmed-milk Neufchâtel, 131; Baker's
cheese, 132; Domestic Neufchâtel, 133; Partially skim
Neufchâtel, 134; Cream cheese, 135; Neufchâtel
specialties, 136; Gervais, 137; European forms
occasionally imported, 138.

CHAPTER VIII

SOFT CHEESES RIPENED BY MOLD 111-133

Hand cheese and its allies, 139; Pennsylvania pot cheese,
140; Appetitost (Appetite cheese), 141; Ripened
Neufchâtel, French process, 142; The Camembert group, 143;
Camembert cheese, 144; Description of Camembert, 145;
Conditions of making and ripening, 146; Outline of making
process, 147; Acidity, 148; Ripening the cheese, 149;
Composition, 150; Factory, 151; Economic factors, 152;
French Brie, 153; Coulommiers, 154.

CHAPTER IX

SOFT CHEESES RIPENED BY BACTERIA 134-148

The Isigny group, 155; Raffiné, 156; Liederkranz cheese,
157; Limburger cheese, 158; The milk, 159; Making the
cheese, 160; Draining and salting, 161; Ripening, 162;
Marketing and qualities of Limburger, 163; Yield and
composition of Limburger, 164; Münster cheese, 165.

CHAPTER X

SEMI-HARD CHEESES 149-171

The green mold group, 166; Roquefort cheese, 167; Cow's
milk or Façons Roquefort, 168; Outline of making
Roquefort, 169; Ripening of Roquefort, 170; Gorgonzola,
171; Stilton cheese, 172; Gex, 173; Bacterially-ripened
series, 174; Brick cheese, 175; Making of brick cheese,
176; Ripening brick cheese, 177; Qualities of brick
cheese, 178; Composition and yield, 179; Port du Salut
cheese, 180.

CHAPTER XI

THE HARD CHEESES 172-183

The Danish group, 181; The Dutch group, 182; Edam cheese,
183; Method of manufacture, 184; Salting and curing Edam,
185; Equipment for making Edam cheese, 186; Qualities and
yield of Edam cheese, 187; Gouda cheese, 188; Method of
manufacture, 189; Equipment for Gouda cheese, 190;
Composition and yield, 191.

CHAPTER XII

CHEDDAR CHEESE-MAKING 184-221

The lot-card, 192; The milk, 193; Ripening the milk, 194;
Setting or coagulating, 195; Cutting, 196; Heating or
"cooking" the curd, 197; Removing the whey, 198; Hot-iron
test, 199; Firmness of the curd, 200; Gathering the curd
together, 201; Matting or cheddaring, 202; Milling the
curd, 203; Salting, 204; Hooping the curd, 205; Pressing
the curd, 206; Dressing the cheese, 207; Handling
over-ripe and gassy milk, 208; Qualities of Cheddar
cheese, 209.

CHAPTER XIII

COMPOSITION AND YIELD OF CHEDDAR CHEESE 222-246

Composition of milk, whey and cheese, 210; Relations of
fat to casein in normal milk, 211; Influence of fat in
milk on yield of cheese, 212; Fat loss in cheese-making,
213; Effect of bacterial-content of milk on yield of
cheese, 214; Factors affecting the moisture-content of
Cheddar, 215; Variations of the Cheddar process, 216;
Cheddar-type cheese from pasteurized milk, 217; Club
cheese, 218; The stirred-curd or granular process, 219;
California Jack cheese, 220; The washed-curd process, 221;
English dairy cheese, 222; Pineapple cheese, 223; Leyden,
224; Cheddar cheese with pimientos, 225; Sage cheese, 226;
Skimmed-milk cheese, 227; Full skimmed-milk Cheddar
cheese, 228; Half skimmed-milk Cheddar cheese, 229; Yield
and qualities of skimmed-milk Cheddar cheese, 230.