Chapter XIV: Cheddar Cheese Ripening 247-275

Fat, 231; Milk-sugar, 232; The salts, 233; Gases, 234;
Casein or proteins, 235; Causes of ripening changes, 236;
Action of the rennet extract, 237; The action of the
bacteria, 238; Conditions affecting the rate of cheese
ripening, 239; The length of time, 240; The temperature of
the curing-room, 241; Moisture-content of the cheese, 242;
The size of the cheese, 243; The amount of salt used, 244;
The amount of rennet extract, 245; The influence of acid,
246; Care of the cheese in the curing-room, 247;
Evaporation of moisture from the cheese during ripening,
248; Paraffining, 249; Shipping, 250. _Defects in Cheddar
cheese_: Defects in flavor, 251; Feedy flavors, 252; Acid
flavors, 253; Sweet or fruity flavors, 254; Defects in
body and texture, 255; Loose or open texture, 256; Dry
body, 257; Gassy textured cheese, 258; Acidy, pasty or
soft body and texture, 259; Defects in color, 260; Defects
in finish, 261. _Cheddar cheese judging_: Securing the
sample, 262; How to determine quality, 263; Causes of
variations in score, 264; The score-card, 265.

CHAPTER XV

THE SWISS AND ITALIAN GROUPS 276-292

_Swiss cheese_: The Swiss factory, 266; The milk, 267;
Rennet extract, 268; Starter, 269; The making process,
270; Curing Swiss, 271; Block Swiss, 272; Shipment, 273;
Qualities of Swiss cheese, 274; Composition and yield,
275; _The Italian group_: Parmesan, 276; Regianito, 277.

CHAPTER XVI

MISCELLANEOUS VARIETIES AND BY-PRODUCTS 293-296

Caciocavallo, 278; Sap sago, 279; Albumin cheese, 280;
Mysost, Norwegian whey cheese, 281; Whey butter, 282.

CHAPTER XVII

CHEESE FACTORY CONSTRUCTION, EQUIPMENT, ORGANIZATION 297-310

Locating the site, 283; The building, 284; Heating plant,
285; Curing-rooms, 286; Light, 287; Ventilation, 288;
Boiler-room, 289; whey tanks, 290; Store-room, 291; The
floors, 292; Arrangement of machinery and rooms, 293;
Arrangements for cleanliness, 294; Equipment and supplies
list, 295; Factory organization, 296.

CHAPTER XVIII

HISTORY AND DEVELOPMENT OF THE CHEESE INDUSTRY IN AMERICA 311-326

The factory system, 297; Introduction of factory system in
Canada, 298; Introduction of cheddaring, 299; Introduction
of Swiss and Limburger, 300; Number and distribution of
cheese factories, 301; Total production of cheese in the
United States, 302; Rank of the leading cheese-producing
states, 303; Exportation and importation of cheese by the
United States, 304; Average yearly price of cheese, 305;
Canadian cheese statistics, 306; Introduction of
cheese-making into new regions, 307.

CHAPTER XIX

TESTING 327-342

The fat test, 308; Sampling the milk, 309; Adding the
acid, 310; Centrifuging, 311; Reading the test, 312;
testing whey for fat, 313; testing cheese for fat, 314;
Reading the test, 315; The Hart casein test, 316; Solids
in the milk, 317; the lactometer, 318; Calculating the
solids not fat in the milk, 319; Testing cheese for
moisture, 320.

CHAPTER XX

MARKETING 343-361

Buying milk, 321; Cheese yield basis of buying milk, 322;
Fat basis for payment of milk, 323; Weight basis or
pooling method for payment of milk, 324; Fat-plus-two
method for payment of milk, 325; Comparison of methods,
326; Laws governing the production and sale of milk, 327;
Marketing of cheese, 328; Mercantile exchanges, 329;
Marketing perishable varieties, 330; Distribution of
price, 331; Standards, 332; Laws relating to cheese
marketing, 333.

CHAPTER XXI

CHEESE IN THE HOUSEHOLD 362-381

Food value of cheese, 334; Digestibility of cheese, 335;
Cheese flavor, 336; Relation to health, 337; Cheese
poisoning, 338; Proper place in the diet, 339; Care of
cheese, 340; Food value and price, 341; Methods and
recipes for using cheese, 342.

THE BOOK OF CHEESE