| CHAPTER I |
| | PAGES |
| General Statement on Cheese | [1-4] |
| | Nature of cheese, [1]; Cheese-making as an art, [2];Cheese-making as a science, [3]; Problems in cheese-making,[4]; History, [5]. | |
| 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 ofthe cow, [19]; Bacteria in the milk, [20]; Groups ofbacteria in milk, [21]; Acid fermentation of milk, [22]Bacterium lactis-acidi group, [23]; Colon-aërogenesgroup, [24]; Acid peptonizing group, [25]; Bacillusbulgaricus group, [26]; Acid cocci or weak acid-producers,[27]; Peptonizing organisms, [28]; Inerttypes, [29]; Alkali-producing bacteria, [30]; Butyricfermenting types, [31]; Molds and yeasts, [32]; Bacterialcontamination of milk, [33]; Germicidal effect of milk,[34]; Sources and control of bacteria in milk, [35]; Thecow, [36]; Stable air, [37]; The milker, [38]; Utensils, [39]The factory, [40]; The control of bacteria, [41]; Fermentationtest, [42]; The sediment test, [43]. | |
| CHAPTER III |
| Coagulating Materials | [29-40] |
| | Ferments, [44]; Nature of rennet, [45]; Preparationof rennet extract, [46]; Pepsin, [47]; Chemistry ofcurdling, [48]; Use of acid, [49]; Robertson's theory,[50]; Rennet curd, [51]; Hammarsten's theory, [52]Duclaux theory, [53]; Bang's theory, [54]; Bosworth'stheory, [55]. | |
| CHAPTER IV |
| Lactic Starters | [41-54] |
| | Acidifying organisms, [56]; Starter, [57]; Naturalstarter, [58]; Commercial starter or pure cultures,[59]; Manufacturer's directions, [60]; Selecting milk,[61]; Pasteurization, [62]; Containers, [63]; Addingcultures, [64]; Cleanliness, [65]; "Mother" starteror startoline, [66]; Examining starter, [67]; Secondday's propagation, [68]; Preparations of larger amountof 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]; Theamount 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]; Marschallrennet test, [83]; Comparison of acid and rennettest, [84]; Control of acid, [85]; Acidity and rennetaction, [86]; Acidity and expulsion of the whey, [87]Acidity in relation to cheese flavor, [88]; Acidity inrelation to body and texture of cheese, [89]; Acidityin relation to cheese color, [90]; Control of moisture,[91]; Relation of moisture to manufacture andquality, [92]; Relation of moisture to acidity, [93]Setting temperature, [94]; Strength of coagulatingmaterials, [95]; Amount of coagulating materials touse, [96]; Method of adding rennet, [97]; The curdlingperiod, [98]; Cutting or breaking the curd, [99]; Curdknives, [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 ofheat to classes, [109]. | |
| CHAPTER VII |
| Cheeses With Sour-milk Flavor | [89-110] |
| | Skim series, [110]; Cottage cheese, [111]; Householdpractice, [112]; Factory practice, [113]; Buttermilkcheese, [114]; Neufchâtel group, [115]; Domestic orAmerican 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]; Europeanforms occasionally imported, [138]. | |
| CHAPTER VIII |
| Soft Cheeses Ripened by Mold | [111-133] |
| | Hand cheese and its allies, [139]; Pennsylvaniapot cheese, [140]; Appetitost (Appetite cheese), [141]Ripened Neufchâtel, French process, [142]; TheCamembert group, [143]; Camembert cheese, [144]Description of Camembert, [145]; Conditions ofmaking 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]; Liederkranzcheese, [157]; Limburger cheese, [158]; Themilk, [159]; Making the cheese, [160]; Draining andsalting, [161]; Ripening, [162]; Marketing and qualitiesof 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'smilk or Façons Roquefort, [168]; Outline of makingRoquefort, [169]; Ripening of Roquefort, [170]; Gorgonzola,[171]; Stilton cheese, [172]; Gex, [173]; Bacterially-ripenedseries, [174]; Brick cheese, [175]; Making of brick cheese,[176]; Ripening brick cheese, [177]; Qualities of brickcheese, [178]; Composition and yield, [179]; Port du Salutcheese, [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 formaking Edam cheese, [186]; Qualities and yield ofEdam cheese, [187]; Gouda cheese, [188]; Method ofmanufacture, [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 themilk, [194]; Setting or coagulating, [195]; Cutting,[196]; Heating or "cooking" the curd, [197]; Removingthe whey, [198]; Hot-iron test, [199]; Firmness of thecurd, [200]; Gathering the curd together, [201];Matting or cheddaring, [202]; Milling the curd, [203]Salting, [204]; Hooping the curd, [205]; Pressing thecurd, [206]; Dressing the cheese, [207]; Handling over-ripeand gassy milk, [208]; Qualities of Cheddarcheese, [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]; Fatloss in cheese-making, [213]; Effect of bacterial-contentof milk on yield of cheese, [214]; Factorsaffecting the moisture-content of Cheddar, [215]Variations of the Cheddar process, [216]; Cheddar-typecheese from pasteurized milk, [217]; Club cheese,[218]; The stirred-curd or granular process, [219]California Jack cheese, [220]; The washed-curdprocess, [221]; English dairy cheese, [222]; Pineapplecheese, [223]; Leyden, [224]; Cheddar cheese withpimientos, [225]; Sage cheese, [226]; Skimmed-milkcheese, [227]; Full skimmed-milk Cheddar cheese,[228]; Half skimmed-milk Cheddar cheese, [229]Yield and qualities of skimmed-milk Cheddar cheese,[230]. | |
| CHAPTER XIV |
| Cheddar Cheese Ripening | [247-275] |
| | Fat, [231]; Milk-sugar, [232]; The salts, [233]Gases, [234]; Casein or proteins, [235]; Causes ofripening changes, [236]; Action of the rennet extract,[237]; The action of the bacteria, [238]; Conditionsaffecting the rate of cheese ripening, [239]; Thelength of time, [240]; The temperature of the curing-room,[241]; Moisture-content of the cheese, [242]; Thesize of the cheese, [243]; The amount of salt used, [244]The amount of rennet extract, [245]; The influenceof acid, [246]; Care of the cheese in the curing-room,[247]; Evaporation of moisture from the cheeseduring ripening, [248]; Paraffining, [249]; Shipping,[250]. Defects in Cheddar cheese: Defects in flavor,[251]; Feedy flavors, [252]; Acid flavors, [253]; Sweetor fruity flavors, [254]; Defects in body and texture,[255]; Loose or open texture, [256]; Dry body, [257]Gassy textured cheese, [258]; Acidy, pasty or softbody and texture, [259]; Defects in color, [260]Defects in finish, [261]. Cheddar cheese judging: Securingthe 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 makingprocess, [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]; Albumincheese, [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]; Heatingplant, [285]; Curing-rooms, [286]; Light, [287]Ventilation, [288]; Boiler-room, [289]; whey tanks,[290]; Store-room, [291]; The floors, [292]; Arrangementof machinery and rooms, [293]; Arrangementsfor 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 factorysystem 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 theUnited States, [304]; Average yearly price of cheese,[305]; Canadian cheese statistics, [306]; Introductionof cheese-making into new regions, [307]. | |
| CHAPTER XIX |
| Testing | [327-342] |
| | The fat test, [308]; Sampling the milk, [309]; Addingthe acid, [310]; Centrifuging, [311]; Reading the test,[312]; testing whey for fat, [313]; testing cheese forfat, [314]; Reading the test, [315]; The Hart caseintest, [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 buyingmilk, [322]; Fat basis for payment of milk, [323]Weight basis or pooling method for payment ofmilk, [324]; Fat-plus-two method for payment ofmilk, [325]; Comparison of methods, [326]; Lawsgoverning the production and sale of milk, [327]Marketing of cheese, [328]; Mercantile exchanges,[329]; Marketing perishable varieties, [330]; Distributionof price, [331]; Standards, [332]; Lawsrelating 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]. | |