CONTENTS
| PAGE. | |
| Introductory, | [5] |
| Building Cheese Factories, | [9] |
| Production of Milk, | [14] |
| Composition of Milk, | [18] |
| Taints and Odors, | [23] |
| Cooling Milk, | [27] |
| Delivering Milk, | [31] |
| Receiving Milk, | [36] |
| Big Averages, | [40] |
| Conductors, Strainers, &c., | [45] |
| Color, | [49] |
| Rennets, | [55] |
| Preparing Rennet, | [60] |
| Setting, | [64] |
| Cutting Curds, | [68] |
| Heat, | [73] |
| Acid, | [79] |
| Dipping Curds, | [84] |
| Salting Curds, | [87] |
| Tainted Milk, | [91] |
| Curing, | [93] |
| Greasing Cheese, | [95] |
| Skippers, | [99] |
| Cheddar Process, | [102] |
HINTS ON CHEESE-MAKING.