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.
CHAPTER I. BUILDING CHEESE-FACTORIES.
We frequently receive inquiries from parties who contemplate building cheese-factories, regarding certain details which none but those who have actual experience can readily carry out. For the benefit of all needing such information, we have taken pains to prepare the following: