INTRODUCTORY.
CONTENTS PAGE. Introductory , 5 Building Cheese Factories , 9
CHAPTER I. BUILDING CHEESE-FACTORIES.
CHAPTER II. PRODUCTION OF MILK.
CHAPTER III. COMPOSITION OF MILK.
CHAPTER IV. TAINTS AND ODORS.
CHAPTER V. COOLING MILK.
CHAPTER VI. DELIVERING MILK.
CHAPTER VII. RECEIVING MILK.
CHAPTER VIII. BIG AVERAGES.
CHAPTER IX. CONDUCTORS, STRAINERS, ETC.
CHAPTER X. COLOR.
CHAPTER XI. RENNET.
CHAPTER XII. PREPARING RENNET.
CHAPTER XIII. SETTING.
CHAPTER XIV. CUTTING CURDS.
CHAPTER XV. HEAT.
CHAPTER XVI. ACID.
CHAPTER XVII. DIPPING CURDS.
CHAPTER XVIII. SALTING CURDS.
CHAPTER XIX. TAINTED MILK.
CHAPTER XX. CURING.
CHAPTER XXI. GREASING CHEESE.
CHAPTER XXII. SKIPPERS.
CHAPTER XXIII. CHEDDAR PROCESS.
ADVERTISEMENTS
Hints on Cheese-Making
HINTS ON CHEESE-MAKING,
FOR THE Dairyman, the Factoryman,
AND THE MANUFACTURER.
BY T. D. CURTIS.
UTICA, N. Y.
ROBERTS, PRINTER, MORNING HERALD ESTABLISHMENT.
1870.
titlepage
Entered according to Act of Congress, in the year 1869, by
THOMAS DAY CURTIS,
In the Clerk's Office of the District Court for the Northern District of
New York.
