  | 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 of the cow, 19; Bacteria in the milk, 20; Groups of bacteria in milk, 21; Acid fermentation of milk, 22 Bacterium lactis-acidi group, 23; Colon-aËrogenes group, 24; Acid peptonizing group, 25; Bacillus bulgaricus group, 26; Acid cocci or weak acid-producers, 27; Peptonizing organisms, 28; Inert types, 29; Alkali-producing bacteria, 30; Butyric fermenting types, 31; Molds and yeasts, 32; Bacterial contamination of milk, 33; Germicidal effect of milk, 34; Sources and control of bacteria in milk, 35; The cow, 36; Stable air, 37; The milker, 38; Utensils, 39 The factory, 40; The control of bacteria, 41; Fermentation test, 42; The sediment test, 43. | | | CHAPTER III | | Coagulating Materials | 29-40 | | Ferments, 44; Nature of rennet, 45; Preparation of rennet extract, 46; Pepsin, 47; Chemistry of curdling, 48; Use of acid, 49; Robertson's theory, 50; Rennet curd, 51; Hammarsten's theory, 52 Duclaux theory, 53; Bang's theory, 54; Bosworth's theory, 55. | | | CHAPTER IV | | Lactic Starters | 41-54 | | Acidifying organisms, 209. | | | CHAPTER XIII | | Composition and Yield of Cheddar Cheese | THE BOOK OF CHEESE
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