Firmness of the curd, 200; Gathering the curd together, 201; Matting or cheddaring, 202; Milling the curd, 203 Salting, 204; Hooping the curd, 205; Pressing the curd, 206; Dressing the cheese, 207; Handling over-ripe and gassy milk, 208; Qualities of Cheddar cheese, 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; Fat loss in cheese-making, 213; Effect of bacterial-content of milk on yield of cheese, 214; Factors affecting the moisture-content of Cheddar, 215 Variations of the Cheddar process, 216; Cheddar-type cheese from pasteurized milk, 217; Club cheese, 218; The stirred-curd or granular process, 219 California Jack cheese, 220; The washed-curd process, 221; English dairy cheese, 222; Pineapple cheese, 223; Leyden, 224; Cheddar cheese with pimientos, 225; Sage cheese, 226; Skimmed-milk cheese, 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 of ripening changes, 236; Action of the rennet extract, 237; The action of the bacteria, 238; Conditions affecting the rate of cheese ripening, 239; The length of time, public@vhost@g@gutenberg@html@files@40318@[email protected]#p240" class="pginternal"