tag="{http://www.w3.org/1999/xhtml}a">240; The temperature of the curing-room, 241; Moisture-content of the cheese, 242; The size of the cheese, 243; The amount of salt used, 244 The amount of rennet extract, 245; The influence of acid, 246; Care of the cheese in the curing-room, 247; Evaporation of moisture from the cheese during ripening, 248; Paraffining, 249; Shipping, 250. Defects in Cheddar cheese: Defects in flavor, 251; Feedy flavors, 252; Acid flavors, 253; Sweet or fruity flavors, 254; Defects in body and texture, 255; Loose or open texture, 256; Dry body, 257 Gassy textured cheese, 258; Acidy, pasty or soft body and texture, 259; Defects in color, 260 Defects in finish, 261. Cheddar cheese judging: Securing the sample, 262; How to determine quality, 263; Causes of variations in score, 264; The score-card, 265.

  CHAPTER XV The Swiss and Italian Groups 276-292   Swiss cheese: The Swiss factory, 266; The milk, 267; Rennet extract, 268; Starter, 269; The making process, 270; Curing Swiss, 271; Block Swiss, 272 Shipment, 273; Qualities of Swiss cheese, 274 Composition and yield, 275; The Italian group: Parmesan, 276; Regianito, 277.   CHAPTER XVI Miscellaneous Varieties and By-products 293-296   Caciocavallo, 278; Sap sago, 279; Albumin cheese, 280; Mysost, Norwegian whey cheese, 281 Whey butter,