class="pginternal" tag="{http://www.w3.org/1999/xhtml}a">320.

  CHAPTER XX Marketing 343-361   Buying milk, 321; Cheese yield basis of buying milk, 322; Fat basis for payment of milk, 323 Weight basis or pooling method for payment of milk, 324; Fat-plus-two method for payment of milk, 325; Comparison of methods, 326; Laws governing the production and sale of milk, 327 Marketing of cheese, 328; Mercantile exchanges, 329; Marketing perishable varieties, 330; Distribution of price, 331; Standards, 332; Laws relating to cheese marketing, 333.   CHAPTER XXI Cheese in the Household 362-381   Food value of cheese, 334; Digestibility of cheese, 335; Cheese flavor, 336; Relation to health, 337 Cheese poisoning, 338; Proper place in the diet, 339; Care of cheese, 340; Food value and price, 341; Methods and recipes for using cheese, 342.  

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