Acidifying organisms, 56; Starter, 57; Natural starter, 58; Commercial starter or pure cultures, 59; Manufacturer's directions, 60; Selecting milk, 61; Pasteurization, 62; Containers, 63; Adding cultures, 64; Cleanliness, 65; "Mother" starter or startoline, 66; Examining starter, 67; Second day's propagation, 68; Preparations of larger amount of starter, 69; Amount of mother starter to use, 70; Qualities, 71; How to carry the mother starter, 72; Starter score-cards, 73; Use of starter, 74; The amount of starter to use, 75; Starter lot-card, 76. CHAPTER V CURD-MAKING 55-80 The composition of the milk, 77; Cheese color, 78; The acidity factor, 79; Acidity of milk when received, 80; The acid test, 81; Rennet tests, 82; Marschall rennet test, 83; Comparison of acid and rennet test, 84; Control of acid, 85; Acidity and rennet action, 86; Acidity and expulsion of the whey, 87; Acidity in relation to cheese flavor, 88; Acidity in relation to body and texture of cheese, 89; Acidity in relation to cheese color, 90; Control of moisture, 91; Relation of moisture to manufacture and quality, 92; Relation of moisture to acidity, 93; Setting temperature, 94; Strength of coagulating materials, 95; Amount of coagulating materials to use, 96; Method of adding rennet, 97; The curdling period, 98; Cutting or breaking the curd, 99; Curd knives, 100; Heating or "cooking," 101; Draining, 102; Application to cheese, 103. CHAPTER VI CLASSIFICATION 81-88 Basis of classification, 104; Processed cheeses, 105; Whey cheeses, 106; Soft and hard cheeses, 107; Relation of moisture to classes, 108; Relation of heat to classes, 109. CHAPTER VII CHEESES WITH SOUR-MILK FLAVOR 89-110 Skim series, 110; Cottage cheese, 111; Household practice, 112; Factory practice, 113; Buttermilk cheese, 114; Neufchâtel group, 115; Domestic or American Neufchâtel cheeses, 116; The factory, 117; Cans, 118; Draining racks, 119; Cloths, 120; Molding machinery, 121; Milk for Neufchâtel, 122; Starter, 123; Renneting or setting, 124; Draining, 125; Cooling Neufchâtel, 126; Pressing, 127; Working and salting Neufchâtel, 128; Storage, 129; Molding, 130; Skimmed-milk Neufchâtel, 131; Baker's cheese, 132; Domestic Neufchâtel, 133; Partially skim Neufchâtel, 134; Cream cheese, 135; Neufchâtel specialties, 136; Gervais, 137; European forms occasionally imported, 138. CHAPTER VIII SOFT CHEESES RIPENED BY MOLD 111-133