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, 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, 282. CHAPTER XVII CHEESE FACTORY CONSTRUCTION, EQUIPMENT, ORGANIZATION 297-310 Locating the site, 283; The building, 284; Heating plant, 285; Curing-rooms, 286; Light, 287; Ventilation, 288; Boiler-room, 289; whey tanks, 290; Store-room, 291; The floors, 292; Arrangement of machinery and rooms, 293; Arrangements for cleanliness, 294; Equipment and supplies list, 295; Factory organization, 296.