CHAPTER XVIII HISTORY AND DEVELOPMENT OF THE CHEESE INDUSTRY IN AMERICA 311-326 The factory system, 297; Introduction of factory system in Canada, 298; Introduction of cheddaring, 299; Introduction of Swiss and Limburger, 300; Number and distribution of cheese factories, 301; Total production of cheese in the United States, 302; Rank of the leading cheese-producing states, 303; Exportation and importation of cheese by the United States, 304; Average yearly price of cheese, 305; Canadian cheese statistics, 306; Introduction of cheese-making into new regions, 307. CHAPTER XIX TESTING 327-342 The fat test, 308; Sampling the milk, 309; Adding the acid, 310; Centrifuging, 311; Reading the test, 312; testing whey for fat, 313; testing cheese for fat, 314; Reading the test, 315; The Hart casein test, 316; Solids in the milk, 317; the lactometer, 318; Calculating the solids not fat in the milk, 319; Testing cheese for moisture, 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. THE BOOK OF CHEESE CHAPTER I _GENERAL STATEMENT ON CHEESE_ Cheese is a solid or semi-solid protein food product manufactured from milk. Its solidity depends on the curdling or coagulation of part or all of the protein and the expulsion of the watery part or whey. The coagulum or curd so formed incloses part of the milk-serum (technically whey) or watery portion of the milk, part of the salts, part or all of the fat, and an aliquot part of the milk-sugar. The loss in manufacture includes a small fraction of the protein and fat, the larger proportion of the water, salts and milk-sugar.