This page needs to be proofread.
Butter 69
Dairy Butter 70
Centrifugal Creaming 70
Co-operative Creameries 70
Ripening the Cream 71
Coloring 74
Churning 75
Working 78
Salting 79
Composition 79
Overrun 79
Packing 79
Sweet Butter 79
Renovated Butter 80
Oleomargarine 80
Coco-Butter 80
Buttermilk 80
Cooling Essential 81
Commercial Buttermilk 81
Ripening 82
Breaking up the Curd 82
Thick Milk 82
Yoghourt 83
Fermented Milk 83
Koumis 83
Kefir 85
Chapter III
Cheese 86
Cheddar Cheese 89
The Factory System 99
Ripening the Milk 90
Coloring and Setting with Rennet 92
Cutting the Curd 94
