COMPOSITION AND YIELD OF CHEDDAR CHEESE 222-246
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.