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Synopsis

This edition features a linked Table of Contents and Footnotes.
 
CONTENTS
Introductory,     
Building Cheese Factories,     
Production of Milk,     
Composition of Milk,     
Taints and Odors,     
Cooling Milk,     
Delivering Milk,     
Receiving Milk,     
Big Averages,     
Conductors, Strainers, &c.,     
Color,     
Rennets,     
Preparing Rennet,     
Setting,     
Cutting Curds,     
Heat,     
Acid,     
Dipping Curds,     
Salting Curds,     
Tainted Milk,     
Curing,     
Greasing Cheese,     
Skippers,     
Cheddar Process

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