Includes bibliographical references and index.

Origins, movement and potentials -- The fermentation of milk -- Cultures and starters -- Fermented milks -- Buttermilk, sour cream and ripened butter -- Yogurt -- Fundamentals of cheesemaking and curing -- Cottage cheese -- Bakers, neufchatel and cream cheese -- Latin American white cheese -- Soft italian cheese - Mozzarella and ricotta -- Hard Italian cheese -- Cheddar cheese and related types -- Cheese with eyes - Swiss and Edam -- Control of spoilage bacteria in cheesemilk -- Bacterial surface ripened cheese -- Mold ripened cheese - Blue and roquefort - Camembert -- Sheep, goat and buffalo milk cheese -- Whey cheese -- The drying and freezing of cheese -- Process cheese and related types -- Nomads and nomadic cheesemaking -- The whitening of cheese -- The biology of a ripening cheese -- Whey and whey foods -- Imitation, substitute and alternate cheese foods -- Mechanized and continuous cheesemaking -- Cheesemaking by ultrafiltration -- Farm and home-making of cheese and yogurt -- Rodent, pest and mold control -- Analysis -- Standards -- Nutrition -- Public health and safety -- Packaging -- The yield of cheese -- Economics.