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Product Information

First published in 1910s, this book was intended as a complete guide to cheddar cheese-making in America. After a century it remains the most comprehensive handbook of cheddar cheese-making for all dairy teachers, dairy students and cheese-makers.

Contents Covered:

• The Manufacture of Cheddar Cheese
  • The Care of Milk for Cheese-Making
  • Preliminary Steps in Making Cheddar Cheese
  • Operations from Cutting Curd to Salting
  • Operations from Salting Curd to Removal from Press
  • Moisture and Acidity in Curd and Cheese: Conditions Effects and Control
  • Modifications of Cheddar Process and Miscellaneous Subjects
  • Care, Shipment and Sale of Cheese
  • Commercial Qualities of Cheddar Cheese and Methods of Judging
  • Cheese-Factory Construction
  • Cheese-Factory Equipment
• Defects of Cheddar Cheese: Causes, Remedies and Means of Prevention
  • Defects in Flavor
  • Defects in Body and in Texture
  • Defects in Color and in Finish
• The Science of Cheese-Making: The Chemical, Biological and Other Relations of Milk and Cheese
  • The Constituents of Milk
  • Conditions Affecting Proportions of Constituents in Milk
  • Functions of Milk Constituents in Cheese-Making
  • Milk Constituents and Yield of Cheese
  • Methods of Calculating Yield of Cheese
  • Milk Constituents in Relation to Composition of Cheese
  • The Composition of Cheese in Relation to Quality
  • Methods of Paying for Milk for Cheese-Making
  • The Relations of Micro-Organisms and Enzymes to Cheese-Making
  • The Ripening of Cheese
  • Chemical Changes in Cheese-Ripening
  • Causes of Chemical Changes in Cheese-Ripening
  • Commercial Relations of Cheese-Ripening
• Methods of Making Different Varieties of Cheese
• Methods of Testing, Factory Organization and Literature
  • Methods of Testing Used in Cheese-Making
  • Cheese-Factory Organization and Management
  • The Literature of Cheese-Making

Price: $4.95

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