First published in the 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
Format: | PDF Digital Reprint, e-Facsimile |
No. of Pages: | 494 |
Page Size: | A4 (210mm × 297mm) |
Download Size: | 40.5 MB |