Cheese Making

A Book for Practical Cheesemakers, Factory
Patrons, Agricultural Colleges
and Dairy Schools

1918

Excellent guide for those interested in manufacturing or creating their own cheeses.  Here is a list of the contents, for your convenience.

Part I. General Facts for Cheesemakers.

The Cheesemaker's Education
Production and Care of Milk on the Farm
Inspection of Milk at the Intake

Conditions Affecting the Ripeness of Milk in the Vat
A Good Starter for Cheesemaking
Tests for Ripeness of Milk, Whey, Starter, Curd, etc.
Calf stomachs, Rennet Extract, Pepsin, etc.
Composition of Milk, Whey and Curd
The Composition of Cheese
Cheese Tests for Moisture and Fat
Cheese Judging and Scoring
Planning Factories, Large or Small
Cheese Factory Management
Cheese Selling and Cheese Boards
Whey Cream and Whey Butter
Payments for Cheese Factory Milk
Conditions Affecting Cheese Curing
Cleanliness in the Cheese Factory
The Food Value of Cheese

Part 11. Cheese Varieties, Their Classification and Manufacture.

Method of Classifying Cheese Varieties
The Making of Casein
Cottage Cheese
Cured Cheese from Sour Milk Curd, Hand Cheese, Sap Sago. Experiments on Curdling Temperatures
Fresh, Soft Rennet Cheese. Junket. Neufchatel.  Skim Milk Neufchatel in Loaves. Coulommier.
Soft, Ripened Rennet Cheese. Camembert. Brie. Limberger. Brick. Muenster.
Hard, Ripened, Rennet Cheese. Swiss. Edam. Gouda.
American Cheese for Three Markets
Minor Sorts of American Cheese
Details of American Cheese Making Process
Italian Cheese in America. Whey Cheese
Primost
Blue Veined Cheese Ripened With Molds Inside. Roquefort, Stilton, and Gorgonzola.

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