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

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