Home     Animal Culture

 

 
 
 

THE BOOK OF CHEESE

BY

CHARLES THOM
INVESTIGATOR IN CHEESE, FORMERLY AT CONNECTICUT
AGRICULTURAL COLLEGE


AND

WALTER W. FISK
ASSISTANT PROFESSOR OF DAIRY INDUSTRY (CHEESE-MAKING),
NEW YORK STATE COLLEGE OF AGRICULTURE
AT CORNELL UNIVERSITY

--------------------

This book is intended as a guide in the interpretation of the processes of making and handling a series of important varieties of cheese. The kinds here considered are those made commercially in America, or so widely met in the trade that some knowledge of them is necessary. The relation of cheese to milk and to its production and composition has been presented in so far as required for this purpose. The principles and practices underlying all cheese-making have been brought together into a chapter on curd-making. A chapter on classification then brings together into synoptical form our knowledge of groups of varieties. These groups are then discussed separately. The problems of factory building, factory organization, buying and testing milk, and the proper marketing of cheese, are briefly discussed.

 

Continue Reading Pdf. Book of Cheese