The Science and Practice of Cheese-Making: A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties (Classic Reprint)

Part I
The Manufacture 0/ American
Cheddar Cheese
Details of cheese-making operations
from care of milk to sale of cheese.
Commercial qualities and methods
of judging.
Cheese - factory construction and
equipment.\nTable of Contents\nCONTENTS; PART I; P~e; The l1anufactureof American Cheddar Cheese; I; The Care of Milk for Cheese-Making 3; II; Preliminary Steps in Making Cheddar Cbeese 15; III; Operations from Cutting Curd to Salting 25; IV; Operations from Salting Curd to Removal from Press 37; V; Moisture and Acidity in Curd and Cheese: Conditions,; Effects and Control 45; VI; Modifications of Cheddar Process and Miscellaneous·; Subjects ' 55; VII; Care, Shipment and Sale or Cheese 71; VIII; Commercial Oualities of Cheddar Cheese and Methods of; Judging - 80; IX; Cheese-Factory Construction 97; x; Cheese· Factory Equipment • 106; xl; xu '1'1:11-: ()F C()~T!~:TS; PART II; Defects of American Che