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
Copyright, 1918, by the Macmillan Company.
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. Such a discussion should be useful to the student, to the beginner in cheese-making, as a reference book.
Also includes a selection of cheese recipes.
PUBLISHERS NOTE: This publication is dedicated to my son Donnie.
CONTENTS
Preface
CH1. General Statement on Cheese
CH2. The Milk in Its Relation to Cheese
CH3. Coagulating Materials
CH4. Lactic Starters
CH5. Curd-Making
CH6. Classification
CH7. Cheeses with Sour-Milk Flavor
CH8. Soft Cheeses Ripened by Mold
CH9. Soft Cheeses Ripened by Bacteria
CH10. Semi-Hard Cheeses
CH11. The Hard Cheeses
CH12. Cheddar Cheese-Making
CH13. Composition and Yield of Cheddar Cheese
CH14. Cheddar Cheese Ripening
CH15. The Swiss and Italian Groups
CH16. Miscellaneous Varieties and By-Products
CH17. Cheese Factory Construction, Equipment, Organization
CH18. History and Development of the Cheese Industry in America
CH19. Testing
CH20. Marketing
CH21. Cheese In The Household
