The Science and Practice of Cheese-Making: A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties (Classic Reprint) - Tapa blanda
Sinopsis
Learn how milk composition shapes cheese yield, cost, and profit for dairymen.
This practical guide explains why fat levels matter and how milk can be paid for cheese-making. Milk quality and economics are shown side by side, with real-world guidance on measuring yield and valuing cheese solids. The book discusses practical payment methods that reward flavor, texture, and efficiency, helping dairy operations make smarter, fairer decisions.
- How fat percentage in milk influences cheese yield and production costs
- Different payment approaches that link milk price to cheese yield and solids
- Practical testing and management ideas to improve milk quality and profitability
- Historical and industry context for evaluating milk value in cheese-making
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Reseña del editor
Excerpt from The Science and Practice of Cheese-Making: A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties
This book has been prepared to supply a need definitely expressed by dairy teachers, dairy stu dents and cheese-makers. To meet the require ments of to-day, a book on cheese-making must be something more than a mere description, in a recipe-like form, of certain Operations to be per formed; it must also make prominent the reasons for each step in every operation and present as clearly as possible the facts and principles under lying the methods; in other words, it must present the science as well as the practice of cheese-making.
Knowledge of cheese-making, as of any art, is two-sided, practical and scientific. Practical knowl edge tells us what to do; scientific knowledge gives us the reasons for what is done. Practice consists in doing things; science, in knowing things. Knowledge, to be complete, must be both practical and scientific; we must know not only what particular things to do but why we do them. Just in proportion as the prae tical and the scientific sides of knowledge advance together, does the practice become more nearly per feet. The more one knows, the more and better can one do.
The practice of cheese-making embraces a systematic series of mechanical operations, which have been gradually developed by experience and observation. In its widest application, it includes (1) the produc tion and care of milk: (2) the conversion of milk into cheese; and (3) the care of the manufactured product until it is ready to be used as food.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Reseña del editor
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.
Table of Contents
CONTENTS; 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
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The Science and Practice of Cheese-Making (Classic Reprint)
Impresión bajo demandaLibrería: Forgotten Books, London, Reino Unido
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Paperback. Condición: New. Print on Demand. This book delves into the intricate world of cheesemaking, offering a comprehensive guide for both seasoned professionals and aspiring enthusiasts. Recognizing that cheesemaking is both an art and a science, the author meticulously details each step of the process, from caring for the milk to the final sale of the cheese. But this is more than just a recipe book. The author goes beyond the "how" to illuminate the "why" behind each action, delving into the fascinating chemical and biological processes that transform milk into cheese. By exploring the complex interplay of milk constituents, microorganisms, and environmental factors, the book unveils the secrets behind achieving the perfect texture, flavor, and quality in your cheese. Whether you're a dairy student, a cheesemaker seeking to refine your craft, or simply someone captivated by the magic of cheese, this book offers invaluable insights that will deepen your understanding and appreciation of this timeless culinary art. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Nº de ref. del artículo: 9781440095092_0
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The Science and Practice of CheeseMaking A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties Classic Reprint
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The Science and Practice of CheeseMaking A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties Classic Reprint
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PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000. Nº de ref. del artículo: LW-9781440095092
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The Science and Practice of Cheese-Making: A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties (Classic Reprint)
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Paperback. Condición: Brand New. 514 pages. 9.00x6.00x1.15 inches. This item is printed on demand. Nº de ref. del artículo: zk1440095094
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