Hand-book on Cheese Making

About this eBook

Author

Newell, George E.

Title

Hand-book on cheese making

Original Publication

United States: The Michigan Dairyman, 1889.

Credits

Bob Taylor, Charlene Taylor and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Language

English

LoC Class

SF: Agriculture: Animal culture

Subject

Cheese

Category

Text

Project Gutenberg

eBook-No. 70813

Release Date

May 20, 2023

Copyright

Public domain in the USA.

Contents

1. 1.HAND-BOOK ——ON—— CHEESE MAKING,
2. 2.ACKNOWLEDGMENT.
3. 3.PREFACE.
4. 4.THE FACTORY BUILDING AND SITE. — Beginning of the Cheese Factory System in America. — Utensils Necessary to Stock a Factory.
5. 5.MANUFACTURE OF CHEESE. — COAGULATION OF MILK. — SCALDING. — RIGHT TEMPERATURE. — ACID. — HOOPING CURD. — CLEANING TIN UTENSILS. — PULLING UP THE BANDAGE CLOTH. — CLEANING UP.
6. 6.THE CURING ROOM.
7. 7.CARE OF CHEESE.
8. 8.EXPERIENCED HELP.
9. 9.WHERE OUR CHEESE GOES TO.
10. 10.MOISTURE IN CHEESE.
11. 11.RULE FOR MAKING OUT DIVIDENDS.
12. 12.THE WHEY VAT.
13. 13.WHYS AND WHEREFORES.
14. 14.POTENT MAXIMS FOR THE CHEESE MAKER.
15. 15.CHEESE FOR THE BRITISH MARKET.
16. 16.SKIMMED CHEESE.
17. 17.FLOATING CURD.
18. 18.BOXING CHEESE FOR MARKET.
19. 19.THE HOT IRON TEST.
20. 20.MILK.
21. 21.SALT.
22. 22.HOME-MADE CHEESE.
23. 23.OCTOBER CHEESE.
24. 24.A SIGNIFICANT REPORT.
25. 25.PREPARED RENNET AND COLOR.
26. 26.CHEESE THAT HUFF.
27. 27.FACTORY UTENSILS.
28. 28.Untitled
29. 29.Untitled
30. 30.Transcriber’s Notes

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