Hints On Cheese-making
by T. D. Curtis
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Language: English
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About this eBook
- Author
- Curtis, T. D. (Thomas Day)
- Title
- Hints on cheese-making, for the dairyman, the factoryman, and the manufacturer
- Credits
- Produced by Mark C. Orton, Martin Pettit and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
- Language
- English
- LoC Class
- SF: Agriculture: Animal culture
- Subject
- Cheese
- Category
- Text
- eBook-No.
- 43323
- Project Gutenberg
- https://www.gutenberg.org/ebooks/43323
- Release Date
- July 27, 2013
- Copyright
- Public domain in the USA.
Contents
- 1.HINTS ON CHEESE-MAKING, FOR THE Dairyman, the Factoryman, AND THE MANUFACTURER. BY T. D. CURTIS.
- 2.INTRODUCTORY.
- 3.CONTENTS
- 4.CHAPTER I. BUILDING CHEESE-FACTORIES.
- 5.CHAPTER II. PRODUCTION OF MILK.
- 6.CHAPTER III. COMPOSITION OF MILK.
- 7.CHAPTER IV. TAINTS AND ODORS.
- 8.CHAPTER V. COOLING MILK.
- 9.CHAPTER VI. DELIVERING MILK.
- 10.CHAPTER VII. RECEIVING MILK.
- 11.CHAPTER VIII. BIG AVERAGES.
- 12.CHAPTER IX. CONDUCTORS, STRAINERS, ETC.
- 13.CHAPTER X. COLOR.
- 14.CHAPTER XI. RENNET.
- 15.CHAPTER XII. PREPARING RENNET.
- 16.CHAPTER XIII. SETTING.
- 17.CHAPTER XIV. CUTTING CURDS.
- 18.CHAPTER XV. HEAT.
- 19.CHAPTER XVI. ACID.
- 20.CHAPTER XVII. DIPPING CURDS.
- 21.CHAPTER XVIII. SALTING CURDS.
- 22.CHAPTER XIX. TAINTED MILK.
- 23.CHAPTER XX. CURING.
- 24.CHAPTER XXI. GREASING CHEESE.
- 25.CHAPTER XXII. SKIPPERS.
- 26.CHAPTER XXIII. CHEDDAR PROCESS. — FOOTNOTE:
- 27.ADVERTISEMENTS
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