The Book of Cheese

About this eBook

Author

Fisk, W. W. (Walter Warner), 1888-1979

Title

The book of cheese

Credits

E-text prepared by Susan Carr, Turgut Dincer, Charlene Taylor, and the Online Distributed Proofreading Team ( www.pgdp.net) from page images generously made available by Internet Archive ( archive.org)

Language

English

LoC Class

SF: Agriculture: Animal culture

Subject

Cheese

Category

Text

eBook-No.

40318

Project Gutenberg

https://www.gutenberg.org/ebooks/40318

Release Date

July 25, 2012

Copyright

Public domain in the USA.

Contents

1. 1.THE BOOK OF CHEESE — The Rural Text-Book Series — Edited by L. H. BAILEY — 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 — New York THE MACMILLAN COMPANY 1918 All rights reserved
2. 2.PREFACE
3. 3.TABLE OF CONTENTS — THE BOOK OF CHEESE
4. 4.CHAPTER I — GENERAL STATEMENT ON CHEESE
5. 5.CHAPTER II — THE MILK IN ITS RELATION TO CHEESE — TABLE I — TABLE II
6. 6.CHAPTER III — COAGULATING MATERIALS
7. 7.CHAPTER IV — LACTIC STARTERS
8. 8.CHAPTER V — CURD-MAKING
9. 9.CHAPTER VI — CLASSIFICATION — TABLE III
10. 10.CHAPTER VII — CHEESES WITH SOUR-MILK FLAVOR
11. 11.CHAPTER VIII — SOFT CHEESES RIPENED BY MOLD
12. 12.CHAPTER IX — SOFT CHEESES RIPENED BY BACTERIA
13. 13.CHAPTER X — SEMI-HARD CHEESES — TABLE IV — TABLE V
14. 14.CHAPTER XI — THE HARD CHEESES
15. 15.CHAPTER XII — CHEDDAR CHEESE-MAKING
16. 16.CHAPTER XIII — COMPOSITION AND YIELD OF CHEDDAR CHEESE — TABLE VI — TABLE VII — TABLE VIII — TABLE IX — TABLE X — TABLE XI — TABLE XII — TABLE XIII — TABLE XIV
17. 17.CHAPTER XIV — CHEDDAR CHEESE RIPENING — TABLE XV 111 — TABLE XVI — TABLE XVII — TABLE XVIII — TABLE XIX — DEFECTS IN CHEDDAR CHEESE — CHEDDAR CHEESE JUDGING
18. 18.CHAPTER XV — THE SWISS AND ITALIAN GROUPS
19. 19.CHAPTER XVI — MISCELLANEOUS VARIETIES AND BY-PRODUCTS
20. 20.CHAPTER XVII — CHEESE FACTORY CONSTRUCTION, EQUIPMENT, ORGANIZATION
21. 21.CHAPTER XVIII — HISTORY AND DEVELOPMENT OF THE CHEESE INDUSTRY IN AMERICA — TABLE XX — TABLE XXI — TABLE XXII — TABLE XXIII — TABLE XXIV — TABLE XXV — References
22. 22.CHAPTER XIX — TESTING
23. 23.CHAPTER XX — MARKETING — TABLE XXVI — TABLE XXVII — TABLE XXVIII — TABLE XXIX
24. 24.CHAPTER XXI — CHEESE IN THE HOUSEHOLD — TABLE XXX — FOOTNOTES:
25. 25.INDEX. — BY E. S. GUTHRIE — By W. A. STOCKING, Jr. — By J. SCOTT MacNUTT — By EMERSON P. HARRIS — By L. D. H. WELD — THE MACMILLAN COMPANY

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