CD: Handbook of Cheddar Cheese Making, A Complete Guide

PDF Reprint

494 Pages

The Handbook of Cheddar Cheese-Making

First published in 1910s, this book was intended as a complete guide to cheddar cheese-making in America. After a century it remains the most comprehensive handbook of cheddar cheese-making for all dairy teachers, dairy students and cheese-makers.

Note: This excellent PDF Reprint is a high-quality, electronic facsimile version of the actual book published in 1910s.

Contents Covered

The Manufacture of Cheddar Cheese

• The Care of Milk for Cheese-Making
• Preliminary Steps in Making Cheddar Cheese
• Operations from Cutting Curd to Salting
• Operations from Salting Curd to Removal from Press
• Moisture and Acidity in Curd and Cheese: Conditions Effects and Control
• Modifications of Cheddar Process and Miscellaneous Subjects
• Care, Shipment and Sale of Cheese
• Commercial Qualities of Cheddar Cheese and Methods of Judging
• Cheese-Factory Construction
• Cheese-Factory Equipment

Defects of Cheddar Cheese: Causes, Remedies and Means of Prevention

• Defects in Flavor
• Defects in Body and in Texture
• Defects in Color and in Finish

The Science of Cheese-Making: The Chemical, Biological and Other Relations of Milk and Cheese
The Constituents of Milk

• Conditions Affecting Proportions of Constituents in Milk
• Functions of Milk Constituents in Cheese-Making
• Milk Constituents and Yield of Cheese
• Methods of Calculating Yield of Cheese
• Milk Constituents in Relation to Composition of Cheese
• The Composition of Cheese in Relation to Quality
• Methods of Paying for Milk for Cheese-Making
• The Relations of Micro-Organisms and Enzymes to Cheese-Making
• The Ripening of Cheese
• Chemical Changes in Cheese-Ripening
• Causes of Chemical Changes in Cheese-Ripening
• Commercial Relations of Cheese-Ripening

Methods of Making Different Varieties of Cheese

Methods of Testing, Factory Organization and Literature

• Methods of Testing Used in Cheese-Making
• Cheese-Factory Organization and Management
• The Literature of Cheese-Making

Notes for buyers

• This item is for 1 CD containing the PDF reprint described as above.
• The CD is to be used on a computer CD/DVD drive. It cannot be used on any standalone CD/DVD player.
• The PDF file is to be opened by Adobe Reader v5.0 or above.

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