How to Make Cheese and Butter & Honey Cream 8 eBooks CD

1. A Practical Treatise on the Examination of Milk and its Derivatives (1874) 128 pages
BY J, ALFRED WANKLYN, M.B.C.S.,
CORRFSPONDING MEMBER OF THE ROYAL BAVARIAN ACADEMY OF SCIENCES;
PUBLIC ANALYST FOR BUCKINGHAMSHIRE, BUCKING
HAM, ANG HIGH WYCOMBE.
CONTENTS.
CHAPTER I. PAQB-
INTRODUCTORY MILK, ITS NATURE AND CHEMICAL COMPOSI
TION DESCRIPTION OF EACH OF ITS CONSTITUENTS CON
STANCY OF ITS COMPOSITION, 1
CHAPTER II.
INSTRUMENTS AND METHODS FOR TESTING MILK OUTLINE OF
METHOD OF MILK-ANALYSIS, 8
CHAPTER III. MILK-SOLIDS, 14 CHAPTER IT. THE FAT, 20 CHAPTER V. CASEINE, .24 CHAPTER VI.
MILK-SUGAR, 27 CHAPTER VII. ASH, 29 CHAPTER VIII. CALCULATION AND STATEMENT OF RESULTS, . . . .31
CHAPTER IX. THE MILK SUPPLY OF THE LONDON WORK-HOUSES, ... 34
6 CONTENTS.
CHAPTER X. CREAM, 47 CHAPTER XI. BUTTER, 63 CHAPTER XII. CHEESE, 58 CHAPTER XIII.
KOUMISS, 60 CHAPTER XIV. CONDENSED AND PRESERVED MILK, 63 CHAPTER XV. POISONOUS MILK AND MILK-PANICS, 65
MILK - ANALYSIS.

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2. How to Make Creamery Butter  (1907) 284 pages
BY
JOHN MICHELS, B. S. A., M. S.
ASSOCIATE PROFESSOR OF DAIRYING AND ANIMAL HUS
. BANDRY, NORTH CAROLINA STATE AGRICULTURAL
COLLEGE. AUTHOR OF DAIRY FARMING
Special emphasis has been laid upon starters, pasteurized butter making, methods of creamery construction,
and creamery mechanics, subjects which have usually been treated only in a very elementary way in similar publications
that have appeared heretofore.
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3. Principles and practice of butter-making  (1908) 386 pages
A. TREATISE ON THE CHEMICAL AND PHYSICAL PROPERTIES
OF MILK AND ITS COMPONENTS
THE HANDLING OF MILK AND CREAM, AND THE
MANUFACTURE OF BUTTER THEREFROM
BY
G. L. McKAY,
Professor of Dairyino in the Iowa State College, Ames, la.
AND
C. LARSEN, M.S.A.
Professor of Dairy Husbandry, Ko. Dak. Slate College, Brookin-ji, >'. I),
formerly Associate I'rojessur, Iowa State College, Ames, la.
SECOND EDITION, REVISED AND ENLARGED.
THE science of dairying is constantly broadening. The methods and art of manufacturing the best quality of butter
have gradually changed in conformity to the scientific principles involved, ard no manufacture of butter should now be
undertaken until a careful study has been made of the principles governing the best methods of manufacture.
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4.  How to Make Creamery Butter on the Farm (1915)  108 pages

by
MR, and MRS
WM. J. MCLAUGHLIN

Buttermaking, logically a farm activity, began to benefit by the application of scientific principles only within the last twenty years or so. You need only compare the efficiency and rapidity of the buttermaking equipment in the modern creamery to the slow and laborious old fashioned farm churn to realize what science has done in the art of buttermaking. A comparison
of the quality of butter produced by the two methods also makes a strong case for the modern way
of making butter.

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5.  Cheese and Cheese Making (1896) 168 pages
Cheese and Cheese-making
BUTTER AND MILK
WITH SPECIAL REFERENCE TO CONTINENTAL
FANCY CHEESES
BY JAMES LONG JOHN BENSON

Awarded First Prize at every Competition
in the United Kingdom during the last
five years.
Dr. GERBER'S BUTYROMETER.
Gold Medal, Dublin, beating all other
Milk Testers.
"BRITISH CHAMPION" BUTTERCHURN.
"CUNNINGHAM" BUTTERWORKER.
Used by the Champion Butter Makers of
England and Scotland.
"DELAITEUSE" BUTTER-DRIER.
Silver Medal Royal Agricultural Society of England.

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6.  Pasteurization as a Factor in Making Butter from Cream Skimmed on the Farm (1909) 84 pages
BY CARL E. LEE, ASSISTANT CHIEF IN DAIRY MANUFACTURES
INTRODUCTION
For the past four years the Illinois Agricultural Experiment Station has been studying the problems relative to the quality of butter manufactured in our creameries from farm-skimmed cream. The change from the whole milk to the cream gathering system has resulted in a decline in quality of butter. There is some doubt as to the real cause of this deterioration, but it is needless to say that a greater effort should be exerted toward the improvement of a condition so important
to the public. In this connection the following demand consideration.

1. Is there danger in allowing the farmer to keep cream until it
deteriorates in quality before it is delivered to the creamery?
2. Does the age, flavor, and acidity of cream when delivered to
the buttermaker, affect the quality of the butter?
3. What effect, if any, does the place where the milk is skimmed,
have upon the flavor of creamery butter?
4. Is there anything that can be done in the factory, where this
cream is churned, that might overcome the above mentioned defects?
Naturally the benefit that might be derived from the proper
handling of the cream on the farm has not been overlooked in this
work. Pasteurization of farm-skimmed cream has been advocated in
the past but no facts are available to show that butter made from such
cream has been improved by pasteurization alone.

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7.  The Science and Practice Of Cheese Making (1909) 518 pages
A Treatise on the Manufacture of Amer
ican Cheddar Cheese and other varieties
intended as a text-book for the use of dairy teachers and
students in classroom and workroom ; prepared also
as a handbook and work of reference for the
daily use of practical cheese-makers
in cheese-factory operations
By
Lucius L. Van Slyke, Ph.D.
Chemist of the New York Agricultural
Experiment Station
and
Charles A. Publow, A.B., M.D., C.M,
Associate Professor of Dairy Industry in the New York State
College of Agriculture at Cornell University
Illustrated,
New York
Orange Judd Company
1910

This book has been prepared to supply a need definitely expressed by dairy teachers, dairy students
and cheese-makers. To meet the requirements 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 performed;
it must also make prominent the reasons for each step in every operation and present as clearly as possible the facts and principles underlying the methods ; in other words, it must present the science as well as the practice of cheese-making.
American Cheddar Cheese . . . . . . Frontispiece
Microscopic Appearance of Clean Milk 4
Microscopic Appearance of Unclean Milk .... 4
Sanitary Milkmg-Pails . .10
Aerator and Cooler . . . 11
Dipper for Use in Cheese-Making ...... 20
McPherson Hand-Agitator for Stirring Curd ... 28
Double-Toothed Curd-Rake 29
Effect of Excessive Moisture in Soaked-Curd Cheese . 58
Abnormal Texture of Soaked-Curd Cheese .... 59
Weighing, Paraffining and Boxing Cheese . . ., . 74
Apparatus for Paraffining Cheese ...... 75
Appearance of Perfect Cheese-Box 78
Close-Textured Cheese 84
Loose-Textured Cheese 84
Texture of Sweet -Curd Cheese ....... 84
Texture Caused by Gas 85
Mechanical Holes in Cheese 85
Swiss-Holes 86
Design for Septic Tanks . . 101
Cold-Air Circulation in Curing-Room 102
Plan Showing Arrangement of Cheese-Factory Equipment
103
Plan for Cheese-Factory 105
Steel Cheese-Vat 107
Barnard's Curd-Cutter 108
Gosselin Curd-Mill 108
Continuous-Pressure Gang-Press 109
Fraser and Wilson Hoops 110
Apparatus for Showing Humidity in Air . . . , 111
Fish-Eye Texture in Yeasty Cheese 126
Seamy Color and Lack of Pressure 131
Brine-Soluble Protein of Cheese Drawn out in Strings . 148
Diagram Showing Composition of Milk 195
Distribution of Milk-Constituents in Cheese and Whey 196
Yield and Composition of Cheese from Different Milks 206
Yield and Composition of Cheese from Milks of Different
Breeds 208
XVI ILLUSTRATIONS
Page
Effect of Skimming Milk on Composition and Yield of
Cheese 235
Ball-Shaped Bacteria 287
Chains of Ball-Shaped Bacteria 287
Rod-Shaped Bacteria 288
Bacteria with Swimming Hairs 288
Effect of Temperature on Bacteria 290
Lactic Acid Bacteria 292
Close-Textured Cheese Ripened at Different Temperatures
324
Sweet-Curd Cheese Ripened at Different Temperatures 325
Devices for Keeping Records of Temperature . . 384-385
Appearance of Frozen Cheddar Cheese 390
Edam Press-Mold and Cover . .
* 412
Cross-Section of Edam Press-Mold and Cover . . . 413
Edam Salting-Mold in Cross-Section 413
Edam Salting-Mold, Inside and Outside Appearance . 414
Parts of Gouda Mold Shown Separately . . . . 418
Parts of Gouda Mold United 418

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8. How to Make HONEY-CREAM (1932)  24 pages

A Mixture of High-Test Sweet  Cream and Extracted Honey
By P. H. TRACY
UNIVERSITY OF ILLINOIS

Honey-cream has a much firmer consistency than honey, and for that
reason is more convenient to serve. Since it contains a large proportion
of butterfat, no butter is needed to precede it as a spread.
This bulletin describes the methods and materials used in preparing this
new combination.