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Inhaltsangabe: Part I
The Manufacture 0/ American
Cheddar Cheese
Details of cheese-making operations
from care of milk to sale of cheese.
Commercial qualities and methods
of judging.
Cheese - factory construction and
equipment.

Table of Contents

CONTENTS; PART I; P~e; The l1anufactureof American Cheddar Cheese; I; The Care of Milk for Cheese-Making 3; II; Preliminary Steps in Making Cheddar Cbeese 15; III; Operations from Cutting Curd to Salting 25; IV; Operations from Salting Curd to Removal from Press 37; V; Moisture and Acidity in Curd and Cheese: Conditions,; Effects and Control 45; VI; Modifications of Cheddar Process and Miscellaneous·; Subjects ' 55; VII; Care, Shipment and Sale or Cheese 71; VIII; Commercial Oualities of Cheddar Cheese and Methods of; Judging - 80; IX; Cheese-Factory Construction 97; x; Cheese· Factory Equipment ? 106; xl; xu '1'1:11-: ()F C()~T!~:TS; PART II; Defects of American Che

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Buchbeschreibung Forgotten Books, United States, 2015. Paperback. Buchzustand: New. 226 x 160 mm. Language: English . Brand New Book ***** Print on Demand *****.Excerpt from The Science and Practice of Cheese-Making: A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties 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. Knowledge of cheese-making, as of any art, is two-sided, practical and scientific. Practical knowledge tells us what to do; scientific knowledge gives us the reasons for what is done. Practice consists in doing things; science, in knowing things. Knowledge, to be complete, must be both practical and scientific; we must know not only what particular things to do but why we do them. Just in proportion as the practical and the scientific sides of knowledge advance together, does the practice become more nearly perfect. The more one knows, the more and better can one do. The practice of cheese-making embraces a systematic series of mechanical operations, which have been gradually developed by experience and observation. In its widest application, it includes (1) the production and care of milk; (2) the conversion of milk into cheese; and (3) the care of the manufactured product until it is ready to be used as food. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. Buchnummer des Verkäufers AAV9781440095092

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Buchbeschreibung Forgotten Books, United States, 2015. Paperback. Buchzustand: New. 226 x 160 mm. Language: English . Brand New Book ***** Print on Demand *****. Excerpt from The Science and Practice of Cheese-Making: A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties 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. Knowledge of cheese-making, as of any art, is two-sided, practical and scientific. Practical knowledge tells us what to do; scientific knowledge gives us the reasons for what is done. Practice consists in doing things; science, in knowing things. Knowledge, to be complete, must be both practical and scientific; we must know not only what particular things to do but why we do them. Just in proportion as the practical and the scientific sides of knowledge advance together, does the practice become more nearly perfect. The more one knows, the more and better can one do. The practice of cheese-making embraces a systematic series of mechanical operations, which have been gradually developed by experience and observation. In its widest application, it includes (1) the production and care of milk; (2) the conversion of milk into cheese; and (3) the care of the manufactured product until it is ready to be used as food. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. Buchnummer des Verkäufers AAV9781440095092

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