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E-text prepared by Susan Carr, Turgut Dincer, Charlene Taylor, and the Online Distributed Proofreading Team (http://www.pgdp.net) from page images generously made available by Internet Archive (http://archive.org)
THE BOOK OF CHEESE
The Rural Text-Book Series
Edited by L. H. BAILEY
THE BOOK OF CHEESE
New York THE MACMILLAN COMPANY 1918 All rights reserved
PREFACE
TABLE OF CONTENTS
THE BOOK OF CHEESE
CHAPTER I
GENERAL STATEMENT ON CHEESE
CHAPTER II
THE MILK IN ITS RELATION TO CHEESE
TABLE I
TABLE II
CHAPTER III
COAGULATING MATERIALS
CHAPTER IV
LACTIC STARTERS
CHAPTER V
CURD-MAKING
CHAPTER VI
CLASSIFICATION
TABLE III
CHAPTER VII
CHEESES WITH SOUR-MILK FLAVOR
CHAPTER VIII
SOFT CHEESES RIPENED BY MOLD
CHAPTER IX
SOFT CHEESES RIPENED BY BACTERIA
CHAPTER X
SEMI-HARD CHEESES
TABLE IV
TABLE V
CHAPTER XI
THE HARD CHEESES
CHAPTER XII
CHEDDAR CHEESE-MAKING
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
CHAPTER XIV
CHEDDAR CHEESE RIPENING
TABLE XV111
TABLE XVI
TABLE XVII
TABLE XVIII
TABLE XIX
DEFECTS IN CHEDDAR CHEESE
CHEDDAR CHEESE JUDGING
CHAPTER XV
THE SWISS AND ITALIAN GROUPS
CHAPTER XVI
MISCELLANEOUS VARIETIES AND BY-PRODUCTS
CHAPTER XVII
CHEESE FACTORY CONSTRUCTION, EQUIPMENT, ORGANIZATION
CHAPTER XVIII
HISTORY AND DEVELOPMENT OF THE CHEESE INDUSTRY IN AMERICA
TABLE XX
TABLE XXI
TABLE XXII
TABLE XXIII
TABLE XXIV
TABLE XXV
References
CHAPTER XIX
TESTING
CHAPTER XX
MARKETING
TABLE XXVI
TABLE XXVII
TABLE XXVIII
TABLE XXIX
CHAPTER XXI
CHEESE IN THE HOUSEHOLD
TABLE XXX
FOOTNOTES:
INDEX.
THE MACMILLAN COMPANY
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