---

INSTANT DIGITAL DOWNLOAD
$3.95 USD.

FILE FORMAT - .PDF - 41.7 MB

---

---

THE SCIENCE AND PRACTICE
OF CHEESE MAKING

THE SCIENCE AND PRACTICE
OF CHEESE MAKING
By
Lucius L. Van Slyke, Ph.D.

A Treatise on the Manufacture of American
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
518 pages.

FILE FORMAT - .PDF - 41.7 MB

PREFACE

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 (i) 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.

CONTENTS
PART I.

The Manufacture of American Cheddar Cheese.

I.
The Care of Milk for Cheese-Making . .... 3

II.
Preliminary Steps in Making Cheddar Cheese . . 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 of Cheese .... 71

VIII.
Commercial Qualities of Cheddar Cheese and Methods of
Judging...80

IX.
Cheese-Factory Construction 97

X.
Cheese-Factory Equipment . . . . . . 106

PART II.

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

XL
Defects in Flavor 115

XII
Defects in Body and in Texture 121

XIII.
Defects in Color and in Finish ...... 129

PART III.
The Science of Cheese-Making : The Chemical, Biological
and Other Relations of Milk and Cheese.

XIV.
The Constituents of Milk 139

XV.
Conditions Affecting Proportions of Constituents in Milk . 155

XVI.
Functions of Milk Constituents in Cheese-Making . . 177

XVII.
Milk Constituents and Yield of Cheese ... 186

XVIII.
Methods of Calculating, Yield of Cheese . . . .211

XIX.
Milk Constituents in Relation to Composition of Cheese . -231

XX.
The Composition of Cheese in Relation to Quality . . 243

XXI.
Methods of Paying for Milk for Cheese- Making . . 253

The Relations of Micro-Organisms and Enzyms to Cheese-
Making . . . ... . . . . 285

XXIII.
The Ripening of Cheese 313

XXIV.
Chemical Changes in Cheese-Ripening .... 3?7

XXV.
Causes of Chemical Changes in Cheese-Ripening . . 354

XXVI.
Commercial Relations of Cheese-Ripening . . . 379
PART IV.

XXVII.
Methods of Making Different Varieties of Cheese . . 397

PART V.
* Methods of Testing, Factory Organization
and Literature.

XXVIII.
Methods of Testing Used in Cheese-Making . . .423

XXIX.
Cheese-Factory Organization and Management . , 447

XXX.
The Literature of Cheese-Making .... 454

---

HOME   MOVIES   TV SHOWS   OLD TIME RADIO SHOWS   BOOKS   MUSIC   BLUEPRINTS  CONTACT US

Copyright © 2011-2013 DOWNLOADPUBLISHING.COM