Owning includes offline reading and never expires.
Hints on cheese-making, for the dairyman, the factoryman, and the manufacturer
T. D. Curtis
Taints and odors can ruin a season's milk before the vat is even warm. Curtis addresses the dairyman, factoryman, and manufacturer in turn: building cheese-factories, producing, cooling, and delivering milk, then receiving and working it properly. Practical counsel from the trade's formative decade. Keep the milk sweet and the cheese will follow.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
28 chapters
- 1HINTS ON CHEESE-MAKING, FOR THE Dairyman, the Factoryman, AND THE MANUFACTURER. BY T. D. CURTIS.
- 2INTRODUCTORY.
- 3CONTENTS
- 4CHAPTER I. BUILDING CHEESE-FACTORIES.
- 5CHAPTER II. PRODUCTION OF MILK.
- 6CHAPTER III. COMPOSITION OF MILK.
- 7CHAPTER IV. TAINTS AND ODORS.
- 8CHAPTER V. COOLING MILK.
- 9CHAPTER VI. DELIVERING MILK.
- 10CHAPTER VII. RECEIVING MILK.
- 11CHAPTER VIII. BIG AVERAGES.
- 12CHAPTER IX. CONDUCTORS, STRAINERS, ETC.
- 13CHAPTER X. COLOR.
- 14CHAPTER XI. RENNET.
- 15CHAPTER XII. PREPARING RENNET.
- 16CHAPTER XIII. SETTING.
- 17CHAPTER XIV. CUTTING CURDS.
- 18CHAPTER XV. HEAT.
+ 10 more. The full contents open with the book.
More in Nutrition & Food
Read it all with All-Access
Every ebook here and every audiobook across the family for USD 19.99 a month, or USD 149 a year. One membership, the whole house.