Hand-book on cheese making

38 chapters

1. 1HAND-BOOK ——ON—— CHEESE MAKING,
2. 2ACKNOWLEDGMENT.
3. 3PREFACE.
4. 4THE FACTORY BUILDING AND SITE.
5. 5Beginning of the Cheese Factory System in America.
6. 6Utensils Necessary to Stock a Factory.
7. 7MANUFACTURE OF CHEESE.
8. 8COAGULATION OF MILK.
9. 9SCALDING.
10. 10RIGHT TEMPERATURE.
11. 11ACID.
12. 12HOOPING CURD.
13. 13CLEANING TIN UTENSILS.
14. 14PULLING UP THE BANDAGE CLOTH.
15. 15CLEANING UP.
16. 16THE CURING ROOM.
17. 17CARE OF CHEESE.
18. 18EXPERIENCED HELP.

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