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The Book of Cheese

Mycologist in charge of Microbiological Laboratory, Bureau of Chemistry, United States Department of Agriculture; formerly Investigator in Cheese at Connecticut Agricultural College

AND

WALTER W. FISK

Assistant Professor of Dairy Industry, New York State College of Agriculture at Cornell University

Cloth, 12mo, $1.90.

An exposition of the processes of making and handling a series of important varieties of cheese. The kinds considered are those made commercially in America or widely met in the trade here. The relation of cheese to milk and to its production and composition has been presented in so far as required for this purpose.

After a general statement on cheese, the authors consider the following subjects: The milk in its relation to cheese; Coagulating materials; Lactic starters; Curd making; Classification of cheese; Cheese with sour milk flavor; Soft cheeses ripened by mold; Soft cheeses ripened by bacteria; Semi-hard cheeses; The hard cheeses; Cheddar cheese making; Composition and yield of cheddar cheese; Cheddar cheese ripening; The Swiss and Italian groups; Miscellaneous varieties and by-products; Cheese factory construction, equipment, organization; History and development of the cheese industry in America; Testing; Marketing; Cheese in the household.

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