| Author: | Thomas Day Curtis | ISBN: | 1230000155396 |
| Publisher: | Lost Leaf Publications | Publication: | July 27, 2013 |
| Imprint: | Language: | English |
| Author: | Thomas Day Curtis |
| ISBN: | 1230000155396 |
| Publisher: | Lost Leaf Publications |
| Publication: | July 27, 2013 |
| Imprint: | |
| Language: | English |
Introduction:
The following pages comprise the series of articles which appeared, during the last season, in the columns of the Utica Morning and Weekly Herald. It is not claimed that they exhaust the several questions discussed; but it is believed that they constitute the most practical treatise on cheese-making that has yet appeared, and that they embrace the leading features and indicate the more advanced methods of the art as practiced by the best manufacturers. Every experienced cheese-maker may find something in them to object to and criticise, as there is diversity of opinion on many, as yet, not definitely settled questions. The writer would not check honest and intelligent criticism, if he could, but, on the contrary, encourage it. Nor would he have others adopt any of the suggestions, methods or practices herein mentioned, if they think they have better of their own. He would rather stimulate independent thought and action, and urge each to observe closely, experiment thoroughly, and be guided by his own experience. Beginners, without a complete knowledge of all the branches of cheese-making, it is believed, will be able to glean from these[Pg vi] pages what will afford valuable assistance to them; but they should accept nothing as conclusive. There is much to be discovered and learned about cheese-making. Those who have worked at the business for years, without material progress, are not as likely to make important discoveries or improvements as those who now or may hereafter come to a knowledge of the subject with fresh minds and faculties newly stimulated. They will begin where the old cheese-makers leave off, and ought to be able to make advances in the work thus far developed by their predecessors. That each may keep his wits about him and add something valuable to our present stock of knowledge in regard to cheese-making, is the earnest wish of the author.
Contents:
CHAPTER PAGE.
Introductory, 5
Building Cheese Factories, 9
Production of Milk, 14
Composition of Milk, 18
Taints and Odors, 23
Cooling Milk, 27
Delivering Milk, 31
Receiving Milk, 36
Big Averages, 40
Conductors, Strainers, &c., 45
Color, 49
Rennets, 55
Preparing Rennet, 60
Setting, 64
Cutting Curds, 68
Heat, 73
Acid, 79
Dipping Curds, 84
Salting Curds, 87
Tainted Milk, 91
Curing, 93
Greasing Cheese, 95
Skippers, 99
Cheddar Process, 102
Introduction:
The following pages comprise the series of articles which appeared, during the last season, in the columns of the Utica Morning and Weekly Herald. It is not claimed that they exhaust the several questions discussed; but it is believed that they constitute the most practical treatise on cheese-making that has yet appeared, and that they embrace the leading features and indicate the more advanced methods of the art as practiced by the best manufacturers. Every experienced cheese-maker may find something in them to object to and criticise, as there is diversity of opinion on many, as yet, not definitely settled questions. The writer would not check honest and intelligent criticism, if he could, but, on the contrary, encourage it. Nor would he have others adopt any of the suggestions, methods or practices herein mentioned, if they think they have better of their own. He would rather stimulate independent thought and action, and urge each to observe closely, experiment thoroughly, and be guided by his own experience. Beginners, without a complete knowledge of all the branches of cheese-making, it is believed, will be able to glean from these[Pg vi] pages what will afford valuable assistance to them; but they should accept nothing as conclusive. There is much to be discovered and learned about cheese-making. Those who have worked at the business for years, without material progress, are not as likely to make important discoveries or improvements as those who now or may hereafter come to a knowledge of the subject with fresh minds and faculties newly stimulated. They will begin where the old cheese-makers leave off, and ought to be able to make advances in the work thus far developed by their predecessors. That each may keep his wits about him and add something valuable to our present stock of knowledge in regard to cheese-making, is the earnest wish of the author.
Contents:
CHAPTER PAGE.
Introductory, 5
Building Cheese Factories, 9
Production of Milk, 14
Composition of Milk, 18
Taints and Odors, 23
Cooling Milk, 27
Delivering Milk, 31
Receiving Milk, 36
Big Averages, 40
Conductors, Strainers, &c., 45
Color, 49
Rennets, 55
Preparing Rennet, 60
Setting, 64
Cutting Curds, 68
Heat, 73
Acid, 79
Dipping Curds, 84
Salting Curds, 87
Tainted Milk, 91
Curing, 93
Greasing Cheese, 95
Skippers, 99
Cheddar Process, 102
