{"product_id":"2940015019988","title":"The Book of Cheese","description":"The Book of Cheese by Charles Thom, Investigator in Cheese, Formerly at Connecticut Agricultural College and Walter W. Fisk, Assistant Professor of Dairy Industry (Cheese-Making), New York State College of Agriculture at Cornell University\u003cbr\u003e \u003cbr\u003eCopyright, 1918, by the Macmillan Company.\u003cbr\u003e \u003cbr\u003eThis book is intended as a guide in the interpretation of the processes of making and handling a series of important varieties of cheese. The kinds here considered are those made commercially in America, or so widely met in the trade that some knowledge of them is necessary. The relation of cheese to milk and to its production and composition has been presented in so far as required for this purpose. The principles and practices underlying all cheese-making have been brought together into a chapter on curd-making. A chapter on classification then brings together into synoptical form our knowledge of groups of varieties. These groups are then discussed separately. The problems of factory building, factory organization, buying and testing milk, and the proper marketing of cheese, are briefly discussed. Such a discussion should be useful to the student, to the beginner in cheese-making, as a reference book.\u003cbr\u003e\u003cbr\u003eAlso includes a selection of cheese recipes.\u003cbr\u003e\u003cbr\u003ePUBLISHERS NOTE: This publication is dedicated to my son Donnie.\u003cbr\u003e\u003cbr\u003eCONTENTS\u003cbr\u003ePreface\u003cbr\u003eCH1. General Statement on Cheese\u003cbr\u003eCH2. The Milk in Its Relation to Cheese\u003cbr\u003eCH3. Coagulating Materials\u003cbr\u003eCH4. Lactic Starters\u003cbr\u003eCH5. Curd-Making\u003cbr\u003eCH6. Classification\u003cbr\u003eCH7. Cheeses with Sour-Milk Flavor\u003cbr\u003eCH8. Soft Cheeses Ripened by Mold\u003cbr\u003eCH9. Soft Cheeses Ripened by Bacteria\u003cbr\u003eCH10. Semi-Hard Cheeses\u003cbr\u003eCH11. The Hard Cheeses\u003cbr\u003eCH12. Cheddar Cheese-Making\u003cbr\u003eCH13. Composition and Yield of Cheddar Cheese\u003cbr\u003eCH14. Cheddar Cheese Ripening\u003cbr\u003eCH15. The Swiss and Italian Groups\u003cbr\u003eCH16. Miscellaneous Varieties and By-Products\u003cbr\u003eCH17. Cheese Factory Construction, Equipment, Organization\u003cbr\u003eCH18. History and Development of the Cheese Industry in America\u003cbr\u003eCH19. Testing\u003cbr\u003eCH20. Marketing\u003cbr\u003eCH21. Cheese In The Household","brand":"Denise Henry","offers":[{"title":"Default Title","offer_id":47069661135088,"sku":"2940015019988","price":5.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940015019988_p0.jpg?v=1763618859","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940015019988","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}