Hints on Cheese-making for the Dairyman, the Factoryman, and the Mnufacturer

This edition features a linked Table of Contents and Footnotes.

CONTENTS
Introductory,
Building Cheese Factories,
Production of Milk,
Composition of Milk,
Taints and Odors,
Cooling Milk,
Delivering Milk,
Receiving Milk,
Big Averages,
Conductors, Strainers, &c.,
Color,
Rennets,
Preparing Rennet,
Setting,
Cutting Curds,
Heat,
Acid,
Dipping Curds,
Salting Curds,
Tainted Milk,
Curing,
Greasing Cheese,
Skippers,
Cheddar Process