Overview

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

Copyright, 1918, by the Macmillan Company.

This book is intended as a guide in the interpretation of the processes of making and ...
See more details below
The Book of Cheese

Available on NOOK devices and apps  
  • NOOK Devices
  • Samsung Galaxy Tab 4 NOOK 7.0
  • Samsung Galaxy Tab 4 NOOK 10.1
  • NOOK HD Tablet
  • NOOK HD+ Tablet
  • NOOK eReaders
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$5.99
BN.com price
Marketplace
BN.com

All Available Formats & Editions

Overview

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

Copyright, 1918, by the Macmillan Company.

This 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.

Also includes a selection of cheese recipes.

PUBLISHERS NOTE: This publication is dedicated to my son Donnie.

CONTENTS
Preface
CH1. General Statement on Cheese
CH2. The Milk in Its Relation to Cheese
CH3. Coagulating Materials
CH4. Lactic Starters
CH5. Curd-Making
CH6. Classification
CH7. Cheeses with Sour-Milk Flavor
CH8. Soft Cheeses Ripened by Mold
CH9. Soft Cheeses Ripened by Bacteria
CH10. Semi-Hard Cheeses
CH11. The Hard Cheeses
CH12. Cheddar Cheese-Making
CH13. Composition and Yield of Cheddar Cheese
CH14. Cheddar Cheese Ripening
CH15. The Swiss and Italian Groups
CH16. Miscellaneous Varieties and By-Products
CH17. Cheese Factory Construction, Equipment, Organization
CH18. History and Development of the Cheese Industry in America
CH19. Testing
CH20. Marketing
CH21. Cheese In The Household
Read More Show Less

Product Details

  • BN ID: 2940015019988
  • Publisher: Denise Henry
  • Publication date: 7/25/2012
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 350
  • File size: 11 MB
  • Note: This product may take a few minutes to download.

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)