The Science and Practice of Cheese-Making: A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties (Classic Reprint) - Softcover

Staley, Vernon L.

9781440095092: The Science and Practice of Cheese-Making: A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties (Classic Reprint)

Softcover

ISBN 10: 1440095094 ISBN 13: 9781440095092

Publisher: Forgotten Books, 2018

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Unlock the science behind every wedge of cheese. This practical guide explains how milk quality and composition drive cheese yield, costs, and profitability for dairymen and cooperatives.

In clear, approachable terms, the book covers core concepts from fat-based pricing to yield calculations, showing how milk fat and cheese-solids impact value. It blends practical methods with the science of cheese-making, offering guidance you can apply in real-world dairy operations.

How milk fat percentage affects cheese yield and profitability.

Different payment systems used in cheese factories and their effects on incentives.

Testing methods for milk and milk products and what the results mean for production.

Strategies to improve milk composition and the efficiency of cheese-making processes.

Ideal for readers involved in dairy farming, cheese production, or dairy science who want a grounded, hands-on view of dairy economics and processing.

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Publisher: Forgotten Books
Publication date: 2018
Language: English
ISBN 10: 1440095094
ISBN 13: 9781440095092
Binding: Paperback
Number of pages: 512

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9781528478151: The Science and Practice of Cheese-Making: A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties (Classic Reprint)

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ISBN 10: 1528478150 ISBN 13: 9781528478151
Publisher: Forgotten Books, 2018
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The Science and Practice of Cheese-Making (Classic Reprint)

Lucius L. Van Slyke

Published by Forgotten Books, 2018

ISBN 10: 1440095094 ISBN 13: 9781440095092

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Seller: Forgotten Books, London, United Kingdom

Seller rating 4 out of 5 stars

Paperback. Condition: New. Print on Demand. This book delves into the intricate world of cheesemaking, offering a comprehensive guide for both seasoned professionals and aspiring enthusiasts. Recognizing that cheesemaking is both an art and a science, the author meticulously details each step of the process, from caring for the milk to the final sale of the cheese. But this is more than just a recipe book. The author goes beyond the "how" to illuminate the "why" behind each action, delving into the fascinating chemical and biological processes that transform milk into cheese. By exploring the complex interplay of milk constituents, microorganisms, and environmental factors, the book unveils the secrets behind achieving the perfect texture, flavor, and quality in your cheese. Whether you're a dairy student, a cheesemaker seeking to refine your craft, or simply someone captivated by the magic of cheese, this book offers invaluable insights that will deepen your understanding and appreciation of this timeless culinary art. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Seller Inventory # 9781440095092_0

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