Cheese Making: A Book For Practical Cheesemakers, Factor Patrons, Agricultural Colleges And Dairy Schools (1918)

Cheese Making: A Book For Practical Cheesemakers, Factor Patrons, Agricultural Colleges And Dairy Schools (1918) by John Langley Sammis is a comprehensive guide to the art and science of cheese making. This book is intended for those who are interested in the practical aspects of cheese making, including cheesemakers, factor patrons, agricultural colleges, and dairy schools.The book begins with an introduction to the history of cheese making and the various types of cheese. It then goes on to discuss the principles of cheese making, including the composition of milk, the role of bacteria and enzymes, and the process of curdling and draining.The book also includes detailed instructions for making a variety of cheeses, including Cheddar, Swiss, Roquefort, Camembert, and many others. Each recipe includes step-by-step instructions, as well as information on the equipment and ingredients needed.In addition to the practical aspects of cheese making, the book also covers the business side of the industry, including marketing and sales. It discusses the importance of quality control and the role of government regulations in ensuring the safety and quality of cheese.Overall, Cheese Making: A Book For Practical Cheesemakers, Factor Patrons, Agricultural Colleges And Dairy Schools (1918) is a valuable resource for anyone interested in the art and science of cheese making, from beginners to experienced professionals.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.