The Science and Practice of Cheese-Making (Classic Reprint)
Language: English
Published by Forgotten Books, 2018
- Softcover
- New



Seller: Forgotten Books, London, United KingdomForgotten Books
AbeBooks seller since June 2, 2021
Condition: New
US$ 25.12
Quantity: Over 20 available
Add to basketItem description from seller
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.…
Seller Inventory # 9781440095092_0
- Title
- The Science and Practice of Cheese-Making (Classic Reprint)
- Author
- Lucius L. Van Slyke
- Publisher
- Forgotten Books
- Publication year
- 2018
- Condition
- New
- Book Type
- print-on-demand item
- Binding
- Paperback
- Language
- English
- ISBN 10
- 1440095094
- ISBN 13
- 9781440095092
- Seller catalogs
- Agriculture
Learn how milk composition shapes cheese yield, cost, and profit for dairymen.
This practical guide explains why fat levels matter and how milk can be paid for cheese-making. Milk quality and economics are shown side by side, with real-world guidance on measuring yield and valuing cheese solids. The book discusses practical payment methods that reward flavor, texture, and efficiency, helping dairy operations make smarter, fairer decisions.
- How fat percentage in milk influences cheese yield and production costs
- Different payment approaches that link milk price to cheese yield and solids
- Practical testing and management ideas to improve milk quality and profitability
- Historical and industry context for evaluating milk value in cheese-making
"Synopsis" may belong to another edition of this title.
Forgotten Books
London, United Kingdom
AbeBooks seller since June 2, 2021
Shipping rates from United Kingdom to U.S.A.
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Store description
Forgotten Books’ Classic Reprint Series utilizes the latest technology to regenerate facsimiles of historically important writings. Careful attention has been made to accurately preserve the original format of each page whilst digitally enhancing the quality of the aged text.
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FB &c Ltd
Dalton House, 60 Windsor Avenue
London, United Kingdom SW19 2RR
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All books are Print on Demand and will be printed upon purchase and shipped in New Condition. Orders typically ship within 3-5 business days. If you're dissatisfied with your purchase (Incorrect Book/Not as Described/Damaged) or if the order hasn't arrived, you're eligible for a refund within 30 days of the estimated delivery date. If you've changed your mind about a book that you've ordered, please use the ask bookseller a question link to contact us and we'll respond within 2 business days.
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