The Science and Practice of Cheese-Making (Classic Reprint)

Lucius L. Van Slyke

ISBN 10: 1440095094 / ISBN 13: 9781440095092

Published by Forgotten Books, 2018

About this Item

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

Bibliographic Details

• Title: The Science and Practice of Cheese-Making (Classic Reprint)
• Publisher: Forgotten Books
• Publication Date: 2018
• Language: English
• ISBN 10: 1440095094
• ISBN 13: 9781440095092
• Binding: Paperback
• Condition: New
• Book Type: print-on-demand item
• Seller catalogs:
  • Agriculture

About this title

Synopsis

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

Ideal for dairy farmers, cooperative cheese factories, and anyone involved in milk pricing and cheese production.