The book of cheese

Although cheese in some form is familiar to every household, it has been widely regarded in America as an accessory, almost a condimental substance rather than as a staple food...

Some makers put the starter into the empty vat (Fig. 31) and add the milk as it is received; others add it to the total volume of cold milk and then begin to heat it. Whenever t...

Freshly made Cheddar cheese is hard, tough and elastic and lacks characteristic cheese flavor. In this condition it is called "green," unripe or not cured. Before the cheese is...

So many factors affect the composition and yield of Cheddar cheese that no positive or exact statement can be made unless other facts are definitely known. The following factors...

Aside from the purely sour-milk cheeses, the coagulum or curd resulting from rennet action is the basis of cheese-making. The finished cheese, whatever its final condition, is p...

Between the quickly perishable soft cheeses and the typical hard group, are two series of varieties, one ripened by green mold and best known by Roquefort, the other ripened by...

The opaque whitish liquid, secreted by the mammary glands of female mammals for the nourishment of their young, is known as milk. The milk of the cow is the kind commonly used f...

+321. Buying milk.+--The method of paying for the milk differs in the various cheese sections and factories. At some factories a stated price is paid for the milk or the fat. Th...

The cheeses with flavor of sour milk are probably more widely used than any other group. Historically and to a very large degree at present, they are farm cheeses.[31] No estima...

The ripened soft cheeses include a series of groups of varieties which, in addition to initial souring, have been subjected to special ripening processes, and which in the ripen...

Certain varieties of hard cheese of foreign origin are now made to some extent in this country. If not manufactured in sufficient quantities to supply the demand, the remainder...

In connection with marketing, a certain amount of testing of the products should be practiced, to determine exactly the results and grades of products. This includes the testing...

A bacterially-ripened series of cheeses parallels the mold-ripened group as typified by Camembert. Although the varieties overlap, these may be roughly grouped as: (1) those mad...

Acidity in cheese-making arises almost exclusively from the lactic acid produced from the fermentation of milk-sugar (lactose) by bacteria. Hydrochloric acid is used in the Wisc...

The hard cheeses form a great series of groups, whose most prominent physical character is their firm or hard texture. This is correlated with comparatively low water-content, w...

Just when the first cheese was made is not known. By the time the first immigrants came to America, cheese-making was rather generally known in Europe, so that the early settler...

At the present time, two substances are used to coagulate milk for cheese-making,--rennet extract and commercial pepsin.[20] Many substances will coagulate milk, such as acids a...

The principal factor in determining the location of a cheese factory is the available supply of milk. This is usually ascertained by making a canvass, and finding out the number...

Cheddar is the best known cheese throughout the United States and the one most commonly made in factories. The Cheddar process was brought to America by English immigrants. Simi...

a. Ripened without gas holes. 1. Dutch--Edam, Gouda 173 2. Danish. 3. The Cheddar group. * English--Cheddar and numerous related forms known principally in Great Britain 184 **...

As already discussed in Chapter VI, there are a large number of varieties of cheese. Very many are entirely unknown in America. A considerable number of forms are occasionally i...

Cheese is a solid or semi-solid protein food product manufactured from milk. Its solidity depends on the curdling or coagulation of part or all of the protein and the expulsion...

The literature of cheese-making contains reference to more than 500 names for varieties of cheese. Many of these can be thrown readily into great groups or families in which the...

Fat, 231; Milk-sugar, 232; The salts, 233; Gases, 234; Casein or proteins, 235; Causes of ripening changes, 236; Action of the rennet extract, 237; The action of the bacteria, 2...

Factors affecting the quality, 6; Chemical composition, 7; Factors causing variation in composition, 8; Milk constituents, 9; Water, 10; Fat, 11; Casein, 12; Milk-sugar, 13; Alb...

The composition of the milk, 77; Cheese color, 78; The acidity factor, 79; Acidity of milk when received, 80; The acid test, 81; Rennet tests, 82; Marschall rennet test, 83; Com...

Composition of milk, whey and cheese, 210; Relations of fat to casein in normal milk, 211; Influence of fat in milk on yield of cheese, 212; Fat loss in cheese-making, 213; Effe...

Skim series, 110; Cottage cheese, 111; Household practice, 112; Factory practice, 113; Buttermilk cheese, 114; Neufchâtel group, 115; Domestic or American Neufchâtel cheeses, 11...

Acidifying organisms, 56; Starter, 57; Natural starter, 58; Commercial starter or pure cultures, 59; Manufacturer's directions, 60; Selecting milk, 61; Pasteurization, 62; Conta...

The factory system, 297; Introduction of factory system in Canada, 298; Introduction of cheddaring, 299; Introduction of Swiss and Limburger, 300; Number and distribution of che...

The lot-card, 192; The milk, 193; Ripening the milk, 194; Setting or coagulating, 195; Cutting, 196; Heating or "cooking" the curd, 197; Removing the whey, 198; Hot-iron test, 1...

Buying milk, 321; Cheese yield basis of buying milk, 322; Fat basis for payment of milk, 323; Weight basis or pooling method for payment of milk, 324; Fat-plus-two method for pa...

Hand cheese and its allies, 139; Pennsylvania pot cheese, 140; Appetitost (Appetite cheese), 141; Ripened Neufchâtel, French process, 142; The Camembert group, 143; Camembert ch...

The green mold group, 166; Roquefort cheese, 167; Cow's milk or Façons Roquefort, 168; Outline of making Roquefort, 169; Ripening of Roquefort, 170; Gorgonzola, 171; Stilton che...

The fat test, 308; Sampling the milk, 309; Adding the acid, 310; Centrifuging, 311; Reading the test, 312; testing whey for fat, 313; testing cheese for fat, 314; Reading the te...

The Danish group, 181; The Dutch group, 182; Edam cheese, 183; Method of manufacture, 184; Salting and curing Edam, 185; Equipment for making Edam cheese, 186; Qualities and yie...

Locating the site, 283; The building, 284; Heating plant, 285; Curing-rooms, 286; Light, 287; Ventilation, 288; Boiler-room, 289; whey tanks, 290; Store-room, 291; The floors, 2...

Food value of cheese, 334; Digestibility of cheese, 335; Cheese flavor, 336; Relation to health, 337; Cheese poisoning, 338; Proper place in the diet, 339; Care of cheese, 340;...

The Isigny group, 155; Raffiné, 156; Liederkranz cheese, 157; Limburger cheese, 158; The milk, 159; Making the cheese, 160; Draining and salting, 161; Ripening, 162; Marketing a...

_Swiss cheese_: The Swiss factory, 266; The milk, 267; Rennet extract, 268; Starter, 269; The making process, 270; Curing Swiss, 271; Block Swiss, 272; Shipment, 273; Qualities...

Ferments, 44; Nature of rennet, 45; Preparation of rennet extract, 46; Pepsin, 47; Chemistry of curdling, 48; Use of acid, 49; Robertson's theory, 50; Rennet curd, 51; Hammarste...