Bulletins of the Agricultural Experiment Stations and United States Department of Agriculture have been quoted extensively, with citation of the sources of the material. Personal assistance from Professor W. A. Stocking and other members of the Dairy Department of Cornell University, and C. F. Doane of the United States Department of Agriculture, is gladly acknowledged.
Students cannot learn out of books to make cheese. They may, however, be aided in understanding the problems from such study. To make cheese successfully they must have intimate personal touch with some person who knows cheese. Sympathetic relations with such a teacher day by day in the cheese-room are essential to success in making cheese which, at its best, is one of the most attractive of food-products.
The Authors.
TABLE OF CONTENTS
| CHAPTER I | ||
| PAGES | ||
| General Statement on Cheese | [1-4] | |
| Nature of cheese, [1]; Cheese-making as an art, [2];Cheese-making as a science, [3]; Problems in cheese-making,[4]; History, [5]. | ||
| CHAPTER II | ||
| The Milk in Its Relation To Cheese | [5-28] | |
| 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]; Albumin, [14]; Ash, [15]Enzymes, [16]; The flavor of feeds eaten by the cow,[17]; Absorption of odors, [18]; Effect of condition ofthe cow, [19]; Bacteria in the milk, [20]; Groups ofbacteria in milk, [21]; Acid fermentation of milk, [22]Bacterium lactis-acidi group, [23]; Colon-aërogenesgroup, [24]; Acid peptonizing group, [25]; Bacillusbulgaricus group, [26]; Acid cocci or weak acid-producers,[27]; Peptonizing organisms, [28]; Inerttypes, [29]; Alkali-producing bacteria, [30]; Butyricfermenting types, [31]; Molds and yeasts, [32]; Bacterialcontamination of milk, [33]; Germicidal effect of milk,[34]; Sources and control of bacteria in milk, [35]; Thecow, [36]; Stable air, [37]; The milker, [38]; Utensils, [39]The factory, [40]; The control of bacteria, [41]; Fermentationtest, [42]; The sediment test, [43]. | ||
| CHAPTER III | ||
| Coagulating Materials | [29-40] | |
| Ferments, [44]; Nature of rennet, [45]; Preparationof rennet extract, [46]; Pepsin, [47]; Chemistry ofcurdling, [48]; Use of acid, [49]; Robertson's theory,[50]; Rennet curd, [51]; Hammarsten's theory, [52]Duclaux theory, [53]; Bang's theory, [54]; Bosworth'stheory, [55]. | ||
| CHAPTER IV | ||
| Lactic Starters | [41-54] | |
| Acidifying organisms, [56]; Starter, [57]; Naturalstarter, [58]; Commercial starter or pure cultures,[59]; Manufacturer's directions, [60]; Selecting milk,[61]; Pasteurization, [62]; Containers, [63]; Addingcultures, [64]; Cleanliness, [65]; "Mother" starteror startoline, [66]; Examining starter, [67]; Secondday's propagation, [68]; Preparations of larger amountof starter, [69]; Amount of mother starter to use, [70]Qualities, [71]; How to carry the mother starter, [72]Starter score-cards, [73]; Use of starter, [74]; Theamount of starter to use, [75]; Starter lot-card, [76]. | ||
| CHAPTER V | ||
| Curd-making | [55-80] | |
| 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]; Marschallrennet test, [83]; Comparison of acid and rennettest, [84]; Control of acid, [85]; Acidity and rennetaction, [86]; Acidity and expulsion of the whey, [87]Acidity in relation to cheese flavor, [88]; Acidity inrelation to body and texture of cheese, [89]; Acidityin relation to cheese color, [90]; Control of moisture,[91]; Relation of moisture to manufacture andquality, [92]; Relation of moisture to acidity, [93]Setting temperature, [94]; Strength of coagulatingmaterials, [95]; Amount of coagulating materials touse, [96]; Method of adding rennet, [97]; The curdlingperiod, [98]; Cutting or breaking the curd, [99]; Curdknives, [100]; Heating or "cooking," [101]; Draining,[102]; Application to cheese, [103]. | ||
| CHAPTER VI | ||
| Classification | [81-88] | |
| Basis of classification, [104]; Processed cheeses,[105]; Whey cheeses, [106]; Soft and hard cheeses, [107]Relation of moisture to classes, [108]; Relation ofheat to classes, [109]. | ||
| CHAPTER VII | ||
| Cheeses With Sour-milk Flavor | [89-110] | |
| Skim series, [110]; Cottage cheese, [111]; Householdpractice, [112]; Factory practice, [113]; Buttermilkcheese, [114]; Neufchâtel group, [115]; Domestic orAmerican Neufchâtel cheeses, [116]; The factory,[117]; Cans, [118]; Draining racks, [119]; Cloths, [120]Molding machinery, [121]; Milk for Neufchâtel, [122]Starter, [123]; Renneting or setting, [124]; Draining,[125]; Cooling Neufchâtel, [126]; Pressing, [127]Working and salting Neufchâtel, [128]; Storage, [129]Molding, [130]; Skimmed-milk Neufchâtel, [131]Baker's cheese, [132]; Domestic Neufchâtel, [133]Partially skim Neufchâtel, [134]; Cream cheese, [135]Neufchâtel specialties, [136]; Gervais, [137]; Europeanforms occasionally imported, [138]. | ||
| CHAPTER VIII | ||
| Soft Cheeses Ripened by Mold | [111-133] | |
| Hand cheese and its allies, [139]; Pennsylvaniapot cheese, [140]; Appetitost (Appetite cheese), [141]Ripened Neufchâtel, French process, [142]; TheCamembert group, [143]; Camembert cheese, [144]Description of Camembert, [145]; Conditions ofmaking and ripening, [146]; Outline of making process,[147]; Acidity, [148]; Ripening the cheese, [149]Composition, [150]; Factory, [151]; Economic factors,[152]; French Brie, [153]; Coulommiers, [154]. | ||
| CHAPTER IX | ||
| Soft Cheeses Ripened by Bacteria | [134-148] | |
| The Isigny group, [155]; Raffiné, [156]; Liederkranzcheese, [157]; Limburger cheese, [158]; Themilk, [159]; Making the cheese, [160]; Draining andsalting, [161]; Ripening, [162]; Marketing and qualitiesof Limburger, [163]; Yield and composition of Limburger,[164]; Münster cheese, [165]. | ||
| CHAPTER X | ||
| Semi-hard Cheeses | [149-171] | |
| The green mold group, [166]; Roquefort cheese, [167]; Cow'smilk or Façons Roquefort, [168]; Outline of makingRoquefort, [169]; Ripening of Roquefort, [170]; Gorgonzola,[171]; Stilton cheese, [172]; Gex, [173]; Bacterially-ripenedseries, [174]; Brick cheese, [175]; Making of brick cheese,[176]; Ripening brick cheese, [177]; Qualities of brickcheese, [178]; Composition and yield, [179]; Port du Salutcheese, [180]. | ||
| CHAPTER XI | ||
| The Hard Cheeses | [172-183] | |
| The Danish group, [181]; The Dutch group, [182]Edam cheese, [183]; Method of manufacture, [184]Salting and curing Edam, [185]; Equipment formaking Edam cheese, [186]; Qualities and yield ofEdam cheese, [187]; Gouda cheese, [188]; Method ofmanufacture, [189]; Equipment for Gouda cheese,[190]; Composition and yield, [191]. | ||
| CHAPTER XII | ||
| Cheddar Cheese-making | [184-221] | |
| The lot-card, [192]; The milk, [193]; Ripening themilk, [194]; Setting or coagulating, [195]; Cutting,[196]; Heating or "cooking" the curd, [197]; Removingthe whey, [198]; Hot-iron test, [199]; Firmness of thecurd, [200]; Gathering the curd together, [201];Matting or cheddaring, [202]; Milling the curd, [203]Salting, [204]; Hooping the curd, [205]; Pressing thecurd, [206]; Dressing the cheese, [207]; Handling over-ripeand gassy milk, [208]; Qualities of Cheddarcheese, [209]. | ||
| CHAPTER XIII | ||
| Composition and Yield of Cheddar Cheese | [222-246] | |
| 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]; Fatloss in cheese-making, [213]; Effect of bacterial-contentof milk on yield of cheese, [214]; Factorsaffecting the moisture-content of Cheddar, [215]Variations of the Cheddar process, [216]; Cheddar-typecheese from pasteurized milk, [217]; Club cheese,[218]; The stirred-curd or granular process, [219]California Jack cheese, [220]; The washed-curdprocess, [221]; English dairy cheese, [222]; Pineapplecheese, [223]; Leyden, [224]; Cheddar cheese withpimientos, [225]; Sage cheese, [226]; Skimmed-milkcheese, [227]; Full skimmed-milk Cheddar cheese,[228]; Half skimmed-milk Cheddar cheese, [229]Yield and qualities of skimmed-milk Cheddar cheese,[230]. | ||
| CHAPTER XIV | ||
| Cheddar Cheese Ripening | [247-275] | |
| Fat, [231]; Milk-sugar, [232]; The salts, [233]Gases, [234]; Casein or proteins, [235]; Causes ofripening changes, [236]; Action of the rennet extract,[237]; The action of the bacteria, [238]; Conditionsaffecting the rate of cheese ripening, [239]; Thelength of time, [240]; The temperature of the curing-room,[241]; Moisture-content of the cheese, [242]; Thesize of the cheese, [243]; The amount of salt used, [244]The amount of rennet extract, [245]; The influenceof acid, [246]; Care of the cheese in the curing-room,[247]; Evaporation of moisture from the cheeseduring ripening, [248]; Paraffining, [249]; Shipping,[250]. Defects in Cheddar cheese: Defects in flavor,[251]; Feedy flavors, [252]; Acid flavors, [253]; Sweetor fruity flavors, [254]; Defects in body and texture,[255]; Loose or open texture, [256]; Dry body, [257]Gassy textured cheese, [258]; Acidy, pasty or softbody and texture, [259]; Defects in color, [260]Defects in finish, [261]. Cheddar cheese judging: Securingthe sample, [262]; How to determine quality,[263]; Causes of variations in score, [264]; The score-card,[265]. | ||
| CHAPTER XV | ||
| The Swiss and Italian Groups | [276-292] | |
| Swiss cheese: The Swiss factory, [266]; The milk,[267]; Rennet extract, [268]; Starter, [269]; The makingprocess, [270]; Curing Swiss, [271]; Block Swiss, [272]Shipment, [273]; Qualities of Swiss cheese, [274]Composition and yield, [275]; The Italian group:Parmesan, [276]; Regianito, [277]. | ||
| CHAPTER XVI | ||
| Miscellaneous Varieties and By-products | [293-296] | |
| Caciocavallo, [278]; Sap sago, [279]; Albumincheese, [280]; Mysost, Norwegian whey cheese, [281]Whey butter, [282]. | ||
| CHAPTER XVII | ||
| Cheese Factory Construction, Equipment, Organization | [297-310] | |
| Locating the site, [283]; The building, [284]; Heatingplant, [285]; Curing-rooms, [286]; Light, [287]Ventilation, [288]; Boiler-room, [289]; whey tanks,[290]; Store-room, [291]; The floors, [292]; Arrangementof machinery and rooms, [293]; Arrangementsfor cleanliness, [294]; Equipment and supplies list, [295]Factory organization, [296]. | ||
| CHAPTER XVIII | ||
| History and Development of the Cheese Industry in America | [311-326] | |
| The factory system, [297]; Introduction of factorysystem in Canada, [298]; Introduction of cheddaring,[299]; Introduction of Swiss and Limburger, [300]Number and distribution of cheese factories, [301]Total production of cheese in the United States,[302]; Rank of the leading cheese-producing states,[303]; Exportation and importation of cheese by theUnited States, [304]; Average yearly price of cheese,[305]; Canadian cheese statistics, [306]; Introductionof cheese-making into new regions, [307]. | ||
| CHAPTER XIX | ||
| Testing | [327-342] | |
| The fat test, [308]; Sampling the milk, [309]; Addingthe acid, [310]; Centrifuging, [311]; Reading the test,[312]; testing whey for fat, [313]; testing cheese forfat, [314]; Reading the test, [315]; The Hart caseintest, [316]; Solids in the milk, [317]; the lactometer,[318]; Calculating the solids not fat in the milk, [319]Testing cheese for moisture, [320]. | ||
| CHAPTER XX | ||
| Marketing | [343-361] | |
| Buying milk, [321]; Cheese yield basis of buyingmilk, [322]; Fat basis for payment of milk, [323]Weight basis or pooling method for payment ofmilk, [324]; Fat-plus-two method for payment ofmilk, [325]; Comparison of methods, [326]; Lawsgoverning the production and sale of milk, [327]Marketing of cheese, [328]; Mercantile exchanges,[329]; Marketing perishable varieties, [330]; Distributionof price, [331]; Standards, [332]; Lawsrelating to cheese marketing, [333]. | ||
| CHAPTER XXI | ||
| Cheese in the Household | [362-381] | |
| 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]; Food value and price,[341]; Methods and recipes for using cheese, [342]. | ||