Cheese: A Treatise on the Manufacture of American Cheddar Cheese and Some Other Varieties--Intended as a Text-Book for the Use of Dairy Teachers and Students in Classroom and Workroom--Prepared Also as a Handbook and Work of Reference for the Daily Use o…

x, 522 pp. Cheese: A Treatise on the Manufacture of American Cheddar Cheese and Some Other Varieties--Intended as a Text-Book for the Use of Dairy Teachers and Students in Classroom and Workroom--Prepared Also as a Handbook and Work of Reference for the Daily Use of Practical Cheese-Makers in Cheese Factory Operations. Illustrated. Revised and Enlarged. "The text is principally devoted to discussions of the kinds of cheese made most extensively in the U.S. These discussions cover: Cheddar, Cottage, Baker's, Cream, and Neufchatel; the modified forms of Cheddar, namely, Colby, Washed-curd, and Stirred-curd; processed cheese and related products; and packaged Cheddar cheese.