Finally available, a high quality book of the original classic edition of The Book of Cheese. It was previously published by other bona fide publishers, and is now, after many years, back in print.
This is a new and freshly published edition of this culturally important work by Walter Warner Fisk, which is now, at last, again available to you.
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Enjoy this classic work today. These selected paragraphs distill the contents and give you a quick look inside The Book of Cheese:
Look inside the book:
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 of the cow, 19; Bacteria in the milk, 20; Groups of bacteria in milk, 21; Acid fermentation of milk, 22 Bacterium lactis-acidi group, 23; Colon-aërogenes group, 24; Acid peptonizing group, 25; Bacillus bulgaricus group, 26; Acid cocci or weak acid-producers, 27; Peptonizing organisms, 28; Inert types, 29; Alkali-producing bacteria, 30; Butyric fermenting types, 31; Molds and yeasts, 32; Bacterial contamination of milk, 33; Germicidal effect of milk, 34; Sources and control of bacteria in milk, 35; The cow, 36; Stable air, 37; The milker, 38; Utensils, 39 The factory, 40; The control of bacteria, 41; Fermentation test, 42; The sediment test, 43. ... 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; Comparison of acid and rennet test, 84; Control of acid, 85; Acidity and rennet action, 86; Acidity and expulsion of the whey, 87 Acidity in relation to cheese flavor, 88; Acidity in relation to body and texture of cheese, 89; Acidity in relation to cheese color, 90; Control of moisture, 91; Relation of moisture to manufacture and quality, 92; Relation of moisture to acidity, 93 Setting temperature, 94; Strength of coagulating materials, 95; Amount of coagulating materials to use, 96; Method of adding rennet, 97; The curdling period, 98; Cutting or breaking the curd, 99; Curd knives, 100; Heating or 'cooking,' 101; Draining, 102; Application to cheese, 103. ...There are five factors that influence the quality of the milk for cheese-making: (1) its chemical composition; (2) the flavor of feed eaten by the cow; (3) the absorption of flavors and odors from the atmosphere; (4) the health of the cow; (5) the bacteria present.