Cheese Making: A Book For Practical Cheesemakers, Factor Patrons, Agricultural Colleges And Dairy Sc

Cheese Making: A Book For Practical Cheesemakers, Factor Patrons, Agricultural Colleges And Dairy Schools (1918) is a comprehensive guide to the art of cheese making. Written by John Langley Sammis, a dairy expert and professor of agriculture, this book provides detailed instructions on the different types of cheese, their production, and the equipment needed for the process. The book covers topics such as milk quality, pasteurization, curdling, draining, pressing, and aging. It also includes information on the different types of cheese cultures and rennet, as well as recipes for making a variety of cheeses including cheddar, Swiss, and Roquefort. This book is an invaluable resource for anyone interested in the art of cheese making, from amateur cheese makers to professional dairy farmers and cheese factory owners.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.