The Science and Practice of 



Cheese-Making 



A Treatise on the Manufacture of Amer 

 lean Cheddar Cheese and 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 



By 



Lucius L. Van Slyke, Ph.D. 



Chemist of the New York Agricultural 

 Expeiiment Station 



and 



Charles A. Publow, A.B., M.D., CM, 



Associate Professor of Dairy Industry in the Neiu York State 

 College of Agriculture at Cornell University 



Illustrated 



New York 



Orange Judd Company 



1921 



LONDON 



KEGAN PAUL, TRENCH, TRUBNER & Co., Ltd. 



BROADWAY HOUSE, 68-74 CARTER LANE, E.G. 



