Vlll PREFACE 



far as the assigned limits permit. Even in relation 

 to cheddar cheese, the book is not intended as an 

 encyclopedia, but an effort has been made to have 

 it reasonably complete. 



The language used by the practical cheese-maker 

 in describing the operations of cheese-making has 

 inevitably expressed his theories or explanations 

 of observed facts. Many expressions have persisted 

 even after they were known not to be in accordance 

 with facts. It has seemed highly desirable that 

 such inaccuracies should be corrected and the lan- 

 guage made to correspond with our advanced 

 knowledge. In addition, there have been many in- 

 accurate and loose expressions in common use 

 which have come simply from carelessness and lack 

 of precision. Such expressions have been carefully 

 revised in the preparation of this book. 



A few words in regard to the general plan of the 

 book will not be out of place here. The subject 

 matter is divided into five parts. The first part is 

 devoted mainly to a description of the operations 

 employed in making American cheddar cheese un- 

 der normal conditions, including the care of cheese, 

 factory construction, equipment, etc. This portion 

 of the subject is placed first in order in the book, 

 as a matter of convenience, because it is the por- 

 tion which will be most commonly referred to in 

 connection with practical work. In order to avoid 

 overloading the description of methods of cheese- 

 making with too many details in the way of ex- 

 planations, precautions, etc., many of these points 

 are discussed with fullness in later portions of the 

 book, appropriate references being given in part 



