PREFACE 



This book has been prepared to supply a need 

 definitely expressed by dairy teachers, dairy stu- 

 dents and cheese-makers. To meet the require- 

 ments of to-day, a book on cheese-making must be 

 something more than a mere description, in a 

 recipe-like form, of certain operations to be per- 

 formed; it must also make prominent the reasons 

 for each step in every operation and present as 

 clearly as possible the facts and principles under- 

 lying the methods ; in other words, it must present 

 the science as well as the practice of cheese-making. 



Knowledge of cheese-making, as of any art, is 

 two-sided, practical and scientific. Practical knowl- 

 edge tells us what to do; scientific knowledge gives 

 us the reasons for what is done. Practice consists in 

 doing things ; science, in knowing things. Knowledge, 

 to be complete, must be both practical and scientific; 

 we must know not only what particular things to do 

 but why we do them. Just in proportion as the prac- 

 tical and the scientific sides of knowledge advance 

 together, does the practice become more nearly per- 

 fect. The more one knows, the more and better can 

 one do. 



The practice of cheese-making embraces a systematic 

 series of mechanical operations, which have been 

 gradually developed by experience and observation. 

 In its widest application, it includes (i) the produc- 

 tion and care of milk; (2) the conversion of milk 

 into cheese; and (3) the care of the manufactured 

 product until it is ready to be used as food. 



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