The Book of Cheese 



By CHARLES THOM 



Mycologist in charge of Microbiological Laboratory, Bureau of 



Chemistry, United States Department of Agriculture ; formerly 



Investigator in Cheese at Connecticut Agricultural College 



AND 



WALTER W. FISK 



Assistant Professor of Dairy Industry, New York State 

 College of Agriculture at Cornell University 



Cloth, I2f}W, $l.QO. 



An exposition of the processes of making and han- 

 dling a series of important varieties of cheese. The 

 kinds considered are those made commercially in Amer- 

 ica or widely met in the trade here. The relation of 

 cheese to milk and to its production and composition 

 has been presented in so far as required for this purpose. 



After a general statement on cheese, the authors con- 

 sider the following subjects : The milk in its relation to 

 cheese ; Coagulating materials ; Lactic starters ; Curd 

 making ; Classification of cheese ; Cheese with sour milk 

 flavor ; Soft cheeses ripened by mold ; Soft cheeses 

 ripened by bacteria ; Semi-hard cheeses ; The hard 

 cheeses; Cheddar cheese making; Composition and 

 yield of cheddar cheese ; Cheddar cheese ripening ; 

 The Swiss and Italian groups ; Miscellaneous varieties 

 and by-products ; Cheese factory construction, equip- 

 ment, organization ; History and development of the 

 cheese industry in America ; Testing ; Marketing ; 

 Cheese in the household. 



THE MACMILLAN COMPANY 



Publishers 64-66 Fifth Avenue New York 



