Читать книгу Hand-Book on Cheese Making - George E. Newell - Страница 2

PREFACE.

GEO. E. NEWELL.

THE FACTORY BUILDING AND SITE .

Beginning of the Cheese Factory System in America .

Utensils Necessary to Stock a Factory .

MANUFACTURE OF CHEESE.

THE CURING ROOM .

CARE OF CHEESE .

EXPERIENCED HELP .

WHERE OUR CHEESE GOES TO .

MOISTURE IN CHEESE .

RULE FOR MAKING OUT DIVIDENDS .

THE WHEY VAT .

WHYS AND WHEREFORES .

POTENT MAXIMS FOR THE CHEESE MAKER .

CHEESE FOR THE BRITISH MARKET .

SKIMMED CHEESE .

FLOATING CURD .

BOXING CHEESE FOR MARKET .

THE HOT IRON TEST .

MILK .

SALT .

HOME-MADE CHEESE .

OCTOBER CHEESE .

A SIGNIFICANT REPORT .

PREPARED RENNET AND COLOR .

CHEESE THAT HUFF .

FACTORY UTENSILS .

TO CHEESE MAKERS .

Chr. Hansen's Rennet Extract

CHEESE COLOR .

CHR. HANSEN'S LABORATORY ,

CREAMERY, CHEESE FACTORY AND DAIRY

MACHINERY AND SUPPLIES .

D. H. ROE & CO. ,

CHICAGO, ILL. ,

Butter Cloth, Cheese Cloth, Cloth Circles ,

RENNETS ,

Send for Price List, and mention the "Hand-Book."

THE MICHIGAN DAIRYMAN .

50 CENTS PER YEAR IN ADVANCE .

Sample Copies sent Free .

Address the Publishers ,

E. A. STOWE & BRO. ,