Cheese and Cheese-Making, Butter and Milk: With Special Reference to Continental Fancy Cheeses (Classic Reprint)

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9781440094958: Cheese and Cheese-Making, Butter and Milk: With Special Reference to Continental Fancy Cheeses (Classic Reprint)
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CI-IEESE AND CHEESE-MAI(ING CHAPTER I THE PRINCIPLES OF CHEESE-MAKING PROFESSOR HENRY, of the Wisconsin Agricultural College, recently stated that the loss of the American cheese trade with Great • Britain vas owing to the fact that his countrymen did not lnake the best article, and that in many cases imitation cheese ,vas produced fot the sake of a possible temporary profit, but to the ultimate loss of all concerned. iVhatever tnay be the immediate gain effected by the addition of foreign fat to milk, or by the renloval of a portion of the cream it contains, the permanent value of the cheese industry to the producer is maintained only by the manufacture of the best, and of its production in the largest possible quantity. To obtain both quantity and quality B

Table of Contents

1 THE PRINCIPLES OF CHEESE-MAKING 1; By James Long; II THE TRADE IN FOREIGN CHEESE 12; By James Lor{;; Ill SOFT CHEESE MANUFACTURE 23; By James Long; [v GORGONZOLA, AND THE VARIETIES OF; BLUE OR MOULDED CHEESE ••• 37; By James Long; v OTHER VARIETJES OF FANCY CHEESE; ADAPTED FOR MANUFACTURE IN; ENGLAND; By James Long; VI ON THE BEST l·lETHODS OF MANUFACTURING; CHEDDAR CHEESE ••• 66; By John Benson; VH ON THE DEST METHODS OF MANUFACTURJNG; STILTON CHEESE 'ff 80; By John Benson; VIII CONTENTS; CIiAP I'AC;I!;; VIII: ON THE BEST METHODS OF lIANUFACTURING; CHESHIRE CHEESE 94; By John Benson; IX ON THE· BEST METHODS OF MANUFACTURING; WENSLEYDALE CHEESE 104; By John Benson; X THE MILK INDUSTRY lIS; By James Long; XI' THE PRINCIPLES Ol4" DUTTER-MAKING • 127; By James Long; XlI CREAMERIES AND FACTORIES; By James Long

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Forgotten Books is a publisher of historical writings, such as: Philosophy, Classics, Science, Religion, History, Folklore and Mythology.

Forgotten Books' Classic Reprint Series utilizes the latest technology to regenerate facsimiles of

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James Long
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ISBN 10 : 1440094950 ISBN 13 : 9781440094958
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Description du livre Forgotten Books, United States, 2015. Paperback. État : New. 228 x 152 mm. Language: English . Brand New Book ***** Print on Demand *****.Excerpt from Cheese and Cheese-Making, Butter and Milk: With Special Reference to Continental Fancy Cheeses Professor Henry, of the Wisconsin Agricultural College, recently stated that the loss of the American cheese trade with Great Britain was owing to the fact that his country men did not make the best article, and that in many cases imitation cheese was produced for the sake of a possible temporary profit, but to the ultimate loss of all concerned. Whatever may be the immediate gain effected by the addition of foreign fat to milk, or by the removal of a portion of the cream it contains, the permanent value of the cheese industry to the producer is maintained only by the manufacture of the best, and of its production in the largest possible quantity. To obtain both quantity and quality. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. N° de réf. du libraire APC9781440094958

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Description du livre Forgotten Books, 2015. PAP. État : New. New Book. Shipped from US within 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. N° de réf. du libraire IQ-9781440094958

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James Long
Edité par Forgotten Books, United States (2015)
ISBN 10 : 1440094950 ISBN 13 : 9781440094958
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Description du livre Forgotten Books, United States, 2015. Paperback. État : New. 228 x 152 mm. Language: English . Brand New Book ***** Print on Demand *****. Excerpt from Cheese and Cheese-Making, Butter and Milk: With Special Reference to Continental Fancy Cheeses Professor Henry, of the Wisconsin Agricultural College, recently stated that the loss of the American cheese trade with Great Britain was owing to the fact that his country men did not make the best article, and that in many cases imitation cheese was produced for the sake of a possible temporary profit, but to the ultimate loss of all concerned. Whatever may be the immediate gain effected by the addition of foreign fat to milk, or by the removal of a portion of the cream it contains, the permanent value of the cheese industry to the producer is maintained only by the manufacture of the best, and of its production in the largest possible quantity. To obtain both quantity and quality. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. N° de réf. du libraire APC9781440094958

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Description du livre Forgotten Books. Paperback. État : New. Paperback. 164 pages. Dimensions: 9.0in. x 6.0in. x 0.6in.CI-IEESE AND CHEESE-MAI(ING CHAPTER I THE PRINCIPLES OF CHEESE-MAKING PROFESSOR HENRY, of the Wisconsin Agricultural College, recently stated that the loss of the American cheese trade with Great Britain vas owing to the fact that his countrymen did not lnake the best article, and that in many cases imitation cheese , vas produced fot the sake of a possible temporary profit, but to the ultimate loss of all concerned. iVhatever tnay be the immediate gain effected by the addition of foreign fat to milk, or by the renloval of a portion of the cream it contains, the permanent value of the cheese industry to the producer is maintained only by the manufacture of the best, and of its production in the largest possible quantity. To obtain both quantity and quality B Table of Contents 1 THE PRINCIPLES OF CHEESE-MAKING 1; By James Long; II THE TRADE IN FOREIGN CHEESE 12; By James Lor;; Ill SOFT CHEESE MANUFACTURE 23; By James Long; v GORGONZOLA, AND THE VARIETIES OF; BLUE OR MOULDED CHEESE 37; By James Long; v OTHER VARIETJES OF FANCY CHEESE; ADAPTED FOR MANUFACTURE IN; ENGLAND; By James Long; VI ON THE BEST llETHODS OF MANUFACTURING; CHEDDAR CHEESE 66; By John Benson; VH ON THE DEST METHODS OF MANUFACTURJNG; STILTON CHEESE ff 80; By John Benson; VIII CONTENTS; CIiAP IAC;I!;; VIII: ON THE BEST METHODS OF lIANUFACTURING; CHESHIRE CHEESE 94; By John Benson; IX ON THE BEST METHODS OF MANUFACTURING; WENSLEYDALE CHEESE 104; By John Benson; X THE MILK INDUSTRY lIS; By James Long; XI THE PRINCIPLES Ol4 DUTTER-MAKING 127; By James Long; XlI CREAMERIES AND FACTORIES; By James LongAbout the Publisher Forgotten Books is a publisher of historical writings, such as: Philosophy, Classics, Science, Religion, History, Folklore and Mythology. Forgotten Books Classic Reprint Series utilizes the latest technology to regenerate facsimiles of This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. N° de réf. du libraire 9781440094958

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Long, James
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Description du livre Forgotten Books, 2016. Paperback. État : New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. N° de réf. du libraire ria9781440094958_lsuk

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