Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese / by Henry H. Wing.

  • Henry H. Wing
Date:
1913
Catalogue details

Licence: In copyright

Credit: Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese / by Henry H. Wing. Source: Wellcome Collection.

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    CHAPTER XIII Milk for Cheese Making Theory of cheese making—Quality of milk for cheese making— Loss of fat—Cooling—Aeration—Ripening—Rennet tests— Degree of ripeness necessary—Starters—Rennet—Removal of whey. Pages 233-250 CHAPTER XIV Cheddar Cheese Making Setting—Cutting — Heating — Cheddaring — Grinding— Salting— Curing—Difficulties likely to occur in cheddar cheese mak- ing—Qualities of cheese. Pages 251-268 CHAPTER XV Other Varieties of Cheese Home-trade or stirred-curd cheese—Sage cheese—Young Amer- ica— Picnics — Pineapple — Truckle —American Neufchatel — Philadelphia cream cheese—I.imburger—Imitation Swiss— Prepared cheese—English cheese—Stilton—Cheshire—Lanca- shire — Derbyshire — Leicestershire — Wensleydale — Gorgon- zola—Emmenthaler or Swiss—Edam—Gouda—Roquefort^^ Brie—Camembert—D’Isigny—Pont L’Eveque—Port du Salut —Parmesan. Pages 269-298 CHAPTER XVI Ice Cream Relation to dairy practice—Classification—Quality of cream— Sugar—Flavors—Fillers—Freezing and packing—Transferring —Freezers—Reci pcs—Scoring. Pages 299-314 CHAPTER XVII Other and By-Products of the Dairy Skimmed milk, buttermilk and whey—Condensed milk—Dried casein—Milk sugar—Dutch cheese—Whey cheese—Cheese f ood—Koum i ss—Kephi r—Wh ey n. Pages 315-325
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