Cheese and Butter

Cheese and Butter Cheese and Butter Sample PDF Download
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Publisher: Agrobios Publications
ISBN: 8177541269
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About this eBook

Preface This book is not intended to be a technological treatise on the manufacture of cheese, whether on the true cheesemaking farms or in the creameries. Farmhouse cheesemaking has become an industrialized craft, and is decreasingly individual as economic pressure necessitates the centralization of plant and labour. Creamery manufacture, with its bulk handling and standardized methods, is an industrial branch of dairying. Modern methods of manufacture are so much involved with chemistry, microbiology and mechanization, that specific text books would be required to deal with any one part of the process. No attempt is therefore made to discuss the commercial methods of milk product, or byproduct, manufacturing processes. The book is essentially for the ordinary dairy farmer, the farmer s wife, and the housewife, or for any person in town or country who may be interested. It deals with the economical use of the smaller amount of milk, either that which is unsold surplus from the farm, or purchased especially for purposes of home manufacture. It considers the subject from the craftsman s point of view, but allows for those modern innovations which can be helpful without unduly complicating the processes. It cannot hope to cover the methods of manufacturing the orthodox types of hard-pressed cheese, such as large Cheddar and Cheshire. These are not suitable for small scale work, as they require a big gallonage of milk, and much more equipment than can be considered here. It describes a few types of semi-hard and soft cheeses, and some of the acid-curd
varieties. All these can be made from small, fluctuating amounts of milk, up to ten gallons in quantity. They do not require expensive outlay on apparatus, and can be made in the farmhouse, or home, where no routine cheese-making equipment is available. It is hoped to show that with reasonable precautions, and by intelligent modifications, no great expense need be involved. Milk, which might otherwise be wasted, or fed to stock on the farm, can be used instead to provide food for the household, or be available as products for sale. The householder who does not live on, have access to, a farm, may consider it worth while to buy some extra milk for manufacturing purposes, but this is rather more expensive. The basic principles concerned with cheese manufacture, and the methods applied to the types of cheese concerned, are dealt with separately. This makes it easier to interpret the specific details of the cheese recipes, which follow the general descriptions. The term cheese recipe is itself a misleading one, because too many factors are involved to guarantee any positive result. Everyone knows that a cookery recipe is not infallible, because of variations in the mixing, baking and individual handling. Most of these cooking ingredients are