Hand-book on cheese makingFront matterReading editionChapter navigation29 reading sectionsGo to chapterChoose a chapter…Front matterACKNOWLEDGMENT.PREFACE.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.Beginning of this editionNext chapter →ACKNOWLEDGMENT.All chapters and sections (29)Opening pagesFront matterOther sectionsACKNOWLEDGMENT.PREFACE.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.——BY——◇Geo. E. Newell.◇PUBLISHED BY THE MICHIGAN DAIRYMAN, GRAND RAPIDS.◇ACKNOWLEDGMENT. →