Hints on cheese-making, for the dairyman, the factoryman, and the manufacturer

A practical handbook presenting step-by-step guidance on building and equipping cheese factories, producing and handling milk, and controlling composition, taints, and temperature. It explains materials and layouts for vats, presses, sinks, and scales; describes rennets and their preparation; and details setting, cutting, heating, acid development, dipping, salting, and curing techniques, including greasing and methods for preventing skips. It addresses special problems such as tainted milk and offers variations like the Cheddar process, while emphasizing careful observation, experimentation, and adaptation of practices to local conditions.