The Book of Cheese

CHAPTER II

THE MILK IN ITS RELATION TO CHEESE 5-28

Factors affecting the quality, 6; Chemical composition, 7; Factors causing variation in composition, 8; Milk constituents, 9; Water, 10; Fat, 11; Casein, 12; Milk-sugar, 13; Albumin, 14; Ash, 15; Enzymes, 16; The flavor of feeds eaten by the cow, 17; Absorption of odors, 18; Effect of condition of the cow, 19; Bacteria in the milk, 20; Groups of bacteria in milk, 21; Acid fermentation of milk, 22; Bacterium lactis-acidi group, 23; Colon-aërogenes group, 24; Acid peptonizing group, 25; Bacillus bulgaricus group, 26; Acid cocci or weak acid-producers, 27; Peptonizing organisms, 28; Inert types, 29; Alkali-producing bacteria, 30; Butyric fermenting types, 31; Molds and yeasts, 32; Bacterial contamination of milk, 33; Germicidal effect of milk, 34; Sources and control of bacteria in milk, 35; The cow, 36; Stable air, 37; The milker, 38; Utensils, 39; The factory, 40; The control of bacteria, 41; Fermentation test, 42; The sediment test, 43.

CHAPTER III

COAGULATING MATERIALS 29-40

Ferments, 44; Nature of rennet, 45; Preparation of rennet extract, 46; Pepsin, 47; Chemistry of curdling, 48; Use of acid, 49; Robertson's theory, 50; Rennet curd, 51; Hammarsten's theory, 52; Duclaux theory, 53; Bang's theory, 54; Bosworth's theory, 55.

CHAPTER IV

LACTIC STARTERS 41-54

Acidifying organisms, 56; Starter, 57; Natural starter, 58; Commercial starter or pure cultures, 59; Manufacturer's directions, 60; Selecting milk, 61; Pasteurization, 62; Containers, 63; Adding cultures, 64; Cleanliness, 65; "Mother" starter or startoline, 66; Examining starter, 67; Second day's propagation, 68; Preparations of larger amount of starter, 69; Amount of mother starter to use, 70; Qualities, 71; How to carry the mother starter, 72; Starter score-cards, 73; Use of starter, 74; The amount of starter to use, 75; Starter lot-card, 76.

CHAPTER V

CURD-MAKING 55-80

The composition of the milk, 77; Cheese color, 78; The acidity factor, 79; Acidity of milk when received, 80; The acid test, 81; Rennet tests, 82; Marschall rennet test, 83; Comparison of acid and rennet test, 84; Control of acid, 85; Acidity and rennet action, 86; Acidity and expulsion of the whey, 87; Acidity in relation to cheese flavor, 88; Acidity in relation to body and texture of cheese, 89; Acidity in relation to cheese color, 90; Control of moisture, 91; Relation of moisture to manufacture and quality, 92; Relation of moisture to acidity, 93; Setting temperature, 94; Strength of coagulating materials, 95; Amount of coagulating materials to use, 96; Method of adding rennet, 97; The curdling period, 98; Cutting or breaking the curd, 99; Curd knives, 100; Heating or "cooking," 101; Draining, 102; Application to cheese, 103.

CHAPTER VI

CLASSIFICATION 81-88

Basis of classification, 104; Processed cheeses, 105; Whey cheeses, 106; Soft and hard cheeses, 107; Relation of moisture to classes, 108; Relation of heat to classes, 109.

CHAPTER VII

CHEESES WITH SOUR-MILK FLAVOR 89-110

Skim series, 110; Cottage cheese, 111; Household practice, 112; Factory practice, 113; Buttermilk cheese, 114; Neufchâtel group, 115; Domestic or American Neufchâtel cheeses, 116; The factory, 117; Cans, 118; Draining racks, 119; Cloths, 120; Molding machinery, 121; Milk for Neufchâtel, 122; Starter, 123; Renneting or setting, 124; Draining, 125; Cooling Neufchâtel, 126; Pressing, 127; Working and salting Neufchâtel, 128; Storage, 129; Molding, 130; Skimmed-milk Neufchâtel, 131; Baker's cheese, 132; Domestic Neufchâtel, 133; Partially skim Neufchâtel, 134; Cream cheese, 135; Neufchâtel specialties, 136; Gervais, 137; European forms occasionally imported, 138.

CHAPTER VIII

SOFT CHEESES RIPENED BY MOLD 111-133

Hand cheese and its allies, 139; Pennsylvania pot cheese, 140; Appetitost (Appetite cheese), 141; Ripened Neufchâtel, French process, 142; The Camembert group, 143; Camembert cheese, 144; Description of Camembert, 145; Conditions of making and ripening, 146; Outline of making process, 147; Acidity, 148; Ripening the cheese, 149; Composition, 150; Factory, 151; Economic factors, 152; French Brie, 153; Coulommiers, 154.

CHAPTER IX

SOFT CHEESES RIPENED BY BACTERIA 134-148

The Isigny group, 155; Raffiné, 156; Liederkranz cheese, 157; Limburger cheese, 158; The milk, 159; Making the cheese, 160; Draining and salting, 161; Ripening, 162; Marketing and qualities of Limburger, 163; Yield and composition of Limburger, 164; Münster cheese, 165.

CHAPTER X

SEMI-HARD CHEESES 149-171

The green mold group, 166; Roquefort cheese, 167; Cow's milk or Façons Roquefort, 168; Outline of making Roquefort, 169; Ripening of Roquefort, 170; Gorgonzola, 171; Stilton cheese, 172; Gex, 173; Bacterially-ripened series, 174; Brick cheese, 175; Making of brick cheese, 176; Ripening brick cheese, 177; Qualities of brick cheese, 178; Composition and yield, 179; Port du Salut cheese, 180.

CHAPTER XI

THE HARD CHEESES 172-183

The Danish group, 181; The Dutch group, 182; Edam cheese, 183; Method of manufacture, 184; Salting and curing Edam, 185; Equipment for making Edam cheese, 186; Qualities and yield of Edam cheese, 187; Gouda cheese, 188; Method of manufacture, 189; Equipment for Gouda cheese, 190; Composition and yield, 191.

CHAPTER XII

CHEDDAR CHEESE-MAKING 184-221

The lot-card, 192; The milk, 193; Ripening the milk, 194; Setting or coagulating, 195; Cutting, 196; Heating or "cooking" the curd, 197; Removing the whey, 198; Hot-iron test, 199; Firmness of the curd, 200; Gathering the curd together, 201; Matting or cheddaring, 202; Milling the curd, 203; Salting, 204; Hooping the curd, 205; Pressing the curd, 206; Dressing the cheese, 207; Handling over-ripe and gassy milk, 208; Qualities of Cheddar cheese, 209.

CHAPTER XIII

COMPOSITION AND YIELD OF CHEDDAR CHEESE 222-246

Composition of milk, whey and cheese, 210; Relations of fat to casein in normal milk, 211; Influence of fat in milk on yield of cheese, 212; Fat loss in cheese-making, 213; Effect of bacterial-content of milk on yield of cheese, 214; Factors affecting the moisture-content of Cheddar, 215; Variations of the Cheddar process, 216; Cheddar-type cheese from pasteurized milk, 217; Club cheese, 218; The stirred-curd or granular process, 219; California Jack cheese, 220; The washed-curd process, 221; English dairy cheese, 222; Pineapple cheese, 223; Leyden, 224; Cheddar cheese with pimientos, 225; Sage cheese, 226; Skimmed-milk cheese, 227; Full skimmed-milk Cheddar cheese, 228; Half skimmed-milk Cheddar cheese, 229; Yield and qualities of skimmed-milk Cheddar cheese, 230.

CHAPTER XIV

CHEDDAR CHEESE RIPENING 247-275

Fat, 231; Milk-sugar, 232; The salts, 233; Gases, 234; Casein or proteins, 235; Causes of ripening changes, 236; Action of the rennet extract, 237; The action of the bacteria, 238; Conditions affecting the rate of cheese ripening, 239; The length of time, 240; The temperature of the curing-room, 241; Moisture-content of the cheese, 242; The size of the cheese, 243; The amount of salt used, 244; The amount of rennet extract, 245; The influence of acid, 246; Care of the cheese in the curing-room, 247; Evaporation of moisture from the cheese during ripening, 248; Paraffining, 249; Shipping, 250. Defects in Cheddar cheese: Defects in flavor, 251; Feedy flavors, 252; Acid flavors, 253; Sweet or fruity flavors, 254; Defects in body and texture, 255; Loose or open texture, 256; Dry body, 257; Gassy textured cheese, 258; Acidy, pasty or soft body and texture, 259; Defects in color, 260; Defects in finish, 261. Cheddar cheese judging: Securing the sample, 262; How to determine quality, 263; Causes of variations in score, 264; The score-card, 265.

CHAPTER XV

THE SWISS AND ITALIAN GROUPS 276-292

Swiss cheese: The Swiss factory, 266; The milk, 267; Rennet extract, 268; Starter, 269; The making process, 270; Curing Swiss, 271; Block Swiss, 272; Shipment, 273; Qualities of Swiss cheese, 274; Composition and yield, 275; The Italian group: Parmesan, 276; Regianito, 277.

CHAPTER XVI

MISCELLANEOUS VARIETIES AND BY-PRODUCTS 293-296

Caciocavallo, 278; Sap sago, 279; Albumin cheese, 280; Mysost, Norwegian whey cheese, 281; Whey butter, 282.

CHAPTER XVII

CHEESE FACTORY CONSTRUCTION, EQUIPMENT, ORGANIZATION 297-310

Locating the site, 283; The building, 284; Heating plant, 285; Curing-rooms, 286; Light, 287; Ventilation, 288; Boiler-room, 289; whey tanks, 290; Store-room, 291; The floors, 292; Arrangement of machinery and rooms, 293; Arrangements for cleanliness, 294; Equipment and supplies list, 295; Factory organization, 296.

CHAPTER XVIII

HISTORY AND DEVELOPMENT OF THE CHEESE INDUSTRY IN AMERICA 311-326

The factory system, 297; Introduction of factory system in Canada, 298; Introduction of cheddaring, 299; Introduction of Swiss and Limburger, 300; Number and distribution of cheese factories, 301; Total production of cheese in the United States, 302; Rank of the leading cheese-producing states, 303; Exportation and importation of cheese by the United States, 304; Average yearly price of cheese, 305; Canadian cheese statistics, 306; Introduction of cheese-making into new regions, 307.

CHAPTER XIX

TESTING 327-342

The fat test, 308; Sampling the milk, 309; Adding the acid, 310; Centrifuging, 311; Reading the test, 312; testing whey for fat, 313; testing cheese for fat, 314; Reading the test, 315; The Hart casein test, 316; Solids in the milk, 317; the lactometer, 318; Calculating the solids not fat in the milk, 319; Testing cheese for moisture, 320.

CHAPTER XX

MARKETING 343-361

Buying milk, 321; Cheese yield basis of buying milk, 322; Fat basis for payment of milk, 323; Weight basis or pooling method for payment of milk, 324; Fat-plus-two method for payment of milk, 325; Comparison of methods, 326; Laws governing the production and sale of milk, 327; Marketing of cheese, 328; Mercantile exchanges, 329; Marketing perishable varieties, 330; Distribution of price, 331; Standards, 332; Laws relating to cheese marketing, 333.

CHAPTER XXI

CHEESE IN THE HOUSEHOLD 362-381

Food value of cheese, 334; Digestibility of cheese, 335; Cheese flavor, 336; Relation to health, 337; Cheese poisoning, 338; Proper place in the diet, 339; Care of cheese, 340; Food value and price, 341; Methods and recipes for using cheese, 342.

Continue reading The Book of Cheese free in the Wunder reader →