Description: Octavo, iv, 225, [5] pages, publisher's original yellow cloth covered boards. Illustrated in black-and-white. A practical early twentieth-century manual of American cheesemaking, written for working cheesemakers, dairy factory patrons, agricultural colleges, and dairy schools. Published in Madison, Wisconsin in 1918, this volume represents the sixth edition of Decker’s earlier Cheesemaking, here entirely rewritten by J. L. Sammis, Associate Professor of Dairy Husbandry at the University of Wisconsin. The book reflects the increasing scientific and factory-based approach to dairy production in the early 1900s, covering milk quality, testing, starters, rennet, curd handling, cheddar and other cheese processes, equipment, curing, defects, sanitation, and factory management. With.
