02258cam a22003253u 4500 40318 UtSlPG 20260610133925.0 m cr n 260607r2012||||utu|||||o|||||||||||||| d 18014223 UtSlPG en iso639-1 SF Thom, Charles, 1872-1956 The book of cheese Salt Lake City, UT : Project Gutenberg, 2012 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2012-07-25 E-text prepared by Susan Carr, Turgut Dincer, Charlene Taylor, and the Online Distributed Proofreading Team (http://www.pgdp.net) from page images generously made available by Internet Archive (http://archive.org) "The Book of Cheese" by Charles Thom and W. W. Fisk is an educational text focused on the science and art of cheese-making, written in the early 20th century. The book serves as a comprehensive guide, exploring the various processes involved in making and handling important varieties of cheese, particularly those commercially made in America. It likely caters to students in agricultural and dairy science, as well as practitioners in the cheese-making industry. The opening of the work introduces the multifaceted nature of cheese, emphasizing its journey from a household staple to a sophisticated industrial product. It outlines the evolution of cheese-making as both an art and a science, highlighting the significant changes brought about by technological advancements and the development of agricultural education. Additionally, the text hints at historical origins, the chemical composition of milk necessary for cheese production, and the complexities involved in ensuring a successful cheese-making process, setting the stage for a detailed exploration of the subject in the following chapters. (This is an automatically generated summary.) Original publication data not identified Cheese Fisk, W. W. (Walter Warner), 1888-1979 https://www.gutenberg.org/ebooks/40318 81157 81157