000			02837cam a22003373u 4500
001			69922
003			UtSlPG
005			20260610134622.0
006			m
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040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aSF
100	1		_aTwamley, J. _q(Josiah)
245	1	0	_aDairying exemplified, or, The business of cheese-making : _bLaid down from approved rules, collected from the most experienced dairy-women, of several counties. Digested under various heads. From a series of observations, during thirty years practice in the cheese trade. The second edition corrected and improved
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2023
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2023-02-01
508			_aCharlene Taylor, Krista Zaleski and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)
520			_a"Dairying Exemplified, or, The Business of Cheese-Making" by J. Twamley is a scientific publication written in the late 18th century. This work aims to provide detailed instructions and insights into the art of cheese-making, based on practical experience and observations accumulated over three decades. It discusses various methods, challenges, and improvements in dairying, particularly the process of producing high-quality cheese. The opening of the book begins with a preface that acknowledges the valuable contributions of experienced dairy-women and sets the stage for a comprehensive exploration of cheese-making techniques. Twamley highlights the notable variability in cheese quality, depending on the methods employed, and emphasizes the need for more structured guidance for dairy managers. He proposes that many common issues plaguing cheese production, such as inconsistencies in quality and taste, can be addressed through better practices and observations, ultimately benefiting both makers and consumers of cheese. Throughout this early section, Twamley outlines the critical factors to consider in cheesemaking, including the influence of milk temperature, the timing of curd collection, and the importance of using high-quality ingredients. (This is an automatically generated summary.)
534			_pOriginally published: _cUnited Kingdom: J. Sharp, 1787
653			_aCheese
653			_aCheese industry -- Great Britain -- 18th century
653			_aDairying -- Great Britain -- 18th century
856	4		_uhttps://archive.org/details/dairyingexemplif00twam/page/n7/mode/2up
856	4	0	_uhttps://www.gutenberg.org/ebooks/69922
999			_c110679 _d110679