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| 001 | 43323 | ||
| 003 | UtSlPG | ||
| 005 | 20260610134007.0 | ||
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| 008 | 260607r2013||||utu|||||o|||||||||||||| d | ||
| 010 | _a12015253 | ||
| 040 | _aUtSlPG | ||
| 041 | 7 |
_aen _2iso639-1 |
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| 050 | 4 | _aSF | |
| 100 | 1 |
_aCurtis, T. D. _q(Thomas Day) |
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| 245 | 1 | 0 | _aHints on cheese-making, for the dairyman, the factoryman, and the manufacturer |
| 264 | 1 |
_aSalt Lake City, UT : _bProject Gutenberg, _c2013 |
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| 300 |
_a1 online resource : _bmultiple file formats |
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_atext _btxt _2rdacontent |
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_acomputer _bc _2rdamedia |
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_aonline resource _bcr _2rdacarrier |
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| 500 | _aRelease date is 2013-07-27 | ||
| 508 | _aProduced by Mark C. Orton, Martin Pettit and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) | ||
| 520 | _a"Hints on Cheese-Making" by T. D. Curtis is a practical guide on the art of cheese production, written in the late 19th century. The book serves as a comprehensive resource for dairymen, factory men, and manufacturers involved in the cheese-making process, offering insights into methods, techniques, and equipment used in the industry. It aims to educate readers on various aspects of cheese-making, encouraging both beginners and experienced practitioners to refine their practices and contribute to the advancement of the craft. The opening of "Hints on Cheese-Making" introduces readers to the author's purpose of providing practical insights based on his articles previously published in local newspapers. Curtis emphasizes the importance of cleanliness and the proper handling of milk, laying out foundational practices for the construction of cheese factories alongside practical advice on milk production and quality. He asserts the need for advancement in cheese-making techniques, stating that new entrants to the field should be encouraged to innovate while respecting traditional methods. His intention is to create a valuable resource that promotes both independent thought and a commitment to excellence in cheese production. (This is an automatically generated summary.) | ||
| 534 | _nOriginal publication data not identified | ||
| 653 | _aCheese | ||
| 856 | 4 | 0 | _uhttps://www.gutenberg.org/ebooks/43323 |
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_c84162 _d84162 |
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