"Handboek voor den kaasmaker in Nederland" by Pierre Jean Hollman is a comprehensive manual on cheese production, written in the late 19th century. This work serves as a practical guide for farmers and cheesemakers, focusing on enhancing the quality of cheese in the Netherlands. The book discusses the scientific principles behind cheese making, the properties of milk, and includes techniques for improving the production process. The opening of the manual sets the stage for a detailed exploration of the essential aspects of cheese production, emphasizing the importance of understanding the raw material—milk. Hollman outlines the composition of milk and potential factors that can affect its quality. He highlights common problems faced by cheesemakers, such as the reasons behind low market prices for certain cheeses, aiming to inform and guide readers towards achieving better results in their cheese making practices. The thoroughness and scientific approach promise a valuable resource for both seasoned professionals and those newly venturing into the field. (This is an automatically generated summary.)
These books are free to read. Each is in the public domain in the United States; check your own country's rules before you copy or share one.
