"Hand-book on Cheese Making" by George E. Newell is a practical guide to the art of cheese manufacturing written in the late 19th century. This manual focuses on the methods and techniques used in cheese production, with a particular emphasis on American cheese quality and the competitive landscape within the dairy industry. Newell aims to provide insights for makers, dealers, and consumers alike, addressing the importance of maintaining high standards in cheese manufacturing. At the start of the treatise, the author lays the groundwork by acknowledging the introduction of the Cheddar system in America and the challenges posed by Canadian cheese competition. He discusses the essential aspects of factory building and design, emphasizing cleanliness and practicality. Furthermore, Newell provides a historical context, recounting the early development of the cheese factory system in America around 1853, while sharing detailed descriptions of the necessary utensils for production. He addresses the importance of maintaining milk quality and the cheese-making process from the initial stages of milk coagulation to the final curing, presenting this information as a blend of experience and practical guidance for both new and seasoned cheese makers. (This is an automatically generated summary.)
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