This edition had all images removed.
LoC No.: 18014223
Title: The Book of Cheese
Note: Reading ease score: 72.5 (7th grade). Fairly easy to read.
Credits: 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)
Summary: "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.)
Author: Thom, Charles, 1872-1956
Author: Fisk, W. W. (Walter Warner), 1888-
EBook No.: 40318
Published: Jul 25, 2012
Downloads: 100
Language: English
Subject: Cheese
LoCC: Agriculture: Animal culture
Category: Text
Rights: Public domain in the USA.
This edition has images.
LoC No.: 18014223
Title: The Book of Cheese
Note: Reading ease score: 72.5 (7th grade). Fairly easy to read.
Credits: 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)
Summary: "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.)
Author: Thom, Charles, 1872-1956
Author: Fisk, W. W. (Walter Warner), 1888-
EBook No.: 40318
Published: Jul 25, 2012
Downloads: 100
Language: English
Subject: Cheese
LoCC: Agriculture: Animal culture
Category: Text
Rights: Public domain in the USA.