The book of cheese

A practical manual explains the principles and practices of producing and handling a range of commercial cheeses, beginning with milk composition and factors affecting quality, microbial activity, and sanitation. It treats coagulation and rennet chemistry, lactic starters and curd-making procedures, and offers classification and production details for major varieties. Factory layout, milk testing, pasteurization, equipment, and marketing are discussed alongside troubleshooting and tests. The presentation aims to guide students, beginners, and domestic-science teachers toward understanding and improving cheese manufacture.