The Science and Practice of Cheese-Making: A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties (Classic Reprint) - Softcover

Inhaltsangabe

Learn how milk composition shapes cheese yield, cost, and profit for dairymen.

This practical guide explains why fat levels matter and how milk can be paid for cheese-making. Milk quality and economics are shown side by side, with real-world guidance on measuring yield and valuing cheese solids. The book discusses practical payment methods that reward flavor, texture, and efficiency, helping dairy operations make smarter, fairer decisions.

• How fat percentage in milk influences cheese yield and production costs
• Different payment approaches that link milk price to cheese yield and solids
• Practical testing and management ideas to improve milk quality and profitability
• Historical and industry context for evaluating milk value in cheese-making

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