The Use of Bacillus Bulgaricus in Starters for Making Swiss or Emmental Cheese (Classic Reprint) - Softcover

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Excerpt from The Use of Bacillus Bulgaricus in Starters for Making Swiss or Emmental Cheese

In the absence of exact knowledge it was natural that'erroneous theories should become prevalent in regard to the feeding of the cows, the care of the milk, and the handling of the cheese; but as they were based on practical experience it has not been found advisable to set them aside without investigation. Apparently very unimportant changes made in handling the cheese were found to result in great changes in the quality of the finished product, and although changes in methods are necessary in order to produce the best quality of cheese, it is unwise to advise the cheesemaker to change his methods without substantial proof of the Value of the change.

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