Contents: Ch.1. A brief history of cheese -- Ch.2. Importance of cheese as a food -- Ch.3. Cheese varieties -- Ch.4. Introduction to cheesemaking -- Ch.5. Milk as a raw material for cheesemaking -- Ch.6. Bacteriology in relation to cheesemaking -- Ch.7. Test for acidity and chemical analysis in prcess control -- Ch.8. Additives used in cheese milks -- Ch.9. Starter cultures -- Ch.10. Preparation of cheese milks -- Ch.11. Coagulants and precipitants -- Ch.12. Cheesemaking operations -- Ch.13. Cheese manufacture -- Ch.14. Mechanization of cheesemaking -- Ch.15. Cheese maturation -- Ch.16. Cheese faults and cheese grading -- Ch.17. Membrane filtration of milk whey -- Ch.18. Cheese whey and its uses. -- Ch.19. Selected cheese recipes
