Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . Fig. 1.—The yield of cheese is closely related to the fat test of the milk used. CHEESE MAKING A Book for Practical Cheesemakers, FactoryPatrons, Agricultural Collegesand Dairy Schools BY J. L. SAMMIS, Ph. D., ASSOCIATE PROFESSOR OF DAIRY HUSBANDRY, UNIVERSITY OF WISCONSIN Sixth Edition of Deckers Cheesemaking, Entirely Rewritten ILLUSTRATED MADISON, WIS. MENDOTA BOOK COMPANY I91K 6^ COPYRIGHT, 1900, BY J. W. DECKER COPYRIGHT, 1909, MENDOTA BOOK COMPANY COPYRIGHT, 1918, BY J. L. SAMMIS
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . Fig. 1.—The yield of cheese is closely related to the fat test of the milk used. CHEESE MAKING A Book for Practical Cheesemakers, FactoryPatrons, Agricultural Collegesand Dairy Schools BY J. L. SAMMIS, Ph. D., ASSOCIATE PROFESSOR OF DAIRY HUSBANDRY, UNIVERSITY OF WISCONSIN Sixth Edition of Deckers Cheesemaking, Entirely Rewritten ILLUSTRATED MADISON, WIS. MENDOTA BOOK COMPANY I91K 6^ COPYRIGHT, 1900, BY J. W. DECKER COPYRIGHT, 1909, MENDOTA BOOK COMPANY COPYRIGHT, 1918, BY J. L. SAMMIS Cantwell Printing Companymadison, wis. FEB -3 1019 PREFACE. Deckers Cheesemaking was published in 1893 for the use of studentsin the first American Dairy School, which had been established in 1891at the Wisconsin College of Agriculture. The distinguished success ofthe book both in the English language and in a French translation byEmile Castele for French-Canadian cheesemakers, is a lasting tributeto the memory of its original author. Covering only cheddar cheesemaking in the first edition,cheesemakingbook00samm
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Keywords: ., bookcentury1900, bookdecade1910, bookidcheesem, booksubjectcheese
