120 Rare Old Books on Cheese Making artisan cheddar gouda brie feta blue rennet curds whey aging recipes dairy milk - Instant PDF Download

THE VINTAGE CHEESE & BUTTER-MAKING COLLECTION

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The Digital Library is proud to present this stunning virtual archive of 120 rare, vintage and hard-to-find books compiled together for the first time in one unique virtual library covering all aspects of CHEESE & BUTTER-MAKING.

Discover the history and processes involved in making all types of cheese – from fancy continental cheeses to old favorites, both from goat’s milk and cow’s milk. Learn the age-old art of creating tasty cheese and butter in the comfort of your own home, from selecting the right milk to best methods for curing and storing the finished product. Packed full of recipes, tips, techniques and advice, this huge collection is essential for anyone with an interest in making their own dairy produce.

Some of the books contained within this collection are extremely hard-to-find and will provide a valuable library of reference material. Overall, an absolute must for anyone with an interest in the history of cheese making and producing their own homemade cheese and butter. The full list of titles included speaks for itself….

This is a DIGITAL item! All of the books have been scanned in HQ and preserved forever in modern pdf format, easy to read on any laptop, computer, e-reader, tablet or even smartphone. This superb compilation of vintage books provides literally 1,000’s of pages of great content and fabulous photos / illustrations for the reader. You can also print any page you wish, or even books in their entirety.



Full List of Books Included:


A. B. C. in cheese-making; a short manual for farm cheese-makers in cheddar, gouda, Danish export (skim cheese) - J. H. Monrad (1902)

A.B.C. in butter making - for young creamery butter makers, creamery managers and private dairymen - J. H. Monrad (1910)

A comparison of the acid test and the rennet test for determining the condition of milk for the cheddar type of cheese - E. G. Hastings (1913)

A laboratory handbook for the analysis of milk, butter and cheese - J. R. Evans (1905)

A simplified short-time method for making cheddar cheese from pasteurized milk - H. E. Walter (1916)

A study of factors influencing the composition of butter - C. E. Lee (1909)

A study of the gases of emmental cheese - W. M. Clark (1912)

A Study of the Manufacture of Dairy Butter; Methods of Making Farm Butter - E. L. Anthony (1915)

A treatise on American butter factories and butter manufacture - X. A. Willard (1871)

A treatise on commercial starters in butter and cheese making - M. H. Meyer (1909)

A treatise on dairy management, with rules for ascertaining the value and produce of new milk to which are added directions for preparing butter - J. Williams (1845)

ABC butter making; a hand-book for the beginner - F. S. Burch (1888)

American cheese and cheese-making - H. Stewart (1889)

American dairying, a manual for butter and cheese makers - L. B. Arnold (1878)

Bacteriology of cheddar cheese - E. G. Hastings (1912)

Butter & butter-making - A. Voelcker (1889)

Butter and butter making, with the best methods for producing and marketing it - W. P. Hazard (1877)

Butter and cheese - C. W. Walker-Tisdale (1920)

Butter tests of Jerseys - C. Brown (1884)

Butter, its analysis and adulterations - O. Hehner (1877)

Buttermakers short course - W. J. McLaughlin (1917)

Butter-making - C. R. Valentine (1889)

Butter-making on the farm - T. Wiancko (1920)

Camembert cheese problems in the United States - C. Thom (1909)

Cheddar cheese making - J. W. Decker (1895)

Cheese and cheese-making, butter and milk, with special reference to continental fancy cheeses - J. Long (1913)

Cheese and its economical uses in the diet - C. F. Langworthy (1917)

Cheese makers' manual - D. M. Macpherson (1886)

Cheese making on the farm - H. E. Alvord (1903)

Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools - J. L. Sammis (1918)

Cheese making; Cheddar, Swiss, brick, Limburger, Edam, cottage - J. W. Decker (1905)

Cheese manual - H. W. Richardson (1889)

Cheese pests and their control - E. R. De Ong (1922)

Cheese; a short treatise on the manufacture of various kinds of domestic and foreign cheese - J. D. Frederiksen (1918)

Cheese-colouring - G. Whitley (1841)

Composition of market butter - C. E. Lee (1909)

Course in cheese making for movable schools of agriculture - L. L. Van Slyke (1906)

Creamery butter-making - J. Michels (1909)

Cultural studies of species of Penicillium - C. Thom (1910)

Dairying exemplified, or, The business of cheese-making - J. Twamley (1787)

Della fabbricazione dei formaggi - G. Gorini (1873)

Essais pour le lait, la crème, le beurre, le fromage, la crème glacée et les sous-produits du lait (1922)

Essay on Mr. W. H. Lynch's pamphlet entitled Scientific butter making - S. M. Barre (1884)

Factors influencing the change in flavor in storage butter - L. A. Rogers (1913)

Fancy cheese in America, from the milk of cows, sheep and goats - C. A. Publow (1910)

Fungi in cheese ripening - Camembert and Roquefort - C. Thom (1906)

Goat's-milk cheese - C. A. Phillips (1922)

Hand-book on cheese making - G. E. Newell (1889)

Hints on butter-making - H. M. Jenkins (1879)

Hints on cheese-making, for the dairyman, the factoryman, and the manufacturer - T. D. Curtis (1870)

How to make creamery butter on the farm - W. Mclaughlin (1914)

How to make the best butter - T. D. Curtis (1886)

How to select good cheese - H. E. Alvord (1896)

Investigations in the manufacture and curing of cheese - T. W. Issajeff (1907)

Investigations in the manufacture and storage of butter - C. E. Gray (1906)

Investigations in the manufacture and storage of butter - H. G. Van Pelt (1910)

Investigations in the manufacture and storage of butter - L. A. Rogers (1906)

Making American Cheddar cheese of uniformly good quality from pasteurized milk - H. R. Lochry (1921)

Making American cheese on the farm - C. M. Gere (1921)

Making American cheese on the farm for home consumption - H. L. Wilson (1922)

Making and using cottage cheese in the home - K. J. Matheson (1921)

Making cheddar and process cheese - United States. Department of Agriculture (1921)

Manufacture of cows'-milk Roquefort cheese - K. J. Matheson (1921)

Manufacture of Roquefort type cheese from goat's milk - S. A. Hall (1922)

Marketing creamery butter - R. C. Potts (1917)

Methods and results of paraffining cheese - C. F. Doane (1911)

Methods of Making Some of the Soft Cheeses - W. W. Fisk (1915)

Methods used in the examination of milk and dairy products - C. Barthel (1910)

Milk and butter tests - G. E. Morrow (1890)

Milk and its products, a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese - H. H. Wing (1919)

Milk-analysis, A practical treatise on the examination of milk and its derivatives, cream, butter, and cheese - J. A. Wanklyn (1874)

Modern butter making and dairy arithmetic - M. H. Meyer (1910)

Neufchâtel and cream cheese, farm manufacture and use - K. J. Matheson (1918)

Official history of the Cornwall Cheese and Butter Board - H. M. Stiles (1919)

On the composition of Dutch butter - J. Ryn (1902)

Pasteurization as a factor in making butter from cream skimmed on the farm - C. E. Lee (1909)

Phosphorus in butter - J. T. Cusick (1920)

Poisonous cheese - V. C. Vaughan (1885)

Practical buttermaking... a treatise for buttermakers and students - C. W. Walker-Tisdale (1919)

Practical hints on dairying - J. P. Corbin (1871)

Principles and practice of butter-making - C. Larsen (1908)

Principles and practice of butter-making - G. L. McKay (1922)

Proteolytic changes in the ripening of Camembert cheese - A. W. Dox (1908)

Pumping curd and whey in making cheddar and granular cheese - G. A. Amacker (1922)

Questions and answers on buttermaking - C. A. Publow (1913)

Studies on the keeping quality of butter in cold storage - O. R. Overman (1923)

Studies upon the keeping quality of butter - L. A. Rogers (1904)

The art of testing and distinguishing between genuine and bogus butter with concise and simple rules - L. Fagesten (1885)

The Babcock method of determining fat in milk and cream for the use of creameries (1891)

The bacteriology of cheddar cheese - E. G. Hastings (1912)

The book of butter; a text on the nature, manufacture and marketing of the product - E. S. Guthrie (1918)

The book of cheese - C. Thom (1918)

The book of the dairy; a manual of the science and practice of dairy work - W. Fleischmann (1896)

The butter industry, prepared for the use of creameries, dairy students and pure food departments - O. F. Hunziker (1920)

The Camembert type of soft cheese in the United States - H. W. Conn (1905)

The care of cream for buttermaking - G. H. Barr (1912)

The cheese and butter maker's handbook - a practical treatise on the arts of cheese and butter making - J. B. Harris (1885)

The cold curing of cheese - S. M. Babcock (1903)

The cold storage of cheese - C. B. Lane (1906)

The country housewife and lady's director, in the management of a house, and the delights and profits of a farm - R. Bradley (1732)

The dairyman's manual - a practical treatise on the dairy, including the selection of the farm - H. Stewart (1888)

The history of a great industry - J. Luchsinger (1899)

The influence of acidity of cream on the flavor of butter - L. A. Rogers (1909)

The influence of lactic acid on the quality of cheese of the Cheddar type - C. F. Doane (1910)

The lecithin content of butter and its possible relationship to the fishy flavor - G. C. Supplee (1919)

The manufacture of Camembert cheese - K. J. Matheson (1923)

The manufacture of cheese of the cheddar type from pasteurized milk - J. L. Sammis (1913)

The manufacture of cottage and buttermilk cheese (1917)

The manufacture of cottage cheese - C. A. Phillips (1920)

The meat that comes from milk, the health and strength value of cheese as a main dish in the daily diet - C. H. Goudiss (1921)

The normal composition of American creamery butter - S. C. Thompson (1912)

The relation of bacteria to the flavors of cheddar cheese - L. A. Rogers (1904)

The science and practice of cheese-making - L. L. Van Slyke (1913)

The use of Bacillus bulgaricus in starters for making Swiss or emmental cheese - C. F. Doane (1915)

Treatise on the breeding and management of live stock, to which are added directions for making butter and cheese Vol. 1 - R. Parkinson (1810)

Treatise on the breeding and management of live stock, to which are added directions for making butter and cheese Vol. 2 - R. Parkinson (1810)

Treatise on the new process for manufacturing butter and cheese (1885)

Varieties of cheese - descriptions and analyses - C. F. Doane (1908)

Willard's practical butter book; a complete treatise on butter-making at factories and farm dairies - X. A. Willard (1875)



An absolute must for anyone with an interest making homemade dairy produce, particularly cheese and butter – an unbelievable treasure trove of information for a very small price!


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