Cheese Making : Kessinger Publishing : 9781166648602 : 1166648605 : 10 Sep 2010 : Cheese Making: A Book For Practical Cheesemakers, Factor Patrons, Agricultural Colleges And Dairy Schools (1918) by John Langley Sammis is a comprehensive guide to the art and science of cheese making. This book is intended for those who are interested in the practical aspects of cheese making, including cheesemakers, factor patrons, agricultural colleges, and dairy schools.The book begins with an introduction to the history of cheese making and the various types of cheese. It then goes on to discuss the principles of cheese making, including the composition of milk, the role of bacteria and enzymes, and the process of curdling and draining.The book also includes detailed instructions for making a variety of cheeses, including Cheddar, Swiss, Roquefort, Camembert, and many others. Each recipe includes step-by-step instructions, as well as information on the equipment and ingredients needed.In addition to