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Cheese making; Cheddar, Swiss, brick, Limburger, Edam, cottage by Decker, John Wright, JOHN W. DECKER is a nonfiction available to read on EtoBox.

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Cheese MakingCHEDDARSWISSBRICKLIMBURGEREDAMCOTTAGEBYJOHN W. DECKERPROFESSOR OF DAIRYING, OHIO STATE UNIVERSITY ; INSTRUCTOR INDAIRYING, UNIVERSITY OF WISCONSIN1890-1899ILLUSTRATEDCOLUMBUS. OHIOPUBLISHED BY THE AUTHOR1905ALL RIGHTS RESERVEDPREFACEThe American dairy school is of recent origin, the first onehaving- been started in Wisconsin in 1891.With the dairy school came the need of pedagogic statements of the subjects taught therein.It fell to the lot of the author of this book to make such astatement of cheese making. His first attempt was printed in1893 under the title of "Cheddar Cheese Making." This firstattempt met with an encouraging reception and was translatedinto the French language by Eniile Castel for the use of theCanadians in the Province of Quebec. A second and revisededition under the same name was printed in 1895. In 1900 thebook was again revised and the scope enlarged to include Swiss,Brick, Limburger, Edam and Cottage cheese, and the titlechanged to that of "Cheese Making." The edition printed atthat time is now exhausted and our knowledge of the subjecthas increased, requiring a number of important changes to bringthe book up to date.Because of their relation

Who reads Cheese making; Cheddar, Swiss, brick, Limburger, Edam, cottage?

Author

Decker, John Wright, JOHN W. DECKER

Publisher

The author

Published

1905

Language

EN

ISBN

9781036804770

Category

nonfiction

Subjects

Technology, Food Manufacturing, Stem

Updated

2026-03-24