The practical Swiss cheesemaker

Cheese is a solid dairy product that is obtained by coagulating a protein component of milk, namely casein. It is the oldest method of preserving milk and its products. Depending on the type of cheese, between 4 and 16 liters of milk are required to produce one kilogram of cheese. The characteristics of the cheese, such as flavor, firmness (texture), and appearance, vary greatly depending on the type of milk used (e.g., from sheep, goat, or cow), its pre-treatment (pasteurization, bacteria), the manufacturing process (temperature, size of the curd), possible additives like salt, spices, bacterial and fungal cultures, post-treatment with brine or mold, aging conditions (temperature, humidity, film aging), and aging duration. This volume serves as a concise textbook on dairy farming with particular emphasis on...