id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
43323	Curtis, T. D. (Thomas Day)	Hints on cheese-making, for the dairyman, the factoryman, and the manufacturer			.txt	text/plain	34099	1870	78	good milk, for either cheese or butter, will be conceded, and therefore milk stand until it coagulates, and the cheese separates from the whey, where patrons are more careful and the milk received is generally good. sweet milk;" but it is a smart chap indeed who can make good cheese of demonstrated that good curd can be produced from sweet new milk, by the If anything will prevent sour milk from making leaky cheese, it is acid, "No sour cheese for me; I prefer to dip my curd sweet." People who The most abominable of all things in a cheese-factory is tainted milk. We know of no way to make good cheese out of tainted milk, and have had the cheese is well made and of good milk, and properly greased, as we being salted; and if a curd is at all tainted, or is made of sour-milk,	./cache/43323.txt	./txt/43323.txt