id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
40318	Fisk, W. W. (Walter Warner)	The Book of Cheese			.txt	text/plain	110769	8923	82	solids not fat in the milk, 319; Testing cheese for separation of whey from the curd, and develop in milk a maximum acidity To secure clean-flavored milk, the cheese-maker usually skimmed-milk cheese is caused by the use of buttermilk as a starter. When starter is added to milk for cheese-making, it should be Aside from the purely sour-milk cheeses, the coagulum or curd resulting pasteurized milk for Cheddar cheese; or (_b_) by the development of acid Receiving sour or high acid milk at the cheese-factory. cheese, sufficient rennet extract or pepsin is added to the milk to give factors in cheese-making are fat-content of the milk, acidity, Skimmed-milk Cheddar cheese.+[101]--The process of making curd of skimmed-milk cheese is cut a little softer than is that of skimmed-milk cheese; as the fat is increased, the process becomes more cheese from partly skimmed-milk; (_b_) heating the curd in the whey for	./cache/40318.txt	./txt/40318.txt