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Book Data

ISBN: 9781931498777
Year Added to Catalog: 2005
Book Format: Hardcover
Book Art: charts, graphs, illustrations, resources, index
Number of Pages: 7 x 10 300 pages
Book Publisher: Chelsea Green Publishing
Old ISBN: 1931498776
Release Date: May 19, 2005
Web Product ID: 85

Also By This Author

American Farmstead Cheese

The Complete Guide to Making and Selling Artisan Cheeses

by Paul Kindstedt

Table of Contents

Untitled Document

Preface

Chapter One. The Rhyme and Reason of Cheese Diversity: The Old World Origins (P. Kindstedt)

  • Introduction
  • The Alpine Cheeses
  • The Soft Ripened Cheeses
  • Cheesemaking in England

Chapter Two. Cheesemaking in the New World: The American Experience (P. Kindstedt)

  • Introduction
  • Cheesemaking in the Colonies
  • The Northward Migration
  • The Westward Migration
  • The Decline
  • The Renaissance

Chapter Three. Milk: The Beginning of All Cheesemaking (P. Kindstedt)

  • Introduction
  • The Composition of Milk: Cow, Goat, and Sheep
    • Water
    • Fat
    • Protein
    • Minerals
    • Lactose
  • Compositional Variation in Cheesemilk
  • From Milk to Cheese: Selective Concentration

Chapter Four. Starter Culture: The Heart of Cheesemaking (P. Kindstedt)

  • Introduction
  • Functions of the Starter Culture
    • Production of Lactic Acid
    • Suppression of Undesirable Microorganisms
    • Enzymatic Contribution to Ripening
    • Production of Gas, Flavor, and Aroma
  • Important Cheese Starters
  • Forms of Starter Culture
    • Mother Culture
    • Bulk Set Culture
    • Direct-Set Culture
  • Sources of Starter Inconsistency and Failure
    • Factors Involving the Starter Culture
    • Factors Involving the Milk
  • Secondary (Ripening) Cultures
  • Monitoring Starter Activity: Acidity Measurement
    • Measurement of Titratable Acidity (TA)
    • Measurement of pH

Chapter Five. The Eight Basic Steps of Cheesemaking (P. Kindstedt)

  • Introduction
  • Step One: Setting the Milk
    • Rennet Coagulation
    • Acid Coagulation
  • Step Two: Cutting or Breaking the Curd
    • Rennet-Coagulated Cheeses
    • Acid-Coagulated Cheeses
  • Step Three: Cooking and Holding the Curds
  • Rennet-Coagulated Cooked Cheeses
  • Rennet-Coagulated Uncooked Cheeses
  • Acidification during Cooking and Holding
  • Washing during Cooking and Holding
  • Acid coagulated cheeses
  • Step Four: Draining the Whey; Dipping the Curds
    • Acid-Coagulated Cheeses
  • Step Five: Knitting the Curds
    • Knitting in the Cheese Vat
    • Knitting in the Press
    • Knitting in the Draining Hoop
    • Acid-Coagulated Cheeses
  • Step Six: Pressing the Curds
  • Step Seven: Salting the Curds
    • Functions of Salt - Methods of Salting
  • Step Eight: Special Applications
  • Final Thoughts
  • Chapter Six. Chemical Composition: How It Shapes Cheese Identity and Quality (P. Kindstedt)

    • Calcium Content and pH
      • Importance of Initial pH
      • Effect on Microbiological Potential
      • Effect on Enzymatic Potential
      • Effect on Cheese Structure
    • Salt Content
      • Effect on Microbiological Potential
      • Effect on Enzymatic Potential/Proteolysis
    • Moisture Content
    • Implications for Safety
    • Final Thoughts

    Chapter Seven. Assuring Safety and Quality I: Hazard Analysis Critical Control Point and the Cheesemaking Process (T. Pritchard)

    • Introduction
    • Prerequisite Programs
    • The Seven Principles of HACCP
      • Step One: Hazard Analysis
      • Step Two: Identification of Critical Control Points
      • Step Three: Setting Critical Limits
      • Step Four: Developing Procedures for the Monitoring of Critical Limits
      • Step Five: Record Keeping
      • Step Six: Corrective Actions
      • Step Seven: Verification
    • The Challenges of HACCP
      • Antibiotic Residue Issues
      • Heat Inactivation of Pathogens
      • Evaluation of Starter Culture Activity
      • Aging
    • Final Thoughts

    Chapter Eight. Assuring Safety and Quality II: Controlling the Initial Chemical Composition (P. Kindstedt)

    • Introduction
    • Establishing a Target Acidity Schedule
    • Acidity Testing as a Management Tool
    • Establishing Target for Initial Composition
      • Methods for Sampling Cheese
      • Moisture Analysis
      • Salt Analysis
      • Compostion Testing as a Management Tool

    Chapter Nine. The Pasteurization Dilemma (C. Donnelly)

    • What Is Pasteurization?
    • Pathogens of Concern in Raw Milk
    • Milk Quality
    • Heat Treatment of Milk
    • Cheeses Made from Raw Milk
    • Previous Reviews on the Safety of Raw-Milk Cheeses
      • Outbreaks Involving Cheddar Cheese
      • Challenge Studies
      • Growth and Survival of Bacterial Pathogens in Soft and Semisoft Cheeses
    • Improvement in Cheese Safety and Future Needs

    Chapter Ten. The Art of Cheesemaking (P. Dixon)

    • Introduction
    • Artisanal Cheesemaking
    • Using Starter Culture and Rennet
    • Translating Recipes Using Direct Vat Set and Bulk Starters
    • Adding Starter to Milk
    • Cutting the Curds
    • Working and Firming the Curds
    • Pressing: Forming the Shape of the Cheese
    • Seasonal Dairying and Cheesemaking
      • Factors Affecting Milk and Cheese Quality
      • Environment and Health
      • Late Lactation
      • Practical Cheesemaking during Lactation
    • Salting and Brining Cheese
      • Brine Composition and Quality
      • Brining Technique
    • Some Notes on Aging Cheese
    • Final Thoughts

    Chapter Eleven. The Business of Farmstead Cheesemaking (A. Hooper)
    • A Lot of Humility Is a Good Thing
    • What Is the Vision?
    • Doing Some Homework
    • What Cheese Will You Make?
    • Control Equals Profit
      • - Cost Drivers We Have Discovered That You May Want to Consider
    • Marketing and Communications
      • Who Am I? What Do I Do?
      • How Am I Different?
      • Who Cares?
      • SWOT Analysis
      • An Effective Marketing Strategy Is Focused on Achievable Results
      • Tell Your Story - Clarity and Repetition
      • Good Editorial Testimony Is Your Best and Most Affordable Advertising
    • Sales and Distribution
      • Mail Order Direct to Consumers
      • Farmer‚??s Markets
      • Direct Wholesale versus Distributors
      • Distributors
      • Customer Service
    • Business Planning
      • Income Analysis
    • Final Thoughts

    Chapter Twelve. Putting It All Together: The Vermont Shepherd Story (C. Major)

    • The History of Vermont Shepherd
      • Milking Sheep?
      • Beginning to Make Cheese
      • A Trip to France
      • Voil√ !
      • Teaching Farmers and Growing Our Business
      • Building a Cheese Cave
      • Growing by Adding Cow‚??s-Milk Cheeses
    • Vermont Shepherd Today
    • Frequently Asked Questions
    • Marketing
      • Web Site
      • Open Houses
      • Staying Connected to Buyers
      • Entering Contests
      • Talks, Demos, and Tastings
      • Shipping
    • Final Thoughts

    Further Reading

    • General-Interest Works on Cheese
    • Written for Farmstead and Artisan Cheesemakers
    • Written for Cheese Scientists and Cheesemakers
    • Other Works of Interest


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