Project Gutenberg 2023-02-01 Public domain in the USA. 130 Twamley, J. (Josiah) Twamley, Josiah Dairying exemplified, or, The business of cheese-making Laid down from approved rules, collected from the most experienced dairy-women, of several counties. Digested under various heads. From a series of observations, during thirty years practice in the cheese trade. The second edition corrected and improved $aUnited Kingdom :$bJ. Sharp,$c1787. Charlene Taylor, Krista Zaleski and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.) "Dairying Exemplified, or, The Business of Cheese-Making" by J. Twamley is a scientific publication written in the late 18th century. This work aims to provide detailed instructions and insights into the art of cheese-making, based on practical experience and observations accumulated over three decades. It discusses various methods, challenges, and improvements in dairying, particularly the process of producing high-quality cheese. The opening of the book begins with a preface that acknowledges the valuable contributions of experienced dairy-women and sets the stage for a comprehensive exploration of cheese-making techniques. Twamley highlights the notable variability in cheese quality, depending on the methods employed, and emphasizes the need for more structured guidance for dairy managers. He proposes that many common issues plaguing cheese production, such as inconsistencies in quality and taste, can be addressed through better practices and observations, ultimately benefiting both makers and consumers of cheese. Throughout this early section, Twamley outlines the critical factors to consider in cheesemaking, including the influence of milk temperature, the timing of curd collection, and the importance of using high-quality ingredients. (This is an automatically generated summary.) https://archive.org/details/dairyingexemplif00twam/page/n7/mode/2up 20201101145507twamley 1787 GB Reading ease score: 43.1 (College-level). Difficult to read. en Cheese Cheese industry -- Great Britain -- 18th century Dairying -- Great Britain -- 18th century SF Text Category: Cooking & Drinking Category: How To ... 216719 2025-07-27T13:49:52.758050 text/html 187895 2024-10-19T04:16:43 text/html 517152 2025-07-27T13:49:59.540003 application/epub+zip 516885 2025-07-27T13:49:55.172988 application/epub+zip 170774 2025-07-27T13:49:53.439019 application/epub+zip 752142 2025-07-27T13:50:02.262975 application/x-mobipocket-ebook 728046 2025-07-27T13:49:58.098047 application/x-mobipocket-ebook 183671 2025-07-27T13:49:52.343039 text/plain; charset=us-ascii 163568 2024-10-19T04:16:43 text/plain; charset=us-ascii 16194 2025-07-27T13:50:02.473966 application/rdf+xml 11874 2025-07-27T13:49:53.825002 image/jpeg 1979 2025-07-27T13:49:53.602996 image/jpeg 1588042 2025-07-27T13:49:52.808007 application/octet-stream application/zip Archives containing the RDF files for *all* our books can be downloaded at https://book.klll.cc/wiki/Gutenberg:Feeds#The_Complete_Project_Gutenberg_Catalog