Material Detail

Like any discipline, cheese science and technology has its own language including many acronyms, some of which are defined on the following page. Others that are used only in particular sections are defined where they first occur in the text.

We’ll try to be clear about units throughout the manual and the course materials. Percentages mean percent by weight unless otherwise noted.

 Some of the recipes in Part X, Chapters 36 – 40 are edited versions of cheese-make-procedures passed down from my mentor, Professor Don Irvine, who edited make-procedures he worked with during his training at the University of Wisconsin in the 1950s. We have selected recipes that represent the major technological families of cheese as we see them.