This book investigates the scientific principles and practical considerations essential for factory-scale cheesemaking. Authored by J. A. Ruddick, a presumed expert in the field, the text likely draws upon established dairy science and industrial practices to guide readers through the complexities of producing cheese in a manufacturing environment. It aims to provide a foundational understanding of the processes, ingredients, and quality control measures necessary for consistent and high-quality cheese production.

Given the technical nature of the title and the presumed expertise of the author, this book is likely regarded as a specialized reference for professionals in the dairy industry. The content is expected to be detailed and scientifically grounded, catering to individuals involved in the operational aspects of factory cheesemaking. Its focus on practical application suggests it serves as a valuable resource for those seeking to optimize or understand large-scale cheese production processes.