Ithaca College

 Julia Lapp authored a chapter titled New York State Cheese: Nineteenth and twentieth century transformations in the book Cheese Manufacturing in the Twentieth Century: The Italian Experience in an International Context (Eds. Claudio Besana & Rita d"Errico, P.I.E. Lang Publishers, Brussels). The chapter is about the role that NY cheese played in shaping the industry today, with a focus on Italian cheese production. NY State was the leading cheese producing state in the U.S. up until 1910. Many of the biggest innovations of cheese manufacture in North America occurred in NY state, for example, the first "cheese factory", the technology to measure butterfat content of milk, and mechanized methods of making mozzarella.